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Savoury composition

A composition, savory technology, applied in the field of savory food, can solve the problems of unsightly fat staining, soft properties of cooking aids, easy to sag and flatten, unacceptable fat content, etc.

Pending Publication Date: 2021-08-10
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such components have unacceptable fat content for consumers
[0008] Another disadvantage of WO0247519 is that the components are not stable when transported
High fat content means components are prone to fat oozing, resulting in an unappetizing appearance
Furthermore, the soft nature of the culinary aid tends to dent and collapse during shipping, again resulting in an unappetizing appearance to the consumer
Furthermore, the high fat content leads to unsightly fat staining of the packaging

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0033] A method for preparing a savory food for preparing soup or broth is provided, comprising the steps of:

[0034] i) preparing a savory composition by mixing edible salt, vegetable matter and a particulate binder, ii) adding water to said savory composition while mixing,

[0035] iii) filling a mold with said savory composition and placing an elongated member in said savory concentrate such that said elongated member extends from said savory composition,

[0036] iv) removing said savory composition from said mold together with said elongated member to provide a savory food consisting of a savory composition having an elongated member extending therefrom,

[0037] v) drying the savory food at a temperature of 20 to 50° C. for 3 minutes to 24 hours, until the water content is preferably lower than 10 wt.% of the weight of the savory composition.

[0038] Preferably, the savory composition comprises:

[0039] a) 1 to 15 wt.% of edible salt selected from sodium chloride, p...

Embodiment 1

[0141] According to the recipe in Table 1, the savory and fresh composition was prepared. A base mixture of salt, tomato powder, vegetable powder, yeast, creamer, fat powder, herbs and potato starch is first mixed together and added to the areomyl, Maltodextrin or dextrose (use according to Table 1). The mixture was mixed at top speed for 10 seconds, then water was slowly added over 10 seconds. The resulting mixture was mixed for 60 seconds.

[0142] Table 1

[0143]

[0144]

[0145] 1 <5mm particle size

[0146] 2 75% fat

[0147] In summary, 400 parts of the base mix of Table 1 were mixed with 80 parts of expanded gelatinized potato starch (composition 1), maltodextrin (composition 2) or dextrose (composition 3) and 50 parts of water as shown in Table 2 :

[0148] Table 2

[0149] Ingredients / parts by weight 1 2 3 base mix 400 400 400 Aeromyl (Puffed and Gelatinized Potato Starch) 80 0 0 maltodextrin 0 80 0 glucose 0 ...

Embodiment 2

[0159] The savory food was prepared using the savory composition 4. Fill the mold with savory composition 4. A wooden stick is placed in the composition so that the stick extends from the mold. The molds were covered with complementary molds and pressed together with a force of 1 kg. After 30 seconds the mold is opened and the savory food is taken out of the mold.

[0160] table 5

[0161]

[0162]

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Abstract

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

Description

technical field [0001] The present invention relates to a savory food article, a method of preparing such an article and the use of such an article for preparing a savory meal. Background technique [0002] Savory compositions such as bouillon powder or soup powder or bouillon cubes or soup cubes are commonly used in the preparation of ready-to-eat savory meals (eg broths, soups, sauces or gravy) in a home setting. The powder or cubes need to be stirred and heated in a container to prepare a savory meal. [0003] Whether at home or away, consumers want easy ways to prepare savory meals. Consumers experience inconveniences when preparing savory meals from prior art savory compositions outside the home. If it is powder, you need to add the correct amount of powder. This can be achieved by dividing the savory composition into individual portions or adding measured amounts from a bucket eg by a spoon. However, a bucket of savory compositions is undesirable as it is bulky and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P10/10A23P30/10A23L23/10
CPCA23L23/10A23P10/10A23P30/10A23V2002/00
Inventor T·格鲁德克-卡茨库斯W·鲁普R·魏玛
Owner UNILEVER IP HLDG BV
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