Method of making a shelf stable edible snack having an outer...

Details Method of making a shelf stable edible snack having an outer... Method of making a shelf stable edible snack having an outer...

A - Human Necessities

21

D

A21D 13/08 (2006.01) A21D 13/00 (2006.01) A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23L 1/36 (2006.01)

Patent

CA 2495224

The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one outer dough layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); and (d) cooking to form the shelf stable edible snack, wherein the outer dough layer has a water activity of about 0.2 to about 0.8 at 25 ~C.

L'invention concerne un procédé pour préparer une collation comestible de longue conservation, ce procédé consistant à: (A) préparer une partie centrale comestible ayant une face extérieure et (B) appliquer au moins une couche de pâte qui recouvre sensiblement la face extérieure de la partie centrale comestible. Cette couche externe est appliquée selon un procédé comprenant les étapes suivantes : (a) appliquer un liquide de base sur la face extérieure de la partie centrale comestible et former ainsi un élément enrobé de liquide ; (b) appliquer une poudre sèche sur l'élément enrobé de liquide et créer ainsi une pièce comestible formée de couches; (c) et éventuellement, (i) sécher la partie centrale enrobée de liquide après l'opération (a), (ii) sécher la pièce comestible formée de couches après l'opération (b), ou bien (iii) sécher la partie centrale enrobée de liquide après l'opération (a) et sécher la pièce comestible formée de couches après l'opération (b) ; et enfin (d) cuire l'ensemble pour obtenir la collation comestible de longue conservation, la couche de pâte externe ayant une activité de l'eau d'environ 0.2 à 0.8 à 25 ·C.

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