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    Process for making culinary foamer
    6.
    发明申请
    Process for making culinary foamer 审中-公开
    制作烹饪发泡剂的方法

    公开(公告)号：US20030064142A1

    公开(公告)日：2003-04-03

    申请号：US10236885

    申请日：2002-09-05

    发明人： Tom Wagner ,  Harry Weber ,  Friedrich Witschi

    IPC分类号： A21D002/00

    CPC分类号： A23G3/346 ,  A23G9/52 ,  A23G2220/02 ,  A23L3/52 ,  A23L23/00 ,  A23L23/10 ,  A23P30/40 ,  A23V2002/00 ,  A23V2300/04

    摘要： The present invention concerns a process for preparing a dried soluble culinary foamer powder. The process includes the steps of preparing a concentrated culinary solution to provide a concentrated solution having a solids concentration above about 50% by weight; foaming the concentrated solution to an overrun of at least about 200% for providing a foamed solution; drying the foamed solution, preferably in a convection dryer, at atmospheric pressure and for a time that is sufficiently rapid to provide a dried foamed product, and comminuting the dried foamed product to soluble culinary foamer powder. The soluble culinary foamer powder is particular suitable in preparation of culinary products based on dry base powder such as dry sauce or sauce base which is brought to boiling when being prepared.

    摘要翻译： 本发明涉及一种制备干燥的可溶性烹饪发泡剂粉末的方法。 该方法包括制备浓缩烹饪溶液以提供固体浓度高于约50重量％的浓缩溶液的步骤; 使浓缩溶液发泡至少达到约200％，以提供发泡溶液; 在大气压下干燥发泡溶液，优选在对流干燥器中，并且足够快的时间提供干燥的发泡产品，并将干燥的发泡产品粉碎成可溶性烹饪发泡剂粉末。 可溶性烹饪发泡剂粉末特别适用于制备基于干燥基础粉末（如干酱油或酱油基料）的烹饪产品，该制品在制备时沸腾。