DD143204A5 - PROCESS FOR THE PREPARATION OF FOODSTUFFS - Google Patents

Description

Process for the preparation of food

Field of application of the invention .:

The present invention relates to a process for the preparation of foods, in particular dumplings, vegetables, rice, pasta, legumes and complete menus, which offers significant advantages over the previously used types of preparation *

Characteristic of the known technical solution

In general, cooking of the above-mentioned foods has been carried out both in commercial kitchens and in households, using smaller, each measured amounts of raw foodstuffs and subjecting them to a gouty process in hot water.

It is essential to carefully monitor and stop the cooking process at the right time, otherwise unwanted culling of dumplings, pasta, legumes, etc. occurs.

Apart from this great amount of human labor and / or technical provisions for monitoring the cooking process, the conventional preparation for foodstuffs but still further disadvantages. Thus, it is associated with a considerable waste of energy, since even for small portions of foodstuffs considerable amounts of hydrogen must be heated and the hot water after the cooking of the food can often no longer be used further * Also is because of the risk of cooking a longer warming or a reheat η the. Food without loss of taste, appearance and texture practically impossible.

There has been no lack of attempts to avoid the deficiencies of conventional food preparation set out above. For example, it has been proposed in AT-PS "231,254 to add a dry precursor portion by portion into a perforated or reticulated casing of moisture-resistant material for dumpling and, if necessary, to serve the portions preserved in cold water and cook them by boiling Other proposals are also based on a dry dumpling precursor and require the use of specially trained perforated casings (AT-PS 248 845, AT-PS 337 086.) According to one in the DE-OS 1 7 ^ 7 917 the preparation of rice is to be done by briefly roasting raw rice in fat, then cook it immediately with the right loaf of water, in impermeable cooking bags

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is included and then frozen. Before consumption, the already cooked, frozen rice must be reheated, the rice either in the boiling bag in boiling water or heated at low heat in a cookware. Other proposals are also based on already precooked foods that are enclosed in containers and heated in the opened container prior to consumption (US Pat. No. 3,027,261, US Pat. No. 3,741,778).

All these known proposals have the common drawback that cooking of the finished foodstuff can not be effectively prevented and prolonged keeping warm or warming up without sacrificing taste, appearance and texture is not possible. There is therefore still a need for a simple method of preparing foodstuffs which is equally suitable for private households as for large kitchens and which avoids all the above-mentioned disadvantages.

Destination of IDrfindun.o ;:

The present invention solves this problem and provides a method of preparing foodstuffs which ingests liquid in a cooking process, which method is equally suitable for both small and large-scale consumers, ensuring the desired cooking of the foodstuffs, a canning excludes the food and, moreover, allows the food to be kept warm for a long time in the same medium in which it was cooked without any loss of taste, appearance or texture. , ·.

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The subject matter of the present invention is thus a process for the preparation of foods under use

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Formation of a protective covering, which is essentially that raw food, which absorb liquid during the cooking process, if necessary, be introduced with additional, necessary for the cooking process liquid in a food permissible, imperforate moisture-impermeable envelope, the envelope is closed and the be enclosed in the unperforated permanent shell enclosed food a cooking process. The case or packaging provided according to the invention hereby punishes a permanent, complete separation between the enclosed raw food on the one hand and the surrounding medium on the other hand, starting from the preparation during all other treatment stages, such as storage, transport and heating, until immediately before Consumption,

In practical use, the sheath used according to the invention shows numerous unexpected advantages. It allows, for example, the preparation and completion of numerous vegetable side dishes, such as peas, carrots, fish, beans, Karfiol, cabbage u. Like. And of rice, pasta, dumplings of all kinds and other foods that absorb liquid during the cooking process. It is only essential that the amount of water required for the cooking process is included in the casing formed according to the invention, whether in the form of e.g. in fresh vegetables already containing water content, be it in the form of added liquid, for example "too dry rice. If desired, other ingredients may be included in the envelope together with the raw food and optionally additional liquid, e.g. Fat, in particular butter, in the preparation of vegetables. Spices, salt and like.

The amount of liquid that a food barking process absorbs can thereby easily

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"It can be determined, for example, that 100 g of a certain rice cake are boiled in water and, after cooking, the weight of the seed used is determined, for example a water uptake of 200 g In an analogous manner, dumplings, pasta and vegetables may also be supplemented by an additional amount of liquid, if necessary, for introduction into the casing.

After the raw food has been introduced and a required amount of liquid has been added to the casing, it is sealed, for example by means of setting, welding, with the aid of clips, clips or the like. The raw currency contained in the casing can be immediately refreshed as desired / be processed, ie * eg in cold or hot water and cooked, but they can also be stored, e.g. Frozen and cooked only when needed.

The required cooking process can generally be effected by introducing the foodstuffs enclosed in the sealed casing according to the invention into a medium which enables the raw food to be cooked.

In addition to heating the food using water or steam, eg on a steam bath or in steam cookers , cooking can also be effected in the oven, oven, grill, microwave oven or with hot air.

A further significant advantage of the process according to the invention is, in addition to complete protection against spoilage of the enclosed foodstuff.

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loosely preventing any cooking. This eliminates the hitherto required exact adherence to a certain cooking time, it does not matter whether a foodstuff is kept in the casing designed according to the invention for one or two hours or several hours in hot, boiling or bubbling water Unconsumed foods, including the casing, are reheated without affecting their appearance, taste and texture, eg in a water bath, in a sausage cooker or dglo. As a further advantage, which has an effect particularly in commercial kitchens, a Snergieersparnis added _s because, for example, a kettle with the present invention enclosed in a water-impermeable envelope food can be largely filled and therefore a much smaller amount of water must be heated than in the conventional preparation. In addition, the food can remain practically any length in hot water and need to be taken out only when needed. Moreover, in the same medium at the same time, various foods enclosed according to the invention in casings can be prepared or kept warm at the same time, which was hitherto not possible.

Even when the cooking process is carried out by introducing the raw foodstuffs enclosed in casings according to the invention into a heated stovepipe, a considerable energy saving can be achieved by enclosing the stovepipe, for example, in several levels with the stovetop. Food portions is filled. Saving energy also saves time, and there is no need to monitor the cooking process.

As a material for the sheath used according to the invention, it is possible to use any material that is harmless in terms of life-law, and in particular plastic foils, because of their easy accessibility and ease of use.

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workability, their low weight and their at least partially given transparency are preferred. Y / amrhaltefolien of metal and / or plastic have been found to be very suitable.

According to a particularly advantageous embodiment of the method according to the invention, the previously required costly and material-intensive Delxydratisierungsprozeß in the production of raw pasta or rice or legumes is unnecessary _s by eg _e the finished molded, but not dried pasta immediately in portions together with a - by Experiments easily detectable - Supplemental amount of liquid, which may optionally be in solid form, eg Bis, and, if desired, some salt, fat and the like., Introduces into the invention provided shell closes the shell and the whole cools down. Such a product may be treated as conventional frozen food, with the end user merely placing the product in hot or cold water and allowing it to cook, or otherwise in any way, the food trapped in the casing.

A further advantageous embodiment of the method according to the invention is that prepared in the usual V .. .., dried raw foodstuffs portion by portion into individual inventively designed bag fills and brings in this form to the final consumer, who then only a certain, on the bag itself or in a separate instruction specified amount of liquid and, if desired, salt and some fat in the bag, closes the bag and subjecting the enclosed food in the bag a cooking process.

In connection with the preparation of dumplings, the ancestor according to the invention is applicable to the production of any type of dumpling * such as dumpling, potato

dumplings, fruit dumplings, potato dumplings, Pleischknödoi, Haruieladeknödel, napkin dumplings U _{0 the} like; According to the method of the invention dumplings mixed with propellant can also be prepared, for example boiled bread dumplings. It is only important that the required for the cooking Was se quantity together with the dough in the inventively formed shell is included * Thus, in the usual way from eg bread cubes, water or milk and the necessary other ingredients a dumpling part formed and dumpling be formed of any size _s are then introduced individually or to several in the inventively designed shell. The size and shape of the shell can also be used to determine the size and shape of the dumpling. Thus, spherical, oblong or any other shaped and with respect to their size, in particular with regard to the diameter not limited dumplings can be prepared.

However, according to the method of the invention, it is not only possible to prepare foodstuffs which serve as satiety supplement to other foods, but rather complete dishes can also be prepared. For this it is only necessary, together with e.g. To include raw pasta other food ingredients with the 'required amount of liquid and possibly spices in a bag designed according to the invention. By adding poppy seeds, ham, cabbage, curd cheese u. Like. To corresponding types of pasta can be prepared in this way complete dishes, such as mohjong, ham, krautfleckerl, Topfenfleckerl u. Like. These full feeders can be offered in various ways, for example * in the form of frozen food or in a dry state, in which the final consumer, for example, to prepare Hohnnudeln, only more mockery, Zuckerm fat (butter) and the required amount of water in the Pasta portion

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contains containing inventively formed bag, closes the bag and performs the cooking process. The aforesaid advantages of the preparation according to the invention apply in the same way to the preparation of complete food shown here, in particular the reliable keeping away of any cooking which can last practically indefinitely keeping warm and the possibility of reheating without any impairment of the finished food.

A further aspect of the invention is therefore situated in the casing itself, which is distinguished by the fact that it can be produced as an imperforate, water-impermeable casing, which remains imperforate during the cooking process, from any, food law "lent harmless boil-proof material is formed.

See you for example

In the following examples, the method according to the invention is explained in more detail in its application to the preparation of side dishes as well as complete meals.

example 1

100 g of dried roasted lentils are enclosed with 150 g of water, a little salt and a little fat in an imperforate, water-impermeable casing and placed in boiling water for about 1 h. No cooking occurs. The cooled portion of the lentil can be stored for several days in the refrigerator without any loss of taste, appearance and consistency and then reheated.

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Example 2

For the preparation of a finished food, a raw dumpling of about 150 g in weight, 80 g of cured ham, 100 g of dried lentils and about 180 g of water, some fat, salt and, if desired, spices are enclosed in a bag as in example 1 and about 1 for a long time in boiling water. When opening the bag you get a complete meal of excellent quality.

Example 3

150 g fresh sliced cabbage, a little roasted onion, spices and salt, together with a raw corn dumpling :, 300 g of Y / asser for cooking the dumpling, 10 g of fat and 80 g of extinguished tongue are enclosed in an envelope and left for about 1 h. leave in a oven over medium heat for a long time. You get a complete meal of excellent taste.

Example .4

125 g of rice, about 10 g of fat, salt, cloves and a piece of onion together with about 250 g of V / asser the most suitable amount of water varies with the rice variety and can be easily determined by simple experiments - enclosed in a foil pouch » raw rice portion can be frozen or cooked immediately if required. For this purpose, for example, put the sealed bag in a cold oven, set a medium oven heat and receives after about 25 minutes a ready-cooked product excellent quality »Even after 50 minutes of cooking, an excellent product is obtained, neither zerkocht nor burnt taste» The frozen Rice portion can be directly subjected to the cooking process, for example, a half-hour cooking in V / asser suffices.

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example 5

100 g of dry pasta, together with about 200 g of water, a little salt and, if desired, some fat in an imperforate, water-impermeable envelope enclosed and placed in cold or boiling water or placed in a stovepipe After about 30 min, the cooking process is completed. Sin exceeding the usual cooking time, about three times, has no adverse effect on the taste, appearance and consistency of the finished pasta, in particular, does not occur any kind of cooking. The cooked pasta portion enclosed in the casing can also be cooled, stored for several days in the refrigerator and reheated without affecting the quality of the product.

The present invention is applicable to all foodstuffs which must be subjected to a cooking process for transfer to the ready-to-eat state and in which case liquid, e.g. in the form of water or milk.

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Claims (4)

-is- 212 4 Invention claim: Process for the preparation of foodstuffs using a protective casing, characterized in that raw foodstuffs which absorb liquid during the cooking process are, if necessary, introduced into a food-permeable, imperforate, moisture-impermeable casing with additional liquid necessary for the cooking process, the sheath is closed and the food trapped in the unperforated sheath is subjected to a cooking process, optionally after storage. Method according to item 1, characterized in that the envelope is sealed to obtain a moisture impermeable seal, e.g. by welding, setting, pressing, gluing or the like 3. The method according to item 1 or 2, characterized in that as a shell material during cooking and / or roasting .und / or freezing resistant material is used. 4. Method according to one of the items 1 to 3 »characterized in that a desired consistency of the finished food is adjusted by introducing varying amounts of liquid. Method according to one of the items 1 to 4j, characterized in that the food enclosed in the casing is deep-frozen and subjected to a cooking process when required immediately or after thawing. - 13 - -13- 212 Method according to one of the items 1 to 5 _S, characterized in that the cooking process is carried out in boiling water or in steam or in a dry, hot medium, 2.B. in the kitee of a baclcube or oven or grill. 7 »method according to one of the items 1 to 6, characterized in that undried, if necessary already shaped foods such as pasta, rice or legumes in portions together with the required amount of liquid, which may also be in the form of ice, enclosed in a shell and on this are deep-frozen, whereupon the frozen food serving is subjected to a cooking process only when needed, optionally after thawing. Method according to one of the items 1 to 7, characterized in that several different foodstuffs, eg. Vegetables, rice and meat, enclosed in a wrapper and cooked together to a complete dish »