| 摘要 |
A food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient is substantially free of syneresis and does not require ingredients containing either calcium or polyols. Once the gel has been diluted in an aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat, it will not skin or re-gel, even when completely cold. The concentrate may contain 30-60% water, 5-15% common salt, 1-8% low-methoxy pectin and 20-64% of taste-imparting components. The high salt concentration is believed to aid the gel formation. The concentrate has a percentage equivalent of sucrose less than 10%. A method of producing the gelled food concentrate 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 and filling the cooled concentrate into a mould or consumer ready packaging to set. Non heat-tolerant ingredients such as vegetable or fruit pieces, herbs, flavourings, probiotics or vitamins may be added to the cooled concentrate before it sets. |
