WO1997048292A1 - Breaded fish or meat product which can be heated in the microwave oven and remains crispy - Google Patents

Breaded fish or meat product which can be heated in the microwave oven and remains crispy Download PDF

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Publication number
WO1997048292A1
WO1997048292A1 PCT/EP1997/002948 EP9702948W WO9748292A1 WO 1997048292 A1 WO1997048292 A1 WO 1997048292A1 EP 9702948 W EP9702948 W EP 9702948W WO 9748292 A1 WO9748292 A1 WO 9748292A1
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WIPO (PCT)
Prior art keywords
meat
fish
breaded
weight
mixture
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PCT/EP1997/002948
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German (de)
French (fr)
Inventor
Dieter Gundt
Original Assignee
Convenience Food Systems B.V.
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Publication date
Application filed by Convenience Food Systems B.V. filed Critical Convenience Food Systems B.V.
Priority to AU33370/97A priority Critical patent/AU3337097A/en
Publication of WO1997048292A1 publication Critical patent/WO1997048292A1/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • 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

  • the present invention relates to a breaded fish or meat product that can be heated in a microwave oven while remaining crispy.
  • the fish or meat is first chopped or added as a whole piece with the usual additives, foreign protein and hydrocolloids, then breaded wet and dry, either cooked before or after breading, heated at high temperatures and then frozen or refrigerated.
  • the microwave oven has prevailed because it allows the dishes to be easily heated without the addition of additional fat.
  • US 4 199 603 teaches a method in which a frozen product is coated with an oil containing a liquid binding agent and then coated with an artificial breading.
  • the process has the disadvantage that calorie-containing oil must be added to the edible product for it to work.
  • only very specific oils can be used that have pseudoplastic properties on the frozen product.
  • the consumer has also tried to help himself by heating the fish or meat product in a pan.
  • this method has the disadvantage that the fat used for frying, which is absorbed by the product, is very high in calories.
  • the product In order to prevent the breading of the fish or meat product from also softening in the pan, the product must also be cooked at high temperatures, so that the product is often seared.
  • the present invention is therefore based on the object of providing a breaded fish or meat product which can be heated and / or cooked in a microwave oven and remains crispy and in which the disadvantages described above do not occur.
  • the object is achieved according to the invention in that minced fish or minced meat with the usual additives, 0.5-10% by weight, preferably 1.0-0.0% by weight, at least one foreign protein and 0.5-3 % By weight, preferably 0.5-1.5% by weight, of at least one hydrocolioid, in each case based on the total weight of the mixture, the mixture optionally cooling, shaping, wet and dry breading, either cooked before or after breading, heated at high temperatures, preferably deep-fried, and optionally stored either cooled in an inert gas pack or deep-frozen.
  • Another solution according to the invention is that a mixture of the usual additives, 0.5-10% by weight, preferably 1.0-0.0% by weight, at least one foreign protein and 0 is added to pieces of fish or meat , 5-3% by weight, preferably 0.5-1.5% by weight, and at least one hydrocolioid, based in each case on the total weight of the piece thus obtained, the pieces are wet and dry breaded, cooked either before or after breading , heated at high temperatures, preferably deep-fried, and optionally either refrigerated in an inert gas pack or deep-frozen.
  • the meat product according to the invention is preferably produced from meat from chicken, turkey, pork, beef or from a mixture of at least two of these types of meat.
  • the fish or the meat is either minced and / or cut to a particle size of 0.1-18 mm, preferably 3-8 mm.
  • the fish or meat product according to the invention are added as foreign proteins, proteins of plant or animal origin. Soy protein, milk protein, dry or liquid protein, blood (plasma) or a mixture of at least two of the proteins mentioned is preferably used.
  • the product according to the invention also contains hydrocolloids.
  • Preferred hydrocolloids are: carraghenans, xanthan, guar, locust bean gum, pectins, alginates, agar agar, tragacanth, gum arabic, karraga gum, tara gum, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch.
  • the above-mentioned hydrocolloids can be used alone or in a mixture of at least two hydrocolloids in the product according to the invention, hydrocolloids containing carraghenan or locust bean gum or a mixture thereof being particularly preferred.
  • Hydrocolloids are preferred in which the ratio of carraghenan or locust bean gum or their mixture to at least one of the other hydrocolloids mentioned is 3-10: 1, particularly preferably 4-8: 1 and very particularly preferably 6-7.5: 1.
  • Another object of the invention is a method for producing the fish or meat product according to the invention.
  • the fish or meat after having been mixed with the usual additives, the foreign protein and the hydrocolloids, is preferably left to rest in a cooled atmosphere, if appropriate for a few hours.
  • the treated fish or meat is then, if necessary, the desired one
  • Cooking is preferably done with hot air, in addition to the existing natural
  • Humidity can still be added to water vapor.
  • the air temperature is 80-180 ° C, preferably 90-130 ° C.
  • the cooking time is based on the thickness of the product to be cooked.
  • the fish or meat is wet and then breaded dry.
  • the usual products are used as wet pails.
  • Dry breadcrumbs are the usual breadcrumbs based on breadcrumbs and / or
  • the breaded product is made according to the usual
  • a chicken breast fillet was rotated in a meat grinder through a 3 mm perforated disc. Then a mixture consisting of:
  • locust bean gum 0.03% by weight of locust bean gum
  • the mixture was then stored refrigerated for 2 hours and then manually placed in a cutlet shape which was cooked in a HLS oven from Tetra Laval Food Koppens at 92 ° C. with hot air without the addition of steam for 8 minutes.
  • the cooked cutlets thus obtained were cooled to 4 ° C. and then breaded with a commercially available wet and dry breading from Griffith. In the next process step, these products were fried for 15 seconds at 180 ° C. and finally cooled again to 4 ° C. and stored.
  • the product was removed from the warehouse and cooked in a 650W microwave oven for 150 seconds.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a breaded fish or meat product. The fish or meat is first chopped up or conventional additives, foreign protein and hydrocolloids are mixed therewith when it is whole. Said fish or meat subsequently undergoes wet and dry breading, is either cooked before or after breading, is heated to high temperatures, preferably fried, and is finally stocked, for example deep-frozen. The resultant product can be heated in a microwave oven but still remains crispy.

Description

In der Mikrowelle knusprig erhitzbares, paniertes Fisch- oder FieischproduktCrispy, breaded fish or fish product that can be heated in the microwave
Die vorliegende Erfindung betrifft ein paniertes Fisch- oder Fleischprodukt, das in einem Mikrowellenofen erhitzt werden kann und dabei knusprig bleibt. Der Fisch oder das Fleisch wird zunächst zerkleinert oder als ganzes Stück mit den üblichen Additiven, Fremdeiweiß und Hydrokolloiden versetzt, dann naß und trocken paniert, entweder vor oder nach dem Panieren gegart, bei hohen Temperaturen erhitzt und anschließend tiefgefroren oder gekühlt gelagert.The present invention relates to a breaded fish or meat product that can be heated in a microwave oven while remaining crispy. The fish or meat is first chopped or added as a whole piece with the usual additives, foreign protein and hydrocolloids, then breaded wet and dry, either cooked before or after breading, heated at high temperatures and then frozen or refrigerated.
In der westlichen Hemisphäre spielen sogenannte Fertiggerichte eine immer größereIn the western hemisphere, so-called ready meals are playing an ever larger number
Rolle bei der Ernährung der Menschen. Bei diesen Fertiggerichten ist es besonders wichtig, daß sie zum einen leicht zubereitet werden können, zum anderen ansprechend schmecken und aussehen.Role in feeding people. With these ready meals it is particularly important that they can be easily prepared on the one hand and that they taste and look appealing on the other.
Aber auch dem Kalorienbewußtsein der Menschen muß bei diesen GerichtenBut also the calorie consciousness of the people must with these dishes
Rechnung getragen werden. Eine Erwärmung der Gerichte in heißem Fett ist deshalb in den meisten Fällen nicht akzeptabel.Be taken into account. Warming the dishes in hot fat is therefore unacceptable in most cases.
Bei der Zubereitung von Fertiggerichten hat sich deshalb der Mikrowellenofen durchgesetzt, da in ihm die Gerichte ohne die Zugabe von zusätzlichem Fett leicht erwärmt werden können.When it comes to preparing ready-to-serve meals, the microwave oven has prevailed because it allows the dishes to be easily heated without the addition of additional fat.
Bereits heute gibt es eine Vielzahl von Ernährungsprodukten auf dem Markt, die von dem Hersteller bereits völlig fertig zubereitet worden sind und die von dem Konsumenten nur noch erwärmt werden müssen. Neben Gemüse spielen Fisch- oder Fleisch bei diesen Gerichten eine große Rolle, die häufig, dem Kundengeschmack entsprechend, paniert sind.There are already a large number of nutritional products on the market that have already been completely prepared by the manufacturer and only need to be warmed up by the consumer. In addition to vegetables, fish or meat plays a major role in these dishes, which are often breaded according to customer tastes.
Während des Erhitzens von solchen panierten Fleischprodukten in einem Mikrowellenofen ist in der Vergangenheit immer das Problem aufgetreten, daß die Panade durch die aus dem Fisch- oder Fleischprodukt austretende Feuchtigkeit aufgeweicht worden ist. Das so erhaltene Fisch- oder Fleischprodukt sah dann weder ansprechend aus, noch hat es gut geschmeckt.In the past, during the heating of such breaded meat products in a microwave oven, there has always been the problem that the breading has been softened by the moisture escaping from the fish or meat product. The fish or meat product thus obtained did not look appealing, nor did it taste good.
Es hat deshalb nicht an Versuchen gefehlt, eßbare, panierte Fertigprodukte auf den Markt zu bringen, die in einem Mikrowellenofen erwärmt werden können, ohne daß die Panade aufweicht.There has therefore been no shortage of attempts to bring to the market edible, breaded finished products which can be heated in a microwave oven without the breading softening.
Aus der US-4 943 438 zum Beispiel ist eine spezielle Panade und ein Verfahren zur Herstellung eines eßbaren, mit dieser Panade überzogenen Produkts bekannt, das vom Endverbraucher erwärmt werden kann, ohne daß die Panade aufweicht. Das Ausgangsprodukt, z.B. Fleisch, wird mit einem Bindemittel beschichtet auf das dann die Panade appliziert wird. Das so erhaltene Produkt wird in einem Ofen gebacken und anschließend mit einem Speiseöl besprüht, bevor es noch einmal hohen Temperaturen ausgesetzt wird, damit die Panade braun und knusprig wird. Das Verfahren hat den Nachteil, daß es nur mit einer ganz bestimmten Panade zu dem gewünschten Erfolg führt. Darüberhinaus muß das Produkt noch mit Öl besprüht werden, was den Fettgehalt des Produkts erhöht.For example, from US 4,943,438 a special breading and a method for producing an edible product coated with this breading is known which can be heated by the end user without the breading softening. The starting product, e.g. Meat is coated with a binder to which the breading is then applied. The product obtained in this way is baked in an oven and then sprayed with an edible oil before being exposed to high temperatures again, so that the breading becomes brown and crispy. The disadvantage of the process is that it only leads to the desired success with a very specific breading. In addition, the product must still be sprayed with oil, which increases the fat content of the product.
US 4 199 603 lehrt ein Verfahren, bei dem ein gefrorenes Produkt mit einem Öl, das ein Flüssigkeitsbindemittel enthält, beschstrichen wird und dann mit einer kunsprigen Panade überzogen wird.US 4 199 603 teaches a method in which a frozen product is coated with an oil containing a liquid binding agent and then coated with an artificial breading.
Das Verfahren hat den Nachteil, daß dem eßbaren Produkt kalorienhaltiges Öl zugegeben werden muß, damit es funktioniert. Außerdem können nur ganz bestimmte öle verwendet werden, die auf dem gefrorenen Produkt strukturviskose Eigenschaften haben. Auch der Verbraucher hat versucht, sich zu behelfen, indem er das Fisch- oder Fleischprodukt in einer Pfanne erhitzt hat. Dieses Verfahren hat jedoch den Nachteil, daß das zum Braten eingesetzte Fett, das von dem Produkt aufgesaugt wird, sehr kalorienhaltig ist.The process has the disadvantage that calorie-containing oil must be added to the edible product for it to work. In addition, only very specific oils can be used that have pseudoplastic properties on the frozen product. The consumer has also tried to help himself by heating the fish or meat product in a pan. However, this method has the disadvantage that the fat used for frying, which is absorbed by the product, is very high in calories.
Um zu vermeiden, daß die Panade des Fisch- oder Fleischprodukts nicht auch in der Pfanne aufweicht, muß das Produkt außerdem bei hohen Temperaturen gegart werden, so daß das Produkt nicht selten angebrannt ist.In order to prevent the breading of the fish or meat product from also softening in the pan, the product must also be cooked at high temperatures, so that the product is often seared.
Der vorliegenden Erfindung liegt deshalb die Aufgabe zugrunde, ein paniertes Fisch¬ oder Fleischprodukt zur Verfügung zu stellen, das in einem Mikrowellenofen erhitzt und/oder gegart werden kann und dabei knusprig bleibt und bei dem die oben geschilderten Nachteile nicht auftreten.The present invention is therefore based on the object of providing a breaded fish or meat product which can be heated and / or cooked in a microwave oven and remains crispy and in which the disadvantages described above do not occur.
Die Aufgabe wird erfindungsgemäß dadurch gelöst, daß man zerkleinerten Fisch oder zerkleinertes Fleisch mit den üblichen Additiven, 0,5-10 Gew -%, bevorzugt 1 ,0- 5,0 Gew.-%, wenigstens eines Fremdeiweißes und 0,5-3 Gew.-%, bevorzugt 0,5-1 ,5 Gew.-%, wenigstens eines Hydrokolioides jeweils bezogen auf das Gesamtgewicht der Mischung vermischt, die Mischung gegebenenfalls kühlt, formt, naß- und trockenpaniert, entweder vor oder nach dem Panieren gart, bei hohen Temperaturen erhitzt, vorzugsweise fritiert, und gegebenenfalls entweder gekühlt in einer Inertgas- Packung oder tiefgefroren lagert.The object is achieved according to the invention in that minced fish or minced meat with the usual additives, 0.5-10% by weight, preferably 1.0-0.0% by weight, at least one foreign protein and 0.5-3 % By weight, preferably 0.5-1.5% by weight, of at least one hydrocolioid, in each case based on the total weight of the mixture, the mixture optionally cooling, shaping, wet and dry breading, either cooked before or after breading, heated at high temperatures, preferably deep-fried, and optionally stored either cooled in an inert gas pack or deep-frozen.
Eine andere erfindunggemäße Lösung der Aufgabe besteht darin, daß man in Fisch¬ oder Fleischstücke eine Mischung der üblichen Additive, 0,5-10 Gew.-%, bevorzugt 1 ,0-5,0 Gew.-%, wenigstens eines Fremdeiweißes und 0,5-3 Gew -%, bevorzugt 0,5-1 ,5 Gew.-%, und wenigstens eines Hydrokolioides jeweils bezogen auf das Gesamtgewicht des so erhaltenen Stückes injeziert, die Stücke naß- und trockenpaniert, entweder vor oder nach dem Panieren gart, bei hohen Temperaturen erhitzt, vorzugsweise fritiert, und gegebenenfalls entweder gekühlt in einer Inertgas- Packung oder tiefgefroren lagert. Das erfindungsgemäße Fleischprodukt wird vorzugsweise aus Fleisch vom Huhn, Truthahn, Schwein, Rind oder aus einer Mischung von wenigstens zwei dieser Fleischsorten hergestellt.Another solution according to the invention is that a mixture of the usual additives, 0.5-10% by weight, preferably 1.0-0.0% by weight, at least one foreign protein and 0 is added to pieces of fish or meat , 5-3% by weight, preferably 0.5-1.5% by weight, and at least one hydrocolioid, based in each case on the total weight of the piece thus obtained, the pieces are wet and dry breaded, cooked either before or after breading , heated at high temperatures, preferably deep-fried, and optionally either refrigerated in an inert gas pack or deep-frozen. The meat product according to the invention is preferably produced from meat from chicken, turkey, pork, beef or from a mixture of at least two of these types of meat.
Für den Fall, daß zerkleinerter Fisch oder zerkleinertes Fleisch in dem erfindungsgemäßen Produkt zum Einsatz kommt, wird der Fisch oder das Fleisch auf ein Partikelgröße von 0,1-18 mm, vorzugsweise 3-8 mm entweder gewolft und/oder gekuttert.In the event that minced fish or minced meat is used in the product according to the invention, the fish or the meat is either minced and / or cut to a particle size of 0.1-18 mm, preferably 3-8 mm.
Dem erfindungsgemäßen Fisch- oder Fleischprodukt werden als Fremdeiweiße, Eiweiße pflanzlichen oder tierischen Ursprungs zugegeben. Vorzugsweise wird Sojaprotein, Milchprotein, Trocken- oder Flüssigeiweiß, Blut(-plasma) oder eine Mischung von zumindest zwei der genannten Eiweiße verwendet.The fish or meat product according to the invention are added as foreign proteins, proteins of plant or animal origin. Soy protein, milk protein, dry or liquid protein, blood (plasma) or a mixture of at least two of the proteins mentioned is preferably used.
Zusätzlich enthält das erfindungsgemäße Produkt noch Hydrokolloide. Bevorzugte Hydrokolloide sind: Carraghenane, Xanthan, Guar, Johannisbbrotkernmehl, Pektine, Alginate, Agar Agar, Traganth, Gummi Arabicum, Karraga Gummi, Tarakernmehl, Gellan, Gelatine, Cellulose und deren Derivate sowie Stärken insbesondere Mais¬ und Kartoffelstärke. Die oben genannen Hydrokolloide können allein oder in einer Mischung von wenistens zwei Hydrokolloiden in dem erfindungsgemäßen Produkt eingesetzt werden, wobei Hydrokolloide enthaltend Carraghenan oder Johannisbrotkernmehl oder deren Mischung besonders bevorzugt wird. Bevorzugt sind Hydrokolloide, bei denen das Verhältnis von Carraghenan oder Johannisbrotkernmehl oder deren Mischung zu wenigstens einem anderen der oben genannten Hydrokolloiden 3-10: 1 , besonders bevorzugt 4-8:1 und ganz besonders bevorzugt 6-7,5:1 beträgt.In addition, the product according to the invention also contains hydrocolloids. Preferred hydrocolloids are: carraghenans, xanthan, guar, locust bean gum, pectins, alginates, agar agar, tragacanth, gum arabic, karraga gum, tara gum, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch. The above-mentioned hydrocolloids can be used alone or in a mixture of at least two hydrocolloids in the product according to the invention, hydrocolloids containing carraghenan or locust bean gum or a mixture thereof being particularly preferred. Hydrocolloids are preferred in which the ratio of carraghenan or locust bean gum or their mixture to at least one of the other hydrocolloids mentioned is 3-10: 1, particularly preferably 4-8: 1 and very particularly preferably 6-7.5: 1.
Ein weiter Gegenstand der Erfindung ist auch ein Verfahren zur Herstellung des erfindungsgemäßen Fisch oder Fleischprodukts. Gemäß diesem erfindungsgemäßen Verfahren läßt man den Fisch oder das Fleisch nachdem es mit den üblichen Additiven, dem Fremdeiweiß und den Hydrokolloiden versetzt worden ist, vorzugsweise in einer gekühlten Atmosphäre gegebenfalls für einige Stunden ruhen.Another object of the invention is a method for producing the fish or meat product according to the invention. According to the method according to the invention, the fish or meat, after having been mixed with the usual additives, the foreign protein and the hydrocolloids, is preferably left to rest in a cooled atmosphere, if appropriate for a few hours.
Danach wird der behandelte Fisch oder das Fleisch gegebenfalls in die gewünschteThe treated fish or meat is then, if necessary, the desired one
Form gebracht, gegebenfalls mit einem handelsüblichen Mehl bestäubt und entweder vor oder nach dem Panieren gegart.Shaped, if necessary dusted with a commercial flour and cooked either before or after breading.
Das Garen erfolgt vorzugsweise mit Heißluft, der neben der vorhandenen natürlichenCooking is preferably done with hot air, in addition to the existing natural
Luftfeuchtigkeit noch Wasserdampf zugegeben werden kann. Die Lufttemperatur beträgt 80-180 °C vorzugsweise 90-130 °C. Die Garzeit bemißt sich nach der Dicke des zu garenden Produkts.Humidity can still be added to water vapor. The air temperature is 80-180 ° C, preferably 90-130 ° C. The cooking time is based on the thickness of the product to be cooked.
Entweder vor oder nach dem Garen wird der Fisch oder das Fleisch naß und dann trocken paniert. Als Naßpanden werden die üblichen Produkte eingesetzt. DieEither before or after cooking, the fish or meat is wet and then breaded dry. The usual products are used as wet pails. The
Trockenpanaden sind die üblichen Panaden basierend auf Paniermehl und/oderDry breadcrumbs are the usual breadcrumbs based on breadcrumbs and / or
Semmelbrösel oder Cornflakes.Breadcrumbs or cornflakes.
Im nächsten Verfahrensschritt wird das panierte Produkt gemäß den üblichenIn the next process step, the breaded product is made according to the usual
Verfahren bei 160-200 °C, vorzugsweise 175-185°C für 10-40 s, vorzugsweise fürProcess at 160-200 ° C, preferably 175-185 ° C for 10-40 s, preferably for
13-17s, erhitzt, vorzugsweise fritiert, und dann abgekühlt und entweder tiefgefroren oder gekühlt in einer Inertgasverpackung gelagert, bevor es in der Mikrowelle zu einem knusprigen panierten eßbaren Nahrungsmittel erhitzt werden kann.13-17s, heated, preferably fried, and then cooled and either frozen or refrigerated stored in an inert gas package before it can be microwaved into a crispy breaded edible food.
Beispiel:Example:
Die Vorteile der Erfindung sollen im folgenden anhand eines Ausführungsbeispiels erläutert weren.The advantages of the invention will be explained below using an exemplary embodiment.
Ein Hähnchenbrustfilet wurde in einem Fleischwolf durch eine 3 mm Lochscheibe gedreht. Dannach wurde eine Mischung bestehend aus:A chicken breast fillet was rotated in a meat grinder through a 3 mm perforated disc. Then a mixture consisting of:
85,4 Gew.-% Hähnchenbrustfilet85.4% by weight chicken breast fillet
10,0 Gew.-% Wasser10.0% by weight of water
0,30 Gew.-% Phosphat 1 ,80 Gew.-% Kochsalz0.30% by weight phosphate 1.80% by weight of table salt
1 ,00 Gew.-% Soya Protein1.00 wt% soy protein
0,20 Gew.-% Dextrose0.20 wt% dextrose
1 ,00 Gew.-% Carraghenan1.00% by weight carraghenan
0,03 Gew.-% Johannesbrotkernmehl0.03% by weight of locust bean gum
hergestellt, indem die Phosphate, das Salz, das Soya Protein und die Dextrose in dem Wasser aufgelöst, die daraus resultierende Brühe vorsichtig mit dem Hähnchenbrustfilet vermischt und letztendlich das Carragen und das Johannesbrotkernmehl der Mischung beigefügt wurde.prepared by dissolving the phosphates, salt, soy protein and dextrose in the water, gently mixing the resulting broth with the chicken breast fillet, and finally adding the carragen and carob flour to the mixture.
Danach wurde die Mischung 2 Stunden lang gekühlt gelagert und anschließend mit der Hand in eine Schnitzelform gebracht, die in einem HLS-Ofen der Firma Tetra Laval Food Koppens bei 92 °C mit heißer Luft ohne die Zugabe von Dampf 8 Minuten lang gegart wurden.The mixture was then stored refrigerated for 2 hours and then manually placed in a cutlet shape which was cooked in a HLS oven from Tetra Laval Food Koppens at 92 ° C. with hot air without the addition of steam for 8 minutes.
Die so erhaltenen gegarten Schnitzel wurden auf 4°C abgekühlt und dann mit einer handelsüblichen naßen und trockenen Panade der Firma Griffith paniert. Diese Produkte wurde im nächsten Verfahrensschritt 15 Sekunden lang bei 180°C fritiert und abschließend noch einmal auf 4°C abgekühlt und gelagert.The cooked cutlets thus obtained were cooled to 4 ° C. and then breaded with a commercially available wet and dry breading from Griffith. In the next process step, these products were fried for 15 seconds at 180 ° C. and finally cooled again to 4 ° C. and stored.
Nach sieben Tagen wurde das Produkt dem Lager entnommen und in einem Mikrowellenofen mit 650 W 150 Sekunden lang gegart.After seven days, the product was removed from the warehouse and cooked in a 650W microwave oven for 150 seconds.
Es zeigte sich, daß das aus der Mikrowelle entnomme Produkt eine knusprige Panade aufwies und sowohl geschmacklich als auch vom Kauverhalten sehr ansprechend war. It was found that the product removed from the microwave had a crispy breading and was very appealing in terms of taste and chewing behavior.

Claims

Patentansprüche: Claims:
1. Paniertes Fleisch- oder Fischprodukt, das in der Mikrowelle zu einem knusprigen, eßbaren Fertigprodukt erhitzbar ist, erhalten indem man zerkleinerten Fisch oder zerkleinertes Fleisch mit den üblichen Additiven, 0,5- 10 Gew.-% wenigstens eines Fremdeiweißes und 0,5-3 Gew.-% Hydrokolloid enthaltend Carraghenan und Johannisbrotkernmehl, jeweils bezogen auf das Gesamtgewicht der Mischung, vermischt, die Mischung gegebenenfalls kühlt, formt, naß- und trockenpaniert, entweder vor oder nach dem Panieren gart, bei hohen Temperaturen kurz erhitzt und gegebenenfalls entweder gekühlt in einer Inertgas-Packung oder tiefgefroren lagert.1. Breaded meat or fish product, which can be heated in the microwave to a crispy, edible finished product, obtained by minced fish or minced meat with the usual additives, 0.5-10% by weight of at least one foreign protein and 0.5 -3% by weight of hydrocolloid containing carraghenan and locust bean gum, in each case based on the total weight of the mixture, mixed, the mixture optionally cooling, shaping, wet and dry breading, cooked either before or after breading, briefly heated at high temperatures and optionally either stored chilled in an inert gas pack or frozen.
2. Paniertes Fisch- oder Fleischprodukt, gemäß Anspruch 1 , dadurch gekennzeichnet, daß die Mischung bevorzugt 1 ,0-5,0 Gew.-% wenigstens eines Fremdeiweißes und bevorzugt 0,5-1 ,5 Gew.-% Hydrokolloid enthaltend Carraghenan und Johannisbrotkernmehl bezogen auf ihr Gesamtgewicht enthält.2. Breaded fish or meat product, according to claim 1, characterized in that the mixture preferably 1, 0-5.0 wt .-% of at least one foreign protein and preferably 0.5-1, 5 wt .-% hydrocolloid containing carraghenan and Locust bean gum contains based on their total weight.
3. Paniertes Fisch- oder Fleischprodukt, gemäß Anspruch 1 oder 2, dadurch gekennzeichnet, daß der Fisch oder das Fleisch auf 0,1 bis 18 mm, vorzugsweise 3 bis 8 mm zerkleinert ist.3. Breaded fish or meat product according to claim 1 or 2, characterized in that the fish or meat is ground to 0.1 to 18 mm, preferably 3 to 8 mm.
4. Paniertes Fleisch- oder Fischprodukt, das in der Mikrowelle zu einem knusprigen, eßbaren Fertigprodukt erhitzbar ist, erhalten indem man in Fisch¬ oder Fleischstücke eine Mischung der üblichen Additive, 0,5-10 Gew.-% wenigstens eines Fremdeiweißes und 0,5-3 Gew -% Hydrokolloid enthaltend Carraghenan und Johannisbrotkernmehl jeweils bezogen auf das Gesamtgewicht des erhaltenen Stückes injeziert, die Stücke naß- und trockenpaniert, entweder vor oder nach dem Panieren gart, bei hohen Temperaturen kurz erhitzt und gegebenenfalls entweder gekühlt in einer Inertgas-Packung oder tiefgefroren lagert. 5. Paniertes Fisch- oder Fleischprodukt, gemäß Anspruch 4, dadurch gekennzeichnet, daß das Stück mit bevorzugt 1 ,0-5,0 Gew.-% wenigstens eines Fremdeiweißes und bevorzugt 0,5-1 ,4. Breaded meat or fish product which can be heated in the microwave to a crispy, edible finished product, obtained by mixing a mixture of the usual additives in fish or meat pieces, 0.5-10% by weight of at least one foreign protein and 0. 5-3% by weight of hydrocolloid containing carraghenan and locust bean gum each are injected based on the total weight of the piece obtained, the pieces are wet and dry breaded, cooked either before or after breading, briefly heated at high temperatures and optionally either cooled in an inert gas package or frozen. 5. Breaded fish or meat product, according to claim 4, characterized in that the piece with preferably 1, 0-5.0 wt .-% of at least one foreign protein and preferably 0.5-1,
5 Gew.-% Hydrokolloid enthaltend Carraghenan und Johannisbrotkernmehl bezogen auf das Gesamtgewicht des erhaltenen Stückes versetzt ist.5 wt .-% hydrocolloid containing carraghenan and locust bean gum is added based on the total weight of the piece obtained.
6. Paniertes Fisch- oder Fleischprodukt, gemäß den Ansprüchen 1-3 oder 4-5, dadurch gekennzeichnet, daß das Fleisch vom Huhn, Truthahn, Schwein oder Rind stammt oder gegegebenenfalls eine Mischung aus wenigstens zwei dieser Fleischsorten ist.6. Breaded fish or meat product, according to claims 1-3 or 4-5, characterized in that the meat comes from chicken, turkey, pork or beef or, if appropriate, is a mixture of at least two of these types of meat.
7. Paniertes Fisch- oder Fleischprodukt, gemäß den Ansprüchen 1-3 oder 4-5 oder 6, dadurch gekennzeichnet, daß das Fremdeiweiß pflanzliches oder tierisches Eiweiß, vorzugsweise Soyaprotein, Milcheiweiß, Trocken oder Flüssigeiweiß, oder Blut(-plasma) oder eine Mischung aus diesen ist.7. Breaded fish or meat product, according to claims 1-3 or 4-5 or 6, characterized in that the foreign protein is vegetable or animal protein, preferably soy protein, milk protein, dry or liquid protein, or blood (plasma) or a mixture is out of these.
8. Paniertes Fisch- oder Fleischprodukt, gemäß den Ansprüchen 1-3 oder 4-5 oder 6-7, dadurch gekennzeichnet, daß das Hydrokolloide natürliche Hydrokolloide, bevorzugt, Xanthan, Guar, Pektine, Alginate, Agar Agar, Traganth, Gummi Arabicum, Karraga Gummi, Tarakernmehl, Gellan, Gelatine, Cellulose und deren Derivate sowie Stärken insbesondere Mais- und Kartoffelstärke besonders bevorzugt Carraghenan und Johannisbrotkernmehl enthält.8. Breaded fish or meat product, according to claims 1-3 or 4-5 or 6-7, characterized in that the hydrocolloid natural hydrocolloids, preferably xanthan, guar, pectins, alginates, agar agar, tragacanth, gum arabic, Karraga contains gum, tara seed flour, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch, particularly preferably carraghenan and locust bean gum.
9. In der Mikrowelle erhitztes, knusprig paniertes Fisch- oder Fleischprodukt gemäß den Ansprüchen 1-3 oder 4-5 oder 6-8.9. Microwave-heated, crispy breaded fish or meat product according to claims 1-3 or 4-5 or 6-8.
10. Verfahren zur Herstellung von Fleisch- oder Fischprodukten gemäß den Ansprüchen 1-3, dadurch gekennzeichnet, daß man zerkleinerten Fisch oder zerkleinertes Fleisch mit den üblichen Additiven, 0,5-10 Gew.-%, bevorzugt 1 ,0- 5,0 Gew.-%, wenigstens eines Fremdeiweißes und 0,5-3 Gew.-%, bevorzugt 0,5-1 ,5 Gew.-%, Hydrokolloid enthaltend Carraghenan und Johannisbrotkernmehl jeweils bezogen auf das Gesamtgewicht der Mischung vermischt, die Mischung gegebenenfalls kühlt, formt, naß- und trockenpaniert, entweder vor oder nach dem Panieren gart, bei hohen Temperaturen kurz erhitzt und gegebenenfalls entweder gekühlt in einer Inertgas-Packung oder tiefgefroren lagert.10. A process for the production of meat or fish products according to claims 1-3, characterized in that minced fish or minced meat with the usual additives, 0.5-10 wt .-%, preferably 1, 0- 5.0% by weight, at least one foreign protein and 0.5-3% by weight, preferably 0.5-1.5% by weight, of hydrocolloid containing carraghenan and locust bean gum, each based on the total weight of the mixture, are mixed If necessary, the mixture cools, forms, wet and dry breaded, cooked either before or after breading, briefly heated at high temperatures and, if appropriate, either cooled in an inert gas pack or stored deep-frozen.
11. Verfahren zur Herstellung von Fleisch- oder Fischprodukten gemäß den Ansprüchen 4-5, dadurch gekennzeichnet, daß man in Fisch- oder Fleischstücke eine Mischung der üblichen Additive, 0,5-10 Gew.-%, bevorzugt 1 ,0-5,0 Gew.-%, wenigstens eines Fremdeiweißes und 0,5-3 Gew -%, bevorzugt 0,5-1 ,5 Gew.-%, Hydrokolloid enthaltend Carraghenan und Johannisbrotkernmehl jeweils bezogen auf das Gesamtgewicht des behandelten Stückes injeziert, naß- und trockenpaniert, entweder vor oder nach dem Panieren gart, bei hohen Temperaturen kurz erhitzt und gegebenenfalls entweder gekühlt in einer Inertgas-Packung oder tiefgefroren lagert.11. A process for the production of meat or fish products according to claims 4-5, characterized in that a mixture of the usual additives, 0.5-10 wt .-%, preferably 1, 0-5, in fish or meat pieces 0% by weight, at least one foreign protein and 0.5-3% by weight, preferably 0.5-1.5% by weight, of hydrocolloid containing carraghenan and locust bean gum, each based on the total weight of the treated piece, injected, wet and Breaded dry, cooked either before or after breading, heated briefly at high temperatures and, if necessary, either refrigerated in an inert gas pack or stored deep-frozen.
12. Verfahren zur Herstellung von Fleisch- oder Fischprodukten gemäß Anspruch 10 oder 11 , dadurch gekennzeichnet, daß das Fleisch vom Huhn, Truthahn, Schwein oder Rind stammt oder gegegebenenfalls eine Mischung aus wenigstens zwei dieser Fleischsorten ist.12. A process for the preparation of meat or fish products according to claim 10 or 11, characterized in that the meat comes from chicken, turkey, pork or beef or, if appropriate, is a mixture of at least two of these types of meat.
13. Verfahren zur Herstellung von Fleisch- oder Fischprodukten gemäß Anspruch 10 oder 11 oder 12, dadurch gekennzeichnet, daß das Fremdeiweiß pflanzliches oder tierisches Eiweiß, vorzugsweise Soyaprotein, Milcheiweiß, Trocken oder Flüssigeiweiß, oder Blut(-plasma) oder eine Mischung aus diesen ist.13. A method for producing meat or fish products according to claim 10 or 11 or 12, characterized in that the foreign protein is vegetable or animal protein, preferably soy protein, milk protein, dry or liquid protein, or blood (plasma) or a mixture of these .
14. Verfahren zur Herstellung von Fleisch- oder Fischprodukten gemäß den Ansprüchen 10 oder 11 oder 12 -13, dadurch gekennzeichnet, daß das Hydrokolloide natürliche Hydrokolloide, bevorzugt, Xanthan, Guar, Pektine, Alginate, Agar Agar, Traganth, Gummi Arabicum, Karraga Gummi, Tarakernmehl, Gellan, Gelatine, Cellulose und deren Derivate sowie Stärken insbesondere Mais- und Kartoffelstärke besonders bevorzugt Carraghenan und Johannisbrotkernmehl enthält.14. A method for producing meat or fish products according to claims 10 or 11 or 12 -13, characterized in that the Hydrocolloids natural hydrocolloids, preferably, xanthan, guar, pectins, alginates, agar agar, tragacanth, gum arabic, karraga gum, tara seed flour, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch, particularly preferably carraghenan and locust bean gum.
15. Verfahren, gemäß Anspruch 10 oder 11 oder 12 -14, dadurch gekennzeichnet, daß mit erhitzter Luft, der gegebenenfalls Wasserdampf zugegeben wird, gegart wird.15. The method according to claim 10 or 11 or 12 -14, characterized in that is heated with heated air, which is optionally added steam, is cooked.
16. Verfahren, gemäß Anspruch 10 oder 11 oder 12 -15, dadurch gekennzeichnet, daß das kurze Erhitzen bei hohen Temperaturen vorzugsweise durch Fritieren erfolgt. 16. The method according to claim 10 or 11 or 12 -15, characterized in that the short heating at high temperatures is preferably carried out by frying.
PCT/EP1997/002948 1996-06-18 1997-06-06 Breaded fish or meat product which can be heated in the microwave oven and remains crispy WO1997048292A1 (en)

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