Process of making sauce concentrates

Claim 2

from 20-40 percent by weight of a starch material,

Claim 3

from 20-40 percent by weight of food sauce flavoring materials, b. heating the fat to a temperature which is above its melting point but below its decomposition temperature, c. dispersing in the molten fat the starch material and the sauce flavoring materials, and d. cooling the resulting mixture to a temperature which is below the solidification temperature thereof, e. the resulting cooled mixture being characterized by being a brittle solid at normal room temperature not exceeding 80* F., f. brittle being defined as requiring, in a durometer-penetrometer test, at least 1,000 grams for penetration of a 3/8 inch disc for a distance of 0.1 inch.

Claim 4

The process of claim 1 wherein the fat first is heated to a temperature of about 160* F., and the starch material dispersed in the hot fat, after which the fat is cooled to a temperature below 140* F. and the sauce flavoring materials mixed into the resulting cooled, but still molten, dispersion.

Claim 5

The process of claim 1 including the step of casting thE molten product into predetermined shapes.

Claim 6

The process of claim 1 including the step of casting the molten product into predetermined shapes in a receptacle and attaching the receptacle to a container containing food with which the sauce is to be used.

Claim 7

The process of claim 1, wherein said fat is selected from the group consisting of the following fats and mixtures thereof: a. a margarine oil having the following specifications: *F Index Solid fat index 51 29-31 70 18-20 95 3-4 Moisture none Free Fatty acid maximum 0.05% Peroxide Value maximum 0.3 m.e. b. a confectioners fat having the following specifications: *F. Index Solid fat index 51 53-57 70 43-47 89 24-28 108 7-12 Wylie melting point 115* F. Moisture none Free fatty acid maximum 0.05% Iodine value 50 c. a hydrogenated vegetable oil having the following specifications: Color (Lovibond) 2r- 20y Free Fatty acid 0.20 (maximum) Wylie Melting point 99-103 Stability (OAM) 200 hours d. a fraction of hydrogenated vegetable oils having the following specifications: Color (Lovibond) 2.0r-20y (max.) Free Fatty Acids 0.20 (max.) Wylie Melting Point 98-100.5 Solid Fat Index *F. 50 72 + or - 3 70 66 + or - 3 80 59 + or - 3 92 23 + or - 3 100 5 (max). Stability (AOM) 200 hours (min.) and (e) a hydrogenated vegetable fat having the following specifications: Color (Lovibond) 3r-30y (Max.) Free fatty acid 0.20 (Max.) Congeal Point 37-1 Solid Fat Index *F. 50 55 + or - 3 70 45 + or - 3 92 25 + or - 2 104 9 + or - 1.5 AOM - Stability 200 hours (min.)

Claim 8

A food sauce concentrate characterized by being a brittle solid at normal room temperatures not exceeding 80* F. and comprising a solidified mixture including: a. from 20-40 percent of an edible fat which is a brittle solid at substantially 70* F. and has a melting point of from 80*-120* F., b. from 20-40 percent of a starch material, c. and from 20-40 percent of food sauce flavoring components, d. the starch material and food sauce components being intimately dispersed throughout the fat, e. brittle being defined as requiring, in a durometer-penetrometer test, at least 1,000 grams for penetration of a 3/8 inch disc for a distance of 0.1 inch.

Claim 9

The food sauce concentrate of claim 7 wherein the edible fat comprises from 35-50 percent margarine-type vegetable oil melting at about 75* F., from 35-50 percent vegetable shortening melting at about 110* F. and from 1-10 percent of the glycerol esters of the higher fatty acids.

Claim 10

The food sauce concentrate of claim 8 wherein the glycerol esters of the higher fatty acids comprise glyceryl mono- and distearates.

Claim 11

The food sauce concentrate of claim 7 wherein the edible fat comprises from 35-50 percent margarine-type vegetable oil melting at about 75* F., from 35-50 percent animal shortening melting at about 110* F., and from 1-10 percent of the glycerol esters of the higher fatty acids.

Claim 12

The food sauce concentrate of claim 7 wherein the edible fat comprises from 70-80 percent margarine type vegetable oil melting at about 75* F., from 15- 25 percent vegetable shortening melting at about 110* F., and from 1-10 percent mono- and diglycerol stearates.

Claim 13

The food sauce concentrate of claim 7 including solid pieces of food enveloped by and coated with the solid concentrate.

Claim 14

The food sauce concentrate of claim 7, wherein said fat is selected from the group consisting of the following fats and mixtures thereof: a. a margarine oil having the following specifications: *F Index Solid fat index 51 29-31 70 18-20 95 3-4 Moisture none Free Fatty Acid maximum 0.5% Peroxide Value maximum 0.3 m.e. b. a confectioners fat having the following specifications: *F. Index Solid Fat index 51 53-57 70 43-47 89 24-28 108 7-12 Wylie melting point 115* F. Moisture none Free fatty acid maximum 0.05% Iodine value 50 c. a hydrogenated vegetable oil having the following specifications: Color (Lovibond) 2r-20y Free fatty acid 0.20 (maximum) Wylie Melting point 99-103 Stability (OAM) 200 hours d. a fraction of hydrogenated vegetable oils having the following specifications: Color (Lovibond) 2.Or - 20y (max.) Free Fatty Acids 0.20 (max.) Wylie Melting Point 98-100.5 Solid Fat Index *F. 50 72 + or - 3 70 66 + or - 3 80 59 + or - 3 92 23 + or - 3 100 5 (max.) Stability (AOM) 200 hours (min.) and (e) a hydrogenated vegetable fat having the following specifications: Color (Lovibond) 3r-30y (max.) Free fatty acid 0.20 (Max.) Congeal Point 37-1 Solid Fat Index *F. 50 55 + or - 3 70 45 + or - 3 92 25 + or - 2 104 9 + or - 1.5 AOM - Stability 200 hours (min.)