• 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:

    公开号:NL2015093A
    申请号:NL2015093
    申请日:2015-07-06
    公开日:2016-03-30
    发明作者:Marinus Antonie Van De Velde Jeroen
    申请人:Aji Food B V；
    IPC主号:
    专利说明:

    Food product and method for the manufacture and preparation thereof.
    The present invention relates to a method for manufacturing a food product that can be brought by further preparation into a form ready for direct consumption, wherein an edible or at least sushi-like product roll is prepared, comprising a core with a filling that is covered with a mantle of a carbohydrate-rich composition and a barrier layer that covers the mantle. The invention also relates to a food product as such as to a method for preparing such a food product.
    A well-known example of a food product comprising a product roll with a filling within a closed casing is a croquette, the meat croquette being the most common form thereof in this country. A meat croquette is made from a carbohydrate-rich salpicon of meat (a kind of thick ragout), which is formed into a roll when cold. The beef croquette and veal croquette are luxury variants. In addition, there are also, for example, shrimp croquettes and vegetable croquettes based on a scalpion with shrimp or a puree with vegetables for stuffing. The roll formed from the willow is rolled by egg, flour and breadcrumbs in such a way that the croquette is properly sealed on all sides and the whole cannot burst during the final preparation. The croquette is fried or baked for final preparation, which results in a crispy crust and the ragout becomes warm again. The airy crust cools quite quickly, but the filling stays warm for a long time, so some caution is advised when eating.
    On an industrial scale, the croquette formed as described above is deep-frozen and packaged in a desired number. The croquette can then, whether or not after being thawed, be brought into a form suitable for direct consumption and served by deep-frying or baking. The filling is then heated and the breadcrumb or breadcrumb layer forms into a crispy crust.
    In the beginning of the twentieth century, croquettes were still served as a side dish in an extensive menu, after the soup and before the main course. The development from chic intermediate dish to snack happened after the Second World War. The croquette now comes in a variety of variants such as, in addition to the meat and veal croquette, satay croquettes, shrimp croquettes and asparagus croquettes, and it is one of the best-selling snacks that find their way to consumers primarily through snack bars and cafeterias. In the Netherlands, 300 million croquettes are consumed annually. That is around 25 per person. This success is partly a disadvantage of a croquette that has since lost its initial prestige of chic delicacy and has undergone a loss to an ordinary snack from the snack bar.
    A delicacy that still appeals to the imagination and is appreciated as such is sushi. Sushi is a snack from the traditionally Asian, especially Japanese, kitchen with a diameter of a few centimeters. It consists of cooled boiled rice that was acidified with rice vinegar. This is typically combined with a filling of fish, seafood, fried egg, vegetables and sometimes tropical fruits. The most famous type of sushi in the West is maki, which literally means rolled. The rice is put on a sheet of nori together with the other ingredients and then rolled stiffly in a diameter of about three centimeters. The sushi roll thus obtained is then cut into usually six or eight slices. There are several types of maki. For example, futomaki is a somewhat thicker product roll of about four centimeters that, in addition to rice, often has three different other fillings. Hosomaki, on the other hand, is a thinner product roll of about two centimeters in diameter with usually only one other filling. Ukimaki is a variant where just the other ingredients are wrapped in the nori and the rice is on the outside.
    Raw fish is by far the best known for filling. Salmon, tuna and mackerel are the most used fish species in Europe. In addition to fish, other seafood is also used as ingredients for sushi, such as shrimp, crab and squid. Fish roe, the ripe eggs of a fish, is also found in some sushi. In addition to fish and other seafood, many vegetables are also used, with carrot, cucumber, avocado, asparagus and maize being the best known, especially in the West. Characteristic of the product is the freshness of the ingredients used in it. But there is also a disadvantage in this, namely that the ingredients must be kept fresh and that the sushi therefore has a very limited shelf life. In addition, the preparation of a sushi requires craftsmanship and time, so that this product remains costly and so far does not lend itself to large-scale production and distribution in the hospitality industry and to consumers, such as the croquette has found its way.
    The present invention has for its object, inter alia, to provide a food product, as well as a method for producing and preparing it, which has the appearance of a sushi, but which knows how to combine it with the market potential and ease of use, such as, for example, a croquette.
    In order to achieve the intended object, a method of the type described in the preamble according to the invention is characterized in that the barrier layer is covered with a batter layer, that a crumb layer is applied to the batter layer and that the body thus obtained is subjected to a freezing step to freeze this completely. Surprisingly, it has been found that a sushi-like roll thus wrapped can be brought from the described frozen state by baking or deep-frying into a ready-for-consumption state while maintaining the sense of freshness and exclusivity that a sushi is specific to. The crispy outer layer adds a pleasant and tasty bite (bite) that is protected by the barrier layer between the moist carbohydrate-rich mantle and the crumb layer. Any moisture in the jacket therefore remains trapped in the product and thus also protects the carbohydrate-rich filling from drying out. Nevertheless, the product offers the convenience and the durability of a frozen snack, such as a croquette, which allows it to tap into a considerably wider market area than with freshly prepared sushi.
    In order to optimally maintain the quality and taste of the filling, a preferred embodiment of the method according to the invention is characterized in that the freezing step is carried out by dry-freezing or shock-freezing at an initial temperature of at most around -60 ° C. Such an extremely low freezing temperature leads to a very fast freezing of the product and can be achieved, for example, by freeze-drying or shock-freezing in liquid gas, such as liquid nitrogen or carbon dioxide. In addition, the product roll cools completely to the final frozen product within a very short time, so that a freshness of the ingredients used is maintained. Particularly in the case of still slightly warm ingredients, which were cooked, for example, for processing by heating, shock or dry freezing prevents condensation in the product roll more effectively, so that a texture and a taste of the product roll remain unaffected. Drying or shock freezing can be carried out with conventional freeze-drying installations, whereby recourse can be made to a commercially available installation.
    An important function of the barrier layer is a barrier against moisture that could otherwise come out of the filling when the product was heated and eventually moisten the crumb layer so that it does not bake crispy. This barrier layer can itself take shape and be applied in various ways. For example, a coating can be applied for this purpose with which the casing is covered and the batter layer can also form the barrier layer to a boundary layer with the casing itself, whether or not by adding an additive which promotes a final moisture resistance of the batter layer. In a further particular embodiment, however, the method according to the invention is characterized in this respect in that an edible sheet is used for the barrier layer, in particular a sheet of (sea) whose (nori) or riding paper, in which the jacket and filling are rolled. An edible sheet, such as nori and rice paper, holds back moisture for a sufficiently long time to allow the outer layer to bake nicely crispy during (after) preparation, while it can also serve to roll the jacket and filling into a product roll.
    A particularly tasty end product is obtained with a further preferred embodiment of the method according to the invention, characterized in that a cereal product, whether or not partially cooked, in particular at least partially cooked rice, is used for the jacket. More in particular, a further embodiment is characterized in that the cereal product is at least partially cooked by heating and with the addition of moisture and is subsequently processed in the casing in at least partially cooled state into, at least to the essence, a traditional sushi roll . Although the product roll thus incorporated into the food product essentially comprises a traditional sushi roll, the unique crispy outer layer that is used according to the invention in combination with a post-preparation such as, for example, baking or deep-frying in fat, oil or hot air, nevertheless a particularly surprising bite (bite) and pleasant mouthfeel that far surpasses traditional sushi.
    In addition, the product roll until serving or after serving for serving is kept in a frozen state, whereby a shelf life of the product in comparison with fresh sushi is so long that it no longer has to be a practical drawback to feed the product. In this context, a further particular embodiment of the method according to the invention is characterized in that for the filling at least one product is taken from a group comprising vegetables, fruit, meat, fish, sea fruit and dairy, and more particularly that the filling in raw, at least not cooked, or fresh, at least refreshed, form is used and is maintained at least up to and including the freezing step therein. Thanks to the freezing step to which the product according to the invention is ultimately subjected, such, usually relatively perishable fillings can nevertheless be incorporated well into the food product according to the invention. In this context, a "refreshed product" is understood to mean that the product was frozen in fresh or not or reduced shelf life and subsequently thawed to return it more or less to its original (fresh or reduced shelf life) form.
    The batter layer and crumb layer can per se be chosen as desired and, for example, be tailored to the nature and composition of the filling and casing. Particular further embodiments of the method according to the invention have in that context respectively the feature that the batter layer is formed by mixing a part of flour into a coherent batter with water, optionally with the addition of egg and / or baking powder, the flour being preferably taken from a group of rice flour, tapioca flour and cornflour, and that bread crumb, in particular Japanese bread crumb (Panko) is used for the crumb layer.
    The present invention also relates to a food product that could be manufactured according to one or more of the above-described embodiments of the method according to the invention. In particular, in that context, a food product comprising a body with a core comprising a filling and a mantle of a carbohydrate-rich composition extending around the core is characterized in that the filling and the mantle form part of a deep-frozen sushi roll that the casing is surrounded with a barrier layer, that the barrier layer is covered with a batter layer, and that a crumb layer is arranged over the batter layer. In a particular embodiment, the food product according to the invention is further characterized in that the carbohydrate-rich composition comprises an at least partially cooked grain product, in particular at least partially cooked rice, and the filling comprises at least one ingredient from a group comprising vegetables, fruit, meat , fish, strainer and dairy products, the product of the filling preferably still being in raw, or at least incompletely cooked form.
    This product, which after preparation can be served and consumed as a crispy sushi, appears to offer an unparalleled mouthfeel and a particularly pleasant taste, both of which surpass those of a fresh sushi. In addition, the shelf life of the starting product, other than a fresh sushi, can be guaranteed for a long time as long as the frozen state it is in is maintained. From a logistical point of view, this is a major achievement for the hotel and catering industry and opens the way to large-scale employability.
    A special embodiment of the food product according to the invention is characterized in that the frozen body comprises an at least substantially cylindrical body which has a diameter of between approximately 2 and 8 centimeters with a length of between approximately 5 and 20 centimeters. A product with such a diameter can be deep-fried at usual domestic frying temperatures, the batter and crumb layer forming into an evenly baked crispy crust, while the filling remains cool. For products with a smaller cross-section, or a thinner roll, the filling is also heated while the outer layer is not yet brown-crunchy, which is disadvantageous in the case of a conventional sushi filling of raw, at least not cooked, parts that are preferably consumed cool. is that this is at the expense of the optimum mouthfeel and taste. A product with a larger cross-section is less desirable because in that case the crispy outer layer in a conventional frying or oven device bakes too much while the filling is still frozen. Moreover, a product with such a larger diameter is less suitable for processing into an end product that can be easily consumed as finger food.
    Finally, the invention also relates to a method for preparing one or more of the above-described food products according to the invention, which method is characterized in that the frozen product roll is heated by baking or frying until it is defrosted or not the core is at least at least properly defrosted while the batter layer with the crumb layer has formed into a crispy outer layer and is thus brought into a directly edible form. In the frozen state, the food product according to the invention is a long-lasting intermediate product which can then be prepared quickly and easily into a directly edible end product by the indicated heating step.
    It is important here that the casing forms an additional insulation layer between the filling and the batter and crumb layer, as a result of which a temperature rise draws very evenly from the outside with the batter and crumb layer to the core with the filling. As a result, the batter layer with crumb can form into a crispy crust, while the filling is protected from a too great rise in temperature. The temperature of the filling preferably does not or hardly exceeds room temperature in the final product, while a temperature of the jacket gradually varies from relatively warm adjacent to the batter layer to pleasantly warm near the core. This is particularly advantageous if the filling comprises ingredients which preferably should not be heated, or at least not too much, such as fresh, raw ingredients.
    A particular embodiment of the method for preparing the described food product has the feature according to the invention that the product roll is fried in oil, fat or hot air, and more particularly that the product roll is allowed to rest for a few minutes after frying before being fried to serve the body. Frying, in particular in oil or fat of elevated temperature, gives an additional taste sensation to the product. The rest time, which is preferably imposed afterwards, extracts heat from the jacket and leads it to the still somewhat frozen or still cold core, which brings it to the correct end temperature. The outer layer retains its crispy character, partly thanks to the barrier layer present.
    For an attractive presentation, a preferred embodiment of the preparation method according to the invention is characterized in that the product roll is divided into at least substantially equal disks and at least a part of the disks, before serving, is regularly arranged on a plate and already provided with a suitable garnish .
    The invention will now be further elucidated with reference to an exemplary embodiment and an accompanying drawing. In the drawing: figures 1A-D schematically show a first exemplary embodiment of a method and product according to the invention in successive stages of manufacture; and figure 2 shows an embodiment of a food product according to the invention in a longitudinal section.
    The figures are purely schematic and not drawn to scale. In particular, for the sake of clarity, some dimensions may be represented to a greater or lesser extent. Corresponding parts are generally designated in the figures with the same reference numeral.
    To produce an embodiment of a food product according to the invention, a product roll is assumed in the form of a more or less traditional sushi roll. This is prepared, see Figure 1A, by laying on a layer of one or more edible sheets 1, in this example sheets of edible seaweed (purple algae) commonly referred to as nori, a layer 2 of cooked rice. Instead of nori, it is also possible, if desired, to use another edible sheet or paper, such as for example rice paper. The layer formed therefrom forms a barrier layer 1 in the final product which is intended to retain moisture. The material of the layer should therefore be moisture-repellent, or at least moisture-retarding, and should not degrade under the influence of moisture, such as falling apart.
    The rice 2 used is also called meshi, and has short, thick grains and is cooked until almost completely cooked by boiling or steaming so that the grain structure and bite thereof are retained. Rice vinegar is added after or during the cooking to give the rice a characteristic slightly sour taste. Optionally, other flavor-determining or flavor-forming ingredients may also be added to the rice. The rice is very sticky, which makes the rice well malleable and sticks together. The rice is preferably processed completely cold or lukewarm to prevent any residual heat from the rice affecting the filling. Moreover, this prevents any occurrence of condensation in the product roll during a subsequent freezing.
    The rice 2 together with the other ingredients 3, which will form a filling in the core of the sushi roll, located on the sheet 1 is normally rolled up to roughly a cylinder of about three centimeters in diameter, see figure 1B. For rolling, use can be made of a roll mat specifically intended for that purpose than who of a mechanical process. The resulting body is a so-called maki. In the previous step, a narrow strip 1a of the nori-sheet 1 has been released from rice. This strip forms a small overlap in the rolled product with the back of the opposite side of the nori-sheet, see figure 1B, and can be glued onto it, after being lightly moistened, to hold the product roll together.
    There are several types of maki. For example, futomaki is a somewhat thicker roll of about four centimeters that often contains three different ingredients within the rice mantle as filling for the core. Hosomaki on the other hand is a thinner roll of about two centimeters in diameter with usually only one ingredient as filling. As more (types of) products are used in the filling, the diameter of the final roll may increase. However, the diameter of the product roll is preferably kept below 8 centimeters within the scope of the present invention.
    A variety of variations can be assumed for the filling 3. Preferably whole parts (pieces, cubes or bars) are taken from a group of vegetables, fruit, meat, fish, sea fruit and dairy. Suitable vegetables are, for example, cucumber, seaweed, rettich, carrot, avocado, asparagus and maize. Eligible fish and sea fruit are, in particular, yellow whale, surf mussel, scallop, squid, mackerel, salmon, tuna, sea bass and eel. Furthermore, surimi, crab, (surf) mussel, scallop, shrimp and lobster can also be used as a luxurious filling. In addition, omelette, fried tofu and fish roe (for example from herring, salmon or fly fish) are prized ingredients that lend themselves to the filling 3 of the maki roll. Finally, as a variation on traditional sushi, a less conventional meat filling can be used, for example poultry (chicken) or steak (tenderloin).
    After the nori 1, rice 2 and filling 3 have been rolled into a sturdy product roll, one or more product rolls with a length of typically between 5 and 20 centimeters are formed therefrom, in this example of approximately 12 centimeters. The product roll thus obtained is passed through a batter or a batter is sprayed over the roll to form a substantially closing batter layer 4 on the nori layer 1, see figure 1C. The nori layer is now completely covered with the batter layer 4.
    The batter is preferably based on tempura batter. This batter consists of a portion of flour, ice cold water and (often) an egg. It is mixed very briefly into a firm and coherent batter. The ice-cold water ensures that the baking becomes crispy and fluffy and absorbs less fat. Variations are possible with regard to the composition of the flower. Tapioca flour, rice flour, cornflour and, if desired, baking powder can be used for this purpose or a mixture of these and other flour types.
    Finally, the still moist batter layer 4 is sprinkled with bread crumb or the product roll, with the still moist batter layer 4 on the outside, rolled through bread crumb to form a covering crumb layer 5 thereon, see figure 1D. Japanese crumb is preferably used for the crumb layer 5, so-called panko. Instead, a different crumb layer, for example of breadcrumbs, can also be used instead if the filling and coating of the product so require.
    The food product thus obtained is then, after optionally pre-fried or pre-fried, completely frozen in a freezing step in a short time so that the frozen product roll shown in Figure 2 is obtained. Preferably, dry or shock freezing is assumed at a very low freezing temperature of -60 ° C or lower. This gives the advantage that taste and texture of the product are better preserved as a result. If the product is intended for sale and for that purpose is brought in a package with a certain number, the freezing step is preferably carried out in the package. This prevents the product roll from possibly thawing, at least in part, during the packaging process.
    The frozen product can now be kept for a long time despite its fresh, possibly still raw, filling. To bring the product in directly serveable form, a desired number of product rolls (from the package) are taken and heated by frying or baking. In this exemplary embodiment, a deep-frying bath with hot oil or fat is used for this purpose, but optionally it is also possible to opt for hot-air deep-frying in which only a little oil is used.
    The product is left in a frying bath of between 160-180 ° C for 5-6 minutes, the batter layer 4 with bread crumb 5 forming into a crispy brown, crispy crust. The filling 3 of the product roll has now or hardly been thawed and is well below room temperature. The product is then taken out of the bath and left alone for a comparable time. The heat capacity and temperature of the rice shell 2 now ensure a further heating of the filling while simultaneously cooling the shell itself, while the barrier layer 1 protects the crust 4.5 against moisture exiting the shell. Ultimately, the mantle has cooled slightly and the core is warmed to a pleasant temperature of at most a little above room temperature.
    The product roll is now cut into a number of disks, schematically indicated by the dividing lines D in Figure 2, each having a thickness of roughly an inch and these disks are arranged on a tray or plate. To this may be added a suitable garnish, for example of pickled ginger, wasabi, soy sauce and wakame (seaweed) to finish the whole before serving. The dish is preferably served with chopsticks.
    Although the invention has been further elucidated above on the basis of merely a single exemplary embodiment, it will be apparent that the invention is by no means limited thereto. On the contrary, many variations and manifestations are possible within the scope of the invention. For example, as a variation on rice, a different grain product can be used for the mantle to produce a sushi-like product roll. In particular, fine-grained grains such as millet and quinoa lend themselves as a variant to a traditional sushi.
    权利要求:
    Claims (18)
    [1]
    A method for manufacturing a food product that can be brought by further preparation into a form ready for immediate consumption, wherein an edible, at least sushi-like product roll is prepared, comprising a core with a filling that is encased in a mantle of a carbohydrate-rich composition and a barrier layer covering the shell, the barrier layer being covered with a batter layer, a crumb layer being applied to the batter layer and the body thus obtained being subjected to a freezing step to freeze it completely.
    [2]
    Method according to claim 1, characterized in that the freezing step is carried out by dry-freezing or shock-freezing at an initial temperature of at most around -60 ° C.
    [3]
    Method according to claim 1 or 2, characterized in that an edible sheet is used for the barrier layer, in particular a sheet of (zcc) wicr (nori) or row paper, in which the jacket and filling are rolled.
    [4]
    Method according to one or more of the preceding claims, characterized in that a cereal product, whether or not partially cooked, in particular at least partially cooked rice, is used for the jacket.
    [5]
    A method according to claim 4, characterized in that the cereal product is at least partially cooked by heating and with the addition of moisture and subsequently processed in the jacket in at least partially cooled state into, at least to the essence, a traditional sushi roll.
    [6]
    Method according to one or more of the preceding claims, characterized in that for the filling at least one product is taken from a group comprising vegetables, fruit, meat, fish, sieve and dairy.
    [7]
    Method according to claim 6, characterized in that the filling is used in raw, at least not cooked, or fresh, at least refreshed, form and is maintained at least up to and including the freezing step therein.
    [8]
    Method according to one or more of the preceding claims, characterized in that the batter layer is formed by mixing a part of flour into a coherent batter with water, optionally with the addition of egg and / or baking powder, the flour preferably being taken from a group of rice flour, tapioca flour and cornflour.
    [9]
    Method according to one or more of the preceding claims, characterized in that bread crumb, in particular Japanese bread crumb (Panko) is used for the crumb layer.
    [10]
    A food product comprising a frozen body with a core comprising a filling and a circumferential mantle of a carbohydrate-rich composition, characterized in that the filling and the mantle form part of a deep-frozen sushi roll, which envelops the mantle with a barrier layer, that the barrier layer is covered with a batter layer, and that a crumb layer is arranged over the batter layer.
    [11]
    Food product according to claim 10, characterized in that the carbohydrate-rich composition comprises an at least partially cooked cereal product, in particular at least partly cooked rice, and the filling comprises at least one product from a group comprising vegetables, fruit, meat, fish and dairy, the product of the filling preferably still being in raw, or at least incompletely cooked form.
    [12]
    Food product according to claim 10 or 11, characterized in that the barrier layer comprises a leaf taken from a group of edible (sea) algae, in particular nori, and rice paper.
    [13]
    Food product according to claim 10, 11 or 12, characterized in that the frozen body comprises a shock or dry frozen body.
    [14]
    Food product according to one or more of claims 10 to 13, characterized in that the frozen body comprises an at least substantially cylindrical body which has a diameter of between approximately 2 and 8 centimeters with a length of between approximately 5 and 20 centimeters.
    [15]
    Method for preparing the food product according to one or more of claims 10 to 14, characterized in that the frozen product roll is heated by baking or deep-frying after being defrosted or not until the core is at least properly defrosted while the batter layer with the crumb layer has formed into a crispy outer layer and is thus brought into a directly edible form.
    [16]
    A method according to claim 15, characterized in that the product roll is fried in oil, fat or hot air.
    [17]
    A method according to claim 16, characterized in that after frying the product roll is granted a rest time of a few minutes before serving the body.
    [18]
    A method according to one or more of claims 15 to 17, characterized in that the product roll is divided into at least substantially equal discs and at least a part of the discs, before serving, is regularly arranged on a plate and all of a suitable garnish is provided.
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    同族专利:
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    DK3164017T5|2020-03-09|
    EP3164017B1|2019-11-13|
    PL3164017T4|2020-12-28|
    NL2015093B1|2016-12-22|
    US20170143018A1|2017-05-25|
    NL2013122A|2016-02-04|
    DK3164017T3|2020-02-24|
    NL2013122B1|2016-07-19|
    PL3164017T3|2020-12-28|
    JP2021072782A|2021-05-13|
    WO2016003287A1|2016-01-07|
    ES2776224T3|2020-07-29|
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    法律状态:
    优先权:
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