A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23L 1/212 (2006.01) A23L 1/217 (2006.01)
Patent
CA 2451666
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. Once sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.
L'invention porte sur des compositions de type enrobage et sur leurs procédés d'utilisation dans la fabrication de nouvelles formes d'aliments de type chips et autres casse-croûte frits ou cuits au four et/ou des aliments de commodité tels que des pâtisseries sucrées qui ont un enrobage externe et/ou comprennent directement les compositions dans leur pâte. Les compositions augmentent considérablement l'effet craquant et la résistance à la traction de l'aliment après cuisson et modifient ainsi les qualités organoleptiques et de stockage des aliments de façon à obtenir une nouvelle forme de produit support. Sur les pâtisseries sucrées, l'enrobage forme une barrière à couche stabilisante pour les nappages sucrés, ce qui empêche les aliments de devenir collants, humides ou mouillés et confèrent en plus un effet craquant à la surface et réduisent simultanément la perte d'humidité de la pâte cuite, ce qui retarde considérablement leur rassissement. Ces enrobages permettent de mieux appliquer les agents de sapidité et les colorants sur les produits alimentaires.
Roskam Robert O.
Stevens Cheree L.
Stevens John F.
Tinsley Joel R.
Advanced Food Technologies Inc.
Borden Ladner Gervais Llp
LandOfFree
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