Abstract: Peak flavor protein rouxs having applications in food products such as gravies, sauces, soups, breadings, stuffings and as flavor carriers are produced from protein food sources such as protein concentrates from vegetable, animal, dairy, fish and foul food sources which when mixed with shortening and caramelized to a specific color yields a peak flavor roux caramelized protein. The protein roux exhibiting a peak flavor which is correlatable to a specific color is achieved as a result of mixing, heating, caramelizing and quenching of the protein food source and oil mixture upon reaching a specific color--peak flavor. In addition, a snack chip composition and a snack chip having reduced oil content is provided by utilizing the peak flavor rouxs in conjunction with power or particulate vegetable sources and processed by air baking of the chip materials resulting in a reduced oil peak flavor chip.

Abstract: A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the like with fats and oils under controlled conditions for producing roux, extracting the oil from the roux resulting in a food product having a definitive fried or peak flavor as can be correlated by the color of the food product. The substantially oil free food product has enhanced fried flavor and is most suitable as an interface coating through enhanced adhesion properties for raw vegetables and consumable meats. The dry powder food product having fried flavor can be utilized in a variety of foods, either as an ingredient or coating, producing a consumable food having fried flavor without the food being fried in oil.

Abstract: A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.

Abstract: A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.