Savory combination

Abstract

The present invention relates to a shaped savory composition comprising puffed corn endosperm particles, a method for preparing the composition and the use of puffed corn endosperm in food products.

Description

Technical Field

[0001] The present invention relates to a shaped savory composition comprising puffed corn endosperm particles, a method for preparing the composition and the use of puffed corn endosperm in food. Background Art

[0002] Savory compositions are well known in the food industry and are used, for example, in the preparation of sauces, soups or broths. Savory compositions typically contain one or more of salt, flavor enhancers, fats, herbs, spices, flavoring agents and fillers, such as starch or flour, etc. Such compositions may be in the form of loose powders (which may be added, for example, by spooning or sprinkling into the cooking liquid), or in the form of cubes or pieces (which may be added all at once or crushed and added to the cooking liquid).

[0003] Generally, two types of bouillon cubes can be distinguished in the art, pressed and extruded (paste or gel). Pressed cubes are usually made from powder by means of a rotary press, forming relatively hard and dense cubes, as are commercially available, for example Bonals (trademark).

[0004] Compacted blocks usually contain a structurant. The hardness and shape retention characteristics of the compact are affected by the structurant used in the block composition. Hardness is an important characteristic of compacts, and these products are not easily crushed by fingers because they maintain their hardness throughout processing, packaging and shelf life.

[0005] Natural or modified starches are common structurants in pressed masses. However, natural starches present some processing limitations, as they require a lot of shearing to prevent lump formation and / or need to be pregelatinized. On the other hand, chemically modified starches present drawbacks that are contrary to current market trends: consumers are increasingly seeking fewer artificial and chemically modified ingredients in their food products. On top of that, starches may negatively affect the taste and / or appearance of food products.

[0006] Attempts have been made to find alternative structurants. WO 2017 / 097499 describes pressed pieces comprising 1-25 wt.% cereal bran. Example 1 describes the preparation of pressed pieces of constant volume and weight in which starch and combinations of starch and maltodextrin have been replaced by cereal bran from various cereal sources. A constant piece weight of 4±0.01 g and an edge length of 13.1 mm were used. It has been suggested that the hardness of the pressed pieces with the starch substitute is satisfactory.

[0007] WO 2010 / 046038 relates to a puffed starch powder having a loose bulk density of less than 120 g / L, characterized in that more than 90 wt.% of the powder particles have a diameter of less than 1 mm, and the puffed starch powder is a puffed popcorn starch powder. It also describes the use of the puffed popcorn starch powder as a solid carrier material for non-aqueous liquid or gas components and in food and animal feed products, pharmaceuticals, nutritional products, agricultural chemicals and cosmetics or personal care products.

[0008] WO 2017 / 032685 relates to a shaped savory concentrate product having a water content of not more than 10 wt.%, the product comprising:

[0009] 50-95 wt.% of a particulate flavoring component;

[0010] 2-30 wt.% of oil, the solid fat content of the oil at 20°C (N 20 ) is less than 20%;

[0011] 2-20 wt.% prolamin particles having a prolamin content of at least 20 wt.% and a spherical equivalent mean diameter of less than 20 μm.

[0012] WO 2018 / 192753 relates to a savory concentrate comprising:

[0013] a) at least 30 wt.%, based on the weight of the concentrate, of an oil phase comprising a liquid oil;

[0014] b) 3-30 wt.% of edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the concentrate;

[0015] c) 1-50 wt.% of a savory flavoring 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 concentrate;

[0016] d) up to 10 wt. % water, based on the weight of the concentrate; and

[0017] e) swelling gelatinized starch granules, said granules comprising at least 50 wt.% starch based on the weight of said granules, and wherein at least 80 wt.% of said granules pass through a sieve having a mesh size of 2000 pm;

[0018] The swollen gelatinized starch granules are dispersed in the oil phase at a concentration of 0.5 to 35 wt. %, based on the total weight of the liquid oil and the gelatinized starch granules.

[0019] WO 2007 / 085609 describes "hard bouillon flakes" which are made by compression and contain a mixture of oils and fats at 0.5% to 15% of the recipe, as well as 1 to 5% water, and 0.5 to 8% cereal or vegetable fibers. Bouillon cubes are described here as hard.

[0020] Hard pressed pieces generally exhibit a slow dissolution rate. The slow dissolution requires lengthy stirring by the consumer when using the product to prepare, for example, a soup.

[0021] Therefore, there is a need for pressed blocks having sufficient hardness for industrial processing and transportation stability, while exhibiting excellent dissolution time when used by consumers in the preparation of savory dishes. Summary of the invention

[0022] The present inventors have unexpectedly discovered that incorporating puffed corn endosperm particles into formed savory composition products, such as bouillon cubes, effectively increases the dissolution rate of the product without adversely affecting the hardness of the pressed cubes.

[0023] Furthermore, the present inventors have surprisingly found that puffed corn endosperm particles incorporated into pressed pieces as a replacement for, for example, starch, advantageously reduces the overall weight of the formed savory composition without affecting its volume and hardness.

[0024] Therefore, there is provided a shaped savory composition comprising:

[0025] a) 1-70 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the composition;

[0026] b) 1-30 wt.% of a savory flavoring 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 composition;

[0027] c) 0 to 10 wt. %, based on the weight of the composition, of a polar liquid;

[0028] d) 1 to 20 wt.% of a fat component, based on the weight of the composition;

[0029] e) 0.2-10 wt.% of puffed corn endosperm particles, based on the weight of the composition, wherein at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 3.0 mm,

[0030] wherein the combination of a) and b) comprises at least 40 wt. % of the composition.

[0031] In a second aspect, the present invention relates to a method for preparing a shaped savory composition, the method comprising the following steps:

[0032] - providing puffed corn endosperm particles, wherein at least 80 wt. % of said particles have an average particle size of less than 3.0 mm, optionally in combination with an oil;

[0033] - Mixed edible ingredients;

[0034] - Compressing the mixture into a pressed savory composition.

[0035] In another aspect, the present invention also relates to the use of the shaped composition of the present invention and the use of the puffed corn endosperm particles in food products. DETAILED DESCRIPTION

[0036] As used herein, the word "comprising" is intended to mean "including", but not necessarily "consisting of" or "composed of." In other words, the listed steps or options do not have to be exhaustive.

[0037] Unless otherwise stated, numerical ranges expressed in the format "from x to y" or "xy" are to be understood to include x and y. When multiple preferred ranges are described for a specific feature in the format "from x to y" or "xy", it is to be understood that all ranges combining the different endpoints are also contemplated. For the purposes of the present invention, ambient temperature is defined as a temperature of about 20°C.

[0038] Unless otherwise indicated, weight percent (wt. %) is based on the total weight of the composition.

[0039] The term "particles" as used herein in relation to a material refers to a particulate material consisting of discrete particles, preferably discrete particles having an average particle size of at least 10 μm. The particle size distribution of the particulate component can be suitably determined using a set of sieves of different mesh sizes. The average particle size referred to herein is a volume weighted average particle size that can be measured by a skilled person using conventional methods, such as by sieve analysis.

[0040] The edible salt used according to the present invention is selected from sodium chloride, potassium chloride and combinations thereof.Preferably, sodium chloride comprises at least 50 wt.%, more preferably at least 80 wt.% and most preferably at least 98 wt.% of the edible salt.

[0041] The mass weighted mean diameter of the edible salt used according to the present invention is preferably 10-2000 μm, more preferably 100-1200 μm, and most preferably 200-800 μm.

[0042] Typically, at least 80 wt.% of the edible salt has a particle size of 10-2000 μm. Even more preferably, at least 80 wt.% of the edible salt has a particle size of 50-1500 μm. Most preferably, at least 80 wt.% of the edible salt has a particle size of 100-1000 μm.

[0043] The savory composition preferably contains 32-70 wt.%, more preferably at least 34-60 wt.%, and most preferably 35-50 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof. Most preferably, the edible salt is sodium chloride.

[0044] The combination of edible salt and one or more particulate ingredients preferably comprises at least 50 wt.%, preferably at least 60 wt.% of the composition. Most preferably, the combination of edible salt and one or more particulate ingredients comprises 50-90 wt.% of the savory composition.

[0045] In addition to edible salt, one or more particulate ingredients and optional edible components, the savory composition may suitably contain a variety of other edible ingredients. Examples of such ingredients include extracts of herbs or spices, meat extracts, flavorings and colors.

[0046] Preferably, the savory composition comprises no more than 10wt.% of other edible ingredients selected from extracts of herbs or spices, meat extracts, flavorings and pigments. More preferably, the savory composition comprises no more than 5wt.%, most preferably no more than 2.5wt.% of said other edible ingredients.

[0047] Preferably, the savory composition comprises less than 2.5 wt.% maltodextrin. More preferably, the savory composition comprises less than 1 wt.% maltodextrin. Most preferably, the savory composition contains no maltodextrin.

[0048] Savory flavoring ingredients

[0049] The composition preferably comprises 3-25 wt.%, preferably 5-20 wt.%, based on the weight of the composition, of a savory flavoring ingredient selected from glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof.

[0050] The one or more savory flavoring ingredients used in the present method typically have a mass weighted mean diameter of at least 10 μm, more preferably 15-3000 μm, and more preferably 20-2000 μm, even more preferably 30-1000 μm and most preferably 40-500 μm.

[0051] Sucrose, glucose and fructose are preferably present in the savory composition in a total amount of 0 to 10 wt.%, more preferably 1 to 4 wt.%, even more preferably 1.5 to 2.5 wt.%, based on the weight of the savory composition.

[0052] Glutamate, such as monosodium glutamate, is preferably present in the savory composition in an amount of 0 to 25 wt.%, more preferably 5 to 20 wt.%, even more preferably 10 to 20 wt.%, based on the weight of the savory composition.

[0053] The edible acid selected from lactic acid, citric acid and combinations thereof is preferably present in the composition in an amount of 0 to 10 wt.%, more preferably 1 to 4 wt.%, even more preferably 1.5 to 2.5 wt.%, based on the weight of the savory composition.

[0054] The savory flavoring ingredients may be added as such or as part of a complex ingredient mixture. In a preferred embodiment, the one or more savory flavoring ingredients are provided by an ingredient selected from the group consisting of yeast extract, hydrolyzed vegetable protein, dried meat extract, dried spices, herbs, and mixtures thereof.

[0055] The savory composition of the present invention preferably comprises 0 to 5 wt.%, more preferably 0.1 to 1 wt.%, or even 0.5 to 2 wt.% of the dry meat extract, based on the weight of the savory composition.

[0056] Preferably, the savory composition comprises yeast extract and / or hydrolyzed vegetable protein. Based on the weight of the savory composition, the savory composition preferably comprises 0 to 5 wt.%, more preferably 0.1 to 3 wt.%, most preferably 0.5 to 2 wt.% of yeast extract and / or hydrolyzed vegetable protein.

[0057] Based on the weight of the savory and fresh composition, the total amount of edible salt and savory and fresh flavoring ingredients in the savory and fresh composition is preferably 20 to 90 wt.%, preferably 30 to 80 wt.%, and even more preferably 40 to 70 wt.%. It is particularly preferred that the total amount of edible salt and savory and fresh flavoring ingredients in the savory and fresh composition is higher than the total amount of other non-fat ingredients such as fillers, flavoring ingredients and water.

[0058] Fat composition

[0059] The total fat content of the savory composition is 1-20 wt. %, preferably, the total fat content is 2-15 wt. %, more preferably 4-10 wt. %, even more preferably 5-8 wt. %.

[0060] The fat used is preferably a fat having a solid fat content (N20) of less than 60%, more preferably less than 35% and most preferably less than 20% at 20° C. Typically, the solid fat has a solid fat content (N35) of less than 30% at 35° C., more preferably less than 15% and most preferably 0%.

[0061] The SAFA content of the fat used to prepare the fat-containing powder mixture preferably does not exceed 60 wt.% of the total fatty acids. More preferably, the SAFA content does not exceed 40 wt.%, and most preferably it does not exceed 20 wt.%.

[0062] According to a particularly preferred embodiment, the fat component contains at least 50 wt.% of vegetable oil, more preferably at least 80 wt.% of vegetable oil. Examples of vegetable oils that can be used include sunflower oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, olive oil, palm oil, palm kernel oil, coconut oil, fractions of these oils and combinations thereof.

[0063] Fats in the present invention include oils and fats that are solid or liquid at 20 to 70° C. The proportion of solid fat present is given by the N value. The N value Nt is equal to the solid fat content of the fat at a temperature of 10° C., as determined by ISO 8292 2008 - Animal and vegetable fats and oils - Determination of solid fat content - Pulsed nuclear magnetic resonance method.

[0064] The solid fat content (N20) of the total fat (which is preferably present in an amount as indicated in the above paragraph) at 20°C is preferably 5 to 80 wt.%, preferably 10 to 45 wt.%, more preferably 20 to 40 wt.%, based on the weight of the fat. The solid fat content (N30) of the total fat at 30°C is preferably 1 to 60 wt.%, more preferably 3 to 55 wt.%, even more preferably 10 to 50 wt.%, based on the weight of the fat.

[0065] Based on the weight of the savory composition, the composition of the present invention comprises preferably 2 to 40 wt.%, more preferably 5 to 30 wt.%, even more preferably 7 to 20 wt.%, and most preferably 10 to 15 wt.% solid fat (N20) at 20°C.

[0066] The melting point of the fat is preferably from 20 to 70° C., more preferably from 25 to 65° C., even more preferably from 30 to 60° C., most preferably from 35 to 50° C. According to ISO 8292 1D 2008, the melting point is considered to be the lowest temperature at which the solids level is below 0.5%.

[0067] The composition preferably comprises 20 to 50 wt.%, preferably 25 to 45 wt.%, even more preferably 30 to 40 wt.%, most preferably 35 to 38 wt.% of a palm oil component having an N20 of at least 60% and an N30 of at least 40%.

[0068] A shaped composition according to any one of the preceding claims, wherein the fat component has a solid fat content (N20) at 20°C of at least 5%, at least 10%, more preferably 25-95% and most preferably 50-90%.

[0069] Polar liquids and polar fluids

[0070] The polar liquid used in the composition of the present invention may be a pure liquid or a mixture of liquids. The polar liquid may also contain one or more dissolved or dispersed components.

[0071] According to one embodiment, the polar liquid contains 50-100 wt.%, more preferably 70-100 wt.%, and most preferably 80-100 wt.% of a fluid selected from water, liquid polyols, alcohols, syrups and combinations thereof. Examples of liquid polyols that can be used include glycerol and propylene glycol. Preferably, the polar liquid contains 50-100 wt.% water. More preferably, the polar liquid contains 70-100 wt.% water, and most preferably contains 90-100 wt.% water.

[0072] According to another preferred embodiment, the polar liquid contains 15-90 wt.% water and 10-85 wt.% solute. The solute preferably contains at least 80 wt.% sugars, salts, polysaccharides and combinations thereof. More preferably, the solute contains at least 80 wt.% sugars. Preferably, these sugars are selected from monosaccharides, disaccharides and trisaccharides.

[0073] The savory composition preferably contains 0.2-8 wt.% of the polar fluid. More preferably, the composition contains 0.4-6 wt.%, most preferably 0.5-4 wt.% of the polar fluid.

[0074] The water content of the savory composition is preferably in the range of 0.1-6 wt.%, more preferably 0.2-4 wt.%, and most preferably 0.3-3 wt.%.

[0075] Extruded corn endosperm pellets

[0076] Corn is grown all over the world. One of the most common ways to eat corn is by puffing its endosperm.

[0077] Puffed corn endosperm, also commonly known as popcorn, is consumed as a food in itself. The fruit or cob contains the seeds of the corn, called the kernel. The kernel has a typical shape and structure, usually including the germ, endosperm and pericarp. The endosperm tissue of corn is particularly rich in starch, usually amylase and amylopectin. In addition, it has a relatively high fiber content. The pericarp (husk) of the kernel is relatively strong and impermeable.

[0078] Puffed corn endosperm particles can be suitably obtained by puffing corn endosperm (e.g., when the corn kernels are subjected to heat and / or pressure treatment to produce a kernel structure with bubble-like pores), followed by grinding or other size reduction methods. Puffed corn endosperm is also known as "popcorn." For example, if popped popcorn is pulverized, the resulting particle mixture may contain germ, endosperm, and pericarp, but the majority of the volume and weight will generally be made up of the puffed endosperm.

[0079] Depending on the comminution method, it may be desirable to fractionate the ground material to obtain particulate material having a suitable size distribution. Such fractionation is conveniently performed by sieving, which is a well-known technique.

[0080] The particle size distribution of the expanded endosperm material particles used in the present invention can also be conveniently analyzed by sieving. Such analysis is preferably performed according to the sieving method described in the Examples section below.

[0081] The expansion of corn endosperm requires a high starch content. The starch content of corn endosperm is preferably at least 50 wt.%, more preferably at least 60 wt.%, and most preferably at least 70 wt.% by weight of dry matter.

[0082] The process of puffing can be carried out, for example, by precooking and drying the kernels, followed by a heating step, such as frying in oil. Alternatively, the kernels can be puffed, for example, by blasting / gun puffing, where the raw or precooked kernels are placed in a sealed drum that is rotated and heated from the outside until a certain pressure is achieved, the lid is opened, and all the kernels puff simultaneously and escape from the drum through the lid and are collected in a bag where the water vapor can escape.

[0083] Corn kernels include an impermeable husk that holds moisture inside the seed during heating, suitable for popping. Popping is a form of (almost) explosive puffing in which heating of the kernels causes starch gelatinization and pressure buildup due to steam formation until the husk ruptures and the kernels expand explosively to form a foam-like structure.

[0084] The puffed corn endosperm particles are preferably obtained from puffed popcorn, more preferably from popcorn, i.e., from puffed corn endosperm. Certain corn varieties have been specially bred because they are suitable for popping, including, for example, popcorn (Zeamays var. everta). Therefore, the puffed corn endosperm particles are most preferably from popcorn.

[0085] According to a preferred embodiment, at least 80 wt.%, more preferably at least 90 wt.% of the starch in the expanded corn endosperm is gelatinized.

[0086] The puffed corn endosperm particles preferably have a bulk density of 5-220 g / L. More preferably, the puffed corn endosperm particles have a bulk density of 15-190 g / L, and most preferably a bulk density of 30-170 g / L. Preferably, the bulk density of the puffed corn endosperm is 25 to 100 g / L, more preferably 35 to 80 g / L, and even more preferably 45 to 60 g / L.

[0087] Unless otherwise indicated, the term "bulk density" as used herein refers to the free-settling bulk density. The bulk density may be measured using the method of DIN: ISO 697: 1981-03.

[0088] Preferably, at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 2.0 mm, preferably at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 1.5 mm, more preferably at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 1.0 mm, and even more preferably at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 0.5 mm. In other words, the puffed corn endosperm particles have an average particle size of at least 10 μm, and preferably at least 80 wt.% of the particles pass through a sieve with a hole size of 2.0 mm, more preferably 1.5 mm, more preferably 1.0 mm, and even more preferably 0.5 mm.

[0089] In a preferred embodiment, the composition has a density of 0.8 to 1.6 kg / L at 20°C. In a preferred embodiment, the density is 1.1 to 1.5 kg / L at 20°C, more preferably 1.2 to 1.4 kg / L at 20°C.

[0090] Preferably, the combination of edible salt and one or more particulate ingredients comprises at least 60 wt.% of the savory composition, preferably wherein the combination of a) to e) comprises at least 75% of the savory composition.

[0091] Savory combination

[0092] The shaped savory composition of the present invention is solid or semi-solid at 20°C, preferably solid. After dilution with water (usually hot water), the savory composition preferably forms broth, vegetable soup, gravy or sauce. According to a particularly preferred embodiment, the savory composition is a bouillon cube, most preferably a pressed bouillon cube. In addition to the strict cube shape, "block / cube" also includes shapes such as slices, pillows, cylinders, balls, pyramids, etc., as long as the shape can be used as a unit dosage form. Preferably, the shaped composition is provided in the form of a cuboid, more preferably in the form of a rectangular cuboid and most preferably in the form of a cube.

[0093] The unit weight of the savory composition is generally 1 to 50 g, preferably 2 to 25 g, more preferably 3 to 22 g, and even preferably 4 to 20 g, most preferably 5 to 15 g.

[0094] The hardness of the composition can be suitably measured using an apparatus such as the MultiTest 50 Tablet Hardness Tester Pharmatron Dr. Schleuniger (manufactured by SOTAX AG). The parameters for measuring the hardness of the blocks of the invention in such an apparatus are described in detail in the Examples. The measurement parameters for the hardness mode are set as follows:

[0095] -model:

[0096] i. Hardness: 50N / s

[0097] ii. Hardness method: linear force

[0098] -Machine settings:

[0099] i.Mode: Manual

[0100] ii. Test order: any

[0101] iii. Compensation: 3.00mm

[0102] -unit:

[0103] i.Hardness: N

[0104] ii. Length: mm

[0105] iii.Weight: g

[0106] The broth pieces were placed in the test area of ​​the apparatus and 10 repetitions were performed in the following order: Menu, Test, Single, Hardness, and Run.

[0107] Preferably, the shaped composition has a water activity of less than 0.8, preferably less than 0.65, more preferably less than 0.5, even more preferably less than 0.4, more preferably less than 0.3 and preferably greater than 0.15.

[0108] Typically, the hardness of the shaped composition is from 50 to 1000 N, preferably from 60 to 800 N, more preferably from 80 to 750 N, even more preferably from 100 to 500 N. The advantage of a composition having this particular hardness is that it is very convenient and easy for the consumer to handle and use. The tablet can be easily taken out of the packaging material, it can be easily handled without prematurely breaking, and then the tablet has a certain hardness so that it is easy and convenient to crush between the fingers of the consumer when the tablet is used in a dish or put into a pan.

[0109] Preferably, the starch is any commercially available starch commonly used in shaped food compositions. Typical examples of starch commonly used in savory compositions include native potato starch, corn starch, tapioca starch, rice starch.

[0110] In a preferred embodiment, the composition comprises less than 10 wt.% starch, preferably less than 5 wt.%, more preferably less than 1 wt.% starch, based on the weight of the savory composition. In a particularly preferred embodiment, the composition is substantially free of starch. Preferably, the composition comprises 0-5 wt.% of a starch component selected from natural starch, pregelatinized starch, maltodextrin, modified starch, and combinations thereof, based on the weight of the composition.

[0111] The bulking agent is typically present in the savory composition at a concentration of 0 to 20 wt.%, more preferably 1 to 15 wt.%, even more preferably 2 to 12 wt.%, most preferably 5 to 10 wt.% based on the weight of the savory composition.

[0112] Based on the weight of the savory composition, the total amount of amorphous powder components in the savory composition is preferably less than 30 wt.%, more preferably less than 25 wt.%, and most preferably less than 20 wt.%.

[0113] In a preferred embodiment of the present invention, the combination of components a), b) and c) accounts for at least 80 wt.% of the savory composition. Preferably, the combination of components a), b) and c) accounts for at least 85 wt.%, more preferably at least 90 wt.%, and even more preferably at least 95 wt.% of the savory composition.

[0114] In a second aspect, the present invention relates to a method for preparing a shaped savory composition, the method comprising the following steps:

[0115] - providing puffed corn endosperm particles, wherein at least 80 wt. % of said particles have an average particle size of less than 3.0 mm, optionally in combination with an oil;

[0116] - Mixed edible ingredients;

[0117] - Compressing the mixture into a pressed savory composition.

[0118] Unless stated otherwise, the amounts, preferred amounts, ingredients stated for the product also apply mutatis mutandis to the process.

[0119] The savory and fresh composition is prepared by mixing a fat component with puffed corn endosperm particles, edible salt and savory and fresh flavoring ingredients. The mixing can be carried out in any mixer known in the art. In the case where the savory and fresh base material contains solid fat, the solid fat is preferably melted before mixing. Preferably, after adding dry ingredients such as salt and flavoring ingredients, a polar liquid is added to the savory and fresh base material.

[0120] Preferably, the method of the present invention does not include adding a starch component selected from natural starch, pregelatinized starch, maltodextrin, modified starch and combinations thereof, or the amount of starch component added does not exceed 2 weight % of the shaped savory composition, preferably does not exceed 1 weight % of the shaped savory composition, more preferably does not exceed 0.5 weight % of the shaped savory composition, and most preferably does not exceed 0 weight %; and does not exceed 50 weight % of the puffed corn endosperm particles, preferably does not exceed 30 weight %, more preferably does not exceed 20 weight %, and most preferably does not exceed 10 weight % of the puffed corn endosperm particles.

[0121] In a particularly preferred embodiment, the shaped article has a weight of 1 to 50 g, preferably 1 to 10 g, and a volume of 7 cm3 , preferably 5cm 3 , more preferably 3cm 3 Preferably, the shaped savoury composition is packaged in unit doses.

[0122] The polar liquid preferably contains 20-100 wt. % of a fluid selected from the group consisting of water, liquid polyols, ethanol, and combinations thereof.

[0123] The compression is preferably carried out with the aid of a press (eg HK 800 Economy, 8 kN, supplier: Berg and Schmid GmbH), in which the total component mixture is pressed at a constant pressure of, for example, 1 to 10 kN, preferably 2 to 8 kN.

[0124] In a third aspect, the present invention relates to the use of a composition of the present invention for preparing a broth, soup, sauce, gravy or as a seasoning.

[0125] The use of the present invention preferably comprises dissolving the composition of the present invention (at least a part thereof) in an aqueous liquid, or mixing it into a dish. The aqueous liquid is preferably water, but can also be a sauce, soup, etc. The dish can be a vegetarian dish, meat, poultry, fish, etc.

[0126] The temperature of the aqueous liquid or dish is preferably from 60°C to 100°C, more preferably from 65°C to 90°C, even more preferably from 70°C to 85°C.

[0127] In another aspect, the present invention relates to the use of puffed corn endosperm particles as a structurant in formed foods. Preferably, the particles are used as a replacement for structurants such as, but not limited to, native starch.

[0128] The invention will now be illustrated by the following non-limiting examples.

[0129] Example

[0130] The firmness of the bouillon cube

[0131] The hardness of the composition was measured using a MultiTest 50 Tablet Hardness Tester Pharmatron Dr. Schleuniger (manufactured by SOTAX AG). The measurement parameters of the hardness mode were set as follows:

[0132] -model:

[0133] i. Hardness: 50N / s

[0134] ii. Hardness method: linear force

[0135] -Machine settings:

[0136] i.Mode: Manual

[0137] ii. Test order: any

[0138] iii. Compensation: 3.00mm

[0139] -unit:

[0140] i.Hardness: N

[0141] ii. Length: mm

[0142] iii.Weight: g

[0143] A broth block (dimensions: 14 x 14 x 14) was placed on the test area of ​​the apparatus and 10 repetitions were performed in the following order: Menu, Test, Single, Hardness, and Run. During compression, the force experienced by the probe was measured. Hardness was defined as the maximum pressure encountered divided by the area of ​​the probe in contact with the block.

[0144] Example 1

[0145] A control composition A has been produced in batches of 500 g (the composition and wt.% of the batches are in Table 1 below). The compositions of the invention were prepared on the basis of the control composition A (same amount of 500 g), but with the starch replaced by ground popcorn in a volume ratio of 1:1. The composition and weight of the batches are as follows. Briefly, a Keenwood mixer was used, in which sugar, salt, water and caramel powder were added and mixed for 2 minutes. Vegetables were added and mixed for 2 minutes. Melted fat was added and mixed for 2 minutes. Starch or ground popcorn was added and mixed for 2 minutes.

[0146] Table 1

[0147]

[0148] 1 :F&O palm oil fraction dfPOs IV36 SG

[0149] 2 : Hydrogenated vegetable fat

[0150] 3 : Glutamate E 621 (<800 μm: min. 75%, <100 μm: max. 15%)

[0151] 4 :5'-ribonucleotide disodium (E635)

[0152] 5 : <0.16mm: 5% max, >0.8mm: 5% max

[0153] 6 :Particles <4mm

[0154] 7 : Average particle size: 0.4, based on sieve analysis (ISO 2591-1:1988)

[0155] Replacing starch with ground popcorn at a 1:1 volume ratio resulted in a reduction in weight of the entire composition.

[0156] This substitution allows obtaining cubes of the same volume as the control (2.7 ml) but of less weight (control A=4 g; compositions 1 and 2=3.8 g).The compressed blocks of the invention are lighter than those of the control composition having the same volume.

[0157] Example 2

[0158] The hardness of the compacts (n=10) of compositions A, 1 and 2 of Example 1 was tested using a hardness tester having the parameters described above. The hardness (N) results are given in Table 2 below.

[0159] Table 2

[0160] Comparison A Composition 1 Composition 2 Hardness(N) 100.6±14.3 56.3±6.8 111.1±14.7

[0161] The compacts of the invention have good hardness (>50 N) despite reduced weight at the same block volume.

[0162] Example 3

[0163] The analytical and manual dissolution times of pressed pieces (n=3) obtained with compositions A of Examples 1 (wt=4 g), 1 and 2 (wt=3.8 g) were measured.

[0164] In a glass beaker (v = 600 ml, h = 125 mm, external ), add the cube to 200ml of water at 100°C without breaking or stirring, and measure the dissolution time manually. Place the cube on a spoon and move the spoon into the water in one smooth motion to the bottom of the beaker. When the spoon touches the bottom, start timing and stir manually. Stir at 2 revolutions per second (2Hz). Stop timing when the cube is completely dissolved.

[0165] Dissolution was analyzed as follows: The dissolution of the cubes was measured by dynamic conductivity measurement. A portion of 500 ml of demineralized water in a 600 ml beaker with a diameter of 12.7 cm was placed at a temperature of 92°C and one cube was dissolved under continuous stirring at a constant stirring speed of 170 rpm using a triangular stirring rod with a length of 8 cm. The conductivity of the water was monitored in real time using a Mettler Toledo Seven Compact conductivity meter. As the salts from the formulation dissolved into the water, the conductivity increased until all the salts were dissolved and reached a maximum value. The dissolution time was defined as the time when the conductivity reached 99% of the final plateau conductivity value. The measurement was performed in threefold.

[0166] The results are shown in Table 3 below.

[0167] Table 3

[0168] Manual (seconds) Analysis (seconds) Comparison A 30±2.0 37.7±8.5 Composition 1 13.3±1.5 17.3±2.1 Composition 2 12.3±0.6 17.7±1.2

[0169] The compressed pieces of the present invention dissolved faster than the compressed pieces of the control composition.

[0170] Example 4

[0171] The starch of control A has been tested against the extruded potato starch Aeromyl The volume replacement (1:1) of 1:1 was carried out. Batches with the same amount of components (in grams) as used to produce the 500 g batch of control A (Table 1) were produced, except that instead of starch, Aeromyl was added: Comparative Example B contained 8.45 g (1.9 wt.%) of Aeromyl instead of the starch of Control A, and Comparative Example C contained 13.70 g (3.0%) of Aeromyl instead of the starch of Control A. The total weights of the batches of compositions B and C were 453.2 g and 458.45 g, respectively.

[0172] Pressed pieces were produced and tested for hardness and dissolution time as in Examples 2 and 3, respectively.

[0173] The results are in Table 4 below.

[0174] Table 4

[0175] Comparative Example B Comparative Example C Hardness(N) 34.3±10.5 11.3±2.1 Manual dissolution (seconds) 13.0±1.0 9.3±0.6 Analysis Dissolution (Seconds) 13.7±1.2 11.0±1.7

Claims

1. A compressed savory composition comprising: a) 1-70 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the composition; b) 1-30 wt.% of a savory flavoring 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 composition; c) 0 to 10 wt. %, based on the weight of the composition, of a polar liquid; d) 1 to 20 wt.% of a fat component, based on the weight of the composition; e) 0.2-10 wt.% of puffed corn endosperm particles, based on the weight of the composition, wherein at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 3.0 mm, wherein the combination of a) and b) comprises at least 40 wt. % of the composition. 2 . The compressed savory composition according to claim 1 , wherein the compressed savory composition is a compressed block. 3 . The compressed savory composition according to claim 1 , wherein the hardness of the compressed savory composition is 50 to 1000N. 4 . The compressed savory composition according to claim 3 , wherein the hardness of the compressed savory composition is 60 to 800N. 5 . The compressed savory composition according to claim 4 , wherein the hardness of the compressed savory composition is 80 to 750N.

6. The compressed savory composition according to any one of claims 1 to 5, wherein the compressed savory composition comprises at least 50 wt.% edible salt, based on the weight of the composition.

7. The compressed savory composition according to any one of claims 1 to 5, wherein the fat component is selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, olive oil, palm oil, palm kernel oil, coconut oil, fractions of these oils and combinations thereof.

8. A pressed savory composition according to any one of claims 1 to 5, wherein the fat component has a solid fat content at 20°C of less than 10%.

9. A pressed savory composition according to claim 8, wherein the fat component has a solid fat content at 20°C of less than 5%.

10. A pressed savory composition according to claim 9, wherein the fat component has a solid fat content at 20°C of less than 1%.

11. The compressed savory composition according to any one of claims 1 to 5, wherein the puffed corn endosperm particles are present in an amount of 0.3 to 8 wt. % based on the weight of the composition.

12. The compressed savory composition according to claim 11, wherein the puffed corn endosperm particles are present in an amount of 0.5-5 wt. % based on the weight of the composition.

13. The compressed savory composition according to any one of claims 1 to 5, wherein at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 2.0 mm.

14. The compressed savory composition according to claim 13, wherein at least 80 wt.% of the puffed corn endosperm particles have an average particle size of less than 1.5 mm.

15. The compressed savory composition according to any one of claims 1 to 5, wherein the compressed savory composition has a cube, a rectangular parallelepiped or a cylinder shape.

16. A compressed savory composition according to any one of claims 1 to 5, wherein the composition comprises: a) 35-50 wt.% of edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the weight of the composition; b) 5-20 wt.% of a savory flavoring 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 composition; c) 0.3-3 wt. % water, based on the weight of the composition; d) 4-10 wt.% of a fat component based on the weight of the composition; e) 0.2-10 wt.% of puffed corn endosperm particles, based on the weight of the composition, wherein the combination of a) to e) comprises at least 75 wt.% of the composition.

17. A method for preparing the compressed savory composition of any one of claims 1 to 16, the method comprising the following steps: - providing puffed corn endosperm particles, wherein at least 80 wt. % of said particles have an average particle size of less than 3.0 mm, optionally in combination with an oil; - Mixed edible ingredients; - Compressing the mixture into a pressed savory composition.

18. The method according to claim 17, wherein the method does not include adding a starch component selected from the group consisting of natural starch, modified starch, and combinations thereof, or wherein the amount of the starch component added does not exceed 2% by weight of the final savory composition and does not exceed 50% by weight of the puffed corn endosperm particles.

19. The method according to claim 17, wherein the method does not include adding a starch component selected from the group consisting of native starch, pregelatinized starch, maltodextrin, and combinations thereof, or wherein the amount of the starch component added does not exceed 2% by weight of the final savory composition and does not exceed 50% by weight of the puffed corn endosperm particles.

20. The method according to any one of claims 17 to 19, wherein the compressed savory composition is packaged into unit doses weighing from 1 to 50 grams.

21. Use of the compressed savory composition of any one of claims 1 to 16 for preparing broth.

22. Use of the compressed savory composition according to any one of claims 1 to 16 for preparing soups.

23. Use of the compressed savory composition according to any one of claims 1 to 16 as a seasoning.

24. Use of the compressed savory composition according to any one of claims 1 to 16 for preparing a sauce.

25. Use of the pressed savoury composition of any one of claims 1 to 16 for preparing gravy.

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