flavor concentrate, product preparation method for flavor and process of preparing a flavor concentrate

摘要

the invention relates to a flavor concentrate comprising the following components: a) 22-85% by weight of inorganic sa b) 2-60% by weight of fat; c) 1-9% by weight of psyllium seed husk gum; d) 0-25% by weight of the glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof; e) 0-25% by weight of the starch component selected from natural starch, pregelatinized starch, maltodextrin, modified starch and combinations thereof; f) 0-20% by weight of sugar selected from monosaccharides, disaccharides and combinations thereof; g) 0-45% by weight of vegetable matter selected from vegetables, herbs, spices and combinations thereof; h) 0-10% by weight of water; wherein components a) to e) together make up at least 55% by weight of the flavor concentrate and where components a) to h) together make up at least 75% by weight of the flavor concentrate. this flavor concentrate can be properly used in the preparation of broths, broths, soups, sauces, or meat sauces and not only imparts flavor and flavor enhancement, but additionally improves the appearance and texture of the final product.