Coated Food Product and Method of Preparation

Abstract

Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

1 . An improved savory snack food item, comprising:
 a food base having an exterior surface; and   an emulsion slurry coating disposed upon at least a portion of the exterior surface of the food base in the form of a thin continuous homogeneous film, including:   about 15 to 35% of the coating of low sweetness carbohydrates;   about 15% to 35% of the coating of a shortening that is solid at room temperature;   about 0.05% to 1% of at least one film forming gum;   about 0.02% to about 0.8% emulsifier;   a viscosity ranging from 600-2500 cps when at a temperature of between 60-85° C.; and,   about 5% to 30% savory flavor solids,   wherein the food base coated with the emulsion slurry coating establishes a savory snack food item having an outermost layer which is resistant to rub-off.   
     
     
         2 . The snack food item of  claim 1  wherein the coating is substantially free of a sweetness suppressor. 
     
     
         3 . The snack food item of  claim 2  wherein the emulsifier is lecithin and at least a portion of the film forming gum is selected from the group consisting of locust bean gum, agar, gum arabic, guar and mixtures thereof. 
     
     
         4 . The snack food item of  claim 3  wherein at least a portion of the flavor solids are dried cheese powder. 
     
     
         5 . The snack food item of  claim 4  wherein the food base is a puffed snack piece and wherein the snack food item has a moisture content of 5% or less. 
     
     
         6 . The snack food item of claim of  claim 5  wherein the puffed snack piece is a deep fat fried piece fabricated from a corn based cooked cereal dough in the form of a cornucopia. 
     
     
         7 . The snack food item of  claim 1  wherein the savory flavor solids are selected from the group consisting of sour cream, ranch, cheese, onion, garlic, yeast extract, barbecue and mixtures thereof. 
     
     
         8 . A coated food product having a powdery or fat based topping resistant to rub-off comprising:
 a food base;   an oil-in-water emulsion coating slurry, said slurry comprising:
 about 15% to 35% of the slurry of an oil phase; 
 about 0.2% to 0.8% of the slurry of an emulsifier; 
 about 15% to 35% of the slurry of a sugar, wherein the sugar has a low hygroscopicity and a melting point temperature ranging from about 100-180° C.; 
 about 0.05% to 1% of a hydrated film forming hydrocolloid; and 
 about 5% to 30% of the emulsion of savory flavor solids in powder form, 
   wherein said emulsion is dried on the food base to establish the coated food product with a single, outermost coating layer of a powdery or fat based topping which is resistant to rub-off with a weight ratio of emulsion to food base ranging from about 1:10 to about 3:2.   
     
     
         9 . The coated food product of  claim 8  wherein the emulsion has a moisture content of about 1-4% provided on the food base. 
     
     
         10 . The coated food product of  claim 8 , wherein the sugar establishes a non-melted sugar component in the coated food product. 
     
     
         11 . The coated food product of  claim 8 , wherein the coating slurry is provided on both the top and bottom of the food base. 
     
     
         12 . The coated food product of  claim 8  wherein at least a portion of the sugar is a sugar alcohol for savory non-sweet options. 
     
     
         13 . The coated food product of  claim 8  wherein the emulsion comprises about 20 to 30% sugars. 
     
     
         14 . The coated food product of  claim 8  wherein a weight ratio of emulsion to food base ranging from about 2:3 to about 3:2. 
     
     
         15 . The coated food product of  claim 8  wherein the hydrocolloid is a hydrocolloid blend including a combination of gum arabic and guar, agar and locust bean gum; or combinations of agar, locust bean gum, gum Arabic, guar. 
     
     
         16 . The coated food product of  claim 8  wherein the oil phase comprises shortening ingredients that are solid at room temperature. 
     
     
         17 . The coated food product of  claim 16  wherein at least a portion of the shortening ingredients is coconut oil. 
     
     
         18 . The coated food product of  claim 8  wherein at least a portion of the flavor solids is dried cheese powder having a particle size of less than 1% retained on a US standard size screen ≦850 microns.