Process for making gel-coated foods

Details Process for making gel-coated foods Process for making gel-coated foods

1995-05-12

1997-01-21

Kepplinger, Esther

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Including subsequent specified treatment of coating

426289, 426293, 426 94, 426 97, A23L 105, A23B 716, A21D 1508, A21D 1004

Patent

active

055957773

DESCRIPTION:

BRIEF SUMMARY
BACKGROUND OF THE INVENTION

The invention relates to a process for coating a food substrate with dry bread material and a gel forming substance.
It is well known to form a film around food products such as seafood, meat, poultry, vegetables, cheese and dough products for effective results with respect to shelf life and product integrity. Earle et al., U.S. Pat. No. 3,255,021 and Earle U.S. Pat. No. 3,395,024 exemplify the prior art process of using two solutions to form an alginate film which will hold and bind products together and encapsulate same, thereby retarding oxidation, rancidity, dehydration and moisture migration.
Earle et al., U.S. Pat. No. 4,504,502 describes a food product made by applying an aqueous dispersion containing water soluble algin to the surface of a food substrate, and applying a dry gelling mixture to the algin-coated food substrate for a period of time sufficient to form a substantially continuous edible film along the surface of the food product.


SUMMARY OF THE INVENTION

The invention is a process for preparing a gel coated food substrate comprising:
a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex;
b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and
c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.
Preferably, the process includes the application of flour to the food substrate prior to step a).
The gel-forming solution comprises one or more gel-forming polysaccharides which form gels in the presence of sodium ions, calcium ions, or a combination of sodium ions and calcium ions. The aqueous gel-forming solution is preferably applied by spraying means. More preferably, the gel-forming polysaccharide is water soluble algin or gellan gum. The preference for water soluble algin or gellan gum depends on the conditions at which gel formation is desired.
If gel formation is desired at elevated temperatures, e.g. above room temperature, gellan gum is preferred. Because sodium ions and calcium are both effective for forming gellan gum gels, either sodium ion sources or calcium ion sources, or both, are suitable for batter preparation.
If gel formation is desired at room temperature or below, water soluble algin is preferred. Because polyvalent cations, e.g. calcium ions, are required for forming water soluble algin gels, calcium ion sources are preferred for batter preparation.


DETAILED DESCRIPTION OF THE INVENTION

According to the present invention, battered and breaded foods can be prepared which have a fatty taste and which are not fried. The foods are coated, e.g. by spraying, brushing, or dipping means, with a gel-forming solution according to the procedure outlined below, and optionally heated, e.g. baked in a conventional oven. Typically, the procedure of the invention is used to prepare chicken pieces, onion rings, cheese sticks, onion snacks, and potato chips.
Food products prepared according to the procedure of the present invention have the following general composition:


______________________________________ food substrate 32-78% batter 10-30% bread material 4-16% gel film 8-22% ______________________________________
Preferably, the food substrate is predusted with all purpose flour in an amount of up to 2% of the final prepared food product.
More preferred food products comprise 44-64% food substrate, about 1% all purpose flour (dusting), 15-25% batter, 8-13% bread material, and 12-17% gel film. Even more preferred food products comprise about 54% food substrate, about 1% all purpose flour (dusting), about 20% batter, about 10% bread material, and about 15% gel film.
Food substrates include, for example, seafood, meat, poultry, vegetable, e.g. onions, potatoes, green peppers, zucchini, and squash, fruits, combinations or dough pr

REFERENCES:
patent: 3078172 (1963-02-01), Libby
patent: 3676158 (1972-07-01), Fisher et al.
patent: 3682654 (1972-08-01), Johnson
patent: 3865962 (1975-02-01), Earle
patent: 4622225 (1986-11-01), Tu et al.
patent: 5362505 (1994-11-01), Hsieh et al.

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