Method for coating and infusing nut products with honey-sucrose

Details Method for coating and infusing nut products with honey-sucrose Method for coating and infusing nut products with honey-sucrose

1982-12-16

1985-05-07

Yeung, George

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Of whole isolated seed or bean

426 93, 426632, A23L 136

Patent

active

045158207

ABSTRACT:
A method for coating and infusing nut products with honey-sucrose solution for roasting, which method consists essentially of the steps of (1) preparing a solution comprising 50%-70% by weight sucrose, 10%-20% by weight honey and the balance water, (2) heating the solution to no greater than the soft-ball stage, (3) coating shelled nuts with the solution until the nuts become at least partially saturated with the solution, (4) drying the coated nuts at least to where there is no excess solution left to interrupt a subsequent roasting process, and (5) roasting the coated nuts until they have a golden brown transparent glaze.

REFERENCES:
patent: 2333442 (1943-11-01), Rex
patent: 3184316 (1965-05-01), Doan et al.
patent: 4089984 (1978-05-01), Gilbertson
patent: 4161545 (1979-07-01), Green et al.
Barnett, The Art & Science of Candy Manufacturing, published by Books for Industry Division of Magazines for Industry, Inc., N.Y., N.Y., 1978, (pp. 187-199).

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