GOEDEKEN, Douglas L.,HUANG, Victor T.,GREEVERS, Lauren A,NOWAKOWSKI, Christine M.,BARRETT, Christopher J.,GREEN, Daniel R.,WHITMAN, Scott K.,WOJDYLA CHRISTENSEN, Danielle M.
申请号：
ES12832912
公开号：
ES2657562T3
申请日:
2012.09.21
申请国别(地区):
ES
年份:
2018
代理人:
摘要：
A method for preparing a previously sweetened food, comprising the steps of: A. providing a base of dried food pieces having an outer surface； B. apply a small amount of a first slurry of sweetened edible liquid fat and sucrose powder to at least a portion of the outer surface of the base to form a base coated with the first slurry of sweetened oil, such that the proportion The weight of the oil with respect to the powdered sugar ranges between approximately 20: 1 and 1: 1, so that the powdered sugar has an average particle size of less than 100 microns； such that the weight ratio between the base and the powdered sugar of the slurry corresponding to the fresh oil slurry ranges between about 20: 1 and about 1,000: 1； C. applying a significant amount of a second coating of sugar syrup to the base pieces, as a coating or layer, in a certain proportion by weight of the base with respect to the coating composition, such that said composition The sugar syrup coating comprises: 80% or less of sucrose (dry weight of syrup), at least 15% of a second supplementary soluble solid without sucrose content (dry weight of syrup), and the remainder to complete with other undissolved ingredients, such that the weight ratio of the base with respect to the second coating of sugar syrup ranges between about 100: 10 and 100: 100, in order to provide a wet base coated with oil sweetened and sugar syrup； and sufficient amounts of moisture to form a syrup； D. Dry the wet base coated with sweetened oil and sugar syrup to a moisture content of between about 1% and 5% by weight of the coating, in order to provide a dry, previously sweetened, coated food having a value of crystallinity of sucrose of at least 0.35.Un método para preparar un alimento previamente edulcorado, que comprende las etapas de: A. proporcionar una base de trocitos de alimento desecados que tienen una superficie exterior； B. aplicar una pequeña cantidad de una primera lechada de grasa comestible líquida edulcorada y sacar
