The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jul. 04, 1989
Filed:
Dec. 30, 1987
Yoshikatu Amamoto, Nara, JP;
Nozomu Tanihara, Nara, JP;
House Food Industrial Company Limited, Osaka, JP;
Abstract
A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65.degree. to 130.degree. C. for 5 to 60 minutes. Another method is by drying flour to reduce the moisture content thereof to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55.degree. C. in a weight ratio of flour/fats and oils being 1/5 to 1/0.25, subjecting the mixture to a first heating and mixing process at 100.degree. to 160.degree. C. for 5 to 90 minutes, cooling, adding, seasonings, processed milk products, extracts and/or starch in an amount of from 0.3 to 4 parts by weight relative to one part by weight of the total amount of the mixture of the dried flour and the fats and oils and subjecting the resultant mixture to a second heating and mixing process.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile