EP0758202A1 - Microwave cookable food coating - Google Patents

Microwave cookable food coating

Info

Publication number
EP0758202A1
EP0758202A1 EP95916776A EP95916776A EP0758202A1 EP 0758202 A1 EP0758202 A1 EP 0758202A1 EP 95916776 A EP95916776 A EP 95916776A EP 95916776 A EP95916776 A EP 95916776A EP 0758202 A1 EP0758202 A1 EP 0758202A1
Authority
EP
European Patent Office
Prior art keywords
coating
flour
starch
group
enzyme additive
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.)
Withdrawn
Application number
EP95916776A
Other languages
German (de)
French (fr)
Inventor
Keith Pickford
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novus Foods Ltd
Original Assignee
Novus Foods Ltd
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 Novus Foods Ltd filed Critical Novus Foods Ltd
Publication of EP0758202A1 publication Critical patent/EP0758202A1/en
Withdrawn legal-status Critical Current

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

Definitions

  • This invention relates to a coating for foodstuffs which is cookable or reheatable by means of 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-prepared 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 requirements. Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
  • WO88/06007 disclosed a batter composition and method of preparation wherein the foodstuff is predusted with high amylose starch and methyl cellulose.
  • the batter includes high enzyme soya flour.
  • WO93/03634 disclosed an improved predust composition including a mixture of particulate starch and particulate cellulose gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscosity barrier to absorption of oil and migration of moisture. The barrier also provides a stable environment for any seasoning and can enhance bonding with the batter.
  • high enzyme soya flours afford generally acceptable products, variations in their enzyme content have given rise to inconsistent and occasionally undesirable flavours.
  • a microwave cookable or reheatable foodstuff coating comprises an aqueous mixture including the following ingredients by dry weight: (i) starch, preferably high amylose starch 30 - 60% (ii) cellulose gum 1 - 5%
  • the enzyme additive comprises one or more alpha- amylases optionally together with one or more further enzymes, buffers and stabilisers.
  • 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.
  • 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 accordance with flour employed.
  • the starch may comprise high amylose starch. Alteratively or in addition pea or maize starch may be employed.
  • the invention finds use in manufacture of coated foodstuffs. However alterative applications include pancakes including filled pancakes. Preferred formulations for manufacture of pancakes do not include soya flour.
  • Preferred coating comprises the following ingredients by dry weight :
  • Preferred alpha amylases include maltogenic amylases including those expressed by Bactillus subtilis strains.
  • a preferred enzyme additive is available under the Trade Mark Novamyl MG manufactured by Novo Nordisk. Preferred enzyme additives act on the starch fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and dextrins which improve the water retention capacity of the batter. However Novamyl amylases reduce any tendency to retrogradation or undesirable further hydrolysis during cooking or reheating.
  • Additional enzymes may include proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk.
  • proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk.
  • Beta glucanases or other proteases serve to degrade polypeptides such as gluten during incubation of the batter.
  • buffers may be employed although use of phosphates is especially preferred.
  • Preferred additives also incorporate gluconolactone.
  • the stabiliser may be ammonium bicarbonate although alternative stabilisers may be employed. Ammonium bicarbonate is preferred because it also serves to reduce undesirable odours.
  • Emulsifiers which may be used may comprise one or more of the following: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk.
  • lecithin is especially preferred to optimise fluid properties and emulsion stability of the batter.
  • Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin.
  • Preferred lecithins include soya lecithin filtered and a low iron soya lecithin, activated soya lecithin, lyso-lecithin and phosphatidylchoine.
  • the reducing sugar is preferably D-xylose.
  • Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, sorbitol and L-rhamnose.
  • Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by being allowed to stand for about one hour. Heat generated during mixing promotes enzyme activity.
  • a preferred method includes mixing at a rate to cause heating to 30 to 60"C.
  • 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 flour and further mixing to ensure complete dispersion.
  • the batter was packaged in moisture proof containers for storage before use.
  • the powdered batter mixture (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 was 4.5 to 5.0.
  • Pieces of reformed chicken were coated with a predust designed in accordance with the moisture content of the substrate.
  • the predusted chicken pieces were fed mechanically with a conventional batter application (for example a Stein or Koppens apparatus) .
  • the battered particles were then fed into a crumb applicator preferably a Japanese-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of approximately 45 to 60 seconds depending on the desired colour of the coating.
  • the product was then fed into a cryogenic or other freezer and frozen to give a core temperature of at most -20 * C preferably - 50 * C.
  • the frozen product was picked into containers manufactured from impermeable plastics material, stable for at least 6 months at -20 * C or lower or any other container with similar properties.
  • Preferred packaging procedures include gas flushing after evacuation of the packs to a vacuum of at least 99%.
  • Preferred gases are N 2 and/or gas mixtures not including C0 2 .
  • the products can be reheated in a domestic or commercial microwave oven in their containers, if the latter are designed for use in a microwave oven. Alternatively the products may be reheated on a plate.
  • the enzyme additive for Example 2 comprised the additive of Example 1 with additional Neutrase and beta-glucanase. A similar coating and cooking process was employed.

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, buffers and stabilisers.

Description

MICROWAVE COOKABLE FOOD COATING
This invention relates to a coating for foodstuffs which is cookable or reheatable by means of 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-prepared 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 requirements. Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
WO88/06007 disclosed a batter composition and method of preparation wherein the foodstuff is predusted with high amylose starch and methyl cellulose. The batter includes high enzyme soya flour. WO93/03634 disclosed an improved predust composition including a mixture of particulate starch and particulate cellulose gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscosity barrier to absorption of oil and migration of moisture. The barrier also provides a stable environment for any seasoning and can enhance bonding with the batter. Although high enzyme soya flours afford generally acceptable products, variations in their enzyme content have given rise to inconsistent and occasionally undesirable flavours.
According to a first aspect of the present invention a microwave cookable or reheatable foodstuff coating comprises an aqueous mixture including the following ingredients by dry weight: (i) starch, preferably high amylose starch 30 - 60% (ii) cellulose gum 1 - 5%
(iii) flour 25 - 60%
(iv) an enzyme additive, and (v) 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 stabilisers.
Use of the enzyme additive in accordance 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 accordance with flour employed.
The starch may comprise high amylose starch. Alteratively or in addition pea or maize starch may be employed.
The invention finds use in manufacture of coated foodstuffs. However alterative applications include pancakes including filled pancakes. Preferred formulations for manufacture of pancakes do not include soya flour.
Preferred coating comprises the following ingredients by dry weight :
(i) high amylose starch 35 - 50%
(ii) cellulose gum 1 - 5%
(iii) glyceryl monostearate or other emulsifier .5 - 3% (iv) dried egg 7 - 15%
(v) D-xylose or other reducing sugar 1 - 5%
(vi) flour 30 - 50%
(vii) an enzyme additive, and (viii) ancillary ingredients balance to 100% Preferred alpha amylases include maltogenic amylases including those expressed by Bactillus subtilis strains. A preferred enzyme additive is available under the Trade Mark Novamyl MG manufactured by Novo Nordisk. Preferred enzyme additives act on the starch fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and dextrins which improve the water retention capacity of the batter. However Novamyl amylases reduce any tendency to retrogradation or undesirable further hydrolysis during cooking or reheating.
Additional enzymes may include proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk. Beta glucanases or other proteases serve to degrade polypeptides such as gluten during incubation of the batter.
Conventional buffers may be employed although use of phosphates is especially preferred. Preferred additives also incorporate gluconolactone. The stabiliser may be ammonium bicarbonate although alternative stabilisers may be employed. Ammonium bicarbonate is preferred because it also serves to reduce undesirable odours.
Emulsifiers which may be used may comprise one or more of the following: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk. Use of lecithin is especially preferred to optimise fluid properties and emulsion stability of the batter. Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin. Preferred lecithins include soya lecithin filtered and a low iron soya lecithin, activated soya lecithin, lyso-lecithin and phosphatidylchoine.
The reducing sugar is preferably D-xylose. Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, sorbitol and L-rhamnose.
Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by being allowed to stand for about one hour. Heat generated during mixing promotes enzyme activity. A preferred method includes mixing at a rate to cause heating to 30 to 60"C.
The invention is further described by means of example but not in any limitative sense.
Example 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 31
100
The Enzyme Additive Comprised
Glucono-D-lactone 18
Sodium Acid pyrophosphate 10
(pH - 4.2)
Mono sodium phosphate 50
(pH - 4.5)
Ammonium bicarbonate 19 x-Amylase (Novamyl) 3
100
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 flour and further mixing to ensure complete dispersion. The batter was packaged in moisture proof containers for storage before use.
The powdered batter mixture (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 was 4.5 to 5.0.
Pieces of reformed chicken were coated with a predust designed in accordance with the moisture content of the substrate. The predusted chicken pieces were fed mechanically with a conventional batter application (for example a Stein or Koppens apparatus) . The battered particles were then fed into a crumb applicator preferably a Japanese-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of approximately 45 to 60 seconds depending on the desired colour of the coating. The product was then fed into a cryogenic or other freezer and frozen to give a core temperature of at most -20*C preferably - 50 *C. The frozen product was picked into containers manufactured from impermeable plastics material, stable for at least 6 months at -20 *C or lower or any other container with similar properties. Preferred packaging procedures include gas flushing after evacuation of the packs to a vacuum of at least 99%. Preferred gases are N2 and/or gas mixtures not including C02.
The products can be reheated in a domestic or commercial microwave oven in their containers, if the latter are designed for use in a microwave oven. Alternatively the products may be reheated on a plate.
Example 2
INGREDIENTS % by weight High amylose starch 35
Cellulose gum 3
Dried whole egg 10
D-xylose/any reducing sugar 2
Lecithin 5 Buckwheat flour/any flour 20 Wheat flour 20 Enzyme additive 5
100
The enzyme additive for Example 2 comprised the additive of Example 1 with additional Neutrase and beta-glucanase. A similar coating and cooking process was employed.

Claims

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 stabilisers.
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% emulsifier 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 stabiliser 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.
EP95916776A 1994-05-05 1995-04-26 Microwave cookable food coating Withdrawn EP0758202A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9408882 1994-05-05
GB9408882A GB9408882D0 (en) 1994-05-05 1994-05-05 Microwave cookable food coating
PCT/GB1995/000958 WO1995030344A1 (en) 1994-05-05 1995-04-26 Microwave cookable food coating

Publications (1)

Publication Number Publication Date
EP0758202A1 true EP0758202A1 (en) 1997-02-19

Family

ID=10754574

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95916776A Withdrawn EP0758202A1 (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)

* Cited by examiner, † Cited by third party
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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993003634A1 (en) 1991-08-23 1993-03-04 Novus Investments Limited Microwavable coatings based on starch and cellulose
WO1996032026A1 (en) 1995-04-13 1996-10-17 Novus Foods Ltd. Microwave batter comprising amylase

Family Cites Families (3)

* Cited by examiner, † Cited by third party
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.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993003634A1 (en) 1991-08-23 1993-03-04 Novus Investments Limited Microwavable coatings based on starch and cellulose
WO1996032026A1 (en) 1995-04-13 1996-10-17 Novus Foods Ltd. Microwave batter comprising amylase

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO9530344A1

Also Published As

Publication number Publication date
AU2314595A (en) 1995-11-29
GB9408882D0 (en) 1994-06-22
CA2189670A1 (en) 1995-11-16
AU681961B2 (en) 1997-09-11
NZ284530A (en) 1998-03-25
JPH09512714A (en) 1997-12-22
WO1995030344A1 (en) 1995-11-16

Similar Documents

Publication Publication Date Title
AU681961B2 (en) Microwave cookable food coating
EP0820239B1 (en) Microwave batter comprising amylase
EP0839005B1 (en) Stabilisation of microwave heated foods
EP2356911B1 (en) Microwaveable batter
US4778684A (en) Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
CA1248809A (en) Batters containing high amylose flour for microwaveable pre-fried foodstuffs
US8021705B1 (en) Dry mixes comprising glycerine
EP2522230B1 (en) Microwaveable batter
EP1729587B1 (en) Microwaveable and oven-bakable coated food products
US20120288592A1 (en) Microwaveable batter
CN100396203C (en) Food coatings
US4842874A (en) Composition for preparing freeze-thaw microwaveable pre-fried foodstuffs
WO2014020324A1 (en) Microwaveable batter
KR20150003086A (en) Microwaveable batter
JPS5810054B2 (en) Batter for tempura
US20150216208A1 (en) Microwaveable batter
JP2022051308A (en) Wheat flour fired japanese-style food product mix, and manufacturing wheat flour fired japanese-style food product using the same
Teague et al. Recent developments in the application of xanthan gum in food systems
NZ617611B2 (en) Microwaveable batter
EP2901869A1 (en) Microwaveable batter

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19961125

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LI LU MC NL PT SE

17Q First examination report despatched

Effective date: 19970520

TPAD Observations by third parties

Free format text: ORIGINAL CODE: EPIDOS TIPA

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN WITHDRAWN

18W Application withdrawn

Withdrawal date: 19980515