Meat food preparation suitable for microwave cooking

Abstract

The invention relates to a meat food preparation comprising thinly sliced ​​meat and a seasoning comprising fat and sugar. (Fig. 1)

Description

Title of the invention: Meat food preparation adapted for microwave cooking

[0001] The present invention relates to the field of food.

[0002] Traditionally, meat is cooked in a pan (steaks) or in the oven (roasts): experience proves that these are the most suitable cooking methods to restore all the flavor of the meat.

[0003] While a microwave oven can be used to reheat already cooked meat, it is not suitable for cooking raw meat: the organoleptic qualities of the meat are lost, and the result is a tasteless food.

[0004] However, nearly 90% of French households are equipped with a microwave oven, and microwave cooking is generally faster and allows the use of non-specific contents that can also be used as dishes and are easier to clean than a pan or roasting dish.

[0005] In addition, since cooking in a microwave oven takes place in a closed environment, there is significantly less odor, steam or smoke released into the kitchen.

[0006] It would therefore be optimal to be able to cook meat in a microwave oven in a way that produces tasty food.

[0007] The present invention is specifically intended to meet this objective.

[0008] For this purpose, the present invention relates to a meat food preparation comprising thinly sliced ​​meat, and a seasoning comprising fat and sugar.

[0009] This seasoning, which can be pre-mixed with the meat, or mixed by the consumer upon opening the package, allows in particular a Maillard reaction to take place when the meat is heated in microwaves.

[0010] Such a reaction, which takes place between the sugar and the proteins of the meat, under the action of the heat given off in particular by the fat, makes it possible to give the meat thus cooked flavors pleasant for the consumer.

[0011] According to other optional features of the preparation according to the invention, taken alone or in combination:

[0012] - the weight of the meat relative to the total weight of the preparation is between 80% and 95%, and preferably between 90% and 95%, and preferably approximately equal to 90%: these proportions are optimal from the point of view of the taste of the meat after cooking;

[0013] - the meat is in the form of strips whose dimensions are between between 10x5x1 mm and 200x10x5 mm, and preferably between 20x5x1 mm and 60x10x2 mm, and are preferably approximately equal to 40x5x2 mm: such a cut of the meat, different from grinding, makes it possible to obtain pieces which are better coated by the oily seasoning, and which cook quickly and evenly;

[0014] - the meat is beef: the preparation according to the invention is indeed particularly suitable for this type of meat;

[0015] - the weight of sugar relative to the total weight of the preparation is between 0.7% and 4%, and preferably between 2% and 3%, and is preferably approximately equal to 2.5%: this proportion of sugar is optimal from the point of view of the progress of the Maillard reaction;

[0016] - the fat is a vegetable oil chosen from the group comprising the Sunflower, rapeseed, corn, soybean and grapeseed oils: these vegetable oils have the advantage of having a relatively low smoke point, which allows for a rapid temperature rise, facilitating the cooking of meat; this smoke point remains above 100°C, preventing the formation of unpleasant or toxic aromatic components during cooking; in addition, these oils have a relatively low viscosity, as well as good ionic conductivity;

[0017] - the weight of the fat relative to the total weight of the preparation is included between 2% and 10%, and preferably between 4% and 8%, and is preferably approximately equal to 5.1%;

[0018] - the preparation according to the invention further comprises salt, the weight of which is given the total weight of the preparation is between 0.4% and 1.8%, and preferably between 0.8% and 1.2%, and is preferably approximately equal to 0.42%: this salt, in addition to its taste contribution, contributes to the rapid temperature rise of the meat during microwave cooking and to the homogeneity of the cooking;

[0019] - the preparation according to the invention further comprises starch, the weight of which relative to the total weight of the preparation is between 0.01% and 0.5%, and preferably between 0.2% and 0.4%, and is preferably approximately equal to 0.35%: the starch allows the water and juice of the meat to be absorbed, thus avoiding boiling the meat;

[0020] - the preparation according to the invention further comprises fibers, the weight of which is given the total weight of the preparation is between 0.01% and 2%, and preferably between 0.3% and 1%, and is preferably approximately equal to 0.6%: like starch, fibers allow the absorption of water and juice from the meat;

[0021] - the preparation according to the invention further comprising spices and / or other dry ingredients, the weight of which, relative to the total weight of the preparation, is between 0.01% and 4%, and preferably between 0.5% and 2%, and is preferably approximately equal to 1.03%: these spices and / or dry ingredients also contribute to water absorption, and help to improve the appearance and aroma of the meat;

[0022] - the preparation according to the invention further comprises water, the weight of which is the total weight of the preparation is between 0% and 8%, and preferably between 0% and 5%, and is preferably substantially equal to 0%.

[0023] The present invention also relates to a method of manufacturing a preparation according to the above, in which on the one hand the meat is finely sliced, and on the other hand said seasoning is prepared, these two products are mixed and they are packaged prior to consumption: in this variant, the consumer receives raw meat marinated in the seasoning, which can be put directly into a microwave oven for cooking.

[0024] The present invention also relates to a method of manufacturing a preparation according to the above, in which on the one hand the meat is finely sliced, and on the other hand said seasoning is prepared, these two separate products are put in packaging prior to consumption, and they are mixed after opening the packaging: in this variant, the consumer himself mixes the seasoning with the raw meat, before putting the seasoned meat in a microwave oven for cooking.

[0025] Other features and advantages of the invention will become apparent from the following description, with reference to the accompanying figures, which illustrate:

[0026] [Fig. 1]: a view of thin slices of meat used for food preparation according to the invention, and

[0027] [Fig.2]: a view of a slicer allowing the meat to be cut in three dimensions in order to obtain the thin slices of meat visible on [Fig.1].

[0028] In what follows, the weight proportions of the different ingredients of the preparation (meat, oil, sugar, salt, starch, fibers, spices, etc.) have been indicated above, and will not be repeated in what follows, for the sake of brevity.

[0029] The food preparation according to the invention relates particularly to beef, but is not limited to this meat.

[0030] Preferably, the beef chosen for the preparation according to the invention is medium lean (2% to 10% by weight of fat), marbled (classes 2 to 5 of the Interbev interprofessional guide), of medium tenderness (classified 2 stars), and exhibiting medium firmness or elasticity.

[0031] The muscles eligible for food preparation according to the invention are, preferably: the unpeeled chuck without sinew head, the flank steak, the baron's aiguillette, the boat, the short rib, the marbled, the sirloin, the twin.

[0032] Other muscles may be suitable, but may require adjustments in the cutting and / or in the recipe of the preparation.

[0033] The raw meat is cut in three dimensions, and not ground, unlike a minced steak: the aim is typically to obtain small parallelepipeds of meat -or strips - as can be seen in [Fig.1].

[0034] These strips of meat can typically be obtained using a slicer of the Treif Twister 412 type, identified under number 243157V02, marketed by the company Marel, and visible in [Fig.2].

[0035] Such a slicer includes a chamber for receiving the sliced ​​meat, and a cylinder for pushing the meat against two superimposed cutting grids 1 and a rotating snail-type blade 3.

[0036] This method of cutting the meat makes it possible to obtain pieces that can be easily coated with the seasoning described below, and that can be cooked quickly and evenly.

[0037] To obtain the food preparation according to the invention, these pieces of meat are therefore mixed with a specific seasoning.

[0038] This seasoning includes at least one fat and sugar.

[0039] The fat is preferably a vegetable oil, chosen from the group including sunflower, rapeseed, corn, soybean, and grapeseed oils.

[0040] Sugar and oil, in combination with meat proteins, allow for a glycation reaction known as Maillard reaction, which gives cooked meat pleasant aromas and pigments for the consumer.

[0041] Preferably, the seasoning also includes salt, which both enhances the flavor of the meat, absorbs water, and facilitates heating during microwave cooking.

[0042] It is also believed that salt allows the extraction of proteins from meat which promote the Maillard reaction.

[0043] Optionally, the seasoning may include starch.

[0044] Preferably, a starch that can hydrate easily, has a low gelatinization temperature and a low rate of retrogradation will be chosen.

[0045] Examples of suitable starches include rice starch, cassava starch, potato starch, waxy maize starch, as well as modified starches with the aforementioned characteristics.

[0046] This starch allows the water and juice of the meat to be absorbed during microwave cooking, in order to avoid the boiled meat effect undesirable to the consumer.

[0047] The use of fibers for seasoning can also be considered, for the same purpose as the use of starch: these fibers can be used instead of or in addition to starch.

[0048] These fibers must exhibit good texturing capacity and a low retrogradation rate.

[0049] These fibers may come from dried plant ingredients which may also contribute to the aromaticity of the product, or be added specifically to fulfill the aforementioned function of absorbing water and meat juice.

[0050] An example of a suitable fiber is chicory fiber.

[0051] Optionally, the seasoning may also include spices and other dry ingredients that, on the one hand, reduce the activity of the water present in the meat, and on the other hand, improve the appearance and aroma of the product.

[0052] By way of example, when using beef for food preparation according to the invention, red ingredients such as paprika and tomato powder are particularly interesting.

[0053] Other ingredients that may be used include beetroot powder, dried bell pepper, Espelette pepper, dehydrated fried onions, garlic powder, curry, pepper...

[0054] Optionally, the seasoning may also include water: in this case, it is necessary that the seasoning include starch and / or fibers, in order to absorb this water during cooking.

[0055] The food preparation according to the invention can be presented to the consumer mainly in two forms.

[0056] In a first form, the seasoning and the pieces of meat are mixed in the factory, then packaged under a protective atmosphere or under vacuum.

[0057] In this case, when the consumer opens the packaging, he just has to make sure to dilute the pieces of meat, then place them directly in the microwave oven: this homogeneity of mixing the meat with the seasoning improves the absorption of the microwaves and the uniformity of the cooking.

[0058] In a second variant, the seasoning and the pieces of meat are prepared separately in the factory, then packaged separately in a single package.

[0059] In this case, when the consumer opens the packaging, he must pour the seasoning onto pieces of meat, and ensure the mixing himself before starting the cooking in the microwave oven.

[0060] In a variant of this second form, the liquid (oil or oily part) and solid (sugar, salt, spices, ingredients...) parts can themselves be presented in separate packaging, and be mixed by the consumer directly with the pieces of meat.

[0061] This variant may have the advantage of better preservation of the seasoning.

[0062] As will be understood from the foregoing, the food preparation according to the invention and the associated process make it possible to prepare raw meat in such a way that, once cooked in a microwave oven, it has certain characteristics of appearance, flavour and texture very satisfactory to the consumer, and in any case quite comparable to the characteristics that can be obtained with traditional pan or oven cooking.

[0063] The food preparation and the process according to the invention thus make it possible to combine the organoleptic advantages of such traditional cooking with the practicality and speed of microwave cooking.

[0064] Naturally, the invention is described above by way of example. It is understood that a person skilled in the art is able to carry out different embodiments of the invention without departing from the scope of the invention.

Claims

Demands

1. Cameo food preparation comprising thinly sliced ​​meat, and a seasoning comprising fat and sugar.

2. Preparation according to claim 1, wherein the weight of the meat relative to the total weight of the preparation is between 80% and 95%, and preferably between 90% and 95%, and is preferably substantially equal to 90%.

3. Preparation according to any one of claims 1 or 2, wherein the meat is in the form of strips having dimensions between 10x5x1 mm and 200x10x5 mm, and preferably between 20x5x1 mm and 60x10x2 mm, and are preferably substantially equal to 40x5x2 mm.

4. Preparation according to any one of the preceding claims, wherein the meat is beef.

5. Preparation according to any one of the preceding claims, wherein the weight of sugar relative to the total weight of the preparation is between 0.7% and 4%, and preferably between 2% and 3%, and is preferably substantially equal to 2.5%.

6. A preparation according to any one of the preceding claims, wherein the fat is a vegetable oil selected from the group comprising sunflower, rapeseed, corn, soybean and grapeseed oils.

7. Preparation according to claim 6, wherein the weight of the fat relative to the total weight of the preparation is between 2% and 10%, and preferably between 4% and 8%, and is preferably substantially equal to 5.1%.

8. A preparation according to any one of the preceding claims, further comprising salt, the weight of which, relative to the total weight of the preparation, is between 0.4% and 1.8%, and preferably between 0.8% and 1.2%, and is preferably substantially equal to 0.42%.

9. A preparation according to any one of the preceding claims, further comprising starch, the weight of which, relative to the total weight of the preparation, is between 0.01% and 0.5%, and preferably between 0.2% and 0.4%, and is preferably substantially equal to 0.35%.

10. A preparation according to any one of the preceding claims, further comprising fibers, the weight of which, relative to the total weight of the preparation, is between 0.01% and 2%, and preferably between 0.3% and 1%, and is preferably substantially equal to 0.6%.

11. A preparation according to any one of the preceding claims, further comprising spices and / or other dry ingredients, the weight of which, relative to the total weight of the preparation, is between 0.01% and 4%, and preferably between 0.5% and 2%, and is preferably substantially equal to 1.03%.

12. Preparation according to any one of the preceding claims, further comprising water, the weight of which relative to the total weight of the preparation is between 0% and 8%, and preferably between 0% and 5%, and is preferably substantially equal to 0%.

13. A method for manufacturing a preparation according to any one of the preceding claims, wherein on the one hand the meat is finely sliced, and on the other hand said seasoning is prepared, these two products are mixed and they are packaged prior to consumption.

14. A method for manufacturing a preparation according to any one of claims 1 to 12, wherein on the one hand the meat is finely sliced, and on the other hand said seasoning is prepared, these two products are placed separately in packaging prior to consumption, and they are mixed after opening the packaging.

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