Alex Gong

US Patent:

20060246193, Nov 2, 2006

Filed:

Apr 29, 2005

Appl. No.:

11/119077

Inventors:

Jan Karwowski - Franklin Lakes NJ, US
Vani Vemulapalli - Morristown NJ, US
Kenneth Maas - Pattenburg NJ, US
Alex Gong - Fort Lee NJ, US
Mihaelos Mihalos - Palisades Park NJ, US

International Classification:

A23L 1/10

US Classification:

426462000

Abstract:

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 120 F., preferably from about 90 F. to about 110 F., upon exiting the pelletizer.

US Patent:

20110212237, Sep 1, 2011

Filed:

May 13, 2011

Appl. No.:

13/107656

Inventors:

Jan KARWOWSKI - Franklin Lakes NJ, US
Vani VEMULAPALLI - Whippany NJ, US
Kenneth MAAS - Pattenburg NJ, US
Alex GONG - Fort Lee NJ, US
Mihaelos Nicholas MIHALOS - Palisades Park NJ, US

Assignee:

KRAFT FOODS GLOBAL BRANDS LLC - Northfield IL

International Classification:

A23L 1/164

US Classification:

426452

Abstract:

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80 F. to about 120 F., preferably from about 90 F. to about 110 F., upon exiting the pelletizer.