KR20200126458A - Gel for Retort Foods and its Manufacturing Method - Google Patents

Abstract

The present invention relates to a novel edible composition capable of forming a gel effective as a gel carrier for food ingredients. Food ingredients are substantially coated with the gel of the present invention. The gel forms a barrier film on at least a part of food ingredients to become a carrier for food ingredients. During retort, the gel carrier prevents food ingredients from becoming overcooked and/or overprocessed.

Description

Gel for Retort Foods and its Manufacturing Method {Gel for Retort Foods and its Manufacturing Method}

The present invention relates to a novel food composition capable of forming an effective gel as a gel carrier for food ingredients. Further, the present invention relates to a gel effective as a gel carrier for food ingredients. In addition, the present invention is to prepare a gel effective as a gel carrier for food ingredients

It's also about how. Food ingredients comprising the gel of the present invention are sufficiently stable even after retort processing. Retort processing typically involves placing packaged and sealed food products on trays or baskets held in pressurized retort containers. Then, steam at a sufficient temperature is applied to the packaging to cook food while killing pathogens. At this time, the food that has been properly retorted is safe to sell to consumers.

Today, retort processing is commonly used to manufacture a wide variety of food products, including MRE, which stands for Meals Ready to Eat. Because MRE does not require water, it is easy for consumers to cook. The MRE can be eaten chilled as needed, but it can also be heated in a variety of ways, including soaking in hot water, sealed. Retort food can shorten the cooking time by consumers and improve food safety. However, the retort technique is not without drawbacks. Retort processing requires the food to be sterilized by heating it to high temperatures (about 121 to 148°C). High-temperature processing, in addition to increasing energy and equipment costs, can lead to sticky and lumpy foods (especially if starch is present in the food) and "burn on", linescale or It can cause fouling, which can result in a burnt or overcooked taste that is not commercially acceptable. Dirty products are discarded as they cannot be sold to consumers, resulting in waste of materials and labor. Thus, the productivity and profitability of the retort process is reduced. Thus, there is a need for a food composition that can be used to preserve the stability of various food products including, for example, pasta, rice, oats and barley that are retorted.

According to one aspect of the present invention, there is provided a food composition capable of forming an effective gel as a gel carrier for food ingredients, which acts as a stabilizer and imparts stability to food, especially retorted starch-based foods. "Stabilize" as used herein and

The term "stability", in describing a retort processed food ingredient, refers to a food ingredient that is not substantially hard, sticky, lumpy, burnt or otherwise soiled. In one aspect of the present invention, the food composition is additive. Excluding the water, based on the total weight of the first mixture, gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharide (b) 10% by weight or less (typically about 05 to about 10% by weight) %), food starch (c) 10 wt% or less (typically about 05 to about 10 wt%), gum (d) 10 wt% or less (typically about 05 to about 10 wt%), optionally anionic surfactant ( e) citric acid (a) based on the total weight of the second mixture, excluding the first mixture (i) and optionally, water added, comprising up to 10% by weight and optionally up to 10% by weight of sugar (f) 75 wt% or less (typically about 25 to 75 wt%), ascorbic acid (b) 60 wt% or less (typically about 20 to about 60 wt%), sodium chloride (c) 15 wt% or less (typically about 3 to About 15% by weight) and

A second mixture (ii) comprising 15% by weight or less of the citrate salt (d) (typically about 3 to about 15% by weight), wherein the food ingredient comprising the gel of the present invention is stable even after retort processing. Typically, the relative amounts of the first mixture and the second mixture are about 10:1 to about 40:1. According to another aspect of the present invention, there is provided a gel composition that is effective as a gel carrier for food ingredients and stabilizes a retorted food product. Gel composition of the present invention, based on the total weight of the first solution, gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharides (b) 10% by weight or less, food starch (c) 10% by weight % Or less, gum (d) 10 wt% or less, optionally anionic surfactant (e) 10 wt% or less, optionally sugar (f) 10 wt% or less and water (g) having a temperature of 50 to 110°C Based on the total weight of the 1 solution (i) and optionally the second solution, citric acid (a) 75% by weight or less, ascorbic acid (b) 60% by weight or less, sodium chloride (c) 15% by weight or less, citrate ( d) a second solution (ii) comprising 15% by weight or less and water (e) typically having a temperature of 1 to 30°C, wherein the food component contained in the gel of the present invention is stable even after retort processing. According to another aspect of the present invention, a method for producing a gel effective as a gel carrier for food ingredients is provided. The method, based on the total weight of the first solution, gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharides (b) 10% by weight or less, food starch (c) 10% by weight or less, A first solution (i) containing 10 wt% or less of gum (d), 10 wt% or less of anionic surfactant (e), 10 wt% or less of sugar (f), and water (g) having a temperature of 50 to 110°C Based on the total weight of the second solution, citric acid (a) 75% by weight or less, ascorbic acid (b) 60% by weight or less, sodium chloride (c) 15% by weight or less, citrate salt (d) 15% by weight Preparing the blend by combining with a second solution (ii) comprising water (e) below and typically at a temperature of 1 to 30° C., maintaining the blend until the blend forms a gel, and at least one food product. And adding the ingredients to the gel, wherein the food ingredients contained in the gel of the present invention are stable even after retort processing. According to another aspect of the present invention, a stable retort food product is provided. Stable retort foods typically include foods that are starch-based food materials (grain-based materials such as pasta, rice, oatmeal, barley and mixtures thereof), a gel carrier of the present invention, and water.

Typically, the amount of the gel carrier is from about 075 to about total food composition including water, based on dry weight (no water added).

It will be 10% by weight. Water is present, for example, in an amount sufficient for the desired consistency and in an amount desirable for cooking the food ingredient(s). According to another aspect of the invention, a stable retort food product is provided. The food product contains from about 90 to about 9925% by weight of food ingredients and water; Based on the total weight of the first mixture, gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharides (b) 10% by weight or less, food starch (c) 10% by weight or less, gum (d) Up to 10% by weight, optionally up to 10% by weight of anionic surfactant (e) and optionally up to 10% by weight of sugar (f)

Based on the total weight of the first mixture (i) and the second mixture comprising, citric acid (a) 75% by weight or less, ascorbic acid (b) 60% by weight or less, sodium chloride (c) 15% by weight or less, and A composition comprising from about 10 to about 075% by weight of a second mixture (ii) comprising 15% by weight or less of a citrate salt (d), wherein the ratio of the first mixture to the second mixture (if present) is about 10:1 to about 40:1.

Any gelatin other than fish gelatin can be used in the present invention. Beef gelatin is preferably used. Beef gelatin preferably used in the present invention is a gelatin group (Gelita Group) is gelatin type B, 225 bloom (Gelatine Type B, 225

Bloom) is a gelatin type B, 225 bloom marketed under the trade name. Any suitable non-gum, non-starch polysaccharide can be used in the present invention. Suitable non-gum polysaccharides typically have a weight average molecular weight greater than about 3600. Maltodextrin is preferred. Preferably, the maltodextrin used is C Drylite 01970 sold by Cerestar under the trade name C Drylight 01970. Preferably, the dextrose equivalent (DE) of maltodextrin used in the present invention is 3.

Any suitable food starch can be used in the present invention. Preferably, rice starch is used. The starch may be waxy, but may also be non-waxed. Although unmodified starch is preferred, modified starch may also be used. Preferably, the starch is

It has a very small granule size, for example from about 2 to about 8 μm. Preferably, the starch has a low gelatin temperature. Rice starch preferably used in the present invention is Remyline AX DR marketed by Remy Industries under the brand name Remyline AX DR. Any suitable gum can be used in the present invention. Guar gum is preferably used. Sphere preferably used in the present invention

Oh, it is Edicol ULV 50 marketed by Singelmann under the brand name Edicol ULV 50. Preferably, the number average molecular weight of the guar gum used in the present invention is about 100,000 to 150,000. Any suitable anionic surfactant can be used in the present invention. Sodium carboxymethylcellulose is preferably used. Any suitable sugar can be used in the present invention. Dextrose is preferred.

Gelatin, polysaccharide, food starch, gum, anionic surfactant and sugar are combined in a manner known in the art to form a first mixture. Preferably, the ingredients are combined by dry blending using a paddle mixer. The mixture can be any form

While possible, preferably in powder form. The first mixture of the present invention contains at least 70% by weight of gelatin, preferably from about 80 to about 95, based on the total weight of the first mixture.

% By weight, more preferably from about 875 to about 89% by weight. In addition, the first mixture of the present invention contains up to about 15% by weight, preferably about 15% by weight or less, based on the total weight of the first mixture. 05 to about 6% by weight, more preferably from about 1 to about 4% by weight. The first mixture of the present invention further contains food starch, based on the total weight of the first mixture, about 10% by weight or less. , Preferably about 05 to about 8% by weight, more preferably about 2 to about 6% by weight. Rice starch is the preferred starch. In addition, the first mixture of the present invention contains about 10% or less, preferably about 005 to about 5% by weight, more preferably about 05 to about 2% by weight, based on the total weight of the first mixture. The first mixture of the present invention also optionally contains an anionic surfactant, based on the total weight of the first mixture, up to about 10% by weight, preferably from about 005 to about 5% by weight, more preferably From about 05 to about 2% by weight. Additionally, the first mixture of the present invention optionally contains no more than about 10% by weight, preferably from about 005 to about 5% by weight, more preferably from about 05 to about 5% by weight, based on the total weight of the first mixture. 2% by weight. In a preferred powder form, the moisture content of the first mixture of the present invention is about 8 to about 15% by weight, preferably 115% by weight, based on the total weight of the first mixture. The water activity of the first mixture of the present invention is about 049. The water activity of the first mixture is measured by a method known in the art. Moisture content is defined as the ratio of the mass of water to the mass of the first mixture in powder form expressed in %. The moisture content is measured by a method known in the art. Preferably, the moisture content is determined by halogen drying at a temperature of 100° C. The second mixture of the present invention contains citric acid, based on the total weight of the second mixture, of about 75% by weight or less, preferably about It contains 55% by weight. Further, the second mixture comprises up to about 60% by weight, preferably about 35% by weight of ascorbic acid, based on the total weight of the second mixture. Additionally, the second mixture of the present invention contains sodium chloride, based on the total weight of the second mixture, of about 15 weights.

It contains less than or equal to the amount, preferably about 5% by weight. In addition, the second mixture of the present invention contains a citrate salt of about 15% by weight or less, preferably calcium citrate, potassium citrate, sodium citrate, and mixtures thereof, based on the total weight of the second mixture.

It contains about 5% by weight of the included citrate salt. Any food grade citric acid, ascorbic acid, sodium chloride and citrate salt may be used in the present invention. Calcium citrate is the preferred citrate salt. Citric acid, ascorbic acid, sodium chloride and citrate salts are combined in a manner known in the art to form a second mixture. Preferably, citric acid, ascorbic acid, sodium chloride and citrate salts

Is blended by dry blending using a paddle mixer. The second mixture of the present invention may be in any form, but is preferably in powder form. Powders are formed by methods known in the art. In a preferred powder form, the moisture content of the second mixture of the present invention is from about 1 to about 5% by weight, based on the total weight of the second mixture. It is preferably 19% by weight. The water activity of the second mixture of the present invention is about 052. The water activity of the second mixture is measured by a method known in the art. Moisture content is defined as the ratio of the mass of water to the mass of the second mixture in powder form expressed in %. The moisture content is measured by a method known in the art. Preferably, the moisture content is measured by halogen drying at a temperature of 100°C.

The first mixture of the present invention preferably further comprises water having a temperature of 50 to 100°C, preferably 60 to 70°C, more preferably 65°C. Water is mixed with the first mixture of the present invention using a mixing method known in the art. Preferably, a high shear mixer is used. Mixing is continued until the first mixture in the desired powder form is substantially dissolved in water to form a first solution.

The second mixture of the present invention preferably further comprises water having a temperature of 1 to 30°C, preferably 1 to 15°C, more preferably 10°C. Water is mixed with the second mixture of the present invention using a mixing method known in the art. Preferably, a high shear mixer is used. Mixing is continued until the second mixture in the desired powder form is substantially dissolved in water to form a second solution. The first solution is combined with the second solution to form a blend. Under the conditions noted below, the blend forms a gel. Food grade oils and/or fragrances can be added to the blend in desired amounts. One of the reasons for adding oil to the blend is to give the gel a "mouthfeel." Any mixing technique is used to combine the first and second solutions of the present invention to form the blend. It is possible. Preferably, a high shear mixer is used. Mixing of the first solution and the second solution takes place in the mixing tank. Once the blend is formed, the blend from the mixing tank can be pumped to a holding tank using pumps known in the art. The storage tank holds the blend at a temperature of 30° C. or less, preferably 10° C. or less until a gel is formed. This can be achieved, for example, by using a storage tank jacketed with cold water circulating through the jacket. The amount of time the blend must be held in the storage tank until the gel is formed depends on the amount of blend present. Typically, 100 pounds of blend form a gel within 150 to 200 hours. The term “gel” as used herein refers to a blend in a substantially semi-solid state. The pH of the gel is preferably about 60 to about 62. The pH of the gel is measured by methods known in the art. Any technique can be used to determine whether the blend forms a gel. Preferably, the "hand/eye method" is used. The method involves visually observing the blend and/or stirring the blend in a manner known in the art until the blend is observed to be substantially semi-solid. Once the blend forms a gel, it is food grade in the gel. The ingredients are added to form a suspension of the food ingredients in the gel. Preferably, the food ingredient used in the present invention is uncooked or partially cooked. Food ingredients useful in the present invention include starch-based foods including pasta, oats, rice, various food particulates, or combinations thereof. Preferably, food particulates including dried vegetables, dried fruits, dried nuts, dried rice and/or barley sold commercially from suppliers are used. If desired, the suspension can be seasoned with spices, seasonings and herbs including added sodium chloride. More preferably, non-poached substantially dried rice, steel cut oat and/or barley flour in small grains are used. The food ingredients are mixed with the gel using a low shear mixing method until the food grade ingredients are substantially suspended in the gel. Preferably, the food ingredients are mixed with the gel using a scraped surface mixer. The desired amount of the suspension is charged into the retort packaging. The packaging is preferably a retort plastic ball or pouch. More preferably, the packaging material is a flexible retort pouch. Any type of filling device can be used to fill the suspension into the retort packaging, after properly filling the suspension into a suitable packaging, preferably vacuum oxygen removal, nitrogen flushing or oxygen absorption on the packaging. do. Preferably, the package filled with the suspension of the present invention is washed with nitrogen. Nitrogen flushing is a known method of removing oxygen from unfilled parts of the package to protect it from oxidative damage and to replace it with inert nitrogen. Nitrogen flushing is accomplished using methods known in the art. After oxygen removal (if used), the package containing the suspension of the invention is sealed. The packaged suspension of the invention is preferably sterilized by retort processing. Retort sterilization is known and includes both static and rotating retorts. In a typical static or rotating retort, the product filled and sealed in a retort package is placed in a tray or basket in a pressurized retort container. The packaging is then subjected to high temperatures, typically 121 to 148°C. This temperature is sufficient to cook food-grade ingredients while killing pathogens. A typical retort cycle has both a heating step and a cooling step. Additional programmable variables include pressure, temperature, rotational speed (if applicable) and water level. The length and temperature of the time used in the retort processing depends on the suspension contained in the sealed retort packaging. Surprisingly, uncooked or partially cooked starch-containing food ingredients are used in the present invention, which the consumer (if According to) it is possible to make a good quality edible food ingredient comprising the gel of the present invention, having the desired texture for an acceptable period of time after simply heating and cooking by the consumer. During retort, uncooked or partially cooked starch-containing foods Starch comes out of the ingredients. The result is a finished product that is typically stiff or sticky. However, when the consumer properly cooks the food grade ingredient including the gel of the present invention, the stiffness (stickiness) of the finished product does not occur. This is because, during the retort, the starch released from the starch-containing food grade ingredient including the gel of the present invention is not released but binds to the protein in the gel. As mentioned previously, the starch-containing food that can be used in the present invention Ingredients include steel cut oats. The suspension of the present invention comprising still cut oats is retorted at about 120° C. for approximately 23 to 27 minutes. Both static and rotating retorts cook food ingredients suspended in a gel. Such cooking has an advantageous effect of shortening the time it takes for the consumer to cook the suspension for consumption. For example, steel cut oats that have not been processed by static or rotating retorts take approximately 30 minutes to be cooked by the consumer. However, the suspension of the present invention containing steel cut oats processed by retort takes only about 1 minute for the consumer to cook, and if properly cooked, the consumer retains a desirable texture even after cooking. As used herein, “properly cooked” refers to cooked according to the instructions provided. As previously mentioned, unboiled substantially dried rice can be used as a food ingredient in the present invention. Suspensions of the present invention comprising substantially dried rice that have not been boiled can be retorted at about 165° C. for approximately 30 to 45 minutes. The suspension of the present invention, which contains substantially dried rice processed by retort, takes only one minute to cook and, if properly cooked, retains the desired texture even after cooking by the consumer.

The present invention is effective as a novel food composition capable of forming an effective gel as a gel carrier for food ingredients, and as a gel carrier for food ingredients.

It relates to a method for producing a gel that is effective as an effective gel and a gel carrier for food ingredients, wherein the food ingredient containing the gel of the present invention is sufficiently stable even after retort processing.

Example

The following examples of the invention are provided for purposes of explanation and illustration.

Example 1: Preparation of retort rice product

The gel according to the invention, based on the total weight of the gel, I based on the total weight of the first mixture, is a gelatin type B, 225 Bloom sold by the Gelita Group under the trade name Gelatin Type B, 225 Bloom ( a) 89% by weight, C Drylite 01970 (b) 2% by weight, sold under the brand name Cerestaga C Drylite 01970, Remyline AX DR(c) 5 sold by Remy Industries under the brand name Remyline AX DR The first consisting of 1% by weight, 1% by weight of Edicol ULV 50 (d), 1% by weight of sodium carboxymethylcellulose (e) and 2% by weight of dextrose (f), sold under the brand name of Shingelman Edicol ULV 50 Mixture 103% by weight, II 80% by weight of water at a temperature of 65°C, III based on the total weight of the second mixture, citric acid (a) 55% by weight, ascorbic acid (b) 35% by weight, sodium chloride (c) 5 % By weight and

It can be prepared by holding a blend of 005% by weight of the second mixture, a combination of 5% by weight of calcium citrate (d) and 1795% by weight of water at an IV temperature of 10° C., in a storage tank. Subsequently, based on the total weight of the suspension, the gel (a) 59% by weight, salt (b) 050% by weight, and 4050% by weight of food ingredients (c) including dry uncooked rice are added to the suspension Can be formed. In the storage tank, the blend is held for 150 to 200 hours at a temperature of about 10° C. or less until the blend forms a gel. Under low shear mixing, uncooked dried rice, dried vegetables, dried nuts and dried fruits can be added until the food grade ingredients are suspended in the gel to form a suspension. Filling the suspension into a flexible retort pouch. The desired amount of suspension is pumped from the storage tank to the filling device. Then, the pouch is rinsed with nitrogen. The pouch is then placed in a tray or basket in a pressurized retort container. Then, it can be packaged at about 165° C. for 30 to 45 minutes. The water activity of the retort rice product prepared according to Example 1 of the present invention is about 091. The amount of maltodextrin in the retort rice product prepared according to Example 1 of the present invention is 0035.

Example 2: Preparation of retort steel cut oat products

The gel according to the invention, based on the total weight of the gel, I based on the total weight of the first mixture, is a gelatin type B, 225 Bloom sold by the Gelita Group under the trade name Gelatin Type B, 225 Bloom ( a) 89% by weight, C Drylite 01970 (b) 2% by weight, sold under the brand name Cerestaga C Drylite 01970, Remyline AX DR(c) 5 sold by Remy Industries under the brand name Remyline AX DR The first consisting of 1% by weight, 1% by weight of Edicol ULV 50 (d), 1% by weight of sodium carboxymethylcellulose (e) and 2% by weight of dextrose (f), sold under the brand name of Shingelman Edicol ULV 50 103% by weight of the mixture,

II 80% by weight of water having a temperature of 65°C, III based on the total weight of the second mixture, citric acid (a) 55% by weight, ascorbic acid (b) 35% by weight, sodium chloride (c) 5% by weight and calcium sheet It can be prepared by maintaining a blend, a blend of 005% by weight of the second mixture, which is a blend of 5% by weight of the rate (d) and 1795% by weight of water with an IV temperature of 10°C, in a storage tank. Then, based on the total weight of the suspension, 7450% by weight of the gel (a) of the present invention, 050% by weight of the salt (b), and 2500% by weight of the food ingredient (c) including steel cut oats are combined to form a suspension. I can. In the storage tank, 150 degrees Celsius at a temperature of about 10°C or less until the blend forms a gel.

The blend is held for to 200 hours. Under low shear mixing, still cut oats can be added to the gel, then dried vegetables, dried nuts and dried fruits can be added until the food grade ingredients are suspended in the gel to form a suspension. The suspension is filled in a retort bowl. To achieve this, the desired amount of suspension is pumped from the storage tank to the filling device. Subsequently, the balls can be washed with nitrogen. The balls are then placed in a tray or basket in a pressurized retort container. Then, it can be packaged at about 120° C. for 23 to 27 minutes. The water activity of the retort steel cut oats prepared according to Example 2 of the present invention is about 091. The amount of maltodextrin in the retort steel cut oats prepared according to Example 2 of the present invention is 004.

While the present invention has been described in connection with certain preferred embodiments, it will be appreciated by those skilled in the art that changes, modifications and rearrangements may be made to the invention, and such modifications, modifications and rearrangements are included in the scope of the following claims.

Claims (25)

Excluding the added water, based on the total weight of the first mixture,
Gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharide (b) about 05 to about 10% by weight,
Food starch (c) about 05 to about 10% by weight, gum (d) about 005 to about 10% by weight,
Optionally, based on the total weight of the second mixture, excluding a first mixture (i) comprising 10% by weight or less and optionally 10% by weight or less of a sugar (f) and optionally, water added Thus, citric acid (a) about 25 to about 75% by weight, ascorbic acid (b) about 20 to about 60% by weight, sodium chloride (c) about 3 to about 15% by weight, and citrate salt (d) about 3 to about 15 An edible composition comprising a second mixture (ii) containing weight %, which can form an effective gel as a gel carrier for food ingredients, and that the food ingredients contained in the gel are stable even after retort processing. The composition of claim 1, wherein the gelatin is beef gelatin. The composition of claim 1, wherein the sugar is dextrose. The composition according to claim 1, wherein the food starch is rice starch. The composition of claim 1, wherein the gum is guar gum. The composition of claim 1, wherein the anionic surfactant is sodium carboxymethylcellulose. The composition of claim 1, wherein the moisture content of the first mixture is 8 to 15% by weight, based on the total weight of the first mixture. The composition of claim 1, wherein the moisture content of the second mixture is 1 to 5% by weight, based on the total weight of the second mixture. Based on the total weight of the first solution, gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharide (b) about 05 to about 10% by weight, food starch (c) 10% by weight or less, gum (d) 10% by weight or less,
The total of a first solution (i) and optionally, a second solution optionally containing 10% by weight or less of anionic surfactant (e), 10% by weight or less of sugar (f) and water (g) having a temperature of 50 to 110°C Based on the weight, citric acid (a) 75% by weight or less, ascorbic acid (b) 60% by weight or less, sodium chloride (c) 15% by weight or less, citrate salt (d) 15% by weight or less, and a temperature of 1 to 30 A gel containing a blend with a second solution (ii) containing water (e) at °C, effective as a gel carrier for food ingredients, and stable food ingredients contained in the gel even after retort processing. The gel of claim 9, wherein the gelatin is beef gelatin. The gel according to claim 9, wherein the sugar is dextrose. The gel according to claim 9, wherein the food starch is rice starch. The gel according to claim 9, wherein the gum is guar gum. The gel of claim 9, wherein the anionic surfactant is sodium carboxymethylcellulose. Excluding the added water, based on the total weight of the first solution,
Gelatin (a) 70% by weight or more, non-gum, non-starch polysaccharide (b) 10% by weight or less,
Food starch (c) 10% by weight or less, gum (d) about 005 to about 10% by weight,
Optionally up to 10% by weight of anionic surfactant (e), up to 10% by weight of sugar (f) and
A first solution (i) comprising water (g) having a temperature of 50 to 110° C. and optionally,
Excluding the added water, based on the total weight of the second solution,
Citric acid (a) 75% by weight or less, ascorbic acid (b) 60% by weight or less,
A step of preparing a blend by combining a second solution (ii) containing 15% by weight or less of sodium chloride (c), 15% by weight or less of a citrate salt (d) and water (e) having a temperature of 1 to 30°C, blend Of a gel that is effective as a gel carrier for food ingredients, including maintaining the blend until it forms a gel and adding one or more food ingredients to the gel (food ingredients contained in the gel are stable during retort processing). Manufacturing method. 16. The method of claim 15, further comprising allowing the food ingredient to be suspended in the gel. 17. The method of claim 16, further comprising filling the suspension into the retort packaging. 18. The method of claim 17 further comprising retorting the suspension. 19. The method of claim 18, wherein after retort processing, the food ingredient is substantially coated with a gel. 16. The method of claim 15, wherein the food ingredient comprises a food product selected from the group consisting of rice, pasta, oats, barley, and combinations thereof. Food prepared according to claim 15. Food manufactured according to claim 18. About 90 to about 9925% by weight of food ingredients and water and, based on the total weight of the first mixture, at least 70% by weight of gelatin (a), about 005 to about 10% by weight of non-gum, non-starch polysaccharides (b) %,
Food starch (c) 10% by weight or less, gum (d) 10% by weight or less, optionally anionic surfactant (e) 10% by weight or less and optionally a first mixture (i) comprising 10% by weight or less of sugar (f) and
Randomly,
75% or less by weight of citric acid (a), based on the total weight of the second mixture,
A composition comprising a second mixture (ii) comprising 60% by weight or less of ascorbic acid (b), 15% by weight or less sodium chloride (c) and 15% by weight or less of a citrate salt (d), wherein the first mixture is If present, the ratio of the second mixture is from about 10:1 to about 40:1). A stable retort food product comprising from about 10 to about 075% by weight. The food product according to claim 23, wherein the food ingredient comprises a starch-based food product. 24. The food product of claim 23, wherein the food ingredient is selected from the group consisting of pasta, rice, oats, barley, vegetables, fruits and nuts.