# US 9,433,237 B2 · Crumb manufacture > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,433,237 B2 - Document ID: US9433237B2 - Status: Granted - Kind: B2 - Application number: 14/505,402 - Filed: 2014-10-02 - Published: 2015-03-26 - Granted: 2016-09-06 - Earliest claimed: 2011-12-20 - Assignees: Crisp Sensation Holding S.A. - Applicants: Crisp Sensation Holding S.A. - Inventors: Keith Graham Pickford; Kees van Doorn; Carry Reichgelt - Web page: https://patentgrep.com/patent/US9433237B2 ## CPC - A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) - A23K 30/20: Dehydration (of green fodder A23K30/12) - A23L 7/157: Farinaceous granules for dressing meat, fish or the like - A23L 29/231: Pectin; Derivatives thereof - A23L 29/238: from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231) - A23L 29/25: Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth - A23L 29/256: from seaweeds, e.g. alginates, agar or carrageenan - A23L 29/27: {Xanthan not combined with other microbial gums} - A23P 30/20: Extruding - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23K: FODDER - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The method of claim 1, wherein the rotary dryer comprises an inlet; an outlet; a passageway for the extruded composition, the passageway extending between the inlet and outlet; one or more drying units comprising a perforated cylindrical tube extending between the inlet and outlet and a screw extending axially of the tube, wherein one of the tube and the screw are rotatable to move extruded composition from the inlet to the outlet; and means for circulating drying air through the passageway. ### Claim 3 (depends on 1) The method of claim 1, wherein the method further comprises the step of milling the dried composition to form a crumb. ### Claim 4 (depends on 3) The method of claim 3, wherein the crumb has a water content from 0.5% to 1.0% by weight. ### Claim 5 (depends on 4) The method of claim 4, wherein the crumb has a water content from 0.5% to about 0.6% by weight. ### Claim 6 (depends on 1) The method of claim 1, wherein the crumb has a maximum dimension from about 0.1 mm to about 5 mm. ### Claim 7 (depends on 1) The method of claim 1, wherein the gelling agent is guar gum. ### Claim 8 (depends on 7) The method of claim 7, wherein the crumb contains from about 0.08% to about 3% by weight of the gelling agent. ### Claim 9 (depends on 8) The method of claim 8, wherein the crumb contains from about 0.1% to about 3% by weight of the gelling agent. ### Claim 10 (depends on 1) The method of claim 1, wherein the gelling agent is selected from the group consisting of natural gums and combinations thereof. ### Claim 11 (depends on 1) The method of claim 1, wherein the natural gum is selected from the group consisting of guar gum, locust bean gum, gum arabic, tragacanth, gum karaya, gum ghatti, xanthan gum and combinations thereof. ### Claim 12 (depends on 1) The method of claim 1, wherein the crumb contains from about 0.06% to about 4% by weight of the gelling agent. ### Claim 13 (depends on 1) The method of claim 1, wherein the extruded pellets are dried in the rotary dryer by employing a counter current stream of hot air having a temperature in the range of 120° C.-160° C. ### Claim 14 (depends on 1) The method of manufacture of a crumb of claim 1, further comprising after the drying step, the step of milling and dried composition to form a crumb with a water content of 0.1% to 1.5% by weight. ### Claim 15 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. ### Claim 16 (depends on 15) The crumb of claim 15, wherein the crumb has a water content from 0.3% to about 1.0% by weight. ### Claim 17 (depends on 16) The crumb of claim 16, wherein the crumb has a water content from 0.5% to about 0.6% by weight. ### Claim 18 (depends on 15) The crumb of claim 15, wherein the crumb has a maximum dimension from about 0.1 mm to about 5 mm. ### Claim 19 (depends on 15) The crumb of claim 15, wherein the crumb contains from about 0.06% to about 4% by weight of the hydrocolloid gelling agent, and the gelling agent is guar gum. ### Claim 20 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.