HK1122703B

HK1122703B - Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum

Info

Publication number: HK1122703B
Application number: HK08113972.7A
Authority: HK
Inventors: Georg Achterkamp; Dieter Kurt Karl Ackermann; Chiharu Inoue; Reinhard Kohlus; Matthias Kuhn
Original assignee: 联合利华知识产权控股有限公司
Priority date: 2005-12-12
Filing date: 2006-12-07
Publication date: 2013-07-12

Description

Concentrate comprising particulates and xanthan and locust bean gum for preparing a bouillon, soup, sauce, gravy or for use as a seasoning

Technical Field

The present invention relates to a concentrate for preparing a bouillon (bouillon), broth (broth), soup (soup), sauce (sauce), gravy or for use as a seasoning (seasoning). More particularly, the invention relates to such concentrates which are such as to comprise herbs, vegetables, meat, fish or crustaceans which are not completely dried.

Background

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning are well known in western and non-western cooking. For the sake of simplicity, such preparations are herein all abbreviated to "concentrates for preparing a bouillon or for use as a seasoning".

Typically, bouillon and seasoning cubes or tablets comprise ingredients such as one or more of the following: salt, sugar, flavouring agents (e.g. sodium glutamate, MSG), herbs (herb), spices (sports), vegetable particulates, colours and flavourants (flavourant), with the exception of, for example, 0-40% (1-60% for flavour cubes, typically 0-20% for flavour and bouillon cubes) fat and/or oil. Salt is generally a component present in large amounts, for example 5-60%.

Such concentrates are suitably obtained in the form of rigid or plastic (i.e. deformable) cubes, tablets, friable cubes, or in the form of powders, granules, etc. These formulations are known as dry: the moisture content is less than 8%, usually even lower.

While such dry formulations have advantages in, for example, preservation, they require that all ingredients be dried. If the ingredients used in such concentrates are not directly available in dry form (e.g. herbs and vegetables and pieces thereof (pieces), meat), then such ingredients need to be dried first. Needless to say, this is difficult and it may have a negative impact on the quality of (pieces of) the herbs, vegetables and meat in question. There is therefore a need for concentrates for use as a seasoning or for preparing a bouillon, broth, soup, sauce or gravy which will allow the use of ingredients which are not in a completely dry state, i.e. have a moisture content of more than 8% (by weight of herbs/vegetables), such as herbs and/or vegetables and/or fruits or particles thereof as well as pieces of meat, fish or crustaceans. Preferably, the concentrate should be shelf stable when in a closed package. Preferably, ingredients such as herbs, vegetables, fruits, meats, fish, crustaceans and granules thereof will be allowed to be used in the form of intermediate moisture-stable ingredients.

WO 2001/072148 discloses a cooking aid consisting of a meltable or soluble wall material enclosing a fluid or pasty filling. Such a liquid or paste filling would allow the use of non-dried herbs and vegetables (pellets) in its filling. However, manufacturing such filled cubes can be cumbersome.

JP 61/031,068 discloses a soup concentrate for instant noodles, which soup concentrate is in jelly (jelly) form, which concentrate needs to be diluted 5-6 times with water to obtain a soup to be consumed or consumed together with noodles. The jelly is formed using gelatin (gelatin) and one or more of alginate, agar and apple puree (apple puree). The jelly took 3-6 minutes to dissolve. The jelly in this reference may include meat (chunks) and vegetables (chunks). While this jelly form allows for non-dry particulate matter, the disclosed jelly has some disadvantages.

Disclosure of Invention

There is a need for (alternative) packaged concentrates for use as a seasoning or for preparing a bouillon, broth, soup, sauce or gravy, which concentrates is in the form of a (packaged) jelly that is relatively quickly soluble in boiling water (e.g. 30g of material will dissolve in 900ml of boiling water in less than 3.5 minutes, preferably less than 3 minutes). It is also preferred that such a jelly has a low tendency to syneresis (water separation) and preferably is an elastic, less rigid gel (which will facilitate removal from its packaging; elasticity and less rigidity can be judged well by hand). It is also desirable that the gel be preferably less viscous (and thus the gel may be handled with fingers and made easily removable from the packaging) and that the method of manufacturing it be simple (e.g. less viscous in preparation, or not requiring more complex equipment or processes). Preferably, the concentrates should be such that they provide a typical dilution ratio (in e.g. an aqueous liquid such as water) for e.g. a bouillon (e.g. in bouillon cubes), e.g. 1: 20 to 1: 50 (i.e. such that high salt levels are allowed in the gel). Furthermore, the product should be fairly stable in transport and storage, which is usually at ambient temperature, but during which the temperature can rise relatively significantly. Preferably, the gel should also have a certain strength: preferably, the strength should be such that the force (in grams) required for the penetrator (plunger) to penetrate 10mm in the gel is more than 50, more preferably more than 70 g. Low to no phase separation is also desirable.

It has now been found that this can be achieved (at least partly) by a packaged concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, the concentrate comprising:

20-80 wt% water, based on the total packaged concentrate,

-0.5-60 wt% of herbs, vegetables, fruits, meat, fish, crustaceans or particulates thereof, based on the total packaged concentrate,

-based on the water content of the concentrate, 0.1-10 wt% of a gelling agent comprising a combination of xanthan gum (xanthan) and Locust Bean Gum (LBG), the xanthan gum and LBG each being present in an amount of 30-70%, based on the total amount of xanthan gum and LBG,

-3-30 wt%, more preferably 15-30 wt%, most preferably 15-26 wt% of salt based on the water content of the concentrate,

wherein the concentrate has the appearance of a gel (preferably judged when removed from the package).

One of ordinary skill in the food art recognizes the gel when looking at it. When sufficient gelling agent is used in the formulation, the appearance of a gel can generally be achieved in an aqueous environment. The gel will generally have a smooth surface appearance, will retain shape at ambient temperature when subjected to gravitational conditions, but can be easily deformed (to some extent in an elastic manner). More preferably, the packaged concentrate of the invention (when taken out of the package) has an elastic modulus G' as defined by at least 1, preferably at least 3, more preferably at least 5: the ratio of viscous modulus G "indicates the appearance or rheology of the gel. It may furthermore be preferred that the viscous modulus G' is at least 10Pa, preferably at least 50 Pa. The measurement method thereof is described below.

Herbs, vegetables, fruits, meat, fish, crustaceans or particulates thereof refer to particles having such a size that they are at least visible to the naked eye in the product as consumed, e.g. when diluted with water at the required dilution rate, (as when referring to particulates or herbs etc. they are seen just before consumption). Thus, "meal" as known in the bouillon industry may be difficult to see in jelly cubes (e.g. due to concentration, which may be a cause for turbidity for certain ingredients), but when prepared in proper dilution, the conventional meal particulates can be visible to the naked eye in the soup or bouillon.

Water (as an amount) is herein understood to be the total amount of moisture present. The salt concentration should be calculated as (amount of salt)/(amount of salt and total moisture). The same is true for other dissolved substances, such as gelling agent (amount of gelling agent)/(amount of gelling agent and total moisture).

It may be preferred that the concentrate of the invention comprises 15-30 wt%, more preferably 15-26 wt% of salt, based on the total water content (preferably NaCl, but also other salts, preferably in dissolved form). The "salt" may here be sodium chloride, but it may also be another alkali metal salt such as potassium chloride, or a mixture thereof, or other low sodium product (1ow-sodium product), the purpose of which is the taste effect of sodium chloride, as long as the taste in the final formulation (e.g. a bouillon, or a flavoured food) is acceptable. The upper limit of solubility of NaCl in water is about 26% (at room temperature), and thus above this limit, some salt crystals may appear. Therefore, the amount of salt is preferably (just) below this salt saturation concentration level.

By means of the above-described formulations, concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning can be obtained, which differ from conventionally used dry cubes and tablets, wherein the concentrate according to the invention is not dry. This allows the use of partially wet, i.e. not completely dry herbs, vegetables, meat, fish, crustaceans (or particulates thereof). It is common to conventional bouillon cubes and tablets that it is introduced in the form of a unit dose (i.e. not as a loose product as a liquid, powder or granulate): a certain number, individually packaged.

Although the concentrate of the invention allows the use of (pieces of) herbs, vegetables, meat, fish, crustaceans which are not dried, it is also possible to include such ingredients in dry form in the concentrate of the invention. To some extent, such dry ingredients may then be hydrated by the moisture present in the concentrate.

The concentrate is more or less shape stable: it is not a flowable product, but it is a gelled product, which means that it can deform (easily) under pressure. By selecting the amounts and ratios of xanthan gum and LBG, the desired rheology can be obtained.

The amount and ratio of xanthan gum and LBG as required will depend, for example, on the amount of salt in the formulation, and such amount and ratio can be determined by one of ordinary skill in the art of gelled foods without undue burden. At high salt levels, locust bean gum and xanthan gum alone did not actually gel, but in combination they gelled. Typical quantities would be:

-at 15% salt level: LBG and xanthan (together): 0.15-5%, more preferably, 0.4-2%,

-at 25% salt level: LBG and xanthan (together): 0.2-7%, more preferably, 0.6-3%,

both in wt.%, based on the amount of water, as defined above.

LBG and xanthan gum are herein preferably used in such amounts that the total amount of LBG and xanthan gum comprises 30-70 wt% LBG and 30-70 wt% xanthan gum, based on the total amount of xanthan gum and LBG. Preferably, these amounts are 40-60% and 60-40%, respectively, still more preferably 45-55% and 55-45%, respectively. The most preferred ratio is about 50% and 50% by weight of each component.

The appearance (texture) and rheology desired for the product of the invention is preferably that of a gel. Regarding gels, there are, for example, the following scientific documents:

the "Das Rheologies Handbuch, Thomas Mezger, Curt R.Vincentz-Verlag, Hannover, 2000" gel is generally defined by the ratio of its elastic modulus G' to its viscous modulus G ". This allows to distinguish between highly viscous fluids, such as pastes, and elastic systems of the same viscosity, such as gels. For gels, this ratio should be greater than 1. For a given product, a ratio of greater than 1 is suitable. Preferably, however, said ratio is greater than 3, more preferably it is greater than 5.

The absolute value of the viscous modulus G' is preferably greater than 10Pa, more preferably greater than 50 Pa. This criterion distinguishes between a thin (thin) solution with gel characteristics and a more shape-retaining jelly product, the latter being the intended product of the present invention.

The above given values need to be measured in the following cases:

-a maturation time of at least 12 hours under ambient conditions,

-a measurement temperature of 25 ℃ C,

oscillation frequency of 1 rad/s and

-1% strain.

This set of parameters relates to standard oscillatory tests performed in the standard state of an artificial low deformation rheometer (which is commercially available, for example, from Bohlin or TA Instruments).

The requirements as described herein for G': G "should preferably apply to the entire concentrate (except for the particulate matter described) and not only to a portion thereof. For example, for a structure as described in WO 01/72148, this may be the case for a wall material, but not for a fluid or pasty core. Furthermore, it is preferred that the concentrate does not consist of a solid encapsulating material covering the core. It may also be preferred that the concentrate is translucent and/or transparent, except for visual elements such as herbs, vegetables, meat, fish, crustaceans (or particulates thereof). Thus, in a matrix material (e.g. comprising water, gelling agent, and optionally salt, taste enhancer (tast enhancer), oil, and also visual elements like herbs, vegetables, meat, fish, crustaceans (or particulates thereof)), the matrix material is preferably transparent and/or translucent.

Preferably, the concentrate of the invention is non-sweet, characterized in that it has a sweetness of less than 20%, preferably less than 15%, still more preferably less than 10%, most preferably less than 6% by equivalent of the percentage sucrose, and forms a final product having a sweetness of less than 0.5g/l of sucrose equivalent, preferably less than 0.3g/l of sucrose equivalent, more preferably less than 0.2g/l of sucrose equivalent. Sweetness refers to the equivalent sweetness of sucrose, which is calculated by the sweetness index of the sweetener used. Thus, the sweetness of the concentrate of the invention, as expressed by the sweetness index, is lower than 0.5g/l of sucrose equivalent, preferably lower than 0.3g/l of sucrose equivalent, more preferably lower than 0.2g/l of sucrose equivalent. The number of equivalents of sucrose refers to the equivalent sweetness of sucrose, which is calculated by the sweetness index of the sweetener used.

As used herein, "sweetness index" is a term used to describe the sweetness level of a dosage form relative to sucrose. Sucrose, defined as the standard, has a sweetness index of 1. For example, the sweetness index of some known sweet compounds is listed below:

sorbitol 0.54-0.7, glucose 0.6, mannitol 0.7, sucrose 1.0, high fructose corn syrup 55% 1.0, xylitol 1.0, fructose 1.2-1.7, cyclamate 30, aspartame 180, acesulfame potassium 200, saccharin 300, Sucralose (Sucralose)600, Talin (Talin) 2000-. Other values and references can be found, for example:

″Rmpp Lebensmittelchemie，Georg Thieme Verlag，1995″.

it may also be preferred that equivalent sweetness is herein understood to be the perceived sweetness by the consumer, as determined by a trained panel matching the product sweetness to a standard sucrose solution. The specific methods are described in the appropriate DIN standards. For formulation purposes, this should be assumed in a manner similar to sweetness as calculated by the so-called sweetness index.

Herbs, vegetables, meat, fish, crustaceans, or particulates thereof (including mixtures thereof) as used in the present invention can be intermediate moisture components. Generally, the water activity a of the intermediate moisture component_wWill be in the range of 0.5 to 0.98, preferably 0.6 to 0.87, more preferably 0.6 to 0.75. Detailed description of the invention

In the concentrate of the present invention, the amount of herbs, vegetables, fruits, meat, fish, crustaceans or particulates thereof is preferably 1-40 wt%, more preferably 1-20 wt%, most preferably 2-20 wt%, based on the total packaged concentrate.

The total moisture content of the total concentrate of the invention, when it is in a package (i.e. comprising granules of herbs, vegetables, meat, fish, crustaceans) is 20-80 wt%, preferably 40-60 wt%, based on the total packaged concentrate. Preferably, the water activity a of the total concentrate, when it is in a package_wIs preferably 0.5-0.98, more preferably 0.6-0.87, still more preferably 0.7-0.8, most preferably 0.7-0.75. The pH of the total concentrate of the invention is preferably from 3 to 8, more preferably from 4 to 7. The pH value can be measured, for example, after grinding the entire concentrate. In this connection, the presence of (organic) acids is preferred. This may also be the case for taste reasons.

Preferably, the concentrate of the invention, when in its fully packaged condition, is shelf stable. This can be ensured by choosing the appropriate manufacturing process and the correct composition. For example, including a sterilization step (either ex situ or as another process step)Part) followed by hot or aseptic filling of the package and the appropriate water activity a_wAnd compositional pH may ensure this.

Depending on the ingredients and the process chosen, the concentrate of the invention is shelf stable (shelf stable) for at least 3 months at ambient temperature when in its fully packaged condition. Preferably, the concentrate of the invention has an open shelf life of at least 3 months at ambient temperature. This can be achieved at high salt levels, for example 20-26% salt (based on water). Therefore, such salt levels may be preferred.

In addition to the ingredients, it may be preferred for the concentrates of the invention that they further comprise 0.5 to 30 wt% of a taste-enhancing agent selected from sodium glutamate, 5' -nucleotides, organic acids or mixtures thereof, based on the total concentrate. Salt may also be considered a flavour enhancer, but it is considered herein as a separate class of ingredients.

In the concentrate of the invention, fats and/or oils may be used as ingredients. They may contribute to flavour (flavour) and/or mouthfeel. The fat is preferably present in emulsified or dispersed form due to the aqueous nature of the concentrate. It may be desirable to use emulsifiers and/or stabilizers. Thus, it may be preferred that the concentrate of the invention further comprises from 1 to 30 wt%, preferably from 1 to 15 wt% of an emulsified or dispersed oil and/or fat, based on the total packaged concentrate.

Since the concentrates are jelly-like, they may have a shape. Preferably, the concentrate of the invention is in the form of a cube, tablet, brick, pellet, ball (sphere), briquette, lozenge, ovoid or flattened ovoid. It is understood herein that "blocks or tablets" and "unit doses" encompass a wide variety of geometric shapes: in addition to cubes and tablets, there are also pellets, briquettes, brick-like shapes, etc. Preferably, the size of each individual gelled concentrate is such that the weight of the concentrate (excluding packaging) is from 1 to 10kg, preferably from 2 to 250g, more preferably from 10 to 50 g. Preferably, the portion of the concentrate of the invention as packaged is such that the weight of the concentrate (excluding the packaging) is from 1 to 10kg, preferably from 2 to 250g, more preferably from 10 to 50 g. The package may be, for example, a blister pack or a glass or plastic vial or (sealed) tub or cup. Preferably, in the packaged concentrate of the invention, the container is a cup or a tub with a sealing means, and more complex package shapes are now feasible (e.g. reclosable packages). A particular and preferred packaging option is a sealed or reclosable cup or pail (e.g. a plastic cup, e.g. of a volume of 1-250ml, containing 1-250g, preferably 2-50g (more preferably 10-50g) of concentrate, which is closed with a lid or sealing means, preferably a sealing means of sheet material).

The packaged concentrate of the present invention is preferably translucent or transparent. The choice of a package that is at least translucent, for example, can also be made noticeable.

The invention also relates to a process for preparing the concentrate according to the invention. The preparation method can comprise the following steps: mixing the ingredients with water, filling into a package (e.g. blister pack or cup or tub), closing the package (e.g. by sealing means), wherein preferably before, during or after filling into the package

Followed by a heating step in order to preserve and/or in order to promote the dissolution of the ingredients and/or to achieve gelation of the thermosetting gel (upon subsequent cooling). Alternatively, the (heated) mixture may be poured into a mould and cooled to solidify. After setting to a gel, the gelled concentrate will have to be removed from the mould and packaged. Preferably, however, the package is made directly. Preferred is the following steps: mixing the ingredients with water, filling into a package and closing the package, wherein a heating step is performed before and/or during and/or after filling into the package.

In the above process, it is preferred that at least part of the heating stage will reach a temperature of at least 80 ℃. Furthermore, it is preferred that the temperature of the mixture during charging is at least 70 ℃. When the fat is used in solid form at room temperature, it is preferably first melted before addition to the other components.

The invention also relates to the use of a concentrate as described above for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. This can be done by dilution with an aqueous liquid (e.g. water) under the application of heat, for example in a ratio of 1: 15 to 1: 100, preferably 1: 20 to 1: 70, more preferably 1: 20 to 1: 50.

The invention also relates to the use of the concentrate according to the invention and as described above for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning. The use for example comprises taking the concentrate out of its packaging and adding it to a food or dish, optionally also applying heat and/or stirring the food or dish together with the concentrate during or after its preparation.

Examples

Example 1: medium salt, jelly with xanthan gum and LBG and fresh vegetables

	Formulated dry base mixture
		Composition (I)	kg
Vegetable essence (flavour)	7.500
		Yeast extract	1.200
IG	0.400
		Candy	8.000
MSG	8.000
		Salt (salt)	10.000
Perfume	2.400
		Vegetable powder	3.200
Acidifying agent	1.000
			41.70

	Formula jelly
		Composition (I)	kg
Dry base mixture	41.700
		Water (W)	50.000
Xanthan gum	0.500
		LGB	0.500
Frozen vegetable
		Carrot granules	6.000
Frozen coriander leaf	3.000
		Leek and scallion block	5.000
Frozen onion blocks	7.000
			113.700

Processing dry blends

Adding all dry ingredients to LIn a dige mixer

Mixing the dry powder at 120rpm without using a chopper for 5min until homogeneous

Put into a plastic bag

Closed and stored at ambient temperature

Processing jelly

Adding water to a container (Unimix)

Addition of Xanthan Gum and LBG

Continuously mixing for 30min

Adding the dry blend and mixing, still uniform

Heating to 95 deg.C

Adding quick-frozen vegetables

Heating to 95 deg.C

Maintaining at 95 deg.C for 5min

Hot filling into 50ml glass vials

Capping glass vials

And cooling for 24 hours at room temperature.

Example 2: high salt, jelly with xanthan and LBG

	Formulated dry base mixture
		Composition (I)	Kg
Chicken essence	8.400
		Chicken powder	3.000
Yeast extract	1.200
		IG	0.400
Carrot granules	0.900
		Candy	10.200
Onion block	3.000
		Leek and scallion block	1.000
Maltodextrin	8.500
		MSG	17.000
Fragrant vegetable leaf	1.300
		Salt (salt)	35.000
Perfume	2.400
		Vegetable powder	1.700
Potato starch	6.000
			100.00

	Formula jelly
		Composition (I)	Kg
Dry base mixture	50.000
		Water (W)	50.000
Xanthan gum	0.400
		LGB	0.400
	100.800

Processing dry blends

Adding all dry ingredients to LIn a dige mixer

Mixing the dry powder at 120rpm without using a chopper for 5min until uniformly packed in a plastic bag

Closed and stored at ambient temperature

Processing jelly

Adding water to a container (Unimix)

Addition of Xanthan Gum and LBG

Continuously mixing for 30min

Adding the dry blend and mixing, still uniform

Heating to 90 deg.C

Maintaining at 90 deg.C for 10min

The hot solution was filled into 40ml glass vials

Capping glass vials

And cooling for 24 hours at room temperature.

The resulting products of examples 1 and 2 both had a gel appearance and were shape stable.

Example 3:

dry blend (g):

375g salt

200g of palm oil

175g MSG

27.45g of flavouring component, fragrance and flavour enhancer

Vegetable mixture (g):

220g frozen shredded carrot

110g frozen shredded leek

70g frozen shredded spinach

50g of frozen Lantern pepper shreds

30g of frozen pumpkin shreds

20g frozen shredded celery

15g of frozen corn silk

A gelling system:

700g of water

8g Xanthan Gum

3.5g LBG

Mixing all the components, heating to 80 ℃, pouring into a mold, cooling and solidifying to prepare the product. The product obtained appeared gel-like, shape stable, and when immersed in boiling water (30-fold dilution), 15g of the gel dissolved in less than 2 minutes.

Examples 4 to 7: several bouillon concentrates were prepared in which the taste was modified according to the formulation described below. The moisture is added as water and all other ingredients are used in dry form (i.e., industrially dry, which for the ingredients typically means 1-3% moisture). Measure a_wAnd G': these results are given after example 4. All 4 products appeared as gels.

Example 4: beef jelly with LBG and xanthan gum

Description of the invention	Amount [% ]]	The quantity [ g ]]For 10kg
			Candy	2	0.2
Salt (salt)	18.4	1.84
			Essence	4.9	0.49
Citric acid powder	0.5	0.05
			Vegetable powder	0.45	0.045
Yeast extract	1.5	0.15
			Perfume	0.2	0.02
5' -nucleotide	0.2	0.02
			MSG	5.1	0.51
Palm oil	10.5	1.05
			Water (W)	55.38	5.535
Xanthan gum	0.3	0.03
			Locust bean gum	0.3	0.03
Total of	100	10

Description of processing:

1. all dry ingredients were mixed in a Hobart mixer until homogeneous

2. Melting fat at 60 deg.C

3. Adding molten fat to the dry ingredients, mixing in a Hobart mixer until homogeneous

4. The mixture was added to a double-jacketed vessel (Unimix type)

5. Water was added to the container and the container was closed.

6. Heating to 90 deg.C while stirring

7. Held at 90 ℃ for 3 minutes while stirring

8. The mixture was charged while hot into a 35ml oval bucket, which was then sealed and left to cool to room temperature.

Example 5: fish jelly with LBG and xanthan gum

Description of the invention	Amount [% ]]	The quantity [ g ]]For 10kg
			Fish meat powder	8	0.8
Essence	0.5	0.05
			Palm oil	5.8	0.58
Cream powder	16.1	1.61
			Perfume	0.1	0.01
Lactic acid (liquid)	0.6	0.06
			Water (W)	40	4
Modified starch	3.5	0.35
			Salt (salt)	13.1	1.31
MSG	4.4	0.44
			Locust bean gum	0.5	0.05
Xanthan gum	0.5	0.05
			Candy	6.6	0.66
5' -nucleotide	0.2	0.02
			Caramel powder	0.1	0.01
Total of	100	10

Description of processing:

1. all dry ingredients were mixed in a Hobart mixer until homogeneous

2. Melting fat at 60 deg.C

4. The mixture was added to a double-jacketed vessel (Unimix type)

5. Water and lactic acid were added to the vessel and the vessel was closed.

6. Heating to 90 deg.C while stirring

7. Held at 90 ℃ for 3 minutes while stirring

Example 6: chicken jelly (LBG and xanthan gum)

Description of the invention	Amount [% ]]	The quantity [ g ]]For 10kg
			Chicken meat extract	3.2	0.32
Chicken powder	7.3	0.73
			Chicken fat	16.1	1.61
Perfume	0.4	0.04
			Water (W)	44.4	4.44
Essence	1.3	0.13
			Salt (salt)	17.3	1.73
MSG	4	0.4
			Locust bean gum	0.5	0.05
Xanthan gum	0.5	0.05
			Candy	4.8	0.48
5' -nucleotide	0.2	0.02
			Total of	100	10

Description of processing:

1. all dry ingredients were mixed in a Hobart mixer until homogeneous

2. Melting fat at 60 deg.C

4. The mixture was added to a double-jacketed vessel (Unimix type)

5. Water and lactic acid were added to the vessel and the vessel was closed.

6. Heating to 90 deg.C while stirring

7. Held at 90 ℃ for 3 minutes while stirring

8. The hot was filled into a 15ml round bucket, which was then sealed and left to cool to room temperature.

Example 7: pork jelly with LBG and xanthan gum

Description of the invention	Amount [% ]]	The quantity [ g ]]For 10kg
			Pork essence	1.5	0.15
Water (W)	41.5	4.15
			Pork fat	12.1	1.21
Pork powder	6.1	0.61
			Salt (salt)	13.6	1.36
MSG	5.3	0.53
			Locust bean gum	0.5	0.05
Xanthan gum	0.5	0.05
			Candy	3.8	0.38
Palm oil	3	0.3
			Pork bone meal	12.1	1.21
Total of	100	10

Description of processing:

1. all dry ingredients were mixed in a Hobart mixer until homogeneous

2. Melting fat at 60 deg.C

4. The mixture was added to a double-jacketed vessel (Unimix type)

5. Water was added to the container and the container was closed.

6. Heating to 90 deg.C while stirring

7. Held at 90 ℃ for 3 minutes while stirring

Results for examples 4-7: the ratio G'/G ", at 21 ℃ (ambient, as measured according to the teachings in the specification):

examples of the embodiments	Storage modulus G' (Pa)	Loss modulus G' (Pa)	The ratio G'/G ″	a_w	Dilution ratio	Dilution ofTime(s)	Syneresis
								Beef	75.48	14.41	5.24	0.68	28	90	Is low in
Fish meat	1061.50	186.70	5.69	0.74	26	180	Extremely low
								Chicken meat	187.50	39.55	4.74	0.73	29	120	Is low in
Pork	466.29	100.38	4.65	0.73	30	90	Extremely low

The gel strength was measured using the following method:

using a texture analyzer, obtained from Microstable Sytems, model TA XT2, with a 5kg load element.

-a puncture device: diameter (according to AOAC method), 0.5 inch, i.e. 12.7mm, height 35mm, flat surface, sharp edge, material plastic.

The sample container has an impact on the result, if not very large. Therefore, the selected container should always be the same. We used plastic containers (bottom diameter 5.5 cm; top diameter 6.5 cm; height 8.5 cm) for the model system and glass vials (vials) for the process tests with a formulation (recipes) different from the model system (diameter 7 cm; height 4 cm).

After preparation, the samples were stored under ambient conditions (21 ℃) at least overnight before measurement.

-TA-parameter: the pre-speed is 1mm/s, the testing speed is 0.5mm/s, the returning speed is 10mm/s, the distance is 15mm, the trigger is automatic, the force is 0.5g, and the recording is stopped at the target. The result we obtained from the recorded graph is the force at 10mm penetration depth (in N, but simplified to g).

Claims

1. Packaged concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrate comprises:

20-80 wt% water, based on the total packaged concentrate,

0.5-60 wt% of herbs other than vegetables and fruits, vegetables, fruits, meat other than fish and crustacean meat, fish, crustaceans or particulates thereof, based on the total packaged concentrate,

-0.1-10 wt% based on the water content of the concentrate of a gelling agent comprising a combination of xanthan gum and locust bean gum,

-15-30 wt% of salt, based on the water content of the concentrate,

wherein the concentrate has the appearance of a gel.

2. The concentrate of claim 1, wherein the xanthan gum and locust bean gum are each present in an amount of 30 to 70% based on the total amount of xanthan gum and locust bean gum.

3. The concentrate of claim 1 wherein xanthan gum and locust bean gum are each present in an amount of about 50% based on the total amount of xanthan gum and locust bean gum.

4. The concentrate of any of claims 1-3 wherein the concentrate has the appearance or rheology of a gel expressed by a ratio of elastic modulus G': viscous modulus G "of at least 1.

5. The concentrate of any of claims 1 through 3 wherein the concentrate has the appearance or rheology of a gel expressed by a ratio of elastic modulus G': viscous modulus G "of at least 3.

6. A concentrate according to any one of claims 1 to 3 wherein the amount of gelling agent comprising a combination of xanthan gum and locust bean gum is from 0.2 to 7%.

7. A concentrate according to any one of claims 1 to 3 wherein the amount of gelling agent comprising a combination of xanthan gum and locust bean gum is 0.6 to 3%.

8. The concentrate of any of claims 1-3, wherein the total moisture content of the concentrate is from 40 to 60 wt%, based on the total packaged concentrate.

9. The concentrate according to any of claims 1 to 3, wherein the water activity aw of the concentrate is between 0.6 and 0.87.

10. The concentrate of claim 9, wherein the water activity aw of the concentrate is from 0.7 to 0.8.

11. The concentrate of any of claims 1-3 wherein the viscous modulus G "is at least 10 Pa.

12. The concentrate of any one of claims 1 to 3, further comprising 0.5 to 30 wt% of a taste enhancer selected from the group consisting of sodium glutamate, 5 '-nucleotides, organic acids other than 5' -nucleotides, or mixtures thereof, based on the total concentrate.

13. The concentrate of any of claims 1-3, further comprising from 1 to 30 wt% emulsified oil and/or fat, based on the total packaged concentrate.

14. The concentrate of any of claims 1-3, further comprising 1-15 wt% emulsified oil and/or fat, based on the total packaged concentrate.

15. The concentrate of any of claims 1-3, wherein the concentrate is packaged in a cup or tub with a sealing device.

16. The concentrate of any of claims 1-3 wherein the salt is sodium chloride.

17. The concentrate of any of claims 1-3, wherein the portion of the concentrate that is packaged is such that the weight of the concentrate, excluding the package, is from 10g to 10 kg.

18. A concentrate according to any of claims 1-3, wherein the concentrate provides a bouillon, broth, soup, sauce, gravy by diluting the concentrate with an aqueous liquid under conditions of application of heat.

19. A concentrate according to any of claims 1-3, wherein the concentrate provides a bouillon, broth, soup, sauce, gravy by diluting the concentrate with an aqueous liquid in a ratio of 1: 15 to 1: 50 under conditions of applied heat.

20. A concentrate according to any of claims 1-3, wherein the concentrate provides a bouillon, broth, soup, sauce, gravy, wherein 30g of the concentrate is dissolved in 900ml of boiling water in less than 3.5 minutes.

21. The concentrate of any of claims 1-3, wherein the concentrate is a broth concentrate.

22. The concentrate of any one of claims 1 to 3,

wherein the concentrate is a broth concentrate,

wherein the broth concentrate provides a broth by diluting the broth concentrate with an aqueous liquid under the application of heat,

the broth concentrate comprises

20-80 wt% water, based on the total packaged concentrate,

-0.6-7 wt% based on the water content of the concentrate of a gelling agent comprising a combination of xanthan gum and locust bean gum,

-water content based on concentrate, 15-30 wt% salt, and

wherein the concentrate has the appearance or rheology of a gel expressed by a ratio of elastic modulus G 'to viscous modulus G' of at least 1,

wherein the portion of the concentrate packaged is such that the weight of the concentrate, excluding the package, is from 10g to 10 kg.

23. The concentrate of claim 22, further comprising from 1 to 30 wt% emulsified oil and/or fat, based on the total packaged concentrate.

24. The concentrate of claim 22, further comprising 1-15 wt% emulsified oil and/or fat, based on the total packaged concentrate.

25. The concentrate of claim 22, wherein the broth concentrate provides a broth by diluting the broth concentrate with an aqueous liquid in a ratio of 1: 15 to 1: 50 under the application of heat.

26. The concentrate of claim 22 wherein xanthan gum and locust bean gum are each present in an amount of 30 to 70% based on the total amount of xanthan gum and locust bean gum.

27. The concentrate of claim 22, wherein xanthan gum and locust bean gum are each present in an amount of about 50% based on the total amount of xanthan gum and locust bean gum.

28. A method of preparing a concentrate for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, the concentrate comprising:

20-80 wt% water, based on the total packaged concentrate,

-15-30 wt% of salt, based on the water content of the concentrate,

wherein the concentrate has the appearance of a gel,

the method comprises the following steps: mixing the components with water, packaging and sealing.

29. The method of claim 28, wherein the heating step is performed before, during, or after packaging, wherein at least a portion of the heating stage will reach a temperature of at least 70 ℃.

30. The method of claim 28 or 29, wherein the amount of gelling agent comprising a combination of xanthan gum and locust bean gum is 0.2 to 7 wt% based on the water content of the concentrate.

31. The method of claim 28 or 29, wherein the amount of gelling agent comprising a combination of xanthan gum and locust bean gum is 0.6 to 3 wt% based on the water content of the concentrate.

32. A method according to claim 28 or 29, wherein the xanthan gum and locust bean gum are each present in an amount of 30 to 70% based on the total amount of xanthan gum and locust bean gum.

33. The method of claim 28 or 29, wherein xanthan gum and locust bean gum are each present in an amount of about 50% based on the total amount of xanthan gum and locust bean gum.

34. Use of a concentrate according to any of claims 1-27 for preparing a bouillon or soup.

35. The use according to claim 34, wherein,

wherein the concentrate is a broth concentrate,

the broth concentrate comprises

20-80 wt% water, based on the total packaged concentrate,

-15-30 wt% of salt, based on the water content of the concentrate,

wherein the portion of the concentrate packaged is such that the weight of the concentrate, excluding the package, is from 10g to 250 g.

36. The use of claim 35, wherein the bouillon concentrate further comprises 1-30 wt% emulsified oil and/or fat, based on the total packaged concentrate.

37. The use of claim 35, wherein the bouillon concentrate further comprises 1-15 wt% emulsified oil and/or fat, based on the total packaged concentrate.

38. The use of claim 35, wherein the bouillon concentrate provides a bouillon by diluting the bouillon concentrate with an aqueous liquid in a ratio of 1: 15 to 1: 50 under the application of heat.

39. Use according to claim 34 for preparing a broth by the step of diluting a concentrate according to any of claims 1 to 27, wherein the concentrate is diluted with an aqueous liquid under the application of heat, wherein the concentrate is diluted in a ratio of 1: 15 to 1: 50.

40. The use of claim 35, wherein xanthan gum and locust bean gum are each present in an amount of 30 to 70% based on the total amount of xanthan gum and locust bean gum.

41. The use of claim 35, wherein xanthan gum and locust bean gum are each present in an amount of about 50% based on the total amount of xanthan gum and locust bean gum.