UNILEVER PLC (a company registered in England and Wales, under company no. of Unilever House100 Victoria Embankment, London Greater London EC4Y 0DY, 41424, GB)
HINDUSTAN UNILEVER LIMITED (Hindustan Lever House, 165/166 Backbay ReclamationMaharashtra, Mumbai 0, 400 02, IN)
MELWITZ, Dieter, Werner (Unilever Bestfoods Deutschland GmbH, Knorrstrasse 1, Heilbronn, 74074, DE)
| CLAIMS 1 . A braised vegetable, seasoning composition comprising 5 a) from 20 to 90 wt% by weight of braised vegetable, said vegetable selected from onion, garlic and mixtures thereof; , b) from 0.5 to 10% by weight of insoluble fibers, preferably citrus fibres, c) from 0.5 to 40% by weight of water d) from 1 to 40% by weight of a vegetable oil and 10 e) an amount of food grade acid such that the braised vegetable seasoning composition has a pH of 2.0 to 4.0. 2. A seasoning composition according to claim 1 , whereby at least part of the vegetables are visible as intact pieces of vegetables. 15 3. A seasoning composition according to claim 1 , whereby the vegetables were braised by heating said vegetables in oil, preferably for at least 30 seconds.. 4. A seasoning composition according to any one of claims 1 to 3, comprising from 20 50% to 90% by weight of one or more vegetables. 5. Seasoning composition according to any one of the preceding claims, wherein insoluble fibres are used in addition to citrus fibres. 25 6. Seasoning composition according to any one of the preceding claims, containing a food grade acid selected from citric acid, acetic acid, lactic acid, malic acid. 7. Seasoning composition according to claim 1 wherein the source of the food grade acid is vinegar or lemon juice. 30 8. Seasoning composition according to any one of the preceding claims, said seasoning composition being essentially free from preservatives. 9. Seasoning composition according to any one of the preceding claims, said 35 seasoning composition containing from at least 2 wt% of an edible salt. 10. A seasoning composition according to any one of the preceding claims, wherein the vegetable oil at least partially consists of soy bean oil, olive oil and mixtures thereof. 1 1 . Seasoning composition according to any one of the preceding claims, wherein the fibres have a length of 25 to about 400 microns. 12. Process for preparing a seasoning composition according to any one of the preceding claims, comprising the steps of: (i) preparing braised vegetables by heating vegetable selected from onion garlic and mixtures thereof at a temperature more than 90 degrees C, preferably more than 95 degrees C and preferably less than 190, more preferably less than 180, even more preferably less than 160 degrees Celsius, preferably more than 30 seconds, preferably at a pH of at least 5; (ii) preferably cooling the heated vegetable to a temperature of less than 30 degrees C preferably to a temperature of at least 1 degrees C. (iii) forming a paste by homogenising water, food-grade acid, insoluble fibers, preferably the insoluble fibres comprise citrus fiber and preferably any remaining ingredient, together in a high shear mixer, which preferably also has a mincing/ chopping or milling function, (iv) mixing the paste with the braised vegetables; and (v) filling the obtained product into a container, preferably under aseptic conditions. 13. A process according to claim 12, wherein except for step i).the temperature does not exceed 50°C, preferably does not exceed 40°C |
PREPARING IT
FIELD OF THE INVENTION
The present invention relates to a seasoning composition, more in particular to a braised vegetable seasoning composition comprising natural fibres, like citrus fibres. Moreover, the invention relates to a process for preparing such a braised onion/garlic seasoning composition. BACKGROUND TO THE INVENTION
Small amounts of seasoning compositions are often used to flavour dishes when cooking dishes like sauces, meat dishes, pasta dishes and stews. Typically seasoning compositions are too concentrated in flavour and salt to be consumed as such. Instead seasoning compositions are intended to be used in small amounts to flavour dishes. Typical examples are soy sauce, Worcester sauce and granular seasonings.
Another way to flavour dishes is to add a seasoning comprising mainly of braised vegetables. Braising vegetables by heating these in oil softens and usually sweetens vegetables and brings out the flavour. Braised vegetables are rich in flavour in texture and are often used to add flavour when cooking dishes. Many recipes start with braising onion and/or garlic in oil before adding other ingredients. For example, a classic recipe for a tomato based pasta sauce starts with braising onion and/or garlic before adding tomatoes. While making braised onion and/or garlic from scratch is time consuming, consumers are seeking opportunities to prepare meals in less time without sacrificing taste, colour, texture and naturalness. There are many industrially prepared food products available which help the consumer save time. However, many of these products are not ambient stable but need to chilled or frozen during storage and at the point of sale. Some which are ambient stable are disliked for the presence of preservatives. Therefore there is a need for more natural seasoning compositions which are preferably ambient stable without the need for artificial preservatives like sorbate.
We have now surprisingly found that braised onion/garlic seasoning compositions can be prepared which overcome one or more of the above mentioned issues. The invention leads a braised onion/garlic seasoning composition with remarkable advantages, including ambient stability: it can be kept at ambient temperature for extended periods of time even after opening the packaging. In addition, the inventive seasoning composition has a remarkably good taste and flavour profile. The seasoning composition does not need preservatives which can be regarded by the consumer as artificial or non- natural, such as sorbate, and other compounds having an e-number.
SUMMARY OF THE INVENTION
According to a first aspect of the invention, there is provided a braised vegetable, seasoning composition comprising
a) from 20 to 90 wt% by weight of braised vegetable, said vegetable selected from onion, garlic and mixtures thereof ,
b) from 0.5 to 10% insoluble fibres, preferably citrus fibres,
c) from 0.5 to 40% by weight of water
d) from 1 to 40% by weight of a vegetable oil and
e) an amount of food grade acid such that the braised vegetable seasoning composition has a pH of 2.0 to 4.0. According to a second aspect of the invention, there is provided a process for preparing a braised vegetable seasoning composition in accordance with the invention.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to braised vegetable seasoning composition. As described above a seasoning composition is too concentrated in flavour to be consumed as such, but instead it is used to add flavour to another meal component. For the present purpose a seasoning composition is defined as a composition comprising preferably more than 2 wt% of NaCI, preferably more than 4 wt% NaCI. If other ingredients have been used to replace NaCI such a salt replacer compositions comprising KCI, a seasoning composition is defined as a composition have a salty taste perception of more than 2 wt% NaCI, preferably more than 4 wt% NaCI.
The main ingredient in the inventive seasoning composition is usually the braised vegetable component. Preferably, the seasoning composition will be essentially free from staple food ingredients. Staple food ingredients are preferably selected from potato, pasta, rice, legumes, fruit, meat, fish, crustacean, meat replacing compositions comprising more than 5wt% of protein by weight of the meat replacing composition said protein being selected from fungal, soy protein. Staple food ingredients are present in pieces of sizes usually found in main dishes. In this context a piece is defined as a food particle having size of at least 2mm measured along the longest axis, preferably at least 4 mm, preferably at most 30 cm. The term "essentially free" is preferably intended to mean that the seasoning composition comprises less than 20 wt% of a staple food ingredient, preferably less than 10 wt%, more preferably less than 1 wt%, more preferably no staple ingredient is present at all. The term "essentially free" may also be defined as w/w ratio of staple ingredients to braised vegetables. Then, w/w ratio of staple ingredients to braised vegetables is preferably less than 1 :1 , more preferably less than 1 :5, more preferably less than 1 :10.
The inventive seasoning composition preferably has the format of paste comprising pieces of braised vegetables and is preferably pumpable. The inventive seasoning composition is preferably ambient stable. The term ambient stable is meant to describe a composition which is microbiologically stable for longer periods at room temperature e.g. between 10 and 30 degrees C. Longer periods in this context means preferably at least 2 weeks, preferably at least 4 weeks, preferably at least two months, more preferably at least 6 months, even more preferably at least 12 months, preferably measured when stored at 25 degrees C. Products sold in the chilled or frozen cabinets of supermarkets are not ambient stable.
The vegetable used in the braised vegetable seasoning composition is selected from onion garlic and mixtures thereof. For the sake of simplicity this will also be referred to as a braised onion/garlic seasoning composition. . Although the seasoning composition may comprise only onion or only garlic or a mixture thereof, the term vegetable when used in the singular is intended to encompass the plural and vice versa.
Preferably no other vegetables are present. Preferably, the seasoning composition is essentially free from fruit.
Preferably the vegetables used in the braising step are fresh or frozen. The braised vegetables present in the inventive seasoning composition are usually visible as intact pieces of vegetables. Preferably at least part, more preferably at least 50 wt% of the braised vegetables are visible as intact pieces. Intact pieces of braised vegetable preferably are at least 2 mm measured along the longest axis of the piece, preferably at least 3 mm, and preferably at most 3 cm, more preferably at most 10 mm. The amount of vegetables in the seasoning compositions according to the invention is preferably 20 to 90% by weight, preferably 30 to 80% by weight, preferably 50 to 70% by weight.
The vegetable are preferably braised. For the purpose of the present invention braised vegetables are intended to describe vegetables which have been heated, preferably in vegetable oil. Depending on the application different combinations of temperature and times may be used for the braising step: Preferably the braising step includes heating vegetables at a temperature more than 90 degrees C, preferably more than 95 degrees C and preferably less than 190, more preferably less than 180, even more preferably less than 160 degrees Celsius. Although the higher temperatures can also be referred to as frying, for the sake of simplicity the term "braised vegetables" as used in the present application will include vegetables cooked at these higher temperatures. The heating preferably takes less than 30 min preferably more than 30 seconds, preferably at a pH of at least 5. During the braising step preferably no acids are added to the vegetables in addition to the vegetables.
A second element of the seasoning composition according to the invention is the presence of citrus fibres. Although citrus fibres are preferred in addition or instead thereof, insoluble fibers may be used. By the words 'fibre', we mean any insoluble, particulate structure, wherein the ratio between the length and the diameter ranges from 5 to infinite. 'Insoluble' here means insoluble in water. Here, the diameter means the largest distance of the cross- section. Length and diameter are intended to mean the average length and diameter, as can be determined by (electron) microscopic analysis, atomic force microscopy or light- scattering.
Preferably in the finished food products, the insoluble fibres typically have lengths from about 25 to about 400 microns, and preferably from about 50 to 185 microns, and most preferably, from about 100 to about 165 microns, including all ranges subsumed therein. The widths of such fibres are typically between about 3.0 to about 20.0 microns, and preferably, from about 5.0 to about 10.0 microns.
Insoluble fibres suitable for use in this invention are described for instance in
WO 2005/039317 A1 . They can be found, for example, in fruits, both citrus and non-citrus. Other sources of the insoluble fibres suitable for use in this invention are vegetables like legumes, and grains. Preferred insoluble fibres suitable for use in this invention can be recovered from tomatoes, peaches, pears, apples, plums, lemons, limes, oranges, grapefruits or mixtures thereof. Other preferred insoluble fibres suitable for use in this invention may be recovered from the hull fibres of peas, oats, barley, mustard, soy, or mixtures thereof. Preferably the insoluble fibres are selected from the group consisting of insoluble fibres made of carbohydrates, such as citrus fibres, onion fibres, fibre particles made of wheat bran, lignin and stearic acid fibres. Especially preferred are wheat fibres and/or citrus fibres. Wheat fibres may be derived from different parts of the wheat plant, like the seed, the hull of the seed, or the stem. Still other fibres which may be employed include those that are plant or root-derived as well as those which are wood-derived.
Typically, the seasoning compositions of this invention comprises from about 0.5 to about 10%, and preferably, from about 0.5 to about 7%, preferably from about 0.5 to about 5%, and most preferably, from about 0.5 to about 3% by weight citrus fibres, based on total weight of the seasoning composition. Another preferred level is between 1 and 5% by weight of citrus fibres. Such insoluble fibres are commercially available from suppliers like J. Rettenmaier and Sohne GmbH under the Vitacel™ name and Herbstreith & Fox under the Herbacel™ name. A preferred type of citrus fibres is Citrus fibre Type N from Herbafoods (Werder (Havel), Germany). Fibres normally are all insoluble. Another element of the seasoning composition according to the invention is the presence of a vegetable oil. The oil content of the seasoning composition according to the invention ranges from 1 to 40% by weight, based on the weight of the total seasoning composition. Preferably the seasoning composition comprises from 1 to 20% of a vegetable oil, preferably 1 to 15% by weight of a vegetable oil, more preferably 1 to 10% of a vegetable oil, based on the weight of the total seasoning composition. In another preferred seasoning composition, the seasoning composition comprises from 15 to 40% by weight of a vegetable oil, based on the weight of the total seasoning composition. Other preferred oil contents of the seasoning composition according to the invention are 1 to 25% by weight, or 5 to 15% by weight, or 15 to 35% by weight, or 15 to 30% by weight, or 15 to 25% by weight, based on the weight of the total seasoning composition. The presence of a vegetable oil is important to guarantee the quality of the food product, such as colour and consistency, and also other sensoric properties and flavour release. The vegetable oil can be selected from the group, consisting of sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, soybean oil, maize oil, cotton seed oil, arachidic oil, olein-fractions of natural oils, such as palm oil olein, MCT - oils. Preferred vegetable oils are soybean oil, maize oil or olive oil. The oil displays a solid fat content (NMR-pulse, not-stab.) of less than 10 % at 20°C. The above seasoning compositions are all free of trans fatty acids, or nearly free of trans fatty acids. Preferably, the vegetable oil at least partially consists of soy bean oil, olive oil and mixtures thereof.
Preferably the seasoning composition according to the invention comprises an amount of food grade acid such that the braised vegetable seasoning composition has a pH of 2.0 to 4.0, preferably 3.0 to 4.0, preferably 2.5 to 4.0, preferably 2.5 to 3.8, preferably 3.2 to 3.8. The pH can be adjusted using any suitable food-grade acid, preferably selected from the group consisting of citric acid, acetic acid, lactic acid, malic acid and mixtures thereof.
Another preferred acid is gluconic acid. The source of the food grade acid is preferably natural, e.g. vinegar, wine, lemon or lime juice, preferably the acid is obtained by a fermentation process. The pKa value of the acid preferably is lower than 5, more preferred lower than 4.8.
Preferably, the seasoning compositions according to the invention are essentially free from preservatives. Preservatives in the context of the present invention are compounds which can be regarded to be artificial or non-natural by many consumers. Examples of these are compounds that are qualified in Europe as food additives that have an e-number. Non- limiting examples of these are the compounds classified as preservatives and having the e- numbers:
E200 Sorbic acid; E202 Potassium sorbate; E203 Calcium sorbate; E210 Benzoic acid;
E21 1 Sodium benzoate; E212 Potassium benzoate; E213 Calcium benzoate; E214 Ethyl p- hydroxybenzoate; E215 Sodium ethyl p-hydroxybenzoate; E216 Propyl p-hydroxybenzoate; E217 Sodium propyl p-hydroxybenzoate; E218 Methyl p-hydroxybenzoate; E219 Sodium methyl p-hydroxybenzoate; E220 Sulphur dioxide; E221 Sodium sulphite; E222 Sodium hydrogen sulphite; E223 Sodium metabisulphite; E224 Potassium metabisulphite; E226
Calcium sulphite; E227 Calcium hydrogen sulphite; E228 Potassium hydrogen sulphite;
E230 Biphenyl, diphenyl; E231 Orthophenyl phenol; E232 Sodium orthophenyl phenol; E234 Nisin; E235 Natamycin; E239 Hexamethylene tetramine; E242 Dimethyl dicarbonate;
E249 Potassium nitrite; E250 Sodium nitrite; E251 Sodium nitrate; E252 Potassium nitrate.
Nevertheless, in spite of many consumers regarding preservatives as non-natural compounds, these compounds may be natural compounds. The seasoning compositions according to the invention preferably further contain at least 1 wt%, preferably at least 2 wt%, more preferably at least 3 wt%, more preferably at least 4 wt% of edible salt and preferably at most 15%, more preferably at most 10 wt%, more preferably at most 9 wt% of an edible salt. The most preferred edible salt is NaCI. The water content of the seasoning composition is preferably in general between 0.5 and 40wt% preferably from 1 to 20wt%, more preferably from 1 to 10wt% of the total seasoning composition.
The seasoning compositions according to the invention preferably further contain at least one binder. The at least one binder may be selected from maltodextrin starch and mixtures thereof. Different starches may be employed. Potato starch is preferred. The at least one binder may be present in amounts of at least 0.05 wt% preferably at least 0.1 wt% and preferably at most 20 wt%, by weight of the total seasoning composition. The seasoning compositions according to the invention preferably further contain at least one vegetable powder. Any vegetable powder may be used. The at least one vegetable powder may be selected from onion powder, garlic powder and mixtures thereof. The at least one binder may be present in amounts of at least 0.05 wt% preferably at least 0.1 wt% and preferably at most 20 wt%, by weight of the total seasoning composition.
Herbs and spices may also be used in the seasoning composition. Herbs are defined in The Illustrated Herbal Handbook by J. de Bairacli Levy, Faber and Faber Ltd., Londen, chapter 3. Spices are defined in The Book of Spices', Livingstone Publ. Comp. 1969, p. 3.
The herbs and spices are preferably used as frozen herbs or spices, containing 10 - 95% by weight of water. Preferred herbs are selected from the group, consisting of sage, rosemary, basil, thyme, oregano, dill, parsley, marjoram, tarragon, lavender, coriander, kafir lime, chervil, bear's garlic, lemon grass, red/green/yellow pepper, chillies, beet root, ginger, tomato, lemon, star anise and mixtures thereof known as Provencal and Italian, while the spices are selected from the group, consisting of black, green, red and white pepper, nutmeg, mace, curry, curcuma, saffron, clove and mixtures thereof.
Preferably, the herbs as used in the present invention are green herbs. It is commonly known that green herbs may lose their colour during storage after harvest, and may turn beige or brown. Examples of useful vegetables are onion, paprika. The size of the raw herbs, spices prior to the homogenization step, preferably ranges from 0.5 to 25 mm, depending on the raw material used. For example for basil the raw material may range from 0.8 to 5 mm, preferably for tarragon it may range from 1 to 20 mm. The herbs, and/or spices, are preferably ground to a fine size prior to homogenizing with other ingredients of the seasoning composition of the present invention or while preparing the present seasoning compositions of the invention. The average size of the herbs, spices, after grinding and as used in the seasoning composition of the invention preferably ranges between 0.01 and 5 millimeter (weight average diameter), more preferably between 0.05 and 4 millimeter, most preferred at maximum 3 millimeter.
Especially for herbs and spices, the amount of herbs and/or spices preferably is between 0 and 20%, preferably between 0 and 10% by weight.
In a second aspect, the present invention also concerns a process for the preparation of the braised vegetable seasoning composition of the invention.
This process preferably comprises the following steps:
(i) preparing braised vegetables by heating vegetables at a temperature more than 90 degrees C, preferably more than 95 degrees C and preferably less than 190, more preferably less than 180, even more preferably less than 160 degrees Celsius. The heating preferably takes less than 30 min preferably more than 30 seconds, preferably at a pH of at least 5. During the braising step preferably no acids are added to the vegetables in addition to the vegetables;
(ii) preferably cooling the heated vegetable to a temperature of less than 30 degrees C preferably to a temperature of at least 1 degrees C.
(iii) forming a paste by homogenising water, food-grade acid, insoluble fibres, preferably the insoluble fibres comprise citrus fibre and preferably any remaining ingredient, together in a high shear mixer, which preferably also has a mincing/ chopping or milling function,
(iv) mixing the paste with the braised vegetables
(v) filling the obtained product into a container, preferably under aseptic conditions.
It was found, that the best product quality was obtained, if the temperature of the process except for step i).does not exceed 50°C, preferably does not exceed 45°C, preferably does not exceed 40 ° C, preferably not exceeds 30 ° C. The braising of the vegetables according to this process can be performed by any conventional frying equipment or double-jacket vessel like e.g. open, condenser or vacuum pans, homogenisers or frying belts. Preferably the temperature of the braised vegetables, after heating remains below 50°C, preferably does not exceed 45°C, preferably does not 5 exceed 40 ° C, preferably not exceeds 30 ° C.
The formation of the paste according to this process can be performed by any conventional high shear mixing technique, e.g. a Moltomat, an Unimix, vertical cutter mixers, colloid mill, etc. This equipment applies high shear or high energy intensity to the material which 10 activates the fibres and could be a
- high shear mixer being equipped with a rotor stator type of disperser (homogeniser) either internally in a batch or vessel set-up or within an external circulation in a bypath stream or
- a cutting device using for example rotating knifes e.g. a meat cutter or cutting
15 systems as used in the puree and pulp preparation e.g. an Urschel Comitrol type of equipment.
The paste is formed by mixing or preferably homogenising water, food grade acid and citrus fibre and if needed any remaining ingredient. The remaining ingredient may include salt, 20 sugar, binder, vegetable powder, oil, flavours, herbs, spices, and mixtures thereof.
The seasoning composition preferably is packed in a closed container which is
impermeable for oxygen and/or UV light. This container can be stored at a temperature between 1 °C and 35°C, preferably between 4°C and 35°C, preferably between 10°C and 25 30°C, most preferred at ambient temperature.
Due to the low temperature processing after the heating step, the quality of the seasoning composition remains high, with only limited loss of colour, taste, flavour and other properties of the seasoning composition as compared to seasoning compositions which have
30 undergone high temperature processing. Nevertheless, in spite of the relatively low
temperature during the paste preparation process, the microbiological quality of the seasoning composition is retained at a high and safe level,.
The combination of acidity of the product, presence of insoluble fibres, low temperature 35 processing, optional presence of salts, preferred packaging, and low temperature processing, and in spite of the absence of preservatives which can be regarded by the consumer as artificial or non-natural, the keepability and microbiological safety of the seasoning composition is very good, while retaining a high product quality as perceived by consumers and cooks and high ability to give taste and flavour to various dishes.
Different embodiments of the invention may be carried out in using preferred or more preferred conditions (e.g. temperature) or ingredients (e.g. levels of water, oil).
Preferred ranges will often be described in the following format: preferably at least x1 , more preferably at least x2, even more preferably x3, preferably at most y1 , more preferably at most y2, even more preferably at most y3, whereby x1 <x2<x3<y3<y2<y1. This format is meant to include the preferred ranges x1 to y1 , more preferably x2 to y2 and even more preferably x3 to y3 whereby the endpoints are included and also all subranges subsumed therein (e.g. x1 to y3 and x3 to y1 ). The same applies when ranges are described in the format "more than x1 " or "less than y1 " except that the endpoints are not included. Vice versa, when preferred ranges are described as x1 to y1 , more preferably x2 to y2 and even more preferably x3 to y3, the endpoints are meant to be included and also all subranges subsumed therein (e.g. x1 to y3 and x3 to y1 ). In addition, all open ended ranges are meant to be included: preferably at least x1 , more preferably at least x2, even more preferably at least x3, preferably at most y1 , more preferably at most y2, even more preferably at most y3. Where amounts are expressed as wt%, this is by weight of the total seasoning composition unless indicated otherwise.
EXAMPLES
The invention will now be further illustrated by means of the following examples. Example 1
Example of formulations:
Wt%
Onion braised 70%
Water 4%
Potato starch 0.5%
Flavouring 0.1 %
Salt non iodized 6.8%
Olive oil 6.00%
Vinegar 12 % 6.00%
Sugar 5.40%
Citrus fibre Type N * 1 .20%
total 100
Onion and garlic Wt%
Onion braised 62.5%
Garlic braised 7.5%
Water 4%
Potato starch 0.5%
Flavouring 0.1 %
Salt non iodized 6.8%
Olive oil 6.00%
Vinegar 12 % 6.00%
Sugar 5.40%
Citrus fibre Type N * 1 .20%
total 100 Onion pieces Wt%
Onion braised 50.00%
Onion braised (pureed) 20%
Potato starch 4.25%
Onion powder 1 .7%
Broth base 0.45%
Salt non iodized 6.40%
Olive Oil Extra Virgin-lnv. 6.00%
Vinegar 12 % 6.00%
Citrus fibre Type N * 1 .20%
total 100
All the above seasoning compositions had excellent properties such as physical stability, colour stability, taste and microbiological stability.