Sauce binder based on sour cream, cream or sour milk

摘要

The present invention relates to a sauce binder based on sour cream, cream or sour milk, which is characterised in that an ungelatinised native or modified starch is admixed in a predetermined amount to a sour cream, such as for example "crème fraîche", a cream or a sour milk product and in that cold-soluble thickeners or hydrocolloids are admixed to the product according to the invention in an amount of 0.2-0.6%, for stabilisation, prior to pasteurisation. The amount of starch incorporated in the sour cream, such as for example crème fraîche, cream or sour milk product is up to 50%. Colorants and flavourings such as caramel colouring and spices are admixed to the product according to the invention. Prior to filling, the product according to the invention is pasteurised below the gelatinisation range of starches at 55-75 DEG C.