Method for producing multi-layer coated food products

Abstract

The present invention provides a method for producing a multi-layer coated edible snack product, the method comprising the steps of: (a) providing an edible green core; (b) applying at least one first compound coating layer onto the edible green core; (c) cooking the edible green core coated with the at least one first compound coating layer to form a first cooked layer having a first thickness; (d) applying at least one second compound coating layer onto the at least one first cooked layer; and (e) cooking the at least one second compound coating layer to form at least one second cooked layer having a second thickness. The resulting product is crispy yet soft on the palate and exhibits an expansion of the at least one second compound coating layer of greater than 35%.

Description

[Technical Field] 【0001】 The present invention is in the field of product coating. In particular, the present invention relates to a method for coating food products having a spherical or hemispherical shape, an oval shape, an oval shape, an elliptical shape, etc. Preferably, the method is applied to nuts, peanuts, seeds, etc. The method makes it possible to obtain products with improved physical and sensory characteristics obtained by an efficient, simple and economical process. [Background technology] 【0002】 Processes for coating food products with ingredient formulations based on solid mixtures constituted by starch, flour, etc., and liquid mixtures such as syrup, honey, etc., are known in the state of the art, such as for peanuts, tree nuts, and various other types of seeds. Similarly, within coating methods or processes, the use of thermal procedures such as baking, frying, toasting after application of the coating is known, with the ultimate objective of drying the coated product or dehydrating the coated product (also known as the "curing" step) being to ensure that said coating acquires the desired texture, which is usually a crunchy texture. 【0003】 Those products, which are typically produced by applying a single coating followed by a frying step, are known as "Dutch" peanuts, whereas "Japanese" peanuts are a type of peanut that, unlike their Dutch counterparts, is baked to harden the coating. 【0004】 Processes for preparing food products coated with two or more coating layers also exist in the state of the art. 【0005】 WO2013009176 describes a process for preparing coated dried fruit, which essentially consists of applying at least one coating to a product and subsequently hardening the product by means of a heat treatment, preferably by roasting, baking or frying. In a preferred embodiment, the coated product is baked at 160°C for 25 minutes, followed by browning at 170°C for 20 minutes, with subsequent cooling at a temperature below 50°C. 【0006】 It should be emphasized that this document teaches curing as a final step, i.e., although the product may be coated several times and may involve one or several heat treatments, as is the present invention, no curing is contemplated between coatings, but only one curing. 【0007】 CN104013037 describes in detail a manufacturing process for honey-baked fried peanuts, which includes the following steps: (C) coating peanuts with a first component formulation containing starch; (E) frying in a system with three temperature zones controlled by a PLC (105-110°C for 8-12 minutes, 150-165°C for 5-8 minutes, and 180-190°C for 2-5 minutes, respectively); (F) cooling the peanuts; (H) applying a second coating containing a honey-containing solution; and (I) baking at 130°C. 【0008】 In addition to presenting differences in the conditions associated with the operation of the process, this document contemplates first frying the product and then baking it, as opposed to the process of the present application. This difference is significant because the present application has knowledge that the sequence of steps disclosed in CN104013037 does not result in a product with the described characteristics, primarily in terms of crispiness / crunchiness. 【0009】 Despite the above efforts, there remains a need to provide food products with improved physical and sensory characteristics in a manner that is obtainable by an efficient, simple, and economical process. Despite the state of the art proposing various solutions, no process combines the sequence of steps disclosed in this invention to produce a product with the characteristics described herein. Summary of the Invention 【0010】 The present invention provides a method of making a multi-layer coated edible snack product, the method comprising the steps of: a) providing an edible green core having an outer surface; b) depositing at least one first compound coating layer on the outer surface of the edible green core; c) cooking the edible green core coated with the at least one first compound coating layer to form at least one first cooked layer having a first thickness; d) depositing at least one second compound coating layer on the at least one first cooked layer; and e) depositing at least one second compound coating layer on the at least one first cooked layer. and cooking the at least one second compound coating layer to form at least one second cooked layer having a second thickness, the second thickness of the at least one second cooked layer being different from the first thickness of the at least one first cooked layer, and the layering process can be repeated as many times as necessary to control the thickness of the multi-layered shell surrounding the edible core, and by this process the processed raw edible core is converted onto the cooked edible core of the multi-layered coated edible snack product. 【0011】 The multi-layer coated edible snack product obtained by the present method has a crisp exterior and a soft interior, resulting in a pleasant consistency when chewed. 【0012】 The second compound coating provides an expansion greater than about 35%, typically in the range of about 35% to 50%, and a porosity between both coating layers in the range of between about 60%-90%, such that the first compound coating layer is found separated from the second compound coating layer, allowing for a larger volume to be contributed with less dosage, giving the impression of a larger product volume, thereby reducing costs. 【0013】 Other aspects, embodiments, and advantages of these exemplary aspects and embodiments are described in detail below. The description provides illustrative examples of various aspects and embodiments of the invention and is intended to provide an overview and framework for understanding the nature and character of the claimed aspects and embodiments. The accompanying drawings are included to provide further illustration and understanding of the various aspects and embodiments, and are incorporated in and constitute a part of this application. Together with the specification, the drawings serve to explain the aspects and modes described and claimed. 【0014】 The following drawings illustrate one or more embodiments of the invention and are not to be construed as limiting the invention. [Brief explanation of the drawings] 【0015】 [Figure 1a] A perspective view of a whole peanut. [Figure 1b] Cross-sectional view of a peanut [Figure 1c] Top view of peanut halves [Figure 2] FIG. 1 is a cross-sectional view of a multi-coated edible core. [Figure 3] 1 is a flow diagram of the present invention. DETAILED DESCRIPTION OF THE INVENTION 【0016】 The following detailed description is exemplary only and is not intended to limit the disclosed embodiments and applications. As used herein, the terms "exemplary" or "illustrative" mean "serving as an example or illustration." Any implementation described herein as "exemplary" or "illustrative" should not necessarily be construed as preferred or advantageous over other implementations. All implementations described below are example implementations provided to enable those skilled in the art to make or use embodiments of the present disclosure. For purposes of the present invention, the terms "top," "bottom," "left," "rear," "right," "front," "vertical," "horizontal," and their derivatives refer to the invention as an orientation in the drawings. Furthermore, there is no intention to be bound by any expressed or implied theory presented in the preceding technical field, background, brief summary, or the following detailed description. The specific devices and processes illustrated in the following drawings, and described in the following specification, are merely exemplary embodiments of the inventive concepts defined in the appended claims. Hence, it is to be understood that specific dimensions, geometries, and physical characteristics relating to the embodiments described herein are not to be construed as limiting, unless the claims expressly state otherwise. 【0017】 As will be clear to those skilled in the art, the method of the present invention can be applied to any product with a spherical or hemispherical, oval, ovoid, elliptical, etc. shape, in particular food products such as nuts, seeds, legumes such as almonds, chickpeas, peanuts, lima beans, etc. 【0018】 For purposes of the present invention, the term "approximately" provides an additional predetermined range. This term is defined in the following manner. The range provided by this term is ±10%. By way of example, but not by way of limitation, if "about 40 g" is read, the exact range is between 36 g and 44 g. 【0019】 Likewise, compositions or concentrations given as percentages are referred to by weight unless otherwise indicated. 【0020】 3 shows a flow diagram of a method for producing a multi-layer coated edible snack product according to the present invention, where the process begins at block 20, which requires the addition and preparation of a raw edible core 10, as previously described. Examples of raw edible cores 10 are shown in FIGS. 1a, 1b, and 1c, where peanuts are shown as an example of the raw edible core 10. The raw edible cores 10 can be provided in whole or half (FIG. 1c) during the process of the present invention, and depending on the type of raw edible core 10, the raw edible core 10 can be provided with or without a cuticle cover. Other examples of raw edible cores 10 can be nuts, beans, cereals such as corn, seeds, fruits, fruit derivatives, etc. The raw edible cores 10 are preferably provided raw, which is advantageous for the process of the present invention, since the raw edible cores 10 are cooked during the layering process. 【0021】 Before commencing the method proposed herein, an edible raw core product 10 must be provided, which is the basis for producing the multi-layer coated edible snack product according to the present invention. 【0022】 Those skilled in the art will understand that the amount of edible raw cores 10 fed in a continuous manner or in batches will depend on the capacity of the equipment used for coating / layering and the desired amount of multi-layer coated edible snack product. The procedural steps are the same independently of the noted parameters below. 【0023】 Once the batch of edible raw cores 10 is ready for processing, which can range from 100 gr to 250 kg depending on the capacity of the equipment used, the user must determine whether the edible raw cores 10 have a cuticle cover or skin, and if they do not have a cuticle, then the process, according to an alternative embodiment, includes the step of applying a binder layer onto the bare edible raw cores 10 (block 30), which can follow any dough recipe known in the art, preferably a dough recipe having a liquid such as syrup and dry ingredients such as some type of flour, e.g., corn flour, wheat flour, rice flour, etc., and the dough in this alternative embodiment can provide a layer 0.01 mm to 0.05 mm thick that prevents the edible raw cores from sticking together and allows them to adhere to the first compound coating layer 11, and this alternative binder layer can be achieved on a pan, conveyor tumbling drum, centrifugal tub, among other methods available in the art. Once the edible raw core 10 of this alternative embodiment has been coated, the coated edible raw core 10 is ready for the procedure of block 40 . 【0024】 When the edible raw core 10 is provided without a cuticle in an alternative embodiment, an edible binder coating is added to ensure that the first compound coating layer 11 is secured to the food product. Examples of suitable binders are gum or gelatin, although a variety of compounds can be used for this purpose. 【0025】 First compound coating layer 11 The edible core is coated with a first compound coating layer. 【0026】 When the raw edible core 10 lacks a cuticle but does not have the binder layer of block 30 attached, the bare raw edible core 10 is ready for block 40. 【0027】 Whether or not the edible raw core 10 has a cuticle or not, or does not have the binder layer of block 30, the edible raw core 10 is then prepared for the first compound coating layer 11, the compound for which will have a first content of about 10% to 30% by weight of starch and a first content of 40% to 70% by weight of flour, the compound being prepared on a liquid base in the form of a syrup onto which the starch is added, and a dry base (block 50), along with water, among many other recipe-specific cooking ingredients selected depending on the type of end product required, the recipe-specific cooking ingredients being any type of flour such as, without limitation, sugar, corn flour, wheat flour, rice flour, salt, flavorings, and suitable equipment for carrying out the coating operation includes, without limitation, a pan, conveyor, tumbling drum or centrifugal tub, mixing vessel, coating tube, fluidized bed dryer, among many other coating methods available in the art. In the preferred method, a centrifugal tub, the liquid base and dry ingredients prepared in block 50 can be added to the center of the tub, and centrifugal force will cause the liquid base and dry ingredients to reach the edible raw cores 10 contained radially on the circumferential wall of the tub. The approximate speed of the centrifugal tub will be between 100 rpm and 3000 rpm, and the centrifugal residence time will be between 1 minute and 30 minutes, among other engineering and process related derivatives, and the speed and centrifugal residence time, net product process volume / hour, liquid base and dry ingredients prepared in block 50 will depend on the size of the batch of edible raw cores 10 being processed. 【0028】 In one embodiment, application of the compound of the first compound coating layer 11 (block 50) and at least one layer 11 of recipe-specific cooking ingredients is contemplated in an automatic dosing system, which can be any commercially known device (e.g., by dripping, centrifugal force, suction, immersion, etc.). Preferably, a centrifugal force coating device is used. 【0029】 In this embodiment, the equipment is programmed so that the equipment can dispense powdered and liquid cooking ingredients into the automated dosing coating equipment or into a recipe containing edible raw cores 10, and in a preferred embodiment, simultaneously rotate the recipe at high speed, as known to those skilled in the art. In either case, the automated dosing equipment containing edible raw cores 10 uniformly distributes the at least one first compound coating layer comprising recipe-specific cooking ingredients. 【0030】 In a further embodiment, the administration or application of at least one first compound coating layer of the blocks 50 forming the first compound coating layer 11 is contemplated to be done manually in a suitable layer application equipment, for example, in a centrifugal drum or tub, and the edible raw cores 10 are introduced into the suitable layer application equipment, whether manually or with the aid of a transport equipment, for example, a conveyor belt. 【0031】 Contrary to the exemplary equipment with automatic dosing elements, in this exemplary embodiment, the edible raw cores 10 must be allowed to rest between the addition of each compound batch and the recipe-specific ingredients in block 50, with the end goal of achieving a uniform coating. The rest time will depend on the recipe-specific ingredients as well as the experience of those skilled in the art. 【0032】 At the end of this step, edible raw cores 10 are obtained coated with at least one first coating layer. 【0033】 Once the edible raw cores 10 have been coated with the first compound coating layer and dried, they are then removed from the coating equipment and transferred to heating equipment to carry out a first cooking process, preferably baking. Suitable heating equipment includes, without limitation, a muffler, conveyor oven, or even a frying pan, either gas or electric, or other air or fluid gas heating means known to those skilled in the art, and the batch of coated edible raw cores 10 is preferably heated to about 150°C to 200°C for a heating exposure time of 5 to 12 minutes. The temperature and heating exposure temperature, as well as the amount of edible raw cores 10 present in the batch, the type of heating element, among other engineering and process derivatives, will depend on the liquid base and dry compound prepared in block 50. Once the batch of edible cores 10 coated with the first compound coating layer 11 exits the heating operation 70, the first compound coating layer 11 is cooked, preferably baked, and dried to a first thickness. It should also be noted that the temperature and heat exposure time of the first compound coating layer 11 do not cook the edible raw cores 10, and therefore the edible raw cores 10 retain their raw properties. 【0034】 In an alternative embodiment, the edible raw core 10 can be conditioned (block 70) prior to heating of the at least one compound coating layer 11, which can be performed in a conditioning drum, or conveyor belt oven, conventional batch oven, among other heating / baking equipment commercially available in the industry, where, depending on the heating / baking equipment used, the residence time will vary between about 1 minute and 1 hour, preferably between 1 minute and 40 minutes, to uniform the amount of product delivered to the heating / baking equipment and to avoid temperature variations within the heating / baking equipment. 【0035】 Heating the at least one first compound coating layer 11 on the edible raw core 10 (block 70) can have two purposes: the first refers to the attempt to dry both the coating and the edible raw core 10 without altering the food product; and the second is to reach a point, preferably a baked state (block 50), where chemical transformation of the ingredients on the first compound coating layer is achieved, which results in organoleptic properties such as texture and flavor, and mechanical properties such as resistance to fracture for the coated product; these organoleptic and mechanical properties in both cases ensure good handling in later steps of the process. In the same way, the cooking, preferably baking (block 70) step of the first compound coating layer is responsible for the crispy / crunchy properties of the resulting multi-layer coated edible snack. 【0036】 At the end of this step, an edible raw core 10 with a first cooked layer 11 is obtained. 【0037】 In alternative embodiments, the same (block 70) sequence of steps of first compound coating layer 11 and cooking, preferably baking, can be repeated depending on the desired thickness and edible characteristics desired in the final multi-layer coated edible snack product. 【0038】 Second compound layer coating 12 After cooking, preferably baking, at least one second compound coating layer is applied to the product over the first cooked layer 11 to form a second compound coating layer 12 (see FIG. 2). The application of the at least one second compound coating layer in block 60 is preferably contemplated immediately after the step in block 70 while the product is still hot. 【0039】 Once the batch of baked edible raw cores 10 coated with at least one first compound coating layer exits the cooking, preferably baking, equipment, the batch is transferred to a second layering operation (block 80) where the batch is coated with at least one second compound batch 12, the compound for this layer having a second starch content of about 30% to 60% by weight and a second flour content of about 10% to 40% by weight, the at least one second compound layer comprising a liquid base, such as syrup, and a dry starch content of about 10% to 40% by weight. The liquid base is prepared on dry ingredients, among other cooking ingredients, which will be selected depending on the type of end product desired, without limitation. The liquid base is in the form of a syrup, onto which starch is added along with water, and the recipe specific cooking ingredients can be, without limitation, sugar, sucrose, soy, edible oils, flavorings, proteins, emulsion stabilizers, and the dry ingredients can include flour, among other cooking ingredients, which will be selected depending on the type of end product desired, without limitation, corn flour, wheat flour, rice The dry ingredients can be any kind of flour such as flour, salt, dry spices, chili powder, flavorings, low moisture and fine particle size flour, etc. In a preferred embodiment of the second compound of block 60, the dry ingredients are preferably wheat flour of fine particle size (90 μm to 180 μm), which flour avoids sticking during heating of the at least one second compound of block 90, and the operation of the at least one second compound can be carried out by using, without limitation, a pan apparatus, a conveyor, a tumbling drum or centrifugal tub, a mixing vessel, a coating tube, among other coating methods available in the art. The coating operation may be carried out on equipment suitable for carrying out the coating operation, including a block 60 or a fluidized bed dryer. A preferred example of the method is a centrifugal tub, in which the liquid base and dry ingredients prepared in block 60 are centrifuged into the center of the tub, and the liquid base and dry ingredients reach the first compound-coated raw edible cores 10 radially accommodated in the central wall of the tub by centrifugal force. The approximate speed of the centrifugal tub is 100 rpm to 3000 rpm, depending on the speed, centrifugal residence time, net process volume per hour, and the like.The particular recipe of liquid base and dry ingredients prepared in block 60, among other engineering and process related derivatives, will depend on the size of the batch of first compound coated edible cores being processed. 【0040】 Once at least one second compound has been applied onto the batch of edible raw cores 10 coated with at least one first compound coating layer 11 and dried, the product is then removed from the coating equipment and transferred to equipment for cooking, preferably a frying operation (block 90), of the second layer; suitable equipment for the cooking, preferably a frying operation, of the second layer in block 90 includes, without limitation, a batch fryer, a tub and stir fryer, among numerous other browning or food fryers or methods known in the art; the batch of second compound layer 12 on the first cooked layer 11 edible raw cores 10 is preferably cooked in a frying fluid, among numerous other frying fluids. The snacks are then immersed in an edible frying fluid, including, without limitation, canola oil, corn oil, palmolein oil, sunflower oil, coconut oil, sesame oil, animal fat, lard, and butter, the temperature of which varies from approximately 150°C to 200°C, for a frying exposure time of approximately 8 to 20 minutes, the temperature and frying exposure time being determined by the particular recipe of liquid base and dry ingredients prepared in block 60, the amount of second compound coating layer 12 on the first cooked compound layered edible raw core 10 present in the batch, and the type of frying equipment being determined by the type of final layered coated snack product specification, among other engineering and process ramifications. Once the cooked, preferably baked batch of at least one second compound coating layer 12 on the edible raw cores 10 layered with the first cooked compound 11 exits the cooking, preferably frying, operation 90, the at least one second compound coating layer 12 is cooked, preferably fried, and dried to a total thickness of about 0.30 mm to 1.00 mm, with the thickness of the second compound coating layer 12 being thicker than the thickness of the first compound coating layer 11. The time, cooking, preferably frying, exposure time of block 60, and the second starch and second flour contents develop at least one second compound coating layer 12 that can accommodate steam generated during the second cooking, preferably frying, operation of block 90, thereby cooking the edible raw cores 10, so that the edible raw cores 10 lose their moisture and acquire good cooked eating properties. 【0041】 As was the case for at least the first compound layer 11, commercially available automated dosing coating equipment can be used to apply the at least one second compound coating layer 12, for example, by dripping, centrifugal force, suction, dipping, etc. Preferably, centrifugal force equipment is used. 【0042】 In an exemplary embodiment, the equipment is programmed to dispense dry and liquid cooking ingredients into an automated dosing coating system or recipe that includes a first heated (block 70) edible core 11 with a first compound coating layer 11. 【0043】 In additional exemplary embodiments, dosing or application of the second compound in block 60 is contemplated manually with suitable layer deposition equipment, such as a centrifugal drum or tub. 【0044】 In this embodiment, the first heated (block 70) first compound coating layer 11 is introduced into suitable layer application equipment, either manually or by a transport device, such as a conveyor belt. The suitable layer application equipment is activated, and an operator manually adds pre-measured block 60 of the second compound cooking ingredients. 【0045】 Contrary to the exemplary embodiment with automatic dosing equipment, in this exemplary embodiment, the edible core 10 with the first cooked (block 60) first compound coating layer 11 needs to be allowed to rest during the application of the second compound in block 60, with the goal of achieving a uniform coating. The resting time will depend on the experience of the skilled artisan and the recipe-specific cooking ingredients. 【0046】 In any given embodiment, the liquid ingredient can be added at room temperature or can be heated if desired, the ultimate purpose being to facilitate its adhesion. 【0047】 In an alternative embodiment, water vapor generated by evaporation of water contained in the liquid cooking ingredients during the coating with the first compound (block 40) and first cooking (block 70) steps helps pre-cook the food by utilizing latent heat. 【0048】 It is important to note that a significant amount of moist cooking ingredients is present during the first heated (block 70) cooking of the at least one first compound coating layer 11 and the at least one second compound coating layer 12, which helps ensure that both coatings do not stick to each other, thereby allowing the at least one second compound layer coating 12 to expand during the cooking, preferably frying, process. 【0049】 At the end of this step, an edible core 10 is obtained with at least one first compound coating layer underneath at least one second compound coating layer 12. A second cooking step, preferably frying (block 90), whose final goal is to give the final product a good texture, is contemplated, since the oil entering the product, in addition to the previously described moisture, also allows the second compound coating layer 12 to expand and fill the space between the first cooked layer 11 and the second cooked layer 12 with air bubbles, creating a pleasant sensation when biting into the final product. 【0050】 The second cooking step (block 90) further allows the edible core 10 with at least one second compound coating layer 12 on the first cooked layer, whose cooking began during the first layer heating step of block 70, to finish cooking. 【0051】 Finally, once the edible core 10 has undergone the heating operation of the second layer of block 90, the edible core 10 is cooked and cooled to obtain an edible core 10 with a multi-layer shell. 【0052】 The next step in the method of the present invention is to check whether the outer shell, including the multiple layers placed on the edible core 10, has reached the desired thickness; the overall outer shell thickness depends on the type of end product desired, and therefore on the particular recipe being followed; the user can determine the overall thickness of the outer shell. If the desired overall outer shell thickness has been reached, the layering process ends. If the desired overall shell thickness has not been reached, the layering process (blocks 40-90) is repeated. 【0053】 Flavor enhancer The next step is to check whether the recipe for a given multi-layered edible product calls for a flavor enhancer coating layer, and if so, to prepare the flavor enhancer according to the type of final product required (Block 100), where the recipe for the specific cooking ingredients for the flavor enhancer coating layer includes, without limitation, sugar, sucrose, soy, edible oil, flavorings, chili powder, coloring, and salt, among other things, in the form of dry ingredients. In a preferred embodiment of the flavor enhancer coating layer formulation of Block 100, the dry ingredients are preferably about 0.001 mm to 0.30 mm in thickness, and in any embodiment, thinner than the first compound coating layer 11; therefore, the flavor enhancer coating layer has a powdery nature. 【0054】 The deposition of the flavor enhancer occurs in block 110, and suitable equipment for carrying out the coating operation of block 110 includes, without limitation, pan apparatus, conveyor, tumbling drum or centrifugal tub, mixing vessel, coating tube, coating drum, fluidized bed dryer, among other coating methods available in the art, and the deposition of the flavor enhancer coating on the second cooked layer occurs at room temperature, after which the entire process is terminated. 【0055】 Characteristics of the resulting product The multi-layer shell dough snacks prepared according to the above method provide the following sensory characteristics and derivatives: 【0056】 The edible core 10 is fully cooked and therefore has a pleasing taste. The multi-shell dough snack provides a crispy crunch in the center of the product provided by the first baked layer 11, while the soft feel when biting into the multi-layer coated edible snack product is due to the expansion of the second cooked layer. 【0057】 Furthermore, the expansion of the second compound coating layer 12 is achieved with a smaller feed amount compared to the traditional process of Dutch peanuts, which as known to those skilled in the art, involves only a first coating process and subsequent frying. 【0058】 Tests conducted by the applicant have shown that multi-layer coated edible snack products prepared according to the method proposed in this application provide a fried second compound layer coating 12 expansion percentage higher than about 35%, typically between about 35% and 50%, and a porosity of both the first and second compound layers (11, 12) between about 60%-90%, such that the first compound coating layer 11 is found separated from the second compound coating layer 12, allowing for higher volume and a greater product volume sensation with less dosage, thereby reducing costs. 【0059】 Furthermore, the surface of the second cooked layer is not uniform, which gives it a different appearance than that present in the state of the art and also facilitates the adhesion of any subsequent liquid or powder or powder-like flavor enhancer. 【0060】 In additional embodiments, the first cooked layer is cooked by frying and the second cooked layer is cooked by baking. The drawings accompanying this description illustrate the above description applied to peanuts. Nevertheless, those skilled in the art will understand that these should not be understood as limitations of the present invention. 【0061】 Variations of the invention described herein can be predicted by those skilled in the art. However, the present description is related to the preferred embodiment of the invention, which is merely for illustrative purposes and should not be understood as a limitation of the invention. All obvious modifications within the spirit of the invention, such as changes to the shape, material, and dimensions of the features constituting the invention, must be considered to be within the scope of the appended claims. [Explanation of symbols] 【0062】 10 Edible Raw Core 11 First compound coating layer 12 Second compound coating layer

Claims

[Claim 1] 1. A method of making a multi-layer coated edible snack product, the method comprising: providing an edible core having an outer surface and formed from a raw material; and adhering a first layer onto the outer surface of the edible core, the first layer being formed of a first cookable ingredient that becomes crispy upon cooking; cooking the first layer to form a crunchy first layer on the edible core; cooking the second layer to form an expanded second layer; The expanded second layer thereby provides a chewable exterior to the snack product. [Claim 2] 10. The method of claim 1, wherein the step of cooking the second layer comprises cooking the second layer to form an expanded second layer partially separated from the crispy first layer. [Claim 3] 3. The method of claim 2, wherein the step of cooking the second layer comprises frying the second layer in an edible frying fluid to facilitate separation of the second layer from the crispy first layer. [Claim 4] The method of claim 3 , wherein the edible frying fluid is cooking oil. [Claim 5] 10. The method of claim 1, wherein the step of cooking the first layer comprises frying the second layer in cooking oil to create bubbles between the expanded second layer and the crispy first layer. [Claim 6] 10. The method of claim 1, wherein cooking the first layer comprises baking the first layer and cooking the second layer comprises frying the second layer. [Claim 7] 10. The method of claim 1, wherein the second cookable component has a higher starch to flour ratio than the first cookable component to facilitate expansion of the second layer when cooked. [Claim 8] 10. The method of claim 1, wherein the second cookable ingredient has a starch content ranging from about 30% to 60% by weight and a flour content ranging from about 10% to 40% by weight. [Claim 9] 10. The method of claim 1, wherein the first cookable ingredient has a starch content ranging from about 10% to 30% by weight and a flour content ranging from about 40% to 70% by weight. [Claim 10] 10. The method of claim 1, wherein the edible core is selected from the group consisting of nuts, almonds, peanuts, nut derivatives, seeds, legumes, chickpeas, lima beans, whole grains, corn, seeds, fruits, dried fruits, and any combination or mixture thereof. [Claim 11] The method of claim 1 , wherein cooking the first layer comprises sealing the edible core. [Claim 12] 10. The method of claim 1, further comprising the step of applying a binder layer onto the edible core prior to the step of applying the crunchy first layer to facilitate adhesion of the first layer to the edible core. [Claim 13] The method of claim 1 further comprising depositing a flavor enhancer onto the expanded second layer. [Claim 14] The method of claim 1 , wherein the crispy first layer has a thickness and the expanded second layer has a thickness greater than the thickness of the crispy first layer. [Claim 15] 1. A method of making a multi-layer coated edible snack product, the method comprising: providing an edible core having an outer surface and formed from a raw material; and adhering a first layer onto the outer surface of the edible core, the first layer being formed of a first cookable ingredient that becomes crispy upon cooking; cooking the first layer to form a crunchy first layer on the edible core; and adhering a second layer onto the crispy first layer, the second layer being formed of a second cookable ingredient that expands upon cooking; and cooking the second layer to form an expanded second layer, the second layer being formed of a second cookable ingredient that expands upon cooking; and frying the second layer in an edible frying fluid to form an expanded second layer and create bubbles between the expanded second layer and the crispy first layer. The expanded second layer thereby provides a chewable exterior to the snack product. [Claim 16] 16. The method of claim 15, wherein the edible frying fluid is cooking oil. [Claim 17] 16. The method of claim 15, wherein the second cookable component has a higher starch to flour ratio than the first cookable component to facilitate expansion of the second layer when cooked.

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