Sauce aid

Abstract

A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

Description

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] 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.

[0003] 2. Description of Related Art

[0004] 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.

[0005] 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.

[0006] 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.

[0007] A process for producing food additives in agglomerated form with conjoint use of emulsifiers and gelatinized starch is disclosed in EP 229 938.

[0008] 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

[0009] 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

[0010] 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.

[0011] 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.

[0012] 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 Aw of 0.6-0.8.

[0013] 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.

[0014] 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.

[0015] 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.

[0016] 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.

[0017] The invention is described in more detail with reference to the examples below. All percentages are by weight.

EXAMPLES

[0018] The constituents mentioned in the examples below, except for the starch and the oil, are mixed and, preferably, in order to keep the microbial content of the products as low as possible, heated for 10 minutes at 80° C. After cooling to at least 40° C., the starch and the oil are stirred in and the mass is homogenized, for example in a colloid mill.

Example 1

[0019] 1 30.00% soy sauce 8.00% roast vegetable extract 6.00% tomato puree 8.00% yeast extract 3.00% common salt 3.00% glutamate 1.00% sugar 1.00% onion powder 1.00% mushroom powder 0.50% garlic powder 0.10% ground pepper 0.40% paprika powder 0.10% celery seed 5.00% water 23.00% starch 9.90% oil

Example 2

[0020] 2 29.00% soy sauce 7.70% roast vegetable extract 7.70% yeast extract 4.80% tomato puree, triple concentrated 3.00% salt 3.00% glutamate 1.00% meat extract 1.20% mushroom powder 0.20% onion extract 1.50% sugar 0.10% ground white pepper 0.40% paprika powder 0.40% garlic powder 30.00% starch 10.00% oil

Example 3

[0021] 3 15.00% seasoning 10.00% yeast extract 5.00% salt 3.00% glutamate 20.00% vegetable extracts 5.00% spice 27.00% starch 15.00% oil

Claims

1. A semifluid, binding foodstuff composition for seasoning, coloring, or seasoning and coloring comprising an oil-in-water emulsion of a food grade oil and water and (i) ungelatinized starch and (ii) a vegetable powder and/or fruit powder in a finely divided form containing cell wall and/or fiber, wherein the starch and vegetable powder and/or fruit powder are not completely soluble in the water phase.

2. The composition of

claim 1, wherein the vegetable powder or fruit powder is a vegetable concentrate, pea flour, lentil flour, tomato puree, garlic powder, paprika powder, mushroom powder, asparagus powder or apple concentrate.

3. The composition of

claim 1, wherein the starch is an ungelatinized starch.

4. The composition of

claim 1, wherein the starch has been heat treated under moist conditions.

5. The composition of

claim 1, having 1-40% by weight, preferably 5-20% by weight, of oil.

6. The composition of

claim 1, having 2-40% by weight, preferably 5-30% by weight, of water.

7. The composition of

claim 1, having 1-40% by weight, preferably 5-30% by weight, of starch.

8. The composition of

claim 1, having 10-50% by weight, preferably 15-35% by weight, of the vegetable powder or fruit powder.

9. The composition of

claim 1, consisting essentially of an oil-in-water emulsion of a food grade oil and water and (i) ungelatinized starch and (ii) a vegetable powder and/or fruit powder in a finely divided form containing cell wall and/or fiber, wherein the starch and vegetable powder and/or fruit powder are not completely soluble in the water phase.

10. The composition of

claim 1, having an Aw of 0.6-0.8.

11. The composition of

claim 1 in the form of a paste.

12. A method of making a semifluid, binding foodstuff composition for seasoning, coloring, or seasoning and coloring comprising first admixing a vegetable powder or fruit powder in a finely divided form containing cell wall and/or fiber in an aqueous admixture followed by admixing starch and oil therewith.

13. The method of

claim 12 wherein the first-admixing is at an elevated temperature to keep the microbial content as low as possible and the aqueous admixture is cooled before admixing starch and oil therewith.

14. The method of

claim 13 wherein the elevated temperature is maintained at 80° C. for 10 minutes and cooling is at 40° C. or less.

15. A method of making a food product comprising admixing the composition of

claim 1 with other ingredients to make the food product and heating to cause gelatinization of the starch thereby thickening the food product.

16. The method of

claim 15 wherein the food product is a sauce.

17. The method of

claim 15 wherein the food product is a soup.