Method for producing roux
US5208062A · kind A · utility
7Cited by
2References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 19, 1990 |
| Grant date | May 4, 1993 |
| Priority date | — |
| Expiry date | Nov 19, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60.degree. to 220.degree. C. for 25 seconds to 25 minutes. This method makes it possible to obtain roux having high quality within a short period of time by a very simple process.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.