Glazed baked snack food products and glaze for same

Patent metadata

Field	Value
Publication number	US-10568340-B2
Application number	US-201916444392-A
Country	US
Kind code	B2
Filing date	Jun 18, 2019
Priority date	Apr 13, 2015
Publication date	Feb 25, 2020
Grant date	Feb 25, 2020

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. 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, salt, and a sugar, wherein the sugar lacks cornstarch; and
dissolving the aqueous sugar components to form an aqueous sugar coating substantially lacking solids, said aqueous sugar coating consisting of water, salt, at least 60% sugar, and about 1% to about 2% of a juice concentrate, wherein said aqueous sugar coating comprises at least 68° Brix and greater than about 16.5% reducing sugars, 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.

2. The method of claim 1 wherein the aqueous sugar components are combined in a heating apparatus and the dissolving step comprises heating.

3. The method of claim 2 wherein the aqueous sugar components are heated while mixing for less than about 30 minutes.

4. The method of claim 1 wherein the method comprises a step of mixing the aqueous sugar components at about 60 Hz.

5. The method of claim 1 wherein the dissolving step is completed before reaching a boiling point of the aqueous sugar coating.

6. The method of claim 1 wherein the dissolving step is performed at a temperature of between about 135° F. to about 145° F.

7. The method of claim 1 wherein the dissolving step is performed under vacuum at a pressure of about 3.5 psi.

8. The method of claim 1 wherein the method comprises a step of mixing the aqueous sugar components using an agitator in a figure 8-type blending action.

9. The method of claim 7 wherein the dissolving step comprises setting a vacuum to about 3.5 psi; heating the aqueous sugar components until reaching about 140° F.; and turning off the vacuum.

10. The method of claim 2 wherein the heating apparatus is a steam jacket kettle.

Assignees

• Quaker Oats Co

Inventors

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

Classifications

• 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

• A21D13/28

  characterised by the coating composition · 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