Process for preparing sauce mixes

Details Process for preparing sauce mixes Process for preparing sauce mixes

1977-06-27

1978-11-21

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426652, A23L 1195

Patent

active

041267109

ABSTRACT:
Particulate farinaceous material having moisture present therein and hot liquid fat are combined to provide a thick particulate mixture which is maintained at sufficient temperature to evaporate a substantial portion of said moisture and to thoroughly coat the particles with liquid fat. The heated mixture, which has a dough-like consistency, reverts to a liquefied state upon being cooled to within a specified temperature range. When the liquefied mixture is further cooled, a plastic mass is obtained wherein the farinaceous particles and crystallized fat glycerides are interspersed.

REFERENCES:
patent: 2131064 (1938-09-01), Musher
patent: 2168360 (1939-08-01), Musher
patent: 2811452 (1957-10-01), Lesparre
patent: 3245805 (1966-04-01), O'Neill
patent: 3300319 (1967-01-01), Marotta
patent: 3469991 (1969-09-01), Hawley
patent: 3652299 (1972-03-01), Penton
patent: 3966993 (1976-06-01), Luck

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