DK0831721T3 - Dej- og paneringsbelagte levnedsmiddelsammensætninger ved anvendelse af calciumpectiner - Google Patents

Dej- og paneringsbelagte levnedsmiddelsammensætninger ved anvendelse af calciumpectiner

Info

Publication number
DK0831721T3
DK0831721T3 DK96917857T DK96917857T DK0831721T3 DK 0831721 T3 DK0831721 T3 DK 0831721T3 DK 96917857 T DK96917857 T DK 96917857T DK 96917857 T DK96917857 T DK 96917857T DK 0831721 T3 DK0831721 T3 DK 0831721T3
Authority
DK
Denmark
Prior art keywords
pectins
bread
dough
calcium
food compositions
Prior art date
Application number
DK96917857T
Other languages
English (en)
Inventor
Gerrish Timothy
Kresl Kay
Higgins Camille
Original Assignee
Cp Kelco Aps
Kerry Ingredients Coatings & F
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cp Kelco Aps, Kerry Ingredients Coatings & F filed Critical Cp Kelco Aps
Application granted granted Critical
Publication of DK0831721T3 publication Critical patent/DK0831721T3/da

Links

Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Dispersion Chemistry (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DK96917857T 1995-05-30 1996-05-30 Dej- og paneringsbelagte levnedsmiddelsammensætninger ved anvendelse af calciumpectiner DK0831721T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/453,423 US5601861A (en) 1995-05-30 1995-05-30 Method of making battered and/breaded food compositions using calcium pectins
PCT/US1996/007977 WO1996038054A1 (en) 1995-05-30 1996-05-30 Battered and breaded food compositions using calcium pectins

Publications (1)

Publication Number Publication Date
DK0831721T3 true DK0831721T3 (da) 2007-05-07

Family

ID=23800524

Family Applications (1)

Application Number Title Priority Date Filing Date
DK96917857T DK0831721T3 (da) 1995-05-30 1996-05-30 Dej- og paneringsbelagte levnedsmiddelsammensætninger ved anvendelse af calciumpectiner

Country Status (12)

Country Link
US (2) US5601861A (da)
EP (1) EP0831721B1 (da)
JP (1) JP3601605B2 (da)
AU (1) AU706421B2 (da)
BR (1) BR9608748A (da)
CA (1) CA2222660A1 (da)
DE (1) DE69636850T2 (da)
DK (1) DK0831721T3 (da)
ES (1) ES2281083T3 (da)
MX (1) MX9709231A (da)
NO (1) NO975468L (da)
WO (1) WO1996038054A1 (da)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2055884C (en) * 1990-11-21 1999-12-21 Timothy C. Gerrish Low oil food composition and method
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins
CA2226941A1 (en) * 1995-07-15 1997-02-06 Novus Foods Ltd. Stabilisation of microwave heated foods
US5753286A (en) * 1996-10-31 1998-05-19 Kerry Ingredients, Inc. Coated food and method of coating
US5965186A (en) * 1997-09-24 1999-10-12 The Pillsbury Company Crisp dough structure and method for imparting crispness to dough
US6383535B1 (en) 2000-03-16 2002-05-07 Bestfoods Extruded potato casing and method of making
US6699977B1 (en) 2000-06-09 2004-03-02 Cp Kelco Aps Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same
WO2002014374A2 (en) * 2000-08-15 2002-02-21 Cp Kelco Aps Method for improving cold water solubility of pectins with a very low degree of esterification
US20040047948A1 (en) * 2002-09-06 2004-03-11 Arrendale Thomas A. Nutritionally enhanced composite food product
US20040045202A1 (en) * 2002-09-09 2004-03-11 Arrendale Thomas A. Package labeling for a nutritionally enhanced composite food product
US20040047955A1 (en) * 2002-09-06 2004-03-11 Arrendale Thomas A. Color-enhanced food product
US20040121046A1 (en) * 2002-12-19 2004-06-24 Dihel Deborah L. Appearance and eating quality of reduced oil food compositions
US20050042331A1 (en) * 2003-08-22 2005-02-24 Billmers Robert L. Starches for reduced fat in fried foods systems
US20080175960A1 (en) * 2007-01-18 2008-07-24 Griffith Laboratories International, Inc. Coating for adhering food substrate particulates
US20090285951A1 (en) * 2007-08-02 2009-11-19 Anthony Karo Method for the preparation and distribution of breaded seafood products and breading composition
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
US8728554B2 (en) * 2010-01-15 2014-05-20 Crisp Sensation Holding S.A. Stabilisation of microwave heated food substrates
GB201002610D0 (en) 2010-02-16 2010-03-31 Witwood Food Products Ltd Edible batter compositions and methods of preparing batter coated foods using the same
US9877499B2 (en) * 2010-09-24 2018-01-30 Holista Biotech Sdn. Bhd. Method for processing food product and food product thereof
DK2481295T3 (da) * 2011-01-27 2015-05-11 Crisp Sensation Holding Sa Fremgangsmåde til produktion af mikrobølgeegnede belagte fødevareprodukter
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
SI2481294T1 (sl) * 2011-01-27 2014-12-31 Crisp Sensation Holding Sa Obdan prehranski produkt za v mikrovalovno pečico in postopek in naprave za izdelavo le tega
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
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
NL2014319B1 (nl) * 2015-02-20 2016-10-13 Mastermix B V Werkwijze voor het vervaardigen van een ovengeschikt vleesproduct zoals een schnitzel, een dergelijk ovengeschikt vleesproduct, en coating daarvoor.

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3424591A (en) * 1965-06-09 1969-01-28 Dow Chemical Co Hydrocolloid surface treatment to yield french fried potato products
US4219575A (en) * 1978-11-13 1980-08-26 Amfac Foods, Inc. Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating
EP0048123A1 (en) * 1980-09-12 1982-03-24 Merck & Co. Inc. Gelled algin emulsions
US4504502A (en) * 1983-04-06 1985-03-12 Earle Roland D Coated food product and method of making same
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
US4877628A (en) * 1987-09-03 1989-10-31 International Flavors & Fragrances Inc. Process for preparing a coated food product
US5057329A (en) * 1987-09-03 1991-10-15 International Flavors & Fragrances Inc. Oil-impervious, water retaining, and flavor-containing coated food articles
US4876102A (en) * 1987-12-30 1989-10-24 The Procter & Gamble Company Potato based dough containing highly pectinated cellulosic fibers
US4900573A (en) * 1988-06-17 1990-02-13 The Dow Chemical Company Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose
CA2055884C (en) * 1990-11-21 1999-12-21 Timothy C. Gerrish Low oil food composition and method
US5232721A (en) * 1991-09-30 1993-08-03 Seymour Polansky Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation
US5279840A (en) * 1992-06-10 1994-01-18 The Pillsbury Company Method of making reduced fat deep fried comestibles and product thereof
US5372829A (en) * 1993-01-15 1994-12-13 Merck & Co., Inc. Process for preparing low-fat fried food
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins

Also Published As

Publication number Publication date
MX9709231A (es) 1998-10-31
DE69636850D1 (de) 2007-03-08
US6261618B1 (en) 2001-07-17
EP0831721A1 (en) 1998-04-01
US5601861A (en) 1997-02-11
AU706421B2 (en) 1999-06-17
CA2222660A1 (en) 1996-12-05
NO975468L (no) 1998-01-20
WO1996038054A1 (en) 1996-12-05
BR9608748A (pt) 2000-04-25
EP0831721B1 (en) 2007-01-17
ES2281083T3 (es) 2007-09-16
JP2000510322A (ja) 2000-08-15
NO975468D0 (no) 1997-11-27
AU5993196A (en) 1996-12-18
EP0831721A4 (en) 1998-12-09
JP3601605B2 (ja) 2004-12-15
DE69636850T2 (de) 2007-09-06

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