Abstract

Packaged concentrates in jelly form for preparing a bouillon, broth, soup,
sauce, gravy or for use as a seasoning, which concentrates comprises 20-80%
water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent
comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of
herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Abstract

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as
a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of)
herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent
comprising gelatin and starch.

Abstract

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as
a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of)
herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent
comprising xanthan and locust bean gum.

Abstract

The present invention has as an objective to provide a pureed herbs,
vegetables, and/or spices composition which
is of excellent sensoric quality, and which is microbiologically safe and
stable upon storage. The invention provides a
water-continuous herbs, vegetables, and/or spices composition, comprising from
1% to 60% by weight of one or more herbs and/or spices,
from 1 to 10% by weight of insoluble fibres, from 1 to 40% by weight of a
vegetable oil and having a pH of 2.0 to 4.0. Also
provided is a process for preparing said composition.

IPC Classes  ?

• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

A granular food composition includes 15 to 50 wt% fat and 35 to 85 wt% of
starch. The fat has a solid fat
content at 20 C of between 10 and 90 wt%, based on the weight of the fat. The
composition also
includes gas, and has a density of less than 1 kg/L at 20 C. A process for
preparing the granular food
composition includes the steps of: providing a mixture of starch and fat,
providing a solid fat content in
the mixture of higher than 8 wt%, including gas in the mixture, allowing the
mixture to solidify, and
shaping the mixture. The process also includes heating the mixture of starch
and fat, where the mixture
includes gluten protein.

IPC Classes  ?

• A23L 23/10 - Soup concentrates, e.g. powders or cakes
• A23L 29/225 - Farinaceous thickening agents other than isolated starch or derivatives

Abstract

The present invention relates to food products containing vegetable oils which are sensitive for oxidation, leading to rancidity and unattractive food products for consumers. Objective of the invention is to reduce the oxidation, without using EDTA. The oxidation has been reduced using a mixture of compounds than can be obtained from natural sources. This reduced oxidation of fatty acids has been shown in low-fat mayonnaise, salad dressing, and margarine.

IPC Classes  ?

• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23L 27/60 - Salad dressingsMayonnaiseKetchup

Abstract

The present invention provides an aqueous composition containing salt, acetic acid, and sugars which can be used as a sauce or a seasoning. The advantage of the invention is that the growth of yeasts and/or moulds in aqueous food products is reduced, leading to good keepability of the composition. This has been achieved using a relatively low salt level and without preservatives, which makes this product very versatile: a chef can use it freely, without the risk of overdosing the salt level of a prepared food dish. Finally, the product contains sugars and acetic acid, and has a pH between 3 and 4.6.

IPC Classes  ?

• A23B 2/733 - Compounds of undetermined constitution obtained from animals or plants
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof

Abstract

The present invention provides a process for preparing a dehydrated food composition comprising the steps of: mixing a vegetable component and oil to produce a vegetable-oil mixture, said vegetable component and said oil together representing at least 70 wt.% of the vegetable-oil mixture; heating said vegetable-oil mixture at a temperature of at least 70°C; if the vegetable-oil mixture is not a puree, comminuting the vegetable-oil mixture before, during and/or after the heating to produce a puree mixing said puree with a starch component to produce a thickened puree, said starch component being selected from native starch, modified starch and combinations thereof; drum drying said thickened puree to form a dehydrated food composition; said dehydrated food composition comprising 0.1-50% of oil by weight of the total dehydrated food composition and having an Aw of at most 0.45. The flavour quality of drum dried vegetable-based compositions is improved substantially by heating the vegetable component in intimate contact with oil at a temperature of at least 70°C, before dehydrating the heated vegetable component by means of drum drying.

IPC Classes  ?

• A23B 2/94 - Thin-layer drying, drum drying or roller drying
• A23B 7/028 - Thin layer-, drum- or roller-drying
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

The present invention provides method of preparing dehydrated sautéed vegetable pieces, said method comprising: · providing pieces of fresh vegetable belonging to the genus Allium, at least 50 wt.% of said vegetable pieces having a weight of 0.05-5 g; · combining said vegetable pieces with an oil component in a weight ratio 1:25 to 20:1 to produce a vegetable-oil combination; · heating the vegetable-oil combination to a temperature of 80-100°C for 3-80 minutes whilst ensuring that the water content of the vegetable pieces is reduced by not more than 20%; · removing a part of the oil contained in the heated vegetable-oil combination and recovering the heated vegetable pieces; and · dehydrating the heated vegetable pieces at a temperature of less than 98°C for at least hour to produce dehydrated sautéed vegetable pieces having a water activity of less than 0.5 and an oil content of less than 45 wt.%. This method produces dehydrated vegetables with excellent shelf life stability. The dehydrated pieces can be rehydrated to produce vegetable pieces having very good taste and texture.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 27/16 - Onions

Abstract

Packaged concentrates in jelly form for preparing a bouillon, broth, soup,
sauce, gravy or for use as a seasoning, which concentrates comprises 20-80%
water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent
comprising starch and gelatin, in the absence of 0.5-60% by weight of herbs,
vegetables, fruits, meat, fish, crustaceans, or particulates thereof.