US 4,568,555 AGranted

Cheese sauce

AssigneeNabisco Brands, Inc.

InventorHenry C. Spanier

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Abstract

Cheese sauce which is shelf stable, has good mouth feel and has superior tolerance to heat. The cheese sauce includes 5 to 15 weight percent of cheese, 0.1 to 0.7 weight percent of lactic acid, 0.2 to 0.6 weight percent of a nontoxic edible alkali metal salt or a nontoxic edible alkaline earth metal salt, 0.05 to 0.5 weight percent of a dairy protein, 0.5 to 5.0 weight percent of natural cheese flavor, 4.0 to 7.0 weight percent of at least one starch, 0.03 to 0.08 weight percent of carrageen gum, 0.2 to 0.4 weight percent of locust bean gum and guar gum, and 70 to 85 weight percent of water. The weight ratio of the carrageen gum, locust bean gum, guar gum and starch to the water is between 0.05 and 0.11. The weight ratio of the carrageen gum, locust bean gum and guar gum to the starch is between 0.03 and 0.12. The weight ratio of the carrageen gum to the locust bean gum and guar gum is between 0.07 and 0.4. The process of preparing the improved cheese sauce is also unique.

Claims27

Dependent claims

Cheese sauce which is shelf stable, has good mouthfeel and has superior tolerance to heat, comprising:

(a) about 5 to about 15 weight percent, based on the total weight of the cheese sauce, of cheese;
(b) about 0.1 to about 0.7 weight percent, based on the total weight of the cheese sauce, of lactic acid;
(c) about 0.2 to about 0.6 weight percent, based on the total weight of the cheese sauce, of a nontoxic edible alkali metal salt or a nontoxic edible alkaline earth metal salt;
(d) about 0.05 to about 0.5 weight percent, based on the total weight of the cheese sauce, of a dairy protein;
(e) about 0.5 to about 5.0 weight percent, based on the total weight of the cheese sauce, of natural cheese flavor;
(f) about 4.0 to about 7.0 weight percent, based on the total weight of the cheese sauce, of at least one starch;
(g) about 0.03 to about 0.08 weight percent, based on the total weight of the cheese sauce, of carrageen gum;
(h) about 0.2 to about 0.4 weight percent, based on the total weight of the cheese sauce, of locust bean gum and guar gum;
and
(i) about 70 to about 85 percent, based on the total weight of the cheese sauce, of water,
the weight ratio of the carrageen gum, the locust bean gum, the guar gum and the starch to the water being between about 0.05 and about 0.11, the weight ratio of the carrageen gum, the locust bean gum and the guar gum to the starch being between about 0.03 and about 0.12, and the weight ratio of the carrageen gum to the locust bean gum and the guar gum being between about 0.07 and about 0.4.

8 more elements

Process for preparing a cheese sauce containing:

(a) about 5 to about 15 weight percent, based on the total weight of the cheese sauce, of cheese;
(b) about 0.1 to about 0.7 weight percent, based on the total weight of the cheese sauce, of lactic acid;
(c) about 0.2 to about 0.6 weight percent, based on the total weight of the cheese sauce, of a nontoxic edible alkali metal salt or a nontoxic edible alkaline earth metal salt;
(d) about 0.05 to about 0.5 weight percent, based on the total weight of the cheese sauce, of a diary protein;
(e) about 0.5 to about 5.0 weight percent, based on the total weight of the cheese sauce, of natural cheese flavor;
(f) about 40.0 to about 7.0 weight percent based on the total weight of the cheese sauce, of at least one starch;
(g) about 0.03 to about 0.08 weight percent, based on the total weight of the cheese sauce, of carrageen gum;
(h) about 0.2 to about 0.4 weight percent, based on the total weight of the cheese sauce, of locust bean gum and guar gum;
and
(i) about 70 to about 85 weight percent, based on the total weight of the cheese sauce, of water,
the weight ratio of the carrageen gum, the locust bean gum, the guar gum and the starch to the water being between about 0.05 and about 0.11, the weight ratio of the carrageen gum, the locust bean gum and the guar gum to the starch being between about 0.03 and about 0.12, and the weight ratio of the carrageen gum to the locust bean gum and the guar gum being between about 0.07 and about 0.4, comprising:
(I) in a first container:
(i) admixing said starch, said carrageen gum, said locust gum, said guar gum and said water to form a slurry, and
(ii) heating said slurry to about 170.degree. to about 210.degree. F. and maintaining said slurry at said temperature for a sufficient time to produce a cooked paste;
(II) in a second container:
(i) admixing said cheese, said lactic acid, said alkali or alkaline earth metal salt, said dairy protein and said natural cheese flavor, and
(ii) heating said admixture to about 140.degree. to 175.degree. F. and homogenizing said admixture to form a homogenant;
(III) blending said homogenant into said cooked starch to provide a blended mixture;
and
(IV) placing said blended mixture into at least one sealed container and heat sterilizing said blended mixture in said at least one sealed container to provide said improved cheese sauce with the desired viscosity.

17 more elements

Dependencies are inferred from the claim text.