Patent ID: 11864569
Assignee: CAMBRIDGE CROPS, INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 6:
7. A method of enhancing the performance of a cereal product and reducing the glycemic index of the cereal product by utilizing silk fibroin comprising:
(A) obtaining a raw ingredient, where the raw ingredient is grain-based;
(B) cooking the raw ingredient with a liquid and a flavoring to create a softened ingredient;
(C) drying the softened ingredient to a first moisture level;
(D) processing the softened ingredient to create the cereal product;
(E) drying the cereal product to a second moisture level;
(F) cooling the cereal product;
(G) producing a coating liquid having a reduced glycemic index by modifying a recipe for a conventional coating liquid that includes a sweetener and has a first glycemic index, wherein the modification comprises substituting a silk fibroin-based input for a portion of the sweetener so as to reduce the glycemic index of the conventional coating liquid, wherein the reduced glycemic index is at least 30% less than the first glycemic index, wherein the silk fibroin-based input was derived from a cocoon created by a Bombyx mori silkworm;
(H) coating the cereal product in a drum with the coating liquid having the reduced glycemic index to create a coated cereal product, wherein the coated cereal product has a firmness measurement that is at least the same as or greater than a firmness measurement of a cereal product coated with the conventional coating liquid having the first glycemic index;
(I) drying the coated cereal product to cure the coating liquid having the reduced glycemic index; and
(J) distributing the cereal product coated with the coating liquid having the reduced glycemic index into packaging for sale.