Aseptically processed, natural, dairy-based sauces

Details Aseptically processed, natural, dairy-based sauces Aseptically processed, natural, dairy-based sauces

1986-08-22

1987-08-25

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426580, 426589, 426399, 426613, A23L 139, A23L 1187

Patent

active

046892397

ABSTRACT:
A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and water, heavy cream butter, corn starch, high amylose corn starch and flavors and particulates, heating the combination to a temperature of from 140.degree. F. to 190.degree. F. for from 10 minutes to 30 minutes, homogenizing, subjecting the homogenized blend to ultra-high temperature short time aseptic treatment, cooling and holding the final product for a period of time sufficient to increase the blend viscosity.

REFERENCES:
patent: 3970767 (1976-07-01), Tessler et al.
patent: 4192900 (1980-03-01), Cheng
patent: 4568555 (1986-02-01), Spanier
patent: 4634596 (1987-01-01), Eastman

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