MXPA00008282A - Crisping batter and crisping batter-coated food product - Google Patents

Abstract

A process and formulation producing a dough product (20) that can be frozen and reconstituted either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), but that has the organoleptic qualities of a freshly baked product. The dough products can be reconstituted in a microwave oven without the use of a susceptor and while avoiding the wet, gummy and chewy characteristics typically resulting from microwave heating without a susceptor. Snack and other products with a crispy crust may be stored and sold frozen, and later prepared for eating by heating it in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven. Conventional dough are coated with a batter (38) containing a thickening agent. The batter-coated dough or filled or topped dough products are then flash-fried (30) or par-fried (40) in hot oil for a brief period. The flash-fried dough or filled or topped product is then baked in a conventional manner. If the unfilled or topped flash-fried dough is baked before filling or topping, it is then filled or topped, and the product is then frozen for storage and sale. When the consumer later desires to eat the product, it is removed from frozen storage and heated either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), and it has the organoleptic qualities of a freshly baked product. The dough product can be reconstituted in a microwave oven without the use of a susceptor, and it has a crisp crust.

Description

CRUSHED EDIBLE MIXTURE AND FOOD PRODUCTS COATED WITH THIS EDIBLE MIX CRUNCHY Field of the Invention This invention relates to food products that use pastes, which include breads, pizzas, stuffed pasta and food products in sandwiches.

Background of the Invention It is highly convenient to have previously cooked food products, which are frozen and can be reheated, in a microwave oven, an electric toaster, a toaster oven or a conventional oven, but which have the organoleptic qualities of a fresh product. baked. In the past, it has been very difficult to create a product of cooked, frozen pea, capable of having a taste as good as the freshly baked product; the preparation of a food product that is cooked, frozen and then reconstituted, before eating, presents special challenges. However, the widespread ownership and use of microwave ovens in homes, as well as in businesses, commercial kitchens and restaurants, has stimulated efforts by frozen food manufacturers to develop previously cooked, frozen pasta products that they can be heated in microwave ovens, in which the pasta can be reconstituted in this microwave oven, from a frozen state, without developing wet, gummy and shredded characteristics, which normally result from the microwave heating of such products. The products that can be reconstituted in conventional roasting ovens are also desirable. The problems associated with trying to reconstitute frozen foods are a function of the thermodynamics of heat transfer, the physics of heating and the chemistry of cooking. A food product with a paste component, like other components present, is a challenge for reheating in an electric oven, toaster oven or conventional oven. The various components have particular moisture contents at the end of cooking. The process of freezing the product and keeping it in a frozen state for a period of time, before reheating with radiant energy in an electric toaster, toaster oven or rotisserie, induces changes in the moisture content, absolute and relative, of the various components. Thus, even a reconstituted product with radiant energy may not have the qualities of a freshly baked food product. A crunchy outer food surface can be achieved in an electric toaster, toaster oven or conventional oven, where the atmosphere of the hot oven raises the temperature of the food surface. In a microwave oven, however, the surface of the food is typically insufficiently heated by only the absorption of the microwaves. This makes it more difficult to achieve a crispy outer surface in a microwave oven. The atmosphere of the hot oven and the temperature gradient, established by an electric toaster, toaster oven or conventional oven, tends to dry the moisture from the surface of the dough or a bread food product. The surface layers are high, initially and rapidly, at a temperature higher than the interior of the food product, which tends to increase the crispness of the surface. This crispy state has an important effect on the sensitive perception of a person who eats this food product. A bread dough or food product, having a smooth, excessively moist surface, tends to give a drastically different and unacceptable taste sensation, as compared to an otherwise identical food product with a crunchy surface. The characteristic temperature of microwave heating tends to result in moisture being driven from the center of the food product to the surface and there is inadequate heating of the surface to reduce the moisture content of the bread surface to a sufficiently low level for be perceived as a "crispy" state. A) YesIt is difficult to achieve a crispy outer surface in a microwave oven, especially in the case of bread-type food products, which have a higher moisture content. The main route of the problems associated with reheating in a microwave oven has been focused by the use of "susceptores" (aluminized sheets). Examples of susceptors are described in U.S. Patent Nos. 5,317,120, 5,041,295, 5,403,998, 5,350,904, 5,310,977 and 5,288,962. Generally, microwave susceptors are devices that respond to microwave radiation by generating a significant amount of heat. The susceptor absorbs a portion of the microwave energy and converts it directly into heat, which is useful, for example, to supply a crunchy or toasted food. Although several mechanisms are responsible for the ability of the microwave susceptor to convert microwave energy directly into heat, many of the so-called thin film susceptors, which depend on resistive power, ie, I2R, suffer losses in heat generation . These thin film susceptors generally consist of a plastic sheet, which has a thin layer of metal, conductive or semiconductive, coated. As noted in US Patent No. 5,350,904, susceptors are not universal solutions to these problems. These susceptores frequently do not heat uniformly, with the result that they can not obtain the crunchy state or roast the food evenly. For example, the outer region of a food product heated with a susceptor can become much hotter than its center. This can be a particular problem for the food to have large surface areas such as the baked crust of a large frozen pizza. However, frozen, pre-baked pizza products, such as the Celeste brand products, have been developed and sold with a susceptor tray or sleeve. The filled sandwiches have been developed, where the pasta is wrapped around a filling of meats and / or cheeses and / or vegetables. These products are designed for reconstitution in microwave ovens from a frozen state, and susceptor sheets are used, which are formed into sleeves that surround the paste. While susceptors work reasonably well in these applications and can produce a more satisfactory reconstitution of the paste product, among other existing disadvantages, the inclusion of a susceptor tray or sleeve adds a significant cost. The small-sized, pre-cooked and frozen pizza sandwiches, such as the Pizza Rolls, from the Totino brand, and the Bagel Bite snacks, manufactured by Heins, and Toaster Struedel, manufactured by Pillsbury, are sold without the susceptor sheets. If reconstituted in a microwave oven, the paste of these products takes on moisture, crumbling and gummy characteristics. If reconstituted in a toaster or conventional oven, these products lack the optimum organoleptic qualities of a freshly baked product.

SUMMARY OF THE INVENTION The present invention relates to a process and recipe or formulation for producing a product that has a paste component and can be frozen and reconstituted in a microwave oven, an electric toaster, a toaster oven or a conventional oven, and which has the desired organoleptic qualities - of a freshly baked pasta product. It allows the reconstitution in a microwave oven, without the use of a susceptor, while, however, avoids the humidity, rubbery and shredding characteristics, which typically result from microwave heating without a susceptor. It allows the manufacture of snacks and other products with a crunchy crust and can be stored and sold frozen and later prepared to eat by heating it in a microwave oven, an electric toaster, a toaster oven or a conventional oven.

Conventional pasta is formed into a product similar to an apple turned down, or formed into a part of a product such as a pizza crust, and then coated with an edible mixture containing a thickener. The pasta coated with the edible mixture or the filled pasta or the coated pasta product, is then "frying instantaneously" or frying regularly briefly, using a rapid heat transfer medium, such as hot oil. The pasta coated with the edible mixture, fried instantly, or the filled or coated product is then baked in a conventional manner, for example with a conventional oven. When the pasta coated with the edible mixture, is fried instantaneously, without filling or final finishing, and baked before this filling or final finishing, then this filling or finishing is applied and the product is then frozen for storage and sale. For example, typical pizza finishes can be used, such as tomato sauce, cheese, pepperoni and mushrooms. When the consumer later wants to eat the product, it is removed from frozen storage and heated either in a microwave oven, an electric toaster, a toaster oven or a conventional oven. If the product is heated in a microwave oven, this is done without the use of a susceptor, and the heated product has a crunchy crust and does not become moist, pasty, shredded by microwave heating. The reconstituted product has the qualities of a freshly baked product, regardless of the method to carry out the reheating. A product prepared according to the invention has a more consistent appearance and is generally a more acceptable product than the reconstituted products currently known in the industry.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a perspective view of a product which is prepared in accordance with the present invention; Figure 2 is a cross section of a pizza dough product, taken along line 1-1 in Figure 1; Figure 3 is a perspective view, partially in section, of a filled pasta product, prepared in accordance with the present invention; Figure 4 is a perspective view of an embodiment of the present invention that is to be reconstituted in an electric toaster, toaster oven or grill oven, showing the upper, front and right side; Figure 5 is a perspective view of an alternative embodiment of the present invention, which is to be reconstituted in an electric toaster, toaster oven or grill oven, showing the upper, front and right side; Figure 6 is a flow diagram indicating the main steps in the practice of the present invention, according to one embodiment thereof; and Figure 7 is a flow diagram indicating the main stages in the preparation of the confectionery mixture of the present invention.

Detailed Description of the Drawings Product Preparation Food products, shown in Figures 1 to 5, which can have many different shapes, can use a wide variety of pastes, including pizza dough, bread dough and rolled pasta, among others. The dough is prepared in conventional, sheet, extruded or otherwise formed and flattened forms. Conventional pasta can also be wrapped around a variety of ingredients and fillings or embellishments, with a variety of final finishes. Figures 1 and 2 illustrate a pizza crust in conventional manner, before the addition of the finishes. Figure 3 illustrates a sandwich made of pasta 32, wrapped around the pizza or other filling 38, and coated with crispy edible mixture 36. The filling 38 can be of the pizza finishing ingredients, obtaining a product 30 as a "pizza sandwich", with a "pizza finish" filling. Figures 4 and 5 illustrate the toaster products, 40 and 50, which have the pasta 12 wrapped around the fillings and segmented in order to be easily separated. As used herein, the term "fillers" includes any food, such as meats, cheeses, vegetables and fruits. Except as explained below, regardless of the particular mode of the dough 12, in each of the products 10, 30, 40, the conventional dough 12, 32 is coated with a "crunchy edible mixture" 16, 36, which contains a Thickening agent. The coating can be achieved, for example, by passing the paste 12, 32 through the edible mixture 16, 36 in cascade. (The edible mixture 16, 36 is also described below). After passage through this edible mixture 16, 36 in cascade, air knives or other means (if necessary) are used to remove the excess of the edible mixture 16, 36. The paste 12 coated with the edible mixture 16 then it is passed through a hot oil bath, in the form of a waterfall, or immersed in hot oil, to, in effect, fry instantaneously or regulate the paste covered with the edible mixture 16. (In the case of other forms of products, such as products 3, 40 and 50, the filling can occur before the instant frying). The oil can be at a temperature, for example, between 160 and 215 ° C and the crust 16, 12 is kept in the oil for a sufficient time so that the starch in the edible mixture 16 becomes crispy to gelatinize, a period that can typically vary between about fifteen seconds, although longer and shorter periods may be appropriate, depending on the mass and other properties of the product and the temperature of the oil.

Any excess oil is then removed using air or steam blades. The fins 14 are added to the crust 16, 12 and the product 10, 30, 40 and 50 then baked in a conventional manner. For example, it can be baked in a conventional oven in the same way as a pizza or bread, a relatively slow baking process; alternatively, baking can be achieved using superheated air at 260 to 316 ° C, which is passed through the product at high speed, to achieve baking more quickly. After baking, the product 10 is frozen for storage. The product 10, 30, 40, 50 is then reconstituted in a microwave oven, an electric toaster, a toaster oven or a conventional oven, and the crunchy edible mixture 16 gives a product 10 with the desired qualities of a freshly baked product. When the product 10, 30, 40, 50 is then ready for consumption, by heating it in a microwave oven, the crunchy edible mixture 16 becomes crispy without the use of aluminized sheet or susceptor. As illustrated in the flow chart of Figure 6, a conventional paste is prepared in step 20 and formed in an appropriate configuration in step 22. At that point, there are two alternatives. In the first alternative (step 24), the fillings 38, finishes 14 and the like are added to the formed dough 12, 32. Meanwhile (or previously) the edible mixture 16 is prepared in a step 26, and this crunchy edible mixture is coated on the filled or finished pasta 12, 32, in a coating stage 28. The product 10, 30, 40, 50 coated with the edible mixture is then fried instantaneously in a step 30. Next, the product 10, 30, 40, 50 is baked in step 32, for example, in an oven conventional or using high speed air, high temperature, and then freeze in stage 34. Finally, the frozen product 10, 30, 40, 50 is reconstituted at 36 and is powered with microwave or radiant energy. As an alternative to adding the fillings or finishes in step 24, immediately after forming the paste 12 in step 22, this paste 12, 32 can be coated with the crunchy edible mixture 16 in step 38 and then instantly fried in stage 40. There are two alternatives again. The filling 38 or the finishes 14 and the like can be added in a step 44, followed by the baking step, freezing step 34 and the microwave or radiant heating step 36. Alternatively, the instantly fried pasta 12 can be baked conventionally in a step 46 and then topped or filled in a step 48, before freezing 34 and reheating 36. Although the preparation of the product, described above, is the preferred embodiment and provides an optimal product, two additional embodiments also make an acceptable product . For example, Figures 4 and 5 illustrate toaster products 40 and 50, which have the pasta 12 wrapped around the fillers and segmented, for the purpose of easy separation, and Figure 3 illustrates a snack made from the pasta 32 and rolled around the filling 38. In the first alternative embodiment, the coating step of the edible mixture is omitted and the product 30, 40 or 50 is only fried instantaneously and baked as previously described. The product 30 is then reconstituted in a conventional oven, and the products 40 and 50 are reconstituted in a toaster oven, APRA providing an acceptable product. Alternatively, in the second alternative mode, the product 40 or 50 is prepared according to the preferred embodiment, omitting only the instant frying step. This method of preparation of the edible dough coating and baking typically only also provides an acceptable product, when reconstituted in a toaster oven. Neither of the above two embodiments, however, achieves the optimum desired result which obtains the preferred embodiments - a reconstituted product with organoleptic qualities of a freshly baked product.

Crunchy Edible Mixture Crunchy edible mixture 16, 36 can be prepared as illustrated in the flow diagram of Figure 7. A pre-mix of salt and a thickener is prepared by first placing the salt and modified vegetable gum in a Hobart mixer or the like, which is a labeling step 52 in Figure 7. Modified plant gum, such as "A4C" from Dow Chemical Company can be used as the thickening agent. This thickening agent serves three purposes: (1) viscosity control, (2) water retention and (3) film formation. Because variations in viscosity can result in unacceptable changes in the intake amount of the edible mixture, control of viscosity is of substantial importance. Film formation is important because it helps reduce fat absorption. Among other products that can be used as the thickener, To achieve control of the viscosity, water retention and film formation desired for the practice of the invention, are xanthan gum, cellulose gums and modified food starches. . In the meantime, or after preparing the premix, the water is dosed in an APV tank mixer (or other suitable mixer) which is referred to as step 56 in Figure 7. Maulóse concentrate (aqueous caramel color) is added to the mixer in step 58. Then the mixer is stirred in step 60. With the mixer turned on, the corn starch is added (step 62), followed by the flour and baking powder (step 64) and by the previous step ( stage 66). In step 68, the cross edible mixture 16, 36, now complete, is mixed for two additional minutes. After completing the mixing step 68, the crunchy edible mixture 16, 36 should be maintained at a temperature between 10 and 15.5 ° C and should be used to coat the pulp 12, 38, within one to two hours, after completion the preparation of the edible mixture 16. The percentages and parts by weight of an embodiment of the ingredients 16 of the edible mixture, for use when a product is reconstituted in a microwave oven are as shown in Table 1. The percentages and parts by weight of the ingredients of the crunchy edible mixture 16, 36 for use when a product is to be reconstituted in an electric toaster, toaster oven or conventional oven, are as presented in Table 2 (All percentages) noted here are by weight).

TABLE 1 Ingredient Description Percent Amount Water 53.89 660.0 Corn starch "Hylon Vil", available from National 32.66 400.0 Starch Company Wheat flour Soft wheat flour, enriched, 8.17 100.0 unbleached Concentrated Caramel Water Color 3.27 40.0 Maulóse Granular Salt, sifted, fine 1.31 16.0 Baking Powder "Royal SALP", available from Archer 0.65 8.0 Daniel Midlands Vegetable gum "A4C", available from Dow Chemical 0.05 0.6 Modified Company TABLE 2 Ingredient Description Percent Amount Water 66.32 359.00 Corn Starch "Hylon Vil", available from National 18.47 100.00 Starch Company Wheat flour Soft wheat flour, enriched, 9.24 50.00 unbleached Aqueous Caramel Concentrate 3.66 19.80 Maulóse Granular Salt, sifted, fine 1.51 8.19 Baking Powder "Royal SALP", available from Archer 0.72 3.8Í Daniel Midlands Vegetable gum "A4C", available from Dow Chemical 0.08 0.43 Modified Company Pre-mixed Salt and Modified Vegetable Gum Instructions The following summarizes the preparation stages of the premix. A. Add the salt to a bowl of the 18,925 liter Hobart mixer B. Add the Modified Vegetable Gum to the Hobart mixer bowl of 18,925 liters C. Mix at low speed '(speed # 1) using a paddle, for 2 minutes.

Crunchy Edible Product Mix The crunchy edible product mix stages 16, 36 are: D. Dose all water at 10-21 ° C in the APV tank mixer. E. Add the Maulóse concentrate to the APV tank mixer. F. Operate the mixer slightly for the addition of the remaining ingredients.

G. While the mixer is operating, add the corn starch to the APV tank mixer. H. While the mixer is operating, add flour and baking powder to the APV tank mixer. I. While the mixer is operating, add the pre-mix of the salt and the modified vegetable gum to the APV tank mixer. J. Once the dry ingredients are added, mix for an additional 2 minutes.

While Table 1 above describes a preferred embodiment of the crunchy edible product of the present invention, for use when reconstituting a pasta product in a microwave oven, the proportions may vary as follows: water, between 53 and 80 %, preferably between 53.5 and 70%, and more preferably between about 54%; corn starch, between 10 and 43%, preferably between 15 and 40% and more preferably about 33%, wheat flour, between 2 and 15%, preferably between 3 and 13% , and more preferably around 8%, the color of aqueous caramel (Maulóse Concentrate), between 1 and 15%, preferably between 2 and 5.5% and more preferably of about 3%, the salt, between 0 and 6%, preferably between 1 and 3%, and more preferably around 1.3%, the baking powder, between 0 and 2%, preferably between 0.4 and 1.3%, and more preferably around the 0.7%, and modified vegetable gum, between 0.01 and 0.1%, preferably between 0.01 and 0.05%, and more preferably about 0.05%. These intervals and quantities are summarized in the following Table 3.

TABLE 3 Product ingredient Interval Interval Crunchy edible percentage Preferred approximate most preferred Water 53-80% 53.5-70% 54% Corn starch 10-40% 15-40% • 33% Wheat flour 2-15% 3-13! 8% Concentrate of Maulóse 1-5% 2-5.5% "-553 ~ S- Salt 0-6% l-3! 1.3% Baking Powder 0-2% 0. 4 - 1. 3% 0. 7% Modified Vegetable Gum 0.01-1.0% 0.02-0.5% 0.05% While Table 2 above discloses a preferred embodiment of the crunchy edible mixture of the present invention, for use when reconstituting a pasta product in an electric toaster, toaster oven or conventional oven, these proportions may vary as follows: water, 55 and 80%, preferably between 64 and 70% and more preferably about 66%; corn starch, between 10 and 30%, preferably between 15 and 25%, and more preferably about 18%; wheat flour, between 2 and 15%, preferably between 6 and 12% and more preferably around 9%; the aqueous caramel color (Maillose Concentrate), between 1 and 15%, preferably between 2 and 5.5% and more preferably about 3%; the salt, between 0 and 6%, preferably between 1 and 3% and more preferably about 1.5%; the baking powder, between 0 and 2%, preferably between 0.4 and 1.3% and more preferably about 0.7%; and the modified vegetable gum, between 0.01 and 1.0%, preferably between 0.2 and 0.5% and more preferably about 0.08%. These intervals and quantities are summarized in the following Table 4: TABLE 4 Product ingredient Interval Interval Crunchy edible percentage Preferred approximate most preferred Water 55-80 64-70 66 Corn starch 10.30 15-25 18 Wheat flour 2-15 6-12 Concentrate of Maulóse 1-15 2-5.5 Salt 0-6% 1-3% 1.5% Baking powder 0-2% 0.4-1.3% 0.7% Modified Vegetable Gum 0.01-1.0% 0.02-0.5% 0.08% As will be understood by those skilled in the art, numerous other modifications of this invention can be made without departing from the spirit, intent or scope of the present invention, as described in the following claims. As indicated above, the proportions of the ingredients in the crunchy edible product may vary. Also, other ingredients, in addition to those described above, can be used as long as the properties described above are achieved. For example, other types of flours can replace wheat flour. More specifically, other ingredients, in addition to thickeners, can be used to achieve the properties described above. Also, temperatures and cooking times may vary.

Claims (86)

1. An edible food product, comprising a paste coated in an edible mixture, containing a thickening agent.

2. The food product of claim 1, wherein the pasta coated with the edible mixture has been fired instantaneously.

3. The food product of claim 1, wherein the pasta coated with the edible mixture has been baked.

4. The food product of claim 2, wherein the pasta coated with the edible mixture, fried instantaneously, has been baked.

5. The food product of claim 3, further comprising at least one finishing or filler product.

6. The food product of claim 4, further comprising at least one finishing or filler product.

7. The food product of claim 3, wherein the baked or stuffed product has been frozen.

8. The food product of claim 7, wherein the frozen product has been heated using microwave energy.

9. The food product of claim 7, wherein the frozen product has been heated using the radiant energy.

10. The food product of the claim 6, in which the stuffed or finished product, baked, has been frozen.

11. The food product of claim 10, wherein the frozen product has been heated using microwave energy.

12. The food product of claim 10, wherein the frozen product has been heated using radiant energy.

13. The food product of claim 1, wherein the thickening agent is a modified vegetable gum.

14. The food product of claim 1, wherein the thickener is selected from the group consisting of a modified vegetable gum, xanthan gum, cellulose gum and modified food starch.

15. An edible food product, comprising a dough that has been instantly fried in oil and then baked and frozen.

16. An edible food product, comprising a paste coated with a high viscosity film, which forms an edible mixture, which has been instantly fried in oil, after this paste has been coated.

17. An edible food product, comprising a paste coated in an edible mixture, containing a modified vegetable gum, fried instantaneously in hot, baked and frozen oil.

18. A pizza sandwich type food product, comprising: a dough including a crust, coated with a crunchy edible mixture, containing a thickening agent and at least one finish of the pizza.

19. The pizza sandwich type food product of claim 18, wherein the bark has been fried instantaneously and baked immediately.

20. The pizza sandwich type food product of claim 18, wherein the product has been baked.

21. The pizza sandwich type food product of claim 19, wherein, after baking, the food product has been frozen.

22. The pizza sandwich type food product of claim 20, wherein after baking, the food product has been frozen.

23. The pizza sandwich type food product of claim 21, wherein the finish is external and placed on the crunchy food mixture and the coated paste.

24. The pizza sandwich type food product of claim 21, wherein the finish is within a cavity formed from the. pasta.

25. The pizza sandwich type food product of claim 21, wherein, after freezing the food product, this product has been heated using microwave energy.

26. The pizza sandwich type food product of claim 21, wherein, after freezing the food product, this product has been heated using the radiant energy.

27. The pizza sandwich type food product of claim 22, wherein the finish is external and placed on the crunchy edible mixture and the coated paste.

28. The pizza sandwich type food product of claim 22, wherein the finish is within a cavity formed from the dough.

29. The pizza sandwich type food product of claim 22, wherein, after freezing the food product, this product has been heated using microwave energy.

30. The pizza sandwich type food product of claim 22, wherein after freezing the food product, this product has been heated using radiant energy.

31. The pizza sandwich type food product of claim 18, wherein the thickening agent is a modified vegetable gum.

32. The pizza sandwich type food product of claim 18, wherein the thickener is selected from the group consisting of a modified vegetable gum, xanthan gum, cellulose gum, and modified food starch.

33. A sandwich-type food product, comprising a dough including a crust, coated with a crunchy edible mixture, containing a thickener, in which at least one filling is covered by the dough.

34. The snack-type food product of claim 33, wherein the bark has been fried instantaneously and then baked.

35. The food product, sandwich type, of claim 33, in which the product has been baked.

36. The snack-type food product of claim 34, wherein, after baking, the food product has been frozen.

37. The snack-type food product of claim 35, wherein, after baking, the food product has been frozen.

38. The snack-type food product of claim 36, wherein after freezing the food product, this product has been heated using microwave energy.

39. The snack-type food product of claim 36, wherein after freezing the food product, this product has been heated using radiant energy.

40. The snack-type food product of claim 33, wherein the thickening agent is a modified vegetable gum.

41. The snack-type food product of claim 33, wherein the thickener is selected from the group consisting of modified vegetable gum, xanthan gum, cellulose gum and modified food starch.

42. An edible food product, comprising a paste coated in an edible mixture, comprising water, flour and a thickener, for the control of viscosity, water retention and film formation.

43. A method for producing a food product, comprising the steps of: a) preparing a dough and forming it and b) coating the shaped dough with a crunchy edible mixture.

44. The method for food production according to claim 43, further comprising the step of baking the food product after step (c).

45. The method for food production according to claim 43, further comprising the step of freezing the food product, after step (c).

46. The method for food production according to claim 45, further comprising the step of heating the frozen product using microwave energy.

47. The method for food production according to claim 45, further comprising the step of heating the frozen product using radiant energy.

48. The method for the production of foods, according to claim 43, further comprising the step of adding at least one filling.

49. The method for food production according to claim 43, further comprising the step of adding at least one finish.

50. The method for food production according to claim 49, further comprising the step of freezing the food product, after step (c).

51. The method for food production according to claim 50, further comprising the step of heating the frozen product using microwave energy.

52. The method for food production according to claim 50, further comprising the step of encouraging the frozen product using radiant energy.

53. The method for food production according to claim 43, wherein the crunchy edible mixture contains a thickener.

54. The method for food production according to claim 53, wherein the thickener is a modified vegetable gum.

55. The method for food production according to claim 53, wherein the thickener is selected from the group consisting of a modified vegetable gum, xanthan gum, cellulose gum and modified food starch.

56. A method for producing a food product, comprising the steps of: a) preparing and reconfiguring a paste, b) coating the shaped paste with a crunchy edible mixture, c) rapidly transferring heat to the surface of the coated paste with the edible mixture , for a short period.

57. The method for food production according to claim 56, further comprising the step of baking the food product, after step (c).

58. The method for food production according to claim 56, further comprising the step of freezing the food product, after step (c).

59. The method for food production according to claim 58, further comprising the step of heating the frozen product, using microwave energy.

60. The method for food production according to claim 58, further comprising the step of heating the frozen product, using radiant energy.

61. The method for food production according to claim 56, further comprising the step of adding at least one filling.

62. The method for food production according to claim 56, further comprising the step of adding at least one finish.

63. The method for food production according to claim 62, further comprising the step of freezing the food product, after step (c).

64. The method for food production according to claim 63, further comprising the step of heating the frozen product, using microwave energy.

65. The method for food production according to claim 63, further comprising the step of heating the frozen product, using radiant energy.

66. The method for food production according to claim 56, wherein the crunchy edible mixture contains a thickener.

67. The method for food production according to claim 66, wherein the thickener is a modified vegetable gum.

68. The method for food production according to claim 66, wherein the thickener is selected from the group consisting of a modified vegetable gum, xanthan gum, cellulose gum and modified food starch.

69. An edible mixture for coating a food product containing a paste, to provide a crunchy surface, after the food product has been frozen and then heated with microwave energy, this edible mixture comprises water, corn starch, flour and an agent thickener.

70. The edible mixture of claim 69, wherein the thickening agent is a modified vegetable gum.

71. The edible mixture of claim 69, wherein the thickening agent consists of a modified vegetable gum, xanthan gum, cellulose gum and modified food starch.

72. The edible mixture of claim 69, further comprising an aqueous caramel color.

73. The edible mixture of claim 69, further comprising salt and a baking powder.

74. An edible mixture for coating a food product containing a paste, for supplying a crunchy surface, after the food product has been frozen, and then heated with radiant energy, this edible mixture comprises water, corn starch, flour and an agent thickener.

75. The edible mixture of claim 74, wherein the thickening agent is a modified vegetable gum.

76. The edible mixture of claim 74, wherein the thickening agent is selected from the group consisting of a modified vegetable gum, xanthan gum, cellulose gum and modified food starch.

77. The edible mixture of claim 74, further comprising an aqueous caramel color.

78. The edible mixture of claim 74, further comprising salt and baking powder.

79. An edible mixture for coating a food product containing a paste, for supplying a crunchy surface, after the food product has been frozen and then heated with microwave energy, this edible mixture comprises, water, corn starch, water caramel color , salt, baking powder and modified vegetable gum.

80. The edible mixture of claim 79, wherein the ingredients are present in the following percentages by weight: water, between 53 and 80%, corn starch, between 10 and 43%, flour, between 2 and and 25%, the caramel color aqueous, between 1 and 15%, the salt, between 0 and 6% the baking powder, between 0 and 2%, the modified vegetable gum, between 0.01 and 1.0%.

81. The edible mixture of claim 79, wherein the ingredients are present in the following percentages by weight: water, between 53.5 and 70%, corn starch, between 15 and 40%, flour, between 3 and 13%, the caramel color aqueous, between 2 and 5.5% salt, between 1 and 3%, the baking powder, between 0.4 and 1.3%, the modified vegetable gum, between 0.02 and the 0.5.

82. The edible mixture of claim 79, wherein the ingredients are present in the following percentages by weight: water, 54%, corn starch, 33%, flour, 8% aqueous caramel color, 3%, salt , 1.3%, baking powder, 0.7%, modified vegetable gum, 0.05%.

83. An edible mixture for coating a food product containing a paste, for supplying organoleptic qualities of a freshly baked product, after the food product has been frozen and then heated with radiant energy, this edible mixture comprises water, corn starch, flour , watery caramel color, salt, baking powder and a modified vegetable gum.

84. The edible mixture of claim 83, wherein the ingredients are present in the following percentages by weight: water, between 55 and -80%, corn starch, between 10 and 30%, flour, among 2 and 15%, the caramel color aqueous, between 1 and 15% the salt, between 0 and 6%, the baking powder, between 0 and 2%, the modified vegetable gum, between the 0.01 and the 1. 0%

85. The edible mixture of claim 83, wherein the ingredients are present in the following percentages by weight: water, between 64 and 70%, corn starch, between 15 and 25%, flour, between 6 and 12%, the caramel color aqueous, between 2 and 5.5% salt, between 1 and 3%, the baking powder, between 0.4 and 1.3%, the modified vegetable gum, between 0.002 and 0.5%.

86. The edible mixture of claim 83, wherein the ingredients are present in the following percentages by weight: water, 66%, corn starch, 18%, flour, 9%, caramel color, 3%, salt, 1.5%, baking powder, 0.7% and modified vegetable gum, 0.08% SUMMARY OF THE INVENTION A process and formulation to produce a pasta product is disclosed (20), which can be frozen and reconstituted in a microwave oven, an electric toaster, a toaster oven or a conventional oven (36), but which has the organoleptic qualities of a freshly baked product. The pasta products can be reconstituted in a microwave oven, without the use of a susceptor and while avoiding moisture, gummy and crushed characteristics, which typically result from microwave heating without a susceptor. Snacks and other products, with a crunchy crust, can be stored and sold frozen, and then prepared to eat by heating them in a microwave oven, an electric toaster, a toaster oven or a conventional oven. Conventional pasta is coated with an edible mixture (38), which contains a thickening agent. The pasta coated with the edible mixture or the filled or finished pasta products are then fried instantaneously (30) or fried regularly (40) in hot oil for a short period. The instant fried pasta or the stuffed or finished product is then baked in a conventional manner. When the pasta, fried instantaneously, without filling or finishing, is baked before this filling or finishing, it is then subjected to said filling or finishing, and the product is then frozen for storage and sale. When the final consumer wants to eat the product, he removes it from the frozen storage and heats it, in a microwave oven, an electric toaster, a toaster oven or a conventional oven (36), and has the organoleptic qualities of a freshly baked product. The pasta product can be reconstituted in a microwave oven, without the use of a susceptor, and has a crunchy crust.