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1. (WO2017042295) PRODUIT ALIMENTAIRE ENROBÉ MICRO-ONDABLE ET SON PROCÉDÉ DE PRÉPARATION
Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

CLAIMS

1. A method of producing a frozen, microwaveable, coated food product comprising the successive steps of:

providing a portion of a solid or solidified substrate;

coating the portion with a primary aqueous coating liquid to form a primary coated portion; applying a coating of bonding crumb to the primary coated portion to form a bonding crumb coated portion;

applying a secondary aqueous coating liquid to the bonding crumb coated portion to form a secondary coated portion;

applying a coating of coating crumb to the secondary coated portion to form a breaded portion;

frying the breaded portion by contacting the breaded portion for at least 100 seconds with hot oil having a temperature of at least 150°C; and

freezing the fried coated portion;

wherein the primary coating liquid and the secondary coating liquid contain less than 10wt%, preferably less than 5wt% flour.

2. A method according to claim 1 , wherein the secondary aqueous coating liquid contains at least 0.05wt%, preferably 0.1-lwt% cellulose ether.

3. A method according to claim 1 or 2, wherein the secondary aqueous coating liquid contains at least 0.03wt%, preferably 0.05-lwt% egg protein.

4. A method according to any of claims 1 to 3, wherein the secondary aqueous coating liquid contains at least 0.05wt%, preferably 0.01-lwt% of a gum selected from xanthan gum, gellan gum and combinations thereof.

5. A method according to any preceding claim, wherein the secondary aqueous coating liquid contains starch selected from: oat starch, rice starch and mixtures thereof.

6. A method according to claim 5, wherein the amount of starch by dry weight is 5wt% to 30wt%, preferably 10wt% to 25wt%, more preferably about 25wt%.

7. A method according to any preceding claim, wherein the substrate is stabilised with a composition comprising:

cellulose gum 15wt%

modified starch 24wt%

polydextrose 40wt%

xanthan gum 6wt%

egg albumen 15wt%

100%

8. A method according to any preceding claim, wherein the amount of dry solids in the secondary aqueous coating liquid may be from 0.5wt% to 3wt%, particularly lwt% to 2.5wt%, even more preferably lwt% to 2wt%.

9. A method according to any preceding claim, wherein the secondary aqueous coating contains by dry weight:

cellulose gum 15-35wt%

modified starch 15-35wt%

hydrocolloid 15-30wt%

protein component 10-20wt%

100%

10. A method according to any one of claims 1 to 8, wherein the secondary aqueous coating contains by dry weight:

cellulose gum 20-30wt%

modified starch 20-40wt%

hydrocolloid 15-40wt%

egg albumen 10-30wt%

100%

1 1. A method according to any preceding claim, wherein the secondary aqueous coating contains by dry weight:

cellulose gum 25wt%

modified starch 35wt%

xanthan gum 25wt%

egg albumen 15wt%

100%

12. A method according to any preceding claim, wherein the secondary aqueous coating contains by dry weight:

cellulose gum 25wt%

modified starch 35wt%

xanthan gum 15wt%

egg albumen 2 wt%

100%

13. A method according to any of claims 1 to 8, wherein the secondary aqueous coating liquid contains at least 0.1 wt%, preferably 0.15-2 wt% of modified starch.

14. A frozen, microwaveable, coated food product comprising:

a core of cooked edible material having a weight equal to 15-95wt% of the food product, a fried coating that envelops the core of edible material and having weight equal to 5- 85wt% of the food product, the coating being formed from at least four coating layers, including successively: a primary aqueous coating, a bonding crumb layer, a secondary aqueous coating and a coating crumb layer;;

wherein the primary aqueous coating and the secondary aqueous coating contain less than

10wt% flour, preferably 5wt% flour, by weight of dry matter and at least 10%> cellulose ether by weight of dry matter.

15. A frozen, microwaveable, coated food product according to claim 14, wherein the food product is obtainable by a method according to any of claims 1-13.