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    • 专利摘要:
    Procedure for the elaboration of foods that comprise a rice base. Process for the preparation of foods comprising a rice base; wherein the process comprises the steps of boiling and reserving the broths, oils and/or fats derived from cooking a first group of ingredients until reducing them obtaining a viscous fluid; to later mix them with a second group of solid ingredients and a quantity of raw rice, obtaining a unique mixture; and finally mix this unique mixture with a third group of uncooked ingredients, ready to be packaged and sterilized in one or more containers for sale and marketing, and ready to be heated and served for consumption keeping all the taste of the elaborated product. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2576000A1
    申请号:ES201630646
    申请日:2016-05-18
    公开日:2016-07-04
    发明作者:Enrique Reyna Domenech
    申请人:Color Productos S L；Color Productos SL；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Procedure for the preparation of foods comprising a rice base TECHNICAL FIELD OF THE INVENTION
    The present invention relates to a process for the preparation of foods comprising a rice base, and to the food product obtained based on the application of said procedure, reducing its cooking time with a series of ingredients such as meat, vegetable fish and / or vegetables; where both are located within the chemical-agri-food industry, and specifically in the sector of prepared and packaged foods arranged for later cooking and consumption both at a particular consumer level and in a restaurant, bar, or establishments catering restaurant fast food.
    The process for the preparation of foods comprising a rice base, significantly reducing its cooking and packaging time, is the object of the invention and its main purpose is to describe its procedure based on a reduction of multiple broths to achieve a so-called Viscous fluid and its immediate combination of ingredients in a union called Unica Mix with raw rice, reducing the natural cooking time of the rice and its liquid-free packaging in one or more packages. The result is applicable for foods such as chicken paella (meat), brown rice (fish) and vegetable paella (vegetables) and for any type of rice: dry, hot, sweet, etc .; which are packaged without liquids and in its most convenient state (for example: In natural type preserved or refrigerated or frozen for gastronomic consumption) and are marketed ready to be later cooked in less time and served both in a context of particular consumer and companies in the culinary restoration sector; where said foods retain all the flavor of the food cooked at the moment and with homemade flavor, thanks to the novel process of elaboration of foods that comprise a rice base, said procedure presenting a series of novel and perfectly structured stages to be able to be implemented industrially, being able to add additional new stages in order to increase ingredients or condiments to older people, depending on the type of rice recipe in particular to be made.
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    BACKGROUND OF THE INVENTION
    As an introduction, the commercial presentation of packaged foods based on rice, ready for subsequent heating and tasting, is widely known. In this sense, there is the culinary exploitation of rice and its different variants and with different industrial techniques: for example cooked rice with broth; with raw rice with broth; semi-cooked or cooked rice frozen or boiled and even cooked or semi-cooked refrigerated, etc. Where in the usual way, the process for the preparation of food comprises a rice base as the primary ingredient and at least one incorporation of secondary ingredients that can be meat and / or fish and / or vegetables in solid form or in the form of powders or liquids in the form of sauces or broths. In this way, two preparation procedures used today are known:
    A) A first procedure, so-called pre-cooked, comprising the stages of pre-cooking together both the primary rice ingredient, and the secondary ingredients mixed with a base of broths or sauces based on ingredients such as meat or fish and / or vegetables. In this way, said mixture is packaged in one or two containers for, once acquired by the user, the consumer himself who has to pour the contents into a casserole or similar, and proceed to cooking the rice with the broth included in the bowl or with water and combine sauces or powders and in the usual time of the rice that is around 20 minutes. They are usually presented in plastic, glass or metal containers at room temperature, refrigerated or frozen.
    B) A second procedure, so-called cooked, which comprises the stages of reheating together both the primary ingredient cooked frozen rice, quasi-cooked or quasi-boiled as the secondary ingredients cooked with secondary ingredients with a meat or fish base and / or vegetables, dissolved with sauces that aim to achieve their particular flavor. Once purchased by the user, it is the consumer himself who has to pour the contents into a casserole or similar, to proceed to microwave heating or to saute the rice together with the rest of the ingredients included in the container, reducing or completing the cooking time of the rice by the only procedure of reheating the product by not carrying broths and the rice being already quasi-cooked or fully cooked. They can be presented in plastic, glass or metal containers at room temperature, refrigerated or frozen.
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    But in both modalities of preparation and subsequent packaging, it stands out - in the first place - the loss of original flavor of the packaged foods, since once mixed with the rice and finished the product, said rice does not absorb the flavors in all the ingredients having been previously cooked or precooked since they are lost over time, due to the type of packaging, of the Kquidos or broths that diminish the original flavors, not obtaining a degree of satisfaction of the food comparable to the taste and flavor of a rice preparation at the time in a homemade way. But, and secondly, it must also be taken into account that the preparation of a food based on raw or precooked rice takes a specific amount of time to cook the rice in general, added to the total time with cooking of the attached ingredients in particular. In synthesis, it is difficult for the home consumer in particular and for the professional cook or restaurateur, to have a reduced time of approximately half, to be able to prepare this food in the home, as in a restaurant, restaurant, bar, restaurant, catering company , or fast food establishments.
    That is why, in view of the inconvenience of taste and time from both pre-cooked and cooked rice-based foods on the market: the appearance of a procedure for the preparation of foods that comprise a food base is necessary. rice and at least some primary ingredients that can be meat and / or fish, and at least some secondary, tertiary and quaternary ingredients that can be meat and / or fish with vegetables and / or vegetables, - together with solid and chunky food of the ingredients-, that guarantee a unique food quality and taste similar to the rice cooked at home and at the moment, and that implies a reduced processing time that results in a perceptible improvement for both the private consumer and for an establishment restaurant catering type restaurant, bar, or fast food establishments. This procedure is formed by a small number of perfectly structured and clear stages that make up a novel elaboration with respect to the state of the art known to date.
    DESCRIPTION OF THE INVENTION
    The present invention relates to a process for the preparation of foods comprising a rice base; which includes the following stages:
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    a) cooking a first group of ingredients defined as primary ingredients;
    b) reserve, on the one hand the broths and on the other the oils and / or fats, both derived from the cooking of the primary ingredients;
    c) reduce said reserved broths in step b), until obtaining a liquid defined as Viscous Fluid;
    d) cook a second group of ingredients;
    e) reserve, on the one hand, the solid part and, on the other hand, the oils and / or fats, both derived from the cooking of the second group of ingredients in step d);
    f) make a first mixture of:
    -a quantity of raw rice,
    - the solid part reserved in step e), and corresponding to the second group of cooked ingredients; Y
    - the Viscous Fluid obtained in step c), until a mixture of ingredients defined as Single Blend is obtained;
    g) make a second mixture of:
    - the only mix,
    - a third group of uncooked ingredients defined as quaternary ingredients,
    - oils and / or fats derived from the cooking of said primary and reserved ingredients in step b); Y
    - oils and / or fats derived from the cooking of the second group of ingredients and reserved in step e);
    h) packaging said second mixture obtained in step g) in a container;
    i) sterilize said container in an autoclave; Y
    j) take said sterilized container to the corresponding packaging and storage for sale and consumption. And thus obtaining a product packaged in a single container.
    Thanks to the sequencing of the steps of the process object of the invention, such a procedure can be structured through three main lines, where the main novelties of the procedure object of the invention are observed, unlike the state of the current known art:
    - A first line intended to obtain the broths and oils / fats of the groups of primary ingredients, reserved to achieve reductions of part of the invention of the so-called Viscous Fluid, so that said Viscous Fluid has a relative humidity of approximately 90 gr. of water / 100 gr. of product +/- 5 gr. of water, a density
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    about 1.05 kg / liter +/- 0.03 kg / liter, and an approximate viscosity of 60,000 cP +/- 5,000 cP. (first novelty: Sum of elements that form the broths).
    - A second line intended to obtain the solid part of the second group of ingredients, so that such ingredients converge in the part of the invention called Unica Mix (second novelty: Sum of elements that form the viscous Fluid, Solid Ingredients and Raw Rice). At this unique and specific moment of the invention, the Viscous Fluid of the first line (primary ingredients) is mixed at room temperature (25 ° C), together with the raw rice based ingredient (primary ingredient) for 3 a Approximately 5 minutes without the need for heat, cooking or cooking and together with the solids of the second line of the procedure. The so-called Unique Mix of the invention in question, achieves that the rice in the raw state and without being cooked, manages to become an approximate food condensate of 25 to 28 Bx, so that it absorbs and acquires the full flavor of the recipe that is being realizing, and introducing inside the rice grain in raw state, the full flavor of the sum of the first and second group of ingredients by a process of humidity and mixing at room temperature without the need for heat, cooking or cooking, which manages to preserve the original and natural flavors of all the ingredients, perfected with the quaternary ingredients directly added to the packaging. Once the consumer carries out the final cooking of the rice, adding only water, the raw rice is cooked in about half the time compared to the traditional cooking time of any type of raw rice (third novelty: less time ), - considering this notable reduction of time part of the invention -, since the consumer starts the cooking process based on a raw rice. In addition, the user will appreciate the original odors and flavors comparable to a homemade meal, prepared thanks to the natural aromas preserved before cooking and inserted into the uncooked rice grain, due to the particular and novel elaboration of the inventive idea.
    - A third line intended to obtain uncooked solids and cooked leftover liquids, all from the third group of ingredients in a single container for the particular consumer, and in its most convenient state (fourth novelty: type of packaging).
    As a summary, prior to packaging, there are three clearly differentiated food groups: 1st Viscous Fluid extracted from the primary ingredients: (sum of the broths); 2nd The Unique Mix: the solid ingredients of the first and second group of
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    Ingredients (Sum of Viscous Fluid, Solid Ingredients and Raw Rice), and finally, 3rd solid and liquid from the third group of ingredients.
    And thus, the food product thus obtained has four key and essential advantages over the previously known state of the art:
    First of all: the taste. The packaged product collects and presents all the flavor of the rice preparation as if it had been prepared at the moment, since the cooking of the rice by the consumer, is carried out with the liquids inserted and coming from the mixture of all the groups of ingredients primary and secondary, supplemented with the third group of uncooked ingredients, unlike the state of the art. (Sum of the broths) and (Sum of the viscous fluid, Solid Ingredients and Raw Rice).
    Second: time. The product packaged and in the state of raw rice, is ready to be cooked, reducing cooking time dramatically. The possibility of reducing the cooking time of the rice is considered about half the time or even less, arranged for its intake, unlike raw or precooked rice-based foods, which take a specific time (around 20 minutes) plus those of the mixture of ingredients, broths or sauces, in addition to the need to be aware at all times of your cooking. In this case, it is only necessary to add the product in boiling water as detailed later in the section of "the preferred realization of the invention" and rectify the salt product to the taste of the client or cook. (Less time). to the seasoning, that it is a more natural product, because when it is elaborated in an industrial way, but with a new artisanal method, since you do not have to add broths, sauces or powders for your cooking, - only final and only water -.
    - Thirdly: the packaging without broths or flavored liquids inserted only in totally raw rice and in a single container or differentiating packages of the ingredients. There is no single package in the commercial market - without liquid broths or sauces or flavoring powders for the particular consumer. Or in a variety of packages for the consumer of culinary restoration, without liquids or sauces or flavoring powders. So that the product is packaged in its most convenient state, for example, natural packaging, type preserved for the particular consumer for home cooking, or refrigerated or frozen for the consumer of the commercial gastronomic restoration, depending
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    of its cooked as bars, restaurants or fast food establishments.
    - Fourth: the preservation of flavor over time. Being a product made in a preserved state, and also, with the specific flavor implanted in the rice in the raw state, this allows the original flavors of the first and second groups of ingredients and perfected by the third group of ingredients to be safeguarded. the time of your future cooked, despite the passage of time, because the original flavors of the ingredients are preserved, as there are no liquids that naturally degrade the substances over the months.
    As regards the general procedure for multiple (professional) packaging, it presents the difference with respect to the single (homemade) packaging in that the Unica Mix does not comprise the three groups of ingredients, but these are packaged and passed through the autoclave independently, being finally mixed by the professional. So the procedure can be structured as:
    a) Cook a first group of ingredients defined as primary ingredients;
    b) reserve, on the one hand the broths and on the other the oils and / or fats, both derived from the cooking of the primary ingredients;
    c) reduce said reserved broths in step b), until obtaining a liquid defined as Viscous Fluid;
    d) make a mixture of:
    -a quantity of raw rice,
    - the Viscous Fluid obtained in step c), until a mixture of ingredients defined as Single Blend is obtained;
    e) packaging said Single Mixture obtained in step d) in a first container;
    f) cook a second group of ingredients;
    g) packaging the solid part cooked in step f), and corresponding to the second group of ingredients, in at least a second container;
    h) pack a third group of uncooked ingredients and the oils and / or fats derived from the cooking of said primary ingredients and reserved in step b), defined as quaternary ingredients, in a third container;
    i) sterilize each of the containers in an autoclave; Y
    j) take two sterilized containers to the corresponding packaging and storage for
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    sale and consumption
    Thus obtaining a product packaged in at least three containers, where the first container comprises the Unique Mix, the second container comprises the second group of ingredients, and the third container comprises the uncooked quaternary ingredients.
    It should be noted that the preferred option is contemplated in which the second group of ingredients is further subdivided into two sub-groups:
    - a first sub-group of ingredients defined as secondary ingredients; Y
    - a second subset of ingredients defined as tertiary ingredients; where both sub-groups cook independently of each other. Since the type of product may require a different type of cooking: frying, baking, etc.
    And thus, during stage g) of packaging the cooked solid part of the second group of ingredients, it is subdivided into two sub-stages:
    e1) pack the secondary ingredients cooked in step f), and whose cooking is carried out independently of the tertiary ingredients, in a second container; and e2) pack the tertiary ingredients cooked in step f), and whose cooking is carried out independently of the secondary ingredients, in a third container.
    In relation to the type of ingredients used, the option is described in which:
    - The primary ingredients, used to make the viscous fluid, include meats, fish, vegetables and / or vegetables;
    - the second group of ingredients, used to make the solid part of the food to be prepared, includes meat, fish, vegetables and / or vegetables; Y
    - Quaternary ingredients comprise uncooked foods such as spices and / or additives.
    Paying special attention to the physical properties of the Viscous Fluid, the possibility is contemplated that in stage c), of reducing the reserved broths in stage b), until obtaining a liquid defined as Viscous Fluid; the broths are reduced until the Viscous Fluid comprises:
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    - a relative humidity between 85 and 95 grams of water per 100 grams of Viscous Fluid;
    - a density between 1.02 and 1.08 kilograms per liter of Viscous Fluid; Y
    - a viscosity between 55,000 and 65,000 centipoise.
    Finally, the preferred option is described in which in the sterilizing stage of said, at least one, container in an autoclave, said sterilized is performed at a temperature between 110 and 130 degrees Celsius.
    DESCRIPTION OF THE DRAWINGS
    To complement the description that is being made, and in order to help a better vision of the characteristics of the invention, according to a Preferred Example of Practical Realization thereof, a series of drawings are accompanied as an integral part of said description. where, with an illustrative and non-limiting nature, the following has been represented:
    Figure 1.- It shows a global diagram of the general process of elaboration and unique packaging of the invention with 4 main blocks, explaining that they are the primary, secondary, tertiary and quaternary ingredients in general and their general elaboration procedure; Each block has a line that points to the objects of the invention. In addition, the object of the invention is set out in 2 hexagons: a first hexagon that stands out - the obtaining of the Viscous Fluid and the Single Mixture for raw rice until the single packaging process without broths; and a second final hexagon, highlighting the reduction in cooking time of raw rice made by the customer.
    Figure 2.- Shows the main example of the Preferred Embodiment of the Invention based on the procedure and unique packaging according to Figure 1, illustrating a standard 4-block diagram, for obtaining the Viscous Fluid and the Single Mix for chicken paella ( meat), until the single packaging process without broths; but with the particularity of explaining each of the primary, secondary, tertiary and quaternary ingredients in general and its general processing process in particular, highlighting the reduction in cooking time of raw rice made by the customer. Each block has a line that
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    It points to the 2 hexagons, objects of the invention.
    Figure 3.- It shows a second example of the Preferred Embodiment of the Invention based on the procedure and unique packaging according to Figure 1, illustrating a diagram of 4 standard blocks, for obtaining the Viscous Fluid and the Single Mix for brown rice ( fish), until the single packaging process without broths; but with the particularity of explaining each of the primary, secondary, tertiary and quaternary ingredients in general and its general processing process in particular, highlighting the reduction in cooking time of raw rice made by the customer. Each block has a line that points to the 2 hexagons, objects of the invention.
    Figure 4.- It shows a third example of the Preferred Embodiment of the Invention based on the procedure and unique packaging according to Figure 1, illustrating a diagram of 4 standard blocks, for obtaining the Viscous Fluid and the Single Mix for vegetable paella ( vegetables and vegetables), until the single packaging process without broths; but with the particularity of explaining each of the ingredients (exceptionally all vegetables and vegetables for being vegetable recipes), primary, secondary, tertiary and quaternary in general and its general process of elaboration in particular, highlighting the reduction of cooking time of the raw rice made by the customer. Each block has a line that points to the 2 hexagons, objects of the invention.
    Figure 5.- Shows a global diagram of the general process of elaboration and multiple packaging of the invention with 4 main blocks of primary, secondary, tertiary and quaternary ingredients coinciding with the ingredients described in any of the previous embodiments relating to Figures 2 to 4 ; In addition, the object of the invention is set out in 2 hexagons: a first hexagon that stands out - the obtaining of the Viscous Fluid and the Single Mixture for raw rice until the packaging process without broths; and a second final hexagon, - highlighting the reduction in cooking time of raw rice made by the customer. In this particular case the secondary, tertiary and quaternary ingredients are packaged independently to be finally mixed with water by the gastronomic professional.
    PREFERRED EMBODIMENT OF THE INVENTION
    In view of Figure 1, a block diagram illustrating the steps can be seen
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    of the general procedure for the elaboration of foods that includes a base called Viscous Fluid and another called Single Mix and four groups of ingredients for a single packaging, which are:
    - A group of primary ingredients, which must be meat and / or fish and only vegetables / vegetables for the exceptional case of vegetable recipes and the main ingredient raw rice. They are solid and liquid ingredients, cooked to obtain broths in order to achieve broth reductions, aimed at creating the Viscous Fluid of the invention.
    - a group of secondary ingredients, which must be meat and / or fish and vegetables and / or vegetables; and only vegetables and / or vegetables for the exceptional case of vegetable recipes. They are solid ingredients cooked in a particular way to obtain only solid foods, - and by way of pieces of the secondary ingredients-, directed for the Unique Mix of the invention.
    - a group of tertiary ingredients that must be meat and / or fish and only vegetables / vegetables for the exceptional case of vegetable recipes. They are only solid ingredients cooked differently from the secondary ingredients to obtain solid foods, -and by way of pieces of the tertiary ingredients-, directed for the Unique Mix of the invention.
    - a group of quaternary, liquid and / or solid ingredients. They are uncooked ingredients, usually in their natural state, without their own preparation or mixture and their natural preservatives, and ordinarily some liquid left over from the secondary and / or tertiary ingredients, and only configured to be added directly to the container.
    The process of realization object of the invention for a single packaging comprises the following steps:
    a) cooking a first group of ingredients defined as primary ingredients;
    b) reserve, on the one hand the broths and on the other the oils and / or fats, both derived from the cooking of the primary ingredients;
    c) reduce said reserved broths in step b), until obtaining a liquid defined as Viscous Fluid;
    d) cooking a second group of ingredients divided as secondary and tertiary ingredients, both being independent as to their cooking stages;
    e) reserve, on the one hand, the solid part and, on the other hand, the oils and / or fats, derivatives
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    both of the cooking of the second group of ingredients in step d);
    f) make a first mixture of:
    -a quantity of raw rice,
    - the solid part reserved in step e), and corresponding to the second group of cooked ingredients; Y
    - the Viscous Fluid obtained in step c), until a mixture of ingredients defined as Single Blend is obtained;
    g) make a second mixture of:
    - the only mix,
    - a third group of uncooked ingredients defined as quaternary ingredients,
    - oils and / or fats derived from the cooking of said primary and reserved ingredients in step b); Y
    - oils and / or fats derived from the cooking of the second group of ingredients and reserved in step e);
    h) packaging said second mixture obtained in step g) in a container;
    i) sterilize said container in an autoclave; Y
    j) take said sterilized container to the corresponding packaging and storage for sale and consumption.
    And similarly, but for the context of marketing for a company type bars, restaurants or fast food establishments, the stages are those described below, differing only in the type of packaging and mixing to be this multiple:
    a) cooking a first group of ingredients defined as primary ingredients;
    b) reserve, on the one hand the broths and on the other the oils and / or fats, both derived from the cooking of the primary ingredients;
    c) reduce said reserved broths in step b), until obtaining a liquid defined as Viscous Fluid;
    d) make a mixture of:
    -a quantity of raw rice,
    - the Viscous Fluid obtained in step c), until a mixture of ingredients defined as Single Blend is obtained;
    e) packaging said Single Mixture obtained in step d) in a first container;
    f) cook a second group of ingredients divided as secondary ingredients and
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    tertiary being both independent as to their cooking stages;
    g) packaging the solid part cooked in step f), and corresponding to the second group of ingredients, in at least a second container;
    h) pack a third group of uncooked ingredients and the oils and / or fats derived from the cooking of said primary ingredients and reserved in step b), defined as quaternary ingredients, in a third container;
    i) sterilize each of the containers in an autoclave; Y
    j) take sterilized containers to the corresponding packaging and storage for sale and consumption but in varied containers for the consumer of gastronomic restoration without liquids and in its most convenient state; for example, canned or refrigerated or frozen natural packaging for gastronomic consumption, depending on the consumer as for bars, restaurants or fast food establishments. This implies that, when packed in their respective independent containers, according to the number of necessary ingredients, it is evident that in a first container it carries the Viscous Fluid plus the Single Mix with the Raw Rice; in a second the secondary ingredients; in a third the tertiary ingredients; in a quarter the quaternary ingredients and in their most convenient state, for example, canned or refrigerated or frozen natural type packaging. And, according to the recipe, add the necessary containers with the ingredients considered for other recipes, so that they cannot be mixed in the same containers in order not to combine flavors, textures or consistencies of each ingredient of the rice recipe , as it appears in the right rectangle of figure 5.
    But more specifically, you can see in figures 2 (meat), 3 (fish) and 4 (vegetables / vegetables) some examples of realization and application of the process object of the invention. For example, in Figure 2, we explain to the expert Technician the steps to obtain chicken (meat) paella, and which are always specified, for a ration.
    a) Saute in 25 gr. of olive oil part of the primary ingredient chicken -category B- or 250 grs. of shells in a tilting pan in a temperature range between 200 ° C ± 5 ° C; reserve the primary ingredient liquid chicken fried oil. The shells are boiled% hour ± 15 minutes in 250 ml. of water for 1 serving and recycled. Once this broth is achieved, it is derived to its reduction until the Viscous Fluid is achieved, during the approximate time of 20 minutes ± 5 min. So that Viscous Fluid
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    present a relative humidity of approximately 90 gr. of water / 100 gr. of product +/- 5 gr. of water, an approximate density of 1.05 kg / liter +/- 0.03 kg / liter, and an approximate viscosity of 60,000 cP +/- 5,000 cP. (Broths sum). 100 gr are reserved. -for a serving- of raw rice. Here the procedure of the primary ingredients ends.
    b) Saute -for 1 serving- 100 gr. of green beans and boil later, reserving only the green bean, stir-fried and boiled. Saute 20 gr. from tender to tender and reserve. Boil 80 gr. of garrofon (typical Valencian legume) and to reserve. Fry 250 gr. of tomato until reduced to 60 gr. ± 5 gr. Here the procedure of the secondary ingredients ends and they are reserved for their addition to the future Unique Mix.
    c) Repeatedly boil liquids and broths from the primary ingredients as indicated in section a).
    d) Reserve the liquid part obtained after the reductions defined from stage a) to stage c), obtaining a derivative liquid called Viscous Fluid from the mixture of the primary ingredients so that said Viscous Fluid has an approximate relative humidity of 90 gr . of water / 100 gr. of product +/- 5 gr. of water, an approximate density of 1.05 kg / liter +/- 0.03 kg / liter, and an approximate viscosity of 60,000 cP +/- 5,000 cP. (Broth summation). Here the obtaining of the Viscous Fluid ends.
    e) Cook the tertiary ingredients: fry, per serving, 150 grs. of chicken -category A- type wing or half thigh in a tilting pan in a temperature range between 200 ° C ± 5 ° C; and reserve the liquid tertiary ingredient in the form of fried chicken oil. 3 gr are added. of fried paprika; 1.5 gr are added. of food coloring and 3 gr. of fried minced garlic that separates being all stewed independently ending with 3 grams. of salt, reserving the solid and liquid parts for its future added to the Single Mix. So far the process of tertiary ingredients ends.
    f) Prepare quaternary ingredients that do not require cooking: reserved chopped fried garlic, about 3 or 4 saffron pistils; a rosemary essence of 0.3 gr. per serving, in addition to unifying the oils resulting from the cooking of the primary, secondary and tertiary ingredients, to configure the liquid part of the quaternary ingredient, called fries oil in 3 grams. ± 0.5 grs. -per portion-. And natural additives to 0.05% of preservatives according to the law in force for example, vitamin C and that will not change its flavor. They do not mix with the Viscous Fluid or with the Single Mix as they go directly to the end of the packaging. So far the procedure of the quaternary ingredients that will go directly to the container of the last stage ends.
    g) Mix the Viscous Fluid with the raw rice at room temperature (25 ° C) for 3 a
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    Approximately 5 minutes without the need for heat, cooking or cooking, reducing and concentrating said mixture until an approximate food concentrate of 25 to 28 Bx is achieved. Here ends the unification of totally raw rice with the Viscous Fluid.
    h) To the combination of the Viscous Fluid with the raw rice, the solid ingredients resulting from the cooking of the secondary and tertiary ingredients are also added at room temperature without the need for heat, obtaining the so-called Unique Mix. (Sum of Viscous Fluid, Solid Ingredients and Raw Rice).
    i) Pack both the Single Mix and the liquids and solids of the quaternary ingredients set forth in section f). Here the procedure ends until it is packed.
    j) Carry, -the container or containers-, (depending on its commercial purpose, indicated in the following paragraph), in an Autoclave at a temperature between 110 ° C and 130 degrees Celsius, configured to sterilize and preserve the final product . Here ends the autoclave sterilization procedure.
    k) Take the corresponding packaging and storage for sale and consumption but in its most convenient state; for example, natural packaging preserved or chilled or frozen for domestic consumption or the catering industry. Here ends the Example of the Preferred Embodiment of the Invention.
    For the context of marketing for a company type bars, restaurants or fast food establishments, and similarly, all the steps or stages of a) to stage f) described in the single packaging are repeated as it appears in the second hexagon of Figure 5.
    From there, the consumer, who - following the simple cooking instructions, - only has to pour the ingredients either from the single container or from the multiple packages (with the rice in raw state) in boiling water in a suitable container- , rectifying salt and cooking said mixture in a conventional oven, electric hob, gas stove or even on a wood fire, reducing cooking time and traditional rest by half or less and always depending on the source of heat used, keeping all the original flavor of a homemade dish to which it is usually necessary to add long processing times prior to the single cooking of rice in the raw state. (As an example, chicken paella, homemade style, takes a traditional preparation of time between 1% and 2 hours of time, as collected in the recipes).
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    Thus, this has been the technique that is the object of the invention and its main purpose is to describe its procedure based on a reduction of multiple broths to achieve the so-called Viscous Fluid and its immediate combination of ingredients in a union with rice raw so called Unica Mix, achieving the reduction of natural cooking time of rice and its packaging without liquids in one or several packages. The result is applicable for foods such as chicken paella (meat), brown rice (fish) and vegetable paella (vegetables) and for any type of rice: dry, hot, sweet, etc .; which are packaged without liquids and in its most convenient state (for example, in natural preserved or chilled or frozen type for culinary consumption) and are marketed ready to be cooked later in about half the time of any conventional raw rice and served both in a context of a particular consumer and of companies in the gastronomic restoration sector; where said foods preserve all the flavor of the food cooked at the moment and with homemade flavor, thanks to the novel process of elaboration of the Viscous Fluid and the Unique Mix, presenting this technique a series of novel and perfectly structured stages to be able to be implemented industrially, being able to add new additional stages in order to increase ingredients or condiments to older people, depending on the type of rice recipe in particular to be made; so that it keeps all the flavor with which it has been cooked, to later be packaged and commercialized ready so that, once in the domestic or public dependencies where it is served, it can be cooked and placed both in a context referred to a consumer particularly as in companies in the gastronomic restoration sector or establishments in the fast food sector; and all this with a simple procedure, formed by a series of innovative and perfectly structured stages to be implemented industrially, being able to add new additional stages - in order to increase other ingredients - depending on the type of food based on rice in particular to elaborate, but without exceeding the object of the invention.
    In view of this description and group of drawings, the person skilled in the art will be able to understand that the embodiments of the invention that have been described can be combined in multiple ways within the object of the invention. The invention has been described according to some Preferred Embodiments thereof (Figures 2, 3, 4) for a single package and Figure 5 for a multiple package, but for the Technician skilled in the art, it will be evident that multiple variations can be introduced in said realizations
    Preferred without exceeding the object of the claimed invention.
    权利要求:
    Claims (9)
    [1]
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    1. - Procedure for the preparation of foods comprising a rice base; characterized in that it comprises the following stages:
    a) cooking a first group of ingredients defined as primary ingredients;
    b) reserve, on the one hand the broths and on the other the oils and / or fats, both derived from the cooking of the primary ingredients;
    c) reduce said reserved broths in step b), until obtaining a liquid defined as Viscous Fluid;
    d) cook a second group of ingredients;
    e) reserve, on the one hand, the solid part and, on the other hand, the oils and / or fats, both derived from the cooking of the second group of ingredients in step d);
    f) make a first mixture of:
    -a quantity of raw rice,
    - the solid part reserved in step e), and corresponding to the second group of cooked ingredients; Y
    - the Viscous Fluid obtained in step c), until a mixture of ingredients defined as Single Blend is obtained;
    g) make a second mixture of:
    - the only mix,
    - a third group of uncooked ingredients defined as quaternary ingredients,
    - oils and / or fats derived from the cooking of said primary and reserved ingredients in step b); Y
    - oils and / or fats derived from the cooking of the second group of ingredients and reserved in step e);
    h) packaging said second mixture obtained in step g) in a container;
    i) sterilize said container in an autoclave; Y
    j) take said sterilized container to the corresponding packaging and storage for sale and consumption.
    [2]
    2. - Procedure for the preparation of foods comprising a rice base; characterized in that it comprises the following stages:
    a) cooking a first group of ingredients defined as primary ingredients;
    b) reserve, on the one hand the broths and on the other the oils and / or fats, derived both from the
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    cooking of the primary ingredients;
    c) reduce said reserved broths in step b), until obtaining a liquid defined as Viscous Fluid;
    d) make a mixture of:
    -a quantity of raw rice,
    - the Viscous Fluid obtained in step c), until a mixture of ingredients defined as Single Blend is obtained;
    e) packaging said Single Mixture obtained in step d) in a first container;
    f) cook a second group of ingredients;
    g) packaging the solid part cooked in step f), and corresponding to the second group of ingredients, in at least a second container;
    h) pack a third group of uncooked ingredients and the oils and / or fats derived from the cooking of said primary ingredients and reserved in step b), defined as quaternary ingredients, in a third container;
    i) sterilize each of the containers in an autoclave; Y
    j) take sterilized containers to the corresponding packaging and storage for sale and consumption.
    [3]
    3. - Process for the preparation of foods comprising a rice base, according to any of the preceding claims; characterized in that the second group of ingredients is further subdivided into two sub-groups:
    - a first sub-group of ingredients defined as secondary ingredients; Y
    - a second subset of ingredients defined as tertiary ingredients; where both sub-groups cook independently of each other.
    [4]
    4. - Procedure for the preparation of foods comprising a rice base, according to claims 2 and 3; characterized in that during stage g) of packaging the cooked solid part of the second group of ingredients, it is subdivided into two sub-stages:
    e1) pack the secondary ingredients cooked in step f), and whose cooking is carried out independently of the tertiary ingredients, in a second container; and e2) pack the tertiary ingredients cooked in step f), and whose cooking is carried out independently of the secondary ingredients, in a third container.
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    [5]
    5. - Procedure for the preparation of foods comprising a rice base, according to any of the preceding claims; characterized by:
    - the primary ingredients, used to make the viscous fluid, include meat, fish, vegetables and / or vegetables;
    - the second group of ingredients, used to make the solid part of the food to be prepared, includes meat, fish, vegetables and / or vegetables; Y
    - Quaternary ingredients comprise uncooked foods such as spices and / or additives.
    [6]
    6. - Process for the preparation of foods comprising a rice base, according to any of the preceding claims; characterized in that in stage c), of reducing the reserved broths in stage b), until obtaining a liquid defined as Viscous Fluid; the broths are reduced until the Viscous Fluid comprises:
    - a relative humidity between 85 and 95 grams of water per 100 grams of Viscous Fluid;
    - a density between 1.02 and 1.08 kilograms per liter of Viscous Fluid; Y
    - a viscosity between 55,000 and 65,000 centipoise.
    [7]
    7. - Procedure for the preparation of foods comprising a rice base, according to any of the preceding claims; characterized in that in the sterilizing stage of said, at least one, container in an autoclave, said sterilized is performed at a temperature between 110 and 130 degrees Celsius.
    [8]
    8. - Food product obtained through the process defined in claim 1 and any of the preceding claims except for claim 2, obtaining a product packaged in a single container.
    [9]
    9. - Food product obtained through the process defined in claim 2 and any of the preceding claims except for claim 1, obtaining a product packaged in at least three containers, wherein the first container comprises the Single Mix, the second container it comprises the second group of ingredients, and the third container comprises the uncooked quaternary ingredients.
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    同族专利:
    公开号 | 公开日
    ES2576000B2|2016-10-13|
    EP3459362A1|2019-03-27|
    WO2017198884A1|2017-11-23|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES431486A1|1974-10-30|1976-10-16|Lladro Baguena|Improvements in the preparation of semicocinated preserves based on rice. |
    ES2004149A6|1987-07-23|1988-12-01|Segura Castano Juan|Procedure for the preparation of pre-cooked paella.|
    ES2063686A1|1993-03-12|1995-01-01|Robles Juan Francisco Segura|Process for obtaining precooked rice|
    ES2096530A1|1995-06-13|1997-03-01|Mina Antonio Teruel|Process for preparing precooked paellas|
    ES2161640A1|2000-02-01|2001-12-01|Soto Jose Maria Valenciano|Preparation of a paella for final cooking consists of combination of the oil and rice with two broths and frozen cooked material to vary the paella size|
    ES2176088A1|2000-07-11|2002-11-16|Grupo Alimentario De Precocina|Set of prepared ingredients to produce foodstuffs based on rice in pans, such as paella|
    FR2893484A1|2005-11-23|2007-05-25|Martins Pecheurs Entpr Unipers|Food preparation comprises cooking first ingredients, conditioning of the first cooked and second raw ingredients, and simultaneously cooking of the first and second ingredients at the consumption time|ES2655247A1|2016-08-16|2018-02-19|Ramón FRUCTUOSO CABALLERO|FROZEN FOOD PREPARED |BE790204A|1972-04-08|1973-02-15|Solis Cuellar Juan Antonio|PROCESS FOR MANUFACTURING SEMI-PREPARED CANNED RICE DISHES, AND PRODUCTS OBTAINED|
    DD283327A5|1988-12-23|1990-10-10|Juan Antonio Segura Castano,Es|PROCESS FOR THE PREPARATION OF PAELLA AS A READY TO TASTE|
    ES2351918B1|2009-07-22|2011-12-29|Enrique Domingo Selles|FOOD PREPARED FOR PAELLA AND ITS PROCESSING PROCEDURE.|
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    ES201630646A|ES2576000B2|2016-05-18|2016-05-18|Procedure for the preparation of foods comprising a rice base|ES201630646A| ES2576000B2|2016-05-18|2016-05-18|Procedure for the preparation of foods comprising a rice base|
    PCT/ES2017/070320| WO2017198884A1|2016-05-18|2017-05-17|Method for preparing rice-based foods|
    EP17743370.3A| EP3459362A1|2016-05-18|2017-05-17|Method for preparing rice-based foods|
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