PROCESS FOR THE PRODUCTION OF FLAVOURED PASTES KEEPING THEIR FLAVOUR PERMANENTLY, BY INCLUDING THE FLAVOUR MATERIALS IN POLYSACCHARIDE-ALEURONE PROTEIN COMPLEX SYSTEM

摘要

Prods. are prepd. by making a soln. or emulsion contg. the required herbs, natural or artificial aroma and taste materials, opt. using solvents, with other additives e.g. aq. solns. of food dyes and/or emulsifiers and/or acids andror egg liquor and/or other proteins, heating the soln. or emulsion to 18-60 (30-50) deg.C., adding the soln. or emulsion continuously and at a uniform rate to the ground wheat prod. in a ratio of 0.1-2.0 (0.1-1.0) wt.%, so that the humidity of the resulting dough is 28-33 wt.% and its pH 5.0-6.5. The dough in intensely ekneadede for 5-12 (6-9) minutes and compressed pref. at 50-60 deg.C wiwith a pressure exceeding 8 MPa. The dry pasta is finished in the known way.