MXPA98005425A - Auxiliary troci type culinary - Google Patents

Abstract

The present invention relates to a new industrial product, a culinary auxiliary of the piece type, which has the shape of a piece with a granular surface and comprising a flavor core and a coating of an alglutinating base and visual components. A process to prepare this culinary assistant is also provided

Description

AUXILIARY CULINARY OF TYPE TROCITS DESCRIPTION OF THE INVENTION The present invention has as an object a culinary assistant of the chip type, a process for its preparation, and an installation for the application of the process. US-A-406045 (Risler et al.) Describes a dehydrated product in the form of instantaneously water-soluble grains, which have a continuous porous texture and a smooth surface, which can be obtained by extruding into a container in which a subatmospheric pressure predominates a food material comprising extracts of fruits, legumes or grains, starches, gums or alginates, extracts of meat, fish or yeast, and / or hydrolyzed protein materials, for example. US-A-4946693 (Riesler et al.) Discloses a food product consisting of a dehydrated dough in the form of powder or milk flakes, fats, gelatinized starch, meat extracts and legumes or protein hydrolysates, for example, and of a garnish of partially dehydrated pasta, meat or legume pieces, for example, this garnish is packaged separately. The object of the present invention is to propose a culinary assistant in an attractive form, which contains visibly identifiable pieces of legumes, meat or other garnish, and which on the other hand comprises fatty material and / or a saccax pal, and flavoring ingredients. powdery, for example. For this purpose, the chip-type culinary auxiliary according to the present invention has the form of a granulose surface unit, and comprises an aromatic core and a coating comprising a binder base and visual elements. Also, the method of preparing a chopped-type culinary assistant according to the present invention comprises the successive steps of: - mixing the core components, - conditioning at 5-25 ° C, - forming, - mixing the components of the binder base, - coating the core with the binder base, and - fixing the visual elements to the binder base. Finally, the installation for the application of the method of preparation of a chopped-type culinary assistant according to the present invention comprises a device for mixing the core components, a device for forming the core, a mixing device for the components of the binder base, and a device for fixing the visual elements to the binder base. The chopped-type culinary auxiliary according to the present invention thus effectively presents in content visually identifiable pieces of legumes, meat or other garnish in an attractive granular form. The method and the installation according to the present invention make it possible to prepare this piece-like culinary assistant in a simple manner and in a limited number of stages. In the present disclosure, the expression "in the form of chips" is to be understood as having a form of small pieces, of square section and of some cm in length, for example. The expression "grainy surface" is to be understood as a surface having asperities of a size comparable to those of the visual elements. The expression "visual elements" will be understood as elements whose size is sufficiently large, and the color sufficiently contrasted with respect to those of the set to be distinguished with the naked eye. In the chopped-type culinary auxiliary according to the present invention, the visual elements may be dehydrated pieces of any food product which may be considered as garnish.

These visual elements can be in particular pieces of one or more vegetables, fruits, aromatic herbs, the case where the binder base is constituted by a solution of starches, maltodextrins, gums or alginates, for example. Thus, a suitable mixture of different fatty materials is preferably liquid at a working temperature of about 50-60 ° C, and solid at room temperature, for example. It is also possible to provide a coating with the aid of fatty materials, in particular to exert a positive effect on the preservation qualities of the cooking aid, for example. To apply the method of preparing a chopped-type culinary assistant according to the present invention, it is possible to proceed in two phases as illustrated and the example title in Figure 1 of the appended drawing. In a first phase of preparation of the aromatic core (15), it is possible either to mix the components (powder and crystalline materials (1), fatty material (2)) such as those used for the preparation of solid cubes of broth, particularly in a mixer (3) of type Lddige, condition / put at a temperature of 5-25 ° C and compress in tablets, particularly our press (5) of type Fette or Bonals, or either mix the components (fatty materials (2), powder and crystalline materials (1)) such as those used for the preparation of non-solid forms of broth, particularly in a Kreber type (4) mixer, optionally stored at room temperature, formed by extrusion (7). ) or laminate (6) and die-cut (8), and cool (9), for example. In a second stage of preparation of a binder base and coating, the binder base can be prepared either by dispersion of starches, maltodextrins, gums or alginates (11) in water (12), or by liquefaction of the fatty materials (13). ) by means of a propeller mixer (14), for example. It is then possible to coat the core (15) by complete immersion (16) in the binder base, or by combined aspersion to a partial wetting, the temperature of a base consisting of fatty materials is maintained above its melting point, for example . The visual elements (17) can be fixed (24) on the coated piece of binder base, and transferred on a screen mesh (18), dispersed thereon by means of a vibrating conveyor (19), for example. Depending on whether the binder base consists of fatty materials or of starches or other colloids, the piece can then be cooled (21) by a passage through a tunnel with cooled air circulation, particularly to about 5 ° C, or drying in a hot air dryer, for example.

The piece can be coated again, in particular with the aid of a tilting flow coating machine (22), with a molten fatty material (23) optionally containing dyes, for example. After cooling (24), the piece can then be packaged in a "flow-pack" packing (25), for example.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above, property is claimed as contained in the following:

Claims (3)

1. Culinary assistant of the slice type, characterized in that it has the shape of a piece of granular surface, and comprises an aromatic core and a coating comprising a binder base and visual elements.

2. PROCESS FOR PREPARING A FOOD-TYPE CUTE ASSISTANT ACCORDING TO DEMAND 1, CHARACTERIZED BY COMPRISING THE SUCCESSIVE STAGES OF: - COMPOSITION OF THE COMPONENTS OF THE CORE, - CONDITIONING AT 5-25 ° C, - FORMED, - COMPOSITION OF THE COMPONENTS of the binder base, - coating the core with the binder base, and - fixing the visual elements to the binder base.

3. Installation for the application of the method of preparing a chopped-type culinary assistant according to claim 2, characterized in that it comprises a device for mixing the core components, a device for forming the core, a mixing device for the components of the core. the binder base, and a device for fixing the visual elements to the binder base.