Food product and coating

Patent metadata

Field	Value
Publication number	US-11478002-B2
Application number	US-202016901442-A
Country	US
Kind code	B2
Filing date	Jun 15, 2020
Priority date	Feb 17, 2012
Publication date	Oct 25, 2022
Grant date	Oct 25, 2022

Abstract

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

First claim

The invention claimed is:

1. A popped popcorn product having a low-sweetness perception, the popped popcorn product comprising:
popped popcorn; and
a coating, wherein the coating includes:
maltodextrin from about 35% to about 50% by total weight of the coating,
sugar alcohol from about 10% to about 30% by total weight of the coating,
a sweetness inhibitor from about 0.1% to about 5.0% by total weight of the coating,

wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid, and
wherein the coating has a dextrose equivalent that is less than about 30 and a sweetness value for a 10% concentration of the coating is about half as sweet as a 5% concentration of sucrose.

2. The popped popcorn product of claim 1 , wherein the sugar alcohol includes isomalt.

3. The popped popcorn product of claim 1 , wherein the sugar alcohol includes at least one member of a group consisting of: lactitol, hydrogenated starch hydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, and xylitol.

4. The popped popcorn product of claim 1 , wherein the coating further comprises an oil.

5. The popped popcorn product of claim 1 , wherein the coating further comprises a saccharide.

6. The popped popcorn product of claim 5 , wherein the saccharide includes dextrose.

7. The popped popcorn product of claim 1 , wherein the coating further comprises lecithin.

8. A coating, the coating having a low-sweetness perception and comprising:
maltodextrin from about 35% to about 50% by total weight of the coating;
sugar alcohol from about 10% to about 30% by total weight of the coating;
a sweetness inhibitor from about 0.1% to about 5% by total weight of the coating, wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid; and
wherein the coating has a dextrose equivalent that is less than about 30 and a sweetness value for a 10% concentration of the coating is about half as sweet as a 5% concentration of sucrose.

9. The coating of claim 8 , further comprising oil.

10. The coating of claim 8 , further comprising a saccharide.

11. The coating of claim 10 , wherein the saccharide includes dextrose.

12. The coating of claim 8 , further comprising lecithin.

13. The coating of claim 12 , wherein the lecithin includes a deflavored lecithin.

14. A process for making a coated food product with a low-sweetness perception, the process comprising:
heating a coating composition to form a glaze state of the composition, wherein the glaze state of the composition comprises:
maltodextrin from about 35% to about 50% by total weight of the glaze state of the composition,
sugar alcohol from about 10% to about 30% by total weight of the glaze state of the composition, and
a sweetness inhibitor from about 0.1% to about 5.0% by total weight of the glaze state of the composition, wherein the sweetness inhibitor includes at least one member of a group consisting of: a carboxylic acid and a gymnemic acid,
wherein the glaze state of the composition has a viscosity that is less than about 50,000 centipoises at temperatures less than about 325° F. and a sweetness value for a 10% concentration of the coating composition is about half as sweet as a 5% concentration of sucrose;

applying the glaze state of the composition to the surface of food to form the coated food product; and
cooling the coated food product to facilitate a glass state of the coating composition.

15. The process of claim 14 , further comprising applying a non-stick ingredient while the glaze state of the composition is being applied to the surface of the food.

16. The process of claim 15 , wherein the non-stick ingredient includes lecithin.

17. The Process process of claim 14 , wherein the process includes a screw-type conveyance mixer.

18. The process of claim 14 , wherein the sugar alcohol is isomalt.

19. The process of claim 14 , wherein the sugar alcohol is at least one member of a group consisting: lactitol, hydrogenated starch hydrolysates, mannitol, glycerol, sorbitol, arabitol, erythritol, maltitol, and xylitol.

20. The process of claim 14 , wherein the composition includes saccharide.

Assignees

• Conagra Foods Rdm Inc

Inventors

• Jensen Michael
• Bermudez Lopez Jenny V
• Fletter Kirsten
• Mathews Jacqueline
• Johnson Clinton L

Classifications

• A23L7/191 Primary

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