WO2017041135A1 - Flavour sticks for flavouring food - Google Patents

Flavour sticks for flavouring food Download PDF

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Publication number
WO2017041135A1
WO2017041135A1 PCT/AU2016/000319 AU2016000319W WO2017041135A1 WO 2017041135 A1 WO2017041135 A1 WO 2017041135A1 AU 2016000319 W AU2016000319 W AU 2016000319W WO 2017041135 A1 WO2017041135 A1 WO 2017041135A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavour
stick
ingredients
sticks
animal flesh
Prior art date
Application number
PCT/AU2016/000319
Other languages
French (fr)
Inventor
Kieron Dowd
Original Assignee
Dowd Group Pty Ltd Atf
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2015903708A external-priority patent/AU2015903708A0/en
Application filed by Dowd Group Pty Ltd Atf filed Critical Dowd Group Pty Ltd Atf
Publication of WO2017041135A1 publication Critical patent/WO2017041135A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Definitions

  • the present application relates to the field of edible composition.
  • the application relates to an edible composition in the form of a plurality of flavour sticks in cooking flesh of animals.
  • Animal flesh is one of the major food components for a significant population of the world. The abundance and nutritional value make it all the more preferable food for larger populations. Unlike, leafy vegetables, it is always preferable to consume animal flesh in cooked form.
  • the animal flesh may be cooked in number of different ways. Traditional way of cooking animal flesh essentially includes flavoring animal flesh externally through various compositions such as marinades or coatings etc. to add flavour to animal flesh while cooking.
  • the major issue while using such marinades or coatings is that the majority of such marinade slides off from the animal flesh as it sweats on a barbeque or cooker. Further, the marinade may be burned off or burnt onto the animal flesh and in turn giving a burnt taste rather than the intended flavour.
  • the burnt marinade or marinade residue may become messy, making cooking utensils and the barbeque harder to clean.
  • most of the cooking and flavoring methods for animal flesh face the challenge of assimilating ingredients including spices and corresponding flavour uniformly from inside the animal flesh. Considering the minimum volume taken for cooking, it is indeed difficult to insert flavour inside the animal flesh in uniform manner.
  • flavour sticks comprised of variety of ingredients including ground ingredient, soft, solid, semi-solid, or crunchy ingredients which can be pressed into the animal flesh while cooking for allowing the plurality of flavour sticks to either dissolve to add flavour in cooked animal flesh or act as stuffing for animal flesh.
  • a flavour stick for cooking animal flesh is desired.
  • the primary objective is to provide a plurality of flavour sticks (100).
  • an edible composition in the form of a plurality of flavour sticks (100) having application in cooking flesh of animals for consuming as food is provided.
  • the plurality of flavour sticks (100) may comprised of variety of ingredients including ground ingredient, soft, solid, semi-solid, or crunchy ingredients which may be compressed into spikes (102) and may be pressed into the animal flesh (104) while cooking thereby allowing the plurality of flavour sticks (100) to either dissolve to add flavour in cooked animal flesh (104) or act as stuffing for animal flesh (104).
  • Figure 1 illustrates a plurality of flavour sticks comprised of ground ingredient compressed into spikes, in accordance with an embodiment of the present subject matter
  • Figure 2 illustrates a plurality of flavour sticks pressed into the animal flesh, in accordance with an embodiment of the present subject matter.
  • a plurality of flavour sticks (100) is provided.
  • an edible composition in the form of a plurality of flavour sticks (100) having application in cooking food material is provided.
  • the plurality of flavour sticks (100) may comprised of ground ingredient which may be compressed into spikes (102) according to the Figure 1 and may be pressed into the food material.
  • the food material may be selected from a group comprising but not limited to animal flesh, vegetables and other edibles.
  • the plurality of flavour sticks (100) may comprised of ground ingredient which may be compressed into spikes (102) according to the Figure 1 and may be pressed into the animal flesh (104) according to the Figure 2, while cooking thereby allowing the plurality of flavour sticks (100) to dissolve to add flavour in cooked animal flesh (104).
  • the plurality of flavour sticks (100) reduces wastage of ingredients and mess while cooking animal flesh (104).
  • the plurality of flavour sticks (100) according to the Figure 1 may utilize the spike (102) formation for strength and easy penetration into the animal flesh (104).
  • the hollowed out portion in some of the spike (102) formation may promote better melting and dispersion of the ingredients.
  • Some spike (102) formation may be designed to have more surface area to allow wider dispersion of the flavour.
  • the plurality of flavour sticks (100) may comprised of ground ingredient which may be compressed into spikes (102) and may be pressed into the animal flesh (104) while cooking thereby allowing the plurality of flavour sticks (100) to act as stuffing for animal flesh (104).
  • the plurality of flavour sticks (100) may act as stuffing for animal flesh (104), which may comprise but not limited to breadcrumb, ham and cheese and other similar ingredients or combination thereof.
  • Such flavour sticks (100) when pressed into the animal flesh (104) while cooking softens but may not melt and disperse but acting as stuffing for animal flesh (104).
  • the plurality of flavour sticks (100) acting as stuffing for animal flesh (104) may be designed to stay solid as an additional solid edible to the animal flesh (104). Examples of such stuffing may include but not limited to chicken stuffing, mushroom stuffing, cream and peppercorn stuffing, ham and bacon swirls, toasted breadcrumbs, and chili con carne.
  • the plurality of flavour sticks (100) may be a liquid gelatine formulation.
  • the liquid gelatine formulation may be solid when it is cool at low temperature and may dissolves at higher temperature while cooking the animal flesh (104) and/or from the moisture of the flesh.
  • the plurality of flavour sticks (100) may be a combination of ingredients in soft form, which may be inserted in animal flesh (104) with a plastic inserter or by other means without the plastic inserter.
  • the plurality of flavour sticks (100) may be a frozen liquid formulation.
  • the frozen liquid formulation may be stored at low temperature and melts at higher temperature when the animal flesh (104) is cooked.
  • the frozen liquid formulation may be designed to melt into the animal flesh (104) and may be inserted in to the animal flesh (104) before or after cooking. Examples of such frozen liquid formulation may include but not limited to garlic butter, cream/ sour cream, cheese blend, mozzarella cheese, parmesan, coconut cream, creamy peppercorn, mushroom sauce, rich gravy and buffalo cheese.
  • the plurality of flavour sticks (100) may be a crunch type flavour sticks such as flavour stick comprising nuts bound with honey.
  • the crunch type flavour sticks may be designed to stay solid as an additional solid edible to the animal flesh (104) and bring crunch.
  • Examples of such crunch type flavour sticks may include but not limited to nuts bound with honey, corn chips with chili paste, macadamia with coconut cream, chunky nut satay, salsa and corn chips, and szechuan peppercorn.
  • the plurality of flavour sticks (100) may be selected from a group comprising but not limited to flavour stick with dairy of frozen products such as garlic butter, cheese; flavour stick with herbs; flavour stick with natural fruits and vegetable in soft form such as apricot for apricot chicken; flavour stick with spice; flavour stick with syrup or sauces; and flavour stick with mixed flavour such as peppercorn with cream.
  • the plurality of flavour sticks (100) may be used with vegetables, including but not limited to potatoes and baked vegetable or stir-fries.
  • the plurality of flavour sticks (100) may be a herb flavour stick, which may include but not limited to mixed herbs, basil, parsley & thyme, sage, lemongrass, and bay leaves.
  • the plurality of flavour sticks ( 100) may be a natural flavour stick, which may include but not limited to apricot, apple, lemon, mushroom, cranberry, ginger, garlic, pomegranate, and shredded coconut.
  • the plurality of flavour sticks (100) may be a spice flavour stick, which may include but not limited to curry, chili, tandoori, paprika, cajun spices, rosemary, pepper, cardamom, and cumin.
  • the plurality of flavour sticks (100) may be a syrup or sauce flavour stick, which may include but not limited to honey syrup, maple syrup, fish sauce, soy sauce, and teriyaki sauce.
  • the plurality of flavour sticks (100) may be a combination of more than one type of flavour comprise different ingredients such as flavour stick comprising soy and flavour stick comprising honey may be used together to arrive at honey soy flavour, mix balsamic with lemon and mixed herbs, and mix cheese and herbs for herb cheese.
  • flavour combinations may include lemon pepper, apricot chicken, honey soy, sundried tomato and basil, balsamic and herb, soy, ginger and garlic, sweet and smoky tomato or barbeque, chili orange, lemon and rosemary, teriyaki and sesame, oriental plum, caramelized onion and balsamic vinegar, cracked pepper and shiraz, honey mustard and herb, red wine and garlic, thai basil and lemongrass, sweet chili, ginger and lemongrass, cranberry jam with chutney, spicy tomato chutney, and mango chutney and mint.
  • Further mix flavour may be selected from a group comprising but not limited to gourmet peppercorn with cream, caramelized onion and red wine, seeded mustard, spicy mango with basil, smokey paprika, sesame, soy and ginger with orange rind, tuscan sundried tomato with minced garlic and olive oil, and coconut infused pineapple.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention provides flavour sticks for cooking animal flesh. Particularly, the invention provides an edible composition in the form of a plurality of flavour sticks having application in cooking flesh of animals for consuming as food. More particularly, according to the invention the plurality of flavour sticks are comprised of variety of ingredients which are compressed into spikes and pressed into the animal flesh while cooking, thereby allowing the plurality of flavour sticks to either dissolve to add flavour in cooked animal flesh or act as stuffing for animal flesh.

Description

A DEVICE FOR ADDING FLAVOUR IN THE COOKING PROCESS
FIELD OF THE INVENTION
The present application relates to the field of edible composition. Particularly, the application relates to an edible composition in the form of a plurality of flavour sticks in cooking flesh of animals.
BACKGROUND OF THE INVENTION
Animal flesh is one of the major food components for a significant population of the world. The abundance and nutritional value make it all the more preferable food for larger populations. Unlike, leafy vegetables, it is always preferable to consume animal flesh in cooked form. The animal flesh may be cooked in number of different ways. Traditional way of cooking animal flesh essentially includes flavoring animal flesh externally through various compositions such as marinades or coatings etc. to add flavour to animal flesh while cooking. The major issue while using such marinades or coatings is that the majority of such marinade slides off from the animal flesh as it sweats on a barbeque or cooker. Further, the marinade may be burned off or burnt onto the animal flesh and in turn giving a burnt taste rather than the intended flavour. In addition, the burnt marinade or marinade residue may become messy, making cooking utensils and the barbeque harder to clean. Thereby, most of the cooking and flavoring methods for animal flesh face the challenge of assimilating ingredients including spices and corresponding flavour uniformly from inside the animal flesh. Considering the minimum volume taken for cooking, it is indeed difficult to insert flavour inside the animal flesh in uniform manner.
Thus, in the light of the above mentioned background art, it is evident that, there is a need for an edible composition which could deliver ingredients inside the animal flesh instantly while cooking, without sliding off from animal flesh, burned off or burnt onto the animal flesh. There is also a need for a plurality of flavour sticks comprised of variety of ingredients including ground ingredient, soft, solid, semi-solid, or crunchy ingredients which can be pressed into the animal flesh while cooking for allowing the plurality of flavour sticks to either dissolve to add flavour in cooked animal flesh or act as stuffing for animal flesh. A flavour stick for cooking animal flesh is desired.
SUMMARY OF THE INVENTION
Before the present systems and methods, enablement are described, it is to be understood that this application is not limited to the particular systems, and methodologies described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosures. It is also to be understood that the terminology used in the description is for the purpose of describing the particular versions or embodiments only, and is not intended to limit the scope of the present application.
In accordance with the present application, the primary objective is to provide a plurality of flavour sticks (100).
In an aspect of the present invention, an edible composition in the form of a plurality of flavour sticks (100) having application in cooking flesh of animals for consuming as food is provided.
In another aspect of the present invention, the plurality of flavour sticks (100) may comprised of variety of ingredients including ground ingredient, soft, solid, semi-solid, or crunchy ingredients which may be compressed into spikes (102) and may be pressed into the animal flesh (104) while cooking thereby allowing the plurality of flavour sticks (100) to either dissolve to add flavour in cooked animal flesh (104) or act as stuffing for animal flesh (104).
Any discussion of documents, acts, materials, devices, articles or the like which has been included in this specification is solely for the purpose of providing a context for the present invention. It is not to be taken as an admission that any or all of these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed in Australia or elsewhere before the priority date of this application.
Throughout this specification the word "comprise", or variations thereof such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.
The features and advantages of the present invention will become further apparent from the following detailed description of preferred embodiments, provided by way of example only, together with the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
The foregoing summary, as well as the following detailed description of preferred embodiments, is better understood when read in conjunction with the appended drawings. There is shown in the drawings example embodiments, however, the application is not limited to the specific system and method disclosed in the drawings.
Figure 1 : illustrates a plurality of flavour sticks comprised of ground ingredient compressed into spikes, in accordance with an embodiment of the present subject matter; and
Figure 2: illustrates a plurality of flavour sticks pressed into the animal flesh, in accordance with an embodiment of the present subject matter.
DETAILED DESCRIPTION OF THE INVENTIO
Some embodiments, illustrating its features, will now be discussed in detail. The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the listed item or items. It must also be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Although any methods, and systems similar or equivalent to those described herein can be used in the practice or testing of embodiments, the preferred methods, and systems are now described. The disclosed embodiments are merely exemplary.
In a first aspect of the present invention, a plurality of flavour sticks (100) is provided. In another aspect of the present invention, an edible composition in the form of a plurality of flavour sticks (100) having application in cooking food material is provided.
In another aspect of the present invention, the plurality of flavour sticks (100) may comprised of ground ingredient which may be compressed into spikes (102) according to the Figure 1 and may be pressed into the food material. The food material may be selected from a group comprising but not limited to animal flesh, vegetables and other edibles.
In another aspect of the present invention, the plurality of flavour sticks (100) may comprised of ground ingredient which may be compressed into spikes (102) according to the Figure 1 and may be pressed into the animal flesh (104) according to the Figure 2, while cooking thereby allowing the plurality of flavour sticks (100) to dissolve to add flavour in cooked animal flesh (104). In addition, the plurality of flavour sticks (100) reduces wastage of ingredients and mess while cooking animal flesh (104). The plurality of flavour sticks (100) according to the Figure 1, may utilize the spike (102) formation for strength and easy penetration into the animal flesh (104). The hollowed out portion in some of the spike (102) formation may promote better melting and dispersion of the ingredients. Some spike (102) formation may be designed to have more surface area to allow wider dispersion of the flavour.
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may comprised of ground ingredient which may be compressed into spikes (102) and may be pressed into the animal flesh (104) while cooking thereby allowing the plurality of flavour sticks (100) to act as stuffing for animal flesh (104).
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may act as stuffing for animal flesh (104), which may comprise but not limited to breadcrumb, ham and cheese and other similar ingredients or combination thereof. Such flavour sticks (100) when pressed into the animal flesh (104) while cooking softens but may not melt and disperse but acting as stuffing for animal flesh (104). The plurality of flavour sticks (100) acting as stuffing for animal flesh (104) may be designed to stay solid as an additional solid edible to the animal flesh (104). Examples of such stuffing may include but not limited to chicken stuffing, mushroom stuffing, cream and peppercorn stuffing, ham and bacon swirls, toasted breadcrumbs, and chili con carne.
In another aspect of the present invention, the plurality of flavour sticks (100) may be a liquid gelatine formulation. The liquid gelatine formulation may be solid when it is cool at low temperature and may dissolves at higher temperature while cooking the animal flesh (104) and/or from the moisture of the flesh. In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a combination of ingredients in soft form, which may be inserted in animal flesh (104) with a plastic inserter or by other means without the plastic inserter.
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a frozen liquid formulation. The frozen liquid formulation may be stored at low temperature and melts at higher temperature when the animal flesh (104) is cooked. The frozen liquid formulation may be designed to melt into the animal flesh (104) and may be inserted in to the animal flesh (104) before or after cooking. Examples of such frozen liquid formulation may include but not limited to garlic butter, cream/ sour cream, cheese blend, mozzarella cheese, parmesan, coconut cream, creamy peppercorn, mushroom sauce, rich gravy and buffalo cheese.
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a crunch type flavour sticks such as flavour stick comprising nuts bound with honey. The crunch type flavour sticks may be designed to stay solid as an additional solid edible to the animal flesh (104) and bring crunch. Examples of such crunch type flavour sticks may include but not limited to nuts bound with honey, corn chips with chili paste, macadamia with coconut cream, chunky nut satay, salsa and corn chips, and szechuan peppercorn.
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be selected from a group comprising but not limited to flavour stick with dairy of frozen products such as garlic butter, cheese; flavour stick with herbs; flavour stick with natural fruits and vegetable in soft form such as apricot for apricot chicken; flavour stick with spice; flavour stick with syrup or sauces; and flavour stick with mixed flavour such as peppercorn with cream.
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be used with vegetables, including but not limited to potatoes and baked vegetable or stir-fries. In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a herb flavour stick, which may include but not limited to mixed herbs, basil, parsley & thyme, sage, lemongrass, and bay leaves. In an alternative aspect of the present invention, the plurality of flavour sticks ( 100) may be a natural flavour stick, which may include but not limited to apricot, apple, lemon, mushroom, cranberry, ginger, garlic, pomegranate, and shredded coconut. In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a spice flavour stick, which may include but not limited to curry, chili, tandoori, paprika, cajun spices, rosemary, pepper, cardamom, and cumin. In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a syrup or sauce flavour stick, which may include but not limited to honey syrup, maple syrup, fish sauce, soy sauce, and teriyaki sauce.
In an alternative aspect of the present invention, the plurality of flavour sticks (100) may be a combination of more than one type of flavour comprise different ingredients such as flavour stick comprising soy and flavour stick comprising honey may be used together to arrive at honey soy flavour, mix balsamic with lemon and mixed herbs, and mix cheese and herbs for herb cheese. Other flavour combinations may include lemon pepper, apricot chicken, honey soy, sundried tomato and basil, balsamic and herb, soy, ginger and garlic, sweet and smoky tomato or barbeque, chili orange, lemon and rosemary, teriyaki and sesame, oriental plum, caramelized onion and balsamic vinegar, cracked pepper and shiraz, honey mustard and herb, red wine and garlic, thai basil and lemongrass, sweet chili, ginger and lemongrass, cranberry jam with chutney, spicy tomato chutney, and mango chutney and mint. Further mix flavour may be selected from a group comprising but not limited to gourmet peppercorn with cream, caramelized onion and red wine, seeded mustard, spicy mango with basil, smokey paprika, sesame, soy and ginger with orange rind, tuscan sundried tomato with minced garlic and olive oil, and coconut infused pineapple. It will be appreciated by persons skilled in the art that numerous variations and/or modifications can be made to the invention as shown in the specific embodiments without departing from the invention as broadly described. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive.
The illustrations of arrangements described herein are intended to provide a general understanding of the structure of various embodiments, and they are not intended to serve as a complete description of all the elements and features of apparatus and systems that might make use of the structures described herein. Many other arrangements will be apparent to those of skill in the art upon reviewing the above description. Other arrangements may be utilized and derived therefrom, such that structural and logical substitutions and changes may be made without departing from the scope of this disclosure. Figures are also merely representational and may not be drawn to scale. Certain proportions thereof may be exaggerated, while others may be minimized. Accordingly, the specification and drawings are to be regarded in an illustrative rather than a restrictive sense.
The preceding description has been presented with reference to various embodiments. Persons skilled in the art and technology to which this application pertains will appreciate that alterations and changes in the described structures and methods of operation can be practiced without meaningfully departing from the principle, spirit and scope.

Claims

WE CLAIM
1. A flavour stick (100); wherein the flavour stick (100) comprises of a plurality of ingredients compressed therein, enabling the flavour stick (100) to be pressed into food material while cooking.
2. The flavour stick (100) as claimed in claim 1 , wherein the food material is selected from a group comprising animal flesh (104), vegetables and other edibles.
3. The flavour stick (100) as claimed in claim 1 , further comprises of an edible composition of the plurality of ingredients compressed therein.
4. The flavour stick (100) as claimed in claim 1 , wherein the plurality of ingredients are compressed into spikes (102) enabling penetration into the food material, melting and dispersion of the plurality of ingredients and dispersion of the flavour into the food material while cooking.
5. The flavour stick (100) as claimed in claim 1, wherein the plurality of ingredients are ground ingredients.
6. The flavour stick (100) as claimed in claim 1 , wherein the plurality of ingredients are soft ingredients.
7. The flavour stick (100) as claimed in claim 1 , wherein the plurality of ingredients are solid ingredients.
8. The flavour stick (100) as claimed in claim 1, wherein the plurality of ingredients are semi-solid ingredients.
9. The flavour stick (100) as claimed in claim 1, wherein the plurality of ingredients are crunchy ingredients.
10. The flavour stick (100) as claimed in claim 1 , wherein the plurality of ingredients are frozen ingredients.
1 1 . The flavour stick ( 100) as claimed in claim 1 , wherein the flavour stick ( 100) is dissolved to add flavour while cooking the food material.
12. The flavour stick (100) as claimed in claim 1 , wherein the flavour stick (100) acts as stuffing for the food material.
PCT/AU2016/000319 2015-09-11 2016-09-12 Flavour sticks for flavouring food WO2017041135A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2015903708A AU2015903708A0 (en) 2015-09-11 A device for adding flavour in the cooking process
AU2015903708 2015-09-11

Publications (1)

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WO2017041135A1 true WO2017041135A1 (en) 2017-03-16

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Citations (10)

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GB2206473A (en) * 1987-07-07 1989-01-11 Hp Foods Limited Flavouring food
EP1216640A1 (en) * 2000-12-15 2002-06-26 Societe Des Produits Nestle S.A. Soup utensil
US20020164402A1 (en) * 2001-03-05 2002-11-07 Massoud Kazemzadeh Method of making high protein savory seasoning bits
US20020178928A1 (en) * 2001-03-21 2002-12-05 Hunter Mary L. Method and apparatus for internally seasoning meat prior to and during cooking
US20040011223A1 (en) * 2002-07-22 2004-01-22 Odom William J. Food product with coated skewer and method for manufacturing same
US20040062139A1 (en) * 2002-09-26 2004-04-01 Pretious Steve S. Soluble stir stick
US20040121063A1 (en) * 2002-05-03 2004-06-24 Jenkins Nevin C. Seasoning stick and method and apparatus for preparing foods
US7320275B2 (en) * 2003-02-03 2008-01-22 Seasoning Sticks, Llc. Seasoning device and method for preparing foods
US20080102191A1 (en) * 2005-07-14 2008-05-01 Howard Munt Flavored skewer
US20100209589A1 (en) * 2009-02-19 2010-08-19 Denise Gardner Meat Flavoring Compositions and Methods for Making and Using Them

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2206473A (en) * 1987-07-07 1989-01-11 Hp Foods Limited Flavouring food
EP1216640A1 (en) * 2000-12-15 2002-06-26 Societe Des Produits Nestle S.A. Soup utensil
US20020164402A1 (en) * 2001-03-05 2002-11-07 Massoud Kazemzadeh Method of making high protein savory seasoning bits
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