Food or edible material: processes – compositions – and products – Addition of dye or pigment – including optical brightener
Patent
1985-07-25
1987-05-05
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Addition of dye or pigment, including optical brightener
426540, 426573, 426575, 426577, A23L 127, A23L 1275
Patent
active
046631712
DESCRIPTION:
BRIEF SUMMARY
Public taste, and most especially that of consumers, demands that foodstuff compositions intended for the preparation or decoration of meats and similar products appear dark in colour, generally dark brown. This dark colouration was hitherto most frequently caused by the addition of artificial colourings.
However, the addition of artificial colourings to foodstuffs products periodically arouses criticism in a section of the press and public opinion, but above all it forms the subject of increasingly severe legal prohibitions and limitations, especially in the countries where industrial development is most advanced.
In the countries in question, it is even conceivable that, in the foreseeable future, all artificial colouration of foodstuff products might be forbidden by legislation. For headwaiters, chefs and caterers, this would result in substantial material difficulties in preparing appetising dishes which, for their part, contribute to the enhancement iof the atmosphere of a meal or to the creation of a feeling of celebration.
Now, a foodstuff composition has now been developed which is appropriate for the preparation or decoration of meats and similar products, and intended to replace the garnishes used hitherto, but which contains no artificial colouring. This composition will consequently be mixed with meat preparations or as a garnish or decorative component on cooked dishes or items of charcuterie such as pates and potted meats. It is distinguished by its stability to cooking, the improvement in taste of the foods which contain it, the firmness of their texture and their decorative appearance, as well as by the stability of the colouration which is natural and does not diffuse into the surrounding bulk.
The composition according to the invention is characterised in that it contains:
(a) one or more edible mushrooms, of naturally dark colouration and flavourless or pleasant in flavour,
(b) one or more gelifying agents, consisting of polysaccharides appropriate for forming a heat-irreversible gel, that is to say a gel which is stable to cooking,
(c) one or more texturing agents consisting of proteins,
(d) a balanced combination of flavouring substances, appropriate for endowing the composition with a pleasant flavour and taste, preferably similar to those of the edible mushrooms, and
(e) water.
The invention will now be disclosed in more detailed fashion.
(a) As mushroom, Cenococcum geophilum, Cenococcum graniforme or the Perigord tuffle or black truffle (Tuber melanosporum or Tuber nigrum) is preferably used.
The abovementioned Cenococcum is a forest mushroom, classified among the Fungi Imperfecti. It can be cultivated in sterile medium, in conventional solid or liquid nutrient media; its growth period is from 3 to 4 weeks for a temperature range of 19.degree. to 26.degree. C. In culture, it forms a black mycelium with a very delicate taste; it will preferably be used after being cooked. Cenococcum geophilum or graniforme and the black truffle endow the composition with the desired colouration, reinforce the effect of the texturing agents, and in addition the truffle, even in small proportions, contributes to the improvement in taste. However, the black truffle (Tuber melanosporum) is not the only high quality truffle; other truffles such as the winter truffle (Tuber brumale) or Burgundy truffle (Tuber ancinatum) can also be used. Among the other mushrooms which can be considered, the horn of plenty (Craterellus cornu copioides) may be mentioned, the contribution of which, however, is smaller than the abovementioned mushrooms.
The mushroom or mushrooms preferably constitute from 3 to 5% by weight of the composition (fresh weight for the truffle, dry weight for Cenococcum).
(b) The gelifying agent or agents introduced are pectins, originating from applies or the rind of citrus fruits, and water-soluble alginates extracted from brown algae. Both of these are soluble in the cold, and the gels obtained retain their shape when subjected to heat. Starting from high molecular weight pectins, gel formation
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patent: 4347261 (1982-08-01), Challen et al.
patent: 4348418 (1982-09-01), Smith et al.
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Hunter Jeanette
Vitroculture S.A.
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