Preparation of sauce

Details Preparation of sauce Preparation of sauce

Filed on

1991-02-26

Date issued

1993-06-22

Examiner

Yeung, George

Patent Class

Food or edible material: processes, compositions, and products

SubClass

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

SubSubClass

Soup, sauce, gravy or base

Other Related Categories

159 62, 426492, A23L 100

Type

Patent

Status

active

Patent number

052215504

Description

ABSTRACT:
Reduction sauces are prepared by first preheating ingredients of a reduction sauce and then feeding the preheated ingredients to and through a scraped surface heat exchanger operating at substantially atmospheric pressure and having a scraper speed of below 200 RPM which heats the ingredients to a temperature for evaporating at least some of the ingredients for concentrating the ingredients and developing a reduction sauce flavor during the residence time of the ingredients in the heat exchanger. The evaporated vapors are separated and removed from the concentrated heated reduction sauce.

REFERENCES:
patent: 1443714 (1918-08-01), Merrell
patent: 1459182 (1923-06-01), Mabee
patent: 3054444 (1962-09-01), Robbins
patent: 3130108 (1964-04-01), Eckstrom et al.
patent: 3873753 (1975-03-01), Nelson et al.
patent: 3962028 (1976-06-01), Walsh
patent: 4560564 (1985-12-01), Bruno, Jr. et al.
patent: 4615899 (1986-10-01), Hunter et al.
patent: 4818555 (1989-04-01), Piotrowski et al.
patent: 4886574 (1989-12-01), Grant
Food Chemistry, second edition, Edited by O. R. Fennema, Marcel Dekker, Inc. 1985 p. 615.
The American Heritage Dictionary, Second College Edition, p. 1092, 1982.
Food Science, third edition, Norman N. Potter Avi Publishing Co., Inc. 1978, pp. 306-312.

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