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WO2018114177A1 - Adjuvant culinaire aéré - Google Patents

Adjuvant culinaire aéré Download PDF

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Publication number
WO2018114177A1
WO2018114177A1 PCT/EP2017/079888 EP2017079888W WO2018114177A1 WO 2018114177 A1 WO2018114177 A1 WO 2018114177A1 EP 2017079888 W EP2017079888 W EP 2017079888W WO 2018114177 A1 WO2018114177 A1 WO 2018114177A1
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WO
WIPO (PCT)
Prior art keywords
fat
cooking aid
gas
ingredients
oil
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/EP2017/079888
Other languages
English (en)
Inventor
Ron Kai Jürgen EWALD
Winfried Rupp
Gila Seewi
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
Publication of WO2018114177A1 publication Critical patent/WO2018114177A1/fr
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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives

Definitions

  • the present invention relates to an aerated cooking aid. It further relates to a process to prepare such an aerated cooking aid. It further relates to the use of aeration of a food product to reduce exudation of fat.
  • Cooking aids are known to the home cook to prepare a sauce, a soup or bouillon. Some cooking aids are specifically suited to help preparing a sauce, for example by including a relatively high mount of binders like starch.
  • a popular format are pasty, extruded, cooking aids or cooking aids that are hard and made by compression of powders, both in the form of e.g. a cube or a tablet, such as a pressed or extruded bouillon cube or tablet.
  • Such cooking aids can be offered to chefs in jars or buckets, comprising several kilograms.
  • a pasty cooking aid is the format of choice in this case, for example for reasons of dosing of the product.
  • the professional chef often adjusts the amount of cooking aid to the dish under preparation, whereas the home cook tends to adjust the size of the dish to the volume of the cooking aid, following the prescribed dilution factor of the cooking aid.
  • Powdered and granulated cooking aids do exist, but may easily give a dusty and cheap appearance.
  • the compressed, hard, format is difficult to dose and often requires dosing per unit (a cube or tablet).
  • these dry products are not optimal for many flavor compounds (taste and aroma), which tend to be preserved better in pasty cooking aids. This is an advantage of pasty cooking aids which is especially appreciated in the professional kitchen.
  • US 6,099,888 relates to a process for producing stock cubes.
  • the document discloses a composition comprising salt, fat and extract which is extruded to form pasty stock cubes.
  • JP 2001/292,744 A relates to an air-containing solid roux.
  • the document discloses a roux which comprises wheat flour, fat, crystalline ingredients and spices such as curry powder. Oozing out of fat/oil ingredients is countered by compounding high-melting fat/oil in the product.
  • WO 2015/055431 A1 relates to a binder composition comprising gas. This document shows that a composition of JP 2001/292,744 A still shows considerable oil exudation. The use of less than 10% crystalline ingredients eliminated the problem of exudation of oil.
  • the products disclosed in WO 2015/055431 A1 comprise a high level of flour (52%), to provide sufficient binding capacity upon use with dilution.
  • WO 2014/095196 A2 discloses bouillon cubes, containing pores with hydrocolloid. These are prepared by mixing droplets an aqueous gel containing xanthan gum and konjac gum into a continuous fat-salt-mixture. When drying this mixture, water evaporates and a continuous fat- salt matrix containing pores with dry gums included in the pores is obtained.
  • EP 1 269 862 A1 relates to a bouillon powder which comprises only or mainly oil and no or only little fat beside non fat conventional bouillon ingredients.
  • WO 2009/080423 A1 relates to food products having a reduced salt level, and comprising 5 to 40 vol.% of a gas.
  • powder ingredients comprising starch, flour, vegetable powder, meat extract in powder form, spices in powder form and mixtures thereof;
  • the invention further relates to a method for preparing a cooking aid of the invention, the method comprising the steps of:
  • the invention further relates to the use of gas to reduce fat exudation in a pasty cooking aid, wherein the cooking aid comprises:
  • crystalline ingredients comprising one or more of monosodium glutamate, sodium chloride, potassium chloride, and sugar;
  • powder ingredients comprising starch, flour, vegetable powder, meat
  • the food composition of the present invention comprises fat.
  • Fat in the present context are triglycerides, and include oils and fats that are solid or liquid at 25°C.
  • oil and fat are used interchangeably.
  • the minimum level of fat is 8 wt%.
  • a maximum level of fat of 50 wt% can be preferred for culinary reasons. Accordingly, fat is present in the composition of the invention in an amount of from 8 to 50 wt%, based on weight of the food composition.
  • Preferably fat is present in a total amount of from 10 to 40, more preferably of from 13 to 40 wt%, even more preferably of from 15 to 35 wt%, even more preferably of from 15 to 30 wt%, even more preferably of from 18 to 30 wt%, most preferably of from 18 to 24 wt%.
  • the total fat preferably present in an amount as indicated in the paragraph here above, preferably has a solid fat content at 20°C (N20) of between 10 and 90 wt%, preferably of between 18.5 and 85 wt%, more preferably of between 25 and 85 wt%, even more preferably of between 40 and 85 wt%, most preferably of between 50 and 85 wt%, based on the weight of the fat.
  • N20 solid fat content at 20°C
  • Solid fat means the solid material present in the fat. A lower level of solid fat at the indicated temperatures increases the risk of exudation, which is not desired. A solid fat level higher than the indicated values, may result in a hard texture, especially when the cooking aid is stored in the fridge, which for some consumers may not be desired.
  • the composition of the invention comprises preferably from 2 to 40 wt%, more preferably of from 2 to 35 wt%, even more preferably of from 5 to 30 wt% and most preferably of from 5 to 25 wt% of solid fat at 20°C, based on the weight of the composition.
  • the melting point of the fat is preferably of between 20 and 70, more preferably of between 25 and 65°C, even more preferably of between 30 and 60°C, most preferably of between 35 and 50°C.
  • the melting point is considered the lowest temperature at which the solids level according to ISO 8292 1 D is below 0.5%. It is preferred that the composition of the invention does not contain trans fatty acids. It is preferred that the composition does not contain hardened fatty acids.
  • the concentration of trans fatty acid or of hardened fatty acids, preferably of both of them is preferably lower than 1 wt%, more preferably lower than 0.5 wt%, even more preferably lower than 0.1 wt%, most preferably is 0%.
  • fat is edible fat. It preferably comprises a fat selected from the group consisting of beef fat, chicken fat, palm oil, olive oil, sesame oil, sun flower oil, rape seed oil, palm kernel oil, corn oil, cottonseed cake oil, soybean oil, coconut oil, milk fat (also called butter fat), derivatives thereof, fractions thereof, and mixtures thereof.
  • the fat comprises palm fat, preferably in an amount of from 10 to 100 wt%, even more preferably in an amount of from 50 to 100 wt% based on the weight of the total fat, most preferably, the fat is palm fat, more preferably interesterified fat blend made up of palm stearin fractions.
  • the cooking aid preferably comprises from 20 to 50 wt%, preferably from 20 to 40 wt%, even more preferably of from 23 to 35 wt%, most preferably of from 23 to 32 wt% of palm fat, having N20 79-85 and N30 60-66.
  • the cooking aid of the present invention comprises crystalline material. This typically comprises a crystal structure, as understood by the skilled person. It was observed, that the level of crystalline ingredients should be relatively high in a product according to the invention.
  • Crystalline ingredients comprise at least one of monosodium glutamate (MSG), alkali metal salt, such as sodium chloride and potassium chloride, and sugar. Accordingly, the total amount of crystalline ingredients, the total amount of alkali metal salt, monosodium glutamate and sugar taken together, is between 35 and 85 wt%. Preferably the total amount of crystalline ingredients, preferably the total amount of alkali metal salt, monosodium glutamate and sugar taken together, is between 40 and 80 wt%, even more preferably between 45 and 75 wt%, based on the weight of the cooking aid. It is especially preferred that the total amount of crystalline material is higher than the other non-fat ingredients, like powdery ingredients.
  • MSG monosodium glutamate
  • alkali metal salt such as sodium chloride and potassium chloride
  • Alkali metal salt preferably NaCI, KCI, or a mixture thereof, most preferably NaCI, is preferably present in an amount of between 35 and 70 wt%, more preferably between 40 and 50 w wt%, based on the weight of the cooking aid.
  • Sugar is preferably present in an amount of between 0 and 10 wt%, more preferably in an amount of from 1 to 4 wt%, even more preferably between 1.5 and 2.5 wt%, based on the weight of the cooking aid. 'Sugar' in the context of this description does not include
  • MSG is preferably present in an amount of between 0 and 25 wt%, more preferably between 5 and 20 wt%, even more preferably between 10 and 20 wt% based on the weight of the cooking aid.
  • solid fat is not part of the "crystalline material”.
  • the size of the crystalline material (in micro meters), preferably when added during
  • D50 150 to 500 is preferably of from 200 to 400, most preferably of from 300 to 400.
  • D10 is preferably of between 60 and 200, preferably of between 65 and 150.
  • D90 is preferably of between 530 and 850, preferably of between 550 and 800.
  • the span is preferably of between 2.0 and 5.0.
  • the volume weighted mean size is preferably of between 320 and 450, preferably of between 350 and 430.
  • the crystalline material preferably comprises salt, like alkali metal salt, preferably NaCI or KCI, which preferably have the size, preferably when added during manufacturing, of D50 200 to 500, preferably of from 250 to 400, most preferably of from 300 to 400.
  • D10 is preferably of between 85 and 200, preferably of between 100 and 150.
  • D90 is preferably of between 530 and 700, preferably of between 550 and 650.
  • the span is preferably of between 2.0 and 5.0.
  • the volume weighted mean size is preferably of between 320 and 450, preferably of between 350 and 430.
  • powder ingredients are typically noncrystalline. They typically and preferably do not have a crystal structure. They preferably include ingredients with an amorphous structure, like observed in maltodextrin, or a granular structure, as observed in starch granules. Powder ingredients comprise preferably starch or flour. Powder ingredients comprise starch, flour, vegetable powder, flavours, meat extract in powder form, and spices in powder form. Spices preferably comprise organic material, preferably organic plant material. The total amount of the powdery ingredients is preferably of lower than 30 wt%, preferably lower than 25 wt%, more preferably lower than 20 wt%.
  • the amount of powder ingredients is lower than 7 wt%, or even lower than 5 wt%, or even less than 1 wt%, or it could be preferred that the cooking aid is free of powder ingredient.
  • the amount of powder ingredient therefore can be of between 0 and 30 wt%, preferably of between 5 and 25 wt%, more preferably of between 5 and 20 wt%, or even more preferably from 7 to 15 wt%. Amounts based on the weight of the cooking aid.
  • the size of the powder ingredient (in microns), average diameter, i.e. D50, is preferably of between 5 and 600 micron, preferably of between 25 and 500 micron, more preferably of between 30 and 400 micron.
  • the span is preferably of between 2.0 and 5.0.
  • the span is defined as the broadness or width in particle distribution between a 10% limit (D10) and a 90% limit (D90) divided by the average particle diameter (D50), whereby 10% by volume of the particles have a diameter below the 10% limit and 10% by volume of the particles have a diameter above the 90% limit.
  • the D10 is preferably of between 5 and 150, preferably of between 8 and 100.
  • the D90 is preferably of between 30 and 1200, preferably of between 50 and 1 100.
  • the volume weighted mean is preferably of between 30 and 700, preferably of between 35 and 600 microns.
  • Starch has preferably a D50 of 30 to 45, preferably of 33 to 40 micron.
  • the volume weighted mean of the starch is preferably of between 30 and 45, more preferably of from 35 to 40 micron.
  • the span is preferably of between 2 and 5.
  • D10 preferably of betweenI O and 25, preferably of between 15 and 20.
  • D90 is preferably of between 30 and 50 preferably of between 35 and 45.
  • Flavour preferably has a D50 of between 300 and 600, preferably of between 320 and 550 micron.
  • the volume weighted mean is preferably of between 400 and 600, preferably of between 450 and 500.
  • D10 is preferably of between 40 and 150 preferably between 50 and 120 micron.
  • D90 is preferably of between 800 and 1200, preferably of between 900 and 1 100 micron.
  • the span is preferably of between 2 and 5.
  • the total level of starch and flour is lower than 25 wt%, more preferably lower than 10 wt%. It is preferably lower than 7 wt%, more preferably lower than 5 wt%, even more preferably less than 1 wt%, most preferably, the cooking aid is free of starch and flour.
  • the amount is preferably of between 0 and 15 wt%, and can be between 1 and 15 wt%, or preferably of between 2 and 10 wt%, or even between 2 and 6 wt%, based on the weight of the cooking aid.
  • the cooking aid comprises gas.
  • the cooking aid is an aerated cooking aid. It was found, that the presence of gas in the product reduced the exudation of oil, or even eliminated it.
  • Gas is preferably present in an amount of from 5 to 40 vol.%, preferably of from 10 to 25%. This is preferably compared to the identical product without added gas. This percentage is calculated by the following formula, wherein an aerated (gas-containing) product and non-aerated product are compared in a respective cup of a certain fixed volume:
  • Percentage of gas 100 - [(m 3 -mi)/ ⁇ (m2-mi)/100 ⁇ ].
  • the gas is preferably present in an overrun of the product of from 5 to 50%, preferably of from 8 to 30%, even more preferably 8 to 20%, even an overrun of 8 to 15% could be preferred.
  • This percentage is calculated by the following formula, wherein an aerated (gas-containing) product and a non-aerated product are compared in a respective cup of a fixed volume and m-i, rri2, and rri3 have the meaning as indicated above:
  • the gas preferably comprises nitrogen, preferably in an amount of from 70 to 100 wt%, more preferably 75 to 100 wt%. It can preferably contain 90 to 99 wt% or 95 to 98 wt% nitrogen, based on the total gas content of the product.
  • the gas can preferably be nitrogen, air or CO2. To maintain a good quality of the fat during storage, more preferably the gas is nitrogen or CO2 or a mixture thereof, most preferably nitrogen.
  • the product of the present invention has a relatively low density.
  • the density of the product preferably is between 0.8 and 1 .4, more preferably of 0.9 and 1.4 kg/L at 20°C, preferably the density is between 0.9 and 1 .3, most preferably of between 0.95 and 1.20 kg/L at 20°C.
  • Other ingredients preferably are between 0.8 and 1 .4, more preferably of 0.9 and 1.4 kg/L at 20°C, preferably the density is between 0.9 and 1 .3, most preferably of between 0.95 and 1.20 kg/L at 20°C.
  • water is present as the continuous phase.
  • Preferably fat is the continuous phase.
  • the amount of water is lower than 8 wt%, more preferably lower than 5 wt%, even more preferably lower than 2 wt%.
  • the amount of water can be of between 1 and 3 wt%, preferably of between 1.5 and 2.5 wt%. Most preferably, no water is added as an ingredient during production of the cooking aid.
  • the composition of the invention comprises taste providing ingredients such as pieces of dry vegetables or dry mushroom, in a total amount of from 1 to 20 wt% based on the weight of the composition.
  • Vegetable or mushroom pieces can include for example mushroom, tomato, onion, leek and/or carrot. For the purpose of this invention, these pieces do not count as powdery ingredients.
  • the product of the invention resembles a natural product as much as possible.
  • Ingredients that are not recognised as natural are preferably not desired.
  • the level of preservatives is preferably low, more preferably preservatives are absent.
  • an effervescent agent is present, as this is considered an artificial ingredient by professional users.
  • Such an effervescent agent may create undesired, artificial, effects when the product is applied during cooking.
  • the level of effervescent agent e.g. the level of carbonate-based effervescent, such as sodium hydrogen carbonate
  • effervescent agent e.g. carbonate based effervescent, such as sodium hydrogen carbonate is not present in the cooking aid.
  • Gelatine is preferably absent, as this is not desired by some consumer groups.
  • Gluten for example present in flour, may be present in the cooking aid. It might be preferred that the cooking aid is free from polyol or starch derivatives, like maltodextrin. It may be preferred that the cooking aid is free from hydrocolloids.
  • starch may be present, the amount is preferably low. Gums not being starch can be preferred to be absent. If present, they are present in a total amount of less than 0.1 wt%. Gums not being starch are for example of the group selected from xanthan gum, guar gum, locust bean gum, konjac mannan, cassia gum, pectin and mixtures thereof.
  • the level of xanthan gum is less than 0.1 wt%.
  • the total amount of xanthan gum, guar gum, locust bean gum, konjac mannan, konjac gum, cassia gum, tara gum, pectin and mixtures thereof is less than 0.1 wt%, preferably these compounds are absent from the cooking aid.
  • the total amount of hydrocolloids not being starch is less than 0.1 wt%, preferably these compounds are absent from the cooking aid.
  • the cooking aid of the invention is a pasty cooking aid comprising ⁇ 10 to 50 wt% of fat, wherein the solid fat content of the fat at 20°C is of between 10 and 90 wt%, based on the weight of the fat.
  • crystalline ingredients comprising one or more of MSG, alkali metal salt (preferably NaCI, KCI, or mixture thereof), sugar, wherein preferably the alkali metal salt has a volume weighted mean size of between 320 and 450 microns,
  • the concentration of gums not being starch is less than 0.1 wt%, preferably wherein the gums not being starch are absent from the cooking aid.
  • the total amount of xanthan gum, guar gum, locust bean gum, konjac mannan, konjac gum, cassia gum, tara gum, pectin and mixtures thereof is less than 0.1 wt%, preferably these compounds are absent from the cooking aid.
  • the total amount of hydrocolloids not being starch is less than 0.1 wt%, preferably these compounds are absent from the cooking aid.
  • composition is preferably homogenous.
  • the ingredients of the cooking aid are
  • the gas may be present as vacuoles between the rest of the material that forms the cooking aid.
  • the gas is preferably homogenously distributed through the cooking aid. In case particles are present, these are preferably homogenously distributed throughout the composition.
  • the cooking aid is in the form of a paste, typically a viscous paste.
  • a paste like the term pasty, is well-known to the person skilled in the art of cooking aids. It is preferably and typically solid at a temperature of between 25 and 30°C.
  • the texture of the product of the invention can be expressed as the force required to penetrate the product for a predetermined distance.
  • This technique is common in the art, and typically performed by a penetrometer, such as available from Stable Micro SystemsTM, using the instructions of the manufacturer.
  • the force to penetrate a cylinder of 6 mm diameter over a distance of 5 mm into the product at a temperature of 20°C using a penetrometer (cylindrical geometry) is preferably lower than 6 kg.
  • the force is preferably higher than 0.1 , preferably higher than 0.3 more preferably higher than 0.4, even more preferably higher than 0.45 kg, more preferably of higher than 0.5 or preferably higher than 0.55 kg.
  • the force is preferably of between 6 and 0.1 , more preferably of between 3.5 and 0.1 kg, preferably of from 3 to 0.3 kg, preferably of from 2.8 to 0.4 kg, preferably of between 2.8 and 0.45 kg, preferably of between 2.8 and 0.5 kg, most preferably of between 2.8 and 0.55 kg.
  • This texture is preferred, to provide and maintain an optimal inclusion of the gas in the cooking aid, and optimal reduction or even prevention of fat exudation.
  • the product of the invention is preferably a bouillon concentrate, a soup concentrate or a sauce concentrate and results in a bouillon, a soup, or a sauce, respectively, upon dilution. More preferably, it is a bouillon concentrate, and results in a bouillon upon dilution in a hot liquid, preferably water, for example water of between 60 and 100°C, preferably of between 80 and 95°C.
  • the cooking aid is preferably a packaged cooking aid, more preferably a packaged bouillon or soup concentrate like a packaged mass of bouillon concentrate. It is preferably packaged in a container, such as for example a bucket.
  • the volume of the cooking aid is preferably of between 100 ml. and 10L, more preferably of between 250 ml. and 5L, even more preferably of between 500 ml. and 2.5L, even more preferably of between 750 ml. and 1 .5L. These volumes are commonly used for bulk cooking aids in the professional kitchen.
  • the cooking aid can be a product for the home kitchen. It can preferably be in the form of a cube or a tablet, like a bouillon cube or tablet.
  • the weight of the product is preferably between 1 and 20 g, more preferably of between 2 and 15 g, most preferably of between 4 and 12 g.
  • the cooking aid is preferably packaged in a box such as a cardboard box, with several cooking aids packaged together in a box.
  • the individual cooking aids are preferably wrapped in a wrapper comprising paper, metal foil or both.
  • the invention further relates to a method for preparing of a product according to the invention, the method comprising the steps of:
  • step a) of the method of the invention fat is mixed with crystalline ingredients, comprising one or more of monosodium glutamate, sodium chloride, potassium chloride, and sugar.
  • Crystalline ingredients may preferably comprise alkali metal salts like preferably NaCI, more preferably MSG, and alkali metal salts like preferably NaCI, even more preferably MSG, alkali metal salts like preferably NaCI and sugar.
  • the crystalline ingredients are added in the amounts as indicated for the cooking aid, and based on the weight of the resulting cooking aid.
  • the amount of fat added in the mixture in step a) is as indicated for the cooking aid and based on the weight of the resulting cooking aid.
  • Fat is preferably in liquid form when combined with the crystalline ingredients.
  • the process comprises a step of heating the fat until melted, before mixing it with the crystalline ingredients.
  • the product comprises powder ingredients, like starch, flour or flavour.
  • powder ingredients are added to the mixture during the mixing step a).
  • Mixing can be carried out as known in the art, for example in a mixer from StephanTM. Mixing is normally carried out until a homogenous mixture is obtained. Preferably mixing is carried out at a temperature above the melting temperature of the fat. Step b) Adjusting the solid fat content.
  • the solid fat content of the fat is adjusted to be in a specific range. This is needed to obtain and maintain the desired texture, using aeration, i.e. via introducing gas.
  • Adjusting the level of SFC may preferably comprise a cooling step or a heating step. Cooling includes the meaning that the mixture is allowed to cool down.
  • the SFC can be adjusted in the fat, e.g. before combining it with the crystalline ingredients. This is preferred, when the gas is included before combining the fat with the crystalline ingredients.
  • adjusting the SFC preferably comprises a cooling step.
  • the temperature of the fat is preferably adjusted until a solid fat content is reached of from 10 to 40%, preferably of from 10 to 20%, even more preferably of from 10 to 15%, based on the weight of the total amount of fat.
  • the level of fat crystallisation can be measured as known in the art, for example using NMR technology.
  • the temperature to which the mixture should be cooled will depend on the type of fat that is present in the mixture. Too much solid fat at the moment of inclusion of gas, may result in suboptimal inclusion of gas (e.g. suboptimal aeration). If the level of solid fat is too low, the resulting product may be too runny, and may not optimally keep the gas inside the product. It can be preferred that in step b) the temperature of the fat is adjusted 8-15 degrees below the slip melting point of the fat used in step a).
  • step c) gas is included, preferably gas is added to the mixture comprising fat and crystalline ingredients or to the fat before mixing it with the crystalline ingredients, i.e. before step a).
  • the gas can be added to the mixture comprising fat and crystalline ingredients during the mixing or after the mixing of fat and crystalline ingredients. Adding gas appeared most successful and is preferably done at a specific level of solid fat in the mixture. As is clear for the skilled person, this is the SFC at the temperature of the product at which gas is added,
  • Gas is preferably CO2, air or nitrogen, most preferably nitrogen, e.g. for reasons of quality maintenance of the fat. Nitrogen can be preferred, as this resulted in a more homogenous bubble size. Gas preferably is included till a density is reached of the mixture of from 0.8 to 1 .4 kg/I, preferably of from 0.9 to 1.3, most preferably of from 0.95 to 1.2 kg/I. Gas inclusion is for example carried out until an overrun is reached of from 5 to 50 %, preferably of from 8 to 30 %, most preferably of from 8 to 20 %. An overrun of from 8-15% could be preferred as well. Higher overrun levels were achieved easier with higher fat levels.
  • Gas inclusion is carried out preferably until a gas content is reached in the resulting product of between 5 and 40 vol%, preferably of from 10 to 25 vol%. This is preferably compared to the product to which no gas is added, and calculated as indicated above. It is preferred if the gas comprises nitrogen. Gas can be air. It is preferred if the gas is nitrogen.
  • step d) the mixture to which gas is added is packaged.
  • the cooking aid is preferably packaged in a tub or a tube or a container.
  • the cooking aid is packaged in a container, such as for example a bucket.
  • the cooking aid is packaged in a wrapper, which preferably comprises paper, metal foil or both. Wrapped cooking aids can be packaged in a secondary packaging.
  • the invention further relates to a cooking aid which is obtainable by, preferably, which is obtained by the process of the present invention.
  • the cooking aid according to the present invention can be used to provide a bouillon, a soup or a sauce or to season a dish.
  • Preparing a bouillon, a soup or a sauce preferably involves the step of combining the cooking aid of the invention with an aqueous liquid, followed by dissolving it.
  • Aqueous liquid is preferably water.
  • mixing is carried out while the mixture is heated, preferably to a temperature of between 50 and 100°C, preferably of between 60 and 95°C. Mixing and/or heating is carried out until the cooing aid is dissolved.
  • the product of the invention is mixed with the aqueous liquid or with the dish to be seasoned in an amount of from 15 to 25 grams per litre.
  • the invention further relates to the use of aeration during the production of a cooking aid to reduce exudation of oil during storage of the cooking aid, wherein the cooking aid comprises:
  • crystalline ingredients comprising one or more of monosodium glutamate, sodium chloride, potassium chloride, and sugar
  • powder ingredients comprising starch, flour, vegetable powder, meat extract in powder form, spices in powder form and mixtures thereof;
  • Example 1 Compositions
  • compositions where prepared in the following manner:
  • Aerated/Non-aerated samples were poured in a plastic vessel and stored at a 50°C chamber for 20 h. After incubation, qualitative oil exudation analysis was done via a trained expert panel. Visual evaluation of the samples was done using the following assessment scale:
  • the storage temperature that is used for the oil exudation test depends on the melting point of the fat as the storage temperature needs to be just above the melting point.
  • the fat that was used in the test has a slip melting point of 48°C - 50°C.
  • Comparative example 1 is an aerated product from the prior art.
  • Example 1 comprises 30% fat (palm fat, MP 48-50°C), 21 % crystalline ingredients and 49% powdery ingredients.
  • the product showed fat exudation at the surface of the product in the storage test.
  • This example was repeated by omitting a heating step as used in the procedure of the prior art (sweating), to show that this sweating step plays no role in the exudation behaviour (comparative example 2).
  • Example 3 surprisingly showed that the oil exudation was overcome, with an increased amount of crystalline material at the cost of powdery material. This effect is irrespective of the type of powder, as the same result was obtained with wheat flour (example 4) as when vegetable extract was used (example 3).
  • Comparative example 5 when compared to example 3, shows that aeration is crucial to overcome fat exudation, a non-aerated bouillon with high salt shows significant exudation.
  • Examples 6 to 8 show that when the amount of crystalline materials, powdery materials and fat is varied, the effect is maintained. Exudation is not present at ranging amounts of crystals and powders (examples 6 and 7), even at a fat level of 50% and a powder level of just 2% (example 8).
  • the percentage of gas in the products of the invention can be measured according to the following formula:
  • compositions of the invention are calculated as follows: Aerated/Non-aerated mass is filled in a vessel with defined Volume and Mass and density is calculated via the following formula:

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne un adjuvant culinaire pâteux comprenant de la matière grasse, de 35 à 85 % en poids d'ingrédients cristallins, de 0 à 30 % en poids d'ingrédients en poudre, de 5 à 40 % en volume de gaz, et caractérisé par une concentration en gommes autres que l'amidon inférieure à 0,1 % en poids. Du fait de l'aération, les compositions ne présentent pas d'exsudation d'huile lorsqu'elles sont stockées. L'adjuvant culinaire peut être utilisé pour préparer de la soupe ou du bouillon.
PCT/EP2017/079888 2016-12-22 2017-11-21 Adjuvant culinaire aéré Ceased WO2018114177A1 (fr)

Applications Claiming Priority (2)

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EP16206044 2016-12-22
EP16206044.6 2016-12-22

Publications (1)

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WO2018114177A1 true WO2018114177A1 (fr) 2018-06-28

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PCT/EP2017/079888 Ceased WO2018114177A1 (fr) 2016-12-22 2017-11-21 Adjuvant culinaire aéré

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6099888A (en) 1998-08-24 2000-08-08 Bestfoods Process for producing stock cubes
JP2001292744A (ja) 2000-04-11 2001-10-23 Asahi Denka Kogyo Kk 含気固形ルー及びその製造方法
EP1269862A1 (fr) 2001-06-20 2003-01-02 Société des Produits Nestlé S.A. Bouillon en poudre
WO2009080423A1 (fr) 2007-12-19 2009-07-02 Unilever Plc Produits alimentaires avec teneurs en sel réduites
WO2014095196A2 (fr) 2012-12-20 2014-06-26 Unilever N.V. Composition poreuse comprenant du sel et de la matière grasse alimentaire
WO2015055431A1 (fr) 2013-10-18 2015-04-23 Unilever N.V. Composition liante comprenant du gaz

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6099888A (en) 1998-08-24 2000-08-08 Bestfoods Process for producing stock cubes
JP2001292744A (ja) 2000-04-11 2001-10-23 Asahi Denka Kogyo Kk 含気固形ルー及びその製造方法
EP1269862A1 (fr) 2001-06-20 2003-01-02 Société des Produits Nestlé S.A. Bouillon en poudre
WO2009080423A1 (fr) 2007-12-19 2009-07-02 Unilever Plc Produits alimentaires avec teneurs en sel réduites
WO2014095196A2 (fr) 2012-12-20 2014-06-26 Unilever N.V. Composition poreuse comprenant du sel et de la matière grasse alimentaire
WO2015055431A1 (fr) 2013-10-18 2015-04-23 Unilever N.V. Composition liante comprenant du gaz
US20160262431A1 (en) * 2013-10-18 2016-09-15 Conopco, Inc., D/B/A Unilever Binder composition comprising gas

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