CN1291864A - Crisping batter and crisping batter-coated food product - Google Patents
Crisping batter and crisping batter-coated food product Download PDFInfo
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- CN1291864A CN1291864A CN99803518A CN99803518A CN1291864A CN 1291864 A CN1291864 A CN 1291864A CN 99803518 A CN99803518 A CN 99803518A CN 99803518 A CN99803518 A CN 99803518A CN 1291864 A CN1291864 A CN 1291864A
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
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- 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
Abstract
A process and formulation producing a dough product (20) that can be frozen and reconstituted either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), but that has the organoleptic qualities of a freshly baked product. The dough products can be reconstituted in a microwave oven without the use of a susceptor and while avoiding the wet, gummy and chewy characteristics typically resulting from microwave heating without a susceptor. Snack and other products with a crispy crust may be stored and sold frozen, and later prepared for eating by heating it in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven. Conventional dough are coated with a batter (38) containing a thickening agent. The batter-coated dough or filled or topped dough products are then flash-fried (30) or par-fried (40) in hot oil for a brief period. The flash-fried dough or filled or topped product is then baked in a conventional manner. If the unfilled or topped flash-fried dough is baked before filling or topping, it is then filled or topped, and the product is then frozen for storage and sale. When the consumer later desires to eat the product, it is removed from frozen storage and heated either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), and it has the organoleptic qualities of a freshly baked product. The dough product can be reconstituted in a microwave oven without the use of a susceptor, and it has a crisp crust.
Description
Invention field
The present invention relates to utilize the food of dough, comprise bread, pizza, with filling dough and snack food.
Background of invention
Need to make freezing pre-delicatessen especially, this food can heat in micro-wave oven, the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven again, and still has the organoleptic attribute of fresh baked product.In the past, be difficult to make a kind of shortening, frozen dough product that can have with the same taste of fresh baked product; Prepare a kind of shortening, freezing and restore the edible food in back and be faced with great challenge.But, but extensively have in the family and in business, commercial kitchen and the restaurant and use micro-wave oven to impel frozen food manufacturer to make great efforts the pre-ripe frozen dough product of exploitation heating using microwave, this dough can be in micro-wave oven restores and this series products can not occur usually because the wet sticking and anti-feature of chewing that heating using microwave brings from freezing state.The product that restores in toaster and conventional oven needs too.
Relate to and attempt the problem that frozen food restores is belonged to the category that heat is transmitted thermodynamics effect, thermophysics and shortening (culinary art) chemistry.The food that contains dough composition or other compositions has run into a difficult problem when heating again in the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven.After shortening was finished, various compositions all had specific moisture.This product is freezing and keep after a period of time the method for utilizing radiant energy to heat again in baking oven, toaster or (barbecue) baking box of the device that takeoffs automatically being arranged under freezing state, can cause that the amount of absolute moisture in the various compositions changes with relative moisture.Therefore, the product that promptly uses radiant energy to restore may not reach the quality of fresh bakery product yet.
Food appearance crackling can realize in the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven that wherein hot baking oven atmosphere raises the temperature of food surface.But in micro-wave oven, food surface is general only to be heated abundant inadequately by the microwave absorption.This makes and is difficult to obtain crisp crust with micro-wave oven.
Hot baking oven atmosphere that produces by the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven and thermograde help removing the moisture of the food surface of dough or breading.The top layer begins promptly to rise to the temperature higher than food inside, and this is beneficial to the fragility that increases the surface.This fragility is accepted to play an important role to the people's of edible this food sense organ.Softly compare with identical food, often show very big difference and unacceptable mouthfeel with crisp surface with the dough on excess moisture surface or the food of breading.The feature of heating using microwave is that the mind-set surface removes moisture from food, and its surface does not have fully heating so that the surface moisture content of breading is reduced to enough the level that is considered to " crisp ".Therefore, in micro-wave oven,, be difficult to obtain crisp crust especially to the food of the breading of high moisture content.
The main method that heats relevant issues in solution and the micro-wave oven again is by adopting " recipient (susceptor) " (metal level plastic sheeting).The example of recipient is disclosed in US5317120; 5041295; 5403998; 5350904; In 5310977 and 5288962.Usually, the microwave recipient is the device that radiation responds to microwave by producing huge heat.This recipient absorbs a part of microwave energy and it is directly changed into the heat energy that helps that food is become fragile or become palm fibre.Although some mechanism can support the microwave recipient that microwave energy is directly changed into the ability of heat energy, many this so-called film recipients depend on ohmic loss (being I2R) and produce heat.These film recipients generally are made up of a plastic sheet, are coated with conductor or semi-conductive thin metal layer on this plastic sheet.Described as US 5350904, recipient is not the general solution of these problems.Recipient often heating is inhomogeneous, and the result can not make food become fragile equably or become palm fibre.For example, may be more many with the perimeter of the food of recipient heating than its center portion of hot.This is for the food of high surface area, as the freezing big pizza crusts that bakes just is a problem especially.But, roasting in advance frozen pizza product comes out as Celeste board product, and adopts recipient pallet or packaging sleeve to sell.
Develop the sandwich that stuffs, wherein wrapped meat and/or cheese and vegatable stuffing in the dough.These products will restore from freezing state in micro-wave oven, so adopted the recipient sheet that forms in sleeve to pack dough.Although recipient proves effective in these are used, and compares with other unfavorable aspects, they can bring more satisfied recovery effect to dough products, yet introducing recipient pallet or sleeve can greatly increase cost.Pre-roasting freezing small-sized pizza snack, as Totino board Piza volume and the Bagel Bite board snack of being made by Heinz (Heng Shi company), and the Toaster Struedel that is made by Pillsbury does not have the recipient sheet when commercially available.If restore in micro-wave oven, the dough of these products presents the wet sticking and anti-feature of chewing.If restore in toaster or conventional oven, these products do not have the best organoleptic quality of fresh baked product.
Invention is summed up
The present invention relates to method and prescription that a kind of production contains dough composition product, this product can be freezing, and can restore in micro-wave oven, the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven and still have an organoleptic attribute of fresh baked product.This dough products need not use recipient just can restore in micro-wave oven, has therefore avoided usually owing to there is not recipient to carry out the caused wet sticking and anti-feature of chewing of heating using microwave.Snack that this make to make and other crackling products can stored frozen and sale, and these products heats in micro-wave oven, the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven and eat afterwards.
Traditional dough is done the product of semicircle crisp short cakes with sesame one class of imaging apple, perhaps does the product section of imaging pizza crusts (crust) class, and this dough carries out coating with the batter (batter) that contains thickener then.The dough of batter-coated dough or band filling or the dough products that the surface adds decoration (topped) are by the flash heat transfer medium, as directly carrying out fried system (flash-fried) or the fried system of part (par-fried) fast in the deep fat.Batter-coated dough after should friedly fast making or band filling dough or surface add decorative cover group product again by traditional approach, as baking in conventional oven.If do not stuff or the surface fast fried batter-coated dough of make that do not add decoration stuffing or the surface bakes before adding decoration, stuff again so after this or the surface adds decoration, then with the also sale of this product stored frozen.For example, typical pizza surface jewelry (toppings) can use as catsup, cheese, peperoni and mushroom.When the consumer wishes to eat this product, then it is taken out from stored frozen, both can in micro-wave oven, the baking oven that the device that takeoffs is automatically arranged, toaster, also can in conventional oven, heat.If this product heats with micro-wave oven, then can not use recipient, the product after the heating has crackling, does not present because of the humidity due to the heating using microwave, underbaked and anti-ly chew sense.Product after this recovery has the quality of fresh baked product, although used heating means more herein.Product according to the present invention's preparation has more consistent outward appearance, and this product is more welcome than the present known recovery product of industry usually.
Brief Description Of Drawings
Fig. 1 is the perspective view of product prepared in accordance with the present invention.
Fig. 2 is the sectional view along the pizza dough product of setting-out 1-1 among Fig. 1.
Fig. 3 is the partial cross section perspective view of the dough products that stuffs prepared in accordance with the present invention.
Fig. 4 is the perspective view of one embodiment of the invention, the situation of this scheme in the baking oven that the device that takeoffs is automatically arranged, toaster or (barbecue) baking box, restoring, and this perspective view has shown top, front end and the right side of product.
Fig. 5 is the perspective view of another embodiment of the present invention, the situation of this scheme in the baking oven that the device that takeoffs is automatically arranged, toaster or (barbecue) baking box, restoring, and this perspective view has shown top, front end and the right side of product.
Fig. 6 is a flow chart, represents the key step of listing when a concrete scheme implementation according to the present invention is of the present invention.
Fig. 7 is a flow chart, is illustrated in the key step of listing in the preparation batter of the present invention.
Accompanying drawing describes in detail
Preparation of product
Shown in Fig. 1-5, can be multiple difform food, can use various doughs, comprise pizza dough, bread dough, stratiform dough or the like.This dough prepares according to conventional method, compressing tablet, extruding or other molding mode and draw down.This routine dough also can coat various batchings and the filling heart or with various surperficial jewelry headkerchieves.Fig. 1 and 2 is illustrated in and adds the surface and add the pizza crusts of decorating conventionally form before the material.Fig. 3 represent to be surrounded by Piza or other fillings 38, and with the snack of dough 32 mades of crisping batter 36 coatings, filling 38 can be the batching of pizza surface jewelry, makes product 30 become a kind of " pizza snack " that " pizza surface jewelry " filling is arranged.Figure 4 and 5 represent to contain the bread baker product of dough 12, and this dough is surrounded by filling and distinguish so that separately." filling " used herein speech comprises any food, as meat, cheese, vegetables and fruit.Except that indicating below, bypass the particular embodiment of dough 20, at product 10,30, in each product of 40 and 50, conventional dough 12,32 usefulness contain " crisping batter " 16,36 coatings of thickener.For example, dough 12,32 can be finished coating (batter 16,36 will further describe hereinafter) by batter 16,36 waterfalls (waterfall).After passing through batter 16,36 waterfalls, air knife (air knives) or other instrument can be used to (if desired) and remove unnecessary batter 16,36.
The dough 12 of batter 16 coatings then with the waterfall form by hot oil bath, immerse perhaps that the dough 12 to batter 16 coatings carries out fried fast system or the fried system of part in the deep fat.(as being under the situation of other products form, as product 30,40 and 50, filling is being put into before the fried system fast).The oil temperature for example can be between 320 °F-420 °F, crust 16,12 stop time enough by the starch gelatinization in the batter 16 in oil, be generally about 1-15 scope second during this period of time, but the long or short period may also suit, and this depends on other performance and the oil temperature of material group and product.
Any unnecessary oil utilizes air knife or steam cutter to remove.Surface jewelry 14 adds on the crust 16,12, product 10,30, and 40 and 50 bake in the usual way again.For example, can in conventional oven, bake promptly a kind of slower method that bakes according to general roasting pizza or the same mode of bread; Perhaps, adopt 500-600 overfire air to finish and bake, that is to say in the middle of product with high volume flow rate by baking so that finish quickly.After baking, product 10 stored frozen.
Shown in the flow chart of Fig. 6, conventional dough prepares in step 20 and be shaped to suitable shape in step 22.Two kinds of selections are arranged this moment.Select (step 24) to be for first kind: filling 38, surperficial jewelry 14 or analog join in the dough 12,32 of moulding.Simultaneously, (or in advance) batter 16 prepares in step 26, and this crisping batter 16 is coated to and stuffs or the surperficial dough 12,32 that adds decoration in coating step 28.Batter-coated product 10,30,40,50 is fried fast system in fried step 30.Then, product 10,30,40,50 in step 32, for example with conventional oven or adopt at a high speed, high temperature air bakes, freezing in step 34 again, last frozen product 10,30,40,50 usefulness microwaves or radiant energy restore 36 through heating.
As stuffing in step 24 immediately after dough 12 moulding of step 22 or surperficial another selection that adds decoration, dough 12,32 can carry out fried fast system in step 40 then with crisping batter 16 at step 38 floating coat.Two kinds of selections are arranged again here.One, filling 38 or surperficial jewelry 14 etc. can add in step 44, bakes step 34 freezing and step 36 microwave or radiation heating again by step 32.Its two, the dough 12 after the fast fried system can bake in step 46 in the usual way, adds to decorate or stuff freezing then 34 and heat 36 again through step 48 surface.
Although preparation of product recited above is an embodiment preferred, and can obtain best product, other two kinds of embodiments also can provide acceptable result.For example, Figure 4 and 5 represent to contain the bread baker product 40 and 50 of dough 12, and this dough is surrounded by the filling heart, and valve cutting is so that separately, Fig. 3 represents by dough 32 and faric 38 snacks of making.In first kind of selective embodiment, save batter-coated step, product 30,40,50 aforesaid exploding fast of process are made and are baked.Then, product 30 restores in conventional oven, and product 40 and 50 restores in toaster, obtains acceptable product.In second kind of selective embodiment, product 40 or 50 only saves fried fast system step according to the embodiment preferred preparation.When product restored in toaster, this employing is batter-coated generally also had to acceptable product with preparation method that bake.More than two kinds of embodiments all can not obtain the ideal effect that obtains from preferred embodiment---promptly restore the organoleptic attribute that product has fresh baked product.
Crisping batter
Thickener provides three kinds of effects: (1) control viscosity (2) water conservation (3) film forming.Because changing, viscosity may cause batter to hang unacceptable change of making us of paste quality, viscosity control particular importance.Why important film forming is, is because it helps to reduce fat absorption.The food starch that xanthans, cellulose gum and modification are arranged for the other products that obtains to implement viscosity control, water conservation and filming function required for the present invention and can make thickener.
When preparing this pre-composition or afterwards, water is metered in the APV tank mixer (or other suitable blender), is designated as step 56 in Fig. 7.Maillose concentrate (burnt sugar coloring water liquid) joins in this blender in step 58.Blender stirs in step 60.Add cornstarch (step 62) in the blender whipping process, be flour then and bake powder (step 64) and premix (step 66).In step 68, the crisping batter of having finished 16,36 mixed 2 minutes again.After finishing blend step 68, crisping batter 16,36 should remain on 50 °F-60 °F, and should be used for to dough 12,38 coatings within 1-2 hour in batter 16 preparations finishing back.
When product was intended restoring in micro-wave oven, the percentage by weight of an embodiment of crisping batter 16 used batchings and umber were listed in the table below in 1.When restoring in product intends having baking oven, toaster or the conventional oven of the device that takeoffs automatically, the percentage by weight of crisping batter 16,36 used batchings and umber are listed in the table below in 2.(all percentages that this paper lists all by weight)
Salt and the explanation of modified plant gum premix
| Table 1 | |||
| Batching | Explanation | Percentage | Amount |
| Water cornstarch wheat flour Maillose concentrate salt bakes the powder modified plant gum | " Hylon VII " available from the unbleached reinforcement soft wheat flour of National Starch Company (national starch company) burnt sugar coloring water liquid cross dusting cover particle " Royal SALP " available from Archer Daniel Midlands " A4C " available from Dow Chemical Company (Dow chemical company) | 53．89 ?32．66 ?8．17 ?3．27 ?1．31 ?0．65 ?0．05 | ????660．0 ????400．0 ????100．0 ????40．0 ????16．0 ????8．0 ????0．6 |
| Amount to | 100．00％ | ????1224．6 | |
| Table 2 | |||
| Batching | Explanation | Percentage | Amount |
| Water cornstarch wheat flour Maillose concentrate salt bakes the powder modified plant gum | " Hylon VII " available from the unbleached reinforcement soft wheat flour of National Starch Company (national starch company) burnt sugar coloring water liquid cross dusting cover particle " Royal SALP " available from Archer Daniel Midlands " A4C " available from Dow Chemical Company (Dow chemical company) | 66．32 ?18．47 ?9．24 ?3．66 ?1．51 ?0．72 ?0．08 | ????359．00 ????100．00 ????50．00 ????19．80 ????8．19 ????3．88 ????0．43 |
| Amount to | 100．00％ | ????541．30 | |
Below having summed up the preparation process of premix: A. joins salt in 20 quarts the Hobart blender roller; B. modified plant gum is joined in this Hobart blender roller of 20 quarts; C. adopt the oar formula to stir mixed on low speed (speed #1) 2 minutes.Crisping batter mixes
The blend step of crisping batter 16,36 is: D. is metered into all water of 50-70 in the APV tank mixer; E. in this APV tank mixer, add the Maillose concentrate; F. open light-duty (1ighting) blender to add all the other batchings; G. in blender mixed process, cornstarch is joined in the APV tank mixer; H. in blender mixed process, with flour with bake powder and join in the APV tank mixer; I. in blender mixed process, salt and modified plant gum premix are joined in the APV tank mixer; J. after in a single day all dried batching adds, continue mixing 2 minutes.When although above-mentioned table 1 has been described dough products and has been restored in micro-wave oven, the preferred embodiment of the used crisping batter of the present invention, those ratios can change as follows: water: 53%-80%, preferred 53.5%-70%, more preferably from about 54%; Cornstarch 10%-43%.Preferred 15%-40%, more preferably from about 33%; Wheat flour: 2%-15%, preferred 3%-13%, more preferably from about 8%; Burnt sugar coloring water liquid (Maillose concentrate): 1%-15%, preferred 2%-5.5%, more preferably from about 3%; Salt: 0%-6%, preferred 1%-3%, more preferably from about 1.3%; Bake powder: 0%-2%, preferred 0.4%-1.3%, more preferably from about 0.7%; Modified plant gum: 0.01%-0.1%, preferred 0.02%-0.05%, more preferably from about 0.05%.These scopes and consumption are summarised in the following table 3:
When although above-mentioned table 2 has been described dough products and has been restored in the baking oven that the device that takeoffs is automatically arranged, toaster or conventional oven, the preferred embodiment of the used crisping batter of the present invention, but it is as follows that those ratios can change: water: 55%-80%, preferred 64%-70%, more preferably from about 66%; Cornstarch 10%-30%.Preferred 15%-25%, more preferably from about 18%; Wheat flour: 2%-15%, preferred 6%-12%, more preferably from about 9%; Burnt sugar coloring water liquid (Maillose concentrate): 1%-15%, preferred 2%-5.5%, more preferably from about 3%; Salt: 0%-6%, preferred 1%-3%, more preferably from about 1.5%; Bake powder: 0%-2%, preferred 0.4%-1.3%, more preferably from about 0.7%; Modified plant gum: 0.01%-1.0%, preferred 0.02%-0.5%, more preferably from about 0.08%.These scopes and consumption are summarised in the following table 4:
| Table 3 | |||
| The crisping batter composition | Scope | Preferable range | Percentage (pact) most preferably |
| Water cornstarch wheat flour Maillose concentrate salt bakes the powder modified plant gum | 53％-80％ 10％-43％ 2％-15％ 1％-15％ 0％-6％ 0％-2％ 0．01％-1．0％ | 53．5％-70％ 15％-40％ 3％-13％ 2％-5．5％ 1％-3％ 0．4％-1．3％ 0．02％-0．5％ | 54％ 33％ 8％ 3％ 1．3％ 0．7％ 0．05％ |
| Table 4 | |||
| The crisping batter composition | Scope (%) | Preferable range (%) | Percentage (pact) most preferably |
| Water cornstarch wheat flour Maillose concentrate salt bakes the powder modified plant gum | ?55-80 ?10-30 ?2-15 ?1-15 ?0-6 ?0-2 ?0．01-1．0 | ?64-70 ?15-25 ?6-12 ?2-5．5 ?1-3 ?0．4-1．3 ?0．02-0．5 | ?66 ?18 ?9 ?3 ?1．5 ?0．7 ?0．08 |
As known to a person skilled in the art, can on the basis that does not deviate from claims of the present invention thought, intention or scope, carry out other many improvement to the present invention.As mentioned above, the proportion scale of crisping batter can change.In addition, as long as can obtain described performance, other batching beyond the above-mentioned batching also can be used.For example, the flour of other type can replace wheat flour.Especially other batching except that those thickeners that indicate can also be used for obtaining above-mentioned performance.Equally, shortening (heat treatment) temperature and time also can change.
Claims (86)
1. an edible food comprises with the batter-coated dough that contains thickener.
2. the fried fast system of food as claimed in claim 1, wherein batter-coated dough.
3. food as claimed in claim 1, wherein batter-coated dough are through baking.
4. food as claimed in claim 2, wherein fast fried dough that made, batter-coated is through baking.
5. food as claimed in claim 3 further comprises at least a surperficial jewelry or filling.
6. food as claimed in claim 4 further comprises at least a surperficial jewelry or filling.
7. food as claimed in claim 3, wherein baked and the product that adds decoration that stuff or surperficial has passed through freezing.
8. food as claimed in claim 7, wherein frozen product has adopted the microwave energy heating.
9. food as claimed in claim 7, wherein frozen product has adopted the radiant energy heating.
10. food as claimed in claim 6, wherein baked and the product that adds decoration that stuff or surperficial has passed through freezing.
11. as the food of claim 10, wherein frozen product has adopted the microwave energy heating.
12. as the food of claim 10, wherein frozen product has adopted the radiant energy heating.
13. food as claimed in claim 1, wherein thickener is a modified plant gum.
14. food as claimed in claim 1, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
15. an edible food is included in the oil and bakes also freezing dough after the fried fast system.
16. an edible food comprises with high viscosity, film-formable batter-coated dough, this dough is in explode system after the coating fast in oil.
17. an edible food comprises with the batter-coated dough that contains modified plant gum, this dough is fried fast system in deep fat, bakes also freezing.
18. a pizza snack food comprises:
A kind of crust and at least a pizza surface jewelry, this crust comprises with the crisping batter-coated dough that contains thickener.
19. as the pizza snack food of claim 18, wherein this crust is fried fast makes, and bakes then.
20. as the pizza snack food of claim 18, wherein this product bakes.
21. as the pizza snack food of claim 19, after wherein baking, this product is freezing.
22. as the pizza snack food of claim 20, after wherein baking, this product is freezing.
23. as the pizza snack food of claim 21, wherein surperficial jewelry externally and covers on crisping batter-coated dough.
24. as the pizza snack food of claim 21, wherein surperficial jewelry is among the cavity that dough forms.
25., wherein after this food product refrigeration, heat with microwave energy as the pizza snack food of claim 21.
26., wherein after this food product refrigeration, heat with radiant energy as the pizza snack food of claim 21.
27. as the pizza snack food of claim 22, wherein surperficial jewelry externally and covers on crisping batter-coated dough.
28. as the pizza snack food of claim 22, wherein surperficial jewelry is among the cavity that dough forms.
29., wherein after this food product refrigeration, heat with microwave energy as the pizza snack food of claim 22.
30., wherein after this food product refrigeration, heat with radiant energy as the pizza snack food of claim 22.
31. as the pizza snack food of claim 18, wherein thickener is a modified plant gum.
32. as the pizza snack food of claim 18, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
33. a snack food comprises a kind of crust, this crust comprises with the crisping batter-coated dough that contains thickener, wherein has at least a kind of filling to be coated by this dough.
34. as the snack food of claim 33, wherein the fried fast system of crust also baked then.
35. as the snack food of claim 33, wherein this product bakes.
36. as the snack food of claim 34, after wherein baking, this food is freezing.
37. as the snack food of claim 35, after wherein baking, this food is freezing.
38., wherein, behind this food product refrigeration, heat with microwave energy as the snack food of claim 36.
39., wherein, behind this food product refrigeration, heat with radiant energy as the snack food of claim 36.
40. as the snack food of claim 33, wherein thickener is a modified plant gum.
41. as the snack food of claim 33, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
42. an edible food comprises with moisture, the batter-coated dough of flour and thickener, this thickener are used for viscosity control, water conservation and film forming.
43. the production method of a food comprises the steps:
A) preparation dough and with its moulding, and
B) with the dough coating of a kind of crisping batter with moulding.
44., further be included in the step that step c) bakes food afterwards as the foodstuff production method of claim 43.
45., further be included in after the step c) step with food product refrigeration as the foodstuff production method of claim 43.
46., further comprise with the step of microwave energy to the frozen product heating as the foodstuff production method of claim 45.
47., further comprise with the step of radiant energy to the frozen product heating as the foodstuff production method of claim 45.
48., further comprise the step that adds at least a filling as the foodstuff production method of claim 43.
49., further comprise the step that adds at least a surperficial jewelry as the foodstuff production method of claim 43.
50., further be included in after the step c) step with food product refrigeration as the foodstuff production method of claim 49.
51., further comprise with the step of microwave energy to the frozen product heating as the foodstuff production method of claim 50.
52., further comprise with the step of radiant energy to the frozen product heating as the foodstuff production method of claim 50.
53. as the foodstuff production method of claim 43, wherein crisping batter contains thickener.
54. as the foodstuff production method of claim 53, wherein thickener is a modified plant gum.
55. as the foodstuff production method of claim 53, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
56. the production method of a food comprises the steps:
A) preparation dough and with its moulding, and
B) with the dough coating of a kind of crisping batter with moulding,
C) transfer heat to batter-coated dough surface rapidly, continue one period short time.
57., further be included in the step that step c) bakes food afterwards as the foodstuff production method of claim 56.
58., further be included in after the step c) step with food product refrigeration as the foodstuff production method of claim 56.
59., further comprise with the step of microwave energy to the frozen product heating as the foodstuff production method of claim 58.
60., further comprise with the step of radiant energy to the frozen product heating as the foodstuff production method of claim 58.
61., further comprise the step that adds at least a filling as the foodstuff production method of claim 56.
62., further comprise the step that adds at least a surperficial jewelry as the foodstuff production method of claim 56.
63., further be included in after the step c) step with food product refrigeration as the foodstuff production method of claim 62.
64., further comprise with the step of microwave energy to the frozen product heating as the foodstuff production method of claim 63.
65., further comprise with the step of radiant energy to the frozen product heating as the foodstuff production method of claim 63.
66. as the foodstuff production method of claim 56, wherein crisping batter contains thickener.
67. as the foodstuff production method of claim 56, wherein thickener is a modified plant gum.
68. as the foodstuff production method of claim 66, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
69. be used for to containing the batter that dough food carries out coating, behind convenient food product refrigeration, when heating with microwave energy again, provide a crisp surface, this batter comprises water, cornstarch, flour and thickener.
70. as the batter of claim 69, wherein thickener is a modified plant gum.
71. as the batter of claim 69, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
72., further comprise moisture burnt sugar coloring as the batter of claim 69.
73., further comprise salt and bake powder as the batter of claim 69.
74. be used for to containing the batter that dough food carries out coating, behind convenient food product refrigeration, when heating with radiant energy again, provide a crisp surface, this batter comprises water, cornstarch, flour and thickener.
75. as the batter of claim 74, wherein thickener is a modified plant gum.
76. as the batter of claim 74, wherein thickener is selected from by modified plant gum, xanthans, the group that cellulose gum and modified food starch are formed.
77., further comprise burnt sugar coloring water liquid as the batter of claim 74.
78., further comprise salt and bake powder as the batter of claim 74.
79. be used for to containing the batter that dough food carries out coating, behind convenient food product refrigeration, when heating with microwave energy again, provide a crisp surface, this batter comprises water, cornstarch, flour, moisture burnt sugar coloring, salt bakes powder and modified plant gum.
80. as the batter of claim 79, wherein batching is following weight percentage:
Water: 53%-80%,
Cornstarch: 10%-43%,
Flour: 2%-15%,
Burnt sugar coloring water liquid: 1%-15%,
Salt: 0%-6%,
Bake powder: 0%-2%, and
Modified plant gum: 0.01%-1.0%.
81. as the batter of claim 79, wherein batching is following weight percentage:
Water: 53.5%-70%,
Cornstarch, 15%-40%
Flour: 3%-13%,
Burnt sugar coloring water liquid: 2%-5.5%,
Salt: 1%-3%,
Bake powder: 0.4%-1.3%, and
Modified plant gum: 0.02%-0.5%.
82. as the batter of claim 79, wherein batching is about following weight percentage:
Water: 54%,
Cornstarch: 33%,
Flour: 8%,
Burnt sugar coloring water liquid: 3%,
Salt: 1.3%,
Bake powder: 0.7%, and
Modified plant gum: 0.05%.
83. be used for to containing the batter that dough food carries out coating, behind food product refrigeration, when heating with radiant energy again, provide the organoleptic attribute of fresh baked product, this batter comprises water, cornstarch, flour, burnt sugar coloring water liquid, salt bakes powder and modified plant gum.
84. as the batter of claim 83, wherein batching is following weight percentage:
Water: 55%-80%,
Cornstarch 10%-30%,
Flour: 2%-15%,
Burnt sugar coloring water liquid: 1%-15%,
Salt: 0%-6%,
Bake powder: 0%-2%, and
Modified plant gum: 0.01%-1.0%.
85. as the batter of claim 83, wherein batching is following weight percentage:
Water: 64%-70%,
Cornstarch 15%-25%,
Flour: 6%-12%,
Burnt sugar coloring water liquid: 2%-5.5%,
Salt: 1%-3%,
Bake powder: 0.4%-1.3%, and
Modified plant gum: 0.002%-0.5%.
86. as the batter of claim 83, wherein batching is about following weight percentage:
Water: 66%,
Cornstarch: 18%,
Flour: 9%,
Burnt sugar coloring water liquid: 3%,
Salt: 1.5%,
Bake powder: 0.7%, and
Modified plant gum: 0.08%.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US7645298P | 1998-03-02 | 1998-03-02 | |
| US60/076452 | 1998-03-02 | ||
| US8171498P | 1998-04-14 | 1998-04-14 | |
| US60/081714 | 1998-04-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1291864A true CN1291864A (en) | 2001-04-18 |
Family
ID=26758123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99803518A Pending CN1291864A (en) | 1998-03-02 | 1999-02-25 | Crisping batter and crisping batter-coated food product |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP1073338A1 (en) |
| JP (1) | JP2002505090A (en) |
| CN (1) | CN1291864A (en) |
| AU (1) | AU2789599A (en) |
| CA (1) | CA2320844A1 (en) |
| WO (1) | WO1999044428A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168998A (en) * | 2011-12-20 | 2013-06-26 | 日清富滋株式会社 | Long-standing fried food and batter liquid for preparing the long-standing fried food |
| CN103719185A (en) * | 2013-12-11 | 2014-04-16 | 荣成冠辰水产有限公司 | Batter and making method thereof |
| CN107865025A (en) * | 2017-12-27 | 2018-04-03 | 安徽盼盼食品有限公司 | A kind of preparation method of the soft bread of staple food |
| CN113741594A (en) * | 2021-11-08 | 2021-12-03 | 伟龙食品有限公司 | Food processing data processing method and system and electronic equipment |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6267998B1 (en) * | 1998-04-03 | 2001-07-31 | Kellogg Company Of W. K. Kellogg Institute | Multi-layer toaster product and method for making same |
| US20030096039A1 (en) * | 2001-09-12 | 2003-05-22 | Lauen Stacey M. | Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust |
| US7332187B2 (en) | 2003-05-01 | 2008-02-19 | Schwan's Food Manufacturing, Inc. | Food product comprising individual portions in a segmented structure |
| US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US7851730B2 (en) | 2006-10-02 | 2010-12-14 | Kraft Foods Global Brands Llc | Apparatus for microwave cooking of a food product |
| US7851731B2 (en) | 2006-10-31 | 2010-12-14 | Kraft Foods Global Brands Llc | Apparatus and method for microwave cooking of a food product |
| US7777164B2 (en) | 2006-10-31 | 2010-08-17 | Kraft Foods Global Brands Llc | Apparatus for microwave cooking of a food product |
| US9491957B2 (en) * | 2008-11-10 | 2016-11-15 | Sfc Global Supply Chain, Inc. | Method of making a cooked food product having a fried appearance |
| JP5116115B2 (en) * | 2009-08-04 | 2013-01-09 | 日本製粉株式会社 | Baking clothing mix and baking food using the same |
| JP5773798B2 (en) * | 2011-08-12 | 2015-09-02 | 千葉製粉株式会社 | Multilayer fried confectionery containing fats and oils, method for producing the same, and coating agent for multilayer fried confectionery containing fats and oils |
| JP5938609B2 (en) * | 2011-12-06 | 2016-06-22 | 旭化成株式会社 | Premix for batter |
| WO2013187759A1 (en) * | 2012-06-13 | 2013-12-19 | Csm Nederland B.V. | A process of preparing a filled and fried bakery product |
| JP6086480B2 (en) * | 2013-02-22 | 2017-03-01 | 日清製粉株式会社 | Method for producing frozen dough |
| BR112018012063B1 (en) | 2015-12-18 | 2022-09-20 | Kellogg Company | METHOD TO MANUFACTURE A FOOD PRODUCT |
| NL2020183B1 (en) * | 2017-12-27 | 2019-07-02 | Marel Further Proc Bv | Apparatus for coating a food product with a batter. |
| JP7364473B2 (en) * | 2018-01-31 | 2023-10-18 | 株式会社Ｊ－オイルミルズ | Food manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4744994A (en) * | 1985-09-24 | 1988-05-17 | Griffith Laboratories U.S.A., Inc. | Process for preparing readily reconstituted frozen comestibles and frozen comestibles produced thereby |
| US5009903A (en) * | 1988-02-02 | 1991-04-23 | Dca Food Industries, Inc. | Method of making fried pie |
| US5194271A (en) * | 1990-07-20 | 1993-03-16 | The Pillsbury Company | Microwaveable batter-coated, dough-enrobed foodstuff |
| US5362504A (en) * | 1992-06-23 | 1994-11-08 | General Mills, Inc. | Edible microwave susceptor composition |
| CA2140552C (en) * | 1992-09-30 | 2004-04-13 | Peter Pesheck | Pre-baked microwaveable pastry systems |
| US5372829A (en) * | 1993-01-15 | 1994-12-13 | Merck & Co., Inc. | Process for preparing low-fat fried food |
| US5753286A (en) * | 1996-10-31 | 1998-05-19 | Kerry Ingredients, Inc. | Coated food and method of coating |
-
1999
- 1999-02-25 CN CN99803518A patent/CN1291864A/en active Pending
- 1999-02-25 CA CA002320844A patent/CA2320844A1/en not_active Abandoned
- 1999-02-25 JP JP2000534056A patent/JP2002505090A/en active Pending
- 1999-02-25 AU AU27895/99A patent/AU2789599A/en not_active Abandoned
- 1999-02-25 EP EP99908465A patent/EP1073338A1/en not_active Withdrawn
- 1999-02-25 WO PCT/US1999/004105 patent/WO1999044428A1/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168998A (en) * | 2011-12-20 | 2013-06-26 | 日清富滋株式会社 | Long-standing fried food and batter liquid for preparing the long-standing fried food |
| CN103168998B (en) * | 2011-12-20 | 2019-11-05 | 日清富滋株式会社 | Fried Fishes food with long preservation period and batter liquid for it |
| CN103719185A (en) * | 2013-12-11 | 2014-04-16 | 荣成冠辰水产有限公司 | Batter and making method thereof |
| CN103719185B (en) * | 2013-12-11 | 2016-06-08 | 荣成冠辰水产有限公司 | A kind of face slurry and making method thereof |
| CN107865025A (en) * | 2017-12-27 | 2018-04-03 | 安徽盼盼食品有限公司 | A kind of preparation method of the soft bread of staple food |
| CN113741594A (en) * | 2021-11-08 | 2021-12-03 | 伟龙食品有限公司 | Food processing data processing method and system and electronic equipment |
| CN113741594B (en) * | 2021-11-08 | 2022-02-11 | 伟龙食品有限公司 | Food processing data processing method and system and electronic equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| EP1073338A1 (en) | 2001-02-07 |
| CA2320844A1 (en) | 1999-09-10 |
| AU2789599A (en) | 1999-09-20 |
| WO1999044428A1 (en) | 1999-09-10 |
| JP2002505090A (en) | 2002-02-19 |
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |