EP0155760A1
Expired / Lapsed
EP
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A method for coating food products and food coating compositions for carrying out said method
Assignee: Griffith Laboratories Ltd
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Filing: 1985-02-13
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Granted: —
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Expires: 2005-02-13
Abstract
Abstract Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapour through the coating to the external environment.
Inventors
- 👤 Beatrice Alice Banner
- 👤 Lucy Veronica Richardson
- 👤 Kenneth Stephen Darley
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 05:01
CPC Classifications
A; A23; A23P; A23P20/00; A23P20/10; A23P20/12; A23P20/20; A23P20/25; A23P2020/251
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
109 words
A food coating composition suitable for application to a food substrate, characterized by a first component comprising a predust to be applied as a first layer to the food substrate, a second component comprising a batter to be applied as a second layer to the food substrate and a third component , comprising particulated low density breadcrumb to be applied as a third outer layer to the food substrate, said three components being used in proportions relative to the food substrate to permit the same to be reconstituted by application of microwave energy to a combination of textural qualities of moistness in the substrate and crispness in the coating.
Claim 2
Dependent Claim
109 words
A food coating composition suitable for application to a food substrate, characterized by a first component comprising a predust to be applied as a first layer to the food substrate, a second component comprising a batter to be applied as a second layer to the food substrate and a third component , comprising particulated low density breadcrumb to be applied as a third outer layer to the food substrate, said three components being used in proportions relative to the food substrate to permit the same to be reconstituted by application of microwave energy to a combination of textural qualities of moistness in the substrate and crispness in the coating.
Claim 3
Dependent Claim
103 words
The coating composition claimed in claim 1 characterized in that the predust layer is sized so that none of the particles is coarser than 16 mesh and up to 40% pass an 80 mesh screen and comprises a particulated combination of about 1 to about 10 wt.% of powdered egg albumen or equivalent food binder and powdered pregelled high density breadcrumbs which have a bulk density of about 0.5 to about 0.75 g/cc, a total absorption of about 375 to about 500, an absorption rate of about 15 to about 60 seconds and a moisture content of about 6 to about 10 wt.%.
Claim 4
Dependent Claim
45 words
The coating composition claimed in claim 2, characterized in that the high density breadcrumbs have a bulk density of about 0.55 to about 0.66 g/cc, a total absorption of about 425 to about 475 and a moisture content of about 7 to about 9 wt.%.
Claim 5
Dependent Claim
26 words
The coating composition claimed in claim 2 or 3, characterized in that the predust" layer further comprises up to about 60 wt.% of soft wheat flour.
Claim 6
Dependent Claim
79 words
The coating composition claimed in any one of claims 1 to 4, characterized in that the batter layer is formed from a dispersion of 100 parts by weight of batter-making components in about 85 to about 125 parts by weight of water at a consistency which permits the batter layer to be applied to the predusted food substrate, and that the batter-forming components comprise flour, corn starch at least one chemical leavening agent and at least one plastic fat.
Claim 7
Dependent Claim
60 words
The coating composition claimed in claim 5, characterized in that the flour, corn starch and leavening agent are provided in the form of a dry mix, dry mix further contains powdered albumen in an amount of up to about 6 wt.% of powdered albumen and the chemical leavening agents comprise about 1 to about 5 wt-.% of the dry mix.
Claim 8
Dependent Claim
114 words
The coating composition claimed in claim 5 or 6, characterized in that the plastic fat is present in the batter in an amount of about 4 to about 10 wt.%, the plastic fat has a Solid Fat Index as follows: at 10°C - up to about 75% at 27°C - about 15 to about 75% at 40°C - about 5 to about 45%, the plastic fat optionally is present in the dry mix in powdered form, the corn starch is present in an amount of about 10 to about 40 wt.% of the batter-forming components, and the flour is present in an amount of about 40 to about 70 wt.% of the batter-forming components.
Claim 9
Dependent Claim
67 words
The coating composition claimed in any one of claims 1 to 7, characterized in that the low density breadcrumbs are sized at least about 15 wt.% coarser than about 8 mesh, have a density of about 0.20 to about 0.40 g/c, are oriental-style breadcrumbs, and contain 0 to 0.1 wt.% of colouring agent, 0 to about 1.25 wt.% of dextrose and 0 to 5 wt.% of salt.
Claim 10
Dependent Claim
46 words
The coating composition claimed in claim 8, characterized in that the low density breadcrumbs have a particle size distribution as follows: the breadcrumbs have a bulk density of about 0.23 to about 0.36 g/cc, and the breadcrumbs are characterized by an amylograph having the following characteristics:
Claim 11
Dependent Claim
48 words
A frozen food product suitable for reconstitution by microwave energy to a cooked product, characterized by about 50 to about 75 wt.% of a food substrate and about 25 to about 50 wt.% of a food coating oomposition as Claimed in any one or claims 1 to 9.
References Cited (Backward Citations)
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