Composition for breading food products with amaranth flour

Abstract

The invention relates to the field of food industry, namely, to a breading mixture for food products, such as meat, fish, dairy and vegetable semi-finished products subject to heating. The technical result of the claimed invention is an increase in the organoleptic properties of a product prepared by frying or deep-frying while maintaining health benefits. The technical result is achieved with a breading mixture for food products containing the following components, % by weight: flour - 70-90%, corn, potato or tapioca starch - 2-25%, leavening agent - 0.1-5%, salt - 0.5-2%, paprika extract - 0.09-1%, wherein, the flour is selected from the group: amaranth flour or a mixture of amaranth flour with rice and / or wheat flour, wherein the content of amaranth flour in a mixture with rice and / or wheat flour is 40-60% of the weight of the entire mixture.

Description

[0001] COMPOSITION FOR BREADING FOOD PRODUCTS

[0002] WITH AMARANTH FLOUR

[0003] The invention relates to the field of food industry, namely, to a breading Composition for food products, such as meat, fish, dairy and vegetable semi-finished products subject to heating.

[0004] In cooking, the process of breading various semi-finished products is widely used before frying. Breading helps reduce the evaporation of water from the surface of a semi-finished product during heat treatment and obtain a more juicy product with an appetizing crispy golden crust.

[0005] However, it is known that eating products fried in oil or deep-fried can be harmful to health due to the following:

[0006] 1. During cooking, sugars and proteins are released from breaded products, which upon Maillard reaction form colored compounds with a bitter taste (melanoidins); the latter catalyze the oxidation of fats, the formation of peroxides, aldehydes and other decay products that are carcinogenic, leading to a reduction in the number of cycles of using frying oil due to the accumulation of harmful substances in the oil and a decrease in the organoleptic properties of the finished product, which acquires a bitter taste and the appearance of a burnt product;

[0007] 2. Breading also has a tendency to bum, especially when cooking products with a longer frying time, which also contributes to the formation of harmful substances and a decrease in the organoleptic properties of the finished product.

[0008] Nevertheless, a significant variety of breadings is known, where the most popular and simple is wheat flour applied to the pre-dried or pre-sprinkled with water or a Composition of water and lemon juice surface of the semi-finished product, while it is quickly moistened, forming a sticky and fairly well-retained layer on the surface of the product.

[0009] However, breading semi-finished products only with wheat flour does not allow you to get a finished product with high organoleptic properties, since breading with wheat flour does not ensure sufficient adherence of crust to finished products during heat treatment, which contributes to significant dehydration with a decrease in the yield of finished products with an unattractive appearance and fading flavor (insufficient juiciness). Also, breading does not prevent the flow of sugars and proteins from the breaded product into the oil, which leads to the formation of melanoidins (and associated carcinogenic substances) in the oil and on the surface of the finished product, which additionally brings bitterness to the product. In addition, flour breading does not provide uniform and complete coverage of the semi-finished product and the crust on the finished product is formed unevenly. In addition, when using wheat flour breading, the crust on the finished product is not crispy enough and is hard, which can lead to injury of the palate and gums when consumed. As an alternative, one can take amaranth flour, which can be used for breading instead of wheat flour (https: / / www.gastronom.ru / text / tainstvennyj -amarant-kak-i-zachem-ego-gotovit- 1016907). However, the disadvantage of such breading is that amaranth gives certain bitterness to the product and impairs its organoleptic properties. In addition, the resulting product does not have a rich enough taste, the crust does not evenly cover the semi-finished product, and the crunch of the crust is weak.

[0010] The technical challenge the claimed invention is focused on solving, is the development of a breading Composition for meat, fish, dairy and vegetable semi-finished products subject to frying or deep-frying, and obtaining a healthy product with high organoleptic properties.

[0011] The technical result of the claimed invention is an increase in the organoleptic properties of a product prepared by frying or deep-frying while maintaining health benefits.

[0012] The technical result is achieved with a breading Composition for food products containing the following components, % by weight:

[0013] flour - 70-90%,

[0014] corn, potato or tapioca starch - 2-25%,

[0015] leavening agent - 0.1-5%,

[0016] salt - 0.5-2%,

[0017] paprika extract - 0.09-1%,

[0018] wherein, the flour is selected from the group: amaranth flour or a Composition of amaranth flour with rice and / or wheat flour,

[0019] wherein the content of amaranth flour in a Composition with rice and / or wheat flour is 40-60% of the weight of the entire Composition.

[0020] The Composition is obtained by mixing all the components until homogeneous.

[0021] Baking soda can be used as a leavening agent.

[0022] Fine flour is used.

[0023] The studies have found the optimum component and quantitative composition of the breading Composition. It was shown that the combination of amaranth flour or its Composition with rice and / or wheat flour with corn or potato or tapioca starch, baking powder, paprika extract only in the above quantitative ratios allows to obtain breading that imparts improved organoleptic properties to the finished product: the bitterness inherent in amaranth is completely eliminated, the intensity of crunch is significantly increased, excessive hardness and roughness of the crust are reduced, which protects the palate and gums from injury. In addition, the developed breading Composition upon contact with a wet breaded product acquires an optimum consistency, allowing to cover the entire surface of the product completely, and is also characterized by improved adhesive properties and eliminates the peeling of the breading during heat treatment. As a result, the obtained crust provides reliable binding of proteins and sugars released from the product during heating and prevents them from getting into the oil, which, as a consequence, eliminates the formation of bitter melanoidins and carcinogenic substances (products of the Maillard reaction of proteins and sugars) in the oil, their deposition on the crust. In addition, since the good adhesive properties of the obtained breading prevent it from peeling off the product and accumulating in frying or deep-frying oil, which provokes its rapid burning and the release of an additional amount of melanoidins (and associated carcinogenic substances) into the oil, the resulting product does not taste bitter and retains its health benefits.

[0024] Thus, the result of using the claimed invention is the increased service life of the oil, the increased usefulness of the product, the taste of the product does not deteriorate due to the absence of Maillard reaction products, which impart bitterness to the product during frying.

[0025] It is also important to note that these positive properties were observed only when using corn or potato or tapioca starch in the Composition. The use of starches obtained from other plants significantly worsened the organoleptic properties of the resulting product.

[0026] Embodiment of claimed invention.

[0027] In the course of the work, a number of breading Compositions with different quantitative and qualitative compositions were developed and tested.

[0028] Compositions 1 to 14 conform with the claimed invention, compositions 15 to 29 differ in quantitative and / or qualitative composition from the claimed invention and are provided for comparison.

[0029] Compositions were tested by breading meat or fish semi-finished products with subsequent frying or deep-frying. After that, an assessment was made of the organoleptic properties of the prepared products and the process losses associated with heat treatment, reflecting the degree of juiciness of the resulting product. In addition, the useful life of the oil (use cycles) before replacement was assessed.

[0030] Below are the formulas of tested Compositions.

[0031] Composition 1. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt): amaranth flour – 70, in

[0032] corn starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 2. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt): amaranth flour – 90, corn starch – 9.31, leavening agent – 0.1, salt – 0.5, paprika extract – 0.09.

[0033] Composition 3. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0034] amaranth flour - 90,

[0035] corn starch – 2, leavening agent – 5.0, salt – 2, paprika extract – 1. Composition 4. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0036] amaranth flour - 70,

[0037] corn starch – 25, leavening agent – 2, salt – 2, paprika extract – 1. Composition 5. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0038] amaranth flour - 82,

[0039] corn starch – 13.7, leavening agent – 3, salt – 1, paprika extract – 0.3. Composition 6. Recipe of the Composition: mix amaranth flour, potato starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0040] amaranth flour – 70, potato starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 7. Recipe of the Composition: mix amaranth flour, tapioca starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0041] amaranth flour – 90, tapioca starch – 2, leavening agent – 5, salt – 2, paprika extract – 1. Composition 8. Recipe of the Composition: mix amaranth flour, tapioca starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0042] amaranth flour – 70, tapioca starch – 25, leavening agent – 2, salt – 2, paprika extract – 1. Composition 9. Recipe of the Composition: mix amaranth flour, wheat flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0043] amaranth flour – 40, wheat flour – 30, corn starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 10. Recipe of the Composition: mix amaranth flour, wheat flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0044] amaranth flour – 60, wheat flour – 30, corn starch – 2, leavening agent – 5, salt – 2, paprika extract – 1. Composition 11. Recipe of the Composition: mix amaranth flour, rice flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0045] amaranth flour – 40, rice flour – 30, corn starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 12. Recipe of the Composition: mix amaranth flour, wheat flour, rice flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0046] amaranth flour – 40, wheat flour – 10, rice flour – 20, corn starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 13. Recipe of the Composition: mix amaranth flour, wheat flour, rice flour, potato starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0047] amaranth flour – 40, wheat flour – 10, rice flour – 20, potato starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 14. Recipe of the Composition: mix amaranth flour, wheat flour, rice flour, tapioca starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0048] amaranth flour – 40, wheat flour – 10, rice flour – 20, tapioca starch – 22, leavening agent – 5, salt – 2, paprika extract – 1.

[0049] Composition 15. Recipe of the Composition: mix wheat flour with salt until homogeneous in the following ratio (% wt):

[0050] wheat flour – 99, salt – 1.

[0051] Composition 16. Recipe of the Composition: mix amaranth flour with salt until homogeneous in the following ratio (% wt):

[0052] amaranth flour – 99, salt – 1.

[0053] Composition 17. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0054] amaranth flour – 63, corn starch – 28, leavening agent – 5, salt – 2, paprika extract – 2.

[0055] Composition 18. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0056] amaranth flour – 97, corn starch – 1, leavening agent – 1, salt - 0.5,

[0057] paprika extract - 0.5.

[0058] Composition 19. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0059] amaranth flour – 70, corn starch – 27, leavening agent – 1, salt – 1, paprika extract – 1.

[0060] Composition 20. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0061] amaranth flour – 70, corn starch – 19, leavening agent – 6, salt – 3, paprika extract – 2.

[0062] Composition 21. Recipe of the Composition: mix amaranth flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0063] amaranth flour – 67, corn starch – 22, leavening agent – 6, salt – 3, paprika extract – 2.

[0064] Composition 22. Recipe of the Composition: mix amaranth flour, potato starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0065] amaranth flour – 67, potato starch – 22, leavening agent – 6, salt – 3, paprika extract – 2. Composition 23. Recipe of the Composition: mix amaranth flour, rice starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0066] amaranth flour – 82, rice starch – 13.7, leavening agent – 3, salt – 1, paprika extract – 0.3.

[0067] Composition 24. Recipe of the Composition: mix amaranth flour, wheat starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0068] amaranth flour – 82, wheat starch – 13.7, leavening agent – 3, salt – 1, paprika extract – 0.3.

[0069] Composition 25. Recipe of the Composition: mix amaranth flour, soy starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0070] amaranth flour – 82, soy starch – 13.7, leavening agent – 3, salt – 1, paprika extract – 0.3.

[0071] Composition 26. Recipe of the Composition: mix amaranth flour, wheat flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0072] amaranth flour - 10,

[0073] wheat flour - 60,

[0074] corn starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 27. Recipe of the Composition: mix amaranth flour, rice flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt): amaranth flour - 35,

[0075] rice flour - 35,

[0076] corn starch – 22, leavening agent – 5, salt – 2, paprika extract – 1. Composition 28. Recipe of the Composition: mix amaranth flour, wheat flour, rice flour, corn starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0077] amaranth flour – 65, wheat flour – 10, rice flour – 16, corn starch – 5, leavening agent – 1, salt – 2, paprika extract – 1.

[0078] Composition 29. Recipe of the Composition: mix amaranth flour, wheat flour, rice flour, potato starch, leavening agent (baking soda), salt, and paprika extract until homogeneous in the following ratio (% wt):

[0079] amaranth flour – 65, wheat flour – 10, rice flour – 16, potato starch – 5, leavening agent – 1, salt – 2, paprika extract – 1.

[0080] After preparation of a breading Composition, it was tested in cooking various semi-finished products. Recipes of semi-finished products are given in Examples 1 to 6. After preparation of the semi¬ finished product it was tested. The test results are given in Tables 1 to 12.

[0081] Example 1. Minced meat patties " Home-made" with breading. Minced meat is prepared as follows: Ingredients: beef, pork - 500 g (50 / 50 ratio), one chicken egg - 40 g, salt and black pepper to taste.

[0082] Formed patties are rolled in prepared breading Compositions to cover all surfaces.

[0083] The patties are fried in a frying pan with oil at 180°C; amount of oil – 10 g; cooking time per one patty - 9 minutes. A total of 21 sample patties were made for further testing.

[0084] Table 1. Assessment of in-process losses of products

[0085] Fried meat patty

[0086] Weight of

[0087] Weight Losses or Weight of Weight of Breading a patty of a surpluses Weight of a a fiying a fiying Weight of Weight of with

[0088] patty of weight fiying pan, pan with pan with a patty, g breading, g breading after in fiying, oil before oil after before g

[0089] frying, g % frying, g frying, g frying, g

[0090] Composition 1 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 2 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 3 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 4 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 5 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 6 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 7 80 2 82 70 -14.64% 965.5 975.5 978.5 Composition 8 80 2 82 74 -9.76% 965.5 975.5 975 Composition 9 80 2 82 71.5 -12.81% 965.5 975.5 977.5 Composition 10 80 2 82 72 -12.2% 965.5 975.5 977 Composition 11 80 2 82 74 -9.76% 965.5 975.5 975 Composition 12 80 2 82 74 -9.76% 965.5 975.5 975 Composition 13 80 2 82 74 -9.76% 965.5 975.5 975 Composition 14 80 2 82 74 -9.76% 965.5 975.5 975 Composition 15 80 2 82 67 -18.3% 965.5 975.5 980 Composition 16 80 2 82 67 -18.3% 965.5 975.5 980 Composition 17 80 2 82 65 -20.74% 965.5 975.5 981 Composition 18 80 2 82 65 -20.74% 965.5 975.5 981 Composition 19 80 2 82 67 -18.3% 965.5 975.5 980 Composition 20 80 2 82 65 -20.74% 965.5 975.5 981 Composition 21 80 2 82 65 -20.74% 965.5 975.5 981 Composition 22 80 2 82 65 -20.74% 965.5 975.5 981 Composition 23 80 2 82 63 -23.18% 965.5 975.5 982 Composition 24 80 2 82 59 -28.05% 965.5 975.5 983 Composition 25 80 2 82 65 -20.74% 965.5 975.5 981 Composition 26 80 2 82 62 -24.40% 965.5 975.5 982 Composition 27 80 2 82 60 -26.83% 965.5 975.5 983 Composition 28 80 2 82 63 -23.18% 965.5 975.5 982

[0091]

[0092] Composition 29 80 2 82 60 -26.83% 965.5 975.5 983.5

[0093] From Table 1, it is evident that the use of breading of the invention (Compositions 1 to 14) helps to reduce the in-process losses during heat treatment (maximum -14.64%) compared to the use of breading with composition different from the invention (minimum -18.3%, maximum -28.05%). Table 2. Assessment of organoleptic properties of a finished product: fried meat patty

[0094] Organoleptic properties

[0095] Breading

[0096] Consistency of Consistency Appearance Odor Crustiness Taste

[0097] breading of product

[0098] Moderately hard, not

[0099] Composition 1 High Very juicy coarse

[0100] Composition 2 Moderately hard, not Very juicy High

[0101] coarse

[0102] Composition 3 Moderately hard, not Very juicy High

[0103] coarse

[0104] Composition 4 Moderately hard, not Very juicy High coarse

[0105] Moderately hard, not Very juicy Composition 5 High coarse

[0106] Composition 6 Moderately hard, not More profound meat flavor Very juicy High

[0107] coarse in all samples without any

[0108] Composition 7 Surface of patties has no High Moderately hard, not extra spices or aromas. No Maximum The odor is more

[0109] broken edges, has light brown coarse bitterness with a hint of juiciness profound, without any

[0110] Composition 8 crust, the entire surface is High Moderately hard, not refined nutty flavor. The Very juicy extra spices or

[0111] covered with breading without coarse taste is evened out

[0112] aromas.

[0113] Composition 9 it peeling off the meat base Moderately hard, not throughout testing all Very juicy High

[0114] coarse samples, from the start to the

[0115] Composition 10 Moderately hard, not end Very juicy High coarse

[0116] Moderately hard, not Maximum Composition 11 High

[0117] coarse juiciness Composition 12 Moderately hard, not Maximum High coarse juiciness Composition 13 Moderately hard, not Maximum High

[0118] coarse juiciness Composition 14 Moderately hard, not Maximum

[0119] High

[0120]

[0121] coarse juiciness

[0122] 1 Composition 15 Not crispy Very hard Dry Composition 16 Slight crunch Very hard Medium juiciness Composition 17 Slight crunch Very hard Medium juiciness Slight crunch Very hard Medium juiciness Composition 18

[0123] Composition 19 Surface of patties has no Slight crunch Very hard Medium juiciness broken edges. The crust is

[0124] Composition 20 Not crispy Very hard Medium juiciness uneven and missing in some

[0125] Very hard Medium juiciness Composition 21 Slight crunch product without being places. The crust is dark Bitter and burnt taste able to clearly Not crispy Very hard Medium juiciness Composition 22 brown. In some places there without being able to clearly distinguish the main Slight crunch Very hard Medium juiciness Composition 23 are burned spots with ruptured distinguish the main ingredients Slight crunch Very hard Medium juiciness Composition 24 breading and a trace of spilled ingredients

[0126] Slight crunch Very hard Medium juiciness Composition 25 and fried juice

[0127] Slight crunch Very hard Medium juiciness Composition 26

[0128] Not crispy Very hard Medium juiciness Composition 27

[0129] Not crispy Very hard Medium juiciness Composition 28

[0130] Not crispy Very hard Medium juiciness Composition 29

[0131]

[0132] 1 During the organoleptic evaluation of meat patties with different breadings, attention was paid to the appearance (shape, surface), consistency, taste and smell of the finished product, the color of the breading after frying, the presence and intensity of the breading crunch when chewing.

[0133] The tests showed that the patty samples cooked with breading according to the claimed invention were characterized by higher organoleptic properties (see Table 2).

[0134] It was noted that the breading according to the claimed invention evenly and completely covered the surface of the product, was retained on the surface of the product more firmly, which ensured the necessary juiciness of the finished products, high intensity of crunch with moderate crust hardness.

[0135] The oil after frying each patty with breading according to the claimed invention did not contain fragments of peeled breading. The pH value of the oil measured after frying was 7.8-8.5, which corresponds to the standard for frying oils and indicates that the content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil is not exceeded, therefore, its repeated use for frying products is allowed.

[0136] The pH value of the oil measured after frying the patty samples with breading other than according to the claimed invention was 5.9-6.7, which indicates an increased content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil. Such oil is not recommended for repeated use.

[0137] Example 2. Breaded chicken cutlet.

[0138] Recipe. Ingredients: chicken tenders, salt to taste. The cutlet is rolled in the prepared breading Composition on all sides.

[0139] Frying time in a frying pan with vegetable oil is 10 minutes at a temperature of 180°C. Amount of vegetable oil is 10 g. A total of 21 cutlet samples were made for further testing. PCT / RU2025 / 000321

[0140] Table 3. Assessment of in-process losses of products

[0141] Chicken breast cutlet

[0142] Weight of

[0143] Weight Losses or Weight of Weight of Breading a cutlet

[0144] of a surpluses Weight of a a frying a frying Cutlet Weight of with cutlet of cutlet frying pan, pan with pan with weight, g breading, g breading

[0145] after weight in oil before oil after before g

[0146] frying, g frying, % frying, g frying, g frying, g

[0147] Composition 1 100 3 103 84 -17.45% 965.5 975.5 985.5 Composition 2 100 3 103 83 -17.42% 965.5 975.5 985.5 Composition 3 100 3 103 85 -17.48 965.5 975.5 985.5 Composition 4 100 3 103 83 -17.42% 965.5 975.5 985.5 Composition 5 100 3 103 87 -15.54% 965.5 975.5 985.5 Composition 6 100 3 103 93 -9.71 965.5 975.5 980 Composition 7 100 3 103 84 -17.45% 965.5 975.5 985.5 Composition 8 100 3 103 96 -6.8% 965.5 975.5 978 Composition 9 100 3 103 94 -8.74 965.5 975.5 980 Composition 10 100 3 103 85 -17.48 965.5 975.5 985.5 Composition 11 100 3 103 95 -7.77% 965.5 975.5 978 Composition 12 100 3 103 97 -5.83% 965.5 975.5 978 Composition 13 100 3 103 95 -7.77% 965.5 975.5 978 Composition 14 100 3 103 95 -7.77% 965.5 975.5 978 Composition 15 100 4 104 83 -20.2% 965.5 975.5 984.5 Composition 16 100 4 104 82 -21.16% 965.5 975.5 984 Composition 17 100 4 104 85 -18.27% 965.5 975.5 985 Composition 18 100 4 104 85 -18.27% 965.5 975.5 985 Composition 19 100 4 104 82 -21.16% 965.5 975.5 984 Composition 20 100 4 104 81 -22.12% 965.5 975.5 984.5 Composition 21 100 4 104 84 -19.24% 965.5 975.5 984.5 Composition 22 100 4 104 82 -21.16% 965.5 975.5 984 Composition 23 100 4 104 80 -23.08% 965.5 975.5 983 Composition 24 100 4 104 81 -22.12% 965.5 975.5 984.5 Composition 25 100 4 104 82 -21.16% 965.5 975.5 984 Composition 26 100 4 104 82 -21.16% 965.5 975.5 984 Composition 27 100 4 104 83 -20.2% 965.5 975.5 985 Composition 28 100 4 104 82 -21.16% 965.5 975.5 984

[0148]

[0149] Composition 29 100 4 104 81 -22.12% 965.5 975.5 984.5

[0150] From Table 3, it is evident that the use of breading of the invention (Compositions 1 to 14) helps to reduce the in-process losses during heat treatment (maximum -17.48%) compared to the use of breading with composition different from the invention (minimum -18.27%, maximum -23.08%). Table 4. Assessment of organoleptic properties of finished product samples: chicken breast cutlet

[0151] Organoleptic properties

[0152] Breading

[0153] Consistency of

[0154] Appearance Odor Crustiness Taste Consistency of produc breading

[0155] Moderately hard, not

[0156] Composition 1 High

[0157] coarse Very juicy, tender Composition 2 Moderately hard, not

[0158] High Very juicy, tender coarse

[0159] Composition 3 Moderately hard, not Very juicy, tender High

[0160] coarse

[0161] Composition 4 Moderately hard, not Very juicy, tender High

[0162] coarse

[0163] Moderately hard, not Very juicy, tender Composition 5 The cutlet maintains the High

[0164] coarse

[0165] Composition 6 shape of a chicken breast, a Moderately hard, not

[0166] High More profound chicken meat Very juicy, tender surface without tom or coarse flavor in all samples without

[0167] Composition 7 broken edges, evenly The odor is more High Moderately hard, not any extra spices or aromas. Very juicy, tender breaded; the breading profound, coarse No bitterness and a hint of

[0168] Composition 8 completely covers the without any extra High Moderately hard, not refined nutty flavor. The taste Maximum product; the crust is fried and spices or aromas. coarse is evened out throughout juiciness, tender Composition 9 light brown in color Moderately hard, not testing all samples, from the Very juicy, tender High

[0169] coarse start to the end

[0170] Composition 10 Moderately hard, not Very juicy, tender High

[0171] coarse

[0172] Moderately hard, not Very juicy, tender Composition 11 High

[0173] coarse

[0174] Composition 12 Moderately hard, not Maximum High

[0175] coarse juiciness, tender Composition 13 Moderately hard, not Very juicy, tender High

[0176] coarse

[0177] Composition 14 Moderately hard, not Very juicy, tender High

[0178] coarse

[0179]

[0180] Composition 15 Not crispy Very hard Dry

[0181] 1 Composition 16 Slight crunch Very hard Medium juiciness Composition 17 Slight crunch Very hard Medium juiciness Composition 18 Slight crunch Very hard Medium juiciness Composition 19 The cutlet maintains the Slight crunch Very hard Medium juiciness Composition 20 Odor of a burnt

[0182] shape of a chicken breast, a Not crispy Very hard Medium juiciness Composition 21 product without

[0183] surface without tom or Slight crunch Very hard Bitter and burnt taste without Medium juiciness being able to

[0184] Composition 22 broken edges; the breading is Not crispy Very hard being able to clearly Medium juiciness clearly

[0185] Composition 23 uneven, does not cover the Slight crunch Very hard distinguish the main Medium juiciness distinguish the

[0186] Composition 24 product completely; the crust Slight crunch Very hard ingredients Medium juiciness main ingredients

[0187] Composition 25 is dark brown Slight crunch Very hard Medium juiciness Composition 26 Slight crunch Very hard Medium juiciness Composition 27 Not crispy Very hard Medium juiciness Composition 28 Not crispy Very hard Medium juiciness

[0188]

[0189] Composition 29

[0190]

[0191] Not crispy Very hard

[0192]

[0193] Medium juiciness

[0194] 1 During the organoleptic evaluation of chicken tender cutlet with different breadings, attention was paid to the appearance (shape, surface), consistency, taste and smell of the finished product, the color of the breading after frying, the presence and intensity of the breading crunch when chewing.

[0195] The tests showed that the cutlet samples cooked with breading according to the claimed invention were characterized by higher organoleptic properties (see Table 4).

[0196] It was noted that the breading according to the claimed invention evenly and completely covered the surface of the product, was retained on the surface of the product more firmly, which ensured the necessary juiciness of the finished products, high intensity of crunch with moderate crust hardness.

[0197] The oil after frying each cutlet with breading according to the claimed invention did not contain fragments of peeled breading. The pH value of the oil measured after frying was 7.8-8.5, which corresponds to the standard for frying oils and indicates that the content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil is not exceeded, therefore, its repeated use for frying products is allowed.

[0198] The pH value of the oil measured after frying cutlet samples with breading other than according to the claimed invention was 6.0-6.6, which indicates an increased content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil. Such oil is not recommended for repeated use.

[0199] Example 3. Breaded cod fillet.

[0200] Recipe. Ingredients: cod fillet, salt to taste. The fillet was not sprinkled with lemon juice before breading. The fillet is rolled in the prepared breading Compositions on all sides.

[0201] Frying time in a frying pan with vegetable oil for 7-10 minutes at a temperature of 180 ° C. Amount of vegetable oil - 20 g. A total of 21 samples of breaded fillet were obtained for further testing. Table 5. Assessment of in-process losses of products

[0202] Fried breaded cod fillet

[0203] Weight of Losses or Weight of Weight of Breading Weight

[0204] a fillet with surpluses Weight of a a frying a frying Weight of Weight of of a fillet of fillet flying pan, pan w pan with f breading, g breading ith

[0205] a illet, g after

[0206] before weight in oil before oil after frying, g g

[0207] hying, g flying, % frying, g frying, g Composition 1 86 2 88 79 -10.23% 965.5 985.5 972 Composition 2 86 2 88 77 -12.5% 965.5 985.5 973 Composition 3 86 2 88 78 -11.37% 965.5 985.5 972.5 Composition 4 86 2 88 75 -14.78% 965.5 985.5 972.5 Composition 5 86 2 88 76 -13.64% 965.5 985.5 973 Composition 6 86 2 88 76 -13.64% 965.5 985.5 973 Composition 7 86 2 88 79 -10.23% 965.5 985.5 973 Composition 8 86 2 88 79 -10.23% 965.5 985.5 973 Composition 9 86 2 88 75 -14.78% 965.5 985.5 972.5 Composition 10 86 2 88 75 -14.78% 965.5 985.5 972.5 Composition 11 86 2 88 75 -14.78% 965.5 985.5 972.5 Composition 12 86 2 88 79 -10.23% 965.5 985.5 973 Composition 13 86 2 88 75 -14.78% 965.5 985.5 972.5 Composition 14 86 2 88 75 -14.78% 965.5 985.5 972.5 Composition 15 86 3 89 68 -23.6% 965.5 985.5 975 Composition 16 86 3 89 68 -23.6% 965.5 985.5 979 Composition 17 86 3 89 68 -23.6% 965.5 985.5 979 Composition 18 86 3 89 68 -23.6% 965.5 985.5 979 Composition 19 86 3 89 70 -21.35% 965.5 985.5 980 Composition 20 86 3 89 68.5 -23.04% 965.5 985.5 975.5 Composition 21 86 3 89 68 -23.6% 965.5 985.5 979 Composition 22 86 3 89 69 - 22.48% 965.5 985.5 979 Composition 23 86 3 89 70 -21.35% 965.5 985.5 980 Composition 24 86 3 89 71 -20.23% 965.5 985.5 980 Composition 25 86 3 89 71 -20.23% 965.5 985.5 980 Composition 26 86 3 89 70.5 -20.79% 965.5 985.5 980 Composition 27 86 3 89 71 -20.23% 965.5 985.5 980 Composition 28 86 3 89 68 -23.6% 965.5 985.5 975.5

[0208]

[0209] Composition 29 86 3 89 68.5 -23.04% 965.5 985.5 975.5

[0210] From Table 5, it is evident that the use of breading of the invention (Compositions 1 to 14) helps to reduce the in-process losses during heat treatment (maximum -14.78%) compared to the use of breading with composition different from the invention (minimum -20.23%, maximum -23.60%). Table 6. Assessment of organoleptic properties of the finished product samples: cod fillet

[0211] Organoleptic properties

[0212] Breading

[0213] Consistency of

[0214] Appearance Odor Crustiness Taste Consistency of product breading

[0215] Moderately hard, not Maximum Composition 1 High

[0216] coarse juiciness, tender Composition 2 High Moderately hard, not Very juicy, tender coarse

[0217] Composition 3 High Moderately hard, not Very juicy, tender coarse

[0218] High Moderately hard, not Very juicy, tender Composition 4 coarse

[0219] High Moderately hard, not Very juicy, tender Composition 5 The product is of coarse

[0220] irregular shape,

[0221] Composition 6 High Moderately hard, not More profound fish flavor in Very juicy, tender the surface is coarse all samples without any extra

[0222] completely High Moderately hard, not spices or aromas. No Maximum Composition 7 covered with A deeper fishy smell without coarse bitterness and a hint of refined juiciness, tender breading, the any additional spices and

[0223] High Moderately hard, not nutty flavor. The taste is Maximum juiciness, Composition 8 crust evenly aromas.

[0224] coarse evened out throughout testing tender covers the fish,

[0225] Composition 9 High Moderately hard, not all samples, from the start to Very juicy, tender the color of the

[0226] coarse the end

[0227] crust is golden

[0228] High Moderately hard, not Very juicy, tender Composition 10 brown.

[0229] coarse

[0230] High Moderately hard, not Very juicy, tender Composition 11 coarse

[0231] Composition 12 High Moderately hard, not Maximum juiciness, coarse tender Composition 13 High Moderately hard, not Very juicy, tender coarse

[0232] High Moderately hard, not Very juicy, tender Composition 14 coarse

[0233]

[0234] Composition 15 Not crispy Very hard Moderately juicy Composition 16 The product is of Slight crunch Hard Medium juiciness Composition 17 irregular shape, Slight crunch Hard Medium juiciness Composition 18 the surface is Slight crunch Hard Medium juiciness Composition 19 partially covered Not crispy Hard Medium juiciness Composition 20 with breading, Not crispy Hard Medium juiciness Odor of a burnt product without

[0235] Composition 21 the crust is Slight crunch Hard Bitter and burnt taste without Medium juiciness being able to clearly distinguish

[0236] Composition 22 peeling off the Not crispy Hard being able to clearly Medium juiciness the main ingredients

[0237] Composition 23 product, the crust Slight crunch Hard distinguish the Medium juiciness Composition 24 color is uneven: Slight crunch Hard mainingredients Medium juiciness Composition 25 from whitish to Not crispy Hard Medium juiciness Composition 26 brown, which Not crispy Hard Medium juiciness Composition 27 means uneven Slight crunch Hard Medium juiciness Composition 28 frying Not crispy Hard Medium juiciness

[0238]

[0239] Composition 29

[0240]

[0241] Slight crunch Hard

[0242]

[0243] Medium juiciness

[0244] 2 During the organoleptic evaluation of cod fillet samples with different breadings, attention was paid to the appearance (shape, surface), consistency, taste and smell of the finished product, the color of the breading after frying, the presence and intensity of the breading crunch when chewing.

[0245] The tests showed that the cod fillet samples cooked with breading according to the claimed invention were characterized by higher organoleptic properties (see Table 6).

[0246] The oil after frying each product with breading according to the claimed invention did not contain fragments of peeled breading. The pH value of the oil measured after frying was 7.8-8.5, which corresponds to the standard for frying oils and indicates that the content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil is not exceeded, therefore, its repeated use for frying products is allowed.

[0247] The pH value of the oil measured after frying samples with breading other than according to the claimed invention was 6.3-6.8, which indicates an increased content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil. Such oil is not recommended for repeated use.

[0248] Example 4. Deep-fried sliced chicken tenders with double breading (transition water layer).

[0249] Recipe. Ingredients: sliced chicken tenders, salt to taste. The fillet is rolled in the prepared breading Compositions on all sides. Deep-frying oil: a Composition of sunflower and palm oil in a ratio of 60:40. Amount of deep-frying oil: 5 L.

[0250] Frying time: 3 minutes. Frying temperature: 172°C to 82°C inside the product.

[0251] A total of 21 samples of breaded fillet were obtained for further testing. Table 7. Assessment of in-process losses of products

[0252] Deep-fried chicken tenders with double breading

[0253] Breading Weight of a fillet Weight of Losses or

[0254] Weight of a Weight of a fillet surpluses of Time of leakage for with breading

[0255] fillet, g breading, g after fillet weight breading before frying, g

[0256] frying, g in frying, %

[0257] Composition 1 60 6 66 59 -10.61% 3 minutes Composition 2 60 6 66 54 -18.19% 3 minutes Composition 3 60 6 66 54 -18.19% 3 minutes Composition 4 60 6 66 55 -16.67% 3 minutes Composition 5 60 6 66 54 -18.19% 3 minutes Composition 6 60 6 66 55 -16.67% 3 minutes Composition 7 60 6 66 54 -18.19% 3 minutes Composition 8 60 6 66 59 -10.61% 3 minutes Composition 9 60 6 66 55 -16.67% 3 minutes Composition 10 60 6 66 59 -10.61% 3 minutes Composition 11 60 6 66 55 -16.67% 3 minutes Composition 12 60 6 66 59 -10.61% 3 minutes Composition 13 60 6 66 55 -16.67% 3 minutes Composition 14 60 6 66 55 -16.67% 3 minutes Composition 15 60 9 69 51 -26.09% 3 minutes Composition 16 60 9 69 52 -24.64% 3 minutes Composition 17 60 9 69 51 -26.09% 3 minutes Composition 18 60 9 69 51 -26.09% 3 minutes Composition 19 60 9 69 52 -24.64% 3 minutes Composition 20 60 9 69 47 -31.89% 3 minutes Composition 21 60 9 69 50 -27.54% 3 minutes Composition 22 60 9 69 47 -31.89% 3 minutes Composition 23 60 9 69 47 -31.89% 3 minutes Composition 24 60 9 69 48 -30.44% 3 minutes Composition 25 60 9 69 47 -31.89% 3 minutes Composition 26 60 9 69 52 -24.64% 3 minutes Composition 27 60 9 69 45 -34.79% 3 minutes Composition 28 60 9 69 44 -36.24% 3 minutes

[0258]

[0259] Composition 29 60 9 69 47 -31.89% 3 minutes

[0260] From Table 7, it is evident that the use of breading of the invention (Compositions 1 to 14) helps to reduce the in-process losses during heat treatment (maximum -10.61%) compared to the use of breading with composition different from the invention (minimum -24.64%, maximum -34.79%). Table 8. Assessment of organoleptic properties of finished product samples: Deep-fried chicken tenders with double breading Organoleptic properties

[0261] Breading

[0262] Consistency of Consistency of Appearance Odor Crustiness Taste

[0263] breading product

[0264] Moderately hard, not Maximum Composition 1 High

[0265] coarse juiciness Composition 2 High Moderately hard, not Very juicy coarse

[0266] Composition 3 High Moderately hard, not Very juicy coarse

[0267] High Moderately hard, not Very juicy Composition 4 coarse

[0268] High Moderately hard, not Very juicy Composition 5 coarse

[0269] Composition 6 High Moderately hard, not Very juicy coarse Rich chicken

[0270] The product retained its shape after Chicken aroma High Moderately hard, not flavor, deeper Very juicy Composition 7 heat treatment. with a hint of nutty coarse with a nutty

[0271] The breading was firmly adhering to flavor, deep,

[0272] High Moderately hard, not flavor without Maximum Composition 8 the surface of the product and did not without any any additional juiciness absorb excess frying additional spices coarse

[0273] oil. The crust is

[0274] Composition 9 High Moderately hard, not spices or aromas,

[0275] light brown. and flavors. Very juicy coarse no bitterness.

[0276] High Moderately hard, not Maximum Composition 10 coarse juiciness High Moderately hard, not Very juicy Composition 11 coarse

[0277] Composition 12 High Moderately hard, not Maximum coarse juiciness Composition 13 High Moderately hard, not Very juicy coarse

[0278] Composition 14 High Moderately hard, not Very juicy coarse

[0279]

[0280] Composition 15 Not crispy Too soft and moist There is no Dry Composition 16 Not crispy Too soft and moist chicken flavor, Medium juiciness Composition 17 Not crispy Too soft and moist the taste is typical Medium juiciness Composition 18 Not crispy Too soft and moist of all deep-fried Medium juiciness Not crispy Too soft and moist products, with Medium juiciness Composition 19

[0281] Composition 20 Not crispy Too soft and moist bitterness.

[0282] The products have lost their shape, Medium juiciness Not crispy Too soft and moist The taste Medium juiciness Composition 21 have an unattractive appearance, the The smell is typical

[0283] Composition 22 reflected the

[0284] surface is cracked. of all deep-fried Not crispy Too soft and moist Medium juiciness migration of Not crispy Too soft and moist Medium juiciness Composition 23 products The crust is damp, soft, dark brown frying oil into the Not crispy Too soft and moist Medium juiciness Composition 24 in color. product, the Not crispy Too soft and moist Medium juiciness Composition 25

[0285] breading began to

[0286] Too soft and moist Medium juiciness Not crispy Composition 26 quickly absorb

[0287] Too soft and moist Medium juiciness Not crispy Composition 27 the juice of the

[0288] Too soft and moist Not crispy Medium juiciness Composition 28 product and get

[0289] Not crispy Too soft and moist Medium juiciness Composition 29 wet

[0290]

[0291]

[0292]

[0293] During the organoleptic evaluation of deep-fried chicken tenders samples with different breading, attention was paid to the appearance (shape, surface), consistency, taste and smell of the finished product, the color of the breading after frying, the presence and intensity of the breading crunch when chewing, time of leakage for breading.

[0294] The test demonstrated that the chicken tender samples with breading according to the claimed invention were characterized by higher organoleptic properties (see Table 8): the chicken slices retained their shape after heat treatment, the breading was firmly held on the surface of the product and did not absorb excess frying oil, which ensured the necessary juiciness and the right chicken flavor of the product, the breading did not soak for a long time, which indicates good performance in hot storage of the product on a hot display. Products using breading with a composition different from the invention lost their shape, had an unattractive appearance, the taste indicated the migration of frying oil into the product, the breading began to quickly absorb the juice of the product and become wet, as a result of which the crust on all samples lost its crunch.

[0295] The oil after deep- frying each product with breading according to the claimed invention did not contain fragments of peeled breading. The pH value of the oil measured after deep-frying was 7.8-8.5, which corresponds to the standard for deep-frying oils and indicates that the content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil is not exceeded, therefore, its repeated use for frying products is allowed.

[0296] The pH value of the oil measured after frying product samples with breading other than according to the claimed invention was 5.9-6.4, which indicates an increased content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil. Such oil is not recommended for repeated use.

[0297] Example 5. Deep-fried cod fillet with double breading (transition water layer).

[0298] Recipe. Ingredients: sliced cod fillet, salt to taste. The fillet is rolled in the prepared breading Compositions on all sides. Deep-frying oil: a Composition of sunflower and palm oil in a ratio of 60:40. Amount of deep-frying oil: 5 L.

[0299] Frying time: 4 minutes. Frying temperature: 172°C to 82°C inside the product.

[0300] A total of 21 samples of breaded fillet were obtained for further testing. Table 9. Assessment of in-process losses of products

[0301] Deep-fried cod fillet with double breading

[0302] Breading Weight of

[0303] Weight of a fillet Losses or

[0304] Weight of a Weight of a fillet surpluses of Time of leakage for f breading, g with breading

[0305] illet, g after

[0306] before frying, g fillet weight breading frying, g in frying, %

[0307] Composition 1 80 12 92 76 -17.4% 4 minutes Composition 2 80 12 92 75 -18.48% 4 minutes Composition 3 80 12 92 71 -22.83% 4 minutes Composition 4 80 12 92 76 -17.4% 4 minutes Composition 5 80 12 92 71 -22.83% 4 minutes Composition 6 80 12 92 75 -18.48% 4 minutes Composition 7 80 12 92 75 -18.48% 4 minutes Composition 8 80 12 92 78 -15.22% 4 minutes Composition 9 80 12 92 76 -17.4% 4 minutes Composition 10 80 12 92 77 -16.31% 4 minutes Composition 11 80 12 92 75 -18.48% 4 minutes Composition 12 80 12 92 78 -15.22% 4 minutes Composition 13 80 12 92 76 -17.4% 4 minutes Composition 14 80 12 92 78 -15.22% 4 minutes Composition 15 80 15 95 69 -27.37% 4 minutes Composition 16 80 15 95 68 -28.43% 4 minutes Composition 17 80 15 95 67 -29.48% 4 minutes Composition 18 80 15 95 68 -28.43% 4 minutes Composition 19 80 15 95 68 -28.43% 4 minutes Composition 20 80 15 95 59 -37.9% 4 minutes Composition 21 80 15 95 68 -28.43% 4 minutes Composition 22 80 15 95 65 -31.58% 4 minutes Composition 23 80 15 95 59 -37.9% 4 minutes Composition 24 80 15 95 65 -31.58% 4 minutes Composition 25 80 15 95 67 -29.48% 4 minutes Composition 26 80 15 95 65 -31.58% 4 minutes Composition 27 80 15 95 66 -30.53% 4 minutes Composition 28 80 15 95 67 -29.48% 4 minutes

[0308]

[0309] Composition 29 80 15 95 68 -28.43% 4 minutes

[0310] From Table 9, it is evident that the use of breading of the invention (Compositions 1 to 14) helps to reduce the in-process losses during heat treatment (maximum -15.22%) compared to the use of breading with composition different from the invention (minimum -27.37%, maximum -31.58%). Table 10. Assessment of organoleptic properties of finished product samples: Deep-fried cod fillet with double breading Organoleptic properties

[0311] Breading

[0312] Consistency of

[0313] Appearance Odor Crustiness Taste Consistency of product breading

[0314] Moderately hard, not

[0315] Composition 1 High coarse Very juicy Composition 2 High Moderately hard, not Very juicy coarse

[0316] Composition 3 High Moderately hard, not Very juicy coarse

[0317] High Moderately hard, not Very juicy Composition 4 coarse

[0318] High Moderately hard, not Very juicy Composition 5 coarse

[0319] High Moderately hard, not Very juicy Composition 6

[0320] coarse

[0321] The products had an Deep fish aroma High Moderately hard, not Very juicy Composition 7 A deeper, intense fish flavor

[0322] anatomical shape, the with a nutty coarse

[0323] for all samples, without any

[0324] surface was evenly browned, flavor without High Moderately hard, not Maximum additional spices or aromas, Composition 8 coarse without cracks. any additional juiciness with nutty notes

[0325] spices or aromas. The crust is golden brown. High Moderately hard, not Very juicy Composition 9

[0326] coarse

[0327] Moderately hard, not High Very juicy Composition 10 coarse

[0328] Moderately hard, not High Very juicy Composition 11 coarse

[0329] High Moderately hard, not Maximum Composition 12

[0330] coarse juiciness High Moderately hard, not Very juicy Composition 13

[0331] coarse

[0332] High Moderately hard, not Maximum Composition 14

[0333] coarse juiciness

[0334]

[0335] 2 Composition 15 Not crispy Too soft and moist Dry Composition 16 Not crispy Too soft and moist Medium juiciness Composition 17 Not crispy Too soft and moist Medium juiciness Composition 18 Not crispy Too soft and moist Medium juiciness Composition 19 Not crispy Too soft and moist Medium juiciness The products have lost their Not Too soft and moist The taste is typical of deep- Medium juiciness Composition 20 The smell of the crispy

[0336] shape, have an unattractive fried products, there is a

[0337] Not Too soft and moist Medium juiciness crispy product is typical, Composition 21 bitterness, no fish aroma, the appearance, the surface is Medium juiciness Too soft and moist Not crispy ordinary, inherent Composition 22 taste is empty, migration of the unevenly fried, with cracks, Medium juiciness in deep-fried Too soft and moist Not crispy Composition 23 frying oil into the product can the crust is uneven, from products Medium juiciness Too soft and moist Not crispy Composition 24 be tasted whitish to dark brown Medium juiciness Not crispy Too soft and moist Composition 25

[0338] Medium juiciness Too soft and moist Not crispy Composition 26

[0339] Medium juiciness Too soft and moist Not crispy Composition 27

[0340] Medium juiciness Too soft and moist Not crispy Composition 28

[0341] Medium juiciness Not crispy Too soft and moist Composition 29

[0342]

[0343] During the organoleptic evaluation of deep-fried cod fillet samples with different breading, attention was paid to the appearance (shape, surface), consistency, taste and smell of the finished product, the color of the breading after frying, the presence and intensity of the breading crunch when chewing, time of leakage for breading.

[0344] The test demonstrated that the cod fillet samples with breading according to the claimed invention were characterized by higher organoleptic properties (see Table 10): the products retained their shape after heat treatment, the breading was firmly held on the surface of the product and did not absorb excess frying oil, which ensured the necessary juiciness and the right flavor of the product, the breading itself did not soak for a long time, which indicates good performance in hot storage of the product on a hot display. Products using breading with a composition different from the invention lost their shape, had an unattractive appearance, the taste indicated the migration of frying oil into the product, the breading began to quickly absorb the juice of the product and become wet, as a result of which the crust on all samples lost its crunch.

[0345] The oil after deep-frying each product with breading according to the claimed invention did not contain fragments of peeled breading. The pH value of the oil measured after deep-frying was 7.8-8.5, which corresponds to the standard for deep-frying oils and indicates that the content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil is not exceeded, therefore, its repeated use for frying products is allowed.

[0346] The pH value of the oil measured after frying product samples with breading other than according to the claimed invention was 6.4-6.9, which indicates an increased content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil. Such oil is not recommended for repeated use.

[0347] Example 6. Deep-fried shrimp with double breading (transition water layer).

[0348] Recipe. Ingredients: 16 / 20 shrimp, salt to taste. Shrimp is deshelled and rolled in the prepared breading Compositions on all sides. Deep-frying oil: a Composition of sunflower and palm oil in a ratio of 60:40. Amount of deep-frying oil: 5 L.

[0349] Frying time: 2.5 minutes. Frying temperature: 172°C to 82°C inside the product.

[0350] A total of 21 samples with breading were obtained for further testing. Table 11. Assessment of in-process losses of products

[0351] Deep-fried shrimp with double breading

[0352] Breading Losses or

[0353] Weight of shrimp Weight of

[0354] Weight of Weight of shrimp surpluses of Time of leakage for with breading fillet weight breading shrimp, g breading, g after before frying, g

[0355] in frying, % frying, g

[0356] 12 2 -14.24%omposition 1 14 12 2.5 minutes -14.24% 12 12omposition 2 14 2.5 minutes 2

[0357] -14.24% 12 12omposition 3 2 14 2.5 minutes -14.24% 12 12 2.5 minutes 2 14omposition 4

[0358] -14.24% 12 12 2.5 minutes 2 14omposition 5

[0359] -14.24% 12 12 2.5 minutesomposition 6 2 14

[0360] -14.24% 12 12 14 2.5 minutes 2omposition 7

[0361] -14.24% 12 12 2.5 minutes 2 14omposition 8

[0362] -14.24% 12 12omposition 9 2.5 minutes 2 14

[0363] -14.24% 12 12 2.5 minutes 2 14omposition 10

[0364] -14.24% 12 12 2.5 minutes 2 14omposition 11

[0365] -14.24% 12 12 2.5 minutes 2 14omposition 12

[0366] -14.24% 12 12 2.5 minutesomposition 13 2 14

[0367] -14.24% 12 12 2.5 minutes 2 14omposition 14

[0368] 12 9 -40% 2.5 minutes 3 15omposition 15

[0369] -23.34% 12 2.5 minutesomposition 16 3 15 11.5

[0370] 12 -31.25% 4 11 2.5 minutesomposition 17 16

[0371] 12 2.5 minutes 4 12 -25% 16omposition 18

[0372] 12 -26.67% 2.5 minutes 11 3 15omposition 19

[0373] 12 11 -26.67% 2.5 minutes 3 15omposition 20

[0374] 12 12 -25% 2.5 minutesomposition 21 4 16

[0375] -26.67% 12 11 2.5 minutes 15omposition 22 3

[0376] -26.67% 12 11 2.5 minutes 15 3omposition 23

[0377] -23.34% 12 2.5 minutes 3 15 11.5omposition 24

[0378] 12 12 -25% 2.5 minutes 4 16omposition 25

[0379] -30% 2.5 minutes 12 10.5omposition 26 3 15

[0380] 12 -26.67% 2.5 minutes 3 11omposition 27 15

[0381] 12 -17.86% 2.5 minutes 2 14 11.5omposition 28

[0382] -28.58% 12 14 10 2.5 minutes 2omposition 29

[0383]

[0384] From Table 11, it is evident that the use of breading of the invention (Compositions 1 to 14) helps to reduce the in-process losses during heat treatment (maximum -14.24%) compared to the use of breading with composition different from the invention (minimum -17.86%, maximum -40%). Table 12. Assessment of organoleptic properties of a finished product: deep-fried shrimp

[0385] Organoleptic properties

[0386] Breading

[0387] Consistency of Consistency of Appearance Odor Crustiness Taste

[0388] breading product Moderately hard, Maximum Composition 1 High not coarse juiciness Composition 2 High Moderately hard, Maximum not coarse juiciness Composition 3 High Moderately hard, Maximum not coarse juiciness High Moderately hard, Maximum Composition 4 not coarse juiciness High Moderately hard, Maximum Composition 5 not coarse juiciness Composition 6 High Moderately hard, Maximum The products had an anatomical not coarse juiciness shape, retained their shape after Moderately hard, Maximum A deeper smell of High

[0389] Composition 7 A deeper flavor of

[0390] heat treatment, the surface was seafood with not coarse juiciness seafood with nutty

[0391] Maximum evenly browned, the crust nutty notes High Moderately hard,

[0392] Composition 8 notes without any

[0393] without any not coarse juiciness completely covered the surface additional spices and

[0394] additional spices High Moderately hard, Maximum Composition 9 of the product, without cracks, aromas.

[0395] and aromas. not coarse juiciness the crust was light brown.

[0396] Maximum High Moderately hard,

[0397] Composition 10 not coarse juiciness Maximum High Moderately hard,

[0398] Composition 11 not coarse juiciness Maximum High Moderately hard, Composition 12

[0399] not coarse juiciness Moderately hard, Maximum High Composition 13

[0400] juiciness not coarse

[0401] Moderately hard, Maximum High Composition 14

[0402] juiciness not coarse

[0403]

[0404] Composition 15 Not crispy Very hard Dry Composition 16 Not crispy Very hard Medium juiciness Composition 17 Not crispy Very hard Dry Composition 18 Not crispy Very hard Dry Composition 19 Slight crunch Very hard The taste is typical of Medium juiciness Composition 20 The products have lost their The smell of the Not crispy Very hard deep-fried products, Medium juiciness Composition 21 shape, have an unattractive product is typical, Not crispy Very hard there is a bitterness, no Medium juiciness appearance, the surface is

[0405] Composition 22 ordinary, inherent Not crispy Very hard shrimp taste, the taste Dry unevenly fried, with cracks, the

[0406] Composition 23 in deep-fried is empty, migration of

[0407] crust is uneven Not crispy Very hard Dry, from whitish to

[0408] Composition 24 products

[0409] dark brown Not crispy Very hard the frying oil into the Medium juiciness Composition 25 Not crispy Very hard product can be tasted Medium juiciness Composition 26 Not crispy Very hard Dry Composition 27 Not crispy Very hard Medium juiciness Composition 28 Not crispy Very hard Dry

[0410]

[0411] Composition 29 Not crispy Very hard Dry PCT / RU2025 / 000321

[0412] During the organoleptic evaluation of deep-fried shrimp samples with different breading, attention was paid to the appearance (shape, surface), consistency, taste and smell of the finished product, the color of the breading after frying, the presence and intensity of the breading crunch when chewing, time of leakage for breading.

[0413] The test demonstrated that the shrimp samples with breading according to the claimed invention were characterized by higher organoleptic properties (see Table 12): the breading was firmly held on the surface of the product and did not absorb excess frying oil, which ensured the necessary juiciness and the right flavor of the product, the breading itself did not soak for a long time, which indicates good performance in hot storage of the product on a hot display. Products using breading with a composition different from the invention lost their shape, had an unattractive appearance, the taste indicated the migration of frying oil into the product, the breading began to quickly absorb the juice of the product and become wet, as a result of which the crust on all samples lost its crunch.

[0414] The oil after deep-frying each product with breading according to the claimed invention did not contain fragments of peeled breading. The pH value of the oil measured after deep-frying was 7.8-8.5, which corresponds to the standard for deep-frying oils and indicates that the content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil is not exceeded, therefore, its repeated use for frying products is allowed.

[0415] The pH value of the oil measured after frying product samples with breading other than according to the claimed invention was 5.9-6.7, which indicates an increased content of oil oxidation products and Maillard reaction, including melanoidins (and associated carcinogenic substances) in the oil. Such oil is not recommended for repeated use.

[0416] Thus, as a result of the testing, it was established that the products breaded with Compositions in accordance with the claimed invention were characterized by unexpectedly significantly higher organoleptic properties. Apparently, this is due to the fact that with a certain quantitative and qualitative composition of the Composition, an interaction occurs between the components, providing an unexpected enhancement of the positive effect.

[0417] Also, an analysis of the obtained results showed that when using Composition 8 and Composition 12 for breading, finished products of all types (fried: pork and beef mince cutlets, chicken breast schnitzel, cod fillet, deep-fried: cod fillet, sliced chicken fillet, shrimp) were characterized by the highest possible juiciness, which is probably due to the synergistic effect that arose between the breading components during the cooking process.

Claims

CLAIMS1. A mixture for breading food products composed of the following ingredients (% wt):flour - 70-90%,corn, potato or tapioca starch - 2-25%,leavening agent - 0.1-5%,salt - 0.5-2%,paprika extract - 0.09-1%,wherein, the flour is selected from the group: amaranth flour or a mixture of amaranth flour with rice and / or wheat flour,wherein the content of amaranth flour in a mixture with rice and / or wheat flour is 40-60% of the weight of the entire mixture.

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