Granular savoury food concentrate

A concentrate, food technology, applied in the field of preparing broth, soup, with 18 to 8 mesh, sauce or gravy or used as seasoning, to prepare the granular salty and fresh food concentrate, which can solve the problem of granulator Problems such as blockage

Inactive Publication Date: 2015-01-07
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, it was observed that relatively high amounts of yeast extract in the granulation mixture caused clogging of the granulator due to extremely high resistance
Therefore, the content of yeast extract in conventional granulation mixtures has heretofore been limited to amounts below about 1% by weight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] An ingredient mixture was prepared comprising: salt (NaCl), starch (potato), MSG, sugar, yeast extract (YE) and water in the amounts indicated in Table 1 in % by weight. Water is not included in the 100% dry mix, and the dry ingredients add up to 100% by weight.

[0057] batch Salt starch MSG sugar YE water result Fraction 1 50 10 40 0 0 9 Control: conventional pellets. good granulation + 2 40 5 40 10 5 1.5 comparative example. Pellets can be made, very high resistance (high torque) in the machine, 5% starch is too low + / - 3 50 30 0 0 20 3.5 Granules can be produced. Extremely high resistance, the amount of YE is close to the limit. + / - 4 50 33 0 0 17 4.5 good granulation + 5 20 40 0 0 40 5 comparative example. Poor granulation, high torque -

[0058] Table 1.

[0059] Add the ingredients mentioned in Table 1 to a mixer (lödige, plow shear). Premix the mixture except YE fo...

Embodiment 2

[0063] Compositions were made as shown in Table 2. Amounts are expressed in % by weight based on dry mixture.

[0064] batch Salt Maltodextrin starch sugar YE Flavors and Spices water result 1 47 0 18 8 11 16 3.6 acceptable granulation 2 40 0 30 7 10 13 5.0 good granulation 3 51.5 0 10 9 12.5 17 3.6 Poor granulation 4 44 0 23 7.5 11 14.5 4.6 good granulation 5 40 11 20 6.5 9.5 13.5 3.8 Poor granulation 6 42 0 27 7 10 14 5.1 good granulation

[0065] Table 2.

[0066] The method as described for Example 1 was used. In this experiment, variable amounts of yeast extract and starch were used along with quantitative amounts of salt and yeast extract. At an amount of yeast extract of 11 wt%, 18 wt% starch achieved acceptable granulation (batch 1), while lower amounts of starch (batch 3) gave non-optimal results, higher amounts (batches 2 and 4) got better results. The addit...

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PUM

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Abstract

A granular savoury food concentrate comprising from 10 to 65 wt.% of salt, from 1 to 20 wt.% of yeast extract and from 10 to 50 wt.% of flour, starch or a mixture thereof, wherein the granular food concentrate is not in a glassy state.

Description

[0001] The present invention relates to granular savory food concentrates and food products comprising the same. It also relates to a method for preparing said granular savory food concentrate. It also relates to the use of said granular savory food concentrate for the preparation of a bouillon, soup, sauce or gravy or as a condiment. Background of the invention [0002] Many examples of savory granular food concentrates are known in the art for use as concentrates for preparing eg broths or soups. Granular savory food concentrates offer advantages over food concentrates in unit dosage form, such as cube or tablet form, due to the ease of dosing by the consumer from the pack. Two basic manufacturing methods for preparing granular savory food concentrates can be distinguished. In the first granulation method, fat is used as a binder for the granule components. This technique is preferred for the preparation of granules for a creamy consistency upon dilution in water. Howeve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/40A23L1/00A23L7/10A23L23/10A23L27/00A23L27/40
CPCA23L1/0522A23L1/1041A23L1/0023A23L1/40A23L1/237A23L1/3018A23L7/198A23L23/10A23L27/40A23L29/212A23L33/145A23P10/25
Inventor B.比克A.迈尔J-M.施泰因梅茨
Owner UNILEVER NV
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