Crumb coating for food products
A method of manufacturing a crumb coated food product is disclosed. The method includes the steps of forming an aqueous mixture including a flour mixture having one or more flours; sodium bicarbonate; optional additives selected from processing aids, salts, colorants 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; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.
1. A crumb manufactured by a process of manufacture comprising the steps of:
forming an aqueous mixture comprising:
a flour mixture comprising one or more flours,
sodium bicarbonate, and
water;
adding the aqueous mixture into an extruder in a flour mixture feed zone of the extruder;
mixing the aqueous mixture from the flour mixture feed zone through the extruder;
adding an aqueous hydrocolloid to the extruder at a hydrocolloid feed zone that is downstream of the flour mixture feed zone of the extruder to form a resultant mixture of the aqueous mixture and the aqueous hydrocolloid in the extruder;
extruding the resultant mixture through and from the extruder at a temperature greater than 100° C. to form an extrudate;
allowing the extrudate to expand to form a porous product suitable for milling after the product is dried;
drying the product; and
milling the dried product to form a crumb; wherein the hydrocolloid is present in the crumb in an amount up to about 3% by weight of the crumb.
2. The crumb of claim 1 , wherein the crumb is resistant to moisture such that it retains crispness upon exposure to moisture during cooking and wherein the step of drying the product dries the product to a 2% or lower moisture content.
3. The crumb of claim 1 , wherein the crumb is resistant to moisture such that it retains crispness upon freezing and reheating.
4. The crumb of claim 1 , wherein the flour mixture comprises two or more flours.
5. The crumb of claim 4 , wherein the flour mixture comprises wholly or partially denatured flour.
6. The crumb of claim 1 , wherein the flour mixture comprises:
Hagberg Falling Number
Amount (%)
(HFN)
a first flour
70-30
350
a second flour
30-70
220.
7. The crumb of claim 1 , wherein the hydrocolloid is selected from the group consisting of gum Arabic, gum tragacanth, karaya gum, ghatti gum, and combinations thereof.
8. The crumb of claim 1 , wherein the hydrocolloid comprises guar gum, and the guar gum is present in an amount from about 0.7% to about 1.3% by weight of the crumb.
9. The process of claim 1 , wherein the hydrocolloid includes sodium metabisulphite or sodium bisulphite.
10. A crumb coated food product, comprising:
a substrate;
a crumb coated on the substrate, the crumb manufactured by a process of manufacture comprising the steps of:
forming an aqueous mixture comprising:
a flour mixture comprising one or more flours,
sodium bicarbonate, and
water;
adding the aqueous mixture into an extruder;
mixing the aqueous mixture from the flour mixture feed zone through the extruder;
adding an aqueous hydrocolloid to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous hydrocolloid in the extruder;
extruding the resultant mixture through and from the extruder at a temperature greater than 100° C. to form an extrudate;
allowing the extrudate to expand to form a porous product;
drying the product; and
milling the dried product to form a crumb; wherein the hydrocolloid is present in the crumb in and amount up to about 3% by weight of the crumb.
11. The food product of claim 10 , wherein the crumb is resistant to moisture such that it retains crispness following exposure to moisture during cooking of the food product.
12. The food product of claim 10 , wherein the crumb is resistant to moisture such that it retains crispness following freezing and reheating of the food product.
13. The food product of claim 10 , wherein the flour mixture comprises two or more flours and the step of drying the product dries the product to a 2% or lower moisture content.
14. The food product of claim 13 , wherein the flour mixture comprises wholly or partially denatured flour.
15. The food product of claim 10 , wherein the flour mixture comprises:
Hagberg Falling Number
Amount (%)
(HFN)
a first flour
70-30
350
a second flour
30-70
220.
16. The food product of claim 10 , wherein the hydrocolloid is selected from the group consisting of gum Arabic, gum tragacanth, karaya gum, ghatti gum, and combinations thereof.
17. The food product of claim 10 , wherein the hydrocolloid comprises guar gum, and the guar gum is present in an amount from about 0.7% to about the 1.3% by weight of the crumb.
18. The food product of claim 10 , wherein the hydrocolloid includes sodium metabisulphite or sodium bisulphite.