Crumb manufacture
AssigneeCrisp Sensation Holding S.A.
InventorsKeith Graham Pickford, Kees van Doorn, Carry Reichgelt
Life of this patent
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Abstract
A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
Claims20
A dried crumb comprising a hydrocolloid dispersed uniformly in a rigid extruded farinaceous matrix structure wherein the crumb has been dried such that the dried crumb has a reduced rate of re-hydration of the hydrocolloid in contact with water and a prolonged period of time during which the crumb remains crisp compared with another crumb not so dried and/or not containing a hydrocolloid uniformly dispersed in a rigid extruded farinaceous structure and wherein the hydrocolloid has water resistance through the entire body of the crumb.
A crumb comprising milled farinaceous particles of an extrudate composition comprising flour, hydrocolloids selected from natural gums and combinations thereof, uniformly distributed throughout the crumb, which retains shape when stirred in water for 60 seconds at a temperature of 20° C.
Dependencies are inferred from the claim text.