Title:
食品用パン粉コーティング
Document Type and Number:
Japanese Patent JP5433687
Kind Code:
B2
Abstract:
The invention describes a method of manufacture of a crumb coated food product comprising the steps of:
forming an aqueous mixture comprising:
a flour mixture comprising one or more flours,
sodium bicarbonate,
optional additives selected from processing aids, salts, colourants and,
water;
adding the mixture into an extruder;
adding an aqueous gelling agent to the extruder;
extruding the resultant mixture at a temperature greater than 100°C to form an extrudate;
wherein the step of extruding the flour mixture is followed by the steps of adding the gelling agent to the extruder, and is followed by the step of extruding the resultant mixture of flour mixture and gelling agent;
allowing the extrudate to expand to form a porous product;
drying the product, and
milling the dried product to form a crumb.
Inventors:
Pickford, Keith, Graham
Application Number:
JP2011515597A
Publication Date:
March 05, 2014
Filing Date:
June 30, 2009
Export Citation:
Assignee:
Crisp Sensation Holding SA
International Classes:
A23L7/157; A23L13/50; A23L29/25; A23L29/262; A23P10/25; A23P20/00; A23P20/12; A23P30/25
Domestic Patent References:
| JP2002505092A | ||||
| JP48049942A | ||||
| JP58190347A | ||||
| JP2001054350A | ||||
| JP2001136925A | ||||
| JP6169717A |
Attorney, Agent or Firm:
Shoyo domestic and overseas patent office