Abstract
Source: US2018228190 AA [EN] The invention relates to a shaped savoury concentrate article having a water content of not more than 10 weight percent, said article comprising: · 50-95 weight percent particulate seasoning components; · 2-30 weight percent oil, said oil having a solid fat content at 20 degrees centigrade (N20) of less than 20 percent; · 2-20 weight percent of prolamin particles having a prolamin content of at least 20 weight percent and sphere equivalent mean diameter of less than 20 micro m. The inventors have unexpectedly found that the incorporation of very small prolamin-containing particles in a shaped concentrate article that contains particulate seasoning components in combination with a significant amount of liquid oil effectively minimizes the adverse impact of the liquid oil. ;
| Original language | English |
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| Publication status | Published - 2018 |
Bibliographical note
Claims(US2018228190AA): [EN] 1. A shaped savoury concentrate article having a water content of not more than 10 weight percent, said article comprising: 50-95 weight percent particulate seasoning components; 2-30 weight percent oil, said oil having a solid fat content at 20'C. (N<sub>20</sub>) of less than 20 percent; 2-20 weight percent of prolamin particles having a prolamin content of at least 20 weight percent and a sphere equivalent mean diameter of less than 20 micro m. 2. Shaped concentrate article according to claim 1, wherein the shaped concentrate article has a weight of 2-150 g. 3. Shaped concentrate article according to claim 1, wherein the concentrate article contains less than 8 weight percent water. 4. Shaped concentrate article according to claim 1, wherein the particulate seasoning components includes at least 60 percent by weight of the shaped concentrate article of one or more taste components selected from salt, glutamate and sugar; said salt being selected from sodium chloride, potassium chloride and combinations thereof; said glutamate being selected from sodium glutamate, potassium glutamate and combinations thereof; and said sugar being selected from sucrose, glucose, fructose, lactose and combinations thereof. 5. Shaped concentrate article according to claim 1, wherein the one or more seasoning components have a volume weighted mean diameter in the range of 5-500 micro m. 6. Shaped concentrate article according to claim 1, wherein the particulate seasoning components include 20-85 percent by weight, preferably 30-80 percent by weight and more preferably 40-70 percent by weight of the shaped concentrate article of salt selected from sodium chloride, potassium chloride and combinations thereof. 7. Shaped concentrate article according to claim 1, wherein the particulate seasoning components includes 0-25 percent by weight, preferably 2-18 percent by weight and more preferably 3-15 percent by weight of the shaped concentrate article of glutamate selected from sodium glutamate, potassium glutamate and combinations thereof. 8. Shaped concentrate article according to claim 1, wherein the particulate seasoning components includes 0-30 percent by weight, preferably 1-20 percent by weight and more preferably 2-15 percent by weight of the shaped concentrate article of the sugar, said sugar being selected from sucrose, glucose, fructose, lactose and combinations thereof. 9. Shaped concentrate article according to claim 1, wherein the prolamin particles have a sphere equivalent mean diameter of less than 10 micro m, more preferably of less than 5 micro m. 10. Shaped concentrate article according to claim 1, wherein the prolamin particles contain at least 30 weight percent, preferably at least 50 weight percent, more preferably at least 80 weight percent of prolamin. 11. Shaped concentrate article according to claim 1, wherein the prolamin is selected from gliadin, hordein, zein, secalin or avenin, kafirin, rice prolamin and combinations thereof. 12. Shaped article according to claim 1, wherein the article contains 4-25 weight percent, preferably 5-20 weight percent, more preferably 6-15 weight percent of oil. 13. Shaped concentrate article according to claim 1, wherein the oil has a solid fat content at 20 degrees centigrade (N<sub>20</sub>) of less than 10 percent, preferably of less than 8 percent, more preferably of less than 5 percent. 14. A process of preparing a shaped savoury concentrate article, said process comprising: providing a savoury concentrate mixture having a water content of not more than 10 weight percent, said concentrate mixture containing: 50-95 weight percent particulate seasoning components; 2-30 weight percent oil, said oil having a solid fat content at 20 degrees centigrade (N<sub>20</sub>) of less than 20 percent; 2-20 weight percent of prolamin particles having a prolamin content of at least 20 weight percent and a sphere equivalent mean diameter of less than 20 micro m; and compressing said savoury concentrate mixture to form a shaped savoury concentrate article. 15. Process according to claim 14, wherein the process yields a shaped concentrate article according to claim 1.M1 - A23L;A23L1/00;A23L23/10;