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Savoury food product and process for its preparation

A delicious and food technology, applied in the fields of food preparation, food science, application, etc., can solve the problem of inability to detect the top aroma of small cubes of meat soup and the typical delicious flavor and/or aroma, and achieve easy browning and attractive appearance , effects that are easy to handle and store

Inactive Publication Date: 2005-09-28
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, a typical bouillon cube exhibits its savory top note in the first 20 seconds of use, but thereafter, the consumer cannot perceive the top note and typical savory flavor and / or aroma of the bouillon cube

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Preparation of meat broth cubes for release of flavor

[0052] Meat cubes were prepared by mixing together 210 g of base material, 70 g of water, 60 g of salt and 31 g of monosodium glutamate.

[0053] As matrix material, use:

[0054] A) 35g dextrose, 140g maltodextrin, 35g dry glucose syrup

[0055] B) 210g trehalose

[0056] C) 210g sucrose

[0057] The A, B, C mixture was heated to 140°C with stirring. When foaming ceased, stirring was also stopped. Wipe the walls of the reaction vessel clean to avoid caramelization. Heating of the mixtures was continued until they reached a temperature of 146°C, at which point they were allowed to cool to a temperature of 125°C. Under stirring, add 66g of chicken essence (not including IFF, including chicken top fragrance), 6g pepper, 35g dry plant extract in A, B, C. The resulting mixture was poured into molds with dimensions 2 cm length, 2 cm depth and 2 cm width (as used for making ice cubes), ie a volume of 8 ml, at whic...

Embodiment 2

[0058] Example 2: Essence release

[0059] Example 1B The fragrance release of a small cube (with a volume of 8ml and dimensions of 2cm x 2cm x 2cm) was compared with that of a sample with the same composition and prepared in the same way, but ground into a particle size of approximately 2mm.

[0060] Several small cubes were prepared according to Example 1B. Half of these cubes are used as obtained, while the other half are ground and passed through a 2 mm sieve. The resulting powder contained particles smaller than 2 mm in size. These powders were collected in portions of equal weight as non-milled cubes, ie cubes with dimensions of 2 cm x 2 cm x 2 cm. Add the cubes and powder to a container containing 1 L of boiling water without stirring. After 10 seconds the group of 5 noted the flavor sensation upon reaching the boiling water. After 6 minutes of boiling, the mixture was stirred and the panel noticed another flavor perception on the solution.

[0061] Although no fl...

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Abstract

The invention relates to an edible savoury particle slowly releasing a flavouring ingredient. The particle comprises sugars and / or polyols, salt and / or MSG, and a flavouring ingredient and has a volume of at least 0.5 ml.

Description

field of invention [0001] The present invention relates to an edible solid which provides controlled and sustained release of essence and / or essence top note. The invention also relates to a method of preparing the solid and food compositions containing the solid. Background of the invention [0002] Fragrances are complex mixtures of volatile compounds with different boiling points and diffusion coefficients. Flavor and fragrance industry technicians are able to distinguish the base note from the top note of a fragrance or fragrance. The base fragrance is typically the least volatile component and is responsible for the longer lasting sensation that is noticed after hours or even days of exposure. Top notes are generally the most volatile constituents of a fragrance or essence or fragrance and are in most cases responsible for the flavor or fragrance sensation noted in the first seconds or minutes of exposure to the fragrance or essence or fragrance. [0003] Flavor sens...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L23/10A23L27/22
CPCA23V2002/00A23L1/40A23L1/22016A23L1/228A23L27/72A23L27/22A23L23/10A23V2250/0618A23V2250/636A23V2250/61A23V2250/5114A23V2250/628
Inventor N·H·R·巴斯奇D·K·K·梅尔R·维贝克
Owner UNILEVER NV
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