Cooking-aid for coating and frying a food product and method for making said cooking-aid

Patent metadata

Field	Value
Publication number	US-10980246-B2
Application number	US-201615778532-A
Country	US
Kind code	B2
Filing date	Nov 15, 2016
Priority date	Nov 26, 2015
Publication date	Apr 20, 2021
Grant date	Apr 20, 2021

Abstract

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1s−1 at 25° C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

First claim

The invention claimed is:

1. A shelf-stable cooking aid for coating and frying a food product, the cooking aid comprising:
oil in an amount of 2-28% (by weight of the total composition);
water in an amount of 20-60% (by weight of the total composition);
modified starch in an amount of 2.3-5.5% (by weight of the total composition);
salt in an amount of 3-15% (by weight of the total composition);
sugar in an amount of 3-28% (by weight of the total composition);
flavourings in an amount of 0.5-30% (by weight of the total composition); and
wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1s −1 at 25° C., and the oil and the water are in form of an emulsion.

2. The cooking aid according to claim 1 , wherein the modified starch is modified by a process selected from the group consisting of chemically and physically modified.

3. The cooking aid according to claim 1 , wherein the modified starch is a physically modified starch.

4. The cooking aid according to claim 1 , wherein the modified starch is in gelatinized form.

5. The cooking aid according to claim 1 , wherein the cooking aid has a viscosity in the range of 8 to 50 Pa·s at a shear rate of 1s 1 at 25° C.

6. The cooking aid according to claim 1 , wherein the cooking aid comprises the oil in an amount of 3-18%, the water in an amount of 40-58%, the modified starch in an amount of 3-5%, the salt in an amount of 3-9%, the sugar in an amount of 6-20% and the flavourings in an amount of 5-25% (by weight of the total composition).

7. The cooking aid according to claim 1 , wherein the oil is a vegetable oil.

8. The cooking aid according to claim 1 , wherein the cooking aid does not include any additional emulsifier, non-starch polysaccharides, or combinations thereof.

9. A process for making a shelf-stable cooking aid comprising oil in an amount of 2-28% (by weight of the total composition); water in an amount of 20-60% (by weight of the total composition); modified starch in an amount of 2.3-5.5% (by weight of the total composition); salt in an amount of 3-15% (by weight of the total composition); sugar in an amount of 3-28% (by weight of the total composition); flavourings in an amount of 0.5-30% (by weight of the total composition); and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1s −1 at 25° C., and the oil and water are in form of an emulsion, comprising the steps of:
mixing ingredients which are not heat sensitive and/or need a pasteurization step at a mixing speed in a range of 1500-2500 rpm to form a mix in a form of an emulsion;
heating the mix to a temperature of between 70-98° C.;
pasteurizing the mix at a temperature of at least 72° C. at a mixing speed in the range of 100-200 rpm to form the cooking aid; and
filling the resulting cooking aid into packaging containers;
and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1s −1 at 25° C. and the oil and the water are in form of an emulsion.

10. The process according to claim 9 , wherein further ingredients selected from the group consisting of organic acids are added to the ingredients in the mixing.

11. A method for coating and frying a food product in one single manipulation step, wherein the food product is brought into contact with and heated together with a cooking aid comprising oil in an amount of 2-28% (by weight of the total composition); water in an amount of 20-60% (by weight of the total composition); modified starch in an amount of 2.3-5.5% (by weight of the total composition); salt in an amount of 3-15% (by weight of the total composition); sugar in an amount of 3-28% (by weight of the total composition); flavourings in an amount of 0.5-30% (by weight of the total composition); and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1s −1 at 25° C., and the oil and the water are in form of an emulsion in a heated pan or on a heated surface without addition of any further fat or oil.

12. The method according to claim 11 , wherein the food product is a meat and/or a vegetable product.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Fezer Ramona Jasmin
• Hanle Christoph
• Gaddipati Sanyasi
• Maritz Dirk Jacobus

Classifications

• H04W12/65

  Environment-dependent, e.g. using captured environmental data · CPC title

• H04W12/082

  using revocation of authorisation · CPC title

• H04W12/068

  using credential vaults, e.g. password manager applications or one time password [OTP] applications · CPC title

• H04W12/06

  Authentication · CPC title

• H04W4/90

  Services for handling of emergency or hazardous situations, e.g. earthquake and tsunami warning systems [ETWS] · CPC title