CA2114204A1 - Batter-like coating - Google Patents
Batter-like coatingInfo
- Publication number
- CA2114204A1 CA2114204A1 CA002114204A CA2114204A CA2114204A1 CA 2114204 A1 CA2114204 A1 CA 2114204A1 CA 002114204 A CA002114204 A CA 002114204A CA 2114204 A CA2114204 A CA 2114204A CA 2114204 A1 CA2114204 A1 CA 2114204A1
- Authority
- CA
- Canada
- Prior art keywords
- composition
- weight
- crumbs
- fried
- dry coating
- 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.)
- Abandoned
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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
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- 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)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
BATTER-LIKE COATING
ABSTRACT OF THE DISCLOSURE
A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.
ABSTRACT OF THE DISCLOSURE
A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.
Description
Case 19711 BATTER-LIKE COATING
FIELD OF THE INVENTION
This invention relates to edible food coatings and 5 more particularly is directed to dry coating compositions which are to be applied to the food prior to baking and which produce a batter fried appearance, texture and taste to the oven baked food.
Many foods such as seafood, meats and vegetables are prepared by first coating the food with a batter consisting essentially of flour, milk, eggs and seasoning. The batter coated food is then typically 15 breaded with a light coating of flour and/or breadcrumbs and then fried by pan frying or deep fat frying. The fried battex coated food is enjoyed by consumers because the coating has a golden brown color and a soft crunchy texture that separates from the meat during eating 20 resulting in a very tasty, greasy mouth feel. However, consumers also typically prefer the ease and simplicity of conventional baking as an alternative to frying. The messiness involved with the preparation of fried foods, the ever present danger of spattering oil, and the 25 unfavorable dietary aspects associated with fried foods ~) :L ~
?. -have led to the development of coatings which attempt to impart a fried appearance to foodstuffs which are baked and yet retain the appealing color, taste and texture associated with fried foods.
U.S. Patent Nos. 4,496,601 to Rispoli et al. and 4,208,442 to Evans et al. disclose dry coating formulations which are useful to provide a fried appearance, taste and texture to baked comestibles.
While each of these patents represents an advance in 10 the art, they do not disclose a dry coating composition that imparts the appearance, texture and taste of batter fried comestibles to oven baked comestibles. Rispoli et al. discloses the use of a pre-fried batter component, which is flour-based being 10 to 50% by weight of the composition, a bread crumb component being from 17 to 35~ of the composition, a starch component being from 10 to 30~ of the composition and a film forming agent being from 1.5 to 30~ of the composition. The film forming agent may be 20 a protein such as gelatin or egg albumin.
Evans et al. discloses a dry coating composition having 60 to 78~ of bulking agents which includes bread crumbs or cereal fines, a protein such as egg albumin or gelatin or other proteins, and flour. The 25 composition also includes from 4 to 13~ binding agents such as starch or dextrin. The Evans composition is made by first preparing a premix that includes all of the flour, a portion of the protein and a portion of the binding agents, mixing these ingredients, 30 hydrating them and drying them. The premix makes up from 10 to 78~ of the dry composition together with the remainder of the binding agents, protein and bulking agents. In the Evans et al. composition, it is critical that only a portion of the protein is l,~h.
included in the premix for the stated reason that if it is dry blended into their dry coating composition, an apparent gummy and powdery mouth feel as well as substantial reduction in uniformity and crispness 5 occurs.
SUMMARY OF THE INVENT ION
The present invention is directed to a unique dry coating composition for imparting the texture, taste 10 and appearance of batter fried food to baked foodstuffs. The smooth and continuous appearance obtained from this dry coating system is particularly unique. The dry coating composition comprises 10 to 50~ by weight binding agents, in which the binding 15 agents are egg white solids and/or gelatin, and 15 to ~.
70~ by weight of bulking agents in which the bulking agents contain pre-fried crumbs and/or cereal crumbs or fines. The resulting composition may be applied to such foodstuff categories as fish, meat, including 20 poultry, and vegetables prior to baking in order to impart the batter like texture, taste and appearance after cooking. Briefly stated, the instant invention is practiced by moistening the surface of the foodstuff then coating the moistened foodstuff with 25 the dry coating composition of this invention and then baking the coated foodstuff in a conventional or microwave oven.
In a preferred embodiment of the invention, the bulking agents comprise pre-fried potato crumbs such -30 as fine potato flakes, high density potato flakes, processed scalloped potatoes or potato chips. In addition, foam frying agents may also be added. The foam frying agents include powdered shortening ranging from 5 to 25~ of the coating composition and lecithin J) I
ranging from 0.5 to 4~ of the coating composition.
The foam frying agents combined with moisture released from the meat during baking to initiate surface frying of the meat. In a further preferred embodiment of the invention, the coating composition also contain sugar in the range of 3 to 15~ by weight of the dry coating composition. The sugar, such as fructose or sucrose, enhances crispness and browning during baking.
The dry coating composition of the present invention is a batter-like dry composition that imparts the texture, taste and appearance of batter fried foods to baked foodstuffs. An essential element 15 of the dry coating composition of the present invention is a dry film developed from a combination of powdered gelatin and egg white solids. The blend of gelatin and egg white solids is used as a component in the dry coating composition for comestibles such as 20 fish, meats or vegetables. The dry coating composition comprises 10 to 50~, preferably 30 to 40~, by weight binding agents which include the egg white solids and gelatin, and 15 to 70~, preferably 40 to 60%, by weight bulking agents, such as pre-fried 25 crumbs, and/or cereal crumbs or fines. The comestible is dampened and dipped in the dry composition and the powders become sticky and adhere easily to the surface of the comestible. The coated comestible is then placed in a pan and baked in a conventional or 30 microwave oven. Unless otherwise indicated the weight percentages of the dry coating mix are based on an unflavored mix or a mix with the weight of flavoring ingredients (e.g., spices, salt, flavors, etc.) discounted.
" r The egg white solids and gelatin are preferably combined in a weight ratio of the egg white solids to the gelatin ranging from 1.0-10:1. The egg white solids range from 10 to 40~ by weight of the dry 5 coating composition and are preferably from 15 to 35~ -by weight of the dry coating composition. The gelatin ranges from 3 to 20~ by weight of the dry coating composition and is preferably from 5 to 15~ by weight of the dry coating composition.
The unlque, well-balanced proportion of egg white solids and gelatin, once the meat has been baked, results in the development of a uniform continuous cohesive film that acts as a binder for the other coating ingredients. In addition, the cohesive film 15 retains moisture in the comestibles and closely resembles the inner layer of a batter fried product.
Performance is greatly enhanced by the addition of other ingredients such as the various crumb type materials which provide added texture and help 20 simulate the outer surface of a batter fried product.
Although the gelatin and egg white solids are both sticky materials when exposed to moisture, the egg white component adds strength to the film while the gelatin adds a softer, gummier mouth feel.
The gelatin facilitates formation of a continuous crisp, glassy film during baking. The gelatin absorbs moisture initially from the wet surface of the foodstuff and later from the moisture driven out during cooking. As the gelatin absorbs moisture it 30 becomes gummy, forms a film, then dries and becomes crisp.
When exposed to the moisture released from the comestible during baking, the egg white solids and gelatin combination results in a uniform, continuous, J~
~, cohesive film being developed that is unattainable by other well known dry, binder-type ingredients such as starches, gums and dextrins.
The bulking agents are comprised of pre-fried 5 and/or denatured crumb components. The cereal crumbs or fines are preferably cornflake crumbs or fines and the pre-fried crumbs are preferably potato crumbs.
Potato based materials are of particular interest because of the batter-like "crunch" imparted to the 10 coating matrix after processing. Various sizes and shapes of dehydrated potato flakes, chips and scalloped potatoes are reprocessed into crumb-type materials to be used as the bulking agents of the dry coating composition of the invention. The pre-fried 15 potato crumbs are preferably one or more of fine potato flakes, high density potato flakes, processed scalloped potatoes or potato chips. By fine potato flakes what is meant is an untapped (i.e., as received) bulk density of .28-.30 gm/cc. By high 20 density potato flakes what is meant is an untapped bulk density of at least .5 gm/cc. The crumbs are preferably flat chip-like crumbs which facilitate fusing together with the binding agents to form a continuous film around the fish, meat or vegetables 25 during baking.
The pre-fried potato crumbs may be prepared by placing the potato materials in a tray in a monolayer, then partially hydrating the materials by spraying on water (20% by weight) with an atomizer. The potato 30 materials are then fried in 375F vegetable oil, such as hydrogenated soybean oil, for times ranging from 45 seconds to 2 minutes depending on the required color and texture. Some processed potatoes (scallop and chip forms) require additional grinding and sieving ::: ,: , .; . ~ ::~ .. -.. : .,, .: :
,~ ~J ~ " VIt steps after frying. To achieve the optimum fried appearance, a combination of fried potato materials are blended. In one preferred embodiment, a weight ratio of 0.5-2:1, preferably about 1:1, fine potato flakes and.high density potato flakes provide excellent results.
An example of the process used for pre-frying the potato crumbs is as follows: 50 grams of potato samples were placed in a thin layer in a baking pan.
10 Two samples were pre-fried, one being ground potato flakes and the second being high density potato flakes. 10 grams of water were applied onto each of the potato flake samples as a fine mist. The potatoes were then fried at 375F for 45 seconds then drained 15 on a paper towel. An example of a process for making scalloped potato crumbs is as follows: dehydrated potato slices were soaked in water for 30 minutes.
The slices were then drained and frled at 375F for 90 seconds and for 120 seconds. The slices were allowed 20 to cool on paper towels then ground up in a blender for 5 to 10 seconds. The ground materials was sieved through a No. 6 U.S. Standard Sieve. Before use the material was reground and sieved using a No. 8 (U.S.S.) and a No. 14 (U.S.S.) sieve.
In addition, different flour systems may also be added to the dry coating composition. The flour may range from 5 to 15% by weight of the coating composition. The flour systems may include one or more of wheat, cake, pastry, rice or corn flour. The 30 added flour provides textural characteristics to the batter-like dry coating composition.
In order to enhance the batter-like texture, taste and appearance to the baked comestible, foam frying agents may be added. U.S. Patent 4,188,410 to Rispoli et al. discloses a method for frying comestibles in a frying medium that contains oil or fat and an emulsifier effective to foam the oil or fat during frying. In the present invention, the unique 5 combination of foam frylng agents in a dry coating composition results in a surface frying of the meat during oven baking. The foam frying agents include powdered shortening and/or ]ecithin. The powdered shortening and lecithin are preferably in a weight 10 ratio of the shortening to the lecithin ranging from 2-40:1. It is preferred that, when used, the powdered shortening ranges from 5 to 25~ by weight of the dry coating composition and the lecithin ranges from 0.5 to 4% weight of the dry coating composition. The foam 15 frying of the surface of the fish or other meat during baking accelerates the removal of the surface moisture and enhances the film formation. The lecithin also improves the release of the product from the pan after baking.
The unique combination of a cohesive film forming component of egg white solids and gelatin, a pre-fried potato crumb component and a modified foam frying component of powdered shortening and lecithin results in a coating that upon baking closely resembles the 25 texture, taste and appearance of batter-fried fish and other meats normally achieved with a wet batter application.
The unique dry coating composition of the present invention may be further enhanced by optionally 30 including a sugar. For example, a reducing sugar, such as fructose, may be added in an amount ranging from 3 to 15% by weight of the dry coating composltion. In a preferred embodiment, fructose is added in the range from 4 to 12% by weight of the dry coating composition. The added sugar, in combination with the high protein content of the dry coating composition, will improve the crispness of the coating. Fructose also provides better batter formation and enhanced browning. The addition of a well balanced amount of fructose produces a light brown color during baking and improved crispness that more closely simulates a batter-fried appearance.
In addition, residual flavor and color enhancing i.ngredients may also be added. The residual ingredients may include one or more of salt, spices, seasoning and color.
The dry coating composition of the present inventlon may be applied to such foodstuff categories 15 as fish, meat, including poultry,and vegetables. The dry composition, however, achieves especially good results when applied to fish. The dry coating composition of the present invention is applied to the fish or foodstuffs by first moistening the surface of 20 the fish and then coating the moistened fish with the dry coating composition by any means common in the art. Such common means includes applying the coating composition to the moistened fish in a closed bag containing the composition, or simply covering the 25 moistened fish with the coating composition. Baking may be done in a conventional oven or in a microwave oven. Generally, the temperature employed for baking coated fish in a conventional oven will be within the ; range of about 350 to 425F. The foodstuffs coated 30 with the dry coating composition of the present invention are cooked without the need for a flip step.
The dry batter coating of the present invention is a unique approach to frying in a conventional or microwave oven without the typical mess. The end ,'.
- :ln -result is a ~lavorful coated fish or meat or vegetable product that closely resembles batter fried.
Preparation is convenient, easy and fast. In comparison, this product will contain less overall fat than typical deep fried fish, meat or vegetable. The dry coating composition of the present invention allows for the forrnation of a continuous batter like coating via a dry composition that may be applied conventionally such a.s in a poly bag. The utilization 10 of high levels of egg white solids in combination with gelatin and with the addition of pre-processed bulking agents, provides the essential elements of the invention. The addition of powdered shortening and lecithin enhances the texture of the product, and the lS addition of a sugar, such as fructose, improves the taste and appearance of the baked foodstuffs.
The preferred methods of carrying out this invention are best given by way of the following examples which are, however, not to be regarded as 20 limiting the scope of the invention. The percentages expressed in the examples are on a weight basis.
EXAMPLE I
A dry coating composition is prepared containing 25 the following ingredients:
INGREDIENT
; Fine Fried Potato 27.8 30 Hi Density Fried Potato Flakes 27.8 Egg White Solids 33.3 300 Bloom Gelatin 11.1 100.00 ' t 1 9 /1 All t~lS (~ry Lngredients above are mixed and placed in a small poly shaker bag. A fish fillet is coated by placing the fillet in the bag then shaking until uniformly coated. The coated fish is placed on a 5 shallow baking sheet and baked in a conventional oven at 400F for 14 minutes.
The result ls a baked fish fillet that has the texture, appearance and taste of a batter fried fish fillet.
EXAMPLE II
A dry coating composition was prepared containing the following ingredients:
, INGREDIENT
_ Fine Fried Potato 27.40 Hi Density Fried Potato Flakes27.40 Egg White Solids (Henningsen P-110)* 19.17 20 300 Bloom Gelatin 10.96 Powdered Shortening (Kaorich BeadsTM)** 13.70 Lecithin (CentrolexTM D)***1.37 100.00 :, * Henningsen Foods, Omaha, Nebraska ** Van Der Bergh Foods Co., Lisle, Illinois *** Central Soya, Fort Wayne, Indiana Two flounder fillets were washed and left damp.
All the dry ingredients above were mixed and the 30 coating mix was placed in a small poly shaker bag.
The fish fillets were coated one at a time by placing a fillet in the bag then shaking until uniformly coated. The coated fillets were placed in a shallow baking sheet and baked in a conventional oven at 400F
for 12 minutes.
The resu].t was two baked fish fillets that looked and tasted like batter fried. The fish had excellent texture and mouth feel characteristics.
EXAMPLE III
A dry coating composition was prepared containing the following ingredients:
INGREDIENT
Processed Scallop Potatoes (-14, +16 U.S. mesh) 45.66 Egg White Solids (Henningsen P-110)27.40 Powdered Shortening (Kaori.ch BeadsTM)11.42 300 Bloom Gelatin 9.13 15 Fructose 5.71 Lecithin (CentrolexTM D) 68 100.00 _ Two flounder fillets were coated the same as in Example II.
The result was two baked fish fillets that looked and tasted like batter fried. The crispy brown-colored coating had excellent texture and mouth feel 25 characteristics as well as the appearance of batter fried fish.
EXAMPLE IV
A dry coating composition was prepared containing 30 the following ingredients:
-INGREDIENT
Corn Flake Crumbs 42.54 5 Gelatin 300 Bloom 3.63 Lecithin (Centrolex'M D) 1.88 Egg White Solids (Henningsen P-110)25.41 Powdered Shortening (Kaorich Beads)19.98 Caramel Color #175 .23 10 White Pepper GND. .75 Fine Grlnd Salt 3.50 Natural Lemon Flavor 2.08 100.00 Two flounder fillets were coated the same as in Example II.
The result was two baked fish fillets that looked and tasted like batter fried.
FIELD OF THE INVENTION
This invention relates to edible food coatings and 5 more particularly is directed to dry coating compositions which are to be applied to the food prior to baking and which produce a batter fried appearance, texture and taste to the oven baked food.
Many foods such as seafood, meats and vegetables are prepared by first coating the food with a batter consisting essentially of flour, milk, eggs and seasoning. The batter coated food is then typically 15 breaded with a light coating of flour and/or breadcrumbs and then fried by pan frying or deep fat frying. The fried battex coated food is enjoyed by consumers because the coating has a golden brown color and a soft crunchy texture that separates from the meat during eating 20 resulting in a very tasty, greasy mouth feel. However, consumers also typically prefer the ease and simplicity of conventional baking as an alternative to frying. The messiness involved with the preparation of fried foods, the ever present danger of spattering oil, and the 25 unfavorable dietary aspects associated with fried foods ~) :L ~
?. -have led to the development of coatings which attempt to impart a fried appearance to foodstuffs which are baked and yet retain the appealing color, taste and texture associated with fried foods.
U.S. Patent Nos. 4,496,601 to Rispoli et al. and 4,208,442 to Evans et al. disclose dry coating formulations which are useful to provide a fried appearance, taste and texture to baked comestibles.
While each of these patents represents an advance in 10 the art, they do not disclose a dry coating composition that imparts the appearance, texture and taste of batter fried comestibles to oven baked comestibles. Rispoli et al. discloses the use of a pre-fried batter component, which is flour-based being 10 to 50% by weight of the composition, a bread crumb component being from 17 to 35~ of the composition, a starch component being from 10 to 30~ of the composition and a film forming agent being from 1.5 to 30~ of the composition. The film forming agent may be 20 a protein such as gelatin or egg albumin.
Evans et al. discloses a dry coating composition having 60 to 78~ of bulking agents which includes bread crumbs or cereal fines, a protein such as egg albumin or gelatin or other proteins, and flour. The 25 composition also includes from 4 to 13~ binding agents such as starch or dextrin. The Evans composition is made by first preparing a premix that includes all of the flour, a portion of the protein and a portion of the binding agents, mixing these ingredients, 30 hydrating them and drying them. The premix makes up from 10 to 78~ of the dry composition together with the remainder of the binding agents, protein and bulking agents. In the Evans et al. composition, it is critical that only a portion of the protein is l,~h.
included in the premix for the stated reason that if it is dry blended into their dry coating composition, an apparent gummy and powdery mouth feel as well as substantial reduction in uniformity and crispness 5 occurs.
SUMMARY OF THE INVENT ION
The present invention is directed to a unique dry coating composition for imparting the texture, taste 10 and appearance of batter fried food to baked foodstuffs. The smooth and continuous appearance obtained from this dry coating system is particularly unique. The dry coating composition comprises 10 to 50~ by weight binding agents, in which the binding 15 agents are egg white solids and/or gelatin, and 15 to ~.
70~ by weight of bulking agents in which the bulking agents contain pre-fried crumbs and/or cereal crumbs or fines. The resulting composition may be applied to such foodstuff categories as fish, meat, including 20 poultry, and vegetables prior to baking in order to impart the batter like texture, taste and appearance after cooking. Briefly stated, the instant invention is practiced by moistening the surface of the foodstuff then coating the moistened foodstuff with 25 the dry coating composition of this invention and then baking the coated foodstuff in a conventional or microwave oven.
In a preferred embodiment of the invention, the bulking agents comprise pre-fried potato crumbs such -30 as fine potato flakes, high density potato flakes, processed scalloped potatoes or potato chips. In addition, foam frying agents may also be added. The foam frying agents include powdered shortening ranging from 5 to 25~ of the coating composition and lecithin J) I
ranging from 0.5 to 4~ of the coating composition.
The foam frying agents combined with moisture released from the meat during baking to initiate surface frying of the meat. In a further preferred embodiment of the invention, the coating composition also contain sugar in the range of 3 to 15~ by weight of the dry coating composition. The sugar, such as fructose or sucrose, enhances crispness and browning during baking.
The dry coating composition of the present invention is a batter-like dry composition that imparts the texture, taste and appearance of batter fried foods to baked foodstuffs. An essential element 15 of the dry coating composition of the present invention is a dry film developed from a combination of powdered gelatin and egg white solids. The blend of gelatin and egg white solids is used as a component in the dry coating composition for comestibles such as 20 fish, meats or vegetables. The dry coating composition comprises 10 to 50~, preferably 30 to 40~, by weight binding agents which include the egg white solids and gelatin, and 15 to 70~, preferably 40 to 60%, by weight bulking agents, such as pre-fried 25 crumbs, and/or cereal crumbs or fines. The comestible is dampened and dipped in the dry composition and the powders become sticky and adhere easily to the surface of the comestible. The coated comestible is then placed in a pan and baked in a conventional or 30 microwave oven. Unless otherwise indicated the weight percentages of the dry coating mix are based on an unflavored mix or a mix with the weight of flavoring ingredients (e.g., spices, salt, flavors, etc.) discounted.
" r The egg white solids and gelatin are preferably combined in a weight ratio of the egg white solids to the gelatin ranging from 1.0-10:1. The egg white solids range from 10 to 40~ by weight of the dry 5 coating composition and are preferably from 15 to 35~ -by weight of the dry coating composition. The gelatin ranges from 3 to 20~ by weight of the dry coating composition and is preferably from 5 to 15~ by weight of the dry coating composition.
The unlque, well-balanced proportion of egg white solids and gelatin, once the meat has been baked, results in the development of a uniform continuous cohesive film that acts as a binder for the other coating ingredients. In addition, the cohesive film 15 retains moisture in the comestibles and closely resembles the inner layer of a batter fried product.
Performance is greatly enhanced by the addition of other ingredients such as the various crumb type materials which provide added texture and help 20 simulate the outer surface of a batter fried product.
Although the gelatin and egg white solids are both sticky materials when exposed to moisture, the egg white component adds strength to the film while the gelatin adds a softer, gummier mouth feel.
The gelatin facilitates formation of a continuous crisp, glassy film during baking. The gelatin absorbs moisture initially from the wet surface of the foodstuff and later from the moisture driven out during cooking. As the gelatin absorbs moisture it 30 becomes gummy, forms a film, then dries and becomes crisp.
When exposed to the moisture released from the comestible during baking, the egg white solids and gelatin combination results in a uniform, continuous, J~
~, cohesive film being developed that is unattainable by other well known dry, binder-type ingredients such as starches, gums and dextrins.
The bulking agents are comprised of pre-fried 5 and/or denatured crumb components. The cereal crumbs or fines are preferably cornflake crumbs or fines and the pre-fried crumbs are preferably potato crumbs.
Potato based materials are of particular interest because of the batter-like "crunch" imparted to the 10 coating matrix after processing. Various sizes and shapes of dehydrated potato flakes, chips and scalloped potatoes are reprocessed into crumb-type materials to be used as the bulking agents of the dry coating composition of the invention. The pre-fried 15 potato crumbs are preferably one or more of fine potato flakes, high density potato flakes, processed scalloped potatoes or potato chips. By fine potato flakes what is meant is an untapped (i.e., as received) bulk density of .28-.30 gm/cc. By high 20 density potato flakes what is meant is an untapped bulk density of at least .5 gm/cc. The crumbs are preferably flat chip-like crumbs which facilitate fusing together with the binding agents to form a continuous film around the fish, meat or vegetables 25 during baking.
The pre-fried potato crumbs may be prepared by placing the potato materials in a tray in a monolayer, then partially hydrating the materials by spraying on water (20% by weight) with an atomizer. The potato 30 materials are then fried in 375F vegetable oil, such as hydrogenated soybean oil, for times ranging from 45 seconds to 2 minutes depending on the required color and texture. Some processed potatoes (scallop and chip forms) require additional grinding and sieving ::: ,: , .; . ~ ::~ .. -.. : .,, .: :
,~ ~J ~ " VIt steps after frying. To achieve the optimum fried appearance, a combination of fried potato materials are blended. In one preferred embodiment, a weight ratio of 0.5-2:1, preferably about 1:1, fine potato flakes and.high density potato flakes provide excellent results.
An example of the process used for pre-frying the potato crumbs is as follows: 50 grams of potato samples were placed in a thin layer in a baking pan.
10 Two samples were pre-fried, one being ground potato flakes and the second being high density potato flakes. 10 grams of water were applied onto each of the potato flake samples as a fine mist. The potatoes were then fried at 375F for 45 seconds then drained 15 on a paper towel. An example of a process for making scalloped potato crumbs is as follows: dehydrated potato slices were soaked in water for 30 minutes.
The slices were then drained and frled at 375F for 90 seconds and for 120 seconds. The slices were allowed 20 to cool on paper towels then ground up in a blender for 5 to 10 seconds. The ground materials was sieved through a No. 6 U.S. Standard Sieve. Before use the material was reground and sieved using a No. 8 (U.S.S.) and a No. 14 (U.S.S.) sieve.
In addition, different flour systems may also be added to the dry coating composition. The flour may range from 5 to 15% by weight of the coating composition. The flour systems may include one or more of wheat, cake, pastry, rice or corn flour. The 30 added flour provides textural characteristics to the batter-like dry coating composition.
In order to enhance the batter-like texture, taste and appearance to the baked comestible, foam frying agents may be added. U.S. Patent 4,188,410 to Rispoli et al. discloses a method for frying comestibles in a frying medium that contains oil or fat and an emulsifier effective to foam the oil or fat during frying. In the present invention, the unique 5 combination of foam frylng agents in a dry coating composition results in a surface frying of the meat during oven baking. The foam frying agents include powdered shortening and/or ]ecithin. The powdered shortening and lecithin are preferably in a weight 10 ratio of the shortening to the lecithin ranging from 2-40:1. It is preferred that, when used, the powdered shortening ranges from 5 to 25~ by weight of the dry coating composition and the lecithin ranges from 0.5 to 4% weight of the dry coating composition. The foam 15 frying of the surface of the fish or other meat during baking accelerates the removal of the surface moisture and enhances the film formation. The lecithin also improves the release of the product from the pan after baking.
The unique combination of a cohesive film forming component of egg white solids and gelatin, a pre-fried potato crumb component and a modified foam frying component of powdered shortening and lecithin results in a coating that upon baking closely resembles the 25 texture, taste and appearance of batter-fried fish and other meats normally achieved with a wet batter application.
The unique dry coating composition of the present invention may be further enhanced by optionally 30 including a sugar. For example, a reducing sugar, such as fructose, may be added in an amount ranging from 3 to 15% by weight of the dry coating composltion. In a preferred embodiment, fructose is added in the range from 4 to 12% by weight of the dry coating composition. The added sugar, in combination with the high protein content of the dry coating composition, will improve the crispness of the coating. Fructose also provides better batter formation and enhanced browning. The addition of a well balanced amount of fructose produces a light brown color during baking and improved crispness that more closely simulates a batter-fried appearance.
In addition, residual flavor and color enhancing i.ngredients may also be added. The residual ingredients may include one or more of salt, spices, seasoning and color.
The dry coating composition of the present inventlon may be applied to such foodstuff categories 15 as fish, meat, including poultry,and vegetables. The dry composition, however, achieves especially good results when applied to fish. The dry coating composition of the present invention is applied to the fish or foodstuffs by first moistening the surface of 20 the fish and then coating the moistened fish with the dry coating composition by any means common in the art. Such common means includes applying the coating composition to the moistened fish in a closed bag containing the composition, or simply covering the 25 moistened fish with the coating composition. Baking may be done in a conventional oven or in a microwave oven. Generally, the temperature employed for baking coated fish in a conventional oven will be within the ; range of about 350 to 425F. The foodstuffs coated 30 with the dry coating composition of the present invention are cooked without the need for a flip step.
The dry batter coating of the present invention is a unique approach to frying in a conventional or microwave oven without the typical mess. The end ,'.
- :ln -result is a ~lavorful coated fish or meat or vegetable product that closely resembles batter fried.
Preparation is convenient, easy and fast. In comparison, this product will contain less overall fat than typical deep fried fish, meat or vegetable. The dry coating composition of the present invention allows for the forrnation of a continuous batter like coating via a dry composition that may be applied conventionally such a.s in a poly bag. The utilization 10 of high levels of egg white solids in combination with gelatin and with the addition of pre-processed bulking agents, provides the essential elements of the invention. The addition of powdered shortening and lecithin enhances the texture of the product, and the lS addition of a sugar, such as fructose, improves the taste and appearance of the baked foodstuffs.
The preferred methods of carrying out this invention are best given by way of the following examples which are, however, not to be regarded as 20 limiting the scope of the invention. The percentages expressed in the examples are on a weight basis.
EXAMPLE I
A dry coating composition is prepared containing 25 the following ingredients:
INGREDIENT
; Fine Fried Potato 27.8 30 Hi Density Fried Potato Flakes 27.8 Egg White Solids 33.3 300 Bloom Gelatin 11.1 100.00 ' t 1 9 /1 All t~lS (~ry Lngredients above are mixed and placed in a small poly shaker bag. A fish fillet is coated by placing the fillet in the bag then shaking until uniformly coated. The coated fish is placed on a 5 shallow baking sheet and baked in a conventional oven at 400F for 14 minutes.
The result ls a baked fish fillet that has the texture, appearance and taste of a batter fried fish fillet.
EXAMPLE II
A dry coating composition was prepared containing the following ingredients:
, INGREDIENT
_ Fine Fried Potato 27.40 Hi Density Fried Potato Flakes27.40 Egg White Solids (Henningsen P-110)* 19.17 20 300 Bloom Gelatin 10.96 Powdered Shortening (Kaorich BeadsTM)** 13.70 Lecithin (CentrolexTM D)***1.37 100.00 :, * Henningsen Foods, Omaha, Nebraska ** Van Der Bergh Foods Co., Lisle, Illinois *** Central Soya, Fort Wayne, Indiana Two flounder fillets were washed and left damp.
All the dry ingredients above were mixed and the 30 coating mix was placed in a small poly shaker bag.
The fish fillets were coated one at a time by placing a fillet in the bag then shaking until uniformly coated. The coated fillets were placed in a shallow baking sheet and baked in a conventional oven at 400F
for 12 minutes.
The resu].t was two baked fish fillets that looked and tasted like batter fried. The fish had excellent texture and mouth feel characteristics.
EXAMPLE III
A dry coating composition was prepared containing the following ingredients:
INGREDIENT
Processed Scallop Potatoes (-14, +16 U.S. mesh) 45.66 Egg White Solids (Henningsen P-110)27.40 Powdered Shortening (Kaori.ch BeadsTM)11.42 300 Bloom Gelatin 9.13 15 Fructose 5.71 Lecithin (CentrolexTM D) 68 100.00 _ Two flounder fillets were coated the same as in Example II.
The result was two baked fish fillets that looked and tasted like batter fried. The crispy brown-colored coating had excellent texture and mouth feel 25 characteristics as well as the appearance of batter fried fish.
EXAMPLE IV
A dry coating composition was prepared containing 30 the following ingredients:
-INGREDIENT
Corn Flake Crumbs 42.54 5 Gelatin 300 Bloom 3.63 Lecithin (Centrolex'M D) 1.88 Egg White Solids (Henningsen P-110)25.41 Powdered Shortening (Kaorich Beads)19.98 Caramel Color #175 .23 10 White Pepper GND. .75 Fine Grlnd Salt 3.50 Natural Lemon Flavor 2.08 100.00 Two flounder fillets were coated the same as in Example II.
The result was two baked fish fillets that looked and tasted like batter fried.
Claims (26)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising:
(a) 10 to 50% by weight of binding agents selected from the group consisting of egg white solids, gelatin and combinations thereof;
(b) 15 to 70% by weight of bulking agents selected from the group consisting of pre-fried crumbs, cereal crumbs, cereal fines and combinations thereof.
(a) 10 to 50% by weight of binding agents selected from the group consisting of egg white solids, gelatin and combinations thereof;
(b) 15 to 70% by weight of bulking agents selected from the group consisting of pre-fried crumbs, cereal crumbs, cereal fines and combinations thereof.
2. The composition of claim 1 wherein the egg white solids and gelatin are in a ratio of the egg white solids to the gelatin ranging from 1.0-10:1.
3. The composition of claim 1 where the gelatin is 250 to 350 bloom powdered gelatin.
4. The composition of claim 1 wherein the egg white solids range from 10 to 40% by weight of the dry coating composition.
5. The composition of claim 4 where the gelatin ranges from 3 to 20% by weight of the dry coating composition.
6. The composition of claim 1 wherein the pre-fried crumbs are potato crumbs.
7. The composition of claim 1 where the cereal crumbs or fines are corn flake crumbs or fines.
8. The composition of claim 6 wherein the pre-fried potato crumbs contain one or more of fine potato flakes, high density potato flakes, processed scallop potatoes or potato chips.
9. The composition of claim 8 wherein the fried potato crumbs are at a weight ratio of 0.5-2:1 fine potato flakes to high density potato flakes.
10. The composition of claim 1 wherein the dry coating composition further contain from 5 to 15 flour.
11. The composition of claim 10 where the flour contains one or more of wheat, cake, pastry, rice or corn flour.
12. The composition of claim 1 wherein the dry coating composition further contains foam frying agents.
13. The composition of claim 12 wherein the foam frying agents contain powdered shortening and/or lecithin.
14. The composition of claim 13 wherein the powdered shortening and lecithin are in a weight ratio of the shortening to the lecithin ranging from 2-40:1.
15. The composition of claim 13 where the powdered shortening ranges from 5 to 25% by weight of the dry coating composition.
16. The composition of claim 15 wherein the lecithin ranges from 0.5 to 4% by weight of the dry composition.
17. The composition of claim 1 wherein the dry coating composition further contain sugar at from 3 to 15% by weight of the composition.
18. The composition of claim 17 wherein the sugar is fructose and/or sucrose.
19. The composition of claim 18 where the sugar is fructose, the fructose being in the range from 4 to 12% by weight of the dry coating composition.
20. A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising:
(a) 10 to 50% by weight binding agents, the binding agents containing 10 to 40% of egg white solids and 3 to 20% of gelatin, the above percents being by weight of the dry coating composition;
and (b) 15 to 70% by weight pre-fried potato crumbs.
(a) 10 to 50% by weight binding agents, the binding agents containing 10 to 40% of egg white solids and 3 to 20% of gelatin, the above percents being by weight of the dry coating composition;
and (b) 15 to 70% by weight pre-fried potato crumbs.
21. The composition of claim 20 wherein the egg white solids and gelatin are in a ratio of the egg white solids to the gelatin ranging from 1.0-10.
22. The composition of claim 21 wherein the pre-fried potato crumbs contain one or more of fine potato flakes, high density potato flakes, processed scallop potatoes or potato chips.
23. The composition of claim 22 wherein the binding agents further contain foam frying agents, the foam frying agents containing powdered shortening and lecithin.
24. The composition of claim 23 wherein the binding agents further include 4 to 12% fructose, the above percent being by weight of the dry coating composition.
25. The composition of claim 24 wherein the fried potato crumbs are at a weight ratio of 0.5-2:1 fine potato flakes to high density potato flakes.
26. The composition of claim 25 further comprising residual ingredients of one or more of salt, spices, seasoning and color.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US2115093A | 1993-02-23 | 1993-02-23 | |
| US021,150 | 1993-02-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2114204A1 true CA2114204A1 (en) | 1994-08-24 |
Family
ID=21802634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002114204A Abandoned CA2114204A1 (en) | 1993-02-23 | 1994-01-25 | Batter-like coating |
Country Status (3)
| Country | Link |
|---|---|
| US (1) | US5565227A (en) |
| EP (1) | EP0612480A3 (en) |
| CA (1) | CA2114204A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017187039A1 (en) | 2016-04-28 | 2017-11-02 | Roquette Freres | Method for producing unfried nugget-like products |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996028051A1 (en) * | 1995-03-10 | 1996-09-19 | Unilever Plc | Batter composition |
| US5686133A (en) * | 1996-01-31 | 1997-11-11 | Port Systems, L.L.C. | Water soluble pharmaceutical coating and method for producing coated pharmaceuticals |
| US5798132A (en) * | 1996-06-17 | 1998-08-25 | Recot, Inc. | Process for applying a flavored coating to a food product |
| US6726951B2 (en) * | 1999-10-01 | 2004-04-27 | James Stewart Campbell | Egg concentrate product and methods for making and utilizing the same |
| US6992172B1 (en) * | 1999-11-12 | 2006-01-31 | Fibrogen, Inc. | Recombinant gelatins |
| CA2333227A1 (en) * | 2000-02-04 | 2001-08-04 | Zohar Mohamed Merchant | Improved low temperature cooking cereal-based products |
| DE10157608B4 (en) * | 2001-11-26 | 2005-12-15 | Dirk Meininghaus | Process for the production of oven beating flour and oven beating flour produced afterwards |
| US7682640B2 (en) * | 2001-11-26 | 2010-03-23 | Dirk Meininghaus | Process for producing baked bread crumb product and baked bread crumb product |
| NZ608753A (en) | 2010-10-01 | 2014-05-30 | John Bean Technologies Ab | Method for preparation of a coated food product |
| US20130022731A1 (en) * | 2011-07-22 | 2013-01-24 | Via Sana Llc | High protein, low carbohydrate meal replacements and food |
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| JP6853673B2 (en) * | 2017-01-17 | 2021-03-31 | 日清フーズ株式会社 | Flour mix for fried food |
| CN115500462B (en) * | 2022-09-21 | 2024-03-22 | 江苏宝立食品科技有限公司 | Sweet and sour ridge paste powder and preparation method thereof |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3709699A (en) * | 1971-01-25 | 1973-01-09 | R Hartman | Method of preparing a poultry product |
| US3792173A (en) * | 1971-12-22 | 1974-02-12 | Food Technology | Process of reducing shrinkage and retaining moisture and juices in meat products and products produced thereby |
| CH633418A5 (en) * | 1978-06-13 | 1982-12-15 | Findus | PROCESS FOR THE PREPARATION OF FRIED VEGETABLES. |
| US4188410A (en) * | 1978-06-29 | 1980-02-12 | General Foods Corporation | Foam frying |
| US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
| US4260637A (en) * | 1979-04-02 | 1981-04-07 | General Foods Corporation | Self-sticking bread crumb composition and process |
| US4367242A (en) * | 1981-02-06 | 1983-01-04 | General Foods Corporation | Roast poultry coating mix and process |
| US4469708A (en) * | 1982-08-24 | 1984-09-04 | Nabisco Brands, Inc. | Egg product and process |
| CA1202513A (en) * | 1982-11-01 | 1986-04-01 | Edward C. Coleman | Product and process for imparting fried taste to baked foodstuffs |
| US4496601A (en) * | 1982-11-05 | 1985-01-29 | General Foods Corporation | Processing for preparing a coating mix containing a fried component |
| EP0109266B2 (en) * | 1982-11-12 | 1996-11-27 | B. & H. Manufacturing Company, Inc. | Computer controlled labelling machine |
| US4588600A (en) * | 1983-04-18 | 1986-05-13 | Scm Corporation | Dry premix composition for imparting a fried appearance to baked foods |
| US4511583A (en) * | 1983-07-18 | 1985-04-16 | General Mills, Inc. | Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent |
| GB8403675D0 (en) * | 1984-02-13 | 1984-03-14 | Griffith Laboratories | Food coating compositions |
| US4640837A (en) * | 1985-10-15 | 1987-02-03 | General Foods Corporation | Coating composition for microwave cooking |
| US4943438A (en) * | 1986-07-07 | 1990-07-24 | Conagra, Inc. | Bread crumb coating composition and process for imparting fried-like texture and flavor to food products |
| ES2042769T3 (en) * | 1987-12-03 | 1993-12-16 | Unilever Nv | GROCERIES. |
-
1994
- 1994-01-25 CA CA002114204A patent/CA2114204A1/en not_active Abandoned
- 1994-02-09 EP EP94300949A patent/EP0612480A3/en not_active Withdrawn
- 1994-12-16 US US08/357,566 patent/US5565227A/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017187039A1 (en) | 2016-04-28 | 2017-11-02 | Roquette Freres | Method for producing unfried nugget-like products |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0612480A3 (en) | 1995-05-17 |
| US5565227A (en) | 1996-10-15 |
| EP0612480A2 (en) | 1994-08-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20050125 |