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1. WO2016150476 - CRISPY FOODSTUFF

Publication Number WO/2016/150476
Publication Date 29.09.2016
International Application No. PCT/EP2015/056065
International Filing Date 23.03.2015
IPC
A21D 13/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
CPC
A21D 13/22
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
20Partially or completely coated products
22coated before baking
A21D 13/28
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
20Partially or completely coated products
28characterised by the coating composition
A21D 13/60
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
60Deep-fried products, e.g. doughnuts
A21D 6/001
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
001Cooling
A23L 13/03
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
03Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
A23L 13/57
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
50Poultry products, e.g. poultry sausages
55Treatment of original pieces or parts
57Coating with a layer or stuffing
Applicants
  • FOOD COMPOUNDS BV [NL]/[NL]
Inventors
  • BEZEMER, Karel Johannes
Agents
  • VAN KOOIJ, Adriaan
Priority Data
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) CRISPY FOODSTUFF
(FR) PRODUIT ALIMENTAIRE CROUSTILLANT
Abstract
(EN)
The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt% to 50 wt% dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) backing, frying or boiling the water, or water vapour, exposed foodstuff.
(FR)
La présente invention concerne des procédés permettant de traiter des produits alimentaires où, après exposition aux micro-ondes dudit produit alimentaire traité, un produit alimentaire croustillant, craquant ou croquant est obtenu. La présente invention concerne en outre des granulés qui peuvent être utilisés dans les procédés de la présente invention, et un produit alimentaire croustillant, craquant ou croquant qui peut être obtenu par les procédés selon l'invention. Spécifiquement, la présente invention concerne des procédés permettant de traiter des produits alimentaires comprenant les étapes consistant à a) utiliser un produit alimentaire ; b) enrober le produit alimentaire d'une poudre sèche ou de granulés secs comportant de 5 % en poids à 50 % en poids de dextrine ; c) exposer le produit alimentaire enrobé de granulés à de l'eau ou à de la vapeur d'eau pendant 0,1 à 10 secondes ; et d) cuire, frire ou bouillir le produit alimentaire exposé à de l'eau ou à de la vapeur d'eau.
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