Fried flavor roux base and method for production
OwnerW. R. Seedsinventor
Life of this patent
Estimating the term…
Abstract
A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.
Claims28
A process for producing a roux base having a definitive flavor which is adjustable in intensity and definition through a combination of controlled heating, dwell time during heating and quenching comprising:
- admixing flour with a liquified shortening, the mixture having a ratio from about 75:25 to about 25:75 percentage by weight of flour to shortening;
- heating the mixture at a temperature for sufficient time to reduce the moisture content of the mixture to less than about 1% by weight;
- continuously mixing and stirring the mixture while elevating the mixture temperature through various stages of caramelization and corresponding colors with the process and color change occurring at a more rapid rate as the temperature of the mixture increases;
- flowing the caramelized mixture across a flat surface and exposing the flowing mixture to air flow which allows for efficient flashing or removal of remaining moisture and off-flavor components;
- and
- quenching the caramelized mixture upon reaching a predetermined color in a color range wherein L ranges from about 20 to about 75;
- a ranges from about 5 to about 10;
- and b ranges from about 6 to about 20, the quenching being achieved immediately upon reaching a desired color in order to halt the caramelization reaction which results in fixing a definitive flavored roux base.
A batch process for producing a roux base having a definitive flavor which adjusts the flavor intensity through a combination of heating, timing and quenching comprising:
- heating a mixture of flour with liquified shortening, the mixture having a ratio from about 75:25 to about 25:75 percentage by weight of flour to shortening;
- the heating being maintained at temperatures of up to about 250.degree. F. during mixing for sufficient time to reduce the moisture content to less than about 1% by weight;
- elevating the temperature of the mixture while continuously mixing two caramelization temperatures from about 300.degree. to about 550.degree. F. for a period of time sufficient to reach a predetermined specific color, the batch caramelization process being exposed to vacuum or surface air flow sweep in order to remove additional moisture and flavor contaminants which are volatile at the caramelization temperatures;
- and
- immediately quenching the caramelized mixture upon reaching a predetermined color and specific definitive flavor.
A process for producing a roux base having a definitive flavor which adjusts the flavor intensity through a combination of controlled heating, dwell time during heating and quenching comprising:
- admixing flour with a liquified shortening at a temperature from about 150.degree. to about 250.degree. F., maintaining the mixture at the temperature for sufficient time to reduce the moisture content of the mixture to less than about 1% by weight, the mixture having a ratio from about 75:25 to about 25:75 percentage by weight of flour to shortening;
- flowing the mixture into a scrap surface heat exchanger;
- heating the continuously flowing mixture in the scrap surface heat exchanger at a temperature from about 300.degree. to about 550.degree. F. for sufficient dwell time to reach a predetermined caramelization level;
- flowing the heated and caramelized mixture across a flat surface which is exposed to atmospheric pressure and sweep gases for removing moisture and volatile contaminants;
- allowing the stripped mixture to accumulate in an insulated, agitated container where caramelization continues until the desired color is obtained;
- pumping the caramelized mixture upon reaching a predetermined color to a suitable mixing and heat exchange zone wherein the mixture temperature is reduced to about 100.degree. to 150.degree. F. in less than about two to ten minutes, the cooling temperature being maintained above the crystallization point of the shortening to allow for suitable flow conditions for removing the cooled mixture to a final chilling zone which reduces the mixture temperature to below the melt point of the shortening;
- and
- removing the resulting roux base having a definitive flavor.
A roux base having a definitive flavor,
- the roux base comprised of a caramelized flour and shortening mixture having a ratio from about 75:25 to about 25:75 percent by weight of flour to shortening;
- the roux base exhibiting a L color in the range of from about 30 to about 70 as a result of heating, mixing, caramelizing and quenching of the mixture;
- and
- the color being correlatable to the definitive flavor.
A caramelized roux base having a definitive flavor,
- the caramelized roux base comprised of a bleached flour having less than about 1% moisture and a partially hydrogenated soy bean oil having a melting point of about 112.degree. F. or weight of flour to sot bean oil;
- greater;
- greater;
- the flour and the oil being present in a ratio from about 75:25 to about 25:75 percent by weight of flour to soy bean oil;
- the roux base exhibiting a L color in the range of from about 30 to about 70 as a result of heating, mixing, caramelizing and quenching;
- and
- the color being correlatable to the definitive flavor.
Dependencies are inferred from the claim text.