ZA200601869B

ZA200601869B - Dilutable products

Info

Publication number: ZA200601869B
Application number: ZA200601869A
Authority: ZA
Inventors: Townsend Gerald William; Clarke Caroline Emma; Fellowes David John; Shaw Simon James Walter
Original assignee: Heinz Wattie S Ltd
Priority date: 2003-08-06
Filing date: 2006-03-03
Publication date: 2007-05-30
Also published as: NZ527423A

Description

® PCT/NZ2004/000147

Dilutable Products

The present invention relates to maxketable products capable of being conveniently converted to a hot ready to serve form.

There is an increasing emphasis on convenience in the preparation of foods. This is also the case with soup products.

Dry powder type soups are known. These frequently require either (i) mixing with cold water and thereafter heating or (ii) mixing with hot water. Care is required particularly with option (ii) to ensure some degree ©f consistency without lumps in the resultant product.

We perceive a premium attaching to packaged wet soup forms where at least some (and preferably most) of the content has beeen in line puree or broth derived. Such a wet soup type product has the prospect of being marketed as originating from natural components with a minimum of unnecessar-y or out of line processing steps.

Such a packaged wet concentrate product that we envisage (and this excludes instant dry powder soup product forms) desirably will not require a final heating step on a stove top in a microwave or the like. We envisage such a product as benefiting from an ability to be out of package diluted with boiling water or the like to a hot ready to serve form.

The present invention accordingly recognises the desirability of providing and has as an object the provision of a liquid inclucling concentrate of a soup, which can preferably be removed from a container for dilution with hot water to an instant hot “ready to serve” form.

As used herein the term “and/or” m eans “and” or “or” or where appropriate both.

As used herein the term “(s)” following a noun means as is appropriate the singular or plural or both forms of that noun.

As used herein the term “ready to serve” means a soup ready to consume.

As used herein the term “in line” in respect of a food stuff and/or food stuff flavouring derived from one or more of the group consisting of vegetables, fruits, fungi,

AMENDED SHEET

® PCT/NZ2004/000147 mammalian and poultry meats, fish and shellfish means a procedure akin to that of a normal start to finish cooking procedure, i.e.; vwithout being processed to a dry powder form. For example (optionally with the addition of at least water), in the case of vegetables and fruits, it can involve the preparation of a puree that is never totally dried and, in the case of meats, fish and shellfish, can include the prepamration of a broth that is never totally dried which yet which, in each case, with optional wa. ter content reduction and/or free water absorption and/or other viscosity and/or perceived viscosity treatment, can nonetheless be filled into an appropriate container in a suitable temperature range (ideally cold or cool filled if any viscosity and/or perceived viscosity increasing agent(s) may give rise to undue thickening within the container if hot filled), be s ealed therein and still later be diluted with boiling water to some targeted viscosity or perc eived viscosity.

The present invention in one aspect involves a wet soup in a container capable of reconstitution with hot water to prowide an instant soup. Examples include 70-100 g wet soup sachets (e.g. foil sachets) capable of being reconstituted with added boiling water in a mug to form a ready to eat hot soups.

In another aspect the invention is a marketable product comprising or including a sealed container, a liquid including concentrate aclapted to be diluted by boiling or near boiling water to a ready to serve form, the concentrate being within the container, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opene=d, and wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup to a target volume less than 400 mls at a temperature of at least 55°C.

Preferably the dilution ratio of water to concentrate on a weight basis is to be at least 1.5:1 and more preferably at least 1.9:1.

Preferably the dilution ratio of =water to concentrate is in the range 1.5:1 to 5:1 and most preferably 1.9:1 to 2.5:1.

Preferably said target volume is from 200 to 350 mls (and most preferably 250-300 mls).

AMENDED SHEET

® PCT/I™NZ2004/000147

The concentrate is preferably from 70 g to 100 g.

Preferably the concentrate is to a weight of about 85 g.

Preferably the concentrate has been cool or cold filled into the contaminer prior to the sealing thereof.

In one preferrexd form the product is a soup.

In another asp ect the invention is a retorted product comprising or including a sealed retortable container, a liquid inclu ding concentrate of from 70 to 100g that has been. retorted in the container and which as adapted to be diluted by boiling or near boiling wa_ter to a ready to serve form, wherein said concentrate is capable of being expressed, poured or otherwise removed from the cormtainer once opened as instructed on the container, and wherein the concentrate has a volume and a specific heat ch_aracteristic such that without heating and at an ambient temperature within the range 10 teo 30°C it can, if desired, be diluted with boiling or near boiling water to achieve a soup to a target volume less than 400 mls at a_ temperature of at least 55°C.

Preferably the dilution ratio of water to concentrate is in the range 1.5:1 to 5:1 and most preferably 1.9:1 to 2.5:1.

In another aspect the invention is a marketable product comprisimg or including a sealed container, a liquid inclu ding puree and/or broth derived concentrate adapted inherently or by way of content inclusion to be diluted by boiling or near boiling water to a ready to serve form, the concentrates being within the container, wherein said concentrate is capable of being expressed, pour ed or otherwise removed from the comtainer once opened, and wherein the concentrate without heating and at an ambient temmperature within the range 10 to 30°C can, if desired, be diluted with boiling water in a vol. ume in excess to that of the liquid including concentrate thereby to achieve a soup to a target volume less than 400 mis at a temperature of at least 55°C.

AMENDED SHEET

® PCT/NZ2004/000147

Preferably the dilution ratio of water to concent rate is in the range 1.5:1 to 5:1 and meost preferably 1.9:1 to 2.5:1.

Preferably said target volume is from 200 to 3580 mis and most preferably 250-300 mAs.

Preferably the concentrate is to a weight of abou_t 85 g.

Preferably the concentrate has been cool or cold- filled into the container prior to the sc aling thereof.

Preferably the concentrate is retorted in the container and/or includes content adlapted to enable a desired shelf life without bacteriall and/or fungal proliferation beyond ac=ceptable limits.

In another aspect the invention is a retorted mmarketable product comprising or in cluding a sealed container, a liquid including concentrate adapted to be diluated by boiling or near boiling water, th_e concentrate having been cold or cool (e.g. at ambient temperatures) filled into the container prior to sealing and retorting, wherein said concentrate is capable of beirag expressed, poured or otherwise re=moved from the container once opened, and wherein the concentrate without heating a-nd at an ambient temperature within th_e range 10 to 30°C can, if desired, be diluted with boiling water in a volume in excess to th_at of the liquid including concentrate thereby to aclaieve a soup to a target volume less th_an 400 mls at a temperature of at least 55°C.

Preferably the dilution ratio of water to conce=ntrate on a weight basis is to be at le=ast 1.5:1 and more preferably at least 1.9:1.

Preferably the dilution ratio of water to concemtrate is in the range 1.5:1 to 5:1 and most preferably 1.9:1 to 2.5:1.

Preferably said soup volume is from 200 to 35 O mls (and most preferably 250-300 mals).

Preferably the concentrate is to a weight of abouat 85 g.

Preferably the concentrate has been cool or cold filled into the container prior to the sezaling thereof.

AMENDED SHEECT

® PCT/NZ2004/000147

In yet another aspect the invention is a retorted marketable product comprising or including a se aled container, a liquid including concentrate adapted to be diluted by boiling or near boiling water, the concent rate being within the container, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opened, and wherein the concentrate without heating and at an aambient temperature within the range 1 Oto 30°C can, if desired, be diluted with boiling water in a volume in excess to that of the Riquid including concentrate thereby to achieve a substantially lump free soup to a target volume less than 400 mls at a temperature of at least 55°C, and wherein the container bears instructions to dilute thae content of the container with boiling (or near boiling water) to provide such a soup.

Preferably the instruction is to provide a cup or near cup s ize volume.

Preferably said target volume is from 200 to 350 mls anc most preferably 250-300 mls.

Preferably the concentrate is to a weight of about 85 g.

Preferably the concentrate has been cool or cold filled inte the container prior to the sealing thereof.

In still another aspect the invention is a marketable product comprising or including a se aled container, a water including concentrate adapted to be diluted by boiling or near boiling water, the concentrate being within the container and the concentrates including as a texturiser and/or thickener at least one of (i) a suitable starch and/or starch derivative and (ii) a suitable fru it and/or vegetable fibre,

AMENDED SHEET

® PCT/NZ2004/000147 wherein said concentrate is capable of being express ed, poured or otherwise removed from the container once opened, and whherein the concentrate has been retorted in the container, and whherein the concentrate without heating and at an armbient temperature within the range 10 te 30°C can, if desired, be diluted with boiling water or near boiling water to achieve a target soup volume within the range of from 200 to 350 mls at a temperature of at least 55°C. :

Preferably the dilution ratio of water to concentrate is in “the range 1.5:1 to 5:1 and most preferably 1.9:1 to 2.5:1.

Preferambly the temperature will be at least 60°C.

Preferably the temperature will be from 60 to 65°C.

Preferably the concentrate has been cool or cold filled into the container prior to the sealing thereof.

Preferably the mass of the concentrate is from 50 to 100 gams (preferably about 80 to 90 gms and me=ore preferably about 85 gms).

Optiomally the component (i) is present.

Optiomally, instead or as well as (i), the component (ii) is present and is either or both (a) adry citrus fibre and/or (b) a pomace or derivative thereof.

Preferably the pomace or pomace derivative is that of apple.

In evem another aspect the invention is a retorted marke table product comprising or including a seale=d container, a water including concentrate adapted to be diluted by bod ling or near boiling water, the concentra-te being within the container having been cold or cool (e.g. at ambient temperatures) filled into the container prior to retorting and the concentrate including as a texturiser and~or thickener at least one of (i) a suitable starch arad/or starch derivative and (ii) a suitable fruit and/or vegetable fibre, wherein said concentrate is capable of being expresssed, poured or otherwise removed from_ the container once opened, and w herein the concentrate has been retorted in the cont-ainer,

AMENDED SHEET

® PCT/NZ2004/000147 and wherein the concentrate without heating and at an ambient temperature within the range 10 to 3*Q°C can, if desired, be diluted with boiling water- or near boiling water to achieve a target soup volume substantially lump free within the range of from 200 to 350 mls at a temperatwure of at least 55°C.

Preferably the dilution ratio of water to concentrate is in tine range 1.5:1 to 5:1 and most preferably 1 .9:1 to 2.5:1.

Preferablsy the temperature will be at least 60°C.

Preferably the temperature will be from 60 to 65°C.

Preferably the mass of the concentrate is from 50 to 100 gras (preferably about 80 to 90 gms and mores preferably about 85 gms).

Optionally the component (i) (i.e. starch or starch derivativ e) is present.

Optionally, instead or as well as (i), the component (ii) (i.e. suitable fruit and/or vegetable fibre) is present. It can (a) a dry citrus fibre and/or (b) pomace or pomace derivative and/or" a fibre such as that of the tomato.

In a furtkner aspect the invention is a retorted marketable product comprising or including a sealed container, a water zand suitable starch or starch derivative including concentrate adapted to be diluted by boiling or near boiling water, the concentrate being within the container, wherein said concentrate is capable of being express-ed, poured or otherwise removed from the container once opened, and wherein the concentrate without heating and at an armbient temperature within the range 10 to 30°C can, if desired, be diluted with boiling wate=r in a volume in excess to that of the liquicl including concentrate thereby to achieve a substantially lump free soup to a target volume less than 400 mls at a temperature of at least 55°C.

Preferab ly the dilution ratio of water to concentrate on a weight basis is to be at least 1.5:1 and rmore preferably at least 1.9:1.

Preferab-ly the dilution ratio of water to concentrate is in the range 1.5:1 to 5:1 and most preferably 1.9:1to0 2.5:1.

AMENDED SHEET

® PCT/NZ2004/000147

Preferably said volume is from 200 to 350 mls (and most preferably 250-300 mls).

Preferably the concentrate is to a weight of about 85 g.

Preferably the concentrate has been cool or cod filled into the container prior to the seal ing thereof.

In another aspect the invention is a retorted marketable product comprising or including a scaled container, a water and pomace, pomace fibre or pomace fibre derivative including concentrate adagpted to be diluted by boiling or near boiling water, the concentrate being within the container, wherein said concentrate is capable of be=ing expressed, poured or otherwise removed from the container once opened, . and wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with "boiling water in a volume in excess to 1S thas of the liquid including concentrate thereby to achieve a substantially lump free soup to a target volume less than 400 mls at a temperature of at least 55°C.

Preferably the dilution ratio of water to con centrate on a weight basis is to be at leasst 1.5:1 and more preferably at least 1.9:1.

Preferably the dilution ratio of water to concentrate is in the range 1.5:1 to 5:1 and monst preferably 1.9:1 to 2.5:1.

Preferably said target volume is from 200 to 350 mls and most preferably 250-300 miss.

Preferably the concentrate is to a weight of about 85 g.

In another aspect the invention is a retorte-d marketable product comprising or including a sealed container, a water including concentrate adapted to be diluted by boiling or near boiling water, thes concentrate being within the container and the concentrate including as a texturiser

AMENDED SHEET

® PCT/NZ2004/000147 and/or thi_ckener at least one of (i) a suitable starch or starcha derivative and (ii) a suitable fruit or ve=getable fibre, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opened, amd wherein the concentrate has been retorted in the c ontainer, amd wherein the concentrate without heating and at a-n ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water or near boiling water to achieve a target soup volume substantially lump free within —the range of from 200 to 350 mls at a temperature of at least 55°C, ard wherein the container bears instructions to dilutee the content of the container with boili_ng (or near boiling water) to provide such a soup.

Preferably the dilution ratio of water to concentrate is- in the range 1.5:1 to 5:1 and most pref erably 1.9:1 to 2.5:1.

Preferably the temperature will be at least 60°C.

Preferably the temperature will be from 60 to 65°C.

Preferably the concentrate has been cool or cold filled into the container prior to the sealing th_ereof.

Preferably the mass of the concentrate is from 50 to 1080 gms (preferably about 80 to 90 gms ard more preferably about 85 gms).

Optionally the component (i) is present.

Opptionally, instead or as well as (i), the component (ii) is present and is either or both (a) a dry citrus fibre and/or (b) a pomace or pomace derivative fibre and/or (c) a fibre such as ttmat of the tomato.

In_ another aspect the invention is a retorted marke table product comprising or including a =scaled container, a water and citrus fibre including soup concentrate ad apted to be diluted by boiling or near boiling water, the concentrate being within the contain_er, whherein said concentrate is capable of being exp-ressed, poured or otherwise removed from the container once opened,

AMENDED SHEET

® PCT/NZ2004/000147 and wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup to a target volume less than 400 mls at a temperature of at least 55°C, and wherein the container bears instructions to dilute the content of the container with boiling (or near boiling water) to provide such a soup.

Preferably the dilution ratio of water to concentrate on a weight basis is to bc at least 1.5:1 and more preferably at least 1.9:1.

Preferably the concentrate is to a weight of about 85 g.

In even another aspect the invention is a marketable product comprising or including a sealed container, a water and citrus fibre including concentrate adapted to be diluted by boiling or near boiling water, the concentrate having been cold or cool filled into the container prior to sealing and retorting, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opened, and wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup to a target volume less than 400 mis at a temperature of at least 55°C, and wherein the container bears instructions to dilute the content of the container with boiling (or near boiling water) to provide such a soup.

AMENDED SHEET

® PCT/NZ2004/00014 7

Preferably the di lution ratio of water to concentrate is in the range 1.5:1 to 5:1 an.d most preferably 1.9:1 to 2.5:1.

Preferably said target volume is from 200 to 350 mls and most preferably 250-3000 mls.

Preferably the concentrate is to a weight of about 85 g.

Preferably the concentrate has been cool or cold filled into the container prior to time sealing thereof.

In another aspect the invention is a marketable product comprising or including a sealed container, a water including concentrate adapted to be diluted by boiling or near boiling wate-r, the concentrate being ‘wvithin the container and the concentrate including as a texturiser and/or thickener at least one of (i) a suitable starch or starch derivative and/or (ii) a suitable fruit or vegetable fibre, wherein said concentrate is capable of being expressed, poured or otherwise removed from the conta iner once opened, and wherein the concentrate has been retorted in the container, and wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water or near boiling water ®o achieve a target soup voelume within the range of from 200 to 350 mls at a temperature of at least 55°C.

Preferably the d-ilution ratio of water to concentrate is in the range 1.5:1 to 5:1 ard most preferably 1.9:1 to 2.5:1.

Preferably the temperature will be at least 60°C.

Preferably the tezmperature will be from 60 to 65°C.

Preferably the concentrate has been cool or cold filled into the container prior to tine sealing thereof.

Preferably the mmass of the concentrate is from 50 to 100 gms (preferably about 80 to 90 gms and more prefer-ably about 85 gms).

Optionally the ceomponent (i) is present.

AMENDED SHEET

® PCT/NZ2004/000147

Optional ly, instead or as well as (i), the component (ii)® is present and is either or both (a) a dry citrus fibre and/or (b) a pomace or pomace derivative and/or (c) a fibre such as that of the tormato.

In another aspect the invention is a packaged wet form food and retorted

S concentrate whaere the concentrate itself is capable of dilution with boiling water, or near boiling water, to the form of a ready to serve soup, said concentrate comprising or including a food stuff and/or food stuff flavouring derived from one or more of the group consisting of vegetables, fruits, fungi, mammalian and poultry meats fish and shellfish, water (whether added and/or inherently in any ingredient), a viscosity and/or perceived viscosity increasing ingredient or ingredients, optionally a bulking and/or texturising ingredient or ingredients, optionally a flavouring agent or flavouring agents, optionally an emulsifier or emulsifiers, optionally a preservative or preservatives, optionally a colouring agent or agents, optionally a stabiliser or stabilisers, and optionallly a pH adjustment agent or agents.

Preferab ly the dilution ratio of water to concentrate is ir the range 1.5:1 to 5:1 and most preferably 1.9:1t02.5:1.

In another aspect the invention is a packaged and retorted wet form food concentrate where the concentrate itself is capable of dilution with boiling water, or near boiling water to the form of a ready to serve soup, said concentrate comprising or including a food s tuff and/or food stuff flavouring in line derived from one or more of the group consistin.g of vegetables, fruits, fungi, mammalian an_d poultry meats, fish and shellfish, water (whether added and/or inherently in any ingredients), a viscosity and/or perceived viscosity increasing ingredieznt or ingredients, optionally a bulking and/or texturising ingredient or ingreedients, optionally a flavouring agent or flavouring agents, optionally an emulsifier or emulsifiers,

AMENDED SHEET

® PCT/NZ2004/000147 optionally a preservative or preservatives, optionally a colouring agemt or agents, optionally a stabiliser or stabilisers, and optionally a pH adjustmerxt agent or agents.

Preferably the dilution rat io of water to concentrate is in the range 1.5:1 to 5:1 and most preferably 1.9:1 to 2.5:1.

Preferably thc concentrate has been retorted.

Preferably in said packaged wet form food concentrate said food stuff and/or food stuff flavouring is distinct fromm the viscosity and/or perceived viscosity increasing ingredient or ingredients although in some forms, particularly those based upon a tomato puree, the same ingredient can give rise to satisfying both requirements.

Preferably said concentrate is of a soup and the mass of the concentrate in the package is less than 100 gms (mo st preferably about 85 gms).

In some forms of the present invention the packaged wet form food concentrate may not be retorted in which case preferably it is in a substantially sterile form owing to the inclusion of a preservative or preservatives and/or appropriate pH adjustment agent or agents.

Preferably whatever form of the concentrate preferably it includes a viscosity at the time of packaging that enables the filling of the package and the subsequent sealing thereof, the opening and expression from the package of the concentrate at an ambient temperature (such as between 10 to 30°C inclusive) and/or the dilution of the concentrate with hot water to a soup consistency where the viscosity in that diluted form is that desirable for a soup of that kind.

Viscosity and/or perceived viscosity increasing agent(s) are selected preferably from the following:

Starches:

Native

Physically modified

Chemically modified

From origins Wheat, Potato, Comm, Waxy Maize, Tapioca

Guns, ete.:

CLEAN COPY

® PCT/NZ2004/000147

Locust Bean Gum

Pectins (inc. different types)

MCC

CMC

Guar

Other:

Citrus Fibre

Pea Flour

Pumpkin Powder

Other dried fibres (cereal, vegetable, fruait)

Fat mimetic

Wet vegetable purees

Some of these options can also act as bulking and/or texturising and/or free water absorption agents.

In some forms of the present invention the viscosity and/or perceived viscosity increasing ingredient or ingredients can inclucle an ingredient adapted to absorb water of the concentrate thereby bestowing a perceivead viscosity increasing effect. Examples of such an agent is a dry citrus fibre (for example, any one or more of lemons and/or oranges) or fibres such as those of the tomato.

In other forms however the agent can bre one that modifies the physical form of the concentrate by a gel or other forming charactexistic that directly or indirectly has an effect on viscosity and/or perceived viscosity.

Such gel providing agents can include appropriate starches capable of being used in a procedure which does not generate excessive gel or thickening prior to filling of the container and its sealing and/or post such filling and sealing and prior to expression or pouring or otherwise being removed from the ceontainer.

It should be appreciated that it is envisaged desirable to allow the container to be empticd prior to mixing with the hot water although, in some less preferred forms, if desired, the container can have provision for receiving the dilution volume in total or in part prior to the expression, pouring or other remo-val from the container of the fully or partly diluted product.

CLEAN «COPY

® PCT/NZ2004/000147

Preferably the parameters of viscosity are any of those hereinafter described.

We envisage a desirability of being able to express or otherwise remove the concentrate for a soup from a container (such as a retortable container such as a retort pouch pack) to immediately be diluted in a cup, bowl, jug with boiling, or near boiling water, to provide, with a minimum of lump development, a final ready to serve product.

Because we perceive an advantage in requiring no further heating apart from the sensible heat captured in the water to provide thc dilution, the sensible hcat to be transferred to the mass of the concentrate preferably must deliver the diluted product to a consumable temperature.

An ideal temperature we envisage for such a ready to eat soup is in the range of at least 55°C and, most preferably from 60 to 65°C. We envisage that with boiling water and a water including concentrate (and taking into account the likely heat loss into a cup or other such container at ambient temperatures) the ratio of boiling water or near boiling water to concentrate on a weight for weight basis must be at least [.9:1.

We have also determined that a desirable serving size, if to provide a soup, is in the range of 250 to 300 ml and for dilution to an optimal serving temperature, we envisage a preferred mass of the concentrate to be of the order of about 85 g.

In still another aspect the present invention is a process for in line producing a concentrate in a container capable of dilution with boiling or near boiling water to a hot ready to serve soup, said process comprising or including the steps of preparing a dilutable wet concentrate puree and/or broth of an ingredient or ingredients selected at least from (i) the group consisting of vegetables, fruits, fungi, mammalian and poultry meats, fish and shellfish, and optionally also (ii) one or more viscosity and/or perceived viscosity increasing agent, and filling and sealing a quantity of the dilutable wet concentrate into a suitable container, (and optionally retorting the container sealed concentrate), the process being further characterised by any one or more of: (0) the mass of the concentrate in the container is from 70 to 100 gms (preferably about 85 gms),

CLEAN COPY

® PCT/NZ2004/000147 (ii) the concentrate is cold or cool filled into the container prior to its sealing, (iii) the concentrate without the heating and at an ambient temperature within the range KO to 30°C can, if desired, be diluted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup, to a target volume less than 400 mls at a temperature of at least 55°C, (iv) the dilution instructed on the pack provides at least a ready to serve soup of a temperatuare and viscosity appropriate for such a soup, and/or wv) the sealed concentrate has been retorted.

In a further aspect the present invention consists in a product made by a process as aforesaid.

In still a further aspect the present invention consists in the use of a product and/or concentrate of amy form in accordance with the present invention, such use involving dilution with boil ing or near boiling water.

Ideally such use is with boiling water but having regard to the heat sink that a container such as cup, bowl, jug or the like may provide the temperature can be below boiling provided however the hot water is initially at boiling or at a temperature preferably within 10 and most preferably a few degrees of boiling.

Preferred forms of the present invention will now described with reference to the accompanying drawings in “which

Figure 1 is a generic flow diagram of the process of the present invention, and

Figure 2 is an exam ple of that process for a chicken and vegetable soup.

In the preferred form of the present invention the container is preferably a retort pouch type pack rather than other container forms. Nevertheless it is still within the scope of the present invention to imclude containers which can be a can or the like.

A suitable retortable pouch pack is that known as the Greenseas Pouch albeit preferably with modification to shape to aid product removal after opening (e.g. by cutting, tearing, etc.).

The concentrate of the present invention is to be readily reconstituted to the correct dilution and serving temperature by the addition of an instructed volume of boiling water

AMENDED SHEET

® PCT/NZ2004/000147 (e.g. on the package, by means of instruction to empty into a cup and fill thee cup with stirring with boiling water).

The pack size will be in the range 70 g to 100 g (about 85 g) which can be made to a (preferably 200 to 350 ml (e.g. 300 ml)) serving with boiling water to reach a desired temperature at least 55°C and preferably around 65°C.

Tomato based concentrates we have found to provide suitable viscosity characteristics for this type of product. Tomato paste lends itself to this application well as it readily dilutes with ho t or cold water without any tendency to form lumps. It isalso very temperature stable.

Another content suitable for providing such viscosity and textural characteristics is the use of fruit (eg. Tom ato) and vegetable fibres. Such products are used currerutly in drink and food formulations. Their properties include some independence to temp erature and acidity. These fibres are available as commercial preparations or directly from food-grade waste. Such content alo ne or in conjunction with conventional thickeners, such as starches and gums (or any other suitable means), can provide the textural and mouthfeel characteristics some products require.

Any product dev-eloped to meet aims for products of our invention, because of the large amount of water to be added by the consumer, requires as little as possible water addition during manufacture. One way of controlling free water in a re<ipe whilst conferring textural advantages is the addition of citrus fibre.

With respect therefore to the annexed drawing (Figure 1) the following considerations of the process are to be kept in mind.

Area Notes: 1. INGREDIENTS: (A) GENERAL

Colour/Flavour Delivery

Effect on Viscosity

Requirements for Preparation before the kettle stage. (B) FUNCTIONAL INGREDIENTS:

Presence of starch as a p ost process thickener only

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® PCT/NZ2004/000147

Citrus fibre as a water rententive agent

Some flavouring ingredients are also functional (e.g. tomato paste)

Need to slurry starch, slurry other driess if water availability allows

Higher starch levels cause problems with reconstitution

Functional ingredients can be limited an use by their organoleptic character 2. AT THE KETTLE:

Which ingredients need cooking? (micro / enzymic / flavour)

Which ingredients are fragile and neecl to be added last / reduced mixing speed?

How well will the ingredients integrat €? (fat / lumping / sink / float)

How thick will the mix be after each addition? (try to thicken late)

Do we have water available to slurry/~vash out skips/thin mix for pumping?

What effect does heat have on functiomal / other ingredients?

What is the final viscosity (can we pummp it? - At any given temperature)

What limits are there on hold time (ch_ange in viscosity/micro stability/flavour/colour)

Temperature maintenance during transfer?

Need to keep kettle temps below 60°C if starch is used — else thickens too much. 3. AT THE FILLER:

Need to keep filler temps below 60°C if starch is used — else thickens too much

Particle suspension

Product separation / thickening

Maximum hold times (as at kettle)

Limitations imposed by packaging for-mat?

Headspace

Weight control

Temperature maintenance during fillimg

Must work within viscosity limits of factory preparation / transfer capability. 4. THERMAL PROCESSING:

Initial Temperature «CLEAN COPY

* PCT/NZ.2004/000147

Initial Viscosity

Final Viscosity

Protection of product quality

Attainment of commercial sterility (depends acidity/initial loading of ingrediemts) 5. RECONSTITUTION / CONSUMPTION:

Higher starch levels caus< problems with reconstitution

Ease of reconstitution with boiling water

Homogeneity of mix achseved (no lumps)

Adequate final temperature is achieved by a minimum 1:1.9 ratio of product:boiling water

Flavour / Texture / Colour etc.

Ease of Removal from pouch — often the limiting factor for final product thickress.

Figure 2 shows a preferred flow diagram for a chicken and vegetable soup.

The contents of Figures 1 and 2 are here included by way of reference.

Example 1

Tomato Soup

Ingredients: Concentrateed Tomatoes (85%) (contains 394g of tomatoes per 100g), sugar, onions, salt, herbs (including Basil), butter, acidity regulator (Sodium Bicarbeonate), black pepper, spice.

The instructions [as alse for the other examples] to be included on the container is preferably to

I. Squeeze contents of sachet gently into 300ml mug. 2. Add boilimg water, filling mug half way and stir for 10-15 secon ds. 3. Fill to the op with further boiling water, stir again and enjoy.

CLEAN COPY

® PCT/NZ2004/000R 47

Servings per package: 1

AVG Quantity AVG Quantity

I =

Energy 360kj 120kj

Protein 2.58 0.8g

Fat, Total l.1g 0.4g - Saturated 0.6g 02g

Carbohydrate 14.5g 4.8g - Sugars 12.4g 4.1g

Dietary Fibre 3.0g 1.0g

Sodium 1110mg 370mg

Lycopene 23.9mg 8.0mg

Example 2

Creamy Corn and Chi cken

Ingredients: Corn (69 %), water, chicken (7%), red pepper, chicken flavour (conta ins wheat, milk, flavour enlmancer (621)), Tapioca Thickener (1442), sugar, salt, parsley.

Servings per package: 1

AVG Quantity AVG Quantity

I =

Energy 3750kj 125kj

Protein 4.28 1.4g

Fat, Total 1.5g 0.5g - Saturated 0.5g 0.2g

Carbohydrate 12.9g 43g - Sugars 23g 0.8g

Dietary Fibre 2.8g 0.9¢

Sodium 1130mg 375mg

CLEAN COPY

! PCT/NZ2004/000147

Example 3

Spicy Thai Noodle Soup

Ingredients: Water, vegetables (onions, carrots, peas, red pepper, potatoes), wheat pasta (24%), herbs (lemongrass, Coriander, parsley), red chillies, chicken flavours (contain milk, sesame oil, flavour enhancers (621, 627, 631)), dietary fibre (citrus fibre), yeast extract, salt, sugar, natural onion flavour, white pepper, colours (160, 101), soy oil, traces of egg & barley.

Servings per package:

Serving size: 300g* (i.e. when diluted with boiling water to 300 ml)

AVG Quantity AVG Quantity

Per Serving Per 100g

Energy 360k] 120kj

Protein 2.58 0.8g

Fat, Total l.lg 0.4g - Saturated 0.68 0.2g

Carbohydrate 14.5g 4.8g - Sugars 12.4g 4.1g

Dietary Fibre 3.0g 1.0g J

Sodium 1110mg 370mg )

Lycopene 239mg 8.0mg

CLEAN COPY

® PCT/NZ2004/000147

Example 4

Minestrone

Ingredients: Concentrated tomatoes, wheat pasta, camrots, potatoes, green beans, sugar, salt herbs, yeast extract, spinach, white wine vinegaz, cheese, acidity regulator (sodium : bicarbonate), traces of fish, egg & barley.

Servings per package:

AVG Quantity AVG Quantity

I

Energy 405kj 130kj

Protein 4.0g 1.3g

Fat, Total 0.6g 0.2g - Saturated 0.2g 0.1g

Carbohydrate 16.7g S.6g - Sugars 9.4¢ 3.1g

Dietary Fibre 3.2¢ l.1g

Sodium 885mg 295mg

Lycopene 22.0mg 7.3mg

CLEAN COPY

Claims

® PCT/NZ2004/000147 WHAT WE CLAIM IS:

1. A soup concentrate product cornprising or including a sealed container, a liquid including soup concentrate adapted to be diluted by boiling or near boiling water to a ready to serve soup form, the concentrate being within the container, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opened, and wherein the concentrate withlzout heating and at an ambient temperature within the range 10 to 30°C can, if desired, be d iluted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup, to a target volume less than 400 mls at a temperature of at least 5 5°C.

2. A product of claim | wherein the concentrate is or includes a puree and/or broth.

3. A product of claim 1 or 2 wherein the concentrate has been cold or cool (e.g. at ambient temperature(s)) filled into the coratainer prior to sealing.

4. A product of any one of the preceeding claims that has been retorted after sealing of the container.

5. A product of any one of the preceding claims wherein the container bears instructions to dilute the content of the container with boiling (or near boiling water) to provide such a soup.

6. A product of any one of the preceding claims the concentrate has a texturiser and/or thickener at least one of (i) a suitable starch and/or starch derivative and (ii) a suitable fruit and/or vegetable fibre.

7. A product of any one of the preceding claims wherein the concentrate includes water. CLXAN COPY

PCT/NZ2004/000147

8. A product of any one of the preceding cl aims wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water or near boiling water to achieve a target soup volume substantially lump free within the range of from 200 to 350 mls at a temperature of at least 55°C.

9. A product of any one of the preceding claims wherein the concentrate has a starch and/or starch derivative inclusion and the concentr-ate without heating and at an ambient temperature within the range 10 to 30°C can, if des-ired, be diluted with boiling water in a volume in excess to that of the liquid includimg concentrate thereby to achieve a substantially lump free soup to a target volume less ®han 400 mls at a temperature of at least 55°C.

10. A product of any one of the preceding claims=s wherein the concentrate is of a weight of from 70g to 100g.

11. A product of claim 10 wherein that weight is from 80g to 90g.

12. A product of claim 11 wherein that weight is about 85g.

13. A product of any one of the preceding claimms wherein the dilution ratio of water to concentrate is in a range of 1.5:1 and above.

14. A product of claim 13 wherein the dilution ratio of water to concentrate range is not above 5:1.

15. A product of claim 14 wherein the dilution ratio of water to concentrate is at least

1.9:1. CLEAN COP Y

@ PCT/NZ2004/000147 = 25.

16. A product of any one of the preceding claims wherein the dilution ratio of water to concentrate is in the range of 1.9:1 to 2.5:1.

17. A product or concentrate of any one of the preceding claims wherein at the target volume with the use of boiling water the temperature will be at least 60°C.

18. A product or concentrate of claim 17 wherein the temperature will be from 60 to 65°C.

19. A retorted soup product comprising or including a sealed container, a water and pomace, pomace fibre ox pomace fibre derivative including concentrate adapted to be diluted by boiling or near b oiling water, the concentrate being within the container, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opened, and wherein the concentrate without heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a substantially lump free soup to a target volume less than 400 mls at a temperature of at least 55°C.

20. A retorted soup product comprisin g or including a sealed container, a water and citrus fibre including so up concentrate adapted to be diluted by boiling or near boiling water, the concentrate being within the container, wherein said concentrate is capable of being expressed, poured or otherwise removed from the container once opened, and wherein the concentrate withouat heating and at an ambient temperature within the range 10 to 30°C can, if desired, be diluated with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup to a target volume less than 400 mls at a temperature of at least 55° C, AMENDED SHEET

J PCT/NZ2004/000147 and wherein the container bears instructions to dilute the content of the container with boiling (or near boiling water) to provide such a soup.

21. A packaged wet form food and retorted conce ntrate where the concentrate itself is capable of dilution with boiling water, or near boilin g water, to the form of a ready to serve soup, said concentrate comprising or including a food stuff and/or food stuff flavouring derive d from one or more of the group consisting of vegetables, fruits, fungi, mammalian and poultry meats fish and shellfish, water (whether added and/or inherently in any ingredient), a viscosity and/or perceived viscosity increasing ingredient or ingredients, optionally a bulking and/or texturising ingredient or ingredients, optionally a flavouring agent or flavouring agentss, optionally an emulsifier or emulsifiers, optionally a preservative or preservatives, optionally a colouring agent or agents, optionally a stabiliser or stabilisers, and optionally a pH adjustment agent or agents. 22, A packaged and retorted wet form food conce ntrate where the concentrate itself is capable of dilution with boiling water, or near boilirag water to the form of a ready to serve soup, said concentrate comprising or including a food stuff and/or food stuff flavouring in line= derived from one or more of the group consisting of vegetables, fruits, fungi, mamma_lian and poultry meats, fish and shellfish, water (whether added and/or inherently in any ingredient), a viscosity and/or perceived viscosity increasing mngredient or ingredients, optionally a bulking and/or texturising ingredient or ingredients, optionally a flavouring agent or flavouring agentss, optionally an emulsifier or emulsifiers, optionally a preservative or preservatives, optionally a colouring agent or agents, CLEAN COPY

® PCT/NZ2004/000147 optionally a stabiliser or stabilisers, and optionally a pH adjustment agent or agents.

23. A product or concentre of claim 21 or 22 wherein the dilution ratio of water to concentrate on a weight basis is to be at least 1 .5:1.

24. A product or concentrate of claim 23 w herein said ratio is at least 1.9:1.

25. A product or concentrate of claim 23 or 24 wherein said dilution ratio is below 5:1.

26. A product or concentrate of claim 25 whexein the dilution ratio is from 1.5:1 to 2.5:1.

27. A product or concentrate of any one of claims 21 to 26 wherein target diluted volume is from 200 to 350 mls.

28. A product or concentrate of claim 23 whexein said target volume is from 250-300 mls.

29. A product or concentrate of any one of claims 21 to 28 wherein the concentrate is of a weight from 70 g to 100 g.

30. A product or concentrate of claim 29 whesrein the concentrate is of a weight from 80 g to 90 g.

31. A product or concentrate of claim 30 wherein said weight is about 85 g.

32. A product or concentrate of any one claims 21 to 31 wherein the concentrate has been cool or cold filled into the container prior to the sealing thereof.

33. A product of any one of claims 21 to 32 wherein the sealed container has been retorted. CLEAN COPY

4 PCT/NZ2004/000147

34. A product or concentrate any one of the preceding claims wherein a suitable starch or starch derivative is present.

35. A prodwmuct of any one of claims 21 to 34 wherein a suitable fru it and/or vegetable fibre is present.

36. A prodwuct or concentrate of claim 35 wherein the fibre presemt is at least one of (a) a dry citrus fibre (b) that of the tomato and/or (c) vegetable fibre.

37. A prod-uct of any one of claims 1 to 36 wherein viscosity aned/or perceived viscosity increasing aggent(s) selected from one or more the following are present: Natiwe starch or starches, Phys ically modified starch or starches, Chemically modified starch or starches, Starch or starches originating from Wheat, Potato, Corn, Waxy Maize and/or Tapieoca, Locust Bean Gum, Pecti_ns (inc. different types), MCC, CMCC, Guar Gum, Citrus Fibre, Pea Flour, Pumppkin Powder, Dried fibres (cereal, vegetable and/or fruit), Fat mimetic, Apple pomace, and Wet —vegetable purees. CLEAN COPY

& PCT/NZ2004/000147

38. A process for in line producing a concentrate in a container capable of dilution with boiling or near boiling water to a hot ready to sexve soup form, said process comprising or including the steps of preparing a dilutable wet concentrate puree and/or broth of an ingredient or ingredients selected at least from (1) the group consisting of vegetables, fruits, feangi, mammalian and poultry meats, fish and shellfish, and optionally also (ii) one or more viscosity and/or perceived viscosity increasing agent, and filling and sealing a quantity of the dilutable we t concentrate into a suitable container, (and optionally retorting the container sealed concentrate), the process being further characterised by any one or more of: (ii) the mass of the concentrate in the contaLner is from 70 to 100 gms (preferably about 85 gms), (iii) the concentrate is cold or cool filled into the container prior to its sealing, (iv) the concentrate without the heating and at aan ambient temperature within the range 10 to 30°C can, if desired, be di luted with boiling water in a volume in excess to that of the liquid including concentrate thereby to achieve a soup to a target volume less than 400 mls at a temperature of at least 55°C, (v) the dilution instructed on the pack provides act least a ready to serve soup of a temperature and viscosity appropriate for suich a soup, and/or (vi) the sealed concentrate has been retorted.

39. A product made by a process of claim 38.

40. A product of claim 39 wherein the dilution instruct ed is not outside the range of froam 1.5:1 to 5:1.

41. A product of claim 39 wherein the dilution instructed corresponds to within the ran ge from about 1.9:1 to about 2.5:1. CLEAN COPY

" PCT/NZ20004/000147

42. The use of a product of any one of claims 1 to 37, 39, 40 or 41, such use involving dilution with boiling or near boiling water.

43. A product according to any one of claims 1 to 20, or 39 to 41, substantially as herein described and illustrated.

44. A packaged food or concentrate according to any one of claims 21 to 37, substantially as herein described and illustrated.

45. A process according to claim 38, substantially as herein described and illustrated.

46. Use accordingz to claim 42, substantially as herein described and illustrated .

47. A new product; a new packaged food or concentrate; a new process for producing a concentrate; or a new use of a product of any one of claims 1 to 37, 39, 40 or 4], substantially as hereim described. AMENDED SHEET