Water-Continuous Herb Puree Stabilization via pH and Fiber Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current herb and spice compositions face issues such as short shelf life, flavor loss, high caloric content, and microbiological instability, particularly in water-based purees, which are not suitable for professional kitchens due to the need for preservatives and difficulty in adjusting flavor strength.
Innovation Solution
A water-continuous herbs, vegetables, and/or spices composition incorporating 1-60% herbs/spices, 1-10% insoluble fibers like citrus or wheat fibers, and 1-40% vegetable oil, processed at temperatures not exceeding 50°C, without preservatives, to maintain flavor and microbiological stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water-based purees of herbs, vegetables and spices are prepared without preservatives, then the product maintains a fresh and natural appearance with lower fat content, but the shelf life is limited and microbiological stability is poor
Solution Approach 1:
The patent introduces specific preservative substances as intermediaries between the water-based puree and microbial contamination. These preservatives act as mediators that inhibit microbial growth while maintaining the natural appearance and fresh characteristics of the product, thus extending shelf life without compromising the water-based formulation's natural qualities.
Solution Approach 2:
The patent modifies critical parameters such as pH level, water activity, and chemical composition to create an environment that is microbiologically stable. By adjusting these parameters, the puree achieves extended shelf life while maintaining its fresh, natural appearance and avoiding the need for high-fat or heavily processed formulations.
2Reliability
If heating treatment is applied during puree preparation for preservation, then microbiological stability is improved, but the natural fresh green colour is lost and taste and flavour profile are damaged
Solution Approach 1:
The patent replaces thermal preservation methods with chemical and physical alternatives. Instead of using heat treatment to achieve microbiological stability, the formulation employs preservative substances and controlled chemical parameters that maintain both the fresh green color and natural taste profile while ensuring microbial safety.
Solution Approach 2:
The patent changes the preservation mechanism from thermal to chemical/physical parameters. By controlling pH, water activity, and chemical composition, the puree achieves microbiological stability without subjecting it to heating that would damage color and flavor, thus preserving the natural fresh appearance.
3Reliability
If high levels of salt and inorganic or organic salts are added for microbiological keepability and taste boosting, then microbiological stability and taste are improved, but the caloric content increases and the product becomes less suitable for health-conscious consumers
Solution Approach 1:
The patent extracts or removes excessive salt and inorganic/organic salts from the formulation while maintaining microbiological stability through alternative preservative substances. This reduction in salt content lowers caloric content and makes the product more suitable for health-conscious consumers while still ensuring adequate microbial protection.
Solution Approach 2:
The patent replaces long-term reliance on high salt content with alternative preservative substances that provide microbiological stability with lower caloric content. These alternative preservatives allow the product to maintain safety and quality without the heavy salt burden, making it more appealing to health-conscious consumers.
4Reliability
If fat compositions with high trans-contents are used to create herb pastes, then the product has improved microbiological stability and longer shelf life, but the health profile deteriorates and the product becomes less appealing to modern consumers
Solution Approach 1:
The patent removes or extracts harmful trans fats from the formulation while maintaining microbiological stability through alternative preservative substances and controlled chemical parameters. This eliminates the health hazards associated with high trans-contents while preserving the product's stability and shelf life.
Solution Approach 2:
The patent replaces unhealthy fat compositions with alternative preservative substances that provide microbiological stability without the harmful trans-contents. These alternatives offer the same protective function against microbial degradation but without the negative health impacts, making the product more appealing to health-conscious consumers.
Data Source
AI summary
The present invention has as an objective to provide a pureed herbs, vegetables, and/or spices composition which is of excellent sensoric quality, and which is microbiologically safe and stable upon storage. The invention provides a water-continuous herbs, vegetables, and/or spices composition, comprising from 1 % to 60% by weight of one or more herbs and/or spices, from 1 to 10% by weight of insoluble fibres, from 1 to 40% by weight of a vegetable oil and having a pH of 2.0 to 4.0. Also provided is a process for preparing said composition.