US 2016/0227819 A1Published application

Microwaveable coated food product, and method and apparatus for the manufacture thereof

AssigneeCrisp Sensation Holding S.A.

InventorKeith Graham Pickford

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Abstract

A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product, a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.

Claims20

Dependent claims

A microwaveable, frozen, fried coated food product comprising:

a core of cooked edible material;
a fried coating that envelopes the core of edible material and has a weight equal to from about 5 to 85 weight percent of the total weight of the food product and a water content of not more than 10 weight percent after microwave reheating, said fried coating comprising at least three coating layers, including:
an inner crumb layer dispersed on the core of cooked edible material wherein the inner crumb layer comprises dried and milled far inaceous dough extrudate containing from 0.05 to 5 weight percent of guar gum;
an intermediate layer dispersed on the inner crumb layer;
and
an outer crumb layer dispersed on the layer wherein the outer crumb layer comprises dried and milled farinaceous dough extrudate containing from 0.05 to 5 weight percent of co-extruded guar gum.

3 more elements

A method of producing a frozen, microwaveable, fried, coated food product comprising the steps of:

providing a portion of a solid or solidified substrate;
coating the portion with an aqueous precoating liquid to form a precoated portion, the aqueous precoating liquid comprising:
a thickener;
xantham gum;
and egg albumen;
wherein the aqueous precoating liquid comprises from 0.1 to 5 weight percent dry matter;
applying and adhering a coating of bonding crumb to the precoated portion to form a crumb coated portion wherein the bonding crumb contains dried and milled farinaceous dough extrudate containing 0.05 to 5 weight percent of co-extruded guar gum;
applying an intermediate layer to the crumb coated portion;
applying a coating of coating crumb over the intermediate layer to form a breaded portion wherein the coating crumb contains dried and milled farinaceous dough extrudate containing 0.05 to 5 weight percent of co-extruded guar gum;
frying the breaded portion by contacting said breaded portion with hot oil having a temperature of at least 150° C.;
and
rapidly freezing the fried coated portion after frying, while a core temperature of the fried coated portion is still high in order to enhance the structural integrity of the coated food product.

9 more elements

Dependencies are inferred from the claim text.

Facts

Application: 15/094,261Filed 8 Apr 2016
Priority: 27 Jan 2011
Published: 11 Aug 2016
Term ends: Not estimatedThe source records don’t support an estimate.

Classification12 codes

A23B 2/88
With addition of or treatment with chemicals: with direct contact between the food and the chemical, e.g. liquid N2 at cryogenic temperature
A23L 5/11
General methods of cooking foods, e.g. by roasting or frying: using oil
A23L 5/15
General methods of cooking foods, e.g. by roasting or frying: using wave energy, irradiation, electrical means or magnetic fields, e.g. oven…
A23L 13/57
Treatment of original pieces or parts: coating with a layer or stuffing

Family

Application13/015,491Continuation · filed 27 Jan 2011
Application15/094,261Continuation
US 2012/0196004 A1Published application
US 9,326,537 B2Related patent
US 2016/0227819 A1This patent

From the US filing history. Foreign family members aren’t listed.

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