EP3313205A1 - Concentré alimentaire pour soupe ou sauce - Google Patents

Concentré alimentaire pour soupe ou sauce

Info

Publication number
EP3313205A1
EP3313205A1 EP16733365.7A EP16733365A EP3313205A1 EP 3313205 A1 EP3313205 A1 EP 3313205A1 EP 16733365 A EP16733365 A EP 16733365A EP 3313205 A1 EP3313205 A1 EP 3313205A1
Authority
EP
European Patent Office
Prior art keywords
starch
food concentrate
concentrate
weight
food
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Withdrawn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
EP16733365.7A
Other languages
German (de)
English (en)
Inventor
Stephan Georg Schumm
Sabrina Silva Paes
Vishmai CHAPARA
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
Publication of EP3313205A1 publication Critical patent/EP3313205A1/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Withdrawn legal-status Critical Current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
    • A23L29/20—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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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 for example a ready-to- eat soup, gravy or sauce upon dilution in water and usually heating.
  • Starch is widely used in food products as a thickener. 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'.
  • aqueous concentrates are known in liquid, paste or gelled formats.
  • EP 1602289 and WO 2004/049822 disclose the use of a non- gelatinised potato starch in a shelf stable pasty concentrated composition in the presence of relatively high amounts of sorbitol. However, most consumers find sorbitol to be unacceptable in these type of products. But without sorbitol the liquid and fluid product of WO 2004/049822 could not be prepared (see example 1 1 of this
  • WO2012/097930 relates to a gelled concentrate which can be easily unit-dosed.
  • WO2012/097930 discloses a gelled concentrate with non-gelatinised native corn starch, pea starch, waxy corn starch or heat moisture treated potato starch.
  • 2012/097934 avoid the combination of non-gelatinised starch and polyol. Instead WO 2012/097918 and WO 2012/097934 disclose gelled concentrates with a salt sensitive gum to provide binding in the ready-to-eat product.
  • 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.
  • the lump formation may be exacerbated if consumers do not strictly follow the instructions for the dilution of the concentrate. While some starches show decrease in lumping at the same time these starches show little thickening effect in the ready to eat product.
  • 2014/009079 relates to gelled concentrates based on pectin as gelling agent with non- gelatinised starches with a low gelatinisation temperature.
  • the present invention provides food concentrates based on agar without the need for polyols and which result in an improved reduction in lump formation combined with the desired viscosity in the end product. Accordingly the present invention provides a food concentrate in the form of a gel preferably comprising
  • a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
  • non-gelatinised starch characterised by Ref Tonset of at least 74°C, preferably a delayed-swelling annealed non-gelatinised starch characterised by Ref Tonset of at least 74°C;
  • the present invention provides a food concentrate in the form of a gel 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.
  • Water may be added as such or as part of other ingredients like cream or milk). Details and other preferred ranges of salt, starch, water and other ingredients are described below.
  • the non-gelatinised starch used in the present invention is usually a delayed-swelling physically modified starch having a Ref Tonset of at least 74°C. Ref Tonset measured by Differential Scanning Calorimetry (DSC)
  • Tonset of a given starch is measured by measuring the gelatinisation of starch in a reference DSC-solution.
  • the latter is adjusted to reflect the product application.
  • the reference DSC-solution will have correspondingly high amounts of sugar.
  • the reference DSC-solution (Ref DSC-solution) has a high amount of salt and less sugar:
  • Ref Tonset 20.7 wt% NaCI, 12.7wt% sucrose, 66.6% 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. Delaved-swellinq starches as determined by pasting curve
  • 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 used in the 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 74°C, more preferably of at least 76°C, more preferably at least 78°C, most preferably at least 79°C, and preferably at most 100°C, more preferably at most 95 °C.
  • a delayed swelling physically modified, preferably annealed starch according to the invention may be prepared with a process comprising the following steps:
  • 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.
  • Removing the excess water e.g. by sedimentation and filtering
  • drying the starch at a temperature and conditions such that it remains non-gelatinized, (e.g.
  • 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, especially 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 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 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.
  • 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 10 wt%, more preferably at least 12 wt% and 15 wt%, preferably at most 40 wt% more preferably at most 35 wt%, most preferably at most 32 wt% by weight of the total concentrate.
  • 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%.
  • the w/w ratio of water to non- gelatinised starch (on dry basis) in the food concentrate is preferably higher than 13, preferably higher than 1 .4, preferably higher than 1 .5, more preferably higher than 1.65, more preferably higher than 1 .8, preferably at most 7, 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. It is understood that the preferred features of the 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 50m Pa.s at 60°C.
  • the viscosity is preferably measured as detailed below.
  • the food concentrate of the present invention comprises an effective amount of agar to form a gel, preferably at least 0.4 wt%, preferably at least 0.6 wt%, more preferably at least 0.8 wt%, even more preferably at least 1 wt% and preferably at most 2 wt%, preferably at most 2.5 wt%, more preferably at most 3 wt%, most preferably at most 3.5 wt% of agar of the combination of xanthan gum with at least one galactomannan and/or glucomannan, based on the total water content of the food concentrate.
  • another structuring agent may be used e.g. a gum like locust bean gum.
  • An additional gum may be present in an amount of at least 0.05% and at most 5 wt%, more preferably at most 3 wt% based on the total water content of the food
  • An additional gum like locust bean gum may provide softer gels
  • the present invention relates to a food concentrate in the form of a gel.
  • a gel should be understood as a texture that is substantially shape stable at 20 °C, e.g after removal from the packaging. Due to gravity, a relatively weak gel might (slightly) deform, after removal from its packaging.
  • the form of a gel generally can be achieved in an aqueous environment when sufficient gelling agent is used in the formulation.
  • a too rigid gel is not preferred, as this may impair the easy removal from the packaging or the spoonability when the product is packaged in a multidose packaging, like jar.
  • the gel structure should allow removal from a plastic tub preferably without significant damage, possibly with the help of a spoon.
  • a gel shows elastic deformation.
  • This type of deformation is to a large extent reversible. For example, after reducing deforming pressure, e.g. from gravity or gentle pressure by a finger, the shape will reform to a large extent to its original form.
  • a gel in the context of the present invention does not flow, like a liquid.
  • ambient temperatures e.g. at 20° C
  • the pieces of gel cannot be substantially adhered and united by simple reassembling of the gel pieces, to form the original volume of the gel. The latter is possible with a paste.
  • a gel is normally solid, i.e. not a pourable liquid.
  • a consumer In normal use, a consumer cannot pour the food concentrate from its packaging, but can be removed as one piece, which maintains its shape (shape stable). Indeed, a solid gel is not considered to have a viscosity, which can be measured with for example in a Brookfield viscosimeter, as the texture of the solid gel would break during measurement. This should be understood, as that the food concentrate in the form of a gel can deform under gentle pressure or gravity to some extent, depending on how strong the gel is. The elasticity usually can restore a gel to the original shape after removal of the pressure.
  • the concentrate of the invention is not liquid, but has a semi-solid texture with certain firmness.
  • the following parameters preferably are used to characterise concentrates in the form of a gel: firmness and brittleness.
  • Firmness is preferably measured using the compression test Force (in g) vs. Distance (in mm) with a texture analyser according to the method as described below.
  • the gel firmness measurement is carried out using a Texture Analyser TA - XT2 or similar (Stable Micro Systems Ltd).
  • the gel firmnessjneasurements are performed after at least 12h maturation time after the samples have solidified. A longer maturation time of for example 24h to 48h is preferred.
  • the samples are equilibrated to room temperature for at least 2h, preferably more than 4h, prior to measurement.
  • Probe Texture Analyser Stable Microsystems (or similar) Probe: 1/2 inch cylinder, smooth edges (P/0.5 - 0.5 inch diameter cylinder probe, Delrin)
  • Penetration depth 10 mm (measurement error can be typically of 0.1 -0.2 mm).
  • the firmness of the food concentrate should be such that the maximum force (in g) recorded while the probe penetrates 10 mm into the food concentrate is typically above 50g, preferably above 70g, more preferably above 100g, preferably less than 1000g, more preferably less than 600g most preferably less than 500g, even more preferably less than 350g.
  • Brittleness preferably below 100g, preferably less than 1000g, more preferably less than 600g most preferably less than 500g, even more preferably less than 350g.
  • Agar gels are relatively brittle.
  • the brittleness can be expressed as the distance to break (in mm) in the Force vs. Distance curve according to the procedure above. A typical breaking point is observed as a maximum in the Force and the Distance at which this occurs is a relative measurement of how brittle the gel is. For the purpose of this invention this distance to break is called brittleness.
  • the brittleness of the gels according to this invention is preferably less than 9mm, more preferably less than 8 mm, even more preferably less than 7 mm, most preferably less than 6 mm, preferably more than 1 mm.
  • the food concentrate contains water.
  • 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. E.g., the amount of water indicated as ingredient in the examples is added as such.
  • the food concentrate comprises preferably at least 35 wt%, preferably at least 38 wt%, preferably at least 40 wt%, more preferably at least 42 wt% and preferably at most 65 wt%, more preferably at most 60 wt%, even more preferably at most 55 wt%, of water based on total weight of the food concentrate.
  • 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. Thus, when the amount of salt or gelling agent is expressed by weight of the water content of the food concentrate this includes both water added as such and water of other ingredients in the food concentrate.
  • the concentrate according to the invention requires no liquid polyol or sorbitol as suggested in WO2012/097930 and WO 2004/049822, respectively.
  • a polyol polyhydric alcohol or sugar alcohol
  • a polyol is different from a fat.
  • a fat is not a carbohydrate, a fat molecule is either a mono-, di-, or triacylglyceride and thus a different chemical substance and not a liquid polyol.
  • a liquid polyol is preferably understood to be selected from the group of glycerol, polypropylene glycol and mixtures thereof.
  • 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 liquid polyol by weight of the total food concentrate. Most preferably, no liquid polyol is present at all.
  • 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 glycerol by weight of the total food concentrate.
  • 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 15 wt%, more preferably at most 40 wt% of salt, based on the water content of the food concentrate.
  • the water content of the food concentrate combines water added as water and water present in other ingredients of the food concentrate like fresh vegetables.
  • 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 salt content, preferably NaCI in this context is calculated as ((amount of salt)/(amount of salt + amount of water)) * 100%.
  • the food concentrate might contain some salt crystals.
  • the amount of salt in the food concentrate is at least 15 wt%, preferably at least 20 wt%, and preferably at most 35 wt%, more preferably at most 31 wt%, most preferably at most 26.5 wt%, based on the weight of the water content of the food concentrate.
  • the amount of NaCI in the food concentrate is at least 15 wt%, preferably at least 20 wt%, and preferably at most 40 wt%, more preferably at most 35 wt%, more preferably at most 31 wt%, most preferably at most 26.5 wt%, based on the weight of the water content of the food concentrate.
  • the salt in the food concentrate is preferably dissolved.
  • the food concentrate according to the invention preferably has a water activity of between 0.60 and 0.95, more preferably of between 0.65 and 0.90 even more preferably between 0.70 and 0.90, even more preferably between 0.72 and 0.85, most preferably between 0.72 and 0.79.
  • 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.
  • Process of preparing a food concentrate 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.
  • the invention relates to a process for preparing a food concentrate as described, preferably comprising
  • a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
  • step iii) optionally, filling the mixture of step iii) into a packaging
  • a mixture comprising the combination of agar and at least part of the water.
  • the water may be heated to at least 30°C, preferably at least 40°C to allow better mixing.
  • step ii) the mixture of water and the combination agar is heated.
  • the temperature is preferably higher than 75 °C, most preferably higher than 80 °C, and preferably less than 105 °C, more preferably less than 100 °C, most preferably less than 95 °C.
  • Heating of the mixture of step i) resultsjn dissolving of the gelling agent and activating it to allow gelling after cooling, e.g. during step iv) of the process.
  • the heating of step ii) provides pasteurization of the mixture. It might be preferred to use high shear mixing at a temperature above the activation temperature of the gelling agent to provide optimal activation of the agar.
  • step iii) the mixture is optionally cooled and the non-gelatinised starch is admixed at a temperature which is lower than the Tonset of the non-gelatinised starch, preferably less than 74°C, preferably less than 72 °C, more preferably less than 70 °C most preferably less than 68 °C, preferably above 40 °C, more preferably above 50 °C, most preferably above 55 °C.
  • This can be suitably done by mixing the non-gelatinised starch into the mixture resulting from step ii), preferably by a mixing device.
  • Applied high shear stress is preferably limited to a minimum, for example, only to guarantee homogeneous starch distribution.
  • Cooling might be carried out by a cooling device like a tube-in-tube heat exchanger, as known in the art, but might also be suitably done by allowing the mixture to cool in the processing vessel.
  • Salt, tastebooster and any optional ingredient may be added at step i), ii), or iii).
  • step ii) all ingredients, except for the starch, are added during step i). Addition of ingredients after step ii) might require a high shear mixing because of a viscosity increase, which may not be preferred.
  • the mixture of step iii) is filled into a packaging before step iv).
  • Step iv) the mixture is allowed to form a gel.
  • Step iv) might comprise a cooling step, wherein the concentrate is cooled by any suitable cooling means, preferably to a temperature lower than the gelling temperature of the gelling agent used in the mixture of step i).
  • the mixture is allowed to cool passively by leaving it ambient temperature (20°C) such that it forms a gel at ambient temperature.
  • the time needed for the gel to set may depend on the amount of gelling agents and other ingredients. Weaker gels may take more time than stronger gels.
  • a package preferably is a package selected from the group consisting of a tub, a cup, a jar, a doy pack and a stick pack.
  • the filling of the package is preferably carried out by pouring the mixture resulting from step iii) into the package.
  • 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.
  • a food concentrate in the form of a gel according to invention preferably comprises a) 35 to 70 wt% of water by weight of the total food concentrate;
  • non-gelatinised starch is annealed sago starch and/or annealed corn starch;
  • the food concentrate has a firmness of above 100g and less than 600g; h) wherein the food concentrate provides a ready-to-eat product having viscosity of at least 30 mPa.s at 60°C, wherein said ready-to-eat product is a soup, sauce or gravy.
  • the invention relates to the use of the concentrate of the present invention to prepare a soup, a sauce or a gravy.
  • At least part of the concentrate in the form of a gel is preferably mixed with a hot aqueous phase and diluted in it.
  • the term "dilution” is used interchangeably with the terms “dissolving” and "dispersing”.
  • the concentrate of the present invention can be added to a pan directly with sufficient amount of water optionally other ingredients required for the soup, sauce or gravy can be added before or after the concentrate like vegetables and/or meat.
  • solid ingredients are excluded because the salt and starch will mainly dissolve in the aqueous phase only.
  • the aqueous phase has a temperature higher than the dissolution/melting temperature of the gelling agent which is used in the concentrate in the form of a gel.
  • the temperature of the hot aqueous phase is between 70°C and 95°C, more preferably of between 85 and 98°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 in the form of a gel and induces the viscosity increase as a consequence of gelatinisation of the starch.
  • the concentrate in the form of a gel is first dissolved in the aqueous phase, preferably in water, of a temperature of below 95°C, before cooking up. Cooking up is preferred to achieve the final viscosity.
  • An optimal preparation mode is dependent on the type of gelling agent used, on the gel firmness, the exchange surface area between gel and the aqueous liquid, on the gelatinisation temperature of the starch, and on further starch characteristics of the starch which is used. However, it is in the art of a skilled artisan to find out what the optimal temperature and heating time is for a specific food concentrate.
  • 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.
  • a person of average skill is able to optimize the food concentrate depending on the preferred preparation mode or preparation requirements or the desired application for the consumer. For example a food concentrate for a stew may be simmered for hours.
  • 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, whereby 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. Tests
  • 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:
  • Ref DSC-solution contains 20.7wt% NaCI, 12.7 wt% sucrose and 66.6% water;
  • 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.
  • 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 Wood Cooking chef major KM070 series or similar
  • 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 dissolution time of the concentrate in absence of the non-gelatinised starch is measured by a conductivity measurement.
  • the conductivity is measured according to the following method:
  • Meshed metal grid (4mm) with a support to suspend the grid inside the beaker 500 ml of tap water is heated to boiling temperature and added to 1 L glass beaker.
  • the beaker is placed on magnetic stirring plate with heating function.
  • the temperature and conductivity probe are placed in the beaker.
  • a magnetic stirrer (smooth surface 64mm x 10mm) is placed at the bottom of the glass beaker.
  • the temperature of the heating plate is set so that the temperature can be maintained between 95-100°C throughout the test.
  • the 90% dissolution time is determined as the time at which 90% of the plateau value for the conductivity is reached (using conductivity curve)
  • the concentrate according to the invention has a dissolution time (measured without the non-gelatinised starch) of preferably at least 4.5 min, more preferably at least 5 min, and preferably at most 12 min and more preferably at most 10 min.
  • 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:
  • 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 invention is further exemplified in the examples below.
  • the different starch samples are denoted as S1 and S2.
  • a savoury flavour mix was used to add savoury taste booster compounds to the concentrates.
  • the amount of NaCI in the savoury flavour mix is in wt% by weight of the savoury flavour mix.
  • Cool to starch addition temperature (adapted depending on the starch) (58 °C)
  • the savoury flavour mix contained 18.7% wt NaCI.
  • a delayed swelling physically modified 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).
  • a food concentrate with the following composition was prepared as in example 1 with the exception that the starch was added a 50-52°C.
  • Savoury flavour mix composition contains (powders): beef flavouring and yeast extract.
  • the savoury flavour mix contained 18.7% wt NaCI.
  • 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 1.2g of heat moisture treated potato starch and 0.9g of waxy corn starch was used.
  • a concentrate in the form of a gel with agar and non-gelatinised heat moisture treated potato starch was not achieved.
  • the starch gelatinised during the production (starch addition at 50-52 °C). Adding the starch at lower temperature was not possible as the agar gelation started to take place.
  • 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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Abstract

L'invention concerne un concentré alimentaire sous forme de gel contenant des quantités élevées d'amidon sans nécessité d'utiliser des polyols, tel qu'après dilution, une viscosité suffisante est obtenue dans le produit prêt à consommer.
EP16733365.7A 2015-06-25 2016-06-21 Concentré alimentaire pour soupe ou sauce Withdrawn EP3313205A1 (fr)

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PCT/EP2016/064286 WO2016207148A1 (fr) 2015-06-25 2016-06-21 Concentré alimentaire pour soupe ou sauce

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JP2006507830A (ja) 2002-12-02 2006-03-09 ネステク ソシエテ アノニム ソース類用増粘組成物
EP1602289B1 (fr) 2004-06-03 2013-12-04 Nestec S.A. Composition pâteuse pour sauces et analogues
KR101818277B1 (ko) 2010-07-14 2018-01-12 다우 글로벌 테크놀로지스 엘엘씨 알킬렌 옥사이드 및 글리콜 에터를 제조하기 위한 방법 및 조립체
EA031696B9 (ru) 2011-01-17 2019-04-30 Юнилевер Нв Полутвердый пищевой концентрат в виде пасты или геля
WO2012097930A1 (fr) 2011-01-17 2012-07-26 Unilever Nv Concentré alimentaire aromatique
WO2012097918A1 (fr) * 2011-01-17 2012-07-26 Unilever Nv Concentré alimentaire gélifié
AU2013289521B2 (en) 2012-07-13 2015-07-09 Unilever Plc Savoury food concentrate comprising a pectin-starch gel
WO2014053287A1 (fr) 2012-10-05 2014-04-10 Nestec S.A. Concentré de liquide ou de pâte de longue conservation
UA114931C2 (uk) * 2012-10-05 2017-08-28 Нестек С.А. Гель для приготування харчового продукту

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