DE4131080A1 - SCREED DISH MIXTURE FOR NON-ROASTED FOOD AND SUITABLE FAT COMPOSITION - Google Patents

Description

The present invention relates to a batter mix for non-frying or non-baking food or food, especially egg ne batter mix, which is available in such a way that it from a Powder consists of a certain oil and fat, as well as a ge suitable fat composition. In other words, the invention relates a batter mix for non-roast dishes, which has the advantage that be fried or baked dishes in a simple manner or food can be obtained without being in oil need to be fried or baked.

So far, fried food has been baked in oil by the manufacturer or consumer after certain materials have been applied to it.

Because of the high workload and heavy loads, such as the impairment of the working environment and the treatment of ab fall oil, there was a desire for improvement in this area beitsweise or a food preparation, so that the Ent development of so-called "non-roast products" respectively "Non-back products" was desired, which made it possible only through Heat in an oven, microwave oven or the like without roasting in Oil for roasts equivalent to fried or baked products to get it.

There are already patents dealing with this technique, whereby at for example, Japanese Patent No. 62-54 458 and Japanese Patent Application No. 2-5 831 can be called. In fact, it does However, so that product is not always satisfactory in all cases te can be obtained.

The main cause of this can be attributed to that the determination or predetermination with regard to the physi Kalische properties of oil and fat is not easy, because oil and fat should be powdered for preparation into a batter mix, while they should be liquid or melt in your mouth while eating. The means that there are necessary conditions or conditions de, on the one hand hard oil and fat and on the other hand soft oil and fat, opposite.  

For this reason, it was provided in accordance with the prior art, the To fix the melting point of oil and fat, but it was inevitable that both aspects have not been satisfactorily achieved are.

As a method to convert liquid oils and fats into powders can also use powdered oils and fats the so-called spray drying process. However, that is This procedure for obtaining a feel for fried food unsatisfactory as the oils and fats are encapsulated.

Of course, it requires the formation of a mixture of liquid oils and Greasing a limit on the amount so that the feel after fried in oil after cooking is insufficient.

Furthermore, a method is also known in which essentially solid Oils and fats are kneaded into a mixture, however, the feel is after cooking and eating not so that a practical meaning tion would be reachable, so that this method for roasting in the oven un suitable is.

According to the invention, it has been shown that by establishing relationship wise predetermination of the oil and fat by a new method Powder of oil and fat with a special recipe suitable for a batter mix can be used for non-fried food, thereby completing the invention.

The essence of the invention is a batter mix for Provide non-roasted dishes containing a powder of oil and fat with egg nem specific solids content (SFC).

In another aspect, the invention relates to fat together setting that turns out to be a fat component for a batter mix for Non-roast food is suitable, which is characterized in that it is a Powder preparation from oil and fat with a certain solid fat content (SFC), which meets the condition R 3, wherein

The invention is explained in more detail below.

A batter mix for non-frying or non-baking food Sen usually contains oil and fat as essential components Wheat flour and includes other ingredients or spices.

According to the invention by definition the part consisting of the oil and fat using a new ver drive get a batter mix that is suitable for non-roast dishes is suitable.

According to the invention, those with a sharp are for the oils and fats fen SFC curve used.

The SFC curve is determined by determining the SFC, i.e. the fixed fat hold (%) by means of the NMR method and plotting this against the Get temperature.

The SFC is determined, for example, by using PRACTICE SFC 900 (THE PRAXIS CO.).

In the present invention, the degree of sharpness of this curve expressed by R as represented by the following equation.

The oil and fat are determined according to the invention by R 3.

It can also look for the temperatures at these two points as well whose temperatures are selected. However, it has been shown that this Compilation is most suitable.

The maximum value for R is preferably 100, more preferably 50.

As oils and fats within the range that relates to this requirement  This is sufficient as a basic component Cocoa fat or cocoa fat substitutes are called. Of course you can also numerous fractionated oils etc. can be used if they are internal half of this range.

The invention further includes improving the properties of oil and fat by positive formulation with other solid oils inside half a range of 0 to 80% using cocoa fat etc. as Basic materials.

According to the invention it has also been shown that the taste the food can be improved by preparing two types of Oils and fats.

The preparation ratio can be according to the requirement in Ab depending on the type of food, etc. Usually are the combination of 20 to for a particularly suitable range 60% solid fat and an R 3 essential conditions.

Edible oils and fats from Tie can be used as concrete examples of solid fats plants and plants, for example tallow, lard, palm oil and the like Chen are called, but are slightly hydrogenated vegetable oils from So jabean oil, rape seed oil etc. are particularly suitable.

An emulsifier can also be added to these oils and fats to improve the quality properties. For example become an emulsifier for improved constancy of the batter schung, a foaming agent for the purpose of an improved dough order and the like used.

In addition, the mixing of three or more types of Oils and fats are possible, but are not particularly significant here Expected benefits.

The oil and fat powder to be used according to the invention can be obtained by pulverizing oils and fats or Mi of this using known methods. These include for example freeze pulverization, extrusion granulation, etc., each  but spray cooling granulation is the most suitable.

The powdered oil and fat can be mixed with other batter materials can be mixed in any proportion, but 30 to 90% are suitable. Of course, the combined application is also included powdered oils and fats are also possible by spray drying. In addition, a mixture with bread or breadcrumbs can also be used Combination can be applied.

The batter mixture obtainable according to the invention is manufactured by the manufacturer of non-fried food dissolved in water to make a batter solution deliver.

The fried food can be mixed with the batter and after further breading (applying bread flour) immediately under heat boiled or baked in an oven or microwave be ridden to give fried food that has a taste which is equivalent to that of products fried in oil.

The fried meat results after applying the batter and breading an equally good food taste, even after cooking under Exposure to heat after cryopreservation.

Concrete examples of the invention are described below, wherein however, it goes without saying that the invention is not intended to be so is limited.

example 1

Oil and fat preparations by incorporating 0 to 70% palm oil in Commercial cocoa fat was obtained through a spray cooling process powdered. These were mixed with other batter mix ingredients mixed to form the batter shown in Table 1 below to get  

Table 1

Example 2

In 100 to 50% commercial cocoa fat substitute (New Melarin # 36, herge by Fuji Seiyu K.K.) were 0 to 50% lightly hydrogenated soybeans Oil (34 °, manufactured by Ueda Seiyu K.K.) incorporated and ge according to the method of Example 1 powder from oils and fats and stirring dough mixes as shown in Table 2.

Table 2

Example 3

This example shows that an emulsifier or foaming agent is incorporated into the Oil and fat recipe can be introduced. Monoglyceride and / or Propylene glycol fatty acid esters were incorporated into the oil and fat part brought in accordance with Example 1 batter mixes as in Table 3 ge shows to manufacture.  

Table 3

Comparative example

Commercial edible oils and fats or oil and fat preparations outside of the range determined according to the invention by spraying cooling dried.

Using these, batter mixes were prepared according to Example 1 prepared as shown in Table 4.

Table 4

Evaluation example 1

Various from the examples according to the invention and comparative examples play, as described above, batter solutions obtained were each because of a bite-sized chop in a fixed amount brings and after further breading frozen with toasted bread flour.

The frozen dishes thus obtained were heated in an oven prepared.

He using the batter mixes according to the invention non-roasted food had a similar taste as in Oil fried products as shown in Table 5.

Table 5

Evaluation example 2

Using peeled headless shrimp as materials for the non-fried were frozen similar to Evaluation Example 1 Receive food.

When treated under heat in a microwave oven, the results were prepared using the batter mixtures according to the invention Good-tasting roasts, as shown in Table 6.

Table 6

As is apparent from the above results, according to the invention by determining or determining the oil and fat a new procedure regarding the compatibility of conflicting factors regarding the physical properties of oil and fat powder of taste achieved to a satisfactory level Mixing batter should be provided for non-roasted dishes.

Using the batter mixture according to the invention Non-roasted dishes with a similarly good taste compared to those fried in oil Products.

Table 7

Summary of effects

Claims (5)

1. batter mix for non-roast dishes, characterized in that it comprises a powder preparation of oil and fat with a certain solid fat content (SFC). 2. batter mixture according to claim 1, characterized in that the oil and fat contain 30 to 100% cocoa fat or cocoa fat substitute. 3. batter mixture according to claim 1, characterized in that the SFC value from the oil and fat at 25 ° C is three times or higher than the SFC value at 35 ° C. 4. Fat composition, which is suitable as a fat component for a batter mix for non-fried foods, characterized in that it comprises a powder preparation of oil and fat with a certain solid fat content (SFC), which satisfies the condition R ≦ 3, wherein 5. Fat composition according to claim 1, characterized in that the oil and fat contain 30 to 100% cocoa fat or cocoa fat substitute.