Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
  • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/20—Agglomerating; Granulating; Tabletting
  • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/10—Moulding

Definitions

• the present invention relates to a cooking aid, a process for its preparation and an installation for carrying out the process.
• US-A-4060645 (Risler et al.) Describes a dehydrated product in the form of grains instantaneously soluble in water which have a continuous porous texture and a smooth surface which can be obtained by extruding in an enclosure where pressure prevails.
• subatmospheric a food material comprising extracts of fruit, vegetables or seeds, starches, gums or alginates, extracts of meat, fish or yeast, and / or protein hydrolysates, for example.
• US-A-4946693 (Risler et al.) Describes a food product consisting of a dehydrated mass in the form of powder or flakes of milk, fats, gelatinized starch, extracts of meat and vegetables or protein hydrolysates, for example, and a garnish of pieces of partially dehydrated pasta, meat or vegetables, for example, this garnish being packaged separately.
• the present invention aims to provide a culinary aid in an attractive individual form having in its mass visually identifiable pieces of vegetables, meat or other garnish, fat and powdery powdery ingredients, for example.
• the cooking aid according to the present invention has the shape of a rock and comprises 8-50% by weight of visual elements held in a cement consisting of 15-35 ! fat and 20-70% dehydrated base.
• the process for preparing a culinary aid according to the present invention comprises the successive stages of mixing the visual elements with the melted fat and the dehydrated base, forming the mixture obtained and cooling.
• the installation for implementing the process for preparing a culinary aid according to the present invention comprises a device for mixing the visual elements with the melted fat and the dehydrated base, a device for forming the mixture obtained in cells comprising ejection means, and a cooling device.
• the culinary aid according to the present invention effectively presents all the desired ingredients in one and the same rock of attractive appearance because of the identifiable pieces in its mass.
• the method and the installation according to the present invention make it possible to prepare this culinary aid in a simple manner and in a limited number of steps.
• the expression "in the shape of a rock” is to be understood as having a shape of an individual rock or puck of relatively small size and of irregular surface as regards its physical appearance and its color.
• visual elements is to be understood as elements whose size is sufficiently large and the color sufficiently contrasted with that of the cement to be distinguished with the naked eye.
• cement should be understood as a mass of homogeneous texture and color capable of ensuring the cohesion of the culinary aid despite its high content of visual elements.
• the visual elements can be dehydrated pieces of any food product which can be considered as a garnish.
• These visual elements can in particular be pieces of one or more vegetables, fruits, aromatic herbs, meats, fish and / or crustaceans, spices and / or whole or crushed seeds, for example.
• the fatty material can comprise at least one vegetable fat and / or one animal fat, hydrogenated or not and added or not with an antioxidant agent.
• This fatty material preferably has a nature or a composition such that it is frozen at room temperature, in other words at a temperature of between approximately 20 and 30 ° C., for example.
• Hydrogenated palm fat which has a clear point of about 41-43 ° C is particularly suitable in this regard.
• the dehydrated base can comprise food materials in finely subdivided form chosen as a function of their ability to give the culinary aid an adequate palatability or texture, for example.
• This dehydrated base can in particular include flavoring agents such as sugars, salts, spices, fruit, vegetable or meat extracts, protein hydrolysates, yeast autolysates, Maillard reaction products or aromatic molecules, flavor enhancers such as only 5 '-nucleotides or glutamate, and / or binding agents such as starches, maltodextrins, gums or alginates, for example.
• flavoring agents such as sugars, salts, spices, fruit, vegetable or meat extracts, protein hydrolysates, yeast autolysates, Maillard reaction products or aromatic molecules
• flavor enhancers such as only 5 '-nucleotides or glutamate
• binding agents such as starches, maltodextrins, gums or alginates, for example.
• the temperature of the melted fat can be around 50-70 ° C, for example.
• the mixture can be poured into forming cells, in particular through a hopper, eject the rocks formed from the cells, receive them on a cooled surface and stabilize their shape in a cooling device, for example.
• the temperature of the mixture of the visual elements with the melted fat and the dehydrated base is preferably adjusted to a value such that it has adequate flow properties to fill the cells, without being too soft or too sandy. A temperature of around 40-48 ° C can be recommended in this regard.
• the device for mixing the visual elements with the melted fat and the dehydrated base may comprise a mixer, in particular a ribbon mixer, double-walled, for example.
• a double-walled mixer can simultaneously serve as a device for adjusting the temperature of the mixture to an adequate value, in particular by circulating a heat-transfer fluid at around 30-70 ° C., for example.
• the mixing device can be connected to the forming device by means of transport, preferably thermoregulated, such as a conveyor belt or an Archimedes' screw, the belt or the screw emerging above a hopper double wall feeder provided above the forming device, for example.
• transport preferably thermoregulated, such as a conveyor belt or an Archimedes' screw, the belt or the screw emerging above a hopper double wall feeder provided above the forming device, for example.
• Such a double-walled feed hopper can be made of stainless steel and can also serve as a device for maintaining the temperature of the mixture at an adequate value, in particular by circulating a heat-transfer fluid at approximately 40-50 ° C., by example.
• the forming device may comprise a rotary drum whose cylindrical wall is pierced with cells, or a horizontal plate pierced with movable cells horizontally in a back and forth movement, the cells can be arranged in rows, for example.
• the ejection means can be produced in the form of pistons passing through the bottom of the cells, for example. These pistons are preferably heatable, in particular using electrical resistors.
• a cooled receiving surface in particular the upstream end of a cooled conveyor belt, can be provided below the ejection means for receiving the rocks ejected from the cells, for example.
• the cooling device can be produced in the form of a cooling tunnel through which the conveyor belt passes, for example.
• the forming device comprises a rotary drum whose cylindrical wall is pierced with cells arranged in rows and it is surmounted by a double-walled feed hopper, the lower part of which matches the cylindrical shape of the surface of the rotary drum and comprises stirring means.
• the stirring means can comprise rotary stirrers whose axis is parallel to that of the rotary drum and carries stirring and / or distribution spatulas, for example.
• the stirring means comprise two rotary agitators with hollow axes situated in the same plane and carrying spatulas, in particular radial spatulas, the configuration of which is adapted to the flow characteristics of the mixtures, avoids shearing and causes spatulation. some mixture on the rotary drum and / or in the cells without damaging the visuals present in the mass.
• the speed of rotation of the stirrers can be adjustable according to the speed of rotation of the drum, the viscosity of the mixture, and the desired degree of filling of the cells, the aim being to control the shape of the cooking aids and to limit the differences in weight between culinary aids of the same manufacture.
• the hopper may include two parallel walls and two walls perpendicular to the axis of the drum.
• the walls of the hopper parallel to the axis of the drum can be generally vertical in their upper part and curve inwards in their lower part around the cylinders described by the ends of the rotating spatulas of the agitators, in order to avoid any blind spot in which mass could accumulate.
• the hopper can therefore be held against the surface of the rotary drum, and the agitators can distribute the mixture in a particularly efficient and homogeneous manner in the cells during their passage under the opening of the hopper.
• the forming device may further comprise a movable double-walled outer jacket conforming to the cylindrical surface of the rotary drum between the feed hopper and the ejection means, and a jacket interior movable following the interior surface of the wall of the rotary drum under the hopper and beyond, up to approximately the vertical.
• the inner jacket closes the cells under the hopper to keep the mixture in the cells. She continues this role up to the vertical, from which it is relayed by the outer jacket which retains the mixture in the cells on the surface of the rotary drum to the ejection means provided in the lower part of the drum.
• the forming device can also comprise a scraper knife for cleaning the surface of the rotary drum downstream of the ejection means and upstream of the hopper, and a scraper knife for cleaning the interior surface of the wall of the rotary drum downstream ejection means and upstream of the inner jacket.
• means for heating the surface of the rotary drum in particular means for heating by infrared radiation or by blowing hot air can be provided downstream of the ejection means and upstream of the scraper knife of the surface of the drum. rotary.
• This preferred embodiment of the installation makes it possible to implement the method according to the present invention in a particularly efficient, controlled and uninterrupted manner over a relatively long period, in particular by keeping the mixture at an adequate temperature in the hopper by circulation.
• a heat transfer fluid in its double wall and in the axes of the agitators thanks to the regular distribution of the mixture in the cells by means of the agitators positioned just above and rotating at an adjustable speed, by avoiding fouling thanks to the hopper and the outer jacket which follow the cylindrical shape of the rotary drum and are pressed against its surface, thanks to the maintenance of the mixture at an adequate temperature in the cells by circulation of a heat-transfer fluid in the outer double-walled jacket , and thanks to the efficient cleaning of the wall of the rotating drum by scrapers associated with means for heating the remains of the product which are not ejected.
• This preferred embodiment of the installation is also designed so that it can be easily and quickly cleaned between two productions or in the event of accidental fouling, the shirts being movable, namely being fixed to displacement means which may include pistons and slides that allow them to be pressed against the rotating drum with an adjustable pressure, to keep them at adjustable distance from the drum, or to move them away from the drum, for example.
• FIG. 1 is a schematic side view of a first embodiment of the installation
• FIG. 2 is a schematic front view of the first embodiment shown in FIG. 1,
• - Figure 3 is a schematic side view of a second embodiment of the installation
• - Figure 4 is a side sectional view of the hopper and the forming device of a preferred embodiment of the installation.
• the present installation comprises a mixing device produced in the form of a double-walled tape mixer (1) (2), a forming device (3 or 4) in cells (8) comprising ejection means produced in the form of pistons (6) passing through the bottom of the cells, a cooled receiving surface produced in the form of the upstream end (20) of a conveyor belt (10) of ejected cooking aids (11) which pass through cooling means produced in the form of a cooling tunnel (21).
• the mixing device (1) is connected to the forming device (3) via a conveyor belt or an Archimedes screw symbolically represented by an arrow (50).
• the device for forming the mixture comprises a rotary drum (3) whose cylindrical wall is pierced with cells
• the rotary drum is arranged below a feed hopper (9) and above the cooled surface of the upstream end (20) of the conveyor belt (10).
• the device for forming the mixture comprises a horizontal plate (4) pierced with cells (8) arranged in three rows movable horizontally in a reciprocating movement, between a station filling station (13) and an ejection station (14).
• a feed hopper (9) is provided above the filling station (13), the ejection station (14) being provided above the cooled surface of the upstream end (20) of the strip of transport (10).
• Figure 4 is a side sectional view of the hopper (9) and the forming device, comprising a rotary drum (3) whose cylindrical wall is pierced with cells (8) arranged in rows, of a shape of preferred installation.
• the lower part (24) of the double-walled feed hopper (9) follows the cylindrical shape of the surface of the rotary drum (3) and comprises stirring means (26).
• the stirring means (26) comprise two rotary agitators (27,28) whose hollow axes (31,32) parallel to that of the rotary drum are located in the same plane. These axes carry rows of radial spatulas (29, 30) arranged in a star, the spatulas of one agitator (29) being able to pass between the spatulas of the other agitator (30).
• the hopper (9) comprises two parallel walls (22,23) and two walls perpendicular (not shown) to the axis of the rotary drum.
• the walls parallel (22,23) to the axis of the drum are generally vertical in their upper part and curve inwards in their lower part around the cylinders described by the ends of the rotating spatulas of the agitators (27,28 ).
• the forming device further comprises a movable outer jacket (34) with a double wall conforming to the cylindrical surface of the rotary drum between the feed hopper (9) and the ejection means produced in the form of pistons (6), as well as 'a movable inner liner (35) conforming to the inner surface (36) of the cylindrical wall of the rotary drum (3) under the hopper (9) and beyond, up to approximately the vertical.
• the displaceable liners (34,35) are fixed to displacement means comprising pistons (40) and slides (41).
• the forming device also comprises a scraper knife (37) from the surface of the rotary drum downstream of the ejection pistons (6) and upstream of the hopper (9), as well as a scraper knife (38) of the inner surface of the wall of the rotary drum downstream of the ejection pistons (6) and upstream of the inner liner (35).
• means (39) for heating the surface of the rotary drum by blowing hot air are provided downstream of the ejection pistons (6) and upstream of the scraper knife (37) from the surface of the drum.
• the cooking aid according to the present invention is intended to be used as a seasoning for the cooking of any dish such as meat, vegetable or dough. It lends itself particularly well to marketing as an accompaniment to pasta or rice, in particular as an accompaniment to oriental pasta, in the very bag which contains this pasta.
• Cooking aid is prepared using an installation similar to that shown in FIGS. 1, 2 and 4, in which the rotary forming drum has a diameter of 40 cm and a length of 82 cm and the cylindrical wall of which is pierced with cells arranged in 20 rows parallel to the axis of the drum, at a rate of 18 cells per row.
• dehydrated base composed of 38% salt, 7% glutamate and the difference to 59.5% spices including garlic, celery, thyme, pepper, tarragon, onion and turmeric.
• the liquefied fat is introduced at 50 ° C. into the mixer, the temperature of the jacket is maintained at 60 ° C. All the components of the dehydrated base are introduced into the melted fat and the mixture is stirred for 8 min. We add the visual elements at the last moment. The temperature of the mixture is 46 ° C.
• the mixture obtained is introduced into the hopper of the rotary drum and the rocks are collected at the end of the conveyor belt.
• the culinary aid thus obtained has the shape of rocks whose light green color of the cement highlights the visual elements, in particular the julienne of carrots.
• dehydrated base composed of 38% salt, 7% glutamate and the difference to 56.1% spices including ginger, nutmeg, chili pepper, cloves and tomatoes.
• the cooking aid thus obtained has the form of rocks in which the vegetables stand out well against a background of pink cement.
• a broth reconstituted from these rocks also has attractive color contrasts and an overall appearance.
• the cooking aid thus obtained has the shape of rocks in which the black olives stand out particularly well against a background of dark green cement.

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• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Manufacturing & Machinery (AREA)
• Formation And Processing Of Food Products (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• General Preparation And Processing Of Foods (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Curing Cements, Concrete, And Artificial Stone (AREA)
• Fertilizers (AREA)
• Jellies, Jams, And Syrups (AREA)
• Seasonings (AREA)
• Adhesives Or Adhesive Processes (AREA)

Priority Applications (1)

Applications Claiming Priority (4)

Publications (1)

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ID=8224411

Family Applications (1)

Country Status (22)

Families Citing this family (16)

Citations (2)

Family Cites Families (5)

• 1997
  • 1997-09-09 ZA ZA978012A patent/ZA978012B/xx unknown
  • 1997-09-12 MY MYPI97004239A patent/MY132503A/en unknown
  • 1997-09-15 SK SK361-99A patent/SK36199A3/sk unknown
  • 1997-09-15 TR TR1999/00456T patent/TR199900456T2/xx unknown
  • 1997-09-15 BR BR9711542A patent/BR9711542A/pt not_active IP Right Cessation
  • 1997-09-15 CN CN97198118A patent/CN1103549C/zh not_active Expired - Fee Related
  • 1997-09-15 AU AU45558/97A patent/AU734662B2/en not_active Ceased
  • 1997-09-15 JP JP10515244A patent/JP2001502167A/ja active Pending
  • 1997-09-15 WO PCT/EP1997/005171 patent/WO1998012934A1/fr not_active Application Discontinuation
  • 1997-09-15 EA EA199900322A patent/EA000914B1/ru not_active IP Right Cessation
  • 1997-09-15 PL PL97332284A patent/PL185993B1/pl not_active IP Right Cessation
  • 1997-09-15 CA CA002260788A patent/CA2260788A1/en not_active Abandoned
  • 1997-09-15 NZ NZ334735A patent/NZ334735A/xx unknown
  • 1997-09-15 EP EP97943876A patent/EP1006808A1/fr not_active Withdrawn
  • 1997-09-15 HU HU9904412A patent/HUP9904412A3/hu unknown
  • 1997-09-15 IL IL12815297A patent/IL128152A/en not_active IP Right Cessation
  • 1997-09-15 MA MA24798A patent/MA24320A1/fr unknown
  • 1997-09-15 CZ CZ99972A patent/CZ97299A3/cs unknown
  • 1997-09-18 ID IDP973229A patent/ID18312A/id unknown
  • 1997-09-19 CO CO97054844A patent/CO4820392A1/es unknown
  • 1997-09-23 AR ARP970104373A patent/AR008641A1/es unknown
• 1999
  • 1999-03-23 OA OA9900065A patent/OA11001A/en unknown

Patent Citations (2)

Non-Patent Citations (1)

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