GB2414158A

GB2414158A - Filled pasta products

Info

Publication number: GB2414158A
Application number: GB0509961A
Authority: GB
Inventors: Peter Roberts; Bernard Trevor Matthews; David John Joll
Original assignee: Bernard Matthews Ltd
Current assignee: Bernard Matthews Ltd
Priority date: 2004-05-17
Filing date: 2005-05-16
Publication date: 2005-11-23
Anticipated expiration: 2025-05-16
Also published as: EP1748704A1; WO2005112664A1; GB0410974D0; GB0509961D0; GB2414158B

Abstract

A microwaveable food product that is adapted to be cooked or heated prior to consumption, comprises a core of filling (2) which generates moisture on cooking or heating, an outer coating (4) adapted to crisp on cooking or heating, and at least one intermediate barrier layer arranged between the core (2) and the coating (4). The intermediate barrier layer is adapted to substantially prevent migration of moisture between said core (2) and outer coating (4) upon cooking or heating of the product, the intermediate barrier layer comprising at least one layer of pasta.

Description

Improvements in or relating to filled food products The present invention

relates to filled food products. In particular the present invention relates to filled food products that are heated in a microwave oven prior to consumption.

The demand for convenience food has steadily increased in recent years. As people look to find ways to maximize their free time, ready-made meals and snack products have become increasingly popular with consumers. Most households now have a microwave oven to assist in the rapid heating of food. Accordingly a large number of ready-made meals and snacks have been developed which can be heated in a microwave oven. Whilst these types of snacks and meals can be quickly heated in a microwave oven, the types of meals and snacks that are suitable for heating in such ovens are, to some extent, limited. For example, snacks of a type which have a filling surrounded by a crispy coating cannot be satisfactorily prepared in a microwave oven. This is because steam, generated during the heating process by evaporation of water from the filling, is deleterious to the organoleptic qualities of the coating. Indeed, the steam penetrates the outer coating rendering it moist, soggy and unappetizing. Such crispycoated products can only be satisfactorily prepared by heating in a conventional oven, or frying in oil to maintain crispness. This lengthens considerably the time required to prepare such snacks, thus making them far less convenient to prepare.

WO 92/01384A, WO 03/075665A, EP 0 327 332A, GB 2248541A, WO 99/39583A, US 4 715 803, US 6 503 546 and US 2003/203076A1 all disclose food products in which a dough based layer envelops an internal filling. The dough based layer is by definition a layer comprising leaven, such as yeast or sodium bicarbonate, l such leavened layers have very different properties as compared to unleaved layers such as pasta.

US2004/0022899A1 discloses a method of manufacturing noodle or pasta, but does not discuss the resultant food product's behaviour when microwaved, nor does it discuss any batter coatings to be kept crisp.

EP 0 882 407A1 disclosed a food product comprising a pasta around a filling with an edible coating on the pasta. No discussion of microwaving the product is given or of the behaviour thereunder of any batter as the coating.

GB 2363049A discloses a food product with at least three layers, the middle layer being a barrier portion to restrict migration of water. However, the document does not discuss the problems of microwaving such a product if it has a batter outer layer, nor does it discuss the uniqueness of pasta as a barrier portion in this respect.

An object of the present invention is to provide a novel filled food product that can be heated in a microwave oven.

Another object of the present invention is to provide a filled food product that forms or maintains a crispy outer coating on heating in a microwave oven.

According to one aspect of the present invention therefore there is provided a microwaveable food product adapted to be cooked or heated prior to consumption comprising a core of filling which generates moisture on cooking or heating, an outer coating adapted to crisp on cooking or heating, and at least one intermediate barrier layer arranged between the core and the coating, the intermediate barrier layer being adapted to substantially prevent migration of moisture between said core and outer coating upon cooking or heating the product, the intermediate barrier layer comprising at least one layer of pasta.

It will be appreciated that the intermediate barrier layer may not prevent completely moisture migrating from the core to the outer coating, but will act as a barrier sufficient to stop most moisture migrating from the core to the coating upon cooking or heating, so that the organoleptic qualities of the coating are not impaired.

It will further be appreciated that the intermediate barrier layer forms a substantially continuous layer around the core of filling.

The food product of the present invention is adapted for heating in a microwave oven. However, it will be appreciated that the food product can also be prepared by other methods, such as by heating in a conventional oven.

The pasta may by wt comprise about 68-78% flour, about 8-14% egg and about 8 30% water. The pasta may further comprise rework at about 3-10% by wt.

The flour may be one traditionally used in the manufacture of pasta, for example refined durum wheat (semolina flour). Alternatively the flour may be of a different type, for example, flour traditionally used to manufacture bread may also be used, or any flour formed by red nement of any grain or bean, such as wheat, maize or soya. Furthermore, the flour used may be a combination of any two or more different types of flour.

The flour used in forming the pasta is preferably semolina flour.

The egg may be pasteurised liquid egg, whole dried egg, egg yolk or egg white Preferably the pasta comprises about 70% wt. flour, about 10% wt. egg, about 15% wt. water and about 5% wt. rework.

Seasonings may be added to the pasta such, for example as salt and olive oil.

One or more stabilising agents may also be added to the pasta. The one or more stabilising agents preferably comprise at least one of the following; modified waxy maize starch (chemically, physically or enzymatically modified), methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, micro-crystalline cellulose, propolyene glycol alginate, or sodium alginate. xanthan gum, konjac flour and carrageenan, or any combination thereof.

In addition to methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose and micro-crystalline cellulose, any other suitable stability agent such as propolyene glycol alginate or glycol alginate.

Preferably, the pasta is cooked. By cooking the pasta in boiling water or in steam, the starch and protein, derived from the flour and egg components of the pasta, form a gel which acts as a barrier to substantially prevent water migration.

The effectiveness of pasta in preventing water migration depends to some extent on the composition of the pasta and thus the degree of gelatenisation that can be achieved.

Pasta of a shorter texture can be incorporated into the product of the present invention, that is to say pasta which has a more tender bite than traditional pasta formed from refined durum wheat derived from Titicum Duram or bread based wheat flour Titicum Vulgare. This can be achieved, for example, by adding an amount of fat or oil, for example olive oil, to the pasta mix. Preferably the fat or oil is mixed with water to form an emulsion of fat or oil droplets suspended in an aqueous solution. This emulsion mix can be mixed into the pasta dough. s

Preferably one or more emulsifying agents are added to the emulsion mix to stabilize the emulsion. Preferably one or more of the following emulsifying agents are added to the emulsion mix; sodium caesinate, deheated mustard, guar gum, soya protein, soya flour and/or egg yolk. Preferably a combination of guar gum and de-heated mustard is added to the emulsion mix.

Preferably the core of filling comprises a sauce.

Preferably the core of filling further comprises a solid component. The solid component may for example include any type of meat, vegetable, fruit or combination thereof.

Preferably the sauce has a water content of 60% or more. More preferably the sauce has a water content of about 60-80%, more preferably 65-75% and even more preferably 65-70%.

Preferably the sauce is a cheese sauce and the solid component comprises chopped ham.

It will be appreciated however that many different types of sauces and solid component combinations may be used. Some examples of such different types of sauce and solid component combinations are described below.

One or more stabilising agents may be added to said filling.

The one or may stabilising agents added to the filling may comprise; modified waxy maize starch (chemically, physically or enzymatically modified), methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, micro-crystalline cellulose, xanthan gum, konjac flour and carrageenan, guar gum, whey protein concentrate, a humectant derived from fruit sugars, or any combination thereof.

In addition to methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose and micro-crystalline cellulose, any other suitable modified cellulose may be added to the filling as a stabilising agent.

Preferably the stabilising agents comprise a mixture of modified waxy maize starch, carageenan, methylcellulose, milk protein and humectants such as fruit sugars..

The stabilising agents help to stabilise the product preventing "boilout" of the sauce during heating of the product. The stabilising agents also help to thicken the sauce to give a good eating consistency.

The outer coating may comprise a batter coating.

Preferably the batter is a tempura batter.

The food product may be generally triangular in shape. It will be appreciated however that the food product may be any other shape that can be reasonably manufactured. For example the food product may be square, rectangular or circular.

According to another aspect of the present invention there is provided a pack comprising a container which contains a plurality of food products according to the present invention, said container being adapted to be placed in a microwave oven for cooking or heating said food products.

Preferably such packs contain a sufficient number of individual food products to provide a filing snack for an individual. The packs may, for example, contain six individual food products of 20g each.

The container may be formed from cardboard which is folded or formed, for example, into a rectangular-shaped box. One side of the box forms a lid and a series of perforations are preferably provided around or on the lid of the container, so that it can be easily opened by tearing along the perforations. Typically, the container will be opened before it is placed in the microwave oven.

It will be appreciated that the dimensions of the container may be any which are suitable for both containing the individual food products, and for being placed in a microwave oven. Thus, the general shape of the container may be, for example, square, triangular, circular, pentagonal, hexagonal or tubular.

Preferably said container contains, or has attached to its inner surface, one or more susceptors.

Preferably a susceptor is provided on the bottom of the container so that the product sits on the susceptor as it is heated. It is also desirable to have a susceptor attached to the inner surface of the lid. Once open, the lid can then be pushed down inside the container, or detached from the container and then placed inside the container, so that the susceptor is brought into contact with the upper surface of most, if not all of the individual food products.

According to a further aspect of the invention there is provided a method of manufacturing a microwaveable food product having a core filling which generates moisture on cooking or heating, an outer coating adapted to crisp on cooking or heating, and an intermediate barrier layer arranged between the core and the coating, said intermediate barrier layer comprising at least one layer of pasta, said method comprising: extruding a portion of said filling into a layer of said intermediate barrier so that the intermediate barrier layer surrounds the filling, and applying to the outer surface of said barrier layer a coating, characterised in that said intermediate barrier layer is adapted to substantially prevent migration of moisture between the core and the coating upon cooking or heating the product.

The intermediate barrier layer comprises a layer of pasta. Typically the layer of pasta is formed from raw pasta mix which has been pre-rolled into sheets. The core of filling being extruded so that it becomes sandwiched between two of said sheets which are then sealed around the filling to form a substantially continuous layer. Alternatively, the pasta dough may be co-extruded with the filling through a co-extrusion head.

The term "pasta" as used in this specification is meant to cover the generic name for an international range of foods made from a basic mixture of wheat flour or semolina (preferably drum semolina) and water. Eggs may preferably be used in place of some of the water to give a firmer texture and a more yellow colour. Wholemeal and vegetable flavoured varieties are also available. Pasta is an unleavened food product in contrast with leavened products (such as bread dough, etc) that include raising agents whether natural or synthetic (e.g. yeast or sodium bicarbonate respectfully). Thus pasta contains IS no such raising agents.

Preferably the method further comprises cooking the food product prior to the application of said coating.

Preferably the product is cooked by steaming or immersing the product in a bath of hot or boiling water.

Preferably the product is steamed or boiled so that the core of filling reaches a temperature of about 72 C.

In embodiments in which pasta forms the intermediate barrier layer, the steaming or boiling of the product allows the starch and protein components present in the pasta sheet to gel together, thereby improving the effectiveness of the pasta in preventing water migration.

Preferably a batter coating is applied to the outer surface of the intermediate barrier layer.

Preferably a pre-dust coating is applied to the outer surface of the intermediate barrier layer prior to the application of the batter coating.

The pre-dust coating typically comprises flour which is dusted over the outer surface of the intermediate barrier layer. The pre-dust coating reduces contact between the batter and the intermediate barrier layer so that the batter can rise and crisp on cooking.

Typically the food product is fried in oil after the application of said coating.

The invention will now be described by way of example and with reference to the accompanying drawings wherein: Figure 1 shows a plan view of a food product in accordance with the present invention; Figure 2 shows a side perspective view of the product shown in Figure 1; Figure 3 shows a cross-sectional view of the food product shown in Figures 1 and 2; Figure 4 shows an intermediate product in accordance with the present invention; Figure 5 shows a cross-sectional view of the food product shown in Figure 4; Figure 6 shows a flow diagram for manufacturing a food product in accordance with the present invention; Figure 7 shows a side perspective view of a microwaveable container which contains a food product in accordance with the present invention; Figure 8 shows a side perspective view of the container of Figure 7 with its lid removed so that the interior of the container can be seen: With reference to Figures 1, 2 and 3 a food product 1 in accordance with the present invention has a substantially triangular shape and comprises an inner core of filling 2, a layer of pasta 3 which surrounds the filling, and an outer crispy batter coating 4 which surrounds the pasta layer 3.

The filling 2 comprises a solid component 5 that is substantially uniformly dispersed in a sauce 6. The solid component typically comprises chopped meat pieces, for example, chopped ham or turkey pieces. Alternatively, the solid component may comprise chopped vegetables. The sauce component 6 may be a cheese sauce, although other types of sauces having different flavourings may be incorporated into the filling.

For example, a pesto sauce or pepper sauce may be used. Optional seasonings such, for example, as salt and ground pepper may also be added to the filling.

In certain embodiments, thickening agents may be added to the sauce 6. For example, modified waxy maize starch and methyl cellulose, fruit sugars, milk protein, guar and xanthan gum may be incorporated into the filling 2.

To manufacture a product according to the present invention, an intermediate product 10, as shown in Figures 4 and 5 is first formed. The intermediate product 10 is triangular in shape and comprises a core of filling 2 of ham pieces 5 in a cheese sauce 6 which is surrounded by a layer of pasta 3. As can be seen in Figure 5, the pasta layer 3 is of a substantially uniform thickness. However, at edges 11, 11', the depth of the pasta layer slightly increases and the layer extends outwards from the filling to form a seal 12 which extends about the entire lateral circumference of the intermediate product 10.

The pasta which is used to form the pasta layer 3 may be manufactured in the traditional way by blending egg and water with flour to form a pasta dough.

The ham 5 and cheese sauce 6 filling is prepared by mixing together chopped ham pieces, which are approximately Smm2 in size, with a readymade cheese sauce.

Standard apparatus for manufacturing stuffed pasta products, such as ravioli, is used to manufacture the intermediate product 10. Such apparatus is known in the art. A double sheet kneader sheeter and a double sheet ravioli former as manufactured by Tecuologie Alimentari (Tecna) may, for example, both be used to manufacture the intermediate product 10 of the present invention. The pasta dough and filling mixture are loaded into the apparatus as appropriate in order for the intermediate food product 10 to be made.

After the intermediate product to has been formed using known manufacturing methods, the intermediate product is heated in a steam oven operating at 100 C (or blanching unit operating at 100 C) for a sufficient time for the filing 2 to reach a target temperature of 72 C. The intermediate product 10, after it has been steamed, is covered in a pre-dust and then is coated with a tempura batter using conventional batter coating methods. The batter coated product is then fried in oil to crisp the batter, thereby forming the food product 1.

The food product is frozen, packed and labeled in the conventional manner.

The food product is packed into rectangular-shaped cardboard containers of a standard type that are suitable for placing in a microwave oven. The containers are formed from a cardboard blank that is folded and glued to form a rectangular-shaped box.

Figures 7 and 8 show a rectangular cardboard container 20. The container 20 has a base 21, four side walls 22, 23, 24, 25 and a lid 26. The lid has a series of perforations 27 which extend substantially parallel to, and in close proximity to the edges of the lid 26. In one corner of the lid, the perforations extend to the corner so as to form a pull tab 28.

As shown in Figure 8, a susceptor 29 is laminated to the inner surface of the base 21. The susceptor 29 is a rectangular plate which substantially covers the upper surface of the base 21. A second susceptor 30 is laminated to the inner surface of the lid 26. The second susceptor 30 is also a rectangular plate. The dimensions of the second susceptor 30 are such that the edges of the second susceptor 30 do not extend beyond the boundary defined by the perforations 27.

A plurality of individual products is placed into every container 20 so that the products substantially cover the inner surface of the base 21 of the container without overlapping. As shown in Figure 8, the container 20 may contain six individual food products 1.

In use, a consumer of the food product 1, takes the container 20 and using pull tab 28, lifts the corner of the lid from the main body of the container and tears the lid 26 along perforations 27 until a substantially rectangular- shaped section of lid 31, defined within the perforations 27, is completely detached from the rest of the lid 26. The second susceptor 30 remains attached to the detached portion of lid 31.

The detachment from the container 20 of the portion of lid 31 defined within the perforations 27 leaves an opening through which a consumer is able to access the six individual food products 1 contained therein. The consumer spaces the individual food products within the container and arranges them so that each individual product makes contact with the susceptor 29. The detached lid portion 31 is then held over the opening, with the surface having the second susceptor 30 facing down towards the individual food products 1. The detached lid portion 31 is then pushed through the opening, so that the second susceptor 30 is brought into contact with the respective upper surfaces of the individual food products 1. The container 20 is then placed into a microwave oven and is heated until the individual products 1 are ready for consumption.

Although the product can be microwaved, that is it is microwavable, it can also be cooked by a conventional oven, possibly if only for the purpose of heating it up.

Examples 1 to 3

The constituent ingredients of three variant food products in accordance with the present invention are indicated below:

Example 1

Cheese and ham pasta triangle Pasta MLY Flour | 70% wt.

Whole pastuerised egg 10% Water l 15% l Rework | 5% 100% 1 The flour is added to a mixing hopper of the pasta sheeter apparatus. The egg and water are mixed together. The egg/water mixture is slowly added to the flour and mixed over a 1 S-20 mine period, sufficient to make golf ball sized pieces of mixture. The mixture is then formed into sheets by the pasta sheeter apparatus.

Filling Cheese Sauce I 70% wt.

l (Bernard Matthews) hamlet 30% 100% 1 The ham is chopped into 2-3 mm cubes and is added, and thoroughly mixed with the cheese sauce. The ham and cheese filing mixture is loaded into the ravioli machine.

The pasta sheets are also loaded into the ravioli machine and the ravioli machine is run to produce the intermediate product 10.

The product is then steamed so that the core of filling reaches a temperature of about 72 C. The steamed product is then coated with a predust coating.

Following application of the pre-dust coating, the product is coated with tempura batter.

Tempura Water | 59% wt.

l Microwave Tempura 1 41% l 100% 1 The product is then fried in oil at 195 C for approximately 65 seconds to produce the final product.

Final Product composition I Pasta dough l 33.94% wt. I l Filling 39.25% l l Cook gain 5.12% l Pre-dust 4.31% l Tempura 30.64% Vegetable oil pick- up 18.09% Cook loss 1 -32.36% 1 100%

Example 2

Pesto and mozzarella pasta triangle The pasta mixture is formed in the same way as Example 1. The mixture is then S formed into sheets by the pasta sheeter apparatus.

Filling | Pesto and mozzarella sauce I 71.97% wt.

Pre-gelatinised starch l 0.36% l IQF basil 0.46% Grated mozzarella 7.42% Bernard Matthew's flame- I 19.79% l grilled turkeyTM l l 1 100% l The turkey is chopped into Smm cubes. Basil is added to the pesto and mozzarella sauce and pre-gelatinised starch is gradually added to the mixture, whilst the sauce is stirred continuously. The chopped turkey and grated mozzarella are then added to the sauce. The mixture is then loaded into the ravioli machine and the ravioli machine is run to produce a variant intermediate product.

Tempura

_

Water 59% wt.

Microwave Tempura 41% 100% Following application of the pre-dust coating, the product is coated with tempura batter. The product is then fried in oil at 195 C for approximately 65 seconds to give a final product of the same composition as Example 1.

Example 3

Mixed pepper and ham pasta triangle The pasta mixture is prepared in the same way as for Example l.The mixture is then formed into sheets by the pasta sheeter apparatus.

Filling Mixed pepper sauce I 68% wt.

Pre-gelatinised starch 2% Bernard Matthew's turkey 30% ham 100% The ham is chopped in 5 mm2 cubes. The pre-gelatinised starch is gradually added to the mixed pepper sauce, whilst the sauce is stirred continuously. The chopped ham pieces are then added to the mixed pepper sauce and pregelatinised starch mix. The mixture is then loaded into the ravioli machine. The pasta sheets are also loaded into the ravioli machine and the ravioli machine is run to produce a variant intermediate product.

The product is then steamed so that the core of filling reaches a temperature of about 72 C. The steamed product is then coated with a predust coating. s

Tempura I Water 59% wt.

Microwave Tempura | 41% l 100% 1 Following application of the pre-dust coating, the product is coated with tempura batter. The product is then fried in oil at 195 C for approximately 65 seconds to produce a final product with the same composition as Example 1.

Example 4

The final products (before cooked by consumer) of Examples 1-3 tested for water content and water activity: l Constituent I Water Content by wt Water Activity l Pasta sheet 33.36% 0.97 Sauce 66.30% 0.96 Tempura coating 15.39% 0.90 The above results show that the water content and activity of the batter coating is kept lower than that of the other product constituents. This is a result of using the pasta sheet as a barrier to moisture held within the sauce.

Examples 5-10

Different recipes for pasta sheet composition were created to optimize final product characteristics: 1) 2) 3) 4) 5) 6) % % % % % % (TriticumVulgare) Wheat Flour 76.8 76.8 - - 74 72.61 (Triticum Duram) Semolina Flour - - 72.0 Propolyene Glycol Alginate 0.2 - 0.20 Water 23.0 23.0 27.8 - 14.0 13.87 Sodium Alginate - 0.2 - Maize Plata Grites <160,um - - - 21 Maize Plata Grites <300pm - - - 49 Hot water +90 C - - - 30 Olive Oil - - - - 2.0 Whole Pasteurised Egg 10. 0 9.68 Emulsion Olive Oil - - - - 1.94 Deheated Mustard - - - - - 0.9 Guar Gum - - - - - 0.01 Water - - - - 2.7 Total 100 100 100 100 100 100 Recipe (1) Method: Propolyene Glycol Alginate, preblended with wheat flour of 14.2 - 15.0% protein for 5 min prior to addition of water via a drip pan mixed for a further 10-15 mine.

The PGA will react weekly with the calcium carbonate and any divalent ions present within the wheat flour, this includes protein such as gluten.

Recipe (2) Comprises of sodium alginate, which adopts a similar gel preparation to Recipe (1).

Recipe (3) Utilisation of a semolina flour, rather than bread flour as Recipe (1) trial repeated.

Recipe (4) Utilising maize pasta flour <160,um/300,um respectively, hot hydrated with +90 C water by way of slow addition of water generated a maize based 'Pasta' sheet, texturally/flavour giving options for alternative flavoured filling e.g. Mexican.

Recipe (5) Using Olive Oil as a shortening agent.

Recipe (6) Using a pre-emulsion of olive oil + water, stabilised by deheated mustard flour/Guar Gum to shorten the texture of the pasta sheet ref page 4 (5) of the application.

Of the above variants, pasta sheet variants (3) + (6) were found to be the best eating quality performers and were trialed on main production lines using a cheese and ham filling.

Pasta sheet variants (3) and (6) are now discussed in further detail: Pasta Recipe 3 Method: Propolyene Glycol Alginate pre-blended with semolina flour of 14-15%. Protein content for 5 min prior to the addition of water via a drip pan, the materials were then mixed for a further lO15 mins. The Propolyene Glycol Alginate, reacts weakly with divalent calcium cations or any divalent ions present within the wheat flour including the protein found within the semolina flour. Thus forming a heat stable gelled alginate solution within the finished product. The water molecules will be entrapped partly within the alginate gel mixture and partly from the hydration and bind properties of starch/proteins present within the semolina flour. Texturally due to the absence of liquid egg the eating properties of the finished product are less firm than the standard recipe.

Pasta Recipe 6 Prepared using a pre-emulsion of olive oil in water, theemulsions beingprepared by hydrating natural emulsifier, dehydrated mustard flour and thickener guar gum with water under high shear. Olive oil being slowly blended into the solution again under trig shear to form a stable emulsion.

The inclusion of this emulsion within the pasta mix towards the end of the mixing process produces a finished product of slightly shorter texture when compared to the standard product or that of a recipe using olive oil added to the pasta in a non emulsified format.

Functionally the oil in water emulsion serving to partially interfere with the hydration and gelatination of starch/protein present within the pasta mix i.e. disrupting the gelled state of the cooked pasta.

The food product of the present invention can be satisfactorily heated in a microwave oven, so that the product maintains a crisp outer coating, and provides an appetizing, textured alternative to existing microwaveable snacks. The product can also be conventionally heated in a non-microwave oven such that at least one pasta layer comprised within the intermediate layer of the product acts as a barrier to moisture escape from the sauce within to the outer layer, which may be a batter.

Claims

Claims 1. A microwaveable food product adapted to be cooked or heated

prior to consumption said food product comprising a core of filling which generates moisture on cooking or heating, an outer coating adapted to crisp on cooking or heating, and at least one intermediate barrier layer arranged between the core and the coating, the intermediate barrier layer being adapted to substantially prevent migration of moisture between said core and outer coating upon cooking or heating of the product, the intermediate barrier layer comprising at least one layer of pasta.
2. A food product as claimed in claim 1, wherein said intermediate barrier layer forms a substantially continuous layer around said core of filling.
3. A food product as claimed in claim 2, wherein said pasta comprises about 68- 78 % wt. flour, about 8-14% wt. egg, about 8-30% wt. water, and preferably 3-10% wt rework.
4. A food product as claimed in claim 3, wherein said pasta comprises 70% wt.

flour, about 10% wt. egg, about 15% wt. water and about 5% wt. rework.
5. A food product as claimed in claim 3 or claim 4, wherein said flour is semolina flour or wheat flour.
6. A food product as claimed in any of claims 2 to 5, wherein said pasta further comprises one or more stabilising agents.
7. A food product as claimed in claim 6, wherein said one or more stabilising agents comprise; modified waxy maize starch, methylcellulose, hydroxypropyl, fruit sugars, methylcellulose, micro-crystalline cellulose, carboxymethylcellulose, xanthan gum, konjac flour, propolyene glycol alginate, sodium alginate, guar gum, milk protein carrageenan or any combination thereof.
8. A food product as claimed in any of claims 2 to 7, wherein said pasta is fully cooked.
9. A food product as claimed in any preceding claim, wherein said core of filling comprises a sauce.
10. A food product as claimed in claim 9, wherein said core of filling further comprises a solid component which is substantially homogenously dispersed in the sauce.
11. A food product as claimed in claim 10, wherein said solid component comprises chopped meat, vegetables, fruit or any combination thereof.
12. A food product as claimed in claim 9, claim 10 or claim 11, wherein said sauce comprises a water content of 60% or more.
13. A food product as claimed in claim 12, wherein the water content is about 60 80%.
14. A food product as claimed in any of claims 10 to 13, wherein said sauce is a cheese sauce and the solid component comprises chopped ham.
15. A food product as claimed in any preceding claim, wherein one or more stabilising agents are added to said filling.
16. A food product as claimed in claim 15, wherein said one or more stabilising agents comprise; modified waxy maize starch, methylcellulose, hydroxypropyl methylcellulose, micro-crystalline cellulose, carboxymethylcellulose, milk protein, fruit sugars, guar gum, xanthan gum, konjac flour, carrageenan or any combination thereof.
17. A food product as claimed in claim 16, wherein said stabilising agent comprises modified waxy maize starch, milk protein, carrageenan, fruit sugars and methycellulose.
18. A food product as claimed in any preceding claim, wherein said outer coating comprises a batter coating.
19. A food product as claimed in claim 18, wherein said batter is a tempura batter.
20. A pack comprising a container which contains a plurality of food products as claimed in any of claims l to 19, said container being adapted to be placed in a microwave oven for cooking or heating said food products.
21. A pack as claimed in claim 20, wherein said container further contains, or has attached to its inner surface, one or more susceptors.
22. A method of manufacturing a microwaveable food product having a core of filling which generates moisture on cooking or heating, an outer coating adapted to crisp on cooking or heating, and an intermediate barrier layer arranged between the core and the coating, said intermediate barrier layer comprising at least one layer of pasta, said method comprising; extruding a portion of said filling into a layer of said intermediate barrier so that the intermediate barrier layer surrounds the filling, and applying to the outer surface of said barrier layer a coating, characterized in that said intermediate barrier layer is adapted to substantially prevent migration of moisture between the core and the coating upon cooking or heating the product.
23. A method as claimed in claim 22, further comprising steaming the product prior to the application of said coating.
24. A method as claimed in claim 23, wherein the product is steamed so that the core of filling reaches a temperature of about 72 C.
25. A method as claimed in any of claims 22 to 24, wherein a batter coating is applied to the outer surface of the intermediate barrier layer.
26. A method as claimed in claim 25, wherein a pre-dust coating is applied to the outer surface of the intermediate barrier layer prior to the application of the batter coating.
27. A method as claimed in any of claims 22 to 26, wherein said food product is fried in oil after the application of said coating.
28. A method as claimed in any of claims 22-26, wherein said food product is heated or fully cooked in a conventional oven.
29. A food product substantially as hereinbefore described with reference to, and/or as illustrated in, Figures 1 to S of the accompanying drawings.
30. A method of manufacturing a food product substantially as hereinbefore described with reference to, and/or as illustrated in, Figure 6 of the accompanying drawings.
31. A pack comprising a container which contains a plurality of food products substantially as hereinbefore described with reference to, and/or as illustrated in, Figures 7 and 8 of the accompanying drawings.