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Savory food concentrate containing a source of iron ions
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A technology of concentrates and iron ions, applied in food preparation, food science, food ingredients, etc.
Inactive Publication Date: 2011-12-28
UNILEVER NV
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Abstract
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However, relatively inexpensive iron fortifiers, like e.g. iron sulphate or iron fumarate, show stronger off-color effects in ready-to-eat foods obtained from dry savory food concentrates
Method used
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Examples
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Embodiment 1
[0087] In a steel skillet, prepare a broth mixture consisting of the following ingredients:
[0088] Salt (NaCl) 54wt% MSG 17% Hydrolyzed Vegetable Protein 16wt% sugar 6.2wt% Iron compounds (FeSO4) 0.67wt% acid Potato starch 5.2wt%
[0089] The ingredients were mixed for 2 minutes and 1.6% fractionated palm oil was added, followed by 3 minutes of mixing. The mixture can be pressed into cubes.
[0090] Add 0, 30, 60, 80 or 100 mg of citric acid to 8 g of the mixture, then dissolve the mixture in 500 ml of hot water and boil slowly for 2 minutes. Observe the appearance of the surface of the pan after simmering. Additionally, flocculation was monitored in the resulting ready-to-eat food.
[0091] result:
[0092]
[0093] When experiments were carried out in retort vessels of aluminum, glass or ceramic material, comparable off-colors were observed on the surface of the retort vessel.
[0097] When experiments were carried out in retort vessels of aluminum, glass or ceramic material, a comparable reduction in off-color was observed on the surface of the retort vessel.
Embodiment 3
[0099] The experiment of Example 1 was repeated for different iron compounds. Abnormal color and flocculation on the surface of the cooking vessel were analyzed in the presence and absence of citric acid. Iron content has been given in grams per 8 grams of base mix.
[0100] Base mix:
[0101] .
[0102] Mix the mixture into 500 ml of hot water, bring to a boil in a steel steamer, and simmer for 2 minutes.
[0103] 1 2 3 4 5 6 Abnormal color on the surface of the cooking vessel powerful none powerful none less, dotted none flocculation flocculation none flocculation none flocculation none
[0104] In the above examples, the total amount of each ingredient in the formulation should be 100%. Slight deviations are allowed due to rounding. Quantitative changes due to different amounts of acid compounds or iron compounds are compensated by the NaCl content.
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Abstract
Disclosed are savory food concentrates comprising a source of iron ions, in particular dry savory food concentrates comprising: a) 30wt% - 70wt% NaCl; b) 0.05wt% - 2wt% Fe2+ and Iron ions in Fe3+ and mixtures thereof derived from added iron compounds soluble in aqueous solution, c) 0.35wt% - 7.0wt% of iron ions selected from citric acid, ascorbic acid, malic acid, tartaric acid, lactic acid and Acid compounds in their mixtures, all wt-% are based on the weight of the total dry savory food concentrate, and wherein the ratio of acid ions to iron ions at the molecular level is between 1:1 and 10:1, And wherein the concentrate is a concentrate selected from the group of concentrates consisting of bouillon concentrate, soup concentrate, sauce concentrate and gravy concentrate.
Description
technical field [0001] The present invention relates to a dry savory food concentrate and to a ready-to-eat food comprising at least a portion of the dry savory food concentrate. It also relates to a method of preparing the dry savory food concentrate and to a method of preparing a ready-to-eat food. It further relates to a method of reducing the formation of off-color material on the surface of a cooking vessel when an iron fortified dry savory food concentrate is dissolved in an aqueous liquid. It further relates to a method of reducing the formation of precipitates during the preparation of iron-fortified ready-to-eat foods. Background technique [0002] Especially in developing regions, iron is an element that may not be adequately present in the daily diet. This can be attributed to the fact that meat and / or dairy products, considered to be an important source of iron for the diet, are consumed in lower amounts compared to affluent parts of the world. However, also i...
Claims
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Application Information
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