Method for producing a crunchy food product

Details Method for producing a crunchy food product Method for producing a crunchy food product

A - Human Necessities

23

P

A23P 1/08 (2006.01) A23G 3/48 (2006.01) A23G 3/54 (2006.01) A23L 1/076 (2006.01) A23L 1/09 (2006.01) A23L 1/10 (2006.01) A23L 1/212 (2006.01) A23L 1/236 (2006.01) A23L 1/237 (2006.01) A23L 1/36 (2006.01)

Patent

CA 2715650

A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhe-sion and texture whereby a softer product is produced which does not yield a hard, glassy texture.

L'invention porte sur un procédé de fabrication d'un aliment utilisé dans l'emmoulage pour procurer des avantages nutritionnels améliorés et pour dissocier adhésion et texture, et sur le produit résultant. Tout d'abord plusieurs parties centrales sont obtenues et introduites dans un mélangeur. Puis une bouillie primaire est ajoutée suivie par un mélange sec qui adhère auxdites parties centrales. Ensuite, une bouillie secondaire est préparée qui fournit le caractère adhésif requis pour faire adhérer des inclusions à la partie centrale. L'utilisation d'une bouillie secondaire permet la dissociation de l'adhésion et de la texture, ce par quoi un produit plus léger est obtenu qui ne présente pas de texture vitreuse, dure.

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