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Backcountry Kitchen The Backcountry Kitchen forum is for the discussion of food and cooking gear related topics for backpacking trips (e.g. menus, recipes, stoves, fuel...).


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  #1  
Old 03-21-2012, 05:32 PM
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wildernessphotog wildernessphotog is offline
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Sauces (besides tomato)

Has anyone tried dehydrating different types of sauces such as bbq, teriyaki or sweet and sour? I have dried tomato sauces with no problem. When I tried drying sweet and sour, all it did was get really sticky. Even after twice as long as the tomato (about 8 hrs). Maybe it just wasn’t long enough? I have searched and just can't find anything on this. Anyway I was hoping someone with experience could give me some tips (times, certain brands that dry better, anything really). I own the nesco 700w if it helps any.
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  #2  
Old 03-21-2012, 07:25 PM
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dsuursoo dsuursoo is offline
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compared to a tomato sauce, those have a *really* high sugar content, proportionately, which would make, to me, dehydrating kind of problematic. it'd be like trying to dehydrate honey, almost, which you can't do at all.

i'm sure it could be done, but i'm willing to bet that you wouldn't be able to take anywhere near as much water out as you could with tomato sauces(which are rather high water content). odds are, it'd look and feel a lot like tar at the end and wouldn't take very much water to rehydrate.

a little web-fu shows that kikkoman makes a dehydrated teriyaki powder though i have no clue how. probably some kind of anhydrous vacuum process i'd wager. however it reconstitutes by mixing water with the powder at a 1:1 ratio, so that's worth thinking about.

either my google-fu is weak or there actually isn't a lot on what you want to do .


anyone else have thoughts on this, the challenges posed by the sugar contents of these sauces?

it looks as thought a lot of folks shell out for the mix to order powders... being able to do it yourself tho would be pretty slick tho. worth investigating.
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  #3  
Old 03-22-2012, 05:31 PM
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tonto tonto is offline
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Quote:
Originally Posted by dsuursoo
kikkoman makes a dehydrated teriyaki powder though i have no clue how. probably some kind of anhydrous vacuum process i'd wager. however it reconstitutes by mixing water with the powder at a 1:1 ratio

Kikkoman states:
"Kikkoman dehydrated soy sauces are made by spray-drying the sauce onto maltodextrin."
Wikipedia states:
"Maltodextrin is a polysaccharide that is used as a food additive.

It is produced from starch by partial hydrolysis and is usually found as a creamy- white hydroscopic spraydried powder.

Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.

It is commonly used for the production of sodas and candy.
It can also be found as an ingredient in a variety of other processed foods...

Maltodextrin can be enzymatically derived from any starch.
In the US, this starch is usually corn; in Europe, it is commonly wheat

While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten free.

If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten free.

Maltodextrin is a common adjunct to beer brewing to increase the specific gravity of the final beer product. This improves the mouthfeel of the beer and reduces the dryness of the drink.

Maltodextrin is not fermented by the yeast and has no flavor."
It would appear that the soy sauce is sprayed onto another food product and then dried.

The Maltodextrin is no doubt water soluble and doesn't adversely effect the re-hydrated soy sauce.

I'm speculating on whether the drying process is similar to the spray dry method of manufacturing instant coffee.

In that method coffee is brewed by regular methods then the water is evaporated to form a concentrate.

The concentrate is sprayed from a high tower in a large hot-air chamber.
As the droplets fall, the remaining water evaporates and dry crystals fall to the bottom of the chamber.

The high temperatures involved tend to effect the oils of the coffee and some flavor is lost in the drying process.
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  #4  
Old 04-03-2012, 05:55 AM
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beekeeper beekeeper is offline
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I would say just keep on running the sauce in the food dryer and you will learn what it takes to dry it down. IF all it did was get really sticky, then you are forcing the water out. You just didn't give it enough time.

Quote:
Originally Posted by wildernessphotog
Has anyone tried dehydrating different types of sauces such as bbq, teriyaki or sweet and sour? I have dried tomato sauces with no problem. When I tried drying sweet and sour, all it did was get really sticky. Even after twice as long as the tomato (about 8 hrs). Maybe it just wasn’t long enough? I have searched and just can't find anything on this. Anyway I was hoping someone with experience could give me some tips (times, certain brands that dry better, anything really). I own the nesco 700w if it helps any.
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