| 摘要 |
A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated: (i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess, (ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and (iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92. |
