GB714058A - Improvements in edible powders and method of making the same - Google Patents

Abstract

Food powders are made by mixing a dried, cellularly intact powder of a starchy vegetable substance and a cooked food in wet form in quantities such that the water content of the mixture does not much exceed 50 per cent, and drying the mixture at a temperature up to, but not much exceeding, 50 DEG C. The dry starchy vegetable powder may be mixed with a portion of the wet, cooked food in finely-divided form in quantity such that the water content does not exceed 50 per cent, the mixture dried at least partially at the temperature not exceeding 50 DEG C, into the product may be mixed another portion of the wet, cooked food and the mixture dried at least partially, and such mixing in of wet, cooked food and drying continued until the product contains the desired proportion of the cooked food, an example of this procedure being concerned with the production of a powder of 8 per cent water content containing 98 parts of tomato solids to 2 parts of potato solids by gradual incorporation of finely divided, cooked tomato of 90 per cent water content into potato powder of 8 per cent water content, and final sieving to remove the skins of the tomatoes. Other examples are concerned with production similarly of onion and tomato flavoured and celery and tomato flavoured powders. Preparation similarly of a powder containing all the vegetables normally used for vegetable soup, an apple powder for apple sauce, and powders containing meat and meat extract is also referred to.