WO2003101228A1 - Proceso para la preparación de un alimento rebozado y congelado - Google Patents
Proceso para la preparación de un alimento rebozado y congelado Download PDFInfo
- Publication number
- WO2003101228A1 WO2003101228A1 PCT/ES2003/000226 ES0300226W WO03101228A1 WO 2003101228 A1 WO2003101228 A1 WO 2003101228A1 ES 0300226 W ES0300226 W ES 0300226W WO 03101228 A1 WO03101228 A1 WO 03101228A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- batter
- preparation
- frozen
- breaded
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 50
- 235000013305 food Nutrition 0.000 title claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920002678 cellulose Polymers 0.000 claims abstract description 14
- 239000001913 cellulose Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims description 34
- 238000002360 preparation method Methods 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013611 frozen food Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 235000021317 phosphate Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims 1
- 239000000975 dye Substances 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 239000008399 tap water Substances 0.000 claims 1
- 235000020679 tap water Nutrition 0.000 claims 1
- 230000008030 elimination Effects 0.000 abstract description 2
- 238000003379 elimination reaction Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 13
- 235000010980 cellulose Nutrition 0.000 description 9
- 238000009472 formulation Methods 0.000 description 8
- 241000238366 Cephalopoda Species 0.000 description 6
- 239000012467 final product Substances 0.000 description 6
- 239000000758 substrate Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000000416 hydrocolloid Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000021453 onion ring Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
- 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
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a new process for the preparation of a battered and frozen food, a process whose main objective is to eliminate the classic stage of prefriture in food oil, carried out in the equivalent and conventional manufacturing process.
- the process of the invention is applicable to all types of food that can be breaded, among which are pieces of fish and other animals from the sea, meat and vegetable products, etc.
- Food frying is a technique widely used as a cooking method in Spain. Of the foods prepared by this technique, the most consumed are the battered products.
- the best batter quality is obtained when the fried products are soft and moist inside and are covered with a crusty layer or crust on the outside.
- the energy needed for cooking is provided by the hot oil and part of it is absorbed by the food, which Increase the amount of calories contributed to consumers.
- the object of the invention is to eliminate the classic oil pre-fried stage, with the problem that of it is derived, replacing it with the immersion of the battered food in a hot water bath.
- the coagulation of the batter is achieved thanks to the incorporation of celluloses in its formulation.
- the celluloses used gel "per se" when immersed in a hot water bath.
- an alternative method is offered for the preparation of battered foods that, in addition, to reduce the fat content of the final product, the prefriture stage, which is the most problematic in the process, will be avoided.
- the process of the invention consists in defrosting the substrate, flours, batter the substrate in a batter paste, drained, coagulation of the batter in a water bath, heating and subsequent freezing.
- the process is applicable to the batter of portions of fish, chicken, squid or mushroom rings, zucchini or onion rings, etc.
- the substrate may or may not be kept frozen at a temperature of -18 ° C or lower, before processing.
- the flour phase improves the adhesion of the batter to the substrate.
- the composition of the flour mixture is mainly wheat flour.
- composition of the powder batter mixture includes flours, starches, hydrocolloids, salt, impellers and water.
- the flours used can be wheat flour, corn flour or mixtures of both.
- the batter could have between 40 and 95% wheat flour.
- Wheat flours can be of one type or mixtures of different types.
- the batter could have between 2 and 40% cornmeal.
- Starches could be wheat, corn or rice starches.
- the proportion of starch present in the batter formulation could vary between 0.1 and 30%.
- the hydrocolloids present in the powder batter mixture are responsible for coagulating it in a water bath, thus avoiding the pre-fried oil stage necessary to coagulate the batter in a conventional process of making batter products.
- the composition of the powder batter mixture used in the invention incorporates cellulose derivatives that gel in hot water. Preferably those cellulose derivatives are used which at a concentration of 2% in water and at a temperature between 15-25 ° C give an apparent viscosity ranging between 100 and 4000 cP and which at temperatures between 55-90 ° C form a firm gel. .
- cellulose derivatives that at a concentration of 2% in water and at a temperature between 15-25 ° C give an apparent viscosity between 1100 and 2100 cP and that at temperatures between 55-90 ° C form a firm gel.
- the powder batter mixture formulation may contain between 1 and 5% cellulose derivatives.
- the salt is incorporated into the formulation to provide flavor and may be present in concentrations that vary between 1 and 10%.
- Bicarbonates and phosphates are preferred as driving agents.
- the mixtures of bicarbonates and pyrophosphates, which together constitute between 2.5 and 6% by weight, are those that provide the desired fluffiness to the final product.
- the water will be between 6 and 15 ° C.
- the reconstituted batter paste will be maintained between 6-15 ° C during the entire batter process.
- the viscosity of the reconstituted batter paste affects the texture, adhesion of the batter to the substrate, color, aroma, oil absorption in the final fritter and crisp quality of the final product.
- the amount of solids of the reconstituted batter paste is preferably
- the suitable apparent viscosity of the reconstituted batter paste can vary between 20,000 and 60,000 cP measured in a temperature range between 15-20 ° C.
- the batter food is floured and battered in the reconstituted batter paste, allowing it to drain for a period of time that can vary between 5-10 s.
- the battered and drained food is immersed in a water bath at a temperature that can range between 60-90 ° C for a time of 10 to 45 s.
- the cellulose derivative added in the formulation acts by submerging the battered food in the hot water bath causing the coagulation of the batter.
- the gel formed according to this procedure is heat-reversible - it melts on cooling - so the coagulated battered food is subjected to heating.
- Heating can be done in a conventional oven, in a microwave or with infrared.
- the coagulated batter will be left for 1.5 to 5 min. in a temperature range between 200-280 ° C if heating occurs in a conventional oven.
- the coagulated batter will be left for 10 to 30s. at a power that can vary between 400 and 800 W if the heating is done in a microwave oven.
- the coagulated batter will be left for 3 to 8 min. in a temperature range between 200-250 ° C if the heating is done with infrared.
- the product obtained is cooled, packaged and frozen for storage at temperatures of -18 ° C or lower.
- the final product obtained following the process of this invention has the same texture, flavor and color properties as a product made following the traditional process of prefritara in oil, with the advantage of not having fats incorporated in its composition from the prefritara stage .
- Another additional advantage of the process of this invention, and perhaps one of the most important at the industrial level, is the elimination of industrial fryers with the corresponding energy savings, as well as the reduction of the cost related to the cost of oil, control and maintenance of its quality and waste disposal, in addition to avoiding the danger of working at such high temperatures and in the presence of gases from oil overheating.
- Frozen battered squid rings were prepared according to the method of the invention using the following steps:
- the squid rings were floured.
- Coagulation of the coated product was then carried out in a water bath followed by a heating step.
- the squid rings are thawed. - They are scalded by immersion in boiling water.
- the batter is reconstituted by beating the dry ingredients of table 1 with water at 10 ° C in the proportion 1 / 1.2
- the rings are immersed in a hot water bath between 70-80 ° C for 20-30s.
- the battered and frozen squid ring is subjected to heating in a microwave oven for 20s at 700 W.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biotechnology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004508597A JP2005528101A (ja) | 2002-06-04 | 2003-05-20 | 冷凍衣生地コーティング食品の製造方法 |
BR0304973-6A BR0304973A (pt) | 2002-06-04 | 2003-05-20 | Processo para a preparação de um alimento empanado e congelado |
CA2456221A CA2456221C (en) | 2002-06-04 | 2003-05-20 | Method of preparing a frozen, battered food product |
US10/485,568 US7531200B2 (en) | 2002-06-04 | 2003-05-20 | Method of preparing a frozen, battered food product |
EP03727508A EP1510141A1 (en) | 2002-06-04 | 2003-05-20 | Method of preparing a frozen, battered food product |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200201276A ES2197009B1 (es) | 2002-06-04 | 2002-06-04 | Proceso para la preparacion de un alimento rebozado y congelado. |
ESP200201276 | 2002-06-04 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2003101228A1 true WO2003101228A1 (es) | 2003-12-11 |
Family
ID=29595116
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2003/000226 WO2003101228A1 (es) | 2002-06-04 | 2003-05-20 | Proceso para la preparación de un alimento rebozado y congelado |
Country Status (9)
Country | Link |
---|---|
US (1) | US7531200B2 (es) |
EP (1) | EP1510141A1 (es) |
JP (1) | JP2005528101A (es) |
AR (1) | AR039960A1 (es) |
BR (1) | BR0304973A (es) |
CA (1) | CA2456221C (es) |
ES (1) | ES2197009B1 (es) |
MA (1) | MA26208A1 (es) |
WO (1) | WO2003101228A1 (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017187039A1 (fr) | 2016-04-28 | 2017-11-02 | Roquette Freres | Procédé de fabrication de beignets non frits |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2926668B1 (en) | 2003-04-11 | 2020-07-29 | Cargill, Incorporated | Pellet systems for preparing beverages |
EP1729587B1 (en) * | 2004-02-20 | 2011-01-19 | Coöperatie Avebe U.A. | Microwaveable and oven-bakable coated food products |
FR2898245B1 (fr) * | 2006-03-07 | 2008-05-09 | Bonduelle Sa Ets | Procede d'elaboration et de conservation d'un produit alimentaire a base de legume(s), tel un beignet, et produit obtenu. |
ES2310141B1 (es) * | 2007-06-15 | 2010-01-07 | Harinas Y Semolas Del Noroeste, S.A. | Procedimiento de elaboracion de alimentos recubiertos. |
SI2374361T1 (sl) | 2010-01-15 | 2012-09-28 | Crisp Sensation Holding Sa | Oplaĺ äśena stabilizirana mikrovalovno ogreta hrana |
CN103153087B (zh) | 2010-10-01 | 2014-07-30 | 卓缤科技有限公司 | 包覆食品的制备方法 |
WO2015087992A1 (ja) | 2013-12-13 | 2015-06-18 | 日清フーズ株式会社 | たこ焼き用ミックス |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1988006007A1 (en) * | 1987-02-20 | 1988-08-25 | Cibus Sa | Microwave cookable batter |
US4900573A (en) * | 1988-06-17 | 1990-02-13 | The Dow Chemical Company | Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose |
WO1993003634A1 (en) * | 1991-08-23 | 1993-03-04 | Novus Investments Limited | Microwavable coatings based on starch and cellulose |
WO2001008513A1 (en) * | 1999-07-29 | 2001-02-08 | Goodman Fielder Milling & Baking New Zealand Limited | Microwaveable food coating |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58198258A (ja) * | 1982-05-12 | 1983-11-18 | Chem Reizou Kk | 食物材料等の衣製造法 |
US5019406A (en) * | 1989-07-13 | 1991-05-28 | James River Corporation Of Virginia | Fiber additives for frying batters |
US5194271A (en) * | 1990-07-20 | 1993-03-16 | The Pillsbury Company | Microwaveable batter-coated, dough-enrobed foodstuff |
US5494688A (en) * | 1991-05-07 | 1996-02-27 | Rich Seapak Corporation | Method of preparing a food product encased in an artificial skin and product thereof |
JPH08294364A (ja) * | 1995-04-27 | 1996-11-12 | Nippon Flour Mills Co Ltd | 冷凍フリッター類の製造方法 |
GB9804347D0 (en) * | 1998-03-03 | 1998-04-22 | Novus Ingredients Limited | Bread crumb coating for food products |
DE19921681A1 (de) * | 1999-05-12 | 2000-11-16 | Aventis Cropscience Gmbh | Panierte Lebensmittel |
-
2002
- 2002-06-04 ES ES200201276A patent/ES2197009B1/es not_active Expired - Fee Related
-
2003
- 2003-05-20 WO PCT/ES2003/000226 patent/WO2003101228A1/es active Application Filing
- 2003-05-20 CA CA2456221A patent/CA2456221C/en not_active Expired - Fee Related
- 2003-05-20 JP JP2004508597A patent/JP2005528101A/ja active Pending
- 2003-05-20 US US10/485,568 patent/US7531200B2/en not_active Expired - Fee Related
- 2003-05-20 EP EP03727508A patent/EP1510141A1/en not_active Withdrawn
- 2003-05-20 BR BR0304973-6A patent/BR0304973A/pt not_active IP Right Cessation
- 2003-06-04 AR ARP030101984A patent/AR039960A1/es active IP Right Grant
-
2004
- 2004-02-04 MA MA27511A patent/MA26208A1/fr unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1988006007A1 (en) * | 1987-02-20 | 1988-08-25 | Cibus Sa | Microwave cookable batter |
US4900573A (en) * | 1988-06-17 | 1990-02-13 | The Dow Chemical Company | Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose |
WO1993003634A1 (en) * | 1991-08-23 | 1993-03-04 | Novus Investments Limited | Microwavable coatings based on starch and cellulose |
WO2001008513A1 (en) * | 1999-07-29 | 2001-02-08 | Goodman Fielder Milling & Baking New Zealand Limited | Microwaveable food coating |
Non-Patent Citations (1)
Title |
---|
"Food gums stick it out in dry mix glases", PREPARED FOODS, vol. 162, no. 1, 1993, pages 53, XP008041965 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017187039A1 (fr) | 2016-04-28 | 2017-11-02 | Roquette Freres | Procédé de fabrication de beignets non frits |
Also Published As
Publication number | Publication date |
---|---|
JP2005528101A (ja) | 2005-09-22 |
CA2456221A1 (en) | 2003-12-11 |
US7531200B2 (en) | 2009-05-12 |
EP1510141A1 (en) | 2005-03-02 |
US20040241289A1 (en) | 2004-12-02 |
BR0304973A (pt) | 2004-09-28 |
CA2456221C (en) | 2010-10-19 |
MA26208A1 (fr) | 2004-07-01 |
AR039960A1 (es) | 2005-03-09 |
ES2197009A1 (es) | 2003-12-16 |
ES2197009B1 (es) | 2005-03-01 |
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