CN1217159A - Auxiliary material of sauce - Google Patents
Auxiliary material of sauce Download PDFInfo
- Publication number
- CN1217159A CN1217159A CN97126394A CN97126394A CN1217159A CN 1217159 A CN1217159 A CN 1217159A CN 97126394 A CN97126394 A CN 97126394A CN 97126394 A CN97126394 A CN 97126394A CN 1217159 A CN1217159 A CN 1217159A
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- CN
- China
- Prior art keywords
- powder
- food
- starch
- emulsion
- sauce
- 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A semifluid, binding foodstuff composition which can be used as an aid in making sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall an/or fiber. The composition can contribute seasoning coloring or both seasoning and codoring to foods, particularly sauces.
Description
The present invention relates to a kind of semi-fluid, particularly pasty state, seasoning and/or painted usefulness, mix and stir food, it can be used as a kind of auxiliary material of sauce.Food of the present invention comprises a kind of O/w emulsion and contains starch and the Vegetable powder or the food powder of non-gelling.
The food that needs a kind of semi-fluid, seasoning and/or painted usefulness for example is used for producing sauce.The problem that will avoid is arranged in this case: the precipitation of the flavouring of general incomplete dissolving or coloring agent component in water or in oil.On the one hand, for the stable O/w emulsion of such product requirement, but then, do not wish to be used in combination emulsifying agent again.Do not go wrong in order to guarantee to use, this product should not be clastic or powdery, but should have level and smooth quality.
Therefore the goods of doing are not suitable for this purpose, for example contain such as those dried products as starch, fatty powder and the flavouring such as garlic powder and tomato meal of thickener in that DE-A 2 930 664 is described.
Deutsche Bundespatent 3 243 963 disclose do not lump can hot disperse matrix dried product be used to mix and stir (bound) sauce and soup, they are made by starch material and edible fat, and the vegetables that can contain chopping, especially onion, carrot, leek and/or celery.These products are made by starch material is heated the water that adds extra (extra) simultaneously with edible fat.
Disclose a kind of method of making food additives in EP229938, this food additives are the shape of caking, are used in combination with the starch of emulsifying agent and gelation.
EP166284 discloses a kind of enhancement mode sauce that is contained in the pipe, is that main component can be to the starch derivatives that wherein adds as thickener with cream, yolk, liquid butterfat fraction and milk derivative, especially lightly crosslinked potato starch.Local starch it is said and not quite is fit to this purposes, because they have the trend of skinning.
The present invention relates to the food that mixes and stirs of semi-fluid, seasoning and/or painted usefulness, it comprises a kind of O/w emulsion, this emulsion contains the starch of non-gelling and contains the very thin Vegetable powder or the Fruit powder of cell membrane and/or fiber, and the latter two can not dissolve in water fully.
What Vegetable powder that is suitable for or Fruit powder were concrete is vegetables concentrate, peameal, shore bean powder, tomato puree, garlic powder, Paprika, onion powder, mushroom powder, asparagus powder or apple concentrate.The content of Vegetable powder or Fruit powder is generally 10～50% weight in food of the present invention, is preferably 15～35% weight.
Described starch must be non-gelling starches.The starch of preferred humid heat treatment.Contents of starch is generally 1～40% and is preferably 5 weight～30% weight.
The oil of being suitable for that in food of the present invention, generally contains 1～40% weight, preferred 5～20% weight as food, and 2～40% weight, be preferably the water of 3～30% weight.In a particularly preferred embodiment, food of the present invention contains 0.6～0.8 A
w
Non-gelling starches is a kind of composition with precipitation trend.In the emulsion of dilution, starch always is tending towards precipitation.On the other hand, need water, and make emulsion keep low denseness so that the component of guaranteeing to topple over as a kind of as the component that is used to dissolve numerous flavor enhancements.The traditional stabilization principle that is used for emulsion or suspension is inapplicable for such compound system.An emulsifying agent stabilize oil emulsion and do not prevent starch sedimentation.Not only prevent starch sedimentation but also prevent the flavor ingredients precipitation with increasing viscosity or density, can not reach the desired degree that does not change taste and do not lose the necessary characteristic of other functionality.
Amazingly be to have been found that Vegetable powder that contains cell membrane and/or fiber and Fruit powder that many kinds are tiny fragment shape have desirable character.According to the present invention, make a kind of compound system, in this system, exist starch granule and little oil droplet, and the free moisture among the gap, but the denseness of this goods is still enough low, and the phenomenon of non-gelling starches precipitation does not still take place.In addition, this emulsion also has amazing stability and does not observe de-oiling (oiling-off) phenomenon of fatty phase.
Food of the present invention is especially suitable for use as auxiliary material of sauce.Starch is poured in the water and before the heating in stable emulsion gelation is not taken place.
Use is through the starch advantageous particularly of humid heat treatment.This is a kind of starch of non-gelling, and it does not bond at once, therefore can handle at leisure.In contrast, Ben Di starch always bonds rapidly and presents the pasty state structure.In this individual system, the starch of modification under agitation one enters boiling water gelation immediately and forms caking.
The present invention describes in detail with reference to the following examples.All percentage all is percentage by weight.
Except starch and oil, below the component mentioned among the embodiment, all be mixed, and for the product content of microorganisms is reduced as much as possible, preferably 80 ℃ of heating 10 minutes.After being cooled at least 40 ℃, stirring adds and material is homogenized with oil with starch, for example uses colloid mill.
Embodiment 1
30.00% soy sauce
The vegetable extract of 8.00% baking
6.00% tomato puree
8.00% yeast extract
3.00% salt
3.00% glutamate
1.00% sugar
1.00% onion powder
1.00% mushroom powder
0.50% garlic powder
0.10% pepper powder
0.40% Paprika
0.10% celery seed
5.00% water
23.00% starch
9.90% oil
Embodiment 2
29.00% soy sauce
7.70% yeast extract
The vegetable extract of 7.70% baking
4.80% tomato puree, triple concentrated
3.00% salt
3.00% glutamate
1.00% meat extract
1.20% mushroom powder
0.20% Bulbus Allii Cepae extract
1.50% sugar
0.10% white pepper powder
0.40% Paprika
0.40% garlic powder
30.00% garlic powder
10.00% oil
Embodiment 3
15.00% flavor enhancement
10.00% yeast extract
5.00% salt
3.00% glutamate
20.00% vegetable extract
5.00% spices
27.00% starch
15.00% oil
Claims (4)
1, semi-fluid, seasoning and/or painted usefulness are mixed and stirred food, comprise a kind of O/w emulsion, and this emulsion contains non-gelling starches and contains the very thin Vegetable powder or the Fruit powder of cell membrane and/or fiber, and the latter two can not dissolve in water fully.
According to the food of claim 1, it is characterized in that 2, described Vegetable powder or Fruit powder are a kind of vegetables concentrate, peameal, shore bean powder, tomato puree, garlic powder, Paprika, onion powder, mushroom powder, asparagus powder or apple concentrate.
3, according to the food of claim 1 or 2, it in the pasty state.
4, according to the application of the food of each claim in the aforementioned claim 1～3, it is as the sauce assistant agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97126394A CN1217159A (en) | 1997-11-15 | 1997-11-15 | Auxiliary material of sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97126394A CN1217159A (en) | 1997-11-15 | 1997-11-15 | Auxiliary material of sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1217159A true CN1217159A (en) | 1999-05-26 |
Family
ID=5177653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97126394A Pending CN1217159A (en) | 1997-11-15 | 1997-11-15 | Auxiliary material of sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1217159A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101668433B (en) * | 2006-09-11 | 2014-11-05 | 洲际大品牌有限责任公司 | Food composition |
| CN104222944A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
| CN109963472A (en) * | 2016-11-07 | 2019-07-02 | 荷兰联合利华有限公司 | Emulsify salty fresh food object concentrate |
-
1997
- 1997-11-15 CN CN97126394A patent/CN1217159A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101668433B (en) * | 2006-09-11 | 2014-11-05 | 洲际大品牌有限责任公司 | Food composition |
| CN104222944A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
| CN109963472A (en) * | 2016-11-07 | 2019-07-02 | 荷兰联合利华有限公司 | Emulsify salty fresh food object concentrate |
| US11337448B2 (en) | 2016-11-07 | 2022-05-24 | Conopco Inc. | Emulsified savoury food concentrate |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |