| 摘要 |
1,178,024. Food products. NATIONAL STARCH & CHEMICAL CORP. 3 April, 1967 [7 April, 1966], No. 15239/67. Heading A2B. A process for preparing a food product having a moisture content of at least 5 per cent by weight comprises the steps of (1) admixing a gelatinised amylose-containing product (i.e. amylose or an amylose-containing starch or starch derivative) with water and the other ingredients and (2) causing or allowing the temperature of the mixture to rise to at least 160‹F. to effect swelling of the amylose-containing product. The amylose-containing product is in a pulverised form such that no more than 25 per cent by weight will be retained on a 12 mesh sieve (U.S.S.) and no more than 60 per cent by weight will pass through a 100 mesh sieve (U.S.S.). The mixture of step (1) has at least a 10 per cent moisture content. The product may be sterilised in step (2) or sterilised by further heating at above 212‹F. and at pressure of at least one atmosphere. The amylose-containing product may be amylose, dextrin, corn, wheat or rice starch, oxidised starch, thin boiling starch or a substituted ether or ester derivative of amylose or starch. The gelatinised amylose-containing product may be prepared by a process comprising a drum drying. spray drying, flash drying or extrusion step. The amylose-containing product may be mixed with fruit, meat, fish, seafood, vegetables, flour, cereals, spices, flavours, sweeteners, colourings and preservatives to produce soups, meat sauces, gravies, baby foods, pudding, cereals, fruit sauces, fruit drinks, confectionery, cookies, crackers, pastries and cakes. The Examples disclose (I) a fruit juice comprising pineapple juice, high amylose corn starch, and sugar; (III) a product comprising sugar and high amylose corn starch, amylose or corn starch; (IVA) a tomato sauce comprising tomato paste, corn starch, sugar and water; (IVB) a dessert pudding comprising high amylose corn starch, sugar and milk and (IVC) a baby cereal comprising prunes, corn starch, sugar, salt and milk. |
