Note: Descriptions are shown in the official language in which they were submitted.
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COATED FOODSTUFFS AND METHOD FOR PREPARING
This application relates to food products in general
and more specifically, to a coated food product and a method for
preparing such a coated food product which will retain its
textural character in the presence of moisture
Food products which are normally crunchy in nature and
have a firm texture and chewy nature when fresh and recently
prepared, have a tendency to become soggy and suffer a loss of
texture through the passage of time and exposure to Moser
laden air. Good packaging techniques can generally extend the
shelf life of such products. However, once the package is opened
a food product with a chewy texture and crunchy characteristic
begin deteriorating immediately. Measures such as the addition
of amounts of sucrose and other sugar alcohols to a granola
mixture could, if mixed in the right proportions, retain the
chewy characteristics of a granola mix bar for some time.
However, such formulations are ineffective in the retention of
the crunchy characteristics of individual food particles in a
mixture of other foodstuffs having contrasting characteristics.
Thus, a food product with dual texture characteristics is not
possible by the teachings of the prior art.
In attempting to prolong the shelf life and original
character of various food products, many different coatings have
been attempted. Foods have been coated with oil, dough, sugar,
and fats, among other coatings. All of the above have been found
unsatisfactory for one reason or another but primarily because of
discontinuities in the film formed on the object being coated.
In general, these coatings are permeable to moisture
non hydrophobic and merely delay the change in textural
characteristics by only a short time at best.
'I
SUMMARY OF TEE INVENTION Al 16
According to a first product aspect of the invention
there is provided a solid food product having a substantially
continuous moisture resistant coating consisting essentially of
an alkaline metal salt of Starkey acid, the alkaline metal salt
of Starkey acid being selected from the group consisting of
zinc Stewart, magnesium Stewart, and calcium Stewart, and
the moisture resistant coating comprising from about 2% to
about I by weight of the total food product weight, the food
product having been heated to a temperature from about 265 F.
to about 350 F.
cording to a second product aspect of the invention
there is provided a food product having a first and a second
component, the first component having a soft moist texture, the
second component being a solid food item having a crunchy
texture and being immersed in the first component, the second
component having a coating of about 2% to about I by weight of
the food product and consisting essentially of a Stewart
selected from the group consisting of zinc Stewart, magnesium
Stewart and calcium Stewart, the second component having been
heated to a temperature between about 265 F. and about 350
F., the coating providing resistance to moisture in the first
component and thereby retaining a dual texture in the Good
product for a longer period of time.
According to a third product aspect of the invention
there is provided an extruded food product having a moisture
resistant means distributed uniformly throughout, the moisture
resistant means consisting essentially of an alkaline metal
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salt of Starkey acid, the alkaline metal salt of Starkey acid
being selected from the group consisting of zinc Stewart,
magnesium Stewart, and calcium Stewart, and the moisture
resistant means comprising from 2% to about 8% by weight of the
total food product weight, the extruded food product having
been extruded at temperatures from about 265 F. to about 350
F.
According to a process aspect of the invention there
is provided a method for preparing a food product having
crunchy characteristics and which is resistant to moisture
comprising the steps of: a) applying about I to about I by
weight of a moisture resistance means to the food product, the
moisture resistance means consisting essentially of a Stewart
selected from the group consisting of calcium Stewart, zinc
Stewart and magnesium Stewart to form a discontinuous film
about the food product b) heating the food product to a
temperature from 265 F. to 350 F. and for a time sufficient
to form a substantially continuous film about the food product
for retaining the crunchy characteristics in the presence of
moisture, without affecting taste.
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DETAILED DESCRIPTION OF THE INVENTION
The coating composition of the subject invention
comprises a metal salt of Starkey acid such as zinc Stewart,
calcium Stewart, or magnesium Stewart in a carrier of fat or
oil The Stewart used should be a uniform fine particle powder
of high purity and food grade quality. The carrier may be a
hydrogenated or partially hydrogenated fat or oil such as those
as will ye disclosed in the forthcoming examples. Where the
product itself can provide, or be the source of, the oil, as in
some nuts, then the addition of the fat or oil becomes
unnecessary and the Stewart need only be dusted on the product
prior to heating. In certain cases, the Stewart may simply be
dusted on per so, or dispersed in a suitable carrier and sprayed
on. The heating step found in each of the examples is important
for achieving a continuous or substantially continuous film over
the food product being coated. As a result, the temperature and
time of heating should be closely controlled in order to achieve
the necessary water insensitivity and repellent properties. The
method and coating composition of the subject invention will
become more evident from the following examples.
EXAMPLE It
In each of the experiments in the following table rice
is heated in a pan coating apparatus To the rice is added the
oil and the mixture is agitated. After the rice becomes fully
coated with the oil the zinc Stewart is dusts onto the coated
rice and then dried in an oven at 300 F. for seven minutes. A
simple taste test showed no evidence of off flavors or added
flavor.
Rice Hydrogenated Fat Zinc turret Water Absorbed
1. 5009 0 0 32 ml
5009 50g 109 18 ml
3. 5009 509 20g 14 ml
500g 509 30g 7 ml
5- 5009 509 0 28 ml
6. 5009 0 309 14 ml
The above samples were evaluated for water absorption
properties. The greater the amount of water absorbed the less
effective the coating properties seem to be. In this evaluation
10.8 grams of the coated rice is dispersed in 300 ml of water and
stirred for five minutes. The solids are removed and the water
volume noted. The difference noted in the water volume comprises
an indication of the relative amounts of water absorption by the
rice. Thus, samples 1 and 5 show the least degree of coating,
therefore, a maximum water gain by the rice.
EXAMPLE II
250g wheat flakes
25g hydrogenated palm oil
log zinc Stewart
The wheat flakes were coated with the above ingredients
using the method of Sample I. The coated product was evaluated
according to the method outlined in Example I. The control
product, i.e., the uncoated wheat flakes, absorbed 35 ml of water
in the evaluation method of Example I, while the test product,
i.e., the coated product, absorbed 22 ml of water showing a
relatively high degree of protection from moisture. No evidence
of off taste or added tastes were noted.
EXAMPLE III
7509 granola six
75g fat
309 zinc Stewart
The granola mix in this example was coated with zinc
Stewart in the same method as set forth in Example 1. The
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resulting coated product was insensitive to moisture. The taste
of the resulting product appear unaffected.
EXAMPLE IV.
.
Two grams of crisp rice coated as in Example I, sample
No. 2 are mixed into cupcake batter mix. Two grams of uncoated
crisp rice are also mixed into a cupcake batter mix for use as a
control. The product is baked and tested for textural
characteristics. The cupcakes containing the control uncoated
rice tastes very gummy whereas the cupcakes containing the coated
rice product is crunchy and firm, with no change in taste.
EXAMPLE V.
Ice cream mixes are blended with crisp rice, both
coated according to the subject invention and uncoated The ice
cream blend is immediately frozen. Twenty-four hours later the
ice cream blend containing the coated rice is firm and crunchy
whereas the control product having the uncoated crisp rice has 1
sty its textural properties being gummy and gel-like. The taste
of the ice cream having the coated rice is not different from
that of a fresh batch of uncoated crispy rice and ice cream.
EXAMPLE VI.
A granola bar mix is prepared according to the
following:
% Ingredients
5.5 crisp rice
8.0 chocolate chips
31.5 Syrup matrix
52.5 granola mix
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Syrup Matrix
%
18.44 corn syrup
5.0 sugar
0.4 salt
2.7 shortening
3.6 honey
1~5 water
The dry mix was heated to 100 F. and mixed with syrup matrix
which had been preheated to 170 F. The bars were formed as known
in the art and evaluated for taste and texture. The bars
containing coated rice at 5.5% level had a higher bulk density
than control product containing 9% crisp rice. In fact, the
granola bar mix prepared from the uncoated rice had one third
less volume than that prepared from the coated bar. A granola
bar mix having 9% uncoated rice is prepared according to the
above recipe and procedure to form a control. The granola bars
are formed cooled and allowed to age for twenty-four hours. The
granola bar containing the rice coated according to the subject
invention is firm and crunchy whereas the control product has
become gummy in that period of time. The taste of the granola
bar did not appear to be affected by the coated crisp rice.
EXAMPLE VII.
.
The following coated cereal samples were prepared by
heating the rice, pouring melted fat into a pan until the rice is
fully coated, adding the zinc Stewart and drying in a 300 F.
oven for seven minutes:
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ZINC
CEREAL FAT STEWART
7. 500 9 102 Rice 25 9 17D Fat 20 g
-(Derek Soy
save)
8. 500 9 102 Rice 50 g 17D Fat 20 9
- (Durkee's Soy
Base)
9. 500 9 102 Rice So 9 17D Fat 30 9
(Durkee's Soy
Base)
loo 500 9 102 Rice 50 9 Paramount* 20 g
XX ~Durkeels
Palm Base)
ho 500 g 102 Rice 50 9 17D Eat 10 g
12. 500 9 108 Rice 25 g 17D Fat 20 9
13. 500 9 108 Rice 25 9 17D Fat 10 9
14. 108 Rice 25 9 17D Fat 30 g
15. 2~0 g Grain field 25 9 17D Fat 10 9
Wheat Flakes
16. 250 9 Natural Grain 75 9 17D Fat 15 9
Granola
17. 750 9 Natural Grain 75 9 17D Fat 30 g
Granola
In the following sample 35 grams of fat was first
poured into the pan to coat the rice and then the zinc
Stewart was added to the coated rice. The remainder of the
fat was then added to form double fat coating on the rice.
18. 500 9 102 Rice 50 g Paramount 15 g
XX (Durkee's
Palm vase)
In the following sample, the zinc Stewart was mixed
with a shellac and then sprayed onto the fat coated rices
19. 500 9 102 Rice 50 g 17D Fat 10 9
In the following sample, the rice is coated with 25
grams of fat addition So the pan and the zinc Stewart is
then added. The balance of the fat is mixed with the flavor
and sprayed Unto the coated rice to form a double coated rice
product having the zinc Stewart in 'eke first coating and the
flavor in the second and outer coating:
I 500 g 102 Rice 50 9 17D Fat 20 9
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*trade mark
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AL
One tablespoon OX each samples 2 through 20 coated as
set forth above, is blended with four fluid ounces of vanilla ice
Rome and placed in a freezer set at 20 Fox Mach ice cream cup
is hermetically sealed before being placed in the freezer.
Control samples of four fluid ounces of vanilla ice cream with a
tablespoon of crisp uncoated rice is likewise placed in a freezer
in sealed containers A "taste test is conducted every forty-
eight hours by taking a spoonful of each sample and comparing the
texture of the coated cereal in each sample as compared to the
uncoated control samples. In these tests, the uncoated control
samples produces a soft, mushy cereal whereas each of the coated
rice product samples produces a variety of firm and chewy
textures comprising the cereal and the ice cream In each taste
test, no evidence of a taste attributable to the coating is
found.
Moisture absorption tests are performed on sample no. 7
the above coated samples and compared to a control uncoated rice
product according to the procedure outlined in Example I. Sample
7 is found to absorb 25 ml of water, while samples 8 and 10
absorb 12.5 ml of water. The control uncoated rice product
absorbs 50 ml of water, which shows in comparison to the uncoated
samples, a high resistance to the absorption of moisture as the
result of coating with zinc Stewart according to the subject
invention
The following examples, with duplicate ingredients and
coating and prepared according the procedure utilized in
preparing to example 4 of Example It is subjected Jo a variety of
times and temperatures in the baking step as indicated.
Hydrogenated Zing Water
Rice Fat Stewart Temp.(F.) Time Absorbed
21. 500 g 50 9 30 250 7 min. 31 ml
220 500 9 50 9 30 9 260 7 mint 30 ml
23. 500 9 50 9 30 9 265~ 7 min. 12 ml
24. 500 g 50 30 g 300 7 min. 7 ml
It becomes apparent that heating at about 265 F. and
above for the required period of time is necessary to achieve a
substantially continuous film over the food product. The time
required is that which is necessary to bring all components up to
the required temperature. Thus, this time might vary with
different ovens or different volumes being baked.
EXAMPLE VIII
As a further example, calcium Stewart was dusted onto
raw macadamia nuts which were then heated at 360F for 8
minutes. Toasted macadamia nuts were likewise dusted and heated
at 350F for 5 minutes. The coated nuts were placed with
uncoated control nuts in a high humidity enclave at 75-80% RHO
After 48 hours, the coated product was firm and crunchy, but the
uncoated product was soft and not crunchy. No off flavors or
additional flavors were noted.
SAMPLE IX
Calcium Stewart was dusted onto toasted coconuts which
had first been heated and mixed with melted Derek KCS fat. The
dusted nuts were placed in an over at 350F for 7 minutes
alongside control nuts. The coated nuts were crisp and raunchy
in water, while the control nuts were soft and soggy. No
difference was noted in flavor.
With the above examples, it should be noted that the
Stewart may be applied in any number of ways such as being
dusted onto fat coated rice as in Examples 1 through 6 and then
heats at temperatures above 265 I or coated with a fat
containing zinc Starr and then heated at temperatures above
265 F. as shown in Examples 7-20. In the alternative, should
the product to be coated be capable of exuding oil on heating or
by other means it may only be necessary to dust the heated
product with the Stewart of choice Thus, it is important to
note that the invention comprises the coating of a Stewart such
as calcium Stewart, magnesium Stewart or zinc to the food
product in a manner which obtains a substantially continuous film
over the food product. By such a process, not only can grains be
riven the crunchy character of nuts, but this crunchy character
can be retained over a longer period of time and in the presence
of moisture as well, In addition, by the method and product of
the ubiquity invention food products containing a dual texture,
such as liquid or semi-liquid products with crunchy nuggets
contained therein, or ice cream with crunchy particles within are
possible.
It should also be noted, as shown in Example XII, that
the Stewart provides for a lighter sxtrudate, as well as
apparently lubricating the extrusion process for a more even
extrusion flow with less screw wrap
EXAMPLE X
In the following example, crisp rice is coated with
magnesium Stewart in the manner set forth in Example IX. The
coated rice is mixed with caramel prepared according to any of
several recipes known in the art. The addition ox the coated
rice to the caramel provides a high bulk and a crunchy character
with no off taste. When the caramel is mixed with uncoated rice,
the mixture soon becomes soggy and loses its crunchy character
entirely
EXAMPLE XI
Haystacks were prepared according to the following
recipe:
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Grays Ingredient
granulated sugar
I brown sugar
100 corn syrup
condensed milk
Paramount C crystals
butter
1.5 salt
Mix the above ingredients thoroughly and heat to 248F; add the
following:
Invert sugar
100 Fondant
1.5ml butterscotch flavor
crisp rice (coated with calcium
Stewart as in Example IX)
small pecan pieces
Mix thoroughly while still hot and let cool. The haystack candy
formed from the cooled mixture above were crunchy, firm end did
not impart a gummy or off taste to the product More coated
crisp rice could be added and the amount of pecan pieces further
decreased, with only minimal effects on taste and texture. Thus
with more inexpensive coated rice and less costly pecan pieces,
better cost control can be achieved without sacrificing quality.
Each of the above Examples I through XI shows no
evidence of extraneous tastes being adder to the product on
coating by the composition and method of the subject invention.
The taste can be affected greatly by the quality, nature and
amount of the fat or oil used to initially coat the product.
Thus, it is possible to achieve a different tease sensation by the
selection of the fat or oil, as desired. Should no additional
taste be desired then the oil or fat selected for use should be
bland and substantially tasteless, as those used in the
accompanying examples.
EXAMPLE Zoo
Two pounds calcium Stewart are blended with 100 pounds
flour. The flour is formed of 95 parts wheat flour, 5 parts
sucrose The flour/stearate mixture is blended with water to
yield a dough with a moisture content of 17%. The dough is
heated in an extrude and forced through the extrude die orifice
or opening where it is flash dried and toasted. An identical
product was made without the addition of calcium Stewart. The
product to which calcium Stewart was added had a less dense,
i.e., more expanded product, experienced more uniform cutting at
the deface, extruded easier with no screw wrap and provided a
finished product which was water resistant. The control product,
i.e., no Stewart, absorbed water quickly to become soggy and
difficult Jo extrude in an efficient manner.
EXAMPLE XIII.
Two kg of fresh potato chips are placed in a pan of oil
heated to 300 F. To the oil is added calcium Stewart at a 4
level. The chips ore removed, dried, and allowed to stand at
85F and 40% RHO After 24 hours, the product was still firm and
crunchy, whereas the control (no struts added) was soft and
soggy.
EXAMPLE XIV.
Two kg. of extruded rice and corn blend are prepared
with two percent calcium Stewart as set forth in Example XII.
The extradite is placed in a heated enrobe and blended with 80
trams of heated fat. 80 grams of magnesium Stewart are dusted
onto the fat coated extradite and then the entire coated
extradite is heated to approximately 360F for one minute. The
finished product having both internal and external struts was
very hydrophobic, being so much so that it floated on water.
While the invention has been described with reference
to a preferred embodiment, it will be understood by those skilled
in the art that various changes may be made and equivalents may
be substituted for elements thereof without departing from the
scope of the invention. In addition, many modifications may be
made to adapt a particular situation or material to the teachings
of the islvention without departing from the essential scope
thereof. Therefore, it is intended that the invention not be
limited to the particular embodiment disclosed as the best mode
contemplated for carrying out this invention, but that the
invention will include all embodiments falling within the scope
of the appended claims.
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