201240612 六、發明說明： 【發明所屬之技術領域】 本發明涉及可用微波爐進行烹調或重新加熱的食物製 σσ本發月尤其但非僅涉及包括核心和包圍該核心的塗:層 的食品，例如襄了麵糊或裹了麵包屑的製品。本發明還涉 及未裹塗的食物製品和食物製品成分。本發明還包括可使 用傳統的_、烤架或者通過煎或油炸的方式烹調或重新 加熱的製品。 【先前技術】 很多食材，例如家禽、魚或紅肉的自然肌或蔬菜或加 工食品包含向百分比的水。大多數新鮮食品包含超過60% 的水。這些水中一些是結合水，其被緊緊地附在細胞組分 上。剩餘的自由水是可用並能被凝固。如果將食物製品冰 凍至核心溫度在·rc和_3〇〇c之間或更低，並將其置於微波 爐中受照射’微波能量會主要由已凝固的可用水吸收。傳 統的烹調是從外部進行加熱，而在微波烹調中，熱從内部 產生。加熱過程能夠很快，以致可用水被轉化為蒸汽。當 食物製品被允許在微波爐中加熱之後靜置時，水能繼續從 s亥製品中排出。例如當將冰凍的魚肉加熱時這是尤其明 顯的。失水使得任何食品塗層’尤其是麵糊、麵皮或趣包 屑塗層變得帶有濕氣而不可口。此外，基質的核心由於失 去水份或會變得乾巴巴。 人們曾經嘗試用形成不能滲透的膜的組合物去包裹製 201240612 品來限制水分在微波亨綱 隹’'調的過程中流失。這並不令人滿 意’因為已裹塗製品内部的 町天然水分佈會由於内部壓力及 以蒸汽的形式通過任何塗岸而 1層而失去。此外，不能穿過的塗 層或膜會損害製品的味道和口感。 第wO97/03572號專利公開了浸潰（—regnate)穩定 劑組合物來穩定可微波烹調或重新加熱的食材的方法’所 述穩定劑組合物包括纖維素膠、改質澱粉、多醣類 (P〇lydextrose)、黃原膠（xanthan gum)、卵蛋白和豌豆澱粉。 【發明内容】 根據本發明的第一方面，提供了微波或熱（thermally) 可烹調或重新加熱的食物製品的生產方法，其中所述製品 包括基質’該基質包括塊狀的禽肉、紅肉、魚、蔬菜、水 果或乳製品·，所述方法包括混合步驟，該步驟包括： 將含水的塗層的第一塗層塗在該基質； 其中所述含水的塗層包括水和以乾重計約〇丨至約5 % 的： 纖維素膠 15-35% 改質澱粉 15-50% 水膠體 20-30% 蛋白膠 10-20% 其中成分的百分比選自所述的範圍至總計為100% ;以 及 可選的另外的成分； 201240612 將第一裹屑塗層的細裹屑塗在該含水的塗層以形成包 住基質的細裹屑層； 將麵糊組合物塗在第一裹屑塗層以形成麵糊塗層； 以及可選地將第二裹屑塗層的外部裹屑塗在麵糊塗 層。 改質澱粉在穩定劑組合物中的量優選為約15%至約 40%，更優選為約15%至約40%，更優選為約15%至約35%。 本發明的方法的優點是避免了在塗麵糊組合物之前用 預先上粉（pre-dust)來包裹塊狀的肉、禽肉或魚。使用預先 上粉的缺點是預先上粉的粉末在製造過程中被轉移到麵糊 組合物’致使粘度增大和麵糊的化學成分改變。而且，預 先上的粉末能變得可以空氣散播，導致污染鄰近的設備和 產生潛在危險。這在大規模的工業生產中是尤其不利的。 本發明在商業規模食物製品生產中特別應用得到，例如生 產力超過50 kg/hr，例如超過100 kg/hr，優選超過5〇〇 kg/hr。 含有蛋白質的成分可包括選自以下群組的成分：即蛋 白刀離蛋白和其混合物。而合適的分離蛋白是大豆分離 蛋白。使用卵蛋白是優選的。 ”優選地，在塗上含水的塗層溶液之前用穩定劑組合物 浸潰基f °使用穩定劑對於微波可烹調或重新加熱的製品 來說是特別優選的。 對於熱可烹調或重新加熱的食物製品來說，可以 將穩定劑浸潰基質的步驟。 穩定劑可包括如下所述或可如第w〇97/〇3572號專 6 201240612 開的穩定劑組合物 稱定劑組合物包括 以下的水溶 利，尤其是1 A, C _+、 %如例8或9所公 在本發明的優選方面， 液： 纖維素膠 5-25% 改質澱粉 1 6 - 5 0 % ~稠劑成分 32-79% 其中所述成分的 百分比是以乾重計算的 述的範圍至以總計為 100%。 穩定劑組合物中 的改質澱粉的量以乾 16%至約45% ’更優選為約16%至約慨， 至約35%。 優選地，增稠劑的成分包括以乾重計為 的百分比： 多醣類 3〇-55% 蛋白膠 1-20% 水膠體 1-10% 劑組合物 白 蛋白膠可包括選自以下群纪的m蛋白、乳清蛋 分離蛋白和其混合物。而合適的分離蛋白是大豆分離 蛋白。使用卵蛋白是優選的 合適的水膠體可選自以下的群組：黃原膠、鹿角菜膠 (carageenan gum)、瓜爾膠（guar gum)和其混合物。使用黃 原膠、瓜爾膠或其混合物是尤其優選的。使用黃原膠或包 含黃原膠的水膠體的混合物是特別優選的。優選量為約3 % 至約10%，尤其是約6%。 201240612 纖、隹素膠和改質澱粉可被視為用作熱凝膠成分。增稠 劑成分可作為粘合劑。扃去 g m在不希望受理論的束缚下，據信凝 膝成刀可用來在加敎過巷中取 …避程中形成熱凝膠而防止基質失水。 增稠劑成分可作為增稠劑和粘 、, 則還可作為冷凍保護劑 以致當在微波爐中烹調或重新 啊加熱的過程中，整體的穩定 劑組合物保留基質基體（substra uidirix)节的水，以及以致 所述製品提高了在被冰凍時的儲存性能。 在優選的實施例中’穩定劑組人 纖維素膠 改質澱粉 多醣類 水膠體 卵蛋白. W，且0物包括以下的水溶液： 5-25% 16-35% 30-55% 1-10% 1-20% 其中所述成分的百分比是以乾重钟笪沾 ^ 礼垔。t鼻的，並且選自列 的範圍至總計為100%。 尤其優選的穩定劑組合物包括： 纖維素膠 10-20% 改質澱粉 20-30。/。 多膽類 35-45% 水膠體 3-10% 18% 卵蛋白 物 優選的水膠體是黃原膠或包含黃原膠的水膠體的混合 8 201240612 特別優選的穩定劑組合物包括： 纖維素膠 15% 改質澱粉 24% 多醣類 40% 黃原膠 6% 卵蛋白 15% 總計 100% 優選地，含水的塗層組合物包括水和以乾重計〇丨奚 5%的： 纖維素膠 15-35% 改質澱粉 15-35% 水膠體 20-30% 卵蛋白 10-20% 其中所述成分的百分比是以乾重計的，並且選自所述 的範圍至以總計為1〇〇%。 含水的塗層可為粘性的水溶液可為觸變的，或可為 在不被剪切時形成固體或半固體稠度的凝膠。含水的塗層 優選為自由流動的粘性的液體或凝膠，為方便起見在本說 明書中可被稱為“凝膠，，或“含水的塗層”。 含水的塗層組合物中的優選的水膠體為黃原膠或包含 黃原膠的水膠體的混合物。 優選地’將含水的塗層組合物溶解或分散在水中以形 成固體含量為約0.1%至5%，優選約0.3%至3%，更優選約 1 %的枯性的溶液或凝膠。 201240612 優選地，將含水的穩定劑溶解或分散在水中以形成固 體含量為約0.1%至約20%，優選1%至約8%，更優選約3% 至約5 %的溶液。 優選的纖維素膠可選自以下的群組：曱基纖維素、叛 丙基甲基纖維素和敌曱基纖維素。曱基纖維素或纖維素鱗 尤其特別優選的是以商標METHOCEL A4M銷售的。尤其 優選的量為約10 %，優選約1 5 %。 優選的改質澱粉包括例如通過加熱或乙酿化而改質的 部分已降解的澱粉。可使用羧烷基澱粉例如羧丙基澱粉。 合適的改質澱粉在商標THERMFLO下生產。優選量為約 20%至約30%，優選約24%。 用於凝膠組合物中合適的水膠體可選自以下的群組： 黃原膠、鹿角菜膠、瓜爾膠和其混合物。使用黃原膠、瓜 爾膠或其混合物是尤其優選的。使用黃原膠或包含黃原膠 的水膠體的混合物是特別優選的。優選量大約為5%，尤其 是約6%。 本發明中使用的多醣類可購自帶有商標LITesse的。 可使用的量為約3 0 %至約5 5 %，優選約5 5 %至約4 5 %，更 優選約40%。 在優選實施例中’穩定劑組合物包含多醣類，塗層組 合物不包含任何或大量的多醣類。 蛋白膠可包括選自以下群組的成分：卵蛋白、乳清蛋 白、分離蛋白和其混合物。而合適的分離蛋白為大豆分離 蛋白。使用卵蛋白是優選的。 10 201240612 例如可加入香料、防腐 如有必要可使用更多的成分 劑或著色劑。 優選的穩定劑或含水的塗層組合物不包含大量的其他 殿粉。在尤其優選的實施例中，㈣劑和含水的塗層組合 物其中之-或二者都包括所公開的主要成分，即沒有其份 量足以改變該組合物的基本性質的另外的成分存在。更優 選的疋在穩定劑和含水的塗層組合物中沒有另外的成分。 根據本發明的第二方面，可微波或用熱的方法烹調或 者重新加熱的食物製品包括基f，該基質包括塊狀的禽 紅肉、蔬菜、乳製品或加工食品； 含水的塗層被塗在基質而得的塗層； 其中含水的塗層包括水和以乾重計〇. 1至5 %的： 纖維素膠 15-35% 改質澱粉 15-35% 水膠體 20-30% 蛋白膠 10-20% 第一塗層的細裹屑，其被塗在水溶液塗層以形成包住 基質的細裹屑層； 麵糊組合物’其被塗在第一塗層以形成麵糊塗層； 可選的外部裹屑層，其被塗在麵糊塗層。 蛋白膠可包括選自以下群組的成分：卵蛋白、乳清蛋 白、分離蛋白和其混合物。而合適的分離蛋白為大豆分離 蛋白。使用卵蛋白是優選的。 優選地’在塗上含水的塗層之前用穩定劑組合物浸漬 201240612 基質。使用穩定劑對於可微波的製品來說是特別優選的。 對於可用熱的方法烹調或重新加熱的食物製品來說’ 可省去用穩定劑浸潰基質的步驟。 穩定劑可包括如以上引用本發明的第一和第二方面所 述的、或可如第WO97/03572號專利所公開的組合物。 優選地’含水的塗層包括水和以乾重計〇丨_ 5 %的： 纖維素膠 1505% 改質澱粉 15-35% 水膠體 20-30% 卵蛋白 10-20% 尤其優選的含水的塗層組合物包括： 纖維素膠 20-30% 改質澱粉 20-40% 水膠體 20-40% 卵蛋白 10-30% 特別優選的含水的塗層組合物包括： 纖維素膠 25% 改質澱粉 3 5% 黃原膠 25% 卵蛋白 15% 總計 100% 在本發明的尤其優選的實施例中，將第一塗層的細裹 屑塗在含水的塗層溶液。 有利的是，細裹屑的粒子大小為約〇丨至約lmm，優 12 201240612 選約0.25至約〇.9rnm。可使用更小的粒子例如肩末（crumb dust)。可使用lmm的孔筛將較大的粒子從細粒筛除。細裹 屑T g括在生產用於食物製品的外部塗層的裹屑的過程中 碾磨所產生的細粒。 了使用未經處理的細粒，例如極細的麵包乾。然而使 用極細的麵包乾對於某些應用來說可能並不是優選的，這 是由於其傾向在接觸含水的塗層或凝膠或者在細裹屑層塗 上麵糊組合物中吸水而形成濕的或潺滑的塗層。 優選地，可使用包含水膠體的屑粒。水膠體可選自瓜 爾膠、黃原膠或其混合物。使用水膠體可給細粒提供一定 程度的防水性，減少任何從鄰近的凝膠或麵糊層吸收水分 的傾向。使用第w〇2〇1〇/〇〇n〇1號專利所公開的裹屑生產 過程而得的細粒是特別優選的。 由於細粒不會充分地粘附在乾的基質，例如傳統的預 先上的粉，所以如上所述，不使用含水的塗層或凝膠作為 預先外層（pre-coat)可能難以塗抹第一塗層的屑粉。使用含 水的塗層或凝膠塗層的另外的優點是細粒層可粘附在基質 上’完全地覆蓋或提供外殼包圍著已穩定的基質，以在油 炸過程中減少水蒸氣流失或脂肪的進入。塗上含水的塗層 或凝膠使得在基質上形成完整的塗層，從而使得第一細裹 屑枯附在整個表面，形成完整的細裹屑殼。 可使用第一裹屑塗抹器塗第一裹屑塗層，塗過多的裹 屑並將多餘的抖掉。 裹屑層的負載量依基質粒子的大小和其他因素而定為 13 201240612 已穩定的基質的重量的約5-10〇/〇。 在塗上第-裹屬之後，可使用天婦羅塗抹器或其他方 便的裝置通過沉浸而塗上塗層的麵糊。在塗上麵糊層之 後，可塗上第二外部裹屬塗層。優選地，塗上兩層外部塗 層裹肩，第-塗層為較大的粒子’接着塗另一較小粒子的 塗層以填滿較大的粒子之間的任何間隙。 在優選的實施例中，第—外部裹屑塗層包括大小為 卜3麵，優選為約2mm或適當時更大的粒子。可用裹屑塗 抹器塗抹過多的裹屬’將多餘的抖掉。可使塗上裹 質經過滾筒以提高粘附力， ’ 可塗裹屑粒子較細的第二外部塗層，裹屑粒子例如大 小從約〇.2至約2mm，優選約0.5至約lmm，視乎基質的 大小和第一外部襄屬的尺寸。使用兩層裹屑會形成完整的 塗層而看不到麵糊層。可使用滾筒來提高第二裹屬塗層的 枯附性。 本發明還提供了乾的組合物用於水化以形成根據本發 明的前述方面的穩定劑或含水的塗層。 根據本發明的穩疋方法和穩定劑組合物可被用於已裹 塗的製品例如裹了裹屑的或褒了麵皮的製品。此外，該組 σ物可被用於未裹塗的製品，.包括已烹調的肉例如香腸和 魚。也可將蔬菜和水果穩定。 本方法可包括將第二或更多層的麵糊塗層塗在已浸漬 並已裹塗的基質的步驟。 可將麵糊塗層塗在基質。2〇1〇年…5曰申請、我 14 201240612 們的第觸647.6號英國專财請巾公開了合適的麵糊塗 層，其公開的内容通過引用而被納入本說明書，以實現所 有用途。作為替代，可使用第w〇96/32〇26號專利所公開 的塗層。 可將裹屑塗層塗在麵糊塗層。第w〇2〇1〇/〇〇u〇i號專 利公開了優選的裹屬塗層，其公開的内容通過引用而被納 入本說明書，以實現所有用途。 可將裹了麵糊和/或裹塗了裹屑的製品油炸，然後冰凍 儲存以備使用。 已裹塗的製品，不論其是冰束的、冷藏的或新鮮的， 都可在使用前以煱爐進行重新加熱或烹調，該煱爐選自： 微波爐、傳統的㈣或烤架，油煎或油炸，或者使用微波 和傳統加熱的組合式煱爐。 基質塊可為整個部分，例如整個肌肉部分如單獨的牛 排或魚塊或較大的塊，其可在烹調或重新加熱之後將其切 成單獨的部分。或者，該些件塊可包括已㈣已研碎的塊， 例如可再形成較大份的塊狀或絞碎的製品。 可通過真空浸潰、浸泡或注射以穩定劑組合物浸潰基 質。 根據本發明的穩定劑組合物可帶有多個優點。避免了 預^上粉，從而防止因在生產環境中粉末的散佈而帶來的 題此外，在隨後的裹塗步驟中避免了粉末傳播到所使 用的麵糊内’從而防止在使用過程中麵糊的钻度增加。含 水的塗層或凝膠塗層對於已浸潰的基質展示了良好的轴附 15 201240612 性。提高了隨後塗抹的褒屬或其他細粒的枯附性。在隨後 的微波加熱階財含水的塗層或㈣塗層還 在隨後 障礙’阻礙基質失^分。在不希望受理論的束 信凝膠塗層組合物吸收從核心流失的水分，還作為核心吸 收脂肪的障礙’從而避免損壞核心的味道。用穩定劑的水 溶液浸渍核心有利於在烹調或重新加熱的過程中的核心的 水分含量。 ▲除另有表示外，纟說明t中的量值和百分比是以重量 计算的，並且選自任何所列的範圍至總計為！ 。 通過例子非限制性地對本發明進行進一步說明。 例1穩定劑組合物 使用以下成分準備穩定劑組合物： 成分 % 纖維素膠（Methocel A4M) 15.0 改質丨殿粉（ThermHo) 24.0 多醣類 40.0 黃原膠 6.0 卵蛋白 15.0 總計 100.0 例2通用穩定劑組合物 使用以下成分的組合物來形成粘性的流體塗層組合物 16 201240612 曱基纖維素 15% 改質澱粉 （Thermflo) 24% 卵蛋白 15% 黃原膠 6% 多醣類 40% 100% 將該組合物溶解在水中以生成溶液，其濃度適合在使 用中穩定特定的基質。可改變該通用配方以提高其在特定 基質中的有效性。可通過加入檸檬酸（多達1 〇/0)和抗壞血酸 (多達2%) ’多醣類（Litesse II (商標））則相應地減少，從而 改變以上配方。 例3 -準備穩定劑組合物 將乾粉混合物在盆中部分地水化，然後將其倒入圓蛛 式刹碎機。然後’開動圓钵式刹碎機兩至三分鐘直至將其 充分水化。如有需要，可將混合物直接在圓缽式刴碎機中 水化。或者，可使用裝有通用頭的高剪切攪拌器將穩定劑 水化。 例4-用穩定劑組合物浸潰基質 用以下被準備為乾的混合物的組合物來準備用作雞柳 或雞塊的雞肉混合物，作為已水化的穩定劑組合物的替代 17 201240612 而使用。使用例1 _的穩定劑。 雞肉糜 20% 皮-3mm 18% 雞胸肉 —1 〇mm 50% 水 2% 麵包乾 2% 穩定劑（例1) 5% 調味料 3% 100% 將雞胸肉冷藏到-3°C並使用l〇mm的絞盤絞碎。狡碎 後的溫度是0-3°C。加水擾拌。加入包括以下成分的雞肉廣 攪拌： 雞皮 44% 水 44% 大豆分離物 11% 鹽 1% 100% 加入根據例1的穩定劑並徹底攪拌。加入麵包乾攪拌 後調味。乾的香料粉是優選的。在使用中將該組合物在存 在于基質中的水中溶解以在原位形成含水的穩定劑溶液。 對該混合物施以真空以加固結構，之後將雞肉混合物 18 201240612 冷藏到-3°C並形成塊狀。 可使用類似 對其他已研碎的肉製品使用類似的步驟。 的方法生產大粒子的核心。 例5-用穩定劑組合物浸潰雞肉混合物 雞胸肉（1 3mm) 79% 鹽 1% 水 12% 穩定劑（例1) 5% 菊粉和調味料 3% 100% 例6-用穩定劑組合物浸潰魚肉混合物 鳕魚塊（已部分解凍） 85.8% 鹽 0.9% 水 4.6% 穩定劑（例1) 4.8% 魚肉粘合劑 3.9% 100% 例7麵糊塗層組合物 通過混合以下成分準備麵糊塗層組合物 成分 % 豆粉（Hisoy) 29.0 19 201240612 高激粉酶殿粉（Hylon 7) 28.8 玉米粉 19.2 全蛋（Henningsen W1) 14.0 硬脂酸甘油單酉旨 02.0 D-木糖 02.0 填酸二氫納 1.90 瓜爾膠 1.0 碳酸氫銨 0.7 葡糖酸-D-内酯 0.7 酸式焦磷酸鈉 0.4 增摘劑（Methocel A4M) 0.2 a澱粉酶 0.1 100% .可在帶有開縫粉碎頭的架上使用Silvers〇n DX高剪切 攪拌器將麵糊一批批地進行混合。在直徑為68 cm的大桶 中按25 kilos的水對12.5 kilos的乾麵糊粉的比例將麵糊混 合。之後，按需要將該混合物稀釋例如以得到24:1的水： 粉比例。201240612 VI. Description of the Invention: [Technical Field] The present invention relates to a foodstuff made by cooking or reheating a microwave oven, particularly but not exclusively, a food product comprising a core and a coating layer surrounding the core, such as enamel Batter or breadcrumbs. The invention also relates to uncoated food products and food product ingredients. The invention also includes articles that can be cooked or reheated using conventional _, grills or by frying or frying. [Prior Art] Many ingredients, such as natural muscles or vegetables or processed foods of poultry, fish or red meat, contain a percentage of water. Most fresh foods contain more than 60% water. Some of these waters are bound water, which is tightly attached to the cellular components. The remaining free water is available and can be solidified. If the food product is frozen to a core temperature between /rc and _3〇〇c or lower and placed in a microwave oven, the microwave energy will be absorbed primarily by the solidified water available. Traditional cooking is done from the outside, while in microwave cooking, heat is generated from the inside. The heating process can be so fast that the available water is converted to steam. When the food product is allowed to stand after being heated in a microwave oven, the water can continue to be discharged from the s-sea product. This is especially true when the frozen fish is heated, for example. Dehydration makes any food coating, especially batter, dough or funky coating, moist and unpalatable. In addition, the core of the matrix may become dry due to loss of moisture. Attempts have been made to coat the 201240612 product with a composition that forms an impermeable membrane to limit the loss of moisture during the microwave 隹'' adjustment process. This is not satisfactory 'because the natural water distribution in the interior of the coated product is lost due to internal pressure and in the form of steam through any coating. In addition, coatings or films that cannot pass through can impair the taste and mouthfeel of the article. Patent No. WO97/03572 discloses a method of stabilizing a -regnate stabilizer composition to stabilize microwave-cookable or reheated foodstuffs. The stabilizer composition comprises cellulose gum, modified starch, polysaccharides ( P〇lydextrose), xanthan gum, egg white and pea starch. SUMMARY OF THE INVENTION According to a first aspect of the present invention, there is provided a method of producing a microwave or thermally cookable or reheatable food product, wherein the article comprises a substrate comprising a piece of poultry, red meat a fish, vegetable, fruit or dairy product, the method comprising a mixing step comprising: applying a first coating of an aqueous coating to the substrate; wherein the aqueous coating comprises water and a dry weight Calculated to about 5%: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% protein gel 10-20% wherein the percentage of ingredients is selected from the range to a total of 100 %; and optional additional ingredients; 201240612 Applying a fine crumb of the first crumb coating to the aqueous coating to form a fine crumb layer covering the substrate; applying the batter composition to the first crumb Coating to form a batter coating; and optionally applying an outer crumb of the second crumb coating to the batter coating. The amount of modified starch in the stabilizer composition is preferably from about 15% to about 40%, more preferably from about 15% to about 40%, more preferably from about 15% to about 35%. An advantage of the method of the present invention is that it avoids pre-powdering the meat, poultry or fish prior to application of the batter composition. A disadvantage of using pre-powder is that the pre-powdered powder is transferred to the batter composition during the manufacturing process, causing an increase in viscosity and a change in the chemical composition of the batter. Moreover, the pre-powdered powder can become airborne, causing contamination of adjacent equipment and potential hazards. This is especially disadvantageous in large-scale industrial production. The invention finds particular application in the production of commercial scale food products, e.g. a productivity of more than 50 kg/hr, such as more than 100 kg/hr, preferably more than 5 〇〇 kg/hr. The protein-containing component may comprise a component selected from the group consisting of protein isolates and mixtures thereof. A suitable isolated protein is soy protein isolate. The use of egg proteins is preferred. Preferably, the stabilizer composition is impregnated with a stabilizer composition prior to application of the aqueous coating solution. The use of a stabilizer is particularly preferred for microwave cookable or reheatable articles. For hot cookable or reheatable For the food product, the step of impregnating the matrix with the stabilizer may be included. The stabilizer may include a stabilizer composition as described below or may be opened as described in JP-A-97/〇3572, No. 6, 201240612. Water-soluble, especially 1 A, C _+, % As disclosed in Example 8 or 9, in the preferred aspect of the invention, liquid: cellulose gum 5-25% modified starch 16-500% ~ thickener component 32 -79% wherein the percentage of the ingredients is in the range of the dry weight calculated to be 100% in total. The amount of modified starch in the stabilizer composition is from 16% to about 45% dry, more preferably about 16% % to approx., to about 35%. Preferably, the composition of the thickener comprises the percentage by dry weight: polysaccharide 3〇-55% protein gel 1-20% hydrocolloid 1-10% agent composition The albumin gum may comprise m protein selected from the group consisting of whey egg protein isolate and mixtures thereof A suitable isolated protein is a soy protein isolate. The use of egg protein is a preferred suitable hydrocolloid which may be selected from the group consisting of xanthan gum, carageenan gum, guar gum and its Mixtures. The use of xanthan gum, guar gum or mixtures thereof is especially preferred. Mixtures using xanthan gum or a hydrocolloid comprising xanthan gum are particularly preferred. The preferred amount is from about 3% to about 10%, especially About 6%. 201240612 Fibres, alizarin gum and modified starch can be considered as thermal gel components. Thickener components can be used as binders. Gm does not wish to be bound by theory, it is believed that condensation The knee-shaped knife can be used to form a thermal gel in the dragging lane to prevent the matrix from losing water. The thickener component can be used as a thickener and glue, and can also be used as a cryoprotectant so that when it is in the microwave oven During the cooking or reheating process, the integral stabilizer composition retains the water of the matrix matrix (substra uidirix) and the article improves the storage properties upon freezing. In a preferred embodiment, 'stability Group of human cellulose Gel modified starch polysaccharide hydrocolloid egg protein. W, and 0 includes the following aqueous solution: 5-25% 16-35% 30-55% 1-10% 1-20% wherein the percentage of the ingredients is The dry weight is sputum. It is nasal and is selected from the range of columns to a total of 100%. Particularly preferred stabilizer compositions include: cellulose gum 10-20% modified starch 20-30. Polysaccharide 35-45% Hydrocolloid 3-10% 18% Egg protein Preferred hydrocolloid is a mixture of xanthan gum or hydrocolloid containing xanthan gum. 20120412 Particularly preferred stabilizer compositions include: Cellulose gum 15% modified starch 24% polysaccharide 40% xanthan gum 6% egg protein 15% total 100% Preferably, the aqueous coating composition comprises water and 5% by dry weight: cellulose gum 15-35% Modified Starch 15-35% Hydrocolloid 20-30% Egg Protein 10-20% wherein the percentage of the ingredients is on a dry weight basis and is selected from the range described above to a total of 1〇〇 %. The aqueous coating may be thixotropic in the viscous aqueous solution or may be a solid or semi-solid consistency gel when not sheared. The aqueous coating is preferably a free-flowing viscous liquid or gel, which may be referred to herein as a "gel," or "aqueous coating" for convenience. Preferred in aqueous coating compositions. The hydrocolloid is a mixture of xanthan gum or a hydrocolloid comprising xanthan gum. Preferably, the aqueous coating composition is dissolved or dispersed in water to form a solids content of from about 0.1% to about 5%, preferably from about 0.3% to 3%, more preferably about 1% of a dry solution or gel. 201240612 Preferably, the aqueous stabilizer is dissolved or dispersed in water to form a solids content of from about 0.1% to about 20%, preferably from 1% to about 8 %, more preferably from about 3% to about 5% of the solution. Preferred cellulose gums may be selected from the group consisting of mercaptocellulose, mercaptomethylcellulose, and thioglycolic cellulose. Or cellulose scales are especially particularly preferably sold under the trademark METHOCEL A4M. A particularly preferred amount is about 10%, preferably about 15%. Preferred modified starches include, for example, those which have been modified by heating or brewing. Degraded starch. Carboxyalkyl starches such as carboxypropyl starch can be used. Suitable modified starches are produced under the trademark THERMFLO. The preferred amount is from about 20% to about 30%, preferably about 24%. Suitable hydrocolloids for use in the gel composition can be selected from the group consisting of xanthan gum, Carrageenan, guar gum and mixtures thereof. The use of xanthan gum, guar gum or mixtures thereof is especially preferred. The use of a mixture of xanthan gum or a hydrocolloid comprising xanthan gum is particularly preferred. 5%, especially about 6%. The polysaccharides used in the present invention are commercially available from the trademark LITesse. The amount usable is from about 30% to about 5%, preferably from about 5% to about 45%. %, more preferably about 40%. In a preferred embodiment the 'stabilizer composition comprises a polysaccharide, the coating composition does not comprise any or a large amount of polysaccharides. The protein gel may comprise an ingredient selected from the group consisting of: Protein, whey protein, isolated protein and mixtures thereof. A suitable isolated protein is soy protein isolate. The use of egg protein is preferred. 10 201240612 For example, spices, preservatives can be added, if necessary, more ingredients or colorants can be used. Preferred stabilizer or aqueous coating group The composition does not contain a large amount of other powders. In a particularly preferred embodiment, the (iv) agent and the aqueous coating composition include - or both of the disclosed main ingredients, i.e., no portion thereof sufficient to modify the composition Additional ingredients of the basic nature are present. More preferred enamel has no additional ingredients in the stabilizer and aqueous coating composition. According to a second aspect of the invention, the food can be cooked or reheated microwaved or thermally The article comprises a base f comprising a block of poultry red meat, vegetables, dairy or processed food; a coating of the aqueous coating applied to the substrate; wherein the aqueous coating comprises water and is dry weight 1 to 5%: cellulose gum 15-35% modified starch 15-35% hydrocolloid 20-30% protein gel 10-20% fine coating of the first coating, which is applied to the aqueous coating A fine crumb layer encasing the substrate is formed; the batter composition is applied to the first coating to form a batter coating; an optional outer crumb layer is applied to the batter coating. The protein gel may comprise ingredients selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is a soy protein isolate. The use of egg proteins is preferred. Preferably, the 201240612 matrix is impregnated with the stabilizer composition prior to application of the aqueous coating. The use of stabilizers is particularly preferred for microwaveable articles. For food products that can be cooked or reheated by a hot method, the step of impregnating the substrate with a stabilizer can be omitted. The stabilizer may comprise a composition as disclosed in the first and second aspects of the invention cited above or as disclosed in WO 97/03572. Preferably the 'aqueous coating" comprises water and 干 5 % by dry weight: cellulose gum 1505% modified starch 15-35% hydrocolloid 20-30% egg protein 10-20% particularly preferred aqueous The coating composition comprises: cellulose gum 20-30% modified starch 20-40% hydrocolloid 20-40% egg protein 10-30% Particularly preferred aqueous coating composition comprises: cellulose gum 25% modified Starch 3 5% Xanthan gum 25% Egg protein 15% Total 100% In a particularly preferred embodiment of the invention, the fine coating of the first coating is applied to the aqueous coating solution. Advantageously, the fine crumb has a particle size of from about 〇丨 to about 1 mm, and preferably 12 201240612 is selected from about 0.25 to about 9.9 rnm. Smaller particles such as crumb dust can be used. Larger particles can be screened from the fines using a 1 mm orifice sieve. The fine swarf T g is included in the process of producing the granules produced by the crumb of the outer coating for the food product. Use untreated granules, such as very fine rusks. However, the use of very fine rusks may not be preferred for certain applications due to its tendency to form wet when exposed to aqueous coatings or gels or to water in the fine crumb layer coating composition. Smooth coating. Preferably, crumbs comprising hydrocolloids can be used. The hydrocolloid may be selected from the group consisting of guar gum, xanthan gum or a mixture thereof. The use of hydrocolloids provides a degree of water repellency to the granules, reducing any tendency to absorb moisture from adjacent gel or batter layers. Fine granules obtained by using the crumb production process disclosed in the patent of the Japanese Patent Application No. 1 is particularly preferred. Since the fine particles do not adhere sufficiently to the dry substrate, such as a conventional pre-powder, as described above, it may be difficult to apply the first coat without using an aqueous coating or gel as a pre-coat. Layer of crumb powder. An additional advantage of using an aqueous coating or gel coat is that the fine layer can adhere to the substrate 'completely covering or providing an outer shell surrounding the stabilized matrix to reduce water vapor loss or fat during frying. Entry. The aqueous coating or gel is applied to form a complete coating on the substrate such that the first fine crumb is adhered to the entire surface to form a complete fine crumb shell. The first crumb coating can be applied using a first crumb applicator, applying too much crumb and shaking off excess. The loading of the crumb layer is determined by the size of the matrix particles and other factors. 13 201240612 The weight of the stabilized matrix is about 5-10 Å/〇. After applying the first-wrap, the coated batter can be applied by immersion using a tempura applicator or other convenient device. After applying the upper paste layer, a second outer wrap coating may be applied. Preferably, two outer coating wraps are applied, the first coating being larger particles and then the coating of the other smaller particles to fill any gaps between the larger particles. In a preferred embodiment, the first outer crumb coating comprises particles having a size of 3 faces, preferably about 2 mm or, where appropriate, larger. Use a crumb applicator to apply too much wraps to shake off excess. The coated coat can be passed through a roller to improve adhesion, and the second outer coating can be coated with finer particles, such as from about 〇2 to about 2 mm, preferably from about 0.5 to about 1 mm. Depending on the size of the substrate and the size of the first external genus. The use of two layers of crumb will result in a complete coating without the batter layer. A roller can be used to increase the adhesion of the second coating. The present invention also provides a dry composition for hydration to form a stabilizer or aqueous coating in accordance with the foregoing aspects of the invention. The stabilizing method and stabilizer composition according to the present invention can be used in coated articles such as entangled or scalded articles. In addition, the set of sigma can be used for uncoated articles, including cooked meat such as sausages and fish. Vegetables and fruits can also be stabilized. The method can include the step of applying a second or more layer of batter coating to the impregnated and coated substrate. A batter coating can be applied to the substrate. 2〇1〇...5曰Application, I 14 201240612 Our No. 647.6 British Specials Please disclose the appropriate batter coating, the contents of which are incorporated by reference into this specification for all purposes. Alternatively, the coating disclosed in the 'sw" patent can be used. The crumb coating can be applied to the batter coating. A preferred coating of the wrap is disclosed in the specification of the Japanese Patent Application, the disclosure of which is hereby incorporated by reference in its entirety for all purposes. The batter and/or the crumb-wrapped product may be fried and then stored frozen for use. Wrapped articles, whether ice-cold, chilled or fresh, can be reheated or cooked in a crucible before use. The oven is selected from: microwave ovens, traditional (four) or grills, fried Or fry, or use a combined oven with microwave and conventional heating. The matrix block can be an entire portion, such as an entire muscle portion, such as a separate steak or fish fillet or a larger block, which can be cut into individual portions after cooking or reheating. Alternatively, the pieces may comprise pieces that have been (4) ground, such as a block or shredded article that may be re-formed into larger portions. The matrix can be impregnated with a stabilizer composition by vacuum impregnation, soaking or injection. The stabilizer composition according to the invention may carry a number of advantages. Avoiding the pre-powdering, thereby preventing the problem caused by the dispersion of the powder in the production environment, in addition, in the subsequent coating step, the powder is prevented from propagating into the batter used, thereby preventing the batter during use. The drill has increased. A water-containing coating or gel coat exhibits good axial attachment to the impregnated matrix. Increases the attachment of subsequent smears of genus or other fine particles. In the subsequent microwave heating, the water-containing coating or (iv) coating is also hindered by the subsequent obstacles. It is not desirable to absorb the moisture lost from the core by the theoretical bundle gel coat composition, and also acts as a barrier to the core's absorption of fat' to avoid damaging the core taste. Impregnation of the core with an aqueous solution of the stabilizer facilitates the core moisture content during cooking or reheating. ▲ Unless otherwise indicated, 量 indicates that the magnitude and percentage in t are calculated by weight and are selected from any of the listed ranges to a total of! . The invention is further illustrated by way of example and not limitation. Example 1 Stabilizer Composition The stabilizer composition was prepared using the following ingredients: Ingredient % Cellulose Gum (Methocel A4M) 15.0 Modified Dian Dian Powder (ThermHo) 24.0 Polysaccharide 40.0 Xanthan Gum 6.0 Egg Protein 15.0 Total 100.0 Case 2 General Stabilizer Composition The composition of the following ingredients is used to form a viscous fluid coating composition 16 201240612 曱-based cellulose 15% modified starch (Thermflo) 24% egg protein 15% xanthan gum 6% polysaccharide 40% 100 % The composition is dissolved in water to form a solution at a concentration suitable to stabilize a particular substrate during use. This general formulation can be modified to increase its effectiveness in a particular matrix. The above formula can be changed by adding citric acid (up to 1 〇/0) and ascorbic acid (up to 2%) 'polysaccharides (Litesse II (trademark)) correspondingly. Example 3 - Preparation of Stabilizer Composition The dry powder mixture was partially hydrated in a pot and then poured into a round spider. Then, turn on the round brake machine for two to three minutes until it is fully hydrated. If necessary, the mixture can be hydrated directly in a round jaw crusher. Alternatively, the stabilizer can be hydrated using a high shear mixer equipped with a universal head. Example 4 - Immersion of a Matrix with a Stabilizer Composition A composition of a mixture prepared as a dry mixture is prepared for use as a chicken mixture for chicken fillets or chicken nuggets, as an alternative to the hydrated stabilizer composition 17 201240612 . Use the stabilizer of Example 1 _. Chicken chop 20% skin -3mm 18% chicken breast -1 〇mm 50% water 2% rusk 2% stabilizer (example 1) 5% seasoning 3% 100% refrigerate chicken breast to -3 ° C and use l 〇mm winch is minced. The temperature after mashing is 0-3 °C. Add water to disturb. Add chicken with the following ingredients: Stirring: Chicken skin 44% Water 44% Soybean isolate 11% Salt 1% 100% Stabilizer according to Example 1 was added and thoroughly stirred. Add in the bread and stir and season. Dried perfume powder is preferred. In use, the composition is dissolved in water present in the matrix to form an aqueous stabilizer solution in situ. The mixture was vacuumed to reinforce the structure, after which the chicken mixture 18 201240612 was refrigerated to -3 ° C and formed into a block. Similar procedures can be used for similarly ground meat products. The method of producing the core of large particles. Example 5 - Dip Chicken Mix with Stabilizer Composition Chicken Breast (1 3mm) 79% Salt 1% Water 12% Stabilizer (Example 1) 5% Inulin and Seasoning 3% 100% Example 6 - Combination with Stabilizer Ingredients for immersed fish mixture (partially thawed) 85.8% Salt 0.9% Water 4.6% Stabilizer (Example 1) 4.8% Fish binder 3.9% 100% Example 7 Batter coating composition Prepare batter by mixing the following ingredients Coating Composition Ingredients Soy Flour (Hisoy) 29.0 19 201240612 Highly stimulating enzyme powder (Hylon 7) 28.8 Corn flour 19.2 Whole egg (Henningsen W1) 14.0 Stearic acid glycerin single 0 02.0 D-xylose 02.0 Filling acid Dihydrogen 1.90 guar 1.0 Ammonium bicarbonate 0.7 Glucono-D-lactone 0.7 Sodium pyrophosphate 0.4 Additive (Methocel A4M) 0.2 aAmylase 0.1 100%. Available in slitted head The batter was mixed in batches using a Silvers〇n DX high shear mixer. The batter was mixed in a ratio of 12.5 kilos of dry batter to 25 kilos of water in a 68 cm diameter vat. Thereafter, the mixture is diluted as needed, for example, to obtain a water:powder ratio of 24:1.
鋼 在大規模生產中，使用由泵連接的兩個2〇〇公升的不 容器和帶有高剪切開縫粉碎頭的内押寸心⑽η攪拌器 按2.4:1的水：粉比例將麵糊成分現合 裝滿1 5-20oC的水。將乾的成分加入水中 一個槽裝有槳葉並 轉動槳葉將其 弄濕 第二個槽裝有冷卻套和通向 第一容器的回管。將麵 20 201240612 糊混合物循環通過高剪切頭，直到機 , 飛蛾傳熱而達到42。0 -加水的開始溫度以減少混合時間。 入 Ί田達到420C時，混 口和酵素为解完成。將麵糊轉移到第 器進行冷卻。可 吏用…、乂換器冷卻混合物。在冷卻後 ,^ , 丨復將麵糊泵進天婦羅 式麵糊塗抹器。 用3號轉軸以60rpm測得麵糊混合物的粘度在_ 65〇 CP範圍内。已發現在油炸後麵糊的吸收率：且外層穌 脆。 例8含水的塗層組合物 準備以下混合物： 改質殿粉（Thermflo) 35% 增 _ 劑（Methocel A4M) 25% 黃原膠 25% 卵蛋白 15% 100% 使用帶有槳葉攪拌的CFS Scanbrine攪拌器將混合物溶解 在水令以形成1 %的溶液。將該溶液靜置24小時以形成充 分水化的凝膠或帶粘性的水溶液。 使用天婦羅式麵糊塗抹器將含水的塗層塗在例4至7 中已浸潰的基質，其中基質粒子被浸蘸。 需要用栗開動所述機器，但不久就會在塗抹器中的溶 液或凝膠中形成泡沫。為了防止出現這個問題，可使用食 21 201240612 品級防沫劑。使用聚二甲基矽氧烷是優選的，但也可使用 褐藻酸約、甲基乙基纖維素、甲基苯基聚石夕氧院或聚乙二 醇。 例9塗抹裹屑 準備第WO 2010/001 1〇1專利所公開的裹屑，其公開的 内容通過引用而被納入於此，以實現所有用途。 在例8中所述塗抹含水的塗層之後，使用CFS Cnimbmaster麵包屑塗抹器塗上篩孔大小少於lmm或例如 可被描述為粉末狀物的細裹屑。 將以細裹屑裹塗並已滲潰的基質經過在天婦羅麵糊塗 抹器中例7的麵糊。 在滾尚的輕壓下在第二個CFS Crumbmaster麵包屑塗 抹器中塗抹2mm的裹屑。利用滾筒的輕微壓力使粒子經過 第三個CFS Crumbmaster麵包屑塗抹器以lmm的裹屑填滿 空隙。 例10油炸和烹調 在新鮮的純菜籽油中以大約1 80-1 88°C油炸例9中的 已裹塗的基質2分鐘20秒。油炸時間可依粒子的重量和大 小而不同。在油炸之後，核心溫度是74-85°C。由於基質失 水’所以會觀察到重量稍有減少，但這可通過攝取油而大 多得以補償。 22Steel in large-scale production, using two 2 liter liters of non-container connected by a pump and a lining (10) η agitator with a high-shear slitting comminution head to batter the mixture in a water: powder ratio of 2.4:1 The water is now filled with 1 5-20oC. The dry ingredients are added to the water. One tank is equipped with a paddle and the paddle is rotated to wet it. The second tank is equipped with a cooling jacket and a return pipe leading to the first container. The dough 20 201240612 paste mixture is circulated through the high shear head until the machine, the moth heats up to reach 42. 0 - the start temperature of the water is added to reduce the mixing time. When the field reaches 420C, the mixture and enzyme are completed. Transfer the batter to the unit for cooling. You can use ..., the converter to cool the mixture. After cooling, ^, 丨复 pump the batter into the tempura batter applicator. The viscosity of the batter mixture was measured at 60 rpm using a No. 3 spindle in the range of _ 65 〇 CP. The absorption rate of the paste after frying has been found: and the outer layer is crisp. Example 8 Aqueous coating composition Prepare the following mixture: Thermflo 35% Addition agent (Methocel A4M) 25% Xanthan gum 25% Egg protein 15% 100% CFS Scanbrine with paddle stirring The stirrer dissolves the mixture in water to form a 1% solution. The solution was allowed to stand for 24 hours to form a fully hydrated gel or a viscous aqueous solution. The aqueous coating was applied to the impregnated matrix of Examples 4 through 7 using a tempura batter applicator wherein the matrix particles were dipped. It is necessary to start the machine with a pump, but will soon form a foam in the solution or gel in the applicator. To prevent this problem, use 21 201240612 grade antifoam. The use of polydimethyl siloxane is preferred, but alginic acid, methyl ethyl cellulose, methyl phenyl polyoxo or polyethylene glycol can also be used. Example 9 Application of the crumbs The crumbs disclosed in the 'WO 2010/001 1 〇 1 patent are prepared, the disclosure of which is hereby incorporated by reference for all purposes. After applying the aqueous coating as described in Example 8, a CFS Cnimbmaster breadcrumb applicator was used to apply fine crumbs having a mesh size of less than 1 mm or such as may be described as a powder. The substrate coated with the fine crumb and percolated was passed through the batter of Example 7 in a tempura batter applicator. Apply 2mm of crumb in the second CFS Crumbmaster breadcrumb applicator under gentle pressure. Using a slight pressure on the drum, the particles were filled with voids through a third CFS Crumbmaster breadcrum applicator with 1 mm of crumb. Example 10 Fried and Cooked The coated substrate of Example 9 was fried in fresh pure rapeseed oil at about 180-1 88 °C for 2 minutes and 20 seconds. The frying time varies depending on the weight and size of the particles. After frying, the core temperature is 74-85 °C. A slight decrease in weight is observed due to the loss of water in the matrix, but this can be largely compensated by the ingestion of oil. twenty two