Sauce aid

Abstract

A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

What is claimed is:  
     
         1 . A semifluid, binding foodstuff composition for seasoning, coloring, or seasoning and coloring comprising an oil-in-water emulsion of a food grade oil and water and (i) ungelatinized starch and (ii) a vegetable powder and/or fruit powder in a finely divided form containing cell wall and/or fiber, wherein the starch and vegetable powder and/or fruit powder are not completely soluble in the water phase.  
     
     
         2 . The composition of    claim 1   , wherein the vegetable powder or fruit powder is a vegetable concentrate, pea flour, lentil flour, tomato puree, garlic powder, paprika powder, mushroom powder, asparagus powder or apple concentrate.  
     
     
         3 . The composition of    claim 1   , wherein the starch is an ungelatinized starch.  
     
     
         4 . The composition of    claim 1   , wherein the starch has been heat treated under moist conditions.  
     
     
         5 . The composition of    claim 1   , having 1-40% by weight, preferably 5-20% by weight, of oil.  
     
     
         6 . The composition of    claim 1   , having 2-40% by weight, preferably 5-30% by weight, of water.  
     
     
         7 . The composition of    claim 1   , having 1-40% by weight, preferably 5-30% by weight, of starch.  
     
     
         8 . The composition of    claim 1   , having 10-50% by weight, preferably 15-35% by weight, of the vegetable powder or fruit powder.  
     
     
         9 . The composition of    claim 1   , consisting essentially of an oil-in-water emulsion of a food grade oil and water and (i) ungelatinized starch and (ii) a vegetable powder and/or fruit powder in a finely divided form containing cell wall and/or fiber, wherein the starch and vegetable powder and/or fruit powder are not completely soluble in the water phase.  
     
     
         10 . The composition of    claim 1   , having an A w  of 0.6-0.8.  
     
     
         11 . The composition of    claim 1    in the form of a paste.  
     
     
         12 . A method of making a semifluid, binding foodstuff composition for seasoning, coloring, or seasoning and coloring comprising first admixing a vegetable powder or fruit powder in a finely divided form containing cell wall and/or fiber in an aqueous admixture followed by admixing starch and oil therewith.  
     
     
         13 . The method of    claim 12    wherein the first-admixing is at an elevated temperature to keep the microbial content as low as possible and the aqueous admixture is cooled before admixing starch and oil therewith.  
     
     
         14 . The method of    claim 13    wherein the elevated temperature is maintained at 80° C. for 10 minutes and cooling is at 40° C. or less.  
     
     
         15 . A method of making a food product comprising admixing the composition of    claim 1    with other ingredients to make the food product and heating to cause gelatinization of the starch thereby thickening the food product.  
     
     
         16 . The method of    claim 15    wherein the food product is a sauce.  
     
     
         17 . The method of    claim 15    wherein the food product is a soup.