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US 3,966,993 AGranted
Process for making solid sauce bar
AssigneeSCM Corporation
InventorJohn V. Luck
Life of this patent
Estimating the term…
Abstract
A process for making a solid sauce bar by mixing fat flour and condiments, tempering the mixture, and subsequently casting and cooling the bar until it is stable at room temperature.
Claims3
A process for making a sauce bar convertible on mixing with aqueous liquid into an edible sauce which comprises:
- a. intimately mixing together 40 to 60 parts of melted, edible emulsified triglyceride fat having acyl radicals of preponderantly C.sub.16 -C.sub.18 chain length and having a Wiley melting point of about 100.degree. to 125.degree.F. and a minimum of 30% Solid Fat Index at 70.degree.F., and 15 to 40 parts of farinaceous flour, and 5 to 45 parts of condiment solids having particle size not substantially greater than about 30 microns;
- b. tempering the resulting mixture in an agitated tempering zone until fat crystals are generated, forming a solid bar of the tempered mixture under conditions precluding complete remelting of said fat crystals;
- and
- c. cooling the resulting bar until it is dimensionally stable at room temperature.
1 more element
Dependencies are inferred from the claim text.