Fried flavor roux base and method for production

Details Fried flavor roux base and method for production Fried flavor roux base and method for production

1992-07-24

1993-04-27

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426 99, 426578, 426618, 426622, A23L 139

Patent

active

052060462

ABSTRACT:
A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.

REFERENCES:
patent: 4126710 (1978-11-01), Jaworski et al.
patent: 4363824 (1982-12-01), Willi et al.
patent: 4415599 (1983-11-01), Bos
patent: 4492713 (1985-01-01), Chauvin
patent: 4568551 (1986-02-01), Seewi et al.
patent: 4844938 (1989-07-01), Amamoto et al.

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