WO1997040705A1 - Systeme d'assaisonnement et procede d'utilisation - Google Patents

Systeme d'assaisonnement et procede d'utilisation Download PDF

Info

Publication number
WO1997040705A1
WO1997040705A1 PCT/US1997/007677 US9707677W WO9740705A1 WO 1997040705 A1 WO1997040705 A1 WO 1997040705A1 US 9707677 W US9707677 W US 9707677W WO 9740705 A1 WO9740705 A1 WO 9740705A1
Authority
WO
WIPO (PCT)
Prior art keywords
master base
continuous phase
grain product
starch
phase master
Prior art date
Application number
PCT/US1997/007677
Other languages
English (en)
Inventor
Pamela Presley
Original Assignee
Bush Boake Allen Inc.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Bush Boake Allen Inc. filed Critical Bush Boake Allen Inc.
Priority to AU28304/97A priority Critical patent/AU2830497A/en
Publication of WO1997040705A1 publication Critical patent/WO1997040705A1/fr

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • This invention relates generally to seasoning systems and, in particular, to a low fat seasoning system for use on grain products.
  • Prior art seasoning systems for crackers and other grain products generally use an oil or fat coating to adhere a powdered seasoning mix to the product. This adds a significant amount of oil or fat to the product and is generally not useful when a low fat product is to be provided.
  • Electrostatic seasoning methods have also been tried. While such methods do have some utility, they are incompatible with the equipment that is generally available in the grain product industry. It would, therefore, be desirable to provide a low fat seasoning system that can be used with equipment generally available for seasoning grain products.
  • a low fat seasoning system uses a continuous phase master base including water and at least one starch.
  • the base may be used alone as an adhesion medium or in combination with oil soluble and/or water soluble flavorings.
  • a preservative such as vinegar may be provided in the base.
  • the base is used by applying it to a grain product such as a cracker. If the base is used without any flavorings, powdered seasoning can then be tumbled onto the product in a manner similar to prior art methods. In this case, the base functions as an adhesion medium.
  • the invention accordingly comprises the several steps and the relation of one or more of such steps with respect to each of the others, and the composition possessing the features, properties, and the relation of constituents, which are exemplified in the following detailed disclosure, and the scope of the invention will be indicated in the claims.
  • the seasoning system provided in accordance with the invention includes a continuous phase master base that can be used with or without flavoring agents.
  • the continuous phase master base includes water and at least one starch.
  • the continuous phase master base also includes a preservative.
  • the water in the continuous phase master base must be potable and is used in an amount between about 25 % and 95 % by weight of the master base, preferably between about 35% and 75% by weight, more preferably between about 37% and 50%.
  • the starch used in preparation of the continuous phase master base can be derived from rice, potato, corn, barley, rye, wheat, or combinations thereof. The starch is used in an amount between about 5 % and 75 % by weight of the base, preferably in an amount between about 45% and 60% by weight.
  • the starch is derived from maize or corn.
  • the starch preferably has a moisture content of less that 15% and a pH between about 2.3 and 3.8.
  • the viscosity is low and preferably between about 1.25 and 2.75 St. It is believed to be this property of low viscosity that permits a barrier to be created between the water in the system and the grain product to which the base is applied.
  • a preferred starch also has a fat content of less than about 0.2% taken on a dry basis, a protein content of less than about 0.5% taken on a dry basis, a carbohydrate content of at least 97% taken on a dry basis, and an energy capacity of 3.75KCal per gram.
  • the maximum total plate count (TPC) is 10,000 per gram.
  • Suitable starch is available, for example, from National Starch and Chemical, Manchester, England under the tradename NADEX 4790.
  • a preservative is also used in preparation of the base.
  • the preservative may be selected from any food grade preservative. Suitable preservatives include, but are not limited to, vinegar from any raw material source, lemon juice, orange juice, lime juice, grapefruit juice, other ascorbic acid or Vitamin C source, sodium benzoate and its salts, sodium nitrate and its salts, sodium erythrobate and its salts, potassium sorbate, and mixtures thereof.
  • the preservative is used in an amount between about 0.03% and 10% by weight of the base, preferably in an amount between about 0.03% and 5% by weight, more preferably in an amount between about 0.5% and 1.0%.
  • preservative The amount of preservative that is required is dependent on the particular preservative. In general, if the preservative is a natural one such as citric acid, more will be required than if the preservative is an artificial one such as sodium benzoate.
  • the pH of the continuous phase master base should be low enough to prevent microbial growth.
  • the pH of the base is between about 1.5 and 4 0.
  • the starch is added to the water with agitation.
  • the starch and water mixture is then heated to a temperature between about 65° and 100°C for a period of between about 3 and 30 minutes, preferably between about 10 and 15 minutes, and the mixture is allowed to cool for one to two nights, depending on batch size. If a preservative is to be added, it is added with agitation.
  • a representative sample is taken in order to check the specific gravity and the specific gravity is adjusted to between about 1.100 and 1.2500 at 25°C, preferably between about 1.1878 and 1 2112.
  • the continuous phase master base can be used alone or in combination with flavoring ingredients.
  • Suitable flavoring ingredients include both water and oil soluble food grade ingredients.
  • Other optional ingredients can include colors, sweeteners, flavor enhancers, acidifiers, salts, and the like.
  • Suitable flavoring agents include, but are not limited to, spice oil and oleoresins such as cumin, clove, pepper, capsicum, celery, garlic, onion, paprika, ginger, nutmeg, coriander, mint, lime, lemon, cinnamon, dill weed, fennel, almond, anise, bergamot, caraway, citronella, pimento, rosewood, sage, and mixtures thereof.
  • spice oil and oleoresins such as cumin, clove, pepper, capsicum, celery, garlic, onion, paprika, ginger, nutmeg, coriander, mint, lime, lemon, cinnamon, dill weed, fennel, almond, anise, bergamot, caraway, citronella, pimento, rosewood, sage, and mixtures thereof.
  • the flavoring agents can be artificial or natural or a mixture thereof. They can be used in dry, spray dried, oil soluble or water soluble forms and can include savory or sweet flavors such as, but not limited to, butter, fish, clam, sour cream, dairy, cheese, onion, garlic, vanilla, and mixtures thereof.
  • Acids including, but not limited to, citric acid, malic acid, ascorbic acid, sodium diacetate, vinegar from any source, other acids derived from sources for consumption, and mixtures thereof can also be used as flavoring agents.
  • the flavoring agents can also include sweeteners such as, for example, sucrose, fructose, aspartame, dextrose, glucose, Acesulfame K, and mixtures thereof.
  • sweeteners such as, for example, sucrose, fructose, aspartame, dextrose, glucose, Acesulfame K, and mixtures thereof.
  • flavor enhancers including, but not limited to, salt, mono sodium glutamate (MSG), inosinate mono-phosphate (IMP), guanylate mono-phosphate (GMP), autolysed yeast extract (AYE), hydrolyzed vegetable protein (HVP), and mixtures thereof can be used.
  • the master base may be colored using a suitable coloring agent derived from either natural or artificial sources.
  • suitable coloring agents include all approved colors, which can be used as either dyes or lakes.
  • natural colors such as carmine, annatto, paprika, tumeric, beet powder, chlorophyll, and mixtures thereof can be used.
  • the master base can be loaded with between about 0% and 35% of oil soluble ingredients depending on the weight of the ingredients and the flavor profile that is desired.
  • the water soluble ingredients can be used in amounts up to the amount at which the base becomes a paste.
  • the continuous phase master base can be coated onto grain products including, but not limited to, crackers, pretzels, potato chips, cookies, and the like.
  • the base is used in an amount between about 1 % and 15% by weight of the grain product, preferably in an amount between about 3% and 6% by weight
  • the amount of base is dependent upon the characteristics of the particular grain product. For example, if the product is porous and has a large surface area, more base can be used. Similarly, if the product is not porous and has a small surface area, less base can be used.
  • pretzels which are not porous and have a small surface area
  • pretzels can be coated with between about 1 % and 6% by weight of the base.
  • Potato crackers or chips which are porous, thin and have a large surface area, can be coated with between about 1% and 8% by weight. Cookies might tolerate up to about 10% by weight.
  • the base can be coated on the grain product in a useful amount that does not require a drying step. This can be accomplished without compromising the quality, integrity and texture of the grain product.
  • the master base can be used as an adhesion system for a powdered seasoning.
  • powdered seasoning can be tumbled onto the grain product in a manner consistent with what is known in the art.
  • the seasoning system and process for its use are exemplified in the following non-limiting Examples. It is understood that these Examples are provided for purposes of illustration only and do not limit the scope of the invention.
  • a master base was prepared by adding 53.68kg NADEX 4790 to 42.84kg water in a tank with an agitator in motion. The mixture was heated to about 85° C (185° F) and allowed to cool overnight. Eight and seventy-four hundredths kilograms (8.74kg) of 12% acetic acid was added to the tank with agitation. The specific gravity was adjusted to 1.19 by adding sufficient water.
  • the final mixture was sprayed onto crackers at a dosage rate of
  • the final mixture contained 26% water, 32% starch, 5.2% preservative, 47% water soluble ingredients, and 2.8% oil soluble ingredients.
  • the final mixture was sprayed onto crackers at a dosage rate of 10%.
  • the crackers did not require an additional drying step and did not become soggy.
  • a typical tomato barbecue flavor was achieved on the crackers with the addition of approximately 1.1% fat to the finished product.
  • Neobee Twelve and ninety-nine hundredths grams (12.99g) Neobee,
  • the mixture was sprayed on pretzels at a dosage rate of 3%, thereby contributing about 0.5% fat to the finished product and giving a typical barbecue flavor profile.
  • ingredients or compounds recited in the singular are intended to include compatible mixtures of such ingredients wherever the sense permits.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un système d'assaisonnement basses calories pour des produits en grains. Ce système met en application une base principale à phase continue comprenant de l'eau et au moins un amidon. On peut utiliser la base seule, en tant que milieu d'adhérence, ou combinée à des condiments solubles soit dans l'huile, soit dans l'eau. De plus, un conservateur, tel que du vinaigre, peut être présent dans la base.
PCT/US1997/007677 1996-04-30 1997-04-28 Systeme d'assaisonnement et procede d'utilisation WO1997040705A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU28304/97A AU2830497A (en) 1996-04-30 1997-04-28 Seasoning system and method of use

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US64001496A 1996-04-30 1996-04-30
US08/640,014 1996-04-30

Publications (1)

Publication Number Publication Date
WO1997040705A1 true WO1997040705A1 (fr) 1997-11-06

Family

ID=24566479

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1997/007677 WO1997040705A1 (fr) 1996-04-30 1997-04-28 Systeme d'assaisonnement et procede d'utilisation

Country Status (2)

Country Link
AU (1) AU2830497A (fr)
WO (1) WO1997040705A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000004784A1 (fr) * 1998-07-24 2000-02-03 The Procter & Gamble Company Composition de pate pour biscuits sales sans graisse ou a faible teneur en graisses
US6139890A (en) * 1998-07-21 2000-10-31 Bio-Tek Industries, Inc. Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables
EP1483969A1 (fr) * 2003-06-06 2004-12-08 Unilever N.V. Biscuit comprenant une garniture d'aliments en particules
WO2008068419A3 (fr) * 2006-11-17 2009-01-15 Sante R Substitut du sel et composition par exemple alimentaire le comprenant

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4769248A (en) * 1986-11-10 1988-09-06 Nabisco Brands, Inc. Coated, dry-roasted nuts and process
US5356642A (en) * 1992-03-04 1994-10-18 The Quaker Oats Company Process for preparing an enrobed rice and pasta combination

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4769248A (en) * 1986-11-10 1988-09-06 Nabisco Brands, Inc. Coated, dry-roasted nuts and process
US5356642A (en) * 1992-03-04 1994-10-18 The Quaker Oats Company Process for preparing an enrobed rice and pasta combination

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6139890A (en) * 1998-07-21 2000-10-31 Bio-Tek Industries, Inc. Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables
WO2000004784A1 (fr) * 1998-07-24 2000-02-03 The Procter & Gamble Company Composition de pate pour biscuits sales sans graisse ou a faible teneur en graisses
US6217921B1 (en) 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
US6352732B2 (en) 1998-07-24 2002-03-05 The Procter & Gamble Co. Method of preparing coated low-fat and fat free-snack food
EP1483969A1 (fr) * 2003-06-06 2004-12-08 Unilever N.V. Biscuit comprenant une garniture d'aliments en particules
WO2008068419A3 (fr) * 2006-11-17 2009-01-15 Sante R Substitut du sel et composition par exemple alimentaire le comprenant
US8580328B2 (en) 2006-11-17 2013-11-12 Hubert Ramy Salt substitute and composition, for example food composition, comprising it

Also Published As

Publication number Publication date
AU2830497A (en) 1997-11-19

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