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1. EP3328217 - SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUMS

Office
European Patent Office
Application Number 16733540
Application Date 30.06.2016
Publication Number 3328217
Publication Date 06.06.2018
Publication Kind B1
IPC
A23P 10/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
20Agglomerating; Granulating; Tabletting
A23L 23/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
23Soups; Sauces; Preparation or treatment thereof
10Soup concentrates, e.g. powders or cakes
A23L 29/238
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
238from seeds, e.g. locust bean gum or guar gum
A23L 29/244
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
244from corms, tubers or roots, e.g. glucomannan
A23L 29/269
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
269of microbial origin, e.g. xanthan or dextran
CPC
A23L 23/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
23Soups; Sauces
10Soup concentrates, e.g. powders or cakes
A23L 29/238
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
238from seeds, e.g. locust bean gum or guar gum
A23L 29/244
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
244from corms, tubers or roots, e.g. glucomannan
A23L 29/27
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
269of microbial origin, e.g. xanthan or dextran
27Xanthan not combined with other microbial gums
A23P 10/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
20Agglomerating; Granulating; Tabletting
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants UNILEVER IP HOLDINGS B V
Inventors GENÇASLAN ALPER
MELLEMA MICHEL
DE OLIVEIRA MARCELO CAMILO
Designated States
Priority Data 15179337 31.07.2015 EP
Title
(DE) WOHLSCHMECKENDES KONZENTRAT MIT ANORGANISCHEM SALZ, FETT UND POLYSACCHARIDGUMMIS
(EN) SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUMS
(FR) CONCENTRÉ SAVOUREUX COMPRENANT UN SEL INORGANIQUE, DE LA MATIÈRE GRASSE ET DES GOMMES POLYSACCHARIDIQUES
Abstract
(EN)
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.2-4.8 wt.% of xanthan gum; d) 0.2-4.8 wt.% polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof; e) 0-25 wt.% of glutamate component; f) 0-25 w.% starch component; g) 0-20 wt.% of sugar; h) 0-45 wt.% of vegetable matter; wherein the components a) to f) together constitute at least 55 wt.% of the savoury concentrate; and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt.%. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.

(FR)
L'invention concerne un concentré salé contenant : a) 22-85 % en poids de sel inorganique ; b) 2-60 % en poids de matière grasse ; c) 0,2-4,8 % en poids de gomme de xanthane ; d) 0,2-4,8 % en poids de gomme de polysaccharide choisie parmi la gomme de caroube, la gomme de guar, la gomme de konjac et des combinaisons de ces dernières ; e) 0-25 % en poids de constituant de glutamate ; f) 0-25 % en poids de constituant d'amidon ; g) 0-20 % en poids de sucre ; h) 0-45 % en poids de matière végétale ; les constituants a) à f) constituant ensemble au moins 55 % en poids du concentré salé ; et la combinaison de gomme de xanthane et de gomme de polysaccharide étant présente dans le concentré salé dans une concentration de 0,6-5 % en poids. Ce concentré salé peut être utilisé de manière appropriée dans la préparation de bouillon, de soupe, de sauce ou de jus, et non seulement confère une saveur et rehausse le goût, mais améliore également la texture du produit final.