Shaped, composite savoury concentrate comprising gel pieces

A concentrate, gel technology, applied in the field of broth or gravy or soup, preparation of sauce, can solve problems such as trouble

Pending Publication Date: 2020-06-12
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many consumers who don't feel they have the necessary culinary skills may be put off and troubled by the need to experiment with how much to put in

Method used

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  • Shaped, composite savoury concentrate comprising gel pieces
  • Shaped, composite savoury concentrate comprising gel pieces
  • Shaped, composite savoury concentrate comprising gel pieces

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] Shaped complex savory concentrates containing irregular gel pieces were prepared as follows.

[0086] Aqueous gel compositions were prepared based on the formulations shown in Table 1.

[0087] Table 1

[0088] weight% tap water 67.34 Salt 22.54 sugar 2.2 Yeast Extract Powder (<1% Salt)

1.83 turmeric, ground 0.03 Chicken Extract Powder 1.65 monosodium glutamate 2.00 Inosinic acid / guanylic acid 0.20 agar 2.2 white pepper, ground 0.01

[0089] Aqueous gelling compositions were prepared in batches of 15 kg in a pilot plant (Fryma Koruma MaxxD Lab with 4 mm standard toothed rotor-stator). Using a rotor-stator system, the maximum shear force was 2000 rpm and the scraper was constant at 32 rpm. The dry ingredients are sucked through the homogenizer (by applying a vacuum) and mixed into the water in the container to form a homogeneous mixture. The mixture was heated to 100°C and held at this tempe...

Embodiment 2

[0112] The preparation of shaped composite savory concentrates containing gel pieces starts with an aqueous gelling composition having the composition shown in Table 3 below:

[0113] table 3

[0114]

[0115]

[0116] A batch of 1500 g is produced in a Thermomix TM31 device. Mix the powder ingredients evenly into the water at 40°C while stirring at maximum speed 5. Next, the mixture was heated to 85°C and kept at 85°C for 3 minutes, then filled into a rectangular container (about 1.3 kg), then covered with a plastic film and kept at 5°C overnight.

[0117] The cooled gel was cut into pieces of approximately 5 x 5 x 5 cm. Approximately 1.3 kg of these cubes were transferred to a Lab ADE table cutter (approximately 111 size; equipped with 3 sickles) and cut in approximately 12 seconds at speed 1 (20 rpm). Remove the gel piece from the cutter. The gel mass was sieved through a 5mm sieve and a 0.5mm sieve to obtain a fraction with a particle size of 0.5-5mm. The cut ge...

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PUM

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Abstract

The present invention relates to a prism shaped, composite savoury concentrate, comprising at least 35 wt.% of gel pieces and 0.2-55 wt.% of tissue-based food particles based on total weight of the concentrate; said savoury composite food product having the following composition: 20-75 wt.% water; 0.1-40 wt.% of taste contributing components selected from glutamic acid, 5'-ribonucleotides, sucrose, glucose, fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof; 0.5-20% by weight of water of gelling agent; 35-1100 mmol per 100 g of food product of alkalimetal cationselected from Na+, K+ and combinations thereof. The shaped, composite savoury concentrate can be provided in various attractive forms and textures. The concentrate can suitably be applied as an add-inor as a concentrate in the preparation of a sauce, bouillon, or a gravy or a soup.

Description

technical field [0001] The present invention relates to shaped compound savory concentrates comprising gelatinous pieces and tissue-based food particles. The invention also relates to the use of the shaped compound savory concentrate for the preparation of sauces, broths or gravy or soups. Background technique [0002] PCT / EP2017 / 059366 discloses a composite savory food of gel particles and tissue-based particles. The spoonable seasonings described in this document can be used like eg bouillon powder. However, many consumers who don't feel they have the necessary culinary skills may be put off and troubled by the need to experiment with how much to put. The present application discloses a composite savory food of gel particles and tissue-based particles in the form of compressed shapes such as rectangular pieces. This format allows consumers who are familiar with the addition of unit-dose bouillon cubes to use this new product with confidence. [0003] EP-A 0 479 126 des...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23P10/20A23P30/10A23L23/00
CPCA23L27/00A23L23/10
Inventor W·赛勒M·R·申茨勒
Owner UNILEVER IP HLDG BV
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