A microbiologically stable slurry of soya flour in brine

A microbiologically stable slurry of soya flour comprises a slurry of soya flour in brine, which is preferably saturated brine. Apparatus 1 for forming the slurry comprises a storage tank 5, a jet pump 2, means 7, 8, 13 for supplying brine to a nozzle of the jet pump 2, means 14 for supplying soya f...

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Bibliographische Detailangaben
Hauptverfasser:	DOUGLAS JOHN WOOLARD, CHARLES ANTHONY SUTCLIFFE, JAMES MCCAIG
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:	A microbiologically stable slurry of soya flour comprises a slurry of soya flour in brine, which is preferably saturated brine. Apparatus 1 for forming the slurry comprises a storage tank 5, a jet pump 2, means 7, 8, 13 for supplying brine to a nozzle of the jet pump 2, means 14 for supplying soya flour to an intake 4 of the jet pump 2 and means 9, (10, Fig. 1) for delivering the resultant soya flour slurry to the storage tank 5. In use, a batch of soya flour slurry is preferably prepared by placing a quantity of soya flour in a hopper 3 and supplying brine to the tank 5 via brine supply pipe 13. Valve (10) is opened, pump 7 started and valve 14, controlling the connection between hopper 3 and intake 4, is opened. When all the flour has been entrained, valve 14 is closed but pump 7 continues to operate so that slurry is circulated to produce a uniform suspension. Slurry can be delivered as required by closing valve (10) and delivering via valve 12. The slurry so formed allows convenient ingredient measuring without discharging dust into the air.