Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Reexamination Certificate
1997-10-07
2001-07-03
Cano, Milton (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
C426S549000
Reexamination Certificate
active
06254918
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to a semifluid, in particular pasty, seasoning and/or coloring, binding foodstuff which can be used as a sauce aid. The foodstuff of the invention comprises an oil-in-water emulsion and includes ungelatinized starch and a vegetable powder or fruit powder.
2. Description of Related Art
A semifluid, seasoning and/or coloring foodstuff is desired which can be used, for example, for producing sauces. There is the problem in this case of avoiding the settling of the spices or coloring constituents which are generally not completely soluble in water or in oil. On the one hand, a stable oil-in-water emulsion is desired for products of this type, but on the other hand the conjoint use of emulsifiers is undesired. In order to guarantee problem-free use, the product should not be crumb-like or powdery, but rather should have a smooth texture.
Dry products, as are disclosed, for example, in DE-A 29 30 664 and which comprise, for example, starch as thickener, fat powders and flavorings, such as onion powder and tomato powder are consequently unsuitable for this purpose.
German Patent 32 43 963 discloses lump-free hot-dispersible base dry products for bound sauces and soups which are produced from starch material and edible fat and can include finely comminuted vegetables, in particular onions, carrots, leek and/or celery. These products are produced by heating the starch material together with the edible fat, with addition of extra water.
A process for producing food additives in agglomerated form with conjoint use of emulsifiers and gelatinized starch is disclosed in EP 229 938.
EP 166 284 describes a sauce enhancer in tubes which is based on cream, egg yolk, liquid butterfat fraction and milk derivatives, to which starch derivatives, in particular slightly cross-linked potato starches, can be added as thickeners. Native starches are said to be less suitable for this use because of their tendency to form a skin.
SUMMARY OF THE INVENTION
The present invention relates to a semifluid, seasoning and/or coloring, binding foodstuff comprising an oil-in-water emulsion including ungelatinized starch and a vegetable powder or fruit powder in a finely divided form containing cell wall and/or fiber. The ungelatinized starch and vegetable powder or fruit powder are not completely soluble in the water phase.
DETAILED DESCRIPTION OF THE INVENTION
Vegetable powders or fruit powders which are suitable are, in particular, a vegetable concentrate, pea flour, lentil flour, tomato puree, garlic powder, paprika powder, onion powder, mushroom powder, asparagus powder or apple concentrate. The content of the vegetable powder or fruit powder in the foodstuff of the invention is generally 10-50% by weight, preferably 15-35% by weight.
The starch must be an ungelatinized starch. Starches derived from wheat, corn and other farinaceous materials can be used and potato starch is preferred. Preferably, the starch is a starch given a moist heat treatment under the conditions described in U.S. Pat. No. 4,568,551, the disclosure of which is incorporated herein by reference. The content of starch is generally 1-40% by weight, preferably 5-30% by weight.
The foodstuff of the invention generally contains 1-40% by weight, preferably 5-20% by weight, of an oil suitable as a foodstuff and 2-40% by weight, preferably 5-30% by weight, of water. Various food grade oils are suitable, including corn oil, olive oil, soybean oil and the like. In a particularly preferred embodiment, the foodstuff of the invention has an A
w
of 0.6-0.8. A
w
is an abbreviation for water activity, which is the equilibrium moisture over the product in percent atmospheric moisture.
Ungelatinized starch is a constituent which has a tendency to sedimentation. In dilute emulsion, starch would always settle. On the other hand, water is required as dissolving constituent for numerous flavorings and as a constituent which keeps the consistency of the emulsion low so that the pourability is ensured. The conventional stabilization principles used for emulsions or suspensions fail for a complex system of this type. Emulsifiers only stabilize the oil emulsion and do not prevent starch sedimentation. Increasing the viscosity or density to prevent sedimentation not only of the starch but also of the seasoning constituents is not possible to the required extent without off-taste and losses of other functionally necessary properties.
Surprisingly, it has been found that numerous vegetable powders and fruit powders present in a finely divided form containing cell wall and/or fiber give the desired properties. According to the invention, a complex system is created in which starch granules and oil droplets are present and also free water in the interstitial spaces, the consistency of the product nevertheless remaining sufficiently low and nevertheless no sedimentation of the ungelatinized starch occurring. Furthermore, the emulsion has a surprising stability and oiling-off of the fat phase has not been observed.
The foodstuff of the invention is suitable, in particular, for use as a sauce aid. Gelatinization of the starch does not occur until the stable emulsion of the invention is poured into water and heated. Accordingly, the foodstuff can be used to thicken foods such as sauces and soups and provide flavoring and/or coloring components.
Use of starch given a moist heat treatment is particularly expedient. This is a non-gelatinized starch, which does not bind immediately and can therefore be easily processed. Native starches, in contrast, tend additionally to bind rapidly and give a slimy structure. Modified starches gelatinize in this system immediately on stirring into boiling water and form lumps.
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Lebensmittel-Lexicon(Encyclopedia of Foodstuffs), Leipzig, p. 176 [entry for “Curry Powder”] and p. 758 entries for “Sauce, Ready for Cooking, Not Sweet, Dry Sauce, Sauce Concentrate, Sauce Extract, Dry Sauce Concentrate, Canned Sauce, Dry” and “Sauce Powder”, 1981.
Passmore, Jacki and Reid, Daniel P;The Complete Chinese Cookbook;, Lansdown Press (Australia), excerpt regarding “Sweet and Sour Sauce”, 1982.
Antolini, Piero and Tjo, The Lian;The Great Book of Chinese Cooking; Crown Publishers, Inc., excerpt regarding recipe for “Pork With Mu Xi”, 1990.
Szechuan Cooking; Highlight International Co., Ltd.; excerpt regarding recipe for “Stir-Fried Beef Shreds with Fish-Flavored Sauce”.
Ammedick-Naumann Claudia
Bezner Klaus
Bohrmann Hans
Carl Jürgen
Cano Milton
CPC International Inc.
Mai Hao
Norris & McLaughlin & Marcus
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