US20160295878A1 - Glazed Baked Snack Food Products and Glaze for Same - Google Patents
Glazed Baked Snack Food Products and Glaze for Same Download PDFInfo
- Publication number
- US20160295878A1 US20160295878A1 US14/804,902 US201514804902A US2016295878A1 US 20160295878 A1 US20160295878 A1 US 20160295878A1 US 201514804902 A US201514804902 A US 201514804902A US 2016295878 A1 US2016295878 A1 US 2016295878A1
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- United States
- Prior art keywords
- aqueous sugar
- sugar coating
- glaze
- sugar
- aqueous
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Links
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 235000011888 snacks Nutrition 0.000 title claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 58
- 239000007787 solid Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 238000009495 sugar coating Methods 0.000 claims description 53
- 235000021579 juice concentrates Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 238000009938 salting Methods 0.000 claims description 16
- 229920002261 Corn starch Polymers 0.000 claims description 14
- 239000008120 corn starch Substances 0.000 claims description 14
- 229940099112 cornstarch Drugs 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229920005862 polyol Polymers 0.000 claims description 7
- 150000003077 polyols Chemical class 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 238000010924 continuous production Methods 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 description 22
- 150000008163 sugars Chemical class 0.000 description 16
- 238000009472 formulation Methods 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 238000002156 mixing Methods 0.000 description 11
- 238000004090 dissolution Methods 0.000 description 8
- 238000004062 sedimentation Methods 0.000 description 7
- 240000001717 Vaccinium macrocarpon Species 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000004634 cranberry Nutrition 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 4
- 230000008025 crystallization Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000017803 cinnamon Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000013566 allergen Substances 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a glaze for commercial production of snack food products and the baked snack food products coated with the glaze.
- a top coating in the form of a glaze or glazing is typically applied to a surface of a food product to obtain an appealing shine.
- mass production of the glazed snack food product can prove difficult as there may be a tendency for crystallization or sedimentation to occur within the glazing, which can lead to clogging of equipment and production delays.
- the glaze should provide sufficient shine and gloss, while maintaining such visual appeal even after baking
- the glaze should be free of hydrocolloids and free of additives that contribute to precipitation of solids within the liquid form of the glaze.
- the glaze should also be low sugar and low salt while maintaining an appealing taste and texture.
- the glaze described herein meets these requirements as described herein.
- a liquid described herein may be used to form a coat on a surface of an uncooked dough, which is then baked, resulting in a smooth, shiny coat or glaze on the baked snack food.
- the coating composition or glaze is to be used on a surface of a unbaked dough piece, or one having a moisture content of between about 8% to about 20% by weight.
- the glaze is an aqueous sugar coating comprising at least about 60% sugar and a juice concentrate, the sugar lacking cornstarch, and the aqueous sugar coating comprising at least about 68° Brix and greater than about 16.5% reducing sugars.
- the aqueous sugar coating substantially lacks solids.
- the aqueous sugar coating further comprises a water activity of less than about 0.9 and a pH of between about 1.7 to about 3.3.
- the aqueous sugar coating comprises a pH of between about 2.0 and about 3.0.
- the aqueous sugar coating comprises a pH of between about 2.1 and about 2.4.
- the aqueous sugar coating comprises a viscosity ranging between about 170.0 to about 650 cP.
- the aqueous sugar coating comprises a viscosity ranging between about 170.0 to about 550 cP.
- the glaze remains a stable liquid that may either be immediately used to create shelf-stable, glazed snack food products with a moisture content between about 2% and about 10%, or stored at temperatures of less than about 60° F. for later usage within a recommended time of up to 72 hours.
- the glaze described herein is thus suitable for continuous application onto dough products for mass (i.e., commercial) production of baked snack food products.
- Resulting glazed snack food products comprises between about 10-20% fruits and/or grains.
- Resulting ready-to-eat, glazed baked snack food products comprise at least about 5% glazing by weight on the substrate or food base, which makes up the remaining weight.
- Final products comprise a moisture content of between about 2-10%, a pH of between about 5.0 to about 7.0, and a hardness factor of between about 3.5 and about 8.0 kg.
- final products comprise a pH of between about 5.5 to about 6.5.
- final products comprise a pH of between about 5.5 and about 5.8.
- the terms “glaze” or “glazing,” “aqueous sugar coating,” and “sugar coating” are synonymous and are used interchangeably to refer to a liquid sugar coating for application onto an uncooked dough piece, the aqueous sugar coating comprising reducing sugars glucose and fructose but excluding (i.e. free of) all of the following: cornstarch, egg, allergens, oils, and preservatives.
- the glaze or aqueous sugar coating substantially lacks solids, crystals, and sedimentation.
- the glaze, substantially excluding solids thus remains stable and in liquid form while lacking sugar crystallization during formation of the glaze or during application onto a dough during continuous processes, which can last for periods of up 12 hours at a rate of about 5 to 30 m/min.
- substantially absent solids the glaze remains in liquid form for continuous application onto dough products.
- the term “substantially lacking” refers to the complete or nearly complete lack of extent or degree of an action, characteristic, property, state, structure, item, or result.
- a liquid “substantially lacking” or “substantially free of” solids may still actually contain solids as long as there is no measure effect thereof (i.e., a minimal amount that does not affect its form as a liquid).
- the method comprises the steps of sequentially combining aqueous sugar components in the following order: water, a juice concentrate, a salting agent (such as salt), and then a sweetening component comprising sugar, the sugar lacking cornstarch; and dissolving the components to form an aqueous sugar coating that maintains its form as a stable liquid substantially lacking solids at room temperatures of between about 61-79° F. (about 16-26° C.).
- the maximum amount of solids or sedimentation in the glaze that will provide and allow for its continuous application is no more than about 0.1% solids or sedimentation.
- the aqueous sugar components are combined in a heating apparatus.
- the heating apparatus also comprises a mixing element.
- the aqueous sugar components are heated while mixing until all components are dissolved but before the boiling point is reached.
- additional components may also be added so long as the order recited above remains.
- Stable glaze may be applied onto a dough product at a rate of about 5 to 30 m/min, in a continuous process free of clogs or stoppage delays from the glaze.
- the aqueous sugar coating comprises at least 60% sugar and a juice concentrate, the sugar lacking cornstarch, and the aqueous sugar coating comprising at least about 68° Brix and greater than about 16.5% reducing sugars. Below or lower than about 16.5% reducing sugars, undesired crystallization occurs (i.e., the formation and the presence of solids), which will clog equipment and halt continuous processes, causing the methods described herein to fail.
- the glaze comprises greater than 18% reducing sugars. In one embodiment, the glaze comprises greater than 20% reducing sugars.
- Cornstarch should be absent from the aqueous sugar coating. This is because the presence of cornstarch will lead to dissolution problems, in which the amount of time to even attempt to dissolve the solids will be doubled. Not only will this lead to longer productions times, but also the presence of cornstarch will result in the presence of undesired solids within the glaze. During testing, cornstarch-containing formulations resulted in white patches that made the solution cloudy and lacking in clarity. The starch particles of cornstarch-containing formulations thus do not sufficiently dissolve to form an aqueous sugar coating substantially excluding solids as required for the methods and glaze described herein.
- the aqueous sugar coating comprises water, a juice concentrate, salting agent, and a sweetening component. In one embodiment, the aqueous sugar coating comprises between about 30% to about 32% water. In one embodiment, the aqueous sugar coating comprises between about 1% to about 2% juice concentrate. In one embodiment, the aqueous sugar coating comprises between about 2% to about 4% salting agent. In one embodiment, the aqueous sugar coating comprises between about 54% to about 73% sweetening component.
- the aqueous sugar coating comprises at least one of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salting agent, and about 54% to about 73% sweetening component. In one embodiment, the aqueous sugar coating comprises at least two of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salt, and about 54% to about 73% sweetening component. In one embodiment, the aqueous sugar coating comprises at least three of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salt, and about 54% to about 73% sweetening component.
- the sweetening component consists of sugar, the sugar lacking cornstarch.
- the sugar is a refined sugar in granulated form. Suitable sugars, for example, include reducing sugars including for example any coarse sugar or granulated sugar.
- the sugar comprises particle sizes ranging from a maximum 2% cumulative sum retained in a US sieve #2 and a maximum 10% passing in U.S. sieve #100.
- the aqueous sugar coating consists of water, juice concentrate, salt, and sugar. In one embodiment, the aqueous sugar coating consists of about 30-32% water, about 1-2% of a juice concentrate, about 3-4% salt, and about 54-73% sugar. In one embodiment, the aqueous sugar coating comprises by total weight: about 31% water, about 2% juice concentrate, about 3% salt, and about 64% fine granulated sugar. The theoretically calculated ° Brix of the initial formulation is about 67.83.
- the juice concentrate is a filtered juice derived from matured and clean fruits or vegetables. It is concentrated under low temperatures and vacuum, and the essence fraction is returned until concentrate comprise about 50% of solids.
- the juice concentrate is derived from cranberries ( Vaccinium macrocarpon ); however, any number of juice concentrates, or combination of same, or are possible. Suitable juice concentrates should comprise greater than 50% Brix, for a total solid content of 50%. In one embodiment, the juice concentrate comprises less than 3.0 pH. Cranberry juice concentrates and other suitable juice concentrates are easily obtainable by those skilled in the art from any number of sources. Table 1 contains a list of required ingredients, and example proportions, of a sample formulation of the liquid glaze described herein.
- the aqueous sugar coating comprises less than about 85% of a sweetening component, between about 2% and no more than 4% of a salting agent, and no more than about 10% water, the sweetening component comprising no more than about 20% sugar.
- the sweetening component also comprises a liquid polyol.
- the sweetening component consists of sugar and a liquid polyol.
- the sweetening component comprises between about 15% to about 25% sugar.
- the sweetening component comprises between about 75% to about 85% liquid polyol.
- the sweetening component comprises or consists of between about 15% to about 25% sugar and about 75% to about 85% liquid polyol.
- the aqueous sugar component comprises between about 7% to about 10% water.
- the salting agent comprises salt. In one embodiment, the salting agent consists of salt. In one embodiment, the salting agent comprises salt and a flavoring component. In one embodiment, the salting agent comprises 2% salt.
- a suitable apparatus in which the components may be heated to a stable liquid is, for example, a steam jacket kettle.
- a cooking kettle is prepared for the addition of the glaze components, in one embodiment, setting the vacuum to about 3.5 psi and the temperature to about 135° F. to about 145° F.
- components of the glaze must be added in the following order: water, then juice concentrate, then salt and then sweetening component or sugar.
- the glaze components are dissolved to form the glaze or aqueous sugar coating.
- the components after adding the components to an apparatus for their dissolution, the components are heating and simultaneously mixed to fully dissolve the glaze components and form a slurry. Mixing done constantly while heating is done in one embodiment until all components are completely dissolved, or until between about 68° Brix is achieved. Mixing of the components may be performed, in one embodiment, by an agitator, for which its configuration features a single anchor-type agitator frame with finger-type scrapers that carry processed material from the kettle wall into two large “V” shaped baffle plates, providing a figure 8-type blending action.
- the mixing comprises speeds at about 60 Hz for less than about half an hour, depending on the time to reach dissolution but before reaching the boiling point. In one embodiment, when the temperature of the slurry reaches about 140° F., the vacuum is turned off for improved dissolution without attaining burning notes (which typically occurs when reaching the boiling point). In one embodiment, mixing and heating are performed for less than about 13 minutes.
- test runs for the formulation of Table 1 required mixing at 60 Hz for about 12 minutes at temperatures of between about 135° F. to about 145° F. for total dissolution.
- the resulting glaze formulations comprised between 68-70° Brix, a pH of between 2.1 and 2.4, a water activity Aw of about 0.75, with a viscosity ranging between about 170-220 cP.
- Glaze formulations were either stable at 104° F. (40° C.) for 72 hours and free of sedimentation or crystallization, or stable at 42.8° F. (6° C.) for 24 hours and absent any solids.
- a stable liquid glaze or aqueous sugar coating should comprise greater than about 16.5% reducing sugars.
- the tested glaze was measured to comprise about 18.15% reducing sugars.
- the glaze comprises between about 16-20% reducing sugars.
- the glaze comprising between about 18-20% reducing sugars.
- Formed glaze may then be used immediately as an aqueous sugar coating for application onto a dough product followed by baking; or stored (preferably at temperatures below about 60° F. (about 15.6° C.).
- a solid or crystallized element is absent from the aqueous sugar coating, and therefore the production process will remain continuous and steady, free of clogging or equipment stoppage, allowing for a fully continuous, high speed method.
- a glaze formulation was made as described above containing 32 kilograms of refined sugar, 15.675 kilograms water, 0.825 kilograms cranberry juice concentrate, and 1.5 kilograms salt for a total of 50 kilograms.
- the components were mixed and heated to achieve a target of 68° Brix using a kettle set at 140° F. Brix was measured every four minutes until the total dissolution was obtained within about 12 minutes.
- the glaze obtained had a bright color free of sedimentation. Viscosity of the solution was measured to be 196.13 cP with 68.99° Brix and a pH of about 2.25. Using a stability test in which the glaze was stored within iron drums below 60° F. for 10 days, the glaze remained stable, lacking any sedimentation of sugars.
- Embodiments with lower salt and/or sugar may be made in the same way as described in Example 1, replacing part of the sugar with a sweetening agent and part of the salt with a salting agent, as described above.
- a vapour jacket kettle may also be used so long as a temperature of about 140° F. is achieved to form a stable glaze with reduced sugar.
- suitable doughs include laminated, rotary, coextruded, and short doughs.
- the dough used may be for the formation of rotary molded biscuits, as in the example provided below.
- Components of the dough are first mixed to form the dough, which may then be fed into a rotary molding machine to form and cut the dough into snack-sized pieces.
- Both wet and dry components may be used in forming a suitable dough.
- wet ingredients may include any of flavor, oil, emulsifiers, sugars, honey, cinnamon, soy, and butter.
- Dry ingredients such as oats, flours, fibers, calcium, sodium bicarbonate, and inclusions such as fruits, nuts, seeds, sugars, salts, quinoa, raisins, and cinnamon may also be added to form a biscuit dough.
- Water or flavored water may also be used to form the correct consistency or moisture content for uncooked base dough piece onto which the glazing may be added.
- Table 2 below provides suitable formulations of a dough. The example formulations should not deemed limiting unless otherwise specified in the claims.
- the formation of the dough can be performed by any means known in the art, including without limitation rotary molding equipment known in the art.
- processing conditions are described herein using commercial production methods.
- mixing of the wet and dry components for formation of the dough was performed by mixing all components at 40 rpm for about 8 minutes.
- the temperature of the dough during mixing was approximately 68° F. (20° C.) to 72° F. (about 22.2° C.).
- the formed dough was then formed at a velocity of about 1.6 m/min.
- the above components and conditions are provided by way of example.
- One skilled in the art having read this disclosure will be able to form any number of suitable doughs for the application of this glaze in a continuous process.
- the dough may be formed (i.e., cut, molded, or shaped) into desirable snack-sized pieces.
- the glaze may be applied onto the surface of the dough shapes by disc spraying, for example.
- the glazing application is performed in a continuous manner for high speed manufacturing of baked glazed snack food products. While the glaze will remain stable in liquid form at room temperatures, it may be desirable to apply the glaze at temperatures above room temperature, for example at temperatures of about 86° F. (30° C.) or within equipment that is temperature controlled above room temperature, to account for and avoid any negative effects caused by outdoor temperatures.
- the glazed dough products are baked. In one embodiment, baking of a glazed dough piece occurs within about 15 minutes and less than about 375° F.
- the heating during baking peaks in the middle of the baking process before decreasing back down by about 55° F. (about 12.8° C.).
- Baked glazed products are then stacked and packaged.
- the resulting glazed snack food products is both visually appealing (with a smooth, shiny coating or glaze) and tasty while lacking any and all of: non-natural additives, eggs, allergens, and oils.
- glaze having a measured viscosity of about 320 cP at room temperature of about 77° F. was added onto formed dough pieces by way of disc spraying.
- the glazed dough pieces then proceeded along to a multi-zone oven by way of a conveyor, where the uncooked pieces were baked for about 14 minutes within three zones.
- Zones 1 and 2 utilized conduction and convection heat while zone 3 used only convection heat. Heating within the zones of the oven increased and peaked within zone 2, with zone 1 heated to about 338° F. (170° C.), zone 2 at about 374° F. (190° C.), and zone 3 decreasing back down to 320° F. (160° C.).
- the final glazed baked food product comprises grain and is coated on at least one surface with a sugar coating comprising a juice concentrate and at least 60% sugar, which is free of cornstarch.
- the final glazed baked food product further comprises a moisture content of between about 2-10%. In one embodiment, the final glazed baked food product further comprises a moisture content of between about 2-3.5%.
- the baked food product comprises at least about 5% sugar coating (i.e., glaze) on a top surface. In one embodiment, the baked food product comprises about 5% sugar coating (i.e., glaze) on a surface.
- the glazed baked food product is ready-to-eat, with a smooth and shiny glazing.
- the glazed baked food product comprises a pH of between about 5 to about 7. In one embodiment, the glazed baked food product comprises a pH of between about 5.5 to about 6.5. In one embodiment, the glazed baked food product comprises a pH of between about 5.5 to about 5.8.
- the glazed baked food product comprises a hardness factor of between about 3.5 and about 8.0 kg. In one embodiment, the glazed baked food product comprises a hardness factor of between about 4 and about 7.5 kg. In one embodiment, the glazed baked food product comprises a hardness factor of between about 4.1 and about 7.3 kg.
Abstract
A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar, and less than 4% salt, is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of over 15% sugar. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
Description
- This application is a continuation-in-part of co-pending U.S. patent application Ser. No. 14/684,976, entitled “Glazed Baked Snack Food Products and Glaze for Same” filed on Apr. 13, 2015.
- 1. Technical Field
- The present invention relates to a glaze for commercial production of snack food products and the baked snack food products coated with the glaze.
- 2. Description of Related Art
- In the production of certain snack food products, it is desirable to achieve a glossy appearance while enhancing the flavor of the food product. A top coating in the form of a glaze or glazing is typically applied to a surface of a food product to obtain an appealing shine. When the glazing contains sugars, mass production of the glazed snack food product can prove difficult as there may be a tendency for crystallization or sedimentation to occur within the glazing, which can lead to clogging of equipment and production delays.
- There is a need for a glaze that can be coupled with various uncooked dough products to enhance the tastes thereof and create shelf-stable food products. The glaze should provide sufficient shine and gloss, while maintaining such visual appeal even after baking The glaze should be free of hydrocolloids and free of additives that contribute to precipitation of solids within the liquid form of the glaze. The glaze should also be low sugar and low salt while maintaining an appealing taste and texture. The glaze described herein meets these requirements as described herein.
- Below is a simplified summary of this disclosure meant to provide a basic understanding of some aspects of the invention. This is not an exhaustive overview and is not intended to identify key or critical elements of the invention or to delineate the scope of the invention. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description below.
- A liquid described herein may be used to form a coat on a surface of an uncooked dough, which is then baked, resulting in a smooth, shiny coat or glaze on the baked snack food. The coating composition or glaze is to be used on a surface of a unbaked dough piece, or one having a moisture content of between about 8% to about 20% by weight.
- Generally, the glaze is an aqueous sugar coating comprising at least about 60% sugar and a juice concentrate, the sugar lacking cornstarch, and the aqueous sugar coating comprising at least about 68° Brix and greater than about 16.5% reducing sugars. The aqueous sugar coating substantially lacks solids. The aqueous sugar coating further comprises a water activity of less than about 0.9 and a pH of between about 1.7 to about 3.3. In one embodiment, the aqueous sugar coating comprises a pH of between about 2.0 and about 3.0. In one embodiment, the aqueous sugar coating comprises a pH of between about 2.1 and about 2.4. In one embodiment, the aqueous sugar coating comprises a viscosity ranging between about 170.0 to about 650 cP. In one embodiment, the aqueous sugar coating comprises a viscosity ranging between about 170.0 to about 550 cP.
- Having the above attributes, the glaze remains a stable liquid that may either be immediately used to create shelf-stable, glazed snack food products with a moisture content between about 2% and about 10%, or stored at temperatures of less than about 60° F. for later usage within a recommended time of up to 72 hours.
- The glaze described herein is thus suitable for continuous application onto dough products for mass (i.e., commercial) production of baked snack food products. Resulting glazed snack food products comprises between about 10-20% fruits and/or grains. Resulting ready-to-eat, glazed baked snack food products comprise at least about 5% glazing by weight on the substrate or food base, which makes up the remaining weight. Final products comprise a moisture content of between about 2-10%, a pH of between about 5.0 to about 7.0, and a hardness factor of between about 3.5 and about 8.0 kg. In one embodiment, final products comprise a pH of between about 5.5 to about 6.5. In one embodiment, final products comprise a pH of between about 5.5 and about 5.8.
- Other aspects, embodiments and features of the invention will become apparent in the following written detailed description.
- As used herein, the terms “glaze” or “glazing,” “aqueous sugar coating,” and “sugar coating” are synonymous and are used interchangeably to refer to a liquid sugar coating for application onto an uncooked dough piece, the aqueous sugar coating comprising reducing sugars glucose and fructose but excluding (i.e. free of) all of the following: cornstarch, egg, allergens, oils, and preservatives. The glaze or aqueous sugar coating substantially lacks solids, crystals, and sedimentation. The glaze, substantially excluding solids, thus remains stable and in liquid form while lacking sugar crystallization during formation of the glaze or during application onto a dough during continuous processes, which can last for periods of up 12 hours at a rate of about 5 to 30 m/min. Thus, substantially absent solids, the glaze remains in liquid form for continuous application onto dough products.
- Unless otherwise specified, all percentages, parts and ratios as used herein refer to percentage, part, or ratio by weight of the total. Unless otherwise clear from the context, all numerical values provided herein are modified by the term “about.” The term “about” as used herein refers to the precise values as indicated as well as to values that are within statistical variations or measuring inaccuracies. “About” can be understood as within 0.5%, 0.1%, 0.05%, or 0.01% of the stated value. The terms “a,” “an,” and “the” also refer to “one or more” or “at least one” unless expressly specified otherwise. The term “salt” as employed in this disclosure refers principally to sodium chloride or common table salt.
- As used herein, the term “substantially lacking” refers to the complete or nearly complete lack of extent or degree of an action, characteristic, property, state, structure, item, or result. For example, the liquid or coating “substantially lacking solids” or means that the liquid or coating either completely lacks or so nearly completely lacks solids (i.e., as close to 0% solids as possible) that the effect would the same as if it completely lacked solids. In other words a liquid “substantially lacking” or “substantially free of” solids may still actually contain solids as long as there is no measure effect thereof (i.e., a minimal amount that does not affect its form as a liquid).
- An embodiment of a suitable glaze and a method for making the glaze will now be described. Generally, the method comprises the steps of sequentially combining aqueous sugar components in the following order: water, a juice concentrate, a salting agent (such as salt), and then a sweetening component comprising sugar, the sugar lacking cornstarch; and dissolving the components to form an aqueous sugar coating that maintains its form as a stable liquid substantially lacking solids at room temperatures of between about 61-79° F. (about 16-26° C.). In one embodiment, the maximum amount of solids or sedimentation in the glaze that will provide and allow for its continuous application is no more than about 0.1% solids or sedimentation.
- The aqueous sugar components are combined in a heating apparatus. In one embodiment, the heating apparatus also comprises a mixing element. In one embodiment, the aqueous sugar components are heated while mixing until all components are dissolved but before the boiling point is reached. In one embodiment, additional components may also be added so long as the order recited above remains. Stable glaze may be applied onto a dough product at a rate of about 5 to 30 m/min, in a continuous process free of clogs or stoppage delays from the glaze.
- In one embodiment, the aqueous sugar coating comprises at least 60% sugar and a juice concentrate, the sugar lacking cornstarch, and the aqueous sugar coating comprising at least about 68° Brix and greater than about 16.5% reducing sugars. Below or lower than about 16.5% reducing sugars, undesired crystallization occurs (i.e., the formation and the presence of solids), which will clog equipment and halt continuous processes, causing the methods described herein to fail. In one embodiment, the glaze comprises greater than 18% reducing sugars. In one embodiment, the glaze comprises greater than 20% reducing sugars.
- Cornstarch should be absent from the aqueous sugar coating. This is because the presence of cornstarch will lead to dissolution problems, in which the amount of time to even attempt to dissolve the solids will be doubled. Not only will this lead to longer productions times, but also the presence of cornstarch will result in the presence of undesired solids within the glaze. During testing, cornstarch-containing formulations resulted in white patches that made the solution cloudy and lacking in clarity. The starch particles of cornstarch-containing formulations thus do not sufficiently dissolve to form an aqueous sugar coating substantially excluding solids as required for the methods and glaze described herein.
- In one embodiment, the aqueous sugar coating comprises water, a juice concentrate, salting agent, and a sweetening component. In one embodiment, the aqueous sugar coating comprises between about 30% to about 32% water. In one embodiment, the aqueous sugar coating comprises between about 1% to about 2% juice concentrate. In one embodiment, the aqueous sugar coating comprises between about 2% to about 4% salting agent. In one embodiment, the aqueous sugar coating comprises between about 54% to about 73% sweetening component.
- In one embodiment, the aqueous sugar coating comprises at least one of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salting agent, and about 54% to about 73% sweetening component. In one embodiment, the aqueous sugar coating comprises at least two of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salt, and about 54% to about 73% sweetening component. In one embodiment, the aqueous sugar coating comprises at least three of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salt, and about 54% to about 73% sweetening component. In one embodiment, the sweetening component consists of sugar, the sugar lacking cornstarch. In one embodiment, the sugar is a refined sugar in granulated form. Suitable sugars, for example, include reducing sugars including for example any coarse sugar or granulated sugar. In one embodiment, the sugar comprises particle sizes ranging from a maximum 2% cumulative sum retained in a US sieve #2 and a maximum 10% passing in U.S. sieve #100.
- In one embodiment, the aqueous sugar coating consists of water, juice concentrate, salt, and sugar. In one embodiment, the aqueous sugar coating consists of about 30-32% water, about 1-2% of a juice concentrate, about 3-4% salt, and about 54-73% sugar. In one embodiment, the aqueous sugar coating comprises by total weight: about 31% water, about 2% juice concentrate, about 3% salt, and about 64% fine granulated sugar. The theoretically calculated ° Brix of the initial formulation is about 67.83.
- The juice concentrate is a filtered juice derived from matured and clean fruits or vegetables. It is concentrated under low temperatures and vacuum, and the essence fraction is returned until concentrate comprise about 50% of solids. In one embodiment, the juice concentrate is derived from cranberries (Vaccinium macrocarpon); however, any number of juice concentrates, or combination of same, or are possible. Suitable juice concentrates should comprise greater than 50% Brix, for a total solid content of 50%. In one embodiment, the juice concentrate comprises less than 3.0 pH. Cranberry juice concentrates and other suitable juice concentrates are easily obtainable by those skilled in the art from any number of sources. Table 1 contains a list of required ingredients, and example proportions, of a sample formulation of the liquid glaze described herein.
-
TABLE 1 Sample Formulation of Glaze Component Weight (lbs) Fine Granulated Sugar 300.03 Water 146.97 Cranberry Juice Concentrate 7.74 Salt 14.06 Total 468.80 - In some embodiments comprising reduced salt and/or sugar amounts, the aqueous sugar coating comprises less than about 85% of a sweetening component, between about 2% and no more than 4% of a salting agent, and no more than about 10% water, the sweetening component comprising no more than about 20% sugar. The sweetening component also comprises a liquid polyol. In one embodiment, the sweetening component consists of sugar and a liquid polyol. In one embodiment, the sweetening component comprises between about 15% to about 25% sugar. In one embodiment, the sweetening component comprises between about 75% to about 85% liquid polyol. In one embodiment, the sweetening component comprises or consists of between about 15% to about 25% sugar and about 75% to about 85% liquid polyol. In one embodiment, the aqueous sugar component comprises between about 7% to about 10% water. The salting agent comprises salt. In one embodiment, the salting agent consists of salt. In one embodiment, the salting agent comprises salt and a flavoring component. In one embodiment, the salting agent comprises 2% salt.
- After the components are selected and weighed, the components must then undergo dissolution. A suitable apparatus in which the components may be heated to a stable liquid is, for example, a steam jacket kettle. During pre-weighing of the components in preparing the glaze, a cooking kettle is prepared for the addition of the glaze components, in one embodiment, setting the vacuum to about 3.5 psi and the temperature to about 135° F. to about 145° F. To ensure sufficient and substantial dissolution, components of the glaze must be added in the following order: water, then juice concentrate, then salt and then sweetening component or sugar.
- After combining the glaze components, the glaze components are dissolved to form the glaze or aqueous sugar coating. In one embodiment, after adding the components to an apparatus for their dissolution, the components are heating and simultaneously mixed to fully dissolve the glaze components and form a slurry. Mixing done constantly while heating is done in one embodiment until all components are completely dissolved, or until between about 68° Brix is achieved. Mixing of the components may be performed, in one embodiment, by an agitator, for which its configuration features a single anchor-type agitator frame with finger-type scrapers that carry processed material from the kettle wall into two large “V” shaped baffle plates, providing a figure 8-type blending action. In one embodiment, the mixing comprises speeds at about 60 Hz for less than about half an hour, depending on the time to reach dissolution but before reaching the boiling point. In one embodiment, when the temperature of the slurry reaches about 140° F., the vacuum is turned off for improved dissolution without attaining burning notes (which typically occurs when reaching the boiling point). In one embodiment, mixing and heating are performed for less than about 13 minutes.
- By way of example, test runs for the formulation of Table 1 required mixing at 60 Hz for about 12 minutes at temperatures of between about 135° F. to about 145° F. for total dissolution. The resulting glaze formulations comprised between 68-70° Brix, a pH of between 2.1 and 2.4, a water activity Aw of about 0.75, with a viscosity ranging between about 170-220 cP. Glaze formulations were either stable at 104° F. (40° C.) for 72 hours and free of sedimentation or crystallization, or stable at 42.8° F. (6° C.) for 24 hours and absent any solids. A stable liquid glaze or aqueous sugar coating should comprise greater than about 16.5% reducing sugars. By way of example, the tested glaze was measured to comprise about 18.15% reducing sugars. In one embodiment, the glaze comprises between about 16-20% reducing sugars. In one embodiment, the glaze comprising between about 18-20% reducing sugars.
- Formed glaze may then be used immediately as an aqueous sugar coating for application onto a dough product followed by baking; or stored (preferably at temperatures below about 60° F. (about 15.6° C.). During application, as disclosed above, a solid or crystallized element is absent from the aqueous sugar coating, and therefore the production process will remain continuous and steady, free of clogging or equipment stoppage, allowing for a fully continuous, high speed method.
- The following example demonstrates the effectiveness of one embodiment of the instant invention and are for illustrative purposes only. Accordingly, the following example should not be deemed limiting unless otherwise specified in the claims.
- A glaze formulation was made as described above containing 32 kilograms of refined sugar, 15.675 kilograms water, 0.825 kilograms cranberry juice concentrate, and 1.5 kilograms salt for a total of 50 kilograms. The components were mixed and heated to achieve a target of 68° Brix using a kettle set at 140° F. Brix was measured every four minutes until the total dissolution was obtained within about 12 minutes. The glaze obtained had a bright color free of sedimentation. Viscosity of the solution was measured to be 196.13 cP with 68.99° Brix and a pH of about 2.25. Using a stability test in which the glaze was stored within iron drums below 60° F. for 10 days, the glaze remained stable, lacking any sedimentation of sugars.
- Embodiments with lower salt and/or sugar may be made in the same way as described in Example 1, replacing part of the sugar with a sweetening agent and part of the salt with a salting agent, as described above. A vapour jacket kettle may also be used so long as a temperature of about 140° F. is achieved to form a stable glaze with reduced sugar.
- Having formed a stable glaze, and after any desired optional storing steps, the glaze can then be used for application onto an uncooked dough product. By way of example, suitable doughs include laminated, rotary, coextruded, and short doughs. In one embodiment, the dough used may be for the formation of rotary molded biscuits, as in the example provided below. Components of the dough are first mixed to form the dough, which may then be fed into a rotary molding machine to form and cut the dough into snack-sized pieces. Both wet and dry components may be used in forming a suitable dough. By way of example, wet ingredients may include any of flavor, oil, emulsifiers, sugars, honey, cinnamon, soy, and butter. Dry ingredients such as oats, flours, fibers, calcium, sodium bicarbonate, and inclusions such as fruits, nuts, seeds, sugars, salts, quinoa, raisins, and cinnamon may also be added to form a biscuit dough. Water or flavored water may also be used to form the correct consistency or moisture content for uncooked base dough piece onto which the glazing may be added. Table 2 below provides suitable formulations of a dough. The example formulations should not deemed limiting unless otherwise specified in the claims.
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TABLE 2 Sample formulation of a dough. Dough component % by weight Brown sugar 11-11.3 Soy lecithin 0.4-0.5 Oil 7.0-7.4 Flavors (cinnamon, honey, butter, etc.) 2.5-4.0 salt 0.3-0.4 Water 7.0.-9.2 Flour (oat, whole wheat, etc.) 24.5-25.3 Oats 12.6-12.9 Grains and/or seeds 3.5-7 Fibers 6.3-6.6 Inclusions (fruits & nuts) 13.2-16.5 Leavening agents 0.6-0.7 - One skilled in the art armed with this disclosure will recognize that the formation of the dough can be performed by any means known in the art, including without limitation rotary molding equipment known in the art. By way of example, processing conditions are described herein using commercial production methods. During test runs, mixing of the wet and dry components for formation of the dough was performed by mixing all components at 40 rpm for about 8 minutes. The temperature of the dough during mixing was approximately 68° F. (20° C.) to 72° F. (about 22.2° C.). The formed dough was then formed at a velocity of about 1.6 m/min. The above components and conditions are provided by way of example. One skilled in the art having read this disclosure will be able to form any number of suitable doughs for the application of this glaze in a continuous process.
- After manufacturing a suitable dough, the dough may be formed (i.e., cut, molded, or shaped) into desirable snack-sized pieces. Once formed into desired shapes, the glaze may be applied onto the surface of the dough shapes by disc spraying, for example. In one embodiment, the glazing application is performed in a continuous manner for high speed manufacturing of baked glazed snack food products. While the glaze will remain stable in liquid form at room temperatures, it may be desirable to apply the glaze at temperatures above room temperature, for example at temperatures of about 86° F. (30° C.) or within equipment that is temperature controlled above room temperature, to account for and avoid any negative effects caused by outdoor temperatures. Following application, the glazed dough products are baked. In one embodiment, baking of a glazed dough piece occurs within about 15 minutes and less than about 375° F. (about 190.6° C.). In one embodiment, the heating during baking peaks in the middle of the baking process before decreasing back down by about 55° F. (about 12.8° C.). Baked glazed products are then stacked and packaged. The resulting glazed snack food products is both visually appealing (with a smooth, shiny coating or glaze) and tasty while lacking any and all of: non-natural additives, eggs, allergens, and oils.
- The following example demonstrates the effectiveness of one embodiment of the instant invention and are for illustrative purposes only. Accordingly, the following example should not be deemed limiting unless otherwise specified in the claims.
- During one test run, by way of example, glaze having a measured viscosity of about 320 cP at room temperature of about 77° F. was added onto formed dough pieces by way of disc spraying. The glazed dough pieces then proceeded along to a multi-zone oven by way of a conveyor, where the uncooked pieces were baked for about 14 minutes within three zones. Zones 1 and 2 utilized conduction and convection heat while zone 3 used only convection heat. Heating within the zones of the oven increased and peaked within zone 2, with zone 1 heated to about 338° F. (170° C.), zone 2 at about 374° F. (190° C.), and zone 3 decreasing back down to 320° F. (160° C.).
- The final glazed baked food product comprises grain and is coated on at least one surface with a sugar coating comprising a juice concentrate and at least 60% sugar, which is free of cornstarch. The final glazed baked food product further comprises a moisture content of between about 2-10%. In one embodiment, the final glazed baked food product further comprises a moisture content of between about 2-3.5%. In one embodiment, the baked food product comprises at least about 5% sugar coating (i.e., glaze) on a top surface. In one embodiment, the baked food product comprises about 5% sugar coating (i.e., glaze) on a surface. The glazed baked food product is ready-to-eat, with a smooth and shiny glazing.
- In one embodiment, the glazed baked food product comprises a pH of between about 5 to about 7. In one embodiment, the glazed baked food product comprises a pH of between about 5.5 to about 6.5. In one embodiment, the glazed baked food product comprises a pH of between about 5.5 to about 5.8.
- In one embodiment, the glazed baked food product comprises a hardness factor of between about 3.5 and about 8.0 kg. In one embodiment, the glazed baked food product comprises a hardness factor of between about 4 and about 7.5 kg. In one embodiment, the glazed baked food product comprises a hardness factor of between about 4.1 and about 7.3 kg.
- The invention illustratively disclosed herein suitably may be practiced in the absence of any element or limitation not specifically disclosed herein. The description of the present invention has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the invention in the form disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiment was chosen and described in order to best explain the principles of the invention, the practical application, and to enable others of ordinary skill in the art to understand the invention for various embodiments with various modifications as are suited to the particular use contemplated. It will be understood by one of ordinary skill in the art that numerous variations will be possible to the disclosed embodiments without going outside the scope of the invention as disclosed in the claims. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.
Claims (15)
1. An aqueous sugar coating comprising less than 40% of a sweetening component, less than 4% salting agent, and a juice concentrate, said sweetening component comprising sugar lacking cornstarch, wherein said aqueous sugar coating comprises at least 68° Brix, and said aqueous sugar coating substantially lacking solids at room temperatures of between about 61-79° F.
2. The aqueous sugar coating of claim 1 comprising no more than 2% salt.
3. The aqueous sugar coating of claim 1 comprising less than 20% sugar.
4. The aqueous sugar coating of claim 1 wherein the sweetening component comprises a liquid polyol.
5. The aqueous sugar coating of claim 4 wherein the sweetening agent consists of liquid polyol and sugar.
6. The aqueous sugar coating of claim 1 consisting of water, the juice concentrate, a salting agent, and the sweetening component, the salting agent comprising salt.
7. A method for making an aqueous sugar coating comprising the steps of:
sequentially combining aqueous sugar components in the following order: water, a juice concentrate, a salt component, and a sweetening component, wherein the sweetening component comprises sugar lacking cornstarch; and
dissolving the aqueous sugar components to form an aqueous sugar coating substantially lacking solids, said aqueous sugar coating comprising less than 20% sugar, less than 4% salting agent, and a juice concentrate, wherein said aqueous sugar coating comprises at least 68° Brix, and wherein said aqueous sugar coating maintains its form as a liquid substantially lacking solids, wherein said aqueous sugar coating maintains its form as a liquid substantially lacking solids at room temperatures.
8. The method of claim 7 wherein the aqueous sugar components are combined in a heating apparatus and the dissolving step comprises heating.
9. The method of claim 7 wherein the dissolving step is completed before reaching a boiling point of the aqueous sugar coating.
10. The method of claim 7 wherein the dissolving step is performed at a temperature of between about 135° F. to about 145° F.
11. The method of claim 7 wherein the dissolving step is performed under vacuum at a pressure of about 3.5 psi.
12. A glazed baked snack food product comprising grain, said baked food product coated on a surface with a sugar coating comprising less than 4% salting agent, less than about 20% sugar, said sugar lacking cornstarch, and a juice concentrate, wherein said glazed baked snack food product comprises a moisture content of between about 2% to about 10%.
13. The glazed baked snack food product of claim 12 comprising a moisture content of between about 2% to about 3.5%.
14. The glazed baked snack food product of claim 12 wherein the salting agent comprises salt.
15. The glazed baked snack food product of claim 12 wherein the sweetening component comprises a liquid polyol.
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BR112017021625A BR112017021625A2 (en) | 2015-04-13 | 2016-04-13 | coated baked fast snack food products and coating thereon |
MX2017013165A MX2017013165A (en) | 2015-04-13 | 2016-04-13 | Glazed baked snack food products and glaze for same. |
AU2016250091A AU2016250091B2 (en) | 2015-04-13 | 2016-04-13 | Glazed baked snack food products and glaze for same |
CN201680028561.XA CN107613781A (en) | 2015-04-13 | 2016-04-13 | Leisure food product and the hanging material for hanging baking leisure food product are toasted in hanging |
PCT/US2016/027343 WO2016168338A1 (en) | 2015-04-13 | 2016-04-13 | Glazed baked snack food products and glaze for same |
CA2982240A CA2982240A1 (en) | 2015-04-13 | 2016-04-13 | Glazed baked snack food products and glaze for same |
US15/818,326 US10433568B2 (en) | 2015-04-13 | 2017-11-20 | Method of making glazed baked snack food products and glaze for same |
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US20130040018A1 (en) * | 2010-05-03 | 2013-02-14 | Cargill, Incorporated | Reduced calorie and sugar-free coating for food products comprising erythritol and a bulking agent |
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US2868647A (en) * | 1953-09-24 | 1959-01-13 | Gen Foods Corp | Process of producing a candy coated cereal |
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DE102007008056A1 (en) * | 2007-02-15 | 2008-08-21 | Mabea International Transport Expressservice Thelen Gmbh | Process for the production of substitute sugar syrups |
JP5273859B2 (en) * | 2009-02-05 | 2013-08-28 | 松谷化学工業株式会社 | Bakery food coating and bakery food using the same |
US8697159B2 (en) * | 2010-01-25 | 2014-04-15 | General Mills, Inc. | Coated food product and method of preparation |
GB201303698D0 (en) * | 2012-10-26 | 2013-04-17 | Tate & Lyle Ingredients | Sweetener syrups |
-
2015
- 2015-07-21 US US14/804,902 patent/US20160295878A1/en not_active Abandoned
-
2016
- 2016-04-13 MX MX2017013165A patent/MX2017013165A/en unknown
- 2016-04-13 CA CA2982240A patent/CA2982240A1/en not_active Abandoned
- 2016-04-13 WO PCT/US2016/027343 patent/WO2016168338A1/en active Application Filing
- 2016-04-13 BR BR112017021625A patent/BR112017021625A2/en not_active Application Discontinuation
- 2016-04-13 AU AU2016250091A patent/AU2016250091B2/en not_active Ceased
- 2016-04-13 EP EP16780657.9A patent/EP3282859A4/en not_active Withdrawn
- 2016-04-13 CN CN201680028561.XA patent/CN107613781A/en active Pending
-
2017
- 2017-11-20 US US15/818,326 patent/US10433568B2/en active Active
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US4645674A (en) * | 1984-07-06 | 1987-02-24 | Entemann's Inc. | Glaze composition for bakery products |
US5194278A (en) * | 1991-10-25 | 1993-03-16 | Nabisco, Inc. | Fruit-flavored, roasted nuts |
US20130040018A1 (en) * | 2010-05-03 | 2013-02-14 | Cargill, Incorporated | Reduced calorie and sugar-free coating for food products comprising erythritol and a bulking agent |
Also Published As
Publication number | Publication date |
---|---|
MX2017013165A (en) | 2018-01-16 |
US10433568B2 (en) | 2019-10-08 |
CA2982240A1 (en) | 2016-10-20 |
EP3282859A1 (en) | 2018-02-21 |
AU2016250091B2 (en) | 2019-11-21 |
EP3282859A4 (en) | 2018-11-14 |
WO2016168338A1 (en) | 2016-10-20 |
US20180070607A1 (en) | 2018-03-15 |
BR112017021625A2 (en) | 2018-07-03 |
AU2016250091A1 (en) | 2017-11-02 |
CN107613781A (en) | 2018-01-19 |
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AS | Assignment |
Owner name: THE QUAKER OATS COMPANY, ILLINOIS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:VELEZ ARGUMEDO, CATALINA MARIA;REEL/FRAME:036206/0376 Effective date: 20150728 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |