WO1994022330A1 - Composition de chapelure et procede de preparation - Google Patents

Composition de chapelure et procede de preparation Download PDF

Info

Publication number
WO1994022330A1
WO1994022330A1 PCT/EP1994/000570 EP9400570W WO9422330A1 WO 1994022330 A1 WO1994022330 A1 WO 1994022330A1 EP 9400570 W EP9400570 W EP 9400570W WO 9422330 A1 WO9422330 A1 WO 9422330A1
Authority
WO
WIPO (PCT)
Prior art keywords
crumb
dough
starch
protein
wheat protein
Prior art date
Application number
PCT/EP1994/000570
Other languages
English (en)
Inventor
Douglas James Barnes
Elsie Mary Clark
Alan Phillip Davies
Simon Jon Ingman
Original Assignee
Unilever Plc
Unilever N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to AU62076/94A priority Critical patent/AU6207694A/en
Publication of WO1994022330A1 publication Critical patent/WO1994022330A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the invention relates to a crumb and a method for its preparation.
  • the crumb being resistant to substantially high relative humidity without degradation of quality.
  • coated food products such as coated meat, poultry, vegetables or fish.
  • coated products which may be stored frozen and then subsequently conveniently prepared for consumption by the consumer using a microwave oven are desirable.
  • US 4 568 550 discloses a method for preparation of a fully cooked flour-based product, particularly breadcrumbs, by extruding a dough at 60°C to 120°C while under pressures and effective shear conditions for a period of time effective to set the protein and partially gelatinise the starch in the flour while maintaining the starch granule integrity.
  • partially gelatinised it is meant that all the starch granules have begun to gelatinise and swell, but without necessarily being fully gelatinised.
  • crumbs prepared using this methodology do not have the required crisp properties when stored frozen and then heated for consumption using a microwave oven.
  • other well known crumb coating materials also become soggy on storage and conventional microwave heating does not re ⁇ establish the pre-storage crispness properties.
  • the present invention provides a crumb comprising wheat protein, wherein the wheat protein is not substantially denatured and forms a continuous phase within the crumb structure; and starch, wherein the starch is not gelatinised and forms a dispersed phase within the wheat protein continuous phase.
  • the crumb composition preferably comprises up to 25% wheat protein, and more preferably from 10 to 25% by weight wheat protein, and most preferably comprises from 11.5% to 25% by weight wheat protein. Protein contents are defined as percentage total nitrogen multiplied by 5.7 and expressed on a dry weight basis.
  • any starch present is not gelatinised. This enables the formation of a dispersed starch phase within the wheat protein continuous phase.
  • not gelatinised we mean that the starch granules have retained their crystalline structure, as measured by light microscopy using polarised light.
  • One suitable method of preparation of crumbs having the desired properties aforementioned is vacuum baking.
  • Vacuum baking may be conducted either in a conventional conduction or radiant heat oven or by using alternative forms of baking, for example a microwave oven.
  • a dough is mixed having a total water content of from 35-65%, preferably 40-46%.
  • the dough composition includes wheat flour.
  • the dough composition comprises high quality, high protein wheat flours having a protein content of from 10.5%.
  • suitable flours include N American wheat flours such as Canadian Western Red Spring wheats.
  • such flours can be made to have a higher protein content by air classification to separate the starch.
  • a concentrate is particularly desirable when a dough composition including added waxy maize starch is required, without diluting the final wheat protein content.
  • the dough may either be subjected to vacuum baking alone in order to reduce the water content to the desired level for the final crumb (normally 2 to 12%) , or vacuum baking may be used initially until a water content of approximately 20% is achieved, after which a more rapid heating method may be employed to achieve the required final water content .
  • Suitable rapid heating methods are hot air drying, a fluidised bed, conventional oven baking, and microwave oven heating.
  • the temperature rise of the dough is delayed due to the latent heat vaporisation of water. Therefore a large rise in temperature of the dough does not occur until most of the water has been removed. This is critical to ensure only partial cross-linking of the wheat protein network and non-gelatinisation of starch. It has been demonstrated that wheat starch gelatinisation occurs at temperatures as low as 60°C at 40% water content, but at less than 33% water content, the wheat starch gelatinisation temperature is higher than 100°C. Therefore in the vacuum oven baked dough, the dough temperature is kept low until most of the water has been removed, preventing starch gelatinisation.
  • Crumbs according to the invention may be used to provide food products such as coated meat, poultry, vegetables or fish.
  • the crumb is preferably applied to a food substance which has first been wetted by deglazing or dipping into, or spraying with, a fluid substance such as water or batter.
  • the total coating may be pre-set, for instance by pre- frying.
  • the pre-frying temperature is suitably selected from 100-195°C for the required time to set the structure.
  • Food products coated with the crumb according to the invention on heating for consumption have a desirable crisp crumb, superior to previously known crumbs. This is particularly true when the product is prepared for consumption via microwave heating following frozen storage.
  • the desirable crisp crumb is achieved without the need for elaborate packaging designed to improve crispness on cooking in a microwave.
  • Example 1 Comparative Examples A-D
  • Canadian Western Red Spring wheat flour 60g was mixed into a dough with water (40ml) in a Brabender Do-Corder bowl at a constant speed (60rpm) unti.1 peak torque. The dough was then placed on a shelf inside a vacuum oven
  • the product was tested for moisture resistance by equilibrating in environments of different relative humidity. After equilibration the moisture content of the product was determined and also the brittleness properties by determining the acoustic emission using a Locan R analyzer when fracturing the product and expressing this as a percentage of the acoustic emission when fracturing the freshly prepared products.
  • the object of the crumbs of the invention is therefore to achieve a crumb which retains crispness at 15% moisture content.
  • Results were compared with crumbs manufactured such that the starch granules have begun to gelatinise and swell and therefore no longer retain their crystalline structure as measured by light microscopy using polarised light.
  • a dough was prepared in a Brabender Do-Corder bowl at a constant speed of 60 rpm until peak torque was reached, having the following ingredients:
  • the dough was allowed a bulk fermentation period of 30 minutes (covered with plastic to prevent surface drying) following mixing.
  • the dough was then weighed and moulded into baking tins and placed in a prover set at 38°C, 75°C relative humidity for 30 minutes. After proving the dough was then baked at 230°C, until an internal loaf temperature of 85-90°C was reached.
  • the bread was sliced into 1 cm slices and then dried at 37°C in an oven. Crusts were removed from the dry slices and the remaining material milled into crumbs (2.4-2.8 mm) .
  • Example 1 The method described for Example 1 was repeated except that the vacuum oven was set at the following temperatures :
  • Example 2 80°C
  • Example 3 90°C
  • Example 4 100°C

Abstract

L'invention concerne une composition de chapelure et un procédé servant à la préparer. La chapelure comprend: (a) des protéines sensiblement non dénaturées et constituant une phase continue à l'intérieur de la structure de la chapelure; (b) de l'amidon non gélatineux et constituant une phase dispersée à l'intérieur de la phase continue des protéines. Cette chapelure conserve un caractère croustillant avec une teneur de 15 % en humidité, même après réchauffement au four à micro-ondes, ou conservation au congélateur.
PCT/EP1994/000570 1993-03-26 1994-02-28 Composition de chapelure et procede de preparation WO1994022330A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU62076/94A AU6207694A (en) 1993-03-26 1994-02-28 Crumb composition and method of preparation

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP93302398 1993-03-26
EP93302398.8 1993-03-26
EP93304148 1993-05-27
EP93304148.5 1993-05-27

Publications (1)

Publication Number Publication Date
WO1994022330A1 true WO1994022330A1 (fr) 1994-10-13

Family

ID=26134241

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1994/000570 WO1994022330A1 (fr) 1993-03-26 1994-02-28 Composition de chapelure et procede de preparation

Country Status (2)

Country Link
AU (1) AU6207694A (fr)
WO (1) WO1994022330A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0746210A1 (fr) * 1994-03-02 1996-12-11 Griffith Laboratories Worldwide, Inc. Amelioration des miettes de chapelure
US5731019A (en) * 1995-03-10 1998-03-24 Gorton's, Division Of Conopco, Inc. Coated food product containing a non-starch containing coating composition
EP0865740A1 (fr) * 1997-03-19 1998-09-23 Unilever Plc Produit alimentaire enrobé et procédé de fabrication
EP1929887A1 (fr) * 2006-10-19 2008-06-11 Birds Eye IP Co Ltd Chapelure
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1454230A (fr) * 1965-11-15 1966-07-22 Dca Food Ind Composition d'enduisage comestible, et son procédé de fabrication
GB2099277A (en) * 1981-05-28 1982-12-08 Modern Maid Food Products Inc Bread crumb coating composition
JPS58116646A (ja) * 1981-12-29 1983-07-11 Hyogo Panko Kk パン粉の製法
US4568550A (en) * 1981-09-08 1986-02-04 General Foods Corporation Process for preparing a cooked extruded flour-based product
EP0316145A2 (fr) * 1987-11-10 1989-05-17 Societe Des Produits Nestle S.A. Amuse-gueule
EP0510320A1 (fr) * 1991-03-01 1992-10-28 Werner & Pfleiderer GmbH Procédé pour la préparation de produits de boulangerie et produits similaires

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1454230A (fr) * 1965-11-15 1966-07-22 Dca Food Ind Composition d'enduisage comestible, et son procédé de fabrication
GB2099277A (en) * 1981-05-28 1982-12-08 Modern Maid Food Products Inc Bread crumb coating composition
US4568550A (en) * 1981-09-08 1986-02-04 General Foods Corporation Process for preparing a cooked extruded flour-based product
JPS58116646A (ja) * 1981-12-29 1983-07-11 Hyogo Panko Kk パン粉の製法
EP0316145A2 (fr) * 1987-11-10 1989-05-17 Societe Des Produits Nestle S.A. Amuse-gueule
EP0510320A1 (fr) * 1991-03-01 1992-10-28 Werner & Pfleiderer GmbH Procédé pour la préparation de produits de boulangerie et produits similaires

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 007, no. 219 (C - 188) 29 September 1983 (1983-09-29) *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0746210A1 (fr) * 1994-03-02 1996-12-11 Griffith Laboratories Worldwide, Inc. Amelioration des miettes de chapelure
EP0746210A4 (fr) * 1994-03-02 1998-04-15 Griffith Lab Worldwide Inc Amelioration des miettes de chapelure
US5731019A (en) * 1995-03-10 1998-03-24 Gorton's, Division Of Conopco, Inc. Coated food product containing a non-starch containing coating composition
EP0865740A1 (fr) * 1997-03-19 1998-09-23 Unilever Plc Produit alimentaire enrobé et procédé de fabrication
EP1929887A1 (fr) * 2006-10-19 2008-06-11 Birds Eye IP Co Ltd Chapelure
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
US9883679B2 (en) 2011-06-20 2018-02-06 Generale Biscuit Biscuit dough
US10306897B2 (en) 2011-06-20 2019-06-04 Generale Biscuit Breakfast biscuit with slowly available glucose
US10357041B2 (en) 2011-06-20 2019-07-23 Generale Biscuit Healthy layered cookie

Also Published As

Publication number Publication date
AU6207694A (en) 1994-10-24

Similar Documents

Publication Publication Date Title
US5520937A (en) Microwaveable batter-coated dough
EP0155760B1 (fr) Procédé d'enrobage de produits alimentaires et compositions d'enrobage pour ce procédé
AU2010292224B2 (en) Edible surface-modifying particles and methods for their manufacture
US5576036A (en) Pre-baked microwaveable pastry systems
EP0540521B1 (fr) Produit alimentaire enrobe de pate et recouvert d'une pate a frire cuisant au four a micro-ondes
US6475541B1 (en) Batter-coated food products
CA1328193C (fr) Denree alimentaire
US4897275A (en) Process for preparing frozen fried food
US4950490A (en) Taco shell and method of manufacture
EA025742B1 (ru) Композиция покрытия, пригодного к приготовлению или подогреву в микроволновой печи пищевого продукта
Chen et al. Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC
US3236654A (en) Comestible coating composition and method of producing same
WO1994022330A1 (fr) Composition de chapelure et procede de preparation
AU7656694A (en) Expanded coating material
JPH11225703A (ja) 里芋科の芋を主原料とする食品又は食品材料
CA1293643C (fr) Rassissement accelere des produits a base d'amidon
JP7333268B2 (ja) 揚げ物用衣材
MXPA03010246A (es) Producto alimenticio y metodo de elaboracion.
JPH11332495A (ja) 油ちょう済みフライ食品用バッター
JP2001211848A (ja) パン粉
JP6059021B2 (ja) 微細パン粉及びフライ食品
JPS63230040A (ja) 復元容易な冷凍食品の製法およびそれにより製造した冷凍食品
JPH01235555A (ja) パン粉様食品の製造法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AT AU BB BG BR BY CA CH CN CZ DE DK ES FI GB HU JP KP KR KZ LK LU LV MG MN MW NL NO NZ PL PT RO RU SD SE SK UA UZ VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA