GB928204A - Cheese souffle dry mix - Google Patents
Cheese souffle dry mixInfo
- Publication number
- GB928204A GB928204A GB31822/61A GB3182261A GB928204A GB 928204 A GB928204 A GB 928204A GB 31822/61 A GB31822/61 A GB 31822/61A GB 3182261 A GB3182261 A GB 3182261A GB 928204 A GB928204 A GB 928204A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dry
- mix
- sauce
- souffle
- albumen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/30—Whipping, foaming, frothing or aerating dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
A dry souffle mix comprising a major amount (preferably between 88% and 94%) of a dry sauce mix and a minor amount of a dry albumen mix, is characterized in that the dry sauce mix comprises edible plastic fat (preferably amounting to between 15 and 25% of the sauce mix), dry grated cheese (35-40%), egg yolk solids (8-12%), flour (15-20%), milk solids (10-15%) and flavouring ingredients such as a mixture of pepper, salt and mustard (about 2%), whereby the dry sauce mix forms a sauce when blended with water and heated, and the dry albumen mix comprises a major proportion (preferably between 92 and 98%) of egg albumen and a minor proportion of leavening agent (e.g. potassium acid tartrate), whereby the dry albumen mix forms a meringue when blended with water and whipped, the cause and the meringue thus forming a finished cheese souffle when folded together and heated. The preparation of the cheese souffle is disclosed.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US7995661A | 1961-01-03 | 1961-01-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB928204A true GB928204A (en) | 1963-06-12 |
Family
ID=22153896
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB31822/61A Expired GB928204A (en) | 1961-01-03 | 1961-09-05 | Cheese souffle dry mix |
Country Status (3)
Country | Link |
---|---|
DE (1) | DE1150271B (en) |
FR (1) | FR1313795A (en) |
GB (1) | GB928204A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2744885A1 (en) * | 1996-02-20 | 1997-08-22 | Robuchon Joel | Storable base mixture for preparing hot souffles |
NL1013430C2 (en) * | 1999-10-29 | 2001-05-02 | Vika Food Ingredients B V | Cheese sauce and method for its preparation. |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4623551A (en) * | 1984-07-17 | 1986-11-18 | Battelle Memorial Institute | Method for the fabrication of a cheese foam |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1087717A (en) * | 1953-11-23 | 1955-02-28 | Process for manufacturing a product which can be used, in particular, for the preparation of fillings, and product obtained by this process |
-
1961
- 1961-09-05 GB GB31822/61A patent/GB928204A/en not_active Expired
- 1961-09-25 DE DEN20594A patent/DE1150271B/en active Pending
- 1961-10-02 FR FR874727A patent/FR1313795A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2744885A1 (en) * | 1996-02-20 | 1997-08-22 | Robuchon Joel | Storable base mixture for preparing hot souffles |
NL1013430C2 (en) * | 1999-10-29 | 2001-05-02 | Vika Food Ingredients B V | Cheese sauce and method for its preparation. |
WO2001030181A1 (en) * | 1999-10-29 | 2001-05-03 | Vika Food Ingredients B.V. | Cheese sauce and method for the preparation thereof |
Also Published As
Publication number | Publication date |
---|---|
FR1313795A (en) | 1963-01-04 |
DE1150271B (en) | 1963-06-12 |
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