Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1990-11-19
1993-05-04
Alvo, Steve
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426601, 426618, 426504, 426516, A23P 112
Patent
active
052080625
ABSTRACT:
A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60.degree. to 220.degree. C. for 25 seconds to 25 minutes. This method makes it possible to obtain roux having high quality within a short period of time by a very simple process.
REFERENCES:
patent: 4363824 (1982-12-01), Willi et al.
patent: 4492713 (1985-01-01), Chauvin
Hirano Yoshitaka
Shibahara Koichi
Shibuki Masaru
Sugisawa Ko
Tanihara Nozomu
Alvo Steve
House Food Industrial Company Limited
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