Process for producing a base product for thickened sauces and soups which disperses in hot water without forming lumps
AssigneeCPC International Inc.
InventorsGila Seewi, Gerhard Schneider, Dieter Maier, Hans Bohrmann, Guenther Mueller
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Abstract
A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.
Claims19
A process for the preparation of a dehydrated base product for thickened sauces and soups which disperses in hot water without forming lumps, consisting of the steps of:
- (a) adding from twenty to seventy-five percent (20%-75%) by weight of a starchy material to eighty to twenty-five percent (80%-25%) by weight of melted hardened edible fat having a melting point of about 45.degree. C. to form an essentially homogeneous mixture;
- (b) adding to said mixture one half to fifteen percent (0.5%-15%) by weight of water while maintaining said mixture at a temperature not to exceed 100.degree. C.;
- (c) heating said mixture, while continuously stirring, to a temperature ranging from 90.degree.-155.degree. C. for a period of from 0.2 to 5 hours until the water content of said mixture has been reduced so as not to exceed 7.5% by weight;
- (d) cooling said mixture to room temperature;
- and
- (e) grating said mixture to form a free flowing dehydrated base product.
Dependencies are inferred from the claim text.