Patents Assigned to CRISP SENSATION HOLDING S.A.
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Patent number: 10667548Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: GrantFiled: April 19, 2016Date of Patent: June 2, 2020Assignee: Crisp Sensation Holding S.A.Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
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Publication number: 20180049463Abstract: A method of manufacture of a breaded food product that includes the steps of: providing a solid or solidified substrate; applying a coating to the substrate to form a coated substrate; applying a crumb coating to the coated substrate to form a breaded portion; heating the breaded substrate to produce a cooked breaded portion; hermetically packaging the one or more cooked breaded portions within a flexible packaging material to produce a packaged foodstuff; and subjecting the packaged foodstuff to high pressure processing at a pressure of at least 100 MPa to produce a sterilized packaged foodstuff. The sterilized packaged foodstuff has a crumb coating that is not damaged by being subjected to the high pressure processing.Type: ApplicationFiled: August 22, 2016Publication date: February 22, 2018Applicant: Crisp Sensation Holding S AInventors: Wilhelmus Johannes Gerardus Michiels, Kees Van Doorn
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Patent number: 9648900Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.Type: GrantFiled: April 11, 2016Date of Patent: May 16, 2017Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Patent number: 9585414Abstract: 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.Type: GrantFiled: June 12, 2015Date of Patent: March 7, 2017Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20160295899Abstract: A method of manufacture of a food product including wholly or partially impregnating an edible substrate that may be meat, poultry, fish, vegetable, fruit or dairy food with a stabilizer composition wherein the stabilizer composition includes: 5 wt % to 30 wt % of one or more gums calculated by weight of dry matter; salt, selected from sodium chloride, potassium chloride and combinations thereof; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof; a phosphate component; and optional further edible ingredients.Type: ApplicationFiled: April 8, 2016Publication date: October 13, 2016Applicant: Crisp Sensation Holding S.A.Inventors: Wihelmus Johannes Gerardus Michiels, Bianca Van der Kolk
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Patent number: 9433237Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: GrantFiled: October 2, 2014Date of Patent: September 6, 2016Assignee: Crisp Sensation Holding S.A.Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
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Patent number: 9332767Abstract: A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.Type: GrantFiled: September 20, 2013Date of Patent: May 10, 2016Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Patent number: 9326537Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.Type: GrantFiled: January 27, 2011Date of Patent: May 3, 2016Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Patent number: 9326536Abstract: A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C.Type: GrantFiled: January 27, 2011Date of Patent: May 3, 2016Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20160106127Abstract: 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.Type: ApplicationFiled: June 12, 2015Publication date: April 21, 2016Applicant: CRISP SENSATION HOLDING S.A.Inventor: KEITH GRAHAM PICKFORD
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Patent number: 9295272Abstract: 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.Type: GrantFiled: July 29, 2013Date of Patent: March 29, 2016Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20140255552Abstract: A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid ?20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.Type: ApplicationFiled: April 30, 2014Publication date: September 11, 2014Applicant: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20140248398Abstract: 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.Type: ApplicationFiled: April 9, 2014Publication date: September 4, 2014Applicant: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Patent number: 8765202Abstract: A method of manufacture and a microwave or thermally cookable or reheatable food product comprises a substrate coated with an aqueous coating composition and a fine crumb to form a layer of fine crumb encasing the substrate. This is coated with a batter composition to form a batter coating and optionally a layer of outer crumb. Application of the aqueous coating allows formation of a complete coating on the substrate allowing adhesion of the fine crumb to the entire surface forming an integral shell of the fine crumb.Type: GrantFiled: April 21, 2010Date of Patent: July 1, 2014Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Patent number: 8728554Abstract: A method of manufacture and a food product with a substrate impregnated with a stabilizer composition, the impregnated substrate coated with an aqueous or gel coating. The impregnation of the core with the stabilizer contributes to the moisture content of the core during subsequent cooking or reheating. The coating exhibits good adhesion to the impregnated substrate, and can facilitate adhesion of subsequently applied crumb or other fine particles and serve as an additional barrier to loss of moisture from the substrate during the subsequent cooking or reheating.Type: GrantFiled: April 21, 2010Date of Patent: May 20, 2014Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20140093615Abstract: A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.Type: ApplicationFiled: September 20, 2013Publication date: April 3, 2014Applicant: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20140087051Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: ApplicationFiled: September 17, 2013Publication date: March 27, 2014Applicant: Crisp Sensation Holding S.A.Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
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Publication number: 20140030388Abstract: A method of manufacture of a crumb coated food product comprising the steps of: forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colourants 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.Type: ApplicationFiled: July 29, 2013Publication date: January 30, 2014Applicant: CRISP SENSATION HOLDING S.A.Inventor: Keith Graham Pickford
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Patent number: 8524301Abstract: A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising 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.Type: GrantFiled: June 30, 2009Date of Patent: September 3, 2013Assignee: Crisp Sensation Holding S.A.Inventor: Keith Graham Pickford
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Publication number: 20130156925Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: ApplicationFiled: December 20, 2011Publication date: June 20, 2013Applicant: CRISP SENSATION HOLDING S.A.Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt