[특허]Stabilisation of microwave heated food substrates

[미국특허] Stabilisation of microwave heated food substrates 원문보기

IPC분류정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23B-004/10 A23B-007/16 A23L-001/05
출원번호	US-0764407 (2010-04-21)
등록번호	US-8728554 (2014-05-20)
우선권정보	GB-1000647.6 (2010-01-15); GB-1006108.3 (2010-04-13)
발명자 / 주소	Pickford, Keith Graham
출원인 / 주소	Crisp Sensation Holding S.A.
대리인 / 주소	Weaver Austin Villeneuve & Sampson LLP
인용정보	피인용 횟수 : 1 인용 특허 : 66

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A method of manufacture and a food product with a substrate impregnated with a stabilizer composition, the impregnated substrate coated with an aqueous or gel coating. The impregnation of the core with the stabilizer contributes to the moisture content of the core during subsequent cooking or reheating. The coating exhibits good adhesion to the impregnated substrate, and can facilitate adhesion of subsequently applied crumb or other fine particles and serve as an additional barrier to loss of moisture from the substrate during the subsequent cooking or reheating.

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1. A method of manufacture of a food product comprising the steps of: impregnating a substrate with a stabilizer composition wherein the substrate comprises pieces of meat, poultry, fish, vegetable, fruit or dairy foods;wherein the stabilizer composition consisting essentially of by dry weight: cellulose gum 5-25%modified starch16-50%thickener component 32-79%, wherein the thickener component comprises as percentages by dry weight of the stabilizer composition: polydextrose30-55% proteinaceous component1-20% hydrocolloid1-10%wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; andcoating the impregnated substrate with an aqueous coating composition comprising 0.1 to 5% of a mixture consisting of by dry weight: cellulose gum15-35%modified starch15-50%hydrocolloid 20-30%,wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereofegg albumin 10-20%wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the coating composition does not contain any substantial amount of polydextrose. 2. A method as claimed in claim 1, wherein the stabilizer composition is an aqueous solution. 3. A method as claimed in claim 1, wherein the amount of modified starch in the stabilizer composition is 16 to 35% by dry weight. 4. A method as claimed in claim 1, wherein the amount of modified starch in the coating composition is 15 to 35% by dry weight. 5. A method of manufacture of a food product as claimed in claim 1, wherein the proteinaceous component of the stabilizer is selected from the group consisting of egg albumin, whey protein, protein isolate and mixtures thereof. 6. A method of manufacture of a food product as claimed in claim 5, wherein the proteinaceous component is egg albumin. 7. A method of manufacture of a food product as claimed in claim 6, wherein the stabilizer composition comprises as percentages of dry weight of the stabilizer composition: cellulose gum5-25%modified starch16-35% polydextrose30-55% hydrocolloid1-10%egg albumin 1-20%. 8. A method of manufacture of a food product as claimed in claim 7, wherein the stabilizer composition comprises: cellulose gum10-20%modified starch20-30%polydextrose35-45%hydrocolloid 3-10%egg albumin 3-18%. 9. A method of manufacture of a food product as claimed in claim 8, wherein the stabilizer composition comprises: cellulose gum15%modified starch24%polydextrose40%xanthan gum 6%egg albumin15%Total 100% . 10. A method of manufacture of a food product as claimed in claim 1, wherein the hydrocolloid of the aqueous coating composition is selected from the group consisting of: xanthan gum, guar gum and mixtures thereof. 11. A method of manufacture of a food product as claimed in claim 10, wherein the hydrocolloid of the aqueous coating composition comprises xanthan gum or a mixture of hydrocolloids including xanthan gum. 12. A method as claimed in claim 1, wherein the aqueous coating composition has a solids content of about 0.3 to about 3%. 13. A method as claimed in claim 1, wherein the stabilizer composition is an aqueous stabilizer composition having a solids content of about 0.1 to about 20%. 14. A method as claimed in claim 1, further comprising: applying to the aqueous coating a coating of fine crumb to form a layer of fine crumb encasing the coated and impregnated substrate; andapplying to the layer of fine crumb encasing the coated and impregnated substrate a batter composition to form a batter coating. 15. A microwave cookable or reheatable food product obtained by a method according to claim 1. 16. A microwave or thermally cookable or reheatable food product as claimed in claim 15, wherein the food product further comprises: a coating of fine crumb applied to the coating of the coating composition to form a layer of fine crumb encasing the coated and impregnated substrate;a batter composition applied to the layer of fine crumb encasing the coated and impregnated substrate to form a batter coating; andan optional layer of outer crumb applied to the batter coating. 17. A microwave or thermally cookable or reheatable food product as claimed in claim 16, wherein the fine crumb incorporates a hydrocolloid comprising xanthan gum or a mixture of hydrocolloids including xanthan gum. 18. A microwave or thermally cookable or reheatable food product as claimed in claim 15, wherein the fine crumb has a particle size of about 0.25 to about 1 mm.

이 특허에 인용된 특허 (66) 인용/피인용 타임라인 분석

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Pickford, Keith Graham, Microwaveable coated food product, and method and apparatus for the manufacture thereof.
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[미국특허] Stabilisation of microwave heated food substrates 원문보기

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