Patent ID: 6746702
Filing Date: 2004-06-08
Classification: A23L

Abstract:
A method of preparing a snack product from a cooked cereal dough, comprising the steps of:A. providing free cereal grain pieces having a particle size of about 0.5 to 2.5 mm and a moisture content of at least 18%; B. cooking and forming the grain pieces into a cooked cereal dough in a cooker extruder in a first cooking step at a temperature sufficient to gelatinize cereal starch in the grain pieces to provide an at least partially cooked cereal dough having discernible grain bits from the free 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%; and C. immediately thereafter, subjecting the cooked cereal dough to a second cooking step at a temperature of about 120 to about 194Â° C. (248 to 380Â° F.) for about 15 to 45 minutes to form an extended time cooked cereal dough having said discernible grain bits dispersed therein.