GB2310584A

GB2310584A - A flavour bag

Info

Publication number: GB2310584A
Application number: GB9704228A
Authority: GB
Inventors: John Beckett Bright
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-02-28
Filing date: 1997-02-28
Publication date: 1997-09-03
Also published as: GB9704228D0; GB9604175D0

Abstract

A flavour bag suitable for imparting flavour into foods during the cooking process comprising:- (I) an outer surround at least part of which is permeable to molten fat; (ii) a first compartment within the surround, said compartment being adapted to contain edible fat; and (iii) a second compartment within the surround, said compartment being adapted to contain a flavouring material such as herbs or spices, wherein the first and second compartments share a common wall, at least part of which is permeable to molten fat. The bag may have only one compartment containing the edible fat and flavouring material.

Description

Flavour bag Field of Invention This invention relates to a flavour bag, particularly a flavour bag for imparting flavour into foods during the cooking process and in particular for use when roasting food.

Background to the invention Cooks often experience difficulties in flavouring foods particularly in applying the correct amounts and proportions of flavourings that are required during the cooking process. For example, when roasting a joint of meat the cook may wish to apply flavourings such as herbs or spices to the meat. However, herbs applied directly to the meat may bum during the roasting process or may simply fali away from the meat so that the herbs must be frequently re-applied to the meat during roasting (for example by basting). This prevents a gradual, sustained release of the required amounts and correct proportions of flavours from the herbs into the meat and also leads to variation in the roasting temperature as the oven has to be opened to reapply the herbs. Also, re-application of the herbs is inconvenient as well as difficult for inexperienced cooks. A further problem is that if it is desired to remove the flavouring material (for example herb pieces) from the food before serving this is difficult because the flavouring material often fragments and spreads out during the cooking process.

Another problem relates to applying the correct amounts and proportions of flavourings to pre-cooked food that still contains residual heat and also during reheating or warming of pre-cooked food. For pre-cooked food the flavourings required can differ significantly from those required during the initial cooking process and cooks often experience difficulties with this.

It is accordingly an object of the present invention to provide a flavour bag suitable for imparting flavour into foods during the cooking process which overcomes or at least mitigates one or all of the problems noted above.

Summary of invention According to the present invention, there is provided a flavour bag suitable for imparting flavour into foods during the cooking process, the bag containing edible fat and a flavouring material, such as herbs or spices, at least a portion of the outer layer of the bag being permeable to molten fat such that, during the cooking process, the fat in the bag melts and absorbs flavour from the flavouring material before permeating through the outer layer of the bag and into contact with the food being cooked. By placing the bag onto or into the food during the cooking process the invention allows the desired amounts and proportions of flavourings to be imparted into the food in a gradual, sustained manner. The flavour bag prevents the flavourings from falling away from the food during the cooking process and also reduces the risk of the flavourings burning. Further, the flavouring materials are retained within the bag and can easily be removed from the meat after cooking by simply removing the flavour bag.

It is also possible for the fat itself to be flavoured, for example, smoked bacon fat can be used. In this case it would not be essential to include other flavouring materials in the bag, such as herbs or spices, but rather the fat itself would flavour the food. The flavoured fat would still be released over the food in a gradual, sustained manner thus facilitating the transfer of flavour into the food.

Advantageously, the flavour bag is of multilayer construction, comprising an outer layer and at least one intermediate layer, the intermediate layers being permeable to molten fat, the fat and the flavouring material initially being segregated between adjacent layers. As the fat melts during the cooking process it permeates through the layers and combines with the flavouring material. The molten flavoured fat then permeates through the outer layer of the bag and into contact with the food. Using the multilayer construction in this way gives the invention the advantage of imparting flavours into the food in a gradual manner which is sustained for a substantial period. This slow release process facilitates the transfer of flavours into the food.

In a preferred embodiment the bag is constructed from layers of material which is otherwise substantially impermeable to molten fat but which is made permeable by perforations. For example, the bag can be constructed from layers of metal foil which contains perforations.

In another preferred embodiment the outer layer of the bag is constructed from metal foil and the intermediate layer(s) are constructed from fibrous material. This has the advantage that the molten fat permeates through the fibrous material without the need for perforations to be made. Also, the fibrous material provides a fine mesh through which the fat permeates and such a fine mesh may be difficult to achieve using perforations. The outer metal layer ensures efficient conduction of heat to the contents of the bag.

The invention is also considered to encompass a flavour bag which has either no contents or contains only flavouring materials. This has the advantage that the cook is free to select the flavouring material(s) and or fat(s). Also, the bag could be stored for longer without the contents perishing. This type of flavour bag contains openings in order that materials can be placed in the bag and there are also means for sealing the bag. For example, when the outer layer of the bag is made from metal foil the sides of the opening(s) may be folded shut.

Description of the drawings The invention will be further described, by way of example, with reference to the accompanying drawings in which: Figure 1 is a cross section through a flavour bag.

Figure 2 is a perspective view of the base of a flavour bag.

Figure 3 is a perspective view showing a flavour bag applied to a joint of meat and where the flavour bag and meat are enclosed within a conventional roasting bag.

Figure 4 is a perspective view showing a flavour bag applied to a joint of meat.

Figure 5 is a perspective view showing a flavour bag applied to a chicken.

Figure 6 is a plan view showing a flavour bag applied to a chicken.

Figure 7 is a perspective view showing a flavour bag applied to a burger.

Figure 8 is a plan view of a flavour bag with a tear-off portion.

Figure 9 is a perspective view showing a flavour bag that has regions marked on it for perforation.

Figure 10 is a perspective view showing one layer of a flavour bag.

Description of preferred embodiments Embodiments of the present invention are described below by way of example only.

These examples represent the best ways of putting the invention into practice that are currently known to the Applicant although they are not the only ways in which this could be achieved.

As shown in the figures, the flavour bag 6 consists of a top layer 1 which is made of a material inherently impervious to molten fat for example, metal foil. The bag is of multi-layer construction, that is, it contains intermediate layers 2 which are either made from a material impervious to molten fat with perforations in it or from a material which is permeable to molten fat (such as a fibrous material). The bag contains edible fats 3 and flavouring material 4 which are segregated between adjacent layers of the bag. The flavouring material 4 for example, may consist of dried or otherwise dehydrated herbs and or spices. The edible fats 3 may also be themselves flavoured (although this is not essential) for example, smoked bacon fat can be used. The bottom layer 5 is either made of a material inherently impervious to molten fat with perforations in it or from a material that is permeable to molten fat.

The flavour bag is used to impart flavour into foods during the cooking process as described in the following example. As shown in figure 3 and figure 4 the flavour bag 6 is placed on the meat 7 or food which requires flavouring and together they are placed in the oven or other cooking device. The flavour bag and meat may also be placed within a conventional roasting bag 8 as shown in figure 3. As the cooking process heats the food it also melts the fat in the flavour bag. The molten fat passes through the intermediate layers (which either contain perforations or are made of molten-fat-permeable material ) and combines with the flavourings. Finally the flavoured molten fat passes through the material at the bottom of the flavour bag 5 and onto the food being cooked thus flavouring the food as it passes over it.

The design of the bag promotes the slow release of the flavourings to allow the maximum effect on the food. This slow, sustained release of flavourings facilitates the transfer of flavour into the food. The bag also allows the flavouring material to be held on the food throughout the cooking process and enables the flavouring material to be removed from the food easily after cooking.

It is not essential that the outer layer of the bag and the intermediate layers are made from the same material. For example, the outer layer could be made of metal foil with perforations in it and the intermediate layers from fibrous material. Also, it is not essential that the bag contain several intermediate layers, one intermediate layer could be used. Another possibility is that the bag initially has no contents or contains only flavouring materials. The cook is then free to select the flavouring materials and or fats to be used. In this case the bag contains openings via which materials can be placed in the bag and there are also means to close these openings. For example, when the outer layer of the bag is made from metal foil the sides of the opening(s) may be folded shut.

Figure 5 shows how the flavour bag 52 is applied to a joint of meat 51 such as a chicken. The flavour bag 52 can either be placed on top of the chicken 51 as shown or it may be inserted between the skin of the chicken and the flesh. The flavour bag 52 has a cord 54 attached to it that is used both to secure the flavour bag to the chicken during the cooking process and also to aid removal of the bag from the food. The cord 54 can be of any length and is made from string, plastics material or any other suitable material. The cord 54 has a clip at one end to enable the cord to be clipped to the meat or other foodstuff. The clip can also be used to secure the flavour bag to a container that the food is placed in. For example, a roasting dish, casserole dish or other container. Figure 5 shows how the cord and clip 53 are used to clip the flavour bag 52 to the chicken. In this figure, the cord and clip are also shown in an extended position 54.

In the situation when the flavour bag 52 is inserted between the skin of the chicken and the flesh the upper surface of the flavour bag 52 preferably contains perforations 55. The cook pulls the skin away from the flesh and inserts the flavour bag into the position shown. During the cooking process the flesh can become stuck onto the outer surface of the flavour bag 52 which makes the bag difficult to remove. This can be avoided by providing lubrication between the outer layer of the bag 52 and the flesh. The perforations 55 allow fats or oils from inside the flavour bag to permeate out onto the outer surface of the bag and provide the necessary lubrication. Alternatively, if no perforations 55 are provided the cook places some fat or grease between the skin and the outside of the bag 52.

When perforations 55 are provided these can be positioned only over part of the top surface of the bag 52. The perforations 55 are arranged so that when the bag 52 is placed on the food as shown in figure 5 fatsloils which permeate out of the perforations during the cooking process flow down the outside of the bag and over the food. This helps to retain the flavoured fats/oils on the food for as long as possible.

Different shapes of flavour bag are possible and this is advantageous for different types of food. By providing different shapes of flavour bag the food can be covered effectively by the bag without wasting the bag contents. It is not necessary to have regions of the bag that overlap the food. For example, figure 6 shows a flavour bag 62 that is shaped to cover the required region of a chicken 61 or other poultry bird. Figure 7 shows a round flavour bag 72 designed for use with a burger 71. Many different shapes of flavour bag can be formed for use with different food stuffs.

Figure 8 shows a flavour bag with a tear-off portion 83. In this case the flavour bag is rectangular and has a perforated or scored line 82 that allows the corner portion 83 to be torn-off by the cook. This allows the contents of the bag to be poured or squeezed out and used for a garnish or sauce. In this way the contents of the bag can be applied directly to the food. This can be done either before, during or after the cooking process.

It is also possible to use the flavour bag with pre-cooked food. For example it may be desired to flavour food as it is being re-heated or warmed. Also, it may be desired to flavour food that has recently been cooked and that still contains residual heat.

To flavour food as it is being re-heated or warmed the flavour bag is placed on or over the food and then the food is heated in any conventional way. For example, using an oven or a microwave oven. The flavour bag can be placed over food that is in a bowl or other container and the cord and clip can be used to hold the bag in place as previously described. For example, a bowl of rice can be reheated and flavoured using the flavour bag. The flavour bag is placed over the bowl of rice and the flavour and fatloil permeates through the perforations in the bag and onto the food. By using different coloured flavourings the presentation of the rice or other food can also be improved. The coloured flavouring tends to reach areas of the food near the perforations in the bag so that different parts of the food are colourediflavoured by different amounts. The food can then be mixed before serving to spread the coloursiflavours more evenly and a pleasing presentational effect is achieved.

To flavour food that has recently been cooked and that still contains residual heat the flavour bag is placed over or in the hot food and left for a few minutes. For example, rice can be cooked and placed into a bowl whilst it is still hot. The flavour bag is then placed over the bowl of rice so that it is in contact with the hot rice. Heat from the rice warms the fats/oils in the flavour bag and these permeate out of the bag and over the food taking the flavourings with them.

To reduce manufacturing costs and time it is possible to make several flavour bags in a continuous sheet. This is done by forming layers of material according to the layer design for the bag and then stamping out the required shapes for the bags. The bags can be sealed by heat treatment or by using any other conventional means.

Once several bags are formed in a continuous length these can be separated into individual bags by the cook or alternatively may be left in units of two or more. This can help if it is desired to use the bags with a large surface area of food. For example, for several steaks lined up on a grill or barbecue a row of joined flavour bags can be placed over the steaks. The joins between the bags can be scored or perforated to make them easy to separate. It is also possible for the cook to use scissors or a knife to separate the bags.

Figure 9 shows a flavour bag that does not initially have any perforations in the outer layer. Instead the upper surface of the bag 91 has markings on it 92 which indicate regions where the cook can make perforations. The cook uses a sharp, pointed implement to make the perforations by pushing the implement through one of the marked regions 92 and all the way down through the bag. For example, a needle, cocktail stick, toothpick or other similar device can be used to perforate the bag. Different shapes and colours are used to mark out the regions 92 and instructions are provided to the cook about how many of these regions to perforate and when to do this. Instructions about which regions to perforate to achieve different strengths and amounts of flavouring are also given.

In this type of bag there may be a layer of paper membrane 93 just underneath the top surface of the bag 91. This paper membrane 93 tends to reseal itself after the cook has made the perforations and does not rip so that large tears in this layer 93 do not result. The paper membrane is absorbent and has capillary action. That is any fats/oils that tend to flow from the inside of the bag are absorbed by this layer and spread over this layer because of its capillary action.

This helps to prevent large amounts of fat or oil from escaping out of the top surface of the bag 91 through the perforations 92. Below the paper membrane 93 is a layer of fat or oil 94 and below this is a layer of flavourings 95. Below the flavouring layer is a layer of plastics or foil material 96. This layer 96 becomes perforated by the cook as described above. Below layer 96 is another layer of paper membrane material 97. This acts to absorb any fats or oils that have mixed with the flavourings and permeated through layer 96. These fats andlor oils are spread over the paper membrane layer 97 by capillary action as for layer 93. This layer is placed over the food during the cooking process and in this way the fats/oils together with the flavourings are spread evenly over the food in a gradual manner.

The plastics or foil layer 96 may have perforations 101 in it as shown in figure 10. These perforations 101 can be made by the cook as described above or may be pre-formed. Different numbers and distributions of perforations can be placed in this layer. In this way the amount and distribution of the flavourings and fat/oil over the food can be controlled. If only a few perforations 101 are used then the flavourings may be distributed only to very local regions of the food and not spread evenly over the food. This problem is alleviated by using the paper membrane layer 97.

The paper membrane layers 97, 93 can be made from any type of fibrous material that provides a capillary action for the fats and oils. Any type of material that has this capillary action and which tends not to rip or tear during the perforation process can be used. The material should also tend to re-seal itself after the perforation implement has been withdrawn.

When the flavour bag is being transported, or stored an additional tear-off layer or strip is provided over the membrane layer 97. This layer has no perforations in it and helps to keep the contents of the bag fresh and preserved.

This type of tear-off layer can be provided over any outer part of the bag or may surround the whole bag as required.

Claims

1. A flavour bag suitable for imparting flavour into foods during the cooking process comprising: (I) an outer surround at least part of which is permeable to molten fat; (ii) a first compartment within the surround, said compartment being adapted to contain edible fat; and (iii) a second compartment within the surround, said compartment being adapted to contain a flavouring material such as herbs or spices, wherein the first and second compartments share a common wall, at least part of which is permeable to molten fat.

2. A flavour bag as claimed in claim 1 wherein said common wall comprises a fat permeable inner layer which substantially bisects the bag.

3. A flavour bag as claimed in claim 1 or claim 2 wherein the common wall substantially spans the breadth of the bag.

4. A flavour bag as claimed in any preceding claim wherein the bag is at least partly formed from material which is otherwise substantially impermeable to molten fat but which is made permeable by perforations.

5. A flavour bag as claimed in any preceding claim wherein the bag is at least partly formed from fibrous material which is substantially permeable to molten fat.

6. A flavour bag as claimed in any preceding claim wherein any perforations in the outer surround are covered by a sheet of material that is substantially impermeable to molten fat and which is adapted to be removed from the surround before using the flavour bag.

7. A flavour bag as claimed in any preceding claim further comprising a cord attached to the bag, the cord being adapted to be pulled to remove the bag from food.

8. A flavour bag as claimed in any preceding claim further comprising a clip attached to the bag and adapted to secure the bag to food during the cooking process.

9. A flavour bag as claimed in any preceding claim incorporating a line of weakness in the bag such that in use the bag can be opened by tearing along the line of weakness.

10. A flavour bag as claimed in any preceding claim containing flavouring material such as herbs or spices.

11. A flavour bag as claimed in any preceding claim containing edible fat.

12. A flavour bag as claimed in any preceding claim containing flavouring material such as herbs or spices and edible fat.

13. A plurality of flavour bags as claimed in any preceding claim said bags being detachably joined in end to end alignment.

14. A flavour bag according to any preceding claim modified in that the outer surround is impermeable to molten fat but is adapted to be made permeable prior to use by piercing with a sharp pointed implement.

15. A flavour bag substantially as hereinbefore described with reference to and as illustrated in any combination of the accompanying drawings.