CRISPING BATTER AND CRISPING BATTER-COATED FOOD PRODUCT

Abstract: A process and formulation producing a dough product (20) that can be frozen and reconstituted either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), but that has the organoleptic qualities of a freshly baked product. The dough products can be reconstituted in a microwave oven without the use of a susceptor and while avoiding the wet, gummy and chewy characteristics typically resulting from microwave heating without a susceptor. Snack and other products with a crispy crust may be stored and sold frozen, and later prepared for eating by heating it in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven. Conventional dough are coated with a batter (38) containing a thickening agent. The batter-coated dough or filled or topped dough products are then flash-fried (30) or par-fried (40) in hot oil for a brief period. The flash-fried dough or filled or topped product is then baked in a conventional manner. If the unfilled or topped flash-fried dough is baked before filling or topping, it is then filled or topped, and the product is then frozen for storage and sale. When the consumer later desires to eat the product, it is removed from frozen storage and heated either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), and it has the organoleptic qualities of a freshly baked product. The dough product can be reconstituted in a microwave oven without the use of a susceptor, and it has a crisp crust.

Description: CRISPING BATTER AND CRISPING BATTER-COATED FOOD PRODUCT - Field of the Invention This invention relates to food products that utilize dough, including breads, pizzas, filled dough and snack food products. Background of the Invention It is highly desirable to have precooked food items that are frozen and that can be reheated, either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven, but that have the organoleptic qualities of a freshly baked product. In the past, it has been very difficult to create a cooked, frozen dough product capable of tasting as good as a freshly baked product; preparation of a food product that is cooked, frozen, and later reconstituted before eating presents special challenges. Nevertheless, widespread ownership and use of microwave ovens in homes, as well as in businesses, commercial kitchens and restaurants, has spurred efforts by frozen food manufacturers to develop microwave heatable pre-cooked frozen dough products in which the dough can reconstitute in a microwave oven from a frozen state without developing the wet, gummy and chewy characteristics normally resulting from microwave heating of such products. Products that can be reconstituted in toasters and conventional ovens are also desired. The problems associated with trying to reconstitute frozen foods are a function of heat transfer thermodynamics, the physics of heating and the chemistry of cooking. A food product with a dough component as well as other components presents challenges for reheating in a pop- up toaster, toaster oven or conventional oven. The various components have particular moisture contents upon completion of cooking. The process of freezing the product and maintaining it in a frozen state for a period of time before reheating with radiant energy in a pop-up toaster, toaster oven or broiler oven induces changes in the absolute and relative moisture contents of the various components. Thus, even a product reconstituted with radiant energy may not have the qualities of a freshly baked food product. A crisp exterior food surface may be accomplished in a pop-up toaster, toaster oven or conventional oven where the hot oven atmosphere elevates the temperature of the surface of the food. In a microwave oven, however, the surface of the food is typically heated insufficiently by microwave absorption alone. This makes it difficult to achieve a crisp exterior surface in a microwave oven. The hot oven atmosphere and temperature gradient established by a pop-up toaster, toaster oven or conventional oven tends to drive moisture from the surface of dough or a breaded food product. The surface layers are initially rapidly raised to a higher temperature than the interior of a food product, which tends to enhance the crispness of the surface. This crispness-has an important effect upon the sensory perception of a person who eats the food product. A dough or breaded food product having a soft, excessively moist surface tends to give a dramatically different and unacceptable taste sensation as compared with an otherwise identical food product with a crisp surface. The temperature characteristics of microwave heating tend to result in moisture being driven from the center of the food product to the surface and there is inadequate heating of the surface to reduce the moisture content of the breaded surface to a sufficiently low level to be perceived as "crisp." Thus, it is difficult to achieve a crisp exterior surface in a microwave oven, especially in the case of breaded food products which have a high moisture content. The principal way these problems associated with reheating in a microwave oven have been approached is by the use of "susceptors." Examples of susceptors are described in U. S. Patent numbers 5,317,120; 5,041,295; 5,403,998; 5,350,904; 5,310,977 and 5,288,962. Generally, microwave susceptors are devices which respond to microwave radiation by generating a significant amount of heat. The susceptor absorbs a portion of the microwave energy and converts it directly to heat which is useful, for example, to crisp or brown food. Although several mechanisms can be responsible for a microwave susceptor' s ability to convert microwave energy directly to heat, many are so-called thin filmed susceptors which rely on resistive, i.e., PR, losses to generate heat. These thin film susceptors generally consist of a plastic sheet which has a thin layer of conductive or semiconductive metal coated thereon. As U.S. Patent No. 5,350,904 notes, susceptors are not universal solutions to these problems. Susceptors frequently do not heat uniformly, with the result that they may not crisp or brown the food uniformly. For example, the outer region of a food product heated with a susceptor may become much hotter than its center. This can be a particular problem for food having large surface areas like the baked crust of a large frozen pizza. Nevertheless, pre-baked frozen pizza products such as Celeste brand products have been developed that are sold with a susceptor tray or sleeve. Stuffed sandwiches have been developed where the dough is wrapped around a filling of meats and/or cheeses and or vegetables. These products are designed for reconstitution in microwave ovens from a frozen state, and susceptor sheets formed into sleeves which surround the dough are used. While susceptors work reasonably well in these applications and can result in more satisfactory reconstitution of the dough product, among other disadvantages, inclusion of a susceptor tray or sleeve adds significant cost. Pre-baked and frozen bite size pizza snacks, such as Totino's brand Pizza Rolls and Bagel Bite brand snacks manufactured by Heinz, and Toaster Struedel manufactured by Pillsbury are marketed without susceptor sheets. If reconstituted in a microwave oven, the dough of these products takes on wet, chewy and gummy characteristics. If reconstituted in a toaster or conventional oven, these products lack the optimum organoleptic qualities of a freshly baked product. Summary of the Invention The present invention is a process and recipe or formulation for producing a product which has a dough component and can be frozen and reconstituted in a microwave oven, a popup toaster, a toaster oven or a conventional oven, and which has the desired organoleptic qualities of a freshly baked dough product. It allows reconstitution in a microwave oven without the use of a susceptor, while nevertheless avoiding the wet, gummy and chewy characteristics typically resulting from microwave heating without a susceptor. It permits manufacture of snack and other products with a crispy crust that may be stored and sold frozen, and later prepared for eating by heating in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven. Conventional dough is formed into a product like an apple turnover, or is formed into a part of a product like a pizza crust, and is then coated with a batter containing a thickening agent. The batter-coated dough or filled dough or topped dough product is then "flash- fried" or par- fried briefly using a rapid heat transfer medium such as hot oil. The flash- fried, batter-coated dough or filled or topped product is then baked in a conventional manner, such as in a conventional oven. If the unfilled or topped flash- fried, batter-coated dough is baked before filling or topping, it is then filled or topped, and the product is then frozen for storage and sale. For instance, typical pizza toppings may be used, such as tomato sauce, cheese, pepperoni and mushrooms. When the consumer later desires to eat the product, it is removed from frozen storage and heated either in a microwave oven, a pop-up toaster, a toaster oven, or a conventional oven. If the product is heated in a microwave oven, it is heated without the use of a susceptor, and the heated product has a crisp crust and is not rendered wet, soggy and chewy by microwave heating. The reconstituted product has the qualities of a freshly baked product, regardless of the method of reheating. A product prepared according to the invention has a more consistent appearance and is generally a more acceptable product than reconstituted products currently known in the industry. Brief Description of the Drawings Fig. 1 is a perspective view of a product prepared in accordance with the present invention. Fig. 2 is a cross section of a pizza dough product taken along line 1-1 in Fig. 1. Fig. 3 is a perspective view, partially in section, of a filled dough product prepared in accordance with the present invention. Fig. 4 is a perspective view of an embodiment of the present invention that is to be reconstituted in a pop-up toaster, toaster oven or broiler oven, showing the top, front and right side. Fig. 5 is a perspective view of an alternate embodiment of the present invention that is to be reconstituted in a pop-up toaster, toaster oven or broiler oven, showing the top, front and right side. Fig. 6 is a flow diagram setting forth the principal steps in practice of the present invention in accordance with one embodiment of the invention. Fig. 7 is a flow diagram setting forth the principal steps in preparation of the batter of the present invention. Detailed Description of the Drawings Product Preparation The food products, shown in Figs. 1-5, which may have many different forms, can use a wide variety of dough, including pizza dough, bread dough and laminated dough, among others. The dough is prepared in conventional ways, sheeted, extruded or otherwise formed and flattened. The conventional dough may also be wrapped around a variety of ingredients and fillings or topped with a variety of toppings . Figs. 1 and 2 illustrate a pizza crust in conventional form before the addition of toppings. Fig. 3 illustrates a snack made of dough 32 wrapped around pizza or other filling 38, and coated with crisping batter 36. Filling 38 may be pizza topping ingredients, making product 30 a "pizza snack" with a "pizza topping" filling. Figs. 4 and 5 illustrate toaster products 40 and 50 having dough 12 wrapped around fillings and segmented in order to be easily separated. As used in this document, the term "fillings" includes any foods, such as meats, cheeses, vegetables and fruit. Except as explained below, regardless of the particular embodiment of dough 12, in each of products 10, 30, 40 and 50, conventional dough 12, 32 is coated with a "crisping batter" 16, 36 containing a thickening agent. Coating may be accomplished, for instance, by passing dough 12, 32 through a batter 16, 36 waterfall. (Batter 16, 36 is further described below). After passage through the batter 16, 36 waterfall, air knives or other means are used (if necessary) to remove any excess batter 16, 36. The batter 16 coated dough 12 is then passed through a hot oil bath, in the form of a waterfall, or it is dipped in hot oil, to, in effect, flash- fry or par-fry the batter 16 coated dough 12. (In the case of other product forms, like products 30, 40 and 50, filling may occur before flash frying). The oil may be at a temperature, for instance, of between 320° to 420° F., and the crust 16, 12 is maintained in the oil for sufficient time for the starch in the crisping batter 16 to become gelatinized, a period that may typically range between approximately one to fifteen seconds, although longer and shorter periods may be appropriate depending on the mass and other properties of the product and the temperature of the oil. Any excess oil is then removed by using air or steam knives. Toppings 14 are added to the crust 16, 12, and the product 10, 30, 40 and 50 is then baked in a conventional manner. For instance, it may be baked in a conventional oven in the same manner as pizza or bread is typically baked, a relatively slow baking process; alternatively, baking may be accomplished using superheated air at 500° to 600° F. that is passed across the product at a high velocity to accomplish baking more quickly. After baking, the product 10 is frozen for storage. Product 10, 30, 40, 50 later is reconstituted in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven, and crisping batter 16 gives product 10 the desired qualities of a freshly baked product. If product 10, 30, 40, 50 is later readied for consumption by heating it in a microwave oven, crisping batter 16 achieves crisping without the use of an aluminized sheet or susceptor. As is illustrated on the flow diagram of Fig. 6, conventional dough is prepared in step 20 and formed into an appropriate shape in step 22. At that point there are two alternatives. In the first alternative (step 24), fillings 38, toppings 14 or the like are added to the formed dough 12, 32. Meanwhile, (or previously) batter 16 is prepared in a step 26, and this crisping batter 16 is coated onto the filled or topped dough 12, 32 in a coating step 28. The batter-coated product 10, 30, 40, 50 is then flash- fried in a frying step 30. Next, the product 10, 30, 40, 50 is baked in step 32, for instance, in a conventional oven or using high velocity, high temperature air, and it is thereafter frozen in step 34. Finally, the frozen product 10, 30, 40, 50 is reconstituted 36 by heating it with microwave or radiant energy. As an alternative to adding fillings or toppings in a step 24 immediately after forming the dough 12 in step 22, the dough 12, 32 may be coated with crisping batter 16 in step 38 and then flash-fried in step 40. There are again two alternatives. Fillings 38 or toppings 14 or the like may be added in a step 44, followed by baking step 32, freezing step 34 and microwave or radiant heating step 36. Alternatively, flash-fried dough 12 may be conventionally baked in a step 46, and then topped or filled in a step 48, prior to freezing 34 and reheating 36. Although the product preparation described above is the preferred embodiment and yields the optimum product, two additional embodiments also render an acceptable outcome. For example, Figs. 4 and 5 illustrate toaster products 40 and 50 having dough 12 wrapped around- fillings and segmented in order to be easily separated, and Fig. 3 illustrates a snack made of dough 32 and wrapped around a filling 38. In the first alternative embodiment, the batter coating step is omitted and product 30, 40 or 50 is only flash fried and baked as previously described. Product 30 is then reconstituted in a conventional oven, and products 40 and 50 are reconstituted in a toaster oven, to yield an acceptable product. Alternatively, in the second alternative embodiment, product 40 or 50 is prepared according to the preferred embodiment, omitting only the flash- frying step. This preparation method of batter coating and baking typically only also yields an acceptable product when reconstituted in a toaster oven. Neither of the above two embodiments, however, achieve the optimum desired result the preferred embodiments obtains ~ a reconstituted product with the organoleptic qualities of a freshly baked product. Crisping Batter The crisping batter 16, 36 may be prepared as illustrated in the flow diagram in Fig. 7. A salt and thickening agent pre-blend is prepared by first placing the salt and modified vegetable gum in a Hobart or similar mixer, which is labeled step 52 in Fig. 7. Modified vegetable gum, such as Dow Chemical Company's "A4C," may be used as the thickening agent. The thickening agent serves three functions: (1) viscosity control (2) water retention and (3) film formation. Because viscosity variations may result in unacceptable changes in the quantity of batter pick-up, viscosity control is of substantial importance. Film formation is important because it helps reduce fat absorption. Among other products usable as a thickening agent to achieve the viscosity control, water retention and film formation desired to practice the invention are Xanthan gum, cellulose gums and modified food starches. Meanwhile, or after preparing the preblend, water is metered into an APV tank mixer (or another appropriate mixer), which is labeled step 56 in Fig. 7. The Maillose concentrate (aqueous caramel color) is added to the mixer in step 58. Then the mixer is agitated in step 60. With the mixer on, corn starch is added (step 62), followed by the flour and baking powder (step 64) and by the preblend (step 66). In step 68, the now complete crisping batter 16, 36 is mixed for an additional two minutes. After completion of mixing step 68, the crisping batter 16, 36 should be maintained at 50° F. to 60° F. and should be used to coat the dough 12, 38 within one to two hours after completion of preparation of the batter 16. The percentages and parts by weight of one embodiment of the crisping batter 16 ingredients for use when a product is to be reconstituted in a microwave oven are as follows in Table 1. The percentages and parts by weight of crisping batter 16, 36 ingredients for use when a product is to be reconstituted in a pop-up toaster, toaster oven, or conventional oven are as follows in Table 2. (All percentages set forth herein are by weight). Table 1 Ingredient Description Percent Quantity Water 53.89 660.0 "Hylon VII" available Corn Starch from National Starch 32.66 400.0 Company Unbleached Enriched Wheat Flour Soft Wheat Flour 8.17 100.0 Maillose Aqueous Caramel 3.27 40.0 Concentrate Color Fine Screened Salt Granular 1.31 16.0 "Royal SALP" Baking Powder available from Archer 0.65 8.0 Daniel Midlands "A4C" available from Modified Dow Chemical 0.05 0.6 Vegetable Gum Company Totals 100.00% 1224.6 Table 2 Ingredient Description Percent Quantity Water 66.32 359.00 "Hylon VII" available Corn Starch from National Starch Company 18.47 100.00 Unbleached Enriched Wheat Flour Soft Wheat Flour 9.24 50.00 Maillose Aqueous Caramel Concentrate Color 3.66 19.80 Fine Screened Salt Granular 1.51 8.19 "Royal SALP" Baking Powder available from Archer Daniel Midlands 0.72 3.88 "A4C" available from Modified Dow Chemical Vegetable Gum Company 0.08 0.43 Totals 100.00% 541.30 Salt and Modified Vegetable Gum Preblend Instructions The following summarizes the preblend preparation steps: A. Add the salt to a 20 quart Hobart mixer bowl. B. Add the Modified Vegetable Gum to the 20 quart Hobart mixer bowl. C. Mix on low speed (speed #1) using a paddle for 2 minutes. Crisping Batter Mixing The crisping batter 16, 36 mixing steps are: D. Meter all the water at 50°F-70°F into an APV tank mixer. E. Add the Maillose concentrate to the APV tank mixer. F. Turn on the lighting mixer for the addition of remaining ingredients. G. While the mixer is blending, add the Corn Starch to the APV tank mixer. H. While the mixer is blending, add the Flour and Baking Powder to the APV tank mixer. I. While the mixer is blending, add the Salt and Modified Vegetable Gum Preblend to the APV tank mixer. J. Once all dry ingredients are added, mix for an additional 2 minutes. While Table 1 above describes a preferred embodiment of the crisping batter of the present invention for use when reconstituting a dough product in a microwave oven, those proportions may be varied as follows: the water: between 53%> and 80%, preferably between 53.5 % and 70 % and most preferably approximately 54%; the corn starch: between 10 % and 43%o, preferably between 15% and 40%>, and most preferably approximately 33%; the wheat flour: between 2% and 15%, preferably between 3% and 13%, and most preferably approximately 8%; the aqueous caramel color (Maillose Concentrate): between 1% and 15%, preferably between 2% and 5.5% and most preferably approximately 3%; the salt: between 0% and 6%, preferably between 1% and 3%, and most preferably approximately 1.3%; the baking powder: between 0% and 2%, preferably between 0.4% and 1.3%, and most preferably approximately 0.7%o; and the modified vegetable gum: between 0.01% and 0.1%, preferably between 0.02% and 0.05%, and most preferably approximately 0.05%. These ranges and amounts are summarized in the following Table 3: Table 3 Crisping Batter Range Preferred Range Most preferred Ingredient approximate percentage Water 53% - 80% 53.5% - 70% 54% Corn Starch 10% - 43% 15% - 40% 33% Wheat Flour 2% - 15% 3%- 13% 8% Maillose r/o - 15% 2%- 5.5% 3% Concentrate Salt 0% - 6% l% - 3% 1.3% Baking Powder 0% - 2% 0.4% - 1.3% 0.7% Modified 0.01% - 1.0% 0.02%- 0.5% 0.05% Vegetable Gum While Table 2 above describes a preferred embodiment of the crisping batter of the present invention for use when reconstituting a dough product in a pop-up toaster, toaster oven or conventional oven, those proportions may be varied as follows: the water: between 55% and 80%, preferably between 64%) and 70% and most preferably approximately 66%; the corn starch: between 10% and 30%, preferably between 15% and 25%, and most preferably approximately 18%; the wheat flour: between 2% and 15%, preferably between 6% and 12%), and most preferably approximately 9%; the aqueous caramel color (Maillose Concentrate): between 1% and 15%), preferably between 2% and 5.5% and most preferably approximately 3%; the salt: between 0% and 6%, preferably between 1% and 3%, and most preferably approximately 1.5%; the baking powder: between 0% and 2%, preferably between 0.4% and 1.3%, and most preferably approximately 0.7%o; and the modified vegetable gum: between 0.01% and 1.0%, preferably between 0.02% and 0.5%, and most preferably approximately 0.08%. These ranges and amounts are summarized in the following Table 4: Table 4 Crisping Batter Range Preferred Range Most preferred Ingredient (%) approximate percentage Water 55 - 80 64 - 70 66 Corn Starch 10 - 30 15 - 25 18 Wheat Flour 2 - 15 6 - 12 Maillose Concentrate 1 - 15 2 - 5.5 Salt 0 - 6 1 - 3 1.5 Baking Powder 0 - 2 0.4 - 1.3 0.7 Modified Vegetable Gum 0.01 - 1.0 0.02 - 0.5 0.08 As will be understood by those skilled in the art, numerous other modifications of this invention may be made without departing from the spirit, intent or scope of the present invention as described in the following claims. As is indicated above, proportions of ingredients in the - crisping batter may be varied. Moreover, other ingredients than those described above may be used so long as the properties described above are achieved. For instance, other types of flour could be substituted for wheat flour. More specifically, other ingredients than the specified thickening agents may be used to achieve the properties described above. Likewise, cooking temperatures and times may be varied.

Claims: We claim: 1. An edible food product, comprising dough coated in a batter containing a thickening agent. 2. The food product of claim 1 , wherein the batter coated dough has been fiash- fried. 3. The food product of claim 1 , wherein the batter coated dough has been baked. 4. The food product of claim 2, wherein the flash- fried batter coated dough has been baked. 5. The food product of claim 3 further comprising at least one topping or filling. 6. The food product of claim 4, further comprising at least one topping or filling. 7. The food product of claim 3, wherein the baked and filled or topped product has been frozen. 8. The food product of claim 7, wherein the frozen product has been heated using microwave energy. 9. The food product of claim 7, wherein the frozen product has been heated using radiant energy. 10. The food product of claim 6 wherein the baked and filled or topped product has been frozen. 11. The food product of claim 10, wherein the frozen product has been heated using microwave energy. 12. The food product of claim 10, wherein the frozen product has been heated using radiant energy. 13. The food product of claim 1 , wherein the thickening agent is modified vegetable gum. 14. The food product of claim 1, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 15. An edible food product, comprising dough that is flash-fried in oil and then baked and frozen. 16. An edible food product, comprising dough coated with a high- viscosity, film forming batter that is flash-fried in oil after the dough is coated. 17. An edible food product, comprising dough coated in a batter containing modified vegetable gum, flash-fried in hot oil, baked and frozen 18. A pizza snack food product, comprising: a crust comprising dough coated with a crisping batter containing a thickening agent and at least one pizza topping. 19. The pizza snack food product of claim 18, wherein the crust has been flash- fried and thereafter baked. 20. The pizza snack food product of claim 18, wherein the product has been baked. 21. The pizza snack food product of claim 19 , wherein after baking, the food product has been frozen. 22. The pizza snack food product of claim 20, wherein after baking, the food product has been frozen. 23. The pizza snack food product of claim 21 , wherein the topping is outside and lying on the crisping batter-coated dough. 24. The pizza snack food product of claim 21 , wherein the topping is inside a cavity formed of the dough. 25. The pizza snack food product of claim 21 , wherein after freezing the food product, the product has been heated using microwave energy. 26. The pizza snack food product of claim 21, wherein after freezing the food product, the product has been heated using radiant energy. 27. The pizza snack food product of claim 22, wherein the topping is outside and lying on the crisping batter-coated dough. 28. The pizza snack food product of claim 22, wherein the topping is inside a cavity formed of the dough. 29. The pizza snack food product of claim 22, wherein after freezing the food product, the product has been heated using microwave energy. 30. The pizza snack food product of claim 22, wherein after freezing the food product, the product has been heated using radiant energy. 31. The pizza snack food product of claim 18, wherein the thickening agent is modified vegetable gum. 32. The pizza snack food product of claim 18, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 33. A snack food product, comprising a crust comprising dough coated with a crisping batter containing a thickening agent wherein at least one filling is enrobed by the dough. 34. The snack food product of claim 33, wherein the crust has been flash-fried and thereafter baked. 35. The snack food product of claim 33, wherein the product has been baked. 36. The snack food product of claim 34, wherein after baking, the food product has been frozen. 37. The snack food product of claim 35, wherein after baking, the food product has been frozen. 38. The snack food product of claim 36, wherein after freezing the food product, the product has been heated using microwave energy. 39. The snack food product of claim 36, wherein after freezing the food product, the product has been heated using radiant energy. 40. The snack food product of claim 33, wherein the thickening agent is modified vegetable gum. 41. The snack food product of claim 33, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 42. An edible food product, comprising dough coated in a batter comprising water, flour and a thickening agent for viscosity control, water retention and film formation. 43. A method of producing a food product, comprising the steps of: a) preparing dough and shaping it, and b) coating the shaped dough with a crisping batter. 44. The food production method of claim 43 further comprising the step of baking the food product after step (c). 45. The food production method of claim 43, further comprising the step of freezing the food product after step (c). 46. The food production method of claim 45, further comprising the step of heating the frozen product using microwave energy. 47. The food production method of claim 45, further comprising the step of heating the frozen product using radiant energy. 48. The food production method of claim 43, further comprising the step of adding at least one filling. 49. The food production method of claim 43, further comprising the step of adding at least one topping. 50. The food production method of claim 49, further comprising the step of freezing the food product after step (c). 51. The food production method of claim 50, further comprising the step of heating the frozen product using microwave energy. 52. The food production method of claim 50, further comprising the step of heating the frozen product using radiant energy. 53. The food production method of claim 43, wherein the crisping batter contains a thickening agent. 54. The food production method of claim 53, wherein the thickening agent is modified vegetable gum. 55. The food production method of claim 53, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 56. A method of producing a food product, comprising the steps of: a) preparing dough and shaping it, b) coating the shaped dough with a crisping batter, c) rapidly transferring heat to the surface of the batter-coated dough for a brief period. 57. The food production method of claim 56, further comprising the step of baking the food product after step (c). 58. The food production method of claim 56, further comprising the step of freezing the food product after step (c). 59. The food production method of claim 58, further comprising the step of heating the frozen product using microwave energy. 60. The food production method of claim 58, further comprising the step of heating the frozen product using radiant energy. 61. The food production method of claim 56, further comprising the step of adding at least one filling. 62. The food production method of claim 56, further comprising the step of adding at least one topping. 63. The food production method of claim 62, further comprising the step of freezing the food product after step (c). 64. The food production method of claim 63, further comprising the step of heating the frozen product using microwave energy. 65. The food production method of claim 63, further comprising the step of heating the frozen product using radiant energy. 66. The food production method of claim 56, wherein the crisping batter contains a thickening agent. 67. The food production method of claim 66, wherein the thickening agent is modified vegetable gum. 68. The food production method of claim 66, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 69. A batter for coating a dough-containing food product to provide a crisp surface after the food product has been frozen and thereafter heated with microwave energy, the batter comprising water, corn starch, flour and a thickening agent. 70. The batter of claim 69, wherein the thickening agent is modified vegetable gum. 71. The batter of claim 69, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 72. The batter of claim 69, further comprising aqueous caramel color. 73. The batter of claim 69, further comprising salt and baking powder. 74. A batter for coating a dough-containing food product to provide a crisp surface after the food product has been frozen and thereafter heated with radiant energy, the batter comprising water, com starch, flour and a thickening agent. 75. The batter of claim 74, wherein the thickening agent is modified vegetable gum. 76. The batter of claim 74, wherein the thickening agent is selected from the group consisting of modified vegetable gum, Xanthan gum, cellulose gum and modified food starch. 77. The batter of claim 74, further comprising aqueous caramel color. 78. The batter of claim 74, further comprising salt and baking powder. 79. A batter for coating a dough-containing food product to provide a crisp surface after the food product has been frozen and thereafter heated with microwave energy, the batter comprising water, com starch, flour, aqueous caramel color, salt, baking powder and modified vegetable gum. 80. The batter of claim 79, wherein the ingredients are present in the following percentages by weight: the water: between 53% and 80%, the com starch: between 10 % and 43%, the flour: between 2% and 15%, the aqueous caramel color: between 1%> and 15%o, the salt: between 0% and 6%, the baking powder: between 0%> and 2%, and the modified vegetable gum: between 0.01%) and 1.0%. 81. The batter of claim 79, wherein the ingredients are present in the following percentages by weight: the water: between 53.5% and 70%, the com starch: between 15% and 40%, the flour: between 3% and 13%, the aqueous caramel color: between 2% and 5.5%, the salt: between 1% and 3%, the baking powder: between 0.4%) and 1.3%, and the modified vegetable gum: between 0.02% and 0.5%). 82. The batter of claim 79, wherein the ingredients are present in approximately the following percentages by weight: the water: 54%, the com starch: 33%, the flour: 8%, the aqueous caramel color: 3%, the salt: 1.3%, the baking powder: 0.7%, and the modified vegetable gum: 0.05%. 83. A batter for coating a dough-containing food product to provide organoleptic qualities of a freshly baked product after the food product has been frozen and thereafter heated with radiant energy, the batter comprising water, com starch, flour, aqueous caramel color, salt, baking powder and modified vegetable gum. 84. The batter of claim 83, wherein the ingredients are present in the following percentages by weight: the water: between 55% and 80%, the com starch: between 10% and 30%, the flour: between 2% and 15%, the aqueous caramel color: between 1% and 15%>, the salt: between 0% and 6%, the baking powder: between 0%> and 2%>, and the modified vegetable gum: between 0.01% and 1.0%. 85. The batter of claim 83, wherein the ingredients are present in the following percentages by weight: the water: between 64% and 70%, the com starch: between 15%> and 25%, the flour: between 6% and 12%>, the aqueous caramel color: between 2%> and 5.5%>, the salt: between 1% and 3%, the baking powder: between 0.4% and 1.3%, and the modified vegetable gum: between 0.002% and 0.5%>. 86. The batter of claim 83, wherein the ingredients are present in approximately the following percentages by weight: the water: 66%, the com starch: 18%, the flour: 9%, the aqueous caramel color: 3%, the salt: 1.5%, the baking powder: 0.7%, and the modified vegetable gum: 0.08%.

Inventors: MEIGS RUSSELL A, PRINS TIMOTHY G, MEIGS, RUSSELL, A., PRINS, TIMOTHY, G.
Applicants: CHEF AMERICA INC, MEIGS RUSSELL A, PRINS TIMOTHY G, CHEF AMERICA, INC., MEIGS, RUSSELL, A., PRINS, TIMOTHY, G.
Application year: 1999
Main classification: A21D6
IPC codes: A21D6, A21D8, A21D10, A21D13, A23L1