| 摘要 |
1464429 Instant soup mix C P C INTERNATIONAL INC 23 April 1974 16416/74 Heading A2B A dry composition capable of forming a thick soup within 60 seconds or less after mixing with boiling or hot water is made by mixing particulate pulverized dry components of the soup including at least one of previously gelatinized wheat flour, previously gelatinized waxy corn starch, or previously gelatinized white potato starch with an edible oil or fat component and an oleophilic surfactant having an HLB value of 6 or less to coat the surfaces of the particles with the fat and surfactant and then mixing in a finely divided edible dispersion promoting material, moistening the mixture to form agglomerates and drying and screening to produce granules in the size range of 10-60 US mesh. Fines and oversize agglomerates can be recycled. The dispersion promoting material may be dextrin, lactose or corn syrup solids and the surfactant may be a sorbitan or sucrose fatty acid ester. |
