Method for preparing a multilayer-coated edible appetizer product

Abstract

The present invention aims to provide a method for producing a coated food product consisting of applying layers of a first formulation, baking the first topping, applying layers of a second formulation, and frying the said food product. The product obtained with the present method is crunchy but smooth on the palate and presents an expansion of the second cover higher than 35%.

Description

METHOD FOR PREPARING MULTI-LAYER COATED EDIBLE SNACK PRODUCT FIELD OF INVENTION The present invention falls within the field of product coating. Specifically, it relates to a method for coating food products with spherical, semi-spherical, oval, ovoid, elliptical, or other shapes. Preferably, the method is applied to nuts, peanuts, seeds, etc. The method allows for obtaining products with improved physical and sensory characteristics through an efficient, simple, and economical process. BACKGROUND The process of coating food products with formulations based on solid mixtures (powders) composed of starch, flours, and other ingredients, and liquid mixtures such as syrups and honey, is widely known in the prior art, as is the case with peanuts, nuts, and other types of seeds. Likewise, among the coating methods or processes, the use of thermal procedures such as baking, frying, toasting, etc., after applying the coating, is well known in order to dry or dehydrate it (also called the "curing" stage) so that the coating acquires the desired texture, which is usually crispy. Typically, "Dutch" peanuts are those produced by applying a single coating followed by a frying stage. "Japanese" peanuts, on the other hand, are a type of peanut that, unlike Dutch peanuts, is baked to cure the coating. There are also processes in the prior art for preparing food products coated with more than one layer. The most relevant ones found are described below: WO2013009176 describes a process for preparing coated dried fruit, which basically consists of applying at least one coating to the product and then curing it with heat treatment, preferably by roasting, baking, or frying. In the preferred method, the coated product is baked at 160°C for 25 minutes, then cooled to below 50°C, and finally roasted at 170°C for 20 minutes. It is worth noting that this document teaches curing as the final step, that is, although the product can be coated several times, only one curing is carried out, either with one or several heat treatments, but curing between coatings is not carried out, as is the case of the present invention. CN104013037 details a production process for honey-roasted fried peanuts comprising the steps: pre-processing of the peanuts (AB); coating the peanuts with a first formulation including starch (C); frying (E) in a system having three temperature zones (105-110°C; 150-165°C and 180-190°C with times of 8-12 minutes, 5-8 minutes and 2-5 minutes, respectively) that are controlled by PLC; cooling of the peanuts (F); application of a second coating comprising a solution including honey (H) and baking at 130°C (I). In addition to differing in the operating conditions of the method, this document describes the peanuts as being fried first and then baked, contrary to what is proposed in this application. This difference is important because the applicant is aware that the sequence of steps described in CN104013037 does not produce a product with the characteristics described, particularly regarding crispness. Qrznnn / nznz / B / YiAi Despite previous efforts, there is a need to provide coated food products with improved physical and sensory characteristics through efficient, simple, and economical processes. Although the prior art offers various solutions, no process exists that combines the sequence of steps disclosed in the present invention, resulting in a product with the characteristics described herein. BRIEF DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a multi-layer coated edible snack product. The method comprises: a) providing an edible raw core with an external surface; b) applying at least a first layer of coating compound onto the external surface of the edible raw core; c) cooking the edible raw core with the at least a first layer of coating compound to form at least a first cooked layer, said at least a first cooked layer having a first thickness; d) applying at least a second layer of coating compound onto the first cooked layer; e) cooking the at least a second layer of coating compound to form a second cooked layer, said second cooked layer having a second thickness, the second thickness of the second cooked layer being different from the first thickness of the at least a first cooked layer. The multi-layered coated edible snack product obtained using the method of the present invention is crispy on the outside and soft on the inside, resulting in a pleasant bite. The second coating expands by more than approximately 35%, typically ranging from approximately 35% to approximately 50%, and exhibits high porosity between the two coating layers (between approximately 60% and 90%), separating the first layer from the second. This allows for greater volume with fewer ingredients, thus reducing costs. Other aspects, embodiments, and advantages of these exemplary aspects and embodiments are discussed in detail later. The description provides illustrative examples of various aspects and embodiments of the present invention and is intended to provide a general overview or framework for understanding the nature and character of the claimed aspects and embodiments. The accompanying Figures are included to provide further illustration and understanding of the different aspects and embodiments and are incorporated into and form a part of this specification. The Figures, together with the specification, serve to explain the described and claimed aspects and embodiments. BRIEF DESCRIPTION OF THE FIGURES The following figures illustrate one or more embodiments of the invention and should not be considered as limiting it. Figure 1a is a perspective view of a whole peanut. Figure 1b is a cross-sectional view of a peanut. Figure 1c is a top view of half a peanut. Figure 2 is a cross-section of a coated peanut produced according to an embodiment of the present invention. Figure 3 is a flowchart of the method of the present invention. DETAILED DESCRIPTION OF THE INVENTION The following detailed description is exemplary only and is not intended to limit the described embodiments or the application and uses of the described embodiments. As used herein, the word “exemplary” or “illustrative” means “serving as an example, instance, 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 exemplary implementations provided to enable persons skilled in the art to make or use the embodiments of the disclosure and are not intended to limit the scope of the disclosure. For purposes of this description, the terms “top,” “bottom,” “left,” “back,” “right,” “front,” “vertical,” “horizontal,” and their derivatives shall refer to the invention as oriented in the Figures.Furthermore, there is no intention to be bound by any explicit or implicit theory presented in the preceding technical field, background, brief summary, or the following detailed description. It should also be understood that the specific devices and processes illustrated in the accompanying drawings and described in the following specification are merely exemplary embodiments of the inventive concepts defined in the appended claims. Therefore, the specific dimensions and other physical characteristics related to the embodiments described herein should not be considered limiting unless expressly stated otherwise in the claims. As will be evident to a technician versed in the subject, the method of the present invention can be applied to any product with a spherical or semi-spherical, oval, ovoid, elliptical, etc. shape, especially food products such as peanuts, nuts, seeds, almonds, legumes such as chickpeas, beans, etc. For the purposes of the present invention, the use of the term “approximately” provides a certain additional range. The term is defined as follows. The additional range provided by the term is ±10%. By way of example, but not limitation, if “approximately 40 g” is stated, the exact range is between 36 and 44 g. Similarly, compositions or concentrations indicated in terms of percentage are referred to by weight, unless otherwise stated. Figure 3 shows a simplified flow diagram of the method for producing a multi-layer coated edible snack product according to the present invention, where the process begins with block 20 which requires the addition and preparation of the raw edible kernels 10, as indicated above. Figures 1a, 1b, and 1c show an example of raw edible kernels 10, where a peanut is illustrated as an example of an edible kernel 10. The raw edible kernels 10 can be supplied to the process of the present invention whole or in halves (Figure 1c), and depending on the type of raw edible kernel 10, this can be coated with or without a cuticle covering.An additional example of an edible raw kernel 10 can be nuts, legumes, grains such as corn, seeds, fruits, fruit derivatives and the like; the edible raw kernel 10 is preferably provided raw, which is an advantage in the process of the present invention since the edible raw kernel 10 is cooked during the coating process. arzbnn / nznz / B / YiAi Before starting the method proposed herein, an edible raw core product 10 must be supplied, which will be the basis for producing the multi-layer coated edible snack product according to the present invention. The technician will understand that the quantity of raw edible cores (10) to be supplied continuously or in batches will depend on the capacity of the equipment used for the coating process, as well as the desired quantity of multi-layer coated edible snack product. The procedure steps are the same regardless of the aforementioned parameters. Once a batch of raw edible kernels 10 is ready for processing, where a batch of raw edible kernels can range from 100 g to 250 kg, depending on the capacity of the equipment to be used, the user must recognize whether the raw edible kernels 10 possess a cuticle or skin. If there is no cuticle present, then, according to an alternative modality, the process comprises the step of applying a layer of edible adhesive coating or binder onto the bare raw edible kernels 10 (block 30). This edible adhesive coating layer can follow any dough recipe known in the art, preferably one that has a liquid base such as syrup and a dry component of some type of flour, for example, corn flour, wheat flour, rice flour, etc. This alternative edible adhesive coating layer has a thickness of 0.01 mm to 0.0.5 mm thick, preventing the raw edible core from sticking together and allowing it to adhere properly to at least a first layer of coating compound 11; this alternative edible adhesive coating layer can be achieved in a panning device, agitator conveyor drum or centrifuge vat, among other coating methods available in the art; once the raw edible cores 10 of this alternative modality have been coated, they are ready for the block procedure 40. When the food product is supplied without a cuticle in an alternative form, an edible adhesive coating is added to ensure that at least a first layer of coating compound 11 is fixed to the raw edible core. Examples of suitable adhesives are gums and gelatins, but a variety of compounds can be used for this purpose. First layer of coating compound 11 The raw edible kernels are coated with at least a first layer of coating compound. In the event that the raw edible kernels 10 lack a cuticle but an edible adhesive coating layer was not applied in block 30, the raw edible kernels 10 are ready for block 40 of the procedure. In any case, with or without a cuticle or with or without block 30, a layer of edible adhesive coating, an external surface of the raw edible kernels 10 is now ready for at least a first layer of coating compound 11. The compound for this layer should have a first starch content of approximately 10% to 30% by weight, and a first flour content of 40% to 70% by weight. This compound is prepared (block 50) on a liquid base such as syrup and a dry component. The liquid base in the form of syrup, to which the starch is added, along with water, among other recipe-specific ingredients, will be chosen according to the type of final product required. Such recipe-specific ingredients may be, without limitation: sugar, soy, edible oils, seasonings, proteins, emulsion stabilizers, among others.The dry component may comprise flour, among other recipe-specific ingredients that will be chosen according to the type of final product required; such recipe-specific ingredients may be: any type of flour such as corn flour, wheat flour, rice flour, salt, flavoring, etc.; the equipment suitable for carrying out the coating operation includes, without limitation, a panning device, conveyor, agitator drum or centrifuge tank, mixing vessels, coating tubes, fluidized bed dryers, among other coating methods available in the art, the preferred method being the centrifuge tank, where the liquid base and the dry component prepared in block 50 can be added to the center of the tank and due to centrifugal force, said liquid base and the dry component reach the raw edible cores 10 that are arranged radially on the circumferential wall of the tank due to centrifugal force;The approximate speed of the centrifuge tank ranges from 100 to 3000 rpm, and the residence time in the centrifuge ranges from 1 minute to 30 minutes; the speed and residence time of the centrifuge, the net processing volume of the product per hour, the specific recipe of the liquid base and the dry component prepared in block 50, among other variables related to engineering and the process, will depend on the size of the batch of raw edible kernels 10 to be treated. In one embodiment, the application of at least one layer of the compound and ingredients specified in the recipe for the first layer of coating compound 11 (block 50) is carried out in an automatic dosing coating equipment, which can be any commercially available apparatus (e.g., drip, centrifugal, spray, immersion, etc.). Preferably, a centrifugal coating apparatus is used. In this embodiment, the equipment is programmed to gradually dispense the powdered and liquid ingredients into the automatic dosing coating unit or container holding the raw edible kernels 10, and in a preferred embodiment, while the container is rotating at high speed, as known to a person skilled in the art. In either case, the automatic dosing unit containing the raw edible kernels 10 evenly distributes at least a first layer of coating compound with the specific recipe ingredients. In an additional embodiment, the dosing or addition of at least a first layer of coating compound to block 50, which forms the first layer of coating compound 11, is carried out manually in suitable coating equipment, for example, in a drum or centrifugal cradle. The raw edible kernels 10 are introduced into the suitable coating equipment either manually or with the aid of transfer equipment, for example, conveyor belts. The operator manually adds the first compound to block 50, having previously weighed the ingredients thereof. Unlike the exemplary method using automatic dosing equipment, in this exemplary method, the raw edible cores 10 must rest between the addition of each batch of compound and the specific ingredients of the block 50 recipe, with the ultimate goal of achieving a uniform coating. This resting time will depend on the specific ingredients of the recipe along with the expertise of the expert in the field. arzbnn / nznz / B / YiAi At the end of this step, raw edible kernels 10 are obtained coated with at least a first layer of coating compound 11. Once the batch of raw edible kernels 10 is coated with at least a first layer of coating compound 10 and dried, it is removed from the coating equipment and transferred to heating equipment for a first cooking process, preferably baking. Suitable heating equipment includes, without limitation, a convection oven, either gas or electric, a muffler, a conveyor oven, or even a pan or other air or fluid gas heating means known in the art. The coated batch of raw edible kernels 10 is preferably heated to approximately 150°C to 200°C with a heating exposure time of 5 to 12 minutes.The temperature and heating exposure time, as well as the quantity of raw edible kernels 10 present in the batch, the type of heating equipment, the type of final product specifications, among other engineering and process variables will depend on the specific recipe of the liquid base and dry components prepared from block 50; once the heated batch of edible kernels 10 coated with the first layer of coating compound 11 is out of the heating operation 70, the first layer of coating compound 11 is cooked, preferably baked and dried, to a first thickness; also, it is to note that the temperature and heating exposure time of at least a first layer of coating compound 11 do not cook the raw edible kernels 10, therefore, they still retain their raw properties. In an alternative embodiment, the raw edible kernels 10 can be conditioned prior to heating with at least a first layer of coating compound 11 (block 70), which can be done in a conditioning drum or conveyor belt oven, a conventional batch oven, among other commercially available heating / baking equipment in the art, where depending on the heating / baking equipment used, the residence time will vary approximately between 1 minute and 1 hour, preferably between approximately 1 minute and 40 minutes to homogenize the amount of product fed to the heating / baking equipment and avoid temperature variations within it. Heating at least a first layer of coating compound 11 (block 70) onto the raw edible cores 10 can have two purposes. The first relates to drying both the coating and the raw edible cores 10 without transforming the food product. The second purpose is to reach a point of cooking, preferably baking, where a chemical transformation of the components in at least a first layer of coating compound 50 is achieved. This results in particular edible sensory properties, such as the texture, flavor, and color of the coated product, and mechanical properties, such as fracture resistance, which ensure good handling in the subsequent steps of the process in both cases.Similarly, the cooking, preferably baking, of the first stage of at least one layer of coating compound 11 (block 70) is responsible for the crispness capacity of the resulting multi-layer coated edible snack product. At the end of this stage, an edible raw core 10 with at least a first cooked layer 11 is obtained. arzbnn / nznz / B / YiAi In an alternative modality, the sequence of steps of at least one layer of coating compound 11 and the cooking, preferably baked, of the same (block 70) can be repeated as many times as necessary, depending on the desired thickness and edible characteristics according to the multi-layer coated edible snack product. Second layer of coating compound 12 After cooking, preferably baking, of at least a first layer of coating compound 11 (block 70), at least a second layer of coating compound is added to the product over the cooked first layer 11, to form at least a second layer of coating compound 12 (see Figure 2). The addition of the at least a second layer of coating compound from block 60 is preferably carried out immediately after the block 70 stage while the product is still hot. Once the batch of edible raw kernels 10 baked coated with at least a first layer of coating compound is removed from the cooking equipment, preferably baked, it is transferred to a second coating operation (block 80), where it is coated with at least a second layer of coating compound 12, the compound for this layer must have a second starch content, approximately 30% to 60% by weight, and a second flour content, approximately 10% to 40% by weight, this at least a second layer of coating compound is prepared (block 60) on a liquid base such as syrup and a dry component;The liquid base in the form of a syrup to which starch is added along with water, among other recipe-specific ingredients, will be chosen depending on the type of final product required. These recipe-specific ingredients may include, but are not limited to: sugar, sucrose, soy, an edible oil, seasoning, protein, emulsion stabilizer, among others; the dry component may include flour, among other recipe-specific ingredients that will be chosen according to the type of final product required. These recipe-specific ingredients may include, but are not limited to: any type of flour such as corn flour, wheat flour, rice flour, etc., salt, dried spices, chili powder, citrus powder, flavoring, fine particle and low moisture flour, etc.;In a preferred embodiment of the second compound of block 60, the dry component is preferably wheat flour with a fine particle size (90 µm to 180 µm). This type of flour helps to prevent sticking when heating at least a second layer of coating compound in block 90 of the process. The operation of coating with at least a second layer of coating compound 12 is carried out in equipment suitable for performing a coating operation, which includes, without limitation, a panning device, conveyor, agitator drum or centrifuge, mixing vessels, coating tubes, fluidized bed dryers, among other coating methods available in the art.An example of a preferred method is the centrifugal tank, where the liquid base and dry component prepared in block 60 can be added to the center of the tank and, due to centrifugal force, said liquid base and dry component reach the raw edible cores 10 coated with a first compound that are arranged radially on the circumferential wall of the tank due to centrifugal force; the approximate speed of the centrifugal tank ranges from 100 to 3000 rpm; the speed and residence time in the centrifugal tank, the net processing volume of the product per hour, the specific recipe of the liquid base and dry component prepared in block 60, among other engineering-related variables; Qrznnn / nznz / B / YiAi and the process will depend on the batch size of the 10 raw edible kernels coated with a first compound to be treated. Once at least a second layer of coating compound has been applied and dried over the batch of raw edible kernels 10 coated with at least a first layer of coating compound 11, the product is removed from the coating equipment and transferred for cooking, preferably frying, to a cooking, preferably frying, block 90 second layer operation includes without limitation a batch fryer, a conveyor fryer, a vat and an agitator fryer, among other types of fryers or edible oil fryers or methods known in the art;The batch of the second coating compound layer 12 over the raw edible cores 10 with at least one first cooked layer 11 is preferably immersed in an edible frying fluid which includes, without limitation: canola oil, corn oil, palm oil, safflower oil, sunflower oil, coconut oil, sesame oil, animal oils, lard, butter, among other frying fluids; the temperature of the frying liquid varies from approximately 150 °C to 200 °C with a frying exposure time of approximately 8 minutes to 20 minutes;The temperature and exposure time to frying depend on the specific recipe of the liquid base and the prepared dry component of block 60, also on the amount of at least a second layer of coating compound 12 on raw edible cores 10 with at least a first cooked layer 11 present in the batch, as well as the type of frying equipment depends on the type of final specifications of the multi-layer coated edible snack product, among other engineering and process variables;Once the cooked, preferably fried, batch of at least a second layer of coating compound 12 over the raw edible kernels 10 coated with at least a first cooked layer 11 is out of the cooking, preferably fried, operation 90, the at least a second layer of coating compound 12 is cooked, preferably fried and dried, with a layer whose thickness is approximately 0.30 mm to 1.00 mm, the thickness of the second layer of coating compound 12 being thicker than the first layer of coating compound 11;It is also worth noting that the cooking temperature, preferably frying, the exposure time and the second starch and flour contents of the second compound of block 60 develop at least a second layer of coating compound 12 capable of containing the steam generated during the second cooking operation, preferably frying, of block 90, resulting in the cooking of the raw edible kernels 10, therefore the edible kernels 10 have lost their moisture and have acquired properties of cooked edible products. As was the case for at least a first layer of coating compound 11, commercially available automatic dosing coating equipment may be used for the application of at least a second layer of coating compound 12, for example, by dripping, centrifuging, spraying, dipping, etc. Centrifugal equipment is preferably used. As an exemplary modality, the equipment is programmed to be able to dose the dry and liquid ingredients little by little into the automatic dosing coating equipment or container holding the edible cores 10 with a first layer of heated coating compound 11 (block 70). In an additional exemplary modality, the dosing or addition of the second compound of block 60 is done manually in a suitable coating application equipment, for example in a drum or centrifugal vat. In this exemplary method, the edible cores 10 with a first layer of heated coating compound 11 (block 70) are introduced into the appropriate coating equipment, either manually or with the aid of transfer equipment, e.g., conveyor belts. The appropriate coating equipment is activated, and the operator manually adds the ingredients of the second compound from block 60, having previously weighed them. Unlike the exemplary method using the automatic dosing equipment, in this exemplary embodiment, it is necessary for the edible cores 10 with a first layer of cooked coating compound 11 (block 70) to rest between the addition of the second batch of compound from block 60, with the ultimate goal of achieving a uniform coating. This resting time will depend on the experience of the person skilled in the technique, as well as the specific ingredients of the recipe. In any given modality, the liquid ingredients can be added at room temperature or they can be heated depending on what is needed, with the ultimate goal of facilitating their application. In an alternative modality, the water vapor generated by the evaporation of the water contained in the liquid ingredients during coating with the first compound (block 40) and the first cooking steps (block 70) helps to pre-cook the food product by taking advantage of the latent heat. It is important to note that there is a considerable moisture difference between at least a first layer of coating compound 11 and at least a second layer of coating compound 12, which helps to ensure that the two coatings do not stick together, thus allowing at least a second layer of coating compound 12 to expand during cooking, preferably a frying process. At the end of this step, an edible core 10 is obtained with a first cooked layer under a second layer of coating compound 12. The second cooking step, preferably frying, (block 90) is carried out with the ultimate goal of imparting a soft texture to the final product, as the oil entering the product, in addition to the moisture discussed above, will also allow the second compound to coat layer 12 to expand, filling the space between at least a first cooked layer 11 and the second cooked layer 12 with air bubbles, creating a pleasant sensation when biting into it. The second cooking stage (block 90) further allows the edible core 10 with at least a second layer of coating compound 12 over the first cooked layer, the cooking of which began in the first heating stage of the block 70 layer, to complete the cooking. Finally, once the edible cores 10 have gone through the operation of cooking the second layer of block 90, it is cooked and cooled, obtaining an edible core 10 product with a multi-layered coating. The next step in the method of the present invention is to verify whether the outer coating, which is composed of multiple layers placed over the edible cores 10, has reached the desired thickness. The total thickness of the outer coating depends on the type of final product sought. Therefore, depending on this and the specific recipe followed, the user can determine the total thickness of the outer coating. If the desired total thickness of the outer coating is reached, then the layering process is finished. If the desired total thickness of the outer coating is not reached, then the layering process will be repeated (blocks 40 to 90). Flavor enhancer The next step is to verify whether the recipe for the given multilayer edible product requires a flavor-enhancing coating layer; if so, a flavor-enhancing compound (block 100) will be prepared depending on the type of final product required. The recipe for the specific ingredients of the flavor-enhancing coating layer includes, without limitation: sugar, sucrose, soy, an edible oil, seasoning, chili powder, colorants, salt, spices, among others, in the form of a dry component. In a preferred embodiment of the formulation of the flavor-enhancing coating layer of block 100, the dry component is preferably approximately 0.001 mm to 0.30 mm thick, being in any embodiment thinner than the first coating compound layer 11; therefore, the flavor-enhancing coating layer is of a powdery nature. The application of the flavor enhancer layer takes place in block 110. The equipment suitable for carrying out a coating operation in block 110 includes, without limitation, a sweeping device, conveyor, drum or centrifuge tank, mixing vessels, coating tubes, coating drum, fluidized bed dryers, among other coating methods available in the art. The application of the flavor enhancer layer onto the second cooked layer is carried out at room temperature. Once this operation is performed, the entire process is finished. Characteristics of the Product Obtained The multi-layer coated edible snack product prepared according to the above method has the following sensory characteristics and attributes: The edible core is fully cooked, resulting in a pleasant flavor. It has a crispy center due to the first coating being baked; the soft texture is due to the expansion of the second coating after frying. Furthermore, the expansion of the second coating is achieved with a smaller amount of inputs compared to the traditional Dutch-type peanut process, where, as is known by the technician with average knowledge in the matter, there is only the first coating process and subsequent frying. Tests carried out by the applicant show that the multi-layer coated edible snack product prepared according to the method proposed herein exhibits a second coating expansion percentage of more than approximately 35%, typically between approximately 35% and 50%, as well as a high porosity between both coating layers (between approximately 60%-90%), so that the first layer is separated from the second layer, which provides a greater volume and gives the feeling of a larger quantity of product with few inputs, allowing for reduced costs. arzbnn / nznz / B / YiAi Additionally, the surface of the second coating is not uniform, giving it a different appearance from the existing state of the art, which allows for the easy adhesion of any liquid or powder seasoning. In an additional modality, the first cooked layer is cooked by frying and where the second cooked layer is cooked by baking. The figures accompanying this description illustrate the method described above applied to peanuts. However, those skilled in the art will understand that these should not be considered a limitation of the invention. Alterations to the invention described herein may be foreseen by those skilled in the art. However, it should be understood that this description relates to preferred embodiments of the invention, is for illustrative purposes only, and should not be construed as a limitation of the invention. All obvious modifications to the spirit of the invention, such as changes in the shape, material, and dimensions of the elements comprising the invention, shall be considered within the scope of the appended claims. arzbnn / nznz / B / YiAi

Claims

1. A method for producing a multi-layer coated edible snack product, the method comprising: a) providing an edible raw core with an external surface; b) applying at least a first layer of coating compound onto the external surface of the edible raw core; c) cooking the edible raw core with the at least a first layer of coating compound to form at least a first cooked layer, said at least a first cooked layer having a first thickness; d) applying at least a second layer of coating compound onto the first cooked layer; e) cooking the at least a second layer of coating compound to form a second cooked layer, said second cooked layer having a second thickness, the second thickness of the second cooked layer being different from the first thickness of the at least a first cooked layer.

2. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the at least one first cooked layer is cooked by baking and wherein the second cooked layer is cooked by frying.

3. The method for producing a multi-layer coated edible snack product according to claim 1, wherein at least one layer of edible adhesive coating is applied over the outer surface of the raw edible core, covering the outer surface of the raw edible core before applying at least one first layer of coating compound.

4. The method for producing a multi-layer coated edible snack product according to claim 1, wherein at least one flavor-enhancing coating layer is applied over the second cooked layer.

5. The method for producing a multi-layer coated edible snack product according to claim 1, wherein said raw edible core is a member selected from the group consisting of nuts, nut derivatives, whole grains, dried fruits, fruit derivatives, dried vegetables and mixtures thereof.

6. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the flavor-enhancing layer comprises at least one of the following: sugar, soybean sucrose, an edible oil, seasoning, chili powder, colorings, salt, spices, among others, in the form of dry components or combinations thereof 7. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the second thickness of the second cooked layer is thicker than the first thickness of the at least one first cooked layer.

8. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the application of at least a second coating compound layer over the at least a first cooked layer is carried out immediately after cooking the at least a first coating compound layer.

9. The method for producing a multi-layer coated edible snack product according to claim 2, wherein the baking is carried out at a temperature of approximately 120°C to approximately 200°C, preferably from approximately 140°C to approximately 180°C, with an exposure time of approximately 5 minutes to approximately 60 minutes, preferably in the range of approximately 8 minutes to approximately 40 minutes.

10. The method for producing a multi-layer coated edible snack product according to claim 2, wherein 11. The method for producing a multi-layer coated edible snack product according to claim 4, wherein the frying is carried out at a temperature of approximately 130°C to approximately 210°C, preferably from approximately 155°C to approximately 200°C, with an exposure time of approximately 1 minute to approximately 20 minutes, preferably in the range of approximately 2.5 minutes to approximately 18 minutes.

12. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the number of layers of at least a first coating compound applied to the raw edible core is in the range of 1 to 100, preferably between 3 and 50 and more preferably 10 to 20.

13. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the number of layers of the at least a second coating compound applied over the at least a first cooked layer is in the range of 1 to 100, preferably between 3 and 50 and more preferably 10 to 20.

14. The method for producing a multi-layer coated edible snack product according to claim 1, wherein prior to cooking the raw edible core coated with the at least a first layer of coating compound, the raw edible core coated with the at least a first layer of coating compound is conditioned in a conditioning drum for a time range of approximately 1 minute to approximately 60 minutes, preferably from approximately 5 minutes to approximately 40 minutes.

15. The method for producing a multi-layer coated edible snack product according to claim 2, wherein the frying is carried out continuously or in batches.

16. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the at least one first cooked layer is cooked by frying and wherein the second cooked layer is cooked by baking.

17. The method for producing a multi-layer coated edible snack product according to claim 1, wherein the number of first cooked layers is the same as the number of first coating compound layers. arzbnn / nznz / B / YiAi 18. A method for producing a multi-layer coated edible snack product, the method comprising: a) providing an edible raw core; b) applying at least one first layer of coating compound onto the edible raw core; c) cooking the at least one first layer of coating compound to form at least one first cooked layer; d) applying at least one second layer of coating compound onto the first cooked layer; e) cooking the at least one second layer of coating compound to form a second cooked layer. Qrznnn / nznz / B / YiAi