WO2008107585A2 - Non fried food product - Google Patents

Non fried food product Download PDF

Info

Publication number
WO2008107585A2
WO2008107585A2 PCT/FR2008/050038 FR2008050038W WO2008107585A2 WO 2008107585 A2 WO2008107585 A2 WO 2008107585A2 FR 2008050038 W FR2008050038 W FR 2008050038W WO 2008107585 A2 WO2008107585 A2 WO 2008107585A2
Authority
WO
WIPO (PCT)
Prior art keywords
weight
food product
substrate
cheese
coating
Prior art date
Application number
PCT/FR2008/050038
Other languages
French (fr)
Other versions
WO2008107585A3 (en
Inventor
Charles Doux
Christophe Barbe-Richaud
Laurent Le Goff
Original Assignee
Doux S.A.
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 Doux S.A. filed Critical Doux S.A.
Priority to EP08761912A priority Critical patent/EP2117357A2/en
Publication of WO2008107585A2 publication Critical patent/WO2008107585A2/en
Publication of WO2008107585A3 publication Critical patent/WO2008107585A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat 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
    • A23L13/50—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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • 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 invention relates to a non-fried, low fat food product which comprises a meat and / or fish and / or egg and / or textured vegetable protein substrate, and a granular coating.
  • Fried products such as breaded cutlets, cordon-bleu, breaded chicken bites or breaded fish are generally highly appreciated by consumers.
  • Breadcrumbs not only provide crispiness, but also protect the flavor and mellowness of meat or fish.
  • the golden color of the fries makes them very appetizing, which particularly appeals to children.
  • Breaded products are also very popular with consumers and restaurant owners, especially in the mass catering sector, as they can be supplied ready for use, requiring only appropriate reheating.
  • the nutritional values of breaded products do not generally correspond to the requirements of a balanced diet, in particular because of their high fat content and their low protein / lipid weight ratio.
  • the object of the present invention is therefore a non-fried food product, cooked to heart, comprising
  • the coating being applied to a single face of the substrate and the food product having a fat content of less than 8%, preferably less than 7% and even more preferably less than 6.5% by weight relative to the total weight of the marketable finished product. According to a very preferred embodiment of the invention, this percentage may be less than 6% and even less than 5%.
  • the food product according to the invention has the advantage of being non-fried and therefore does not absorb fat during its preparation, unlike a conventional fried breaded product. At the same time, it presents the organoleptic characteristics, and in particular the crust-fondant, conventional breaded products.
  • the coating is applied on one side of the substrate, preferably by dusting.
  • the fact of applying the coating on one side of the product also makes it possible to obtain a product having a crispness similar to that of traditional breaded products and whose softness and flavor of the substrate are preserved, while keeping a low content of fat and a high protein / lipid weight ratio.
  • the application of the coating on one side of the substrate limits the carbohydrate supply of the coating.
  • the carbohydrate content is less than 20%, preferably less than 16% and even more preferably less than 13% by weight relative to the total weight of the marketable end product.
  • the protein / lipid weight ratio (P / L) is greater than 2, preferably greater than 2.5 and more preferably still greater than 2.8. Optimally, this P / L ratio can reach values greater than 3.5 and even 4.
  • the agglomerates of the coating comprise one or more granular materials, such as bread crumbs, cereals, almonds, hazelnuts or ground nuts of the aromatic herbs, fruits, vegetables, cheeses, and meat products, the breadcrumbs being preferred.
  • 10%, preferably 15%, preferably 20% and even more preferably 25% by weight of the agglomerates have a size greater than 4 mm according to the Retsch sieve method as described in Example 1 hereinafter.
  • the particle size distribution of the agglomerates, according to the Retsch sieve method is advantageously as follows: 10 to 25% By weight of the agglomerates have a size greater than 4 mm, 5 to 20% by weight of the agglomerates have a size less than 4 mm and greater than or equal to 3.15 mm, and 5 to 20% by weight of the agglomerates have a smaller size. at 3.15 mm and greater than or equal to 2.50 mm.
  • This choice of particle size increases the contrast between the crispness of the coating and the softness of the support and gives the "crumble" appearance to the food product according to the invention.
  • the use of breadcrumbs, in all or part of the coating, also brings the desired crispiness.
  • the coating may further include salt, spices, and natural or synthetic flavors, etc.
  • the coating comprises a glaze based on plant and / or animal proteins and carbohydrates, including, in particular, native and / or modified starches, sucrose, dextrose, fructose, lactose, maltodextrins, glucose and / or fructose syrups.
  • This icing has the advantage of coagulating during cooking, forming a protective barrier vis-à-vis the ambient humidity and thus preserving the crispness of the coating.
  • the food product according to the invention comprises from 15 to 45%, preferably from 15 to 30% and even more preferably from 20 to 25% by weight of coating relative to the total weight of the product before cooking.
  • the substrate is based on meat and / or fish and / or egg and / or textured vegetable protein.
  • the "textured vegetable proteins" are well known to those skilled in the art and can be made especially of wheat, soybeans, peas or any other cereal, tuber or legume.
  • the substrate is based on minced meat and / or minced fish and / or egg and / or textured vegetable protein.
  • the meat and / or the fish are in the form of a net.
  • the term "net” means one or more slices of meat and / or fish.
  • the fat content of the food product, expressed in% by weight of marketable finished product is advantageously less than 6.5%, preferably less than 5.5%, and even more preferably less than 5%. %.
  • the net has a thickness of 5 to 30 mm, preferably 10 to 20 mm, and more preferably 12 to 17 mm. In this way, an optimum balance is obtained between the crispness of the coating and the softness of the substrate.
  • Poultry meat includes turkey, chicken, duck, guinea fowl, rabbit, quail, pheasant and game meat.
  • the favorite meats are turkey meat and chicken meat, especially turkey and chicken breasts.
  • the food product according to the invention contains cheese, processed cheese, and / or a cheese specialty.
  • the term "cheese” means a fermented or non-fermented product, refined or not, obtained from the following exclusively dairy source materials: milk, milk, partially or totally skimmed milk, cream, fat, buttermilk, used alone or as a mixture and coagulated in whole or in part before draining or after partial removal of the aqueous part, the minimum dry matter content being at least 23 g per 100 g of cheese .
  • the cheeses that can be used for the purposes of the present invention include fresh cheeses, such as cottage cheese, mascarpone, mozzarella, etc. and ripened cheeses, such as emmenthal, goudha, goat, etc.
  • cheese specialty within the meaning of the present invention means a fermented product or not, refined or not, which does not meet the definition of the term “cheese” above. It is a food preparation based on cheese, such as the products known for example under the trademarks / denominations Cancoillotte, Parmesan Cream, Roquefort Cream.
  • the food product according to the invention may contain cheese and / or processed cheese and / or cheese specialty in the coating and / or in the substrate.
  • cheese and / or processed cheese and / or cheese specialty in the coating and in the substrate, it is possible to use different cheeses and / or cheeses and / or cheese specialties for the coating and for the coating. substrate respectively. It is also possible to use the same cheeses and / or processed cheeses and / or cheese specialties for both.
  • the total content of cheese and / or processed cheese and / or cheese product of the food product according to the invention is advantageously between 0.5 and 20%, preferably between 5 and 15%, and more preferably between 8 and 12%. by weight relative to the total weight of the marketable finished product.
  • the cheese and / or cheese specialty content is advantageously between 0.5 and 10%, preferably between 2 and 7% and more preferably still between 3 and 5% by weight relative to the dry weight of the coating
  • the cheese and / or the processed cheese and / or the cheese specialty may for example be in the form of a thin slice of matches , chips, powder or cubes. These may for example be stored between two layers of meat and / or fish and / or textured vegetable protein and / or between a layer of meat, fish, egg and / or vegetable protein textured and coating.
  • the cheese, the processed cheese and / or the cheese specialty may be incorporated, preferably homogeneously, into the hash.
  • the cheese content and / or the cheese and / or cheese specialty of the substrate is advantageously between 0.5 and 20%, preferably between 5 and 15% and still more preferably between 8 and 12% by weight relative to substrate weight
  • the incorporation of cheese and / or processed cheese and / or cheese specialty in the substrate is particularly advantageous when the meat and / or the fish and / or the textured vegetable protein alone are rather dry, because the latter increase the sensation of soft of the substrate.
  • the substrate is formed from a homogeneous mixture of minced meat and / or minced fish and / or egg and / or vegetable protein textured with cheese, processed cheese and / or specialty cheese.
  • minced meat for example turkey breast and / or chicken.
  • the process for preparing the food product according to the invention comprises several stages, in particular
  • the step of applying a predust consists in applying a predust on all the faces of the substrate.
  • predust a powder deposited directly on the substrate to absorb the moisture of the latter, and thus allow better adhesion of the coating. This is usually flour or starch.
  • a rehydrated battery is applied at least on the upper face of the substrate.
  • it is applied only on the upper face.
  • the term "upper face” means the face of the substrate which is sprinkled with the coating system thereafter.
  • the rehydrated batter is in the form of a water-oil-flour emulsion (s).
  • the coating system is in the form of agglomerates is generally applied by dusting on the face on which the batter was applied. In this way, a coating having a "crumble" appearance is obtained.
  • the dusting step is followed by a glazing step, in which a "glaze” is applied to the layer formed by the coating system.
  • the term “glaze” means a protein and carbohydrate solution based on plant and / or animal proteins and various carbohydrates, including in particular native and / or modified starches, sucrose, dextrose, fructose, lactose, maltodextrins, glucose and / or fructose syrups.
  • the protein content of this solution is advantageously between 0.25% and 4.0% by weight, preferably between 0.5% and 2.5% by weight, and more preferably between 1 and 2% by weight.
  • the application of "glaze” is carried out by spraying or showering.
  • the carbohydrate content of this solution is advantageously between 2% and 15% by weight, preferably between 5 and 12% by weight, and more preferably between 7 and 10% by weight.
  • the application of the "glaze” is carried out by spraying or duchy. The glaze coagulates during cooking, forming a protective barrier against ambient humidity and thus preserving the crispness of the dusting.
  • the amount of "glaze” applied is advantageously from 1 to 5% by weight relative to the product to the total weight of the marketable finished product, preferably from 2 to 4% by weight relative to the product to the total weight of the marketable end product, and more preferably still from 2.5 to 3.5% by weight relative to the product to the total weight of the marketable end product. okay
  • the substrate-coating assembly (product before firing) thus obtained advantageously consists of 15 to 45%, preferably 15 to 30%, and more preferably still
  • the coating comprising the predust, the batter, the coating system and the glaze, and from 65 to 85%, preferably from 70 to 85%, and even more preferentially
  • the product before cooking generally contains from 30 to 80%, particularly from 40 to 70% and more particularly from 50 to 70% by weight of water relative to the total weight of the product before cooking.
  • the substrate-coating assembly is baked until a cooked product is produced.
  • the temperature and the duration of the cooking course depend on the nature of the substrate (meat, fish, etc.), its size and its presentation (fillet, minced meat, etc.).
  • the core temperature of the product is 65 to 85 0 C, and more preferably still 70 to 80 0 C at the end of cooking.
  • the coating of the food product according to the invention has a very appetizing golden color.
  • the food product according to the invention also has a texture contrast very appreciated by the consumer because of the combination of a soft substrate and a pleasantly crisp coating.
  • the softness of the substrate can advantageously be improved by marinating thereof, especially when the meat, fish and / or textured proteins are of a rather dry nature.
  • the marinade may include salt, spices, herbs, natural or synthetic flavors and mixtures thereof to further aromatize the substrate.
  • the food product according to the invention can be distributed in the fresh or frozen state. Before consumption, it is usually enough to heat it in the oven or pan.
  • the particle size of the coating system is determined using the dry Retsch sieve method using
  • the weight of the sample of the coating system is 500 to 800 g.
  • Each sieve is tared and a glass ball is placed on each of these sieves. Then, the sample is poured on the highest refusal sieve.
  • the sieves are then placed in the sifter in increasing order of refusal.
  • the red levers are raised and the lid is slid to the touch of the screens. Then, it is pumped using green levers so that all is secured and can not move during sieving.
  • the appliance is then switched on and the sieving time is set (4 to 5 min depending on the powder) using the +/- keys. It is important that the sifter is always in the "on" interval (continuous movement).
  • the sifter is turned on by pressing the "start” button.
  • the amplitude is adjusted to about 50, increased to 70 depending on the sample to be analyzed.
  • the sifter stops.
  • the lid is released by raising the red levers.
  • Each sieve is then weighed (without glass beads). Then the weight difference between the sieve filled after sieving and the empty sieve before sieving is calculated.
  • the above determination method was carried out with a 690.3 g sample taken from the homogenised contents of a 1 kg bag of bread crumbs, sold under the reference 831056 by Griffith Laboratories.
  • the substrate is prepared from the following ingredients Ground turkey fillet (grid diameter 75.10% grinding: 20 mm):
  • a brine is first prepared from water, salt and pepper, then the meat and brine are mixed for 5 minutes at 20 rpm in a Wolfking or CFS blender alternating the direction of rotation. Pale. Then, the parmesan cream and the cubes of mozzarella are introduced into the kneader and mixed for a further 5 minutes at 20 rpm, alternating the direction of rotation of the pastries.
  • the mixture thus obtained is shaped into a slice of 100 g.
  • Predust very fine wheat flour is applied to all surfaces of the substrate in a standard flour mill.
  • the batter BAV 1598 has the particularity of being made of wheat flour, water and oil. It is only applied to the upper face of the substrate on which the predust was applied in step 1.
  • the glaze is applied on the bread crumbs by shower. Composition of uncooked product
  • the product obtained at the end of the coating process is cooked for 12 min in a spiral oven at an ambient temperature of 180 ° C., a dew point temperature of 80 ° C., so as to reach a core temperature of 72 ° C. 0 C.
  • the coated meat thus obtained has a very appetizing golden color and has a texture contrast very much appreciated by the consumer because of the combination of a soft meat and a pleasantly crunchy coating.
  • the substrate is prepared from the following ingredients
  • Thyme-lemon marinade marketed under the reference SLF 352 by Griffith Laboratories: 3.00%
  • a brine is first prepared from the water, salt and marinade and then the meat is ground for about 30 minutes.
  • Predust very fine wheat flour is applied to all surfaces of the substrate in a standard flour mill.
  • the batter BAV 1598 has the particularity of being made of wheat flour, water and oil. It is only applied on the upper face of the substrate on which the predust was applied in step 1.
  • Step 3 Application of bread crumbs
  • the glaze is applied to the breadcrumbs by shower.
  • the product obtained at the end of the coating process is baked for 12 min in a spiral oven at an ambient temperature of 180 ° C., a dew point temperature of 80 ° C., so as to reach a core temperature of 72 ° C. 0 C.
  • the coated meat thus obtained has a very appetizing golden color and has a contrast of texture very much appreciated by the consumer because of the combination of a soft meat and a pleasantly crunchy coating.
  • 14% by weight of the agglomerates have a size greater than 4 mm
  • 12% by weight of the agglomerates have a size less than 4 mm and greater than or equal to 3.15 mm
  • 12% by weight of the agglomerates have a size of less than 3, 15 mm and greater than or equal to 2.50 mm
  • 13% by weight of the agglomerates have a size less than 2.50 mm and greater than or equal to 2.0 mm
  • 13% by weight of the agglomerates have a size less than 2.0 mm and greater than or equal to 1.6 mm
  • 10% by weight of the agglomerates have a size less than 1.6 mm and greater than or equal to 1.25 mm
  • 15% by weight of the agglomerates have a size less than 1.25 mm and greater than or equal to 0.63 mm and 11% of the agglomerates have a size of less than 0.63 mm and greater than or equal to 0.315 mm according to the sieve method Retsch

Landscapes

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

Abstract

The invention relates to a non-fried deep-cooked food product that comprises a meat- and/or fish- and/or egg- and/or textured vegetable protein-based substrate, as well as a coating in the form of agglomerates, the coating being applied on one face of the substrate, and said food product having a low fat content.

Description

Produit alimentaire non frit Non-fried food product
L'invention a pour objet un produit alimentaire à faible teneur en matières grasses, non frit qui comprend un substrat à base de viande et/ou de poisson et/ou d'œuf et/ou de protéine végétale texturée, et un enrobage granuleux.The invention relates to a non-fried, low fat food product which comprises a meat and / or fish and / or egg and / or textured vegetable protein substrate, and a granular coating.
Les produits frits, notamment panés, tels que les escalopes panées, le cordon-bleu, les bouchées de poulets panées ou le poisson pané sont généralement très appréciés par les consommateurs . La panure ne confère pas seulement du croustillant, mais protège également la saveur et le moelleux de la viande ou du poisson. De plus, la couleur dorée des fritures les rend très appétissants, ce qui plaît particulièrement aux enfants.Fried products such as breaded cutlets, cordon-bleu, breaded chicken bites or breaded fish are generally highly appreciated by consumers. Breadcrumbs not only provide crispiness, but also protect the flavor and mellowness of meat or fish. In addition, the golden color of the fries makes them very appetizing, which particularly appeals to children.
Les produits panés sont également très appréciés par les consommateurs et les restaurateurs, notamment dans la restauration collective, du fait qu'ils peuvent être fournis prêts à l'emploi, nécessitant alors uniquement un réchauffage approprié .Breaded products are also very popular with consumers and restaurant owners, especially in the mass catering sector, as they can be supplied ready for use, requiring only appropriate reheating.
Cependant, les valeurs nutritionnelles des produits panés ne correspondent généralement pas aux exigences d'une alimentation équilibrée, notamment du fait de leur teneur élevée en matières grasses et de leur faible rapport pondéral protéines / lipides.However, the nutritional values of breaded products do not generally correspond to the requirements of a balanced diet, in particular because of their high fat content and their low protein / lipid weight ratio.
Il existe sur le marché des produits à base de viande non frits du type pané. Toutefois, l'enrobage de ces produits ne présente pas le crousti -fondant des produits panés traditionnels, mais possède une texture dure et sèche en bouche. Ces produits ne sont donc pas satisfaisants au point de vue organoleptique . II serait donc souhaitable de mettre à la disposition des consommateurs des produits non frits à base de viande et/ou de poisson et/ou d'œuf et/ou de protéine végétale texturêe avec un enrobage croustillant, ayant une faible teneur en matières grasses et un rapport pondéral protéines / lipides élevé, et qui présentent en même temps d'excellentes performances organoleptiques .There is on the market non-fried meat products of breaded type. However, the coating of these products does not present the crust-based traditional breaded products, but has a hard texture and dry in the mouth. These products are therefore unsatisfactory from an organoleptic point of view. It would therefore be desirable to make available to consumers non-fried products based on meat and / or fish and / or egg and / or vegetable protein textured with a crisp coating, having a low fat content and a high protein / lipid weight ratio, which at the same time have excellent organoleptic performances.
Or, la Société Demanderesse, à l'issue de recherches approfondies, a eu le mérite de mettre au point un produit alimentaire qui répond à toutes ces exigences.However, the Applicant Company, after extensive research, has had the merit of developing a food product that meets all these requirements.
L'objet de la présente invention est donc un produit alimentaire non frit, cuit à cœur, comprenantThe object of the present invention is therefore a non-fried food product, cooked to heart, comprising
- un substrat à base de viande et/ou de poisson et/ou d'œuf et/ou de protéine végétale texturêe, et - un enrobage se présentant sous forme d'agglomérats,a substrate based on meat and / or fish and / or egg and / or vegetable protein textured, and a coating in the form of agglomerates,
l'enrobage étant appliqué sur une seule face du substrat et le produit alimentaire ayant une teneur en matières grasses inférieure à 8%, de préférence inférieure à 7% et plus préférentiellement encore inférieure à 6,5 % en poids par rapport au poids total du produit fini commercialisable . Selon une réalisation tout à fait préférentielle de l'invention, ce pourcentage peut être inférieur à 6% et même inférieur à 5%.the coating being applied to a single face of the substrate and the food product having a fat content of less than 8%, preferably less than 7% and even more preferably less than 6.5% by weight relative to the total weight of the marketable finished product. According to a very preferred embodiment of the invention, this percentage may be less than 6% and even less than 5%.
Le produit alimentaire selon l'invention présente l'avantage d'être non frit et n'absorbe donc pas de matières grasses lors de sa préparation, contrairement à un produit pané frit conventionnel. En même temps, il présente les caractéristiques organoleptiques, et notamment le crousti -fondant , des produits panés conventionnels.The food product according to the invention has the advantage of being non-fried and therefore does not absorb fat during its preparation, unlike a conventional fried breaded product. At the same time, it presents the organoleptic characteristics, and in particular the crust-fondant, conventional breaded products.
L'enrobage est appliqué sur une seule face du substrat, de préférence par saupoudrage. Ceci donne au produit alimentaire selon l'invention un aspect « crumble », associant une couche moelleuse à base de viande, et/ou de poisson et/ou d'œuf et/ou de protéine végétale texturée avec une couche croustillante et légère d'enrobage de type « crumble ». Le fait d'appliquer 1 ' enrobage sur une seule face du produit permet également d'obtenir un produit présentant un croustillant proche de celui des produits panés traditionnels et dont le moelleux et la saveur du substrat sont préservés, tout en gardant une teneur faible en matières grasses et un rapport pondéral protéines / lipides élevé.The coating is applied on one side of the substrate, preferably by dusting. This gives the food product according to the invention a "crumble" appearance, combining a layer mellow meat and / or fish and / or egg and / or textured vegetable protein with a crisp and light crumble coating layer. The fact of applying the coating on one side of the product also makes it possible to obtain a product having a crispness similar to that of traditional breaded products and whose softness and flavor of the substrate are preserved, while keeping a low content of fat and a high protein / lipid weight ratio.
De plus, l'application de l'enrobage sur une seule face du substrat limite l'apport glucidique de l'enrobage. Ainsi la teneur en glucides est inférieure à 20 %, de préférence inférieure à 16% et plus préférentiellement encore inférieure à 13 % en poids par rapport au poids total du produit fini commercialisable .In addition, the application of the coating on one side of the substrate limits the carbohydrate supply of the coating. Thus the carbohydrate content is less than 20%, preferably less than 16% and even more preferably less than 13% by weight relative to the total weight of the marketable end product.
Dans un mode de réalisation avantageux, le rapport pondéral protéines / lipides (P/L) est supérieur à 2, de préférence supérieur à 2,5 et plus préférentiellement encore supérieur a 2,8. De façon optimale, ce rapport P/L peut atteindre des valeurs supérieures à 3,5 et même à 4.In an advantageous embodiment, the protein / lipid weight ratio (P / L) is greater than 2, preferably greater than 2.5 and more preferably still greater than 2.8. Optimally, this P / L ratio can reach values greater than 3.5 and even 4.
Les agglomérats de l'enrobage comprennent une ou plusieurs matières granuleuses, telles que de la chapelure, des céréales, des amandes, des noisettes ou des noix broyées des herbes aromatiques, des fruits, des légumes, des fromages, et des produits carnés, la chapelure étant préférée.The agglomerates of the coating comprise one or more granular materials, such as bread crumbs, cereals, almonds, hazelnuts or ground nuts of the aromatic herbs, fruits, vegetables, cheeses, and meat products, the breadcrumbs being preferred.
Avantageusement, 10 %, de préférence 15 %, de préférence 20 % et plus préférentiellement encore 25 % en poids des agglomérats ont une taille supérieure à 4 mm selon la méthode de tamis Retsch telle que décrite à l'exemple 1 ci -après. La distribution granulométrique des agglomérats, selon la méthode de tamis Retsch, est avantageusement la suivante : 10 à 25 % en poids des agglomérats ont une taille supérieure à 4 mm, 5 à 20 % en poids des agglomérats ont une taille inférieure à 4 mm et supérieure ou égale à 3,15 mm, et 5 à 20 % en poids des agglomérats ont une taille inférieure à 3,15 mm et supérieure ou égale à 2,50 mm.Advantageously, 10%, preferably 15%, preferably 20% and even more preferably 25% by weight of the agglomerates have a size greater than 4 mm according to the Retsch sieve method as described in Example 1 hereinafter. The particle size distribution of the agglomerates, according to the Retsch sieve method, is advantageously as follows: 10 to 25% By weight of the agglomerates have a size greater than 4 mm, 5 to 20% by weight of the agglomerates have a size less than 4 mm and greater than or equal to 3.15 mm, and 5 to 20% by weight of the agglomerates have a smaller size. at 3.15 mm and greater than or equal to 2.50 mm.
Ce choix de granulométrie augmente le contraste entre le croustillant de l'enrobage et le moelleux du support et confère l'aspect « crumble » au produit alimentaire selon l'invention. L'utilisation de chapelure, en tout ou partie de l'enrobage, amène également le caractère croustillant recherché .This choice of particle size increases the contrast between the crispness of the coating and the softness of the support and gives the "crumble" appearance to the food product according to the invention. The use of breadcrumbs, in all or part of the coating, also brings the desired crispiness.
L'enrobage peut en outre comprendre du sel, des épices, et des arômes naturels ou synthétiques, etc.The coating may further include salt, spices, and natural or synthetic flavors, etc.
Dans un mode de réalisation particulièrement préféré, l'enrobage comprend un glaçage à base de protéines végétales et/ou animale et de glucides, dont notamment les amidons natifs et/ou modifiés, le saccharose, le dextrose, le fructose, le lactose, les maltodextrines, les sirops de glucose et/ou de fructose. Ce glaçage (glaze) présente l'avantage de coaguler pendant la cuisson, formant une barrière protectrice vis-à-vis de l'humidité ambiante et conservant ainsi le croustillant de l'enrobage.In a particularly preferred embodiment, the coating comprises a glaze based on plant and / or animal proteins and carbohydrates, including, in particular, native and / or modified starches, sucrose, dextrose, fructose, lactose, maltodextrins, glucose and / or fructose syrups. This icing (glaze) has the advantage of coagulating during cooking, forming a protective barrier vis-à-vis the ambient humidity and thus preserving the crispness of the coating.
Avantageusement, le produit alimentaire selon l'invention comprend de 15 à 45 %, de préférence de 15 à 30 % et plus préférentiellement encore de 20 à 25 % en poids d'enrobage par rapport au poids total du produit avant cuisson.Advantageously, the food product according to the invention comprises from 15 to 45%, preferably from 15 to 30% and even more preferably from 20 to 25% by weight of coating relative to the total weight of the product before cooking.
Le substrat est à base de viande et/ou de poisson et/ou d'œuf et/ou de protéine végétale texturée . Les « protéines végétales texturées » sont bien connues de l'homme du métier et peuvent être notamment à base de blé, de soja, de pois ou de toute autre céréale, tubercule ou légumineuse. Selon un premier mode de réalisation, le substrat est à base de viande hachée et/ou de poisson haché et/ou d'œuf et/ou de protéine végétale texturée .The substrate is based on meat and / or fish and / or egg and / or textured vegetable protein. The "textured vegetable proteins" are well known to those skilled in the art and can be made especially of wheat, soybeans, peas or any other cereal, tuber or legume. According to a first embodiment, the substrate is based on minced meat and / or minced fish and / or egg and / or textured vegetable protein.
Selon un second mode de réalisation, la viande et/ou le poisson se présentent sous forme de filet. Au sens de la présente invention, on entend par « filet » une ou plusieurs tranches de viande et/ou de poisson. Dans ce mode de réalisation, la teneur en matières grasses du produit alimentaire, exprimée en % sur poids de produit fini commercialisable, est avantageusement inférieure à 6,5%, de préférence inférieure à 5,5%, et plus préférentiellement encore inférieure à 5%.According to a second embodiment, the meat and / or the fish are in the form of a net. For the purposes of the present invention, the term "net" means one or more slices of meat and / or fish. In this embodiment, the fat content of the food product, expressed in% by weight of marketable finished product, is advantageously less than 6.5%, preferably less than 5.5%, and even more preferably less than 5%. %.
De préférence, le filet à une épaisseur de 5 à 30 mm, de préférence de 10 à 20 mm, et plus préférentiellement encore de 12 à 17 mm. De cette façon, on obtient un équilibre optimal entre le croustillant de l'enrobage et le moelleux du substrat .Preferably, the net has a thickness of 5 to 30 mm, preferably 10 to 20 mm, and more preferably 12 to 17 mm. In this way, an optimum balance is obtained between the crispness of the coating and the softness of the substrate.
D'une manière générale, on préfère les viandes et les poissons à faibles teneurs en matières grasses telles que les viandes de volailles, de veau et toutes les viandes maigres en général . Les viandes de volailles comprennent notamment la viande de dinde, de poulet, de canard, de pintade, de lapin, de caille, de faisan, et de gibier. Les viandes préférées sont la viande de dinde et la viande de poulet, en particulier les blancs de dinde et de poulet.In general, meat and fish with low fat content such as poultry meat, veal and all lean meats in general are preferred. Poultry meat includes turkey, chicken, duck, guinea fowl, rabbit, quail, pheasant and game meat. The favorite meats are turkey meat and chicken meat, especially turkey and chicken breasts.
Selon un mode de réalisation, le produit alimentaire selon l'invention contient du fromage, du fromage fondu, et/ou une spécialité fromagère . Au sens de la présente invention, on entend par « fromage » un produit fermenté ou non, affiné ou non, obtenu à partir des matières d'origine exclusivement laitières suivantes : lait, lait partiellement ou totalement écrémé, crème, matière grasse, babeurre, utilisées seules ou en mélange et coagulées en tout ou en partie avant égouttage ou après élimination partielle de la partie aqueuse, la teneur minimale en matière sèche étant d'au moins 23 g pour 100 g de fromage. Les fromages pouvant être utilisés aux fins de la présente invention comprennent des fromages frais, tels que le fromage blanc, le mascarpone, la mozzarella, etc. et des fromages affinés, tels que l'emmenthal, le goudha, le chèvre, etc .According to one embodiment, the food product according to the invention contains cheese, processed cheese, and / or a cheese specialty. For the purposes of the present invention, the term "cheese" means a fermented or non-fermented product, refined or not, obtained from the following exclusively dairy source materials: milk, milk, partially or totally skimmed milk, cream, fat, buttermilk, used alone or as a mixture and coagulated in whole or in part before draining or after partial removal of the aqueous part, the minimum dry matter content being at least 23 g per 100 g of cheese . The cheeses that can be used for the purposes of the present invention include fresh cheeses, such as cottage cheese, mascarpone, mozzarella, etc. and ripened cheeses, such as emmenthal, goudha, goat, etc.
Par « spécialité fromagère » au sens de la présente invention on entend un produit fermenté ou non, affiné ou non, qui ne répond pas à la définition du terme « fromage » ci-dessus. Il s'agit d'une préparation alimentaire à base de fromage, tels que les produits connus par exemple sous les marques/dénominations Cancoillotte, Crème de Parmesan, Crème de Roquefort .By "cheese specialty" within the meaning of the present invention means a fermented product or not, refined or not, which does not meet the definition of the term "cheese" above. It is a food preparation based on cheese, such as the products known for example under the trademarks / denominations Cancoillotte, Parmesan Cream, Roquefort Cream.
Le produit alimentaire selon l'invention peut contenir du fromage et/ou du fromage fondu et/ou de la spécialité fromagère dans l'enrobage et/ou dans le substrat. Lorsqu'il contient du fromage et/ou du fromage fondu et/ou de la spécialité fromagère dans l'enrobage et dans le substrat, on peut utiliser différents fromages et/ou fromages fondus et/ou spécialités fromagères pour l'enrobage et pour le substrat respectivement. Il est également possible d'utiliser les mêmes fromages et/ou fromages fondus et/ou spécialités fromagères pour les deux.The food product according to the invention may contain cheese and / or processed cheese and / or cheese specialty in the coating and / or in the substrate. When it contains cheese and / or processed cheese and / or cheese specialty in the coating and in the substrate, it is possible to use different cheeses and / or cheeses and / or cheese specialties for the coating and for the coating. substrate respectively. It is also possible to use the same cheeses and / or processed cheeses and / or cheese specialties for both.
La teneur totale en fromage et/ou fromage fondu et/ou spécialité fromagère du produit alimentaire selon l'invention est avantageusement comprise entre 0,5 et 20 %, de préférence entre 5 et 15 %, et plus préfèrentiellement encore entre 8 et 12 % en poids par rapport au poids total du produit fini commercialisable . Lorsque l'enrobage contient du fromage et/ou du fromage fondu et/ou de la spécialité fromagère, la teneur en fromage et/ou en spécialité fromagère est avantageusement comprise entre 0,5 et 10 %, de préférence entre 2 et 7 % et plus préférentiellement encore entre 3 et 5 % en poids par rapport au poids sec de l ' enrobageThe total content of cheese and / or processed cheese and / or cheese product of the food product according to the invention is advantageously between 0.5 and 20%, preferably between 5 and 15%, and more preferably between 8 and 12%. by weight relative to the total weight of the marketable finished product. When the coating contains cheese and / or processed cheese and / or cheese specialty, the cheese and / or cheese specialty content is advantageously between 0.5 and 10%, preferably between 2 and 7% and more preferably still between 3 and 5% by weight relative to the dry weight of the coating
Lorsque le substrat comprend du fromage et/ou du fromage fondu et/ou de la spécialité fromagère, le fromage et/ou le fromage fondu et/ou la spécialité fromagère peut se présenter par exemple sous forme d'une fine tranche, d'allumettes, de copeaux, de poudre ou de cubes. Ceux-ci peuvent par exemple être entreposés entre deux couches de viande et/ou de poisson et/ou de protéine végétale texturée et/ou entre une couche de viande, de poisson, d'oeuf et/ou de protéine végétale texturée et l'enrobage. Lorsque la viande, le poisson, l'oeuf et/ou la protéine végétale texturée se trouvent sous forme hachée, le fromage, le fromage fondu et/ou la spécialité fromagère peuvent être incorporés, de préférence de façon homogène, dans le hachis. La teneur en fromage et/ou en fromage fondu et/ou en spécialité fromagère du substrat est avantageusement comprise entre 0,5 et 20 %, de préférence entre 5 et 15 % et plus préférentiellement encore entre 8 et 12 % en poids par rapport au poids du substratWhen the substrate comprises cheese and / or processed cheese and / or the cheese specialty, the cheese and / or the processed cheese and / or the cheese specialty may for example be in the form of a thin slice of matches , chips, powder or cubes. These may for example be stored between two layers of meat and / or fish and / or textured vegetable protein and / or between a layer of meat, fish, egg and / or vegetable protein textured and coating. When the meat, fish, egg and / or textured vegetable protein are in minced form, the cheese, the processed cheese and / or the cheese specialty may be incorporated, preferably homogeneously, into the hash. The cheese content and / or the cheese and / or cheese specialty of the substrate is advantageously between 0.5 and 20%, preferably between 5 and 15% and still more preferably between 8 and 12% by weight relative to substrate weight
L' incorporation de fromage et/ou de fromage fondu et/ou de spécialité fromagère dans le substrat est particulièrement avantageuse lorsque la viande et/ou le poisson et/ou la protéine végétale texturée seuls sont plutôt secs, car ces derniers augmentent la sensation de moelleux du substrat.The incorporation of cheese and / or processed cheese and / or cheese specialty in the substrate is particularly advantageous when the meat and / or the fish and / or the textured vegetable protein alone are rather dry, because the latter increase the sensation of soft of the substrate.
Dans un mode de réalisation préféré, le substrat est formé d'un mélange homogène de viande hachée et/ou de poisson haché et/ou d'œuf et/ou de protéine végétale texturée avec du fromage, du fromage fondu et/ou de spécialité fromagère. De façon particulièrement préférée, on utilise de la viande de volaille hachée, par exemple du blanc de dinde et/ou de poulet .In a preferred embodiment, the substrate is formed from a homogeneous mixture of minced meat and / or minced fish and / or egg and / or vegetable protein textured with cheese, processed cheese and / or specialty cheese. Of particularly preferably, ground poultry meat, for example turkey breast and / or chicken.
Le procédé de préparation du produit alimentaire selon l'invention comporte plusieurs étapes, notammentThe process for preparing the food product according to the invention comprises several stages, in particular
- une étape d'application d'un prëdust,a step of applying a predecessor,
- une étape d'application d'un batter réhydraté,a step of applying a rehydrated battery,
- une étape de saupoudrage du substrat avec un système d'enrobage se présentant sous forme d'agglomérats tels que défini ci-dessus, eta step of dusting the substrate with a coating system in the form of agglomerates as defined above, and
- une étape de glaçage.- a glazing step.
L'étape d'application d'un prédust consiste à appliquer un prédust sur toutes les faces du substrat . On entend par « prédust » une poudre déposée directement sur le substrat pour absorber l'humidité de ce dernier, et ainsi permettre une meilleure adhésion de l'enrobage. Il s'agit en général de farine ou d'amidon.The step of applying a predust consists in applying a predust on all the faces of the substrate. The term "predust" a powder deposited directly on the substrate to absorb the moisture of the latter, and thus allow better adhesion of the coating. This is usually flour or starch.
On applique un batter réhydraté au moins sur la face supérieure du substrat. De manière avantageuse, il est appliqué uniquement sur la face supérieure. On entend par « face supérieure » au sens de la présente invention la face du substrat qui est saupoudrée avec le système d'enrobage par la suite. De préférence, le batter réhydraté se présente sous forme d'une émulsion eau-huile-farine (s) .A rehydrated battery is applied at least on the upper face of the substrate. Advantageously, it is applied only on the upper face. For the purposes of the present invention, the term "upper face" means the face of the substrate which is sprinkled with the coating system thereafter. Preferably, the rehydrated batter is in the form of a water-oil-flour emulsion (s).
Le système d'enrobage se présentant sous forme d'agglomérats est généralement appliqué par saupoudrage sur la face sur laquelle a été appliqué le batter. De cette façon, on obtient un enrobage ayant un aspect « crumble » .The coating system is in the form of agglomerates is generally applied by dusting on the face on which the batter was applied. In this way, a coating having a "crumble" appearance is obtained.
L'étape de saupoudrage est suivie d'une étape de glaçage, dans laquelle on applique un « glaze » sur la couche formée par le système d'enrobage. On entend par « glaze » une solution protéique et glucidique à base de protéines végétales et/ou animales et de divers glucides, dont notamment les amidons natifs et/ou modifiés, le saccharose, le dextrose, le fructose, le lactose, les maltodextrines, les sirops de glucose et/ou de fructose. La teneur en protéines de cette solution est avantageusement comprise entre 0,25% et 4,0% en poids, de préférence entre 0,5% et 2,5% en poids, et plus préférentiellement encore entre 1 et 2% en poids. L'application du « glaze » se réalise par pulvérisation ou douche. La teneur en glucides de cette solution est avantageusement comprise entre 2% et 15 % en poids, de préférence entre 5 et 12 % en poids, et plus préférentiellement encore entre 7 et 10% en poids. L'application du « glaze » se réalise par pulvérisation ou duché. Le glaze coagule pendant la cuisson, formant une barrière protectrice vis-à-vis de l'humidité ambiante et conservant ainsi le croustillant du saupoudrage. La quantité de « glaze » appliqué est avantageusement de 1 à 5% en poids par rapport au produit au poids total du produit fini commercialisable, de préférence de 2 à 4% en poids par rapport au produit au poids total du produit fini commercialisable, et plus préférentiellement encore de 2,5 à 3,5% en poids par rapport au produit au poids total du produit fini commercialisable. OKThe dusting step is followed by a glazing step, in which a "glaze" is applied to the layer formed by the coating system. The term "glaze" means a protein and carbohydrate solution based on plant and / or animal proteins and various carbohydrates, including in particular native and / or modified starches, sucrose, dextrose, fructose, lactose, maltodextrins, glucose and / or fructose syrups. The protein content of this solution is advantageously between 0.25% and 4.0% by weight, preferably between 0.5% and 2.5% by weight, and more preferably between 1 and 2% by weight. The application of "glaze" is carried out by spraying or showering. The carbohydrate content of this solution is advantageously between 2% and 15% by weight, preferably between 5 and 12% by weight, and more preferably between 7 and 10% by weight. The application of the "glaze" is carried out by spraying or duchy. The glaze coagulates during cooking, forming a protective barrier against ambient humidity and thus preserving the crispness of the dusting. The amount of "glaze" applied is advantageously from 1 to 5% by weight relative to the product to the total weight of the marketable finished product, preferably from 2 to 4% by weight relative to the product to the total weight of the marketable end product, and more preferably still from 2.5 to 3.5% by weight relative to the product to the total weight of the marketable end product. okay
L'ensemble substrat-enrobage (produit avant cuisson) ainsi obtenu est avantageusement constitué de 15 à 45 %, de préférence de 15 à 30 %, et plus préférentiellement encore deThe substrate-coating assembly (product before firing) thus obtained advantageously consists of 15 to 45%, preferably 15 to 30%, and more preferably still
20 à 25 % en poids d'enrobage par rapport au poids total du produit avant cuisson, l'enrobage comprenant le prédust, le batter, le système d'enrobage et le glaze, et de 65 à 85 %, de préférence de 70 à 85 %, et plus préférentiellement encore de20 to 25% by weight of coating relative to the total weight of the product before firing, the coating comprising the predust, the batter, the coating system and the glaze, and from 65 to 85%, preferably from 70 to 85%, and even more preferentially
75 à 80 % en poids de substrat par rapport au poids total du produit avant cuisson. Le produit avant cuisson contient en général de 30 à 80 %, particulièrement de 40 à 70 % et plus particulièrement encore de 50 à 70 % en poids d'eau par rapport au poids total du produit avant cuisson.75 to 80% by weight of substrate relative to the total weight of product before cooking. The product before cooking generally contains from 30 to 80%, particularly from 40 to 70% and more particularly from 50 to 70% by weight of water relative to the total weight of the product before cooking.
Après le glaçage, l'ensemble substrat-enrobage est cuit au four jusqu'à obtention d'un produit cuit à cœur. La température et la durée de la cuisson dépendent bien entendu de la nature du substrat (viande, poisson, etc.), de sa taille et de sa présentation (filet, viande hachée, etc.) . De préférence, la température à cœur du produit est de 65 à 85 0C, et plus préférentiellement encore de 70 à 80 0C à la fin de la cuisson.After icing, the substrate-coating assembly is baked until a cooked product is produced. The temperature and the duration of the cooking course depend on the nature of the substrate (meat, fish, etc.), its size and its presentation (fillet, minced meat, etc.). Preferably, the core temperature of the product is 65 to 85 0 C, and more preferably still 70 to 80 0 C at the end of cooking.
L'enrobage du produit alimentaire selon l'invention a une couleur dorée très appétissante. Le produit alimentaire selon l'invention présente également un contraste de textures très apprécié par le consommateur du fait de l'association d'un substrat moelleux et d'un enrobage agréablement croustillant.The coating of the food product according to the invention has a very appetizing golden color. The food product according to the invention also has a texture contrast very appreciated by the consumer because of the combination of a soft substrate and a pleasantly crisp coating.
Le moelleux du substrat peut avantageusement être amélioré par marinade de celui-ci, notamment lorsque la viande, le poisson et/ou les protéines texturées sont de nature plutôt sèche. La marinade peut comprendre du sel, des épices, des herbes, des arômes naturels ou synthétiques et des mélanges de ceux-ci afin d'aromatiser davantage le substrat.The softness of the substrate can advantageously be improved by marinating thereof, especially when the meat, fish and / or textured proteins are of a rather dry nature. The marinade may include salt, spices, herbs, natural or synthetic flavors and mixtures thereof to further aromatize the substrate.
Le produit alimentaire selon l'invention peut être distribué à l'état frais ou surgelé. Avant consommation, il suffit généralement de le réchauffer au four ou à la poêle.The food product according to the invention can be distributed in the fresh or frozen state. Before consumption, it is usually enough to heat it in the oven or pan.
L'invention sera maintenant illustrée par les exemples non limitatifs suivants.The invention will now be illustrated by the following nonlimiting examples.
EXEMPLES EXEMPLE 1 : Détermination de la granulométrie du système d' enrobageEXAMPLES EXAMPLE 1 Determination of the Granulometry of the Coating System
La granulométrie du système d'enrobage est déterminée selon la méthode du tamis Retsch à sec en utilisantThe particle size of the coating system is determined using the dry Retsch sieve method using
- un tamiseur Retsch AS 200 Digit, avec :- a Retsch AS 200 Digit sieve, with:
- tamis (DIN / ISO 3310-1) à disposition : 315 μm, 630 μm, 1,25 mm, 1,60 mm, 2,00 mm, 2,50 mm, 3,15 mm, 4,00 mm- sieve (DIN / ISO 3310-1) available: 315 μm, 630 μm, 1.25 mm, 1.60 mm, 2.00 mm, 2.50 mm, 3.15 mm, 4.00 mm
- fond du tamis : tissu métallique — ouvertures carrées- sieve bottom: metallic fabric - square openings
- billes de verres, et- glass beads, and
— une balance de précision 0,1 g.- a precision balance of 0.1 g.
Le poids de l'échantillon du système d'enrobage est de 500 à 800 g.The weight of the sample of the coating system is 500 to 800 g.
Chaque tamis est taré et une bille de verre est disposée sur chacun de ces tamis. Puis, l'échantillon est versé sur le tamis au refus le plus élevé.Each sieve is tared and a glass ball is placed on each of these sieves. Then, the sample is poured on the highest refusal sieve.
Les tamis sont ensuite disposés dans le tamiseur par ordre croissant de refus. On relève les manettes rouges et fait coulisser le couvercle jusqu'au contact des tamis. Puis, on pompe à l'aide des manettes vertes afin que l'ensemble soit solidaire et ne puisse bouger lors du tamisage.The sieves are then placed in the sifter in increasing order of refusal. The red levers are raised and the lid is slid to the touch of the screens. Then, it is pumped using green levers so that all is secured and can not move during sieving.
L'appareil est ensuite mis sous tension et le temps de tamisage est défini (4 à 5 min en fonction des poudres) à l'aide des touches +/-. Il est important que le tamiseur soit toujours en intervalle « on » (mouvement continu) .The appliance is then switched on and the sieving time is set (4 to 5 min depending on the powder) using the +/- keys. It is important that the sifter is always in the "on" interval (continuous movement).
Ensuite, le tamiseur est mis en marche en appuyant sur le bouton « start ». L'amplitude est réglée à 50 environ, augmentée jusqu'à 70 en fonction de l'échantillon à analyser.Then, the sifter is turned on by pressing the "start" button. The amplitude is adjusted to about 50, increased to 70 depending on the sample to be analyzed.
Une fois le temps de tamisage écoulé, le tamiseur s'arrête. On libère le couvercle en relevant les manettes rouges. Chaque tamis est ensuite pesé (sans les billes de verre) . Puis on calcule la différence de poids entre le tamis rempli après tamisage et le tamis vide avant tamisage.Once the sieving time has elapsed, the sifter stops. The lid is released by raising the red levers. Each sieve is then weighed (without glass beads). Then the weight difference between the sieve filled after sieving and the empty sieve before sieving is calculated.
La méthode de détermination ci-dessus a été mise en œuvre avec un échantillon de 690,3 g, prélevé du contenu homogénéisé d'un sac de 1 kg de chapelure, commercialisée sous la référence 831056 par la société Griffith Laboratories.The above determination method was carried out with a 690.3 g sample taken from the homogenised contents of a 1 kg bag of bread crumbs, sold under the reference 831056 by Griffith Laboratories.
Les résultats obtenus sont les suivants :The results obtained are as follows:
Figure imgf000013_0001
Figure imgf000013_0001
EXEMPLE 2 : Hachée de dinde origan-tomateEXAMPLE 2: Oatmeal Tomato Chopped Tomato
Préparation du substratSubstrate preparation
Le substrat est préparé à partir des ingrédients suivants Filet de dinde broyé (diamètre de la grille 75,10% de broyage : 20 mm) :The substrate is prepared from the following ingredients Ground turkey fillet (grid diameter 75.10% grinding: 20 mm):
Eau : 9,68%Water: 9.68%
Sel blanc : 0,64%White salt: 0.64%
Poivre sur sel : 0,08%Pepper on salt: 0.08%
Cubes de mozzarella (8 mm x 8 mm x 8 mm) 10,00% commercialisés sous la référence FF 1946 par la société AB Technologie :Cubes of mozzarella (8 mm x 8 mm x 8 mm) 10.00% marketed under the reference FF 1946 by AB Technology:
Crème de parmesan commercialisée sous la 4,5% référence HMR 06116 par la société GriffithParmesan cream marketed under the 4.5% reference HMR 06116 by Griffith
LaboratoriesLaboratories
100%100%
On prépare d'abord une saumure à partir de l'eau, du sel et du poivre, puis on mélange la viande et la saumure pendant 5 minutes à 20 tr/min dans un malaxeur de marque Wolfking ou CFS en alternant le sens de rotation des pâlies. Ensuite, on introduit la crème de parmesan et les cubes de mozzarella dans le malaxeur et on mélange pendant 5 minutes supplémentaires à 20 tr/min en alternant le sens de rotation des pâlies.A brine is first prepared from water, salt and pepper, then the meat and brine are mixed for 5 minutes at 20 rpm in a Wolfking or CFS blender alternating the direction of rotation. Pale. Then, the parmesan cream and the cubes of mozzarella are introduced into the kneader and mixed for a further 5 minutes at 20 rpm, alternating the direction of rotation of the pastries.
Le mélange ainsi obtenu est mis en forme de tranche de 100 g.The mixture thus obtained is shaped into a slice of 100 g.
Préparation de l'enrobagePreparation of the coating
Ingrédientsingredients
Prédust commercialisé sous la référence BJVPrédust marketed under the reference BJV
1535 par la société Griffith Laboratories : 4%*1535 by Griffith Laboratories: 4% *
Batter commercialisé sous la référence BAV 1598 par la société Griffith Laboratories : 4%*Batter marketed under the reference BAV 1598 by Griffith Laboratories: 4% *
Chapelure Origan - Tomate disponibles sous la référence K 610255 auprès de la société Griffith Laboratories : 7%*Oregano breadcrumbs - Tomato available under reference K 610255 from Griffith Laboratories: 7% *
Fryshield glaze commercialisé sous la référence BVG 1386 par la société GriffithFryshield glaze sold under the reference BVG 1386 by Griffith
5%* Laboratories :5% * Laboratories:
* les pourcentages étant exprimés en poids par rapport total du produit avant cuisson* the percentages being expressed by weight by total ratio of the product before cooking
Procédé d'enrobageCoating process
Etape 1 : Application du prédustStep 1: Application of the predust
Le prédust (farine de blé très fine) est appliqué sur toutes les surfaces du substrat dans une farineuse standard.Predust (very fine wheat flour) is applied to all surfaces of the substrate in a standard flour mill.
Etape 2 : Application du batterStep 2: Applying the batter
Le batter BAV 1598 présente la particularité d'être constitué de farine de blé, d'eau et d'huile. Il est uniquement appliqué sur la face supérieure du substrat sur lequel le prédust a été appliqué à l'étape 1.The batter BAV 1598 has the particularity of being made of wheat flour, water and oil. It is only applied to the upper face of the substrate on which the predust was applied in step 1.
Etape 3 : Application de la chapelureStep 3: Application of breadcrumbs
La chapelure est appliquée par saupoudrage sur la face sur laquelle a été appliqué le batter à l'étape 2.Breadcrumbs are sprinkled over the face on which the batter was applied in step 2.
Etape 4 : Application du glazeStep 4: Applying the glaze
Le glaze est appliqué sur la chapelure par douche. Composition du produit non cuitThe glaze is applied on the bread crumbs by shower. Composition of uncooked product
Enrobage* 20 %**Coating * 20% **
Substrat 80 %**Substrate 80% **
* comprenant le prédust , le batter, la chapelure et le glaze* including predust, batter, bread crumbs and glaze
* * les pourcentages sont exprimés en poids par rapport au poids total du produit avant cuisson .* * The percentages are expressed by weight relative to the total weight of the product before cooking.
Cuissonbaking
Le produit obtenu à l'issue du procédé d'enrobage est cuit pendant 12 min dans un four à spirale à une température ambiante de 18O0C, une température de rosée de 800C, de façon à atteindre une température à cœur de 720C.The product obtained at the end of the coating process is cooked for 12 min in a spiral oven at an ambient temperature of 180 ° C., a dew point temperature of 80 ° C., so as to reach a core temperature of 72 ° C. 0 C.
La viande enrobée ainsi obtenue a une couleur dorée très appétissante et présente un contraste de texture très apprécié par le consommateur du fait de l'association d'une viande moelleuse et d'un enrobage agréablement croustillant.The coated meat thus obtained has a very appetizing golden color and has a texture contrast very much appreciated by the consumer because of the combination of a soft meat and a pleasantly crunchy coating.
14 % en poids des agglomérats ont une taille supérieure à 4 mm, 12 % en poids des agglomérats ont une taille inférieure à14% by weight of the agglomerates have a size greater than 4 mm, 12% by weight of the agglomerates are smaller than
4 mm et supérieure ou égale à 3,15 mm, 12 % en poids des agglomérats ont une taille inférieure à 3,15 mm et supérieure ou égale à 2,50 mm, 13 % en poids des agglomérats ont une taille inférieure à 2,50 mm et supérieure ou égale à 2,0 mm, 13 % en poids des agglomérats ont une taille inférieure à 2,0 mm et supérieure ou égale à 1,6 mm, 10 % en poids des agglomérats ont une taille inférieure à 1,6 mm et supérieure ou égale à 1,25 mm, 15 % en poids des agglomérats ont une taille inférieure à 1,25 mm et supérieure ou égale à 0,63 mm et 11 % des agglomérats ont une taille inférieure à 0,63 mm et supérieure ou égale à 0,315 mm selon la méthode du tamis4 mm and greater than or equal to 3.15 mm, 12% by weight of the agglomerates have a size less than 3.15 mm and greater than or equal to 2.50 mm, 13% by weight of the agglomerates have a size of less than 2, 50 mm and greater than or equal to 2.0 mm, 13% by weight of the agglomerates have a size of less than 2.0 mm and greater than or equal to 1.6 mm, 10% by weight of the agglomerates have a size of less than 1, 6 mm and greater than or equal to 1.25 mm, 15% by weight of the agglomerates are smaller than 1.25 mm and greater than or equal to 0.63 mm and 11% of the agglomerates are less than 0.63 mm in size and greater than or equal to 0.315 mm according to the sieve method
Retsch décrite à l'Exemple 1.Retsch described in Example 1.
Caractéristiques nutritionnelles Protéines 15%*Nutritional characteristics Protein 15% *
Lipides (matières grasses) 7%*Fat (fat) 7% *
Glucides 10%*10% carbohydrates *
Rapport protéines/lipides 2,1 (P/L)Protein / lipid ratio 2.1 (P / L)
* les pourcentages sont exprimés en poids par rapport au poids total du produit fini commercialisable* the percentages are expressed by weight relative to the total weight of the marketable finished product
Evaluation des caractéristiques organoleptiquesEvaluation of organoleptic characteristics
Le crousti- fondant de l'enrobage, le moelleux de la viande et surtout le contraste de ceux-ci en bouche ont été perçus comme très agréables par un panel d'experts.The crustiness of the coating, the softness of the meat and especially the contrast of these in the mouth were perceived as very pleasant by a panel of experts.
EXEMPLE 3 : Filet de poulet thym - citronEXAMPLE 3: Thyme - lemon chicken fillet
Préparation du substratSubstrate preparation
Le substrat est préparé à partir des ingrédients suivantsThe substrate is prepared from the following ingredients
Escalopes extrafine de poulet (épaisseurExtrafine Chicken Cutlets (Thickness
12 mm , calibrée 100 g +/- 10 g) : 91,30 %12 mm, calibrated 100 g +/- 10 g): 91.30%
- Eau : 5,50%- Water: 5.50%
Marinade thym-citron commercialisé sous la référence SLF 352 par la société Griffith Laboratories : 3,00%Thyme-lemon marinade marketed under the reference SLF 352 by Griffith Laboratories: 3.00%
- Sel blanc : 0,20%- White salt: 0.20%
100% On prépare d'abord une saumure à partir de l'eau, du sel et de la marinade, puis on marine la viande pendant environ 30 minutes .100% A brine is first prepared from the water, salt and marinade and then the meat is ground for about 30 minutes.
Préparation de l'enrobagePreparation of the coating
Ingrédientsingredients
Prédust commercialisé sous la référence BJV 1535 par la société Griffith Laboratories : 4%*Prédust marketed under the reference BJV 1535 by Griffith Laboratories: 4% *
Batter commercialisé sous la référence BAV 1598 par la société Griffith Laboratories : 4%*Batter marketed under the reference BAV 1598 by Griffith Laboratories: 4% *
Chapelure Thym - Citron disponibles sous la référence K 610240 auprès de la société Griffith Laboratories : 7%*Thyme - Lemon breadcrumbs available under the reference K 610240 from Griffith Laboratories: 7% *
Fryshield glaze commercialisé sous la référenceFryshield glaze marketed under the reference
BVG 1386 par la société Griffith Laboratories : 5%*BVG 1386 by Griffith Laboratories: 5% *
* les pourcentages étant exprimés en poids par rapport total du produit non cuit* the percentages being expressed by weight by total ratio of the uncooked product
Procédé d'enrobageCoating process
Etape 1 : Application du prédustStep 1: Application of the predust
Le prédust (farine de blé très fine) est appliqué sur toutes les surfaces du substrat dans une farineuse standard.Predust (very fine wheat flour) is applied to all surfaces of the substrate in a standard flour mill.
Etape 2 : Application du batterStep 2: Applying the batter
Le batter BAV 1598 présente la particularité d'être constitué de farine de blé, d'eau et d'huile. Il est uniquement appliqué sur la face supérieure du substrat sur lequel le prédust a été appl iqué à l ' étape 1 .The batter BAV 1598 has the particularity of being made of wheat flour, water and oil. It is only applied on the upper face of the substrate on which the predust was applied in step 1.
Etape 3 : Appl icat ion de la chapelureStep 3: Application of bread crumbs
La chapelure est appl iquée par saupoudrage sur la face sur laquel le a été appl iqué le batter à l ' étape 2 .Breadcrumbs are applied by sprinkling on the face where the batter was applied in step 2.
Etape 4 : Appl icat ion du glazeStep 4: Applying the glaze
Le glaze est appl iqué sur la chapelure par douche .The glaze is applied to the breadcrumbs by shower.
Composition du produit non cuitComposition of uncooked product
Enrobage* 20 %**Coating * 20% **
Substrat 80 %**Substrate 80% **
* comprenant le prédust , le batter , la chapelure et le glaze * * les pourcentages sont exprimés en poids par rapport au poids total du produit avant cuisson* including predust, batter, bread crumbs and glaze * * percentages are expressed by weight relative to the total weight of the product before cooking
Cuissonbaking
Le produit obtenu à l'issu du procédé d'enrobage est cuit pendant 12 min dans un four à spirale à une température ambiante de 1800C, une température de rosée de 800C, de façon à atteindre une température à cœur de 720C.The product obtained at the end of the coating process is baked for 12 min in a spiral oven at an ambient temperature of 180 ° C., a dew point temperature of 80 ° C., so as to reach a core temperature of 72 ° C. 0 C.
La viande enrobée ainsi obtenue a une couleur dorée très appétissante et présente un contraste de texture très apprécié par le consommateur du fait de l'association d'une viande moelleuse et un enrobage agréablement croustillant.The coated meat thus obtained has a very appetizing golden color and has a contrast of texture very much appreciated by the consumer because of the combination of a soft meat and a pleasantly crunchy coating.
14 % en poids des agglomérats ont une taille supérieure à 4 mm, 12 % en poids des agglomérats ont une taille inférieure à 4 mm et supérieure ou égale à 3,15 mm, 12 % en poids des agglomérats ont une taille inférieure à 3,15 mm et supérieure ou égale à 2,50 mm, 13 % en poids des agglomérats ont une taille inférieure à 2,50 mm et supérieure ou égale à 2,0 mm, 13 % en poids des agglomérats ont une taille inférieure à 2,0 mm et supérieure ou égale à 1,6 mm, 10 % en poids des agglomérats ont une taille inférieure à 1,6 mm et supérieure ou égale à 1,25 mm, 15 % en poids des agglomérats ont une taille inférieure à 1,25 mm et supérieure ou égale à 0,63 mm et 11 % des agglomérats ont une taille inférieure à 0,63 mm et supérieure ou égale a 0,315 mm selon la méthode du tamis Retsch décrite à l'Exemple 1.14% by weight of the agglomerates have a size greater than 4 mm, 12% by weight of the agglomerates have a size less than 4 mm and greater than or equal to 3.15 mm, 12% by weight of the agglomerates have a size of less than 3, 15 mm and greater than or equal to 2.50 mm, 13% by weight of the agglomerates have a size less than 2.50 mm and greater than or equal to 2.0 mm, 13% by weight of the agglomerates have a size less than 2.0 mm and greater than or equal to 1.6 mm, 10% by weight of the agglomerates have a size less than 1.6 mm and greater than or equal to 1.25 mm, 15% by weight of the agglomerates have a size less than 1.25 mm and greater than or equal to 0.63 mm and 11% of the agglomerates have a size of less than 0.63 mm and greater than or equal to 0.315 mm according to the sieve method Retsch described in Example 1.
Caractéristiques nutritionnellesNutritional characteristics
Protéines : 18,5%*Protein: 18.5% *
Lipides (matières grasses) : 4,1%*Fat (fat): 4.1% *
Glucides : 11%* Rapport protéines / lipidesCarbohydrates: 11% * Protein / fat ratio
(P/L) : 4,5 * les pourcentages sont exprimés en poids par rapport au poids total du produit fini commercialisable(P / L): 4.5 * percentages are expressed by weight relative to the total weight of the marketable end product
Evaluation des caractéristiques organoleptiquesEvaluation of organoleptic characteristics
Le crousti- fondant de l'enrobage, le moelleux de la viande et surtout le contraste de ceux-ci en bouche ont été perçus comme très agréables par un panel d'experts. The crustiness of the coating, the softness of the meat and especially the contrast of these in the mouth were perceived as very pleasant by a panel of experts.

Claims

Revendications claims
1. Produit alimentaire non frit, cuit à cœur, comprenant1. Non-fried food product, cooked to heart, comprising
- un substrat à base de viande et/ou de poisson et/ou d'oeuf et/ou de protéine végétale texturée, eta substrate based on meat and / or fish and / or egg and / or textured vegetable protein, and
- un enrobage se présentant sous forme d'agglomérats, l'enrobage étant appliqué sur une seule face du substrat et le produit alimentaire ayant une teneur en matières grasses inférieure à 8%, de préférence inférieure à 7% et plus préférentiellement encore inférieure à 6,5% en poids par rapport au poids total du produit fini commercialisable .a coating in the form of agglomerates, the coating being applied to a single face of the substrate and the food product having a fat content of less than 8%, preferably less than 7% and even more preferably less than 6%; , 5% by weight relative to the total weight of the marketable end product.
2. Produit alimentaire selon la revendication 1, caractérisé en ce que 10 %, de préférence 15 %, de préférence 20 % et plus préférentiellement encore 25 % en poids des agglomérats ont une taille supérieure à 4 mm selon la méthode de tamis Retsch.2. Food product according to claim 1, characterized in that 10%, preferably 15%, preferably 20% and even more preferably 25% by weight of the agglomerates have a size greater than 4 mm according to the Retsch sieve method.
3. Produit alimentaire selon la revendication 1 ou 2, caractérisé en ce qu'il comprend de 15 à 45%, de préférence de 15 à 30 %, et plus préférentiellement encore de 20 à 25 % en poids d'enrobage par rapport au poids total du produit avant cuisson.3. Food product according to claim 1 or 2, characterized in that it comprises from 15 to 45%, preferably from 15 to 30%, and even more preferably from 20 to 25% by weight of coating relative to the weight. total of the product before cooking.
4. Produit alimentaire selon l'une quelconque des revendications 1 à 3, caractérisé en ce qu'il comprend du fromage et/ou du fromage fondu et/ou une spécialité fromagère .4. Food product according to any one of claims 1 to 3, characterized in that it comprises cheese and / or processed cheese and / or a cheese specialty.
5. Produit alimentaire selon l'une quelconque des revendications 1 à 4, caractérisé en ce que le rapport pondéral protéines / lipides est supérieur à 2, de préférence supérieur à 2,5 et plus préférentiellement encore supérieur à £ O , OQ . 5. Food product according to any one of claims 1 to 4, characterized in that the protein / lipid weight ratio is greater than 2, preferably greater than 2.5 and more preferably still greater than 0 O, OQ.
6. Produit alimentaire selon l'une quelconque des revendications 1 à 5, caractérisé en ce que le substrat est à base de viande hachée et/ou de poisson haché et/ou d'oeuf et/ou de protéine texturée.6. Food product according to any one of claims 1 to 5, characterized in that the substrate is based on minced meat and / or minced fish and / or egg and / or textured protein.
7. Produit alimentaire selon les revendications 4 et 6, caractérisé en ce que le substrat comprend 0 à 20%, de préférence de 5 % et 15% plus préférentiellement encore de 8 à 12 % en poids par rapport au poids du substrat de fromage , de fromage fondu et/ou de spécialité fromagère7. Food product according to claims 4 and 6, characterized in that the substrate comprises 0 to 20%, preferably 5% and 15% more preferably still 8 to 12% by weight relative to the weight of the cheese substrate, processed cheese and / or cheese specialty
8. Produit alimentaire selon la revendication 7, caractérisé en ce que le substrat est constitué d'un mélange homogène de viande hachée et/ou de poisson haché et/ou d'œuf et/ou de protéine texturée avec du fromage, du fromage fondu et/ou de la spécialité fromagère.8. Food product according to claim 7, characterized in that the substrate consists of a homogeneous mixture of minced meat and / or minced fish and / or egg and / or protein textured with cheese, processed cheese and / or the cheese specialty.
9. Produit alimentaire selon l'une quelconque des revendications 1 à 5, caractérisé en ce que la viande, le poisson et/ou la protéine végétale texturée se présentent sous forme de filet .9. Food product according to any one of claims 1 to 5, characterized in that the meat, the fish and / or the textured vegetable protein are in the form of net.
10. Produit alimentaire selon la revendication 9, caractérisé en ce que la teneur en matière grasse est inférieure à 6,5 %, de préférence inférieure à 5,5 %, et plus préférentiellement encore inférieure à 5 % en poids par rapport au poids total du produit fini commercialisable .10. Food product according to claim 9, characterized in that the fat content is less than 6.5%, preferably less than 5.5%, and even more preferably less than 5% by weight relative to the total weight. the marketable finished product.
11. Produit alimentaire selon la revendication 9 ou 10, caractérisé en ce que le filet a une épaisseur de 5 à 30 mm, de préférence de 10 à 20 mm et plus préférentiellement encore de 12 à 17 mm. 11. Food product according to claim 9 or 10, characterized in that the net has a thickness of 5 to 30 mm, preferably 10 to 20 mm and more preferably 12 to 17 mm.
12. Produit alimentaire selon l'une quelconque des revendications 1 à 11, caractérisé en ce que le substrat est à base de viande de volailles.12. Food product according to any one of claims 1 to 11, characterized in that the substrate is based on poultry meat.
13. Produit alimentaire selon l'une quelconque des revendications 1 à 12, caractérisé en ce que l'enrobage comprend un glaçage à base de protéines végétales et/ou animale et de glucides (glaze) .13. Food product according to any one of claims 1 to 12, characterized in that the coating comprises a glaze based on vegetable and / or animal proteins and carbohydrates (glaze).
14. Procédé de préparation d'un produit alimentaire selon l'une quelconque des revendications 1 à 13, comprenantProcess for the preparation of a food product according to any one of claims 1 to 13, comprising
- une étape d'application d'un prédust,a step of applying a predust,
- une étape d'application d'un batter réhydraté,a step of applying a rehydrated battery,
- une étape de saupoudrage du substrat avec un système d'enrobage se présentant sous forme d'agglomérats, eta step of dusting the substrate with a coating system in the form of agglomerates, and
- une étape de glaçage.- a glazing step.
15. Procédé selon la revendication 14, caractérisé en ce que 10 %, de préférence 15 %, de préférence 20 % et plus préférentiellement encore 25 % en poids des agglomérats ont une taille supérieure à 4 mm selon la méthode de tamis Retsch.15. The method of claim 14, characterized in that 10%, preferably 15%, preferably 20% and more preferably 25% by weight of the agglomerates have a size greater than 4 mm according to the Retsch sieve method.
16. Procédé selon la revendication 14 ou 15, caractérisé en ce que lors de l'étape de glaçage, on applique une solution protéique et glucidique à base de protéines végétales et/ou animales et de glucides (glaze) .16. The method of claim 14 or 15, characterized in that during the icing step, a protein and carbohydrate solution is applied based on vegetable and / or animal proteins and carbohydrates (glaze).
17. Procédé selon la revendication 16, caractérisé en ce que l'on applique de 1 à 5% en poids de solution protéique et glucidique (glaze) par rapport au produit au poids total du produit fini commercialisable, de préférence de 2 à 4% en poids par rapport au produit au poids total du produit fini commercialisable, et plus préférentiellement encore de 2,5 à 3,5% en poids par rapport au produit au poids total du produit fini commercialisable.17. The method of claim 16, characterized in that 1 to 5% by weight of protein and carbohydrate solution (glaze) relative to the product is applied to the total weight of the marketable finished product, preferably from 2 to 4%. in weight relative to the product to the total weight of the marketable finished product, and even more preferably from 2.5 to 3.5% by weight relative to the product to the total weight of the marketable end product.
18. Procédé selon l'une quelconque des revendications 14 à 17, caractérisé en ce qu'il comprend, après l'étape de glaçage, une étape de cuisson au four jusqu'à obtention d'un produit cuit à cœur. 18. A method according to any one of claims 14 to 17, characterized in that it comprises, after the glazing step, a baking step in the oven to obtain a product cooked to heart.
PCT/FR2008/050038 2007-01-09 2008-01-09 Non fried food product WO2008107585A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP08761912A EP2117357A2 (en) 2007-01-09 2008-01-09 Non fried food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0700131A FR2911046B1 (en) 2007-01-09 2007-01-09 FOOD PRODUCT NOT SIN
FR0700131 2007-01-09

Publications (2)

Publication Number Publication Date
WO2008107585A2 true WO2008107585A2 (en) 2008-09-12
WO2008107585A3 WO2008107585A3 (en) 2009-02-19

Family

ID=38066385

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2008/050038 WO2008107585A2 (en) 2007-01-09 2008-01-09 Non fried food product

Country Status (3)

Country Link
EP (1) EP2117357A2 (en)
FR (1) FR2911046B1 (en)
WO (1) WO2008107585A2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2113173A1 (en) * 2008-04-21 2009-11-04 Nestec S.A. Non fried coated food products and their manufacturing process
WO2017187039A1 (en) 2016-04-28 2017-11-02 Roquette Freres Method for producing unfried nugget-like products

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TW202245611A (en) * 2021-02-12 2022-12-01 瑞士商雀巢製品股份有限公司 A process for preparing a crispy coated extruded plant-based food product

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4208442A (en) * 1978-10-23 1980-06-17 General Foods Corporation Composition for use in preparing a baked coated comestible
US4496601A (en) * 1982-11-05 1985-01-29 General Foods Corporation Processing for preparing a coating mix containing a fried component
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
US4518620A (en) * 1983-08-26 1985-05-21 Central Soya Company, Inc. Process for breading food
GB2185874A (en) * 1986-01-30 1987-08-05 Ranks Hovis Mcdougall Plc Preparation of edible particulate coating
US4943438A (en) * 1986-07-07 1990-07-24 Conagra, Inc. Bread crumb coating composition and process for imparting fried-like texture and flavor to food products
EP0530014A1 (en) * 1991-08-30 1993-03-03 Unilever Plc Process for preparing a coated deep-frozen foodstuff
CA2101474A1 (en) * 1993-07-28 1995-01-29 Laurel Mcewen Breaded food
GB2283655A (en) * 1993-02-19 1995-05-17 Campbell Soup Co Coating composition for food products
US5527549A (en) * 1992-02-06 1996-06-18 Griffith Laboratories Worldwide, Inc. Method for making improved fried, battered and breaded foods

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4208442A (en) * 1978-10-23 1980-06-17 General Foods Corporation Composition for use in preparing a baked coated comestible
US4496601A (en) * 1982-11-05 1985-01-29 General Foods Corporation Processing for preparing a coating mix containing a fried component
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
US4518620A (en) * 1983-08-26 1985-05-21 Central Soya Company, Inc. Process for breading food
GB2185874A (en) * 1986-01-30 1987-08-05 Ranks Hovis Mcdougall Plc Preparation of edible particulate coating
US4943438A (en) * 1986-07-07 1990-07-24 Conagra, Inc. Bread crumb coating composition and process for imparting fried-like texture and flavor to food products
EP0530014A1 (en) * 1991-08-30 1993-03-03 Unilever Plc Process for preparing a coated deep-frozen foodstuff
US5527549A (en) * 1992-02-06 1996-06-18 Griffith Laboratories Worldwide, Inc. Method for making improved fried, battered and breaded foods
GB2283655A (en) * 1993-02-19 1995-05-17 Campbell Soup Co Coating composition for food products
CA2101474A1 (en) * 1993-07-28 1995-01-29 Laurel Mcewen Breaded food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2113173A1 (en) * 2008-04-21 2009-11-04 Nestec S.A. Non fried coated food products and their manufacturing process
WO2017187039A1 (en) 2016-04-28 2017-11-02 Roquette Freres Method for producing unfried nugget-like products

Also Published As

Publication number Publication date
FR2911046A1 (en) 2008-07-11
FR2911046B1 (en) 2010-09-24
EP2117357A2 (en) 2009-11-18
WO2008107585A3 (en) 2009-02-19

Similar Documents

Publication Publication Date Title
CA3002613A1 (en) Food dough and method for producing such a dough
White The CBD Cookbook for Beginners: 100 Simple and Delicious Recipes Using CBD
EP0612480A2 (en) Batter-like coating
WO2008107585A2 (en) Non fried food product
KR20090026708A (en) Process for the production of no trans fat poultry or meat using the oven
KR100442546B1 (en) method for making boogak into snack and snack which is made by the method
FR2876249A1 (en) Use of a cocoa butter e.g. to replace the dairy butter and oils in culinary preparations
KR20210002224A (en) Croquette using sausage stew and manufacturing method of the same
Martini Home
Joo Korean Food made simple
EP1289371B1 (en) Deep-frozen dietetic cake
Monroe-Cassel World of Warcraft: The Official Cookbook
US20050238763A1 (en) Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life
FR2914150A1 (en) PANE FOOD PRODUCT.
Ganeshram Cooking with Coconut: 125 Recipes for Healthy Eating; Delicious Uses for Every Form: Oil, Flour, Water, Milk, Cream, Sugar, Dried & Shredded
JPH03151846A (en) Frozen food capable of frying with frying oil and production thereof and production of fried food
JP3983913B2 (en) Fried food and method for producing the same
Sharp The Mindful Glow Cookbook: Radiant Recipes for Being the Healthiest, Happiest You
WO2003000059A2 (en) Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof
Staff Council et al. HSU Staff Cookbook 2020-2021
EP1574139A1 (en) Crispy snack food product in cluster-shape and process for preparing the same
KR20230168525A (en) Method for manufacturing taco shells using seaweed
Smith Chef Michael Smith's Kitchen: 100 Of My Favourite Easy Recipes: A Cookbook
Cormier Yogurt Every Day: Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert: A Cookbook
Kremezi Mediterranean Vegetarian Feasts

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 2008761912

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: DE

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08761912

Country of ref document: EP

Kind code of ref document: A2