GB928204A - Cheese souffle dry mix - Google Patents

Cheese souffle dry mix

Info

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
Application number
GB31822/61A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kraft Inc
Original Assignee
Kraft Inc
National Dairy Products Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kraft Inc, National Dairy Products Corp filed Critical Kraft Inc
Publication of GB928204A publication Critical patent/GB928204A/en
Expired legal-status Critical Current

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.
GB31822/61A 1961-01-03 1961-09-05 Cheese souffle dry mix Expired GB928204A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
US3930055A (en) Very low carbohydrate baked product
GB924956A (en) Souffle mix
ES8405255A1 (en) Process for preparing a composition for frozen or deep-frozen soufflés.
US2479310A (en) Dry egg composition
US2939792A (en) Dry-mix souffle products and the preparation thereof
GB928204A (en) Cheese souffle dry mix
GB1175595A (en) Powder for use as Starting Material for Pastry Dough
US3333965A (en) Dry mix for cheese souffle
US2687960A (en) Method of making a prepared sweet potato flour mix and product
US3030211A (en) Food products containing deamidized gliadin
GB756643A (en) Improvements in or relating to culinary mixes
KR930007366A (en) Souffle Mix and Manufacturing Method
GB1105922A (en) Instant solid dessert and dessert dry mix
FR2340686A1 (en) Pastry and cream ingredients prepn. for cake - preventing excessive thickness of consistency and drying
GB937565A (en) Improvements in or relating to meringues or meringue-like products
GB1518952A (en) Shaped cheese-containing foodstuffs
US1160783A (en) Process for making and product containing albuminous matter from animal or vegetable origin.
US2019123A (en) Meringue composition
GB701697A (en) Improvements in or relating to the manufacture of a powder for making a cream like substance when mixed with water
US2137916A (en) Manufacture of alginated whipped cream and product
JPH03244338A (en) Production of cherry blossom-containing sponge cake
FR2225103A1 (en) Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking
JPS60248156A (en) Sausage and paste
US3281249A (en) Method of manufacturing crackers
JPS5878556A (en) Method for improving quality of wheat flour dough