METHOD FOR PREVENTING OFF-FLAVOUR DURING DEEP FRYING IN TRIGLYCERIDE FAT, PACKED PORTION AND PACKING FOR REALISATION OF THIS METHOD

• Main Authors: VAN OOSTEN CORNELIS WILLEM, HEERINGA AUKE-JAN, POTMAN RONALD PETER
• Format: Patent
• Language: English; Slovak
• Published: 03.12.2001
• Edition: 7
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Spôsob predchádzania alebo zníženia nepríjemného pachu pri viacnásobnom použití triglyceridových tukov a olejov na smaženie či fritovanie potravín, ktoré boli už predtým použité na smaženie či fritovanie pri vysokej teplote, ktorý zahŕňa prídavok prísady vhodnej na potravinárske účely k tuku pred smažením alebo fritovaním, pričom prísada sa pridá v takom množstve, aby sa v tuku alebo oleji dosiahol jej obsah 10 až 500 ppm chuťovej látky. Na použitie podľa uvedeného spôsobu riešenie ďalej zahŕňa balené porcie obsahujúce 0,3 až 100 g čerstvého triglyceridového tuku alebo oleja obsahujúceho 0,1 až 10 % hmotn. chuťovej látky, a tiež balenie pozostávajúce najmenej z 2 častí; jedna časť obsahuje čerstvý tuk alebo olej na smaženie alebo fritovanie, a najmenej jedna ďalšia časť obsahuje čerstvý triglyceridový tuk alebo olej obsahujúci 0,1 až 10 % hmotn. rozpustenej chuťovej látky.ŕ The invention provides a method for preventing or reducing perceivable off-flavour during frying of foodstuff in triglyceride fat that has been used before for deep frying of foodstuff, by adding foodgrade material to the frying fat prior to the frying characterised in that the foodgrade material is fresh triglyceride fat comprising dissolved therein 0.1-10 % flavour substance, and that the foodgrade material is added in an amount such that an amount of 10-500 ppm of flavour substance in the total amount of frying fat is obtained. Also provided is a packed portion comprising 0.3-100 g of fresh triglyceride fat comprising dissolved therein 0.1-10 % flavour substance, for use in the present method. Further provided is a pack comprising at least 2 separately packed parts, one part of which comprises fresh frying fat and at least one part of which comprises fresh triglyceride fat comprising dissolved therein 0.1-10 % flavour substance.