HUT73944A - Expanded coating material - Google Patents

Description

The present invention relates to a novel, defined, smooth-form coating for food coating, preferably with low oil uptake in deep frying, to a process for preparing such a coating material and to a food product coated with such coating material.

There is a constant need for coated food products such as coated meat, poultry, vegetables or fish. Typically, these coated products are prepared by first wetting a raw or at least partially cooked, optionally frozen product, for example, by coating, dipping or spraying with a liquid substance such as water or a thin paste, and then, after wetting, granular coating material is applied. If desired, the steps of wetting and applying the coating material may be repeated to form a multilayer coating. Prior to storage, the coating is pre-cured, for example pre-baked.

The well-known crumb coatings contain particles of heat-treated starch. Some processes for preparing these materials have long been known. One is to bake a loaf of bread, which after drying is ground to a standard bread crumb. Another method involves extruding a mixture of flour and water, for example, grinding the extrudate into so-called Japanese crumb.

The resulting crumb coatings have a sandy, irregular appearance. These crumb coatings absorb a significant amount of oil when deep-fried in the coated product. Further, while providing different crumbs of Japanese crumbs containing particles of different colors, there is a continuing need for further variations.

U.S. Patent No. 4,568,550 (General Foods Corp.) discloses extrusion of doughs having a moisture content of 20-40% at a temperature of 60-120 ° C. Ref. No. 83432-2227C-GA / KmO

under pressure, at low shear, for a period of time sufficient to solidify the protein and partially gelatinize the starch in the flour, while maintaining the integrity of the starch granules. The extrudate is then subjected to suitable conditions to swell and expand. The swelling disperses the extrudate, resulting in a bread-like structure with the required air content. This process therefore teaches the opposite of obtaining a smooth, shape-holding extrudate.

Accordingly, it is an object of the present invention to provide a novel shaped particulate coating material having a defined smooth shape and low oil uptake during deep frying.

Accordingly, the present invention provides a crisp, particulate coating material having a defined smooth shape and an oil uptake of less than 40% by weight of the crumb composition, 90-40% starch and 10-60% protein, provided that the protein content is less than 30% of the dry weight and the protein is a rapidly hydrating protein.

The present invention also relates to a process for the preparation of a defined, smooth-shaped, granular coating material having an oil uptake of less than 40% by weight of the crumb composition which comprises:

a) extruding the dough containing 10-60% by weight of protein and 90-40% by weight of dry weight of starch through a properly formed die, provided that if the dough contains 30-60% of protein, the extrudate is 60-100% by weight; At a temperature of less than 30%, the dough is substantially hydrated and extruded at a temperature below 40;

b) forming the resulting extrudate into cut particles of approximately uniform thickness, and

c) causing the granules to expand.

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The invention further relates to a food product comprising an edible core and a defined, smooth, shaped particle coating as described above.

By oil uptake is meant the percentage of oil absorbed / absorbed by the crumb preparation during the cooking process in the oil to cook the food coated with the crumb. Preferably, the oil uptake of the crumb is below 30%, more preferably below 25%.

By specific shape, it is understood that the granular coating material does not undergo swelling during production, in other words, the original shape of the coating material is retained during processing.

Rapidly hydrating protein refers to a protein which is completely hydrated at room temperature within 2-5 minutes.

The pasta composition is prepared by mixing the required granular ingredients with water, preferably with a water content of 23 to 45%. More preferably, a dough having a protein content of 30-60% contains 25-40% moisture, more preferably 28-33% moisture, most preferably 30% moisture. More preferably, the protein content below 30% has a moisture content of 35 to 45%.

The particulate component thus contains starch and protein in a ratio of 9: 1 to 2: 3. If the protein content is not a fast hydrating protein, the preferred starch: protein ratio is 2: 1 to 2: 3, more preferably 3: 2 to 1: 1. If the protein content is essentially a rapidly hydrating protein, the preferred starch: protein ratio is 4: 1 to 7: 1.

Suitable proteins include plant proteins, such as soy protein, chickpea protein, and especially cereal proteins, such as vital wheat gluten.

Suitable starches include vegetable starches, such as potato starch, and especially cereal starches, such as wheat starch,

corn starch and rice starch. A preferred starch is waxy wheat starch.

Since starches and proteins are present in the flours, such flours, such as cereal flours, may be used with or without the addition of additional starch and / or protein to achieve the desired starch / protein ratio required for the preparation of the dough. The flour used is particularly Canadian Wheat Red Springs (CWRS) flour.

Other optional ingredients that may be present in the crumb coating include salt, flavorings, fillers, plant particles, sugar, fats, emulsifiers, dyes, gasifiers, dietary fibers, and bran.

If the protein content of the dough is 30 to 60%, the dough is extruded through a mold of suitable shape at a temperature of 60 to 100 ° C, preferably 65 to 80 ° C, more preferably 70 ° C.

If the protein content of the dough is less than 30%, the dough is extruded at a temperature below 40 ° C, preferably below 30 ° C, through a mold of the appropriate shape.

The method used to achieve expanded granule expansion may be any suitable method known to those skilled in the art. Preferably, the expansion is effected by heat treatment.

The heat treatment is preferably carried out by frying in oil, heating in a hot air oven or microwave treatment. Most preferably, the expansion is accomplished by frying the dry granules in oil, preferably at a temperature of 170 ° C to 220 ° C, until the desired extent is reached.

In the process detailed above, after step (b), an additional drying step may be incorporated in which the shaped particles are dried to a moisture content of 5 to 30%. This is particularly advantageous if the moisture content of the dough before extrusion is greater than 35%, since drying prevents the formed particles from adhering to one another. If the

The dough has a protein content of 30-60%, the formed granules are preferably dried to a moisture content of 10-20%, more preferably 15%. If the protein content of the dough is below 30%, the formed granules are preferably dried to a moisture content of 22 to 25%.

The final shape of the crumb is determined by the cross-section of the tool, which may be of any shape. However, it is preferred that the final crumb size does not exceed 12 mm, more preferably not more than 10 mm. Especially suitable maximum sizes are between 3 and 8 mm, which are large enough to be defined but not too large to be unpleasant when cutting or biting the final product with the crumb.

Application of the crumb coating composition

The crumb coating composition of the present invention may be used to prepare foods such as coated meats, poultry, vegetables or fish. Preferably, the crumb material is applied to a pre-wetted food material by wetting, dipping or spraying with a liquid material such as water or diluted dough. The coating is pre-solidified, for example by baking.

Food products coated with the crumb according to the invention have a desirable crunchy crumb coating and novel shape when heated for consumption.

In the following, the invention is illustrated by the following examples, the parts and percentages in the examples being parts and percent by weight unless otherwise indicated.

-4. Example A and Comparative Example A-C

Vital wheat gluten, waxy corn starch, salt, and water are prepared in the proportions shown in Table 1.

Table 1

The number of the example % By weight based on the total weight of the composition Protein Starch Salt Water First 22.8 45.7 1.5 30.0 Second 41.1 68.5 1.5 30.0 Third 34.25 34.25 1.5 30.0 4th 68.5 41.1 1.5 30.0 THE 17.1 51.4 1.5 30.0 B 45.7 22.8 1.5 30.0 C 51.4 17.1 1.5 30.0

The dough is extruded using a molded tool from a CLEXTRAL BC 45 cooking extruder at 70 ° C. The shape is 8 mm in diameter, star-shaped. The resulting fiber is cut into molded granules 2 mm thick. These particles are dried at 70 ° C to 15% moisture. The shaped pellets are then baked in hot oil at 170 ° C for 30-40 seconds.

Frozen fish rods are coated with a liquid dough of the following composition:

part flour part NaCl part water

Subsequently, the dough-coated fish rods are coated with the above baked coating particles, and the coated fish rods are suddenly fried for 20 seconds in hot oil, about 190-195 ° C.

The characteristics of the crumb coating are shown in Table 2. Measurements were made after cooking the fish rods for consumption in oil.

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Table 2

The number of the example Characteristics of the crumb coating % fat uptake First smooth, shapely, crisp 20 Second smooth, shapely, crisp, compact 20 Third smooth, shapely, crisp, compact 22 4th crisp, compact 20 THE smooth, firm, non-crunchy starch, brittle 25-30 B slightly coarse, compact, crunchy > 40 C very coarse and hard, not shapely > 40

It has been observed that the higher the protein content, the coarser and stiffer the crumbs will be, and the crumbs will swell more when cooked, thus not keeping their shape. This results in higher fat intake when deep frying. The higher the starch content, the smoother the crumb and the better its shape. However, if the starch content is too high, the more fragile the crumb will be, this oil will penetrate more easily and result in higher fat absorption.

5-10. EXAMPLES A dough with a moisture content of% is prepared from CWRS flour having a starch content of 85% and a protein content of 15%. Protein is a rapidly hydrating protein.

The dough is extruded through a molded tool of a CLEXTRAL BC 45 cooking extruder at 33 ° C. The tool is 8 mm in diameter and star shaped. The resulting fiber was cut into 2 mm thick formed granules and immediately dried under the conditions given in Table 3. The shaped particles are then baked in hot oil at about 190 ° C for 60 seconds.

i

3 Blaz The number of the example Drying temperature (° C) Moisture content after drying fat consumption 5th 40 15% 20% 6th 40 18% 17.4% 7th 70 17% 21% 8th 70 19% 19% 9th 40 24.8% 24.1% 10th 40 29.0% 27.6%

All crumbs received are smooth, firm and crunchy. The crunchiest is the crumb of Example 6.

Comparative Example D

Fish rods are coated with the liquid dough of Example 1. The fish rods are then coated with commercially available Pandora crumbs, and the coated fish rods are baked in hot oil at about 190-195 ° C for 20 seconds before being cooked in oil for consumption. The fat content of the crumb is more than 50%.

Claims (16)

Claims CLAIMS 1. A process for producing a particulate coating material having a defined smooth shape and an oil uptake of less than 40% by weight of the crumb composition, characterized in that: a) extruding the dough containing 10-60% by weight of protein and 90-40% by weight of dry weight of starch through a properly formed die, provided that if the dough contains 30-60% of protein, the extrudate is 60-100% by weight; At a temperature of less than 30%, the dough is substantially hydrated and extruded at a temperature below 40; b) forming the resulting extrudate into shaped particles which are approximately uniformly cut into thin slices, and c) causing the granules to expand. Method according to Claim 1, characterized in that the dough having a moisture content of 23 to 45% by weight is used prior to extrusion. The process according to claim 1 or 2, further comprising a drying step comprising drying the formed granules to a moisture content of 5 to 30% by weight prior to expansion. 4. A process according to any one of claims 1 to 3, wherein the protein is a cereal protein. 5. A process according to any one of claims 1 to 3, wherein the starch is a cereal starch. 6. A process according to any one of claims 1 to 5, characterized in that a) extruding a 2: 1 to 2: 3 starch: protein weight ratio dough at a temperature of 60-100 ° C using a properly formed die; b) forming the resulting extrudate into shaped particles cut into approximately equal pieces; and c) expanding the granules. 7. The method of claim 6, wherein the starch: protein weight ratio of dough is from 3: 2 to 1: 1. Process according to claim 6 or 7, characterized in that the dough is extruded at 65-80 ° C. Method according to any one of claims 6, 7 or 8, characterized in that a dough having a moisture content of 25 to 40% by weight is used prior to extrusion. 10. A6-9. A process according to any one of claims 1 to 6, characterized in that the dough having a moisture content of 28 to 33% by weight is used prior to extrusion. 11. A process according to any one of claims 1 to 3, characterized in that a) extruding a protein dough with a protein content of less than 30%, wherein the protein is substantially completely hydrated and extruded at a temperature below 40 ° C using a properly formed die; b) forming the resulting extrudate into shaped particles cut into approximately equal pieces; and c) expanding the granules. The method of claim 11, wherein the starch: protein weight ratio of dough is 4: 1 to 7: 1. The process according to claim 11 or 12, characterized in that the dough is extruded at a temperature below 30 ° C. Method according to any one of claims 11, 12 or 13, characterized in that the dough having a moisture content of 35 to 45% by weight is used prior to extrusion. .: ···:.:. ·· ··· ·· <·· · * 9 15. A particulate coating composition having a defined smooth shape having an oil uptake of less than 40% by weight of the crumb composition, comprising 10-60% by weight of protein and 90-40% by weight of the composition, with the proviso that if the protein content Below 30%, essentially the total amount of protein is a rapidly hydrating protein 16. A particulate coating material having a defined smooth shape and an oil uptake of less than 40% by weight of the crumb composition which is prepared by: (a) extruding a dough comprising 10-60% by weight of protein and 90-40% by weight of dry weight of starch through a properly formed die, provided that if the dough contains 30-60% of protein, the extrudate is 60-100%; At a temperature of less than about 30% of the dough, and substantially extruding the dough at a temperature of less than about 40; b) forming the resulting extrudate into cut particles of approximately uniform thickness, and c) causing the granules to expand.