Process for preparing a food solid, food solid and its uses

摘要

The invention relates to a process for preparing a food solid in which a mixture is produced: of a quantity of a flour comprising at least one polysaccharide, called heteromannan, chosen from the group formed of glucomannans and galactomannans, and - an amount of an aqueous liquid composition, characterized in that said heteromannan is in an amount such that the ratio of the mass of said heteromannan in the mixture to the mass of said aqueous liquid composition in the mixture is between 5% and 35%, and; in that the mixing is carried out by vigorous stirring, whereby a dispersion, called a flowable dispersion, substantially homogeneous of the flour in the aqueous liquid composition and of dynamic viscosity of less than 100 Pa.s is formed, said flowable dispersion evolving spontaneously to form an aqueous cohesive solid substantially free of free aqueous liquid composition and of dynamic viscosity greater than the dynamic viscosity of said flowable dispersion, then; a step of maturing the aqueous cohesive solid and curing of the aqueous cohesive solid is carried out so as to form the food solid, the food solid formed being non-adhesive and non-coalescing.