Concentrate to prepare consommé, soup, sauce, meat juice or to use as a condiment, comprising the concentrated particles and locust bean gum and xanthan
Achterkamp, Georg,Ackermann, Dieter Kurt Karl,Inoue, Chiharu,Kohlus, Reinhard,Kuhn, Matthias
申请号：
ES10163537
公开号：
ES2586058T3
申请日:
2006.12.07
申请国别(地区):
ES
年份:
2016
代理人:
摘要：
Packaged concentrate to prepare a consommé, broth, soup, sauce or meat juice or to use as a condiment, diluting said concentrate with an aqueous liquid under heat application, said concentrate comprising: - 20-80% water, preferably 40- 60% (% by weight based on the total packed concentrate), - 0.5-60% by weight of aromatic herbs, vegetables, fruits, meat, fish, crustaceans, or particles thereof, (% by weight based on total packed concentrate), - 0.1% to 10% (% by weight based on the water content of the concentrate) of a gelling agent comprising the combination of locust bean gum (LBG) and xanthan, whereby the concentration of gelling agent should be calculated as (amount of gelling agent / (amount of gelling agent + total amount of moisture), -15-30% (% by weight based on the water content of the concentrate), more preferably 15-26% of salt, so the salt concentration has to be calculated as (amount of salt) / (amount of salt + total humidity), in which the concentrate has the appearance and rheology of a gel； wherein the appearance or rheology of a gel is expressed by the ratio modulus of elasticity G ": modulus of viscosity G" of at least 1, preferably at least 3.Concentrado envasado para preparar un consomé, caldo, sopa, salsa o jugo de carne o para usar como un condimento, diluyendo dicho concentrado con un líquido acuoso bajo aplicación de calor, comprendiendo dicho concentrado: - 20-80% de agua, preferentemente 40-60% (% en peso basado en el concentrado envasado total), - 0,5-60% en peso de hierbas aromáticas, verduras, frutas, carne, pescado, crustáceos, o partículas de los mismos, (% en peso basado en el concentrado envasado total), - 0,1% a 10% (% en peso basado en el contenido de agua del concentrado) de un agente gelificante que comprende la combinación de goma de algarrobillo (LBG) y xantano, por lo que la concentración del agente gelificante se ha de calcular como (cantidad de agente gelificante/(cantidad de agente gelificante + cantidad total de humeda
