Food fluid retention system

Details Food fluid retention system Food fluid retention system

A - Human Necessities

23

B

A23B 4/10 (2006.01) A23L 1/00 (2006.01) A23L 1/31 (2006.01) A23L 1/315 (2006.01) A23L 1/325 (2006.01) A23L 3/00 (2006.01) B65B 25/06 (2006.01)

Patent

CA 2099342

Foods are coated with a mixture of egg albumen, a milk protein, an unmodified 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.

Cette invention concerne des aliments enrobés d'un mélange d'albumine, de protéine de lait, d'amidon non modifié et d'eau ayant pour fonction la rétention de fluide dans lesdits aliments, en particulier les aliments destinés à la cuisson. Pour réaliser la rétention de fluide visée, l'enrobage au moins est chauffé à la température et pendant le temps voulus pour faire prendre l'albumine, dénaturer la protéine et gélatiniser l'amidon au moins partiellement, les aliments enrobés pouvant être chauffés pour une cuisson au moins partielle entraînant la coagulation de l'albumine, la dénaturation de la protéine de lait et la gélatinisation de l'amidon.

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