Savory food concentrate containing pectin starch gel

A technology for concentrates, food, applied in the field of gravies or sauces, preparation of soups, sauces, preparation of said tasty food concentrates, capable of solving problems not ensuring fast and clean production

Active Publication Date: 2017-05-10
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such processes need to be soft enough and quickly achieve high starch incorporation, which at the same time also achieve high throughput and where expensive cooling devices are preferably not required to ensure fast and clean production

Method used

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  • Savory food concentrate containing pectin starch gel
  • Savory food concentrate containing pectin starch gel
  • Savory food concentrate containing pectin starch gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0200] Example 1: Gel food concentrate containing 20% ​​non-gelatinized cornstarch

[0201] method:

[0202] - Mix water and pectin powder into Thermomix (Vorwerk, Germany)

[0203] - Heat the mixture to 90 ° and keep at this temperature for 5 min

[0204] - Add half of the salt mixture (NaCl + KCl)

[0205] - Cool the mixture to 50 °C

[0206] - Add premix containing savory mix, remaining salt mix, starch and calcium salt

[0207] - Stir the mixture until homogeneous for 5 min

[0208] - Fill the mixture into containers and cool to set

[0209] - Measure the firmness according to the method described in the instructions.

[0210] %wt delicious mixture 19.0% Salt mixture (~70% NaCl, 30% KCl) 10.0% corn starch 19.9% water 49.2% CaCl 2 .2H 2 o

0.3% Pectin powder (LC 810, Danisco) 1.6% total 100.0% Firmness (g) 49

[0211] a) LC 810 (Danisco average DE usually 37, contains gelatinous pectin), c...

Embodiment 2

[0215] Example 2: Gel Gravy Concentrate Containing 25% Non-gelatinized Corn Starch

[0216] method:

[0217] - Mix water and pectin powder into Thermomix (Vorwerk, Germany)

[0218] - Heat the mixture to 90 ° and keep at this temperature for 5 min

[0219] - Cool the mixture to 50 °C

[0220] - Add premix containing palatable mix, salt mix (NaCl, KCl), corn and calcium salt

[0221] - Stir the mixture until homogeneous for 5 min

[0222] - Fill the mixture into containers and cool to set

[0223] - Measure firmness and viscosity after dilution according to the method described in this specification.

[0224]

[0225] a) LC 810 (Danisco average DE usually 37, contains gelatinous pectin), contains about 62% galacturonic acid (GalA).

[0226] (b) Savory blend contains sugar, yeast extract, meat powder base, parsley, chilli, spices. Contains about 19% NaCl.

[0227] result:

[0228] Said food concentrates can be obtained in an easy way of preparation, large am...

Embodiment 3

[0229] Example 3: Gel gravy concentrate containing 30% non-gelatinized tapioca starch

[0230] - Mix water and pectin powder into Thermomix (Vorwerk, Germany)

[0231] - Heat the mixture to 90 ° and keep at this temperature for 5 min

[0232] - Cool the mixture to 45 °C

[0233] - Add premixes containing palatable mixtures, salt mixtures (NaCl, KCl)

[0234] - Add starch and calcium salt premix

[0235] - Stir the mixture until homogeneous for 5 min

[0236] - Fill the mixture into containers and cool to set

[0237] - Measure firmness and viscosity after dilution according to the method described in this specification.

[0238]

[0239] a) LC 810 (Danisco average DE usually 37, contains gelatinous pectin), contains about 62% galacturonic acid (GalA).

[0240] (b) Savory blend contains sugar, yeast extract, meat powder base, parsley, chilli, spices. Contains about 19% NaCl.

[0241] result

[0242] Food concentrates in the form of gels are obtained in a fa...

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PUM

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Abstract

The present invention relates to savory food concentrates in gel form. Use of the savory food concentrate for the preparation of soups, sauces, gravies or sauces. The aim is to provide a palatable concentrate which, after dilution in hot water, provides high viscosity, as required when making viscous sauces, gravies or purees. A packaged food concentrate in gel form comprising water, sodium salt, gelling pectin, calcium salt and non-gelatinized starch was found to have desirable properties.

Description

[0001] The present invention relates to savory food concentrates in gel form. It further relates to a method of preparing said savory food concentrate. It further relates to the use of said savory food concentrate for the preparation of soups, sauces, gravy or sauces. [0002] Background of the Invention [0003] Concentrates are known for non-sugar, savory food applications such as soups, sauces or gravy, which concentrates are in gel form. They have been described in the art as an alternative to dry concentrates such as concentrated soups and liquid concentrates. Concentrates in gel form share the advantage of allowing unit metering of dry concentrates (concentrated solid stock). In the case of liquid concentrates, they share the advantage that they allow the introduction of liquid ingredients and moisture-containing particles. Apart from this advantage, savory concentrates in gel form closely resemble the natural appearance of homemade savory food products. Homemade read...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/10A23L23/00A23L27/60A23L29/231A23L29/212
CPCA23L23/10A23L27/60A23L29/231A23L29/212A23L23/00A23V2002/00
Inventor M.E.珀赖恩W.赛勒S.斯瓦帕伊斯
Owner UNILEVER IP HLDG BV
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