DE10359537A1 - Vegetable products prepared with at least one substance and processes for their preparation - Google Patents

Abstract

The invention relates to a process for the permanent incorporation of at least one vegetable preparation, in particular aromatization, preservation and / or coloring, suitable substance at least partially into the interior of vegetables, comprising: DOLLAR A a) Provision of at least one vegetable, DOLLAR A b1) continuous or periodic mechanical processing of the vegetable in the presence of at least one vegetable preparation preparation, in particular vegetable aromatization, preservation and / or coloring, a suitable substance or an aqueous system, a powder, a slurry, an oil, an extract and / or an oil-in-oil Water emulsion, in each case containing at least one vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, suitable substance for a period of time, at a temperature and at a pressure suitable for a permanent introduction of this substance (s) into the interior of vegetables hen; and / or DOLLAR A b2) injecting a vegetable at least once with at least one for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, suitable substance and / or with an aqueous system, an oil, a slurry, an extract or a Oil-in-water emulsion, in each case containing at least one substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring; and / or DOLLAR A b3) Transferring the vegetables to a ...

Description

The The present invention relates to its interior of the vegetable interior prepared with at least one substance, in particular flavored, preserved and / or colored vegetables and vegetable products and a method for their preparation ment. In particular, the Invention inside with at least one substance prepared, in particular flavored and / or colored potatoes and potato products.

pre-prepared vegetable products are more diverse nowadays Mold cooled or frozen available in the stores. These products are usually partially or completely pre-cooked and must mostly only warmed up be ready to eat. The aspirations of the manufacturers Such products have been around for some time, these so-called Semi-finished or finished products with suitable spices and / or flavorings to equip the customer already with warming up the ready-spiced product to deliver. With the treatment of vegetable products with flavorings and / or spices at an early age Time in the manufacturing process is also increasingly trying to the vegetable product to give a characteristic flavor.

In general, seasoning and flavoring agents are applied to the outer layer of the vegetable product in currently practiced processes. According to the DE 692 18 928 T2 For example, a coating is applied to an outer surface of a food containing a mixture of egg albumin, milk proteins, unmodified starch and water. This is done by heating, so that at least a partial coagulation occurs, which should protect the food from the action of atmospheric oxygen and prevent moisture leakage during further preparation of the food. A film layer for inhibiting moisture transfer between the components of a multicomponent food product may, according to WO 86/00501, consist of a mixture containing a lipid, a cellulose ether-carbohydrate polymer and water and optionally starch and a protein polymer, eg albumin. For example, resorting to a water-in-oil emulsion for the formation of the film layer. In the US 3,406,081 discloses an edible water-in-oil emulsion intended to provide as a coating on frozen meat a substantially water vapor impermeable coating.

Frozen dyed ready-to-sell potato products are obtained according to the US 6,113,957 in that the potato pieces are dissolved in a solution containing 0.4 to 0.8% by weight of caramel, 0.02 to 0.08% by weight of turmeric oleoresin, 0.3 to 1.4% by weight of dextrose or other suitable reducing sugars and 0.5 to 2.2% by weight of sodium pyrophosphate, dipped, then dried, pre-fried and frozen. In this way, golden brown fries should be available. The coloring of potato products by immersion in a dye bath requires very special formulations and is considered only to support the natural color impression of, for example, fried potato products. For this reason, for example, in terms of colored potato products, especially those that are colored not only on the surface, but also in the interior, rely on special colored breeding potatoes such as French Fingerling or Huckleberry.

From Disadvantage with the methods according to the prior art, according to which the seasoning or paint on the outer layer applied to a vegetable product is, that's a lot flavoring or coloring matter in subsequent processing and / or cooking steps can be lost again, for example by means of Washing out, what often an individual seasoning on various levels of preparation required. In addition, the When cooking temperatures occur, which contribute to the outer layer of vegetable products destroying present flavors, e.g. when frying potato products at about 180 ° C. This concerns in particular the flavors butter-cheese, garlic and tomato. Already for cost reasons It prohibits, highly concentrated spice mixtures and / or especially thick or wash-resistant coatings on the outside of vegetable products applied. Also would one too thick outer layer the desired Influence eating sensor technology negatively. A currently proposed solution, which takes account of the aforementioned conditions before, flavors and aromas on the outer layer of vegetable products be encapsulated in a special way encapsulate. This is intended at least some thermal stability can be achieved. Indeed Designed with this method, a uniform over the entire vegetable product distributed seasoning as very difficult and not always reproducible.

It would thus be desirable to be able to obtain vegetable products that do not suffer from the disadvantages of the prior art. The present invention therefore an object of the invention to provide methods that are too spicy or flavored and / or colored vegetable products which do not lose the desired flavor or color even with very different cooking and / or preparation steps and are available in a simple, inexpensive and reliable and reproducible manner.

• a) Zurverfügungstellung mindestens eines Gemüses,
• b1) kontinuierliche oder periodische mechanische Bearbeitung des Gemüses in Gegenwart mindestens einer zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeigneten Substanz oder eines wässerigen Systems, eines Pulvers, einer Aufschlämmung, eines Öls, eines Extraktes und/oder einer Öl-in-Wasser-Emulsion, jeweils enthaltend mindestens eine zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeignete Substanz für einen Zeitraum, bei einer Temperatur und bei einem Druck, die für eine dauerhafte Einbringung dieser Substanzen) in das Innere von Gemüse ausreichen; und/oder
• b2) mindestens einmaliges Injizieren eines Gemüses mit mindestens einer zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeigneten Substanz und/oder mit einem wässerigen System, einem Öl, einer Aufschlämmung, einem Extrakt oder einer Öl-in-Wasser-Emulsion, jeweils enthaltend mindestens eine zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeignete Substanz; und/oder
• b3) Überführen des Gemüses in einen Druckbehälter,
• c3) alternierendes Beaufschlagen des Gemüses mit einem Druck in Gegenwart mindestens einer zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeigneten Substanz und/oder eines wässerigen Systems, eines Öls, einer Aufschlämmung, eines Extrakts oder einer Öl-in-Wasser-Emulsion, jeweils enthaltend mindestens eine zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeignete Substanz, im Wechsel mit einer Vakuumbehandlung, und
• d3) Entnahme des präparierten Gemüses aus dem Druckbehälter; und/oder
• b4) Beaufschlagung des Gemüses mit einer in partikulärer Form vorliegenden, zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeigneten Substanz mit einer Geschwindigkeit, die ausreicht, dass die partikuläre Substanz in das Innere des Gemüses eindringt; und/oder
• b5) Beaufschlagung des Gemüses mit mindestens einem Hochdruckstrahl, umfassend ein wässeriges System, ein Öl, eine Aufschlämmung, ein Extrakt oder eine Öl-in-Wasser-Emulsion, jeweils enthaltend mindestens eine zur Gemüsepräparierung, insbesondere zur Gemüsearomatisierung, -konservierung und/oder -einfärbung, geeignete Substanz, mit einem Druck und einer Dauer, die ausreichen, das wässerige System, das Öl, die Aufschlämmung, das Extrakt oder die Öl-in-Wasser-Emulsion in das Innere des Gemüses zu injizieren.

Accordingly, a method has been found for permanently introducing at least one vegetable preparation, in particular flavoring, preserving and / or coloring, suitable substance into at least partially the interior of vegetables, comprising:

• a) providing at least one vegetable,
• b1) continuous or periodic mechanical processing of the vegetable in the presence of at least one vegetable preparation, in particular vegetable flavoring, preservation and / or coloring, a suitable substance or an aqueous system, a powder, a slurry, an oil, an extract and / or a An oil-in-water emulsion, each containing at least one substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, for a period of time, at a temperature and at a pressure sufficient for sustained introduction of these substances) the inside of vegetables suffice; and or
• b2) injecting a vegetable at least once with at least one vegetable preparation, especially for vegetable flavoring, preservation and / or coloring, a suitable substance and / or with an aqueous system, an oil, a slurry, an extract or an oil-in-water Emulsion, in each case containing at least one substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring; and or
• b3) transferring the vegetables into a pressure vessel,
• c3) alternately pressurizing the vegetable with a pressure in the presence of at least one vegetable preparation, in particular vegetable flavoring, preservation and / or coloring, a suitable substance and / or an aqueous system, an oil, a slurry, an extract or an oil-in Water emulsion, in each case containing at least one vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, suitable substance, alternating with a vacuum treatment, and
• d3) removal of the prepared vegetables from the pressure vessel; and or
• b4) subjecting the vegetable having a particulate form, for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, a suitable substance at a rate sufficient for the particulate substance to penetrate into the interior of the vegetable; and or
• b5) subjecting the vegetable to at least one high-pressure jet comprising an aqueous system, an oil, a slurry, an extract or an oil-in-water emulsion, each containing at least one vegetable preparation, in particular vegetable aromatization, preservation and / or coloring, a suitable substance, having a pressure and a duration sufficient to inject the aqueous system, the oil, the slurry, the extract or the oil-in-water emulsion into the interior of the vegetable.

For permanent preparation of the interior of vegetables in preparation for consumption come as suitable substances in particular flavorings, dyes, preservatives, flavor enhancers, nutritive, especially vitamins, drugs, food additives, precursor products, in particular Maillard reaction capable and / or contributing products, and mixtures thereof into consideration. In principle, it is possible to resort to any substances, such as flavorings and dyes, in, for example, particulate, water-soluble or oil-soluble form. Flavorings include, for example, conventional spices and their extracts as well as synthetic or semi-synthetic flavors. As dyes, for example, all food-grade synthetic and natural dyes, especially those which are water- or oil-soluble, are suitable. Substances suitable for preserving vegetables, for example synthetic or natural antioxidants, are well known to the person skilled in the art. Suitable examples are sorbin, sorbates, benzoic acid and PHB. For example, glutamate, yeast extracts, ribonates or inosates can be used as flavor enhancers. For the purposes of the present invention, precursor products are to be understood as meaning substances which themselves do not or do not significantly contribute to seasoning, flavor enhancement or coloring of a vegetable product, but which are converted into the ready-to-use product or the preparation steps of the end user in, for example, flavors or colorants become. For example, the substances capable of Maillard reaction, such as cysteine, yeast extracts and hydrolyzed plant and animal proteins, or glycerol may be mentioned here. Nutritive include, for example, health-promoting substances such as vitamins, trace elements or minerals. Suitable food additives are, for example, sugar substances and natural, nature-identical or synthetic sweeteners, food acids such as citric, lactic, acetic and malic acid, and their salts, in particular mineral salts, mineral acids such as hydrochloric acid, sulfuric acid, sulfurous acid, phosphoric acid, and their mineral salts, ethanol, starch and modified starch and vinegar.

Especially Vegetable and vegetable products can be effectively and permanently produced according to the method of the invention by preparing that that available Asked vegetables for mechanical processing into at least one tumble or pile or massager transferred and that Tumbling or massaging the vegetables in the presence of an aqueous Systems, a powder, an oil, an extract, a slurry and / or an oil-in-water emulsion, respectively containing at least one substance suitable for vegetable preparation, tumbled or poled or massaged. Contained in powders or as powder present substances suitable for vegetable preparation can e.g. by spray drying to be obtained. Is the substance itself only in oily consistency before, can spray drying be made in the presence of a sugar compound. In this Process very fine oil drops stored in a solid sugar matrix one. By dissolving The sugar matrix remain very finely divided oil droplets, due to their low Not size more prone to coagulation.

Oily or waxy extracts, e.g. so-called oleoresins, can thereby be converted into a powder form, that you first with saccharides to a free-flowing Mass mixed, which in an extruder into a pasty mass, containing two phases, is transferred, where the oils or Extracts that form dispersed phase. The extruded, cooled and thus solidified mass provides a powder after a grinding process. In the individual powder grains are included small oil droplets, the for the vegetable preparation according to the invention can be used. Suitable oil drops feature in the saccharide matrix, for example over a diameter in the range from 0.01 to 10 μm, in particular up to 1 μm. The regrind size of the powder grains is generally in the range of 1 to 1000 microns.

The mechanical processing or the resulting stress of vegetables For example, by manual or automatic massage of vegetables and vegetable parts be effected. Advantageously, this treatment is a lot of vegetables or vegetable ingredients in a container before, so that a mechanical processing is also achieved by that the vegetables or the vegetable products interact mechanically. The vegetables are usually there temporarily or permanently deformed or deformed, e.g. bent or pressed. Preferably, a mechanical stress is characterized that you can get the vegetables repeats a falling movement including striking, e.g. on a container or vegetable products, performs. This For example, in a simple embodiment with a tilted Pot can be accomplished in which the vegetable products with a suitable Tool, e.g. a scraper, repeatedly led up and subsequently be dropped. For suitable tumbling or polishing machines will the vegetables e.g. in a tilted, rotating drum by vertical rotation subjected to mechanical stress. These drums are preferably with at least one so-called driver, e.g. in Form of a mounted on the drum inner wall metal bar or a metal bar, equipped. Suitable rotatable containers can be ar- ranged in any inclination. For example Can be commercially available Tumbler resorted are with a drum diameter of e.g. about 25 to 50 cm and a drum depth in the range of 20 to 50 cm, with two opposite and substantially parallel to the axis of rotation mounted drivers are equipped. These drivers can, for example, an extension in the direction of the axis of rotation of about 3.5 to 6 cm. Suitable rotational speeds are e.g. In the range of 5 to 30 revolutions per minute. The rotation speed can regularly in the That the vegetables are stressed mechanically, but not parted or destroyed becomes.

In a further embodiment of the invention can the containers suitable for tumbling or massaging also in the form of a Auger available. This makes it possible the vegetable to prepare in a continuous process without the process the mechanical processing for the purpose of removing the prepared vegetable to have to interrupt. This is to be prepared vegetables at an entrance of the process line in the combined Tumbel- or Massaging and conveying device introduced and in the course of the conveyor line, especially at the end, removed or removed. A suitable screw conveyor represents e.g. also a cylindrical one container which is substantially horizontally attachable and its side openings lockable are. Furthermore, such a tube is suitable on the inside Tappets equipped with the rotation of the tube the vegetables both up then transport it back towards the tube bottom falls as well as at the same time a continuous or successive forward movement of the vegetables in the direction provide a discharge outlet. The removal can be continuous, batchwise or automatically or manually.

As a tumbler or Poltermaschinen such devices are suitable, for example, as they are known for the preparation of cooked ham. suitable Devices can provide drop heights for the vegetables ranging from, for example, 5 cm to 150 cm. Satisfactory results are generally achieved with drop heights in the range of 5 cm to 50 cm. For example, these tumblers can also be equipped with a vacuum connection, via which a vacuum can be applied to a vacuum pump. Furthermore, these tumblers may have temperature and / or humidity sensors. According to another embodiment, it is provided to equip these tumblers with at least one nozzle for introducing, for example, an aqueous system or an oil-in-water emulsion containing, for example, at least one spice or at least one flavoring agent. Finally, such a tumbler can also have a cooling system, eg cooling lines, which have in connection with a cold gasifier containing, for example, liquid nitrogen. Suitable tumblers have at least one mixing and at least one pole arm, which are preferably each equipped with scrapers. Conveniently, the tumbler also has a measuring and / or control device, via which, for example, the speed, the inclination and the temperature of the tumbler container can be adjusted.

Basically enough it already off when tumbling for about at least 1 minute, preferably for for a total of 1 to 45, and especially 5 to 25 minutes. The times according to the method of the invention for the introduction from e.g. Aromas and dyes required in the interior of vegetables are so short that this method readily on the industrial scale scale executable is or in already existing industrial production processes can be integrated without affecting the overall production costs and Manufacturing times increase sustainably. In general, the Tumble time e.g. the size of the tumbler and vegetables or vegetable products and the loading of the tumbler. In general, it is enough for Achievement of the inventive success already out, the vegetables to tumble at room temperature and under normal pressure.

So far the embodiment of the invention of injecting aqueous Systems, oils, slurries, Extracts or oil-in-water emulsions affected, this can be manual, semi-automatic or fully automatic be performed, in particular also by means of large-scale mass production processes. Therefor In particular, those vegetables and vegetable products that are in holding or Fixing wells or depressions can be introduced, such as they e.g. in the fully automatic gutting of cherries for use come. Instead of a pestle for pressing out of the cherry stone can in the present case a Injection needle into the vegetables or vegetable product introduced become. In one embodiment, e.g. ten or more, essentially egg-shaped or round peeled potatoes in a row in e.g. are approximately hemispherical depressions, in then the corresponding number and at appropriate intervals a needle attached to a splint become. After the injection can the individual vegetable products by a scraper rail when pulling out the injection needles retained become.

The Substances such as colorings, flavors and preservatives can the further very effective by an alternating vacuum / pressure treatment of vegetables in a pressure vessel in this vegetable be registered. Particularly advantageous is the introduced into the container vegetables first vacuum is applied to remove any air pockets in the vegetables. In particular, this is for this at least partially peeled and / or sliced vegetables resorted. Following this, for example, in the presence of an aqueous Systems or an oil-in-water emulsion containing one Flavor or coloring, the vegetables pressurized. Usually enough with peeled or sliced vegetables already few alternating vacuum / pressure cycles off to substances into the interior of the vegetables entered. This process variant leads in particular in combination with simultaneous stirring and preferably in combination with the variant of tumbling, i.e. in or during of tumbling, to very satisfactory results.

In particulate Form present flavors and dyes can be according to the inventive method, if they hit the vegetable product at high speed, in this enter. For example, you can these particles over a suitable blower, in the beam path, the vegetables to be treated at least temporarily are accelerated to sufficiently high speeds to be in the interior of the vegetable product deep enough to penetrate permanently.

Furthermore, the preparation of the interior of vegetables with substances to accomplish by subjecting the vegetables with at least one high-pressure jet, comprising a Wäs seriges system, an oil, a slurry, an extract or an oil-in-water emulsion, each containing at least one of Vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, suitable substance, having a pressure and a duration sufficient to inject a liquid into the interior of the vegetable. The high pressure jet is kept very small in width or diameter, so preferably a fine, almost punctiform or very narrow high-pressure jet is used for high-pressure injection with liquids. These high-pressure liquid jets are preferably pulsed or intervalwise, for example via an electrical or mechanical interval circuit, directed to the surface of the vegetable to be prepared. In this way, a liquid injection, for example, with aqueous systems or oil-in-water emulsions containing, for example, a flavor or dye. The diameter or the width of a suitable high pressure jet is in particular in the range of about 0.05 to 2 mm, preferably in the range of 0.1 to 1 mm and particularly preferably in the range of 0.1 to 0.5 mm. Preferably, the vegetable product is applied to a plurality of jets simultaneously, wherein the distances of the particular substantially parallel rays are in the range of 0.5 to 10 mm. Suitable injection pressures depend inter alia on the vegetable to be prepared and can be selected from a wider range. Expediently, for example, pressures in the range of 2 × 10 ⁵ to 4000 × 10 ⁵ Pa.

In a preferred embodiment is provided that the vegetables provided at least partially peeled, especially steam-peeled, punched and / or cut, especially in the form of French fries or wedges present. Suitable French fries pieces may e.g. a cross-sectional side length from 4 to 18 mm.

there can be provided that used for punching a device comprising at least one pair of adjacent punching blades, their distance from each other in the punching direction at least partially reduced. This is due to the punched components of the vegetable product already during the punching process, a mechanical stress to be exercised, the absorption capacity for e.g. Flavors and colors during the inventions to the invention treatment steps once again improved sustainably. Of course, there are more, the method known to those skilled in the mechanical pretreatment of e.g. Potatoes, such as the shaking, Pressing or a claim by falling movements into consideration.

From Another advantage is that when used for cutting or punching Tools are designed so that when cutting or punching of vegetables at least one regular or irregular surface pattern, e.g. in the form of grooves or a comb structure, i. with a roughened surface, results. Can do this e.g. Punching and cutting tools with beards or corners used be as known by saw blades. Because surprising Way, it was found that vegetable products, their punching or cutting surfaces not completely are just or irregularities have a particularly good for the introduction of the aforementioned substances into the vegetable interior suitable. This effect is also observed when the surface of the to disposal put vegetables at least partially roughened, perforated or worn away, in particular with at least one grater, needle or punching tool or with at least one high pressure liquid and / or particle stream.

Especially Satisfactory results arise, in particular, if that is available in step a) Asked vegetables before preparation subjected to at least one blanching or Denaturierungsschritt and / or treated with saline. Blanching can, for example be made in a water or steam bath. In blanched and / or salted vegetable products penetrate the invention provided for the preparation Substances still regularly deeper and more lasting. It has proven to be particularly advantageous the blanched and optionally dried vegetable products to be treated with salt.

there can be provided that the Blanchierschritt at about 70 to 100 ° C, in particular from about 90 to 100 ° C, for at least 1 minute, in particular 2 to 8 minutes is performed. Blanched vegetables have that Advantage of that during it the treatment according to he inventive method generally retains its shape and integrity, and e.g. does not break, there it is more flexible on a regular basis is. As is known, hang the blanching conditions partly to the size of too Blanching vegetables or vegetable piece, why in individual cases the conditions for a complete or to test sufficient blanching or individually regulated. Blanched vegetables can already directly, i. in still heated state of vegetable preparation be subjected. Especially in the case of the preparation of larger vegetable batches It has proved to be advantageous blanched products first to cool or to exude and optionally also to dry. For the drying ranges in the Usually already the self-temperature of blanched products.

According to one another embodiment it is envisaged that the prepared, in particular flavored, preserved and / or colored, dried vegetables and / or coated with at least one coating material becomes.

It can be provided that the drying step for a total of at least 30 seconds, if necessary for about 3 or 20 minutes or more, at least 40 ° C Runaway leads. In order to shorten the drying time, the drying may be carried out even at temperatures of about 60 ° C or above of about 120 ° C or above. If the vegetables and the starting materials used allow this, for example, even at temperatures up to 200 ° C can be dried. The drying step can be carried out, for example, in an oven, for example an oven, or a fryer.

Further It is considered that the coating material starch, gelatin, Alginates, egg yolks, egg whites, Whole eggs, casein, milk proteins, egg albumin, modified starch, hydrocolloids and maltodextrins or any mixtures of these substances. A suitable coating material may be e.g. a mixture of egg albumin, Milk proteins, unmodified starch and water.

For the production a product ready for sale is according to another embodiment provided that the prepared, in particular flavored, preserved and / or colored, and optionally dried and / or coated vegetables cooked, in particular fried, and / or flash-frozen.

suitable Vegetables, with the method according to the invention can be treated make e.g. Potatoes, kohlrabi, rice, carrots, mushrooms, beetroot, beets, cucumbers, Zucchini, pumpkin, sweet potatoes, Cassava, radish, corn, radishes, onions, beans, peas, broccoli, Asparagus, cabbage, salsify, cauliflower and paprika. Especially preferred are potatoes or potato products, especially in Shape of fries or wedges. Basically, among vegetables in the sense of present invention any vegetable product as well as any vegetable ingredient or To understand vegetable pieces. In this case, e.g. Raw vegetables as well as, for example, mechanically, thermally and / or otherwise prepared vegetables.

Next all conventional Flavorings, flavorings or spices succeeds with the method according to the invention also, butter-cheese, garlic and introduce tomato flavors permanently into a vegetable product, which so far with conventional Procedure was not possible or only with great effort is. About that In addition, it is possible with all process variants according to the invention, also Preservatives, alternatively or additionally, to introduce into a vegetable. Further, for flavoring the interior of vegetables to e.g. Ketchup-, Pepper, Paprika, Ham, Meat, Roast, Mushroom, Cheese, Mozarella, Pesto, Kebab, Couscous, Olive, Tandoori, Piripiri, Apricot, Pineapple, Apple, Banana, Orange, Lemon, Grapefruit, Chocolate, Curry, truffle, Chicken-, Ginger, chilli, mango, soy, sugar and onion flavors are used become. The goodness the process variants according to the invention, e.g. also of tumbling or massaging, is also expressed by that vegetable products, e.g. Potato pieces, readily be provided with a garlic flavor. garlic is for his sensitivity to a variety of cooking conditions known. An advantage here continue that spice up or the flavoring deeply into the interior of the vegetables bring in, causing the thermal and optionally also chemical stress in the actual Cooking process is no longer as pronounced as on the surface of the to garnish vegetables.

In a further preferred embodiment of the method according to the invention it is envisaged that the oil-in-water emulsion, the oil, the slurry, the powder, the extract or the aqueous system for vegetable preparation, especially vegetable flavoring, Preservation and / or coloring, contain suitable substances that are water-soluble.

there can be provided that the aqueous System, the slurry, the powder, the extract, the oil or the oil-in-water emulsion dissolved Saline, antioxidants and / or at least one emulsifier. The antioxidants used in emulsions can also be a Take over dual function and e.g. contribute to the stabilization of the oil-in-water emulsion and second, after being introduced to the interior of vegetable products serve as a preservative. By using appropriate Emulsifiers can reduce the size of the dispersed oil droplets in the Emulsion adjusted or reduced. As emulsifiers can For example, be resorted to polysorbates. Frequently also oily Vegetable extracts, as they are commercially available are, with emulsifier additives stabilized. The reliable, durable and deep incorporation of e.g. Oil-in-water emulsions in the Interior of vegetables works particularly well if the dispersed oil droplets are very small are. By the addition of sodium chloride may optionally a even better distribution of the substances suitable for vegetable preparation according to the invention in and on the vegetables be achieved. This is e.g. a more even coloring possible.

It may further be provided that the oil-in-water emulsion contains oily extracts and flavorings, in particular paprika oleoresin, nettle extract, curcumin extract, pepper extract, tomato extract and / or oily dyes or extracts, and / or water-soluble extracts, in particular beetroot extract or grape extract, includes and / or includes sen.

A Another embodiment provides that the aqueous system, the slurry, the Powder, the oil, the extract or the watery and / or oily Phase of oil-in-water emulsion synthetic or natural Dyes, in particular fruit or vegetable extracts, contains or contain. Suitable natural Dyes in powder or liquid extract form may e.g. on turmeric, carrots, peppers, Beetroot, black currant, elderberry, hibiscus, grapes, Nettles or spinach based. These substances may optionally also as spice extracts be used.

suitable Dyes include e.g. Copper chlorophyl (E141) to give green colored products, e.g. French fries, the dyestuff E 120 for red-colored vegetable products, as well as other synthetic dyes Zuckercouleur (E150), Cochenillerot (E124) and Canthaxathin (E161g) as well as natural or nature-identical dyes riboflavin (E101), chlorophylls (E140) and praying red (E162). Furthermore, suitable as dyes Patent Blue (E131) and turmeric extract (E100), iron oxides (E172), natural or synthetic beta-carotene (E160a to E160g), curcumin (E100), quinoline yellow (E104), carminic acid (E120) Sugar Couleur (E150a to E150d), Planzenkohle (E153), Lutein (E161b), Antaocyane (E163) and titanium dioxide (E171) and their mixtures.

Especially water-soluble Extracts or substances, e.g. water-soluble colors, can be with the process variants according to the invention, e.g. the inventive mechanical Processing so deep and reliable in the interior of the prepared Vegetables convict that e.g. the frying fat when frying this vegetable is always its original Color maintains and not discolored. Further are also extracts, oils or products in powder form, e.g. Dyes in powder form, especially good with the aid of the process variants according to the invention, especially the variant of continuous or periodic mechanical processing, e.g. in the form of tumbling or rumbling or massaging, in vegetables recoverable.

With The invention also proposes to obtain the oil-in-water emulsion is through resolution a saccharide or sugar matrix and / or a gelatin matrix, sheath, or microcapsule, each containing microfine oil drops, in water.

Especially satisfactory results also occur when the watery System or the oil-in-water emulsion a viscosity of at least 150 mPas, preferably at least 200 mPas and in particular of at least 250 mPas.

Further draw appropriate embodiments characterized by the fact that the provided vegetables and / or the obtained prepared vegetables with oxygen, Ozone or sulfur dioxide has been or will be treated and / or that tumbling at least temporarily in an oxygen, ozone or sulfur dioxide atmosphere is carried out.

The Penetration depth and uniform distribution can according to a another embodiment again By improving the prepared vegetables after preparation and in particular before a subsequent processing step for at least 30 minutes, preferably at least 1 hour, and more preferably stored for at least 6 hours.

The present invention is accompanied by the surprising finding that vegetables and vegetable products can be added in a reliable and standardisable manner with, for example, spices and flavoring substances as well as with dyes which no longer leave the vegetable product during subsequent processing and / or cooking processes to let. For example, aroma substances and dyes penetrate with the aid of the process variants according to the invention several millimeters deep into the treated vegetables even after a relatively short treatment period. This applies in particular to the embodiment of Tumbelns. An introduction of substances suitable for vegetable preparation into the interior of vegetables consequently also entails the transfer of not insignificant amounts of substance into an inner edge region of the vegetables. It is furthermore advantageous that precisely defined amounts of flavorings can be incorporated in vegetable products using the method according to the invention. In particular, when using a tumbler, the aromatization designed extremely simple, reliable and practical. In addition, continuous production is possible, not least due to the surprisingly rapid absorption of, for example, flavorings and colorings by the tumbled vegetable products. In particular, no fractionation takes place in the treatment of the vegetable products in the tumbler, ie all the flavorings present in the aqueous system, the oil, the slurry, the extract or the oil-in-water emulsion are introduced into the vegetable product in the same way. Accordingly, it is possible with the inventive method, deviating from the methods of the prior art, for example, to introduce a wide variety of flavorings and dyes in the interior of the vegetable product. In this way, the substances introduced into the vegetable interior are less aggressive during the preparation and cooking steps set as such, which are present on the outside. The registered substances thus produce a depth effect in the vegetable products according to the invention, unlike, for example, coated or coated products, which can no longer be washed off or washed off. Furthermore, the registered substances are also protected against thermal or chemical influences during cooking processes or other processing steps. Due to a temperature gradient course, for example during frying or cooking, substances on the outer surface, ie in coatings of vegetables, are subjected to far more aggressive conditions than the substances introduced according to the invention. By less or no registered substances are washed out or destroyed again, for example during frying, their original concentration in the vegetable product according to the invention can also be kept low, which can be lower acquisition costs in vegetable preparation accomplish. An advantage of the process variants of the invention is further that the coloring and seasoning of the interior of vegetables may even be accomplished with only one substance under certain circumstances. Furthermore, it is possible to use the present process variants to maintain or restore the original, natural color of vegetable products and / or spices, eg pepper, which often adversely changes in the manufacturing and / or cooking steps, by introducing suitable dyes so that the vegetables retain a visually pleasing appearance regardless of the treatment steps chosen.

Become for example blanched raw french fries for about 20 minutes in the presence from e.g. about 2% by weight of copper chlorophyll powder (E141) on the weight of raw potatoes used, tumbled, you get one Penetration depth of the dye of about 3 mm. The color stays as well well preserved after frying. This is especially true on such colored French fries too, with a coating of water and starch, for example a so-called clearcoat have been provided. Furthermore, blanched Raw chips in the presence of e.g. 0.01% by weight of patent blue powder be colored easily by mechanical processing or massaging. For this is enough It's already out, the raw chips initially for a period of several Minutes, e.g. 5 minutes, subject to mechanical stress and then e.g. For leave in the processing container for about 1 hour. Very good Results can be obtained e.g. also in the treatment of blanched or unblanched raw potato with a beetroot powder (beetroot E162), e.g. 0.2 wt .-%, based on the amount of raw French, and with a turmeric extract (E100), e.g. in a sugar matrix present, achieve. In all cases remains the color impression obtained after the frying process. moreover is already involved in the treatment of vegetables according to the invention a color powder a very uniform, lasting color impression one.

In similarly, e.g. also potato pieces, like raw french fries, wedges or fried potato slices, with ginger, garlic and / or beta-carotene powder or oil, e.g. in a tumbler, preparable.

Especially Good results also result when using a powder mixture containing a curcuma extract embedded in a sugar matrix, e.g. 2% by weight on sugar matrix, containing, based on the sugar matrix, 3% by weight of curcuma extract, and patent blue, e.g. 0.01% by weight. Especially good results if you add salt to the systems mentioned above.

Vegetable products, e.g. potato pieces in the form of raw French fries, flavored in one process step and colored are are e.g. readily accessible at the same time as or successive use of ginger oil, e.g. From 0.01% to 5% by weight, and beta-carotene, e.g. 0.01 to 5% by weight, garlic oil, e.g. 0.01 to 5% by weight, as well as patent blue, e.g. 0.0001 to 1 wt%, and beta-carotene, e.g. 0.01 to 5 wt%, or of chocolate flavor, e.g. 0.001 to 5% by weight, and sugar coagulant, e.g. 0.01 to 5 wt .-%. While in the first case yellow and in the second case green raw french fries are obtained the aforementioned third example brown colored raw french fries.

From Another advantage is that according to the process variants of the invention prepared prepared vegetable products in subsequent processing steps to obtain a ready-to-eat Product does not or barely releases the registered substances. For example, you can by means of tumbling in different colors colored potato pieces fry in a common batch, without mutual staining or ink transfer takes place. Rather, the products maintain their color, and the Color does not affect the potato pieces fried in the same batch. The the same applies differently to the process variants according to the invention seasoned vegetable products to, in a common container be cooked.

A preferred embodiment of the present invention is explained below by way of example with reference to a single figure. This illustration shows a schematic flow chart for a preferred method according to the invention, which makes use of the introduction of flavoring and coloring agents of a tumbler.

exemplary are considered suitable vegetable products Selected potatoes. Of course it is the process outlined below is not limited to potatoes, but can for all vegetables used become.

Before the potatoes are transferred to the tumbler, it has proven to be advantageous to peel these first, in particular steam, then to cut or punch and then blanch. The steam peeling of Potatoes are sufficient for the expert known. Here, the potatoes are heated under pressure, wherein leaving steam peeling off the shell. The size of the cutting or Punching available potato pieces can be varied within wide limits. Suitable fully automatic operable cutting and punching machines are known in the art and commercially available. The blanching step is usually dependent on the selected potato variety and may be e.g. at temperatures in the range of 95 to 100 ° C for about 4 carried out to 6 minutes become. The potatoes prepared in this way become a tumbler given as he e.g. For boiling of ham is known, and having a flavor composition containing Salt, emulsifier, oil and water-soluble flavorings, added. This flavor preparation has a viscosity greater than 250 mPas. A tumbling over a period of 15 to 25 minutes is already enough to all Add flavoring substances to a sufficient extent in the cut potato pieces. Finally, finally to get to French fries pre-products by the end user can be fried directly the tumbled potato pieces taken from the tumbler and for dried for about 5 to 10 minutes at about 160 ° C on a belt dryer and hereafter with an aqueous Coating composition containing starch, hydrocolloids and maltodextrins, treated. For this it is already sufficient if the potato pieces in the Dipped coating and then blown off. To the sales product you finally arrive by frying the coated potato pieces, e.g. at 160 to 180 ° C for approx 30 to 50 seconds, and then shock-frozen and at temperatures below -18 ° C outsourced. The products obtained in this way are already using Frying at about 160 to 180 ° C for only 2 to 7 minutes ready to eat.

The in the above description, in the claims and in the drawings disclosed features of the invention can both individually and also in any combination for the realization of the invention in their various embodiments be essential.

Claims (28)

Process for the permanent incorporation of at least one vegetable preparation, in particular flavoring, preservation and / or coloring, at least partially into the interior of vegetables, comprising: a) providing at least one vegetable, b1) continuous or periodic mechanical processing of the vegetable in the presence at least vegetable preparation, in particular vegetable flavoring, preservation and / or coloring, a suitable substance or an aqueous system, a powder, a slurry, an oil, an extract and / or an oil-in-water emulsion, each containing at least a substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, for a period of time, at a temperature and at a pressure sufficient for sustained introduction of these substances into the interior of vegetables; and / or b2) injecting a vegetable at least once with at least one vegetable preparation, especially for vegetable flavoring, preservation and / or coloring, a suitable substance and / or with an aqueous system, an oil, a slurry, an extract or an oil in-water emulsion, each containing at least one substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring; and / or b3) transferring the vegetables into a pressure vessel, c3) alternately applying the vegetables with a pressure in the presence of at least one vegetable preparation, in particular vegetable flavoring, preservation and / or coloring, suitable substance and / or an aqueous system, one Oil, a slurry, an extract or an oil-in-water emulsion, each containing at least one substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, alternating with a vacuum treatment, and d3) withdrawing the prepared vegetables from the pressure vessel; and / or b4) subjecting the vegetable having a particulate form for vegetable preparation, in particular for vegetable aromatization, preservation and / or coloring, a substance at a rate sufficient for the particulate substance to penetrate into the interior of the vegetable; and / or b5) subjecting the vegetable to at least one high pressure jet comprising an aqueous system, an oil, a slurry, an extract or an oil in water emulsion, each containing at least one substance suitable for vegetable preparation, in particular for vegetable flavoring, preservation and / or coloring, having a pressure and a duration sufficient, the aqueous system, the oil, the slurry, the extract or the oil-in-water To inject emulsion into the interior of the vegetables. Method according to claim 1, characterized in that that's available Asked vegetables to mechanical processing according to b1) in transferred at least one Tumbel- or Polter- or Massiermaschine and tumbling or massaging the vegetables in the presence of an aqueous one Systems, a powder, an oil, an extract, a slurry and / or an oil-in-water emulsion, each containing at least one substance suitable for vegetable preparation, tumbled or poled or massaged. Method according to claim 1 or 2, characterized that the substance flavorings, dyes, preservatives, Flavor enhancers, Nutritive, in particular vitamins, food additives, medicines, Precursor products, in particular to the Maillard reaction capable and / or contributing Products, and mixtures thereof. Method according to one of claims 1 to 3, characterized that provided vegetables peeled at least in certain areas, in particular steam-peeled, punched and / or cut, especially in the form of fries or wedges, is present. Method according to claim 5, characterized in that in that a device is used for punching, comprising at least a pair of be adjacent punching blades whose distance from each other at least partially reduced in the punching direction. Method according to claim 4 or 5, characterized that the tools used for cutting or punching are so are designed that when cutting or punching the vegetables at least a regular or irregular surface pattern, especially including grooves, results. Method according to one of the preceding claims, characterized characterized in that the surface of the step a) available put vegetables at least partially roughened, perforated or worn away, in particular with at least one grater, needle or punching tool or with at least one high pressure liquid and / or particle stream. Method according to one of the preceding claims, characterized in that the vegetable provided in step a) is prepared before preparation subjected to at least one blanching or Denaturierungsschritt and / or treated with saline. Method according to claim 8, characterized in that that the Blanchierschritt at about 70 to 100 ° C, in particular of about 90 up to 100 ° C, for at least 1 minute, in particular 2 to 6 minutes, is performed. Method according to one of the preceding claims, characterized characterized in that the prepared, in particular flavored, preserved and / or colored, dried vegetables and / or coated with at least one coating material becomes. Method according to one of the preceding claims, characterized characterized in that the prepared, in particular flavored, preserved and / or colored, and optionally dried and / or coated vegetables cooked, in particular fried, and / or flash-frozen. Method according to one of the preceding claims, characterized marked that the vegetables Potatoes, sweet potatoes, Cassava, radish, kohlrabi, rice, carrots, mushrooms, beetroot, beets, cucumbers, Zucchini, pumpkin, Radishes, onions, salsify, asparagus, cauliflower, corn, Includes beans, peas, broccoli, cabbage and peppers. Method according to one of the preceding claims, characterized characterized in that for vegetable aromatization suitable substance a butter-cheese, Ketchup, pepper, paprika, ham, meat, roast, mushroom, Cheese-, Mozarella, Pesto, Kebab, Couscous, Olive, Tandoori, Piripiri, Apricot, pineapple, apple, banana, orange, lemon, grapefruit, Chocolate, curry, truffle, chicken, Ginger, chilli, mango, soy, sugar, onion, garlic or Tomato flavor or any mixture of these flavors. Method according to one of the preceding claims, characterized characterized in that the oil-in-water emulsion, the oil, the slurry, that Powder, extract or watery System for vegetable preparation, especially for vegetable flavoring, preservation and / or coloring, contain suitable substances that are water-soluble. Method according to one of the preceding claims, characterized in that the aqueous system, the oil, the extract, the slurry, the oil, the extract, the powder or the Oil-in-water emulsion containing common salt, antioxidants and / or at least one emulsifier. Method according to one of the preceding claims, characterized characterized in that the aqueous System or the oil-in-water emulsion a viscosity of at least 150 mPas, preferably at least 200 mPas and in particular of at least 250 mPas. Method according to one of claims 10 to 16, characterized that the coating material starch, gelatin, alginates, egg yolk, Protein, Whole eggs, casein, milk proteins, egg albumin, modified starch, hydrocolloids and maltodextrins or any mixtures of these substances. Method according to one of the preceding claims, characterized characterized in that the tumbling or massaging for at least 1 minute, preferably for for a total of 1 to 45, and especially 5 to 25 minutes. Method according to one of claims 10 to 18, characterized that the drying step for a total of at least 30 seconds at least 40 ° C is performed. Method according to one of the preceding claims, characterized characterized in that the aqueous System, the slurry, the powder, the oil, the extract or the watery and / or oily phase the oil-in-water emulsion synthetic or natural Dyes, in particular fruit or vegetable extracts, contains or included Method according to one of the preceding claims, characterized characterized in that the oil-in-water emulsion oily extracts and flavorings, in particular paprika oleoresin, nettle extract, curcumin extract, Pepper extract, tomato extract and / or oily dyes or extracts, and / or water-soluble Extracts, in particular beetroot extract or grape extract or include. Method according to one of the preceding claims, characterized in that curcumin, quinoline yellow, carminic acid, sugar caramel, Planzenkohle, Lutein, Anthocyanins, Titanium Dioxide, Patent Blue, Copper Chlorophyl, Chlorophylls, Curcuma extract, Riboflavin, Beetenrot, iron oxides, Zuckercouleur, Cochenillerot, natural or synthetic beta-carotene, canthaxathine or mixtures thereof be used. Method according to one of the preceding claims, characterized characterized in that the oil-in-water emulsion is obtained by dissolving a Saccharide matrix, shell or microcapsule and / or a gelatin matrix, shell or microcapsule, each containing microfine oil drops, in water. Method according to one of the preceding claims, characterized characterized in that the vegetable provided in step a) with oxygen, Ozone or sulfur dioxide has been or will be treated and / or that tumbling at least temporarily in an oxygen, ozone or sulfur dioxide atmosphere carried out becomes. Method according to one of the preceding claims, characterized characterized in that the prepared vegetables after preparation and in particular before a subsequent processing step for at least 30 minutes, preferably at least 1 hour, and more preferably stored for at least 6 hours. crafted, in particular flavored, preserved and / or at least partially colored, Vegetables, especially potato pieces, available according to any one of the preceding claims. vegetables according to claim 26, characterized in that this potato, especially in the form of fries or wedges. vegetables according to claim 26 or 27, characterized in that this in Inside completely or partially flavored and / or colored.