| 摘要 |
Soup and sauce powders which comprise fat and insoluble and soluble non-fatty constituents and which disperse readily in hot or cold liquid are made by melting the fat, blending the insoluble constituents with the molten fat to form a uniform paste, allowing the paste to harden by cooling, grating the hardened paste, and mixing the gratings with the soluble constituents. The process allows the use of rapid-swelling ingredients such as potato flour and alginates without agglomeration on adding the liquid. Examples are of making (1) a tomato soup preparation by incorporating a melted arachis oil with soyabean lecithin at 60 DEG C into a mixture of potato flour and potato and tomato powders, moulding to slabs and hardening at 10 DEG C, grating the slabs through a 1-3 mm. hole rotary grater, and enveloping the gratings in a mixture of skim milk powder, sodium chloride, monosodium glutamate, sugar, pepper, citric acid and onion powder (2) an oxtail soup preparation by incorporating a melted fractionated palm oil with soyabean lecithin and soya sauce at 60 DEG C into a mixture of tomato, carrot, turnip, onion, leek and parsley powders and meat extract in potato flour, moulding to a slab, allowing to cool and harden, grating, and mixing the gratings with a mixture of a meat extract-lactose preparation, skim milk powder, sodium chloride, monosodium glutamate, pepper and curry, garlic, laurel and clove powders (3) a Julienne soup preparation by incorporating a melted hydrogenated cottonseed oil at 60 DEG C into a mixture of potato flour, solubilized starch, mixed vegetables in powdered form and soyabean lecithin, moulding to a slab, allowing to cool and harden, grating, and mixing the gratings with a mixture of a meat extract on lactose preparation, skim milk powder, sodium chloride and monosodium glutamate. |
