Crumb coating for food products
AssigneeCrisp Sensation Holding S.A.
InventorKEITH GRAHAM PICKFORD
Life of this patent
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Abstract
A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.
Claims20
A crumb manufactured by a process of manufacture comprising the steps of:
- forming an aqueous mixture comprising:
- a flour mixture comprising one or more flours,
- sodium bicarbonate, and
- water;
- adding the aqueous mixture into an extruder;
- partially extruding the aqueous mixture through the extruder forming a homogenized aqueous mixture prior to addition of an aqueous gelling agent;
- adding the aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder;
- extruding the resultant mixture through and from the extruder at a temperature greater than 100° C. to form an extrudate;
- allowing the extrudate to expand to form a porous product;
- drying the product;
- and
- milling the dried product to form a crumb.
A crumb manufactured by a process of manufacture comprising the steps of:
- forming an aqueous mixture comprising:
- a flour mixture comprising one or more flours,
- sodium bicarbonate, and
- water;
- adding the aqueous mixture into an extruder;
- partially extruding the aqueous mixture through the extruder forming a homogenized aqueous mixture prior to addition of guar gum
- adding the guar gum to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the guar gum in the extruder;
- extruding the resultant mixture through and from the extruder at a temperature greater than 100° C. to form an extrudate;
- allowing the extrudate to expand to form a porous product;
- drying the product;
- and
- milling the dried product to form a crumb.
A crumb coated food product, comprising:
- a substrate;
- a crumb coated on the substrate, the crumb manufactured by a process of manufacture comprising the steps of:
- forming an aqueous mixture comprising:
- a flour mixture comprising one or more flours,
- sodium bicarbonate, and
- water;
- adding the aqueous mixture into an extruder;
- partially extruding the aqueous mixture through the extruder thereby forming a homogenized aqueous mixture;
- adding an aqueous gelling agent to the extruder at a point after the homogenized aqueous mixture ids formed by the extruder to form a resultant mixture of the homogenized aqueous mixture and the aqueous gelling agent in the extruder;
- extruding the resultant mixture through and from the extruder at a temperature greater than 100° C. to form an extrudate;
- allowing the extrudate to expand to form a porous product that is configured to be milled after the drying of the product;
- drying the product;
- and
- milling the dried product to form a crumb.
Dependencies are inferred from the claim text.