Process for producing a dry product for food preparations

Details Process for producing a dry product for food preparations Process for producing a dry product for food preparations

A - Human Necessities

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99/48, 99/53

A23L 2/00 (2006.01) A23L 1/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/40 (2006.01) C12G 3/00 (2006.01)

Patent

CA 1066120

Abstract of the Disclosure An edible, hydrophilic substance is wetted with water or an aqueous liquid to form a crumbly mass which is then uni- formly mixed. A starch or starch-containing material is then folded into the mixed mass until a homogeneous blend is obtained which is then conditioned, crushed, if desired, dried and sifted to a particle size of about 100 to 300 microns. The weight ratio of hydrophilic substance to water and starch is such that the conditioned product is in the form of agglomerates compris- ing starch nuclei particles that are surrounded by or embedded in a protective layer of the hydrophilic substance. The agglo- merated product obtained can be mixed or blended with dry food ingredients to obtain an instant food product that can be readi- ly and easily prepared by stirring in hot or cold water and which is free of lumps.

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