Note: Descriptions are shown in the official language in which they were submitted.
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Food Additives, Foods and Methods of Making Foods
The present invention relates to food additives for
adding to processed foods. For example, dough based foods
to be baked or fried and subsequently heated or cooked in a
microwave oven. The invention relates to food products and
to ingredients for food products, including foods
comprising a core and a coating surrounding the core, for
example a battered or breaded product. The invention also
relates to foods or ingredients containing the food
additives and to methods of improving the texture and
characteristics of foods heated in a microwave oven.
Microwave ovens possess the ability to heat, cook or
bake items, particularly foodstuffs, extremely rapidly.
Unfortunately, microwave heating also has its
disadvantages. For example, microwave heating alone often
fails to achieve such desirable results as evenness,
uniformity, browning, crispening, and reproducibility.
Processed baked or fried food products cooked or heated
in a microwave oven seldom retain the characteristics of
the same food cooked or heated in a convection oven. This
is particularly so if the food product has been ~r.oz~~ or
chilled.
Whereas in conventional cooking heat is applied from
the outside, in microwave cooking heat is generated from
beneath the surface of the food product and the process can
be very rapid and quite violent...A consequence of this is
to rapidly convert some of the available water to steam
during the microwave cycle. After heating the foodstuff
"rests" during which period there is a release of water
which can drip from the product. This is particularly
noticeable for example when heating frozen food, especially
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that with a coating such as breadcrumb or including pastry,
which foods can become soggy and unpalatable.
Attempts have been made to limit the escape of moisture
during microwave cooking by coating the product with a
composition adapted to form an impermeable film. These
attempts have been unsatisfactory because the natural
distribution of water within the coated product can be
lost. Furthermore an impenetrable coating or film detracts
from the taste and mouth feel of the product.
Accordingly, there remains a desire for foods which, on
microwave cooking, repeating or defrosting have
characteristics more similar to foods cooked, repeated or
defrosted in a conventional manner.
In international patent application No
PCT/GB2003/005429 claiming priority from British patent
application No 0229413.0, food additives for use in
microwavable foods are disclosed comprising bean powder
(principally lima bean powder), water absorbent vegetable
fibre, one or more inorganic calcium compounds and modified
cellulose. Surprisingly, the inventor has found that the
bean powder is the key ingredient, that is, a significant
improvement in foods can be achieved using only ;the ~,ean
powder although the water absorbent veg'e'table'~.fib,re, the
calcium compound or compounds and the modified cellulose
each provides its own additional benefits.
Accordingly, the invention provides a method of
preparing a processed food for heating or cooking in a
microwave oven, the method comprising including in the food
a suitable amount of a bean powder selected from the group
consisting of lima bean powder and deodorised bean powders.
The invention also provides a food additive composition
comprising a bean powder selected from the group consisting
of lima bean powder and deodorised bean powders, and at
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least one further component selected from the group
consisting of water absorbent vegetable fibres, inorganic
calcium compounds and modified celluloses.
The food additive may also include other components,
for example, added maltodextrins, proteins, herbs, spices
or seasonings. Preferably, those other components will be
present at less than 900, more preferably less than 50o by
weight based on the total weight of the food additive. The
food additive, when added during the preparation of
processed foods, allows such foods heated or cooked using a
microwave oven to have properties more similar to the same
such food when heated or cooked using a convection oven.
The present invention therefore provides a food
additive composition which is capable of retaining to a
significant extent the characteristics of a baked or fried
food to which it has been added and that has been cooled
and subsequently heated in a microwave oven.
Preferably, the bean powder is included in the food in
an amount of from 0.1 to 200, more preferably from 0.1 to
100, advantageously from 0.1 to 5o by weight based on the
total weight the food.
The bean powder component of the method an'd .~o;od.,,
additive composition of the present invention°,i~s preferably
derived from the lima pulse. Lima bean powder is
particularly preferred because of its bland taste and
colour and also because it is a good source of soluble
dietary fibre of a sticky or gum-like character, with
bonding and moisture retaining properties. It provides
fat, which is capable of absorbing carbohydrate, and
protein which is able to form a complex matrix of organic
linkages with the other constituents of the additive and
the food to which it is added, thereby helping to retain
the structure of the food during microwave heating.
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The term 'deodorised bean powder' as used herein refers
to other pulses such as broad, Soya, haricot, mung,
kidney, etc beans and chickpeas which in the natural form
have too strong flavours or colours to be suitable for use
in the food additive ingredient of the present invention,
but which have been rendered suitable by chemical, genetic
or enzymatic processing.
The bean powder preferably has a sieve analysis of 900
or over (preferably about 98j) through a 140 micrometer
sieve.
Lima bean powder may be obtained from Arcadia Foods of
Bradford, UK. Generally, the composition of lima powder
comprises 11.60 moisture, 46.2°s starch of which 3.6o is
sugars, l9.lo is protein, 1.2o is fat and 21.5% is dietary
fibre. Seasonal variations of up to 5o may occur.
As mentioned above, it is not necessary to use the bean
powder in combination with other ingredients in the method
of the invention. However, further improvements in food
texture may be obtained by also adding water absorbent
vegetable fibre, an inorganic calcium compound and/or
modified cellulose to the food.
In the method of the invention the bean pot~d~r ma,y be
added to the rest of the food in the forfn of a~~:.composition
comprising the bean powder and at least one other
component. Optionally the bean powder is added in the form
of a food additive composition comprising more than 90o by
weight of the bean powder.
The water absorbent vegetable fibre is a vegetable
fibre which is capable of absorbing at least its own weight
in water, for example, potato fibre. Preferably, the water
absorbent fibre can absorb at least two, more preferably at
least five times its own weight in water. The water
absorbent vegetable fibre is preferably added to the food
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or is present in the food additive composition at from 1 to
500, more preferably from 2 to 30o by weight based on the
weight of the bean powder.
Potato fibre is a natural product which is derived from
potatoes. Potato fibre provides the food additive with
moisture absorbing properties as it is capable of absorbing
up to 10 times its weight in moisture. It provides a
drying function and is described as locking moisture.
Preferably, the potato fibre is a fine powder of fibre
with a sieve analysis of 850 or over (preferably about 900)
through a 250 micrometer sieve.
Potato fibre powder suitable for use in the composition
of the present invention may be obtained from Avebe of the
Netherlands. Generally, the composition of potato fibre
powder comprises 70-75o dietary fibre, 250 mg/g starch, 5%
protein, 2% ash, 10 mg/kg sulphite and 50 mg/g moisture.
When used, the inorganic calcium compound is preferably
added to the food or is present in the additive composition
at from 1 to 500, preferably from 2 to 30o by weight based
on the total weight of the bean powder. The inorganic
calcium compound may be a calcium salt or mineral. T.he
inorganic calcium compound is preferably calcium carbonate.
The calcium carbonate component may ber.c~rystal.line calcium
carbonate, preferably BM grade which is produced in the
United Kingdom and may be obtained from Food Ingredient
Technology Limited of Bedfordshire, UK.
The modified cellulose component which may be added to
the food or used in the food additive composition of the
present invention is, for example, a natural product
produced from vegetation and wood pulps as a free-flowing
powder and may be obtained from Food Ingredient Technology
Limited of Bedfordshire, UK. If used, the modified
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cellulose should be at least partly soluble in water and is
preferably completely soluble in water.
Modified cellulose is believed to complex with starch
elements providing a contribution to the organic linkages
between the constituents of the food additive and the food
to which it is added. It also provides fat and moisture
holding properties.
When used, the modified cellulose is preferably present
at from 1 to 500, more preferably from 2 to 30%, most
preferably from 2 to 20o by weight based on the weight of
the bean powder.
The modified cellulose is preferably LIG 55 Methocel
A4M food grade modified cellulose.
The method may also involve addition of, or the food
additive composition may further comprise, one or more
added dextrins (some dextrin may also be present as a
constituent of the bean powder). The addition of dextrins
provides a further firming enhancer for particular
circumstances and can also enhance the crispiness of a
coating comprising the composition, for example, a coating
on a meat product. Where dextrin is 'present it is
preferably in an amount of no more than 1000 by ,weight
based on the weight of the bean powder:'
Optionally, the method also involves addition of or the
composition also contains added non-gluten forming protein
(apart from any protein present in the bean powder or
vegetable fibre). Where present, the non-gluten forming
protein will preferably be in an amount of not more than
1000 by weight based on the weight of the bean powder.
The food additive is particularly suitable for use with
foods derived from cereals or pulses which. are processed,
baked or fried and then reheated or cooked. Optionally the
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food may be frozen or chilled prior to repeating or
cooking.
The method and the food additive of the present
invention may be used for all savoury and sweet processed
foods, especially dough based foods and batters (both
fermented and non-fermented), inclusive of potato doughs.
The food additive may also be used for fillings, toppings,
coatings or dustings of dough based foods, batters and
potato doughs, including dry crumb coatings and the dusting
of such doughs at specific processing steps.
As used herein, the expression "processed food" refers
to food or a food component which has been processed in any
way, for example, by milling, grinding, cooking or
combining with other ingredients. Thus, raw uncut
vegetables and unmilled cereals are not processed foods.
Wheat flour, for example, is a processed food because it is
produced by processing (milling) wheat.
A non-exhaustive and non-limiting list of processed
foods which benefit from the use of the method and food
additive according to the present invention includes pasta,
puff pastry products such as pies, rolls and slices with
both sweet and savoury fillings or toppings, I~re~d,
especially crusty bread products such a~s' baguet't.es, loaves
and rolls (including fillings), garlic bread, soft bread
products such as fruited buns, hot dog rolls, burger buns,
baps and naan bread, pitta bread, tortilla wraps and
pizzas, both pizza bases or topped pizzas, batters for
Yorkshire pudding, choux buns, various nuggets, fritters,
crumpets, batters for cakes such as sponge cakes, and
puddings, potato products such as roast potatoes, French
fries, potato wedges waffles, potato croquettes and shaped
potato products, baked or fried filo pastries such as
spring rolls, samosas, parcels, morning goods including
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croissants, Danish pastries, doughnuts, including filled
and topped doughnuts, shortcrust pastries, including pies
and crumbles (with both sweet and savoury fillings), and
bread crumb for coating for example for coating fish or
meat, for example, chicken pieces or products, including
shaped fish or chicken products such as fingers or nuggets.
The food additive composition of the present invention
is advantageously included in the processed food in an
amount of from 0.1 to 150, preferably 0.1 to 100, more
preferably 0.1 to 5% by weight based on the total weight of
the processed food and the food additive composition.
The bean powder or food additive composition may be
added to base dough formulations at 0.5% to 5.Oo (based on
the weight of flour), to base batter formulations at 0.750
to 8.50 (based on the weight of flour), to base potato
dough formulations at 0.5% to 3.Oo (based on the weight of
potato), to fillings/toppings at l.Oo to S.Oo (based on the
weight of dry ingredients), or to subsequent dough
processing steps at O.lo to 1.5o (based on the weight of
dry ingredients). Preferably, the above produce systems
are baked or fried, then cooled frozen and packaged.
Except for the addition of the bean powder' o~ ,food
additive composition as described above~,'the a.ooking
(baking or frying) process may be otherwise conventional.
The finished food thus produced is particularly suitable
for the preparation of microwave heatable foods. To this
end, the finished fast food may be wrapped with a microwave
heatable packaging material and then stored or shipped in
refrigerated or frozen storage for heating in microwave
heater at home or in restaurants or shops or automated
vending machines having a self-contained microwave heater
to an optimum temperature without damaging the quality of
food.
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Alternatively, the food may be shipped as a frozen
semi-finished product. Final cooking of this semi-finished
product may conveniently be completed at home or in
restaurants (including fast-food restaurants) or bakeries
(including in-store bakeries) or shops, etc.
The packaging materials for wrapping finished fast food
or semi-finished foods according to this invention must
withstand or be adapted for microwave heating. Plastic
laminates adapted for microwave heating are preferable for
packaging the products to be sold by automated vending
machines having a self-contained microwave heater in
particular since the products are rapidly heated from
frozen state to an elevated temperature.
The foods may be packaged in packaging utilising
susceptor technology, that is using a device which, when
disposed in a microwave energy field such as exists in a
microwave oven, responds by generating a significant amount
of neat. The susceptor absorbs a portion of the microwave
energy and converts it directly to thermal energy which is
useful for example to crispen or brown foodstuffs.
The absorption of microwave energy by the susceptor
device reduces the amount of microwave energy'av~ailaT~le to
cook the food. Simultaneously, the susce'ptor makes thermal
energy available for surface cooking of the food by
conductive or radiant heat transfer. Thus, susceptors tend
to slow down direct microwave induction heating to provide
some thermal heating which tends to be more uniform and
provide such desirable results as browning or crispening.
Currently, the most commercially successful microwave
susceptor is a thin film susceptor. Typically, thin film
susceptors are formed of a thin film of metalised aluminium
vacuum deposited on a polyester layer which is adhered to
paper or cardboard.
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Susceptors have been described in U.S. Pat. No.
9,690,838 issued to Isakson et al., U.S. Pat. No. 4,518,651
to Wolfe, Jr., and U.S. Pat. No. 4,959,516 issued to Tighe
et al. Each of these susceptors and improvements thereto
are suitable for use in packaging foods containing the food
additive composition according to the present invention.
In one embodiment of the method of the invention, where
the bean powder is added with water absorbent vegetable
fibre, one or more inorganic calcium compounds and modified
cellulose, the bean powder is present in a proportion of
less than 50% or more than 90o by weight based on the total
weight of the bean powder, the water absorbent vegetable
fibre, the one or more inorganic calcium compounds and the
modified cellulose.
Optionally, the method is one in which a food additive
composition comprising:
i) bean powder;
ii) water absorbent vegetable fibre (optionally
at from 3 to 12o by weight based on the total
weight of i), ii), iii) and iv));
iii) one or more inorganic calcium compounds
(optionally at from 2 to loo by weight, based on
the total weight of i ) , ii ) , '':iii ) aid: iv) ) ; and
iv) modified cellulose(optionally at between 0.5
and loo by weight based on the total weight of
i), ii), iii) and iv)),
wherein i) is present in an amount of between 50 to
90% (optionally 60 to 90%) by weight based on the total
weight of the bean powder;
is not included in the food.
Optionally, the method is one in which a food additive
composition comprising 80-90o bean powder, 5-7°s fine potato
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fibre, 3-5o calcium carbonate and 1-4o modified cellulose
as active ingredients, is not added to the food.
Optionally, the method is one in which a food additive
composition obtainable by:
a) mixing 2000 grams lima powder with 140 grams potato
fibre material with 100 grams of modified cellulose and 100
grams of calcium carbonate at 25 degrees centigrade and
atmospheric pressure in a Hobart blender for 5 minutes; or
by
b) mixing 300 kg of lima powder, 22 Kg potato fibre, 17.5
Kg calcium carbonate and 17.5 Kg modified cellulose in a
Gardner blender at 25 degrees centigrade and atmospheric
pressure for 5 minutes to produce a homogeneous mixture;
is not added to the food.
In a further embodiment, if the food additive
composition comprises bean powder, water absorbent
vegetable fibre, one or more inorganic calcium compounds
and modified cellulose, then the bean powder is present in
a proportion of less than 500 or more than 90a by weight
based on the total weight of the bean powder, the water
absorbent vegetable fibre, the one or more inorganic
calcium compounds and the modified cellulose.
Optionally, the food additive compo'sitiori~., ~is not a
composition comprising:
i) bean powder;
ii) water absorbent vegetable fibre (optionally
at from 3 to 12% by weight based on the total
weight of i), ii), iii) and iv));
iii) one or more inorganic calcium compounds
(optionally at from 2 to loo by weight based on
the total weight of i), ii), iii) and iv)); and
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iv) modified cellulose(optionally at between 0.5
and 10o by weight based on the total weight of
i), ii), iii) and iv)),
wherein i) is present in an amount of between 50 to
900 (optionally 60 to 900) by weight based on the total
weight of the bean powder.
Optionally, the food additive composition is not one
comprising 80-90o bean powder, 5-7o fine potato fibre, 3-50
calcium carbonate and 1-4o modified cellulose as active
ingredients.
Optionally, the food additive composition is not one
obtainable by
a) mixing 2000 grams lima powder with 140 grams potato
fibre with 100 grams of modified cellulose and 100 grams of
calcium carbonate at 25 degrees centigrade and atmospheric
pressure in a Hobart blender for 5 minutes; or by
b) mixing 300 kg of lima powder, 22 Kg potato fibre, 17.5
Kg calcium carbonate and 17.5 Kg modified cellulose in a
Gardner blender at 25 degrees centigrade and atmospheric
pressure for 5 minutes to produce a homogeneous mixture.
Examples of the method and food additive composition
of the invention are described below for the puripose~.,,of
illustration only.
Example 1 - Puff pastry products
A puff pastry dough would be prepared to the following
recipe:
Strong Flour 80 Kg
Pastry Fat 3 Kg
Salt 0.5 Kg
Cream of Tartar 0.1 Kg
Lima Bean Powder 0.8 Kg
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Water 50 Litres
The ingredients would be mixed to a firm smooth dough cut
to 9Kg pieces, folded and rested as is conventional for
puff pastry. The pastry would then be combined with the
desired filling, baked as appropriate and frozen. Upon
microwave repeating the product would show improved texture
and mouthfeel as compared to a similar product made without
the lima bean powder.
Example 2 - Crusty breads
A crusty bread would be prepared to the following recipe:
Strong Flour 180 Kg
Vegetable oil 7.2 Kg (olive oil for garlic bread)
Salt 1.69 Kg
Lima Bean Powder 2.0 Kg
Potato Fibre 0.2 Kg
Yeast 3.0 Kg
Improver 1.0 Kg for baguettes only
Garlic Granules 1.12 5 Kg for garlic bread only
Water 115 Litres
The ingredients would be mixed to give the dough. The dough
would be cut into pieces, shaped and dusted with lima
powder. After 1 hour fermentation the pieces would be
baked and then frozen. On defrosting in a microwave oven,
the bread would show an improved texture as compared to a
defrosted bread not having the bean powder and potato
fibre.
Example 3 - Bread crumb for coating meat and fish products
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A bread crumb would be prepared to the following recipe:
Bread Flour 15.000
Kg
Lima Bean Powder 3.400 Kg
Potato Fibre 0.200 Kg
Calcium Carbonate 0.200 Kg
Vegetable fat 3.000 Kg
Yeast 0.400 Kg
Salt 1.400 Kg
Sugar 0.700 Kg
Water 9.500 Litres
The dough would be mixed, cut into pieces and baked. The
loaves would then be shredded and dusted with lima bean
powder.
Example 4 - High protein foods and products comprising
vegetables, such as meat pies
Method i)
The product, for example a pork cutlet or a carrpt: fzxiger,
would be coated with 1.5 to 5% by weigh.t'based~~.on_ the
weight of the product of a 60:30:10 mixture of lima bean
powder, potato fibre and modified cellulose, to give a
coated product.
Method ii)
The product would be treated according to method i) and
would then be coated with 20% to 30o by weight of batter
based on the weight of the product to give a coated,
battered product.
Method iii)
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The product would be treated according to method ii) and
would then be coated with 17.5 to 27.50 crumbs by weight
based on the weight of the product to give a coated,
battered and crumbed product.
If desired, the coating applied in method i) may include
non-active ingredients to provide flavour. For example,
where a savoury product is desired, the coating may be a
savoury coating including seasoning or spices.
