Crumb coating for food products
A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent 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 gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.
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; partially extruding the aqueous mixture through the extruder forming a homogenized aqueous mixture prior to addition of an aqueous gelling agent; adding the aqueous gelling agent 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 gelling agent 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 porous product to form a dried product; and forming a crumb from the dried product.
2. The crumb of claim 1 , wherein the step of forming a crumb comprises milling the dried product to form the crumb; and wherein the crumb is resistant to moisture such that it retains crispness upon exposure to moisture during cooking.
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 gelling agent is a hydrocolloid.
8. The crumb of claim 1 , wherein the gelling agent is selected from the group consisting of: gum Arabic, gum tragacanth, karaya gum, ghatti gum, and combinations thereof.
9. 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; partially extruding the aqueous mixture through the extruder forming a homogenized aqueous mixture prior to addition of guar gum; adding the guar gum 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 guar gum 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 porous product to form a dried product; and milling the dried product to form a crumb.
10. The crumb of claim 1 , wherein the gelling agent includes sodium metabisulphite or sodium bisulphite.
11. 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; partially extruding the aqueous mixture through the extruder thereby forming a homogenized aqueous mixture; adding an aqueous gelling agent to the extruder at a point after the homogenized aqueous mixture is formed by the extruder to form a resultant mixture of the homogenized aqueous mixture and the aqueous gelling agent 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 that is configured to be milled after the drying of the product; drying the porous product to form a dried product; and milling the dried product to form a crumb.
12. The crumb coated food product of claim 11 , wherein the crumb is resistant to moisture such that it retains crispness following exposure to moisture during cooking of the food product.
13. The crumb coated food product of claim 11 , wherein the crumb is resistant to moisture such that it retains crispness following freezing and reheating of the food product.
14. The crumb coated food product of claim 11 , wherein the flour mixture comprises two or more flours.
15. The crumb coated food product of claim 14 , wherein the flour mixture comprises wholly or partially denatured flour.
16. The crumb coated food product of claim 11 , wherein the flour mixture comprises:
Hagberg Falling Number
Amount (%)
(HFN)
a first flour
70-30
350
a second flour
30-70
220.
17. The crumb coated food product of claim 11 , wherein the gelling agent is a hydrocolloid.
18. The crumb coated food product of claim 11 , wherein the gelling agent is selected from the group consisting of gum Arabic, gum tragacanth, karaya gum, ghatti gum, and combinations thereof.
19. The crumb coated food product of claim 11 , wherein the gelling agent comprises about 0.7% to 1.3% guar gum.
20. The crumb coated food product of claim 11 , wherein the gelling agent includes sodium metabisulphite or sodium bisulphite.