IE48347B1 - Method of producing deep-frozen dishes or meals - Google Patents
Method of producing deep-frozen dishes or mealsInfo
- Publication number
- IE48347B1 IE48347B1 IE1147/79A IE114779A IE48347B1 IE 48347 B1 IE48347 B1 IE 48347B1 IE 1147/79 A IE1147/79 A IE 1147/79A IE 114779 A IE114779 A IE 114779A IE 48347 B1 IE48347 B1 IE 48347B1
- Authority
- IE
- Ireland
- Prior art keywords
- frozen
- mixture
- deep
- vegetables
- thickening agent
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000012054 meals Nutrition 0.000 title claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 37
- 235000013311 vegetables Nutrition 0.000 claims abstract description 18
- 239000002562 thickening agent Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 6
- 239000003979 granulating agent Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 14
- 240000004713 Pisum sativum Species 0.000 claims description 10
- 235000012015 potatoes Nutrition 0.000 claims description 10
- 235000010582 Pisum sativum Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 235000021186 dishes Nutrition 0.000 claims description 5
- 235000021374 legumes Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 3
- 244000043158 Lens esculenta Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000005204 segregation Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000008719 thickening Effects 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 9
- 239000011230 binding agent Substances 0.000 description 7
- 239000007795 chemical reaction product Substances 0.000 description 4
- 235000021384 green leafy vegetables Nutrition 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000005489 dwarf bean Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
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)
- Noodles (AREA)
- Beans For Foods Or Fodder (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
The invention relates to a method of producing deep-frozen dishes or meals of the hot-pot or casserole type.
The hitherto known methods for the production 5 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 free-flowing dish mixture which merely has to be mixed with water to give a savour/meal.
In accordance with the present invention there is provided 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 mixing the thickening agent with the vegetable particles wherein a liquid granulating agent is added to the thickening agent before the mixing step to form a uniform granular dish mixture after the mixing step.
The mixture preferably 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 a dry thickening agent added co it, which preferably already incorporates flavouring and
8 3 4 7 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 preferably at least 20% and at maximum 4θ/, 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 utilisable without fat.
The corresponding dry/water or fat mixture
-48347 pieferably already incorporates at least one aromatic ingredient or flavouring, as well as herbs, seasonings, salt and other flavour-enhancing substances.
The granules described above are mixed according 5 to taste with the pre-cooked potatoes and/or with rice and/or pasta, with the deep-frozen vegetables usually used commercially, in which case the proportion of dry matter to vegetables includes generally 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.
EXAMPLES
Sample recipes are set out in the following examples (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
8 3 4 7 deep-frczen.
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-soun. 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 temperaturecontrolled cocking vessel, then are cooled, drained and frozen.
8 3-17
The raw, peeled potatoes are diced fcr subsequent processing in the end product and are cooked in a tine and temperature-controlled cooking vessel, then drained and frozen.
The ingredients for the binding-agent mixture consist of dried potato flakes, dried pea puree, liquefied fat, starch, flavouring and seasoning.
Ihe 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.
Claims (13)
1. 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, 5 at least partially cooked, vegetables and a dry thickening agent, which method comprises mixing the thickening agent with the vegetable particles wherein a liquid granulating agent is added to the thickening agent before the mixing step to form a uniform granular 10 dish mixture after the mixing step.
2. A method for the production of deep-frozen dishes or meals of the hot-pot or casserole type wherein the dish mixture consists essentially of previously-blanched vegetables with other ingredients 15 pre-cooked to a greater or lesser extent, such as potatoes, peas, lentils or other legumes, and/or rice and/or pasta, into which a dry thickening agent optionally containing at least one flavouring and aromatic substance is incorporated, which method 20 comprises providing a granular substance formed of a liquid granulating agent and the thickening agent 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 or claim 2 wherein fat is incorporated into the dry thickening 5 agent.
4. A method as claimed in claim 1 or claim 2 wherein the dry thickening agent contains no fat.
5. A method as claimed in any one of the preceding claims wherein the vegetables include 10 legumes which are pre-cooked and are subsequently frozen.
6. A method as claimed in any one of the preceding claims wherein the vegetables include potatoes which are pre-cooked in different sizes j-5 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 ingredients of the thickening agent, such as potato flakes and pea 20 powder as well as various other starches, are mixed with a proportion of water(the granulating agent)of at least 20% to a maximum of 40%, so as to produce the granular substance recited in claim 2.
8. A method as claimed in any one of the 5 preceding claims wherein fat is incorporated into the dish 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 10. The dish mixture.
10. A method as claimed in claim 2 or any one of claims 3 to 9 when appendant to claim 2 wherein the granular substance is mixed with the pre-cooked potatoes and/or rice and/or pasta, with the prepared 15 frozen legumes and with the deep-frozen vegetables, wherein the proportion 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 1 483 17 substantially as hereinbefore described in either of the specific Examples.
13. A deep-frozen dish or meal, 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 |
|---|---|
| IE791147L IE791147L (en) | 1980-01-14 |
| IE48347B1 true IE48347B1 (en) | 1984-12-26 |
Family
ID=6044340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE1147/79A IE48347B1 (en) | 1978-07-14 | 1979-08-08 | Method of producing deep-frozen dishes or 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) |
Families Citing this family (6)
| 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 |
| DE4111476A1 (en) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | FRUIT BAKE MIX |
| IT1265565B1 (en) * | 1993-06-18 | 1996-11-22 | Bocon Snc | FROZEN OR FROZEN FOOD PRODUCT AND ITS PRODUCTION PROCESS |
| DE19535582C2 (en) * | 1995-09-25 | 2001-09-06 | Cpc Maizena Gmbh | Seasoning mix for the frozen food industry |
| 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. |
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 BE BE193744A patent/BE874511A/en not_active IP Right Cessation
- 1979-02-28 NL NL7901584A patent/NL7901584A/en not_active Application Discontinuation
- 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
Also Published As
| Publication number | Publication date |
|---|---|
| IE791147L (en) | 1980-01-14 |
| CH638959A5 (en) | 1983-10-31 |
| DE2830918C2 (en) | 1987-07-09 |
| FR2430725B1 (en) | 1983-02-25 |
| AT364681B (en) | 1981-11-10 |
| NL7901584A (en) | 1980-01-16 |
| DE2830918A1 (en) | 1980-01-31 |
| LU81065A1 (en) | 1979-06-19 |
| IT7948905A0 (en) | 1979-05-02 |
| GB2025197B (en) | 1983-04-27 |
| IT1116837B (en) | 1986-02-10 |
| ATA340279A (en) | 1981-04-15 |
| FR2430725A1 (en) | 1980-02-08 |
| BE874511A (en) | 1979-06-18 |
| GB2025197A (en) | 1980-01-23 |
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