Cooking aid

Patent metadata

Field	Value
Publication number	US-9913480-B2
Application number	US-201715479883-A
Country	US
Kind code	B2
Filing date	Apr 5, 2017
Priority date	Aug 5, 2010
Publication date	Mar 13, 2018
Grant date	Mar 13, 2018

Abstract

A cooking aid includes a sheet of flexible burn resistant material and a composition disposed on one face of the sheet. The composition contains a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavor enhancers.

First claim

The invention is claimed as follows:

1. A cooking aid comprising:
a) a sheet of flexible burn resistant material;
b) a first blend disposed on one face of the sheet, the first blend comprising a first oil having a melting point below 20° C. and a vegetable or animal fat having a melting point above 20° C.;
c) a second blend disposed on the first blend, the second blend comprising one or more herbs, spices or flavor enhancers; and
d) a coating disposed on the second blend, the coating comprising a coating of a second oil on the one or more herbs, spices or flavor enhancers, the second oil having a melting point below 20° C.

2. The cooking aid of claim 1 , wherein the sheet is baking paper.

3. The cooking aid of claim 1 , wherein at least one of the first oil or the second oil is selected from the group consisting of sunflower oil, rape seed oil, cotton seed oil, peanut oil, soya oil, olive oil, palm oil, coconut oil, palm kernel oil, and mixtures thereof.

4. The cooking aid of claim 1 , wherein the vegetable or animal fat is selected from the group consisting of pork fat, tallow, lard, bone fats, butter, fractionated palm fat, any fully or partially hydrogenated or inter-esterified palm oil, cotton seed oil, peanut oil, soya oil, olive oil, sunflower oil, rape seed oil, and mixtures thereof.

5. The cooking aid of claim 1 , wherein at least one of the first blend, the second blend or the coating further comprises 0.01 to 1% by weight of a monoglyceride, sterol, or lecithin relative to the total weight of the first blend, the second blend and the coating.

6. The cooking aid of claim 1 , wherein the first oil, the second oil and the vegetable or animal fat together comprise 5 to 20% by weight relative to the total weight of the first blend, the second blend and the coating.

7. The cooking aid of claim 1 , wherein the one or more herbs, spices and flavour enhancers comprise 0.5 to 75% by weight relative to the total weight of the first blend, the second blend and the coating.

8. The cooking aid of claim 1 , wherein the one or more herbs, spices or flavour enhancers comprise at least one of parsley, rosemary, pepper or chives.

9. The cooking aid of claim 1 , wherein the one or more herbs, spices or flavour enhancers comprise flavour enhancers that are 10 to 80% by weight relative to the total weight of the first blend, the second blend and the coating.

10. The cooking aid of claim 9 , wherein the flavour enhancers are selected from the group consisting of inorganic salts, salts of amino acids, protein hydrolysates, flavouring preparations, yeast extracts, and mixtures thereof.

11. The cooking aid of claim 1 , wherein a weight ratio of the first and second oils to the vegetable or animal fat is from 1:99 to 34:66.

12. A process for the preparation of the cooking aid of claim 1 , the process comprising:
a) extending the sheet of flexible burn resistant material on a flat surface;
b) spreading the first blend comprising the vegetable or animal fat and the first oil on the sheet;
c) distributing the second blend comprising the one or more herbs, spices or flavour enhancers over the first blend; and
d) coating the second blend comprising the one or more herbs, spices or flavour enhancers with the coating comprising the second oil.

13. A method of cooking meat comprising:
placing pieces of the meat on the cooking aid of claim 1 in direct contact with at least one of the first blend, the second blend or the coating; and
then cooking the pieces of the meat on the cooking aid of claim 1 .

14. A method of cooking vegetables comprising:
placing pieces of the vegetables on the cooking aid of claim 1 in direct contact with at least one of the first blend, the second blend or the coating; and
then cooking the pieces of the vegetables on the cooking aid of claim 1 .

Assignees

• Nestec Sa

Inventors

• Krauch Jose
• Hangarter Peter
• Van Der Pol Johan Jacob
• Resemann Jorg

Classifications

• A23L27/70

  Fixation, conservation, or encapsulation of flavouring agents · CPC title

• A23P10/10

  Securing foodstuffs on a non-edible supporting member · CPC title

• 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 · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• B65D81/343

  specially adapted to be heated in a conventional oven, e.g. a gas or electric resistance oven · CPC title