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Glazed Baked Snack Food Products and Glaze for Same

Inactive Publication Date: 2016-10-13
THE QUAKER OATS CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent describes a special water-based sugar coating that can be applied to dough products to create shelf-stable, glazed snack food products. The coating is made up of at least 60% sugar and a nutrient-rich concentrate. It is a stable liquid that can be used immediately or stored for later use. The final product has a moisture content of between 2-10%, a pH of 5.0-7.0, and a hardness factor of 3.5-8.6 kg. The special glaize can be used in large-scale production of baked snack food products, with fruits and grains being common ingredients.

Problems solved by technology

When the glazing contains sugars, mass production of the glazed snack food product can prove difficult as there may be a tendency for crystallization or sedimentation to occur within the glazing, which can lead to clogging of equipment and production delays.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example glaze

[0030]A glaze formulation was made as described above containing 32 kilograms of refined sugar, 15.675 kilograms water, 0.825 kilograms cranberry juice concentrate, and 1.5 kilograms salt for a total of 50 kilograms. The components were mixed and heated to achieve a target of 68° Brix using a kettle set at 140° F. Brix was measured every four minutes until the total dissolution was obtained within about 12 minutes. The glaze obtained had a bright color free of sedimentation. Viscosity of the solution was measured to be 196.13 cP with 68.99° Brix and a pH of about 2.25. Using a stability test in which the glaze was stored within iron drums below 60° F. for 10 days, the glaze remained stable, lacking any sedimentation of sugars.

[0031]Embodiments with lower salt and / or sugar may be made in the same way as described in Example 1, replacing part of the sugar with a sweetening agent and part of the salt with a salting agent, as described above. A vapour jacket kettle may also be used so l...

example application

AND BAKING

[0036]During one test run, by way of example, glaze having a measured viscosity of about 320 cP at room temperature of about 77° F. was added onto formed dough pieces by way of disc spraying. The glazed dough pieces then proceeded along to a multi-zone oven by way of a conveyor, where the uncooked pieces were baked for about 14 minutes within three zones. Zones 1 and 2 utilized conduction and convection heat while zone 3 used only convection heat. Heating within the zones of the oven increased and peaked within zone 2, with zone 1 heated to about 338° F. (170° C.), zone 2 at about 374° F. (190° C.), and zone 3 decreasing back down to 320° F. (160° C.).

[0037]The final glazed baked food product comprises grain and is coated on at least one surface with a sugar coating comprising a juice concentrate and at least 60% sugar, which is free of cornstarch. The final glazed baked food product further comprises a moisture content of between about 2-10%. In one embodiment, the final ...

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PUM

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Abstract

A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar, and less than 4% salt, is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of over 15% sugar. 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.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]This application is a continuation-in-part of co-pending U.S. patent application Ser. No. 14 / 684,976, entitled “Glazed Baked Snack Food Products and Glaze for Same” filed on Apr. 13, 2015.BACKGROUND OF THE INVENTION[0002]1. Technical Field[0003]The present invention relates to a glaze for commercial production of snack food products and the baked snack food products coated with the glaze.[0004]2. Description of Related Art[0005]In the production of certain snack food products, it is desirable to achieve a glossy appearance while enhancing the flavor of the food product. A top coating in the form of a glaze or glazing is typically applied to a surface of a food product to obtain an appealing shine. When the glazing contains sugars, mass production of the glazed snack food product can prove difficult as there may be a tendency for crystallization or sedimentation to occur within the glazing, which can lead to clogging of equipment and produc...

Claims

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Application Information

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IPC IPC(8): A23G3/34A23G3/42A23G3/48
CPCA23G3/343A23V2002/00A23G3/42A23G3/48A23G3/54A21D13/28A21D13/22A23G2200/06
Inventor VELEZ ARGUMEDO, CATALINA MARIA
Owner THE QUAKER OATS CO
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