WO1996028050A1 - Frozen coated food product - Google Patents
Frozen coated food product Download PDFInfo
- Publication number
- WO1996028050A1 WO1996028050A1 PCT/EP1996/000918 EP9600918W WO9628050A1 WO 1996028050 A1 WO1996028050 A1 WO 1996028050A1 EP 9600918 W EP9600918 W EP 9600918W WO 9628050 A1 WO9628050 A1 WO 9628050A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sauce
- food product
- component
- frozen
- coated food
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Definitions
- the invention relates to a coated food product having at least two food components, one component being vegetable, fish and/or meat and the other component being a sauce.
- coated food products usually which are stored frozen, which contain a sauce component as well as a fish, vegetable and/or meat component .
- the invention provides a frozen, coated food product comprising at least first and second food components, wherein the first component is selected from the group consisting of vegetables, fish, meat and mixtures thereof and the second food component is a sauce, wherein the sauce is encapsulated in an alginate and/or pectate gel skin.
- the first component is selected from the group consisting of vegetables, fish, meat and mixtures thereof
- the second food component is a sauce, wherein the sauce is encapsulated in an alginate and/or pectate gel skin.
- the sauce is encapsulated in an alginate and/or pectate gel skin.
- the encapsulated sauce is located on top of the first food component.
- Complex shaped products can be designed, for example a pyramid shaped product wherein the base is composed of the first food component with the encapsulated sauce on top. On piercing the top of the product with a fork or knife the sauce will "erupt”.
- one or more holes are provided through the coating and alginate/pectate gel skin in order to release any build up of pressure in the sauce during cooking.
- the food product is provided with one or more holes having a diameter of from 1 to 10mm, most preferably the food product is provided with one hole having a diameter of from 5 to 7mm.
- the sauce may be of any composition and may, for example, be a white or a tomato based sauce.
- the sauce may contain particulate material such as vegetable pieces, herbs, fish, meat, bakery products, eg. crumbs, if desired.
- the first component may comprise, for example, meat, such as poultry, lamb, beef, pork, veal, fish, vegetables and mixtures thereof .
- the coating is preferably one or more layers of a batter and crumb system.
- a batter/crumb system Preferably two layers of a batter/crumb system are used (ie. batter-crumb-batter-crumb) .
- Such batter may, for example, comprise from 2 to 10%, preferably 4 to 8%, oligosaccharides
- the oligosaccharide is dried glucose syrup.
- the soluble protein component may be selected from albumins, globulins, gliadins, glutenins, gelatin, muscle proteins and mixtures thereof .
- the soluble protein is albumin, most preferably egg white powder.
- the vegetable oil may be any vegetable oil, preferably a vegetable oil selected from sunflower oil, soya oil and mixtures thereof.
- this batter A particular advantage of the use of this batter is that there is no longer the requirement to pre-fry the product prior to freezing.
- the oil content of a final product coated with this batter clearly depends on the actual level of oil in the batter as well as the thickness of the batter, but it will typically be between 3 and 12% preferably, approximately 6%.
- Any crumb coating may be used, for example the commercially available Pandora Japanese crumbs, rice flakes, and potato fresco crumbs. Traditional breadcrumbs may also be used.
- the crumb may be of the type disclosed in WO 94/22330, WO 94/18857, EP 319 287, EP 530 014, EP 235 308, EP 333 886 and EP 565 386.
- a suitable process for the manufacture of such coated products is as follows:
- the water soluble or water dispersible gellable alginate and/or pectate is applied to the surface of the frozen shaped sauce pellet by dipping the frozen sauce pellet into the water soluble or water dispersible gellable alginate and/or pectate for a time sufficient to coat the surface.
- the alginate/pectate in step (iii) is a sodium alginate/pectate solution, most preferably a sodium alginate solution.
- concentration of this solution will be from 1 to 3%, most preferably 2%.
- the solution will typically have a temperature of from 0 to 20°C, preferably 10°C.
- the calcium source is a solution of CaCl 2 .
- the solution used will have a concentration of from 2 to 4%, most preferably 3%.
- the solution will typically have a temperature of from 0 to 20°C, preferably 10°C.
- the sauce pellet will typically be frozen to a temperature of from -5°C to 50°C, preferably -10°C.
- a frozen fish block was cut into a 39g cube shape having the dimensions 48 x 31 x 27mm. This was moulded under pressure using an AEW press (PP330 & PP530) to form a blunted cone shape having a base diameter of 51mm, a height of 27.7mm, and a top diameter of 33mm.
- AEW press PP330 & PP530
- a sauce was prepared having the following composition:
- Tomato paste (14 Brix) 80 Gelatin 2.5 Vegetable oil 3.0
- the sauce was frozen into a 13g cone shape having a base diameter of 33mm.
- the frozen pellet (at -10°C) was dipped into a 2% sodium alginate solution at 10°C, any excess alginate was removed from the surface of the pellet by air jet prior to gelling in a 3% CaCl 2 solution for 3 minutes at 10°C.
- the alginate gel encapsulated sauce was placed on top of the fish shape to form a cone.
- the cone was dipped in a batter having the following composition
- a layer of bread crumbs was then applied before a second layer of batter and a final layer of Pandora Japanese crumbs.
- a 6mm diameter hole was made in the top of the cone through the coating and alginate gel .
- the product was stored frozen.
- the product was cooked from frozen at 225°C for 25 min. During cooking the tomato sauce started to "erupt" out of the provided hole. On piercing with a fork the sauce flowed further out of the product giving a volcano effect.
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU51018/96A AU5101896A (en) | 1995-03-10 | 1996-03-01 | Frozen coated food product |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP95301578 | 1995-03-10 | ||
EP95301578.1 | 1995-03-10 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1996028050A1 true WO1996028050A1 (en) | 1996-09-19 |
Family
ID=8221121
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1996/000918 WO1996028050A1 (en) | 1995-03-10 | 1996-03-01 | Frozen coated food product |
Country Status (3)
Country | Link |
---|---|
AR (1) | AR001196A1 (en) |
AU (1) | AU5101896A (en) |
WO (1) | WO1996028050A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0930021A1 (en) * | 1998-01-19 | 1999-07-21 | Societe Des Produits Nestle S.A. | Plated meal with individually frozen ingredients |
WO2011103594A1 (en) * | 2010-02-22 | 2011-08-25 | Le Labogroup Sas | Enclosing materials in natural transport systems |
US9622506B2 (en) | 2014-02-19 | 2017-04-18 | Incredible Foods, Inc. | Encapsulated soft food compositions and methods of making |
CN110710648A (en) * | 2019-07-05 | 2020-01-21 | 汕尾市富珍食品有限公司 | Method for preparing prefabricated stuffing for frozen rice and flour products |
JP2022504925A (en) * | 2018-10-29 | 2022-01-13 | ザ プロクター アンド ギャンブル カンパニー | Method for preparing the enclosed liquid composition |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2087852A5 (en) * | 1970-03-26 | 1971-12-31 | Unilever Nv | |
US4504502A (en) * | 1983-04-06 | 1985-03-12 | Earle Roland D | Coated food product and method of making same |
EP0235308A1 (en) * | 1986-01-22 | 1987-09-09 | Frisco-Findus Ag | Coated foodstuff |
EP0258957A2 (en) * | 1986-08-22 | 1988-03-09 | DCA Food Industries, Inc. | Method for making a sauce coated food under a batter or batter and breaded coating |
US4897275A (en) * | 1987-06-18 | 1990-01-30 | Taiyo Fishery Co., Ltd. | Process for preparing frozen fried food |
DE4141448A1 (en) * | 1991-12-16 | 1993-06-17 | Heinz Opel | Deep freeze meal prodn. - using mixer for frozen ingredients with spray of coating and coolant, to freeze coated ingredients without freezing them together |
-
1996
- 1996-03-01 WO PCT/EP1996/000918 patent/WO1996028050A1/en active Application Filing
- 1996-03-01 AU AU51018/96A patent/AU5101896A/en not_active Abandoned
- 1996-03-11 AR AR33569896A patent/AR001196A1/en unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2087852A5 (en) * | 1970-03-26 | 1971-12-31 | Unilever Nv | |
US4504502A (en) * | 1983-04-06 | 1985-03-12 | Earle Roland D | Coated food product and method of making same |
EP0235308A1 (en) * | 1986-01-22 | 1987-09-09 | Frisco-Findus Ag | Coated foodstuff |
EP0258957A2 (en) * | 1986-08-22 | 1988-03-09 | DCA Food Industries, Inc. | Method for making a sauce coated food under a batter or batter and breaded coating |
US4897275A (en) * | 1987-06-18 | 1990-01-30 | Taiyo Fishery Co., Ltd. | Process for preparing frozen fried food |
DE4141448A1 (en) * | 1991-12-16 | 1993-06-17 | Heinz Opel | Deep freeze meal prodn. - using mixer for frozen ingredients with spray of coating and coolant, to freeze coated ingredients without freezing them together |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0930021A1 (en) * | 1998-01-19 | 1999-07-21 | Societe Des Produits Nestle S.A. | Plated meal with individually frozen ingredients |
US6251447B1 (en) | 1998-01-19 | 2001-06-26 | Nestec S.A. | Plated meal with individually frozen ingredients and method of thawing and heating |
US6605307B2 (en) | 1998-01-19 | 2003-08-12 | Nestec S.A. | Plated meal with individually frozen ingredients and method of thawing and heating |
WO2011103594A1 (en) * | 2010-02-22 | 2011-08-25 | Le Labogroup Sas | Enclosing materials in natural transport systems |
CN102858188A (en) * | 2010-02-22 | 2013-01-02 | 维基塞尔设计股份有限公司 | Enclosing materials in natural transport systems |
JP2013520203A (en) * | 2010-02-22 | 2013-06-06 | ル ラボグループ ソシエテ パール アクシオン サンプリフィエ | Contain materials in natural transportation systems |
EP2759212A1 (en) * | 2010-02-22 | 2014-07-30 | Le Labogroup SAS | Enclosing materials in natural transport systems |
US9795990B2 (en) | 2010-02-22 | 2017-10-24 | Incredible Foods, Inc. | Enclosing materials in natural transport systems |
US9622506B2 (en) | 2014-02-19 | 2017-04-18 | Incredible Foods, Inc. | Encapsulated soft food compositions and methods of making |
JP2022504925A (en) * | 2018-10-29 | 2022-01-13 | ザ プロクター アンド ギャンブル カンパニー | Method for preparing the enclosed liquid composition |
CN110710648A (en) * | 2019-07-05 | 2020-01-21 | 汕尾市富珍食品有限公司 | Method for preparing prefabricated stuffing for frozen rice and flour products |
Also Published As
Publication number | Publication date |
---|---|
AU5101896A (en) | 1996-10-02 |
AR001196A1 (en) | 1997-09-24 |
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