Coated stabilised microwave heated foods

1. A method of manufacture of a microwave or thermally cookable or reheatable food product, the method comprising the steps of:

applying a coating of an aqueous coating composition to a substrate comprising pieces of a food selected from the group consisting of poultry, fish, red meat, vegetable, fruit and dairy food;

wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture consisting of by dry weight:

cellulose gum

15-35%

modified starch

15-50%

hydrocolloid

 20-30%,

wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof

egg albumin

10-20%

wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and

wherein the coating composition does not contain any substantial amount of polydextrose;

applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the coated substrate; and

applying a batter composition to the first coating of fine crumb encasing the coated substrate to form a batter coating.

2. A method of manufacture of a food product as claimed in claim 1 , wherein the amount of modified starch in the coating composition is 15 to 35% by dry weight.

3. A method of manufacture of a food product claimed in claim 1 , wherein the substrate is impregnated with a stabilizer composition before coating with the aqueous coating composition.

4. A method as claimed in claim 3 , wherein the stabilizer composition has a solids content of 3 to 5%.

5. A packaged product comprising dry compositions consisting of ingredients for hydration to form a stabilizer composition and an aqueous coating composition for use in a method as claimed in claim 3 .

6. A method of manufacture of a food product as claimed in claim 3 , wherein the stabilizer composition comprises as percentages of dry weight of the stabilizer composition:

cellulose gum

 5-25%

modified starch

16-50%

thickener composition

 32-79%.

7. A method as claimed in claim 6 , wherein the amount of modified starch in the stabilizer composition is 16 to 35% by dry weight.

8. A method of manufacture of a food product as claimed in claim 6 , wherein the thickener composition comprises as a percentage by dry weight of the stabilizer composition:

polydextrose

30-55%.

9. A method of manufacture of a food product as claimed in claim 6 , wherein the thickener composition comprises as a percentage by dry weight of the stabilizer composition:

proteinaceous component

1-20%.

10. A method of manufacture of a food product as claimed in claim 6 , wherein the thickener comprises as a percentage by dry weight of the stabilizer composition:

hydrocolloid

1-10%.

11. A method of manufacture of a food product as claimed in claim 6 , wherein the thickener component comprises as a percentage by dry weight of the stabilizer composition:

polydextrose

30-55% 

proteinaceous component

1-20%

hydrocolloid

 1-10%.

12. A method of manufacture of a food product as claimed in claim 6 , wherein the stabilizer comprises an aqueous solution of a mixture comprising by dry weight:

cellulose gum

5-25%

modified starch

16-35% 

polydextrose

30-55% 

hydrocolloid

1-10%

egg albumin

 1-20%.

13. A method of manufacture of a food product as claimed in claim 12 wherein the stabilizer composition comprises by dry weight of the stabilizer composition:

cellulose gum

10-20%

modified starch

20-30%

polydextrose

35-45%

hydrocolloid

 3-10%

egg albumin

  3-18%.

14. A method of manufacture of a food product as claimed in claim 13 , wherein the stabilizer composition comprises by dry weight:

cellulose gum

15%

modified starch

24%

polydextrose

40%

xanthan gum

 6%

egg albumin

15%

total

 100%.

15. A method of manufacture of a food product as claimed in claim 1 , wherein the hydrocolloid is selected from the group consisting of: xanthan gum, guar gum and mixtures thereof.

16. A method of manufacture of a food product as claimed in claim 15 , wherein the hydrocolloid comprises xanthan gum or a mixture of hydrocolloids including xanthan gum.

17. A method as claimed in claim 1 , wherein the aqueous coating composition has a solids content of about 0.3% to about 3%.

18. A method as claimed in claim 17 , wherein the aqueous coating composition has a solids content of about 1%.

19. A method as claimed in claim 1 , further comprising:

applying a layer of outer crumb to the batter coating.

20. A microwave or thermally cookable or reheatable food product obtained by a method as claimed in claim 1 .

21. A microwave cookable or reheatable food product as claimed in claim 20 , wherein the substrate is impregnated with a stabilizer composition.

22. A microwave or thermally cookable or reheatable food product as claimed in claim 20 , wherein the fine crumb has a particle size of about 0.25 to about 1 mm.

23. A microwave or thermally cookable or reheatable food product as claimed in claim 20 , wherein the food product further comprises:

a layer of outer crumb applied to the batter coating.

24. A microwave or thermally cookable or reheatable food product as claimed in claim 23 , wherein the fine crumb incorporates a hydrocolloid, selected from the group consisting of: xanthan gum, carrageenan gum, guar gum and mixtures thereof.

25. A microwave or thermally cookable or reheatable food product as claimed in claim 24 , wherein the hydrocolloid comprises xanthan gum or a mixture of hydrocolloids including xanthan gum.