CONCENTRATE FOR MAKING BROTH, SOUP, SAUCE, GRAVY OR FOR USING IT AS SEASONING AND THAT CONTAINS PARTICLES, XANTAN AND LOCUST BEAN GUM, METHOD OF ITS PRODUCTION AND APPLICATION Russian patent published in 2010 - IPC A23L1/40 

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry when making broths, soups, sauces and gravies. Concentrates as jellies contain between 20 and 80 wt % of water and between 0.5 and 60 wt % of pieces of greens, vegetables, meat, fish, crustaceans or their particles in terms of the total weight of the concentrate, between 15 and 30 wt % of salt and between 0.1 and 10 wt % of jellifying agent including xantan and locust bean gum in terms of the concentrate moisture content. Each of the gums, i.e. both xantan and LBG are present in amounts between 30 and 70 wt % in trerms of the total amount of xantan+LBG. Method of production of the concentrate involves mixing all the ingredients, filling packages with the mixture, closing the package, whose thermal treatment stage, for instance pasteurisation is performed before and/or in the course, and/or after filling the package in a temperature range of approximately between 70°C and 95°C.

EFFECT: inventions ensure production of the concentrate with rheological properties of gel with possibility of using partially wet ingredients, stable when transported and stored at ambient temperatures.

18 cl, 7 tbl, 7 ex