Apparatus and method of forming biologically stable soya flour suspension

Abstract

This invention relates to a biologically stable soya flour suspension and to a method of forming such a suspension. More particularly, the invention provides a slurry of soya flour in an aqueous liquid wherein the aqueous liquid is brine. The invention further provides a method of forming a microbiologically stable slurry of soya flour comprising the step of pumping brine through a nozzle of a jet pump and the step of adding soya flour to an intake of the jet pump so as to produce a mixing of the soya flour and brine in a mixing chamber of the jet pump. Furthermore, apparatus is provided for forming said slurry of soya flour, the apparatus comprising a storage tank; a jet pump; means for supplying brine to a nozzle of the jet pump; means for supplying soya flour to an intake of the jet pump and means for delivering the resultant soya flour slurry to the storage tank. A soya flour liquid mixture is thereby provided which is microbiologically stable and which allows convenient ingredient measuring without discharging dust into the air.

Dependencies are inferred from the claim text.