CONCENTRATE FOR PREPARING A BOILON, SOUP, SAUCE, SAUCE OR FOR USING AS A SEASON CONTAINING PARTICLES, GELATINE AND STARCH

摘要

1. Packaged concentrate for the preparation of broth, meat broth, soup, sauce, gravy or for use as a seasoning, which contains:! from 20 to 80 wt.% water, calculated on the total weight of the packaged concentrate,! from 0.5 to 60 wt.% greens, vegetables, fruits, meat, fish, crustaceans or their particles, calculated on the total weight of the packaged concentrate,! a gelling system comprising a combination of starch in an amount of from 0.1 to 10 wt.% in terms of the moisture content of the concentrate; preferably from 1 to 7%, more preferably from 3 to 6% with gelatin in an amount of from 1.5 to 30 wt.% in terms of the moisture content of the concentrate; preferably from 6 to 20%, more preferably from 12 to 20%,! from 15 to 30 wt.% salt in terms of the moisture content of the concentrate; more preferably from 15 to 26%,! in which the concentrate has the appearance of a gel. ! 2. The concentrate according to claim 1, in which the concentrate has rheological properties of the gel. ! 3. The concentrate according to any one of claims 1 or 2, in which the concentrate has the appearance or rheological properties of the gel, expressed by the ratio of elastic modulus G ': viscosity modulus G "equal to at least 1, preferably at least 3.! 4. The concentrate according to any one of claim 1 or 2, in which the viscosity modulus G ″ is at least 10 Pa. ! 5. The concentrate according to claim 4, in which the viscosity modulus G ″ is at least 50 Pa. ! 6. A concentrate according to any one of claims 1 or 2, in which the gelatin used is gelatin with a Bloom number from 125 to 275, preferably gelatin with a Bloom number from 150 to 260.! 7. A concentrate according to any one of claims 1 or 2, wherein the starch is native starch. ! 8. The concentrate according to any one of claim 1 or 2, in which the starch is potato