Continuous process for preparing a whipped-cream topping dessert

Details Continuous process for preparing a whipped-cream topping dessert Continuous process for preparing a whipped-cream topping dessert

1975-06-13

1976-07-06

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

A23G 300

Patent

active

039682676

ABSTRACT:
A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.

REFERENCES:
patent: 2868653 (1959-01-01), Diamond
patent: 3434848 (1969-03-01), Katz
patent: 3579355 (1971-05-01), Wyss et al.
patent: 3582357 (1971-06-01), Katz

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