WO1988006007A1 - Pate a frire pouvant etre cuite par micro-ondes - Google Patents
Pate a frire pouvant etre cuite par micro-ondes Download PDFInfo
- Publication number
- WO1988006007A1 WO1988006007A1 PCT/EP1988/000149 EP8800149W WO8806007A1 WO 1988006007 A1 WO1988006007 A1 WO 1988006007A1 EP 8800149 W EP8800149 W EP 8800149W WO 8806007 A1 WO8806007 A1 WO 8806007A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- batter
- mix
- flour
- emulsion
- weight
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Definitions
- This invention relates to a coating for foodstuffs which is cookable by means of a microwave oven.
- the invention relates particularly to a microwave cookable batter although breaded coatings are also disclosed.
- a batter mix composition mixable with water to form a microwave cookable batter emulsion comprising from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free and from 8 to 12 parts by weight of protein.
- the modified starch may comprise a mixture of high amylase starch such as yellow cornflour starch and dextrinised starch such as dextrinised cornflour starch.
- high amylase starch such as yellow cornflour starch
- dextrinised starch such as dextrinised cornflour starch.
- the proportions of amylase to dextrinised starch are preferably in the range by weight 7:1 to 3.5:1.
- the substantially gluten-free flour may comprise soya flour or wheat flour which has been treated to remove the gluten.
- the absence of gluten helps to ensure that elastic, soggy batter is not formed when the product is cooked.
- - soya flour having a high enzyme contact is preferred for example a proportion of one part by weight of high enzyme soya flour to six parts of, soya flour may be used.
- Lecithinated soya flour may also be used.
- Other flours can be used in place of, or in combination with soya flour, for example rice flour, potato flour, cornflour, wheat flour or any other starch or flour having the same characteristics as soya flour.
- the protein is preferably egg protein or a protein similar to egg protein which may be for example dried egg albumen.
- the protein acts both as a foaming agent and a foam stabiliser. During cooking the protein is believed to be adsorbed onto the interface between an oil film and the air. The protein coagulates as the temperature rises forming a rigid bubble or other layer in the batter.
- the batter mix preferably comprises an emulsifying agent.
- emulsifying agents include egg yolk, lecithin, polypeptide emulsifiers, and fatty acid esters such as glyceryl monostearate.
- An emulsifying agent need not be used if a suitably uniform emulsion can be formed without it.
- the emulsion can be produced in any way, that is to say, chemically or mechanically.
- the batter mix in accordance with this invention preferably incorporates from 0.5 to 2%, preferably from 1.0 to 2.0% by weight of a reducing sugar.
- a reducing sugar is preferred although fructose or other non-sweetening reducing sugars may be employed.
- Use of reducing sugars enhances the flavour of foodstuffs and accelerates the Maillard Reaction which causes browning of the cooked batter.
- the preferred batter mix may also incorporate from 0.5 to 1.5% by weight of D-glucono- ⁇ -lactone which serves to control the Maillard Reaction due to conversion of the lactone into gluconic acid without such control.
- the Maillard Reaction might be excessive due to the presence of the reducing sugar.
- the batter mix in accordance with this invention may include from 0.5 to 1.5% by weight of a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics.
- a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics examples include cellulose, for example methyl cellulose is preferred although alginates or other substances may be employed.
- the barrier forming substance may be included in the batter mix or batter emulsion.
- the barrier forming substance may be applied by spraying or otherwise onto crumbs used in formation of breading to improve their texture and performance upon freezing.
- the combination of methyl cellulose and D-xylose is particularly advantageous in enhancing browning of the batter. Uptake of water by the batter after microwave heating is also enhanced, leading to formation of a - 4 - crisp product.
- the batter mix is combined with a liquid such as water, milk or mixtures thereof and an emulsion formed.
- the amount of liquid used depends on the consistency of the batter required. Generally the proportions by weight of liquid to batter mix will be of the order of 2:1 to 3:1 preferably 2.5:1.
- the batter emulsion can be coated on food in any suitable way. Foodstuffs may be predusted prior to coating with the batter emulsion. Use of high amylase starch or albumen is preferred although flour or other materials known to those skilled in the art may be employed. Alternatively or in addition a precoat of methyl cellulose may be employed.
- Prior to cooking breading may be applied to the coated foodstuff.
- Oriental, Japanese or Panko crumbs may be employed.
- EXAMPLE A batter mix was formulated according to the following recipe. % by weight based on the total weight of the mix High amylase starch (Microcrisp) 40
- Pieces of cod 4 cm x 2 cm in size were dried and predusted with powdered albumen powder. The pieces were then coated with the batter emulsion and crumbed using large Japanese type crumbs. The pieces were par fried for 2 minutes. The resultant batter coating was very acceptable, being very crisp and tasty.
- the pieces were then placed in a dish, covered with film to exclude as much air as possible then placed in a blast freezer.
- the pieces were maintained below -10°C for 7 days after which they were cooked from deep frozen in a standard catering 150 W microwave oven.
- the cooked pieces were then examined and tasted.
- the texture of the product was measured using the Warner Bratzler shear test wherein a sample was inserted into a triangular opening in a blade and then sheared by passage of the blade between two rectangular bars. The force applied to the blade was recorded using a chart recorder.
- the product was found to have a good taste and texture.
- the fat content of the batter was low and the batter was firm and crisp.
- Comparison of the results of the shear test with results from proprietory fried and other products showed the product of the invention to be comparable with fried fresh and non-frozen products.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB878704050A GB8704050D0 (en) | 1987-02-20 | 1987-02-20 | Microwave cookable batter |
GB8704050 | 1987-02-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1988006007A1 true WO1988006007A1 (fr) | 1988-08-25 |
Family
ID=10612666
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1988/000149 WO1988006007A1 (fr) | 1987-02-20 | 1988-02-19 | Pate a frire pouvant etre cuite par micro-ondes |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0303666A1 (fr) |
AU (1) | AU1366488A (fr) |
GB (1) | GB8704050D0 (fr) |
WO (1) | WO1988006007A1 (fr) |
Cited By (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0305105A2 (fr) * | 1987-08-26 | 1989-03-01 | Kraft General Foods, Inc. | Produits de boulangerie pouvant être cuits aux micro-ondes |
US5141759A (en) * | 1991-02-21 | 1992-08-25 | Lamb-Weston, Inc. | Coated potato product |
EP0499684A1 (fr) * | 1991-02-21 | 1992-08-26 | Lamb-Weston, Inc. | Procédé de préparation d'un produit de pommes de terre recouvert d'amidon |
WO1993003634A1 (fr) * | 1991-08-23 | 1993-03-04 | Novus Investments Limited | Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes |
EP0648433A2 (fr) * | 1993-10-13 | 1995-04-19 | Kraft Foods, Inc. | Amélioration dans la texture d'une enrobage alimentaire par addition d'un système proteine/acide/sucre réducteur |
WO1995030344A1 (fr) * | 1994-05-05 | 1995-11-16 | Novus Foods Ltd. | Enrobage alimentaire pouvant etre cuit par micro-ondes |
WO1996032026A1 (fr) * | 1995-04-13 | 1996-10-17 | Novus Foods Ltd. | Pate a amylase pour cuisson au four micro-ondes |
WO1997003572A1 (fr) * | 1995-07-15 | 1997-02-06 | Novus Foods Limited | Stabilisation d'aliments rechauffes par micro-ondes |
US5997918A (en) * | 1996-09-27 | 1999-12-07 | Bunge Foods Corporation | Corn starch based coating compositions |
US6132785A (en) * | 1998-10-29 | 2000-10-17 | J. R. Simplot Company | Process for preparing batter coated french fried potato strips |
EP1053690A2 (fr) * | 1999-05-17 | 2000-11-22 | VK Mühlen Food Service GmbH | Produit enrobé de pâte et frit et son procédé de fabrication |
WO2003101228A1 (fr) * | 2002-06-04 | 2003-12-11 | Alimentaria Adin, S.A. | Procede destine a la preparation d'un aliment pane et surgele |
WO2009095737A2 (fr) * | 2008-01-31 | 2009-08-06 | Tecnoaliméntica Ltda | Composition pour bloquer superficiellement les espaces interfibrillaires de la viande et procédés de traitement de la viande avec ladite composition |
WO2011086386A1 (fr) | 2010-01-15 | 2011-07-21 | Crisp Sensation Holding S.A. | Pâte à frire pour cuisson au micro-ondes |
EP2522230A1 (fr) | 2011-05-13 | 2012-11-14 | Crisp Sensation Holding SA | Pâte à frire pouvant passer aux micro-ondes |
EP2692242A1 (fr) | 2012-07-30 | 2014-02-05 | Crisp Sensation Holding SA | Pâte à frire pouvant passer aux micro-ondes |
CN103732083A (zh) * | 2012-05-30 | 2014-04-16 | 松脆感控股公司 | 可微波的面糊 |
WO2014108105A1 (fr) * | 2013-01-10 | 2014-07-17 | Extrudo Becice S.R.O. | Émulsion agroalimentaire sans gluten pour enrobage alimentaire |
EP2901869A1 (fr) | 2014-01-31 | 2015-08-05 | Crisp Sensation Holding SA | Pâte qui peut être cuite aux micro-ondes |
US9295272B2 (en) | 2008-07-01 | 2016-03-29 | Crisp Sensation Holding S.A. | Crumb coating for food products |
US9326536B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Production of microwaveable coated food products |
US9326537B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Microwaveable coated food product, and method and apparatus for the manufacture thereof |
US9332767B2 (en) | 2010-01-15 | 2016-05-10 | Crisp Sensation Holding S.A. | Microwaveable batter |
US9433237B2 (en) | 2011-12-20 | 2016-09-06 | Crisp Sensation Holding S.A. | Crumb manufacture |
US10375983B2 (en) | 2010-01-15 | 2019-08-13 | Crisp Sensation Holding B.V. | Coated stabilized microwave heated foods |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
WO1985001188A1 (fr) * | 1983-09-14 | 1985-03-28 | National Starch And Chemical Corporation | Pates lisses contenant une farine a haute teneur en amylose pour produits alimentaires precuits pouvant passer au four a micro-ondes |
EP0155760A1 (fr) * | 1984-02-13 | 1985-09-25 | The Griffith Laboratories, Limited | Procédé d'enrobage de produits alimentaires et compositions d'enrobage pour ce procédé |
US4588600A (en) * | 1983-04-18 | 1986-05-13 | Scm Corporation | Dry premix composition for imparting a fried appearance to baked foods |
-
1987
- 1987-02-20 GB GB878704050A patent/GB8704050D0/en active Pending
-
1988
- 1988-02-19 EP EP88902127A patent/EP0303666A1/fr not_active Withdrawn
- 1988-02-19 AU AU13664/88A patent/AU1366488A/en not_active Abandoned
- 1988-02-19 WO PCT/EP1988/000149 patent/WO1988006007A1/fr not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
US4588600A (en) * | 1983-04-18 | 1986-05-13 | Scm Corporation | Dry premix composition for imparting a fried appearance to baked foods |
WO1985001188A1 (fr) * | 1983-09-14 | 1985-03-28 | National Starch And Chemical Corporation | Pates lisses contenant une farine a haute teneur en amylose pour produits alimentaires precuits pouvant passer au four a micro-ondes |
EP0155760A1 (fr) * | 1984-02-13 | 1985-09-25 | The Griffith Laboratories, Limited | Procédé d'enrobage de produits alimentaires et compositions d'enrobage pour ce procédé |
Cited By (40)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0305105A3 (en) * | 1987-08-26 | 1989-10-11 | General Foods Corporation | Microwaveable baked goods |
EP0305105A2 (fr) * | 1987-08-26 | 1989-03-01 | Kraft General Foods, Inc. | Produits de boulangerie pouvant être cuits aux micro-ondes |
US5141759A (en) * | 1991-02-21 | 1992-08-25 | Lamb-Weston, Inc. | Coated potato product |
EP0499684A1 (fr) * | 1991-02-21 | 1992-08-26 | Lamb-Weston, Inc. | Procédé de préparation d'un produit de pommes de terre recouvert d'amidon |
WO1993003634A1 (fr) * | 1991-08-23 | 1993-03-04 | Novus Investments Limited | Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes |
EP0648433A3 (fr) * | 1993-10-13 | 1996-04-17 | Gen Foods Inc | Amélioration dans la texture d'une enrobage alimentaire par addition d'un système proteine/acide/sucre réducteur. |
EP0648433A2 (fr) * | 1993-10-13 | 1995-04-19 | Kraft Foods, Inc. | Amélioration dans la texture d'une enrobage alimentaire par addition d'un système proteine/acide/sucre réducteur |
AU681961B2 (en) * | 1994-05-05 | 1997-09-11 | Novus Foods Ltd | Microwave cookable food coating |
WO1995030344A1 (fr) * | 1994-05-05 | 1995-11-16 | Novus Foods Ltd. | Enrobage alimentaire pouvant etre cuit par micro-ondes |
WO1996032026A1 (fr) * | 1995-04-13 | 1996-10-17 | Novus Foods Ltd. | Pate a amylase pour cuisson au four micro-ondes |
AU719600B2 (en) * | 1995-04-13 | 2000-05-11 | Novus Foods Ltd. | Microwave batter comprising amylase |
WO1997003572A1 (fr) * | 1995-07-15 | 1997-02-06 | Novus Foods Limited | Stabilisation d'aliments rechauffes par micro-ondes |
US5997918A (en) * | 1996-09-27 | 1999-12-07 | Bunge Foods Corporation | Corn starch based coating compositions |
US6132785A (en) * | 1998-10-29 | 2000-10-17 | J. R. Simplot Company | Process for preparing batter coated french fried potato strips |
EP1053690A2 (fr) * | 1999-05-17 | 2000-11-22 | VK Mühlen Food Service GmbH | Produit enrobé de pâte et frit et son procédé de fabrication |
EP1053690A3 (fr) * | 1999-05-17 | 2003-07-02 | VK Mühlen Food Service GmbH | Produit enrobé de pâte et frit et son procédé de fabrication |
WO2003101228A1 (fr) * | 2002-06-04 | 2003-12-11 | Alimentaria Adin, S.A. | Procede destine a la preparation d'un aliment pane et surgele |
ES2197009A1 (es) * | 2002-06-04 | 2003-12-16 | Alimentaria Adin S A | Proceso para la preparacion de un alimento rebozado y congelado. |
WO2009095737A2 (fr) * | 2008-01-31 | 2009-08-06 | Tecnoaliméntica Ltda | Composition pour bloquer superficiellement les espaces interfibrillaires de la viande et procédés de traitement de la viande avec ladite composition |
WO2009095737A3 (fr) * | 2008-01-31 | 2009-09-24 | Tecnoaliméntica Ltda | Composition pour bloquer superficiellement les espaces interfibrillaires de la viande et procédés de traitement de la viande avec ladite composition |
US9295272B2 (en) | 2008-07-01 | 2016-03-29 | Crisp Sensation Holding S.A. | Crumb coating for food products |
US9585414B2 (en) | 2008-07-01 | 2017-03-07 | Crisp Sensation Holding S.A. | Crumb coating for food products |
US10375983B2 (en) | 2010-01-15 | 2019-08-13 | Crisp Sensation Holding B.V. | Coated stabilized microwave heated foods |
WO2011086386A1 (fr) | 2010-01-15 | 2011-07-21 | Crisp Sensation Holding S.A. | Pâte à frire pour cuisson au micro-ondes |
CN102753037A (zh) * | 2010-01-15 | 2012-10-24 | 松脆感控股公司 | 可微波的面糊 |
EP2356911A1 (fr) | 2010-01-15 | 2011-08-17 | Crisp Sensation Holding SA | Pâte chauffable aux micro-ondes |
US9332767B2 (en) | 2010-01-15 | 2016-05-10 | Crisp Sensation Holding S.A. | Microwaveable batter |
US9326537B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Microwaveable coated food product, and method and apparatus for the manufacture thereof |
US9326536B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Production of microwaveable coated food products |
US9648900B2 (en) | 2011-01-27 | 2017-05-16 | Crisp Sensation Holding S.A. | Production of microwaveable coated food products |
EP2522230A1 (fr) | 2011-05-13 | 2012-11-14 | Crisp Sensation Holding SA | Pâte à frire pouvant passer aux micro-ondes |
JP2014513550A (ja) * | 2011-05-13 | 2014-06-05 | クリスプ センセーション ホールディング エスエー | 電子レンジ対応バッター |
EA025742B1 (ru) * | 2011-05-13 | 2017-01-30 | Крисп Сенсейшн Холдинг С.А. | Композиция покрытия, пригодного к приготовлению или подогреву в микроволновой печи пищевого продукта |
WO2012175930A1 (fr) | 2011-05-13 | 2012-12-27 | Crisp Sensation Holding S.A. | Pâte à frire micro-ondable |
US10667548B2 (en) | 2011-12-20 | 2020-06-02 | Crisp Sensation Holding S.A. | Dried crumb manufacture |
US9433237B2 (en) | 2011-12-20 | 2016-09-06 | Crisp Sensation Holding S.A. | Crumb manufacture |
CN103732083A (zh) * | 2012-05-30 | 2014-04-16 | 松脆感控股公司 | 可微波的面糊 |
EP2692242A1 (fr) | 2012-07-30 | 2014-02-05 | Crisp Sensation Holding SA | Pâte à frire pouvant passer aux micro-ondes |
WO2014108105A1 (fr) * | 2013-01-10 | 2014-07-17 | Extrudo Becice S.R.O. | Émulsion agroalimentaire sans gluten pour enrobage alimentaire |
EP2901869A1 (fr) | 2014-01-31 | 2015-08-05 | Crisp Sensation Holding SA | Pâte qui peut être cuite aux micro-ondes |
Also Published As
Publication number | Publication date |
---|---|
AU1366488A (en) | 1988-09-14 |
EP0303666A1 (fr) | 1989-02-22 |
GB8704050D0 (en) | 1987-03-25 |
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