| 摘要 |
1517935 Starch-based concentrates; cocoa A E STALEY MFG CO 30 Oct 1975 [20 Jan 1975] 44894/75 Heading A2B [Also in Division C3] A food product which contains starch and substantially all of the desired recipe solids to prepare a directly consumable food product upon hydration of the food product with water in which the food product is in the form of a concentrate comprises (a) a starch phase of birefringent, cold-water swelling starch granules exhibiting a loss of birefringency within 10 minutes when 1% by weight of the cold-water swelling starch is dispersed in water at a temperature of less than 120‹F, and (b) a continuous aqueous phase of an aqueous dispersant comprising water and a starch swelling inhibitor with the starch granules of the internal phase being homogeneously dispersed and suspended within the continuous external phase in the preparation of one part by weight of water per six parts by weight starch granules the preparations being such that the starch present is inhibited from swelling in the concentrate. The preferred cold-water swelling starch is hydroxypropyl starch of DS greater than 0.1 e.g. 0.15-0.5. In the Examples a liquid orange pudding is prepared from a concentrate comprising sucrose, orange juice concentrate and a coldwater swelling hydroxypropylated starch by admixing at room temperature with water whereupon the mixture sets to a gel. A liquid vanilla pudding concentrate comprises sugar, water, cold-water swelling hydroxypropylated starch derivative, tetrasodium pyrophosphate hydrate, disodium phosphate and vanilla flavouring and similar concentrates are prepared based on instant chicken bouillon solids, instant beef bouillon solids (gravy concentrates) and cocoa (chocolate milk). |
