Coated food product and method of producing the coated food product

Patent metadata

Field	Value
Publication number	US-10973233-B2
Application number	US-201716061961-A
Country	US
Kind code	B2
Filing date	Oct 5, 2017
Priority date	Oct 6, 2016
Publication date	Apr 13, 2021
Grant date	Apr 13, 2021

Abstract

A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit purée and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.

First claim

The invention claimed is:

1. A method of producing a coated food product, the method comprising:
combining a plurality of dry ingredients to form a dry mix;
combining the dry mix with water to form a dough;
forming a plurality of base pieces from the dough;
preparing a slurry by combining at least sucrose, fruit pure and an amount of calcium carbonate sufficient for the slurry to have a pH of approximately 6.0-7.0, wherein the fruit pure has a pH below approximately 4.0;
combining the slurry with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces, wherein the slurry has a pH of approximately 6.0-7.0 when combined with the plurality of base pieces; and
after preparing the slurry and before combining the slurry with the plurality of base pieces, storing or holding the slurry for at least 30 minutes.

2. The method of claim 1 , further comprising, after combining the sucrose, fruit purée and calcium carbonate, transferring the slurry to an enrober.

3. The method of claim 1 , wherein the slurry has a pH of 6.0-7.0 when combined with the plurality of base pieces.

4. The method of claim 1 , wherein the slurry includes approximately 1.0-1.5% calcium carbonate.

5. The method of claim 4 , wherein the dry mix includes approximately 0.1-2.0% calcium carbonate.

6. The method of claim 1 , wherein the slurry includes approximately 8-20% fruit purée.

7. The method of claim 6 , wherein the slurry includes approximately 70-80% sucrose.

8. The method of claim 7 , wherein the dry mix includes greater than approximately 80% oat flour.

Assignees

• Gen Mills Inc

Inventors

• Liu Xia
• Uy Carol
• Green Daniel R
• Novak Douglas J
• Godsey Gregory L

Classifications

• A23P20/10 Primary

  Coating with edible coatings, e.g. with oils or fats · CPC title

• A23L7/191

  After-treatment of puffed cereals, e.g. coating or salting · CPC title

• A23L7/122

  Coated, filled, multilayered or hollow ready-to-eat cereals · CPC title

• A23P30/20

  Extruding · CPC title

• A21D10/005 Primary

  Solid, dry or compact materials; Granules; Powders · CPC title