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Soups and pasta dishes

A technology of fast food and pasta, applied in food preparation, food science, food ingredients, etc., can solve the problem of loss of sensory characteristics

Inactive Publication Date: 2006-11-08
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] Despite the emergence of many different "health" types of products, it seems that many consumers do not want to sacrifice the organoleptic characteristics of their favorite food products because of some health benefits that can be imagined in the future

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Potato Cheddar and Chive Soup

[0048] INGREDIENT NAME PRODUCT %

[0049] Fat-free dry milk 41-43

[0050] Dehydrated Potatoes 16-17

[0051] Potato starch 8-10

[0052] gum arabic 8

[0053] Vegetable shortening powder 5

[0054] Vitamin and Mineral Premix 4

[0055] cheese powder 4

[0056] Flavor 3

[0057] Oil 1-2

[0058] salt 1-2

[0059] onion powder 1

[0060] Hydrolyzed vegetable protein 0.2-0.8

[0061] Seasoning / Spice 1

[0062] Chives 0.2-0.3

[0063] Garlic powder 0.1-0.2

[0064] 100.0000

Embodiment 2

[0066] Creamy Chicken Soup

[0067] INGREDIENT NAME PRODUCT %

[0068] Whey Protein Concentrate 25-26

[0069] Fat-free dry milk 16-17

[0070] instant starch 12

[0071] Gum Arabic 10-11

[0072] Flavor Enhancers 5-7

[0073] Vitamin & Mineral Premix 4-5

[0074] Maltodextrin 4-5

[0075]Chicken Fat 3.5

[0076] Seasoning / Spice 0.5-1

[0077] Food flavor 3-4

[0078] Calcium caseinate (agglomerated) 1

[0079] Disodium Phosphate 1

[0080] chicken 1

[0081] Sugar 0.5-1

[0082] Onion powder 0.5

[0083] Guar gum 0.2

[0084] Garlic powder 0.2

[0085] Pigment 0.03

[0086] Croutons 8-9

[0087] 100.0000

Embodiment 3

[0089] Creamy Tomato Soup

[0090] INGREDIENT NAME PRODUCT %

[0091] Whey Protein Concentrate 25

[0092] Tomato Powder 16-17

[0093] Fat Free Dry Milk 14

[0094] instant starch 12

[0095] Gum Arabic 8-9

[0096] Vitamin and Mineral Premix 4

[0097] Sugar 2-3

[0098] Flavor Enhancer 3-4

[0099] Food flavor 1-2

[0100] Oil 1-2

[0101] Colorant 1-2

[0102] Agglomerated Calcium Caseinate 1

[0103] Disodium Phosphate 1

[0104] Onion powder 0.5

[0105] Seasoning / Spice 1

[0106] Garlic powder 0.2-0.3

[0107] Guar gum 0.15-2

[0108] croutons 4

[0109] 100.0000

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PUM

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Abstract

Dry soup and pasta dish mixes having a combination of ingredients which permit the formulator to continue to provide good organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. The soup and pasta mixes preferably include 250 or fewer calories, especially 245 or fewer calories, most preferably 225, 220 or fewer calories. Preferably the product includes agglomerated protein and is fortified with vitamins and minerals.

Description

Background of the invention [0001] The focus of modern preventive medicine is increasingly on weight loss. The issue of excess body weight is frequently mentioned in reports of cases of type 2 diabetes. Furthermore, obesity is often referred to in discussions of other modern diseases, such as heart disease. [0002] Despite the harsh reality of the public health problems caused by excess weight, weight control remains an elusive goal for many people. For a considerable part of the population, the appeal of physical exercise is still very limited. So, for many people, diet remains the main weapon in the battle to shed pounds. [0003] Considerable effort has been made in developing foods that are beneficial for weight loss and health. To make these foods palatable, they are often sweetened. Recently, almost all the attention has been focused on those advocating lower carbohydrate intake for weight loss and other health benefits. While the presence of sugar and other carbo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L7/109A23L23/10
CPCA23V2002/00A23L7/109A23L7/111A23L33/21A23L23/10A23V2250/54252A23V2250/5118A23V2250/5028A23V2250/5114A23V2250/70A23V2250/156A23V2250/54246A23V2250/506A23V2250/628A23V2250/212
Inventor M·C·布德P·M·菲里克D·J·W·格雷
Owner UNILEVER NV