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Microwaveable coated food product and method of manufacture

A microwave heating and coating technology, applied in microwave ovens, equipment for performing this method, and bread crumb coating products, can solve problems such as drying, reduce fat intake and retention, improve taste and taste, enhance crispy effect

Inactive Publication Date: 2018-05-11
CRISP SENSATION HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, the core of the substrate may dry out due to loss of moisture

Method used

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  • Microwaveable coated food product and method of manufacture
  • Microwaveable coated food product and method of manufacture
  • Microwaveable coated food product and method of manufacture

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0176] In the pre-processing stage, pieces of chicken or other substrates are cut to size or comminuted as required. The matrix pieces were impregnated with the stabilizer ingredients as described in Examples 1 and 2. The product is shaped using a forming machine. A conventional forming machine may be arranged to extrude pieces of chicken substrate having a predetermined thickness and one or more shapes. The pieces were extruded on a conveyor belt arranged to deliver them to a tempura ladle containing an aqueous coating composition, as described in Example 3, to form a pre-coated product.

[0177] The main aqueous coating is applied using tempura coating equipment. This includes storage tanks for the main aqueous coating composition or pre-gel. A first lower conveyor conveys the mass below the surface of the aqueous composition. The second upper conveyor prevents the blocks from floating. This ensures complete coating of the block. The upper and lower conveyor belts are ...

example 2

[0186] Example 2: Stabilizer Composition

[0187] The stabilizer composition was prepared using the following ingredients:

[0188]

[0189] In use, the ingredients are dissolved in water to produce a solution having a concentration suitable to stabilize the particular substrate. For this, the dry powder mixture is partially hydrated in a basin and then poured into a chopper. Then, run the chopper for 2 to 3 minutes until the mixture is fully hydrated. The mixture can be hydrated directly in the chopper if required. Alternatively, the stabilizer can be hydrated using a high shear mixer equipped with a universal head.

[0190] Generic formulations can be adjusted to enhance their potency in specific matrices. The above formulation can be adjusted by adding citric acid (up to 1%) and ascorbic acid (up to 2%) with corresponding reductions in polydextrose (Litesse II (registered trademark)).

example 3

[0191] Example 3 - Impregnation of a substrate with a stabilizer component

[0192] A chicken mix for chicken strips or chicken nuggets was prepared using the following ingredients to be prepared as a dry mix, optionally using a hydration stabilizer component. The stabilizer of Example 1 was used.

[0193]

[0194] Chicken breasts were frozen to -3°C and smashed using a 10 mm plate. After crushing, the temperature was 0-3°C. Add water while mixing. While mixing, add the chicken whey including the following ingredients:

[0195]

[0196] Add the stabilizer according to Example 1 and allow to mix thoroughly. While mixing, add the rusks, and season to taste. Dry powder condiments are preferred. In use, this ingredient is dissolved in the water present in the matrix to form an aqueous stabilizer solution in situ.

[0197] A vacuum was drawn on the mixture to consolidate the structure, then the chicken mixture was frozen to -3°C and formed into shaped pieces.

[019...

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Abstract

A frozen, microwaveable, coated food product comprises: a core of cooked edible material having a weight equal to 15-95wt% of the food product, a fried coating that envelops the core of edible material and having weight equal to 5-85wt% of the food product, the coating being formed from at least four coating layers, including successively: a primary aqueous coating, a bonding crumb layer, a secondary aqueous coating and a coating crumb layer; wherein the primary aqueous coating and the secondary aqueous coating contain less than 10wt% flour, preferably 5wt% flour, by weight of dry matter and at least 10% cellulose ether by weight of dry matter.

Description

technical field [0001] The present invention relates to coated food products that can be cooked or reheated using a microwave oven or a combination of a microwave oven and a conventional oven, collectively referred to in this specification as a microwave oven, or a conventional heating oven. The invention relates in particular, but not exclusively, to breaded products, in particular breaded broiler nuggets or meat, fish, poultry, vegetables, fruits, fungal ingredients or milk coated with two or more layers of breading. Other products in the base of the product, where the product can be cooked from frozen or reheated using a microwave oven, a combination microwave oven and oven, or a conventional oven. Also included are Cool-line products that have been thawed from the freezer and kept below room temperature. [0002] The invention also relates to a method of manufacturing such a microwave-reheatable or thermally reheatable coated food product, and to an apparatus for carrying...

Claims

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Application Information

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IPC IPC(8): A23P20/12A23P20/10A21D2/18A23L13/40A23L29/212A23L29/262A23L5/30
CPCA21D2/186A21D2/188A23P20/10A23L5/34A23L29/212A23L29/262A23L13/03A23L3/36A23L29/27A23L29/275
Inventor W·J·G·米歇尔斯B·范德尔克勒克K·G·皮科弗德
Owner CRISP SENSATION HLDG
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