Melting tolerant sauce and seasoning particulate

Details Melting tolerant sauce and seasoning particulate Melting tolerant sauce and seasoning particulate

1988-08-25

1990-05-29

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426576, 426589, 426650, 426393, A23L 139

Patent

active

049294563

ABSTRACT:
A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.

REFERENCES:
patent: 2906629 (1959-09-01), Oppenheimer
patent: 3615645 (1971-10-01), Forkner
patent: 3615690 (1971-10-01), Lisle
patent: 3697283 (1972-10-01), Rogers et al.

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