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    MICROWAVEABLE BATTER
    1.
    发明申请
    MICROWAVEABLE BATTER 审中-公开
    可微电池

    公开(公告)号：WO2012175930A1

    公开(公告)日：2012-12-27

    申请号：PCT/GB2012/051215

    申请日：2012-05-30

    Applicant: CRISP SENSATION HOLDING S.A. ,  PICKFORD, Keith

    Inventor： PICKFORD, Keith

    IPC: A23L1/31 ,  A23L1/315 ,  A23L1/00 ,  A23L1/0522 ,  A23L1/0526 ,  A23L1/053 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/0562 ,  A23P1/08

    CPC classification number: A23L13/57 ,  A23L5/15 ,  A23L7/198 ,  A23L13/03 ,  A23L29/212 ,  A23P20/12 ,  A23P20/17

    Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt% water and 20 to 45 wt% by dry weight of an ingredient mixture including: a. 35 to 60 wt% of a flour component comprising one or more flours selected from soy flour, maize flour, rice flour and wheat flour; b. 15 to 35 wt% of non-modified starch; c. 0.1 to 5 wt% of a gelling agent; d. 0 to 15 wt% of modified starch; and e. 0 to 35 wt% of other edible ingredients.

    Abstract translation: 微波可煮或可再加热的食品涂料组合物包含55至80重量％的水和20至45重量％的干重量的成分混合物，包括：a。 35至60重量％的面粉组分，其包含选自大豆粉，玉米粉，米粉和小麦粉中的一种或多种面粉; 湾 15〜35重量％的未改性淀粉; C。 0.1〜5重量％的胶凝剂; 天。 0〜15重量％的改性淀粉; 和e。 0〜35重量％的其他可食用成分。

    MICROWAVEABLE COATED FOOD PRODUCT, AND METHOD AND APPARATUS FOR THE MANUFACTURE THEREOF
    2.
    发明申请
    MICROWAVEABLE COATED FOOD PRODUCT, AND METHOD AND APPARATUS FOR THE MANUFACTURE THEREOF 审中-公开
    微波包装食品及其制造方法及装置

    公开(公告)号：WO2012101024A1

    公开(公告)日：2012-08-02

    申请号：PCT/EP2012/050736

    申请日：2012-01-18

    Applicant: CRISP SENSATION HOLDING S.A. ,  PICKFORD, Keith

    Inventor： PICKFORD, Keith

    IPC: A23L1/00 ,  A23B4/09 ,  A23L1/31 ,  A23L1/315

    CPC classification number: A23B4/09 ,  A23L3/375 ,  A23L5/11 ,  A23L13/03 ,  A23L13/57 ,  A23L17/75 ,  A23P20/12

    Abstract: A frozen, microwaveable, coaled food product comprising: a core of cooked edible material having a weight equal to 15-95 wt.% of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt.% of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt.% of added hydrocolloid.

    Abstract translation: 一种冷冻的可微波加热的食品，包括：具有等于所述食品的15-95重量％的重量的熟食用食物的核心; 油炸涂层，其包围可食用材料的核心，其重量等于食品总重量的5-85重量％，所述涂层包括至少三个涂层，包括内层粉末层，外屑层 以及将所述内层层与所述外层层分离的面糊层; 其中内层层和外层层都包含含有0.05-5重量％添加的水胶体的研磨的面团挤出物。

    STABILISATION OF HEATED FOOD SUBSTRATES
    4.
    发明申请
    STABILISATION OF HEATED FOOD SUBSTRATES 审中-公开
    加热食品底物的稳定性

    公开(公告)号：WO2016162523A1

    公开(公告)日：2016-10-13

    申请号：PCT/EP2016/057829

    申请日：2016-04-08

    Applicant: CRISP SENSATION HOLDING S.A.

    Inventor： MICHIELS, Wilhelmus, Johannes, Gerardus ,  VAN DER KOLK, Bianca

    IPC: A23L17/00 ,  A23L13/00 ,  A23L13/50 ,  A23L19/20 ,  A23L29/256 ,  A23L29/212

    CPC classification number: A23L13/03 ,  A23L5/34 ,  A23L13/422 ,  A23L13/57 ,  A23L13/70 ,  A23L17/75 ,  A23L29/212 ,  A23L29/256 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/046 ,  A23V2250/50362 ,  A23V2250/50364 ,  A23V2250/51088 ,  A23V2250/5114

    Abstract: A method of manufacture of a food product comprising wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of: meat, poultry, fish, vegetable, fruit or dairy food; wherein the stabiliser composition comprises the following ingredients: 5wt% to 30wt% of one or more gums selected from the group consisting of one or more carrageenan gums and optionally one or more of: locust bean gum; guar gum; xanthan gum, gellan gum, gum Arabic and agar agar, calculated by weight of dry matter; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 0wt% to 50wt%, calculated by weight of dry matter; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20wt% to 60wt%, calculated by weight of dry matter; a phosphate component in a concentration of 0wt% to 7.4wt%, calculated by weight of dry matter; and optional further edible ingredients in a concentration of 0wt% to 40wt%, calculated by weight of dry matter; wherein the concentration ranges given add up to total 100wt%.

    Abstract translation: 一种制造食品的方法，包括用稳定剂组合物全部或部分浸渍底物，其中所述底物包括：肉，禽，鱼，蔬菜，水果或乳制品; 其中所述稳定剂组合物包含以下成分：5重量％至30重量％的一种或多种选自以下的一种或多种树胶：一种或多种角叉菜胶和任选的一种或多种：刺槐豆胶; 瓜尔胶 黄原胶，结冷胶，阿拉伯胶和琼脂，以干物质的重量计算; 选自氯化钠，氯化钾及其组合的盐，其浓度为干物质的重量计，为0重量％至50重量％; 一种或多种选自麦芽糖糊精的聚葡萄糖组分; 聚葡萄糖; 淀粉及其组合，其重量为20重量％至60重量％; 按重量计算的浓度为0重量％至7.4重量％的磷酸盐组分; 和可选的其他可食用成分，其浓度为干重物质重量计为0重量％至40重量％; 其中给出的浓度范围总计为100重量％。

    PRODUCTION OF MICROWAVEABLE COATED FOOD PRODUCTS
    6.
    发明申请
    PRODUCTION OF MICROWAVEABLE COATED FOOD PRODUCTS 审中-公开
    生产可食用的食品

    公开(公告)号：WO2012101025A1

    公开(公告)日：2012-08-02

    申请号：PCT/EP2012/050738

    申请日：2012-01-18

    Applicant: CRISP SENSATION HOLDING S.A. ,  PICKFORD, Keith

    Inventor： PICKFORD, Keith

    IPC: A23L1/00 ,  A23B4/09 ,  A23L1/31 ,  A23L1/315

    CPC classification number: A23B4/09 ,  A23L3/375 ,  A23L5/11 ,  A23L5/15 ,  A23L13/03 ,  A23L13/52 ,  A23L13/57 ,  A23L13/67 ,  A23P20/12

    Abstract: A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150°C, thereby producing a fried coated portion having a core temperature in excess of 70°C; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50°C, preferably not less than 60°C when said fried portion is introduced into the freezer and wherein said core temperature is reduced to less than -15°C, using cryogenic freezing.

    Abstract translation: 一种生产冷冻，微波涂覆的食品的方法，所述方法包括以下步骤：提供一部分固体或固化的基材; 用水性预涂液涂覆该部分以形成预涂部分; 将粘合屑的涂层施加到预涂部分以形成碎屑涂布部分; 将面糊施加到面包屑部分以形成面糊涂布部分; 将涂层屑的涂层施加到面糊涂覆部分以形成面包屑部分; 通过使所述包覆部分接触至少100秒的热油与至少150℃的温度油接触来烘烤所述面包屑部分，由此产生核心温度超过70℃的油炸涂层部分; 并通过将所述油炸部分引入冷冻器来冷冻油炸的涂布部分; 其特征在于，当将所述煎炸部分引入冷冻器中时，油炸部分的核心温度不低于50℃，优选不小于60℃，并且其中所述核心温度降低至低于-15℃，使用低温 冷冻。

    COATED FOOD PRODUCTS
    7.
    发明申请
    COATED FOOD PRODUCTS 审中-公开
    涂层食品

    公开(公告)号：WO2017118746A1

    公开(公告)日：2017-07-13

    申请号：PCT/EP2017/050286

    申请日：2017-01-06

    Applicant: CRISP SENSATION HOLDING S.A.

    Inventor： MICHIELS, Wilhelmus Johannes Gerardus ,  METHORST, Roy

    IPC: A23P20/10 ,  A23L5/10 ,  A23L13/00 ,  A23L17/00

    CPC classification number: A23L5/15 ,  A23L5/11 ,  A23L13/03 ,  A23L17/75 ,  A23L29/262 ,  A23P20/105

    Abstract: A method of manufacture of a microwave or thermally reheatable or cookable food product comprising the steps of: providing a solid or solidified substrate; applying two or more coating compositions to the substrate to produce a coated substrate; wherein at least one of the coating compositions comprises ethylcellulose.

    Abstract translation: 一种制造微波或可热再加热或可烹饪食品的方法，包括以下步骤：提供固体或固化的基底; 将两种或更多种涂料组合物涂覆到基材上以产生涂覆的基材; 其中至少一种涂料组合物包含乙基纤维素。

    STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES
    8.
    发明申请
    STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES 审中-公开
    微波加热食品底物的稳定性

    公开(公告)号：WO2011086383A1

    公开(公告)日：2011-07-21

    申请号：PCT/GB2011/050057

    申请日：2011-01-17

    Applicant: CRISP SENSATION HOLDING S.A. ,  PICKFORD, Keith

    Inventor： PICKFORD, Keith

    IPC: A23L1/00

    CPC classification number: A23L17/75 ,  A23L5/15 ,  A23L13/52 ,  A23L13/70 ,  A23L29/212 ,  A23L29/262 ,  A23L29/27 ,  A23L33/17 ,  A23L33/26 ,  A23P20/12 ,  A23P20/17 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/51082 ,  A23V2250/5118 ,  A23V2250/5428

    Abstract: A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish; wherein the stabiliser composition comprises an aqueous solution of: cellulose gum 5-25%, modified starch 16-50%, thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and wherein the impregnated substrate is coated with an aqueous coating comprising 0.1 to 5% by dry weight of: cellulose gum 15-35%, modified starch 15-50%, hydrocolloid 20-30%, proteinaceous component 10-20%.

    Abstract translation: 一种制造食品的方法，包括以下步骤：用稳定剂组合物完全或部分地浸渍底物，其中所述底物包括肉，禽或鱼块; 其中所述稳定剂组合物包含水溶液：纤维素胶5-25％，改性淀粉16-50％，增稠剂组分32-79％和任选的另外的成分，其中所述成分的百分比是干重量， 报100％; 并且其中所述浸渍的基材用包含0.1-5重量％干燥重量的纤维素胶15-35％，改性淀粉15-50％，水解胶体20-30％，蛋白质组分10-20％的水性涂料包衣。

    COATED STABILISED MICROWAVE HEATED FOODS
    9.
    发明申请
    COATED STABILISED MICROWAVE HEATED FOODS 审中-公开
    涂层稳定的微波加热食品

    公开(公告)号：WO2011086381A1

    公开(公告)日：2011-07-21

    申请号：PCT/GB2011/050055

    申请日：2011-01-17

    Applicant: CRISP SENSATION HOLDING S.A. ,  PICKFORD, Keith

    Inventor： PICKFORD, Keith

    IPC: A23L1/00

    CPC classification number: A23L17/75 ,  A23L5/15 ,  A23L13/52 ,  A23L13/70 ,  A23L29/212 ,  A23L29/262 ,  A23L29/27 ,  A23L33/17 ,  A23L33/26 ,  A23P20/12 ,  A23P20/17 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/51082 ,  A23V2250/5118 ,  A23V2250/5428

    Abstract: A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of: applying a coating of an aqueous coating composition to the substrate; wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and optional further ingredients applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate; applying a batter composition to the first coating to form a batter coating; and optionally applying a layer of outer crumb to the batter coating.

    Abstract translation: 一种制造微波炉或热可煮或可再加热的食品的方法，其中该产品包括一个包含家禽鱼，红肉，乳制品或加工食品的基质; 该方法包括以下步骤：将水性涂料组合物的涂层施涂到基材上; 其中所述水性涂料组合物包含水和0.1至5％的由干重组成的混合物：纤维素胶15-35％改性淀粉15-50％水胶体20-30％蛋白质组分10-20％，其中所述成分的百分比为 以干重计，从被引用到100％的范围内选择; 以及可选的另外的成分，将第一涂层的细碎屑施加到水性涂层以形成包围基材的细碎屑层; 将面糊组合物施加到第一涂层以形成面糊涂层; 并且可选地将一层外层屑施加到面糊涂层上。

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