Glazed baked snack food products and glaze for same

Patent metadata

Field	Value
Publication number	US-10368562-B2
Application number	US-201514684976-A
Country	US
Kind code	B2
Filing date	Apr 13, 2015
Priority date	Apr 13, 2015
Publication date	Aug 6, 2019
Grant date	Aug 6, 2019

Abstract

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. 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.

First claim

What is claimed is:

1. An aqueous sugar coating consisting of:
water;
salt;
about 1% to about 2% juice concentrate; and
at least 60% added sugar, wherein greater than 16.5% of the aqueous sugar coating is reducing sugars, wherein the sugar lacks cornstarch, wherein said aqueous sugar coating has at least 68° Brix and said aqueous sugar coating substantially lacks solids at room temperatures.

2. The aqueous sugar coating of claim 1 wherein the salt makes up 3% to about 4% of the aqueous sugar coating.

3. The aqueous sugar coating of claim 1 wherein the sugar makes up 60% to about 73% of the aqueous sugar coating.

4. The aqueous sugar coating of claim 1 remaining a stable liquid form at said room temperatures.

5. The aqueous sugar coating of claim 1 wherein the reducing sugars comprise glucose and fructose.

6. The aqueous sugar coating of claim 1 wherein the reducing sugar makes up greater than 18% of the aqueous sugar coating.

7. The aqueous sugar coating of claim 1 wherein the reducing sugars makes up greater than 20% of the aqueous sugar coating.

8. The aqueous sugar coating of claim 1 wherein the reducing sugars make up between 16.5% to 20% of the aqueous sugar coating.

Assignees

• Quaker Oats Co

Inventors

• Velez Argumedo Catalina Maria
• Fernandez Gomez Sofia Leticia
• De La Pena Lavalle Beatriz Elena

Classifications

• A21D13/28

  characterised by the coating composition · CPC title

• A23G3/343 Primary

  Products for covering, coating, finishing, decorating · CPC title

• A23P20/00

  Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs · CPC title

• A23G2200/06

  containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate · CPC title