Semi-solid food concentrate in the form of a paste or a gel

Patent metadata

Field	Value
Publication number	US-9622503-B2
Application number	US-201113979209-A
Country	US
Kind code	B2
Filing date	Dec 16, 2011
Priority date	Jan 17, 2011
Publication date	Apr 18, 2017
Grant date	Apr 18, 2017

Abstract

A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.

First claim

The invention claimed is:

1. A semi-solid food concentrate in the form of a gel or a paste comprising:
a) a salt-sensitive gum selected from the group consisting of alginate, gellan, iota-carrageenan, kappa-carrageenan, lambda-carrageenan, and mixtures thereof,
b) salt in an amount from 8 wt % to 25 wt % based on the weight of the semi-solid food concentrate;
wherein the amount of the salt is sufficient to keep the salt-sensitive gum in a salted-out state,
c) a salt-stable structuring material selected from the group consisting of a salt-stable gelling system, gums, vegetable powder, plant puree, plant fibre, fat and mixtures thereof;
wherein, when the salt-stable gelling system is added to water having a salt content of 8 wt % to 25 wt %, the salt-stable gelling system forms a shape stable gel; and
d) water,
wherein the semi-solid food concentrate, after dilution in water between 8 and 20 times based on the weight of the semi-solid food concentrate, results in a ready-to-eat end product;
wherein the ready-to-eat end product has a viscosity of greater than 20 mPa·s at 20° C.,
and wherein the salt-stable structuring material is not konjac mannan alone.

2. The semi-solid food concentrate according to claim 1 ,
wherein the salt-sensitive gum is present in an amount of from 0.2 wt % to 35 wt %, based on the weight of the semi-solid food concentrate,
wherein the salt is NaCl
wherein the water is present in an amount of from 20 wt % to 91.5 wt %, based on the weight of the semi-solid food concentrate.

3. The semi-solid food concentrate according to claim 1 , wherein the salt-stable gelling system comprises at least one of modified starch, gelatin combined with starch, xanthan gum combined with a glucomannan, xanthan gum combined with a galactomannan, and mixtures thereof.

4. The semi-solid food concentrate according to claim 1 , wherein the gums comprises at least one of locust bean gum, guar gum, cassia gum, tara gum or mixtures thereof.

5. The semi-solid food concentrate according to claim 1 , wherein the salt-sensitive gum is selected from the group consisting of alginate, gellan, iota-carrageenan, and mixtures thereof.

6. The semi-solid food concentrate according to claim 1 , wherein the salt-sensitive gum is alginate and gellan.

7. The semi-solid food concentrate according to claim 1 , wherein an elastic modulus G′ of the semi-solid food concentrate is higher than a viscous modulus G″ of the semi-solid food concentrate.

8. The semi-solid food concentrate according to claim 1 , further comprising starch, wherein a total amount of the gums and the starch together is greater than 4 wt %, based on the weight of the semi-solid food concentrate.

9. The semi-solid food concentrate according to claim 1 , further comprising non-gelatinised starch in an amount of from 5 to 30 wt %, based on the weight of the gelled food concentrate.

10. The semi-solid food concentrate according to claim 1 , wherein the viscosity of the ready-to-eat end product is 20 mPa·s to 1,000 mPa·s at 20° C.

11. The semi-solid food concentrate according to claim 1 , comprising:
wherein the salt-sensitive gum is at least one of 0.2 to 2.0 wt % gellan, 2 and 8 wt % alginate or a mixture thereof, based on the weight of the semi-solid food concentrate,
whereby wherein the salt is NaCl and
wherein the NaCl is present in an amount of from 9 wt % to 20 wt %, based on the weight of the semi-solid food concentrate,
wherein the salt-stable structuring material is xanthan gum and locust bean gum,
wherein the xanthan gum and the locust bean gum are present in a total amount of from 0.1 wt % to 10 wt %, based on the weight of the water in of the semi-solid food concentrate,
wherein the water is present in an amount of from 20 wt % to 91.5 wt %, based on the weight of the semi-solid food concentrate.

12. The semi-solid food concentrate according to claim 11 , wherein NaCl is present in an amount of from 9 wt % to 18 wt %, based on the weight of the semi-solid food concentrate.

13. The semi-solid food concentrate according to claim 11 , wherein the salt-stable structuring material is present in an amount of from 0.2 wt % to 7 wt %, based on the weight of the semi-solid food concentrate.

14. The semi-solid food concentrate according to claim 11 , wherein the salt-stable structuring material is present in an amount of from 0.5 wt % to 5 wt %, based on the weight of the semi-solid food concentrate.

15. The semi-solid food concentrate according to claim 11 , wherein the salt-stable structuring material is present in an amount of from 0.8 wt % to 3 wt %, based on the weight of the semi-solid food concentrate.

16. The semi-solid food concentrate according to claim 11 , wherein the water is present in an amount of from 30 wt % to 70 wt %, based on the weight of the semi-solid food concentrate.

17. The semi-solid food concentrate according to claim 11 , wherein the water is present in an amount of from 40 wt % to 65 wt %, based on the weight of the semi-solid food concentrate.

Assignees

• Popp Alois Konrad
• Silva Paes Sabrina
• Vreeker Robert
• Conopco Inc

Inventors

• Popp Alois Konrad
• Silva Paes Sabrina
• Vreeker Robert

Classifications

• A23L29/256

  from seaweeds, e.g. alginates, agar or carrageenan · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23L29/272

  Gellan · CPC title

• A23L23/10

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

• A23L29/238

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