CA1173290A - Cooking sauce for meat, poultry and seafood - Google Patents
Cooking sauce for meat, poultry and seafoodInfo
- Publication number
- CA1173290A CA1173290A CA000360943A CA360943A CA1173290A CA 1173290 A CA1173290 A CA 1173290A CA 000360943 A CA000360943 A CA 000360943A CA 360943 A CA360943 A CA 360943A CA 1173290 A CA1173290 A CA 1173290A
- Authority
- CA
- Canada
- Prior art keywords
- sauce
- emulsifier
- fat
- meat
- weight percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
ABSTRACT OF THE INVENTION
A cooking sauce applicable for cooking meat, poultry and seafood products whereby fat exuded by the meat, poultry or seafood during cooking is incorporated into the sauce to give an attractive, flavorful product. A food grade emulsifier at a level of 0.01 to 5 weight percent, and a water-soluble thickening agent at a level of 2 to 50 weight percent are incorporated into the sauce and the sauce is placed in contact with the meat, poultry or sea-food, which is then cooked therein. The emulsifier of choice is lecithin. The invention is useful both for sauces which initially contain essentially no fat or oil and for those which do. In the latter case, the emulsifier is added in excess of that amount which is used or required to emulsify the fat or oil.
A cooking sauce applicable for cooking meat, poultry and seafood products whereby fat exuded by the meat, poultry or seafood during cooking is incorporated into the sauce to give an attractive, flavorful product. A food grade emulsifier at a level of 0.01 to 5 weight percent, and a water-soluble thickening agent at a level of 2 to 50 weight percent are incorporated into the sauce and the sauce is placed in contact with the meat, poultry or sea-food, which is then cooked therein. The emulsifier of choice is lecithin. The invention is useful both for sauces which initially contain essentially no fat or oil and for those which do. In the latter case, the emulsifier is added in excess of that amount which is used or required to emulsify the fat or oil.
Description
3'~
This invention relates to sauces for cookin~ meat, poultry and seafood products and more particularly to improved sauces which will combine with broth.and fat exuded by the meat, poultry and seafood during cooking, thereby pro-ducing an attractive and flavorful cooked product.
Background of the Invention During the cooking of meat products such as pork and beef, poultry products such as chicken, and seafood products such as fish, among others (all of which are hereinafter collectively re~erred to in the specification and in the claims as "meat"3, it ` is common to find that broth and liquid fat are released by the meat and collect in -the cooking container. The broth, being of an aqueous nature, can be readily combined with a yravy or a sauce, but the fat is not readily miscible and tends to collect in pools in the container. In the absence of a cooking sauce, the liquid fat does not present a serious problem to the cook for the meat can be readily removed from the pools of fat or, alter-natively, the fat can be decanted from the cookiny con-tainer. However, when a sauce has been used to prepare the meat and it is desired to serve the sauce, the presence of pools of fat is undesirable, not only -- 1 -- , l - kh/~
~73~
because of the unappetizing appearance, but be~ause the unsightly fat is difficult to separate from the sauce.
The Invention We have discovered that when a food grade emulsifier and one or more water-soluble thickening agents are incorporated into a cooking sauce, an effect can be obtained whereby any fat released during cooking will be incorporated without agitation into the sauce to yield an appetizing and at-tractive product.
The emulsifier of choice is leci-thin;
however, other emulsifiers such as hydroxylated lecithin, polysorbates and glycerol esters may also be used. Lecithin is a commonly used food additive which is useful, for example, as an emulsifier, as a viscosity reducing agent and as a wetting and release agent. When used as an emulsifier in a sauce, it is added to emulsify a fat or oil already present in the sauce so that an improved texture or consistency can be obtained. In most cases, agitation is required to achieve emulsification and, when heated, the emulsion -tends to break down causing separation of the components Furthermore, unless a fat or oil is initially present in the sauce, it has heretofore been considered as un-necessary to include any emulsifier since no useful purpose would be served.
', kh/t ~
73;~9~
Water soluble -thickening agents are available in many forms and are commonly referre~
to as gums. Gums are defined by the Chemical Rubber Company "Handbook of Food Additives"~ 2d Edition 1972 at page 297, as "polymeric material that can be dissolved or dispersed in water ~o give a thickening and/or a gelling efect~. These additives are commonly used to provide texture or bulk to a sauce. Examples of such agents which are effective in the present invention are modified - starch, sodium caseinate, soy isolates, and pectin-containing materials such as tomato paste.
The present invention gives unexpected results, for no agitation is required and heating does not hinder the combination of the fat with the sauce. We have found that the emulsifier an~ the thickening agent(s) interact with one another ~o give this desirable result. Thus, if either the emulsifier or the thickening agen-t(s) is eliminated from the sauce and the sauce is cooked with an appropriate meat product, the fat released during cooking will not be absorbed and unsightly pools of fat will result.
To practice our invention, a sauce having the desired flavor and consistency characteristics is prepared to contain from 0.01 to 5 weight percent of a food grade emulsifier, and from about 2 to 50 weight percent of one or more thickening agents~
When lecithin is the emulsifier, the preferred range of lecithin is 0.01 to 0.3 weight percent. The kh/~j ~.~l7329~
stated percentage range of emulsifier is applicable when the sauce initially contains essentially no fat or oil. However, in sauces which do contain fat or oil, the amount of emulsifier added to practice our invention is in excess of that amount of emulsifier which is normally used or required to emulsify the fat or oil present in the sauce. The sauce is placed in contact with the meat, preferably by pouring the sauce over the meat~ and the meat is cooked. During cooking the fat exuded by the meat is absorbed by the sauce to give an attractive and flavorful product with essentially no floating pools of f~t.
Examples of our invention are as follows:
.
The following ingredients are blended together us:ing agitation:
Ingredient Wt. %
Water ~o.o Peppers 40.0 Tomato Paste 10.0 Vinegar 4.0 Sugar 2.0 Modified Starch 2.0 Dried Onion 0.75 Salt 0,5 Spice 0.5 I,ecithin 0.25 .. .
kh/,~
~ ~732~
The mixture is heated to boiling and simmered for 20 minutes. One pound of the sauce is poured over
This invention relates to sauces for cookin~ meat, poultry and seafood products and more particularly to improved sauces which will combine with broth.and fat exuded by the meat, poultry and seafood during cooking, thereby pro-ducing an attractive and flavorful cooked product.
Background of the Invention During the cooking of meat products such as pork and beef, poultry products such as chicken, and seafood products such as fish, among others (all of which are hereinafter collectively re~erred to in the specification and in the claims as "meat"3, it ` is common to find that broth and liquid fat are released by the meat and collect in -the cooking container. The broth, being of an aqueous nature, can be readily combined with a yravy or a sauce, but the fat is not readily miscible and tends to collect in pools in the container. In the absence of a cooking sauce, the liquid fat does not present a serious problem to the cook for the meat can be readily removed from the pools of fat or, alter-natively, the fat can be decanted from the cookiny con-tainer. However, when a sauce has been used to prepare the meat and it is desired to serve the sauce, the presence of pools of fat is undesirable, not only -- 1 -- , l - kh/~
~73~
because of the unappetizing appearance, but be~ause the unsightly fat is difficult to separate from the sauce.
The Invention We have discovered that when a food grade emulsifier and one or more water-soluble thickening agents are incorporated into a cooking sauce, an effect can be obtained whereby any fat released during cooking will be incorporated without agitation into the sauce to yield an appetizing and at-tractive product.
The emulsifier of choice is leci-thin;
however, other emulsifiers such as hydroxylated lecithin, polysorbates and glycerol esters may also be used. Lecithin is a commonly used food additive which is useful, for example, as an emulsifier, as a viscosity reducing agent and as a wetting and release agent. When used as an emulsifier in a sauce, it is added to emulsify a fat or oil already present in the sauce so that an improved texture or consistency can be obtained. In most cases, agitation is required to achieve emulsification and, when heated, the emulsion -tends to break down causing separation of the components Furthermore, unless a fat or oil is initially present in the sauce, it has heretofore been considered as un-necessary to include any emulsifier since no useful purpose would be served.
', kh/t ~
73;~9~
Water soluble -thickening agents are available in many forms and are commonly referre~
to as gums. Gums are defined by the Chemical Rubber Company "Handbook of Food Additives"~ 2d Edition 1972 at page 297, as "polymeric material that can be dissolved or dispersed in water ~o give a thickening and/or a gelling efect~. These additives are commonly used to provide texture or bulk to a sauce. Examples of such agents which are effective in the present invention are modified - starch, sodium caseinate, soy isolates, and pectin-containing materials such as tomato paste.
The present invention gives unexpected results, for no agitation is required and heating does not hinder the combination of the fat with the sauce. We have found that the emulsifier an~ the thickening agent(s) interact with one another ~o give this desirable result. Thus, if either the emulsifier or the thickening agen-t(s) is eliminated from the sauce and the sauce is cooked with an appropriate meat product, the fat released during cooking will not be absorbed and unsightly pools of fat will result.
To practice our invention, a sauce having the desired flavor and consistency characteristics is prepared to contain from 0.01 to 5 weight percent of a food grade emulsifier, and from about 2 to 50 weight percent of one or more thickening agents~
When lecithin is the emulsifier, the preferred range of lecithin is 0.01 to 0.3 weight percent. The kh/~j ~.~l7329~
stated percentage range of emulsifier is applicable when the sauce initially contains essentially no fat or oil. However, in sauces which do contain fat or oil, the amount of emulsifier added to practice our invention is in excess of that amount of emulsifier which is normally used or required to emulsify the fat or oil present in the sauce. The sauce is placed in contact with the meat, preferably by pouring the sauce over the meat~ and the meat is cooked. During cooking the fat exuded by the meat is absorbed by the sauce to give an attractive and flavorful product with essentially no floating pools of f~t.
Examples of our invention are as follows:
.
The following ingredients are blended together us:ing agitation:
Ingredient Wt. %
Water ~o.o Peppers 40.0 Tomato Paste 10.0 Vinegar 4.0 Sugar 2.0 Modified Starch 2.0 Dried Onion 0.75 Salt 0,5 Spice 0.5 I,ecithin 0.25 .. .
kh/,~
~ ~732~
The mixture is heated to boiling and simmered for 20 minutes. One pound of the sauce is poured over
2.5 pounds of cut-up chicken in a glass baking dish, the dish is covered and the chicken is cooked for one hour at 375F. The 2 to 3 ounces of fat normally exuded by 2.5 pounds of chicken is found to be com-bined with the sauce, leaving essentially no ~loating fat.
The following ingredients, excluding the corn syrup, are blended together using agitation:
Ingredient Wt.
Corn syrup 27.0 Tomato paste 20.0 Pepper 20.0 Vinegar 12.5 Water 12.5 Salt 3.0 Dried onion 2.5 Modified starch 2.0 Lecithin 0.25 Spice 0.25 The mixture is heated to boiling, the corn syrup is added and the mixture is simmered for 20 minutes. One pound o~ sauce is poured over one pound of ground beef which is crurnbled and spread in a baking dish.
The fat content of the beef is approximately 25~ by weight. The container is covered and the beef is cooked for one-half hour at 375F. to give a product which contains essentially no floating oil.
.
i~ kh/~
The following ingredients, excluding the corn syrup, are blended together using agitation:
Ingredient Wt.
Corn syrup 27.0 Tomato paste 20.0 Pepper 20.0 Vinegar 12.5 Water 12.5 Salt 3.0 Dried onion 2.5 Modified starch 2.0 Lecithin 0.25 Spice 0.25 The mixture is heated to boiling, the corn syrup is added and the mixture is simmered for 20 minutes. One pound o~ sauce is poured over one pound of ground beef which is crurnbled and spread in a baking dish.
The fat content of the beef is approximately 25~ by weight. The container is covered and the beef is cooked for one-half hour at 375F. to give a product which contains essentially no floating oil.
.
i~ kh/~
3;~
.
Ingredient Wto Water 50,0 Tomato paste 30.0 Peppers 15.0 Salt 2.4 r~odified starch 2.0 ~.
Spice 0.35 Lecithin 0.25 The mixture is heated to boiling and simmered for 20 min-utes. One pound of sauce is poured over 2.5 pounds of cut-up chicken in a glass baking dish, the dish is covered and the chicken is cooked for one hour at 375F. yielding a product with essentially no floating fat.
The following ingredienks are 'olended together with agitation:
Inyredient Wt %
f Water 60.0 Mushrooms 20.0 Soy sauce 10.0 Modified starch 5.0 Oriental vegetables4.6 Spice n. 3 ~ecithin 0.1 The mixture is heated to boiling and simmered for 20 min-utes. One pound of sauce is poured over 2.5 pounds of cut-up chicken in a glass baking dish, the dish is covered and the chicken is cooked fo~ one hour at 375F. The product obtained contains essentially no floating oil.
~'732~
Our invention is not restricted solely to ~he descriptions and illustrations provided above, but encompasses all modifications envisaged by the following claims.
, .
'''` ' '.'` . ' ` ''' '' '' '' ' '-' '' ""'"'~''--' ' .. . . . . . . . . .
(6a)
.
Ingredient Wto Water 50,0 Tomato paste 30.0 Peppers 15.0 Salt 2.4 r~odified starch 2.0 ~.
Spice 0.35 Lecithin 0.25 The mixture is heated to boiling and simmered for 20 min-utes. One pound of sauce is poured over 2.5 pounds of cut-up chicken in a glass baking dish, the dish is covered and the chicken is cooked for one hour at 375F. yielding a product with essentially no floating fat.
The following ingredienks are 'olended together with agitation:
Inyredient Wt %
f Water 60.0 Mushrooms 20.0 Soy sauce 10.0 Modified starch 5.0 Oriental vegetables4.6 Spice n. 3 ~ecithin 0.1 The mixture is heated to boiling and simmered for 20 min-utes. One pound of sauce is poured over 2.5 pounds of cut-up chicken in a glass baking dish, the dish is covered and the chicken is cooked fo~ one hour at 375F. The product obtained contains essentially no floating oil.
~'732~
Our invention is not restricted solely to ~he descriptions and illustrations provided above, but encompasses all modifications envisaged by the following claims.
, .
'''` ' '.'` . ' ` ''' '' '' '' ' '-' '' ""'"'~''--' ' .. . . . . . . . . .
(6a)
Claims (20)
1. In a cooking sauce which is suitable to prepare cooked meat products and which contains essentially no oil or fat, the improvement comprising the incorporation into said sauce of a combination of from 0.01 to 5 weight percent of a food grade emulsifier and from 2 to 50 weight percent of at least one water soluble thickening agent.
2. The invention as disclosed in Claim 1 wherein the emulsifier is lecithin.
3. The invention as disclosed in Claim 2 wherein the level of lecithin is from 0.01 to 0.3 weight percent.
4. The invention as disclosed in Claim 2 wherein one of said water soluble thickening agents is modified starch.
5. The invention as disclosed in Claim 2 wherein one of said water soluble thickening agents is tomato paste.
6. The invention as disclosed in Claim 1 wherein the emulsifier is a hydroxylated lecithin.
7. A process for preparing a cooked meat product wherein the fat released during cooking becomes an integral part of the sauce in which the meat is cooked, said process comprising the steps of incorporating into a cooking sauce containing essentially no fat or oil a combination of from 0.01 to 5 weight percent of a food grade emulsifier and from 2 to 50 weight percent of water soluble thickening agents, placing said meat in contact with said sauce and cooking said meat therein.
8. The process as described in Claim 7 wherein said emulsifier is lecithin.
9. The process as described in Claim 8 wherein the level of lecithin is from 0.01 to 0.3 weight percent.
10. The process as described in Claim 7 wherein said emulsifier is a hydroxylated lecithin.
11. In a cooking sauce which is suitable to prepare cooked meat products and which contains a fat or an oil, the improvement comprising the incorporation into said sauce of a combination of from 2 to 50 weight percent of at least one water soluble thickening agent and a food grade emulsifier, the amount of emulsifier being from 0.01 to 5 weight percent in excess of that normally used to emulsify the fat or oil contained in said sauce.
12. The invention disclosed in Claim 11 wherein the emulsifier is lecithin.
13. The invention as disclosed in Claim 12 wherein the level of lecithin is from 0.01 to 0.3 weight percent.
14. The invention as disclosed in Claim 12 wherein one of said water soluble thickening agents is modified starch.
15. The invention as disclosed in Claim 12 wherein one of said water soluble thickening agents is tomato paste.
16. The invention as disclosed in Claim 11 wherein the emulsifier is a hydroxylated lecithin.
17. A process for preparing a cooked meat product wherein the fat released during cooking becomes an integral part of the sauce in which the meat is cooked, said process comprising the steps of incorporating into a cooking sauce containing a fat or an oil a combination of from 2 to 50 weight percent of water soluble thickening agents and a food grade emulsifier, the amount of emulsifier being from 0.01 to 5 weight percent in excess of that normally used to emulsify the fat or oil contained in said sauce, placing said meat in contact with said sauce and cooking said meat therein.
18. The process as described in Claim 17 wherein said emulsifier is lecithin.
19. The process as described in Claim 18 wherein the level of lecithin is from 0.01 to 0.3 weight percent.
20. The process as described in Claim 17 wherein said emsulifier is a hydroxylated lecithin.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US8508279A | 1979-10-15 | 1979-10-15 | |
| US06/085,082 | 1979-10-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1173290A true CA1173290A (en) | 1984-08-28 |
Family
ID=22189346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000360943A Expired CA1173290A (en) | 1979-10-15 | 1980-09-24 | Cooking sauce for meat, poultry and seafood |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1173290A (en) |
-
1980
- 1980-09-24 CA CA000360943A patent/CA1173290A/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3940500A (en) | Flavoring seafood with S-methyl methionine salt | |
| KR20000029686A (en) | Cherry-containing meat product and method of making the same | |
| EP0668726B1 (en) | Meat products | |
| JPS6240271A (en) | Food containing capsule | |
| US4188410A (en) | Foam frying | |
| JP3370199B2 (en) | Frozen fry base material for microwave cooking and frozen fries for microwave cooking | |
| JP2681264B2 (en) | Liquid seasoning containing sesame | |
| JPH08298965A (en) | Low-caloric processing food having patty-like or mousse-like taste | |
| CA1173290A (en) | Cooking sauce for meat, poultry and seafood | |
| EP0259033B1 (en) | Process for acidifying ground meats | |
| JP5325051B2 (en) | Oil composition for cooking rice, fried rice obtained using the same, and method for producing fried rice | |
| JP2002000231A (en) | Processed meat product of domestic animal | |
| DE1692652A1 (en) | Method of seasoning meat | |
| CA2030891A1 (en) | Oil absorption reducing material for food cooked with fats and oils | |
| JPS63233761A (en) | Production of emulsified fat and oil-containing soy sauce | |
| US4206241A (en) | Method of preparing fowl | |
| RU2086157C1 (en) | Method for producing half-conserves from squid | |
| GB2101868A (en) | Food product | |
| CA1063421A (en) | Dry mix for coating foods and process | |
| CZ10296A3 (en) | Process for producing a foodstuff article | |
| US4174408A (en) | Dry powder mix for frying batter | |
| JPH11289998A (en) | Modifier for ingredient of fried food and fried food using the same | |
| DE19829388A1 (en) | Production of lamb soup with reduced bitter taste | |
| JPH0155874B2 (en) | ||
| JPH0570417B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |