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Food concentrate in form of gel

A concentrate, food technology, applied in the field of food concentrates in the form of a gel, which can solve problems such as damage to seals or lids

Active Publication Date: 2015-07-15
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The time taken to develop the semi-solid gel texture is preferably not very long as this may cause additional cooling costs and damage to the seal or lid of the package

Method used

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  • Food concentrate in form of gel
  • Food concentrate in form of gel
  • Food concentrate in form of gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0143] Example 1: with different [Na + / (Na + +K + )]*100] (in %) iota-carrageenan gels - effect on firmness, dispersibility and gelation ("processability")

[0144] Preparation:

[0145] · Add all ingredients (water, iota-carrageenan powder, salt) to the water while stirring well by using the Thermomix at speed 5

[0146] · Heat the mixture to 95°C and hold at this temperature for at least 5 minutes

[0147] · Fill the hot mixture into the container,

[0148] • Allow the filled container to cool at room temperature to solidify.

[0149] The firmness, G' and residual gel strength after cooling at 5°C per minute for 7 minutes were analyzed according to the procedure described in the specification to analyze the relative curing rate. For the analysis of residual gel strength, the temperature was raised at a rate of 5°C / min.

[0150] result:

[0151] A (control) B C D water 75.6% 75.6% 75.6% 75.6% iota-carrageenan powder (Sigma Aldrich-...

Embodiment 2

[0156] Example 2: Tasty Food Concentrate - 14.4% Salt in Moisture

[0157] Preparation:

[0158] · Add all ingredients (water, iota-carrageenan powder, salt) to the water while stirring well (use Thermomix at speed 5)

[0159] · Heat the mixture to 95°C and keep at this temperature for at least 5 minutes

[0160] · Add the palatable mixture while at 95°C and hold at this temperature for at least 3 minutes while stirring

[0161] · Fill the hot mixture into the container

[0162] Allow the filled container to cool at room temperature to solidify

[0163] Analysis of firmness and residual gel strength after cooling at 5°C per minute for 7 minutes according to the procedure described in the instructions

[0164]

[0165] Stronger gels are obtained when potassium and sodium salts are combined in specific ratios in increasing amounts

[0166] · The gels showed similar dispersion times, indicating that increasing gel strength did not affect dispersion times

[0167] Gel...

Embodiment 3

[0168] Example 3: Savory Food Concentrates - Effect on Firmness, Dispersibility and Gelation ("Processability")

[0169] Preparation:

[0170] · Add all ingredients (water, iota-carrageenan powder, savory mixture, salt) to the water while stirring well (with Thermomix at speed 5)

[0171] · Heat the mixture to 95°C and keep at this temperature for at least 5 minutes

[0172] · Fill the hot mixture into the container

[0173] Allow the filled container to cool at room temperature to solidify

[0174] · Analyze the firmness according to the procedure indicated in the instructions.

[0175] 17.5% total salt in aqueous phase (NaCl + KCl)

[0176]

[0177] · When potassium and sodium salts are used in combination in specific ratios, the gel is stronger as shown by increased firmness

[0178] · The dispersion time of the gel was similar to that of the control sample, indicating that the dispersion time was not affected, even though the gel was stronger

[0179] • Gels c...

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PUM

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Abstract

Food concentrate in the form of a semi-solid gel comprising:• Water • From 10 wt% to 40 wt% of sodium salt and potassium salt taken together, based on the weight of the total water content of the food concentrate, calculated as (weight of sodium salt + weight of potassium salt) / (weight of sodium salt + weight of potassium salt + weight of total water content)) * 100 (in %). • iota-carrageenan, wherein the iota-carrageenan is dissolved in the water, wherein the ratio (Na+ cations / (Na+ cations + K+ cations ) ) * 100 (in %) is fom 40 to 90 wt%. Furthermore a corresponding production process and the use of the food concentrate for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.

Description

[0001] The present invention relates to a food concentrate in the form of a gel and a process for its preparation. Background of the invention [0002] Solid food concentrates in the form of cooking ingredients have been used in cooking for decades. The most common form may be a concentrated stock. Such solid concentrates allow unit metering. Food concentrates require a dilution step before consumption, which can be done, for example, by dilution in water, for example to form a soup or consommé, or by dilution in dishes such as curries, legume dishes, rice dishes, vegetable dishes, or stews, Wherein said food concentrate adds aroma and seasoning to said dish. Therefore, these solid food concentrates contain a relatively high salt content, providing a taste effect after dilution. [0003] More recently developed food concentrates are those in the form of water-based, self-supporting gels. To prepare such concentrates in the form of semi-solid gels, the food concentrates com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0532A23L1/40A23L29/256A23L23/00A23L23/10
CPCA23L1/40A23L1/0532A23L29/256A23L23/00A23L23/10A23V2002/00
Inventor M.梅尔勒马S.G.舒尔姆S.斯尔瓦帕斯
Owner UNILEVER IP HLDG BV