• 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 present invention relates to methods for preparing fresh croquettes. The methods include providing a mashed potato mass, optionally adding one or more ingredients selected from the list comprising preservatives, colorants, water, salt, spices, egg products, dairy products and fats, and mixing the mashed potato mass and said one or more multiple ingredients, shaping said mashed potato mass, wherein said mashed potato mass has a temperature of a minimum of 75 ° C and a maximum of 85 ° C, and the finishing of the fresh croquettes. The present invention also relates to the use of a mashed potato mass with a temperature of at least 75 ° C and at most 85 ° C during the shaping of said mashed potato mass in a method for preparing fresh croquettes.
    公开号:BE1024334B1
    申请号:E2017/5330
    申请日:2017-05-09
    公开日:2018-01-25
    发明作者:Tom Kelderman
    申请人:Kelkro Besloten Vennootschap Met Beperkte Aansprakelijkheid；
    IPC主号:
    专利说明:

    Priority date:
    International classification: A23L 19/12, A23L 19/18, A23P 30/20 Application number: BE2017 / 5330
    Date of submission: 09/05/2017
    Holder:
    KELKRO private limited liability company
    2900, SHOTS
    Belgium
    Inventor:
    KELDERMAN Tom 2900 SCHOTEN Belgium
    Methods for preparing fresh croquettes
    The present invention relates to methods of preparing fresh croquettes. The methods include providing a mashed potato mass, optionally adding one or more ingredients selected from the list including preservatives, dyes, water, salt, spices, egg products, milk products and fats, and mixing the mashed potato and said one or multiple ingredients, shaping said mashed potato mass, said mashed potato mass having a temperature of at least 75 ° C and a maximum of 85 ° C, and finishing the fresh croquettes. The present invention also relates to the use of a mashed potato mass with a temperature of a minimum of 75 ° C and a maximum of 85 ° C during the molding of said mashed potato mass in a method for preparing fresh croquettes.
    BELGIAN INVENTION PATENT
    FPS Economy, K.M.O., Self-employed & Energy
    Publication number: 1024334 Filing number: BE2017 / 5330
    Intellectual Property Office
    International Classification: A23L 19/12 A23L 19/18 A23P 30/20 Date of Issue: 25/01/2018
    The Minister of Economy,
    Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;
    Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;
    Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;
    Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;
    Having regard to the application for an invention patent received by the Intellectual Property Office on 09/05/2017.
    Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.
    Decision:
    Article 1
    KELKRO private limited liability company, Taxanderlei 54, 2900 SCHOTEN Belgium;
    represented by
    GOESAERT Hans, Ed. Gevaertdreef 10a, 9830, ST MARTENS LATEM;
    DE CLERCQ Ann, Ed. Gevaertdreef 10a, 9830, ST MARTENS LATEM;
    VANHALST Koen Victor Rachel, Ed. Gevaertdreef 10a, 9830, ST MARTENS LATEM;
    LESTHAEGHE David, Ed. Gevaertdreef 10a, 9830, ST MARTENS LATEM;
    a Belgian invention patent with a term of 20 years, subject to payment of the annual fees as referred to in Article XI.48, § 1 of the Economic Law Code, for: Methods for preparing fresh croquettes.
    INVENTOR (S):
    KELDERMAN Tom, Taxanderlei 54, 2900, SCHOTEN;
    PRIORITY:
    BREAKDOWN:
    Split from basic application: Filing date of the basic application:
    Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the Merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).
    Brussels, 25/01/2018,
    With special authorization:
    BE2017 / 5330
    METHODS FOR PREPARING FRESH CRIBS
    FIELD OF THE INVENTION
    Provided herein are methods for preparing fresh croquettes.
    BACKGROUND OF THE INVENTION
    Fresh potato croquettes are usually formed by mixing mashed potatoes with egg yolk, salt and pepper and grated nutmeg and allowing this mixture to rest in a cool place, then pressing the cooled mixture into a croquette mold. The croquettes are then covered with a thin layer of flour, egg whites and breadcrumbs.
    Fresh potato croquette producers are often confronted with problems such as cracking of the croquettes' crust during baking or a fried croquette whose crust is not crispy and / or whose potato filling is dry and / or not (sufficiently) creamy. .
    Thus, there is a need for improved methods of preparing fresh croquettes.
    SUMMARY OF THE INVENTION
    The present invention provides a solution to one or more of the above-mentioned challenges.
    According to a first embodiment, the present invention relates to a method for preparing fresh croquettes, the method comprising:
    (a) providing a mashed potato mass;
    (b) optionally adding one or more ingredients selected from the list including preservatives, dyes, water, salt, spices, egg products, milk products and fats, and mixing the mashed potato mass and said one or more ingredients;
    (c) shaping said mashed potato mass, said mashed potato mass having a temperature of at least 75 ° C and at most 85 ° C; and (d) finishing the fresh croquettes
    Preferably a method in which the shaping of said mashed potato mass is done by extrusion.
    Preferably a method in which the provision of a mashed potato mass comprises mashing cooked potatoes.
    BE2017 / 5330
    Preferably a method in which the finishing of the fresh croquettes, the cooling of the shaped potato mass to a temperature of maximum 15 ° C; and / or breading said shaped potato mass to obtain a croquette.
    Preferably a method in which cooling said shaped potato mass to a temperature of maximum 15 ° C comprises step-by-step cooling.
    Preferably a method in which said shaped potato mass remains at least 3 minutes at 7 ° C and a zonal air displacement of 15000m 3 per hour, at least 4 minutes stays at 4 ° C zonal and a zonal air displacement of 20000m 3 per hour; a minimum stay of 4 minutes at 1 ° C and a zonal air displacement of 25000m 3 per hour and a minimum stay of 4 minutes at 2 ° C and a zonal air displacement of 20000m 3 per hour.
    According to an embodiment, the present invention relates to the use of a mashed potato mass with a temperature of at least 75 ° C and at most 85 ° C during the molding of said mashed potato mass in a method for preparing fresh croquettes.
    DETAILED DESCRIPTION OF THE INVENTION
    Although they potentially serve as a guide to the concept, any reference in the claims will not be construed as limiting its scope.
    As used herein, the singular forms include a, it, and the both singular and plural unless the context clearly indicates otherwise.
    The terms encompassing, encompassing and including as used herein are synonymous with including, containing or containing, containing, and are inclusive or open-ended and do not exclude additional, unlisted members, elements or method steps. The terms encompassing, encompassing and including when reference is made to said components, elements or process steps include also embodiments consisting of said recited components, elements or process steps.
    In addition, the terms first, second, third and the like are used in the description and in the claims to distinguish between similar elements and not necessarily for describing a sequential or chronological order unless otherwise indicated. It will be appreciated that the terms thus used are interchangeable under suitable conditions and that the embodiments described herein may operate in a different order than described or illustrated herein.
    BE2017 / 5330
    The values, as used herein to refer to a measurable value, such as a parameter, an amount, a duration, and the like, are intended to include variations of +/- 10% or less, preferably +/- 5% or less, more preferably +/- 1% or less, and even more preferably +/- 0.1% or less of the declared value, insofar as such variations are suitable for one or more of the technical effects contemplated herein , to assure. It will be understood that each value as used herein is itself specifically and preferably disclosed.
    The listing of numerical ranges by endpoints includes all numbers and fractions that are within the respective ranges, as well as the listed endpoints.
    All documents cited in the current description are hereby incorporated by reference in their entirety.
    Unless otherwise defined, all terms used in the concepts described herein, including the technical and scientific terms, have the meanings as commonly understood by one skilled in the art. For further guidance, definitions for the terms used have been included in the description to better understand the teachings of the current description. The terms and definitions used herein are intended only to aid in the understanding of the teaching provided herein.
    Reference in this description to one embodiment or an embodiment means that a particular feature, structure or property described in connection with the embodiment is included in at least one embodiment contemplated herein. Thus, the use of the terms in one embodiment or in an embodiment in different locations throughout this description does not necessarily all refer to the same embodiment, but it can. Furthermore, the specific features, structures or properties can be combined in any suitable manner, as would be apparent to one skilled in the art from this disclosure, in one or more embodiments. In addition, while some embodiments described herein include some, but not other, features included in other embodiments, combinations of features of different embodiments are also contemplated herein, and form different embodiments, as will be apparent to those skilled in the art. For example, in the appended claims, any of the features of the claimed embodiments can be used in any combination.
    The present invention provides a solution to one or more of the above-mentioned challenges. The current inventors found that it is shaping
    BE2017 / 5330 of fresh croquettes with a warm, instead of cooled, mashed potato mass and / or the subsequent step-by-step cooling of the shaped croquettes ensures a better creaminess of the fresh croquettes.
    According to a first embodiment, the present invention relates to a method for preparing fresh croquettes, the method comprising:
    (a) providing a mashed potato mass;
    (b) optionally adding one or more ingredients selected from the list including preservatives, flavorings, water, salt, spices, egg products, milk products, fats, and mixing the mashed potato mass and said one or more ingredients;
    (c) shaping the mashed potato mass, said mashed potato mass having a temperature of a minimum of 50 ° C and a maximum of 100 ° C, preferably a minimum of 70 ° C and a maximum of 90 ° C, more preferably a minimum of 75 ° C and a maximum of 85 ° C; and (d) finishing the fresh croquettes.
    The term croquette as used herein refers to a fresh croquette or potato croquette consisting of a filling and a casing and is usually intended for frying. Said filling consists of at least 70% potatoes, preferably at least 80%, more preferably at least 90% potatoes and optionally vegetables such as carrot, leek, cauliflower, red cabbage, sauerkraut, broccoli or onion, fruits such as cranberries, meat products such as bacon, mushrooms , mushrooms or fresh herbs. Said casing usually consists of egg whites, flour, breadcrumbs, batter / batter preferably consisting of starch and water, and / or spices, and optionally fragments of nuts, such as almonds, hazelnuts, chestnuts. Fresh potato croquettes can usually be kept for a minimum of 10 days and a maximum of 12 days at a temperature of maximum ° 4 C and are usually not intended for freezing. A croquette can take all kinds of forms. Non-limiting examples of croquette shapes are cylinder, ellipsoid, convex, and more specialized croquette shapes such as the pinecone, preferably a cylinder.
    The term shaping, as used herein, refers to shaping or modeling a mass into a desired shape. Preferably, the mashed potato mass is shaped into a croquette shape, more preferably into a cylinder.
    The term "preservatives" or "preservatives" as used herein refers to products that can improve the shelf life of a food product and / or
    Extend BE2017 / 5330. Non-limiting examples of preservatives are preservatives authorized in the European Union with E numbers E200-252 such as E211 sodium benzoate,
    E202 potassium sorbate, E203 calcium sorbate, E212 potassium benzoate and E213 calcium benzoate.
    The term dyes, "as used herein, refers to agents that allow the coloring of a nutrient, such as a potato mass. Non-limiting examples of dyes are dyes allowed in the European Union with E numbers E100-199 such as E100 (curcumin), E160 (a) (carotene) and E160 (b) (annatto).
    The term "spices" as used herein refers to a naturally aromatic plant compound that adds flavor to food. Non-limiting examples of spices are: pepper, saffron, chili powder, cayenne pepper, tarragon, parsley, and nutmeg, preferably pepper and nutmeg.
    The term "egg products" as used herein refers to a product made from eggs. Non-limiting examples of egg products are liquid whole egg, liquid egg white, liquid egg yolk (egg yolk), powdered whole egg, powdered egg white and powdered egg yolk or a mixture thereof, preferably liquid egg yolk.
    The term "milk products" as used herein refers to a product made from fresh milk. Non-limiting examples of milk products are whole milk, semi-skimmed milk, skimmed milk or cream.
    The term "fats" as used herein refers to energy-rich nutrients made from glycerol and fatty acids suitable for the preparation of food products. Non-limiting examples of fats are oils such as olive oil and sunflower oil, minarines, margarines, butter, semi-skimmed butter and farm butter, preferably farm butter.
    In certain embodiments of the method of preparing fresh croquettes, a mashed potato mass is provided by mashing cooked potatoes.
    The term cooked or “cooked”, as used herein, refers to the status of long hit food items that have lost their stiffness. A cooked food product is usually more digestible than the disheveled version of said food product. Food products can be cooked by cooking, baking, roasting, stir-frying or stewing, preferably cooking.
    The term mashing, as used herein, refers to the crushing, crushing, grinding, and / or removing coarse pieces from cooked food. The mashing can be carried out according to a method known to the person skilled in the art, such as, for example, with a mixer, pestle or stirring screen, preferably a stirring screen.
    BE2017 / 5330
    In certain embodiments of the method for preparing fresh croquettes, the mashed potato mass is sieved, preferably through a sieve of up to 3 mm mesh opening, more preferably through a sieve of up to 2 mm mesh opening, even more preferably through a sieve of maximum 1.5 mm mesh opening. All potato fragments larger than the selected mesh opening are preferably removed, for example via a separator.
    In certain embodiments of the method of preparing fresh croquettes, shaping of the mashed potato mass is by extrusion. Extrusion can be done according to a method known by the skilled person.
    The term "extrusion" or "extrusion" as used herein refers to a molding technique in which a deformable material (the mashed potato mass) is pressed under high pressure through a hollow or solid mold (die). This extrusion die can contain one or more openings that will help determine the shape of the extruded mashed potato mass. Preferably, the extrusion die has one or more circular openings with a diameter of at least 2 cm, 2.5 cm, 3 cm, 3.5 cm, or 4 cm, preferably at least 2.5 cm. Optionally, the extruded mashed potato mass can be divided into cylinders with a length of at least 4 cm, 4.5 cm, 5 cm, 5.5 cm, 6 cm, 6.5 cm, 7 cm, preferably at least 6 cm. The division can be done using a cutting device. The slicer may be any slicer known to those skilled in the art and is preferably a knife or wire that rotates at a distance of up to 1 mm from the extrusion die on the side where the extruded flow of mashed potato mass leaves the extrusion die. The blade preferably rotates at a speed between 10 and 1000 revolutions per minute. The person skilled in the art will know how to adjust the parameters of the cutting device (number and size of the knives, rotation speed, etc.) and / or the shape of the one or more openings in the extrusion die to obtain a certain croquette shape.
    In certain embodiments of the method of preparing fresh croquettes, the mashed potato mass is shaped into a cylinder shape.
    In certain embodiments of the method for preparing fresh croquettes, the potatoes have a temperature of at least 50 ° C and at most 100 ° C, preferably at least 70 ° C and at most 90 ° C, more preferably at least 75 ° C and at most 85 ° C, such as 75 ° C, 76 ° C, 77 ° C, 78 ° C, 79 ° C; 80 ° C, 81 ° C, 82 ° C, 82 ° C, 83 ° C,
    84 ° C or 85 ° C, even more preferably 77 ° C, during mashing; while mixing the mashed potato mass with one or more ingredients selected from the list including preservatives, dyes, water, salt, spices, egg products,
    BE2017 / 5330 milk products, fats; and during the shaping of the mashed potato mass.
    In certain embodiments of the method of preparing fresh croquettes, finishing the fresh croquettes (step d) comprises cooling the shaped potato mass to a temperature of up to 15 ° C; and / or breading the shaped potato mass.
    The term "breading" as used herein refers to providing a wrapper around a food product that gives the food product a crispy crust during cooking. Said casing usually consists of breadcrumbs, batter or batter preferably consisting of starch and water, and / or spices, and optionally fragments of nuts, such as almonds, hazelnuts, chestnuts. The breading can take place by a method known by the skilled person. For example, the shaped potato mass can be sprayed with a batter or batter consisting of starch and water, and then wrapped with breadcrumbs on a vibrating conveyor belt.
    In certain embodiments of the method of preparing fresh croquettes, the shaped potato mass is breaded at least once, twice or three times, preferably once.
    In certain embodiments of the method for preparing fresh croquettes, the shaped potato mass is cooled to a temperature of maximum 12 ° C, maximum 11 ° C, maximum 10 ° C, preferably to a temperature of 10 ° C, preferably before the shaped potato mass is breaded.
    In certain embodiments of the method for preparing fresh croquettes, the shaped potato mass is cooled step by step.
    In certain embodiments of the method for preparing fresh croquettes, the shaped potato mass is cooled in an adjustable temperature cooling tower.
    In certain embodiments of the method of preparing fresh croquettes, the shaped potato mass is cooled by a stepwise cooling method, said shaped potato mass remaining for a minimum of 2 minutes at a maximum of 8 ° C, a minimum of 3 minutes at a maximum of 5 ° C; a minimum stay of 3 minutes at a maximum of 2 ° C and a minimum stay of 3 minutes at a maximum of 3 ° C.
    In certain embodiments of the method of preparing fresh croquettes, the shaped potato mass is cooled by a stepwise cooling method, said shaped potato mass remaining at 7 ° C for at least 3 minutes, at 4 ° C for at least 4 minutes; stay at 1 ° C for at least 4 minutes and stay at 2 ° C for at least 4 minutes.
    BE2017 / 5330
    In certain embodiments of the method for preparing fresh croquettes, the shaped potato mass is cooled by a stepwise cooling method, said shaped potato mass remaining at 7 ° C for a minimum of 3 minutes and a zonal air displacement of 15000 m 3 per hour, at least at 4 minutes 4 ° C zonal and a zonal air displacement of 20000 m 3 per hour; a minimum stay of 4 minutes at 1 ° C and a zonal air displacement of 25000 m 3 per hour and a minimum stay of 4 minutes at 2 ° C and a zonal air displacement of 20000 m 3 per hour.
    The term "zonal air flow" or "zonal air flow" as used herein refers to the amount of air moved within a given time unit at a given location. The unit of air flow is m 3 per hour and can be calculated by multiplying the value of the air velocity (m per sec) and the diameter of the air duct (m 2 ). Air velocity can be measured with an anemometer, for example a vane anemometer.
    In certain embodiments of the process for preparing fresh croquettes, the entire process is performed by machine.
    According to a second embodiment, the present invention relates to the use of a mashed potato mass with a temperature of at least 50 ° C and at most 100 ° C, preferably at least 70 ° C and at most 90 ° C, more preferably at least 75 ° C and up to 85 ° C, such as 75 ° C, 76 ° C, 77 ° C, 78 ° C, 79 ° C; 80 ° C, 81 ° C,
    82 ° C, 82 ° C, 83 ° C, 84 ° C or 85 ° C, even more preferably 77 ° C, during the shaping of the mashed potato mass in a method of preparing fresh croquettes
    The following examples are provided to illustrate the present invention and are by no means intended and should not be construed in any way to limit the scope of the present invention.
    EXAMPLES
    Example 1: Shaping a mashed potato mass with a temperature of 77 ° C
    Potatoes are boiled and then mashed and seasoned without cooling the potato mass. Afterwards, the mashed potato mass is shaped at a temperature of 77 ° C by means of extrusion. After the shaped potato mass has cooled, this shaped potato mass is breaded in order to obtain fresh croquettes.
    2017/5330
    BE2017 / 5330
    After baking these fresh croquettes, the fried croquette is judged on the taste, appearance and crispness of the crust and the smoothness of the potato filling.
    ΒΕ2δβΖ (Έ133θ330
    权利要求:
    Claims (7)
    [1]
    CONCLUSIONS
    A method for preparing fresh croquettes, the method comprising:
    (a) providing a mashed potato mass;
    (b) optionally adding one or more ingredients selected from the list including preservatives, dyes, water, salt, spices, egg products, milk products and fats, and mixing the mashed potato mass and said one or more ingredients;
    (c) shaping said mashed potato mass, said mashed potato mass having a temperature of at least 75 ° C and at most 85 ° C; and (d) finishing the fresh croquettes, the finishing of the fresh croquettes comprising cooling the shaped potato mass to a temperature of up to 15 ° C.
    [2]
    The method of claim 1, wherein shaping said mashed potato mass is by extrusion.
    [3]
    The method of claim 1 or 2, wherein providing a mashed potato mass comprises mashing cooked potatoes.
    [4]
    The method according to any one of the preceding claims, wherein finishing the fresh croquettes comprises breading said shaped potato mass to obtain a croquette.
    [5]
    The method according to any of the preceding claims, wherein cooling said shaped potato mass to a temperature of up to 15 ° C comprises stepwise cooling.
    [6]
    The method according to any one of the preceding claims, wherein said shaped potato mass remains at least 3 minutes at 7 ° C and a zonal air displacement of 15000m 3 per hour, at least 4 minutes at 4 ° C zonal and a zonal air displacement of 20000m 3 per hour. ; a minimum stay of 4 minutes at 1 ° C and a zonal air displacement of 25000m 3 per hour and a minimum stay of 4 minutes at 2 ° C and a zonal air displacement of 20000m 3 per hour.
    [7]
    Use of a mashed potato mass with a temperature of at least 2 ° 2 ® 330 330 75 ° C and a maximum of 85 ° C during the shaping of said mashed potato mass in a method for preparing fresh croquettes, comprising cooling the shaped potato mass to a temperature of maximum
    5 15 ° C.
    2017/5330
    BE2017 / 5330
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    同族专利:
    公开号 | 公开日
    BE1024334B9|2018-06-06|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2422344A1|1978-01-31|1979-11-09|Mercer Ltd F B|EDIBLE PRODUCT AS WELL AS PROCESS AND APPARATUS FOR ITS MANUFACTURE|
    FR2440160A1|1978-10-30|1980-05-30|Bay Simon|Fruit shaped potato based croquette - contg. mineral salt, nutmeg and egg-yolk|
    EP2336191A1|2009-12-15|2011-06-22|Shin-Etsu Chemical Co., Ltd.|Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose|
    法律状态:
    2018-02-28| FG| Patent granted|Effective date: 20180125 |
    优先权:
    申请号 | 申请日 | 专利标题
    BE20175330A|BE1024334B9|2017-05-09|2017-05-09|Methods for preparing fresh croquettes|BE20175330A| BE1024334B9|2017-05-09|2017-05-09|Methods for preparing fresh croquettes|
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