Savoury concentrate comprising inorganic salt, fat and polysaccharide gums

Patent metadata

Field	Value
Publication number	US-2018199604-A1
Application number	US-201615746527-A
Country	US
Kind code	A1
Filing date	Jun 30, 2016
Priority date	Jul 31, 2015
Publication date	Jul 19, 2018
Grant date	—

Abstract

The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.2-4.8 wt. % of xanthan gum; d) 0.2-4.8 wt. % polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof; e) 0-25 wt. % of glutamate component; f) 0-25 w. % starch component; g) 0-20 wt. % of sugar; h) 0-45 wt. % of vegetable matter; wherein the components a) to f) together constitute at least 55 wt. % of the savoury concentrate; and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt. %. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.

First claim

1 . A savoury concentrate comprising the following components:
a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.2-4.8 wt. % of xanthan gum; d) 0.2-4.8 wt. % polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof; e) 0-25 wt. % of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof; f) 0-25 w. % starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof; g) 0-20 wt. % of sugar selected from monosaccharides, disaccharides and combinations thereof; h) 0-45 wt. % of vegetable matter selected from vegetables, herbs, spices and combinations thereof; i) 0-10 wt. % water;
wherein the savoury concentrate is a granulate or a shaped article; wherein the components a) to f) together constitute at least 55 wt. % of the savoury concentrate;
and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt. %.

2 . (canceled)

3 . Savoury concentrate according to claim 1 , wherein the concentrate is a shaped article having a weight of 2-50 g, said shaped article comprising the following components:
a) 35-70 wt. % inorganic salt; b) 5-60 wt. % fat, said fat having a solid fat content at 20° C. (N 20 ) of at least 5%; e) 0-20 wt. % of the glutamate component.

4 . Savoury concentrate according to claim 1 , wherein the concentrate is a granulate having a mass weighted average diameter in the range of 0.1-5 mm, said granulate comprising the following components:
a) 35-85 wt. % inorganic salt; b) 3-20 wt. % fat; e) 2-20 wt. % of the glutamate component.

5 . Savoury concentrate according to claim 1 , the components a) to i) together constitute at least 75 wt. % of the savoury concentrate.

6 . Savoury concentrate according to claim 1 , wherein the inorganic salt is selected from sodium chloride, potassium chloride and combinations thereof.

7 . Savoury concentrate according to claim 1 , wherein the savoury concentrate contains 3-20 wt. % of the starch component.

8 . Savoury concentrate according to claim 6 , wherein the starch component is native starch.

9 . Savoury concentrate according to claim 1 , wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.8-4 wt. %.

10 . Savoury concentrate according to claim 1 , wherein the polysaccharide gum is guar gum.

11 . A method of preparing a savoury product selected from a broth, a bouillon, a soup, a sauce or a gravy, said method comprising the addition of a savoury concentrate according to claim 1 .

12 . A process of preparing a savoury concentrate according to claim 1 , said process comprising:
providing a savoury concentrate mixture containing:
22-85 wt. % inorganic salt;
2-60 wt. % fat;
0.2-4.8 wt. % of xanthan gum;
0.2-4.8 wt. % of polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof;
optional further components;
 wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate mixture in a concentration of 0.6-5 wt. %; and converting the savoury concentrate mixture into shaped articles or granules.

13 . Process according to claim 11 , wherein the process comprises compressing the savoury concentrate mixture into shaped articles or granules.

14 . Process according to claim 11 , wherein the process comprising incorporating xanthan gum in the form of a powder having a mass weighted average diameter of 100-500 μm.

15 . (canceled)

Assignees

• Conopco Inc Dba Unilever

Inventors

• Gencaslan Alper
• Mellema Michel
• Oliveira Marcelo

Classifications

• A23V2250/5086

  Xanthan · CPC title

• A23L29/238

  from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231) · CPC title

• A23V2250/5066

  Konjak · CPC title

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title

• A23L23/10 Primary

  Soup concentrates, e.g. powders or cakes · CPC title