CA1063421A - Dry mix for coating foods and process - Google Patents
Dry mix for coating foods and processInfo
- Publication number
- CA1063421A CA1063421A CA245,310A CA245310A CA1063421A CA 1063421 A CA1063421 A CA 1063421A CA 245310 A CA245310 A CA 245310A CA 1063421 A CA1063421 A CA 1063421A
- Authority
- CA
- Canada
- Prior art keywords
- coating
- baking
- composition
- foods
- sauce
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT
A dry mix for coating foods comprising a farinaceous ingredient and a saccharose ingredient is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating protein-aceous foods especially meats such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained and a sauce-like coating on the foods is provided.
A dry mix for coating foods comprising a farinaceous ingredient and a saccharose ingredient is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating protein-aceous foods especially meats such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained and a sauce-like coating on the foods is provided.
Description
0~;~421 Breading, dusting, flouring and otherwise coating foods prior to cooking has long been practiced.
In recent years, convenience foods such as, for example, dry mixes, have become available Eor easier, less time-consuming preparation of coating foods which are cooked by roasting, baking, broiling, frying and the like.
An example of a convenience type product for use with foods which are to be'roasted or baked is the dry seasoned coating mix. Generally, these mixes are adapted to be shaken onto the food so as to provide a crisp film with a cracker-meal like texture. These mixes have the advantage that a food such as a moistened chicken part may be quickly and easily coated and may then be uniformly roasted or baked. Although'roasted or baked, the coated foods may have the appearance of having been deep fat fried.
U.S. Patent No. 3,586,512 to Mancuso et al., issued June 22, 1971, (See Canadian Patent 877,889, issued 8/10/71) describes such a seasoned coating mix.
Despite these advance's, there are many foods, principally meats, in which, upon roasting or baking, opti-mum texture and the moisture or juiciness associated with liquid, rather than dry, coatings are desired. Thus, while dry seasoned coating mixes' are well suited for providing a crispy, continuous film on coated foods such that the foods have a deep fat fried and/or breaded ' appearance, a dry mix for coating foods which would result --in the coated foods having the texture and appearance of '' being liquid coated does not seem to be feasible to the present. Of course, the practice of coating foods with 3~ liquid sauces, marinades, oils and the like prior to and during roasting, baking or broiling cooking methods has long been known also. Generally, however, coating and cooking in this manner is most often time-consuming, frequently messy and sometimes unsafe. Thus the application of liquid bar-becue sauces to meats and the cooking of barbecued meats usually require constant attention and extensive cleanup. It would be desirable therefore if a dry coating mix were available which would permit proteinaceous foods, especially meats, to be coated and thereafter cooked as by roasting or baking so that the cooked foods would have the texture and appearance of having been cooked with a liquid sauce as, for example, a barbecue sauce.
U.S. Patent No. 3,769,027 to Mangiere et al., issued october 30, 1973, describes a dry powder for coating and glazing ~ --foods, particularly meats. However, the system therein des-cribed appears to rely upon the formation of a gel film on the coated foods.
We have now discovered a dry mix for coating proteinace-ous foods especially meats which when applied to the surface thereof provides an improved and uniform texture to the foods, allows for retention of juiciness of the foods when they are roasted or baked and imparts a texture and appearance to the foods resembling that of a liquid sauce-like coating.
The present invention is a dry mix composition for coat-ing proteinaceous foods comprising a farinaceous ingredient and a saccharose ingredient.
The dry mix of this invention comprises a farin-aceous ingredient such as, for example, a modified starch and a saccharose ingredient such as, a sugar. The mix may also include a spice ingredient as well as other ingredients such as other starches or flours, vegetable solids such as, for example, tomato solids, powdered fats, edible acids, powdered vinegar, condiments, gums, herbs, colors and flavors.
_ .i .
~ P~
An essential feature of the dry mix of this invention is the inclusion therein of a modified starch and sugar both of an amount and type that during cooking, their soluble solids and the soluble solids of other ingredients in the mix are hydrated to the extent that a sauce-like coating is obtained. The modified starch is typically a modified starch derived from corn, potatoes, tapioca, rice and the like, and INSTANT CLEARJEL*, a modified corn starch supplied by National Starch and Chemical Company, has been found to be particularly well suited for use in the dry mix. The sugar is typically refined sucrose but blends of refined and unrefined sugars are also suitable. Generally, the weight ratio of modified starch to sugar in the dry mix ranges from about 1 to 1 to about 1 to 25. Other ingredients in the dry mix may include a spice ingredient and vegetable solids, such as dehydrated tomato puree, powder and the like, and other farinaceous ingredients, such as bread - -crumbs, starches and flours. Powdered fats and powdered vinegar are also-included in the dry mix together with dry edible acids, s~ch as citric acid, so as to provide barbecue sauce-like characteristics to the final coating. In addition, the dry mix may comprise condiments such as salt, pepper and the like as well as colors and flavors, both natural and artificial.
It is theorized that during cooking, moisture liberated from the foods, typically meats, results in gradual or controlled hydration of the dry mix so that an improved and uniform texture in the roasted or baked meat is obtained and the juices and moisture in the meat are retained. Also, it is believed that during cooking * Trademark - : . - ~ ., . - : . . .
-1~63'~Zi self-basting of the meat takes place resulting in a sauce-like coating on the meat.
In order to further illustrate the present inven-tion, the following non-limiting examples are furnished.
EXAMPLE I
A dry mix adapted for coating chicken is prepared - by dry blending the following ingredients:
IngredientsParts by Weight Sugar 50.6 Spices and Flavoring 13.2 Modified Starch (INSTANT CLEARJEL*) 12.4 Salt 10.8 Tomato Powder 5.6 Powdered Shortening 3.2 Vinegar Powder1.9 : Beet Powder 1.2 - Citric Acid 1.1 100 . O . ,.
One hundred and six grams (3-3/4 ounces) of the mix which is sufficient to coat 2-1/2 pounds of chicken are emptied into a bag and 2 or 3 pieces of the cut-up chicken which has been washed and left only slightly moist are shaken at a time until evenly coated. The chicken is s 20 then baked at 340 to 380F for 50 to 60 minutes in a suitable cooking vessel such as a baking pan.
During the cooking cycle, the moisture released from the chicken hydrates the soluble solids to a sauce-like consistency and color.
At the end of the baking period, the chicken is removed from the oven and the baking pan. The chicken is found to have an improved and uniform texture. It is also found that the moisture level of the sauce and coating which are produced is comparable to that obtained with a liquid barbecue sauce indicating that the proper degree of moisture release during hydration is achieved.
* Trademark _4_ ~-.. . ~
.. ~ . . .
- ~ {~ti3~Zl EXAMPLE II
~ dry mix adapted for coating pork (chops or spareribs) is prepared by dry blending the following ingredients:
Ingredients Parts by Weight vSugar 42.1 Bread Crumbs 17.9 vSalt 10~2 ~Tomato Powder 9.6 vPowdered Shortening 6.0 vVinegar Powder 4.8 ~Modified Starch (INSTANT CLEARJEL*) 2.0 Caramel Color 2.0 Beet Powder 1.8 ~Spices and Flavorings1.8 v'Citric and Adipic Acids 1.8 100-. 0 .
Pork Chops. Excess fat is trimmed from eight 1/2-inch pork chops, which have been washed and left only slightly moist. Eighty-one grams (2-7/8 ounces) of the mix are ~ --emptied into a shaker bag. One or 2 chops are shaken at a time until evenly coated and then placed on a rack in a baking pan. Any remaining mix is sprinkled evenly over chops. The coated chops are baked at 350F for about 30 minutes.
Spareribs. Two pounds of pork spareribs are cut into single ribs. The ribs are washed and excess water is shaken off leaving the ribs slightly moist. Eighty-one grams (2-7/8 ounces) of the mix are emptied into a shaker bag and 1 or 2 ribs are shaken at a time until they are evenly coated. The coated ribs are placed in a baking pan and are arranged close together, sides touching.
The coated ribs are baked at 350F or 40 to 50 minutes. -Results similar to thvse noted in Example I are obtained.
* Trademark -5-- EXAMPLE III
A dry mix adapted for coating hamburger is prepared by dry blending the following ingredients:
Ingredients Parts by Weight Sugar 44.6 Bread Crumbs 17 9 Salt 10 2 Tomato Powder 9.6 Modified Starch (INSTANT CLEARJEL*) 6.0 Rowdered Shortening 4.0 Vinegar Powder 4.0 Spices and Flavorings 1.8 ~ Citric and Adipic Acids 1.8 Color 0.1 100. 0 Two pounds of ground beef are formed into 8 patties. The patties are moistened during forming and left slightly moist. Eighty-one grams ~2-7/8 ounces) of the mix are emptied into a shaker bag. One hamburger at a time is shaken in the bag until evenly coated and the coated hamburgers are then placed in a shallow baking pan.
Any remaining mix is sprinkled over the hamburgers. The coated hamburgers are baked at 375 for 15 to 20 minutes depending on the desirea degree of doneness.
Results similar to those noted in Example I are obtained.
While the dry mix of the present invention is particularly suited for poultry and meats, it may also be employed with proteinaceous foods generally including other fowl and seafood such as fish.
Although the present invention has been described '~
in conjunction with certain preferred embodiments, features and materials,,ingredients and compounds, it is apparent that many suitable alternatives will be apparent to those skilled in the art.~'Accordingly, the invention is not to be'restricted or limited except by the'claims.
* Trademark -6 , . . . . . .
,
In recent years, convenience foods such as, for example, dry mixes, have become available Eor easier, less time-consuming preparation of coating foods which are cooked by roasting, baking, broiling, frying and the like.
An example of a convenience type product for use with foods which are to be'roasted or baked is the dry seasoned coating mix. Generally, these mixes are adapted to be shaken onto the food so as to provide a crisp film with a cracker-meal like texture. These mixes have the advantage that a food such as a moistened chicken part may be quickly and easily coated and may then be uniformly roasted or baked. Although'roasted or baked, the coated foods may have the appearance of having been deep fat fried.
U.S. Patent No. 3,586,512 to Mancuso et al., issued June 22, 1971, (See Canadian Patent 877,889, issued 8/10/71) describes such a seasoned coating mix.
Despite these advance's, there are many foods, principally meats, in which, upon roasting or baking, opti-mum texture and the moisture or juiciness associated with liquid, rather than dry, coatings are desired. Thus, while dry seasoned coating mixes' are well suited for providing a crispy, continuous film on coated foods such that the foods have a deep fat fried and/or breaded ' appearance, a dry mix for coating foods which would result --in the coated foods having the texture and appearance of '' being liquid coated does not seem to be feasible to the present. Of course, the practice of coating foods with 3~ liquid sauces, marinades, oils and the like prior to and during roasting, baking or broiling cooking methods has long been known also. Generally, however, coating and cooking in this manner is most often time-consuming, frequently messy and sometimes unsafe. Thus the application of liquid bar-becue sauces to meats and the cooking of barbecued meats usually require constant attention and extensive cleanup. It would be desirable therefore if a dry coating mix were available which would permit proteinaceous foods, especially meats, to be coated and thereafter cooked as by roasting or baking so that the cooked foods would have the texture and appearance of having been cooked with a liquid sauce as, for example, a barbecue sauce.
U.S. Patent No. 3,769,027 to Mangiere et al., issued october 30, 1973, describes a dry powder for coating and glazing ~ --foods, particularly meats. However, the system therein des-cribed appears to rely upon the formation of a gel film on the coated foods.
We have now discovered a dry mix for coating proteinace-ous foods especially meats which when applied to the surface thereof provides an improved and uniform texture to the foods, allows for retention of juiciness of the foods when they are roasted or baked and imparts a texture and appearance to the foods resembling that of a liquid sauce-like coating.
The present invention is a dry mix composition for coat-ing proteinaceous foods comprising a farinaceous ingredient and a saccharose ingredient.
The dry mix of this invention comprises a farin-aceous ingredient such as, for example, a modified starch and a saccharose ingredient such as, a sugar. The mix may also include a spice ingredient as well as other ingredients such as other starches or flours, vegetable solids such as, for example, tomato solids, powdered fats, edible acids, powdered vinegar, condiments, gums, herbs, colors and flavors.
_ .i .
~ P~
An essential feature of the dry mix of this invention is the inclusion therein of a modified starch and sugar both of an amount and type that during cooking, their soluble solids and the soluble solids of other ingredients in the mix are hydrated to the extent that a sauce-like coating is obtained. The modified starch is typically a modified starch derived from corn, potatoes, tapioca, rice and the like, and INSTANT CLEARJEL*, a modified corn starch supplied by National Starch and Chemical Company, has been found to be particularly well suited for use in the dry mix. The sugar is typically refined sucrose but blends of refined and unrefined sugars are also suitable. Generally, the weight ratio of modified starch to sugar in the dry mix ranges from about 1 to 1 to about 1 to 25. Other ingredients in the dry mix may include a spice ingredient and vegetable solids, such as dehydrated tomato puree, powder and the like, and other farinaceous ingredients, such as bread - -crumbs, starches and flours. Powdered fats and powdered vinegar are also-included in the dry mix together with dry edible acids, s~ch as citric acid, so as to provide barbecue sauce-like characteristics to the final coating. In addition, the dry mix may comprise condiments such as salt, pepper and the like as well as colors and flavors, both natural and artificial.
It is theorized that during cooking, moisture liberated from the foods, typically meats, results in gradual or controlled hydration of the dry mix so that an improved and uniform texture in the roasted or baked meat is obtained and the juices and moisture in the meat are retained. Also, it is believed that during cooking * Trademark - : . - ~ ., . - : . . .
-1~63'~Zi self-basting of the meat takes place resulting in a sauce-like coating on the meat.
In order to further illustrate the present inven-tion, the following non-limiting examples are furnished.
EXAMPLE I
A dry mix adapted for coating chicken is prepared - by dry blending the following ingredients:
IngredientsParts by Weight Sugar 50.6 Spices and Flavoring 13.2 Modified Starch (INSTANT CLEARJEL*) 12.4 Salt 10.8 Tomato Powder 5.6 Powdered Shortening 3.2 Vinegar Powder1.9 : Beet Powder 1.2 - Citric Acid 1.1 100 . O . ,.
One hundred and six grams (3-3/4 ounces) of the mix which is sufficient to coat 2-1/2 pounds of chicken are emptied into a bag and 2 or 3 pieces of the cut-up chicken which has been washed and left only slightly moist are shaken at a time until evenly coated. The chicken is s 20 then baked at 340 to 380F for 50 to 60 minutes in a suitable cooking vessel such as a baking pan.
During the cooking cycle, the moisture released from the chicken hydrates the soluble solids to a sauce-like consistency and color.
At the end of the baking period, the chicken is removed from the oven and the baking pan. The chicken is found to have an improved and uniform texture. It is also found that the moisture level of the sauce and coating which are produced is comparable to that obtained with a liquid barbecue sauce indicating that the proper degree of moisture release during hydration is achieved.
* Trademark _4_ ~-.. . ~
.. ~ . . .
- ~ {~ti3~Zl EXAMPLE II
~ dry mix adapted for coating pork (chops or spareribs) is prepared by dry blending the following ingredients:
Ingredients Parts by Weight vSugar 42.1 Bread Crumbs 17.9 vSalt 10~2 ~Tomato Powder 9.6 vPowdered Shortening 6.0 vVinegar Powder 4.8 ~Modified Starch (INSTANT CLEARJEL*) 2.0 Caramel Color 2.0 Beet Powder 1.8 ~Spices and Flavorings1.8 v'Citric and Adipic Acids 1.8 100-. 0 .
Pork Chops. Excess fat is trimmed from eight 1/2-inch pork chops, which have been washed and left only slightly moist. Eighty-one grams (2-7/8 ounces) of the mix are ~ --emptied into a shaker bag. One or 2 chops are shaken at a time until evenly coated and then placed on a rack in a baking pan. Any remaining mix is sprinkled evenly over chops. The coated chops are baked at 350F for about 30 minutes.
Spareribs. Two pounds of pork spareribs are cut into single ribs. The ribs are washed and excess water is shaken off leaving the ribs slightly moist. Eighty-one grams (2-7/8 ounces) of the mix are emptied into a shaker bag and 1 or 2 ribs are shaken at a time until they are evenly coated. The coated ribs are placed in a baking pan and are arranged close together, sides touching.
The coated ribs are baked at 350F or 40 to 50 minutes. -Results similar to thvse noted in Example I are obtained.
* Trademark -5-- EXAMPLE III
A dry mix adapted for coating hamburger is prepared by dry blending the following ingredients:
Ingredients Parts by Weight Sugar 44.6 Bread Crumbs 17 9 Salt 10 2 Tomato Powder 9.6 Modified Starch (INSTANT CLEARJEL*) 6.0 Rowdered Shortening 4.0 Vinegar Powder 4.0 Spices and Flavorings 1.8 ~ Citric and Adipic Acids 1.8 Color 0.1 100. 0 Two pounds of ground beef are formed into 8 patties. The patties are moistened during forming and left slightly moist. Eighty-one grams ~2-7/8 ounces) of the mix are emptied into a shaker bag. One hamburger at a time is shaken in the bag until evenly coated and the coated hamburgers are then placed in a shallow baking pan.
Any remaining mix is sprinkled over the hamburgers. The coated hamburgers are baked at 375 for 15 to 20 minutes depending on the desirea degree of doneness.
Results similar to those noted in Example I are obtained.
While the dry mix of the present invention is particularly suited for poultry and meats, it may also be employed with proteinaceous foods generally including other fowl and seafood such as fish.
Although the present invention has been described '~
in conjunction with certain preferred embodiments, features and materials,,ingredients and compounds, it is apparent that many suitable alternatives will be apparent to those skilled in the art.~'Accordingly, the invention is not to be'restricted or limited except by the'claims.
* Trademark -6 , . . . . . .
,
Claims (9)
1. A dry mix composition for coating proteinaceous foods and providing a sauce-like coating thereon during roasting or baking comprising a farinaceous ingredient and a saccharose ingredient, in which said farinaceous ingredi-ent is a modified starch and said saccharose ingredient is a sugar and the weight ratio of said starch to said sugar is from about 1 to 1 to about 1 to 25.
2. A composition as in Claim 1 in which said modified starch is a modified corn starch.
3. A composition as in Claim 2 further comprising a spice ingredient and vegetable solids.
4. A composition as in Claim 3 further comprising powdered fat, powdered vinegar, edible acid, color and flavor.
5. A composition as in Claim 4 in which said color is a natural color provided by beet powder.
6. A process for improving the texture and maintaining the juiciness of proteinaceous foods during roasting or bak-ing and providing a sauce-like coating thereon which comprises coating said foods with a composition as in Claim 1 prior to roasting or baking.
7. A process for improving the texture and maintaining the juiciness of meats during roasting or baking and provid-ing a sauce-like coating thereon which comprises coating said meats with a composition as in Claim 1 prior to roast-ing or baking.
8. A process for improving the texture and maintain-ing the juiciness of poultry during roasting or baking and providing a sauce-like coating thereon which comprises coating said poultry with a composition as in Claim 1 prior to roasting or baking.
9. A process for improving the texture and maintain-ing the juiciness of fish during roasting or baking and providing a sauce-like coating thereon which comprises coating said fish with a composition as in Claim 1 prior to roasting or baking.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US56175175A | 1975-03-25 | 1975-03-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1063421A true CA1063421A (en) | 1979-10-02 |
Family
ID=24243287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA245,310A Expired CA1063421A (en) | 1975-03-25 | 1976-02-09 | Dry mix for coating foods and process |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1063421A (en) |
| DE (1) | DE2610541A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549747A (en) * | 2016-07-01 | 2018-01-09 | 青岛果果爸爸食品有限公司 | A kind of process for baking nut |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0074455A1 (en) * | 1981-09-14 | 1983-03-23 | EXPORT TRADING s.r.l. | Alimentary product for breading fish and preparing them for cooking |
| IL85309A0 (en) * | 1988-02-03 | 1988-07-31 | Nachman Plotnitzky | Food product comprising dried fragmented vegetables |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3395024A (en) * | 1964-05-26 | 1968-07-30 | Roland D. Earle | Method of preserving foods by coating same |
| US3794742A (en) * | 1972-03-21 | 1974-02-26 | Us Army | Coating composition for foods and method of improving texture of cooked foods |
| DE2338180C2 (en) * | 1973-07-27 | 1985-12-05 | General Foods Corp., White Plains, N.Y. | Coating mix for food |
-
1976
- 1976-02-09 CA CA245,310A patent/CA1063421A/en not_active Expired
- 1976-03-12 DE DE19762610541 patent/DE2610541A1/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549747A (en) * | 2016-07-01 | 2018-01-09 | 青岛果果爸爸食品有限公司 | A kind of process for baking nut |
Also Published As
| Publication number | Publication date |
|---|---|
| DE2610541A1 (en) | 1976-10-14 |
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