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Cooked caramel compositions and related food products

A composition and caramel technology, which can be used in confectionery, baked goods, confectionary industry, etc., and can solve problems such as uneven and uneven caramel coating

Inactive Publication Date: 2018-04-17
GENERAL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These coating techniques are useful but not ideal as they are known to produce a often non-uniform, non-uniform caramel coating on the surface of the food piece

Method used

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  • Cooked caramel compositions and related food products
  • Cooked caramel compositions and related food products
  • Cooked caramel compositions and related food products

Examples

Experimental program
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Embodiment Construction

[0029] As used in the following description, the term "caramel", as in caramel coating, caramel syrup, etc., shall be given a meaning consistent with the meaning given and understood to convey by the term in the food and confectionery arts.

[0030] Consistent with its understood meaning, the term "caramel" refers to a brown sweet caramel having a distinctive brown coloration, usually thick, often viscous, sometimes crumbly, chewy texture, and a characteristic caramel flavor and aroma. Taste edible sweets. To obtain the characteristic color, flavor and aroma of caramel, caramel is prepared by controlled cooking with water of a mixture of ingredients including sugar, fat and protein. The specific types of sugars, fats, and proteins can vary among the specific types typically used to produce caramel, which typically include butter; sucrose; ingredients containing mono- and disaccharides other than sucrose, such as molasses or corn syrup; and often milk Or dairy products as a so...

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PUM

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Abstract

The present invention relates to cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Description

field of invention [0001] The following description relates to cooked and uncooked caramel syrup, methods of preparing the caramel syrup and applying the cooked caramel syrup to food pieces, and caramel syrup coated food pieces and products. Background of the invention [0002] Caramel is a light brown, often chewy, sweet-flavored confection usually made from sugar, milk, corn syrup, fat, and water. Caramels, such as in the form of caramel candy chips, can be made by combining milk and fat with a sugary syrup such as corn syrup, then heating and stirring the mixture to cook the ingredients to the desired light or dark brown color. During cooking, the ingredients react to achieve the desired color, flavor and aroma characteristic of caramel. To develop the distinctive caramel flavor and coloration, the ingredients undergo the so-called Maillard reaction, caramelization reaction or both. These non-enzymatic reactions take place between two sugar molecules or between a sugar ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/32A23G3/34A23G3/46
CPCA23L7/122A23L7/161A21D13/28A23P20/10A23G3/343A23G3/32A23G3/42A23G3/40A23G3/44A23G3/54A23V2002/00A23G2200/12A23G2200/08
Inventor D.R.格林K.塞夫洛娃-埃普J.N.戈西J.R.拉法沃尔
Owner GENERAL MILLS INC