TH1607A - A process for producing basic products for use in thick and soupy sauces which are distributed in hot water without clumping. - Google Patents

Abstract

The process of preparing a dry base product for thickening sauces and soups, which is dispersed in hot water without clumping, which consists of mixing the starchy material with the pre-waxed edible fat, this may electively liquefy and be an essential ingredient and Heat the mixture previously to a high temperature. The characteristic is that a. Initially, the compound was mixed until homogeneous. Mostly and from starchy and edible fat materials, and b. Add 0.5 to 15% water / wt. Into the mixture Previously, before the mixtures were pre-heated to high temperatures and / or the mixtures were preheated to High under high pressure

Claims (8)

1. Preparation process of dry base products for thicken sauces and soups which are dispersed in hot water without lumps. It consists of mixing dry ingredients with edible fat. This fat may choose to liquefy and become an essential ingredient and heat the pre-mixed substance at a high temperature, characterized by a. Mostly from dry materials and edible fats and b. 0.5 to 15% water / wt. Into the mixture First, before this mixture is heated to a high temperature. And / or heat the mixture at high temperatures under high pressure 2. The process according to claim 1 is characterized by heating the previously mixed material at a high temperature in the range of 90 to 150 ° C. 3. The process according to claim 1 or item 2 is unique. Is to heat the mixture at a high temperature for a period of 0.2 to 5 hours. 4. Process according to any of the previous claims has The characteristic is that 2 to 7% water / wt is added to the mostly homogeneous pre-mix. 5. Process according to any of the previous claims has The peculiarity is the water added to the pre-mixed substances that are pulp. Most of the same is added at temperatures up to 80 degrees C. 6. The process according to any of the previous claims has: The characteristic is the water added to the pre-mixed substance that is The same is mostly milk protein 0.02 to 1% weight / weight. 7. The process according to claim 6 is characterized by the milk proteins used, casein and / or whey protein, selected to be mixed with lactose. 8. The process of any of the previous claims has: The characteristic is the addition of finely chopped vegetables up to 18% weight / weight. Compare the total weight into the mixture Before being mostly homogeneous (8 claims, 1 page, 0 photos)