JPH06510186A - Microwave coatings based on starch and cellulose - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Microwave coatings based on starch and cellulose The present invention Microwave coatings, such as products that can be heated by microwave irradiation. Regarding foods that have been subjected to

Currently, microwave ovens are used for heating food both at home and in catering. It is also well established in the ring industry. microwave oven food manufacturing Particularly suitable for heating pre-prepared food products There is. Such pre-prepared products are available for example in stores and supermarkets and Supplied to restaurants and the so-called fast food industry. Preparation products are It only requires heating in a microwave oven, making it ideal for catering businesses, for example. Minimize the time-consuming manual preparation of food products.

An example of such a make-ahead product is a batter-coated food product, which is similar to the base food product (e.g. , meat, fish, poultry, vegetables, fruits, water-cooled products, etc.) coated with batter. Then, if desired, coat with more bread crumbs and store in stores, supermarkets or are deep fried before freezing for supply to the catering industry.

However, in the production of such batter-coated foods, the product (my (heated by a crowave oven) to achieve the required texture and mouthfeel. (mouthfeel) Special care must be taken to ensure that the be. This applies to microwave heating of food (e.g. from freezing to at least about 70°C). temperature) results in significant moisture release from the food. appropriate coat Without a coating formulation, this moisture release can cause the coating to become very damp. This results in a poor texture and mouthfeel when the product is eaten.

EP-A0155760 is (a) Pretreated powder (predust), (b) batter, (C) low-density bread crumbs, A method of forming a coating composition on food by sequentially applying Disclosed.

The pretreatment powder layer is a finely ground mixture of the ingredients, e.g. ~10% egg white powder or other edible binder (e.g. gelatin or starch) and the remainder may consist of breadcrumbs with or without flour.

Seasonings may be added to the pretreated flour.

What is the overall coating composition [i.e., consisting of (a) to (C) above]? An overall structure that retains moisture but releases excess moisture created during reheating. selected to provide a controlled degree of porosity.

WO-A88106007 relates in particular to batter compositions for coating with batter. Also disclosed are methods by which food products can be prepared beforehand. In particular, WO-A8810 No. 6007 pre-treats food products with high amylose starch by sprinkling, and alternatively or discloses foods that may additionally be precoated with methylcellulose. Ru.

According to a first aspect of the invention, reheatable by microwave irradiation is provided. A method of making a coated food product is provided, the method comprising: (a) at least one particulate starch; and at least one cellulose which itself gels upon heating in the presence of moisture. applying a pretreated powder composition that is a mixture of gum and gum to the food; (b) adding the powder sprinkle pre-treated food to starch and itself in the presence of moisture; A batter made of cellulose gum that gels when heated is applied, and (C) the batter is frying the tarted food and then (d) cooling the fried product; Consists of things. Preferably, add starch powder to the battered food before frying. Apply.

The fried food product can be chilled or frozen, for example. Chill after frying if desired. The food may be subjected to further cooking or other processing steps prior to freezing or freezing. .

The food produced by this method of the invention can be placed in a suitable container, e.g. for microwave heating. It can be stored in a tray and frozen. Next, the product is a microwave oven. It can be reheated inside.

The function of the pretreated flour composition is to act as an oil absorption barrier and a moisture transfer barrier. forming a dense, highly viscous surface film. Furthermore, the film is As a high temperature, freeze stable environment for any seasoning in the product composition (see below) , also serves as a "substrate" in which bonding with the batter occurs. of film Additional function is to act as an eryoprotectant That's true.

The presence of starch and cellulose gum in the batter provides a thermally stable, freeze-thaw- Provide a cooking batter that forms a heating barrier/surface. microwave food When reheated in the oven, the steam generated by the food reconstitutes the batter. thermal coagulation As this occurs, the coating as a whole allows excess moisture to pass through. Then, Once the excess moisture is released and the food cools, the coating absorbs the free moisture. It becomes a natural clue.

The overall result is that the coated food texture and batter The crispness is comparable to what you would expect from a freshly deep-fried coated product. Is Rukoto.

The pretreated powder composition used in the present invention is a cellulose powder that forms a gel when heated in the presence of water. Including Su Gum. Such gums are known and are generally made of methylcellulose or its hydroxyalkyl derivatives (e.g. hydroxypropyl methyl cellulose) ・Consists of gum). Surprisingly, the present inventors have discovered that such fine particle gum and Particulate starch can be obtained from cellulose gum alone (by heating in the presence of moisture). It was also found that the gel produced a gel of extremely high viscosity. Used in the pretreated powder composition A preferred cellulose gum is methylcellulose gum (and its hydroxyl sialkyl derivatives), most preferably at a concentration of 2% in water and at a temperature of 50-75 °C on a Brookfield or similar viscometer using a No. 4 spindle. The measured viscosity is 3000 to 100.0 OOcP or suitable for the pretreated powder composition. It produces either viscosity. A particularly suitable cellulose gum is methocel (MetRcicel), available from the Dow Chemical Company under the trademark MetRcicel. Ru. Particularly preferred is Methocel, available under the names A4M, F4M and 4M. It is a product.

The starch used in the pretreated flour composition preferably has a low amylose content; This ensures that starch (more specifically amylose) does not impart an undesirable aftertaste to the food. We guarantee that we will do everything possible. Typically, the amylose content is 35% by weight or less. be. Starches that meet this condition include potato, tapioca, arrowroot (ar rowroot), corn, turgsum, rice, wheat, oats, glutinous corn , wakin-turgum, sticky rice and sago. However, we , for example (i, does not preclude the use of starch with a high amylose content of up to about 70%) do not have.

Typically, the pretreated flour composition will contain 1 Consisting of 0-95% starch and 5-90% cellulose gum by weight. more preferred Alternatively, the pretreated powder composition contains 10 to 70% by weight of cellulose on the same weight basis. - Consists of gum, more preferably about 30-55% gum.

The pretreated flour composition may also contain seasonings, e.g. up to 50% by weight (of the total amount of the pretreated flour composition). (e.g., 20-40%) of seasoning. The seasoning in the pretreated flour composition is Depending on the food to be coated, for example, salt, pepper, arenes, and flour. Labor enhancers (eg, monosodium glutamate) are included. Salt o and other seasonings in the pretreated flour composition, the pretreated flour composition may be added to the food product. It was found that the binding of The present inventors also discovered that the seasoning was added to the pretreated powder. We also found that it appeared to be more stabilized. As a result, the seasoning can be directly added to the food. If applied, there may be some seasoning destabilization (and therefore flavor loss). ), but compared to this case, the sufficient flavor of the seasoning is not present in the final product. Obtained inside.

The pre-treated flour composition gels with the free surface moisture of the food product prior to solidification during the cooking process. It is something that forms.

Generally, the food pick-a-knob of the pretreated flour composition is about 1-2%.

The cellulose cam present in the batter is preferably at a concentration of 2% in water and at a temperature of 5%. No. 4 spindle on Brookfield or similar viscometer at 0-75°C. It has a viscosity of 2,500 to 8,500 as measured using. More preferably , this viscosity is 3500-6000. Examples of gums that can be used in batter include A. Includes Methocel available under the names 4MSF4M and 4M.

The starch in the batter is preferably a high amylose starch. Such starch is hard grain It is a high gelatinization temperature starch. High amylose starch, for example National Star It is available from the market under the name Microcrisp. stomach.

Batter generally also contains wheat flour, most preferably gluten-free flour. Ru. Gluten seems to "clump" and when reheated, the product becomes "sticky" (c). hewiness) J.

Batter is produced by mixing panther powder ingredients and water. Typically, the The powder material consists of the following components: wt% High amylose starch 40-50 Cellulose gum 1-5 Flour 25-40 Auxiliary ingredients remaining amount The above percentages are by weight relative to the total amount of batter powder material.

Auxiliary ingredients include D-quinolose, dried egg yolk, dried egg white, and/or emulsifier. include.

Typically, the Panther powder material consists of the following ingredients in weight percent: High amylose starch 40-50 Cellulose gum 1-5 High enzyme soybean flour 5-10 Dried egg yolk (Yl) 4-5 Glyceryl monostearate 1-2 (or other emulsifier) D-quinolose 1-3 Glucono-〇-lactone 1-2 Dried egg white (PI3) 10-15 Soy flour 20-35 D-xylose provides a browning effect (via the Maillard reaction) and improves the frying process. Give the appearance of a "completed" product. (Products from the fly operation are, in fact, 'done' ``It is a semi-finished J product that is treated with microwave heating after applying the `` process.) D - Reducing sugars other than xylose may also be used. Glucono-〇-lactone is mei Used to adjust the lard reaction.

The powder material is generally prepared in a mixture of water and 2 to 3 parts water (most preferably about 2.5 parts water). and then mixed in a ratio of 1 part of the material.

Powdered ingredients may be mixed together, if necessary, to form a "batter mix" diluted with water. It will be understood that it may be supplied as

Generally, about 15-25% (e.g. 20%) based on the weight of the food being coated. Apply batter to food. Increasing the viscosity of the batter (by changing the temperature) Accordingly, it is possible to increase the pick-up amount of the batter by up to 40%.

As mentioned above, it is preferred to apply bread crumbs to battered foods. use An example of bread crumbs that can be used is Japanese type RHM1004 (Unreach). be. Generally, bread crumbs have a particle size of 2 mm to 8 mm. Typically, the product The amount of pre-treated flour, batter and bread crumbs to The amount is such that it is 30 to 40% by weight (for example, 33 to 37%) heavier than the weight of the product. a In an environment where the weight increase is only a little more than 100%, especially for small core products It may be just small.

When fried, the batter mix acts as a cryoprotectant for the crumbs. After microwave heating, the bread crumbs are quickly dried and their texture is restored. let

Fry the battered food according to conventional methods. Generally, the oil in which the product is fried The temperature is 195-198°C. Frying oil is, for example, ``Flying Life ” of hydrogenated vegetable oil containing dimethylpolysiloxane added as an extractor. It can also be blended. If necessary, use a high frying time to shorten the frying time. Lie temperature may also be used.

Frying can be done by partially or fully cooking the food, depending on your needs. Wear. For example, core foods are cooked to perfection during the microwave afterward. It may also be partially cooked (see above).

The temperature increase during the frying process (along with the moisture naturally present on the surface of the food) ) producing a pre-treated flour composition to form a viscous gel coating around the food product . Therefore, the gel formed by that pre-treated powder is thus added to the batter. It can absorb moisture that is not released. The gel formed is a cellulose gum monomer. Stronger and more stable than that obtained by the use of give a strong bond to Depending on exactly its pre-treated powder composition, the gel coating materials have high or low permeability to water vapor. Thus, it becomes clear released by the food during frying to ensure that a solid batter is obtained. The pretreated powder composition can be formulated taking into account the amount of moisture that will be present.

After cooling the fried product, the viscosity may or may not decrease. Good, but the gel remains. Products with batter in microwave oven During reheating, the gel (formed from the pretreated powder of the cellulose gum/starch mixture) ) re-adjusts the moisture released from the batter.

As mentioned above, pre-treated flour compositions allow the batter to become moist during any heating step. fried and microwaved to ensure that it does not contain During formulation, the amount of water vapor that will be released into the batter may be taken into account. this has a good "mouthfeel" as expected for a consumable product. This will ensure that the food has the following properties:

That is, the pretreated powder composition is gel (pretreated during frying and microwave treatment) (produced by heating the flour) is required to exhibit moisture control. There will be. For example, fish products can be heated through gel coating during slipping. Within the range of fish freshness desired for water loss and good "mouthfeel" Provides the factor of "dryness" in Conversely, meat and poultry are Moisture should be retained during heating to ensure the desired 'mouthfeel'. . For other foods (e.g. vegetables), use pre-treated flours that provide intermediate moisture transfer. may require.

Generally, the higher the content of cellulose gum in the pretreated flour, the more Water loss through the gel is high. Thus, for example, generally high water release is If required, e.g. for fish (based on total amount of cellulose gum and starch) It is preferred to use a pretreated flour composition containing 50-70% by weight of cellulose gum. Delicious. Conversely, foods such as poultry (e.g. chickens), which release relatively less water than food, For eel products, low loadings (typically 20-30% of cellulose gum and starch) 0% by weight) of cellulose gum is used. Amount of cellulose gum in the pretreated flour composition The higher the number, the stronger the gel formed after heating. strong gel grasshopper - imparts good stability that induces greater dryness.

Pretreated flours should be carefully formulated to provide the required degree of moisture control. For example, the initial moisture content of the food may be adjusted accordingly for optimal results. It is important. That is, for example, if the amount of water released by fish is Drain the pretreatment powder before applying to avoid exceeding the amount you want to use. Should.

After frying, the product is frozen under conditions that prevent the "frost" from adhering to the coating. It is preferable to let During this process it is essential to avoid moisture migration.

Low-temperature freezing means that the method allows the product to reach a core temperature of -30°C or less. Not only is it very quick to remove, but it also dehydrates any excess moisture on the surface of the product. It has proven to be the best freezing method due to the added benefits of Hidden Before packaging, fried foods are completely dried. This product is currently , may be packaged for distribution and sale. The package is, for example, micro It can be a wave bag or a tray.

Process in a regular household or commercial microwave oven when needed for consumption. heat. During this heating, the food is exposed to heat in the oven and the weight, size and The temperature ranges from about -20°C to about +80°C in 1 to 6 minutes, depending on the thickness. As mentioned above, The pre-treated flour composition ensures (during heating) a good "mouthfeel" as already mentioned. to a viscous gel with the required moisture transfer characteristic of the individual food. Ru.

The invention can be used with a wide range of food products including meat, poultry, fish, vegetables and fruits. Can be done. For example, the present invention provides a method for preparing fruit pewter before deep frying. Used to produce dessert-type products in which bread is coated with batter and crumbs. I can do it. An example of such a product is the so-called fast food industry. It is a powerful ``Apple Crumple''.

International search report. Q/QQ +19/AICW.

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DK, ES, FR, GB, GR, IE, IT, LU, MC, NL, SE), 0A (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, SN, TD, TG), AT, AU, BB, BG, BR, CA, CH, C3゜DE, DK, ES, Fl, GB, HU, JP, KP, KR, LK, LU, MG, MN, MW, NL, No, PL, RO, RU, SD, SE, US

Claims (24)

[Claims] 1. (a) at least one particulate starch and at least one moisture per se; pretreated powder, which is a mixture of cellulose gum that gels upon heating in the presence of applying the composition to food; (b) adding the powder sprinkle pre-treated food to starch and itself in the presence of moisture; (c) applying a batter consisting of cellulose gum that gels when heated; frying the tarted food and then (d) cooling the fried product; Production of coated food that can be reheated by microwave irradiation, characterized by Construction method. 2. The pretreated flour composition contains the cellulose gum and the starch in the pretreated flour composition. Based on the total amount, from 10 to 95% by weight of the at least one particulate starch and 5 Claim 1 comprising ~90% by weight of said at least one particulate cellulose gum. Manufacturing method described. 3. The pretreated flour composition contains the cellulose gum and the starch in the pretreated flour composition. 10 to 70% by weight of the at least one particulate cellulose gum, based on the total amount and 30 to 90% of said at least one kind of fine particle starch. Construction method. 4. The pretreated flour composition contains the cellulose gum and the starch in the pretreated flour composition. 30-55% by weight of the at least one particulate cellulose gum, based on the total amount and 45 to 70% of said at least one particulate starch. Construction method. 5. The cellulose gum present in the pretreated powder composition is present at a concentration of 2% in water at a temperature of 5. It must have a viscosity of 3000 to 100,000 cP at 0 to 75°C. The manufacturing method according to any one of claims 1 to 4. 6. the starch present in the pretreated flour composition has an amylose content of 35% by weight or less The manufacturing method according to any one of claims 1 to 5. 7. The starch in the pretreated flour composition is potato, tapioca, arrowroot, corn, Sorghum, rice, wheat, oats, sticky corn, waxy sorghum, sticky rice or sago, the manufacturing method according to claim 6. 8. The manufacturing method according to any one of claims 1 to 7, wherein the pretreated powder composition contains a seasoning. . 9. The manufacturing method according to claim 8, wherein the pretreated flour composition contains 1 to 50% by weight of seasoning. . 10. Claims 1 to 7, wherein the amount of the pretreated powder composition applied to the food is 1 to 2% of the food. The manufacturing method according to any one of the items. 11. The cellulose gum used in the batter is at a concentration of 2% in water and at a temperature of 50 to 7 Claims 1 to 10 have a viscosity of 2500 to 8000 cP at 5°C. The manufacturing method according to any one of the above. 12. The cellulose gum used in the batter is at a concentration of 2% in water and at a temperature of 50 to 7 Claim 11, which has a viscosity of 3500 to 6000 cP at 5°C. Manufacturing method. 13. Claim 1: The starch used in the batter is other than dextrinated starch. The manufacturing method according to any one of items 1 to 13. 14. Claims 1 to 13, wherein the starch used in the batter is high amylose starch. The manufacturing method described in item 1 above. 15. Any one of claims 1 to 14, wherein the batter contains gluten-free flour. The manufacturing method described in item 1. 16. Claims 1 to 15, wherein the batter contains D-xylose. manufacturing method. 17. Claims 1 to 16 include applying bread flour to the battered food before frying. The manufacturing method according to any one of the above. 18. 10 to 95% by weight based on the total amount of starch and cellulose gum in the composition % of at least one particulate starch and 5-90% by weight of water itself. at least one particulate cellulose gum that gels upon heating in the presence of A pretreated powder composition characterized by: 19. It gels itself on heating in the presence of moisture, and at 2% concentration in water and At least one species having a viscosity of 2500 to 8500 cP at a temperature of 50 to 75°C Starches other than cellulose gum, gluten-free flour and dextrinated starch Powdered batter mix characterized by consisting of powder. 20. 20. The batter mix of claim 19, wherein the starch is a high amylose starch. 21. High amylose starch is present in the batter mix in an amount of 40-50% by weight 21. The batter mix according to claim 20. 22. Any of claims 19 to 21, wherein the cellulose gum is present in an amount of 1 to 5% by weight. or the batter mix described in paragraph 1. 23. Any one of claims 19 to 22, wherein the wheat flour is present in an amount of 25 to 40% by weight. Batter mix as listed. 24. Furthermore, it contains D-xylose according to any one of claims 19 to 23. Batter mix.