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
  • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
  • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
  • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/20—Partially or completely coated products
  • A21D13/28—Partially or completely coated products characterised by the coating composition
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/08—Preserving with sugars
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/343—Products for covering, coating, finishing, decorating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
  • A23G9/322—Products for covering, coating, finishing, decorating
• • 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
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
• • 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
  • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Definitions

• This invention relates to a coating composition for foodstuffs, in particular it relates to a coating composition which when applied to a foodstuff, such as crumbs, cereals, nuts, or the like, helps to prevent the movement of water, or oils and fats, either into or out of the coated foodstuff.
• This invention also relates to a process for coating foodstuffs using the coating composition, and to the coated foodstuff.
• Certain foodstuffs, such as fish or chicken, are sold in shops and supermarkets as convenience foods. For this purpose they are coated in breadcrumbs, flash fried or sprayed with hot fat and then frozen. In this form they can be cooked by baking in the oven, grilling or frying to produce quickly a nourishing meal.
• the coated food such as a chicken leg
• the coated food may be cooked and then chilled, making the food available for eating cold, or for reheating.
• the crumb coating By using the crumb coating the food, when cooked, is crisp and crunchy and appeals to the eye.
• the disadvantage of such crumb coatings is that when cooked in a conventional microwave oven they neither brown nor crisp up, resulting in a rather soggy, unappetising texture to the food.
• microwave ovens have been developed to cope with most food heating applications, gas and electrically heated forced air convection, steam and infrared or halogen grills combining with microwave energy to provide browning facilities. However such microwave ovens are considerably more expensive than a conventional microwave.
• a crumb coated foodstuff such as a fish finger
• a crumb coated foodstuff is usually prepared by predusting the fish, coating it in batter, which may contain up to 60 % moisture, and finally coating it with breadcrumbs before freezing. It can be seen therefore that the crumb coating can pick up moisture from the inside of the product, ie the fish, from the batter and also from the freezer in which it is stored.
• water migrates from the fish to the outside of the fish finger, however there is little surface evaporation and it is therefore easy to understand how the resulting cooked fish finger has such a soggy unappetising texture.
• a microwaveable coating composition suitable for coating foodstuffs comprising from 40 % to 75 % by weight
• I T T syrup from 5 % to 35 % by weight water and from 10 % to 40 % by weight of starch.
• the composition comprises from 50 % to 65 % by weight syrup, from 5 % to 25 % by weight water and from 15 % to 35 % by weight starch.
• the composition comprises from
• microwaveable it is meant that the coating composition, when applied to a foodstuff such as breadcrumbs, which in turn can coat food such as fish, permits the food to be cooked by microwaving resulting in a cooked product which is just as crisp and appetising as if it had been prepared by grilling, frying or baking.
• the syrup used in the coating composition may be selected from brewing syrup, which contains about 70 % maltose, glucose, maltose or sugars obtained from raw cane sugar.
• Other syrups which may be used include corn syrup, barley syrup, malt syrup and even honey. Brewing syrup is preferred for coating savoury foods whereas glucose syrup is more suited to coat sweet foods.
• the starch used in the coating composition may be unmodified wheat starch, used preferably in powdered form. Alternatively, however, potato, tapioca, corn or any food starch may be used.
• the coating composition is prepared by heating the water in a suitable mixing vat to a temperature of at least 30 °C.
• the syrup such as brewing syrup, is then added to the water and thoroughly mixed whilst the temperature of the mixture is maintained at 30 °C or above.
• the syrup is allowed to dissolve completely, a process which takes 2 to 3 minutes before the starch, preferably in powdered form, is added and mixed well for another 2 to 3 minutes. At all times the temperature of the composition should not rise above its gelatinous temperature, that is the temperature at which the starch
• SUBSTITUTE SHEET begins to gelatinise.
• flavouring(s) may be added to the coating composition.
• the crumb to be coated is eventually to be added to a hazelnut and chocolate spread, then such flavourings as hazelnut, golden crumble flavour, honey flavour and burnt sugar may be added to the coating composition.
• the coating is for a crumb which is to be applied to a savoury product, such as a pizza, then de-activated yeast powder, salt and pepperoni flavour may be added to the coating composition.
• flavourings may be added during the preparation of the coating composition at the same time as the starch component is added.
• the coating composition may be used to coat foodstuffs such as breadcrumbs, corncrumbs, nuts, extruded crisps, crisps, cereals both natural and manufactured such as cornflakes or other breakfast cereals, wafers, biscuits, biscuit crumbs or other snack food products.
• the coating composition is added to the selected breadcrumbs and mixed thoroughly until all the crumb has been coated.
• the mixing time will vary depending on the mixing equipment being used.
• the percentage of coating to foodstuff to be coated will vary enormously depending on the nature and type of foodstuff to be coated.
• the coated crumb may be dropped into a feeder, such as a mass belt/rake feeder, which in turn can feed the crumb evenly onto the solid steel band of a travelling oven.
• the coated crumbs may then be tamped, using a tamping roller, to a selected thickness and density before being passed through a drying oven such as a Meincke Turbo travelling oven.
• This type of oven is an indirect fire oven which prevents any potential carcinogenic gas coming into contact with the foodstuff.
• the temperature of the oven is preferably at least 200 °C and may be as high as 250 °C, as determined from the flue temperature, depending on the type of foodstuff which has been coated.
• the coated crumbs are cooled by electric fan, then broken into the desired particle size by a rubber breaking roller situated at the end of the belt.
• the breaking roller is adjustable in speed and height so that variable granule sizes can be achieved.
• the product may then be graded by a vibrating sieve.
• coated crumbs instead of being cooked in a travelling oven may be prepared in a batch oven, a hot air oven or even a microwave oven.
• a process for preparing a microwaveable coated foodstuff comprising adding the coating composition as defined above to a foodstuff, mixing until the foodstuff is evenly coated and heating the coated foodstuff to a temperature sufficient to evaporate moisture from it and to bring the moisture content of the coated foodstuff down to a chosen moisture level and colour.
• the coated foodstuff such as breadcrumbs can be applied to food such as fish fingers, chicken pieces or the like on a conventional three stage coating line using a predust, enrobing and crumbing system.
• the food is predusted, enrobed in a batter before the breadcrumbs, coated with the coating composition of the present invention, are
• SUBSTITUTESHEET applied. Following this the prepared food may be flash fried before being deepfrozen.
• the coating composition as defined above when applied to a foodstuff, forms a barrier coating upon heating which significantly reduces the migration of moisture and/or fats and oils both out of and into the coated foodstuff.
• the end food product such as a fish finger
• has a four-way cooking capability that is it can be deep fried, grilled, oven baked or microwaved. All four methods of cooking will produce a crisp and appetising end product.
• Another advantage is that the coating composition can be applied to foodstuffs using conventional machinery. There is no requirement for any special equipmen .
• the coating composition of the present invention can also be applied to foodstuffs other than breadcrumbs, for example nuts or cereals such as cornflakes.
• nuts such as almonds
• the nut may be coated with the coating composition and then heated in an oven as described above, a process which may simultaneously roast the nut.
• the advantage of coating nuts in this way is that it ' increases the shelf life of the nut and any food product into which the nut is inserted.
• the product was then broken to the particle size required by the customer using a rubber roller located at
• Example 3 35 Kg of the coating composition as prepared above were used to coat 50 Kg of Fresco Crunch Crumb RHM using the method described in Example 1 (b) .
• Example 3
• Example 4 Using the method described in Example 1 (b) 50 Kg of Pandora Crumb were coated with 40 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 4
• Example 5 Using the method described in Example 1 (b) 50 Kg of NCB Crumb - Fro Crisp 2000 were coated with 30 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 5 Using the method described in Example 1 (b) 50 Kg of NCB Crumb - Fro Crisp 2000 were coated with 30 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 5 Using the method described in Example 1 (b) 50 Kg of NCB Crumb - Fro Crisp 2000 were coated with 30 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 6 Using the method described in Example 1 (b) 50 Kg of Lucas Ingredients' Super Lite were coated with 38 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 6 Using the method described in Example 1 (b) 50 Kg of Lucas Ingredients' Super Lite were coated with 38 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 6 Using the method described in Example 1 (b) 50 Kg of Lucas Ingredients' Super Lite were coated with 38 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 1 50 Kg of Philips Ingredients' French Crumb were coated with 42 Kg of the coating composition prepared as described in Example 2 (a) .
• the resulting product was a free flowing light golden yellow coated breadcrumb which was granular and irregularly shaped.
• the breadcrumbs had a moisture content of 2 % to 5 % and a bushell weight (density) of 380 q/i to 430 g/( .
• coated crumbs were found to have the following particle sizes:
• Example 7 Using the method described in Example 1 (b) 65 Kg of RHM Corncrumb were coated with 40 Kg of the coating composition prepared as described in Example 1 (a) .
• Example 8
• Example 9 Using the method described in Example 1 (b) 50 Kg of RHM Fresco Crumb were coated with 40 Kg of the coating composition prepared as described in Example 2 (a) .
• Example 9
• Example 1 Using the method described in Example 1 (a) 104 Kg of brewing syrup (Abrusol VHM) were added to water (33 Kg) which had been heated to between 30 °C and 40 °C. Unmodified wheat starch powder (37.5 Kg) was added to the mixture which was then stirred well for 2 to 3 minutes, whilst the temperature was not allowed to rise above 40 °C.
• Example 10 15 Kg of the coating composition as prepared above were used to coat 100 Kg of 6 mm nibbed almonds using the method described in Example 1 (b) .
• Example 10
• SUBSTITUTE SHEET 35 Kg of the coating composition as prepared in Example 9 (a) were used to coat 50 Kg of small extruded crisps using the method described in Example 1 (b) .
• AVR 60 Vegetable Fat (5 Kg) was then added to the coated crisps in order to assist in the break up of the crisps.
• Example 1 Using the method described in Example 1 (a) 172 Kg of brewing syrup (Abrusol VHM) were added to water (35.6 Kg) which had been heated to between 30 °C and 40 °C. Unmodified wheat starch powder (80.5 Kg) was added to the mixture which was then stirred well for 2 to 3 minutes, whilst the temperature was not allowed to rise above 40 °C.
• Example 12 58 Kg of coating composition as prepared above were used to coat 60 Kg of 6 mm crisps using the method described in Example 1 (b) . AVR 60 Vegetable Fat (14 Kg) was then added to the coated crisps.
• Example 12 58 Kg of coating composition as prepared above were used to coat 60 Kg of 6 mm crisps using the method described in Example 1 (b) . AVR 60 Vegetable Fat (14 Kg) was then added to the coated crisps.
• Example 12 58 Kg of coating composition as prepared above were used to coat 60 Kg of 6 mm crisps using the method described in Example 1 (b) . AVR 60 Vegetable Fat (14 Kg) was then added to the coated crisps.
• Example 12 58 Kg of coating composition as prepared above were used to coat 60 Kg of 6 mm crisps using the method described in Example 1 (b) . AVR 60 Vegetable Fat (14 Kg) was then added to the coated crisps.
• Example 12 58 Kg of coating composition as prepared above were used
• Example 13 24 Kg of the coating composition as prepared in Example 11 (a) were used to coat 50 Kg of cornflakes using the method described in Example 1 (b) . AVR 60 Vegetable Fat (16 Kg) was then added to the coated cornflakes.
• Example 13 24 Kg of the coating composition as prepared in Example 11 (a) were used to coat 50 Kg of cornflakes using the method described in Example 1 (b) . AVR 60 Vegetable Fat (16 Kg) was then added to the coated cornflakes.
• Rectangular fingers of fish were prepared and predusted, after which they were coated in an industrial batter mixture.
• the battered fish fingers were coated with the breadcrumbs prepared according to Example 6, flash fried and then blast frozen.
• Example 6 had the same golden colour and crisp texture as fish fingers which had been fried or grilled.
• Example 14 had the same golden colour and crisp texture as fish fingers which had been fried or grilled.
• Example 1(a) Using the method described in Example 1(a), 104 Kg of brewing syrup were added to water (33 Kg) , which had been heated to between 30 °C and 40 °C. Hazelnut flavour, golden crumb flavour, honey flavour, burnt sugar were added to the liquid, followed by wheat starch (37 Kg) . The mixture was stirred well for two to three minutes whilst the temperature was not allowed to rise above 40 °C.
• Example 15 50 Kg of the coating composition, as prepared in
• Example 14 were used to coat 50 Kg Fresco Crunch Crumb RHM and 5 Kg nibbed hazelnuts using the method described in Example 1 (b) .
• Example 16 The coated crumb and nut mixt ⁇ re (20 % by weight) was added to melted chocolate (80 % by weight) , thoroughly mixed and then used to coat frozen ice cream.
• Example 16 The coated crumb and nut mixt ⁇ re (20 % by weight) was added to melted chocolate (80 % by weight) , thoroughly mixed and then used to coat frozen ice cream.
• Example 14 50 Kg of the coating composition as prepared in Example- 14 were used to coat 50 Kg Fresco Crumb RHM and 5 Kg nibbed hazelnuts using the method described in Example
• Example 17 The coated crumb and nut mixture (20 % by weight) was added to a crunchy muesli mixture (80 % by weight) and placed in a first compartment of two compartment pot with the second compartment containing yoghurt, and sealed.
• Example 17 The coated crumb and nut mixture (20 % by weight) was added to a crunchy muesli mixture (80 % by weight) and placed in a first compartment of two compartment pot with the second compartment containing yoghurt, and sealed.
• Example 17 The coated crumb and nut mixture prepared as described in Example 16 was frozen and then sprinkled on frozen chocolate dessert and packaged up.
• Example 18 The coated crumb and nut mixture (20 % by weight) prepared as described in Example 16 was added to melted chocolate (80 % by weight) thoroughly mixed and then used to coat biscuits. The coating was allowed to dry before packaging the biscuits.
• Example 18 The coated crumb and nut mixture (20 % by weight) prepared as described in Example 16 was added to melted chocolate (80 % by weight) thoroughly mixed and then used to coat biscuits. The coating was allowed to dry before packaging the biscuits.
• Example 1(a) Using the method described in Example 1(a) 104 Kg of brewing syrup were added to water (33 Kg) which had been heated to between 30 °C and 40 °C. Salt (3.5 Kg), de-activated yeast powder (2.0 Kg), sweetness inhibitor, pepperoni flavour, together with wheat starch (37 Kg) were added to the liquid. The mixture was stirred well for two to three minutes whilst the temperature was not allowed to rise above 40 °C.
• 50 Kg of the coating composition as prepared above was used to coat 50 Kg Fresco Crumb using the method described in Example 1(b) .
• Example 1(a) 180 Kg of raw cane sugar were added to water (90 Kg) which had been heated to between 30 °C and 40 °C. Orange oil together with wheat starch (50 Kg) were added to the liquid. The mixture was stirred well for two to three minutes whilst the temperature was not allowed to rise above 40 °C.
• Extruded cereal (10 Kg) , Fresco Crumb (5 Kg) , porridge oats (7 Kg) , ground micronized wheat (5 Kg) , desiccated coconut (3 Kg) , jumbo oats (8 Kg) and nibbed hazelnuts (1.5 Kg) were mixed together for 30 seconds before vegetable fat (5.5 Kg) and 26 Kg of the coating composition as prepared above were added.
• the dry ingredients were coated using the method described in Example 1(b) .
• Example 20 A wafer biscuit (17.5 g) was coated with the coating composition (5 g) prepared according to Example 1(a). The coated wafer biscuit was then dried in a microwave oven on full power for 1% minutes.
• the coated wafer biscuit was held under running cold water for 1 minute, at the end of which time there was no loss of crispness.
• An identical, but uncoated, wafer biscuit was subjected to the same wetting treatment, however this uncoated wafer biscuit lost its crispness within 20 seconds.

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• Life Sciences & Earth Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
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• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Wood Science & Technology (AREA)
• Oil, Petroleum & Natural Gas (AREA)
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• General Chemical & Material Sciences (AREA)
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• 1992
  • 1992-10-06 WO PCT/GB1992/001823 patent/WO1993006752A1/en not_active Ceased
  • 1992-10-06 AU AU26462/92A patent/AU2646292A/en not_active Abandoned
  • 1992-10-06 EP EP92920551A patent/EP0607204A1/de not_active Withdrawn

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