CA1054433A - Manufacture of frozen batter-coated foodstuffs - Google Patents
Manufacture of frozen batter-coated foodstuffsInfo
- Publication number
- CA1054433A CA1054433A CA224,688A CA224688A CA1054433A CA 1054433 A CA1054433 A CA 1054433A CA 224688 A CA224688 A CA 224688A CA 1054433 A CA1054433 A CA 1054433A
- Authority
- CA
- Canada
- Prior art keywords
- batter
- coated
- foodstuff
- heat
- steam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The necessity to pre-fry the batter coating on a frozen food product, such as a fish finger, is eliminated by instead using a brief direct application of steam to heat-set the batter.
The necessity to pre-fry the batter coating on a frozen food product, such as a fish finger, is eliminated by instead using a brief direct application of steam to heat-set the batter.
Description
, cQ70~!
4~3~
The presen-t invention relates to the manu~ac-ture of a ~rozen ~ood product that. comprises a foodstuf~, for example ~ fish, mea-t, poultry or frui-t, enrobed in a coa-ting tha-t _ i~corporates ba-tter.
; 5 ~any conventional food products are prepared and sold in the form of portions that are coated wi-th batter or - l~ith a layer of batter that is itsel~ coated wi-th breadcrumbs - or a granular compositiou resemblin~ breadcrumbs. Co~ve~tionally, tne former are known as "battered" food products a~d the latter as "breaded" Yood products. Generally, such coated food products are marketed in a substantially uncooked state and the consu~er prepares them for consumption -by, for e~ample, deep or shallow frying. Although such coated food products can be sold to the consumer as freshly prepared l-tems, in general they are preserved for retail distribution by deep ~reezing. Eereinafter the expression "coated food product" will be used to refer to any such battered or breaded food product, and the material tha-t is enrobed by the coatlng will be referred to as the "foodstuf~".
Traditionally it has been found necessary to heat-set the batter in the coating after it has been applied to the foodstuff: heat-setting imparts to the coated food product sufflcient cohesion and robustness for the coated food product to be handled during subsequent operations, such as packaging, prior to deep Yreezing and ensures that the batter ~-remains stable and cohesive if the coated food product subsequen-tly thaws.
Conventionally, heat-setting o~ the batter is performed by frying the coated food product briefly in ho-t oil. For example, in a conventional process for producing fish fingers, ~ ~ _ - . . . .
~ cQ~02 ,, .
-~ 10~4433 ~-. individual fish stic~s (prepared by sal~ing a block o~ ~rozen ~ish) are ba-ttered and breaded, and then ~ried at 180C ~or 30 to 40 seconds be~ore being packed and re-~rozen.
Heat-setting ~ the bat~ter by ~rying has several inherent disadvantages. Oil is absorbed during ~ryi~g and this tends -~ to produce an un~ecessarily high level of oil in the coated food produc-t. Moreover, it is o~ten necessary to discard some or all o~ the oil because it undergoes thermal de~radation.
Hence, frying is e~pensive because the high grade oil must be replenished continuously, and the equipment required :
tends to be expensive as the oil must be heated, filtered and circulated and oil v~pour must be trapped. Despite .
. .
these disadvantages,it has been accepted hitherto that there .; ~ .
~as no practical alternative to frying as a means ~or heat-setting coated food products, and such ~rying has been in i use on a ~ery large scale.
The in~ention pro~idas a ~ood manu~acturing process in which a coating incorporatin~ a heat-settable batter is applied to a frozen portion of a foodstuff, and the batter is set by steam. - ~ -i The settlng o~ the-b~tter in the coating can be aceompllshed ~: .
by passing the coated food product through-a chamber containing ;~
a stea~ a~mosphere. Either dry saturated steam at atmospheric ~:
pressure or superheated steam at a temperature o~, for example, 220C, can be used; i~ desired, the coated ~ood product can initially be exposecl to dry sa-tura-ted steam and -then exposed to superheated steam. Any condensation that remains on the coated food product after steaming can be removed subsecluently if necessary by drying, ~or example by exposing the stea~ed ~ood product to a current o~ hot air at a -temperature O~J
~ ` cQ702 .: ' '' ' ; fol- e~ample, lS0 to ~00C. - Pre~erably t~lle coatetl ~ood product is e~posed -to -the stecam for ~ -period of time tha-t is su~icien-t to set the batter but insufficien-t to cause any significant coo~ing or overhea-ting of the foodst-uff ithin the coating. Because the coated food produc-t is to be preserved by freezing the heat input into --the coa-ted food product should be kept to a minimum to facilitate the subsequent cooling. The actual period of ` 10 time for which -the coated food product must be exposed to the steam will depend upon the dep-th of the coating on the foodstuff.
Immediately following the steaming step, a coated food product of -the invention may not be as handleable as an i5 analogous coated food product that has been fried. If necessary, the handleability of a coated food produc-t of -the invention can be improved by freezing the coated ~ood product immediately after steaming.
Although in general coated food products of the type to which the invention relates are cooked by the consumer by ~ryi~g, certain coated food products are occasionally grilled by the consumer. For example, fish fingers are sometimes grilled ratker-than fried. The oil absorbed by a conventional coated food product during the frying step involved in its - 25 manufacture facilitates grilling by the consumer. Accordingly it may be desired that a coa-ted food product of the invention should contain a certain al~ount of cooking oil so that it too can be grilled by the consumer. This can be achieved by spraying -the coa-ted food product wi-th cooking oil, either before or af-ter steaming. Typically an oil level of about , c~702 1~5~433 3 to 4C~/o by ~eight of the coated food product will be suf~icient to ensure adequa-te grillin~ properties.
It will be appreciated that when marketed a coated food product prepared in accordance with the inventio~ will not necessarily have the same appearance and texture as would a conventional coated lood product the coating of which has been set by fryin_ ~owever, after final cooking by the consumer, a coated food product of the invention will be similar in appearance and texture to an analogous conventional food product after cooking.
Inherently,`the process of the invention has the advantages over a conventional process involvinO frying that there is less utilisation of expensive cooking oil and no need ~or the expensive equipment associated with frying.
The invention is described ~ur-ther in the followin~
E~amples.
E~PLE i deep frozen mass o~ ~illetted fish~ for example cod ` blocks, i9 sub-divided into individual fish sticks by sawing.
The fish sticks are allowed to warm up to -10 C, a~d are then coated l~ith a heat-settable batter using conventionaI
apparatus, and then coated with a conventional breading composition. The coated fish sticks are passed through a chamber containing dry saturated s-team, the passage -throll~h the chamber of eacih fish stick taking just sufficien-t time for -the hat-ter -to be set. ~ typical e~posllre time is 15 seconds using steam at lO0 C. On leavin~ -the chamber, the coa-ted fish s-ticks are sprayed l~i-th groundnut oil so that they are e~enly coated wi-th abou-t -1% by l~eight of -the oil, ancl a-re then imlDedia~tely -transferred to a batch blast free2er before being packed. `
c~702 1~5~433 Typical coated fish sticks prepared according to this E~ample have -the following composition.
Inuredient /0 by weight Fish stick 64.6 5 Coating (batter plus breading) 25.9 Steam condensate 5.6 Sprayed oil 3.9 An appropria-te heat-settable batter formulation is:
Ingredient % by wei ht :~ - 10 Potato starch 39.8 Precooked potato starch 1.6 Salt 4.0 Monosodium glutamate 1.3 - Wa-ter 53~3 E~Y~IPLE 2 Cod blocks are subdivided into individual fish ~'steaks"
by sawing. The s-teaks are deglazed with steam ~or 3 to 5 seconds, ducted with -fine grain rusk, and coated wIth an aerated of "puff" batter using conventional equipment. ~he coated fish steaks are steamed ~or 60 seconds using steam at iO0C, packed and re--frozen.
~ An appropriate batter formulation is:
- Ingredient /0 by weight Wheat flour 38.8 25 Rice ~lour 1.9 Baking powder d.2 Spray-dried whole egg 1.9 - - Carbo~Yymethylcellulose 0.28 ~lavouring 1,98 Wa-ter 50~94 - .
. - ~
4~3~
The presen-t invention relates to the manu~ac-ture of a ~rozen ~ood product that. comprises a foodstuf~, for example ~ fish, mea-t, poultry or frui-t, enrobed in a coa-ting tha-t _ i~corporates ba-tter.
; 5 ~any conventional food products are prepared and sold in the form of portions that are coated wi-th batter or - l~ith a layer of batter that is itsel~ coated wi-th breadcrumbs - or a granular compositiou resemblin~ breadcrumbs. Co~ve~tionally, tne former are known as "battered" food products a~d the latter as "breaded" Yood products. Generally, such coated food products are marketed in a substantially uncooked state and the consu~er prepares them for consumption -by, for e~ample, deep or shallow frying. Although such coated food products can be sold to the consumer as freshly prepared l-tems, in general they are preserved for retail distribution by deep ~reezing. Eereinafter the expression "coated food product" will be used to refer to any such battered or breaded food product, and the material tha-t is enrobed by the coatlng will be referred to as the "foodstuf~".
Traditionally it has been found necessary to heat-set the batter in the coating after it has been applied to the foodstuff: heat-setting imparts to the coated food product sufflcient cohesion and robustness for the coated food product to be handled during subsequent operations, such as packaging, prior to deep Yreezing and ensures that the batter ~-remains stable and cohesive if the coated food product subsequen-tly thaws.
Conventionally, heat-setting o~ the batter is performed by frying the coated food product briefly in ho-t oil. For example, in a conventional process for producing fish fingers, ~ ~ _ - . . . .
~ cQ~02 ,, .
-~ 10~4433 ~-. individual fish stic~s (prepared by sal~ing a block o~ ~rozen ~ish) are ba-ttered and breaded, and then ~ried at 180C ~or 30 to 40 seconds be~ore being packed and re-~rozen.
Heat-setting ~ the bat~ter by ~rying has several inherent disadvantages. Oil is absorbed during ~ryi~g and this tends -~ to produce an un~ecessarily high level of oil in the coated food produc-t. Moreover, it is o~ten necessary to discard some or all o~ the oil because it undergoes thermal de~radation.
Hence, frying is e~pensive because the high grade oil must be replenished continuously, and the equipment required :
tends to be expensive as the oil must be heated, filtered and circulated and oil v~pour must be trapped. Despite .
. .
these disadvantages,it has been accepted hitherto that there .; ~ .
~as no practical alternative to frying as a means ~or heat-setting coated food products, and such ~rying has been in i use on a ~ery large scale.
The in~ention pro~idas a ~ood manu~acturing process in which a coating incorporatin~ a heat-settable batter is applied to a frozen portion of a foodstuff, and the batter is set by steam. - ~ -i The settlng o~ the-b~tter in the coating can be aceompllshed ~: .
by passing the coated food product through-a chamber containing ;~
a stea~ a~mosphere. Either dry saturated steam at atmospheric ~:
pressure or superheated steam at a temperature o~, for example, 220C, can be used; i~ desired, the coated ~ood product can initially be exposecl to dry sa-tura-ted steam and -then exposed to superheated steam. Any condensation that remains on the coated food product after steaming can be removed subsecluently if necessary by drying, ~or example by exposing the stea~ed ~ood product to a current o~ hot air at a -temperature O~J
~ ` cQ702 .: ' '' ' ; fol- e~ample, lS0 to ~00C. - Pre~erably t~lle coatetl ~ood product is e~posed -to -the stecam for ~ -period of time tha-t is su~icien-t to set the batter but insufficien-t to cause any significant coo~ing or overhea-ting of the foodst-uff ithin the coating. Because the coated food produc-t is to be preserved by freezing the heat input into --the coa-ted food product should be kept to a minimum to facilitate the subsequent cooling. The actual period of ` 10 time for which -the coated food product must be exposed to the steam will depend upon the dep-th of the coating on the foodstuff.
Immediately following the steaming step, a coated food product of -the invention may not be as handleable as an i5 analogous coated food product that has been fried. If necessary, the handleability of a coated food produc-t of -the invention can be improved by freezing the coated ~ood product immediately after steaming.
Although in general coated food products of the type to which the invention relates are cooked by the consumer by ~ryi~g, certain coated food products are occasionally grilled by the consumer. For example, fish fingers are sometimes grilled ratker-than fried. The oil absorbed by a conventional coated food product during the frying step involved in its - 25 manufacture facilitates grilling by the consumer. Accordingly it may be desired that a coa-ted food product of the invention should contain a certain al~ount of cooking oil so that it too can be grilled by the consumer. This can be achieved by spraying -the coa-ted food product wi-th cooking oil, either before or af-ter steaming. Typically an oil level of about , c~702 1~5~433 3 to 4C~/o by ~eight of the coated food product will be suf~icient to ensure adequa-te grillin~ properties.
It will be appreciated that when marketed a coated food product prepared in accordance with the inventio~ will not necessarily have the same appearance and texture as would a conventional coated lood product the coating of which has been set by fryin_ ~owever, after final cooking by the consumer, a coated food product of the invention will be similar in appearance and texture to an analogous conventional food product after cooking.
Inherently,`the process of the invention has the advantages over a conventional process involvinO frying that there is less utilisation of expensive cooking oil and no need ~or the expensive equipment associated with frying.
The invention is described ~ur-ther in the followin~
E~amples.
E~PLE i deep frozen mass o~ ~illetted fish~ for example cod ` blocks, i9 sub-divided into individual fish sticks by sawing.
The fish sticks are allowed to warm up to -10 C, a~d are then coated l~ith a heat-settable batter using conventionaI
apparatus, and then coated with a conventional breading composition. The coated fish sticks are passed through a chamber containing dry saturated s-team, the passage -throll~h the chamber of eacih fish stick taking just sufficien-t time for -the hat-ter -to be set. ~ typical e~posllre time is 15 seconds using steam at lO0 C. On leavin~ -the chamber, the coa-ted fish s-ticks are sprayed l~i-th groundnut oil so that they are e~enly coated wi-th abou-t -1% by l~eight of -the oil, ancl a-re then imlDedia~tely -transferred to a batch blast free2er before being packed. `
c~702 1~5~433 Typical coated fish sticks prepared according to this E~ample have -the following composition.
Inuredient /0 by weight Fish stick 64.6 5 Coating (batter plus breading) 25.9 Steam condensate 5.6 Sprayed oil 3.9 An appropria-te heat-settable batter formulation is:
Ingredient % by wei ht :~ - 10 Potato starch 39.8 Precooked potato starch 1.6 Salt 4.0 Monosodium glutamate 1.3 - Wa-ter 53~3 E~Y~IPLE 2 Cod blocks are subdivided into individual fish ~'steaks"
by sawing. The s-teaks are deglazed with steam ~or 3 to 5 seconds, ducted with -fine grain rusk, and coated wIth an aerated of "puff" batter using conventional equipment. ~he coated fish steaks are steamed ~or 60 seconds using steam at iO0C, packed and re--frozen.
~ An appropriate batter formulation is:
- Ingredient /0 by weight Wheat flour 38.8 25 Rice ~lour 1.9 Baking powder d.2 Spray-dried whole egg 1.9 - - Carbo~Yymethylcellulose 0.28 ~lavouring 1,98 Wa-ter 50~94 - .
. - ~
Claims (9)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for the manufacture of a coated foodstuff of the type comprising a substantially uncooked foodstuff portion enrobed in a heat-set batter and which is preserved by deep freezing prior to distribution to the consumer, in which process a heat-settable batter is applied to a frozen portion of a foodstuff and the batter is set by exposing the coated foodstuff to a steam atmosphere for a period of time that is sufficient to set the batter but insufficient to cause any significant cooking or over-heating of the foodstuff within the batter.
2. A process as claimed in claim 1, wherein the batter is set by passing the coated foodstuff through a chamber containing a steam atmosphere.
3. A process as claimed in claim 2, wherein saturated steam is used.
4. A process as claimed in claim 2, wherein superheated steam is used.
5. A process as claimed in claim 1, wherein the coated food-stuff is sprayed with cooking oil.
6. A process as claimed in claim 5, wherein the cooking oil is applied in a quantity sufficient to provide from 3 to 4% by weight of the coated foodstuff.
7. A process as claimed in claims 1,3 or 4, wherein the foodstuff is fish.
8. A process as claimed in claims 1, 3 or 4, wherein the portion of the foodstuff is a fish stick.
9. A process as claimed in claim 1, wherein the portion of the foodstuff is coated with the heat-settable batter and is then breaded prior to being steamed.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB16214/74A GB1508781A (en) | 1974-04-11 | 1974-04-11 | Food manufacture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1054433A true CA1054433A (en) | 1979-05-15 |
Family
ID=10073245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA224,688A Expired CA1054433A (en) | 1974-04-11 | 1975-04-10 | Manufacture of frozen batter-coated foodstuffs |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS50142749A (en) |
| BE (1) | BE827705A (en) |
| CA (1) | CA1054433A (en) |
| DE (1) | DE2515111A1 (en) |
| FR (1) | FR2267053B1 (en) |
| GB (1) | GB1508781A (en) |
| IE (1) | IE41229B1 (en) |
| IT (1) | IT1032647B (en) |
| NL (1) | NL182193C (en) |
| NO (1) | NO140222C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH633418A5 (en) * | 1978-06-13 | 1982-12-15 | Findus | PROCESS FOR THE PREPARATION OF FRIED VEGETABLES. |
| FR2428983A1 (en) * | 1978-06-22 | 1980-01-18 | Findus | Frozen fried vegetables - made by coating vegetable pieces with a compsn. contg. starch, blanching in steam, deep frying and freezing |
| DE2926992C2 (en) * | 1979-07-04 | 1987-03-19 | Dr. Oetker Tiefkühlkost GmbH, 4800 Bielefeld | Process for applying flavourings and edible fats to frozen foods with free portioning in order to obtain a ready-to-eat food only after the addition of water under the influence of heat |
| GB8709993D0 (en) * | 1987-04-28 | 1987-06-03 | Sun Valley Poultry | Food products |
| GB2231478A (en) * | 1989-05-05 | 1990-11-21 | Patricia Maureen Tibbs | Apparatus and method for making a food product |
| FR2665615B1 (en) * | 1990-08-08 | 1993-06-11 | Sodiape | PROCESS AND INSTALLATION FOR PROCESSING FROZEN PRODUCTS. |
| EP0865740A1 (en) * | 1997-03-19 | 1998-09-23 | Unilever Plc | Coated food product and process for the preparation thereof |
| EP0865739A1 (en) * | 1997-03-19 | 1998-09-23 | Unilever Plc | Coated food product and process for the preparation thereof |
| CN101632464B (en) * | 2008-07-24 | 2012-09-05 | 山田水产株式会社 | Method for processing grilled fish fillets |
| CN103153087B (en) * | 2010-10-01 | 2014-07-30 | 卓缤科技有限公司 | Method for preparation of a coated food product |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4832662A (en) * | 1971-08-31 | 1973-05-01 | ||
| JPS497220B2 (en) * | 1971-11-04 | 1974-02-19 | ||
| JPS4944333B2 (en) * | 1972-02-22 | 1974-11-27 |
-
1974
- 1974-04-11 GB GB16214/74A patent/GB1508781A/en not_active Expired
-
1975
- 1975-04-07 DE DE19752515111 patent/DE2515111A1/en not_active Ceased
- 1975-04-08 IE IE785/75A patent/IE41229B1/en unknown
- 1975-04-08 BE BE155209A patent/BE827705A/en not_active IP Right Cessation
- 1975-04-09 NL NLAANVRAGE7504204,A patent/NL182193C/en not_active IP Right Cessation
- 1975-04-09 FR FR7511058A patent/FR2267053B1/fr not_active Expired
- 1975-04-09 NO NO751249A patent/NO140222C/en unknown
- 1975-04-10 JP JP50043866A patent/JPS50142749A/ja active Pending
- 1975-04-10 IT IT67921/75A patent/IT1032647B/en active
- 1975-04-10 CA CA224,688A patent/CA1054433A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IE41229L (en) | 1975-10-11 |
| FR2267053B1 (en) | 1981-08-21 |
| NO140222B (en) | 1979-04-17 |
| FR2267053A1 (en) | 1975-11-07 |
| NO140222C (en) | 1979-07-25 |
| BE827705A (en) | 1975-10-08 |
| GB1508781A (en) | 1978-04-26 |
| IT1032647B (en) | 1979-06-20 |
| IE41229B1 (en) | 1979-11-21 |
| NO751249L (en) | 1975-10-14 |
| NL182193B (en) | 1987-09-01 |
| NL7504204A (en) | 1975-10-14 |
| JPS50142749A (en) | 1975-11-17 |
| DE2515111A1 (en) | 1975-10-30 |
| NL182193C (en) | 1988-02-01 |
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