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 manufacturing a crumb coated food product is disclosed. The method includes the steps of forming an aqueous mixture including a flour mixture having 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.
Claims18
A crumb manufactured by a process of manufacture 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 in a flour mixture feed zone of the extruder;
- mixing the aqueous mixture from the flour mixture feed zone through the extruder;
- adding an aqueous hydrocolloid to the extruder at a hydrocolloid feed zone that is downstream of the flour mixture feed zone of the extruder to form a resultant mixture of the aqueous mixture and the aqueous hydrocolloid 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 suitable for milling after the product is dried;
- drying the product;
- and
- milling the dried product to form a crumb;
- wherein the hydrocolloid is present in the crumb in an amount up to about 3% by weight of the crumb.
A crumb coated food product, comprising:
- a substrate;
- a crumb coated on the substrate, the crumb manufactured by a process of manufacture 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;
- mixing the aqueous mixture from the flour mixture feed zone through the extruder;
- adding an aqueous hydrocolloid 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 hydrocolloid 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;
- wherein the hydrocolloid is present in the crumb in and amount up to about 3% by weight of the crumb.
Dependencies are inferred from the claim text.