GB484468A - A frothed, cellular or sponge-like product of colloidal origin, and process for making the same - Google Patents

Abstract

A food product which will give a puffed product on immersion in hot edible oil, steam or other heating medium is obtained by mixing cassava flour intimately with water to form a dough, a small percentage of other flour not comprising corn starch, e.g. self-raising or other wheat flour, being added if desired, gelatinizing the dough by heat treatment, cooling, dividing into flakes or pieces which are then partially dried, e.g. to a water content of 8-12 per cent by weight. Protein, pectin or non-starchy vegetable materials which contain hydrophilic colloids, e.g. casein, cheese, a phosphatide such as lecithin, tomato, carrot pulp, gluten, gelatine, eggs, protein extracts from meat, or finely-powdered dried meat or blood, may be incorporated in the dough. In one form, the gelatinization of the dough, which has been kneaded to give a uniform product of the consistency of a thick cream or paste, and run into trays to a depth of 1 inch, is effected by steaming for about 2 hours. The slabs are turned out of the trays, kept on perforated shelves in a cool room for 24 hours at 10 DEG C. and then cut into pieces 1 in. square and 1/16 in. thick and dried for 2 hours at 54-56 DEG C. to give a water content of 8-12 per cent. If the product is not for use immediately it may be sealed in containers and subjected to puffing when required. Puffing may be effected by immersion in edible frying oils such as ground nut oil, fish oil, olive oil, or fats such as lard, heated to boiling point or a few degrees below, e.g. 210-240 DEG C., the immersion being for about 4-5 seconds. The excess oil is allowed to drain from the product or is removed by centrifugal &c. treatment. The puffed product may be packed in tins under vacuum or in the presence of carbon dioxide, nitrogen or other inert gas. In another form, the dough is carried in a thin film on a metal band &c. through a steam chamber to effect gelatinization, then through a drying chamber where it is partially dried and is finally, after cooling and subdividing, dried to the desired water content. In examples, the following ingredients are used with cold water to form the dough: (1) cassava flour, wheat flour, white and yolk of egg. (2) Cassava flour, self-raising flour, cheese, salt, mustard. (3) Cassava flour, self-raising flour, tomato chutney. (4) Cassava flour, pectin and flavouring. Substances imparting flavour may be added to the cassava flour, e.g. lobster, crab or other fish paste, fish, onions, garlic, meat extract, meat, cheese, chocolate, ginger, vanilla, and raisins and other non-starchy fruit or vegetables imparting flavour. The product may be coloured by addition of dyestuffs. The puffed product may be covered with fine dry salt or sprinkled with meat extract, cheese powder or other flavouring material. British Specification 18946/12, [Class 49], and U.S.A. Specification 1,926,347 are referred to. The Provisional Specification describes the production of puffed products from any vegetable or animal colloid material with which is associated a moisture content whereby the material will swell up due to liberation of gas or vapour on immersion in a heating medium such as heated oil.