Flambéing paste

Abstract

Flambéing paste consisting of, in each case based on the total amount of the flambéing paste, - 55% by weight to 90% by weight of pure alcohol, - 5% by weight to 45% by weight of water, - 0.1% by weight to 4% by weight of at least one aroma and / or at least one flavour, - 0.1% by weight to 3% by weight of at least one type of NaCl, - 0.1% by weight to 10% by weight of at least one sweetening agent, - 0.1% by weight to 3% by weight of methylcellulose and - 0.001% by weight to 10% by weight of at least one food regulatory approved additive, wherein the amounts of the recited substances are selected within the respective limits such that the amounts thereof sum to altogether 100% by weight; and the use thereof for flambéing frozen, chilled, defrosted, cooked, grilled and fried foods, ice creams, gateaux, cakes, baked goods, chocolates, pralines, desserts and cremes, puddings, jellies, Rote Grütze and Herrencreme desserts, frozen foods, convenience foods, preserves, sauces, fonds, bouillons, alcoholic and nonalcoholic beverages, fish, seafood, sausage products, hams and meats of all kinds, fruits, vegetables, spices, cheeses, cheese fondues and grillables.

Description

Flambé paste The present invention relates to a flambé paste. Furthermore, the present invention relates to the use of the flambé paste. State of the art In its simplest form, flambéing involves pouring high-proof or pure alcohol over the food being flambéed and igniting it using an ignition source. The alcohol, which has previously spread over the surface of the food being flambéed, ignites and burns off with a comparatively cool flame. The disadvantage of this method is that it poses a risk of deflagration, and neither the alcohol, its dosage, nor the spread of the flames can be precisely controlled, so the process requires a great deal of practice and experience. In particular, the method is not suitable for the mass production of flambéed foods such as barbecued food, which must be produced in large quantities as quickly as possible with high throughput, for example at folk festivals. German patent application DE 10 2016 004 698 A1 discloses a flambé paste containing 5 to 50% by weight of alcohol (ethanol), based on the total amount of the flambé paste. This is pure alcohol and contains no denaturant. However, it may contain water, flavorings, notes of spirits such as whiskey, cognac, or rum, base substances, colorings approved under food law, and other substances commonly used in the spirits sector. Before the alcohol is added, the gelling agents and / or thickeners can be swollen with water. In principle, all gelling agents and / or thickeners approved for foodstuffs can be used. Preferably, gelling agents and / or thickeners are selected from the group consisting of gelatin, alginic acid, sodium alginate, Potassium alginate, calcium alginate, propylene glycol alginate, agar agar, carrageenan, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan gum, karaya, tara gum, gellan, pectins, amidated pectins, microcrystalline cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methyl ethyl cellulose, Carboxymethylcellulose, sodium carboxymethylcellulose, gliadin, secalin, avenin, hordein, zein, orycin and kafirin as well as the modified starches E 1400, E 1401, E 1402, E 1403, E 1404, E 1405, E 1410, E 1412, E 1413, E 1414, E 1420, E 1421, E 1422, E 1423, E 1430, E 1440, E 1441, E 1442, E 1450 and E 1451. In addition, the flambé pastes according to the invention can contain spices, liquorice, sugar, maple syrup, beetroot syrup, sugar cane extract, cane sugar, honey, flavorings, colorings approved under food law and / or chopped, preferably pasty, foodstuffs such as onion paste as flavor carriers. The color of the flame can be varied by adding flame coloring agents such as sodium-containing substances, which give the flame an intense yellow color. Chinese patent application CN 102816622A discloses a non-toxic alcohol paste containing a thickener, water, and optionally food colorings. The alcohol content, based on the total amount, is said to be between 13% and approximately 100% by weight. However, this range is highly unclear. Thickeners that can be used are hydroxypropylmethylcellulose, sodium carboxymethylcellulose, hydroxyethylcellulose, ethylcellulose, pectin, gum arabic, dextrin, sodium stearate, sodium alginate and a mixture of hydroxypropylmethylcellulose and ethylcellulose or hydroxyethylcellulose and ethylcellulose. This well-known alcohol paste has a higher calorific value and lower toxicity than industrial methanol pastes. Whether the alcohol paste can be used as a flambé paste is not clear from the Chinese patent application. It is apparently used only for heating purposes. The flambé paste known from patent application DE 10 2017 004 698 A1 already offers numerous advantages and is versatile. However, it has so far only been used in conjunction with solid grilled food. Object of the present invention The present invention was based on the task of further developing the known alcohol pastes and flambé pastes, so that a flambé paste results, which on the one hand also It is stable and storable at an alcohol content of up to 90%. It also burns well even on very cold surfaces like ice cream and does not mix with liquids, allowing drinks, liquid and creamy desserts, soups, or gravies to be flambéed. Furthermore, it is said to be suitable not only for grilling but also to surprisingly enhance the flavor and aroma of a wide variety of raw or prepared foods, even without the use of barbecue sauces and seasoning sauces. The inventive solution Accordingly, the flambé paste according to the invention was found according to patent claim 1. Preferred embodiments can be found in the dependent patent claims 2 to 6. Furthermore, the inventive use of the flambé paste according to the invention was found according to patent claim 7. Advantages of the invention in view of the prior art, it was surprising and not foreseeable for the person skilled in the art that the object of the present invention could be achieved by means of the flambé paste according to the invention and its use according to the invention. The flambé paste according to the invention was, on the one hand, stable and storable even at an alcohol content of up to 90% and, on the other hand, it burned even on very cold surfaces such as Ice cream performed well. This meant that the flambé paste developed according to the invention had a lower temperature than alcohol itself, significantly expanding its application possibilities. It also did not mix with liquids, but floated on the liquids due to its low density, so that drinks, liquid and cream-like desserts, Soups or gravies could be flambéed. Furthermore, it could be used not only for grilling, but also to surprisingly enhance the flavor and aroma of a wide variety of raw or prepared foods, even without the use of barbecue sauces and seasoning sauces. What was particularly surprising was that during and after use of the flambé paste according to the invention, the alcohol taste was barely noticeable or even completely absent, even without the addition of amyl alcohol. Detailed description of the invention The flambé paste according to the invention consists of, in each case based on the total amount of the flambé paste, - 55 to 90 wt.% pure alcohol, - 5 wt.% to 45 wt.%, preferably 10 wt.% to 50 wt.% and in particular 20 wt.% to 50 wt.% water, - 0.1 wt.% to 4 wt.%, preferably 0.2 wt.% to 3.5 wt.% and in particular 0.3 wt.% to 3 wt.% of at least one aromatic substance and / or at least one flavoring agent, - 0.1 wt.% to 3 wt.% of at least one type of NaCl, - 0.1 wt.% to 10 wt.%, preferably 0.2 wt.% to 8 wt.% and in particular 0.3 wt.% to 7 wt.% of at least one sweetener, - 0.1 wt.% to 4 wt.%, preferably 0.2 wt.% to 3.5 wt.% and in particular 0.3 wt.% to 3 wt.% methylcellulose and - 0.001% to 10% by weight of at least one additive permitted under food law, whereby the quantities of the said substances are chosen within the respective limits so that their total quantities add up to 100% by weight. Pure alcohol is alcohol without denaturing additives. Drinking water is preferably used. The flavorings and / or aromas are preferably commercially available distillates, aromas, natural flavors, extracts, colors, concentrates, and herbal blends. Such flavorings and / or aromas are available, for example, from VÖGELE INGREDIENTS, 74384 Lauffen, Germany. Website (February 24, 2021): www.voegele-ingredients.com expelled. Preferably, the NaCl is selected from the group consisting of sea salt, rock salt, fleur de sal, Himalayan salt, black salt, evaporated salt and Hawaiian salt, mixtures of at least two of the above-mentioned salts and salt-spice mixtures. The flambé paste according to the invention contains at least one additive approved under food law, which is preferably selected from the group consisting of vinegars, spices, spice mixtures, spice pastes, amyl alcohol, pasty foods and dyes, is selected. The surprising peculiarity of the methylcellulose, which is mandatory according to the invention, is that it is a food additive approved under food law with the number E461 and also functions as a thickener, increasing the viscosity of a food. See page 4, number 25, of the appendix "Additives, legal summary from EC Regulation (Regulation) 1333 / 2008 on food additives," published by the Upper Austrian Food Inspection Association: Additives, legal summary from EC Regulation (Regulation) 1333 / 2008 on food additives", Association of the Food Inspection Authority of Upper Austria Search results for "methylcellulose" - Additives Online and the Wikipedia article "List of food additives": List of food additives - Wikipedia The usual well-known and well-known spices such as vanilla, anise, turmeric, chili, pepper, coriander, caraway, rosemary, paprika, curry, mustard seeds, cement, juniper, oregano, thyme, marjoram, garlic, wild garlic, Arabic coffee spice, degus, zahtar, Agfrican rub, berbere, chakalaka, cloves, harissa, nutmeg, cumin, pink berries, cinnamon, sesame, saffron as well as Asian, Oriental, Asian and South American spice mixtures can be used as spices or for spice mixtures and spice pastes. Unseasoned, seasoned, and flavored vinegars such as spirit vinegar, wine vinegar, balsamic vinegar, fruit vinegar, grain vinegar, vegetable vinegar, rice vinegar, whey vinegar, balsamic vinegar, and honey vinegar can be added to the flambé paste according to the invention. According to the invention, the flambé paste according to the invention is used for flambéing frozen, chilled, thawed, cooked, grilled, and fried foods, ice creams, gateaux, cakes, pastries, chocolate, pralines, desserts, and creams such as pudding, jelly, red fruit compote, or men's cream, frozen foods, convenience products, canned goods, sauces, stocks, bouillons, alcoholic and non-alcoholic beverages, fish, seafood, sausages, ham, and all types of meat, fruit, vegetables, spices, cheeses, cheese fondues, and grilled foods. It is surprising that the flambé paste does not mix with the drinks, sauces, stocks and creams, but floats on their surface, which is a great advantage for flambéing. Furthermore, given that alcohol usually does not burn, or only very poorly, on cold surfaces, it is surprising that frozen foods and desserts such as ice cream and ice cream cakes can be flambéed without any problems. Many new and special tastes and aromas are created by flambéing spice sauces such as A1 steak sauce, oyster sauce, barbecue sauce, chili sauce, chimichurri, chutney, in particular mango, quince chili, pumpkin-tomato, green tomato, strawberry-chili, plum, apricot, plum, zucchini, cherry, cranberry, tomato-peach, apple-onion, pear, gooseberry, citrus, rosehip, mirabelle, blackberry, date-banana and rhubarb chutney, Cumberland sauce, Dave's Insanity sauce, fish sauce, fruit mustard sauce, garum, hoisin sauce, HP sauce, ketchup, in particular tomato ketchup, spice ketchup, barbecue ketchup and curry ketchup, mayonnaise, pesto, relish, sambal, S-chug, mustard, especially sweet, medium and hot mustard, honey mustard, herb mustard, beer mustard, Dijon mustard, horseradish mustard, tarragon mustard and pepper mustard, sriracha- Sauce, soy sauce, sweet soy sauce, sweet and spicy soy sauce, Tabasco sauce, teppanyaki sauce, teriyaki sauce and Worcestershire sauce. The same applies to flambéing fruit sauces, dessert sauces and syrups such as vanilla sauce, raspberry sauce, cranberry sauce, blueberry sauce, mango sauce, orange sauce, Strawberry sauce or chocolate sauce, sugar syrup, honey or maple syrup with the flambé sauce according to the invention. The same applies to flambéing fruit and vegetable juices such as apple juice, pear juice, orange juice, grapefruit juice, pineapple juice, mango juice, or tomato juice, alcoholic beverages such as all types of cocktails or punch, and non-alcoholic beverages such as mineral water, cocoa, coffee, or tea with the flambéing paste according to the invention. Likewise, jams and preserves of all types such as orange marmalade, strawberry jam, raspberry jam, plum jam, apricot jam, apricot jam, cranberry jam, blueberry jam, apple puree, or quince jam can be flambéed with the flambéing paste according to the invention. Since the flambéing paste according to the invention is storage-stable, it can be filled into bottles or dispensers. Preferably, it is placed in a chamber of the dispenser according to the German patent application DE 10 2016 004 698 A1 , page 5, paragraphs

[0038] until

[0042] , in conjunction with patent claims 7 to 10, as well as in the international patent application WO 2017 / 182121, page 12, lines 1 to 24, in conjunction with the figure, wherein the other chamber is filled with sugar syrup, for example. When applied simultaneously to a cake, the flambé paste according to the invention settles on the sugar syrup and does not mix with it. The flambéing then produces an excellent-tasting, caramelized surface. The invention is explained in more detail using the following examples and comparative tests. Example 1 The production and use of a flambé paste with whisky flavour according to the invention 0.5 parts by weight of methylcellulose (E461) was swollen with 10.5 parts by weight of water. 1.18 parts by weight of whiskey flavoring, 0.5 parts by weight of sea salt, 2.5 parts by weight of honey, and 30 parts by weight of alcohol (corresponding to 66.40 wt%) were added to the resulting paste. The resulting mixture was homogenized to obtain the inventive whiskey-flavored flambé paste. Ice cream was taken directly from the freezer compartment of a refrigerator and poured over with the flambé paste. The flambé paste was ignited with a gas torch and burned completely. The still-cold ice cream was covered with caramelized honey and had a pleasant whiskey aroma. Gravy was poured over the inventive flambé paste. The flambé paste did not mix with the gravy, but rather floated on its surface. The flambé paste was ignited with a gas burner and burned completely. This gave the gravy a particularly piquant flavor and a pleasant whiskey aroma. The experiment was repeated with a men's cream. Here, too, the flambé paste didn't blend with the cream, but rather floated on its surface. The flambéing process added a special sweet and smoky flavor. A chilled Bloody Mary cocktail with tomato was poured over the inventive flambé paste in a glass. The flambé paste did not mix with the cocktail, but rather floated on its surface. The flambé paste was ignited with a gas torch and burned completely. This gave the cocktail a new, particularly pleasant flavor. Grilled beef steaks were coated with Dave's Insanity Sauce and flambéed using the dual-chamber dispenser described in international patent application WO 2017 / 182121, page 12, lines 1 to 24, in conjunction with the figure. This gave the beef steaks a deliciously sweet and spicy crust. Comparative test series V1 Example 1 was prepared with 0.5 parts by weight of each of the thickeners gelatin, alginic acid, sodium alginate, potassium alginate, calcium alginate, propylene glycol alginate, agar-agar, carrageenan, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan gum, karaya, tara gum, gellan gum, pectins, amidated pectins, microcrystalline cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, gliadin, secalin, avenin, hordein, zein, orycin and kafirin as well as the modified starches E 1400, E 1401, E 1402, E 1403, E 1404, E 1405, E 1410, E 1412, E 1413, E 1414, E 1420, E 1421 , E 1422, E 1423, E 1430, E 1440, E 1441 , E 1442, E 1450 and E1451 repeated. The resulting comparison pastes were unstable and released most or all of their alcohol into the flambéed goods. During the flambéing tests, an unpleasant odor and smoke development were frequently observed. The production and use of a whiskey-flavored flambé paste according to the invention 0.5 parts by weight of methylcellulose (E461) was swollen with 14 parts by weight of water. To the resulting paste, 0.57 parts by weight of gin distillate with a floral note, 0.25 parts by weight of sea salt, 2.5 parts by weight of sugar, and 30 parts by weight of alcohol (equivalent to 72.76 wt%) was added. The resulting mixture was homogenized, yielding the gin-flavored flambé paste according to the invention. The inventive test series of Example 1 was repeated using the inventive flambé paste with the gin distillate. New, outstanding flavor and aroma notes were also obtained. Comparative Test Series V2 Comparative test series V1 was repeated using the thickeners listed there. Overall, unsatisfactory results were obtained. The burning properties of the inventive flambé paste of Example 2 The flambé paste from Example 2 was poured onto a flat, -20 °C porcelain plate and ignited. It burned completely without any problems, leaving behind a tasty, aromatic, caramelized residue.

Claims

Patent claims 1. Flambé paste, consisting of, based on the total quantity of the flambé paste, - 55% to 90% by weight pure alcohol, - 5% to 45% w / w water, - 0.1% to 4% w / w at least one flavoring and / or at least one flavouring, - 0.1% to 3% w / w at least one type of NaCl, - 0.1% to 10% w / w at least one sweetener, - 0.1% to 3% w / w methylcellulose and - 0.001% by weight to 10% by weight of at least one food additive permitted under food law, wherein the quantities of the aforementioned substances are chosen within the respective limits so that their total quantities add up to 100% by weight.

2. Flambé paste according to claim 1, characterized in that the flavorings and / or flavourings are distillates.

3. Flambé paste according to claim 2, characterized in that the flavorings, flavorings, and flavorings are selected from the group consisting of flavorings, natural flavorings, extracts, colorings, concentrates, and herb mixtures.

4. Flambé pastes according to any one of claims 1 to 3, characterized in that the at least one sweetener is selected from the group consisting of table sugar, invert sugar, cane sugar, dextrose, licorice, maple syrup, beet syrup, sugar cane extract, and honey.

5. Flambé pastes according to any one of claims 1 to 4, characterized in that the at least one type of sodium chloride is selected from the group consisting of sea salt, rock salt, fleur de sel, Himalayan salt, black salt, evaporated salt, and Hawaiian salt, mixtures of at least two of the aforementioned salts, and salt-spice mixtures. 6.Flambé paste according to one of claims 1 to 5, characterized in that the at least one food-legally approved additive is from the group. The flambé paste is selected from vinegars, spices, spice blends, spice pastes, amyl alcohol, pasty foods, colorings, and methylcellulose. Use of the flambé paste according to any one of claims 1 to 6 for flambéing frozen, chilled, thawed, cooked, grilled, and roasted foods, ice creams, tarts, cakes, pastries, chocolates, pralines, desserts and creams, puddings, jellies, red berry compote, Herrencreme, frozen foods, convenience products, canned goods, sauces, stocks, bouillons, alcoholic and non-alcoholic beverages, fish, seafood, sausages, ham and meat of all kinds, fruits, vegetables, spices, cheeses, cheese fondues, and grilled foods.