[미국특허]
Microwaveable coated food product, and method and apparatus for the manufacture thereof
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A21D-013/00
A23L-001/01
A23L-001/00
A23P-001/08
출원번호
US-0015491
(2011-01-27)
등록번호
US-9326537
(2016-05-03)
발명자
/ 주소
Pickford, Keith Graham
출원인 / 주소
Crisp Sensation Holding S.A.
대리인 / 주소
Price Heneveld LLP
인용정보
피인용 횟수 :
1인용 특허 :
71
초록▼
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 comp
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.
대표청구항▼
1. A microwaveable, frozen, fried, coated food product which substantially prevents steam generated during microwave heating of a core of edible material from drying out the core of edible material and making the coated food product soggy the microwaveable frozen, fried, coated food product comprisi
1. A microwaveable, frozen, fried, coated food product which substantially prevents steam generated during microwave heating of a core of edible material from drying out the core of edible material and making the coated food product soggy the microwaveable frozen, fried, coated food product comprising: the core of cooked edible material having a weight equal to from 15 to 95 weight percent of the food product and having a water content of at least 15 weight percent and not more than 90 weight percent;a fried coating that envelopes the core of edible material and has a weight equal to from about 5 to 85 weight percent of the total weight of the food product and a water content of not more than 10 weight percent after microwave reheating, said fried coating comprising at least three coating layers, including:an inner crumb layer dispersed on the core of cooked edible material wherein the inner crumb layer comprises dried and milled farinaceous dough extrudate containing from 0.05 to 5 weight percent of guar gum;a batter layer dispersed on the inner crumb layer wherein the batter layer comprises flour; anda crispy outer crumb layer dispersed on the batter layer wherein the crispy outer crumb layer comprised dried and milled farinaceous dough extrudate containing from 0.05 to 5 weight percent of co-extruded guar gum; andwherein use of the guar gum containing milled farinaceous dough extrudate in both the inner crumb layer and the crispy outer crumb layer, together with the batter layer causes the crumb coatings to form a shell which acts as a barrier to penetration of oil into the core of edible material producing a fully cooked, fried product, and wherein steam produced during microwaving escapes from the product without causing the outer crumb layer to become soggy. 2. A food product according to claim 1, wherein the milled extrudate that is contained in the inner crumb layer has a mass weighted average particle size of less than 2 mm and wherein the crispy outer crumb layer has a fat content of less than 20 weight percent fat wherein the fat is selected from the group consisting of triglycerides, diglycerides, monoglycerides, free/fatty acids, phospholipids and combinations thereof. 3. A food product according to claim 1 wherein the milled extrudate that is contained in the inner crumb layer has a mass weighted average particle size of 0.1 to 1.5 mm and the overall inner crumb layer has a weight of from 3 to 8 weight percent of the fried product. 4. A food product according to claim 3, wherein not more than 5 weight percent of the milled extrudate that is contained in the inner crumb layer has a particle size more than 1.5 mm. 5. A food product according to claim 4, wherein the milled extrudate that is contained in the outer crumb layer has a mass weighted average particle size of 0.5 to 3 mm. 6. A food product according to claim 5, wherein not more than 5 weight percent of the milled extrudate in the outer crumb layer has a particle size of less than 0.5 mm and the outer crumb layer contains at least 80 weight percent milled farinaceous dough extrudate. 7. A food product according to claim 1, wherein the milled extrudate that is contained in the outer crumb layer has a mass weighted average particle size that is at least 50% higher than the mass weighted average particle size of the milled extrudate that is contained in the inner crumb layer. 8. A food product according to claim 1, wherein the fried coating has an average thickness of from 1 to 8 mm. 9. A food product according to claim 1, wherein the outer crumb layer contains at least 90 weight percent milled farinaceous dough extrudate. 10. A food product according to claim 1, wherein the fried coating after microwave reheating has a water content of not more than 5 weight percent. 11. A method of producing a frozen, microwaveable, fried, coated food product which substantially prevents steam generated during microwave reheating from drying out a core of edible material and making the fried, coated food product soggy, by producing a core of edible material having a water content of at least 15 weight percent and not more than 90 weight percent and a crispy exterior with a water content of not more than 10 weight percent after microwave reheating; the frozen, microwavable, coated food product being produced by a 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, the aqueous precoating liquid comprising:a thickener; xantham gum; and egg albumen; wherein the aqueous precoating liquid comprises from 0.1 to 5 weight percent dry matter;applying and adhering a coating of bonding crumb to the precoated portion to form a crumb coated portion wherein the bonding crumb contains dried and milled farinaceous dough extrudate containing 0.05 to 5 weight percent of co-extruded guar gum;applying a batter comprising flour and water 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 wherein the coating crumb contains dried and milled farinaceous dough extrudate containing 0.05 to 5 weight percent of co-extruded guar gum;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.; andrapidly freezing the fried coated portion after frying, while a core temperature of the fried coated portion is still high in order to enhance the structural integrity of the coated food product; andwherein using the hydrocolloid-containing milled dough extrudate in both the bonding crumb and the and the coating crumb layer, together with the batter coated portion causes the bonding and coated crumb coatings to form a shell, which acts as a barrier to penetration of oil into the substrate, and wherein steam produced during microwave heating escapes from the product without causing the coating crumb to become soggy. 12. A method according to claim 11, wherein the aqueous precoating liquid has a minimum viscosity of 300 cP, measured using a Brookfield viscometer with a number 3 spindle at 60 rpm at 10° C. 13. A method according to claim 11, wherein the method yields a frozen, microwaveable, coated food product in which: the core of cooked edible material has a weight equal to from 15 to 95 weight percent of the food product;the fried coating that envelopes the core of edible material has a weight equal to from 5 to 85 weight percent of the total weight of the food product. 14. The food product according to claim 1, wherein the mass weighted average particle size of the outer crumb layer is at least 50% higher than the mass weighted average particle size of the milled extrudate contained in the inner crumb layer. 15. The method of claim 11, wherein the mass weighted average particle size of the outer crumb layer is at least 50% higher than the mass weighted average particle size of the milled extrudate contained in the inner crumb layer. 16. The food product according to claim 1, wherein the mass weighted average particle size of the outer crumb layer is from about 200% to about 500% higher than the mass weighted average particle size of the milled extrudate contained in the inner crumb layer. 17. The method of claim 11, wherein the mass weighted average particle size of the outer crumb layer is from about 200% to about 500% higher than the mass weighted average particle size of the milled extrudate contained in the inner crumb layer. 18. The food product of claim 1, wherein the inner crumb layer and the outer crumb layer have the same composition. 19. The food product of claim 1, wherein an aqueous precoating liquid is disposed between the core of edible material and the inner crumb layer on the core of edible material and the aqueous precoating liquid adheres the inner crumb layer to the core of edible material and comprises from 0.1 to 5 weight percent dry matter. 20. The food product of claim 18, wherein the batter comprises from 20 to 55 weight percent starch; from 20 to 55 weight percent flour; and from 3 to 20 weight percent egg solids (weight percent based ingredient weight) and the batter has a viscosity of from 200 to 1000 cP measured using a Brookfield viscometer with a number 3 spindle at 60 rpm when it is applied to the bonding crumb.
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