EP3313201A1 - Concentré alimentaire pour soupe ou sauce - Google Patents

Concentré alimentaire pour soupe ou sauce

Info

Publication number
EP3313201A1
EP3313201A1 EP16732570.3A EP16732570A EP3313201A1 EP 3313201 A1 EP3313201 A1 EP 3313201A1 EP 16732570 A EP16732570 A EP 16732570A EP 3313201 A1 EP3313201 A1 EP 3313201A1
Authority
EP
European Patent Office
Prior art keywords
food concentrate
starch
concentrate
weight
less
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP16732570.3A
Other languages
German (de)
English (en)
Inventor
Stephan Georg Schumm
Sabrina Silva Paes
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority claimed from PCT/EP2016/064278 external-priority patent/WO2016207145A1/fr
Publication of EP3313201A1 publication Critical patent/EP3313201A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • 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
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Definitions

  • the present invention relates to food concentrates.
  • Food concentrates like soup, gravy and sauce concentrates are food products designed to provide a for example ready-to- eat soup, gravy or sauce upon dilution in water and usually heating.
  • Starch is widely used in food products as a thickening agent. In the presence of sufficient water and when the temperature is high enough (usually more than 60°C) the starch granules start to swell. This process, also referred to as gelatinisation, is usually characterised by the loss of the crystalline structure (order-disorder transition) that can be observed by several techniques such as X-ray diffraction, Differential Scanning Calorimetry (DSC) (gelatinisation endothermic peak), and microscopy (loss of birefringence and granule swelling).
  • DSC Differential Scanning Calorimetry
  • the native starches (i.e. unmodified) of different botanical sources differ in their appearance (granule form) and functional properties (e.g. pasting, viscosity). Most of the common starches are readily and unequivocally identifiable under a polarizing microscope, using the criteria of granule size and shape, form and positions (centric or eccentric) of the hilum (botanical centre of the granule) and brilliance of the
  • DSC Scanning Calorimetry
  • the second standard method measures the increase in viscosity is known in the art as a "pasting" curve. It allows to distinguish - inter alia - starches that thicken relatively fast from so called delayed swelling starches. Pasting curves are routinely measured by a Rapid Visco Analyser (RVA) (Biliaderis, C.G. (2009). Chapter 8 - Structural Transitions and Related Physical Properties of Starch. In: Starch (Third Edition) Food Science and Technology, ed. J.BeMiller and R.Whistler San Diego: Academic Press, 293-372).
  • RVA Rapid Visco Analyser
  • An RVA is a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and to provide an assessment of starch 'pasting'.
  • WO 2005/074717 A1 discloses concentrates with waxy corn starch or "heat moisture treated starch" of an unidentified type.
  • GB 2 030 438 A discloses heat moisture treated (HMT) starches like HMT potato starch.
  • US 5008 124 A discloses dry mixes with non-gelatinised starch.
  • a food concentrate will have a relatively high amount of starch depending on the dilution factor it has been designed for and the desired viscosity of the ready-to-eat product.
  • a food concentrate designed to be diluted 10 times to prepare the ready-to-eat product will have a 10 times higher amount of starch than in the ready-to-eat products.
  • These high amounts of starch in the concentrate may lead to lumping problems when the consumer tries to dilute the concentrates.
  • Starches have been modified to decrease the lumping problem in dry or even pasty concentrates.
  • WO 2014/053287 and WO 2014/053288 disclose as most preferred starch native corn and heat moisture treated (HMT) potato starch for low lumping. It has been reported that using the proper dilution protocol low or even no lumping may be obtained with native corn starch and HMT potato starch.
  • EP 1602289 and WO 2004/049822 disclose the use of a non-gelatinised heat moisture treated potato starch in a shelf stable pasty concentrated composition in the presence of relatively high amounts of sorbitol.
  • sorbitol is a not desirable ingredient for a gravy, soup or sauce.
  • a small subset of users have reported that concentrates with non-gelatinised heat moisture treated potato starch show
  • WO 2014/009079 discloses gelled concentrates with starches with a low gelatinization temperature.
  • the present invention provides food concentrates which result in an improved reduction in lump formation combined with the desired viscosity in the end products Accordingly the present invention provides a food concentrate preferably comprising
  • a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
  • the present invention provides a food concentrate preferably comprising
  • a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
  • the present invention provides a process for preparing a concentrate according to the invention, a process for using a concentrate according to the invention to prepare a ready-to-eat product, a ready-to-eat product obtainable by diluting a concentrate according to the invention and the use of concentrate according to the invention to prepare a ready-to-eat product.
  • the food concentrate according to the invention is designed to provide a ready-to-eat product after an appropriate dilution and heating with an aqueous phase such that the starch provides the desired viscosity in the ready-to-eat product.
  • the term dilution in this respect is intended to include dissolving and dispersing as these take place concurrently.
  • the ready-to-eat product is preferably a soup, gravy or a sauce.
  • the sauce may be part of dish like a stew or a risotto.
  • the dilution of a food concentrate according to the invention is usually between 20g/L and 350g/L and more preferably between 50 and 250g/L.
  • the term "food concentrate” and "concentrate" are used interchangeably.
  • the level of water, salt, starch and other taste ingredients in the food concentrate are determined by the desired level in the ready-to-eat product and the dilution rate.
  • the amount of salt in the food concentrate and intended dilution rate is preferably such that after the dilution the level of salt is preferably at least 0.25 wt%, more preferably at least 0.5 wt%, more preferably at least 0.7 wt% and at preferably at most 2 wt%, more preferably at most 1 .7 wt%, more preferably at most 1.3 wt% by weight of the total water content of the ready-to-eat product.
  • the amount of starch in the food concentrate and intended dilution rate is preferably such that after the dilution the amount of starch in the ready-to-eat product is preferably at least 1 wt%, preferably at least 2 wt%, most preferably at most 6 wt%, preferably at most 7 wt% by weight of the total water content of the ready-to-eat product.
  • the total amount of water present in the ready-to-eat product is preferably at least 50 wt%, more preferably at least 65 wt%, more preferably at least 75 wt% and preferably less than 97 wt%, preferably less than 95 wt% preferably less than 90 wt% by weight of the total food concentrate.
  • Creamer may be present in amounts of 10 to 60 wt% by weight of the total food concentrate. Details and other preferred ranges of salt, starch, water and other ingredients are described below.
  • the non-gelatinised starch of the present invention is usually a delayed-swelling physically modified starch having a Ref Tonset of at least 70°C, preferably a delayed-swelling annealed starch having a Ref Tonset of at least 70°C
  • Tonset of a given starch is measured by measuring the gelatinisation of starch in a reference DSC-solution or water. The latter is adjusted to reflect the product application. For example if the product application would be a sweet pudding, the reference DSC-solution will have correspondingly high amounts of sugar.
  • the reference DSC-solution (Ref DSC-solution) is demineralised water and the Tonset measured in this reference Ref DSC-solution is referred to the Ref Tonset-
  • the preferred physically modified starches show a characteristic increase in Ref Tonset compared to the native starch of the same botanical source.
  • the Tonset may also be determined in the concentrate (Prod Tonset ).
  • the increase in the Ref Tonset of a physically modified starch like annealed starch can also be found by comparing the Prod Tonset of the physically modified starch to the Prod Tonset of the native starch of the same botanical source, in the same composition.
  • Pasting curves are measured by a Rapid Visco Analyser (RVA) - a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and provide an assessment of starch 'pasting'.
  • RVA Rapid Visco Analyser
  • a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and provide an assessment of starch 'pasting'.
  • delayed-swelling starches are defined according the test described in detail below.
  • the non-gelatinised starch of the present invention is preferably obtained by a physical modification of native starch like annealing and/or heat moisture treatment.
  • the non- gelatinised starch used in the invention is preferably an annealed starch.
  • Annealed starch can be obtained by annealing starch as known in the art e.g. from Tester, R.F. and Debon, S.J.J. Annealing of starch— a review. International Journal of Biological Macromolecules, 27, 1-12. 2000. Briefly, annealing of starch may be described as a physical treatment whereby the starch is incubated in excess water (e.g. >60% w/w) or intermediate water content (e.g.
  • annealed starches are delayed swelling starches, preferably with a Ref Tonset of at least 70°C, more preferably of at least 72°C, more preferably of at least 74°C, more preferably of at least 75°C, most preferably at least 76°C, and preferably at most 100°C, more preferably at most 95 °C.
  • a delayed swelling physically modified starch like a delayed swelling annealed starch may be prepared with a process comprising the following steps: a) Heating a water slurry of non-gelatinised native starch (excess water, preferably with a (w/w) ratio of water : starch of higher than 2:1 more preferably higher than 3:1 ) to a temperature of from e.g. 55 to 68 °C and kept to this temperature for a period of at least 2h, preferably at least 3h, preferably less than 24h.
  • This step can be performed under mild stirring.
  • the temperature should be maintained below the Tonset of the starch in the aqueous slurry so the starch remains non-gelatinised during the process, as known by a person skilled in the art.
  • the heating step a) can be performed in multiple phases of e.g. increasing temperature to obtain a higher shift in the onset of gelatinization and prevent any unwanted starch gelatinization at the beginning of the process, specially for starches which have a natural lower Tonset. For example 1 h at 60°C followed by one hour at 63°C followed by one hour at 65°C etc.
  • the heating step a) may be carried out in a salt containing solution or another swelling inhibit agent e.g. at least 15% NaCI, preferably at least 20 wt% NaCI by weight of the starch-water slurry whereby the slurry is heated to a temperature of from 60 to 73 °C whereby the remaining conditions are as described above.
  • a salt containing solution or another swelling inhibit agent e.g. at least 15% NaCI, preferably at least 20 wt% NaCI by weight of the starch-water slurry whereby the slurry is heated to a temperature of from 60 to 73 °C whereby the remaining conditions are as described above.
  • starch may be further modified by any means known in the art.
  • the non-gelatinised starch in the concentrate of the invention can be isolated from the concentrate by diluting the concentrate in water at a temperature below the
  • gelatinisation temperature of the starch e.g. 50-60 °C.
  • Ref Tonset and delayed swelling of the isolated non-gelatinised starch can be characterised as described herein.
  • An annealed non-gelatinised starch useful in the invention may also be modified by an additional physically modification like heat moisture treatment.
  • Annealing and physical modification are well known in the art (Stute,R. (1992). Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture -Treatment. Starch/Starke 44, 205-214; Annealing of starch - a review. International Journal of Biological Macromolecules 27, 1 -12.)
  • the non-gelatinised starch used in the invention preferably has an average diameter of more than 10 micrometer, more preferably more than 12 micrometer, more preferably more than 15 micrometer, most preferably more than 18 micrometer.
  • Starch granule size can be measured for example by suspending the non-gelatinised starch granules in water and observing the granule sizes by light microscopy or a particle size analyzer as known by person skilled in the art.
  • Starch granules have sizes ranging from invisible under light microscope to up to more than 100 micrometers.
  • images from separate areas each with at least 200 starch granules are randomly recorded. Three images are used to measure starch granules sizes. The starch granules are labelled manually, and the sizes are automatically measured in micrometers by suitable image analysis software. Further details can be found in Snyder,EM. (1984) as cited above.
  • the non-gelatinised starch used in the invention is preferably from the following botanical source: corn, arrowroot, sago, waxy corn, wheat, tapioca, yam and mixtures thereof. Most preferably the starch is annealed sago starch. Annealed sago starch is well known in the art (Wang.W.J., Powell,A.D., and Oates,C.G. (1997). Effect of annealing on the hydrolysis of sago starch granules. Carbohydrate Polymers 33, 195- 202; Jayakody,L. and Hoover,R. (2008). Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins: A review. Carbohydrate Polymers 74, 691 -703).
  • the amount of non-gelatinised starch is at least 8 wt%, more preferably at least 10 wt% and 12 wt%, more preferably at least 15%, more preferably at least 20%, preferably at most 75 wt% more preferably at most 70 wt%, more preferably at most 65 wt% more preferably at most 60 wt%, most preferably at most 55 wt% by weight of the total concentrate.
  • the food concentrate according to the invention preferably has a w/w ratio of non-gelatinised starch (on dry basis) to salt of higher than 0.3, preferably higher than 0.5, preferably higher than 0.8, more preferably higher than 1 , more preferably higher than 1 .5, most preferably higher than 2.
  • the ratio w/w ratio of non-gelatinised starch (on dry basis) to salt is preferably at most 30, more preferably at most 20, more preferably at most 15, more preferably at most 10, more preferably at most 8, more preferably at most 6, more preferably at most 5.
  • starch may contain some water depending on the source, the amounts in the present invention are calculated as the dry matter.
  • the w/w ratio of non-gelatinised starch to salt in the total food concentrate is preferably at least 0.8, even more preferably at least 1 , even more preferably at least 1.5, even more preferably at least 2, and more preferably at most 10, more preferably at most 8, most preferably at most 5.
  • non-gelatinised starch used in the invention as described can be combined, i.e. preferred botanical source with preferred physical modification, preferred Ref Tonset and delayed swelling. Reduction in lumping
  • the concentrate according to the invention has a reduction in lumping in the test described below of preferably at least 15%, more preferably at least 20%, more preferably at least 30%, more preferably at least 40%, more preferably at least 50% and preferably at most 100% when compared to the same concentrate except that the starch according to invention is replaced by the native starch from the same botanical source.
  • Lumping reduction (in %) (1 - Lumping in composition with annealed sago/ Lumping in composition native sago) * 100.
  • the reduction in lumping is 87.5% ((1 -10/80) * 100%).
  • a reduction in lumping of x% as described herein may also referred to as a Reduced Lumping Factor (RLF) of -x.
  • RLF Reduced Lumping Factor
  • the concentrate according to the invention has a RLF of preferably at least -15, more preferably at least -20 more preferably at least -30, more preferably at least -40, more preferably at least -50 and preferably at most -100.
  • the food concentrate according to the invention_ provides a ready-to-eat product having viscosity of at least 10 mPa.s, preferably at least 20 mPa.s preferably more preferably at least 30 mPa.s, most preferably at least 50 mPa.s at 60°C.
  • the viscosity is preferably measured as detailed below.
  • the food concentrate is preferably substantially free from water, i.e. having less than 20 wt%, more preferably less than 15% more preferably less than 10%, more preferably less than 8 wt%, most preferably less than 5 wt% of water by weight of the total food concentrate.
  • the total water content in the food concentrate includes both water added as such and water as part of other ingredients like vegetables, unless otherwise indicated.
  • the water content in the food concentrate can be measured by any standard method including drying the food concentrate and comparing the weight before and after drying.
  • the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of a sorbitol by weight of the total food concentrate. Most preferably, no sorbitol is present at all. It is understood that the expression "less than” includes 0wt%.
  • the food concentrate preferably comprises at least 3 wt%, more preferably at most 70 wt% of salt, by weight of the total food concentrate.
  • Salt is added to provide a salty taste.
  • the salt preferably comprises NaCI, KCI and mixtures thereof.
  • the high level of salt is predominantly present to provide the desired salty taste impact after dissolution in a relatively high volume.
  • the amount of salt in the food concentrate is at least 3 wt%, preferably at least 5 wt%, preferably at least 8 wt%, preferably at least 10 wt%, more preferably at least 15 wt%, even more preferably at least 20 wt%.
  • the amount of salt is at most 70 wt%, more preferably at most 60 wt%, more preferably at most 50 wt%, most preferably at most 40 wt%, by weight of the total food concentrate.
  • the amount of NaCI in the food concentrate is at least 3 wt%, preferably at least 5 wt%, preferably at least 10 wt%, preferably at least 15 wt% and preferably at most 60 wt%, more preferably at 55 wt%, most preferably at most 50 wt%, by weight of the total food concentrate
  • the food concentrate according to the invention preferably has a water activity of less than 0.65, preferably less than 0.5, more preferably less than 0.4, more preferably less than 0.3 and preferably more than 0.15.
  • the food concentrate is preferably a savoury food concentrate, for example for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.
  • the food concentrate of the present invention may further comprise a savoury taste booster selected from the group consisting of glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof.
  • the term savoury taste booster used in the singular may refer to a single compound or a mixture of more than one taste booster compounds.
  • the term "savoury taste booster" is used interchangeably with the term "taste booster”.
  • the amount of savoury taste booster present in the food concentrate is present in an effective amount to obtain the desired level in the ready-to-eat product.
  • the effective amount depends on the desired dilution rate and amount in the ready-to-eat product.
  • the amount of savoury taste booster in the concentrate is preferably present in an amount of at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the weight of the total food concentrate.
  • a savoury taste booster as mentioned above may be present in an amount at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the weight of the total food concentrate.
  • any savoury taste booster compound can be added as such or as part of more complex food ingredients like yeast extract; hydrolyzed proteins of vegetables-, soy-, fish-, or meat-origin, malt extract, beef flavourings, onion flavouring, liquid or dissolvable extracts or concentrates selected from the group consisting of meat, fish, crustaceans, herbs, fruit, vegetable and mixtures thereof.
  • a food concentrate according to the invention preferably comprises
  • non-gelatinised starch is annealed sago starch and/or annealed corn starch;
  • the food concentrate provides a ready-to-eat product having viscosity of, preferably at least 20 mPa.s, more preferably at least 30 mPa.s , most preferably at least 50 mPa.s at 60°C, wherein said ready-to eat product is a soup, sauce or gravy.
  • the invention relates to a process for preparing a food concentrate as described herein, preferably comprising
  • a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
  • step ii) optionally, filling the mixture of step iii) into a packaging;
  • a package preferably is a package selected from the group consisting of a sachet, a tub, a cup, a jar, a doy pack and a stick pack.
  • the concentrate is a packaged concentrate, whereby the concentrate (excluding the packaging) has weight of at least 10g, preferably at least 20g, preferably less than 1 kg, more preferably less than 50g.
  • the concentrate is unit dosed having a weight of at least 10 g and less than 50g.
  • the present invention also relates to a food concentrate obtainable by the process as described above.
  • the invention relates to the use of the food concentrate of the present invention to prepare a soup, a sauce or a gravy. At least part of the concentrate is preferably mixed with an aqueous phase and diluted in it.
  • concentration is used interchangeably with the terms “dissolving” and “dispersing” and encompasses both.
  • the concentrate of the present invention can be added to a pan directly with sufficient amount of water.
  • other ingredients required for the soup, sauce or gravy can be added before or after the concentrate like vegetables and/or meat.
  • the temperature of the aqueous phase is between 60°C and 95°C, more preferably of between 70 and 90°C.
  • the mix of the concentrate of the present invention and the aqueous phase is preferably heated or heating is continued to cook-up the mixture. Continuous heating improves dissolving of the concentrate and induces the viscosity increase as a consequence of gelatinisation of the starch.
  • the concentrate is first dissolved in the aqueous phase, preferably in water, of a temperature of below 95°C, before cooking up (bringing it to a boil). Cooking up is preferred to achieve the final viscosity.
  • a preferred cooking time may be between 20 s and 10 min, preferably between 30 s and 8 min, more preferably between 45 s and 5 min, preferably at boiling temperature.
  • the present invention relates to a process to provide a ready-to-eat food product, comprising the steps of:
  • step b) admixing at least part of the food concentrate to an aqueous phase, c) heating the mixture resulting from step b) to a temperature higher than the Ref
  • Tonset of the starch used such as to achieve a viscosity increase of the mixture to result in a ready-to-eat food product
  • the dilution in step b) is preferably between 20g/L and 350g/L and more preferably between 50 and 250g/L.
  • the heating step bringing the mixture to boiling temperature as described above.
  • the present invention also relates to a ready-to-eat food product obtainable by the process as described above.
  • the Ref Tonset is the T onS et measured in a reference solution, preferably measured using a Differential Scanning Calorimetry (DSC) comprising the steps of:
  • the equipment used for the DSC analysis can be any suitable calibrated DSC equipment and is preferably the Perkin Elmer Power Compensated DSC8000 equipped with an intracooler 3 as used herein.
  • the DSC measurement is performed under nitrogen atmosphere with a gas flow of 20 mL/min.
  • the Tonset may also be determined in the concentrate (Prod Tonset).
  • the difference between the Ref Tonset compared for a native and a modified annealed starch of the same botanical origin will be reflected in the Prod Tonset of the same two starches in a given formulation. Therefore, the Prod Tonset is measured in a similar way as the Ref Tonset using a Differential Scanning Calorimetry (DSC) comprising the steps of:
  • a delayed swelling starch can be determined using a Rapid Visco Analyser (RVA, Newport) with the standard RVA-software to establish a pasting curve as described below.
  • RVA Rapid Visco Analyser
  • the starch is heated in an aqueous environment following a pre-defined temperature profile.
  • the viscosity changes produced by heating and cooling starch in water generally provide a characteristic curve depending on the starch type and modification.
  • a starch is defined as a delayed swelling starch by analysing it using a Rapid Visco Analyser (RVA), whereby the RVA analysis comprises the steps of
  • starch is defined as a delayed swelling starch if
  • T1 is preferably at least 6.5 min, more preferably at least 6.8 min, most
  • T2 is preferably at least 4.6 min, more preferably at least 4.9 min, even more preferably at least 5 min, most preferably at least 5.1 min.
  • the Ref RVA-solution is representative of a typical salt and sugar concentrations in the ready-to eat product.
  • RVA standard analysis (STD1 ) test conditions available in the standard equipment software package (Thermocline for Windows, TCW. Newport Scientific) can be described as:
  • the amount of starch to be added to the Ref RVA-solution to achieve ViscRef can be easily adjusted by a person skilled in the art, for example by testing a range of amounts of starch added to the Ref RVA-Solution and obtaining ViscRef between 180-320 cP.
  • the suitable amount of starch for the RVA analysis is preferably 0.8 to 2 g.
  • Typical ranges of the starch amounts to be tested are: o Sago starch native and modified: 0.9-1.7 g
  • the characteristic delayed swelling of the starch can also be measured in the concentrate.
  • a suitable amount of the concentrate e.g. 3-5g
  • a suitable amount of starch e.g. 0.8-2g
  • the amount of concentrate to be added to 25g of water will depend on the type of starch and amount of starch present in the concentrate and can be easily adjusted by a person skilled in the art, for example by testing a range of amounts of concentrate added to 25g of water.
  • the characteristic delayed swelling of the starch in a food concentrate can be measured using a method comprising the following steps of:
  • T1 and T2 are as defined supra. Standardised wet lumping test
  • lumping of a concentrate according to the invention is preferably measured in the test below.
  • the chosen test conditions favour the formation of lumps, i.e. adding the gelled concentrate in boiling water and with very mild stirring. This will allow to provide preferred food concentrates according to the invention which are more robust in use, even when consumers deviate from the instructions of use.
  • a kitchen food preparation machine (Kenwood Cooking chef major KM070 series or similar), with temperature control with major sized Anchor Flexi beater stirrer attachment or similar.
  • the % of material undissolved can be higher than 100% in cases in which the amount of material retained in the sieve is higher than the initial amount of concentrate (e.g. 25g concentrate is tested and the amount weighed in the sieve is 28 g) . That is because the starch lumps also absorb water during cooking and that would be reflected in the amount retained in the sieve.
  • the preferred non-gelatinised starch used in the invention shows a surprising decrease in lumping compared to the same concentrate with the same amount of native starch of the same botanical source. Since the lumping test overestimates the lumping, it is expected that in real use including the addition of the concentrate to water at lower temperatures and/or e.g. intensive stirring with a hand whisk, as can be expected from some consumers, would lead to far lower absolute amount of lumps. However, a difference between preferred starches that are part of the invention and native starches of the same botanical source that are not part of the invention would still be observed.
  • the ready-to-eat product obtained after diluting the food concentrate according to the invention has a certain viscosity.
  • the viscosity of ready-to-eat product is preferably measured as detailed below.
  • the ready- to-eat product e.g. 28g concentrate in 250g water.
  • the viscosity of the ready-to-eat product the product is prepared under mild conditions so no lumps are present (i.e. recommended water temperature and suitable stirring). As some starches will take more time to reach full viscosity, the same experiment is repeated with stirring and heating for 5 respectively 10 minutes and the highest viscosity measured is noted.
  • the viscosity is measured in a Physica MCR rheometer 300, 301 (Anton Paar GmbH, Graz, Austria) or similar, with the following geometry: ⁇ Measuring cup (ridged cylinder): Part number 21736
  • Cooling step Shear rate at 30 s "1 from 75°C to 20°C at 2.04 °C/min
  • a solvent trap should be used during the measurement to avoid water evaporation.
  • the viscosity at 60 °C on cooling is recorded as and expressed in mPa.s. (milli Pascal second).
  • the invention is further exemplified in the examples below.
  • a savoury flavour mix was used to add savoury taste booster compounds to the concentrates.
  • Example 1 Food concentrate with a delayed swelling annealed starch according to the invention for preparing creamy mushroom sauce
  • # powders wine extract, flavourings, onion, yeast extract, lemon, pepper, sugar
  • Example 1 a with the delayed swelling annealed starch according to the invention showed a 72% a reduction in lumping (28g of concentrate diluted in 250 ml water at 80°C) compared to the same composition wherein the inventive starch was replaced by native sago starch (S1 ).
  • S1 native sago starch
  • the lumping of ex 1 a with the inventive starch was also compared to example 1 b (Comparative) which was based on a commercial product with the same amount of heat moisture treated potato starch. Compared to the commercial product a reduction in lumping was obtained of 51 % at 80°C.
  • Starch characterization :
  • RVA RefTonset was measured as described above in demineralised water. RVA was measured as described herein whereby 1.2g of each starch was used.
  • a delayed swelling annealed starch according to the invention was prepared with the following process.
  • a water slurry of non-gelatinised native sago starch (excess water, e.g. 4-5% wt starch ) was heated to a temperature of 64°C and kept (incubated) to this temperature for about 2h or about 3h. This step can be performed under mild stirring.
  • the excess water was removed (e.g. by sedimentation and filtering) and the starch was dried at temperature and conditions to remain non-gelatinized, (e.g. vacuum dried, T ⁇ 60°C)
  • the annealed sago starch was analysed using RVA and DSC as described above.
  • RVA analysis respectively 1.1 g annealed sago starch was used.
  • a food concentrate for preparing creamy mushroom sauce was made with a delayed swelling annealed non-gelatinised starch according to the invention. It was compared to the same composition with non-gelatinised native corn starch (comparative).
  • the savoury flavour mix contains ⁇ 8wt% NaCI by weight of the savoury flavour mix.
  • the total water content of the concentrate according to the invention was ⁇ 5 wt% by weight of the total concentrate.
  • the concentrate according to the invention showed a marked decrease of 80% in lumping compared to the concentrate with native corn starch.
  • the w/w ratio of of non-gelatinised starch to salt in the ex 3a was 1.5
  • RVA and DSC Heat moisture treated potato starch and other comparative starches were analysed using RVA and DSC as described above.
  • RVA analysis respectively 1.2g native corn, 0.8g of native potato, 1.2g of native tapioca, 1 g of annealed tapioca starch and 0.9g of waxy corn starch was used.
  • Example 1 of WO 2004/049822 discloses a liquid fluid thickener composition with 32% non-gelatinised starch and 43.4% sorbitol as shown below. As sorbitol is not acceptable for many consumers, an attempt was made to produce a thickener according to example 1 of WO 2004/049822 but without sorbitol.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne un concentré alimentaire sensiblement exempt d'eau contenant des quantités élevées d'amidon non gélatinisé sans nécessité d'utiliser du sorbitol, et tel qu'après dilution, une viscosité suffisante est obtenue dans le produit prêt à consommer.
EP16732570.3A 2015-06-25 2016-06-21 Concentré alimentaire pour soupe ou sauce Withdrawn EP3313201A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP2015173880 2015-06-25
PCT/EP2016/064278 WO2016207145A1 (fr) 2015-06-25 2016-06-21 Concentré alimentaire pour soupe ou sauce

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EP3313201A1 true EP3313201A1 (fr) 2018-05-02

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