Candy-coated raisins and method for producing same

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Readily identifiable fruit or vegetable derived

Reexamination Certificate

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C426S099000, C426S103000, C426S639000

Reexamination Certificate

active

06200612

ABSTRACT:

BACKGROUND OF INVENTION
1. Field of Invention
This invention relates generally to the production of candy-coated raisins, and more particularly to a technique for producing raisins having a fat-free candy coating which enhances the nutritional value of the raisins and renders them more palatable.
2. Status of Prior Art
A raisin is a dried fruit of certain variety of grapevines having a high sugar content and solid flesh. Raisins are nutritionally valuable, for they not only have a high natural sugar content, but also contain iron and other minerals as well and vitamins A and B. To convert the grapes into raisins, they must be dehydrated, usually by sun drying.
The production of raisins is limited to those regions such as in California having a long, hot growing season, for the grapes must remain on the vine until they are fully matured and attain a high percentage of sugar. Also enough time must elapse between the harvesting of the grapes and the fall rainy season to permit sun-drying.
Because it is a fruit, a raisin contains no fat, this being nutritionally desireable, for fat-laden foods are interdicted in many diets. Raisins, therefore, are a popular and healthy snack food. However, in some instances, raisins are provided with a chocolate or yogurt coating to add flavor thereto, for most children prefer candy-like snacks. Such raisin coatings have a high fat content and this is nutritionally undesireable. Moreover, chocolate or yogurt coated raisins have a dull appearance which is unappealing to consumers, for then the coated rasins look like amorphous droppings.
Candy-coated food products, before being coated, usually have oil applied to render the surface of the product receptive to the candy coating. This oil increases the fat content of the product.
Raisins, because of their fleshy interior, are chewy and do not crumble when engaged by the teeth. In the context of snack foods, this is a drawback, for with the more popular snack foods, the food product can be bitten into with the teeth and masticated.
Various psychological factors come into play in regard to the satisfaction one obtains in eating a food product that must be masticated so that it is crushed and ground in preparation for swallowing and digestion. This affords a greater degree of satisfaction than a product that requires little or no mastication.
Thus one could provide in a liquid form, a food product whose nutritional content is the same as a solid masticatable product. Yet the typical consumer would enjoy the solid food product far more than the equivalent liquid product which has only to be swallowed. Moreover, the process of mastication stimulates the flow of gastric juices to promote digestion.
Thus the most popular of Italian foods is pasta which when cooked in a conventional manner is soft and limp. The preferred technique for cooking pasta is to impart an “al dente” quality thereto, so that the cooked pasta is then somewhat resistant to the teeth to promote mastication.
SUMMARY OF INVENTION
In view of the foregoing, the main object of this invention is to provide raisins having a fat-free candy coating thereon which not only enhances the nutritional value of the raisins, but also renders them crunchy, and to a technique for producing these coated raisins.
More particularly, an object of this invention is to provide coated raisins of the above-type in which formed on the raisins is a thin, brittle candy coating that when the raisins are masticated, is crunched into small particles to impart a crunchy sensation thereto.
Yet another object of the invention is to provide candy-coated raisins on which the surface of the coating has a shine imparted thereto by an edible polishing agent so that the coated raisins are more appealing to consumers.
Briefly stated, in a technique in accordance with the invention, the raisins to be coated are deposited in a spinnable panning pot containing the heated liquid and dry ingredients composing the coating. The pot is then spun until the liquid cools and hardens and there is then formed on the raisins a thin and brittle candy coating. This candy coating, when the raisins are masticated, is crunched into small particles, the particles being intermingled with the flesh of the raisins to impart a crunchy sensation to the eating experience.


REFERENCES:
patent: 3554767 (1971-01-01), Daum et al.
patent: 5558890 (1996-09-01), Brown et al.
Minifie, W. 1980, Chocolate, Cocoa, & Confectionery: Avi Publishing Co., Inc. Westport, CN, pp. 450 & 451.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Candy-coated raisins and method for producing same does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Candy-coated raisins and method for producing same, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Candy-coated raisins and method for producing same will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-2460164

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.