CA2189670A1 - Microwave cookable food coating - Google Patents
Microwave cookable food coatingInfo
- Publication number
- CA2189670A1 CA2189670A1 CA002189670A CA2189670A CA2189670A1 CA 2189670 A1 CA2189670 A1 CA 2189670A1 CA 002189670 A CA002189670 A CA 002189670A CA 2189670 A CA2189670 A CA 2189670A CA 2189670 A1 CA2189670 A1 CA 2189670A1
- Authority
- CA
- Canada
- Prior art keywords
- coating
- flour
- starch
- group
- egg
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
-
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A microwave cookable coating comprises an aqueous mixture of starch, cellulose gum, flour, enzyme additive and additional ingredients wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more further enzymes.
Description
~18g670 Wo ss/30344 MICROWAVE C00RA3LE ~OOD COATI~G
This invention relates to a coating for foodstuffs which ~1 is cookable or rPhPAt~hl e by means o~ a microwave oven. The invention relates particularly but not exclusively to microwave cookable batters or breaded coatings.
Microwave ovens are commonly used for heating food products which have been pre-prepared by a foodstuff manufacturer. Pre-~ pal~l products include batter coated foodstuffs in which the basic foodstuff for example meat, fish, poultry, vegetables, fruit or iced products, has been coated in batter optionally coated with crumbs and then deep fried and then frozen for supply to a consumer.
Heating in a microwave oven may complete the cooking process or simply reheat a previously cooked product.
Microwave cookable coatings have particular re~uirements.
Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
W088/06007 disclosed a batter composition and method o~
preparation wherein the foodstuff is predusted with high amylose starch and methyl ~Pl 1 ~1 ose . The batter includes high enzyme soya flour. W093/03634 disclosed an improved predust compositlon lncluding a mixture of particulate starch and particulate r~ ln,qe gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscoslty barrier to absorptlon of oil and mlgration of moisture. The barrier also provides a stable env; for any seasoning and can enhance bondlng with the batter. Although hlgh enzyme soya flours afford gPnP~lly acceptable products, varlatlons in their enzyme content have glven rise to ; nrnn~ tent and occasionally undesirable flavours.
According to a f ir9t aspect of the present lnventlon a microwave cookable or r~h~t~hle foodstuff coatlng comprlses an aqueous mlxture in~ ;n~ the followlng lngredients by dry weight:
0 95130344 2 1 ~ g 6 7 ~
~ --2--(i) starch, preferably high amylose starch 30 - 60%
~ii) cellulose gum 1 - 5%
(iii) I~lour 25 - 60%
(iv) an enzyme additive, and ~v) ~nr;llAry ingredients, ~; nrl ~1~i nr one or more l ~; f; Pr8 and one or more reducing sugars balance to 100%
wherein the enzyme additive comprises one or more alpha-amylases optionally tQ~ethPr with one or more further enzymes, buf f ers and stabilisers .
Use of the enzyme additive in acculdcl.ce with the present invention has the advantage that use of soya flour is not essential. A mixture of soya flour and other flour=, for example wheat, rye, oats, buckwheat, maize, rice or potato flour may be employed. Alternatively the soya flour may be replaced entirely with one or more other types of flour. The flour may be selected to provide a range of flavours which were not previously available. Gluten free flours are preferred.
The enzyme additives may be selected in accuLd~ ce with flour employed .
The qtarch may comprise high amylose starch.
Alteratively or in addition pea or maize starch may be employed .
The invention finds use in manufacture of cQated foodstuffs. However alterative applications include p~nr~kP.l ;nr]ll~;nr filled pAnriikP~: Preferred formuIations for ~-nl~f~rt1lre of rRnr~kP~ do not include soya flour.
Preferred coating comprises the fûllowing ingredients by dry weight:
(i) high amylose starch 35 - 50%
(ii) cellulose gum 1 - 596 (iii) glyceryl monostearate or other emulsifier . 5 - 3%
~iv) dried egg 7 - 15%
(v) D-xylose or other reducing suyar l - 5%
(vi) flour 30 - 50%
(vii) an enzyme additive, and vi ii ) ~ n r; 1 1 ~ ry ingredients balance t Q 10 0 %
~18967Q
w0 9sl3û344 f Preferred alpha amylases include maltogenic amylases ;nr~ ;n~ those `expressed by Bactillus gubtilis strains. A
pre~erred enzyme additive i~ available under the Trade Mark Novamyl MG manuf actured by Novo Nordisk . Pref erred enzyme additives act on the starCh fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and f~PYtr;nC which improve the water rPtPnt;r~n capacity of the batter. Uowever Novamyl amylases reduce any tendency to retrogradation or lln~P,q; rAh1 P further hydrolysis duriny cooking or rPhPAt; n~
Additional enzymes may include proteases for example endopeptidases such as ~1 kAl Ace manufactured by Novo Nordisk;
pPntnc-AnAcer for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk. ~3eta g1 1l ~rAnAqPq or other proteases serve to degrade polypeptides such as gluten during incubation of the batter .
ConvPnti nnA1 buffers may be employed although use of phosphates is especially preferred. Preferred additives also incorporate gl ~rnnnl ArtnnP The qtAhi 1 i .qPr may be ammonium bicarbo~ate although alternative stabilisers may be employed.
Ammonium bir~rhnnAtP is preferred because it also serves to reduce undesirable odours.
pm~llq;f;prq which may be used may comprise one or more of the follQwing: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk. Use of ler;th;n is especially preferred to optimise fluid properties and 1 c; nn s~ability of the batter. Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin. Preferred lPr;thinq include soya ler;th;n filtered and a low iron soya lecithin, activated soya ler;th;n, lyso-~Pr;th;n and phosphatidylchoine.
The reducing sugar i8 preferably D-xylose. Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, qnrhitn1 and L-rhamnose.
Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by Woss/30344 ~1 8967~ y ~
being allowed to stand for i~aboùt one hour Heat generated during mixing promotes enzyme activity . A pref erred method ;n~ rlP~ mixing at a rate to cause heating to= 30 to 60'C.
The invention is further ~lo~cr;hed by means of example but not in any limitative sense.
F le 1 The following formula was employed.
INGREDIENTS % by weight High amylose starch 48 Cellulose gum 2 Glyceryl monostearate 1 Dried whole egg 13 D-xylose 2 Enzyme additive 3 Soya Flour 3l The Enzyme Additive Comprised Glucono-D-lactone ~ l8 Sodium Acid pyrophosphate 10 (pH - 4.2) Mono sodium phosphate 50 (pH - 4.5) Ammonium bicarbonate 19 _ ~-Amylase ~Novamyl~ 3 The batter was prepared by placing the starch into a mixer, dispersing the gum, emulsifiers, enzyme additive and xylose into the mixture, followed by addition of the egg and WO 9S130344 2 1 8 ~ 6 7 Q ~ 3~
.
_5_ flour and fu~thér mixing to ensure complete dispersion. The batter waR packaged in moisture proof rnntA;nPrs for storage before use.
The p....... 'ered batter mi~cture (1 part) was added to water ~3 parts) or less water according to the desired viscosity of the batter.
The pH of the batter mix waG 4 . 5 to 5 . 0 .
Pieces of reformed chicken were coated with a predust designed in i4~ ~ /r ~ e with the moisture content of the substrate. The predusted chicken pieces were fed mechanically with a convPntlnnAl batter applirAt;nn (for example a Stein or Koppens apparatus) . The battered particles were then fed into a crumb applicator preferably a JArAnePe-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of apprnr;m~tPly 45 to 60 seconds depending on the desired colour of the coating. The prn~ rt wA r then f ed into a cryogenic or other f reezer and frozen to give a core temperature of at most -2Q-C preferably -50 C. The frozen product was picked into rnntA;nPr8 m-nllfArtllred from impermeable plastics material, stable for at least 6 months at -20 C or lower or any other rrntA;nPr with similar properties. Preferred packaging procedures include gas flushing after eVArl~At;nn of the packs to a vacuum of at least 99~. Preferred gases are N2 and/or ga~ mixtures not including CO2 .
The products can be reheated in a dome~tic or co,mmercial microwave oven in their cnntA;nPrs, if the latter are designed for use in a microwave oven. ~ltPrnAt;vely the products may be reheated on a plate Example 2 INGRED~ENTS ~ by weight High amylose starch 35 Cellulose gum 3 Dried whole egg 10 D-xylose/any reducing sugar 2 T.Prithl n wo gS130344 ~ 1 8g 67 ~ - 6- ~ ~,. C
Buckwheat flQur~arly flour 20 Wheat f lour ; 2 0 ~nzyme additive ` 5 ~ . =
The enzyme additive ~or Example 2 comprised the additive of :Example I with RM;t;n~l Neutrase and beta-glucanase. A
similar coating and cooking process was employed.
This invention relates to a coating for foodstuffs which ~1 is cookable or rPhPAt~hl e by means o~ a microwave oven. The invention relates particularly but not exclusively to microwave cookable batters or breaded coatings.
Microwave ovens are commonly used for heating food products which have been pre-prepared by a foodstuff manufacturer. Pre-~ pal~l products include batter coated foodstuffs in which the basic foodstuff for example meat, fish, poultry, vegetables, fruit or iced products, has been coated in batter optionally coated with crumbs and then deep fried and then frozen for supply to a consumer.
Heating in a microwave oven may complete the cooking process or simply reheat a previously cooked product.
Microwave cookable coatings have particular re~uirements.
Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
W088/06007 disclosed a batter composition and method o~
preparation wherein the foodstuff is predusted with high amylose starch and methyl ~Pl 1 ~1 ose . The batter includes high enzyme soya flour. W093/03634 disclosed an improved predust compositlon lncluding a mixture of particulate starch and particulate r~ ln,qe gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscoslty barrier to absorptlon of oil and mlgration of moisture. The barrier also provides a stable env; for any seasoning and can enhance bondlng with the batter. Although hlgh enzyme soya flours afford gPnP~lly acceptable products, varlatlons in their enzyme content have glven rise to ; nrnn~ tent and occasionally undesirable flavours.
According to a f ir9t aspect of the present lnventlon a microwave cookable or r~h~t~hle foodstuff coatlng comprlses an aqueous mlxture in~ ;n~ the followlng lngredients by dry weight:
0 95130344 2 1 ~ g 6 7 ~
~ --2--(i) starch, preferably high amylose starch 30 - 60%
~ii) cellulose gum 1 - 5%
(iii) I~lour 25 - 60%
(iv) an enzyme additive, and ~v) ~nr;llAry ingredients, ~; nrl ~1~i nr one or more l ~; f; Pr8 and one or more reducing sugars balance to 100%
wherein the enzyme additive comprises one or more alpha-amylases optionally tQ~ethPr with one or more further enzymes, buf f ers and stabilisers .
Use of the enzyme additive in acculdcl.ce with the present invention has the advantage that use of soya flour is not essential. A mixture of soya flour and other flour=, for example wheat, rye, oats, buckwheat, maize, rice or potato flour may be employed. Alternatively the soya flour may be replaced entirely with one or more other types of flour. The flour may be selected to provide a range of flavours which were not previously available. Gluten free flours are preferred.
The enzyme additives may be selected in accuLd~ ce with flour employed .
The qtarch may comprise high amylose starch.
Alteratively or in addition pea or maize starch may be employed .
The invention finds use in manufacture of cQated foodstuffs. However alterative applications include p~nr~kP.l ;nr]ll~;nr filled pAnriikP~: Preferred formuIations for ~-nl~f~rt1lre of rRnr~kP~ do not include soya flour.
Preferred coating comprises the fûllowing ingredients by dry weight:
(i) high amylose starch 35 - 50%
(ii) cellulose gum 1 - 596 (iii) glyceryl monostearate or other emulsifier . 5 - 3%
~iv) dried egg 7 - 15%
(v) D-xylose or other reducing suyar l - 5%
(vi) flour 30 - 50%
(vii) an enzyme additive, and vi ii ) ~ n r; 1 1 ~ ry ingredients balance t Q 10 0 %
~18967Q
w0 9sl3û344 f Preferred alpha amylases include maltogenic amylases ;nr~ ;n~ those `expressed by Bactillus gubtilis strains. A
pre~erred enzyme additive i~ available under the Trade Mark Novamyl MG manuf actured by Novo Nordisk . Pref erred enzyme additives act on the starCh fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and f~PYtr;nC which improve the water rPtPnt;r~n capacity of the batter. Uowever Novamyl amylases reduce any tendency to retrogradation or lln~P,q; rAh1 P further hydrolysis duriny cooking or rPhPAt; n~
Additional enzymes may include proteases for example endopeptidases such as ~1 kAl Ace manufactured by Novo Nordisk;
pPntnc-AnAcer for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk. ~3eta g1 1l ~rAnAqPq or other proteases serve to degrade polypeptides such as gluten during incubation of the batter .
ConvPnti nnA1 buffers may be employed although use of phosphates is especially preferred. Preferred additives also incorporate gl ~rnnnl ArtnnP The qtAhi 1 i .qPr may be ammonium bicarbo~ate although alternative stabilisers may be employed.
Ammonium bir~rhnnAtP is preferred because it also serves to reduce undesirable odours.
pm~llq;f;prq which may be used may comprise one or more of the follQwing: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk. Use of ler;th;n is especially preferred to optimise fluid properties and 1 c; nn s~ability of the batter. Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin. Preferred lPr;thinq include soya ler;th;n filtered and a low iron soya lecithin, activated soya ler;th;n, lyso-~Pr;th;n and phosphatidylchoine.
The reducing sugar i8 preferably D-xylose. Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, qnrhitn1 and L-rhamnose.
Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by Woss/30344 ~1 8967~ y ~
being allowed to stand for i~aboùt one hour Heat generated during mixing promotes enzyme activity . A pref erred method ;n~ rlP~ mixing at a rate to cause heating to= 30 to 60'C.
The invention is further ~lo~cr;hed by means of example but not in any limitative sense.
F le 1 The following formula was employed.
INGREDIENTS % by weight High amylose starch 48 Cellulose gum 2 Glyceryl monostearate 1 Dried whole egg 13 D-xylose 2 Enzyme additive 3 Soya Flour 3l The Enzyme Additive Comprised Glucono-D-lactone ~ l8 Sodium Acid pyrophosphate 10 (pH - 4.2) Mono sodium phosphate 50 (pH - 4.5) Ammonium bicarbonate 19 _ ~-Amylase ~Novamyl~ 3 The batter was prepared by placing the starch into a mixer, dispersing the gum, emulsifiers, enzyme additive and xylose into the mixture, followed by addition of the egg and WO 9S130344 2 1 8 ~ 6 7 Q ~ 3~
.
_5_ flour and fu~thér mixing to ensure complete dispersion. The batter waR packaged in moisture proof rnntA;nPrs for storage before use.
The p....... 'ered batter mi~cture (1 part) was added to water ~3 parts) or less water according to the desired viscosity of the batter.
The pH of the batter mix waG 4 . 5 to 5 . 0 .
Pieces of reformed chicken were coated with a predust designed in i4~ ~ /r ~ e with the moisture content of the substrate. The predusted chicken pieces were fed mechanically with a convPntlnnAl batter applirAt;nn (for example a Stein or Koppens apparatus) . The battered particles were then fed into a crumb applicator preferably a JArAnePe-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of apprnr;m~tPly 45 to 60 seconds depending on the desired colour of the coating. The prn~ rt wA r then f ed into a cryogenic or other f reezer and frozen to give a core temperature of at most -2Q-C preferably -50 C. The frozen product was picked into rnntA;nPr8 m-nllfArtllred from impermeable plastics material, stable for at least 6 months at -20 C or lower or any other rrntA;nPr with similar properties. Preferred packaging procedures include gas flushing after eVArl~At;nn of the packs to a vacuum of at least 99~. Preferred gases are N2 and/or ga~ mixtures not including CO2 .
The products can be reheated in a dome~tic or co,mmercial microwave oven in their cnntA;nPrs, if the latter are designed for use in a microwave oven. ~ltPrnAt;vely the products may be reheated on a plate Example 2 INGRED~ENTS ~ by weight High amylose starch 35 Cellulose gum 3 Dried whole egg 10 D-xylose/any reducing sugar 2 T.Prithl n wo gS130344 ~ 1 8g 67 ~ - 6- ~ ~,. C
Buckwheat flQur~arly flour 20 Wheat f lour ; 2 0 ~nzyme additive ` 5 ~ . =
The enzyme additive ~or Example 2 comprised the additive of :Example I with RM;t;n~l Neutrase and beta-glucanase. A
similar coating and cooking process was employed.
Claims (13)
1. A microwave cookable or reheatable foodstuff coating comprising an aqueous mixture including the following ingredients by dry weight:
starch 30 - 60%
cellulose gum 1 - 5%
flour 25 - 60%
an enzyme additive, and ancillary ingredients including one or more emulsifiers and one or more reducing sugars (balance to 100%) wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more further enzymes, buffers and stabilizers.
starch 30 - 60%
cellulose gum 1 - 5%
flour 25 - 60%
an enzyme additive, and ancillary ingredients including one or more emulsifiers and one or more reducing sugars (balance to 100%) wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more further enzymes, buffers and stabilizers.
2. A coating as claimed in claim 1 wherein the starch is high amylose starch.
3. A coating as claimed in any preceding claim wherein the flour is selected from the group comprising soya, wheat, rye, oats, buckwheat, maize, rice and potato flour.
4. A coating as claimed in any preceding claim wherein the flour is gluten free flour.
5. A coating as claimed in any preceding claim comprising the following ingredients by dry weight:
high amylose starch 35 - 50%
cellulose gum 1 - 5%
emulsifiers 0.5 - 3%
dried egg 7 - 15%
reducing sugar 1 - 5%
flour 30 - 50%
an enzyme additive and ancillary ingredients balance to 100%
high amylose starch 35 - 50%
cellulose gum 1 - 5%
emulsifiers 0.5 - 3%
dried egg 7 - 15%
reducing sugar 1 - 5%
flour 30 - 50%
an enzyme additive and ancillary ingredients balance to 100%
6. A coating as claimed in any preceding claim wherein the emulsifier is selected from the group comprising: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk.
7. A coating as claimed in claim 5 wherein the emulsifier is selected from the group comprising egg, glyceryl monostearate and lecithin.
8. A coating as claimed in any preceding claim wherein the reducing sugar is selected from the group comprising: D-xylose, xylitol, sorbitol and L-rhamnose.
9. A coating as claimed in claim 8 wherein the reducing sugar is D-xylose.
10. A coating as claimed in any preceding claim wherein the alpha amylase includes maltogenic amylase.
11. A coating as claimed in any preceding claim including a phosphate buffer.
12. A coating as claimed in any preceding claim wherein the stabilizer is ammonium bicarbonate.
13. A method for forming a microwave cookable or reheatable foodstuff coating comprising the steps of:
mixing a composition as claimed in any preceding claim under high shear to cause mixing to a temperature of 30 to 60°C;
allowing the mixture to stand; and coating a foodstuff with the resultant mixture.
mixing a composition as claimed in any preceding claim under high shear to cause mixing to a temperature of 30 to 60°C;
allowing the mixture to stand; and coating a foodstuff with the resultant mixture.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9408882.0 | 1994-05-05 | ||
| GB9408882A GB9408882D0 (en) | 1994-05-05 | 1994-05-05 | Microwave cookable food coating |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2189670A1 true CA2189670A1 (en) | 1995-11-16 |
Family
ID=10754574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002189670A Abandoned CA2189670A1 (en) | 1994-05-05 | 1995-04-26 | Microwave cookable food coating |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0758202A1 (en) |
| JP (1) | JPH09512714A (en) |
| AU (1) | AU681961B2 (en) |
| CA (1) | CA2189670A1 (en) |
| GB (1) | GB9408882D0 (en) |
| NZ (1) | NZ284530A (en) |
| WO (1) | WO1995030344A1 (en) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9507715D0 (en) * | 1995-04-13 | 1995-05-31 | Novus Foods Ltd | Microwave batter |
| CA2226941A1 (en) * | 1995-07-15 | 1997-02-06 | Novus Foods Ltd. | Stabilisation of microwave heated foods |
| 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 |
| ES2444621T3 (en) * | 2010-01-15 | 2014-02-26 | Crisp Sensation Holding Sa | Breaded for microwave |
| GB201000647D0 (en) * | 2010-01-15 | 2010-03-03 | Crisp Sensation Holding Sa | Microwaveable batter |
| 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 |
| SI2481294T1 (en) | 2011-01-27 | 2014-12-31 | Crisp Sensation Holding Sa | Microwaveable coated food product, and method and apparatus for the manufacture thereof |
| US20120288592A1 (en) * | 2011-05-13 | 2012-11-15 | Crisp Sensation Holding S.A. | Microwaveable batter |
| 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 |
| JP6080151B2 (en) * | 2012-06-21 | 2017-02-15 | 株式会社Adeka | Dough |
| EP2692242A1 (en) * | 2012-07-30 | 2014-02-05 | Crisp Sensation Holding SA | Microwaveable batter |
| KR101365971B1 (en) * | 2013-01-11 | 2014-02-24 | 주식회사 파리크라상 | Brightener of bakery products and manufacturing methods thereof |
| 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 |
| US10292409B2 (en) * | 2016-10-07 | 2019-05-21 | Sugar Creek Packing Co. | System and method for cooking pieces of protein |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8704050D0 (en) * | 1987-02-20 | 1987-03-25 | Pickford K G | Microwave cookable batter |
| JPH01168242A (en) * | 1987-12-24 | 1989-07-03 | Ezaki Glyco Kk | Preparation of highly puffed food |
| ES2072595T3 (en) * | 1990-07-20 | 1995-07-16 | Pillsbury Co | FOOD PRODUCT MADE WITH A PASTA OF FLOUR AND WATER COATED WITH A PASTA THAT IS MADE IN THE MICROWAVE. |
| GB9118241D0 (en) | 1991-08-23 | 1991-10-09 | Novus Investments Ltd | Food products |
| GB9507715D0 (en) | 1995-04-13 | 1995-05-31 | Novus Foods Ltd | Microwave batter |
-
1994
- 1994-05-05 GB GB9408882A patent/GB9408882D0/en active Pending
-
1995
- 1995-04-26 CA CA002189670A patent/CA2189670A1/en not_active Abandoned
- 1995-04-26 WO PCT/GB1995/000958 patent/WO1995030344A1/en not_active Application Discontinuation
- 1995-04-26 AU AU23145/95A patent/AU681961B2/en not_active Ceased
- 1995-04-26 NZ NZ284530A patent/NZ284530A/en unknown
- 1995-04-26 EP EP95916776A patent/EP0758202A1/en not_active Withdrawn
- 1995-04-26 JP JP7528753A patent/JPH09512714A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU2314595A (en) | 1995-11-29 |
| GB9408882D0 (en) | 1994-06-22 |
| AU681961B2 (en) | 1997-09-11 |
| EP0758202A1 (en) | 1997-02-19 |
| NZ284530A (en) | 1998-03-25 |
| JPH09512714A (en) | 1997-12-22 |
| WO1995030344A1 (en) | 1995-11-16 |
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