ES324470A1 - A method for preparing a dry mixture of food that can be transformed in water in a substitute of texture similar to a cream. (Machine-translation by Google Translate, not legally binding) - Google Patents

A method for preparing a dry mixture of food that can be transformed in water in a substitute of texture similar to a cream. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES324470A1
ES324470A1 ES0324470A ES324470A ES324470A1 ES 324470 A1 ES324470 A1 ES 324470A1 ES 0324470 A ES0324470 A ES 0324470A ES 324470 A ES324470 A ES 324470A ES 324470 A1 ES324470 A1 ES 324470A1
Authority
ES
Spain
Prior art keywords
cream
transformed
translation
preparing
machine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES0324470A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Foods Corp
Original Assignee
General Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Foods Corp filed Critical General Foods Corp
Publication of ES324470A1 publication Critical patent/ES324470A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A method for preparing a dry mixture of foods that can be transformed into water into a substance with a texture similar to a cream, by combining ungelatinized starch with food solids, characterized in that during the combination of the ingredients, non-gelatinized starch is coated, which has a gelatinization interval of 57.2 to 74º C, with a hydrophobic fat substance, to form particles of a smaller size than that corresponding to a 0.074 mm mesh screen, the size of the particles being the other food solids of between 0.42 mm mesh screen sieve and 0.149 mm mesh screen. (Machine-translation by Google Translate, not legally binding)
ES0324470A 1965-09-20 1966-03-22 A method for preparing a dry mixture of food that can be transformed in water in a substitute of texture similar to a cream. (Machine-translation by Google Translate, not legally binding) Expired ES324470A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US48871365A 1965-09-20 1965-09-20

Publications (1)

Publication Number Publication Date
ES324470A1 true ES324470A1 (en) 1967-02-01

Family

ID=23940808

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0324470A Expired ES324470A1 (en) 1965-09-20 1966-03-22 A method for preparing a dry mixture of food that can be transformed in water in a substitute of texture similar to a cream. (Machine-translation by Google Translate, not legally binding)

Country Status (5)

Country Link
BE (1) BE678408A (en)
BR (1) BR6677687D0 (en)
DE (1) DE1692640A1 (en)
ES (1) ES324470A1 (en)
NL (1) NL6603783A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2026837A (en) * 1978-07-31 1980-02-13 Cpc International Inc Starch containing food products

Also Published As

Publication number Publication date
NL6603783A (en) 1967-03-21
BR6677687D0 (en) 1973-09-11
BE678408A (en) 1966-09-26
DE1692640A1 (en) 1972-03-16

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