Flavoured skewer

A technology for skewering meat and skewers, which is applied in the field of skewers and can solve problems such as unsuitable adhesives

Inactive Publication Date: 2008-07-16
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is a complex system and has limitations as the adhesive is not suitable for binding liquid flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Encapsulation of spices

[0054] Commercially available flavor solutions were encapsulated in microorganisms according to the following procedure:

[0055] 100 g of spray-dried yeast (DHW in Germany) were dispersed in 375 g of water. 75 g of lemon flavor composition (available from Firmenich SA, Switzerland) were added and stirred continuously at 150 rpm in a paddle stirrer at 50° C. for 4 hours.

[0056] Then, 150 g of maltodextrin (DE 18) were added and stirred until the whole aqueous mixture became homogeneous.

[0057] The mixture was then spray dried with a Niro mobile minor(R) at an inlet temperature of 210°C and an outlet temperature of 90°C at a feed rate of 10 ml / min. A powder of microcapsules based on microorganisms, matrix components and at least one fragrance is obtained. The resulting flavor capsules contained 40% by weight yeast, 40% by weight maltodextrin and 20% by weight liquid flavor.

[0058] Repeat the same steps with the same amount of pepper ...

Embodiment 2

[0060] Preparation of Skewers with Flavor Coating

[0061] The coating is prepared in the form of a viscous edible film.

[0062] Hot water 79.16%

[0063] * Pullulan gum P120 19.80%

[0064] Glycerin 0.99%

[0065] #tween80 0.05%

[0066] * Acquired from Hayashibara Company, LTD

[0067] #polyoxyethylene (20) sorbitan monooleate

[0068] In a clean glass beaker, stir together glycerin and Tween 80. Hot water (80°C) was added to the beaker and mixed thoroughly. Slowly add the pullulan gum to the water and stir until all the pullulan gum is dissolved. A clear and very viscous liquid was obtained.

[0069] The microcapsules obtained in Example 1 were added to the viscous coating as a viscous liquid and 19% by weight of the total weight of the microcapsules.

[0070] Manually spread coating over skewers with fingertips. Once the skewers are evenly coated, leave to air dry for 12 hours or until the adhesive (coating) hardens.

Embodiment 3

[0072] Preparation and sensory analysis of flavored foods

[0073] A comparative study was carried out using four different methods of applying the spice composition to chicken. After cooking on the grill at 165°F (73.8°C) for 2-3 minutes, the cooked chicken was evaluated sensorially and instrumentally.

[0074] Chicken pieces (50 g) were flavored with lemon and pepper spices at equivalent active levels (see Example 1). Fragrances are available in encapsulated form (Example 1) and liquid form (commercially available). According to the procedure in Example 2, the spices were applied to the fork using microencapsulation or directly using liquid spices. Additionally, spices can be applied to the surface of the chicken in the form of corn oil based and either encapsulated spice or liquid spice marinades. The spice composition was applied equally to each piece of chicken, and the method of application was as follows:

[0075] A) The yeast-encapsulated spice in the coating on ...

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PUM

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Abstract

The present invention relates to flavored skewers suitable for grilling, frying or baking meat, fish, chicken, vegetable or other food items. The skewers have a coating containing spices, wherein the spices are preferably microencapsulated. Once skewered, the food is flavored from within. The skewers of the present invention can be used to flavor foods for grilling instead of traditional marinated foods or as a supplement to the flavoring of traditional marinated foods.

Description

technical field [0001] The present invention relates to skewers having a coating with spices. The invention also relates to a method of preparing skewers, a method of flavoring foodstuffs prepared by grilling, grilling, frying, roasting, searing and / or roasting. The invention also relates to the use of skewers for flavoring food products. Background technique [0002] Foods like meat, fish, shellfish and vegetables usually have spices added to them by seasoning or marinating. In the marinade method, a sauce containing spices or seasonings is prepared, and the food is placed in contact with the sauce for a prolonged period of time to spread the spices from the surface to the interior of the food. [0003] One disadvantage of this method is the time it takes to prepare the marinade or dressing and to marinate or coat the food. For some marinades, it takes hours or more for the spices to penetrate the food, which doesn't lend itself to the concept of self-grilling outdoors. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/22A47J43/18A23L13/40A23L27/00
CPCA23L1/3103A23L1/0005A23L1/31445A23L1/318A23L1/3257A23P10/10A23L13/03A23L13/428A23L13/70A23L17/75
Inventor 霍华德·蒙特戴比·卢奥德丽·威金斯
Owner FIRMENICH SA
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