| 摘要 |
1,154,143. Dividing bulk food material into portions. UNILEVER Ltd. 5 April, 1967 [15 April, 1966], No. 16604/66. Heading A2E. A method of dividing bulk food material (e.g. soups, beverages, desserts) into portions comprising substantially the same proportions of components, comprises mixing the liquid and particulate solid phases of the bulk food material with a decomposable edible thickening agent so as to obtain the solid phase substantially uniformly distributed through the thickened liquid phase, dividing the material into portions and decomposing the thickening agent. The portions may be diluted prior to use. The portions ready for consumption have a viscosity of 1-20 centipoises measured at 60‹C. with an Epprecht viscometer. The thickening agent may be decomposed by heating or by use of an enzyme. The enzyme may be added to the bulk material in encapsulated form, added to the portions in liquid form or sprayed on to frozen bulk material or portions. The enzyme may be activated in the portions by heating and then deactivated after the thickening agent is decomposed, by heating to a higher temperature, e.g. during sterilization, or by altering the pH. The thickening agent may be potato starch, wheat flour, locust bean flour, guar gum, alginates, gum tragacanth, carboxymethylcellulose and gelatin. The enzyme may be alpha-amylase (e.g. from a bacteria or malt), cellulose enzymes, enzyme from guar beans, and proteinase. The Examples disclose a chicken soup comprising broth, spices, salt, meat extract, vermicelli, chicken meat cubes, and a vegetable soup comprising spices, meat extract, salt, vermicelli, meat balls, peas, beans and carrots. The thickening agent is potato starch and the enzyme is in the form of a solution of bacterial alpha-amylase or malt flour. |
