Aqueous adhesive composition and application thereof

Abstract

The invention discloses an aqueous adhesive composition. The aqueous adhesive composition comprises the following components: (a) 30-50wt% of physically modified starch, (b) 35-55wt% of chemically modified starch, and (c) 4-16wt% of a dry edible lipid emulsion, and further comprises a taste-affecting additive comprising salts, spices, tomato powder, onion powder and a flavoring agent. The aqueous adhesive composition disclosed by the invention can be applied to cured high-carbon hydrate, starch-containing food and excessively-bonded liquid, wherein the starch-containing food comprises one or more of rice, potatoes, flour food, grain food and soybean plants. The aqueous adhesive composition disclosed by the invention has the characteristics of remarkable liquidity and fat absorption, and has thermal dispersion better than that of a known binder, and vegetable rice prepared from the water aqueous adhesive composition has the improved transparency.

Description

technical field [0001] The present invention relates to a water binding composition for binding excess liquid after cooking high carbohydrate, starchy foods such as rice, potatoes, pasta, cereals, legumes and the like. Background technique [0002] High carbohydrate, starchy foods such as those mentioned above are typically cooked in water or aqueous liquids such as stock, gravies, milk, and the like. The present invention is concerned with the absorption of water by such foods during the cooking process, while water binding substances escape from the food into the liquid and impart a typical organoleptic character to the cooked dish. A typical dish of this type is paella. [0003] Setting the water volume is problematic. A minimum amount of water is required to achieve the desired hydration of the food. To ensure adequate hydration, an excess of water is generally used. When such foods are cooked, expansion and viscosity increase to a greater or lesser degree occurs, fo...

AI Technical Summary

Problems solved by technology

On the other hand, the excess liquid in the final product does not need to be too high and either has to be reduced by boiling off, which can lead to overhydration of the food, or has to be poured off, which leads to a loss of valuable ingredients, or has to be reduced by adding General starch-containing water-binding substances to bind

However, this produces a binding that is often atypical for the product and an unsatisfactory organoleptic profile, such that setting the exact amount of water required is a necessary means of end, although not practically possible, due to the difficulty of removing excess liquid