Food product and coating

Patent metadata

Field	Value
Publication number	US-12357007-B2
Application number	US-202318539893-A
Country	US
Kind code	B2
Filing date	Dec 14, 2023
Priority date	Feb 17, 2012
Publication date	Jul 15, 2025
Grant date	Jul 15, 2025

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 process for making a coating for a food product, the process comprising:
heating oil to a temperature from about 190° F. to about 220° F., wherein the oil is from about 5% to about 20% by total weight of the coating;
combining lecithin with the oil to form an oil and lecithin mixture, wherein the lecithin is about 0.10% to about 1.00% by total weight of the coating;
emulsifying the oil and lecithin mixture with water to form an emulsion, wherein the water is about 25.0% to about 45.0% by total weight of the coating;
adding dry ingredients to the emulsion, wherein the dry ingredients include:
maltodextrin from about 20.0% to about 40.0% by total weight of the coating,
sugar alcohol from about 5.0% to about 25.0% by total weight of the coating, and
saccharide from about 2.0% to about 15.0% by total weight of the coating;

mixing the emulsion and dry ingredients to form a coating mixture at a temperature from about 70° F. to about 200° F.; and
cooking the coating mixture at a temperature from about 190° F. to about 212° F. until the coating mixture reaches a solids content from about 70% to 80% to form the coating.

2. The process of claim 1 , further comprising storing the coating prior to any application to a food product.

3. The process of claim 2 , further comprising evaporating the coating after storing, wherein evaporating includes flashing off water at temperature from about 270° F. to about 310° F. to form a coating in a glaze state.

4. The process of claim 1 , further comprising evaporating the coating prior to any application to a food product, wherein evaporating includes flashing off water at temperature from about 270° F. to about 310° F. to form a coating in a glaze state.

5. The process of claim 4 , wherein the glaze state has a viscosity profile of:
about 1 to about 20 centipoises at a temperature of about 200° F.,
about 150 to about 250 centipoises at a temperature of about 250° F.,
about 400 to about 700 centipoises at a temperature of about 275° F., and
about 1000 to about 3000 centipoises at a temperature of about 300° F.

6. The process of claim 4 , wherein the glaze state has a solids content from about 95% to about 99%.

7. The process of claim 4 , wherein the glaze state has a glass transition temperature from about 145° F. to about 155° F.

8. The process of claim 4 , wherein the glaze state has a dextrose equivalent of less than about 30.

9. The process of claim 1 , wherein the dry ingredients include a sweetness inhibitor from about 0.1% to about 5.0% by total weight of the coating.

10. The process of claim 9 , wherein the sweetness inhibitor includes at least one member of a group consisting of: carboxylic acid and a gymnemic acid.

11. The process of claim 1 , wherein the oil is from about 10% to about 14% by total weight of the coating.

12. The process of claim 1 , wherein the oil includes at least one member of a group consisting of: coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, safflower oil, sesame oil, soybean oil, and sunflower oil.

13. The process of claim 1 , wherein the lecithin is from about 0.25% to about 0.35% by total weight of the coating.

14. The process of claim 1 , wherein the lecithin includes a deflavored lecithin.

15. The process of claim 1 , wherein the water is from about 30.0% to about 35.0% by total weight of the coating.

16. The process of claim 1 , wherein the maltodextrin is from about 25% to about 35% by total weight of the coating.

17. The process of claim 1 , wherein the sugar alcohol is from about 12.0% to about 16.0% by total weight of the coating.

18. The process of claim 1 , 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.

19. The process of claim 1 , wherein the saccharide is from about 10.0% to 13.0% by total weight of the coating.

20. The process of claim 1 , wherein the saccharide includes at least one member of a group comprising: fructose, galactose, xylose, ribose, lactose, maltose and dextrose.

Assignees

• Conagra Foods Rdm Inc

Inventors

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

Classifications

• A23L7/191 Primary

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