WO1995030344A1 - Microwave cookable food coating - Google Patents

Microwave cookable food coating Download PDF

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Publication number
WO1995030344A1
WO1995030344A1 PCT/GB1995/000958 GB9500958W WO9530344A1 WO 1995030344 A1 WO1995030344 A1 WO 1995030344A1 GB 9500958 W GB9500958 W GB 9500958W WO 9530344 A1 WO9530344 A1 WO 9530344A1
Authority
WO
WIPO (PCT)
Prior art keywords
coating
flour
starch
group
enzyme additive
Prior art date
Application number
PCT/GB1995/000958
Other languages
French (fr)
Inventor
Keith Pickford
Original Assignee
Novus Foods Ltd.
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 Novus Foods Ltd. filed Critical Novus Foods Ltd.
Priority to JP7528753A priority Critical patent/JPH09512714A/en
Priority to AU23145/95A priority patent/AU681961B2/en
Priority to NZ284530A priority patent/NZ284530A/en
Priority to EP95916776A priority patent/EP0758202A1/en
Publication of WO1995030344A1 publication Critical patent/WO1995030344A1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • 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

  • This invention relates to a coating for foodstuffs which is cookable or reheatable by means of a microwave oven.
  • the invention relates particularly but not exclusively to microwave cookable batters or breaded coatings.
  • Microwave ovens are commonly used for heating food products which have been pre-prepared by a foodstuff manufacturer.
  • Pre-prepared products include batter coated foodstuffs in which the basic foodstuff for example meat, fish, poultry, vegetables, fruit or iced products, has been coated in batter optionally coated with crumbs and then deep fried and then frozen for supply to a consumer.
  • Heating in a microwave oven may complete the cooking process or simply reheat a previously cooked product.
  • Microwave cookable coatings have particular requirements. Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
  • WO88/06007 disclosed a batter composition and method of preparation wherein the foodstuff is predusted with high amylose starch and methyl cellulose.
  • the batter includes high enzyme soya flour.
  • WO93/03634 disclosed an improved predust composition including a mixture of particulate starch and particulate cellulose gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscosity barrier to absorption of oil and migration of moisture. The barrier also provides a stable environment for any seasoning and can enhance bonding with the batter.
  • high enzyme soya flours afford generally acceptable products, variations in their enzyme content have given rise to inconsistent and occasionally undesirable flavours.
  • a microwave cookable or reheatable foodstuff coating comprises an aqueous mixture including the following ingredients by dry weight: (i) starch, preferably high amylose starch 30 - 60% (ii) cellulose gum 1 - 5%
  • the enzyme additive comprises one or more alpha- amylases optionally together with one or more further enzymes, buffers and stabilisers.
  • soya flour is not essential.
  • a mixture of soya flour and other flour for example wheat, rye, oats, buckwheat, maize, rice or potato flour may be employed.
  • the soya flour may be replaced entirely with one or more other types of flour.
  • the flour may be selected to provide a range of flavours which were not previously available.
  • Gluten free flours are preferred.
  • the enzyme additives may be selected in accordance with flour employed.
  • the starch may comprise high amylose starch. Alteratively or in addition pea or maize starch may be employed.
  • the invention finds use in manufacture of coated foodstuffs. However alterative applications include pancakes including filled pancakes. Preferred formulations for manufacture of pancakes do not include soya flour.
  • Preferred coating comprises the following ingredients by dry weight :
  • Preferred alpha amylases include maltogenic amylases including those expressed by Bactillus subtilis strains.
  • a preferred enzyme additive is available under the Trade Mark Novamyl MG manufactured by Novo Nordisk. Preferred enzyme additives act on the starch fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and dextrins which improve the water retention capacity of the batter. However Novamyl amylases reduce any tendency to retrogradation or undesirable further hydrolysis during cooking or reheating.
  • Additional enzymes may include proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk.
  • proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk.
  • Beta glucanases or other proteases serve to degrade polypeptides such as gluten during incubation of the batter.
  • buffers may be employed although use of phosphates is especially preferred.
  • Preferred additives also incorporate gluconolactone.
  • the stabiliser may be ammonium bicarbonate although alternative stabilisers may be employed. Ammonium bicarbonate is preferred because it also serves to reduce undesirable odours.
  • Emulsifiers which may be used may comprise one or more of the following: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk.
  • lecithin is especially preferred to optimise fluid properties and emulsion stability of the batter.
  • Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin.
  • Preferred lecithins include soya lecithin filtered and a low iron soya lecithin, activated soya lecithin, lyso-lecithin and phosphatidylchoine.
  • the reducing sugar is preferably D-xylose.
  • Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, sorbitol and L-rhamnose.
  • Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by being allowed to stand for about one hour. Heat generated during mixing promotes enzyme activity.
  • a preferred method includes mixing at a rate to cause heating to 30 to 60"C.
  • the batter was prepared by placing the starch into a mixer, dispersing the gum, emulsifiers, enzyme additive and xylose into the mixture, followed by addition of the egg and flour and further mixing to ensure complete dispersion.
  • the batter was packaged in moisture proof containers for storage before use.
  • the powdered batter mixture (1 part) was added to water (3 parts) or less water according to the desired viscosity of the batter.
  • the pH of the batter mix was 4.5 to 5.0.
  • Pieces of reformed chicken were coated with a predust designed in accordance with the moisture content of the substrate.
  • the predusted chicken pieces were fed mechanically with a conventional batter application (for example a Stein or Koppens apparatus) .
  • the battered particles were then fed into a crumb applicator preferably a Japanese-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of approximately 45 to 60 seconds depending on the desired colour of the coating.
  • the product was then fed into a cryogenic or other freezer and frozen to give a core temperature of at most -20 * C preferably - 50 * C.
  • the frozen product was picked into containers manufactured from impermeable plastics material, stable for at least 6 months at -20 * C or lower or any other container with similar properties.
  • Preferred packaging procedures include gas flushing after evacuation of the packs to a vacuum of at least 99%.
  • Preferred gases are N 2 and/or gas mixtures not including C0 2 .
  • the products can be reheated in a domestic or commercial microwave oven in their containers, if the latter are designed for use in a microwave oven. Alternatively the products may be reheated on a plate.
  • the enzyme additive for Example 2 comprised the additive of Example 1 with additional Neutrase and beta-glucanase. A similar coating and cooking process was employed.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A microwave cookable coating comprises an aqueous mixture of starch, cellulose gum, flour, enzyme additive and additional ingredients wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more further enzymes, buffers and stabilisers.

Description

MICROWAVE COOKABLE FOOD COATING
This invention relates to a coating for foodstuffs which is cookable or reheatable by means of a microwave oven. The invention relates particularly but not exclusively to microwave cookable batters or breaded coatings.
Microwave ovens are commonly used for heating food products which have been pre-prepared by a foodstuff manufacturer. Pre-prepared products include batter coated foodstuffs in which the basic foodstuff for example meat, fish, poultry, vegetables, fruit or iced products, has been coated in batter optionally coated with crumbs and then deep fried and then frozen for supply to a consumer.
Heating in a microwave oven may complete the cooking process or simply reheat a previously cooked product. Microwave cookable coatings have particular requirements. Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.
WO88/06007 disclosed a batter composition and method of preparation wherein the foodstuff is predusted with high amylose starch and methyl cellulose. The batter includes high enzyme soya flour. WO93/03634 disclosed an improved predust composition including a mixture of particulate starch and particulate cellulose gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscosity barrier to absorption of oil and migration of moisture. The barrier also provides a stable environment for any seasoning and can enhance bonding with the batter. Although high enzyme soya flours afford generally acceptable products, variations in their enzyme content have given rise to inconsistent and occasionally undesirable flavours.
According to a first aspect of the present invention a microwave cookable or reheatable foodstuff coating comprises an aqueous mixture including the following ingredients by dry weight: (i) starch, preferably high amylose starch 30 - 60% (ii) cellulose gum 1 - 5%
(iii) flour 25 - 60%
(iv) an enzyme additive, and (v) ancillary ingredients,
-including one or more emulsifiers and one or more reducing sugars balance to 100% wherein the enzyme additive comprises one or more alpha- amylases optionally together with one or more further enzymes, buffers and stabilisers.
Use of the enzyme additive in accordance with the present invention has the advantage that use of soya flour is not essential. A mixture of soya flour and other flour, for example wheat, rye, oats, buckwheat, maize, rice or potato flour may be employed. Alternatively the soya flour may be replaced entirely with one or more other types of flour. The flour may be selected to provide a range of flavours which were not previously available. Gluten free flours are preferred. The enzyme additives may be selected in accordance with flour employed.
The starch may comprise high amylose starch. Alteratively or in addition pea or maize starch may be employed.
The invention finds use in manufacture of coated foodstuffs. However alterative applications include pancakes including filled pancakes. Preferred formulations for manufacture of pancakes do not include soya flour.
Preferred coating comprises the following ingredients by dry weight :
(i) high amylose starch 35 - 50%
(ii) cellulose gum 1 - 5%
(iii) glyceryl monostearate or other emulsifier .5 - 3% (iv) dried egg 7 - 15%
(v) D-xylose or other reducing sugar 1 - 5%
(vi) flour 30 - 50%
(vii) an enzyme additive, and (viii) ancillary ingredients balance to 100% Preferred alpha amylases include maltogenic amylases including those expressed by Bactillus subtilis strains. A preferred enzyme additive is available under the Trade Mark Novamyl MG manufactured by Novo Nordisk. Preferred enzyme additives act on the starch fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and dextrins which improve the water retention capacity of the batter. However Novamyl amylases reduce any tendency to retrogradation or undesirable further hydrolysis during cooking or reheating.
Additional enzymes may include proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk. Beta glucanases or other proteases serve to degrade polypeptides such as gluten during incubation of the batter.
Conventional buffers may be employed although use of phosphates is especially preferred. Preferred additives also incorporate gluconolactone. The stabiliser may be ammonium bicarbonate although alternative stabilisers may be employed. Ammonium bicarbonate is preferred because it also serves to reduce undesirable odours.
Emulsifiers which may be used may comprise one or more of the following: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk. Use of lecithin is especially preferred to optimise fluid properties and emulsion stability of the batter. Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin. Preferred lecithins include soya lecithin filtered and a low iron soya lecithin, activated soya lecithin, lyso-lecithin and phosphatidylchoine.
The reducing sugar is preferably D-xylose. Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, sorbitol and L-rhamnose.
Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by being allowed to stand for about one hour. Heat generated during mixing promotes enzyme activity. A preferred method includes mixing at a rate to cause heating to 30 to 60"C.
The invention is further described by means of example but not in any limitative sense.
Example 1 The following formula was employed.
INGREDIENTS % by weight
High amylose starch 48
Cellulose gum 2
Glyceryl monostearate 1
Dried whole egg 13
D-xylose 2
Enzyme additive 3
Soya Flour 31
100
The Enzyme Additive Comprised
Glucono-D-lactone 18
Sodium Acid pyrophosphate 10
(pH - 4.2)
Mono sodium phosphate 50
(pH - 4.5)
Ammonium bicarbonate 19 x-Amylase (Novamyl) 3
100
The batter was prepared by placing the starch into a mixer, dispersing the gum, emulsifiers, enzyme additive and xylose into the mixture, followed by addition of the egg and flour and further mixing to ensure complete dispersion. The batter was packaged in moisture proof containers for storage before use.
The powdered batter mixture (1 part) was added to water (3 parts) or less water according to the desired viscosity of the batter.
The pH of the batter mix was 4.5 to 5.0.
Pieces of reformed chicken were coated with a predust designed in accordance with the moisture content of the substrate. The predusted chicken pieces were fed mechanically with a conventional batter application (for example a Stein or Koppens apparatus) . The battered particles were then fed into a crumb applicator preferably a Japanese-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of approximately 45 to 60 seconds depending on the desired colour of the coating. The product was then fed into a cryogenic or other freezer and frozen to give a core temperature of at most -20*C preferably - 50 *C. The frozen product was picked into containers manufactured from impermeable plastics material, stable for at least 6 months at -20 *C or lower or any other container with similar properties. Preferred packaging procedures include gas flushing after evacuation of the packs to a vacuum of at least 99%. Preferred gases are N2 and/or gas mixtures not including C02.
The products can be reheated in a domestic or commercial microwave oven in their containers, if the latter are designed for use in a microwave oven. Alternatively the products may be reheated on a plate.
Example 2
INGREDIENTS % by weight High amylose starch 35
Cellulose gum 3
Dried whole egg 10
D-xylose/any reducing sugar 2
Lecithin 5 Buckwheat flour/any flour 20 Wheat flour 20 Enzyme additive 5
100
The enzyme additive for Example 2 comprised the additive of Example 1 with additional Neutrase and beta-glucanase. A similar coating and cooking process was employed.

Claims

1. A microwave cookable or reheatable foodstuff coating comprising an aqueous mixture including the following ingredients by dry weight : starch 30 - 60% cellulose gum 1 - 5% flour 25 - 60% an enzyme additive, and ancillary ingredients including one or more emulsifiers and one or more reducing sugars
(balance to 100%) wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more further enzymes, buffers and stabilisers.
2. A coating as claimed in claim 1 wherein the starch is high amylose starch.
3. A coating as claimed in any preceding claim wherein the flour is selected from the group comprising soya, wheat, rye, oats, buckwheat, maize, rice and potato flour.
4. A coating as claimed in any preceding claim wherein the flour is gluten free flour.
5. A coating as claimed in any preceding claim comprising the following ingredients by dry weight : high amylose starch 35 - 50% cellulose gum 1 - 5% emulsifier 0.5 - 3% dried egg 7 - 15% reducing sugar 1 - 5% flour 30 - 50% an enzyme additive and ancillary ingredients balance to 100%
6. A coating as claimed in any preceding claim wherein the emulsifier is selected from the group comprising: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk.
7. A coating as claimed in claim 5 wherein the emulsifier is selected from the group comprising egg, glyceryl monostearate and lecithin.
8. A coating as claimed in any preceding claim wherein the reducing sugar is selected from the group comprising: D- xylose, xylitol, sorbitol and L-rhamnose.
9. A coating as claimed in claim 8 wherein the reducing sugar is D-xylose.
10. A coating as claimed in any preceding claim wherein the alpha amylase includes maltogenic amylase.
11. A coating as claimed in any preceding claim including a phosphate buffer.
12. A coating as claimed in any preceding claim wherein the stabiliser is ammonium bicarbonate.
13. A method for forming a microwave cookable or reheatable foodstuff coating comprising the steps of: mixing a composition as claimed in any preceding claim under high shear to cause mixing to a temperature of 30 to 60*C; allowing the mixture to stand; and coating a foodstuff with the resultant mixture.
PCT/GB1995/000958 1994-05-05 1995-04-26 Microwave cookable food coating WO1995030344A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP7528753A JPH09512714A (en) 1994-05-05 1995-04-26 Food coating agent that can be cooked by microwave
AU23145/95A AU681961B2 (en) 1994-05-05 1995-04-26 Microwave cookable food coating
NZ284530A NZ284530A (en) 1994-05-05 1995-04-26 Microwaveable food coating comprising starch, cellulose gum, flour, enzyme additive, emulsifier and reducing sugar
EP95916776A EP0758202A1 (en) 1994-05-05 1995-04-26 Microwave cookable food coating

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9408882.0 1994-05-05
GB9408882A GB9408882D0 (en) 1994-05-05 1994-05-05 Microwave cookable food coating

Publications (1)

Publication Number Publication Date
WO1995030344A1 true WO1995030344A1 (en) 1995-11-16

Family

ID=10754574

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1995/000958 WO1995030344A1 (en) 1994-05-05 1995-04-26 Microwave cookable food coating

Country Status (7)

Country Link
EP (1) EP0758202A1 (en)
JP (1) JPH09512714A (en)
AU (1) AU681961B2 (en)
CA (1) CA2189670A1 (en)
GB (1) GB9408882D0 (en)
NZ (1) NZ284530A (en)
WO (1) WO1995030344A1 (en)

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996032026A1 (en) * 1995-04-13 1996-10-17 Novus Foods Ltd. Microwave batter comprising amylase
WO1997003572A1 (en) * 1995-07-15 1997-02-06 Novus Foods Limited Stabilisation of microwave heated foods
EP2359697A2 (en) 2010-01-15 2011-08-24 Crisp Sensation Holding SA Stabilisation of microwave heated food substrates
EP2481294A1 (en) 2011-01-27 2012-08-01 Crisp Sensation Holding SA Microwaveable Coated Food Product, and Method and Apparatus for the Manufacture Thereof
EP2481295A1 (en) 2011-01-27 2012-08-01 Crisp Sensation Holding SA Production of microwaveable coated food products
EP2692242A1 (en) * 2012-07-30 2014-02-05 Crisp Sensation Holding SA Microwaveable batter
US20140093615A1 (en) * 2010-01-15 2014-04-03 Crisp Sensation Holding S.A. Microwaveable batter
US20140363540A1 (en) * 2011-05-13 2014-12-11 Crisp Sensation Holding S.A. Microwaveable batter
EP2901869A1 (en) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Microwaveable batter
US9295272B2 (en) 2008-07-01 2016-03-29 Crisp Sensation Holding S.A. Crumb coating for 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
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
US9433237B2 (en) 2011-12-20 2016-09-06 Crisp Sensation Holding S.A. Crumb manufacture
EP3141129A1 (en) 2015-09-09 2017-03-15 Crisp Sensation Holding S.A. Microwaveable coated food product and method of manufacture
EP3141132A1 (en) 2015-09-09 2017-03-15 Crisp Sensation Holding S.A. Microwaveable coated food product and method of manufacture
EP3287012A1 (en) 2016-08-22 2018-02-28 Crisp Sensation Holding SA Manufacture of breaded food products
US10375983B2 (en) 2010-01-15 2019-08-13 Crisp Sensation Holding B.V. Coated stabilized microwave heated foods
EP3522731A4 (en) * 2016-10-07 2020-06-03 Sugar Creek Packing Co. System and method for cooking a food product

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EP2522230B1 (en) * 2011-05-13 2015-12-02 Crisp Sensation Holding SA Microwaveable batter
JP6080151B2 (en) * 2012-06-21 2017-02-15 株式会社Adeka Dough
KR101365971B1 (en) * 2013-01-11 2014-02-24 주식회사 파리크라상 Brightener of bakery products and manufacturing methods thereof

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Publication number Priority date Publication date Assignee Title
WO1988006007A1 (en) * 1987-02-20 1988-08-25 Cibus Sa Microwave cookable batter
JPH01168242A (en) * 1987-12-24 1989-07-03 Ezaki Glyco Kk Preparation of highly puffed food
WO1992001384A1 (en) * 1990-07-20 1992-02-06 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff

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GB9118241D0 (en) 1991-08-23 1991-10-09 Novus Investments Ltd Food products
GB9507715D0 (en) 1995-04-13 1995-05-31 Novus Foods Ltd Microwave batter

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Publication number Priority date Publication date Assignee Title
WO1988006007A1 (en) * 1987-02-20 1988-08-25 Cibus Sa Microwave cookable batter
JPH01168242A (en) * 1987-12-24 1989-07-03 Ezaki Glyco Kk Preparation of highly puffed food
WO1992001384A1 (en) * 1990-07-20 1992-02-06 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff

Non-Patent Citations (2)

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Title
PATENT ABSTRACTS OF JAPAN vol. 013, no. 431 (C - 640) 26 September 1989 (1989-09-26) *
See also references of EP0758202A1 *

Cited By (29)

* Cited by examiner, † Cited by third party
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WO1996032026A1 (en) * 1995-04-13 1996-10-17 Novus Foods Ltd. Microwave batter comprising amylase
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GB9408882D0 (en) 1994-06-22
CA2189670A1 (en) 1995-11-16
AU681961B2 (en) 1997-09-11
EP0758202A1 (en) 1997-02-19
NZ284530A (en) 1998-03-25
JPH09512714A (en) 1997-12-22

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