Patent ID: 7351439
Filing Date: 2008-04-01
Classification: A23L

Abstract:
1. A process for producing from cereal flour and fluid-milk, fully-cooked shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%; said process is comprised of: a) cooking each pound of dry, raw, cereal flour with three to four pounds of fluid-milk together with starch-complexing agents at temperatures above 175 F in a scraped-surface continuous-cooker to produce starch-complexed, fluid-milk-hydrated cereal flour; b) forming the starch-complexed, fluid-milk-hydrated cereal flour of 1a) into shaped units when said hydrated-cereal flour becomes fully-cooked, fully-hydrated and viscous enough to retain a shape; c) oven-baking the units of 1b) at temperatures above 300 F in a manner that will firm their textures while retaining a higher than 35% moisture content.