Savory products containing stable polyunsaturated fatty acids

Abstract

The present invention relates to a method for producing a savory product, the method comprising the steps of wet-mixing a composition comprising: (i) one or more of flaxseed, hemp, or chia; (ii) an oil source; and (iii) a protein source; blending the wet mixture; heating the blended mixture; and cooling to form a savory product having a total solids content of 10 to 65% by weight.

Description

[Technical Field]

[0001] Introduction Savory products such as soup pastes and soup concentrates are popular worldwide as convenient starting materials that can be diluted to make soup. However, these types of products often have insufficient texture and nutritional profiles, and therefore fail to meet consumer expectations. Although products with added healthy fats, such as polyunsaturated fatty acids (PUFAs), exist on the market, in order to maintain a long shelf life, these products must contain many additives, such as antioxidants and emulsifiers. Although additives help limit or prevent oxidation and off-flavors, they have a negative impact on consumer perception.

[0002] There is a clear need for clean label soup pastes and soup concentrates that have good texture and improved nutritional profiles, but do not suffer from undesirable oxidation and off-flavors.

[0003] [Summary of the Invention] The present invention generally relates to a method for making a savory product, the method comprising blending a wet mix composition comprising one or more oilseeds, such as flaxseed, hemp, or chia.

[0004] The present invention further relates to a method for producing a savory product, the method comprising wet mixing a composition comprising: (i) one or more of flaxseed, hemp, or chia; (ii) an oil source; and (iii) a protein source; and blending the wet mix.

[0005] The present invention further relates to a method for producing a savory product, the method comprising: a) wet-mixing a composition comprising: (i) one or more of flaxseed, hemp, or chia; (ii) an oil source; and (iii) a protein source; b) blending the wet mixture; and c) heating the blended mixture.

[0006] The present invention further relates to a method of making a savory product, comprising: a) wet-mixing a composition comprising: (i) one or more of flaxseed, hemp, or chia; (ii) an oil source; and (iii) a protein source; b) blending the wet mixture; c) heating the blended mixture; and d) cooling to form a savory product having a total solids content of 10 to 65% by weight.

[0007] In one embodiment, the savory product is a soup concentrate product and in step b) the wet mix is ​​blended with a dry mix of ingredients.

[0008] In one embodiment, the method includes: (i) forming a wet mix of ingredients including one or more of flaxseed, hemp, or chia; an oil source; and a protein source; (ii) blending the wet mix with a dry mix of ingredients to form a blended mix; (iii) heating the blended mix; and (iv) cooling to form a savory product having a total solids content of 10 to 65% by weight.

[0009] In one embodiment, the mucilage is substantially removed or completely removed from the flaxseed.

[0010] In one embodiment, the mucilage is substantially removed by mixing flaxseed with water and applying heat to the mixture.

[0011] In one embodiment, the mucilage is substantially removed by mixing flaxseed with water, adjusting the pH to about 6, and applying heat to the mixture.

[0012] In one embodiment, the flaxseed is at least 50% dehulled.

[0013] In one embodiment, the flaxseed is whole flax seeds.

[0014] In one embodiment, the wet mix is ​​formed by shearing one or more of flaxseed, hemp, or chia in water with crystals and a protein source, where the protein source is a protein powder and the crystals are salt and / or sugar.

[0015] In one embodiment, the wet mix in step (i) is pre-blended before being blended with the dry mix of raw materials.

[0016] In one embodiment, the blended mixture is heated to at least 85°C in step (iii).

[0017] In one embodiment, the blended mixture is cooled to about 40°C after heating.

[0018] In one embodiment, starch and optionally water are added during or after cooling in step d).

[0019] The present invention further relates to a savory product, preferably a soup concentrate product, said product comprising 5-20% by weight of flaxseed, hemp or chia.

[0020] In one embodiment, the flaxseed is at least 50% dehulled.

[0021] In one embodiment, the flaxseed is substantially free of mucilage.

[0022] In one embodiment, the wet mix comprises 20-35% by weight water, 10-20% by weight fiber, 5-15% by weight sunflower oil, and 8-20% by weight flaxseed or hemp or chia.

[0023] The present invention further relates to savory products produced by the method according to the invention.

[0024] The present invention further relates to a liquid soup product prepared by mixing a soup concentrate product according to the present invention with water.

[0025] The present invention further relates to a savory product or liquid soup product as described herein, wherein said product is substantially free of emulsifiers and / or antioxidants.

[0026] The present invention further relates to the use of at least 50% dehulled and / or substantially mucilage-free flaxseed for the production of a savory product, such as a soup concentrate product or a soup paste or liquid soup product. [Brief explanation of the drawings]

[0027] [Figure 1] FIG. 1 shows the results of measuring the viscosity of soup concentrate at 20° C. [Figure 2] FIG. 2 shows the results of measuring the soup viscosity after reconstitution in hot water at a ratio of 1:4 at 80° C. (FIG. 2, left column) and 40° C. (FIG. 2, right column).

[0028] [Mode for Carrying Out the Invention] A method for producing a savory product, e.g., a soup concentrate, can include wet-mixing a composition comprising: (i) one or more of flaxseed, hemp, and chia; (ii) an oil source; and (iii) a protein source.

[0029] The flaxseed may be dehulled, for example 50-70% dehulled, or at least 70% dehulled. The wet-mixed composition may comprise 5-20% by weight flaxseed, or 5-15% by weight flaxseed, or about 9.6% by weight dehulled flaxseed, or about 9.6% by weight mucilage-free flaxseed, or about 8.2% by weight whole flaxseed.

[0030] The wet-mixed composition can include 5-20% by weight chia, or 7-12% by weight chia, or 9-10% by weight chia.

[0031] The wet-mixed composition may comprise 10-30% by weight hemp, or 12-25% by weight hemp, or 17-20% by weight hemp.

[0032] Other ingredients such as one or more of sunflower oil, soy protein, onion powder, and mushroom granules are typically added. Other flavorings may be pre-blended or added.

[0033] The wet mix composition can be further mixed and then sheared with, for example, crystals such as salt and / or sugar, and powders such as soy protein isolate or pea protein isolate, or dairy-based powders such as whey powder or milk powder. Shearing can be carried out, for example, in a Thermomix.

[0034] Other ingredients, such as dry ingredients, can be added separately. These ingredients mainly include spices and / or herbs. Alternatively, all ingredients can be blended together, provided the solids content is not too high.

[0035] For example, when the solids content is 60% or less, or 50% or less, or 40% or less, or 30% or less, or 20% or less. The wet and dry mixtures can then be combined and blended, for example, using a Thermomix, and then pasteurized, for example, at 85°C or higher. The mixture is then cooled, preferably to 40°C or lower. A blast chiller can be used, or cooling can be performed at room temperature and / or by using ice.

[0036] For example, in a Thermomix, starch and water can be added and mixed. The starch can be potato starch, e.g., native potato starch. The starch is preferably added after cooling to obtain a low viscosity due to the starch not being gelatinized. The starch can be heat-treated. The starch can be corn starch, e.g., waxy corn starch.

[0037] The mixture can then be poured into a container, such as a pouch, and stored at room temperature. To produce soup, the paste can be diluted with water, preferably hot water, for example, in a ratio of 1:4, and stirred until dissolved. The wet mixture can have the amounts of ingredients shown in Table 1.

[0038] [Table 1]

[0039] The savory product is preferably produced according to the above method. The savory product preferably has a solids content of 10 to 65% by weight, or 20 to 55% by weight, or 30 to 45% by weight.

[0040] The savory product is preferably a paste or emulsion. The savory product may have a viscosity of 13,000 mPa to 37,000 mPa at 20° C. The omega-3 content of the savory product is typically 0.5 to 5% by weight, or 1 to 3% by weight, or about 1.5% by weight.

[0041] A savory product is a salty and / or spicy product. The savory product may be a soup concentrate or a sauce, preferably a soup concentrate. Concentrate means that the product is a paste. Typically, concentrates need to be diluted with water by the consumer before cooking.

[0042] Typically, the viscosity of the soup concentrate product at 20°C is from 10,000 to 100,000 log mPa.s, or from 10,000 to 80,000 log mPa.s, or from 10,000 to 60,000 log mPa.s, or about 10,000 mPa.s, or about 40,000 mPa.s, or about 60,000 mPa.s.

[0043] Typically, the viscosity of the soup concentrate product after reconstitution at 40°C is 50 to 350 log mPa.s, or 60 to 325 log mPa.s, or 70 to 300 log mPa.s, or about 70 mPa.s, or about 105 mPa.s, or at least about 290 mPa.s.

[0044] Typically, the viscosity of the soup concentrate product after reconstitution at 80°C is 10 to 220 log mPa.s, or 20 to 210 log mPa.s, or 30 to 200 log mPa.s, or about 30 mPa.s, or about 60 mPa.s, or about 200 mPa.s.

[0045] Typically, the product is substantially free of emulsifiers, such as artificial emulsifiers. Typically, the product is substantially free of antioxidants. Typically, the product is substantially free of hydrocolloids. Typically, the product is substantially free of modified starch. Typically, the product is substantially free of additives.

[0046] The savory product of the present invention can be, for example, a soup concentrate product, a soup paste, a liquid soup product, or a sauce.

[0047] Typically, savory products have a shelf-life of more than 6 months, preferably between 6 and 12 months, when stored under ambient conditions.

[0048] Typically, savory products have a shelf life of greater than 12 months when stored under ambient conditions.

[0049] Definitions of certain terms used in this application are provided below.

[0050] As used herein, "about" should be understood to refer to a number within a numerical range, e.g., within -30% to +30% of the referenced number, or within -20% to +20% of the referenced number, or within -10% to +10% of the referenced number, or within -5% to +5% of the referenced number, or within -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within that range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within that range. For example, a disclosure of 45 to 55 should be interpreted as supporting ranges such as 46 to 54, 48 to 52, 49 to 51, 49.5 to 50.5, etc.

[0051] As used herein, "substantially free" means present in an amount of less than 0.1% by weight, more preferably less than 0.05% by weight, and more preferably completely absent.

[0052] The term "vegetarian" refers to an edible composition that does not contain any meat or fish products. The term "vegan" refers to an edible composition that does not contain any animal products or animal-derived products. Non-limiting examples of animal products include meat, fish, eggs, milk, and honey.

[0053] Unless otherwise stated, all percentages herein refer to weight percent, where applicable.

[0054] When product or ingredient compositions are described herein in terms of wt% (weight percent), this means the wt% of the total recipe for the relevant product or ingredient, unless otherwise stated. For example, ingredient B containing x% by weight of ingredient b means that ingredient B contains x% of ingredient b based on the weight of ingredient B. Similarly, product C containing y% by weight of ingredient B means that product C contains y% of ingredient B based on the weight of product C.

[0055] As used herein, the term "plant protein concentrate" refers to a plant composition containing between 50% and 79.9% plant protein content.

[0056] As used herein, the term "plant protein isolate" refers to a plant composition containing between 80.0% and 99.0% plant protein content.

[0057] By "stable" is understood a product that has a shelf life of several months when stored under ambient conditions. This also generally applies when stored under refrigerated conditions. The term "ambient conditions" refers to temperatures in the range of 15°C to 25°C, preferably 20°C to 22°C. In particular, a shelf-stable product has a shelf life of at least 3 months, preferably at least 6 months, more preferably at least 12 months when stored under ambient conditions. These storage temperatures relate to the storage of the product before it is commercially obtained by the end consumer. Generally, the end consumer is advised to store the product under the same ambient conditions until consumption, for example on a shelf at room temperature.

[0058] Unless otherwise defined, all technical and scientific terms have the same meaning and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0059] [Example] The following examples illustrate, by way of example and not by way of limitation, various embodiments of the present invention.

[0060] Example 1 Flaxseed-free recipes The reference soup concentrate recipe was prepared as follows: In the first step, the wet ingredients (sunflower oil, soy protein, onion powder, mushroom granules, and other flavor ingredients) were mixed as a pre-blended wet base ingredient, then mixed and sheared with the crystals and milk powder using a Thermomix at speed 8 for 30 seconds, then at speed 3 for 3 minutes to eliminate lumps. Separately, the dry ingredients, primarily spices, were mixed in a bowl to eliminate lumps. Both the wet and dry mixtures were then combined and pre-blended using a Thermomix at speed 3 for 3 minutes, then pasteurized at 85°C for 5 minutes using a Thermomix at speed 3. The mixture was then cooled to 40°C using a Blast Chiller or at room temperature. The paste was then placed in an aluminum bowl and then placed on ice for a maximum of 5 minutes. The starch and water were added to the slurry in the Thermomix at speed 4 for 1 minute, after which it was poured into pouches and stored at room temperature. To make the soup, the paste was diluted 1:4 with hot water and stirred until the paste was dissolved.

[0061] Example 2 70% Dehulled Flaxseed Recipe The soup concentrate recipe was prepared as follows: In the first step, the wet ingredients (sunflower oil, soy protein, onion powder, and other flavor ingredients) were mixed as a pre-blended wet base ingredient, then mixed and sheared with the crystals and milk powder using a Thermomix at speed 8 for 30 seconds, then at speed 3 for 3 minutes to eliminate lumps. Flaxseed was added to approximately 9.62% of the total wet ingredient weight. The advantage of using dehulled flaxseed is that the mucilage is partially removed. This removal helps keep the viscosity of the concentrate close to the reference. Separately, the dry ingredients, primarily spices, were mixed in a bowl to eliminate lumps. Both the wet and dry mixtures were then combined and pre-blended using a Thermomix at speed 3 for 3 minutes, then pasteurized at 85°C for 5 minutes using a Thermomix at speed 3. The mixture was then cooled to 40°C using a Blast Chiller or at room temperature. The paste was then placed in an aluminum bowl and then placed on ice for a maximum of 5 minutes. Using a Thermomix, starch and water were added to the slurry at speed 4 for 1 minute, then poured into pouches and stored at room temperature. To make soup, the paste was diluted 1:4 with hot water and stirred until the paste was dissolved. Product stability at room temperature after 6 and 12 months was measured (Table 2).

[0062] [Table 2]

[0063] The soup concentrate viscosity at 20° C. was measured (FIG. 1). The recipe containing mucilage-free flaxseed and 100% starch had the viscosity closest to the reference.

[0064] The soup viscosity was measured after reconstitution in hot water at a ratio of 1:4 at 80°C (Figure 2, left column) and 40°C (Figure 2, right column).

[0065] Example 3 Recipes using whole flaxseed The soup concentrate recipe was prepared as follows: In the first step, the wet ingredients (sunflower oil, soy protein, onion powder, and other flavor ingredients) were mixed as a pre-blended wet base ingredient, then mixed and sheared with the crystals and milk powder in a Thermomix for 30 seconds at speed 8, then for 3 minutes at speed 3 to eliminate lumps. During this process, flaxseed was added to approximately 8.29% of the total wet ingredient weight. Separately, the dry ingredients, primarily spices, were mixed in a bowl to eliminate lumps. Both the wet and dry mixtures were then combined and pre-blended for 3 minutes at speed 3 using a Thermomix, then pasteurized for 5 minutes at 85°C using a Thermomix at speed 3. The mixture was then cooled to 40°C using a Blast Chiller or at room temperature, whereby the paste was placed in an aluminum bowl, followed by ice for up to 5 minutes. Using a Thermomix, the starch and water were added to the slurry at speed 4 for 1 minute, then poured into pouches and stored at room temperature. To make the soup, the paste was diluted 1:4 with hot water and stirred until the paste was dissolved.

[0066] Example 4 Recipes containing mucilage-free whole flaxseed Mucilage was removed from whole flaxseed by adding water in a 1 / 7 (wt / vol) ratio, adjusting the pH to 6 (using 1 M NaOH or HCl), and stirring using a Heidolph overhead mixer for 1 hour at 70° C. A simple separation was required to remove the mucilage from whole flaxseed using a kitchen strainer.

[0067] The soup concentrate recipe was prepared as follows: In the first step, the wet ingredients (sunflower oil, soy protein, onion powder, and other flavor ingredients) were mixed as a pre-blended wet base ingredient, and then mixed and sheared with the crystals and milk powder using a Thermomix at speed 8 for 30 seconds, then at speed 3 for 3 minutes to eliminate lumps. During this process, mucilage-free flaxseed was added to approximately 9.62% of the total wet ingredient weight. Separately, the dry ingredients, primarily spices, were mixed in a bowl to eliminate lumps. Both the wet and dry mixtures were then combined and pre-blended using a Thermomix at speed 3 for 3 minutes, and then pasteurized at 85°C for 5 minutes using a Thermomix at speed 3. The mixture was then cooled to 40°C using a Blast Chiller or at room temperature, whereby the paste was placed in an aluminum bowl, followed by ice for up to 5 minutes. Using a Thermomix, the starch and water were added to the slurry at speed 4 for 1 minute, then poured into pouches and stored at room temperature. To make the soup, the paste was diluted 1:4 with hot water and stirred until the paste was dissolved.

[0068] Example 5 Recipes using flaxseed oil The soup concentrate recipe was prepared as follows: In the first step, the wet ingredients (sunflower oil, soy protein, onion powder, and other flavor ingredients) were mixed as a pre-blend wet base ingredient, then mixed and sheared with the crystals and milk powder using a Thermomix at speed 8 for 30 seconds, then at speed 3 for 3 minutes to eliminate lumps. During this process, flaxseed oil was added up to approximately 2% of the total weight of the wet ingredients. Separately, the dry ingredients, primarily spices, were mixed in a bowl to eliminate lumps. Both the wet and dry mixtures were then combined and pre-blended using a Thermomix at speed 3 for 3 minutes, then pasteurized at 85°C for 5 minutes using a Thermomix at speed 3. The mixture was then cooled to 40°C using a Blast Chiller or at room temperature, whereby the paste was placed in an aluminum bowl, followed by ice for up to 5 minutes. Using a Thermomix, the starch and water were added to the slurry at speed 4 for 1 minute, then poured into pouches and stored at room temperature. To make the soup, the paste was diluted 1:4 with hot water and stirred until the paste was dissolved.

[0069] The stability at room temperature was measured over a period of 6 months and is recorded in Table 3.

[0070] [Table 3]

Claims

1. 1. A method for producing a savory product, said method comprising: a) wet-mixing a composition comprising: (i) one or more of flaxseed, hemp, or chia; (ii) an oil source; and (iii) a protein source; b) blending the wet mixture; c) heating the blended mixture; d) cooling to form a savory product having a total solids content of 10 to 65% by weight.

2. 10. The method of claim 1, wherein the oil and protein sources are not derived from flaxseed, hemp, or chia.

3. 3. The method of claim 1 or 2, wherein mucilage is substantially removed from the flaxseed.

4. 4. The method of claim 3, wherein the mucilage is substantially removed by mixing the flaxseed with water, adjusting the pH to about 6, and applying heat to the mixture.

5. The method according to any one of claims 1 to 4, wherein the flaxseed is at least 50% dehulled.

6. The method according to any one of claims 1 to 4, wherein the flaxseed is whole flaxseed.

7. 7. The method of any one of claims 1 to 6, wherein the wet mix is ​​formed by shearing one or more of the flaxseed, hemp, or chia in water with crystals and the protein source, wherein the protein source is a protein powder and the crystals are salt and / or sugar.

8. 8. The method according to any one of claims 2 to 7, wherein the wet mixture in step (i) is pre-blended before blending with the dry mixture of raw materials.

9. The method of any one of claims 2 to 8, wherein the blended mixture is heated to at least 85°C in step (iii).

10. The method of any one of claims 1 to 9, wherein the blended mixture is cooled to about 40°C after heating.

11. 11. The method according to any one of claims 1 to 10, wherein starch and optionally water are added during or after cooling in step d).

12. A savory product, preferably a soup concentrate product, comprising 5 to 20% by weight of flaxseed.

13. 13. The savory product of claim 12, wherein the flaxseed is at least 50% dehulled and / or substantially free of mucilage.

14. 14. A liquid soup product produced by mixing the soup concentrate product of claim 12 or 13 in water.

15. 15. A savory product according to claim 12 or 13 or a liquid soup product according to claim 14, wherein the product is substantially free of emulsifiers and / or antioxidants.

16. 1. Use of at least 50% dehulled and / or substantially mucilage-free flaxseed for the production of a savory product, such as a soup concentrate product or a soup paste or liquid soup product.

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