Stabilisation of microwave heated food substrates

Abstract

A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results.

1 . A food product comprising:
 a substrate impregnated with a stabilizer composition wherein the substrate comprises pieces of meat, poultry, fish, vegetable, fruit or dairy food;   wherein the stabilizer composition consists essentially of by dry weight:   
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   cellulose gum 
                    5-25% 
                 
                     
                   modified starch 
                   16-50% 
                 
                     
                   thickener component 
                   32-79%, 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
               
            
           
         
         wherein the thickener component comprises as percentages by dry weight of the stabilizer composition: 
       
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   polydextrose 
                   30-55%  
                 
                     
                   proteinaceous component 
                   1-20% 
                 
                     
                   hydrocolloid 
                   1-10% 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
               
            
           
         
         wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and 
         wherein the impregnated substrate is coated with an aqueous coating composition comprising a mixture consisting of by dry weight: 
       
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   cellulose gum 
                   15-35% 
                 
                     
                   modified starch 
                   15-50% 
                 
                     
                   hydrocolloid 
                   20-30%, 
                 
                     
                   proteinaceous component 
                   10-20% 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
                
               
            
           
         
         wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof; 
         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. 
       
     
     
         2 . A food product as claimed in  claim 1 , wherein the proteinaceous component of the aqueous coating is selected from the group consisting of egg albumen, whey protein, protein isolate and mixtures thereof 
     
     
         3 . A food product as claimed in  claim 2 , wherein the proteinaceous component of the aqueous coating is egg albumen. 
     
     
         4 . A food product as claimed in  claim 1 , wherein the stabilizer composition is an aqueous solution. 
     
     
         5 . A food product as claimed in  claim 1 , wherein the amount of modified starch in the coating composition is 16 to 35% by dry weight. 
     
     
         6 . 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. 
     
     
         7 . A food product as claimed in  claim 1 , wherein the proteinaceous component of the stabilizer is selected from the group consisting of egg albumen, whey protein, protein isolate and mixtures thereof. 
     
     
         8 . A food product as claimed in  claim 7 , wherein the proteinaceous component is egg albumen. 
     
     
         9 . A food product as claimed in  claim 1 , wherein the hydrocolloid of the aqueous coating composition is selected from the group consisting of xanthan gum, guar gum and mixtures thereof 
     
     
         10 . A food product as claimed in  claim 8 , wherein the hydrocolloid of the aqueous coating composition comprises xanthan gum or a mixture of hydrocolloids including xanthan gum. 
     
     
         11 . A food product as claimed in  claim 8 , wherein the stabilizer composition comprises as percentages of dry weight of the stabilizer composition: 
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   cellulose gum 
                    5-25% 
                 
                     
                   modified starch 
                   16-35% 
                 
                     
                   polydextrose 
                   30-55% 
                 
                     
                   hydrocolloid 
                    1-10% 
                 
                     
                   egg albumen 
                    1-20%. 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
                
                
               
            
           
         
       
     
     
         12 . A food product as claimed in  claim 11 , wherein the stabilizer composition comprises: 
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   cellulose gum 
                   10-20% 
                 
                     
                   modified starch 
                   20-30% 
                 
                     
                   polydextrose 
                   35-45% 
                 
                     
                   hydrocolloid 
                    3-10% 
                 
                     
                   egg albumen 
                    3-18%. 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
                
                
               
            
           
         
       
     
     
         13 . A food product as claimed in  claim 11 , wherein the stabilizer composition comprises: 
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   cellulose gum 
                   15% 
                 
                     
                   modified starch 
                   24% 
                 
                     
                   polydextrose 
                   40% 
                 
                     
                   xanthan gum 
                    6% 
                 
                     
                   egg albumen 
                   15% 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
                
                
               
            
           
         
       
     
     
         14 . A food product as claimed in  claim 1 , wherein the aqueous coating composition is a gel. 
     
     
         15 . A food product as claimed in  claim 1 , wherein the aqueous coating composition is thixotropic. 
     
     
         16 . A food product as claimed in  claim 1 , wherein the food product further comprises:
 a coating of fine crumb applied to the coating of the coating composition to form a layer of fine crumb encasing the coated and impregnated substrate;   a batter composition applied to the layer of fine crumb encasing the coated and impregnated substrate to form a batter coating; and   an optional layer of outer crumb applied to the batter coating.   
     
     
         17 . A food product as claimed in  claim 16 , wherein the fine crumb incorporates a hydrocolloid comprising xanthan gum or a mixture of hydrocolloids including xanthan gum. 
     
     
         18 . A food product as claimed in  claim 16 , wherein the fine crumb has a particle size of about 0.25 mm to about 1 mm. 
     
     
         19 . A food product as claimed in  claim 1 , wherein the stabilizer composition is an aqueous stabilizer composition having a solids content of about 0.1% to about 20%. 
     
     
         20 . A food product as claimed in  claim 1 , further comprising:
 fine crumb applied to the aqueous coating to form a layer of fine crumb encasing the coated and impregnated substrate; and   a batter coating applied to the fine crumb.