Patent US4605561A successfully refreshed from Google Patents.
US4605561A
Expired / Lapsed
US
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Fondant and food bars produced therefrom
Assignee: Entenmanns Inc
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Filing: 1985-04-15
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Granted: 1986-08-12
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Expires: 2005-04-15
Abstract
Abstract An intermediate moisture, polyhydric alcohol-free, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by mixing the fondant with various dry ingredients, including dry grains, nuts, and fruits. The soft, chewy food bars are processed without the use of polyhydric alcohols, by adding free water and sucrose to the fondant prior to cooking. This added free water is available to migrate from the cooked fondant to the dry ingredients after the food bars are produced, and this results in a smaller amount of sugar crystallization and a soft, chewy bar.
Inventors
- 👤 Kevin W. Lang
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 19:57
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/02; A23G3/14; A23G3/34; A23G3/36; A23G3/0205; A23G3/0226; A23G3/346; A23G2200/00; A23G2200/06; Y; Y10; Y10S; Y10S426/00; Y10S426/81
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
74 words
A polyhydric alcohol-free cooked fondant, which has a moisture content of 10-15%, useful in the production of food bars, produced by cooking, at from 227° to 234° F. for not more than 4 minutes, a mixture comprising: (a) 15-20% granulated sugar; (b) 10-35% of a 42-75 DE corn syrup containing from 70 to 81% solids; (c) 5-25% of a 20-42 DE dextrin; (d) 5-20% fat; (e) 15-40% other sweeteners; and (f) 8-15% added water.
Claim 2
Dependent Claim
74 words
A polyhydric alcohol-free cooked fondant, which has a moisture content of 10-15%, useful in the production of food bars, produced by cooking, at from 227° to 234° F. for not more than 4 minutes, a mixture comprising: (a) 15-20% granulated sugar; (b) 10-35% of a 42-75 DE corn syrup containing from 70 to 81% solids; (c) 5-25% of a 20-42 DE dextrin; (d) 5-20% fat; (e) 15-40% other sweeteners; and (f) 8-15% added water.
Claim 3
Dependent Claim
44 words
A soft, chewy, polyhydric alcohol-free ready-to-eat food bar, comprising: (a) 30-45% of the fondant of claim 1; (b) 40-50% dry food particles; said food bar having a moisture content between 6 and 15% and a water activity (A w ) between 0.30 and 0.65.
Claim 4
Dependent Claim
21 words
The food bar of claim 2 containing dry food particles selected from the group consisting of dried fruits, granola, crisp rice.
Claim 5
Dependent Claim
19 words
The food bar of claim 2 wherein the dry food particles are comprised of granola and 10-15% chocolate chips.
Claim 6
Dependent Claim
19 words
The food bar of claim 2 wherein the dry food particles are comprised of granola and 5-15% peanut butter.
Claim 7
Dependent Claim
18 words
The food bar of claim 2 wherein the dry food particles are comprised of granola and 5-10% raisins.
Claim 8
Dependent Claim
15 words
The food bar of claim 2 wherein the dry food particles consist of dried fruit.
Claim 9
Dependent Claim
152 words
A process for producing a soft, chewy, polyhydric alcohol-free, ready-to-eat food bar comprising the steps of: (a) hydrating a 20-42 DE dextrin in water to form a mixture containing 40-50% dextrin and 50-60% water, where said mixture comprises 13-30% by weight of a fondant; (b) preparing a mixture comprising 15-20% granulated sugar, 10-35% of a 42-75 DE corn syrup containing 70-81% solids, 5-20% fat, and 15-40% other sweeteners, said percentages are by weight of the total fondant; (c) preparing the fondant by mixing together the mixture in step a with the mixture in steb b to form the fondant; (d) heating the fondant until it has a final moisture content of 10-15%; (e) cooling the fondant of step d; (f) mixing together dried food particles; (g) adding the fondant to the dry food particles and mixing until a uniform dough is formed; and (h) shaping and cutting the dough into food bars.
Claim 10
Dependent Claim
152 words
A process for producing a soft, chewy, polyhydric alcohol-free, ready-to-eat food bar comprising the steps of: (a) hydrating a 20-42 DE dextrin in water to form a mixture containing 40-50% dextrin and 50-60% water, where said mixture comprises 13-30% by weight of a fondant; (b) preparing a mixture comprising 15-20% granulated sugar, 10-35% of a 42-75 DE corn syrup containing 70-81% solids, 5-20% fat, and 15-40% other sweeteners, said percentages are by weight of the total fondant; (c) preparing the fondant by mixing together the mixture in step a with the mixture in steb b to form the fondant; (d) heating the fondant until it has a final moisture content of 10-15%; (e) cooling the fondant of step d; (f) mixing together dried food particles; (g) adding the fondant to the dry food particles and mixing until a uniform dough is formed; and (h) shaping and cutting the dough into food bars.
Claim 11
Dependent Claim
20 words
The process of claim 8 where said fondant and dry ingredients are in a ratio of from 0.4:1 to 0.75:1.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1989-08-11 | 1990-02-10 | 1990-08-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-08-11 | 1994-02-10 | 1994-08-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-08-11 | 1998-02-10 | 1998-08-12 | $7700.00 | Window Closed / Lapsed |