Savory liquid concentrates

Abstract

The present invention relates to a savory liquid concentrate comprising gelatinized legume starch, more particularly to a savory concentrate which can be used as a base for preparing bouillon, roux, soup, sauce, gravy, etc. The present invention also relates to a method for preparing such a concentrate.

Description

Technical Field

[0001] The present invention relates to a savory liquid concentrate, more particularly to a savory concentrate which can be used as a base for preparing broth, meat soup, broth, sauce, gravy, etc. The present invention also relates to a method for preparing such a savory concentrate. Background Art

[0002] Savoury concentrates have long been used, traditionally in the form of dehydrated gravies or stock cubes dissolved in water before consumption. Consumers are becoming increasingly aware of overly artificial looking foods and alternatives to dry products such as concentrates in gel form have been sought.

[0003] A high tendency to seek "clean label" foods, which focus on fewer ingredients and more natural ingredients, is also observed in current consumer behavior. Products labeled as free of additives, free of preservatives, free of chemically modified components, free of components that consumers consider to be unnatural (such as xanthan gum), and free of artificial flavorings or colors are particularly preferred. However, food formulation scientists still use chemical modifications and artificial components to provide satisfactory physical properties during the self-life of the food.

[0004] WO 2014 / 053288 describes a savory concentrate in gel form. The gel concentrate comprises, based on the weight of the total composition, 20-50 wt.% water, 10-40 wt.% flavoring agent, 3-15 wt.% salt, 0.1-1.5 wt.% carrageenan and 10-40 wt.% non-gelatinized starch.

[0005] WO 2016 / 096666 also describes a savory concentrate in the form of a gel, the concentrate comprising 3-15% by weight of legume starch as a gelling agent, based on the weight of the total moisture, and 10-40% by weight of non-gelatinized starch based on the weight of the composition. The legume starch used as a gelling agent is selected from pea starch, chickpea starch, lentil starch, bean starch or a combination thereof. Examples 2-4 describe a savory concentrate composition in the form of a gel comprising pea starch.

[0006] WO 2016 / 096663 describes a savory concentrate in gel form. Examples 2, 3, 5 and 7 disclose shape-retaining concentrates containing 4.5-7.1% gelatinized pea starch, based on total moisture.

[0007] WO 2017 / 046301 describes a flowable savory concentrate comprising gelatinized starch and non-gelatinized starch for use in preparing savory foods such as meat soups, condiments, seasonings, sauces, gravies, stews, pan-fired dishes or soups. Example 8 describes a savory composition comprising 52.77 wt.% water, 15.92 wt.% salt, 3.69 wt.% gelatinized starch (physically modified corn starch), 5 wt.% non-gelatinized (pea starch), 7.38 wt.% fat / oil, 0.79 wt.% sugar and 14.45 wt.% flavoring agent.

[0008] There remains a need to provide savory concentrates that meet clean label requirements and consumer expectations. Additionally, there is a need to provide savory concentrates that are visually appealing. Summary of the invention

[0009] It has surprisingly been found that gelatinized pulse starch advantageously provides a liquid savory concentrate that is clear (not cloudy) at ambient temperature and remains liquid after application of shear (ie, shear stable).

[0010] For consumers, the concentrate of the present invention is visually appealing due to clarity and low turbidity, which is similar to homemade quality broth. The liquid savory concentrate can be easily used and stored and is a suitable base for preparing soups, sauces, gravies, broths and meals. In addition, the pulse starch provides unexpected shear stability, which means that the processability of the concentrate of the present invention is facilitated.

[0011] Accordingly, there is provided a savory liquid concentrate comprising:

[0012] i) at least 45 wt. % water, based on the weight of the total composition;

[0013] ii) 10-40 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the total composition;

[0014] iii) 1-40 wt.% of a savory taste imparting ingredient selected from the group consisting of glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, based on the weight of the total composition;

[0015] iv) 2-5 wt.% gelatinized pulse starch, based on the weight of water, preferably having an amylose content of at least 25 wt.%, based on dry pulse starch,

[0016] wherein the concentrate comprises less than 0.2 wt.% xanthan gum, based on the total weight of the composition, and wherein the ratio of gelatinized starch:total starch content is at least 0.5.

[0017] The present invention also relates to a method for preparing a liquid concentrate, the method comprising combining:

[0018] a) combining a dry pulse starch-based, preferably non-gelatinized pulse starch having an amylose content of at least 25 wt.%, with water, an edible salt selected from sodium chloride, potassium chloride and combinations thereof, and a savory taste imparting ingredient selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof,

[0019] b) heating the mixture of step a) at a temperature of at least 70°C.

[0020] The present invention also provides a method for preparing a meal, comprising the following steps: mixing 10 parts by weight of the savory concentrate of the present invention or the savory concentrate obtained by the method of the present invention with 10-500 parts by weight of other meal components. DETAILED DESCRIPTION

[0021] In a first aspect, the present invention relates to a savory liquid concentrate comprising:

[0022] i) at least 45 wt. % water, based on the weight of the total composition;

[0023] ii) 10-40 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the total composition;

[0024] iii) 1-40 wt.% of a savory taste imparting ingredient selected from the group consisting of glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, based on the weight of the total composition;

[0025] iv) 2-5 wt.% gelatinized pulse starch, based on the weight of water, preferably having an amylose content of at least 25 wt.%, based on dry pulse starch,

[0026] wherein the concentrate comprises less than 0.2 wt.% xanthan gum, based on the total weight of the composition, and wherein the ratio of gelatinized starch:total starch content is at least 0.5.

[0027] Unless otherwise stated, when referring to water content herein, the water content includes both unbound (free) water and bound water.

[0028] As used herein, the word "comprising" means "including", but not necessarily "consisting of" or "composed of." In other words, the listed steps or options do not have to be exhaustive.

[0029] Unless otherwise indicated, numerical ranges expressed in the format "from x to y" or "xy" are understood to include x and y. When multiple preferred ranges are described for a particular feature in the format "from x to y" or "xy", it is understood that all ranges combining different endpoints are also contemplated. For the purposes of the present invention, ambient temperature is defined as a temperature of about 20°C.

[0030] Unless otherwise indicated, weight percentages (wt. %) are based on the total weight of the concentrate.

[0031] Unless otherwise specified, the term "starch" as used herein refers to natural, non-chemically modified starch. Starch consists of two types of molecules: amylose, which is linear and helical, and amylopectin, which is branched.

[0032] The term "gelatinized starch" as used herein refers to starch that has been thermally treated to cause the crystalline starch structure to become an amorphous structure. During the starch gelatinization process, the intermolecular bonds of the starch molecules break in the presence of water and heat, allowing the hydrogen bonding sites to bind to more water. This irreversibly dissolves the starch granules. The penetration of water increases the randomness of the general starch granule structure and reduces the number and size of crystalline regions. Under a polarized light microscope, starch loses its birefringence and its cross extinction (extinction cross) during gelatinization. The degree to which starch has an amorphous structure can be appropriately determined by a cross polarised light microscope (cross polarised lightmicroscopy). The gelatinization temperature depends on the crosslinking degree of amylopectin. Similarly, as used herein, "native starch" refers to starch that has not been subjected to any chemical modification (i.e., chemically modified starch). On product labels, native starch is usually simply referred to as starch.

[0033] The amorphous structure of gelatinized starch can be properly distinguished and displayed by XRT (X-ray micro-computed tomography, also known as micro-CT) or SEM (scanning electron microscopy). Compared with native (crystalline) starch, the broken, amorphous irregular structure of gelatinized starch granules lacking birefringence can be properly identified. The amount of gelatinized starch can be determined enzymatically by the AACC 76-31.01 method.

[0034] As used herein, the term "total starch content" refers to the sum of native starch + damaged / gelatinized + resistant starch. The total starch content may be measured according to ISO 15914:2004.

[0035] The term "liquid" as used herein has the usual meaning in the art, for example, once taken out of the package, the liquid cannot maintain its shape. That is, the liquid preparation is not a solid or semi-solid as understood by ordinary technicians. The term "liquid" as used herein refers to a concentrate having a viscosity of less than 2 Pa.s, measured at a shear rate of 30 / s at 25°C.

[0036] As used herein, the term "by weight of water" refers to the total water (moisture) content of the savory concentrate.

[0037] Savory Concentrates

[0038] The savory liquid concentrate of the present invention is an edible product. In other words, "savory liquid concentrate" in the context of this application refers to an edible product for preparing soups, sauces, gravies, meat stews and meals. Therefore, the ingredients of the savory concentrate are also edible ingredients.

[0039] The savory liquid food concentrate of the present invention is designed to provide an edible product after appropriate dilution and heating with an aqueous phase and optional other ingredients, which is a ready-to-eat product. In this regard, the term "dilution" is intended to include dissolution and dispersion because they occur simultaneously. The ready-to-eat product (edible product) is preferably a soup, sauce, gravy, meat soup and / or meal. The sauce can be part of a dish like a stew or risotto. The dilution of the concentrate of the present invention is generally 10g / L to 500g / L, more preferably 15g / L to 350g / L, and even more preferably 20g / L to 250g / L. The terms "savory liquid concentrate" and "concentrate" are used interchangeably.

[0040] Preferably, the viscosity of the liquid savory concentrate of the present invention is less than 2 Pa.s, preferably less than 1 Pa.s. More preferably, it is 200-600 mPa.s, which is measured at a shear rate of 30 / s at 25°C. Preferably, the viscosity of the savory liquid concentrate is less than 15 Pa.s, preferably less than 14 Pa.s, more preferably less than 12 Pa.s, which is measured at a shear rate of 1 / s at 25°C.

[0041] According to a particularly preferred embodiment, the salty concentrate of the present invention is in the form of a clear solution. "Clear solution" refers to the transparency of a sample evaluated by the eye (i.e., vision). A liquid that appears transparent is so because it does not scatter or hardly scatters visible light. In the context of the present invention, "clarity" can be determined using, for example, a whiteness index measured with a spectrophotometer (e.g., spectrophotometer CM5, Konica Minolta). Clarity can also be assessed using a colorimeter, using ASTM E313-15e1, the standard specification for calculating yellowness and whiteness index based on instrumentally measured color coordinates (ASTM International, West Conshohocken, PA, 2015). After filtering the liquid concentrate of the present invention to remove particles (e.g., herbs, spices, etc.) with a diameter of less than 3000 microns dispersed in the salty concentrate, the clarity of the salty concentrate is appropriately determined. The higher the whiteness index (WI) value, the clearer the solution; the lower the value, the whiter the solution. Therefore, in a preferred embodiment, the savory liquid concentrate of the present invention is a clear solution, ie preferably has a WI (E313-96 / (D65)) greater than 40, more preferably greater than 50, even more preferably greater than 60.

[0042] The savory concentrate of the present invention is shear stable. As used herein, shear stability means that the product does not become more liquid after shearing when measured with a Bostwick consistency meter at 25°C at a distance of 10s.

[0043] The savory liquid concentrate preferably comprises at least 50 wt.% water, more preferably at least 55 wt.% water, even more preferably at least 65 wt.% water, based on the weight of the concentrate.

[0044] Preferably, the savory concentrate comprises 2.5-4.5 wt.% gelatinized starch, more preferably 3-4 wt.% gelatinized starch, based on the weight of water of the concentrate of the present invention.

[0045] Preferably, the gelatinized pulse starch has an amylose content of 25-65 wt.%, more preferably 30-60 wt.%, even more preferably 35-55 wt.%, based on dry pulse starch.

[0046] Advantageously, the amylose content is preferably greater than 28 wt.%, preferably greater than 30 wt.%, even more preferably greater than 35 wt.%, based on dry pulse starch.

[0047] The amylose content can be determined according to the following published method: W. Banks, CT Greenwood, DD Muir. The characterization of starch and its components. Part 3: The technique of semi-micro, differential, potentiometric, iodine titration and factors affecting it. Starch / 23(4),1971,118-124.

[0048] In one embodiment, based on the total starch content, at least 75 wt.% is provided by gelatinized pulse starch, preferably at least 90 wt.%, even more preferably at least 95 wt.% is provided by gelatinized pulse starch. In other words, at least 75 wt.%, preferably at least 90 wt.%, more preferably at least 95 wt.% of the total starch present is provided by gelatinized pulse starch.

[0049] In another preferred embodiment, the gelatinized starch is a native legume starch. Preferably, the concentrate is substantially free of chemically modified starch. In other words, the savory concentrate comprises less than 1 wt.% of chemically modified starch.

[0050] Suitable (natural) legume starch can be derived from leguminous fruit seeds. Suitable legume starch sources are selected from the following legumes: soybean (Glycine max), kidney bean (Phaseolus), pea (Pisum sativum), chickpea (Cicerarietinum), peanut (Arachis hypogaea), carob (Ceratonia 8ilique), pigeon pea (Cajanuscajan), lentil (Lens culinaris), cowpea (Vigna unguiculate), or a combination thereof. Preferably, legumes are selected from pea, pigeon pea, chickpea, lentil and cowpea, or a combination thereof.

[0051] In another preferred embodiment, the gelatinized starch is native legume starch, wherein the legume belongs to the genus pea.

[0052] In a preferred embodiment, at least 50 wt.% based on the total gelatinized starch is provided by pea starch, more preferably at least 75 wt.% comes from pea starch, even more preferably at least 90 wt.% comes from pea starch, based on the total gelatinized starch, most preferably 100 wt.% pea starch.

[0053] Typically, the gelatinized pulse starch is provided by a pulse starch component comprising at least 50 wt.% starch, based on the dry matter of the starch component, more preferably at least 60 wt.% starch, even more preferably at least 70 wt.% starch, still more preferably at least 80 wt.% starch, most preferably at least 90 wt.% starch, all based on the dry matter of the starch component.

[0054] Preferably, the savoury concentrate is substantially free of pulse flour. Preferably, the savoury concentrate comprises less than 5 wt.%, more preferably less than 2 wt.%, even more preferably less than 1 wt.%, most preferably less than 1 wt.% pulse flour.

[0055] The savory concentrate is substantially free of xanthan gum, ie, the savory concentrate comprises less than 0.2 wt.% xanthan gum based on the weight of the total composition. Preferably, the savory concentrate comprises less than 0.1 wt.% xanthan gum based on the weight of the total composition.

[0056] Based on the total starch content, the relative amount of gelatinized starch is at least 0.5, preferably at least 0.6, more preferably at least 0.7, and most preferably at least 0.8. The total starch content (native + damaged / gelatinized + resistant) can be measured according to ISO 15914:2004, and the gelatinized starch content can be measured according to AACC 76-31.01 (Determination of Damaged Starch-Spectrophotometric Method).

[0057] In one embodiment of the invention, the concentrate comprises at most 2.5 wt.% of non-gelatinized starch, based on the weight of water, more preferably at most 2.0 wt.%, even more preferably at most 1.0 wt.%. If used, the non-gelatinized starch is selected from corn starch, potato starch, waxy potato starch, tapioca starch, rice starch or glutinous rice starch. According to one embodiment, the savory concentrate is substantially free of non-gelatinized starch. "Substantially free" means that the composition comprises less than 5 wt.% of non-gelatinized starch, based on the weight of water, more preferably less than 3 wt.%, even more preferably less than 1.5 wt.%, still more preferably less than 1.0 wt.%, and most preferably less than 0.5 wt.% of non-gelatinized starch.

[0058] According to an embodiment, the amount of edible salt is 15-35 wt.%, preferably 20-30 wt.%, based on the weight of water.

[0059] The savory liquid concentrate of the present invention may contain fat and / or oil. Therefore, in a preferred embodiment, the amount of fat and / or oil is 1-10 wt.%, more preferably 2-8 wt.%, even more preferably 3-6 wt.%, based on the weight of the total composition.

[0060] Unless otherwise specified, the terms "fat" or "oil" are used interchangeably. As used herein, the terms "fat" and "oil" refer to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides, free fatty acids, and combinations thereof.

[0061] Preferably, at 20°C (N 20 ), the solid fat content of the fats and / or oils used in the concentrates of the present invention is less than 40%, preferably less than 20%. The solid fat content can be suitably determined using the method described in Animal and vegetable fats and oils-Determination of solid fat content by pulsed NMR-Part 1:Direct method-ISO 8292-1:2008.

[0062] Preferably, the savory liquid concentrate comprises at least 50 wt.% of liquid oil, more preferably at least 75-95 wt.%, even more preferably 85-90 wt.%, based on the total weight of fat and / or oil. The term "liquid oil" as used herein refers to fat that is liquid at 20°C. Suitable liquid oils include, but are not limited to, sunflower oil, soybean oil, rapeseed oil, corn oil, olive oil, cottonseed oil, safflower oil, palm oil, and combinations thereof.

[0063] Preferably, the savory liquid concentrate comprises:

[0064] i) at least 50 wt. % water, based on the weight of the total composition;

[0065] ii) 20-40 wt.% of edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the total composition;

[0066] iii) 1-20 wt.% of a savory taste imparting ingredient selected from the group consisting of glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, based on the weight of the total composition;

[0067] iv) 2-4 wt.% of gelatinized native pea starch, based on the weight of water, which preferably has an amylose content of at least 25 wt.%, based on dry starch,

[0068] wherein the concentrate comprises less than 0.2 wt.% xanthan gum, based on the total weight of the composition, and wherein the ratio of gelatinized starch:total starch content is at least 0.5.

[0069] The savory liquid concentrate of the present invention may contain undissolved ingredients that are visible and dispersed throughout the concentrate. Thus, in an embodiment, the savory concentrate contains 1-35 wt.% of particulate plant material selected from herbs, spices, vegetables and combinations thereof. The savory concentrate preferably contains 5-30 wt.%, more preferably 10-25 wt.% of particulate plant material selected from herbs, spices, vegetables and combinations thereof.

[0070] The inclusion of high levels of fine particulate plant material may adversely affect the properties of the savory concentrate, such as turbidity. Therefore, the savory concentrate preferably contains no more than 20 wt.%, preferably no more than 15 wt.%, more preferably no more than 10 wt.%, even more preferably no more than 5 wt.% of particulate plant material having a diameter of less than 1000 microns, more preferably less than 500 microns, even more preferably less than 100 microns.

[0071] Preferably, components i) to iv) of the composition represent at least 70 wt.%, more preferably at least 80 wt.%, even more preferably at least 90 wt.% of savory concentrate.

[0072] method

[0073] In a second aspect, the present invention relates to a method for preparing a liquid concentrate as defined herein, said method comprising combining:

[0074] a) combining non-gelatinized pulse starch based on dry starch, preferably having an amylose content of at least 25 wt.%, with water, edible salt selected from sodium chloride, potassium chloride and combinations thereof, and a savory taste imparting ingredient selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof,

[0075] b) heating the mixture of step a) at a temperature of at least 70°C.

[0076] Preferably, the non-gelatinized starch is a natural bean starch. Typically, as measured by X-ray diffraction, natural bean starch exhibits a "C" polymorph. The "C" type polymorph is between the "A" type polymorph and the "B" type polymorph. Preferably, the natural bean starch exhibits a "C" polymorph and contains 10-50% of the B polymorph. The X-ray diffraction of bean starch is known to the technician and can be performed using known methods, such as described in P. Colonna, A. Buleon, C Mercier, Pisum sativum and Vicia faba Carbohydrates: Structural Studies of Starches, Journal of Food Science, 46 (1): 88-93 August 2006.

[0077] Preferably, the crystallinity of the bean starch is at least 10%. Preferably, the crystallinity is at least 15%, preferably at least 20%. Typically, the crystallinity of native bean starch is 10-50%, more preferably 15-45%.

[0078] In another preferred embodiment, the non-gelatinized starch comprises at most 2 wt.%, preferably at most 1 wt.% protein, based on dry starch.

[0079] In a particularly preferred embodiment, the non-gelatinized starch comprises at most 2 wt.%, preferably at most 1 wt.% of pulse proteins, based on dry starch.

[0080] Preferably, the mixture is heated at a temperature of 70-85°C for at least 5 minutes, more preferably at least 8 minutes, even more preferably from 10 to 25 minutes.

[0081] Alternatively, the mixture is heated at a temperature of at least 90°C, more preferably at least 95°C, for less than 5 minutes, more preferably less than 3 minutes, even more preferably less than 2 minutes.

[0082] Preferably, the volume weighted average diameter of the pulse starch is 2 to 40 microns, more preferably 5 to 30 microns.

[0083] Typically, the starch is added in the form of a powder in which at most 20%, preferably at most 15%, more preferably at most 10% of the particles are retained by a sieve with a pore size of 200 microns.

[0084] The description of the savory concentrate components applies mutatis mutandis to the components used in the process for preparing a savory concentrate as defined herein.

[0085] In a third aspect, the present invention relates to a savoury liquid concentrate, wherein the concentrate is a condiment, seasoning, sauce, soup, broth, stock or gravy.

[0086] Another aspect of the present invention relates to a method for preparing a meal, the method comprising the steps of mixing 1 part by weight of the savory concentrate according to any one of claims 1 to 13 with 1 to 50 parts by weight of other meal components.

[0087] Preferably, 1 part by weight of the savoury concentrate is mixed with 1-40 parts by weight of an aqueous liquid.Examples of ready-to-eat products that can be prepared in this way include soups, sauces, gravies, broths and meals.

[0088] According to one embodiment, the savory concentrate is mixed with a hot aqueous liquid having a temperature of at least 50°C, preferably at least 70°C.

[0089] According to another embodiment, the savory concentrate is mixed with cold water having a temperature below 30°C and the resulting mixture is subsequently heated to a temperature exceeding 70°C.

[0090] Preferably, the method of the present invention comprises mixing 1 part by weight of the savory concentrate with 4-20 parts by weight of an aqueous liquid.

[0091] The aqueous liquid with which the savory concentrate is mixed typically contains at least 70 wt.%, more preferably at least 80 wt.% water.

[0092] The present invention is further illustrated by the following non-limiting examples.

[0093] Example

[0094] Example 1

[0095] Samples 1-5 were prepared by adding the starch component and NaCl (if used) to water and mixing using a Thermomix TM31 at 30°C and shear level 3, then heating the mixture to 85°C and holding the temperature for 3 min at shear level 3, and finally heating to 98°C and holding the temperature for 1 min at shear level 3. The samples were cooled to room temperature and then evaluated for their visual appearance.

[0096] The starch solutions were tested for visual clarity at room temperature by trained panelists. The starch solutions contained native gelatinized starch, water and salt, with concentrations (in wt.%) as defined in Table 1:

[0097] Table 1

[0098]

[0099] 1 Corn starch

[0100] 2 Pea Starch Roquette Freres

[0101] 3 Native potato starch

[0102] The clarity of native pea starch and native potato starch in a high salt solution was measured using a whiteness index measured with a spectrophotometer (e.g., spectrophotometer CM5, Konica Minolta (transmittance, measuring aperture: 30 mm LAV)). Equipment: Spectrophotometer CM5, Konica Minolta:

[0103] Measurement: Transmittance (with activated turbidity)

[0104] Measuring aperture: 30 mm (LAV = Large Aperture View)

[0105] The samples were measured after calibration of the device. Before filling the cuvette, the samples were gently inverted twice. White and black were measured. Whiteness was evaluated with a whiteness index. The concentrations and results are given in Table 2.

[0106] Table 2

[0107]

[0108] Both solutions were satisfactorily clear. Subsequently, the clarity of the native pea starch salty solutions at different starch concentrations and salt concentrations was measured. The results are presented in Table 3 (weight % based on moisture):

[0109] Table 3

[0110]

[0111] * Anhydrous citric acid sufficient to 100

[0112] The higher the WI value, the clearer the solution. Solutions containing gelatinized native pea starch exhibited good clarity in the presence of salt.

[0113] Example 2

[0114] The shear effect and clarity of liquid savory solutions containing gelatinized native potato starch and gelatinized native pea starch were compared.

[0115] The clarity was measured as described in Example 1. The pH of the solution was 5.

[0116] Sheared and unsheared samples were prepared as follows:

[0117] 1. Fill the container with water;

[0118] 2. Mix the premix of dry ingredients using a Thermomix TM31 at 30°C at shear level 3;

[0119] 3. Heat the mixture to 85°C at shear level 3 and maintain the temperature for 3 min;

[0120] 4. Heat to 98°C at the same shear level 3 and maintain the temperature for 1 min;

[0121] 5. Apply shear at shear level 5 (about 2000 rpm) for 2 min;

[0122] 6. Transfer the mixture to the container of the HotmixPRO device to cool;

[0123] 7. Start cooling after the pasteurization step;

[0124] 8. Cool with a stirrer tool attached at shear level 1F, temperature set to 30°C; to ensure adequate shear stirring, the cooling rate is about 1°C-1.7°C / min;

[0125] 9. Fill the fill sample into appropriate containers at 30°C.

[0126] Unsheared samples (ie, "before shearing") were produced under the same conditions, but without step 5.

[0127] The shear effect is determined using a Bostwick consistometer, 50 g fill weight, distance value after 10 s at 25° C. The unit of the Bostwick value is millimeters.

[0128] The results are shown in Table 4.

[0129] Table 4

[0130]

[0131] Samples 14 and 15 both cleared satisfactorily at 20 wt.% NaCl. The consistency of Sample 14 after shear was applied was acceptable in that Sample 14 did not become more liquid after shear was applied, whereas Sample 15 (potato starch) thinned unacceptably.

[0132] Example 3

[0133] The clarity and shear effect of native gelatinized pea starch solutions containing liquid oil were tested. The tested compositions are shown in Table 5.

[0134] Table 5

[0135]

[0136]

[0137] *Roquette Freres

[0138] Preparation of savoury concentrate using Thermomix TM 31, for cooling: HotmixPRO, batch size 2000g, preparation using the following steps:

[0139] 1. Add water to the container and start heating

[0140] 2. Add premix of dry ingredients at 30°C and shear level 3

[0141] 3. Heat the mixture to 85°C at shear level 3

[0142] 4. Add oil at shear level 3

[0143] 5. Heat to 85°C and maintain the temperature at 85°C for 3 minutes

[0144] 6. Further heat to 98°C at shear level 3 and maintain temperature for 1 min

[0145] 7. Transfer the product for cooling to the container of the Hotmix device

[0146] 8. Cooling step, set the temperature to 30°C, attach the stirrer tool to the knife at shear level 1F to ensure adequate shear stirring, the resulting cooling rate is about 1°C-1.7°C / min depending on the formulation

[0147] 9. Fill the sample into appropriate containers at the target temperature (eg 30°C) and close / seal.

[0148] Evaluations were carried out 1 day after preparation: Color measurement (whiteness) was evaluated as in Example 1. Shear effects (Bostwick value) were evaluated as in Example 2.

[0149] The results are shown in Table 6.

[0150] Table 6

[0151]

[0152] *Before cutting

[0153] ^1 day later

[0154] Example 4

[0155] A liquid savory concentrate of the invention was prepared having a composition according to Table 7:

[0156] Table 7

[0157] wt.% water 66.53 Salt 16.63 Pea starch* 2.77 sugar 2.83 Monosodium Glutamate 6.65 A 50:50 mixture of disodium inosinate and disodium guanylate 0.67 Yeast extract 2.08 Chicken Extract 1.75 Citric acid 0.08

[0158] *Roquette Freres

[0159] Preparation of savoury concentrate using Thermomix TM 31, for cooling: HotmixPRO, batch size 200 0g, preparation using the following steps:

[0160] 1. Add water to the container and start heating

[0161] 2. Add premix of dry ingredients at shear level 3 at 30°C

[0162] 3. Heat the mixture to 85°C at shear level 3 and maintain the temperature for 3 min

[0163] 4. Further heat to 98°C at shear level 3 and maintain temperature for 1 min

[0164] 5. Transfer the product for cooling to the container of the Hotmix device

[0165] 6. Cooling, set the temperature to 30°C, at shear level 1F, attach the stirrer tool to the knife to ensure sufficient shear stirring, depending on the formulation, the resulting cooling rate is about 1°C-1.7°C / min

[0166] 7. Fill the sample into appropriate container at target temperature (e.g. 30°C) and seal / seal

[0167] Evaluations were carried out 1 day after preparation: Color measurement (whiteness) was evaluated as in Example 1. Shear effects (Bostwick value) were evaluated as in Example 2.

[0168] The results are shown in Table 8.

[0169] Table 8

[0170]

[0171]

[0172] *Before cutting

[0173] ^1 day later

[0174] The savory concentrate is light brown in color and clear in appearance.

[0175] Example 5

[0176] The savory concentrate of Example 8 of WO 2017 / 046301 has been reproduced as a comparative example. The composition of the concentrate is given in Table 4:

[0177] Table 4

[0178]

[0179] 1: A: Physically modified corn starch-Novation 2300; B-Physically modified corn starch-Novation300

[0180] 2: Non-gelatinized pea starch from supplier Roquette

[0181] The concentrate was prepared using the following method described in Example 8 of WO 2017 / 046301:

[0182] - Add the first starch (physically modified corn starch - Novation 2300) to water at about 50°C with mixing;

[0183] - heating the mixture to a temperature of at least 90° C. for at least 2 minutes;

[0184] - add salt to the mixture and pasteurize at a temperature of at least 72°C for at least 5 minutes;

[0185] - After the mixture is cooled to about 40°C, the second starch (pea starch) is added under further mixing;

[0186] - Fill the composition into containers (test tubes and beakers).

[0187] The obtained savory concentrate A was a white opaque (not clear) mass which maintained its shape when stored and taken out from a test tube.

[0188] Savory concentrate B was prepared as concentrate A. Shear stability was evaluated by subjecting the concentrate to shear (2 min at shear level 5 in Thermomix TM31 as per Example 2 above). The results are presented in Table 5:

[0189] Table 5

[0190] Bostwick value (mm) B Before cutting 73 B After shearing 130

Claims

1. A savory liquid concentrate comprising: i) at least 45 wt. % water, based on the weight of the total composition; ii) 10-40 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the total composition; iii) 0.1-40 wt.% of a savory taste imparting ingredient selected from the group consisting of glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, based on the weight of the total composition; iv) 2-5 wt.% gelatinized legume starch, based on the weight of water, having an amylose content of at least 25 wt.%, based on dry legume starch, wherein the legume belongs to the genus Pisum sativum, wherein the concentrate is substantially free of xanthan gum, and wherein the ratio of gelatinized starch:total starch content is at least 0.5, wherein the liquid concentrate is a concentrate having a viscosity of less than 2 Pa.s measured at a shear rate of 30 / s at 25°C, and wherein the liquid concentrate is in the form of a clear solution.

2. The savory liquid concentrate according to claim 1, wherein the ratio of gelatinized starch:total starch content is at least 0.

75.

3. The savory liquid concentrate according to claim 2, wherein the ratio of gelatinized starch:total starch content is at least 0.

8.

4. The savory liquid concentrate according to any one of claims 1 to 3, wherein the amount of gelatinized starch is 2.5-4.5 wt.% based on the weight of water.

5. The savory liquid concentrate according to claim 4, wherein the amount of gelatinized starch is 3-4 wt.% based on the weight of water. 6 . The savory liquid concentrate according to claim 1 , wherein the gelatinized bean starch is native bean starch.

7. The savory liquid concentrate according to claim 6, wherein the gelatinized pulse starch has an amylose content of 25-65 wt.% based on dry pulse starch.

8. The savory liquid concentrate according to claim 7, wherein the gelatinized pulse starch has an amylose content of 30-60 wt.% based on dry pulse starch.

9. The savory liquid concentrate according to claim 8, wherein the gelatinized pulse starch has an amylose content of 35-55 wt.% based on dry pulse starch.

10. The savory liquid concentrate according to any one of claims 1 to 3, wherein the amount of edible salt is 15-35 wt.% based on the weight of water.

11. The savory liquid concentrate according to claim 10, wherein the amount of the edible salt is 20-30 wt.% based on the weight of water.

12. The savory liquid concentrate according to any one of claims 1 to 3, wherein the composition comprises fat and / or oil.

13. The savory liquid concentrate according to claim 12, wherein the amount of fat and / or oil is 1-10 wt.%, based on the weight of the total composition.

14. The savory liquid concentrate according to any one of claims 1 to 3, comprising: i) at least 55 wt. % water, based on the weight of the total composition; ii) 20-40 wt.% of edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the total composition; iii) 1-20 wt.% of a savory taste imparting ingredient selected from the group consisting of glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, based on the weight of the total composition; iv) 2-4 wt.% gelatinized native pea starch, based on the weight of water, having an amylose content of at least 25 wt.%, based on dry starch, wherein the legume belongs to the genus Pisum, wherein the concentrate is substantially free of xanthan gum, and wherein the ratio of gelatinized starch:total starch content is at least 0.

5.

15. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate comprises at most 2.5 wt.% non-gelatinized starch, calculated on the weight of water.

16. The savory liquid concentrate according to claim 15, wherein the concentrate comprises at most 2.0 wt.% non-gelatinized starch, calculated on the weight of water.

17. The savory liquid concentrate according to claim 16, wherein the concentrate comprises at most 1.0 wt.% non-gelatinized starch, calculated on the weight of water.

18. The savory liquid concentrate of any one of claims 1-3, wherein undissolved components are visible and dispersed throughout the concentrate.

19. A method for preparing the liquid concentrate of any one of claims 1 to 18, the method comprising combining: a) combining a non-gelatinized legume starch having an amylose content of at least 25 wt.% based on dry starch with water, an edible salt selected from sodium chloride, potassium chloride and combinations thereof, and a savory taste imparting ingredient selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, wherein the legume belongs to the genus pea, b) heating the mixture of step a) at a temperature of at least 70°C.

20. The method according to claim 19, wherein the pulse starch is native pulse starch.

21. A process according to claim 19 or 20, wherein the starch has a protein content of at most 2 wt.%, based on dry starch.

22. The method of claim 19 or 20, wherein the pulse starch has a volume weighted mean diameter of 2 to 40 microns.

23. The method of claim 22, wherein the pulse starch has a volume weighted mean diameter of 5 to 30 microns.

24. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a condiment.

25. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a seasoning.

26. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a sauce.

27. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a soup.

28. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a meat broth.

29. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a stock.

30. The savory liquid concentrate according to any one of claims 1 to 3, wherein the concentrate is a gravy.

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