Shelf-Stable Cooking Aid and a Process for Its Preparation

Abstract

Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.

Description

The appended drawings illustrate the meat version structure of the cooking aid of the invention, wherein

FIG. 1 represents a microscopical view of an existing product,

FIG. 2 represents a microscopical view of the cooking aid of the invention meat version,

The goal of the microscopy work was to compare the structure of a product on the market (FIG. 1) with a cooking aid according to the invention (FIG. 2). The specimen were stored at 50° C. and were examined at 35° C. by wide filed epi-fluorescence microscopy after staining of the fat phase by an aqueous solution of Nile red. 50 μl of the stained specimen was laid onto a glass slide heated at 35° C. and covered with a 22 mm diameter glass cover slip and visualised. The scale on the figures is of 150 μm.

On FIG. 1, the fat globules are apparent. On the contrary, on FIG. 2 , for the product of the invention, there are coacervates composed of a mixture of fat, protein and polysaccharide particles.

The following examples illustrate the invention in more details.

EXAMPLE 1

According to the invention, 1 kg of mushroom and 1 kg of ham are separately chopped and minced, respectively. The mushrooms are blanched and 9 kg of water, 10 g of cellulase and 10 g of protease are added to these mushrooms and hydrolysed at a temperature of 50-60° C. during 4 to 6 hours. The minced meat is also hydrolysed with 9 kg of water and 5 g of protease at a temperature of 60 C during 24 hours. By the end of the hydrolysis, the temperature is increased for meat and mushrooms hydrolysates to inactivate said enzymes. Both hydrolysates are concentrated by evaporation and vacuum drying to moisture of less than 5%: both powders are mixed together.

EXAMPLE 2

According to the invention, 1 kg of mushroom and 1 kg of bamboo shoots are separately chopped . The mushrooms and the bamboo shoots are blanched separately. Then, 9 kg of water, 10 g of cellulase and 10 g of protease are added to these mushrooms and hydrolysed at a temperature of 50-60° C. during 4 to 6 hours. The bamboo shoots are also hydrolysed with 9 kg of water, 10 g of cellulase and 10 g of protease at the same temperature and duration as for the mushrooms. By the end of the hydrolysis, the temperature is increased for bamboo shoots and mushrooms hydrolysates to inactivate said enzymes. Both hydrolysates are concentrated by evaporation and vacuum drying to moisture of less than 5%: both powders are mixed together.

EXAMPLE 3

The product according to example 1 is added into a dehydrated chicken bouillon at a level of 10%. After reconstitution in hot water, the consumer has the perception of the five above mentioned Xian descriptors.

Claims

1. A shelf-stable concentrate cooking aid comprising a reduced amount of MSG, IMP and GMP;between 10 and 20% by weight of food derived acids and sugars; andbetween 20 and 45% by weight macromolecules.

2. A shelf stable cooking aid according to claim 1, wherein MSG, IMP, GMP, the food derived acids, sugars and the macromolecules are of natural origin.

3. A shelf stable cooking aid according to claim 1, comprising Xian sensory characteristics.

4. A shelf-stable cooking aid according to claim 1, wherein the natural food derived acids are selected from the group consisting of organic, amino acids and dipeptides.

5. A shelf-stable cooking aid according to claim 4, wherein the amino acids and dipeptides are selected from the group consisting of lysine, camosine, asparagin, alanine, glutamine, phenylalanine, aspartic acid, omithine and glutamic acid.

6. A shelf-stable cooking aid according to claim 4, wherein the organic acids are selected from the group consisting of lactic acid, citric acid, acetic acid and malic acid.

7. A shelf-stable cooking aid according to claim 1, wherein the amount of MSG is between 1 and 2%.

8. A shelf-stable cooking aid according to claim 1, wherein the amount of IMP and GMP is between 0.05 and 0.1%.

9. A shelf-stable cooking aid according to claim 1, comprising between 8 and 20% polysaccharides.

10. A shelf-stable cooking aid according to claim 9, wherein the polysaccharides are taken selected from the group consisting of derived cellulose, pectin, locust bean gum, starch, and combinations thereof.

11. A shelf-stable cooking aid according to claim 1, comprising between 8 and 20% of proteins.

12. A shelf-stable cooking aid according to claim 11, wherein the proteins are selected from the group consisting of collagen, gelatin, myosin, actin, and combinations thereof.

13. A shelf-stable cooking aid according to claim 1, comprising at least one carbohydrate selected from the group consisting of glucose, fructose, mannose, sorbitol, glycerol and combinations thereof.

14. A shelf-stable cooking aid according to claim 1, wherein the cooking aid has a structure in an aqueous phase with molecular aggregates comprising coacervates formed by polysaccharides, proteins and fats having inclusion of aqueous phase.

15. A shelf-stable cooking aid according to claim 1, wherein the amount of fat is between 0.2 and 15%.

16. A shelf-stable cooking aid according to claim 1, in a physical form selected from the group consisting of cubes, powder, paste, granules and liquid.

17. The use of a shelf stable concentrate cooking aid comprising a reduced amount of MSG, IMP and GMP; between 10 and 20% by weight of food derived acids and sugars; and between 20 and 45% by weight macromolecules, in culinary products selected from the group consisting of bouillons, sauces, dehydrated soups, and liquid seasonings in an amount comprised between 0.001 and 50% based on the total weight of said product.

18. A process for the preparation of a shelf-stable cooking aid comprising a reduced amount of MSG, IMP and GMP; between 10 and 20% by weight of food derived acids and sugars; and between 20 and 45% by weight macromolecules, comprising the steps of; milling at least one component selected from the group consisting of vegetables and meat in mixture or separately,blanching the vegetables,enzymatically hydrolysing the vegetables and the meat in mixture or separately,stopping the hydrolysis andconcentrating.

19. A process according to claim 18, wherein after the end of the hydrolysis, the mixture is dryed into any physical form.

20. Process for preparing a product comprising the steps of a shelf-stable concentrate cooking aid comprising a reduced amount of MSG, IMP and GMP;between 10 and 20% by weight of food derived acids and sugars; andbetween 20 and 45% by weight macromolecules with additional ingredients.

21. A method for imparting and/or enhancing taste in a meal comprising the step of adding a natural cooking aid to a reduced amount of MSG, IMP and GMP, between 10 and 20% by weight of food derived acids and sugars, and between 20 and 45% by weight macromolecules in the meal in a quantity of from 0.001 to 10% based on the total weight of the meal.

22. A method of providing conveniently Xian characteristics to foods by a natural ready-to-use cooking aid comprising reducing an amount of natural MSG,IMP and GMP;between 10 and 20% in weight of natural food derived acids and sugars; andbetween 20 and 45% of naturally derived macromolecules.