Soup garnish, process for its production and extrusion nozzle for carrying out the process

• Main Authors: KLAUS BEZNER, HORST KLUKOWSKI
• Format: Patent
• Language: English
• Published: 02.09.1998
• Edition: 6
• Subjects: AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PERFORMING OPERATIONS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR; SHAPING OR JOINING OF PLASTICS; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING; WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL; WORKING-UP PROTEINS FOR FOODSTUFFS

Storable, royale-like soup garnishes for dry soups are prepared by concentrically co-extruding two paste compositions which are different in color and or flavor. The product is a structurally uniform protein sponge. Each of the two paste compositions contains native protein, raising agent, filler and at least 10% by weight water. Following co-extrusion, the extrudate is subjected to a heat treatment for developing the protein sponge. It is then sliced to form small pieces and the pieces are dried.