Patent ID: 6291008
Filing Date: 2001-09-18
Classification: A23L

Abstract:
A method of preparing a R-T-E cereal based food product of enhanced appearance having discernible grain bits, comprising the steps of:A. providing cereal grain pieces having a particle size of about 0.5 to 2.5 mm and a moisture content of at least 20%;B. forming a cooked cereal dough from the grain pieces in a cooker extruder to produce a cooked cereal dough having discernible grain bits from the cereal grain pieces of step A, said forming step including adding sufficient amounts of moisture to provide the cooked cereal dough with a moisture content of about 21 to 35%;C. immediately thereafter, subjecting the cooked cereal dough to a second cooking step at a temperature of about 121 to about 180.degree. C. (250 to 380.degree. F.) for about 15 to 45 minutes to form an extended cooked cereal dough having the discernible grain bits of at least 1 mm.sup.2 in area dispersed therein.