Processing thickness sauces to facilitate pouring and spreading - by breaking up molecular structure to reduce viscosity

摘要

Processing of culinary sauce etc. which contains a thickening or binding agent, is described. After the agent has been allowed to develop its thickening or binding properties and before it is filled into cans of jars, the sauce is subjected to a treatment which breaks up the molecular structure which the agent has formed within the sauce. The treatment may comprise mechanical mixing, beating, pumping, high shear whipping, homogenising etc.. The same result is obtainable by forcing the sauce through a fine mesh or grill, or by subjecting it to fluctuations of pressure. Used to make the sauce easier to pour out of its container by the customer. Also to make it possible to spread the sauce evenly over a prepared culinary dish. Process relates partic. to sauces thickened with starch base agents, e.g. Bechamel or French white cream sauce.