Cereal cone

• US 20040265469A1
• Filed: 06/25/2004
• Published: 12/30/2004
• Est. Priority Date: 12/30/2001
• Status: Abandoned Application

• Current Assignee: Nestec SA (Nestle SA)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Geromini, Osvaldo, Neidlinger, Sylke, Heck, Ernst
• Application Number:
  US10/875,298
• Publication Number:
  US 20040265469A1
• Time in Patent Office: Days
• US Class Current: 426/618
• CPC Class Codes: A21B 5/026 for baking waffle cups or cones
• CPC Class Codes: A21C 15/025 Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones
• CPC Class Codes: A21D 13/41 Pizzas

Abstract

A method of making a cereal cone composition having a texture and physical aspect which are especially attractive by producing at least one strip of expanded cereal by extrusion-cooking, sheeting the strip between rolls, cutting the sheet into blanks and forming the blanks into a cone shape. The resulting cone represents another embodiment of the invention, as does its method of making.

Claims

1. A cereal cone having a porous texture and comprising, in percent by weight, a mixture of from 60 to 85% of cereal flour, from 2 to 10% of starch, from 8 to 20% of sugar, from 5 to 12% of milk powder, from 2 to 10% of oil or fat and from 1 to 5% of residual water.

2. The cereal cone of claim 1, further comprising honey in an amount of up to 2% and glycose syrup in an amount of up to 2%.

3. The cereal cone of claim 1, having from 1 to 3% of residual water.

4. The cereal cone of claim 1 obtainable by extrusion cooking of the mixture to form an expanded strip, followed by arranging the strip to a conical configuration to form the cone.

5. A process for manufacturing a cereal cone, which comprises producing at least one strip of an expanded cereal by extrusion-cooking the mixture of claim 1, sheeting the strip between rolls, cutting the sheet into blanks and forming the blanks into a cone shape.

7. The process of claim 5, wherein the at least one strip of expanded cereal is produced by firstly preparing a mixture comprising, in parts by weight, from 60 to 85 parts of cereal flour, from 2 to 10 parts of starch, from 8 to 20 parts of sugar, from 5 to 12 parts of milk powder, from 2 to 10 parts of oil or fat, and added water up to a water content of from 11 to 19%, cooking the mixture at 110 to 180°

C. under 10 to 14 MPa for 5 to 50 s in an extruder to form a cooked thermoplastic mass, and extruding the cooked thermoplastic mass by pushing it with an extruder screw or twin screw through at least one slot shaped extrusion opening of an extruder die.

8. The process of claim 5, wherein the sheet is cut into blanks having the shape of triangles or trapeziums.

9. The process of claim 5, wherein the blanks are formed into cones either by coiling or by pressing in a mold while the blanks are still in a thermoplastic state.

10. The process of claim 5, which further comprises drying the cones to a residual water content of from 1 to 3%.

11. The process of claim 5, which further comprises imparting a relief in a surface of the expanded strip, the relief comprising a repeating motif in form of individual lines or a network of lines which intersect.

14. A method of making a cereal cone composition having a texture and physical aspect which are especially attractive by producing at least one strip of an expanded cereal by extrusion-cooking the mixture of claim 1, sheeting the strip between rolls, cutting the sheet into blanks and forming the blanks into a cone shape.

15. The method of claim 14, which further comprises imparting a relief in a surface of the expanded strip, the relief comprising a repeating motif in form of individual lines or a network of lines which intersect.

6. A process for manufacturing a cereal cone, which comprises producing at least one strip of an expanded cereal by extrusion-cooking, sheeting the strip between rolls, cutting the sheet into blanks and forming the blanks into a cone shape.

12. A method of making a cereal cone composition having a texture and physical aspect which are especially attractive by producing at least one strip of expanded cereal by extrusion-cooking, sheeting the strip between rolls, cutting the sheet into blanks and forming the blanks into a cone shape.

13. The method of claim 12, which further comprises imparting a relief in a surface of the expanded strip, the relief comprising a repeating motif in form of individual lines or a network of lines which intersect.