Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1995-06-30
1996-07-16
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426656, A23L 101
Patent
active
055365221
ABSTRACT:
Peak flavor protein rouxs having applications in food products such as gravies, sauces, soups, breadings, stuffings and as flavor carriers are produced from protein food sources such as protein concentrates from vegetable, animal, dairy, fish and foul food sources which when mixed with shortening and caramelized to a specific color yields a peak flavor roux caramelized protein. The protein roux exhibiting a peak flavor which is correlatable to a specific color is achieved as a result of mixing, heating, caramelizing and quenching of the protein food source and oil mixture upon reaching a specific color--peak flavor. In addition, a snack chip composition and a snack chip having reduced oil content is provided by utilizing the peak flavor rouxs in conjunction with power or particulate vegetable sources and processed by air baking of the chip materials resulting in a reduced oil peak flavor chip.
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McMinn, III William A.
Seeds W. R.
Country Flavor, Inc.
Croskell Henry
Paden Carolyn
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