| 摘要 |
883,440. Confectionery. KNOCH, H. Nov. 12, 1959, No. 25914/58. Class 28 (1). The ingredients for liquorice or similar paste to be extruded or moulded, are first partially cooked in a mixing-kettle 10 with only sufficient water to later gelatinize the complete starch content by heating high enough to dissolve the sugar and turn the flour into a slurry but below starch gelatinization. The mixture is then cooked above starch gelatinization temperature, e.g. in a plate or other heater 14, such higher heating bursting the starch granules to form a suspension in the mixture. The mixture is then sprayed by a perforated tube 15 into atmosphere or into a vacuum hood 17 which extracts surplus moisture, the mixture falling into a receiving bin 20. Alternatively, surplus moisture may be removed in a drum or cylinder drier, or the water may be extracted by allowing the steam to escape from the second heating. The second heating may be done by a steam injector which also pumps the material along to the water extraction stage. |
