EP0996342A1

EP0996342A1 - Method of extending bowl life of a cereal-based food product

Info

Publication number: EP0996342A1
Application number: EP98911469A
Authority: EP
Inventors: Harold Gobble; Thomas Trece; Joseph George
Original assignee: Kellogg Co
Current assignee: Kellanova
Priority date: 1997-07-11
Filing date: 1998-03-02
Publication date: 2000-05-03
Also published as: BR9812504A; NO20000072D0; PL337964A1; JP2001509365A; EP0996342A4; AU6541198A; KR20010021677A; WO1999002043A1; NZ502079A; NO20000072L; CA2295738A1

Abstract

A cereal-based food product having a dried rice syrup coating at least on the surface thereof with an improved bowl life and a method of producing such a product. The food products have enhanced texture and extended bowl life. In addition, this invention relates to the use of rice syrup to deliver a flavoring, a coloring and/or a fortificant to a cereal-based food product. This invention also relates to a method for reducing the amount of sugar in a cereal based food product sweetened with sugar without reducing the bowl life of the food product and to a method for adhering particulate matter to the cereal-based food product.

Description

METHOD OF EXTENDING BOWL LD7E OF A CEREAL-BASED FOOD PRODUCT

Field of The Invention

This invention relates to a cereal-based food product having an improved bowl life, a method of extending bowl life of a cereal-based food product and to a method of enhancing texture of a cereal-based food product. In addition, this invention relates to a method of optionally delivering flavoring, coloring or a fortificant to a cereal-based food product.

Background of The Invention

Cereal-based food products, including ready-to-eat cereal, are often mixed with liquids, such as milk, prior to consumption. Different food products, such as puffed cereals, crisped cereals, extruded cereals, and cereal flakes, absorb milk at varying rates. The liquid absorption reduces crispness, resulting in a mushy textured cereal which many consumers consider as less appealing. It is therefore desirable to provide a cereal-based food product having an extended bowl life and a method of treating such cereal-based food products so as to extend the amount of time such products remain crisp or crunchy in milk or other liquid

(bowl life), thereby retaining the crispness or crunchiness of the food products to satisfy the tastes of the individual consumer.

Previous attempts to extend bowl life have met with limited success. For example, U.S. Patent No. 5,093,146 discloses a ready-to-eat cereal prepared from a cookie formulation. The bowl life is extended by including a pre-gelatinized waxy starch in the dough. However, this cookie dough product is very heavy and the sweet coating included in some embodiments masks the texture and the flavor of the cookie dough cereal product.

It has been found that the bowl life of a cereal-based food product can be extended by applying rice syrup to the cereal-based food product thereby mamtaining or enhancing the texture of the products. In addition, the inventors have discovered that rice syrup optionally can be used to deliver one or more flavorings, colorings and/or fortificant to a cereal-based food product or to adhere paniculate matter to the cereal-based food product. Sugar concentrations of 25% to 50% are often added to cereal-based products to enhance flavor, as well as, extend bowl life. It has also been found that rice syrup may be used to reduce the amount of sugar in a cereal-based food without adversely affecting the product's bowl life, by reducing the amount of sugar and incorporating the rice syrup into the product or coating the product with the rice syrup.

Summary of The Invention

The present invention is in a cereal-based food product having an extended bowl life and in a method of extending bowl life of a cereal-based food product, as well as to a method of enhancing the texture of a cereal-based food product, including ready-to-eat cereal. In the method of the invention, rice syrup is used to coat cereal-based food products, either alone or in conjunction with other compositions which may enhance the effects of the rice syrup. The coating of cereal-based food products with rice syrup results in such food products having an extended bowl life and an enhanced texture.

In addition, this invention is directed to a method of delivering one or more flavorings, colorings and/or fortificants to a cereal-based food product, wherein said food product is coated with rice syrup and a flavoring, coloring and/or fortificant.

The cereal-based food product can be coated with rice syrup prior to or subsequently to being coated with the flavor, color or fortifying component. Alternatively, the food product can be coated with rice syrup and a flavor, color and/or fortificant simultaneously. The product of the invention has a bowl life of at least 3 minutes and up to 5 minutes or more. This invention is also directed to a method for reducing the amount of sugar in a cereal- based food product while maintaining the bowl life of the food product by at least partially reducing the sugar and coating the cereal-based food product with the rice syrup. The cereal is coated with a sufficient rice syrup to produce a product having a sweet taste and a crunchy crisp texture in milk after at least 3 minutes and preferably up to 5 minutes in milk. This invention is further directed to a method for adhering particulate matter to the cereal-based food product. Such particulate matter includes but is not limited to powdered or ground fruits, nuts, chocolate, psyllium, as described in U.S. Patent 5,384,136 incorporated herein in its entirety by reference, and grains, herbs and seeds, e.g., poppy seeds, cardamon seeds or sesame seed, and granulated or powdered sweeteners, e.g., fructose and Aspartame^® and spices, e.g., cinnamon, ginger, allspice and nutmeg. The various features of novelties which characterize the invention are pointed out with particularity in the claims annexed to and forming a part of this specification. For a better understanding of the invention, its operating advantages and specific objects obtained by its use, reference should be had to the accompanying drawings and descriptive matter in which there is illustrated and described a preferred embodiment of the invention.

Brief Description of The Drawing

Figure 1 schematically represents the process of the invention.

Detailed Description of The Invention

The source of the rice syrup may be white or brown rice, organically or conventionally grown and may be a whole or clarified syrup. Preferably the rice syrup is a high solids, low conversion rice syrup.

The cereal-based food product may be coated with rice syrup in combination with another product which enhances the rice syrup's ability to coat the cereal-based product, e.g., an edible wax, lipid, emulsifier or protein. For example, the cereal-based product may be coated with carnauba wax, polymeric fructose, corn syrup solids, lipids, e.g., fats and oils (partially or fully hydrogenated), phospholipids, and emulsifiers, e.g., lecithin derived from vegetable sources such as soybean, safflower, corn, etc., fractionated lecithins enriched in either phosphatidyl choline or phosphatidyl ethanolamine or both, mono or diglycerides, sodium stearoly-2-lactylate, polysorbate 80, and commercially available mono- and diglycerides, saturated distilled monoglycerides and diacetyl tartaric acid esters of monoglycerides, monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of fatty acids, propylene glycol mono- and diester of fats and fatty acids, polyglycerol polyricinoleate, ammonium salts of phosphatidic acid, sucrose esters, oat extract, diacetyl tartaric acid esters of mono- and diglycerides or mixtures of these emulsifiers, proteins, e.g., gelatin, casein, caseinates, soy protein, whey protein and like products, plant resins and plant, microbial or synthetic gums, e.g., guar gum, gum arabic, locust bean gum, gum tragacanth, gum karaya and carrageenan, xanthan gum, dextran, low methoxyl pectin, propylene glycol, carboxymethyl locust bean gum and carboxymethyl guar gum and products that would improve texture and bowl life, e.g., low molecular weight fibers or carbohydrates, e.g., modified starches.

The products that enhance the ability of the rice syrup to coat the cereal-based product may be applied prior to or simultaneously with the rice syrup. Alternatively, the products which enhance the ability of the rice syrup to coat may be combined with the rice syrup and then the combination applied to the cereal-based product.

In one embodiment of this invention, the rice syrup is used to deliver one or more flavorings, colorings and/or fortificants to a cereal-based food product, wherein said food product is coated with rice syrup and a flavoring, coloring and/or fortificant. Suitable colorings and flavorings are any of those that are well known to those of skill in the art.

Suitable flavorings are any of those that are well known to those of skill in the art and include, but are not limited to, vanilla, lemon, cinnamon, pineapple, bubble gum, cherry, grape, watermelon, soy sauce, chili, red pepper and the like. The fortificants include but are not limited to vitamins, e.g., vitamin A, B, , B₂, B₆, B₁₂, C, D, E, K, biotin, folic acid, niacin, and pantothenic acid, and minerals, e.g., calcium, iron, zinc, copper, magnesium, manganese and selenium.

Referring to the drawing, a cereal-based food product 10 is provided from a prior manufacturing process. The cereal-based food product may be a cereal or a like product, which is grain-based. The cereal-based food product can be rice, wheat, psyllium, oat, barley, sorghum, corn, brans, or any mixture of cereal grains or ingredients and may be in any form such as flakes, shreds, biscuits, loops, nuggets, puffs, or any other suitable form. For purposed of illustration, the cereal-based food product 10 is a corn flake product such as Kelloggs^® Corn Flakes.

In a preferred embodiment, a corn flake product has already been cooked, flaked, and toasted. When practicing the method of the invention, product 10 may be warm but is preferably at about room temperature.

In a preferred embodiment, the flakes are first treated so as to have a thin coating of a protein, e.g., a casein or caseinate, gelatin, whey protein, soy or corn protein or a like product. To apply the protein coating, the product 10 is transported by conveying mechanical or pneumatic for introduction into a coating drum 12, wherein a protein solution 14 is applied to the flakes. Optionally, the protein solution can contain a flavoring, coloring and/or fortificant. Preferably, the coating drum is of the rotating type and the protein solution is applied in the form of a spray so as to form a thin but continuous coating or film of protein on the flakes. The flakes have a dwell time within the coating drum 12 of preferably no longer than 2 to 3 minutes. The thickness of the coating should be less than the thickness of the uncoated product. In a preferred embodiment, the process is conducted in a continuous manner but the process can optionally be practiced on a batch basis.

The coated product 16 and, thus, the film is subsequently dried on the flake. In one embodiment, the film may be dried in a conventional heat dryer 18. In another embodiment, the drying can be conducted in a rotary drum dryer wherein the product tumbles along the drum from inlet to outlet while heated air passes through the tumbled product co-current or countercurrent to the general direction of the product movement. In a preferred embodiment, the drying is by contacting the product in drying chamber 10 with high temperature air 20 at a temperature up to the carmelization temperature of the casein, more preferably in the range of 200 to 400°F. In another embodiment, the air is moving at a velocity sufficient to fluidize the product to dry some. In the latter embodiment, the air velocity is preferably sufficient to convey the product and is selected as a function of the ratio of the pounds of product per minute to the pounds of air by techniques known to those skilled in the art. The dwell time of the product in the dryer is relatively short.

Because the product is a food product, it is recommended that the air be pre-filtered and is preferably of lower humidity so as not to introduce any additional moisture into the product which, in a preferred embodiment, had been stabilized to the desired moisture content prior to the film application. However, since the air is heated, it is unlikely that any significant amount of moisture would be transferred to the coated product.

The coated and dried product 22 is then introduced into a second coating operation 24, which is preferably conducted in a rotary coating drum. The product 22 may be at room temperature or may be warm from the previous drying operation.

In the second coating operation, a rice syrup 26 is applied to the dried, pre-treated, product 22. The rice syrup has a high solids content and is sprayed through nozzles onto the product 22. Preferably, the amount of solids of the rice syrup is about 20% to about 80%. More preferably, the % solids about 50% to about 80% . Preferably, the rice syrup is a low conversion rice syrup of about 20-50 DE, more preferably about 20-30 DE rice syrup. The rice syrup is applied to the product for a period of up to about 3 minutes to form the syrup coated product 28.

The coated product 28 is then dried. In a preferred embodiment, the product is deposited as a bed in dryer 30 and contacted with heated air 32 at a temperature of about 200°F for a period of up to about 10 minutes. Because rice syrup naturally contains a fat component, and because the air passes through the bed, the flakes do not agglomerate.

The dried, rice syrup coated product 34 is then passed on for further processing, such as cooling and packaging schematically represented as 36 in the Figure.

Surprisingly, the rice syrup is flavor-neutral and does not alter the flavor of the pre- treated product. In another embodiment, the rice syrup can contain a flavoring and/or coloring which will alter the taste and appearance of the treated product.

Example 1 28.35 grams of a protein powder bread wash base comprising 75% dairy proteins, 2% emulsifiers, 15% salts, 1 % carbohydrates and 4% lipids were mixed with 454 grams cool tap water with a wire whip. The mixture was left to set for 15 minutes and then re-mixed, to obtain a protein solution. The protein solution was refrigerated.

A gum arabic solution was prepared by mixing 40 grams prehydrated gum arabic and 120 grams of cold tap water with a wire whip until the gum arabic was dissolved, to produce gum arabic solution. The gum arabic solution was refrigerated.

40 grams of the protein solution was then applied to 190 grams of Kellogg 's Corn Flakes^® in a small revolving pan, which was set to run at speed of about 20 rpm. A apache air brush, set at 22 psi using a #5 needle tip and air cap, was used. The flakes were then dried in a Lincoln oven at 370°F for 2 minutes, mixed to separate the flakes, and dried again for 2 more minutes. The flakes were returned to a revolving pan, and 40 grams of protein solution was applied. The flakes were dried as described above. The flakes were again returned to a revolving pan, and 20 grams of gum arabic solution was applied to the flakes, which were then dried for 2-3 minutes. The finished flakes were found to have a hard shiny surface, and some resistance to cold water. Example 2

40 grams of protein solution was used to coat 190 grams of Kellogg's Corn Flakes^® as described in Example 1. This coating was repeated 3 times, such that a total of 160 grams of coating was applied to the flakes. The flakes were then placed in a revolving pan, and coated with 20 grams of the gum arabic solution. The flakes were dried for 2-3 minutes in a Lincoln oven at 390°F. The dried flakes were found to be dark in color with a hard bite.

Example 3 190 grams of Kellogg's Corn Flakes^® were submerged in 500 grams of protein solution. The flakes were sieved out of the solution and dried on an oiled pan at an oven setting of 350°F. It was not possible to separate the dried flakes. In addition, the flakes were unable to dry completely, and were very dark in color.

Example 4 190 grams of Kellogg's Corn Flakes^® was placed in a small revolving pan, rotating at about 20 rpm. Protein solution was prepared as in Example 1 by mixing 60 grams of protein powder bread wash base with 440 grams of cool tap water. 80 grams of protein solution was sprayed onto the flakes with an air brush. The coated flakes were dried on an oiled pan in a Lincoln oven set at 260°F for 4 minutes. The flakes were then mixed to separate them and dried again for 4 minutes. 80 grams of protein solution was used to coat the flakes two additional times, to obtain a protein coating of 240 grams. 40 grams of rice syrup solution (low conversion, 26DE) was then applied to the flakes, which were dried for 4 minutes. The flakes were mixed to separate them, and dried for 6 additional minutes. The resulting flakes were found to be toasted, but lighter in color than described in the examples above. The flakes were also found to have a crunchy bite, high shine and a bowl-life extension longer than 3 minutes. Example 5 190 grams of Kellogg's Corn Flakes^® was coated with 80 grams of protein solution as described in Example 4. The flakes were dried for 4 minutes at 260°F in a Lincoln oven and mixed to separate. The flakes were dried for an additional 4 minutes and placed in a revolving pan.

Next, 40 grams of 55% solids rice syrup solution (low conversion, 26DE) was used to coat the flakes, which were then dried for 12 minutes, turning them every 4 minutes. The resulting flakes were found to be light in color, only slightly darker than regular Corn Flakes^®, had a shiny coating, and had a bowl life which extended to 3 minutes. The rice syrup layer was found to provide a high degree of protection from moisture migration into the cereal, and protein solution or gum solutions were found to provide a good smooth base for rice syrup coating, as well as a crisp texture.

Example 6 190 grams of Corn Flakes^® was covered with 50 grams of rice syrup (55 % solids, low conversion, 26DE) and dried for 4 minutes at 250°F. The flakes were covered a second time with 50 grams of 55% solids rice syrup, and dried for 12 minutes, turning every 4 minutes. The resulting flakes were found to have an extended bowl life in cold water and the color was found to be nearly the same as with plain Corn Flakes^®.

Example 7 190 grams of Corn Flakes^® was covered with 40 grams of protein solution and dried for 8 minutes at 250°F, turning the flakes after 4 minutes. The flakes were covered a second time with 40 grams of protein solution and dried for 4 minutes, mixed, and dried for another 4 minutes. 80 grams of protein solution were then used to coat the flakes, which were dried for 12 minutes, mixing every 4 minutes at 250°F. 40 grams of rice syrup (55% solids, low conversion, 26DE) was then used to cover the Corn Flakes^®, which were dried for 4 minutes, turned, and then dried for an additional 4 minutes at 250°F. The resulting Corn Flakes^® was found to be darker than the flakes described in Example 6, but much lighter than described in Examples 2 and 3. The bowl life of the cereal in milk was extended by 5 minutes. Example 8

500 grams of low conversion rice syrup (26DE) were mixed with 25 grams of rice protein and 200 grams of water. 190 grams of Corn Flakes^® was covered with 40 grams of rice syrup solution in a revolving pan, and dried as described above. The resulting flakes were found to have good color, and drying time of the flakes was reduced from 8 minutes to

6 minutes.

Example 9 Rice syrup, rice protein and water were mixed as described in Example 8 and heated at 190°F. The rice syrup solution was then used to coat Corn Flakes^® as described in Example

8. The resulting flakes were found to have good color, and drying time of the flakes was reduced from 8 minutes to 6 minutes.

Example 10 512 grams of water and 12 grams of protein powder as described in Example 1 were mixed, allowed to set for 30 minutes, and then blended again, such that the protein powder was dissolved. 500 grams of rice syrup (low conversion, 26DE) were added, and the solution was mixed with a hand mixer to fully distribute the protein. 190 grams of Corn Flakes^® was coated with 40 grams of the rice syrup/protein solution and dried as described above. This procedure was repeated 2 more times. The resulting flakes were found to have a drying time which was reduced to 6 minutes for the first and second applications of the rice syrup/protein solution combination, and a drying time of 8 minutes for the third application of the rice syrup/protein solution. The flakes were also found to have good color.

Example 11

190 grams of Corn Flakes^® was coated with 50 grams of rice syrup with added carnauba wax. In order to produce the rice syrup/carnauba wax solution, 500 grams of rice syrup (low conversion, 26DE) and 5 grams of carnauba wax no. 1 yellow flakes (Stroal and Pitsch, Inc.), were heated and mixed. 200 grams of water was added, and the solution was heated to produce a 55 % solids solution. The rice syrup/carnauba wax solution was applied hot (140-150°F) to the Corn Flakes^®, which were then dried for 4 minutes at 250°F in a Lincoln oven. The flakes were mixed to break them apart, and dried for 3 more minutes at 250°F. 50 grams of the rice syrup/carnauba wax solution was again applied to the flakes, which were then dried for 4 minutes, mixed, and dried for an additional 4 minutes. The resulting flakes were found to have a very high shine, almost a frosty appearance.

Example 12 2 grams corn protein, was mixed with 498 grams of cool tap water in a blender to produce a corn protein solution. 190 grams of Corn Flakes^® was coated with 40 grams of protein solution (7% solids) using an air brush. The flakes were dried in a Lincoln oven for 4 minutes at 275°F, mixed, and dried for an additional 4 minutes. A second coating of 40 grams of protein solution was applied and dried as described. Next, 50 grams of corn protein solution was applied to the flakes, which were dried for 4 minutes, mixed, and dried for 4 additional minutes. 50 grams of rice syrup/carnauba wax solution, described above, was then used to coat the flakes, which were dried for 4 minutes, mixed and dried for 4 minutes. The resulting flakes were found to have an increased bowl life which was 6.5 minutes in milk.

Example 13 The coating method described herein can also be used for flavor and/or color delivery. One example of a flavor which can be added in the method described herein in "fishhead soup" flavoring. This can be prepared by mixing carnauba wax (2.5 grams) and rice syrup (low conversion, 26DE) (250 grams, 77% solids) and heating to 180°F to disperse the wax. Soy sauce (130 grams) is added slowly to keep the syrup hot. Salt (4 grams) is added and the solution is heated to 150°F.

Hot pepper flavoring can also be used. This flavoring can be produced by combining 250 grams of rice syrup (low conversion, 26DE, 77% solids), 2.5 grams of carnauba wax, 10 grams of green chili flavor, 0.1 gram of red pepper and 100 grams of water.

An additional flavor which can be used is bubble gum flavor, which can be produced by combining 250 grams of rice syrup (low conversion, 26DE, 77% solids), 2.5 grams of carnauba wax, 100 grams of water and 12 grams of bubble gum flavor, dry (e.g., Flavor Chem. # JJB950912G). In addition, vanilla cream flavor, comprised of 250 grams of rice syrup (77% solids), 100 grams of water, and 3.3 grams of vanilla cream flavor (Ottens No. 4882), or rose flavor, comprised of 100 grams of rice syrup and carnauba wax blend, 2.3 grams of rose flavor and 50 grams of rice syrup can be used for flavoring.

Adding additional flavors to rice syrup coating was found to be successful. Cereals prepared this way were found to have good bowl life, for a period of at least five minutes, were found to be crispy, and had good flavor.

Example 14

40 grams of protein solution (7 % solids) was used to coat Corn Flakes^®, which were dried for 4 minutes in a Lincoln oven at 245°F. This step was repeated. Next, 50 grams of corn protein solution (0.4%) were used to coat the flakes, which were dried as described above. The flakes were dried for an additional 4 minutes at 245 °F. 50 grams of rice syrup

(55% solution) and carnauba wax, as described above, were mixed with the flavors described in Example 16. This solution was used to coat the flakes, which was then dried for 4 to 6 minutes at 245°F. The resulting flakes were found to have good bowl life, were crispy, and had good flavor.

Example 15 A puffed corn cereal (190 grams) was coated with 40 grams of protein solution (7% solids) in a revolving pan. 4.6 grams of powdered citric acid and 1 gram of grapefruit flavor (dried) were blended together and dusted onto wet cereal using a fine sieve. The cereal was dried at 275 °F for 4 minutes in a Lincoln oven.

Next, 300 grams of rice syrup/carnauba wax (55% solids), as described above, was mixed with 15 grams of liquid (pink) color. The cereal was coated twice with 50 grams of the rice syrup/wax/color blend, drying the cereal between applications. The resulting cereal was found to have good shine, bright color and good flavor release (3 to 5 minutes). Example 16 Seventy grams of grain fmes and particulates were mixed with 680 grams of Corn Flakes^® and mixed to form a uniform dispersion of the fine on the flakes. The flakes were coated with a blend of rice syrup (60% solids) and a protein solution (7% solids) and mixing was continued for an additional 60 sec. to allow the particulates to adhere to the flakes. The coated flakes were dried on an open vat at 180°F for 15 to 20 min. and then cooled to ambient conditions. The fines adhered uniformly to the flakes. The bowl life of the flakes was about 4 minutes.

Example 17

750 grams of Corn Flakes^® containing fines were coated with a blend of 150 g rice syrup (60% solids), 1.5 g partially hydrogenated vegetable oil and 50 g protein solution (7% solids) and mixing was continued for an additional 60 seconds. Coated mixture was dried on an open vat at 180°F for 15 to 20 minutes and then cooled to ambient conditions. The resulting flakes were found to have a sweeter taste and good bowl life.

Example 18

750 grams of Corn Flakes^® were coated with a blend of 150 g rice syrup (60% solids),

50 g gelatin (10% solids) and 50 g protein solution (7% solids) and mixing was continued for an additional 60 seconds. Coated mixture was dried on an open vat at 180°F for 15 to 20 minutes and then cooled to ambient conditions. The resulting flakes were slightly darker in color and found to have an extended bowl life in milk beyond 3 minutes.

Example 19 750 grams of Corn Flakes^® were coated with a blend of 150 g rice syrup (60% solids),

50 g sodium caseinate (5% solids) and 50 g protein solution (7% solids) and mixed for 60 seconds. Coated mixture was dried on an open vat at 180°F for 15 to 20 minutes and then cooled to ambient conditions. The resulting flakes were found to have a crunchy bite, slightly darker color and bowl-life extension longer than 3 minutes. Example 20 1350 grams of Corn Flakes^® at 250°F were coated with a 80 Brix sugar solution (at 25% less than the normal usage level) and dried on an open vat at 220°F for 15 minutes. The flakes were then coated with a blend of 300 g rice syrup (60% solids) and 100 g protein solution (7%) and mixing was continued for 60 seconds. The coated mixture was dried on an open vat at 180°F for 15 to 20 minutes and then cooled to ambient conditions. The resulting flakes exhibited a frosty and slightly shiny appearance and crunchy texture. The coated flakes had good bowl life, in spite of the sugar reduction.

The terms and expressions which have been employed are used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, it being recognized that various modifications are possible within the scope of the invention.

Claims

WE CLAIM:

1. A method of extending the bowl life of a cereal-based food product comprising coating said cereal-based food product with rice syrup.

2. The method of claim 1 further comprising coating said cereal-based food product with one or more compositions selected from the group consisting of waxes, lipids, emulsifiers and proteins.

3. The method of claim 2 wherein said compositions are selected from the group consisting of casein, corn protein and carnauba wax.

4. The method of claim 2 wherein said cereal-based food product is coated with said composition prior to being coated with said rice syrup.

5. The method of claim 2 wherein said cereal-based food product is coated with said composition and said rice syrup simultaneously.

6. The method of claim 1 wherein said cereal-based food product is a ready-to-eat cereal.

7. The method of claim 1 wherein said bowl life is extended to at least 5 minutes.

8. A method of imparting crispness or crunch to a cereal-based food product comprising coating said cereal-based food product with rice syrup.

9. The method of claim 8 further comprising coating said cereal-based food product with one or more compositions selected from the group consisting of casein, corn protein and carnauba wax.

10. The method of claim 9 wherein said cereal-based food product is coated with said composition prior to being coated with said rice syrup.

11. The method of claim 9 wherein said cereal-based good product is coated with said composition and said rice syrup simultaneously.

12. The method of claim 8 wherein said cereal-based food product is a ready-to-eat cereal.

13. A method of delivering a flavoring, a coloring, a fortificant and mixtures thereof to a cereal-based food product comprising coating said cereal-based food product with rice syrup and said flavoring or coloring or fortificant or mixtures thereof.

14. The method of claim 13 wherein said cereal-based food product is coated with said rice syrup prior to being coated with said flavoring, coloring, fortificant or mixtures thereof.

15. The method of claim 13 wherein said cereal-based food product is coated with said rice- syrup after being coated with said flavoring, coloring, fortificant or mixtures thereof.

16. The method of claim 13 wherein said cereal-based food product is simultaneously coated with said rice syrup and said flavoring, coloring, fortificant or mixtures thereof.

17. The method of claim 13 further comprising coating said cereal-based food product with one or more compositions selected from the group consisting of casein, corn protein and carnauba wax.

18. The method of claim 13 wherein said cereal-based food product is a ready-to-eat cereal.

19. A cereal-based food product comprising a grain product having a dried coating of rice syrup at least on the surface thereof.

20. The cereal-based food product of claim 19 having a bowl life of at least 3 minutes.

21. The cereal-based food product of claim 20 having a bowl life of at least 6 minutes.

22. The method of claim 1 wherein the rice syrup has a high solids content.

23. The method of claim 22 wherein the rice syrup has a solids content of 30% to 80% .

24. The method of claim 23 wherein the rice syrup has a solids content of 50% to 80% .

25. The method of claim 1 wherein the rice syrup is a low conversion rice syrup.

26. The method of claim 25 wherein the low conversion rice syrup has a conversion % of the rice syrup is 20 to 50DE.

27. The method of claim 26 wherein the conversion % of the rice syrup is 20 to 30DE.

28. A method for reducing the amount of sugar in a cereal-based food product without reducing the bowl life of said food product, comprising reducing the amount of sugar in the food product and coating the food product with a sufficient amount of rice syrup to confer a sweet taste and produce a bowl-life of not less than 3 min.

29. The method of claim 28 further comprising coating said cereal-based food product with one or more compositions selected from the group consisting of casein, corn protein and carnauba wax.

30. A method for adhering particulate matter to a cereal-based food product comprising the step of coating the food product with a rice syrup and then mixing the coated food product with the particulate matter to adhere the particulate matter to the food product.

31. The method of claim 30 further comprising coating said cereal-based food product with one or more compositions selected from the group consisting of casein, corn protein and carnauba wax.

32. The method of claim 2 wherein said composition and said rice syrup are mixed prior to coating said food product.