Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Reexamination Certificate
2002-04-29
2004-07-06
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
C426S052000, C426S056000
Reexamination Certificate
active
06759075
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a brown broth such as a fond de veau characterized by having a pleasant flavor comparable to professional products which can be produced in high yield.
2. Description of the Background
A fond de veau is used as a broth for a brown sauce, such as, for example, represented by a demiglace sauce. Many kinds of brown sauces are produced through complex cooking operations.
Conventionally, a fond de veau is a broth for a brown sauce produced in such a manner that remnant meats (such as fibrous meats) produced upon using for cooking in a kitchen of a restaurant, beef bone and vegetable debris are sufficiently browned in an oven or fried on a frying pan and placed in a large stock pot, which is then heated all day long to boil the mixture thoroughly for a long period of time. While the recipe thereof is described in general recipe books, it requires prolonged cooking time and materials that are generally difficult to be acquired. Further, there is no detailed description for the baking temperature and the like in the recipe books, but they largely depend on experiences and instinct. Therefore, it is the current situation that fond de veau is rarely cooked at home but typically prepared by professional culinarians in restaurants.
With respect to the enzyme treatment of meats, a production process of a beef extract by reacting a protease (proteolytic enzyme) on raw beef (see JP-A-50-82261) and a liquefaction process of meats by reacting a protease on proteins of raw meats (see JP-B-3-11752) are known, but these are not the procedures of the present invention where, as will be discussed below, a protease is reacted on baked meats (a residue of boiling extraction thereof). The beef extract and the meat liquid obtained by reacting a protease on meats without baking lack roast flavor, which is necessary in the fond de veau, but are difficult to be a material for the brown sauce.
A production process of a natural seasoning obtained by subjecting chicken bones and/or livestock bones, which have been subjected to a pre-treatment, such as heating or pressurization, to an enzyme treatment are also known (see JP-A-58-165763).
However, the object of that process is to obtain a natural seasoning that has such high transparency that can be used as clear soup and has good flavor, and it is such a process that is significantly complicated with high cost, in which an acidic protease is reacted and then an alkaline protease is reacted.
A fond de veau produced by a professional culinarian in a restaurant has pleasant aroma, plenty of body and flavor, whereas general industrial-made fond de veau for home use or food service industry has problems in quality as they are characterless and lack sufficient taste because of the use of extracts that are not subjected to baking and frying of materials, and thus there is a significant difference in quality between them.
Accordingly, there remains a need for a process which is capable of producing fond de veau on an industrial scale which retains the flavor of fond de veau prepared by professional culinarians.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide a process which can be practiced on an industrial scale and produces a fond de veau which has the flavor of fond de veau prepared by professional culinarians.
It is another object of the present invention to provide a fond de veau prepared by such a process.
Thus, an important aspect of the present invention relates to the “pleasant flavor” obtained through the cooking operations involved in the preparation of a fond de veau, and performing these operations in a manner which provides a process that can be practiced on an industrial scale. In this manner, a high quality fond de veau is provided which has the flavor of a professionally-made fond de veau but is produced on a industrial scale and exhibits a high yield.
The present invention is based, in part, on the inventors' success in elucidating the flavor of the professionally-made fond de veau. It has been found that in order to obtain fond de veau having pleasant flavor in an industrial manner, baked meats are boiled for extraction, followed by reacting with a protease on the residue thereof, to decompose proteins remaining in the residue, or a protease is directly reacted with baked meats without boiling extraction to decompose proteins of the meats, whereby a meat extract having pleasant flavor can be extracted at a high yield.
Thus, the objects of the present invention, and others, may be accomplished with a brown broth, comprising:
(A) a solution obtained by:
(i) boiling a baked meat;
(ii) separating the boiled baked meat into (a) a solid meat residue and
(b) a liquid meat extract;
(iii) reacting the solid meat residue (a) with a protease;
(iv) isolating (c) a liquid portion (a protein decomposition solution) from the solid meat residue (a)
treated with the protease; and
(v) combining (b) and (c); and
(B) an extract obtained by boiling fried vegetables.
The objects of the present invention may also be accomplished with a brown broth, comprising:
(A) a protein hydrolytic solution obtained by:
(i) reacting a protease with a baked meat without boiling; and
(ii) isolating a liquid from the protease-reacted meat; and
(B) an extract obtained by boiling fried vegetables.
The objects of the present invention may also be accomplished with a method of making the brown broth, comprising combining
(A) a solution obtained by:
(i) boiling a baked meat;
(ii) separating the boiled baked meat into (a) a solid meat residue and
(b) a liquid meat extract;
(iii) reacting the solid meat residue (a) with a protease;
(iv) isolating (c) a liquid portion (a protein decomposition solution) from the solid meat residue (a)
treated with the protease; and
(v) combining (b) and (c); and
(B) an extract obtained by boiling fried vegetables.
The objects of the present invention may also be accomplished with method of making a brown broth, comprising combining
(A) a protein hydrolytic solution obtained by:
(i) reacting a protease with a baked meat without boiling; and
(ii) isolating a liquid from the protease-reacted meat; and
(B) an extract obtained by boiling fried vegetables.
The objects of the present invention may also be accomplished with a brown broth obtained by the methods described above.
According to the present invention, a brown broth, such as a fond de veau, having pleasant flavor and a high yield can be easily obtained a manner which is suitable for production on an industrial scale.
A more complete appreciation of the invention and many of the attendant advantages thereof will be readily obtained as the same becomes better understood by reference to the following detailed description.
DETAILED DESCRIPTION OF THE INVENTION
The brown broth of the present invention, such as a fond de veau (a veal extract), can be produced by using:
(i) a protein hydrolytic solution and a boiled extract of baked meats (the mixture of both is referred to as a bone or a meat extract), and an extract obtained by boiling fried vegetables (referred to as a vegetable extract), the protein hydrolytic solution being obtained in such a manner that a boiled extract corresponding to the boiled extract of baked meats, is separated from boiled baked meats and a protease is reacted with the residue of the meats to obtain a protein hydrolytic product, which is then subjected to a solid-liquid separation to obtain the protein hydrolytic solution on the liquid side; or
(ii) a protein hydrolytic solution obtained by reacting a protease with baked meats without boiling to obtain a protein hydrolytic product, which is then subjected to a solid-liquid separation to obtain the protein hydrolytic solution on the liquid side (referred to as a bone or a meat extract), and an extract obtained by boiling fried vegetables (referred to as a vegetable extract).
Thus, a fond de veau having pleasant flavor with a high yield can be produced by using, i.e., mixing:
(A)(i) a protein decomposition solution (a pr
Hoshikawa Eri
Miyazaki Emi
Nosaka Chiaki
Tanabe Makoto
Ajinomoto Co. Inc.
Bhat N.
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