MICROWAVE COOKABLE BATTER

Abstract: A batter mix which can be made into a batter emulsion for coating on foodstuffs that are to be frozen and subsequently cooked by amicrowave oven. The mix comprises from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of gluten-free flour and from 8 to 12 parts by weight of protein.

Description: - i - MICROWAVE COOKABLE BATTER This invention relates to a coating for foodstuffs which is cookable by means of a microwave oven. The invention relates particularly to a microwave cookable batter although breaded coatings are also disclosed. Conventional batters which are suitable for coating foodstuffs to be fried are not suitable for microwave cooking. Although the coated foodstuffs may be correctly cooked, the cooked batter is often chewy and may have a poor texture and/or taste. According to the invention there is provided a batter mix composition mixable with water to form a microwave cookable batter emulsion comprising from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free and from 8 to 12 parts by weight of protein. The modified starch may comprise a mixture of high amylase starch such as yellow cornflour starch and dextrinised starch such as dextrinised cornflour starch. The proportions of amylase to dextrinised starch are preferably in the range by weight 7:1 to 3.5:1. The substantially gluten-free flour may comprise soya flour or wheat flour which has been treated to remove the gluten. The absence of gluten helps to ensure that elastic, soggy batter is not formed when the product is cooked. Use of a proportion of uncooked - 2. - soya flour having a high enzyme contact is preferred for example a proportion of one part by weight of high enzyme soya flour to six parts of, soya flour may be used. Lecithinated soya flour may also be used. Other flours can be used in place of, or in combination with soya flour, for example rice flour, potato flour, cornflour, wheat flour or any other starch or flour having the same characteristics as soya flour. The protein is preferably egg protein or a protein similar to egg protein which may be for example dried egg albumen. The protein acts both as a foaming agent and a foam stabiliser. During cooking the protein is believed to be adsorbed onto the interface between an oil film and the air. The protein coagulates as the temperature rises forming a rigid bubble or other layer in the batter. To ensure the formation of an emulsion when the batter mix is combined with an appropriate liquid such as water, milk or mixture thereof, the batter mix preferably comprises an emulsifying agent. Examples of emulsifying agents include egg yolk, lecithin, polypeptide emulsifiers, and fatty acid esters such as glyceryl monostearate. An emulsifying agent need not be used if a suitably uniform emulsion can be formed without it. The emulsion can be produced in any way, that is to say, chemically or mechanically. The batter mix in accordance with this invention preferably incorporates from 0.5 to 2%, preferably from 1.0 to 2.0% by weight of a reducing sugar. Use of D-xylose is preferred although fructose or other non-sweetening reducing sugars may be employed. Use of reducing sugars enhances the flavour of foodstuffs and accelerates the Maillard Reaction which causes browning of the cooked batter. The preferred batter mix may also incorporate from 0.5 to 1.5% by weight of D-glucono-^-lactone which serves to control the Maillard Reaction due to conversion of the lactone into gluconic acid without such control. The Maillard Reaction might be excessive due to the presence of the reducing sugar. The batter mix in accordance with this invention may include from 0.5 to 1.5% by weight of a substance which forms a lipophobic barrier to reduce oil uptake by the batter and to .enhance the freezing characteristics. Examples include cellulose, for example methyl cellulose is preferred although alginates or other substances may be employed. The barrier forming substance may be included in the batter mix or batter emulsion. Alternatively, or in addition the barrier forming substance may be applied by spraying or otherwise onto crumbs used in formation of breading to improve their texture and performance upon freezing. The combination of methyl cellulose and D-xylose is particularly advantageous in enhancing browning of the batter. Uptake of water by the batter after microwave heating is also enhanced, leading to formation of a - 4 - crisp product. In use the batter mix is combined with a liquid such as water, milk or mixtures thereof and an emulsion formed. The amount of liquid used depends on the consistency of the batter required. Generally the proportions by weight of liquid to batter mix will be of the order of 2:1 to 3:1 preferably 2.5:1. The batter emulsion can be coated on food in any suitable way. Foodstuffs may be predusted prior to coating with the batter emulsion. Use of high amylase starch or albumen is preferred although flour or other materials known to those skilled in the art may be employed. Alternatively or in addition a precoat of methyl cellulose may be employed. Prior to cooking breading may be applied to the coated foodstuff. Oriental, Japanese or Panko crumbs may be employed. The following Example further illustrates the invention. EXAMPLE A batter mix was formulated according to the following recipe. % by weight based on the total weight of the mix High amylase starch (Microcrisp) 40 Dextrinised starch (Microcrisp D) 8 Dried egg yolk (Hanningsen' s type Yl ) 3 Dried egg white (Henningsen 1 s P.19) 10 Methyl cellulose (Methocel P.50) 1 Soya flour 30 High enzyme soya flour 5 Glyceryl monostearate 1 D-xylose 1 Glucono-S-lactone 1^ 100 100 g of the mix was blended with 250 ml of water to form a batter emulsion. Pieces of cod 4 cm x 2 cm in size were dried and predusted with powdered albumen powder. The pieces were then coated with the batter emulsion and crumbed using large Japanese type crumbs. The pieces were par fried for 2 minutes. The resultant batter coating was very acceptable, being very crisp and tasty. The pieces were then placed in a dish, covered with film to exclude as much air as possible then placed in a blast freezer. The pieces were maintained below -10°C for 7 days after which they were cooked from deep frozen in a standard catering 150 W microwave oven. The cooked pieces were then examined and tasted. The texture of the product was measured using the Warner Bratzler shear test wherein a sample was inserted into a triangular opening in a blade and then sheared by passage of the blade between two rectangular bars. The force applied to the blade was recorded using a chart recorder. The product was found to have a good taste and texture. The fat content of the batter was low and the batter was firm and crisp. Comparison of the results of the shear test with results from proprietory fried and other products showed the product of the invention to be comparable with fried fresh and non-frozen products.

Claims: CLAIMS 1. A batter mix composition mixable with water to form a microwave cookable batter emulsion comprises from 35 to 60 parts by weight of modified starch, from 25 to 45 parts by weight of flour, said flour being substantially gluten free, and from 8 to 12 parts by weight of protein. 2. A batter mix as claimed in Claim 1 wherein the modified starch comprises a mixture of high amylase starch and dextrinised starch. 3. A batter mix as claimed in Claim 2, wherein the proportion of amylase starch to dextrinised starch is in the proportion 7:1 to 3.5:1 by weight. 4. A batter mix as claimed in any preceding claim wherein the substantially gluten free flour comprises soya flour, rice flour, potato flour, cornflour, or wheat flour. 5. A batter mix as claimed in any preceding claim, wherein the protein comprises egg protein. 6. A batter mix as claimed in any preceding claim, wherein the mix further comprises an emulsifying agent. 7. A batter mix as claimed in Claim 6, wherein the emulsifying agent comprises egg yolk, lecithin a polypeptide, a fatty acid ester or mixtures thereof. 8. A batter mix as claimed in any preceding claim, wherein the mix further comprises a reducing sugar. 9. A batter mix as claimed in any preceding claim, wherein the mix further comprises D-glucono-§-lactone. 10. A batter mix as claimed in any preceding claim, wherein the mix further comprises a substance -capable of forming a lipophobic barrier. 11. A batter mix substantially as described herein with reference to the Example. 12. A batter emulsion formed by dispersing a batter mix as claimed in any preceding claim in a liquid. 13. An emulsion as claimed in Claim 12 wherein the liquid is water, milk or a mixture thereof. 14. Foodstuffs coated with batter emulsion as claimed in Claim 12 or Claim 13. 15. A foodstuff as claimed in Claim 14 wherein the said foodstuff is predusted prior to coating with batter emulsion. 16. A foodstuff as claimed in Claim 14 or 15 wherein the batter emulsion coating is breaded.

Inventors: PICKFORD KEITH GRAHAM, SCHWEIZER WOLFGANG, PICKFORD, KEITH, GRAHAM, SCHWEIZER, WOLFGANG
Applicants: CIBUS SA
Application year: 1988
Main classification: A23P1
IPC codes: A23L1