SE534182C2 - Product comprising containers, foodstuffs and flavoring fluid; process for cooking and flavoring food; and a method of making a product comprising a container containing food and flavoring fluid. - Google Patents

Abstract

Containers containing food and flavoring fluid, said flavoring fluid comprising at least one volatile solvent and at least one flavoring agent, and wherein the container has such a gas density that an overpressure can be generated in the container by evaporation of at least one volatile solvent. The invention also relates to a process for the preparation and flavoring of a food contained in a container and to a process for the preparation of a container containing a food and a flavoring fluid. Publication figure: fig 1.

Description

25 30 534 'H32 2 packaging. It is also stated that you want to avoid overpressure building up in the container during cooking. Another European patent application, No. 1,384,682, discloses packaging materials and packages which transfer fragrances to food, the transfer taking place via the vapor phase. The scent is placed, for example, on plastic strips or granules inside the package. It is described that fresh fruits and vegetables are objects that are difficult to treat with taste or aroma due to problems with discoloration, so the flavors / aroma substances should not be in direct contact with the food.

Thus, there is a need for a package or container that allows effective flavoring of a food without discoloration of the food and without the need to freeze the food.

SUMMARY OF THE INVENTION An object of the present invention is to provide a container for food which during cooking enables efficient flavoring of the food without the disadvantages described above.

It is also desirable that flavors be spread evenly over said foods and the flavors pass into said foods, in order to enable effective flavoring.

This object is achieved according to a first aspect of the invention by means of a product comprising a container and food and flavoring liquid contained in the container, said flavoring fluid comprising at least one volatile solvent and at least one flavoring; characterized in that the container has such a gas density that an overpressure can be generated in the container by evaporation of at least said at least one volatile solvent when heating the food and the flavoring fluid arranged in contact therewith, that the flavoring fluid is in fl liquid form and is arranged in contact with the food, that the at least one volatile solvent comprises ethanol, and that said food is fresh.

The at least one volatile solvent provides evaporation of said flavoring fluid upon heating. The evaporation can cause the flavor fluid and thus the flavor to spread in the container, and also cause good spread of the flavor in the container and thus around the food. Flavorings also include conventional flavorings. For example, it refers to fragrances, odorants, flavorings or aromas, or mixtures thereof. The generated overpressure means that flavors that are in contact with the food pass into the food, whereby the food is not only flavored on the surface, but also on the depth. The overpressure generated may be an effect of evaporation of the at least one volatile solvent, and possibly in combination with evaporation of substances, for example liquids such as water, from the food or flavors. This has great advantages when the flavors pass into or penetrate the food, for example because in this way there is no risk of losing the taste of the food if it is peeled after cooking, for example, which may be the case if the food consists of, for example, unpeeled potatoes or unpeeled root vegetables.

It may also be desirable to use unpeeled foods in particular, as these can lead to better nutritional values, for example with regard to vitamin and mineral content, compared with peeled foods. It can also be a great advantage that the flavors penetrate into the food if, for example, large pieces of food are prepared, which before consumption are divided into smaller pieces, whereupon the smaller pieces can then have similar tastes, even if they come from completely different parts. from the said great paragraph. Some peeled foods, such as peeled parsnips, can be undesirably browned, so it can be a great advantage to be able to cook unpeeled foods with effective seasoning according to the invention.

The at least one volatile solvent is a solvent which is completely or partially evaporated under the conditions prevailing during heating or cooking according to the invention. It is preferred that the at least one soluble solvent comprises ethanol.

It is preferred that the taste of said flavoring agent also comprises at least one less volatile solvent. The at least one less volatile solvent is a solvent which has a higher boiling point than the volatile solvent. It may be that the at least one less volatile solvent evaporates completely or partially, or substantially not at all, upon heating. It is preferred that the at least one less volatile solvent comprises propylene glycol. It may be an advantage that the flavoring fluid comprises the at least one less volatile solvent if this solvent imparts good properties to said flavoring agent, such as good solubility or good preservative ability, or advantages in handling or preparation of said flavoring fluid.

The flavoring agent may thus include both, for example, ethanol and propylene glycol.

For example, the at least one volatile solvent and / or the at least one less volatile solvent may be selected from the group consisting of ethanol, ethyl acetate, glycerol, glycerol monoacetate, glycerol diacetate, glycerol triacetate, isopropyl alcohol, or propylene glycol. The at least one volatile solvent and / or the at least one less volatile solvent may be suitable for use with food and such solvents should be suitable for ingestion. Such solvents should be colorless to minimize the risk of discoloration of the food caused by the solvent.

The container is preferably of the disposable type. Disposable containers are inexpensive and usually easy to access and suitable for cooking.

Disposable containers may also be preferred for hygienic reasons and such containers do not need to be cleaned after use.

It is preferred that the container be made of a polymeric material such as a synthetic plastic material. Such a material can be transparent, which allows viewing of the food, which can be an advantage when marketing the container with food and for optical quality assurance of the food.

Containers made of polymeric materials often have a low weight, compared to containers made of other materials such as aluminum. iron or steel-based sheet metal, or glass. Low weight can be an advantage when transporting and handling the container. Polymeric materials may also be suitable for microwave heating. The polymeric material should be selected so that it is inert to the food and the flavor of said flavorant and thus does not contribute to taste or color.

The container according to the invention, which container may be a package, may for example be of the bag, bottle, box, tube or can type. 10 15 20 25 30 534 'IBZ 5 It is preferred that the container is a bag, it is also preferred that the container is a so-called steam bag (from the English "steam bag").

It is preferred that the food and said flavoring fluid be in contact with each other. Contact between the food and said flavoring fluid causes efficient penetration of flavor into the food.

It is more preferred that the food and the smak uidum of said flavoring agent are intimately mixed with each other.

The container is preferably arranged to allow cooking of the food in the microwave. Microwave cooking allows fast cooking of the food and efficient supply of energy to the food in the container.

Preferably, the container comprises a valve which is arranged to ensure that the overpressure does not exceed a predetermined value. It is desirable that the overpressure does not exceed a predetermined value, for example to avoid deformation of pre-stable containers or bursting of the container if it is of the bag type. If the pressure in the container is maintained substantially at said predetermined overpressures, a faster and more efficient penetration of flavor and cooking of the food can take place and in addition small variations are obtained in cooking times for food in different containers where substantially equal overpressures prevail.

According to a second aspect of the invention there is provided a method of preparing and flavoring a food contained in a container, which food is fresh, characterized in that the method comprises: providing a container and food contained in the container and flavoring fluid, which flavoring fluid is in liquid form. and is arranged in contact with the food, said flavoring fluid comprising at least one volatile solvent comprising ethanol and at least one flavoring; and heating the food and the flavoring agent arranged in contact therewith, whereby an overpressure is produced in the container in connection with the evaporating solvent evaporating, whereby the at least one flavoring agent penetrates into and flavors the foodstuff.

The heating entails evaporation of, for example, the at least one volatile solvent. The evaporation can lead to the flavoring substance being spread and thus the flavoring substance being spread in the container, as well as lead to a good spread of the flavoring substance in the container and thus around the food. The generated overpressure means that flavors that are in contact with the food pass into the food, whereby the food is not only flavored on the surface, but also on the depth. The overpressure generated can be an effect of evaporation of the at least one fl solvent, but also in combination with evaporation of substances, for example liquids such as water, from the food; possibly also in combination with evaporation of flavor and, if present, the at least one less volatile solvent.

According to a third aspect of the invention there is provided a process for the preparation of a product comprising a container and containing fresh food and flavoring fl uidum contained in the container, which flavoring fl uidum is in liquid form, characterized in that the process comprises preparing said flavoring fl uidum from at least one solvent. ethanol and at least one flavoring agent, to bring the foodstuff into contact with said flavoring agent, to, before, during or after the foodstuffing is brought into contact with said flavoring fluid, arrange the foodstuff in the container which, when sealed, is capable of containing an overpressure.

Such a process results in a container containing food placed in contact with flavoring fluid, said flavoring fluid comprising at least one volatile solvent and at least one flavoring agent, and wherein the container in the closed state is capable of containing an overpressure. The at least one. Solvent can cause evaporation in whole or in part of the id uidum of said flavoring on heating. The evaporation can cause the said flavor substance och uidum and thus the flavor to spread in the container, and can lead to a good spread of the flavor in the container and thus around the food. The generated overpressure means that flavors that are in contact with the food pass into the food, whereby the food is not only flavored on the surface, but also on the depth. The generated overpressure may be an effect of evaporated solvent, possibly in combination with evaporation of substances, for example liquids such as water, from the food, and / or in combination with evaporation of flavoring, H 15 7 The discussion above regarding the container is also, where possible, relevant to the process of cooking and flavoring a food contained in a container, and to the process of producing a container containing a food and a flavoring fluid. References to that discussion are hereby made.

Brief description of the drawings Figure 1 is a schematic plan view of a container according to the invention.

Description of preferred embodiments The invention will now be discussed in more detail and specific preferred embodiments, as well as variations thereof, will be shown.

The discussions are intended to be clarifying and explanatory and should in no way be construed as limiting the scope of the invention.

With reference to Figure 1, a specific embodiment of the invention is now discussed. A container 1, with a compartment 5 and a valve 4, contains a food 2 which is in contact with a flavoring substance. When this container 1 is placed in a microwave oven and heated, said flavoring fluid 3 will be completely or partially evaporated, which causes the pressure in the container 1 to increase, until the valve 4, at a predetermined pressure, releases gas from the container 1, whereby the pressure in the container is kept around the predetermined value. The increased pressure in the container will cause the flavors to pass into the food 2 and flavor the food 2. Due to the heating, the food 2 will also be cooked.

By food is meant a product that is intended to be consumed. The food may be animal or vegetable or mixtures thereof. It is preferred that the food according to the invention is wholly or partly fresh, i.e. that the food is not wholly or partly exposed to, for example, freezing, cooking, frying, heating, or pickling. The food may comprise combinations of the examples of foods listed above.

According to a preferred embodiment of the invention, the food consists of fresh potatoes. According to another preferred embodiment, the food consists of fresh apple. According to a further preferred embodiment, the food consists of parsnip.

Evaporatlone, according to the invention, can be synonymous with, for example, evaporation, gasification or sublimation.

The term overpressure, according to the invention, means that a higher gas pressure prevails inside the container, where the food settles, than outside the container. The overpressure is the difference between the pressure inside the container and the pressure outside the container. The overpressure is greater than 0 bar. Preferably it is 0-2 bar, more preferably it is 0-1 bar, even more preferably 0.2 to 0.8 bar, and most preferably 0.4 to 0.6 bar. The overpressure according to the invention means that flavors which are in contact with the food pass into the food, whereby the food is not only flavored on the surface, but also on the depth.

It is preferred that the container be made of a polymeric material such as a synthetic plastic material. For example, the container may be made of, among other things, cellophane, polypropylene, polyethylene, PETP, or mixtures thereof.

It is also preferred that the container be made of different types of materials, including different polymeric materials. For example, the container may comprise the polymeric materials PETP and / or PE and optionally in combination with a suitable binder or adhesive. It is also preferred that the container be made of material comprising paper.

It is further preferred that the container comprises only one compartment.

The food and said flavoring fluid can be brought into contact with each other by distributing said flavoring fluid substantially evenly over the food, for example by showering with said flavoring fluid.

The distribution of said flavoring fl uidum over the food can take place after the measurement of the predetermined amount of the food and before the positioning of the food with distributed said flavoring fl uidum in said container. However, the distribution of said flavoring fluid over the food can also take place before the measurement of the predetermined amount of the food, which measurement takes place before the positioning of the food with the distributed said flavoring fluid in said container.

The container is preferably arranged to allow cooking of the food in the microwave. Microwave cooking allows fast cooking of the food and efficient supply of energy to the food in the container. Cooking can also take place via boiling, for example in a water bath, or heating in an oven.

The valve, which is enclosed by the container, allows the passage of steam out of the container. This passage of steam can, among other things, mean that the overpressure does not exceed a predetermined value. Said passage of steam may further cause said at least one flavoring substance to spread in the atmosphere on the outside of the container. Said dispersion in the atmosphere can cause odors to spread in the atmosphere, which odors can cause the food to smell and appear appetizing before it has even been taken out of the container.

The at least one volatile solvent according to the invention may be any solvent which is suitable and possibly approved for ingestion.

Examples of such volatile solvents may be ethanol, ethyl acetate, or isopropyl alcohol. It is preferred that the volatile solvent be ethanol.

It is preferred that said flavoring fluid also comprises at least one less volatile solvent. Examples of such less volatile solvents may be glycerol, glycerol monoacetate, glycerol diacetate, glycerol triacetate. It is preferred that the less solvent be propylene glycol.

It is also preferred that the volatile solvent be a mixture of different volatile solvents and it is preferred that the less volatile solvent be a mixture of various less volatile solvents.

It is preferred that the flavoring liquid may comprise both at least one volatile solvent and at least one less volatile solvent, and it is preferred that the flavoring fluid comprises ethanol or mixtures of ethanol and propylene glycol. Examples of such mixtures can be mixtures where the ethanol content is varied from 0-100 ° / ° and where the propylene glycol content is varied from 100-0%. For example, the following mixing ratios may exist between ethanol and propylene glycol ((mass percent ethanol) / (mass percent propylene glycol)): 0.1 / 99.9; 1/99; 2/98; 3/97; 4/96; 5/95; 10/90; 15/85; 20/80; 25/75; 30/70; 35/65; 40/60; 50/50; 55/45; 60/40; 65/35; 70/30; 75/25; 80/20; 85/15; 90/10; 95/5; 96/4; 97/3; 98/2; 99/1; 99.9 / 0.1). Water may also be present in the mixture at a water content expressed as mass percent water in the mixture, which water content may vary over a wide range and may be, for example, more than 50% or less than 50%, with mixing ratios of ethanol to propylene glycol varying as above. Mixtures between at least one volatile solvent and at least one less volatile solvent than ethanol and propylene glycol, for example selected from those mentioned above, may be present, for example corresponding to the mixing ratios stated to be between ethanol and propylene glycol above, and water may also be present. in the mixture, as above.

According to one embodiment of the invention, said water content is substantially 0%, according to another it is 0-25% and according to a third embodiment it is 0-50% and according to a further embodiment it is greater than 50%.

The at least one flavoring agent may according to the invention have been obtained from herbs and / or spices by extraction or infusion. The herbal theme and / or spices should be chosen so that they are suitable for use in obtaining flavors for flavoring foods according to the invention. Examples are garlic, oregano, cinnamon, rosemary, dill, parsley, coriander, parsley, and chervil. It is preferred that the herbs be fresh. Flavors may also be synthetic flavors, such as suitable esters or aldehydes, or combinations of flavors obtained from herbs and / or spices by extraction or infusion, with said synthetic flavors.

The flavoring fluid according to the invention can be obtained by extracting the at least one flavoring substance from at least one type of herb or spice, or combinations thereof, with the at least one volatile solvent.

The flavoring fluid of the invention may be obtained by extracting said at least one flavoring agent from at least one type of herb or spice, or combinations thereof, with a soluble solvent which is then mixed with at least one further solvent. 10 15 20 25 30 53-4 182 11 Extraction of flavors can be performed with different types of solvents which are suitably selected in view of the procedure and that the product is to be consumed. Herbs and / or spices can be included in the container.

EXAMPLE 1 In three different experiments (a, b, c) 200 grams of potatoes were portioned and showered with 0.4 grams of flavor fluid with flavors extracted from a) garlic, b) dill and c) rosemary, in such a way that said flavor fl uidum was evenly distributed over the potatoes. The potatoes were packed in a plastic bag adapted for heating in a microwave oven, where the bag included a valve which, when heated, ensured that the overpressure was about 0.4 to 0.6 bar.

EXAMPLE 2 The potatoes in the plastic bags, described by experiments a) -c) in Example 1 were cooked separately at two minutes heating in the microwave at a power of 850 W. The potatoes were then evaluated for taste and color. It was found that the potatoes from all experiments a) -c) had a pleasant aroma and that no discoloration took place. It was also found that flavors from dill and garlic penetrated the entire potato and that flavors from rosemary penetrated about 1 cm into the potatoes.

In a comparative study in which the fl uidum was mentioned in the bag, essentially without being evenly distributed over or in contact with the potatoes, the flavors were not found to penetrate as far into the potatoes and the potatoes had a great variation in taste.

EXAMPLE 3 Peeled and unpeeled parsnips were contacted with flavoring, uidum, positioned in a plastic bag, where the bag contained a valve which, when heated, allowed the overpressure to be about 0.4 to 0.6 bar, and microwave treated. Both peeled and unpeeled parsnips were flavored effectively with good penetration of flavors into the food. It was observed that the peeled parsnip obtained a faint brownish color. It was further observed that the peeled parsnip, which was not exposed to said flavoring fluid, also obtained this brownish color and the staining could not be related to the use of flavoring fluid. However, the unpeeled parsnip was not discolored. Since the flavors penetrate into the parsnip, unpeeled parsnip can advantageously be prepared according to the invention, after which it is peeled after cooking but before it is consumed.

Claims (8)

10 15 20 25 30 534 182 1 3 PATENT REQUIREMENTS A product comprising a container (1) and food (2) and flavoring smak uidum (3) contained in the container, said flavoring fl uidum (3) comprising at least one volatile solvent and at least one flavoring agent; characterized in that the container (1) has such a gas density that an overpressure can be generated in the container by evaporation of at least said at least one fl solvent when heating the food (2) and the flavoring fluid (3) arranged in contact therewith, that the flavoring fluid (3) is present in a liquid form and is arranged in contact with the food (2), that the at least one volatile solvent comprises ethanol, and that said food (2) is fresh. A product according to any one of the preceding claims, wherein said flavoring fluid (3) also comprises propylene glycol. A product according to any one of the preceding claims, wherein the container (1) is of a disposable type. A product according to any one of the preceding claims, wherein the container (1) is made of a polymeric material such as a synthetic plastic material. A product according to any one of the preceding claims, wherein the container (1) is arranged to allow cooking of the food (2) in a microwave oven. A product according to any one of the preceding claims, wherein the container (1) comprises a valve (4) which is arranged to ensure that the overpressure does not exceed a predetermined value. 10 15 20 25 534 182 14 Method for cooking and flavoring a food (2) contained in a container (1), which food (2) is fresh, characterized in that the method comprises: providing a container (1) and food contained in the container (1) (2) and flavoring fl uidum (3), which flavoring fl uidum (3) is in liquid form and is arranged in contact with the food (2), said flavoring fl uidum (3) comprising at least one volatile solvent comprising ethanol and at least one flavoring agent; and heating the food (2) and the flavoring agent (3) arranged in contact therewith, an overpressure being produced in the container in connection with the volatile solvent evaporating, whereby the at least one flavoring penetrates and flavors the food (2). Process for the preparation of a product comprising a container (1) and fresh food (2) and flavoring substance 2 uidum (3) contained in the container (1), which flavoring substance 3 uidum (3) is present in liquid form, characterized in that the process comprises: preparing said flavoring agent (3) from at least one aqueous solvent comprising ethanol and at least one flavoring agent; contacting the food (2) with said flavoring fluid (3); before, during or after the food (2) has been brought into contact with said flavoring fluid (3), arranging the food (2) in the container (1) which in the closed state is able to accommodate an overpressure.