JP2002505090A - Crisp Batter and Crisp Batter Coated Food - Google Patents

Abstract

A dough product (20) that can be frozen and reconstituted in either a microwave oven, a hop-up toaster, a toaster oven or a conventional oven (36) and has the functionality of a freshly baked product (20) Production method and prescription method. The dough product can be reconstituted in a microwave oven without the use of a susceptor, avoiding the moist, gummy chewy features typically caused by microwave heating without the susceptor. Snacks and other products with crisp skin can be stored, frozen and sold, and later cooked in a microwave oven, hop-up toaster, toaster oven or conventional oven and ready to eat. Customary dough is coated with a batter (38) containing a thickener. The batter-coated dough or dough containing the filling or topping is then flash-fried (30) for a short time in hot oil or equivalently fried (40). The flash-fried dough or the filled or topped dough product is then baked in the customary manner. If the flash-fried dough without filling or topping is baked before filling or topping, then it is filled or topped and the product is then frozen for storage and sale. If the consumer later wishes to eat, remove from frozen storage and heat in a microwave oven, hop-up toaster, toaster oven or any conventional oven (36). Has the functionality of a freshly baked product. The dough product can be reconstituted in a microwave oven without the use of a susceptor and has crisp skin.

Description

DETAILED DESCRIPTION OF THE INVENTION

FIELD OF THE INVENTION [0001] The present invention relates to dough-based food products including bread, pizza, dough filled with fillings and snack foods.

BACKGROUND OF THE INVENTION [0002] Having a preheated food that can be frozen and reheated in either a microwave oven, a pop-up toaster, a toaster oven or a conventional oven, but has the functionality of a freshly baked product It is very desirable. Conventionally, it is very difficult to create a heated and frozen dough product that can have the same good taste as freshly baked food, making food that is heated, frozen and later reconstituted before eating Is a special challenge. The common ownership and use of microwave ovens in homes and occupations, commercial restaurants and eateries has revealed the dough from frozen to wet, gummy, and chewy characteristics that are typically caused by microwave heating of such products. Efforts have been spurred by frozen food manufacturers to develop preheated frozen dough products that can be reconstituted in a microwave oven without microwaves and reheated by microwaves. Products that can be reconstituted in toasters and customary ovens are also desired.

[0003] Problems associated with attempts to reconstitute frozen foods are functions of heat transfer thermodynamics, thermophysics and heating chemistry. Foods having dough and other ingredients present a challenge for reheating in pop-up toasters, toaster ovens or conventional ovens. Each component has a particular moisture content upon completion of heating. The process of manufacturing the product and keeping it frozen in a pop-up toaster, toaster oven or broiler oven with radiant energy for a period before reheating causes a change in the absolute and relative moisture content of the various components. Thus, even products reconstituted with radiant energy may not have the quality of freshly baked food.

[0004] The exterior surface of the crisp food can be achieved with a pop-up toaster, a toaster oven or a conventional oven, where a heated oven atmosphere increases the food surface temperature. However, in microwave ovens, heating the food surface is generally insufficient with microwave absorption alone. This makes it difficult to obtain a crisp exterior surface in a microwave oven.

[0005] Heat oven atmospheres and temperature gradients established by pop-up toasters, toaster ovens or conventional ovens tend to drive out moisture from dough or bread food surfaces. Initially, the surface layer rises to a higher temperature more rapidly than inside the food, which tends to increase the crispness of the surface. This crisp property has a significant effect on the human sensuality of eating food. Dough or bread foods having a soft, excessively moist surface tend to have dramatically different and unacceptable taste sensations as compared to the same food having a crisp surface. The temperature characteristics of microwave heating tend to produce moisture that is driven from the center of the food to the surface, and to reduce the moisture content of the breaded surface to a sufficiently low amount that is perceived as a "crisp" Improper surface heating. Thus, it is difficult to obtain a crisp exterior surface in a microwave oven, especially for breaded food products having a high moisture content.

[0006] The main direction in which these issues associated with reheating in a microwave oven have been addressed is the use of "susceptors". An example of a susceptor is U.S. Pat.
No. 5,120, 5,041,295, 5,403,998, 5,350
, 904, 5,310,977 and 5,288,962. Generally, a microwave susceptor is a device that responds to microwave radiation by generating a sufficient amount of heat. The susceptor absorbs a portion of the microwave energy and converts it directly into heat, which is useful for crisp or brown foods, for example.
Although several mechanisms can be described for the ability of microwave susceptors to convert microwave energy directly into heat, many are so-called thin film susceptors, ie, 1 ² R, due to their resistance to heat generation losses. . These thin film susceptors generally consist of a plastic sheet, which has a thin layer of conductive or semiconductive metal coated thereon. As described in US Pat. No. 5,350,904, susceptors are not a universal solution to these problems.
Susceptors often have no heating uniformity, which results in a uniform crisp food,
Or it cannot be brown. For example, the outside of a food that is heated by a susceptor becomes much hotter than its center. This can be a particular problem for foods with a large surface area, such as the roasted skin of a large frozen pizza. Nevertheless, prebaked frozen pizza products, such as Celeste brand products, have been developed and sold with susceptor trays or sleeves.

[0007] Stuffed sandwiches have been developed that wrap dough around meat and / or cheese and / or vegetable fillings. These products are devised for reconstitution in the microwave oven from the frozen state and use a susceptor sheet formed in a sleeve around the dough. While susceptors work reasonably well in these applications and can reconstitute a more satisfactory dough product, the inclusion of a susceptor tray or sleeve, among other disadvantages, adds significant cost. Prebaked, frozen bite-sized pizza snacks, such as the Totino brand pizza roll and Burgerbite brand snacks manufactured by Heinz, and the Toaster Strudel manufactured by Pilsburi, are marketed without a susceptor sheet. When reconstituted in a microwave oven, the dough of these products exhibits a moist, chewy, rubber-like character. When reconstituted in a toaster or conventional oven, these products lack the highest functionality of the freshly baked product.

SUMMARY OF THE INVENTION The present invention is a method of making and a recipe or recipe for making a product, which has a dough component, can be frozen, and re-cooked in a microwave oven, pop-up toaster, or conventional oven. It can be configured and has the desired functionality of a freshly baked dough product. Can be reconstituted in a microwave oven without a susceptor, while nevertheless wet without the susceptor, typically caused by microwave heating,
Gum-like and chewy features can be avoided. Snacks and other products with crisp skin that can be stored, frozen and sold, and later cooked in a microwave oven, pop-up toaster, toaster oven or conventional oven and ready to eat can be manufactured.

[0009] Customary dough is formed on a product such as apple pie or on a part of the product such as pizza rind and then coated with a batter containing a thickener. The batter-coated or filled dough or topped dough product is then "flash-fried" or briefly par-fried using a rapid heat transfer medium such as hot oil.
The flash-fried, batter-coated dough, or filled or topped product is then baked in a conventional manner, such as in a conventional oven. If the unfilled or topped flash-fried, batter-coated dough is baked before being filled or topped, then the filled or topped, then the product is frozen for storage and sale. For example, common pizza toppings such as tomato sauce, cheese, pepperoni and mushrooms can be used. If the consumer later wishes to eat, remove from frozen storage and heat in a microwave oven, pop-up toaster, toaster oven or any conventional oven. When the product is heated in a microwave oven, it is heated without the use of a susceptor, and the heated product has crispy skin and does not become moist, jerky and chewy due to microwave heating. The reconstituted product has a freshly baked product quality independent of the reheating method. Products made according to the present invention have a more consistent appearance and are generally more acceptable than reconstituted products currently known in the industry.

DETAILED DESCRIPTION OF THE DRAWINGS Manufacture of Products The food products shown in FIGS. 1-5, which can have a number of different shapes, can use a variety of doughs, including pizza dough, pan dough, and laminated dough, among others. The dough is formed in a conventional manner by sheeting, extruding or otherwise forming and flattening. Customary doughs can also be wrapped around toppings with various ingredients and fillings or various toppings. Figures 1 and 2 illustrate a conventional pizza rind before topping addition.
FIG. 3 illustrates a snack made from dough 32 wrapped around a pizza or other filling and covered with a crisp batter 36. Filling 38 is a pizza topping ingredient that makes product 30a “pizza snack” with a “pizza topping” filling. FIGS. 4 and 5 illustrate toaster products 40 and 50 having a dough 12 wrapped around the filling and divided for easy separation. As used herein, "filling" includes any food product such as meat, cheese, vegetables and fruits, except as described below, regardless of the particular aspect of the dough 12, for each of the 10 products. , 30, 40 and 50, the customary dough 12, 32 is coated with a "crisp batter" 16, 36 containing a thickening agent. Coating can be achieved, for example, by passing the doughs 12, 32 through the falls of batters 16, 36 (batters 16, 36 are further described below). After passing through the waterfall of batters 16, 36, any excess batters 16, 36 are removed (if necessary) using an air knife or other element.

The dough 12 covered with batter 16 is then passed through a hot water bath in the form of a waterfall, or is actually immersed in hot oil to flash-fry or par fry the dough 12 covered with batter 16 ( For other product forms of products 30, 40 and 50, the filling can have before flash-fly). Oil is, for example, 320 ° -4
A temperature of 20 ° F. may be used and the skins 16 and 12 may be kept in the oil for a time sufficient for the starch of the crisp batter 16 to gelatinize, generally in the range of 1 to 15 seconds. However, depending on the mass and other properties of the product and the temperature of the oil, longer and shorter times may be appropriate.

Next, any excess oil is removed using an air or steam knife. The topping 14 is added to the skins 16, 12, and the products 10, 30, 40 and 50 are then baked in a customary manner. For example, baked pizzas or breads can be baked in a conventional oven in a manner similar to that of baking in a relatively slow manner. Alternatively, baking can be accomplished using 500 ° -600 ° F. superheated air, ie, achieving faster baking through the product at high speed. After baking, the product 10 is frozen for storage.

The products 10, 30, 40, 50 are later reconstituted in a microwave oven, pop-up toaster, toaster oven, or conventional oven, and the crisp batter 16 adds the desired quality of the freshly baked product to the product 10. give. Product 10
, 30, 40, 50 are then heated in a microwave oven and ready for consumption, and the crisp batter 16 provides crisp properties without the use of aluminum sheets or susceptors.

As illustrated in the process diagram of FIG. 6, a custom dough is manufactured in step 20 and step 2
2 is formed into an appropriate shape. There are two alternatives in this regard. Alternative 1 (Step 24)
In (3), the filling 38, the topping 14 and the like are added to the forming doughs 12 and 32. In the meantime (or in advance) the batter 16 is manufactured in step 26, the crisp batter 16 being filled or topped with the dough 12
, 32. The batter-coated products 10, 30, 40, 50 are then flash-fried in a frying operation 30. Next, the products 10, 30, 40, 50 are processed in step 32.
Baking, e.g., typically in an oven or using high speed, hot air, and then freezing in step 34. Finally, the frozen products 10, 30, 40, 50 are reconstituted 36 by heating with microwaves or radiant energy.

As an alternative to adding filling or topping in step 24 immediately after formation of the dough 12 in step 22, the doughs 12, 32 are coated with the crisp batter 16 in step 38 and then flash-fried in step 40 be able to. Again, there are two alternatives. Fillings 38 or toppings 14 or the like can be added at step 44, then baked at step 32, frozen at step 34, and microwave or radiant heated at step 36. Alternatively, the flash-fried dough 12 is typically baked in step 46, then topped or filled in step 48, and then
Freeze at 4 and reheat at 36.

While the manufacture of the above product is a preferred embodiment, an optimal product can be obtained, but two additional embodiments also have acceptable results. For example, FIGS. 4 and 5 illustrate toaster products 40 and 50 having doughs 12 wrapped around a filling and separated for easy separation, and FIG. 3 shows a snack made from dough 38 wrapped around a filling 38. Will be described. In a first variant embodiment, the batter coating step is omitted and the product 30
, 40 or 50 are simply flash-fried and baked as described above. Product 30 is then reconstituted in a conventional oven, and products 40 and 50 are reconstituted in a toaster oven to obtain an acceptable product. Alternatively, in a second alternative embodiment, the product 40 or 50 is manufactured according to a preferred embodiment, omitting only the flash-fry step. This method of making batter coatings and baking also generally yields acceptable products when reconstituted in a toaster oven. But above 2
The embodiment does not provide a reconstituted product having the optimal desired results obtained by the preferred embodiment-the functionality of a freshly baked product.

Crisp Batter Crisp batters 16 and 36 can be manufactured as shown in the process diagram of FIG. The premix of salt and thickener is prepared by first placing the salt and modified vegetable gum in a Hobart or similar mixer, labeled step 52 in FIG. Dow Chemical's "A4
Modified vegetable gums such as "C" can be used as thickeners.

Thickeners perform three functions: (1) viscosity adjustment, (2) moisture retention and (3).
Film formation. Viscosity adjustment is of essential importance because viscosity changes can cause unacceptable changes in batter coverage. Film formation is important because it helps reduce fat absorption. Other products that can be used as thickeners to achieve desirable viscosity control, moisture retention and film formation in the practice of the present invention include xanthan gum, cellulose gum and food processed starch.

During that time, or after the preparation of the premix, the water is metered into an APV tank mixer (or another suitable mixer), labeled step 56 in FIG. Meilose concentrate (
The aqueous caramel dye) is added to the mixer at step 58. Then the mixer goes to step 60
And stir. To the agitating mixer, add the corn starch (step 62), followed by the flour and leaven (step 64) and the premix (step 66). In step 68, the still full crisp batters 16, 36 are mixed for an additional 2 minutes. After the completion of the mixing step 68, the crisp batters 16, 36 should be maintained at 50 ° -60 ° F. and should be used to coat the doughs 12, 38 within 1-2 hours after the batter 16 is completed. is there.

When the product is reconstituted in a microwave oven, the weight percentages and parts by weight of one embodiment of the 16 crisp batter components are shown in Table 1 below. If the product is to be reconstituted in a pop-up toaster, toaster oven or conventional oven, the weight percentages and parts by weight of the 16,36 crisp batter ingredients are given in Table 2 below. (All percentages given here are by weight).

The process for preparing the salt and modified plant gum premix premix is summarized below: B. Add salt to a 20 quart Hobart mixer bowl. B. Add the modified vegetable gum to a 20 quart Hobart mixer bowl; Mix for 2 minutes at low speed (speed # 1) using a paddle.

Mixing Crisp Batters The process of making the crisp batters 16 and 36 is as follows: A. Measure all water at 50 ° -70 ° F. to APV tank mixer. Add Meylose Concentrate to APV Tank Mixer F. G. Light up the mixer for addition of residual components. B. Add corn starch to APV tank mixer while mixing with mixer. Add flour and leavening powder to APV tank mixer while mixing in mixer I. Add salt and modified vegetable gum premix to APV tank mixer while mixing in mixer J. Add all dry ingredients and mix for an additional 2 minutes.

Table 1 above describes preferred embodiments of the crisp batter of the present invention for use in reconstituting a dough product in a microwave oven, the proportions of which can be varied as follows: water, 53- 80%, preferably 53.5-70%, most preferably about 54%; corn starch, 10-43%, preferably 15-40%, most preferably about 33%; flour, 2-15%, preferably 3-13%, most preferably about 8%; aqueous caramel dye (Mylose concentrate), 1-15%, preferably 2-5.5%, most preferably about 3%; salt, 0-6%, preferably Is 1
~ 3%, most preferably about 1.3%; leaven, 0-2%, preferably 0%
. 4-1.3%, most preferably about 0.7%; and modified plant gum, 0.0
1-0.1%, preferably 0.02-0.05%, most preferably about 0.0
5%. These ranges and amounts are summarized in Table 3 below.

Table 3 above describes preferred embodiments of the crisp batter of the present invention for use when reconstituting a dough product in a pop-up toaster, a toaster oven or a conventional oven, the proportions of which vary as follows: be able to. Water 55-
80%, preferably 64-70%, most preferably about 66%; corn starch,
10-30%, preferably 15-25%, most preferably about 18%; flour, 2-15%, preferably 6-12%, most preferably about 9%; aqueous caramel pigment (meylose concentrate), 1 -15%, preferably 2-5.5%, most preferably about 3%; salt, 0-6%, preferably 1-3%, most preferably about 1.5%; Preferably 0.4-1.3%, most preferably about 0.7%; modified plant gum 0.01-1.0%, preferably 0.02-0.
. 5%, most preferably about 0.08%. These ranges and amounts are summarized in Table 4 below.

As will be appreciated by those skilled in the art, many modifications of the invention may be made without departing from the spirit, spirit or scope of the invention as set forth in the appended claims. As described above, the component ratio of the crisp batter can be changed. Further, other components other than those described above can be used as long as the above properties are achieved. For example, other types of flour can be substituted for flour. In particular, other components than the specific thickener can be used to achieve the above properties. Similarly, the heating temperature and time can vary.

[Brief description of the drawings]

FIG. 1 is a perspective view of a product manufactured according to the present invention.

FIG. 2 is a cross-sectional view of the pizza dough product along line 1-1 in FIG.

FIG. 3 is a partial cross-sectional view of a filled dough product manufactured according to the present invention.

FIG. 4 shows the top, front and right sides of an embodiment of the product reconstituted in a hop-up toaster, toaster oven or broiler oven.

FIG. 5 shows the top, front and right side of an embodiment product of the invention reconstituted in a hop-up toaster, toaster oven or broiler oven.

FIG. 6 is a flowchart showing the main steps for implementing one embodiment of the present invention.

FIG. 7 is a flowchart showing main steps of manufacturing the batter of the present invention.

[Explanation of symbols]

 10 products 12 dough, leather 14 topping 16 crisp batter 30 products 32 dough 36 crisp batter 38 filling 40 products 50 products

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY , CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP , KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZWF Term (reference) 4B025 LB04 LG18 LG27 LG28 LP01 LP02 LP12 4B032 DB32 DE04 DK15 DK17 DL05 DP30 DP40 DP47 DP72 DP73 4B041 LD10 LE05 LH02 LH11 LH16 [Continued Summary] If king, then fill or top, then freeze the product for storage and sale. If the consumer wishes to eat later, remove from frozen storage and heat in a microwave oven, hop-up toaster, toaster oven or conventional oven (36). Has the functionality of a freshly baked product. The dough product can be reconstituted in a microwave oven without using a susceptor and has crisp skin.

Claims (86)

[Claims] 1. A food product comprising a dough coated with a batter containing a thickener. 2. Food product according to claim 1, wherein the batter-coated dough is flash-fried. 3. The food according to claim 1, wherein the batter-coated dough is baked. 4. The food product of claim 2, wherein the flash-fried batter-coated dough is baked. 5. The food product of claim 3, further comprising at least one topping or filling. 6. The food product of claim 4, further comprising at least one topping or filling. 7. The food product of claim 3, wherein the baked, filled, or topped food product is frozen. 8. The food of claim 7, wherein the frozen food is heated using microwave energy. 9. The food according to claim 7, wherein the frozen food is heated using radiant energy. 10. The food according to claim 6, wherein the baked, filled or topped food is frozen. 11. The food of claim 10, wherein the frozen food is heated using microwave energy. 12. The food according to claim 10, wherein the frozen food is heated using radiant energy. 13. The food according to claim 1, wherein the thickener is a modified plant gum. 14. The food product of claim 1, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum, and edible processed starch. 15. A food product comprising a dough that is flash-fried in oil and then baked and frozen. 16. A food product comprising a dough coated with a highly viscous, film-forming batter which is flash-fried in oil after coating of the dough. 17. A food product comprising a dough coated with a batter containing modified vegetable gum, flash-fried in hot oil, baked and then frozen. 18. A pizza snack food product comprising a crust comprising a dough coated with a crisp batter containing a thickener and at least one pizza topping. 19. The pizza snack food of claim 18, wherein the skin is flash-fried and then baked. 20. The pizza snack food product according to claim 18, wherein the product is baked. 21. The pizza snack food according to claim 19, wherein the food is frozen after baking. 22. The pizza snack food of claim 20, wherein the food is frozen after baking. 23. The pizza snack food of claim 21, wherein the topping is placed outside and on top of the crisp batter-coated dough. 24. The pizza snack food of claim 21, wherein the topping is inside a dough forming cavity. 25. The pizza snack food product of claim 21, wherein after freezing the food product is heated using microwave energy. 26. The pizza snack food of claim 21, wherein after freezing the food, the product is heated using radiant energy. 27. The pizza snack food of claim 22, wherein the topping is placed outside and on top of the crisp batter-coated dough. 28. The pizza snack food product of claim 22, wherein the topping is inside a dough forming cavity. 29. The pizza snack food of claim 22, wherein after freezing the food, the product is heated using microwave energy. 30. The pizza snack food product of claim 22, wherein after freezing the food product is heated using radiant energy. 31. The pizza snack food according to claim 18, wherein the thickener is a modified vegetable gum. 32. The pizza snack food product of claim 18, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum and edible starch. 33. A snack food product, wherein the at least one filling comprises a dough skin coated with a dough and coated with a crisp batter containing a thickening agent. 34. The snack food of claim 33, wherein the skin is flash-fried and then baked. 35. The snack food of claim 33, wherein the product is baked. 36. The snack food of claim 34, wherein the food is frozen after baking. 37. The snack food of claim 35, wherein the food is frozen after baking. 38. The snack food according to claim 36, wherein the food is frozen and then heated using microwave energy. 39. The snack food according to claim 36, wherein the food is frozen and then heated using radiant energy. 40. The snack food according to claim 33, wherein the thickener is a modified vegetable gum. 41. The snack food of claim 33, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum and edible processed starch. 42. A food product comprising a batter coated dough containing water, flour and a softener for viscosity control, moisture retention and film formation. 43. A method of making a food product comprising the steps of: a) preparing dough, shaping it, and b) coating the shaped dough with a crisp batter. 44. The method of making a food product according to claim 43, further comprising the step of baking the product after step b). 45. The method of claim 43, further comprising the step of freezing the food after step b).
A method for producing the food according to the above. 46. The method according to claim 45, further comprising heating the frozen product using microwave energy. 47. The method according to claim 45, further comprising heating the frozen product using radiant energy. 48. The method according to claim 43, further comprising the step of adding at least one filling. 49. The method according to claim 43, further comprising the step of adding at least one topping. 50. The method of claim 49, further comprising the step of freezing the food after step b).
A method for producing the food according to the above. 51. The method of claim 50, further comprising heating the frozen product using microwave energy. 52. The method according to claim 50, further comprising heating the frozen product using radiant energy. 53. The method according to claim 43, wherein the crisp batter contains a thickener. 54. The method according to claim 53, wherein the thickener is a modified vegetable gum. 55. The method of producing a food according to claim 53, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum, and edible processed starch. 56. The following steps: a) preparing a dough and shaping it; b) coating the formed dough with a crisp batter; c) rapidly transferring heat to the surface of the batter-coated dough for a short time. , Food manufacturing method. 57. The method of producing a food product according to claim 56, further comprising, after step c), baking the food product. 58. The method of claim 5, further comprising, after step c), freezing the food.
7. The method for producing a food according to item 6. 59. The method of claim 58, further comprising heating the frozen product using microwave energy. 60. The method of claim 58, further comprising heating the frozen product using radiant energy. 61. The method for producing a food according to claim 56, further comprising a step of adding at least one filling. 62. The method according to claim 56, further comprising the step of adding at least one topping. 63. The method of claim 6, further comprising, after step c), freezing the food.
2. The method for producing a food according to item 2. 64. The method of claim 63, further comprising heating the frozen product using microwave energy. 65. The method of claim 63, further comprising heating the frozen product using radiant energy. 66. The method for producing a food according to claim 56, wherein the crisp batter contains a thickener. 67. The method for producing a food according to claim 66, wherein the thickener is a modified vegetable gum. 68. The method according to claim 66, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum and modified edible starch. 69. A batter for coating a dough-containing food to provide a crisp surface after freezing the food and then heating with microwave energy,
The batter described above, wherein the batter comprises water, corn starch, flour and a thickener. 70. The batter of claim 69, wherein the thickener comprises a modified vegetable gum. 71. The batter of claim 69, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum and edible processed starch. 72. The batter of claim 69, further comprising an aqueous caramel dye. 73. The batter of claim 69, further comprising salt and leavening powder. 74. After freezing the food and then heating it with radiant energy,
A batter for coating a dough-containing food to provide a crisp surface, said batter comprising water, corn starch, flour and a thickener. 75. The batter of claim 74, wherein the thickener is a modified vegetable gum. 76. The batter of claim 74, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum and edible processed starch. 77. The batter of claim 74, further comprising an aqueous caramel pigment. 78. The batter of claim 74, further comprising salt and leavening powder. 79. A batter for coating dough-containing foods to provide a crisp surface after freezing the food and then heating by microwave energy, the batter comprising water, corn starch, flour, aqueous caramel. The batter described above comprising pigments, salts, leavening flour and modified vegetable gum. 80. The ingredients in the following weight percentages: water 53-80% corn starch 10-43% Flour: 2-15% aqueous caramel pigment 1-15% salt 0-2% and modified vegetable gum 0.01- 80. The batter of claim 79, comprising 1.0%. 81. The ingredients are in the following weight percentages: water 53.5-70% corn starch 15-40% flour 3-13% aqueous caramel pigment 2-5.5% salt 1-3% leavening powder 0.4- 80. The batter of claim 79, comprising 1.3% and 0.02-0.5% modified vegetable gum. 82. The composition comprises about 54% water, 33% corn starch, 8% flour, 8% aqueous caramel pigment, 1.3% salt, 0.7% leavening powder, and about 0.05% modified plant gum, by weight of the following: 80. The batter of claim 79. 83. After freezing the food and then heating it with radiant energy,
A batter for coating dough-containing foods to provide the functionality of a freshly baked product, the batter comprising water, corn starch, flour, aqueous caramel pigment, salt,
The batter described above comprising a leavening flour and a modified plant gum. 84. The ingredients in the following weight percentages: water 55-80% corn starch 10-30% flour 2-15% aqueous caramel pigment 1-15% salt 0-6% leavening powder 0-2% and modified vegetable gum 84. The batter of claim 83, comprising 0.01-1.0%. 85. The ingredients in the following weight percentages: water 64-70% corn starch 15-25% flour 6-12% aqueous caramel pigment 2-5.5% salt 1-3% bleaching powder 0.4-1. 84. The batter of claim 83, comprising 3% and 0.002 to 0.5% modified vegetable gum. 86. The ingredients comprise about 66% water, 18% corn starch 18% flour 9% aqueous caramel pigment 3% salt 1.5% leavening powder 0.7% and modified plant gum 0.08% by weight of the following: 84. The batter of claim 83.