| 摘要 |
Starch in aqueous suspension is gelatinized with a chemical gelatinizing agent such as caustic soda and the resulting product is subjected to severe mechanical shearing produced by spaced propeller blades immersed in the product, to substantially decrease the viscosity in less than one hour. Sauces &c. may be thickend with the neutralization product of a heavy thixotropic starch gel such as maize starch gel with a thin non-thixotropic starch gel such as tapioca and sago. According to an example directed to the production of a sauce, to 18 gallons of cold water are added with stirring 24 lb. Scottish cornflour and 6 lb. tapioca starch in an enamelled container of 55 gallons capacity, equipped with a 1 H.P. stirring unit having a shaft rated at 1450 R.P.M. fitted with spaced propeller blades. A solution of 3.5 lb. caustic soda in one litre of water is then added, stirring being continued. When the extremely viscous gel produced has thinned to a free-flowing mobile liquid, neutralization is effected with concentrated hydrochloric acid to phenolphthalein end point. When the neutralized product is again mobile fruit pulp and other customary ingredients are added to produce on further stirring in water 50 gallons of sauce.ALSO:In adhesives, sizes, &c. there may be employed starch which has been gelatinized in aqueous suspension with a chemical gelatinizing agent, such as caustic soda, and the resulting product subjected to serve mechanical shearing produced by spaced propeller blades immersed in the product, to substantially decrease the viscosity in less than an hour. Neutralization may be effected with hydroclhoric acid.ALSO:Starch for thickening sauces, salad dressing, mustard, &c., is gelatinized in aqueous suspension with a chemical gelatinizing agent such as caustic soda and the resultant gelatinized product is subjected to a severe mechanical shearing produced by spaced propeller blades immersed in the product, to decrease substantially the viscosity in less than one hour. Sauces &c. may be thickened with the neutralization product of a heavy thixotropic starch gel such as maize starch gel with a thin non-thixotropic starch gel such as tapioca and sago. According to an example for the production of sauce, to 18 gallons of cold water are added with stirring 24 lb. Scottish cornflour and 6 lb. tapioca starch in a container equipped with a stirring unit fitted with spaced propeller blades. A solution of 3.5 lb. caustic soda in one litre of water is then added, stirring being continued. When the extremely viscous gel produced has thinned to a free-flowing mobile liquid, neutralization is effected with concentrated hydrochloric acid to phenolphthalein end point. When the neutralized product is again mobile ingredients such as fruit pulp (100 lb.), "Pecta Puree" (Registered Trade Mark) (10 gallons) and other customary materials are added to produce, on further stirring in water, 50 gallons of sauce. For a vinegary sauce, acetic acid may partly replace the hydrochloric acid. |
