FI59527C - FOERFARANDE FOER FRAMSTAELLNING AV EN TORR AGGLOMERERAD HOMOGENT BLANDAD PRODUKT ANVAENDBAR I EN SNABBMATPRODUKT - Google Patents

Description

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Federal Republic of Germany-Förbundsrepubliken Germany (nE) P 2 ^ 39993-7 (71) CPC International Inc., International Plaza, Englevood Cliffs, Nev Jersey, USA (72) Hans Bohrmann, Talheim, Klaus Bezner, Heilbronn, Federal Republic of Germany -Förbundsrepubliken Tyskland (DE), Richard Sidler, Plurlingen, Switzerland-

Schweiz (CH) (7M Oy Kolster Ab (5M Method for the preparation of a dry, agglomerated, homogeneously mixed product for use in a fast food product - Förfarande för fram-ställning av en torr, agglomererad, homogent blandad produkt, använd-bar i en snabbmatprodukt

The invention relates to a process for the preparation of a dry, agglomerated, homogeneously mixed product for use in a fast food product, which swells easily and rapidly and dissolves in water or aqueous liquids without forming lumps.

It is known that water, steam or aqueous salt or sugar solutions can be sprayed onto binders, such as starch or starch-containing flours, and that the agglomerates formed during this process can then be dried using e.g. a fluid bed. However, this method cannot be applied to the use of pregelatinized starch or flour containing pregelatinized starch in which the starch is present in the cold-greased state. Irrigation of these products, even when treated with steam, results in the formation of lumps. Thus, food preparations made using these products 2,59527 also contain lumps and do not swell easily in water and other aqueous liquids.

In the method described in FR 1 1,576,124, the hydrophilic substance is first moistened with water or another liquid, after which the sparingly wettable substance is added. The treatment is then carried out in a hammer mill, whereby the substance is stirred vigorously and the temperature rises considerably.

In the process of U.S. Pat. No. 3,100 909, 1) a normally dry food powder which turns into a sticky thickener when wetted and 2) a liquid-dispersible foodstuff and 3) a dispersing liquid are mixed together. According to the method, one ingredient is dispersed in an aqueous solution and a sticky, moist friable mass is formed with a sticky thickener, after which the mass is thermally conditioned at a lower temperature. The publication states that this thermal conditioning step, according to which the crumbly mass is subjected to heat treatment and tumbled without overheating to remove surface moisture, cannot be considered as mere drying. Similar methods are disclosed in U.S. Patent Nos. 2,749,244, 3,607,306 and 3,850,838 and JA Patent Publication Nos. 46-17930.

It has now been found that the disadvantages due to the above-mentioned known methods can be avoided by a method of producing a product consisting of discrete particles of about 100 to 300 microns in size, consisting mainly of starch cores, each immersed in a layer of hydrophilic material, the particles have a water content of 2 to 10% and are formed by first mixing at least one edible hydrophilic substance, such as sugar, sugar alcohol, inorganic salt, monosodium glutamate or a mixture thereof, with water or an aqueous liquid in an amount of 3 to 30% by weight, based on the weight of the hydrophilic substance to form a crumbly mass, after which 25-75% by weight (based on the weight of the crumbly mass] of starch is mixed into this crumbly mass until a homogeneous mass is obtained, characterized in that the homogeneous mass is constant without stirring at ambient temperature about 20 minutes, dried and screening to obtain a dry product, wherein the weight ratio of hydrophilic substance to water or aqueous liquid and starch used is such that the conditioned product is in agglomerated form.

3 59527 □ n it is to be understood that the terms "standardization" and / or "standardized" as used throughout this application and the appended claims refer to a stationary, i.e. unmixed, state of homogeneous mass which is reached immediately after the starch or starch-containing substance has been This is usually conditioned in about 20 to 40 minutes, during which time the mass is allowed to equilibrate with respect to temperature and humidity and harden so that it can be broken quickly and easily.

It is important that the water is first introduced with edible, hydrophilic substances, which are preferably in crystalline form, so that the starch is covered with hydrophilic substances. When this product is then immersed in or poured into water or aqueous liquids, the hydrophilic substances first dissolve and allow the water to penetrate the starch particles without causing lumps to form. This is a very important point in the preparation of fast food products which are prepared for consumption by mixing with cold or hot water or ideally sprinkled with cold or hot water or on which water can be poured without forming lumps.

Edible hydrophilic substances are preferably sugars such as lactose, sucrose, dextrose, glucose syrup and maltodextrin, elevated sugars such as sorbitol and mannitol, organic acids, inorganic salts such as sodium chloride and monosodium glutamate or mixtures thereof.

Suitable starches include natural starches such as corn, wheat, rice, potato and tapioca starches as well as waxy starches, edible modified starches such as pregelatinized starches, roasted dextrins, low temperature boiling starches starches (for example, oxidised with sodium hypochlorite), starch esters and starch ethers or mixtures thereof.

Drying of the agglomerated, standardized and, if desired, crushed pulp is performed to a water content of about 2 to 10% and the dried agglomerates are screened to a grain size of about 100 to 300 microns.

If desired, food products made from dry products can be modified to give special properties in terms of structure and viscosity.

4,59527

In the preparation of dry products for specific instant preparations, e.g. soups and beverages, all or part of the desired flavoring and / or coloring agents may be added to hydrophilic substances moistened to form a friable mass before the starch is added. Alternatively, aqueous liquids such as fruit juices, wine, milk and the like can be used to moisten edible hydrophilic substances. The following examples are presented to illustrate the invention. Example 1: Basic product 1 - Milk shake powder In a Hobart mixer, 450 g of lactose are mixed with 75 ml of water to form a crumbly mass. 300 g of pregelatinized starch are then added and kneaded until a homogeneous mixture is obtained. After conditioning for 20-30 minutes, the agglomerated product is coarsely crushed, dried in a vacuum drier to a water content of about 5% and then filtered to a particle size of 225 microns.

On the basis of this basic product, a dry product can be prepared for milkshakes according to the following formula:

Ingredient Quantity

Basic product 1 50 g dextrose 50 g powdered sugar 50 g fruit powder 70 g 220 g

The dry product can be easily mixed with 1 liter of cold milk to give a fruit-flavored milk shake with no lumps. Example 2: Basic product 2 - Beef tail broth powder 15 to 50 parts by weight of lactose and 10 to 25 parts by weight of maltodextrin are uniformly mixed with 50 to 20 parts by weight of water (i.e. solid lactose + maltodextrin) to form a smooth mass. Then knead 45 to 55 parts by weight of corn starch (meaning a crumbly mass) until a homogeneous mixture is obtained. After conditioning for 20 to 30 minutes, the agglomerated product is coarsely crushed, dried in a fluid bed drier to a water content of about Θ% and sieved to a grain size of between 200 and 300 microns.

On the basis of this basic product 2, instant beef broth powder is prepared by mixing the following ingredients: 5 59527

Ingredients Weight of basic product 2 53.2 red wine powder spray-dried 4.0 tomato powder spray-dried 6.0 standardized & dehydrated vegetable mixture 26.3 sunflower fat, liquid 10.0 dry burnt sugar 0.5 total 100.0 60 - 70 g of this dry product is mixed 0 .5 l of boiling water to give quickly and easily beef tail broth with no lumps, i-l without the need for longer cooking.

Example 3: Basic product 3 - 'Quick tomato powder 15 to 35 parts by weight of lactose, 8 to 20 parts by weight of dextrose, 6 to 10 parts by weight of sodium chloride and 6 to 8 parts by weight of monosodium glutamate are mixed evenly with 20 parts by weight of water ( means a solid mixture of wetting agents) to form a fine mass. Then 55 parts by weight of a mixture of equal parts by weight of a mixture of equal parts by weight of pregelatinized starch and low-boiling cornstarch (meaning a crumbly mass) is kneaded until a homogeneous mixture is obtained.

After conditioning for 20 minutes, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 7% and screened to a grain size of between 200 and 250 microns.

On the basis of this basic product, instant tomato powder is prepared by mixing the following ingredients:

Ingredients Weight of basic product 3 36.5 tomato powder, spray-dried 39.4 sucrose 3.0 powdered skimmed milk 4.8 standardized & dehydrated vegetable mixture 9.3 hydrolysed vegetable protein powder 2.5 sunflower fat, liquid 4.5 total 100.0 60 - 70 g of this mixture is easily and quickly mixed with 0.5 l of water heated to about 70-90 ° C to give a lump-free tomato soup. It is not necessary to bring K.uupnen ^ am to boiling or longer.

6,59527

Example 4: Basic product 4 - Instant pea □ powder 20 to 52 parts by weight of lactose and 5 to 13 parts by weight of sorbitol are mixed evenly with 10 to 15 parts by weight of water (i.e. solid lactose + sorbitol) to form a crumbly mass. Then 35 to 75 parts by weight of a mixture of equal parts of pregelatinized potato and corn starch (i.e. a crumbly mass) is kneaded until a homogeneous mixture is obtained. After conditioning for 20-30 minutes, the agglomerated product is coarsely crushed, dried to a water content of about 5-7% and sieved to a grain size of between 250 and 300 microns.

On the basis of this basic product, instant pea soup powder is prepared by mixing the following ingredients:

Ingredients Weight of basic product 4 35.2 pea flour, green (without pods) 35.2 hydrolysed vegetable protein powder 2.5 sodium chloride 1.9 monosodium glutamate 4.5 standardized & dehydrated mixed vegetable fats bacon, intimidated 3.2 sunflower fat 9,5 a total of 100.0 50-60 g of this mixture is mixed easily and without the formation of lumps in 0.5 l of water heated between 70-90 ° C to give pea soup. No boiling or longer cooking is required.

Example 5: Basic product 5 - Instant food powder In a Hobart mixer, 250 g of lactose, 100 g of sucrose and 100 g of dextrose are mixed evenly with Θ0 ml of water to form a crumbly mass. 350 g of pregelatinized starch are then added and kneaded until a homogeneous mixture is obtained. After conditioning for 25 minutes, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 5% and screened to a grain size of 150 microns.

On the basis of this basic product, a fast dessert powder is prepared by mixing the following ingredients: ^ 59527

Ingredients Weight of basic product 5 62.4 sucrose 29.7 tetrasodium pyrophosphate 2.4 disodium hydrogen phosphate 2.4

Bourbon vanilla 3.0 colorant 0.1, total 100.0 30-40 g of this mixture is mixed quickly and easily without the formation of lumps in 300 ml of cold or hot milk to give a fast food.

Claims (2)

A process for preparing a dry, agglomerated homogeneously mixed product for use in a fast food product, which product consists of discrete particles of about 100 to 300 microns in size, consisting essentially of starch cores, each immersed in a layer of hydrophilic material. they have a water content of 2 to 10% and are first formed by mixing at least one edible hydrophilic substance, such as sugar, sugar alcohol, inorganic salt, monosodium glutamate or a mixture thereof, with water or an aqueous liquid in an amount of 3 to 30% by weight, the weight of the hydrophilic substance to form a crumbly mass, after which 25-75% by weight (based on the weight of the crumbly mass) of starch is mixed into this crumbly mass until a homogeneous mass is obtained, characterized in that the homogeneous mass is conditioned without stirring at ambient temperature for at least about 20 minutes, dried and screened dry to obtain a product, wherein the weight ratio of the hydrophilic substance to water or aqueous liquid and the starch used is such that the conditioned product is in agglomerated form. A method according to claim 1, characterized in that flavoring and coloring agents are added to the hydrophilic substance, these substances being moistened to form a crumbly mass before the starch is added thereto.