Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1995-11-22
1997-12-16
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426519, 426521, 426585, 426602, 426803, A23L 300
Patent
active
056982542
DESCRIPTION:
BRIEF SUMMARY
Coconut cream, i.e. the emulsion obtained by extraction of comminuted coconut kernel (with or without addition of water), is a well-known product in tropical areas like Indonesia, Thailand, Philippines etc. So far, these creams were mainly hand-made from fresh mature coconuts. This technique, however, is time-consuming and inefficient while the product obtained had to be used immediately and, as it cannot be stored properly, rapid deterioration occurs upon storage at ambient temperature.
BACKGROUND OF THE INVENTION
In the past, attempts were made to prepare canned, pasteurized or sterilized coconut creams. Although such treatments improved the shelf life, the temperatures applied in such treatments resulted in an unacceptable off flavor and unacceptable phase separation of the emulsion making the products less acceptable to the consumer.
We have therefore conducted a study to see whether it is possible to prepare a coconut cream alternative that could be sterilized so that the sterilized products would have a long shelf life while the properties of the sterilized composition would still be similar to those of fresh coconut cream.
SUMMARY OF THE INVENTION
We have found compositions that could stand a UHT treatment (=sterilization) while their emulsion properties, such as emulsion stability at ambient temperature and viscosity, but also their color and flavor are similar to those of fresh coconut cream.
Therefore, our invention is concerned with sterilized, water-continuous fat emulsions comprising 70.degree. C., shows flocculation of at least the protein component. The flocculation was measured, according the following technique;
The basis of the technique is to heat a diluted (15%) sample in either de-ionized, tap or hardened water (with Ca.sup.2+) at 85.degree. C. The oil droplets flocculate and rise to the top of the sample. The lower layer is then separated and the % flocculation is then given by the expression: ##EQU1## where .phi.* is the % cream remaining in the separated lower layer of the heated sample, and .phi. is the % cream in the separated lower layer of an unheated sample (control).
The % cream remaining in the separated lower layer is measured by measuring the turbidity of a 0.25% dilution of sample in water and comparing it with a calibration curve of % cream (diluted in water) vs turbidity. The precise details of the test regime are: dilution: 0.005%, 0.025%, 0.1% 0.2% 0.25% and 0.3%. (type CT 210). constructed. turbidity and reading off the % cream from the calibration plot. composition. (containing Ca.sup.2+) into a beaker. the upper flocculated layer. (Whatman 541) into a clean flask. and making up to 100 ml with de-ionized water (total sample dilution is now 0.25). calibration curve. ##EQU2##
As fresh coconut cream, upon heating, displays rapid development of a certain amount of floculation owing to aggregation and flocculation of the protein component of the cream, it was important that a similar flocculation should occur with the coconut cream alternatives.
DETAILED DESCRIPTION OF THE INVENTION
Therefore, it is important to apply protein compounds that flocculate upon heating above 70.degree. C. Although many vegetable and animal proteins display such flocculation, only those proteins could be used that did not result in an unacceptable off taste of the product upon sterilization.
Suitable proteins are therefore selected from the group consisting of whey protein, coconut protein, soy protein, pea protein, sunflower protein, cottonseed protein or other vegetable storage proteins and, caseinate, or mixtures thereof. Very good results were obtained by applying a mixture of at least two protein compounds of above group. It was further found, that upon application of caseinate as protein the best results were obtained, when the emulsion simultaneously comprised at least 10 ppm, preferably at least 50 ppm of a multi-valent metal.
The nature of the fat component is not very critical. In fact, any natural or synthetic fat component derived from vegetable sources can be applied. The
REFERENCES:
patent: 4748028 (1988-05-01), McKenna et al.
patent: 5190781 (1993-03-01), Van Heteren et al.
patent: 5290581 (1994-03-01), Campbell et al.
Campbell Iain James
Moriarty Evelyn Mary
Sibuea Yenni
Pratt Helen
Unilever Patent Holdings B.V.
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