US2017172198A1PendingUtilityA1
Crumb coating for food products
Est. expiryJul 1, 2028(~1.9 yrs left)· nominal 20-yr term from priority
Inventors:Keith Graham Pickford
A23P 10/25A23L 7/157A23P 20/12A23P 30/25A23L 13/57A23V 2002/00A23L 29/262A23L 29/25A23P 20/00A23B 2/205A23B 2/05
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Claims
Abstract
A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.
Claims
exact text as granted — not AI-modifiedThe invention claimed is:
1 . A process of manufacture comprising the steps of: forming an aqueous mixture comprising:
a flour mixture comprising one or more flours, and water; adding the aqueous mixture into an extruder; partially extruding the aqueous mixture through the extruder forming a homogenized aqueous mixture prior to addition of an aqueous gelling agent; adding the aqueous gelling agent to the extruder at a point downstream of a start of an extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder; and extruding the resultant mixture through and from the extruder to form an extrudate.
2 . The process of claim 1 further comprising the steps of:
allowing the extrudate to expand to form a porous product;
drying the porous product to form a dried product; and milling the dried product to form a crumb; and
wherein the crumb is resistant to moisture such that it retains crispness upon exposure to moisture during cooking.
3 . The process of claim 1 , wherein forming the aqueous mixture includes adding sodium bicarbonate; and wherein the crumb is resistant to moisture such that it retains crispness upon freezing and reheating.
4 . The process of claim 1 , wherein the flour mixture comprises two or more flours.
5 . The process of claim 4 , wherein the flour mixture comprises wholly or partially denatured flour.
6 . The process of claim 1 , wherein the flour mixture comprises:
Amount (%)
Hagberg Falling Number (HFN)
A first flour
70-30
350
A second flour
30-70
220
7 . The process of claim 1 , wherein the aqueous gelling agent is a hydrocolloid.
8 . The crumb of claim 1 , wherein the aqueous gelling agent is selected from the group consisting of: gum Arabic, gum tragacanth, karaya gum, ghatti gum, and combinations thereof.
9 . The process of claim 1 , wherein the aqueous gelling agent includes sodium metabisulphite or sodium bisulphite.
10 . A porous extrudate manufactured by a process of manufacture comprising the steps of:
forming an aqueous mixture comprising: a flour mixture comprising one or more flours, and water; adding the aqueous mixture into an extruder; partially extruding the aqueous mixture through the extruder forming a homogenized aqueous mixture prior to addition of guar gum adding the guar gum to the extruder at a point downstream of a start of an extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the guar gum in the extruder; extruding the resultant mixture through and from the extruder at a temperature sufficient to form an extrudate; allowing the extrudate to expand to form a porous product; drying the porous product to form a dried product; and milling the dried product to form a porous extrudate.
11 . A crumb coated food product comprising:
a substrate; a crumb coated on the substrate, the crumb manufactured by a process comprising the steps of: forming an aqueous mixture comprising: a flour mixture comprising one or more flours, and water; adding the aqueous mixture into an extruder; partially extruding the aqueous mixture through the extruder thereby forming a homogenized aqueous mixture; adding an aqueous gelling agent to the extruder at a point after the homogenized aqueous mixture is formed by the extruder to form a resultant mixture of the homogenized aqueous mixture and the aqueous gelling agent in the extruder; extruding the resultant mixture through and from the extruder at a temperature sufficient to form an extrudate; allowing the extrudate to expand to form a porous product that is configured to be milled after the porous product is dried; drying the porous product to form a dried product; and milling the dried product to form the crumb.
12 . The crumb coated food product of claim 11 , wherein the step of forming of an aqueous mixture step further includes adding sodium bicarbonate; and
wherein the crumb is resistant to moisture such that it retains crispness following exposure to moisture during cooking of the crumb coated food product.
13 . The crumb coated food product of claim 11 , wherein the crumb is resistant to moisture such that it retains crispness following freezing and reheating of the crumb coated food product.
14 . The crumb coated food product of claim 11 , wherein the flour mixture comprises two or more flours.
15 . The crumb coated food product of claim 14 , wherein the flour mixture comprises wholly or partially denatured flour.
16 . The crumb coated food product of claim 11 , wherein the flour mixture comprises:
Amount (%)
Hagberg Falling Number (HFN)
A first flour
70-30
350
A second flour
30-70
220
17 . The crumb coated food product of claim 11 , wherein the aqueous gelling agent is a hydrocolloid.
18 . The crumb coated food product of claim 11 , wherein the aqueous gelling agent is selected from the group consisting of gum Arabic, gum tragacanth, karaya gum, ghatti gum, and combinations thereof.
19 . The crumb coated food product of claim 11 , wherein the aqueous gelling agent comprises about 0.7% to 1.3% guar gum.
20 . The crumb coated food product of claim 11 , wherein the aqueous gelling agent includes sodium metabisulphite or sodium bisulphite.Join the waitlist — get patent alerts
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