CN104684410A - Shelf-stable liquid concentrate or paste - Google Patents
Shelf-stable liquid concentrate or paste Download PDFInfo
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- CN104684410A CN104684410A CN201380051995.8A CN201380051995A CN104684410A CN 104684410 A CN104684410 A CN 104684410A CN 201380051995 A CN201380051995 A CN 201380051995A CN 104684410 A CN104684410 A CN 104684410A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Abstract
The present invention relates to a shelf-stable liquid or paste concentrate for preparing a food product, to a process for preparing such a concentrate and food product comprising said concentrate. In particular, the invention relates to a concentrate comprising xanthan gum and un-gelatinised starch for preparing savoury food products such as sauces, gravies and soups.
Description
The present invention relates to the liquid for the preparation of the stable storing of food or paste concentrate, relate to the method for the food prepared this concentrate and comprise described concentrate.Specifically, the present invention relates to the concentrate comprising xanthans and non-gelling starches preparing appetizer (such as dip, gravy and soup).
Reserve ration (such as dewater gravy and dip, and meat soup or stock cube) many years are known.Appetizing dehydrating prods due to its non-natural impression, it has old-fashioned image and it has artificial outward appearance, does not therefore more and more have attraction for consumers.Some product has paste quality, but these normally lipid substrates, and therefore there is high fat content, and therefore cause disadvantageous health or nutritive peculiarity.
In the exploration compared with conventional food concentrate with different qualities and the substituting product type of advantage, develop with the concentrated food composition of gel form.There is known this series products many at present.They are normally based on the existence that gel or two or more gels combine.
What these were new is that they normally offer for sale with single part of the fixed amount with each single part of concentrate with the shortcoming of the food concentrate of gel form, and it is all once used in single cooking step by consumer.Consumer does not almost have possibility to adjust him or she to be expected to be useful in the amount of cooking concentrate used in its specific dish.If he wishes that he may need to abandon the part in provided single part by not too strong for his dish seasoning, if or he wish that, by stronger for his dish seasoning, he may need the concentrate adding some from second part.
Therefore, industrial still needs provides liquid or paste concentrate to consumer, and it can by consumer at home according to his or her specific needs with hobby is personalized adjusts consumption.
Traditional liquid and/or paste food concentrate are fat-based, and therefore have relatively high fat content.Mainly consider for nutrition, they are no longer desired by current many consumers.
Some selectable adhesives for subsequent use at any time or thickener can obtain from market.These are mainly with the form of the coalescent Powdered or granular product made separately or together with maltodextrin, fat and optionally emulsifying agent of the starch by non-gelling and/or pregelatinized.But this series products is not always easy to dissolve, and usually causes forming agglomerate in saucepan.
The starch comprising dry food mixture is easily prepared and is known at present.Alternatively, directly consumable, easy to use based on the starch thickener of water, but being easy to degraded changes (microorganism, enzyme, chemistry or physical corruption).In order to keep the storage stability of this series products, pasteurization is required; This treatment step improves production cost and complexity.In addition, this product is once open, and its storage stability just no longer can be guaranteed.In order to ensure opening rear good storage stability, such composition comprises the chemical preservative usually can not realized preferably by consumer.
EP 0 012 465 discloses the concentrate based on water of the pasteurization in airtight container.In order to be minimized by the swelling of starch in pasteurization process, a series of applicable compound such as salt, glycerine, glucose, protein hydrolysate is used to raise the osmotic pressure of said composition with the water activity (aw) obtaining 0.77 to 0.92.Disposable airtight container (part dress) at room temperature stores until consume.Concentrate packaging is used in container at single with the stability problem after avoiding this packaging to open.
The concentrate that EP 0 970 619 is stable under describing and obtain the environment of final dip, soup juice or gravy after use liquid diluting.Herein microbial stability acquisition mainly through 4 or lower pH.Because kitchen salt adds with the ratio of 1%-8% usually, the reduction of adjoint water activity also can slightly help the microbial stability promoting this concentrate.In EP 0 970 619 provide the water of example activity to be 0.96-0.98 under the kitchen salinity of 5%.
Another kind of product is known from US 3 949 104.With (or the so-called starch of cooking of the hot swellable of above-mentioned use, such as native starch) contrary, US 3 949 104 describes and cold for graininess swellable starch (such as converted starch) is dispersed in the preparation comprised in the dispersion system of swelling inhibitor.Like this, this concentrate can not thicken until added in the water of q.s to disperse the inhibitor effect of decentralized medium.
WO 2004/049822 discloses stable storing, fluid and can the food thickener comprising non-gelling starches of portioning.Said composition is the fluid condensation thing based on starch, and it passes through at water activity (a
w) inhibitor exist under starch suspension is obtained in aqueous matrix.This achieves the storage stability not needing pasteurization.But, said composition exist high-load sorbierite (5-50wt%) (a kind of polyalcohol, its in said composition to obtain the normal texture that non-gelling starches mixes) shortcoming.Do not think that sorbierite is very natural and attract consumer.In addition, the polyalcohol of some too high amount may have less desirable side effect to some consumers, such as less desirable defecating feces excretion.
EP 0 835 614 discloses and can be used as dip auxiliary semifluid, paste flavouring.This product comprises oil in water emulsion, its plant of form in small, broken bits or fruit powder of comprising non-gelling starches and comprising cell membrane and fibrous matter, and it is not exclusively soluble in the aqueous phase.This emulsion and vegetables or fruit powder together reduce the precipitation of starch in product.But starch precipitates usually in emulsion, and therefore product disclosed in this does not have the shelf life stability of desired length, and is also easy to occur its quality degradation when loading and unloading this product in transaction or in transportation.
Object of the present invention improves the development level of this area, and provides liquid or paste composition, and it overcomes the shortcoming of one or more existing liquid mentioned above or paste composition at least partly, or the choice at least provided.Specifically, this object is to provide liquid or paste composition, its: i) prepare in food products use described liquid or paste product (such as by heating or product is dissolved in (such as in consumer family) in hot water) after thicken further; Ii) be easily dissolved in heat or cold water; Iii) not based on fat as adhesive or thickener material, and preferably or even be substantially free of fat; And iv) not make with chemical substance such as polyalcohol (it is not gladly accepted by consumer); And v) its mainly based on natural component.
Object of the present invention has been reached by the theme of independent claims.Appended claims have further developed idea of the present invention.
Therefore, the present invention provides the composition of liquid for the preparation of the stable storing of food or paste concentration form in first aspect, and said composition is made up of following:
I) water of the amount (weighing scale with total composition) of 30-40%,
Ii) flavoring of the amount (weighing scale with total composition) of 10-45%,
Iii) salt of the amount (weighing scale with total composition) of 6-20%,
Iv) the food thickener of the xanthans form of the amount (weighing scale with total composition) of 0.05-0.2%,
V) oil of the amount (weighing scale with total composition) of 2-15%,
Vi) non-gelling starches of the amount (weighing scale with total composition) of 10-40%, and
Vii) optionally no more than 1.5% the fat of amount (weighing scale with total composition).
In second aspect, the present invention relates to the preparation method for the preparation of the liquid of the stable storing of food or the composition of paste concentration form, comprise step:
A) by the oil of the water of the amount of 30-40%, the flavoring of the amount of 10-45%, the salt of the amount of 6-20%, the xanthans of the amount of 0.05-0.2% and the amount of 2-15% mixing (whole % is with the weighing scale of total composition),
B) this mixture is heated at least 70 DEG C, preferably to the temperature of at least 80 DEG C;
C) after heating steps, this mixture is cooled to lower than 60 DEG C, preferably lower than 50 DEG C; Be more preferably lower than 45 DEG C; And
D) non-gelling starches of the amount (weighing scale with total composition) of 10-40% is added cooled step c) mixture in, and further mixing to form composition.
A third aspect of the present invention relates to composition described in claim 1 for the purposes in food preparation.
Other side of the present invention is the food comprising composition described in claim 1.
Current the present inventor have been found that xanthans in the composition and non-gel starch and some concentration water, the simple combination of flavoring together with salt has certain makes us especially expecting and astonishing characteristic.Specifically, the liquid can prepared at present or paste concentrate comprise non-gel starch in the final product, and this starch does not precipitate wherein, this concentrate is microbial safety and the storage life long under having room temperature, can not form concentrate product dehydrate and shrink (syneresis) or other is structural rotten.Said composition at room temperature forms for dense fluids or paste, and is easy to be administered in packing container, and is easy to be administered to food article by consumer from it; It easily and directly dissolve in heat or cold water does not form agglomerate; By being directly applied in heating kettle to come for the preparation of dense dip or gravy; The such as dip of its good creaminess of further formation rear and dense thick quality, gravy or soup is heated in aqueous solution or in pot; And it sends level and smooth mouth feel, this is desirable for dense dip or gravy.
Particular composition disclosed in the present inventor has other important advantage exceeding analogous composition known in the art.Specifically, do not need in this composition, add other additive any again, such as chemical preservative, emulsifying agent such as yolk, lecithin or stearoyl lactate (SSL), chemical stabilizer and other thickener any except xanthans (amount with 0.05-0.2wt%).In fact, composition disclosed herein meets whole demands of storage stability and quality and organoleptic attribute as described above.Therefore, this composition solves and requires natural food and some demand not containing the current consumer of " manually " additive (usually using E coded markings on this series products) as far as possible.
The storage stability of this composition is guaranteed by the composition of selection and the specific composition of amount thereof.Specifically, the water activity of this composition is the aw value lower than 0.86.Be microbial safety according to the known product with low aw value like this of current area, and the longer time can be stored.Such as, with reference to Adams M.R. and Moss M.O., Food Microbiology, the second edition, The Royal Society of Chemistry 2000, such as the 255th page.
Other quality of this composition storage stability and organoleptic attribute are by selecting specific composition and amount thereof to keep.Specifically, the present inventor has been found that, although there is liquid oil and natural non-gelling starches in the present compositions, and there is not " manually " emulsifying agent of any interpolation, there is not the syneresis of composition or be separated into not homophase in described composition after long term storage.Therefore, the present invention also provides the storage stability of the texture characteristic of this composition simultaneously.
Other advantage of the present composition does not need to there is fat play a role as such as adhesive and provide necessary structural functionality and/or mouth feel, is the situation in the known product of market as existing.In fact, this composition can be substantially free of fat and/or only there is fat with low-down level.
Therefore, advantageously, composition of the present invention provides liquid or the paste food concentrate of stable storing, it has and exceedes the more healthy of current area product and nutritive peculiarity: it is not containing chemical preservative, it is not containing artificial emulsifiers, it is not containing potential sensitization albumen such as egg protein, its not containing or containing low-down fat content, and still have and guarantee microbial safety and the storage stability keeping quality and organoleptic attribute.
The implication of statement " liquid or paste concentrate " is that the present composition is being contained in about 1-100s
-1between shearing rate and viscosity at the temperature of about 25 DEG C be lower than about 1500Pa.s, be preferably more preferably lower than about 500Pa.s lower than about 1000Pa.s.The viscosity that flow curve evaluates composition can be detected under the shearing rate indicated and temperature by using Physica MCR 300 rotary viscometer and dull and stereotyped (dull and stereotyped geometry 50mm and 1mm gap).
Have been noted that composition of the present invention is characterized by non-newtonian behaviour, namely when applied shearing rate raises, viscosity reduces.Therefore, this composition be dumpable and can scoop out in order to make it be easy to portioning.Advantageously, the viscosity of the present composition can adjust to be placed on squeezable packaging is such as equipped with reclosable cap can in squeeze bottle.This will make this product be packaged in such as tank, bottle, Guan Zhong.Packaging for packing said composition can reusable (can open and repeat to close) or disposable, such as, for sending the composition of the dose being suitably for a meals thickening.
The implication of the term " flavoring " in the context of the invention is flavor enhancement, the sense of taste improves composition, draft, spices, vegetables, meat and fish composition (with liquid or powder type), carbohydrate such as sugar and maltodextrin, yeast extract, spice extract from vegetable material, food grade organic acid and salt thereof, and any mixture, it is suitable for as food product or the seasoning of food concentrate product.
" salt " refers to any applicable alkali metal salt or its mixture.For the present composition salt normally, but be not limited to sodium chloride.Such as, potassium chloride can be used, or any low Na prod with sodium chloride taste impressions can use, as long as taste is in the final formulation acceptable.
Term " non-gelling starches " refers to and is in starch that is not swelling, hypocrystalline state.Due to birefringence, when with during polarized light detection, it presents Maltese cross under the microscope.In the process of cooking, this starch loses birefringence, starts to absorb water, and it causes starch granules to expand and product thickening.This starch or starch mixture are selected from the starch with quite high gelling temperature, and such as cornstarch, converted starch, physically modified starch are as annealing or the starch of heat and wet treatment, preferred heat and wet treatment potato starch.Flour also can be used as the source of starch.
Term " stable storing " refers to the product stability after manufacture between certain storage life, and wherein this product keeps its microbial safety and sense organ adaptability under particular storage temperature.Under normal circumstances, the storage stability of liquid or paste food concentrate is under the room temperature of 20 DEG C at least 3 months, preferably under the room temperature of 20 DEG C at least 6 months, to be more preferably under the room temperature of 20 DEG C at least 12 months.
Term of the present invention " oil " refers to oil/fat, and it is liquid under 20 DEG C of room temperatures.
Term of the present invention " fat " refers to oil/fat, and it is solid under 20 DEG C of room temperatures.
Under normal circumstances, the water activity of the present composition is the aw value lower than 0.85.Preferably, this water activity is the aw value lower than 0.83, be more preferably even lower than 0.82 aw value.
In preferred embodiments, composition of the present invention comprises the water of 30-38%, the preferably amount (weighing scale with total composition) of 30-36%.
In an embodiment, the flavoring in composition of the present invention exists with the amount (weighing scale with total composition) within the scope of 15-35%.Preferably, the flavoring in composition of the present invention exists with the amount (weighing scale with total composition) within the scope of 20-30%.
In preferred embodiments, in said composition, the amount of salt is within the scope of 7-10% (weighing scale with total composition).This salt content scope allows to obtain sense organ and the acceptable product of quality angle, and still has the salt content that reduces as far as possible to meet the needs of nutritional point.
In other embodiments, composition of the present invention has the non-gelling starches of 15-35% scope, the amount (weighing scale with total composition) be more preferably within the scope of 20-30% in the composition.Preferably, this non-gelling starches is potato starch or the cornstarch of physical modification.
And in other embodiments, composition of the present invention comprises xanthans with the amount (weighing scale with total composition) within the scope of 0.1-0.15%.
In a further preferred embodiment, the oil in the present composition exists with the amount (weighing scale with total composition) within the scope of 3-13%, within the scope of preferred 4-12%.Preferably, this oil is vegetable oil, is selected from olive oil, sunflower oil, corn oil, coconut oil, rapeseed oil, sesame oil, cottonseed oil and combination thereof.When consumer uses, this oil mainly facilitates taste and the fragrance of final products, and contributes to step of cooking.In addition, its make this liquid or paste concentrate very smooth, with by consumer's applications well and portioning.
Composition of the present invention comprises flavoring, is selected from sugar, caramel, yeast extract, meat extract, vegetables and draft powder, spice extract from vegetable material, vegetables and draft fragment, organic acid and salt thereof, and combination.Preferably, flavoring is selected from yeast extract, meat extract, vegetables and draft powder, vegetables and draft fragment, glutamate and combination thereof.
Composition of the present invention optionally can comprise fat with the amount being no more than 1.5% (weighing scale with total composition).Preferably, in the present composition, fat content is no more than 1.0%, is even more preferably and is no more than 0.5% (weighing scale with total composition).Ideally, said composition is substantially free of fat.An object of the present invention reduces the amount for fat in the liquid of the stable storing of food article or paste concentrate.Under conventional situation, use fat be due to its texture characteristic and its contribute to taste in this type of paste food concentrate and fragrance.But current consumer more and more requires low fat and/or not fatty product, and be concerned about that the too many fat of consumption is on nutrition and healthy impact.Advantageously, composition of the present invention makes to substantially reduce fat content, and is still provided in the outstanding food concentrate product of taste, fragrance and texture quality aspect sense organ.
Another aspect of the present invention is the preparation method for the preparation of the liquid of the stable storing of food or the composition of paste concentration form, comprises step:
A) by the oil of the water of the amount of 30-40%, the flavoring of the amount of 10-45%, the salt of the amount of 6-20%, the xanthans of the amount of 0.05-0.2% and the amount of 2-15% mixing (whole % is with the weighing scale of total composition),
B) this mixture is heated at least 70 DEG C, preferably to the temperature of at least 80 DEG C;
C) after heating steps, this mixture is cooled to lower than 60 DEG C, preferably lower than 50 DEG C; Be more preferably lower than 45 DEG C; And
D) non-gelling starches of the amount (weighing scale with total composition) of 10-40% is added cooled step c) mixture in, and further mixing to form composition.
Under normal circumstances, available from the aw value that the water activity of the composition of the inventive method is lower than 0.85.Preferably, this water activity is the aw value lower than 0.83, be more preferably even lower than 0.82 aw value.
Preferably, by step c) in mixture be cooled to and be not less than 20 DEG C, be more preferably and be not less than 25 DEG C and be even more preferably the temperature being not less than 30 DEG C.
Preferably, this non-gelling starches adds using solidapowder form or as the farinaceous size in oil.
This starch must be non-gelling starches, and must keep this state in said composition preparation process.This makes the thickening function of this starch retain, until when user or consumer at home hot water to be added in said composition or this liquid or paste composition is added in hot water and boil its a few minutes time.This starch gelatinization is to provide required denseness to dip or gravy subsequently.Non-gelling starches for the preparation of this concentrate composition can be selected according to specific gelation/Effect On Gelatinization Characteristics, can mix in said composition at lower than gelation (or expansion) temperature.The preferred non-gelling starches of the present invention is the potato starch of cornstarch or physically modified starch, such as heat and wet treatment.This non-gelling starches adds with the form of pressed powder or with the farinaceous size form in oil.This have its can with industrial feasible and easily form non-gelling starches added the advantage in composition.
On the other hand, the present invention relates to the food comprising the present composition, and wherein this food is flavouring, condiment, dip, soup or gravy.
Those skilled in the art should be appreciated that they freely can combine complete characteristic of the present invention disclosed herein.Specifically, the characteristic describing the present composition can combine with the preparation method of said composition, and vice versa.In addition, the characteristic described by different embodiments of the present invention can combine.It is apparent that other advantage of the present invention and characteristic pass through embodiment.
Embodiment
The present invention is further described by following examples.Should be appreciated that the present invention as claimed undesirably by any way limit by these embodiments.
Embodiment 1
The general preparative methods of liquid of the present invention or paste concentrate composition is as follows:
-water, flavoring, salt, oil and xanthans are mixed;
-this mixture is heated to 85 DEG C of constant temperature a few minutes, but continue at least 6 minutes to carry out pasteurization to this mixture;
-this mixture is cooled between about 45-50 DEG C;
-using solid form or add in this mixture as the non-gelling starches of the slurries in oil; And
-said composition is loaded in container, and be cooled to room temperature.
Embodiment 2
The amount of composition in following table is used to prepare composition of the present invention according to universal method as described in example 1 above:
| Composition | Amount [wt%] |
| Water | 35.6 |
| Salt | 8.5 |
| Flavoring | 21.1 |
| Oil | 4.0 |
| Xanthans | 0.2 |
| Non-gelling starches | 30.6 |
The water activity of said composition is aw=0.773.Said composition is stable storing.
Embodiment 3
The amount of composition in following table is used to prepare composition of the present invention according to universal method as described in example 1 above:
| Composition | Amount [wt%] |
| Water | 34.5 |
| Salt | 9.0 |
| Flavoring | 20.375 |
| Oil | 12.0 |
| Xanthans | 0.125 |
| Non-gelling starches | 24.0 |
The water activity of said composition is aw=0.784.Said composition is stable storing.
Embodiment 4
The amount of composition in following table is used to prepare composition of the present invention according to universal method as described in example 1 above:
| Composition | Amount [wt%] |
| Water | 34.77 |
| Salt | 9.0 |
| Flavoring | 20.12 |
| Oil | 12.0 |
| Xanthans | 0.11 |
| Non-gelling starches | 24.0 |
The water activity of said composition is aw=0.774.Said composition is stable storing.
Embodiment 5
The amount of composition in following table is used to prepare composition of the present invention according to universal method as described in example 1 above:
| Composition | Amount [wt%] |
| Water | 32.97 |
| Salt | 19.1 |
| Flavoring | 22.43 |
| Oil | 2.4 |
| Xanthans | 0.10 |
| Non-gelling starches | 23.0 |
The water activity of said composition is aw=0.720.Said composition is stable storing.
Embodiment 6
The amount of composition in following table is used to prepare composition of the present invention according to universal method as described in example 1 above:
| Composition | Amount [wt%] |
| Water | 35.6 |
| Salt | 6.0 |
| Flavoring | 44.2 |
| Oil | 4 |
| Xanthans | 0.2 |
| Non-gelling starches | 10.0 |
The water activity of said composition is aw=0.818.Said composition is stable storing.
Embodiment 7
The amount of composition in following table is used to prepare composition of the present invention according to universal method as described in example 1 above:
| Composition | Amount [wt%] |
| Water | 35.6 |
| Salt | 7.0 |
| Flavoring | 35.2 |
| Oil | 4.0 |
| Xanthans | 0.2 |
| Non-gelling starches | 18.0 |
The water activity of said composition is aw=0.811.Said composition is stable storing.
Embodiment 8
The product obtained from embodiment 2-7 is paste composition, and it at room temperature has the viscosity lower than 200Pa.s, and when it is water-soluble and produce the quality of creaminess dense dip when heating 1 minute.Also should mention, this dip prepared is after dip preparation and all keep its dense thick quality in cooling procedure thereafter.
Claims (15)
1., for the preparation of the liquid of the stable storing of food or the composition of paste concentration form, said composition is made up of following:
I) water of the amount (weighing scale with total composition) of 30-40%,
Ii) flavoring of the amount (weighing scale with total composition) of 10-45%,
Iii) salt of the amount (weighing scale with total composition) of 6-20%,
Iv) the food thickener of the xanthans form of the amount (weighing scale with total composition) of 0.05-0.2%,
V) oil of the amount (weighing scale with total composition) of 2-15%,
Vi) non-gelling starches of the amount (weighing scale with total composition) of 10-40%, and
Vii) optionally no more than 1.5% the fat of amount (weighing scale with total composition).
2. composition according to claim 1, wherein the water activity of said composition is the aw value lower than 0.85, preferably lower than 0.82 aw value.
3. according to the composition of claim 1 or 2, wherein in composition the amount of flavoring be within the scope of 15-35%, preferably within the scope of 20-30% (weighing scale with total composition).
4., according to the composition of one of claim 1-3, wherein in composition, the amount of salt is within the scope of 7-10% (weighing scale with total composition).
5., according to the composition of one of claim 1-4, wherein in composition, the amount of non-gelling starches is within the scope of 15-35% (weighing scale with total composition).
6., according to the composition of one of claim 1-5, wherein non-gelling starches is potato starch or the cornstarch of physical modification.
7., according to the composition as one of claim 1-6, wherein in composition, the amount of xanthans is within the scope of 0.1-0.15% (weighing scale with total composition).
8., according to the composition of one of claim 1-7, wherein in composition, the amount of oil is within the scope of 3-13%, within the scope of preferred 4-12% (weighing scale with total composition).
9. according to the composition of one of claim 1-8, wherein flavoring is selected from sugar, caramel, yeast extract, meat extract, vegetables and draft powder, spice extract from vegetable material, vegetables and draft fragment, organic acid and salt thereof, and the group of combination composition.
10., according to the composition of one of claim 1-9, wherein the amount of fat is no more than 1.0%, preferably more than 0.5% (weighing scale with total composition).
11., for the preparation of the preparation method of the liquid of the stable storing of food or the composition of paste concentration form, comprise step:
A) by the xanthans of the water of the amount of 30-40%, the flavoring of the amount of 10-45%, the salt of the amount of 6-20%, the amount of 0.05-0.2%, and oil mixing (whole % is with the weighing scale of total composition) of the amount of 2-15%,
B) this mixture is heated at least 70 DEG C, preferably to the temperature of at least 80 DEG C;
C) after heating steps, this mixture is cooled to lower than 60 DEG C, preferably lower than 50 DEG C; Be more preferably lower than 45 DEG C; And
D) non-gelling starches of the amount (weighing scale with total composition) of 10-40% is added cooled step c) mixture in, and further mixing to form composition.
12. methods according to claim 11, wherein non-gelling starches adds using the form of pressed powder or as the farinaceous size in oil.
13. according to the purposes of the composition of one of claim 1-10, for the preparation of food.
14. food comprising the composition according to one of claim 1-10.
15. food according to claim 14, wherein food is flavouring, condiment, dip, soup or gravy.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP12187365 | 2012-10-05 | ||
| EP12187365.7 | 2012-10-05 | ||
| PCT/EP2013/068775 WO2014053287A1 (en) | 2012-10-05 | 2013-09-11 | Shelf-stable liquid concentrate or paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104684410A true CN104684410A (en) | 2015-06-03 |
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ID=47018856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201380051995.8A Pending CN104684410A (en) | 2012-10-05 | 2013-09-11 | Shelf-stable liquid concentrate or paste |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP2903455A1 (en) |
| CN (1) | CN104684410A (en) |
| AU (1) | AU2013327218A1 (en) |
| BR (1) | BR112015007122A2 (en) |
| CL (1) | CL2015000821A1 (en) |
| MX (1) | MX2015004270A (en) |
| RU (1) | RU2015116911A (en) |
| WO (1) | WO2014053287A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108024560A (en) * | 2015-09-18 | 2018-05-11 | 雀巢产品技术援助有限公司 | The salty fresh concentrate with flowable quality based on two kinds of starch |
| CN114025626A (en) * | 2019-07-12 | 2022-02-08 | 森永乳业株式会社 | Composition for imparting body feeling |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112015007122A2 (en) * | 2012-10-05 | 2017-07-04 | Nestec Sa | stable liquid or paste concentrate |
| PL3232816T3 (en) * | 2014-12-19 | 2020-06-01 | Société des Produits Nestlé S.A. | Savoury concentrates as sauce with a jellified texture based on leguminous starch |
| WO2016207139A1 (en) | 2015-06-25 | 2016-12-29 | Unilever N.V. | Food concentrate for soup, sauce or grav |
| US20180192678A1 (en) * | 2015-06-25 | 2018-07-12 | Conopco, Inc., D/B/A Unilever | Food concentrate for soup, sauce or gravy |
| ES2779770T3 (en) | 2015-06-25 | 2020-08-19 | Unilever Nv | Food concentrate for soup, sauce or meat sauce |
| AU2016284841B2 (en) | 2015-06-25 | 2018-12-06 | Unilever Plc | Food concentrate for soup, sauce or gravy |
| WO2016207149A1 (en) | 2015-06-25 | 2016-12-29 | Unilever N.V. | Food concentrate for soup, sauce or grav |
| EP3378333A1 (en) * | 2017-03-24 | 2018-09-26 | Sumesa S.A. | Food product with fat free binder |
| US20180271128A1 (en) * | 2017-03-24 | 2018-09-27 | Sumesa S.A. | Fat-free food product |
| ES2842348T3 (en) | 2017-08-04 | 2021-07-13 | The Gb Foods Sa | Flavor-enriching liquid composition |
| WO2019068453A1 (en) * | 2017-10-03 | 2019-04-11 | Unilever N.V. | A food concentrate for preparing a sauce, soup, condiment or gravy |
| CA3092126A1 (en) | 2018-03-02 | 2019-09-06 | Unilever Plc | Aqueous composition containing salt, acetic acid, and sugars |
| JP6965209B2 (en) * | 2018-05-28 | 2021-11-10 | 日清フーズ株式会社 | Gel-like sauce |
| US20210259293A1 (en) * | 2018-07-19 | 2021-08-26 | Conopco Inc., D/B/A Unilever | Savoury liquid concentrate |
| WO2024046744A1 (en) * | 2022-08-31 | 2024-03-07 | Société des Produits Nestlé S.A. | A process for producing a wet savoury product |
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| US5008124A (en) * | 1988-07-21 | 1991-04-16 | Nabisco Brands, Inc. | Dry mix for preparation of in-situ sauce for foodstuffs |
| CN101287384A (en) * | 2005-12-12 | 2008-10-15 | 荷兰联合利华有限公司 | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch |
| CN101322536A (en) * | 2007-06-12 | 2008-12-17 | 荷兰联合利华有限公司 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch |
| WO2012097930A1 (en) * | 2011-01-17 | 2012-07-26 | Unilever Nv | Savoury food concentrate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3676154A (en) * | 1970-04-03 | 1972-07-11 | Gen Foods Corp | Shelf stable tomato soup concentrate |
| DE19641416C1 (en) * | 1996-10-08 | 1998-04-30 | Cpc Maizena Gmbh | Semi-liquid binding food |
| EP0970620B2 (en) * | 1998-07-09 | 2009-11-11 | Unilever N.V. | Soup and sauce concentrates |
| US6391352B1 (en) * | 1998-07-15 | 2002-05-21 | Continental Colloids Inc. | Co-processed starch/gum based food ingredient and method of making the same |
| CN1719980A (en) * | 2002-12-02 | 2006-01-11 | 雀巢技术公司 | Thickening composition for sauce and the like |
| ES2588685T3 (en) * | 2004-03-29 | 2016-11-04 | Unilever N.V. | Process to prepare a sauce based on dairy products |
| PL1962620T3 (en) * | 2005-12-12 | 2013-12-31 | Unilever Nv | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum |
| BR112015007122A2 (en) * | 2012-10-05 | 2017-07-04 | Nestec Sa | stable liquid or paste concentrate |
-
2013
- 2013-09-11 BR BR112015007122A patent/BR112015007122A2/en not_active IP Right Cessation
- 2013-09-11 MX MX2015004270A patent/MX2015004270A/en unknown
- 2013-09-11 RU RU2015116911A patent/RU2015116911A/en not_active Application Discontinuation
- 2013-09-11 WO PCT/EP2013/068775 patent/WO2014053287A1/en active Application Filing
- 2013-09-11 AU AU2013327218A patent/AU2013327218A1/en not_active Abandoned
- 2013-09-11 EP EP13759756.3A patent/EP2903455A1/en not_active Withdrawn
- 2013-09-11 CN CN201380051995.8A patent/CN104684410A/en active Pending
-
2015
- 2015-04-01 CL CL2015000821A patent/CL2015000821A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5008124A (en) * | 1988-07-21 | 1991-04-16 | Nabisco Brands, Inc. | Dry mix for preparation of in-situ sauce for foodstuffs |
| CN101287384A (en) * | 2005-12-12 | 2008-10-15 | 荷兰联合利华有限公司 | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch |
| CN101322536A (en) * | 2007-06-12 | 2008-12-17 | 荷兰联合利华有限公司 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch |
| WO2012097930A1 (en) * | 2011-01-17 | 2012-07-26 | Unilever Nv | Savoury food concentrate |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108024560A (en) * | 2015-09-18 | 2018-05-11 | 雀巢产品技术援助有限公司 | The salty fresh concentrate with flowable quality based on two kinds of starch |
| CN114025626A (en) * | 2019-07-12 | 2022-02-08 | 森永乳业株式会社 | Composition for imparting body feeling |
Also Published As
| Publication number | Publication date |
|---|---|
| CL2015000821A1 (en) | 2015-07-10 |
| BR112015007122A2 (en) | 2017-07-04 |
| EP2903455A1 (en) | 2015-08-12 |
| MX2015004270A (en) | 2015-08-07 |
| WO2014053287A1 (en) | 2014-04-10 |
| AU2013327218A1 (en) | 2015-04-02 |
| RU2015116911A (en) | 2016-11-27 |
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Application publication date: 20150603 |