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RU2018121143A - Средство для кулинарной обработки для покрытия и обжаривания пищевого продукта и способ приготовления указанного средства для кулинарной обработки - Google Patents

Средство для кулинарной обработки для покрытия и обжаривания пищевого продукта и способ приготовления указанного средства для кулинарной обработки Download PDF

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Publication number
RU2018121143A
RU2018121143A RU2018121143A RU2018121143A RU2018121143A RU 2018121143 A RU2018121143 A RU 2018121143A RU 2018121143 A RU2018121143 A RU 2018121143A RU 2018121143 A RU2018121143 A RU 2018121143A RU 2018121143 A RU2018121143 A RU 2018121143A
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Prior art keywords
oil
amount
cooking
food product
paragraphs
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RU2018121143A
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English (en)
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RU2718994C2 (ru
RU2018121143A3 (ru
Inventor
Рамона Ясмин ФЕЦЕР
Кристоф ХАНЛЕ
Саняси ГЭДДИПАТИ
Дирк Якобус МАРИЦ
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Сосьете Де Продюи Нестле С.А.
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Publication of RU2018121143A3 publication Critical patent/RU2018121143A3/ru
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Publication of RU2718994C2 publication Critical patent/RU2718994C2/ru

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Computer Security & Cryptography (AREA)
  • Computer Networks & Wireless Communication (AREA)
  • Signal Processing (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Dispersion Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Computer Hardware Design (AREA)
  • Computing Systems (AREA)
  • Theoretical Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (26)

1. Средство для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта, содержащее:
i) масло в количестве 2-28% (от общей массы композиции);
ii) воду в количестве 20-60% (от общей массы композиции);
iii) модифицированный крахмал в количестве 2,3-5,5% (от общей массы композиции);
iv) соль в количестве 3-15% (от общей массы композиции);
v) сахар в количестве 0,5-30% (от общей массы композиции);
vi) вкусоароматические добавки в количестве 0,5-30% (от общей массы композиции);
и при этом средство для кулинарной обработки имеет вязкость в диапазоне от 8 до 60 Па·с со скоростью сдвига 1 с-1 при 25°C, а масло и вода находятся в форме эмульсии.
2. Средство для кулинарной обработки по п. 1, в котором модифицированный крахмал представляет собой химически и/или физически модифицированный крахмал.
3. Средство для кулинарной обработки по п. 1, в котором модифицированный крахмал представляет собой физически модифицированный крахмал.
4. Средство для кулинарной обработки по любому из пп. 1-3, в котором модифицированный крахмал находится в клейстеризованной форме.
5. Средство для кулинарной обработки по любому из пп. 1-4, имеющее вязкость в диапазоне от 8 до 50 Па·с со скоростью сдвига 1 с-1 при 25°C.
6. Средство для кулинарной обработки по любому из пп. 1-5, содержащее масло в количестве 3-18%, воду в количестве 40-58%, крахмал в количестве 3-5%, соль в количестве 3-9%, сахар в количестве 3-28% и ароматизатор в количестве 5-25% (от общей массы композиции).
7. Средство для кулинарной обработки по одному из пп. 1-6, в котором масло представляет собой растительное масло, предпочтительно выбранное из группы, состоящей из пальмового масла, пальмового олеина, оливкового масла, кукурузного масла, подсолнечного масла, рисового масла, соевого масла и масла канолы или их комбинации.
8. Средство для кулинарной обработки по любому из пп. 1-7, которое не включает никакого эмульгатора, некрахмальных полисахаридов или их комбинаций.
9. Способ приготовления средства для кулинарной обработки длительного хранения по одному из пп. 1-8, включающий следующие стадии:
f) смешивание ингредиентов, которые нечувствительны к нагреванию и/или требуют стадии пастеризации, со скоростью смешивания в диапазоне 1500-2500 об/мин для получения эмульсии;
g) нагревание смеси, полученной на стадии a), до температуры в диапазоне 70-98°C;
h) пастеризацию смеси, полученной на стадии b), при температуре по меньшей мере 72°C, предпочтительно по меньшей мере 80°C, со скоростью смешивания в диапазоне 100-200 об/мин;
i) необязательно охлаждение смеси, полученной на стадии c), до температуры ниже 50°C и дополнительное смешивание ингредиентов, которые чувствительны к нагреванию и/или не требуют стадии пастеризации, со скоростью смешивания в диапазоне 100-200 об/мин;
j) заполнение упаковочных контейнеров средством для кулинарной обработки, полученным на стадии c) или стадии d);
и при этом средство для кулинарной обработки имеет вязкость в диапазоне от 8 до 60 Па·с со скоростью сдвига 1 с-1 при 25°C, а масло и вода находятся в форме эмульсии.
10. Способ по п. 9, в котором в смесь на стадии a) и/или стадии d) добавляют дополнительные ингредиенты, выбранные из группы, состоящей из органических кислот.
11. Способ покрытия и обжаривания пищевого продукта в одно действие, в котором пищевой продукт приводят в контакт со средством для кулинарной обработки по одному из пп. 1-8 и нагревают их в нагретой сковороде или на нагретой поверхности без добавления какого-либо дополнительного жира или масла.
12. Способ по п. 11, в котором пищевой продукт представляет собой мясной и/или растительный продукт.
13. Применение средства для кулинарной обработки по одному из пп. 1-8 для покрытия и обжаривания пищевого продукта в одно действие путем приведения пищевого продукта в контакт со средством для кулинарной обработки и нагревания их в нагретой сковороде или на нагретой поверхности без добавления какого-либо дополнительного жира или масла.
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