| 摘要 |
The invention relates to an instant dumpling based on starch, which dumpling can be converted into the ready-to-eat state without additional manipulation by placing it for a short time in hot water at above 60 DEG C, the dumpling being wholly or predominantly composed of an aggregate of starch-containing particles pressed into the desired shape, the starch of which is at least partially gelatinised, the pressed end product having a density of 0.5-0.9, in particular 0.6-0.75 g/cm<3> and a void volume fraction of 0.25-0.6, in particular 0.3-0.6 g/cm<3>, and possibly having a filling different from the starch-containing particles in an amount below 50% of the total mass, the dumpling, if required, being dried to such an extent that it can be stored, and the process for its production by pressing starch-containing particles of up to 3 mm in size, possibly moistened to a moisture content of 8-18, in particular 8-15% by weight. |
