PACKED CONCENTRATE FOR COOKING BROTH, SOUP, GRAVY, AND SAUCE OR FOR USING AS SEASONONG CONTAINING XANTHAN OR TARO GUM, PROCEDURE FOR ITS PRODUCTION AND APPLICATION Russian patent published in 2010 - IPC A23L1/40 

FIELD: food industry.

SUBSTANCE: invention is designed for implementation in food industry at making broth, soup, sauce and gravy. Packed concentrates in jelly form contain from 20 to 80 wt % of water and from 0.5 to 60 wt % of components adding taste in terms of total weight of packed concentrate, from 15 to 40 wt % of salt and from 0.8 to 2,5 wt % of jellying agent containing xanthan and taro gum in terms of moisture contents of concentrate. Both xanthan and taro gum are present in concentrate at amount from 20 to 80 wt % in terms of their total amount. Procedure for production of concentrate consists in mixing all ingredients, in filling a package with mixture, in closing the package wherein stage of heat treatment, for example pasteurisation, is carried out before and/or in process, and/or after introduction into the package within temperature ranges approximately from 50°C to approximately 90°C.

EFFECT: facilitating production of concentrate possessing rheological properties of gel and possibility to use not completely dry ingredients, also production of concentrate stable at transporting and storing at ambient temperature.

15 cl, 1 tbl, 2 ex