CA1234716A

CA1234716A - Coated foodstuffs and method of preparing

Info

Publication number: CA1234716A
Application number: CA000464506A
Authority: CA
Inventors: Felix J. Germino; Vincent V. Amato
Original assignee: Individual
Current assignee: Individual
Priority date: 1983-10-28
Filing date: 1984-10-02
Publication date: 1988-04-05
Also published as: JPS61500527A; EP0161268A4; WO1985001860A1; AU3438984A; IT1178175B; IT8449076A0; EP0161268A1

Abstract

COATED FOODSTUFFS AND METHOD FOR PREPARING
Abstract of the Disclosure A method for coating foodstuffs such as crisp rice with alkaline metal salts of stearic acid and the coated foodstuff are disclosed. The food may be coated by immersion or spraying of a stearate dispersed in a carrier fluid onto the food. On heating, the stearate forms a substantially continuous film over the food, which retains the crunchy texture of the coated food in the presence of moisture.

Description

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COATED FOODSTUFFS AND METHOD FOR PREPARING

This application relates to food products in general and more specifically, to a coated food product and a method for preparing such a coated food product which will retain its textural character in the presence of moisture Food products which are normally crunchy in nature and have a firm texture and chewy nature when fresh and recently prepared, have a tendency to become soggy and suffer a loss of texture through the passage of time and exposure to Moser laden air. Good packaging techniques can generally extend the shelf life of such products. However, once the package is opened a food product with a chewy texture and crunchy characteristic begin deteriorating immediately. Measures such as the addition of amounts of sucrose and other sugar alcohols to a granola mixture could, if mixed in the right proportions, retain the chewy characteristics of a granola mix bar for some time.
However, such formulations are ineffective in the retention of the crunchy characteristics of individual food particles in a mixture of other foodstuffs having contrasting characteristics.
Thus, a food product with dual texture characteristics is not possible by the teachings of the prior art.

In attempting to prolong the shelf life and original character of various food products, many different coatings have been attempted. Foods have been coated with oil, dough, sugar, and fats, among other coatings. All of the above have been found unsatisfactory for one reason or another but primarily because of discontinuities in the film formed on the object being coated.

In general, these coatings are permeable to moisture non hydrophobic and merely delay the change in textural characteristics by only a short time at best.

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SUMMARY OF TEE INVENTION Al 16 According to a first product aspect of the invention there is provided a solid food product having a substantially continuous moisture resistant coating consisting essentially of an alkaline metal salt of Starkey acid, the alkaline metal salt of Starkey acid being selected from the group consisting of zinc Stewart, magnesium Stewart, and calcium Stewart, and the moisture resistant coating comprising from about 2% to about I by weight of the total food product weight, the food product having been heated to a temperature from about 265 F.
to about 350 F.
cording to a second product aspect of the invention there is provided a food product having a first and a second component, the first component having a soft moist texture, the second component being a solid food item having a crunchy texture and being immersed in the first component, the second component having a coating of about 2% to about I by weight of the food product and consisting essentially of a Stewart selected from the group consisting of zinc Stewart, magnesium Stewart and calcium Stewart, the second component having been heated to a temperature between about 265 F. and about 350 F., the coating providing resistance to moisture in the first component and thereby retaining a dual texture in the Good product for a longer period of time.
According to a third product aspect of the invention there is provided an extruded food product having a moisture resistant means distributed uniformly throughout, the moisture resistant means consisting essentially of an alkaline metal Jo salt of Starkey acid, the alkaline metal salt of Starkey acid being selected from the group consisting of zinc Stewart, magnesium Stewart, and calcium Stewart, and the moisture resistant means comprising from 2% to about 8% by weight of the total food product weight, the extruded food product having been extruded at temperatures from about 265 F. to about 350 F.
According to a process aspect of the invention there is provided a method for preparing a food product having crunchy characteristics and which is resistant to moisture comprising the steps of: a) applying about I to about I by weight of a moisture resistance means to the food product, the moisture resistance means consisting essentially of a Stewart selected from the group consisting of calcium Stewart, zinc Stewart and magnesium Stewart to form a discontinuous film about the food product b) heating the food product to a temperature from 265 F. to 350 F. and for a time sufficient to form a substantially continuous film about the food product for retaining the crunchy characteristics in the presence of moisture, without affecting taste.

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DETAILED DESCRIPTION OF THE INVENTION

The coating composition of the subject invention comprises a metal salt of Starkey acid such as zinc Stewart, calcium Stewart, or magnesium Stewart in a carrier of fat or oil The Stewart used should be a uniform fine particle powder of high purity and food grade quality. The carrier may be a hydrogenated or partially hydrogenated fat or oil such as those as will ye disclosed in the forthcoming examples. Where the product itself can provide, or be the source of, the oil, as in some nuts, then the addition of the fat or oil becomes unnecessary and the Stewart need only be dusted on the product prior to heating. In certain cases, the Stewart may simply be dusted on per so, or dispersed in a suitable carrier and sprayed on. The heating step found in each of the examples is important for achieving a continuous or substantially continuous film over the food product being coated. As a result, the temperature and time of heating should be closely controlled in order to achieve the necessary water insensitivity and repellent properties. The method and coating composition of the subject invention will become more evident from the following examples.

EXAMPLE It In each of the experiments in the following table rice is heated in a pan coating apparatus To the rice is added the oil and the mixture is agitated. After the rice becomes fully coated with the oil the zinc Stewart is dusts onto the coated rice and then dried in an oven at 300 F. for seven minutes. A

simple taste test showed no evidence of off flavors or added flavor.

Rice Hydrogenated Fat Zinc turret Water Absorbed 1. 5009 0 0 32 ml 5009 50g 109 18 ml 3. 5009 509 20g 14 ml 500g 509 30g 7 ml 5- 5009 509 0 28 ml 6. 5009 0 309 14 ml The above samples were evaluated for water absorption properties. The greater the amount of water absorbed the less effective the coating properties seem to be. In this evaluation 10.8 grams of the coated rice is dispersed in 300 ml of water and stirred for five minutes. The solids are removed and the water volume noted. The difference noted in the water volume comprises an indication of the relative amounts of water absorption by the rice. Thus, samples 1 and 5 show the least degree of coating, therefore, a maximum water gain by the rice.
EXAMPLE II

250g wheat flakes 25g hydrogenated palm oil log zinc Stewart The wheat flakes were coated with the above ingredients using the method of Sample I. The coated product was evaluated according to the method outlined in Example I. The control product, i.e., the uncoated wheat flakes, absorbed 35 ml of water in the evaluation method of Example I, while the test product, i.e., the coated product, absorbed 22 ml of water showing a relatively high degree of protection from moisture. No evidence of off taste or added tastes were noted.
EXAMPLE III

7509 granola six 75g fat 309 zinc Stewart The granola mix in this example was coated with zinc Stewart in the same method as set forth in Example 1. The ~3~7~
resulting coated product was insensitive to moisture. The taste of the resulting product appear unaffected.
EXAMPLE IV.

.

Two grams of crisp rice coated as in Example I, sample No. 2 are mixed into cupcake batter mix. Two grams of uncoated crisp rice are also mixed into a cupcake batter mix for use as a control. The product is baked and tested for textural characteristics. The cupcakes containing the control uncoated rice tastes very gummy whereas the cupcakes containing the coated rice product is crunchy and firm, with no change in taste.
EXAMPLE V.

Ice cream mixes are blended with crisp rice, both coated according to the subject invention and uncoated The ice cream blend is immediately frozen. Twenty-four hours later the ice cream blend containing the coated rice is firm and crunchy whereas the control product having the uncoated crisp rice has 1 sty its textural properties being gummy and gel-like. The taste of the ice cream having the coated rice is not different from that of a fresh batch of uncoated crispy rice and ice cream.
EXAMPLE VI.

A granola bar mix is prepared according to the following:

% Ingredients 5.5 crisp rice 8.0 chocolate chips 31.5 Syrup matrix 52.5 granola mix Syrup Matrix %
18.44 corn syrup 5.0 sugar 0.4 salt

2.7 shortening

3.6 honey 1~5 water The dry mix was heated to 100 F. and mixed with syrup matrix which had been preheated to 170 F. The bars were formed as known in the art and evaluated for taste and texture. The bars containing coated rice at 5.5% level had a higher bulk density than control product containing 9% crisp rice. In fact, the granola bar mix prepared from the uncoated rice had one third less volume than that prepared from the coated bar. A granola bar mix having 9% uncoated rice is prepared according to the above recipe and procedure to form a control. The granola bars are formed cooled and allowed to age for twenty-four hours. The granola bar containing the rice coated according to the subject invention is firm and crunchy whereas the control product has become gummy in that period of time. The taste of the granola bar did not appear to be affected by the coated crisp rice.
EXAMPLE VII.

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The following coated cereal samples were prepared by heating the rice, pouring melted fat into a pan until the rice is fully coated, adding the zinc Stewart and drying in a 300 F.
oven for seven minutes:

I
ZINC
CEREAL FAT STEWART
7. 500 9 102 Rice 25 9 17D Fat 20 g -(Derek Soy save) 8. 500 9 102 Rice 50 g 17D Fat 20 9 - (Durkee's Soy Base) 9. 500 9 102 Rice So 9 17D Fat 30 9 (Durkee's Soy Base) loo 500 9 102 Rice 50 9 Paramount* 20 g XX ~Durkeels Palm Base) ho 500 g 102 Rice 50 9 17D Eat 10 g 12. 500 9 108 Rice 25 g 17D Fat 20 9 13. 500 9 108 Rice 25 9 17D Fat 10 9 14. 108 Rice 25 9 17D Fat 30 g 15. 2~0 g Grain field 25 9 17D Fat 10 9 Wheat Flakes 16. 250 9 Natural Grain 75 9 17D Fat 15 9 Granola 17. 750 9 Natural Grain 75 9 17D Fat 30 g Granola In the following sample 35 grams of fat was first poured into the pan to coat the rice and then the zinc Stewart was added to the coated rice. The remainder of the fat was then added to form double fat coating on the rice.
18. 500 9 102 Rice 50 g Paramount 15 g XX (Durkee's Palm vase) In the following sample, the zinc Stewart was mixed with a shellac and then sprayed onto the fat coated rices 19. 500 9 102 Rice 50 g 17D Fat 10 9 In the following sample, the rice is coated with 25 grams of fat addition So the pan and the zinc Stewart is then added. The balance of the fat is mixed with the flavor and sprayed Unto the coated rice to form a double coated rice product having the zinc Stewart in 'eke first coating and the flavor in the second and outer coating:
I 500 g 102 Rice 50 9 17D Fat 20 9 *trade mark . ,.~'~ ., AL
One tablespoon OX each samples 2 through 20 coated as set forth above, is blended with four fluid ounces of vanilla ice Rome and placed in a freezer set at 20 Fox Mach ice cream cup is hermetically sealed before being placed in the freezer.
Control samples of four fluid ounces of vanilla ice cream with a tablespoon of crisp uncoated rice is likewise placed in a freezer in sealed containers A "taste test is conducted every forty-eight hours by taking a spoonful of each sample and comparing the texture of the coated cereal in each sample as compared to the uncoated control samples. In these tests, the uncoated control samples produces a soft, mushy cereal whereas each of the coated rice product samples produces a variety of firm and chewy textures comprising the cereal and the ice cream In each taste test, no evidence of a taste attributable to the coating is found.

Moisture absorption tests are performed on sample no. 7 the above coated samples and compared to a control uncoated rice product according to the procedure outlined in Example I. Sample 7 is found to absorb 25 ml of water, while samples 8 and 10 absorb 12.5 ml of water. The control uncoated rice product absorbs 50 ml of water, which shows in comparison to the uncoated samples, a high resistance to the absorption of moisture as the result of coating with zinc Stewart according to the subject invention The following examples, with duplicate ingredients and coating and prepared according the procedure utilized in preparing to example 4 of Example It is subjected Jo a variety of times and temperatures in the baking step as indicated.

Hydrogenated Zing Water Rice Fat Stewart Temp.(F.) Time Absorbed 21. 500 g 50 9 30 250 7 min. 31 ml 220 500 9 50 9 30 9 260 7 mint 30 ml 23. 500 9 50 9 30 9 265~ 7 min. 12 ml 24. 500 g 50 30 g 300 7 min. 7 ml It becomes apparent that heating at about 265 F. and above for the required period of time is necessary to achieve a substantially continuous film over the food product. The time required is that which is necessary to bring all components up to the required temperature. Thus, this time might vary with different ovens or different volumes being baked.

EXAMPLE VIII
As a further example, calcium Stewart was dusted onto raw macadamia nuts which were then heated at 360F for 8 minutes. Toasted macadamia nuts were likewise dusted and heated at 350F for 5 minutes. The coated nuts were placed with uncoated control nuts in a high humidity enclave at 75-80% RHO
After 48 hours, the coated product was firm and crunchy, but the uncoated product was soft and not crunchy. No off flavors or additional flavors were noted.

SAMPLE IX

Calcium Stewart was dusted onto toasted coconuts which had first been heated and mixed with melted Derek KCS fat. The dusted nuts were placed in an over at 350F for 7 minutes alongside control nuts. The coated nuts were crisp and raunchy in water, while the control nuts were soft and soggy. No difference was noted in flavor.

With the above examples, it should be noted that the Stewart may be applied in any number of ways such as being dusted onto fat coated rice as in Examples 1 through 6 and then heats at temperatures above 265 I or coated with a fat containing zinc Starr and then heated at temperatures above 265 F. as shown in Examples 7-20. In the alternative, should the product to be coated be capable of exuding oil on heating or by other means it may only be necessary to dust the heated product with the Stewart of choice Thus, it is important to note that the invention comprises the coating of a Stewart such as calcium Stewart, magnesium Stewart or zinc to the food product in a manner which obtains a substantially continuous film over the food product. By such a process, not only can grains be riven the crunchy character of nuts, but this crunchy character can be retained over a longer period of time and in the presence of moisture as well, In addition, by the method and product of the ubiquity invention food products containing a dual texture, such as liquid or semi-liquid products with crunchy nuggets contained therein, or ice cream with crunchy particles within are possible.

It should also be noted, as shown in Example XII, that the Stewart provides for a lighter sxtrudate, as well as apparently lubricating the extrusion process for a more even extrusion flow with less screw wrap EXAMPLE X

In the following example, crisp rice is coated with magnesium Stewart in the manner set forth in Example IX. The coated rice is mixed with caramel prepared according to any of several recipes known in the art. The addition ox the coated rice to the caramel provides a high bulk and a crunchy character with no off taste. When the caramel is mixed with uncoated rice, the mixture soon becomes soggy and loses its crunchy character entirely EXAMPLE XI

Haystacks were prepared according to the following recipe:

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Grays Ingredient granulated sugar I brown sugar 100 corn syrup condensed milk Paramount C crystals butter 1.5 salt Mix the above ingredients thoroughly and heat to 248F; add the following:
Invert sugar 100 Fondant 1.5ml butterscotch flavor crisp rice (coated with calcium Stewart as in Example IX) small pecan pieces Mix thoroughly while still hot and let cool. The haystack candy formed from the cooled mixture above were crunchy, firm end did not impart a gummy or off taste to the product More coated crisp rice could be added and the amount of pecan pieces further decreased, with only minimal effects on taste and texture. Thus with more inexpensive coated rice and less costly pecan pieces, better cost control can be achieved without sacrificing quality.

Each of the above Examples I through XI shows no evidence of extraneous tastes being adder to the product on coating by the composition and method of the subject invention.

The taste can be affected greatly by the quality, nature and amount of the fat or oil used to initially coat the product.
Thus, it is possible to achieve a different tease sensation by the selection of the fat or oil, as desired. Should no additional taste be desired then the oil or fat selected for use should be bland and substantially tasteless, as those used in the accompanying examples.

EXAMPLE Zoo Two pounds calcium Stewart are blended with 100 pounds flour. The flour is formed of 95 parts wheat flour, 5 parts sucrose The flour/stearate mixture is blended with water to yield a dough with a moisture content of 17%. The dough is heated in an extrude and forced through the extrude die orifice or opening where it is flash dried and toasted. An identical product was made without the addition of calcium Stewart. The product to which calcium Stewart was added had a less dense, i.e., more expanded product, experienced more uniform cutting at the deface, extruded easier with no screw wrap and provided a finished product which was water resistant. The control product, i.e., no Stewart, absorbed water quickly to become soggy and difficult Jo extrude in an efficient manner.

EXAMPLE XIII.

Two kg of fresh potato chips are placed in a pan of oil heated to 300 F. To the oil is added calcium Stewart at a 4 level. The chips ore removed, dried, and allowed to stand at 85F and 40% RHO After 24 hours, the product was still firm and crunchy, whereas the control (no struts added) was soft and soggy.

EXAMPLE XIV.

Two kg. of extruded rice and corn blend are prepared with two percent calcium Stewart as set forth in Example XII.
The extradite is placed in a heated enrobe and blended with 80 trams of heated fat. 80 grams of magnesium Stewart are dusted onto the fat coated extradite and then the entire coated extradite is heated to approximately 360F for one minute. The finished product having both internal and external struts was very hydrophobic, being so much so that it floated on water.

While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the islvention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE PROPERTY
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A solid food product having a substantially continuous moisture resistant coating consisting essentially of an alkaline metal salt of stearic acid, said alkaline metal salt of stearic acid being selected from the group consisting of zinc stearate, magnesium stearate, and calcium stearate, and said moisture resistant coating comprising from about 2% to about 8% by weight of the total food product weight, said food product having been heated to a temperature from about 265° F.
to about 350° F.

2. The food product of claim 1 wherein the food product has a second coating selected from the group consisting of partially hydrogenated fat and partially hydrogenated oil.

3. The food product of claim 1 wherein said alkaline metal salt of stearic acid is dispersed in a edible carrier means.

4. The food product of claim 2 wherein said coating provides no additional taste to said food product.

5. The food product of claim 1 wherein the food product is selected from the group consisting of crisped rice, cereal grain flakes, granola mix, potato chips, corn chips, and nuts.

6. The food product of claim 1 wherein said alkaline metal salt of stearic acid is internally distributed throughout said food product as well as in said coating, said coating and the internal alkaline metal salt of stearic acid together comprising from about 2% to about 8% by weight of the total food product weight.

7. A food product having a first and a second component, said first component having a soft moist texture, said second component being a solid food item having a crunchy texture and being immersed in said first component, said second component having a coating of about 2% to about 8% by weight of the food product and consisting essentially of a stearate selected from the group consisting of zinc stearate, magnesium stearate and calcium stearate, said second component having been heated to a temperature between about 265° F. and about 350° F., said coating providing resistance to moisture in said first component and thereby retaining a dual texture in said food product for a longer period of time.

8. The food product of claim 7 whereby said stearate forms a substantially continuous film over said second component.

9. The food product of claim 7 wherein said second component comprises said stearate dusted over said food item and heated, said food item having previously been coated with an oil.

10. The food product of claim 7 wherein said second component is selected from the group consisting of crisp rice, wheat flakes, granola mix, potato chips, corn chips, and nuts.

11. The food product of claim 7 wherein said first component is selected from the group consisting of baked goods, ice cream and confections.

12. A method for preparing a food product having crunchy characteristics and which is resistant to moisture comprising the steps of:

a. applying about 2% to about 8% by weight of a moisture resistance means to the food product, said moisture resistance means consisting essentially of a stearate selected from the group consisting of calcium stearate, zinc stearate and magnesium stearate to form a discontinuous film about said food product b. heating said food product to a temperature from 265°
F. to 350° F. and for a time sufficient to form a substantially continuous film about said food product for retaining said crunchy characteristics in the presence of moisture, without affecting taste.

13. The method of claim 12 wherein prior to applying said stearate to said food product, said stearate is first mixed with a carrier means.

14. The method of claim 12 wherein said stearate is dusted onto the food product previously coated with a material selected from the group consisting of partially hydrogenated fats and partially hydrogenated oils.

15. The method of claim 13 wherein said stearate and carrier means mixture is sprayed onto said food product to form said coating.

16. The method of claim 12 further including the step of adding said coated food product to a second food product of dissimilar textural properties to form a dual texture food which will retain said dual texture over a long period of time.

17. The method of claim 12 wherein said food product contains said stearate as an internal ingredient prior to application of said coating, and the total amount of said stearate is 2% to 8% by weight of said food product.

18. An extruded food product having a moisture resistant means distributed uniformly throughout, said moisture resistant means consisting essentially of an alkaline metal salt of stearic acid, said alkaline metal salt of stearic acid being selected from the group consisting of zinc stearate, magnesium stearate, and calcium stearate, and said moisture resistant means comprising from 2% to about 8% by weight of the total food product weight, said extruded food product having been extruded at temperatures from about 265° F. to about 350° F.

19. The food product of claim 18 wherein the food product has a substantially continuous coating selected from the group consisting of zinc stearate, magnesium stearate, and calcium stearate.

20. The food product of claim 19 wherein said coating comprises said stearate dispersed in an edible carrier means.

21. The food product of claim 19 wherein said coating provides no additional taste to said food product.

22. The food product of claim 19 wherein said coating and the internal alkaline metal salt of stearic acid together comprises from about 2% to about 8% by weight of the total food product weight.

23. The food product of claim 18 wherein said moisture resistant means comprises from about 3% to about 6% by weight of the total food product weight.

24. The food product of claim 18 wherein said food product has been extruded at temperatures above 265° F.

25. The food product of claim 18 wherein said food product has been extruded at temperatures between 300° F. and 325° F.