DE20121517U1 - Pieces of food topped with crumbly material - Google Patents

Description

Reference number: 201 21 517.9 1 Applicant: Dr. Rudolf Wälti

Pieces of food covered with crumbly material

The present invention relates to pieces of food covered with crumb-like material in accordance with claims 1, 5, 10 or 14 and to a device (vending machine) for dispensing these pieces of food in accordance with the preamble of claim 16.

State of the art

In the conventional, well-known method of breading food, the product to be breaded, especially meat (-» schnitzel) or fish (-> fish fingers, —»· fried herring) is first coated in beaten egg or in a mixture of beaten egg or egg white and milk and, if necessary, water, and then sprinkled with breadcrumbs or coated in breadcrumbs; particularly moist meat or fish are first coated in grain flour or dusted with grain flour before the breading described above begins. The breaded food is then baked floating or semi-floating in baking oil or shortening, or fried in a shallow pan with the addition of oil or fat.

Description of the invention Object of the invention

The object of the invention is to provide a novel adhesive with crumbly material

-· Continuation p. 2 ff. of the original documents -

to create a topped food that opens up new flavours and is preferably easily digestible.

Below we provide some conceptual definitions which are not necessarily obvious from common usage.

The expression "paniert" as well as "Panade" has been deliberately avoided. According to Duden, "Das große Wörtenbuch der deutschen Sprache", Bibligrafikisches Institut Mannheim/Wien/Zürich, 1980, the keyword "panieren" means the following:

"... (meat, fish, etc.) dip in beaten egg yolk, milk, etc. before frying and sprinkle with breadcrumbs or roll in flour: breaded schnitzel"

Duden defines “Breadcrumbs” as:

"Porridge made from breadcrumbs or flour and beaten egg yolk for breading" and "Porridge-like mixture (e.g. made from flour, eggs, fat with spices) as an extender and binding agent for stuffing"

The same Duden defines the term "flour" as: "ground, crushed, etc.: "powdery, powder-like product, foodstuff that is produced by grinding cereal grains and is mainly used for baking: ..."

For this reason, the term "powder" is used instead of "flour" to distinguish the invention, which for the reasons stated below does not use ground grain as an adhesion promoter. The same applies to the terms "breading" and "panade", which are only used when eggs or parts of the egg yolk/egg white are used as an additive. The term "breaded" or "panade" is therefore not used in connection with a gluten- or gliadin-free adhesion promoter, as this does not contain any animal protein.

Solution to the task

The problem is solved by the food pieces to be coated with a crumb-like material having a food core element which is surrounded by a powder stirred in a liquid as an adhesion promoter. Water is preferably used as the liquid. The powder contains carbohydrates, but essentially contains no gluten or gliadin and essentially no animal protein. The expression "essentially none" means that these materials are generally not present and if they are present, they are only present as impurities, i.e. with a weight proportion of less than two percent.

cent. The food cores surrounded by this bonding agent are then moved in a crumb-like material, which then forms a coating and remains stuck due to the bonding agent. The whole thing is then baked or fried in either fat or oil.

The adhesion promoter used in the process according to the invention for producing food pieces coated with a crumb-like material essentially contains no gluten or gliadin. Gluten is a term for the gluten protein in bread grains, which makes wheat and rye flour bakeable. Gliadin is a prolamine from wheat and rye, which forms a glue (gluten) together with the glutelins. By largely avoiding gluten or gliadin, which are contained in common flours (wheat, rye), celiac disease (spru) can be avoided, provided that the crumb-like material and the core food element gluten or gliadin do not contain either. Celiac disease is an intolerance with atrophy of the mucous membrane in the small intestine.

The pieces of food covered in the invention are therefore easier to digest. Incidentally, such pieces of food taste different to those usually breaded and, above all, very good.

Spices such as salt, pepper, paprika, curry, aromatics, chives, onions, garlic, chili, coriander, caraway, ginger, turmeric, or mixtures of these and other spices, as well as vegetable oils and/or grated or melted cheese, can be added to the mixed or to be mixed bonding agent to improve or change the taste, especially when mixing. Typical breadcrumbs can be used as a crumb-like material. However, this breadcrumb could in turn cause celiac disease; the risk is reduced, however, because the bonding agent does not contain gluten or gliadin. If there is a risk of celiac disease, meat crumbs, especially minced beef or pork, can be used.

The food pieces do not have to be baked or fried immediately; they can also be baked or fried until the bonding agent has reached a firm consistency. The food pieces treated in this way can then be put into a bag while still warm and then frozen. They can then be thawed again later and fried in hot oil or fat. Thawing and heat treatment can be carried out conventionally, e.g. by thawing in the ambient air and then heat treating in a pan. Thawing and the subsequent heat treatment can also be carried out with

Microwave radiation can be used, although hot circulating air is preferably used in addition to achieve crispy pieces of food.

Rice powder (also incorrectly referred to as rice flour), glutinous rice powder, corn starch powder, corn powder or cassava powder can be used as a liquid-mixable powder for the adhesion promoter. Tapioca powder (17% to 22% amylose; 78% to 83% amylose pectin) or sago, as the starch in cassava is called, can also be used. Rice powder (rice flour) contains around 8.4% protein, 2.5% fat and 89% carbohydrates, with the carbohydrates containing 5% fiber and 1.5% minerals. In corn products, zein is responsible for the adhesive function.

Since you eat with your eyes, you will fry the treated pieces of food until they are golden brown.

A stick shape or snippets will be used as the core element of the food. For other shapes such as spirals, curls ("curlies"), tubes, lattice-shaped perforated or lattice-shaped discs and pieces with a wavy or sawtooth-shaped surface on one or both sides, the imagination is allowed to run wild. The advantage of tubes and lattice-shaped perforated or lattice-shaped discs (pieces) or other surface shapes in particular over sticks or snippets is that they have a high surface to volume ratio. When "coating" this means that a larger amount of the coating material sticks to the core element of the food compared to the stick or snippet shape, which results in increased crispiness.

The food cores are preferably coated with an adhesive and crumb-like material while they are still raw. However, cooked material can also be used, although this may result in a different taste and the amount of work involved is also greater.

Foods with a high carbohydrate content, such as hard vegetable pieces, can be used as core food elements. Hard vegetable pieces include potato sticks, potato chips, carrot, celery, kohlrabi pieces, etc. Of course, soft vegetable pieces such as cauliflower, broccolli, Brussels sprouts, etc. can also be coated. In addition to core food elements with a high carbohydrate content, pieces made from animal protein, such as shrimp, can also be used. It all depends on the desired taste.

Instead of applying just one layer of bonding agent and one layer of crumb-like material to the core elements, this "coating process" can be repeated several times. Good "multiple coatings" can be achieved if you wait a little between the individual coating processes so that residual moisture can escape to the outside, especially from the food core.

The food pieces "coated" according to the methods outlined above can now be served at home, in restaurants and also from kiosks. They can also be dispensed by an automatic dispensing device (vending machine). The dispensing device according to the invention can now dispense the food pieces ready to eat, i.e. warm or simply packaged and intended for preparation.

Such a device has a means of payment input, a storage unit for the pre-prepared food pieces, a portioning unit for a quantity of food pieces corresponding to an entered amount of payment, preferably a packaging unit for the food pieces and an output unit for the packaged food pieces. Preferably, a heating unit is integrated into such a device, with which the food pieces taken in portions from the storage unit can be heated to consumption temperature. If food pieces that have only been fried or baked are stored in the storage unit, they can also be fully baked or fried using the heating unit.

For good long-term storage in such a device, it is best to store the food pieces ready or "semi-ready" frozen in the storage unit and then, after an appropriate amount of money, heat them up in a microwave unit or bake or fry them ready for consumption. To obtain particularly crispy pieces, circulating air or a radiant heater (heating coil) can also be used.

Before filling the bags, the coated food pieces can be frozen in a contact-free state and then filled in while frozen. This process has the advantage that the individual pieces can be almost completely prevented from sticking together.

Potato pieces can be used with the gluten- or gliadin-free adhesion promoter belonging to the invention for crumb-like topping material.

Another invention subject to the same invention umbrella arises,

when potato pieces are coated with any coating. This can be an adhesion promoter that contains animal protein. The above terms then produce "breaded French fries" or "breaded French fries chips" according to the invention.

Ways to implement the invention

Main Example A

According to the present invention, for example, uncooked potato pieces of a suitable shape and size, such as snips or in particular sticks, are first coated with a suitable carbohydrate-containing powder that is gluten-free or gliaden-free and contains no animal protein and is stirred in water (which may contain salt), then coated with crumb-like material and then baked or fried in fat or oil until they are golden brown. If they are to be frozen, they are only briefly baked or fried in fat or oil, then put into bags while still warm and, after sealing the bags, frozen; for consumption, these baked or fried pieces of food can be baked or fried in the oven or in oil or fat without first thawing until they are golden brown.

The potato pieces obtained according to the invention have the following advantageous new properties compared to conventional, untopped, "naked" French fries or chips:

- They show an improved and new taste;

- they stay crispy for a longer period of time because they are more resistant to softening when cooled; - they absorb less fat or oil when baked or fried in fat or oil;

- they go better with different types of sauces, not only with the sauces commonly used, such as ketchup and mayonnaise, but also with sauces commonly used for game dishes, for example; - the absorption of sauces is improved due to the larger surface area;

- they do not stick together during and/or after freezing;

- if they have been frozen, they can be baked in the oven without any fat or oil.

Coating the potato pieces with powder stirred in water (which may contain salt) helps the crumbly material to adhere. In addition to providing adhesion, the coating also ensures that only a small amount of the fat or oil used penetrates into the potato pieces when baking or frying.

The powder used is preferably a food powder that contains carbohydrates but essentially no gluten or gliaden and also essentially no animal protein, such as rice flour. The type of rice is arbitrary; however, it has been shown that glutinous rice powder is the best bonding agent, allowing the thickest coating, so the use of glutinous rice powder is preferred. An example of another suitable powder is tapioca powder ("arrowroot"), which is obtained from the tubers and roots of certain tropical perennials, in particular arrowroot (Maranta).

The salt contained in the water serves to improve the taste, but is not absolutely necessary for the adhesion of the crumb-like coating; it is advisable to use about 5 g of salt to about 5-15, preferably about 10 tablespoons of water. The ratio of powder to water in the "adhesion agent" can vary within wide limits. However, if too much water is used, the powder slurry is too thin and the adhesive layer is not sufficiently thick; if too little water is used, the slurry is too thick and this leads to an inhomogeneous coating of the potato pieces. Satisfactory results are obtained by using about 5-15, preferably about 10 tablespoons of water to about 50 g of powder.

In the next step, the potato pieces with an adhesive layer are coated with crumb-like material. To do this, the potato pieces to be coated can be turned in this material, or they can be sprinkled with it in a sieve, whereby non-stick material falls through the openings of the sieve and can be reused. In each case, enough crumb-like material is required until the adhesion promoter can no longer absorb any more material. As already mentioned, an adhesion promoter made from glutinous rice powder can absorb the most crumb-like material.

All common products available on the market with the name breadcrumbs can be used as crumb-like material. The term "pa-

Breadcrumbs" is the general term for products made from bread that has been dried or toasted (for example in the oven), which is grated or crushed after cooling and then finely sieved. Breadcrumbs should be fine and dry (coarse breadcrumbs look unkempt and burn quickly). Breadcrumbs are also often referred to as "breadcrumbs". If desired, various ingredients can be added to the breadcrumbs, such as hard grated cheese, ground (hazel) nuts, sesame or other seeds, nutmeg, paprika, curry or other spices, etc.

However, the preferred crumb-like material is finely ground bread, rolls or coarse bread flour without any further additives.

Once the coating process is complete, the coated potato pieces can be baked floating or semi-floating in baking oil or shortening, or fried in a shallow pan with the addition of fat or oil until they are golden brown. If they are to be frozen, they are only baked or fried briefly, i.e. for about one to five minutes, depending on the temperature of the oil or fat, in hot fat or oil, then put into bags while still warm and, after sealing the bags, frozen; these baked or fried products can be eaten without first defrosting in the oven or in oil or fat until they are golden brown.

When baking or frying, or when baking or searing, or when baking or frying products that have only been baked or seared for a short time, the temperature can vary within a wide range, conveniently from about 100 ^° C to around 300 ^° C, preferably up to about 170-260°C; essentially, this temperature only determines the time required or the speed of preparation.

The following examples are intended to illustrate the invention in more detail but do not limit its scope in any way.

Example A1

Peel 500 g of raw potatoes and cut them into slices about 1 cm thick, then cut these slices into sticks about 1 cm wide. The sticks obtained are washed and dried well with a cloth.

50 g rice flour (preferably glutinous rice powder), 5 g table salt and 10 tablespoons of water are mixed thoroughly by stirring. Then add the potato sticks and stir thoroughly so that all the potato sticks are well coated.

The coated potato sticks are allowed to drain briefly in a sieve and then rolled in breadcrumbs until no more breadcrumbs are absorbed.

The topped potato sticks are then fried in oil until they are golden brown.

Example A2

Proceed as in example A1, but use tapioca powder, corn starch powder, corn powder or cassava powder instead of rice flour. If you use these powders, mix 50g with about 60 ml of water, and add salt, pepper, paprika, and aromatics to taste, for example, with a total weight of about 5g.

Example A3

Proceed as in example A1 or A2, but instead of breadcrumbs use only finely ground pieces of bread or rolls - so-called crumbs without any other essential additives.

Example A4

Proceed as in example A1 or A2, but use meat crumbs, especially minced beef or pork, instead of breadcrumbs.

Example A5

Proceed as in examples A1 to A4, but instead of potatoes, use other hard vegetables such as carrots, celery,... or soft vegetables such as cauliflower, broccoli,...

Example A6

The procedure is analogous to example A1, but a period of half an hour to two hours is allowed to pass so that the moisture contained in the potato pieces comes out and is transferred to the coating. The now moistened surface allows the material to be turned over again in the crumbly material. A second layer is then applied to the first layer. This process can also be repeated with the addition of more adhesion promoter.

Example A7

The procedure is analogous to one of the examples A1 to A6, but prawns (crabs) are used as the core food elements. Instead of prawns, shelled mussels can also be used.

Example A8

Proceed as in example A1 or A2, but the coated potato sticks are only briefly baked in oil until the bonding agent has reached a firm consistency, which takes about one to two minutes. The baked, breaded potato sticks are placed in plastic bags while they are still warm, sealed and then frozen. To eat, the frozen, baked, coated French fries are baked in the oven or in oil or fat without defrosting until they are golden brown.

This procedure can be applied analogously to the other examples.

Main Example B

The procedure is analogous to examples A1, A3, A4, A6 or A8, but only potato pieces in the form of sticks or snippets are coated with a conventional breading containing egg yolk or egg white, whereby the product produced could then be described with a keyword "breaded French fries".

The "coated" food pieces produced according to the above description can be dispensed automatically using a device such as that mentioned above, by inserting money or by debiting a credit card.

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Claims (17)

1. Pieces of food with a crumb-like material adhering to them, with food core elements which are surrounded by a powder that can be stirred in a liquid, preferably water, as an adhesion promoter for the crumb-like material, whereby the powder contains carbohydrates but essentially contains no gluten or gliadin and no animal protein; and the food core elements surrounded by the adhesion promoter can then be coated with the crumb-like material by moving it around, and the whole can then be baked or fried in either fat or oil. 2. Food pieces according to claim 1, characterized in that rice flour, especially glutinous rice powder, preferably corn starch powder, especially corn powder, very particularly cassava powder serves as an adhesion promoter as a powder that can be mixed in liquid and in particular the elements surrounded by crumb-like material are baked floating in baking oil or shortening or fried in a flat pan with the addition of oil or fat until they are golden brown. 3. Food pieces according to claim 1 or 2, characterized in that carbohydrate-containing pieces can be used as the food core elements and can be surrounded with the adhesion promoter, in particular in the raw state, wherein preferably hard vegetable pieces serve as the food core elements, which are mainly in the form of sticks or snippets and preferably consist of potatoes for the production of coated French fries or French fries chips. 4. Food pieces according to one of claims 1 to 3, characterized in that pieces containing animal protein can be used as the food core elements and can be surrounded with the adhesion promoter, in particular in the raw state, wherein preferably shrimps serve as the food core elements. 5. Potato pieces coated with a crumb-like material as food pieces, in which potato core elements in the form of sticks or snippets are assumed to be the food core elements, which can be surrounded by an adhesion-promoting liquid, preferably slimy material, which contains protein or preferably gluten or gliadin, and the food core elements surrounded by an adhesion promoter can then be coated with the crumb-like material by moving it around, and the whole can then be baked or fried in either fat or oil to obtain "breaded" French fries or chips. 6. Food pieces according to one of claims 1 to 5, characterized in that spices such as salt, pepper, paprika, curry, aromatics, onion powder, ... are added to the adhesion promoter during mixing and are preferably used as crumb-like material, in particular just finely ground pieces of bread or rolls or, above all, meat crumbs, in particular minced beef or pork. 7. Food pieces according to one of claims 1 to 6, characterized in that the foodstuffs covered with crumb-like material can be baked or fried briefly in fat or oil, in particular floating in baking oil or shortening or with the addition of fat or oil, preferably in a flat pan, especially only baked or fried until the adhesion promoter has reached a firm consistency, preferably the food pieces covered in this way can be filled into bags and then frozen and later thawed and/or heated at room temperature, preferably with microwave radiation, preferably with hot air, especially with heat radiation ("baking/roasting oven") or in particular subsequently finished in hot oil or fat, especially crispy, bakeable or fried. 8. Food pieces according to one of claims 1 to 7, characterized in that the food core elements are surrounded with the adhesion promoter and then with a crumb-like material, then briefly baked or fried in fat or oil and in particular floating in baking oil or shortening or with the addition of fat or oil, preferably in a flat pan, especially baked or fried only until the adhesion promoter has reached a firm consistency and this process can be repeated at least once. 9. Food pieces according to claim 8, characterized in that a break of such a length of time can be inserted between the baking or frying processes that residual moisture still contained in the food core element can penetrate through the "coating" already applied in order to keep crumb-like material adhering, preferably with a reduction in adhesion-promoting material, in at least one subsequent coating. 10. Food pieces covered with crumb-like material with a food core element and an adhesion-promoting coating for the crumb-like material, characterized in that the adhesion-promoting coating contains carbohydrates, but essentially no gluten or gliadin and also essentially no proportion of animal protein, but preferably contains spices, such as in particular salt, pepper, paprika, curry, aromatics, onion powder, . . . and preferably the adhesion-promoting coating contains rice powder, especially glutinous rice powder, in particular corn powder, preferably cassava powder. 11. Food pieces according to claim 10, characterized in that they are designed as sticks or snippets, the food core elements are carbohydrate-containing pieces, preferably made of hard vegetables, preferably potatoes. 12. Food pieces according to claim 10, characterized in that the core food elements are pieces containing animal protein, preferably shrimp. 13. Food pieces according to one of claims 10 to 12, characterized in that the crumb-like material is breadcrumbs or, in particular, comprises meat crumbs, in particular minced beef or pork, and the topped food pieces are crispy in a special way. 14. Potato pieces covered with crumb-like material as food pieces with a potato core element as the food core element and an adhesion-promoting coating for the crumb-like material, wherein the adhesion-promoting coating contains protein and/or preferably contains gluten or gliadin, and in particular spices, such as in particular salt, pepper, paprika, curry, aromatics, onion powder, . . . 15. Food pieces according to one of claims 10 to 14, characterized in that they are packaged in a fried, preferably baked, state in bags and deep-frozen for later consumption, preferably by later frying or baking in baking oil or shortening. 16. Device for dispensing preferably ready-to-eat food pieces according to one of claims 10 to 15 with a means of payment input, a storage unit for the food pieces, a portioning unit for a quantity of food pieces corresponding to an entered amount of payment, in particular a packaging unit for the food pieces and a dispensing unit for the food pieces, characterized by a heating unit with which the food pieces taken in portions from the storage unit can be heated to consumption temperature. 17. Device according to claim 16, characterized by a cooling unit in which the pretreated food pieces are stored, in particular deep-frozen, and preferably a microwave unit or, preferably, a hot air blower, in particular a heat radiation source (baking or roasting oven-like device) as a heating unit.