WO1995007629A1 - Substance d'enrobage expansee - Google Patents

Substance d'enrobage expansee Download PDF

Info

Publication number
WO1995007629A1
WO1995007629A1 PCT/EP1994/002998 EP9402998W WO9507629A1 WO 1995007629 A1 WO1995007629 A1 WO 1995007629A1 EP 9402998 W EP9402998 W EP 9402998W WO 9507629 A1 WO9507629 A1 WO 9507629A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
dough
starch
less
temperature
Prior art date
Application number
PCT/EP1994/002998
Other languages
English (en)
Inventor
Godelieve Johanna Maria Bun
Frankwin Van Dieren
Glenda Lesley Scott
Richard William F. Yoell
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 JP7508964A priority Critical patent/JPH09502356A/ja
Priority to SK331-96A priority patent/SK33196A3/sk
Priority to EP94926924A priority patent/EP0719096A1/fr
Priority to AU76566/94A priority patent/AU7656694A/en
Publication of WO1995007629A1 publication Critical patent/WO1995007629A1/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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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 coating material for food products having a novel defined, smooth shape and an advantageously low oil uptake on deep-frying, a method of preparing such coating materials and a food product coated with such a coating material.
  • coated food products such as coated meat, poultry, vegetables or fish.
  • these coated food products are obtained by first wetting a raw or at least partially cooked, optionally frozen, product, for instance by glazing or dipping into, or spraying with, a fluid substance such as water or batter and, subsequent to wetting, applying a particulate breading material. If desired, the steps of wetting and breading can be repeated to obtain a multi-layered coating. Before storage, the coating is pre-set, for instance by pre-frying.
  • Well known crumb coating materials contain particles of a heat-treated starchy material.
  • Several methods for obtaining these materials have been known for a long time.
  • One of these methods involves the baking of a loaf of bread which, after staling, is ground into conventional bread crumbs.
  • Another method involves the cooker extrusion of a mixture of flour and water, the extrudate then being ground for instance to obtain so-called Japanese crumbs.
  • the crumb coatings obtained thereby have a sandy irregular appearance. These crumb coatings absorb a substantial amount of oil when the coated food product is deep-fat fried. Furthermore, although by the provision of Japanese crumb comprising differently coloured particles more variety in appearance is provided, there is a continuing need for more variety.
  • US 4 568 550 discloses extruding a dough having a moisture content of 20 to 40% at 60°C to 120°C while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinise the starch in the flour while maintaining the starch granule integrity.
  • the extrudate is then subjected to the appropriate conditions in order to puff and expand extrudate.
  • the puffing explodes the extrudate to provide the required aerated breadlike structure. This process therefore teaches away from providing a smooth, shape-retained extrudate.
  • the 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, comprising from 90-40% starch and from 10 to 60% protein, providing that when the protein content is less than 30% by dry weight the protein is a fast hydrating protein.
  • the invention also provides a method of manufacturing a particulate coating material having a defined, smooth shape and an oil uptake of less than 40% by weight of the crumb composition, comprising:
  • the invention further provides a food product comprising an edible core and a coating of such defined smooth shaped particles as described above.
  • oil uptake is meant the percentage of oil absorbed/retained by the crumb composition during the process of frying in oil in order to cook the crumb coated foodstuff.
  • the crumb has an oil uptake of less than 30% most preferably less than 25%.
  • defined shape is meant that the particulate coating material has undergone no puffing of its structure during manufacture, in other words the original shape of the coating material has been retained during its manufacture.
  • fast hydrating protein is meant a protein that is fully hydrated after 2 to 5 minutes at room temperature.
  • the dough composition is manufactured by admixing the required particulate ingredients with water, and preferably has a moisture content of from 23 to 45%.
  • a dough having a protein content of from 30-60% more preferably has a moisture content from 25 to 40%, even more preferably from 28 to 33%, most preferably 30%.
  • a dough having a protein content of less than 30% more preferably has a moisture content of from 35 to 45%.
  • the particulate components thus comprise starch and protein in a ratio of from 9:1 to 2:3. If the protein content is not fast hydrating protein the preferred ratio of starch to protein is from 2:1 to 2:3 most preferably 3:2 to 1:1. If the protein content is substantially fast hydrating protein the preferred ratio of starch to protein is from 4:1 to 7:1.
  • Suitable proteins include vegetable proteins for example soya protein, chick pea protein and particularly includes cereal proteins such as vital wheat gluten.
  • Suitable starches include vegetable starches for example potato starch and particularly includes cereal starches, for example wheat starch, maize starch and rice starch.
  • cereal starches for example wheat starch, maize starch and rice starch.
  • starch is a waxy maize starch.
  • flours for example cereal flour
  • the flour may be Canadian Wheat Red Springs flour (CWRS) .
  • compositions which may be included in the crumb coating include for example salt, flavouring materials, fillers, vegetable particles, sugar, fats, emulsifiers, colours, gasifying agents, food fibres and bran.
  • the dough is extruded through an appropriately shaped die at a temperature of from 60 to 100°C, preferably from 65 to 80°C, most preferably 70°C.
  • the dough is extruded through an appropriately shaped die at a temperature of less than 40°C, preferably less than 30°C.
  • the means to effect expansion of the shaped pellet may be any suitable means known to the man skilled in the art.
  • expansion is effected via heat treatment.
  • the heat treatment may preferably be selected from frying in oil, heating in a hot air oven and microwaving. Most preferably the expansion is effected by frying the dried pellets in oil at preferably 170°C to 220°C until suitably expanded.
  • a drying step may be incorporated into the manufacturing method detailed above after step (b) whereby the shaped pellets are dried to a moisture content of from 5 to 30%. This is particularly advantageous when the moisture content of the dough prior to extrusion is greater than 35% because it prevents the shaped pellets from sticking together.
  • the protein content of the dough is from 30 to 60% the shaped pellets are preferably dried to a moisture content of from 10 to 20% and more preferably 15%. Whereas if the protein content of the dough is less than 30%, the shaped pellets are preferably dried to a moisture content of from 22 to 25%.
  • the cross section of the die will determine the final shape of the crumb and may be any desired shape. However, it is preferred that the final crumb size does not exceed 12 mm and more preferably does not exceed 10 mm. Particularly suitable maximum dimensions being from 3 to 8 mm having a sufficiently large size to have definition and not too large to be inconvenient when cutting or biting the final crumb product. USE OF THE CRUMB COATING COMPOSITION
  • Crumb coating compositions according to the invention may be used to provide food products such as coated meat, poultry, vegetables or fish.
  • the crumb coating is preferably applied to a food substance which has first been wetted by glazing or dipping into, or spraying with, a fluid substance such as water or batter.
  • the coating may be pre-set, for instance by pre-frying.
  • Food products coated with the crumb coating according to the invention, on heating for consumption, have a desirable crisp crumb coating, and a novel shape.
  • a dough was prepared comprising vital wheat gluten, waxy maize starch, salt and water in the proportions shown in Table 1.
  • the fried coating particles were coated all around the battered fish fingers, whereafter the coated fingers were flash fried by immersing 20 seconds in hot oil at about 190 to 195°C.
  • the crumb coating had the properties shown in Table 2. The measurements were made after cooking the fish fingers in oil for consumption.
  • a dough was prepared comprising CWRS flour having a moisture content of 40%.
  • the CWRS flour had a starch content of 85% and a protein content of 15%.
  • the protein was fast hydrating protein.
  • the dough was extruded through a shaped die of a CLEXTRAL BC 45 cooker extruder at a temperature of 33°C.
  • the die was star shaped and had an 8mm diameter.
  • the appearing strand was cut into 2mm thick shaped pellets and immediately dried under the conditions shown in Table 3.
  • the shaped pellets were then fried in hot oil at about 190°C for 60 seconds.
  • Fish fingers were coated with a fluid batter as for Example 1. Thereafter the fish fingers were coated with commercially available Pandora Crumb, whereafter the coated fingers were flash fried by immersing 20 seconds in hot oil of about 190 to 195°C before cooking the fish fingers in oil for consumption. The fat uptake of the crumb was greater than 50%.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Grain Derivatives (AREA)
  • Gasket Seals (AREA)

Abstract

L'invention concerne une nouvelle substance d'enrobage lisse, présentant une forme définie ainsi qu'une absorption d'huile avantageusement faible lors du passage dans le bain de friture, cette substance étant préparée selon les étapes suivantes : a) extrusion d'une pâte comprenant 10 à 60 % en poids sec de protéine ainsi que 90 à 40% en poids sec d'amidon, au travers d'une filière de forme appropriée; il est prévu que lorsque la pâte comprend 30 à 60 % de protéine, on l'extrude à une température comprise entre 60 et 100°C, et lorsque cette pâte comprend moins de 30% de protéine, la protéine est plutôt une protéine à hydratation rapide et l'extrusion est réalisée à une température inférieure à 40°C; b) découpe du produit d'extrusion en sections épaisses approximativement égales afin de former des granulés façonnés; et c) expansion des granulés, de préférence par friture dans l'huile.
PCT/EP1994/002998 1993-09-14 1994-09-08 Substance d'enrobage expansee WO1995007629A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP7508964A JPH09502356A (ja) 1993-09-14 1994-09-08 膨脹した被覆材料
SK331-96A SK33196A3 (en) 1993-09-14 1994-09-08 Manufacturing process of particle coating material and particle coating material
EP94926924A EP0719096A1 (fr) 1993-09-14 1994-09-08 Substance d'enrobage expansee
AU76566/94A AU7656694A (en) 1993-09-14 1994-09-08 Expanded coating material

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93307241.5 1993-09-14
EP93307241 1993-09-14

Publications (1)

Publication Number Publication Date
WO1995007629A1 true WO1995007629A1 (fr) 1995-03-23

Family

ID=8214542

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1994/002998 WO1995007629A1 (fr) 1993-09-14 1994-09-08 Substance d'enrobage expansee

Country Status (12)

Country Link
EP (1) EP0719096A1 (fr)
JP (1) JPH09502356A (fr)
AU (1) AU7656694A (fr)
CA (1) CA2171762A1 (fr)
CZ (1) CZ76596A3 (fr)
HU (1) HUT73944A (fr)
PL (1) PL313477A1 (fr)
SG (1) SG82557A1 (fr)
SK (1) SK33196A3 (fr)
TW (1) TW284673B (fr)
WO (1) WO1995007629A1 (fr)
ZA (1) ZA947004B (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003034844A1 (fr) * 2001-10-22 2003-05-01 Wynn Starr Flavors, Inc. Composition de chapelure d'amidon de pomme de terre gelatinise et processus de fabrication
US6645541B2 (en) 2000-09-27 2003-11-11 Wynn Starr Flavors, Inc. Enhancing puffable food products and for production thereof
WO2012110972A1 (fr) * 2011-02-16 2012-08-23 Finecrumb Food Coatings (Proprietary) Limited Procédé de fabrication d'un enrobage extrudé de type chapelure pour des produits alimentaires
US9295272B2 (en) 2008-07-01 2016-03-29 Crisp Sensation Holding S.A. Crumb coating for 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
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
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

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4735583B2 (ja) * 2007-03-27 2011-07-27 不二製油株式会社 フライ食品用まぶし材

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3753728A (en) * 1970-10-05 1973-08-21 Procter & Gamble Process for production of soy-containing breakfast cereals
US3814824A (en) * 1971-06-28 1974-06-04 Procter & Gamble Breakfast cereals containing soy material and sodium bicarbonate
US3873748A (en) * 1973-07-02 1975-03-25 Gen Mills Inc Process for making high-protein cereal
FR2401615A1 (fr) * 1977-08-29 1979-03-30 Sodes Sa Produit alimentaire a base de son obtenu par cuisson-extrusion
US4568550A (en) * 1981-09-08 1986-02-04 General Foods Corporation Process for preparing a cooked extruded flour-based product
EP0319287A2 (fr) * 1987-12-03 1989-06-07 Unilever Plc Produit alimentaire
EP0565386A1 (fr) * 1992-04-10 1993-10-13 Unilever Plc Aliment croustillant et méthode pour le préparer

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3753728A (en) * 1970-10-05 1973-08-21 Procter & Gamble Process for production of soy-containing breakfast cereals
US3814824A (en) * 1971-06-28 1974-06-04 Procter & Gamble Breakfast cereals containing soy material and sodium bicarbonate
US3873748A (en) * 1973-07-02 1975-03-25 Gen Mills Inc Process for making high-protein cereal
FR2401615A1 (fr) * 1977-08-29 1979-03-30 Sodes Sa Produit alimentaire a base de son obtenu par cuisson-extrusion
US4568550A (en) * 1981-09-08 1986-02-04 General Foods Corporation Process for preparing a cooked extruded flour-based product
EP0319287A2 (fr) * 1987-12-03 1989-06-07 Unilever Plc Produit alimentaire
EP0565386A1 (fr) * 1992-04-10 1993-10-13 Unilever Plc Aliment croustillant et méthode pour le préparer

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6645541B2 (en) 2000-09-27 2003-11-11 Wynn Starr Flavors, Inc. Enhancing puffable food products and for production thereof
WO2003034844A1 (fr) * 2001-10-22 2003-05-01 Wynn Starr Flavors, Inc. Composition de chapelure d'amidon de pomme de terre gelatinise et processus de fabrication
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
US9332767B2 (en) 2010-01-15 2016-05-10 Crisp Sensation Holding S.A. Microwaveable batter
US10375983B2 (en) 2010-01-15 2019-08-13 Crisp Sensation Holding B.V. Coated stabilized microwave heated foods
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
WO2012110972A1 (fr) * 2011-02-16 2012-08-23 Finecrumb Food Coatings (Proprietary) Limited Procédé de fabrication d'un enrobage extrudé de type chapelure pour des produits alimentaires
US9433237B2 (en) 2011-12-20 2016-09-06 Crisp Sensation Holding S.A. Crumb manufacture
US10667548B2 (en) 2011-12-20 2020-06-02 Crisp Sensation Holding S.A. Dried crumb manufacture

Also Published As

Publication number Publication date
EP0719096A1 (fr) 1996-07-03
CZ76596A3 (en) 1996-08-14
SG82557A1 (en) 2001-08-21
HU9600634D0 (en) 1996-05-28
CA2171762A1 (fr) 1995-03-23
AU7656694A (en) 1995-04-03
ZA947004B (en) 1996-03-12
PL313477A1 (en) 1996-07-08
HUT73944A (en) 1996-10-28
TW284673B (fr) 1996-09-01
JPH09502356A (ja) 1997-03-11
SK33196A3 (en) 1996-09-04

Similar Documents

Publication Publication Date Title
EP0285196B1 (fr) Produit alimentaire
US5137745A (en) Process for preparing shaped grain products
EP0039185B1 (fr) Produit alimentaire expansé sous forme de snack ainsi que procédé pour la préparation d un produit alimentaire expansé sous forme de snack
US5080914A (en) Snack product and process of making
JPH01120256A (ja) ワクシィコーン・メーサを主体とする製品および製造方法
CA1328193C (fr) Denree alimentaire
KR20020090205A (ko) 순수 감자 원료로부터 박편화가능한 감자 가루반죽을만드는 처리과정
KR102473568B1 (ko) 분말 베이스 식품의 제조방법 및 이것에 의해 제조된 식품
JP3782711B2 (ja) 冷凍揚げ物の製造方法
WO1995007629A1 (fr) Substance d'enrobage expansee
US3589914A (en) Crisp,bacon flavored chips and foods containing term
US3236654A (en) Comestible coating composition and method of producing same
US5188855A (en) Process for making coated expanded snack product
WO1996028051A1 (fr) Composition de pate a frire
KR101457265B1 (ko) 튀김전용 멥쌀 떡 제조방법
US6419973B1 (en) Process for preparing corn based french fry strips
CA2378891A1 (fr) Bandes de frites a base de mais
JP3173923B2 (ja) ピザ用クラスト、ピザ様食品およびその製造方法
JPH07115907A (ja) スナック菓子の製造方法
JPH01291755A (ja) フライ食品の製造方法
JPS6196949A (ja) スナツク様食品の製造法
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
NZ198794A (en) Expanded snackfood includes a cereal bran other than rice bran

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

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

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): KE MW SD 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
WWE Wipo information: entry into national phase

Ref document number: 1994926924

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 33196

Country of ref document: SK

WWE Wipo information: entry into national phase

Ref document number: 2171762

Country of ref document: CA

Ref document number: PV1996-765

Country of ref document: CZ

WWP Wipo information: published in national office

Ref document number: 1994926924

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: PV1996-765

Country of ref document: CZ

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

WWW Wipo information: withdrawn in national office

Ref document number: 1994926924

Country of ref document: EP

WWR Wipo information: refused in national office

Ref document number: PV1996-765

Country of ref document: CZ