GB2460785A

GB2460785A - Breaded food product

Info

Publication number: GB2460785A
Application number: GB0917535A
Authority: GB
Inventors: Christophe Barbe-Richaud; Laurent Le Goff
Original assignee: Doux S A
Current assignee: Doux S A
Priority date: 2007-03-29
Filing date: 2009-10-07
Publication date: 2009-12-16
Also published as: WO2008139076A1; EP2124621A1; FR2914150A1; FR2914150B1; DE112008000834T5; GB0917535D0

Abstract

The invention relates to a breaded thoroughly cooked food product that comprises at least one meat- and/or fish-and/or textured vegetable protein-based substrate, a cheese stuffing, a breaded coating, wherein said food product has a low fat content and a high calcium content.

Description

Breaded food product The invention relates to a breaded food product with a low fat content, comprising a substrate with a base of meat and/or fish and/or egg and/or textured vegetable protein, and a cheese stuffing.

In recent years, dietary habits have changed in western countries.

In particular, the time devoted to each meal has decreased considerably, including both the time spent on preparation and the time spent at the table. One consequence of this change is the general availability of ready-to-use meals which simply have to be heated prior to eating. Another consequence of this change is that main meals are based more and more often on a single dish, thus eliminating dairy products in many cases, which traditionally formed part of a main meal.

Dairy products are vital for a healthy and balanced diet, especially given the fact that they contain calcium salts which can be readily assimilate by the body. They therefore represent an ideal source of mineral calcium, which is essential for developing and maintaining healthy bones. The major calcium input to the bones takes place during growth, i.e. during infancy and adolescence. In later years, the metabolism changes, which results in a gradual loss of the bone reserves built up during growth.

During this period, calcium intake is no longer used to build up the calcium reserve of the bones but to preserve it and thus fight against osteoporosis.

It is therefore particularly important that the intake of calcium is sufficient during the period of growth in the case of children and adolescents, during the menopause in the case of women and over the age of 65 in the case of men. The recommended daily intake of calcium is 900 mg for a child of 7 to 9 years in the case of children and adolescents during the growth period and 1200 mg for an adolescent, menopausal woman or a man over 65, for example.

A daily intake of 1200 mg is also recommended for women who are pregnant or breast feeding in order to guarantee the calcium intake necessary for the development of the foetus and the new-born child.

It would therefore be desirable to have food products which correspond to modern dietary habits and at the same time cover daily calcium requirements.

Fried products, in particular coated with bread, such as breaded escalopes, cordon-blue or similar, breaded chicken nuggets or breaded fish are generally very popular with consumers. Not only does the bread coating impart a crusty texture, it also protects the flavour and succulence of the meat or fish. Furthermore, the golden colouring of fried products makes them very appetising, and particularly pleases children and adolescents. As a result, breaded meats and fish represent an ideal way of getting children and adolescents to eat meat and fish, even though they often do not like meat and fish very much in the natural state.

Breaded products are also very popular with consumers and caterers, especially in collective catering, because they can be supplied in a ready-to-use state and only have to be heated as instructed.

It would therefore be useful to be able to cover a major proportion of calcium requirements with a breaded product, such as a breaded meat or a breaded fish or similar.

However, the nutritional values of breaded products do not generally conform to the requirements of a balanced diet, especially because of their high fat content and their low ratio by weight of proteins/lipids.

It would therefore be desirable to provide consumers with breaded food products with a base of meat and/or fish and/or textured vegetable protein with a crunchy coating, which have a low fat content, a high ratio by weight of proteins/lipids and a high calcium content, and which at the same time offer excellent organoleptic properties.

Having conducted extensive research, the company filing this application has developed a product which satisfies all these requirements.

This invention therefore relates to a breaded food product, thoroughly cooked, comprising -at least one substrate with a base of meat and/or fish and/or textured vegetable protein, and -a cheese stuffing, and -a breaded coating, the food product having -a fat content of less than 10%, preferably less than 9.5%, and even more preferably less than 9% by weight relative to the total weight of the product; and -a calcium content (Ca2) higher than or equal to 140mg per lOOg of product, preferably higher than or equal to 150 mg per 100 g of product, and even more preferably higher than or equal to 160 mg per 100 g of product.

Unless stated otherwise, all the percentages and contents relate to the food product in the thoroughly cooked state.

One of the advantages of the breaded food product proposed by the invention is its low fat content. This low fat content is advantageously obtained by a particular preparation process, during which the step of coating the product ends with a glazing step using a "glaze". y "glaze" is meant a protein solution based on vegetable and/or animal proteins. This glazing step is followed by a step of baking in an oven.

During this oven bakinq step, the "glaze" coagulates and thus forms a protective barrier to prevent the absorption of oil and hence fats when the product is subsequently fried. Applying the "glaze" followed by a baking step means that the breaded food product proposed by the invention absorbs less fat and thus has a lower fat content than a conventional food product made by a preparation process which does not include these specific steps.

Furthermore, the coagulation of the "glaze" during baking in the oven forms a protective barrier to prevent the absorption of ambient moisture, thus preserving the crunchiness and visual appearance of the breaded product proposed by the invention.

At the same time, the breaded product proposed by the invention has the same organoleptic characteristics as conventional breaded products and in particular the crunchiness and softness.

With its particularly high calcium content (Ca2), the breaded product proposed by the invention contributes to ensuring sufficient calcium as part of a balanced diet. In terms of ensuring a balanced diet, this advantage is even more important in the case of persons who need a higher calcium intake, such as children and adolescents during the period of growth, pregnant women, menopausal women and men aged over 65.

The particularly high calcium content is obtained due to the presence of the cheese alone or due to the presence of cheese and extra calcium (Ca2) added to the cheese and/or to the substrate.

Appropriate calcium sources for providing the cheese and/or substrate with extra calcium are calcium salts which can be easily assimilated by the body and include in particular dairy proteins, dairy minerals, calcium gluconate and calcium phosphates.

The breaded food product proposed by the invention advantageously has a sodium (Nat) content of at most 0.80 g per 100 g of product, preferably at most 0.70 g per 100 g of product, and even more preferably at most 0.60 g per 100 g of product. The food product proposed by the invention preferably has a sodium chloride (NaC1) content of at most 1.2 g per 100 g of product, preferably at most 1.0 g per 100 g or product, and even more preferably at most 0.90 g per 100 g of product.

A limited consumption of salt and sodium is an important aspect of maintaining a healthy and balanced diet because too high a consumption of these increases blood pressure, a factor which exacerbates the risk of numerous illnesses such as cardiovascular, neurological and renal illnesses, for example.

Within the meaning of this invention, "cheese stuffing" is intended to mean a stuffing with a base of cheese, processed cheese or a cheese speciality. Within the meaning of this invention, "cheese" is intended to mean a product which may be fermented or not, refined or not, and is obtained exclusively from the following substances of dairy origin: milk, skimmed or semi-skimmed milk, cream, fat, buttermilk, used on their own or in a mixture and wholly or partially coagulated prior to straining or after partially eliminating the aqueous part, the minimum content of dry substance being at least 23 g for 100 g of cheese. The cheeses which may be used for the purpose of the invention include cream cheese, mascarpone, mozzarella, etc., refined cheeses such as Emmenthal, Gouda, etc..

Within the meaning of this invention, "processed cheese" is intended to mean a product obtained by crushing, mixing, melting and emulsifying one or more varieties of cheese subjected to the action of heat and emulsifying agents, with or without adding dairy ingredients and/or other food products, such as cream, butter, butyric fat, other dairy products, provided the lactose content of the finished product does not exceed 5%, salt (sodium chloride), vinegar, spices and other vegetable condiments in a sufficient quantity to impart character to the product. A processed cheese within the meaning of this invention may also incorporate foodstuffs, other than sugars, that are fully cooked or have been subjected to some other appropriate preparation, in sufficient quantities to impart character to the product, provided these added ingredients, calculated on the basis of dry extract, do not exceed one sixth of the weight of the total dry extract of the finished product. The product sold under "The Laughing Cow7" brand by Fromageries Bel (Paris, France) is an example of a processed cheese within the meaning of this invention.

Cheese speciality" within the meaning of this invention is intended to mean a product which may be fermented or not, refined or not, and which does not fall within the definition of the word "cheese" above. It is a food preparation with a base of cheese, such as the products known under the commercial brands/names of Cancoillotte, CrÃ�me de Parmesan, CrÃ�me de Roquefort.

The cheese, processed cheese or cheese speciality may be used in any appropriate form, in particular in the form of a paste, shavings, grated and in slices.

The cheese stuffing advantageously constitutes 7.5 to 20%, preferably 10 to 18%, and even more preferably 12 to 16% by weight of the total weight of the product. Such a quantity of cheese stuffing will ensure a balance between calcium intake and dairy proteins and the intake of fats from the cheese and/or cheese speciality of the stuffing.

The substrate has a base of meat and/or fish and/or textured vegetable protein. "Textured vegetable proteins" are well known to the person skilled in the art and may comprise a base of wheat, soya, peas or any other cereal, tuber or pulse.

The substrate may be enriched with proteins in order to increase the ratio by weight of proteins/lipids. These proteins are added by marinating the substrate in a brine containing an animal and/or vegetable protein hydrolysate. If the substrate is enriched with proteins, the ratio by weight of proteins/lipids may reach values of 2.1 and even 2.2.

In a preferred embodiment, the food product proposed by the invention contains two substrate elements separated by the cheese stuffing or a single substrate folded over so that the cheese is disposed between the two folded parts of the substrate.

The food product proposed by the invention advantageously has a thickness of 15 to 35 mm, preferably 20 to 30 mm, and even more preferably 22 to 28 mm. This results in an optimum balance between the crunchiness of the coating and the softness of the substrate.

Each element of substrate preferably has a thickness of 2 to 10 mm, preferably 3 to 7 mm, and even more preferably 4 to 6 mm.

Based on a first variant, the substrate has a base of minced meat and/or minced fish and/or textured vegetable protein.

Based on a second variant, the meat and/or fish is in the form of a fillet. Within the meaning of this invention, "fillet" is intended to mean one or more slices of meat and/or fish.

Generally speaking, meats and fish with low fat contents are preferred, such as poultry meat, veal and all lean meats in general.

Poultry meats include in particular turkey, chicken, duck, guinea fowl, rabbit, quail, pheasant and game. The preferred meats are turkey meat and chicken meat, in particular turkey and chicken breasts.

The coating of the food product proposed by the invention contains batter, bread crumbs and coagulated proteins emitted from the glaze". The person skilled in the art is familiar with appropriate types of bread crumbs and will choose them depending on the desired organoleptic and visual characteristics.

After rehyciration, the primary role of the batter, essentially comprising flour, proteins and salt, is to bind the substrate and bread crumbs to be adhered to one another. The batter therefore fulfils the role of an "adhesive".

The coating may also contain salt, spices and natural or synthetic flavourings.

The coating of the food product proposed by the invention advantageously represents 15 to 45 %, preferably 15 to 30 %, and even more preferably 20 to 25 % by weight relative to the total weight of the product prior to cooking.

The ratio by weight of proteins/lipids (P/L) is advantageously higher than 1.5, preferably higher than 1.8, and even more preferably higher than or equal to 2.

The breaded food product proposed by the invention advantageously has a ratio by weight of proteins/glucids (P/G) higher than 1.5, preferably higher than 1.8, and even more preferably higher than or equal to 2.

The breaded food product proposed by the invention is advantageously prepared by the method described below. This method of preparing the food product proposed by the invention comprises several steps, in particular -a step of preparing a substrate-cheese stuffing combination, -a step of coating the substrate-cheese stuffing combination comprising the following sub-steps -applying a rehydrated batter, -applying bread crumbs, -glazing, -a step of cooking the coated product obtained from the previous step and -a step of frying the pre-baked product.

The step of preparing the substrate-cheese stuffing combination preferably involves placing the two substrate elements one on top of the other separated by the cheese stuffing or folding a single substrate over so that the cheese is disposed between the two folded parts of the substrate.

If the substrate-cheese stuffing combination is obtained by placing the two substrate element one on top of the other separated by the cheese stuffing, the cheese stuffing is advantageously placed on a single substrate element, after which the second element is placed on the stuffing. If the substrate-cheese stuffing combination is obtained by folding a single substrate over, the cheese is advantageously placed on a first half of the substrate and the second half of the substrate is then folded over the first so that the cheese is thus disposed between the two folded parts of the substrate.

If the cheese stuffing is used in the form of a paste, it is advantageously disposed on the substrate in the form of one or more mounds, preferably 2 to 6 mounds of identical weight, and even more preferably 3 mounds of identical weight.

The rehydrated batter is advantageously applied to all the external faces of the substrate. The rehydrated batter is preferably a mixture of water and flour(s) The person skilled in the art is familiar with appropriate bread crumbs and will choose them depending on the desired organoleptic and visual characteristics.

The sub-step of applying the bread crumbs is followed by a glazing sub-step during which a "glaze" is applied to the coating formed by the bread crumbs. By "glaze" is meant a protein solution with a base of animal and/or vegetable proteins.

Glazing is followed by a step of baking in the oven. The temperature and cooking time naturally depend on the nature of the substrate (meat, fish, etc.), its size and its format (fillet, minced meat, etc.) . The temperature at the core of the product is preferably to 75Â°C, and even more preferably 65 to 70Â°C at the end of baking.

During the baking step, the "glaze" coagulates and thus forms a protective barrier to prevent the absorption of oil and hence fats when the product is subsequently fried. Applying the "glaze" followed by baking in the oven means that the breaded food product proposed by the invention absorbs less fat and therefore has a lower fat content than a conventional food product prepared by a process which does not include these specific steps.

If the baking step is omitted, the resultant breaded product has a higher fat content because the "glaze" has not coagulated and thus formed a protective barrier to prevent the absorption of oil prior to the frying step. The baking step following glazing is therefore very important as regards obtaining a breaded product with a low fat content.

Furthermore, the coagulation of the "glaze" during the process of baking in the oven forms a protective barrier to prevent the absorption of ambient moisture, thus preserving the crunchiness and visual appearance of the breaded product proposed by the invention.

The pre-baked product is fried in vegetable oil. The temperature of the oil will depend on the nature of the oil and the nature of the substrate (meat, fish, etc.), its size and its format (fillet, minced meat, etc.) . The temperatures of the frying oil are generally between 170Â°C and 195Â°C. The frying oil is advantageously selected from oils that are most resistant to high temperatures, such as sunflower oil, palm oil and mixtures thereof, for example.

The breaded coating of the food product proposed by the invention has a very appetising golden colour. The breaded food product proposed by the invention also offers a contrast of textures which is very popular with the consumer because of the combination with a soft substrate, a melted stuffing and a pleasantly crunchy coating.

The softness of the substrate may advantageously be improved by marinating it, especially if the meat, fish and/or textured proteins are of a rather dry nature. The marinade may contain salt, spices, herbs, natural or synthetic flavourings and mixtures thereof in order to impart extra flavour to the substrate.

The marinade may advantageously contain a source of calcium (Ca2) to enrich the substrate with calcium. Appropriate calcium sources for enriching the substrate with calcium are calcium salts that are readily assimilated by the body and include in particular dairy minerals, dairy proteins, calcium gluconate and calcium phosphates.

The marinade may also contain a hydrolysate of animal and/or vegetable proteins in order to enrich the substrate with proteins and thus increase the ratio by weight of proteins/lipids. If the substrate is enriched with proteins, the ratio by weight of proteins/lipids may reach values of 2.1 and even 2.2.

The food product proposed by the invention may be distributed in the fresh or frozen state. It is generally enough to heat it in the oven or a frying pan before eating it.

The invention will now be illustrated on the basis of the examples set out below, although these are not intended to be restrictive.

EXAMPLES

EXAMPLE 1: Turkey stuffed with processed cheese Preparing the substrate The substrate is prepared from the following ingredients: -crushed turkey fillet (diameter of crushing screen: 10 mm) : 85.00% -water: 9.60% -concentrated dairy minerals, sold under the name milkcald 7061 by the Fit company: 0.70% -chicken stock sold under reference BVXPOO7 by SPI Diana: 2.00% -protein source with a cystein base sold under the name Bouquet 400 by Kerry Ingredients: 1.20% -di-, tn-and polyphosphates sold under the name Tan P22 by Sofima: 0.80% -pepper on salt: 0.10% -white salt: 0.60% 100.00% A brine is firstly prepared from the water, concentrated dairy mineral, chicken stock, bouquet 400, phosphates, salt and pepper, after which the meat and brine are mixed for 5 minutes at 20 rpm in a mixer of the Wolfking or CFS brand, alternating the direction of rotation of the blades. The resultant mixture is shaped to a slice of 100 g.

Stuffing the substrate The cheese stuffing is made up of 16 g of processed cheese sold under "The Laughing Cow" brand by Fromageries Bel (France) The cheese is metered by placing three mounds of identical weight on a first half of the substrate slice.

The second half of the substrate is then folded over the first half so that the cheese is disposed between the two slice parts.

Preparing the coating Ingredients -batter sold under reference BM 3056 (1/2.2) by Kerry Ingredients: -bread crumbs sold under reference TKA 051 by Griffith Laboratories: 12%* -Fryshield glaze sold under reference BVG 1386 by Griffith Laboratories: 8%* * the percentages are expressed by weight relative to the total weight of the product prior to baking Coating process Step 1: Applying the batter The rehydrated batter BM 3056 (1/2.2) has the specific feature of being very adhesive because it is made from wheat flour and water. It is applied to all the faces of the substrate.

Step 2: Applying the bread crumbs In step 2, the bread crumbs are applied to all the faces of the substrate to which the batter was applied.

Step 3: Applying the glaze The glaze is applied to the bread crumbs by spraying.

Composition of the uncooked product Coating* 25%** Substrate 75%** * comprising the batter, bread crumbs and glaze ** the percentages are expressed by weight relative to the total weight of the product prior to baking.

Baking The product obtained at the end of the coating process is pre-baked for 12 mm in a dynamic oven with controlled hygrometry at an ambient temperature of 135Â°C, a dew point temperature of 75Â°C, so as to obtain a temperature of between 67 and 70Â°C at the core.

Frying The pre-baked product is then fried in sunflower oil at a temperature of 183 to 192Â°C for 45 s.

The resultant breaded product is of a very appetising golden colour and offers contrasting textures that are very popular with the consumer due to the combination of a soft meat, a melted stuffing and a pleasantly crunchy coating.

Nutritional characteristics Proteins: 16.5%* Lipids (fats) : 7.8%* Glucids: 73%* Calcium (Ca2) : 165.5 mg** NaC1: Q9Q%* Sodium (Nat) : O.60%* Ratio by weight of proteins/lipids (P/L) 2.1 Ratio by weight of proteins/glucids (P/G) 2.26 * the percentages are expressed by weight relative to lOOg of product ** per lOOg of product Evaluation of the organoleptic characteristics The crunchy melt of the coating, the melted stuffing, the softness of the meat and above all the contrast between these in the mouth were found to be very pleasant by a panel of consumers.

COMPARATIVE EXAMPLE 1: Turkey with processed cheese without applying a glaze Preparing and stuffing the substrate The substrate was prepared and stuffed as described in connection with Example 1 above.

Preparing the coating Ingredients -batter sold under reference BM 3056 (1/2.2) by Kerry Ingredients 10%* -bread crumbs sold under reference IKA 051 by Griffith Laboratories 15%* * the percentages are expressed by weight relative to the total weight of the product prior to baking.

Coating process The batter and bread crumbs were applied as described in connection with Example 1 above.

Nutritional characteristics Proteins: 18.4%* Lipids (fats) : Glucids: 8.49%* Calcium (Ca2) : 150 mg** NaC1: 0.98%* Sodium (Nat) : 0.62%* Ratio by weight of proteins/lipids (P/L) 1.93 Ratio by weight of proteins/glucids (P/G) 2.16 * the percentages are expressed by weight relative to lOOg of product ** per lOOg of product The resultant breaded product has a ratio by weight of P/L of less than 2, which demonstrates that glazing before baking is crucial to obtaining a breaded product with a high ratio by weight of P/L.

COMPARATIVE EXAMPLE 2: Turkey with processed cheese without baking in the oven Preparing and stuffing the substrate The substrate was prepared and stuffed as described in connection with Example 1 above.

Preparing the coating The coating was prepared and applied as described in connection with Example 1 above.

Nutritional characteristics Proteins: 18.1%* Lipids (fats) : 1O.2%* Glucids: 7.98%* Calcium (Ca2) : 155.9 mg** NaC1: Q93%* Sodium (Nat) : O.63%* Ratio by weight of proteins/lipids (P/L) 1.77 Ratio by weight of proteins/glucids (P/G) 2.26 * the percentages are expressed by weight relative to lOOg of product ** per lOOg of product The resultant breaded product has a high fat content, significantly higher than the product of Example 1, which demonstrates that the baking step after glazing is very important in obtaining a breaded product with a low fat content.

EXAMPLE 2: Turkey with Reblochon Preparing the substrate The substrate is prepared from the following ingredients: -crushed turkey fillet (diameter of crushing screen: 10 mm) : 85.00% -water: 9.60% -concentrated dairy minerals, sold under the name milkcald 7061 by the Fit company: 0.70% -chicken stock sold under reference BVXPOO7 by SPI Diana: 2.00% -protein source with a cystein base sold under the name Bouquet 400 by Kerry Ingredients: 1.20% -di-, tn-and polyphosphates sold under the name Tan P22 by Sofima: 0.80% -pepper on salt: 0.10% -white salt: 0.60% 100.00% A brine is firstly prepared from the water, concentrated dairy mineral, chicken stock, bouquet 400, phosphates, salt and pepper, after which the meat and brine are mixed for 5 minutes at 20 rpm in a mixer of the Wolfking or CFS brand, alternating the direction of rotation of the blades. The resultant mixture is shaped to a slice of 100 g.

Stuffing the substrate The cheese stuffing is made up of 16 g of Reblochon paste.

The cheese is metered by placing 3 mounds of identical weight on a first half of the substrate slice.

Preparing the coating Ingredients -batter sold under reference BM 3056 (1/2.2) by Kerry Ingredients: 5%* -bread crumbs sold under reference TKA 051 by Griffith Laboratories: 12%* -Fryshield glaze sold under reference BVG 1386 by Griffith Laboratories: 8%* * the percentages are expressed by weight relative to the total weight of the product prior to baking Coating process Step 1: Applying the batter The rehydrated batter BM 3056 (1/2.2) has the specific feature of being very adhesive because it is made from wheat flour and water. It is applied to all the faces of the substrate.

Nutritional characteristics Proteins: 17.3%* Lipids (fats) : Glucids: 8.8%* Calcium (Ca2) : 191.7 mg** NaCl: 1.1%* Sodium (Nat) : 0.6%* Ratio by weight of proteins/lipids (P/L) 1.9 Ratio by weight of proteins/glucids (P/G) 1.96 * the percentages are expressed by weight relative to lOOg of product ** per lOOg of product Evaluation of the organoleptic characteristics The crunchy melt of the coating, the melted stuffing, the softness of the meat and above all the contrast between these in the mouth were found to be very pleasant by a panel of consumers.

EXAMPLE 3: Turkey with ContÃ� Preparing the substrate The substrate is prepared from the following ingredients: -crushed turkey fillet (diameter of crushing screen: 10 mm) : 85.00% -water: 9.60% -concentrated dairy minerals, sold under the name milkcald 7061 by the Fit company: 0.70% -chicken stock sold under reference BVXPOO7 by SPI Diana: 2.00% -protein source with a cystein base sold under the name Bouquet 400 by Kerry Ingredients: 1.20% -di-, tn-and polyphosphates sold under the name Tan P22 by Sofima: 0.80% -pepper on salt: 0.10% -white salt: 0.60% 100.00% A brine is firstly prepared from the water, concentrated dairy mineral, chicken stock, bouquet 400, phosphates, salt and pepper, after which the meat and brine are mixed for 5 minutes at 20 rpm in a mixer of the Wolfking or CFS brand, alternating the direction of rotation of the blades. The resultant mixture is shaped to a slice of 100 g.

Stuffing the substrate The cheese stuffing is made up of a 16 g slice of ContÃ�.

The cheese is metered by placing the slice of ContÃ� on a first half of the substrate slice.

Preparing the coating Ingredients -batter sold under reference BM 3056 (1/2.2) by Kerry Ingredients: 5%* -bread crumbs sold under reference IKA 051 by Griffith Laboratories: 12%* -Fryshield glaze sold under reference BVG 1386 by Griffith Laboratories: 8%* * the percentages are expressed by weight relative to the total weight of the product prior to baking Coating process Step 1: Applying the batter The rehydrated batter BM 3056 (1/2.2) has the specific feature of being very adhesive because it is made from wheat flour and water. It is applied to all the faces of the substrate.

Nutritional characteristics Proteins: 18.5%* Lipids (fats) : Glucids: 94%* Calcium (Ca2) : 224 mg** NaC1: Q9%* Sodium (Nat) : 0.6%* Ratio by weight of proteins/lipids (P/L) 1.98 Ratio by weight of proteins/glucids (P/G) 1.96 * the percentages are expressed by weight relative to lOOg of product ** per lOOg of product Evaluation of the organoleptic characteristics The crunchy melt of the coating, the melted stuffing, the softness of the meat and above all the contrast between these in the mouth were found to be very pleasant by a panel of consumers.

Claims

Claims 1. Breaded food product, thoroughly cooked, comprising -at least one substrate with a base of meat and/or fish and/or textured vegetable protein, and -a cheese stuffing, and -a bread coating, the food product having -a fat content of less than 10%, preferably less than 9.5%, and even more preferably less than 9% by weight relative to the total weight of the product; and -a calcium content (Ca2) higher than or equal to 140 mg per lOOg of product, preferably higher than or equal to 150 mg per 100 g of product, and even more preferably higher than or equal to 160 mg per 100 g of product.
2. Food product as claimed in claim 1, characterised in that the ratio by weight of proteins/lipids (P/L) is higher than 1.5, preferably higher than 1.8, and even more preferably higher than or equal to 2.
3. Food product as claimed in claim 1 or 2, characterised in that it has a sodium (Nat) content of at most 0.80 g per 100 g of product, preferably at most 0.70 g per 100 g of product, and even more preferably at most 0.60 g per 100 g of product.
4. Food product as claimed in any one of claims 1 to 3, characterised in that it has a sodium chloride (NaC1) content of at most 1.2 gper 100 gofproduct, preferablyatmost 1.0 gper 100 gof product, and even more preferably at most 0.90 g per 100 g of product.
5. Food product as claimed in any one of claims 1 to 4, characterised in that the ratio by weight of proteins/glucids (P/G) is higher than 1.5, preferably higher than 1.8, and even more preferably higher than or equal to 2.
6. Food product as claimed in any one of claims 1 to 5, characterised in that the cheese stuffing constitutes 7.5 to 20%, preferably to 18%, and even more preferably 12 to 16% by weight of the total weight of the product.
7. Food product as claimed in any one of claims 1 to 6, characterised in that the substrate has a base of minced meat and/or minced fish and/or egg and/or textured protein.
8. Food product as claimed in any one of claims 1 to 6, characterised in that the substrate is in the form of one or more slices of meat and/or fish.
9. Food product as claimed in any one of claims 1 to 8, characterised in that the substrate has a base of poultry meat.
10. Method of preparing a breaded food product as claimed in any one of the preceding claims, comprising -a step of preparing a substrate-cheese stuffing combination, -a step of coating the substrate-cheese stuffing combination comprising the following sub-steps -applying a rehydrated batter, -applying bread crumbs, -glazing, -a step of baking the coated product obtained from the previous step and -a step of frying the pre-baked product.