A METHOD FOR MANUFACTURING FRYING POWDER AND FRYING POWDER

Abstract: A method to manufacture a granular crumb mixture for use as coating of foodstuffs, by means of which crumb mix a food product can be produced without frying yet looking like and having the color of a fried breaded product. Adding of colorant has been combined with the process of manufacturing breadcrumbs, known as such and ingredient of the mixture, either in the breadcrumb dough stage or mixing the colorant direct with the ready-made crumb mix and by the manufacturing process a fat component with a melting temperature of more than 45 DEG C is mixed either with the breadcrumb dough or the ready-made crumb mix.

Description: A METHOD FOR MANUFACTURING FRYING POWDER AND FRYING POWDER The invention relates to a production method of a crumb mix preparation to be used as coating for foodstuffs and by means of which crumb mix manufactured by said method the product can be made, without frying, to look as it were breaded in a frying pan. Previously known is the preparation of breadcrumb coated food material fried in a pan in fat at a temperature of appr 120° to 160° C. On breading, the product, meat or fish, becomes a brown yellowish colour and, due to fat, a greasy gloss. Frying, necessary by breading and, accordingly, heating the product much over its serving temperature, take time and energy in restaurants as well as by home cooking. When breading in pan, the product must be turned often and watched all the time. By means of the method and crumb mix preparation as per this invention, the consumption of energy is reduced and a corresponding pan-breaded-like appearance is easily obtained in the product. The method and crumb mix preparation as per this invention are characterized by what is presented in the patent claims. The advantage of this invention is facilitation of cooking when, for instance, a steak or corresponding can be made to look as it were fried in a pan heating it only appr. to 60°- 80°C, even in the microwave oven, for instance. The products can be ready-coated with crumb mix as per the invention or the user can coat the product with crumb mix as per the invention before heating it. The invention provides the possibility to use healthy fats and low temperatures. Due to the organic colourant, also the colour of the product becomes similar to the colour by prior known breading. In spite of its fat content, the production process of crumb mixture keeps the granular crumb mix running. Thus it is easily manageable when kept at proper temperature under 45°C, most suitably less than 40°C. The crumb mix can thus be kept in the packing, stored, transported and sold as ready mixture yet preserving its qualities. In the following the invention is disclosed with reference to the enclosed drawing, which is a schematic representation of the manufacturing method of the crumb mix preparation. As well known, the basic ingredient of crumb mix are breadcrumbs generally made by the normal baking process, i.e. making a bread dough, baking the bread in oven, letting it dry and grinding it into crumbs. As flour any cereal grains or flour mixtures of such grains or starches separated from them can be used, the amylose content of which can vary from 0 to 70%. The breads are ground into proper granule size in order to get breadcrumbs. Most of the breadcrumb mixtures can be combined extruding them in a l-screw or 2-screw extruder at 120°-180°C adding water so that the water content is 10- 15%. The exstrudate is ground and sifted into proper granular shape, which is, for instance, 0,1 — 0,5 mm. The colour shade of the crumb mix preparation is produced in adding carotene fi or MaiHard colour or both to the water or flour of the dough (lines 4 and 5 in the scheme). The colourant, as carotene β , can be added into breadcrumbs which are to be extruded (line 7) or into the flour mixture or the starch mixture (line 4) and also mix with the crumb mix preparation (line 6). Maillard colour is produced heating a water solution of xylose and glycine in proportion 1:1 to 160°C and dehydrating the water solution into powder. The Maillard colour components should be added before baking in order to produce colour. By extrusion, the components can also be mixed with the water to be added and keep the temperature by extrusion at 160°C, whereby colour is produced also in this manner. On the other hand, ready-made Maillard colour can be mixed even with the crumb mix preparation. The B-carotene can, for instance, be Rochen 10%, which is a water soluble carotene powder. The content of the fat component can vary from 5 to 35% of the quantity of flours. Adding a fat component to the process is less problematic and it can be carried out in several stages. Fat can be mixed with the flours before baking (line 1), mixed with breadcrumbs by extrusion (line 2) or added to the crumb mix preparation (line 3.) Since in this embodiment a fat melting temperature of appr. 35°-60°C is demanded, most suitably 45°-60°C, all grinding must be carried out preferably at a temperature under 35°C while the fat component is in the mixture. The advantage of the embodiment of this invention is that the fat component is added to the ready-made crumb mix as microcapsules. The mix then retains its well-running quality. For the microcapsule shells a material is chosen that melts at least at ab. 60°C so that the fat can spread in the crumb mix preparation at mild temperatures, on warming up in a microwave oven, for instance. The melting temperature of the fat in the capsule is 20°-60°C, still less than the melting temperature of the capsule. For instance, the capsule material is, fat, protein or carbohydrate, the melting temperature of which is higher than that of the fat in the capsule. The crumb mix preparation as per this invention contains breadcrumbs as its basic ingredient, organic material as colourant, for instance carotene β and possibly also Maillard colour, and the fat component, whose melting temperature is 20°-60°C if the component is inside the microcapsule, or 45°- 60°C if the component is mixed with the crumb mix preparation. The crumb mix preparation is granular at temperatures under 45°C and well-running. The granule size is 0,1-0,5 mm. For instance, the fat component is partly hydrogenated or not hydrogenated vegetable oil not containing any lauric acid. Also animal fats are possible. With the method a crumb mix preparation is manufactured in different yellowish shades, which turns into a product that feels and looks greasy if it is heated at temperatures of 45°-50°C or higher. It is the objective that the fat melts and appearance changes only by the final warm up of the product before serving it.

Claims: PATENT CLAIMS 1. A method to manufacture a granular crumb mixture for use as coating of foodstuffs, by means of which mixture a food product is produced without frying yet looking like and having the colour of a fried breaded product, and in which method the colourant is added to the dough or mixed with ready-made breadcrumbs, characterized in that by the manufacturing process as fat component lauric-acid-free hydrogenated or not-hydrogenated vegetable oil with a melting temperature of more than 45°C is added either to the breadcrumb dough, the ready-made breadcrumbs or the crumb mix, or the fat component is mixed with the crumb mix wrapped in capsules that melt at a temperature over 45°C, whereby the melting temperature of the fat component is between 20° and 60°C. 2. A method according to patent claim 1 characterized in that as colourant B-carotene or/and Maillard colour is added. 3. A method according to patent claim 1 and 2 characterized in that the fat component is added to the mixture at a temperature over 50°C. 4. A granular crumb mix meant as coating for foodstuffs, made of a basic ingredient, a colourant and a binding agent, stored at temperatures under 45°C, the basic ingredient of which is breadcrumbs, the colourant an organic colour and the binding agent a fat component or fat-like material, characterized in that the fat component is hydrogenated or not-hydrogenated lauric-free-acid animal oil that is directly mixed with the crumb mix, its melting temperature being then over 45°C, or the said fat component is added in form of microcapsules to the crumb mix, its melting temperature being then between 20°C and 60°C. 5. A crumb mix according to patent claim 4 characterized in that the coulurant is carotene /3 and/or Maillard colour. 6. A crumb mix according to patent claim 4 and 5 characterized in that the fat component is as microcapsules in the crumb mix and the shell of the capsules have a melting temperature of less than 60oC. 7. A crumb mix according to patent claim 4 characterized in that the capsule shell material is fat, protein or carbohydrate with a melting temperature higher than that of the fat inside the capsule. AMENDED CLAIMS [received by the International Bureau on 20 July 1998 (20.07.98); original claims 1-7 replaced by new claims 1-6 (1 page)] 1. A method to manufacture a granular crumb mixture for use as coating of foodstuffs, by means of which mixture a food product is produced without frying eyt looking like and having the colour of a fried breaded product, and in which method the colourant is added to the dough or mixed with ready-made breadcrumbs, characterized in that by the manufacturing process as fat component lauric-acid-free hydrogenated or not-hydrogenated vegetable oil is mixed with the crumb mix wrapped in capsules that melt at a temperature over 45°C, whereby the melting temperature of the fat component is between 20° amd 60° C. 2. A method according to claim 1 characterized in that as colourant β-carotene or/and Maillard colour is added. 3. A granular crumb mix meant as coating for foodstuffs , made of a basic ingredient, a colourant and a binding agent, stored at temperatures under 45 °C, the basic ingredient of which is breadcrumbs, the colourant an organic colour and the binding agent a fat component or fat-like material, characterized in that the fat component is hydrogenated or not-hydrogenated lauric-acid-free vegetable oil that is added in form of microcapsules to the crumb mix whereby the melting temperature of said component is between 20° and 60 °C. 4. A crumb mix according to claim 4 characterized in that the colourant is carotene β and/or Maillard colour. 5. A crumb mix according to claim 3 and 4 characterized in that the fat component is as microcapsules in the crumb mix and the shell of the capsules have a melting temperature of less than 60°C. 6. A crumb mix according to claim 3 characterized in that the capsule shell material is fat, protein or carbohydrate with a melting temperature higher than that of the fat inside the capsule.

Inventors: MYLLYMAEKI OLAVI, RAENTILAE ANSSI, MYLLYMAEKI, OLAVI, RAENTILAE, ANSSI
Applicants: LEIVON LEIPOMO OY
Application year: 1998
Main classification: A23P1
IPC codes: A23L1