WO1997048292A1 - Breaded fish or meat product which can be heated in the microwave oven and remains crispy - Google Patents

Abstract

The present invention relates to a breaded fish or meat product. The fish or meat is first chopped up or conventional additives, foreign protein and hydrocolloids are mixed therewith when it is whole. Said fish or meat subsequently undergoes wet and dry breading, is either cooked before or after breading, is heated to high temperatures, preferably fried, and is finally stocked, for example deep-frozen. The resultant product can be heated in a microwave oven but still remains crispy.

Description

Crispy, breaded fish or fish product that can be heated in the microwave

The present invention relates to a breaded fish or meat product that can be heated in a microwave oven while remaining crispy. The fish or meat is first chopped or added as a whole piece with the usual additives, foreign protein and hydrocolloids, then breaded wet and dry, either cooked before or after breading, heated at high temperatures and then frozen or refrigerated.

In the western hemisphere, so-called ready meals are playing an ever larger number

Role in feeding people. With these ready meals it is particularly important that they can be easily prepared on the one hand and that they taste and look appealing on the other.

But also the calorie consciousness of the people must with these dishes

Be taken into account. Warming the dishes in hot fat is therefore unacceptable in most cases.

When it comes to preparing ready-to-serve meals, the microwave oven has prevailed because it allows the dishes to be easily heated without the addition of additional fat.

There are already a large number of nutritional products on the market that have already been completely prepared by the manufacturer and only need to be warmed up by the consumer. In addition to vegetables, fish or meat plays a major role in these dishes, which are often breaded according to customer tastes.

In the past, during the heating of such breaded meat products in a microwave oven, there has always been the problem that the breading has been softened by the moisture escaping from the fish or meat product. The fish or meat product thus obtained did not look appealing, nor did it taste good.

There has therefore been no shortage of attempts to bring to the market edible, breaded finished products which can be heated in a microwave oven without the breading softening.

For example, from US 4,943,438 a special breading and a method for producing an edible product coated with this breading is known which can be heated by the end user without the breading softening. The starting product, e.g. Meat is coated with a binder to which the breading is then applied. The product obtained in this way is baked in an oven and then sprayed with an edible oil before being exposed to high temperatures again, so that the breading becomes brown and crispy. The disadvantage of the process is that it only leads to the desired success with a very specific breading. In addition, the product must still be sprayed with oil, which increases the fat content of the product.

US 4 199 603 teaches a method in which a frozen product is coated with an oil containing a liquid binding agent and then coated with an artificial breading.

The process has the disadvantage that calorie-containing oil must be added to the edible product for it to work. In addition, only very specific oils can be used that have pseudoplastic properties on the frozen product. The consumer has also tried to help himself by heating the fish or meat product in a pan. However, this method has the disadvantage that the fat used for frying, which is absorbed by the product, is very high in calories.

In order to prevent the breading of the fish or meat product from also softening in the pan, the product must also be cooked at high temperatures, so that the product is often seared.

The present invention is therefore based on the object of providing a breaded fish or meat product which can be heated and / or cooked in a microwave oven and remains crispy and in which the disadvantages described above do not occur.

The object is achieved according to the invention in that minced fish or minced meat with the usual additives, 0.5-10% by weight, preferably 1.0-0.0% by weight, at least one foreign protein and 0.5-3 % By weight, preferably 0.5-1.5% by weight, of at least one hydrocolioid, in each case based on the total weight of the mixture, the mixture optionally cooling, shaping, wet and dry breading, either cooked before or after breading, heated at high temperatures, preferably deep-fried, and optionally stored either cooled in an inert gas pack or deep-frozen.

Another solution according to the invention is that a mixture of the usual additives, 0.5-10% by weight, preferably 1.0-0.0% by weight, at least one foreign protein and 0 is added to pieces of fish or meat , 5-3% by weight, preferably 0.5-1.5% by weight, and at least one hydrocolioid, based in each case on the total weight of the piece thus obtained, the pieces are wet and dry breaded, cooked either before or after breading , heated at high temperatures, preferably deep-fried, and optionally either refrigerated in an inert gas pack or deep-frozen. The meat product according to the invention is preferably produced from meat from chicken, turkey, pork, beef or from a mixture of at least two of these types of meat.

In the event that minced fish or minced meat is used in the product according to the invention, the fish or the meat is either minced and / or cut to a particle size of 0.1-18 mm, preferably 3-8 mm.

The fish or meat product according to the invention are added as foreign proteins, proteins of plant or animal origin. Soy protein, milk protein, dry or liquid protein, blood (plasma) or a mixture of at least two of the proteins mentioned is preferably used.

In addition, the product according to the invention also contains hydrocolloids. Preferred hydrocolloids are: carraghenans, xanthan, guar, locust bean gum, pectins, alginates, agar agar, tragacanth, gum arabic, karraga gum, tara gum, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch. The above-mentioned hydrocolloids can be used alone or in a mixture of at least two hydrocolloids in the product according to the invention, hydrocolloids containing carraghenan or locust bean gum or a mixture thereof being particularly preferred. Hydrocolloids are preferred in which the ratio of carraghenan or locust bean gum or their mixture to at least one of the other hydrocolloids mentioned is 3-10: 1, particularly preferably 4-8: 1 and very particularly preferably 6-7.5: 1.

Another object of the invention is a method for producing the fish or meat product according to the invention. According to the method according to the invention, the fish or meat, after having been mixed with the usual additives, the foreign protein and the hydrocolloids, is preferably left to rest in a cooled atmosphere, if appropriate for a few hours.

The treated fish or meat is then, if necessary, the desired one

Shaped, if necessary dusted with a commercial flour and cooked either before or after breading.

Cooking is preferably done with hot air, in addition to the existing natural

Humidity can still be added to water vapor. The air temperature is 80-180 ° C, preferably 90-130 ° C. The cooking time is based on the thickness of the product to be cooked.

Either before or after cooking, the fish or meat is wet and then breaded dry. The usual products are used as wet pails. The

Dry breadcrumbs are the usual breadcrumbs based on breadcrumbs and / or

Breadcrumbs or cornflakes.

In the next process step, the breaded product is made according to the usual

Process at 160-200 ° C, preferably 175-185 ° C for 10-40 s, preferably for

13-17s, heated, preferably fried, and then cooled and either frozen or refrigerated stored in an inert gas package before it can be microwaved into a crispy breaded edible food.

Example:

The advantages of the invention will be explained below using an exemplary embodiment.

A chicken breast fillet was rotated in a meat grinder through a 3 mm perforated disc. Then a mixture consisting of:

85.4% by weight chicken breast fillet

10.0% by weight of water

0.30% by weight phosphate 1.80% by weight of table salt

1.00 wt% soy protein

0.20 wt% dextrose

1.00% by weight carraghenan

0.03% by weight of locust bean gum

prepared by dissolving the phosphates, salt, soy protein and dextrose in the water, gently mixing the resulting broth with the chicken breast fillet, and finally adding the carragen and carob flour to the mixture.

The mixture was then stored refrigerated for 2 hours and then manually placed in a cutlet shape which was cooked in a HLS oven from Tetra Laval Food Koppens at 92 ° C. with hot air without the addition of steam for 8 minutes.

The cooked cutlets thus obtained were cooled to 4 ° C. and then breaded with a commercially available wet and dry breading from Griffith. In the next process step, these products were fried for 15 seconds at 180 ° C. and finally cooled again to 4 ° C. and stored.

After seven days, the product was removed from the warehouse and cooked in a 650W microwave oven for 150 seconds.

It was found that the product removed from the microwave had a crispy breading and was very appealing in terms of taste and chewing behavior.

Claims

Claims: 1. Breaded meat or fish product, which can be heated in the microwave to a crispy, edible finished product, obtained by minced fish or minced meat with the usual additives, 0.5-10% by weight of at least one foreign protein and 0.5 -3% by weight of hydrocolloid containing carraghenan and locust bean gum, in each case based on the total weight of the mixture, mixed, the mixture optionally cooling, shaping, wet and dry breading, cooked either before or after breading, briefly heated at high temperatures and optionally either stored chilled in an inert gas pack or frozen. 2. Breaded fish or meat product, according to claim 1, characterized in that the mixture preferably 1, 0-5.0 wt .-% of at least one foreign protein and preferably 0.5-1, 5 wt .-% hydrocolloid containing carraghenan and Locust bean gum contains based on their total weight. 3. Breaded fish or meat product according to claim 1 or 2, characterized in that the fish or meat is ground to 0.1 to 18 mm, preferably 3 to 8 mm. 4. Breaded meat or fish product which can be heated in the microwave to a crispy, edible finished product, obtained by mixing a mixture of the usual additives in fish or meat pieces, 0.5-10% by weight of at least one foreign protein and 0. 5-3% by weight of hydrocolloid containing carraghenan and locust bean gum each are injected based on the total weight of the piece obtained, the pieces are wet and dry breaded, cooked either before or after breading, briefly heated at high temperatures and optionally either cooled in an inert gas package or frozen. 5. Breaded fish or meat product, according to claim 4, characterized in that the piece with preferably 1, 0-5.0 wt .-% of at least one foreign protein and preferably 0.5-1, 5 wt .-% hydrocolloid containing carraghenan and locust bean gum is added based on the total weight of the piece obtained. 6. Breaded fish or meat product, according to claims 1-3 or 4-5, characterized in that the meat comes from chicken, turkey, pork or beef or, if appropriate, is a mixture of at least two of these types of meat. 7. Breaded fish or meat product, according to claims 1-3 or 4-5 or 6, characterized in that the foreign protein is vegetable or animal protein, preferably soy protein, milk protein, dry or liquid protein, or blood (plasma) or a mixture is out of these. 8. Breaded fish or meat product, according to claims 1-3 or 4-5 or 6-7, characterized in that the hydrocolloid natural hydrocolloids, preferably xanthan, guar, pectins, alginates, agar agar, tragacanth, gum arabic, Karraga contains gum, tara seed flour, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch, particularly preferably carraghenan and locust bean gum. 9. Microwave-heated, crispy breaded fish or meat product according to claims 1-3 or 4-5 or 6-8. 10. A process for the production of meat or fish products according to claims 1-3, characterized in that minced fish or minced meat with the usual additives, 0.5-10 wt .-%, preferably 1, 0- 5.0% by weight, at least one foreign protein and 0.5-3% by weight, preferably 0.5-1.5% by weight, of hydrocolloid containing carraghenan and locust bean gum, each based on the total weight of the mixture, are mixed If necessary, the mixture cools, forms, wet and dry breaded, cooked either before or after breading, briefly heated at high temperatures and, if appropriate, either cooled in an inert gas pack or stored deep-frozen. 11. A process for the production of meat or fish products according to claims 4-5, characterized in that a mixture of the usual additives, 0.5-10 wt .-%, preferably 1, 0-5, in fish or meat pieces 0% by weight, at least one foreign protein and 0.5-3% by weight, preferably 0.5-1.5% by weight, of hydrocolloid containing carraghenan and locust bean gum, each based on the total weight of the treated piece, injected, wet and Breaded dry, cooked either before or after breading, heated briefly at high temperatures and, if necessary, either refrigerated in an inert gas pack or stored deep-frozen. 12. A process for the preparation of meat or fish products according to claim 10 or 11, characterized in that the meat comes from chicken, turkey, pork or beef or, if appropriate, is a mixture of at least two of these types of meat. 13. A method for producing meat or fish products according to claim 10 or 11 or 12, characterized in that the foreign protein is vegetable or animal protein, preferably soy protein, milk protein, dry or liquid protein, or blood (plasma) or a mixture of these . 14. A method for producing meat or fish products according to claims 10 or 11 or 12 -13, characterized in that the Hydrocolloids natural hydrocolloids, preferably, xanthan, guar, pectins, alginates, agar agar, tragacanth, gum arabic, karraga gum, tara seed flour, gellan, gelatin, cellulose and their derivatives, and starches, in particular corn and potato starch, particularly preferably carraghenan and locust bean gum. 15. The method according to claim 10 or 11 or 12 -14, characterized in that is heated with heated air, which is optionally added steam, is cooked. 16. The method according to claim 10 or 11 or 12 -15, characterized in that the short heating at high temperatures is preferably carried out by frying.