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WO1988006007A1 - Microwave cookable batter - Google Patents

Microwave cookable batter Download PDF

Info

Publication number
WO1988006007A1
WO1988006007A1 PCT/EP1988/000149 EP8800149W WO8806007A1 WO 1988006007 A1 WO1988006007 A1 WO 1988006007A1 EP 8800149 W EP8800149 W EP 8800149W WO 8806007 A1 WO8806007 A1 WO 8806007A1
Authority
WO
WIPO (PCT)
Prior art keywords
batter
mix
flour
emulsion
weight
Prior art date
Application number
PCT/EP1988/000149
Other languages
French (fr)
Inventor
Keith Graham Pickford
Wolfgang Schweizer
Original Assignee
Cibus Sa
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 Cibus Sa filed Critical Cibus Sa
Publication of WO1988006007A1 publication Critical patent/WO1988006007A1/en

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

  • This invention relates to a coating for foodstuffs which is cookable by means of a microwave oven.
  • the invention relates particularly to a microwave cookable batter although breaded coatings are also disclosed.
  • a batter mix composition mixable with water to form a microwave cookable batter emulsion comprising from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free and from 8 to 12 parts by weight of protein.
  • the modified starch may comprise a mixture of high amylase starch such as yellow cornflour starch and dextrinised starch such as dextrinised cornflour starch.
  • high amylase starch such as yellow cornflour starch
  • dextrinised starch such as dextrinised cornflour starch.
  • the proportions of amylase to dextrinised starch are preferably in the range by weight 7:1 to 3.5:1.
  • the substantially gluten-free flour may comprise soya flour or wheat flour which has been treated to remove the gluten.
  • the absence of gluten helps to ensure that elastic, soggy batter is not formed when the product is cooked.
  • - soya flour having a high enzyme contact is preferred for example a proportion of one part by weight of high enzyme soya flour to six parts of, soya flour may be used.
  • Lecithinated soya flour may also be used.
  • Other flours can be used in place of, or in combination with soya flour, for example rice flour, potato flour, cornflour, wheat flour or any other starch or flour having the same characteristics as soya flour.
  • the protein is preferably egg protein or a protein similar to egg protein which may be for example dried egg albumen.
  • the protein acts both as a foaming agent and a foam stabiliser. During cooking the protein is believed to be adsorbed onto the interface between an oil film and the air. The protein coagulates as the temperature rises forming a rigid bubble or other layer in the batter.
  • the batter mix preferably comprises an emulsifying agent.
  • emulsifying agents include egg yolk, lecithin, polypeptide emulsifiers, and fatty acid esters such as glyceryl monostearate.
  • An emulsifying agent need not be used if a suitably uniform emulsion can be formed without it.
  • the emulsion can be produced in any way, that is to say, chemically or mechanically.
  • the batter mix in accordance with this invention preferably incorporates from 0.5 to 2%, preferably from 1.0 to 2.0% by weight of a reducing sugar.
  • a reducing sugar is preferred although fructose or other non-sweetening reducing sugars may be employed.
  • Use of reducing sugars enhances the flavour of foodstuffs and accelerates the Maillard Reaction which causes browning of the cooked batter.
  • the preferred batter mix may also incorporate from 0.5 to 1.5% by weight of D-glucono- ⁇ -lactone which serves to control the Maillard Reaction due to conversion of the lactone into gluconic acid without such control.
  • the Maillard Reaction might be excessive due to the presence of the reducing sugar.
  • the batter mix in accordance with this invention may include from 0.5 to 1.5% by weight of a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics.
  • a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics examples include cellulose, for example methyl cellulose is preferred although alginates or other substances may be employed.
  • the barrier forming substance may be included in the batter mix or batter emulsion.
  • the barrier forming substance may be applied by spraying or otherwise onto crumbs used in formation of breading to improve their texture and performance upon freezing.
  • the combination of methyl cellulose and D-xylose is particularly advantageous in enhancing browning of the batter. Uptake of water by the batter after microwave heating is also enhanced, leading to formation of a - 4 - crisp product.
  • the batter mix is combined with a liquid such as water, milk or mixtures thereof and an emulsion formed.
  • the amount of liquid used depends on the consistency of the batter required. Generally the proportions by weight of liquid to batter mix will be of the order of 2:1 to 3:1 preferably 2.5:1.
  • the batter emulsion can be coated on food in any suitable way. Foodstuffs may be predusted prior to coating with the batter emulsion. Use of high amylase starch or albumen is preferred although flour or other materials known to those skilled in the art may be employed. Alternatively or in addition a precoat of methyl cellulose may be employed.
  • Prior to cooking breading may be applied to the coated foodstuff.
  • Oriental, Japanese or Panko crumbs may be employed.
  • EXAMPLE A batter mix was formulated according to the following recipe. % by weight based on the total weight of the mix High amylase starch (Microcrisp) 40
  • Pieces of cod 4 cm x 2 cm in size were dried and predusted with powdered albumen powder. The pieces were then coated with the batter emulsion and crumbed using large Japanese type crumbs. The pieces were par fried for 2 minutes. The resultant batter coating was very acceptable, being very crisp and tasty.
  • the pieces were then placed in a dish, covered with film to exclude as much air as possible then placed in a blast freezer.
  • the pieces were maintained below -10°C for 7 days after which they were cooked from deep frozen in a standard catering 150 W microwave oven.
  • the cooked pieces were then examined and tasted.
  • the texture of the product was measured using the Warner Bratzler shear test wherein a sample was inserted into a triangular opening in a blade and then sheared by passage of the blade between two rectangular bars. The force applied to the blade was recorded using a chart recorder.
  • the product was found to have a good taste and texture.
  • the fat content of the batter was low and the batter was firm and crisp.
  • Comparison of the results of the shear test with results from proprietory fried and other products showed the product of the invention to be comparable with fried fresh and non-frozen products.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A batter mix which can be made into a batter emulsion for coating on foodstuffs that are to be frozen and subsequently cooked by amicrowave oven. The mix comprises from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of gluten-free flour and from 8 to 12 parts by weight of protein.

Description

- i -
MICROWAVE COOKABLE BATTER
This invention relates to a coating for foodstuffs which is cookable by means of a microwave oven. The invention relates particularly to a microwave cookable batter although breaded coatings are also disclosed.
Conventional batters which are suitable for coating foodstuffs to be fried are not suitable for microwave cooking. Although the coated foodstuffs may be correctly cooked, the cooked batter is often chewy and may have a poor texture and/or taste.
According to the invention there is provided a batter mix composition mixable with water to form a microwave cookable batter emulsion comprising from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free and from 8 to 12 parts by weight of protein.
The modified starch may comprise a mixture of high amylase starch such as yellow cornflour starch and dextrinised starch such as dextrinised cornflour starch. The proportions of amylase to dextrinised starch are preferably in the range by weight 7:1 to 3.5:1.
The substantially gluten-free flour may comprise soya flour or wheat flour which has been treated to remove the gluten. The absence of gluten helps to ensure that elastic, soggy batter is not formed when the product is cooked. Use of a proportion of uncooked - 2. - soya flour having a high enzyme contact is preferred for example a proportion of one part by weight of high enzyme soya flour to six parts of, soya flour may be used. Lecithinated soya flour may also be used. Other flours can be used in place of, or in combination with soya flour, for example rice flour, potato flour, cornflour, wheat flour or any other starch or flour having the same characteristics as soya flour.
The protein is preferably egg protein or a protein similar to egg protein which may be for example dried egg albumen. The protein acts both as a foaming agent and a foam stabiliser. During cooking the protein is believed to be adsorbed onto the interface between an oil film and the air. The protein coagulates as the temperature rises forming a rigid bubble or other layer in the batter.
To ensure the formation of an emulsion when the batter mix is combined with an appropriate liquid such as water, milk or mixture thereof, the batter mix preferably comprises an emulsifying agent. Examples of emulsifying agents include egg yolk, lecithin, polypeptide emulsifiers, and fatty acid esters such as glyceryl monostearate. An emulsifying agent need not be used if a suitably uniform emulsion can be formed without it. The emulsion can be produced in any way, that is to say, chemically or mechanically.
The batter mix in accordance with this invention preferably incorporates from 0.5 to 2%, preferably from 1.0 to 2.0% by weight of a reducing sugar. Use of D-xylose is preferred although fructose or other non-sweetening reducing sugars may be employed. Use of reducing sugars enhances the flavour of foodstuffs and accelerates the Maillard Reaction which causes browning of the cooked batter.
The preferred batter mix may also incorporate from 0.5 to 1.5% by weight of D-glucono-^-lactone which serves to control the Maillard Reaction due to conversion of the lactone into gluconic acid without such control. The Maillard Reaction might be excessive due to the presence of the reducing sugar.
The batter mix in accordance with this invention may include from 0.5 to 1.5% by weight of a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics. Examples include cellulose, for example methyl cellulose is preferred although alginates or other substances may be employed. The barrier forming substance may be included in the batter mix or batter emulsion.
Alternatively, or in addition the barrier forming substance may be applied by spraying or otherwise onto crumbs used in formation of breading to improve their texture and performance upon freezing. The combination of methyl cellulose and D-xylose is particularly advantageous in enhancing browning of the batter. Uptake of water by the batter after microwave heating is also enhanced, leading to formation of a - 4 - crisp product.
In use the batter mix is combined with a liquid such as water, milk or mixtures thereof and an emulsion formed. The amount of liquid used depends on the consistency of the batter required. Generally the proportions by weight of liquid to batter mix will be of the order of 2:1 to 3:1 preferably 2.5:1. The batter emulsion can be coated on food in any suitable way. Foodstuffs may be predusted prior to coating with the batter emulsion. Use of high amylase starch or albumen is preferred although flour or other materials known to those skilled in the art may be employed. Alternatively or in addition a precoat of methyl cellulose may be employed.
Prior to cooking breading may be applied to the coated foodstuff. Oriental, Japanese or Panko crumbs may be employed.
The following Example further illustrates the invention.
EXAMPLE A batter mix was formulated according to the following recipe. % by weight based on the total weight of the mix High amylase starch (Microcrisp) 40
Dextrinised starch (Microcrisp D) 8
Dried egg yolk (Hanningsen' s type Yl ) 3
Dried egg white (Henningsen1 s P.19) 10
Methyl cellulose (Methocel P.50) 1 Soya flour 30
High enzyme soya flour 5
Glyceryl monostearate 1
D-xylose 1
Glucono-S-lactone 1^ 100
100 g of the mix was blended with 250 ml of water to form a batter emulsion.
Pieces of cod 4 cm x 2 cm in size were dried and predusted with powdered albumen powder. The pieces were then coated with the batter emulsion and crumbed using large Japanese type crumbs. The pieces were par fried for 2 minutes. The resultant batter coating was very acceptable, being very crisp and tasty.
The pieces were then placed in a dish, covered with film to exclude as much air as possible then placed in a blast freezer. The pieces were maintained below -10°C for 7 days after which they were cooked from deep frozen in a standard catering 150 W microwave oven. The cooked pieces were then examined and tasted. The texture of the product was measured using the Warner Bratzler shear test wherein a sample was inserted into a triangular opening in a blade and then sheared by passage of the blade between two rectangular bars. The force applied to the blade was recorded using a chart recorder.
The product was found to have a good taste and texture. The fat content of the batter was low and the batter was firm and crisp. Comparison of the results of the shear test with results from proprietory fried and other products showed the product of the invention to be comparable with fried fresh and non-frozen products.

Claims

1. A batter mix composition mixable with water to form a microwave cookable batter emulsion comprises from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free, and from 8 to 12 parts by weight of protein.
2. A batter mix as claimed in Claim 1 wherein the modified starch comprises a mixture of high amylase starch and dextrinised starch.
3. A batter mix as claimed in Claim 2, wherein the proportion of amylase starch to dextrinised starch is in the proportion 7:1 to 3.5:1 by weight.
4. A batter mix as claimed in any preceding claim wherein the substantially gluten free flour comprises soya flour, rice flour, potato flour, cornflour, or wheat flour.
5. A batter mix as claimed in any preceding claim, wherein the protein comprises egg protein.
6. A batter mix as claimed in any preceding claim, wherein the mix further comprises an emulsifying agent.
7. A batter mix as claimed in Claim 6, wherein the emulsifying agent comprises egg yolk, lecithin a polypeptide, a fatty acid ester or mixtures thereof.
8. A batter mix as claimed in any preceding claim, wherein the mix further comprises a reducing sugar.
9. A batter mix as claimed in any preceding claim, wherein the mix further comprises D-glucono-§-lactone.
10. A batter mix as claimed in any preceding claim, wherein the mix further comprises a substance -capable of forming a lipophobic barrier.
11. A batter mix substantially as described herein with reference to the Example.
12. A batter emulsion formed by dispersing a batter mix as claimed in any preceding claim in a liquid.
13. An emulsion as claimed in Claim 12 wherein the liquid is water, milk or a mixture thereof.
14. Foodstuffs coated with batter emulsion as claimed in Claim 12 or Claim 13.
15. A foodstuff as claimed in Claim 14 wherein the said foodstuff is predusted prior to coating with batter emulsion.
16. A foodstuff as claimed in Claim 14 or 15 wherein the batter emulsion coating is breaded.
PCT/EP1988/000149 1987-02-20 1988-02-19 Microwave cookable batter WO1988006007A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB878704050A GB8704050D0 (en) 1987-02-20 1987-02-20 Microwave cookable batter
GB8704050 1987-02-20

Publications (1)

Publication Number Publication Date
WO1988006007A1 true WO1988006007A1 (en) 1988-08-25

Family

ID=10612666

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1988/000149 WO1988006007A1 (en) 1987-02-20 1988-02-19 Microwave cookable batter

Country Status (4)

Country Link
EP (1) EP0303666A1 (en)
AU (1) AU1366488A (en)
GB (1) GB8704050D0 (en)
WO (1) WO1988006007A1 (en)

Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0305105A3 (en) * 1987-08-26 1989-10-11 General Foods Corporation Microwaveable baked goods
US5141759A (en) * 1991-02-21 1992-08-25 Lamb-Weston, Inc. Coated potato product
EP0499684A1 (en) * 1991-02-21 1992-08-26 Lamb-Weston, Inc. Method for making a starch coated potato product
WO1993003634A1 (en) * 1991-08-23 1993-03-04 Novus Investments Limited Microwavable coatings based on starch and cellulose
WO1995030344A1 (en) * 1994-05-05 1995-11-16 Novus Foods Ltd. Microwave cookable food coating
EP0648433A3 (en) * 1993-10-13 1996-04-17 Gen Foods Inc Enhancement of food coating texture via addition of protein/acid/reducing sugar system.
WO1996032026A1 (en) * 1995-04-13 1996-10-17 Novus Foods Ltd. Microwave batter comprising amylase
WO1997003572A1 (en) * 1995-07-15 1997-02-06 Novus Foods Limited Stabilisation of microwave heated foods
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US6132785A (en) * 1998-10-29 2000-10-17 J. R. Simplot Company Process for preparing batter coated french fried potato strips
EP1053690A3 (en) * 1999-05-17 2003-07-02 VK Mühlen Food Service GmbH Battered fried product and process for preparing it
WO2003101228A1 (en) * 2002-06-04 2003-12-11 Alimentaria Adin, S.A. Method of preparing a frozen, battered food product
WO2009095737A3 (en) * 2008-01-31 2009-09-24 Tecnoaliméntica Ltda Composition for superficially blocking interfibrillar spaces in meat and meat treatment methods using said composition
WO2011086386A1 (en) 2010-01-15 2011-07-21 Crisp Sensation Holding S.A. Microwaveable batter
EP2522230A1 (en) 2011-05-13 2012-11-14 Crisp Sensation Holding SA Microwaveable batter
EP2692242A1 (en) 2012-07-30 2014-02-05 Crisp Sensation Holding SA Microwaveable batter
CN103732083A (en) * 2012-05-30 2014-04-16 松脆感控股公司 Microwaveable batter
WO2014108105A1 (en) * 2013-01-10 2014-07-17 Extrudo Becice S.R.O. A food-processing emulsion without gluten for food coating
EP2901869A1 (en) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Microwaveable batter
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
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
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
US10375983B2 (en) 2010-01-15 2019-08-13 Crisp Sensation Holding B.V. Coated stabilized microwave heated foods

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4208442A (en) * 1978-10-23 1980-06-17 General Foods Corporation Composition for use in preparing a baked coated comestible
WO1985001188A1 (en) * 1983-09-14 1985-03-28 National Starch And Chemical Corporation Batters containing high amylose flour for microwaveable pre-fried foodstuffs
EP0155760A1 (en) * 1984-02-13 1985-09-25 The Griffith Laboratories, Limited A method for coating food products and food coating compositions for carrying out said method
US4588600A (en) * 1983-04-18 1986-05-13 Scm Corporation Dry premix composition for imparting a fried appearance to baked foods

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4208442A (en) * 1978-10-23 1980-06-17 General Foods Corporation Composition for use in preparing a baked coated comestible
US4588600A (en) * 1983-04-18 1986-05-13 Scm Corporation Dry premix composition for imparting a fried appearance to baked foods
WO1985001188A1 (en) * 1983-09-14 1985-03-28 National Starch And Chemical Corporation Batters containing high amylose flour for microwaveable pre-fried foodstuffs
EP0155760A1 (en) * 1984-02-13 1985-09-25 The Griffith Laboratories, Limited A method for coating food products and food coating compositions for carrying out said method

Cited By (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0305105A3 (en) * 1987-08-26 1989-10-11 General Foods Corporation Microwaveable baked goods
US5141759A (en) * 1991-02-21 1992-08-25 Lamb-Weston, Inc. Coated potato product
EP0499684A1 (en) * 1991-02-21 1992-08-26 Lamb-Weston, Inc. Method for making a starch coated potato product
WO1993003634A1 (en) * 1991-08-23 1993-03-04 Novus Investments Limited Microwavable coatings based on starch and cellulose
EP0648433A3 (en) * 1993-10-13 1996-04-17 Gen Foods Inc Enhancement of food coating texture via addition of protein/acid/reducing sugar system.
AU681961B2 (en) * 1994-05-05 1997-09-11 Novus Foods Ltd Microwave cookable food coating
WO1995030344A1 (en) * 1994-05-05 1995-11-16 Novus Foods Ltd. Microwave cookable food coating
WO1996032026A1 (en) * 1995-04-13 1996-10-17 Novus Foods Ltd. Microwave batter comprising amylase
AU719600B2 (en) * 1995-04-13 2000-05-11 Novus Foods Ltd. Microwave batter comprising amylase
WO1997003572A1 (en) * 1995-07-15 1997-02-06 Novus Foods Limited Stabilisation of microwave heated foods
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US6132785A (en) * 1998-10-29 2000-10-17 J. R. Simplot Company Process for preparing batter coated french fried potato strips
EP1053690A3 (en) * 1999-05-17 2003-07-02 VK Mühlen Food Service GmbH Battered fried product and process for preparing it
WO2003101228A1 (en) * 2002-06-04 2003-12-11 Alimentaria Adin, S.A. Method of preparing a frozen, battered food product
ES2197009A1 (en) * 2002-06-04 2003-12-16 Alimentaria Adin S A Method of preparing a frozen, battered food product
ES2197009B1 (en) * 2002-06-04 2005-03-01 Alimentaria Adin, S.A. PROCESS FOR THE PREPARATION OF A REBOZADO AND FROZEN FOOD.
WO2009095737A3 (en) * 2008-01-31 2009-09-24 Tecnoaliméntica Ltda Composition for superficially blocking interfibrillar spaces in meat and meat treatment methods using said composition
US9295272B2 (en) 2008-07-01 2016-03-29 Crisp Sensation Holding S.A. Crumb coating for food products
US9585414B2 (en) 2008-07-01 2017-03-07 Crisp Sensation Holding S.A. Crumb coating for food products
US10375983B2 (en) 2010-01-15 2019-08-13 Crisp Sensation Holding B.V. Coated stabilized microwave heated foods
WO2011086386A1 (en) 2010-01-15 2011-07-21 Crisp Sensation Holding S.A. Microwaveable batter
CN102753037A (en) * 2010-01-15 2012-10-24 松脆感控股公司 Microwaveable batter
EP2356911A1 (en) 2010-01-15 2011-08-17 Crisp Sensation Holding SA Microwaveable batter
US9332767B2 (en) 2010-01-15 2016-05-10 Crisp Sensation Holding S.A. Microwaveable batter
US9648900B2 (en) 2011-01-27 2017-05-16 Crisp Sensation Holding S.A. Production of microwaveable coated food products
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated 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
EP2522230A1 (en) 2011-05-13 2012-11-14 Crisp Sensation Holding SA Microwaveable batter
JP2014513550A (en) * 2011-05-13 2014-06-05 クリスプ センセーション ホールディング エスエー Microwave-compatible batter
EA025742B1 (en) * 2011-05-13 2017-01-30 Крисп Сенсейшн Холдинг С.А. Microwave cookable or reheatable foodstuff coating composition
WO2012175930A1 (en) 2011-05-13 2012-12-27 Crisp Sensation Holding S.A. Microwaveable batter
US10667548B2 (en) 2011-12-20 2020-06-02 Crisp Sensation Holding S.A. Dried crumb manufacture
US9433237B2 (en) 2011-12-20 2016-09-06 Crisp Sensation Holding S.A. Crumb manufacture
CN103732083A (en) * 2012-05-30 2014-04-16 松脆感控股公司 Microwaveable batter
EP2692242A1 (en) 2012-07-30 2014-02-05 Crisp Sensation Holding SA Microwaveable batter
WO2014108105A1 (en) * 2013-01-10 2014-07-17 Extrudo Becice S.R.O. A food-processing emulsion without gluten for food coating
EP2901869A1 (en) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Microwaveable batter

Also Published As

Publication number Publication date
AU1366488A (en) 1988-09-14
EP0303666A1 (en) 1989-02-22
GB8704050D0 (en) 1987-03-25

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