EP2088875A1 - A stock article - Google Patents

A stock article

Info

Publication number
EP2088875A1
EP2088875A1 EP06819269A EP06819269A EP2088875A1 EP 2088875 A1 EP2088875 A1 EP 2088875A1 EP 06819269 A EP06819269 A EP 06819269A EP 06819269 A EP06819269 A EP 06819269A EP 2088875 A1 EP2088875 A1 EP 2088875A1
Authority
EP
European Patent Office
Prior art keywords
article
stock
around
article according
fat
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.)
Withdrawn
Application number
EP06819269A
Other languages
German (de)
French (fr)
Inventor
Sabrina Grassi
Stéphane TILLE
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of EP2088875A1 publication Critical patent/EP2088875A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • 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
    • 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
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting

Definitions

  • the present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock.
  • the objective of the present invention is to bring to the consumer a new product , wherein the stock article can be dissolved easily in the water and the melting in a pan is easier than for the existing products.
  • the objective is more on the second aspect.
  • the present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock, wherein said article comprises 30 to 70 % of fat, up to 40 % of salt, 0.1 to 5 % of MSG, aroma and flavours and wherein said article has a weight of around 4 to 6 g and is packaged in a plastic laminate or in an aluminium foil.
  • the objective of the present invention is to provide to the consumer a smaller and lighter product than previously and also with a specific composition to reach the above mentioned objectives.
  • the fat used according to the present invention is not critical. It is possible to use vegetable or animal fat. It is preferably a hydrogenated or fractionated vegetable fat such as hydrogenated palm oil , for example. Not hydrogenated fat can also be considered. Animal fat can only be used if it is hydrogenated. The melting point of the fat is preferably between 40 and 55 0 C. The use of oil is also possible.
  • the article contains preferably around 55 to 65 % fat.
  • the fat is preferably vegetable fat.
  • Animal fat can also be considered, like chicken fat.
  • the amount of salt according to the invention is preferably comprised between 33 and 38 %. All the percentages given in the present specification are in weight.
  • the amount of Mono Sodium Glutamate (MSG) is comprised between 3 and 5 %.
  • the aroma is taken from the group consisting of pepper, onion, garlic, corainder .
  • the flavours are taken from the group consisting of vegetable and meat, like roasted chicken, beef and others. It is also possible to add spices and seasonings such as basil, parsley, onion, curry, ginger, thyme, fine herbs, chilli, corriander, plant and/or animal food particles or cheese for example.
  • the article according to the invention has a specific shape. Normally, it is a square or substantially circular shape. Under circular, an elliptic shape is also included.
  • the size of the article has also an importance.
  • the size of the side is comprised between 1 and 5 cm.
  • the diameter is comprised between 1 and 5 cm.
  • the thickness of the article is comprised between 2 and 7 mm.
  • said article has a side or a diameter of around 2.5 to 3 cm.
  • the thickness of the article is preferably 3-4 mm.
  • the article of the invention is normally individually packaged.
  • said foil has a thickness comprised between 6 and 100 ⁇ m.
  • said laminate is a protective film made of an aluminium or matallized layer and a plastice layer.
  • it is a multilayer foil PET/Alu/PE.
  • the thickness of the laminate is comprised between 6 and 100 ⁇ m.
  • the packaging can be also a high barrier tray.
  • the tray is a multilayer PET/EVOH/PE.
  • the thickness of the layer is comprised between 300 and 500 ⁇ m.
  • the packaging can be transparent and then a non transparent over- packaging can be used to avoid oxygen influence.
  • the production of the article according to the invention is following : the different ingredients are mixed together at the melting temperature of the used fat and said melted mixture is tempered and moulded in the wanted shape . After shaping the product is cooled in a cooling tunnel. The product is then demoulded or not, depending on the packaging used and finally packed.
  • 30 Kg of palm oil is mixed in a tank with 40 Kg of salt, 2 Kg of MSG, 3 Kg of meat aroma, 2 Kg of garlic powder, 1 Kg of pepper, 3 Kg of vegetable flavouring.
  • the obtained mixture is fed in a moulding machine working at a speed of 500 articles/minute.
  • a square product is produced having a size of the side of 3 cm and a thickness of 4 mm.
  • the weight of each article is 5 g.
  • the article is packaged in a laminate PET/Alu/PE.
  • the consumer can use the stock directly for cooking in a frying pan without need of water addition for melting, or the consumer can use the product directly on the finished meal (e.g. rice or noodles), where the stock will melt fast without addition of any water.
  • the finished meal e.g. rice or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Laminated Bodies (AREA)

Abstract

The present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock, wherein said article comprises 30 to 70 % of fat, up to 40 % of salt, 0.1 to 5 % of MSG, aroma and flavours and wherein said article has a weight of around 4 to 6 g and is packaged in a plastic laminate or in an aluminium foil.

Description

A stock article.
The present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock.
It is already known to use dry products which can be converted into the desired culinary product by adding water, general hot to boiling water. These type of products can be also directly added on the plate or on the dish. Finally, another possibility is to add directly these products for cooking in a frying pan. Such products, in the context of the present invention, are termed stock articles. The problem with the existing products is that dissolving in water is difficult and sometimes lumps are present and in the case of putting directly in the pan, the time of melting is too long.
The objective of the present invention is to bring to the consumer a new product , wherein the stock article can be dissolved easily in the water and the melting in a pan is easier than for the existing products. The objective is more on the second aspect.
The present invention concerns a stock article for the culinary preparation of liquid foods or food ingredients using solid stock, wherein said article comprises 30 to 70 % of fat, up to 40 % of salt, 0.1 to 5 % of MSG, aroma and flavours and wherein said article has a weight of around 4 to 6 g and is packaged in a plastic laminate or in an aluminium foil. The objective of the present invention is to provide to the consumer a smaller and lighter product than previously and also with a specific composition to reach the above mentioned objectives.
The fat used according to the present invention is not critical. It is possible to use vegetable or animal fat. It is preferably a hydrogenated or fractionated vegetable fat such as hydrogenated palm oil , for example. Not hydrogenated fat can also be considered. Animal fat can only be used if it is hydrogenated. The melting point of the fat is preferably between 40 and 55 0C. The use of oil is also possible.
According to the invention, the article contains preferably around 55 to 65 % fat. The fat is preferably vegetable fat. Animal fat can also be considered, like chicken fat.
The amount of salt according to the invention is preferably comprised between 33 and 38 %. All the percentages given in the present specification are in weight.
The amount of Mono Sodium Glutamate (MSG) is comprised between 3 and 5 %. The aroma is taken from the group consisting of pepper, onion, garlic, corainder . The flavours are taken from the group consisting of vegetable and meat, like roasted chicken, beef and others. It is also possible to add spices and seasonings such as basil, parsley, onion, curry, ginger, thyme, fine herbs, chilli, corriander, plant and/or animal food particles or cheese for example. The article according to the invention has a specific shape. Normally, it is a square or substantially circular shape. Under circular, an elliptic shape is also included.
According to the invention, the size of the article has also an importance. In the case of a square shape, the size of the side is comprised between 1 and 5 cm. In the case of a substantial circular shape, the diameter is comprised between 1 and 5 cm. The thickness of the article is comprised between 2 and 7 mm.
According to a preferred embodiment of the article of he invention, said article has a side or a diameter of around 2.5 to 3 cm. The thickness of the article is preferably 3-4 mm.
The article of the invention is normally individually packaged. In the case of the use of an aluminium foil, said foil has a thickness comprised between 6 and 100 μm. In the case of a plastic laminate, said laminate is a protective film made of an aluminium or matallized layer and a plastice layer. For example, it is a multilayer foil PET/Alu/PE. In this case also, the thickness of the laminate is comprised between 6 and 100 μm. The packaging can be also a high barrier tray. For example, the tray is a multilayer PET/EVOH/PE. In the case , the thickness of the layer is comprised between 300 and 500 μm. The packaging can be transparent and then a non transparent over- packaging can be used to avoid oxygen influence.
The production of the article according to the invention is following : the different ingredients are mixed together at the melting temperature of the used fat and said melted mixture is tempered and moulded in the wanted shape . After shaping the product is cooled in a cooling tunnel. The product is then demoulded or not, depending on the packaging used and finally packed.
The following example gives a more precise way of proceeding
Example
30 Kg of palm oil is mixed in a tank with 40 Kg of salt, 2 Kg of MSG, 3 Kg of meat aroma, 2 Kg of garlic powder, 1 Kg of pepper, 3 Kg of vegetable flavouring. The obtained mixture is fed in a moulding machine working at a speed of 500 articles/minute.
In this case, a square product is produced having a size of the side of 3 cm and a thickness of 4 mm. The weight of each article is 5 g.
The article is packaged in a laminate PET/Alu/PE.
By using this article, the consumer can use the stock directly for cooking in a frying pan without need of water addition for melting, or the consumer can use the product directly on the finished meal (e.g. rice or noodles), where the stock will melt fast without addition of any water. Abbreviations
PET = Polyethylen Terephthalat PE = Polyethylen AIu = Aluminium EVOH = Ethylene-Vinyl Alcohol Copolymer

Claims

Claims
1) A stock article for the culinary preparation of liquid foods or food ingredients using solid stock, wherein said article comprises 30 to 70 % of fat, up to 40 % of salt, 0.1 to 5 % of MSG, aroma and flavours and wherein said article has a weight of around 4 to 6 g and is packaged in a plastic laminate or in an aluminium foil.
2) A stock article according to claim 1, wherein said article comprises around 55 to 65 % of vegetable fat.
3) A stock article according to any of claims 1 or 2, wherein said article comprises around 33 to 38 % of salt.
4) A stock article according to any of claims 1 to 3, wherein said article comprises around 3 to 5 % of MSG.
5) A stock article according to any of claims 1 to 4, wherein the aroma is taken from the group consisting of pfeffer, onion, garlic, coriander.
6) A stock article according to any of claims 1 to 5, wherein the flavours are taken from the group consisting of vegetable and meat, like roasted chicken and beef.
7) A stock article according to any of claims 1 to 6, wherein said article has a square or substantially circular shape .
8) A stock article according to any of claims 1 to 7, wherein said article has a side of around 1 to 5 cm and a diameter of around 1 to 5 cm. 9) A stock article according to any of claims 1 to 8, wherein said article has a thickness comprised between 2 and 7 mm.
10) A stock article according to any of claims 1 to 9, wherein said article has a side or a diameter of around 3 cm and a thickness of around 3 to 4 mm.
11) A stock article according to any of claims 1 to 10, wherein said article is packaged in a plastic laminate PET/Alu/PE or in a tray PET/EVOH/PE.
EP06819269A 2006-11-06 2006-11-06 A stock article Withdrawn EP2088875A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2006/068127 WO2008055537A1 (en) 2006-11-06 2006-11-06 A stock article

Publications (1)

Publication Number Publication Date
EP2088875A1 true EP2088875A1 (en) 2009-08-19

Family

ID=37895618

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06819269A Withdrawn EP2088875A1 (en) 2006-11-06 2006-11-06 A stock article

Country Status (3)

Country Link
EP (1) EP2088875A1 (en)
CL (1) CL2007003186A1 (en)
WO (1) WO2008055537A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009068378A1 (en) * 2007-11-27 2009-06-04 Unilever Nv Fortified bouillon cube
JP6576280B2 (en) 2016-03-24 2019-09-18 京セラ株式会社 Electronics

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3275457A (en) * 1962-04-17 1966-09-27 Jr Alfred Vischer Frozen food product and package
EP0950358A1 (en) * 1998-03-20 1999-10-20 Societe Des Produits Nestle S.A. Culinary aid in form of a bar
DE19838387C5 (en) * 1998-08-24 2006-08-10 Cpc Deutschland Gmbh Process for the preparation of bouillon cubes
EP1138211A1 (en) * 2000-03-29 2001-10-04 Societe Des Produits Nestle S.A. Culinary aid
EP1216640A1 (en) * 2000-12-15 2002-06-26 Societe Des Produits Nestle S.A. Soup utensil
EP1214895A1 (en) * 2000-12-15 2002-06-19 Societe Des Produits Nestle S.A. Culinary aid
DE20103914U1 (en) * 2001-03-06 2002-07-11 Nestle Sa Multi-component stock article
DE60310215T2 (en) * 2003-06-23 2007-09-13 Unilever N.V. Marbled bouillon, brew, soup, sauces or diced cube and their method of production
RU2417034C2 (en) * 2005-04-18 2011-04-27 Юнилевер Н.В. Packed solid concentrated products for preparation of broth, soup, sauce, sauce seasoning or dressing or for application as condiment, their production method and application

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2008055537A1 *

Also Published As

Publication number Publication date
WO2008055537A1 (en) 2008-05-15
CL2007003186A1 (en) 2008-07-04

Similar Documents

Publication Publication Date Title
CN102835644A (en) Spicy hot sauce and preparation method of spicy hot sauce
NO324834B1 (en) Aid for cooking and using it
JP2011139694A (en) Vegetable and seaweed powder-formed ingredient, combination food of the same, parent and child type lid and method of production
CN103652827A (en) Fried shrimp sauce and preparation method thereof
WO2008055537A1 (en) A stock article
RU2351185C1 (en) Method for producing tinned food "meat salad"
RU2356397C1 (en) Method for producing tinned food "meat salad"
CN104738577A (en) Char siu sauce
JP2007267621A5 (en)
CN103876169A (en) Preparation method for spicy lamb tripe
JP6445766B2 (en) Frozen food and method for producing frozen food
CN106723093A (en) A kind of preparation method of dried long bean pork braised in brown sauce
JPH0678720A (en) Preparation of retort food of fish
JP4913611B2 (en) Frozen food
CN104705628A (en) Processing method of flammulina velutipes diced meat
CN104799335A (en) Huangcangyu stewed chicken with mushroom
JP5392736B2 (en) Seasonings and foods with improved milk flavor
Young The offal truth
CN104187848A (en) Preparation method for quick-frozen bridge-crossing puffer fishes
JP6120407B2 (en) Seasoning set
RU2341987C1 (en) Method of production of canned "meat fried with garnish" for special purpose (versions)
RU2353198C1 (en) Method for producing tinned food "meat salad"
JP5254546B2 (en) Rou and white sauce
RU2358581C1 (en) Production method for tinned food "buckwheat with liver"
CN106261580A (en) Formula and the manufacture method of noodles with minced pork and winter bamboo shoots cut by cutter

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20090608

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

RIN1 Information on inventor provided before grant (corrected)

Inventor name: TILLE, STEPHANE

Inventor name: GRASSI, SABRINA

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20100302

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20100914