MXPA96005865A - Salsa or sopa liqu - Google Patents

Abstract

The present invention relates to a salt, soup or liquid cream comprising an aqueous phase and an oily phase wherein the aqueous phase includes (a) from 50 to 80% by weight of the aqueous phase of a dispersed phase of polysaccharide microgel no starch prepared from a thermally or chemically fixed gelling polysaccharide, and (b) from 0.3 to 15% by weight of the aqueous phase of a continuous phase of continuous phase biopolymer.

Description

SALSA OR LIQUID SOUP DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a sauce, soup or liquid cream product having high temperature stability, tear and storage and a smooth texture. BACKGROUND OF THE INVENTION Traditional chef sauces, soups and creams are based on starch as a thick agent. In the preparation process, the starch grains swell and are allowed to interact. With these chef sauces, the sauce is used quickly after the preparation and therefore the starches used do not cause problems. However prepared sauces have to undergo extremes in terms of processing (this is high temperatures and high tearing) and remain stable (without losing the softness, etc.) for long periods of time. Storage can be done under conditions, cooling, freezing or environmental. The sauce, soup or cream then requires to be stable when overheated for consumption. Due to these requirements the sauces elaborated use chemically modified starches (cross-linked and derivatives). The use of these modified starches causes several problems and concerns such as: (a) they give a starch flavor and texture, probably due to some (limited) retrogradation during storage; (b) consumers see them as chemical substances; (c) The finished sauces are not as smooth as homemade sauces. This is due to limited swelling or retrogradation of the starch polymers resulting in included hard particles. It would therefore be desirable to be able to replace the modified starch thickness agent in sauces, soups and creams. We have now found that starch granules can be replaced by non-starch polysaccharide microgel- This microgel does not have any of the problems associated with granulated starch allowing the sauce, soup or liquid cream to be provided with high temperature stability, tear and storage and have a smooth texture. In addition, sauces made using the microgel system described below have the following advantages: (a) the sauce has the same peeling properties (ie the perception of thickness when eating it) than systems containing starch. (b) the sauce has improved flavor properties, having an excellent creamy flavor without starch flavor. (c) the sauce has a bright appearance; and (d) the sauce has a soft non-tacky texture. Detailed description of. The Invention Accordingly, the invention provides a sauce, soup or liquid cream comprising an aqueous phase and an oily phase characterized in that the aqueous phase includes (a) a dispersed phase of polysaccharide microgel without starch; and (b) a continuous phase containing a biopolymer solution. Non-starch polysaccharide microgel The starch-free polysaccharide microgel is prepared according to one of the 2 processes described in patent documents EP 432 835 and EP 355 908. In these processes a liquid containing a dissolved polymeric gelling agent is fixed thermally or chemically, while subjecting the liquid to sufficient tearing to obtain a substantially less rigid composition than that which would have been obtained by chemically fixing the liquid under normal working conditions. The term thermoreversible microgel refers to non-starch polysaccharide microgels that melt on heating and that retake their gel structure upon cooling. Examples of thermoreversible polysaccharide microgels are described in EP 355 908. The term "chemically fixed microgels" refers to non-starch polysaccharide microgels that do not melt reversibly upon increasing temperature. Its gel structure is derived from a chemical interaction of the polysaccharides with the appropriate ions, for example Ca2_ ions. Examples of polysaccharide microgels that are chemically fixed are described in EP 432 835. The polysaccharide microgel without starch prepared in this manner needs to be stable during storage and at appropriate temperatures for the handling and consumption of the sauce, soup or cream. Thus, the melting temperature of the gel forming the base of the polysaccharide microgel without starch is preferably above 70 ° C. Accordingly, suitable gelling agents can be selected from alginate or any other edible derivative thereof.; agar; calcium pectin; iota-carrageenan, carrageenan kappa; gelano; Furcelerano and its mixtures. The process given above and described in greater detail in EP 432 and EP 355 908 provides non-starch polysaccharide gels that do not substantially have free water. To prepare the sauce, soup or cream according to the invention, the non-starch polysaccharide microgel dispersion is diluted to the preferred viscosity. The viscosity is selected according to the desired thickness of the final sauce. The preferred viscosity in the aqueous phase is 0.2 to 3.5 Pas. The preferred final sauce viscosity values, measured with Bohlin VOR or Haake Roto visco RV20 at 60 ° C and 50 sec-1 using a concentric geometry are 0.2 Pas to 5 Pas, more preferred is 0.5 Pas to 2.0 Pas, most preferred is 1.0 to 1.5 Pas. a aqueous phase The aqueous phase preferably comprises (a) from 50 to 80%, more preferably approximately 70% by weight of the non-starch polysaccharide microgel of the aqueous phase; and (b) from 0.3 to 15% by weight of the continuous phase biopolymer of the aqueous phase. The biopolymer in the continuous phase is selected from gelatin, carrageenan; agar; pectin; alginate; solubilized starch; starch hydrolysis product (SHP); Exudate gums, for example gum arabic, Karaya and tragacanth; galactomanase, for example guar gum and acacia gum; bacterial exopolysaccharides, for example xanthan and gelatin; and its mixtures. Preferably the biopolymer in the aqueous phase is selected from gelatin, carrageenan, agar, pectin, alginate and mixtures thereof. The aqueous phase may optionally comprise additional ingredients such as milk proteins; emulsifying promoters oil in water. For example sodium caseinate; culinary products such as herbs, spices, salt and pepper, pieces of vegetables, dyes, flavorings. The oily faafi The oily phase comprises an edible oil, such as vegetable oil, for example sunflower oil, olive oil; an emulsion, for example cream, butter, butter substitute or their mixtures. The sauce, soup or cream comprises from 0.6 to 25% by weight of the final product, preferably 3 to 20% by weight, more preferably 5 to 15% by weight of the oily phase. General Preparation Process The continuous phase biopolymer is dispersed in water and any additional ingredients of the aqueous phase that is added. This mixture is then heated with stirring in such a way that the biopolymer is completely solubilized. The non-starch polysaccharide microgels are then added to the biopolymer solution, the biopolymer solution is at a temperature no higher than the thermal stability limit of the non-starch polysaccharide microgel. The aqueous phase thus prepared is added with stirring to the oily phase. The product is then subjected to tearing in such a way as to achieve intimate mixing and the required oil droplet size (substantially less than 20 μm, preferably less than 10 μm). The temperature at which the prepared aqueous phase is added to the oily phase is the lower temperature of the thermal stability of the non-starch polysaccharide microgel and the temperature of the thermal stability of any emulsion. Alternatively, the aqueous phase can be prepared in a single-step process. Examples of such single-step processes are: (a) one or more gelling agents are present in the liquid composition for the preparation of the polysaccharide microgel without starch and the fixing conditions are such that a gelling agent forms a microgel of polysaccharides in a solution of the remaining gelling agents; and (b) one or more gelling agents is present in the liquid composition for the preparation of the non-starch polysaccharide microgel and the fixing conditions are such that all the gelling agents form a non-starch polysaccharide microgel, at least one gelling agent is selected in such a way that the reheating at the serving temperature of the salting ^ 60 ° C) the selected gelling agent melts to form a continuous solution.

Examples E.iempl 1 A white sauce having the formulation shown in table 1 was prepared in the following manner. Table 1 A batch size of 500 g was prepared. Preparation of the continuous aqueous phase A continuous aqueous phase was prepared by dispersing 20 g of gelatin in cold deionized water (25 ° C) (200 g) together with 2.5 g of sodium caseinate and 5.0 g of Duchi B ALt flavor using a mixer of Silverson laboratory equipped with tubular accessories (1.9 cm). The gelatin dispersion was heated to 95 ° C with continuous stirring to allow the caseinate to solubilize. The solution was then cooled to 60 ° C. Preparation of the dispersed aqueous phase 2.0% w / w of sodium alginate (Manugel DMB, Kelco) and 1.32% w / w of calcium chloride solution, both at 95 ° C, were combined by means of a metering pump in a scraped surface of a heat exchange line comprising 2 high speed units A and 2 standard A units connected in series. The jacket temperatures were adjusted to -15, 5, 0 and 0 ° C respectively and the rotor speeds at 400 rpm for the HSA and 1000 rpm for the standard A units. With a pump value of 85% for alginate and 15% for CaCl2, a fine gel particle conversion factor of 90% and a concentration of 1.70% w / w was obtained. The output was 50 g.min-1. The resultant non-starch polysaccharide microgel dispersion was heated to 60 ° C and combined with the continuous aqueous phase in a volume to weight ratio of 1 to 1.14 with gentle mixing. This procedure produced an effective microgel phase volume in the total aqueous phase of about 0.50. The aqueous phase was added to the sunflower oil (75.lg) and mixed for 3 minutes at 95 ° C using a Silverson laboratory mixer at maximum speed. The sauce was cooled to 45 ° C and then acidified to a pH of 6.5 to 5.5 using 1.2 ml of white wine vinegar. Finally, the sauce was sealed in 250g sachets and frozen at -18 ° C. Example 2 Example 1 was repeated but the continuous aqueous phase contained 5.5% amylpectin and Amioca) and not gelatin. the formula shown in table 2 as follows: table 2 Ingredient Quantity (% w / w of the product) Aqueous phase pnn rm * Carrageenan iota Sodium Caseinate:. : o Flavor Duchi B ALt: .50 Deionized water:. : o F ^ «ft apiinsa d i spersa Agar < iuxara 1253 Bran e l l, UK) 0. 86 Potassium sorbate 0. 056 Deionized water 42. 084 Sunflower oil 15.00 Preparation of the continuous aqueous phase A continuous aqueous phase was prepared by dispersing iota-carrageenan (5.0 g) in cold deionized water (25 ° C) (197.5 g) together with 2.5 g of sodium caseinate and 5.0 of Duchi B alt using? n Mixed Silverson laboratory equipped with tubular accessories (1.9 cm). The iota-carrageenan dispersion was heated to 95 ° C with continuous stirring to allow the caseinate to solubilize. The solution was then heated to 60 ° C. Preparation of the dispersed aqueous phase Agar (1.75% w / w in water) and potassium sorbate (0.2%? / P in water) were dissolved in water at 95 ° C with stirring. The solution was pumped directly to the micro-centrifuge line of example 1 with jacket temperatures adjusted to +5. +5, +10. + 10 ° C respectively. The output was 56g / min. The temperature of the agar solution was maintained above 65 ° C until the entry of the first unit A. The resulting non-starch polysaccharide dispersion icrogei was combined with the continuous aqueous phase * n a volume to prisoner ratio of 1. : 1.02. The aqueous phase was then added to sunflower oil again as detailed in Example 1. The sauce prepared in Examples 1 to 3 upon thawing and reheating was excellent. having a smooth appearance and texture with excellent mouthfeel and disintegrating properties. E.iemplú 4 Table 5 Preparation of the continuous aqueous phase A continuous aqueous phase was prepared dispersing guar gum (3.5 g) in cold deionized water (218.5 g) and 25 ° C together with 2.5 g of sodium caesinate and 5.0 g of Duchi B Alt using a Silverson laboratory mixer provided with tubular fittings (1.9 cm). The guar gum dispersion was heated to 95 ° C with couous stirring to allow the caseinate to solubilize. The solution is then cooled to 60 ° C. Preparation of the dispersed aqueous phase A microgel dispersion was prepared as described in Example 1. The resulting dispersion of non-starch microgel was heated to 60 ° C and combined with the couous aqueous phase in a volume to weight ratio of 1: 1.17 with soft mixing.

Claims (9)

1. Having described the invention as above, the content of the following is claimed as property: CLAIMS 1.- A sauce, soup or liquid cream comprising an aqueous phase and an oily phase characterized in that the aqueous phase includes (a) a dispersed phase of microgel of polysaccharides without starch; and (b) a continuous phase comprising a biopolymer solution.
2. 2. A sauce, soup or liquid cream according to claim 1 characterized in that the non-starch polysaccharide microgel is prepared with a gelling agent selected from alginate or any edible derivative; agar, calcium pectin; iota carrageenan; kappa carrageenan; gelaño; f celerano; and its mixtures.
3. 3. A sauce, soup or cream according to claim 1 or 2, characterized in that the biopolymer in the continuous phase is selected from gelatin, carrageenan; agar; pectin; alginate; solubilized starch; starch hydrolysis product; Exudate gums, for example gum arabic, Karaya and tragacanth; galactomanase, for example guar gum and acacia gum; bacterial exopolysaccharides, for example xanthan and gellan; and its mixtures.
4. 4. A sauce, soup or liquid cream according to any of the preceding claims characterized in that the biopolymer in the continuous phase is selected from gelatin, carrageenan, agar, pectin, alginate and mixtures thereof.
5. 5. A sauce, soup or liquid cream according to any of the preceding claims characterized in that the aqueous phase comprises: (a) from 50 to 80% by weight of the non-starch polysaccharide microgel of the aqueous phase; and (b) from 0.3 to 15% by weight of the continuous phase biopolymer of the aqueous phase.
6. 6. A sauce, soup or liquid cream according to any of the preceding claims characterized in that the oily phase comprises an edible oil; an emulsion, for example cream, butter, butter substitute or their mixtures.
7. 7. A sauce, soup or liquid cream according to any of the preceding claims characterized in that the product comprises from 0.6 to 25% by weight of the total oily phase of the product.
8. 8. A liquid sauce, soup or cream according to any of the preceding claims, characterized in that the product comprises from 3 to 20% by weight of the total oily phase of the product.
9. 9. A sauce, soup or liquid cream according to any of the preceding claims, characterized in that the product comprises from 5 to 15% by weight of the total oily phase of the product. SUMMARY A sauce, soup or liquid cream having a high temperature stability, tear and storage and having a smooth texture comprising an aqueous phase and an oily phase, the aqueous phase includes: (a) a dispersed phase of polysaccharide microgel without starch; and (b) a continuous phase comprising a biopolymer solution.