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

• the present invention relates to food products provided with a microwavable coating such that the product may be heated by microwave irradiation prior to consumption.
• Examples of such pre-prepared products are batter coated foodstuffs in which the basic foodstuff (e.g. meat, fish, poultry, vegetables, fruit, iced products etc) has been coated in batter, optionally subsequently coated in crumbs, and then deep fried prior to being frozen for supply to the shop, supermarket, or catering establishment.
• the basic foodstuff e.g. meat, fish, poultry, vegetables, fruit, iced products etc
• EP-A-0 155 760 discloses a procedure for forming a coating composition on a foodstuff by applying sequentially
• the overall coating composition (i.e. comprised of (a) - (c) above) is chosen to provide an overall controlled degree of porosity to retain some moistness but to release the excess generated during reheating.
• WO-A-88/06007 relates particularly to a batter composition and also discloses a method by which a foodstuff may be prepared prior to coating with the batter.
• the foodstuff may be predusted with a high amylose starch and alternatively or additionally a precoat of methyl cellulose may be employed.
• a coated foodstuff which may be reheated by microwave irradiation, the method comprising:
• a predust composition which is an admixture of at least one particulate starch and at least one particulate cellulose gum which per se gels upon heating in the presence of moisture
• crumb is applied to the battered foodstuff prior to frying thereof.
• the fried food product may for example be chilled or frozen. If desired, the food product may be subject to further cooking or other processing steps after frying and prior to chilling or freezing.
• the function of the pre-dust composition is to form a dense high viscosity surface film which acts as an oil absorption barrier and a moisture migration barrier. Furthermore, the film acts as a high temperature, freeze stable environment for any seasoning in the product composition (see below), and also as a "substrate" to which
• SUBSTITUTE SHEET bonding with the batter can take place.
• a further function of the film is to act as a cryoprotectant.
• the overall result is that, in the reheated product, the texture of the coated food and the crispness of the batter are as would be expected for a freshly deep-fried coated product.
• the preferred cellulose gums for use in the predust composition are methylcellulose gums (and hydroxyalkyl derivatives thereof) and are most preferably those which, at 2% concentration in water and at a temperature of 50-75°C produce a viscosity of 3000 - 100,000 cP as measured using a Brookfield or similar viscometer using a No. 4 spindle or any viscosity appropriate to the predust composition.
• Particularly suitable cellulose gums are available from The Dow Chemical Company under the Trade Mark METHOCEL.
• Particularly preferred are those METHOCEL products available under the designations A4M, F4M and K4M.
• the starch to be used in the predust composition is preferably one having a low amylose content as this will ensure that the starch (and more particularly the- amylose) does not give the foodstuff an undesirable aftertaste.
• amylose content will be below 35% by weight.
• Starches which meet this criteria include potato, tapioca, arrowroot, corn, sorghum, rice, wheat, oat, waxy maize, waxy
• the product composition may also include seasoning, e.g. in an amount up to 50% (e.g. 20-40%) by weight (of the total weight of the predust composition) of seasoning.
• seasoning in the predust composition will depend on the food product being coated but may include, for example, salt, pepper, flavourings, and flavour enhancers (e.g. monosodium glutamate). It is found that bonding of the predust composition to the foodstuff ie enhanced when salt and other seasonings are present in the predust composition. We have also found that the seasoning appears to be stabilised by the predust. As a result, the full flavour of the seasoning is obtained in the final product, as compared to the case where the seasoning is applied directly to the foodstuff in which case some destabilisation of the seasoning (and hence loss of flavour) seems to occur.
• Examples of gums which may be used in the batter include METHOCEL products available under the designations A4M, F4M, and K4M.
• the D-xylose provides a browning effect (by the Maillard reaction) to give the appearance of a "finished" product from the frying- operation.
• the product from the frying operation is in fact a 'semi-finished' product with the subsequent microwave heating operation providing the 'finishing' step).
• Reducing sugars other than D-xylose may also be used.
• the Glucono-D-Lactone serves to control
• the powdered ingredients will generally be mixed with water in a ratio of one part ingredients to 2-3 parts water (most preferably about 2.5 parts water).
• crumb it is preferred to apply crumb to the battered foodstuff.
• crumb which may be used is RHM 1004 Japanese Style (unbleached).
• the crumb will have a particle size of 2 mm to 8 mm.
• the amount of predust, batter and crumb on the product will be such that, after frying, the coated foodstuff will be 30-40% (e.g. 33-37%) by weight greater than the weight of the uncoated foodstuff. In some circumstances, particularly on smaller core products, the weight increase may be just less than 100%.
• the batter mix when fried, acts as a cryoprotectant to the crumb and after microwave heating causes the crumb to dry out rapidly and regain its texture.
• the battered foodstuff is fried using conventional techniques.
• the temperature of the oil in which the product is fried will be 195 - 198°C.
• the frying oil may be for example a blend of hydrogenated vegetable oils with dimethyl polysiloxane added as a "frying life" extender. Higher frying temperatures may be used if lower frying times are required.
• the increase in temperature during the frying process causes the pre-dust composition (in combination with the moisture naturally present on the surface of the foodstuff) to form a viscous gel coating
• the gel formed by the predust is therefore able to take-up moisture which is thus not released into the batter.
• the gel produced will be stronger and more stable than that obtained by use of the cellulose gum alone and will provide a strong bond between the batter and the foodstuff.
• the gel coating will have a greater or lesser permeability to moisture vapour. It is therefore possible to formulate the predust composition to take into account the amount of moisture which will be released by the foodstuff during frying to ensure that a crisp batter is obtained.
• the gel Upon cooling of the fried product, the gel remains but may or may not decrease in viscosity. During re-heating of the battered product in a microwave oven, the gel (formed from the cellulose gum/starch mixture predust) will again control the moisture which is released into the batter.
• the predust composition may be formulated to take into account the amount of moisture vapour which will be released into the batter during frying and microwaving to ensure that the batter does not become soggy during either of the heating stages. This will ensure that the foodstuff (when eaten) has a good "mouthfeel" as expected for the type of product being consumed.
• the predust composition will be dependent on the moisture control which the gel (produced by heating of the predust during frying and microwaving) is required to exhibit.
• the gel produced by heating of the predust during frying and microwaving
• fish products should lose water through the gel coating during the heating slips to provide an element of "dryness" within the fish flesh as is desirable for a good "mouthfeel”.
• meat and poultry should retain moisture during heating to ensure a desirable "mouthfeel" for the product.
• Other food products eg vegetables
• a predust composition containing 50-70% by weight of cellulose gum based on the total weight of the cellulose gum and starch
• higher moisture release is required, e.g. in the case of fish.
• SUBSTITUTE SHEET Conversely, for a product such a poultry (e.g. chicken) where there is comparatively less moisture release from the foodstuff, a lower amount of cellulose gum would be used (typically 20-30% by weight of the cellulose gum and starch. The higher the amount of cellulose gum in the predust composition the stronger will be the gel formed upon heating. A strong gel gives better stability beneath the batter leading to greater dryness.
• the predust has been carefully formulated to provide the required degree of moisture control, it is also important that the initial moisture content of the foodstuff is correspondingly controlled for optimum results.
• fish should be drained before application of the predust to ensure that the amount of moisture to be released is not far in excess of that for which the predust has been formulated.
• the product After frying, the product is preferably frozen under conditions such that "frost" does not adhere to the coating.
• the speed of freezing is important. It is essential during this process that moisture migration is avoided. Cryogenic freezing has proven to be the best means of freezing because not only is the process very rapid with the product reaching a core temperature of -30° or lower but there is the added bonus of dehydration of any surplus moisture at the surface of the product.
• the product may now be packaged for distribution and sale.
• the packaging may for example be a microwavable bag or tray.
• the foodstuff When required for consumption, the foodstuff in heated in a conventional domestic or commercial microwave oven. During this heating the foodstuff may recover from ca - 20° to ca +80 oC in one to six minutes depending on the oven and on the weight, size and thickness of the core foodstuff. As described above, the predust composition will (during this heating) revert to a viscous gel with the required moisture transmission characteristics for the particular foodstuff to ensure good "mouthfeel" as discussed previously.
• This invention may be used in conjunction with a wide range of foodstuffs, eg meat, poultry, fish, vegetables and fruit.
• the invention may be used, for example, for producing dessert type products in which a fruit puree is coated with batter and crumbs prior to deep frying.
• a so called "apple crumble" of the type available in fast food establishments is a so called "apple crumble" of the type available in fast food establishments.

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• 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)
• Jellies, Jams, And Syrups (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Adhesives Or Adhesive Processes (AREA)
• Medicinal Preparation (AREA)

Applications Claiming Priority (3)

Publications (1)

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Family Applications (1)

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• 1991
  • 1991-08-23 GB GB919118241A patent/GB9118241D0/en active Pending
• 1992
  • 1992-08-24 EP EP92918462A patent/EP0661935A1/de not_active Withdrawn
  • 1992-08-24 JP JP5504216A patent/JPH06510186A/ja active Pending
  • 1992-08-24 AU AU24705/92A patent/AU2470592A/en not_active Abandoned
  • 1992-08-24 CA CA002116218A patent/CA2116218A1/en not_active Abandoned
  • 1992-08-24 WO PCT/GB1992/001559 patent/WO1993003634A1/en not_active Application Discontinuation

Non-Patent Citations (1)

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