阅读说明：本技术 调味产品 (Flavouring product ) 是由 金永彬 J·佩尔达纳 于 2018-07-26 设计创作，主要内容包括：本发明涉及一种调味产品,并且涉及该调味产品用于烹饪食物的用途。该调味产品是柔性抗燃材料片材诸如烘焙纸与具有三个层的组合物的组合体,该组合物包括第一动物脂肪层、第二调味料层和第三层调味料的油涂层。(The present invention relates to a flavouring product and to the use of the flavouring product for cooking food. The flavored product is a combination of a flexible sheet of flame resistant material, such as baking paper, and a three-layer composition comprising a first layer of animal fat, a second layer of flavoring, and a third layer of oil coating of flavoring.)

1. A flavored product having a sheet of flexible, flame resistant material and a composition having three layers disposed on one face of the sheet, the composition comprising

a) Animal fat, wherein the amount of fat is in the range of 15% to 30% by weight of the composition;

b) a seasoning disposed on the animal fat;

c) an oil coating of the flavoring, wherein the amount of oil is in the range of 9% to 20% by weight of the composition;

characterized in that the animal fat has a total saturated fat content of 43 to 69 wt% (based on the weight of the total animal fat) and unsaturated fatty acids ranging from 20 to 45 wt% (based on the weight of the total animal fat), including polyunsaturated fatty acids, trans-unsaturated fatty acids and mono-unsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat).

2. The flavored product of claim 1, wherein the sheet is baking paper.

3. The flavored product of any of claims 1 to 2, wherein the fat is tallow.

4. The flavored product of any of claims 1 to 3, wherein the fat further comprises the following key fatty acids: c18:1 in the range of 17 to 36 wt% (based on the weight of total animal fat) and C18:2 in the range of 0.6 to 12 wt% (based on the weight of total animal fat).

5. The flavored product of any of claims 1 to 4, wherein the oil is selected from sunflower oil, rapeseed oil, cottonseed oil, peanut oil, soybean oil, olive oil, coconut oil, or any combination thereof.

6. The flavored product of any of claims 1 to 5, wherein the amount of flavoring is in the range of from 50% to 75% by weight of the composition.

7. The flavored product of any of claims 1 to 6, wherein the flavoring is selected from the group consisting of salt, parsley, rosemary, pepper, chive, yeast extract, oregano, basil, tomato grain, tomato flakes, thyme, black pepper, marjoram, garlic powder, onion powder, dehydrated garlic flakes, oregano lantern pepper powder, or combinations thereof.

8. The flavored product of any of claims 1 to 7, which does not comprise a fat-oil blend as a fat layer on the flame resistant material.

9. Seasoning product according to any of claims 1 to 8, which does not comprise vegetable fat or hydrogenated fat vegetable fat.

10. The flavored product according to any of claims 1 to 9, which does not comprise palm fat.

11. A process for preparing a flavored product according to any of claims 1 to 10, the process comprising:

a) spreading the sheet of flexible fire-resistant material on a flat surface;

b) applying an animal fat to one face of the sheet, wherein the amount of fat is in the range of from 15% to 30% by weight of the composition;

c) spreading a seasoning on the animal fat;

d) oil coating the flavor, wherein the amount of oil is in the range of 9% to 20% by weight of the composition;

characterized in that the animal fat has a total saturated fat content of 43 to 69 wt% (based on the weight of the total animal fat) and unsaturated fatty acids ranging from 20 to 45 wt% (based on the weight of the total animal fat), including polyunsaturated fatty acids, trans-unsaturated fatty acids and mono-unsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat).

12. Use of a flavored product according to any of claims 1 to 10 for cooking a meat or vegetable, wherein the pieces of meat or vegetable are placed on the flavored product in direct contact with the composition and cooked.

13. A method for cooking a meat or vegetable, wherein pieces of the meat or vegetable are placed on a flavored product according to any of claims 1 to 10 in direct contact with the composition and cooked.

Technical Field

The present invention relates to a flavouring product and to the use of the flavouring product for cooking food. The flavored product is a combination of a flexible sheet of flame resistant material, such as baking paper, and a three-layer composition comprising a first fat layer, a second flavor layer, and a third layer of a flavored oil coating.

Background

Meat and many other foods are traditionally cooked in an oven or pan and are often cooked with various flavorings and flavor enhancers to provide a savory and appealing cooked dish. It is well known that cooking meat can cause some mess in the oven or pan and surrounding surfaces. Depending on the nature of the food being cooked, the cooking temperature, and other factors, the level of mess that needs to be cleaned after cooking can vary significantly. Oven walls or the surrounding surfaces of open cooking pots are often splashed with and soiled with fats and oils, cooking juices and the like. Cooking meat typically requires a significant amount of surface cleaning after the cooking process.

There is an increasing demand for fast and convenient food preparation at home with minimal cleaning after cooking.

It is also important to be able to flavor foods being cooked with flavorings (herbs, spices, and other flavorings). Such ingredients may be added before or during cooking. They can be added individually or as a mixture, but care must be taken to add each in the appropriate amount to produce the desired flavor of the cooked food. Sometimes flavors are easily added too much or too little when added to the meat being cooked or about to be cooked (e.g., by sprinkling on the meat), or too much in some places and not in others.

Over the years, to meet these needs, simple cooking techniques have been developed with some success. However, typical home chefs continue to seek simple and convenient ways to cook meat and vegetables cleanly and with the addition of spices and side dishes.

EP1683734 describes a flavouring product for providing flavouring to food material via contact from a coating material of a flame resistant material. According to this patent application, partially hydrogenated soybean oil or hydrogenated soybean oil is used alone or in combination with cottonseed oil and/or soybean oil. The disadvantages of such fats or fat/oil combinations used are: adhesion of herbs, spices, and flavors to the paper; and the health aspects of the consumer using the partially hydrogenated fat or hydrogenated fat. In the case of using a fat/oil combination, an additional pre-mixing step of the fat and oil is required.

WO2012/016768 also describes a flavouring product for providing herbs, spices and flavours to a food material via contact from a coating material of an anti-flaming material. According to this patent application, vegetable or animal oils with a melting point below 20 ℃ and vegetable or animal oils with a melting point above 20 ℃ are used as the fat layer. The vegetable or animal oil having a melting point below 20 ℃ is sunflower oil and the vegetable or animal oil having a melting point above 20 ℃ is palm fat. The disadvantages of this fat/oil combination used are: a preliminary mixing step of additional fats and oils; adhesion of herbs, spices, and flavors to the paper; and the health aspects of the use of palm fat by consumers.

Therefore, there is an existing need in the art and in the food industry to provide a better solution for a flavouring product providing flavouring to food material via contact from a coating material of a flame resistant material, which solution has simplified process steps and better adhesion of the flavouring to paper, and the fat used is seen as known to the consumer and also healthy.

Disclosure of Invention

The object of the present invention is to improve the state of the art or at least to provide an alternative to a flavouring product, providing a flavouring to a food material via contact from a coating material of a flame-resistant material: i) a simple and effective way to season food to be ready for cooking and to cook food, minimizing spillage and splashing of cooking juices on walls and other surfaces, without burning spices or any cooking materials, and wherein the addition of oil or fat by the cook for cooking the food is avoided; ii) simplifying the process for manufacturing such a flavored product; iii) avoiding premixing of the fat-oil blend as a fat layer on the flame resistant material; iv) avoiding the use of hydrogenated or partially hydrogenated oils and fats; v) avoiding the use of palm fat; vi) providing a fat that the consumer feels better; vii) the flavor adheres better to the flame resistant material.

The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.

Accordingly, the present invention provides in a first aspect a flavoured product having a sheet of flexible fire-resistant material and a composition having three layers disposed on one face of the sheet, the composition comprising

a) Animal fat, wherein the amount of fat is in the range of 15% to 30% by weight of the composition;

b) a seasoning disposed on the animal fat;

c) an oil coating of a flavoring, wherein the amount of oil is in the range of 9% to 20% by weight of the composition;

characterized in that the animal fat has a total saturated fat content of 43 to 69 wt% (based on the weight of the total animal fat) and unsaturated fatty acids in the range of 20 to 45 wt% (based on the weight of the total animal fat), the unsaturated fatty acids including polyunsaturated fatty acids, trans-unsaturated fatty acids and monounsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat).

In a second aspect of the invention, there is provided a process for preparing a flavoured product having a sheet of flexible fire-resistant material and a composition having three layers disposed on one face of the sheet, the process comprising:

a) spreading a sheet of flexible fire-resistant material on a flat surface;

b) applying an animal fat to the sheet, wherein the amount of fat is in the range of 15% to 30% by weight of the composition;

c) spreading the seasoning on the animal fat;

d) applying an oil coating to the sauce, wherein the amount of oil ranges from 9% to 20% by weight of the composition;

characterized in that the animal fat has a total saturated fat content of 43 to 69 wt% (based on the weight of the total animal fat) and unsaturated fatty acids in the range of 20 to 45 wt% (based on the weight of the total animal fat), the unsaturated fatty acids including polyunsaturated fatty acids, trans-unsaturated fatty acids and monounsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat).

A third aspect of the invention relates to the use of a flavouring product for cooking food, wherein pieces of food are placed on the flavouring product in direct contact with the composition and cooked. Preferably, the food is meat, such as beef, lamb, chicken or fish. Alternatively, the food may be vegetables or vegetable pieces, such as zucchini, eggplant, tomato or any other fleshy vegetable suitable for cooking in this way.

The inventors have surprisingly found that a beneficial flavouring product can be provided by using the following fats: the fat has a total saturated fat content of 43 to 69 wt% (based on the weight of total animal fat) and unsaturated fatty acids ranging from 20 to 45 wt% (based on the weight of total animal fat), including polyunsaturated fatty acids, trans-unsaturated fatty acids, and mono-unsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat). The process for making such a flavored product is simplified because the fat-oil blend is not pre-mixed in advance prior to being spread on the flexible sheet of flame resistant material. Avoiding such early mixing of the fat-oil may save time and energy. Furthermore, by using the fat of the present invention, a better adhesion of the seasoning to the sheet can be achieved.

Detailed Description

The invention relates to a flavored product having a sheet of flexible, flame-resistant material and a composition having three layers disposed on one face of the sheet, the composition comprising

a) Animal fat, wherein the amount of fat is in the range of 15% to 30% by weight of the composition;

b) a seasoning disposed on the animal fat;

c) an oil coating of a flavoring, wherein the amount of oil is in the range of 9% to 20% by weight of the composition;

characterized in that the animal fat has a total saturated fat content of 43 to 69 wt% (based on the weight of the total animal fat) and unsaturated fatty acids in the range of 20 to 45 wt% (based on the weight of the total animal fat), the unsaturated fatty acids including polyunsaturated fatty acids, trans-unsaturated fatty acids and monounsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat).

In another preferred embodiment, the invention relates to a flavored product having a sheet of flexible, flame resistant material and a composition having three layers disposed on one face of the sheet, the composition comprising

a) Animal fat, wherein the amount of fat is in the range of 15% to 30% by weight of the composition;

b) a seasoning disposed on the animal fat;

c) an oil coating of a flavoring, wherein the amount of oil is in the range of 9% to 20% by weight of the composition;

characterized in that the animal fat has a total saturated fat content of from 52 to 69 wt.% (based on the weight of the total animal fat) and unsaturated fatty acids in the range of from 20 to 39 wt.% (based on the weight of the total animal fat), including polyunsaturated fatty acids, trans-unsaturated fatty acids and mono-unsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range of 23 to 45 wt% (based on the weight of total animal fat) and C18:0 in a range of 25.5 to 36 wt% (based on the weight of total animal fat).

The "flexible sheet of flame resistant material" may be any film, foil or laminate, or any combination of such materials, including for example, paper, paperboard,

Or susceptor material, and even natural leaves such as banana leaves and algae leaves. The preferred sheet material is baking paper, which is paper commonly used commercially for baking purposes. Such papers are typically cellulose papers coated with silicon. While such paper is more commonly used for oven cooking, it is suitable for use in the present invention for cooking in a pan or oven.

"fat" according to the invention has a total saturated fat content of from 43 to 69 wt% (based on the weight of the total fat) and unsaturated fatty acids in the range of from 20 to 45 wt% (based on the weight of the total animal fat), including polyunsaturated fatty acids, trans-unsaturated fatty acids and mono-unsaturated fatty acids, which fat comprises the following key fatty acids: c16:0 in the range of 21 to 47 wt.% (based on the weight of total animal fat) and C18:0 in the range of 9 to 36 wt.% (based on the weight of total animal fat) of an animal fat, preferably a tallow or fractionated chicken fat, preferably a standard tallow and/or fractionated tallow or fractionated chicken fat, or a fat blend using mainly standard tallow and/or fractionated tallow or fractionated chicken fat, more preferably the fat used is standard tallow and/or fractionated tallow or fractionated chicken fat alone, more preferably the animal fat is standard tallow and/or fractionated tallow, more preferably tallow, most preferably fractionated tallow. In a preferred embodiment, the flavouring product of the invention does not comprise hydrogenated fat and/or partially hydrogenated fat. In another embodiment, the composition comprises fat in an amount ranging from 15% to 30% (by weight of the total composition), preferably between 15% to 25%, preferably between 17% to 23% (by weight of the total composition). In one embodiment, C16:0 is palmitic acid; c18:0 is stearic acid; c18:1 is oleic acid or vaccenic acid or a combination thereof; c18:2 is linoleic acid. In another embodiment, the total saturated fat content is from 50 to 69 wt.% (based on the weight of the total animal fat), preferably from 52 to 69 wt.%, preferably from 54 to 69 wt.% (based on the weight of the total animal fat). In another embodiment, the unsaturated fatty acids include polyunsaturated fatty acids, trans-unsaturated fatty acids, and monounsaturated fatty acids within the following ranges: from 20 to 42% by weight (based on the weight of the total animal fat), preferably from 20 to 38% by weight, preferably from 20 to 37% by weight, preferably from 20 to 35% by weight, preferably from 20 to 32% by weight (based on the weight of the total animal fat). In another embodiment, C16:0 is in the following range: from 22 to 47 wt.% (based on the weight of the total animal fat), preferably from 22 to 45 wt.%, preferably from 23 to 47 wt.%, preferably from 23 to 45 wt.%, preferably from 26 to 36 wt.% (based on the weight of the total animal fat). In another embodiment, C18:0 is in the following range: from 16 to 36 wt.% (based on the weight of the total animal fat), preferably from 24 to 36 wt.%, preferably from 25.5 to 36 wt.% (based on the weight of the total animal fat). In another embodiment, C18:1 is in the following range: from 17 to 36 wt.% (based on the weight of the total animal fat), preferably from 17 to 33 wt.%, preferably from 17 to 32 wt.%, preferably from 17 to 27 wt.%, preferably from 17 to 24 wt.% (based on the weight of the total animal fat). In another embodiment, C18:2 is in the following range: from 0.6 to 12 wt.% (based on the weight of the total animal fat), preferably from 0.6 to 10 wt.%, preferably from 1.4 to 6 wt.% (based on the weight of the total animal fat). In one embodiment, the melting point of the fat is between 40 ℃ and 60 ℃, preferably between 42 ℃ and 60 ℃, more preferably between 43 ℃ and 55 ℃. In one embodiment, the fat is 100% non-hydrogenated fat. In one embodiment, the fat does not include palm fat. In one embodiment, the fat is not hydrogenated.

In the context of the composition, the term "flavour" means flavourings, taste enhancing ingredients, herbs, spices, vegetables, meat and fish components (wet form or powder form). The taste enhancing ingredient may be provided by monosodium glutamate (MSG), disodium ribonucleotide, a plant protein hydrolysate or yeast extract, or combinations thereof, and the like. The flavoring agent may include salt, parsley, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, turmeric, chili, ginger, paprika, mustard, garlic, onion, turmeric root powder, tomato, coconut milk, cheese, oregano, thyme, basil, chili, paprika, tomato, sweet pepper, jalapeno, white pepper powder, and black pepper. Salt means any suitable alkali metal salt or mixture thereof. In one embodiment, the salt used in the composition is typically, but not limited to, sodium chloride. For example, potassium chloride may be used, or any low sodium product having the taste impression of sodium chloride may be used, as long as the taste of the final formulation is acceptable. In another embodiment, the composition comprises a flavoring in an amount ranging from 50% to 75% (by weight of the composition), preferably between 55% to 75%, preferably between 60% to 75%, preferably between 65% to 72% (by weight of the composition).

In a preferred embodiment, the oil is a vegetable or animal oil, preferably a vegetable oil. Preferably, the oil is selected from sunflower oil, rapeseed oil, cottonseed oil, peanut oil, soybean oil, olive oil, coconut oil or combinations thereof; more preferably sunflower oil. In another embodiment, the composition comprises an oil in an amount ranging from 8% to 20% (by weight of the composition), preferably between 10% to 17%, preferably between 11% to 15% (by weight of the composition).

The oil of the flavouring product of the invention is liquid at room temperature of 25 c, preferably at room temperature of 22 c. The fat of the flavouring product of the invention is solid at room temperature at 25 c, preferably at room temperature at 22 c. In one embodiment, the composition having three layers must be a solid at room temperature of 22 ℃.

The composition may further comprise 0.01 wt% to 5 wt% of monoglycerides, sterols, or lecithins. Monoglycerides, sterols or lecithins may be included as stabilizers and emulsifiers to control and improve the stability of the product to temperature fluctuations after manufacture and use under different climatic conditions.

The present invention provides a simple and effective way of cooking food with minimal spillage and splashing of cooking juices on walls and other surfaces, and with a coating of sauces without burning them or any cooking materials.

The consumer may use conventional baking paper coated with oil coatings of fats, spices, and seasonings for pan frying or oven cooking. An important advantage is that no additional fat or oil needs to be added to the pan or oven pan. In other words, the fat used to coat the baking paper with seasoning has a dual purpose, i.e. the seasoning adheres to the paper and provides the fat or oil needed for cooking.

The present invention provides several additional benefits:

the seasoning adheres to the sheet until cooking begins

The seasoning does not burn during cooking

The food (especially beef, lamb, chicken or fish) will preserve its natural juiciness as sheet coverage will significantly reduce the loss of moisture

Avoiding excess fat in the pan or oven tray, so that spillage of cooking juices on walls and cooking surfaces is greatly reduced or completely avoided, and post-cooking cleanliness is minimised

The fat applied to the sheet has two important functions. The first function is to maintain the flexibility of the sheet and ensure that the seasoning adheres to the sheet during handling, transportation, preparation and cooking. The second function is to provide fat for cooking so that no additional fat or oil needs to be added by the chef.

The sheet may be of any size suitable for cooking operations and may be suitable for meat of various sizes commonly used locally, the size of meat being typically 100g to 300g in most countries.

The invention also relates to a method of flavouring a product having a sheet of flexible fire-resistant material and a composition having three layers disposed on one face of the sheet, which method may be a continuous method in an industrial environment, wherein:

spreading the sheet on a flat surface,

animal fat is spread on the sheet, wherein the amount of fat is in the range of 15% to 30% by weight of the composition,

the seasoning is spread on the animal fat-coated sheet,

the flavouring is coated with an oil optionally containing flavouring substances dispersed or dissolved in the oil, wherein the amount of oil is in the range of 9% to 20% by weight of the composition,

characterized in that the fat has a total saturated fat content of 43 to 69 wt% (based on the weight of the total animal fat) and unsaturated fatty acids in the range of 20 to 45 wt% (based on the weight of the total animal fat), including polyunsaturated fatty acids, trans-unsaturated fatty acids and mono-unsaturated fatty acids, the fat comprising the following key fatty acids: c16:0 in a range from 21 to 47 wt% (based on the weight of total animal fat) and C18:0 in a range from 9 to 36 wt% (based on the weight of total animal fat).

In a typical process, a sheet is spread on a flat surface and fat is spread on the sheet at a temperature above the melting point of the fat. The premix of the seasoning is applied uniformly on the surface of the sheet just before the liquid fat has cooled to below its melting temperature. The flavors are coated with oil to enhance their adhesion to the sheet. Mild pressure can be applied to the sheet to achieve intimate contact between the viscous fat and any dry premix components. The sheet may be cut into smaller sections to fit the size of a typical consumer meat portion.

The invention also relates to the use of a flavouring product for cooking food in a pan or an oven. The food is preferably meat, which may be beef, lamb, chicken or fish, or any other food suitable for cooking in this manner. The meat pieces are placed on the flavored product in direct contact with the composition and then cooked in a pan or oven or any other suitable cooking device. The consumer places the meat portion on the coated surface of the sheet. The sheet may be folded to cover most or substantially all of the meat portion. The coated meat is placed on or in a cooking device, such as a pan preheated with a medium fire or a conventional oven (between 150 ℃ and 220 ℃). The cooking process is typically carried out for 5 to 7 minutes on each side, depending on the type of meat and the cut. The food can be eaten by taking out the sheet.

Vegetables can also be cooked using the seasoning product of the present invention. Examples include zucchini and eggplant (eggplant/aubergine). Any protein/starch food matrix having a water activity of less than 0.7 may be suitable, such as tofu and cheese.

One product possibility is a package comprising 4 units of sheet material. The size of each sheet may depend on the size of the meat portion and will typically be in the range of 15cm to 20 cm. Each sheet will typically have a total weight of fat, sauce and oil coating of 5g to 8 g.