30 results about "Savoury food" patented technology

A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate.

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.

A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt % to 15 wt % of NaCl, water, an effective amount of gelling agent, from 5 wt % to 60 wt % of a liquid polyol, non-gelatinised starch.

The invention relates to a method for processing chicken essence by using chicken osseins, which carries out enzymolysis, Maillard reaction, proportioning and homogenizing on osseins the protein content of which is more than 30% to prepare the chicken essence product. By using chicken osseins to produce the chicken essence, the invention can lower the cost of the chicken essence and raise the added value of the product; the product has the advantages of high protein content and increased nutritional ingredients; and the product has full flesh odor and sufficient chicken fragrance, and can be widely used for the seasoning and the flavor enhancing of various salty foods such as meat products, vegetable products, fast foods, bean products, condiments, instant noodle seasoning packs and the like.

The invention relates to the field of food processing, in particular to a spice for preparing stewed cock and a preparation method of the spice. The spice for preparing the stewed cock comprises edible oil, table salt, strip pepper paste, garlic, bean sauce, soy sauce, amazake, red chilli power, ginger, rodchilli, aginomoto, pickled ginger, sugar, zanthoxylum schinifolium, pickled peppers, spice mixture, red zanthoxylum schinifolium, savory flavoring and Disodium 5'-ribonucleotide and has spicy, hot, fresh and delicious flavors and the like; and no any preservative is added, so that the food safety is guaranteed. The spice provided by the invention is simple in preparation process and is easy to realize industrial production.

A granular savoury food concentrate comprising from 10 to 65 wt.% of salt, from 1 to 20 wt.% of yeast extract and from 10 to 50 wt.% of flour, starch or a mixture thereof, wherein the granular food concentrate is not in a glassy state.

Savoury food composition in a non-compressed free-flowing powdery form comprising powdered fat which is low in triglycerides of trans-fatty acids. More specifically, the fat comprises (a blend of) triglycerides of fatty acids, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, and wherein the ratio palmitic acid / stearic acid in the fatty acid triglycerides is less than 4.

The invention discloses blending-type braised essence and an application thereof. The essence note consists of a fruit note, a wine note, a sour note, a pungent note, a flower not, a faint scent note, a salt note, a bean not and a fermentation note, and a solvent is alcohol; proper raw materials are selected according to each note; then the using amount of each raw material is determined according to the fragrance feature and intensity of each raw material. The braised essence top note has soft fruity flavor, and the salty flavor, the pungent flavor and the wine flavor features in the body note are obvious, and all the notes are harmonious, and the end note is lasting in flavor. In the preparation process, the technology is simple, time consumption is short, the device investment is less, the cost is low, and the blending-type braised essence is suitable for industrial production. The blending-type braised essence is applied to salty food, such as bean products, meat products, soup products, is obvious in braised flavor, rich in mouthfeel, lasting in flavor, wide in application range, obvious in flavor adding effect, and wide in market prospect.

The present invention concerns a new method for dehydrating natural fruit and / or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and / or clinical nutrition for people with medical conditions.

The present invention relates to a savoury food concentrate in the form of a gel. For use of said savoury food concentrate for preparing a soup, a sauce, a gravy or a seasoned dish. It is an object to provide a savoury concentrate which provides a high viscosity upon dilution in hot water, such as desired when preparing a viscous sauce, a gravy, or a thickened soup. It is found that a packaged food concentrate in the form of a gel, comprising water, sodium salt, gelling pectin, Calcium salt and non-gelatinised starch has the desired properties.

Savoury food product, comprising salt and / or fat, and further comprising a plant material comprising chlorophyll, and a food grade blue-coloured ingredient.

A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt% to 15 wt% of NaCl, water, an effective amount of gelling agents, from 5 wt% to 60 wt% of a liquid polyol, non-gelatinized starch.

A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: a gelling system, a liquid phase comprising a liquid polyol, from 3%wt to 30%wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt% to 80 wt%, based on the total weight of the food concentrate.

A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

The present invention relates to savory food concentrates in gel form. Use of the savory food concentrate for the preparation of soups, sauces, gravies or sauces. The aim is to provide a palatable concentrate which, after dilution in hot water, provides high viscosity, as required when making viscous sauces, gravies or purees. A packaged food concentrate in gel form comprising water, sodium salt, gelling pectin, calcium salt and non-gelatinized starch was found to have desirable properties.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A bone marrow extract as food flavouring is prepared from the bone of domestic animals and fowls, biological enzyme, edible glue, flavouring and water through crushing and grinding said bone to obtain bone slurry, mixing with others, enzymolyzing, extracting, concentrating and purifying. Its advantages are durable meat fragrance, high flavouring effect, and rich in amino acids and calcium.

Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze / thaw stability are provided. The savoury filling compositions described herein are particularly useful in the preparation of savoury food products, in particular savoury baked products comprising the savoury filling composition, e.g. as a filling or a topping, wherein the filling composition can be added to a dough prior to baking and it retains its excellent texture and taste properties after baking. The filling composition comprises process cheese spread, cheese powder, hydrocolloids, an acidifier selected from lactic acid, gluconodelta-lactone and a sourdough product and water and has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96.

The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC]) / ([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt. % of the food concentrate and wherein water and oil are present in a weight ratio of 80:20 to 20:80 This emulsified savoury food concentrate offers the advantage that it can be readily dispersed in hot aqueous liquids. The oil and the starch contained in the concentrate assists in producing a ready-to-eat savoury product with a creamy, thick mouthfeel, especially once the starch component has been substantially gelatinised. The savoury food concentrate has excellent shelf-stability and is easy to manufacture.

A granular savoury food concentrate comprising from 10 to 65 wt.% of salt, from 1 to 20 wt.% of yeast extract and from 10 to 50 wt.% of flour, starch or a mixture thereof, wherein the granular food concentrate is not in a glassy state.

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate:a. 15-50 wt. % water;b. 15-60 wt. % edible oil;c. 13-40 wt. % by dry weight of non-gelatinised starch;d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof;e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; andf. 0-10 wt. % of vegetable powders and / or vegetable extracts;wherein the w / w ratio of oil to water is at least 0.8:1 and wherein the w / w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1.The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

Savoury food composition in a non-compressed free-flowing powdery form comprising powdered fat which is low in triglycerides of trans-fatty acids. More specifically, the fat comprises (a blend of) triglycerides of fatty acids, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55 % wt based on the total amount of triglycerides, and wherein the ratio palmitic acid / stearic acid in the fatty acid triglycerides is less than 4.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

The invention relates to the field of food processing, in particular to a spice for preparing stewed cock and a preparation method of the spice. The spice for preparing the stewed cock comprises edible oil, table salt, strip pepper paste, garlic, bean sauce, soy sauce, amazake, red chilli power, ginger, rodchilli, aginomoto, pickled ginger, sugar, zanthoxylum schinifolium, pickled peppers, spice mixture, red zanthoxylum schinifolium, savory flavoring and Disodium 5'-ribonucleotide and has spicy, hot, fresh and delicious flavors and the like; and no any preservative is added, so that the food safety is guaranteed. The spice provided by the invention is simple in preparation process and is easy to realize industrial production.

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate:a. 15-50 wt. % water;b. 15-60 wt. % edible oil;c. 13-40 wt. % by dry weight of non-gelatinised starch;d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof;e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; andf. 0-10 wt. % of vegetable powders and / or vegetable extracts;wherein the w / w ratio of oil to water is at least 0.8:1 and wherein the w / w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1.The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

Disclosed is a dpackaged product comprising a particulate, savoury food material, the packaging comprising a multi-layer packaging film which comprises: an inner layer comprising polypropylene; an outer layer comprising polypropylene; and an intermediate layer comprising polypropylene.