NL8700134A - Prepn. of coated food prods. - by coating wetted food with dry breadcrumbs, and expanded starch prod. contg. absorbed fat or oil - Google Patents

Abstract

Coated food prod. is prepd. as follows: a food portion with a wet surface is coated simultaneously or sequentially with (a) a dry, particulate bread-crumb material (I); and (b) with a dry, particulate, expanded, at least partially gelatinized starchy prod. (II) contg. absorbed fat and/or oil. Wt. ratio (I):(II)=5-0.5:1. Prefd. (II) have original bulk density not more than 250 g/l, voids up to 300 micron and average particle size 0.1-1 mm, and contain 1-7 times their own wt. of oil and/or fat. Prefd. (I) have average particle size 0.5-3 mm.

Description

Q 7053 (R);

FOOD PRODUCT

The invention relates to an easy method for preparing a coated food product and also to a dry / granular substance and a coated food product.

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There is a continuing need for coated food products / such as coated meat / poultry / vegetables / cheese and fish / suitable for oven roasting / grilling and baking without pre-baking / or those / after pre-baked / microwaveable.

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The invention now provides a method for preparing a coated food product / wherein a piece of food with a moist surface is coated with a dry / granular substance comprising breadcrumb material / which method according to the invention is characterized in that the food piece is coated simultaneously or subsequently with a dry / fine granular substance consisting of an expanded / at least partly gelatinized / starchy product containing absorbed fat and / or oil.

The bread crumb material can be any conventional crumb material normally used in the formation of breading type coatings. Suitable breadcrumbs are, for example, Japanese breadcrumbs / crumbs from corn flakes and breadcrumbs baked in a conventional manner. Bread crumb material with an average particle size ranging from 0/5 to 3/0 mm is preferably used.

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In order to obtain a coated food product that / after being fried / fried or grilled / an extra crispy crust does not have a pleasantly smooth appearance, it is preferable to use a breadcrumb material with an average particle size between 1/2 within the above-mentioned range. and 1.8 mm, wherein less than 5 wt% of the bread crumb material has a particle size of less than 0.7 mm, and wherein less than 5 wt% of the bread crumb material has a particle size of more than 2.4 mm.

The expanded starch-containing product can be applied simultaneously with, or later than, the coating of the food product with the breadcrumb material. The easiest way is to apply the expanded starchy product and the breadcrumb material simultaneously, for example by using a dry mixture comprising both components. The weight ratio of the breadcrumb material to the expanded, fat- and / or oil-containing starch-containing material is preferably between 5: 1 and 0.5: 1.

A smaller amount of starchy product can be used to obtain an unbaked coating layer which makes the product oven-suitable when, after breading, oil or hot fat is sprayed on the surface of the coated product.

The food product can be pre-baked after coating to obtain a product which is suitable for heating by means of microwaves.

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Q 7053 (R). a

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The expanded starchy product can be obtained by various known expansion techniques, such as puffing and drum drying. A particularly suitable method of preparing the expanded starchy material comprises extruding starch at high pressure and elevated temperature. A preferred method of preparing such an extruded, expanded starch product is described in German Patent Application No. 3,206,751. This preference is due to the absorbency and taste.

Suitable expandable starch materials are, for example, wheat flour, maize flour / tapioca, rice flour, corn starch, rice starch and potato starch. The starch product preferably consists of wheat starch. The average particle size of the expanded starchy product is preferably less than the particle size of the coarsest bread crumb material; in addition, the use of an expanded starchy product with an average particle size between 0.1 and 1.0 mm is preferred.

The fat and / or the oil which is incorporated in the starchy material can consist of any edible fat and / or oil or mixture thereof. The fat and / or oil containing starchy material can be obtained by simply mixing the expanded starchy product with the fat. When using fats with a high melting point, it is advantageous to melt them first before mixing them. No melting is required when low melting point fats are used.

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The amount of fat and / or oil included in the expanded starchy product is / is preferably such that it is less than the maximum absorbency of the starchy product.

Depending on the bulk density of the starchy product, the possible weight ratio of starchy material to fat can vary greatly. For starchy products which, before being mixed with the fat, have a bulk density of less than 250 g / l and voids of up to 300 microns, this ratio is preferably between 1: 1 and 1: 7.

For sticking the dry / granular substance, it is preferable that the surface of the piece of food is moist. Wetting can be effected, for example, with water / liquid batter or the like wetting material.

When using a frozen piece of food, wetting can also be accomplished by thawing the top layer / for example using steam, infrared rays / warm air or other possible methods of heating the surface.

Another possibility to promote the adhesion of the dry, granular substance, is to powder the surface of the food product before it is coated. Any suitable powder material which absorbs and / or adheres a wetting material and / or the breadcrumb material can be used. Suitable materials for powdering are, for example, spray-dried fat powder, various protein-based substances, such as gluten, skimmed milk powder, egg whites, etc., native, modified or pre-gelled starches and other substances, such as rusks and fibers.

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The coating material can be mixed with other additives such as flavor, salt, stabilizers and other conventional food coating additives.

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The coating material treatment can be repeated with the same or different compositions of the dry coating material. Before sticking, before applying a coating material treatment, the surface of the coated food product should preferably be wetted with water, a liquid batter or the like wetting material.

The invention will now be elucidated on the basis of the following examples of preparing the coating material and a method for applying this coating material to pieces of foodstuff.

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Example 1

A first batter mixture was prepared containing the following ingredients: 25

Ingredient wt%

Wheat flour 19.40 D.m.v. heat-treated wheat flour 9.80 30 Potato starch 9.80

Spices 3.90

Raising agents 1.0

Skimmed milk powder 0.50

Water 55.60 35 100 «- · / 1 1 * 3 Q 7053 (R) 6

The batter mixture is prepared by mixing the ingredients in a planet-5 mixer for 120 seconds at a speed of 61 revolutions per minute and 240 seconds at a speed of 125 revolutions per minute.

Frozen slices of fish, averaging 6 x 12 x 1 cm in size and weighing 60 g, were each coated with 20 g of the batter. A dry mixture was prepared containing the following 10 ingredients:

Ingredient wt. %

Conventional baked 15 bread crumbs (particle size 30.75 1.6-2.8 mm and moisture content 10-14%)

Fat composition (shortening) based on 38.90 20 of polyunsaturated fatty acids (sunflower oil)

Extruded wheat starch 9.45 (bulk density 90 g / l and a mean particle size of 0.3 mm)

Conventional baked breadcrumbs (particle size 20.90 30 from 0.7-1.4 mm and moisture content 10-14%) _ 100

The starch and fat composition were mixed in a planetary mixer for 120 seconds at a speed of 61 revolutions per minute. Crumbs with a particle size of 1.6 to 2.8 mm were added to this, .7.7 y / v / y / ** and mixed at a speed of 61 rpm for 60 seconds. Finally, crumbs with a particle size of 0.7 to 1.4 mm were added to this and mixed at a speed of 61 rpm for 60 seconds.

The batter-treated slices of fish were each coated with 20 g of the dry mixture. The coated fish steaks were heated at -30 ° C for 40-60 for 10 minutes by means of blowing air frozen and then stored at -18 ° C.

The fish steaks were prepared for consumption by baking in a conventional oven for 30 minutes at a temperature of 230 * 0. The product obtained was juicy on the inside and crispy, but not dry, on the outside.

Example 2 20

Powder material was prepared consisting of the following ingredients: Fat powder containing spray dried fat globules with an average particle size of 0.75 micron of hydrogenated coconut oil containing glycerol lactopalmitate on a caseinate support.

Slices of 6 x 12 x 1 cm fish, the top layer of which was thawed, were each powdered with 2 g of the fat powder and 20 g of the batter system of Example 30 1 was used. A further mixture of the following ingredients was prepared according to the method described in Example 1: '<0 lt V <Q 7053 (R) 8

Ingredient wt. %

Breadcrumbs baked in a conventional manner (particle size 41.10 5 1.8-2.8 mm)

Fat composition based on polyunsaturated fatty acids (27.26%) (sunflower oil)

Extruded wheat starch 6.75 10 (bulk density 90 g / 1; particle size 0.25-0.35 mm)

Conventional baked 24.89 breadcrumbs (particle size 0.7-1.5 mm) - 15 100 g of this mixture were applied to the batter-treated product.

The composite product was prepared by blowing air frozen at -30 ° C for 40-60 minutes and then stored at -18 ° C.

The fish steaks were prepared for consumption by baking in a conventional oven for 20 minutes at 210 ° C.

The baked slices of fish obtained were juicy on the inside and crispy, but not dry, on the outside.

30 Example 3

The top layer of fish slices was thawed and the slices were powdered as described in Example 2, and 20 g of the batter system of Example 1 was applied. Bread crumbs were prepared from the following ingredients: 8 7 0 G13 __ Q 7 7 0 U 7 ir ir ir ir ir ir;;;;;;;;;;;;;;;;;; .- ^ 9

Ingredient Wt. %

40/5 breadcrumbs baked in a conventional manner (particle size 5 2 / 4-2 / 8 mm)

Sunflower oil 27 # 0

Extruded wheat starch 8/0 (bulk density 80 g / 1; particle size 0.2-0 / 3 mm) 10 Conventional baked 24.5 breadcrumbs (particle size 0 / 7-1 / 7 mm) '100 15 The production method was as described in Example 1. 20 g of this breading material was applied to the batter-treated product.

The composite product was pre-baked at 180 ° C for 90 seconds and then by blowing air frozen at -30 ° C for 45 minutes and then stored at -18 ° C.

The slices of fish were dm.v. microwave heating prepared at 650 Watt for consumption for 3 minutes and after 90 seconds the products were inverted.

The baked slices of fish obtained were juicy on the inside and crispy, but not dry, on the outside.

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Claims (23)

1. Process for preparing a coated food product / wherein a piece of foodstuff with a moist surface is coated with a dry, granular substance comprising breadcrumb material / characterized in that the foodstuff piece is simultaneously or subsequently coated with a dry / fine / granular substance consisting of an expanded / at least partially gelatinized / starchy product containing absorbed fat and / or oil. 2. Process according to Claim 1 / characterized in that the piece of food becomes coated with a dry mixture consisting of the breadcrumb material and the expanded fat- and / or oil-containing / starch-containing product. 3. Process according to Claim 2, characterized in that the dry mixture comprises the breadcrumb material and the expanded fat and / or oil-containing / starch-containing product in a weight ratio between 5: 1 and 0.5: 1. 4. Method according to one or more of the preceding Claims, characterized in that the expanded starch-containing product consists of an expanded, extruded starch-containing product. Method according to one or more of the preceding Claims, characterized in that an expanded starch-containing product is used which originally had a bulk density of not more than 250 g / l and cavities up to 300 microns, which are 1-7 times. contains own weight of oil and / or fat. 07 0 01 :: 4 y / udj 6. Process according to one or more of the preceding Claims, characterized in that an expanded starch-containing product is used with an average particle size ranging from 0 to 1 to 5 mm. Method according to one or more of the preceding Claims, characterized in that bread crumb material with an average particle size ranging from 0 to 10 mm is used. Method according to Claim 7 »characterized in that bread crumb material with an average particle size between 1» 2 and 1 »8 mm is used, wherein less than 5% by weight of the bread crumb material has a particle size of less than 0» 7 mm And wherein less than 5% by weight of the breadcrumb material has a particle size greater than 2.4mm. Method according to one or more of Claims 1 to 8, characterized in that the surface of the foodstuff, before it is coated with the granular substance, is powdered with a dry fine powder material and subsequently wetted. 25 10. Process according to one or more of Claims 1-9, characterized in that the food product is frozen and the surface of the food piece is wetted by thawing the top layer. 11. Method according to one or more of Claims Ι-ΙΟ, characterized in that, after the coating has taken place, the piece of food is pre-cooked. 8/0 v 1 ö 4 Q 7053 (R) <* ** 12. Dry / granular product consisting of an expanded / at least partially gelatinized / starchy product containing absorbed fat and / or oil / characterized by an expanded / starchy product originally having a bulk density of not more than 250 g / l and hollow spaces up to 300 microns / containing 1-7 times its own weight of oil and / or fat. Dry / granular material according to Claim 12 / characterized in that the expanded / starchy product consists of an expanded / extruded / starchy product. Dry / granular material according to Claim 12 or 13, characterized in that the expanded starch-containing product has an average particle size ranging from 0.1 to 1.0 mm. Dry granular material according to one or more of Claims 12-14, characterized in that the granular material also comprises breadcrumb material. Dry granular material according to Claim 15, 25, characterized in that the dry granular material comprises the breadcrumb material and the expanded fat- and / or oil-containing starch-containing product in a weight ratio between 5: 1 and 0, 5: 1. Dry granular material according to Claim 15 or 16, characterized in that the breadcrumb material has an average particle size ranging from 0.5 and 3.0 mm. e® "? Λ a / f U ^ '} 0 Q 7053 (R)> - * 18. Dry granular material according to claim 17, characterized in that the bread crumb material has an average particle size between 1.2 and 1.8 mm, wherein less than 5% by weight of the bread crumb material 5 has a particle size of less than 0 .7 mm, and wherein less than 5% by weight of the breadcrumb material has a particle size greater than 2.4 mm. 19. Food product, coated with a dry granular material comprising breadcrumb material, characterized in that the coating layer also comprises an expanded, at least partially gelatinized, starchy product containing absorbed fat and / or oil. * 15 Food product according to Claim 19, characterized in that the expanded starch-containing product consists of an expanded, extruded starch-containing product. 20 Food product according to Claim 19 or 20, characterized in that the expanded starch-containing product has an average particle size ranging from 0.1 to 1.0 mm. 25 Food product according to one or more of Claims 19-21, characterized in that the breadcrumb material has an average particle size ranging from 0.5 to 3.0 mm. 30 Food product according to claim 22, characterized in that the bread crumb material has an average particle size between 1.2 and 1.8 mm, wherein less than 5% by weight of the bread crumb material has a particle size of less than 0.7 mm, and wherein less than 5% by weight of the breadcrumb material has a particle size greater than 2.4mm. / · '·'