WO1994021143A1 - Glaçure pour produits alimentaires - Google Patents

Glaçure pour produits alimentaires Download PDF

Info

Publication number
WO1994021143A1
WO1994021143A1 PCT/US1994/002851 US9402851W WO9421143A1 WO 1994021143 A1 WO1994021143 A1 WO 1994021143A1 US 9402851 W US9402851 W US 9402851W WO 9421143 A1 WO9421143 A1 WO 9421143A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
starch
acid
gum
dextrin
Prior art date
Application number
PCT/US1994/002851
Other languages
English (en)
Inventor
Joachim N. C. Baur
Jill Pinnock
Kenneth S. Darley
Original Assignee
Griffith Laboratories 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 Laboratories Worldwide, Inc. filed Critical Griffith Laboratories Worldwide, Inc.
Priority to EP94910954A priority Critical patent/EP0689390A1/fr
Priority to JP6521219A priority patent/JPH08507697A/ja
Publication of WO1994021143A1 publication Critical patent/WO1994021143A1/fr

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
    • 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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Definitions

  • the present invention relates to a glaze for raw, partially-cooked or fully-cooked food products intended to be re-heated or fully cooked for consumption which imparts crispness and crunchiness to the product and a retention of such textures after being held.
  • the present invention provides a novel food product glaze, herein referred to as a "glaze”, which may be formulated to be translucent and hence provide a more natural appearance to the food substrate to which it is applied.
  • the glaze also may be formulated to be partially or wholly opaque, depending on the ingredients of the composition and their relative proportions, as described below.
  • the glaze provided herein imparts a unique combination of properties to the fully-cooked food substrate bearing the glaze, including a desirable crispness and crunchiness and range of textures achieving such desirable properties under various cooking techniques such as frying, baking or microwaving.
  • the desirable properties also are retained when the fully- cooked product is maintained at an edible temperature for subsequent consumption, for example, under a heating lamp, in a holding cabinet or on a steam table.
  • the present invention employs a blend of starches, dextrins and gums or other viscosity-building materials with wheat flour and one of two different combinations of other components to ensure that a unique interrupted glaze film is provided on the food substrate.
  • This film is readily distinguishable organoleptically from the continuous film produced by conventional starch/dextrin polymers.
  • composition (A) which tend to produce a glaze which has a more colored appearance and tender crisp texture
  • composition (B) which tend to produce a glaze which has a less colored and harder crisp texture
  • the first component of the compositions of the invention is wheat flour, which may be hard or soft.
  • the wheat flour provides enrobing stability, diminished tackiness and stickiness and improved textural qualities. Preferably it is non-chlorinated.
  • the quantity of wheat flour present in the composition may vary from about 5 to about 50 wt%, and preferably from about 5 to 25 wt%. An increasing quantity of such flour leads to a more opaque product.
  • the next essential component is starch which may comprise a combination of a modified starch, preferably a modified corn-based or a modified potato-based starch, and rice or corn flour.
  • the rice or corn flour may be in native or pregelatinized form. White corn flour is preferred to minimize color contribution from this component.
  • Rice or Corn Flour (A) about 2 to 25 wt% about 2 to 15 wt% about 10 to 40 wt%
  • Acid Thinned Starch (A) about 5 to 50 wt% about 10 to 35 wt% 0 to about 35 wt%
  • both corn and potato-based starch in a weight ratio of about 1:1
  • the weight ratio of wheat flour to total starch in composition (A) may vary from about 1:1 to 1:11 and preferably will be about 1:3.
  • the weight ratio of wheat flour to total starch in composition (B) may vary from about 1:2 to 1:8 and preferably will be about 1:6.5.
  • a dextrin must also be present as a component of the compositions.
  • Such dextrin may include, for example, a maltodextrin, a corn dextrin, a rice dextrin, or a tapioca dextrin.
  • dextrins with lower dextrose equivalent, particularly below about 1 and more particularly about 0, are preferred since they exhibit less tendency to brown when fried and lead to a greater fracturability of the glaze in the fully cooked product.
  • Quantities of dextrin based on the total weight of the compositions may vary from about 2 to 20 wt%, and preferably will be about 5 to 15 wt%.
  • a proportion of dextrin approximating that of each of the starches is employed, although the relative proportions may vary.
  • the preferred weight ratio of dextrin to total starch is about 1:5 to 1:15.
  • the weight ratio of dextrin to total starch to wheat flour present in composition (A) generally varies fro ⁇ T about 1:1 to 15: 1 to 3 and preferably is about 1:3:1.
  • the weight ratio is about 1:5 to 15:1 to 5 and preferably about 1:10:1.5.
  • a gum such as xanthan gum or methylcellulose
  • composition (A) and optional in composition (B) in order to better hydrate the starch, leading to improved product qualities, as well as providing enrobing stability.
  • Relatively small quantities of gum are employed, generally from about 0.1 to 5 wt%, preferably about 0.1 to 2.5 wt% for composition (A) and preferably about 0.1 to 0.25 wt% for composition (B) if present, of the overall composition.
  • other materials providing like viscosity-building effects may be employed in place of the gum, such as pregelatinized cereals, proteins and fiber.
  • the flour, starch, dextrin and gum components of the compositions are combined with water to form a glaze for application in a layer preferably less than about 2mm in thickness and most preferably less than about 1mm in thickness to a food substrate, typically french fries, but including any food substrate which can be coated and frozen, or coated, cooked, frozen or chilled and subsequently reheated or fully cooked by frying, baking or microwaving to an edible condition, or served at ambient temperature.
  • the potential substrates thus include vegetables, fruit, nuts, meat, poultry, fish, seafood, dairy products and cereals. After the substrate is coated, it may be chilled, frozen or par- or fully- cooked.
  • the compositions of the invention also may be employed as an outer glaze on a pre-coated food product.
  • composition (A) additional components comprising, in the case of composition (A) , combinations of proteins and food-grade acids and, in the case of composition (B) , combinations of leavening agents, leavening acids and optionally calcium salts.
  • additional components contribute significantly to the appearance, texture and keeping qualities of the final glazed product.
  • composition (A) and composition (B) the food grade or leavening acid provides a controlled color in the final product, which may vary from no color to a golden brown.
  • additional protein in composition (A) such as soy protein, egg albumin, caseinate salts or whey protein, appears to break up the continuous nature of the film otherwise produced by the flour, starch, dextrin and gum combination, leading to improved crispness and crunchiness and the desirable shortness of texture, both initially and on holding, exhibited by this invention.
  • the quantity of additional protein which may be used in composition (A) may vary from about 2 to 20 wt%, and preferably will be about 2 to 10 wt%.
  • the food-grade acid interacts with the protein and the starches in composition (A) to provide increased crispness and crunchiness and a better retention of the textural properties under heating lamps or in a holding cabinet.
  • Food-grade acids generally are present in an amount of about 0.1 to 2.5 wt% and preferably about 0.2 to 1.5 wt% of composition (A).
  • citric acid which appears to contribute more to increased crispness and crunchiness on holding.
  • Citric acid also has a pronounced effect on browning, decreasing color generation on cooking.
  • monosodium phosphate which appears to contribute more to increased initial crispness and crunchiness. Accordingly, it is preferred to use a combination of citric acid and monosodium phosphate in composition (A) .
  • Such combination generally is employed in a weight ratio of citric acid to monosodium phosphate of about 1:1 to 1:3.
  • composition (A) can be achieved by utilizing leavening agents and acids in place of the additional protein, as in composition (B) .
  • leavening agents and acids in place of the additional protein, as in composition (B) .
  • Such materials enhance the textural characteristics of the glaze and have the added benefit of further decreasing the browning reaction, particularly at a lower dextrin and leavening alkali content which enables a glaze with very low or no color to be achieved, which may be desirable in certain applications.
  • the leavening agent may comprise a combination of chemicals which react together to form a gaseous material, which then causes the formation of a disrupted film on the food product.
  • Such leavening agent generally comprises a food grade bicarbonate alkali, usually sodium bicarbonate, and a food grade leavening acid, usually sodium acid pyrophosphate (SAPP) , which react together to form a leavening gas.
  • SAPP sodium acid pyrophosphate
  • the quantities of such chemicals used generally is sufficient to neutralize each other.
  • the proportions employed are about 0.1 to 2.5 wt% and preferably about 0.5 to 1.3 wt%, for NaHC0 3 , and about 0.1 to 3.5 wt%, preferably about 0.7 to 1.8 wt% for SAPP.
  • Other reaction rate controlled acids such as sodium aluminum phosphate and monocalcium phosphate may be employed in combination with or independently of SAPP.
  • Potassium bicarbonate or ammonium bicarbonate may be used as the alkali in combination with or independently of sodium bicarbonate.
  • the leavening agents generally are employed along with a reduced level of dextrin when it is desired to provide a less colored glaze. When higher dextrin levels are desired, leavening agents are reduced for a similar effect.
  • Control of browning of the glaze also may be achieved by using heat-activated leavening acids as an additional component of the composition without significantly interfering with the leavening reaction.
  • Useful heat-activated acids may comprise a combination of glucono-delta-lactone (GDL) and sodium aluminum phosphate. Such materials may be present in an amount of about 0.1 to 5.0 wt% and preferably about 0.5 to 2.0 wt%.
  • They should generally be present in a weight ratio of about 1:1 to 1:3, and preferably at a ratio of about 1:2.
  • a calcium salt preferably will be present to provide improved properties to the glaze, by increasing glaze hardness, thereby contributing to crunchiness, and by improving the holding qualities of the glaze.
  • the calcium salt also serves to control the leavening activity of the acid component of the leavening agent and to decrease any off-flavour introduced particularly by SAPP.
  • Such calcium salt preferably comprises calcium lactate although other calcium salts, such as calcium phosphate and calcium sulphate may be employed.
  • the calcium salt may be present in an amount of about 0.1 to 1.5 wt% and preferably about 0.2 to 0.6 wt%.
  • Flavorings may be included in the composition, depending on the food substrate to which the glaze is to be applied.
  • the dry mixture of components of the compositions are mixed with water generally in the weight ratio of 10 parts of solids to 7 to 20 parts water, and preferably about 10 parts solids to 10 to 14 parts water.
  • the resulting mixture is left to stand at temperatures of about 2 - 20°C and preferably about 5 - 15°C for a period of time sufficient to permit hydration of the starches, such as about 15 minutes.
  • This provides improved texture over the non-fully hydrated material in terms of a shorter, crispier and crunchier glaze on the fully-cooked product, fresh or after holding.
  • the dry mixture of components can be applied in dry form to a moist substrate surface.
  • the coated food substrate then can be par-fried under suitable conditions to gelatinize the starch and form an interrupted, film-like glaze on the product.
  • such glaze may be transparent, partially opaque or opaque, depending on the quantity of wheat flour or starch which is present and the nature and quantity of the additional components present.
  • the following examples illustrate various facets of the invention. It should be understood, however, that these examples are meant to be illustrative of the invention which is not intended to be limited thereto.
  • This Example contains illustrations of composition (A) .
  • compositions were formulated from dry powdered materials in parts by weight as follows:
  • Soy protein concentrate 5.0 5.0
  • the dry mixture was mixed with water in the weight ratio of 10:14.0 and left to stand for 15 mins. at about 13°C to effect hydration and produce a glaze having a viscosity (composition (1) ) of about 18/22 seconds on Zahn No. 5 cup at 13°C or (composition ⁇ 2) ) of 620 to 700 cps on Brookfield Viscometer DMVII using Spindle 3 at 50 rpm.
  • French fried potatoes were dipped in the glaze to be completely coated with glaze, excess glaze removed by air and then fried for 30 seconds at 190°C in cooking oil, before freezing.
  • the french fries had a lightly- glazed appearance.
  • the par-fried, frozen french fries were subsequently cooked by frying in cooking oil at 175°C for 2 X ⁇ minutes.
  • the fully-fried french fries exhibited a golden-brown color and were found to have a superior light, crisp and crunchy texture.
  • the french fries Upon leaving the french fries to stand for 15 to 30 minutes under standard restaurant infrared heating lamps, the french fries were found to exhibit similar textural properties as before exposure to the lamp, showing retention of the properties. Visual and textural characteristics differed as follows:
  • Composition (1) Exhibited a crisp, fracturable texture, a rough surface and a darker golden brown color.
  • Composition (2) Exhibited a tender crisp texture, a smoother surface and a light golden brown color.
  • This Example contains illustrations of composition (B) .
  • compositions were formulated from dry powdered materials in parts by weight as follows:
  • the dry mixture was mixed with water in various weight ratios and left to stand for 15 . mins. to effect hydration, the viscosity for which was determined using a Zahn No. 5 cup and a Brookfield viscometer, model DMVII, using spindle No. 4 at 20 rpm.
  • the specific values obtained were:
  • Composition (3) Exhibited a crispy, crunchy texture, a smooth surface and a light color.
  • Composition (4) Exhibited a crisp texture and an even smoother glaze and lighter color.
  • composition (5) Exhibited a light crisp texture, smooth glaze and light color. In the comparison of compositions (1) and (2) in Example 1, with (3), (4) and (5) in Example 2, both visual and textural differences were apparent.
  • compositions exhibited a more translucent surface, a darker color, a lightly coated but rougher surface and a more tender crisp and shorter textural quality.
  • compositions exhibited a more opaque surface, a lighter color, a non-distinct and smoother surface and a more pronounced and persistent crispy, crunchy texture.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

Un mélange en proportion définies d'amidons, de dextrines, de gommes, de farine de blé et de composants additionnels est utilisé ddans une composition de glaçage pour conférer un aspect et un croustillant améliorés à des produits alimentaires. Comme composants additionnels, on peut citer les combinaisons de protéines et d'acides alimentaires et les combinaisons d'agents et d'acides pour faire lever les pâtes et éventuellement de sels de calcium pour améliorer le croustillant et la tenue de la glaçure en variant les ingrédients de la glaçure, on peut lui conférer un aspect qui va du transparent et incolore au brun-doré opaque.
PCT/US1994/002851 1993-03-17 1994-03-16 Glaçure pour produits alimentaires WO1994021143A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP94910954A EP0689390A1 (fr) 1993-03-17 1994-03-16 Gla ure pour produits alimentaires
JP6521219A JPH08507697A (ja) 1993-03-17 1994-03-16 食品グレイズ

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB939305491A GB9305491D0 (en) 1993-03-17 1993-03-17 Food product glaze
GB9305491.4 1993-03-17

Publications (1)

Publication Number Publication Date
WO1994021143A1 true WO1994021143A1 (fr) 1994-09-29

Family

ID=10732215

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1994/002851 WO1994021143A1 (fr) 1993-03-17 1994-03-16 Glaçure pour produits alimentaires

Country Status (5)

Country Link
EP (1) EP0689390A1 (fr)
JP (1) JPH08507697A (fr)
CA (1) CA2158456C (fr)
GB (1) GB9305491D0 (fr)
WO (1) WO1994021143A1 (fr)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0648433A2 (fr) * 1993-10-13 1995-04-19 Kraft Foods, Inc. Amélioration dans la texture d'une enrobage alimentaire par addition d'un système proteine/acide/sucre réducteur
EP0696173A1 (fr) * 1993-04-14 1996-02-14 Griffith Laboratories Worldwide, Inc. Matrice de liaison alimentaire pour denrees alimentaires formees
WO1997029653A1 (fr) * 1996-02-12 1997-08-21 Griffith Laboratories Worldwide, Inc. Composition seche pour pate a frire contenant de la farine de ble tendre et un systeme de levure
EP0916268A2 (fr) * 1997-11-14 1999-05-19 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre
WO2002049461A1 (fr) * 2000-12-21 2002-06-27 Cerestar Holding B.V. Composition de pate a frire comprenant de l'amidon, de la dextrine et de la farine de riz, destinee a des produits alimentaires frits
EP1255443A1 (fr) * 2000-02-07 2002-11-13 Advanced Food Technologies Composition d'enrobage dispersable dans l'eau pour aliments frits ou analogue
WO2003046082A1 (fr) * 2001-11-29 2003-06-05 Grands Moulins De Paris Materiaux plastiques biodegradables
EP1328160A1 (fr) * 2000-09-21 2003-07-23 Advanced Food Technologies Composition de revetement non reticulable dispersable dans l'eau pour substrats alimentaires
EP1654933A1 (fr) * 2004-11-03 2006-05-10 Fomesa Fruitech, S.L. Composition d'enrobage comestible pour des fruits et légumes
US7294355B2 (en) 2001-07-12 2007-11-13 Advance Food Technologies, Inc. Snack/convenience foods and the like having external and/or internal coating compositions
US20090098256A1 (en) * 2001-07-12 2009-04-16 Stevens Cheree L B Coating compositions for dough-based goods including doughnuts and other products
US7964231B2 (en) 2001-07-12 2011-06-21 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
US7998512B1 (en) 2005-01-14 2011-08-16 Advanced Food Technologies, Inc. Dough-enrobed foodstuff
US8043643B1 (en) 2000-09-21 2011-10-25 Advanced Food Technologies, Inc. Coated cereal pieces

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2916663A4 (fr) * 2012-11-09 2016-08-17 Sensient Colors Llc Agents de modification de l'opacité pour des produits comestibles

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4415599A (en) * 1982-05-13 1983-11-15 Carnation Company Gravy or sauce mix
US4910028A (en) * 1985-03-06 1990-03-20 Griffith Laboratories U.S.A., Inc. Honey coated and honey glazed roasted nuts and method for producing same
US4948608A (en) * 1987-09-03 1990-08-14 International Flavors & Fragrances Inc. Process for preparing oil-impervious, water retaining silicon oxide derivative-containing food products
US5192567A (en) * 1992-01-21 1993-03-09 Griffith Laboratories Worldwide, Inc. Glossy coated fried and baked foods and method for making

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4415599A (en) * 1982-05-13 1983-11-15 Carnation Company Gravy or sauce mix
US4910028A (en) * 1985-03-06 1990-03-20 Griffith Laboratories U.S.A., Inc. Honey coated and honey glazed roasted nuts and method for producing same
US4948608A (en) * 1987-09-03 1990-08-14 International Flavors & Fragrances Inc. Process for preparing oil-impervious, water retaining silicon oxide derivative-containing food products
US5192567A (en) * 1992-01-21 1993-03-09 Griffith Laboratories Worldwide, Inc. Glossy coated fried and baked foods and method for making

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0696173A1 (fr) * 1993-04-14 1996-02-14 Griffith Laboratories Worldwide, Inc. Matrice de liaison alimentaire pour denrees alimentaires formees
EP0696173A4 (fr) * 1993-04-14 1997-05-02 Griffith Lab Worldwide Inc Matrice de liaison alimentaire pour denrees alimentaires formees
EP0648433A3 (fr) * 1993-10-13 1996-04-17 Gen Foods Inc Amélioration dans la texture d'une enrobage alimentaire par addition d'un système proteine/acide/sucre réducteur.
EP0648433A2 (fr) * 1993-10-13 1995-04-19 Kraft Foods, Inc. Amélioration dans la texture d'une enrobage alimentaire par addition d'un système proteine/acide/sucre réducteur
AU712513B2 (en) * 1996-02-12 1999-11-11 Griffith Laboratories Worldwide, Inc. Dry composition for batter coating comprising soft wheat flour and leavening system
WO1997029653A1 (fr) * 1996-02-12 1997-08-21 Griffith Laboratories Worldwide, Inc. Composition seche pour pate a frire contenant de la farine de ble tendre et un systeme de levure
US6335041B1 (en) 1996-02-12 2002-01-01 Griffith Laboratories Worldwide Inc. Dry composition for batter coating comprising soft wheat flour and leavening system
EP0916268A3 (fr) * 1997-11-14 2001-01-24 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre
US5928693A (en) * 1997-11-14 1999-07-27 Cerestar Holding B.V. Clear coat composition for potato products and method of making
EP0916268A2 (fr) * 1997-11-14 1999-05-19 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre
EP1255443A1 (fr) * 2000-02-07 2002-11-13 Advanced Food Technologies Composition d'enrobage dispersable dans l'eau pour aliments frits ou analogue
EP1255443A4 (fr) * 2000-02-07 2005-11-09 Advanced Food Technologies Composition d'enrobage dispersable dans l'eau pour aliments frits ou analogue
US8043643B1 (en) 2000-09-21 2011-10-25 Advanced Food Technologies, Inc. Coated cereal pieces
EP1328160A1 (fr) * 2000-09-21 2003-07-23 Advanced Food Technologies Composition de revetement non reticulable dispersable dans l'eau pour substrats alimentaires
EP1328160A4 (fr) * 2000-09-21 2006-04-19 Advanced Food Technologies Composition de revetement non reticulable dispersable dans l'eau pour substrats alimentaires
WO2002049461A1 (fr) * 2000-12-21 2002-06-27 Cerestar Holding B.V. Composition de pate a frire comprenant de l'amidon, de la dextrine et de la farine de riz, destinee a des produits alimentaires frits
US20090098256A1 (en) * 2001-07-12 2009-04-16 Stevens Cheree L B Coating compositions for dough-based goods including doughnuts and other products
US7294355B2 (en) 2001-07-12 2007-11-13 Advance Food Technologies, Inc. Snack/convenience foods and the like having external and/or internal coating compositions
US7906164B2 (en) 2001-07-12 2011-03-15 Advanced Food Technologies, Inc. Snack/convenience foods and the like having external and/or internal coating compositions
US7964231B2 (en) 2001-07-12 2011-06-21 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
US8163321B1 (en) 2001-07-12 2012-04-24 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
US8486471B2 (en) 2001-07-12 2013-07-16 Advanced Food Technologies Inc. Snack/convenience foods and the like having external and/or internal coating compositions
WO2003046082A1 (fr) * 2001-11-29 2003-06-05 Grands Moulins De Paris Materiaux plastiques biodegradables
US8048459B2 (en) 2002-10-09 2011-11-01 Advanced Food Technologies, Inc. External coating composition for toaster pastries and other pastry products
EP1654933A1 (fr) * 2004-11-03 2006-05-10 Fomesa Fruitech, S.L. Composition d'enrobage comestible pour des fruits et légumes
US7998512B1 (en) 2005-01-14 2011-08-16 Advanced Food Technologies, Inc. Dough-enrobed foodstuff

Also Published As

Publication number Publication date
CA2158456A1 (fr) 1994-09-29
GB9305491D0 (en) 1993-05-05
CA2158456C (fr) 1999-03-09
EP0689390A1 (fr) 1996-01-03
JPH08507697A (ja) 1996-08-20

Similar Documents

Publication Publication Date Title
US5753286A (en) Coated food and method of coating
US7501142B2 (en) Batter coating for food pieces
US5431944A (en) Batter mix for frozen food products and method of making
CA2158456C (fr) Agent de glacage d'aliments
US6033697A (en) Coated frozen par-fried potato strips
EP0650671B1 (fr) Pâte à base de produit céréalier et comprennant des protéines du lait pour enrober des produits alimentaires
CA2771343C (fr) Particules comestibles de modification de surface et leurs procedes de fabrication
US6022569A (en) Process for preparing a starch coated potato product and product thereof
US5750168A (en) Tapioca starch containing french fry formulations and method of making
EP0026565B1 (fr) Produit de pomme de terre en tranche et congelé pour imiter des pommes de terre frites et procédé pour sa fabrication
CA2228366C (fr) Formulations de pommes de terre frites comprenant des produits d'hydrolyse de l'amidon
US6132785A (en) Process for preparing batter coated french fried potato strips
SG194942A1 (en) Microwaveable batter
US5849351A (en) Water dispersible coating composition for fat-fried foods
US5976607A (en) Water dispersible coating composition for fat-fried foods
US6800311B2 (en) Process for preparing starch coated potato products
AU776363B2 (en) Water-dispersible coating composition for fried foods and the like
EP1343392B1 (fr) Composition de pate a frire comprenant de l'amidon, de la dextrine et de la farine de riz, destinee a des produits alimentaires frits
GB2330759A (en) Reheatable coated foods
WO2023171802A1 (fr) Mélange de poudre à saupoudrer pour aliments frits

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): CA JP US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2158456

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 1994910954

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 1994910954

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 1994910954

Country of ref document: EP