Flake cereal or chip and method for making same
View Patent ↗Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.
1. A method for producing a flake, comprising:
introducing undegraded whole grain groats and a binder into a low shear extruder in the form of a blend or blending the undegraded whole grain groats and the binder in the low shear extruder;
cooking the blend in the low shear extruder to gelatinize the binder to form an extrudate, wherein the extrudate comprises the undegraded whole grain groats;
feeding the extrudate into rolls to form flakes by compressing the extrudate to a thickness of approximately 0.030 to 0.080 inch; and
toasting and drying the flakes, wherein the flakes comprise rolled whole grain groats.
2. The method of claim 1 , wherein said introducing undegraded whole grain groats and a binder into a low shear extruder comprises introducing undegraded whole grain groats and a binder into a low shear twin screw extruder.
3. The method of claim 1 , further comprising introducing additional ingredients into the low shear extruder along with or separate from the undegraded whole grain groats and the binder, said additional ingredients being one or more of nuts, sugar, sweetener, honey, salt, and flavoring.
4. The method of claim 1 , wherein the undegraded whole grain groats in the blend comprise approximately 15-70%, and the binder in the blend comprises approximately 10-20%, on a dry weight basis of the extrudate.
5. The method of claim 1 , wherein said feeding the extrudate into rolls comprises cutting the extrudate into pellets and feeding the pellets into flaking rolls to compress and form flakes approximately 0.030 to 0.080 inch thick.
6. The method of claim 1 , wherein said toasting and drying is performed at temperatures of 350-500° F. for approximately 1 to 5 minutes.
7. The method of claim 1 , wherein said toasting and drying is continued until the flakes comprise moisture levels of approximately 5% or more.
8. The method of claim 1 , wherein said toasting and drying is continued until the flakes comprise moisture levels approximately 5% or less.
9. The method of claim 1 , further comprising coating the dried flakes with at least one of a sugar, sweetener, flavoring, and oil.
10. The method of claim 1 , further comprising, prior to blending said undegraded whole grain groats with said binder, heat treating said undegraded whole grain groats for approximately 1 to 60 minutes at a temperature from approximately 100° F. to approximately 500° F.
11. The method of claim 1 , further comprising, prior to blending said undegraded whole grain groats with said binder, cooking said binder to form a pregelatinized binder.
12. The method of claim 1 , wherein the blend is cooked in the low shear extruder so that the binder is cooked to a suitable cook level to gelatinize the binder, said suitable cook level being one that utilizes an energy input of approximately 0.030-0.075 horsepower per pound of the binder per hour with an extrudate moisture content of approximately 25-40%.
13. The method of claim 1 , wherein the blend is cooked in the low shear extruder so that the binder is cooked to a suitable cook level to gelatinize the binder, said suitable cook level being one that utilizes an energy input of approximately 0.015 or more horsepower per pound of the binder per hour with an extrudate moisture content of approximately 25-40%.
14. A method for producing a flake, comprising:
introducing undegraded whole grain groats and a binder into a low shear extruder in the form of a blend or blending the undegraded whole grain groats and the binder in the low shear extruder;
cooking the blend in the low shear extruder to gelatinize the binder to form an extrudate, wherein the extrudate comprises the undegraded whole grain groats;
forming flakes from the extrudate, wherein forming flakes consists of feeding the extrudate into rolls and compressing the extrudate to a thickness of approximately 0.030 to 0.080 inch; and
toasting and drying the flakes, wherein the flakes comprise rolled whole grain groats.
15. The method of claim 14 , wherein the binder is not pregelatinized, and wherein the binder is gelatinized during cooking of the blend of undegraded whole grain groats and binder.
16. The method of claim 1 , wherein said undegraded, whole grain groats comprise undegraded, hulled, rolled whole grain groats.