Process for preparing sauce mixes
US4126710A · kind A · utility
27Cited by
8References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 27, 1977 |
| Grant date | Nov 21, 1978 |
| Priority date | — |
| Expiry date | Jun 27, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/115
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Particulate farinaceous material having moisture present therein and hot liquid fat are combined to provide a thick particulate mixture which is maintained at sufficient temperature to evaporate a substantial portion of said moisture and to thoroughly coat the particles with liquid fat. The heated mixture, which has a dough-like consistency, reverts to a liquefied state upon being cooled to within a specified temperature range. When the liquefied mixture is further cooled, a plastic mass is obtained wherein the farinaceous particles and crystallized fat glycerides are interspersed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.