Nestlé‘s US Patent 6214403 looks at the “Preparation of breading product and breaded foodstuffs for oven-cooking”. It proposes artificial breadcrumbs for the calorie-conscious consumer. The crumbs are intended to be attached to fried foods to impart a brown, crispy finish. While the base food is fried, the artificial breadcrumbs are to be baked. The original application for a European Patent was filed back in 1993.
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Competition in this technology
Griffith Laboratories Limited, Fuji Foods Industry Co. Ltd., General Foods Corporation, ConAgra Inc.
Abstract:
Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particular which is dried to obtain a dried product. The extrusion-cooking is carried out a temperature of at least 150° C. and under a pressure of at least 45 bar, and the fat is employed in an amount so that the dried product has a fat content of from 7% to 12% by weight. The breadcrumbs, when coated on a food product, enable obtaining a breadcrumb-coated oven-cooked food product similar to an oven-cooked breadcrumb product without frying of the breadcrumbs or the coated product in oil.
First of 14 Claims:
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By GlobalDataA process for preparing breadcrumbs comprising: introducing ingredients comprising a ground cereal, a reducing sugar, a fat and water into an extruder so that the ingredients have a dry matter content of at least 75% by weight and extrusion-cooking the ingredients at a temperature of at least 150° C. and under a pressure of at least 45 bar to obtain an extruded, cooked products; grinding the extruded, cooked product to obtain a ground particulate product;
drying the ground particulate product to obtain a dried product; and wherein the fat is introduced in an amount and the ingredients are extrusion-cooked, the extruded, cooked product is ground and the particulate product is dried so that the dried product obtained has a fat content of from 7% to 12% by weight.
For more information on patent, click here.
By Navroz Havewala, just-food.com correspondent
