FI91353C - Process for making a sauce base - Google Patents

Description

i 91353

Method for making the sauce base Forfarande for framstållning av en såsbas

The invention relates to a method for preparing a sauce base from fleshy bones and vegetables. In particular, the invention relates to the preparation of a so-called demi-glace sauce base so as to obtain a better aroma than before. The product obtained by the method according to the invention is tasty, easy to use and can be stored aseptically packaged.

The preparation of sauce bases from beef and pork bones and vegetables is well known. For example, the sauce base can be made from cut meatless bones that are browned in fat at 190-250 ° C. The browned pieces are first treated at about 170 ° C and then boiled under pressure at 140 ° C for about 8-10 hours, after which the bones are removed and the mixture is ready to be used to make the sauce. In the preparation of the sauce base, wheat or other flour is usually added to the broth made from meat, bones and / or vegetables to enlarge the sauce.

DD Patents 132,634 and 285,712 disclose a manufacturing process similar to the one mentioned above, in which the bone pieces are chopped into pieces of 6-10 mm in size or even crushed before browning in fat, whereby a larger amount of sauce base is obtained from the same materials in a shorter time.

In SU patent publication 1565470, the sauce base is prepared by frying the meat and vegetables separately, adding wheat flour and bone broth and heating. The sauce mixture is packed in silos and sterilized. SU patent 1517913 discloses a method in which meatless bones are treated at 85-90 ° C in water and degreased from the surface of the water. Cooked vegetables, flour and spices are added to the solution and the mixture is comminuted by mixing to a homogeneous preparation.

2 Even today, even in busy households, there is a need to have a sauce base that speeds up and facilitates the preparation of the sauce, which is easy to use and has a good taste and aroma. In addition, it would be necessary to provide a sauce base with the lowest possible fat and additive content and good shelf life.

According to the invention, a method has been developed which satisfies these needs. Thus, the invention relates to a process for the preparation of a sauce base, the characteristics of which process appear from the appended claims.

According to the invention, the sauce base is made from bones and vegetables by cutting the fleshy bones into pieces about 2-20 cm in size and boiling them in water for more than 10 hours, removing the solids and filtering the broth, separating the fat from the broth and sterilizing, homogenizing and packed aseptically. The cut meat pieces are browned in an oven without the addition of fat, the browned pieces are boiled in water at normal pressure, the separately prepared vegetable broth is added to the bone-in-broth or, alternatively, the vegetables or part of them 20%.

The accompanying drawing shows a block diagram of a preferred embodiment of the invention.

According to the invention, meat and bone raw materials are usually obtained from the meat cutting plant in pieces of different sizes. According to the invention, the muscular bones are reduced, for example, by sawing into pieces the size of a fist, which can vary from about 2 to 20 cm. Smaller bone pieces than this are not well suited for the processing steps according to the invention, as they may stick to the conveyor belts or pass through the boiler network. On the other hand, the sauce base-forming substances are not easily released from these larger bone fragments. The bone pieces are preferably sawn to a size of about 5-10 cm.

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According to the invention, it is essential to use specifically fleshy bones, because this gives the desired taste, aroma and nutrient content to the product. Muscular bones are most commonly bovine bones, which can be mixed with up to about 40% pork bones. However, the method can also use the bones of a sheep and game, such as reindeer or deer, as well as the bones of a bird, such as a chicken or chicken, as a mixture with bovine bones or separately.

According to the invention, it has been found that browning the pieces in the oven improves the taste and aroma of the sauce base. The pieces are best browned in an oven with a temperature of 160-220 * C. The most suitable temperature has been found to be 180-210 ° C, preferably about 200 ° C. The pieces remain in the oven for about 5-100 minutes, preferably about 10-35 minutes, depending on the temperature. The browning step of the method can be performed continuously and, if necessary, the browned pieces can be cooled before the next step.

The browning according to the invention is carried out without the addition of fat. It has been found that browning does not require the addition of fat and since the fat content of the final product is desired to be as low as possible, the addition of fat is not considered desirable.

After browning, the bone pieces are placed in a cooking pot and the temperature of the cooking water is raised to 100 * C. Cooking is continued at almost 100 ° C for more than 10 hours, suitably for at least 15 hours. The cooking time is preferably about 16-24 hours, most preferably up to 20 hours. During this cooking, the meat bones release aromas, flavors and nutrients. Although a long cooking time is disadvantageous in terms of energy consumption and time use, it has been found according to the invention that a long cooking time is essential to obtain a good sauce base according to the invention. Only in this way can the desired amount of components be released from the bones.

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The bones are preferably cooked in a net or cage, by means of which the solid parts can be removed after cooking. The broth is then filtered to remove small solids.

According to the invention, it has been found to be particularly advantageous to raise the temperature of the water slowly until it boils. In particular, the slow raising of the temperature from about 60 ° C to 100 ° C in about 2-3 hours improves the quality of the resulting sauce base. During the initial stage of cooking, the foam and fat that accumulates on the surface of the water are preferably removed. The cooking according to the invention should not be carried out under pressure, but at normal pressure. Pressure cooking reduces the quality of the sauce base, especially its color.

In order to improve the taste, color, nutrient value and solids content of the sauce base, the broth obtained from vegetables is added to it. Vegetables such as carrots, beets, lentils, onions and garlic are especially used as vegetables. If desired, other vegetables such as celery, palster sausage, etc. can also be added, as well as tomato puree or even tomato. The plant sets are preferably treated separately from the bones. In a preferred embodiment of the invention, the purified and, if necessary, chopped vegetables are cooked separately in water at about 100 ° C. The cooking time of the vegetables can vary, for example, from 1 to 3 hours, but according to the invention, the best results are obtained by cooking the vegetables for about two hours at 100 ° C and then by stewing the vegetables at 80 ° C for about 4-6 hours.

A particularly advantageous result is obtained when the vegetables or at least a part of them are also browned before cooking. Tanning is performed without fat, at 180-210 ° C for 10-60 minutes. The best browning result is achieved by browning the vegetables for about 30-40 minutes at about 200 ° C.

The cooked vegetables are obtained by filtration of a strong vegetable broth which is mixed with the bone-meat broth obtained as described above.

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Alternatively, the vegetables can be added to the cooking vessel at the end of cooking, either after browning or without browning, if desired at different times depending on the cooking time required by the different vegetables.

The solids-free broth mixture, which has a solids content of the order of about 8%, is then subjected to a degreasing step. The fat can be separated from the surface of the broth, but the best results can be obtained by using a separator. In the most preferred case, substantially all of the fat is removed.

The substantially fat-free broth can, if desired, be cooled and stored separately, or it can be passed directly to the next processing step.

The broth mixture thus obtained is concentrated to a solids content of about 15-20%, preferably to a dry matter content of about 17%. Such a solids content is suitable in the final sauce base.

To achieve this, no thickening or enlarging agents, such as wheat or other flours, have been used in the sauce base according to the invention. This is a very great advantage of the sauce base prepared by the method according to the invention, since it can thus be used, for example, in hospitals also in sauces prepared for allergy sufferers.

The compaction of the broth to a higher solids content is preferably performed by an evaporator.

The concentrated sauce base is usable as such. In order to be sold to users, such as commercial kitchens, restaurants and also households, it must be in a suitable preserved form. According to the invention, it has been found that the UHT treatment for about 3-5 seconds, preferably 4 seconds at 140-145 ° C, preferably 143 ° C, produces an aseptic product which, when aseptically packaged, can be stored for several months.

After the UHT treatment, it is preferable to homogenize the sauce base so that the sauce base remains more homogeneous during the storage period. The homogenization is preferably performed optionally after the UHT treatment with the broth at about 80-85 ° C. For homogenization, for example, a two-stage homogenizer with a pressure of 30-200 bar can be used.

After homogenization, the sauce base is aseptically packaged in packages of varying sizes depending on the intended use and the target group. The product can be stored in unopened packaging for up to six months at room temperature and even opened in the refrigerator for about a week. Thus, it is not necessary to improve the preservation of the product according to the invention with any particular preservative, which is a particularly advantageous feature for users.

The use of the sauce base according to the invention is effortless. No long-term cooking or sizing is required to make the sauce. For example, a wine sauce is easily prepared using two parts of a sauce base according to the invention and one part of wine. Correspondingly, the cream sauce is easily prepared from one part of the sauce base and two parts of the cream. The mixture is boiled until it reaches the desired degree of thickness.

The new sauce base prepared according to the invention contains about 80-85% water and less than 2%, preferably less than 1% and most preferably about 0.5% fat. Depending on the raw materials, the sauce base generally contains about 5-15% protein, about 1-10% carbohydrate and about 1-3% ash. The product contains essentially no starch at all.

In the following, the method according to the invention is illustrated by an example, which is not intended to limit the invention in any way. It is obvious to a person skilled in the art that the method can be modified within the scope of the claims in many different ways without departing from the spirit of the invention.

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Example

The raw material obtained from the cutting plant was 80 parts by weight of meaty bovine bones and 20 parts by weight of meaty pork bones. The fleshy bones were sawn into pieces about 5-8 cm in size and fed into a continuous oven. The oven temperature was set at 200 ° C and the pieces were browned without the addition of fat for about 20 minutes.

The browned bone pieces were placed in a metal cage, which was immersed in a cooking pot into which water was introduced. The water temperature was raised relatively quickly to 60 ° C, after which the heating was slowed down so that the water temperature had reached a boiling point after three hours. Foam and grease accumulated on the surface of the cooking water, which was removed.

The cooking of the bones was continued for 20 hours at about 100 ° C, at the end of which the tomato puree, salt and spices were added to the cooking vessel. The soft-boiled bones and other solids were removed in a metal cage and the broth was collected by filtration.

A vegetable broth was prepared from the vegetables as a separate treatment from the bones. Carrots, beets, lentils, onions and garlic were used as raw materials. The roots were browned for 45 minutes at 200 ° C.

The vegetables were placed in water and boiled for two hours at 100 ° C. Thereafter, the water temperature was allowed to drop to 80 ° C and the vegetables were simmered for six hours at this temperature. The solids were filtered off from the vegetable broth, and the broth thus obtained was combined with the bone-broth broth obtained above in a mixture ratio of 2 parts of broth and 1 part of vegetable broth.

The broth mixture was passed to a separator to remove grease. The broth was then cooled to about 2 ° C for interim storage.

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The broth mixture was passed to an evaporation unit where its dry matter content was increased from about 8% to about 17%. The firmness of the product was suitable at that time.

After evaporation, the concentrated product was preheated to 80 ° C and pressurized. This was followed by UHT treatment, in which the product was passed for about 4 seconds at 143 ° C in a permanent tube. The temperature of the product was allowed to drop to 85-83 ° C in a vacuum chamber, after which the product was passed to a two-stage homogenizer at a pressure of 30/100 bar.

After homogenization, the product was cooled in an aseptic heat exchanger to 20 ° C and packaged in aseptic packages.

The shelf life of the products at room temperature was about six months.

Claims (10)

91353 A method of making a sauce base from bones and vegetables, comprising cutting the fleshy bones into pieces about 2-20 cm in size and boiling in water for more than 10 hours, removing the solids and filtering the broth, separating the fat and concentrating the broth, sterilizing, homogenizing is packaged aseptically, characterized in that - the cut meat pieces are browned in an oven without the addition of fat, - the browned pieces are boiled in water at normal pressure, the broth is concentrated to a solids content of about 15-20%. Method according to claim 1, characterized in that the muscular bone pieces cut into pieces of about 5-10 cm in size are browned for 5-100 minutes, preferably about 10-35 minutes, at 160-220 ° C, preferably about 200 * In C. Method according to claim 1 or 2, characterized in that the muscular bones are cooked for at least 15 hours, more preferably 16-24 hours, preferably about 20 hours. Process according to Claim 1, 2 or 3, characterized in that the vegetable broth is prepared separately by cooking the vegetables for 1 to 3 hours at 100 ° C and then incubating them at 80 ° C, preferably for 4 to 6 hours. Process according to Claim 4, characterized in that the vegetables are browned before cooking. Method according to one of the preceding claims, characterized in that the broth mixture is degreased with a separator. Method according to one of the preceding claims, characterized in that the cooking temperature of the fleshy bones is slowly raised to 100 ° C. Process according to one of the preceding claims, characterized in that the broth mixture is concentrated by evaporating to a solids content of about 17% of dry matter. Method according to one of the preceding claims, characterized in that the broth concentrate is sterilized in a UHT treatment. A method according to claim 9, characterized in that the broth concentrate is homogenized after the UHT treatment. 91353