Shelf-Stable Cooking Aid and a Process for Its Preparation

Abstract

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.

1 . A shelf-stable concentrate cooking aid comprising
 a reduced amount of MSG, IMP and GMP;   between 10 and 20% by weight of food derived acids and sugars; and   between 20 and 45% by weight macromolecules.   
     
     
         2 . A shelf stable cooking aid according to  claim 1 , wherein MSG, IMP, GMP, the food derived acids, sugars and the macromolecules are of natural origin. 
     
     
         3 . A shelf stable cooking aid according to  claim 1 , comprising Xian sensory characteristics. 
     
     
         4 . A shelf-stable cooking aid according to  claim 1 , wherein the natural food derived acids are selected from the group consisting of organic, amino acids and dipeptides. 
     
     
         5 . A shelf-stable cooking aid according to  claim 4 , wherein the amino acids and dipeptides are selected from the group consisting of lysine, camosine, asparagin, alanine, glutamine, phenylalanine, aspartic acid, omithine and glutamic acid. 
     
     
         6 . A shelf-stable cooking aid according to  claim 4 , wherein the organic acids are selected from the group consisting of lactic acid, citric acid, acetic acid and malic acid. 
     
     
         7 . A shelf-stable cooking aid according to  claim 1 , wherein the amount of MSG is between 1 and 2%. 
     
     
         8 . A shelf-stable cooking aid according to  claim 1 , wherein the amount of IMP and GMP is between 0.05 and 0.1%. 
     
     
         9 . A shelf-stable cooking aid according to  claim 1 , comprising between 8 and 20% polysaccharides. 
     
     
         10 . A shelf-stable cooking aid according to  claim 9 , wherein the polysaccharides are taken selected from the group consisting of derived cellulose, pectin, locust bean gum, starch, and combinations thereof. 
     
     
         11 . A shelf-stable cooking aid according to  claim 1 , comprising between 8 and 20% of proteins. 
     
     
         12 . A shelf-stable cooking aid according to  claim 11 , wherein the proteins are selected from the group consisting of collagen, gelatin, myosin, actin, and combinations thereof. 
     
     
         13 . A shelf-stable cooking aid according to  claim 1 , comprising at least one carbohydrate selected from the group consisting of glucose, fructose, mannose, sorbitol, glycerol and combinations thereof. 
     
     
         14 . A shelf-stable cooking aid according to  claim 1 , wherein the cooking aid has a structure in an aqueous phase with molecular aggregates comprising coacervates formed by polysaccharides, proteins and fats having inclusion of aqueous phase. 
     
     
         15 . A shelf-stable cooking aid according to  claim 1 , wherein the amount of fat is between 0.2 and 15%. 
     
     
         16 . A shelf-stable cooking aid according to  claim 1 , in a physical form selected from the group consisting of cubes, powder, paste, granules and liquid. 
     
     
         17 . The use of a shelf stable concentrate cooking aid comprising a reduced amount of MSG, IMP and GMP; between 10 and 20% by weight of food derived acids and sugars; and between 20 and 45% by weight macromolecules, in culinary products 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. 
     
     
         18 . A process for the preparation of a shelf-stable cooking aid comprising a reduced amount of MSG, IMP and GMP; between 10 and 20% by weight of food derived acids and sugars; and between 20 and 45% by weight macromolecules, comprising the steps of;
 milling at least one component selected from the group consisting of vegetables and meat in mixture or separately,   blanching the vegetables,   enzymatically hydrolysing the vegetables and the meat in mixture or separately,   stopping the hydrolysis and   concentrating.   
     
     
         19 . A process according to  claim 18 , wherein after the end of the hydrolysis, the mixture is dryed into any physical form. 
     
     
         20 . Process for preparing a product comprising the steps of a shelf-stable concentrate cooking aid comprising
 a reduced amount of MSG, IMP and GMP;   between 10 and 20% by weight of food derived acids and sugars; and   between 20 and 45% by weight macromolecules with  additional ingredients.   
     
     
         21 . A method for imparting and/or enhancing taste in a meal comprising the step of adding a natural cooking aid to a reduced amount of MSG, IMP and GMP, between 10 and 20% by weight of food derived acids and sugars, and between 20 and 45% by weight macromolecules in the meal in a quantity of from 0.001 to 10% based on the total weight of the meal. 
     
     
         22 . A method of providing conveniently Xian characteristics to foods by a natural ready-to-use cooking aid comprising
 reducing an 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.