| 摘要 |
A process for producing a roux-like binding agent for foodstuffs. Fine particles of farinaceous material are transported into an enclosed particle coating zo ne where a molten, high-melting point fat is sprayed, in the form of fine droplets, onto the particles to coat them. At the same time, the coated particles are cooled to a temperature below the melting point of the fat using chilled gas. The coated particles are flowable and disperse readily in hot water. |
