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WO2017186560A1 - Produit alimentaire composite salé comprenant des morceaux de gelée - Google Patents

Produit alimentaire composite salé comprenant des morceaux de gelée Download PDF

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Publication number
WO2017186560A1
WO2017186560A1 PCT/EP2017/059366 EP2017059366W WO2017186560A1 WO 2017186560 A1 WO2017186560 A1 WO 2017186560A1 EP 2017059366 W EP2017059366 W EP 2017059366W WO 2017186560 A1 WO2017186560 A1 WO 2017186560A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
gel pieces
particles
product according
composite food
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2017/059366
Other languages
English (en)
Inventor
Winfried Sailer
Monika Renate SCHÄNZEL
Marc LEMMERS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Conopco Inc
Original Assignee
Unilever NV
Conopco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV, Conopco Inc filed Critical Unilever NV
Priority to AU2017256521A priority Critical patent/AU2017256521A1/en
Priority to EP17717750.8A priority patent/EP3448175B1/fr
Priority to MX2018012956A priority patent/MX389651B/es
Priority to CN201780026061.7A priority patent/CN109068703A/zh
Priority to ES17717750T priority patent/ES2769329T3/es
Publication of WO2017186560A1 publication Critical patent/WO2017186560A1/fr
Priority to ZA2018/06688A priority patent/ZA201806688B/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • 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 a savoury composite food product comprising gel pieces having a mesh size in the range of 0.2-10 mm; tissue-based food particles having a mesh size in the range of 0.2-10 mm; and lipophilic material, wherein the gel pieces and the tissue-based food particles are covered by the lipophilic material.
  • the composite food product of the present invention can be consumed as such or it can be used as a seasoning, an add-in or a concentrate.
  • EP-A 0 479 126 describes a low-calory foodstuff, comprising gel-particles produced from a thermally irreversible coagulum including glucomannan as a main component by chopping the coagulum.
  • the Examples of the patent application describe the application of gel-particles of glucomannan coagulum in soup.
  • Example 2 describes the addition of corn oil and emulsifier to gel-particles of neutral glucomannan coagulum, followed by stirring at high speed.
  • US 5,456,937 describes a method of flavoring a beverage or food which comprises forming a gelled, spherical flavor bead comprising gellan gum and one or more flavorings, and adding the bead to the beverage or food.
  • the examples of the US patent describe vinegar beads that can be incorporated into salad dressing or sauces.
  • JP 2015181360 describes the preparation of salt containing gel pieces and the application of these gel pieces in tomato sauce in a concentration of 21 wt.% or 31 wt.%.
  • the inventors have developed a savoury composite food product that may be consumed as such or that can be used to improve the taste and/or appearance of various foodstuffs as a seasoning or a concentrate.
  • the composite food product offers the advantage that it can be provided in various attractive forms and textures.
  • the product is shelf-stable and easy to dose.
  • the savoury composite food product comprises at least 35 wt.% of gel pieces having a mesh size in the range of 0.2-10 mm; 0.2-55 wt.% of tissue-based food particles having a mesh size in the range of 0.2-10 mm; and at least 2 wt.% of lipophilic material covering said gel pieces and said tissue-based food particles; said savoury composite food product having the following composition:
  • the savoury composite food product of the present invention can have an easily spoonable consistency due to the fact that the particles (gel pieces and tissue-based food particles) in the product stick together. Furthermore, the composite product can be provided in a form that can be squeezed out of a pouch or a tube without oil separation or syneresis.
  • the savoury composite food product of the present invention is surprisingly stable.
  • the composite food product exhibits little or no syneresis or oil separation during storage and oxidative damage is effectively minimized, especially if the product has a high compactness.
  • the composite food product Due to the taste contributing components in the gel pieces, the spoonability and the attractive appearance of the composite food product, it can suitably be applied as a seasoning onto dishes or as an add-in.
  • the composite food product may be employed as a concentrate that releases the taste contributing components from the gel pieces, e.g. when it is added to hot water in the preparation of a bouillon, a soup, a sauce, a gravy, a dressing or a glaze, but also to create flavour specks in final application.
  • a first aspect of the invention relates to a composite food product comprising at least 35 wt.% of gel pieces having a mesh size in the range of 0.2-10 mm; 0.2-55 wt.% of tissue-based food particles having a mesh size in the range of 0.2- 10 mm; at least 2 wt.% of lipophilic material covering said gel pieces and said tissue- based food particles; said savoury composite food product having the following composition:
  • taste contributing components selected from glutamic acid, 5'- ribonucleotides, sucrose, glucose, fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof;
  • gel pieces refers to cohesive particles containing water, gelling agent and optionally further ingredients, such as taste contributing components. Typically, the gel pieces contain a gel network that holds together the water and other ingredients.
  • tissue-based food particles refers to discrete particles that contain at least 50% by weight of dry matter of tissue material from plants or animals.
  • lipophilic material refers to a material that is present in the food product as a continuous phase that largely (>50 wt.%) consists of oil.
  • oil refers to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof.
  • the oil can be liquid, solid or semi-solid at ambient temperature (20°C).
  • the term “glutamic acid” as used herein encompasses both the protonated acid and salts thereof. The same applies to each of lactic acid, citric acid and acetic acid,
  • the term “mesh size” as used herein refers to a particle size that has been determined with the help of a mesh material. In order to determine the percentage of particles having a mesh size within the range of a minimum of X mm and a maximum of Y mm, the particles are first sieved on a first mesh material having a mesh of Y mm. Subsequently, the material that has passed the first mesh material is sieved on a second mesh material having a mesh of X mm.
  • the percentage of the total amount of particles that passes mesh material Y but not mesh material X equals the percentage of particles having a mesh size in the range of X to Y mm. In order to get an adequate measurement of the particle size it is necessary to ensure that the particles do not stick together. This may be achieved by sieving in a suitable liquid medium, such as water or salt solution, using a sieving time of, for instance, 15 seconds.
  • the savoury composite food product of the present invention preferably contains at least 40 wt.%, most preferably 45-95 wt.% of gel pieces having a mesh size in the range of 0.2-10 mm.
  • the gel pieces in the composite food product of the present invention are covered by lipophilic material. This means that most of the surface of these gel pieces is in direct contact with the lipophilic material.
  • the lipophilic layer may be present as a coating layer or it may form the interface between gel pieces or gel pieces and other particulate constituents of the composite food product.
  • the gel pieces dissolve within 10 minutes, more preferably within 5 minutes, even more preferably within 3 minutes after having been added in a concentration of 5% (w/w) to hot water having a temperature of 95°C and applying gentle stirring. Even more preferably, the gel pieces dissolve within 10 minutes, more preferably within 5 minutes, even more preferably within 3 minutes when added in a concentration of 5% (w/w) to hot water having a temperature of 80°C and applying gentle stirring.
  • the composite food product of the present invention typically contains 25-70 wt.%, more preferably 30-68 wt.% and most preferably 35-65 wt.% water.
  • This water content includes all the water contained in the composite food product including, for instance, water that is contained in the gel pieces and in tissue-based food particles.
  • the oil content of composite food product typically is in the range of 3-25 wt.%, more preferably in the range of 4-22 wt.% and most preferably in the range of 4.5-20 wt.%.
  • the oil in the composite food product typically has a solid fat content at 20°C of less than 20%, more preferably of less than 10%.
  • the solid fat content of fat at 20°C (N 20 ) or at other temperatures 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.
  • the oil that is present in the composite food product preferably contains at least 50 wt.%, more preferably at least 70 wt.% and most preferably at least 90 wt.% glycerides selected from triglycerides, diglycerides and combinations thereof.
  • the oil contained in the composite food product is liquid at 20°C.
  • the oil in the composite food product can comprise oil components selected from vegetable oil, animal fats (e.g. chicken fat), and marine oils (e.g. fish oil).
  • the oil contains at least 80 wt.%, more preferably at least 90 wt.% of an oil component selected from vegetable oil, poultry fat and fish oil.
  • vegetable oils examples include sunflower oil, soybean oil, rapeseed oil, cottonseed oil, maize oil, olive oil, palm oil, palm kernel oil, coconut oil, fractions of these oils and combinations thereof.
  • Other examples of vegetable oils that can be used include hydrogenated vegetable oils, interesterified vegetable oils and combinations of these vegetable oils and/or the aforementioned vegetable oils.
  • the taste contributing components typically are present in the composite food product in a concentration of 0.3-30 wt.%, more preferably of 0.5-20 wt.% and most preferably of 1-10 wt.%.
  • the composite food product contains 50-500 mmol, more preferably 70-450 mmol and most preferably 100-400 mmol alkalimetal cation selected from Na + , K + and combinations thereof per 100 g of food product.
  • the composite food product preferably contains alkalimetal cation in a concentration of 50-900 mmol per 100 g of water. More preferably the product contains alkalimetal cation in a concentration of 250-750 mmol per 100 g of water, most preferably of 400- 550 mmol per 100 g of water.
  • the composite food product contains at least 0.1 wt.%, preferably at least 0.3 wt.% of taste enhancing components selected from glutamate, 5'-ribonucleotides and combinations thereof.
  • taste enhancing components selected from glutamate, 5'-ribonucleotides and combinations thereof.
  • the presence of the latter taste contributing components makes the composite food product particularly suitable for use as a taste enhancer in savoury products.
  • Glutamate and/or 5'-ribonucleotides can be introduced in the present composite food product as such or in the form of e.g. yeast extract or protein hydrolysates.
  • the gelling agent is preferably contained in the composite food product in a
  • concentration of 0.8-10% by weight of water more preferably of 1-6% by weight of water and most preferably of 1.2-5% by weight of water.
  • the composite food product of the present invention typically contains at least 35 wt.% of gel pieces having a mesh size in the range of 0.15-7 mm and most preferably in the range of 0.2-5 mm.
  • the composite food product of the present invention typically contains at least 40 wt.% of gel pieces having a mesh size in the range of 0.15-7 mm and most preferably in the range of 0.2-5 mm.
  • the gelling agent that is present in the composite food product is preferably selected from the group of agar, carrageenans, pectins, xanthan gum, galactomanans, glucomanans, gelatins, legume starch (e.g. pea starch) and combinations thereof. More preferably, the gelling agent is selected from agar, locust bean gum, xanthan gum, pectin, gelatin, carrageenan and combinations thereof. Most preferably, the gelling agent is agar.
  • the carrageenan employed as a gelling agent is preferably selected from kappa- carrageenan, iota-carrageenan and combinations thereof.
  • the gelatin employed preferably has a Bloom strength of more than 200.
  • the gelatin employed preferably originates from pig.
  • the gelling agent comprises a combination of locust bean gum and xanthan gum in a combined concentration of 1- 5%, more preferably of 2-4% by weight of water.
  • locust bean gum and xanthan gum are used in a weight ratio of 1 :9 to 9:1 , more preferably in a weight ratio of 3:7 to 7:3.
  • the composite food product contains, calculated by weight of water, 1-8%, more preferably 1.5-6%, most preferably 2-5% of agar.
  • the gel pieces in the composite food product of the present invention preferably are not capsules with a liquid interior. Even more preferably, the gel pieces are
  • the gel pieces of the composite food product are preferably regularly shaped. Regularly shaped gel pieces offer the advantage that the gel pieces can easily move around each other, thereby contributing to the fluidity of the composite food product. Accordingly, it is preferred that at least 80 wt.% of the gel pieces have an aspect ratio of less than 3:1 , more preferably an aspect ratio of less than 2:1. Here the aspect ratio equals the ratio of the largest and smallest diameter of a gel piece. According to a particularly preferred embodiment the gel pieces are spherical. In another equally advantageous embodiment of the composite food product, the gel pieces of the composite food product are irregularly shaped.
  • Irregularly shaped gel pieces may be prepared by first preparing a gel and subsequently breaking up the gel under conditions of shear.
  • the irregularly shaped gel pieces offer the advantage that they have a 'natural' look that combines nicely with natural ingredients such as pieces of plant material.
  • the composite food product contains 0.5-50 wt.%, more preferably 0.8-45 wt.% and most preferably 1 -40 wt.% of pieces of tissue-based food particles having a mesh size in the range of 0.2-10 mm.
  • the composite food product of the present invention preferably contains 0.2-50 wt.%, more preferably 0.5-45 wt.% and most preferably 0.8-40 wt.% of pieces of plant material having a mesh size in the range of 0.2-10 mm.
  • the tissue-based food particles in the composite food product preferably contain at least 70% by weight of dry matter, more preferably at least 80% by weight of dry matter of tissue material from plants or animals.
  • the tissue-based food particles contain at least 70% by weight of dry matter, more preferably at least 80% by weight of dry matter of tissue material from plants.
  • tissue material from plant or animals include vegetables, herbs, spices, fruit, nuts, grains, meat and combinations thereof.
  • the tissue material is edible material selected from vegetables, herbs, spices and fruit.
  • the composite food product contains at least 1 wt.%, more preferably at least 3 wt.% and most preferably at least 5 wt.% of pieces of plant material having a mesh size in the range of 0.2-10 mm, said plant material being selected from vegetables, herbs, spices, fruit and combinations thereof.
  • the composite food product of the present invention preferably contains 3-35 wt.%, more preferably 4-30 wt.% and most preferably 4.5-28 wt.% of the lipophilic material.
  • the lipophilic material in the composite food product typically contains at least 50 wt.% oil, more preferably at least 70 wt.% oil and most preferably at least 90 wt.% oil.
  • the lipophilic material preferably contains at least 50 wt.%, more preferably at least 70 wt.% and most preferably at least 90 wt.% glycerides selected from triglycerides, diglycerides and combinations thereof.
  • the lipophilic material is liquid at 20°C.
  • the lipophilic material may suitably contain non-lipophilic components such as water. However, in case the lipophilic material contains water, it is highly advantageous to employ a lipophilic material that is oil-continuous.
  • the combination of the gel pieces, the lipophilic material and the tissue-based food particles preferably constitutes at least 70 wt.%, more preferably at least 80 wt.% and most preferably at least 90 wt.% of the composite food product.
  • the composite food product typically has a water activity of 0.5-0.9, more preferably from 0.55-0.85, most preferably between 0.60 and 0.80.
  • the gel pieces of the composite food product typically contain 25-80 wt.%, more preferably 30-75 wt.% and most preferably 40-70 wt.% water. According to another preferred embodiment, the gel pieces contain at least 1 wt.%, more preferably 1.2-20 wt.% and most preferably 1 .5-12 wt.% of gelling agent.
  • the gelling agent in the gel pieces is preferably selected from the group of agar, carragenans, pectins, xanthan gum, galactomanans, glucomanans, gelatins and combinations thereof.
  • the gel pieces contain 1 -9 wt.%, more preferably 1 .2-7 wt.% of agar.
  • the taste contributing components typically are present in the gel pieces in a concentration of 0.5-50 wt.%, more preferably of 1-30 wt.% and most preferably of 2-20 wt.%.
  • the gel pieces contain at least 0.1 wt.%, preferably at least 0.3 wt.% of taste enhancing components selected from glutamate, 5'-ribonucleotides and combinations thereof.
  • taste enhancing components selected from glutamate, 5'-ribonucleotides and combinations thereof.
  • the presence of the latter taste contributing components makes the composite food product particularly suitable for use a taste enhancer in savoury products.
  • a particularly preferred embodiment of the present invention relates to a savoury composite food product that contains:
  • Another aspect of the present invention relates to a process of preparing a composite food product as described herein before, said process comprising mixing gel pieces with tissue-based food particles, and lipophilic material.
  • gel pieces having a high water content are mixed with dry tissue-based food particles, following which the dry tissue-based food particles become hydrated as a result of water migration from the gel pieces to the tissue-based food particles.
  • the gel pieces employed in the process preferably have a water content of 50-90 wt.%, more preferably of 55-85 wt.%.
  • the tissue-based food particles employed preferably have a water content of less than 20 wt.%, more preferably of less than 18 wt.%, most preferably of less than 15 wt.%.
  • tissue-based food particles having a low water content contributes to the shelf-stability of the composite food product. More particularly, it was observed that the addition of dry tissue-based food particles effectively reduces syneresis.
  • the gel pieces employed in the present process may be produced in different ways.
  • first a body of aqueous gel is prepared and subsequently, this body of gel is divided into gel pieces, e.g. by cutting the body of gel in a dicing device.
  • gel pieces are formed by introducing small quantities (e.g. drops) of a gel-forming liquid into a liquid medium that induces these small quantities to form gel pieces.
  • Gelation of small quantities of gel-forming liquid may be induced, for instance, by temperature reduction.
  • Savoury composite food products containing pearl-shaped gel pieces were prepared as described below.
  • An aqueous gelling composition was prepared on the basis of the recipe that is shown in Table 1 .
  • the aqueous gelling composition was prepared by introducing the water into a vessel. Next, the remaining components were added while stirring and the mixture was heated to 100°C and kept at this temperature for approximately 2 minutes, whilst avoiding boiling, followed by cooling to approximately 65°C whilst covering off the mixture.
  • Sunflower oil was introduced in vessel and kept at a temperature of 5°C.
  • the cooled aqueous gelling composition having a temperature of approximately 65°C was added to the cold oil in drop-wise fashion.
  • the drops of gelling compositions formed pearl- shaped gel pieces in the cold oil.
  • the gel particles were first sieved through a 5mm sieve and then over a 0.5 mm sieve to obtain a fraction with particle size 0.5-5 mm (oil content approx.. 1 -2 wt.%).
  • the panel found that products 1 and 2 could easily be spooned out of a container as the particles on the spoon stuck to each other.
  • Product 1 was more compact than product 2.
  • Products 1 and 2 had a shiny and glossy, i.e. wet appearance.
  • product A could not easily be spooned as there was little cohesion between the particles.
  • product A was much less compact and less glossy than products 1 and 2.
  • a savoury composite food product containing regularly cut gel pieces and oil was prepared starting from an aqueous gelling composition having the composition shown in Table 1 of Example 1 .
  • the aqueous gelling composition was prepared in pilot plant equipment (Fryma Koruma MaxxD Lab with standard toothed rotor-stator of 4 mm) in a batch of 15 kg.
  • the rotor-stator system was used with maximum shear of 2000 rpm together with the scraper constantly at 32 rpm.
  • the dry ingredients were sucked-in via a homogeniser (by applying a vacuum) and admixed to the water in the vessel to form a homogenous mixture.
  • the mixture was heated to 100°C and kept at this temperature for 1 min
  • the hot aqueous gelling composition was transferred into a rectangular container (appr. 1 .3 kg), covered with plastic foil and kept overnight in a refrigerator (5°C).
  • the cooled gel was cut roughly in 4 pieces. These cubes were transferred into a dicing device.
  • the cut gel so obtained was composed of regular gel pieces with a diameter of approximately 3 mm. Next, these regularly cut gel pieces were used to prepare a savoury composite food product on the basis of the recipe shown in Table 3.
  • the composite food product was prepared by mixing the gel pieces with the other components at minimum speed (0.5 on scale) in a Kenwood mixer (Cooking Chef, 6,71 bowl), equipped with stainless steel K-beater until homogenous.
  • the composite food product was evaluated a few days later by an expert panel. During this period water migrated from the gel pieces into the dry vegetable particles (water content increased to approximately 1 .3 wt.%).
  • the panel was found that the product had a natural appearance. The particles stuck together so that the product could easily be spooned out of a container. The product showed some compactness and had a glossy appearance, suggesting wetness and freshness.
  • Savoury composite food products containing irregularly gel pieces were prepared starting from an aqueous gelling composition having the composition shown in Table 1 of Example 1 .
  • the hot aqueous gelling composition was transferred into a rectangular container (30x50x5cm filled with approx. 6kg), covered with plastic foil and kept overnight in a refrigerator at 5°C.
  • the cooled gel was cut into 7x7x7cm pieces.
  • About 1 ,3 kg of these cubes were transferred into a Lab ADE table cutter (approx. 1 11 size; equipped with 3 sickle knifes) and were cut for about 18 seconds at speed 1 (20 rpm).
  • the gel pieces were removed from the cutter and sieved through a 8 mm sieve to remove very coarse material and then over a 5 mm and 0.5 mm sieve to obtain a fraction with particle sizes between 0.5-5mm.
  • the cut gel so obtained was composed of irregularly shaped gel pieces.
  • These composite food products were prepared by mixing the gel pieces at minimum speed (0.5 on scale) with the other components (at room temperature) in a Hobart mixer equipped with stainless steel K-beater until homogenous.
  • product A could not easily be spooned out of a container. Furthermore, product A showed nearly no compactness, cohesion or glossiness.
  • An aqueous gelling composition was prepared on the basis of the recipe that is shown in Table 5.
  • a cut gel composed of irregularly shaped gel pieces was prepared from this aqueous gelling composition in the same as described in Example 3.
  • the cut gel so obtained was composed of irregularly shaped gel pieces. More than 98 wt.% of these irregularly shaped gel pieces had a diameter in the range of 0.5-5 mm.
  • Composite food products 1 A and 2A were prepared by introducing the gel pieces into a Lab Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The oil component was added and the components were mixed at minimum speed (0.5 on scale) for approx. 1 minute. Next, the machine was stopped, the vegetable pieces were added and the mix was further stirred until homogenous.
  • Composite food products 1 B and 2B were prepared by introducing the gel pieces into a Lab Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The vegetable pieces were added and the components were mixed at minimum speed (0.5 on scale) for approx. 1 min. Next, the machine was stopped, the oil component was added and the mix was further stirred at minimum speed until homogenous.
  • All four composite food products had a water activity at 20°C of about 0.76.
  • a savoury composite food product was prepared on the basis of the recipe shown in Table 8.
  • the pearl-shaped gel pieces were prepared as in Example 1.
  • the composite food product was prepared by introducing the gel pieces into a
  • Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous.
  • the composite food product was evaluated a few days later by an expert panel. During this period a significant amount of the water contained in the gel pieces migrated into the dry vegetable particles. The water content of these vegetable particles increased to approximately 56 wt.% and as a result these vegetable particles regained a fresh appearance. The panel found that the product was very sparkling and natural in appearance with a high amount of vegetables. The product looked slightly glossy and showed no phase separation at all. There was some adhesion between the particles.
  • a composite savoury food product containing gel pieces, vegetable pieces and oil was prepared as described below.
  • An aqueous gelling composition was prepared on the basis of the recipe that is shown in Table 9.
  • the hot aqueous gelling composition (1.3 kg) was transferred into a rectangular container, covered with plastic foil and kept overnight in a refrigerator at 5°C.
  • the gel mass was removed from the container and cut into cubes of approximately 5x5x5 cm. These cubes were transferred into a Lab ADE table cutter (approx. 1 11 size; equipped with 3 sickle knifes) and were cut in about 60 seconds at speed 1 (20rpm).
  • the gel pieces were removed from the cutter and sieved through a 5 mm sieve to get a particle fraction ⁇ 5mm.
  • the cut gel so obtained was composed of irregularly shaped gel pieces, having a diameter of 0,2-5 mm.
  • the composite food product was prepared by introducing the gel pieces into a
  • Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous.
  • the composite food product was evaluated a few day later by an expert panel. During this period a significant amount of the water contained in the gel pieces migrated into the dry vegetable particles. The water content of these vegetable particles increased to approximately 31 wt.% and as a result these vegetable particles regained a fresh appearance.
  • the panel found that the product showed very good spoonability, that is was easy to dose and that the particles stuck together. The product did not show any phase separation.
  • a composite savoury food product containing gel pieces, vegetable pieces and oil was prepared as described below.
  • An aqueous gelling composition was prepared on the basis of the recipe that is shown in Table 1 1.
  • a batch of 1500 g was produced in Thermomix TM31 equipment.
  • the powder ingredients were homogenously mixed into the water at 40°C while stirring at maximum speed 5.
  • the mixture was heated to 85°C and held at 85°C for 3 minutes, followed by filling into a rectangular container (-1 ,3 kg) that was subsequently covered with plastic foil and kept overnight at 5°C.
  • the cooled gel was cut into approx. 5x5x5cm pieces. About 1 ,3kg of these cubes were transferred into a Lab ADE table cutter (approx. 1 11 size; equipped with 3 sickle knifes) and were cut in about 12 seconds at speed 1 (20 rpm). The gel pieces were removed from the cutter. The gel pieces were sieved through a 5mm sieve and a 0.5 mm sieve to obtain a fraction with particle sizes of 0.5-5mm. The cut gel so obtained was composed of irregularly shaped gel pieces.
  • the composite food product was prepared by introducing the gel pieces into a
  • Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous.
  • the composite food product was evaluated by an expert panel. It was found that the product showed very good spoonability and compactness. The particles in the product stuck together even if the product was stirred. The product had a coarse puree-like texture. The product had a moist and slightly shiny appearance, giving an appealing fresh impression.
  • Example 9
  • a composite savoury food product containing gel pieces, vegetable pieces and oil was prepared as described below.
  • An aqueous gelling composition was prepared on the basis of the recipe that is shown in Table 14.
  • a cut gel composed of irregularly shaped gel pieces was prepared in the same way as described in Example 8. Next, a savoury composite food product containing gel pieces, oil and garnish was prepared on the basis of the recipe shown in Table 15.
  • the composite food product was prepared by introducing the gel pieces into a Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous. After a few days, the product was analyzed to determine the respective concentrations of gel pieces, vegetable particles and lipophilic material within the composite product. The results are shown in Table 16.
  • the composite food product was evaluated by an expert panel. It was found that the product showed very good spoonability and compactness. The particles in the product stuck together even if the product was stirred. The gel particles were slightly softer than the gel particles of Example 8. The product had a coarse puree-like texture. The product had a moist and slightly shiny appearance, giving an appealing fresh impression.
  • a composite savoury food product containing gel pieces, vegetable pieces and oil was prepared as described below.
  • An aqueous gelling composition was prepared on the basis of the recipe that is shown in Table 17.
  • a batch of 1500 g was produced in Thermomix TM31 equipment.
  • the powder ingredients were homogenously mixed into the water at 40°C while stirring at maximum speed 5.
  • the mixture was heated to 70°C and held at 70°C for 3 minutes, followed by filling into a rectangular container (-1 ,3 kg) that was subsequently covered with plastic foil and kept overnight at 5°C.
  • the cooled gel was cut into approx. 5x5x5cm pieces. About 1 ,3kg of these cubes were transferred into a Lab ADE table cutter (approx. 1 11 size; equipped with 3 sickle knifes) and were cut in about 12 seconds at speed 1 (20 rpm). The gel pieces were removed from the cutter. About 80 wt.% of the particles had a diameter in the range of 0.2-10 mm. The gel pieces were divided into two portions. One portion was sieved through an 8 mm sieve. The other portion was sieved through a 5 mm sieve. The cut gels so obtained were composed of irregularly shaped gel pieces.
  • the composite food products were prepared by introducing the gel pieces into a Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous. After a few days, the products were analyzed to determine the respective Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous. After a few days, the products were analyzed to determine the respective Kenwood mixer (Cooking Chef, 6,71 bowl) equipped with stainless steel K-beater. The other components were added and mixed at minimum speed until homogenous. After a few days, the products were analyzed to determine the respective
  • the composite food products were evaluated by an expert panel. It was found that both products showed very good spoonability and compactness. The particles in the products stuck together and the products had a moist and slightly shiny appearance, giving an appealing fresh impression. The particles in the product containing the ⁇ 5 mm gel pieces could easily be separated by simple stirring.

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

Abstract

La présente invention concerne un produit alimentaire composite salé, comprenant au moins 35% en poids de morceaux de gelée ayant une taille de maille dans la plage de 0,2 à 10 mm ; de 0,2 à 55 % en poids de particules alimentaires à base de tissu ayant une taille de maille dans la plage de 0,2 à 10 mm ; au moins 2 % en poids de matière lipophile recouvrant lesdites pièces de gelée et lesdites particules alimentaires à base de tissu ; ledit produit alimentaire composite salé ayant la composition suivante : - de 20 à 75 % en poids d'eau ; - de 2 à 30 % en poids d'huile ; - de 0,1 à 40 % en poids de composants contribuant au goût choisis parmi l'acide glutamique, les 5'-ribonucléotides, le sucrose, le glucose, le fructose, le lactose, l'acide lactique, l'acide citrique, l'acide acétique et des combinaisons de ceux-ci ; - de 0,5 à 20 % en poids d'eau d'agent gélifiant ; - de 35 à 1100 mmol pour 100 g de produit alimentaire de cation de métal alcalin choisi parmi Na+, K+ et les combinaisons de ceux-ci. Le produit alimentaire composite peut être fourni sous diverses formes et textures attrayantes. En outre, le produit est facile à doser, en particulier lorsque le matériau lipophile est liquide ou liquéfié. Le produit peut être appliqué de manière appropriée comme assaisonnement de plats, comme additif ou comme concentré dans la préparation d'un bouillon, d'une soupe, d'une sauce, d'un jus de viande, d'une vinaigrette ou d'un glaçage.
PCT/EP2017/059366 2016-04-26 2017-04-20 Produit alimentaire composite salé comprenant des morceaux de gelée Ceased WO2017186560A1 (fr)

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AU2017256521A AU2017256521A1 (en) 2016-04-26 2017-04-20 Savoury composite food product comprising gel pieces
EP17717750.8A EP3448175B1 (fr) 2016-04-26 2017-04-20 Produit alimentaire composite savoureux comprenant des pièces de gel
MX2018012956A MX389651B (es) 2016-04-26 2017-04-20 Producto alimenticio compuesto salado que comprende piezas de gel.
CN201780026061.7A CN109068703A (zh) 2016-04-26 2017-04-20 包含凝胶块的咸鲜复合食品
ES17717750T ES2769329T3 (es) 2016-04-26 2017-04-20 Producto alimenticio compuesto salado que comprende trozos de gel
ZA2018/06688A ZA201806688B (en) 2016-04-26 2018-10-08 Savoury composite food product comprising gel pieces

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EP16167158 2016-04-26

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019081160A1 (fr) 2017-10-24 2019-05-02 Unilever N.V. Concentré composite salé mis en forme comprenant des morceaux de gelée
CN113194745A (zh) * 2018-12-19 2021-07-30 联合利华知识产权控股有限公司 食物组合物

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US4844922A (en) 1985-04-04 1989-07-04 Ajinomoto Co., Inc. Low fat foods
EP0479126A1 (fr) 1990-10-05 1992-04-08 Uni Colloid Kabushiki Kaisha Méthode de la préparation d'un aliment hypocalorique
US5456937A (en) 1994-06-24 1995-10-10 Chalupa; William F. Gellan gum flavor beads
US20030044503A1 (en) * 2001-08-16 2003-03-06 Morgan Ellen K. Controlled-viscosity food flavoring system
DE202008002629U1 (de) * 2007-06-12 2008-05-15 Unilever N.V. Abgepacktes Konzentrat zur Herstellung einer Bouillon, einer Suppe, einer Sosse, eines Bratensafts oder zur Verwendung als Würze, wobei das Konzentrat Konjak-Mannan umfasst
WO2012097934A1 (fr) * 2011-01-17 2012-07-26 Unilever Nv Concentré alimentaire semi-solide sous la forme d'une pâte ou d'un gel
WO2012097940A1 (fr) 2011-01-20 2012-07-26 Robert Bosch Gmbh Procédé de maintien d'un véhicule dans une voie de circulation
JP2015181360A (ja) 2014-03-20 2015-10-22 株式会社日清製粉グループ本社 ゲル状調味料粒含有ソース、及びそれを含む食品

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PL2890253T3 (pl) * 2012-08-30 2016-12-30 Spożywczy koncentrat w postaci żelu oraz sposób jego wytwarzania
CN103125953A (zh) * 2013-03-12 2013-06-05 王家良 一种汤汁肉制品及其制备方法
EA201691248A1 (ru) * 2013-12-18 2016-11-30 Юнилевер Н.В. Пищевой концентрат

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Publication number Priority date Publication date Assignee Title
US4844922A (en) 1985-04-04 1989-07-04 Ajinomoto Co., Inc. Low fat foods
EP0479126A1 (fr) 1990-10-05 1992-04-08 Uni Colloid Kabushiki Kaisha Méthode de la préparation d'un aliment hypocalorique
US5456937A (en) 1994-06-24 1995-10-10 Chalupa; William F. Gellan gum flavor beads
US20030044503A1 (en) * 2001-08-16 2003-03-06 Morgan Ellen K. Controlled-viscosity food flavoring system
DE202008002629U1 (de) * 2007-06-12 2008-05-15 Unilever N.V. Abgepacktes Konzentrat zur Herstellung einer Bouillon, einer Suppe, einer Sosse, eines Bratensafts oder zur Verwendung als Würze, wobei das Konzentrat Konjak-Mannan umfasst
WO2012097934A1 (fr) * 2011-01-17 2012-07-26 Unilever Nv Concentré alimentaire semi-solide sous la forme d'une pâte ou d'un gel
WO2012097940A1 (fr) 2011-01-20 2012-07-26 Robert Bosch Gmbh Procédé de maintien d'un véhicule dans une voie de circulation
JP2015181360A (ja) 2014-03-20 2015-10-22 株式会社日清製粉グループ本社 ゲル状調味料粒含有ソース、及びそれを含む食品

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019081160A1 (fr) 2017-10-24 2019-05-02 Unilever N.V. Concentré composite salé mis en forme comprenant des morceaux de gelée
CN113194745A (zh) * 2018-12-19 2021-07-30 联合利华知识产权控股有限公司 食物组合物

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MX389651B (es) 2025-03-20
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CN109068703A (zh) 2018-12-21
MX2018012956A (es) 2019-03-11

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