초록 ▼

A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range 1/8 inch through 1/4 inch. The mult

A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range 1/8 inch through 1/4 inch. The multi-textured food products are produced by (a) coating a food piece with at least 100 percent by weight of a liquid coating of at least one melted fat that is solid or semi-solid at room temperature and is capable of inhibiting moisture migration from the coated food piece, (b) bringing the coating to a solid or semi-solid state to form a pre-coated food piece, (c) coating this pre-coated food piece with a liquid coating comprising at least one melted fat that is solid or semi-solid at room temperature to form a liquid-coated pre-coated food piece, and (d) contacting the liquid-coated pre-coated food piece with chunky particulate matter to form a food product that is enrobed with a substantially continuous chunky coating.

대표청구항 ▼

1. A process for producing a multi-textured food product having a substantially continuous chunky coating enrobing the product, said process comprising the steps of:(a) coating a food piece with a liquid coating having a viscosity of 5000-20,000 cps at 120.degree. F., said coating comprising a blend

1. A process for producing a multi-textured food product having a substantially continuous chunky coating enrobing the product, said process comprising the steps of:(a) coating a food piece with a liquid coating having a viscosity of 5000-20,000 cps at 120.degree. F., said coating comprising a blend of a flavoring ingredient and at least one melted fat that is solid or semi-solid at room temperature, wherein the said liquid coating composition is employed in an amount that weighs at least as much as said food piece and that is capable of inhibiting moisture migration from the coated food piece, (b) bringing said coating to a solid or semi-solid state to form a precoated food piece, (c) coating said pre-coated food piece with a liquid coating comprising at least one melted fat that is solid or semi-solid at room temperature to form a liquid-coated pre-coated food piece, and (d) contacting said liquid-coated pre-coated food piece with chunky particulate matter to form a food product enrobed with a substantially continuous chunky coating.