Wet and dry breadings with legumes

Abstract

Wet and dry breadings containing pulses for use on foods or food preparations of animal and / or plant origin are characterized in that they contain at least a proportion (1-99% based on the dry portion of the ingredients in the breading) of a dry or wet component derived from pulses.

Description

[0001] The invention relates to one or more breadings suitable for coating foods or food preparations, which in turn create an edible coating on a product. These foods or food preparations can be based on meat, such as poultry, pork, beef, and / or on fish, such as salmon, pollock, and / or on plant-based raw materials with varying plant protein content (0-100%), and / or cheese and / or cheese substitutes.

[0002] Currently, commercially available methods for breading foods or food preparations are predominantly based on one- or two-component breading systems. In a one-component system, the product is coated with a wet breading, which is generally based on native and / or modified starches and / or flours, usually wheat or corn. Two-component systems, on the other hand, consist of applying a wet breading followed by a dry breading. Here, too, the wet breading is typically based on mixtures of native and / or modified starches, egg products, and / or wheat or corn flours, which are mixed with water, milk, and / or oils. The dry breading usually consists of breadcrumbs, which are also wheat or corn based.

[0003] Current technology highlights the problem that these breadings are primarily based on carbohydrate sources, while their protein and fiber content is negligible. Due to the predominant use of gluten-containing grains, such products are unsuitable for people with gluten intolerance.

[0004] A breading system using a classic wheat-based dry breading is known from DE000029701225U1. Similar systems are described in DE202005015999U1. However, these do not meet the requirements of modern, nutritionally optimized, or gluten-free products.

[0005] The inventions described in the claims solve these problems with a breading system that can be used as a wet or dry breading, or in a combination of both, and contains components derived from pulses (legumes) in part or entirely. These pulses (legumes) include, but are not limited to, broad beans, beans, peas, peanuts, chickpeas, kidney beans, lentils, lupins, soybeans, and white beans. The pulses used and / or their components are in the form of chunks, particles, grits, flours, suspensions, emulsions, protein concentrates, and / or isolates from fresh and / or dried and / or cooked and / or homogenized and / or sieved and / or otherwise processed pulses.

[0006] The problem is solved by claims 1 to 15. The breading system optionally consists of at least one wet and at least one dry breading, or exclusively of at least one of the two components (only wet or only dry breading).

[0007] The wet coating contains either a proportion of 1-98% (based on the dry matter content of the ingredients in the wet coating), particularly preferably 20-98% (based on the dry matter content of the ingredients in the wet coating), or entirely (98-100% based on the dry matter content of the ingredients in the wet coating) of legumes and / or their components and / or preparations thereof. The wet coating can be produced with water, animal and / or vegetable liquids, such as milk or soy milk, oils, such as sunflower or rapeseed oil, and the dry matter. Additional ingredients, such as salt, spices, flavorings, herbs, colorings, and / or additives, can also be added. All components of the wet coating are stirred and / or mixed and / or emulsified and / or dispersed.The food and / or food preparation is then coated by methods such as immersion, spraying, passing through, or dripping, and subsequently processed. These further processes may include, but are not limited to, re-breading, dry-breading, frying, deep-frying in oil, air frying, freezing, flash-freezing, cooking, steaming, baking, grilling, or drying. These processes take place at temperatures up to a maximum of 300 °C. This wet coating comprises between 1% and 99%, preferably between 5% and 45%, of the final product's weight.

[0008] The dry coating consists of the addition (1-100% based on the dry matter content of the coating) of whole and / or crushed chunks, particles, grits, flours, protein concentrates, and / or isolates from fresh and / or dried and / or cooked and / or homogenized and / or sieved and / or ground and / or roasted and / or otherwise processed pulses and / or their components. Additional ingredients, such as salt, spices, flavorings, herbs, colorings, and / or additives, may also be added. All components of the dry coating are stirred and / or mixed. A wet coating and / or flouring may be used as a preliminary step. The food and / or food preparation is then coated with the dry coating, for example, by immersion, sprinkling, or passing it through a food processor, and subsequently processed.These further processes can include, but are not limited to, re-breading, frying, deep-frying in oil, air frying, freezing, flash freezing, boiling, steaming, baking in an oven, or drying. These processes take place at temperatures up to a maximum of 300 °C. The dry breading comprises between 1% and 99%, preferably between 5% and 80%, of the final product weight.

[0009] The use of this invention leads to an increase in the protein and fiber content of the breading and the final product through the use of legumes and / or their components. The novelty of this invention is achieved particularly through the adhesion of the breading system to the product during processing, distribution, and reheating, thanks to the legumes and / or their components. The raw materials of the described dry breading, consisting exclusively of legumes (100% of the dry matter in the breading), are gluten-free, unlike conventional breading systems. Mixtures with gluten-free ingredients, such as cornstarch, rice starch, potato starch, and a proportion of legumes (1-99% of the dry matter in the breading) in the breading system are also possible and result in a gluten-free final product.Mixtures with gluten-containing ingredients, such as wheat breadcrumbs and a proportion of legumes (1-99% of the dry content) in the breading system are also possible, but do not result in a gluten-free end product.

[0010] Furthermore, it is also possible to use the wet and / or dry breading in combination or in part with conventional methods, for example, by using a wet breading according to the invention (e.g., exclusively pulses) and supplementing it with a commercially available dry breading (e.g., wheat breadcrumbs), or conversely, by combining a commercially available wet breading (e.g., egg products) with a dry breading according to the invention (e.g., crushed pulses). Furthermore, the breading systems specified in the claims can also be used as multi-layered breading systems with multiple wet and / or dry breading steps.

[0011] In addition, the new invention results in an improved texture, increased crispness, and the possibility of vegan breading. For the first time, adhesion is achieved through the use of legumes in a breading system.

[0012] An example of the invention consists of a two-component system comprising wet and dry breading. The wet breading consists of 26% water and 74% broad bean flour. The two ingredients are homogenized.

[0013] The dry breading consists of white beans and a spice blend. The white beans are typically soaked in water and cooked. They are then dried at 110-180 °C. The dried beans are then crushed and used for the dry breading. This dry breading is made by mixing 99% of the cooked, dried, and crushed beans with 1% spices, such as ground black pepper and dried, crumbled lovage.

[0014] To apply the breading, a 15g chicken breast nugget is dipped into the wet breading. The moistened nugget is then coated with the dry breading, ensuring all sides are covered. The wet breading comprises 12% and the dry breading 12% of the raw nugget. The nugget is then typically deep-fried for 30 seconds at 170°C, allowing the breading to set, develop a golden-brown color, and achieve its unique texture and crispiness. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] DE 000029701225U1

[0004] DE 202005015999U1

[0004]

Claims

[1] Wet and dry coatings with pulses for use on food or food preparations of animal and / or vegetable origin, is characterized by that it contains at least a proportion (1-99% based on the dry content of the ingredients in the breading) of a dry or wet component derived from legumes. [2] The wet and / or dry breading with pulses described according to the claims are characterized by that it contains entirely (98-100% based on the dry content of the ingredients in the breading) a dry or wet component derived from pulses, or the pulses themselves. [3] The wet breading described according to the claims is characterized bythat the pulses used consist of crushed chunks, particles, grits, flours, suspensions, emulsions, protein concentrates or isolates made from fresh and / or dried and / or ground and / or cooked and / or steamed and / or roasted and / or homogenized and / or processed pulses. [4] The wet breading described according to the claims is characterized by that these consist of water and / or animal and / or plant fluids and / or suspensions and / or emulsions containing the legume components. [5] The wet breading described according to the claims is characterized by that it can also hold a dry breading. [6] The dry breading described according to the claims is characterized bythat it consists at least partially (1-98% based on the dry content of the ingredients in the breading) of fresh and / or dried and / or cooked and / or ground and / or roasted and / or processed whole and / or crushed pulses and / or their components. [7] The dry breading described according to the claims is, characterized by that it consists entirely (98-100% based on the dry content of the ingredients in the breading) of fresh and / or dried and / or cooked and / or ground and / or roasted and / or processed whole and / or crushed pulses or their components. [8] The dry breading described according to the claims is characterized by that the predominant component consists of whole and / or crushed legumes (at least 1% based on the dry content of the ingredients in the breading). [9] The breadings with pulses described according to the claims are characterized by that these exist alone or in combination as a breading system (wet and dry breading). [10] The breading system described according to the claims consists of at least one wet breading and at least one dry breading and is characterized by that the wet breading contains at least a proportion of a component derived from legumes and the dry breading contains at least a proportion of whole and / or crushed legumes and / or their components. [11] The breading system described according to the claims consists of at least one wet breading and at least one dry breading and is characterized by that the wet breading contains at least a component derived from pulses and the dry breading consists entirely of whole and / or crushed pulses and / or their components. [12] The breading system described according to the claims consists of at least one wet breading and at least one dry breading and is characterized by that the dry portion of the wet breading consists entirely of components based on pulses and that the dry breading contains at least a proportion of whole and / or crushed pulses and / or their components. [13] The breading system described according to the claims consists of at least one wet breading and at least one dry breading and is characterized by that the dry portion of the wet breading is based entirely on pulses and the dry breading consists predominantly of whole and / or crushed pulses and / or their components. [14] The breading system described according to the claims consists of at least one wet breading and at least one dry breading and is characterized bythat the wet breading contains at least a portion of a component derived from pulses and that the dry breading is standard, ordinary or commercially available. [15] The breading system described according to the claims consists of at least one wet breading and at least one dry breading and is characterized by that the wet coating is standard or usual or commercially available and the dry coating consists at least partially or entirely of whole and / or crushed pulses and / or their components.