GB2284136A - Batter coated frozen food - Google Patents

Batter coated frozen food Download PDF

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Publication number
GB2284136A
GB2284136A GB9423790A GB9423790A GB2284136A GB 2284136 A GB2284136 A GB 2284136A GB 9423790 A GB9423790 A GB 9423790A GB 9423790 A GB9423790 A GB 9423790A GB 2284136 A GB2284136 A GB 2284136A
Authority
GB
United Kingdom
Prior art keywords
batter
frozen
accordance
comestible
coating
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Withdrawn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
GB9423790A
Other versions
GB9423790D0 (en
Inventor
Byron Junior Boyd Bellamy
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.)
CALEDONIAN SEAFOODS Ltd
Original Assignee
CALEDONIAN SEAFOODS Ltd
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 CALEDONIAN SEAFOODS Ltd filed Critical CALEDONIAN SEAFOODS Ltd
Publication of GB9423790D0 publication Critical patent/GB9423790D0/en
Publication of GB2284136A publication Critical patent/GB2284136A/en
Withdrawn legal-status Critical Current

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Landscapes

  • 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A frozen portion of edible material, for example a fish portion, is coated with a liquid batter, the ratio of water to dry ingredients in the liquid batter being in the range 50:50 to 60:40 and the edible material comprising between 60% and 80% by weight of the coated comestible.

Description

"Preparation of Comestibles" This invention relates to the preparation of comestibles, and relates more particularly but not exclusively to coating a frozen food, for example a fish product, with batter in preparation for subsequent deep frying.
A conventional method of batter-coating frozen fish is to coat a frozen fish fillet with a first layer of batter, apply a layer of breadcrumbs thereto followed by a further layer of batter and to flash-fry the coating before packing and replacing the fillet in a freezer. However, the coated frozen product does not yield a ready-to-eat product after cooking that closely resembles the result of cooking an unfrozen fillet which has been batter-coated immediately prior to deepfrying (ie the staple of fried fish shops in the United Kingdom).
According to a first aspect of the present invention there is provided a method of preparing a frozen comestible, said method comprising the steps of providing a portion of pre-frozen edible material, providing a liquid batter comprising a mixture of dry ingredients and water, and coating said portion with said liquid batter to form a frozen comestible comprising said portion of edible material with a batter coating thereon, wherein said portion of edible material comprises between 60% and 80% by weight of the comestible, and the ratio of water to dry ingredients in said liquid batter is in the range 50:50 to 60:40.
According to a second aspect of the present invention there is provided a frozen comestible comprising an edible material and a batter coating in which the batter coating comprises 20% to 40% by weight of the frozen comestible and the ratio of water to dry ingredients in the batter coating is in the range 50:50 to 60:40.
Said edible material may be fish (preferably substantially skinless and boneless fish) or a fish product (for example scampi or fish cake) or a poultry product (for example chicken) or haggis or sausage or a meat patty (for example beefburger).
According to a third aspect of the present invention there is provided a method of preparing a frozen batter-coated fish fillet, said method comprising the steps of providing a fish fillet, freezing said fillet, providing dry batter ingredients, mixing said dry batter ingredients with water to form a liquid batter, and coating said frozen fillet with said liquid batter to form a frozen batter-coated product, wherein said frozen fillet comprises between 60% and 80% by weight of the batter-coated product, and the ratio of water to dry ingredients in said liquid batter is in the range 50:50 to 60:40.
Typically, said dry ingredients comprise 10% to 20t by weight of the comestible.
Said dry ingredients of the batter are typically a conventional, commercially available batter mix. The dry ingredients may include a mixture of two or more commercially available batter mixes. Typically, the dry ingredients may comprise principally grain flour, preferably wheatflour, edible fats and/or oils, and salt (sodium chloride). Said dry ingredients may additionally comprise milk powder, dried egg (egg white and/or egg yolk), herbs and/or spices, flavourings and/or colourings (whether natural or artificial), and preservatives.
One dry batter which is commercially available and which is suitable for use with the present invention contains the following ingredients (listed in descending weight order): wheatflour, maize flour, defatted soya flour, hydrogenated vegetable fat, salt, raising agents E450a, 500, dextrose.
Another dry batter mix which is commercially available and which is also suitable for use with the present invention contains the following ingredients (listed in descending weight order): wheatflour, raising agents E341, E500, colour E102, E110.
The step of coating said portion of pre-frozen edible material with said liquid batter may comprise dipping said portion into a quantity of liquid batter, or alternatively may comprise passing said portion through a curtain of falling batter.
The coating of batter will freeze or tend to freeze onto the pre-frozen portion, and the coated portion may optionally be subject to a supplementary freezing step, for example by contacting the coated portion with liquid nitrogen and/or nitrogen vapour at a cryogenic temperature.
Embodiments of the invention will now be described by way of example.
Example 1 A conventional dry batter mixture was mixed with 1i times its volume of water to form a liquid batter wherein the ratio of water to dry ingredients was 60:40. A frozen fish fillet was coated with approximately half its own weight of the liquid batter to form a vendible deep-frozen ready-to-fry food product consisting of 65 weight percent fish and 35 weight percent batter coating (ie the food product comprised 65 weight percent fish, 21 weight percent water, and 14 weight percent dry batter ingredients).
The product was subsequently cooked by being submerged while still frozen in a pan of suitably hot cooking oil or fat wherein the product was deep-fried.
Example 2 A conventional dry batter mixture was mixed with its own weight of water to form a liquid batter wherein the ratio of water to dry ingredients was 50:50. A frozen fish fillet was coated with approximately one quarter of its own weight of the liquid batter to form a vendible deep-frozen ready-to-fry food product consisting of 80 weight percent fish and 20 weight percent batter coating (ie the food product comprised 80 weight percent fish, 10 weight percent water, and 10 weight percent dry batter ingredients). The product was subsequently cooked by being submerged while still frozen in a pan of suitably hot cooking oil or fat wherein the product was deep-fried.
Example 3 A minor amount of crushed garlic was included in the liquid batter prior to coating of the fish in Examples 1 and 2 (above). When deep-fried, the product had a garlic flavour.
Modifications and variations of the above described embodiment can be adopted without departing from the scope of the invention.

Claims (19)

1A method of preparing a frozen comestible, said method comprising the steps of providing a portion of pre-frozen edible material, providing a liquid batter comprising a mixture of dry ingredients and water, and coating said portion with said liquid batter to form a frozen comestible comprising said portion of edible material with a batter coating thereon, wherein said portion of edible material comprises between 60% and 80% by weight of the comestible, and the ratio of water to dry ingredients in said liquid batter is in the range of 50:50 to 60:40.
2 A method in accordance with Claim 1 in which the material is fish.
3 A method in accordance with Claim 2 in which the material is substantially skinless and boneless fish.
4 A method in accordance with any preceding claim in which said dry ingredients comprise 10% to 20% by weight of the comestible.
5 A method in accordance with Claim 1 in which the product is a meat or poultry product.
6 A method of preparing a frozen batter-coated fish fillet, said method comprising the steps of providing a fish fillet, freezing said fillet, providing dry batter ingredients, mixing said dry batter ingredients with water to form a liquid batter, and coating said frozen fillet with said liquid batter to form a frozen batter-coated product, wherein said frozen fillet comprises between 60% and 80% by weight of the batter-coated product, and the ratio of water to dry ingredients in said liquid batter is in the range 50:50 to 60:40.
7 A method in accordance with any preceding claim in which said dry ingredients comprise 10% to 20% by weight of the comestible.
8 A method in accordance with any preceding claim in which the step of coating said portion of pre frozen edible material with said liquid batter comprises dipping said portion into a quantity of liquid batter.
9 A method in accordance with any one of claims 1 to
7 in which the step of coating said portion of pre-frozen edible material with said liquid batter comprises passing said portion through a curtain of falling batter.
10 A method in accordance with any preceding claim including a further step of subjecting the coated portion to a supplementary freezing step.
11 A method in accordance with Claim 10 in which the supplementary freezing step comprises contacting the coated portion with liquid nitrogen and/or nitrogen vapour at a cryogenic temperature.
12 A frozen comestible comprising an edible material and a batter coating in which the batter coating comprises 20% to 40% by weight of the frozen comestible and the ratio of water to dry ingredients in the batter coating is in the range 50:50 to 60:40.
13 A frozen comestible in accordance with Claim 12 in which the material is fish.
14 A frozen comestible in accordance with Claim 13 in which the material is substantially skinless and boneless fish.
15 A frozen comestible in accordance with Claim 12 in which the material is a fish product.
16 A frozen comestible in accordance with Claim 12 in which the material is a meat or poultry product.
17 A frozen comestible in accordance with any one of Claims 12 to 16 in which the said dry ingredients comprise 10% to 20% by weight of the comestible.
18 A frozen comestible substantially as described herein with reference to any one of the given Examples.
19 A method substantially as described herein with reference to any one of the given Examples.
GB9423790A 1993-11-26 1994-11-25 Batter coated frozen food Withdrawn GB2284136A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB939324375A GB9324375D0 (en) 1993-11-26 1993-11-26 Preparation of comestibles

Publications (2)

Publication Number Publication Date
GB9423790D0 GB9423790D0 (en) 1995-01-11
GB2284136A true GB2284136A (en) 1995-05-31

Family

ID=10745776

Family Applications (2)

Application Number Title Priority Date Filing Date
GB939324375A Pending GB9324375D0 (en) 1993-11-26 1993-11-26 Preparation of comestibles
GB9423790A Withdrawn GB2284136A (en) 1993-11-26 1994-11-25 Batter coated frozen food

Family Applications Before (1)

Application Number Title Priority Date Filing Date
GB939324375A Pending GB9324375D0 (en) 1993-11-26 1993-11-26 Preparation of comestibles

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GB (2) GB9324375D0 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0954990A1 (en) * 1998-04-27 1999-11-10 Management & Trading N.V. Method for dip-coating frozen, particulate foodstuffs
EP0960575A1 (en) * 1998-04-27 1999-12-01 Management & Trading N.V. Method for dip-coating frozen, particulate foodstuffs
US6235330B1 (en) * 1998-09-18 2001-05-22 Conagra, Inc. Process for making free-flowing, coated, frozen food
FR2898245A1 (en) * 2006-03-07 2007-09-14 Bonduelle Sa Ets METHOD FOR PRODUCING AND PRESERVING A FOOD PRODUCT BASED ON VEGETABLES (S), SUCH AS A BEIGNET, AND PRODUCT OBTAINED
GR1009977B (en) * 2019-11-27 2021-04-22 Α. Και Χ. Υφαντης Αβεε Breaded hot dog sausages and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4107338A (en) * 1976-11-05 1978-08-15 Anheuser-Busch, Incorporated Batter mix containing floury starch of Fl2 Fl2 constitution
WO1985001188A1 (en) * 1983-09-14 1985-03-28 National Starch And Chemical Corporation Batters containing high amylose flour for microwaveable pre-fried foodstuffs
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
US5266340A (en) * 1991-07-23 1993-11-30 Campbell Soup Company Process for preparing batter-coated, chilled food products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4107338A (en) * 1976-11-05 1978-08-15 Anheuser-Busch, Incorporated Batter mix containing floury starch of Fl2 Fl2 constitution
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
WO1985001188A1 (en) * 1983-09-14 1985-03-28 National Starch And Chemical Corporation Batters containing high amylose flour for microwaveable pre-fried foodstuffs
US5266340A (en) * 1991-07-23 1993-11-30 Campbell Soup Company Process for preparing batter-coated, chilled food products

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0954990A1 (en) * 1998-04-27 1999-11-10 Management & Trading N.V. Method for dip-coating frozen, particulate foodstuffs
EP0960575A1 (en) * 1998-04-27 1999-12-01 Management & Trading N.V. Method for dip-coating frozen, particulate foodstuffs
US6235330B1 (en) * 1998-09-18 2001-05-22 Conagra, Inc. Process for making free-flowing, coated, frozen food
USRE39631E1 (en) * 1998-09-18 2007-05-15 Conagra, Inc. Process for making free-flowing, coated, frozen food
FR2898245A1 (en) * 2006-03-07 2007-09-14 Bonduelle Sa Ets METHOD FOR PRODUCING AND PRESERVING A FOOD PRODUCT BASED ON VEGETABLES (S), SUCH AS A BEIGNET, AND PRODUCT OBTAINED
GR1009977B (en) * 2019-11-27 2021-04-22 Α. Και Χ. Υφαντης Αβεε Breaded hot dog sausages and preparation method thereof

Also Published As

Publication number Publication date
GB9423790D0 (en) 1995-01-11
GB9324375D0 (en) 1994-01-12

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Legal Events

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WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)