Patent Application
20150289545
The present invention relates to a food concentrate in the form of a gel and a process to prepare the same.
Solid food concentrates are used in cooking for decades in the form of a cooking aid. The most common form may be the stock cube. Such a solid concentrate allows unit dosing. A food concentrate requires a dilution step before consumption, which can be carried out for example by dilution in water, for example to create a soup or a bouillon, or by dilution in a dish, like a curry, a bean dish, a rice dish, a vegetable dish, or a stew, wherein the food concentrate adds flavouring and seasons the dish. Consequently, these solid food concentrates comprise a relatively high salt level, to allow the taste effect after dilution.
A recently developed food concentrate is a food concentrate in the form of a water-based, self-sustaining gel. To produce such a concentrate in the form of a semi-solid gel, the food concentrate comprises a gelling system.
Although many gelling agents are known in the art, the choice of a gelling system for a concentrated food product is not straightforward. Many gelling agents do not form a gel at the salt levels which are usually observed in food concentrates, for example a salt level of 20 wt % or higher, based on the total water content. It is often preferred that the food concentrate in the form of a gel is thermo-reversible, and easily dissolves when used in cooking. An increasing interest of consumers is observed for gelling systems which are perceived as natural.
A gelling agent which is used for hundreds of years in food applications are carrageenans. Carrageenans are also traditionally used in many industrial food applications like desserts e.g. puddings, low-fat margarines, and dairy cream alternatives. Carrageenans are polysaccharide gelling agents extracted from seaweeds. Carrageenan is often seen as a vegetarian alternative for gelatin. The carrageenan family consists of several members, among which three main classes: kappa-, lambda- and iota-carrageenan, which show a different behaviour. Kappa-carrageenan is used for example in batter due to its gelling nature. Lambda carrageenan is a binding agent, and viscosity increaser, for example in dough. Iota-carrageenan is mostly used in jams and normally requires calcium ions to develop a heat-reversible and flexible gel.
It was observed however, that the use of iota-carrageenan in a food concentrate in the form of a gel showed some disadvantages. It was found that especially at the high salt levels which are present in a food concentrate problems are observed which were not observed at low salt levels, or to a lesser extent than observed at low salt levels. During production of the food concentrate in the form of a gel the liquid pre-mix comprising iota-carrageenan needs to be heated to high temperatures of about 90° C. to activate the iota-carrageenan. It was observed that in the presence of high salt levels the gel premix immediately solidifies upon filling the packagings. This requires high energy costs to heat the filling nozzle and possibly the entire production line to keep the mixture in pumpable form and to prevent shearing of the gel. The time frame to fill the individual packagings is relatively narrow. A further disadvantage is that iota-carrageenan gels may require relatively high levels of iota-carrageenan to provide a semi-solid texture at high salt levels.
Interestingly, at lower salt levels, for example of from 1 to 2 wt % such as might be used for ready-to-eat products, this problem is not present.
A food concentrate in the form of a gel comprising iota-carrageenan has been described in WO2012/062919. In this patent application iota-carrageenan is used in combination with xanthan gum. An extremely long time has been reported before a gel was properly formed, such as 12-24 hours or more. This requirement of additional gums like xanthan gum, in addition to carrageenan, is often not desired, as it can be perceived as not natural by the consumer. In addition, the presence of additional gum could contribute to the problem of thickening of the diluted food concentrate, for example a bouillon, after it has cooled down.
Therefore, it is the aim of the present invention to provide a high-salt food concentrate in the form of a gel, wherein the gelling system comprises iota-carrageenan, and which food concentrate allows for an efficient production process. Such a concentrate would allow a production process wherein the period wherein the ingredient mixture solidifies to form a semi-solid gel can be tailored to need: The time it takes to form a semi-solid gel texture is preferably not very short, to prevent solidification in the filling nozzles when the concentrate is filled into its packaging or in the machinery resulting in blocked machinery or sheared gels. The time it takes to form a semi-solid gel texture is preferably not very long, as this might cause additional cooling costs and spoiling of the seal or lid of the packaging. Preferably this time is less than some hours, or even less than 1 hour, for a food concentrate of about 30 grams when allowed to cool down at room temperature. Consequently, a process is desired wherein the time frame to fill the packaging and allow setting to a solid gel texture is more flexible and not too narrow. It is a further aim that the food concentrate in the form of a gel is sufficiently rigid, to allow easy removal from a packaging without significant damage to the gel. Despite this, it is desired that such a texture is achieved with relatively low levels of iota carrageenan.
Surprisingly, these objectives have been met, at least partly, by food concentrate in the form of a semi-solid gel comprising:
In a further aspect, the present invention relates to a process to prepare a food concentrate according to the invention, the process comprising the steps of:
The food concentrate of the present invention is in the form of a semi-solid gel. Preferably, the gel is a self-sustaining gel. A paste texture is not desired. A semi-solid gel is known to the person skilled in the art of gelled bouillon concentrates. A semi-solid gel texture allows the consumer of the food concentrate to remove the food concentrate from its packaging easily and in one piece. This is referred to in the field as unit dosing, an advantage shared with traditional, dry bouillon cubes. A semi-solid gel may allow making easy scoops for example with a spoon, which may be preferred for multi-dosage packagings. The semi-solid, preferably self-sustaining, gel texture is present at least at room temperature (20° C.). The semi-solid gel texture prevents that the food concentrate flows apart, like a liquid, after or during removal from its packaging and allows it to maintain the shape, which at least to a certain extent reflects the shape the product had when present in its packaging, in this way allowing the desired unit-dosing. The gel texture is preferably not sticky, such as a paste (for example tomato paste).
The food concentrate of the invention preferably shows a rheology wherein the elastic modulus (G′) is higher than the viscous modulus (G″). The ratio elastic modulus (G′) to viscous modulus (G″) is preferably higher than 1, more preferably higher than 3, most preferably higher than 5 Pa. The elastic modulus (G′) is preferably higher than 15 Pa, more preferably higher than 20 Pa, even more preferably higher than 30 Pa, most preferably higher than 40 Pa. The elastic modulus (G′) is preferably lower than 12000 Pa, more preferably lower than 8000 Pa, even more preferably lower than 5000 Pa, even more preferably lower than 2000 Pa, most preferably lower than 500 Pa. In combination with these G′ values, the viscous modulus (G″) is preferably higher than 1 Pa, more preferably higher than 3 Pa, even more preferably higher than 5 Pa, most preferably higher than 10 Pa. The viscous modulus (G″) is preferably lower than 1000 Pa, more preferably lower than 500 Pa, even more preferably lower than 200 Pa, even more preferably lower than 100 Pa, most preferably lower than 50 Pa. Elastic and viscous moduli are terms known in the art of rheology. They have been described for example in “Das Rheologie Handbuch, Thomas Mezger, Curt R. Vincentz-Verlag, Hannover, 2000”.
The protocol for measuring the elastic and viscous modulus is as follows:
The gel texture can also, for example, be analysed by a texture analyser, as known in the art. The texture can be characterised for example using common techniques such as texture analysis of penetration or compression, as measured with equipments such as a Texture Analyser (e.g. from Stable Microsystems™) or a Universal testing machine (e.g. from Instron™).
In a “penetration test”, a plunger is forced into a concentrate and the force required for penetration of the food composition is plotted against the distance (or time) of penetration into the concentrate at a pre-determined speed to a pre-determined depth of penetration. The plunger is then withdrawn.
For this invention, the following set up is used to analyse the gel texture:
The following relevant parameters are used to characterise the gels according to this invention and are measured using a penetration test with a texture analyser according to the method as described above:
The concentrate of the invention is not liquid, but has a semi-solid texture with certain firmness. For a semi-solid gel as in this invention two typical behaviours might be obtained. The maximum force (firmness) might be observed as a breaking point before complete penetration depth (distance is less than the penetration dept, which is 10 mm) or it might be observed at the maximum distance of penetration (i.e. 10 mm). The former situation is typically observed for a brittle gel and the latter for an elastic gel. The characteristic curve (penetration test) for a brittle gel and of an elastic gel are presented in
In the concentrate of the present invention, the firmness (expressed as maximum force in the penetration test) is preferably higher 15 g, more preferably higher than 20 g, even more preferably higher than 25 g, most preferably higher than 40 g. The firmness is preferably less than 1000 g, more preferably less than 700 g, even more preferably less than 400 g, most preferably less than 200 g.
Gels of the invention can be either more brittle or more elastic. Brittleness is defined, in the context of this invention, as the distance of penetration until the maximum force is achieved (in millimeters). It might be preferred that the gels have a certain brittleness so they are easier to spoon and easy to disperse in the application. In this case it might be preferred that the brittleness (expressed as the distance of penetration until the maximum force is achieved) is less than 8 mm, preferably more than 7 mm. In other cases it might be preferred that the gels are mostly elastic. In this case it might be preferred that the brittleness is more than 9 mm, preferably more than 9.5 mm.
The food concentrate according to the invention comprises water. Water is preferably present in a total amount of from 35 to 90 wt %. More preferably water is present in an amount of from 40 to 85 wt %, more preferably of from 45 to 80 wt %, most preferably from 50 to 75 wt %. Water is representing here the total water content of the food concentrate.
The water activity of the product is preferably of between 0.60 and 0.95, more preferably of between 0.65 and 0.90 even more preferably between 0.70 and 0.90, most preferably between 0.72 and 0.85.
In the present description the amounts of various ingredients have been described as based on the weight of the total water content in the food concentrate. Although not indicated everywhere in detail, these amounts should be calculated as (weight ingredient/(weight ingredient+weight total water content))*100 (in %).
The food concentrate further comprises iota carrageenan. Carrageenans are high molecular weight polysaccharides derived from seaweed. As known in the art, iota carrageenan, more specifically, consists of β(1→4) D-galactose-4-sulphate and α(1→3)3,6-anhydro-D-galactose-2-sulphate. As conceivable for the skilled person, to provide the semi-solid gel texture of the concentrate according the present invention, the iota carrageenan is dissolved iota carrageenan, i.e. dissolved in the water of the food concentrate. When iota carrageenan is in the dissolved state, in the context of this invention it functions as a gelling agent. It forms a gel matrix and contributes in this way to the gel texture of the food concentrate. For example, the iota carrageenan is not in a precipitated state or otherwise in an inactive state. Iota-carrageenan showed a very different behaviour at the high salt conditions of the present invention compared to conventional low-salt conditions as normally observed in ready-to-eat compositions. For example, under low-salt conditions, iota-carrageenan has been described to depend on calcium ions to provide the gel formation. At the high salt levels of the present invention, calcium ions appeared not to be essential for gelation. For optimal gel strength, it might be preferred that the total amount of Ca2+ and Mg2+ ions taken together is lower than 3 wt %, preferably lower than 2.5 wt %, even more preferably lower than 2 wt %, even more preferably lower than 1%, most preferably lower than 0.5 wt %. It can be of between 0.01 and 2 wt %, preferably of between 0.02 and 1 wt %, more preferably of between 0.03 and 0.5 wt %, even more preferably of between 0.04 and 0.2 wt %, or even more preferably of between 0.04 and 0.1 wt %, based on the weight of the total water content of the food concentrate, and calculated as ((weight of Ca2+ ions+weight of Mg2+ ions)/(weight of Ca2+ ions+weight of Mg2+ ions+total weight of the water content in the food concentrate))*100 (in %).
It is preferred that the iota-carrageenan is preferably present in an amount of from 0.2 wt % to 5 wt %, preferably of from 0.3 wt % to 3 wt %, more preferably of from 0.4 wt % to 2.5 wt %, most preferably of from 0.5 wt % to 2 wt %, based on the weight of the total water content of the food concentrate, and calculated as (weight of iota-carrageenan in the food concentrate/(weight of iota-carrageenan in the food concentrate+weight of total water content of the food concentrate))*100 (in %). It was observed that in the present invention a relatively low level of iota carrageenan, for example of from 0.5 wt % to 1.5 wt % based on the weight of the total water content of the food concentrate could provide a relatively strong gel, for example of from 40 to 300 g (firmness). A level of iota carrageenan of lower than 2 wt %, preferably of from 0.5 wt % to 1.5 wt %, based on the weight of the total water content of the food concentrate is therefore preferred.
For a salt content of higher than 20 wt % on total water content, the amount of iota-carrageenan is preferably of between 0.3 wt % and 3 wt %, more preferably of between 0.4 wt % and 2.5 wt % even more preferably between 0.5 wt % and 2 wt %, most preferably between 0.5 wt % and 1.5 wt % based on the weight of the total water content of the food concentrate.
For a salt content of higher than 10 wt % total water content, the amount of iota-carrageenan is preferably of between 0.2 wt % and 2.5 wt %, more preferably of between 0.3 wt % and 2 wt %, most preferably between 0.4 wt % and 1.2 wt %, based on the weight of the total water content of the food concentrate.
In the present invention, iota-carrageenan should be construed as iota-carrageenan polymer as such. It was observed, for example, that commercial iota-carrageenan is mixed with several chemical compounds, like other carrageenans or filler materials. When calculating the amounts mentioned above, only the iota-carrageenan polymer should be considered and not any impurities.
In addition to iota-carrageenan, the food concentrate might comprise additional texturing agents which contribute to the semi-solid gel texture. Texturing agents described in the art of high salt food concentrates are for example xanthan gum, galactomannans, or glucomannan. However, since an advantage of the present invention is that the concentration of additional texturing agents can be kept low, it might be preferred that additional texturing agents are present in minor amounts or more preferably, that at least 30 wt % of the total amount of texturing agent is iota-carrageenan, more preferably at least 50 wt %, even more preferably, at least 75 wt %, most preferably at least 90 wt %, based on the weight of the total amount of texturing polysaccharides, excluding starch.
The total amount of xanthan gum is preferably less than 0.6 wt %, preferably less than 0.4 wt %, more preferably less than 0.2 wt %, based on the weight of the total food concentrate. It can be preferred to be less than 0.1 wt %, even less than 0.05 wt %, based on the weight of the total food concentrate. The total amount of xanthan and galactomannan taken together is preferably less than 1 wt %, preferably less than 0.4 wt %, more preferably less than 0.2 wt %, based on the weight of the total food concentrate. The total amount of glucomannan is preferably less than 0.4 wt %, even more preferably less than 0.3 wt %, even more preferably less than 0.2 wt %, even more preferably less than 0.1 wt %, based on the weight of the total food concentrate.
The food concentrate according to the invention preferably comprises of from 10 wt % to 40 wt % of sodium salt (Na salt) and potassium salt (K salt) taken together, more preferably of from 12 wt % to 35 wt %, even more preferably of from 15 wt % to 32 wt %, even more preferably of from 20 wt % to 30 wt %, based on the weight of the total water content of the food concentrate. For unknown reasons, it was observed that the effects of the invention were most significant in high-salt concentrates, compared to low-salt compositions like for example ready-to-eat compositions. The amount of Na salt and K salt taken together is calculated as standard in the art, and is according to the following formula: ((weight of Na salt+weight of K salt)/(weight of Na salt+weight of K salt+weight of total water content))*100 (in %). For example 5 g Na salt+K salt in 20 g total water content result in an amount of salt of 20 wt % based on the weight of the total water content. When preparing the food composition of the invention, these amounts of salts can be added during preparation.
According to the invention, the food concentrate comprises both Na+ and K+ cations. The combined presence of Na+ and K+ ions, at specific ratios, in the concentrate food compositions of the present invention surprising results in an unexpected effect. Counter intuitively, when both types of cations are present in the composition at high-salt levels, at specific ratios, the concentrate food concentrate shows a much firmer gel structure. This allows for the use of less gelling agent, while maintaining the firmness. The gel strength is much stronger compared to the situation when only Na+ cations or K+ cations is present at a similar total salt content based on the total water content. This is even the more surprising, since general knowledge suggests a reduction in gel strength at extreme salt levels (e.g. higher than 5% wt based on the total water content), for both Na+ and K+ cations.
Without any further measures, iota-carrageenan gels solidify quickly at high levels of NaCl content. During production of food concentrates the liquid ingredient mixture may solidify almost instantly after leaving the filling nozzle and the risk for shearing of the gel during filling or for clogging in the machinery is serious. It was observed that the presence of both Na+ and K+ ions at specific ratios, resulted in an increased solidification time. This can overcome complications during production. Variation in the ratio Na+ and K+ ions allows the tailoring of the solidification time to the need of the production line. For example, the food concentrate should maintain sufficiently fluid during filling of the packaging, but solidify sufficiently fast, preferably without a cooling line, to prevent serious sedimentation of possible particulate material in the concentrate like vegetable pieces, or to prevent spoilage of the lid or seal with non-solidified gel material after closing of the packaging.
The ratio of Na+ cations to the total amount of Na+ cations and K+ cations taken together, i.e. the ratio [Na+ cations/(Na+ cations+K+ cations)], or for simplicity, (Na+/(Na++K+))*100 (expressed in %) in the concentrate food composition according the invention is preferably of from 40% to 90%, more preferably from 45% to 88%, more preferably of from 50% to 86%, even more preferably from 55% to 84%, most preferably from 55% to 80%. These ratios resulted in most significant effects on gel formation and advantages indicated above.
The food composition preferably comprises Na salt. Most preferably, the Na salt comprises NaCl. NaCl is preferably present in an amount of from 4.5 wt % to 35 wt %, more preferably of from 6 wt % to 30 wt %, even more preferably of from 7 wt % to 28 wt %, most preferably of from 8 wt % to 26 wt %, based on/the total water content of the food concentrate.
The food composition comprises Na+ cations. Na+ cations are preferably present in an amount of from 1.8 wt % to 13 wt %, more preferably in an amount of from 2.4 wt % to 12 wt %, even more preferably in an amount of from 3 wt % to 11 wt %, most preferably from 4 wt % to 10 wt % based on the total water content of the food concentrate.
The food composition preferably comprises K salt. Most preferably, the K salt comprises KCl. KCl is preferably present in an amount of from 1.5 to 20 wt %, more preferably of from 2 wt % to 18 wt %, even more preferably of from 3 wt % to 15 wt %, most preferably of from 4 wt % to 12 wt %, based on the weight of the total water content of the food concentrate.
The composition comprises K+ cations. K+ cations are preferably present in an amount of from 0.8 wt % to 11 wt %, most preferably from 1 wt % to 9.5 wt %, more preferably of from 1.5 wt % to 8 wt %, most preferably of from 2 wt % to 7 wt %, based on the weight of the total water content of the food concentrate.
Consequently, it is preferred that the food composition according to the invention has an amount of Na+ cations and K+ cations taken together of between 3 wt % and 25 wt %, preferably between 5 wt % and 20 wt %, most preferably between 8 wt % and 15 wt %, based on the total water content of the food concentrate, wherein the total amount of Na+ cations and K+ cations taken together is to be calculated as ((total weight of Na+ cations+total weight of K+ cations)/(total weight of Na+ cations+total weight of K+ cations+weight of total water content))*100 (in %).
To contribute to the savoury character, the food concentrate of the present invention may further comprise a savoury taste enhancer selected from the group consisting of monosodium glutamate (MSG), 5′-ribonucleotides, organic acid and mixtures thereof. Savoury taste enhancer is preferably present in a total amount of less than 30 wt %, more preferably of between 0.1 wt % and 30 wt %, preferably in an amount of from 1 wt % to 25 wt %, most preferably in an amount of from 5 wt % to 15 wt %, based on the weight of the total food concentrate. An individual taste enhancer selected from the group mentioned above may be present in an amount of less than 30 wt %, more preferably of between 0.1 wt % and 30 wt %, preferably in an amount of from 1 wt % to 25 wt %, most preferably in an amount of from 5 wt % to 15 wt %, based on the weight of the total food concentrate.
In the concentrates according to the invention, it is preferred that taste-imparting components are present. They may comprise one or more of yeast extract; hydrolyzed proteins of vegetables-, soy-, fish-, or meat-origin; liquid or dissolvable extracts or concentrates selected from the group consisting of meat, fish, crustaceans, plant material (e.g. herbs, fruit, vegetable) and mixtures thereof; particles of meat; particles of fish; particles of crustaceans; particles of plant (e.g. herbs, vegetable, fruit); particles of fungi (e.g. mushroom); flavours and mixtures thereof. In the above, where it says “meat” this is preferably to be understood to comprise meat like beef, pork or chicken (and other fowl). Preferably the plant particles comprise particles selected from the group consisting of onion, garlic, leek, carrot, parsley, tomato and mixtures thereof. Preferably the total amount of taste-imparting components as set out above is from 1 wt % to 60 wt % (by weight on the total food concentrate). More preferred from 2 wt % to 50 wt %, even more preferably from 5 wt % to 40 wt % (by weight on the total food concentrate). Na salt and K salt are not categorised as taste imparting component but are indicated and described as separate ingredients in this description.
Preferably, the amount of particles, preferably particles selected from the group of particles of meat, particles of fish, particles of crustaceans, particles of plant (e.g. herbs, vegetable, fruit), particles of fungi (e.g. mushroom) and mixtures thereof is from 0.5 wt % to 60 wt %, more preferably from 1 wt % to 50 wt %, even more preferably from 2 wt % to 40 wt % (by weight on the total food concentrate). The amount of particles can be of from 0.5 wt % to 30 wt %, more preferably of from 1 to 20 wt %, even more preferably of from 2 to 10 wt % (weight based on the weight of the food concentrate). Weight of the particles is calculated as present in the food concentrate, which is normally the wet weight.
Fat may preferably be present in the food concentrate according to the present invention in relatively low amounts. Fat can be liquid fat or solid fat, at ambient temperature, such as for example at 20° C. Preferably, a fat is one of the fats selected from the group consisting of chicken fat, pork fat, beef fat, and mixtures thereof. It can preferably be a fat selected from the group consisting of palm oil, sunflower oil, olive oil, rape seed oil and mixtures thereof. It can be a vegetable fat or an animal fat. Higher amounts are preferably prevented as they may interfere with the proper texture of the gel or may result in phase separation during storage or transport. Relatively high amounts of hard fat, such as e.g. saturated or hydrogenated fats may affect the desired gel texture, and therefore are not preferred. Relatively high amounts of liquid fat, such as for example oils which are liquid at room temperature, may have a weakening effect on the texture of the gel. Hence, preferably, the present invention relates to a food concentrate further comprising less than 15 wt % of fat, preferably less than 10 wt % of fat. Fat may be present in an amount of from 0.5 to 15 wt % of fat, more preferably of from 1 to 10 wt % of fat, most preferably of from 3 to 10 wt % of fat, based on the weight of the food concentrate. The amount of fat in the food concentrate is preferably as low as possible, for optimal stability. It may be preferred that fat is absent.
The food concentrate of the invention is a savoury food composition. Consequently, after dilution, the resulting product does preferably taste not sweet. The sugar content in the composition according to the invention is preferably lower than 50 wt %, more preferably lower than 40 wt %, even more preferably lower than 30 wt %, more preferably lower than 15 wt %, most preferably lower and 10 wt %. It can be more than 1 wt %, preferably more than 5 wt % based on the total weight of the concentrate. A suitable range could be of between 1 wt % and 20 wt %, preferably of from 3 wt % to 15 wt % based on the total weight of the concentrate. It may be preferred that the composition is free from sugar or free from any added sugar.
Sugar polyols could also provide a sweet taste to the product resulting after dilution. The consumer may not appreciate the presence of these compounds. The concentration of sugar polyols, for example liquid sugar polyols, is preferably less than 1 wt %, more preferably less than 0.5 wt %, even more preferably less than 0.1 wt %, or less than 0.05 wt % based on the weight of the food concentrate. Most preferably the composition does not contain any added sugar polyol or added liquid sugar polyol.
The pH of the concentrate food composition (at room temperature, e.g. 20° C.) of the invention is preferably higher than 3.5, preferably between 3.5 and 7, more preferably higher than 3.8, more preferably between 3.8 and 6, even more preferably higher than 4.0, even more preferably between 4.0 and 5.5. These levels provide optimal taste in the product resulting after dispersing in water or a dish.
The concentrate is diluted before consumption, to arrive at a ready-to-eat product. Dilution is preferably done in an aqueous solution or dish and occurs preferably relatively fast. Preferably, the food concentrate of the invention dissolves in water of 90° C.-100° C. under gentle stirring within 3 minutes, preferably within 2 minutes. Preferably the concentrate of the invention results in a bouillon, a soup, a sauce, a gravy or a seasoned dish after dilution in an aqueous liquid, preferably in water, at a dilution ratio of between 5 and 50, preferably of between 10 and 30, based on the weight of the concentrate.
The food concentrate according to the invention is preferably packaged. It is preferably packaged in a tub, a jar or a sachet, wherein the packaging preferably comprises one food composition.
The weight of the food composition is preferably of between 10 grams and 5 kg, more preferably of between 10 grams and 2 kg, more preferably of between 10 grams and 500 grams, more preferably of between 15 grams and 300 grams. It may be preferred that the weight of the food concentrate is between 10 grams and 50 grams. This latter format is in particular useful for unit dosing for family portions. It may be preferred that the food composition has a weight of between 50 grams and 2 kg, preferably of between 50 grams and 1 kg. This packaging may be especially suitable for restaurant applications.
Preferably, the invention relates to a food concentrate in the form of a semi-solid gel, comprising:
In a further aspect the invention relates to a process to provide a concentrate according to the invention. The process comprises the steps of:
In a first step a) a mixture is provided comprising water and iota-carrageenan. The ingredients are mixed as known in the art.
Step b) comprises adding Na salt and K salt to the mixture. The salts can be added before, during or after the heating step c). Preferably, the salts are added before heating step c), for example preferably during or after step a), most preferably during step a). Na salt and K salt are preferably added in a total amount of from 10 wt % to 40 wt %, more preferably in a total amount of from 12 wt % to 35 wt %, even more preferably in an amount of from 15 wt % to 32 wt %, even more preferably in an amount of from 20 wt % to 30 wt %, based on the total water content of the resulting food concentrate.
The Na salt preferably comprises NaCl. The K salt preferably comprises KCl. Na salt, preferably NaCl, is preferably added in an amount of from 4.5 wt % to 35 wt %, more preferably of from 6 wt % to 30 wt %, even more preferably of from 7 wt % to 28 wt %, most preferably of from 8 wt % to 26 wt %, based on the weight of the total water content of the resulting food concentrate.
The composition will comprise preferably Na+ cations. Na+ cations, preferably in the form of NaCl, are preferably added in an amount of from 1.8 wt % to 13 wt %, more preferably in an amount of from 2.4 wt % to 12 wt %, even more preferably in an amount of from 3 wt % to 11 wt %, most preferably from 4 wt % to 10% based on the weight of the total water content of the resulting food concentrate.
K salt, preferably KCl, is preferably added in an amount of from 1.5 to 20 wt %, more preferably of from 2 to 18 wt %, even more preferably of from 3 to 15 wt %, most preferably of from 4 to 12 wt %, based on the weight of total water content of the resulting food concentrate.
The composition will comprise preferably K+ cations. K+ cations, preferably added in the form of KCl, are preferably added in an amount of from 0.8 wt % to 11 wt %, more preferably in an amount of from 1 wt % to 9.5 wt %, even more preferably in an amount of from 1.5 wt % to 8 wt %, most preferably from 2 wt % to 7 wt % based on the weight of the total water content of the resulting concentrate.
Preferably, Na salt and K salt are added in amounts to obtain a weight ratio of (Na+/(Na++K+))*100 (in %) of from 40 to 90%, more preferably from 45 to 88%, even more preferably from 50 to 86%, even more preferably of from 55 to 85%, most preferably of from 55 to 80%, in the final resulting food concentrate. This ratio is calculated, for example as following:
Step c) comprises heating of the mixture, preferably resulting from step a) or b). Heating is carried out e.g. to result in a solution. By heating the iota carrageenan becomes optimally activated as a gelling agent. Heating is preferably carried out up to a temperature of the mixture of between 70° C. and 99° C., preferably of between 80° C. and 95° C.
The process may further comprise the step of adding taste imparting components and/or savoury taste enhancer. This step may comprise adding vegetable pieces, fruit pieces, herb pieces, meat pieces, fungi pieces and mixtures thereof. Taste imparting components, savoury taste enhancers and fat can be added in the amounts as described above under “other ingredients”. For example, the taste imparting components may be added in an amount of from 1 to 60 wt %, based on the weight of the total resulting food composition. The savoury taste enhancer may be added in an amount of from 0.1 to 30 wt %, based on the weight of the total resulting food composition. Fat may be added in an amount of below 15 wt %, more preferably below 10 wt %, based on the weight of the resulting concentrate food composition.
The step of addition of taste imparting components and/or savoury taste enhancer can be carried out during or after step a), and preferably before solidification step e). Preferably, this step is carried out before or during step c).
The mixture normally comprising water, iota-carrageenan, Na salt, K salt and preferably taste imparting ingredients and/or savoury taste enhancer is transferred to a packaging in step d). Step d) is preferably carried out after step c). This packaging is preferably a tub, a jar, a sachet, a stick-pack, more preferably a tub.
In step e), the mixture is solidified. Solidification preferably comprises gelling of the mixture. Solidification preferably comprises allowing to solidify, for example by allowing the mixture to cool down. Solidification preferably comprises cooling, preferably up to a temperature of the mixture of between 0° C. and 60° C., preferably of between 5° C. and 55° C., most preferably of between 10° C. and 40° C. The solidification step is preferably carried out during or after the packaging step d). Solidification preferably takes place in the packaging, i.e. preferably after step d). When the solidification is carried out before the packaging step d), solidification can be carried out in a mould. By the present invention, the time required for solidification of the gel could be significantly increased in a tailored manner.
It was found that the solidification properties of the food concentrates of the present invention allowed for filling said liquid ingredient mixture for the gelled concentrates with ease into their packaging after the cooling process has started, without disturbing the final gel-texture of the product.
The difference in solidification time between 2 gels can be analysed by quantifying the relative amount of solidification that is reached over time. This can be done, for example, by measuring the relative amount of solidification (level of solidification compared to the level of solidification observed in the final semi-solid gel) at a specific time point during the solidification process, for example after some minutes. For the purpose of this invention differences in the solidification behaviour of gelled food concentrates are quantified by measuring the change in elastic modulus G′ during cooling of the liquid ingredient mixture for the gel at a fixed cooling rate and during subsequent solidification of the gel over time as described above (Detailed description of the invention, protocol for measuring elastic and viscous modulus). For comparison, a “residual gel strength” is defined as the ratio of the elastic modulus measured at a pre-defined time after the cooling phase has started (in
The residual gel strength at a chosen time during solidification is a measure for the solidification time. A lower value for the residual gel strength corresponds to a longer solidification time, as obtained by the present invention.
For example, in
Preferably, the invention relates to a process to provide a food concentrate according to the invention, the process comprising the steps of:
The invention further relates to a product obtainable by, preferably obtained by a process according to the invention.
In a further aspect, the present invention relates to the use of the food concentrate according to the invention for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The use according to the present invention preferably comprises diluting the food concentrate according to the invention, at least part of it, in an aqueous liquid, or mixing it into a dish. The aqueous liquid is preferably water, but can be a sauce, a soup, etc. The dish can be a vegetable dish, meat, fowl, fish etc. The temperature of the aqueous solution or dish is preferably of between 60° C. and 100° C., more preferably of between 70° C. and 95° C. The food composition according to the invention preferably disperses relatively fast in hot water (e.g. 95° C.). It may be preferred that 25 gram disperses in 500 ml of hot water (preferably of 95° C.) within 5 minutes, preferably within 3 minutes, more preferably within 2 minutes. Dispersing is normally carried out under gentle stirring.
Conventionally, iota carrageenan gels with a high NaCl level show solidification quickly after reducing the temperature below the (high) activation temperature of around 95° C. As a result, a narrow time frame was available to bring the liquid ingredient mixture for the gel in the packaging, including the risk of cluttering in the machinery. By the present invention it becomes possible to provide a much wider time frame to fill the packaging, reducing the need for heating and related energy costs. The combination of sodium and potassium in a high salt iota-carrageenan gel surprisingly resulted in significantly higher gel strength, allowing the use of less iota-carageenan. Further, it even became possible now to use iota-carrageenan as the only gelling agent. It was further observed that after cooling down of the product resulting from diluting the food concentrate, for example a bouillon, hardly any undesired increase in viscosity occurred.
The invention is now exemplified by the following, non-limiting examples:
Firmness, G′ and residual gel strength after 7 minutes of cooling at 5° C. per minute were analysed according to the protocols as indicated in the description to analyse the relative solidification rate. For analyzing the residual gel strength a temperature ramp was used with a rate of 5° C./min.
85%
80%
75%
13%
22%
20%
4%
Total salt in the aqueous phase was 17.5% (NaCl+KCl)
94%
82%
74%
Preparation was as in example 3. Firmness was analysed according to the protocols as indicated in the description.
95%
83%
A semi-solid gel was prepared as described in Example 3. Firmness was analysed according to the protocol as indicated in the description.
95%
83%
75%
25%
75%
29%
75%
31%
75%
29%
| Number | Date | Country | Kind |
|---|---|---|---|
| 12191310.7 | Nov 2012 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2013/072236 | 10/24/2013 | WO | 00 |
