Process for the preparation of a composition for frozen or deep-

Details Process for the preparation of a composition for frozen or deep- Process for the preparation of a composition for frozen or deep-

1982-07-14

1984-01-31

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426568, 426582, 426583, 426474, A23C 1909, A23C 19093, A23C 900, A23C 906

Patent

active

044289715

ABSTRACT:
A successful frozen savory or sweet souffle which rises during baking and only collapses moderately when it is served is prepared from a base mass comprising a baked panada based on fat, flour, water and cream, a flavouring base composed of vegetables, cheese, fish or fruit, egg yolks and texturizing proteins by mixing the different ingredients without whipping of the proteins and incorporating carbon dioxide gas in the mass.

REFERENCES:
patent: 3333965 (1967-08-01), Kurtzhalts
patent: 3615583 (1969-05-01), Bard
patent: 3655405 (1972-04-01), Karas et al.
patent: 4068013 (1978-01-01), Brule

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