US20190297929A1 - Vegetable coating for selected food substrates and selected food substrates coated therewith - Google Patents

Vegetable coating for selected food substrates and selected food substrates coated therewith Download PDF

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Publication number
US20190297929A1
US20190297929A1 US16/315,435 US201716315435A US2019297929A1 US 20190297929 A1 US20190297929 A1 US 20190297929A1 US 201716315435 A US201716315435 A US 201716315435A US 2019297929 A1 US2019297929 A1 US 2019297929A1
Authority
US
United States
Prior art keywords
vegetable
coated food
substrate
food substrate
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US16/315,435
Other languages
English (en)
Inventor
Nicole Augusta Maria Bruyndonckx
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Griffith Foods International Inc
Original Assignee
Griffith Foods International 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 Foods International Inc filed Critical Griffith Foods International Inc
Priority to US16/315,435 priority Critical patent/US20190297929A1/en
Assigned to GRIFFITH FOODS INTERNATIONAL INC. reassignment GRIFFITH FOODS INTERNATIONAL INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BRUYNDONCKX, NICOLE AUGUSTA MARIA
Publication of US20190297929A1 publication Critical patent/US20190297929A1/en
Assigned to GRIFFITH FOODS INTERNATIONAL INC. reassignment GRIFFITH FOODS INTERNATIONAL INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BRUYNDONCKX, NICOLE AUGUSTA MARIA
Abandoned legal-status Critical Current

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • 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
    • A23P20/13—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum

Definitions

  • Embodiments of the invention may best be understood with reference to the following description. These embodiments comprise new, healthy coatings for food substrates and the enhanced coated food substrates prepared with these coatings. Embodiments also comprise methods for making the coatings.
  • the vegetables are used in comminuted form.
  • the particle size of the comminuted vegetables should be between about 50 and 500 ⁇ m and preferably will be between about 100 and 200 ⁇ m. Particle size is currently believed to be critical to ensure proper adhesion of the coating to the substrate.
  • compositions will contain the following ingredients in the noted ranges by weight based on the total weight of the coating:
  • the sugar may be in an icing or crystal form.
  • the salt may be in a micro or table form.
  • the waxy corn and waxy potato starch may be native or instant. Either waxy corn or potato starch combinations thereof are used, so long as the total level is in the range of about 15-50% by weight.
  • the cornstarch may be native or instant.
  • the food substrate may be a snack substrate such as nuts, treenuts, seeds, chips, rice cakes, popcorn, crackers, tortillas, and extruded snacks, and snack substrates developed in the future.
  • the substrate may also be made of or comprise poultry, beef, pork or fish. Currently, peanuts and tree nuts without shell are preferred substrates.
  • any currently available coating method can be used such as a continuous nut coating process like that provided by a Kuipers nv line or an appropriate horizontal or vertical drum coating process. Batch coating processes may also be used.
  • the coating Once the coating is applied it can be set by baking in an oven or by frying in a deep fat fryer at a temperature of about 150-200° C. and preferably at a temperature of about 160-170° C. Less preferably, the coated food substrate can be fried.
  • Vegetable coatings as described above, when applied to substrates as taught herein, will adhere well to the substrates. And, the resulting coated substrates will be natural and inherently healthy, and will have greatly enhanced taste, color and overall appearance. These new coated substrates will experience strong consumer acceptance and demand.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
US16/315,435 2016-07-08 2017-06-28 Vegetable coating for selected food substrates and selected food substrates coated therewith Abandoned US20190297929A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US16/315,435 US20190297929A1 (en) 2016-07-08 2017-06-28 Vegetable coating for selected food substrates and selected food substrates coated therewith

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201662359938P 2016-07-08 2016-07-08
PCT/US2017/039629 WO2018009380A1 (fr) 2016-07-08 2017-06-28 Revêtement végétal pour substrats alimentaires sélectionnés et substrats alimentaires sélectionnés revêtus de celui-ci
US16/315,435 US20190297929A1 (en) 2016-07-08 2017-06-28 Vegetable coating for selected food substrates and selected food substrates coated therewith

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2017/039629 A-371-Of-International WO2018009380A1 (fr) 2016-07-08 2017-06-28 Revêtement végétal pour substrats alimentaires sélectionnés et substrats alimentaires sélectionnés revêtus de celui-ci

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US17/944,730 Continuation US12048314B2 (en) 2016-07-08 2022-09-14 Vegetable coating for selected food substrates and selected food substrates coated therewith

Publications (1)

Publication Number Publication Date
US20190297929A1 true US20190297929A1 (en) 2019-10-03

Family

ID=60913132

Family Applications (2)

Application Number Title Priority Date Filing Date
US16/315,435 Abandoned US20190297929A1 (en) 2016-07-08 2017-06-28 Vegetable coating for selected food substrates and selected food substrates coated therewith
US17/944,730 Active US12048314B2 (en) 2016-07-08 2022-09-14 Vegetable coating for selected food substrates and selected food substrates coated therewith

Family Applications After (1)

Application Number Title Priority Date Filing Date
US17/944,730 Active US12048314B2 (en) 2016-07-08 2022-09-14 Vegetable coating for selected food substrates and selected food substrates coated therewith

Country Status (4)

Country Link
US (2) US20190297929A1 (fr)
EP (1) EP3481233A4 (fr)
CA (1) CA3030188A1 (fr)
WO (1) WO2018009380A1 (fr)

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3514294A (en) 1966-05-26 1970-05-26 Dca Food Ind Method for producing fried coated comestibles
US4053650A (en) * 1973-11-13 1977-10-11 Meji Seika Kaisha Ltd. Baked confections and process for the preparation thereof
US5264238A (en) 1990-06-12 1993-11-23 House Food Industrial Co., Ltd. Method for manufacturing snack foods
DE69221079T2 (de) * 1991-11-12 1997-11-13 Unilever Nv Farbiges Überzugsmittel
US5523106A (en) 1994-02-03 1996-06-04 Nabisco, Inc. Juice-based expanded snacks and process for preparing them
JPH08332033A (ja) 1995-06-07 1996-12-17 Nippon Shokuhin Kako Co Ltd フライ類の製造方法及びプレミックス粉
WO1997042827A1 (fr) 1996-05-16 1997-11-20 Hydroblend Ltd. Procede et pate a frire pour enrober des morceaux de legumes
US7867537B2 (en) * 2002-10-04 2011-01-11 Kraft Foods Global Brands Llc Production of snacks having an expanded, crispy, chip-like textured coating
US7595081B1 (en) 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
WO2005079586A1 (fr) * 2004-02-20 2005-09-01 Coöperatie Avebe U.A. Produits alimentaires enrobes pouvant etre cuits au four micro-ondes et au four classique
US7303778B2 (en) 2004-04-27 2007-12-04 Solae, Llc Low carbohydrate coating system for breaded foods
NL1026332C2 (nl) * 2004-06-04 2005-12-06 Imko B V Werkwijze voor het bekleden van noten en pinda's.
US20070092633A1 (en) 2005-10-25 2007-04-26 Navpreet Singh Soy protein product with a high sterol and tocopherol content and process for its manufacture
US8394437B2 (en) * 2008-01-29 2013-03-12 Frito-Lay North America, Inc. Method for making a coated food product having a heat susceptible coating
NL2001274C2 (nl) 2008-02-11 2009-08-14 Univ Wageningen Beslag en werkwijze voor het bereiden van een pasta.
GB2461520A (en) * 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
EP2475266A1 (fr) * 2009-09-09 2012-07-18 Durafizz, LLC Particules comestibles de modification de surface et leurs procédés de fabrication
WO2012047252A1 (fr) * 2010-10-04 2012-04-12 Proteus Industries, Inc. Procédé de réduction de la teneur en lipides et en graisses d'un produit cuisiné au moyen de protéines de pois
KR101285101B1 (ko) 2011-04-22 2013-07-17 전상헌 인삼단호박 분말과 이를 활용한 인삼골드치킨 및 인삼골드치킨의 제조방법 제조방법
EP2522230B1 (fr) * 2011-05-13 2015-12-02 Crisp Sensation Holding SA Pâte à frire pouvant passer aux micro-ondes
DE202012104218U1 (de) * 2012-11-02 2014-02-06 Emsland-Stärke GmbH Pflanzliches Nahrungsmittelprodukt
US20150181917A1 (en) 2014-01-02 2015-07-02 Alice Chang Plant powder, plant bag, and dried plant; plant including herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin
DE102014107610A1 (de) 2014-05-28 2015-12-03 Emsland-Stärke GmbH Verwendung eines Nahrungsmittelprodukts aus stärkehaltigen Pflanzenteilen

Also Published As

Publication number Publication date
US20230217970A1 (en) 2023-07-13
WO2018009380A1 (fr) 2018-01-11
CA3030188A1 (fr) 2018-01-11
EP3481233A4 (fr) 2020-03-04
EP3481233A1 (fr) 2019-05-15
US12048314B2 (en) 2024-07-30

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