Patent ID: 6861085

Claim:
Process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives, characterized in that a) in a first reaction, a liquid mixture having a solids content of 65-85% by weight, is prepared by mixing 1-40% meat extract, 1-30% gelatin and 5-70% vegetable juice concentrate with or without other customary additives, which mixture is allowed to react at a temperature around boiling point, for 3-20 minutes, then b) in a cooking step, a soup stock is added to the product of the first reaction and, after dilution to a solids content of 10-45% by weight, the mixture is cooked for 40-180 minutes, at a temperature around boiling point, whereupon c) the product is concentrated to a solids content of at least 60% by weight.