Process for preparing a storage-stable brown stock

Details Process for preparing a storage-stable brown stock Process for preparing a storage-stable brown stock

2005-03-01

2005-03-01

Becker, Drew (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

C426S589000, C426S599000, C426S641000, C426S456000, C426S466000, C426S471000, C426S523000

Reexamination Certificate

active

06861085

ABSTRACT:
The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, gelatin and vegetable concentrate with or without other customary additives is allowed to react at a temperature around boiling point, preferably 90-100° C., for 3-20 minutes, preferably 5-15 minutes. In a cooking step, a soup stock is added to the product of the prior reaction and, after dilution to a solids content of 10-45% by weight, preferably 15-35% by weight, the mixture is cooked for 40-180 minutes, preferably 50-80 minutes, at a temperature around boiling point, preferably 90-100° C. The product is concentrated to a solids content of at least 60% by weight, preferably 70% or more. The end product can be dried to give a pulverant dry product.

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