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US 9,433,237 B2Granted
Crumb manufacture
AssigneeCrisp Sensation Holding S.A.
InventorsKeith Graham Pickford, Kees van Doorn, Carry Reichgelt
Life of this patent
Estimating the term…
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 method of manufacture of a crumb, the method comprising:
- extruding a dough composition comprising flour, a gelling agent chosen from the group consisting of natural gums, modified gums, pectin, alginate, arabinogalactan, agar, carrageenan, furcellaran, and combinations thereof, optional further ingredients and water using an extruder to form an extruded composition, wherein the gelling agent is added as a hydrated gelling agent at a point along the extruder downstream from the inlet wherein the gelling agent becomes uniformly distributed throughout the composition;
- and
- drying the extruded composition in a rotary dryer to form a dried composition, wherein the water content of the dried composition is from 0.1% to 1.5% by weight.
A crumb, comprising:
- milled farinaceous particles of an extruded composition comprising flour;
- a hydrocolloid gelling agent uniformly distributed throughout the crumb;
- and
- optional further ingredients;
- wherein the total water content of the crumb is from 0.1% to 1.5% by weight.
2 more elements
A crumb, comprising:
- milled farinaceous particles of an extruded composition comprising flour;
- a gelling agent chosen from the group consisting of natural gums, modified gums, pectin, alginate, arabinogalactan, agar, carrageenan, furcellaran, and combinations thereof wherein the gelling agent is uniformly distributed throughout the crumb;
- and
- optional further ingredients;
- wherein the total water content of the crumb is less than 1.5% by weight.
2 more elements
Dependencies are inferred from the claim text.