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WO1993003634A1 - Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes - Google Patents

Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes Download PDF

Info

Publication number
WO1993003634A1
WO1993003634A1 PCT/GB1992/001559 GB9201559W WO9303634A1 WO 1993003634 A1 WO1993003634 A1 WO 1993003634A1 GB 9201559 W GB9201559 W GB 9201559W WO 9303634 A1 WO9303634 A1 WO 9303634A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
batter
weight
cellulose gum
predust
Prior art date
Application number
PCT/GB1992/001559
Other languages
English (en)
Inventor
Keith Graham Pickford
Original Assignee
Novus Investments Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novus Investments Limited filed Critical Novus Investments Limited
Priority to EP92918462A priority Critical patent/EP0661935A1/fr
Priority to JP5504216A priority patent/JPH06510186A/ja
Publication of WO1993003634A1 publication Critical patent/WO1993003634A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • the present invention relates to food products provided with a microwavable coating such that the product may be heated by microwave irradiation prior to consumption.
  • microwave oven is now well established in both the home and in catering establishments for heating food.
  • Microwave ovens are particularly suitable for heating food products which have been pre- prepared by a food manufacturer.
  • Such pre-prepared products are supplied for example to shops and supermarkets and also to restaurants and so-called "fast food” establishments.
  • the pre-prepared product need only be heated in the microwave oven so that time spent in food preparation by, for example, personnel in a catering establishment is minimised.
  • Examples of such pre-prepared products are batter coated foodstuffs in which the basic foodstuff (e.g. meat, fish, poultry, vegetables, fruit, iced products etc) has been coated in batter, optionally subsequently coated in crumbs, and then deep fried prior to being frozen for supply to the shop, supermarket, or catering establishment.
  • the basic foodstuff e.g. meat, fish, poultry, vegetables, fruit, iced products etc
  • EP-A-0 155 760 discloses a procedure for forming a coating composition on a foodstuff by applying sequentially
  • the predust layer is a finely divided mixture of components and may, for example, comprise ' about 1 - 10% of powdered egg albumen or other food binder (eg gelatin or starch) to provide adhesion for the
  • the overall coating composition (i.e. comprised of (a) - (c) above) is chosen to provide an overall controlled degree of porosity to retain some moistness but to release the excess generated during reheating.
  • WO-A-88/06007 relates particularly to a batter composition and also discloses a method by which a foodstuff may be prepared prior to coating with the batter.
  • the foodstuff may be predusted with a high amylose starch and alternatively or additionally a precoat of methyl cellulose may be employed.
  • a coated foodstuff which may be reheated by microwave irradiation, the method comprising:
  • a predust composition which is an admixture of at least one particulate starch and at least one particulate cellulose gum which per se gels upon heating in the presence of moisture
  • crumb is applied to the battered foodstuff prior to frying thereof.
  • the fried food product may for example be chilled or frozen. If desired, the food product may be subject to further cooking or other processing steps after frying and prior to chilling or freezing.
  • the food products produced by the method of the invention may be packaged in a suitable container, e.g. a microwavable tray, and frozen for storage. Subsequently, the products may be reheated in a microwave oven.
  • a suitable container e.g. a microwavable tray
  • the function of the pre-dust composition is to form a dense high viscosity surface film which acts as an oil absorption barrier and a moisture migration barrier. Furthermore, the film acts as a high temperature, freeze stable environment for any seasoning in the product composition (see below), and also as a "substrate" to which
  • SUBSTITUTE SHEET bonding with the batter can take place.
  • a further function of the film is to act as a cryoprotectant.
  • the presence of the starch and cellulose gum in the batter provide a cooked batter which forms a heat stable freeze-thaw-heat barrier/surface.
  • the batter is regenerated with steam issuing from the food product.
  • the coating as a whole allows excess moisture to pass through as thermal gelation takes place. Subsequently, when the food cools after excess moisture is released, the coating self-crisps by absorption of free moisture.
  • the overall result is that, in the reheated product, the texture of the coated food and the crispness of the batter are as would be expected for a freshly deep-fried coated product.
  • the predust composition used in the invention incorporates a cellulose gum which, when in the presence of water, produces a gel upon heating.
  • a cellulose gum which, when in the presence of water, produces a gel upon heating.
  • Such gums are already known and are generally comprised of methylcellulose or hydroxyalkyl derivatives thereof (e.g. hydroxypropylmethylcellulose gum).
  • a particulate starch produce (upon heating in the presence of moisture) a gel of significantly higher viscosity than that obtained for the cellulose gum alone.
  • the preferred cellulose gums for use in the predust composition are methylcellulose gums (and hydroxyalkyl derivatives thereof) and are most preferably those which, at 2% concentration in water and at a temperature of 50-75°C produce a viscosity of 3000 - 100,000 cP as measured using a Brookfield or similar viscometer using a No. 4 spindle or any viscosity appropriate to the predust composition.
  • Particularly suitable cellulose gums are available from The Dow Chemical Company under the Trade Mark METHOCEL.
  • Particularly preferred are those METHOCEL products available under the designations A4M, F4M and K4M.
  • the starch to be used in the predust composition is preferably one having a low amylose content as this will ensure that the starch (and more particularly the- amylose) does not give the foodstuff an undesirable aftertaste.
  • amylose content will be below 35% by weight.
  • Starches which meet this criteria include potato, tapioca, arrowroot, corn, sorghum, rice, wheat, oat, waxy maize, waxy
  • the predust composition will comprise 10-95% by weight of the starch and 5-90% of the cellulose gum based on the total weight of the starch and gum in the predust. More preferably, the predust composition comprises 10-70% by weight of the cellulose gum, even more preferably about 30-55% of the gum on the same weight basis.
  • the product composition may also include seasoning, e.g. in an amount up to 50% (e.g. 20-40%) by weight (of the total weight of the predust composition) of seasoning.
  • seasoning in the predust composition will depend on the food product being coated but may include, for example, salt, pepper, flavourings, and flavour enhancers (e.g. monosodium glutamate). It is found that bonding of the predust composition to the foodstuff ie enhanced when salt and other seasonings are present in the predust composition. We have also found that the seasoning appears to be stabilised by the predust. As a result, the full flavour of the seasoning is obtained in the final product, as compared to the case where the seasoning is applied directly to the foodstuff in which case some destabilisation of the seasoning (and hence loss of flavour) seems to occur.
  • the predust composition may be such that it forms a gel with free surface moisture on the foodstuff prior to thermal geletation during the cooking process.
  • the pick-up of the predust composition by the foodstuff will be about 1-2%.
  • the cellulose gum present in the batter is preferably one which, at 2% concentration in water and at a temperature of 50-75°C, has a viscosity of 2500 to 8500 cP as measured by a Brookfield or similar viscometer using a No. 4 spindle. More preferably this viscosity is
  • Examples of gums which may be used in the batter include METHOCEL products available under the designations A4M, F4M, and K4M.
  • the starch in the batter is preferably a high amylose starch.
  • Such starches are hard granular, high gelation temperature starch.
  • the high amylose starch may for example be that available under the name MICROCRISP from National Starch.
  • the batter will generally also include a flour, most preferably a gluten free flour. It has been found that gluten appears to "clump” and cause a "chewiness" in the product upon reheating.
  • the batter will be produced by admixing the powdered batter ingredients with water. Typically, the powdered batter ingredients will comprise by weight
  • the ancillary ingredients may include D-xylose dried egg yoke, dried egg white, and/or emulsifiers etc.
  • powdered batter ingredients will comprise
  • the D-xylose provides a browning effect (by the Maillard reaction) to give the appearance of a "finished" product from the frying- operation.
  • the product from the frying operation is in fact a 'semi-finished' product with the subsequent microwave heating operation providing the 'finishing' step).
  • Reducing sugars other than D-xylose may also be used.
  • the Glucono-D-Lactone serves to control
  • SUBSTITUTE SHEET the Maillard reaction due to conversion of the lactone into gluconic acid without such control.
  • the powdered ingredients will generally be mixed with water in a ratio of one part ingredients to 2-3 parts water (most preferably about 2.5 parts water).
  • powdered ingredients may be admixed together, and supplied, as a 'batter mix' to be let down with water as required.
  • crumb it is preferred to apply crumb to the battered foodstuff.
  • crumb which may be used is RHM 1004 Japanese Style (unbleached).
  • the crumb will have a particle size of 2 mm to 8 mm.
  • the amount of predust, batter and crumb on the product will be such that, after frying, the coated foodstuff will be 30-40% (e.g. 33-37%) by weight greater than the weight of the uncoated foodstuff. In some circumstances, particularly on smaller core products, the weight increase may be just less than 100%.
  • the batter mix when fried, acts as a cryoprotectant to the crumb and after microwave heating causes the crumb to dry out rapidly and regain its texture.
  • the battered foodstuff is fried using conventional techniques.
  • the temperature of the oil in which the product is fried will be 195 - 198°C.
  • the frying oil may be for example a blend of hydrogenated vegetable oils with dimethyl polysiloxane added as a "frying life" extender. Higher frying temperatures may be used if lower frying times are required.
  • the frying process may be conducted either to cook the foodstuff partially or fully according to requirements.
  • the core food may be part-cooked, with the cooking to completion effected during subsequent microwaving (see infra).
  • the increase in temperature during the frying process causes the pre-dust composition (in combination with the moisture naturally present on the surface of the foodstuff) to form a viscous gel coating
  • the gel formed by the predust is therefore able to take-up moisture which is thus not released into the batter.
  • the gel produced will be stronger and more stable than that obtained by use of the cellulose gum alone and will provide a strong bond between the batter and the foodstuff.
  • the gel coating will have a greater or lesser permeability to moisture vapour. It is therefore possible to formulate the predust composition to take into account the amount of moisture which will be released by the foodstuff during frying to ensure that a crisp batter is obtained.
  • the gel Upon cooling of the fried product, the gel remains but may or may not decrease in viscosity. During re-heating of the battered product in a microwave oven, the gel (formed from the cellulose gum/starch mixture predust) will again control the moisture which is released into the batter.
  • the predust composition may be formulated to take into account the amount of moisture vapour which will be released into the batter during frying and microwaving to ensure that the batter does not become soggy during either of the heating stages. This will ensure that the foodstuff (when eaten) has a good "mouthfeel" as expected for the type of product being consumed.
  • the predust composition will be dependent on the moisture control which the gel (produced by heating of the predust during frying and microwaving) is required to exhibit.
  • the gel produced by heating of the predust during frying and microwaving
  • fish products should lose water through the gel coating during the heating slips to provide an element of "dryness" within the fish flesh as is desirable for a good "mouthfeel”.
  • meat and poultry should retain moisture during heating to ensure a desirable "mouthfeel" for the product.
  • Other food products eg vegetables
  • a predust composition containing 50-70% by weight of cellulose gum based on the total weight of the cellulose gum and starch
  • higher moisture release is required, e.g. in the case of fish.
  • SUBSTITUTE SHEET Conversely, for a product such a poultry (e.g. chicken) where there is comparatively less moisture release from the foodstuff, a lower amount of cellulose gum would be used (typically 20-30% by weight of the cellulose gum and starch. The higher the amount of cellulose gum in the predust composition the stronger will be the gel formed upon heating. A strong gel gives better stability beneath the batter leading to greater dryness.
  • the predust has been carefully formulated to provide the required degree of moisture control, it is also important that the initial moisture content of the foodstuff is correspondingly controlled for optimum results.
  • fish should be drained before application of the predust to ensure that the amount of moisture to be released is not far in excess of that for which the predust has been formulated.
  • the product After frying, the product is preferably frozen under conditions such that "frost" does not adhere to the coating.
  • the speed of freezing is important. It is essential during this process that moisture migration is avoided. Cryogenic freezing has proven to be the best means of freezing because not only is the process very rapid with the product reaching a core temperature of -30° or lower but there is the added bonus of dehydration of any surplus moisture at the surface of the product.
  • the product may now be packaged for distribution and sale.
  • the packaging may for example be a microwavable bag or tray.
  • the foodstuff When required for consumption, the foodstuff in heated in a conventional domestic or commercial microwave oven. During this heating the foodstuff may recover from ca - 20° to ca +80 oC in one to six minutes depending on the oven and on the weight, size and thickness of the core foodstuff. As described above, the predust composition will (during this heating) revert to a viscous gel with the required moisture transmission characteristics for the particular foodstuff to ensure good "mouthfeel" as discussed previously.
  • This invention may be used in conjunction with a wide range of foodstuffs, eg meat, poultry, fish, vegetables and fruit.
  • the invention may be used, for example, for producing dessert type products in which a fruit puree is coated with batter and crumbs prior to deep frying.
  • a so called "apple crumble" of the type available in fast food establishments is a so called "apple crumble" of the type available in fast food establishments.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Medicinal Preparation (AREA)

Abstract

On décrit un procédé de production d'un aliment enrobé pouvant être réchauffé par rayonnement micro-ondes. Le procédé consiste (a) à déposer sur l'aliment, avant pulvérisation, une composition comprenant au moins un amidon particulaire et au moins une gomme de cellulose particulaire, connue en soi pour produire un gel lors du chauffage en présence d'humidité, (b) à enrober l'aliment, avant pulvérisation, d'une pâte à frire constituée d'un amidon et d'une gomme de cellulose connue en soi pour produire un gel lors du chauffage en présence d'humidité (c) à frire l'aliment enrobé de pâte à frire, et (d) à procéder au refroidissement du produit frit.
PCT/GB1992/001559 1991-08-23 1992-08-24 Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes WO1993003634A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP92918462A EP0661935A1 (fr) 1991-08-23 1992-08-24 Rev tement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes
JP5504216A JPH06510186A (ja) 1991-08-23 1992-08-24 澱粉およびセルロースをベースとするマイクロ波コーティング

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9118241.0 1991-08-23
GB919118241A GB9118241D0 (en) 1991-08-23 1991-08-23 Food products

Publications (1)

Publication Number Publication Date
WO1993003634A1 true WO1993003634A1 (fr) 1993-03-04

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1992/001559 WO1993003634A1 (fr) 1991-08-23 1992-08-24 Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes

Country Status (6)

Country Link
EP (1) EP0661935A1 (fr)
JP (1) JPH06510186A (fr)
AU (1) AU2470592A (fr)
CA (1) CA2116218A1 (fr)
GB (1) GB9118241D0 (fr)
WO (1) WO1993003634A1 (fr)

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996032026A1 (fr) * 1995-04-13 1996-10-17 Novus Foods Ltd. Pate a amylase pour cuisson au four micro-ondes
EP0758202A1 (fr) 1994-05-05 1997-02-19 Novus Foods Ltd. Enrobage alimentaire pouvant etre cuit par micro-ondes
WO1997048292A1 (fr) * 1996-06-18 1997-12-24 Convenience Food Systems B.V. Produit pane a base de poisson ou de viande pouvant etre chauffe au four a micro-ondes et demeurant croustillant
WO1998054983A1 (fr) * 1997-06-06 1998-12-10 Societe Des Produits Nestle S.A. Preparation de morceaux de pommes de terre partiellement frits presentant un temps prolonge de conservation de leurs proprietes
GB2330759A (en) * 1997-10-29 1999-05-05 Danisco Reheatable coated foods
DE19921681A1 (de) * 1999-05-12 2000-11-16 Aventis Cropscience Gmbh Panierte Lebensmittel
WO2003063620A3 (fr) * 2002-02-01 2003-11-20 Tno Couche de separation resistante a l'humidite
WO2003101228A1 (fr) * 2002-06-04 2003-12-11 Alimentaria Adin, S.A. Procede destine a la preparation d'un aliment pane et surgele
EP1430789A1 (fr) * 2002-12-19 2004-06-23 National Starch and Chemical Investment Holding Corporation Barrière contre l'humidité pour produit alimentaire.
ES2238007A1 (es) * 2004-01-27 2005-08-01 Francisco J. Mestres Pons Composicion de un producto alimenticio utilizado en la fritura para alimentos precocinados y/o crudos congelados o no conservados posteriormente en congelacion.
ES2238006A1 (es) * 2004-01-27 2005-08-01 Francisco J. Mestres Pons Procedimiento de fritura para alimentos precocinados y/o crudos, congelados o no conservados posteriormente en congelacion.
WO2005104870A1 (fr) * 2004-04-27 2005-11-10 Solae Llc Revetement a faible teneur en glucides pour des aliments panes
ES2246723A1 (es) * 2004-08-12 2006-02-16 Frco. Javier Mestres Pons Procedimiento de fritura para alimentos precocinados y/o crudos congelados o no, conservados posteriormente en congelacion o refrigeracion.
WO2011086386A1 (fr) 2010-01-15 2011-07-21 Crisp Sensation Holding S.A. Pâte à frire pour cuisson au micro-ondes
EP2481295A1 (fr) 2011-01-27 2012-08-01 Crisp Sensation Holding SA Produit alimentaire enrobé pouvant passer aux micro-ondes et procédé et appareil pour sa fabrication
EP2481294A1 (fr) 2011-01-27 2012-08-01 Crisp Sensation Holding SA Produit alimentaire enrobé pouvant passer aux micro-ondes et procédé et appareil pour sa fabrication
US20120196005A1 (en) * 2011-01-27 2012-08-02 Crisp Sensation Holding S.A. Production of microwaveable coated food products
EP2522230A1 (fr) 2011-05-13 2012-11-14 Crisp Sensation Holding SA Pâte à frire pouvant passer aux micro-ondes
EP2692242A1 (fr) 2012-07-30 2014-02-05 Crisp Sensation Holding SA Pâte à frire pouvant passer aux micro-ondes
EP2875732A1 (fr) * 2013-11-22 2015-05-27 Crisp Sensation Holding S.A. Produits de fromage stabilisés
EP2901869A1 (fr) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Pâte qui peut être cuite aux micro-ondes
US9295272B2 (en) 2008-07-01 2016-03-29 Crisp Sensation Holding S.A. Crumb coating for food products
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
US9332767B2 (en) 2010-01-15 2016-05-10 Crisp Sensation Holding S.A. Microwaveable batter
US9433237B2 (en) 2011-12-20 2016-09-06 Crisp Sensation Holding S.A. Crumb manufacture
EP3141129A1 (fr) 2015-09-09 2017-03-15 Crisp Sensation Holding S.A. Produit alimentaire enrobé micro-ondable et procédé de fabrication
EP3141132A1 (fr) 2015-09-09 2017-03-15 Crisp Sensation Holding S.A. Produit alimentaire enrobé micro-ondable et procédé de fabrication
EP3287012A1 (fr) 2016-08-22 2018-02-28 Crisp Sensation Holding SA Fabrication de produits alimentaires panés
US10375983B2 (en) 2010-01-15 2019-08-13 Crisp Sensation Holding B.V. Coated stabilized microwave heated foods

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08275737A (ja) * 1995-04-06 1996-10-22 Kanai Masaharu まりも状食品およびその製造方法
JP7240566B1 (ja) * 2021-07-08 2023-03-15 株式会社Ｊ－オイルミルズ フライ食品用打ち粉

Citations (5)

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Publication number Priority date Publication date Assignee Title
US3956515A (en) * 1974-04-05 1976-05-11 A. E. Staley Manufacturing Company Edible starch batters
EP0155760A1 (fr) * 1984-02-13 1985-09-25 The Griffith Laboratories, Limited Procédé d'enrobage de produits alimentaires et compositions d'enrobage pour ce procédé
WO1988006007A1 (fr) * 1987-02-20 1988-08-25 Cibus Sa Pate a frire pouvant etre cuite par micro-ondes
US4778684A (en) * 1986-07-08 1988-10-18 National Starch And Chemical Corporation Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
EP0392119A2 (fr) * 1989-04-14 1990-10-17 INTERNATIONAL FLAVORS & FRAGRANCES INC. Produits alimentaires imperméables à l'huile, retenant l'eau et contenant des dérivés d'oxyde de silicium

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3956515A (en) * 1974-04-05 1976-05-11 A. E. Staley Manufacturing Company Edible starch batters
EP0155760A1 (fr) * 1984-02-13 1985-09-25 The Griffith Laboratories, Limited Procédé d'enrobage de produits alimentaires et compositions d'enrobage pour ce procédé
US4778684A (en) * 1986-07-08 1988-10-18 National Starch And Chemical Corporation Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
WO1988006007A1 (fr) * 1987-02-20 1988-08-25 Cibus Sa Pate a frire pouvant etre cuite par micro-ondes
EP0392119A2 (fr) * 1989-04-14 1990-10-17 INTERNATIONAL FLAVORS & FRAGRANCES INC. Produits alimentaires imperméables à l'huile, retenant l'eau et contenant des dérivés d'oxyde de silicium

Cited By (50)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0758202A1 (fr) 1994-05-05 1997-02-19 Novus Foods Ltd. Enrobage alimentaire pouvant etre cuit par micro-ondes
WO1996032026A1 (fr) * 1995-04-13 1996-10-17 Novus Foods Ltd. Pate a amylase pour cuisson au four micro-ondes
AU719600B2 (en) * 1995-04-13 2000-05-11 Novus Foods Ltd. Microwave batter comprising amylase
WO1997048292A1 (fr) * 1996-06-18 1997-12-24 Convenience Food Systems B.V. Produit pane a base de poisson ou de viande pouvant etre chauffe au four a micro-ondes et demeurant croustillant
WO1998054983A1 (fr) * 1997-06-06 1998-12-10 Societe Des Produits Nestle S.A. Preparation de morceaux de pommes de terre partiellement frits presentant un temps prolonge de conservation de leurs proprietes
GB2330759A (en) * 1997-10-29 1999-05-05 Danisco Reheatable coated foods
WO1999021444A1 (fr) * 1997-10-29 1999-05-06 Danisco A/S Denree alimentaire susceptible d'etre rechauffee
EP0913099A1 (fr) * 1997-10-29 1999-05-06 Danisco A/S Enrobage pour produit alimentaire
DE19921681A1 (de) * 1999-05-12 2000-11-16 Aventis Cropscience Gmbh Panierte Lebensmittel
US6475541B1 (en) 1999-05-12 2002-11-05 Aventis Cropscience Gmbh Batter-coated food products
WO2003063620A3 (fr) * 2002-02-01 2003-11-20 Tno Couche de separation resistante a l'humidite
ES2197009B1 (es) * 2002-06-04 2005-03-01 Alimentaria Adin, S.A. Proceso para la preparacion de un alimento rebozado y congelado.
ES2197009A1 (es) * 2002-06-04 2003-12-16 Alimentaria Adin S A Proceso para la preparacion de un alimento rebozado y congelado.
WO2003101228A1 (fr) * 2002-06-04 2003-12-11 Alimentaria Adin, S.A. Procede destine a la preparation d'un aliment pane et surgele
EP1430789A1 (fr) * 2002-12-19 2004-06-23 National Starch and Chemical Investment Holding Corporation Barrière contre l'humidité pour produit alimentaire.
ES2238006A1 (es) * 2004-01-27 2005-08-01 Francisco J. Mestres Pons Procedimiento de fritura para alimentos precocinados y/o crudos, congelados o no conservados posteriormente en congelacion.
ES2238006B1 (es) * 2004-01-27 2006-10-16 Francisco J. Mestres Pons Procedimiento de fritura para alimentos precocinados y/o crudos, congelados o no conservados posteriormente en congelacion.
ES2238007B1 (es) * 2004-01-27 2006-10-16 Francisco J. Mestres Pons Composicion de un producto alimenticio utilizado en la fritura para alimentos precocinados y/o crudos congelados o no conservados posteriormente en congelacion.
ES2238007A1 (es) * 2004-01-27 2005-08-01 Francisco J. Mestres Pons Composicion de un producto alimenticio utilizado en la fritura para alimentos precocinados y/o crudos congelados o no conservados posteriormente en congelacion.
WO2005104870A1 (fr) * 2004-04-27 2005-11-10 Solae Llc Revetement a faible teneur en glucides pour des aliments panes
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EP3141132A1 (fr) 2015-09-09 2017-03-15 Crisp Sensation Holding S.A. Produit alimentaire enrobé micro-ondable et procédé de fabrication
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EP0661935A1 (fr) 1995-07-12
JPH06510186A (ja) 1994-11-17
AU2470592A (en) 1993-03-16
CA2116218A1 (fr) 1993-03-04
GB9118241D0 (en) 1991-10-09

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