DE1220712B - Process for the production of ready-to-use soup and sauce powders - Google Patents

Description

Process for the production of ready-to-use soup and sauce powders The invention relates to a method for the production of usable soup and sauce powders, from which the ready-to-use dish is distributed by direct distribution of the ingredients in a hot or cold liquid made lump-free can be.

Soups and sauce powders are mixtures of different ingredients, such as different types of flour solubilized starches, powdered or crushed Vegetables, meat extracts, sugar, salt, fat, oil, spices, etc. Those known so far Products of this type are known to have the disadvantage that they can be placed in hot or boiling Water are difficult to distribute as they form clumps, which can only be achieved by careful Mash or sieve can be removed. For this reason, manufacturers recommend of these products, first stir the powder in a small amount of cold water, then add the mixture to hot or boiling water and then add it to cook for a shorter or longer period of time. Obviously, one corresponds to such Method of preparation does not meet today's requirements, as there is a pronounced tendency today for the use of ready-to-eat dishes. Such products can also therefore cannot be used in machines in which they are immediately in hot Water must be distributed without being stirred or then boiled will.

Tests have shown that this disadvantage can be attributed to it is that some of the constituents of such products, especially those which are called Binder should act, swell very quickly in hot water, so that the particles glue together before they have a chance to disperse in the water. Therefore It is also possible to avoid the clumping by getting the powder whole gradually distributed in hot water while stirring very vigorously. About education Avoid large lumps when the powdered product with the hot liquid comes into contact, binders are used which swell less rapidly Constituents exist, which their fully hydrated state only after a shorter or longer time, which is why the product must be cooked.

To address these concerns, Belgian patent 571416 it has been proposed to make easily dispersed powdered soups and sauces, by adding a mixture of the dry ingredients with steam or water wetted in such a way that the mass becomes sticky and forms agglomerates, which subsequently to be dried.

The present invention now relates to a method of manufacture of ready-to-use fatty soup or sauce powders, from which the ready-to-eat Mix it with a hot or cold liquid to keep the dish free of lumps is, whereby first a practically homogeneous, the fatty as well as the binding constituents containing paste is produced, which is allowed to harden and then crushed by rubbing. The novelty of the invention is that the edible fat first melted and then subsequently with the insoluble constituents into one practically homogeneous paste is intimately mixed, which after cooling on Temperatures below .15 ° C took place hardnesses and rubbed with the water-soluble Ingredients and, if necessary, mixed with the spices.

In the manufacture of powdered fat-containing preparations, which are processed into pastries, cakes, bread and spreads, it is known per se Mixing fats with solids without adding water. With the well-known products However, these are not yet processed into soups or sauces be by putting them in hot or cold water or other liquids registered will. There is therefore no risk of clumping in this case. -,, It is also known to first roast starch-containing substances and then toast them Soak with melted fat while the mass is in near-dry state is held. This roasting requires a high temperature, so that the. Food under 'university stands can be destroyed:' Such products can also cannot be dissolved lump-free in cold or warm water.

It should be noted that in order to facilitate the rubbing process, the Paste is preferably formed into a block before hardening. The block can by pressing together in an alternating or continuous press getting produced. To ensure favorable hardening, the Blo @ k; puf .one. Chilled at a temperature below 15 ° C. At the end there is a grated one Product obtained with the help of rubbing devices, the holes of which have a diameter of 1 up to 3 mm for the best results.

The method according to the invention can be carried out, for example, as follows will. Example 1, Tomato Cream Soup The following mixture is made: 95 g potato flour, 25 g. Potato powder, 145 g tomato powder.

When the mixture is completely homogeneous, 90 g of edible fats are added to it, which are melted at 60 ° C and contain 1 g of soy lecithin. After thorough Mixing and kneading a plastic mass is obtained, which can be made into blocks or pieces is shaped and cooled to approximately 10 ° C. The hardened blocks are wdrden with a rotating row of cheese grater type - (diameter of the holes 1 to 3 mm) rubbed.

The grated parts obtained in this way are coated with a powder Mixture of the following composition: 20 g skimmed milk powder, 35 g NaCl; 5 g sodium glutaminate, 20 g crystallized sugar, 45 mg white pepper, 175 mg citric acid, 400 mg Onion powder.

The product obtained is a granular powder. It can be equally good to be distributed in hot and cold water.

Example 2. Oxtail Soup A mixture is made from the following powdered ingredients: 45 g tomato powder, 50 g carrot powder, 30 g Parsley root powder, 5 g onion powder, 5 g leek powder, 2.5 g parsley powder, 200 g meat extract bound to potato flour. In this mixture become homogeneous incorporated 150 g of edible fats that have melted at 60 ° C and 2 g of soy lecithin and 10 g soy sauce. A block is made from this mass, which it is allowed to cool and rubs, after which the grated parts thus obtained with the The following mixture can be mixed: - - - '- 75 g - meat extract, bound of lactose, 75 g of skimmed milk powder, 45 g of NaCl, 5 g of sodium glutaminate, 200 mg of pepper, 200 mg curry, - - - - - 75 mg garlic powder, -75 mg laurel powder, 75 mg clove powder.

A product is obtained in the form of a granular powder which can be distributed directly in a liquid. Example 3 Julienne soup A mixture is made from 56 g potato flour, 12 g swelling starch, 28 g mixed vegetables in powder form, 0.4 g soy lecithin.

40 g of edible fats are incorporated into this mixture Temperature of about 60 ° C are melted, then a block is made, cooled and rubbed over the following mixture: 11 g of meat extract; bound to lactose, 54 g skimmed milk powder, 17 g NaCl, 2 g sodium glutaminate.

After thorough mixing the grated particles with the powder is obtained one a homogeneous granular product which is the complete ready-to-use soup forms and can be dissolved immediately in a liquid.

As can be seen from the above examples, according to the invention Process very rapidly swelling ingredients, such as potato flour, alginates, etc., are used without forming large lumps on contact with a liquid. There the complete hydration of these constituents is achieved very quickly in this way becomes, the cooking time of such products becomes practically on the duration of the distribution reduced so that they are immediately ready for use.

Claims (4)

Claims: 1. Process for the production of ready-to-use fatty soup or sauce powders, from which the ready-to-eat dish is made Mixing with a hot or cold liquid is obtained lump-free, wherein first a practically homogeneous one, containing the fats and the binding components Paste - is produced, which is left to harden and then by rubbing shredded, d a d u r c h g e -k e n n n z e i c h n e_ t ,. that cooking fat first melted and then with the waterun = soluble ingredients is intimately mixed to a practically homogeneous paste, which after cooling Hardnesses carried out at temperatures below 15 ° C and ground with the water-soluble Ingredients and, if necessary, the spices is mixed. 2. Procedure according to Claim 1, characterized in that the paste before it hardens to form a block is shaped. 3. The method according to any one of claims 1 and 2, characterized in that that the block is pressed together in a batch or continuous manner Press is molded. 4. The method according to any one of claims 1 to 3, characterized in, that the hardened paste in a rotating rubbing device with holes from 1 to 3 mm diameter is crushed. Pamphlets considered; French Patent Nos. 1,087,717, 1157,311; U.S. Patent No. 1380,815.