Shelf-stable cooking aid and a process for its preparation
AssigneeNestec S.A.
InventorsWen Sze Lien, Zhu Gao, Yong Fu Wang, Beatrice Lado, Yan Xi Jin, Fabien Robert, Ahmed Bousbaine, Nadji Rekhif, Christopher Brimelow
Life of this patent
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Abstract
The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.
Claims18
A shelf-stable concentrate cooking aid comprising:
- MSG in an amount from about 1.0% to about 2.0% by weight;
- IMP in an amount from about 0.05% to about 0.1%;
- GMP in an amount from about 0.05% to about 0.1%;
- sodium chloride;
- between 10 and 20% by weight of food derived acids and carbohydrates;
- and
- between 20 and 45% by weight macromolecules comprising polysaccharides, proteins, and fats, wherein the polysaccharides are present in an amount from about 8% to about 20% and the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids, the carbohydrates and the macromolecules are provided by a raw meat product used to produce the shelf-stable concentrate cooking aid.
The shelf-stable cooking aid of claim 4, wherein the amino acids and dipeptides are selected from the group consisting of lysine, carnosine, asparagine, alanine, glutamine, phenylalanine, aspartic acid, ornithine, glutamic acid, and combinations thereof.
A method comprising adding a shelf stable concentrate cooking aid to a culinary product, the shelf stable cooking aid having sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%;
- between 10 and 20% by weight of food derived acids and carbohydrates;
- and between 20 and 45% by weight macromolecules comprising polysaccharides, proteins, and fats, the culinary product selected from the group consisting of bouillons, sauces, dehydrated soups, and liquid seasonings in an amount comprised between 0.001 and 50% based on the total weight of said product, wherein the polysaccharides are present in the cooking aid in an amount from about 8% to about 20% and the proteins are present in the cooking aid in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids, the carbohydrates and the macromolecules are provided by a raw meat product used to produce the shelf stable concentrate cooking aid.
A process for the preparation of a shelf-stable cooking aid, the process comprising the steps of:
- milling vegetables and meat in mixture or separately,
- blanching the vegetables,
- enzymatically hydrolysing the vegetables and the meat in mixture or separately with enzymes to form a hydrolysate,
- stopping the hydrolysis by inactivating the enzymes with a temperature increase, and
- concentrating the hydrolysate to at least partially form the shelf-stable cooking aid, the shelf-stable cooking aid comprising sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%;
- between 10 and 20% by weight of food derived acids and sugars, and between 20 and 45% by weight macromolecules comprising polysaccharides, proteins, and fats, wherein the polysaccharides are present in an amount from about 8% to about 20% and the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids, the carbohydrates and the macromolecules in the shelf-stable cooking aid are provided by the vegetables and the meat.
A process for preparing a product comprising a shelf-stable concentrate cooking aid, the process comprising:
- forming the shelf-stable concentrate cooking aid by mixing sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight;
- IMP in an amount from about 0.05% to about 0.1%;
- GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% by weight of food derived acids and sugars, and between 20 and 45% by weight macromolecules comprising polysaccharides, proteins, and fats, the MSG, the IMP, the GMP, the food derived acids, the carbohydrates and the macromolecules are provided by a raw meat product used to produce the shelf stable concentrate cooking aid, wherein the polysaccharides are present in the shelf-stable concentrate cooking aid in an amount from about 8% to about 20% and the proteins are present in the shelf-stable concentrate cooking aid in an amount from about 8% to about 20%;
- and
- combining the shelf stable concentrate cooking aid with additional ingredients to form a product.
A method for imparting and/or enhancing taste in a meal comprising the step of adding a natural cooking aid having sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% by weight of food derived acids and sugars, and between 20 and 45% by weight macromolecules comprising polysaccharides, proteins, and fats, the MSG, the IMP, the GMP, the food derived acids, the carbohydrates and the macromolecules are provided by a raw meat product used to produce the natural cooking aid, to a meal in a quantity of from 0.001 to 10% based on the total weight of the meal, wherein the polysaccharides are present in the natural cooking aid in an amount from about 8% to about 20% and the proteins are present in the natural cooking aid in an amount from about 8% to about 20%.
A method of conveniently providing a desired characteristic to foods by a natural ready-to-use cooking aid, the method comprising:
- mixing sodium chloride, MSG in an amount from about 1.0% to about 2.0% by weight, IMP in an amount from about 0.05% to about 0.1%, GMP in an amount from about 0.05% to about 0.1%, between 10 and 20% in weight of natural food derived acids and sugars, and between 20 and 45% of naturally derived macromolecules comprising polysaccharides, proteins, and fats, to form a natural ready-to-use cooking aid, wherein the polysaccharides are present in an amount from about 8% to about 20% and the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids, the carbohydrates and the macromolecules are provided by a raw meat product used to produce the natural ready-to-use cooking aid;
- and
- adding the natural ready-to-use cooking aid to a food.
Dependencies are inferred from the claim text.