Process for the production of a food base instantaneously disper

Details Process for the production of a food base instantaneously disper Process for the production of a food base instantaneously disper

1980-11-12

1982-12-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426622, A23L 1195

Patent

active

043638244

ABSTRACT:
The invention provides a process for the production of a food base instantaneously dispersible in water which comprises mixing a flour material and fat, the fat, after admixture with the flour material, being subjected to a heat treatment to obtain appropriate crystal modifications in the fat, the heat treatment being carried out in the form of a controlled cooling of the molten fat so that the liquid fat content in the fat at approximately 25.degree. to 35.degree. C. is less than 50% according to nuclear magnetic resonance measurement, and the flour material and the fat are present in a ratio by weight of from 35:45 to 80:20. The crystal modifications in the fat prevent agglutination at room or storage temperatures. The food base is prepared in flake form and may be used in thickened instant products, particularly soups and sauces.

REFERENCES:
patent: 3892880 (1975-07-01), Grolitsch
patent: 4126710 (1978-11-01), Jaworski et al.

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