FIELD: food industry.
SUBSTANCE: following products are presented. Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, a starch as binder with an average hold viscosity of between 2000 and 3000 cP and a final viscosity of greater than 5000 cP when measured using the RVA Protocol, and syrup. Cereal topping comprising the crunchy granola clusters, wherein the clusters remain crunchy while in contact with a liquid for at least six minutes without getting soft. Oatmeal product comprising oatmeal prepared with a hot liquid and further comprising a cereal topping. Yogurt topping comprising the crunchy granola clusters, wherein the clusters remain crunchy in contact with said yogurt for at least six minutes without getting soft. Multi-texture cereal comprising the crunchy granola clusters and dry grain flakes having a moisture level of 2%-13% by weight. Ready to eat cereal comprising the crunchy granola clusters, comprising 50% to 100% of the cereal. Microwavable crunchy and soft granola cereal comprising: a) crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, a starch that comprises an average hold viscosity of between 2000 and 3000 cP and a final viscosity of greater than 5000 cP when measured using the RVA Protocol, and syrup, b) soft granola comprising flakes from at least one grain, at least one protein, sodium bicarbonate, and syrup, and c) optionally at least one of fruits or nuts. Method of preparing a microwavable crunchy and soft granola cereal comprising: a) forming crunchy granola clusters by combining dry ingredients comprising flakes from at least one grain, crisps from at least one grain, at least one protein, and a starch that comprises an average hold viscosity of between 2000 and 3000 cP and a final viscosity of greater than 5000 cP when measured using the RVA Protocol, with syrup, b) forming soft granola by combining dry ingredients comprising flakes from at least one grain, at least one protein, and sodium bicarbonate, with syrup, and c) combining the crunchy granola clusters, soft granola, and optionally at least one of fruits or nuts. Method of preparing a hot crunchy and creamy granola cereal comprising: a) forming crunchy granola clusters by combining dry ingredients comprising flakes from at least one grain, crisps from at least one grain, at least one protein, and a starch having average hold viscosity of between 2000 and 3000 cP and a final viscosity of greater than 5000 cP when measured using the RVA Protocol, with syrup, b) forming soft granola by combining dry ingredients comprising flakes from at least one grain, at least one protein, and sodium bicarbonate, with syrup, c) combining the crunchy granola clusters, soft granola, and optionally at least one of fruits or nuts to form the crunchy and soft granola cereal, d) adding a liquid to the crunchy and soft granola cereal; and e) heating in a microwave oven.
EFFECT: invention makes it possible to obtain granola clusters which, when exposed to liquid and heat, remain crunchy for a certain time.
24 cl, 3 dwg, 14 tbl, 4 ex
