Coating unblanched, raw nuts

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom

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Details

426103, 426303, 426309, 426575, 426576, 426577, 426578, 426658, 426660, 426661, A23G 300, A23L 136, A23L 1052

Patent

active

053625056

ABSTRACT:
Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

REFERENCES:
patent: 2824009 (1958-02-01), Lindow
patent: 3167035 (1965-01-01), Benson
patent: 4053650 (1977-10-01), Chino et al.
patent: 4499113 (1985-02-01), Mochizuki et al.
patent: 4522833 (1985-06-01), Sharma
patent: 4692342 (1987-09-01), Gannis et al.
patent: 4769248 (1988-09-01), Wilkins et al.
patent: 4822625 (1989-04-01), Gannis

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