GB2486465A - Use of vegetable purées as food additives - Google Patents

Abstract

A method is described of producing a foodstuff in which pumpkins (Cucurbita maxima or Cucurbita moschata), carrot (Daucus carota subspecies sativus), or sweet potato (Ipomoea batatas), are used as substitutes for additives in the commercial and industrial manufacture of the foodstuffs Shahi Mutter Paneer, Shahi Korma and Lamb Pasanda. The vegetables are peeled, cut, boiled, pulped, sieved and smoothed prior to being used as food additives.

Description

Page 1

DESCRIPTION OF INVENTION

Title: Novel substitutes as food additives

TECHNICAL FIELD

This invention concerns a method of producing a foodstuff in which Cucurbita Maxima or Cucurbita Moschata, the Sativus subspecies of Daucus Carota, and lpomoea Batatas, processed by specific means are used as novel additives, and / or substitutes for additives in the commercial and industrial manufacture of the foodstuffs Shahi Mutter Paneer, Shahi Korma and Lamb Pasanda.

BACKGROUND ART

Shahi Mutter Paneer, Shahi Korma and Lamb Pasanda are traditional Indian foods that include ingredients as food additives in order for those foods to achieve particular properties such as creaminess, colouring, and thickening, rather than constitute primary ingredients.

Shahi Mutter Paneer The following is an example of typical means of making Shahi Mutter Paneer -Ingredients: 2 finely chopped onions, 1 teaspoon minced ginger, 1 green chilli minced along with the ginger, 1 can of tomato puree, salt to taste, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 250 g Indian cottage cheese / Paneer, 3 cups of green peas (mattar), /2 cup of curd, 2 cardamoms / eliachi, 1 teaspoon of sugar.

Page 2 Directions: Cut cottage cheese / paneer into I inch cubes and keep it aside.

Now take a non stick pan and add onion and ginger mixture to it. When the onions turn golden brown add the tomato puree. Add cardamoms and cook the mixture for 5 minutes. Add the green peas and mattar. Add salt, red chili powder, sugar and Turmeric. Add curd and let it simmer for 5-8 minutes. After cooking whole mixture / masala add Paneer to this and let it simmer for 5 more minutes. Garnish with green chillies.

Shahi Korma The following is an example of a typical means of making Shahi Korma -Ingredients: 500 gm boneless mutton pieces, 2 medium onions (1 for paste and 1 onion chopped), 1/2 cup yoghurt, 3 cloves of garlic, a pinch of saffron, 2 teaspoons salt, 1 cup of cream, 6 almonds, 1 tablespoons oil, 2 teaspoons coriander seeds (dhaniya), 1 teaspoon freshly ground pepper, 1 teaspoon paprika, 1 teaspoon garam masala Directions: Soak saffron in hot water. Prepare a masala paste of coriander seeds, 1 onion, almonds and garlic. Mix it with 1⁄2 cup yoghurt. Marinate the mutton in above mixture for 2 hours. Fry the chopped onion in oil. Keep aside.

Add the mutton and cook till the masala dries. Add one cup of hot water and pressure cook for 15 minutes. Then keep it aside. Add salt, pepper powder, paprika powder and cook until oil separates. Add fried onions and the beaten cream. Add soaked saffron to the cooked mutton masala. Add garam masala and cook for 2 minutes.

Page 3 Lamb Pasanda The following is an example of a typical means of making Lamb Pasanda -Ingredients: 500g boned leg of lamb, lOOg ghee (clarified butter), 4 cinnamon sticks each 4cm long, 4 black cardamoms, 200g flour, SOml water or enough to bind into a slack dough. For the marinade: 8 dried figs, soaked in water to cover, 3 tablespoons khoya (dried reduced milk), 1 tablespoon raisins soaked in water, /2 teaspoon saffron strands soaked in 3 tablespoons warm water, lSOml plain yoghurt, 3 onions sliced and shallow-flied in oil until golden brown, 4cm piece of fresh root ginger, peeled and grated, 6 garlic cloves, 2 teaspoons salt, 2 teaspoons red chilli powder, 4 teaspoons garam masala, 2 teaspoons ground cumin, 1 teaspoon freshly ground cardamom seeds, 1 tablespoon chopped coriander, to garnish.

Directions: Remove all the white membranes from the surface of the meat.

Using a sharp knife, cut the meat into Scm squares about 1cm thick. Place these escalopes between sheets of cling film and beat them out with a meat mallet or rolling pin until the lamb has been flattened into thin pieces. Tip all the marinade ingredients into a food processor and blend until smooth. Coat the escalopes with the marinade, making sure the meat is completely covered with the masala spice mix. Set aside for at least one hour. Heat the clarified butter in a heavy-bottomed casserole pan, wide enough to take the meat in one layer.

Add the cinnamon sticks and black cardamoms and let them sizzle for a few seconds before adding the marinated meat with its liquid. Cover the pan with a tightly fitting lid and seal the edges with a flour and water paste. Simmer on a very low heat for an hour until the sauce has reduced and the meat is tender.

Page 4 Remove the lid from the pan. If there's too much liquid, cook the sauce down until there's a thin flint of oil on top. Scatter with chopped coriander and serve straight away with warm naan bread.

DISCLOSURE OF INVENTION

This invention concerns a method of producing a foodstuff in which Cucurbita Maxima or Cucurbita Moschata, the Sativus subspecies of Daucus Carota, and Ipomoea Batatas are used as novel additives, and I or substitutes for additives are used in the commercial and industrial manufacture of the foodstuffs Shalii Mutter Paneer, Shahi Korma and Lamb Pasanda, when effects such as additional creaminess, thickness or colour is desired without the use of artificial or unhealthy additives.

Cucurbita Maxima and Cucurbita Moschata Cucurbita Maxima is a species of the Cucurbita genus, which is itself part of the Cucurbitaceae family. It is one of at least five species of cultivated squash, and is one of the most diverse domesticated species, perhaps with more cultivated forms than any other crop. Different squash types of this species have diversified in India, Bangladesh, and Burma.

Cucurbita Moschata is also a species of the Cucurbita genus, which is itself part of the Cucurbitaceae family. It is a species that includes some varieties of squash and pumpkin. It has a sweet, nutty taste. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes richer.

Page 5 The biochemistry of Cucurbita Maxima and Cucurbita Moschata are very different from the substances traditionally used as food additives in Shahi Muller Paneer, Shahi Korma and Lamb Pasanda.

Cucurbita Maxima and Cucurbita Moschata are virtually fat free, and uncommonly, even for vegetables, virtually protein free, as amino acids constitute less than 1% of their total weight. This lack of protein structure enables them to be very finely blended. This is accentuated by theft very high water content, which at up to 95% is higher than almost all other vegetables.

The sugar content of Cucurbita Maxima and Cucurbita Moschata is only around 2g per lOOg, which is insufficient when they are used as additives to impose an unintended sweetening effect. The sodium content of Cucurbita Maxima and Cucurbita Moschata is also far lower than that of most vegetables, as they have virtually no sodium content. So their use would not impose an unintended increased saltiness. Theft content of alkaloids is also insignificant, thereby avoiding any increase in bitterness as a result of theft use. At lSOOmcg per lOOg, they have a very high content of carotenoids. These natural plant compounds are responsible for a natural colouring effect that imparts orange hues without the additional unwanted effects, such as bitterness, that many other colouring agents impose.

The addition of the bland and mild pulped flesh of Cucurbita Maxima or Cucurbita Moschata consequently do not affect the taste of the dish where it is The significant use of Cucurbita Maxima or Cucurbita Moschata as an additive has a secondary benefit in terms of health. Cucurbita Maxima and Cucurbita Page 6 Moschata are excellent sources of fibre that can reduce fat absorption in order to make healthier foods. It is also high in specific nutrients including beta-carotene, ascorbic acid, and potassium and so helps prevent arterosclerosis, or hardening of the arteries, The Cucurbita Maxima and Cucurbita Moschata species have been identified as the ideal species to use after testing many alternatives, on the basis that fruits of other species of a similar kind or options such as yam and sweet potato do not make a neutral tasting creamy paste or produce the same creamy, well blended or colouring effect.

Daucus Caroti Daucus Carota (whose conunon names include wild carrot, bird's nest, bishop's lace, and Queen Anne's lace) is a flowering plant in the family Apiaceae, native to temperate regions of Europe, southwest Asia and naturalised to northeast North America and Australia.

Domesticated carrots are cultivars of the Sativus subspecies of Daucus Carota.

Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots. More recently, a number of novelty cultivars have been bred for particular characteristics.

The characteristic and bright orange colour of the western carrot results from abundant carotenes in these cultivars. Carotenes are metabolised into vitamin A in humans when bile salts are present in the intestines.

Page 7 The Sativus subspecies of Daucus Carota is virtually fat free, and uncommonly, even for vegetables, virtually protein free, as amino acids constitute less than 1% of theft total weight. This lack of protein structure enables them to be very finely blended. This is accentuated by their very high water content, which up to 95% is higher than almost all other vegetables. The sugar content of the Sativus subspecies of Daucus Carota is only around 5g or less per lOOg, which is insufficient when they are used as additives to impose an unintended sweetening effect. The sodium content of the Sativus subspecies of Daucus Carota is also far lower than that of most vegetables. So theft use would not impose an unintended increased saltiness. Theft content of alkaloids is also insignificant, thereby avoiding any increase in bitterness as a result of theft use.

At 8285mcg per lOOg, they have a very high content of carotenoids, that is far more than any other vegetable. These natural plant compounds are responsible for a natural colouring effect that imparts orange hues without the additional unwanted effects, such as bitterness, that many other colouring agents impose.

The addition of the bland and mild pulped flesh of the Sativus subspecies of Daucus Carota consequently do not affect the taste of the dish when it is being Ipomoea aatatas Ipomoea Batatas (sweet potato) is a dicotyledonous plant that belongs to the family Convolvulaceae. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, Ipomoea batatas is the only crop plant of major importance. The sweet potato is only distantly related to the potato.

Ipomoea Batatas is virtually fat free, and uncommonly, even for vegetables, Page 8 virtually protein free, as amino acids constitute less than 2% of their total weight. This lack of protein structure enables it to be very fmely blended. The sugar content of Ipomoea Batatas is only around 4g per lOOg, which is insufficient when they are used as additives to impose an unintended sweetening effect. The sodium content of Ipomoea Batatas is also far lower than that of most vegetables. So their use would not impose an unintended increased saltiness. Their content of alkaloids is also insignificant, thereby avoiding any increase in bitterness as a result of their use. At 8SO9mcg per lOOg, they have a very high content of carotenoids. These natural plant compounds are responsible for a natural colouring effect that imparts orange hues without the additional unwanted effects, such as bitterness, that many other colouring agents impose. The addition of the mild pulped flesh of Ipomoea Batatas consequently does not affect the taste of the dish when it is being used as a PreparatiQnprocess The method of producing the food additive is described in the following stages: Stage I Peeled the hard outer skin and shell of the Cucurbita Maxima and Cucurbita Moschata., so that only the "flesh" remains, then cut it in to pieces.

Peeled the hard outer skin of the Sativus subspecies of Daucus Carota, so that only the "flesh" remains, then cut it in to pieces.

Page 9 Peeled the outer skin of the Jpomoea Batatas, so that only the "flesh" remains, then cut it in to pieces.

Stage 2 Boil the flesh of the Cucurbita Maxima and Cucurbita Moschata until a boiled, soft, pulped mass is produced. Ensure that this effect is only achieved by boiling, because temperatures above boiling point can cause the Cucurbita Maxima and Cucurbita Moschata Pumpkin flesh to become stringy.

Boil the flesh of the Sativus subspecies of Daucus Carota until a boiled, soft, pulped mass is produced.

Boil the flesh of the Ipomoea Batatas until a boiled, soft, pulped mass is produced.

Stage 3 Pass the pulp obtained from the Cucurbita Maxima and Cucurbita Moschata through a sieve or blender.

Pass the pulp obtained from the Sativus subspecies of Daucus Carota through a sieve or blender.

Pass the pulp obtained from the Ipomoea Batatas through a sieve or blender.

Stage 4 Page 10 Produce a thick paste from the sieved flesh of the Cucurbita Maxima and Cucurbita Moschata, the Sativus subspecies of Daucus Carota, and the Ipomoea Batatas puips, with or without the use of a blender, in order to obtain a smooth and creamy texture.

Stage 5 Add during early or middle stage of preparation of Shahi Mutter Paneer, Shahi Korma and Lamb Pasanda.

As a less preferred option, each of the food additives Cucurbita Maxima and Cucurbita Moschata, or the Sativus subspecies of Daucus Carota, or Ipomoca Batatas, can be used separately, making up to 30% of the quantity.

The process is effective as a substitute for artificial ingredients or additives in the preparation of Shahi Mutter Paneer, Shahi Korma and Lamb Pasanda: (a) To impart a "creamy effect" in place of cream or dairy products.

(b) For its thickening properties in place of gums and starch pastes or other thickening agents.

(c) For a natural looking rich orange colour instead of artificial or added colours Page 11

INDUSTRIAL APPLICABILITY

According to this invention there is a method of producing a foodstuff in which processed Cucurbita Maxima or Cucurbita Moschata, Sativus subspecies of Daucus Carota, and Ipomoea Batatas, are used as novel substitutes for additives in the commercial and industrial manufacture of the foodstuffs Shahi Mutter Paneer, Shahi Korma and Lamb Pasanda. This process is also applicable to the commercial manufacture of pre-prepared meals and frozen meals.

Claims (14)

1. Page 12CLAIMS1. A method of preparing Shahi Mutter Paneer, Shahi Korma or Lamb Pasanda that uses as food additives Cucurbita Maxima and Cucurbita Moschata, the Sativus subspecies of Daucus Carota, and Ipomoea Batatas, that have been peeled, cut, boiled, pulped, sieved and smoothed prior to being added during the early or middle stages of the preparation.
2. 2. A method of preparing Shahi Mutter Paneer, Shahi Korma or Lamb Pasanda that uses as food additives species of the Cucurbita genus, the Sativus subspecies of Daucus Carota, and Ipomoea Batatas, that have been peeled, cut, boiled, pulped, sieved and smoothed prior to being added during the early or middle stages of the preparation.
3. 3. A method of preparing Shahi Mutter Paneer, Shahi Korma or Lamb Pasanda that uses as food additives one or more of Cucurbita Maxima and Cucurbita Moschata, plus the Sativus subspecies of Daucus Carota, and Ipomoea Batatas, that have been peeled, cut, boiled, pulped, sieved and smoothed prior to being added during the early or middle stages of the preparation.
4. 4. A claim according to any one of claims I to 3, that excludes all use of other natural or synthetic colourings.
5. 5. A claim according to any one of claims 1 to 3, that excludes all use of creams, butter or fats.
6. 6. A claim according to any one of claims 1 to 3, that excludes all use of yam, and other tubers besides sweet potato for theft smoothing effect.

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7. 7. A claim according to any one of claims 1 to 3, that excludes all use of gums and starch pastes or other thickening agents.
8. 8. A claim according to any one of claims 1 to 3, that also uses other natural or synthetic colourings.
9. 9. A claim according to any one of claims 1 to 3, that also uses creams, butter or fats.
10. 10. A claim according to any one of claims 1 to 3, that also uses yam, or other tubers besides sweet potato, for their smoothing effect.
11. 11. A claim according to any one of claims 1 to 3, that also uses starch pastes or other thickening agents.
12. 12. A claim according to any one of claims 1 to 11 that uses less than 30% Cucurbita Maxima and Cucurbita Moscliata on its own, instead of all three food additives.
13. 13. A claim according to any one of claims I to 11 that uses less than 30% of the Sativus subspecies of Daucus Carota on its own, instead of all three food additives.
14. 14. A claim according to any one of claims 1 to 11 that uses less than 30% of Ipomoea Batatas on its own instead of all three food additives.