WO2019120894A1 - Concentré aromatique - Google Patents

Concentré aromatique Download PDF

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Publication number
WO2019120894A1
WO2019120894A1 PCT/EP2018/082596 EP2018082596W WO2019120894A1 WO 2019120894 A1 WO2019120894 A1 WO 2019120894A1 EP 2018082596 W EP2018082596 W EP 2018082596W WO 2019120894 A1 WO2019120894 A1 WO 2019120894A1
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WO
WIPO (PCT)
Prior art keywords
particulate
concentrate
component
weight
oil
Prior art date
Application number
PCT/EP2018/082596
Other languages
English (en)
Inventor
Dieter Werner Melwitz
Winfried Sailer
Original Assignee
Unilever N.V.
Unilever Plc
Conopco, Inc., D/B/A Unilever
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever N.V., Unilever Plc, Conopco, Inc., D/B/A Unilever filed Critical Unilever N.V.
Publication of WO2019120894A1 publication Critical patent/WO2019120894A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives

Definitions

  • the present invention relates to a savoury concentrate, more particularly a savoury concentrate that can be used as a base for the preparation of soups, sauces, gravies, bouillons, and meals etc., the savoury concentrate comprising:
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • combination of a)-e) comprises at least 80 wt.% of the concentrate.
  • the invention also relates to a method of preparing such a savoury concentrate.
  • Savoury concentrates are well-known in the art. These concentrates provide a convenient way of preparing, for instance, a soup or a sauce by mixing the concentrate with aqueous liquid. Examples of savoury concentrates include dry concentrates, such a dry soup and bouillon cubes, liquid concentrates such as condensed soups and more recently gelled concentrates. Savoury concentrates in the form of ambient stable pastes are also known.
  • EP-A 0 351 878 describes an oil based food product that comprises dried plant material that is impregnated with fatty liquid.
  • Example 2 describes a product H having a water activity of 0.66 and containing:
  • WO 2017/067931 A1 describes composition comprising an oil phase, and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wherein upon sieving at least 80 wt.% of said particles passes a sieve with apertures of 500 pm.
  • Table 6 discloses a composition comprising 50 wt.%, madras curry powder 47 wt.% sunflower oil and 3 wt.% puffed maize kernel endosperm.
  • EP17166733.0 describes a savoury concentrate comprising an oil phase and expanded gelatinized starch particles, said particles comprising, by weight of the particles, at least 50 wt.% of starch, and wherein at least 80 wt.% of said particles passes a sieve with a mesh size of 2000 pm, wherein the expanded gelatinized starch particles are dispersed in the oil phase in a concentration of 4 to 27 wt.%.
  • Example 6 shows a savoury concentrate (10) comprising:
  • the inventors have developed an ambient stable savoury concentrate that can suitably be used as a base for the preparation of, for instance, soups, sauces, gravies, bouillons and meals.
  • the savoury concentrate of the present invention combines a number of desirable properties.
  • the concentrate does not lead to sedimentation of the crystalline components of the savoury concentrate.
  • the concentrate does not form lumps, can easily be dispersed into water and has desirable melting properties.
  • it can easily be squeezed out of a flexible package (e.g. a pouch). In a sealed package the concentrate has an ambient shelf-life of several months.
  • the present invention relates to a savoury concentrate comprising:
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • combination of a)-e) comprises at least 80 wt.% of the concentrate.
  • the advantageous properties of the savoury concentrate are the result of a particulate, expanded, gelatinized potato starch being employed in an amount of 1-8 wt.%, by weight of the concentrate.
  • savoury concentrates comprising liquid oil and solid fat being prone to sedimentation
  • inclusion of expanded gelatinized potato starch prevents sedimentation of the crystalline materials in the present concentrate.
  • the invention also provides a method of preparing the savoury concentrate according to any one of the preceding claims, said method comprising the steps of:
  • liquid oil being selected from sunflower oil, soybean oil, rapeseed oil, maize oil, olive oil, cottonseed oil, safflower oil, palm olein and combinations thereof;
  • the invention further provides a process of preparing a meal, said process comprising the steps of mixing 10 parts by weight of the savoury concentrate according to the present invention with 10-500 parts by weight of other meal components.
  • the present invention relates to a savoury concentrate comprising: a) at least 30 wt.%, by weight of the concentrate, of a fat blend comprising liquid oil and 2-50 wt.% solid fat component, based on the combined weight of the liquid fat and solid fat component, the fat blend having a solid fat content at 20°C (N20) of 0.5-10%;
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • the word‘comprising’ as used herein is intended to mean‘including’ but not necessarily ‘consisting of or‘composed of. In other words, the listed steps or options need not be exhaustive.
  • numerical ranges expressed in the format‘from x to y’ or‘x- y’ are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format‘from x to y’ or‘x-y’, it is understood that all ranges combining the different endpoints are also contemplated.
  • ambient temperature is defined as a temperature of about 20 °C.
  • weight percentages are based on the total weight of the concentrate.
  • faf or‘oil’ are used interchangeably, unless specified otherwise.
  • the terms ‘faf and‘oil’ as used herein refers to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides, free fatty acids and combinations thereof. Where applicable the prefix‘liquid’ or‘solid’ is added to indicate whether the fat or oil is liquid or solid at 20 °C.
  • the solid fat content of the fat blend can suitably be determined using the method described in Animal and vegetable fats and oils - Determination of solid fat content by pulsed NMR - Part 1: Direct method - ISO 8292-1 :2008.
  • solid fat component refers to fat that has a solid component at 20 °C.
  • liquid oil refers to fat that is liquid at 20 °C.
  • the term“particulate” as used herein in relation to a material refers to a material that consists of discrete particles, preferably discrete particles having a particle size of at least 10 pm. Particle size distributions of particulate components can suitably be determined with a set of sieves of different mesh sizes.
  • the term“particulate starch component” as used herein refers to material having a starch content of at least 50 wt.%. Examples of such starch components include native starch, pregelatinized starch, cereal flour and combinations thereof.
  • the term“particulate, expanded, gelatinized potato starch” as used herein refers to starch that has undergone physical treatment resulting in the crystalline starch structure becoming an amorphous structure.
  • gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. Penetration of water increases randomness in the general starch granule structure and decreases the number and size of crystalline regions. Under the microscope in polarized light starch loses its birefringence and its extinction cross during gelatinization. The extent to which the starch present has an amorphous structure can suitably be determined by cross polarised light microscopy. Expanded, gelatinized potato starch has a lower bulk density than native or pregelatinized starch.
  • the amorphous structure of particulate, expanded, gelatinized potato starch can be suitably visualized concentrate by means of XRT (X-ray micro computed tomography, also known as micro-CT) or SEM (scanning electron microscopy).
  • XRT X-ray micro computed tomography
  • SEM scanning electron microscopy
  • the shattered, amorphous irregular structure lacking in birefringence of the expanded, gelatinized starch particles can suitably be recognised, compared to native (crystalline) starch.
  • the particle size distribution of the particulate starch component and the particulate, expanded, gelatinized potato starch can suitably be determined by means of sieving, i.e. by employing a set of sieves of different mesh sizes.
  • the sieving may be carried out on the dry particles, but may also be carried out on a relatively dilute dispersion of the particles in a hydrophobic medium, such as for instance a liquid triglyceride oil.
  • bulk density refers to freely settled bulk density.
  • sedimentation refers to the tendency for particles such as crystals and other dry powders in suspension to settle out of the fluid in which they are entrained and come to rest against a barrier. Whenever reference is made herein to water content, unless indicated otherwise, said water content includes unbound (free) as well as bound water.
  • Savoury concentrate The savoury concentrate according to the present invention is an edible product. Consequently, also the ingredients of the savoury concentrate are all edible ingredients.
  • the savoury concentrate of the present invention is in a solid form or a paste.
  • the savoury concentrate of the present invention is in the form of a paste, i.e. a very thick viscous fluid.
  • the savoury concentrate preferably has a water activity of less than 0.55.
  • the savoury concentrate has a water activity in the range of 0.20 to 0.55, more preferably in the range of 0.23 to 0.52 and most preferably in the range of 0.25 to 0.50.
  • the fat blend is preferably contained in the savoury concentrate in a concentration of 35- 60 wt.%, more preferably of 40-50 wt.%.
  • the savoury concentrate comprises at most 80 wt.% fat blend, preferably at most 70 wt.%, more preferably at most 60 wt.% fat blend, by weight of the concentrate.
  • the fat blend has a solid fat content at 20°C (N20) of 0.5-8% and a liquid oil content at 20 °C that equals 100% - N20, more preferably, the fat blend has a solid fat content at 20°C (N20) of 0.5-5% and a liquid oil content at 20 °C that equals 100% - N20.
  • the solid fat component is present in an amount of 5-40 wt.% solid fat component, based on the combined weight of the liquid oil and the solid fat component, more preferably 10-30 wt.% solid fat component, based on the combined weight of the liquid oil and the solid fat component.
  • the solid fat component is selected from palm stearin, palm super stearin, palm mid fraction, butter fat, butter stearin high melting fraction, butter stearin mid fraction, and combinations thereof. Accordingly, in a preferred embodiment, the solid fat component is provided by a palm oil component or a butter fat component, more preferably butter fat and fractions thereof.
  • the solid fat component of the savoury concentrate preferably does not contain hydrogenated fat.
  • the solid fat component is a butter fat component.
  • the term“butter fat” as used herein refers to anhydrous milk fat.
  • Anhydrous milk fat is fat that has been separated from milk or cream.
  • Butter fat anhydrous milk fat
  • the term“butter fat component” includes, fractions obtained from butter fat, for example butter stearin high melting fraction, butter stearin mid fraction and mixtures thereof.
  • anhydrous butter fat comprises less than 1 wt.% water, by weight of butter fat.
  • the solid fat component is present in an amount of 5-40 wt.% solid fat component, based on the combined weight of the liquid oil and the solid fat component, more preferably 10-30 wt.% solid fat component, based on the combined weight of the liquid oil and the solid fat component.
  • the solid fat component is a palm oil component or a butter fat component, preferably a butter fat component.
  • the fat blend preferably contains 2-50 wt.% butter fat, based on the combined weight of the liquid oil and the butter fat, preferably the fat blend contains at 10-40 wt.% butter fat, more preferably 15-30 wt.% butter fat, based on the combined weight of the liquid oil and the butter fat.
  • the fat blend preferably has a solid fat content at 10°C (N10) of 1-15%, preferably 2-10%.
  • the fat blend preferably has a solid fat content at 20°C (N20) of 0-8%, more preferably 1- 7%, even more preferably 2-6%.
  • the fat blend preferably has a solid fat content at 30°C (N30) of 0.2-10%, preferably, 0.5- 5%.
  • the inventors have found that the inclusion of a particulate, expanded, gelatinized potato starch enables fat blends comprising at least 2 wt.% solid fat component to be included in ambient stable, savoury concentrates.
  • the fat blend comprises 75-95 wt.%, more preferably 80 - 90 wt.% and most preferably 85-90 wt.% of a liquid oil selected from sunflower oil, soybean oil, rapeseed oil, maize oil, olive oil, cottonseed oil, safflower oil, palm olein and combinations thereof.
  • the savoury concentrate contains 3-30 wt.% of a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof.
  • the savoury concentrate preferably contains at least 10 wt.%, more preferably at least 15 wt.% of the particulate crystalline component.
  • the savoury concentrate contains at least 4 wt.%, preferably at least 5. wt.% of salt selected from NaCI, KCI and combinations thereof. Crystalline salt selected from NaCI, KCI and combinations thereof is typically contained in the savoury concentrate in a concentration of at least 4 wt.%, more preferably of at least 5 wt.% and most preferably of at least 7 wt.% Preferably, the particulate crystalline component is present in the savoury concentrate in the range of 5-20 wt.%, based on the weight of the concentrate, preferably 7-18 wt.%, even more preferably 9-16 wt.%.
  • the savoury concentrate contains at least 3 wt.%, more preferably at least 5 wt.% of the particulate crystalline component having a diameter in the range of 30 to 2,000 micrometre.
  • the savoury concentrate comprises 10-50 wt.% of particulate plant material selected from herbs, spices, vegetables and combinations thereof.
  • the savoury concentrate preferably contains 12-47 wt.%, more preferably 15-45 wt.% and most preferably 20-40 wt.% of particulate plant material selected from herbs, spices, vegetables and combinations thereof.
  • the savoury concentrate contains at least 12 wt.%, more preferably at least 15 wt.% of the particulate plant material having a diameter in the range of 50 to 3,000 micrometre, more preferably in the range of 80 to 1 ,000 micrometre and most preferably in the range of 100 to 500 micrometre.
  • the savoury concentrate preferably contains not more than 5 wt.% of particulate plant material having a diameter of more than 1 ,000 micrometre. Even more preferably, the concentrate contains not more than 5 wt.% of particulate plant material having a diameter of more than 500 micrometre.
  • the particulate starch component preferably is selected from particulate native starch, particulate physically modified starch, wheat flour, corn flour, rice flour, legumes flour and combinations thereof. More preferably, the particulate starch component is selected from particulate physically modified starch, wheat flour and combinations thereof.
  • native starch refers to non-gelatinized starch.
  • native starch encompasses, for instance, heat moisture treated starches and annealed starches.
  • the savoury concentrate contains at least 0.1 wt.%, more preferably 1-20 wt.%, even more preferably 2-15 wt.% and most preferably 4-10 wt.% of the particulate starch component.
  • the savoury concentrate comprises 1-8 wt.%, by weight of the concentrate, particulate, expanded, gelatinized potato starch.
  • the particulate, expanded, gelatinized potato starch is dispersed in the fat blend in a concentration of 2-6 wt.% by weight of the concentrate.
  • the inventors have surprisingly found that the expanded, gelatinized potato starch provides a stabilizing effect on the savoury concentrate, preventing sedimentation of the crystalline components.
  • the particulate, expanded, gelatinized potato starch of the present invention can be prepared by extrusion, e.g. by using an extrusion process as described in EP-A 0 087 847.
  • a starch material e.g. starch comprising potato material
  • the said material is heated in the presence of water and optionally a gas forming expanding agent to gelatinize the starch and to build up pressure.
  • the pressure drop results in the formation of an extruded, i.e. gelatinized, starch structure.
  • the extruded material can be milled or otherwise comminuted to produce the particulate, expanded, gelatinized potato starch.
  • At least 80 wt.% of the particulate, expanded, gelatinized potato starch passes a sieve with a mesh size of 1000 pm.
  • Preferably at least 90 wt.% of the particulate, expanded, gelatinized potato starch pass a sieve with a mesh size of 1000 pm.
  • More preferably at least 95 wt.% of the particulate, expanded, gelatinized starch component pass a sieve with a mesh size of 1000 pm. If the particles of the expanded, gelatinized potato starch in the savoury concentrate are too large, they are likely to lead to a grainy/gritty mouthfeel upon consumption of the diluted savoury concentrate.
  • not more than 15 wt.% of the particulate, expanded, gelatinized potato starch passes a sieve with a mesh size of 100 pm or less, more preferably not more than 35 wt.% of the particulate, expanded, gelatinized starch component pass a sieve with a mesh size of 200 pm or less.
  • the particulate, expanded, gelatinized potato starch can be suitably visualized in the final savoury concentrate by means of XRT (X-ray micro computed tomography, also known as micro-CT) or SEM (scanning electron microscopy).
  • XRT X-ray micro computed tomography
  • SEM scanning electron microscopy
  • the sum of the wt.% of the particulate starch component and the particulate, expanded, gelatinized potato starch, by weight of the combined weight of the fat blend, particulate starch component and the particulate, expanded, gelatinized potato starch lies within the range of 4-20 wt.%. More preferably, this sum lies in within the range of 6- 15 wt.%, even more preferably 8-12 wt.%.
  • the particulate, expanded, gelatinized potato starch has a bulk density of in the range of 50 to 200 g/L, more preferably in the range of 75 to 160 g/L, even more preferably in the range of 100 to 150 g/L.
  • the expanded, gelatinized starch component has a bulk density of at least 50 g/L, more preferably at least 80 g/L, even more preferably at least 100 g/L.
  • the expanded, gelatinized starch component has a bulk density of at most 200 g/L, more preferably at most 160 g/L and even more preferably at most 150 g/L.
  • An example of a suitable expanded, gelatinized potato starch is Aero-myl 33 (Sudstarke, Germany).
  • the a) to e) represents at least 90 wt.%, of the savoury concentrate.
  • the savoury concentrate may suitably contain a wide range of other ingredients such as monosodium glutamate, meat extracts, yeast extract, hydrolysed vegetable protein, flavouring and colorants.
  • the savoury concentrate has a water activity (A w ) within the range of 0.25-0.50, said concentrate comprising:
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • the savoury concentrate has a water activity (A w ) within the range of 0.25-0.50, said concentrate comprising:
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • the savoury concentrate has a water activity (A w ) within the range of 0.25-0.50, said concentrate comprising:
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • particulate plant material selected from herbs, spices, vegetables and combinations thereof.
  • the savoury concentrate has a water activity (A w ) within the range of 0.25-0.50, said concentrate comprising:
  • a particulate crystalline component selected from NaCI, KCI, sucrose, monosodium glutamate and combinations thereof, including at least 3% by weight of the composition of crystalline salt selected from NaCI, KCI and combinations thereof;
  • particulate plant material selected from herbs, spices, vegetables and combinations thereof.
  • the water content of the savoury concentrate preferably does not exceed 7 wt.%, most preferably it does not exceed 5 wt.%.
  • the savoury concentrate contains 0.1-20 wt.%, more preferably 1-15 wt.% of taste contributing components selected from glutamic acid, 5’-ribonucleotides, hydrolysed vegetable protein, lactic acid, citric acid, acetic acid and combinations thereof, by weight of the total concentrate.
  • a second aspect of the present invention relates to a method of preparing the savoury concentrate according to any one of the preceding claims, said method comprising the steps of:
  • liquid oil being selected from sunflower oil, soybean oil, rapeseed oil, maize oil, olive oil, cottonseed oil, safflower oil, palm olein and combinations thereof;
  • the present invention relates to a method of preparing the savoury concentrate as defined herein, said method comprising the steps of:
  • liquid oil being selected from sunflower oil, soybean oil, rapeseed oil, maize oil, olive oil, cottonseed oil, safflower oil, palm olein and combinations thereof;
  • the present invention relates to a method of preparing the savoury concentrate as defined herein, said method comprising the steps of:
  • liquid oil being selected from sunflower oil, soybean oil, rapeseed oil, maize oil, olive oil, cottonseed oil, safflower oil, palm olein and combinations thereof;
  • the description of the components of the savoury concentrate apply mutatis mutandis to the components used in the method for preparing a savoury concentrate as defined herein.
  • the savoury concentrate that is obtained by the present method is preferably filled into a pouch or a sachet.
  • Yet another aspect of the invention relates to a process of preparing a meal, said process comprising the steps of mixing 1 parts by weight of the savoury concentrate according to any one of claims 1-13 with 1-50 parts by weight of other meal components.
  • 1 part by weight of the savoury concentrate is mixed with 1-40 parts by weight of aqueous liquid. Examples of ready-to-eat products that can be prepared in this manner include soups, sauces, gravies, bouillons and meals.
  • the savoury concentrate is mixed with hot aqueous liquid having a temperature of at least 50°C, preferably of at least 70°C.
  • the savoury concentrate is mixed with cold water having a temperature of less than 30°C and the resulting mixture is subsequently heated to a temperature in excess of 70°C.
  • the present process comprises mixing 1 part by weight of the savoury concentrate with 4-20 parts by weight of aqueous liquid.
  • the aqueous liquid that is mixed with the savoury concentrate typically contains at least 70 wt.%, more preferably at least 80 wt.% of water.
  • the measurements are performed after storing the sample at least 7 days at 20°C in the container in which it is to be measured.
  • the paste surface is preferably flat and filled to the same height of 5 cm of the container described above.
  • the paste strength corresponds to the force needed at breaking point of the gel or maximum force if no breaking point is reached in the given penetration distance.
  • the bulk density of the particles was measured by placing a metered glass cylinder (Hirshmann, techcolor, Germany 250 ml) on a balance with a funnel on top. The cylinder was filled (close to the funnel), the particle weight and volume were recorded, and the bulk density was calculated in g/L. Sedimentation:
  • Sedimentation is the tendency for particles in suspension to settle out of the fluid in which they are entrained and come to rest against a barrier. This is due to their motion through the fluid in response to the forces acting on them: these forces can be due to gravity, centrifugal acceleration, or electromagnetism.
  • Equipment
  • the solid fat profile of the fat component is shown in Table 3.
  • the savoury concentrate was prepared as follows:
  • the savoury concentrate (7 kg) was prepared in a vacuum processing vessel (Brogtec MH 20) as follows:

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

L'invention concerne un concentré aromatique comprenant : a) au moins 30 %,en poids du concentré, d'un mélange de matières grasses comprenant de l'huile liquide et 2 à 50 %en poids de composant de matières grasses solides, sur la base du poids combiné du composant de matières grasses liquides et de matières grasses solides, le mélange de matières grasses présentant une teneur en matières grasses solides à 20 °C (N20) de 0,5 à 10 % ; b) 3 à 30 %en poids d'un composant cristallin particulaire choisi parmi le NaCI, le KCI, le saccharose, le glutamate monosodique et des combinaisons de ceux-ci, comprenant au moins 3 % en poids de la composition de sel cristallin choisi parmi NaCI, KCI et leurs combinaisons ; c) jusqu'à 10 %,en poids du concentré, d'eau ; d) 3 à 22 %,en poids du concentré, de composant d'amidon particulaire ; e) 1 à 8 %,en poids du concentré, d'amidon de pomme de terre gélatinisé particulaire expansé ; f) la combinaison d'a) à e) comprenant au moins 80 %en poids du concentré.
PCT/EP2018/082596 2017-12-18 2018-11-26 Concentré aromatique WO2019120894A1 (fr)

Applications Claiming Priority (2)

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EP17208058 2017-12-18
EP17208058.2 2017-12-18

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Citations (7)

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EP0087847A1 (fr) 1982-02-25 1983-09-07 Zetmeelbedrijven De Bijenkorf B.V Procédé pour préparer des produits d'amidon gélatinisé sous forme d'une mousse
EP0351878A1 (fr) 1988-07-21 1990-01-24 Suntory Limited Produits alimentaires à longue conservation à température ambiante et procédé d'obtention
WO2014009079A1 (fr) * 2012-07-13 2014-01-16 Unilever N.V. Concentré d'aliment savoureux comprenant un gel d'amidon de pectine
WO2017021069A1 (fr) * 2015-07-31 2017-02-09 Unilever N.V. Concentré salé comprenant un sel inorganique, une matière grasse et des gommes de polysaccharide
WO2017067931A1 (fr) 2015-10-19 2017-04-27 Unilever N.V. Composition comprenant une phase huileuse
WO2017186558A1 (fr) * 2016-04-26 2017-11-02 Unilever N.V. Concentré salé comprenant une phase aqueuse structurée
WO2017186514A1 (fr) * 2016-04-26 2017-11-02 Unilever N.V. Concentré salé façonné et son procédé de préparation

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WO2017067931A1 (fr) 2015-10-19 2017-04-27 Unilever N.V. Composition comprenant une phase huileuse
WO2017186558A1 (fr) * 2016-04-26 2017-11-02 Unilever N.V. Concentré salé comprenant une phase aqueuse structurée
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