• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a semi-finished product based on a partially cooked seasoned potato. This semi-finished product comprises a potato product which comprises a partially cooked or cooked potato and marinade, wherein the marinade comprises butter and / or butter fractions and / or one or more vegetable fats and herbs. The partially cooked or cooked potato is at least partially permeated by the marinade.
    公开号:BE1018533A3
    申请号:E2007/0604
    申请日:2007-12-18
    公开日:2011-03-01
    发明作者:Andreas Rauscheder；Frank Salzer
    申请人:Meggle Ag；
    IPC主号:
    专利说明:

    DESCRIPTION
    GRILL POTATO
    The invention relates to a semi-finished product based on a partially cooked or cooked seasoned potato.
    Potatoes are a popular side dish, for example with vegetables, meat or fish dishes. Various forms of preparation for potatoes are known, such as mash, gratin, soufflé, boiled potatoes or baked potatoes, dumplings or rösti. However, compared to other alternative side dishes such as rice and pasta, the preparation of potatoes is relatively time-consuming. For this reason, in recent years, ready-made products and semi-finished potatoes have been developed and marketed. For example, pommes fries, croquettes and rösti are available as ready-made frozen foods.
    Patent application DE 28 22 964 describes a process for the preparation of pre-cooked potatoes such as, for example, baked potatoes, in which the complete non-seasoned potatoes are cooked in a two-stage cooking process and subsequently heated in air. DE 28 27 555 describes the preparation of precooked fruits and vegetables, such as, for example, potatoes.
    In the utility model DE 201 00 417 a potato-snack dish is described which consists of a pre-cooked potato which has a recess filled with a milk product on its upper side. The potato snack dish can be prepared by the consumer in the microwave or in a convection oven.
    Potatoes are also an ideal side dish when grilling. Here, the relatively long preparation time of potatoes is a particular disadvantage. It would be desirable that potatoes could be prepared as quickly as meat, for example. Moreover, the burning of the potato must be prevented as much as possible. The ready-to-eat potato products described in the prior art are not suitable for this purpose, they must be protected against burning by, for example, packaging in aluminum foil when prepared on the grill. Moreover, with the potato product described in DE 201 00 417, there is a problem that the milk product present is not protected against outflow and can drip into the grill.
    The object of the present invention is therefore to provide potatoes in a form that allows a simple, easy and fast preparation on the grill. In addition, the potatoes should be pre-cooked so far as possible that they can be prepared within a few minutes.
    This object is achieved by the present invention by providing a potato product, comprising partially cooked or cooked potatoes and marinade, which comprises butter, and / or butter fractions, one or more vegetable fats and herbs, wherein the partially cooked or cooked potato is at least least partially permeated by the marinade.
    The potato product according to the invention is particularly suitable for preparation on the grill, in the pan or in the oven. The fat of the butter and / or vegetable fat present in the marinade prevents burning of the potato and results in a crispy, spicy potato product. Because the marinade according to the invention at least partially penetrates the potato and moreover sticks to the surface of the potato, fat is prevented from dripping into the hot grill coals and catching fire.
    Starting from at least parts of the surface of the potato, the marinade penetrates the partially cooked or cooked potato respectively. According to the invention, it is possible that the partially cooked or cooked meat is completely permeated by the marinade or that only parts of the potato are permeated by the marinade.
    The marinade can be drawn into the potato from the total surface or from parts of the surface.
    The marinade according to the invention comprises butter and / or butter fractions, one or more vegetable fats and herbs. The fat present reduces the risk of burning the potato when preparing it on the grill, and it also acts as a seasoning. In one embodiment, the marinade contains about 5 to 70% by weight of butter and / or butter fractions and / or 5 to 70% by weight of vegetable fat, based on the total weight of the marinade. The butter content in the composition of the marinade is advantageously about 5 to 50%, preferably 10 to 20% and particularly preferably, for example, about 15%. The vegetable fat content is preferably about 5 to 50%, for example about 15%.
    According to the invention, the term "butter" is defined as a spreadable fat product consisting exclusively of milk and / or milk products with fat as an essential component, whereby other substances necessary for preparation may also be added, insofar as these substances are not intended to completely form a milk component or partially replaced. According to this definition, butter has a milk fat content of at least 80% and at most 90%, a maximum water content of 16%, and a maximum fat-free dry milk content of 2%.
    According to the invention, the term "butter fractions" is understood to mean fractions of butter fat obtainable by fractionation of butter. Butter contains various milk fats that are primarily composed of triglycerides and fatty acids. The melting points of the milk fats present in butter are approximately 4 to 50 ° C depending on the fat molecule. On the basis of the different melting points, butter can be physically separated by fractionation into individual butter fractions with special physical properties. The fractionation of butter known in the art makes it possible to vary the respective content of the different milk fats and to obtain a butter fraction with certain properties, such as a higher or lower melting point. In one embodiment, the marinade according to the invention contains butter, but no additional butter fractions.
    The vegetable fats present in the marinade can be selected from any high-melting plant fats and low-melting vegetable oils. Examples of high-melting plant fats are, for example, palm fat and coconut fat. For example, vegetable oils may include sunflower oil, corn germ oil and olive oil. Rapeseed oil is preferably used for nutritional physiological reasons.
    The marinade also includes herbs. The term "herbs" according to the invention comprises any conventional herbs and spices and combinations thereof. For example, the herbs may include garlic, basil, mugwort, savory, borage, watercress, chili, curry powder, dill, tarragon, chervil, cherry, lovage, marjoram, melissa, mint, oregano, paprika, parsley, pepper, rosemary, sage, salt, sorrel, chives, thyme, hyssop, onions and / or garlic are present separately or in random combinations. The herbs may be present in any form, for example, they may be in chopped, chopped form, as an extract, in fresh form or in dried, frozen or heat-treated form.
    According to the invention, the potato can in principle be selected from arbitrary varieties of potatoes. Special, particularly suitable potato varieties can easily be determined experimentally. The tests can preferably be carried out in practice with a charcoal grill. The use of an electric grill is recommended for the laboratory.
    According to the invention, the potato can be present in its entirety or in two, three, four or more parts and the use of the term "potato" is not to be understood as limiting the presence in the form of a whole potato. The potato is preferably divided into two halves, quarters or pieces of any other size.
    In an embodiment of the invention, the potato is peeled entirely or at least partially. Alternatively, the potato may be present unpeeled. For example, according to the invention, an unpeeled potato divided into two or more pieces can be provided. The potato is preferably penetrated by the marinade from those parts of the surface that do not contain a skin.
    In one embodiment, the potato has at least one tool in which the surface of the potato is enlarged. Such a working piece preferably has recesses, for example grooves and / or holes. Preferably, grooves are provided in the form of long, narrow recesses in parts of the potato surface. The enlargement of the potato surface by a tool facilitates the penetration of the marinade into the potato. For example, a potato according to the invention can be present in two or more pieces, the cutting surfaces being provided with grooves.
    The contact surface with the grill rack is considerably reduced by the grooves, so that the sticking of the potato is clearly reduced.
    In one embodiment of the present invention, the marinade may additionally contain at least one low-fat or fat-reduced component.
    This may, for example, take the form of yogurt, buttermilk, crème fraiche, fresh cheese, whey or water.
    In addition, the marinade may contain further additives as desired. Examples of such further ingredients are flavorings, preferably natural flavorings, acidifying agents such as, for example, citric acid, etc. Furthermore, stabilizers such as sodium citrate, potassium phosphate, sodium pyrophosphate or polyphosphates may be added to the marinade.
    In a preferred embodiment of the invention, the marinade contains no preservatives. However, as an alternative, it is also possible to provide preservatives. When preservatives are present, it is preferably sorbic acid, sodium sorbate, potassium sorbate and / or calcium sorbate. In principle, however, any other preservatives that are customary in the art can also be present.
    A potato product according to the invention can be obtained in an embodiment with a method comprising the following steps: (i) optionally pretreatment of a potato, (ii) bringing the optionally pretreated potato into contact with the marinade, (iii) the yarn or partially cooking the marinated potato.
    For example, in the optional pre-treatment step (i), the potato can be processed mechanically. Step (i) preferably comprises a processing step in which the surface of the potato is increased compared to a raw potato. By increasing the potato surface area by means of a processing step, the penetration of the marinade into the potato is facilitated.
    For example, step (i) may comprise dividing the potato into one or more pieces such as, for example, into halves, quarters, or into any other number of pieces. Alternatively or additionally in step (i) the skin of the potato can be completely or partially removed. In one embodiment, the potato peel is not removed.
    Furthermore, the pretreatment in step (i) may include providing recesses in at least one portion of the potato. For example, grooves and / or holes can be made in the potato. Grooves are preferably provided in the form of long, narrow recesses in peeled parts of the potato surface or on cutting surfaces. For example, a peeled or unpeeled potato according to the invention can be divided into two or more pieces and the cutting surfaces can each be provided with grooves.
    The pretreatment in step (i) may further include blanching the potato. In addition, it is possible to blanch whole potatoes or potatoes divided into pieces or mechanically pre-treated.
    After the optional pre-treatment, step (ii) is followed by bringing the potato into contact with the marinade. When a pre-treated potato is brought into contact with the marinade, the contact with the marinade can take place at the total potato surface or especially at one or more mechanically processed parts of the potato. For example, with a potato divided into two or more pieces, contact with the marinade can only take place at the cutting edges, while the unprocessed potato surface is not brought into contact with the marinade. If, during the pre-treatment in step (i), the potato is mechanically processed in such a way that the surface area is enlarged in at least parts compared to an untreated potato, a larger surface area is thereby available for penetrating the marinade into the potato. When recesses, such as, for example, grooves or holes, are provided in the potato, contact with the marinade can take place especially in these areas. That is, for example, the marinade can be introduced into the holes present in the potato and from there can penetrate into the interior of the potato.
    After marinating the potato, one or more potatoes or potato pieces can optionally be packaged separately or together in portions of two or more. For this purpose, the package should preferably be chosen so that it is resistant to heat and impervious to the marinade. For example, the packaging can take place in a suitable foil.
    In step (iii), the marinated and possibly packaged potato is partially cooked or fully cooked. The step of partial yarn or yarn may include, for example, autoclaving or pasteurizing the potato. The potato is thereby preferably heated under pressure. The cooking time is reduced by heating under pressure. Heating under pressure improves the penetration of the marinade into the potato. The duration of the cooking process can vary depending on the size of the potato or potato pieces and the type of potato used.
    Moreover, autoclaving or pasteurization serves to guarantee the desired shelf life.
    The heating time is at 100 to 110 ° C, preferably 103 ° C, between 30 and 60 minutes.
    The potato is pre-cooked to such an extent that it only needs to be heated for a few minutes later, for example on the grill, in the pan or in the oven, to obtain a finished product. Alternatively, the potato can be fully pre-cooked, so that heating and / or tanning is only required as desired.
    According to the invention, if the potato was packaged before the partial yarn or yarn, this first package can be left around the potato product, or the obtained potato product can be repackaged after step (iii). If the potato was cooked in the unpacked state, the resulting potato product can be packaged after (iii).
    Due to the preparation method according to the invention, the marinade penetrates the potato and preferably does not drip out of the potato even when heated later. That is why the potato product can also be placed on the grill without foil. Due to the fat present in the marinade, burning of the potato on the grill or in the oven is reduced, moreover the sticking of the potato by the grooves is reduced and a particularly crispy potato is obtained.
    An embodiment of the invention relates to a potato product as described above which comprises an at least partially pierced, partially cooked or cooked potato and a package. In one embodiment, the package can be chosen such that it is resistant to heat and can be left behind when the potato is being prepared on the grill or in the oven around the potato. Alternatively, the package may be selected to provide for removal of the package for subsequent heating.
    In one embodiment, the potato product according to the invention is present in an airtight package. Furthermore, the potato product is preferably packaged under a protective atmosphere. A product packaged in this way has a particularly long shelf life.
    Example
    Potato with a diameter of approximately 55 mm, halved, with longitudinal grooves, marinated with:
    Butter 1.25%
    Rapeseed oil 1.25%
    Herbal preparation 5.00%
    Vacuum-packed and cooked under pressure at 103 ° C.
    权利要求:
    Claims (24)
    [1]
    Potato product, comprising partially cooked or cooked potato and marinade comprising butter and / or butter fractions and / or one or more vegetable fats and herbs, characterized in that the partially cooked or cooked potato is at least partially permeated by the marinade.
    [2]
    Potato product according to claim 1, characterized in that the marinade has penetrated into the potato from at least parts of the surface of the potato.
    [3]
    Potato product according to one of the preceding claims, characterized in that the potato contains at least one processing piece in which the surface of the potato is enlarged.
    [4]
    Potato product according to claim 3, characterized in that the workpiece contains recesses, preferably grooves and / or holes.
    [5]
    Potato product according to claim 4, characterized in that the marinade is partially forced into the potato from the processing piece.
    [6]
    Potato product according to one of the preceding claims, characterized in that the potato is present in whole or in 2, 3, 4 or more parts.
    [7]
    Potato product according to one of the preceding claims, characterized in that the potato is cut into parts and / or at least partially peeled.
    [8]
    Potato product according to one of the preceding claims, characterized in that the marinade comprises 5-70% by weight of butter and / or butter fractions and 5-70% by weight of vegetable fat.
    [9]
    Potato product according to one of the preceding claims, characterized in that the vegetable fats are selected from high-melting vegetable fats such as palm fat and coconut fat and / or vegetable oils such as sunflower oil, corn germ oil, rapeseed oil and olive oil.
    [10]
    Potato product according to one of the preceding claims, characterized in that the herbs are selected from wild garlic, basil, mugwort, savory, borage, watercress, chili, curry powder, dill, tarragon, chervil, cherry, lovage, marjoram, melissa, mint, oregano, sweet pepper, parsley, pepper, rosemary, sage, salt, sorrel, chives, thyme, hyssop, onions and / or garlic.
    [11]
    Potato product according to one of the preceding claims, characterized in that the marinade further contains at least one low-fat, fat-reduced component.
    [12]
    Potato product according to claim 11, characterized in that the low-fat, fat-reduced component of the marinade is selected from yogurt, fresh cheese, buttermilk, crème fraiche, whey and / or water.
    [13]
    A potato product according to any one of the preceding claims, which can be obtained by a method comprising: (i) optionally pretreatment of a potato, (ii) bringing the optionally pretreated potato into contact with the marinade, (iii) partially or completely cooking the marinated potato.
    [14]
    The potato product of claim 13, wherein the pretreatment in step (i) comprises the mechanical processing of at least a portion of the potato.
    [15]
    The potato product according to claim 13 or 14, wherein the pre-treatment in step (i) comprises dividing the potato into two or more pieces.
    [16]
    Potato product according to any of claims 13-15, wherein the pre-treatment in step (i) comprises providing recesses, in particular grooves and / or holes in at least a part of the potato.
    [17]
    A potato product according to any of claims 13-16, wherein the pre-treatment in step (i) comprises blanching the potato.
    [18]
    A potato product according to any one of claims 14 to 17, wherein the pre-treated potato is contacted with the marinade at least in the mechanically processed part.
    [19]
    A potato product according to any one of claims 13-18, wherein the marinated potato is packaged separately or together in portions of two or more before being partially or wholly cooked in step (iii).
    [20]
    '20. Potato product according to any of claims 13-19, wherein the partial yarn or yarn in step (iii) comprises autoclaying or pasteurizing.
    [21]
    A potato product according to any one of claims 13-20, wherein step! (iii) can include heating under pressure.
    [22]
    Potato product according to any of claims 13-21, wherein the partially cooked or cooked potato product is packaged or repacked after step (iii). ;
    [23]
    Potato product according to one of the preceding claims, characterized in that potato products are packaged separately or together in portions of two or more potato products. ; ;
    [24]
    Potato product according to claim 23, characterized in that the potato products are packaged in a vacuum-sealed or gas-tight package under a protected atmosphere. *****
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    同族专利:
    公开号 | 公开日
    NL2001049C2|2012-01-10|
    DE202007011683U1|2008-02-07|
    AT10468U1|2009-04-15|
    NL2001049A1|2009-02-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
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    US4751093A|1983-03-15|1988-06-14|Leon Hong|Preparation of fried potato pieces|
    JPS60145065A|1984-01-05|1985-07-31|S K Satsukou Sangyo Kk|Preparation of food using potato as main material|
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    US20040115312A1|2002-12-16|2004-06-17|Caldwell Russell L.|Shaped-potato sandwich product|
    FR2862492A1|2004-06-21|2005-05-27|Jean Louis Malique|Potato-based food product comprises chunks of potato with skin coated in duck fat and vacuum-packed ready for cooking|
    法律状态:
    2011-06-30| RE| Patent lapsed|Effective date: 20101231 |
    优先权:
    申请号 | 申请日 | 专利标题
    DE202007011683|2007-08-21|
    DE202007011683U|DE202007011683U1|2007-08-21|2007-08-21|Grill potatoes|
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