FOOD ARTICLE

Abstract

The present invention relates to a process for producing a food article consisting of an edible composition having an elongated member extending therefrom, the edible composition having a water content of less than 5 wt. %. The present invention also relates an edible composition and to the of the edible composition for preparing a meal or snack.

Claims

1. A process for producing a food article consisting of an edible composition having an elongated member extending therefrom, the edible composition having a water content of less than 5 wt. %, said process comprising the steps of: a) providing a mixture of edible ingredients comprising, i) edible crystalline material selected from sodium chloride, potassium chloride, sucrose and combinations thereof; ii) plant matter selected from vegetables, fruit, herbs, spices and combinations thereof; iii) water, b) cooling the mixture of edible ingredients by: i) cooling and agitating the mixture of edible ingredients to provide a cooled mixture having a temperature of −20 to 5° C., preferably −15 to 0° C. and positioning an elongate member in the cooled mixture, or ii) filling a mould with the mixture of edible ingredients and providing the mould with an elongate member, and contacting the mould with a liquid or gaseous refrigerant to provide a frozen mixture, c) freeze-drying the cooled mixture of step i) or ii) having an elongate member extending therefrom to obtain a food article.

2. The process according to claim 1, comprising step a1) heating the mixture of edible ingredients provided in step a) at a temperature of at least 60° C. for at least 1 minute.

3. The process according to claim 1, wherein step b.i) is carried out in a continuous freezer, preferably wherein the continuous freezer is a scraped surface heat exchanger.

4. The process according to claim 1, wherein step bi) comprises placing the cooled mixture into a mould.

5. The process according to claim 1, wherein the liquid refrigerant is an aqueous salt solution and/or a non-aqueous liquid, preferably the liquid refrigerant is an aqueous salt solution, even more preferably the aqueous salt solution is prepared from a salt selected from the group consisting of sodium Na2CO3, NH4NO3, CaC2H3O2, NH4Cl, NaNO3, Na2S2O3, CaCl2, KCl, NH4SCN, NaBr, MgCl2, more preferably wherein the salt is selected from the group consisting of NaCl, KCl, KI, CaCl2, MgCl2.

6. The process according to claim 1, wherein the elongate member is a made of an inedible material.

7. The process according to claim 1, wherein step c) comprises a step of freezing the cooled mixture to obtain a frozen mixture prior to freeze drying, preferably wherein step c) comprises a step of flash freezing.

8. The process according to claim 1, comprising the step of packaging the savoury article.

9. The process according to claim 1, wherein the edible composition has a rectangular, cubic, ovoid, spherical, prism, tablet, lozenge shape, preferably.

10. A shaped food article obtainable by a process according to claim 1, wherein the food article consists of an edible composition having an elongate member extending therefrom, the composition comprising, by total weight of the composition: a) 1 to 85 wt. % of an edible crystalline material selected from sodium chloride, potassium chloride and combinations thereof; b) 0 to 10 wt. % of a fat component; c) 1 to 75 wt. % of plant matter selected from fruit, vegetables, herbs, spices and combinations thereof; d) 0 to 20 wt. % binder component, preferably starch or gelatin; e) less than 5 wt. % water, f) 0 to 20 wt. % meat matter, wherein the sum of a) to d) constitutes at least 80 wt. % of the food composition, preferably wherein the edible composition has a hardness in the range of 15 to 50 kg.

11. A shaped food article consisting of an edible composition having an elongate member extending therefrom, the composition comprising, by total weight of the composition: a) 1 to 85 wt. % of an edible crystalline material selected from sodium chloride, potassium chloride and combinations thereof; b) 0 to 10 wt. % of a fat component; c) 1 to 75 wt. % of plant matter selected from fruit, vegetables, herbs, spices and combinations thereof; d) 0 to 20 wt. % binder component, preferably starch or gelatin; e) less than 5 wt. % water, f) 0 to 20 wt. % meat matter, wherein the sum of a) to d) constitutes at least 80 wt. % of the food composition.

12. The food article according to claim 10, wherein the savoury article has a density in the range of 0.12 to 0.8 g/cm3.

13. The food article according to claim 10, having a water content of less than 4.5 wt. %.

14. The food article according to claim 10, comprising 1-8 wt. % fat component, preferably wherein the fat component has a solid fat content (N20) of less than 10% at 20° C.

15. (canceled)

16. The food article according to claim 10, wherein the edible composition has a hardness in the range of 15 to 50 kg.

17. The process according to claim 2, wherein ungelatinized starch is added after the mixture of edible ingredients has been heated to at least at a temperature of at least 60° C. for at least 1 minute.

18. The process according to claim 6, wherein the elongate member is a stick, chopstick, utensil or straw.

19. The process according to claim 9, wherein the edible composition is a shaped unit dose having a density in the range of 0.12 to 0.8 g/cm.sup.3.

Description

EXAMPLES

Example 1

[0204] Edible compositions were prepared using the recipe in table 1. Sample 1 is a miso type base and sample 2 is a sweet type base (for e.g. white fungus soup).

TABLE-US-00001 TABLE 1 1 2 Ingredient Parts by weight Salt  2  0 Sugar  1 15.7 Vegetable (particle 50 50 size > 3 mm) Water 30 25

[0205] Briefly, a soup composition was prepared by the ingredients listed in Table 1. The composition, the mix was heated up to 80° C. The mix was pasteurized for minimum 2 minutes at 70° C. (gives a 6 log reduction of vegetative pathogenic organisms; z value=7.5° C.). The mix was cooled down to a target temperature of 56° C. (min. 51° C., max. 58° C.). When the mixture reached 56° C., the remaining starch was added and mixed in homogeneously.

[0206] Sample 1 was added at temperature of 50° C. via a hopper to a continuous Freezer: Taylor 104-40 fitted with an agitator 1.0 HP, ran at an agitator speed 180 rpm=1.27 m/s, agitator diameter 135 mm and equipped with a cooling system 2500 BTU/hr.

[0207] The cooled mixture (−2° C.) was filled into flexible silicone moulds. A wooden spoon or stick was fixed with the hole provided at the bottom of the mould. Silicone ice moulds with a filling volume of 90 ml (per individual lollipop) were used; 70-80 g were filled for each lollipop.

[0208] The moulds with the concentrate were put into a freezer (−40° C.) were kept at that temperature until completely frozen. The food articles were taken out of the moulds and then transferred to a Freeze Dryer: Labconco Freeze Dryer operated at −45° C. and <130 bar, time: approx. 36-48 hours.

[0209] The lollipops are taken out of the forms and were hermetically packed.

[0210] The process was repeated with Sample 2.

Comparative Example A—Conventional Freezing/Freeze-Drying

[0211] Sample 1 was filled into flexible silicone moulds. A wooden spoon or stick was fixed with the hole provided at the bottom of the mould. Silicone ice moulds with a filling volume of 90 ml (per individual lollipop) were used; 70-80 g were filled for each lollipop.

[0212] The moulds with the concentrate were put into a freezer (−40° C.) were kept at that temperature until completely frozen.

[0213] The water content of the freeze dried savoury article was 1.9%, by weight of the total composition.

[0214] The deep-frozen lollipops were put into a freeze dryer to provide a dry soup composition.

[0215] The freezing time was the time to freeze from 25° C. to 0° C.: 1 and 2 less than 10 minutes. Sample A took 50 minutes.

[0216] The properties of the products of 1, 2 and A were analyzed by visually and by electron microscopy. For electron microscopy samples were pre-treated with ion sputter by using machine HitachiE1045, and scan samples by electron microscopy of type Hitachi TM 3000.

[0217] Hardness was measured using a TAXTplus Texture Analyser using a 5 mm diameter probe. The sample was measured using the compression test mode, pre-test speed of 1.00 mm/sec, test speed of 2.00 mm/sec, post test speed of 10.00 mm/sec. The distance was 5 mm. The trigger force was 5.0 g, the balance was 50 kg.

[0218] The dissolution of the dried composition-block (samples 1 and A) were measured by a dynamic conductivity measurement. A portion of 500 milliliter of demineralized water in a 600 milliliter beaker glass with a diameter of 12.7 cm is brought at a temperature of 92 C and one dried composition-block is dissolved under continuous stirring using a triangular stirring bar with a length of 8 cm at a constant stirring speed of 170 rpm. The conductivity of the water is monitored in time using a Mettler Toledo Seven Compact conductivity meter. The conductivity rises due to dissolution of the salts from the formulation into the water, until all salt is dissolved and a maximum is reached. The dissolution time is defined as the time at which the conductivity has reached 99% of the final plateau conductivity value

TABLE-US-00002 TABLE 2 Density Volume Dissolution Hardness External Internal Sample (kg/L) (cm.sup.3) (s) (Kg) Appearance Appearance 1 226.3 68.76 186 10.71 Whiter and Uniform smoother pore size than A 2 220.5 — — — Whiter and Uniform smoother pore size than A A 276.7 51.66 Incomplete 22.62 Rougher Irregular after 240 than 1 pore size

Example 2

[0219]

TABLE-US-00003 TABLE 3 3 4 5 6 Ingredient Wt. % Salt  2.85  0  0  2.8 Sugar  2.85 13.8 13.8  2.8 Binder 14.2.sup.a  2.5.sup.b  2.5.sup.b  2.85.sup.c Vegetable (particle size > 3 mm)  0 50  0  0 Water 80 33.8 83.8 91.4 .sup.a: tapioca; .sup.b: ungelatinized potato starch; .sup.c: gelatin

TABLE-US-00004 TABLE 4 B C D Ingredient Wt. % Salt  2.8  0  0 Sugar  2.8 13.8 13.8 Binder 14.2.sup.a  2.5.sup.b  2.5.sup.c Vegetal matter (White fungus/  0 50  0 particle size > 3 mm) Water 80 33.8 83.8 .sup.a: tapioca; .sup.b: ungelatinized potato starch; .sup.c: gelatin

[0220] Samples 3-6 were cooled with agitation prior to freeze-drying as per example 1 with the binder being added after heating in sample 5 and before heating in samples 3, 4 and 6.

[0221] The comparative examples B, C and D were prepared according to sample A, with the starch being added after heating in sample C and before heating in samples B and D

[0222] Samples 3-6 provided food articles in which the edible composition was a solid, dry mass that retained its shaped after freeze drying.

[0223] Comparative samples B, C and D had a smaller volume than samples 3-5.

Example 3

[0224] Edible compositions were prepared using the recipe in table 5.

TABLE-US-00005 TABLE 5 7 E Ingredient wt. % Salt  2.9  2.9 Sugar  2.9  2.9 Binder (tapioca.sup.1) 14.3 14.3 Water 79.9 79.9 .sup.1 = Novation 3300 starch

[0225] Briefly, a soup composition was prepared by mixing water and powders (with a portion of the total amount of starch component) in a pot. The composition, the mix was heated up to 80° C. The mix was pasteurized for minimum 2 minutes at 70° C. (gives a 6 log reduction of vegetative pathogenic organisms; z value=7.5° C.). The mix was cooled down to a target temperature of 56° C. (min. 51° C., max. 58° C.). When the mixture reached 56° C., the remaining starch was added and mixed in homogeneously.

[0226] Sample 7 was filled into stainless steel moulds. A wooden spoon or stick was fixed with the hole provided at the bottom of the mould. Silicone ice moulds with a filling volume of 90 ml (per individual lollipop) were used; 70-80 g were filled for each lollipop

[0227] The moulds were then placed in a calcium chloride bath for 20 minutes. The frozen moulds were then freeze dried. Freeze Dryer: Labconco Freeze Dryer operated at −45° C. and <130 millibar, time: approx. 24-72 hrs.

[0228] The lollipops are taken out of the forms and are instantly hermetically packed.

Comparative Example E—Conventional Freezing/Freeze-Drying

[0229] Sample 7 was filled into flexible silicone moulds. A wooden spoon or stick was fixed with the hole provided at the bottom of the mould. Silicone ice moulds with a filling volume of 90 ml (per individual lollipop) were used; 70-80 g were filled for each lollipop,

[0230] The moulds with the concentrate were put into a freezer (−40° C.) were kept at that temperature until completely frozen.

[0231] The water content of the freeze dried savoury article was 1.9%, by weight of the total composition.

[0232] The deep-frozen lollipops were put into a freeze dryer to provide a dry soup composition.

[0233] The properties of the products of example 7 and example E were analyzed. For electron microscopy samples were pre-treated with ion sputter by using machine HitachiE1045, and scan samples by electron microscopy of type Hitachi TM 3000.

[0234] Hardness was measured using a TAXTplus Texture Analyser using a 5 mm diameter probe. The sample was measured using the compression test mode, pre-test speed of 1.00 mm/sec, test speed of 2.00 mm/sec, post test speed of 10.00 mm/sec. The distance was 5 mm. The trigger force was 5.0 g, the balance was 50 kg.

TABLE-US-00006 TABLE 6 Cooling time: from Freezing Distribution 50° C. to time: from Density Hardness of plant 0° C./ 0° C. to Sample (kg/L) (kg) matter minutes −20° C. 7 213.1 29.15 Evenly  7  13 distributed throughout the block E 277.0 10.71 Settled at 40 200 bottom of block

Example 4

[0235] A savoury composition was prepared using the recipe in table 7. A comparative savoury composition (F) was also prepared.

TABLE-US-00007 TABLE 7 8 F Ingredient Wt. % Wt. % Salt  0.85  5.1 Sugar  1.6  6.2 Vegetable powder.sup.1 & 11 23 herbs Yeast  1.5  0 Fat component  2.7 34 Water 77  0 Native Potato starch  2.11 10.4 wheat flour  0 20.4

[0236] Briefly, a soup composition was prepared by mixing water and powders (with a portion of the total amount of starch component) in a pot. The composition, the mix was heated up to 80° C. The mix was pasteurized for minimum 2 minutes at 70° C. (gives a 6 log reduction of vegetative pathogenic organisms; z value=7.5° C.). The mix was cooled down to a target temperature of 56° C. (min. 51° C., max. 58° C.). When the mixture reached 56° C., the remaining starch was added and mixed in homogeneously.

[0237] The composition (shown in Table 7) was filled into flexible silicone moulds. A wooden spoon or stick was fixed with the hole provided at the bottom of the mould. Silicone ice moulds with a filling volume of 90 ml (per individual lollipop) were used; 70-80 g were filled for each lollipop

[0238] The moulds with the concentrate were put into a freezer (−40° C.) were kept at that temperature until completely frozen.

[0239] The water content of the freeze dried savoury article was 1.9%, by weight of the total composition.

[0240] The deep-frozen lollipops were put into a freeze dryer to provide a dry soup composition.

[0241] Parameters freeze drying:

[0242] heating plates: 50° C.

[0243] cooling: −50° C.

[0244] vacuum: 1,00 mbar

[0245] time: approx. 18-22 hrs.

[0246] The lollipops are taken out of the forms and are instantly hermetically packed.

Example 5

Transportation Test

[0247] Transport simulation involved placing the savoury article of samples F and 8 on a vibration table for 2 hours @ 210 rpm. This condition was being used for the transport test simulation within the EU.

TABLE-US-00008 TABLE 8 transport test Appearance Sample before transport Appearance after transport F Dry, solid block; packaging stained by fat 8 Solid article with Solid article with appealing appealing appearance appearance

Example 6

Drop Test

[0248] The savoury food article of sample 8 was used. The article was dropped from a height of decided for 130 cm, to simulate the situation when a soup lolly is accidently dropped from a supermarket shelf.

TABLE-US-00009 TABLE 9 drop test Appearance Sample before drop Appearance after drop 8 Solid article Solid article with appealing with appealing appearance - no cracking appearance or splitting

Example 7

[0249] The savoury article of sample 8 was removed from the packaging and placed in a mug. Water was boiled in a kettle. The required amount of water (approx. 200 ml) was measured into a measuring cup, and from there transferred into the mug. The savoury food article was held by the stick and stirred until dissolved. The test was repeated with comparative sample F.

TABLE-US-00010 TABLE 10 dissolution test Sample Dissolving time Appearance 8 30 sec No fat eyes F 99 sec Fat eyes