Method for preparing food products with sweet fructose coatings

Patent 4379171 Issued on April 5, 1983. Estimated Expiration Date:

October 7, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Abstract Claims Description Full Text

Patent References

2707153

3094947

3615676

Sweet coatings for food products
Patent #: 4089984
Issued on: 05/16/1978
Inventor: Gilbertson

Process for preparing a protein fortified natural cereal
Patent #: 4097613
Issued on: 06/27/1978
Inventor: DeLauder , et al.

Honey coated roasted nut product and method for making same
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Issued on: 07/17/1979
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Patent #: 4199373
Issued on: 04/22/1980
Inventor: Dwivedi , et al.

Method for applying soft flexible sugar coating to fresh chewing gum and coated chewing gum product
Patent #: 4250195
Issued on: 02/10/1981
Inventor: Cherukuri , et al.

Premix product for a dietetic cake mix Patent #: 4277504
Issued on: 07/07/1981
Inventor: Radlove

Inventors

Assignee

General Mills, Inc.

Application

No. 06/309533 filed on 10/07/1981

US Classes:

426/291, Liquid surface coating subsequent to application of particulate solid426/103, Sugar or carbohydrate containing426/292, Sequentially applied particulate solid426/293, Including surface coating with liquid or plastic426/303, Plural distinct steps of coating426/307, By application of molten material426/620Ready to eat

Examiners

Primary: Caroff, Marc L.

Attorney, Agent or Firm

International Class

A23L 1/164 (20060101)

Abstract

Disclosed are methods for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened ready-to-eat cereal. The coating contains a mixture of crystalline fructose and high fructose corn syrup. The amorphous fructose of the HFCS is converted in situ into the sweeter beta fructo-pyranose. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) applying HFCS seeded with up to 2% powdered crystalline fructose; (C) enrobing dry powdered crystalline fructose onto the cereal pieces in a weight ratio of crystalline fructose to HFCS of from 2:1 to 1:1; (D) coating the food base pieces with an edible oil; and (E) dusting with a dry powdered sugar.