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
Estimating the term…
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.
Claims17
A shelf-stable concentrate cooking aid comprising:
- a meat hydrolysate 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
- between 20 and 45% by weight macromolecules comprising proteins and fats, 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 macromolecules are provided by a raw meat product used to produce the meat hydrolysate.
A method comprising adding a shelf-stable concentrate cooking aid to a culinary product, the shelf-stable concentrate cooking aid comprising a meat hydrolysate 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 between 20 and 45% by weight macromolecules comprising 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 the culinary product, the proteins are present in the shelf-stable concentrate cooking aid in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate.
A process for the preparation of a shelf-stable cooking aid, the process comprising:
- milling;
- enzymatically hydrolyzing the meat with enzymes to form a meat hydrolysate;
- stopping the hydrolysis by inactivating the enzymes with a temperature increase and
- concentrating the meat 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 between 20 and 45% by weight macromolecules comprising proteins and fats, the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids and the macromolecules in the shelf-stable cooking aid are provided by 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 between 20 and 45% by weight macromolecules comprising proteins and fats, the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate, 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 the product.
A method for imparting and/or enhancing taste in a meal comprising adding a natural cooking aid comprising a meat hydrolysate 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 between 20 and 45% by weight macromolecules comprising proteins and fats, the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate, to a meal in a quantity of from 0.001 to 10% based on a total weight of the meal, 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 a food by a natural ready-to-use cooking aid comprising a meat hydrolysate, 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 between 20 and 45% of naturally derived macromolecules comprising proteins and fats, to form the natural ready-to-use cooking aid, the proteins are present in an amount from about 8% to about 20%, and the MSG, the IMP, the GMP, the food derived acids and the macromolecules are provided by a raw meat product used to produce the meat hydrolysate;
- and
- adding the natural ready-to-use cooking aid to the food.
Dependencies are inferred from the claim text.