CA1190793A - Dry, puff batter mix - Google Patents
Dry, puff batter mixInfo
- Publication number
- CA1190793A CA1190793A CA000398779A CA398779A CA1190793A CA 1190793 A CA1190793 A CA 1190793A CA 000398779 A CA000398779 A CA 000398779A CA 398779 A CA398779 A CA 398779A CA 1190793 A CA1190793 A CA 1190793A
- Authority
- CA
- Canada
- Prior art keywords
- formulation
- batter
- dry
- flour
- mix
- 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
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- Grain Derivatives (AREA)
Abstract
DRY, PUFF BATTER MIX
ABSTRACT
A dry mix suitable for forming a liquid batter for use in coating foodstuffs which will be sub-sequently fried and frozen is disclosed. The liquid batter will, upon frying, produce a puffed, adherent coating having desirable crispness, texture and color. These desirable characteristics will be retained through freezing and oven-reheating steps.
The dry mix will contain 34 to 60% wheat flour, 13 to 35% corn flour, 2.5 to 15% high-amylose corn-starch, 1.5 to 8% low-amylose starch, 2 to 5% leav-ening agent, 2 to 5% shortening and 0.5 to 5% whey protein.
ABSTRACT
A dry mix suitable for forming a liquid batter for use in coating foodstuffs which will be sub-sequently fried and frozen is disclosed. The liquid batter will, upon frying, produce a puffed, adherent coating having desirable crispness, texture and color. These desirable characteristics will be retained through freezing and oven-reheating steps.
The dry mix will contain 34 to 60% wheat flour, 13 to 35% corn flour, 2.5 to 15% high-amylose corn-starch, 1.5 to 8% low-amylose starch, 2 to 5% leav-ening agent, 2 to 5% shortening and 0.5 to 5% whey protein.
Description
7~3 Case 2823 ~I
DESCRIPTION
DRY, PUFF BATTER MIX
TECHNICAL FIELD
The present invention relates to a novel, 05 dry-mix composition particularly adapted to produce a viscous, liquid batter useful to be applied to oodstuffs before they are fried and frozen. Food stuffs, such a5 fish portions and chicken parts , which have been par-fxied ~i.e., partially fried) to lQ the point where they may be froze.n and subsequently heated in a conven~ional gas or electric household oven prior to consumption have been widely accepted as these products can be prepared by the consumer with a minimum of effort. Normally, ~hese foods are battered and/or breaded by the manufact~rer in advance of par-frying in order to ~eal in the natu-ral juices of the foodstuff and provide a tasty crus~. The use of batter for fried foods is almost universal; however, here~ofore, it has not been 20 possible to obtain batter on oven-reheated, frozen, par-fried foods which are comparable to the crisp batters associated with freshly battered and deep-fat-fried chicken and fish. The eating quali~ies of these coatings after going through the steps of freezing, froz~n storage and oven reconstitution have not been of high guality. Consumers have, ~130~3 however, been willing ~o sacrifice a reduction in ~uality from freshly deep-fat-fried foods in ex-change for convenience.
The novel compositon of the present invention 05 describes a dry mix formulation that can be combined with an aqueous medium, such as water or milk, to produce a fluid bat~er which will, upon deep~fat frying, develop into an ~xpanded or puffed, highly-cohesive coating completely encapsulating discrete lo foodstuffs. The puffed coating produced in accor-dance with this invention may ~e frozen and, ~here-after, be subjected to froæen storage, such as encountered during distribution of froæen food-stuffs, without significant adverse effects. Upon being heated in an oven the frozen, puffsd coating will retain its crisp, flaky and deep-fat fried te~ture.
DESCRIPTION OF THE INVENTION
The dry mix of this invention contains a unique com~ination of farinaceous ingredients together with a leavening agent, whey protein and a shortening.
Emulsifiers, spices, flavoring agents, such as salts and spices, and browning agents, such as sugars, may also be included in the dry mix formulation. Nonfa~t milk solids, such as buttermilk solids, may be added to the dry formulaticn when it is intended to pre-pare the fluid batter by the addition of water.
When fluid milk will be added to the dry mix, milk solids would typically not be included in the dry batter mix.
All of the weights given herein are given as percent weight of the dry mix formulation, on an as-is basis, unless otherwise indicated.
~$(.~3 The farinaceous ingredients include from 34% to 60% wheat flour and from 13% to 35% corn flour.
This combination of flours promotes the development of a crisp batter having excellent flavor. ~ice 05 flour from about 0.5% to 4.5% may also b~ included to aid in obt~- n; ny crispness, but is utilized at a relatively low level in order to avoid off-fl2vors.
The flour componen~s should total at least 55%.
Also included among the ~arinaceous ingredients are food starches in the amoun~ of at least 8%, includ ing from 2.S% to 15% of a high-amylose corn starch and from 1.5% to 8% of a low~amylose starch, such as waxy rice starch or waxy maize starch. The food starches are also present to attain increased crisp-lS ness in the fried batter.
High-amylose corn starches are readily avail-able commercially and a suitable chemically-modified cornstarch is marketed by Nation~l Starch and Chemi-cal Corporation under the tr~dcnlme 'ICrisp ~ilm."
~0 Low-amylose starches are also commercially avail-able, such as the w~xy maize starch product of National Starch and Chemical Corporation known as 'IPurity Gum 1773,"
The leavening agent, typically baking powder, is incorporated in the dry batter mi~ at a level of from 2% to 5%. As will be appreciated by those skilled in the art~ the incorporation of a leavening agent will lead to the development of a puffed or airy batter upon fryiny. There may also be included in the formulation an amount o~ leavening acid over and above the leavening acid that may be present as a component of the leavening agent. This additional amount of acid of ~rom 0.2% to 0.7% can be employed to increase the rate at which carbon dioxide is ~4 ~,~
released from the baking powder and to control the pH of the batter. Leavening acids, such as sodium aluminum phosphate, sodium pyrophosphate, calcium phosphate, cream of tartar, ~artaric acid, glucona 05 delta lactone or combinations of any of the mate-rials may be employed.
A whey pro~ein concentrate is included in the dry mix formualtion o this inven~ion a~ a level of 0.7 to 5% whey protein. ~he whey protein ha~ also 10 been found to aid in developing crispness in the fried batter. The amount of whey protein concen-trate actually used in the formula~ion will, of couxse, vary depending upon the level of protein in the concentrate. Thus, about twice as much of a 40%
protein concentrate wlll be needed as compared to an 80% protein concentrate.
The shortening component of the dry mix is present in an amount of from 2% to 5~ in order to give a flaky texture to the fried coating. The shortening material may be any low melting point animal or vegetable fat but will preferably be one or more partially hydrogenated vegetable oils, such as soybean, cottonseed or palm kernel oil. The fat wiIl typically be encapsulated in an edible, water-soluble coating in order to obtain the fat as a dry,free-flowing component which may be easily blended with the other dry components.
Any typical salt, such as sodium chloride, potassium chloride, calcium chloride or a combina-tion of any of these, may be included for flavorpurposes. Likewise, sugars, such as dextrose, sucrose, corn syrup solids, lactose, fructose or combinations thereof, may be used both as browning agents and for flavor effects.
L~ ~
Nonfat dry milk solids may be added to the dry mix level of up to about 3~ to improve the te~ture of the fried batter. The presence of these milk solids in the batter has been found to produce a 05 softer ~ried batter.
An emulsifier, preferably a natural emulsifier such as lecithin, but also synthetic emulsifiers ~uch as the various food-approved mono- and digly-cerides may be added to the dry mix in order to facilitate dispersion of the shortenin~ in the aqueous ba~ter. When employed, the emulsifier will usually be at a level of from .05% to 0.5% by weight BEST MODE FOR CARRYING OUT THE INVENTION
Dry~Mix Batter Formulation Broad Preferred Ingredient Range Range ~% by wt.) (% by wt.) Wheat Flour 34-60 40-50 Corn Flour 13-35 18-30 Rice Flour 0-4.5 0.5-3 High~Amylose CoLnstarch 2.5-15 5-13 Low-Amylose Starch 1.5-8 2-7 Leavening Agent 2-5 2-4 Leavening Acid 0 0.7 0.2-0.5 Whey Prote~n 0.5-4 0.7-4 Shortening 2-5 2.5 4 NFDMS 0-3 0.5-2~5 Emulsifier 0-0.5 .05-0-5 30 Seasonings las desired) (as desired) 7~3 ^~
The above batter formulations will be combined with an aqueous medium ~e.g., water, milk, etc.) at a ratio of about 0.75 to 1.75:1 in order to produce a viscous bat~er having a viscosity (measured at 05 40F) of from 4,000 to 8lO00 centipoises, more preferably from ~,500 to 5,500 centipoises. A wide variety of mechanical means may be employed to accomplish the actual battering step. Thus, for example, the food piece may be moved through a bath of, or sprayed or cascaded with, the fluid batter.
The food piece which may be frozen, such as frozen fish sticks or portions, desirably may be dipped in an aqueous solution of sodium tripolyphosphate, typically about 5 to 10% NaTPP, as is known in the art, in order to help retain water in the fish and out o~ contact with the batter. The food piece may also be dusted with a pre-dust in order to promote adhesion betwen the batter and the food.
The batter mix compositions of this invention may be used on all types of foods which will be deep-fat;fried and is particularly adapted for use with deep-fat-fried foods which are subsequently frozen and reheated in an oven. Included among thses foods are fish, shellfish, poultry, meat and vegetable products.
Having thus defined the invention, what is claimed is:
DESCRIPTION
DRY, PUFF BATTER MIX
TECHNICAL FIELD
The present invention relates to a novel, 05 dry-mix composition particularly adapted to produce a viscous, liquid batter useful to be applied to oodstuffs before they are fried and frozen. Food stuffs, such a5 fish portions and chicken parts , which have been par-fxied ~i.e., partially fried) to lQ the point where they may be froze.n and subsequently heated in a conven~ional gas or electric household oven prior to consumption have been widely accepted as these products can be prepared by the consumer with a minimum of effort. Normally, ~hese foods are battered and/or breaded by the manufact~rer in advance of par-frying in order to ~eal in the natu-ral juices of the foodstuff and provide a tasty crus~. The use of batter for fried foods is almost universal; however, here~ofore, it has not been 20 possible to obtain batter on oven-reheated, frozen, par-fried foods which are comparable to the crisp batters associated with freshly battered and deep-fat-fried chicken and fish. The eating quali~ies of these coatings after going through the steps of freezing, froz~n storage and oven reconstitution have not been of high guality. Consumers have, ~130~3 however, been willing ~o sacrifice a reduction in ~uality from freshly deep-fat-fried foods in ex-change for convenience.
The novel compositon of the present invention 05 describes a dry mix formulation that can be combined with an aqueous medium, such as water or milk, to produce a fluid bat~er which will, upon deep~fat frying, develop into an ~xpanded or puffed, highly-cohesive coating completely encapsulating discrete lo foodstuffs. The puffed coating produced in accor-dance with this invention may ~e frozen and, ~here-after, be subjected to froæen storage, such as encountered during distribution of froæen food-stuffs, without significant adverse effects. Upon being heated in an oven the frozen, puffsd coating will retain its crisp, flaky and deep-fat fried te~ture.
DESCRIPTION OF THE INVENTION
The dry mix of this invention contains a unique com~ination of farinaceous ingredients together with a leavening agent, whey protein and a shortening.
Emulsifiers, spices, flavoring agents, such as salts and spices, and browning agents, such as sugars, may also be included in the dry mix formulation. Nonfa~t milk solids, such as buttermilk solids, may be added to the dry formulaticn when it is intended to pre-pare the fluid batter by the addition of water.
When fluid milk will be added to the dry mix, milk solids would typically not be included in the dry batter mix.
All of the weights given herein are given as percent weight of the dry mix formulation, on an as-is basis, unless otherwise indicated.
~$(.~3 The farinaceous ingredients include from 34% to 60% wheat flour and from 13% to 35% corn flour.
This combination of flours promotes the development of a crisp batter having excellent flavor. ~ice 05 flour from about 0.5% to 4.5% may also b~ included to aid in obt~- n; ny crispness, but is utilized at a relatively low level in order to avoid off-fl2vors.
The flour componen~s should total at least 55%.
Also included among the ~arinaceous ingredients are food starches in the amoun~ of at least 8%, includ ing from 2.S% to 15% of a high-amylose corn starch and from 1.5% to 8% of a low~amylose starch, such as waxy rice starch or waxy maize starch. The food starches are also present to attain increased crisp-lS ness in the fried batter.
High-amylose corn starches are readily avail-able commercially and a suitable chemically-modified cornstarch is marketed by Nation~l Starch and Chemi-cal Corporation under the tr~dcnlme 'ICrisp ~ilm."
~0 Low-amylose starches are also commercially avail-able, such as the w~xy maize starch product of National Starch and Chemical Corporation known as 'IPurity Gum 1773,"
The leavening agent, typically baking powder, is incorporated in the dry batter mi~ at a level of from 2% to 5%. As will be appreciated by those skilled in the art~ the incorporation of a leavening agent will lead to the development of a puffed or airy batter upon fryiny. There may also be included in the formulation an amount o~ leavening acid over and above the leavening acid that may be present as a component of the leavening agent. This additional amount of acid of ~rom 0.2% to 0.7% can be employed to increase the rate at which carbon dioxide is ~4 ~,~
released from the baking powder and to control the pH of the batter. Leavening acids, such as sodium aluminum phosphate, sodium pyrophosphate, calcium phosphate, cream of tartar, ~artaric acid, glucona 05 delta lactone or combinations of any of the mate-rials may be employed.
A whey pro~ein concentrate is included in the dry mix formualtion o this inven~ion a~ a level of 0.7 to 5% whey protein. ~he whey protein ha~ also 10 been found to aid in developing crispness in the fried batter. The amount of whey protein concen-trate actually used in the formula~ion will, of couxse, vary depending upon the level of protein in the concentrate. Thus, about twice as much of a 40%
protein concentrate wlll be needed as compared to an 80% protein concentrate.
The shortening component of the dry mix is present in an amount of from 2% to 5~ in order to give a flaky texture to the fried coating. The shortening material may be any low melting point animal or vegetable fat but will preferably be one or more partially hydrogenated vegetable oils, such as soybean, cottonseed or palm kernel oil. The fat wiIl typically be encapsulated in an edible, water-soluble coating in order to obtain the fat as a dry,free-flowing component which may be easily blended with the other dry components.
Any typical salt, such as sodium chloride, potassium chloride, calcium chloride or a combina-tion of any of these, may be included for flavorpurposes. Likewise, sugars, such as dextrose, sucrose, corn syrup solids, lactose, fructose or combinations thereof, may be used both as browning agents and for flavor effects.
L~ ~
Nonfat dry milk solids may be added to the dry mix level of up to about 3~ to improve the te~ture of the fried batter. The presence of these milk solids in the batter has been found to produce a 05 softer ~ried batter.
An emulsifier, preferably a natural emulsifier such as lecithin, but also synthetic emulsifiers ~uch as the various food-approved mono- and digly-cerides may be added to the dry mix in order to facilitate dispersion of the shortenin~ in the aqueous ba~ter. When employed, the emulsifier will usually be at a level of from .05% to 0.5% by weight BEST MODE FOR CARRYING OUT THE INVENTION
Dry~Mix Batter Formulation Broad Preferred Ingredient Range Range ~% by wt.) (% by wt.) Wheat Flour 34-60 40-50 Corn Flour 13-35 18-30 Rice Flour 0-4.5 0.5-3 High~Amylose CoLnstarch 2.5-15 5-13 Low-Amylose Starch 1.5-8 2-7 Leavening Agent 2-5 2-4 Leavening Acid 0 0.7 0.2-0.5 Whey Prote~n 0.5-4 0.7-4 Shortening 2-5 2.5 4 NFDMS 0-3 0.5-2~5 Emulsifier 0-0.5 .05-0-5 30 Seasonings las desired) (as desired) 7~3 ^~
The above batter formulations will be combined with an aqueous medium ~e.g., water, milk, etc.) at a ratio of about 0.75 to 1.75:1 in order to produce a viscous bat~er having a viscosity (measured at 05 40F) of from 4,000 to 8lO00 centipoises, more preferably from ~,500 to 5,500 centipoises. A wide variety of mechanical means may be employed to accomplish the actual battering step. Thus, for example, the food piece may be moved through a bath of, or sprayed or cascaded with, the fluid batter.
The food piece which may be frozen, such as frozen fish sticks or portions, desirably may be dipped in an aqueous solution of sodium tripolyphosphate, typically about 5 to 10% NaTPP, as is known in the art, in order to help retain water in the fish and out o~ contact with the batter. The food piece may also be dusted with a pre-dust in order to promote adhesion betwen the batter and the food.
The batter mix compositions of this invention may be used on all types of foods which will be deep-fat;fried and is particularly adapted for use with deep-fat-fried foods which are subsequently frozen and reheated in an oven. Included among thses foods are fish, shellfish, poultry, meat and vegetable products.
Having thus defined the invention, what is claimed is:
Claims (8)
1. A dry batter mix for producing a puff batter upon deep-fat-frying, said mix comprising on a percent weight basis: at least 55% flour includ-ing, 34 to 60% wheat flour and 13 to 35% corn flour, at least 8% food starches, including from 2.5 to 15% of a high-amylose cornstarch and from 1.5 to 8% of a low-amylose starch, 2 to 5% leavening agent,\
2 to 5% shortening and 0.5 to 5% whey protein.
2 to 5% shortening and 0.5 to 5% whey protein.
2. The formulation of claim 1 wherein the leavening agent is baking powder.
3. The formulation of claim 2 wherein the shortening consists of partially-hydrogenated vege-table oils.
4. The formulation of claim 1 wherein the formulation contains from .05 to 0.5% of an emulsifier.
5. The formulation of claim 4 wherein the emulsifier is lecithin.
6. The formulation of claim 1 wherein the flour component includes from about 0.5% to 4.5%
rice flour.
rice flour.
7. The formulation of claim 1 wherein the low-amylose starch is waxy maize starch.
8. The formulation of claim 1 which includes from 0.5 to 3.0% nonfat dry milk solids.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US24838381A | 1981-03-27 | 1981-03-27 | |
| US248,383 | 1981-03-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1190793A true CA1190793A (en) | 1985-07-23 |
Family
ID=22938867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000398779A Expired CA1190793A (en) | 1981-03-27 | 1982-03-18 | Dry, puff batter mix |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1190793A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5204131A (en) * | 1990-05-28 | 1993-04-20 | Archer Foods Ltd. | Process for preparing cookies and cookies resulting from such process |
-
1982
- 1982-03-18 CA CA000398779A patent/CA1190793A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5204131A (en) * | 1990-05-28 | 1993-04-20 | Archer Foods Ltd. | Process for preparing cookies and cookies resulting from such process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20020723 |