The object of the present invention is a food-processing emulsion without gluten for coating of foods (meat, fish, vegetables and cheese), the specific composition of which enables joining of various types of breadcrumbs (dry) with the coated food. The use of lupine and chickpeas in the food processing industry is part of the Czech Technology Agency (TACR) task solved by our company: TA01010737 - Development of Technological Processing of Highly Nutritive Pulses Recently Implemented in the World for Utilization to Prepare Common Foodstuffs and Dietary and Nutrition Products".

Background Art

In the prior art, emulsions are known that use an egg mixture as the carrier and are thickened (emulsified) with wheat flour or its derivatives (modified starch) or animal proteins, for technological preparation of the product for application of a dry layer (breadcrumbs or batter). According to the prior art there is a trend towards higher requirements for increasing the efficiency of the process (emulsion stability), shortening the preparation time of the product, improving the final quality of the prepared product and reducing loading of the organism by allergens.

With regard to the increasing occurrence of allergies in the population - especially in children, products with a limited content of allergens, mainly, gluten, eggs and milk are getting in higher demand. At the same time, new methods of ingredient preparation (grinding, extrusion) enable the use of non- traditional ingredients (pulses), meeting the required emulsification characteristic and maintaining the generally representative sensory properties of the product. An advantage of these ingredients is that they are prepared without modified starch, other additives, colorants and stabilizers.

Batters used so far, e.g. as described in EP 2 536 299 Al Edible batter compositions and methods of preparing batter-coated foods using the same, or EP 1 343 392 Bl Batter composition comprising starch, dextrin and rice flour for fried food products, which solve the problem of emulsification and emulsion stability with the use of animal proteins and peptides or starch and dextrin naturally meet the required technological and sensory parameters, but do not deal with the problem of allergens or special groups of consumers - e.g. vegetarians.

Disclosure of Invention

The object of the invention is a food-processing emulsion without gluten for coating of foods (meet, fish, vegetables and cheese) based on water and a dry mixture that contains rice flour and at least one pulse flour of various granulations and/or extracted vegetable proteins. The food-processing emulsion without gluten for coating of foods consists of 20 to 50 % by weight of the dry mixture and water, wherein the dry mixture contains granulated native rice flour and at least one granulated native pulse flour and/or extracted vegetable proteins.

The composition of the emulsion according to this invention complies with the requirements for gluten-free food and meets the definition of vegetarian food.

The dry mixture may contain flour of various types of pulses, e.g. chickpeas, lupine, yellow peas, soy. The selection of the main component is mainly related to the optimization of sensory properties and the respective specification with respect to the list of allergens (eliminating soy and partly lupine). The pulses lupine and chickpea have proved perfect emulsification characteristics in the given granulation range between 10 and 250 μ. Reduction of the upper limit under 100 μ considerably improves the emulsifying characteristics, increases the yield of the dry mixture and stability of the resulting emulsion, but the economical costs do not compensate the effect.

The dry mixture in the present invention contains 23.8 to 28.1 % by weight of native chickpea flour with the granulation of 10 to 400 μ and 1.3 to 3.9 % by weight of native lupine flour with the granulation of 10 to 250 μ an/or 6.6 to 8.3 % by weight of native rice flour with the granulation of 10 to 250 μ and/or 1.3 to 2.7 % by weight of lupine protein with the granulation of 10 to 250 μ.

The food-processing emulsion is produced by mixing of the dry mixture with water at a temperature of 16 to 35 °C, the required amount of water depending on the type of material to be coated and being such to obtain a smooth emulsion. In an especially convenient embodiment the composition of the food-processing emulsion in % by weight is as follows:

In an especially convenient embodiment the composition of the dry mixture in % by weight is as follows:

Native chickpea flour 23.8 to 28.1 %

Native lupine flour 1.3 to 3.9 %

Native rice flour 6.6 to 8.3 %

Lupine protein 1.3 to 2.7 %

Examples

Name g in 100 g of preparation

Water 66.7

Dry mixture 33.3

Composition of the dry mixture g in 100 g of preparation

Native chickpea flour 24.7

Native rice flour 7.3

Lupine protein 1.3

B)

Name g in 100 g of preparation

Water 57.2

Dry mixture 42.7

Composition of the dry mixture g in 100 g of preparation

Native chickpea flour 28.1

Native lupine flour 3.6 Native rice flour 8.3

Lupine protein 2.7

C)

Name g in 100 g of preparation

Water 62.5

Dry mixture 37.5

Composition of the dry mixture g in 100 g of preparation

Native chickpea flour 26.5

Native rice flour 7.9

Native lupine flour 3.6