AU622475B2 - Creation of Inventions and Patents with Artificial Intelligence

AU622475B2 – Crumb coating
– Google Patents

AU622475B2 – Crumb coating
– Google Patents
Crumb coating

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Publication number
AU622475B2

AU622475B2
AU40992/89A
AU4099289A
AU622475B2
AU 622475 B2
AU622475 B2
AU 622475B2
AU 40992/89 A
AU40992/89 A
AU 40992/89A
AU 4099289 A
AU4099289 A
AU 4099289A
AU 622475 B2
AU622475 B2
AU 622475B2
Authority
AU
Australia
Prior art keywords
crumbs
oil
crumb coating
food product
coated
Prior art date
1988-09-26
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)

Ceased

Application number
AU40992/89A
Other versions

AU4099289A
(en

Inventor
Erich Rohner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Frisco Findus AG

Original Assignee
Frisco Findus AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
1988-09-26
Filing date
1989-08-31
Publication date
1992-04-09

1989-08-31
Application filed by Frisco Findus AG
filed
Critical
Frisco Findus AG

1990-03-29
Publication of AU4099289A
publication
Critical
patent/AU4099289A/en

1992-04-09
Application granted
granted
Critical

1992-04-09
Publication of AU622475B2
publication
Critical
patent/AU622475B2/en

2009-08-31
Anticipated expiration
legal-status
Critical

Status
Ceased
legal-status
Critical
Current

Links

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Global Dossier

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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

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

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

Description

See reverse side of this form for guidance in the applicant is the assignee of the actual inventor completing this part.
4. The basic Application(s) referred to in paragraph 2 of this Declaration was/were the first Application(s) made in a Convention country in respect of the invention, the subject of the Application.
DLE Rorschach, Switzerland .D EC LARED at S A_ .uu st-, 19 89 COMMONWEALTH OF AUSTRALIA FORKM L t a PATENTS ACT 1952 COMPLETE SPECIFICATION FOR OFFICE USE: Class Int.Class Application Number: Lodged: Complete Specification Lodged: Accepted: Published: Priority: Related Art: Name of Applicant: FRISCO-FINDUS AG Address of Applicant: Rorschach, Switzerland
(C
“Actual Inventor: Erich Rohner ,Address for Service: SHELSTON WATERS, 55 Clarence Street, Sydney Complete Specification fo; the Invention entitled: “CRUMB COATING” S The following statement is a full description of this invention, including the best method of performing it known to us:- 1 1 la Crumb coating The present invention relates to a process for the preparation of a crumb coating, more particularly a bread crumb coating, suitable for coating a foodstuff.
In the preparation of frozen breaded food products such as fish, poultry, meat, crepes etc. a food portion is generally coated with a batter, breaded, then cooked by deep-fat frying, cooled and finally deep-frozen. When required for consumption the coated food product is usually heated by shallow-frying in a frying pan), sometimes by oven-heating or even grilling. When a traditional coated product is prepared for consumption by microwave heating, it becomes soft and soggy.
CC
ICIC
We have now devised a process for the preparation of a crumb coating for a food product intended to be prepared for consumption by microwave heating, optionally with the use of susceptor material, which involves prefrying the crumbs. Surprisingly, the use of prefried crumbs
CC~C
gives the following advantages when compared with non C tprefried crumbs when the coated product is prepared for consumption in a microwave oven: a) a substantial increase in crispness especially when susceptor material is used; this increased crispness C is apparent even after two months frozen storage of the crumbs, b) there is no tendency of the crumbs to become chewy or tough c) the time of preparation for consumption in the microwave oven can be reduced by at least this means that there is a less severe heat treatment of the coated foodstuff e.g. fish, which therefore remains more juicy and retains a desirable texture.
2 In addition, the duration of deep-fat frying of the whole coated product before freezing can be slightly reduced.
Accordingly, the present invention provides a process of preparing a crumb coating which comprises prefrying bread crumbs in an edible oil at a temperature of from 160°C to 220°C for a period of from 1 to seconds and wherein the prefried crumbs contain from to 60% by weight of oil based on the total weight of the crumbs.
I Any bread crumb that is used to coat any chilled or deep-frozen food product may be used especially bread crumbs used to coat chilled or frozen food products designed for microwave preparation for consumption where 1 15 crispiness in desirable e.g. a traditionally manufactured ‘Pandora type bread crumb.
t The temperature of the prefrying is preferably from 1700 to 210°C and especially from 1850 to 200 0 C. The ;A duration of the prefrying is preferably from 2 to seconds and especially from 3 to 15 seconds. Preferably, the higher the temperature, the shorter the time and vice i versa.
The oil is advantageously a vegetable oil e.g. palm oil, corn oil, soybean oil, peanut oil, olive oil, sunflower oil and the like, or mixtures thereof. The prefrying may be carried out in a fryer and after prefrying the fried bread crumbs are removed from the oil and conventionally excess oil (free oil on the surface 2a which drips) is removed from the surfaces of the particles. Finally, the prefried bread crumbs may be cooled and, if necessary, stored before use.
The prefried bread crumbs contain from 35 to and especially from 40 to 50% by weight of oil based on the total weight of the bread crumbs.
The present invention also provides a crumb coating formed by prefrying bread crumbs in an edible oil at oa o o e ou n Sa «o i temperature from 1600 to 220 0 C for a period of from 1 to seconds.
The prefried bread crumbs may be coated onto a food product by standard procedures and the present invention also provides a food product coated with a crumb coating according to the present invention, as well as a process for preparing such a coated food product.
Food products which may be coated include fish, poultry, meat, vegetables and crepes etc.
o a The following Examples further illustrate the present o6 invention.
Example 1 a .0 o Pandora type bread crumbs were fried in palm oil at 1950 C for 5 seconds after which time they were removed from the oil and excess oil drained off. The prefried crumbs were then cooled. The oil uptake was 45% by weight based o on the total weight of crumbs and the crumbs had an attractive, golden brown appearance and a very crisp texture.
D 0 S Example 2 ‘A frozen cod portion was deglazed with water, predusted, battered and then breaded with prefried crumbs prepared as in Example i, deep-fat fried at 1900C for 60 seconds and then deep-frozen.
When prepared for consumption the deep-frozen cod portion was thawed and heated in a microwave oven. The coating had a very desirable crispiness and did not become chewy or tough.
4 6 4 Comparative Example A A cod portion was battered and then breaded with crumbs prefried in palm oil but where the oil uptake was only 10% by weight based on the weight of crumbs, and finally deep frozen.
The deep-frozen cod portion was thawed and then heated in a microwave oven for consumption. The coating was rather soft and soggy and not crispy as that of Example 2.
‘Comparative Example B r.t 15 A cod portion was battered and then breaded with crumbs (t which had been coated with oil at ambient temperature so that the oil uptake was 45% by weight based on the total weight of the crumbs.
20 When prepared for consumption by thawing and heating in a microwave oven, the coating was soft and soggy.
4 o o ao 0 t i i.
t i 1

Claims (10)

1. A process of preparing a crumb coating which comprises prefrying bread crumbs in an edible oil at a temperature of from 160°C to 220 0 C for a period of from 1 to 60 seconds and wherein the prefried crumbs contain from 35 to 60% by weight of oil based on the total weight of the crumbs.

2. A process according to claim 1 wherein the temperature is from 1850 to 200°C.

3. A process according to claim 1 or 2 wherein the duration is from 3 to 15 seconds.

4. A process according to any one of claims 1 to 3 wherein after prefrying, excess oil is drained from the crumbs.

5. A process according to claim 4 wherein after draining excess oil from the crumbs, the crumbs are cooled.

6. A crumb coating prepared by a process according to any one of claims 1 to

7. A food product comprising a foodstuff coated with a crumb coating according to claim 6.

8. A food product according to claim 7 wherein the foodstuff is fish.

9. A process for the preparation of a coated food product wherein foodstuff is coated with a crumb coating claimed in claim 6. A process of preparing a crumb coating substantially as herein described with reference to Example 1. ii r J/433 i l/g’ -V C- i.

11. A food product prepared by the process substantially as herein described with reference to Example 2. DATED this 22nd Day of January 1992 FRISCO-FINDUS AG Attorney: IAN T. ERNST Fellow Institute of Patent Attorneys of Australia of SHELSTON WATERS So a. a o a a I I i I L

AU40992/89A
1988-09-26
1989-08-31
Crumb coating

Ceased

AU622475B2
(en)

Applications Claiming Priority (2)

Application Number
Priority Date
Filing Date
Title

CH88115791

1988-09-26

EP88115791A

EP0360881B1
(en)

1988-09-26
1988-09-26
Crumb coating

Publications (2)

Publication Number
Publication Date

AU4099289A

AU4099289A
(en)

1990-03-29

AU622475B2
true

AU622475B2
(en)

1992-04-09

Family
ID=8199366
Family Applications (1)

Application Number
Title
Priority Date
Filing Date

AU40992/89A
Ceased

AU622475B2
(en)

1988-09-26
1989-08-31
Crumb coating

Country Status (8)

Country
Link

EP
(1)

EP0360881B1
(en)

AU
(1)

AU622475B2
(en)

CA
(1)

CA1330897C
(en)

DE
(1)

DE3881049T2
(en)

ES
(1)

ES2019157A6
(en)

NO
(1)

NO174371C
(en)

PT
(1)

PT91809B
(en)

ZA
(1)

ZA896753B
(en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

DE10157608B4
(en)

2001-11-26
2005-12-15
Dirk Meininghaus

Process for the production of oven beating flour and oven beating flour produced afterwards

US7682640B2
(en)

2001-11-26
2010-03-23
Dirk Meininghaus
Process for producing baked bread crumb product and baked bread crumb product

US20120177792A1
(en)

2011-01-07
2012-07-12
Matthew Lee Chatham
Method of making fries from crepes

Citations (3)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

CA1202513A
(en)

1982-11-01
1986-04-01

Edward C. Coleman

Product and process for imparting fried taste to baked foodstuffs

US4640837A
(en)

1985-10-15
1987-02-03

General Foods Corporation

Coating composition for microwave cooking

GB2185874A
(en)

1986-01-30
1987-08-05

Ranks Hovis Mcdougall Plc

Preparation of edible particulate coating

Family Cites Families (1)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

DE3579817D1
(en)

1985-09-12
1990-10-25
Frisco Findus Ag

METHOD FOR PRODUCING A FOOD COATING.

1988

1988-09-26
EP
EP88115791A
patent/EP0360881B1/en
not_active
Expired – Lifetime

1988-09-26
DE
DE88115791T
patent/DE3881049T2/en
not_active
Expired – Lifetime

1989

1989-08-31
AU
AU40992/89A
patent/AU622475B2/en
not_active
Ceased

1989-09-01
CA
CA000610151A
patent/CA1330897C/en
not_active
Expired – Fee Related

1989-09-04
ZA
ZA896753A
patent/ZA896753B/en
unknown

1989-09-20
NO
NO893743A
patent/NO174371C/en
not_active
IP Right Cessation

1989-09-25
ES
ES8903232A
patent/ES2019157A6/en
not_active
Expired – Lifetime

1989-09-26
PT
PT91809A
patent/PT91809B/en
not_active
IP Right Cessation

Patent Citations (3)

* Cited by examiner, † Cited by third party

Publication number
Priority date
Publication date
Assignee
Title

CA1202513A
(en)

1982-11-01
1986-04-01
Edward C. Coleman
Product and process for imparting fried taste to baked foodstuffs

US4640837A
(en)

1985-10-15
1987-02-03
General Foods Corporation
Coating composition for microwave cooking

GB2185874A
(en)

1986-01-30
1987-08-05
Ranks Hovis Mcdougall Plc
Preparation of edible particulate coating

Also Published As

Publication number
Publication date

CA1330897C
(en)

1994-07-26

DE3881049T2
(en)

1994-01-13

ES2019157A6
(en)

1991-06-01

EP0360881A1
(en)

1990-04-04

EP0360881B1
(en)

1993-05-12

AU4099289A
(en)

1990-03-29

PT91809A
(en)

1990-03-30

NO893743D0
(en)

1989-09-20

PT91809B
(en)

1995-07-18

NO893743L
(en)

1990-03-27

NO174371B
(en)

1994-01-17

ZA896753B
(en)

1990-06-27

NO174371C
(en)

1994-04-27

DE3881049D1
(en)

1993-06-17

Contact information