Grain-based hot cereal compositions having reduced foaming

Abstract

Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.

What is claimed is: 
     
         1 . A grain-based hot cereal composition, comprising:
 about 55% to about 99.5% grain by weight, and   about 0.05 to about 3% by weight of a stearyl antifoam agent.   
     
     
         2 . The composition of  claim 1 , wherein the stearyl antifoam agent comprises stearate, stearic acid, stearyl alcohol, stearyl ester, or a mixture thereof. 
     
     
         3 . The composition of  claim 1 , wherein the stearyl antifoam agent comprises stearyl acid. 
     
     
         4 . The composition of  claim 1 , wherein the stearyl antifoam agent comprises stearyl alcohol. 
     
     
         5 . The composition of  claim 2 , wherein the stearate is a metallic stearate. 
     
     
         6 . The composition of  claim 5 , wherein the metallic stearate is magnesium stearate. 
     
     
         7 . The composition of  claim 7 , wherein the stearyl antifoam agent is a monoglyceride. 
     
     
         8 . The composition of  claim 9 , wherein the monoglyceride is glyceryl monostearate. 
     
     
         9 . The composition of  claim 1 , wherein the grain comprises wheat farina, oat groats, rolled oats, or steel cut oats. 
     
     
         10 . The composition of  claim 1 , further comprising a fiber additive, sweetener, preservative, supplemental vitamins, supplemental minerals, thickener, flavoring agents, or colorant. 
     
     
         11 . The composition of  claim 10 , comprising about 0% to about 30% fiber additive by weight. 
     
     
         12 . The composition of  claim 10 , comprising about 0% to about 30% sweetener by weight. 
     
     
         13 . The composition of  claim 10 , comprising about 0 ppm to about 50 ppm of preservative. 
     
     
         14 . The composition of  claim 10 , comprising about 0.05% to about 1% supplemental vitamins by weight. 
     
     
         15 . The composition of  claim 10 , comprising about 0.05% to about 1% supplemental minerals by weight. 
     
     
         16 . The composition of  claim 10 , comprising about 0.05% to about 2% thickener by weight. 
     
     
         17 . The composition of  claim 10 , comprising about 0.05% to about 6% flavoring agent by weight. 
     
     
         18 . The composition of  claim 10 , comprising about 0.01% to about 5% colorant by weight. 
     
     
         19 . The composition of  claim 1 , further comprising an inclusion comprising dehydrated fruit, chocolate chips, or nuts. 
     
     
         20 . The composition of  claim 19 , comprising about 1% to about 30% inclusion by weight. 
     
     
         21 . The composition of  claim 1 , wherein the stearyl antifoam agent comprises a particulate having a particle size within at least 70% the average particle size of the grain. 
     
     
         22 . The composition of  claim 1 , wherein the stearyl antifoam agent comprises particles of stearic acid. 
     
     
         23 . A single serving pouch of a hot grain cereal composition according to  claim 1 , the pouch comprising about 30 grams to about 55 grams of said composition. 
     
     
         24 . A single serving pouch of a hot grain cereal composition according to  claim 1 , the composition comprising wheat farina, oat groats, rolled oats, or steel cut oats. 
     
     
         25 . A method of reducing foam capacity of a grain-based hot cereal composition, comprising adding to the composition prior to cooking about 0.5 micrograms to about 10 micrograms of a stearyl antifoam agent per gram of the composition. 
     
     
         26 . The method of  claim 25 , wherein the foam capacity of the cereal composition is reduced by at least about 50%. 
     
     
         27 . The method of  claim 25 , wherein the cereal composition comprises wheat farina, oat groats, rolled oats, or steel cut oats.