WO2010069719A1 - Composition d'aliment conditionné - Google Patents

Composition d'aliment conditionné Download PDF

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Publication number
WO2010069719A1
WO2010069719A1 PCT/EP2009/065724 EP2009065724W WO2010069719A1 WO 2010069719 A1 WO2010069719 A1 WO 2010069719A1 EP 2009065724 W EP2009065724 W EP 2009065724W WO 2010069719 A1 WO2010069719 A1 WO 2010069719A1
Authority
WO
WIPO (PCT)
Prior art keywords
particulates
food composition
dried
creamy
mixtures
Prior art date
Application number
PCT/EP2009/065724
Other languages
English (en)
Inventor
Sonja E JEßBERGER
Richard F Kellermann
Martin H Spraul
Original Assignee
Unilever Nv
Unilever Plc
Hindustan Unilever Limited
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 Unilever Nv, Unilever Plc, Hindustan Unilever Limited filed Critical Unilever Nv
Publication of WO2010069719A1 publication Critical patent/WO2010069719A1/fr

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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
    • 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
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to dried food compositions, in particular dried particulate creamy food compositions comprising dried vegetables, said food composition packaged in a transparent packaging.
  • Dried particulate creamy food compositions are convenient way to prepare soups or sauces without having to spend hours in the kitchen. These compositions are usually sold in rectangular sachets with an attractive representation of a serving suggestion of the soup or sauce. To prepare the creamy food sometimes addition of hot water is enough, while in other cases the dried soup only needs to be added to a required amount of water and boiled for a few minutes.
  • a creamy dried particulate soup or sauce composition may be a free flowing mixture of creamer vegetable granules, binder,
  • NaCl NaCl
  • flavouring ingredients like herbs, spices, yeast extract, monosodium glutamate.
  • the creamer is needed to provide for the creamy texture and flavour of the soup or sauce.
  • applicants wanted to package creamy dried creamy food compositions in transparent pouches.
  • the usual creamy dried soup compositions are not sufficiently shelf- stable when packaged in transparent packaging.
  • the dried particulate creamy food composition comprises a) 3 to 80 wt% a creamy binder selected from non-dairy creamer, roux and mixtures thereof eg NaCaseinate powder b) 1 to 55 wt% non-creamy binders selected from flour, starch, and mixtures thereof; c) 0.1 to 15 wt% NaCl; d) 1 to 85 wt % dried vegetables particulates whereby the composition is substantially free from dairy ingredient selected from dairy creamer, butter powder, cream powder, creme fraiche powder, cottage cheese powder, cheese powder, butter flavour and mixtures thereof, all weights by weight of the total food composition.
  • the food composition according to the invention is packaged in a transparent packaging.
  • Transparent packaging is meant to describe any packaging whereby at least part of the contents is visible while the packaging is sealed. This can be achieved by using a packaging which is completely transparent, or only one or more parts of the packaging are transparent. In the first case a sachet of transparent foil may be used. Any transparent foil may be used such as PET. In another case, the packaging may comprise at least one window of transparent material through which the contents are visible whereas the rest of the packaging is not transparent. In the latter case the non-transparent parts may be used for printing information like the name of the product, a representation of serving suggestion, instructions how to prepare the creamy food product, ingredients and the like.
  • Combinations of transparent and non-transparent packaging material may also be used such as a transparent pouch in a carton sleeve whereby the carton sleeve only partly encloses the transparent pouch such that part of the food product in the transparent pouch remains visible.
  • the creamy food composition will be a "dried particulate food composition”.
  • a “dried particulate food composition” is meant to describe a food composition consisting mainly of dried particulates.
  • the dried particulate food composition is preferably free-flowing.
  • Particulates is meant to describe food particles as normally used in the art of dry soup and sauce compositions.
  • Ingredients for these products such as creamer, starch, dried vegetables, herbs, spices, flavouring ingredients are usually milled or ground and sometimes sieved to more or less spherical granules of between 0.1 and 2 mm.
  • some larger particulates may used such as slices of mushroom, cubes of carrots, cauliflower florets, broccoli florets, whole garden peas, broken garden peas, pieces of asparagus, green beans, grains of sweet corn.
  • Particulates also include "flakes". Flakes are more or less planar particles and can be obtained by braking drum dried sheets of vegetable material.
  • the food composition is selected from a soup composition and a sauce composition.
  • compositions are substantially free from dairy ingredient selected from dairy creamer, butter powder, cream powder, creme fraiche powder, cottage cheese powder, cheese powder, butter flavour and mixtures thereof.
  • substantially free from dairy ingredient means that the amount of dairy ingredient is preferably at most 0.5 wt%, more preferably at most 0.1 wt%, even more preferably at most 0.01 wt%, and preferably at least 0.0001 wt%, all weights by weight of the total food composition. Most preferably no dairy ingredient is present in the food composition.
  • Dairy creamer as known in the art comprises milk fat.
  • Creamy binders are an important ingredient of the creamy food compositions according to the invention.
  • Creamy binders include non-dairy creamer, roux and mixtures thereof.
  • the term non-dairy creamer typically does not contain milk fat.
  • Non-dairy creamers may comprise a casein component like Na-caseinate .
  • Savoury Creamer stabilized 74 % FAT BB, (ex Friesland Coberco Dairy Foods B. V in The Netherlands) may be used as non-dairy creamer.
  • Creamy binders are preferably present in the creamy food composition at a level of 3 to 80 wt%, preferably 5 to 70 wt%, more preferably 10 to 60 wt%, by weight of the total food composition.
  • Roux as known in the art is usually a cooked mixture of flour and fat.
  • roux particles will be used which can be distinguished from flour particles as the latter are not de-naturated and do not contain fat.
  • the creamy food compositions according to the invention preferably comprise a non creamy binder.
  • Any non-creamy binder known in the art of savoury food applications may be used.
  • Preferred non-creamy binders include flour, starch, and mixtures thereof.
  • Non-creamy binders are preferably present in the creamy food composition at a level of 1 to 55 wt%, preferably 5 to 50 wt%, more preferably 10 to 30 wt%, by weight of the total food composition.
  • the dried vegetable particulates comprise particulates selected from asparagus particulates, mushroom particulates and mixtures thereof.
  • creamy asparagus and creamy mushroom soups are very popular soups.
  • Other preferred dried vegetable particulates comprise particulates selected from whole garden peas, carrots, green beans, leak, sweet corn, bell pepper, tomato, pumpkin, cauliflower, savoy, broccoli, spinach, courgette and mixtures thereof.
  • an improved shelf stable composition may comprise dried vegetable particulates whereby at least 50 wt%, preferably at least 75 wt%, more preferably at least 95 wt% at preferably at most 100 wt% of the dried vegetable particulates by weight of the total amount of vegetable particulates is at least 3 mm, preferably at least 4 mm, preferably at least 5 mm and preferably at most 70 mm, preferably at most 60 mm, more preferably at most 50 mm measured along the longest dimension of the particulates.
  • Vegetable particulates are usually prepared by dehydrating the vegetable, followed by milling, (and/or grinding) and sieving.
  • the dried vegetable particulates are dried by air, vacuum, micro-wave, freeze drying and mixtures of these.
  • broccoli freeze drying is not preferred.
  • the creamy food compositions may further comprise NaCl in amounts of from 0.1 to 15 wt%, preferably, 1 to 10 wt%, all weights by weight of the total food composition.
  • the creamy food composition can also comprise flavouring ingredients.
  • Flavouring ingredients include any food ingredient used to add desired flavour to the creamy food composition such as herbs and spices. Examples include yeast extract, white wine extract, sugar, roast onion stock.
  • a process is provided to manufacture a dried particulate creamy food composition packaged in a transparent pouch comprising the steps of i) admixing the ingredients as described above, preferably at least a) 3 to 80 wt% a creamy binder selected from non-dairy creamer, roux and mixtures thereof; b) 1 to 55 wt% non-creamy binders selected from flour, starch, and mixtures thereof; c) 0.1 to 15 wt% NaCl; d) 1 to 85 wt % dried vegetables particulates whereby the composition is substantially free from dairy ingredient selected from dairy creamer, butter powder, cream powder, creme fraiche powder, cottage cheese powder, cheese powder, butter flavour and mixtures thereof, all weights by weight of the total food composition. ii) packaging the admixed food composition in a transparent pouch.
  • compositions in Table 1 were prepared by mixing the ingredients in a L ⁇ dige Ploughshare mixer, [type FM 50, with cutterhead] , at 25 degrees C and the compositions were each packaged in a transparent pouch based on PET, (ex Huthamaki) and stored for 7 days, 5500 KJ/m2 (standard neon light) at about 20 degrees C to simulate extended storage conditions in a supermarket .
  • composition A is according to the invention and composition B represents a comparative example according to the prior art. After storage the soups were prepared and tasted by a taste panel. Comparative example B had an off-flavour, while composition A according to the invention had no off-flavour.
  • Flavouring ingredients were selected from yeast extract, white wine extract, sugar, roast onion stock, white pepper flavouring.
  • the creamer was Savoury Creamer [74 % FAT] (ex Friesland Coberco Dairy Foods B. V., NL) .
  • Example 2 The compositions in Table 2 were prepared and stored as described in example 1.
  • composition C is according to the invention and compositions D and E are comparative examples according to the prior art. After storage the soups were prepared and tasted by a taste panel. Comparative example D had an off-flavour, while composition C according to the invention had no off-flavour. Comparative example E had a distinctive off-flavour. Thus, whereas the comparative examples D and E had a distinctive off- flavour, surprisingly, the composition according to the invention C lacked the off-flavour.
  • Flavouring ingredients were selected from yeast extract, white wine extract, sugar, palm oil, roast onion stock, white pepper flavouring.
  • the creamer was Savoury Creamer [74 % FAT] (ex Friesland Coberco Dairy Foods B. V., NL) .
  • compositions in Table 3 were prepared and stored as described in example 1.
  • compositions F and G are according to the invention and compositions H and I are comparative examples according to the prior art. After storage the soups were prepared and tasted by a taste panel. Comparative examples H and I had an off-flavour, while compositions F and G according to the invention had no off-flavour .
  • Flavouring ingredients were selected from yeast extract, white wine extract, sugar, roast onion stock.
  • the creamy binder was Savoury Creamer Stabilised [74 % FAT] (ex Friesland Coberco Dairy Foods B. V., NL) From other experiments it was concluded that compositions which avoid vegetables particulates selected from green beans, air or vacuum dried leak, sweet corn, bell pepper, celery, tomato, pumpkin, culiflower, savoy, air or vacuum dried broccoli, courgette, smaller than 3 mm measured along the longest dimension of the particulates resulted in more light stable compositions. The taste panel tests were also confirmed by measurements of decenal and heptenal as marker compounds for the off-flavour.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne des compositions de soupe crémeuse conditionnée dans un emballage transparent dont la stabilité de conservation est améliorée.
PCT/EP2009/065724 2008-12-17 2009-11-24 Composition d'aliment conditionné WO2010069719A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP08171953 2008-12-17
EP08171953.6 2008-12-17

Publications (1)

Publication Number Publication Date
WO2010069719A1 true WO2010069719A1 (fr) 2010-06-24

Family

ID=40565107

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2009/065724 WO2010069719A1 (fr) 2008-12-17 2009-11-24 Composition d'aliment conditionné

Country Status (2)

Country Link
AR (1) AR074749A1 (fr)
WO (1) WO2010069719A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1417952A (en) * 1973-05-23 1975-12-17 Cpc International Inc Pasty dry cream product and process for its manufacture
GB2007489A (en) * 1977-11-09 1979-05-23 Toyo Suisan Kaisha Instantly cookable dry soup mix
EP0229938A1 (fr) * 1985-12-20 1987-07-29 Unilever N.V. Produit alimentaire
WO2004045298A1 (fr) * 2002-11-18 2004-06-03 Unilever N.V. Creme a cafe artificielle en particules comprenant de la matiere grasse, et compositions alimentaires comprenant une telle creme a cafe
WO2006021293A1 (fr) * 2004-08-23 2006-03-02 Unilever N.V. Composition a base de statines

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1417952A (en) * 1973-05-23 1975-12-17 Cpc International Inc Pasty dry cream product and process for its manufacture
GB2007489A (en) * 1977-11-09 1979-05-23 Toyo Suisan Kaisha Instantly cookable dry soup mix
EP0229938A1 (fr) * 1985-12-20 1987-07-29 Unilever N.V. Produit alimentaire
WO2004045298A1 (fr) * 2002-11-18 2004-06-03 Unilever N.V. Creme a cafe artificielle en particules comprenant de la matiere grasse, et compositions alimentaires comprenant une telle creme a cafe
WO2006021293A1 (fr) * 2004-08-23 2006-03-02 Unilever N.V. Composition a base de statines

Also Published As

Publication number Publication date
AR074749A1 (es) 2011-02-09

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