MXPA97007420A - Base compositions of sa - Google Patents

Abstract

A composition, preferably continuous in fat of a voidable or batchable consistency for the preparation of sauces by the addition of water and heating, comprising 5-80 parts by weight in fat, 0.5-15 parts by weight of dispersible milk ingredients in water, 1-20 parts by weight of starch or a product similar to starch, up to 40 parts by weight of water, flavoring compounds and taste-pleasing, and optionally, 0.25-5 parts by weight of gelatin or similar hydrocarbons

Description

BASE COMPOSITION PE SALSA DESCRIPTION OF THE INVENTION The invention relates to a continuous fat composition suitable for the preparation of sauces by adding water or an aqueous liquid and heating, which in addition to a vegetable fat comprises a flavoring, and a protein. High-quality sauces comprising a fat or fat blend, a binder material and flavor-enhancing ingredients such as spices and red or white wine, and optionally a protein material such as milk and milk ingredients dispersed in water, have been prepared for a long time. Such sauces have been prepared fresh, that is, by applying fresh ingredients, preparing a food or provision and a roux, and mixing them just before or during cooking. However, the availability of food products which allow less effort for their preparation, and which are of high quality which are comparable at least to food products cooked in fresh form are demanded in these days. In addition, the desire for high quality with less effort, today's consumers also demand the healthy aspect of the product to be used. US Pat. No. 2,811,452 discloses a white sauce base comprising oil of oil, wheat flour, soulless milk in poN / o, optional corn starch, salt and emulsifier. It is found that the resulting sauce does not result in a high quality, user-friendly sauce cooked by the chef that is desired by the consumer currently in demand. The trans levels of the beef fat used are not acceptable according to the present standards indicated for health.

EP 229,939 discloses a cream-thickener comprising 5 to 45% by weight of fats, 0.005 to 5% by weight of emulsifier, 25 to 75% by weight of hydrolyzed starch, from 20 to 60% by weight of thickener. starch and 0 to 8% by weight of water. The fat is dispersed in a matrix of hydrolyzed starch and this means to be applied to thick soups and sauces. Some consumer groups have demanded trans-free or low-trans products, particularly in view of some publications that appeared in 1993 and 1994. These publications establish that trans-unsaturated fatty acid residues have effects on blood cholesterol levels more representative than the fats of saturated fatty acids (SAFA) that were thought previously. The edible fat dispersion suppliers quickly responded to these new demands and reformulated existing products and introduced new ones in this way by providing products that have reduced levels of trans unsaturated fatty acid residues or even that are substantially free of trans acid residues. The debate on trans acids renewed interest in the influence of fat composition on blood lipid profile, one of the main risk indicators for cardiovascular diseases. Since high-quality sauces are usually prepared from butter, they are not considered to adjust the pattern of skipping unhealthy food.

Now, it was found that a high quality product that has a good flavor, taste that is comparable to that of a homemade sauce, fresh in which butter is used, and that can be prepared with very little effort. The present invention in relation to the sauce base composition comprises 5-80 parts by weight of a vegetable fat or fat blend, the total fat composition having a trans unsaturated fatty acid residue of less than about 4%, 0.5- 15 parts by weight of dry milk dispersible water ingredients, 1-20 parts by weight of a starch or a product similar to a starch such as modified starch and hydrolyzed starch, up to 40 parts by weight of water, taste-pleasing compounds and / or flavorings, and optionally, 0.25-5 parts by weight of gelatin or a similar hydrocolloid. The fat mixture can be a mixture of vegetable fats, but may be a mixture of olive oil, turpentine and camphor comprising fish or animal fat, the latter preferably being butter. This, however, so that this invention necessarily ensures that the fat composition has a total level of tuff, below 4%, and preferably is substantially free of tuff. Thus, in a preferred embodiment, the fat or mixture of fats is substantially free of tuff. The fat blend is therefore substantially composed of vegetable fats. Substantially free of trans unsaturated fatty acid residues means less than 3%, preferably less than 1% trans unsaturated fatty acid residues. The fatty acid composition of a fat is measured by GLC analysis of FAME as described in, for example, EP 78568. The trans content of fat is measured as described in JAOCS 54, (1977), 208 as content of elaidic acid. The amount of particular fatty acid residues of a fat is indicated with respect to the total amount of fatty acid residues of the fat. The parts, percentages and proportions are expressed by weight unless otherwise indicated. The quantities indicated are quantities of products such as these are commercially available, in this way, any crystal of water present in a compound is included. The quantity ranges given in this application are percentages of a sauce base comprising approximately 20% by weight of water. Depending on the required type of product, more or less, or even no water can be present in the sauce base. Liquid oil means edible glyceride oil that is free of solid fat at 20 ° C, preferably at 15 ° C. The solid fat content of the fat is indicated by the N values and can be measured as described in Fette, Seifen, Anstrichmittel 80, 180-186, (1978). The applied stabilization is heated to 80 ° C, maintained at a temperature of at least 60 ° C for at least 10 minutes, maintained for 60 minutes at 0 ° C and maintained for 30 minutes at the measurement temperature. Throughout this specification, the terms "oil" and "fat" are used interchangeably. Any type of fat or mixture of fats can be applied, while the content of total tuff in fat is less than 4%. Although some structureable fat is desirable to obtain an adequate emptying in the sauce base composition. Preferably, a fat with a solids content of 8 to 15 ° C is used. Examples of suitable vegetable fats that can be applied are bean oil, hydrogenated palm oil, or interesterified fats, similar to those used in margarine mixtures. The use of some butter fats is desirable for flavor reasons. In one embodiment of the invention, the dry milk dispersible water ingredients are composed of 0.5-10 parts by weight of skimmed milk powder and 0.5-5 parts by weight of whey protein, calculated on the same basis as the ingredients of milk. It is not necessary to an explanation that instead of the ingredients of milk, skim milk, concentrated skim milk, skim milk ultrafiltrate, concentrated whey protein or any other form of such materials may be used, are added to provide the same amount calculated on dry basis.

The product of the present invention is a sauce base composition which since use, the water can or has to be added in an amount depending on the desired viscosity of the final sauce. After mixing, a low viscosity sauce base is obtained. By heating this product, and maintaining the heating for approximately 5-120 seconds after the product begins to boil, you get a creamy, hot sauce of excellent texture and sense to taste. Suitably, for the sauce base composition, the water is added in such quantity that the composition, which is ready to be heated, to obtain a cooking sauce comprising between 30 and 80% by weight of water and preferably 40-70 and still more preferably in the range of about 50 to about 65% by weight. In the sauce base of the present invention, other ingredients may be present, which improve the quality and is similar to a high quality home-cooked sauce. For example, ingredients that improve taste and taste-pleasing such as salts, spices, red or white wine, or flavor components thereof such as sodium lactate, sodium succinate, citric acid, sodium tartrate, etc. may be present. potassium, sodium acetate and the like in adequate amounts. In addition, a stabilizer such as lecithin and / or monoglyceride is present in an amount between 0.05 and 2% by weight, particularly preferably between 0.1 and 1% by weight. Therefore, in a preferred embodiment, a sauce base composition has been found which can be used in the kitchen by the simple addition of water and heating and which provides excellent flavor, texture, taste and the like. In one embodiment, the sauce base comprises 40-70% by weight of a fat or fat blend, 2-8% by weight of skim milk powder, 1 -3.5% by weight of a whey protein, 5-12 % by weight of a starch or starch derivative which is not substantially gelled, 1-5 and preferably 2-4% by weight of gelatin, 0.2-1% by weight of lecithin, 3-6% by weight of a salt comprising a flavoring compound such as a broth flavor, 3-8% by weight of a red or white wine or flavoring components thereof in equivalent amounts, and 10-25% by weight of water. In the preparation of a sauce by the use of a base sauce composition found herein, ingredients may be added as desired, such as onions, garlic, cheese, tomatoes, spices, and the like. The sauce base composition can be prepared as a dry, powdery product, which is to be mixed with water, as a concentrate to which water has to be added, or as a base sauce that does not need to be added Water. Once the water has been added, if needed, the composition is heated, and a desired viscosity balance is obtained by swelling the binders. Advantageously, the sauce base composition comprises 10-35% by weight, preferably 15-30% by weight of water. The sauce base composition can be easily prepared by the use of technology commonly applied to food products comprising fats, such as the preparation by the use of technology for margarine, for example the use of rotators, or by the use of a mixer of Hobart. It was found that the microbiological stability of the product is higher, also for the emulsion type products, which means that the product after partial use can be used up to 6 weeks after it if stored at cold temperatures. The sauce base composition comprising water can be a continuous water or continuous fat product, depending on the amount of fat and preparation method used. However, a continuous fat sauce base composition is highly preferred. The continuous fat sauce base shows improved microbiological stability compared to the continuous water sauce base composition. Additionally, a sauce prepared from a continuous fat sauce base composition has very good taste and taste.

In the sauce base composition, 1-20% by weight of a starch is present which is preferably not highly gelled. This means that the starch in the sauce base composition has not been heated to a temperature and for a sufficient time to gel. The gelling can take place during the preparation of the sauce base, for example, after its pasteurization. However, if the sauce base product of the invention is subjected to a light microscopic analysis, the starch particles, which are known to be characteristic for a starch which has not gelled, are shown. It can be applied as a starch material, unmodified, modified and hydrolyzed starch and mixtures thereof. The use of unmodified and / or modified starch is preferred. Examples of suitable starches are corn starch, Thermflow ex National starch, or Snowflake ex Cerestar. Preferably, the starch is present in an amount between 1 and 15% by weight, more preferably between 4 and 10% by weight, without the presence of gelatin. In the case that gelatine is present, greater quantities of starch are used to achieve the same consistency. In addition to the starch, one or more hydrocolloid binder materials may be present. Suitable examples are guar gum, carrageenan, agar, xanthan, pectin, LBG, CMC and the like. Depending on the presence and amount thereof of any binder, other amounts of starches that were indicated above may be preferred. The fat can be applied in an amount between about 5 and 80% by weight. In a continuous fat product which is preferred, an amount of applied grease between 10 and 80% by weight is desired. A range of fat between 20 and 70% by weight is desired, for reasons of taste, texture, taste and consumer desires to reduce calorific food products while for a comparable product at home prepared from fresh sauces, a product that includes between 40 and 60% in weight in fats. It has been found, however, that good sauces can also be prepared from a high-fat sauce base, (ie, up to 80% or even a little more) and with very little or no water. To this type of sauce base, it was found in particular that the addition of some gas to the composition is very advantageous, as well as the benefits were observed in particular improved structure and emptying to be greater compared to the low fat content compositions and high in water. 0.25-5% by weight of gelatin is present for reasons of taste and consistency of taste, and appearance of the sauce. Preferably, gelatin and modified or unmodified starch are present in a weight ratio of about 2: 1 to 6: 1 and preferably 3: 1 to 4: 1 of starch. jelly. Lacprodan 80 ex Danmark protein can be applied as a whey protein. Preferably, the sauce base comprises 0.5-5% by weight of a whey protein, more preferably 1-4% by weight and particularly 2-3% by weight. The skim milk, either as powder or as a fluid is preferably present in an amount of 0.5-10% by weight, calculated as dry powder, more preferably 1 -8% by weight and particularly 3-6% by weight. Optionally, the fatty phase comprises some monoglyceride to improve the stability of the emulsion. For the preparation of the sauce base of the present invention, it is preferred that a water phase (or, if water is not used, the "second" phase) and a fatty phase are prepared separately. In a suitable manner for the preparation, for the water phase, the dry components are advantageously added except for the fat (and, if applicable, monoglyceride and / or lecithin) to a heated mixture of water, and optionally, came from a At about 70-100 ° C, the starch is added at the end. The ingredients of the fatty phase are heated to a temperature of about 40-80 ° C. In this preferred method of preparation, these phases are mixed by the use of a Turrax mixer, and the mixture is added to a rotator or a Hobart mixer.

In yet another method for the preparation of the sauce base, the fatty phase, the starch (component) and the whey protein are mixed, and in the water phase or second phase, the other components are mixed, after which the two phases are mixed and, preferably, added to a rotator and, optionally, to a crystallizing unit. If a dry powder sauce base is prepared, the ingredients can be mixed, homogenized and subsequently spray-dried. To prepare a sauce base composition containing water, one or more rotators are advantageously used, and, optionally, crystallizers. Another advantageous method for the preparation is the mixing and homogenization in a Hobart mixer. These techniques are relatively simple and well known methods for the preparation of viscous fat-containing food products, such as margarines. The structure of the sauce base containing water can be altered by the addition of a gas such as air, carbon dioxide or preferably nitrogen, by methods well known in the art. Without the addition, a product containing 15-25% by weight of water has a morphology similar to a very rigid pâté, while the addition of gas provides a structure similar to a whipped cream, soft, pourable. If a gas is added, it is preferred that some hard fat be present in the fat composition applied in the sauce base composition. The invention is further illustrated with the following examples.

Example I A sauce base for cooking is prepared as follows: It is heated 52.8% of a fat blend of 80% bean oil, 10% hydrogenated palm oil with a melting point slip of 44 ° C and 10% an inter-esterified hydrogenated mixture of palm oil and palm kernel oil with a melting point slip of 45 ° C at a temperature of 60 ° C, and 0.33% lecithin (bolee ztd) is added to form a fatty phase. A water phase is prepared by heating a mixture of 18.64% water and 5.5% red wine at 85-90 ° C, and the addition of 4.4% skim milk powder, 2.0% Lacprodan 80, 3.3% gelatin 100 Bloom ex Sanofi, 4.4% flavor of broth. 0.13% potassium sorbate, 0.79% Na lactate, 0.15% Na2 succinate, 0.03% citric acid, 0.91% Na Na tartrate, 0.02% Na acetate, and, after these ingredients have been added, add 6.6% of Snowflake 6301 ex National Starch.

The water phase is dispersed in the fatty phase by the use of a Turrax mixer, and the dispersion obtained at 50 ° C is maintained. The mixture is added to a rotator (unit A) (800 rpm, temperature at the outlet hole 10-12 ° C), a second unit A (600 rpm, temperature at the outlet hole 7-8 ° C), and a crystallizer (unit C) (150 rpm, temperature in the outlet orifice of 5-7 ° C), in a total capacity of 4 kg / h resulting in product IA. The product IB is obtained after passing both units A, unit C is not applied. The obtained products are very similar and emptied. The product IA however has little structure while the product I B has more body. For these products, an equal amount of water is added, the ingredients mixed during heating, and the heat source is extinguished after the mixture boils for 30 seconds. The viscosity, flavor and texture are very comparable to the homemade cooking sauce prepared with concentrated paste or provision, wine, fermented cream and starch.

Example II A sauce base is prepared as follows: 52.8% of a fat blend of 80% bean oil, 10% hydrogenated palm oil with a slip of 44 ° C melting point and 10% of a mixture is heated interesterified hydrogenated palm oil and palm kernel oil with a melting point slip of 45 ° C at a temperature of 60 ° C, and 0.33% lecithin (bolee ztd) is added to form a fatty phase. A water phase is prepared by heating a mixture of 18.64% water and 5.5% red wine and 0.79% Na lactate at a temperature of 85-90 ° C, and 4.4% of skim milk powder, 2.0% of Lacprodan 80, 2.6% of gelatin 100 Bloom ex Sanofi, 4.4% of broth flavor, 0.13% of potassium sorbate, 0.15% of Na2 succinate, 0.03% are added. of citric acid, 0.91% K Na tartrate, 0.02% Na acetate, and, after these ingredients have been added, 7.3% of Snowflake 6301 ex National Starch is added. The water phase is dispersed in the fatty phase using the Turrax mixer, and the dispersion obtained at 50 ° C is maintained. The mixture is passed through a rotator (unit A) (400 rpm, temperature at the outlet hole 10-12 ° C), a second unit A (800 rpm, temperature at the outlet hole 7-8 ° C) , and a crystallizer (unit C) (125 rpm, with a temperature in the exit orifice of 5-7 ° C), the line operated at a total capacity of 4 kg / h. The product obtained (HA product) is very rigid but pourable. For the pourable product obtained above, an equal amount of water is added, the ingredients are mixed during heating, and the heat source is extinguished after the mixture boils for 30 seconds.

The viscosity, flavor and texture are much more comparable to home-made cooking sauce.

Example I IB The mixture obtained from the Turrax mixer is passed through a rotator (unit A) (400 rpm, temperature at the outlet orifice 22-24 ° C), a second unit A (600 rpm, temperature at the exit orifice 1 7 -19 ° C), and a crystallizer (unit C) (125 rpm, with a temperature in the outlet orifice of 14-15 ° C) at a total capacity of 8 kg / h. The product obtained is similar to that of Example HA. To this product, an equal amount of water is added, the ingredients are mixed during heating, and the heat source is extinguished after the mixture boils for 30 seconds. The viscosity, flavor and texture are much more comparable to home-made cooking sauce.

Example IIC The same process is repeated as in HA although N2 is injected before the crystallizer at a sufficient rate to obtain an excess of 50% (ie, 25% volume of N2). This results in an improved emptying, and additional ease with respect to mixing the product with water to obtain the cooking sauce.

Example III A sauce base for cooking is prepared as follows, the percentages indicated are percentages by weight based on the total weight of the final product (sauce base) obtained after mixing the fatty phase and water unless otherwise indicated : Preparation of the fatty phase: 59.6% of a fat blend of 60% bean oil, 21% sunflower oil, and 19% of an interesterified hydrogenated mixture of palm oil and palm kernel oil is heated with a slip of melting point of 44 ° C at a temperature of 60 ° C. To it is added 0.33% lecithin (bolee ztd) 7.3% starch modified ex National Starch, 2% whey protein and 0.0024% B-carotene (10%) to form a fatty phase. Prepare a water phase using 18.94% water and 3.5% seasoning flavor, 4.4% skim milk powder, 2.6% gelatin (250 Bloom ex Sanofi), 0.13% potassium sorbate, 0.91% tartrate K Na and 0.02% caramel powder and a minor amount of Na acetate, citric acid and Na succinate are mixed until a homogenous aqueous mixture is obtained (pH 4.7). The water phase is dispersed in the fatty phase by the use of a Turrax mixer, and the dispersion obtained at 60 ° C is maintained. The obtained mixture is added to a rotator (unit A) (1000 rpm, reference temperature 22 ° C), a second unit A (1000 rpm, reference temperature 20 ° C), and a crystallizer (unit C) (75 rpm) ), at a total capacity of 60 kg / h. This product is then added to a unit A to which 10% of nitrogen has been dosed (based on the total weight of the composition) (unit A operated at 1000 rpm, reference temperature 16 ° C), and subsequently to the unit C operated at 100 rpm, a margarine-like sauce base is obtained which is very pourable, which after the addition of approximately 130 cl of water per 100 g of sauce base, heating and stirring in a saucepan results in a excellent sauce of good flavor, good texture, very much comparable to the sauce for homemade cooking prepared with concentrated paste or provision, fermented cream and starch.

Example IV A sauce base for cooking is prepared as follows, the percentages indicated are percentages by weight based on the total weight of the final product (sauce base) obtained after mixing the fatty phase and water unless otherwise indicated : Preparation of the fatty phase: 78.5% of a fat mixture of 60% bean oil, 21% sunflower oil and 19% of an interesterified hydrogenated mixture of palm oil and palm kernel oil with a slip of melting point of 44 ° C at a temperature of 60 ° C. To it is added 0.42% lecithin, 9.2% modified starch, 2.5% whey protein and 0.003% 10% B-carotene to form a fatty phase. A second phase is prepared using 3.779% of a seasoning flavoring compound, 4.54% of skimmed milk powder and 0.025% of caramel powder mixing until a homogeneous aqueous mixture is obtained. The phases are mixed by the use of a Turrax mixer, and the mixture obtained is maintained at 60 ° C. This product is then processed as described for the mixture obtained in Example III. A phase of good sauce is formed which is easily pourable, even though no water is added! To that mixture, approximately 200 cl of water are added per 100 g of sauce base. After heating, boiling for about 30 seconds and stirring, you get a nice sauce, good taste with good structure and texture.

Claims (12)

1. CLAIMS 1 . A continuous composition of fat suitable for the preparation of sauces, which in addition to the fat comprises a flavoring and a protein, characterized in that the composition is a sauce base comprising 5-80 parts by weight of a vegetable fat or mixture of fats , the total fat composition having a level of trans unsaturated fatty acid residues of less than 4%, 0.5-15 parts by weight of dry milk dispersible water ingredients, 1-20 parts by weight of a starch or a product similar to a starch, such as starch derivatives, modified starch and hydrolyzed starch, up to 40 parts by weight of water, and flavoring compounds, and, optionally, 0.25-5 parts by weight of gelatin or a similar hydrocolloid.
2. 2. The continuous composition of fat, according to claim 1, characterized in that the fat composition is substantially free of trans unsaturated fatty acids.
3. 3. The continuous composition of grease, according to any of claims 1 or 2, characterized in that it comprises a stabilizer such as lecithin in an amount between 0.05 and 2% by weight, preferably in an amount between 0.1 and 1% by weight.
4. 4. The continuous fat composition according to any of claims 1 - 3, characterized in that it comprises 40-70% by weight of a fat or mixture of fats, 2-8% by weight of skimmed milk powder, 1 -3.5% by weight of a whey protein, 5-12% by weight of a starch which has not been substantially gelled, 2-4% by weight of gelatin, 0.2-1% by weight of lecithin, 3-6% by weight of a salt comprising a flavoring compound, 3-8% by weight of red or white wine or equivalent amounts of flavoring components thereof, and 15-25% by weight of water.
5. 5. The continuous composition of grease, according to any of claims 1-4, characterized in that the use is made of a modified starch.
6. 6. The continuous fat composition according to any of claims 1-5, characterized in that the starch is present in an amount between 1 and 15% by weight, more preferably between 4 and 10% by weight.
7. 7. The continuous fat composition, according to any of claims 5 or 6, characterized in that 0.25-5% by weight of gelatin is present.
8. 8. The continuous fat composition according to claim 7, characterized in that the modified or unmodified starch in the gelatin are present in a weight ratio of about 2: 1 to 6: 1 and preferably 3: 1 to 4: 1 of starch gelatin.
9. 9. The continuous composition of grease, according to any of claims 1 - 8, characterized in that the fat is present in an amount between 40 and 60% by weight.
10. 10. The sauce prepared by the addition of water or an aqueous liquid to a composition according to any of claims 1-9 and heating the obtained mixture. eleven .
11. The process for the preparation of a sauce base according to any of claims 1 to 9, characterized in that the sauce base composition is treated with a gas such as air, carbon dioxide or nitrogen to obtain a cream-like structure. whipped
12. 12. The process, according to claim 11, characterized in that the sauce base is prepared by the use of one or more rotators and optionally, one or more crystallizers.