A cooking aid comprising a sheet of flexible burn resistant material and a composition disposed on one face of the sheet, the composition comprising a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavor enhancers.
1. A cooking aid comprising:
a sheet of flexible burn resistant material; and
a composition comprising:
a first blend disposed on one face of the sheet, the first blend comprising:
a first oil having a melting point below 20° C., the first oil being selected from the group consisting of a vegetable oil, an animal oil, and combinations thereof; and
vegetable or animal fat having a melting point above 20° C., the vegetable or animal fat selected from the group consisting of fractionated palm fat, fractionated fat, and a combination thereof;
a second blend disposed on the first blend, the second blend comprising one or more herbs, spices, or flavor enhancers; and
a coating disposed on the second blend, the coating comprising a coating of a second oil on the one or more herbs, spices, or flavor enhancers, the second oil being selected from the group consisting of a vegetable oil, an animal oil, and combinations thereof, and the second oil having a melting point below 20° C.
2. The cooking aid of claim 1 , wherein the sheet is baking paper.
3. The cooking aid of claim 1 , wherein the first and second oils are selected from the group consisting of sunflower oil, rape seed oil, cotton seed oil, peanut oil, soya oil, olive oil, palm oil, coconut oil, and palm kernel oil.
4. The cooking aid of claim 1 , wherein the fat is selected from the group consisting of pork fat, tallow, lard, bone fats, butter, fractionated palm fat, and any fully or partially hydrogenated or inter-esterified palm oil, cotton seed oil, peanut oil, soya oil, olive oil, sunflower oil, and rape seed oil.
5. The cooking aid of claim 1 , wherein the composition comprises the first oil in the amount of about 20% by weight of the first blend and the fat in the amount of about 80% by weight of the first blend.
6. The cooking aid of claim 1 , wherein the composition comprises 0.01 to 1% by weight of the composition an ingredient selected from the group consisting of monoglyceride, sterol, and lecithin.
7. The cooking aid of claim 1 , wherein the first oil and fat together comprise 5 to 20% by weight of the composition.
8. The cooking aid of claim 1 , wherein the one or more herbs, spices and flavor enhancers comprise 0.5 to 75% by weight of the composition.
9. The cooking aid of claim 1 , wherein the one or more herbs and spices are selected from the group consisting of parsley, rosemary, pepper, and chives.
10. The cooking aid of claim 1 , wherein the flavor enhancers comprise 10 to 80% by weight of the composition.
11. The cooking aid of claim 1 , wherein the one or more flavor enhancers are selected from the group consisting of inorganic salts, salts of amino acids, protein hydrolysates, flavoring preparations, and yeast extracts.
12. The cooking aid of claim 1 , wherein the first and second oils are the same type of oil.
13. The cooking aid of claim 12 , wherein the first and second oils are both sunflower oil.
14. A process for the preparation of a cooking aid, the process comprising:
extending a sheet of flexible burn resistant material on a flat surface; and
applying a composition comprising a first blend, a second blend, and a coating on one face of the sheet, comprising:
spreading the first blend on the sheet, the first blend being a blend of fat and a first oil, the first oil having a melting point below 20° C., and the fat having a melting point above 20° C., the fat selected from the group consisting of fractionated palm fat, fractionated fat, and a combination thereof;
distributing the second blend over the first blend, the second blend comprising one or more herbs, spices, or flavor enhancers; and
coating the one or more herbs, spices or flavor enhancers with the coating comprising a second oil, and the second oil having a melting point below 20° C.
15. The process of claim 14 , wherein the sheet is baking paper.
16. The process of claim 14 , wherein the first and second oils are selected from the group consisting of sunflower oil, rape seed oil, cotton seed oil, peanut oil, soya oil, olive oil, palm oil, coconut oil, and palm kernel oil.
17. The process of claim 14 , wherein the fat is selected from the group consisting of pork fat, tallow, lard, bone fats, butter, fractionated palm fat, and any fully or partially hydrogenated or inter-esterified palm oil, cotton seed oil, peanut oil, soya oil, olive oil, sunflower oil, and rape seed oil.
18. The process of claim 14 , wherein the composition comprises the first oil in the amount of about 20% by weight of the first blend and the fat in the amount of about 80% by weight of the first blend.
19. The process of claim 14 , wherein the composition comprises 0.01 to 1% by weight of the composition an ingredient selected from the group consisting of monoglyceride, sterol, and lecithin.
20. The process of claim 14 , wherein the first oil and fat together comprise 5 to 20% by weight of the composition.
21. The process of claim 14 , wherein the one or more herbs, spices and flavor enhancers comprise 0.5 to 75% by weight of the composition.
22. The process of claim 14 , wherein the one or more herbs and spices are selected from the group consisting of parsley, rosemary, pepper, and chives.
23. The process of claim 14 , wherein the flavor enhancers comprise 10 to 80% by weight of the composition.
24. The process of claim 14 , wherein the one or more flavor enhancers are selected from the group consisting of inorganic salts, salts of amino acids, protein hydrolysates, flavoring preparations, and yeast extracts.
25. The cooking aid of claim 14 , wherein the first and second oils are the same type of oil.
26. The process of claim 25 , wherein the first and second oils are both sunflower oil.