WO2001064051A2

WO2001064051A2 - Food components that are adhesively covered with a crumb-like material

Info

Publication number: WO2001064051A2
Application number: PCT/CH2001/000129
Authority: WO
Inventors: Emeliana Ulbers; Rudolf Waelti
Original assignee: Emeliana Ulbers; Rudolf Waelti
Priority date: 2000-02-29
Filing date: 2001-02-28
Publication date: 2001-09-07
Also published as: CH695129A5; DE20121517U1; AU2001233558A1; WO2001064051A3

Abstract

The aim of the invention is to produce food components that are adhesively covered with a crumb-like material. The invention is based on food core elements which are surrounded by a powder that is stirred in a liquid, preferably water, and serves as the bonding agent for the crumb-like material. The powder contains carbohydrates but does not essentially contain gluten or gliadin and animal proteins. The food core elements that are surrounded by the bonding agent are subsequently adhesively encased with the crumb-like material by moving said elements in the crumb-like material. Everything is then baked or fried in fat or oil. When the food components are small potato components, the potato core elements which are configured as little rods or chips and are the food core elements can be covered with a bonding, liquid, preferably slimy, material which contains proteins and/or preferably gluten or gliadin. The product is completely baked or fried to form breaded chips . The invention relates to novel food that is adhesively covered with crumb-like material and opens up new tastes, is delicious and preferably easily digestible. The inventive or inventively produced food can be dispensed from vending machines, especially in such a way that said food is suitable for consumption.

Description

Pieces of food covered with crumbly material

The present invention relates to a process for the production of food pieces adhered to pellet-like material according to claims 1 or 5, the food pieces produced in this way according to the preamble of claims 10 and 14 and a device (machine) for dispensing these food pieces according to the preamble of claim 16

State of the art

In the conventional, known breading of food, the product to be breaded, in particular meat (→ schnitzel) or fish (-. Fish fingers, - “• frying ring), is first turned over in pounded egg or in a mixture of pounded egg or protein and milk and, if appropriate, water and then sprinkled with breadcrumbs or turned in breadcrumbs, especially damp meat or moist fish are first turned over in cereal flour or dusted with cereal flour before the beginning of the breading described above. The breaded food is then baked in Backol or shortening in a floating or semi-floating manner or fried in a flat pan with the addition of oil or fat

Presentation of the invention

Object of the invention

A Tcabe de ^r invention it is a new type of sticky material To create a food that opens up new flavors and is preferably easily digestible

In the following, some conceptual definitions are made, which are not necessarily apparent from the general use of the language. The expression "breaded" and "breading" have been deliberately largely avoided. According to Duden, "The Great Dictionary of the German Language", Biographical Institute MannheimΛ / Vien / Zuπch , 1980, the term "breading" means the following

"(Meat, fish, etc.) before frying, dip in beaten egg yolk, milk, etc. u sprinkle with breadcrumbs or roll breaded schnitzel in flour"

Duden defines it under "breading"

"Porridge made from breadcrumbs or flour and beaten egg yolk for breading" and "Porridge mixture (eg from flour, eggs, fat with spices) as an extender and binder for farces" The same Duden understands the term "flour" to mean ground, ground meat nes ia "powdery, powdery product, food that has been created by grinding grains and is mainly used for baking

For this reason, the term “powder” instead of “flour” is used below for the invention, which, for the reasons stated below, does not use ground grain as an adhesion promoter, and the same applies to the terms “breading” and “breading”, which is only used if eggs or parts of the egg - egg yolk / protein - are used as additives. The term "breaded" or "breading" is therefore not used in connection with a gluten- or gliadin-free adhesion promoter, since it contains no animal protein

Solution to the task

The object is achieved in that the food pieces to be coated with a crumb-like material have a food core element which is surrounded by a powder stirred up in a liquid as an adhesion promoter. Water is preferably used as the liquid. Although the powder contains carbon hydrates, it contains essentially none Gluten or gliadin and also essentially no animal protein The expression "essentially none" means that these materials are generally not present and, if so, only as impurities, ie with a weight fraction of less than two percent zent The food cores surrounded with this adhesion promoter are then moved in a crumb-like material, which then forms a casing and remains adherent due to the adhesion promoter. The whole is then either baked or fried in fat or oil, or in the process according to the invention for the production of crumb-like

Mateπal adhesive foodstuffs used adhesive contains essentially no gluten or gliadin gluten is a name for the glue protein of bread cereals, which causes the baking ability of wheat and rye flour Gliadin is a prolamine from wheat and rye, which together with the glutelins forms an adhesive (gluten) Due to the fact that gluten or gliadin, which is contained in the usual flours (wheat, rye), is largely free, zoliakie (spru) can be avoided if the crumb-like material and the food core element gluten or gliadin are not included Zoliakie is an incompatibility with atrophy of the mucous membrane in the small intestine. The food pieces according to the invention are thus more digestible. Incidentally, such food pieces taste differently than breaded bread and, above all, very good

Spices such as salt, pepper, paprika, curry, Aromat ™, chives, onions, garlic, chilli coriander, caraway, ginger, turmeric, or mixtures of these and other spices can be added to the mixed or mixed adhesive to improve or change the taste, especially when mixed as well as vegetable oils and / or grated or melted cheese, can be added. Typical breadcrumbs can be used as a crumb-like material. This breadcrumbs, however, could again cause Zoliakie. However, the risk is reduced because the adhesion promoter does not contain gluten or gliadin. There is a risk of Zoliakie above all meat crumbs, in particular beef or minced pork, are used

The pieces of food do not have to be baked or fried immediately, they can also only be baked or fried until the adhesion promoter has reached a firm consistency. The pieces of food treated in this way can then be filled warm into a bag and then deep-frozen, and then later they can be frozen Thaw again and finish frying in hot oil or fat. Thawing and heat treatment can be carried out conventionally, e.g. by thawing in the ambient air and then heat-treating in a pan, and the subsequent heat treatment can also be done with Microwave radiation are carried out, with hot circulating air preferably being used to achieve crass foodstuffs

Rice powder (incorrectly also known as rice flour), glutinous rice powder, corn starch powder, corn powder or cassava powder are used as the powder that can be mixed with liquid for the adhesion promoter. Tapioca powder (17% to 22% amylose, 78% to 83% amylose pectin) or sago can also be used Rice powder (rice flour) contains about 8.4% protein, 2.5% fat and 89% carbohydrates, the carbohydrates containing 5% fiber and 1.5% mineral. In corn products, zein is responsible for the detention function

Since the eye also eats, you will fry the treated food pieces until they are golden brown

A stick shape or snippet will be used as the food core element of the food. For other shapes such as spirals, curls ("curlies"), tubes, perforated or perforated grating-shaped panes and pieces with wavy or sawtooth-shaped surfaces on one or both sides, the imagination is left free The advantage above all of pipes and perforated grids or indentations or other surface-shaped disks (pieces) compared to rods or snippets is that they have a large ratio of surface to volume. This means that when "coating" compared to the stick or A larger amount of the coating material adheres to the food core element in snippet form, which results in increased crispness

The food kernels will preferably still be provided raw with adhesion promoter and crumb-like material. However, one can also start from cooked material, but this can result in a different taste. The workload is then greater

Foods with a high carbohydrate content, such as hard vegetable pieces, can be used as food core elements. Hard vegetable pieces are understood to mean potato chips, potato chips, carrot celery, kohlrabi pieces, etc. Of course, soft vegetable pieces such as cauliflower Broccolli rose koni can also be coated Proteins like preferably shrimps are used. Everything depends only on the taste to be achieved Instead of applying only one layer of adhesion promoter and one layer of crumb-like material to the kernel elements, this "coating process" can be repeated several times. Good "multiple coatings" can be achieved if something is waited between the individual coating processes so that residual moisture, especially from the food core, can escape to the outside can

The pieces of food "coated" according to the methods outlined above can now be served at home and in restaurants and also from the kiosk. However, they can also be dispensed by an automatic dispenser (automatic machine). The dispensing device according to the invention can now dispense the pieces of food ready for consumption, ie warm or just packaged and intended for preparation

Such a device has a means of payment input, a storage unit for the prefabricated food items, a portioning unit for a quantity of food items corresponding to an entered amount of cash, preferably a packaging unit for the food items and an output unit for the packaged food items. A heating unit will preferably be integrated into such a device , with which the food pieces removed from the storage unit in portions can be heated to consumption temperature. If food pieces are only stored in the storage unit which are only seared or baked on, they can also be baked or fried with the heating unit

For a good long-term storage possibility in a device of this type, the pieces of food are preferably stored in the storage unit in the deep-frozen or “semi-finished” state in the deep-freezer and then, after consumption of a corresponding amount of money, they are warmed up or baked or roasted in order to obtain particularly crass pieces , additional circulating air or radiant heat (heating coil) can be used

Before filling into bags, the coated pieces of food can be frozen in a non-contact state and then filled in in the frozen state. This method has the advantage that the individual pieces can almost be prevented from sticking to one another

Small pieces of potato can be used with the gluten-free or gliaden-free adhesion promoter belonging to the invention for crumb-like covering material

Another invention underlying the same invention roof results if pieces of potato are coated with any coating. This can be an adhesion promoter that has animal protein. "Breaded French fries" or "Breaded French chips" according to the invention are then obtained.

Ways of Carrying Out the Invention

Main example A

According to the present invention, for example, uncooked pieces of potatoes of suitable shape and size, such as chips or in particular sticks, are first coated with suitable carbohydrate-containing powder (which may contain salt) containing water, which is gluten-free or gliaden-free and does not contain any animal protein, then with powder-like material coated and then baked or fried in fat or oil until they are golden brown If you want to freeze them, bake them in fat or oil or briefly fry them, then fill them warm into bags and freeze them after closing them These baked or seared food pieces can be eaten and baked or fried until they are golden brown without defrosting in the oven or in oil or fat

The pieces of potatoes obtained according to the invention have the following advantageous new properties compared to conventional, unoccupied, "naked" french chips chips or french chips

They show an improved and new taste, they keep a crass condition for a longer time, because they show a greater resistance to softening when cooling, - they absorb less fat or oil when baking or roasting in fat or oil, they taste better together with sauces of various types, not only with the previously used sauces, such as ketchup and mayonnaise, but also sauces commonly used for game dishes, for example - the sauce intake is improved due to the enlarged surface, they cannot stick together during and / or after freezing when they have been frozen, they are baked in the oven without fat or oil The coating of the potato pieces with powder stirred in water (which may contain salt) promotes adhesion to the crumb-like material. In addition to the adhesion promotion, the coating also serves to ensure that only little of the fat or oil used penetrates into the potato core pieces when baking or roasting

The powder used is expediently a carbohydrate-containing, but essentially no gluten or gliaden and also essentially no animal protein-containing food powder, such as rice flour, the rice being of any type, but it has been shown that sticky rice powder is the best adhesion promoter, which is the thickest Breading layer permits, so that the use of sticky rice powder is preferred. An example of another suitable powder is tapioca powder ("arrow root"), which is obtained from the tubers and roots of certain tropical perennials, in particular the arrowroot (Maranta)

The salt which may be present in the water serves to improve the taste, but is not absolutely necessary for the adhesion of the crumbly breading medium, it is expedient to use about 5 g of salt for about 5-15, preferably about 10 tablespoons of water. The quantitative ratio of powder and water in the "adhesion promoter" can vary within wide limits. However, if too much water is used, the powder slurry is too thin and there is no sufficiently thick adhesive layer. On the other hand, if too little water is used, the slurry is too viscous and this leads to an inhomogeneous coating the potato pieces Satisfactory results are obtained when about 5-15, preferably about 10 tablespoons of water are used on about 50 g of powder

In the next step, the pieces of potato with an adhesive layer are coated with crumb-like material.To do this, you can turn the pieces of potato to be coated in this material or you can sprinkle them in a sieve, whereby non-sticky material falls through the openings of the sieve and can be used In each case as much crumb-like material is necessary until the adhesion promoter can no longer take up any further material. As already mentioned, an adhesion promoter obtained from sticky rice powder can absorb most of the crumb-like material

Products called breadcrumbs can be used with the expression "Pa- niermehl "is the term generally used for products made from (for example, in the oven) dried or toasted bread, which is grated or crushed after cooling or then finely sieved. Breadcrumbs should be fine and dry (coarse breading looks unkempt and also burns quickly) Often referred to as "breadcrumbs", if desired, various ingredients can be added to the breadcrumbs, such as hard grated cheese, ground (hazelnut) nuts, sesame or other seeds, nutmeg, paprika, curry or other spices, etc

However, it is preferable to use finely ground bread, bread rolls or coarse bread flour without further additives as a crumb-like material. Once the coating or covering process has ended, the topped or coated potato pieces can be baked in baking or shortening in a floating or semi-floating manner or with the addition of fat or oil in one shallow pan until they are golden brown. If they are to be frozen, then they are only baked or fried briefly, ie for about one to five minutes, depending on the oil or fat temperature in hot fat or 01, and then still warm in

Filled in bags and frozen after closing these bags, these baked or seared products can be baked or fried without thawing in the oven or in oil or fat until they are golden brown when baking or roasting or when baking or searing or when baking or ready-roasted products of the products which have only been baked or seared only briefly, the temperature can vary within wide ranges, expediently from about 100 ° C. to about 300 ° C., preferably up to about 170-260 ° C., because essentially this temperature only increases the time required in each case or the speed of preparation

The following examples are intended to explain the invention in more detail, but in no way limit its scope

Example A1

500 g of raw potatoes are peeled and cut into slices about 1 cm thick, whereupon these slices are cut into rods about 1 cm wide. The rods obtained are washed and dried well with a cloth

50 g rice flour (preferably sticky rice powder) 5 g table salt and 10 tablespoons water are thoroughly mixed together by stirring. Then add the potato sticks and stir thoroughly so that all the sticks are well The coated potato sticks are drained briefly in a sieve and then turned over in breadcrumbs until no further breadcrumbs are taken up

Then the filled potato sticks are baked in oil until they are golden brown

Example A2

The procedure is as in Example A1, but instead of rice flour, tapioca powder, corn starch powder, corn powder or cassava powder is used. If these powders are used, 50 g are mixed with about 60 ml of water, this amount optionally being, for example, salt pepper, paprika, Aromat ™ with a Total weight of about 5g can be added as a taste

Example A3

The procedure is as in Example A1 or A2, but instead of breadcrumbs, only finely ground pieces of bread or breadcrumbs - so-called breadcrumbs - are used without any major additives

Example A4

The procedure is as in Example A1 or A2, but meat crumbs, in particular beef or minced pork, are used instead of breadcrumbs

Example A5

The procedure is as in Examples A1 to A4, but is used instead of

Potatoes other than hard vegetables, such as carrots, selleπe, or soft vegetables such as cauliflower, brocolli,

Example A6

The procedure is analogous to example A1 and 'a period of half an hour to two hours passes so that the moisture contained in the pieces of potato comes out and passes into the coating applied a second layer This process can also be repeated with the addition of a bonding agent Example A7

The procedure is analogous to that of Examples A1 to A6, but shrimp (crab) is used as the food core element. Instead of shrimp, mussels without a shell can also be used

Example A8

The procedure is as in Example A1 or A2, but the coated potato sticks are only briefly baked in oil until the adhesion promoter has a firm consistency, which takes about one to two minutes. The baked breaded potato sticks are still warm in plastic bags and sealed these and then freezes them. For consumption, the frozen, baked, coated chips Fπtes are baked without prior defrosting in the oven or in oil or fat until they are golden brown

This procedure can also be applied analogously to the other examples

Main example B

The procedure is analogous to that of Examples A1, A3, A4, A6 and A8, except that only pieces of potato as sticks or snippets are coated with a conventional breading containing egg yolk or egg white, in which case the product produced could be designated with a catchword "breaded chips Fπtes"

The “coated” pieces of food produced in accordance with the above description can be dispensed automatically with a device as mentioned in the introduction against cash insertion or via a credit card debit

Claims

claims

Process for the production of foodstuffs to be adhered with crumb-like material, starting from food core elements which are surrounded by a powder in a liquid, preferably a powder stirred in water, as an adhesion promoter for the crumbly material, the powder containing carbohydrate, However, it contains essentially no gluten or gliadin and no animal protein, and the food core elements surrounded with adhesion promoter are subsequently coated with it by moving it in the crumbly material, and the whole is then either baked or fried in fat or oil

A method according to claim 1, characterized in that rice powder, especially glutinous rice powder, preferably corn starch powder, in particular corn powder, very special cassava powder, serves as a bonding agent as the powder which can be stirred in liquid, and baked the elements surrounded with crumb-like material in Backol or shortening for as long as possible or fried in a flat pan with the addition of oil or fat until golden brown

A method according to claim 1 or 2, characterized in that pieces containing carbohydrate are used as food core elements and are surrounded in particular in the raw state with the adhesion promoter, hard vegetable pieces preferably serving as food core elements, which are mainly in the form of rods or snippets and preferably from potatoes for production of coated chips, chips or chips

Method according to one of claims 1 to 3, characterized in that pieces containing animal protein are used as food core elements and in particular in the raw state with the adhesion promoter are surrounded, with shrimp serving preferably as food core elements

Process for the production of pieces of potato which are to be adhered with sticky material as pieces of food, in which of as sticks or

Snippets of potato core elements present are assumed to be food core elements which are surrounded by an adhesion-promoting liquid, preferably mucilaginous material, which contains protein or preferably gluten or gliadin, and the food core elements surrounded by adhesion promoters are then moved by moving them in a broke-like manner

Material is coated with this and then the whole thing is either baked in fat or oil or fried in order to obtain "breaded" chips or chips

Method according to one of claims 1 to 5, characterized in that, when mixed, spices such as salt, pepper, paprika, curry, Aromat ™, onion powder are added to the adhesion promoter, and preferably as a crumb-like material, in particular only finely ground pieces of bread or bread, or especially Meat crumbs, in particular beef or minced pork, can be used

Method according to one of claims 1 to 6, characterized in that the food stuffed with crumb-like material is briefly baked or fried in fat or oil, in particular floating in baking oil or shortening or with the addition of fat or oil preferably in a flat pan baked or seared only until the adhesion promoter has reached a firm consistency, preferably filling the food pieces so filled into bags and then deep-frozen and later at room temperature preferably with microwave radiation, preferably with hot air, especially with heat radiation ("Back - Roasting oven ") can be thawed and / or warmed or, especially afterwards, baked or fried in hot oil or fat before all Method according to one of claims 1 to 7, characterized in that the food core elements with the adhesion promoter and then surrounded with a crumb-like material, then briefly baked or seared in fat or oil and floating in particular in baking oil or shortening or with the addition of fat or oil preferably Only bake or sear in a flat pan until the adhesion promoter has a firm consistency and this process is repeated at least once

A method according to claim 8, characterized in that a pause of such a length of time is inserted between the baking or searing processes that residual moisture still contained in the food core element can penetrate through the "coating" already applied, in order to remove broke-like material, preferably while reducing the adhesion-promoting material hold on to at least one later coating

Food pieces covered with crumb-like material with a food core element and an adhesive coating for the crumb-like material, produced by the method according to one of claims 1 to 4 or 6 to 9, characterized in that the adhesion promoter is carbohydrate-containing, but essentially no gluten or gliadin and also contains essentially no proportion of animal protein, but preferably contains spices such as, in particular, salt, pepper, paprika, curry, aroma, onion powder, and preferably contains the adhesion-promoting coating of rice powder, in particular sticky rice powder, in particular corn powder, preferably Manick powder

Food pieces according to claim 10, characterized in that they are designed as sticks or snippets, the nanoparticle core elements are pieces containing carbohydrates, preferably hard vegetables, preferably potatoes Food pieces according to claim 10, characterized in that the food core elements are animal protein pieces, preferably of shrimps

Food pieces according to one of claims 10 to 12, characterized in that the crumb-like material is breadcrumbs or, above all, meat crumbs, in particular beef or ground minced meat, and the food pieces topped are especially crispy

Pieces of potato coated with crumb-like material as foodstuffs with a potato core element as the food core element and an adhesion-promoting casing for the crumb-like material, produced by the process according to one of claims 5 to 9, wherein the adhesion promoter contains protein and / or preferably contains gluten or gliadin, and in particular spices, such as salt, pepper, paprika, aromatic curry, onion powder

Pieces of food according to one of claims 10 to 14, characterized in that they are packed deep-frozen in pouches, preferably in the baked state, in bags for later consumption with preferred later ready-to-use roast or ready-made baking in baking oil or shortening

Device for dispensing preferably ready-to-eat food items according to one of claims 10 to 15, with a means of payment input, a storage unit for the food items, a portioning unit for a quantity of food items corresponding to an entered amount of cash, in particular a packaging unit for the food items and an output unit for the food items a heating unit with which the food pieces removed from the storage unit in portions can be heated to the consumption temperature Apparatus according to claim 16, characterized by a cow unit in which the pretreated food items, in particular frozen, are stored and preferably a microwave unit or, preferably, a hot air blower, in particular a heat radiation source (baking or roasting-oven-like device) as a heating unit