DE102021001028B4 - Flambé paste - Google Patents

Abstract

Flambé paste, consisting of, each based on the total amount of the flambé paste,
- 55% to 90% by weight pure alcohol,
- 5 wt% to 45 wt% water,
- 0.1% to 4% by weight of at least one aromatic substance and/or at least one flavouring,
- 0.1 wt.% to 3 wt.% of at least one type of NaCl,
- 0.1% to 10% by weight of at least one sweetener,
- 0.1 wt.% to 3 wt.% methylcellulose and
- 0.001% to 10% by weight of at least one additive approved under food law, selected from the group consisting of vinegars, spices, spice mixtures, spice pastes, amyl alcohol, pasty foods and colorants.

Description

The present invention relates to a flambé paste.

Furthermore, the present invention relates to the use of the flambé paste.

State of the art

In its simplest form, flambéing involves pouring high-proof or pure alcohol over the food being flambéed and igniting it using an ignition source. The alcohol that has previously spread over the surface of the food being flambéed ignites and burns off with a relatively cool flame. The disadvantage of this method is that it poses a risk of deflagrations and neither the alcohol, its dosage nor the spread of the flames can be precisely controlled, so the method requires a lot of practice and experience. In particular, the method is not suitable for the mass production of flambéed foods such as grilled food, which must be produced in large quantities as quickly as possible with high throughput at festivals, for example.

From the German patent application EN 10 2016 004 698 A1 A flambé paste is known that contains 5 to 50% by weight of alcohol (ethanol) based on the total amount of the flambé paste. This is pure alcohol that does not contain any denaturant. However, it can contain water, flavourings, notes of spirits such as whiskey, cognac or rome, base substances, colourings approved under food law and other substances that are commonly used in the spirits sector.

Before adding the alcohol, the gelling agents and/or thickeners can be swollen with water.

Basically, all gelling agents and/or thickeners approved under food law can be used. Preferably, the gelling agents and/or thickeners are selected from the group consisting of gelatin, alginic acid, sodium alginate, potassium alginate, calcium alginate, propylene glycol alginate, agar-agar, carrageenan, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan, karaya, tara gum, gellan, pectins, amidated pectins, microcrystalline cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, gliadin, secalin, avenin, hordein, zein, oryzin and kafirin as well as the modified starches E 1400, E 1401, E 1402, E 1403, E 1404, E 1405, E 1410, E 1412, E 1413, E 1414, E 1420, E 1421, E 1422, E 1423, E 1430, E 1440, E 1441, E 1442, E 1450 and E1451.

In addition, the flambé pastes according to the invention can contain spices, liquorice, sugar, maple syrup, beetroot syrup, sugar cane extract, cane sugar, honey, flavourings, colourings approved under food law and/or chopped, preferably pasty, foods such as onion paste as flavour carriers.

The color of the flame can be varied by adding flame colorants such as sodium-containing substances, which give the flame an intense yellow color.

From the Chinese patent application CN102816622A A non-toxic alcohol paste is known which contains a thickener, water and possibly food coloring. The alcohol content, based on the total amount, is said to be between 13% and approximately 100% by weight. However, this range is highly unclear.

Hydroxypropylmethylcellulose, sodium carboxymethylcellulose, hydroxyethylcellulose, ethylcellulose, pectin, gum arabic, dextrin, sodium stearate, sodium alginate and mixtures of hydroxypropylmethylcellulose and ethylcellulose or hydroxyethylcellulose and ethylcellulose can be used as thickeners.

This well-known alcohol paste has a higher calorific value and lower toxicity than industrial methanol pastes. The Chinese patent application does not state whether the alcohol paste can be used as a flambé paste. It is apparently only used for heating purposes.

The patent application EN 10 2017 004 698 A1 The well-known flambé paste already has numerous advantages and is very versatile. However, it has so far only been used in conjunction with solid grilled food.

Object of the present invention

The present invention was based on the task of further developing the known alcohol pastes and flambé pastes, so that a flambé paste results which is stable and storable even at an alcohol content of up to 90% and which also burns well on very cold surfaces such as ice cream and does not mix with liquids, so that drinks, liquid and creamy desserts, soups or roasts sauces can be flambéed. In addition, it should not only be used for grilling, but also improve the taste and aroma of raw or prepared foods of all kinds in a surprising way, even without being used together with barbecue sauces and seasoning sauces.

The inventive solution

Accordingly, the flambé paste according to the invention was found according to patent claim 1. Preferred embodiments can be found in the dependent patent claims 2 to 6.

Furthermore, the inventive use of the flambé paste according to the invention according to patent claim 7 was found.

Advantages of the invention

In view of the prior art, it was surprising and not foreseeable for the person skilled in the art that the object of the present invention could be achieved by means of the flambé paste according to the invention and its use according to the invention.

The flambé paste according to the invention was stable and storable even at an alcohol content of up to 90% and it also burned well on very cold surfaces such as ice cream. This meant that the flambé paste according to the invention had a lower temperature than alcohol itself, which significantly expanded its application possibilities.

It also did not mix with liquids, but instead floated on top of them due to its low density, meaning that drinks, liquid and creamy desserts, soups or gravies could be flambéed. In addition, it could not only be used for grilling, but also improved the taste and aroma of all kinds of raw or prepared foods in a surprising way, even without being used together with grill sauces and seasoning sauces.

What was particularly surprising was that during and after using the flambé paste according to the invention, the taste of alcohol was hardly or not at all noticeable, even without the addition of amyl alcohol.

Detailed description of the invention

• - 55 bis 90 Gew.-% reiner Alkohol,
• - 5 Gew.-% bis 45 Gew.-%, vorzugsweise 10 Gew.-% bis 50 Gew.-% und insbesondere 20 Gew.-% bis 50 Gew.-% Wasser,
• - 0,1 Gew.-% bis 4 Gew.-%, vorzugsweise 0,2 Gew.-% bis 3,5 Gew.-% und insbesondere 0,3 Gew.-% bis 3 Gew.-% mindestens eines Aromastoffs und/oder mindestens eines Geschmacksstoffs,
• - 0,1 Gew.-% bis 3 Gew.-% mindestens einer Sorte von NaCl,
• - 0,1 Gew.-% bis 10 Gew.-%, vorzugsweise 0,2 Gew.-% bis 8 Gew.-% und insbesondere 0,3 Gew.-% bis 7 Gew.-% mindestens eines Süßungsmittels,
• - 0,1 Gew.-% bis 4 Gew.-%, vorzugsweise 0,2 Gew.-% bis 3,5 Gew.-% und insbesondere 0,3 Gew.-% bis 3 Gew.-% Methylcellulose und
• - 0,001 Gew.-% bis 10 Gew.-% mindestens eines lebensmittelrechtlich zugelassenen Zusatzstoffs, ausgewählt aus der Gruppe, bestehend aus Essigen, Gewürzen, Gewürzmischungen, Gewürzpasten, Amylalkohol, pastösen Lebensmitteln und Farbstoffen,

wobei die Mengen der genannten Stoffe innerhalb der jeweiligen Grenzen so gewählt werden, dass sich ihre Mengen insgesamt zu 100 Gew.-% addieren.The flambé paste according to the invention consists of, based on the total amount of the flambé paste,

• - 55 to 90% by weight pure alcohol,
• - 5 wt.% to 45 wt.%, preferably 10 wt.% to 50 wt.% and in particular 20 wt.% to 50 wt.% water,
• - 0.1% to 4% by weight, preferably 0.2% to 3.5% by weight and in particular 0.3% to 3% by weight of at least one aromatic substance and/or at least one flavoring substance,
• - 0.1 wt.% to 3 wt.% of at least one type of NaCl,
• - 0.1% to 10% by weight, preferably 0.2% to 8% by weight and in particular 0.3% to 7% by weight of at least one sweetener,
• - 0.1 wt.% to 4 wt.%, preferably 0.2 wt.% to 3.5 wt.% and in particular 0.3 wt.% to 3 wt.% methylcellulose and
• - 0.001% to 10% by weight of at least one additive approved under food law, selected from the group consisting of vinegars, spices, spice mixtures, spice pastes, amyl alcohol, pasty foods and colorants,

the amounts of the substances mentioned are chosen within the respective limits so that their total amounts add up to 100% by weight.

Pure alcohol is alcohol without denaturing additives.

Drinking water is preferably used.

• www.voegele-ingredients.com

vertrieben.Preferably, the aromas and/or flavors are commercially available distillates, aromas, natural flavors, extracts, colorants, concentrates and herbal mixtures. Such aromas and/or flavors are produced, for example, by the company VÖGELE INGREDIENTS, 74384 Lauffen, Germany, website (24.2.2021):

• www.voegele-ingredients.com

expelled.

Preferably, the NaCl is selected from the group consisting of sea salt, rock salt, fleur de sal, Himalayan salt, black salt, evaporated salt and Hawaiian salt, mixtures of at least two of the above-mentioned salts and salt-spice mixtures.

As spices or for spice mixtures and spice pastes, the usual well-known and well-known spices such as vanilla, anise, turmeric, chili, pepper, coriander, caraway, rosemary, paprika, curry, mustard seeds, cement, juniper, oregano, thyme, marjoram, garlic, wild garlic, Arabic coffee spice, degus, zahtar, Agfrican rub, berbere, chakalaka, cloves, harissa, nutmeg, cumin, pink berries, cinnamon, sesame, saffron as well as Asian, Oriental, Asian and South American spice blends can be used.

Unseasoned, seasoned and flavoured vinegars such as brandy vinegar, wine vinegar, balsamic vinegar, fruit vinegar, cereal vinegar, vegetable vinegar, rice vinegar, whey vinegar, balsamic vinegar and honey vinegar can be added to the flambé pastes according to the invention.

According to the invention, the flambé paste according to the invention is used for flambéing frozen, chilled, thawed, cooked, grilled and fried foods, ice creams, gateaux, cakes, pastries, chocolate, pralines, desserts and creams such as pudding, jelly, red fruit compote or men's cream, frozen foods, convenience products, preserves, sauces, stocks, bouillons, alcoholic and non-alcoholic beverages, fish, seafood, sausage products, ham and meat of all kinds, fruit, vegetables, spices, cheeses, cheese fondues and grilled foods.

It is surprising that the flambé paste does not mix with the drinks, sauces, stocks and creams, but floats on their surface, which is a great advantage for flambéing.

Furthermore, given that alcohol usually does not burn or burns very poorly on cold surfaces, it is surprising that frozen foods and desserts such as ice cream and ice cream cakes can be flambéed without any problems.

A particularly large number of new special flavours and aromas are created by flambéing spice sauces such as A1 steak sauce, oyster sauce, barbecue sauce, chilli sauce, chimichurri, chutney, in particular mango, quince chilli, pumpkin tomato, green tomato, strawberry chilli, plum, apricot, damson, zucchini, cherry, cranberry, tomato peach, apple onion, pear, gooseberry, citrus, rose hip, mirabelle, blackberry, date banana and rhubarb chutney, Cumberland sauce, Dave's Insanity sauce, fish sauce, fruit mustard sauce, garum, hoisin sauce, HP sauce, ketchup, in particular tomato ketchup, spice ketchup, barbecue ketchup and curry ketchup, mayonnaise, pesto, relish, Sambal, S-chug, mustard, especially sweet, medium and hot mustard, honey mustard, herb mustard, beer mustard, Dijon mustard, horseradish mustard, tarragon mustard and pepper mustard, Sriracha sauce, soy sauce, sweet soy sauce, sweet and hot soy sauce, Tabasco sauce, teppanyaki sauce, teriyaki sauce and Worcestershire sauce.

The same applies to flambéing fruit sauces, dessert sauces and syrups such as vanilla sauce, raspberry sauce, cranberry sauce, blueberry sauce, mango sauce, orange sauce, strawberry sauce or chocolate sauce, sugar syrup, honey or maple syrup with the flambé sauce according to the invention.

The same applies to the flambéing of fruit juices and vegetable juices such as apple juice, pear juice, orange juice, grapefruit juice, pineapple juice, mango juice or tomato juice, of alcoholic beverages such as cocktails of all kinds or punch of all kinds, of non-alcoholic beverages such as mineral water, cocoa, coffee or tea with the flambéing paste according to the invention.

Likewise, all kinds of jams and preserves such as orange jam, strawberry jam, wall fruit jam, plum jam, apricot jam, apricot jam, cranberry jam, blueberry jam, apple puree or quince jam can be flambéed with the flambé paste according to the invention.

Since the flambé paste according to the invention is stable in storage, it can be filled into bottles or dispensers. Preferably, it is filled into a chamber of the dispenser according to the German patent application EN 10 2016 004 698 A1 , page 5, paragraphs [0038] to [0042], in conjunction with claims 7 to 10 and in the international patent application WO2017/182121 , page 12, lines 1 to 24, in conjunction with the figure, with the other chamber being filled with sugar syrup, for example. When applied simultaneously to a cake, the flambé paste according to the invention settles on the sugar syrup and does not mix with it. Flambéing then produces an excellent-tasting, caramelized surface.

The invention is explained in more detail using the following examples and comparative tests.

example 1

The production and use of a flambé paste with whisky flavour according to the invention

0.5 parts by weight of methylcellulose (E461) were swollen with 10.5 parts by weight of water. 1.18 parts by weight of whiskey flavor, 0.5 parts by weight of sea salt, 2.5 parts by weight of honey and 30 parts by weight of alcohol (corresponding to 66.40% by weight) were added to the resulting paste. The resulting mixture was homogenized, whereby the flambé paste with whiskey flavor according to the invention was obtained.

Ice cream was taken directly from the freezer compartment of a freezer and the flambé paste was poured over it. The flambé paste was ignited with a gas burner and burned completely. The ice cream, which was still cold, was covered with caramelized honey and had a pleasant whiskey aroma.

The flambé paste according to the invention was poured over the gravy. The flambé paste did not mix with the gravy, but rather floated on its surface. The flambé paste was ignited with a gas burner and burned completely. This gave the gravy a particularly piquant taste and a pleasant whiskey aroma.

The experiment was repeated with a men's cream. Here too, the flambé paste did not mix with the cream, but floated on its surface. Flambéing gave it an additional, special sweet and smoky flavor.

A chilled Bloody Mary cocktail with tomato was poured over in a glass with the flambé paste according to the invention. The flambé paste did not mix with the cocktail, but rather floated on its surface. The flambé paste was ignited with a gas burner and burned completely. This gave the cocktail a new, particularly pleasant taste.

Grilled beef steaks were prepared using the method described in the international patent application WO2017/182121 , page 12, lines 1 to 24, in connection with the figure described double chamber dispenser together with Dave's Insanity Sauce and flambéed. This gave the beef steaks an excellently flavorful sweet and spicy crust.

Comparative test series V1

Example 1 was prepared with 0.5 parts by weight of each of the thickeners gelatin, alginic acid, sodium alginate, potassium alginate, calcium alginate, propylene glycol alginate, agar-agar, carrageenan, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan, karaya, tara gum, gellan, pectins, amidated pectins, microcrystalline cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, gliadin, secalin, avenin, hordein, zein, oryzin and kafirin as well as the modified starches E 1400, E 1401, E 1402, E 1403, E 1404, E 1405, E 1410, E 1412, E 1413, E 1414, E 1420, E 1421, E 1422, E 1423, E 1430, E 1440, E 1441, E 1442, E 1450 and E1451 repeated.

The resulting comparison pastes were unstable and released most or all of their alcohol into the flambéed goods. During the flambéing tests, unpleasant odors and smoke were often observed.

Example 2

The production and use of a flambé paste with whisky flavour according to the invention

0.5 parts by weight of methylcellulose (E461) were swollen with 14 parts by weight of water. 0.57 parts by weight of gin distillate with a floral note, 0.25 parts by weight of sea salt, 2.5 parts by weight of sugar and 30 parts by weight of alcohol (corresponding to 72.76% by weight) were added to the resulting paste. The resulting mixture was homogenized to obtain the flambé paste with gin flavor according to the invention.

The test series according to the invention in Example 1 was repeated using the flambé paste according to the invention with the gin distillate. New, excellent taste and aroma notes were also obtained.

Comparative test series V2

The comparative test series V1 was repeated with the thickeners listed there. Overall, unsatisfactory results were obtained.

Claims (6)

Flambé paste, consisting of, in each case based on the total amount of the flambé paste, - 55 wt.% to 90 wt.% pure alcohol, - 5 wt.% to 45 wt.% water, - 0.1 wt.% to 4 wt.% of at least one aromatic substance and/or at least one flavoring, - 0.1 wt.% to 3 wt.% of at least one type of NaCl, - 0.1 wt.% to 10 wt.% of at least one sweetener, - 0.1 wt.% to 3 wt.% methylcellulose and - 0.001 wt.% to 10 wt.% of at least one additive approved under food law, selected from the group consisting of vinegars, spices, spice mixtures, spice pastes, amyl alcohol, pasty foods and colorants. Flambé paste according to Claim 1 , characterized in that the aromatic substances and/or flavorings are distillates. Flambé paste according to Claim 2 , characterized in that the aromas, flavors and flavours are selected from the group consisting of aromas, natural flavors, extracts, colorants, concentrates and herbal mixtures Flambé pastes according to one of the Claims 1 until 3 , characterized in that the at least one sweetener is selected from the group consisting of household sugar, invert sugar, cane sugar, glucose, liquorice, maple syrup, beetroot syrup, sugar cane extract and honey. Flambé pastes according to one of the Claims 1 until 4 , characterized in that the at least one type of NaCl is selected from the group consisting of sea salt, rock salt, fleur de sal, Himalayan salt, black salt, evaporated salt and Hawaiian salt, mixtures of at least two of the said salts and salt-spice mixtures. Use the flambé paste according to one of the Claims 1 until 5 for flambéing frozen, chilled, thawed, cooked, grilled and fried foods, ice creams, tarts, cakes, pastries, chocolates, pralines, desserts and creams, puddings, jellies, red fruit compote, men's cream, frozen foods, convenience products, canned goods, sauces, stocks, bouillons, alcoholic and non-alcoholic beverages, fish, seafood, sausages, ham and all types of meat, fruit, vegetables, spices, cheeses, cheese fondues and grilled foods.