Snack having a soft edible layer and method of making

Details Snack having a soft edible layer and method of making Snack having a soft edible layer and method of making

A - Human Necessities

23

L

A23L 1/36 (2006.01) A21D 13/08 (2006.01) A23G 3/00 (2006.01) A23G 3/34 (2006.01) A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23L 1/212 (2006.01)

Patent

CA 2495239

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 soft edible 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); wherein the soft edible layer has a water activity of about 0.2 to about 0.8 at 25 ~C.

L'invention concerne un procédé d'élaboration de collation à stockage stable, selon les étapes suivantes: (A) fourniture de noyau comestible à surface externe; et (B) application d'au moins une couche comestible molle recouvrant sensiblement la surface externe du noyau; la technique d'application se décompose comme suit: (a) application d'un liquide de base sur la surface externe du noyau, pour former un constituant à revêtement liquide; (b) application d'une poudre sèche sur ledit constituant, pour former un constituant comestible en couche; et (c) éventuellement, (i) séchage du noyau à revêtement liquide après l'étape (a), (ii) séchage du constituant comestible en couche après l'étape (b), ou (iii) séchage du noyau à revêtement liquide après l'étape (a) et séchage du constituant comestible en couche après l'étape (b); sachant que la couche comestible molle présente une activité de l'eau d'environ 0,2 à environ 0,8 à 25 ·C.

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