NL8303366A - Food stabilised against microbial decay - contains dextrose and fructose, at least equal sugar and water content and smaller fat content (BE 27.7.78) - Google Patents

Abstract

Food stabilised against microbial decay contains 15-45% water, sugar in wt. ratio sugar water 1-2:1, 2.5-30% fat and small but effective quantities of salts, emulsifiers, stabilisers and flavouring agents. The fat quantity is smaller than the water quantity. The dissolved material content leads to water activity 0.8-0.9. Dextrose and fructose make up >=50 wt.% of total sugar content. the compsn. contains at least one of fructose and dextrose components and unsatd. fats. The prod. can be spooned at -12 degrees C. The fats pref. consist of unsaturated and saturated fats in ratio 0.38-0. 74:1. - The foods have a flexible consistency, can be stored at deep freeze temps. but are easily handled and used on removing from freezer, without thawing. Stabilisation allows storage at room temp. Foods stabilise include oil-in-water emulsions, e.g. butter-creams, whipped cream, milk mixes, coffee creamers; filled ro coated pastries; sauces, puddings, gravies, spreads, pancake syrup, ice-cream, soup concentrates, beverage concentrates, meat-fish-, fruit and vegetable prods.

Description

j t | * i VO 4879!

Title: Microbiologically stable food preparation.

The invention relates to a microbiologically stable food preparation consisting of a mixture of water, sugar and fat with minor but effective amounts of salt, stabilizer and flavoring agent, with the proviso that the sugar is present in an amount by weight which is at least equal to the weight amount amount of water and the total dissolved material content is such that the product has a water activity of about 0.8-0.9.

Such a nutritional preparation is known from US patent 3,958,033.

These known nutritional preparations, which are used inter alia as whippable dessert gamers and as whiteners for coffee drinks, are extremely stable emulsions due to the presence of certain emulsifiers such as sodium stearoyl fumarate and sodium stearoyl-2-lactylate. They are not subject to microbial attack due to the high sugar content (reducing the water activity to about 0.8) and they do not contain any protein.

A drawback of these known food preparations is that, although they are resistant to microbial attack (including also attack by yeasts and molds), they do not have an unlimited shelf life (for example up to 20 years). Although this objection can be overcome by storing the preparations at deep-freezing temperatures (-12 ° C to o -20 C), the products are not immediately ready for use when they are taken out of the freezer and must first be thawed (which usually takes a few hours requires).

There was therefore a need for a product which is both microbiologically stable and remains spoonable at a temperature of -12 ° C.

The microbiologically stable food preparation according to the invention is now characterized in that it is a soup concentrate, the sauce, pudding product or dessert product, where if / a soup concentrate or sauce is concerned, the water content is 30-45%, the sugar is present in an amount which is about 11.5 times the amount of water, the sugar is at least about 50% glucose plus fructose and the amount of fat is 5-30%, if the preparation is a pudding product, the water content is 25-45% , fk -> -T - -2-1 * the sugar is present in an amount that is approx. 1-2 times the amount of water, the sugar consists of at least 75% glucose plus fructose, the amount of fat is 3-25% and also an emulsifier and a gelling agent are present, and if the preparation is a dessert product, the water content is 40-50%, the sugar is present in an amount which is about 1-1.5x the amount of water, the sugar in front of at least 75% of glucose plus fructose and a gelling agent is also present.

The nutritional preparations according to the invention remain liquid (pourable) at temperatures of about -12 ° C and are immediately usable when removed from the freezer, while remaining microbiologically stable once returned to room temperature for 12-72 hours. Furthermore, the preparations stored for a reasonable time at room temperature do not show any signs of rancidity, caramelization (Maillard reaction) or denaturation.

For example, the soup concentrate or sauce of the invention may be a soup concentrate containing edible sea fish or shellfish ("chowder") in addition to vegetables, a Newburg sauce containing haddock and vegetables, or a cocktail sauce with a water content of 35-45 % Sugar, which consists of at least about 70% glucose plus fructose, the fructose content is about 10-30% of the sugar content and a tomato-based component is present. The cocktail sauce may also contain fish whose microbiological stability has been improved by pre-treatment.

The pudding product according to the invention may contain a bacteria culture, eg a Lactobacillus Acidophilus culture, whereby a product of the yoghurt type is obtained.

All amounts in the following description are by weight unless otherwise stated. In the examples, the amounts reported are based on a 100 basis. Percentages are based on the total weight of the composition unless otherwise stated.

4 · -3-

The spoonability requirement refers to the texture or flexibility (creaminess) of the product and to the property of being able to be consumed when the product has a freezer temperature. The property of being spoonable, as this expression is used in the specification, means that the product yields a satisfactory value when tested with a standard penetrometer and / or with a standard flow test, as described in further detail. Pourable products have greater fluidity and are tested for their flow properties.

The spoonable products of the invention yielded penetrometer values greater than about 3 mm, and when they are also pourable, the products yielded a flow value of about 50 mm.

30 cm / min and greater for the first 15 min after being taken out of the freezer. These values are of great significance in comparison to those of the standard frozen products currently on the market.

Freezing and melting points of a number of products were determined using a Perkin-Elmer Scanning Calorimeter 1B.

20 Since this calorimeter is a dynamic measuring instrument, definitions used for static systems have been established for this probing system. The measurements were taken under conditions where the temperature was varied at 10 ° C / min. During the cooling cycle, the temperature at which the maximum change in 25 * heat occurs was defined as the freezing point and, conversely, during the heating cycle, the maximum was defined as the melting point (Mp.).

The values obtained are not intended for connection with points measured according to other standard methods, but they correspond to each other proportionally according to this system. Thus it was

The values for the products are listed below Commercial Standard Recipe from Example I.

freezes. melting point. freezing point melting point 35 Puddings -23.0 -1.0 -92.8 -15.0 ____ «I» -4-

The products according to the invention always turned out to be very important to deviate from those according to conventional recipes and from water itself; the freezing and melting points had decreases from o 8.3 to more than 55.6 C.

The flow properties measuring device was made of stainless steel and consisted essentially of a 35.6 cm x 30.5 cm holder with a movable floor part of the same dimensions for vertical and angle adjustment.

The floorboard was equipped with a spirit level and protractor, while the leading edge was provided with a wire support to hold the vessel containing the sample.

The following method was used to obtain the flow data: Samples were placed in graduated 600 cm 2 cylinders and frozen at -15.0 ° C for at least 24 hours. The frozen samples were taken from the freezer, immediately placed on the floorboard in a horizontal (0 °) position, and the exiting liquid was collected in graduated cylinders, measuring the volume at intervals. Temperatures were monitored using a Honeywell recorder. The temperatures of the samples in the freezer ranged from -15.6 to -13.9 ° C over a 4 week period, but did not vary more than 0.6 ° C over an 8 hour period, while the temperature in the freezer ranged from -15.0 to -9.4 ° C each time the door was opened.

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Room temperature varied approx. 1.1 C at an average of 22.2 C, while the temperatures of the samples in the original container rose from 10.6 to 7.8 ° C over the 15 min period after being removed from the freezer.

The penetrometer test used and the one used.

appliance are standard. The penetrometer is manufactured by Labline

Instrument Co., Inc., Chicago, Illinois. The instrument measures the penetration into the sample from the tip of an ebonite cone with O '·· - -' "* -5- weighing 12 g and a highest of 38.1 ion and a diameter of 38.1 mm at the foot The inverted cone is carried by a free-sliding position with a weight of 48 g For all measurements

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the sample was placed in a freezer at -21.7 ° C, then taken out of the freezer and immediately tested.

The products according to the invention have a freeze / thaw storage stability. The products were stored in a freezer unit (as briefly referred to as a supermarket type freezer unit} with a cycle of six per day 10 between refrigeration to freeze the product and heating to thaw the unit. Under these conditions the products remained acceptable and usable The whipped products were tested as follows: The samples were placed in containers with a content of 3.8 3 dm for 3 days at -17.8 ° C, then brought to a temperature of 4.4 ° C and at this temperature maintained for 2 days.

The product was tested and the cycle was repeated. The products withstood at least two such cycles and were thus considered freeze / thaw stable.

The puddings and sauces were examined for syneresis and appearance (texture). The products which are heated or reconstituted, such as, for example, Newburg sauce and "chowder", were evaluated for their properties such as mouthfeel and phase separation.

The class of water-soluble non-sugar solids, which can be added with brine, includes certain inorganic salts, which are used in amounts compatible with the taste of the product. finished product, e.g. sodium chloride and potassium chloride.

Diols and polyols, propylene glycol, sorbitol, glycerol and the like, which have a different function, namely that of antifungal agent and / or texturizing agent for the soluble solids (or dissolved materials) can be added further.

The relative weight amount of these water-soluble solids with respect to the moisture content of the total product, as they are incorporated into the product during its preparation and prior to packaging, determines the final action of the solids to provide it. required bacteriostatic effect. The content of water-soluble solids can be varied as can the content of the originally absorbed moisture within the aforementioned limits.

However, when varying these levels, the ratio between the water-soluble solids in solution and the water should be adjusted to obtain the desired osmotic pressure.

Foods with a high sugar content tend to brown non-enzymatically. This phenomenon is caused by complex reactions between the amino groups of proteins and the keto groups of sugars and is known as the Maillard reaction. This non-enzymatic browning leads to an undesired darkening of the food as well as undesirable odors and flavors. These reactions can also reduce the nutritional value of the foods. Sugars such as glucose are known to be useful at levels less than sucrose to achieve an equivalent bacteriostatic effect, but they are reducing saccharides subject to the unwanted reactions of the Maillard type. Fructose is even more susceptible to browning. However, this reaction and other oxidative reactions are progressively slowed as the temperature is lowered from room temperature through refrigerator temperatures to freezer temperatures. Because the preparations according to the invention are generally stored at refrigerator temperatures and freezer temperatures, the high contents of glucose and fructose are therefore no problem.

Sugars useful according to the invention include A · »» * l "1? *?

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-7- the monosaccharides, disaccharides and polysaccharides and their degradation products; for example pentoses / including aldopentoses, methyl pentoses, keptopentoses, such as xylose and arabinose; a deoxyaldose such as rhamnose, hexoses and reducing saccharides such as aldohexoses such as glucose, galactose and mannose; the ketohexoses, such as fructose and sorbose; disaccharides, such as lactose and maltose; non-reducing disaccharides such as a saccharode and other polysaccharides such as dextrin and raffinose; and hydrolysed starches containing oligosaccharides as components. For example, commercially available invert sugar mixtures containing glucose and levulose, as well as maltoses and corn syrup solids, are used. The sugars must have a low molecular weight in order to have a large effect on the osmotic pressure of the sugar solution. Polyvalent alcohols can replace some of the sugars used according to the invention and are therefore covered by this term, i.e. about 0.5 to 5% of the recipes may consist of a polyvalent alcohol such as glycerol and the like.

The nutritional preparations according to the invention may still contain an antifungal agent in an amount sufficient to prevent the growth of yeasts and molds. Sprinkle salts, such as, for example, potassium sorbate, as well as sorbic acid, can be used individually or in combination. Propylene glycol, used alone or in conjunction with other humectants, such as sorbitol, to soften the product, can also serve as an antifungal. The amount of the anti-fungal agent is selected to obtain the desired results and to be present in a minor amount, about 0.1% or more, depending on the agent chosen and the special product composition, although even smaller amounts of the order of 50 ppm can be used in the case of some antifungals, such as pimarcin. Potassium sorbate dissolved in water can be sprayed on the surface of the food or the food can be dipped in the solution; other antifungals are suitable for surface application, e.g., para-35 ester esters (p-hydroxybenzoate), such as propyl and methyl paraben (methyl p-hydroxybenzoate). Cellophane and other food wrappers can be spray-coated with a sorbic acid solution, but impregnation or powdering with sorbic acid or potassium sorbate is preferred. Antifungals that can be commonly used are benzoic acid, sodium benzoates; propionic acid, sodium and calcium propionate; sorbic acid, potassium and calcium sorbate, propylene glycol, diethyl pyrocarbonate and menadione sodium bisulfite (vitamin K).

5 Other; those skilled in the art may also be added to impart a characteristic effect of the compositions of the invention. Typical examples of such ingredients are flavoring agents, coloring agents, vitamins, minerals, etc. Suitable flavoring agents can be used to give the product the taste and aroma of vanilla, cream, chocolate, coffee, maple syrup, spices, mint, butter, caramel, fruit or other flavors. and give smells. In addition, certain polyols, such as sorbitol and mannitol, can be used to modify the feel of the product in the mouth. Furthermore, use can be made of other additives, such as phosphates and the like, because of their known functions. Different types of components used are described below.

Highly unsaturated fats are safflower oil, corn oil, soybean oil, cottonseed oil and sunflower oil. These include fats, 20 having an iodine value of at least about 50, which include the partially hydrogenated fats and the more unsaturated fats having an iodine value greater than about 100. These fats are recommended for dietetic reasons.

The saturated fats include the hydrogenated oil products from coconut, cottonseed, corn, soybeans, groundnuts, olives, etc. Fats having a melting point of 32.2 - 34.4 ° C are preferred, ie the melting point should be lower than the body temperature.

A wide variety of emulsifiers can be used in amounts of the same order as in the o / w -30 emulsions of the prior art, e.g. from about 0.1-5%, preferably from about 0.2 -1.5%. They promote a stable emulsion and improve the beating ability, in particular its degree. More suitable emulsifiers include hydroxylated lecithin, mono-, di- or polyglycerides of fatty acids, such as monostearin and monopalmitin; polyoxyethylene ethers of fatty acid esters of polyhydric alcohols, such as polyoxyethylene ethers of sorbitan monostearate (Polysorbate-60) or the polyoxyethylene ethers of sorbitan distearate; . «X T * ^ T w» .Λ Λ

1, 0000, -9-fatty acid esters of polyhydric alcohols, such as sorbitan stearate; mono and diesters of glycols such as propylene glycol mono stearate and propylene glycol monopalnitate, succinoylated mono glycerides and the esters of carboxylic acids such as lactic acid, citric acid and tartaric acid with the mono- and diglycerides of fatty acids such as glycerol-lactopalmitate and glycerol -lactostearate. The fatty acids used in the preparation of the emulsifiers include those derived from talc and coconut oil, cottonseed oil, palm oil, peanut oil, soybean oil and marine oil. Many mixtures of emulsifiers are used on a commercial scale and are readily available according to known techniques. For example, it may be desirable to provide a controlled balance between hydrophilic and lipophilia (HL3), eg, with a lipophilic emulsifier, such as glyceryl monostearate or sorbitan monostearate, with a hydrophilic material, such as polysorbate-60.

The compositions of the invention also contain one or more stabilizers or hydrophilic colloids to improve the bulkiness and texture of garnishes and to aid in providing freeze / thaw stability. These stabilizers are natural, ie vegetable or synthetic gums, and may include, for example, carrageenan, guar gum, alginate, xanthan gum and the like, or methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethyl cellulose ("Methocel 65 HG"), microcrystalline cellulose, etc. and mixtures thereof. For example, a gum or combination of gums with a sugar, eg glucose, is used as the carrier. The amount of these stabilizers can be varied within wide limits, according to the amounts required in the known blends, generally from about Q-2%, preferably from 0.1-0.5%.

Protein concentrates and isolates are useful to improve the nutritional properties of the composition and to promote and maintain whipped structure. Protein also promotes emulsification and flavor. Neutral flavored protein concentrates with a wide fiber content within wide limits, neutral flavored soy proteins, milk powder and dietary proteins are all useful, in the -Γ *: 3: 3 3 <0 -10- general in concentrations of approx. 0- 10%, preferably from about 0.3-3%. Use can also be made of a protein, such as sodium or calcium cellate, which is customary in whipped garnishes, or as a substitute thereof a protein hydrolyzate in an appropriate amount.

Many types of salts are used in the compositions of the invention for imparting flavor, including table salt (sodium chloride), sodium or potassium phosphates, citrates, chlorides and the like in amounts of 0-5%, but preferably 10 of approx. 0.1-1%.

Antioxidants, such as butylated hydroxytoluene, butylated hydroxyanisole and tert-butylhydroquinone, can be used in minor amounts (eg, "Tenox 22" as an antioxidant).

Consumable acidifying agents, such as, for example, phosphoric, tartaric, malic, citric, fumaric, hydrochloric and the like edible food acids, are suitable for giving the composition a particular acid, controlling the pH or serving as a preservative.

Below is a list of the components that can be used according to the invention.

The corn starch used is a highly modified waxy starch derived from amylopectin and marketed under the trademarks (A) "Amaizo Polar Gel 10" by American Maize-25 Products Co., New York, New York, and (b) "F4-283 Starch" by Α.Ξ. Staley Manufacturing Co., Decatur, Illinois.

The fructose-glucose syrup ("Isosweet") useful according to the invention contains 29% water and 71% sugars (50% glucose, 42% fructose, 1.5% maltose, 1.5% isomaltose and 5% higher saccharides).

30 A concentrated fructose glucose syrup contains 23.5% water and the rest consists of 55% fructose and 45% glucose. A fructose concentrate is an aqueous syrup with 80% sugar, 90% of which is fructose and the rest is glucose.

The corn syrup used has a moisture content of 22.5% 35 and a glucose equivalent of 29.0 (8.4% glucose, 14.6% maltose, 3.6% trisaccharides and 68.4% tetrasaccharides and more) and is marketed under the trademark "Amaizo Lodex C Com Syrup" by American Maize-Products Co., New York, New York.

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Soy apron concentrate is prepared from soy flake jug extracted with a solvent system, immobilizing the main protein reaction and removing the water-soluble carbohydrates, minerals and other ingredients. The extracted product is dried and ground. The concentrate is marketed under the trade name "Promsoy-100" by Central Soya. Whey protein concentrate is marketed under the trademark "Empro-50", which contains 53.6 parts. protein and 26.5 parts. contains lactose. A whey-10 protein liberated from lactose can also be used.

Soybean oil type 106 is a 100% soybean oil, which is slightly hydrogenated to an iodine value of 106.

Type-106 hard butter is a mixture of 45% palm kernel oil, which has been rearranged with 5% palm oil and 50% palm kernel oil hydrogenated to a Wiley melting point of 41.1 ° C and which has an iodine value of maximum 1.5 .

A standard mixture of mono- and diglycerides is used in many recipes. It is marketed under the trade mark "Drewmulse 20" by PVO International, Ine., Boonton, New Jersey, 20 and. It has an α-mono constituent content of 43%. It has an iodine value of 2.5, melting point. of 60.0 ° C and is prepared by glycerolysis of animal or vegetable fats.

"Tenderex" emulsifier is a mixture containing Polysorbate-60 (11.9%), sorbitan monostearate (31.6%), mono- and diglycerides of fatty acids (2.3%), propylene glycol (9.5%) and water (44.3%).

-12-

The invention is further elucidated by means of the examples below.

Example I

Puddings obtained according to the invention are useful as a ready-to-eat foodstuff that can be packaged in any conventional packaging for storage in a freezer.

The pudding retains its soft texture at frozen temperature and is microbiologically stable at room temperature. Unlike canned puddings is for. the pudding of the invention does not require sterilization and expensive packaging and unused portions can be stored in the refrigerator, or even at room temperature, for later use. Furthermore, unlike conventional frozen puddings, the pudding according to the invention does not crystallize and does not set, resulting in deterioration of the texture, nor is it necessary to thaw the pudding before it can be consumed.

The puddings according to the invention consist of an oil-in-water emulsion with about 30-40% water, sugar in a ratio of water of 1-1.5: 1 and about 15-25% fat. When the sugar does not contain fructose and the fat is saturated, the product tends to have a somewhat coherent consistency and the sugar to water ratio is maintained at a value closer to the upper limit of the indicated range. The amount of glucose plus fructose is preferably about 70-100% of the sugar content. The use of unsaturated fats, such as, for example, soybean oil, would be desirable in view of its flow and nutritional properties. Minor amounts of conventional stabilizers, emulsifiers and flavors or flavors can also be used.

j A pudding was prepared from the following ingredients in the indicated amounts:

Ingredients Quantity (1) pudding emulsion 66.29 (a) water 31.72 (b) Polysorbate-60 0.20 35 (c) guar gum 0.07 (d) sorbitan monostearate 0.13 (e) sodium caseinate 0.86 (f) glucose 0.66 "7 Λ 'Z ~' * i 'J * -13- continued table

Ingredients Quantity (g) sucrose 14.72 (h) hard butter 5.30 (i) coconut oil 12.60 5 (j) potassium sorbate 0.03 66.29 (2) glucose 33.14 (3) sodium alginate 0.23 ( 4) vanilla flavor 0.11 10 (5) calcium chloride (10% * s solution) 0.23 100.00

The pudding emulsion (components (a) to (j)) is a conventional product, prepared by heating the water (a) at 60.0 ° C, adding the other ingredients, heating the solution to O o 15 68.3 C to 71.1 C, homogenizing in two stages under a pressure of 490 resp. 35 kg / cin and cooling at 1.1-3.3 C. The pudding mixture according to the invention was prepared by pre-mixing the glucose (2) and the sodium alginate and adding it to the standard pudding emulsion at 65.6 ° C after which the other components, (4) and (5) are added.

The product has a slightly elastic character and, at -21.7 ° C, a penetrometer value of 29.3 mm, compared to a commercially available pudding ("Rich's Chocolate Pudding") which gave a penetrometer value of 1.3 mm. The water activity of the pudding averaged 0.852 at 22.8 ° C.

Example II

A yogurt type product, an acidophilus pudding, was prepared to have the properties of the pudding described in Example I.

The acidophilus pudding contains about 25% to 40% water, sugar in a water ratio of 2-1: 1 and about 3-15% fat. The amount of fructose and glucose amounts in total to about 50-100% of the sugar content.

A suitable recipe is: a * —r τ R. v i 0 '* -14-

Ingredients Quantity (1) pudding emulsion 50/00 (2) glucose 32.50 (3) sodium alginate 0.20 - 5 (4) fructose glucose syrup 15.00 (5) Lactobacillus Acidophilus culture 2.00 (6) calcium chloride (10 % solution) 0.26 (7) buttermilk flavor 0.04 100.00 The pudding emulsion (1) used as a component was the same as that described in Example I.

The product was prepared by pre-mixing the glucose (2), syrup (4) and sodium alginate (3) by adding this mixture to the pudding emulsion (1) at 65.6 ° C, the resulting mixture cooling to 4.4 C and adding the other ingredients (5) to (7). The product contained 28% water and 54.7% sugar.

The product was frozen overnight and immediately after removal from the freezer it appeared to be spoonable, while a conventional yogurt ("Dannon") was hard and had to be thawed before eating.

Example III

A gelatin type pudding was prepared, it retained its texture at freezing temperatures and was microbiologically stable at room temperature.

The product contains about 40-50% water, sugar in a ratio of 1-1.5: 1 to water, and a gelling agent. The sugar has a low molecular weight and consists mainly of glucose and / or fructose in a total amount of about 75-100% of the sugar content.

30 An example of a recipe is:

Ingredients j Amount (1) of water 49.40 (2) glucose 50.00 (3) sodium alginate 0.25 35 (4) coloring 0.05 (5) flavoring 0.05 (6) calcium chloride (10% solution) 0.25 100.00 ^ *** ^

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The product was prepared by premixing the glucose and the sodium alginate and adding the resulting mixture to the water which had been heated to 65.6 ° C, after which the other ingredients were added.

The product was placed in a freezer overnight at -21.7 ° C and immediately after it had been removed, it could be spooned; it gave a penetrometer value of 10.3 mm. A conventional gelatin type pudding ("Jell-0") was hard and gave a penetrometer reading of 0.7 mm under the same conditions.

Example IV

A shrimp cocktail sauce was prepared. It had the property of remaining edible at freezing temperature and microbiologically stable at room temperature. The shrimps themselves can be prepared according to the technique of impregnating with a large amount of dissolved material in order to make the product microbiologically stable and tender at deep-freeze temperatures.

The sauce according to the invention contains approx. 35-45% water, sugar in a ratio to water of approx. 1-1.5: 1. The sugar mainly consists of glucose and fructose as 70-100% of the total sugar content. The fructose content comb amounts to about 10-30% of the sugar content. In addition, conventional ingredients such as ketchup (or other tornate product), horseradish, salt and flavoring agent are added.

* 25 A sauce with the following composition was prepared:

Ingredients Quantity (1) ketchup 41.877 (2) water 10.10 (3) horseradish 4.90 30 (4) starch (soluble) 0.75 (5) lemon juice concentrate 0.31 (6) salt 1.92 (7) black pepper 0.003 (8) spicy sauce 0.27 35 (9) glucose 23.92 (10) fructose glucose syrup 15.95 100.00 '>

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-16-

The ketchup contains approx. 68.0% water and 12% sugar, eg sucrose. The sauce is prepared by mixing ingredients (1) to (8) together into an even mixture. The mixture is then heated to 71.1 ° C and held at this temperature, while the glucose (9) and the syrup (10) are mixed at medium speed for 10 min. 3 parts. of the sauce on 1 dl. of the treated shrimps are mixed together to obtain the final product.

The shrimp can be treated to reduce their moisture content to a value of less than 50% and to introduce dissolved materials consisting of sugars, polyhydric alcohols and salts to reduce the water activity of the shrimp to 0.90 and less, ie up to 0.75. This can be done by boiling the prawns and then dipping them in a stabilizing solution with a concentration of water-soluble compounds sufficient to effect the desired transfer of dissolved material and reducing the water activity. usually at an elevated temperature and pressure. The shrimps are e.g. placed in the solution below, which was heated to the boil, and then left to stand at room temperature overnight.

Components Amount of water 47.4 propylene glycol 44.3 25 sodium chloride 7.4 potassium sorbate 0.9

These shrimp were placed in a freezer overnight and when they were removed therefrom they were soft and ready for consumption. An optionally usable process is to use the same technique with a shrimp flavored fructose 1 glucose syrup having a salt content of about 5.10%. j

The cocktail sauce yielded a penetrometer value of 22.4 mm. A conventional frozen cocktail sauce (Kitchen's of The Oceans Inc., Dearfield Beach, Florida) yielded a penetrometer reading of 6 mm when examined under the same conditions.

Example V

Frozen "clamchowder" concentrate ("clamchowder" is an O.>>. 1. · ✓ w -17- dish mainly prepared from shellfish), as it is marketed today, is usually thawed before being is used. Otherwise, it is difficult to remove from the can, and if it is removed from the can and placed in still solid condition in boiling water or a hot pan, it will sink to the bottom of the pan and burn. According to the invention, a clam chowder concentrate can be prepared which flows at frozen temperature. This product can be easily removed from the vessel it is in and mixed with water or milk to prepare the final product.

The clam chowder concentrate contains about 30-45% water, sugar in a ratio to water of about 1-1.5: 1 and about 5-30% fat (saturated or not). The sugar preferably contains about 10-40% fructose, and the content of fructose plus glucose is about 75-100% of the total sugar present. The product includes a standard mixture of finely chopped vegetables, a stabilizer such as corn starch; salt, spices and flavoring or flavoring agents. Other usual ingredients, such as e.g. milk powder, can be added.

A clam chowder concentrate was prepared from the following 20 ingredients in the stated amounts:

Ingredients Quantity (1) margarine 7.32 (2) potatoes (chopped) 4.05 (3) celery (chopped) 5.03 25 (4) onions (chopped) 2.81 (5) mushrooms (chopped) 2.23 (6) garlic (chopped) 0.07 (7) corn starch 1.31 (8) stewed tomatoes 22.68 30 (9) salt 0.23 (10) black pepper 0.03 (11) Worcestershire sauce 0.78 (12) sherry (wine) 0.78 (13) fructose glucose syrup 20.05 35 (14) glucose 32.63 100.00

The product was prepared by melting the margarine (1) and adding the vegetables (2) to (6) and lightly frying them. Optionally, materials dissolved in the vegetables can be introduced to control their stability and texture, according to the procedure of Example IV. The salt (9) and the pepper (10) are added. Separately, the corn starch (7) is dissolved in the 5 stewed tomatoes (8), the resulting mixture is added to the lightly baked mixture and the whole is allowed to simmer until the mixture has thickened. The Worcestershire sauce (11) and the sherry (12) are added and the simmering is continued for 5-7 minutes. The desired amount of shellfish into which dissolved materials have been introduced (i.e. about 25%) is added and the whole is allowed to simmer for another 5 minutes. The shellfish can be treated with the same solutions as those used in the method described in Example IV. Finally, the sugars (13) and (14) are added and the whole is mixed well for 10 minutes.

This product had a moisture content of 42.03% and a sugar content of 46.85%. The clam chowder concentrate yielded a penetrometer reading of 3.9 mm. Their conventional frozen combination of stewed oysters and a semi-condensed soup ("Campbell's") when tested under the same conditions gave a penetrometer-20 value of 0, i.e. the combination is too hard for penetration.

The product can be frozen until desired to be used.

It is then easily dispersed in water or preferably in milk and heated. The foregoing recipe and the technique described can easily be adapted for the preparation of other soup concentrates, such as, for example, French fish soup, bound chicken soup, mushroom soup, cheese soup or soup from other fish, poultry, meat and vegetables.

Example VI

A Newburg sauce can be prepared according to the technique according to the invention, for sale as such or with shellfish, such as lobster or crab. As previously indicated, the fish can be treated to reduce its water content by introducing stabilizing solutes therein to make it micro-biologically stable at room temperature. However, since the product is stored frozen and can be used immediately after it has been taken out of the freezer, the microbiological stability requirements are not as stringent

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1, -. *. As for conventional products.

The Newburg sauce contains about 30-40% water / sugar in a ratio to water of about 1-1.5: 1 and about 5-30% fat (saturated or not). The sugar present preferably contains 10-40% fructose 5 and the fructose plus glucose content is about 75-100%, based on the total amount of sugar present. The sauce also contains milk products (whole milk and / or milk powder), salt, a stabilizer such as starch, and flavoring or flavoring agents.

In addition to the milk products, other pure products, such as eggs or egg yolks, can be added. Furthermore, fats other than milk fats can be used, in particular unsaturated or partially saturated fats, such as margarine. The sauce can contain any one of a number of other standard ingredients, each in customary amounts, which can be varied according to known techniques. The recipe for a crabnewburg sauce is as follows:

Ingredients Quantity (1) margarine 3.06 (2) egg yolk 3.33 (3) lemon juice concentrate 0.22 20 (4) whole milk (87.34% water) 39.07 (5) corn starch 1.89 (6) salt 1.11 (7) skimmed milk powder 6.88 (8) glucose 31.11 25 (9) fructose-glucose syrup 13.33 100.00

The product contained 36.92% water and 40.57% sugar (3.97% fructose, 35.84% glucose and 0.75% higher sugars). The milk products still provide about 5% sugar, but in the form of lactose which contributes relatively little to reducing the osmotic pressure.

The method of preparing this product consists of dissolving the corn starch (5) and the milk powder (7) in the whole milk (4) and adding this mixture to the melted margarine (1) and the salt (6) . The mixture thus obtained is heated and stirred until the mixture thickens. The egg (2) and lemon (3) are mixed and added to the thickened mixture with stirring.

Crab, in which dissolved materials have been added (approx. 30-40% of the total recipe) is added, with flavorings and aromas as desired, 7.

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-20- i.e. dry sherry and paprika. The product is boiled for 3-4 minutes and the sugars (8) and (9) are added and the whole is mixed well for 0 minutes.

The newburg sauce had a penetrometer reading of 14.9 mm.

5 A typical frozen "Alaska King Crab-Newburg Sauce" ("Stauffers") when tested under the same conditions was too hard to yield a measurable penetrometer reading.

Other sauces, such as thermidor, bearnaise, hollandaise and cheese sauce, can be prepared according to the previous technique.

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Claims (7)

Microbiologically stable food preparation consisting of a mixture of water, sugar and fat with minor but effective amounts of salt, stabilizer and flavoring agent, with the proviso that the sugar is present in. an amount by weight which is at least equal to the amount by weight of water and the total content of dissolved material is such that the product has a water activity of about 0.8-0.9, characterized in that the preparation has a soup concentrate, sauce, pudding product or dessert product, where if the preparation is a soup concentrate or sauce, the water content is 30-45%, the sugar is present in an amount that is about 1-1.5x the amount of water, the sugar for at least approx. 50% consists of glucose plus fructose and the amount of fat is 5-30%, if the preparation is a pudding product, the water content is 25-45%, the sugar is present in an amount which is approx. 15-2x. is the amount of water, the sugar consists of at least 75% glucose plus fructose, the amount of fat is 3-25% and an emulsifier and a gelling agent are also present and if the preparation is a dessert product, the water stop is 40-50%, the sugar is present in an amount approximately 1-1.5x the amount of water, the sugar is at least 75% glucose plus fructose and a gelling agent is also present. A "chowder" comprising a soup concentrate according to claim 1, fish and vegetables. Newburg sauce comprising a sauce according to claim 1, haddock and vegetables. Cocktail sauce according to claim 1, characterized in that the water content is 35-45%, the sugar consists of at least about 70% glucose plus fructose, the fructose content is about 10-30% of the sugar content and a tomato-based component is present. Cocktail sauce according to claim 4, characterized in that it also contains fish, the microbiological stability of which has been improved by a pre-treatment. Pudding product according to claim 1, characterized in that the water content is 30-40%, the sugar is present in an amount which is approx. 1-1.5x the amount of water and the amount of fat is 15-25%. . __ M 4 -22- Pudding product according to claim 6, characterized in that it contains a bacterial culture. f; v j