Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking
  • A23C19/16—Covering the cheese surface, e.g. with wax coating compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C2250/00—Particular aspects related to cheese
  • A23C2250/40—Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating

Definitions

• This invention is concerned with the cooking of foodstuffs. More particularly, this invention relates to improvements in coating formulations pertaining to the art of deep-frying.
• the cooking vessel of Figure 2 is made of flat metal.
• Figure 3 shows a sectional side view, along line 3 — 3 of Figure 2, of the same cooking vessel.
• the cooking vessel takes the form of a basket 40 having a flat-bottomed interior 21, a flat-bottomed exterior 25, a substantially vertical outer wall 22, and an inner ring 42 with substantially vertical walls 23.
• Figure 2 shows a perspective view of the same basket 40. In Figure 2, apertures 41 are visible.
• the coating formulations of the present invention provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings, for instance as described in US 5,988,048.
• This enhancement promotes the formation of strong bonds upon frying, which enables the food pieces to stay together firmly, both in the cooking mold and afterwards when the unified food serving is removed from the mold, optionally garnished, and served.
• the coating formulations of the present invention have the added benefit of improving the eating quality of the coated food pieces, by imparting a crispy, crunchy texture thereto.
• a further quality of the coating formulations of the present invention is that this crispy, crunchy texture is maintained for extended periods of time when the product is held under a heat lamp.
• Batter mixes for back-of-the-house food coating compositions in accordance with the present invention comprise 35% - 75% adhesion component, 2% - 11 % viscosity component, and 5% - 50% crispness component.
• Batter mixes for processor food coating compositions in accordance with the present invention comprise 30% - 70% adhesion component, 10% - 25% film- forming component, 3% - 9% viscosity component, and 8% - 40% crispness component. Both compositions may additionally comprise 0.1% - 2% leavening component, 0.1 % - 15% flavoring component, 0.1 % - 1 % coloring component, and/or 0.1 % - 1 % processing aid.
• the present invention also provides unified food serving products that are characterized by a persistent crispy, crunchy texture and produced by a process that comprises: providing multiple pieces of a food to be cooked; applying a "back of the house” food coating composition to each piece of food while in a mold; immersing the mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold.
• Another process according to the present invention provides unified food serving products, characterized by a persistent crispy, crunchy texture, produced by a process comprising: providing multiple pieces of a food to be cooked; applying a "processor" food coating composition to each piece of food; individually freezing each piece of food; adding the frozen pieces of food to a mold; immersing the coated pieces of food in a mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold.
• Figure 1 is a schematic top view of cooked battered shrimp, joined together into a ring in accordance with one embodiment of the present invention
• Figure 2 is a top perspective view of a basket that may be used in accordance with the present invention
• Figure 3 is a sectional side view of a basket that may be used in accordance with the present invention, along line 3-3 of Figure 2.
• the coating formulations of the present invention are used in food coating compositions that comprise batter mixes as described herein in admixture with from 1 to 4 parts by weight water. These food coating compositions may be used to prepare unified food serving products that are characterized by a persistent crispy, crunchy texture.
• the unified food serving products are produced by a process which comprises the steps: a) providing multiple pieces of a food to be cooked; b) applying an aqueous food coating composition to each piece of food; c) immersing the coated pieces of food in a mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and d) removing the unified food serving product from the deep-frying medium and the mold, whereupon it is ready to eat.
• All of the formulations of the present invention comprise ingredients which provide them with viscosity properties and adhesion properties. These ingredients are instrumental in providing the mechanical effects that enable this invention to work as described. Other ingredients of the present formulations impact various food aspects of the unified food serving products which are the ultimate goal of the present invention. These include leavening agents, flavoring agents, coloring agents, crispness agents, and so on.
• a dry batter mix is combined with water by a kitchen employee to form a liquid batter.
• Pre-breaded food pieces are placed into a ring basket and the liquid batter is poured onto the pieces of food.
• the fry ring is then placed into a deep-frying bath, which causes the batter to set, holding the food pieces securely together in the shape of the basket.
• Batter mixes for back-of-the-house food coating compositions in accordance with the present invention comprise 35% - 75% adhesion component, 2% - 11 % viscosity component, and 5% - 50% crispness component.
• Back-of-the-house food coating batter mixes of the present invention typically contain ingredients as follows:
• individual pieces of food for instance, mushrooms, cauliflower florettes, cheese curds
• a batter and breading for instance, mushrooms, cauliflower florettes, cheese curds
• the individual coated pieces will then be passed through wet application equipment, for instance, a bath or a sprayer, to apply aqueous coating formulations in accordance with the present invention.
• the coated individual food pieces are then individually frozen.
• the product is purchased by a restaurant
• the individual pieces of food are placed into a ring basket and the fry ring is then placed into a deep-frying bath.
• the heat of the frying medium activates the formulation of the present invention, which sets, holding the food pieces securely together in the shape of the basket.
• Batter mixes for processor food coating compositions in accordance with the present invention comprise 30% - 70% adhesion component, 10% - 25% film- forming component, 3% - 9% viscosity component, and 8% - 40% crispness component. They may additionally comprise 0.1% - 2% leavening component, 0.1% - 15% flavoring component, 0.1 % - 1 % coloring component, and/or 0.1 % - 1 % processing aid.
• Processor food coating batter mixes of the present invention typically contain ingredients as follows:
• an important feature of the present invention is the adhesion component.
• Any edible substance that provides tackiness, or adhesive qualities, to a degree sufficient to substantially enhance adhesion between points of contact on the coated appetizer pieces can be used as the adhesion component. It has been found that tapioca dextrin, maltodextrin, adhesion starch (e.g., BATTER BIND from National Starch & Chemical), and corn syrup solids, used alone or in combination, are particularly suitable for use as the adhesion component in the present invention. Tapioca dextrin provides good results in all environments. When one is frying food in the frozen state, the high degree of tackiness provided by corn syrup solids is particularly useful.
• the coating of the present invention must have sufficient viscosity to enable the batter to form contact points between areas of coated food pieces that are very close together but not actually touching. It has been found that modified instant corn starch and xanthan gum, used alone or in combination, are particularly suitable for use as the viscosity component in the present invention. LEAVENING
• the formation of contact points between coated food pieces is also enhanced by herein by the use of a leavening component.
• the leavening component raises areas of the coated surfaces of individual pieces of food to increase the number of potential contact points. It has been found that monocalcium phosphate and sodium bicarbonate are suitable for use as the leavening component in the present invention when it is desired to achieve a faster reaction time, which allows contact points to form quickly. For increased batter stability, however, it has been found that sodium bicarbonate and sodium aluminum phosphate are more suitable for use as the leavening component in the present invention
• a film-forming component in the coating of this invention. It has been found that high amylose starch is particularly suitable for use as a film-forming component in the present invention. Film-formation ingredients are typically included in processor formulations.
• the coating formulation of the present invention contribute crispness to the unified food serving. It has been found that modified potato starch and rice flour, used alone or in combination, are particularly suitable for use as a crispness component in the present invention.
• the crispness component may also enhance heat lamp stability of the unified food serving, thus facilitating use of the process in settings in which there is some delay between the completion of cooking and actual service of the unified food serving.
• Gustatory and/or visual aspects of the unified food serving may be enhanced by incorporating flavoring and/or coloring components in the coating formulation of the present invention.
• Suitable flavoring agents include natural and artificial flavors and mixtures thereof. It has been found that the natural flavoring agents designated as KERRY NATURETONES 5 (a natural dairy flavor), KERRY NATURETONES 2608D (a natural sherry flavor), and KERRY NATURETONES 2608F (a natural sauterne flavor), used alone or in combination, are particularly suitable for use as a flavoring component when it is desired to counter a starchy taste in the present invention.
• caramel color is particularly suitable for use as a coloring component in the present invention.
• Dusting in the manufacture of the coating of this invention can be reduced by incorporating into the formulation a component such as soybean oil.
• a CLEARSTICK batter mixture is prepared having the indicated percentages by weight of the indicated ingredients:
• a CLEARSTICK batter mixture is prepared having the indicated percentages by weight of the indicated ingredients:
• One part dry CLEARSTICK mix was combined with 2 parts water to form a liquid coating batter in accordance with the present invention.
• Clean raw chicken wing segments were breaded with a flour breader and partially fried in oil.
• the par-fried chicken wing segments were arranged in the ring-shaped mold basket illustrated in Figures 2 and 3 and described in detail in US 5,988,048.
• Liquid coating batter prepared as described herein above was poured onto the breaded chicken wing arrangement so as to substantially coat each chicken wing segment.
• the basket containing the coated battered chicken wing segments was then deep-fried in oil, to produce a unified serving of coated chicken wing segments, securely joined together in the form of a ring.
• a CLEARSTICK batter mixture is prepared having the indicated percentages by weight of the indicated ingredients:
• One part dry CLEARSTICK batter mix was combined with two parts water to form a liquid coating batter in accordance with the present invention.
• Clean mushrooms were breaded with a conventional breading system.
• the breaded mushrooms were passed through a bath of liquid coating batter prepared as described above, substantially coating each mushroom.
• the coated battered mushrooms were then individually frozen.
• the frozen coated battered mushrooms were arranged in a layer approximately three deep around the bottom of the ring- shaped mold basket illustrated in Figures 2 and 3 and described in US 5,988,048.
• the basket containing the frozen coated battered mushrooms was then deep- fried in oil, to produce a unified breaded mushroom appetizer, securely joined together in the form of a ring.
• Example 4 “Processor" Formulation (Cheese Curds)
• a CLEARSTICK batter mixture is prepared having the indicated percentages by weight of the indicated ingredients:
• the frozen coated battered cheese curds were arranged in a layer approximately two inches deep around the bottom of the ring- shaped mold basket illustrated in Figures 2 and 3 and described in US 5,988,048.
• the basket containing the frozen coated battered cheese curds was then deep- fried in oil, to produce a unified breaded cheese curd appetizer, securely joined together in the form of a ring.
• the coating formulations of the present invention provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings, for instance as described in US 5,988,048. This enhancement promotes the formation of strong bonds upon frying, which enables the food pieces to stay together firmly, both in the cooking mold and afterwards when the unified food serving is removed from the mold, optionally garnished, and served.
• the coating formulations of the present invention have the added benefit of improving the eating quality of the coated food pieces, by imparting a crispy, crunchy texture thereto.
• a further quality of the coating formulations of the present invention is that this crispy, crunchy texture is maintained for extended periods of time when the product is held under a heat lamp.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Zoology (AREA)
• Marine Sciences & Fisheries (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• General Preparation And Processing Of Foods (AREA)
• Grain Derivatives (AREA)
• Dairy Products (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Meat, Egg Or Seafood Products (AREA)

Priority Applications (6)

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Publications (1)

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Citations (4)

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• 1998
  • 1998-11-30 US US09/201,145 patent/US6194010B1/en not_active Expired - Lifetime
• 1999
  • 1999-11-29 AU AU31039/00A patent/AU769752B2/en not_active Expired
  • 1999-11-29 JP JP2000584766A patent/JP2002531076A/ja active Pending
  • 1999-11-29 WO PCT/US1999/027983 patent/WO2000032060A1/en not_active Ceased
  • 1999-11-29 DE DE69934714T patent/DE69934714T2/de not_active Expired - Lifetime
  • 1999-11-29 AT AT99965036T patent/ATE349908T1/de not_active IP Right Cessation
  • 1999-11-29 MX MXPA01005411A patent/MXPA01005411A/es active IP Right Grant
  • 1999-11-29 CA CA002352966A patent/CA2352966C/en not_active Expired - Lifetime
  • 1999-11-29 EP EP99965036A patent/EP1135032B1/en not_active Expired - Lifetime
• 2000
  • 2000-11-16 US US09/712,934 patent/US6562384B1/en not_active Expired - Lifetime

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