Fuente: WIPO "tomato" FIELD: oil and fat industry; food industry.
SUBSTANCE: fat sauce, characterised in that it is obtained from tomato paste with 38% dry matter content, water, vegetable oil, granulated sugar, milk whey, table salt, salsa flavouring, garlic powder, dried onion powder, dry vegetable cream, monosodium glutamate, fermented egg yolk, emulsifier, citric acid, starch, cream flavouring, 35% acetic acid, xanthan gum, guar gum, cheese powder, Parmesan cheese flavouring, lactic acid, ethylenediaminetetraacetic acid (EDTA), sodium benzoate, potassium sorbate, paprika oleoresin colouring, beta-carotene powder, with the following ratio of initial components, mas.%: water 35-54, vegetable oil 13-42.504, tomato paste with 38% dry matter content 12-18, granulated sugar 3.5-9, whey 1-5, table salt 0.8-5.8, salsa flavouring 0.7-1.7, garlic powder 0.7-0.9, dried onion powder 0.6-0.8, dry vegetable cream 0.6-2, monosodium glutamate 0.6-1.4, fermented egg yolk 0.35-0.65, emulsifier 0.35-0.9, citric acid 0.25-0.55, starch 0.15-3.3, cream flavouring 0.15-0.45, 35% acetic acid 0.15-3.1, xanthan gum 0.13-0.17, guar gum 0.09-0.12, cheese powder 0.09-0.12, "Parmesan cheese" flavouring 0.09-0.12, lactic acid 0.07-0.45, EDTA 0.007-0.008, sodium benzoate 0.045-0.055, potassium sorbate 0.045-0.055, paprika oleoresin colouring 0.018-0.025, beta-carotene powder 0.011-0.013.
EFFECT: improvement of the organoleptic properties of the product, as well as increasing its nutritional and biological value.
1 cl