Recipe kit comprising dehydrated onion, garlic and ginger

Abstract

A recipe kit comprising dry ingredients is disclosed. The recipe kit comprises a) a first component comprising onion, garlic and ginger; and optionally b) a second component comprising flavourings. The particle size of the onion may be approximately the same as the particle size of the garlic, and the particle size of the ginger, or the particle size of the onion may be approximately the same as the particle size of the garlic, and the ginger may be present on at least the surface of the particles of the onion and garlic. A method of making the recipe kit is also disclosed. The method comprises a) combining dehydrated onion, garlic and ginger to form the first component; b) selecting the flavourings for the second component; c) combining the selected flavourings to make the second component; and d) calibrating the combined flavourings. A method of using the recipe kit is also disclosed. The method comprises a) soaking the first component in water, then adding the soaked first component to heated oil and continuing to heat the soaked first component with the oil; optionally b) mixing the second component with water to form a paste, then adding the paste to the soaked first component as it is heated with the oil to form a sauce; and, optionally, adding an additional ingredient comprising protein to the sauce.

Description

[0001] RECIPE KIT COMPRISING DEHYDRATED ONION, GARLIC AND GINGER

[0002] INTRODUCTION

[0003] The present invention relates to a recipe kit, a method of making a recipe kit and a method of using a recipe kit.

[0004] “Scratch cooking” is a term used to describe cooking food using fresh ingredients and without any preservatives or additives. “Scratch cooking” is often associated with healthier eating as a person knows exactly what ingredients are going into their food and the amount of each ingredient that is going into their food. While making a curry base from scratch is often a long and tedious process, the market for “ready-to-cook” curry bases vastly consists of sauces in jars or plastic packaging. These sauces usually contain artificial preservatives, which are chemicals that do not add nutritive value to the sauce and may be associated with adverse health effects. Moreover, a large proportion of the sauces in jars or plastic packaging is water. Packing, storing and transporting water is not sustainable and contributes to the growing environmental challenge of water waste. Water is also relatively heavy and transporting jars of sauces comprising mostly of water results in an unnecessarily large carbon footprint. One alternative is to use dry spice blend products. However, the products currently available on the market are usually sprinkled over the food while it is cooking or roasted at the start of the cooking process, which increases the risk of burning the spices and leads to undesirable flavours.

[0005] The inventors of the present invention have developed a novel and innovative recipe kit comprising dry ingredients. The user of the kit simply needs to add water to the blend of ingredients provided and heat them with oil to make a sauce or sauce base. The ingredients used are all natural and no preservatives are used in the kit. Adding water prior to heating the ingredients considerably reduces the risks of burning any ingredients. Moreover, the user knows exactly what ingredients were used to make the sauce or sauce base, hence providing a convenient, healthy and time-efficient solution to “scratch cooking”.

[0006] According to the present invention, a recipe kit is provided, wherein the recipe kit comprises a first component, comprising onion, garlic and ginger. The recipe kit may comprise a second component comprising flavourings such as herbs, spices and salt. Both components are made using dry and natural ingredients. Proteins such as but not limited to meat and fish or vegetables may be added to the sauce or sauce base during or after cooking. The present invention provides a recipe kit that enables users regardless of their level of skill to quickly and consistently prepare a healthy and authentic tasting sauce or sauce base.

[0007] BRIEF DESCRIPTION OF THE DRAWINGS

[0008] Figure 1 is a schematic of a process of making a sauce using a kit provided by the present invention.

[0009] Figure 2 illustrates the High Fat Sugar and Salt (HFSS) values of the present invention in comparison to existing sauces on the market.

[0010] DETAILED DESCRIPTION

[0011] According to one aspect of the invention, a recipe kit comprising dry ingredients is provided. The dry ingredients are conveniently packaged as a first and optionally a second component, wherein the first component may be considered as a base component and the second component may be considered as a flavourings component.

[0012] According to an aspect of the present invention the first component comprises onion, garlic and ginger. According to another aspect of the present invention, the first component consists of onion, garlic and ginger. According to yet another aspect of the present invention, the first component consists of onion, garlic, ginger and optionally comprises additional dry ingredients.

[0013] The total amount of onion that may be present in the first component may be between 60 wt.% and 90 wt.%, more preferably between 70 wt.% and 88 wt.% and most preferably between 78 wt.% and 87 wt.% of the first component. The total amount of garlic that may be present in the first component may be between 8 wt.% and 25 wt.%, more preferably between 9 wt.% and 21 wt.% and most preferably between 9 wt.% and 15 wt.% of the first component. The total amount of ginger that may be present in the first component may be between 2 wt.% and 15 wt.%, more preferably between 3 wt.% and 9 wt.% and most preferably between 4 wt.% and 7 wt.% of the first component.

[0014] Non-limiting examples of additional dry ingredients include that may be used include tomato, potato, chilli, carrot, pepper and any combination thereof. One or more of the dry ingredients present in the first component of the recipe kit may be dehydrated. Hence use of the first component may comprise rehydration. Dehydrated ingredients such as onion, garlic and ginger are advantageous since they have a long shelf life of up to 24 months, without the need of using preservatives. To rehydrate the dry ingredients they simply need to be soaked in water and, once rehydrated, they are a flavourful substitute for fresh ingredients.

[0015] The particle size of the onion may be approximately the same as the particle size of the garlic and may be approximately the same as the particle size of the ginger. Alternatively, the particle size of the onion may be approximately the same as the particle size of the garlic, with the ginger being present on at least the surface of the particles of the onion and the particles of the garlic. For example, a deposition of ginger oil may be applied to the surface of the particles of the onion and the particles of the garlic. Optionally the ginger may be applied to the particles by spraying or soaking. The ginger may be present as a uniform or complete coating on the surface of the particles of the onion and the particles of the garlic, or it may be present as a non-uniform or incomplete coating.

[0016] Using approximately the same size of particles helps ensure a uniform blend is achieved, which helps provide a consistent flavour. Achieving a uniform blend is of particular relevance for the large-scale manufacturing of the recipe kit as the onion, garlic and ginger since it helps maintain a uniform distribution of the ingredients. In addition, after manufacture, the ingredients may be stored in bulk before being packaged or packaged in bulk before use and, if the particle sizes of the ingredients are not approximately the same, then smaller particles will tend to accumulate at the bottom and larger ones at the top. This separation of particles by size would necessitate an extra step of mixing the ingredients to ensure a uniform distribution of the different dry ingredients before the first component is packaged or used. In addition, using dry ingredients comprising approximately the same size in the first component enables uniform hydration before cooking and helps ensure that the sauce or sauce base produced has the look and feel of a sauce or sauce base prepared using fresh ingredients.

[0017] The particle size of the onion, the garlic and optionally the ginger may be between 0.5 mm and 10 mm, optionally between 1 mm and 7 mm. The particle size of the onion may be between 2 mm and 10 mm, preferably between 2 mm and 8 mm and more preferably between 3 mm and 7 mm. The particle size of the garlic may be between 1 mm and 7 mm, preferably between 2 mm and 6 mm and more preferably, between 2 mm and 5 mm. The particle size of the ginger may be between 0.5 mm and 4 mm, preferably between 1 mm and 3 mm and more preferably, between 1 mm and 2 mm. Due to the ingredients being natural products, the exact size of each particle cannot be guaranteed during processing. However, the particle sizes can be expected to be approximately those described above. The inventors of the present invention have discovered that having the particle size of the onion, garlic and ginger between 0.5 mm and 10 mm and not in a powder form or the particle size of the onion and garlic with the ginger being present on at least the surface of the particles of the onion and the particles of the garlic and not in a powder form, ensures the sauce base produced has a desirable texture and flavour, similar to that of authentic sauce bases made from freshly chopped ingredients. This desirable texture is not obtained when any one of the onion, garlic or ginger are in the form of a powder. In the context of this invention, a “powder” is defined as dry ingredients having a particle size less than 0.5 mm.

[0018] According to an aspect of the present invention, at least one of the ingredients of the first component is in the form of flakes or pieces, i.e. the onion and garlic are in the form of flakes or pieces, the onion and ginger are in the form of flakes or pieces, the garlic and ginger are in the form of flakes or pieces, or the onion, garlic and ginger are in the form of flakes or pieces.

[0019] The second component comprises flavourings such as herbs, spices and salt. Optionally, the second component may comprise sugar. Any desired herbs may be used in the present invention and non-limiting examples of herbs that may be used include coriander, mint, fennel, thyme, bay leaves, curry leaves, and any combination thereof. Any desired spices may be used in the present invention and non-limiting examples of spices that may be used include turmeric, cumin, coriander seeds, coriander powder, pimento, nutmeg, black pepper, clove, cassia, cardamom, amchar, paprika, chilli, aniseed, cinnamon, panch phoron, and any combination thereof. The type and quantity of spices used in the second component may determine the chilli heat strength profile of the recipe kit. In embodiments in which salt is used, the quantity of salt used is sufficient to impart flavour but not sufficient to act as a preservative. For example, the second component may comprise from 1 to 35 grams of salt per 100 grams of the second component. In embodiments in which sugar is used, the quantity of sugar used is sufficient to impart flavour but not sufficient to act as a preservative. For example, the second component may comprise from 0 to 6 grams of sugar per 100 grams of the second component. The combinations and quantities of the flavourings varies across the range of products provided by this invention. For example, the second component of the “Dahl” (previously marketed as “Dhaka Dahl”) kit may comprise turmeric, coriander, cumin, chilli, panch phoron and salt, the second component of the “Korma” (previously marketed as “Khulna Bang”) kit may comprise turmeric, coriander, cumin, paprika, brown sugar, clove, pimento, nutmeg, ground black pepper, cassia, fennel, cardamom, bay leaves and salt, and the second component of the “Madras” (previously marketed as “Naga Bang”) kit may comprise clove, pimento, nutmeg, ground black pepper, cassia, fennel, cardamom, bay leaves, turmeric, salt, coriander, cumin and chilli.

[0020] The first and second components may be individually packaged in sachets. At least one of the first component and the second component may be contained in recyclable packaging, for example paper sachets, plastic sachets or cardboard boxes.

[0021] As explained herein, in contrast to many of the products on the market, the recipe kit provided by the present invention may be used to prepare a sauce or a sauce base; it is not merely used as a flavour enhancer, e.g. by sprinkling over food during or after cooking.

[0022] According to another aspect of the invention, a method of making a recipe kit as outlined above is provided. The method comprises: a. combining dehydrated onion, garlic and ginger to form the first component; b. selecting the flavourings for the second component; c. combining the selected flavourings to make the second component; and d. calibrating the combined flavourings.

[0023] The dehydrated onion, the dehydrated garlic and optionally the dehydrated ginger may be processed individually, separately or in combination to achieve the desired particle size.

[0024] The flavourings in the second component are calibrated against a standard taste profile to ensure that the taste is kept uniform across multiple batches. For example, chilli strength is calibrated from batch to batch because of the variation in seasonal crops. Calibration may be carried out by multiple “taste testers” comparing the taste achieved in a new batch with the taste achieved in previous, benchmark batch.

[0025] According to a further aspect of the invention, a method of using a recipe kit is provided. The recipe kit may be used to make a sauce as follows: a. soaking the first component in water, then adding the soaked first component to heated oil and continuing to heat the soaked first component with the oil; b. mixing the second component with water to form a paste, then adding the paste to the soaked first component as it is heated to form a sauce.

[0026] Optionally a third step may be included in which protein or vegetable(s) are added to the sauce. Also, additional water may be added to the sauce.

[0027] Soaking the first component rehydrates the onion, garlic and ginger. The first component may be soaked in water for a time ranging from 1 minute to 1 hour, from 1 minute to 30 minutes, from 1 minute to 10 minutes, from 1 minute to 5 minutes or, preferably, for approximately 1 minute before adding the soaked first component to the heated oil. The first component may be soaked in from 50 to 200 mL of water and preferably in approximately 100 mL of water. The soaked first component is a sauce base.

[0028] The oil may be heated to a temperature ranging from 150 to 190 °C, and preferably from 170 to 180 °C prior to adding the soaked first component. The soaked first component may be heated with the oil for a time ranging from 1 minute to 5 minutes and preferably for approximately 3 minutes.

[0029] Mixing the second component with water to form a paste before exposing the flavourings to heat minimises the risks of burning the flavourings. The second component may be mixed with from 30 to 100 mL of water and preferably with approximately 50 mL of water to form the paste. The paste is then heated with the soaked first component such that the onion, garlic, ginger and flavourings cook together and form a sauce.

[0030] The sauce may be cooked for a time ranging from 3 minutes to 15 minutes and preferably for approximately 8 minutes.

[0031] Additional ingredients may be added to the sauce formed from the first and second components since the combination of flavourings provided by the present invention is suitable for use with any type of protein or vegetable. Hence, the additional ingredients may comprise proteins such as animal-based proteins, plant-based proteins and any combination thereof. Animal-based proteins that may be used with the present invention may be selected from chicken, fish, lamb, beef, pork, prawns, paneer, venison, eggs and any combination thereof. Plant-based proteins that may be used with the present invention may be selected from tofu, beans, lentils and any combination thereof. The additional ingredients may also comprise one or more vegetables, which vegetables may be added to the sauce in addition to or instead of proteins.

[0032] Additional water may be added to the sauce to adjust its consistency. For example, from 50 to 200 mL of water and more preferably from 80 to 120 mL of water may be added to the curry sauce to obtain the desired consistency. Alternatively, if the sauce is too runny, the sauce may be heated until the desired consistency is achieved.

[0033] Using a recipe kit according to the present invention is time efficient whilst not sacrificing the quality and taste of the sauce produced. Optionally, the time taken to use a recipe kit according to the invention to make a sauce does not exceed 10 minutes. The method of using the recipe kit may take from 5 minutes to 7 minutes or from 6 minutes to 8 minutes or from 8 minutes to 10 minutes.

[0034] A sauce or sauce base made from the kit provided by the present invention has a low HFSS score. The sauce provided by this invention has a HFSS score not exceeding 5 and preferably has a HFSS score of 2. This score is compliant with the UK government legislation. Points are allocated on the basis of 100g of a food or drink. Points are awarded for ‘A’ nutrients (energy, saturated fat, total sugar and sodium) and for ‘C’ nutrients (fruit, vegetables and nut content, fibre and protein). The score for ‘C’ nutrients is then subtracted from the score for ‘A’ nutrients to give the final nutrient profile score.

[0035] A kit provided by the present invention has a shelf life of between 18 to 24 months.

[0036] A kit provided by the present invention may serve at least 4 persons, e.g. a family or group of friends. The lack of water in the formulation of the first and second component of the kit allows the kit to be relatively small in size and weight, while still serving multiple people, making the kit provided by the present invention more sustainable than competitor products. Smaller kits may also be provided to serve at least 2 persons, e.g. a couple, or to serve 1 person, i.e. an individual.

[0037] EXAMPLES

[0038] Example 1 Comparative data illustrating the HFSS value of the present invention compared to other sauces from competitors that are currently on the market.

[0039] HFSS value of sauce provided by the present invention is 1.

[0040] HFSS value of sauce provided by competitor 1 is 8. HFSS value of sauce provided by competitor 2 is 6.

[0041] HFSS value of sauce provided by competitor 3 is 6.

[0042] Example 2 Comparative data

[0043] The spice blends from two competitors were heated in oil in accordance with the manufacturer’s instructions. The second component of the present invention was mixed with water to form a paste then heated in oil. After heating using either a gas hob or an induction hob on a medium heat setting for 4 1 minutes the resulting odour and taste profiles were compared. The results are summarised in the table below: A further experiment was carried out to determine the time taken for the competitor spice blends to burn based on the instructions provided on their packaging. The spice blends were heated using a gas hob or an induction hob on the medium heat setting. The results are summarised in the table below:

Claims

CLAIMS:1) A recipe kit comprising dry ingredients, wherein the recipe kit comprises: a. a first component comprising onion, garlic and ginger.2) A recipe kit according to claim 1 , wherein the first component comprises 60 wt.% to 90 wt.% onion, 8 wt.% to 25 wt.% garlic and 2 wt.% to 15 wt.% ginger.3) A recipe kit according to claim 1 or 2, wherein the particle size of the onion is approximately the same as the particle size of the garlic and is approximately the same as the particle size of the ginger.4) A recipe kit according to claim 1 or 2, wherein the particle size of the onion is approximately the same as the particle size of the garlic, and wherein the ginger is present on at least the surface of the particles of the onion and the particles of the garlic.5) A recipe kit according to claim 3 or 4 wherein the particle size of the onion, the particle size of the garlic and, optionally, the particle size of the ginger is between 0.5 mm and 10 mm.6) A recipe kit according to any preceding claim, wherein the recipe kit comprises: b. a second component comprising flavourings.7) A recipe kit according to claim 5, wherein the flavourings comprise at least one of a herb, a spice and salt.8) A recipe kit according to claim 6 wherein the flavourings further comprise sugar.9) A recipe kit according to claim 6 or 7, wherein the herb comprises at least one of coriander, mint, fennel, thyme, bay leaves, curry leaves and any combination thereof.10) A recipe kit according to any one of claims 6 to 8, wherein the spice comprises at least one of turmeric, cumin, coriander seeds, coriander powder, pimento, nutmeg, black pepper, clove, cassia, cardamom, amchar, paprika, chilli, aniseed, cinnamon, panch phoran, and any combination thereof.11) A recipe kit according to any preceding claim, wherein at least one of the first component and the optional second component are contained in recyclable packaging.12) A method of making a recipe kit according to any of claims 5 to 11 , wherein the method comprises: a. combining dehydrated onion, garlic and ginger to form the first component; b. selecting the flavourings for the second component; c. combining the selected flavourings to make the second component; and d. calibrating the combined flavourings.13) A method according to claim 12 wherein the dehydrated onion, garlic and ginger are processed individually, separately or in combination to achieve the desired particle size.14) A method according to claim 13, wherein the particle size of the dehydrated onion, garlic and ginger is between 0.5 mm and 10 mm.15) A method of using a recipe kit according to any of claims 1 to 11 , wherein the method comprises: a. soaking the first component in water, then adding the soaked first component to heated oil and continuing to heat the soaked first component with the oil.16) A method of using a recipe kit according to claim 15 when dependent on any of claims 5 to 10, wherein the method further comprises: a. mixing the second component with water to form a paste, then adding the paste to the soaked first component as it is heated with the oil to form a sauce.17) The method according to claim 16 wherein the method further comprises: c. adding an additional ingredient comprising protein to the sauce.18) The method according to claim 17 wherein the protein comprises at least one of a plant-based protein, an animal-based protein and any combination thereof.19) The method according to any one of claims 16 to 18, wherein at least one vegetable is added to the sauce.20) The method according to any one of claims 16 to 19, wherein additional water is added to the sauce.21) The method according to any one of claims 15 to 20, wherein the first component is soaked in water for a time ranging from 1 minute to 1 hour before adding the soaked first component to the heated oil.22) The method according to any one of claims 15 to 21 , wherein the first component is heated with the oil for a time ranging from 1 minute to 5 minutes and preferably for approximately 3 minutes.23) The method according to any one of claims 16 to 22, wherein the second component is mixed with from 30 to 100 mL of water when forming the paste.24) The method according to any one of claims 16 to 23, wherein the sauce is cooked for a time ranging from 3 minutes to 15 minutes and preferably for approximately 8 minutes.

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