Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1998-01-26
2000-07-11
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426312, 426319, 426578, 426601, A23L 139
Patent
active
060869372
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to a fat continuous composition suitable for the preparation of sauces by adding water or an aqueous liquid and heating, which in addition to a vegetable fat comprises a flavour, and a protein.
High quality sauces comprising a fat or fat blend, a binder material and flavour improving ingredients like spices and red or white wine, and optionally a protein material such as milk and water dispersable milk ingredients have been prepared for a long time. Such sauces have been prepared fresh, i.e. by applying fresh ingredients, preparing a food or stock and a roux, and mixing these just prior or during cooking. However, the availability of food products which allow a minor effort for their preparation, and which are of a high quality which is at least comparable to freshly cooked food products are demanded these days. In addition to the desire for high quality with minor effort, todays consumer also has demands on the health aspect of the products to use.
Some consumer groups have the demand for low trans or trans free products, in particular in view of some publications that appeared in 1993 and 1994. These publications stated that trans unsaturated fatty acid residues had effects on blood cholesterol levels more resembling that of saturated fatty acid fats (SAFA) than was previously thought.
Suppliers of edible fat spreads responded rapidly to these new demands and reformulated existing products and introduced new ones thus providing products having reduced levels of trans unsaturated fatty acid residues or even being substantially free of such trans acid residues.
The debate on trans acids renewed the interest in the influence of fat composition on the blood lipids profile, one of the main risk indicators for cardiovascular diseases.
As high quality sauces are normally prepared from butter, these are considered not to fit the pattern of omitting non-healthy food.
Now, a high quality product is found having a good taste, the taste being comparable to that of a fresh home made sauce in which butter is used, and that can be prepared with very little effort.
BRIEF SUMMARY OF THE INVENTION
The present invention regards a sauce base composition comprising 5-80 parts by weight of a vegetable fat or fat blend, the total fat composition having a trans unsaturated fatty acid residue of less than about 4%, 0, 5-15 parts by weight of water dispersable dry milk ingredients, 1-20 parts by weight of a starch or a starch-like product such as modified starch and hydrolyzed starch, up to 40 parts by weight of water, taste and/or flavour compounds, and optionally, 0, 25-5 parts by weight of gelatin or a similar hydrocolloid.
DETAILED DESCRIPTION OF THE INVENTION
The fat blend can be a blend of vegetable fats, but can also be a melange comprising fish or animal fat, the latter preferably being butter. It is, however, for this invention necessary to assure that the fat composition has a total tufar level below 4%, and preferably is substantially free of tufar. Thus, in a preferred embodiement the fat or fat blend is substantially free of tufar. The fat blend is therefor substantially composed of vegetable fats. Substantially free of trans unsaturated fatty acid residues means less than 3%, preferably less than 1% trans unsaturated fatty acid residues. The fatty acid composition of a fat is measured by GLC analysis of FAME as described in e.g. EP 78568. The trans content of fat is measured as described in JAOCS 54, (1977), 208 as elaidic acid content. The amount of particular fatty acid residues of a fat are indicated with respect to the total amount of fatty acid residues of that fat.
Parts, percentages and proportions are expressed by weight unless indicated otherwise. The amounts indicated are amounts of the products as these are commercially available, thus any crystal water present in a compound being included. Amount ranges given in this application are percentages of a sauce base comprising about 20 wt % of water. Depending on the required type of product, mor
REFERENCES:
patent: 4038424 (1977-07-01), Davies
patent: 4118518 (1978-10-01), Perryman
patent: 4341812 (1982-07-01), Ward
patent: 4390561 (1983-06-01), Blair et al.
patent: 4396638 (1983-08-01), Edo et al.
patent: 4486457 (1984-12-01), Schijf et al.
patent: 4521440 (1985-06-01), Lansbergen
patent: 4533561 (1985-08-01), Ward
patent: 4536411 (1985-08-01), Kirton et al.
patent: 4567056 (1986-01-01), Schmidt
patent: 4578278 (1986-03-01), Giddey et al.
patent: 4587130 (1986-05-01), Stauber
patent: 4590087 (1986-05-01), Pronk et al.
patent: 4591507 (1986-05-01), Bodor et al.
patent: 4716047 (1987-12-01), Biernoth et al.
patent: 4826699 (1989-05-01), Soe
patent: 4869919 (1989-09-01), Lowery
patent: 4917915 (1990-04-01), Cain et al.
patent: 4933192 (1990-06-01), Darling et al.
patent: 4990355 (1991-02-01), Gupta et al.
patent: 5013573 (1991-05-01), Bodor et al.
patent: 5061506 (1991-10-01), Leach
patent: 5126160 (1992-06-01), Giddey et al.
patent: 5178897 (1993-01-01), Tanaka
patent: 5223300 (1993-06-01), Brinkers
patent: 5336514 (1994-08-01), Jones et al.
patent: 5370896 (1994-12-01), Carter et al.
patent: 5393549 (1995-02-01), Badertscher et al.
patent: 5536523 (1996-07-01), Blauel et al.
patent: 5593716 (1997-01-01), Appelqvist et al.
patent: 5869125 (1999-02-01), Lynch et al.
Bot David Simon
Haring Petrus Gerardus
Plancken Arie Johannes
Lipton division of Conopco, Inc.
Paden Carolyn
LandOfFree
Sauce base composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Sauce base composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Sauce base composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-539610