FREE-FLOWING, COATED, FROZEN FOOD AND PROCESS FOR MAKING THE SAME

Disclosed are a free-flowing, coated, frozen food and a method for making the same. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid co...

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Bibliographische Detailangaben
Hauptverfasser:	HAMPTON, ANDREW, KIRKVOLD, STEVEN, W, PATTERSON, DAVID, SCHERPF, DAVID, H
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Disclosed are a free-flowing, coated, frozen food and a method for making the same. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food. Aliment enrobé congelé à écoulement fluide et procédé de fabrication dudit aliment. Des pièces discrètes d'un aliment congelé à écoulement fluide sont placées dans un récipient d'enrobage dans lequel elles sont agitées pour en exposer les surfaces et maintenir leur état d'écoulement fluide pendant tout le processus d'enrobage. Une matière d'enrobage liquide est pulvérisée sur les pièces à écoulement fluide pour fixer la matière d'enrobage aux surfaces des pièces d'aliments congelées et y augmenter la température. Les surfaces des pièces d'aliments congelées sont ensuite refroidies au moyen d'un liquide cryogénique. Les étapes de pulvérisation et de refroidissement sont répétées jusqu'à l'obtention d'un enrobage complet et homogène des pièces discrètes de l'aliment à écoulement fluide.