Hyun-Jung KIM,Michel MELLEMA,Marcelo Camilo DE OLIVEIRA,Kerstin Michaela WOLF
申请号：
US16477530
公开号：
US20190364940A1
申请日:
2018.01.09
申请国别(地区):
US
年份:
2019
代理人:
摘要：
The invention relates to a savoury concentrate comprising the following components:a) 22-85 wt. % inorganic salt；b) 2-60 wt. % fat；c) 1-9 wt. % of psyllium seed husk gum；d) 0-25 wt. % of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof；e) 0-25 w.% starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof；f) 0-20 wt. % of sugar selected from monosaccharides, disaccharides and combinations thereof；g) 0-45 wt. % of vegetable matter selected from vegetables, herbs, spices and combinations thereof；h) 0-10 wt. % water；wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate.This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves appearance and texture of the final product.
