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WO1997048292A1 - Produit pane a base de poisson ou de viande pouvant etre chauffe au four a micro-ondes et demeurant croustillant - Google Patents

Produit pane a base de poisson ou de viande pouvant etre chauffe au four a micro-ondes et demeurant croustillant Download PDF

Info

Publication number
WO1997048292A1
WO1997048292A1 PCT/EP1997/002948 EP9702948W WO9748292A1 WO 1997048292 A1 WO1997048292 A1 WO 1997048292A1 EP 9702948 W EP9702948 W EP 9702948W WO 9748292 A1 WO9748292 A1 WO 9748292A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
fish
breaded
weight
mixture
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP1997/002948
Other languages
German (de)
English (en)
Inventor
Dieter Gundt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Convenience Food Systems BV
Original Assignee
Convenience Food Systems BV
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 Convenience Food Systems BV filed Critical Convenience Food Systems BV
Priority to AU33370/97A priority Critical patent/AU3337097A/en
Publication of WO1997048292A1 publication Critical patent/WO1997048292A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • 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
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • 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 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.
  • the microwave oven has prevailed because it allows the dishes to be easily heated without the addition of additional fat.
  • 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.
  • 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.
  • this method has the disadvantage that the fat used for frying, which is absorbed by the product, is very high in calories.
  • the product 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.
  • 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.
  • 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.
  • 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
  • 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.
  • the fish or meat is wet and then breaded dry.
  • the usual products are used as wet pails.
  • Dry breadcrumbs are the usual breadcrumbs based on breadcrumbs and / or
  • the breaded product is made according to the usual
  • a chicken breast fillet was rotated in a meat grinder through a 3 mm perforated disc. Then a mixture consisting of:
  • locust bean gum 0.03% by weight of locust bean gum
  • 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.
  • the product was removed from the warehouse and cooked in a 650W microwave oven for 150 seconds.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un produit pané à base de poisson ou de viande. Le poisson ou la viande est tout d'abord coupé en morceaux ou bien on ajoute audit poisson ou à ladite viande sous forme d'un morceau entier des adjuvants habituels, protides étrangers et hydrocolloïdes. Puis la viande ou le poisson est pané(e) à l'état humide et sec, cuit(e) avant ou après avoir été pané(e), chauffé(e) à haute température, de préférence frit(e), et, finalement, mis(e) en dépôt, par exemple congelé(e). Le produit ainsi obtenu peut être chauffé au four à micro-ondes tout en demeurant croustillant.
PCT/EP1997/002948 1996-06-18 1997-06-06 Produit pane a base de poisson ou de viande pouvant etre chauffe au four a micro-ondes et demeurant croustillant Ceased WO1997048292A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU33370/97A AU3337097A (en) 1996-06-18 1997-06-06 Breaded fish or meat product which can be heated in the microwave oven and remains crispy

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19624329.7 1996-06-18
DE19624329A DE19624329A1 (de) 1996-06-18 1996-06-18 In TOP Mikrowelle knusprig erhitzbares, paniertes Fisch- oder Fleischprodukt

Publications (1)

Publication Number Publication Date
WO1997048292A1 true WO1997048292A1 (fr) 1997-12-24

Family

ID=7797290

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/002948 Ceased WO1997048292A1 (fr) 1996-06-18 1997-06-06 Produit pane a base de poisson ou de viande pouvant etre chauffe au four a micro-ondes et demeurant croustillant

Country Status (3)

Country Link
AU (1) AU3337097A (fr)
DE (1) DE19624329A1 (fr)
WO (1) WO1997048292A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202012102290U1 (de) 2012-06-21 2012-07-13 Frosta Aktiengesellschaft Paniertes Fleisch-, insbesondere Hähnchenprodukt

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE50006484D1 (de) * 2000-02-19 2004-06-24 Wiesenhof Gefluegel Kontor Gmb Verfahren zum Herstellen eines panierten Fleischproduktes
DE102007030104B4 (de) * 2007-06-28 2010-10-28 Tillman's Fleisch & Convenience Gmbh Verfahren zur Herstellung von Formfleisch für die Zubereitung in einem Toaster und tiefgekühltes Formfleisch zur Zubereitung eines panierten, frittierten Formfleischstückes in einem Toaster

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2123636A1 (en) * 1971-05-12 1972-11-30 Maizena Gmbh, 2000 Hamburg Thickener for wet breadcrumb coating compsns - from starch gelatinized to specific viscosity
GB2137066A (en) * 1983-03-04 1984-10-03 Grove Turkeys Ltd Heat stable emulsion and its use in a poultry product
FR2590773A1 (fr) * 1985-12-02 1987-06-05 Gel Dor Composition alimentaire pulverulente a base de gelatine, de gelifiants et d'un sel de qualite alimentaire, solutions de gelee la contenant
JPH01222743A (ja) * 1988-02-29 1989-09-06 Kanebo Ltd フライ用調理食品およびその製法
WO1993003634A1 (fr) * 1991-08-23 1993-03-04 Novus Investments Limited Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes
WO1994013160A1 (fr) * 1992-12-16 1994-06-23 Pfizer Inc. Composition d'enrobage d'aliments, contenant un constituant hydrohobe et filmogene
WO1994018857A1 (fr) * 1993-02-26 1994-09-01 Unilever Plc Composition d'enrobage a base de chapelure
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
EP0646327A1 (fr) * 1993-10-05 1995-04-05 Kraft Foods, Inc. Mélange et procédé pour enrobage ayant le but de retenir l'humidité dans la viande broyée

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8403675D0 (en) * 1984-02-13 1984-03-14 Griffith Laboratories Food coating compositions
US4764386A (en) * 1985-09-24 1988-08-16 Griffith Laboratories U.S.A., Inc. Process for preparing storage stable, readily reconstituted frozen comestibles

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2123636A1 (en) * 1971-05-12 1972-11-30 Maizena Gmbh, 2000 Hamburg Thickener for wet breadcrumb coating compsns - from starch gelatinized to specific viscosity
GB2137066A (en) * 1983-03-04 1984-10-03 Grove Turkeys Ltd Heat stable emulsion and its use in a poultry product
FR2590773A1 (fr) * 1985-12-02 1987-06-05 Gel Dor Composition alimentaire pulverulente a base de gelatine, de gelifiants et d'un sel de qualite alimentaire, solutions de gelee la contenant
JPH01222743A (ja) * 1988-02-29 1989-09-06 Kanebo Ltd フライ用調理食品およびその製法
WO1993003634A1 (fr) * 1991-08-23 1993-03-04 Novus Investments Limited Revêtement a base d'amidon et de cellulose adaptes aux rayonnements micro-ondes
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
WO1994013160A1 (fr) * 1992-12-16 1994-06-23 Pfizer Inc. Composition d'enrobage d'aliments, contenant un constituant hydrohobe et filmogene
WO1994018857A1 (fr) * 1993-02-26 1994-09-01 Unilever Plc Composition d'enrobage a base de chapelure
EP0646327A1 (fr) * 1993-10-05 1995-04-05 Kraft Foods, Inc. Mélange et procédé pour enrobage ayant le but de retenir l'humidité dans la viande broyée

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8942, Derwent World Patents Index; Class D13, AN 89-303626, XP002043934 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202012102290U1 (de) 2012-06-21 2012-07-13 Frosta Aktiengesellschaft Paniertes Fleisch-, insbesondere Hähnchenprodukt

Also Published As

Publication number Publication date
AU3337097A (en) 1998-01-07
DE19624329A1 (de) 1998-01-15

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