WO1996028050A1 - Frozen coated food product - Google Patents

Frozen coated food product Download PDF

Info

Publication number
WO1996028050A1
WO1996028050A1 PCT/EP1996/000918 EP9600918W WO9628050A1 WO 1996028050 A1 WO1996028050 A1 WO 1996028050A1 EP 9600918 W EP9600918 W EP 9600918W WO 9628050 A1 WO9628050 A1 WO 9628050A1
Authority
WO
WIPO (PCT)
Prior art keywords
sauce
food product
component
frozen
coated food
Prior art date
Application number
PCT/EP1996/000918
Other languages
French (fr)
Inventor
Wolfgang Schafe
Manfred Schmiedel
Alexandra Schulz-Biermann
Original Assignee
Unilever Plc
Unilever N.V.
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 Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to AU51018/96A priority Critical patent/AU5101896A/en
Publication of WO1996028050A1 publication Critical patent/WO1996028050A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • 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
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the invention relates to a coated food product having at least two food components, one component being vegetable, fish and/or meat and the other component being a sauce.
  • coated food products usually which are stored frozen, which contain a sauce component as well as a fish, vegetable and/or meat component .
  • the invention provides a frozen, coated food product comprising at least first and second food components, wherein the first component is selected from the group consisting of vegetables, fish, meat and mixtures thereof and the second food component is a sauce, wherein the sauce is encapsulated in an alginate and/or pectate gel skin.
  • the first component is selected from the group consisting of vegetables, fish, meat and mixtures thereof
  • the second food component is a sauce, wherein the sauce is encapsulated in an alginate and/or pectate gel skin.
  • the sauce is encapsulated in an alginate and/or pectate gel skin.
  • the encapsulated sauce is located on top of the first food component.
  • Complex shaped products can be designed, for example a pyramid shaped product wherein the base is composed of the first food component with the encapsulated sauce on top. On piercing the top of the product with a fork or knife the sauce will "erupt”.
  • one or more holes are provided through the coating and alginate/pectate gel skin in order to release any build up of pressure in the sauce during cooking.
  • the food product is provided with one or more holes having a diameter of from 1 to 10mm, most preferably the food product is provided with one hole having a diameter of from 5 to 7mm.
  • the sauce may be of any composition and may, for example, be a white or a tomato based sauce.
  • the sauce may contain particulate material such as vegetable pieces, herbs, fish, meat, bakery products, eg. crumbs, if desired.
  • the first component may comprise, for example, meat, such as poultry, lamb, beef, pork, veal, fish, vegetables and mixtures thereof .
  • the coating is preferably one or more layers of a batter and crumb system.
  • a batter/crumb system Preferably two layers of a batter/crumb system are used (ie. batter-crumb-batter-crumb) .
  • Such batter may, for example, comprise from 2 to 10%, preferably 4 to 8%, oligosaccharides
  • the oligosaccharide is dried glucose syrup.
  • the soluble protein component may be selected from albumins, globulins, gliadins, glutenins, gelatin, muscle proteins and mixtures thereof .
  • the soluble protein is albumin, most preferably egg white powder.
  • the vegetable oil may be any vegetable oil, preferably a vegetable oil selected from sunflower oil, soya oil and mixtures thereof.
  • this batter A particular advantage of the use of this batter is that there is no longer the requirement to pre-fry the product prior to freezing.
  • the oil content of a final product coated with this batter clearly depends on the actual level of oil in the batter as well as the thickness of the batter, but it will typically be between 3 and 12% preferably, approximately 6%.
  • Any crumb coating may be used, for example the commercially available Pandora Japanese crumbs, rice flakes, and potato fresco crumbs. Traditional breadcrumbs may also be used.
  • the crumb may be of the type disclosed in WO 94/22330, WO 94/18857, EP 319 287, EP 530 014, EP 235 308, EP 333 886 and EP 565 386.
  • a suitable process for the manufacture of such coated products is as follows:
  • the water soluble or water dispersible gellable alginate and/or pectate is applied to the surface of the frozen shaped sauce pellet by dipping the frozen sauce pellet into the water soluble or water dispersible gellable alginate and/or pectate for a time sufficient to coat the surface.
  • the alginate/pectate in step (iii) is a sodium alginate/pectate solution, most preferably a sodium alginate solution.
  • concentration of this solution will be from 1 to 3%, most preferably 2%.
  • the solution will typically have a temperature of from 0 to 20°C, preferably 10°C.
  • the calcium source is a solution of CaCl 2 .
  • the solution used will have a concentration of from 2 to 4%, most preferably 3%.
  • the solution will typically have a temperature of from 0 to 20°C, preferably 10°C.
  • the sauce pellet will typically be frozen to a temperature of from -5°C to 50°C, preferably -10°C.
  • a frozen fish block was cut into a 39g cube shape having the dimensions 48 x 31 x 27mm. This was moulded under pressure using an AEW press (PP330 & PP530) to form a blunted cone shape having a base diameter of 51mm, a height of 27.7mm, and a top diameter of 33mm.
  • AEW press PP330 & PP530
  • a sauce was prepared having the following composition:
  • Tomato paste (14 Brix) 80 Gelatin 2.5 Vegetable oil 3.0
  • the sauce was frozen into a 13g cone shape having a base diameter of 33mm.
  • the frozen pellet (at -10°C) was dipped into a 2% sodium alginate solution at 10°C, any excess alginate was removed from the surface of the pellet by air jet prior to gelling in a 3% CaCl 2 solution for 3 minutes at 10°C.
  • the alginate gel encapsulated sauce was placed on top of the fish shape to form a cone.
  • the cone was dipped in a batter having the following composition
  • a layer of bread crumbs was then applied before a second layer of batter and a final layer of Pandora Japanese crumbs.
  • a 6mm diameter hole was made in the top of the cone through the coating and alginate gel .
  • the product was stored frozen.
  • the product was cooked from frozen at 225°C for 25 min. During cooking the tomato sauce started to "erupt" out of the provided hole. On piercing with a fork the sauce flowed further out of the product giving a volcano effect.

Abstract

A frozen coated food product comprising at least first and second food components. The first component is selected from vegetables, fish, meat and mixtures thereof and the second food component is a sauce. The sauce component is encapsulated in an alginate and/or pectate gel skin.

Description

FROZEN COATED FOOD PRODUCT
Technical Field of the invention
The invention relates to a coated food product having at least two food components, one component being vegetable, fish and/or meat and the other component being a sauce.
Background to the Invention
It is desirable to be able to provide coated food products, usually which are stored frozen, which contain a sauce component as well as a fish, vegetable and/or meat component .
However, many problems were experienced trying to develop such a product, in particular it is difficult to
(a) locate and retain the sauce in the desired location, especially during the cooking process prior to consumption; and
(b) provide a crisp crumb in products incorporating a sauce .
We have now solved the above problems by the encapsulation of the sauce in an alginate or pectate gel skin.
Description of the Invention
Accordingly the invention provides a frozen, coated food product comprising at least first and second food components, wherein the first component is selected from the group consisting of vegetables, fish, meat and mixtures thereof and the second food component is a sauce, wherein the sauce is encapsulated in an alginate and/or pectate gel skin. We have found that it is essential that the encapsulation is via alginate or pectate. Other systems, for example, gelatin and collagen did not provide the required properties.
Using this technology a number of possible product concepts can be envisaged. It is preferred that the encapsulated sauce is located on top of the first food component. Complex shaped products can be designed, for example a pyramid shaped product wherein the base is composed of the first food component with the encapsulated sauce on top. On piercing the top of the product with a fork or knife the sauce will "erupt". Preferably one or more holes are provided through the coating and alginate/pectate gel skin in order to release any build up of pressure in the sauce during cooking. It is particularly preferred that the food product is provided with one or more holes having a diameter of from 1 to 10mm, most preferably the food product is provided with one hole having a diameter of from 5 to 7mm.
The sauce may be of any composition and may, for example, be a white or a tomato based sauce. The sauce may contain particulate material such as vegetable pieces, herbs, fish, meat, bakery products, eg. crumbs, if desired.
The first component may comprise, for example, meat, such as poultry, lamb, beef, pork, veal, fish, vegetables and mixtures thereof .
The coating is preferably one or more layers of a batter and crumb system. Preferably two layers of a batter/crumb system are used (ie. batter-crumb-batter-crumb) .
It is particularly advantageous to use a non-starch containing batter. Such batter may, for example, comprise from 2 to 10%, preferably 4 to 8%, oligosaccharides
3 to 12%, preferably 5 to 10%, soluble protein 10 to 60%, preferably 30 to 60%, vegetable oil 0 to 5% emulsifier to 100% water.
Preferably the oligosaccharide is dried glucose syrup.
The soluble protein component may be selected from albumins, globulins, gliadins, glutenins, gelatin, muscle proteins and mixtures thereof . Preferably the soluble protein is albumin, most preferably egg white powder.
The vegetable oil may be any vegetable oil, preferably a vegetable oil selected from sunflower oil, soya oil and mixtures thereof.
A particular advantage of the use of this batter is that there is no longer the requirement to pre-fry the product prior to freezing. The oil content of a final product coated with this batter clearly depends on the actual level of oil in the batter as well as the thickness of the batter, but it will typically be between 3 and 12% preferably, approximately 6%.
Any crumb coating may be used, for example the commercially available Pandora Japanese crumbs, rice flakes, and potato fresco crumbs. Traditional breadcrumbs may also be used.
Advantageously the crumb may be of the type disclosed in WO 94/22330, WO 94/18857, EP 319 287, EP 530 014, EP 235 308, EP 333 886 and EP 565 386.
A suitable process for the manufacture of such coated products is as follows:
(i) forming a frozen shaped first component wherein the first component is selected from the group consisting of vegetable, fish, meat and mixtures thereof,*
(ii) forming a frozen shaped sauce pellet
(iii) applying a water soluble or water dispersible gellable alginate and/or pectate to the surface of the sauce pellet;
(iv) immersing the sauce pellet in a calcium ion source for sufficient time to gel the alginate/pectate
(v) bringing the sauce pellet and first component together
(vi) coating the sauce pellet and first component with one or more layers of a batter and crumb system.
Preferably the water soluble or water dispersible gellable alginate and/or pectate is applied to the surface of the frozen shaped sauce pellet by dipping the frozen sauce pellet into the water soluble or water dispersible gellable alginate and/or pectate for a time sufficient to coat the surface.
Preferably the alginate/pectate in step (iii) is a sodium alginate/pectate solution, most preferably a sodium alginate solution. Typically the concentration of this solution will be from 1 to 3%, most preferably 2%. The solution will typically have a temperature of from 0 to 20°C, preferably 10°C.
Preferably the calcium source is a solution of CaCl2. Preferably the solution used will have a concentration of from 2 to 4%, most preferably 3%. The solution will typically have a temperature of from 0 to 20°C, preferably 10°C.
The sauce pellet will typically be frozen to a temperature of from -5°C to 50°C, preferably -10°C.
Examples
A frozen fish block was cut into a 39g cube shape having the dimensions 48 x 31 x 27mm. This was moulded under pressure using an AEW press (PP330 & PP530) to form a blunted cone shape having a base diameter of 51mm, a height of 27.7mm, and a top diameter of 33mm.
A sauce was prepared having the following composition:
% w/w
Tomato paste (14 Brix) 80 Gelatin 2.5 Vegetable oil 3.0
Salt 1.5
Flavourings & herbs 1.75
Dried glucose syrup 4.0
Starch 2.0 Water to 100
The sauce was frozen into a 13g cone shape having a base diameter of 33mm. The frozen pellet (at -10°C) was dipped into a 2% sodium alginate solution at 10°C, any excess alginate was removed from the surface of the pellet by air jet prior to gelling in a 3% CaCl2 solution for 3 minutes at 10°C.
The alginate gel encapsulated sauce was placed on top of the fish shape to form a cone.
The cone was dipped in a batter having the following composition;
% w/w
Dried glucose syrup 5 Egg white powder 7 Vegetable oil 45 Emulsifier 2.0 Caramel sugar 1.5 Water to 100
A layer of bread crumbs was then applied before a second layer of batter and a final layer of Pandora Japanese crumbs.
A 6mm diameter hole was made in the top of the cone through the coating and alginate gel . The product was stored frozen.
The product was cooked from frozen at 225°C for 25 min. During cooking the tomato sauce started to "erupt" out of the provided hole. On piercing with a fork the sauce flowed further out of the product giving a volcano effect.

Claims

Claims
1. A frozen coated food product comprising at least first and second food components wherein the first component is selected from the group consisting of vegetables, fish, meat and mixtures thereof and the second food component is a sauce, wherein the sauce is encapsulated in an alginate and/or pectate gel skin.
2. A frozen coated food product according to claim 1 wherein the encapsulated sauce is located adjacent to the first food component.
3. A frozen coated food product according to claim 1 or 2, wherein one or more holes are provided through the coating and pectate/alginate gel skin in order to release pressure built up in the sauce during cooking.
4. A frozen coated food product according to claim 3 wherein one or more holes having a diameter of from 1 to
10mm is provided.
5. A frozen coated food product according to claim 3 or 4 wherein one hole having a diameter of from 5 to 7mm is provided.
6. A frozen coated food product according to any preceding claim wherein the coating is provided by one or more layers of a batter and crumb system, the batter composition comprising;
2-10% oligosaccharides 3-12% soluble protein 10-60% vegetable oil 0-5% emulsifier to 100% water.
7. A frozen coated food product according to claim 6 wherein the batter composition comprises;
4-8% oligosaccharides 5-10% soluble protein 30-60% vegetable oil 1-3% emulsifier to 100% water
8. A frozen coated food product according to claim 6 or 7 wherein the soluble protein component of the batter composition is selected from the group consisting of albumins, globulins, gliadins, glutenins, gelatin, muscle proteins and mixtures thereof .
9. A frozen coated food product according to claim 6, 7 or 8 wherein the soluble protein component of the batter composition is egg white powder.
10. A process for the preparation of a frozen coated food product comprising;
(i) forming a frozen shaped first component, wherein the first component is selected from the group consisting of vegetable, fish, meat and mixtures thereof;
(ii) forming a frozen shaped sauce pellet
(iii) applying a water soluble or water dispersible gellable alginate and/or pectate to the surface of the sauce pellet;
(iv) immersing the sauce pellet in a calcium ion source for sufficient time to gel the alginate/pectate
(v) bringing the sauce pellet and the first component together (vi) coating the sauce pellet and first component with one or more layers of a batter and crumb system.
PCT/EP1996/000918 1995-03-10 1996-03-01 Frozen coated food product WO1996028050A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU51018/96A AU5101896A (en) 1995-03-10 1996-03-01 Frozen coated food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP95301578 1995-03-10
EP95301578.1 1995-03-10

Publications (1)

Publication Number Publication Date
WO1996028050A1 true WO1996028050A1 (en) 1996-09-19

Family

ID=8221121

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1996/000918 WO1996028050A1 (en) 1995-03-10 1996-03-01 Frozen coated food product

Country Status (3)

Country Link
AR (1) AR001196A1 (en)
AU (1) AU5101896A (en)
WO (1) WO1996028050A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0930021A1 (en) * 1998-01-19 1999-07-21 Societe Des Produits Nestle S.A. Plated meal with individually frozen ingredients
WO2011103594A1 (en) * 2010-02-22 2011-08-25 Le Labogroup Sas Enclosing materials in natural transport systems
US9622506B2 (en) 2014-02-19 2017-04-18 Incredible Foods, Inc. Encapsulated soft food compositions and methods of making
CN110710648A (en) * 2019-07-05 2020-01-21 汕尾市富珍食品有限公司 Method for preparing prefabricated stuffing for frozen rice and flour products
JP2022504925A (en) * 2018-10-29 2022-01-13 ザ プロクター アンド ギャンブル カンパニー Method for preparing the enclosed liquid composition

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2087852A5 (en) * 1970-03-26 1971-12-31 Unilever Nv
US4504502A (en) * 1983-04-06 1985-03-12 Earle Roland D Coated food product and method of making same
EP0235308A1 (en) * 1986-01-22 1987-09-09 Frisco-Findus Ag Coated foodstuff
EP0258957A2 (en) * 1986-08-22 1988-03-09 DCA Food Industries, Inc. Method for making a sauce coated food under a batter or batter and breaded coating
US4897275A (en) * 1987-06-18 1990-01-30 Taiyo Fishery Co., Ltd. Process for preparing frozen fried food
DE4141448A1 (en) * 1991-12-16 1993-06-17 Heinz Opel Deep freeze meal prodn. - using mixer for frozen ingredients with spray of coating and coolant, to freeze coated ingredients without freezing them together

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2087852A5 (en) * 1970-03-26 1971-12-31 Unilever Nv
US4504502A (en) * 1983-04-06 1985-03-12 Earle Roland D Coated food product and method of making same
EP0235308A1 (en) * 1986-01-22 1987-09-09 Frisco-Findus Ag Coated foodstuff
EP0258957A2 (en) * 1986-08-22 1988-03-09 DCA Food Industries, Inc. Method for making a sauce coated food under a batter or batter and breaded coating
US4897275A (en) * 1987-06-18 1990-01-30 Taiyo Fishery Co., Ltd. Process for preparing frozen fried food
DE4141448A1 (en) * 1991-12-16 1993-06-17 Heinz Opel Deep freeze meal prodn. - using mixer for frozen ingredients with spray of coating and coolant, to freeze coated ingredients without freezing them together

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0930021A1 (en) * 1998-01-19 1999-07-21 Societe Des Produits Nestle S.A. Plated meal with individually frozen ingredients
US6251447B1 (en) 1998-01-19 2001-06-26 Nestec S.A. Plated meal with individually frozen ingredients and method of thawing and heating
US6605307B2 (en) 1998-01-19 2003-08-12 Nestec S.A. Plated meal with individually frozen ingredients and method of thawing and heating
WO2011103594A1 (en) * 2010-02-22 2011-08-25 Le Labogroup Sas Enclosing materials in natural transport systems
CN102858188A (en) * 2010-02-22 2013-01-02 维基塞尔设计股份有限公司 Enclosing materials in natural transport systems
JP2013520203A (en) * 2010-02-22 2013-06-06 ル ラボグループ ソシエテ パール アクシオン サンプリフィエ Contain materials in natural transportation systems
EP2759212A1 (en) * 2010-02-22 2014-07-30 Le Labogroup SAS Enclosing materials in natural transport systems
US9795990B2 (en) 2010-02-22 2017-10-24 Incredible Foods, Inc. Enclosing materials in natural transport systems
US9622506B2 (en) 2014-02-19 2017-04-18 Incredible Foods, Inc. Encapsulated soft food compositions and methods of making
JP2022504925A (en) * 2018-10-29 2022-01-13 ザ プロクター アンド ギャンブル カンパニー Method for preparing the enclosed liquid composition
CN110710648A (en) * 2019-07-05 2020-01-21 汕尾市富珍食品有限公司 Method for preparing prefabricated stuffing for frozen rice and flour products

Also Published As

Publication number Publication date
AU5101896A (en) 1996-10-02
AR001196A1 (en) 1997-09-24

Similar Documents

Publication Publication Date Title
US3650766A (en) Extruded food products and method of producing same
EP0289862B1 (en) Food product and method of preparing a food product
Nussinovitch Water-soluble polymer applications in foods
AU2011217010B2 (en) Edible batter compositions and methods of preparing batter-coated foods using the same
US4948603A (en) Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby
EP1523246B1 (en) Scrambled egg snack food
EP0814676B1 (en) Batter composition
WO1988004529A1 (en) Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby
US4652455A (en) Simulated lobster meat and process for preparing same
EP0633732B2 (en) Aqueous liquid flavor oil capsules, method of making and using in foods
EP0258957B1 (en) Method for making a sauce coated food under a batter or batter and breaded coating
US5008121A (en) Storage stable, readily reconstituted comestible
EP0603879A2 (en) Fried food and process for producing same
WO1996028050A1 (en) Frozen coated food product
CN113163818A (en) Dough-spreading mixture for fried food
AU7656694A (en) Expanded coating material
EP1186243B1 (en) Process for producing functional bread crumbs
EP0804097B1 (en) Food product and process for the preparation thereof
CZ10296A3 (en) Process for producing a foodstuff article
KR100270894B1 (en) A fried food using fish flesh
WO2024038139A2 (en) Meat analogues
CN113439864A (en) Dried kakiage and method for producing dried kakiage
KR880010684A (en) Coated frozen foodstuffs and manufacturing method thereof
FI87130B (en) Method for producing a lobster meat substitute
Nussinovitch Water-Soluble Polymer Applications in Foods

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU IS JP KE KG KP KR KZ LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TR TT UA UG UZ VN AM AZ BY KG KZ MD RU TJ TM

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): KE LS MW SD SZ UG AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA