GB2025197A - Method of producing deep-frozen meals - Google Patents
Method of producing deep-frozen meals Download PDFInfo
- Publication number
- GB2025197A GB2025197A GB7912058A GB7912058A GB2025197A GB 2025197 A GB2025197 A GB 2025197A GB 7912058 A GB7912058 A GB 7912058A GB 7912058 A GB7912058 A GB 7912058A GB 2025197 A GB2025197 A GB 2025197A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mixture
- frozen
- dry
- ingredients
- fat
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000012054 meals Nutrition 0.000 title claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 65
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000003979 granulating agent Substances 0.000 claims abstract 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 26
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 26
- 239000004615 ingredient Substances 0.000 claims description 24
- 235000019197 fats Nutrition 0.000 claims description 19
- 235000012015 potatoes Nutrition 0.000 claims description 17
- 240000004713 Pisum sativum Species 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000010582 Pisum sativum Nutrition 0.000 claims description 14
- 239000011230 binding agent Substances 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 235000021186 dishes Nutrition 0.000 claims description 9
- 239000007795 chemical reaction product Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000021374 legumes Nutrition 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 235000005489 dwarf bean Nutrition 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 5
- 244000043158 Lens esculenta Species 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000015927 pasta Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000008216 herbs Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000005204 segregation Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000019737 Animal fat Nutrition 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims description 2
- 230000000378 dietary effect Effects 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
A method for the production of deep-frozen dishes or meals of the hot-pot or casserole type wherein the dish mixture comprises particles of deep-frozen at least partially cooked, vegetables and a dry thickening agent which method comprises binding the thickening agent to the vegetable particles with a liquid granulating agent to form a uniform granular dish mixture.
Description
SPECIFICATION
Method of producing deep-frozen dishes
The invention relates to a method of producing deep-frozen dishes or meals of the hot-pot or casserole type.
The hitherto known methodsforthe production of dishes have the disadvantage that individual portions cannot be taken from the packages without involving a loss in quality, either because too little or too much seasoning agent has been removed therewith. In many dish mixtures the seasoning element has even been added in the form of cubes.
With this type of presentation the removal of individual portions is not in any case possible, unless the cube is divided up, which nevertheless would not allow accurate measuring out.
The present invention solves these problems, since it makes possible the production of a freeflowing dish mixture which merely has to be mixed with water to give a savoury meal.
The mixture according to the invention consists of deep-frozen vegetables, which are merely previously blanched, together with other ingredients precooked to a greater or lesser extent, such as potatoes, peas, lentils and other legumes. Additionally, this mixture has dry thickening agents added to it, which already incorporate flavouring and aromatic substances.
If necessary, fat can be incorporated into this dry thickening-agent mixture, this primarily being carried out for the purpose of adding flavour. It is possible to use both vegetable fat and animal fat. The fat may also be omitted, if this is required for dietary reasons. The addition of precooked meat to this mixture is also possible. However, the dish is also ready for consumption without the addition of meat, so that the addition of meat may be omitted.
A novel feature of the present method is also the precooking of legumes, such as peas, lentils, and their subsequent freezing. In this way a uniform cooking time of the entire mixture is achieved.
The potatoes intended for the mixture may be produced in various cut sizes. They are precooked within a temperature range of between 60 and 80"C and are then frozen. The characteristic potato quality for the subsequent mixture is obtained thereby.
The dry ingredients of the mixture, for example potato flakes, pea powder and other starch, are mixed with a proportion of water of at least 20% and at maximum 400, so as to produce distinct granules.
Liquid fat may also be incorporated into this dry mixture, if this is necessary. Of course, the mixture is also utilisablewithoutfat.
The corresponding dry/water or fat mixture already incorporates the aromatic ingredients and flavourings, as well as herbs, seasonings, salt and otherflavour-enhancing substances.
The granules described above are mixed with precooked potatoes or, according to taste, with rice or pasta and with the deep-frozen vegetables usually used commercially, in which case the proportion of dry matter to vegetables includes between 15 and 25% dry mixture.
The adhesion of the specially produced granules to the deep-frozen vegetables is important for the present invention, since segregation of the different ingredients is largely prevented thereby and thus measuring out of individual portions from this mixture is readily possible.
It is thus possible to remove any amounts desired from the above-described mixture and to prepare them with the specified quantity of water. Therefore, the manufactured product can be measured out at will in any amount, in contrast with hitherto known products.
Sample recipes are set out in the following: (a) French-bean dish, water-based.
The end product consists of French beans, greens, potatoes and binding-agent mixture.
The French beans and greens are already deepfrozen.
The raw, peeled potatoes are diced for subsequent processing in the end product and are cooked in a time-controlled and temperature-controlled cooking vessel, then drained and frozen.
The ingredients of the binding-agent mixture consist of dried potato flakes, water, starch, flavouring and seasoning.
The dry materials of the binding-agent mixture are uniformly mixed by means of a mixing granulator.
The mixture is granulated by the addition of water.
All the ingredients of the dish are placed in a mixer. The mixing process is completed when the ingredients have been uniformly distributed among one another and the binding-agent adheres to the vegetables.
(b) Pea-soup, fat-based.
The corresponding product consists of green pea shucks, peas, greens, potatoes, carrots and binding-agent mixture.
The peas and greens as well as the carrots are already deep-frozen. The carrots are also diced.
For subsequent processing in the end product, the dried pea shucks are cooked in a time and temperature-controlled cooking vessel, then are cooled, drained and frozen.
The raw, peeled potatoes are diced for subsequent processing in the end product and are cooked in a time and temperature-controlled cooking vessel, then drained and frozen.
The ingredients for the binding-agent mixture consist of dried potato flakes, dried peapuree, liquefied fat, starch, flavouring and seasoning.
The dry materials of this mixture are uniformly mixed by means of a mixing granulator. The mixture is granulated by the addition of the liquefied fat. The mixture and fat should have a uniform temperature during production process.
All the ingredients mentioned here are placed in a mixer. The mixing process is completed when the ingredients have been uniformly distributed among one another and the binding-agent mixture adheres to the vegetables.
1. A method for the production of deep-frozen dishes of the hot-pot or casserole type wherein the dish mixture comprises particles of deep-frozen at least partially cooked, vegetables and a dry thicken
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (13)
1. A method for the production of deep-frozen dishes of the hot-pot or casserole type wherein the dish mixture comprises particles of deep-frozen at least partially cooked, vegetables and a dry thicken
ing agent which method comprises binding the
thickening agent to the vegetable particles with a
liquid granulating agent to form a uniform granular
dish mixture.
2. A method for the production of deep-frozen
dishes of the hot-pot or casserole type wherein the
dish mixture consists essentially of previously
blanched vegetables with other ingredients precooked to a greater or lesser extent, such as potatoes, peas, lentils or other legumes, as well as optionally rice or pasta, into which a dry thickening agent optionally containing at least one flavouring and aromatic substance is incorporated, which method comprises providing a specially produced granular substance to adhere to the deep-frozen vegetables so that any segregation of the different ingredients can be largely prevented and measuring out of individual portions from the mixture is possible.
3. A method as claimed in claim 1 wherein fat is incorporated into the dry thickening-agent mixture.
4. A method as claimed in claim 1 wherein the dry thickening-agent mixture contains no fat.
5. A method as claimed in any one of the preceding claims wherein the legumes are precooked and are subsequently frozen.
6. A method as claimed in any one of the preceding claims wherein the potatoes are precooked in different sizes within a temperature range of between 60 and 80"C and are subsequently frozen.
7. A method as claimed in any one of the preceding claims wherein the dry mixture ingredients, such as potato flakes and pea powder as well as various starches, are mixed with a proportion of water of at least 20% to a maximum of 40%, so as to produce the said special granular substance.
8. A method as claimed in any one of the preceding claims wherein fat is incorporated into the dry mixture.
9. A method as claimed in any one of the preceding claims wherein one or more aromatic ingredients, flavourings, herbs, seasoning and salt are added to the dry mixture.
10. A method as claimed in any one of the preceding claims wherein the granular substance is mixed with the pre-cooked potatoes and/or rice andlor pasta, with the prepared frozen legumes and with the deep4rozen vegetables, wherein the propo
rtion of dry matter to vegetables includes between
15 and 25% dry mixture.
11. A method as claimed in claim 1 substantially as hereinbefore described.
12. A method as claimed in claim 1 substantially
as hereinbefore described in either of the specific
Examples.
13. A deep-frozen dish when produced by a
method as claimed in any one of the preceding
claims.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19782830918 DE2830918A1 (en) | 1978-07-14 | 1978-07-14 | METHOD FOR PRODUCING DEEP FROZEN POTS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2025197A true GB2025197A (en) | 1980-01-23 |
| GB2025197B GB2025197B (en) | 1983-04-27 |
Family
ID=6044340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7912058A Expired GB2025197B (en) | 1978-07-14 | 1979-04-05 | Method of producing deepfrozen meals |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT364681B (en) |
| BE (1) | BE874511A (en) |
| CH (1) | CH638959A5 (en) |
| DE (1) | DE2830918A1 (en) |
| FR (1) | FR2430725A1 (en) |
| GB (1) | GB2025197B (en) |
| IE (1) | IE48347B1 (en) |
| IT (1) | IT1116837B (en) |
| LU (1) | LU81065A1 (en) |
| NL (1) | NL7901584A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4111476A1 (en) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | FRUIT BAKE MIX |
| EP0764407A2 (en) * | 1995-09-25 | 1997-03-26 | Cpc International Inc. | Seasoning mixture for the frozen food industry |
| EP1719418A2 (en) * | 2005-05-04 | 2006-11-08 | Crop's NV | Deep-frozen finished product of the type soup, purée or sauce and method for the manufacture of such a deep-frozen finished product |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2463585A1 (en) * | 1979-08-17 | 1981-02-27 | Imbach Paul | Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating |
| DE3828740A1 (en) * | 1988-08-24 | 1990-03-08 | Apetito Karl Duesterberg Kg | METHOD FOR PRODUCING ANY PORTIONABLE FROZEN READY COURSES |
| IT1265565B1 (en) * | 1993-06-18 | 1996-11-22 | Bocon Snc | FROZEN OR FROZEN FOOD PRODUCT AND ITS PRODUCTION PROCESS |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE754585A (en) * | 1969-08-25 | 1971-02-08 | Findus | PROCESS FOR PREPARING FROZEN VEGETABLES |
| DE2207247A1 (en) * | 1972-02-16 | 1973-08-23 | Magyar Huetoeipar | Edible base for soups,vegetables and sauces - with an onion flavour |
| US3868470A (en) * | 1973-02-16 | 1975-02-25 | Gen Foods Corp | Seasoning individually quick frozen vegetables |
| HU169104B (en) * | 1973-11-30 | 1976-09-28 |
-
1978
- 1978-07-14 DE DE19782830918 patent/DE2830918A1/en active Granted
-
1979
- 1979-02-06 CH CH115979A patent/CH638959A5/en not_active IP Right Cessation
- 1979-02-28 NL NL7901584A patent/NL7901584A/en not_active Application Discontinuation
- 1979-02-28 BE BE193744A patent/BE874511A/en not_active IP Right Cessation
- 1979-03-20 LU LU81065A patent/LU81065A1/en unknown
- 1979-04-05 GB GB7912058A patent/GB2025197B/en not_active Expired
- 1979-05-02 IT IT48905/79A patent/IT1116837B/en active
- 1979-05-07 AT AT0340279A patent/AT364681B/en not_active IP Right Cessation
- 1979-06-05 FR FR7914920A patent/FR2430725A1/en active Granted
- 1979-08-08 IE IE1147/79A patent/IE48347B1/en unknown
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4111476A1 (en) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | FRUIT BAKE MIX |
| EP0764407A2 (en) * | 1995-09-25 | 1997-03-26 | Cpc International Inc. | Seasoning mixture for the frozen food industry |
| EP0764407A3 (en) * | 1995-09-25 | 1998-03-11 | Cpc International Inc. | Seasoning mixture for the frozen food industry |
| EP1719418A2 (en) * | 2005-05-04 | 2006-11-08 | Crop's NV | Deep-frozen finished product of the type soup, purée or sauce and method for the manufacture of such a deep-frozen finished product |
| BE1016516A3 (en) * | 2005-05-04 | 2006-12-05 | Crop S Nv | FROZEN ENERGY PRODUCT OF THE TYPE OF SOUP, PUREE OR SAUCE AND PROCESS FOR MANUFACTURING SUCH FROZEN FOOD PRODUCT. |
| EP1719418A3 (en) * | 2005-05-04 | 2006-12-06 | Crop's NV | Deep-frozen finished product of the type soup, purée or sauce and method for the manufacture of such a deep-frozen finished product |
Also Published As
| Publication number | Publication date |
|---|---|
| IE48347B1 (en) | 1984-12-26 |
| IT7948905A0 (en) | 1979-05-02 |
| GB2025197B (en) | 1983-04-27 |
| IT1116837B (en) | 1986-02-10 |
| LU81065A1 (en) | 1979-06-19 |
| BE874511A (en) | 1979-06-18 |
| NL7901584A (en) | 1980-01-16 |
| CH638959A5 (en) | 1983-10-31 |
| FR2430725A1 (en) | 1980-02-08 |
| AT364681B (en) | 1981-11-10 |
| IE791147L (en) | 1980-01-14 |
| DE2830918C2 (en) | 1987-07-09 |
| DE2830918A1 (en) | 1980-01-31 |
| ATA340279A (en) | 1981-04-15 |
| FR2430725B1 (en) | 1983-02-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |