WO2002043511A1 - Encapsulated seasonings - Google Patents
Encapsulated seasonings Download PDFInfo
- Publication number
- WO2002043511A1 WO2002043511A1 PCT/EP2001/012896 EP0112896W WO0243511A1 WO 2002043511 A1 WO2002043511 A1 WO 2002043511A1 EP 0112896 W EP0112896 W EP 0112896W WO 0243511 A1 WO0243511 A1 WO 0243511A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- melting
- weight
- filling
- melting body
- wall
- Prior art date
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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- 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
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- 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
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Definitions
- the present invention relates to a melting body for introducing organoleptically active additives to foods.
- seasonings in particular in fats.
- the capsules consist of a matrix of encapsulation material in which the constituents are distributed, or the capsules consist of an outer wall of the encapsulation material which encloses the constituents in the core.
- Such capsules generally have a particle size of 5-300 microns in diameter. Larger capsules up to 2 mm are also described.
- Various food additives can be encapsulated by this technique, for example seasonings such as oils, spices and flavourings. The constituents are released by melting the capsules.
- Such encapsulated material can also be compressed to form larger bodies, for example tablets or pellets (WO 88/02221, DE-A 3541304) .
- the inventive melting body for introducing organoleptically active additives to foods consists of a transport-stable outer wall which dissolves in the food and releases the contents and which encloses a filling comprising these additives.
- the inventive melting body can have differing geometric shapes. Preference is given to the shape of cubes, because these may be packaged particularly readily and the shape of the spheres, because this shape ensures the highest stability and has the most favourable ratio between wall material and content.
- the inventive melting body generally has a size corresponding to a diameter of 1-5 cm, preferably 2-4 cm. In the case of a spherical shape this dimension designates the outer diameter, and in the case of a cubic shape the edge length.
- Such relatively large bodies can be handled easily without aids, give a favourable ratio of wall material to content and permit an expedient portioning of the contents in that they comprise a defined amount of one portion or half a portion.
- the inventive melting bodies expediently have an overall weight of 4-100 g, preferably 8-30 g.
- the outer wall of the melting bodies generally has a thickness of 2-8, preferably 3-6, mm.
- the inventive melting body consists of
- a suitable wall material is any material which is di ensionally stable and ensures stability of the body during transport and handling, cannot be dissolved or penetrated by the constituent, but dissolves in the food and releases the contents of the melting body.
- the outer wall can consist of a material which dissolves in the liquid phase of the food at room temperature.
- a wall material which melts at the elevated temperature of the food which is being prepared hot for example a hard fat or a suitable fat mixture, which has a melting point in the range of the temperatures which hot foods customarily have. Preference is therefore given to a melting point in the range 30-80°C, preferably 40-70°C.
- the wall material must have properties such that, after the melting and its distribution in the food, it does not solidify on its cooling to consumption temperature and impair the organoleptic properties of the food. A fat which, in the small amount in which it passes into the food, may be readily emulsified or distributed decreases the risk of organoleptic impairment .
- Suitable fats in particular vegetable fats, are commercially available, for example the product Chocovit U6® from Noblee & Th ⁇ rl GmbH, which has the following specification: Refractive index n D 40 1.457-1.459 Drop point 36-41°C Slip point 35-38°C
- the outer wall can also consist of a fat-containing binder (roux) .
- a fat-containing binder (roux)
- a plastic binder as prepared by the process of EP 112 504-Bl, that is to say by mixing a starch material with a possibly liquefied edible fat and subsequent heat treatment at a temperature of 90-150°C.
- a suitable filling is any organoleptically active material which is to be added in small amounts to foods. It can be pulverulent, liquid or semi-liquid.
- the invention is intended for introducing seasoning or aromatizing agent into a food and, more precisely, preferably fat- or oil-based seasoning.
- seasoning or aromatizing agent into a food and, more precisely, preferably fat- or oil-based seasoning.
- Suitable fillings are also substances which are sensitive to oxidation and are protected against oxidation in the inventive melting body. Examples of fillings are herb-containing sauce-based products for preparing pasta products, fish pastes, dried consomme, pepper sauces, sherry-containing gourmet sauces.
- the invention is particularly suitable for adding herb/spice mixtures in an oil base, for example to cooked pasta products, soups, sauces, vegetable preparations shortly before consumption.
- the filling can, furthermore, comprise other additives, for example salt, starch, flavour substances, spices etc.
- the outer wall melts rapidly in the hot food and the contents are distributed in the food.
- the invention also makes possible a longer storage life of the filler material, since it is hermetically enclosed by the outer wall and is protected against oxidation and other environmental influences .
- a particularly suitable filling consists of freeze- dried herbs, for example thyme, oregano or basil, suspended in an oil, for example olive oil. Melting bodies with fillings of this type are used, in particular, to prepare pasta products, for example spaghetti.
- the inventive melting bodies can also be produced according to known technology, as is used, for example, in the manufacture of chocolates.
- the fat to be used as wall material is melted and crystallized in moulds.
- the moulds are filled with the filler material and sealed, for example by applying a cover portion.
- Solid fillings can be coated with the outer wall by a dipping process .
- Round melting bodies having a diameter of 2.5 cm were produced by 70% by weight of wall material and 30% by weight of filling.
- the wall material consisted of a vegetable fat of the brand Chocovit U6® having a drop point of 39°C.
- the filling consisted of a mixture of: 33% by weight of plasticized fat 7% by weight of fat powder 30% by weight of herbs 17% by weight of salt
- the melting body produced from these constituents is particularly suitable for preparing pasta products. It can for example be added to hot, freshly prepared pasta either directly in the cooking pot after draining of the boiling water or placed on the plate and mixed with the pasta.
- Melting bodies in cube shape having an edge length of 3 cm were produced from 80% by weight of the same wall material as in Example 1 and 20% by weight of filling.
- the filling contained semi-liquid fat, butter flavour, salt, lecithin and a herb mixture of thyme, oregano and basil.
- the melting body was placed onto a plate of hot Spaghetti and mixed with the same.
- Round melting bodies having a diameter of 2 cm were produced from 75% by weight of wall material and 25% by weight of filling.
- the wall material used was the same fat as in Example 1.
- the filling consisted of 53% by weight of sunflower seed oil, 13% by weight of salt, 13% by weight of monosodium glutamate and 21% by weight of the same herb mixture as in
- the melting bodies were mixed with hot, ready-to-eat Maccaroni.
- a filling suitable as pepper sauce was produced from the following constituents:
- the cubes have good shelf-stability. A cube was stirred into 125 ml of boiling water and after short boiling (1-5 minutes) produced a ready-to-eat pepper sauce.
- the melting bodies were worked into a ready-to-eat sauce as described in example 4.
Abstract
The invention relates to a melting body for introducing organoletically active additives to foods consisting of a transport stable outer wall which dissolves in the food and releases the contents and which enclose a filling comprising these additives.
Description
ENCAPSULATED SEASONINGS
The present invention relates to a melting body for introducing organoleptically active additives to foods. In the food industry, it is known to encapsulate seasonings in particular in fats. A review of this method is found in International Journal of Food Sciences and Nutrition (1999) 50, 213-224. The capsules consist of a matrix of encapsulation material in which the constituents are distributed, or the capsules consist of an outer wall of the encapsulation material which encloses the constituents in the core. Such capsules generally have a particle size of 5-300 microns in diameter. Larger capsules up to 2 mm are also described. Various food additives can be encapsulated by this technique, for example seasonings such as oils, spices and flavourings. The constituents are released by melting the capsules.
Such encapsulated material can also be compressed to form larger bodies, for example tablets or pellets (WO 88/02221, DE-A 3541304) .
These products have numerous disadvantages: They must be handled as powders which are difficult to handle and dose. They require an aid, for example a spoon, for their handling and have a tendency to sinter and clump on storage. In contrast, if they are compressed to form larger shaped bodies, the melting behaviour suffers from this, they are not readily dissolvable in the hot ready-to-eat food and the melting time is increased by the pressing, possibly in a mixture with powder constituents. A simple coating of liquid or semi-liquid constituents is completely impossible. Such encapsulated liquid or semi-liquid products also have a tendency for oil release during storage. In addition, an
effective coating requires a reasonably high amount of fat, if fat is used as coating material, in comparison with the amount of the filler material to be coated.
These disadvantages are overcome by the melting body of the invention.
The inventive melting body for introducing organoleptically active additives to foods consists of a transport-stable outer wall which dissolves in the food and releases the contents and which encloses a filling comprising these additives.
The inventive melting body can have differing geometric shapes. Preference is given to the shape of cubes, because these may be packaged particularly readily and the shape of the spheres, because this shape ensures the highest stability and has the most favourable ratio between wall material and content.
The inventive melting body generally has a size corresponding to a diameter of 1-5 cm, preferably 2-4 cm. In the case of a spherical shape this dimension designates the outer diameter, and in the case of a cubic shape the edge length. Such relatively large bodies can be handled easily without aids, give a favourable ratio of wall material to content and permit an expedient portioning of the contents in that they comprise a defined amount of one portion or half a portion.
The inventive melting bodies expediently have an overall weight of 4-100 g, preferably 8-30 g.
The outer wall of the melting bodies generally has a thickness of 2-8, preferably 3-6, mm. Expediently, the inventive melting body consists of
40-90% by weight, preferably 65-85% by weight, of wall material and correspondingly 10-60% by weight, preferably 15-35% by weight, of filling.
A suitable wall material is any material which is di ensionally stable and ensures stability of the body during transport and handling, cannot be dissolved or penetrated by the constituent, but dissolves in the food and releases the contents of the melting body.
In principle, therefore, the outer wall can consist of a material which dissolves in the liquid phase of the food at room temperature. However, preference is given to a wall material which melts at the elevated temperature of the food which is being prepared hot, for example a hard fat or a suitable fat mixture, which has a melting point in the range of the temperatures which hot foods customarily have. Preference is therefore given to a melting point in the range 30-80°C, preferably 40-70°C. The wall material must have properties such that, after the melting and its distribution in the food, it does not solidify on its cooling to consumption temperature and impair the organoleptic properties of the food. A fat which, in the small amount in which it passes into the food, may be readily emulsified or distributed decreases the risk of organoleptic impairment .
Suitable fats, in particular vegetable fats, are commercially available, for example the product Chocovit U6® from Noblee & Thδrl GmbH, which has the following specification:
Refractive index nD 40 1.457-1.459 Drop point 36-41°C Slip point 35-38°C
Saponification value 195-203 Iodine value (Wijs) 52-58 Peroxide value (meq 02/kg) max . 0.5 Free fatty acid (oleic acid) max. 0.1% Solid fatty content at 10°C 86-92%
20°C 65-73% 30°C 30-36%
Fatty acid profile (% of total fatty acids)
C 12:0 max . 0.5 C 14:0 0.9-1.4 C 16:0 32-36 C 18:0 3-5 C 18:1 43-48 C 18:2 7-13 Other fatty acids max. 2
The outer wall can also consist of a fat-containing binder (roux) . Particular preference is given to a plastic binder as prepared by the process of EP 112 504-Bl, that is to say by mixing a starch material with a possibly liquefied edible fat and subsequent heat treatment at a temperature of 90-150°C.
A suitable filling is any organoleptically active material which is to be added in small amounts to foods. It can be pulverulent, liquid or semi-liquid. In particular, however, the invention is intended for introducing seasoning or aromatizing agent into a food and, more precisely, preferably fat- or oil-based seasoning. However, in principle, it is also
possible to provide a water-based filling or fillings in an alcohol-containing medium. Suitable fillings are also substances which are sensitive to oxidation and are protected against oxidation in the inventive melting body. Examples of fillings are herb-containing sauce-based products for preparing pasta products, fish pastes, dried consomme, pepper sauces, sherry-containing gourmet sauces.
The invention is particularly suitable for adding herb/spice mixtures in an oil base, for example to cooked pasta products, soups, sauces, vegetable preparations shortly before consumption. The filling can, furthermore, comprise other additives, for example salt, starch, flavour substances, spices etc. The outer wall melts rapidly in the hot food and the contents are distributed in the food. The invention also makes possible a longer storage life of the filler material, since it is hermetically enclosed by the outer wall and is protected against oxidation and other environmental influences .
A particularly suitable filling consists of freeze- dried herbs, for example thyme, oregano or basil, suspended in an oil, for example olive oil. Melting bodies with fillings of this type are used, in particular, to prepare pasta products, for example spaghetti.
The inventive melting bodies can also be produced according to known technology, as is used, for example, in the manufacture of chocolates. The fat to be used as wall material is melted and crystallized in moulds. The moulds are filled with the filler material and sealed, for example by applying a cover portion. Solid fillings can be coated with the outer wall by a dipping process .
Example 1
Round melting bodies having a diameter of 2.5 cm were produced by 70% by weight of wall material and 30% by weight of filling. The wall material consisted of a vegetable fat of the brand Chocovit U6® having a drop point of 39°C.
The filling consisted of a mixture of: 33% by weight of plasticized fat 7% by weight of fat powder 30% by weight of herbs 17% by weight of salt
13% by weight of potato starch
The melting body produced from these constituents is particularly suitable for preparing pasta products. It can for example be added to hot, freshly prepared pasta either directly in the cooking pot after draining of the boiling water or placed on the plate and mixed with the pasta.
Example 2
Melting bodies in cube shape having an edge length of 3 cm were produced from 80% by weight of the same wall material as in Example 1 and 20% by weight of filling.
The filling contained semi-liquid fat, butter flavour, salt, lecithin and a herb mixture of thyme, oregano and basil. The melting body was placed onto a plate of hot Spaghetti and mixed with the same.
Example 3
Round melting bodies having a diameter of 2 cm were produced from 75% by weight of wall material and 25% by weight of filling. The wall material used was the same fat as in Example 1. The filling consisted of 53% by weight of sunflower seed oil, 13% by weight of salt, 13% by weight of monosodium
glutamate and 21% by weight of the same herb mixture as in
Example 2.
The melting bodies were mixed with hot, ready-to-eat Maccaroni.
Example 4
A filling suitable as pepper sauce was produced from the following constituents:
Special waxy starch 4.0 g
Maize germ oil 2.5 g
Common salt 2.3 g
Sodium glutamate 1.0 g
Yeast extract powder 1.0 g
Onion powder 0.8 g
Pepper, green, freeze-dried 0.8 g
Pepper white 0.4 g
Fat powder 8.0 g
Chives 0.2 g
Sherry, liquid 2.0 g
23.0 g
This filling was given an outer wall which consisted of the following constituents:
roux light, produced according to Example 1 of EP 112 504-Bl 31.6 g Instant caramel 1.4 g
Paprika oil 1.0 g
34.0 g
Cubes having an edge length of about 2.5 cm were produced from in each case 5 g of filler material and 11 g of outer wall material.
The cubes have good shelf-stability. A cube was stirred into 125 ml of boiling water and after short boiling (1-5 minutes) produced a ready-to-eat pepper sauce.
Example 5
The following fillings were processed with an outer wall material according to Example 4:
a)
b )
a) 16g of the fish paste as filler material and llg of the outer wall material according to example 4 were processed into a melting body.
b) 6g of the consomme as filler material and 8g of the outer wall material according to example 4, however without the coloring additives caramel and peppers, were processed into a melting body.
c) 8,5 g of the pepper sauce (dry) as filler material and llg of the outer wall material according to example 4 were processed into a melting body.
The melting bodies were worked into a ready-to-eat sauce as described in example 4.
Claims
1. Melting body for introducing organoleptically active additives to foods consisting of a transport-stable outer wall which dissolves in the food and releases the contents and which encloses a filling comprising these additives.
2. Melting body according to Claim 1, characterized in that the outer wall consists of hard fat which has a melting point in the range of the temperatures which hot foods customarily have.
3. Melting body according to one of the preceding claims, characterized in that the outer wall material has a melting point of 30-80°C, preferably 40-70°C.
4. Melting body according to one of the preceding claims, characterized in that it has a size corresponding to a diameter 1-5 cm, preferably 2-4 cm.
5. Melting body according to one of the preceding claims, characterized in that the filling is a seasoning.
6. Melting body according to one of the preceding claims, characterized in that the filling comprises a fat- or oil-based seasoning.
7. Melting body according to one of the preceding claims, characterized in that it consists of 40-90% by weight, preferably 65-85% by weight, of wall material and 10-60% by weight, preferably 15-35% by weight, of filling.
8. Melting body according to one of the preceding claims, characterized in that it has the shape of a cube or a sphere .
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2002216021A AU2002216021A1 (en) | 2000-11-28 | 2001-11-06 | Encapsulated seasonings |
| EP01998146A EP1345503A1 (en) | 2000-11-28 | 2001-11-06 | Encapsulated seasonings |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE10058928.6 | 2000-11-28 | ||
| DE10058928A DE10058928B4 (en) | 2000-11-28 | 2000-11-28 | Body for incorporation of organoleptically effective additives in food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2002043511A1 true WO2002043511A1 (en) | 2002-06-06 |
Family
ID=7664898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2001/012896 WO2002043511A1 (en) | 2000-11-28 | 2001-11-06 | Encapsulated seasonings |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP1345503A1 (en) |
| AU (1) | AU2002216021A1 (en) |
| DE (1) | DE10058928B4 (en) |
| WO (1) | WO2002043511A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006063690A1 (en) * | 2004-12-14 | 2006-06-22 | Unilever N.V. | Process for making bouillon or seasoning cubes |
| EP1800547A3 (en) * | 2005-12-20 | 2009-06-03 | Cavis Microcaps GmbH | Mixture of condiments for food products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995005751A1 (en) * | 1993-08-20 | 1995-03-02 | R.P. Scherer Corporation | Encapsulated food product for use as sauce base |
| EP0852912A2 (en) * | 1996-12-20 | 1998-07-15 | Societe Des Produits Nestle S.A. | Encapsulated liquid product |
| EP1138211A1 (en) * | 2000-03-29 | 2001-10-04 | Societe Des Produits Nestle S.A. | Culinary aid |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2644679A1 (en) * | 1989-03-22 | 1990-09-28 | Arbib Felix | Method for preparing a product to be consumed in the form of a beverage |
| FR2726160B1 (en) * | 1994-10-26 | 1996-11-29 | Bongrain | COMPOSITE FOOD AND MANUFACTURING METHOD THEREOF |
| DE29817139U1 (en) * | 1998-09-24 | 1999-01-28 | Franke Marc | Milk / sugar cubes |
| DE19909886A1 (en) * | 1999-03-06 | 2000-09-07 | Mzo Oldenburger Milch Eg | Process to form spheres from extruded hank of ice cream by waisting at regular intervals under rotation |
-
2000
- 2000-11-28 DE DE10058928A patent/DE10058928B4/en not_active Expired - Fee Related
-
2001
- 2001-11-06 AU AU2002216021A patent/AU2002216021A1/en not_active Abandoned
- 2001-11-06 WO PCT/EP2001/012896 patent/WO2002043511A1/en not_active Application Discontinuation
- 2001-11-06 EP EP01998146A patent/EP1345503A1/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995005751A1 (en) * | 1993-08-20 | 1995-03-02 | R.P. Scherer Corporation | Encapsulated food product for use as sauce base |
| EP0852912A2 (en) * | 1996-12-20 | 1998-07-15 | Societe Des Produits Nestle S.A. | Encapsulated liquid product |
| EP1138211A1 (en) * | 2000-03-29 | 2001-10-04 | Societe Des Produits Nestle S.A. | Culinary aid |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006063690A1 (en) * | 2004-12-14 | 2006-06-22 | Unilever N.V. | Process for making bouillon or seasoning cubes |
| AU2005315984B2 (en) * | 2004-12-14 | 2009-12-24 | Unilever Plc | Process for making bouillon or seasoning cubes |
| EP1800547A3 (en) * | 2005-12-20 | 2009-06-03 | Cavis Microcaps GmbH | Mixture of condiments for food products |
Also Published As
| Publication number | Publication date |
|---|---|
| DE10058928B4 (en) | 2006-02-02 |
| AU2002216021A1 (en) | 2002-06-11 |
| DE10058928A1 (en) | 2002-06-06 |
| EP1345503A1 (en) | 2003-09-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4427221B2 (en) | Auxiliary ingredients for cooking | |
| EP1965662B1 (en) | Solid concentrate for broths, bouillons, soups, sauces, (side)dishes, garnishing or seasoning and process for preparing the same | |
| JPH0361403B2 (en) | ||
| AU2001260112A1 (en) | Cooking aid | |
| AU2007241591A1 (en) | Flavour release material and its use in different food products | |
| US20020168450A1 (en) | Melting body | |
| KR100220500B1 (en) | Food flavoring method using aqueous liquid flavor oil capsules | |
| EP1345503A1 (en) | Encapsulated seasonings | |
| EP2521458B1 (en) | An edible product composed of a plurality of discrete fat pieces | |
| JP6577625B1 (en) | Oil sauce in a container | |
| JP3285826B2 (en) | Paste food | |
| JPH0923807A (en) | Blocked freeze-dried food | |
| JP3752191B2 (en) | Soft encapsulated edible liquid oil composition | |
| JPS58126751A (en) | Production of flavor capsule | |
| JP3135504B2 (en) | Method for producing food and luu-based food | |
| JP2010046044A (en) | Hydrocolloid-containing food composition, and method for producing food using the same | |
| JPH0463578A (en) | Production of liquid or paste-containing roux | |
| JPH11137220A (en) | Sesame tofu (sesame paste similar to bean curd) and its production | |
| JPH0220227B2 (en) | ||
| CA3011011A1 (en) | Encapsulated oil for powdered instant food products | |
| JPH0564546A (en) | Snack cake | |
| JP2562530C (en) | ||
| JPH0695893B2 (en) | Manufacturing method of food with clothes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ PH PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG UZ VN YU ZA ZW |
|
| AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
| DFPE | Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101) | ||
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
| WWE | Wipo information: entry into national phase |
Ref document number: 2001998146 Country of ref document: EP |
|
| WWP | Wipo information: published in national office |
Ref document number: 2001998146 Country of ref document: EP |
|
| REG | Reference to national code |
Ref country code: DE Ref legal event code: 8642 |
|
| NENP | Non-entry into the national phase |
Ref country code: JP |
|
| WWW | Wipo information: withdrawn in national office |
Country of ref document: JP |
|
| WWW | Wipo information: withdrawn in national office |
Ref document number: 2001998146 Country of ref document: EP |