CA2116218A1 - Microwavable coatings based on starch and cellulose - Google Patents
Microwavable coatings based on starch and celluloseInfo
- Publication number
- CA2116218A1 CA2116218A1 CA002116218A CA2116218A CA2116218A1 CA 2116218 A1 CA2116218 A1 CA 2116218A1 CA 002116218 A CA002116218 A CA 002116218A CA 2116218 A CA2116218 A CA 2116218A CA 2116218 A1 CA2116218 A1 CA 2116218A1
- Authority
- CA
- Canada
- Prior art keywords
- starch
- batter
- weight
- foodstuff
- cellulose gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Adhesives Or Adhesive Processes (AREA)
- Medicinal Preparation (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A method of producing a coated foodstuff which may be reheated by microwave irradiation comprises: (a) applying to the foodstuff a predust composition which is an admixture of at least one particulate starch and at least one particulate cellulose gum which per se gels upon heating in the presence of moisture, (b) applying a batter to the predusted foostuff, said batter comprising a starch and a cellulose gum which per se gels upon heating in the presence of moisture, (c) frying the battered foodstuff, and (d) cooling the fried product.
A method of producing a coated foodstuff which may be reheated by microwave irradiation comprises: (a) applying to the foodstuff a predust composition which is an admixture of at least one particulate starch and at least one particulate cellulose gum which per se gels upon heating in the presence of moisture, (b) applying a batter to the predusted foostuff, said batter comprising a starch and a cellulose gum which per se gels upon heating in the presence of moisture, (c) frying the battered foodstuff, and (d) cooling the fried product.
Description
Z2 FEB '94 15:12 M~RKS & CLERK M/C 061 834 114Z . P. 7/21 /0 ~il3/036~4 . 1 P~/Ci~ng:2~01$59 2 ~ 1 8 - Mic~av~le coatin~s ba~sed on ~tarc~ aDd cell~lose The present invènt'ion relate~ to food products provi~ed with a ;~ ~. mlcrowavable coating such that the product may be heated by mic~owave irradiation prior to consu~ilption.
The micro~raYe oven is now well established in both the home and irl c:atèring establishments for heating food. Microwave ovens are particularly ~uitabie for ~eating food products which ~aYe been pre-prepa~ed by a food manufacturer. Such pre-prepared p~oducts are '~ suppl~ed for example to ~;hops and superma~et's and also to restaura~ts and ~o-c~liëd "fast food~ es~ablishments. The pre-pr~pared product need only be heated in the microwa~e oven so that time spent food ~?reparation by,' for exampie, persorinel in a catering sstablishmen't i5 miriim~sed. ' ~ Examp~es of iiuch prë-prepared products are batter coated foodstu~fs' in 'which the bas~c foodstuff (e.g. meat, fish, poultry, ~egetables, fru~t, iced products etc) has been coated in batter, optionally subsequently coated in cNmbs',' and then deep fried prior to being frozen ~or' supply to the shop, supermarket, or cater~ng establlshment.
,: . .
;~ However, particular care'needs to be taken in the preparation of suc~ batter coated foodstuffs to ensure that the procluct (as heated . by the microwave oven) has t~e required texture and "mouthfeeln. This ~; ~ because m~crowa~e heating of the foodstuff' (eg from froz~n to a i tsmperature of at le~t about 70C) ~rlli cause signiflcant moisture. releafie from the food~;tuff. Without'prop~r fo~mulation of the coating, ~ this moisture release can maké the coating very ~og~y, resulting in poor te~ture and "mouthfeel" when the product is eaten.
EP-A-0 155 760 d~:~cIoses a procedure for''forming a coating composition on a foodstuif by appiying sequentlally (a)' a predust (b) a batter . ' ' . (c3 low density brëadcrumbs. . ' '' The preduE;t layer i8 :a ~inely divided mixture of components and may, for example, comprise' abo~t 1 - lO~'of powdered e~ albumen or ot~er food binder (eg ~elatfn or staich~ to provide adhesion for the . :. . ..: .. .
, . ..
. .- 8~JB5TITUTE SHEET
22 FEE~ '94 15:12 M~RKS & CLERK M/C 061 834 11~i2 P.13/21 j;
W O 93/03634 21 1 6 2 ~ ~ P~/GBg2/0~559 componcnts and a balanc~ of breadcrumbs with or without flour.
Seasonung ma~ also be incorp~ra$ed to the predust.
~ he overaJl eoating composition (l.e.comprised of(a)-(c) above) is chosen to provide an ~verall controlled degree of porosity to retain some moistness but to release ~he excecs generated during reheating.
.WO.~A-88/06007.relates particularly to a batter composition and al~o discloses a method by ~hich a foodstuff may be p~epa~ed prior to coating ~th the batter. In particular W0-A-88/06007 disclose~ that the foodstuff may be predusted with. a high amylose ctarch and altern~ti~ely or additionally a precoat of ~ethyl cellulose may be ' ' , employ~d.
~ , According to a ffrst aspect of the present invention there ls j pro~ided a method .o~ producing a. coated foodstuff which,.may be .'~:
j reheated by microwa~e irradiation, the method ~omprisin~
(a) applying to the foodstuff a predust composition wbich is . sn adknixture of aS least one particulate starch and at ~ leas* one particulate cellulo,se gum which per se ~els upon . -3 heati~g in the presence of moisture, ",.
(b) applying a batter to t~e predusted foodstuff, ~aid batter ,.
comprising a ~tarch and a ce~ulose gum which per se gels upon heating in the presence of moi~ture, .~.;
(c) irying the battered fooastuff, and ~d) cooling thé ~ried prod-ict. Preferably, cruml~ is applied to the battered foodstuff pr~or to frying th~reof.
~he fri~d food product may for example bë ch}lled or frozen. If des~red~ the food product may bo subject to further cooking or other proce~sing steps after frying and prior to chilling or free~ing. ~ ¦
The food products produced bS~ the method of the inventiol~ may .
be packaged i~ a suitable container~ e.g. a microwavable tray. and ~ i ~-frozen ~or storage. Subseql~ently, the products may be reheated in a .~ I
i ~crowave oven.
. ~he function of the pre-dust composition is to form a dense .
high viscosity surface film which acts as an oil absorption barrier and .
a moisture migration bar2~er. Ft~rtbesmore, the film acts as a high .temperature, freeze stable environment for any seasoning in the product composition (see below), and also as a "so~strate" to which . ' ' .
. SUBSTITUTE SHE~
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ZZ FEB '94 15:13 MRRKS & CLERK 11/C 061 834 1142 P. 9/Zl '~ WO 9.3/03~34 PCI/~ 92/OlS59 211fi2l8 bonding with the bat~er. can ~ak~. pl~ce.. . A further fu~ction of the fil~n is to act ag a cryoprotectant. . ...
The preqence .of -the sta~ch .and cellulose :.gum. in the batter psovide il cooked.batter w~ich .forms. ~ heat s~able freeze~thaw-heat b~ier/~rfa~e.. When the food p~od~.wt is reheated in a. microwave oven, ~he ~a~ter iB regenerated ~ith ~team. iss~in~: from the food product. The coating ~s a ~hole . llo.ws. excess n7oisture to pass throu~ as thermal.gelatlon takes placei Subsequently, when the ~ood cools after excess moisti~re is released, the coating ~elf-crisps by absorption. of . ree moistur~
The over~ result is th~,. in the reheated product, the. texture of the coated ~ood arld the cri~pnes~ of the batter are as would be ~pet ted for a fre~hly deep-fried coated product.
The predust composition used in :the in~ention incorpvrates a cellulose gum which, when in the presence of water, produces a gel upon hea~ing. Such gl~ms are: ~lready known and. are generally comp~ed ~f methylcellulose or hydrw~yalkyl.derivatives ~her~of (e.g.
hydroxypropylmethylcellulo~e-gum). We have surprisingly found that ad~cture~ of such particulate.gums and a pa~ticulate ~tarch produce (upon hcating in the present:e of. mol~t-lre) a .gel of..significantly higher viscosity than that t?btained. for the :cellulose gum alone.The pr~orred..cellulose. gums for use i~ the ..predust composition are m~thylcellulos~ gums (and hyd~oxyalkyl derivatives thereof) and are mo$t.preferably those which, ~Lt 2% conCentration in water aDd at a t~mperature of 50-75C produce ~ ~scos~ty of 3000 -: 100.000 cP as measured uging a Brookfield or simil~r ~riscometer usin~ a No. 4 ~pindle or a~y. viscosity apprc~p~iate to the predust composition.
Particularly sui~ble cellulose .gums are available from ~e Dow Chemical .Compa~y under the .T~ade Mark METH~CEL. Particularl~r preferred are those METHOCE~ products :available under the designations A4M, F4t~l1 and K4M, - -The starch to be used in the predust composition is: pre~erablyone ha~ng .~ low amy~ose. content ~s this will ensure th~t the starch (and mor~ particularly the- amylose). does not give the foodstuff an undesira~le aftert~ste. Typically the amylose content will be be~ow 35% by weight. Starches .which meet this cr~teria indude potato, tapioca, arrowroot, corn, sorghum, rice, wheat, oat, waxy maize, waxy . SlJB5~ITUTE SHEET
2Z FEE3 '94 15:14 11flRKS & CLERK M~C 061 E~34 11q2 P. 10/21 .
wo g~/03634 21 ~ fi 2 ~ 8 P ~ ~GB92/01559 sorghum, wa~y rice and sago. We do not however preclude the use of ~tarches wit~ higher amylose contents. eg Up to 70%.
Typically the predust composition will comprise 10-95~ by weight of the st~rch and 5-90% of the cellulose gum based on the total weight of the starch and g~m i~ the predust. More preferably, the predust composit~on co~prises 10-70~ by weight of the cellulose gum.even more pr~ferably about 30-55~ of the gum on the same wei~ht basis.
~ he product composition may also include seasoning. e.g. in an ~ount up to 50~ (e.~. 20-40%) by .weight (of the total weight of the predust co~po~;it}on) o~ seasotling~ The seasoning in the pr~dust composltion will d~pend on the food product being coated but may ~clude, for.e~unple, salt, pepper, flavourings, and flavour enhancers te.g. monosodium glutamate). It is found.that bonding of the p~edust composition to the foodstuff ie enhanced .when salt and other seasonhgs are prese~t in the predust c~mposition. We have also found that the seasoning appears to be stabilised by the predust. As f 'a result, the full flavour of the seasoning is obtiined in the fi~al product, as-a~mpared to the case where the seasoning is applied 'directly to the food~;tuff in which case some ~estabilisation of the easoAing ~and hence loss of.flavour) seems to occur~
The.predust composition may be.such that.it forms a gel with free surfsce moisture .on the foodstuff pxior to thermal geletation during the cooking process.
Gene~dly, tho p~ck-up of the predust composition by the , foodstuff wlll bQ about 1-2%.. .
;~he cellulose gum present in the batter is preferably one which, at Zg6 conC~ntration.~. witer a~ld. at a temperature of 50-75C, has a viscosity of 2~00 to 8500 cP as measured by a.Brookfield or similar vi~co~eter using ~ ~o. 4 spindle.. More preferably this viscosity is 3~00 to 6000. Examples of gums which may be used in the batter .include ~ mOCEL products available under the designatios~s A4M, F4M, and X4M.
..
The starch in the batter is preferably a hi~h amylose starch.
Sueh starc:hes are hard ~ranular, high gela~ion temperature starch.
The hlgh hmylose starch may for e~cample be that ~vailable under the name MICROCRISP from National Starch.
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8{JB5~1:TU-rE SHEET
Z FE~ '94 15:14 MRRKS & CLERK M/C 061 834 114Z P. ll/21 WO g3/U363~ pcr/GB9~olsss 2 ~ 3 ~
.~ The.batter will generally also include .a flour. most preferably a gluten free flour. I~ has been found that gluten a~pears to "clump"
a~d cause a nchewiness~. in .the produ:t upon reheating.
`' . .~he batter will b.e produced. ~y admixing the powdered batter ingredien~s with water. Typically, the powdered batter ~ngredient~
wlll compn~e . . ...... .~
. . . by weight High Amylose Starch 40-5096 CelluloRe. Gum, . . 1-5%
Elour . . 2S-4096 .
Ancill~ry Ingredients . ba~ance The abow per~enta~es aI~e by w~ight of the total weight of the p~Yded.batter ingredients. . .
The. ancillary ingredie~t~.may.include p-xylose dried eg~ yoke, dried egg white, and/o~ emul6ifiers.etc. -Typ~2ally the pswdered batter ineredients will comprise - ..
. . . by wei~ht High Anylose Starch ; . 40-50 . ..
Cellulo~e Gum 1-5 High.Eny~e Soya Flour . ... ... .5-10 .
Dried Egg Yoke..(Yl) . . .. 4-5 .
Glyceryl Monostearate ..... l-2 (or other.e~auls~fier) - . .
.D-~cylose . . 1-3 .
Glucorlo-I;-L~ctone .. 1-2 .
Dried ~;gg White. (Pl9) . 10-15 Soya ~lour . 20-35 . ...
The. D-~ylose provides a. browrling effect (by the Maillard reaction) to give the appearance of a "fin~shedn .prodllct from the frylng operation. (~e. produc:t from.~he frying operation is ~n fact a .' 'semi-fin~shed' .pro.duct ~ith the subseg~ent micr~wave heatin~
operation pro.vid~ng the .'fin~shing' .stcg). Reducing ~iugars othnr than D-~ylosè tnay a~so be .used. The.. ;lucono-D-Lactone..serves to control . . . . , :. . . . . . .
. 8UBS~i~U~E SHEEI-~ . . . - . - - - . . . . . .
:
.22FEB '94 15:1.5 ~RRKS & CLER kM/,C 061 834 1 2 ~, . P. lZiZl ~0 93/û3634 - PCl'lGBgZ/OlSSg 2 ~ ~ (i 2 i ,53 ~:
: . 6 t~e Msillard reaction due to conver ion of the lactone ~nto glu~onic acid without such~cont~ol.
. . .
The powdered ingredientfi will generally be mixed with water in a ~atio of one part ingredie~ts to Z-3 par~s wa~er (most preferably a~out 2.5 parts water). . :.
It will be appreclated thit the powdered ingre~ients may be adm~sed together, and ~upplied, B i a :'batter mix' to be let down with water a~.required. .
GeDerally about 15-25% (e.g. 20%) of batter based on the weight of the ~ood being coated i5 applied to the foodstuff. ~y increa~in~
the viscosity'i~f ~he batter (by teinperature variance it is possible to incrsasei the ~ick~ of batt,er~ ~to . aû%. .~
'.As inentioned, above, it- is :preferred :$o~ `app~y crumb to the ~atte~ed foodstuff. one example of crumb whi~i` may be used is R~IM
100~ ;Japa~ëse St~le (iinbleached). Generally thë crumb will Aave a particle slze of 2 mm to 8 mm.. Typically. the amount of predust, . batter and crumb on the product will be such that, after frying. t~e coated foodstuff will be 30-40% (e.~. 33-3796) by weight greater than the weight of the uncoated foodstuff..~ some circumstances. particularly on ~ler core pioducts, the ~ght~ln~e-:ma~ be ~ost less than The ~atter. .m~c,; when .fried". ,acts ~as ..a` cr~op~otectant to the crumb ind a~ter mlcrowave -heating causes :~thë. crumb to dry out rap~dly and~ regain its`texture. -~ L~' ' '~ '' ' , The battered;;jEoods~u~ is fri,ed us~g conventional techniques.
,. ,: ,.. . : ... ,.. ,. .. , ,...................... ., ~iene~ally,.. the te~perature.of-the.oil m:Awhich the product ls frled ~ :::
will be 195 - l98a .The ~ `g.oil'm~y:be-for.-example a blenc~ of hydrogenated Yegeta~le oils :with dLmethyl polysiloxane added as a "fry~ng iife" extender. Higher frying $emperatures may be used if lower fr~nng times are required. .: . ; ~. .
The f~ying process may be conducted either to cook the ., foodstuff partially or fully according to requirements. For example, J ~ : :
the core ~ood may be part-cooked, with the cooking to co~pletion effected durin~ sub~equent microwaving (see infra). .
.~he increase in temperature dunng the f~ing proces~ cause:~ t~e pre-dust composition (in eombination with the moisture naturally pres~t on the surface of the foodrtuff) to form a viscous ~el coating . ;.
,. - . 8UB8TITUTE SHEEr , Z2 FE~3 '94 15:16 M~IRKS & CLFRK M/C061 834 11~2 P. 13/21 WO 9,3~03634 . , PCI/GB92/01559 , 2~16~
7 ' ~ro md t}~e foodstuff. The gel formed by tbe p.r~du~t is therefore able to take-up moisture which is thus,not. released into the battqr. 'rhe .gel ,produced wi~l :be' istronger ~d more stable than .that obta~ned by u~e of the c.ell,uloi~e. gunl. alone and. will. provide a ~trong bo~d between th8 batter ,and the food,stuff. .. Dependir.~ , on the exact predust composition, the,gel coating ~ill have a groater or lesser permeability to moisture ~apour. It is therefore possible tO formulate .the predust .oompo6ition to take into acCOUAt the ~mount of mo~sture which will be released by the foodstuff du~ng f~ing to ensure that a crisp batter is .ob,ta~ed. . . ~
.' Upon cooling of,the fried productj the,gel remains but may or m~y not docrease in,.viscosity. Dunng re-h,eating of the, battered product in a micrcswa~e oven, the gel (forn ed from the cellulose gum/starch mixture predust) will again control the moisture which i5 rele~ed into the batter. -, ., ~ ; indi~:ated above, the predu.st composition'may be formulated to t ke~ ~nto. account, the amount of moisture vapour which will ~e rele~ed ~nto the batter during f~ying al~d mic~owaving to ensure that the batter. does not become ~oggy dur~ng either of the heating stageC.
~h~s will onsure that the . foodstuff (when . eaten) h~s a good ~mo~lWeel" as expected fQr tbe type of product being consumed.
ThU the predust ~omposition,will be dependent on the moist~r~
wntrol wh31ch the, gel. ~produced ,by heating .of the, predust during ~3rylr~E ~d mic~owavlng) i5 required to exhiblt. For example, fish products should 108e water through the,.gel coating ,during the heating sl~ps to provide an ~:lement of h.d2~ness" within the fish flesh as i5 desir~ble for a good ~outhfeel~. Conversely. meat snd poultry ghould ret~in inoisture durin~ beatin~ to, ensure a ~esirable "mouthfeel" for the product. .Other food products ~eg vegetables) may require the use of p~edu~ts ~l~ich .provide an. intermediate , degree, of ~noisture tra~sion. . . .
: In general, the . higher the conte,nt of cellulose gum in the predust the higber wili be the permit,ted moisture loss through the gel dunng hea~g. Thus, for axample. it is gener.ally. preferred to use a predust composition containing 5~-7096 .,by weight of cellulose gum ~baed on the tota~ welght of the. cell3~lose. gum .arld starch3 where higher mo~sture release is required, e.g. ln the case of fish.
. '' '-2Z FEB '94 15:16 MRRKS ~ CLERK M/C 061 B34 1142 . . . P.14/21 . ~
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2 1 1 6 ~ P~J~9~
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. . - 8 Conversely, for a product such a poultry (e.~. chicken) where there is comparatiyely less moi-stt~re reie~e~rom the foodstuff, a lo~ter amount of cellulo e gum would be u~ed (typically 20-30% by weight of the cellulos~ gum and s~arch. The higher the amount of cellulose gum in the predust co~nposltion the stronger will be the gel formed upon he~tin~. A stron~ gel gives better stability beneath the batter leading to greiter;dr~iness.
Given ~hAt the predust has been carefully farmulated to prov~de the re~uired degree of molsture control, it is also important that the init~ ~oisture content of the foodstuff.i~ correspondingly contro~ed for optimum resùlts. Thus, for exan~ple, fish should be drained before app~cation. of the pr~dust.to~e~sure that the .anount of.moisture ~o be released ls not ~r in excess: of that for which the predust has been formulated.. : : ..... ~
After frying, the product is preferably frozen under.
conditions fiUCh ~at "frost~ ~loes not adhere to the co~ting. T}~e speed of freezing ls ~mpo~ant. It is es~;ential during this process th~t molsture migration is avoided. Cryogenic freezing has proven to be the best means of freezing.because not only is the process very ra~d with t~ie product reaching a cose.temperature o~ .-30 or lower but Shere is the aelded l~onus of dehydr~tion of any ~;u~plus~moisture a~the su~e of :t~ie product. Thus pr~or to packaging"the fried food product 18'~ totally :d~y. The prohuct may now t)e packaged for . . ~tribut~on and ~sale.: ~ Tbe packaging may . :for - example be a microwav~1jlé~-'bag or. Sray. . . ~
Whesi ieqtlired for consuniption, the foodstuff in heated in a conven~ional domestic o~ commerciai microwave oven. .~uring this ~eaiing thë foodstuff-may recover froni ca - 20 to ca +80C in Qne to . si~c minutes. de~nding on .the oven .and on the weight, ~ize and thickAess of tl~e core foodstuff. As tescribed above, the predust composition will (during this heating) revert to a viscous gel with the requi~ed moisture transmission characteristics for the particular foodstuff to ensure good "mouthfeel" as di6cussed previously.
~ s invultion may be used isl conjunction with a wide range of foodstuffs, eg meat, poultry, fisb, vegetables and fruit. The invention may be used, for e~ample, for producing des~ert type protucts in which a f~it puree is coated with batter and crumbs ZZ FEB '94 15:17 Mf~RKS & CLERK M/C 061 E334 114Z P. 15/Zl ~v~o ~3~03~34 PCI/GB9Z/015~9 prior to deep frying. One example of such ~ product is a so called "apple crumble" of the type avail~b1e ln fast food ~stablishmentS.
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. . 8UBST~l;~TE SHEET
. ~ .
The micro~raYe oven is now well established in both the home and irl c:atèring establishments for heating food. Microwave ovens are particularly ~uitabie for ~eating food products which ~aYe been pre-prepa~ed by a food manufacturer. Such pre-prepared p~oducts are '~ suppl~ed for example to ~;hops and superma~et's and also to restaura~ts and ~o-c~liëd "fast food~ es~ablishments. The pre-pr~pared product need only be heated in the microwa~e oven so that time spent food ~?reparation by,' for exampie, persorinel in a catering sstablishmen't i5 miriim~sed. ' ~ Examp~es of iiuch prë-prepared products are batter coated foodstu~fs' in 'which the bas~c foodstuff (e.g. meat, fish, poultry, ~egetables, fru~t, iced products etc) has been coated in batter, optionally subsequently coated in cNmbs',' and then deep fried prior to being frozen ~or' supply to the shop, supermarket, or cater~ng establlshment.
,: . .
;~ However, particular care'needs to be taken in the preparation of suc~ batter coated foodstuffs to ensure that the procluct (as heated . by the microwave oven) has t~e required texture and "mouthfeeln. This ~; ~ because m~crowa~e heating of the foodstuff' (eg from froz~n to a i tsmperature of at le~t about 70C) ~rlli cause signiflcant moisture. releafie from the food~;tuff. Without'prop~r fo~mulation of the coating, ~ this moisture release can maké the coating very ~og~y, resulting in poor te~ture and "mouthfeel" when the product is eaten.
EP-A-0 155 760 d~:~cIoses a procedure for''forming a coating composition on a foodstuif by appiying sequentlally (a)' a predust (b) a batter . ' ' . (c3 low density brëadcrumbs. . ' '' The preduE;t layer i8 :a ~inely divided mixture of components and may, for example, comprise' abo~t 1 - lO~'of powdered e~ albumen or ot~er food binder (eg ~elatfn or staich~ to provide adhesion for the . :. . ..: .. .
, . ..
. .- 8~JB5TITUTE SHEET
22 FEE~ '94 15:12 M~RKS & CLERK M/C 061 834 11~i2 P.13/21 j;
W O 93/03634 21 1 6 2 ~ ~ P~/GBg2/0~559 componcnts and a balanc~ of breadcrumbs with or without flour.
Seasonung ma~ also be incorp~ra$ed to the predust.
~ he overaJl eoating composition (l.e.comprised of(a)-(c) above) is chosen to provide an ~verall controlled degree of porosity to retain some moistness but to release ~he excecs generated during reheating.
.WO.~A-88/06007.relates particularly to a batter composition and al~o discloses a method by ~hich a foodstuff may be p~epa~ed prior to coating ~th the batter. In particular W0-A-88/06007 disclose~ that the foodstuff may be predusted with. a high amylose ctarch and altern~ti~ely or additionally a precoat of ~ethyl cellulose may be ' ' , employ~d.
~ , According to a ffrst aspect of the present invention there ls j pro~ided a method .o~ producing a. coated foodstuff which,.may be .'~:
j reheated by microwa~e irradiation, the method ~omprisin~
(a) applying to the foodstuff a predust composition wbich is . sn adknixture of aS least one particulate starch and at ~ leas* one particulate cellulo,se gum which per se ~els upon . -3 heati~g in the presence of moisture, ",.
(b) applying a batter to t~e predusted foodstuff, ~aid batter ,.
comprising a ~tarch and a ce~ulose gum which per se gels upon heating in the presence of moi~ture, .~.;
(c) irying the battered fooastuff, and ~d) cooling thé ~ried prod-ict. Preferably, cruml~ is applied to the battered foodstuff pr~or to frying th~reof.
~he fri~d food product may for example bë ch}lled or frozen. If des~red~ the food product may bo subject to further cooking or other proce~sing steps after frying and prior to chilling or free~ing. ~ ¦
The food products produced bS~ the method of the inventiol~ may .
be packaged i~ a suitable container~ e.g. a microwavable tray. and ~ i ~-frozen ~or storage. Subseql~ently, the products may be reheated in a .~ I
i ~crowave oven.
. ~he function of the pre-dust composition is to form a dense .
high viscosity surface film which acts as an oil absorption barrier and .
a moisture migration bar2~er. Ft~rtbesmore, the film acts as a high .temperature, freeze stable environment for any seasoning in the product composition (see below), and also as a "so~strate" to which . ' ' .
. SUBSTITUTE SHE~
, . . , . . . I
~. . ...... .... . . . .
ZZ FEB '94 15:13 MRRKS & CLERK 11/C 061 834 1142 P. 9/Zl '~ WO 9.3/03~34 PCI/~ 92/OlS59 211fi2l8 bonding with the bat~er. can ~ak~. pl~ce.. . A further fu~ction of the fil~n is to act ag a cryoprotectant. . ...
The preqence .of -the sta~ch .and cellulose :.gum. in the batter psovide il cooked.batter w~ich .forms. ~ heat s~able freeze~thaw-heat b~ier/~rfa~e.. When the food p~od~.wt is reheated in a. microwave oven, ~he ~a~ter iB regenerated ~ith ~team. iss~in~: from the food product. The coating ~s a ~hole . llo.ws. excess n7oisture to pass throu~ as thermal.gelatlon takes placei Subsequently, when the ~ood cools after excess moisti~re is released, the coating ~elf-crisps by absorption. of . ree moistur~
The over~ result is th~,. in the reheated product, the. texture of the coated ~ood arld the cri~pnes~ of the batter are as would be ~pet ted for a fre~hly deep-fried coated product.
The predust composition used in :the in~ention incorpvrates a cellulose gum which, when in the presence of water, produces a gel upon hea~ing. Such gl~ms are: ~lready known and. are generally comp~ed ~f methylcellulose or hydrw~yalkyl.derivatives ~her~of (e.g.
hydroxypropylmethylcellulo~e-gum). We have surprisingly found that ad~cture~ of such particulate.gums and a pa~ticulate ~tarch produce (upon hcating in the present:e of. mol~t-lre) a .gel of..significantly higher viscosity than that t?btained. for the :cellulose gum alone.The pr~orred..cellulose. gums for use i~ the ..predust composition are m~thylcellulos~ gums (and hyd~oxyalkyl derivatives thereof) and are mo$t.preferably those which, ~Lt 2% conCentration in water aDd at a t~mperature of 50-75C produce ~ ~scos~ty of 3000 -: 100.000 cP as measured uging a Brookfield or simil~r ~riscometer usin~ a No. 4 ~pindle or a~y. viscosity apprc~p~iate to the predust composition.
Particularly sui~ble cellulose .gums are available from ~e Dow Chemical .Compa~y under the .T~ade Mark METH~CEL. Particularl~r preferred are those METHOCE~ products :available under the designations A4M, F4t~l1 and K4M, - -The starch to be used in the predust composition is: pre~erablyone ha~ng .~ low amy~ose. content ~s this will ensure th~t the starch (and mor~ particularly the- amylose). does not give the foodstuff an undesira~le aftert~ste. Typically the amylose content will be be~ow 35% by weight. Starches .which meet this cr~teria indude potato, tapioca, arrowroot, corn, sorghum, rice, wheat, oat, waxy maize, waxy . SlJB5~ITUTE SHEET
2Z FEE3 '94 15:14 11flRKS & CLERK M~C 061 E~34 11q2 P. 10/21 .
wo g~/03634 21 ~ fi 2 ~ 8 P ~ ~GB92/01559 sorghum, wa~y rice and sago. We do not however preclude the use of ~tarches wit~ higher amylose contents. eg Up to 70%.
Typically the predust composition will comprise 10-95~ by weight of the st~rch and 5-90% of the cellulose gum based on the total weight of the starch and g~m i~ the predust. More preferably, the predust composit~on co~prises 10-70~ by weight of the cellulose gum.even more pr~ferably about 30-55~ of the gum on the same wei~ht basis.
~ he product composition may also include seasoning. e.g. in an ~ount up to 50~ (e.~. 20-40%) by .weight (of the total weight of the predust co~po~;it}on) o~ seasotling~ The seasoning in the pr~dust composltion will d~pend on the food product being coated but may ~clude, for.e~unple, salt, pepper, flavourings, and flavour enhancers te.g. monosodium glutamate). It is found.that bonding of the p~edust composition to the foodstuff ie enhanced .when salt and other seasonhgs are prese~t in the predust c~mposition. We have also found that the seasoning appears to be stabilised by the predust. As f 'a result, the full flavour of the seasoning is obtiined in the fi~al product, as-a~mpared to the case where the seasoning is applied 'directly to the food~;tuff in which case some ~estabilisation of the easoAing ~and hence loss of.flavour) seems to occur~
The.predust composition may be.such that.it forms a gel with free surfsce moisture .on the foodstuff pxior to thermal geletation during the cooking process.
Gene~dly, tho p~ck-up of the predust composition by the , foodstuff wlll bQ about 1-2%.. .
;~he cellulose gum present in the batter is preferably one which, at Zg6 conC~ntration.~. witer a~ld. at a temperature of 50-75C, has a viscosity of 2~00 to 8500 cP as measured by a.Brookfield or similar vi~co~eter using ~ ~o. 4 spindle.. More preferably this viscosity is 3~00 to 6000. Examples of gums which may be used in the batter .include ~ mOCEL products available under the designatios~s A4M, F4M, and X4M.
..
The starch in the batter is preferably a hi~h amylose starch.
Sueh starc:hes are hard ~ranular, high gela~ion temperature starch.
The hlgh hmylose starch may for e~cample be that ~vailable under the name MICROCRISP from National Starch.
. ,~
8{JB5~1:TU-rE SHEET
Z FE~ '94 15:14 MRRKS & CLERK M/C 061 834 114Z P. ll/21 WO g3/U363~ pcr/GB9~olsss 2 ~ 3 ~
.~ The.batter will generally also include .a flour. most preferably a gluten free flour. I~ has been found that gluten a~pears to "clump"
a~d cause a nchewiness~. in .the produ:t upon reheating.
`' . .~he batter will b.e produced. ~y admixing the powdered batter ingredien~s with water. Typically, the powdered batter ~ngredient~
wlll compn~e . . ...... .~
. . . by weight High Amylose Starch 40-5096 CelluloRe. Gum, . . 1-5%
Elour . . 2S-4096 .
Ancill~ry Ingredients . ba~ance The abow per~enta~es aI~e by w~ight of the total weight of the p~Yded.batter ingredients. . .
The. ancillary ingredie~t~.may.include p-xylose dried eg~ yoke, dried egg white, and/o~ emul6ifiers.etc. -Typ~2ally the pswdered batter ineredients will comprise - ..
. . . by wei~ht High Anylose Starch ; . 40-50 . ..
Cellulo~e Gum 1-5 High.Eny~e Soya Flour . ... ... .5-10 .
Dried Egg Yoke..(Yl) . . .. 4-5 .
Glyceryl Monostearate ..... l-2 (or other.e~auls~fier) - . .
.D-~cylose . . 1-3 .
Glucorlo-I;-L~ctone .. 1-2 .
Dried ~;gg White. (Pl9) . 10-15 Soya ~lour . 20-35 . ...
The. D-~ylose provides a. browrling effect (by the Maillard reaction) to give the appearance of a "fin~shedn .prodllct from the frylng operation. (~e. produc:t from.~he frying operation is ~n fact a .' 'semi-fin~shed' .pro.duct ~ith the subseg~ent micr~wave heatin~
operation pro.vid~ng the .'fin~shing' .stcg). Reducing ~iugars othnr than D-~ylosè tnay a~so be .used. The.. ;lucono-D-Lactone..serves to control . . . . , :. . . . . . .
. 8UBS~i~U~E SHEEI-~ . . . - . - - - . . . . . .
:
.22FEB '94 15:1.5 ~RRKS & CLER kM/,C 061 834 1 2 ~, . P. lZiZl ~0 93/û3634 - PCl'lGBgZ/OlSSg 2 ~ ~ (i 2 i ,53 ~:
: . 6 t~e Msillard reaction due to conver ion of the lactone ~nto glu~onic acid without such~cont~ol.
. . .
The powdered ingredientfi will generally be mixed with water in a ~atio of one part ingredie~ts to Z-3 par~s wa~er (most preferably a~out 2.5 parts water). . :.
It will be appreclated thit the powdered ingre~ients may be adm~sed together, and ~upplied, B i a :'batter mix' to be let down with water a~.required. .
GeDerally about 15-25% (e.g. 20%) of batter based on the weight of the ~ood being coated i5 applied to the foodstuff. ~y increa~in~
the viscosity'i~f ~he batter (by teinperature variance it is possible to incrsasei the ~ick~ of batt,er~ ~to . aû%. .~
'.As inentioned, above, it- is :preferred :$o~ `app~y crumb to the ~atte~ed foodstuff. one example of crumb whi~i` may be used is R~IM
100~ ;Japa~ëse St~le (iinbleached). Generally thë crumb will Aave a particle slze of 2 mm to 8 mm.. Typically. the amount of predust, . batter and crumb on the product will be such that, after frying. t~e coated foodstuff will be 30-40% (e.~. 33-3796) by weight greater than the weight of the uncoated foodstuff..~ some circumstances. particularly on ~ler core pioducts, the ~ght~ln~e-:ma~ be ~ost less than The ~atter. .m~c,; when .fried". ,acts ~as ..a` cr~op~otectant to the crumb ind a~ter mlcrowave -heating causes :~thë. crumb to dry out rap~dly and~ regain its`texture. -~ L~' ' '~ '' ' , The battered;;jEoods~u~ is fri,ed us~g conventional techniques.
,. ,: ,.. . : ... ,.. ,. .. , ,...................... ., ~iene~ally,.. the te~perature.of-the.oil m:Awhich the product ls frled ~ :::
will be 195 - l98a .The ~ `g.oil'm~y:be-for.-example a blenc~ of hydrogenated Yegeta~le oils :with dLmethyl polysiloxane added as a "fry~ng iife" extender. Higher frying $emperatures may be used if lower fr~nng times are required. .: . ; ~. .
The f~ying process may be conducted either to cook the ., foodstuff partially or fully according to requirements. For example, J ~ : :
the core ~ood may be part-cooked, with the cooking to co~pletion effected durin~ sub~equent microwaving (see infra). .
.~he increase in temperature dunng the f~ing proces~ cause:~ t~e pre-dust composition (in eombination with the moisture naturally pres~t on the surface of the foodrtuff) to form a viscous ~el coating . ;.
,. - . 8UB8TITUTE SHEEr , Z2 FE~3 '94 15:16 M~IRKS & CLFRK M/C061 834 11~2 P. 13/21 WO 9,3~03634 . , PCI/GB92/01559 , 2~16~
7 ' ~ro md t}~e foodstuff. The gel formed by tbe p.r~du~t is therefore able to take-up moisture which is thus,not. released into the battqr. 'rhe .gel ,produced wi~l :be' istronger ~d more stable than .that obta~ned by u~e of the c.ell,uloi~e. gunl. alone and. will. provide a ~trong bo~d between th8 batter ,and the food,stuff. .. Dependir.~ , on the exact predust composition, the,gel coating ~ill have a groater or lesser permeability to moisture ~apour. It is therefore possible tO formulate .the predust .oompo6ition to take into acCOUAt the ~mount of mo~sture which will be released by the foodstuff du~ng f~ing to ensure that a crisp batter is .ob,ta~ed. . . ~
.' Upon cooling of,the fried productj the,gel remains but may or m~y not docrease in,.viscosity. Dunng re-h,eating of the, battered product in a micrcswa~e oven, the gel (forn ed from the cellulose gum/starch mixture predust) will again control the moisture which i5 rele~ed into the batter. -, ., ~ ; indi~:ated above, the predu.st composition'may be formulated to t ke~ ~nto. account, the amount of moisture vapour which will ~e rele~ed ~nto the batter during f~ying al~d mic~owaving to ensure that the batter. does not become ~oggy dur~ng either of the heating stageC.
~h~s will onsure that the . foodstuff (when . eaten) h~s a good ~mo~lWeel" as expected fQr tbe type of product being consumed.
ThU the predust ~omposition,will be dependent on the moist~r~
wntrol wh31ch the, gel. ~produced ,by heating .of the, predust during ~3rylr~E ~d mic~owavlng) i5 required to exhiblt. For example, fish products should 108e water through the,.gel coating ,during the heating sl~ps to provide an ~:lement of h.d2~ness" within the fish flesh as i5 desir~ble for a good ~outhfeel~. Conversely. meat snd poultry ghould ret~in inoisture durin~ beatin~ to, ensure a ~esirable "mouthfeel" for the product. .Other food products ~eg vegetables) may require the use of p~edu~ts ~l~ich .provide an. intermediate , degree, of ~noisture tra~sion. . . .
: In general, the . higher the conte,nt of cellulose gum in the predust the higber wili be the permit,ted moisture loss through the gel dunng hea~g. Thus, for axample. it is gener.ally. preferred to use a predust composition containing 5~-7096 .,by weight of cellulose gum ~baed on the tota~ welght of the. cell3~lose. gum .arld starch3 where higher mo~sture release is required, e.g. ln the case of fish.
. '' '-2Z FEB '94 15:16 MRRKS ~ CLERK M/C 061 B34 1142 . . . P.14/21 . ~
:
2 1 1 6 ~ P~J~9~
.
.. - . .. ..
. . - 8 Conversely, for a product such a poultry (e.~. chicken) where there is comparatiyely less moi-stt~re reie~e~rom the foodstuff, a lo~ter amount of cellulo e gum would be u~ed (typically 20-30% by weight of the cellulos~ gum and s~arch. The higher the amount of cellulose gum in the predust co~nposltion the stronger will be the gel formed upon he~tin~. A stron~ gel gives better stability beneath the batter leading to greiter;dr~iness.
Given ~hAt the predust has been carefully farmulated to prov~de the re~uired degree of molsture control, it is also important that the init~ ~oisture content of the foodstuff.i~ correspondingly contro~ed for optimum resùlts. Thus, for exan~ple, fish should be drained before app~cation. of the pr~dust.to~e~sure that the .anount of.moisture ~o be released ls not ~r in excess: of that for which the predust has been formulated.. : : ..... ~
After frying, the product is preferably frozen under.
conditions fiUCh ~at "frost~ ~loes not adhere to the co~ting. T}~e speed of freezing ls ~mpo~ant. It is es~;ential during this process th~t molsture migration is avoided. Cryogenic freezing has proven to be the best means of freezing.because not only is the process very ra~d with t~ie product reaching a cose.temperature o~ .-30 or lower but Shere is the aelded l~onus of dehydr~tion of any ~;u~plus~moisture a~the su~e of :t~ie product. Thus pr~or to packaging"the fried food product 18'~ totally :d~y. The prohuct may now t)e packaged for . . ~tribut~on and ~sale.: ~ Tbe packaging may . :for - example be a microwav~1jlé~-'bag or. Sray. . . ~
Whesi ieqtlired for consuniption, the foodstuff in heated in a conven~ional domestic o~ commerciai microwave oven. .~uring this ~eaiing thë foodstuff-may recover froni ca - 20 to ca +80C in Qne to . si~c minutes. de~nding on .the oven .and on the weight, ~ize and thickAess of tl~e core foodstuff. As tescribed above, the predust composition will (during this heating) revert to a viscous gel with the requi~ed moisture transmission characteristics for the particular foodstuff to ensure good "mouthfeel" as di6cussed previously.
~ s invultion may be used isl conjunction with a wide range of foodstuffs, eg meat, poultry, fisb, vegetables and fruit. The invention may be used, for e~ample, for producing des~ert type protucts in which a f~it puree is coated with batter and crumbs ZZ FEB '94 15:17 Mf~RKS & CLERK M/C 061 E334 114Z P. 15/Zl ~v~o ~3~03~34 PCI/GB9Z/015~9 prior to deep frying. One example of such ~ product is a so called "apple crumble" of the type avail~b1e ln fast food ~stablishmentS.
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. . 8UBST~l;~TE SHEET
. ~ .
Claims (24)
1. A method of producing a coated foodstuff which may be reheated by microwave irradiation, the method comprising:
(a) applying to the foodstuff a predust composition which is an admixture of 45-70% by weight of at least one particulate starch and 30-55% by weight of at least one particulate cellulose gum which per se gels upon heating in the presence of moisture, these percentages being based on the total weight of said cellulose gum and said starch in the predust composition.
(b) applying a batter to the predusted foodstuff, said batter comprising a starch and 1-5% by weight (based on the total weight of the batter) of a cellulose gum which per se gels upon heating in the presence of moisture, (c) frying the battered foodstuff, and (d) cooling the fried product.
(a) applying to the foodstuff a predust composition which is an admixture of 45-70% by weight of at least one particulate starch and 30-55% by weight of at least one particulate cellulose gum which per se gels upon heating in the presence of moisture, these percentages being based on the total weight of said cellulose gum and said starch in the predust composition.
(b) applying a batter to the predusted foodstuff, said batter comprising a starch and 1-5% by weight (based on the total weight of the batter) of a cellulose gum which per se gels upon heating in the presence of moisture, (c) frying the battered foodstuff, and (d) cooling the fried product.
2. A method as claimed in claim 1, wherein the cellulose gum present in the predust composition is one which at 2% concentration in water and at a temperature of 50-70°C, has a viscosity of 3000 to 100,000 cP.
3. A method as claimed in claim 1 or 2, wherein the starch in the predust composition has an amylose content below 35% by weight.
4. A method as claimed in claim 3, wherein the starch in the predust composition is a potato, tapioca, arrowroot, corn, sorghum, rice, wheat, oat, waxy maize, waxy sorghum, waxy rice or sago starch.
5. A method as claimed in any one of claims 1 to 4, wherein the predust composition contains seasoning.
6. A method as claimed in claim 5, wherein the predust composition contains 1-50% by weight of the seasoning.
7. A method as claimed in any one of claims 1 to 6, wherein the amount of the predust composition applied to the foodstuff is 1-2% by weight of the foodstuff.
8. A method as claimed in any one of claims 1 to 7 wherein the cellulose gum used in the batter is one which at 2% concentration in water and at a temperature of 50-75°C has a viscosity of 2500 to 8000 cP.
9. A method as claimed in claim 8, wherein the cellulose gum used in the batter is one which at 2% concentration in water and at a temperature of 50-75°C has a viscosity of 3500 to 6000 Cp.
10. A method as claimed in any one of claims 1 to 9, wherein the starch in the batter is other than a dextrinised starch.
11. A method as claimed in any one of claims 1 to 10, wherein the starch in the batter is a high amylose starch.
12. A method as claimed in any one of claims 1 to 11, wherein the batter contains a gluten free flour.
13. A method as claimed in any one of claims 1 to 12, wherein the batter contains D-xylose.
14. A method as claimed in any one of claims 1 to 13, wherein crumb is applied to the battered foodstuff prior to frying.
15. A predust composition comprising a mixture of 45-70% by weight of at least one particulate starch and 30-55% by weight of at least one particulate cellulose gum which per se gels upon heating in the presence of moisture, said percentage being based on the total weight of the starch and cellulose gum in the composition.
16. A powdered batter mix comprising at least one cellulose gum which per se gels upon heating in the presence of moisture and, at 2%
concentration in water and at a temperature of 50-75°C, has a viscosity of 2500 to 8500 cP, gluten free flour, and starch other than dextrinised starch.
concentration in water and at a temperature of 50-75°C, has a viscosity of 2500 to 8500 cP, gluten free flour, and starch other than dextrinised starch.
17. A batter mix as claimed in. claim 16, wherein the starch is a high amylose starch.
18. A batter mix as claimed in claim 17, wherein the high amylose starch is present in the batter mix in an amount of 40-50% by weight.
19. A-batter mix as claimed in any one of claims 16 to 18 wherein the cellulose gum is present in an amount of 1-5% by weight.
20. A batter mix as claimed in any one of claims 16 to 19 wherein the flour is present in an amount of 25-40% by weight.
21. A batter mix as claimed in any one of claims 16 to 20, additionally comprising D-xylose.
22. A batter mix as claimed in any one of claims 19 to 21 wherein the cellulose gum is present in an amount of 1-5% by weight.
23. A batter mix as claimed in any one of claims 19 to 22 wherein the flour is present in an amount of 25-40% by weight.
24. A batter mix as claimed in any one of claims 19 to 23.
additionally comprising D-xylose.
additionally comprising D-xylose.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9118241.0 | 1991-08-23 | ||
| GB919118241A GB9118241D0 (en) | 1991-08-23 | 1991-08-23 | Food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2116218A1 true CA2116218A1 (en) | 1993-03-04 |
Family
ID=10700447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002116218A Abandoned CA2116218A1 (en) | 1991-08-23 | 1992-08-24 | Microwavable coatings based on starch and cellulose |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0661935A1 (en) |
| JP (1) | JPH06510186A (en) |
| AU (1) | AU2470592A (en) |
| CA (1) | CA2116218A1 (en) |
| GB (1) | GB9118241D0 (en) |
| WO (1) | WO1993003634A1 (en) |
Families Citing this family (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9408882D0 (en) | 1994-05-05 | 1994-06-22 | Novus Ingredients Limited | Microwave cookable food coating |
| JPH08275737A (en) * | 1995-04-06 | 1996-10-22 | Kanai Masaharu | Aegagopila-like food and its production therefor |
| GB9507715D0 (en) * | 1995-04-13 | 1995-05-31 | Novus Foods Ltd | Microwave batter |
| DE19624329A1 (en) * | 1996-06-18 | 1998-01-15 | Convenience Food Sys Bv | Breaded fish or meat product that can be crispily heated in a TOP microwave |
| US5885639A (en) * | 1997-06-06 | 1999-03-23 | Nestec, S.A. | Process for preparing parfried potato strips having an extended hold time upon finish frying |
| GB2330759A (en) * | 1997-10-29 | 1999-05-05 | Danisco | Reheatable coated foods |
| DE19921681A1 (en) | 1999-05-12 | 2000-11-16 | Aventis Cropscience Gmbh | Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, contains genetically-modified potato starch with lower phosphate content than unmodified starch |
| NL1019890C2 (en) * | 2002-02-01 | 2003-08-07 | Tno | Moisture barrier. |
| ES2197009B1 (en) * | 2002-06-04 | 2005-03-01 | Alimentaria Adin, S.A. | PROCESS FOR THE PREPARATION OF A REBOZADO AND FROZEN FOOD. |
| US20040121051A1 (en) * | 2002-12-19 | 2004-06-24 | Melissa Fenn | Moisture barrier for foods |
| ES2238007B1 (en) * | 2004-01-27 | 2006-10-16 | Francisco J. Mestres Pons | COMPOSITION OF A FOOD PRODUCT USED IN THE FRITURE FOR PRE-cooked FOODS AND / OR FROZEN RAWS OR NOT CONSERVED AFTER FREEZING. |
| ES2238006B1 (en) * | 2004-01-27 | 2006-10-16 | Francisco J. Mestres Pons | FRYING PROCEDURE FOR PRECOCINATED AND / OR CRUDE FOODS, FROZEN OR NOT CONSERVED AFTER FREEZING. |
| US7303778B2 (en) * | 2004-04-27 | 2007-12-04 | Solae, Llc | Low carbohydrate coating system for breaded foods |
| ES2246723B1 (en) * | 2004-08-12 | 2008-05-16 | Frco. Javier Mestres Pons | FRYING PROCEDURE FOR PRECOCINATED AND / OR CRUDE FOODS, FROZEN OR NOT, CONSERVED AFTER FREEZING OR REFRIGERATION. |
| GB2461520A (en) | 2008-07-01 | 2010-01-06 | Magsnack Bv | Manufacturing crumb for the coating of food products |
| US8765202B2 (en) | 2010-01-15 | 2014-07-01 | Crisp Sensation Holding S.A. | Coated stabilised microwave heated foods |
| GB201000647D0 (en) | 2010-01-15 | 2010-03-03 | Crisp Sensation Holding Sa | Microwaveable batter |
| ES2444621T3 (en) * | 2010-01-15 | 2014-02-26 | Crisp Sensation Holding Sa | Breaded for microwave |
| SI2481294T1 (en) | 2011-01-27 | 2014-12-31 | Crisp Sensation Holding Sa | Microwaveable coated food product, and method and apparatus for the manufacture thereof |
| US9326537B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Microwaveable coated food product, and method and apparatus for the manufacture thereof |
| DK2481295T3 (en) | 2011-01-27 | 2015-05-11 | Crisp Sensation Holding Sa | Process for producing microwave-coated coated food products |
| US9326536B2 (en) * | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Production of microwaveable coated food products |
| EP2522230B1 (en) * | 2011-05-13 | 2015-12-02 | Crisp Sensation Holding SA | Microwaveable batter |
| US20130156925A1 (en) | 2011-12-20 | 2013-06-20 | Crisp Sensation Holding S.A. | Crumb manufacture |
| EP2692242A1 (en) | 2012-07-30 | 2014-02-05 | Crisp Sensation Holding SA | Microwaveable batter |
| EP2875732A1 (en) * | 2013-11-22 | 2015-05-27 | Crisp Sensation Holding S.A. | Stabilised cheese products |
| EP2901869A1 (en) | 2014-01-31 | 2015-08-05 | Crisp Sensation Holding SA | Microwaveable batter |
| JP2018526996A (en) | 2015-09-09 | 2018-09-20 | クリスプ センセーション ホールディング エスエーＣｒｉｓｐ Ｓｅｎｓａｔｉｏｎ Ｈｏｌｄｉｎｇ ＳＡ | Food products with clothes that can be heated in a microwave oven and manufacturing method |
| EP3141132A1 (en) | 2015-09-09 | 2017-03-15 | Crisp Sensation Holding S.A. | Microwaveable coated food product and method of manufacture |
| EP3287012A1 (en) | 2016-08-22 | 2018-02-28 | Crisp Sensation Holding SA | Manufacture of breaded food products |
| JP7240566B1 (en) * | 2021-07-08 | 2023-03-15 | 株式会社Ｊ－オイルミルズ | flour for fry food |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3956515A (en) * | 1974-04-05 | 1976-05-11 | A. E. Staley Manufacturing Company | Edible starch batters |
| GB8403675D0 (en) * | 1984-02-13 | 1984-03-14 | Griffith Laboratories | Food coating compositions |
| US4778684A (en) * | 1986-07-08 | 1988-10-18 | National Starch And Chemical Corporation | Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff |
| GB8704050D0 (en) * | 1987-02-20 | 1987-03-25 | Pickford K G | Microwave cookable batter |
| EP0392119A3 (en) * | 1989-04-14 | 1991-04-24 | INTERNATIONAL FLAVORS & FRAGRANCES INC. | Oil-impervious, water retaining silicon oxide derivative-containing food articles and process for preparing same |
-
1991
- 1991-08-23 GB GB919118241A patent/GB9118241D0/en active Pending
-
1992
- 1992-08-24 EP EP92918462A patent/EP0661935A1/en not_active Withdrawn
- 1992-08-24 CA CA002116218A patent/CA2116218A1/en not_active Abandoned
- 1992-08-24 AU AU24705/92A patent/AU2470592A/en not_active Abandoned
- 1992-08-24 JP JP5504216A patent/JPH06510186A/en active Pending
- 1992-08-24 WO PCT/GB1992/001559 patent/WO1993003634A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| AU2470592A (en) | 1993-03-16 |
| EP0661935A1 (en) | 1995-07-12 |
| JPH06510186A (en) | 1994-11-17 |
| GB9118241D0 (en) | 1991-10-09 |
| WO1993003634A1 (en) | 1993-03-04 |
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