MX9603806A - Migajas mejoradas para empanizado. - Google Patents

Migajas mejoradas para empanizado.

Info

Publication number
MX9603806A
MX9603806A MX9603806A MX9603806A MX9603806A MX 9603806 A MX9603806 A MX 9603806A MX 9603806 A MX9603806 A MX 9603806A MX 9603806 A MX9603806 A MX 9603806A MX 9603806 A MX9603806 A MX 9603806A
Authority
MX
Mexico
Prior art keywords
breading crumbs
crumbs
novel
breading
heat
Prior art date
Application number
MX9603806A
Other languages
English (en)
Inventor
Kenneth S Darley
Irene Donhowe Greener
Kwang L Rho
Joachim N C Baur
John J Prisciak
Sergio L Odorico
Michael J Stephenson
Donald B Bernacchi
Original Assignee
Griffith Lab Worldwide Inc
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 Griffith Lab Worldwide Inc filed Critical Griffith Lab Worldwide Inc
Publication of MX9603806A publication Critical patent/MX9603806A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/46—Croutons
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)

Abstract

Se proporcionan migajas novedosas para empanizado dentro de las que se incorpora una proteína de termofijacion y después las migajas para empanizado pueden opcionalmente revertirse, estas migajas proporcionarán mejor calidad en las propiedades de textura de los productos alimentarios a los que se aplican, presentando la retencion de esas propiedades bajo condiciones que normalmente llevan al deterioro de las propiedades organolépticas del producto, se incluye el poder mantener al producto alimentario cocinado a una temperatura de consumo por un período de tiempo y mantener el producto alimentario bajo condiciones de congelacion, refrigeracion y ciclos de congelacion-descongelacion. Las migajas para empanizado son de preferencia migajas para empanizado estilo oriental y la proteína de termofijacion de preferencia es caseinato de sodio. La migajas para empanizado novedosas pueden desmenuzarse y emplearse como un producto para pre-espolvoreado, como un componente para rebozado o como un empanizador tipo harina. Pueden obtenerse otras mejoras en las propiedades organolépticas utilizando en el sistema de revestimiento de alimentos una combinacion del material desmenuzado y de las migajas para empanizado novedosas.
MX9603806A 1994-03-02 1995-02-27 Migajas mejoradas para empanizado. MX9603806A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US20498794A 1994-03-02 1994-03-02
PCT/US1995/002345 WO1995023523A1 (en) 1994-03-02 1995-02-27 Improved breading crumbs

Publications (1)

Publication Number Publication Date
MX9603806A true MX9603806A (es) 1997-03-29

Family

ID=22760313

Family Applications (1)

Application Number Title Priority Date Filing Date
MX9603806A MX9603806A (es) 1994-03-02 1995-02-27 Migajas mejoradas para empanizado.

Country Status (7)

Country Link
US (1) US6162481A (es)
EP (1) EP0746210A4 (es)
JP (1) JPH09509833A (es)
CN (1) CN1090915C (es)
CA (1) CA2182602C (es)
MX (1) MX9603806A (es)
WO (1) WO1995023523A1 (es)

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US20030039735A1 (en) * 2000-09-27 2003-02-27 Kazuaki Morii Gelatinized potato starch breading composition and process for manufacture
GB2407250B (en) * 2002-07-22 2006-06-28 Solae Llc A method of making a soy protein coating composition
US20040045202A1 (en) * 2002-09-09 2004-03-11 Arrendale Thomas A. Package labeling for a nutritionally enhanced composite food product
US7303778B2 (en) * 2004-04-27 2007-12-04 Solae, Llc Low carbohydrate coating system for breaded foods
US7938060B2 (en) * 2004-09-13 2011-05-10 Southeastern Mills, Inc. Breadcrumb manufacturing system and method
US8850965B2 (en) 2005-08-08 2014-10-07 Ronald M. Popeil Device to efficiently cook food
US8707857B2 (en) 2005-08-08 2014-04-29 Ronald M. Popeil Cooking device to deep fat fry foods
US8186265B2 (en) 2005-08-08 2012-05-29 Ron's Enterprises, Inc. Device to efficiently cook food
US20080175960A1 (en) * 2007-01-18 2008-07-24 Griffith Laboratories International, Inc. Coating for adhering food substrate particulates
US20090196958A1 (en) * 2007-04-25 2009-08-06 Mark Sosebee Breading and breading mix comprising crunchy corn ingredient, food products created therewith, and methods related thereto
US20090285951A1 (en) * 2007-08-02 2009-11-19 Anthony Karo Method for the preparation and distribution of breaded seafood products and breading composition
GB2461520A (en) 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
DE102010052144B4 (de) 2009-12-03 2019-11-28 Schaeffler Technologies AG & Co. KG Anbindung eines Steckers an eine Leitung
GB201000647D0 (en) 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
US8765202B2 (en) 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
BR112013007498B1 (pt) * 2010-10-01 2019-04-16 John Bean Technologies Ab Método para preparação de um produto alimentício revestido
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
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
WO2012110972A1 (en) * 2011-02-16 2012-08-23 Finecrumb Food Coatings (Proprietary) Limited A method of producing an extruded breadcrumb coating for food products
PL2524604T3 (pl) * 2011-05-17 2015-05-29 Frosta Ag Głęboko mrożony, panierowany produkt spożywczy, w szczególności paluszki rybne
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
CN106661439B (zh) 2014-08-11 2019-10-15 株式会社I.S.T 弹性体的导热性改性剂及导热性改性液晶性弹性体
JP2017038529A (ja) * 2015-08-17 2017-02-23 王子ホールディングス株式会社 パン粉
US10412981B2 (en) 2017-02-27 2019-09-17 Ronald M. Popeil System and method for deep frying poultry while avoiding skin damage
EP3820304A4 (en) * 2018-07-13 2022-04-13 AGT Food And Ingredients Inc. LEGUME BASED BREADCRUMBS, COATING AND PRE-DUST ANALOGUE PROCESSES FOR THE PRODUCTION THEREOF

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Also Published As

Publication number Publication date
CA2182602A1 (en) 1995-09-08
US6162481A (en) 2000-12-19
CN1145021A (zh) 1997-03-12
WO1995023523A1 (en) 1995-09-08
EP0746210A1 (en) 1996-12-11
EP0746210A4 (en) 1998-04-15
CA2182602C (en) 2003-12-09
CN1090915C (zh) 2002-09-18
JPH09509833A (ja) 1997-10-07

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