Crumb coating for food products
AssigneeCrisp Sensation Holding S.A.
InventorKeith Graham Pickford
Life of this patent
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Abstract
A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colorants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture 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.
Claims25
A process of manufacture of a crumb 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;
- 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;
- 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 process of manufacture of a crumb comprising the steps of:
- forming an aqueous mixture comprising:
- a flour mixture comprising one or more flours, the flour mixture having a Hagberg falling number (HFN) below 350,
- sodium bicarbonate,
- and
- water;
- adding the aqueous 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;
- 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.
Dependencies are inferred from the claim text.