초록 ▼

Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. A substantial amount of fructose, dextr

Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The fat content is at least in part unsaturated. The sauce or soup concentrate contains 30% water, 55% sugar, 7% fat, mixed, finely chopped vegetables and minor but effective amounts of stabilizer, salt, spices and flavorings. This product is semi-soft at freezer temperature, and may also contain from about 5 to about 100 p.p.m. of a quinine salt.

대표청구항 ▼

A microbiologically stable food product selected from the group consisting of soup concentrates and sauces comprising water, sugar, flavoring and at least one of fructose and unsaturated fat, wherein the product is substantially non-crystalline at freezer temperatures and comprises about from 15 to

A microbiologically stable food product selected from the group consisting of soup concentrates and sauces comprising water, sugar, flavoring and at least one of fructose and unsaturated fat, wherein the product is substantially non-crystalline at freezer temperatures and comprises about from 15 to 55% water, sugar in a ratio to water of about from 0.8-2:1 and a minor but effective amount of flavoring, provided that the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, the amount of fat is less than the amount of water, and in said sugar the amount of dextrose plus fructose is at least about 50% based upon the total sugar content.