ASEPTICALLY PROCESSED, NATURAL, DAIRY-BASED SAUCES

摘要

A process for producing an asepticallyprocessed, natural, dairy based sauce which comprises: (a) intimately blending a combination of ingredients comprising whole milk from 40 to 80% by weight of the sauce or an equivalent amount of non-fat dry milk and water, heavy cream from 0 to 25% by weight, butter from 1 to 15% by weight, corn starch from 2 to 10% by weight, said corn starch comprising a majority of amylopectin, high amylose corn starch from 1 to 8% by weight, said high amylose corn starch comprising greater than 50% amylose, and flavors and particulates from 0 to 40% by weight; (b) heating the blended combination to a temperature of from 140.degree.F to 190.degree.F for from about 10 minutes to 30 minutes; (c) homogenizing the heated blend of step (b); (d) heating the homogenized blend of step (c) to a temperature exceeding 250.degree.F for from about 10 seconds to about 120 seconds; (e) cooling the blend of step (d); and (f) holding the blend of step (e) for a period of time sufficient to increase the blend viscosity to 3,000 to 30,000 centipoise.