CN109068703A - Salty fresh complex food comprising gel piece - Google Patents
Salty fresh complex food comprising gel piece Download PDFInfo
- Publication number
- CN109068703A CN109068703A CN201780026061.7A CN201780026061A CN109068703A CN 109068703 A CN109068703 A CN 109068703A CN 201780026061 A CN201780026061 A CN 201780026061A CN 109068703 A CN109068703 A CN 109068703A
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- CN
- China
- Prior art keywords
- weight
- food
- gel piece
- complex
- gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 239000002245 particle Substances 0.000 claims abstract description 76
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- 239000003349 gelling agent Substances 0.000 claims abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to salty fresh complex foods, and it includes the gel pieces that at least mesh size of 35 weight % is 0.2-10mm；The mesh size of 0.2-55 weight % is the food particle based on tissue of 0.2-10mm；The lipophilic materials of the covering gel piece and the food particle based on tissue of at least 2 weight %；The salty fresh complex food has consisting of: the water of -20-75 weight %；The oil of -2-30 weight %；The taste contribution component of -0.1-40 weight % is selected from glutamic acid, 5 '-ribonucleotides, sucrose, glucose, fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof；In terms of the weight of water, the gelling agent of 0.5-20%；Every 100g food 35-1100mmol's is selected from Na+、K+And combinations thereof alkali metal cation.The complex food can by it is various it is attractive in the form of and quality provide.In addition, the product is easy to dosage, especially when lipophilic materials are liquid or liquefaction.The product can be compatibly applied on canteen as seasoning, be used to prepare meat soup, broth, sauce, gravy, sauce or glaze as additive or concentrate.
Description
Technical field
The present invention relates to salty fresh (savoury) complex foods, and it includes the gel pieces that mesh size is 0.2-10mm；Sieve mesh
The food particle based on tissue having a size of 0.2-10mm；And lipophilic materials, wherein the gel piece and it is described be based on tissue
Food particle covered by the lipophilic materials.
Complex food of the invention can be eaten as former state or it may be used as seasoning, additive or concentrate.
Background technique
Compound salty fresh food containing gel is well known in the art.For example, US 4,844,922 describes low fat
Fat meat mincing food, wherein non-oil hot melt gel dispersion is in low-fat minced meat, and wherein, the hot melt gel is being lower than it
At a temperature of fusing point, the amount relative to meat mincing is about 1 weight % to about 25 weight %, and the average particle size for heating gel is meat mincing
About 0.1 to about 3 times of the granularity of grain.
EP-A 0 479 126 describes low-calorie diet, and it includes coagulated by chopping heat irreversible coagulation by described
The gel particle that object generates is tied, the glucomannans that the coagulation includes is as main component.The embodiment of the patent application
Describe application of the gel particle of glucomannans coagulation in broth.Examples 2 describe by corn oil and emulsifier
It is added in the gel particle of neutral glucomannans coagulation, then with high-speed stirred.
US 5,456,937 describes the method for flavouring beverages or food comprising being formed includes gellan gum and one kind or more
The spherical seasoning pearl of the gelling of kind flavoring agent, and the pearl is added in beverage or food.The embodiment of the United States Patent (USP) describes
The vinegar pearl in mayonnaise or baste can be mixed.
Salty fresh concentrate based on gel is described in WO 2012/097940.The international patent application describes gel shape
The salty fresh food object concentrate of the packaging of formula, based on without packaging total food concentrate weight, it includes:
The NaCl of 2 weight % to 15 weight %,
Water,
A effective amount of gelling agent,
The liquid polyol of 5 weight % to 60 weight %,
Non-gelatinized starch.
JP 2015181360 describes the application of the preparation and these gel pieces of saliferous gel piece in catsup,
Concentration is 21 weight % or 31 weight %.
Summary of the invention
Inventor developed salty fresh complex food, it can eat or can be used as former state seasoning or concentrate is used
In the taste and/or appearance that improve various food.Complex food have can by it is various it is attracting in the form of and quality provide it is excellent
Point.In addition, product has shelf stabilities and is easy to dosage (dose).
Salty fresh complex food includes that at least mesh size of 35 weight % is the gel piece of 0.2-10mm；0.2-55 weight %
Mesh size be 0.2-10mm the food particle based on tissue；At least covering gel piece of 2 weight % and described
The lipophilic materials of food particle based on tissue；The salty fresh complex food has consisting of:
The water of 20-75 weight %；
The oil of 2-30 weight %；
The taste contribution component of 0.1-40 weight %, selected from glutamic acid, 5 '-ribonucleotides, sucrose, glucose,
Fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof；
In terms of the weight of water, the gelling agent of 0.5-20%；
Every 100g food 35-1100mmol's is selected from Na+、K+And combinations thereof alkali metal cation.
The fact that sticked together due to the particle (gel piece and based on the food particle of tissue) in product, of the invention is salty
Fresh complex food can have the consistency for being easy to dip.In addition, joint product can following form provide, can from storage bag or
It is squeezed out in pipe without oil separation or syneresis.
Salty fresh complex food of the invention is surprisingly stable.Complex food shown during storage almost without or
There is no syneresis or oil separation, and oxidative damage is effectively minimized, especially if product has high tightness.
Due to the dipping property and attracting appearance of taste contribution ingredient, complex food in gel piece, can be suitble to
Ground is as seasoning applied to canteen or as additive application.Alternatively, complex food may be used as concentrate, such as making
When being added in hot water in standby meat soup, broth, sauce, gravy, sauce or glaze, taste contribution group is released from gel piece
Point, also flavor point (flavor speck) is generated in final application.
Specific embodiment
Therefore, the first aspect of the present invention is related to complex food, is 0.2- it includes at least mesh size of 35 weight %
The gel piece of 10mm；The mesh size of 0.2-55 weight % is the food particle based on tissue of 0.2-10mm；At least 2 weight %
The covering gel piece and the food particle based on tissue lipophilic materials；The salty fresh complex food has following
Composition:
The water of 20-75 weight %；
The oil of 2-30 weight %；
The taste contribution component of 0.1-40 weight %, selected from glutamic acid, 5 '-ribonucleotides, sucrose, glucose,
Fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof；
In terms of the weight of water, the gelling agent of 0.5-20%；
Every 100g food 35-1100mmol's is selected from Na+、K+And combinations thereof alkali metal cation.
Term " gel piece " as used herein refers to containing water, gelling agent and optional other ingredients such as taste contribution component
Sticky particle.In general, gel piece contains the gel network that water and other ingredients keep together.
Term " food particle based on tissue " as used herein refer to containing at least 50% weight come from plant or
The discrete particle of the dry matter of the organization material of animal.
Term " lipophilic materials " as used herein refers to the material being present in food as continuous phase, major part
(> 50 weight %) is made of oil.
Term " oil " as used herein refer to selected from triglycerides, diglyceride, monoglyceride, phosphoglyceride and its
Combined glyceride.Under environment temperature (20 DEG C), oil can be liquid, solid or semisolid.
Term " glutamic acid " as used herein covers protonated acid and its salt.This be equally applicable to lactic acid, citric acid and
Each in acetic acid.
Term " mesh size " as used herein refers to the granularity determined by means of Web materials.In order to determine sieve mesh ruler
The very little percentage for particle of the minimum X mm to maximum Y mm, first by particle on the first Web materials with Y mm sieve mesh
It is sieved.Then, the material for having passed through the first Web materials is sieved on the second Web materials with X mm sieve mesh
Point.That mesh size is X to Y mm is not equal to by the percentage of the particle total amount of Web materials X by Web materials Y
The percentage of grain.In order to obtain granulometry appropriate, it is necessary to ensure that particle is not bonded to together.This can be by using such as 15
The sieving time of second is sieved in suitable liquid medium such as water or salting liquid to realize.
Salty fresh complex food of the invention preferably comprises at least 40 weight %, the most preferably mesh size of 45-95 weight %
For the gel piece of 0.2-10mm.
Gel piece in complex food of the invention is covered by lipophilic materials.This means that the major part of these gel pieces
Surface is directly contacted with lipophilic materials.Hydrophilic layer can be used as coating exist or its can be formed between gel piece or
Interface between gel piece and other grain fractions of complex food.
Particularly preferred embodiment according to the present invention is being added in the hot water that temperature is 95 DEG C with the concentration of 5% (w/w)
And after being gently mixed, gel piece is in 10 minutes, more preferably in 5 minutes, even more preferably dissolves in 3 minutes.Even more
Preferably, when being added in the hot water that temperature is 80 DEG C and being gently mixed with the concentration of 5% (w/w), gel piece in 10 minutes,
More preferably in 5 minutes, it is even more preferably dissolved in 3 minutes.By using the gel piece dissolved in the hot water, it is ensured that gel
Taste contribution component quick release present in block is simultaneously evenly distributed in entire hot water.
Complex food of the invention usually contains 25-70 weight %, more preferable 30-68 weight %, and most preferably 35-65 weight
Measure the water of %.The water content includes all water contained in complex food, the water including containing in such as gel piece and be based on group
The water contained in the food particle knitted.
The oil content of complex food is usually 3-25 weight %, more preferable 4-22 weight %, and most preferably 4.5-20 weight
Measure %.
Solid fats content of the oil usually at 20 DEG C in complex food is less than 20%, and more preferably less than 10%.Fat
In 20 DEG C of (N20) or other temperature under solid fats content can be suitably used method described in following documents measurement:
Animal and vegetable fats and oils--Determination of solid fat content by
pulsed NMR--Part 1:Direct method-ISO 8292-1:2008。
The oil being present in complex food preferably comprises at least 50 weight %, more preferably at least 70 weight %, and most preferably
At least glyceride selected from triglycerides, diglyceride and combinations thereof of 90 weight %.
According to particularly preferred embodiment, the oil contained in complex food is liquid at 20 DEG C.In complex food
Oil may include the oil ingredient selected from vegetable oil, animal tallow (such as chicken fat) and marine oil (such as fish oil).Preferably, oil contains
There are at least 80 weight %, the oil ingredient selected from vegetable oil, poultry fat and fish oil of more preferably at least 90 weight %.It can be used
The example of vegetable oil include sunflower oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, olive oil, palm oil, palm kernel
Oil, coconut oil, fraction of these oil and combinations thereof.The other examples for the vegetable oil that can be used include hydrogenated vegetable oil, mutual ester
Change the combination of vegetable oil and these vegetable oil and/or afore-mentioned plants oil.
Taste contribution component is usually with 0.3-30 weight %, more preferable 0.5-20 weight %, and most preferably 1-10 weight %
Concentration be present in complex food.
According to a preferred embodiment, complex food contains every 100g food 50-500mmol, more preferable 70-
450mmol, and most preferably 100-400mmol be selected from Na+、K+And combinations thereof alkali metal cation.
Complex food preferably comprises the alkali metal cation that concentration is every 100g water 50-900mmol.It is highly preferred that product
It is every 100g water 250-750mmol, the alkali metal cation of most preferably every 100g water 400-550mmol containing concentration.
According to another preferred embodiment, complex food contains at least 0.1 weight %, preferably at least 0.3 weight %
Taste selected from glutamic acid, 5 '-ribonucleotides and combinations thereof enhance component.The presence of latter taste contribution component makes
Complex food is be especially suitable for the flavour reinforcers in salty fresh product.Glutamate and/or 5 '-ribonucleotides can be as former state
Or in the form of such as yeast extract or protein hydrolysate in complex food incorporated in the present invention.
In terms of the weight of water, gelling agent is preferably with the concentration packet of 0.8-10%, more preferable 1-6%, and most preferably 1.2-5%
It is contained in complex food.
The mesh size that complex food of the invention usually contains at least 35 weight % is 0.15-7mm and is most preferably
The gel piece of 0.2-5mm.
The mesh size that complex food of the invention usually contains at least 40 weight % is 0.15-7mm and is most preferably
The gel piece of 0.2-5mm.
The gelling agent being present in complex food be preferably selected from agar, carragheen, pectin, xanthan gum, galactomannans,
Glucomannans, gelatin, bean starch (such as pea starch) and combinations thereof.It is highly preferred that gelling agent is selected from agar, locust bean
Glue, xanthan gum, pectin, gelatin, carragheen and combinations thereof.Most preferably, gelling agent is agar.
Carragheen as gelling agent is preferably selected from kappa-carrageenan, ι-carragheen and combinations thereof.
The Bloom intensity of gelatin used is preferably greater than 200.Gelatin used preferably originates from pig.
According to advantageous embodiment, gelling agent includes the combination of locust bean gum and xanthan gum, in terms of the weight of water, group
Conjunction concentration is 1-5%, more preferable 2-4%.It is preferred that the weight ratio of locust bean gum and xanthan gum is 1:9 to 9:1, more preferable weight ratio
For 3:7 to 7:3.
According to particularly preferred embodiment, based on the weight of water, complex food contains 1-8%, more preferable 1.5-6%,
The most preferably agar of 2-5%.
Gel piece in complex food of the invention is not preferably the capsule with liquid internal.Even further preferably, solidifying
Blob of viscose is that composition is uniform.
In an advantageous embodiment of complex food, the gel piece of complex food is preferably regular shape.Rule
Then the gel piece of shape provides an advantage in that gel piece can be easily mobile around each other, to facilitate complex food
Mobility.It is therefore preferable that the gel piece of at least 80 weight % has the aspect ratio less than 3:1, in length and breadth more preferably less than 2:1
Than.Here aspect ratio is equal to the ratio of the minimum and maximum diameter of gel piece.According to particularly preferred embodiment, gel piece is
Spherical.
In another equally advantageous embodiment of complex food, the gel piece of complex food is irregular shape
's.By preparing gel and subsequent cracking gel in a shear condition first, the gel piece of irregular shape can be prepared.It does not advise
Then the gel piece of shape provides an advantage in that they have " natural " appearance combined very well with natural component such as vegetable material.
In general, complex food contains 0.5-50 weight %, more preferable 0.8-45 weight %, and most preferably 1-40 weight %'s
Mesh size is the food particle based on tissue of 0.2-10mm.
Complex food of the invention preferably comprises 0.2-50 weight %, more preferable 0.5-45 weight %, and most preferably 0.8-
The mesh size of 40 weight % is the vegetable material of 0.2-10mm.
In terms of dry matter, the food particle based on tissue in complex food preferably comprises at least 70 weight %, more preferably
At least organization material from plant or animal of 80 weight %.
According to particularly preferred embodiment, in terms of dry matter, the food particle based on tissue contains at least 70 weight %,
The more preferably at least organization material from plant of 80 weight %.
The example of organization material from plant or animal include vegetables, herbal medicine, fragrance, fruit, nut, cereal, meat and
A combination thereof.Preferably, organization material is the edible material selected from vegetables, herbal medicine, fragrance and fruit.
According to particularly preferred embodiment, complex food contains at least 1 weight %, more preferably at least 3 weight %, and most
Preferably at least the mesh size of 5 weight % is the vegetable material block of 0.2-10mm, and the vegetable material is selected from vegetables, herbal medicine, perfume (or spice)
Material, fruit and combinations thereof.
Complex food of the invention preferably comprises 3-35 weight %, more preferable 4-30 weight %, and most preferably 4.5-28 weight
Measure the lipophilic materials of %.
Lipophilic materials in complex food usually contain the oil of at least 50 weight %, more preferably at least 70 weight %'s
Oil, and the oil of most preferably at least 90 weight %.
Lipophilic materials preferably comprise at least 50 weight %, more preferably at least 70 weight %, and most preferably at least 90 weights
Measure the glyceride selected from triglycerides, diglyceride and combinations thereof of %.
According to particularly preferred embodiment, lipophilic materials are liquid at 20 DEG C.
Lipophilic materials can suitably contain non-lipophilic ingredients such as water.However, the case where lipophilic materials contain water
Under, it the use of oily continuous lipophilic materials is very favorable.
The combination of gel piece, lipophilic materials and the food particle based on tissue preferably accounts at least 70 weights of complex food
Measure %, more preferably at least 80 weight %, and most preferably at least 90 weight %.
Complex food usually has 0.5-0.9, more preferable 0.55-0.85, the most preferably water activity of 0.60-0.80.
The gel piece of complex food usually contains 25-80 weight %, more preferable 30-75 weight %, and most preferably 40-70 weight
Measure the water of %.
According to another preferred embodiment, gel piece contains at least 1 weight %, more preferable 1.2-20 weight %, and
The most preferably gelling agent of 1.5-12 weight %.Gelling agent in gel piece is preferably selected from agar, carragheen, pectin, xanthan gum, half
Newborn mannosan, glucomannans, gelatin and combinations thereof.
According to particularly preferred embodiment, gel piece contains 1-9 weight %, the agar of more preferable 1.2-7 weight %.
Taste contribution component is usually with 0.5-50 weight %, more preferable 1-30 weight %, and most preferably 2-20 weight %
Concentration is present in gel piece.
According to preferred embodiment, gel piece contains at least 0.1 weight %, and preferably at least 0.3 weight %'s is selected from paddy
The taste of propylhomoserin salt, 5 '-ribonucleotides and combinations thereof enhances component.The presence of latter taste contribution component makes compound food
Product are particularly suitable for being used as flavour reinforcers in salty fresh product.
Especially preferred embodiment of present invention is related to salty fresh complex food, contains:
The water of 40-75 weight %；
The oil of 4-25 weight %；
The taste contribution component of 0.5-20 weight %；
Every 100g food 70-1100mmol's is selected from Na+、K+And combinations thereof alkali metal cation.
Another aspect of the present invention relates to the methods of preparation such as complex food described previously herein, and the method includes by gel
Block with based on tissue food particle and lipophilic materials mix.
In the particularly preferred embodiment of method of the invention, by high-moisture gel piece with dry based on tissue
Food particle mixing, the food particle based on tissue, the dry food based on tissue are then moved to from gel piece due to water
Particle becomes aquation.According to the embodiment, gel piece used in method preferably has 50-90 weight %, more preferable 55-85
The water content of weight %.Food particle based on tissue used preferably has less than 20 weight %, more preferably less than 18 weights
Measure %, the more preferably less than water content of 15 weight %.
It was found by the inventors that the storage that there is the food particle based on tissue of low water content to facilitate complex food for addition
Deposit stability.More specifically, observing that the dry food particle based on tissue of addition efficiently reduces syneresis.
Gel piece used in method of the invention can produce in different ways.According to an embodiment, it prepares first
The gelinite is then for example divided into gel piece by cutting gelinite in cutter device by aqueous gel matrix.
According to another embodiment, by the way that a small amount of gel-forming liquid (such as drop of gel-forming liquid) is introduced
Gel piece is formed in liquid medium, the liquid medium induces these to form gel piece on a small quantity.For example, can be by reducing temperature
Spend the gelation to induce a small amount of gel-forming liquid.
It is further illustrated by the following non-limitative examples the present invention.
Embodiment
Embodiment 1
Salty fresh complex food of the preparation containing pearl shape gel piece as described below.
Aqueous cementitious compositions are prepared based on formula shown in table 1.
Table 1
Aqueous cementitious compositions are prepared by introducing the water into container.Next, remaining component is added under stiring, it will
Mixture is heated to 100 DEG C and keeps at such a temperature about 2 minutes, while avoiding boiling, and is subsequently cooled to about 65 DEG C, covers simultaneously
Lid mixture.
Sunflower oil is introduced into container and is maintained at a temperature of 5 DEG C.It is about 65 DEG C of cooling containing glue by temperature
Solidifying composition is added in cold oil in a manner of dropwise.The drop of gel combination forms pearl shape gel piece in cold oil.It will contain
After water cementitious compositions are added in cold oil, the oil containing gel piece is placed in sieve (mesh size=0.2mm) loose to remove
Oil, then will be placed on oil immersion tissue with the sieve of gel piece to remove oil as much as possible.Next, first by gel
Grain is sieved by 5mm, is then sieved by 0.5mm, and obtaining part that partial size is 0.5-5mm, (oil content is
About 1-2 weight %).
Next, these pearl shape gel pieces to be used to prepare to the salty fresh complex food of different compositions.These are salty fresh compound
The formula of food is as shown in table 2.
Table 2
1Air-dry curly parsley, diameter 2-4mm
2Including the oil being adhered to after their preparation on gel piece
By by gel piece with minimum speed (0.5 grade) and other components equipped with stainless-steel K-beater
Mixing in Kenwood mixer (Cooking Chef, 6,7l basins) is until uniformly prepare these complex foods.
After a few days, these complex foods are assessed by panel of expert.During this period, water moves to dry vegetable from gel piece
In chinensis particle (water content increases to about 1.3 weight %).
Group's discovery, because the particle on spoon sticks together each other, product 1 and 2 can be scooped out easily from container.
Product 1 is more closer than product 2.Product 1 and 2 has glittering and glossy, that is, moisten appearance.Compared with product 1 and 2, product A
It cannot easily be dipped, because almost without cohesive strength between particle.In addition, product A is not obtained closely compared with product 1 and 2
More and glossiness is much lower.
Embodiment 2
It is prepared the aqueous cementitious compositions of the composition shown in the table 1 with embodiment 1 solidifying containing regular cutting
The salty fresh complex food of blob of viscose and oil.
In pilot-plant, (Fryma Koruma MaxxD Lab has 4mmd standard tooth form rotor-to aqueous cementitious compositions
Stator) in prepared with the batch of 15kg.Using rotor-stator system, maximum shear stress 2000rpm, scraper it is constant
32rpm.Via homogenizer (by applying vacuum) sucking dry ingredients, and it is mixed into the water in container uniformly mixed to be formed
Close object.It heats the mixture to 100 DEG C and is kept for 1 minute at such a temperature.
The aqueous cementitious compositions of heat are transferred in rectangular vessel (about 1.3kg), are covered with plastic film and in refrigerator
It is kept overnight in (5 DEG C).Cooling gel is generally cut to 4 pieces.These cubes are transferred in cutter device.So obtain
Cutting gel be made of the regular gel piece of diameter about 3mm.
Next, the gel piece of these rule cuttings is used to prepare salty fresh compound food based on being formulated shown in table 3
Product.
Table 3
1Air-dry curly parsley, diameter 2-4mm
By by gel piece with minimum speed (0.5 grade) and other components equipped with stainless-steel K-beater
Mixing in Kenwood mixer (Cooking Chef, 6,7l basins) is until uniformly prepare these complex foods.
After a few days, complex food is assessed by panel of expert.During this period, water moves to dry vegetables from gel piece
In grain (water content increases to about 1.3 weight %).Group's discovery, product have natural appearance.Particle sticks together, therefore product
It can easily scoop out from container.Product shows some tightness and has glossy appearance, shows wet and fresh.
Embodiment 3
Preparation contains irregular gel piece the aqueous cementitious compositions of the composition shown in the table 1 with embodiment 1
Salty fresh complex food.
The aqueous cementitious compositions of heat are transferred in rectangular vessel (30 × 50 × 5cm fills about 6kg), it is thin with plastics
Film covering is simultaneously kept overnight in 5 DEG C of refrigerator.Cooling gel is cut into the block of 7 × 7 × 7cm.These by about 1.3kg are stood
Cube is transferred to the desk-top cutter of Lab ADE (about 11l size；Equipped with 3 reaping hooks) in, and about with speed 1 (20rpm) cutting
18 seconds.Take out gel piece from cutter, and sieved by 8mm to remove very thick material, then 5mm with
It is sieved on 0.5mm sieve, obtains the part that partial size is 0.5-5mm.The cutting gel so obtained is by the solidifying of irregular shape
Blob of viscose composition.
Next, the gel piece of these irregular shapes is used to prepare salty fresh compound food based on being formulated shown in table 4
Product.
Table 4
1Air-dry curly parsley, diameter 2-4mm
By by gel piece with minimum speed (0.5 grade) and other components (at room temperature) equipped with stainless-steel K-mashing
Mixing in the Hobart mixer of machine is until uniformly prepare these complex foods.
After a few days, these complex foods are assessed by panel of expert.During this period, water moves to dry vegetable from gel piece
In chinensis particle (water content increases to about 1.3 weight %).Group's discovery, because the particle on spoon sticks together, product 1 and 2
It can easily scoop out from container.Product 2 is more closer than product 1.Product 1 and 2 all has glittering and glossiness appearance, makes
These products look like wet.
Product 3 is suitable with product 2 in terms of dipping property and tightness, but its color is more yellow.
Compared with product 1-3, product A cannot be scooped out easily from container.In addition, product A is almost without tightness, viscous
Poly- power or glossiness.
Embodiment 4
The salty fresh complex food of gel piece of the preparation containing irregular shape as described below.
Aqueous cementitious compositions are prepared based on formula shown in table 5.
Table 5
| Weight % | |
| Tap water | 67.34 |
| Salt | 22.54 |
| Sugar | 2.20 |
| Yeast extract powder (< 1% salt) | 1.83 |
| Turmeric, grinding | 0.03 |
| Chicken extract powder | 1.65 |
| Monosodium glutamate | 2.00 |
| Inosinicacid/guanylic acid | 0.20 |
| Agar | 2.20 |
| White pepper, grinding | 0.01 |
It is made of with preparing identically as described in embodiment 3 gel piece of irregular shape the aqueous cementitious compositions
Cutting gel.The cutting gel so obtained is made of the gel piece of irregular shape.These more than 98 weight % are not advised
Then the diameter of the gel piece of shape is 0.5-5mm.
Next, the gel piece of these irregular shapes is used to prepare salty fresh compound food based on being formulated shown in table 6
Product.
Table 6
1Air-dry daucus carrot particles, diameter 1-2mm
By by gel piece with minimum speed (0.5 grade) and other components equipped with stainless-steel K-beater
Mixing in Kenwood mixer (Cooking Chef, 6.7l basin) is until uniformly prepare these complex foods.
After a few days, these complex foods are assessed by panel of expert.During this period, a large amount of water contained in gel piece
It moves in dry vegetable particles.The water content of these vegetable particles increases to about 25 weight %, and as a result these vegetable particles restore
Fresh appearance.Group's discovery because particle sticks together and shows strong tightness, product 1 and 2 can easily from
It is scooped out in container.Product 1 and 2 has the typical glittering and glossiness appearance of wet product.
Compared with product 1 and 2, product A cannot be scooped out easily from container, almost without tightness, cohesive strength or light
Damp degree.
Embodiment 5
Using the gel piece preparation for having used method described in embodiment 3 to prepare containing the salty fresh compound of irregular gel piece
Food.
Next, the gel piece of these irregular shapes is used to prepare salty fresh compound food based on being formulated shown in table 7
Product.
Table 7
1The onion block (diameter 3mm) of freeze-drying
2It freezes leek (6-8mm)
By by gel piece introduce equipped with stainless-steel K-beater Lab Kenwood mixer (Cooking Chef,
6.7l basin) in prepare complex food 1A and 2A.Oil ingredient is added, component is mixed about 1 minute with (0.5 grade) of minimum speed.
Next, stopping machine, vegetables block and further stirring mixture is added until uniformly.
By by gel piece introduce equipped with stainless-steel K-beater Lab Kenwood mixer (Cooking Chef,
6.7l basin) in prepare complex food 1B and 2B.Vegetables block is added and mixes component about 1 minute with (0.5 grade) of minimum speed.
Next, stopping machine, oil ingredient is added and futher stirring mixture with minimum speed until uniformly.
Water activity of all four complex foods at 20 DEG C is about 0.76.
After a few days, these complex foods are assessed after a few days in storage by panel of expert.During this period, in gel piece
The a large amount of water contained move in dry vegetable particles.Group discovery because particle stick together and because product closely,
All products can be scooped out easily from container.Product has wet appearance and no syneresis.
Embodiment 6
Salty fresh complex food is prepared based on formula shown in table 8.Preparation pearl shape gel piece as in Example 1.
Table 8
| Weight % | |
| Gel piece | 89.09 |
| Oil | 1.82 |
| It air-dries daucus carrot particles (1-2mm) | 5.54 |
| It air-dries sweetbell redpepper particle (1-3mm) | 1.85 |
| It air-dries leek piece (2-6mm) | 0.96 |
| It air-dries curly parsley (2-4mm) | 0.74 |
By introducing gel piece equipped with stainless-steel K-beater Kenwood mixer (Cooking Chef, 6.7l
Basin) prepare complex food.Other components are added and with minimum speed mixing until uniformly.
After a few days, complex food is assessed by panel of expert.During this period, a large amount of water migration contained in gel piece
Into dry vegetable particles.The water content of these vegetable particles increases to about 56 weight %, and as a result these vegetable particles have restored new
Fresh appearance.Group's discovery, product is very rich in color and appearance is natural, has high vegetables amount.Product seems slightly light
Pool, and do not show mutually separate completely.There are some adherency between particle.
Embodiment 7
Compound salty fresh food of the preparation as described below containing gel piece, vegetables block and oil.
Aqueous cementitious compositions are prepared based on formula shown in table 9.
Table 9
| Weight % | |
| Salt | 21.0 |
| Agar | 1.45 |
| Burnt sugar coloring (caramel colour) | 1.2 |
| Soy sauce | 15.75 |
| Water | 60.6 |
Water and soy sauce are added to the container.It is added, is continuously stirring using remaining ingredient as mixture of powders under stiring
Under be heated to 100 DEG C and keep at such a temperature about 2 minutes, while avoiding boiling.
The aqueous cementitious compositions (1.3kg) of heat are transferred in rectangular vessel, are covered with plastic film and in 5 DEG C of ice
It is kept overnight in case.It takes out gelatinous mass from container and is cut into the cube of about 5 × 5 × 5cm.These cubes are transferred to
The desk-top cutter of Lab ADE (about 11l size；Equipped with 3 reaping hooks) in, and with speed 1 (20rpm) in about 60 seconds internal cuttings.
Gel piece is taken out from cutter, and is sieved by 5mm, and < particle the part of 5mm is obtained.The cutting obtained in this way is solidifying
Glue is made of the gel piece for the irregular shape that diameter is 0.2-5mm.
Next, based on salty fresh complex food of the formula preparation containing gel piece, oil and ornament shown in table 10.
Table 10
| Weight % | |
| Gel piece | 83.8 |
| Sunflower oil | 11.2 |
| It air-dries sweetbell redpepper particle (1-3mm) | 2.0 |
| Air-dry Lovage, broken leaf (1-5mm) | 1.8 |
| It air-dries leek piece (2-6mm)1 | 1.2 |
By introducing gel piece equipped with stainless-steel K-beater Kenwood mixer (Cooking Chef, 6.7l
Basin) in prepare complex food.Other components are added and with minimum speed mixing until uniformly.
After a few days, complex food is assessed by panel of expert.During this period, a large amount of water migration contained in gel piece
Into dry vegetable particles.The water content of these vegetable particles increases to about 31 weight %, and as a result these vegetable particles have restored new
Fresh appearance.Group's discovery, product show extraordinary dipping property, are easy to dosage and particle sticks together.Product is not
Show any phase separation.
Embodiment 8
Compound salty fresh food of the preparation as described below containing gel piece, vegetables block and oil.
Aqueous cementitious compositions are prepared based on formula shown in table 11.
Table 11
| Weight % | |
| Tap water | 67.34 |
| Salt | 22.54 |
| Sugar | 2.60 |
| Monosodium glutamate | 2.00 |
| Locust bean gum | 0.90 |
| Xanthan gum | 0.90 |
| Yeast extract powder (< 1% salt) | 1.83 |
| Chicken extract powder | 1.65 |
| Inosinicacid/guanylic acid IG | 0.20 |
| Turmeric Root | 0.03 |
| White pepper powder | 0.01 |
A batch 1500g is produced in Thermomix TM31 equipment.Powdered ingredients are uniformly mixed into water at 40 DEG C,
Simultaneously with the stirring of maximum speed 5.Next, heating the mixture to 85 DEG C and being kept for 3 minutes at 85 DEG C, it is subsequently filled square
It describes in device (about 1.3kg), then covered with plastic film and keeps at 5 DEG C overnight.
Cooling gel is cut into the block of about 5 × 5 × 5cm.These cubes of about 1.3kg are transferred to Lab ADE platform
Formula cutter (about 11l size；Equipped with 3 reaping hooks) in, and with speed 1 (20rpm) in about 12 seconds internal cuttings.From cutter
Take out gel piece.Gel piece is sieved by 5mm sieve and 0.5mm, obtains the part that partial size is 0.5-5mm.So obtain
The cutting gel obtained is made of the gel piece of irregular shape.
Next, based on salty fresh complex food of the formula preparation containing gel piece, oil and ornament shown in table 12.
Table 12
| Weight % | |
| Gel piece | 91 |
| Sunflower oil | 5 |
| It air-dries daucus carrot particles (1-2mm) | 2 |
| It is lyophilized onion block (3mm) | 2 |
By introducing gel piece equipped with stainless-steel K-beater Kenwood mixer (Cooking Chef, 6.7l
Basin) in prepare complex food.Other components are added and with minimum speed mixing until uniformly.
After a few days, product is analyzed to determine the respective concentration of gel piece in joint product, vegetable particles and lipophilic materials.
As a result as shown in table 13.
Table 13
| Weight % | |
| Gel piece | 70 |
| Lipophilic materials | 5 |
| Vegetable material block | 25 |
These results indicate that dry vegetable particles are by effectively rehydration since water from gel piece moves to vegetable particles.
Complex food is assessed by panel of expert.It was found that product shows extraordinary dipping property and tightness.
Even if stirring product, the particle in product also sticks together.Product has coarse pureed quality.Product has wet and slightly dodges
Bright appearance provides attracting fresh impression.
Embodiment 9
Compound salty fresh food of the preparation as described below containing gel piece, vegetables block and oil.
Aqueous cementitious compositions are prepared based on formula shown in table 14.
Table 14
1Grindsted CX302(ex DuPont)
To prepare the cutting gel being made of the gel piece of irregular shape with identical mode described in embodiment 8.
Next, based on salty fresh complex food of the formula preparation containing gel piece, oil and ornament shown in table 15.
Table 15
| Weight % | |
| Gel piece | 91 |
| Sunflower oil | 5 |
| It air-dries daucus carrot particles (1-2mm) | 2 |
| It is lyophilized onion block (3mm) | 2 |
By introducing gel piece equipped with stainless-steel K-beater Kenwood mixer (Cooking Chef, 6.7l
Basin) in prepare complex food.Other components are added and with minimum speed mixing until uniformly.
After a few days, product is analyzed to determine the respective concentration of gel piece in joint product, vegetable particles and lipophilic materials.
As a result as shown in table 16.
Table 16
| Weight % | |
| Gel piece | 70 |
| Lipophilic materials | 5 |
| Vegetable material block | 25 |
These results indicate that dry vegetable particles are by effectively rehydration since water from gel piece moves to vegetable particles.
Complex food is assessed by panel of expert.It was found that product shows extraordinary dipping property and tightness.
Even if stirring product, the particle in product also sticks together.Gel particle is slightly softer than the gel particle of embodiment 8.Product has
Coarse pureed quality.Product has wet and slightly glittering appearance, provides attracting fresh impression.
Embodiment 10
Compound salty fresh food of the preparation as described below containing gel piece, vegetables block and oil.
Aqueous cementitious compositions are prepared based on formula shown in table 17.
Table 17
| Weight % | |
| Tap water | 70.18 |
| Salt | 7.60 |
| Sugar | 7.60 |
| Acetin (vinegar spirit) (12%) | 6.00 |
| Pork gelatin (250Bloom) | 5.00 |
| Yeast extract powder (< 1% salt) | 1.83 |
| Chicken extract powder | 1.65 |
| Sorbic acid | 0.10 |
| Turmeric Root | 0.03 |
| White pepper powder | 0.01 |
A batch 1500g is produced in Thermomix TM31 equipment.Powdered ingredients are uniformly mixed into water at 40 DEG C,
Simultaneously with the stirring of maximum speed 5.Next, heating the mixture to 70 DEG C and being kept for 3 minutes at 70 DEG C, it is subsequently filled square
It describes in device (about 1.3kg), then covered with plastic film and keeps at 5 DEG C overnight.
Cooling gel is cut into the block of about 5 × 5 × 5cm.These cubes of about 1.3kg are transferred to Lab ADE platform
Formula cutter (about 11l size；Equipped with 3 reaping hooks) in, and with speed 1 (20rpm) in about 12 seconds internal cuttings.From cutter
Take out gel piece.The diameter of the particle of about 80 weight % is 0.2-10mm.Gel piece is divided into two parts.A part is passed through
8mm is sieved.Another part is sieved by 5mm.The cutting gel so obtained is by the solidifying of irregular shape
Blob of viscose composition.
Next, based on salty fresh complex food of the formula preparation containing gel piece, oil and ornament shown in table 18.
Table 18
By introducing gel piece equipped with stainless-steel K-beater Kenwood mixer (Cooking Chef, 6.7l
Basin) in prepare complex food.Other components are added and with minimum speed mixing until uniformly.
After a few days, product is analyzed to determine the respective concentration of gel piece in joint product, vegetable particles and lipophilic materials.
As a result as shown in Table 19.
Table 19
These results indicate that dry vegetable particles are by effectively rehydration since water from gel piece moves to vegetable particles.
Complex food is assessed by panel of expert.It was found that two kinds of products all show extraordinary dipping property and tight
Density.Particle in product sticks together, and product has appearance that is wet and slightly glistening, provides attracting fresh print
As.The particle that can be easily separated by simple agitation in the product containing < 5mm gel piece.
Claims (15)
1. salty fresh complex food, it includes the gel pieces that at least mesh size of 35 weight % is 0.2-10mm；0.2-55 weight
The mesh size for measuring % is the food particle based on tissue of 0.2-10mm；At least the covering gel piece of 2 weight % and institute
State the lipophilic materials of the food particle based on tissue；The salty fresh complex food has consisting of:
The water of 20-75 weight %；
The oil of 2-30 weight %；
The taste contribution component of 0.1-40 weight %, selected from glutamic acid, 5 '-ribonucleotides, sucrose, glucose, fructose,
Lactose, lactic acid, citric acid, acetic acid and combinations thereof；
In terms of the weight of water, the gelling agent of 0.5-20%；
Every 100g food 35-1100mmol's is selected from Na+、K+And combinations thereof alkali metal cation.
2. food according to claim 1, wherein the gel piece, the food particle and the lipophilic based on tissue
The combination of property material accounts for at least 70 weight % of the complex food.
3. food according to claim 1 or 2, wherein the food particle based on tissue contains at least 70 weight %'s
The dry matter of organization material from plant or animal.
4. food according to any one of the preceding claims, wherein the food contains at least 1 weight %, preferably at least
The mesh size of 3 weight % be 0.2-10mm vegetable material block, the vegetable material be selected from vegetables, herbal medicine, fragrance, fruit and
A combination thereof.
5. food according to any one of the preceding claims, wherein the food includes at least 45 weight %, preferably 50-
The mesh size of 95 weight % is the gel piece of 0.2-10mm.
6. food according to any one of the preceding claims, wherein the food has 0.5-0.9, more preferable 0.55-
0.85, the most preferably water activity of 0.60-0.80.
7. food according to any one of the preceding claims, wherein the oil content of food is 3-25 weight %, preferably 4-
22 weight %, more preferable 4.5-20 weight %.
8. food according to any one of the preceding claims, wherein the lipophilic materials contain at least 50 weight %'s
Glyceride selected from triglycerides, diglyceride and combinations thereof.
9. food according to any one of the preceding claims, wherein the complex food contains alkali metal cation,
Concentration is every 100g water at least 50mmol.
10. food according to any one of the preceding claims, wherein the lipophilic materials are liquid at 20 DEG C.
11. food according to any one of the preceding claims, wherein the gelling agent be selected from agar, carragheen, pectin,
Xanthan gum, galactomannans, glucomannans, gelatin, bean starch and combinations thereof.
12. food according to claim 11, wherein the gelling agent be selected from agar, locust bean gum, xanthan gum, pectin,
Gelatin, carragheen and combinations thereof.
13. food according to any one of the preceding claims, wherein the food contains 0.3-30 weight %, preferably
The taste contribution component of 0.5-20 weight %.
14. food according to any one of the preceding claims, wherein the food contains at least 0.1 weight %, preferably
The taste selected from glutamate, 5 '-ribonucleotides and combinations thereof of at least 0.3 weight % enhances component.
15. the method for preparing the complex food of any one of preceding claims, the method includes by gel piece and based on group
Food particle and the lipophilic materials mixing knitted.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16167158 | 2016-04-26 | ||
| EPEP16167158.1 | 2016-04-26 | ||
| PCT/EP2017/059366 WO2017186560A1 (en) | 2016-04-26 | 2017-04-20 | Savoury composite food product comprising gel pieces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109068703A true CN109068703A (en) | 2018-12-21 |
Family
ID=55854665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201780026061.7A Pending CN109068703A (en) | 2016-04-26 | 2017-04-20 | Salty fresh complex food comprising gel piece |
Country Status (5)
| Country | Link |
|---|---|
| CN (1) | CN109068703A (en) |
| AU (1) | AU2017256521A1 (en) |
| MX (1) | MX2018012956A (en) |
| WO (1) | WO2017186560A1 (en) |
| ZA (1) | ZA201806688B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111278298A (en) | 2017-10-24 | 2020-06-12 | 荷兰联合利华有限公司 | Shaped composite savoury concentrates comprising gel blocks |
| AU2019408993A1 (en) * | 2018-12-19 | 2021-06-03 | Unilever Ip Holdings B.V. | Food composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5213834A (en) * | 1990-10-05 | 1993-05-25 | Uni Colloid Kabushiki Kaisha | Low calorie processed food made with gel-particles of glucomannan coagulum |
| CN103125953A (en) * | 2013-03-12 | 2013-06-05 | 王家良 | Soup meat product and preparation method thereof |
| CN104540399A (en) * | 2012-08-30 | 2015-04-22 | 荷兰联合利华有限公司 | Food concentrate in the form of a gel process to prepare the same |
| WO2015091220A1 (en) * | 2013-12-18 | 2015-06-25 | Unilever N.V. | Food concentrate |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61231967A (en) | 1985-04-04 | 1986-10-16 | Ajinomoto Co Inc | Food with low fat |
| US5456937A (en) | 1994-06-24 | 1995-10-10 | Chalupa; William F. | Gellan gum flavor beads |
| US6632468B2 (en) * | 2001-08-16 | 2003-10-14 | Kerry Inc. | Controlled-viscosity food flavoring system |
| DE602007001969D1 (en) * | 2007-06-12 | 2009-09-24 | Unilever Nv | Packed concentrate for the preparation of bouillon, soup, sauce, sauce or for use as a seasoning and the concentrate with konjac-mannan |
| EA031696B9 (en) * | 2011-01-17 | 2019-04-30 | Юнилевер Нв | Semi-solid food concentrate in the form of a paste or a gel |
| DE102011002911A1 (en) | 2011-01-20 | 2012-07-26 | Robert Bosch Gmbh | Method for holding a vehicle in a traffic lane |
| JP6297871B2 (en) | 2014-03-20 | 2018-03-20 | 株式会社日清製粉グループ本社 | Gel-like seasoning grain-containing sauce and food containing the same |
-
2017
- 2017-04-20 WO PCT/EP2017/059366 patent/WO2017186560A1/en active Application Filing
- 2017-04-20 MX MX2018012956A patent/MX2018012956A/en unknown
- 2017-04-20 AU AU2017256521A patent/AU2017256521A1/en not_active Abandoned
- 2017-04-20 CN CN201780026061.7A patent/CN109068703A/en active Pending
-
2018
- 2018-10-08 ZA ZA2018/06688A patent/ZA201806688B/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5213834A (en) * | 1990-10-05 | 1993-05-25 | Uni Colloid Kabushiki Kaisha | Low calorie processed food made with gel-particles of glucomannan coagulum |
| CN104540399A (en) * | 2012-08-30 | 2015-04-22 | 荷兰联合利华有限公司 | Food concentrate in the form of a gel process to prepare the same |
| CN103125953A (en) * | 2013-03-12 | 2013-06-05 | 王家良 | Soup meat product and preparation method thereof |
| WO2015091220A1 (en) * | 2013-12-18 | 2015-06-25 | Unilever N.V. | Food concentrate |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017186560A1 (en) | 2017-11-02 |
| ZA201806688B (en) | 2020-01-29 |
| AU2017256521A1 (en) | 2018-10-25 |
| MX2018012956A (en) | 2019-03-11 |
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