Patent Application
20200022399
The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps:
The invention further relates to a shaped savoury concentrate obtained by said process. The shaped savoury concentrate can suitably be applied as a seasoning on finished meals, as a condiment during cooking, or it can be used in the preparation of bouillons, soups, sauces and gravies. Bouillon cubes are a well-known example of a shaped savoury concentrate.
Shaped savoury concentrates, such as bouillon or seasoning cubes, are widely used to prepare bouillon, broths, soups, sauces and gravies. In the preparation of these foodstuffs, bouillon cubes are usually added to a hot aqueous liquid to disperse the bouillon cubes. Bouillon cubes can also be used as a seasoning.
WO 2012/080063 discloses easy to crumble stock or seasoning cubes comprising 2-15 wt. % water, a saturated solution of NaCl, a saturated solution of monosodium glutamate (MSG) and at least 25 wt. % monosaccharide sugars based on weight of total water content. The formulations described in the examples are prepared by:
EP-A 2 091 359 relates to a solid food concentrate, e.g. a bouillon or seasoning concentrate, comprising one or more of salt, monosodium glutamate, sugar, starch and a mixture of fat and polyol. The patent examples describe a chicken bouillon cube comprising 49.4 wt. % salt, 11.9 wt. % monosodium glutamate, 12.0 wt. % vegetable hydrogenated fat, 5.4 wt. % glycerol, 13.7 wt. % potato starch (dried), and other edible components. The cube according to the example could be easily crumbled and did not show fat staining on the packaging.
U.S. Pat. No. 4,126,710 describes a process for preparing sauce mixes. The process comprises the steps of forming a mixture by adding a particulate moisture-containing farinaceous material to molten fat, maintaining the mixture at elevated temperature to evaporate said moisture and to obtain a thick particulate mixture having a dough-like consistency wherein the farinaceous particles are coated with the liquid fat, cooling the heated mixture to form a plastic mass wherein farinaceous particles and crystallized fat glycerides are interspersed.
WO 2009/074442 describes a process to prepare seasoning cubes, the cubes comprising
WO 2013/064449 describes a process for preparation of the shaped food concentrate, comprising the steps of:
WO 2006/111220 describes a process for preparing a packed solid concentrate comprising:
the process comprising the steps of:
OA 12 967-A describes a process for the production of a hard bouillon tablet or cube, which comprises the steps of
Shaped savoury concentrates that can be crumbled between the fingers during the preparation or finishing of dishes are preferred by consumers. Shaped seasoning or bouillon cubes are often hard and difficult to crumble. Moisture and fat contents can adversely affect the texture of these products, since increased moisture renders the shaped articles sticky or doughy, reducing crumbability, and higher fat content leaves consumers with greasy fingers after crumbling.
It is an object of the present invention to provide a robust simple process for the preparation of a shaped a savoury concentrate that is easy to crumble and that readily disperses in water.
A first aspect of the invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps:
The inventors have surprisingly found that incorporation of starch in the form of granules having a diameter of 0.15-2.5 mm has a favourable impact on the crumbability and dispersibility of the shaped savoury concentrate. The present process does not require special equipment nor does it rely on the application of special processing agents.
A second aspect of the present invention relates to a shaped savoury concentrate obtained by the process as described herein before.
A first aspect of the invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps:
The term “starch” as used herein refers to a polymeric carbohydrate consisting of glucose units joined by glycosidic bonds. Starch is produced by most green plants as an energy store. Natural starch consists of two types of molecules: the linear and helical amylose and the branched amylopectin. The term “starch” as used herein encompasses native starch as well as modified starches.
The term “native starch” as used herein refers to starch that has not undergone gelatinization nor has been modified chemically or enzymatically.
The term “fat” as used herein refers to both fat and liquid oil comprising glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof.
The term “shaped article” as used herein refers to articles that sufficiently stable against attrition and do not suffer significant damages during packaging, transport and storage, whilst being easily crumbled by hand upon usage. Typical examples of shaped articles according to the invention include “tablets” or “cubes”.
The term “agglomerating” is used herein to refer to the act or process in which primary powder particles are made to adhere to form larger, multi-particle entities called granules. In the present process agglomeration of the powder mix can be achieved, for instance, by wet granulation or dry granulation.
The diameter of the starch-containing granules and of other particulate ingredients may suitably be determined using a set of sieves with different mesh sizes. Laser diffraction (using a Malvern Mastersizer 2000, equipped with the Scirocco venture dispenser) may be used to determine the diameter of particles that are too small to be analysed by the aforementioned sieve analysis.
The premix that is employed in the present process preferably has a moisture content of not more than 10 wt. %, more preferably a moisture content of 1-9 wt. % and most preferably a moisture content of 1.5-8 wt. %.
The premix preferably contains 7.5-27 wt. % of starch-containing granules, calculated by weight of dry matter. More preferably the premix contains 10-24 wt. %, most preferably contains 12.5-21 wt. % of starch-containing granules, calculated by weight of dry matter.
The savoury concentrate preferably contains at least 5 wt. %, more preferably 6-27 wt. % of starch-containing granules having a diameter of 0.2-2.3 mm. more preferably of 0.25-2 mm and most preferably of 0.3-1.8 mm.
The starch-containing granules preferably comprise at least 30 wt. % starch. More preferably, the starch-containing granules comprise at least 40 wt. %, most preferably 50-85 wt. % of starch.
According to a particularly preferred embodiment, the starch-containing granules comprise at least 20 wt. %, more preferably at least 30 wt. %, even more preferably at least 40 wt. % and most preferably at least 50 wt. % of native starch.
The native starch contained in the granules typically has a gelatinization temperature within the range of 50 to 100° C. Preferably, the native starch contained in the granules has a gelatinization temperature within the range of 55 to 95° C., more preferably within the range of 60 to 80° C.
The premix preferably contains 20-74 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof, calculated by weight of dry matter. More preferably the premix contains 30-72 wt. %, most preferably contains 40-70 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof, calculated by weight of dry matter.
The premix preferably contains 2-50 wt. % of the one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables, calculated by weight of dry matter. More preferably the premix contains 4-40 wt. %, most preferably contains 6-30 wt. % of the one or more particulate edible ingredients, calculated by weight of dry matter.
The sugars are preferably selected from monosaccharides, disaccharides and combinations thereof. More preferably, the aforementioned sugars are selected from sucrose, glucose, fructose, lactose and combinations thereof.
The premix preferably contains at least 3 wt. %, more preferably at least 5 wt. % and most preferably at least 7 wt. % of spices, herbs and combinations thereof. Examples of spices and herbs that can used include garlic, onion, paprika, ginger, chili powder, ginger, curcuma, coriander, oregano, sage, dill weed, basil, chive, fennel, mustard seed, lemon powder, nutmeg, cumin, rosemary, thyme, parsley, marjoram, paprika, black pepper, cayenne pepper, clove, cardamom, curry and combinations thereof.
The fat that is employed in the present process preferably comprises at least 50 wt. %, more preferably at least 80 wt. % of vegetable fat. Most preferably, the fat that is employed in the present process is vegetable fat. The term “vegetable fat” encompasses vegetable fats that have been fractionated, interesterified and/or hydrogenated. Examples of vegetable fats that may be suitable used in the savoury concentrate include palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, rapeseed oil, linseed oil, cottonseed oil, maize oil, olive oil and combinations thereof.
The fat or the combination of fats that is used in the present process preferably has a solid fat content at 20° C. (N20) of at least 15%, more preferably a N20 in the range of 20% to 90%, most preferably a N20 in the range of 25% to 80%.
The solid fat content of fat at 20° C. (N20) 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.
In a preferred embodiment of the invention, 100 parts by weight of the premix is mixed with 10 to 100 parts by weight of molten fat to produce the slurry. More preferably, 100 parts by weight of the premix is mixed with 15 to 85 parts by weight of molten fat, even more preferably mixed with 20 to 70 parts by weight of molten fat, most preferably mixed with 25 to 55 parts by weight of molten fat to a produce the slurry.
Typically, the slurry produced in step b) is shaped into a shaped article by pressing or extrusion. Preferably, the slurry is shaped into a shaped article by pressing, optionally by pressing an extruded slurry into a particular shape.
The particulate starch in the powder mix typically has a mass weighted average diameter in the range of 10 to 200 μm, more preferably in the range of 15 to 150 μm, most preferably in the range of 20 to 100 μm.
In one embodiment of the present process, the powder mix contains 7.5-80 wt. % of the particulate starch, by weight of the powder mix. More preferably the powder mix contains 10-60 wt. %, most preferably 12.5-40 wt. %, of the particulate starch, by weight of the powder mix. In a particularly preferred embodiment, the powder mix contains at least 5 wt. %, more preferably at least 7.5 wt. %, even more preferably at least 10 wt. % and most preferably at least 12.5 wt. % native starch.
The remainder of the powder mix preferably consists of edible particulate ingredients such as, for example, sodium chloride, potassium chloride, monosodium glutamate, sugars, spices, herbs and vegetables.
Preferably the powder mix contains at least 20 wt. %, more preferably at least 30 wt. %, more preferably at least 40 wt. % of one or more particulate components selected from sodium chloride, potassium chloride, monosodium glutamate, sugars, spices, herbs and vegetables.
Preferably, the powder mix contains at least 10 wt. %, more preferably at least 15 wt. %, most preferably at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride and combinations thereof. of salt. Sodium chloride is particularly preferred.
In an alternative embodiment of the present process, the powder mix consists of particulate starch, more preferably of particulate native starch, and the granules obtained by agglomeration of the particulate starch are combined with one or more other edible ingredients to produce the premix that is subsequently mixed with the molten fat. The one or more other edible ingredients are preferably particulate ingredients selected from sodium chloride, potassium chloride, monosodium glutamate, sugars, spices, herbs and vegetables.
The particulate starch that is employed in the powder mix is preferably obtained from a plant source selected from potato, maize, wheat, tapioca, rice, legumes and combinations thereof. More preferably, the particulate starch is obtained from a plant source selected from potato, wheat, maize, rice, legumes and combinations thereof. Most preferably, the particulate starch is obtained from a plant source selected from potato, wheat, maize, rice and combinations thereof.
According to a particularly preferred embodiment of the present process the powder mix is agglomerated by heating the powder mix to a temperature that is 5 to 15° C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid. Although the inventors do not wish to be bound by theory it is believed that by heating the native starch to a temperature within the aforementioned temperature range, the ability of the starch to absorb water and to become ‘sticky’ is increased.
According to a preferred embodiment, the powder mix is heated to a temperature of at least 35° C., more preferably of at least 38° C., even more preferably at least 40° C., followed by the wet agglomeration of the hot powder mix.
Agglomeration of the powder is mix is preferably achieved without the application of pressure to compact or densify the powder mix.
During the present process the particulate starch is preferably not subjected to temperatures in excess of 80° C. for more than 60 seconds. More preferably, the particulate starch is not subjected to temperatures in excess of 77° C. for more than 60 seconds during the process.
In a preferred embodiment, the powder mix has a moisture content of 1-12 wt. % when the heating starts, preferably of 1.5-10 wt. %, more preferably 2-8 wt. %.
The wet agglomeration of the powder mix preferably comprises combining 100 parts by weight of the particulate native starch with 5-50 parts by weight of aqueous liquid, preferably 6-40 parts by weight of aqueous liquid, more preferably 7-35 parts by weight of aqueous liquid.
The aqueous liquid that is employed during wet agglomeration of the hot powder mix typically comprises 30-100 wt. % water. More preferably, the aqueous liquid contains at least 50 wt. % water. Most preferably, the aqueous liquid contains at least 80 wt. % water. Besides water, the aqueous liquid may contain a variety of edible ingredients such as binders, salt, sugars, monosodium glutamate, vitamins, minerals, flavouring, colouring.
During wet agglomeration the aqueous liquid may be distributed homogeneously across the hot powder mix by mixing or by spraying the aqueous liquid onto a fluidized powder mix.
In accordance with a particularly preferred embodiment of the present process, 100 parts by weight of the hot powder mix are combined with 0.5-10 parts by weight of aqueous liquid, preferably 1-8 parts by weight, more preferably 1.5-6 parts by weight of aqueous liquid before the mixing with the molten fat.
A second aspect of the present application relates to a shaped savoury concentrate that is obtained by the process as described herein.
In a preferred embodiment, the shaped savoury concentrate according to the invention has a porosity of 5 to 15 vol. %. More preferably, the shaped savoury concentrate of the invention has a porosity of 7-12 vol. %, most preferably a porosity of 8-10 vol. %.
According to another preferred embodiment, the shaped savoury concentrate comprises at least 4 wt. %, more preferably at least 6 wt. % and most preferably 8-30 wt. % starch-containing agglomerates having a diameter of 0.15-2.5 mm, more preferably of 0.3-1.8 mm.
The porosity of the shaped savoury concentrate and the diameter of the starch-containing agglomerates may suitably be determined by using X-ray microtomography (micro-CT). Suitable micro-CT images for quantitative analysis can be obtained by using a laboratory micro-CT system with a 100 kV X-ray source with spot size <5 μm, power settings of 95 kV and 104 pA, an aluminium and copper beam filter (Al 1 mm, and Cu 0.05 mm), step size of 0.2° over 360 degrees frame averaging of 3 and scan with pixel size of 4 μm or lower.
In a particularly preferred embodiment of the invention, the shaped savoury concentrate contains:
The shaped savoury concentrate preferably contains 5-23 wt. % of starch. More preferably the shaped savoury concentrate contains 6-21 wt. %, most preferably contains 8-19 wt. % of starch.
According to a particularly preferred embodiment, the shaped savoury concentrate contains at least 4 wt. %, more preferably at least 5 wt. %, even more preferably at least 6 wt. % and most preferably at least 8 wt. % of native starch.
The shaped savoury concentrate preferably contains 20-62 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof. More preferably the shaped savoury concentrate contains 25-59 wt. %, most preferably contains 30-56 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof.
The shaped savoury concentrate preferably contains 2.5-35 wt. % of the one or more particulate edible ingredients. More preferably the shaped savoury concentrate contains 5-30 wt. %, most preferably contains 7.5-25 wt. % of the one or more particulate edible ingredients.
The shaped savoury concentrate preferably contains 15-36 wt. % of fat. More preferably the shaped savoury concentrate contains 18-32 wt. %, most preferably contains 21-28 wt. % of fat.
The shaped savoury concentrate preferably contains 0.7-7 wt. % of water. More preferably the shaped savoury concentrate contains 0.9-6 wt. %, most preferably contains 1.1-5 wt. % of water.
The shaped savoury concentrate according to the invention may suitably comprise additional ingredients such as meat extracts, yeast extracts, flavours, thickeners, preservatives, colorants such as caramel, etc.
The shaped savoury concentrate typically has a weight between 4 and 20 g, more preferably between 4.5 and 18 g, most preferably between 5 and 15 g.
Preferably, the combination of starch-containing granules and salt constitutes at least 50 wt. %, more preferably at least 55 wt. % and most preferably 60-90 wt. % of the shaped savoury concentrate.
The water activity of the shaped savoury concentrate preferably does not exceed 0.8. More preferably, the water activity of the concentrate lies in the range of 0.2 to 0.6, most preferably in the range of 0.35 to 0.5.
Preferably, the hardness of the shaped savoury concentrate is lower than 50 N, more preferably lower than 40 N, even more preferably lower than 35 N. The hardness is preferably higher than 1 N, preferably higher than 2 N most preferably higher than 5 N.
The hardness of a shaped savoury concentrate may suitably be determined using the procedure described in the Examples.
According to a particularly preferred embodiment, the shaped savoury concentrate is a bouillon cube, more preferably a pressed or extruded bouillon cube, most preferably a pressed bouillon cube.
The invention is further illustrated by the following non-limiting examples.
A shaped savoury concentrate was prepared on the basis of the recipe shown in Table 1.
1 Moisture content 9 wt. %; volume weighted mean diameter: 46 μm (determined by means of laser diffraction in a Malvern Mastersizer 2000, using the Scirocco venture dispenser)\
2 Parsley leaves, celery seed and ground curcuma
3 N20 is appr. 75%
The dry ingredients (salt, glutamate, starch, dry mix) were pre-blended and introduced into a water tight plastic box and brought to a temperature of 45° C. in an oven. Next, the dry mix was transferred into the bowl of a Kenwood Chef kitchen blender, equipped with a K-beater type of stirring geometry. The dry mix was mixed at low speed (setting 3), the water was gradually added and the recipe was mixed for another two minutes until the liquid was fully divided over the dry ingredients.
Next, the fat was added to the mix in molten form (80° C.) and the resulting paste was mixed for another 15 minutes.
Subsequently, bouillon cubes were prepared from the paste by completely filing 24 x 28 mm compartments of a mould with the paste and shaping the paste by pressing it with rectangular pistons to a final tablet height of 11.5+/−0.3 mm. The bouillon cube so obtained had a porosity of 6.2%. The mean volume weighted diameter of the starch-containing agglomerate within the bouillon cube was approximately 1.3 mm, and 95 vol. % of the starch-containing particles in the bouillon cube had a diameter in the range of 0.1-2.6 mm.
Example 1 was repeated, except that this time the dry premix was kept at ambient temperature (22° C.) until addition of water and fat. The bouillon cubes so obtained contained substantially less than 5 wt. % of starch-containing granules having a diameter of 0.15 mm or more.
A shaped savoury concentrate was prepared on the basis of the recipe shown in Table 1 of Example 1.
Fat and 90% of the starch were heated and mixed in a temperature controlled Kenwood mixer at 105° C. until a milky suspension was obtained with a temperature of 95° C. In the next step the rest of the dry ingredients were added and mixed until a temperature of 72° C. was reached. After 8 minutes of mixing, water was added and mixing was continued for another 4 minutes.
The resulting mix at a temperature of 56° C. appeared as a heterogeneous mass with lakes of oil. This mix could not be cooled over a mini-votator line but instead was spread over a plate to cool until 38° C., resulting into a coarse and chunky mass. This mass was nevertheless portioned and pressed into cubes as described in Example 1.
The bouillon cubes of Example 1 and of Comparative Examples A and B were analysed and evaluated by an expert panel according to the procedures described below.
Dissolution Time
The dissolution speed of the bouillon cubes was measured by a dynamic conductivity measurement: A portion of 1 l demineralised water in a 2 liter beaker glass with a diameter of 12.7 cm is brought to a temperature of 92+/−1° C. and one cube is dissolved under continuous stirring using a triangular stirring bar with a length of 8 cm at a constant stirring speed of 170 rpm. The conductivity of the water is monitored using a Mettler Toledo Seven Compact conductivity meter. The conductivity rises due to dissolution of the salts from the formulation into the water, until all salt is dissolved and a maximum is reached. The dissolution time is defined as the time at which the conductivity has reached 90% of the final plateau conductivity value. Measurements are carried out in threefold.
Hardness Measurement
The hardness of the bouillon cubes was measured using a TA.XT.plus Texture Analyser, from Stable Micro Systems, using the following procedure:
Contrast Ratio
The contrast Ratio of the bouillon cubes was determined from digital images using Colour Contrast Analyzer version 2.4 (The Paciello Group): For each cube, four areas are randomly selected and colour contrast is determined for each of these areas and subsequently averaged.
The results are summarized in Table 2.
The high colour contrast of the tablets of Example 1 was caused by the presence of dark specs. These dark specs are believed to be caused by starch agglomerates that have absorbed colour components of the caramel ingredient.
The high sandiness score of the tablets of Example 1 indicates that these tablets can easily be crumbled by hand.
Comparative Example C
A shaped savoury concentrate was prepared on the basis of the recipe that is shown in Table 3, using the process as described in Example 1.
1 Volume weighted mean diameter: 15 μm (determined by means of laser diffraction in a Malvern Mastersizer 2000, using the Scirocco venture dispenser)
The resulting mass after mixing was thin and liquid-like. Even after one week at ambient temperature (22° C.), the paste was too soft to be pressed into cubes.
A shaped savoury concentrate was prepared on the basis of the recipe that is shown in Table 4, using the process as described in Example 1.
1 same as in Example 1
During the mixing process, after combining all ingredients, the mass turned very sticky and after 10 minutes of mixing the engine of the mixer overheated. Nevertheless an attempt was made to press cubes from this mass, but it was very hard to remove cubes from the mold.
A shaped savoury concentrate was prepared on the basis of the recipe that is shown in
Table 5, using the process as described in Example 1.
1 same as in Example 1
During the mixing process, after combining all ingredients, the mass turned firm, but was non-sticky and after 17 minutes of mixing the engine of the mixer overheated and a hard, non-sticky mass was obtained. Cubes could be made from this mass, but their mechanical behavior was elastic/deformable and not suitable for a stock cube.
A shaped savoury concentrate was prepared on the basis of the recipe that is shown in Table 6, using the process as described in Example 1.
1 same as in Example 1
After 19 minutes of mixing the engine of the mixer overheated. A smooth pale-brown paste was obtained. Cubes could be pressed from this paste but could not easily be crumbled by hand.
| Number | Date | Country | Kind |
|---|---|---|---|
| 17156601.1 | Feb 2017 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2018/051717 | 1/24/2018 | WO | 00 |
