Frying fat composition

Abstract

Frying fat composition for combined shallow frying and seasoning of fried food, comprising a fat base and a powdered salt, wherein the powdered salt is evenly distributed in the fat base.

Description

[0001] The present invention relates to a frying fat composition for shallow frying of fried food.

[0002] Frying fat compositions of the type mentioned above are used in practice as frying media or frying agents, particularly for shallow frying of fried foods. The term "fried food" should preferably be understood broadly and encompasses all foods suitable for frying or dry cooking at high heat. Fried food can be animal-based, for example, as a meat or fish product, or non-animal-based, such as a vegetable, tofu, seitan, or other meat substitute.

[0003] Frying fat compositions of the type in question must exhibit high heat and oxidation resistance. Further requirements include good storage stability and a reasonable price. Good application and dosing properties must also be taken into account.

[0004] Consumers are demonstrating a continuing demand for frying fat compositions that can be used reliably and easily for a wide variety of fried foods. Furthermore, good spattering behavior, i.e., minimal spattering, is desirable, especially when shallow frying at high temperatures and with high frying volumes, such as in commercial kitchens.

[0005] Common frying agents, e.g. butter or margarine, are continuous fats and do not meet the requirements described above with regard to a wide range of applications and the lowest possible splashing behaviour.

[0006] The object of the present invention is therefore to provide a frying fat composition of the type mentioned above which can be used over a wide range of applications and has good spraying and application behavior.

[0007] To achieve the object in question, the invention proposes a frying fat composition for combined shallow frying and seasoning of fried food, which comprises a fat base and a powdered salt, wherein the powdered salt is uniformly distributed in the fat base.

[0008] In the course of developing the present invention, it was surprisingly discovered that the addition of powdered salt to a fat base represents an effective measure for the finely dosed seasoning of the food during frying. In other words, the frying fat composition according to the invention functions in combination as a frying medium and seasoning agent, with the powdered salt, finely and evenly distributed in the fat base, being reliably added to the food in a precisely dosed manner during the frying process.

[0009] Ideally, a seasoning step prior to or after the frying process can be omitted or, at most, reserved for fine-tuning, since the main seasoning of the food is already performed by the frying fat composition itself during the frying process. This enables reliable and user-friendly processing of any type of food.

[0010] Furthermore, without being limited to a particular theory, the powdered salt contained in the frying fat composition binds water escaping from the food being fried, thus reducing splashing and therefore having a positive effect.

[0011] In this respect, the frying fat composition according to the invention improves the field of application by allowing simultaneous seasoning or salting of the food or fried product, while at the same time ensuring positive splashing behavior.

[0012] The powdered salt is preferably present in the fat base in a proportion of 0.5 to 5 wt.%, preferably 1 to 4 wt.%, more preferably 1.5 to 2.5 wt.%, based on the total weight of the frying fat composition. The intended proportions of powdered salt ensure an optimal balance between optimal salting of the fried food and reduced spattering.

[0013] The "powdered salt" preferably has an average grain size in the range of 0.01 to 0.4 mm, preferably in the range of 0.05 to 0.3 mm, in particular in the range of 0.05 to 0.2 mm. In particular, "powdered salt" within the meaning of the present invention has a significantly reduced grain size compared to conventional table salt. This ensures fine distribution in the fat base and ultimately precise dosing during shallow frying. To obtain powdered salt, for example, standard salt with a standard grain size, for example with a grain size of 0.5 to 2 mm, preferably 0.6 to 1.6 mm, can be subjected to a corresponding comminution or pulverization step. In particular, the powdered salt has a grain size that is at least 20%, preferably at least 40%, in particular at least 50%, reduced compared to standard salt.

[0014] The fat base is preferably solid at room temperature and / or spreadable. This allows for precise and easy dosing of the frying fat composition.

[0015] Particularly preferred is a vegetable and / or vegan fat base, which is preferably selected from the group consisting of coconut fat and / or coconut oil, vegetable margarine, palm fat, or mixtures thereof. Coconut fat has proven particularly suitable for the present invention as a fat base, in which the powdered salt can be stored in a particularly stable and evenly distributed manner. Furthermore, coconut fat is also advantageous as a vegan or non-animal fat base from a sustainability perspective.

[0016] Coconut oil is suitable as a high-heat oil for cooking, frying and baking because, although it is solid at room temperature, it quickly becomes liquid when heated due to its low melting point of around 24 °C.

[0017] According to a particularly preferred embodiment of the present invention, which can also be implemented independently, at least one preferably evenly distributed flavoring agent is incorporated into the fat base, in particular in addition to the powdered salt. This further improves the range of applications and the possible uses of the frying fat composition according to the invention. The salted frying fat composition thus functions as a stable basis for all flavoring agents, whereby, depending on the desired seasoning result, a wide variety of aromatic additives can be added to the frying fat composition. As a result, the flavoring agents bound in the fat base are added directly to the food during shallow frying, which enables efficient and reliable flavoring or seasoning of the food directly during the frying process.

[0018] In particular, the flavoring agent is solid-free and / or in the form of an essence. A solid-free flavoring agent prevents the burning of solid flavor components in the frying fat composition and the associated flavor impairment. In particular, the flavoring agent is present in the frying fat composition as a solid-free extraction and / or essence, in particular ultrasonic extraction and / or essence, i.e., in the form of a flavor concentrate.

[0019] It should be noted that the flavoring agent in question can act as a replacement for the powdered salt, so that the frying fat composition in question, according to an independent aspect of the present invention, is designed for combined shallow frying and seasoning of fried food, wherein the fat base comprises at least one flavoring agent, which is preferably not salt, wherein the flavoring agent is incorporated in a uniformly distributed manner in the fat base.

[0020] However, it is particularly preferred that the flavoring be provided in addition to the powdered salt in the fat base.

[0021] Like powdered salt, the flavoring agent is preferably evenly distributed throughout the fat base. The composition or selection of flavoring agents can be customized and ultimately unlimited, so that the frying fat composition in question ultimately covers all shallow frying options, for example, red meat (beef, pork, lamb, game, etc.), white meat (chicken, turkey, goose, game birds, etc.), but also fish and non-animal foods such as vegetables or tofu or seitan.

[0022] In this respect, the possible applications of the frying fat composition according to the invention are diverse and ultimately unlimited.

[0023] The flavoring agent is preferably present in a proportion of 0.5 to 5 wt.%, preferably 1 to 4 wt.%, more preferably 1.5 to 2.5 wt.%, in the fat base, based on the total weight of the frying fat composition.

[0024] The flavoring agent may be selected from the group of spices, in particular pepper, anise, cardamom, saffron, chili, curry, garlic, ginger, lemon zest, onion granules, garlic granules, cayenne pepper, spice colorings, tarragon, thyme, cumin, marjoram, ginger granules, tomato powder, celeriac powder, nutmeg or mixtures thereof.

[0025] Alternatively or additionally, herbs can also be used as flavorings, particularly parsley, basil, mint, oregano, dill, rosemary, thyme or mixtures thereof.

[0026] The flavoring agent is preferably present as a dried spice and / or herb mixture. This ensures that the flavoring agent is stable or embedded as a solid component in the frying fat composition prior to frying or the preferably provided ultrasonic extraction. The dried form prevents the release or separation of liquid (flavoring) components, which has proven to be disadvantageous or even disadvantageous with regard to the production and handling of the frying fat composition according to the invention.

[0027] For a particularly efficient or intensive seasoning process during shallow frying, the flavoring agent is preferably present as a plant-based extractant, in particular wherein the flavoring agent is obtained by means of ultrasonic extraction and / or is present as an oily or liquid essence.

[0028] Ultrasonic extraction is a preferred technique for isolating bioactive compounds or aromatic compounds from plant materials. Sonication achieves complete extraction, allowing high extract yields to be achieved in a very short extraction time. As an efficient extraction method, ultrasonic extraction saves costs and time while producing a high-quality extract for use in food.

[0029] Preferably, the solids-free flavoring is obtained by an extraction process, preferably ultrasonic extraction, wherein the extraction flavoring treated and / or obtained by means of the extraction process or ultrasonic extraction is purified and / or separated from solid components and / or is contained and / or distributed as a solids-free flavoring in the fat base or in the frying fat composition according to the invention.

[0030] Alternatively or additionally, the flavoring agent may be oil-based or may be present as an essential oil in the fat base, particularly after ultrasonic extraction.

[0031] Preferably, the flavoring agent is heat-resistant. This allows for reliable storage stability, so that the flavoring agent is only released and introduced into the food during the frying process.

[0032] According to a further, particularly preferred embodiment of the present invention, which can also be implemented independently, preferably in combination with the previously described embodiments, the fat base is mixed with a vegetable oil, preferably olive oil, and / or a vegetable oil, preferably olive oil, is incorporated into or with the fat base. In this respect, the fat base, together with the vegetable oil, forms the starting substance or carrier substance of the frying fat composition according to the invention.

[0033] The addition of vegetable oil or olive oil to the fat base increases the viscosity and spreadability of the frying fat composition according to the invention, thus facilitating handling and dosing of the product according to the invention. Furthermore, the flow behavior during frying and ultimately the frying result are improved. Olive oil is also beneficial from a sustainability perspective and is widely accepted in society.

[0034] The vegetable oil is preferably present in a proportion of 5 to 20 wt.%, preferably 8 to 15 wt.%, more preferably 9 to 11 wt.%, based on the total weight of the frying fat composition.

[0035] A process for producing a frying fat composition of the type according to the invention is described below, wherein the process comprises the following steps, in particular wherein the process steps described below are preferably carried out successively: • Heating and / or liquefying the preferably hardened or solid fat base, preferably in an ultrasonic bath, in particular wherein vegetable oil, preferably olive oil, is added to the fat base during heating and / or liquefying. • Addition of preferably dried and / or ground flavorings to the liquefied fat base, preferably mixed with the vegetable oil. • Extraction, in particular ultrasonic extraction, of the flavorings, in particular over a period of at least 1 hour, in particular at least 1.5 hours. • Separation or removal of aroma solids from the fat base, for example by filtration, in particular fine filtration and / or by centrifugation or other common separation processes, preferably whereby the liquefied fat base with the aroma solids absorbed therein is passed through a sieve or filtered. • Stirring and / or cooling the separated or filtered fat base, preferably with a stirring device and / or a planetary stirrer, in particular at 100 to 300 revolutions per minute, whereby the viscosity of the fat base is increased and / or a pasty and / or creamy fat base is obtained. • Preferably simultaneous addition of powdered salt or salt dust to the creamy or pasty fat base, wherein the powdered salt or salt dust is evenly distributed in the fat base and kept stable in the fat base and / or stirred into the fat base, in particular wherein the addition of the powdered salt takes place when the fat base has cooled down and / or has reached a creamy or more viscous consistency. • Optional addition of monosodium glutamate. • Cooling the fat base with the powdered salt and / or flavoring dispersed in it to produce the frying fat composition.

[0036] Stirring of the fat base is preferably initiated before adding the powdered salt, with the fat base being at a temperature above room temperature or 22°C, preferably in the range of 30 to 40°C, particularly preferably at about 35°C, in particular to bring the fat base into a molten and / or pasty state and thus effectively whip it. This allows air to be drawn into the fat base, thereby increasing the overall volume of the fat base. This procedure has proven particularly effective when using coconut fat and / or coconut oil as the fat base.

[0037] Before or during the addition of the powdered salt, the fat base can preferably be cooled, preferably to a temperature of no more than 30 °C, so that the powdered salt is added at a correspondingly reduced maximum temperature. This ensures optimal distribution of the powdered salt in the fat base.

[0038] Preferably, the flavoring agent is added before the powdered salt is added, preferably at a temperature of no more than 30°C. Temperatures above 30°C should be avoided to ensure that the flavoring agent is embedded in the fat base with as little loss as possible.

[0039] After adding the powdered salt and / or flavoring, the fat base is preferably further stirred, in particular by means of the stirring device and / or at 100 to 300 revolutions per minute. The mixing process after adding the powdered salt or flavoring preferably takes place over a period of at least 5 minutes, preferably at least 10 minutes, in particular at least 15 minutes. This ensures a uniform distribution of the powdered salt or flavoring absorbed into the fat base.

[0040] Finally, the composition of fat base and powdered salt and, preferably, flavoring is cooled to produce or obtain the frying fat composition.

[0041] The cooling preferably takes place over a period of up to 48 hours, preferably up to 24 hours and / or at a temperature of at most 15 °C, preferably at most 10 °C, in particular at most 5 °C.

[0042] The frying fat composition according to the invention is used for combined shallow frying and flavoring of fried food.

[0043] However, it should be noted that the frying fat composition according to the invention is not limited to shallow frying and can also be used as a fat composition in connection with other dry cooking techniques, for example baking and / or deep-frying.

[0044] The above statements regarding the composition of frying fat also apply equally to a fat composition intended for baking and / or deep-frying, which is intended or used for the combined frying or deep-frying and seasoning of food. The definition described above with regard to the term "food" accordingly also extends equally to the term "food."

[0045] The frying fat composition according to the invention is particularly advantageously used for combined shallow frying and seasoning of food. During shallow frying, a volume of the frying fat composition is heated in a frying pan to approximately 160 to 200°C. Once the frying fat composition has reached the desired temperature, the food is placed in the hot frying fat composition. By bringing the food into contact, cooking and seasoning occur in a combined manner.

[0046] The frying fat composition according to the invention has also proven to be particularly useful for frying vegetarian and / or vegan fried foods, in particular vegetables, for example fried potatoes.

[0047] Compositions of the frying fat composition according to the invention for different applications are given below.

[0048] The information in question regarding the individual components refers to the dosages at the starting point of production, i.e. before heating or ultrasonic extraction and filtration of the liquefied fat base.

[0049] Accordingly, deviations from the finished end product or the frying fat composition used according to the invention may occur, in particular due to the solid separation of the flavorings used, which are preferably first added as solids to the fat base and filtered after extraction:

[0050] Recipe 1 (especially for meat as a roast, basic recipe) Ingredient Amount in grams hydrogenated vegetable fat 900 olive oil 100 Monosodium glutamate 50 Salt 30 rosemary 10 pepper 10 Onion granules 10 Garlic granules 10 Cayenne pepper 5 tarragon 3 cumin 3 marjoram 1

[0051] Recipe 2 (especially for fish as a fried food - in addition to Recipe 1) Ingredient Amount in grams Ginger granules 10 dried lemon zest 10 dried dill 5

[0052] Recipe 3 (especially for vegan fried foods - in addition to Recipe 1) Ingredient Amount in grams tomato powder 10 Celeriac powder 10 smoke oil 5 nutmeg 3

[0053] To use the frying fat composition according to the invention, the following procedure is followed: The dosage amount is determined based on the diameter of the frying pan or pan. For a frying pan with a diameter of 24 cm, for example, two tablespoons or approximately 30 ml of the frying composition according to the invention can be estimated as the frying medium. Since the fat base is preferably in the form of a spreadable fat or a semi-solid product, dosing is very simple and user-friendly.

[0054] After being added to the frying pan, the frying fat composition is heated to a desired temperature, in particular to approximately 160 to 200°C. The food to be fried is then placed in the heated frying fat composition and left in contact with the frying fat composition until the desired cooking point is reached. This enables combined cooking and seasoning of the food using the frying fat composition, while at the same time, significantly improved or reduced spattering behavior is observed compared to conventional frying agents, e.g., butter or margarine. In particular, spattering behavior is reduced by up to 50% compared to conventional frying agents.In particular, the primary spattering behavior is analyzed. The frying fat composition is heated in a glass dish, and the amount of fat spattering onto a sheet of paper held at a specified distance above the dish is determined based on the water content of the food being fried. The determined amount of fat is then compared to the behavior of a conventional frying agent, with significant improvements in spattering behavior being observed. This is primarily due to the fact that the spattering behavior is reduced by the liquid absorption of the powdered salt in the frying fat composition.

Claims

[1] Frying fat composition for combined shallow frying and seasoning of fried food, comprising a fat base and a powdered salt, wherein the powdered salt is evenly distributed in the fat base. [2] Frying composition according to claim 1, characterized by that the powdered salt is present in a proportion of 0.5 to 5 wt.%, preferably 1 to 4 wt.%, more preferably 1.5 to 2.5 wt.%, in the fat base, based on the total weight of the frying fat composition. [3] Frying fat composition according to claim 1 or 2, characterized by that the average grain size of the powdered salt is in the range of 0.010 to 0.4 mm, preferably in the range of 0.05 to 0.3 mm, in particular in the range of 0.05 to 0.2 mm. [4] Frying fat composition according to one of the preceding claims, characterized by that the fat base is solid and / or spreadable. [5] Frying fat composition according to one of the preceding claims, characterized by that a vegetable and / or vegan fat base is intended. [6] Frying fat composition according to one of the preceding claims, characterized by that the fat base is selected from the group of coconut fat and / or coconut oil, vegetable margarine, palm fat or mixtures thereof, in particular wherein the fat base is a coconut fat. [7] Frying fat composition for combined shallow frying and seasoning of fried food, comprising a fat base and at least one flavoring, in particular according to one of the preceding claims, characterized by that the flavoring agent is evenly distributed in the fat base and / or is formed and / or present as a solid-free flavoring agent. [8] Frying fat composition according to claim 7, characterized bythat the flavoring agent is present in a proportion of 0.5 to 5 wt.%, preferably 1 to 4 wt.%, more preferably 1.5 to 2.5 wt.%, in the fat base, based on the total weight of the frying fat composition. [9] Frying fat composition according to claim 7 or 8, characterized by that the flavoring agent is selected from the group of spices, in particular pepper, anise, cardamom, saffron, chili, curry, garlic, ginger, lemon zest or mixtures thereof. [10] Frying fat composition according to any one of claims 7 to 9, characterized by that the flavoring agent is selected from the group of herbs, in particular parsley, basil, mint, oregano, dill, rosemary, thyme or mixtures thereof. [11] Frying fat composition according to any one of claims 7 to 10, characterized by that the flavoring substance is present as a dried spice and / or herb mixture. [12] Frying fat composition according to any one of claims 7 to 11, characterized bythat the flavoring substance is present as a preferably plant-based extraction substance, in particular wherein the flavoring substance is obtained and / or is present by means of ultrasonic extraction. [13] Frying fat composition according to claim 12, characterized by that the flavoring substance is obtained by separating flavor solids after flavor extraction, preferably after ultrasonic extraction. [14] Frying fat composition according to any one of claims 7 to 13, characterized by that the flavoring substance is oily and / or is present preferably as an essential oil. [15] Frying fat composition according to any one of claims 7 to 14, characterized by that the flavoring agent is heat-resistant. [16] Frying fat composition according to any one of the preceding claims, characterized by that the fat base comprises at least one flavor improver and / or flavor enhancer, preferably monosodium glutamate. [17] Frying fat composition for combined shallow frying and seasoning of fried food, comprising a fat base and at least one flavoring, in particular according to one of the preceding claims, characterized by that the fat base is mixed with a vegetable oil, preferably olive oil. [18] Frying fat composition according to claim 1, characterized by that the vegetable oil is present in a proportion of 5 to 20 wt.%, preferably 8 to 15 wt.%, more preferably 9 to 11 wt.%, based on the total weight of the frying fat composition.