OA11001A

OA11001A - Cooking aid

Info

Publication number: OA11001A
Application number: OA9900065A
Authority: OA
Inventors: Anne Frot-Coutaz; Valerie Guillain; Yannick Mahe; Pascal Rustuel
Original assignee: Nestle Sa
Priority date: 1996-09-23
Filing date: 1999-03-23
Publication date: 2003-03-03
Also published as: CZ97299A3; EA000914B1; NZ334735A; MY132503A; BR9711542A; IL128152A; PL332284A1; SK36199A3; ID18312A; CN1103549C; CA2260788A1; CN1230874A; EA199900322A1; MA24320A1; AU4555897A; HUP9904412A2; AU734662B2; EP1006808A1; IL128152A0; PL185993B1

Abstract

The invention concerns a cooking aid having the shape of a pebble containing visual elements held together by a matrix made of fat and a dehydrated base.

Description

011001 - 1 -

Cooking aid

The subject of the présent invention is a cookingaid, a process for its préparation and a plant forcarrying out the process. 5 US-A-4060645 (Risler et al.) describes a dehy- drated product in the form of grains instantly soluble inwater which hâve a continuons porous structure and asmooth surface which can be obtained by extruding, in avessel where a subatmospheric pressure exists, a food 13 —aterial comprising fruit, vegetable or seed extracts,starches, gums or alginates, méat, fish or yeastextracts, and/or protein hydrolysates, for example. US-A4946693 (Risler et al.) describes a foodproduct consisting of a dehydrated mass in the form of a 1Ξ powder or of flakes of milk, fat, gelatinized starch,méat and vegetable extracts or protein hydrolysates, forexample, and of a filling of partially dehydratedvegetable, méat or pasta pièces, for example, thisfilling being packaged separately. 20 The aim of the présent invention is to provide acooking aid in an attractive individual form having, inits mass, visually identifiable pièces of vegetables,méat cr other filling, fat and pulvérulent flavouringingrédients, for example. 21 To this effect, the cooking aid according co i_h«présent invention has the shape of a rock and comprisesà-5 2 % by weight of visual components held in a cemenuconsietirg of 15-35 % fat and 20-70 % dehydrated base.

Likewise, the process for the préparation of a 30 cocZeing aid according to the présent invention comprisesthe successive steps of mixing the visual components withthe molten fat and the dehydrated base, shaping themixoure obtained and cooling.

Rinally, the plant for carrying out the process 3 5 for the préparation of a cooking aid according to the présent invention comprises a device for mixing thevisual components with the molten fat and the dehydratedbase, a device for shaping the mixture obtained in cellsoomprûsing ejecting means, and a cooling device. 011001 2

The cooking aid according to the présent inven-tion effectively has ail the desired ingrédients in oneand the same rock of attractive appearance because of theidentifiable pièces within its mass. 5 The process and the plant according to the présent invention make it possible to préparé thiscooking aid in a simple manner and in a limited number ofsteps.

In the présent disclosure, the expression "in theLO form of a rock" should be understood as having the shapeof an individual rock or disc-shaped stone of relativelysmall size and with an uneven surface as regards its physical appearance and its colour.

The expression "visual components" should be15 understood as components whose size is sufficiently largeand whose colour exhibits sufficient contrast relative tothat of the cernent to be distinguished with the naked eye.

The term "cernent" should be understood as a mass20 of homogeneous texture and colour capable of ensuring thecohésion of the cooking aid despite its high content of visual components.

In the cooking aid according to the présentinvention, the visual components may be dehydrated pièces 25 of any food p^odurt which can be taken into considérationa s a fij':ing

Thc~e visual components may be in particularpièces of one or mcra vcgetables, fruits, aromatic herbs,méats, fish and/or crustacea, spices and/or whole or 30 crushed seeds, for example.

The fat may comprise at least one vegetable fatand/or one animal fat, hydrogenated or otherwise andsupplémented or otherwise with an antioxidant.

This fat preferably is of a type or has a compo-3 5 sition sucn that it is solid at room température, inother words at a température of between about 20 and3 0°C, for example. A hydrogenated palm fat which has aclear melting point of about 41-43°C is particularly suitsble in this regard. 4 - 3 - 011001

The dehydrated base may comprise food materialsin finely subdivided form chosen according to theircapacity to confer adéquate flavour or texture on thecooking aid, for example. 5 This dehydrated base may comprise in particular flavouring agents such as sugars, salts, spices, fruit,vegetable or méat extracts, protein hydrolysates, yeastautolysates, products of the Maillard reaction or flavourmolécules, taste-enhancing agents such as 5'-nucléotides 10 cr glutamate, and/or binding agents such as starches,maltodextrins, gums or alginates, for example.

To carry out the process for the préparation ofa cooking aid according to the présent invention, it ispossible to add the dehydrated base to the molten fat, to 15 mix and to add the visual components after mixing, forexample. The température of the molten fat may be about5C-70°C, for example.

It is possible to pour the mixture into shapingcells, in particular by means of a hopper, to eject the 20 rocks formed from the cells, to receive them on a cooledsurface and to stabilize their shape in a cooling device,for example.

The température of the mixture of the visualcomponents with the molten fat and the dehydrated base is 25 prefer&bly adjusted to a value such that it has adéquateficw properties to fill the cells, without being eith^r’.co soft or too sandy. A température of about 40-48yC eaube reccn.menced in this regard.

It has been observed, indeed, that there is a 30 risk of obtaining a product with an excessively sandytexture w'nich tends to crumble on leaving the cells, aswell as poor filling of the cells which causes hetero-geneity in the weight of the rocks, if the température ofthe mixture is adjusted to a température of less than 35 about 40 °C, for example.

Likewise, there is a risk of obtaining a product with an excessively soft consistency which collapsesccmpletely on the receiving surface if the température ofthe mixture is adjusted to a température greater than 011001 ««•«K» about 48 °c, for example.

The ejected rocks may be received on a surface,in particular the surface of a conveyor belt, cooled toa température of between 5 and 10°C, for example. It is 5 then possible to stabilize their shape in a coolingdevice made in the form of a cooling tunnel through whichthe conveyor belt runs and in which air is circulated at 5-i0°C, for example.

In the plant for carrying out the process for the 13 préparation of a cooking aid according to the présentinvention, the device for mixing the Visual componentswith the molten fat and the dehydrated base may comprisea jacketed mixer, in particular a band mixer, forexample. 15 A jacketed mixer can serve simultaneously as device for adjusting the température of the mixture to anappropriate value, in particular by circulâting a coolingfluid at about 30-70°C, for example.

The mixing device may be connected to the shaping ΣS device through transporting means, preferably thermo-regulated, such as a belt conveyor or an Archimedeanscrew, the belt or the screw ending above a jacketed feedhopper provided above the shaping device, for example.

Such a jacketed feed hopper can be made of 25 stainless Steel and car. also serve as device for main-taininc rhc temuerature of the mixture at an appropriatevalue, in particular by circulating a cooling fluid atabout 40-50°C, for exemple.

The shaping device may comprise a rotating drum 30 whose cylindrical wall is pierced with cells, or ahorizontal plate pierced with cells which is capable ofberng moved horizontally by a reciprocating movement, itberng possible for the cells to be arranged in rows, forexample. 35 The ejecting means may be made in the form of pistons going through the bottom of the cells, forexample. These pistons are preferably heatable, inparticular with the aid of heating éléments. A cooled receiving surface, in particular the 4<- 5 011001 upstream end of a cooled conveyor belt, may be providedunder the ejecting means in order to receive the rocksejected from the cells, for example.

The cooling device may be made in the form of a 5 cooling tunnel through which the conveyor belt passes,for example.

In a preferred embodiment of the plant forcarrying out the process for the préparation of a cookingaid according to the présent invention, the shaping 10 device comprises a rotating drum whose cylindrical wallis pierced with cells arranged in rows and it is sur-mounted by a jacketed feed hopper whose lower part takesthe cylindrical shape of the surface of the rotating drumand comprises stirring means. 15 The stirring means may comprise rotating stirrers whose axle is parallel to that of the rotating drum andcarries stirring and/or distributing spatulas, forexample. Preferably, the stirring means comprise tworotating stirrers with hollow axles situated in the same 20 plane and carrying spatulas, in particular radial spat-ulas, whose configuration is adapted to the flow charac-teristics of the mixtures, avoids shearings and bringsabout stirring of the mixture with spatula on the rotat-ing drum and/or in the cells without damaging the visual 2Ξ ingrédients présent in the mass.

The speed of rotation of the stirrers can be adirotarie according to the speed of rotation of thedrum, the vi^cosity of the mixture and the desired degreeof filling of the cells, the aim being to control the 30 shape of the cooking aids and to limit the weightdifférences between cooking aids from the samemanufacturing process.

The hopper may comprise two walls which areparallel to and two walls which are perpendicular to the 35 axis of the drum. The walls of the hopper which areparaZlel to the axis of the drum may be generally verti-cal in their upper part and may curve inwards in theirlower part around the cylinders described by the ends ofthe rotating spatulas of the stirrers, so as to avoid any 011001 dead zone in which the mass might accumulate. « | In this embodiment, the hopper may therefore be I - maintained against the surface of the rotating drum, and I the stirrers may distribute the mixture in a particularly Î5 efficient and homogeneous manner in the cells duringtheir passage under the opening of the hopper.

In this preferred embodiment of the plant, the| shaping device may comprise, in addition, a movable ‘ jacketed outer liner taking the shape of the cylindrical ' 10 surface of the rotating drum between the feed hopper and j rhe ejecting means, and a movable inner liner taking the j shape of the inner surface of the wall of the rotating s drum under the hopper and beyond, up to roughly the vertical position. 15 The inner liner closes the cells under the hopper in order to keep the mixture in the cells. It continuesthis rôle up to the vertical position, from where it isreplaced by the outer liner which retains the mixture inthe cells at the surface of the rotating drum up to the2C ejecting means provided in the lower part of the drum.

The shaping device may also comprise a scrapingbiade for cleaning the surface of the rotating drumdcwnstream of the ejecting means and upstream of thehcpper, and a scraping biade for cleaning the inner 25 surface of ~he wall of the rotating drum downstream ofth-t ejecting means and upstream of the inner liner.

Finally. ths m-.ans for heating the surface of therotating drum, in partiel’/! ar means for heating usinginfrared radiation or by blowing hot air may be provided 30 downstream cf the ejecting means and upstream of theolade for scraping the surface of the rotating drum.

This preferred embodiment of the plant makes itpossible to carry out the process according to theprésent invention in a particularly efficient and con- 35 trolled nanner and without interruption over a relativelylong period, in particular by maintaining the mixture atar. appropriate température in the hopper by circulâtinga ccoling fluid in its jacket and in the axles of thestirrers, by the even distribution of the mixture in theai Ί 011001 cells by raeans of the stirrers positioned just above andturning at an adjustable speed, by avoiding clogging byvirtue of the hopper and the outer liner which take thecylindrical shape of the rotating drum and are pressed 5 against its surface, by maintaining the mixture at anappropriate température in the cells by circulating acooling fluid in the jacketed outer liner, and by theefficient cleaning of the wall of the rotating drum byscrapers linked to means for heating the non-ejected IC product residues.

This preferred embodiment of the plant is also ·designed such that it can be easily and rapidly cleanedbetween two productions or in the case of accidentaiclogging, the liners being movable, namely being attached 15 te moving means which may comprise pistons and slidingdevices which make it possible to stick them against therotating drum with an adjustable pressure, to hold themat an adjustable distance from the drum, or to separatethem from the drum, for example. 20 The plant for carrying out the process for the préparation of a cooking aid according to the présentinvention is described below with reference to theaccompanying drawing in which: - Figure 1 is a schematic side view of a first embodiment 25 of the niant, - Figure 2 is a schematic front view of the first embodi-ment represeuted in Figure 1, - Figure 3 is c schematic side view of a second embodi-ment of the plant, and 30 - Figure 4 is a sectional side view of the hopper and the shaping device of a preferred embodiment of the plant.

In the embodiments represented in Figures l and3, the présent plant comprises a mixing device made inthe form of a jacketed band (2) mixer (1), a device for 35 shaping (3 or 4) in cells (8) comprising ejecting meansmade in the form of pistons (6) passing through thebottom of the cells, a cooled receiving surface made inthe form of the upstream end (20) of a belt (10) fortransporting the ejected cooking aids (11) which cross , v » *->r. *» t?Vt u'··» . 011001 cooling means made in the form of a cooling tunnel (21) .

The mixing device (1) is connected to the shaping device (3) through a belt conveyor or an Archimedeanscraw symbolically represented by an arrow (50) . 5 In the embodiment represented in Figures 1 and 2, the device for shaping the mixture comprises a rotatingdrum (3) whose cylindrical wall is pierced with cells (8)arranged in rows (7).

The rotating drum is placed under a feed hopper10 (9) and above the cooled surface of the upstream end (20) of the conveyor belt (10) .

In the embodiment represented in Figure 3, the device for shaping the mixture comprises a horizontalplate (4) pierced with cells (8) arranged in three rows 1= tovable horizontally by a reciprocating movement, betweena filling point (13) and an ejecting point (14). A feed hopper (9) is provided above the fillingpoint (13), the ejecting point (14) being provided abovethe cooled surface of the upstream end (20) of the 2C conveyor belt (10).

Figure 4 is a sectional side view of the hopper(-·)- and of the shaping device, comprising a rotating drum(Ξ) whose cylindrical wall is pierced with cells (8)arranged in rows, of a preferred embodiment of the plant. 25 In thic preferred embodiment, the lower part (24) of the jacketed f=ed hopper (9) takes the cylindricalshape of tne surface of hc rotating drum (3) and com-prises stirring means (26).

The stirring means (26) comprise two rotating 30 stirrers (27, 28) whose hollow axles (31, 32), parallelto that of the rotating drum, are situated in the sametiare. These axles carry radial rows of spatulas (29, 30)arranged in the form of a star, it being possible for thespatulas of a stirrer (29) to pass between the spatulas 35 of the cther stirrer (30).

The hopper (9) comprises two walls (22, 23) which are parallel to and two walls (not represented) which areperpendicular to the axis of the rotating drum. The walls (22, 23) which are parallel to the axis of the drum are 9 011001 generally vertical in their upper part and curve inwardsin their lower part around the cylinders described by theends of the rotating spatulas of the stirrers (27, 28).

The shaping device comprises, in addition, ajacketed movable outer liner (34) taking the shape of thecylindrical surface of the rotating drum between the feedhopper (9) and the ejecting means made in the form ofpistons (6) , as well as a movable inner liner (35) takingthe shape of the inner surface (36) of the cylindricalwall of the rotating drum (3) under the hopper (9) andbeyond, up to roughly the vertical position.

The movable liners (34, 35) are attached tomoving means comprising pistons (40) and sliding devices(41) .

The shaping device also comprises a blade (37)for scraping the surface of the rotating drum downstreamof the ejecting pistons (6) and upstream of the hopper(9) , as well as a blade (38) for scraping the innersurface of the wall of the rotating drum downstream ofthe ejecting pistons (6) and upstream of the inner liner(35) .

Finally, means (39) for heating the surface ofthe rotating drum by blowing hot air are provided down-stream of the ejecting pistons (6) and upstream of theblade (37) for scxaping the surface of the drums.

The cooking aid according to the présent inven-tion is tr.-enaed to be used as a seasoning for cookingar.y dish such as tùcat, vegetable or pasta. It is particu-larly well suited to commercialization as an accompanyingdish for pasta or rice, in particular as an accompanyingdish for oriental pasta, in the very packet containingthese types of pasta.

The cooking aid according to the présent inven-tion and the process for its manufacture are illustratedbelow with the aid of examples in which the percentagesare indicated by weight.

Example 1 A cooking aid is prepared with the aid of a plantsimilar to that represented in Figures 1, 2 and 4, in 10 • 011001 which the shaping rotating drum has a diameter of 40 cmand a length of 82 cm and whose cylindrical wall ispierced with cells arranged in 20 rows parallel to theaxis of the drum, at the rate of 18 cells per row.

The following operating parameters are used forthe plant : - Speed of rotation of the drum·. 0.875 rpm - Piston waiting time: 25 s - Linear speed of the conveyor belt: 1.25 m/min

- Température of the receiving surface: 12°C - Drum-receiving surface distance: 25 mm - Round cells, diameter: 29 mm depth: 2 0 mm

The following recipe is applied: - 10 % of visual components composed of julienne leeksand carrots, leaf parsley and thinly sliced chives, - 30.5 % hydrogenated palm fat, and - 59.5 % dehydrated base composed of 38 % sait, 7 %glutamate and the balance for 59.5 % of spices comprisinggarlic, celery, thyme, pepper, tarragon, onion andcurcuma.

To carry out the process, the liquefied fat at50®C is introduced into the mixer in which the tempéra-ture of the jacket is kept at 60°C. Ail the components ofthe dehydrated base are introduced into the molten fatand stirred for 8 min.. The zisual components are added atthe last moment. The température of the mixture is 46®C.

The mixture obtained ir ii;troduced into thehopper of the rotating drum and the rocks are collectedat the end of the conveyor belt.

The cooking aid thus obtained has the shape ofrocks whose cernent-like light green colour well empha-sizes the visual components, in particular the carrotjulienne. A broth reconstituted from these rocks alsoexhdbits attractive colour contrasts and generalappearance.

Example 2

The procedure is carried out as described in 11 011001

Sxample 1 by applying the following recipe: - 15 % of Visual components of red pepper squares, thinlysliced fried onion, leaf parsley and thinly slicedchives, 5 - 20.2 % of first beef juice, - 8.7 % of hydrogenated palm fat, and - 56.1 % of dehydrated base composed of 38 % sait, 7 %glutamate and the balance for 56.1 % of spices comprisinggtnger, nutmeg, chilli, cloves and tomato. IC The cooking aid thus obtained has the shape of rocks in which the vegetables separate well on a pinkcernent background. A broth reconstituted from these rocks also hasattractive colour contraste and general appearance. 15 Exemple 3

The procedure is carried out in the mannerdescribed in Example 1 by applying the following recipe: - 9.9 % of visual components composed of dehydrated tcnnato squares, thinly sliced fried onion, dehydrated 20 black olive cubes and lyophilized courgette cubes, - 30.5 % hydrogenated palm fat, and - Ξ9.6 % dehydrated base composed of 38 % sait, 10.8 %glutamate and the balance for 59.6 % of spices comprisinggarlic, basil, oregano, pepper and curcuma.

The cooking d\d thus obtained has the shape ofrocks is which the black olives separate particularlywell on a tiark créer· cernent background. 25

Claims

12 011001 Claims

1. Cooking aid having the shape of a rock andcomprising 8-50 % by weight of visual components held inh cernent consisting of 15-35 % fat and 20-70 % dehydrated 5 base.

2. Cooking aid according to Claim 1, in which thevisual components are dehydrated pièces of one or morevegetables, fruits, aromatic herbs, méats, fish and/orcrustacea, spices and/or whole or crushed seeds.

3 . Cooking aid according to Claim l, in which the fat comprises at least one vegetable fat and/or onéanimal fat, hydrogenated or otherwise and supplemented orctherwise with an antioxidant, and it is solid at roomtempérature.

4- Cooking aid according to Claim 1, in which the dehydrated base comprises food materials in finelysubdivided form.

5. Process for the préparation of a cooking aidaccording to one of Claims 1-4, comprising the successive 20 steps of mixing the visual components with the molten fatand the dehydrated base, shaping the mixture obtained andcooling.

6. Process according to Claim 5, in which thetempérature of the mixture of the visual components with 25 the molten fat and the dehydrated base is adjusted to avalue such that it exhib.its suitable properties forfilling shaping cells, une mixture is poured into thecells, the rocks are ejected from the cells, they arereoeivec on a cooled surface and their shape is stabil- 30 izeô by cooling.

7. Process according to Claim 6, in which thedehydrated base is added to the molten fat, mixed, thevisxtal components added after mixing, and the températureof the mixture is adjusted to 40-48’C.

8. Plant for carrying out the process for the préparation of a cooking aid according to Claims 5-7,compr-ising a device for mixing the visual components withthe molten fat and the dehydrated base, a device forshaping the mixture obtained in cells comprising ejecting 13 011001 pages means, and a cooling device.

9. Plant according to Claim 8, in which a jacketedfeed hopper is provided above the shaping device.

10. Plant according to Claim 8, in which the ejecting 5 means comprise pistons passing through the bottom of the celle.

11. Plant according to Claim 8, in which the shapingdevice comprises a rotating drum whose cylindrical wallis pierced with cells.

12. Plant according to Claim 8, in which the shaping device comprises a horizontal plate pierced with cellswhich are movable horizontally by a reciprocal movement.

13. Plant according to Claim 8, in which the shapingdevice comprises a rotating drum whose cylindrical wall 15 is pierced with cells arranged in rows and is surmountedby a jacketed feed hopper whose lower part takes thecylindrical shape of the surface of the drum and com-prises stirring means.

14. Plant according to Claim 13, in which the stir- 20 ring means comprise two rotating stirrers whose axle is parallel to that of the rotating drum and carries stir-ring and/distributing spatulas.

15. Plant according to Claim 13, in which the shapingdevice comprises, in addition, a movable jacketed outer 25 liner takinq <-he shap*4 of the cylindrical surface of therotating drum becween the feed hopper and the ejectingmeans, and a movable inn^r liner taking the shape of theinner surface of the wall cf the rotating drum under thehopper and beyond, until the roughly the vertical posi- 30 tion. ORIGINAL Société dite ï SOCIETE DES PRODUITS NESTLE Ε.·\. PAR PROCURATION