VERFAHREN ZUR HERSTELLUNG VON SCHNELL REHYDRIERBAREM NAHRUNGSMITTEL ALS ZUSATZ FÜR INSTANTSUPPE

摘要

PCT No. PCT/CH94/00155 Sec. 371 Date May 15, 1995 Sec. 102(e) Date May 15, 1995 PCT Filed Jul. 26, 1994 PCT Pub. No. WO95/04475 PCT Pub. Date Feb. 16, 1995A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80 DEG C. to 160 DEG C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.