US3966993A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making solid sauce bar
Assignee: SCM Corp
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Filing: 1970-05-20
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Granted: 1976-06-29
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Expires: 1990-05-20
Abstract
Abstract A process for making a solid sauce bar by mixing fat flour and condiments, tempering the mixture, and subsequently casting and cooling the bar until it is stable at room temperature.
Inventors
- 👤 John V. Luck
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 11:02
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/30; A23L27/00; A23L33/00; A23L33/10; A23L33/115
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
137 words
A process for making a sauce bar convertible on mixing with aqueous liquid into an edible sauce which comprises: a. intimately mixing together 40 to 60 parts of melted, edible emulsified triglyceride fat having acyl radicals of preponderantly C 16 -C 18 chain length and having a Wiley melting point of about 100° to 125°F. and a minimum of 30% Solid Fat Index at 70°F., and 15 to 40 parts of farinaceous flour, and 5 to 45 parts of condiment solids having particle size not substantially greater than about 30 microns; b. tempering the resulting mixture in an agitated tempering zone until fat crystals are generated, forming a solid bar of the tempered mixture under conditions precluding complete remelting of said fat crystals; and c. cooling the resulting bar until it is dimensionally stable at room temperature.
Claim 2
Dependent Claim
137 words
A process for making a sauce bar convertible on mixing with aqueous liquid into an edible sauce which comprises: a. intimately mixing together 40 to 60 parts of melted, edible emulsified triglyceride fat having acyl radicals of preponderantly C 16 -C 18 chain length and having a Wiley melting point of about 100° to 125°F. and a minimum of 30% Solid Fat Index at 70°F., and 15 to 40 parts of farinaceous flour, and 5 to 45 parts of condiment solids having particle size not substantially greater than about 30 microns; b. tempering the resulting mixture in an agitated tempering zone until fat crystals are generated, forming a solid bar of the tempered mixture under conditions precluding complete remelting of said fat crystals; and c. cooling the resulting bar until it is dimensionally stable at room temperature.
Claim 3
Dependent Claim
19 words
The process of claim 1 wherein said tempering is carried on at a temperature of about 100° to 110°F.
Claim 4
Dependent Claim
24 words
The process of claim 2 wherein said tempered mixture is cast into a mold and cooled until it is dimensionally stable at room temperature.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-06-29 | 1979-12-29 | 1980-06-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-06-29 | 1983-12-29 | 1984-06-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-06-29 | 1987-12-29 | 1988-06-29 | $7700.00 | Window Closed / Lapsed |