| 摘要 |
1,033,742. Sweet corn soup. S. OHTAKI. July 31, 1963 [Nov. 15, 1962], No. 30425/63. Heading A2B. A producte readily dispersible in hot or cold water, and so suitable for soups, is made by mixing the contents of grains or unformed grains of the maize known as sweet corn and a roux made by cooking wheat flour by oil at 130-140‹C. and flavouring the cooked flour, and freezedrying the mixture. The sweet corn is preferably preliminarily heated to 70-80‹C. before it is mixed with the roux. |
