Dilutable products
View Patent ↗A retorted liquid soup concentrate package (of about 70 to 100 g contents) expressible from the package when opened and dilutable with boiling or near boiling water (at a dilution ratio water/concentrate of from 1.9:1 to 2.5:1) to a lump free ready to eat soup form at at least 55° C. (preferably 60 to 65° C.) and a target volume less than 400 mls (preferably 250-300 mls).
1. A retorted or heat treated soup concentrate product comprising:
a sealed pouch container,
a single serving volume of liquid soup concentrate, disposed and retorted or heat treated within the sealed container, and dilutable, after being expressed, poured, or otherwise removed from the container once the sealed container is opened, by a volume of boiling or near boiling water greater than the volume of liquid soup concentrate to form a ready to serve soup without further heating,
wherein the liquid soup concentrate comprises a food stuff or food stuff flavoring, or both, that has not been processed to a dry powder form, the concentrate within the sealed container has a weight of from 50 g to 100 g, and the soup has a single serving volume less than 400 ml consumable immediately after dilution.
2. The product of claim 1 wherein the concentrate is or includes a puree and/or broth.
3. The product of claim 1 wherein the concentrate has been cold or cool at ambient temperature(s) filled into the container prior to sealing.
4. The product of claim 1 wherein the container bears instructions to dilute the content of the container with boiling or near boiling water to provide said soup.
5. The product of claim 1 wherein the concentrate contains as a texturiser and/or thickener at least one of (i) a suitable starch and/or starch derivative and (ii) a suitable fruit and/or vegetable fibre.
6. The product of claim 1 wherein the concentrate contains water.
7. The product of claim 1 wherein the concentrate without further heating and at an ambient temperature within the range 10 to 30° C. is dilutable by boiling water or near boiling water to obtain a substantially lump free soup having a volume within the range of from 200 to 350 ml at a temperature of at least 55° C.
8. The product of claim 1 wherein the concentrate contains a starch and/or starch derivative, wherein the concentrate without further heating and at an ambient temperature within the range 10 to 30° C. is dilutable by boiling water in a volume in excess to that of the concentrate thereby obtaining a substantially lump free soup having a volume less than 400 ml at a temperature of between 55° C. and 75° C.
9. The product of claim 1 wherein the concentrate within the sealed container has a weight of from 70 g to 100 g.
10. The product of claim 9 wherein that weight is from 80 g to 90 g.
11. The product of claim 10 wherein that weight is about 85 g.
12. The product of claim 1 wherein the concentrate is diluted with a volume of boiling or near boiling water to a dilution ratio of water to concentrate of 1.5:1 or higher.
13. The product of claim 12 wherein the dilution ratio of water to concentrate range is not above 5:1.
14. The product of claim 13 wherein the dilution ratio of water to concentrate is at least 1.9:1.
15. The product of claim 12 wherein the dilution ratio of water to concentrate is in the range of 1.9:1 to 2.5:1.
16. The product of claim 12 wherein the dilution ratio is from 1.5:1 to 2.5:1.
17. The product of claim 1 wherein the volume of soup is from 200 to 350 ml.
18. The product of claim 1 wherein the volume of soup is from 250-300 ml.
19. The product claim 1 wherein the concentrate contains a suitable starch or starch derivative.
20. The product of claim 1 wherein the concentrate contains a suitable fruit and/or vegetable fibre.
21. The product of claim 20 wherein the suitable fruit and/or vegetable fibre comprises at least one of (a) a dry citrus fibre (b) a tomato fibre, and/or (c) a vegetable fibre.
22. The product of claim 1 wherein the concentrate contains a viscosity and/or perceived viscosity increasing agent(s) selected from one or more the following:
Native starch or starches,
Physically modified starch or starches,
Chemically modified starch or starches,
Starch or starches originating from Wheat, Potato, Corn, Waxy Maize and/or Tapioca,
Locust Bean Gum,
Pectins,
MCC,
CMC,
Guar Gum,
Citrus Fibre,
Pea Flour,
Pumpkin Powder,
Dried fibres originating from cereals, vegetables and/or fruits,
Fat mimetic,
Apple pomace, and
Wet vegetable purees.