Soup garnish, process for its production and extrusion nozzle for carrying out the process
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 an...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
02.09.1998
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Edition | 6 |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | Application Number: CN19981005738 |