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WO1998053712A1 - Enrobages non frits pour aliments ayant un agent de brunissement - Google Patents

Enrobages non frits pour aliments ayant un agent de brunissement Download PDF

Info

Publication number
WO1998053712A1
WO1998053712A1 PCT/GB1998/001399 GB9801399W WO9853712A1 WO 1998053712 A1 WO1998053712 A1 WO 1998053712A1 GB 9801399 W GB9801399 W GB 9801399W WO 9853712 A1 WO9853712 A1 WO 9853712A1
Authority
WO
WIPO (PCT)
Prior art keywords
coating
browning agent
particuiate
foodstuff
crispy
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/GB1998/001399
Other languages
English (en)
Inventor
Jonothan Simon Rutter
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.)
Kerry Ingredients UK Ltd
Original Assignee
Kerry Ingredients UK Ltd
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 Kerry Ingredients UK Ltd filed Critical Kerry Ingredients UK Ltd
Priority to NZ501736A priority Critical patent/NZ501736A/en
Priority to AU76633/98A priority patent/AU753935B2/en
Priority to EP98924429A priority patent/EP0986316A1/fr
Priority to CA002292609A priority patent/CA2292609A1/fr
Publication of WO1998053712A1 publication Critical patent/WO1998053712A1/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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A23P20/11—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

Definitions

  • the present invention relates to coatings for foodstuffs and to processes for producing coate ⁇ foodstuffs.
  • the invention relates to low fat coated foodstuffs having a fried appearance.
  • a process for producing a coated foodstuff having a fried appearance comprising the steps of coating the foodstuff, disposing a non-enzymic browning agent (e.g. a Maillard browning agent) at the surface of the coated foodstuff and dry heating the coated foodstuff to flash cook the surface thereof, thereby imparting a fried appearance to the coated foodstuff (e.g. by activating the browning agent) .
  • a non-enzymic browning agent e.g. a Maillard browning agent
  • browning agent is used herein to define any agent which imparts brown colour (either as a colourant or as a colour generating precursor which produces colour during further processing) .
  • the brown colour imparted by the browning agent may be any of a number of hues ranging from yellows tnrough golden browns to near-black dark browns which are substantially mimetic of the colours normally generated in deep fried products by inter alia caramelization and/or the Maillard reaction.
  • dry heating is used to indicate that the foodstuff is heated without full or partial immersion in a heat conducting liquid (such as water or oil) .
  • a heat conducting liquid such as water or oil
  • the process of the invention does not involve a conventional frying or boiling step (but may involve certain steam treatments).
  • the dry heating may take any form, so long as rapid surface heating (flasn cooking) of the surface of the food coating is achieved. Those skilled in the art will appreciate that such flash surface cooking often leaves the core of the foodstuff substantially uncooked, which has advantages in many applications.
  • the dry heating is achieved through the use of a radiative primary heat source (as oppose to the use of a conducting oil as primary heat source in e.g. deep fat frying) .
  • dry heating Any suitable form of dry heating may be used.
  • the dry heating is effected by medium wave, long wave or short wave infrared radiation (e.g. modulated or pulsed medium wave, long wave or short wave infrared radiation) .
  • Other suitable forms of heating include those delivered by impingement, radiofrequency and microwave ovens (the latter especially useful when frozen food portions are processed) .
  • the process of the invention is ideally suited to the production of low or reduced fat products which appear to have been deep fried.
  • the coated foodstuff is a reduced or low fat foodstuff.
  • low fat is used to denote a foodstuff which has less than 1 0% total fat. Particularly preferred are low fat products having up to 5 % (e.g. up to 3 %) fat.
  • reduced fat is used to denote products having lower fat concentrations relative to their conventionally pre-f ⁇ ed counterparts.
  • the coating used in the invention may take any form, so long as it mimics a fried coating after processing.
  • the coating is a batter (for example an adhesion batter)
  • suitable coatings include crispy particuiate coatings (such as crumb coatings, for example comprising comminuted vegetables, cheese or potato) .
  • crumb coatings for example comprising comminuted vegetables, cheese or potato
  • breadcrumb coatings such as Japanese crumb
  • so-called "novel" crumbs are particularly preferred.
  • the coating may have one or more inclusions incorporated therein, such as for example herbs, spices, seasonings, nuts, fruit, cheese, vegetables etc.
  • inclusions such as for example herbs, spices, seasonings, nuts, fruit, cheese, vegetables etc.
  • the coating is conveniently a combination of adhesion batter and crispy particuiate coating, in which the crispy particuiate coating is disposed on the batter.
  • adhesion batters which comprise a non-starch polysaccha ⁇ de (e g gums such as gelatine, agar- agar and/or guar) or a coagulable protein (e g albumin and/or whey protein)
  • a non-starch polysaccha ⁇ de e g gums such as gelatine, agar- agar and/or guar
  • a coagulable protein e g albumin and/or whey protein
  • the coating is preferably a laminate comprising a predust in immediate contact with the food surface, an adhesion batter disposed on the predust and a crispy particuiate coa'ing disposed on the batter.
  • the predust compositions for use in the invention may comprise a finely-divided moisture absorbing comDonent (such as pregelatinised rice, flour and, or bread crumb fines) They may conveniently include a suitable flavouring agent.
  • comDonent such as pregelatinised rice, flour and, or bread crumb fines
  • suitable flavouring agent any of a wide range cf commercially available predust compositions may be used according to the invention
  • the outer surface of :ne coating preferably comprises a fat or oil to improve the mouthfeel of the foocstuff
  • the fat or oil is conveniently disposed at the outer surface of the coating as a constituent of the browning agent, which may be directly applied to the surface of the coating (for example by spraying onto the surface of the coating) .
  • Maillard browning agent is a term of art which defined a broad class of functional food ingredients which produce colour when activated by heat due to the induction of tre Maillard reaction as described m e g US 4,886,659 (the teachings of which are incorporated herein by reference)
  • Particularly preferre ⁇ ⁇ or use in the process of the invention is either aqueous solubilised browning agent or an emulsion of aqueous solubilised browning agent in an oil
  • the emulsion preferably comprises aDOut 40- 90 % , e.g 70-80% cil and 1 0-60 (e.g. 20-30 % ) of an aqueous solution of browning agent.
  • the brc .vning agent may be associated with (e g adsorbed on or absorbed into) a carr er
  • the carrier is preferably an absorbent solid par: cjlate carrier, for example a crispy particuiate coating (e.g. a breadcrumb)
  • the browning agent comprises (a) a carbonyl compound (e g dih croxyacetone and/or hydroxyacetaldehyde), a sugar (e.g. a monosaccha ⁇ de), an alkali (e g sodium bicarbonate) and/or an acid (e g citric acid) , and/or (b) a liquid smoke composition, and/or (c) a dextrose pyrolysis product
  • a carbonyl compound e g dih croxyacetone and/or hydroxyacetaldehyde
  • a sugar e.g. a monosaccha ⁇ de
  • an alkali e g sodium bicarbonate
  • an acid e g citric acid
  • liquid smoke is a term of art defining a wide variety of complex mixtures of chemicals produced during pyrolysis of organic matter A summary of the many constituents found in liquid smoke is listed by Maga in “Smoke in Food Processing", CRC Press, pages 61 -68 ( 1 968) Suitable liquid smoke compositions for use in the invention are described in EP 0 494 966 A (the teachings of which are incorporated herein by reference)
  • the dry heating comprises exposure to infra-red in the long, medium or short wave frequencies or radiofrequency heating
  • any suitable heating may be employed, including convection, microwave, grilling or impingement oven cooking
  • the degree and duration of heating depends on many different parameters, including inter alia the surface texture of the foodstuff, its emissivity and the composition of the batter The optimum settings can be determined Dy those skilled in the art by routine trial and error, but in preferred embodiments with protein-based adhesion batters the dry heating step may heat the surtace of the foodstuff to about 70-200 ° C, e g 90-1 80 ° C for up to 1 20 seconds (e g about 30-60 seconds)
  • the dry heating may set the coating, reduce the moisture content and or produce browning (although it should be noted that the browning agent of the invention may impart the desired brown colour ab initio, without the need for further colour development during surface heating)
  • the dry heating does not substantially cook the core of the foodstuff so that the coated products can be supplied in an uncooked (or partially cooked) form
  • the invention relates to a functional crispy particuiate coating (e g comprising comminuted vegetables, oat bran, cereal, cheese, potato and/or breadcrumb) , especially crumb having absorbed therein (or adsorbed tnereon) the browning agent of the invention
  • the coating may also comprise inclusions such as for example herbs spices, seasonings, nuts, fruit, cheese, vegetaDies etc
  • Such crispy particuiate coatings find particular application in the processes of the invention, and eliminate the need to apply the browning agent (e g by spraying) as a separate step
  • the invention also contemplates a coated food product obtained by (or obtainable by) the process of the invention, as well as food products comprising the functional crispy particuiate coating of the invention
  • a system for use in the process of the invention comprising (a) a browning agent (e g as defined above), (b) an adhesion batter (e g as defined above) ; (c) a crispy particuiate coating (e g as defined above) , and optionally (d) a predust (e g as defined above) and/or a maillard browning agent (as defined above) .
  • the system may comprise, (a) the functional crispy particuiate coating described above, and (b) an adhesion batter (e g as described above); and optionally (c) a predust (e.g as defined -above) and/or a maillard browning agent (as defined above)
  • the invention contemplates a process for producing a low fat snack comprising coating the snack with oil and/or a browning agent (preferably aqueous browning agent) as defined herein and subjecting the snack to the dry heating process (as defined herein)
  • a browning agent preferably aqueous browning agent
  • the aforementioned invention fin ⁇ s application in the production of any of a wide range of snacks, including (for example) starch-based snacks, sliced potatoes (crisps), prefabricated snacks and extruded snacks
  • Pieces of chicken were coated with the predust composition described in Example 2.
  • the dusted chicken pieces were then dipped into an adhesion batter prepared as described in Example 1 .
  • the battered chicken pieces were then coated with breadcrumbs.
  • the Maillard browning agent emulsion prepared as described in Example 3 was sprayed onto the breadcrumbs.
  • the coated chicken pieces were then passed through a medium wave infrared oven. This flash surface heating set the batter, activated the browning agent (to yield a golden brow.n "fried” colour) and reduced the moisture content of the coating to yield a crisp texture.
  • Chicken pieces having an excellent crisp surface texture and good golden brown colour were produced.
  • the products resembled flash fried products, but had a very low fat conten:. They could be cooked in a convection or microwave combination oven.

Landscapes

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

Abstract

L'invention a trait à un procédé de production d'un aliment enrobé et ayant une apparence d'aliment frit. Ce procédé comporte les étapes suivantes qui consistent à enrober ledit aliment, déposer un agent de brunissement à la surface dudit aliment enrobé et à chauffer par voie sèche ledit aliment enrobé afin de cuire instantanément sa surface et donner ainsi une apparence d'aliment frit audit aliment enrobé.
PCT/GB1998/001399 1997-05-30 1998-05-28 Enrobages non frits pour aliments ayant un agent de brunissement Ceased WO1998053712A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
NZ501736A NZ501736A (en) 1997-05-30 1998-05-28 Process for preparing a coated foodstuff having a fried appearance by applying a coating and then a browning agent and oil followed by flash cooking the surface
AU76633/98A AU753935B2 (en) 1997-05-30 1998-05-28 Non-fried coatings comprising a browning agent
EP98924429A EP0986316A1 (fr) 1997-05-30 1998-05-28 Enrobages non frits pour aliments ayant un agent de brunissement
CA002292609A CA2292609A1 (fr) 1997-05-30 1998-05-28 Enrobages non frits pour aliments ayant un agent de brunissement

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9711140.5A GB9711140D0 (en) 1997-05-30 1997-05-30 Non-fried food coatings
GB9711140.5 1997-05-30

Publications (1)

Publication Number Publication Date
WO1998053712A1 true WO1998053712A1 (fr) 1998-12-03

Family

ID=10813268

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1998/001399 Ceased WO1998053712A1 (fr) 1997-05-30 1998-05-28 Enrobages non frits pour aliments ayant un agent de brunissement

Country Status (6)

Country Link
EP (1) EP0986316A1 (fr)
AU (1) AU753935B2 (fr)
CA (1) CA2292609A1 (fr)
GB (1) GB9711140D0 (fr)
NZ (1) NZ501736A (fr)
WO (1) WO1998053712A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001097625A1 (fr) * 2000-06-20 2001-12-27 Unilever N.V. Composition de brunissement pulverisable
WO2002010034A1 (fr) * 2000-07-27 2002-02-07 Red Arrow Products Co., Llc Article et procede destines a brunir et aromatiser des produits alimentaires
WO2002058485A3 (fr) * 2001-01-26 2002-09-19 Swift Eckrich Inc Procede haute temperature pour faire brunir des produits carnes a partir de viande entierement musculaire precuite
WO2010054277A1 (fr) * 2008-11-10 2010-05-14 Schwan's Global Supply Chain, Inc. Aliment cuit ayant une apparence frite et procédé pour le préparer
US8697159B2 (en) 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
US8999417B2 (en) 2010-10-01 2015-04-07 John Bean Technologies Ab Method of preparation of a coated food product

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3220850A (en) * 1962-01-22 1965-11-30 Colgate Palmolive Co Process for preparing baked goods utilizing dihydroxyacetone to enhance browning
US4068009A (en) * 1976-09-15 1978-01-10 General Foods Corporation Bread crumb coating composition and process
JPS5917935A (ja) * 1982-07-22 1984-01-30 日東製粉株式会社 揚げパン様食品の製造法
JPS59130161A (ja) * 1983-01-13 1984-07-26 Yukijirushi Shokuhin Kk ノンフライミツクス
US4877626A (en) * 1988-01-15 1989-10-31 Oscar Mayer Foods Corporation Method for coloring meat
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
US5043173A (en) * 1988-11-15 1991-08-27 Fries & Fries, Inc. Browning agent for foodstuffs
US5258194A (en) * 1990-11-02 1993-11-02 Pfizer Inc. Process for preparing a browning composition
WO1994000024A1 (fr) * 1992-06-19 1994-01-06 Merck & Co., Inc. Procede de fabrication d'aliments enrobes d'un gel
WO1994013160A1 (fr) * 1992-12-16 1994-06-23 Pfizer Inc. Composition d'enrobage d'aliments, contenant un constituant hydrohobe et filmogene
WO1996025857A1 (fr) * 1995-02-22 1996-08-29 Unilever Plc Sauce pouvant cuire a haute temperature
JPH0975024A (ja) * 1995-09-12 1997-03-25 Kao Corp 加工パン粉とその製造方法及びこれを付着してなる加熱調理用食品材料、並びに食品の製造方法
EP0769245A1 (fr) * 1995-10-19 1997-04-23 Societe Des Produits Nestle S.A. Composition de brunissement
JPH1028543A (ja) * 1996-07-15 1998-02-03 Miyoshi Oil & Fat Co Ltd パン粉

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3220850A (en) * 1962-01-22 1965-11-30 Colgate Palmolive Co Process for preparing baked goods utilizing dihydroxyacetone to enhance browning
US4068009A (en) * 1976-09-15 1978-01-10 General Foods Corporation Bread crumb coating composition and process
JPS5917935A (ja) * 1982-07-22 1984-01-30 日東製粉株式会社 揚げパン様食品の製造法
JPS59130161A (ja) * 1983-01-13 1984-07-26 Yukijirushi Shokuhin Kk ノンフライミツクス
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
US4877626A (en) * 1988-01-15 1989-10-31 Oscar Mayer Foods Corporation Method for coloring meat
US5043173A (en) * 1988-11-15 1991-08-27 Fries & Fries, Inc. Browning agent for foodstuffs
US5258194A (en) * 1990-11-02 1993-11-02 Pfizer Inc. Process for preparing a browning composition
WO1994000024A1 (fr) * 1992-06-19 1994-01-06 Merck & Co., Inc. Procede de fabrication d'aliments enrobes d'un gel
WO1994013160A1 (fr) * 1992-12-16 1994-06-23 Pfizer Inc. Composition d'enrobage d'aliments, contenant un constituant hydrohobe et filmogene
WO1996025857A1 (fr) * 1995-02-22 1996-08-29 Unilever Plc Sauce pouvant cuire a haute temperature
JPH0975024A (ja) * 1995-09-12 1997-03-25 Kao Corp 加工パン粉とその製造方法及びこれを付着してなる加熱調理用食品材料、並びに食品の製造方法
EP0769245A1 (fr) * 1995-10-19 1997-04-23 Societe Des Produits Nestle S.A. Composition de brunissement
JPH1028543A (ja) * 1996-07-15 1998-02-03 Miyoshi Oil & Fat Co Ltd パン粉

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8410, Derwent World Patents Index; Class D11, AN 84-059729, XP002077948 *
K.KULP, R.LOWE: "Batters and Breadings in Food Processing", 1990, AMERICAN ASSOCIATION OF CEREAL CHEMISTS, USA, XP002077947 *
PATENT ABSTRACTS OF JAPAN vol. 008, no. 251 (C - 252) 16 November 1984 (1984-11-16) *
PATENT ABSTRACTS OF JAPAN vol. 097, no. 007 31 July 1997 (1997-07-31) *
PATENT ABSTRACTS OF JAPAN vol. 098, no. 006 30 April 1998 (1998-04-30) *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001097625A1 (fr) * 2000-06-20 2001-12-27 Unilever N.V. Composition de brunissement pulverisable
US6797295B2 (en) 2000-06-20 2004-09-28 Lipton, Division Of Conopco, Inc. Sprayable browning composition
CZ303967B6 (cs) * 2000-06-20 2013-07-24 Unilever N.V. Sprejove rozprasovatelná emulze napomáhající hnednutí potravin
WO2002010034A1 (fr) * 2000-07-27 2002-02-07 Red Arrow Products Co., Llc Article et procede destines a brunir et aromatiser des produits alimentaires
US6884446B1 (en) 2000-07-27 2005-04-26 Red Arrow Products Co., Llc Article for browning and flavoring foodstuffs
US7282229B2 (en) 2000-07-27 2007-10-16 Red Arrow Products Co. Llc Article and method for browning and flavoring foodstuffs
WO2002058485A3 (fr) * 2001-01-26 2002-09-19 Swift Eckrich Inc Procede haute temperature pour faire brunir des produits carnes a partir de viande entierement musculaire precuite
WO2010054277A1 (fr) * 2008-11-10 2010-05-14 Schwan's Global Supply Chain, Inc. Aliment cuit ayant une apparence frite et procédé pour le préparer
US9491957B2 (en) 2008-11-10 2016-11-15 Sfc Global Supply Chain, Inc. Method of making a cooked food product having a fried appearance
US8697159B2 (en) 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
US8999417B2 (en) 2010-10-01 2015-04-07 John Bean Technologies Ab Method of preparation of a coated food product

Also Published As

Publication number Publication date
AU7663398A (en) 1998-12-30
EP0986316A1 (fr) 2000-03-22
NZ501736A (en) 2001-04-27
AU753935B2 (en) 2002-10-31
CA2292609A1 (fr) 1998-12-03
GB9711140D0 (en) 1997-07-23

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