METHOD FOR PRODUCTION OF DIETARY EMULSIFIED SAUCE PASTE Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: in production of sauce paste used as emulsifier is protein-flour mixture. It is prepared on base of dextrinized wheat flour and sodium caseinate or fat-free curd. Before scalding the protein-flour mixture, sodium caseinate is solved in drinking water at hydromodulus 1:6; fat-free curd is mixed with sodium bicarbonate and water in ratio 5:0.05:4.95 and heated up to temperature 60-78 C at continuous mixing. EFFECT: higher efficiency. 2 cl, 3 tbl