TWI516211B - Method of manufacture of a food product and microwave cookable or reheatable food product - Google Patents

Description

食物製品的生產方法及微波可烹調或重新加熱的食物製品 Method of producing food products and food products that can be cooked or reheated by microwave

本發明涉及可用微波爐進行烹調或重新加熱的食物製品。本發明尤其但非僅涉及包括核心和包圍該核心的塗層的食品，例如裹了麵糊或裹了麵包屑的製品。本發明還涉及未裹塗的食物製品和食物製品成分。本發明還包括可使用傳統的焗爐烤架或者通過煎或油炸的方式烹調或重新加熱的製品。The present invention relates to food products that can be cooked or reheated in a microwave oven. The invention particularly, but not exclusively, relates to food products comprising a core and a coating surrounding the core, such as a battered or breaded article. The invention also relates to uncoated food products and food product ingredients. The invention also includes articles that can be cooked or reheated using conventional oven grills or by frying or frying.

很多食材，例如家禽、魚或紅肉的自然肌或蔬菜或加工食品包含高百分比的水。大多數新鮮食品包含超過60%的水。這些水中一些是結合水，其被緊緊地附在細胞組分上。剩餘的自由水是可用並能被凝固。如果將食物製品冰凍至核心溫度在-1℃和-30℃之間或更低，並將其置於微波爐中受照射，微波能量會主要由已凝固的可用水吸收。傳統的烹調是從外部進行加熱，而在微波烹調中，熱從內部產生。加熱過程能夠很快，以致可用水被轉化為蒸汽。當食物製品被允許在微波爐中加熱之後靜置時，水能繼續從該製品中排出。例如當將冰凍的魚肉加熱時，這是尤其明顯的。失水使得任何食品塗層，尤其是麵糊、麵皮或麵包屑塗層變得帶有濕氣而不可口。此外，基質的核心由於失去水份或會變得乾巴巴。Many ingredients, such as natural muscles or vegetables or processed foods of poultry, fish or red meat, contain a high percentage of water. Most fresh foods contain more than 60% water. Some of these waters are bound water, which is tightly attached to the cellular components. The remaining free water is available and can be solidified. If the food product is frozen to a core temperature between -1 ° C and -30 ° C or lower and placed in a microwave oven, the microwave energy is primarily absorbed by the solidified water available. Conventional cooking is performed from the outside, while in microwave cooking, heat is generated from the inside. The heating process can be so fast that the available water is converted to steam. When the food product is allowed to stand after being heated in a microwave oven, water can continue to be discharged from the product. This is especially evident when the frozen fish is heated, for example. Dehydration makes any food coating, especially batter, dough or breadcrumb coating, moist and unpalatable. In addition, the core of the matrix may become dry due to loss of moisture.

人們曾經嘗試用形成不能滲透的膜的組合物去包裹製品來限制水分在微波烹調的過程中流失。這並不令人滿意，因為己裹塗製品內部的天然水分佈會由於內部壓力及以蒸汽的形式通過任何塗層而失去。此外，不能穿過的塗層或膜會損害製品的味道和口感。Attempts have been made to wrap articles with compositions that form impermeable membranes to limit the loss of moisture during microwave cooking. This is not satisfactory because the natural water distribution inside the coated article is lost by any coating due to internal pressure and in the form of steam. In addition, coatings or films that cannot pass through can compromise the taste and mouthfeel of the article.

第WO97/03572號專利公開了通過以穩定劑組合物浸漬(impregnate)製品來穩定微波可烹調或重新加熱的食材的方法，所述穩定劑組合物包括纖維素膠、改質澱粉、多醣類(polydextrose)、黃原膠(xanthan gum)、卵蛋白和豌豆澱粉。Patent No. WO 97/03572 discloses a method for stabilizing microwave-cookable or reheated foodstuffs by impregating the article with a stabilizer composition comprising cellulose gum, modified starch, polysaccharides (polydextrose), xanthan gum, egg white and pea starch.

根據本發明的第一方面，食物製品的生產方法包括以下步驟：以穩定劑組合物完全或部分地浸漬基質，其中所述基質包括塊狀的肉、禽肉、魚、蔬菜、水果或乳製品；其中穩定劑組合物包括以乾重計算的：According to a first aspect of the invention, a method of producing a food product comprises the steps of completely or partially impregnating a substrate with a stabilizer composition, wherein the substrate comprises lumps of meat, poultry, fish, vegetables, fruits or dairy products Wherein the stabilizer composition is calculated on a dry weight basis:

纖維素膠　5-25%Cellulose gum 5-25%

改質澱粉　16-50%Modified starch 16-50%

增稠劑成分　32-79%Thickener composition 32-79%

其中成分的百分比選自所述的範圍至以總計為100%；以及選擇性的另外的成分；以及塗上含水的塗層組合物到已浸漬的基質，所述含水的塗層組合物包括以乾重計0.1至5%的混合物，該混合物包括乾重計算的：Wherein the percentage of ingredients is selected from the range to 100% in total; and optional additional ingredients; and the aqueous coating composition is applied to the impregnated substrate, the aqueous coating composition comprising The dry weight is from 0.1 to 5% of the mixture, which is calculated by dry weight:

纖維素膠　15-35%Cellulose Glue 15-35%

改質澱粉　15-50%Modified starch 15-50%

水膠體　20-30%Hydrocolloid 20-30%

蛋白膠　10-20%Protein gel 10-20%

其中所述成分的百分比選自所述的範圍至以總計為100%。Wherein the percentage of the ingredients is selected from the range described above to a total of 100%.

優選地，穩定劑組合物是水溶液。或者，可使用乾粉混合物，尤其是用來塗在濕或微濕的基質上。Preferably, the stabilizer composition is an aqueous solution. Alternatively, a dry powder mixture can be used, especially for application to a wet or slightly wet substrate.

改質澱粉在穩定劑組合物中的量優選為約16%至約40%，更優選為以乾重計約16%至約35%。The amount of modified starch in the stabilizer composition is preferably from about 16% to about 40%, more preferably from about 16% to about 35% by dry weight.

改質澱粉在塗層組合物中的量優選為約15%至約40%，更優選為乾重計約15%至約35%。The amount of modified starch in the coating composition is preferably from about 15% to about 40%, more preferably from about 15% to about 35% by dry weight.

優選地，該增稠劑的成分包括以乾的穩定劑組合物百分比或更多以下的成分：Preferably, the composition of the thickener comprises a percentage of the dry stabilizer composition or less:

多醣類　30-55%Polysaccharides 30-55%

蛋白膠　1-20%Protein gel 1-20%

水膠體　1-10%Hydrocolloid 1-10%

可用所述組合物浸漬所述基質至所述成分滲透至少基質的表面層，或優選地浸漬基質結構主體。可通過浸泡、滲透或注射到所述基質內而得以浸漬。The matrix may be impregnated with the composition until the component penetrates at least the surface layer of the substrate, or preferably the matrix structure body. Impregnation can be achieved by soaking, infiltrating or injecting into the matrix.

本發明中使用的多醣類可購自帶有商標LITESSE的。可使用的量為約30%至約55%，優選約55%至約45%，更優選約40%。The polysaccharides used in the present invention are commercially available from the trademark LITESSE. Amounts which can be used are from about 30% to about 55%, preferably from about 55% to about 45%, more preferably about 40%.

在優選實施例中，穩定劑包含多醣類，塗層組合物不包含任何或大量的多醣類。In a preferred embodiment, the stabilizer comprises a polysaccharide and the coating composition does not comprise any or a substantial amount of polysaccharide.

穩定劑組合物的蛋白膠可包括選自以下群組的成分：卵蛋白、乳清蛋白、分離蛋白和其混合物。而合適的分離蛋白為大豆分離蛋白。使用卵蛋白是優選的。The protein gel of the stabilizer composition can include components selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is a soy protein isolate. The use of egg proteins is preferred.

合適的水膠體可選自以下的群組：黃原膠、鹿角菜膠(carageenan gum)、瓜爾膠(guar gum)和其混合物。使用黃原膠、瓜爾膠或其混合物是尤其優選的。使用黃原膠或包含黃原膠的水膠體的混合物是特別優選的。優選量為約3%至約10%，尤其是約6%。Suitable hydrocolloids can be selected from the group consisting of xanthan gum, carageenan gum, guar gum, and mixtures thereof. The use of xanthan gum, guar gum or mixtures thereof is especially preferred. Mixtures using xanthan gum or a hydrocolloid comprising xanthan gum are particularly preferred. A preferred amount is from about 3% to about 10%, especially about 6%.

纖維素膠和改質澱粉可被視為用作熱凝膠成分。增稠劑成分可作為粘合劑。在不希望受理論的束縛下，據信凝膠成分可用來在加熱過程中形成熱凝膠而防止基質失水。增稠劑成分可作為增稠劑和粘合劑，還可作為冷凍保護劑以致當在微波爐中烹調或重新加熱的過程中，整體的穩定劑組合物保留基質基體(substrate matrix)中的水，以及以致所述製品提高了在被冰凍時的儲存性能。Cellulose gums and modified starches can be considered as thermal gel components. The thickener component acts as a binder. Without wishing to be bound by theory, it is believed that the gel component can be used to form a thermal gel during heating to prevent the matrix from losing water. The thickener component acts as a thickener and binder and also acts as a cryoprotectant such that the integral stabilizer composition retains water in the matrix matrix during cooking or reheating in a microwave oven, And so that the article improves the storage performance when frozen.

在優選的實施例中，穩定劑組合物包括以下的水溶液：In a preferred embodiment, the stabilizer composition comprises the following aqueous solutions:

纖維素膠　5-25%Cellulose gum 5-25%

改質澱粉　16-35%Modified starch 16-35%

多醣類　30-55%Polysaccharides 30-55%

水膠體　1-10%Hydrocolloid 1-10%

卵蛋白　1-20%Egg protein 1-20%

其中所述成分的百分比是以乾重計算的，並且選自所述的範圍至以總計為100%。Wherein the percentage of the ingredients is calculated on a dry weight basis and is selected from the stated range to a total of 100%.

尤其優選的穩定劑組合物包括：Particularly preferred stabilizer compositions include:

纖維素膠　10-20%Cellulose gum 10-20%

改質澱粉　20-30%Modified starch 20-30%

多醣類　35-45%Polysaccharides 35-45%

水膠體　3-10%Hydrocolloid 3-10%

卵蛋白　3-18%Egg protein 3-18%

優選的水膠體是黃原膠或包含黃原膠的水膠體的混合物。A preferred hydrocolloid is a mixture of xanthan gum or a hydrocolloid comprising xanthan gum.

特別優選的穩定劑組合物包括：Particularly preferred stabilizer compositions include:

纖維素膠　15%Cellulose glue 15%

改質澱粉　24%Modified starch 24%

多醣類　40%Polysaccharides 40%

黃原膠　6%Xanthan gum 6%

卵蛋白　15%Egg protein 15%

總計　100%100% in total

根據本發明的優選方面，所述方法包括進一步的步驟：將含水的塗層塗在已浸漬的基質，所述含水的塗層包括可自由流動的粘性溶液或凝膠，其包括水和以乾重計0.1-5%的：According to a preferred aspect of the invention, the method comprises the further step of applying an aqueous coating to the impregnated substrate, the aqueous coating comprising a free-flowing viscous solution or gel comprising water and drying Recalculating 0.1-5%:

纖維素膠　15-35%Cellulose Glue 15-35%

改質澱粉　15-35%Modified starch 15-35%

水膠體　20-30%Hydrocolloid 20-30%

蛋白膠　10-20%Protein gel 10-20%

其中所述成分的百分比是以乾重計算的，並且選自所列的範圍至總計為100%。Wherein the percentage of the ingredients is calculated on a dry weight basis and is selected from the ranges listed to a total of 100%.

含水的塗層可為粘性的水溶液，可為觸變的，或可為在不被剪切時形成固體或半固體稠度的凝膠。含水的塗層優選為自由流動的粘性的液體或凝膠，為方便起見在本說明書中可被稱為“凝膠”或“含水的塗層”。The aqueous coating can be a viscous aqueous solution, can be thixotropic, or can be a gel that forms a solid or semi-solid consistency when not sheared. The aqueous coating is preferably a free-flowing viscous liquid or gel which may be referred to as "gel" or "aqueous coating" in this specification for convenience.

優選的水膠體為黃原膠或包含黃原膠的水膠體的混合物。A preferred hydrocolloid is a mixture of xanthan gum or a hydrocolloid comprising xanthan gum.

優選地，將含水的塗層或凝膠組合物溶解或分散在水中以形成固體含量為約0.1%至5%，優選約0.3%至3%，更優選約1%的粘性的溶液。Preferably, the aqueous coating or gel composition is dissolved or dispersed in water to form a viscous solution having a solids content of from about 0.1% to about 5%, preferably from about 0.3% to about 3%, more preferably about 1%.

優選地，將含水的穩定劑溶解或分散在水中以形成固體含量為約0.1%至約20%，優選1%至約8%，更優選約3%至約5%的溶液。Preferably, the aqueous stabilizer is dissolved or dispersed in water to form a solution having a solids content of from about 0.1% to about 20%, preferably from 1% to about 8%, more preferably from about 3% to about 5%.

優選的纖維素膠可選自以下的群組：甲基纖維素、羧丙基甲基纖維素和羧甲基纖維素。甲基纖維素或纖維素醚尤其特別優選的是以商標METHOCEL A4M銷售的。尤其優選的量為約10%，優選約15%。Preferred cellulose gums may be selected from the group consisting of methylcellulose, carboxypropylmethylcellulose, and carboxymethylcellulose. Methylcellulose or cellulose ethers are especially particularly preferably sold under the trademark METHOCEL A4M. A particularly preferred amount is about 10%, preferably about 15%.

優選的改質澱粉包括例如通過加熱或乙醯化而改質的部分已降解的澱粉。可使用羧烷基澱粉例如羧丙基澱粉。合適的改質澱粉在商標THERMFLO下生產。優選量為約20%至約30%，優選約24%。Preferred modified starches include partially degraded starch that is modified, for example, by heating or acetonitrile. Carboxyalkyl starches such as carboxypropyl starch can be used. Suitable modified starches are produced under the trademark THERMFLO. A preferred amount is from about 20% to about 30%, preferably about 24%.

用於含水的塗層組合物中合適的水膠體可選自以下的群組：黃原膠、鹿角菜膠、瓜爾膠和其混合物。使用黃原膠、瓜爾膠或其混合物是尤其優選的。使用黃原膠或包含黃原膠的水膠體的混合物是特別優選的。優選量大約為5%，尤其是約6%。Suitable hydrocolloids for aqueous coating compositions can be selected from the group consisting of xanthan gum, carrageenan, guar gum, and mixtures thereof. The use of xanthan gum, guar gum or mixtures thereof is especially preferred. Mixtures using xanthan gum or a hydrocolloid comprising xanthan gum are particularly preferred. A preferred amount is about 5%, especially about 6%.

含水的塗層的含有蛋白質相關的成分可包括選自以下的群組的成分：卵蛋白、乳清蛋白、分離蛋白和其混合物。而合適的分離蛋白為大豆分離蛋白。使用卵蛋白是優選的。The protein-related constituents of the aqueous coating may comprise ingredients selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is a soy protein isolate. The use of egg proteins is preferred.

如有必要可使用更多的成分。例如可加入香料、防腐劑或著色劑。可使用約1至約20%的量。Use more ingredients if necessary. For example, perfumes, preservatives or colorants can be added. An amount of from about 1 to about 20% can be used.

優選的穩定劑和含水的塗層組合物不包含大量的其他澱粉。在尤其優選的實施例中，穩定劑或含水的塗層組合物其中之一或二者都包括所公開的主要成分，即沒有其份量足以改變該組合物的基本性質的另外的成分存在。更優選的是在穩定劑和含水的塗層組合物中沒有另外的成分。Preferred stabilizers and aqueous coating compositions do not contain significant amounts of other starches. In a particularly preferred embodiment, one or both of the stabilizer or aqueous coating composition comprises the disclosed primary component, i.e., no additional component is present in an amount sufficient to alter the essential properties of the composition. More preferably, there are no additional ingredients in the stabilizer and aqueous coating composition.

根據本發明的第二方面，可微波烹調或者重新加熱的食物製品包括基質，所述基質被根據本發明的第一方面的穩定劑組合物完全或部分地浸漬，其中已浸漬的基質被塗上含水的塗層，該含水的塗層包括水和以乾重計0.1至5%的：According to a second aspect of the invention, the microwave-cookable or reheatable food product comprises a substrate which is completely or partially impregnated with the stabilizer composition according to the first aspect of the invention, wherein the impregnated substrate is coated An aqueous coating comprising water and from 0.1 to 5% by dry weight:

纖維素膠　15-35%Cellulose Glue 15-35%

改質澱粉　15-35%Modified starch 15-35%

水膠體　20-30%Hydrocolloid 20-30%

蛋白膠　10-20%Protein gel 10-20%

蛋白膠可包括選自以下群組的成分：卵蛋白、乳清蛋白、分離蛋白和其混合物。而合適的分離蛋白為大豆分離蛋白。使用卵蛋白是優選的。The protein gel may comprise components selected from the group consisting of egg proteins, whey proteins, isolated proteins, and mixtures thereof. A suitable isolated protein is a soy protein isolate. The use of egg proteins is preferred.

尤其優選的含水的塗層組合物包括：Particularly preferred aqueous coating compositions include:

纖維素膠　20-30%Cellulose gum 20-30%

改質澱粉　20-40%Modified starch 20-40%

水膠體　20-40%Hydrocolloid 20-40%

卵蛋白　10-30%Egg protein 10-30%

特別優選的含水的塗層組合物包括：Particularly preferred aqueous coating compositions include:

纖維素膠　25%Cellulose gum 25%

改質澱粉　35%Modified starch 35%

黃原膠　25%Xanthan gum 25%

卵蛋白　15%Egg protein 15%

總計　100%100% in total

在本發明的尤其優選的實施例中，將第一塗層的細裹屑細裹屑塗在含水的塗層溶液。In a particularly preferred embodiment of the invention, the fine crumb fines of the first coating are applied to the aqueous coating solution.

有利的是，細裹屑的粒子大小為約0.1至約1 mm，優選約0.25至約0.9 mm。可使用更小的粒子例如屑末(crumb dust)。可使用1 mm的孔篩將較大的粒子從細粒篩除。細裹屑可包括在生產用於食物製品的外部塗層的裹屑的過程中碾磨所產生的細粒。Advantageously, the fine crumb has a particle size of from about 0.1 to about 1 mm, preferably from about 0.25 to about 0.9 mm. Smaller particles such as crumb dust can be used. Larger particles can be screened from the fines using a 1 mm orifice sieve. The fine crumb can include the fines produced by milling the crumb during the production of the outer coating for the food product.

可使用未經處理的細粒，例如極細的麵包乾。然而使用極細的麵包乾對於某些應用來說可能並不是優選的，這是由於其傾向在接觸含水的塗層或在細裹屑層塗上麵糊組合物的凝膠中吸水而形成濕的或潺滑的塗層。Untreated fine particles, such as very fine rusks, can be used. However, the use of very fine rusks may not be preferred for certain applications due to its tendency to absorb water or form a wet or wet coating in the gel of the paste composition. Smooth coating.

優選地，可使用包含水膠體的屑粒。水膠體可選自瓜爾膠、黃原膠或其混合物。使用水膠體可給細粒提供一定程度的防水性，減少任何從鄰近的凝膠或麵糊層吸收水分的傾向。使用第WO 2010/001101號專利所公開的裹屑生產過程而得的細粒是特別優選的。Preferably, crumbs comprising hydrocolloids can be used. The hydrocolloid may be selected from the group consisting of guar gum, xanthan gum or mixtures thereof. The use of hydrocolloids provides a degree of water repellency to the granules, reducing any tendency to absorb moisture from adjacent gel or batter layers. Fine particles obtained by the crumb production process disclosed in the WO 2010/001101 patent are particularly preferred.

由於細粒不會充分地粘附在乾的基質，例如傳統的預先上的粉，所以如上所述，不使用含水的塗層或凝膠作為預先外層(pre-coat)可能難以塗抹第一塗層的屑粉。使用含水的塗層或凝膠塗層的另外的優點是細粒層可粘附在基質上，完全地覆蓋或提供外殼包圍著已穩定的基質，以在油炸過程中減少水蒸氣流失或脂肪的進入。塗上含水的塗層或凝膠使得在基質上形成完整的塗層，從而使得第一裹屑粘附在整個表面，形成完整的裹屑殼。Since the fine particles do not adhere sufficiently to the dry substrate, such as a conventional pre-powder, as described above, it may be difficult to apply the first coat without using an aqueous coating or gel as a pre-coat. Layer of crumb powder. An additional advantage of using an aqueous coating or gel coat is that the fine layer can be adhered to the substrate, completely covering or providing an outer shell surrounding the stabilized matrix to reduce water vapor loss or fat during frying. Entry. The aqueous coating or gel is applied to form a complete coating on the substrate such that the first crumb adheres to the entire surface to form a complete crumb shell.

可使用第一裹屑塗抹器塗該第一裹屑塗層，塗過多的裹屑並將多餘的抖掉。The first crumb coating can be applied using a first crumb applicator, applying too much crumb and shaking off excess excess.

該裹屑層的負載量依該基質粒子的大小和其他因素而定為該已穩定的基質的該重量的約5-10%。The load of the crumb layer is determined to be about 5-10% of the weight of the stabilized substrate depending on the size of the matrix particles and other factors.

在塗上第一裹屑之後，可使用天婦羅塗抹器或其他方便的裝置通過沉浸而塗上塗層的麵糊。在塗上麵糊層之後，可塗上第二外部裹屑塗層。優選地，塗上兩層外部塗層的裹屑，第一塗層為較大的粒子，接着塗另一較小粒子的塗層以填滿較大的粒子之間的任何間隙。After the first crumb is applied, the coated batter may be applied by immersion using a tempura applicator or other convenient means. After applying the top layer, a second outer crumb coating can be applied. Preferably, two layers of outer coating are applied, the first coating being larger particles and then the coating of another smaller particle to fill any gaps between the larger particles.

在優選的實施例中，第一外部裹屑塗層包括大小為1-3 mm，優選為約2 mm或適當時更大的粒子。可用裹屑塗抹器塗抹過多的裹屑，將多餘的抖掉。可使塗上裹屑的基質經過滾筒以提高粘附力。In a preferred embodiment, the first outer crumb coating comprises particles having a size of from 1 to 3 mm, preferably of about 2 mm or, where appropriate, larger. Use a crumb applicator to apply too much crumb and shake off the excess. The crumb-coated substrate can be passed through a roller to increase adhesion.

可塗裹屑粒子較細的第二外部塗層，裹屑粒子例如大小從約0.2至約2 mm，優選約0.5至約1 mm，視乎基質的大小和第一外部裹屑的尺寸。使用兩層裹屑會形成完整的塗層而看不到麵糊層。可使用滾筒來提高第二裹屑塗層的粘附性。The second outer coating may be coated with finer crumb particles, such as from about 0.2 to about 2 mm, preferably from about 0.5 to about 1 mm, depending on the size of the substrate and the size of the first outer crumb. The use of two layers of crumb will result in a complete coating without the batter layer. A roller can be used to increase the adhesion of the second crumb coating.

本發明還提供了乾的組合物用於水化以形成根據本發明的前述方面的穩定劑或含水的塗層。The present invention also provides a dry composition for hydration to form a stabilizer or aqueous coating in accordance with the foregoing aspects of the present invention.

根據本發明的穩定方法和穩定劑組合物可被用於已裹塗的製品例如裹了裹屑的或裹了麵皮的製品。此外，該組合物可被用於未裹塗的製品，包括已烹調的肉例如香腸和魚。也可將蔬菜和水果穩定。The stabilizing method and stabilizer composition according to the present invention can be used in coated articles such as wrap-covered or dough-covered articles. In addition, the composition can be used in uncoated articles, including cooked meats such as sausages and fish. Vegetables and fruits can also be stabilized.

本方法可包括將第二或更多層的麵糊塗層塗在已浸漬並已裹塗的基質的步驟。The method can include the step of applying a second or more layer of batter coating to the impregnated and coated substrate.

可將麵糊塗層塗在基質。2010年1月15日申請、我們的第1000647.6號英國專利申請中公開了合適的麵糊塗層，其公開的內容通過引用而被納入本說明書，以實現所有用途。作為替代，可使用第WO96/32026號專利所公開的塗層。A batter coating can be applied to the substrate. Suitable batter coatings are disclosed in U.S. Patent Application Serial No. 1000647.6, filed on Jan. 15, 2010, the disclosure of which is hereby incorporated by reference. Alternatively, the coating disclosed in the WO 96/32026 patent can be used.

可將裹屑塗層塗在麵糊塗層。第WO 2010/001101號專利公開了優選的裹屑塗層，其公開的內容通過引用而被納入本說明書，以實現所有用途。The crumb coating can be applied to the batter coating. A preferred crumb coating is disclosed in the 'WO 2010/001101 patent, the disclosure of which is incorporated herein by reference in its entirety for all purposes.

可將裹了麵糊和/或裹塗了裹屑的製品油炸，然後冰凍儲存以備使用。The batter and/or the crumb-wrapped product may be fried and then stored frozen for use.

已裹塗的製品，不論其是冰凍的、冷藏的或新鮮的，都可在使用前以焗爐進行重新加熱或烹調，該焗爐選自：微波爐、傳統的焗爐或烤架，油煎或油炸，或者使用微波和傳統加熱的組合式焗爐。Wrapped products, whether frozen, chilled or fresh, can be reheated or cooked in a crucible before use. The oven is selected from: microwave ovens, traditional ovens or grills, fried Or fry, or use a combined oven with microwave and conventional heating.

基質塊可為整個部分，例如整個肌肉部分如單獨的牛排或魚塊或較大的塊，其可在烹調或重新加熱之後將其切成單獨的部分。或者，該些件塊可包括已刴或已研碎的塊，例如可再形成較大份的塊狀或免治的製品。The matrix block can be an entire portion, such as an entire muscle portion, such as a separate steak or fish fillet or a larger block, which can be cut into individual portions after cooking or reheating. Alternatively, the pieces may comprise pieces that have been mashed or ground, such as a block or treat that can be re-formed into larger pieces.

可通過真空浸漬、浸泡或注射以穩定劑組合物浸漬基質。The matrix can be impregnated with a stabilizer composition by vacuum impregnation, soaking or injection.

根據本發明的穩定劑組合物可帶有多個優點。避免了預先上粉，從而防止因在生產環境中粉末的散佈而帶來的問題。此外，在隨後的裹塗步驟中避免了粉末傳播到所使用的麵糊內，從而防止在使用過程中麵糊的粘度增加。含水的塗層或凝膠塗層對於已浸漬的基質展示了良好的粘附性。提高了隨後塗抹的裹屑或其他細粒的粘附性。在隨後的微波加熱階段中凝膠塗層還可作為額外的障礙，阻礙基質失去水分。在不希望受理論的束縛下，據信凝膠塗層組合物吸收從核心流失的水分，還作為核心吸收脂肪的障礙，從而避免損壞核心的味道。用穩定劑的水溶液浸漬核心有利於在烹調或重新加熱的過程中的核心的水分含量。The stabilizer composition according to the invention may carry a number of advantages. Pre-powdering is avoided to prevent problems caused by the spread of powder in the production environment. Furthermore, the powder is prevented from propagating into the batter used in the subsequent coating step, thereby preventing an increase in the viscosity of the batter during use. The aqueous coating or gel coat exhibits good adhesion to the impregnated substrate. Improves the adhesion of subsequent applied crumbs or other fine particles. The gel coat can also act as an additional barrier in the subsequent microwave heating phase, preventing the matrix from losing moisture. Without wishing to be bound by theory, it is believed that the gelcoat composition absorbs moisture lost from the core and also acts as a barrier to the core's absorption of fat, thereby avoiding damaging the core's taste. Impregnation of the core with an aqueous solution of a stabilizer facilitates the moisture content of the core during cooking or reheating.

除另有表示外，本說明書中的量值和百分比是以重量計算的，並且選自任何所引的範圍以總計為100%。Unless otherwise indicated, the amounts and percentages in this specification are by weight and are selected from any of the ranges cited to total 100%.

通過例子非限制性地對本發明進行進一步說明。The invention is further illustrated by way of example and not limitation.

使用以下成分準備穩定劑組合物：Prepare the stabilizer composition using the following ingredients:

例2通用穩定劑組合物Example 2 General Stabilizer Composition

使用以下成分的組合物：A composition using the following ingredients:

將該組合物溶解在水中以生成溶液，其濃度適合在使用中穩定特定的基質。可改變該通用配方以提高其在特定基質中的有效性。可通過加入檸檬酸(多達1%)和抗壞血酸(多達2%)，多醣類(Litesse II(商標))則相應地減少，從而改變以上配方。The composition is dissolved in water to form a solution at a concentration suitable to stabilize a particular substrate in use. This general formulation can be modified to increase its effectiveness in a particular matrix. The above formula can be changed by adding citric acid (up to 1%) and ascorbic acid (up to 2%), and the polysaccharide (Litesse II (trademark)) is correspondingly reduced.

例3-準備穩定劑組合物Example 3 - Preparation of Stabilizer Composition

將乾粉混合物在盆中部分地水化，然後將其倒入圓缽式刴碎機。然後，開動圓缽式刴碎機兩至三分鐘直至將其充分水化。如有需要，可將混合物直接在圓缽式刴碎機中水化。或者，可使用裝有通用頭的高剪切攪拌器將穩定劑水化。The dry powder mixture is partially hydrated in a pot and then poured into a round jaw crusher. Then, start the round jaw crusher for two to three minutes until it is fully hydrated. If necessary, the mixture can be hydrated directly in a round jaw crusher. Alternatively, the stabilizer can be hydrated using a high shear mixer equipped with a universal head.

例4-用穩定劑組合物浸漬基質Example 4 - Impregnation of the substrate with the stabilizer composition

用以下被準備為乾的混合物的組合物來準備用作雞柳或雞塊的雞肉混合物，作為已水化的穩定劑組合物的替代而使用。使用例1中的穩定劑。The chicken mixture used as chicken fillet or chicken nuggets is prepared with the following composition prepared as a dry mixture for use as an alternative to the hydrated stabilizer composition. The stabilizer in Example 1 was used.

將雞胸肉冷藏到-3℃並使用10mm的絞盤絞碎。絞碎後的溫度是0-3℃。加水攪拌。加入包括以下成分的雞肉糜攪拌：The chicken breasts were refrigerated to -3 ° C and minced using a 10 mm winch. The temperature after the mashing is 0-3 °C. Stir in water. Add chicken stir fry including the following ingredients:

加入根據例1的穩定劑並徹底攪拌。加入麵包乾攪拌後調味。乾的香料粉是優選的。在使用中將該組合物在存在于基質中的水中溶解以在原位形成含水的穩定劑溶液。The stabilizer according to Example 1 was added and thoroughly stirred. Add the bread to the mixture and season. Dried perfume powder is preferred. The composition is dissolved in water present in the matrix to form an aqueous stabilizer solution in situ.

對該混合物施以真空以加固結構，之後將雞肉混合物冷藏到-3℃並形成塊狀。The mixture was vacuumed to reinforce the structure, after which the chicken mixture was refrigerated to -3 ° C and formed into a block.

對其他已研碎的肉製品使用類似的步驟。可使用類似的方法生產大粒子的核心。Use similar steps for other ground meat products. A similar method can be used to produce the core of large particles.

例5-用穩定劑組合物浸漬雞肉混合物Example 5 - Impregnation of Chicken Mixture with Stabilizer Composition

例6-用穩定劑組合物浸漬魚肉混合物Example 6 - Impregnation of a fish mixture with a stabilizer composition

例7麵糊塗層組合物Example 7 batter coating composition

通過混合以下成分準備麵糊塗層組合物：Prepare the batter coating composition by mixing the following ingredients:

可在帶有開縫粉碎頭的架上使用Silverson DX高剪切攪拌器將麵糊一批批地進行混合。在直徑為68 cm的大桶中按25 kilos的水對12.5 kilos的乾麵糊粉的比例將麵糊混合。之後，按需要將該混合物稀釋例如以得到2.4:1的水：粉比例。The batter can be mixed in batches using a Silverson DX high shear mixer on a rack with a slitting head. The batter was mixed in a ratio of 12.5 kilos of dry batter to 25 kilos of water in a 68 cm diameter vat. Thereafter, the mixture is diluted as needed, for example, to obtain a water:powage ratio of 2.4:1.

在大規模生產中，使用由泵連接的兩個200公升的不銹鋼容器和帶有高剪切開縫粉碎頭的內附Silverson攪拌器按2.4:1的水：粉比例將麵糊成分混合。一個槽裝有槳葉並裝滿15-20℃的水。將乾的成分加入水中，轉動槳葉將其弄濕。第二個槽裝有冷卻套和通向第一容器的回管。將麵糊混合物循環通過高剪切頭，直到機械傳熱而達到42℃。可使用外部加熱以避免將澱粉過度剪切。當達到42℃時，混合和酵素分解完成。將麵糊轉移到第二容器進行冷卻。可使用熱交換器冷卻混合物。在冷卻後，將麵糊泵進天婦羅式麵糊塗抹器。In large scale production, the batter ingredients were mixed at a water:powder ratio of 2.4:1 using two 200 liter stainless steel vessels connected by a pump and an attached Silverson mixer with a high shear slitting head. One tank is fitted with paddles and filled with water at 15-20 °C. Add the dry ingredients to the water and turn the paddle to wet it. The second tank is provided with a cooling jacket and a return pipe leading to the first container. The batter mixture was circulated through the high shear head until mechanical heat transfer reached 42 °C. External heating can be used to avoid excessive shearing of the starch. When it reached 42 ° C, the mixing and enzyme decomposition were completed. The batter is transferred to a second container for cooling. The mixture can be cooled using a heat exchanger. After cooling, the batter is pumped into the tempura batter applicator.

用3號轉軸以60 rpm測得麵糊混合物的粘度在550-650 cP範圍內。已發現在油炸後麵糊的吸收率高且外層酥脆。The viscosity of the batter mixture was measured at 60 rpm using a No. 3 spindle in the range of 550-650 cP. It has been found that the paste after frying has a high absorption rate and the outer layer is crispy.

例8含水的塗層組合物Example 8 aqueous coating composition

準備以下混合物：Prepare the following mixture:

使用帶有槳葉攪拌的CFS Scanbrine攪拌器將混合物溶解在水中以形成1%的溶液。將該溶液靜置24小時以形成充分水化的凝膠或帶粘性的水溶液。The mixture was dissolved in water using a CFS Scanbrine stirrer with paddle stirring to form a 1% solution. The solution was allowed to stand for 24 hours to form a fully hydrated gel or a viscous aqueous solution.

使用天婦羅式麵糊塗抹器將含水的塗層塗在例4至6中已浸漬的基質，其中基質粒子被浸蘸。The aqueous coating was applied to the impregnated substrates of Examples 4 through 6 using a tempura batter applicator wherein the matrix particles were dipped.

需要用泵開動所述機器，但不久就會在塗抹器中的凝膠溶液中形成泡沫。為了防止出現這個問題，可使用食品級防沫劑。使用聚二甲基矽氧烷是優選的，但也可使用褐藻酸鈣、甲基乙基纖維素、甲基苯基聚硅氧烷或聚乙二醇。It is necessary to start the machine with a pump, but soon a foam will form in the gel solution in the applicator. To prevent this from happening, food grade antifoams can be used. The use of polydimethyloxane is preferred, but calcium alginate, methylethylcellulose, methylphenylpolysiloxane or polyethylene glycol can also be used.

例9塗抹裹屑Example 9 Applying crumbs

準備第WO 2010/001101專利所公開的裹屑，其公開的內容通過引用而被納入於此，以實現所有用途。The crumb disclosed in the WO 2010/001101 patent is prepared, the disclosure of which is incorporated herein by reference in its entirety for all purposes.

在例8中所述塗抹含水的塗層之後，使用CFS Crumbmaster麵包屑塗抹器塗上篩孔大小少於1mm例如可被描述為粉末狀物的細裹屑。After applying the aqueous coating as described in Example 8, a fine crumb having a mesh size of less than 1 mm, for example, which can be described as a powder, was applied using a CFS Crumbmaster breadcrumb applicator.

將以細裹屑裹塗並已滲漬的基質經過在天婦羅麵糊塗抹器中例7的麵糊。The substrate coated with the fine crumb and permeated was passed through the batter of Example 7 in a tempura batter applicator.

在滾筒的輕壓下在第二個CFS Crumbmaster麵包屑塗抹器中塗抹2 mm的裹屑。利用滾筒的輕微壓力使粒子經過第三個CFS Crumbmaster麵包屑塗抹器以1 mm的裹屑填滿空隙。Apply 2 mm of crumb in the second CFS Crumbmaster breadcrumb applicator under the gentle pressure of the roller. The slight pressure of the rollers caused the particles to fill the gap with a 1 mm crumb through a third CFS Crumbmaster breadcrum applicator.

例10油炸和烹調Example 10 fried and cooked

在新鮮的純菜籽油中以大約180-188℃油炸例9中的已裹塗的基質2分鐘20秒。油炸時間可依粒子的重量和大小而不同。在油炸之後，核心溫度是74-85℃。由於基質失水，所以會觀察到重量稍有減少，但這可通過攝取油而大多得以補償。The coated substrate of Example 9 was fried in fresh pure rapeseed oil at approximately 180-188 ° C for 2 minutes and 20 seconds. The frying time may vary depending on the weight and size of the particles. After frying, the core temperature is 74-85 °C. A slight decrease in weight is observed due to the loss of water in the matrix, but this can mostly be compensated for by ingesting oil.

Claims (22)

一種食物製品的生產方法，其包括以下步驟：以穩定劑組合物浸漬基質，其中所述基質包括塊狀的肉、禽肉、魚、蔬菜、水果或乳製品；其中該穩定劑組合物基本上由以乾重計算的：纖維素膠 5-25%改質澱粉 16-50%增稠劑成分 32-79%，所組成，其中該增稠劑的成分包括以該穩定劑組合物乾重計的百分比：多醣類 30-55%蛋白膠 1-20%水膠體 1-10%以及將含水的塗層組合物塗在該已浸漬的基質，所述含水的塗層組合物包括以乾重計0.1至5%的混合物，該混合物由乾重計算的：纖維素膠 15-35%改質澱粉 15-50%水膠體 20-30%卵蛋白 10-20%，所組成，其中該水膠體是選自以下的群組：黃原膠、鹿角菜膠、瓜爾膠和其混合物；其中所述成分的該百分比選自該所列的範圍至總計為 100%；其中所述的塗層組合物不含有任何實質量的多醣類。 A method of producing a food product comprising the steps of: impregnating a substrate with a stabilizer composition, wherein the substrate comprises lumps of meat, poultry, fish, vegetables, fruits or dairy products; wherein the stabilizer composition is substantially Calculated by dry weight: cellulose gum 5-25% modified starch 16-50% thickener component 32-79%, wherein the composition of the thickener comprises the dry weight of the stabilizer composition Percentage: polysaccharide 30-55% protein gel 1-20% hydrocolloid 1-10% and applying an aqueous coating composition to the impregnated substrate, the aqueous coating composition comprising dry weight 0.1 to 5% of the mixture, the mixture is calculated by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% egg protein 10-20%, composed of the hydrocolloid Is a group selected from the group consisting of xanthan gum, carrageenan, guar gum, and mixtures thereof; wherein the percentage of the ingredients is selected from the range listed to a total of 100%; wherein the coating composition does not contain any substantial amount of polysaccharide. 如申請專利範圍第1項所述的方法，其中該穩定劑組合物是水溶液。 The method of claim 1, wherein the stabilizer composition is an aqueous solution. 如申請專利範圍第1項所述的方法，其中該改質澱粉在穩定劑組合物中的量為以乾重計16%至35%。 The method of claim 1, wherein the modified starch is present in the stabilizer composition in an amount of from 16% to 35% by dry weight. 如申請專利範圍第1項所述的方法，其中該改質澱粉在該塗層組合物中的量為以乾重計15%至33%。 The method of claim 1, wherein the modified starch is present in the coating composition in an amount of from 15% to 33% by dry weight. 如申請專利範圍第1項所述的食物製品的生產方法，其中該蛋白膠是選自以下的群組：卵蛋白、乳清蛋白、分離蛋白和其混合物。 The method of producing a food product according to claim 1, wherein the protein gel is a group selected from the group consisting of egg protein, whey protein, isolated protein, and a mixture thereof. 如申請專利範圍第5項所述的食物製品的生產方法，其中所述蛋白膠是卵蛋白。 The method of producing a food product according to claim 5, wherein the protein gel is egg protein. 如申請專利範圍第1項所述的食物製品的生產方法，其中該水膠體是選自以下的群組：黃原膠、瓜爾膠和其混合物。 The method of producing a food product according to claim 1, wherein the hydrocolloid is selected from the group consisting of xanthan gum, guar gum, and mixtures thereof. 如申請專利範圍第7項所述的食物製品的生產方 法，其中該水膠體包括黃原膠或包含黃原膠的水膠體的混合物。 Producer of food products as described in claim 7 The method wherein the hydrocolloid comprises a mixture of xanthan gum or a hydrocolloid comprising xanthan gum. 如申請專利範圍第1項所述的食物製品的生產方法，其中該穩定劑組合物包括以該穩定劑組合物乾重計的百分比：纖維素膠 5-25%改質澱粉 16-35%多醣類 30-55%水膠體 1-10%卵蛋白 1-20%。 The method for producing a food product according to claim 1, wherein the stabilizer composition comprises a percentage by dry weight of the stabilizer composition: cellulose gum 5-25% modified starch 16-35% Sugar 30-55% hydrocolloid 1-10% egg protein 1-20%. 如申請專利範圍第9項所述的食物製品的生產方法，其中該穩定劑組合物包括：纖維素膠 10-20%改質澱粉 20-30%多醣類 35-45%水膠體 3-10%卵蛋白 3-18%。 The method for producing a food product according to claim 9, wherein the stabilizer composition comprises: cellulose gum 10-20% modified starch 20-30% polysaccharide 35-45% hydrocolloid 3-10 % egg protein 3-18%. 如申請專利範圍第10項所述的食物製品的生產方法，其中該穩定劑組合物包括：纖維素膠 15%改質澱粉 24% 多醣類 40%黃原膠 6%卵蛋白 15%總計 100%。 The method for producing a food product according to claim 10, wherein the stabilizer composition comprises: cellulose gum 15% modified starch 24% Polysaccharide 40% xanthan gum 6% egg protein 15% total 100%. 一種微波可烹調或重新加熱的食物製品，包括基質，其被以如申請專利範圍第1至9項中任一項所述的穩定劑組合物完全或部分地浸漬，並被塗層有如申請專利範圍第1至11項中任一項所述的塗層組合物，其中所述基質包括塊狀的肉、禽肉、魚、蔬菜、水果或乳製品。 A microwave-cookable or reheatable food product comprising a substrate which is completely or partially impregnated with a stabilizer composition as described in any one of claims 1 to 9 and coated as claimed The coating composition of any one of clauses 1 to 11, wherein the substrate comprises lumps of meat, poultry, fish, vegetables, fruits or dairy products. 如申請專利範圍第12項所述的微波可烹調或重新加熱的食物製品，其中該已浸漬的基質被塗層有一含水的塗層，含水的塗層包括以乾重計0.1至5%申請專利範圍第1至11項中任一項所述的混合物。 The microwave cookable or reheatable food product of claim 12, wherein the impregnated substrate is coated with an aqueous coating, and the aqueous coating comprises 0.1 to 5% of the patent application on a dry weight basis. The mixture of any one of items 1 to 11. 如申請專利範圍第12或13項所述的微波可烹調或重新加熱的食物製品，其中該食物製品進一步包括：細裹屑塗層，其被塗在該塗層組合物的該塗層以形成包住該基質的細裹屑層；麵糊組合物，其被塗在該細裹屑層以形成麵糊塗層；以及選擇性的外部裹屑層，其被塗在該麵糊塗層。 The microwave cookable or reheatable food product of claim 12, wherein the food product further comprises: a fine crumb coating applied to the coating of the coating composition to form A fine crumb layer encasing the substrate; a batter composition applied to the fine crumb layer to form a batter coating; and a selective outer crumb layer applied to the batter coating. 如申請專利範圍第14項所述的微波可烹調或重新加熱的食物製品，其中該細裹屑結合水膠體，所述水膠體選自以下的群組：黃原膠、鹿角菜膠、瓜爾膠和其混合物。 The microwave cookable or reheatable food product of claim 14, wherein the fine crumb is combined with a hydrocolloid selected from the group consisting of xanthan gum, carrageenan, guar Gum and mixtures thereof. 如申請專利範圍第15項所述的微波可烹調或重新加熱的食物製品，其中該細裹屑結合水膠體，該水膠體包括黃原膠或包含黃原膠的水膠體的混合物。 The microwave cookable or reheatable food product of claim 15, wherein the fine crumb is combined with a hydrocolloid comprising a mixture of xanthan gum or a hydrocolloid comprising xanthan gum. 如申請專利範圍第12項所述的微波可烹調或重新加熱的食物製品，其中該食物製品通過申請專利範圍第1至11項中任一項所述的方法得到。 The microwave-cookable or reheatable food product of claim 12, wherein the food product is obtained by the method of any one of claims 1 to 11. 如申請專利範圍第14項所述的微波可烹調或重新加熱的食物製品，其中該細裹屑的粒子大小為約0.25至約1mm。 The microwave cookable or reheatable food product of claim 14, wherein the fine crumb has a particle size of from about 0.25 to about 1 mm. 如申請專利範圍第1項所述的方法，其中該含水的塗層組合物的固體含量為約0.3%至約3%。 The method of claim 1, wherein the aqueous coating composition has a solids content of from about 0.3% to about 3%. 如申請專利範圍第19項所述的方法，其中該穩定劑組合物是含水的穩定劑組合物，其固體含量為約0.1%至約20%。 The method of claim 19, wherein the stabilizer composition is an aqueous stabilizer composition having a solids content of from about 0.1% to about 20%. 如申請專利範圍第20項所述的方法，其中該含水的穩定劑組合物，其固體含量為約1%至約8%。 The method of claim 20, wherein the aqueous stabilizer composition has a solids content of from about 1% to about 8%. 如申請專利範圍第21項所述的方法，其中該含水的穩定劑組合物，其固體含量為約3%至約5%。The method of claim 21, wherein the aqueous stabilizer composition has a solids content of from about 3% to about 5%.