Claims
- 1. A method for the preparation of a lumpy cream substitute for addition to hot meals, comprising mixing a mixture of cream powder and fat powder in a molten fat mixture such that the cream powder and the fat powder are worked into a matrix of the pure fat, cooling to an extrudable mass, adding a 1:1 mixture consisting of tetrasodium pyrophosphate and disodium dihydrogen diphosphate, and forming into single portions by molding machines wherein said lumpy cream substitute has no binding effect on the hot meal.
- 2. The method according to claim 1, wherein from 30% to 55% of said cream powder and from 10% to 40% of said fat powder are mixed in from 20% to 40% of said fat mixture.
- 3. A method for the preparation of cream substitute for addition to hot meals in the form of a granulate having no binding effect on the hot meal, wherein from 20% to 60% of a cream powder and from 10% to 40% of a fat powder are worked by mixing at 40-50° C. into a matrix of from 30% to 50% of a pure fat to a flowable dough, a 1:1 mixture consisting of tetrasodium pyrophosphate and disodium dihydrogen diphosphate is added to said dough and said dough is grated after cooling, said cream substitute having particles of said fat powder and said cream powder coated with said fat.
- 4. The method according to claim 3, wherein from 0.2% to 0.8% of lecithin are added.
- 5. A method for the preparation of a cream substitute for addition to hot meals in the form of a granulate having no binding effect on the hot meal, wherein from 30% to 60% of a cream powder, from 10% to 40% of fat powder and from 15% to 40% of pure fat in the form of flakes are homogeneously mixed such that the cream powder and the fat powder are worked into a matrix of the pure fat, a 1:1 mixture consisting of tetrasodium pyrophosphate and disodium dihydrogen diphosphate is added and the mixture is granulated by means of a granulating machine.
- 6. The method according to claim 5, wherein from 5% to 15% of a carbohydrate material are added as a diluting agent for the fat-containing constituents of said cream substitute, said carbohydrate material having no binding effect on said hot meal.
- 7. The method according to claim 6, wherein said carbohydrate material is selected from the group consisting essentially of maltodextrin and starch.
Priority Claims (1)
Number |
Date |
Country |
Kind |
195 43 254 |
Nov 1995 |
DE |
|
CROSS-REFERENCE TO RELATED APPLICATIONS
This is a divisional application of Ser. No. 08/744,043. filed Nov. 6, 1996, now U.S. Pat. No. 5,993,862.
US Referenced Citations (1)
Number |
Name |
Date |
Kind |
3892880 |
Grolitsch |
Jul 1975 |
|
Foreign Referenced Citations (1)
Number |
Date |
Country |
1417952 |
Dec 1975 |
GB |