63 results about "Food coating" patented technology

Apparatuses and methods for coating, topping, and conveying foods. The apparatus includes a first frame, spring assemblies, a vibrating assembly including an upper pan, a middle pan, a lower pan, and a second frame mounted to the lower pan with the spring assemblies. The second frame is an excited frame and the upper pan, the middle pan, the lower pan are vibrationally connected. The apparatus also includes a vibratory drive unit mounted and adapted to impart energy to the second frame. In addition, the apparatus has a wire conveyor belt assembly including a wire conveyor belt, and a housing that receives the wire conveyor belt. The wire conveyor belt assembly is suspended inside of the vibratory assembly by the first frame such that the wire conveyor belt assembly is isolated from the vibratory assembly.

The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-hold food item, wherein said second edible food material in applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact. The present invention further relates to a hand-held snack item prepared by such method.

Storage stable aqueous dispersions of a heat-reactive hydrophilic phenolic resin (e.g., phenol / formaldehyde) are disclosed. The dispersions comprise a base resin that is the reaction product of an aromatic alcohol and an aldehyde, and an etherified resin component selected from the group consisting of an etherified phenol / aldehyde resin, an etherified cresol / aldehyde resin, and mixtures thereof. The dispersions further comprise a protective colloid (e.g., polyvinyl alcohol). The addition of the etherified resin component in an amount of at least about 20% by weight of the base resin provides storage stability, but does not adversely affect the desirable physical and chemical characteristics (e.g., chemical resistance) of end products made from such dispersions. Moreover, the dispersions of the present invention can avoid the use of etherified resin components derived from bisphenol-A and / or xylenols, which present heath concerns in food coating applications.

The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact. The present invention further relates to a hand-held snack item prepared by such method.

This modified wheat flour for fried food coating is formed from the heat treatment product of a starting wheat flour; the RVA peak viscosity is 3,500 to 7,000 mPa s; and the gelatinization start temperature is at least 10DEG C lower than that of the starting wheat flour. The gelatinization start temperature of the starting wheat flour is preferably 70 to 86DEG C. The RVA peak viscosity of the starting wheat flour is preferably 3,000 to 5,000 mPa s. This modified wheat flour for fried food coating has good dispersibility in water and excellent workability, and is capable of producing a fried food coating having a crispy texture.

A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to form an emulsion of protein material in said lipid material, and cooling said admixture to form a lipid-protein complex. Optionally, a liquid grinding step also may be used. The complex comprises at least about 10-50 net weight % protein, preferably no more than about 1% of an emulsifier, and an amount of a lipid-containing material sufficient to form an emulsion with the protein containing material. It is believed that higher proportions of protein could be obtained in the emulsion with high capacity pumps and shear apparatus. The complex can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product, or as an ingredient in a food article. When used as or in a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar.