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AssigneeGriffith Laboratories Worldwide, Inc.
InventorsDonald B. Bernacchi, Kenneth S. Darley, Irene Greener Donhowe, Kwang L. Rho, Joachim N. C. Baur, John J. Prisciak, Sergio L. Odorico, Michael J. Stephenson
Estimating the term…
Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties, including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration, freezing and freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heat-set protein preferably is sodium caseinate. The novel breading crumbs may be comminuted and used as a predust, as a batter component, or as a flour breader. Further improvements in organoleptic properties can be obtained using a combination of the comminuted material and the novel breading crumbs in food coating systems.
A breading crumb product for application to a food substrate comprising, before application to the substrate, a breading crumb having incorporated therein about 1 to 10 wt % of at least one heat-set protein and up to 3 wt % added fat.
A breading crumb product for application to a food substrate comprising, before application to the substrate, a breading crumb having incorporated therein and coated thereon a total of about 1 to 10 wt % of at least one heat-set protein.
A food product comprising a food substrate coated with batter and a breading crumb product, said breading crumb product having incorporated therein, before application to the substrate, about 1 to 10 wt % of at least one heat-set protein.
A food product comprising a food substrate coated with a predust, a batter and a breading crumb product, said predust and said breading crumb product having incorporated therein, before application to the substrate, about 1 to 10 wt % of at least one heat-set protein.
A food product comprising a food substrate coated first with a predust comprising a comminuted breading crumb product having incorporated therein, before application to the substrate, about 1 to 10 wt % of at least one heat-set protein, and then with a batter layer.
A method of preparing a breading crumb product for later application to a food substrate comprising:
Dependencies are inferred from the claim text.