SE505289C2 - Process for making a sauce base based on meat-containing bones and vegetables - Google Patents

Abstract

Making basis material for sauces from bones and vegetables consists of the following stages: (a) meaty bones are chopped into pieces, (b) these pieces are roasted in an oven without the addition of fat, and are then boiled in water for longer than 10 hours, (c) the solid particles are removed from the resulting stock, which is then filtered, (d) a separately-prepd. vegetable stock is added to this bone stock, or alternatively the vegetables, or a part of the vegetables, are added to the bone stock towards the end of the boiling procedure, (e) the fat is removed from the stock mixt., (f) the stock is conc. to a solid matter content of 15 to 20 percent, and (g) is then sterilised, homogenised and packed under sterile conditions.

Description

505 289 ningen. The seed mixture is packed in containers and sterilized. SU patent 1517913 describes a process in which meat-free bones are treated at 85-90 ° C in water and the fat is removed from the water surface. Boiled vegetables, flour and spices are added to the solution and the mixture is triturated by stirring to a homogeneous product.

In commercial kitchens and restaurants, in the food industry and nowadays also in private households with little time, there is a need for a sauce base that makes sauce preparation faster and easier, which is easy to use and which has good taste and aroma. There is a further need for sauce bases with a minimal content of fat and additives and with good shelf life.

The invention provides a method which satisfies these needs. Thus, the invention relates to a process for the preparation of sauce base, wherein the characteristics of the process appear from the appended claims.

Thus, it is characteristic of the invention that meaty bones are divided into pieces which are browned in an oven without the addition of fat, the browned pieces are boiled in water at about 100 ° C for more than 10 hours, the solid pieces are removed and the broth is filtered, a separate prepared vegetable broth is added to the bone-meat broth or alternatively the vegetables or part of them are added to the pan in the final stage of cooking the meaty bones, the broth mixture is defatted, the broth is concentrated to a dry matter content of about 15-20%, the broth concentrate is sterilized and homogenized for aseptic.

The accompanying drawing shows a block diagram of an advantageous embodiment of the invention. In the invention, the meat and bone raw materials are usually obtained as pieces of varying size, e.g. from a meat factory. The fleshy bones are broken down according to the invention e.g. by sawing them into approximately fist-sized pieces that can vary between about 2 and 20 cm. Bone pieces that are smaller than that are not well suited for the various stages of treatment in the method according to the invention because they can get caught in conveyor belts or penetrate the net in the pan. On the other hand, the bone base components are not easily released from bone pieces larger than that. The bone pieces are advantageously sawn to a size of about 5-10 cm.

According to the invention, it is essential to explicitly use meat-containing bones, since in this way the desired taste, aroma and nutritional value are obtained in the product. The meaty bones are usually bones of beef, which can be mixed with up to 40% of bones of pigs. In the procedure, one can also use bones of sheep and game such as reindeer or moose as well as bones of birds such as broiler or chicken in mixture with the bones of beef or separately.

In the invention it has been found that the taste and aroma of the sauce base are improved by browning the pieces in an oven.

The pieces are best browned in an oven whose temperature is kept between 160 and 220 'C. The most suitable temperature has been found to be 180-210 ° C, advantageously about 200 ° C. The pieces are kept in the oven for a while, which depending on the temperature varies between about 5 and 100 minutes.

The time is advantageously about 10-35 minutes. The browning stage of the process can be carried out as a continuous process and, if necessary, the browned pieces can be cooled before the following stage.

The browning is performed according to the invention without the addition of fat. It has been found that browning does not require the addition of fat, and since it is desired to obtain the final product in as fat-free form as possible, it is not advantageous to add fat.

After browning, the bone pieces are placed in a pan and the temperature of the boiling water is raised to 100 ° C. Cooking continues at about 100 ° C for more than 10 hours, preferably at least 15 hours. The cooking time is advantageously about 16-24 hours, most advantageously up to 20 hours. During the cooking process, their aromatic, flavor and nutrients are released from the meaty bones. Although a long cooking time is disadvantageous from the point of view of energy consumption and time use, it has been found in the invention that a long cooking time is essential in order to achieve a good sauce base according to the invention. It is only in this way that you get the desired amount of components to dissolve from the bones.

The bones are advantageously boiled in a net or in a grid, with the help of which the fixed parts can be removed after cooking. The broth is then filtered to remove small solid particles.

In the invention it has been found that it is particularly advantageous to raise the temperature of the water slowly to the boiling point. The quality of the resulting sauce base is especially improved by a slow increase in temperature from about 60 ° C to 100 ° C. During the early stage of cooking, the foam and grease that accumulate on the water surface is preferably removed. According to the invention, the boiling should not take place under elevated pressure but at normal pressure. Pressure cooking impairs the quality of the sauce base, especially its color.

To improve the sauce base's taste, color, nutritional value and solids content, add a broth of vegetables. As vegetables, root vegetables 505 289 are especially used, such as carrots, beets, turnips, onions and garlic. You can also add other vegetables such as celery, parsnip, etc. as well as tomato puree or even tomato. The vegetables are preferably treated separately from the bones.

According to a preferred embodiment of the invention, the trimmed and, if necessary, chopped vegetables are boiled separately in water at about 100 ° C. The cooking time for the vegetables can vary e.g. between 1 and 3 hours, but in the invention the best results have been obtained by cooking the vegetables for about 2 hours at 100 ° C and then dipping them at about 80 ° C for about 4-6 hours.

Particularly good results are obtained if the vegetables or some of them are also browned before cooking. The browning is performed without the addition of fat at 180-210 ° C for 10-60 minutes. The best browning results have been achieved by browning the vegetables for about 30-40 minutes at about 200 'C.

After cooking, the cooked vegetables give a strong vegetable broth, which is mixed with the bone-meat broth obtained in the manner described above.

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

The broth mixture liberated from solid particles, whose solids content is of the order of 8%, is then passed to the degreasing stage. The fat can be removed from the surface of the broth, but the best results are obtained by using a separator. It is most advantageous to remove substantially all of the fat.

The substantially fat-free broth can be cooled and stored separately if necessary, or it can be passed directly to the next treatment step. 505 289 The broth mixture thus obtained is concentrated to a solids content of about 15-20%, advantageously to a dry matter content of about 17%. Such a solids content is suitable for the final sauce base. To achieve this, no thickeners or detergents, such as wheat flour or other types of flour, are used in the sauce base according to the invention. This is one of the really big advantages of the sauce base according to the invention because due to this you can use the sauce base e.g. in hospitals for sauces made for allergy sufferers.

Concentration of the broth to a higher solids content is advantageously carried out in an evaporator.

The concentrated sauce base can be used as such. In order for the sauce base to be sold to consumers, such as to commercial kitchens, restaurants and even to households, it must be brought into a suitable sustainable form. In the invention it has been found that a 3-5 minute, advantageously a 4 minute long ultra-high temperature or UHT treatment at 140-145 ° C, advantageously 143 ° C gives an aseptic product which is aseptically packaged and is stable for several months.

After the UHT treatment, homogenization of the sauce base is advantageously carried out so that the sauce base better retains its homogeneity during the storage time. The homogenization is advantageously carried out immediately after the UHT treatment when the broth is at about 80-85 ° C. The homogenization can e.g. carried out in a two-phase homogenizer where the pressure is 30-200 bar.

After homogenization, the sauce base is packaged aseptically in packages, the size of which varies depending on the intended use and the target group. The product stays in unopened packaging for up to six months at room temperature and also opened for about a week in the refrigerator. It is thus not necessary to improve the durability of the product according to the invention with any special preservative, which from the user's point of view is a great advantage.

The sauce base according to the invention is easy to use. To prepare a sauce, neither long cooking nor cleaning is needed. A wine sauce is easily prepared by using two parts according to the inventive sauce base and one part wine. Correspondingly, a cream sauce is easily made from one sauce base and two pieces of cream. The mixture is boiled until it reaches the desired degree of thickening.

The new sauce base prepared according to the invention contains about 80-85% water and less than 2%, advantageously less than 1% and most advantageously less than 0.5% fat. Depending on the ingredients, the sauce base generally contains about 5-15% protein, about 1-10% carbohydrates and about 1-3% ash. The product contains essentially no starch In the following, the process according to the invention is illustrated by an example, the intention of which is not to limit the invention in any way. It will be apparent to those skilled in the art that the method may be varied within the scope of the claims in many different ways without departing from the spirit of the invention.

Example 80 parts by weight of meat-bearing bones of beef and 20 parts by weight of meat-bearing bones of pigs were obtained from raw meat. The meaty bones were sawn into about 5-8 cm pieces and placed in a continuously working oven. The temperature of the oven was set at 200 ° C and the pieces were browned without the addition of fat for about 20 minutes. 505 289 The browned bone fragments were placed in a metal grid which was immersed in a pan, to which water was added.

The temperature of the water was raised relatively rapidly to 60 ° C and then the heating rate was reduced so that after three hours the temperature of the water had reached boiling point. Foam and grease accumulated on the surface of the boiling water and were removed.

The cooking of the bones was continued for 20 hours at about 100 ° C and at the end of the cooking tomato puree, salt and spices were added to the pan. The soft-boiled bones and other solid substances were removed with the metal grid and the bone-meat broth was recovered by filtration.

In a separate treatment separate from the treatment of the bones, a vegetable broth was prepared. The raw materials consisted of carrot, beetroot, turnip, onion and garlic.

The root vegetables were browned for 45 minutes at 200 ° C.

The vegetables were placed in water and boiled for two hours at 100 ° C. The water temperature was then allowed to drop to 80 ° C and the vegetables were allowed to bathe for six hours at this temperature. The solid particles were filtered out of the vegetable broth and the broth thus obtained was combined with the bone-meat broth obtained above in a mixing ratio of two parts meat broth and one part vegetable broth.

The broth mixture was passed into a fat removal separator. The broth was then cooled to about 2 ° C for intermediate storage.

The broth mixture was passed into an evaporator, where its dry matter content was raised from about 8% to about 17%.

The product then had a suitable consistency. After evaporation, the product was preheated to 80 ° C and pressurized. Thereafter, a UHT treatment was performed in which the product was passed through a tube for about 4 seconds at 143 ° C. The product temperature was allowed to drop to 85-83 ° C in a negative pressure chamber, after which the product was passed into a two-phase homogenizer, with a pressure of 30/100 bar.

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

The product's shelf life at room temperature was about six months.

Claims (10)

505,289 Patent claims A process for the preparation of a sauce base of bones and vegetables, in which process meaty bones are cut into about 2-20 cm pieces and boiled in water for more than 10 hours, the solid pieces are removed and the broth is filtered, fat is separated from the broth and the broth are concentrated, sterilized, homogenized and packaged aseptically, characterized in that - the cut meaty bones are browned in an oven without the addition of fat, - the browned pieces are boiled in water at normal pressure, - a separately prepared vegetable broth is added to the bone broth or alternatively the vegetables or part of them are added to the pan at the end of the cooking of the meaty bones, - the fat-free broth is concentrated to a solids content of about 15-20%. 2. A method according to claim 1, characterized in that the meaty bone pieces cut to a size of about 5-10 cm are browned for 5-100 minutes, advantageously about 10-35 minutes at 1eo-22o'c, advantageously via about zoo ' cT 3. A method according to claim 1 or 2, characterized in that the meaty bones are cooked for at least 15 hours, more preferably 16-24 hours, advantageously about 20 hours. 4. A method according to claim 1, 2 or 3, characterized in that the vegetable broth is prepared separately by boiling the vegetables for 1-3 hours at 100 ° C and then allowing them to bathe at 80 ° C advantageously for 4-6 hours. 5. A method according to claim 4, characterized in that the vegetables are browned before they are cooked. 505 289 A method according to any one of the preceding claims, characterized in that the fat is removed from the broth mixture in a separator. A method according to any one of the preceding claims, characterized in that the boiling temperature of the meaty bones is slowly raised to 100 ° C. Process according to any one of the preceding claims, characterized in that the broth mixture is concentrated by evaporation to a solids content of about 17% dry matter. A method according to any one of the preceding claims, characterized in that the broth concentrate is sterilized in a UHT treatment. 10. A method according to claim 9, characterized in that the broth concentrate is homogenized after the UHT treatment. _. _. . . .s. ~ -.-. ~ .-. .-. ~ -s ... ~ _-._ n. \ -.-. ~ v. ~ - »uø. \\\ L ---.-.-. _ .-, ~ ^ '"'