Cheese sauce and method for producing it
OwnerFrans Leonard Viseeinventor
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Abstract
The present invention relates to a method for the preparation of a cheese sauce and/or a mixture based on cheese that is suitable for the preparation of a cheese sauce by an end user/consumer, which method comprises at least the following steps: (a) the provision of a processed cheese base, in particular a processed cheese base based on fresh cheese; (b) mixing the processed cheese base from step (a) with a roux. The invention furthermore relates to a cheese product, in particular in the form of a packaged commercial product, that can be processed/reconstituted by the end user to give a cheese sauce according to the invention, for example by adding water and optionally by heating.
Claims15
Method for preparing a cheese sauce and/or a cheese-based mixture which is suitable for the preparation of a cheese sauce by an end user/consumer, which method comprises at least the following steps:
- a) producing a processed cheese base, in particular a processed cheese base which is based on fresh cheese;
- b) mixing the processed cheese base from step a) with a roux.
Method according to one of the preceding claims, in which the processed cheese base produced in step a) has the following composition:
- 4 cheese or cheese constituents:
- 1-95% by weight, preferably 40-95% by weight processing salts:
- 1-4% by weight binder:
- 2-15% by weight preservative:
- 0-0.25% by weight water (added) 0-20% by weight further additions:
- 0-30% by weight
- where the total of the constituents will be 100% by weight, based on the processed cheese base.
Method according to one of the preceding claims, in which the processed cheese base is prepared on the basis of fresh cheese or cheese constitutes.
Method according to one of the preceding claims, in which the processed cheese base is prepared on the basis of Maasslander, Gouda, Edam, Cheddar, Emmenthal, Gruyere, blue cheeses such as Roquefort, Gorgonzola, Danish Blue.
Method according to one of the preceding claims, in which the roux used in step b) has the following composition:
- 5 fats or fat constituents:
- 25-80% by weight flour or meal:
- 15-50% by weight starch:
- 5-25% by weight further additions:
- 0-4% by weight
- where the total of constituents will be 100% by weight, based on the roux.
Method according to one of the preceding claims, in which the processed cheese base and the roux are mixed in a weight ratio of 95:5 to 5:95, in particular in a weight ratio of 90:10 to 50:50.
Method according to one of the preceding claims, comprising the following further steps:
- e) the addition of water or another suitable liquid to the mixture from step b), step c) or step d);
- if appropriate while
- f) stirring and/or heating;
- so as to produce a cheese sauce.
Dependencies are inferred from the claim text.