TWI511677B - Coated stabilised microwave heated foods - Google Patents

Description

Stable microwave heated coated food

The present invention relates to food products that can be cooked or reheated in a microwave oven. The invention particularly, but not exclusively, relates to food products comprising a core and a coating surrounding the core, such as a battered or breaded article. The invention also relates to uncoated food products and food product ingredients. The invention also includes articles that can be cooked or reheated using conventional ovens, grills, or by frying or frying.

Many ingredients, such as natural muscles or vegetables or processed foods of poultry, fish or red meat, contain a high percentage of water. Most fresh foods contain more than 60% water. Some of these waters are bound water, which is tightly attached to the cellular components. The remaining free water is available and can be solidified. If the food product is frozen to a core temperature between -1 ° C and -30 ° C or lower and placed in a microwave oven, the microwave energy is primarily absorbed by the solidified water available. Conventional cooking is performed from the outside, while in microwave cooking, heat is generated from the inside. The heating process can be so fast that the available water is converted to steam. When the food product is allowed to stand after being heated in a microwave oven, water can continue to be discharged from the product. This is especially evident when the frozen fish is heated, for example. Dehydration makes any food coating, especially batter, dough or breadcrumb coating, moist and unpalatable. In addition, the core of the matrix may become dry due to loss of moisture.

Attempts have been made to wrap articles with compositions that form impermeable membranes to limit the loss of moisture during microwave cooking. This is not satisfactory because the natural water distribution inside the coated article is lost by any coating due to internal pressure and in the form of steam. In addition, coatings or films that cannot pass through can compromise the taste and mouthfeel of the article.

Patent No. WO 97/03572 discloses a method of impregating a stabilizer composition for stabilizing a microwave-cookable or reheated foodstuff, the stabilizer composition comprising cellulose gum, modified starch, polydextrose , xanthan gum, egg protein and pea starch.

According to a first aspect of the invention, there is provided a method of producing a microwave or thermally cookable or reheatable food product, wherein the article comprises a substrate comprising a mass of poultry, red meat, fish, vegetables a fruit or dairy product; the method comprising a mixing step comprising: applying a first coating of an aqueous coating to the substrate; wherein the aqueous coating comprises water and from about 0.1 to about dry weight 5% of:

Cellulose Glue 15-35%

Modified starch 15-50%

Hydrocolloid 20-30%

Protein gel 10-20%

Wherein the percentage of ingredients is selected from the range described above to a total of 100%; and optionally additional ingredients; the fine crumb of the first crumb coating is applied to the aqueous coating to form a wrap that encloses the substrate a crumb layer; the batter composition is applied to the first crumb coating to form a batter coating; and optionally the outer crumb of the second crumb coating is applied to the batter coating.

The amount of modified starch in the stabilizer composition is preferably from about 15% to about 40%, more preferably from about 15% to about 40%, more preferably from about 15% to about 35%.

An advantage of the method of the present invention is that it avoids pre-slapping the block of meat, poultry or fish prior to application of the batter composition. A disadvantage of using pre-powdering is that the pre-powdered powder is transferred to the batter composition during the manufacturing process, causing an increase in viscosity and a change in the chemical composition of the batter. Moreover, the pre-powder can become airborne, causing contamination of adjacent equipment and creating potential hazards. This is especially disadvantageous in large-scale industrial production. The invention finds particular application in the production of commercial scale food products, for example a productivity of more than 50 kg/hr, for example more than 100 kg/hr, preferably more than 500 kg/hr.

The protein-containing component can include components selected from the group consisting of egg proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is soy protein isolate. The use of egg proteins is preferred.

Preferably, the substrate is impregnated with the stabilizer composition prior to application of the aqueous coating solution. The use of stabilizers is particularly preferred for microwave cookable or reheatable articles.

For hot cookable or reheated food products, the step of impregnating the matrix with the stabilizer can be omitted.

The stabilizer may include a stabilizer composition as described below or as disclosed in WO 97/03572, especially as disclosed in Example 8 or 9.

In a preferred aspect of the invention, the stabilizer composition comprises the following aqueous solution:

Cellulose gum 5-25%

Modified starch 16-50%

Thickener composition 32-79%

Wherein the percentage of the ingredients is calculated on a dry weight basis and is selected from the stated range to a total of 100%.

The amount of modified starch in the stabilizer composition is preferably from about 16% to about 45%, more preferably from about 16% to about 40%, especially from about 16% to about 35% by dry weight.

Preferably, the composition of the thickener comprises the percentage of the stabilizer composition on a dry weight basis:

Polysaccharides 30-55%

Protein gel 1-20%

Hydrocolloid 1-10%

The protein gel may comprise components selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is soy protein isolate. The use of egg proteins is preferred.

Suitable hydrocolloids can be selected from the group consisting of xanthan gum, carageenan gum, guar gum, and mixtures thereof. The use of xanthan gum, guar gum or mixtures thereof is especially preferred. Mixtures using xanthan gum or a hydrocolloid comprising xanthan gum are particularly preferred. A preferred amount is from about 3% to about 10%, especially about 6%.

Cellulose gums and modified starches can be considered as thermal gel components. The thickener component acts as a binder. Without wishing to be bound by theory, it is believed that the gel component can be used to form a thermal gel during heating to prevent the matrix from losing water. The thickener component acts as a thickener and binder and also acts as a cryoprotectant such that the integral stabilizer composition retains water in the matrix matrix during cooking or reheating in a microwave oven, And so that the article improves the storage performance when frozen.

In a preferred embodiment, the stabilizer composition comprises the following aqueous solutions:

Cellulose gum 5-25%

Modified starch 16-35%

Polysaccharides 30-55%

Hydrocolloid 1-10%

Egg protein 1-20%

Wherein the percentage of the ingredients is calculated on a dry weight basis and is selected from the range of the columns to a total of 100%.

Particularly preferred stabilizer compositions include:

Cellulose gum 10-20%

Modified starch 20-30%

Polysaccharides 35-45%

Hydrocolloid 3-10%

Egg protein 3-18%

A preferred hydrocolloid is a mixture of xanthan gum or a hydrocolloid comprising xanthan gum.

Particularly preferred stabilizer compositions include:

Preferably, the aqueous coating composition comprises water and from 0.1 to 5% by dry weight:

Cellulose Glue 15-35%

Modified starch 15-35%

Hydrocolloid 20-30%

Egg protein 10-20%

Wherein the percentage of the ingredients is on a dry weight basis and is selected from the stated range to a total of 100%.

The aqueous coating can be a viscous aqueous solution, can be thixotropic, or can be a gel that forms a solid or semi-solid consistency when not sheared. The aqueous coating is preferably a free-flowing viscous liquid or gel which may be referred to as "gel" or "aqueous coating" in this specification for convenience.

A preferred hydrocolloid in the aqueous coating composition is a mixture of xanthan gum or a hydrocolloid comprising xanthan gum.

Preferably, the aqueous coating composition is dissolved or dispersed in water to form a viscous solution or gel having a solids content of from about 0.1% to about 5%, preferably from about 0.3% to about 3%, more preferably about 1%.

Preferably, the aqueous stabilizer is dissolved or dispersed in water to form a solution having a solids content of from about 0.1% to about 20%, preferably from 1% to about 8%, more preferably from about 3% to about 5%.

Preferred cellulose gums may be selected from the group consisting of methylcellulose, carboxypropylmethylcellulose, and carboxymethylcellulose. Methylcellulose or cellulose ethers are especially particularly preferably sold under the trademark METHOCEL A4M. A particularly preferred amount is about 10%, preferably about 15%.

Preferred modified starches include partially degraded starch that is modified, for example, by heating or acetonitrile. Carboxyalkyl starches such as carboxypropyl starch can be used. Suitable modified starches are produced under the trademark THERMFLO. A preferred amount is from about 20% to about 30%, preferably about 24%.

Suitable hydrocolloids for use in the gel composition can be selected from the group consisting of xanthan gum, carrageenan, guar gum, and mixtures thereof. The use of xanthan gum, guar gum or mixtures thereof is especially preferred. Mixtures using xanthan gum or a hydrocolloid comprising xanthan gum are particularly preferred. A preferred amount is about 5%, especially about 6%.

The polysaccharides used in the present invention are commercially available from the trademark LITESSE. Amounts which can be used are from about 30% to about 55%, preferably from about 55% to about 45%, more preferably about 40%.

In a preferred embodiment, the stabilizer composition comprises a polysaccharide and the coating composition does not comprise any or a substantial amount of polysaccharides.

The protein gel may comprise components selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is a soy protein isolate. The use of egg proteins is preferred.

Use more ingredients if necessary. For example, perfumes, preservatives or colorants can be added.

Preferred stabilizers or aqueous coating compositions do not contain significant amounts of other starches. In a particularly preferred embodiment, one or both of the stabilizer and the aqueous coating composition comprise the disclosed primary component, i.e., no additional component is present in an amount sufficient to alter the essential properties of the composition. More preferably, there are no additional ingredients in the stabilizer and aqueous coating composition.

According to a second aspect of the invention, the food product which can be cooked or reheated by microwave or by heat comprises a substrate comprising a block of poultry, fish, red meat, vegetables, dairy or processed food; aqueous coating a coating applied to the substrate; wherein the aqueous coating comprises water and 0.1 to 5% by dry weight:

Cellulose Glue 15-35%

Modified starch 15-35%

Hydrocolloid 20-30%

Protein gel 10-20%

a fine crumb of the first coating applied to the aqueous coating to form a fine crumb layer encasing the substrate; a batter composition applied to the first coating to form a batter coating; optional outer wrap A layer of crumb that is applied to the batter coating.

The protein gel may comprise components selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is a soy protein isolate. The use of egg proteins is preferred.

Preferably, the substrate is impregnated with the stabilizer composition prior to application of the aqueous coating. The use of stabilizers is particularly preferred for microwaveable articles.

For food products that can be cooked or reheated by a hot method, the step of impregnating the substrate with a stabilizer can be omitted.

The stabilizer may comprise a composition as described above in the first and second aspects of the invention, or as disclosed in WO 97/03572.

Preferably, the aqueous coating comprises water and 0.1-5% by dry weight:

Cellulose Glue 15-35%

Modified starch 15-35%

Hydrocolloid 20-30%

Egg protein 10-20%

Particularly preferred aqueous coating compositions include:

Cellulose gum 20-30%

Modified starch 20-40%

Hydrocolloid 20-40%

Egg protein 10-30%

Particularly preferred aqueous coating compositions include:

In a particularly preferred embodiment of the invention, the fine crumb of the first coating is applied to the aqueous coating solution.

Advantageously, the fine crumb has a particle size of from about 0.1 to about 1 mm, preferably from about 0.25 to about 0.9 mm. Smaller particles such as crumb dust can be used. Larger particles can be screened from the fines using a 1 mm orifice sieve. The fine crumb can include the fines produced by milling the crumb during the production of the outer coating for the food product.

Untreated fine particles, such as very fine rusks, can be used. However, the use of very fine rusks may not be preferred for certain applications due to its tendency to form wet when exposed to aqueous coatings or gels or to water in the fine crumb layer coating composition. Smooth coating.

Preferably, crumbs comprising hydrocolloids can be used. The hydrocolloid may be selected from the group consisting of guar gum, xanthan gum or mixtures thereof. The use of hydrocolloids provides a degree of water repellency to the granules, reducing any tendency to absorb moisture from adjacent gel or batter layers. Fine particles obtained by the crumb production process disclosed in the WO 2010/001101 patent are particularly preferred.

Since the fine particles do not adhere sufficiently to the dry substrate, such as a conventional pre-powder, as described above, it may be difficult to apply the first coat without using an aqueous coating or gel as a pre-coat. Layer of crumb powder. An additional advantage of using an aqueous coating or gel coat is that the fine layer can be adhered to the substrate, completely covering or providing an outer shell surrounding the stabilized matrix to reduce water vapor loss or fat during frying. Entry. The aqueous coating or gel is applied to form a complete coating on the substrate such that the first fine crumb adheres to the entire surface to form a complete fine crumb shell.

The first crumb coating can be applied using a first crumb applicator, applying too much crumb and shaking off excess excess.

The loading of the crumb layer is determined to be about 5-10% by weight of the stabilized substrate depending on the size of the matrix particles and other factors.

After the first crumb is applied, the coated batter may be applied by immersion using a tempura applicator or other convenient means. After applying the top layer, a second outer crumb coating can be applied. Preferably, two outer coating crumbs are applied, the first coating being larger particles and then the coating of another smaller particle to fill any gaps between the larger particles.

In a preferred embodiment, the first outer crumb coating comprises particles having a size of from 1 to 3 mm, preferably of about 2 mm or, where appropriate, larger. Use a crumb applicator to apply too much crumb and shake off the excess. The crumb-coated substrate can be passed through a roller to increase adhesion.

The second outer coating may be coated with a finer crumbly particle having a size of, for example, from about 0.2 to about 2 mm, preferably from about 0.5 to about 1 mm, depending on the size of the substrate and the size of the first outer crumb. The use of two layers of crumb will result in a complete coating without the batter layer. A roller can be used to increase the adhesion of the second crumb coating.

The present invention also provides a dry composition for hydration to form a stabilizer or aqueous coating in accordance with the foregoing aspects of the present invention.

The stabilizing method and stabilizer composition according to the present invention can be used in coated articles such as wrap-covered or dough-covered articles. In addition, the composition can be used in uncoated articles, including cooked meats such as sausages and fish. Vegetables and fruits can also be stabilized.

The method can include the step of applying a second or more layer of batter coating to the impregnated and coated substrate.

A batter coating can be applied to the substrate. Suitable batter coatings are disclosed in U.S. Patent Application Serial No. 1000647.6, filed on Jan. 15, 2010, the disclosure of which is hereby incorporated by reference. Alternatively, the coating disclosed in the WO 96/32026 patent can be used.

The crumb coating can be applied to the batter coating. A preferred crumb coating is disclosed in the 'WO 2010/001101 patent, the disclosure of which is incorporated herein by reference in its entirety for all purposes.

The batter and/or the crumb-wrapped product may be fried and then stored frozen for use.

Wrapped products, whether frozen, chilled or fresh, can be reheated or cooked in a crucible before use. The oven is selected from: microwave ovens, traditional ovens or grills, fried Or fry, or use a combined oven with microwave and conventional heating.

The matrix block can be an entire portion, such as an entire muscle portion, such as a separate steak or fish fillet or a larger block, which can be cut into individual portions after cooking or reheating. Alternatively, the pieces may comprise pieces that have been mashed or ground, such as a block or shredded article that can be re-formed into larger portions.

The matrix can be impregnated with a stabilizer composition by vacuum impregnation, soaking or injection.

The stabilizer composition according to the invention may carry a number of advantages. Pre-powdering is avoided to prevent problems caused by the spread of powder in the production environment. Furthermore, the powder is prevented from propagating into the batter used in the subsequent coating step, thereby preventing an increase in the viscosity of the batter during use. The aqueous coating or gel coat exhibits good adhesion to the impregnated substrate. Improves the adhesion of subsequent applied crumbs or other fine particles. The aqueous coating or gel coat can also act as an additional barrier in the subsequent microwave heating phase, preventing the matrix from losing moisture. Without wishing to be bound by theory, it is believed that the gelcoat composition absorbs moisture lost from the core and also acts as a barrier to the core's absorption of fat, thereby avoiding damaging the core's taste. Impregnation of the core with an aqueous solution of a stabilizer facilitates the moisture content of the core during cooking or reheating.

Unless otherwise indicated, the amounts and percentages in this specification are by weight and are selected from any of the listed ranges to a total of 100%.

The invention is further illustrated by way of example and not limitation.

Example 1 Stabilizer Composition

Prepare the stabilizer composition using the following ingredients:

Example 2 General Stabilizer Composition

A composition of the following ingredients is used to form a viscous fluid coating composition

The composition is dissolved in water to form a solution at a concentration suitable to stabilize a particular substrate in use. This general formulation can be modified to increase its effectiveness in a particular matrix. The above formula can be changed by adding citric acid (up to 1%) and ascorbic acid (up to 2%), and the polysaccharide (Litesse II (trademark)) is correspondingly reduced.

Example 3 - Preparation of Stabilizer Composition

The dry powder mixture is partially hydrated in a pot and then poured into a round jaw crusher. Then, start the round jaw crusher for two to three minutes until it is fully hydrated. If necessary, the mixture can be hydrated directly in a round jaw crusher. Alternatively, the stabilizer can be hydrated using a high shear mixer equipped with a universal head.

Example 4 - Impregnation of the substrate with the stabilizer composition

The chicken mixture used as chicken fillet or chicken nuggets is prepared with the following composition prepared as a dry mixture for use as an alternative to the hydrated stabilizer composition. The stabilizer in Example 1 was used.

The chicken breasts were refrigerated to -3 ° C and minced using a 10 mm winch. The temperature after the mashing is 0-3 °C. Stir in water. Add chicken stir fry including the following ingredients:

The stabilizer according to Example 1 was added and thoroughly stirred. Add the bread to the mixture and season. Dried perfume powder is preferred. The composition is dissolved in water present in the matrix to form an aqueous stabilizer solution in situ.

The mixture was vacuumed to reinforce the structure, after which the chicken mixture was refrigerated to -3 ° C and formed into a block.

Use similar steps for other ground meat products. A similar method can be used to produce the core of large particles.

Example 5 - Impregnation of Chicken Mixture with Stabilizer Composition

Example 6 - Impregnation of a fish mixture with a stabilizer composition

Example 7 batter coating composition

Prepare the batter coating composition by mixing the following ingredients:

The batter can be mixed in batches using a Silverson DX high shear mixer on a rack with a slitting head. The batter was mixed in a ratio of 12.5 kilos of dry batter to 25 kilos of water in a 68 cm diameter vat. Thereafter, the mixture is diluted as needed, for example, to obtain a water:powage ratio of 2.4:1.

In large scale production, the batter ingredients were mixed at a water:powder ratio of 2.4:1 using two 200 liter stainless steel vessels connected by a pump and an attached Silverson mixer with a high shear slitting head. One tank is fitted with paddles and filled with water at 15-20 °C. Add the dry ingredients to the water and turn the paddle to wet it. The second tank is provided with a cooling jacket and a return pipe leading to the first container. The batter mixture was circulated through the high shear head until mechanical heat transfer reached 42 °C. The starting temperature of the water can be increased to reduce the mixing time. When it reached 42 ° C, the mixing and enzyme decomposition were completed. The batter is transferred to a second container for cooling. The mixture can be cooled using a heat exchanger. After cooling, the batter is pumped into the tempura batter applicator.

The viscosity of the batter mixture was measured at 60 rpm using a No. 3 spindle in the range of 550-650 cP. It has been found that the paste after frying has a high absorption rate and the outer layer is crispy.

Example 8 aqueous coating composition

Prepare the following mixture:

The mixture was dissolved in water using a CFS Scanbrine stirrer with paddle stirring to form a 1% solution. The solution was allowed to stand for 24 hours to form a fully hydrated gel or a viscous aqueous solution.

The aqueous coating was applied to the impregnated substrates of Examples 4 through 7 using a tempura batter applicator wherein the matrix particles were dipped.

It is necessary to start the machine with a pump, but soon a foam will form in the solution or gel in the applicator. To prevent this from happening, food grade antifoams can be used. The use of polydimethyloxane is preferred, but calcium alginate, methylethylcellulose, methylphenylpolyoxane or polyethylene glycol can also be used.

Example 9 Applying crumbs

The crumb disclosed in the WO 2010/001101 patent is prepared, the disclosure of which is incorporated herein by reference in its entirety for all purposes.

After applying the aqueous coating as described in Example 8, a CFS Crumbmaster breadcrumb applicator was used to coat fine crumbs having a mesh size of less than 1 mm or such as may be described as a powder.

The substrate coated with the fine crumb and permeated was passed through the batter of Example 7 in a tempura batter applicator.

Apply 2 mm of crumb in the second CFS Crumbmaster breadcrumb applicator under the gentle pressure of the roller. The slight pressure of the rollers caused the particles to fill the gap with a 1 mm crumb through a third CFS Crumbmaster breadcrum applicator.

Example 10 fried and cooked

The coated substrate of Example 9 was fried in fresh pure rapeseed oil at approximately 180-188 ° C for 2 minutes and 20 seconds. The frying time may vary depending on the weight and size of the particles. After frying, the core temperature is 74-85 °C. A slight decrease in weight is observed due to the loss of water in the matrix, but this can mostly be compensated for by ingesting oil.

Claims (32)

A method of producing a food product that can be cooked or reheated by microwave or by heat, the method comprising the steps of: applying a coating of an aqueous coating composition to a substrate comprising: selected from the group consisting of poultry, fish, A piece of food consisting of a group consisting of red meat, vegetables, fruits, and dairy products; wherein the aqueous coating composition comprises water and a mixture of 0.1 to 5% by dry weight: the mixture comprises dry weight: Wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan, guar gum and mixtures thereof; wherein the percentage of ingredients is selected from the ranges listed therein to a total of 100%; and wherein The coating composition does not contain any substantial amount of polysaccharide; a first coating of fine crumb is applied to the aqueous coating to form a fine crumb layer covering the coated substrate; the batter composition A first coating of the fine crumb that coats the coated substrate to form a batter coating. A method of producing a food product according to claim 1, wherein The amount of the modified starch in the coating composition is from 15 to 35% by dry weight. The method of producing a food product according to claim 1, wherein the substrate is impregnated with a stabilizer composition prior to applying the aqueous coating composition. The method of producing a food product according to claim 1, wherein the hydrocolloid is selected from the group consisting of xanthan gum, guar gum, and mixtures thereof. The method of producing a food product according to claim 4, wherein the hydrocolloid comprises a mixture of xanthan gum or a hydrocolloid comprising xanthan gum. The method of producing a food product according to claim 3, wherein the stabilizer composition comprises a percentage based on the dry weight of the stabilizer composition: The method of claim 6, wherein the amount of the modified starch in the stabilizer composition is from 16 to 35% by dry weight. The method of producing a food product according to claim 6, wherein the thickener composition comprises a percentage by dry weight of the stabilizer composition: 30-55% by weight of the polysaccharide. The method of producing a food product according to claim 6, wherein the thickener composition comprises a percentage by dry weight of the stabilizer composition: protein gel 1-20%. The method of producing a food product according to claim 8, wherein the thickener composition comprises a percentage by dry weight of the stabilizer composition: protein gel 1-20%. The method of producing a food product according to the above aspect of the invention, wherein the thickener composition comprises a percentage by dry weight of the stabilizer composition: hydrocolloid 1-10%. The method of producing a food product according to claim 6, wherein the thickener component comprises a percentage based on the dry weight of the stabilizer composition: Water colloid 1-10%. The method of producing a food product according to claim 6, wherein the stabilizer comprises an aqueous solution of the mixture, which is included on a dry weight basis: The method of producing a food product according to claim 13, wherein the stabilizer composition comprises the dry weight of the stabilizer composition: The method of producing a food product according to claim 14, wherein the stabilizer composition comprises dry weight: A microwave or heat cookable or reheatable food product comprising a substrate comprising a mass of meat, poultry, fish, vegetables, fruit or dairy products, the substrate being coated as disclosed in claims 1, 2 The aqueous coating composition of item 4 or 5. The microwave or heat-cookable or reheatable food product of claim 16, wherein the substrate is impregnated with the stabilizer composition as described in any one of claims 3 and 6 to 15. . The method of any one of the preceding claims, wherein the aqueous coating composition has a solids content of from about 0.3% to about 3%. The method of claim 18, wherein the aqueous coating composition has a solids content of about 1%. The food product of claim 16, wherein the aqueous coating composition has a solids content of from about 0.3% to about 3%. The food product of claim 17, wherein the aqueous coating composition has a solids content of from about 0.3% to about 3%. The food product of claim 20, wherein the aqueous coating composition has a solids content of about 1%. The food product of claim 21, wherein the aqueous coating composition has a solids content of about 1%. The microwave or hot cookable or reheatable food product of any one of the preceding claims, wherein the food product further comprises: a fine crumb layer coated on the The coating of the coating composition to form a fine crumb layer that encases the substrate; a batter composition that is applied to the fine crumb layer to form a batter coating; and a selective outer crumb layer that is Apply to the batter coating. The microwave or hot cookable or reheatable food product of claim 24, wherein the fine crumb is combined with a hydrocolloid selected from the group consisting of xanthan gum, carrageenan, Guar gum and mixtures thereof. The microwave or hot cookable or reheatable food product of claim 25, wherein the hydrocolloid comprises a mixture of xanthan gum or a hydrocolloid comprising xanthan gum. A microwave or heat-cookable or reheatable food product, wherein the food product is obtained by the method of any one of claims 1 to 15 and 18 to 19. The microwave or hot cookable or reheatable food product of claim 27, wherein the fine crumb has a particle size of from about 0.25 to about 1 mm. The method of any of claims 3 and 6 to 15, wherein the stabilizer composition has a solids content of from 0.1% to 20%. The method of claim 29, wherein the stabilizer composition has a solids content of from 1% to 8%. The method of claim 30, wherein the stabilizer composition has a solids content of from 3% to 5%. A packaged product comprising a dry composition comprising an ingredient suitable for being hydrated to form a stabilizer composition and an aqueous coating composition for use in claims 3 and 6 to 15 The method of any of the items.