EP1748704A1 - Verbesserungen bei oder im zusammenhang mit gefüllten produkten - Google Patents
Verbesserungen bei oder im zusammenhang mit gefüllten produktenInfo
- Publication number
- EP1748704A1 EP1748704A1 EP05744838A EP05744838A EP1748704A1 EP 1748704 A1 EP1748704 A1 EP 1748704A1 EP 05744838 A EP05744838 A EP 05744838A EP 05744838 A EP05744838 A EP 05744838A EP 1748704 A1 EP1748704 A1 EP 1748704A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- food product
- coating
- pasta
- product
- filling
- 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- Withdrawn
Links
- 235000015927 pasta Nutrition 0.000 claims abstract description 76
- 235000013305 food Nutrition 0.000 claims abstract description 75
- 238000000576 coating method Methods 0.000 claims abstract description 53
- 239000011248 coating agent Substances 0.000 claims abstract description 51
- 238000011049 filling Methods 0.000 claims abstract description 45
- 230000004888 barrier function Effects 0.000 claims abstract description 38
- 238000010438 heat treatment Methods 0.000 claims abstract description 27
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 230000005012 migration Effects 0.000 claims abstract description 9
- 238000013508 migration Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 235000015067 sauces Nutrition 0.000 claims description 33
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 16
- 235000013601 eggs Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000003381 stabilizer Substances 0.000 claims description 13
- 239000000428 dust Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 10
- 229940072056 alginate Drugs 0.000 claims description 10
- 235000010443 alginic acid Nutrition 0.000 claims description 10
- 229920000615 alginic acid Polymers 0.000 claims description 10
- 235000013351 cheese Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
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- 229920000609 methyl cellulose Polymers 0.000 claims description 9
- 239000001923 methylcellulose Substances 0.000 claims description 9
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- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
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- 239000000665 guar gum Substances 0.000 claims description 7
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- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 6
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
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- 150000008163 sugars Chemical class 0.000 claims description 6
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
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- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 5
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 2
- -1 hydroxypropyl Chemical group 0.000 claims description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 claims 2
- 229960002900 methylcellulose Drugs 0.000 claims 1
- 239000000047 product Substances 0.000 description 45
- 239000000203 mixture Substances 0.000 description 28
- 239000000839 emulsion Substances 0.000 description 12
- 239000013067 intermediate product Substances 0.000 description 12
- 235000019699 ravioli Nutrition 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 235000008390 olive oil Nutrition 0.000 description 9
- 239000004006 olive oil Substances 0.000 description 9
- 235000011888 snacks Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 5
- 244000056139 Brassica cretica Species 0.000 description 4
- 235000003351 Brassica cretica Nutrition 0.000 description 4
- 235000003343 Brassica rupestris Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000010460 mustard Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000009973 maize Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 239000004131 EU approved raising agent Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000007264 Triticum durum Nutrition 0.000 description 2
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003906 humectant Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015504 ready meals Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- 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
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
-
- 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
-
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to filled food products.
- the present invention relates to filled food products that are heated in a microwave oven prior to consumption.
- the demand for convenience food has steadily increased in recent years.
- ready-made meals and snack products have become increasingly popular with consumers.
- a large number of ready-made meals and snacks have been developed which can be heated in a microwave oven. Whilst these types of snacks and meals can be quickly heated in a microwave oven, the types of meals and snacks that are suitable for heating in such ovens are, to some extent, limited.
- GB 2363049A discloses a food product with at least three layers, the middle layer being a barrier portion to restrict migration of water.
- the document does not discuss the problems of microwaving such a product if it has a batter outer layer, nor does it discuss the uniqueness of pasta as a barrier portion in this respect.
- An object of the present invention is to provide a novel filled food product that can be heated in a microwave oven.
- Another object of the present invention is to provide a filled food product that forms or maintains a crispy outer coating on heating in a microwave oven.
- a microwaveable food product adapted to be cooked or heated prior to consumption comprising a core of filling which generates moisture on cooking or heating, an outer coating adapted to crisp on cooking or heating, and at least one intermediate barrier layer arranged between the core and the coating, the intermediate barrier layer being adapted to substantially prevent migration of moisture between said core and outer coating upon cooking or heating the product, the intermediate barrier layer comprising at least one layer of pasta.
- the intermediate barrier layer may not prevent completely moisture migrating from the core to the outer coating, but will act as a barrier sufficient to stop most moisture migrating from the core to the coating upon cooking or heating, so that the organoleptic qualities of the coating are not impaired.
- the intermediate barrier layer forms a substantially continuous layer around the core of filling.
- the food product of the present invention is adapted for heating in a microwave oven. However, it will be appreciated that the food product can also be prepared by other methods, such as by heating in a conventional oven.
- the pasta may by wt comprise about 68-78% flour, about 8-14% egg and about 8- 30% water.
- the pasta may further comprise rework at about 3-10% by wt.
- the flour may be one traditionally used in the manufacture of pasta, for example refined durum wheat (semolina flour).
- the flour may be of a different type, for example, flour traditionally used to manufacture bread may also be used, or any flour formed by refinement of any grain or bean, such as wheat, maize or soya.
- the flour used may be a combination of any two or more different types of flour.
- the flour used in forming the pasta is preferably semolina flour.
- the egg may be pasteurised liquid egg, whole dried egg, egg yolk or egg white.
- the pasta comprises about 70% wt. flour, about 10% wt. egg, about 15% wt. water and about 5% wt. rework.
- Seasonings may be added to the pasta such, for example as salt and olive oil.
- One or more stabilising agents may also be added to the pasta.
- the one or more stabilising agents preferably comprise at least one of the following; modified waxy maize starch (chemically, physically or enzymatically modified), methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, micro-crystalline cellulose, propolyene glycol alginate, or sodium alginate. xanthan gum, konjac flour and carrageenan, or any combination thereof.
- modified waxy maize starch chemically, physically or enzymatically modified
- xanthan gum konjac flour and carrageenan, or any combination thereof.
- any other suitable stability agent such as propolyene glycol alginate or glycol alginate.
- the pasta is cooked.
- the starch and protein, derived from the flour and egg components of the pasta form a gel which acts as a barrier to substantially prevent water migration.
- the effectiveness of pasta in preventing water migration depends to some extent on the composition of the pasta and thus the degree of gelatenisation that can be achieved.
- Pasta of a shorter texture can be incorporated into the product of the present invention, that is to say pasta which has a more tender bite than traditional pasta formed from refined durum wheat derived from Titicum Duram or bread based wheat flour Titicum Vulgare. This can be achieved, for example, by adding an amount of fat or oil, for example olive oil, to the pasta mix.
- the fat or oil is mixed with water to form an emulsion of fat or oil droplets suspended in an aqueous solution.
- This emulsion mix can be mixed into the pasta dough.
- one or more emulsifying agents are added to the emulsion mix to stabilize the emulsion.
- one or more of the following emulsifying agents are added to the emulsion mix; sodium caesinate, de-heated mustard, guar gum, soya protein, soya flour and or egg yolk.
- a combination of guar gum and de-heated mustard is added to the emulsion mix.
- the core of filling comprises a sauce.
- the core of filling further comprises a solid component.
- the solid component may for example include any type of meat, vegetable, fruit or combination thereof.
- the sauce has a water content of 60% or more. More preferably the sauce has a water content of about 60-80%, more preferably 65-75% and even more preferably 65-70%.
- the sauce is a cheese sauce and the solid component comprises chopped ham. It will be appreciated however that many different types of sauces and solid component combinations may be used. Some examples of such different types of sauce and solid component combinations are described below.
- One or more stabilising agents may be added to said filling.
- the one or may stabilising agents added to the filling may comprise; modified waxy maize starch (chemically, physically or enzymatically modified), methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, micro-crystalline cellulose, xanthan gum, konjac flour and carrageenan, guar gum, whey protein concentrate, a humectant derived from fruit sugars, or any combination thereof.
- modified waxy maize starch chemically, physically or enzymatically modified
- any other suitable modified cellulose may be added to the filling as a stabilising agent.
- the stabilising agents comprise a mixture of modified waxy maize starch, carageenan, methylcellulose, milk protein and humectants such as fruit sugars.
- the stabilising agents help to stabilise the product preventing "boil-out" of the sauce during heating of the product.
- the stabilising agents also help to thicken the sauce to give a good eating consistency.
- the outer coating may comprise a batter coating.
- the batter is a tempura batter.
- the food product may be generally triangular in shape. It will be appreciated however that the food product may be any other shape that can be reasonably manufactured. For example the food product may be square, rectangular or circular.
- a pack comprising a container which contains a plurality of food products according to the present invention, said container being adapted to be placed in a microwave oven for cooking or heating said food products.
- packs may contain a sufficient number of individual food products to provide a filling snack for an individual.
- the packs may, for example, contain six individual food products of 20g each.
- the container may be formed from cardboard which is folded or formed, for example, into a rectangular-shaped box. One side of the box forms a lid and a series of perforations are preferably provided around or on the lid of the container, so that it can be easily opened by tearing along the perforations. Typically, the container will be opened before it is placed in the microwave oven.
- the dimensions of the container may be any which are suitable for both containing the individual food products, and for being placed in a microwave oven.
- the general shape of the container may be, for example, square, triangular, circular, pentagonal, hexagonal or tubular.
- said container contains, or has attached to its inner surface, one or more susceptors.
- a susceptor is provided on the bottom of the container so that the product sits on the susceptor as it is heated. It is also desirable to have a susceptor attached to the inner surface of the lid.
- a microwaveable food product having a core filling which generates moisture on cooking or heating, an outer coating adapted to crisp on cooking or heating, and an intermediate barrier layer arranged between the core and the coating, said intermediate barrier layer comprising at least one layer of pasta, said method comprising: extruding a portion of said filling into a layer of said intermediate barrier so that the intermediate barrier layer surrounds the filling, and applying to the outer surface of said barrier layer a coating, characterised in that said intermediate barrier layer is adapted to substantially prevent migration of moisture between the core and the coating upon cooking or heating the product.
- the intermediate barrier layer comprises a layer of pasta.
- the layer of pasta is formed from raw pasta mix which has been pre-rolled into sheets. The core of filling being extruded so that it becomes sandwiched between two of said sheets which are then sealed around the filling to form a substantially continuous layer.
- the pasta dough may be co-extruded with the filling through a co-extrusion head.
- the term "pasta" as used in this specification is meant to cover the generic name for an international range of foods made from a basic mixture of wheat flour or semolina (preferably drum semolina) and water. Eggs may preferably be used in place of some of the water to give a firmer texture and a more yellow colour. Wholemeal and vegetable flavoured varieties are also available.
- Pasta is an unleavened food product in contrast with leavened products (such as bread dough, etc) that include raising agents whether natural or synthetic (e.g. yeast or sodium bicarbonate respectfully). Thus pasta contains no such raising agents.
- the method further comprises cooking the food product prior to the application of said coating.
- the product is cooked by steaming or immersing the product in a bath of hot or boiling water.
- the product is steamed or boiled so that the core of filling reaches a temperature of about 72°C.
- the steaming or boiling of the product allows the starch and protein components present in the pasta sheet to gel together, thereby improving the effectiveness of the pasta in preventing water migration.
- a batter coating is applied to the outer surface of the intermediate barrier layer.
- a pre-dust coating is applied to the outer surface of the intermediate barrier layer prior to the application of the batter coating.
- the pre-dust coating typically comprises flour which is dusted over the outer surface of the intermediate barrier layer.
- the pre-dust coating reduces contact between the batter and the intermediate barrier layer so that the batter can rise and crisp on cooking.
- the food product is fried in oil after the application of said coating.
- Figure 1 shows a plan view of a food product in accordance with the present invention
- Figure 2 shows a side perspective view of the product shown in Figure 1
- Figure 3 shows a cross-sectional view of the food product shown in Figures 1 and 2
- Figure 4 shows an intermediate product in accordance with the present invention
- Figure 5 shows a cross-sectional view of the food product shown in Figure 4
- Figure 6 shows a flow diagram for manufacturing a food product in accordance with the present invention
- Figure 7 shows a side perspective view of a microwaveable container which contains a food product in accordance with the present invention
- Figure 8 shows a side perspective view of the container of Figure 7 with its lid removed so that the interior of the container can be seen
- a food product 1 in accordance with the present invention has a substantially triangular shape and comprises an inner core of filling 2, a layer of pasta 3 which surrounds the filling, and an outer crispy batter coating 4 which surrounds the pasta layer
- the filling 2 comprises a solid component 5 that is substantially uniformly dispersed in a sauce 6.
- the solid component typically comprises chopped meat pieces, for example, chopped ham or turkey pieces.
- the solid component may comprise chopped vegetables.
- the sauce component 6 may be a cheese sauce, although other types of sauces having different flavourings may be incorporated into the filling.
- a pesto sauce or pepper sauce may be used.
- Optional seasonings such, for example, as salt and ground pepper may also be added to the filling.
- thickening agents may be added to the sauce 6.
- modified waxy maize starch and methyl cellulose, fruit sugars, milk protein, guar and xanthan gum may be incorporated into the filling 2.
- an intermediate product 10 is first formed.
- the intermediate product 10 is triangular in shape and comprises a core of filling 2 of ham pieces 5 in a cheese sauce 6 which is surrounded by a layer of pasta 3.
- the pasta layer 3 is of a substantially uniform thickness. However, at edges 11, 11 ', the depth of the pasta layer slightly increases and the layer extends outwards from the filling to form a seal 12 which extends about the entire lateral circumference of the intermediate product 10.
- the pasta which is used to form the pasta layer 3 may be manufactured in the traditional way by blending egg and water with flour to form a pasta dough.
- the ham 5 and cheese sauce 6 filling is prepared by mixing together chopped ham pieces, which are approximately 5mm in size, with a ready-made cheese sauce.
- Standard apparatus for manufacturing stuffed pasta products, such as ravioli is used to manufacture the intermediate product 10.
- Such apparatus is known in the art.
- a double sheet kneader sheeter and a double sheet ravioli former as manufactured by Tecnologie Alimentari (Tecna) may, for example, both be used to manufacture the intermediate product 10 of the present invention.
- the pasta dough and filling mixture are loaded into the apparatus as appropriate in order for the intermediate food product 10 to be made.
- the intermediate product 10 After the intermediate product 10 has been formed using known manufacturing methods, the intermediate product is heated in a steam oven operating at 100°C (or blanching unit operating at 100°C) for a sufficient time for the filling 2 to reach a target temperature of 72°C.
- the intermediate product 10 after it has been steamed, is covered in a pre-dust and then is coated with a tempura batter using conventional batter coating methods.
- the batter coated product is then fried in oil to crisp the batter, thereby forming the food product 1.
- the food product is frozen, packed and labeled in the conventional manner.
- the food product is packed into rectangular-shaped cardboard containers of a standard type that are suitable for placing in a microwave oven.
- the containers are formed from a cardboard blank that is folded and glued to form a rectangular-shaped box.
- Figures 7 and 8 show a rectangular cardboard container 20.
- the container 20 has a base 21, four side walls 22, 23, 24, 25 and a lid 26.
- the lid has a series of perforations 27 which extend substantially parallel to, and in close proximity to the edges of the lid 26. In one corner of the lid, the perforations extend to the corner so as to form a pull tab 28.
- a susceptor 29 is laminated to the inner surface of the base 21.
- the susceptor 29 is a rectangular plate which substantially covers the upper surface of the base 21.
- a second susceptor 30 is laminated to the inner surface of the lid 26.
- the second susceptor 30 is also a rectangular plate.
- the dimensions of the second susceptor 30 are such that the edges of the second susceptor 30 do not extend beyond the boundary defined by the perforations 27.
- a plurality of individual products is placed into every container 20 so that the products substantially cover the inner surface of the base 21 of the container without overlapping.
- the container 20 may contain six individual food products 1.
- a consumer of the food product 1 takes the container 20 and using pull tab 28, lifts the corner of the lid from the main body of the container and tears the lid 26 along perforations 27 until a substantially rectangular-shaped section of lid 31, defined within the perforations 27, is completely detached from the rest of the lid 26.
- the second susceptor 30 remains attached to the detached portion of lid 31.
- the detachment from the container 20 of the portion of lid 31 defined within the perforations 27 leaves an opening through which a consumer is able to access the six individual food products 1 contained therein.
- the consumer spaces the individual food products within the container and arranges them so that each individual product makes contact with the susceptor 29.
- the detached lid portion 31 is then held over the opening, with the surface having the second susceptor 30 facing down towards the individual food products 1.
- the detached lid portion 31 is then pushed through the opening, so that the second susceptor 30 is brought into contact with the respective upper surfaces of the individual food products 1.
- the container 20 is then placed into a microwave oven and is heated until the individual products 1 are ready for consumption.
- Example 1 cheese and ham pasta triangle
- the flour is added to a mixing hopper of the pasta sheeter apparatus.
- the egg and water are mixed together.
- the egg/water mixture is slowly added to the flour and mixed over a 15-20 mins period, sufficient to make golf ball sized pieces of mixture.
- the mixture is then formed into sheets by the pasta sheeter apparatus.
- the ham is chopped into 2-3 mm cubes and is added, and thoroughly mixed with the cheese sauce.
- the ham and cheese filing mixture is loaded into the ravioli machine.
- the pasta sheets are also loaded into the ravioli machine and the ravioli machine is run to produce the intermediate product 10.
- the product is then steamed so that the core of filling reaches a temperature of about 72°C.
- the steamed product is then coated with a pre-dust coating.
- the product is coated with tempura batter.
- the product is then fried in oil at 195°C for approximately 65 seconds to produce the final product.
- Example 2 Pesto and mozzarella pasta triangle
- the pasta mixture is formed in the same way as Example 1.
- the mixture is then formed into sheets by the pasta sheeter apparatus.
- the turkey is chopped into 5mm cubes. Basil is added to the pesto and mozzarella sauce and pre-gelatinised starch is gradually added to the mixture, whilst the sauce is stirred continuously. The chopped turkey and grated mozzarella are then added to the sauce.
- the mixture is then loaded into the ravioli machine and the ravioli machine is run to produce a variant intermediate product.
- the product is then steamed so that the core of filling reaches a temperature of about 72°C.
- the steamed product is then coated with a pre-dust coating.
- Example 3 Mixed pepper and ham pasta triangle The pasta mixture is prepared in the same way as for Example l. The mixture is then formed into sheets by the pasta sheeter apparatus.
- the ham is chopped in 5 mm cubes.
- the pre-gelatinised starch is gradually added to the mixed pepper sauce, whilst the sauce is stirred continuously.
- the chopped ham pieces are then added to the mixed pepper sauce and pre-gelatinised starch mix.
- the mixture is then loaded into the ravioli machine.
- the pasta sheets are also loaded into the ravioli machine and the ravioli machine is run to produce a variant intermediate product.
- the product is then steamed so that the core of filling reaches a temperature of about 72°C.
- the steamed product is then coated with a pre-dust coating.
- Example 4 The final products (before cooked by consumer) of Examples 1-3 tested for water content and water activity:
- the PGA will react weekly with the calcium carbonate and any divalent ions present within the wheat flour, this includes protein such as gluten.
- pasta sheet variants (3) + (6) were found to be the best eating quality performers and were trialed on main production lines using a cheese and ham filling.
- Pasta Recipe 3 Method Propolyene Glycol Alginate pre-blended with semolina flour of 14-15%. Protein content for 5 min prior to the addition of water via a drip pan, the materials were then mixed for a further 10-15 mins.
- the Propolyene Glycol Alginate reacts weakly with divalent calcium cations or any divalent ions present within the wheat flour including the protein found within the semolina flour. Thus forming a heat stable gelled alginate solution within the finished product.
- the water molecules will be entrapped partly within the alginate gel mixture and partly from the hydration and bind properties of starch/proteins present within the semolina flour.
- Pasta Recipe 6 Prepared using a pre-emulsion of olive oil in water, the emulsions beingprepared by hydrating natural emulsifier, dehydrated mustard flour and thickener guar gum with water under high shear. Olive oil being slowly blended into the solution again under hig shear to form a stable emulsion. The inclusion of this emulsion within the pasta mix towards the end of the mixing process produces a finished product of slightly shorter texture when compared to the standard product or that of a recipe using olive oil added to the pasta in a non emulsified format.
- the food product of the present invention can be satisfactorily heated in a microwave oven, so that the product maintains a crisp outer coating, and provides an appetizing, textured alternative to existing microwaveable snacks.
- the product can also be conventionally heated in a non-microwave oven such that at least one pasta layer comprised within the intermediate layer of the product acts as a barrier to moisture escape from the sauce within to the outer layer, which may be a batter.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB0410974.0A GB0410974D0 (en) | 2004-05-17 | 2004-05-17 | Improvements in or relating to food products |
PCT/GB2005/001884 WO2005112664A1 (en) | 2004-05-17 | 2005-05-16 | Improvements in or relating to filled products |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1748704A1 true EP1748704A1 (de) | 2007-02-07 |
Family
ID=32527178
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP05744838A Withdrawn EP1748704A1 (de) | 2004-05-17 | 2005-05-16 | Verbesserungen bei oder im zusammenhang mit gefüllten produkten |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP1748704A1 (de) |
GB (2) | GB0410974D0 (de) |
WO (1) | WO2005112664A1 (de) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110204046A1 (en) * | 2005-05-25 | 2011-08-25 | Middleton Scott W | Microwave Heating Construct for Frozen Liquids and Other Items |
US9119410B2 (en) | 2008-02-29 | 2015-09-01 | Intercontinental Great Brands Llc | Filled, baked crispy snack having a high moisture content |
GB2461520A (en) | 2008-07-01 | 2010-01-06 | Magsnack Bv | Manufacturing crumb for the coating of food products |
US20200107554A1 (en) | 2009-12-01 | 2020-04-09 | Arlington Valley Farms Llc | Multi-Layered Food Product and Method For Forming |
US10448653B2 (en) | 2009-12-01 | 2019-10-22 | Arlington Valley Farms Llc | Multi-layered food product and method for forming |
WO2011068902A2 (en) | 2009-12-01 | 2011-06-09 | Arlington Valley Farms Llc | Sandwich and method for forming |
GB201000647D0 (en) | 2010-01-15 | 2010-03-03 | Crisp Sensation Holding Sa | Microwaveable batter |
US8765202B2 (en) | 2010-01-15 | 2014-07-01 | Crisp Sensation Holding S.A. | Coated stabilised microwave heated foods |
US8728554B2 (en) | 2010-01-15 | 2014-05-20 | Crisp Sensation Holding S.A. | Stabilisation of microwave heated food substrates |
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 |
SI2481294T1 (sl) * | 2011-01-27 | 2014-12-31 | Crisp Sensation Holding Sa | Obdan prehranski produkt za v mikrovalovno pečico in postopek in naprave za izdelavo le tega |
DK2481295T3 (da) * | 2011-01-27 | 2015-05-11 | Crisp Sensation Holding Sa | Fremgangsmåde til produktion af mikrobølgeegnede belagte fødevareprodukter |
ITRM20110122A1 (it) * | 2011-03-16 | 2012-09-17 | Uni Degli Studi Di Foggia | Procedimento per la produzione di pasta alimentare. |
GB2489972B (en) * | 2011-04-14 | 2013-09-04 | Carton Brothers | High protein, low-fat crisp snack product |
US20130156925A1 (en) | 2011-12-20 | 2013-06-20 | Crisp Sensation Holding S.A. | Crumb manufacture |
WO2013138581A1 (en) * | 2012-03-14 | 2013-09-19 | Arlington Valley Farms Llc | Multi-layered food product and method for forming |
AU2013267707B2 (en) * | 2012-06-01 | 2016-08-25 | General Mills, Inc. | Food composition and method |
NL2013122B1 (nl) | 2014-07-04 | 2016-07-19 | Aji Food B V | Werkwijze voor het vervaardigen van een tussenproduct. |
IT201900021141A1 (it) * | 2019-11-14 | 2021-05-14 | Bertagni 1882 S P A | Metodo per la realizzazione di pasta alimentare fresca ripiena e relativa pasta alimentare ripiena |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2072595T3 (es) * | 1990-07-20 | 1995-07-16 | Pillsbury Co | Producto alimenticio realizado con una pasta de harina y agua recubierto con una pasta que se hace en el microondas. |
GB2248541B (en) * | 1990-10-12 | 1994-04-27 | Billcrest Prod Ltd | A food product |
US5538744A (en) * | 1995-02-22 | 1996-07-23 | The Pillsbury Company | Ridged dough structure and method of making the ridged dough structure |
PT882407E (pt) * | 1997-06-06 | 2001-08-30 | Nestle Sa | Produto alimentar revestido que compreende massa e recheio |
ATE283634T1 (de) * | 1998-01-26 | 2004-12-15 | Nestle Sa | Gefülltes teigprodukt, das durch mikrowellen krustig wird |
AU3252999A (en) * | 1998-02-06 | 1999-08-23 | Societe Des Produits Nestle S.A. | Method for continuous preparation of a garnished pastry |
US20050238763A1 (en) * | 2002-03-14 | 2005-10-27 | Stanislaw Kocanda | Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life |
CN1268216C (zh) * | 2002-04-19 | 2006-08-09 | 味之素株式会社 | 微波炉烹调用加热处理过的面制包装食品 |
-
2004
- 2004-05-17 GB GBGB0410974.0A patent/GB0410974D0/en not_active Ceased
-
2005
- 2005-05-16 EP EP05744838A patent/EP1748704A1/de not_active Withdrawn
- 2005-05-16 GB GB0509961A patent/GB2414158B/en not_active Expired - Fee Related
- 2005-05-16 WO PCT/GB2005/001884 patent/WO2005112664A1/en not_active Application Discontinuation
Non-Patent Citations (1)
Title |
---|
See references of WO2005112664A1 * |
Also Published As
Publication number | Publication date |
---|---|
GB0509961D0 (en) | 2005-06-22 |
GB2414158A (en) | 2005-11-23 |
WO2005112664A1 (en) | 2005-12-01 |
GB0410974D0 (en) | 2004-06-16 |
GB2414158B (en) | 2007-08-08 |
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