Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/03—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/50—Poultry products, e.g. poultry sausages
  • A23L13/55—Treatment of original pieces or parts
  • A23L13/57—Coating with a layer or stuffing
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
  • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
• • 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
  • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• a coating composition comprising an oil.
• the coating composition comprises any suitable oil.
• the oil is soybean oil, corn oil, cottonseed oil, sunflower oil, canola oil, saffiower oil, palm oil, olive oil, peanut oil, or combinations thereof.
• oils having high levels of saturated fats have a longer shelf life than oils with lower levels of saturated fats.
• oils having higher levels of saturated fats are more susceptible to solidification at higher temperatures due to their relatively low melting points, which can be problematic especially during the winter months.
• oils with lower melting points and higher levels of saturated fats e.g., palm oil, coconut oil
• oils having higher melting points and lower levels of saturated fats e.g., soy oil
• the oil or blend of oils has a melting point that is at least about 5° C, in order to avoid solidification during winter storage and transport.
• a mixture of at least about 6 parts soy oil to about 1 part palm oil is useful (e.g., at least about 7 parts soy oil to about 1 part palm oil, at least about 8 parts soy oil to about 1 part palm oil, or at least about 9 parts soy oil to about 1 part palm oil).
• composition further comprises a color.
• the color is any suitable color.
• the composition further comprises an antioxidant.
• an antioxidant is any suitable antioxidant.
• the antioxidant is TBHQ (tertiary butylhydroquinone), tocopherols, carotenoids, natural extracts, BHA
• the coating composition is emulsified in a ratio of about 30% (by weight) coating to about 70% (by weight) water (e.g., a ratio of about 40% (by weight) coating to about 60% (by weight) water, a ratio of about 50% (by weight) coating to about 50% (by weight) water, a ratio of about 60% (by weight) coating to about 40% (by weight) water, or a ratio of about 70% (by weight) coating to about 30% (by weight) water).
• a ratio of about 30% (by weight) coating to about 70% (by weight) water e.g., a ratio of about 40% (by weight) coating to about 60% (by weight) water, a ratio of about 50% (by weight) coating to about 50% (by weight) water, a ratio of about 60% (by weight) coating to about 40% (by weight) water, or a ratio of about 70% (by weight) coating to about 30% (by weight) water.
• the oil comprising the coating typically comprises droplets which are suspended in the water.
• the oil droplets have any suitable size. Without wishing to be bound by any particular theory, it is believed that smaller oil droplet sizes increase the stability of the emulsion.
• the oil droplets have an average size of about 50 microns or less (e.g., about 40 or less, about 30 or less, about 25 or less, about 20 or less, or about 15 or less microns).
• the oil droplets have an average size of about 0.01 microns to about 40 microns (e.g., about 0.05 to about 30 microns, about 0.1 to about 25 microns, or about 0.5 to about 25 microns).
• the coating composition is substantially free of hydrophilic colloids.
• Hydrophilic colloids include starches, natural gums, and chemically-modified natural polysaccharides. Hydrophilic colloids are generally not soluble in oil and if added to the coating composition, would settle out of the composition, making them unsuitable for use in the composition.
• the coating composition can be prepared in any suitable manner. For example, a portion of the oil can be added to a vessel, a mixer is inserted and activated, then the emulsifier is added, followed by the color, flavor, antioxidant, and remaining oil. Preferably, the composition is heated upon the addition of the emulsifier in order to facilitate dispersion of the emulsifier in the oil. This can be accomplished using any suitable method, such as indirect steam injection using steam jacked mixing tank. Without wishing to be bound by any particular theory, it is believed that indirect heating methods are preferable to direct heating methods (e.g., direct steam injection) since they are less likely to result in any reaction with the components of the coating composition.
• direct heating methods e.g., direct steam injection
• the coating composition can be applied to the food product in any suitable manner.
• the food product can be dipped into the coating composition. More preferably, the coating composition is sprayed onto the food product.
• Any suitable device can be used, such as a spinning disc type applicator (e.g., Fedco Cyclone Liquid Coater).
• a spinning disc type applicator e.g., Fedco Cyclone Liquid Coater.
• spraying the coating composition onto the food product reduces the amount of coating which adheres to the food product when compared with other methods, thus reducing fat and calorie levels.
• food products which have been sprayed with the coating composition are more crispy, and less mushy and chewy, and are thus more similar to fried foods.
• the food product can be any suitable food product.
• the food product can be cheese, poultry, beef, pork, fish, seafood, vegetables, fruit, meat analogs, or combinations thereof.
• the food product can be raw, cooked, partially cooked, and/or frozen prior to the application of the coating composition.
• the food product can be coated in batter, breading, or combination of such prior to being contacted by the coating composition.
• the food product and/or batter or breading can contain additional components, such as colors, flavors, or other additives.
• the food product is coated in bread crumbs, which impart desirable color and texture to the food product when baked which emulate fried products.
• Any suitable bread crumb formulation can be used.
• crackermeal bread crumbs, American bread crumbs, Japanese bread crumbs, and/or extruded bread crumbs can be used, which are commercially available. Choice of bread crumb depends, in part, on the desired appearance and texture of food product.
• the food product After contact with the coating composition, the food product can be baked in any suitable manner.
• conventional ovens including convection ovens, can be used to bake the food product.
• the baking time and temperature vary depending on the nature of the food product.
• the food product Prior to baking, but after contact with the coating composition, the food product can be frozen. The food product can also be frozen after baking.
• This example illustrates the preparation of a preferred formulation of the inventive coating composition.
• the composition was prepared in a steam jacketed mixing tank fitted with two different agitators, a "sweep” type agitator which directs liquids toward the center of the tank and a “liquefier” type agitator, which moves liquids up and down. Both agitators were moving throughout the entire manufacturing process. Enough oil was added to the tank to cover the liquefier agitator (about 25% of the oil). The sweep and liquefier agitators were set to speeds of 20. The emulsifiers were added and the mixture was heated to a temperature of 65.5 0 C to facilitate proper dispersion of emulsifiers.
• Example 3 Six different oils, indicated below in Table 3, were placed in beakers. The colors, flavor, emulsifiers and antioxidant identified in Example 1 were then added to each of the six compositions in the amounts indicated in Example 1, while manually stirring for about 1 minute. The mixture was transferred to a Waring blender, which was run at low speed while the composition was diluted to a ratio of 60% composition to 40 wt.% water. Speed was increased to high for 90 seconds. The emulsion was then transferred to a beaker and visually observed for emulsion stability over a period of 2 hours. The results are set forth in Table 3.
• Example 5 illustrates the effect of adding various hydrophilic colloids to the coating composition.
• the ratio of water to coating composition affects the texture, color and flavor of the finished food product.
• the eating quality and visual color become more similar to that of a fried food product, resulting in an increase in deep fat fried flavor, color and crispness.
• the moisture levels of the food product also decrease, resulting in a product that is less juicy and therefore has a less appealing mouthfeel.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Marine Sciences & Fisheries (AREA)
• Zoology (AREA)
• General Preparation And Processing Of Foods (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Edible Oils And Fats (AREA)
• Paints Or Removers (AREA)

Priority Applications (12)

Applications Claiming Priority (2)

Publications (1)

Family

ID=43449693

Family Applications (1)

Country Status (18)

Cited By (1)

Families Citing this family (10)

Citations (3)

Family Cites Families (18)

• 2010
  • 2010-07-07 NO NO10800333A patent/NO2453763T3/no unknown
  • 2010-07-07 BR BR112012001668A patent/BR112012001668A2/pt not_active IP Right Cessation
  • 2010-07-07 EP EP10800333.6A patent/EP2453763B1/en active Active
  • 2010-07-07 PL PL10800333T patent/PL2453763T3/pl unknown
  • 2010-07-07 JP JP2012520667A patent/JP5819821B2/ja not_active Expired - Fee Related
  • 2010-07-07 PT PT108003336T patent/PT2453763T/pt unknown
  • 2010-07-07 HU HUE10800333A patent/HUE035477T2/en unknown
  • 2010-07-07 NZ NZ597571A patent/NZ597571A/xx not_active IP Right Cessation
  • 2010-07-07 AU AU2010273672A patent/AU2010273672B2/en not_active Ceased
  • 2010-07-07 CA CA2768375A patent/CA2768375A1/en not_active Abandoned
  • 2010-07-07 CN CN2010800357042A patent/CN102665439A/zh active Pending
  • 2010-07-07 WO PCT/US2010/041206 patent/WO2011008602A1/en not_active Ceased
  • 2010-07-07 ES ES10800333.6T patent/ES2654142T3/es active Active
  • 2010-07-07 DK DK10800333.6T patent/DK2453763T3/en active
  • 2010-07-07 MX MX2012000743A patent/MX2012000743A/es active IP Right Grant
  • 2010-07-13 US US12/835,141 patent/US20110014333A1/en not_active Abandoned
  • 2010-07-14 TW TW99123090A patent/TWI468119B/zh not_active IP Right Cessation
  • 2010-07-16 AR ARP100102623A patent/AR077322A1/es unknown

Patent Citations (3)

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events