| 摘要 |
A food concentrate in the form of a gel is suitable for use in stock, soup, sauce or gravy. It is possible to cold blend additional ingredients into the gel, such as thickeners, during manufacture without destroying the final gel. A thickener blended into the cooled gel concentrate is inert but capable of generating viscosity when the concentrate has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat. The cold blended ingredients may include vegetable pieces, cut herbs, flavourings, colours, thickeners, probiotics, vitamins or other heat-sensitive compounds. The concentrate may contain 30-60% water, 5-15% common salt, 1-8% low-methoxy pectin and 20-64% of taste-imparting components. A method of producing the gelled food concentrate with a peRcentage equivalent of sucrose less than 20% comprises fully dissolving the low-methoxy pectin in hot water, optionally adding sugar, maltodextrin and taste imparting components and allowing the mix to homogenise, adding salt, re-homogenising and cooling, adding ingredients that are not heat-tolerant and re-homogenising, then filling the cooled concentrate into a mould or consumer-ready packaging to set. |
