High adhesion composite seasoning breading for pre-prepared dishes

Abstract

The application discloses a high-adhesion composite seasoning powder for pre-prepared dishes, and relates to the field of food, which is composed of a transient bonding matrix and a delayed aroma releasing particle; the mass ratio of the transient bonding matrix to the delayed aroma releasing particle is 6-8:2-4. The application solves the common problem in the industry that the adhesion of traditional powder decreases and the powder layer is easy to fall off in the process of frozen storage and reheating by constructing a binary synergistic system of the transient bonding matrix and the delayed aroma releasing particle. The pre-gelatinized potato starch and part of the acid hydrolyzed soybean protein isolate in the transient bonding matrix can quickly form a viscous paste with a stringy feeling under the activation of the water on the surface of the food, realize initial firm adhesion, and the monoglyceride microencapsulated calcium dihydrogen phosphate is released and interacts with the system when the reheating temperature rises, further strengthens the bonding network, so that the powder layer can still maintain excellent complete adhesion rate after long-term frozen storage and reheating.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a high-adhesion compound seasoning coating powder for pre-prepared dishes. Background Technology

[0002] Pre-cooked meals refer to convenient foods that have undergone industrial pre-processing, are stored and transported in frozen or refrigerated form, and can be eaten after simple reheating or cooking. With the accelerating pace of life and the increasing prevalence of chain restaurants, the pre-cooked meal industry has experienced rapid development. Among them, breaded pre-cooked meals such as fried chicken nuggets, breaded fish fillets, and tempura vegetables are favored by the market due to their crispy texture and convenience. The core quality of these products lies in the fact that the breading layer maintains good adhesion after frozen storage and forms a crispy outer shell upon reheating, while releasing a rich flavor.

[0003] Currently, compound seasoning coatings used in pre-cooked dishes are typically based on starch-based ingredients, combined with proteins, colloids, and spices. Common coating systems include wheat flour or corn starch as a base, with added gluten, pregelatinized starch, etc., to enhance binding properties, and supplemented with seasonings such as salt, sugar, and spices. During processing, steps such as pre-coating, battering, and coating are usually employed to adhere the coating layer to the surface of the food, followed by pre-frying or steaming and then quick-freezing to set the shape. Some coating formulations also introduce modified starches, hydrocolloids, and other components to improve the water retention and freeze resistance of the coating layer.

[0004] However, during the freezing-thawing-reheating process, traditional breading is prone to problems such as breading falling off, bubbling, or delamination due to the formation and melting of ice crystals, which severely affects the product's appearance and texture. Furthermore, flavor compounds are easily lost through volatilization during long-term frozen storage and the initial stages of reheating, resulting in a bland flavor that differs significantly from freshly made products. In addition, existing breadings often employ a single-formula design, making it difficult to balance frozen storage stability with crispness after reheating. The flavor release rhythm is mismatched with the heating temperature process, failing to achieve a concentrated burst of aroma upon entry. Summary of the Invention

[0005] Based on this, the purpose of this invention is to provide a high-adhesion composite seasoning coating for pre-cooked dishes, so as to solve the technical problems of decreased adhesion and easy peeling of coating layers during freezing and reheating of existing coatings; at the same time, it solves the technical problems of severe loss of flavor substances during long-term freezing and early reheating, bland flavor of finished products, and mismatch between release rhythm and heating process; further, it solves the technical problems of existing coating formulations having single function and difficulty in taking into account initial adhesion, antifreeze stability and precise flavor release.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a high-adhesion composite seasoning coating powder for pre-cooked dishes, the coating powder being composed of an instant binding matrix and delayed aroma-releasing particles; The instantaneous bonding matrix is ​​a powder obtained by blending pregelatinized potato starch, partially acid-hydrolyzed soy protein isolate, and microencapsulated calcium dihydrogen phosphate powder, wherein the wall material of the microencapsulated calcium dihydrogen phosphate powder is a monoglyceride with a melting point of 45°C to 50°C. The delayed aroma-releasing particles are particles with microcrystalline cellulose as the skeleton, internally loaded with a solid flavor core material composed of yeast extract and heat-reactive meat flavorings, and an outer layer coated with food-grade carnauba wax with a melting point of 55°C to 60°C. The mass ratio of the instantaneous bonding matrix to the delayed fragrance-releasing particles is 6-8:2-4; During application, the free moisture on the surface of the food first activates the instantaneous adhesive matrix to form an initial adhesion layer; when heated to above 50°C, the monoglyceride wall material melts, calcium dihydrogen phosphate is released and interacts with the system, further strengthening the adhesive network; when the temperature continues to rise above 55°C, the carnauba wax coating melts, and the solid flavor core material in the delayed-release flavor particles begins to dissolve and release flavor.

[0007] The present invention is further configured such that the pH value of the partially acid-hydrolyzed soy protein isolate at the acid hydrolysis endpoint is 4.5 to 5.5, and when combined with the pregelatinized potato starch, it can form a viscous slurry with a stringy texture in cold water within 30 seconds.

[0008] The present invention is further configured such that the particle size of the microencapsulated calcium dihydrogen phosphate powder is 20 to 50 micrometers, and its mass percentage in the instantaneous bonding matrix is ​​1% to 3%.

[0009] The present invention is further configured such that the particle size of the delayed aroma-releasing particles is 80 to 150 micrometers, and the solid flavor core material inside is a non-flowing paste at room temperature.

[0010] This invention also provides a method for preparing a high-adhesion composite seasoning coating for pre-cooked dishes, comprising the following steps: S1. Preparation of instantaneous binding matrix: Pregelatinized potato starch, partially acid-hydrolyzed soy protein isolate and microencapsulated calcium dihydrogen phosphate powder are added into a mixer in a preset ratio and mixed for 15-25 minutes at a speed of 300-500 rpm to obtain a uniform powder. S2. Preparation of delayed aroma release granules: Using microcrystalline cellulose as a skeleton, a solid flavor core material composed of yeast extract and heat-reactive meat flavoring is loaded inside the skeleton, and then coated with food-grade carnauba wax with a melting point of 55℃ to 60℃ in a fluidized bed device to form granules. S3. Finished product mixing: The instantaneous binding matrix obtained in step S1 and the delayed aroma-releasing granules obtained in step S2 are added into a mixer at a mass ratio of 6-8:2-4 and mixed for 10-15 minutes at a speed of 200-300 rpm to obtain the compound seasoning coating product.

[0011] In summary, the present invention has the following main beneficial effects: This invention solves the common industry problem of decreased adhesion and easy detachment of breading during frozen storage and reheating by constructing a binary synergistic system of an instant bonding matrix and delayed aroma-releasing particles. The pregelatinized potato starch and partially acid-hydrolyzed soy protein isolate in the instant bonding matrix rapidly form a viscous paste with a stringy texture upon activation by moisture on the food surface, achieving initial firm adhesion. Meanwhile, monoglyceride-microencapsulated calcium dihydrogen phosphate is released and interacts with the system upon increased reheating temperature, further strengthening the bonding network and ensuring excellent adhesion even after long-term frozen storage and reheating. Simultaneously, the delayed aroma-releasing particles are coated with food-grade carnauba wax with a melting point within a specific temperature range. The flavor granules solve the problem of flavor substances easily volatilizing and being lost during long-term frozen storage and the initial stage of reheating. The solid flavor core material loaded with the flavor only begins to dissolve and continuously release flavor when the reheating temperature rises to the coating melting point. This achieves a precise match between flavor and heating temperature history. It exhibits a characteristic aroma during reheating, and the aroma intensity continues to increase with heating, significantly improving the flavor reproduction of the finished product. In addition, this invention integrates the three functions of initial adhesion, reheat reinforcement, and precise flavor release into the same coating system through a time-response design. This avoids the shortcomings of existing formulas that are single-function and difficult to achieve simultaneously. It provides the ready-to-cook food industry with an overall solution that combines high adhesion, excellent freeze resistance, and controllable flavor release. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the composite seasoning coating composition of the present invention; Figure 2 This is a schematic diagram of the pre-prepared food processing flow of the present invention; Figure 3 This is a schematic diagram of the microstructure of the coating layer of the present invention; Figure 4 This is a flowchart of the preparation method of the present invention; Figure 5 This is a schematic diagram of the temperature response time of the composite seasoning coating powder of the present invention. Detailed Implementation

[0013] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. The described embodiments are merely some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0014] like Figures 1-5 As shown, this invention provides a high-adhesion composite seasoning coating powder for pre-prepared dishes. The core design concept of this coating powder lies in constructing a binary synergistic system with time-response function, namely, composed of an instantaneous binding matrix and delayed aroma-releasing particles. The two work together in the processing, freezing, and reheating of pre-prepared dishes to jointly solve the technical problems of adhesion decay and flavor loss.

[0015] Specifically, this high-adhesion composite seasoning coating for pre-prepared dishes consists of an instant binding matrix and delayed-release aroma particles. The instant binding matrix is ​​a powder obtained by blending pregelatinized potato starch, partially acid-hydrolyzed soy protein isolate, and microencapsulated calcium dihydrogen phosphate powder. Pregelatinized potato starch refers to physically modified potato starch that can rapidly absorb water and swell in cold water to form a viscous paste, providing immediate binding ability. Partially acid-hydrolyzed soy protein isolate is a product obtained by limited hydrolysis of soy protein isolate under acidic conditions; its function is to synergistically work with pregelatinized potato starch to rapidly form a paste film with good cohesion and extensibility in the presence of moisture. Microencapsulated calcium dihydrogen phosphate powder refers to particles obtained by encapsulating calcium dihydrogen phosphate as a core material using microencapsulation technology. Its function is to release calcium dihydrogen phosphate under specific temperature conditions, interacting with proteins and other components in the system to strengthen the binding network. The wall material of the microencapsulated calcium dihydrogen phosphate powder is a monoglyceride with a melting point of 45°C to 50°C. Monoglyceride, or glyceryl monostearate, is a common food-grade emulsifier. This melting point range was chosen to ensure that the wall material melts and releases the core material in the early stages of the reheating process of the pre-cooked food.

[0016] The delayed-release flavor granules are composed of a microcrystalline cellulose framework, an internally loaded solid flavor core consisting of yeast extract and thermo-reactive meat flavor compounds, and an outer coating of food-grade carnauba wax with a melting point of 55°C to 60°C. Microcrystalline cellulose is a food-grade excipient obtained through the hydrolysis of natural cellulose, possessing porosity and good adsorption properties; in this invention, it serves as the framework material to support the flavor core. Yeast extract is a natural flavor enhancer made from edible yeast through autolysis, enzymatic hydrolysis, and other processes, providing a rich meaty aroma and umami flavor. Thermo-reactive meat flavor compounds refer to meat flavor substances prepared through thermal reaction processes such as the Maillard reaction, possessing a characteristic cooked meat aroma. Together, these two components constitute the solid flavor core, which is paste-like or semi-solid at room temperature and can be effectively adsorbed by the microcrystalline cellulose. Food-grade carnauba wax is a natural plant wax with a high melting point and good film-forming properties. The melting point is selected in the range of 55°C to 60°C to ensure that the flavor core material can only be released in the later stage of reheating, close to the consumption stage, to avoid premature volatilization and loss in the early processing and early reheating stages.

[0017] In the coating system of this invention, the mass ratio of instantaneous binding matrix to delayed aroma-releasing particles is 6-8:2-4. This ratio range is determined based on the need to balance binding performance and flavor release effect: if the proportion of delayed aroma-releasing particles is too low, the flavor intensity and layering will be insufficient; if the proportion is too high, it may affect the continuous phase structure of the binding matrix, resulting in a decrease in adhesion.

[0018] From a functional perspective, this coating exhibits unique temporal response characteristics during application. First, free moisture on the food surface activates the instantaneous binding matrix, where pregelatinized potato starch rapidly absorbs water and swells, while partially hydrolyzed soy protein isolate hydrates simultaneously. Together, they form a uniform initial adhesion layer, initially fixing the coating to the food surface. Subsequently, during subsequent heating processes such as pre-frying or final reheating, when the temperature rises above 50°C, the monoglyceride wall material coated with calcium dihydrogen phosphate begins to melt, releasing the calcium dihydrogen phosphate. The released calcium dihydrogen phosphate interacts with the protein components in the system, promoting cross-linking between protein molecules and further strengthening the binding network, thereby improving the structural stability of the coating layer at high temperatures. When the temperature continues to rise above 55°C, the carnauba wax coating covering the delayed-release aroma particles begins to melt. The solid flavor core material, upon heating, becomes more fluid and begins to slowly diffuse and release from the microcrystalline cellulose framework, producing a rich, characteristic aroma. This phased bonding and flavor release mechanism allows the breading layer to remain firmly attached after frozen storage, and to release flavor precisely according to the temperature profile during reheating.

[0019] The present invention will be further described below with reference to specific embodiments.

[0020] Example 1 This embodiment provides a high-adhesion composite seasoning coating powder for pre-cooked dishes, the composition and preparation method of which are as follows.

[0021] First, a transient binder matrix is ​​prepared. Pregelatinized potato starch, partially acid-hydrolyzed soy protein isolate, and microencapsulated calcium dihydrogen phosphate powder are added to a mixer in a predetermined ratio. The partially acid-hydrolyzed soy protein isolate has an endpoint pH of 4.5 to 5.5, which can be achieved by suspending the soy protein isolate in water, adjusting the pH to an acidic range, and then neutralizing and drying it after enzymatic or acid hydrolysis for a certain time at an appropriate temperature. The microencapsulated calcium dihydrogen phosphate powder has a particle size of 20 to 50 micrometers and accounts for 1% to 3% of the transient binder matrix by mass. Its wall material is a monoglyceride with a melting point of 45°C to 50°C. The three materials are mixed at 300-500 rpm for 15-25 minutes to obtain a uniform powder, which is the transient binder matrix.

[0022] Next, delayed-release flavor granules are prepared. Using microcrystalline cellulose as the framework material, a solid flavor core material composed of yeast extract and thermo-reactive meat flavorings is loaded within the framework. Specifically, adsorption or granulation processes can be employed to ensure the flavor core material is uniformly distributed within the porous structure of the microcrystalline cellulose. The particle size of the delayed-release flavor granules is controlled between 80 and 150 micrometers, and the solid flavor core material inside is a non-flowing paste at room temperature to ensure storage stability. Then, in a fluidized bed apparatus, food-grade carnauba wax with a melting point of 55°C to 60°C is used for coating, forming a complete coating layer, thus obtaining the delayed-release flavor granules.

[0023] Finally, the finished product is mixed. The instant binding matrix and delayed aroma-releasing particles prepared above are added to a mixer at a mass ratio of 6-8:2-4, and mixed for 10-15 minutes at a speed of 200-300 rpm to ensure that the two types of particles are evenly dispersed, thus obtaining the composite seasoning coating product. In this embodiment, a mass ratio of 7:3 is specifically selected.

[0024] Example 2 This embodiment provides a method for preparing high-adhesion pre-cooked dishes using the above-mentioned compound seasoning coating powder.

[0025] The method includes the following steps.

[0026] The cut ingredients undergo surface treatment. These ingredients can be common pre-cooked food ingredients such as chicken, fish fillets, shrimp, or root vegetables. The treatment involves forming a uniform, thin film of water on the surface of the ingredients, with the film comprising 1% to 3% of the ingredient's mass. This can be achieved through spraying, soaking, or tumbling, with the key being to ensure even moisture distribution without over-watering to prevent clumping or dripping during subsequent coating. As a preferred embodiment, the water used to form the film may contain 0.1% to 0.5% sodium vitamin C by mass. Sodium vitamin C has antioxidant and color-protecting properties, and its slightly alkaline environment helps to aid protein adhesion, improving adhesion without compromising food safety.

[0027] Immediately mix the ingredients processed in the above steps with the compound seasoning coating powder. Mixing can be done using a roller coating machine or by manual stirring, ensuring the coating powder adheres evenly to the surface of the ingredients. Since a thin water film has already formed on the surface of the ingredients, the instant adhesive matrix will quickly absorb water and begin hydration, initially forming an adhesion.

[0028] After coating the ingredients, let them stand in an environment with a relative humidity of 75% to 85% for 2 to 4 minutes. The purpose of this step is to promote the full hydration of the instant binding matrix, allowing the pregelatinized potato starch and partially hydrolyzed soy protein isolate to form a continuous and uniform film, while simultaneously establishing an initial bond between the delayed aroma-releasing particles and the binding matrix. A suitable humidity environment can prevent excessively rapid evaporation of surface moisture, which could lead to insufficient hydration.

[0029] After the ingredients have been left to stand, a weak airflow of 0.1 Bar to 0.3 Bar is used to blow away the surface powder and compact the adhering layer. This weak airflow treatment removes excess powder that is not firmly attached, while the airflow pressure makes the adhering layer adhere more tightly to the surface of the ingredients. The ingredients are then immediately subjected to a quick-freezing process, rapidly frozen and shaped at -30°C to -40°C, to obtain a pre-cooked semi-finished product.

[0030] Example 3 This embodiment characterizes the quality of the pre-prepared vegetable products prepared by the above method.

[0031] The breaded chicken nuggets prepared according to the method in Example 2 were used as test samples and frozen at -18°C for 30 days. They were then fried directly in oil at 180°C for 3 minutes without thawing. The integrity of the breading layer was observed, and the area of ​​detachment was visually assessed. The results showed that the integrity rate of the breading layer was not less than 95%, meaning the detachment area was less than 5%, indicating that the breading system has excellent antifreeze adhesion properties.

[0032] Meanwhile, sensory evaluation was conducted during the frying process. When heated to approximately 1 minute, the sample began to exhibit characteristic meaty and roasted aromas, and the aroma intensity continued to increase with prolonged heating time until the frying was completed. This indicates that the carnauba wax coating of the delayed-release aroma particles melted smoothly after reaching its melting point, allowing the flavor core to be released, and the release process matched the heating process, achieving a stepwise presentation of flavor.

[0033] Comparative Example To verify the technical effects of the present invention, comparative tests were conducted using comparative examples. Comparative Example 1 used a commercially available common coating formula, composed of wheat starch, corn starch, gluten, and spices, and did not contain the instant binding matrix and delayed aroma-releasing particle structure of the present invention. Comparative Example 2 used a formula with the same instant binding matrix as the present invention but without the addition of delayed aroma-releasing particles. Comparative Example 3 used a formula with the same delayed aroma-releasing particles as the present invention but without microencapsulation treatment of calcium dihydrogen phosphate.

[0034] The comparative and example samples were coated with the same ingredients and processing techniques, and then subjected to a reheating test after being frozen at -18°C for 30 days under the same conditions. The results showed that the coating layer of Comparative Example 1 exhibited significant peeling and bubbling after reheating, with an intact adhesion rate of approximately 70%-75%. Comparative Example 2 showed improved adhesion, but poor flavor release, resulting in a bland flavor after reheating. Comparative Example 3 showed acceptable adhesion in the initial reheating stage, but partial peeling occurred as heating progressed, and the flavor release was not concentrated, with insufficient aroma intensity. In contrast, the example samples of this invention demonstrated excellent performance in both adhesion and flavor release, verifying the synergistic effect of the instantaneous binding matrix and the delayed aroma-releasing particles.

[0035] It should be noted that the pregelatinized potato starch described in this invention can be a commercially available food-grade product with a cold water solubility of not less than 90%. Partially acid-hydrolyzed soy protein isolate can be prepared using conventional acid hydrolysis or enzymatic hydrolysis processes in the art. The key is to control the degree of hydrolysis, ensuring that it retains its film-forming properties while possessing rapid hydration capabilities. Microencapsulated calcium dihydrogen phosphate powder can be prepared using microencapsulation technologies such as spray drying and fluidized bed coating. The amount and encapsulation effect of monoglycerides as the wall material must ensure that calcium dihydrogen phosphate is not released during storage and can be effectively released upon reaching its melting point. The preparation of delayed-release aroma granules can be completed using a fluidized bed granulation and coating integrated machine. By controlling parameters such as spray rate and inlet air temperature, a uniform and complete coating layer can be ensured.

[0036] The compound seasoning coating powder provided by this invention is suitable for various types of pre-cooked dishes, including but not limited to poultry such as chicken pieces and wings, seafood such as fish fillets and shrimp balls, and vegetables such as tempura pumpkin and lotus root slices. During the processing, the amount of water film added and the settling time can be adjusted appropriately according to the characteristics of the ingredients to achieve the best adhesion effect.

[0037] Although embodiments of the present invention have been shown and described, these specific embodiments are merely explanations of the invention and are not intended to limit it. The specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. After reading this specification, those skilled in the art may make modifications, substitutions, and variations to the embodiments as needed without departing from the principles and spirit of the invention, but such modifications, substitutions, and variations are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A high-adhesion composite seasoning coating powder for pre-prepared dishes, characterized in that, The coating powder consists of an instant binding matrix and delayed aroma-releasing particles; The instantaneous bonding matrix is ​​a powder obtained by blending pregelatinized potato starch, partially acid-hydrolyzed soy protein isolate, and microencapsulated calcium dihydrogen phosphate powder, wherein the wall material of the microencapsulated calcium dihydrogen phosphate powder is a monoglyceride with a melting point of 45°C to 50°C. The delayed aroma-releasing particles are particles with microcrystalline cellulose as the skeleton, internally loaded with a solid flavor core material composed of yeast extract and heat-reactive meat flavorings, and an outer layer coated with food-grade carnauba wax with a melting point of 55°C to 60°C. The mass ratio of the instantaneous bonding matrix to the delayed fragrance-releasing particles is 6-8:2-4; During application, the free moisture on the surface of the food first activates the instantaneous adhesive matrix to form an initial adhesion layer; when heated to above 50°C, the monoglyceride wall material melts, calcium dihydrogen phosphate is released and interacts with the system, further strengthening the adhesive network; when the temperature continues to rise above 55°C, the carnauba wax coating melts, and the solid flavor core material in the delayed-release flavor particles begins to dissolve and release flavor.

2. The high-adhesion composite seasoning coating powder for pre-prepared dishes according to claim 1, characterized in that: The partially acid-hydrolyzed soy protein isolate has an acid hydrolysis endpoint pH of 4.5 to 5.5, and when combined with the pregelatinized potato starch, it can form a viscous paste with a stringy texture in cold water within 30 seconds.

3. The high-adhesion composite seasoning coating powder for pre-prepared dishes according to claim 1, characterized in that: The microencapsulated calcium dihydrogen phosphate powder has a particle size of 20 to 50 micrometers and accounts for 1% to 3% of the mass of the instantaneous bonding matrix.

4. The high-adhesion composite seasoning coating powder for pre-prepared dishes according to claim 1, characterized in that: The delayed-release aroma particles have a particle size of 80 to 150 micrometers, and the solid flavor core material inside is a non-flowing paste at room temperature.

5. A method for preparing a high-adhesion composite seasoning coating for pre-cooked dishes, characterized in that, Includes the following steps: S1. Preparation of instantaneous binding matrix: Pregelatinized potato starch, partially acid-hydrolyzed soy protein isolate and microencapsulated calcium dihydrogen phosphate powder are added into a mixer in a preset ratio and mixed for 15-25 minutes at a speed of 300-500 rpm to obtain a uniform powder. S2. Preparation of delayed aroma release granules: Using microcrystalline cellulose as a skeleton, a solid flavor core material composed of yeast extract and heat-reactive meat flavoring is loaded inside the skeleton, and then coated with food-grade carnauba wax with a melting point of 55℃ to 60℃ in a fluidized bed device to form granules. S3. Finished product mixing: The instantaneous binding matrix obtained in step S1 and the delayed aroma-releasing granules obtained in step S2 are added into a mixer at a mass ratio of 6-8:2-4 and mixed for 10-15 minutes at a speed of 200-300 rpm to obtain the compound seasoning coating product.

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