Instant roux

Abstract

This invention relates to an instant roux comprising co-processed modified starch and flour and fat. In addition, the invention relates to the process for providing such “ready-for-use” compositions and the improved food products prepared from the co-processed compositions.

1 . A ready-to-use roux composition comprising a processed thickener and fat.  
     
     
         2 . The roux composition of  claim 1  wherein the processed thickener further comprises starch and flour.  
     
     
         3 . The roux composition of  claim 2  wherein the starch is a modified starch.  
     
     
         4 . The roux composition of  claim 3  wherein the modified starch is a crosslinked starch.  
     
     
         5 . The roux composition of  claim 3  wherein the modified starch is a thermally inhibited starch.  
     
     
         6 . The roux composition of  claim 2  wherein the starch is a stabilized starch.  
     
     
         7 . The roux composition of  claim 6  wherein the stabilized starch is a hydroxyalkylated distarch phosphate or an acetylated distarch adipate.  
     
     
         8 . The roux composition of  claim 2  wherein the flour is wheat flour having a protein content of less than about 16%.  
     
     
         9 . The roux composition of  claim 8  wherein the flour is wheat flour having a protein content of less than about 10%.  
     
     
         10 . The roux composition of  claim 2  wherein the starch and the flour are present in a ratio of from about 72:28 to about 93:7 by weight, respectively.  
     
     
         11 . The roux composition of  claim 10  wherein the starch and the flour are present in a ratio of from 80:20 to about 90:10 by weight, respectively.  
     
     
         12 . The roux composition according to  claim 3  wherein the modified starch is a dihydroxypropylated distarch phosphate waxy maize starch substituted to a degree of from about 5.7% to about 6.7% by weight of propylene oxide reagent used to stabilize the starch.  
     
     
         13 . The roux composition according to  claim 12  wherein the modified starch is a crosslinked starch substituted from about 0.01% to about 0.025% by weight of phosphorus oxychloride reagent used to crosslink the starch.  
     
     
         14 . The roux composition according to  claim 2  wherein the flour is wheat flour having 10% protein content, and the starch and the flour are present in a ratio of 85:15 wt % starch to flour.  
     
     
         15 . The roux composition according to  claim 14  wherein the starch and flour are co-processed via the SIDA process.  
     
     
         16 . A food product comprising the roux composition of  claim 1 .  
     
     
         17 . The food product of  claim 16  wherein the food is selected from the group consisting of sauces, gravies, gumbos, etoufees, and instant food products.  
     
     
         18 . A process for preparing a ready-to-use roux composition for use in foods comprising the steps of: 
 creating a slurry of starch and flour,    coprocessing the starch/flour slurry so as to gelatinize at least part of the starch,    drying the gelatinized starch/flour blend to form a coprocessed thickener, and    blending the coprocessed thickener with a fat.    
     
     
         19 . The process according to  claim 18  wherein the starch and flour are co-processed via the SIDA process.  
     
     
         20 . The process according to  claim 18  further comprising blending the coprocessed thickener and fat with flour.  
     
     
         21 . The process according to  claim 18  further comprising blending the coprocessed thickener and fat with at least one emulsifier.  
     
     
         22 . The process according to  claim 18  further comprising blending the coprocessed thickener and fat with at least one dye.  
     
     
         23 . The process according to  claim 18  further comprising blending the coprocessed thickener and fat with at least one flavor.