WO2007068483A1 - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch - Google Patents

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch Download PDF

Info

Publication number
WO2007068483A1
WO2007068483A1 PCT/EP2006/012060 EP2006012060W WO2007068483A1 WO 2007068483 A1 WO2007068483 A1 WO 2007068483A1 EP 2006012060 W EP2006012060 W EP 2006012060W WO 2007068483 A1 WO2007068483 A1 WO 2007068483A1
Authority
WO
WIPO (PCT)
Prior art keywords
concentrate
weight
packaged
starch
total
Prior art date
Application number
PCT/EP2006/012060
Other languages
French (fr)
Inventor
Georg Achterkamp
Dieter Kurt Karl Ackermann
Chiharu Inoue
Reinhard Kohlus
Matthias Kuhn
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Unilever Limited
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=37746166&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2007068483(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority to BRPI0617113A priority Critical patent/BRPI0617113B1/en
Priority to US11/990,967 priority patent/US20100003392A1/en
Priority to CN2006800311235A priority patent/CN101370398B/en
Priority to CA2620599A priority patent/CA2620599C/en
Priority to ES06829613T priority patent/ES2405620T3/en
Application filed by Unilever N.V., Unilever Plc, Hindustan Unilever Limited filed Critical Unilever N.V.
Priority to PL06829613T priority patent/PL1965670T3/en
Priority to EP06829613A priority patent/EP1965670B1/en
Priority to MX2008002681A priority patent/MX2008002681A/en
Priority to AU2006326265A priority patent/AU2006326265B2/en
Publication of WO2007068483A1 publication Critical patent/WO2007068483A1/en
Priority to IL189730A priority patent/IL189730A0/en
Priority to EG2008020323A priority patent/EG24934A/en

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
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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

Definitions

  • the present invention relates to concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. More in particular, the invention relates to such concentrates in the form of a jelly.
  • Concentrates for preparing a bouillon, broth, soup, sauce, gravy, or for use as seasoning are well known in the western and non-western cooking.
  • such formulations are herein all abbreviated to "concentrates for preparing a bouillon", or "bouillon concentrates”.
  • bouillon concentrates comprise ingredients such as one or more of salt, sugar, flavour enhancers (like e.g. monosodium glutamate, MSG), herbs, spices, vegetable particulates, colourants and flavourants, next to e.g. 0-40% (for seasoning cubes 1-60%, for seasonings and bouillon cubes typically 0-20%) fat and/or oil.
  • Salt is usually an ingredient which is present in large amounts, e.g. 5-60%.
  • the most common physical formats in which such concentrates are available are powders, granulates and cubes or tablets.
  • the powders can be prepared by mixing all ingredients in the proper proportion, optionally followed by granulating to obtain granulates using equipment known in the art.
  • the conventional bouillon and seasoning cubes are prepared by mixing the ingredients, followed by pressing to a cube.
  • cubes or tablets can be prepared by mixing all ingredients followed by extruding and cutting the extrudate.
  • the powders and granulates are generally offered in sachets or jars, the cubes usually individually wrapped and packed in a box.
  • Liquid concentrates for bouillons, soups, sauces etcetera do also exist. They have the advantage that e.g. liquid extracts or concentrates of herbs, vegetables, meat etcetera can be included.
  • JP 61/031 ,068 discloses soup concentrates for use with instant noodles, which soup concentrate is in the form of a jelly, which concentrate needs to be dilluted 5-6 times with water to yield a soup to be consumed or served with noodles.
  • Said jellies are formed with gelatin in combination with one or more of alginate, agar and apple puree. The jellies take 3-6 minutes to dissolve.
  • the jellies disclosed have some disadvantages.
  • the concentrates should be such that they allow the usual dilution rates (in e.g. an aqueous liquid such as water) for e.g. bouillons (e.g. as in bouillon cubes) like 1 :20-1-50 (i.e. allows for high salt levels in the gel).
  • the product should be fairly stable in transport and storage, which is normally at ambient temperatures, but during which temperatures can rise substantially higher.
  • the gel should also have a certain strenghth: preferably the strength should be such that the force (in gram) necessary for a plunger to penetrate 10 mm in a gel is above 50, preferably above 70 g. Also low to no phase separation is desired.
  • a packaged concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning comprising:
  • a gelling system comprising the combination of starch in an amount of 0.1% to 10% (weight % based on water content of concentrate) and gelatin in an amount of 1.5-30%
  • 0.5-60% weight % based on the total composition
  • of taste imparting components in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof (weight % based on total packaged concentrate) and wherein the concentrate has the appearance of a gel (preferably judged when taken out of the packaging).
  • Water (as amount) is herein to be understood as the total amount of moisture present.
  • concentration of salt is to be calculated as (amount of salt) / (amount of salt + total moisture).
  • amount gelling system (amount gelling system) / (amount gelling system + total moisture).
  • the person of average skill in the art of food products recognizes a gel when he or she sees one.
  • the appearance of a gel generally can be achieved in an aqueous environment when sufficient gelling agents are used in the formulation.
  • a gel will usually have a smooth surface appearance, be shape-retaining at ambient temperature when exposed to gravity, but easily deformable (to some degree in an elastic way).
  • the packaged concentrate according to the invention (when taken out of the packaging) has the appearance or rheology of a gel as expressed by a ratio of elastic modulus G' : viscous modulus G" of at least 1 , preferably at least 3, more preferably at least 5. It can furthermore be preferred that the viscous modulus G" is at least 10 Pa, preferably at least 50 Pa. The method of measuring such is described below.
  • the concentrate comprises 20-30% (weight % based on water content of concentrate) salt, even more preferably the concentrate according to the present invention comprises 20-26% (weight % based on water content of concentrate) salt.
  • Salt in this context can be sodium chloride but it can also be another alkali metal salt such as potassium chloride, or a mixture thereof, or other low-sodium products that aim for the taste impression of sodium chloride, as long as the taste in the end formulation is acceptable.
  • the upper limit of solubility in water of NaCI is around 26% (at room temperature), and hence above this limit some salt crystals may occur.
  • the amount of salt is preferably (just) below this salt saturation concentration level.
  • the concentrates are more or less shape stable: it is not an easily flowable product, but it being a gelled product means it can deform (easily) under pressure.
  • a gelled product means it can deform (easily) under pressure.
  • starch and gelatin as required will e.g. depend on the amount of salt in the formulation, and such amounts and ratio can be determined by the person of average skill in the art of gelled food products without undue burden. At high salt levels, e.g. above 15%, it is difficult if not impossible to get gels with the desired properties (in terms of e.g. dissolution speed, syneresis, and gel strength) by using starch or gelatin on their own. It was found that in combination such is possible.
  • Preferred amounts will be: starch: 1-7%, more prefeferably: 3-6% gelatin: 6-20%, more preferably 12-20%. both as wt% on the amount of water as defined above.
  • the gelatin used is preferably 125-275 Bloom gelatin, more preferably 150-260 Bloom gelatin, even more preferably 160-240 Bloom gelatin.
  • the starch used is preferably native starch, and also is preferably potato starch or corn starch.
  • the taste-imparting components comprise one or more of liquid or dissolvable extracts or concentrates of one or more of meat, fish, herbs, fruit or vegetables, and/or flavours, and/or yeast extract, and/or hydrolysed protein of vegetable-, soy-, fish-, or meat origin.
  • meat fish
  • herbs fruit or vegetables
  • flavours and/or yeast extract
  • the packaged concentrate according to the present invention may further comprising 0.5 to 30% (weight on total concentrate) of a taste enhancer selected from the group of monosodium glutamate, 5'-ribotides, organic acids, or mixtures thereof. It may also be preferred that the packaged concentrate according to the present invention further comprises 1-30%, preferably 1-15% (weight on total packaged concentrate) of emulsified or dispersed oil and/or fat. Salt can also be seen as a taste enhancer, but is herein regarded as a separate category of ingredients.
  • the total moisture content of the concentrate is 20-60% by weight (based on the total packed concentrate), preferably 40-60% by weight (based on the total packed concentrate).
  • the packaged concentrate according to the invention has a water activity a w of 0.4 to 0.87, preferably 0.5-0.82, more preferably 0.7-0.78, most preferably 0.7-0.75.
  • the pH of the concentrate is between 5 and 9, preferably 5-7.
  • the concentrate according to the present invention is shelf stable for at least 3 months when in its intact packaging at ambient temperature.
  • the concentrate according to the present invention has an open shelf life of at least 3 months at ambient temperature.
  • the packaged concentrates according to the present invention are preferably translucent or transparent. This can also make it attractive to choose e.g. packaging which is at least partially transparent.
  • the invention further relates to a process for the preparation of the concentrates according to the present invention.
  • a process for the preparation may comprise the steps of mixing the ingredients with the water, filling into the packaging (e.g. blister packs or cups or tubs) and closing the packs (e.g. by a seal), whereby preferably a heating step is applied prior to, during or after filling into the packaging, for preservation purposes and/or to facilitate dissolution of ingredients and/or achieving gelation (upon cooling thereafter) of thermoset gels.
  • the (heated) mixture may be poured in moulds, cooled to set. After setting to a gel, the gelled concentrate will have to be removed from the moulds and packaged. It is preferred, however, to manufacture directly into the packaging. It is preferred that the steps of mixing the ingredients with the water, filling into the packaging and closing the packaging, whereby a heating step is applied prior to, and/or during and/or after filling into the packaging.
  • At least part of the heating stage is to a temperature of at least 80 0 C. Also, it is preferred that the temperature of the mixture during the filling is at least 70 0 C.
  • fat is used solid at room temperature, it is preferably melted first before adding to other components.
  • Typical shapes in which the product according to the invention may be made comprise shapes such as is in the form of a cube, tablet, pellet, ball, briquette, dragee, cone, truncated cone, or in the shape of (the profile or projection or portrait of) an animal or part thereof (e.g. animal head). Due to the formulation and the subsequent manner of manufacturing, complex shapes are possible.
  • the concentrates are jelly-like, they can have a shape.
  • the concentrate according to the invention is in the form of a cube, tablet, brick-shape, pellet, ball (sphere), briquette, dragee, egg-shape, or flattened egg-shape.
  • cubes or tablets and “unit dose” encompass a wide variety of geometric shapes: next to cubes and tablets also pellets, briquettes, brick-like shapes, etcetera.
  • Each individual gelled concentrate preferably is of a size such that the concentrate has a weight (excluding packaging) of 1-10 kg, preferably 2-250 g, more preferably 10-50 g.
  • the portion of the concentrate according to the present invention as packaged is preferably such that the concentrate has a weight excluding packaging) of 1-10 kg, preferably 2-250 g, more preferably 10-50 g.
  • the packaging can be e.g. a blister pack or a glass or plastic jar or (sealed) tubs or cups.
  • the container is a cup or tub with a seal, but also more complex packaging shapes are now possible (e.g. a reclosable pack).
  • a specific and preferred packaging option are sealed or reclosable cups or tubs (e.g. plastic cups e.g. having a volume of 1-250 ml, comprising 1-250 g, preferably 2-50 g (more preferably 10-50 g) concentrate, which are closed with a lid or seal, preferably a seal of sheet-like material).
  • the concentrate comprises 15-30% (weight % based on water content of concentrate) salt, more preferably the concentrate according to the present invention comprises 15-26% (weight % based on water content of concentrate) salt.
  • Salt in this context can be sodium chloride but it can also be another alkali metal salt such as potassium chloride, or a mixture thereof, or other low-sodium products that aim for the taste impression of sodium chloride, as long as the taste in the end formulation is acceptable.
  • the invention further relates to the use of a concentrate as set out above, for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. This may be done by diluting with an aqueous liquid (e.g. water) under application of heat, in e.g. a ratio of 1:15 - 1 : 100, preferably 1 :20 — 1 :70, more preferably 1 :20 — 1 :50.
  • an aqueous liquid e.g. water
  • the packaged concentrates described herein are preferably non-sweet, which is characterised by a sweetness as an equivalent to a percentage sucrose of lower than 20%, preferably lower than 15%, even more preferably lower than 10%, most preferably lower than 6%, and resulting in an end-product that is lower in sweetness than 0.5g/l of sucrose equivalent, preferably below 0.3 g/l of sucrose equivalent, more preferably below 0.2 g/l of sucrose equivalent.
  • the sweetness refers to an equivalent sweetness to sucrose that is calculated via the sweetness index of the used sweeteners.
  • the concentrate according to the invention has a sweetness as expressed by a sweetness index of below 0.5 g / liter sucrose equivalent, preferably below 0.3 g/l of sucrose equivalent, more preferably below 0.2 g/l of sucrose equivalent.
  • the equivalent amount to sucrose refers to an equivalent sweetness to sucrose as it is calculated via the sweetness index of the used sweeteners.
  • sweetness index is a term used to describe the level of sweetness of the dosage form relative to sucrose. Sucrose, defined as the standard, has a sweetness index of 1.
  • the sweetness indices of several known sweet compounds are listed below: Sorbitol 0.54-0.7, Dextrose 0.6, Mannitol 0.7, Sucrose 1.0, High Fructose Corn Syrup 55% 1.0, Xylitol 1.0, Fructose 1.2-1.7, Cyclamate 30, Aspartame 180, Acesulfame K 200, Saccharin 300, Sucralose 600, Talin 2000-3000. Further values and reference literature can be found e.g. in "R ⁇ mpp Strukturchemie, Georg Thieme Verlag, 1995". It can also be preferred that by equivalent sweetness is herein understood the perceived sweetness by a consumer as determined by a trained panel matching the product sweetness to a standard sucrose solution. The detailed method is described in the appropriate DIN standard. For recipe design purposes this shall be assumed similar to the sweetness as calculated by the so called sweetness index.
  • the texture or rheology desired for the product according to the invention is preferably that of a gel.
  • a gel in scientific literature, e.g. "Das Rheologie Handbuch, Thomas Mezger, Curt R. Vincentz-Verlag, Hannover, 2000" a gel is typically defined by its ratio of elastic modulus G' to viscous modulus G". This allows it to distinguish between a highly viscous fluid, e.g. a paste and an elastic system of same viscosity e.g. a jelly. This ratio should be greater than 1 for a gel. For the given product, a ratio of greater than 1 is suitable. It is preferred, however, that said ratio is greater than 3, more preferably it is greater than 5.
  • the absolute value of the viscous modus G" is preferably greater than 10 Pa, more preferred greater than 50 Pa. This criterion distinguishes between thin solutions with gel character and a more shape retaining jelly products that are the intended products according to this invention.
  • This set of parameters refers to a standard oscillatory test conducted with a standard state of the art low deformation rheometer as commercially available from e.g. Bohlin or TA Instruments.
  • G' should preferably apply to the whole concentrate, and not just for a part of it. Also, it is preferred that the concentrate does not consist of a solid envelope material covering core. It can also be preferred that the concentrate is translucent and/or transparent.
  • the concentrate according to the present invention is preferably shelf stable when in its intact packaging. This can be ensured by selecting the appropriate manufacturing process in combination with a correct composition. For example, a process involving a pasteurising step
  • the invention further relates to the use of the concentrate according to the present invention and as set out above for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning.
  • Such use e.g. implies removing the concentrate from its packaging, and adding it to food or a dish, either during or after its preparation, optionally further applying heat and/or stirring the food or dish with such concentrate.
  • a dry mix comprising:
  • Pork fat 690 g Salt, 580 g
  • Pork meat powder 530 g
  • Pork flavour (dissolvable powder), 60 g
  • the above mixture was made in a gel with 2300 g water, 450 g gelatin 160 Bloom, 110 g potato starch.
  • This gel (at 20% salt on water) had a gel strength of approx. 240 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
  • Example 1b The same dry mix as under 1a was now gelled with 2300 g water, 450 g gelatin 160 Bloom and 110 g corn starch. This gel (at 20% salt on water) had a gel strength of approx. 260 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
  • Example 1d The same dry mix as under 1a was now gelled with 2300 g water, 450 g gelatin 240 Bloom and 110 g potato starch. This gel (at 20% salt on water) had a gel strength of approx. 300 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
  • the gel strength was measured using the following method: using a texture analyser from Microstable Sytems, model TA XT2 with 5 kg load cell. - Plunger: Diameter (according AOAC method) 0.5 inches means 12.7 mm, height 35 mm, plane surface, sharp edges, material plastics.
  • Sample Containers have an influence on results if not very large. Therefore the choosen container should always be the same.
  • plastic containers for model systems diameter bottom 5.5 cm; diameter top 6.5 cm; height 8.5 cm
  • glass jars for process trials with recipes other than model systems diameter 7 cm; height 4 cm.
  • samples After preparation, samples have been stored at ambient conditions (21 0 C) at least over night before measurement.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent comprising starch and gelatin, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Description

PACKAGED CONCENTRATE FOR PREPARING A BOUILLON, SOUP, SAUCE, GRAVY OR FOR USE AS A SEASONING, THE CONCENTRATE COMPRISING GELATIN AND STARCH
Field of the invention
The present invention relates to concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. More in particular, the invention relates to such concentrates in the form of a jelly.
Background of the invention
Concentrates for preparing a bouillon, broth, soup, sauce, gravy, or for use as seasoning are well known in the western and non-western cooking. For brevity, such formulations are herein all abbreviated to "concentrates for preparing a bouillon", or "bouillon concentrates".
Conventionally, bouillon concentrates comprise ingredients such as one or more of salt, sugar, flavour enhancers (like e.g. monosodium glutamate, MSG), herbs, spices, vegetable particulates, colourants and flavourants, next to e.g. 0-40% (for seasoning cubes 1-60%, for seasonings and bouillon cubes typically 0-20%) fat and/or oil. Salt is usually an ingredient which is present in large amounts, e.g. 5-60%.
The most common physical formats in which such concentrates are available are powders, granulates and cubes or tablets. The powders can be prepared by mixing all ingredients in the proper proportion, optionally followed by granulating to obtain granulates using equipment known in the art. The conventional bouillon and seasoning cubes are prepared by mixing the ingredients, followed by pressing to a cube. Alternatively, cubes or tablets can be prepared by mixing all ingredients followed by extruding and cutting the extrudate. The powders and granulates are generally offered in sachets or jars, the cubes usually individually wrapped and packed in a box.
Liquid concentrates for bouillons, soups, sauces etcetera do also exist. They have the advantage that e.g. liquid extracts or concentrates of herbs, vegetables, meat etcetera can be included.
There is a desire for concentrates for preparing a bouillon, broth, soup, sauce, gravy, or for use as seasoning, which combine some advantages of liquid concentrates with some advantages of dry concentrates. JP 61/031 ,068 discloses soup concentrates for use with instant noodles, which soup concentrate is in the form of a jelly, which concentrate needs to be dilluted 5-6 times with water to yield a soup to be consumed or served with noodles. Said jellies are formed with gelatin in combination with one or more of alginate, agar and apple puree. The jellies take 3-6 minutes to dissolve. The jellies disclosed have some disadvantages.
Summary of the invention
There is a need for packaged concentrates for use as seasoning or for preparing a bouillon, broth, soup, sauce, or gravy, which concentrate is in the form of a (packaged) jelly, which jelly can dissolve in boiling water fairly quickly (e.g. a mass of 30 g would dissolve in 900 ml boiling water in less than 3.5 minutes, preferably less than 3 minutes). It is also preferred that such jelly has a low tendency to syneresis (water separation) and is preferably an elastic, not too rigid gel (as such will facilitate removal from its packaging; elastic and not too rigid can best be judged by hand-feel). Also it is desired that such gel is easy to be manufactured (e.g. not too viscous in preparation, or requiring more complex equipment or processing). Preferably, the concentrates should be such that they allow the usual dilution rates (in e.g. an aqueous liquid such as water) for e.g. bouillons (e.g. as in bouillon cubes) like 1 :20-1-50 (i.e. allows for high salt levels in the gel). Also, the product should be fairly stable in transport and storage, which is normally at ambient temperatures, but during which temperatures can rise substantially higher. Preferably, the gel should also have a certain strenghth: preferably the strength should be such that the force (in gram) necessary for a plunger to penetrate 10 mm in a gel is above 50, preferably above 70 g. Also low to no phase separation is desired.
It has now been found that such may be achieved (at least in part) by a packaged concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, said concentrate comprising:
- 20-80% water (weight % based on total packaged concentrate),
- a gelling system comprising the combination of starch in an amount of 0.1% to 10% (weight % based on water content of concentrate) and gelatin in an amount of 1.5-30%
(weight % based on water content of concentrate),
15-30% (weight % based on water content of concentrate, more preferably 15-26%, most preferably 20-26%) of salt,
0.5-60% (weight % based on the total composition) of taste imparting components, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof (weight % based on total packaged concentrate) and wherein the concentrate has the appearance of a gel (preferably judged when taken out of the packaging).
Water (as amount) is herein to be understood as the total amount of moisture present. The concentration of salt is to be calculated as (amount of salt) / (amount of salt + total moisture). The same is true for other dissolved matter, such as gelling system (amount gelling system) / (amount gelling system + total moisture).
With "herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof (in connection to the preferred absence of 0.5-60% by weight as stated above) is meant particles having a size such that they are at least visible to the naked eye, in the product as consumed, e.g. upon dillution with water in the required dillution rate (as that is when the particulates or herbs etcetera matter: to be seen just prior to consumption). Thus, "meat powder" as known in the bouillon industry can be difficult to be seen in the jelly cube (e.g. due to the concentration, possible turbidity following certain ingredients), but such conventional meat powder particulates are well visible to the naked eye in the soup or bouillon when prepared in the proper dillution. The packaged concentrates according to this invention do not comprise 0.5- 60% of such "herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof according to the definition given just above.
The person of average skill in the art of food products recognizes a gel when he or she sees one. The appearance of a gel generally can be achieved in an aqueous environment when sufficient gelling agents are used in the formulation. A gel will usually have a smooth surface appearance, be shape-retaining at ambient temperature when exposed to gravity, but easily deformable (to some degree in an elastic way). More preferably, the packaged concentrate according to the invention (when taken out of the packaging) has the appearance or rheology of a gel as expressed by a ratio of elastic modulus G' : viscous modulus G" of at least 1 , preferably at least 3, more preferably at least 5. It can furthermore be preferred that the viscous modulus G" is at least 10 Pa, preferably at least 50 Pa. The method of measuring such is described below.
Detailed description of the invention
In the formulation as set out above, it can be preferred that the concentrate comprises 20-30% (weight % based on water content of concentrate) salt, even more preferably the concentrate according to the present invention comprises 20-26% (weight % based on water content of concentrate) salt. "Salt" in this context can be sodium chloride but it can also be another alkali metal salt such as potassium chloride, or a mixture thereof, or other low-sodium products that aim for the taste impression of sodium chloride, as long as the taste in the end formulation is acceptable. The upper limit of solubility in water of NaCI is around 26% (at room temperature), and hence above this limit some salt crystals may occur. Hence, the amount of salt is preferably (just) below this salt saturation concentration level.
The concentrates are more or less shape stable: it is not an easily flowable product, but it being a gelled product means it can deform (easily) under pressure. By choosing the amount and ratio of gelatin and starch the desired rheology can be obtained.
The amount and ratio of starch and gelatin as required will e.g. depend on the amount of salt in the formulation, and such amounts and ratio can be determined by the person of average skill in the art of gelled food products without undue burden. At high salt levels, e.g. above 15%, it is difficult if not impossible to get gels with the desired properties (in terms of e.g. dissolution speed, syneresis, and gel strength) by using starch or gelatin on their own. It was found that in combination such is possible. Preferred amounts will be: starch: 1-7%, more prefeferably: 3-6% gelatin: 6-20%, more preferably 12-20%. both as wt% on the amount of water as defined above.
The gelatin used is preferably 125-275 Bloom gelatin, more preferably 150-260 Bloom gelatin, even more preferably 160-240 Bloom gelatin. The starch used is preferably native starch, and also is preferably potato starch or corn starch.
In the concentrates according to the invention, it is preferred that the taste-imparting components comprise one or more of liquid or dissolvable extracts or concentrates of one or more of meat, fish, herbs, fruit or vegetables, and/or flavours, and/or yeast extract, and/or hydrolysed protein of vegetable-, soy-, fish-, or meat origin. In the above, where it says "meat" this is to be understood to comprise beef, pork, chicken (and other fowl). Preferably the amount of taste-imparting components as set out above is 1-40% (by weight on the total packed concentrate).
The packaged concentrate according to the present invention may further comprising 0.5 to 30% (weight on total concentrate) of a taste enhancer selected from the group of monosodium glutamate, 5'-ribotides, organic acids, or mixtures thereof. It may also be preferred that the packaged concentrate according to the present invention further comprises 1-30%, preferably 1-15% (weight on total packaged concentrate) of emulsified or dispersed oil and/or fat. Salt can also be seen as a taste enhancer, but is herein regarded as a separate category of ingredients.
For the packaged concentrate according to the present invention, it is preferred that the total moisture content of the concentrate is 20-60% by weight (based on the total packed concentrate), preferably 40-60% by weight (based on the total packed concentrate). Also, it is preferred that the packaged concentrate according to the invention has a water activity aw of 0.4 to 0.87, preferably 0.5-0.82, more preferably 0.7-0.78, most preferably 0.7-0.75. Preferably, the pH of the concentrate is between 5 and 9, preferably 5-7.
Depending on the ingredients and processing chosen, the concentrate according to the present invention is shelf stable for at least 3 months when in its intact packaging at ambient temperature. Preferably, the concentrate according to the present invention has an open shelf life of at least 3 months at ambient temperature.
The packaged concentrates according to the present invention are preferably translucent or transparent. This can also make it attractive to choose e.g. packaging which is at least partially transparent.
The invention further relates to a process for the preparation of the concentrates according to the present invention. A process for the preparation may comprise the steps of mixing the ingredients with the water, filling into the packaging (e.g. blister packs or cups or tubs) and closing the packs (e.g. by a seal), whereby preferably a heating step is applied prior to, during or after filling into the packaging, for preservation purposes and/or to facilitate dissolution of ingredients and/or achieving gelation (upon cooling thereafter) of thermoset gels. Alternatively, the (heated) mixture may be poured in moulds, cooled to set. After setting to a gel, the gelled concentrate will have to be removed from the moulds and packaged. It is preferred, however, to manufacture directly into the packaging. It is preferred that the steps of mixing the ingredients with the water, filling into the packaging and closing the packaging, whereby a heating step is applied prior to, and/or during and/or after filling into the packaging.
In the above process, it is preferred that at least part of the heating stage is to a temperature of at least 800C. Also, it is preferred that the temperature of the mixture during the filling is at least 700C. When fat is used solid at room temperature, it is preferably melted first before adding to other components. By manufacturing the packaged concentrates according to the present invention, e.g. by the process as set out above, it was found that concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning could be obtained that are in gel form, are quickly dispersible/dissolvable (e.g. 30 g in less than 3.5 minutes preferably in less than 3 minutes, when immersed in 900 ml boiling water), are non-sticky, show a low tendency to syneresis, and can be made in such a way that they can be used in the dillution rates usual for bouillon concentrates (e.g. 1 :20-1 :50).
Typical shapes in which the product according to the invention may be made comprise shapes such as is in the form of a cube, tablet, pellet, ball, briquette, dragee, cone, truncated cone, or in the shape of (the profile or projection or portrait of) an animal or part thereof (e.g. animal head). Due to the formulation and the subsequent manner of manufacturing, complex shapes are possible.
As the concentrates are jelly-like, they can have a shape. Preferably, the concentrate according to the invention is in the form of a cube, tablet, brick-shape, pellet, ball (sphere), briquette, dragee, egg-shape, or flattened egg-shape. It is herein to be understood that "cubes or tablets" and "unit dose" encompass a wide variety of geometric shapes: next to cubes and tablets also pellets, briquettes, brick-like shapes, etcetera. Each individual gelled concentrate preferably is of a size such that the concentrate has a weight (excluding packaging) of 1-10 kg, preferably 2-250 g, more preferably 10-50 g. The portion of the concentrate according to the present invention as packaged is preferably such that the concentrate has a weight excluding packaging) of 1-10 kg, preferably 2-250 g, more preferably 10-50 g. The packaging can be e.g. a blister pack or a glass or plastic jar or (sealed) tubs or cups. Preferably, in the packaged concentrate according to the invention the container is a cup or tub with a seal, but also more complex packaging shapes are now possible (e.g. a reclosable pack). A specific and preferred packaging option are sealed or reclosable cups or tubs (e.g. plastic cups e.g. having a volume of 1-250 ml, comprising 1-250 g, preferably 2-50 g (more preferably 10-50 g) concentrate, which are closed with a lid or seal, preferably a seal of sheet-like material).
In the formulation as set out above the concentrate comprises 15-30% (weight % based on water content of concentrate) salt, more preferably the concentrate according to the present invention comprises 15-26% (weight % based on water content of concentrate) salt. "Salt" in this context can be sodium chloride but it can also be another alkali metal salt such as potassium chloride, or a mixture thereof, or other low-sodium products that aim for the taste impression of sodium chloride, as long as the taste in the end formulation is acceptable.
The invention further relates to the use of a concentrate as set out above, for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. This may be done by diluting with an aqueous liquid (e.g. water) under application of heat, in e.g. a ratio of 1:15 - 1 : 100, preferably 1 :20 — 1 :70, more preferably 1 :20 — 1 :50.
The packaged concentrates described herein are preferably non-sweet, which is characterised by a sweetness as an equivalent to a percentage sucrose of lower than 20%, preferably lower than 15%, even more preferably lower than 10%, most preferably lower than 6%, and resulting in an end-product that is lower in sweetness than 0.5g/l of sucrose equivalent, preferably below 0.3 g/l of sucrose equivalent, more preferably below 0.2 g/l of sucrose equivalent. The sweetness refers to an equivalent sweetness to sucrose that is calculated via the sweetness index of the used sweeteners. Thus, the concentrate according to the invention has a sweetness as expressed by a sweetness index of below 0.5 g / liter sucrose equivalent, preferably below 0.3 g/l of sucrose equivalent, more preferably below 0.2 g/l of sucrose equivalent. The equivalent amount to sucrose refers to an equivalent sweetness to sucrose as it is calculated via the sweetness index of the used sweeteners. As used herein, "sweetness index" is a term used to describe the level of sweetness of the dosage form relative to sucrose. Sucrose, defined as the standard, has a sweetness index of 1. For example, the sweetness indices of several known sweet compounds are listed below: Sorbitol 0.54-0.7, Dextrose 0.6, Mannitol 0.7, Sucrose 1.0, High Fructose Corn Syrup 55% 1.0, Xylitol 1.0, Fructose 1.2-1.7, Cyclamate 30, Aspartame 180, Acesulfame K 200, Saccharin 300, Sucralose 600, Talin 2000-3000. Further values and reference literature can be found e.g. in "Rόmpp Lebensmittelchemie, Georg Thieme Verlag, 1995". It can also be preferred that by equivalent sweetness is herein understood the perceived sweetness by a consumer as determined by a trained panel matching the product sweetness to a standard sucrose solution. The detailed method is described in the appropriate DIN standard. For recipe design purposes this shall be assumed similar to the sweetness as calculated by the so called sweetness index.
The texture or rheology desired for the product according to the invention is preferably that of a gel. Regarding a gel, in scientific literature, e.g. "Das Rheologie Handbuch, Thomas Mezger, Curt R. Vincentz-Verlag, Hannover, 2000" a gel is typically defined by its ratio of elastic modulus G' to viscous modulus G". This allows it to distinguish between a highly viscous fluid, e.g. a paste and an elastic system of same viscosity e.g. a jelly. This ratio should be greater than 1 for a gel. For the given product, a ratio of greater than 1 is suitable. It is preferred, however, that said ratio is greater than 3, more preferably it is greater than 5.
The absolute value of the viscous modus G" is preferably greater than 10 Pa, more preferred greater than 50 Pa. This criterion distinguishes between thin solutions with gel character and a more shape retaining jelly products that are the intended products according to this invention.
The above given values need should be measured under the following circumstances: - a maturation time of at least 12 h under ambient conditions, measurement temperature of 25 0C,
- an oscillatory frequency of 1 rad/s and
- a strain of 1%.
This set of parameters refers to a standard oscillatory test conducted with a standard state of the art low deformation rheometer as commercially available from e.g. Bohlin or TA Instruments.
The requirements as stated herein for G' : G" should preferably apply to the whole concentrate, and not just for a part of it. Also, it is preferred that the concentrate does not consist of a solid envelope material covering core. It can also be preferred that the concentrate is translucent and/or transparent.
The concentrate according to the present invention is preferably shelf stable when in its intact packaging. This can be ensured by selecting the appropriate manufacturing process in combination with a correct composition. For example, a process involving a pasteurising step
(either explicitly or as part of other process steps), followed by hot or aseptic filling of packaging, and the right water activity aw and pH of the composition may ensure such.
The invention further relates to the use of the concentrate according to the present invention and as set out above for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. Such use e.g. implies removing the concentrate from its packaging, and adding it to food or a dish, either during or after its preparation, optionally further applying heat and/or stirring the food or dish with such concentrate. Examples
Example 1a
A dry mix was prepared comprising:
Pork fat, 690 g Salt, 580 g
Pork meat powder, 530 g
Sugar, 200 g
MSG, 12O g
Pork flavour (dissolvable powder), 60 g
The above mixture was made in a gel with 2300 g water, 450 g gelatin 160 Bloom, 110 g potato starch. This gel (at 20% salt on water) had a gel strength of approx. 240 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
Processing:
Process Description:
1. Mix all dry ingredients in a Hobart Mixer till homogeneous
2. Melt fat at 6O0C
3. Add melted fat to the dry ingredients and mix in the Hobart mixer until homogeneous
4. Add mix into a double jacket vessel (Unimix type)
5. Add water into the vessel and close the vessel.
6. Heat up to 900C while stirring
7. Keep at 90°C for 3min while stirring
8. Hot filling into containers, followed by sealing and leaving to cool to room temperature
Example 1b The same dry mix as under 1a was now gelled with 2300 g water, 450 g gelatin 160 Bloom and 110 g corn starch. This gel (at 20% salt on water) had a gel strength of approx. 260 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
Example 1c
The same dry mix as under 1a was now gelled with 2300 g water, 450 g gelatin 240 Bloom and 110 g corn starch. This gel (at 20% salt on water) had a gel strength of approx. 350 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
Example 1d The same dry mix as under 1a was now gelled with 2300 g water, 450 g gelatin 240 Bloom and 110 g potato starch. This gel (at 20% salt on water) had a gel strength of approx. 300 g (measured with the method below for model systems) and dissolved in less than 100 seconds (30 g gel immersed in 900 g boiling water).
All examples 1a-1d had no to very low syneresis.
Although these examples refer to products that contain 0.5-60% particulates that can be seen by the naked eye, which is not preferred in the present case, it is submitted that such particles in the present examples do not substantially alter properties like G', G", water activity, dissolving time, dillution rates, gel strength and syneresis.
The gel strength was measured using the following method: using a texture analyser from Microstable Sytems, model TA XT2 with 5 kg load cell. - Plunger: Diameter (according AOAC method) 0.5 inches means 12.7 mm, height 35 mm, plane surface, sharp edges, material plastics.
Sample Containers have an influence on results if not very large. Therefore the choosen container should always be the same. We have used plastic containers for model systems (diameter bottom 5.5 cm; diameter top 6.5 cm; height 8.5 cm) and glass jars for process trials with recipes other than model systems (diameter 7 cm; height 4 cm).
- After preparation, samples have been stored at ambient conditions (210C) at least over night before measurement.
- TA-Parameters: Pre speed 1 mm/s, Test speed 0.5 mm/s, Re speed 10 mm/s, Distance 15 mm, Trigger Auto, Force 0.5 g, Stop recording at target. Result we take from the recorded graph is force at 10 mm penetration depth (should be in N, but simplified in
9).

Claims

1. Packaged concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, said concentrate comprising:
- 20-80% water (weight % based on total packaged concentrate),
- a gelling system comprising the combination of starch in an amount of 0.1% to 10% (weight % based on water content of concentrate, preferably 1-7%, more preferably 3- 6%) and gelatin in an amount of 1.5-30% (weight % based on water content of concentrate, preferably 6-20%, more preferably 12-20%),
15-30% (weight % based on water content of concentrate, preferably 15-26%) of salt, 0.5-60% (weight % based on the total composition) of taste imparting components, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof (weight % based on total packaged concentrate), and wherein the concentrate has the appearance of a gel.
2. Packaged concentrate according to claim 1 , wherein the concentrate has the rheology of a gel.
3. Packaged concentrate according to claim 1-2, wherein the concentrate has the appearance or rheology of a gel as expressed by a ratio of elastic modulus G' : viscous modulus G" of at least 1 , preferably at least 3, more preferably at least 5.
4. Packaged concentrate according to claim 1-3, wherein viscous modulus G" is at least 10 Pa, preferably at least 50 Pa.
5. Packaged concentrate according to claim 1-4, wherein the gelatin used is 125-275 Bloom gelatin, preferably 150-260 Bloom gelatin.
6. Concentrate according to claim 1-5, wherein the starch is native starch.
7. Concentrate according to claim 1-6, wherein the starch is potato starch or corn starch
8. Packaged concentrate according to claim 1-7, wherein the taste-imparting components comprise one or more of liquid or dissolvable extracts or concentrates of one or more of meat, fish, herbs, fruit or vegetables, and/or flavours, and/or yeast extract, and/or hydrolysed protein of vegetable-, soy-, fish-, or meat origin.
9. Packaged concentrate according to claim 1-8, wherein the total moisture content of the concentrate is 40-60% by weight (based on the total packed concentrate).
10. Packaged concentrate according to claim 1-9, wherein the concentrate has a water activity aw of 0.5 to 0.87, preferably 0.7-0.78.
11. Packaged concentrate according to claim 1-10, further comprising 1-30%, preferably 1- 15% (weight on total packaged concentrate) of emulsified oil and/or fat.
12. Packaged concentrate according to claim 1-11 , wherein the concentrate is packaged in a cup or tub with a seal.
13. Process for preparing a concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, said concentrate comprising:
- 20-80% water (weight % based on total packaged concentrate),
- a gelling system comprising the combination of starch in an amount of 0.1% to 10% (weight % based on water content of concentrate, preferably 1-7%, more preferably 3- 6%) and gelatin in an amount of 1.5-30% (weight % based on water content of concentrate, preferably 6-20%, more preferably 12-20%),
- most preferably 15-26%) of salt,
- 0.5-60% (weight % based on the total composition) of taste imparting components, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof (weight % based on total packaged concentrate), and wherein the concentrate has the appearance of a gel, the process comprising the steps of mixing all ingredients, filling the mixture into the packaging or moulds, closing the packaging, whereby a heating step is applied prior to, and/or during and/or after filling into the packaging or moulds.
14. Process according to claim 13, wherein at least part of the heating stage is to a temperature of at least 700C.
15. Use of a concentrate according to claim 1-12, for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning.
PCT/EP2006/012060 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch WO2007068483A1 (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
AU2006326265A AU2006326265B2 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
US11/990,967 US20100003392A1 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
CN2006800311235A CN101370398B (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
CA2620599A CA2620599C (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
ES06829613T ES2405620T3 (en) 2005-12-12 2006-12-07 Concentrated packaged to prepare a consommé, soup, sauce, meat juice or for use as a condiment, comprising the concentrate, jelly and starch
BRPI0617113A BRPI0617113B1 (en) 2005-12-12 2006-12-07 packed concentrate, process for preparing a concentrate and using a concentrate
PL06829613T PL1965670T3 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
EP06829613A EP1965670B1 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
MX2008002681A MX2008002681A (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch.
IL189730A IL189730A0 (en) 2005-12-12 2008-02-25 Packaged concentrate for preparing a bouillon, soup, sauce, gravy of for use as a seasoning, the concentrate comprising gelatin and starch
EG2008020323A EG24934A (en) 2005-12-12 2008-02-25 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP05077842.2 2005-12-12
EP05077842 2005-12-12
EP06115093 2006-06-07
EP06115093.4 2006-06-07

Publications (1)

Publication Number Publication Date
WO2007068483A1 true WO2007068483A1 (en) 2007-06-21

Family

ID=37746166

Family Applications (4)

Application Number Title Priority Date Filing Date
PCT/EP2006/012061 WO2007068484A1 (en) 2005-12-12 2006-12-07 Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum
PCT/EP2006/011820 WO2007068402A1 (en) 2005-12-12 2006-12-07 Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch
PCT/EP2006/012059 WO2007068482A2 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum
PCT/EP2006/012060 WO2007068483A1 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch

Family Applications Before (3)

Application Number Title Priority Date Filing Date
PCT/EP2006/012061 WO2007068484A1 (en) 2005-12-12 2006-12-07 Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum
PCT/EP2006/011820 WO2007068402A1 (en) 2005-12-12 2006-12-07 Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch
PCT/EP2006/012059 WO2007068482A2 (en) 2005-12-12 2006-12-07 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum

Country Status (20)

Country Link
US (5) US20090252839A1 (en)
EP (5) EP1962619B1 (en)
AT (1) ATE481004T1 (en)
AU (4) AU2006326265B2 (en)
BR (4) BRPI0617112B1 (en)
CA (4) CA2620298C (en)
DE (5) DE202006020830U1 (en)
DK (2) DK1962619T3 (en)
EG (3) EG24934A (en)
ES (5) ES2405620T3 (en)
HK (2) HK1122703A1 (en)
HU (1) HUE029086T2 (en)
IL (4) IL189728A0 (en)
MA (4) MA29752B1 (en)
MX (4) MX2008002682A (en)
PL (5) PL2229825T3 (en)
PT (4) PT2229825T (en)
RU (4) RU2384251C2 (en)
SI (2) SI1962619T1 (en)
WO (4) WO2007068484A1 (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2452570A1 (en) 2010-11-12 2012-05-16 Nestec S.A. Gel composition
EP2468110A1 (en) 2010-12-22 2012-06-27 Nestec S.A. Gel composition comprising low-methoxy pectin
WO2013004413A1 (en) 2011-07-07 2013-01-10 Nestec S.A. Gel composition
WO2014009079A1 (en) 2012-07-13 2014-01-16 Unilever N.V. Savoury food concentrate comprising a pectin-starch gel
WO2015091220A1 (en) 2013-12-18 2015-06-25 Unilever N.V. Food concentrate
WO2016050454A1 (en) 2014-09-30 2016-04-07 Unilever N.V. Food concentrate
WO2016050456A1 (en) 2014-09-30 2016-04-07 Unilever N.V. Food concentrate
US9622503B2 (en) 2011-01-17 2017-04-18 Conopco Inc. Semi-solid food concentrate in the form of a paste or a gel
WO2018114383A1 (en) 2016-12-20 2018-06-28 Unilever N.V. Food concentrate
WO2018114382A1 (en) 2016-12-20 2018-06-28 Unilever N.V. Food concentrate
WO2020126319A1 (en) 2018-12-19 2020-06-25 Unilever N.V. Food composition
US11553728B2 (en) 2017-12-20 2023-01-17 Conopco Inc. Savoury concentrate

Families Citing this family (41)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2323737T5 (en) † 2007-06-12 2020-06-04 Unilever Nv Bottled concentrate to prepare a broth or soup comprising modified starch
CO6300111A1 (en) * 2008-06-06 2011-07-21 Fab Especias Y Productos El Rey Sa HOMOGENOUS BLEND OF CONSISTENCY PASTOSA CONTAINING 100% NATURAL ORGANIC OR NON-ORGANIC INGREDIENTS FOR MEASUREMENT OF MEALS AND PROCEDURE FOR THE PREPARATION OF THE MIXTURE
GB0916042D0 (en) * 2009-09-14 2009-10-28 Dunbia Northern Ireland Improvements in and relating to foodstuffs
EA021110B1 (en) * 2009-12-24 2015-04-30 Юнилевер Н.В. Savoury food concentrate and process to prepare same
MX2013006643A (en) 2010-12-13 2013-12-06 Dsm Ip Assets Bv Spreadable gels.
WO2012097930A1 (en) * 2011-01-17 2012-07-26 Unilever Nv Savoury food concentrate
CA2832117A1 (en) * 2011-04-08 2012-10-11 Unilever Plc Food concentrate
KR101254630B1 (en) 2011-07-13 2013-04-15 경희대학교 산학협력단 Manufacturing method of brown sauce tablet
EP2739163B1 (en) 2011-08-05 2017-09-27 Premier Foods Group Limited Gelled food concentrate
WO2013064449A1 (en) * 2011-11-04 2013-05-10 Unilever N.V. Shaped food concentrate
JP2013153702A (en) * 2012-01-31 2013-08-15 Sanei Gen Ffi Inc Method for suppressing syneresis of salt-containing food
US20130309372A1 (en) * 2012-05-21 2013-11-21 Nestec Sa Canned food products having one or more fillings
BR112014031508A2 (en) 2012-07-02 2017-06-27 Unilever Nv concentrated food composition, process and use of composition
WO2014005801A1 (en) 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition in the form of a gel
WO2014007606A1 (en) * 2012-07-05 2014-01-09 N.V. Nutricia Product for use in the prophylactic or therapeutic treatment of a negative emotion or introvert behaviour
WO2014032845A1 (en) 2012-08-30 2014-03-06 Unilever N.V. Food concentrate in the form of a gel process to prepare the same
EP2903455A1 (en) * 2012-10-05 2015-08-12 Nestec S.A. Shelf-stable liquid concentrate or paste
DK2903454T3 (en) 2012-10-05 2017-05-01 Nestec Sa GEL FOR MANUFACTURING A FOOD PRODUCT
WO2014075913A1 (en) 2012-11-16 2014-05-22 Unilever N.V. Food concentrate and a process to produce the same
EP2934191B1 (en) * 2012-12-20 2016-04-06 Unilever N.V. Porous composition comprising salt and edible fat
FR3000643B1 (en) * 2013-01-09 2016-11-18 La Cheville Des Savoies SAUCE PASTILLE, MEAT PIECE COMPRISING A SAUCE PASTILLE AND METHOD FOR IMPLEMENTATION IN A BOUCHERE PREPARATION
RU2532092C1 (en) * 2013-09-10 2014-10-27 Олег Иванович Квасенков Fruit sauce production method
RU2532091C1 (en) * 2013-09-10 2014-10-27 Олег Иванович Квасенков Fruit sauce production method
RU2532103C1 (en) * 2013-09-10 2014-10-27 Олег Иванович Квасенков Fruit sauce production method
FR3029743A1 (en) * 2014-12-10 2016-06-17 Soreal-Ilou SAUCE BLOCK AND SINK FOR PREPARING A BURGER AND METHOD OF PREPARING A CORRESPONDING BURGER
RU2567349C1 (en) * 2014-12-10 2015-11-10 Олег Иванович Квасенков "vegetable soup" preserves production method
PL3232816T3 (en) * 2014-12-19 2020-06-01 Société des Produits Nestlé S.A. Savoury concentrates as sauce with a jellified texture based on leguminous starch
WO2016207142A1 (en) 2015-06-25 2016-12-29 Unilever N.V. Food concentrate for soup, sauce or gravy
US20180206546A1 (en) * 2015-07-31 2018-07-26 Conopco, Inc., D/B/A Unilever Savoury concentrate comprising inorganic salt, fat and heteropolysaccharide gum
EP3328220B1 (en) * 2015-07-31 2018-12-26 Unilever NV Savoury concentrate comprising inorganic salt, fat and gellan gum
US20180199601A1 (en) * 2015-07-31 2018-07-19 Conopco, Inc., D/B/A Unilever Savoury concentrate comprising inorganic salt, fat and polysaccharide gum
EP3328217B1 (en) * 2015-07-31 2021-03-31 Unilever IP Holdings B.V. Savoury concentrate comprising inorganic salt, fat and polysaccharide gums
WO2017021070A1 (en) * 2015-07-31 2017-02-09 Unilever N.V. Savoury concentrate comprising inorganic salt, fat and carboxymethyl cellulose
CN108024560A (en) 2015-09-18 2018-05-11 雀巢产品技术援助有限公司 The salty fresh concentrate with flowable quality based on two kinds of starch
WO2017055090A1 (en) 2015-09-30 2017-04-06 Unilever N.V. Food concentrate
CN108430235B (en) * 2015-12-23 2021-12-03 联合利华知识产权控股有限公司 Food concentrate in gel form comprising xanthan gum and a second gelling agent selected from galactomannan and/or glucomannan
RU2621316C1 (en) * 2016-02-03 2017-06-01 Общество с ограниченной ответственностью "Маревен Фуд Сэнтрал" Method for producing broth-seasoning
AU2018219383B2 (en) * 2017-02-09 2020-04-09 Unilever Plc Edible concentrate comprising microfibrillated cellulose
MX2021000755A (en) * 2018-07-19 2021-06-15 Unilever Ip Holdings B V Savoury liquid concentrate.
JP2022537616A (en) 2019-06-27 2022-08-29 フイルメニツヒ ソシエテ アノニム flavored food
RU2710180C1 (en) * 2019-08-28 2019-12-24 Александр Михайлович Афанасьев Soup concentrate for dietary preventive nutrition

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1169862A (en) * 1957-03-20 1959-01-07 Food product usable, in particular, for the preparation of soups
US3786159A (en) * 1970-12-18 1974-01-15 Sato Shokuhin Kogyo Kk Process of manufacturing alcoholcontaining solid matter
US4140809A (en) * 1976-02-04 1979-02-20 General Foods Corporation Soup concentrates
JPS6131068A (en) 1984-07-25 1986-02-13 Nisshin Flour Milling Co Ltd Concentrated gelatinous soup for frozen noodle
US4929456A (en) * 1988-08-25 1990-05-29 Kraft General Foods, Inc. Melting tolerant sauce and seasoning particulate
US5013573A (en) * 1986-02-19 1991-05-07 Van Den Bergh Foods Co., Division Of Conop-Co, Inc. Spreads having a good microbiological stability and a fresh dairy taste
US5332585A (en) * 1990-12-07 1994-07-26 Nestec S.A. Preparation of a granular food product
US5593716A (en) * 1994-07-15 1997-01-14 Van Den Bergh Foods Co. Division Of Conopco, Inc. Food product
WO1997048290A1 (en) * 1996-06-19 1997-12-24 Hunt-Wesson, Inc. Method for making shelf-stable, condensed cream soup products and the products so produced
US5855939A (en) * 1994-07-13 1999-01-05 Bogdan; Jeffrey A. Food slices and method and apparatus for making same
US6086937A (en) * 1995-03-29 2000-07-11 Lipton, Division Of Conopco, Inc. Sauce base composition
US20030044503A1 (en) * 2001-08-16 2003-03-06 Morgan Ellen K. Controlled-viscosity food flavoring system
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

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3681094A (en) * 1970-01-21 1972-08-01 Armour & Co Meat and gravy product and method of making same
US3949104A (en) * 1975-01-20 1976-04-06 A. E. Staley Manufacturing Company Starch containing concentrates
US4303691A (en) * 1977-11-09 1981-12-01 Anderson, Clayton & Co. Proteinaceous food product
US5009867A (en) * 1984-10-09 1991-04-23 Kraft General Foods, Inc. C-gel composite pizza snack kit
GB8431699D0 (en) * 1984-12-14 1985-01-30 Mars G B Ltd Gel system
US4568555A (en) * 1985-05-02 1986-02-04 Nabisco Brands, Inc. Cheese sauce
US4647470A (en) * 1985-11-27 1987-03-03 Merck & Co., Inc. Low-acetyl gellan gum blends
US5538751A (en) * 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
DE69513988T2 (en) * 1995-12-19 2000-04-20 Nestle Sa Process for the preparation of powdered foods
DE69817535D1 (en) * 1997-01-30 2003-10-02 Master Foods C V PACKED TWO-COMPONENT FOOD
WO1999065328A1 (en) * 1998-06-15 1999-12-23 Unilever N.V. Thickening agent based on homogenized vegetable puree, its preparation and its use in foodstuffs
US6063915A (en) * 1998-07-30 2000-05-16 Hercules Incorporated Carrageenan compositions and methods for their production
US6586033B1 (en) * 1999-05-21 2003-07-01 Lipton, Division Of Conopco, Inc. Ionic stable emulsion sauce
WO2001011994A1 (en) * 1999-08-13 2001-02-22 Aftoora William F Flavored solid-form food product and method of preparation
EP1138211A1 (en) 2000-03-29 2001-10-04 Societe Des Produits Nestle S.A. Culinary aid
GB0026550D0 (en) * 2000-10-31 2000-12-13 Natural Fruit & Beverage Compa Jelly fruit drink
US20040151806A1 (en) * 2003-02-03 2004-08-05 Slim-Fast Foods Company Soups and pasta dishes
US7153536B2 (en) * 2003-04-15 2006-12-26 Welch Foods Inc., A Cooperative Method for preparation of a food sauce

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1169862A (en) * 1957-03-20 1959-01-07 Food product usable, in particular, for the preparation of soups
US3786159A (en) * 1970-12-18 1974-01-15 Sato Shokuhin Kogyo Kk Process of manufacturing alcoholcontaining solid matter
US4140809A (en) * 1976-02-04 1979-02-20 General Foods Corporation Soup concentrates
JPS6131068A (en) 1984-07-25 1986-02-13 Nisshin Flour Milling Co Ltd Concentrated gelatinous soup for frozen noodle
US5013573A (en) * 1986-02-19 1991-05-07 Van Den Bergh Foods Co., Division Of Conop-Co, Inc. Spreads having a good microbiological stability and a fresh dairy taste
US4929456A (en) * 1988-08-25 1990-05-29 Kraft General Foods, Inc. Melting tolerant sauce and seasoning particulate
US5332585A (en) * 1990-12-07 1994-07-26 Nestec S.A. Preparation of a granular food product
US5855939A (en) * 1994-07-13 1999-01-05 Bogdan; Jeffrey A. Food slices and method and apparatus for making same
US5593716A (en) * 1994-07-15 1997-01-14 Van Den Bergh Foods Co. Division Of Conopco, Inc. Food product
US6086937A (en) * 1995-03-29 2000-07-11 Lipton, Division Of Conopco, Inc. Sauce base composition
WO1997048290A1 (en) * 1996-06-19 1997-12-24 Hunt-Wesson, Inc. Method for making shelf-stable, condensed cream soup products and the products so produced
US20030044503A1 (en) * 2001-08-16 2003-03-06 Morgan Ellen K. Controlled-viscosity food flavoring system
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

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Rompp Lebensmittelchemie", 1995, GEORG THIEME VERLAG
THOMAS MEZGER: "Das Rheologie Handbuch", 2000, VINCENTZ-VERLAG

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2452570A1 (en) 2010-11-12 2012-05-16 Nestec S.A. Gel composition
WO2012062919A1 (en) 2010-11-12 2012-05-18 Nestec S.A. Gel composition
EP2654458B1 (en) 2010-12-22 2015-04-08 Nestec S.A. Gel composition comprising low-methoxy pectin
WO2012084843A1 (en) 2010-12-22 2012-06-28 Nestec S.A. Gel composition comprising low-methoxy pectin
EP2468110A1 (en) 2010-12-22 2012-06-27 Nestec S.A. Gel composition comprising low-methoxy pectin
US9622503B2 (en) 2011-01-17 2017-04-18 Conopco Inc. Semi-solid food concentrate in the form of a paste or a gel
WO2013004413A1 (en) 2011-07-07 2013-01-10 Nestec S.A. Gel composition
WO2014009079A1 (en) 2012-07-13 2014-01-16 Unilever N.V. Savoury food concentrate comprising a pectin-starch gel
WO2015091220A1 (en) 2013-12-18 2015-06-25 Unilever N.V. Food concentrate
WO2016050454A1 (en) 2014-09-30 2016-04-07 Unilever N.V. Food concentrate
WO2016050456A1 (en) 2014-09-30 2016-04-07 Unilever N.V. Food concentrate
WO2018114383A1 (en) 2016-12-20 2018-06-28 Unilever N.V. Food concentrate
WO2018114382A1 (en) 2016-12-20 2018-06-28 Unilever N.V. Food concentrate
US11553728B2 (en) 2017-12-20 2023-01-17 Conopco Inc. Savoury concentrate
WO2020126319A1 (en) 2018-12-19 2020-06-25 Unilever N.V. Food composition

Also Published As

Publication number Publication date
US20080299268A1 (en) 2008-12-04
MA29753B1 (en) 2008-09-01
AU2006326362B2 (en) 2010-04-08
HK1122703A1 (en) 2009-05-29
PT1962619E (en) 2010-10-06
RU2384253C2 (en) 2010-03-20
CA2620295C (en) 2010-07-27
PL1962620T3 (en) 2013-12-31
AU2006326266A1 (en) 2007-06-21
EP1962619B1 (en) 2010-09-15
EP1965671B1 (en) 2013-05-22
EG24934A (en) 2011-01-11
SI1962619T1 (en) 2011-04-29
PL1965671T3 (en) 2013-08-30
PL2229825T3 (en) 2016-10-31
AU2006326265A1 (en) 2007-06-21
DE202006020538U1 (en) 2008-11-13
CA2620298A1 (en) 2007-06-21
US20100003392A1 (en) 2010-01-07
CA2620301A1 (en) 2007-06-21
MA29701B1 (en) 2008-08-01
ES2417630T3 (en) 2013-08-08
ES2427567T3 (en) 2013-10-31
SI2229825T1 (en) 2016-08-31
WO2007068482A3 (en) 2008-09-18
RU2008106871A (en) 2009-08-27
ATE481004T1 (en) 2010-10-15
RU2384252C2 (en) 2010-03-20
CA2620295A1 (en) 2007-06-21
BRPI0617110B1 (en) 2016-07-26
US20090252839A1 (en) 2009-10-08
WO2007068402A1 (en) 2007-06-21
AU2006326265B2 (en) 2011-05-19
US20090148572A1 (en) 2009-06-11
CA2620599A1 (en) 2007-06-21
RU2384251C2 (en) 2010-03-20
RU2008106869A (en) 2009-08-27
HK1127741A1 (en) 2009-10-09
ES2405620T3 (en) 2013-05-31
PT1962620E (en) 2013-09-30
RU2380988C2 (en) 2010-02-10
MA29754B1 (en) 2008-09-01
BRPI0617114B1 (en) 2018-10-23
EG25448A (en) 2012-01-02
CA2620301C (en) 2010-09-21
ES2586058T3 (en) 2016-10-11
PT1965671E (en) 2013-08-02
BRPI0617112B1 (en) 2016-08-02
PT2229825T (en) 2016-07-14
HUE029086T2 (en) 2017-02-28
DK1962619T3 (en) 2011-01-03
PL1962619T3 (en) 2010-11-30
IL189728A0 (en) 2008-08-07
AU2006326266B2 (en) 2009-02-12
AU2006326362A1 (en) 2007-06-21
DE202006020540U1 (en) 2008-11-13
RU2008106868A (en) 2009-09-20
BRPI0617112A2 (en) 2011-07-12
BRPI0617113B1 (en) 2016-08-02
AU2006326264A1 (en) 2007-06-21
ES2347692T3 (en) 2010-11-03
US20090148583A1 (en) 2009-06-11
BRPI0617110A2 (en) 2011-07-12
MX2008002678A (en) 2008-03-18
RU2008106873A (en) 2009-08-27
BRPI0617113A2 (en) 2011-07-12
IL189730A0 (en) 2008-08-07
EP2229825B1 (en) 2016-05-04
CA2620298C (en) 2011-09-13
CA2620599C (en) 2011-05-31
DE202006020829U1 (en) 2010-06-10
EP1965670A1 (en) 2008-09-10
WO2007068482A2 (en) 2007-06-21
MX2008002682A (en) 2008-03-18
WO2007068484A1 (en) 2007-06-21
DE602006016986D1 (en) 2010-10-28
EP1965671A1 (en) 2008-09-10
EP1965670B1 (en) 2013-03-20
AU2006326264B2 (en) 2009-02-12
EP1962620A2 (en) 2008-09-03
EP1962619A1 (en) 2008-09-03
DE202006020830U1 (en) 2010-06-10
DK2229825T3 (en) 2016-07-18
IL189727A0 (en) 2008-08-07
EP1962620B1 (en) 2013-07-10
IL189729A0 (en) 2008-08-07
MX2008002680A (en) 2008-03-18
PL1965670T3 (en) 2013-08-30
EG25423A (en) 2012-01-02
BRPI0617114A2 (en) 2011-07-12
EP2229825A1 (en) 2010-09-22
MA29752B1 (en) 2008-09-01
MX2008002681A (en) 2008-03-18

Similar Documents

Publication Publication Date Title
CA2620599C (en) Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
CA2622182C (en) Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum
EP2005838B2 (en) Packaged cencentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan
US20080299267A1 (en) Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum
CA2622303C (en) Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum
EP2005844B1 (en) Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200680031123.5

Country of ref document: CN

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 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: 2008106873

Country of ref document: RU

WWE Wipo information: entry into national phase

Ref document number: 2006829613

Country of ref document: EP

Ref document number: 2008020323

Country of ref document: EG

Ref document number: 189730

Country of ref document: IL

Ref document number: 2006326265

Country of ref document: AU

Ref document number: 2620599

Country of ref document: CA

Ref document number: MX/a/2008/002681

Country of ref document: MX

Ref document number: 08019250

Country of ref document: CO

ENP Entry into the national phase

Ref document number: 2006326265

Country of ref document: AU

Date of ref document: 20061207

Kind code of ref document: A

WWP Wipo information: published in national office

Ref document number: 2006326265

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 12008501382

Country of ref document: PH

NENP Non-entry into the national phase

Ref country code: DE

WWP Wipo information: published in national office

Ref document number: 2006829613

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 11990967

Country of ref document: US

ENP Entry into the national phase

Ref document number: PI0617113

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20080225