Process of coating foods with a system for fluid retention and p

Details Process of coating foods with a system for fluid retention and p Process of coating foods with a system for fluid retention and p

1995-03-27

1996-10-22

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426 92, 426 93, 426302, 426305, 426310, 426656, A23B 410, A23L 131

Patent

active

055674534

ABSTRACT:
Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating. In an embodiment, the coated meat is heated to at least coagulate the albumen, denature the milk protein and gelatinize the starch to obtain a heat-treated coated food product and then, the heat-treated coated food product is vacuum-packed and heated at a temperature and for a time sufficient so that the food product is microbiologically stable.

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patent: 5248512 (1993-07-01), Berberat et al.
Rombauer et al. Joy of Cooking, 1975, The Bobbs-Merrill Co., Inc. New York, pp.341-348.

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