Savoury composition

A composition, salty and fresh technology, applied in the direction of food science, table utensils, home utensils, etc., can solve the problems of unstable components, no appetite, soft properties of cooking aids, easy to sag and flatten, etc.

Pending Publication Date: 2021-09-03
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
Comparison scheme
Effect test

preparation example Construction

[0034] A method for preparing a savory food for preparing soup or broth is provided, comprising the steps of:

[0035] i) preparing a savory composition comprising edible salt, fat, vegetable matter and sugar or polysaccharide,

[0036] ii) filling a mold with said savory composition and placing an elongated member in said mold such that said elongated member extends from said mould,

[0037] iii) heating the mold containing the savory composition and the elongated member at a temperature of 70 to 140° C. in the presence of moisture,

[0038] iv) cooling the mold and removing the savory composition and elongated member from the mold to provide a savory food product.

[0039] Preferably, the savory composition is provided by mixing dry ingredients (typically edible salt and vegetable matter) with fat (if present) in molten state followed by sugar or polysaccharides.

[0040] Preferably, the savory composition is prepared by mixing edible salt selected from sodium chloride, po...

Embodiment 1

[0123] According to the recipe in Table 1, the savory and fresh composition was prepared.

[0124] Table 1

[0125]

[0126]

[0127] a: 75% fat;

[0128] 1 Vegetable powder, in composition 1: tomato; in composition 2: mushrooms; in composition 3: pumpkin

[0129] First, a base mixture of salt, vegetable powder, yeast, creamer, fat powder, herbs and potato starch is mixed together in a Thermomix (Thermomix 31-1, max. speed 10.700 / min).

[0130] Fill the silicon mold with the savory composition of Table 1 Sample 1. Place wooden sticks in the composition so that the sticks extend from the mold. The mold was covered with a complementary mold, pressed and heated in a Convectormat (with or without steam injection) according to Table 2. Heat at indicated temperature for 6 minutes. Thereafter, the savory food is allowed to cool and removed from the mold.

[0131] Table 2

[0132] sample temperature steam result 2.1 70℃ Have solid product 2.2...

Embodiment 3

[0134] The savory food (sample 1) of the present invention was prepared as above, and compared with the savory food (composition A) of WO0247519, the dissolution test was carried out. Composition A was prepared according to Examples 1 and 3 of WO0247519.

[0135] Table 4

[0136]

[0137]

[0138] Put savory food 1 and A in the cup. Bring water to a boil in a pot. Measure the required amount of water (200ml) into the measuring cup and transfer from there to each cup individually. The savory food is held by the stick and stirred until dissolved.

[0139] table 5

[0140] Savory food Dissolution time Exterior 1 60 seconds fat free eye A 99 seconds fat eye

[0141] Savory Food 1 was visually appealing before being placed in hot water, dissolving quickly and without developing fatty eyes, which meant that the resulting soup was also visually appealing.

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PUM

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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 for providing a soup or broth, 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23P30/10A47G21/00
CPCA23L23/10A23P30/10A23P10/10A23V2002/00
Inventor L·卡罗拉T·格鲁德克-卡茨库斯A·孔克尔G·塞维R·魏玛
Owner UNILEVER IP HLDG BV
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