NZ540376A - A shelf stable fluid comprising starch dispersed in an aqueous base - Google Patents
A shelf stable fluid comprising starch dispersed in an aqueous baseInfo
- Publication number
- NZ540376A NZ540376A NZ540376A NZ54037603A NZ540376A NZ 540376 A NZ540376 A NZ 540376A NZ 540376 A NZ540376 A NZ 540376A NZ 54037603 A NZ54037603 A NZ 54037603A NZ 540376 A NZ540376 A NZ 540376A
- Authority
- NZ
- New Zealand
- Prior art keywords
- composition according
- starch
- composition
- viscosity
- aqueous base
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 37
- 235000019698 starch Nutrition 0.000 title claims abstract description 36
- 239000008107 starch Substances 0.000 title claims abstract description 33
- 239000012530 fluid Substances 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 64
- 230000000881 depressing effect Effects 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 20
- 239000002562 thickening agent Substances 0.000 claims description 19
- 238000001595 flow curve Methods 0.000 claims description 14
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 239000000600 sorbitol Substances 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 235000005985 organic acids Nutrition 0.000 claims description 2
- 229920005862 polyol Polymers 0.000 claims description 2
- 150000003077 polyols Chemical class 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims 1
- 239000000047 product Substances 0.000 description 19
- 235000015067 sauces Nutrition 0.000 description 19
- 235000002639 sodium chloride Nutrition 0.000 description 16
- 239000012141 concentrate Substances 0.000 description 12
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 235000013882 gravy Nutrition 0.000 description 8
- 239000011230 binding agent Substances 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 239000006071 cream Substances 0.000 description 6
- 235000011056 potassium acetate Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000019759 Maize starch Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000014156 coffee whiteners Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 235000003132 food thickener Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000003035 EU approved thickener Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003413 degradative effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
Abstract
A shelf stable fluid concentrated composition comprising starch dispersed in an aqueous base containing at least one dissolved aw depressing agent reducing aw to a value of less than 0.7, wherein the starch is in an unswollen state.
Description
New Zealand Paient Spedficaiion for Paient Number 540376
Sif-0 376
WO 2004/049822 PCT/EP2003/013233
THICKENING COMPOSITION FOR SAUCE AND THE LIKE
The present invention concerns the domain of food thickeners or binders and especially fluid or liquid food 5 thickeners or binders. The present invention concerns a shelf stable, fluid and portionable food thickener composition containing non gelatinized starch.
The texture, unctuousness as well as the viscosity of food 10 products like sauces, soups and gravy in simmered meals, like stew for example, are very important organoleptic features for this type of dishes.
The unctuousness of sauce and gravy are traditionally 15 obtained by a combination of fat and polysaccharides such as starch. Cream and butter are often used for providing creaminess and bodyness while flour gives the viscosity to the mixture.
However, the preparation of unctuous sauces like bechamel 20 is cumbersome. Indeed it involves several steps such as the preparation of a roux, i.e. heating flour in fat until desired colour is obtained, followed by addition of a liquid, then homogenization and lengthy cooking of the obtained mixture in order to produce a smooth texture as 25 well as for gelatinizing the starch granules. This is a long and cumbersome procedure.
Regarding binding and thickening of sauces, it is known in the culinary art to add a couple of table-spoons of flour, dispersing it in the cold liquid phase, bring to the boil 30 and simmering the mixture in order to develop viscosity and unctuousness.
CONFIRMATION COPY
WO 2004/049822 PCT/EP2003/013233
Some ready-for-use binders or thickeners are available on the market. These are mainly in. the form of powdery or granulated product made of non-gelatinized and/or pre-gelatinized starch agglomerated alone or with 5 maltodextrines, fat and optionally emulsifiers.
Such products are not always easy to dissolve and often lead to the formation of lumps in the saucepan. Moreover due to their fat content, these products are not always well perceived by consumer because of nutritional and 10 fitness concerns.
Starch containing dry-foods mixtures are easily manufactured and distributed to the trade as well as being stable against degradation. In order to obtain the desired 15 end product or benefit, the prescribed recipe must be followed. Also, if the consumer wishes to add further thickener in the course of the simmering of the thickened sauce, there may be some problem of lumping.
Alternatively, directly consumable, aqueous based starch thickeners are convenient, but prone to degradative changes (microbial, enzymatic, chemical or physical spoilage). In order to preserve the shelf-stability of such product, a pasteurization is necessary, such process step increases 25 the cost as well as the complexity of the manufacture. Moreover once the product is opened, its shelf-stability is not ensured anymore. The convenience of such product is not ideal because it sticks to the spoon when portioned. Moreover if one wishes to add twice the product into a dish 30 it is necessary to use another clean spoon for avoiding to introduce sauce in the pot. Also, in order to ensure good shelf-stability once opened, such compositions should
contain chemical preservatives which are not well perceived by consumers.
In EP 0 012 465 discloses pasteurized water-based 5 concentrates in sealed containers. In order to minimise the swelling of the starch during pasteurisation, the osmotic pressure of the composition is increased as to obtain a water activity (aw) of 0.77 to 0.92 using a series of suitable compounds like salts, glycerol, glucose, protein 0 hydrolysates. The disposable sealed containers (portions) are stored at room temperature until consumption. The concentrates are packaged in single-use container in order to avoid the problem of stability once the packaging is opened.
EP 0 970 619 describes ambient stable concentrates which yield, upon dilution with an aqueous liquid, a finished sauce, soup or gravy. The microbial stability is achieved here mainly by a pH of 4 or lower. Since kitchen salt is 0 also added in a proportion of 1 % to 8 %, the accompanying lowering of the water activity also helps slightly to increase the microbial stability of the concentrate. The water activity of the examples given in EP 0 970 619 is of 0.96 to 0.98 at a kitchen salt concentration of 5 %.
Another product is known from US 3 949 104. In contrast to the above examples using hot swellable (or so called cook-up starches, e.g. native starches), US 3 949 104 describes a formulation were granular cold swellable starches (e.g. chemically modified starches) are dispersed in an aqueous dispersing system containing a swelling inhibitor. In this
way, the concentrate will not thicken until it is added to a sufficient amount of water as to dissipate the inhibitor effect of the dispersing medium.
The aim of the present invention is to provide a friendly-use and convenient binder/thickener concentrated composition that is easy to manufacture, shelfstable without preservatives either packaged or after opening and that can allow the reconstitution of a thick or unctuous food product or for the thickening of liquid food products in a simple, quick and stepwise manner.
Now it has been surprisingly found by the present inventors that a new type of dispersible and fluid starch-based concentrated composition, dispersible in hot/cold liquid with minimal or no lump formation, usable as a base for sauce or as thickener/binder in foods, that can be obtained by suspending starch within an aqueous base containing at least one aw depressing agent such that the water activity of the product allows shelf stability without pasteurisation and/or adjusting the pH while preserving its fluidity.
Therefore, a first object of this invention, is to provide a shelfstable fluid concentrated composition comprising starch dispersed in an aqueous base, the aqueous base containing at least one dissolved aw depressing agent reducing aw to a value of less than 0.7, preferably less than 0.65, or to at least provide a useful alternative to other shelfstable fluid concentrated compositions.
INTELLECTUAL PROPERTY OFFICE OF N.Z.
2 0 FEB 2007
RECEIVED
WO 2004/049822 PCT/EP2003/013233
Shelf stability means here that the product can be stored at ambient temperature in a container for several months and that during this time the container may be opened repeatedly to take out an aliquot without that the product 5 deteriorates microbiologically.
Starch that can be used in the composition according to the present invention may be any food starch either native or modified ones. Suitable starch may be selected from the 10 group comprising potato starch, maize starch, wheat starch, and rice starch used alone or in combination. The starch may be in a native or modified form, either physically or chemically modified.
It is preferred that the starch contained in the present 15 composition be in an unswollen state, because if swollen/ it would have a too thick consistency that could prevent the optimal flowability as well as the pourability, manipulation and of course convenience of the composition. However, it is conceivable that a minor part of the starch 20 be in a swollen state, namely less than about 5 %, preferably less than about 2 % ; depending on the amount of water, aw depressing agent and on the type of packaging used. Thus, the remainder of - or all - the starch of the composition will be swollen upon heating the product 25 wherein it is used, simultaneously or after diluting the concentrated composition.
In the present invention the aqueous base usable as suspending medium for the starch contains at least one 30 dissolved a„ depressing agent selected in the group comprising sugars, sugar derivatives such as polyols, inorganic salts, salts of organic acids.
Suitable aM depressing agent may be sorbitol since it shows the combined advantages of high solubility, strong water binding capacity leading to low aw value as well as suitable 5 viscosity in order to maintain the composition of the present invention in a fluid state.
Suitable additional aw depressing agents may be selected from the group comprising potassium acetate, phosphoric acid and salts thereof.
Kitchen salt, NaCl, may be used in the present composition for its contribution either for its aw depressing activity and for its savoury properties in the case of culinary applications for example.
The expression fluid means that the viscosity of the composition according to the present invention is less than about 1500 Pa.s, preferably less than about 1000 Pa.s and more preferably less than about 500 Pa.s at a shear rate comprised between about 1 and 100 s-1, at a temperature of 20 about 25 °C. It can be noticed that the composition according to the present invention is characterized by a non-Newtonian behaviour, i.e. the viscosity decreases when the shear rate applied is increased.
The present composition may thus be pourable or spoonable 25 in order to allow easy portioning. Advantageously, the viscosity of the composition according to the present invention may be adjusted in order to be displayed in a squeezable packaging such as a squeezable bottle fitted with a re-closable cap, for example. This will enable the 30 product to be packed in jar, bottles, tubes for example. The packaging used for packing the composition may be a reusable one (openable and reclosable) or disposable one for
delivering one dose of composition suitable for thickening one portion meal, for example.
The viscosity of the composition according to the present 5 invention may be evaluated by measuring the flow curve using a Physica MCR 300 rotational viscometer and a plate (plate geometry 25 mm and 1 mm gap) at specified shear rate and temperature.
0 Additionally, the aqueous base may also comprise a soluble food grade thickener such as xanthan or guar gum in an amount up to 5 %. Its purpose being to avoid possible sedimentation of the suspended starch when the product is rather fluid.
It has been noticed that the complex system according to the present inventive composition comprises starch granules suspended in the aqueous phase whose consistency remains sufficiently low to allow easy portioning and nevertheless 0 no sedimentation of the starch occurring.
As a general composition, the composition according to the invention comprises from about 10 % to 55 % of water, preferably from about 15 to 30 % ; from about 5 % to 50 % 5 of sorbitol, preferably from about 10 to 40 % ; from about 0 % to 20 % kitchen salt, preferably from about 2,5 to 17 % ; from about 0 % to 5 % of a gum like Xanthan or guar gum preferably from about 0,1 to 0,5 % ; and from about 10 % to 50 % of starch, preferably from about 15 to 40 %.
0
The composition may also be supplemented with compounds like proteins, amino acids and a variety of raw materials
for foodstuffs like yeast and other extracts, aromas, etc as used for producing soups and sauces.
Although the composition according to the present invention 5 may be used without any flavouring in order to provide a white base sauce upon dilution or to thicken an already flavoured bouillon base for example, the present composition may also be supplemented with different flavourings as to produce concentrates such that when 10 dispersed and heated in hot liquids will produce thickened soups and sauces ready for consumption. These can be known substances such as herbs, spices, oils or wine for example. Also, in order to give specific flavour to the present composition, process flavours or synthetic, natural or 15 natural-identical flavouring may be added to the composition according to the invention. Suitable flavours and aroma may be mushroom, tomato, cheese, meat, ham for example. Additionally, vegetable and meat extract or powder may be added to the present composition and for example, 20 extracts or powder from onion, carrot, celery, tomato, beef, pork and the like may also be added in the composition.
It is noticeable that the present composition does not contain fat while it is able to develop unctuousness upon 25 dilution into hot liquid base. However, the addition of food grade fat to the present composition, even if not preferred, can also be encompassed in order to provide additional mouthfeel to the final sauce obtained. Suitable fat may be of vegetal or animal origin whether fully or 30 partially hydrogenated or non-hydrogenated ones. These may be oil, shortening, butter or any suitable food grade fat.
The "aqueous base" of the composition according to the present invention may be preferably pure water but any suitable water based liquid such as milk, cream and other milk derivatives may be used in order to give to the 5 product a creamy or milky appearance and taste. Alternatively suitable food grade whiteners can be added like coffee whiteners or titanium oxide. For culinary application such as gravy the present composition may also be coloured with any food grade colorant or flavouring such 0 as caramel or process flavours, for example.
The thickener composition according to the present invention can be turned into a sauce, a sauce base or a 5 soup just be diluting with water or any aqueous liquid, whether cold or hot, such as milk, wine, bouillon or gravy for example. Gently stirring will be necessary as well as slight boiling or simmering in order to obtain the right and homogeneous consistency.
0 The composition according to the present invention may be prepared according to classical mixing process step known in the art of food technology. For example, water or aqueous bases is added to a vessel equipped with a strong mixer, which is then put in operation during the whole 5 preparation procedure. Thereafter, a chosen amount of gum may be added if desired in case of low viscosity composition as stated above, and stirring is continued for about 5 to 10 min, thereafter the obtained dispersion is heated at about 40 to 60 °C. Then a pre-mix is added 10 containing the chosen amounts of aw reducing agent such as salts, sugar or sugar derivative as well as possible flavouring ingredients proper for a sauce or a soup. Once
these components have dissolved or dispersed, the starch is finally added to the vessel and stirring is continued for about 2 to 15 min to produce the final product which may then be filled in containers (tins, tubes, vials, vessels, 5 etc) according to the usual procedures in the trade.
It has been surprisingly noticed that the viscosity of the composition of the present invention exhibits a slight increase followed by stabilisation to its final value in the following 2 to 6 days after its manufacture. Therefore, 10 for the viscosity caracterization, the mentioned viscosities correspond to the ones of the stabilized composition for which the evolution of the viscosity is rather stable and fixed to its definitive value, i.e. the value of the product to be purchased and used by the 15 consumer that will be faced to upon utilisation.
The present invention is here illustrated by way of examples.
EXAMPLES Example 1
Table 1 gives a first embodiment of a liquid thickener concentrate according to the present invention. This thickener has a water activity of 0.632 and a pH of 6.6 after mixing. Dispersing 60 g to 80 g per litre of this thickener with a whisker in hot water or a culinary stock 30 and simmering 1 min will produce a thickness proper to a creamy sauce.
Table l. Example 1 of fluid thickener concentrate
Raw Material
%
Sorbitol
43.4
Potato starch Cremalys® 516
32.0
Water
17.9
Kitchen salt
3.0
Potassium acetate
3.6
Xanthan
0.1
The fluidity of the thickeners of the present invention was characterised by measuring the flow curve using a Physica MCR 300 rotational viscometer and a plate - plate geometry (25 mm diameter and 1 mm gap), at 25°C. The values 10 presented are means of at least two measurements. The viscosity was measured after 5 days storage at ambient temperature.
The fluidity of the embodiments presented here was 15 therefore characterised by a portion of the flow curve (instead of a single viscosity measurement at a specific shear rate). Table 2 therefore, gives the flow curve for example 1 for shear rates between 1.0 sec-1 and 100 sec-1.
Table 2. Flow curve for example 1.
Shear rate
Viscosity
[1/s]
[Pa-s]
1.0
43.0
.0
24.3
.0
19.8
50.0
11.9
100.0
9.25
The water activity of the binder concentrate was of 0.647 and its pH was of 6.8. Dispersing 60 g to 100 g of this thickener per litre hot liquid and simmering 1 min will produce a thickness proper to a sauce.
Example 2
Table 3.
Raw Material
%
Sorbitol
.3
Cremalys® 516
39.4
Water
17.7
Potassium Acetate
4.1
Kitchen salt
3.4
Xantan gum
0.1
The flow curve of example 2 after 6 days of storage at room temperature is found in table 4.
Table 4. Flow curve for example 2, measurement at 25° C
Shear rate
Viscosity
[1/s]
[Pa-s]
1.0
907.0
.0
351.0
.0
186.0
50.0
42.0
100.0
22.3
Example 3
Table 5 presents an example of liquid binder concentrate containing whole milk cream. This thickener can be used in the preparation of creamy soups and sauces. The water activity was here 0.626 and the pH 7.55. The flow curve of this embodiment is found in table 6 (measurement after 6 10 days of storage) . The corresponding flow curve can be read from table 6.
Table 5. Example 3, based on whole milk cream
Raw Material
%
Starch Cremalys® 516
33.0
Sorbitol
31.7
Whole cream
16.2
Water
8.6
Di-Sodiumhydrogen phosphate
3.7
Potassium acetate
3.7
Kitchen salt
3.0
Xanthan
0.1
Table 6. Low curve for example 3
Shear rate
Viscosity
[1/s]
[Pa-s]
1.0
278.0
.0
107.0
.0
67.1
50.0
22.3
100.0
11.6
Alternatively, a commercial coffee whitener can be used instead of whole milk cream in the manufacturing of the thickener. Table 7 gives a corresponding example using the whitener Edifett N 77 SH of MEGGLE GmbH, Megglestrasse, D-83512 Wasserburg / Inn, Germany. The water activity of the 10 product was 0.666 and pH of 7.5.
Example 4
Table 7.
Raw Material %
Cremalys® 516
33.2
Sorbitol
32.0
Water
.9
Potassium acetate
3.7
Di-Sodiumhydrogen phosphate
3.7
Edifett® N 77 SH
3.3
Kitchen salt
3.1
Xanthan gum
0.1
Table 8. Flow curve at 25°C for example 4
Shear rate
Viscosity
[1/sJ
[Pa-s]
1.0
115.0
.0
65.1
.0
48.5
50.0
24.9
100.0
.1
Example 5
Table 9 gives an example of a thickener containing a cook up starch derived from maize starch by chemical modification. The starch Colflo 67 is a commercial product of National Starch & Chemical. The water activity of the concentrated thickener was 0.664 and its pH 6.75. Table 10 10 gives the corresponding flow curve after 4 days of storage at room temperature.
Table 9. Example 5
Raw Material %
Sorbitol
37.7
Colflo® 67
36.4
Water
18.9
Potassium Acetate
3.8
Kitchen salt
3.1
Xanthan
0.1
Table 10. Flow curve for example 5
Shear rate
Viscosity
[1/s]
[Pa-s]
1.0
66.0
.0
52.9
1
h-1
o •
o
45.1
50.0
18.0
100.0
12.2
Example 6
Table 11 sets out the composition of such a gravy concentrate. The premix used in the recipe was made of commercially available ingredients and contained salt to 10 achieve an aw value of 0.662. The pH was here of 5.2.
Table 11. Example 6. Gravy concentrate Raw Material %
Dry premix gravy
16.25
Cremalys® 516
36.30
Water
.00
Sorbitol
27.30
Xanthan gum
0.15
The flow curve for example 6 after 6 days of storage at 15 room temperature is found in table 12.
Claims (16)
1. Shelfstable fluid concentrated composition comprising starch dispersed in an aqueous base, the aqueous base containing at least one dissolved aw depressing agent reducing aw to a value of less than 0.7, wherein the starch is in an unswollen state.
2. Composition according to claim 1, wherein the aw depressing agent is selected in the group comprising sugars, sugar derivatives, inorganic salts, salts of organic acids or a combination thereof.
3. Composition according to claim 2, wherein the sugar derivative is a polyol.
4. Composition according to claim 2, wherein the aw depressing agent is selected from the group comprising acetate, phosphoric acid and salts thereof.
5. Composition according to claim 2, wherein the aw depressing agent is sorbitol.
6. Composition according to claim 1, characterized by a viscosity of less than 1000 Pa.s, at a shear rate comprised between about 1 and 100 s"1, at a temperature of about 25 °C.
7. Composition according to claim 6, wherein the viscosity is less than about 500 Pa.s.
8. Composition according to claim 1, wherein it comprises up to 5 % of a food grade thickener. INTELLECTUAL PROPERTY OFFICE OF N.2. 2 0 FEB 2007 RECEIVED - 19 -
9. Composition according to claim 1, wherein it comprises from about 10 % to 55 % of water; from about 5 % to 50 % of sorbitol; from about 0 % to 20 % kitchen salt; from about 0 % to 5 % of a gum like Xanthan or guar gum; and from about 10 % to 50 % of starch.
10. Composition according to claim 9, wherein it comprises from about 15 to 30 % of water.
11. Composition according to claim 9 or 10, wherein it comprises from about 10 to 40 % of sorbitol.
12. Composition according to any one of claims 9 to 11, wherein it comprises from about 2.5 to 17 % kitchen salt.
13. Composition according to any one of claims 9 to 12, wherein it comprises from about 0.1 to 0.5 % of a gum like Xanthan or guar gum.
14. Composition according to any one of claims 9 to 13, wherein it comprises from about 15 to 40 % of starch.
15. Composition according to claim 1, substantially as herein described with reference to any one of the Examples.
16. Composition according to any one of claims 1 to 14, substantially as herein described. INTELLECTUAL PROPERTY OFFICE OF N.Z. 2 0 FEB 2007 RECEIVED
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02080038 | 2002-12-02 | ||
PCT/EP2003/013233 WO2004049822A1 (en) | 2002-12-02 | 2003-11-25 | Thickening composition for sauce and the like |
Publications (1)
Publication Number | Publication Date |
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NZ540376A true NZ540376A (en) | 2007-05-31 |
Family
ID=32309444
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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NZ540376A NZ540376A (en) | 2002-12-02 | 2003-11-25 | A shelf stable fluid comprising starch dispersed in an aqueous base |
Country Status (10)
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EP (1) | EP1569526A1 (en) |
JP (1) | JP2006507830A (en) |
CN (1) | CN1719980A (en) |
AU (1) | AU2003292107B2 (en) |
BR (1) | BR0316849A (en) |
FR (1) | FR2847770B3 (en) |
NL (1) | NL1024901C1 (en) |
NZ (1) | NZ540376A (en) |
PL (1) | PL212602B1 (en) |
WO (1) | WO2004049822A1 (en) |
Families Citing this family (24)
Publication number | Priority date | Publication date | Assignee | Title |
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EP1956925A2 (en) | 2005-11-29 | 2008-08-20 | Get - Internationale Gmbh | Base material for producing food and fodder |
DE602007011234D1 (en) * | 2006-03-31 | 2011-01-27 | Cargill Inc | PASTEURIZATION STABLE STRENGTH COMPOSITIONS |
FR2905563B1 (en) * | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | FOOD COMPOSITION. |
FR2905564B1 (en) | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | FODDER. |
EP2005843A1 (en) * | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
US20110021639A1 (en) * | 2009-07-22 | 2011-01-27 | Kalamazoo Holdings, Inc. | Microbially stable dispersion medium for emulsions |
US9538778B2 (en) * | 2009-10-26 | 2017-01-10 | Nestec S.A. | Stable thickener formulations |
CA2782027A1 (en) * | 2009-12-24 | 2011-06-30 | Unilever Plc | Savoury food concentrate |
CN102970881B (en) * | 2010-06-29 | 2016-08-10 | 丘比株式会社 | Oil-in-water type emulsion flavouring agent |
PL2665375T3 (en) * | 2011-01-17 | 2016-07-29 | Unilever Nv | Semi-solid food concentrate in the form of a paste or a gel |
US20130295263A1 (en) | 2011-01-17 | 2013-11-07 | Alois Konrad Popp | Gelled food concentrate |
JP5797441B2 (en) * | 2011-03-31 | 2015-10-21 | ハウス食品グループ本社株式会社 | Liquid or pasty food composition in a container and method for producing the same |
EP2871975B1 (en) | 2012-07-13 | 2016-04-06 | Unilever N.V. | Gelled food concentrate comprising pectin gel |
CN107853679A (en) * | 2012-09-21 | 2018-03-30 | 好侍食品集团本社株式会社 | Container fills quick-frozen food composition |
WO2014053287A1 (en) * | 2012-10-05 | 2014-04-10 | Nestec S.A. | Shelf-stable liquid concentrate or paste |
ES2622187T3 (en) * | 2012-10-05 | 2017-07-05 | Nestec S.A. | Gel for the preparation of a food product |
US20170000174A1 (en) | 2013-12-19 | 2017-01-05 | Nestec S.A. | Pasty or liquid culinary flavor concentrate |
ES2779770T3 (en) | 2015-06-25 | 2020-08-19 | Unilever Nv | Food concentrate for soup, sauce or meat sauce |
AR105048A1 (en) * | 2015-06-25 | 2017-08-30 | Unilever Nv | FOOD CONCENTRATE |
EP3313203A1 (en) * | 2015-06-25 | 2018-05-02 | Unilever N.V. | Food concentrate for soup, sauce or gravy |
AU2016284842B2 (en) | 2015-06-25 | 2018-09-06 | Unilever Plc | Food concentrate for soup, sauce or gravy |
EP3313205A1 (en) | 2015-06-25 | 2018-05-02 | Unilever N.V. | Food concentrate for soup, sauce or grav |
US20180271128A1 (en) * | 2017-03-24 | 2018-09-27 | Sumesa S.A. | Fat-free food product |
BE1027731B1 (en) * | 2020-05-25 | 2021-06-01 | Gb Foods Belgium N V | Foodstuff in the form of an oil-in-water emulsion, method for its preparation and uses |
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US3949104A (en) * | 1975-01-20 | 1976-04-06 | A. E. Staley Manufacturing Company | Starch containing concentrates |
JPS54126742A (en) * | 1978-03-21 | 1979-10-02 | Takeda Chemical Industries Ltd | Tikener for food |
EP0012465B1 (en) * | 1978-12-07 | 1983-03-02 | Unilever N.V. | A process for producing an ambient stable, starch-containing concentrate |
JP2843571B2 (en) * | 1988-07-21 | 1999-01-06 | サントリー株式会社 | Room-temperature-preservable cooked food and its production method |
EP0557413A1 (en) * | 1990-10-31 | 1993-09-01 | The Procter & Gamble Company | Calcium fortified sauces |
CA2086225A1 (en) * | 1991-12-31 | 1993-07-01 | Van Au | Detergent compositions comprising nonionic glycolipid surfactants |
KR940010743B1 (en) * | 1992-03-07 | 1994-11-11 | 제일제당 주식회사 | Process for making egg soup |
GB9317352D0 (en) * | 1993-08-20 | 1993-10-06 | Scherer Ltd R P | Concentrated food products |
JP3274018B2 (en) * | 1994-03-29 | 2002-04-15 | 雪印乳業株式会社 | Sweetened condensed milk-like composition |
ATE235831T1 (en) * | 1997-04-24 | 2003-04-15 | Unilever Nv | POURABLE FAT COMPOSITIONS CONTAINING THICKENERS |
JP3798913B2 (en) * | 1998-07-31 | 2006-07-19 | 伊那食品工業株式会社 | Additive for thickening |
-
2003
- 2003-11-25 NZ NZ540376A patent/NZ540376A/en not_active IP Right Cessation
- 2003-11-25 JP JP2004556183A patent/JP2006507830A/en active Pending
- 2003-11-25 WO PCT/EP2003/013233 patent/WO2004049822A1/en active Application Filing
- 2003-11-25 AU AU2003292107A patent/AU2003292107B2/en not_active Ceased
- 2003-11-25 CN CNA200380104846XA patent/CN1719980A/en active Pending
- 2003-11-25 EP EP03767647A patent/EP1569526A1/en not_active Withdrawn
- 2003-11-25 BR BR0316849-2A patent/BR0316849A/en not_active Application Discontinuation
- 2003-11-25 PL PL376955A patent/PL212602B1/en unknown
- 2003-11-27 FR FR0313926A patent/FR2847770B3/en not_active Expired - Lifetime
- 2003-11-28 NL NL1024901A patent/NL1024901C1/en not_active IP Right Cessation
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CN1719980A (en) | 2006-01-11 |
BR0316849A (en) | 2005-10-18 |
WO2004049822A1 (en) | 2004-06-17 |
AU2003292107B2 (en) | 2010-08-12 |
PL376955A1 (en) | 2006-01-09 |
PL212602B1 (en) | 2012-10-31 |
NL1024901C1 (en) | 2004-06-11 |
EP1569526A1 (en) | 2005-09-07 |
FR2847770B3 (en) | 2004-11-05 |
FR2847770A3 (en) | 2004-06-04 |
JP2006507830A (en) | 2006-03-09 |
AU2003292107A1 (en) | 2004-06-23 |
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