| 摘要 |
The invention provides a process for the production of a food base instantaneously dispersible in water which comprises mixing a flour material and fat, the fat, after admixture with the flour material, being subjected to a heat treatment to obtain appropriate crystal modifications in the fat, the heat treatment being carried out in the form of a controlled cooling of the molten fat so that the liquid fat content in the fat at approximately 25 DEG to 35 DEG C. is less than 50% according to nuclear magnetic resonance measurement, and the flour material and the fat are present in a ratio by weight of from 35:45 to 80:20. The crystal modifications in the fat prevent agglutination at room or storage temperatures. The food base is prepared in flake form and may be used in thickened instant products, particularly soups and sauces. |
