Solid preparations ready for consumption

a technology of solid preparations and food, applied in the field of food products, can solve the problems of unsatisfactory food fat content, sugar-containing and fat-containing fixing systems of the prior art, and achieve the effect of improving the quality of food

Inactive Publication Date: 2018-06-28
SYMRISE GMBH & CO KG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

Enables the creation of novel food products with varied visual appearance and taste experiences by fixing particles on foodstuffs, providing a stable and non-hygroscopic bond that is easy to apply and does not require special technical equipment.

Problems solved by technology

However, sugar-containing glazes have the disadvantage that they require a subsequent drying step, they also have a definite sweetness and therefore have a considerable effect on the taste of the food.
Fat-containing fixing systems give the foodstuff a higher fat content, which is a disadvantage especially in the case of reduced-fat or low-fat foods.
For these reasons, both the sugar-containing and the fat-containing fixing systems of the prior art are unsatisfactory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0041]A mixture, consisting proportionately of at least two different starch derivatives, sugar alcohols or sugar, is melted and is injected through a suitable, preheated nozzle system in a partially closed and similarly preheated reactor space. The resultant aerosol or the fine droplets that form are sprayed into a fluidized bed of edible particles, which are to be fixed on a preferred solid preparation, e.g. potato crisps, in order to wet said particles. The edible particles wetted with the fixing system are led with a temperature-controlled air stream onto the solid preparation. As a result of a temperature gradient of sufficient magnitude, the fixing system cools down, with formation of a glass matrix, and thus fixes the edible particles on the solid preparation permanently.

example 2

[0042]A mixture, consisting proportionately of at least two different starch derivatives, sugar alcohols or sugar is melted and is cooled down in a sufficiently short time, so that a glass forms. This is ground to a powder with a grain size between 0.5 and 2 mm and sieved. The powder is melted, tomato flavouring is added, and it is injected through a suitable preheated nozzle system in a partially closed and similarly preheated reactor space. The resultant aerosol or the fine droplets that form are sprayed into a fluidized bed of edible particles, which are to be fixed on a preferred solid preparation, e.g. potato crisps, in order to wet said particles. The edible particles wetted with the fixing system are led with a temperature-controlled air stream onto the solid preparation. As a result of a temperature gradient of sufficient magnitude, the fixing system cools down, with formation of a glass matrix, and thus fixes the edible particles on the solid preparation permanently.

[0043]E...

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PUM

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Abstract

A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75° C.

Description

FIELD OF THE INVENTION[0001]The invention is in the field of foodstuffs and relates to new solid preparations for consumption that are finished with edible particles in an improved manner, a corresponding method of production and the use of a preparation for applying to solid surfaces.PRIOR ART[0002]In the case of products suitable for consumption—or generally foodstuffs—it is often desirable to finish them with edible substances. Generally these may either be coatings or actual particles that are fixed on the surface. This type of finishing may serve for decoration or for improving the outward appearance, but may also alter the sensory properties of the foodstuff, for example the taste.[0003]Edible films and coatings containing or consisting of proteins have long been state of the art, as described for example in J. A. Torres in “Edible Films and Coatings from Protein”, (in “Protein functionality in food systems”, published by N. S. Hettiarachchy, G. R. Ziegeler), Marcel Dekker, Ne...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23L27/00A23L29/30A23P10/22A21D10/00A21D2/18A23P20/18A23P20/12A23L7/117
CPCA23L27/70A23L7/117A23L29/37A23P20/18A23P20/12A23L29/35A21D10/005A21D2/181A23V2002/00A23P10/22
InventorBARNEKOW, SYLVIABATALIA, MARTINALINDNER, LNGO
OwnerSYMRISE GMBH & CO KG