Patent ID: 11871777
Assignee: INTERCONTINENTAL GREAT BRANDS LLC
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method of preparing a multi-textured, grain-based, baked snack that includes two different forms of a grain, the method comprising:
cooking the grain to obtain a hot, cooked form of the grain, wherein the hot, cooked form of the grain is not a hot, cooked flour made from the grain;
combining ingredients including the hot, cooked form of the grain, a dried crispy form of the grain, a pre-gelatinized starch, syrup, water, oil, and seasoning, mixing the ingredients to form an agglomerated mixture in which the hot, cooked form of the grain forms at least a part of the continuous gelatinized matrix,
wherein the agglomerated mixture comprises about 17-22 wt. % of the hot, cooked form of the grain, about 15-19 wt. % of the syrup, about 1-5 wt. % of the water, about 3-7 wt. % of the oil, about 17-22 wt. % of the pre-gelatinized starch, about 26-32 wt. % of the dried crispy form of the grain, and about 6-12 wt. % of the seasoning;
sheeting the agglomerated mixture to form at least one sheet for baking;
baking the at least one sheet to a moisture level of about 2% to about 5% to form a baked product; and
breaking the baked product to form a plurality of pieces of the multi-textured, grain-based snack.