• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    GRANOLA PRODUCT WITHOUT BAKING AND PREPARATION METHODS. The invention provides, in general, modern grain products without baking and methods for preparing them. Specifically, an unroasted food product with a toasted appearance and taste and a method for providing a toasted appearance and taste to an unroasted food product. The uncooked food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    公开号:BR112014023728B1
    申请号:R112014023728-0
    申请日:2013-03-20
    公开日:2021-01-12
    发明作者:Robie Steven C.；Zietlow Philip K.；Johnson Jeremy
    申请人:General Mills, Inc；
    IPC主号:
    专利说明:

    Invention Area
    [0001] The invention relates to grain food products without roasting and the method for making grain food products without roasting.
    [0002] The invention relates generally to the manufacture of granola products and snacks and, in particular, to the manufacture of ready-to-eat products, such as granola bars, clusters and Ready-to-Eat snacks (RTE) Ready To Eat) consisting of grains and sweetener, optionally containing nuts, nuts, dried fruits and / or seeds.
    [0003] Grain products with various formulations have been known for a long time. One, in particular, is the use of dry grain products such as cereal, such as oatmeal.
    [0004] The preparation of oatmeal for consumption takes time. Typically, traditional oatmeal is prepared by adding water and boiling for up to 12 minutes. Consumers are demanding convenience, such as portability and ease of preparation. However, due to the inefficient heat transfer in these conventional preparation methods, the preparation time for consumption cannot be rushed without sacrificing texture quality.
    [0005] To reduce the preparation time and increase the ease of preparation, a cereal that can be prepared in the microwave is desirable. In a known method, a grain product is provided that requires the addition of water and heat to make instant oatmeal. However, this method has the limitation of providing a weak grain product, with no marked flavor and color. In a known method, the color can be enhanced by adding dyes, but this does not provide a better taste.
    [0006] There is a need for a hot instant cereal, which requires only the addition of heat for consumption. In addition, an instant hot cereal should provide the same quality as the traditionally prepared hot cereal, such as traditional oatmeal. Therefore, in view of the growing appreciation of the beneficial effects of grain products, it is desirable to improve the efficiency, convenience and results of the preparation, by the consumer, of these grain products, without sacrificing quality or taste. In addition, better taste and better manufacturing methods are desirable to meet the demands of the market and provide alternatives of flavor and texture to the consumer.
    [0007] In a known method of making snacks, such as granola bars, the two basic ingredients are a binder that is typically a solution of sugar and dry components like nuts, nuts, dried fruits and / or cereal products . These ingredients are meticulously mixed and then take the form of large plates that are transferred into a drying / baking oven. While passing or remaining in the drying / baking oven, moisture is removed from the sugar solution binder and also from the snack product components, resulting in a plate of adhered dry and / or roasted components, which can then be removed from the oven and cut into the desired sizes and shapes of the snack product. This method is described in U.S. Patent No. 7,169,422.
    [0008] In the known method, the step of drying and baking the plate of components adhered in the drying / baking oven is particularly time-consuming and is typically the process step that holds the rest of the production line. The drying step also requires significant amounts of energy to dry the attached components. In addition, drying the components also requires an enormous amount of capital expenditure, such as equipment, materials and space.
    [0009] In the known method, the grain product is typically dried in a drying / baking oven. In addition, the drying / cooking step allows adhered components to be roasted. However, the toasting process typically results in a toasted outer surface, while the inner portion of the attached components remains untoasted.
    [0010] US patent application 2010/233345 describes the baking of a mixture of an uncooked granulated product and a sweetener on the cooking surface, without stirring, until the mixture was toasted.
    [0011] European Patent 1 118 274 A2 describes the preparation of an instant hot cereal product by coating a mixture of unroasted and sweetened grains with a sugar solution in a rotating drum and then drying the coated mixture.
    [0012] It would be desirable to eliminate the need to dry the attached components in a drying oven. It would be desirable to provide an adherent component with a uniform toasted appearance which, in turn, results in a uniform flavor for the adherent component. summary
    [0013] The invention provides modern products and methods as defined in claims 1 to 18. Specifically, an unroasted food product with a toasted appearance is described and a method for imparting a toasted food product without baking is also described. In one example of an embodiment, the uncooked food product consists of an uncooked grain product and a sweetener.
    [0014] Although the scope of the invention is provided by the appended claims, it should be understood that variations of the specific embodiments described herein incorporating the principles of the invention may occur to professionals skilled in the art without, however, exceeding the scope of the appended claims. Brief Description of Drawings
    [0015] The invention will be further explained with reference to the attached Figures, where the same structures are called equal numerals in the various illustrations and where:
    [0016] Figure 1 illustrates a schematic flow chart of the method of preparing baked goods in the prior art.
    [0017] Figure 2 illustrates a schematic flow diagram of the embodiment of a method of the invention for preparing a granola product.
    [0018] Figure 3 illustrates a schematic flowchart of the alternative embodiment of a method of the invention for the preparation of a granola product, as shown in Figure 2, involving adding water to the uncooked grain mixture. Detailed Description
    [0019] The invention provides modern products and methods. Specifically, a toasted uncooked food product is described as defined in claims 10, 11, 13, 14 and 18, an instant hot cereal product as defined in claims 12 to 18 and a method for preparing a food product without roasting as defined in claims 1 to 9 and 13. The unfinished food product consists of an uncooked grain product and a sweetener. The optional water component can correspond to 1% to 5% of the weight of the grain mixture without baking.
    [0020] The invention includes a method for making a granola product or a snack product in which there is a reduced loss of material in the formation of the final product and which can also increase the efficiency of the manufacture of said products. According to the invention, a method for making a granola product or snack product is to mix, at elevated temperatures, ingredients for a granola or snack product, to obtain a mixture that can be formed, in which the sweetener is liquid at said high temperature and settles when cooled to room temperature while at a high temperature, when the sweetener is still liquid, forming the mixture as a product precursor and cooling the product precursor to settle the sweetener and thereby obtain , a food product without baking. In this way, the sweetener is in a liquid state at a high temperature, used to mix the product's ingredients and settles when cooled, linking the ingredients to the product and settling in a relatively non-sticky and dry state, suitable for the product desired end, without further drying or processing steps. The ingredients are typically selected from the group consisting of grains, sweetener, nuts, seeds, fruits and any mixtures thereof. Composition of Food Product Without Baking
    [0021] An element of the invention is the grain. The grain of the invention can comprise any suitable grain such as oats, corn, rice, barley, wheat, sorghum, millet, rye, triticale, fonio, buckwheat, quinoa, kaniwam, teff, wild rice, spet, einkom, emmer (species wheat), durum wheat, amaranth, flaxseed, kamut and combinations of these. In one embodiment, the grain is oats. In another embodiment, the grain is rice. The percentage of the grain weight is 25% to 93% of the total food product.
    [0022] An element of the invention is the sweetener. The sweetener of the invention can be any suitable sweetener, such as brown sugar, molasses, honey, powdered sugar, aspartame, sucralose, saccharin, fructose, sucrose, glucose, xylitol, mannitol, corn syrup and combinations thereof. In certain embodiments, the sweetener is a reducing sugar. Examples of reducing sugars are honey, fructose, glucose, galactose, lactose and maltose. In one embodiment, at least one reducing sugar is used. In embodiments where more than one sweetener is used, at least one reducing sugar in combination with a sweetener is preferred. The weight percentage of the sweetener is 0.02% to 70% of the total weight of the food product.
    [0023] In several examples of embodiments described herein, the sweetener is a sugar solution that is liquid at an elevated temperature and that is set when cooled to below 105 ° F (41 ° C). The ambient temperature is generally considerably below 75 ° F (24 ° C) and thus the sweetener is advantageously placed so that it does not run the risk of melting in the consumer's hand while in storage or in transit. In one embodiment, the sweetener is based when the sweetener stops being a liquid and becomes solid or semi-solid. Laying temperatures of the various embodiments are well known by professionals experienced in the art.
    [0024] Sugar-containing solutions are particularly suitable as sweeteners according to the invention and can be easily and economically prepared with entirely edible contents. They have an appropriate sweetness for a sweet snack or confectionery and are widely used in this area. The sugar solutions used in embodiments described herein are characterized by having the properties mentioned above, namely, the property of becoming liquid at high temperatures, or being able to become liquid by heating at high temperatures and settle when cooled to temperature environment.
    [0025] The properties of the sweetener are related to the concentration of sugar or sugars present there and, generally, the higher the solids content of the sweetener, the higher the boiling temperature and the higher its setting. Whatever the concentration adopted, suitable sweeteners are sufficiently liquid during the processing and formation of a product in the desired shape of a product precursor. A product precursor is defined as a combination of components before a final food product is formed. An example of an embodiment of a product precursor is the mixture of grains, sweetener and water before heating. Another example is heating the beans, sweetener and water before forming a plate. Another example is grains, sweetener and water after heating, being formed as a plate before being cut or packaged.
    [0026] There is usually a point at which the sugar concentration is such that you cannot get a sweetener solution that you can work with. The concentration of sugar in a sweetener should generally not exceed 70% by weight of the entire grain mixture. The sugars in a sweetener can be selected from individual sugars and / or combinations of all edible monosaccharides and disaccharides to provide the properties described herein.
    [0027] The unfinished food product described herein may also consist of additional, optional ingredients. These ingredients can be added to enhance the health, taste, appearance and / or texture of the food product without baking. Chestnuts
    [0028] The unfinished food product described herein may also include at least one type of chestnut / walnut. The chestnut / walnut is selected from a group consisting of peanuts, walnuts, cashews, pecans, and almonds. Seeds
    [0029] The food product without baking can also include at least one type of seed. The seeds can be selected from a group consisting of pine nuts, sunflowers, sesame and flaxseeds. Fruit
    [0030] The food product without baking can also include at least one type of fruit. The fruit is selected from a group consisting of dates, plums, figs, apricots, peaches, apples, pears, cranberries, blueberries, strawberries, cherries, mangoes, pineapples, papaya, grapes, kiwi, dragon fruit, and pomegranates. The fruit can be in the form of flavor, particulate, or a layer in the final food product.
    [0031] In addition to the optional ingredients mentioned above, compounds can be added to enhance the finished product, without baking. Although optional ingredients such as nuts, seeds and fruits are preferred, additional ingredients to enhance the product without cooking can also be added. An example is the addition of baking soda to the food product without baking. Baking soda can provide a fermentation effect that can impart a different texture to a grain food product. Sodium bicarbonate can impart unique flavors and colors to the grain food products of the invention. Baking soda can also help speed up the process of toasting the grain product.
    [0032] Another optional ingredient may be Food pieces. Food pieces are defined as cereals or flour by nature, such as corn, wheat, rice, barley and the like and are not limited to these, but include any similar basic food pieces, derived from protein, starch, fiber or combinations thereof, with or no fat and other ingredients. Many of these food pieces are made by forming a dough, whether cooked or not, shaping the dough and finally toasting it, baking it or frying a piece to provide the finished product.
    [0033] In variations of the invention, a food piece is a puffed or expanded piece, made from a fried cereal dough. However, basic pieces can also be provided by a wide variety of breakfast cereal pieces, such as flakes, strips, and cookies and stew pieces of various shapes and sizes; for example, spheres, rings, letters and / or figurines. In one embodiment, the basic parts are simple or uncoated. However, basic pieces of cereal with a pre-sweetener or vitaminized coating can also be used.
    [0034] Other ingredients can also be included in the food product without baking according to common practice in this area, such as salts, preservatives, dyes, artificial flavors, natural flavors and antioxidants.
    [0035] In an alternative embodiment, the grain mixture comprises the addition of water after toasting. Once the grain mixture is sufficiently roasted, water is added to the grain mixture. The mixture of grains and water is stirred continuously until substantially all of the water is absorbed in said mixture of grains. The grain mixture is then taken to a cooling wheel. Once it has been cooled sufficiently, the grain mixture is taken to a packaging line, where the grain mixture is divided into portions and packed. The following examples are representative and are offered by way of illustration and are non-limiting in nature.
    Process of Making a Granola Product without Baking
    [0036] The method described in the present is suitable for the manufacture of snacks, such as granola bars with ingredients such as nuts, nuts, fruits, dried fruits, cereals and grain products. The ingredients can be mixed at a temperature of 200 ° F (93 ° C) or higher, although not so high that there is a risk of caramelization or burning of the sweetener. The method of making a food product is also suitable for making breakfast cereals. In the case of breakfast cereals, the mixture is typically made as a product precursor that is a grouping of naturally shaped ingredients. For the manufacture of products such as granola bars, the product precursor is in the form of a bar, for example, rectangular.
    [0037] A method of making granola bars without baking, in one embodiment, consists of a grain component, adding and mixing a sweetener to said grain component. The percentage of the sweetener weight is generally 0.02% to 70% of the final food product. The elevated temperature at which the sweetener is in a liquid state and is sufficiently liquid for the ingredients of the uncooked food product to be mixed with the sweetener in conventional mixing equipment is 200 ° F (93 ° C); alternatively, it can be 240 ° F (116 ° C) or 250 ° F (121 ° C. Generally, the sweetener, grain and optional ingredients are at substantially the same temperature during mixing, so that the sweetener remains liquid during mixing and does not settle until the product precursor has been formed and then cooled.
    [0038] In this embodiment example, the elevated temperature of the ingredients rises in a container (or heater) with a surface temperature of 200 ° F (93 ° C) to 500 ° F (260 ° C). This high surface temperature allows all ingredients to be evenly browned. The browning can be evidenced by a darkened color in the grain portions of the mixture, a generally golden color and a smell of toast. In addition, the invention defines toast as having at least 80% of the granulated mixture an L * value of 50 to 64, an a * value of 4 to 9, and a b * value of 18 to 21, when measured on the space scale. of L * a * b * colors. In one embodiment example, 100% of the grain mix should comprise an L * value of 50 to 64, an a * value of 4 to 9, and a b * value of 18 to 21. Now, with reference to Figure 1, a method for making a baked food product is described. A flow chart shows the process for forming segmented granola bars following the method of the prior art. The prior art method 10 comprises first mixing food ingredients to form a grain mixture. The grain mixture is placed in a mixer 30, spread with an APV 40 spreader, taking the form of a plate on a compression belt 50. The grain mixture is formed by food ingredients commonly used in ready-to-eat baked food products. In one embodiment, a binder syrup can also be used with supersaturated sugar solutions; an example of this method can be found in US-7,169,422.
    [0039] After the grain mixture is passed through an APV 40 spreader, the grain mixture is then compressed with compression rollers (not shown) on a compression belt 50 until it reaches the desired thickness. The grain mixture is then roasted in a 60 oven. Roasting can be done in any commercial or non-commercial oven, depending on the size of the batch capable of maintaining the necessary temperature for the necessary time. Commercial ovens include continuous belt conveyor ovens such as those manufactured by Proctor Schwartz, Werner Lahare Spooner. A typical commercial oven will have several zones; a first zone to quickly heat the product, a second zone to remove moisture and bake the product, developing color and flavor, and a third zone to remove additional moisture from the product. In one embodiment, the grain mixture is baked for an extended period in an oven to remove extra water and make a crunchy granola bar. In one embodiment, the granola pieces are transported through the oven on a metal conveyor belt made of solid carbon steel. In another embodiment, the baking process is carried out at a temperature low enough to dry the granola, but not so low that it over-modifies or cooks. This can be accomplished by drying the granola in an oven for 5 to 15 minutes at a temperature below 400 ° F (204 ° C). Alternatively, you can bake for 10 minutes at 370 ° F (188 ° C) in oven 60. In an alternative method, the prior art describes ingredients being dried in an oven 60 for 10 to 15 minutes at a temperature above 250 ° F (121 ° C). The grain mixture is then passed through a cutter to form strips of the finished baked product. The grain mixture is then placed in an 80 guillotine. After cutting, the grain mixture, in the form of bars or pieces, passes through a cooler 90. The pieces or bars are then passed along the packaging line. 100 and placed in appropriate packages or containers to store a finished product.
    [0040] An example of an embodiment of the invention is shown in Figure 2. Figure 2 illustrates an example of an embodiment for processing food product ingredients. This figure is shown for illustration purposes and is non-limiting in nature. The invention provides for the use of high surface temperature and substantially continuous agitation of the grain mixture to provide the grain mixture with a substantially uniform toasted appearance. However, this method should not be supplanted by the different ways of mixing or combining the compositional elements of the grain mixture described in the present.
    [0041] Again with reference to Figure 2, which illustrates an exemplary embodiment of the invention in which the grains and the sweetener are mixed to form a 110 grain mixing paste. Optional additional ingredients can be added at any time in the mixing step of the invention process. The grain mixture is placed in a pan or mixer (hereinafter referred to as the present mixer) 120. The grain mixture in this step is between an ambient temperature [typically 70 ° F (21 ° C)] and an elevated temperature of 250 ° F (121 ° C). In this exemplary embodiment of the invention, any type of mixer that provides heat and agitation to the grain mixture can be used. A continuous flow paddle mixer can also be used in other embodiments. Alternatively, the mixing step is carried out in a mixer bowl equipped with half coating to heat the contents of the mixing bowl. A medium coating such as a steam coating, oily coating or electrical coating are within the scope of the invention. Any mixer capable of achieving a temperature between 200 ° F (93 ° C) and 500 ° F (260 ° C) is within the scope of the invention.
    [0042] The mixer is also used to provide agitation to the grain mixture to prevent the grain mixture from being scorched or burned during the mixing process step, although the mixing speeds required to perform the toasting process of the invention depend the surface temperature of the mixing container. In addition, the mixer must provide sufficient agitation to provide a substantial potion of the grain mixture to contact the surface of the mixing container to provide consistent browning of the substantial portion of the entire grain mixture batch. Once the grain mixture is sufficiently roasted, the grain mixture is removed to a spreader 130. The browning in the mixture is determined by the appearance of the grain mixture. The toasted grain mix is defined as above.
    [0043] The subsequent step of the method, in this embodiment example, is to transfer the grain mixture to a spreader 130. The spreading can be carried out by a commercially available depositor or manually. In this embodiment example the product is deposited at a uniform depth of 7.6 to 12.7 cm (3 to 5 inches). Depositing the roasted grain mixture in this way will allow for a more accurate and consistent quality in the finished product. In a manual operation, the toasted grain mixture can be deposited on unlined baking sheets or lined with baking paper and spread to a uniform depth to be optionally compressed. If the final product of the grain mixture is granola bars, then there may be, included in the depositing step, a compression sub-step to obtain a uniform thickness and form a continuous granola plate or tape. Compression is easily accomplished through the use of heavy and soft rolls or soft rolls applied with constant pressure on the toasted granola mixture after it is deposited. In one embodiment, the grain mixture is pressed into molds.
    [0044] The next stage of the optional method includes passing the compressed grain mixture through a sliced150 and a subsequent guillotine 160. It is recognized that a person with experience in this art could use several known methods to perform the cutting stage with any type cutter, such as a guillotine cutter or a rotary cutter.
    [0045] The next optional step is to cool the grain mixture with a cooling device 170. The cooler 170, as described in the present, can be fans blowing in the environment or air cooled over the granola product. The granola pieces are then transported by conveyor belts to be packed along a 180 packaging line. In one embodiment, the granola pieces are packed in typical packages in the food industry, such as individually wrapped bars, ready to eat .
    [0046] Now, with reference to Figure 3, which illustrates an embodiment of the invention, the grain and the sweetener are mixed to form a 200 grain blend paste. Additional optional ingredients can be added during any point of the invention's mixing process . The grain mixture is placed in a coiler or mixer (hereinafter referred to as the present mixer) 210. The grain mixture in this step is between room temperature [typically 70 ° F (21 ° C)] and an elevated temperature of 250 ° F (121 ° C). The invention can use any type of mixer that provides heat and agitation for the grain mixture. A continuous flow interrupted paddle mixer can also be used in another embodiment. Alternatively, the mixing step is carried out in a mixer bowl equipped with a medium coating to heat the contents of the mixing bowl. A medium coating such as a steam coating, oil coating or electrical coating is within the scope of the invention. A heated paddle mixer can also be used. A mixer with the ability to achieve a surface temperature between 200 ° F (93 ° C) and 500 ° F (260 ° C) is within the scope of the invention.
    [0047] In this embodiment example, the mixer provides agitation for the grain mixture to prevent the grain mixture from roasting or igniting during the mixing step of the mixing process. Although the mixing speeds required to carry out the toasting process of the invention depend on the surface temperature of the mixing container, a mixer that can properly mix a substantial portion of the content of the grain mixing batch is preferred. In addition, the mixer must provide sufficient agitation to enable a substantial portion of the grain mixture to contact the surface of the mixing container, to provide consistent browning of the substantial portion of the complete grain mixture batch.
    [0048] Toasting, in the mixture, is determined by the appearance of the grain mixture. Toasting is defined as above.
    [0049] In an alternative embodiment, once the grain mixture is sufficiently roasted, water is added to the grain mixture. The mixture of grains and water is stirred continuously until substantially all of the loose water is absorbed in said mixture of grains. The grain mixture at this point has a paste or thick consistency. The grain mixture is immediately moved to a cooling wheel 220.
    [0050] The next optional step of the method consists of the grain mixture being moved to a packing line 230, where the grain mixture is divided into portions and packed. In an example of an embodiment, the package is a container of paper that can be frozen, that container being for a single portion. In an alternative embodiment, the package is a plastic container for an individual portion. Although single portion containers are preferred, any container suitable for packaging food products is within the scope of the invention. Containers that are safe for use in frozen food products and food products processed in microwave ovens are especially preferred.
    [0051] Although the invention has been particularly shown and described with reference to a preferred embodiment, it is understood by those skilled in the art that various changes in form and details can be made without going beyond the spirit and scope of the invention. For example, dimensions can be changed to increase or decrease the overall size of the grain mix pieces and the composition of the grain mix can vary to fit the texture and flavor of the final product, and to accommodate various flavor combinations, inclusions and / or fillings.
    权利要求:
    Claims (17)
    [0001]
    1. Method for preparing a toasted food product, consisting of the steps of: a) providing an unroasted grain product, b) adding a sweetener to said unroasted grain product to form a grain mixture, and c) stirring the mixture of grains in a container at the same time that said mixture is heated until roasted, so that at least 80% of it has an L * value of 50 to 64, an a * value of 4 to 9 and a b value * from 18 to 21 when measured in the colored space L * a * b *, characterized by: the surface of the container containing the mixture is between 200 ° F (93 ° C) to 500 ° F (260 ° C).
    [0002]
    Method according to claim 1, characterized: additionally, there is a step of removing said grain mixture from heat, when said grain mixture reaches a temperature above 240 ° F (116 ° C).
    [0003]
    Method according to claim 2, characterized in that: said grain mixture is toasted so as to have a water content of 0.01% to 5%.
    [0004]
    Method according to claim 2, characterized in that: subsequently comprising a step of shaping a leaf to said mixture of grains.
    [0005]
    Method according to claim 2, characterized by: further comprising the step of cutting said mixture of grains into pieces, said pieces being selected from a group consisting of bars, clusters and cereal.
    [0006]
    Method according to claim 1, characterized by: adding water to said grain mixture after said mixture has been roasted, said grain mixture being further stirred until all the water is absorbed in said grain mixture.
    [0007]
    Method according to claim 6, characterized in that: said water is from 25% to 90% of the weight of said grain mixture.
    [0008]
    Method according to claim 1, characterized in that: said toasted grain mixture is measured in the colored space L * a * b *, 100% of said mixture, having an L * value of 50 to 64, a value a * from 4 to 9 and a b * value from 18 to 21.
    [0009]
    9. Roasted food product obtained by the method as defined in claim 3, characterized in that said grain product is selected from a group consisting of oats, corn, rice, barley, wheat, sorghum, millet, rye, triticale, fonio, buckwheat , kaniwam, teff, wild rice, einkorn, emmer, durum wheat, amaranth, flaxseed, kamut.
    [0010]
    Food product according to claim 9, characterized in that: the food product is from 0.02% to 70% by weight of sweetener.
    [0011]
    Food product according to claim 9, characterized by: additionally comprising a reduction of sugar by selecting it from a group consisting of honey, fructose, glucose, galactose, lactose and maltose.
    [0012]
    12. Instant hot cereal food product obtained by the method as defined in claim 7, characterized in that said grain product is selected from a group consisting of oats, corn, rice, barley, wheat, sorghum, millet, rye, triticale, fonio , buckwheat, kaniwam, teff, wild rice, einkorn, emmer, durum wheat, amaranth, flaxseed, kamut.
    [0013]
    13. Food product according to claim 9 or instant hot cereal according to claim 12, characterized in that: said sweetener is selected from a group consisting of brown sugar, molasses, honey, confectioner's sugar, aspartame, sucralose, saccharin, fructose, sucrose , glucose, xylitol, malitol and corn syrup.
    [0014]
    14. Instant hot cereal according to claim 12, characterized by: the grain mixture is from 0.02% to 70% by weight of sweetener.
    [0015]
    15. Instant hot cereal according to claim 12, characterized by: additionally comprising oil selected from a group consisting of canola, corn, sunflower, olive, peanut, almond, nut, soy, rice, coconut, butter, margarine and palm.
    [0016]
    16. Instant hot cereal according to claim 12, characterized in that: the grain mixture has from 0.25% to 30% by weight of oil.
    [0017]
    17. Food product according to claim 9 or instant hot cereal according to claim 12, characterized by: 100% of said mixture of grains having an L * value of 50 to 64, an a * value of 4 to 9 and a b * value from 18 to 21.
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    法律状态:
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23B 4/06 (2006.01) |
    2019-06-18| B06T| Formal requirements before examination|
    2019-10-15| B06G| Technical and formal requirements: other requirements|
    2020-02-18| B15K| Others concerning applications: alteration of classification|Free format text: A CLASSIFICACAO ANTERIOR ERA: A23B 4/06 Ipc: A23L 7/126 (2016.01), A23L 7/143 (2016.01), A23L 7 |
    2020-03-31| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application according art. 36 industrial patent law|
    2020-07-21| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application according art. 36 industrial patent law|
    2020-11-03| B09A| Decision: intention to grant|
    2021-01-12| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 20/03/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US13/434.557|2012-03-29|
    US13/434,557|US8541044B1|2012-03-29|2012-03-29|No bake granola product and methods of preparation|
    PCT/US2013/033044|WO2013148420A1|2012-03-29|2013-03-20|No bake granola product and methods of preparation|
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