Cpc International, Inc.

Bestfoods

Horst Klukowski

Klaus Bezner

Florian Biller

Rolf W Stute

Peter Vermeiden

Gerhard Speth

Hans Schupp

Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

Dry product which can be reconstituted with hot aqueous liquids and process for its production

Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm . The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160&deg; C. followed by drying to a residual water content of 4-10% by weight.

Food products suitable for frying after rehydration and process for their production

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.

Soup garnish

Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.

Process for the production of egg royale

A process for the production of dimensionally stable, sliceable, starch-containing products, in particular dumplings, in boil-in-bag packages, which comprises at least partially gelatinizing the starch-containing starting material, then freezing it, comminuting the frozen starch sponge, thawing it by pressing and/or drying after dewatering, and packaging it in boil-in-bag packages, the fill quantity and the remaining head space in the bags being dimensioned in such a way that the cooked product completely fills the boil-in-bag packages and dimensionally stable, sliceable, edible products result owing to the pressure of the hydrated contents of the bag against the bag wall.

Process for preparing dumplings from starch sponge in boil-in-bag package

A dehydrated reconstitutable product is prepared by mixing tomato substance with starch and optionally with flavors, fillers, thickeners and/or auxiliary substances, wherein the starch is at least partially converted into a starch sponge having a grain size of from 0.125 mm. to 6 mm. When reconstituted with an aqueous liquid, the dehydrated product froms a pulpy textured tomato sauce, soup, juice or compote.

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Neuenstadt-Kochertuern, Germany

Horst Klukowski