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Food concentrate and a process to produce the same

A technology for concentrates, foods, applied in the field of food concentrates in gel form, which can solve the problems of minutes, sometimes more than 10 minutes, high dissolution time, high melting temperature, etc.

Active Publication Date: 2015-07-08
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Other problems observed for some systems are relatively high melting temperatures and relatively high dissolution times, e.g. several minutes, sometimes more than 10 minutes, when the food concentrate is diluted in hot water, e.g. 80° C., which is The consumer is annoyed when preparing his / her food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0123] A solution of 1% gum in 25% NaCl (moisture based) kappa-carrageenan (Sigma Aldrich, LotBCBF0535V) solution was prepared by heating to various temperatures ranging from 25°C to 45°C for 20 minutes after mixing. The stated gum concentrations reflect the actual amount of kappa-carrageenan, ie no possible additional ingredients are present in commercially available kappa-carrageenan. Add the salt before (pre-add) or after (post-add) the carrageenan.

[0124] comparative example salt added Activation temperature (℃) NaCl concentration (wt% based on moisture meter) Gum concentration (wt% based on moisture meter) result 1A in advance 32 25 1 Precipitate 1B in advance 45 25 1 Precipitate 1C Rear 25 25 1 viscous liquid 1D Rear 32 25 1 viscous liquid 1E Rear 45 25 1 viscous liquid

[0125] No gels were obtained for experiments 1A-1E. The precipitate obtained for experiments 1A and 1B did not cover mor...

Embodiment 2

[0127] A solution of 1% gum in κ-carrageenan (Sigma Aldrich, LotBCBF0535V) in 25% NaCl was prepared by heating to various temperatures ranging from 60°C to 95°C for 20 minutes after mixing. Add the salt before (pre-add) or after (post-add) the carrageenan.

[0128] experiment salt added Activation temperature (℃) NaCl concentration (wt% based on moisture meter) Gum concentration (wt% based on moisture meter) result 2A (comp. Ex.) in advance 62 25 1 Precipitate 2B (comp. Ex.) in advance 75 25 1 Precipitate 2C (comp. Ex.) in advance 95 25 1 Precipitate 2D Rear 62 25 1 gel 2E Rear 75 25 1 gel 2F Rear 95 25 1 gel

[0129] This example shows that temperature activation at 62°C or higher leads to gelation when salt is post-added. The gelation temperature can be set by adjusting the activation temperature. For experiments 2D, E and F, the solidification time, dissolution time, gelation tempe...

Embodiment 3

[0132] Solutions of kappa-carrageenan (Sigma Aldrich, LotBCBF0535V) at different salt concentrations were prepared by heating to 75°C for 20 minutes after mixing. Add the salt after adding the carrageenan.

[0133] experiment salt added NaCl concentration Gum Concentration result 3A Rear 25 1 gel 3B Rear 20 1 gel 3C (comp. Ex.) Rear 2 1 gel 3D (comp. Ex.) Rear 0 1 gel 3E Rear 25 0.6 gel

[0134] After preparation, the liquid ingredient mixture was transferred to a rheometer for measuring elastic and viscous moduli. Transfer remaining liquid to sample container and store at room temperature. The rheological experiments were carried out as previously described, with some changes to mimic the usual cooling behavior: after the initial measurement at 75 °C at a frequency of 1 Hz, the sample was cooled at 5 °C / min, the measurement continued down to 20 °C, after Hold at 20°C for another 20 minutes. Record th...

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PUM

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Abstract

Packaged food concentrate in the form of a gel, comprising: ·from 7 to 40 wt% of salt, wt% based on the total water content, wherein the amount of salt is calculated as (weight of salt / (weight of salt + weight of total water content))*100%, ·water ·dissolved kappa-carrageenan, wherein kappa-carrageenanis present in an amount of from 0.1 wt % to 4 wt% (wt% based on the total water content, and calculated as (weight of kappa-carrageenan) / (weight of kappa-carrageenan + weight of total water content))*100%, ·taste imparting components.

Description

[0001] The present invention relates to a food concentrate in the form of a gel. It further relates to a process for its preparation. Background of the invention [0002] Food concentrates are known in the art. Examples are condensed soups in cubes or condensed solid soups. Other examples are food concentrates for the preparation of soups, sauces or gravy. Food concentrates can also be used to flavor dishes. Food concentrates generally show a high salt content, they are therefore not suitable for consumption as such. In their characteristic, conventional application, food concentrates are diluted in an aqueous dilution (which may be water or a liquid dish) and the resulting ready-to-eat product has a volume much higher than that of the original food concentrate. [0003] The most well-known food concentrates may be dry blocks, such as concentrated soup solids. In addition to traditional concentrated soup solids, wet food concentrates in the form of gels have recently been...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/40A23L1/0532A23L23/00A23L23/10A23L29/256
CPCA23L1/40A23L1/39A23L1/0532A23L23/10A23L23/00A23L29/256
Inventor M.梅勒马A.K.珀普
Owner UNILEVER IP HLDG BV