Soy flour in a sauce for starched based products

Details Soy flour in a sauce for starched based products Soy flour in a sauce for starched based products

A - Human Necessities

23

C

A23C 19/086 (2006.01) A23C 19/093 (2006.01) A23L 1/10 (2006.01) A23L 1/16 (2006.01) A23L 1/182 (2006.01) A23L 1/226 (2006.01) A23L 1/39 (2006.01) A23L 1/40 (2006.01)

Patent

CA 2357861

A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein- containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.

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