DE2915038A1 - METHOD FOR PREPARING FOOD - Google Patents

Description

Vladimir DTJEAN in Vienna (Austria)
Method of preparing food

DESCRIPTION :

The present invention relates to a method for preparing food, in particular dumplings, Vegetables, rice, pasta, legumes and full menus, which offers considerable advantages over the methods of preparation that have been used up to now.

In general, so far, the preparation of the aforementioned Food made both in commercial kitchens and in the home by cooking, with smaller ones, respectively measured amounts of raw food are used and subjected to a cooking process in hot water. Essential is a careful monitoring and aborting the cooking process at the right time, otherwise undesirable Overcooking of the dumplings, pasta, legumes, etc. occurs.

Apart from this large amount of human labor and / or technical arrangements for monitoring In terms of the cooking process, however, the conventional way of preparing food has other disadvantages. So is she with associated with a considerable waste of energy because also Considerable amounts of water even for small portions of food

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have to be heated and the hot water often no further use after the food has been cooked more can be delivered. Also, because of the risk of disintegration

longer one
It is practically impossible to cook / keep warm or / to reheat the food without any loss of taste, appearance and consistency.

There has been no lack of attempts to avoid the deficiencies of conventional food preparation outlined above. For example, it was proposed in AT-PS 231 254- to produce dumplings with a dry intermediate product in portions to be filled into a perforated or net-like cover made of moisture-resistant material and, if necessary, the Serving portions that have been preserved in this way in cold water, simmering them and turning them into dumplings during the cooking process Free bound portions from the shell. Other proposals are also based on a dry dumpling precursor and require the use of specially trained perforated Cases (AT-PS 24-8 84-5, AT-PS 337 086). After one in the In the method described in DE-OS 1 767 917, ice cream is said to be prepared by briefly roasting raw ice cream in fat is then immediately cooked with the right amount of water, enclosed in impermeable boiling bags and is frozen on it. Before consumption, the already fully cooked, frozen ice cream must be reheated, whereby the ice cream is either heated in boiling water in a boiling bag or heated in a cookware over low heat. Further proposals are also based on pre-cooked foods that are enclosed in containers and before heated in the opened container after consumption (US-PS 3,027,261, US-PS 3,74-1,778).

Common to all of these known proposals is the disadvantage that overcooking of the finished food is not effective

longer one can be prevented and one / keeping warm or / warming up without Loss of taste, appearance and consistency is not possible. There is therefore still a need for one

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simple, in the same way for private households as for Large kitchens suitable method for the preparation of Food that avoids all of the disadvantages listed above.

The present invention solves this problem and sets Food preparation method available, which absorb liquid in a cooking process, this process in the same way for small as well as for large consumers is suitable, ensures the desired cooking of the food, excludes overcooking of the food and, moreover, keeping the food warm for a long time in the same medium in which it was cooked without any loss in terms of taste, appearance or consistency.

The subject of the present invention is thus a method for the preparation of food urter use a Protective cover, which essentially consists in keeping raw foodstuffs that have got liquid in during the cooking process take up, if necessary with additional, for the The liquid required for the cooking process is introduced into a non-perforated, moisture-impermeable casing that is permissible for foodstuffs the casing is closed and the food enclosed in the casing which remains imperforate be subjected to a cooking process. The inventively provided Wrapping or packaging has the function of permanent, complete separation between the enclosed raw food on the one hand and the surrounding medium on the other hand, starting with the preparation during all further treatment stages, such as storage, transport and Reheat until just before consumption.

In practical application, the one used according to the invention shows Cover numerous unexpected benefits. For example, it enables the preparation and completion of numerous Vegetable side dishes such as peas, carrots, green beans, beans, cauliflower, cabbage and the like, as well as rice, pasta, dumplings of all kinds

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and other foods that become liquid during the cooking process take in. It is only essential that the amount of water required for the cooking process is included in the casing designed according to the invention, be it in the form of E.g. the proportion of water already contained in fresh vegetables, be it in the form of added liquid, e.g. rice that is too dry. If desired, other ingredients can be added along with the raw food and, optionally, additional liquid be enclosed in the casing, e.g. fat, especially butter when preparing vegetables, spices, salt and the like.

The amount of liquid that a food absorbs during the cooking process in itself, can thereby in a simple manner be determined that one boils, for example, 100 g of a certain rice variety in the usual manner in water and after Cooking determines the weight increase in the amount of rice used, for example a water absorption of 200 g. In the same According to the invention, the examined rice variety and liquid are enclosed together in a casing and ratio subjected to a cooking process. In analog. Way can also be used for dumplings, pasta and vegetables if necessary Determine the additional amount of liquid for introduction into the envelope.

After introducing the raw food and one if necessary required additional amount of liquid in the envelope, this is closed, for example by binding, Welding, with the aid of clamps, clips or the like. The raw food enclosed in the casing can can be processed fresh immediately at will, i.e. they can be served and cooked in cold or hot water, for example but can also be stored, e.g. frozen and only cooked when needed.

The required cooking process can generally be brought about by the fact that, according to the invention, in the tight casing incorporated food in a medium

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which enables the raw food to be cooked.

love heating foods using Water or steam, e.g. on a steam bath or in a pressure cooker en, cooking can also be done in the oven, oven, grill, microwave oven or with hot air.

Another major advantage of the method according to the invention In addition to complete protection against spoilage of the enclosed food, there is also reliable prevention any overcooking. This makes the previously required one superfluous exact adherence to a certain cooking time, it does not matter whether a food in the inventively designed The casing is kept in hot, boiling, or bubbly water for 1/2 hour or several hours. Additionally Unconsumed foods and their casing can be used without impairing their appearance or taste and their consistency can be reheated, e.g. in a water bath, in a sausage cooker or the like affects in large kitchens, there is an energy saving, because, for example, a kettle with the invention in a water-impermeable casing enclosed food can be largely filled and therefore a Far less water has to be heated than with the conventional preparation method. Also, the food can Stay in hot water for practically any length of time and only need to be removed when needed. In addition, in one and the same medium at the same time different, according to the invention Prepared or wrapped food be kept warm, which was previously not possible.

Even when the cooking process is carried out by introducing the raw foodstuffs enclosed in casings according to the invention Considerable energy savings can be achieved in a heated oven, for example by placing the oven in several floors is filled with the wrapped food portions. In addition to energy savings, there is also a time

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Added savings, and there is no monitoring of the cooking process necessary.

In principle, any material that is harmless in terms of food law is suitable as the material for the casing used according to the invention Material, especially plastic films because of their easy accessibility and processability, their low weight and their at least partially given transparency are preferred. Also made of warming foils Metal and / or plastic have proven to be very suitable.

According to a particularly advantageous embodiment of the invention Procedure can be the previously required Costly and material-intensive dehydration process in the production of raw pasta or rice or legumes superfluous by, for example, putting together the finished, but not dried pasta in portions with a supplementary amount of liquid - which can be easily determined by experiments - which may be in solid form can, e.g. ice, and, if desired, some salt, fat and the like. Like., Introduces into the envelope provided according to the invention, closes the envelope and refrigerates the whole thing. Such a product can be treated like conventional frozen goods, whereby the end user simply puts the product in hot or cold water and in it or on any other Way lets cook the food enclosed in the casing.

A further advantageous embodiment of the method according to the invention is that one prepared in the usual way, Filled dried raw food in portions into individual bags designed according to the invention and in this form brings it to the end consumer, who then only has a specific one, on the bag itself or in a separate one Put the amount of liquid specified in the instructions and, if desired, salt and some fat into the bag.

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closes and the food enclosed in the bag subjected to a cooking process.

In connection with the preparation of dumplings, that is according to the invention Process applicable to the production of any type of dumpling, such as bread dumplings, potato dumplings, fruit dumplings, Pots and dumplings, meat dumplings, jam dumplings, Napkin dumplings and the like; According to the method according to the invention, dumplings with added leavening agent can also be prepared such as Bohemian bread dumplings. It is only essential that the amount of water required for the cooking process is enclosed together with the dough in the casing formed according to the invention. Thus, in the usual way, e.g. Bread cubes, water or milk and the necessary additional items Ingredients A dumpling dough is formed and shaped into dumplings of any size, which are then individually or in groups Sheath designed according to the invention are introduced. The size and shape of the shell can also be used to helping to determine the size and shape of the dumpling. So can spherical, elongated or any other shape and dumplings that are not limited in terms of size, in particular in terms of diameter, are prepared.

However, the process according to the invention cannot be used Only prepare foods that will serve as a side dish too to serve other dishes, but complete dishes can also be prepared. All that is required is together with raw pasta, for example, wextere food ingredients with the required amount of liquid and optionally to include spices in a bag designed according to the invention. By adding poppy seeds, ham, cabbage, Curd pots and the like with the corresponding types of pasta can be used in this way to prepare complete dishes, such as poppy seed noodles, Schinkenfleckerl, Krautfleckerl, Topfenfleckerl and the like. Also these complete dishes can be offered in various ways e.g. in the form of frozen food or in a dry state, in which the end consumer, e.g. for

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Preparation of poppy seed noodles, just add poppy seeds, sugar, fat (butter) and the required amount of water to the pasta portion brings already contained bags designed according to the invention, closes the bag and carries out the cooking process. The above-mentioned advantages of the invention Type of preparation apply in the same way to the preparation of complete meals shown here, in particular reliably keeping away any overcooking, being able to keep it warm for practically unlimited periods of time and the possibility of Reheating without affecting the finished food in any way.

The shell used comes within the scope of the present invention special meaning to it. Another aspect of the • invention is therefore located in the shell itself, which is characterized in that they are imperforate, impermeable to water and during the cooking process, the casing remains imperforate and made of any kind of food that is harmless in terms of food law Boil-proof material is formed.

In the examples below, the method according to the invention is applied to the preparation of side dishes as well as of complete dishes explained in more detail.

Example 1: 100 g of dried lentils are mixed with 150 g of water, a little salt and a little fat in an impermeable, Formed, waterproof cover and placed in boiling water for about 1 hour. There is no overcooking a. The lentil portion cooled in the casing can last for several days without any loss of taste, appearance or consistency stored in the refrigerator for a long time and reheated.

Example 2: A raw bread dumpling weighing about 150 g, 80 g Raw ham, 100 g dried lentils and about 180 g water, a little fat, salt and, if desired, spices as in Example 1 Enclosed in a bag and simmering for about 1 hour

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Given water. After opening the bag you get a Complete meal of excellent quality.

Example 3 'x 150g of freshly cut cabbage, a little roasted onion, spices and salt are enclosed in a casing together with a raw bread dumpling, 300 g of water for cooking the dumpling, 10 g of fat and 80 g of smoked tongue and for about 1 hour in one Leave the oven on medium heat. A complete meal of excellent taste is obtained.

Example 4: 125 cups of ice, about 10 g of fat, salt, cloves and a piece of onion are enclosed in a foil bag together with about 250 g of water - the most suitable amount of water varies with the rice variety and can be easily determined by simple searches . The raw fieisportion can be frozen or cooked immediately, as required. To do this, for example, the closed bag is placed in a cold oven, the oven is set to medium heat and a fully cooked product of excellent quality is obtained after about 25 minutes. Even after 50 * ""> τ » long cooking, an excellent product is obtained that neither overcooked nor tasted burnt. The frozen ice cream portion can be subjected directly to the cooking process, for which, for example, half an hour's boiling in water is sufficient.

Example 5 'x 100 g dry pasta is enclosed in an imperforate, water-impermeable casing together with about 200 g water, some salt and, if desired, some fat and placed in cold or boiling water or placed in an oven. The cooking process is over after about 30 minutes. Exceeding the usual cooking time, approximately three times, has no adverse effect on the taste, appearance and consistency of the finished pasta, in particular no overcooking of any kind occurs. The cooked dough enclosed in the casing

portion of goods can also be cooled in the refrigerator for several days stored and reheated without affecting the quality of the product.

The present invention is applicable to all foods that are ready for consumption Must be subjected to the cooking process and absorb liquid, e.g. in the form of water or milk.

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Claims (8)

Patent attorneys Zipse + Habersack Kemnatenstraße 49 D-8000München 19 patent claims: 1. A method for preparing food using a protective cover, characterized in that raw Food that absorbs liquid during the cooking process, if necessary with additional, for the cooking process of the necessary liquid in a food-safe, imperforate, moisture-impermeable casing are introduced, the casing is closed and the food enclosed in the casing which remains imperforate, optionally after storage, are subjected to a cooking process. 2. The method according to claim 1, characterized in that the shell to achieve a moisture-impermeable Closure is closed, e.g. by welding, tying, pressing, gluing or the like. 3. Method according to claim 1 or 2, characterized in that that a material which is stable during cooking and / or frying and / or deep freezing is used as the shell material will. 4 ·. Method according to one of Claims 1 to 3, characterized characterized in that a desired consistency of the finished 909844/0742 Food is adjusted by introducing varying amounts of liquid. 5. Method according to one of Claims Λ to 4-, characterized in that the food enclosed in the casing is deep-frozen and, if necessary, subjected to a cooking process immediately or after being left to thaw. 6. The method according to any one of claims 1 to 5> characterized in that the cooking process is carried out in boiling water or in steam or in a dry hot medium, e.g. in the heat an oven or an oven or a grill. 7 · The method according to one of claims 1 to 6, characterized in that undried, if necessary Already formed foods such as pasta, rice or legumes in portions together with the required Amount of liquid, which can optionally also be in the form of ice, enclosed in a shell and placed on it frozen, after which the frozen portion of food is only needed, if necessary after it has been left to thaw, is subjected to a cooking process. 8. The method according to any one of claims 1 to 7> characterized in that several different foods, e.g. Vegetables, ice cream and meat, enclosed in a casing and cooked together to form a complete dish. 9098U / 0742