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Savoury food concentrate

A kind of concentrate and food technology, applied in food science, food preparation, food ingredients as gelling agent, etc., can solve the problems of low processing performance, poor scoopability, hard texture, etc.

Inactive Publication Date: 2013-09-11
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high temperatures required for gelling agent activation often lead to swelling of the starch, which leads to a drastic increase in viscosity and lower processability during processing
Furthermore, swelling during processing has a negative impact on the gel structure of the final product, is detrimental to solubility properties and does not allow the desired viscosity increase during ready-to-eat food preparation
[0006] Another problem with food concentrates in gel form comprising a relatively high content of starch is relatively poor spoonability, since in the presence of a relatively high content of fine, insoluble matter such as starch, The texture of the product becomes firmer or stickier

Method used

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  • Savoury food concentrate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0137] method

[0138] Formulations 1a, 1b and 1c (see Table 1) were processed at laboratory scale using the following method (batch size: 1.5 kg):

[0139] Dry ingredients (salt, gelling agents (xanthan gum, locust bean gum), yeast extract, dry flavor imparting ingredients, colorants) were weighed and premixed. Separate starch from other dry ingredients. Water (approximately 40°C), glycerin (when present) and beef extract were mixed into the powder mixture (excluding starch) using a blender to homogenize. With a mixer, additionally mix the melted fat into the mixture. Measure total weight (excluding bowl and whisk). The mixture was heated on a water bath up to 83°C while mixing with a stirrer to activate the gelling agent. The mixture was kept at 83°C for 3 min to simulate the pasteurization step. The total weight before and after heat treatment is compared and the amount of water lost during the process is added. Then, high shear mixing was applied within 1 min using...

Embodiment 2

[0146] Example 2 shows formulations according to the invention comprising different levels of glycerol.

[0147] Formulations 2a and 2b were prepared at laboratory scale on a Unimix LM6 using the following method (batch size: 5.5 kg):

[0148] Add liquid ingredients (water, glycerin) to a mixing container. The mixture was heated to 75 °C while applying stirring (150 rpm) and homogenization (5000 rpm) (stirring and homogenization devices were used throughout the process). The premixed dry ingredients (except starch) were added to the mixture at 75°C and the product was further heated during homogenization to dilute the entire powder mixture in water. After pasteurization at 85° C. for 4 min, the mixture was cooled. Add cornstarch natural powder at 68°C (a temperature lower than the gelatinization point of starch), and homogenize within 3min at 8000rpm. Immediately thereafter the product was filled into containers (filling temperature: 62-63° C.), then sealed, and allowed to ...

Embodiment 3

[0153] A food concentrate in the form of a gel was prepared containing the following ingredients:

[0154] Composition (wt%) beef added water 34.3 Heat-moisture treated potato starch agglomerates (13.8% moisture content) 24.3 glycerin 15.4 added salt 5.7 Beef Extract (65°Brix, 35% Water, 8% Salt) 2.9 Yeast Extract (6.2% Salt) 3.5 beef fat 2.4 Other flavor-imparting ingredients (29.1% salt) 9.1 xanthan gum 0.22 Colorant 1.9 Locust Bean Gum 0.22 total 100 total water 38.7 total salt 8.8 Starch:Salt Ratio 2.4:1 % gelling agent / liquid phase 0.81 Aw 0.75 Gel strength (at 20°C) 36.6

[0155] Using a 25 L Fryma Romaco Maxx D vessel and a 25 L Brogtec vessel equipped with a simple stirrer and double jacket, Example 3 was prepared on a pilot plant scale (batch size: 15 kg) using the following method: The liquid ingredients (water , glycerin, beef extract) ...

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PUM

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Abstract

A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt% to 15 wt% of NaCl, water, an effective amount of gelling agents, from 5 wt% to 60 wt% of a liquid polyol, non-gelatinized starch.

Description

[0001] The present invention relates to a savory food concentrate in the form of a gel. The invention further relates to a method for preparing said savory food concentrate. The invention further relates to the use of said savory food concentrate for the preparation of ready-to-eat foods, and to a method for producing ready-to-eat foods. Background of the invention [0002] Concentrates for non-sweet, savory food applications such as, for example, soups, sauces or gravies are known, which concentrates are in gel form. They have been described in the art as replacements for dry concentrates (eg stock cubes) and liquid concentrates. Concentrates in gel form share the advantage of allowing unit dosing with dry concentrates (concentrated solid stocks). With liquid concentrates, they share the advantage of allowing the incorporation of liquid ingredients and aqueous particles. Secondary to this advantage, savory concentrates in gel form are much more similar to the natural appea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0522A23L1/0526A23L1/054A23L1/0562A23L1/40A23L1/39A23L23/00A23L23/10A23L29/20A23L29/231A23L29/238A23L29/244A23L29/256A23L29/269A23L29/281
CPCA23V2002/00A23L29/20A23L29/212A23L29/231A23L29/238A23L29/244A23L29/256A23L29/269A23L29/281A23V2200/228
Inventor M.E.佩里内A.K.波普W.萨勒S.斯瓦帕斯
Owner UNILEVER NV
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