阅读说明：本技术 咸鲜液体浓缩物 (Savoury liquid concentrate ) 是由 W·赛勒 M·R·申茨勒 于 2019-07-02 设计创作，主要内容包括：本发明涉及包含糊化豆类淀粉的咸鲜液体浓缩物,更具体是可以用作制备肉汤、肉羹、羹汤、酱汁、肉卤等的基质的咸鲜浓缩物。本发明还涉及制备此类浓缩物的方法。(The present invention relates to savoury liquid concentrates comprising gelatinised legume starch, more particularly savoury concentrates which may be used as a substrate for preparing a bouillon, broth, soup, sauce, gravy or the like. The invention also relates to a process for preparing such concentrates.)

1. A savoury liquid concentrate comprising:

i) at least 45 wt.%, by weight of the total composition, of water;

ii) 10-40 wt.%, by weight of the total composition, of an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof;

iii) 0.1-40 wt.%, based on the weight of the total composition, of a savory flavor imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

iv) 2-5 wt.%, based on the weight of water, of gelatinized legume starch, which preferably has an amylose content of at least 25 wt.%,

wherein the concentrate comprises less than 0.2 wt.% xanthan gum based on the total weight of the composition, and wherein the ratio of gelatinized starch to the total starch content is at least 0.5.

2. The savoury liquid concentrate according to claim 1, wherein the ratio of gelatinised starch to total starch content is at least 0.75, more preferably the ratio of gelatinised starch to total starch content is at least 0.8.

3. Savoury liquid concentrate according to claim 1 or 2, wherein the amount of gelatinised starch is 2.5-4.5 wt.%, more preferably 3-4 wt.%, based on the weight of water.

4. The savoury liquid concentrate according to any one or more of the preceding claims, wherein the gelatinised legume starch is a native legume starch, preferably wherein the gelatinised legume starch has an amylose content of 25-65 wt.%, more preferably 30-60 wt.%, even more preferably 35-55 wt.%, based on dry legume starch.

5. The savoury liquid concentrate according to any one or more of the preceding claims, wherein the beans belong to a genus selected from the group consisting of: pea (Pisum sativum), pigeon pea (Cajanus cajan), chickpea (Cicer arietinum), lentil (l. collinaris) and cowpea (Vigna unguiculate), or a combination thereof, preferably the legume belongs to the genus Pisum.

6. Savoury liquid concentrate according to any one or more of the preceding claims, wherein the amount of edible salt is 15-35 wt.%, preferably 20-30 wt.%, based on the weight of water.

7. The savoury liquid concentrate according to any one or more of the preceding claims, wherein the composition comprises fat and/or oil, preferably wherein the amount of fat and/or oil is 1-10 wt.%, based on the weight of the total composition.

8. The savoury liquid concentrate according to any one or more of the preceding claims, comprising:

i) at least 55 wt.%, by weight of the total composition, of water;

ii) 20-40 wt.%, by weight of the total composition, of an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof;

iii) 1-20 wt.%, based on the weight of the total composition, of a savory flavor imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

iv) 2-4 wt.%, based on the weight of water, of gelatinised native pea starch, preferably having an amylose content of at least 25 wt.%, based on dry starch,

wherein the concentrate comprises less than 0.2 wt.% xanthan gum based on the total weight of the composition, and wherein the ratio of gelatinized starch to the total starch content is at least 0.5.

9. The savoury liquid concentrate according to any one or more of the preceding claims, wherein the concentrate comprises at most 2.5 wt.% non-gelatinised starch, preferably at most 2.0 wt.% non-gelatinised starch, more preferably at most 1.0 wt.% non-gelatinised starch, based on the weight of water.

10. The savoury liquid concentrate according to any one or more of the preceding claims, wherein insoluble components are visible and dispersed throughout the concentrate.

11. A process for preparing the liquid concentrate of any one of claims 1-10, the process comprising combining:

a) combining a non-gelatinized legume starch, preferably having an amylose content of at least 25 wt.%, based on dry starch, with water, an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof, and a savory flavor imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid, and combinations thereof,

b) heating the mixture of step a) at a temperature of at least 70 ℃.

12. The method of claim 11, wherein the legume starch is a natural legume starch, preferably the legume is of the genus pisum.

13. The method according to claim 11 or 12, wherein the protein content of the starch is at most 2 wt.% based on dry starch.

14. The method of any one of claims 11-13, wherein the legume starch has a volume weighted mean diameter of from 2 to 40 microns, more preferably from 5 to 30 microns.

15. Savoury liquid concentrate according to claim 1-10 or as prepared by the method of claim 11-14, wherein the concentrate is a seasoning, sauce, soup, bouillon, broth or gravy.

Technical Field

The present invention relates to savoury liquid concentrates, more particularly savoury concentrates which may be used as a substrate for preparing a bouillon, broth, soup, sauce, gravy or the like. The invention also relates to a process for preparing such savoury concentrates.

Background

The savoury concentrates have been used for a long time and are traditionally dissolved in water before consumption in the form of dehydrated gravy or bouillon cubes. Consumers are increasingly aware of food products of overly artificial appearance and alternatives to dried products, such as concentrates in gel form, are constantly being sought.

It has also been observed in current consumer behavior that there is a high tendency to seek "clean label" foods that focus on fewer and more natural ingredients. A product that is marked as free of additives, free of preservatives, free of chemically modified components, free of components that consumers consider to be non-natural (such as xanthan gum) and free of artificial flavors or colors is particularly preferred. However, food formulation scientists still use chemical modifications and artificial components to provide satisfactory physical properties over the self-life of food products.

WO 2014/053288 describes savoury concentrates in the form of a gel. The gel concentrate comprises 20-50 wt.% water, 10-40 wt.% flavoring agent, 3-15 wt.% salt, 0.1-1.5 wt.% carrageenan, and 10-40 wt.% non-gelatinized starch, based on the weight of the total composition.

WO 2016/096666 also describes savoury concentrates in the form of a gel comprising 3-15 wt% of legume starch as gelling agent, based on the weight of the total moisture, and 10-40 wt% of non-gelatinised starch, based on the weight of the composition. The legume starch used as a gelling agent is selected from the group consisting of pea starch, chickpea starch, lentil starch, bean (bean) starch, or combinations thereof. Examples 2-4 describe savoury concentrate compositions in the form of a gel comprising pea starch.

WO 2016/096663 describes savoury concentrates in the form of a gel. Examples 2, 3, 5 and 7 disclose shape retaining concentrates comprising 4.5-7.1% gelatinised pea starch based on total moisture.

WO 2017/046301 describes flowable savoury concentrates comprising gelatinised starch and non-gelatinised starch for use in preparing savoury food products such as bouillons, seasonings, sauces, gravies, stews, pan-fried dishes or bouillons. Example 8 describes a savoury composition comprising 52.77 wt.% water, 15.92 wt.% salt, 3.69 wt.% gelatinised starch (physically modified corn starch), 5 wt.% non-gelatinised (pea starch), 7.38 wt.% fat/oil, 0.79 wt.% sugar and 14.45 wt.% flavouring.

There remains a need to provide savoury concentrates that meet the requirements of clean labeling and consumer expectations. Furthermore, there is a need to provide savoury concentrates that are visually appealing.

Disclosure of Invention

It has been surprisingly found that gelatinized legume starches advantageously provide liquid savoury concentrates that are clear (not cloudy) at ambient temperatures and remain liquid (i.e., shear stable) after shear is applied.

The concentrate of the present invention is visually appealing to the consumer due to its clarity and low turbidity appearance (which is similar to homemade quality bouillon). Liquid savoury concentrates are easy to use and store and are suitable substrates for preparing soups, sauces, gravies, bouillons and meals. Furthermore, legume starches provide unexpected shear stability, which means that the processability of the concentrates of the present invention is promoted.

Accordingly, there is provided a savoury liquid concentrate comprising:

i) at least 45 wt.%, by weight of the total composition, of water;

ii) 10-40 wt.%, by weight of the total composition, of an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof;

iii) from 1 to 40 wt.%, based on the weight of the total composition, of a savory taste imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

iv) 2-5 wt.%, based on the weight of water, of gelatinized legume starch, which preferably has an amylose content of at least 25 wt.%,

wherein the concentrate comprises less than 0.2 wt.% xanthan gum based on the total weight of the composition, and wherein the ratio of gelatinized starch to the total starch content is at least 0.5.

The present invention also relates to a process for preparing a liquid concentrate, the process comprising combining:

a) combining a non-gelatinized legume starch, preferably having an amylose content of at least 25 wt.%, based on the dry legume starch, with water, an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof, and a savory flavor imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid, and combinations thereof,

b) heating the mixture of step a) at a temperature of at least 70 ℃.

The present invention also provides a method of preparing a meal, the method comprising the steps of: 10 parts by weight of the savoury concentrate according to the invention or the savoury concentrate obtained by the method according to the invention are mixed with 10-500 parts by weight of other dietary components.

Detailed Description

In a first aspect, the present invention relates to a savoury liquid concentrate comprising:

i) at least 45 wt.%, by weight of the total composition, of water;

ii) 10-40 wt.%, by weight of the total composition, of an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof;

iii) from 1 to 40 wt.%, based on the weight of the total composition, of a savory taste imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

iv) 2-5 wt.%, based on the weight of water, of gelatinized legume starch, which preferably has an amylose content of at least 25 wt.%,

wherein the concentrate comprises less than 0.2 wt.% xanthan gum based on the total weight of the composition, and wherein the ratio of gelatinized starch to the total starch content is at least 0.5.

Unless otherwise indicated, when reference is made herein to water content, the water content includes unbound (free) water and bound water.

The word "comprising" as used herein means "including," but not necessarily "consisting of or" consisting of …. In other words, the listed steps or options need not be exhaustive.

Unless otherwise indicated, numerical ranges expressed in the format "x to y" or "x-y" are to be understood as including x and y. When multiple preferred ranges are described in the format of "x to y" or "x-y" for a particular feature, it is understood that all ranges combining different endpoints are also contemplated. For the purposes of the present invention, ambient temperature is defined as a temperature of about 20 ℃.

Weight percent (wt.%), unless otherwise specified, is based on the total weight of the concentrate.

The term "starch" as used herein, unless otherwise indicated, refers to native, non-chemically modified starch. Starch is composed of two types of molecules: linear and helical amylose and branched amylopectin.

The term "gelatinized starch" as used herein refers to a starch that has been heat treated to cause the crystalline starch structure to change to an amorphous structure. During starch gelatinization, intermolecular bonds of starch molecules are broken in the presence of water and heat, allowing hydrogen bonding sites to bind more water. This irreversibly dissolves the starch granules. The penetration of water increases the randomness of the general starch granule structure and reduces the number and size of crystalline domains. Under polarized light microscopy, starch loses its birefringence and its cross extinction (extinction cross) during gelatinization. The extent to which the starch has an amorphous structure can be suitably determined by means of a cross-polarized light microscope. The gelatinization temperature depends on the degree of cross-linking of the amylopectin. Also, as used herein, "native starch" refers to starch that has not undergone any chemical modification (i.e., chemically modified starch). On product labels, native starch is often referred to simply as starch.

The amorphous structure of gelatinized starch can be suitably distinguished and visualized by XRT (X-ray micro-computed tomography, also known as micro-CT) or SEM (scanning electron microscope). The broken, amorphous irregular structure of gelatinized starch granules lacking birefringence can be properly identified compared to native (crystalline) starch. The amount of gelatinized starch can be determined enzymatically by the AACC 76-31.01 method.

The term "total starch content" as used herein refers to the sum of native starch + damaged/gelatinized + resistant starch. The total starch content can be measured according to ISO 15914: 2004.

The term "liquid" as used herein has its usual meaning in the art, e.g. liquid cannot retain shape once removed from a package. That is, liquid formulations are not solids or semi-solids as understood by the ordinarily skilled artisan. The term "liquid" as used herein refers to a concentrate having a viscosity of less than 2pa.s, measured at 25 ℃ at a shear rate of 30/s.

As used herein, the term "by weight of water" refers to the total water (moisture) content of the savory concentrate.

Concentrated salty and fresh food

The savoury liquid concentrate of the invention is an edible product. In other words, by "savoury liquid concentrate" in the context of the present application is meant an edible product for preparing soups, sauces, gravies, bouillons and meals. Therefore, the ingredients of the savoury concentrate are also all edible ingredients.

The savoury liquid food concentrate of the invention is designed to provide an edible product, which is a ready-to-eat product, after suitable dilution and, where appropriate, heating with the aqueous phase and optionally other ingredients. In this respect, the term "dilution" is intended to include both dissolution and dispersion, as they occur simultaneously. The ready-to-eat product (food product) is preferably a soup, sauce, gravy, bouillon and/or meal. The sauce may be part of a dish like a stew or a seasoned rice. The dilution of the concentrate of the invention is generally from 10g/L to 500g/L, more preferably from 15g/L to 350g/L, even more preferably from 20g/L to 250 g/L. The terms "savoury liquid concentrate" and "concentrate" are used interchangeably.

Preferably, the viscosity of the liquid savoury concentrate of the invention is less than 2pa.s, preferably less than 1 pa.s. More preferably 200-600 mPas, measured at 25 ℃ at a shear rate of 30/s. Preferably, the savoury liquid concentrate has a viscosity of less than 15pa.s, preferably less than 14pa.s, more preferably less than 12pa.s, measured at a shear rate of 1/s at 25 ℃.

According to a particularly preferred embodiment, the savoury concentrate of the invention is in the form of a clear solution. By "clear solution" is meant the clarity of a sample as assessed by eye (i.e., visually). The transparent liquid appears so because it does not scatter or hardly scatters visible light. In the context of the present invention, the "clarity" may be determined using, for example, the whiteness index measured with a spectrophotometer (e.g. spectrophotometer CM5, Konica Minolta). Clarity can also be assessed using a colorimeter using ASTM E313-15E1, standard specifications for yellowness and whiteness indices calculated from instrumentally measured color coordinates (ASTM International, West Conshohocken, PA, 2015). After filtering the liquid concentrate of the present invention to remove particles (e.g., herbs, spices, etc.) having a diameter of less than 3000 microns dispersed in the savory concentrate, the clarity of the savory concentrate is suitably determined. The higher the Whiteness Index (WI) value, the clearer the solution; the lower the value, the whiter the solution. Thus, in a preferred embodiment, the savoury liquid concentrate of the invention is a clear solution, i.e. preferably having a WI (E313-96/(D65)) of more than 40, more preferably more than 50, even more preferably more than 60.

The savoury concentrate of the invention is shear stable. As used herein, shear stability means that the product does not become more liquid after shearing when measured at a distance value of 10s at 25 ℃ using a Bostwick consistometer.

The savoury liquid concentrate preferably comprises at least 50 wt.% water, more preferably at least 55 wt.% water, even more preferably at least 65 wt.% water, based on the weight of the concentrate.

Preferably, the savoury concentrate comprises 2.5-4.5 wt.% gelatinised starch, more preferably 3-4 wt.% gelatinised starch, based on the weight of the water of the concentrate of the invention.

Preferably, the gelatinised legume starch has an amylose content of 25-65 wt.%, more preferably 30-60 wt.%, even more preferably 35-55 wt.%, based on the dry legume starch.

Advantageously, the amylose content is preferably greater than 28 wt.%, preferably greater than 30 wt.%, even more preferably greater than 35 wt.%, based on the dry legume starch.

Amylose content can be determined according to the method disclosed below: bank, C.T.Greenwood, D.D.Muir.the characteristics of research and matters components part 3 The technical of semi-micro, differential, positional, iodine and factor improvement it starch23(4),1971,118-124。

In one embodiment, at least 75 wt.% is provided by gelatinized legume starch, preferably at least 90 wt.%, even more preferably at least 95 wt.%, based on the total starch content. In other words, at least 75 wt.%, preferably at least 90 wt.%, more preferably at least 95 wt.% of the total starch present is provided by the gelatinized legume starch.

In another preferred embodiment, the gelatinized starch is a native legume starch. Preferably, the concentrate is substantially free of chemically modified starch. In other words, the savoury concentrate comprises less than 1 wt.% chemically modified starch.

Suitable (native) legume starches may be derived from legume fruit seeds. Suitable sources of legume starch are selected from the following legumes: soybean (Glycine max), kidney bean (Phaseolus), pea (Pisum sativum), chickpea (Cicer arietinum), peanut (Arachis hypogaea), carob bean (Ceratonia 8ilique), pigeon pea (Cajanus cajan), lentil (Lens culinaris), cowpea (Vigna unguiculata), or combinations thereof. Preferably, the legume is selected from the group consisting of peas, pigeon peas, chickpeas, lentils and cowpeas, or a combination thereof.

In another preferred embodiment, the gelatinized starch is a native legume starch, wherein the legume belongs to the genus pisum.

In a preferred embodiment, at least 50 wt.% is provided by pea starch, more preferably at least 75 wt.% is from pea starch, even more preferably at least 90 wt.% is from pea starch, based on total gelatinized starch, most preferably 100 wt.% pea starch.

Typically, the gelatinised legume starch is provided by a legume starch component comprising at least 50 wt.% starch, more preferably at least 60 wt.% starch, even more preferably at least 70 wt.% starch, still more preferably at least 80 wt.% starch, most preferably at least 90 wt.% starch, based on dry matter of the starch component.

Preferably, the savoury concentrate is substantially free of legume flours. Preferably, the savoury concentrate comprises less than 5 wt.%, more preferably less than 2 wt.%, even more preferably less than 1 wt.%, most preferably less than 1 wt.% of legume meal.

The savoury concentrate is substantially free of xanthan gum, i.e. the savoury concentrate comprises less than 0.2 wt.% xanthan gum, based on the weight of the total composition. Preferably, the savoury concentrate comprises less than 0.1 wt.% xanthan gum, based on the weight of the total composition.

The relative amount of gelatinized starch is at least 0.5, preferably at least 0.6, more preferably at least 0.7, and most preferably at least 0.8 based on the total starch content. The total Starch content (native + Damaged/gelatinized + resistant) can be measured according to ISO 15914:2004, and the gelatinized Starch content can be measured according to AACC 76-31.01(Determination of Damaged Starch-Spectrophotometric Method).

In one embodiment of the invention, the concentrate comprises at most 2.5 wt.% non-gelatinised starch, based on the weight of water, more preferably at most 2.0 wt.%, even more preferably at most 1.0 wt.%, based on the weight of water. If used, the non-gelatinized starch is selected from corn starch, potato starch, waxy potato starch, tapioca starch, rice starch or glutinous rice starch. According to one embodiment, the savoury concentrate is substantially free of non-gelatinized starch. By "substantially free" it is meant that the composition comprises less than 5 wt.% non-gelatinized starch, based on the weight of water, more preferably less than 3 wt.%, even more preferably less than 1.5 wt.%, still more preferably less than 1.0 wt.%, most preferably less than 0.5 wt.% non-gelatinized starch, based on the weight of water.

According to an embodiment, the amount of edible salt is 15-35 wt.%, preferably 20-30 wt.%, based on the weight of water.

The savoury liquid concentrate of the invention may comprise fat and/or oil. Thus, in a preferred embodiment, the amount of fat and/or oil is 1-10 wt.%, more preferably 2-8 wt.%, even more preferably 3-6 wt.%, based on the weight of the total composition.

Unless otherwise indicated, the terms "fat" or "oil" are used interchangeably. The terms "fat" and "oil" as used herein refer to a glyceride selected from the group consisting of a triglyceride, a diglyceride, a monoglyceride, a phosphoglyceride, free fatty acids, and combinations thereof.

Preferably, at 20 deg.C (N)₂₀) The solid fat content of the fats and/or oils used in the concentrate according to the invention is less than 40%, preferably less than 20%. Use of Animal and vegetable faces and oils-The solid fat content can be suitably determined by the method described in the Determination of solid fat content by pulsed NMR-Part 1: Direct method-ISO 8292-1: 2008.

Preferably, the savoury liquid concentrate comprises at least 50 wt.% liquid oil, more preferably at least 75-95 wt.%, even more preferably 85-90 wt.%, based on the total weight of fat and/or oil. The term "liquid oil" as used herein refers to a fat that is liquid at 20 ℃. Suitable liquid oils include, but are not limited to, sunflower oil, soybean oil, rapeseed oil, corn oil, olive oil, cottonseed oil, safflower oil, palm oil, and combinations thereof.

Preferably, the savoury liquid concentrate comprises:

i) at least 50 wt.%, by weight of the total composition, of water;

ii) 20-40 wt.%, by weight of the total composition, of an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof;

iii) 1-20 wt.%, based on the weight of the total composition, of a savory flavor imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

iv) 2-4 wt.%, based on the weight of water, of gelatinised native pea starch, preferably having an amylose content of at least 25 wt.%, based on dry starch,

wherein the concentrate comprises less than 0.2 wt.% xanthan gum based on the total weight of the composition, and wherein the ratio of gelatinized starch to the total starch content is at least 0.5.

The savoury liquid concentrate of the invention may comprise undissolved ingredients that are visible and dispersed throughout the concentrate. Thus, in an embodiment, the savoury concentrate comprises 1-35 wt.% of a particulate plant material selected from herbs, spices, vegetables and combinations thereof. The savoury concentrate preferably contains 5-30 wt.%, more preferably 10-25 wt.% of particulate plant material selected from herbs, spices, vegetables and combinations thereof.

The inclusion of high levels of fine particulate plant material may adversely affect the properties of the savoury concentrate, such as turbidity. Thus, the savoury concentrate preferably contains no more than 20 wt.%, preferably no more than 15 wt.%, more preferably no more than 10 wt.%, even more preferably no more than 5 wt.% of particulate plant material having a diameter of less than 1000 microns, more preferably less than 500 microns, even more preferably less than 100 microns.

Preferably, components i) to iv) of the composition represent at least 70 wt.%, more preferably at least 80 wt.%, even more preferably at least 90 wt.% of the savoury concentrate.

Method of producing a composite material

In a second aspect, the present invention relates to a process for preparing a liquid concentrate as defined herein, the process comprising combining:

a) combining a non-gelatinized legume starch, preferably having an amylose content of at least 25 wt.%, based on dry starch, with water, an edible salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof, and a savory flavor imparting ingredient selected from the group consisting of glutamate, 5' -ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid, and combinations thereof,

b) heating the mixture of step a) at a temperature of at least 70 ℃.

Preferably, the non-gelatinized starch is a native legume starch. Typically, native legume starches exhibit a "C" polymorphism as determined by X-ray diffraction. The "form C" polymorph is intermediate between the "form a" polymorph and the "form B" polymorph. Preferably, the native legume starch exhibits the "C" polymorph and contains 10-50% of the B polymorph. X-ray diffraction of legume Starches is known to the skilled worker and can be carried out using known methods, as described, for example, in P.Colonna, A.Buleon, C Mercier, Pisum sativum and Vicia faba Carbohydrates: Structural students of Starches, Journal of Food Science,46(1): 8893 August 2006.

Preferably, the legume starch has a crystallinity of at least 10%. Preferably, the crystallinity is at least 15%, preferably at least 20%. Typically, native legume starches have a crystallinity of 10 to 50%, more preferably 15 to 45%.

In another preferred embodiment, the non-gelatinized starch comprises at most 2 wt.%, preferably at most 1 wt.% protein, based on dry starch.

In a particularly preferred embodiment, the non-gelatinized starch comprises at most 2 wt.%, preferably at most 1 wt.% of legume protein, based on dry starch.

Preferably, the mixture is heated at a temperature of 70-85 ℃ for at least 5 minutes, more preferably at least 8 minutes, even more preferably 10 to 25 minutes.

Alternatively, the mixture is heated at a temperature of at least 90 ℃, more preferably at least 95 ℃ for less than 5 minutes, more preferably less than 3 minutes, even more preferably less than 2 minutes.

Preferably, the legume starch has a volume weighted mean diameter of from 2 to 40 microns, more preferably from 5 to 30 microns.

Typically, the starch is added in powder form, wherein at most 20%, preferably at most 15%, more preferably at most 10% of the particles are retained by a sieve having a pore size of 200 microns.

The description of the savoury concentrate components applies mutatis mutandis to the components used in the process for preparing the savoury concentrate as defined herein.

In a third aspect, the present invention relates to a savoury liquid concentrate, wherein the concentrate is a seasoning, sauce, soup, bouillon, broth or gravy.

Another aspect of the invention relates to a method of preparing a meal, the method comprising the steps of: mixing 1 part by weight of the savoury concentrate according to any of claims 1-13 with 1-50 parts by weight of other dietary components.

Preferably, 1 part by weight of the savoury concentrate is mixed with 1-40 parts by weight of the aqueous liquid. Examples of ready-to-eat products that can be prepared in this way include soups, sauces, gravies and meals.

According to one embodiment, the savoury concentrate is mixed with a hot aqueous liquid at a temperature of at least 50 ℃, preferably at least 70 ℃.

According to another embodiment, the savoury concentrate is mixed with cold water having a temperature below 30 ℃ and the resulting mixture is subsequently heated to a temperature above 70 ℃.

Preferably, the process of the invention comprises mixing 1 part by weight of the savoury concentrate with 4 to 20 parts by weight of the aqueous liquid.

The aqueous liquid mixed with the savoury concentrate typically contains at least 70 wt.%, more preferably at least 80 wt.% water.

The invention is further illustrated by the following non-limiting examples.

Examples

Example 1

Samples 1-5 were prepared by adding the starch component and NaCl (if used) to water and mixing using Thermomix TM31 at 30 ℃ and shear level 3, then heating the mixture to 85 ℃ and holding the temperature for 3min at shear level 3, and finally heating to 98 ℃ and holding the temperature for 1min at shear level 3. The samples were cooled to room temperature and then evaluated for visual appearance.

The macroscopic clarity of the starch solutions tested was examined by trained panelists at room temperature. The starch solution comprises native gelatinised starch, water and salt in concentrations (in wt.%) as defined in table 1:

TABLE 1

¹Corn starch

²Pea starch Roquette fres

³Natural potato starch

The clarity of native pea starch and native potato starch in a high salt solution is measured using the whiteness index measured with a spectrophotometer (e.g. spectrophotometer CM5, Konica Minolta (transmittance, measured pore diameter: 30mm LAV)). Equipment: spectrophotometer CM5, Konica Minolta:

measurement: transmittance (activated haze)

Measurement of pore size: 30mm (LAV ═ large aperture view)

The samples were measured after calibration of the apparatus. The sample was inverted gently twice before filling into the cuvette. White and black were measured. The whiteness index was used to evaluate the whiteness. The concentrations and results are given in table 2.

TABLE 2

Both solutions clarified satisfactorily. Subsequently, the clarity of the savoury solution of native pea starch at different starch and salt concentrations was measured. The results are presented in table 3 (wt%, based on moisture):

TABLE 3

Anhydrous citric acid in sufficient amount to 100

The higher the WI value, the clearer the solution. The solution comprising gelatinised native pea starch showed good clarity in the presence of salt.

Example 2

The shear effect and transparency of liquid savoury solutions comprising gelatinized native potato starch and gelatinized native pea starch were compared.

Transparency was measured as described in example 1. The pH of the solution was 5.

Sheared and uncut samples were prepared as follows:

1. water is filled in the container;

2. mixing a premix of the dry ingredients at 30 ℃ at shear level 3 using Thermomix TM 31;

3. heating the mixture to 85 ℃ at a shear level of 3 and maintaining the temperature for 3 min;

4. heating to 98 deg.C under the same shear level of 3, and maintaining the temperature for 1 min;

5. applying shear at a shear level of 5 (about 2000rpm) for 2 min;

6. transferring the mixture to a vessel of a HotmixPRO device for cooling;

7. cooling after the pasteurization step;

8. cooling with a connected stirrer tool at a shear level of 1F, set to a temperature of 30 ℃; to ensure sufficient shear agitation with a cooling rate of about 1-1.7 ℃/min;

9. fill samples were filled into appropriate containers at 30 ℃.

Uncut samples (i.e., "before cut") were produced under the same conditions, but without step 5.

The shear effect is determined using a Bostwick consistometer, a 50g fill weight, and a distance value after 10s at 25 ℃. Bostwick values are in millimeters.

The results are shown in table 4.

TABLE 4

Both samples 14 and 15 clarified satisfactorily at 20 wt.% NaCl. After the shear was applied, the consistency of sample 14 was acceptable because sample 14 did not become more liquid after the shear was applied, while sample 15 (potato starch) was unacceptably thin.

Example 3

The transparency and shear effect of the native gelatinised pea starch solution containing the liquid oil were tested. The compositions tested are shown in table 5.

TABLE 5

*Roquette Freres

A savoury concentrate was prepared using Thermomix TM31 for cooling: HotmixPRO, 2000g batch, was prepared using the following steps:

1. adding water to the vessel and starting heating

2. Add premix of dry ingredients at 30 ℃ and shear level 3

3. The mixture was heated to 85 ℃ at a shear level of 3

4. Oil addition at shear level 3

5. Heating to 85 deg.C, and maintaining the temperature at 85 deg.C for 3min

6. Further heating to 98 deg.C at a shear level of 3 deg.C and maintaining the temperature for 1min

7. Transferring the product for cooling to a container of a Hotmix apparatus

8. A cooling step, setting the temperature to 30 ℃, connecting the stirrer tool to the knife at a shear level of 1F to ensure sufficient shear stirring, the resulting cooling rate being about 1 ℃ to 1.7 ℃/min, depending on the formulation

9. The sample is filled into a suitable container at the target temperature (e.g. 30 ℃) and closed/sealed.

Evaluation was performed 1 day after preparation: color measurement (whiteness) evaluation was performed as in example 1. The shear effect (Bostwick value) was performed as in example 2.

The results are shown in table 6.

TABLE 6

Before cutting

After ^1 day

Example 4

A liquid savoury concentrate according to the invention was prepared having a composition according to table 7:

TABLE 7

	wt.％
		Water (W)	66.53
Salt (salt)	16.63
		Pea starch	2.77
Candy	2.83
		Monosodium glutamate	6.65
50:50 mixture of disodium inosinate and disodium guanylate	0.67
		Yeast extract	2.08
Chicken meat extract	1.75
		Citric acid	0.08

*Roquette Freres

A savoury concentrate was prepared using Thermomix TM31 for cooling: HotmixPRO, 2000g batch, was prepared using the following steps:

1. adding water to the vessel and starting heating

2. Add premix of dry ingredients at 30 ℃ under shear level 3

3. The mixture was heated to 85 ℃ at a shear level of 3 ℃ and held at temperature for 3min

4. Further heating to 98 deg.C at a shear level of 3 deg.C and maintaining the temperature for 1min

5. Transferring the product for cooling to a container of a Hotmix apparatus

6. Cooling, setting the temperature to 30 ℃, connecting the stirrer tool to the knife at a shear level of 1F to ensure sufficient shear stirring, the resulting cooling rate being about 1 ℃ to 1.7 ℃/min depending on the formulation

7. Filling the sample into a suitable container at a target temperature (e.g. 30 ℃) and closing/sealing

Evaluation was performed 1 day after preparation: color measurement (whiteness) evaluation was performed as in example 1. The shear effect (Bostwick value) was performed as in example 2.

The results are shown in Table 8.

TABLE 8

Before cutting

After ^1 day

The savoury concentrate is light brown and clear in appearance.

Example 5

The savoury concentrate of example 8 of WO 2017/046301 has been duplicated as a comparative example. The composition of the concentrate is given in table 4:

TABLE 4

1: a: physically modified corn starch-Novation 2300; b-physically modified corn starch-Novation 300

2: non-gelatinized pea starch from the supplier Roquette

The concentrate was prepared using the following method described in example 8 of WO 2017/046301:

-adding a first starch (physically modified corn starch-Novation 2300) to water with mixing at about 50 ℃;

-heating the mixture to a temperature of at least 90 ℃ for at least 2 minutes;

-adding salt to the mixture and pasteurizing at a temperature of at least 72 ℃ for at least 5 minutes;

-after cooling the mixture to about 40 ℃, adding a second starch (pea starch) with further mixing;

filling the composition into containers (test tubes and beakers).

The resulting savoury concentrate a was a white opaque (not clear) mass that maintained shape when stored and removed from the tube.

Savoury concentrate B was prepared as concentrate a. Shear stability was evaluated by subjecting the concentrate to shear (2 min at shear level 5 in Thermomix TM31 as per example 2 above). The results are presented in table 5:

TABLE 5

	Bostwick value (mm)
		Before B shearing	73
After B shearing	130