DE3537892A1 - Dietetic product made of non-breadcrumb-coated, frozen, precooked poultry - Google Patents

Abstract

A dietetic meat product is produced in a servable size which is frozen in the precooked state and rapidly warmed and served. The products are characterized by a non-breadcrumb-coated surface, but have a glazing coating made of proteins, spices and flavour substances and solid sugar. By dispensing with oil and starch, the product has a relatively low calorie content but nevertheless has an appearance which essentially corresponds to that of roasted or fried meat even when the warming is carried out in a microwave oven. This is achieved by dry roasting the surface glazing, which then, as a result of its constituents, receives a permanent coloration, the glazing coating serving moreover to seal and enclose juices and liquid marinades with which the meat has been impregnated and thus to avoid dehydration losses during freezing and storage in the frozen state.

Description

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DESCRIPTION

Diet product made from unbreaded, frozen, pre-cooked poultry

The invention relates to a frozen, precooked food product which is heated and served as a ready-made meal and it is particularly concerned with unbreaded meat and poultry in servable portions as diet foods. Frozen food products, including meat and poultry products, prepared in serviceable portions and should be heated and served quickly, there has long been, especially in the food industry, which supplies fast restaurants, for example.

Recently there has been a trend and also a requirement regarding dietary foods, i.e. foods that are low in fat and starch. However, in the production of meat products and poultry products, which are supposed to have an attractive appearance, cause considerable problems if these products are only put through Heating in an oven, for example also in a microwave oven, should be prepared and not with it Panat or butter on the surface can be fried through and thus an appealing, golden-brown appearance or preserve the appearance of fried poultry. The present invention is concerned with Solution to this problem, for which no solution is yet known.

Microwave oven users know that while meat is heated quickly and efficiently, heating does does not result in an appetizing browning or coloring as with

Braising a roast. Because of this, one has so far Meat and in particular poultry that is frozen is stored / breaded and then fried in oil. Diet-conscious food planners therefore fear that that these products have a higher calorie and fat content. In addition, the panat removes or from the meat Poultry fragrances and covers the tissue structure. Until now has not succeeded in creating a panatless, frozen product that, when heated to serving temperature, is in a Oven, instead of heating in hot fat, has an acceptable appearance and taste.

Even if the mentioned problem were solved, it is still not known how the meat and the poultry are before freezing and cooking, it can be seasoned with spices and flavorings that were used during the original preparation, remain undamaged in the frozen state and after heating. Such flavorings were previously the best for a roast added in fat certain panat. Appropriate guidelines for pre-seasoned frozen meat would be desirable and poultry, especially when high quality is desired and quality, fragrance and taste controls are continuously carried out.

The inner meat tissue and the smell determine the quality of the product and therefore need to be checked. For example, a turkey or chicken breast can be dry and tasteless. This can happen with frozen foods happen especially because freezing and storing in a frozen state creates a risk of dehydration entail. It would therefore be desirable to incorporate flavorings, tenderizers or spices into the interior of the meat or meat Bring poultry product. This has so far been the case with cured Meat products, such as ham and bacon. Marinades and tenderizers are ideal for private cooking on the market. with which the meat before cooking

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is treated. However, these can be used for commercial pressure cooking and not used for uniform quality control will. In particular, these substances are inconsistent and incompatible with a mechanically applied external Layer of fragrances and spices / which give the food a certain taste, such as curry, Cheese, grill spices, etc., whereby these spices are used to create special product directions for restaurants or To meet the respective personal taste or just to offer options.

Tools, processes and products are already known which, in isolation, give the desired taste, the desired product property or the desired appearance of the product. However, it has not yet been possible to combine these known techniques and such To create an integrated product that does justice to all of the above problems because the individual methods are not compatible with each other and therefore there are disadvantages.

An example of the state of the art mentioned is US Pat. No. 4,199,603, in which List points out, that frozen foods, when heated in an oven or micro-range, are not the preferred appearance of products fried in fat. Another type of panat is therefore disclosed in the patent, the but contains oil and starch, so that only a modification of a breaded product is disclosed. Other Patents that deal with special panat mixes, which produce a certain shine or the look of fried To simulate poultry are US Pat. No. 4,367 and US Pat. No. 3,653,924, although those disclosed therein are also disclosed there Panat mixes have the disadvantage that they contain oil and starch.

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Other attempts have been made to prepare frozen chickens and the like to taste and quality is maintained; for example, US Pat. No. 3,078,172 proposes freezing undercooked chicken and batter, however, this dough again requires oil and starch.

Marinating meat products in marinades while the meat product is agitated and under reduced pressure, alternatively, salting at reduced atmospheric pressure for the purpose of cooking, tenderizing and of seasoning meat products has long been known, at least since the publication of US Pat. No. 7,766 such a method is also described in US Pat. No. 3,928,634, which shows that the amount of meat or poultry absorbed marinade solution is a function of the exposure time the strength of the exposure in a rolling machine, the starch the marinade solution and finally the reduced pressure value in a closed rolling chamber. This interaction however, of complex variables makes this process completely useless for making more uniform and consistent Products, regardless of the flavor or marinade, and does not lead to a simple one and precise control.

Turning meat and poultry in marinades in a vacuum is so common today / that many companies do this Provide chambers for use in restaurants and the like. An example of this is the "HS 3 Inject Star" device from Globus Laboratories Ine ..

The object of the present invention is to provide a frozen meat or poultry product of controllable quality to create a precisely controllable taste and a

looks great even when put in a microwave oven is transferred from the frozen state to a heated state that allows it to be served immediately.

The product should contain fewer calories, less fat and less starch, without affecting the appearance, the taste or tenderness may be impaired.

The invention provides a frozen, precooked Meat or poultry product created in a size that is suitable for serving, straight from the freezer into an oven or a microwave oven is introduced and heated there to serving temperature, whereby the product has an appetizing appearance, in the case of chicken parts for certain production routes the appearance resembles that of a golden brown roasted chicken.

Further details of the invention emerge from the following description.

Meat, such as poultry products, are easier to serve Size, is flavored, with an essentially of strength and Surrounded by an oil-free glaze layer, pre-cooked and frozen for the purpose of rapid heating to serving temperature in an oven such as a microwave oven. The invention creates a combination of previously not combinable Product properties, namely:

a) a consistently moist, tasty meat tissue,

b) storage in frozen form,

c) Pre-cooking for later quick serving by heating at serving temperature,

d) an appetizing appearance, for example a golden brown color for fried or grilled chicken Chicken,

e) an unpaneled outer glaze layer without starch and oil,

f) Spices and flavorings for different types of products controllable Consistency and quality, maintaining a steady state through freezing and heating during manufacture remain,

g) a consistently tender and moist tissue with no drainage during the frozen state, and

h) Exact proportions of the additives added during manufacture for the improvement of taste and appearance will.

A portion of meat that is suitable for serving, typically a piece of poultry, such as a chicken breast or a chicken wing, is marinated, and the edible meat consistently with liquid marinade in a proportion of more than 5 percent by weight ■ soaked. This makes the meat product moist, tender and tasty, so it does not have the dryness known from chicken breasts, for example. Immediately after marinating a very thin layer is rubbed into the outer surface of the product to a substantially uniform depth which is a mixture of spices, flavorings and adhesives. It is preferably a dry mixture that directly is rubbed into the surface of the marinated product. While rolling the product in marinade, myosin protein becomes accumulate on the surface of the meat, creating a tissue body with adhesiveness to its surface, with which the dry mixture adhered to the meat surface will. Rubbing the dry spice mixture into the adhesive surface leads to a considerable penetration of the coating layer into the surface of the meat and thus excellent Bond and a uniform thickness.

The taste and the uniform quality of the product can be precisely controlled through two process stages, wherein the first process stage is marinating, wherein the desired amount of liquid marinade, about 5 to 12 weight

percent is entered into the rolling machine, whereupon the rolling process is carried out until all the liquid has been absorbed by the product. The second stage of the process consists in rubbing into the adhesive protein surface of the meat, preferably by tumbling in a measured amount Amount of dry powder, which is a mixture of spices, flavorings and proteins as well as solid sugar, but none Contains starch and oils, stirring continued until the powder evenly penetrates the outer surface of all pieces of meat in the machine are rubbed in.

The product coated in this way has significantly fewer calories and is free of starch and oil that are otherwise used in breading. When cooking of the product, about 6 to 25 minutes at a dry oven heat of 250 ⁰ C, then a Festbackän the coating layer. This creates a permanent external texture and appearance that is typical of chicken parts, i.e. a golden brown color, such as is created when roasting poultry. The product is then frozen and stored in the frozen state until it is ready to be served. For serving, the product is heated to serving temperature in an oven or a microwave oven. The surface glaze layer remains stable during the various processing stages and also serves to enclose the moist marinade in the meat, so that the marinade can escape in the frozen state of the product, which would otherwise lead to dehydration. The invention results in a appetizing staining as was previously achieved only in that one has the baked breaded product in hot fat. There is thus provided a serviceable size product that is controllable in terms of its quality, can be heated in a microwave oven, the appearance is acceptable and the taste, tenderness and texture can be carefully controlled.

The invention is explained in more detail below with reference to the drawing, with the same parts in the individual figures are provided with the same reference numerals. It sign:

Fig. 1 in a perspective view, partially sectioned, the sketch of a boneless, shaped piece of meat, such as a chicken breast treated according to the invention,

2 shows the sectional view as an enlarged partial sketch the area between a glaze layer and the meat product, and

Fig. 3 in perspective view, partially in

Section, the sketch of a meat product, such as a part of the wing of a chicken with piece of bone treated according to the invention.

According to the figures, there is the product according to the invention from an edible meat product, the size and shape of which is such that it can be served as a quick or short meal can. The product has an inner body of meat 15 which is covered with a layer of glaze 16 over its entire outer surface is coated. The product shown in Fig. 1 can be a correspondingly shaped chicken breast, which is then called a so-called Chicken steak is served.

During the preparation of this product it receives properties which are in the form of its physical characteristics are shown that make it ideal for assembly-line preparation Make frozen products suitable in such a way that the product can be heated to serving temperature in an oven or can be made ready to serve in a microwave oven without the need for intensive fat frying. The product is pre-cooked and has an appetizing appearance with respect to its outer glaze layer 16, the glaze layer during cooking, freezing, frozen state and the quick heating in the oven just before serving. Furthermore, the product is pre-seasoned, and

although by means of suitable seasonings and flavoring agents, so that certain Flavors are achievable, such as oriental taste, curry taste, grill taste and the like.

Another essential feature of the product according to the invention is its dietary property, in particular the low calorie content, the low starch content and the low fat content. This is achieved in particular in that the process steps of breading and subsequent frying in floating fat are avoided. Accordingly, the glaze layer is essentially free of flour, starch and oil, with the result that an essentially unbreaded outer layer is produced. The glaze layer 16 is therefore very thin (it is shown thicker in the figures for the sake of clarity) and has a high percentage of proteins and associated sugar solids, as well as spices and odorants. According to FIG. 2, the glaze layer penetrates considerably into the outer surface of the meat product, this being indicated in the drawing by the lines 17. The circles 18 are intended to represent spices and fragrances which are incorporated in the glaze layer and which adhere to the outer surface of the product due to the adhesive force of the myosin protein layer which is created on the product by the fact that before the addition of dry ones Spice powders to the other components of the glaze, namely proteins and sugar solids, a stirring or whipping process takes place. If this glaze is then baked onto the product in a drying oven at about 250 ^° C., the result is very intensive adhesion and a roast color that is retained over the subsequent process stages of freezing and reheating. As can be seen in Figure 3, which is a section through a chicken wing, the glaze layer overlies the skin 19. In this particular product, the inedible bones 20 are trapped in the product and are left after the meat is served and eaten.

It should be noted that various condiments and glaze mixes can be used. Also the product can preferably be marinated beforehand, especially in the case of tough meat or dry chicken breasts, with different Marinades can be used, which make the meat more tender and tasty. However, for quality control it is essential that that the proportions of marinade and seasonings are precisely controlled for each product line or product flavor, so that the inner meat is evenly marinated.

The proportion of marinade is determined by adding exactly the desired amount, for example 10 percent by weight, in a rotating stirrer determined, stirring is continued until the liquid marinade is completely removed from the product has been absorbed, the surface remaining sticky due to the myosin proteins generated by the agitation. Thereupon a new stirring cycle is started, with a precisely measured amount of added spices and fragrances in the base material for the glaze layer, which binding Contains protein-sugar solids. The additives are rubbed evenly over the entire product surface and embedded in the surface layer of the product. This raw glaze layer is then put together with the product in a dry Oven atmosphere subjected to a cooking process, so that a solid baking takes place, with the result that the layer more impermeable and thus seals the marinade liquid. During the freezing process and frozen storage then there is hardly any drainage.

The examples listed below preferably show preparation stages for the product, specifically with examples Flavors to explain the preparation processes in more detail. Of course, there are additional additions possible with flavors, for example soy sauce in pasty or

in liquid form, less in powder form, for glaze mixing. It is essential, however, that the starch, flour and oil be removed from the glaze layer is kept away, i.e. precisely the substances that have previously been used to bread the product and give it thus to give a noticeable appearance.

example 1

The main ingredients for preparing a portion of chicken with an oriental taste (Teriyaki taste) are for the glaze mix in dry powder form dextrose, grain syrup solids, soy sauce powder, spices and uses natural myosin proteins.

Example 2

The soy sauce powder mentioned in Example 1 is replaced here by curry powder. But other spices can also be used and seasonings to replace the soy sauce powder, including cheese, pepper, garlic or onion salt, etc.

Example 3

In this example, in addition to the above examples, the product with 10 percent by weight of a liquid Marinade solution impregnated, with product and marinade in a rotating stirrer in the appropriate weight entered and stirred there until the entire marinade has been absorbed in the products.

Example 4

The mixtures correspond to those of the above examples, with the meat in an oven at one temperature is baked at about 250 ° C for 8 to 20 minutes

or until the glaze layer has the desired color has reached.

Example 5

This example corresponds to example 4, whereby the Products are chicken pieces and the final color turns gold should approximate fried chicken.

Example 6

This example corresponds to example 4, with the products being frozen and stored in the frozen state for a long time until they are ready to be served and then put the products in a microwave oven at serving temperature to be brought. The products then correspond to freshly grilled chicken in color, appearance and taste.

Example 7

This example corresponds to Example 6, with the exception that the heating takes place in floating fat. The product is similar in color, appearance and taste, but has a thin layer of oil on it with additional coloring on.

The invention thus creates a new and improved preparation process that meets dietary requirements as well as strict quality control with regard to taste and preparation, with a number of product properties for different flavors and manufacturing processes are achievable, as well as an excellent one Appearance and taste; in addition, there is a better storage stability during the frozen state s.

Of course, the invention is not limited to the exemplary embodiments explained, but rather are These numerous modifications are possible without departing from the scope of the invention.

Claims (20)

• * PATENT APPLICATION 1. Meat product made from a piece of meat of a predetermined size / frozen in a pre-cooked state and is stored in the frozen state until it is quickly brought into a serviceable state, namely by heating directly in the frozen or thawed state in an oven or a microwave oven in which it is heated to serving temperature in a short time and thereby an appetizing, predetermined external appearance with a corresponding Color obtained, characterized by a cooked inner meat core (15) with a baked on its surface Glaze layer (16) evenly on the surface of the piece of meat sticks and has only a small amount of oil, flour and starch, which results in an essentially unbreaded Surface yields during the frozen state prevents leakage of liquid, whereby the glaze contains a high percentage of proteins and thus Contains associated sugar solids, spices and flavorings. 2. Product according to claim 1, characterized in that the meat is consistently more than 5 percent by weight liquid The marinade is impregnated and the marinade passes through the glaze is recorded in the product. 3. Product according to claim 1, characterized in that additives contained in the glaze layer change the color of the Essentially determine the product. 4. Product according to claim 1 of poultry parts, characterized in that the surface glaze layer is considerable penetrates the outer surface of the product. 5. Product according to claim 1, characterized in that the surface glaze layer evenly across the whole ORIGINAL INSPECTED tr * - ♦ · '■ outer surface of poultry parts sticks, both
in the frozen state as well as in the state of reheating. 6. Product according to claim 1, characterized in that the surface glaze layer is heated so that the additives are baked in place and the primary color for the produce product to be served. 7. Product according to claim 1, characterized in that the surface glaze layer is continuously filled with spices and flavor fabrics are impregnated. 8. Frozen product for quick heating and serving according to claim 1, characterized in that the
Consistency of the glaze layer is such that the coloring and
the adhesiveness remains stable during storage in the frozen state and in the subsequent rapid heating phase, so that on the outer surface of poultry parts
located glaze layer essentially in its entirety
sticks and gives the product an appetizing appearance when it is served. 9. The product of claim 1 that is cooked, frozen and then heated to serving temperature in a microwave oven is characterized in that it has an undamaged outer surface of a color corresponding to fried chicken parts has, due to the glaze layer. 10. Product according to claim 9, characterized in that the color is essentially introduced into the glaze layer Additives is determined. 11. Product according to claim 9, characterized in that the color for the most part already before the product is frozen is created by baking the glaze layer in one Oven with dry heat, and. at such a temperature that the sugar solids in the glaze layer are colored. 12. Product according to claim 1, characterized in that the glaze layer contains a combination of dry spice powders that spread in the glaze layer and thus also penetrate the outer surface of the meat. 13. Product according to claim 1, characterized in that the pieces of meat are boneless pieces of poultry. 14. Product according to claim 13, characterized in that the meat core is given a predetermined, unnatural shape will. 15. Product according to claim 1, characterized in that the pieces of meat are poultry parts with a substantial proportion of skin are. 16. Product according to claim 1, characterized in that the surface glaze layer is the outer surface of the meat covers, with the proteins and sugar solids being converted into a surface layer by dry heating, which stably adheres to the frozen product, resulting in a modified coloration, and wherein the layer also after heating the product from the frozen state to serving temperature in an oven remains stable. 17. Product according to claim 1, characterized in that the sugar solids are reshaped by dry heat and color the glaze layer and also ensure that the glaze layer stays in place for stability to ensure even during storage in the frozen state. ►> ■■ »» · * -Ε ϊι »ι» 18. Poultry product according to claim 17, characterized in that the product is in an oven at serving temperature is heated and the glaze layer gives it a color and an appearance that is essentially the same as fried poultry parts receives. 19. Marinated meat product of servable size, stored and frozen after pre-cooking Direct heating in the frozen or thawed state in an oven or microwave oven, ready to serve is made so as to achieve continuous heating to serving temperature in a short period of time by an essentially even, continuous impregnation of the piece of meat with a liquid marinade of at least 5 percent by weight and by a surface glaze layer that is substantially uniform on the outer Surface is distributed as a surface layer and is in contact with the meat surface of the product, the The glaze layer is a mixture of proteins, sugar solids, and flavorings, but essentially not an oil and does not contain starch, and wherein the glaze layer the Includes marinade in the product, resulting in a substantially unbreaded outer coating layer which is coated with the Meat is in contact, has few calories and has an appetizing color when heated and served. 20. Marinated meat product made from a ready-to-serve size cut of meat that is suitable for quick serving in a microwave oven is heated, characterized by a meat core, which is substantially evenly by means of a liquid marinade solution of at least 5 percent by weight is continuously impregnated and through a thin, unpreaded surface glaze layer substantially uniform thickness which contacts the entire meat surface of the product and thereby forming an outer surface layer that has a high 3 ι percentage of proteins, including myosin proteins released from the meat core, spices and flavors, and sugar solids, but essentially no shares of oil and starch, whereby the meat is cooked and the surface glaze layer is colored, through a baking process in dry heat, which essentially achieves the color of the roasted meat and the marinade in the Product is included.