US20010026829A1 - Sauce aid - Google Patents

Sauce aid Download PDF

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Publication number
US20010026829A1
US20010026829A1 US09/858,115 US85811501A US2001026829A1 US 20010026829 A1 US20010026829 A1 US 20010026829A1 US 85811501 A US85811501 A US 85811501A US 2001026829 A1 US2001026829 A1 US 2001026829A1
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United States
Prior art keywords
powder
composition
starch
weight
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US09/858,115
Inventor
Claudia Ammedick-Naumann
Klaus Bezner
Hans Bohrmann
Jurgen Carl
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Individual
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Individual
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Application filed by Individual filed Critical Individual
Priority to US09/858,115 priority Critical patent/US20010026829A1/en
Publication of US20010026829A1 publication Critical patent/US20010026829A1/en
Abandoned legal-status Critical Current

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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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

Definitions

  • the invention relates to a semifluid, in particular pasty, seasoning and/or coloring, binding foodstuff which can be used as a sauce aid.
  • the foodstuff of the invention comprises an oil-in-water emulsion and includes ungelatinized starch and a vegetable powder or fruit powder.
  • Dry products as are disclosed, for example, in DE-A 29 30 664 and which comprise, for example, starch as thickener, fat powders and flavorings, such as onion powder and tomato powder are consequently unsuitable for this purpose.
  • German Patent 32 43 963 discloses lump-free hot-dispersible base dry products for bound sauces and soups which are produced from starch material and edible fat and can include finely comminuted vegetables, in particular onions, carrots, leek and/or celery. These products are produced by heating the starch material together with the edible fat, with addition of extra water.
  • EP 166 284 describes a sauce enhancer in tubes which is based on cream, egg yolk, liquid butterfat fraction and milk derivatives, to which starch derivatives, in particular slightly cross-linked potato starches, can be added as thickeners. Native starches are said to be less suitable for this use because of their tendency to form a skin.
  • the present invention relates to a semifluid, seasoning and/or coloring, binding foodstuff comprising an oil-in-water emulsion including ungelatinized starch and a vegetable powder or fruit powder in a finely divided form containing cell wall and/or fiber.
  • the ungelatinized starch and vegetable powder or fruit powder are not completely soluble in the water phase.
  • Vegetable powders or fruit powders which are suitable are, in particular, a vegetable concentrate, pea flour, lentil flour, tomato puree, garlic powder, paprika powder, onion powder, mushroom powder, asparagus powder or apple concentrate.
  • the content of the vegetable powder or fruit powder in the foodstuff of the invention is generally 10-50% by weight, preferably 15-35% by weight.
  • the foodstuff of the invention generally contains 1-40% by weight, preferably 5-20% by weight, of an oil suitable as a foodstuff and 2-40% by weight, preferably 5-30% by weight, of water.
  • oils are suitable, including corn oil, olive oil, soybean oil and the like.
  • the foodstuff of the invention has an A w of 0.6-0.8.
  • Ungelatinized starch is a constituent which has a tendency to sedimentation. In dilute emulsion, starch would always settle. On the other hand, water is required as dissolving constituent for numerous flavorings and as a constituent which keeps the consistency of the emulsion low so that the pourability is ensured.
  • the conventional stabilization principles used for emulsions or suspensions fail for a complex system of this type. Emulsifiers only stabilize the oil emulsion and do not prevent starch sedimentation. Increasing the viscosity or density to prevent sedimentation not only of the starch but also of the seasoning constituents is not possible to the required extent without off-taste and losses of other functionally necessary properties.
  • the foodstuff of the invention is suitable, in particular, for use as a sauce aid. Gelatinization of the starch does not occur until the stable emulsion of the invention is poured into water and heated. Accordingly, the foodstuff can be used to thicken foods such as sauces and soups and provide flavoring and/or coloring components.
  • starch given a moist heat treatment is particularly expedient. This is a non-gelatinized starch, which does not bind immediately and can therefore be easily processed. Native starches, in contrast, tend additionally to bind rapidly and give a slimy structure. Modified starches gelatinize in this system immediately on stirring into boiling water and form lumps.
  • soy sauce 8.00% roast vegetable extract 6.00% tomato puree 8.00% yeast extract 3.00% common salt 3.00% glutamate 1.00% sugar 1.00% onion powder 1.00% mushroom powder 0.50% garlic powder 0.10% ground pepper 0.40% paprika powder 0.10% celery seed 5.00% water 23.00% starch 9.90% oil

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

Description

    BACKGROUND OF THE INVENTION
  • 1. Field of the Invention [0001]
  • The invention relates to a semifluid, in particular pasty, seasoning and/or coloring, binding foodstuff which can be used as a sauce aid. The foodstuff of the invention comprises an oil-in-water emulsion and includes ungelatinized starch and a vegetable powder or fruit powder. [0002]
  • 2. Description of Related Art [0003]
  • A semifluid, seasoning and/or coloring foodstuff is desired which can be used, for example, for producing sauces. There is the problem in this case of avoiding the settling of the spices or coloring constituents which are generally not completely soluble in water or in oil. On the one hand, a stable oil-in-water emulsion is desired for products of this type, but on the other hand the conjoint use of emulsifiers is undesired. In order to guarantee problem-free use, the product should not be crumb-like or powdery, but rather should have a smooth texture. [0004]
  • Dry products, as are disclosed, for example, in DE-A 29 30 664 and which comprise, for example, starch as thickener, fat powders and flavorings, such as onion powder and tomato powder are consequently unsuitable for this purpose. [0005]
  • German Patent 32 43 963 discloses lump-free hot-dispersible base dry products for bound sauces and soups which are produced from starch material and edible fat and can include finely comminuted vegetables, in particular onions, carrots, leek and/or celery. These products are produced by heating the starch material together with the edible fat, with addition of extra water. [0006]
  • A process for producing food additives in agglomerated form with conjoint use of emulsifiers and gelatinized starch is disclosed in EP 229 938. [0007]
  • EP 166 284 describes a sauce enhancer in tubes which is based on cream, egg yolk, liquid butterfat fraction and milk derivatives, to which starch derivatives, in particular slightly cross-linked potato starches, can be added as thickeners. Native starches are said to be less suitable for this use because of their tendency to form a skin. [0008]
    • SUMMARY OF THE INVENTION
  • The present invention relates to a semifluid, seasoning and/or coloring, binding foodstuff comprising an oil-in-water emulsion including ungelatinized starch and a vegetable powder or fruit powder in a finely divided form containing cell wall and/or fiber. The ungelatinized starch and vegetable powder or fruit powder are not completely soluble in the water phase. [0009]
    • DETAILED DESCRIPTION OF THE INVENTION
  • Vegetable powders or fruit powders which are suitable are, in particular, a vegetable concentrate, pea flour, lentil flour, tomato puree, garlic powder, paprika powder, onion powder, mushroom powder, asparagus powder or apple concentrate. The content of the vegetable powder or fruit powder in the foodstuff of the invention is generally 10-50% by weight, preferably 15-35% by weight. [0010]
  • The starch must be an ungelatinized starch. Starches derived from wheat, corn and other farinaceous materials can be used and potato starch is preferred. Preferably, the starch is a starch given a moist heat treatment under the conditions described in U.S. Pat. No. 4,568,551, the disclosure of which is incorporated herein by reference. The content of starch is generally 1-40% by weight, preferably 5-30% by weight. [0011]
  • The foodstuff of the invention generally contains 1-40% by weight, preferably 5-20% by weight, of an oil suitable as a foodstuff and 2-40% by weight, preferably 5-30% by weight, of water. Various food grade oils are suitable, including corn oil, olive oil, soybean oil and the like. In a particularly preferred embodiment, the foodstuff of the invention has an A[0012] w of 0.6-0.8.
  • Ungelatinized starch is a constituent which has a tendency to sedimentation. In dilute emulsion, starch would always settle. On the other hand, water is required as dissolving constituent for numerous flavorings and as a constituent which keeps the consistency of the emulsion low so that the pourability is ensured. The conventional stabilization principles used for emulsions or suspensions fail for a complex system of this type. Emulsifiers only stabilize the oil emulsion and do not prevent starch sedimentation. Increasing the viscosity or density to prevent sedimentation not only of the starch but also of the seasoning constituents is not possible to the required extent without off-taste and losses of other functionally necessary properties. [0013]
  • Surprisingly, it has been found that numerous vegetable powders and fruit powders present in a finely divided form containing cell wall and/or fiber give the desired properties. According to the invention, a complex system is created in which starch granules and oil droplets are present and also free water in the interstitial spaces, the consistency of the product nevertheless remaining sufficiently low and nevertheless no sedimentation of the ungelatinized starch occurring. Furthermore, the emulsion has a surprising stability and oiling-off of the fat phase has not been observed. [0014]
  • The foodstuff of the invention is suitable, in particular, for use as a sauce aid. Gelatinization of the starch does not occur until the stable emulsion of the invention is poured into water and heated. Accordingly, the foodstuff can be used to thicken foods such as sauces and soups and provide flavoring and/or coloring components. [0015]
  • Use of starch given a moist heat treatment is particularly expedient. This is a non-gelatinized starch, which does not bind immediately and can therefore be easily processed. Native starches, in contrast, tend additionally to bind rapidly and give a slimy structure. Modified starches gelatinize in this system immediately on stirring into boiling water and form lumps. [0016]
  • The invention is described in more detail with reference to the examples below. All percentages are by weight.[0017]
    • EXAMPLES
  • The constituents mentioned in the examples below, except for the starch and the oil, are mixed and, preferably, in order to keep the microbial content of the products as low as possible, heated for 10 minutes at 80° C. After cooling to at least 40° C., the starch and the oil are stirred in and the mass is homogenized, for example in a colloid mill. [0018]
    • Example 1
  • [0019]
    30.00% soy sauce
    8.00% roast vegetable extract
    6.00% tomato puree
    8.00% yeast extract
    3.00% common salt
    3.00% glutamate
    1.00% sugar
    1.00% onion powder
    1.00% mushroom powder
    0.50% garlic powder
    0.10% ground pepper
    0.40% paprika powder
    0.10% celery seed
    5.00% water
    23.00% starch
    9.90% oil
    • Example 2
  • [0020]
    29.00% soy sauce
    7.70% roast vegetable extract
    7.70% yeast extract
    4.80% tomato puree, triple concentrated
    3.00% salt
    3.00% glutamate
    1.00% meat extract
    1.20% mushroom powder
    0.20% onion extract
    1.50% sugar
    0.10% ground white pepper
    0.40% paprika powder
    0.40% garlic powder
    30.00% starch
    10.00% oil
    • Example 3
  • [0021]
    15.00% seasoning
    10.00% yeast extract
    5.00% salt
    3.00% glutamate
    20.00% vegetable extracts
    5.00% spice
    27.00% starch
    15.00% oil

Claims (17)

What is claimed is:
1. A semifluid, binding foodstuff composition for seasoning, coloring, or seasoning and coloring comprising an oil-in-water emulsion of a food grade oil and water and (i) ungelatinized starch and (ii) a vegetable powder and/or fruit powder in a finely divided form containing cell wall and/or fiber, wherein the starch and vegetable powder and/or fruit powder are not completely soluble in the water phase.
2. The composition of
claim 1
, wherein the vegetable powder or fruit powder is a vegetable concentrate, pea flour, lentil flour, tomato puree, garlic powder, paprika powder, mushroom powder, asparagus powder or apple concentrate.
3. The composition of
claim 1
, wherein the starch is an ungelatinized starch.
4. The composition of
claim 1
, wherein the starch has been heat treated under moist conditions.
5. The composition of
claim 1
, having 1-40% by weight, preferably 5-20% by weight, of oil.
6. The composition of
claim 1
, having 2-40% by weight, preferably 5-30% by weight, of water.
7. The composition of
claim 1
, having 1-40% by weight, preferably 5-30% by weight, of starch.
8. The composition of
claim 1
, having 10-50% by weight, preferably 15-35% by weight, of the vegetable powder or fruit powder.
9. The composition of
claim 1
, consisting essentially of an oil-in-water emulsion of a food grade oil and water and (i) ungelatinized starch and (ii) a vegetable powder and/or fruit powder in a finely divided form containing cell wall and/or fiber, wherein the starch and vegetable powder and/or fruit powder are not completely soluble in the water phase.
10. The composition of
claim 1
, having an Aw of 0.6-0.8.
11. The composition of
claim 1
 in the form of a paste.
12. A method of making a semifluid, binding foodstuff composition for seasoning, coloring, or seasoning and coloring comprising first admixing a vegetable powder or fruit powder in a finely divided form containing cell wall and/or fiber in an aqueous admixture followed by admixing starch and oil therewith.
13. The method of
claim 12
 wherein the first-admixing is at an elevated temperature to keep the microbial content as low as possible and the aqueous admixture is cooled before admixing starch and oil therewith.
14. The method of
claim 13
 wherein the elevated temperature is maintained at 80° C. for 10 minutes and cooling is at 40° C. or less.
15. A method of making a food product comprising admixing the composition of
claim 1
 with other ingredients to make the food product and heating to cause gelatinization of the starch thereby thickening the food product.
16. The method of
claim 15
 wherein the food product is a sauce.
17. The method of
claim 15
 wherein the food product is a soup.
US09/858,115 1996-10-08 2001-05-15 Sauce aid Abandoned US20010026829A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US09/858,115 US20010026829A1 (en) 1996-10-08 2001-05-15 Sauce aid

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE19641416A DE19641416C1 (en) 1996-10-08 1996-10-08 Semi-liquid binding food
DE19641416.4 1996-10-08
US08/944,678 US6254918B1 (en) 1996-10-08 1997-10-07 Sauce aid
US09/858,115 US20010026829A1 (en) 1996-10-08 2001-05-15 Sauce aid

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US08/944,678 Division US6254918B1 (en) 1996-10-08 1997-10-07 Sauce aid

Publications (1)

Publication Number Publication Date
US20010026829A1 true US20010026829A1 (en) 2001-10-04

Family

ID=7808141

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US08/944,678 Expired - Fee Related US6254918B1 (en) 1996-10-08 1997-10-07 Sauce aid
US09/858,115 Abandoned US20010026829A1 (en) 1996-10-08 2001-05-15 Sauce aid

Family Applications Before (1)

Application Number Title Priority Date Filing Date
US08/944,678 Expired - Fee Related US6254918B1 (en) 1996-10-08 1997-10-07 Sauce aid

Country Status (14)

Country Link
US (2) US6254918B1 (en)
EP (1) EP0835614B2 (en)
JP (1) JPH11239468A (en)
AT (1) ATE215318T1 (en)
CZ (1) CZ311897A3 (en)
DE (2) DE19641416C1 (en)
ES (1) ES2171802T5 (en)
HU (1) HU223192B1 (en)
IN (1) IN183697B (en)
NO (1) NO974636L (en)
PL (1) PL187432B1 (en)
SK (1) SK135397A3 (en)
TW (1) TW436267B (en)
ZA (1) ZA978888B (en)

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EP1468615A1 (en) * 2003-04-11 2004-10-20 BARILLA G. E R. FRATELLI S.p.A. A food preparation with a creamy consistency for use as a base for sauces
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EP1468615A1 (en) * 2003-04-11 2004-10-20 BARILLA G. E R. FRATELLI S.p.A. A food preparation with a creamy consistency for use as a base for sauces
US20070264409A1 (en) * 2003-04-11 2007-11-15 Barilla Alimentare S.P.A. Food Preparation with a Creamy Consistency for Use as a Base for Sauces
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US6254918B1 (en) 2001-07-03
EP0835614B2 (en) 2006-09-13
ES2171802T3 (en) 2002-09-16
IN183697B (en) 2000-03-18
ES2171802T5 (en) 2007-04-01
HU223192B1 (en) 2004-03-29
JPH11239468A (en) 1999-09-07
CZ311897A3 (en) 1998-05-13
ATE215318T1 (en) 2002-04-15
HU9701619D0 (en) 1997-11-28
EP0835614B1 (en) 2002-04-03
EP0835614A2 (en) 1998-04-15
EP0835614A3 (en) 1998-07-22
PL322483A1 (en) 1998-04-14
DE69711534T3 (en) 2007-04-19
TW436267B (en) 2001-05-28
ZA978888B (en) 1998-04-22
SK135397A3 (en) 1998-04-08
DE19641416C1 (en) 1998-04-30
DE69711534T2 (en) 2002-10-17
HUP9701619A2 (en) 1998-09-28
DE69711534D1 (en) 2002-05-08
PL187432B1 (en) 2004-07-30
HUP9701619A3 (en) 1998-11-30
NO974636L (en) 1998-04-14
NO974636D0 (en) 1997-10-07

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