Patent ID: 8980350
Filing Date: 2015-03-17
Classification: A23L,A23P,A23V

Abstract:
1. A method of making a coated food product, comprising the steps of: (a) providing a plurality of food pieces; (b) exposing the plurality of food pieces to an enzyme solution comprising one or more active enzymes to coat the surface thereof; after step (b), (c) blanching the plurality of food pieces for a time sufficient to inactivate enzymes on the surface of the food pieces; after step (c), (d) optionally, drying the blanched food pieces to remove moisture; and after step (d), (e) coating the food pieces with an aqueous adhesion mixture comprising an effective amount of up to about 2% by weight of a hydrocolloid, an effective amount of up to about 10% by weight of one or more cations, and an effective amount of up to about 30% by weight of a protein selected from vegetable proteins, rice proteins, corn proteins, soy proteins and wheat proteins, wherein the aqueous adhesion mixture comprises the hydrocolloid and one or more cations in amounts sufficient to crosslink between the hydrocolloid, the one or more cations, and the protein to form a protein-hydrocolloid matrix that provides a barrier to oil absorption.