Note: Descriptions are shown in the official language in which they were submitted.
1~773Z~
CASE 2817
DESCRIPTION
FOOD PRODUCT CONTAINING
SIMULATED PULP AND PROCESS
TECHNICAL FIELD
_ _
05 The present invention relates to food products
of the type having a smooth, continuous aqueous
phase with discrete pulp-simulating particles dis-
persed therein. More particularly, the present
invention i8 directed to products of this type which
are improved by virtue of the type of material
employed to simulate the pulp and the process for
preparing the product.
Much of the enjoyment obtained from food in-
volves textural characteristics and appearance.
While taste is often said to be the most important
factor for food products, careful analysis will show
that slight modifications in the textural gualities
of a food product will greatly affect the outcome of
"taste" tests. Many products are enhanced both
visually and in the mouth by the presence of dis-
crete, smooth, soft, coherent, pulp-like particles
dispersed throughout.
Often, the intense mixing and severe heating
required to prepare a commercial product will dissi-
pate the natural food pulp particles which wouldotherwise remain in an animal or vegetable-based
~k
~773Zl
aqueous food. The natural pulp particles can be
defined as those moist, at least slightly-cohering
masses dispersed throughout the agueous food product
which consists essentially of soft undissolved
05 animal or vegetable particles or pieces, such as the
soft, fiberous piece of fruit or vegetable or the
somewhat fiberous proteinaceous particles formed in
a cooked meat gravy.
The challenge to the food industry has been to
arrive at. a pulp-simulating material which can be
added to food products where natural visual and
mouthfeel characteristics of pulp would enhance the
appeal and enjoyment of the food product, yet which
would be capable of withstanding commercial process-
ing conditions. The art has developed a number ofprocesses for adding natural or simulated pulp to
food products; however, a low-cost alternative which
can withstand commerical processing (heat and shear)
would be desireable.
~O BACKGROUND ART
In US Patent 3,443,964 to Marotta et al, it is
disclosed that earlier prior art attempts to simu-
late pulp in starch-containing food products by
dispersing cracker particles therein were unsuccess-
ful. Marotta et al indicate that the crackerparticle~ failed to impart either a good grain or
pulpy appearance to the resulting food product.
They indicate in addition, that the presence of the
cracker meal detracted from the natural color of the
food product. Marotta et al also disclosed that
tapioca pearls have been employed to impart a tex-
tural contrast to baby foods. They indicate, how-
ever, that the extreme clarity and fragility of the
pearls severely hampered the formation of a desir-
able pulpy texture within the product.
- 1~.773Z~
To correct these prior deficiencies, Marotta et
al disclose that a gelatinized, amylose-containing
starch product which had been cross-linked to a
specific degree, gelatinized in the shape of a thin
05 film and then pulverized to discrete particles of a
suitable size distribution, produced a desirable
grainy, pulpy texture in food products. To achieve
the desired resistance to disintegration during
subsequent processing operations, however, it was
necessary to employ a starch which was inhibited by
reaction with a polyfunctional cross-linking agent.
In another similar disclosure, Trubiano et al
disclose in US Patent 3,579,341 that cross-linked
starches outside the range disclosed by Marotta et
lS al can also be employed when properly granulated and
otherwise processed. What Trubiano et al describe
as their discovery is the determination that highly
cross-linked starches, not disclosed as workable in
the disclosure of Marotta et al, could be success-
~ully employed where the starch was precooked anddried such as by drum drying.
In another related disclosure, Marotta et al
describe in US Patent 3,650,770 that a non-cross-
linked cold water swelling, amylose-containing
starch can be employed to prepare a pulp simulating
additive. ~owever, US Patent 3,443,964 to Marotta
et al indicates that cross-linking within the limits
set forth is necessary to obtain products whose
pulpy texture exhibits maximum resistance to disin-
tegration during various subsequent processingoperations.
US Patent 3,676,148 to De Weese et al suggests
the use of crumbs, such as cracker crumbs, corn
bread crumbs, white bread crumbs, or the like, in
combination with gelatin to solidify a normally
117732~
-- 4 --
liquid sauce while cold. This enables cold storage
of the sauce ~etween bread slices or the like with-
out causing them to become soggy, yet permits a
desirable consistency in the heated sauce. The
05 various crumbs employed here are of conventional
formulation and are not selected for their ability
to withstand heat or shear. There is no disclosure
of the desirability of imparting a pulpy character
to the sauces mentioned by the use of pulp simu-
lating additives.
Another approach to simulating pulp in foodproducts has been to add natural food pulp. For
example, in US ~atent 4,160,849 to Huchette et al,
natural potato pulp is added to various food prod-
ucts. However, while the pulp is natural in thesense that it is unmodified as removed from its
source, it is an artificial additive in the same
sense as the starch-based pulp simulations when
added to food~ other than the source material, and
will encounter dif~iculties in withstanding heat and
~hear conditions.
DISCLOSURE OF THE INVENTION
... . . _
The principal objects of the invention a~e to
provide an improved food product of the type having
a smooth, continuous aqueous phase with discrete
pulp-simulating particles dispersed therein, and to
provide an improved process for preparing such food
products.
These objects and others are achieved according
to the present invention which provides an improved
food product of the type having a smooth, continuous
agueous phase with discrete pulp-simulating part-
icles dispersed therein, wherein the improvement
comprises: employing as the pulp-simulating part-
~17732~
- 5 -
icles from about 1 to about 10%, based on the weight
of the food product, of bread crumbs consisting
essentially of wheat flour, yeast and salt; said
bread crumbs having a porous, striated and elongated
05 shape and structure and particle size wherein the
particles are retained on a USS 60 mesh screen after
passing through a USS 16 mesh screen. The improved
process provided b~ the invention enables the prepa-
ration of a food product of the type described
wherein the improvement comprises employing, as the
pulp-simulating particles, bread crumbs of the type
described above.
The invention provides food products in a wide
variety of formulations and consistencies which have
a smooth, continuous aqueous phase with discrete
pulp-simulating particles dispersed therein. The
pulp-simulating particles are prepared in a manner
which gives them a smooth, soft feel in the mouth
and a pleasing pulpy appearance to the eye. The
pulp-simulating particles are stable texturally for
long periods of storage and through intense commer-
cial processing conditions, especially in terms of
resistance to heating and mixing under high shear
conditions.
The present invention has its widest applic-
ability to fluid food products which will typically
be described as liquid. Thus, products which would
normally flow under their own weight when placed on
the horizontal surface, for example beverages,
sauces and gr~vies, such as barbegue sauce, ketchup,
apple sauce, spaghetti sauce, salad dressing, meat
gravy, cocktail sauce, chili sauce, tomato juice,
etc. can be distinctly improved according to the
present invention by incorporating therein bread
1177321
- 6 -
crumbs of the critical type and particle size of
this invention. While these food products can be
bottled and stored for future use, they can also be
frozen and stored. As well, this invention is
05 applicable to dry mixes for preparing fluid food
products, such as identified above.
The invention also has applicability to spread-
able products which, while not defined as liquid
because they will not flow under their own weight on
a horizontal surface, are sufficiently plastic to be
easily spreadable with a knife or penetrable by a
spoon. Among the products which fall within this
class are dips, spreads and puddings.
All of the products prepared according to the
present invention will contain a smooth, continuous
aqueous phase within which are dispersed the pulp-
simulating bread crumbs. The smooth continuous
agueous phase will typically be flavored, colored
and thickened. The agueous phase can be a wholly-
natural sauce such as a' sauce condensed from wholetomatoes, or it can be wholly-simulated or a partly
extended natural product. The aqueous continuous
phase can contain additio~al material dispersed
therein beaides the pulp-simulating material. For
oxample, a vegetable or animal fat can be emulsified
therein to provide a smoother mouthfeel, or other
particulates such as nuts, chopped onion, chopped
peppers, or the like can be added or their desired
flavor, vi~ual appeal or textural effect.
The discovery of the present invention that the
particular type of bread crumbs described herein
will remain stable to high-temperature and high-
shear commercial food processing, while covention-
ally-prepared bread crumbs will not, enables the
introduction o a nutritious pulp-simulating mater-
~17732~
ial at a very low cost. The bread crumbs prepared
according to the present invention are prepared from
a dough that consists essentially of wheat flour,
yeast, and salt. Minor amounts of other materials
05 can be present so long as they do not affect the
structural or textural stability of the bread crumbs
when employed in aqueous food products. For example,
minor amounts of materials such as fat, sugar,
flavor (spices) and color can be added to the bread
crumb formulation without adversly affecting the
structure or stability of the bread crumbs. Under
certain circumstances it is desirable to employ
other bread dough additives in low amounts for their
known purposes. For example, preservatives or
anti-microbials such as calcium propionate, sodium
benzoate, potassium sorbate, BHA, BHT, etc can be
employed in amounts effective for their specific
purpose.
The unique characteristics of the bread crumbs
disclosed herein are believed to be in part due to
their formulation, and also in part due to their
~tructure. The bread crumbs are porouæ with an
elongated and striated shape and structure. A
preferred process for preparing the bread crumbs of
this critical structure is a straight dough process
wherein there is no fermentation stage after mixing
the ingredients. According to the preferred proce-
dure for preparing bread crumbs, the ingredients are
blended into a smooth dough; the dough is then
covered, prooed, molded into units, covered and
proofed again, and baked in a dielectric oven to
form the bread; the bread is then cooled and staled
1~773Zl
- 8 -
for from 18 to 30 hours. After properly staling the
bread, it is then shredded such as in a hammermill
using a 0.20 to 0.625" screen openi~g with knife
edges forward and operating at an RPM within the
05 range of from about 1800 to about 6000 RPM. The
resulting bread crumbs are then dried and screened
to the desirable particle size distribution.
The formulation for the bread dough will con-
sist essentially of wheat flour, yeast, and salt in
addition to the water required for suitable process-
ing, and may contaln a restricted amount of mater-
ials such as oil (fat) and sugar. Preferably, the
dough formulation will comprise the following ingre-
dients: from about 50 to about 65% wheat flour, from
about 30 to 45% water, from about 0.5 to 1.5% yeast,
from 0.25 to 1.5% salt, from 0 to about 2% fat, from
0 to about 2% sugar, and an effective amount of an
anti-microbial. A typical conventional bread crumb
formulation would comprise substantially higher
amounts o sugar, shortening and milk solids which
would affect the structural or textural stability of
the bread crumbs when employed in aqueous food
products. Further, conventional bread crumbs typic-
ally have a randomly oriented, porous and spherical
~hape and structure.
The bread from which the bread crumbs are made
can also be prepared by other methods. However,
when processing the bread and bread crumbs, care
should be taken to use means whereby the bread
crumbs of the specific shape, structure and particle
size are obtained.
To effectively provide a pulpy texture in an
aqueous food product, the bread crumbs should be of
a particle size wherein they pass through a 1~ mesh
screen but are retained on a 60 mesh screen (U.S.
11773Zl
g
Standard). Bread crumbs which pass through a 60
mesh screen can be added to the food product, but
should not be counted in the effective amount of
bread crumbs as they do not appreciably contribute
05 to the desired pulpy texture. The following table
lists the prefered maximum percentages of particles
within any particular size range:
Preferred maximum
Mesh Size weight in fraction
(USS Screen) (Wei~ht %~
Through 16 -on 30 30
Through 30 -on 60 100
Through 16 -on 60 100
According to the preferred embodiments of the
invention, the ingredients of the food product,
including the bread crumbs are admixed and then
heated with agitation to fully cook all the ingre-
dients and yield the final desired texture. For
example, the food product can be subjected to heat
conditions of greater than 180F (80C) and shear
conditions during mixing of at least 200 rpm.
Ordinary bread crumbs under conditions of heat and
shear or under Qtorage conditions would generally
break down and solubilize. In contrast, the bread
crumbs of this invention are remarkably stable
again~t heat, shear and ~torage conditions. There
are embodiments, however, wherein the food product
as a whole does not require a separate heating step
and can be simply admixed.
The choice of these specific ingredients for
the food product will depend upon the desired tex-
ture and the end u~e for the product. Typically,
however, the products will contain a starch thicken-
er, a saccharide sweetener, water, ~pices, flavor~
117732~
-- 10 --
and colors, and a suitable acidulent. S~itable
food starches include raw, pregelatinized as well as
modified starch and can be derived from sources such
as wheat, corn, tapioca and potato.
05 Among the suitable saccharide sweeteners are`
those mono- and disaccharides typically employed for
their sweetening ability. Principal among these are
sucrose, dextrose, glucose, corn syrup solids, corn
syrup, high fructose corn syrup, and invert sugar.
io The saccharide sweetener is important not only for
its sweetening ability, but for its addition of
solids to the food product which helps provide the
smooth consistency of the continuous aqueous phase.
The spices, flavors, and colors can be selected
as desired for the various end uses contemplated for
the food product. Among the typical spices and
flavors are paprica, onion powder, garlic powder,
mace, black pepper, white pepper, thyme, bay, ginger,
oregano, monosodium glutamate, hydrolized vegetable
protein, salt, natural and synthetic food flavors,
natural and synthetic meat flavors, and just about
any other flavor desired. The color can be supplied
by natural and synthetic food colorings.
To stabilize the pulpy texture and appearance
in the agueous food material a starch complexer,
such as sodium stearoyl-2-lactylate, monoglycerides,
sodium stearoyl fumerate, glycerol monostearate,
polyglycerol esters of fatty acids, or propylene
glycol mono and diesters of fats and fatty acids can
be added. These complexers may be added to the food
material to increase stabilization of the bread
crumbs of this invention during processing (heat and
shear) as well as over storage. Generally these
starch complexers are employed at levels up to 3% by
weight of the bread crumbs of this invention.
1~77321
11 --
Many food products require a slightly tangy
taste which can be imparted by the use of a suitable
acidulent. Any of those food acceptable acidulents
known to the art can be employed in amounts effec-
05 ti~e to provide the desired degree of tangy taste.Among these acidulents are citric acid, acetic acid,
vinegar, adipic acid, malic acid, fumaric acid, and
the like. Typically, citric acid will be employed
where a fruity flavor is desired and acetic acid in
its purified form or as vinegar will be employed
where its characteristic tangy -taste is more pre-
ferred.
BEST MODE FOR CARRYING OUT THE INVENTION
_ _ .
While the number of food products which can be
prepared according to the present invention is
virtually unlimited, the following more detailed
description will focus on the preparation of bar-
beque-flavored sauce which is suitable for applying
as a coating to meat which is cooked by convection
or radiant heat, and to an apple flavored sauce
which simulates the flavor and texture of apple
sauce. The description of these materials is for
the sake of conciseness in description and appli-
cants do not wish to be limited thereto.
~n the exemplary case o a barbeque sauce, a
highly delicious food sauce can be prepared wherein
the continuous aqeous phase is given a tangy, spicy
flavor which is complimented by the presence of
discrete pulp-simulating particles according to the
present invention which enhance the full bodied
mouthfeel. The sauce is colored a deep reddish
brown by the use of food coloring, and this color-
ation is picked by the bread crumbs which are pre-
sent in an amount of from about 1 to 10%, preferably
in an amount of from about 1.5 to about 5.0%.
~i7732~
.
- 12 -
Preferably, the barbeque sauce will be prepared
from about 35 to 50% water, from about 25 to 40%
sugar (e.g. corn syrup), from about 10 to about 20%
vinegar (e.g. 120 grain), up to about 10% spices,
05 flavorings and colors, from about 1 to 5% of the
bread crumbs prepared in accordance with this inven-
tion, up to 5% of a starch (e.g. a modified food
starch), and up to about 1% of a starch complexer
such as sodium stearoyl-2-lactylate.
The ingredients are preferably blended toget-
her, cooked at a temperature of from about 200F to
240F (93 to 116C) in a scraped surface heat ex-
changer wherein they are held for a period of time
effective to cook the sauce, and suspend bread
crumbs and blend the ingredients uniformly through-
out the resulting continuous aqueous phase. The
bread crumbs remains cohesive throughout the agita-
tion and the heating step. After the cooking, the
resulting sauce is cooled to a temperature of from
about 135 to about 150F (55 to 65C), deaerated by
subjecting to a partial vacuum within a range of
from about 22 to 30 inches of mercury (.76 to 1.04
Kg per cm ), and bottled. The stability of the
bread crumbs to this processing and after extended
periods of storage in the package is exceptionally
good. For example, after storage of six months at
95F (35C) the bread crumbs were found to be stable
in that they imparted a desireable pulpy texture.
Sauces, such as apple sauce and the like, can
also be effectively simulated according to the
pre~ent invention. An uncooked simulated apple
sauce can be prepared by employing, for example,
from about 55 to 65% water, from about 20 to about
30% high fructose corn syrup, from about 3 to about
10% bread crumbs according to the invention, from
1177321
- 13 -
about 2 to about 5% pregelatinized modified starch,
from about 1 'co about 2% nonfat dry milk solids,
coloring, apple flavoring and an acidulent. To
prepare this uncooked formulation, these ingredients
05 are simply admixed, to achie~e the necessary homo-
genity and hydration of the ingredients, especially
the starch and the bread crumbs. This sauce will
have much the same consistency as commercial apple
sauces.
It is within the contemplation of ~he present
invention to p~ovide sauce mixes which can be pack-
aged dry for preparation by the consumer upon addi-
tion of water, either with or witho~t a required
cooking step. Similarly, the dry mix could be
packaged as a spice and thickening preparation which
could be mixed, for example, with tomatoe juice to
form a rich, thick, pulpy barbeque sauce or for
admixture with apple juice to provide a thick de-
sirable pulpy apple sauce.
The following examples are presented to further
illustrate and explain the present invention and are
not to be taken as limiting in any regard. Unless
otherwise specified, all parts and percentages are
by weight, based upon the total weight of a composi-
tion at the particular stage in processing
indicated.
Example 1
This example describes one preferred technique
for preparing the bread crumbs suitable for use
according to the present invention and employs these
bread crumbs in a barbeque sauce. The bread crumbs
are prepared from the following ingredients:
1177321
- 14 -
Ingredient Weiqht %
Bromated Wheat Flour 57.9
Sucrose (granulated) 0.9
Vegetable Shortening with TBHQ* 0.9
05 Salt 0 7
Yeast (compressed) 0.7
Calcium Propionate ~.1
Water 38.8
The yeast is dissolved in five times of its
weight of lukewarm water and is allowed to stand
while .the remaining dry ingredients are blended.
The yeast solution and the remaining water are then
added to the dry blend and are mixed for about 10
minutes to develop a smooth dough. This is a
straight dough process and no time is taken for
fermentation. The dough is then covered to prevent
formation of crust and is maintained at a tempera-
ture controlled to within the range of 90 to 100F
(30 to 40C) and about 85% relative humidity for one
half hour of proofing during which the dough rises.
~fter this intermediate proof, the dough is punched
down and divided into units weighing about 3 lbs
(1.4 Kg) each. Four of these molded loaves are
placed in a plastic pan which is 4 inches deep, 14
inches wide, and 15 inches long. The total weight
of the dough within the pan is 12 lbs (5.4 Kg).
This heavy loaf limits the degree of expansion
during the proof and baking process. The pan is
again covered and proofed in a steamer. After
proofing for 30-40 minutes, the pan is placed in a
dielectric oven wherein it is baked for about 12 to
15 minutes to an internal loaf temperature of about
200F (93C). After completion of the baking, the
loaves are staled for about 18-30 hours at ambient
temperature. The staled loaves are then crushed and
*Tertiary Butyl Hydroxy Quinone
11773Zl
- 15 -
shredded in shredding machine. After crushing and
shredding the resulting particles are dried in a
convection oven at a temperature of about 325~F
(160C) for from about 2 to 3 minutes to reduce the
05 moisture content of the particles to about 3 to 5%.
The resulting bread crumbs are then sized so
that substantially all of the crumbs pass through a
USS 16 mesh screen and are retained on a USS 60 mesh
screen. About 27% by weight of these bread crumb
particles pass through a USS 16 mesh screen and are
retained on a USS 30 mesh screen.
The resulting bread crumbs and the other ingre-
dients listed in the following table are then ad-
mixed in the amounts indicated below to prepare a
15 barebecue sauce:
Inqredients Weiqht %
Water 42.9
Corn Syrup 32.3
Vinegar 13.5
20 Spices, Flavorings, Colors 6.3
Bread Crumbs 3.7
Modified Food Starch 0.8
Sodium Stearoyl-2-lactylate 0.5
The resulting admixture is then passed to a Votator*
scraped surface heat exchanger at a flow rate of
about 2 gallons (7.6 liters) per minute to cook the
admixture to a temperature of about 220F (105C)
with a hold time within the heat exchanger of about
30 seconds. After exiting the heat exchanger, the
resulting sauce is cooled to a temperature of 150F
(65C) and deaerated by subjecting it to a partial
vacuum of about 23 inches of mercury (7.9 Kg per
cm2). The resulting product had a thick, continu-
ous, smooth, agueous phase having pulpy, appealing
particulates suspended uniformly throughout.
*Trademark
~1773Zl
- 16 -
Exampla 2
This example presents a comparison between the
product prepared according to the Example 1 and two
control products prepared in identical manner except
05 they substitute, on a one-to-one basis, bread crumbs
prepared in conventional manner. One control sample
employs bread crumbs from a recipe designed to
provide a fluffy loaf of bread whereas the other
control sample is prepared from a recipe designed to
provide a pasty loaf of bread. The formulations of
these two controls are set forth below:
Fluffy Pasty
Loaf Loaf
(%) (%)
Wheat Flour 57.5 54.6
Sugar 3.9 3 7
Salt 1.2 1.1
Veg. Shortening 1.6 1.5
Milk Substitute 0.8 0.8
Yeast 0.9 1.0
Calcium Propionate 0.2 0.2
Water 33.9 37.1
The procedures for preparing the bread crumbs
differ significantly in a number of regards as are
outlined in the following table:
xamPle 1Fluffy Pasty
Mixing Time 11-12 Min.10 Min. 8 Min.
(straightMedium Medium
dough mixing)
30 Fenmentation
Time None 90 Min. 30 Min.
Scale Weight 1.4 Kg 1.1 Kg l.l Kg
il773Z~ `
- 17 -
Exampl~ 1 Fluffy Pasty
Type of Pan Plastic Metal Me~al
Dough wt/pan 5.4 Kg 7 - 1.2 Kg .7 - 1.2 Kg
Shape of dough Loaf Sheet Loaf
05 Pan size 4"x15"x14" 3/4" high pan 10~" x 5 x 3"
(102x381x356mm) (19mm) (267x127x76mm)
Proof Yes Yes No
Baking ~ Dielect~ic Gas Oven Gas Oven
Oven
10 Dicing action Crushing and Slicing and Slicing and
shredding cutting cutting
Drying Temp. 160C 80-150C 80-95C
Drying Time 2-3 Min. 6-12 Min. 6-12 Min.
Shape and Elongated, RandomIy Oriented, Randomly Oriented,
Structure Porous and Porous and Porous and
StriatedSpherical Spherical
Particle Through 16 Through 16 mesh Through 16 mesh
Size mesh on 60 mesh on 60 mesh on 60 mesh
The following finished product evaluation demon-
strate~ that the product prepared in accordance with
Example 1 cannot be duplicated by employing conven-
tionally prepared bread crumbs. The fluffy and
pasty crumb~ were incorporated into a barbeque sauce
as detailed in Example I and compared to the bread
25 crumbs of Example I.
Ordinary Bread
Example 1 Crumbs
Finished Product Bread Crumbs Fluffv & PastY
Texture 'Pulpy Not Pulpy
30 Mouthfeel Not sticky Sticky
Flavor Clean Floury and
bready flavor
1~ 773Zl
- 18 -
Exam~le 3
An instant apple sauce is prepared from a dry
mix having the following formulation:
Inqredients Parts bv Weight
05 Pregelatinized Modified
Tapioca S~arch 3.8
Nonfat Dry Milk 1.6
High Fructose Corn Syrup26.3
Bread Crumbs of Example 16.8
Citric Acid 0.2
Sodium Citrate 0.1
Calcium phosphate 0.1
Apple Flavor 0.02
Color 0.01
This dry mix is constituted into the final apple
sauce product by simply adding about 39 grams of
this mix to about 61 grams water at a temperature of
about 65C and mixing until a thick apple sauce
consistency results. The consistency (texture and
pulpiness) of this apple sauce is similar to that of
commercial apple sauces.
When the above apple sauce product was prepared
with conventional bread crumbs the resulting sauce
had a more gelatinous, undesireable texture.
Exam~le 4
A cooked simulated apple sauce is prepared by
admixing the following ingredients:
Inaredients Parts bY Weiqht
Modified Waxy Maize
Starch 1.6
Nonfat Dry Milk 1.9
High Fructose Corn Syrup26.9
Water 62.7
1~773Z~ `
-- 19 --
Ingredients Parts bv Weiqht
Bread Crumbs of Example 1 6.9
Citric Acid 0.2
Sodium Citrate 0.1
05 Calcium citrate 0.1
Apple Flavor 0.02
Color 0.01
These ingredients are cooked in a saucepan to a
temperature of about 190F where they are held for
about one minute. The consistency of the simulated
apple sauce is again excellent and comparable to
that of commercial apple sauces.
When the above apple sauce product was prepared
with conventional bread crumbs, the resulting sauce
had a gelatinous starchy and floury texture which
was undesireable, resulting from the crumbs breaking
down.
The above description is for the purpose of
teaching those skilled in the art how to practice
the present invention and is not intended to recite
all the possible modifications and variations there-
of which will become apparent to the skilled worker
upon reading. It is intended, however, that all
such modifications and variations be included within
the scope of the invention which is defined by the
following claims.
