Foods having grain shells and non grain interiors

Details Foods having grain shells and non grain interiors Foods having grain shells and non grain interiors

A - Human Necessities

21

D

A21D 13/08 (2006.01) A23G 3/00 (2006.01) A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23P 1/08 (2006.01) A23P 1/12 (2006.01)

Patent

CA 2153633

A process for making food products having outer shells comprised of visible, fully cooked cereal grains which retain their individual identity and interiors comprised of foods that are substantially without cereal grains. The outer shell is made by cooking cereal grains at temperatures over 190 F without excess water so all the soluble gums and starch binders are absorbed into the grains. The grain cooking is stopped by cooling the grains before the grain centers become fully gelatinized The interior component of the product is prepared separately and comprised of foods that are substantially without cereal grains. The units having grain shells and non grain interiors can be formed by several methods: 1) The shell component of the units comprised of visible, cooked cereal grains are formed and baked or fried before their interiors are filled with non grain foods. 2) Coextrusion. 3) Depositing and then enclosing the non grain interior food components between two preformed sheets comprised of visible, cooked cereal grains. The units formed by the coextrusion and preformed grain sheet methods are heated by oven baking or fat frying until the centers of the grains in the shell become fully gelatinized, and the previously wet grain shells become firm. The units comprised of grain shells and non grain interior are then frozen.

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