FI20176194A1 - Food fat component in breading of an oven-baked preparation, and production method of such a breading and preparation - Google Patents

Abstract

The present invention relates to an oven baked baked product baked with a food fat component which is capable of preventing fatty acid oxidation and forming end products such as deep-fried products when cooked in the oven. The present invention can be generally used for the preparation of any kind of food in the oven when it is desired to improve the preparation of end products such as deep-fried products and to improve both nutritional and organoleptic properties without the disadvantages of the deep frying process and hot frying oil.

Description

FOOD FAT COMPONENT IN THE BREAKFAST OF A COOKED PREPARATION AND METHOD OF MANUFACTURING THEREOF AND PREPARATION

Background of the Invention

Field of the Invention

The present invention relates to an oven baked preparation. In particular, the invention relates to a preparation which uses a food fat component which is capable of preventing the oxidation of fatty acids while forming products similar to conventional deep fried products without the disadvantages of the deep frying process and hot frying oil.

The present invention also relates to a process suitable for the preparation of such a product, as well as products made by such a process.

State of the art

Oven baking is a well-known cooking method that is widely used both in the food industry and in households for preparing food such as chicken, fish, meat or vegetables, and for baking, roasting or, for example, drying. Oven baking is an easy simple method to prepare or heat foods at varying temperatures at different cooking times. As a cooking method, it does not require hot oil for cooking, such as frying fat, which is why it is considered a safe and healthy way to cook food. In addition, it is an easy cooking method for households and does not require a separate air conditioning system or waste treatment.

Baking often refers to coating raw materials such as meat, chicken, fish or various vegetables before cooking. Baking often improves the final texture, flavor and appearance of cooked products and creates a moisture and fat impermeable surface. Raw materials can be baked while still raw, crude and frozen, or ripe and frozen. Pre-stoned products are widely used in households, restaurants and institutions such as schools and hospitals2

20176194 prh 29 -12- 2017 to make cooking faster and easier. Bread products are often perceived as crispy and hard on the outside and moist and juicy on the inside. However, the wetting process is often accompanied by the problem of moisture, whereby the liquid in the substrate is transferred to the pastry during or after cooking, which causes a soft and wetted surface on the product. Efforts have been made to solve this problem either by cooking the product before coating it or by adding moisture-retaining layers under the baking sheet.

Baking is most often used in deep-fried products before they are cooked.

Immersion cooking is a quick and efficient method of cooking food, but it also poses challenges for the ball. Frying fat is difficult to handle as it can overheat or cause foaming, which can cause hot fat to form or burn.

The deep-frying process, in addition to food, exposes it to oxidation problems, which negatively affects the quality of the product. In addition, immersion cooking increases the energy content of the product to be cooked and exposes the product to carcinogens formed during the cooking process. Submersible cooking also requires efficient ventilation ducts, which makes it difficult to use in households. Another problem is the disposal of frying oil.

However, deep-fried products are popular with consumers for their delicious taste, juicy inside and crunchy texture. Therefore, there is great interest in developing and manufacturing similar but healthier products in the food industry. Foods such as deep-fried products, which are crispy in texture, golden in color and juicy on the inside, are cooked in the patent literature and cooked in the oven or microwave instead of deep frying. Oven baking is a commonly used cooking method, although the problem has been the long cooking time and dry mouth feel of the products.

The patent literature describes a variety of oven-based and microwave-based cooking methods and products for making products such as baked deep-fried products. U.S. Patent Nos. 4,518,620 (A), 4,818,442 (A), 4,199,603 (A), 4,843,483 (A), 4,943,438 (A), and 4,675,197 (A) describe submerged oven-like products pre-coated cooking and having a taste, texture and texture

20176194 prh 29 -12- 2017 The appearance often resembles foods such as deep-fried foods.

US 4,518,620 (A) describes the preparation of a coated food product, wherein the coating consists of a fat emulsion stabilized with water-soluble compounds (e.g., starch or protein). To increase the adhesion of the coating, the product is immersed in a mixture of egg white and water before cooking, and then the product is frozen. The combined effect of these three factors keeps the batch intact, reduces mechanical stress losses, increases the adhesion of batch 10 to the substrate, and makes the final product amber, crisp and tasty.

Patent application NZ 608753 (A) discloses a process for preparing a food product which provides a deep-frying product. The product is made in three different steps. In the first step, the substrate to be coated is coated with a dough mixture consisting of starch and / or protein added to the liquid. In the second step, the substrate is stoned, for example, with bread crumbs, and in the third step, oil is added to the product. The finished product is baked in an oven at 230 ° C to 290 ° C so that the coating hardens and discoloures, but the substrate remains uncooked. U.S. Patent No. 4,943,438 (A) also describes a three-step process for preparing a coated product.

The binder-containing substrate is stone-dried as dried wheat dough, after which the product to be coated is surface-impregnated with oil aerosols. The product is baked in a high temperature oven to give the product a crisp and brown surface.

Oil impregnation is also used in U.S. Patent Application No. 4,999,603 (A), where it is an essential part of food pre-coating. The patent application describes a manufacturing process in which a frozen food product, often fish, is pre-coated with ice in a specially developed pre-coating mixture, after which the products are coated with a dry particle mixture and cooked into dip or pan products using commonly known cooking methods. The pre-coating consists of a mixture of an edible oil and a moisture-absorbing compound such as starch. The pre-coating is in liquid, yet sufficiently viscous form, and is applied to frozen products by commonly known spray methods. The viscosity of the pre-coating substantially affects the adhesion pa of the mixture

20176194 prh 29 -12- 2017 in dipped foods. In addition, the pre-coating acts as a moisture barrier surface between the substrate and the flake. Finally, the pre-coated product is coated with a dry, finely divided and crisp coating, often bread or dough crumbs, which form the desired surface of the product.

US5770252 (A) discloses a product such as a stoned deep-fried product with less fat. The manufacture of the product is similar to the manufacture of a deep-fried product; the substrate is pre-coated, doughed, stoned and the paste is finally fixed with a starch mixture. The final product is similar in texture and appearance to a submerged product. In the application, the amount of especially saturated fat is low.

Generally, in known products fat is added to the surface of the stone last, just before cooking. However, in this case, the contact surface of the product remains greasy and the amount of grease ok cannot be optimized. Therefore, there is still a need for the development of stoned products.

Description of the Invention

The present invention is defined in the independent claims. Certain embodiments of embodiment 20 are defined in the dependent claims.

In a first aspect, the present invention relates to the use of a food fat component as a baking ingredient or as part thereof for coating oven-cooked substrates such as chicken, cheese, seafood, vegetables, fruits or meat.

In another aspect, the invention relates to a product which uses as a baking ingredient or as part of a food fat component which is capable of preventing fatty acid oxidation in products and forming products such as deep fried products without the disadvantages of the deep frying process and hot frying oil.

In a third aspect, the invention relates to a process for the preparation of the product described above, as well as products made by such a process.

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The present invention is based on the idea that the food fat component of the invention acts as a moisture retaining layer during oven baking while retaining the moisture of the oven baked product while being able to provide the preparation with a coating similar to submerged coating structure due to its greasy composition.

The method of the invention and the food fat component prepared by it can protect the soluble fat contained in the component from the problems caused by oxidation. Prevention of oxidation of fatty acids is based on the physical barrier formed by the essential fat component of the organ10 of the invention and the possible antioxidants contained in the raw materials. The process of the invention achieves an improved nutritional quality of soluble fats and prevents primary oxidation and thus advantageously improves the quality of fatty acids in oven-baked products as compared to normal soluble fat orally ingestible baked products. In addition, the use of the food fat component as a paste adds value to the baked foods with their nutritionally beneficial nutritional composition.

The present invention also achieves several other benefits. The process of the present invention 20 facilitates and simplifies the preparation of foods that are often cooked using frying fat. Utilizing the food fat component of the invention as a bake or part thereof in bakery products reduces the number of steps involved in manufacturing and prevents risks associated with hot oil such as oil overheating or foaming.

The cooking stage of the preparation according to the invention is also more environmentally friendly than conventional frying. The present invention reduces the energy content of the end product, reduces the amount of harmful compounds derived from oil, and the production of fat-induced taste and smell. Also, the invention does not require separate waste treatment, such as frying oil, after curing. Waste fryer waste disposal is time consuming and challenging for the operator and increases the release of greenhouse gases into the atmosphere.

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Compared to other products such as deep-fried products cooked in an oven or microwave oven, the improved moisture retention property of the present invention improves the organoleptic properties such as taste, texture and appearance while maintaining the product juicy and fresh while improving the nutritional properties of the product. Furthermore, the present invention increases the weight of the final product and thus has a beneficial effect on the profitability of the product.

Embodiments of the Invention

The present invention relates to a stoneware preparation for oven cooking. The paste or portion thereof of the preparation according to the invention is formed from a food fat component which has the ability to prevent fatty acid oxidation and to form end products such as deep-fried products when cooked in the oven.

It is significant for the profitability of the product according to the invention that the weight percentage of the food fat component increases during cooking. However, it is undesirable to allow the excess weight to be allowed to increase as the final composition of the cooked product could be misaligned. According to a preferred embodiment, the preparation according to the invention is prepared in such a way that the weight percentage of the food fat component in the preparation increases by 1-20% by weight, preferably 1-15% by weight during cooking.

The food fat component is typically added to the stoning of the preparation, thereby providing a dense and hard surface around the substrate as a result of baking in the oven.

In the baking process, the food fat component forms a fat wrap to protect the preparation, which when cooked or heated in the oven, is capable of retaining moisture in the substrate while simultaneously forming a stoned deep-fried product for a bake-like preparation.

The use of the food fat component as a baking ingredient or as part of it can influence both the nutritional and organoleptic properties of the oven baked product.

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According to a preferred embodiment, the food fat component used in the baking is the food fat component disclosed in patent application FI20175435, which has surprisingly been found to be excellent baking in oven baked products. The invention described in that patent application has not been previously used for baking bakery products and thus the present invention provides a novel solution which simplifies, simplifies and accelerates the food preparation process while preserving the texture, taste and appearance of products such as deep-fried products while enhancing the nutritional properties of the product.

Patent application FI20175435 describes a food fat component and a product containing soluble fat and cereals, and a process for their preparation.

The patent application described relates to a food fat component which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product. In that patent application, the prevention of oxidation of fatty acids is based on a physical barrier and the possible antioxidants contained in the raw materials.

According to the said patent application, the function of the fat component is based on the idea that after the addition of protein and biomaterials (possibly also electrolyte addition) to the oil-in-water mixture, the fatty acids in the fat are through inter-atomic bonds to the surface of the particles. Other biomaterials may also be added to the mixture to form a ready food fat component, after which the mixture is preferably hydrogenated. The oils are then made into stable protected structures, i.e. the fat remains in the product and does not cause an unpleasant mouth feel when removed. As water decreases as a result of dehydration, the shelf life of the vital fat component increases and at the same time the oxidation of fats can be reduced. The present food fat component can be used to improve the nutritional and organoleptic properties of the products.

The present invention typically utilizes the food fat component described in the aforementioned patent application and a process for its preparation. This food fat component contains 10-70% by weight of oil fat, 10-70% by weight of biomaterial and

20176194 prh 29 -12-2017% by weight, preferably 1-30% by weight protein. Further, the component preferably contains water and optionally an electrolyte. For example, salts can be used as electrolytes. Water is typically present in the finished food fat component in an amount of 0.1 to 15% by weight. The water may be in the form of pure water or other aqueous liquid. Milk, plant-based milk5 beverages, vegetable and fruit juices are typically well-suited liquids.

In the manufacture of the food fat component, the biomaterial typically used is carbohydrate-containing but also protein and fat-containing biomaterial. Cereal flours, germs or flakes (such as wheat, barley, rye, oats, spelled, millet, corn, rice or sorghum) may be mentioned as precursors; fake flour, meal or flakes (such as buckwheat, amaranth or quinoa); legumes (soybeans, peas, chickpeas, beans, lentils, lupines), or beans or protein sources of animal origin (such as insects, seafood, vertebrates, mammals, fungi, algae or molds). The constituents of the component form an oil-in-water emulsion in which the protein and the biomaterial form a stable structure at the interface of the emulsion as a result of vigorous homogenization. By dehydrating the emulsion, a powdery solid is obtained.

The oil used in the present invention is any fat which is at least oily when heated. Indeed, many different fats or fat compounds can be used in the manufacture of the component according to the invention, i.e., the method can produce different fat profiles for different oral fat-containing biomatrixes. Typically, vegetable oil or vegetable oil, such as rapeseed or palm oil, shea butter, or any combination thereof, is used as the oil fat. In this case, the preparation contains fatty acids beneficial to health. Omega fatty acids are particularly useful.

The protein sources used in the food fat component are not limited. Any protein of living organisms (such as the aforesaid flour, bivalves and flakes, or insects, seafood, vertebrates, mammals, fungi, le30 or molds) may be used in the invention.

According to one embodiment of the invention, the protein contained in the food fat component is an egg protein such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or more than one of these simultaneously.

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In a preferred embodiment, in the process of the invention, fat encapsulation is carried out without the addition of stabilizers or emulsifiers, unlike many of the already patented microcapsules of fatty acids. Preferably, therefore, the protein source 5 used itself acts as an emulsifier, as in the case of an egg. However, according to one embodiment, a separate emulsifier may also be used. For example, lecithin may be used in the preparation of vegan products.

According to one embodiment, the oven baked bread baking paste comprises from 1 to 50% by weight, preferably 1 to 20% by weight, of oil fat.

According to another embodiment, the oven baked preparation according to the invention contains from 1 to 20% by weight of protein.

According to a third embodiment, the oven baked preparation according to the invention contains 10-80% by weight, preferably 30-70% by weight, of carbohydrate-based biomaterial.

According to a fourth embodiment, the food fat component constitutes only a portion of the 20 loaves. Thus, the food fat component can be used, for example, in combination with commonly used pastries. Commonly used spreads are mixtures of proteins, fats and polysaccharides.

In the process of the invention, the fat phase and the salt are added to the water to the water content

20-80% by weight, preferably 30-70% by weight, and the resulting mixture is stirred at below 60 ° C, preferably below 50 ° C, for less than 10 min. At the latest, as a result of this heating, the fat used is in an oily form and an oil-in-water mixture has been formed. Protein is added to the mixture, followed by mechanical mixing. In the final step, vigorous homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added at a temperature below

100 ° C, preferably 0-70 ° C, depending on the protein source. If necessary, an electrolyte, typically salts, may additionally be added to the mixture. These phases / phases form the first part of the food fat component of the invention. Homogenization of the mixture straight

20176194 prh 29 -12-2017 is made by a well known mechanical method which is suitable for the viscosity of the desired mixture. Preferably, the homogenization is performed by mechanically cutting blades.

In the next step, the mixture is combined with the biomaterial, i.e. the second portion of the food fat component, to form the final food fat component. The joining is accomplished by commonly known mechanical treatments such as grinding, mixing, high pressure treatment, shear treatment or any combination thereof. Biomaterials must be hygienically clean and meet the requirements of generally accepted standards. The end result is a homogeneous mass, mixture, or suspension.

According to one embodiment, the resulting mixture or suspension is dehydrated by commonly known process methods (e.g., freeze-drying or vacuum drying), preferably by heat treatment. Typically, the heating treatment is carried out at less than 250 ° C for less than 45 min, depending on the viscosity of the mixture and the amount of the mixture to be processed. By dehydration, the amount of water in the product can be reduced and thus the shelf life of the product improved. Typically, the water content of the dehydrated product will be from about 0.1% to about 15% by weight, depending on the drying conditions. The dehydrated product is mechanically milled into small and large particles by generally known methods, after which the powder is processed ready for use.

The powder is used to coat any food substrate, typically solid substrates such as meat, chicken, crustaceans, cheese or, for example, vegetables. According to one embodiment, the cooked substrate is first lubricated with a commonly known viscous mixture to increase adhesion of the coating, followed by coating of the lubricated substrate with the food fat component of the present invention. Typically, the coated substrate is heated at less than 250 ° C for less than 60 minutes depending on the size of the substrate, depending on the surface area.

Optionally, the food fat component may be incorporated into the second bread mixture, for example, by mechanical mixing.

The actual baking step may be carried out in one or more baking steps, after which the preparation is cooked in an oven, typically at <250 ° C, preferably

20176194 prh 29 -12- 2017 at 100-250 ° C until the bake is ripe. Baking in the oven is typically continued for less than 60 minutes, preferably 1-30 minutes, preferably 5-20 minutes.

The present invention is applicable to the baking of various foods, semi-finished products, preparations or raw materials, and pastries, cakes and pies, as or as part of a baking composition, without limiting the preparation and the invention.

The present invention can be applied to the furnace layering of foodstuffs to prevent the oxidation of fatty acids and the disadvantages of hot frying oil and deep frying process. Further, the invention can be applied to products where weight gain is important for profitability.

The invention is suitable for the preparation of foods such as steamed products when it is desired to prepare the products easily and simply by using common cooking methods. In addition, the present invention enables the production of novel low-energy food end products having the organoleptic characteristics typical of submersible baking. The invention can also be applied to simplify the cooking process and to reduce the greenhouse gas emissions from the process.

In the following examples, the invention is described with reference to certain details. However, these are only intended to illustrate the invention without limiting it in any way.

EXAMPLES

Example 1 - Grinding the Food Fat Component to a Baking Powder for Food Oven Paneling.

The food fat component of the present invention was mechanically refined by a well-known refining process, after which the powder was refined into ready-to-use refining processes.

Example 2 - Use of the food fat component as a bake in meat, fish, vegetable and poultry products intended for cooking or in preparations or semi-products thereof.

The use of the food fat component prepared as a paste in the oven roasting process by the method of the present invention was tested in meat, chicken, fish, vegetables and fruits. The substrates to be cooked were pretreated with a commonly known viscous mixture, after which the products were baked with the food fat component of the present invention. Subsequently, the baked substrates were cooked with hot air at various temperatures using commonly known cooking methods. Table 1 shows the cooking temperatures and cooking times of the different substrates used in the test.

Table 1. Cooking temperatures (° C) and times (min) for substrates A-D.

Substrate Temperature (° C) Time (min) A 200 8 B 250 3 C 180 5 D 220 1

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Industrial use

The present invention, without limiting it in any way, can be used generally in the preparation of any foodstuff, without limiting the raw materials of the foodstuff, by a traditional oven baking process to produce a deep-fried product such as no frying oil absorbed in the product and harmful compounds. or the challenges of oil refining. The invention can advantageously be used to facilitate and simplify the preparation of panel-type foods without the use of a deep-frying process.

Practical examples of the food industry include: The following uses: chicken, meat, vegetable, dairy, fruit, crustacean, fish and insect products without any limitation on food. Examples of uses include frozen or fresh products made in the oven to varying degrees and at different cooking times, as well as products such as deep-fried products whose nutritional properties are to be enhanced by baking.

patent Literature

US 4,518,620 (A)

US 4208442 (A)

US 5,770,252 (A)

US 4199603 (A)

NZ 608753 (A)

US 4943438 (A)

US 4,675,197 (A)

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Claims (11)

The claims 1. A baked product similar to a deep-fried product after baking, characterized in that a food fat component is used for baking which: 5 forms a protective surface around the oven-baked product and the weight of which in the final product increases by 1-20% by weight during cooking and / or heating, preferably by 1-15% by weight. A preparation according to claim 1, wherein the stoning or part thereof is an organ The accessory fat component contains 10-70% by weight of oil fat to which is added 1-40% by weight of protein and 10-70% by weight of carbohydrate-based biomaterial, and further contains liquid and optionally electrolytes such as salts. A preparation according to any one of claims 1 to 2, wherein the stoning foodstuff is The fat component contains an oil fat which is a vegetable fat or oil, such as rape or palm oil, shea butter, or a combination of two or more such fats, wherein the preparation contains health-beneficial fatty acids. A preparation according to any one of claims 1 to 3, wherein the stone is or as part thereof The functional food fat component contains a protein which is a protein of a living organism, preferably an egg protein such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or more simultaneously. A preparation according to any one of claims 1 to 4, wherein the stoning food fat component contains biomaterial which is cereal flour, hulls or flakes, preferably wheat, barley, rye, oats, spelled, millet, corn, rice or sorghum; false cereal flour, cereal or flakes, preferably buckwheat, Amaranth or Quinoa; pulses, preferably soy, peas, chick peas, beans, lentils or lupines; broad bean; Or protein sources of animal origin, preferably insects, seaweeds, vertebrates, mammals, fungi, algae or molds. A preparation according to any one of claims 1 to 5, wherein the food fat component acting as a stoning or as part thereof comprises water, which may be pure water or 20176194 prh 29 -12- 2017 in the form of other aqueous liquids such as milk, vegetable based milk drinks and vegetable and fruit juices. A preparation according to any one of claims 1 to 6, wherein the baking agent contains from 1 to 50% by weight. 5% oil fat, preferably 1-20% by weight. The preparation according to claim 7, wherein the oil fat contains antioxidants. A preparation according to any one of claims 1 to 8, wherein the breadmaker contains from 1 to 20% by weight of protein. A preparation according to any one of claims 1 to 9, wherein the breadth contains from 10 to 80% by weight of carbohydrate based biomaterial. A preparation according to any one of claims 1 to 10, wherein the pastry is made from a food fat component which has been mechanically processed by methods well known in the art. 20 Process for the preparation of a preparation according to any one of claims 1 to 11, characterized in that the homogenized food fat component is dispensed by mechanical treatment to the surface of the food substrate, and the so-cured substrates are cooked in an oven at 100-250 ° C for 1-10 minutes. 25 Use of the preparation according to any one of claims 1 to 11 in frozen products. Use of the preparation according to any one of claims 1 to 11 in cooked products.