MXPA99006411A - Concentrado de sopa y sa - Google Patents

Abstract

The present invention relates to stable concentrates in the environment which produce, when diluted with an aqueous liquid, a finished sauce, soup or meat juice. The environmental stability is aided by a pH of

Description

CONCENTRATE OF SOUP AND SAUCE FIELD OF THE INVENTION The present invention relates to stable concentrates at room temperature which provide, upon dilution with an aqueous liquid, a sauce, soup or finished meat juice.

BACKGROUND OF THE INVENTION Many products designed as concentrated salsa or soup products have been developed in the past, which the user can turn into a soup or sauce by dilution with water. US 5,332,585, 4,468,551, and 4,363,824 disclose a process for the preparation of dry, granular soup or sauce concentrates. US 3,996,993 and GB 1355907 describe soup concentrate and sauce in the form of bars or solid blocks. US Pat. No. 3,652,299 discloses similar compositions in the form of granules and spheres. United States document 4,612,197 (or its equivalent, European document EP 166 284) discloses a sauce improver in tubes. The product described is designed as a means through which butter, egg, cream and other ingredients can be added to soups, and sauces already prepared in order to improve the consistency, taste and appearance. The compositions described have a pH of 5.6-5.8 and contain egg yolk, cream, butter fat, salt, and flavorings. Some compositions contain appa-carrageenin skimmed milk powder or modified potato starch. EP 835614 discloses a sauce aid in the form of an oil-in-water emulsion which contains, in addition to oil and water, non-gelatinized starch and vegetable powder in finely divided form. It is reported that emulsifiers are not desirable in such formulations. Products such as those described above are difficult to dose because they are in solid form, they are not products stable at room temperature or they are products which only have environmental stability until the time of use or do not provide a finished sauce or soup.

BRIEF DESCRIPTION OF THE INVENTION There has been a demand for concentrated base products which are of convenient use, provide a sauce, soup or meat juice finished only by dilution with water or an aqueous liquid. The composition should be such that no other components besides water need to be added to arrive at the fully structured and finished sauce, although these additional components are not excluded. In addition, the product must be stable to microbes at room temperature, preferably even after opening the packaged product. Preferably, the product must also be physically stable under ambient conditions (i.e., without oil oozing or substantial phase separation). Preferably, the product must be capable of being poured, supplied by pressure or by spoonfuls. It has been found that the above objects can be satisfied (in whole or in part) by means of a soup or sauce base comprising (in percentages by weight): a. fat or oil, in an amount of 10-70% b. thickener based on starch, with a quantity of 2-35% c. water, in an amount of 10-60% d. emulsifier based on egg yolk, in an amount of 1-12% e. acid or organic acids, in an amount of 0.1-6%, of which at least 10% is acetic acid. F. salt, in an amount of 1-8% g. a flavoring composition, in an amount of 1-35%, wherein the pH of the composition is less than 4.5.

Preferably, the pH of the above compositions is 4.0 or less. As a lower limit, a pH of at least 3.0, more preferably at least 3.5, is preferred. The pH decrease can be carried out by incorporating acids such as acetic acid, lactic acid, citric acid and the like in these compositions, in an amount sufficient to obtain the desired pH.

DETAILED DESCRIPTION OF THE INVENTION The above concentrated compositions can be converted into a sauce or soup by simply diluting them with hot or cold water or an aqueous liquid such as for example wine, milk, water, which is used to cook meat or vegetables, or mixtures thereof. Generally, some agitation will be necessary to obtain a homogeneous mixture. Heating will usually be necessary to obtain an adequate consistency. The finished soups and sauces generally contain the same amount of salt (approximately 0.5-1.5%). Therefore, the amount of salt present will depend on the desired dilution factor to obtain the finished soup or sauce. For example, a concentrated base product containing 4% salt will be diluted, for example, using one part of concentrated base composition and four parts of water. In order to obtain the desired salt content upon diluting the concentrates according to the invention, these concentrates preferably contain at least 3% salt, and preferably not more than 6%. The high salt content will reduce the activity of water A, which increases the stability against microbes under environmental conditions. The dilution factor and the amount of thickener based on starch will determine if you get a creamy and thick soup or if you want to obtain a creamy and thick sauce. The finished soup will typically require 0.25-2% starch, while a sauce typically requires 2-5% starch, depending on the type of starch used. The amount of the starch-based thickener in the concentrated base product is preferably at least 10% and at most 25% by weight. In the soup base or concentrated sauce according to the invention the amount of fat or oil is preferably at least 20% and maximum 60% by weight. Generally speaking, the greater the amount of oil or fat present, the smaller the amount of water. The water is preferably present in an amount of at least 15% and at most 50% by weight. In order to obtain the desired flavor, consistency and homogeneity, the amount of emulsifier based on egg yolk in the base for the concentrated soup or sauce is preferably at least 1.5% and at most 10% by weight.

Although the base product according to the invention can be used without any flavoring substance to provide a white base sauce or soup to which the end user can add the flavoring substances themselves, it is generally preferred to incorporate it in advance into the soup base or sauce Concentrated a substance that imparts flavor and / or aroma. These can be known substances such as fine herbs and spices, seeds, nuts, flavoring oils, chopped vegetables (for example onions and garlic), wine, etc. In addition, to provide a specific sauce or soup, for example, soup or mushroom sauce, tomato or mustard, components (chopped) such as mushrooms, tomatoes, tomato paste, cream, mustard, particles can be incorporated into the compositions. of cheese, soy sauce, etc. Generally, such compounds will be added in amounts of 4 and 25% by weight. Although it is not preferred that all the starch is already in the expanded state in the concentrated base product, since it would have a too thick consistency to be used conveniently, it is preferred, depending on the amount of oil and water used and the packaging used, that at least part of the starch (for example 0.5-5% of the starch) is in an expanded state. The rest of the starch will expand upon heating of the concentrated base product in use, simultaneously or before diluting the concentrated base product.

For maximum convenience, the soup or sauce base according to the invention is preferably in a form that can be poured or delivered by tablespoons. This will allow the product to be packed in jars (glass), bottles (plastic and glass), tubes, and so on. To the extent that oil / fat and water are present and a homogeneous product is desired, the product will be in the form of an emulsion. It is preferred that the composition be an oil in water emulsion (0 / W). The concentrated base products according to the invention as described above can be used to prepare a ready-to-eat finished sauce by mixing it with an aqueous liquid, in a proportion of one part of sauce base with between 2 and 7 parts of aqueous liquid . The actual proportion will depend on the desired final result. The dilution can be carried out using an aqueous liquid such as water, wine, milk, cream, fruit and vegetable juices, liquid in which the vegetables, meat or fish have been cooked, etc., or any mixture of the same. If desired, other dilution amounts can be used. Likewise, the concentrated base products according to the invention as described above can be used to prepare a ready-to-eat finished soup by mixing with an aqueous liquid in a ratio of 1 part of sauce base and between 4 and 10 parts of aqueous liquid. The actual proportion will depend on the desired final result. The dilution can be carried out in the same manner as with the sauces described above. If desired, other dilution amounts can be used. The invention is further exemplified by the following examples, which should be understood as not limiting.

Examples Oil-in-water emulsions are prepared having the following compositions (in percent by weight): component A component B component c Vegetable oil 20 40 50 Starch 20 20 20 Flavoring mixture 7 7 7 Egg yolk (92/8) 2 4 5 Vinegar 2.7 1.5 1.0 Citric acid 0.1 0.1 0.1 Salt 5.0 5.0 5.0 Water 43.2 22.4 11.9 100% 100% 100% above, the vegetable oil used is soybean oil. Starch is modified corn starch (Colflo 67, from National Starch). The flavor mixture was composed of vegetable flavor, sugar, white wine flavor, garlic powder, white pepper and citric acid. The egg yolk is stabilized and pasteurized egg yolk (treated with lecithinase L-10, as is known in the art) and consists of 92% egg yolk and 8% salt. Salt is normal kitchen salt. Composition A is prepared by: mixing all the ingredients (except oil and starch), heating at 85 ° C, hold for 3 minutes and cool to below 20 ° C. - the oil and the starch are mixed to form a slurry and the product is mixed under constant mixing in a colloidal mill. Compositions B and C are prepared by: mixing all the ingredients (except oil and starch), heating at 85 ° C, maintaining for 3 minutes and cooling to less than 20 ° C adding half the oil under constant mixing homogenization in a colloid mill the rest of the oil is mixed with the starch to form a slurry and added to the rest of the formulation using constant mixing. The above compositions appear to have a water activity of about 0.96-0.98 and a pH of 3.7-3.8. All compositions A, B and C present physical and microbial stability for 2 months. Compositions B and C have a paste-like consistency, and composition A has a liquid consistency. The compositions can be converted into ready-to-eat high-quality sauces by diluting them with water under heating and stirring for a few minutes. The dilution factor applied for all the compositions: a part of the composition A / B / C in 4 parts of water.

Claims (16)

1. Soup or sauce base concentrate, which comprises, in percentages by weight: a. a fat or oil, in an amount of 10-70% b. a thickener based on starch, in an amount of 2-35% c. water, in an amount of 10-60% d. emulsifier based on egg yolk, in an amount of 1-12% e. acid or organic acids, in an amount of 0.1-6%, of which at least 10% is acetic acid f. salt, in an amount of 1-8% g. flavoring composition, in an amount of 1-35%, wherein the pH of the composition is less than 4.5.

2. Soup base or sauce, according to claim 1, wherein the pH is 4.0 or lower.

3. Soup base or sauce, according to claim 1, wherein the acids are citric acid, acetic acid, lactic acid or mixtures thereof.

4. Soup base or sauce, according to claim 1, wherein the amount of fat or oil is between 20 and 60%.

5. Soup base or sauce, according to claim 1, wherein the amount of thickener based on starch is between 10 and 25%.

6. Soup base or sauce, according to claim 1, wherein the amount of water is between 15 and fifty%.

7. Soup base or sauce, according to claim 1, wherein the amount of emulsifier based on egg yolk is between 1.5 and 10%.

8. Soup base or sauce, according to claim 1, wherein the amount of salt is between 3 and 6%.

9. Soup base or sauce, according to claim 1, wherein the amount of flavoring components is between 4 and 25% by weight.

10. Soup base or sauce, according to claim 1, wherein the starch-based thickener contains 0.5-5% expanded starch.

11. Soup base or sauce, according to claim 1, wherein the emulsifier based on egg yolk comprises egg yolk modified by an enzyme having phospholipase A2 activity.

12. Soup base or sauce, according to claim 1, wherein the composition is in a form that can be poured or supplied with a spoon.

13. Soup base or sauce, according to claim 1, in which it is stable in the environment.

14. Soup base or sauce, according to claim 1, wherein the composition is an oil in water emulsion (O /).

15. Process for preparing a ready-to-eat sauce, wherein the soup base or sauce according to any of claims 1 to 14, is mixed with an aqueous liquid, in a ratio of one part of sauce base and between 2 and 7 parts of aqueous liquid.

16. Process for preparing a ready-to-eat sauce, wherein the soup base or sauce according to any of claims 1 to 14, is mixed with an aqueous liquid, in a ratio of one part of sauce base and between 4 and 10 parts of aqueous liquid.