Production of microwaveable coated food products
AssigneeCrisp Sensation Holding S.A.
InventorKeith Graham Pickford
Life of this patent
Estimating the term…
Abstract
A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
Claims20
A method of producing a microwaveable, frozen, coated food product which substantially prevents steam generated from a core of edible material during microwave reheating from making the microwaveable, frozen, coated food product soggy and producing a food product having a crisp food coating after microwaving despite steam leaving the core of edible material during microwaving;
- said method comprising the steps of:
- providing an edible portion of a solid or solidified substrate as a core of edible material where the core of edible material has a water content of at least 15 weight percent and not more than 90 weight;
- coating the core of edible material with an aqueous precoating liquid which is a hydrated gel or viscous solution that comprises water and dry matter dissolved in the water to form a precoated portion;
- applying a coating of a bonding crumb to the precoated portion to form a crumb coated portion where the bonding crumb is bound to the substrate by the aqueous precoating liquid;
- applying a coating on top of the bonding crumb;
- applying a coating of a coating crumb to the coated portion to form a breaded portion;
- frying the breaded portion in a fryer by contacting said breaded portion with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.;
- and
- directly transferring the fried coated portion from the fryer into a cryogenic freezer, and cryogenically freezing the fried coated portion;
- and
- wherein the core temperature of the fried coated portion is not less than 60° C. when said fried coated portion is introduced into the cryogenic freezer;
- the core temperature is reduced to less than −15° C. in the cryogenic freezer;
- and the method yields a frozen, microwavable, core of edible material and a breaded portion.
A method of producing a microwaveable, frozen, coated food product said method comprising the steps of:
- providing an edible portion of a solid or solidified substrate as a core of edible material;
- coating the core of edible material with aqueous precoating liquid which is a hydrated gel or viscous solution that comprises water and dry matter dissolved in the water to form a precoated portion;
- applying a coating of a bonding crumb to the precoated portion to form a crumb coated portion where the bonding crumb is bound to the substrate by the aqueous precoating liquid;
- applying a coating on top of the bonding crumb;
- applying a coating of a coating crumb to the crumb coated portion to form a breaded portion;
- frying the breaded portion in a fryer by contacting said breaded portion with hot oil having a temperature of at least 150° C., thereby producing a fried coating portion having a core temperature in excess of 70° C.;
- directly transferring the fried coated portion from the fryer into a cryogenic freezer, and cryogenically freezing the fried coated portion;
- wherein the core temperature of the fried coated portion is not less than 60° C. when said fried coated portion is introduced into the cryogenic freezer and wherein said core temperature is reduced to less than −15° C. in the cryogenic freezer;
- wherein the method yields a frozen, microwavable, core of edible material and a breaded portion;
- and
- a guar gum containing milled dough extrudate is used in both the bonding crumb and the coating crumb.
A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of:
- providing a portion of a solid or solidified substrate
- coating the portion with an aqueous precoating liquid to form a precoated portion;
- applying a coating of bonding crumb to the precoated portion to form a crumb coated portion;
- applying a batter to the crumb coated portion to form a batter coated portion;
- applying a coating of coating crumb to the batter coated portion to form a breaded portion;
- frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.;
- and
- freezing the fried coated portion by introducing the fried portion into a freezer;
- wherein the core temperature of the fried coated portion is not less than 50° C. when the fried portion is introduced into the freezer and wherein the core temperature is reduced to less than −15° C., using cryogenic freezing.
Dependencies are inferred from the claim text.