EP0303666A1 - Pate a frire pouvant etre cuite par micro-ondes - Google Patents

Pate a frire pouvant etre cuite par micro-ondes

Info

Publication number
EP0303666A1
EP0303666A1 EP88902127A EP88902127A EP0303666A1 EP 0303666 A1 EP0303666 A1 EP 0303666A1 EP 88902127 A EP88902127 A EP 88902127A EP 88902127 A EP88902127 A EP 88902127A EP 0303666 A1 EP0303666 A1 EP 0303666A1
Authority
EP
European Patent Office
Prior art keywords
batter
mix
flour
emulsion
weight
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.)
Withdrawn
Application number
EP88902127A
Other languages
German (de)
English (en)
Inventor
Keith Graham Pickford
Wolfgang Schweizer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cibus SA
Original Assignee
Cibus SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cibus SA filed Critical Cibus SA
Publication of EP0303666A1 publication Critical patent/EP0303666A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • 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

Definitions

  • This invention relates to a coating for foodstuffs which is cookable by means of a microwave oven.
  • the invention relates particularly to a microwave cookable batter although breaded coatings are also disclosed.
  • a batter mix composition mixable with water to form a microwave cookable batter emulsion comprising from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free and from 8 to 12 parts by weight of protein.
  • the modified starch may comprise a mixture of high amylase starch such as yellow cornflour starch and dextrinised starch such as dextrinised cornflour starch.
  • high amylase starch such as yellow cornflour starch
  • dextrinised starch such as dextrinised cornflour starch.
  • the proportions of amylase to dextrinised starch are preferably in the range by weight 7:1 to 3.5:1.
  • the substantially gluten-free flour may comprise soya flour or wheat flour which has been treated to remove the gluten.
  • the absence of gluten helps to ensure that elastic, soggy batter is not formed when the product is cooked.
  • - soya flour having a high enzyme contact is preferred for example a proportion of one part by weight of high enzyme soya flour to six parts of, soya flour may be used.
  • Lecithinated soya flour may also be used.
  • Other flours can be used in place of, or in combination with soya flour, for example rice flour, potato flour, cornflour, wheat flour or any other starch or flour having the same characteristics as soya flour.
  • the protein is preferably egg protein or a protein similar to egg protein which may be for example dried egg albumen.
  • the protein acts both as a foaming agent and a foam stabiliser. During cooking the protein is believed to be adsorbed onto the interface between an oil film and the air. The protein coagulates as the temperature rises forming a rigid bubble or other layer in the batter.
  • the batter mix preferably comprises an emulsifying agent.
  • emulsifying agents include egg yolk, lecithin, polypeptide emulsifiers, and fatty acid esters such as glyceryl monostearate.
  • An emulsifying agent need not be used if a suitably uniform emulsion can be formed without it.
  • the emulsion can be produced in any way, that is to say, chemically or mechanically.
  • the batter mix in accordance with this invention preferably incorporates from 0.5 to 2%, preferably from 1.0 to 2.0% by weight of a reducing sugar.
  • a reducing sugar is preferred although fructose or other non-sweetening reducing sugars may be employed.
  • Use of reducing sugars enhances the flavour of foodstuffs and accelerates the Maillard Reaction which causes browning of the cooked batter.
  • the preferred batter mix may also incorporate from 0.5 to 1.5% by weight of D-glucono- ⁇ -lactone which serves to control the Maillard Reaction due to conversion of the lactone into gluconic acid without such control.
  • the Maillard Reaction might be excessive due to the presence of the reducing sugar.
  • the batter mix in accordance with this invention may include from 0.5 to 1.5% by weight of a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics.
  • a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics examples include cellulose, for example methyl cellulose is preferred although alginates or other substances may be employed.
  • the barrier forming substance may be included in the batter mix or batter emulsion.
  • the barrier forming substance may be applied by spraying or otherwise onto crumbs used in formation of breading to improve their texture and performance upon freezing.
  • the combination of methyl cellulose and D-xylose is particularly advantageous in enhancing browning of the batter. Uptake of water by the batter after microwave heating is also enhanced, leading to formation of a - 4 - crisp product.
  • the batter mix is combined with a liquid such as water, milk or mixtures thereof and an emulsion formed.
  • the amount of liquid used depends on the consistency of the batter required. Generally the proportions by weight of liquid to batter mix will be of the order of 2:1 to 3:1 preferably 2.5:1.
  • the batter emulsion can be coated on food in any suitable way. Foodstuffs may be predusted prior to coating with the batter emulsion. Use of high amylase starch or albumen is preferred although flour or other materials known to those skilled in the art may be employed. Alternatively or in addition a precoat of methyl cellulose may be employed.
  • Prior to cooking breading may be applied to the coated foodstuff.
  • Oriental, Japanese or Panko crumbs may be employed.
  • EXAMPLE A batter mix was formulated according to the following recipe. % by weight based on the total weight of the mix High amylase starch (Microcrisp) 40
  • Pieces of cod 4 cm x 2 cm in size were dried and predusted with powdered albumen powder. The pieces were then coated with the batter emulsion and crumbed using large Japanese type crumbs. The pieces were par fried for 2 minutes. The resultant batter coating was very acceptable, being very crisp and tasty.
  • the pieces were then placed in a dish, covered with film to exclude as much air as possible then placed in a blast freezer.
  • the pieces were maintained below -10°C for 7 days after which they were cooked from deep frozen in a standard catering 150 W microwave oven.
  • the cooked pieces were then examined and tasted.
  • the texture of the product was measured using the Warner Bratzler shear test wherein a sample was inserted into a triangular opening in a blade and then sheared by passage of the blade between two rectangular bars. The force applied to the blade was recorded using a chart recorder.
  • the product was found to have a good taste and texture.
  • the fat content of the batter was low and the batter was firm and crisp.
  • Comparison of the results of the shear test with results from proprietory fried and other products showed the product of the invention to be comparable with fried fresh and non-frozen products.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Un mélange de pâte à frire qui peut être transformé en une émulsion de pâte à frire pour recouvrir d'une couche les aliments destinés à être congelés et à être cuits par un four à micro-ondes. Le mélange comprend de 35 à 60 parties en poids de fécule de pomme de terre modifiée, de 25 à 45 parties en poids de farine sans gluten et de 8 à 12 parties en poids de protéines.
EP88902127A 1987-02-20 1988-02-19 Pate a frire pouvant etre cuite par micro-ondes Withdrawn EP0303666A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB878704050A GB8704050D0 (en) 1987-02-20 1987-02-20 Microwave cookable batter
GB8704050 1987-02-20

Publications (1)

Publication Number Publication Date
EP0303666A1 true EP0303666A1 (fr) 1989-02-22

Family

ID=10612666

Family Applications (1)

Application Number Title Priority Date Filing Date
EP88902127A Withdrawn EP0303666A1 (fr) 1987-02-20 1988-02-19 Pate a frire pouvant etre cuite par micro-ondes

Country Status (4)

Country Link
EP (1) EP0303666A1 (fr)
AU (1) AU1366488A (fr)
GB (1) GB8704050D0 (fr)
WO (1) WO1988006007A1 (fr)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4885180A (en) * 1987-08-26 1989-12-05 General Foods Corporation Microwaveable baked goods
US5059435A (en) * 1991-02-21 1991-10-22 Lamb-Weston, Inc. Process for making a starch coated potato product
US5141759A (en) * 1991-02-21 1992-08-25 Lamb-Weston, Inc. Coated potato product
GB9118241D0 (en) * 1991-08-23 1991-10-09 Novus Investments Ltd Food products
CA2132053A1 (fr) * 1993-10-13 1995-04-14 Dalip Kumar Nayyar Amelioration de la texture d'enrobage alimentaire par addition d'un systeme proteine-acide
GB9408882D0 (en) * 1994-05-05 1994-06-22 Novus Ingredients Limited Microwave cookable food coating
GB9507715D0 (en) * 1995-04-13 1995-05-31 Novus Foods Ltd Microwave batter
JP3515124B2 (ja) * 1995-07-15 2004-04-05 ノバス フーズ リミテッド マイクロ波で加熱した食品の安定化
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US6132785A (en) * 1998-10-29 2000-10-17 J. R. Simplot Company Process for preparing batter coated french fried potato strips
EP1053690A3 (fr) * 1999-05-17 2003-07-02 VK Mühlen Food Service GmbH Produit enrobé de pâte et frit et son procédé de fabrication
ES2197009B1 (es) * 2002-06-04 2005-03-01 Alimentaria Adin, S.A. Proceso para la preparacion de un alimento rebozado y congelado.
WO2009095737A2 (fr) * 2008-01-31 2009-08-06 Tecnoaliméntica Ltda Composition pour bloquer superficiellement les espaces interfibrillaires de la viande et procédés de traitement de la viande avec ladite composition
GB2461520A (en) 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
WO2011086383A1 (fr) 2010-01-15 2011-07-21 Crisp Sensation Holding S.A. Stabilisation de substrats alimentaires chauffés au four à micro-ondes
US8765202B2 (en) 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
GB201000647D0 (en) 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
EP2522230B1 (fr) * 2011-05-13 2015-12-02 Crisp Sensation Holding SA Pâte à frire pouvant passer aux micro-ondes
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
KR20150003086A (ko) * 2012-05-30 2015-01-08 크리스프 센세이션 홀딩 에스에이 전자레인지용 바타
EP2692242A1 (fr) 2012-07-30 2014-02-05 Crisp Sensation Holding SA Pâte à frire pouvant passer aux micro-ondes
CZ307131B6 (cs) * 2013-01-10 2018-01-31 EXTRUDO BeÄŤice s.r.o. Potravinářská emulze bez lepku pro obalování potravin
EP2901869A1 (fr) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Pâte qui peut être cuite aux micro-ondes

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4208442A (en) * 1978-10-23 1980-06-17 General Foods Corporation Composition for use in preparing a baked coated comestible
US4588600A (en) * 1983-04-18 1986-05-13 Scm Corporation Dry premix composition for imparting a fried appearance to baked foods
US4529607A (en) * 1983-09-14 1985-07-16 National Starch And Chemical Corporation Process for coating foodstuff with batter containing high amylose flour for microwave cooking
GB8403675D0 (en) * 1984-02-13 1984-03-14 Griffith Laboratories Food coating compositions

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8806007A1 *

Also Published As

Publication number Publication date
AU1366488A (en) 1988-09-14
GB8704050D0 (en) 1987-03-25
WO1988006007A1 (fr) 1988-08-25

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