초록 ▼

A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130°C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, add

A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130°C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, adding additives to the paste product, heating the resulting product under agitation to prepare a granular food product and cooling the granular product to obtain a final granular food product.

대표청구항 ▼

A process for preparing a granular food product comprising the steps of: (a) thorough admixing by continuous agitation one or more food material powders and a binder having a melting point in the range of 30°to 130°C. and selected from the group consisting of (1) the solid fat group consisting of be

A process for preparing a granular food product comprising the steps of: (a) thorough admixing by continuous agitation one or more food material powders and a binder having a melting point in the range of 30°to 130°C. and selected from the group consisting of (1) the solid fat group consisting of beef tallow, lard, hardened palm oil, corn oil, bean oil, rape seed oil, and salad oil, (2) the wax group consisting of spermaceti, palm wax and beeswax and (3) sugar such as maltose in a mixing ratio in the range of 50-97 to 50-3 by weight percent of said food material powder to said binder at a temperatre below the melting point of the binder: (b) dry-heating the mixture to a temperature above the melting point of the binder under continuous agitation to render the binder into a molten state to thereby bind the food material powder and binder, and; (c) cooling said mixture mixture to a temperature below the melting point of the binder under continuous agitation or in a flow condition so as to granulate the mixture while solidifying the bond between the food material powder binder.