Sweetened food product and methods of preparation
| Title: | Sweetened food product and methods of preparation |
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| Patent Number: | 10609,947 |
| Publication Date: | April 07, 2020 |
| Appl. No: | 13/624002 |
| Application Filed: | September 21, 2012 |
| Abstract: | Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating. |
| Inventors: | Barrett, Christopher J. (Plymouth, MN, US); Goedeken, Douglas L. (Blaine, MN, US); Green, Daniel R. (Minnetonka, MN, US); Huang, Victor T. (Maple Grove, MN, US); Jacobson, Lauren A. (Bloomington, MN, US); Nowakowski, Christine M. (Plymouth, MN, US); Whitman, Scott K. (New Hope, MN, US); Wojdyla Christensen, Danielle M. (Minneapolis, MN, US) |
| Assignees: | General Mills, Inc. (Minneapolis, MN, US) |
| Claim: | 1. A pre-sweetened comestible comprising a coated base, comprising: a base and a dried coating at a surface of the base, the dried coating comprising sucrose and non-sucrose soluble solids, with the dried coating including a lower coating comprising amorphous non-sucrose soluble solids, and a top coating comprising about 80 to 100 weight percent sucrose and about 0 to 20 weight percent non-sucrose soluble solids, wherein the total amount of sucrose in the dried coating is in a range from about 40 to about 80 percent on a dry basis, based on total weight dried coating, and wherein the crystallinity of the sucrose in the dried coating is a measured crystallinity value that is greater than or equal to a calculated crystallinity (y) value calculated according to the formula: crystallinity (y)≥2.28 x 2 −1.19 x+ 0.28 wherein x is a sucrose ratio of weight sucrose per total weight soluble solids in the coating. |
| Claim: | 2. A comestible according to claim 1 wherein the dried coating comprises from about 15 to about 50 weight percent non-sucrose soluble solids, and from about 0 to about 15 weight percent insoluble solids. |
| Claim: | 3. A comestible according to claim 2 wherein the dried coating comprises from about 0.5 to about 4 weight percent oil. |
| Claim: | 4. A comestible according to claim 2 wherein the dried coating comprises about 1 to about 10 weight percent insoluble solids selected from the group consisting of cinnamon, cocoa, vanilla, calcium carbonate, titanium dioxide, and a combination thereof. |
| Claim: | 5. A comestible according to claim 1 wherein: the crystallinity is at least at least 0.30, and the sucrose ratio is in a range between about 0.50 and about 0.80. |
| Claim: | 6. A pre-sweetened comestible comprising a coated base, comprising: a base and a dried coating at a surface of the base, the dried coating comprising sucrose and non-sucrose soluble solids, with the dried coating including a lower coating comprising amorphous non-sucrose soluble solids, and a top coating comprising about 80 to 100 weight percent sucrose and about 0 to 20 weight percent non-sucrose soluble solids, wherein the crystallinity of the sucrose in the dried coating is a measured crystallinity value that is greater than or equal to a calculated crystallinity (y) value calculated according to the formula: crystallinity (y)≥2.28 x 2 −1.19 x+ 0.28 wherein x is a sucrose ratio of weight sucrose per total weight soluble solids in the coating and wherein: the crystallinity is at least 0.50 percent, and the sucrose ratio is in a range between about 0.40 and about 0.80. |
| Claim: | 7. A comestible according to claim 1 wherein: the crystallinity is at least at least about 0.50 percent, and the sucrose ratio is in a range between about 0.60 and about 0.80. |
| Claim: | 8. A comestible according to claim 1 comprising about 40 to 95 weight percent of the base, and about 5 to 60 weight percent of the dried coating. |
| Claim: | 9. A comestible according to claim 8 wherein the total amount of sucrose in the dried coating is in a range from about 40 to about 80 percent on a dry basis, based on total weight dried coating. |
| Claim: | 10. A comestible according to claim 8 wherein the dried coating comprises from about 15 to about 50 weight percent non-sucrose soluble solids, and from about 0 to about 15 weight percent insoluble solids. |
| Claim: | 11. A comestible according to claim 10 wherein the dried coating comprises from about 0.5 to about 4 weight percent oil. |
| Claim: | 12. A pre-sweetened comestible comprising a coated base, comprising: a base and a dried coating at a surface of the base, the dried coating comprising sucrose and non-sucrose soluble solids, with the dried coating including a lower coating comprising amorphous non-sucrose soluble solids, and a top coating comprising about 80 to 100 weight percent sucrose and about 0 to 20 weight percent non-sucrose soluble solids, wherein the crystallinity of the sucrose in the dried coating is a measured crystallinity value that is greater than or equal to a calculated crystallinity (y) value calculated according to the formula: crystallinity (y)≥2.28 x 2 −1.19 x+ 0.28 wherein x is a sucrose ratio of weight sucrose per total weight soluble solids in the coating, and wherein the non-sucrose soluble solids are selected from the group consisting of corn syrup solids or glucose solids. |
| Claim: | 13. A comestible according to claim 1 , wherein the lower and top coatings are applied as slurries. |
| Patent References Cited: | 2788277 April 1957 Huber D202609 October 1965 Weis et al. 3246990 April 1966 Thompson et al. 3464827 September 1969 Tsuchiya et al. 3600193 August 1971 Glabe et al. 3687687 August 1972 Liepa 3814822 June 1974 Henthorn et al. 3840685 October 1974 Lyall et al. 4089984 May 1978 Gilbertson 4101680 July 1978 Edwards 4338339 July 1982 Edwards 4379171 April 1983 Furda et al. 4755390 July 1988 Calandro et al. 4859477 August 1989 Augustine et al. D339443 September 1993 Bielinski et al. D339444 September 1993 Evenson et al. D341469 November 1993 Evenson et al. 5318794 June 1994 Richards 5342188 August 1994 Zimmermann 5372826 December 1994 Holtz et al. 5424085 June 1995 Hsieh et al. D368791 April 1996 Laughlin 5516541 May 1996 Breslin D372352 August 1996 Laughlin D373671 September 1996 Laughlin et al. D384785 October 1997 Laughlin D403485 January 1999 Clanton et al. 6143342 November 2000 Weinstein et al. 6149965 November 2000 Van Lengerich et al. 6495179 December 2002 Zietlow et al. 6746707 June 2004 Krysiak 6793953 September 2004 Zietlow 8394437 March 2013 Lykomitros et al. 2004/0197446 October 2004 Haynes et al. 2005/0255218 November 2005 Green et al. 2005/0266142 December 2005 Green et al. 2006/0257549 November 2006 Overly, III et al. 2006/0286223 December 2006 Long et al. 2007/0237860 October 2007 Abu-Ali et al. 2008/0317919 December 2008 Long et al. 2010/0173051 July 2010 Froseth et al. 2010/0183772 July 2010 Clanton et al. 2011/0183046 July 2011 Nack et al. 1168919 June 1984 2012722 August 1990 WO 2000/056173 September 2000 2005/051094 June 2005 WO 2009/106218 September 2009 |
| Other References: | Saleka-Gerhardt, et al., “Non-Isothermal and Isothermal Cyrstallization of Sucrose from the Amorphous State” Pharmaceutical REsearch, Cover Date: Aug. 1, 1994, Publisher: Springer Netherlands, Issn: 0721-8741. pp. 1166-1173, vol. 11, Iss. 8. cited by applicant Fast et al., “Breakfast Cereals and How They are Made”, Minnesota, AACC, pp. 195-220, Jan. 1, 1990. cited by applicant Anonymous, “ROMP-Isomeratzucker” Rompp, Jan. 1, 2015, XP055190750, URL: https://roempp.thieme.de/roempp4.0/do/data/RD-09-01623. cited by applicant |
| Primary Examiner: | Dees, Nikki H. |
| Attorney, Agent or Firm: | Diederiks & Whitelaw, PLC Kaihoi, Esq., Gregory P. |
| Accession Number: | edspgr.10609947 |
| Database: | USPTO Patent Grants |
| Language: | English |
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