Crumb coating composition
AssigneeThomas J. Lipton Co., Division of Conopco, Inc.
InventorsDouglas James Barnes, Brian Charles Fletcher, Mervyn Roy Goddard, Jamie Carl Martin, Malcolm John McBride, William John Stewart
Life of this patent
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Abstract
A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second protein or a polysaccharide capable of being heat set during crumb manufacture, the final agglomerated crumb coating having an average particle size of about 4 to 15 times the size of the first protein; which is used for coating food products and has beneficial crispness qualities, particularly where the food product is prepared for consumption via microwave heating.
Claims12
A process for preparing a food crumbs coating comprising the steps of:
- a) taking a first protein in powdered form, said first protein being insoluble in water and having a particle size such that at least 80% by weight of the first protein has a particle size of greater that 0.5 mm;
- b) taking a second protein or polysaccharide capable of being heat set during crumb formation;
- c) solubilising the second protein or polysaccharide in a solvent selected from the group consisting of water, salt solutions and alcohol water mixes;
- d) agglomerating the first protein by contacting said first protein with said solubilised second protein or polysaccharide to form crumbs comprising the first protein in powdered form.
Dependencies are inferred from the claim text.