AU681961B2

AU681961B2 - Microwave cookable food coating

Info

Publication number: AU681961B2
Application number: AU23145/95A
Authority: AU
Inventors: Keith Pickford
Original assignee: Novus Foods Ltd
Current assignee: Novus Foods Ltd
Priority date: 1994-05-05
Filing date: 1995-04-26
Publication date: 1997-09-11
Anticipated expiration: 2015-04-26
Also published as: EP0758202A1; NZ284530A; AU2314595A; JPH09512714A; WO1995030344A1; GB9408882D0; CA2189670A1

Description

I IA%~I~BBbslll~Pa~nr~ l~ WO 95130344 PCT/GB95/00958 -1- MICROWAVE COOKABLE FOOD COATING This invention relates to a coating for foodstuffs which is cookable or reheatable by means of a microwave oven. The invention relates particularly but not exclusively to microwave cookable batters or breaded coatings.

Microwave ovens are commonly used for heating food products which have been pre-prepared by a foodstuff manufacturer. Pre-prepared products include batter coated foodstuffs in which the basic foodstuff for example meat, fish, poultry, vegetables, fruit or iced products, has been coated in batter optionally coated with crumbs and then deep fried and then frozen for supply to a consumer.

Heating in a microwave oven may complete the cooking process or simply reheat a previously cooked product.

Microwave cookable coatings have particular requirements.

Steam released from the food can cause the batter to become soggy, detracting from the texture and taste of the product.

W088/06007 disclosed a batter composition and method of preparation wherein the foodstuff is predusted with high amylose starch and methyl cellulose. The batter includes high enzyme soya flour. W093/03634 disclosed an improved predust composition including a mixture of particulate starch and particulate cellulose gum which gels on heating in the presence of moisture. Such a predust can form a dense high viscosity barrier to absorption of oil and migration of moisture. The barrier also provides a stable environment for any seasoning and can enhance bonding with the batter. Although high enzyme soya flours afford generally acceptable products, variations in their enzyme content have given rise to inconsistent and occasionally undesirable flavours.

According to a first aspect of the present invention a microwave cookable or reheatable foodstuff coating comprises an aqueous mixture including the following ingredients by dry weight: N-nan ISJa ~1~11 WO 95/30344 PCT/GB95/00958 -2starch, preferably high amylose starch 30 (ii) cellulose gum 1 (iii) flour 25 (iv) an enzyme additive, and ancillary ingredients, -including one or more emulsifiers and one or more reducing sugars balance to 100% wherein the enzyme additive comprises one or more alphaamylases optionally together with one or more further enzymes, buffers and stabilisers.

Use of the enzyme additive in accordance with the present invention has the advantage that use of soya flour is not essential. A mixture of soya flour and other flour, for example wheat, rye, oats, buckwheat, maize, rice or potato flour may be employed. Alternatively the soya flour may be replaced entirely with one or more other types of flour. The flour may be selected to provide a range of flavours which were not previously available. Gluten free flours are preferred.

The enzyme additives may be selected in accordance with flour employed.

The starch may comprise high amylose starch.

Alteratively or in addition pea or maize starch may be employed.

The invention finds use in manufacture of coated foodstuffs. However alterative applications include pancakes including filled pancakes. Preferred formulations for manufacture of pancakes do not include soya flour.

Preferred coating comprises the following ingredients by dry weight: high amylose starch 35 (ii) cellulose gum 1 (iii) glyceryl monostearate or other emulsifier .5 3% (iv) dried egg 7 D-xylose or other reducing sugar 1 (vi) flour 30 (vii) an enzyme additive, and (viii) ancillary ingredients balance to 100% WO 95/30344 PCT/GB95/00958 -3- Preferred alpha amylases include maltogenic amylases including those expressed by Bactillus subtilis strains. A preferred enzyme additive is available under the Trade Mark Novamyl MG manufactured by Novo Nordisk. Preferred enzyme additives act on the starch fraction of flour, modifying the starch to create low molecular weight sugars eg amylose and dextrins which improve the water retention capacity of the batter. However Novamyl amylases reduce any tendency to retrogradation or undesirable further hydrolysis during cooking or reheating.

Additional enzymes may include proteases for example endopeptidases such as Alkalase manufactured by Novo Nordisk; pentosanase, for example Pentopan 200 MG manufactured by Novo Nordisk and metaloproteases, for example Neutrase manufactured by Novo Nordisk. Beta glucanases or other proteases serve to degrade polypeptides such as gluten during incubation of the batter.

Conventional buffers may be employed although use of phosphates is especially preferred. Preferred additives also incorporate gluconolactone. The stabiliser may be ammonium bicarbonate although alternative stabilisers may be employed.

Ammonium bicarbonate is preferred because it also serves to reduce undesirable odours.

Emulsifiers which may be used may comprise one or more of the following: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk. Use of lecithin is especially preferred to optimise fluid properties and emulsion stability of the batter. Especially preferred compositions incorporate mixtures of egg, glyceryl monostearate and lecithin. Preferred lecithins include soya lecithin filtered and a low iron soya lecithin, activated soya lecithin, lyso-lecithin and phosphatidylchoine.

The reducing sugar is preferably D-xylose. Alterative reducing sugars which may be employed instead of or in addition to xylose are xylitol, sorbitol and L-rhamnose.

Coating compositions in accordance with this invention are preferably blended by mixing under high shear, followed by P WO 95/30344 PCT/GB95/00958 -4being allowed to stand for about one hour. Heat generated during mixing promotes enzyme activity. A preferred method includes mixing at a rate to cause heating to 30 to The invention is further described by means of example but not in any limitative sense.

Example 1 The following formula was employed.

INGREDIENTS

High amylose starch Cellulose gum Glyceryl monostearate Dried whole egg D-xylose Enzyme additive Soya Flour The Enzyme Additive Comprised Glucono-D-lactone Sodium Acid pyrophosphate (pH 4.2) Mono sodium phosphate (pH Ammonium bicarbonate a-Amylase (Novamyl) by weight 48 2 1 13 2 3 31 100 18 19 3 100 The batter was prepared by placing the starch into a mixer, dispersing the gum, emulsifiers, enzyme additive and xylose into the mixture, followed by addition of the egg and -i la~ WO 95/30344 PCTIGB95iO0958 flour and further mixing to ensure complete dispersion. The batter was packaged in moisture proof containers for storage before use.

The powdered batter mixture (1 part) was added to water (3 parts) or less water according to the desired viscosity of the batter.

The pH of the batter mix was 4.5 to Pieces of reformed chicken were coated with a predust designed in accordance with the moisture content of the substrate. The predusted chicken pieces were fed mechanically with a conventional batter application (for example a Stein or Koppens apparatus). The battered particles were then fed into a crumb applicator preferably a Japanese-style applicator, from which the coated product was then transferred to a standard frying line and cooked for a period of approximately 45 to seconds depending on the desired colour of the coating. The product was then fed into a cryogenic or other freezer and frozen to give a core temperature of at most -20"C preferably The frozen product was picked into containers manufactured from impermeable plastics material, stable for at least 6 months at -20"C or lower or any other container with similar properties. Preferred packaging procedures include gas flushing after evacuation of the packs to a vacuum of at least 99%. Preferred gases are N 2 and/or gas mixtures not including C0 2 The products can be reheated in a domestic or commercial microwave oven in their containers, if the latter are designed for use in a microwave oven. Alternatively the products may be reheated on a plate.

Example 2 INGREDIENTS by weight High amylose starch Cellulose gum 3 Dried whole egg D-xylose/any reducing sugar 2 Lecithin -P4 111 ]P~L~R4ma~4~ WO 95/30344 PCT/GB95/00958 -6- Buckwheat flour/any flour Wheat flour Enzyme additive 100 The enzyme additive for Example 2 comprised the additive of Example 1 with additional Neutrase and beta-glucanase. A similar coating and cooking process was employed.

I- PBs I-~sleg

Claims

1. A microwave cookable or reheatable foodstuff coating comprising an aqueous mixture including the following ingredients by dry weight: starch 30 cellulose gum 1 flour 25 an enzyme additive, and ancillary ingredients including one or more emulsifiers and one or more reducing sugars (balance to 100%) wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more further enzymes, buffers and stabilisers.

2. A coating as claimed in claim 1 wherein the starch is high amylose starch.

3. A coating as claimed in any preceding claim wherein the flour is selected from the group comprising soya, wheat, rye, oats, buckwheat, maize, rice and potato flour.

4. A coating as claimed in any preceding claim wherein the flour is gluten free flour. A coating as claimed in any preceding claim comprising the following ingredients by dry weight: high amylose starch 35 cellulose gum 1 emulsifier 0.5 3% dried egg 7 reducing sugar 1 flour 30 an enzyme additive and ancillary ingredients balance to 100% i- A 1~111 WO 95/30344 PCT/GB95/00958 -8-

6. A coating as claimed in any preceding claim wherein the emulsifier is selected from the group comprising: glyceryl monostearate, lecithin, milk powder, dried whole egg, dried egg white and dried egg yolk.

7. A coating as claimed in claim 5 wherein the emulsifier is selected from the group ccmprising egg, glyceryl monostearate and lecithin.

8. A coating as claimed in any preceding claim wherein the reducing sugar is selected from the group comprising: D- xylose, xylitol, sorbitol and L-rhamnose.

9. A coating as claimed in claim 8 wherein the reducing sugar is D-xylose. A coating as claimed in any preceding claim wherein the alpha amylase includes maltogenic amylase.

11. A coating as claimed in any preceding claim including a phosphate buffer.

12. A coating as claimed in any preceding claim wherein the stabiliser is ammonium bicarbonate.

13. A method for forming a microwave cookable or reheatable foodstuff coating comprising the steps of: mixing a composition as claimed in any preceding claim under high shear to cause mixing to a temperature of 30 to allowing the mixture to stand; and coating a foodstuff with the resultant mixture. i I i ara INTERNATIONAL SEARCH REPORT Intema I Application No PCT/GB 95/00958 A. CLASSIFICATION OF SUBJECT MATTER IPC 6 A23P1/08 A21D10/04 -I According to Internatonal Patent Classficaton (IPC) or to both national classfication and IPC B. FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) IPC 6 A23P A21D Documentation searched other than nunimum documentation to the extent that such documents are included in the fields searched Electroic data base consulted during the mternational search (name of data base and, where practical, search terms used) C. DOCUMENTS CONSIDERED TO BE RELEVANT Category Citaton of document, with indication, where appropriate, of the relevan .ages Relevant to claim No. Y WO,A,92 01384 (THE PILLSBURY COMPANY) 6 1-3,6, February 1992 11,12 see page 13, line 17-26; claim 1 see page 16, line 18-32 A WO,A,88 06007 (CIBUS SA) 25 August 1988 1-13 cited in the application Y PATENT ABSTRACTS OF JAPAN 1-3,6, vol. 013 no. 431 (C-640) ,26 September 11,12 1989 JP,A,01 168242 (EZAKI GLYCO KK) 3 July 1989, see abstract Further documents are listed in the continuation of box C, Patent family members are listed in annex. Special categories of ted documents T' later document published after the intrnational filing date or prionty date and not in conflict ,wth the application but A' document defining the general statheof the art which is not ted to understand the principle or theory underlying the considered to be of particular relevance invention earlier document but published on or after the international X' document of particular relevance; the claimed invention filing date cannot be considered novel or cannot be considered to document which may throw doubts on priority claim(s) or involve an inventive step when the document is taken alone which is cited to establish the publication date of mother document of particular relevance; the claimed invention tataon or other specal reason (as specified) cannot be considered to involve an inventive step when the document referring to an oral disclosure, use, exhibition or document is combined with one or more other such docu- other means ments, such combination being obvious to a person skilled document publshed pnor to the internatonal filing date but in the art. later than the pnority date claimed document member of the same patent family Date of the actual completon of the international search Date of mailing of the international search report

22. B&S 31 July 1995 Name and mailing address of the ISA Authorized oficer European Patent Office, P.B. 5818 Patentlaan 2 NL 2280 HV Rijswijk Te. (+3170) 3402040, Tx. 31 651 ponl, Caturla Vicente, V Fax: (+31-70) 340-3016 t Formn PCTISA210 (second sheet) (July 1992) -,8 IT-rRNATIONAL SEARCH REPORT Iniormation on patent family members Interna I Application No PCT'/GB 95/00958 Patent document I Publication IPaient, family Publication cited in search report dIt I member(s) I date WO-A-920 1384 06-02-92 AT-T- 120078 AU-A- CA-A- DE-D- EP-A- ES-T- US-A- 6963991 2084893 69018098 0 5 4052-1 2072595 5194271 15-04-95 18-02-92 21-01-92

27-04-95 12-05-93 16-07-95 16-U-93 WO-A-8806007 25-08-88 AU-A- 1366488 14-09-88 EP-A- 03036EJ 22-02-89 Form PCT/ISA/310 (patent family annex) (July 1992)