Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1987-12-30
1989-07-04
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426613, 426658, 426622, 426625, A23L 1195, A23L 139
Patent
active
048449385
ABSTRACT:
A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65.degree. to 130.degree. C. for 5 to 60 minutes. Another method is by drying flour to reduce the moisture content thereof to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being 1/5 to 1/0.25, subjecting the mixture to a first heating and mixing process at 100.degree. to 160.degree. C. for 5 to 90 minutes, cooling, adding, seasonings, processed milk products, extracts and/or starch in an amount of from 0.3 to 4 parts by weight relative to one part by weight of the total amount of the mixture of the dried flour and the fats and oils and subjecting the resultant mixture to a second heating and mixing process.
REFERENCES:
patent: 3652299 (1972-03-01), Penton
patent: 3966993 (1976-06-01), Luck
patent: 4126710 (1978-11-01), Jaworski
patent: 4363824 (1982-12-01), Willi et al.
Ryler, Baking & Science & Tech. Siebel Pub. Co. Chicago, Ill., 1973 p. 352.
Daniel, A. Bakery Materials & Methods Maclaren & Sons Ltd. London, 1963 pp. 38-39.
Amamoto Yoshikatu
Tanihara Nozomu
House Food Industrial Company Limited
Hunter Jeanette
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