Shelf-stable cooking aid and a process for its preparation

Patent metadata

Field	Value
Publication number	US-9936722-B2
Application number	US-201414573684-A
Country	US
Kind code	B2
Filing date	Dec 17, 2014
Priority date	Sep 3, 2004
Publication date	Apr 10, 2018
Grant date	Apr 10, 2018

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.

First claim

The invention claimed is:

1. A shelf-stable concentrate cooking aid comprising:
a meat hydrolysate comprising:
MSG in an amount from about 1.0% to about 2.0% by weight;
IMP in an amount from about 0.05% to about 0.1%;
GMP in an amount from about 0.05% to about 0.1%;
sodium chloride;
between 10 and 20% by weight of food derived acids; and
between 20 and 45% by weight macromolecules comprising proteins and fats, the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids, the macromolecules are provided by a raw meat product used to produce the meat hydrolysate.

2. The shelf-stable concentrate cooking aid of claim 1 , wherein the shelf-stable concentrate cooking aid is in a form selected from the group consisting of cube, powder, granule, liquid, and combinations thereof.

3. The shelf-stable concentrate cooking aid of claim 1 , wherein the food derived acids are natural food derived acids selected from the group consisting of organic acids, amino acids, dipeptides, and combinations thereof.

4. The shelf-stable concentrate cooking aid of claim 3 , wherein the amino acids and dipeptides are selected from the group consisting of lysine, carnosine, asparagine, alanine, glutamine, phenylalanine, aspartic acid, ornithine, glutamic acid, and combinations thereof.

5. The shelf-stable concentrate cooking aid of claim 3 , wherein the organic acids are selected from the group consisting of lactic acid, citric acid, acetic acid, malic acid, and combinations thereof.

6. The shelf-stable concentrate cooking aid of claim 1 , wherein the proteins are selected from the group consisting of collagen, gelatin, myosin, actin, and combinations thereof.

7. The shelf-stable concentrate cooking aid of claim 1 , wherein the shelf-stable concentrate cooking aid has a structure in an aqueous phase with molecular aggregates comprising coacervates formed by the proteins and the fats having inclusion of aqueous phase.

8. The shelf-stable concentrate cooking aid of claim 1 , wherein the amount of the fats is between 0.2 and 15%.

9. The shelf-stable concentrate cooking aid of claim 1 , wherein the shelf-stable concentrate cooking aid has a free fatty acid content between 1.9 and 3.2%.

10. The shelf-stable concentrate cooking aid of claim 1 , wherein the sodium chloride is provided by the raw meat product used to produce the shelf-stable concentrate cooking aid.

11. A method comprising adding a shelf-stable concentrate cooking aid to a culinary product, the shelf-stable concentrate cooking aid comprising a meat hydrolysate having sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%; between 10 and 20% by weight of food derived acids; and between 20 and 45% by weight macromolecules comprising proteins and fats, the culinary product 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 the culinary product, the proteins are present in the shelf-stable concentrate cooking aid in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate.

12. A process for the preparation of a shelf-stable cooking aid, the process comprising:
milling;
enzymatically hydrolyzing the meat with enzymes to form a meat hydrolysate;
stopping the hydrolysis by inactivating the enzymes with a temperature increase and
concentrating the meat hydrolysate to at least partially form the shelf-stable cooking aid, the shelf-stable cooking aid comprising sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% by weight of food derived acids, and between 20 and 45% by weight macromolecules comprising proteins and fats, the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids and the macromolecules in the shelf-stable cooking aid are provided by the meat.

13. The process of claim 12 , wherein after the hydrolysis, the mixture is dried into any physical form.

14. A process for preparing a product comprising a shelf-stable concentrate cooking aid, the process comprising:
forming the shelf-stable concentrate cooking aid by mixing sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% by weight of food derived acids, and between 20 and 45% by weight macromolecules comprising proteins and fats, the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate, the proteins are present in the shelf-stable concentrate cooking aid in an amount from about 8% to about 20%; and
combining the shelf-stable concentrate cooking aid with additional ingredients to form the product.

15. A method for imparting and/or enhancing taste in a meal comprising adding a natural cooking aid comprising a meat hydrolysate having sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% by weight of food derived acids, and between 20 and 45% by weight macromolecules comprising proteins and fats, the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate, to a meal in a quantity of from 0.001 to 10% based on a total weight of the meal, the proteins are present in the natural cooking aid in an amount from about 8% to about 20%.

16. A method of conveniently providing a desired characteristic to a food by a natural ready-to-use cooking aid comprising a meat hydrolysate, the method comprising:
mixing sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% in weight of natural food derived acids, and between 20 and 45% of naturally derived macromolecules comprising proteins and fats, to form the natural ready-to-use cooking aid, the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate; and
adding the natural ready-to-use cooking aid to the food.

17. The method of claim 11 , wherein the raw meat product is selected from the group consisting of pork, veal, beef, lamb, chicken, duck, and combinations thereof.

Assignees

• Nestec Sa

Inventors

• Lien Wen Sze
• Gao Zhu
• Wang Yong Fu
• Lado Beatrice
• Jin Yan Xi
• Robert Fabien
• Bousbaine Ahmed
• Rekhif Nadji
• Brimelow Christopher

Classifications

• A23L27/33

  containing sugars or derivatives · CPC title

• A23L27/235

  containing also amino acids · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• A23L27/34

  Sugar alcohols · CPC title