Cream

Details Cream Cream

2000-08-18

2003-09-02

Bhat, Nina (Department: 1761)

Coating processes

Direct application of electrical, magnetic, wave, or...

Plasma

C426S573000, C426S576000, C426S577000, C426S590000, C426S613000, C426S329000, C426S330300

Reexamination Certificate

active

06613400

ABSTRACT:

TECHNICAL FIELD
The present invention relates to a cream and in particular to one which floats on hot and cold beverages whilst maintaining its inherent stability and remaining immiscable with other liquids, whether hot or cold. The cream is particularly suited for use instead of conventional pouring cream.
Fresh cream is often used as a topping for both hot and cold cakes, puddings and desserts. Cream is similarly used as a topping on hot beverages particularly on coffee liqueurs. Ireland is famed for its Irish or Gaelic Coffee, which traditionally consists of a measure of Irish whiskey, sugar and strong black coffee, the solution stirred and topped off with slightly aerated heavy cream. Many permutations and combinations of this drink exist presently using multiple variations of spirits to be mixed with the coffee including: brandy (French Coffee) and vodka (Russian Coffee), to name but a few. The common factor between all of these liqueur coffees is the cream as a topping.
The signature of the liqueur coffee is a black layer of coffee topped with the white layer of cream. It takes a very skilled bartender to be able to apply the cream to the top of the beverage without it sinking into the black coffee below. The true flavour of the liqueur coffee is obtained by drinking the dark coffee and liqueur through the cream. Additionally, appearance is important. The cream should not mix into the coffee but should present a distinct layer. Ideally, there should be a black liquid topped by an almost white head or layer. In order for the cream to float it must be slightly aerated and therefore must be whipped. However, the shelf life of the cream is very short. Often, the cream sinks into the coffee destroying the colour and concept of this traditional drink. If the cream is over whipped, such as the cream that comes from a storage can which is often used on liqueur coffees, the cream is too stiff destroying the essence of drinking the coffee through the cream and the stiff cream quickly descends into the coffee below producing in any case an unsightly beverage which additionally does not provide the desired tasting experience.
An additional characteristic of cream which is not ideal is that when used on hot beverages such as coffee, the cream melts with the hot temperature. The properties of the melted cream do not at all resemble those of the fresh cream from the refrigerator. The cream is runny and not as flavourful.
Cream with its excellent taste and organoleptic feel, as with foods that are delicious, is high in saturated fats. Continual consumption of saturated fats has been shown to be involved in the development of degenerative diseases including cardiovascular disease, cancer, diabetes, multiple sclerosis (MS) and many more. Thus, it is now not considered wise to over indulge in saturated fats. Thus to frequently consume cream as a topping for drinks and desserts is not presently a popular thing to do where health is concerned. Therefore, it would be advantageous to provide a low fat cream topping.
In this specification, unless otherwise indicated, the term cream refers to an emulsion of fat globules encased in protein or a cream substitute that has the organoleptic mouth feel qualities of natural cream and can additionally contain alternative fat to milk fat, protein, emulsifiers and stabilisers.
The term “fluid gel” refers to a gel that has been sheared after setting, or during he process of setting.
The term “milk fat” refers to the fat that is unique to milk.
The term “fluid gelling agent” refers to the active ingredient which when mixed with water at concentrations sufficient to form a solid gel can subsequently be sheared to form a fluid gel.
SUMMARY OF THE INVENTION
The invention concerns a cream wherein the cream includes a fluid gelling agent, the fluid gelling agent is at a concentration sufficient to form a solid gel which is subsequently sheared.
The advantage of having a fluid gel present in combination with the cream is that it forms a matrix and essentially encapsulates the fat in the cream. This has the effect to confer the specific gravity properties of the fat to the gel enabling the cream to float on both hot and cold drinks.
Surprisingly, the cream containing the matrix formed around the fats does not melt when poured carefully onto a hot beverage. The matrix formed, encapsulating the fats, protects the fat from the heat of the hot beverage. Additionally, the matrix also protects certain gelling agents with melting points lower than the temperature of a hot beverage from melting due to the formation of a complex between the gelling agent and the cream or milk protein conferring a resistance to heat.
In a preferred embodiment, the concentration of the gelling agent present is greater than 0.05% by weight and does not exceed 2% ideally the concentration is greater than 0.15% by weight and does not exceed 0.3% by weight.
There is a minimum concentration of gelling agent necessary.
In one embodiment, the gelling agent is a hydrocolloid gelling agent. In another embodiment, the gelling agent is selected from the group comprising: gellan gum; pectin; agarose; carrageenan; locust bean gum, agar and other hydrocolloids, or combination of hydrocolloids that form stable fluid gels. It is advantageous to use hydrocolloid gelling agents as they successfully product stable fluid gels.
In a preferred embodiment of the invention, the fat content is preferably between 10% and 40% by weight, most preferably 18-40% and ideally 22 to 30%.
The presence of the matrix encapsulating the fat enables the inclusion of fat to high levels. It also enables the reduction of the fat to low levels, without affecting the organoleptic or mouth feel quality of the cream.
In an especially preferred embodiment, the fluid gelling agent is heat resistant or forms a complex with the cream or milk protein which confers heat resistance. This confers the properties as previously discussed of enabling the cream to float on hot liquids without melting.
In another embodiment of the invention, an emulsifier is not required.
Ideally, suitable flavourings can be added to the cream and in many instances, the cream further comprises a sequestrant which sequestrant, for example, can be chosen from sodium citrate, sodium hexametaphosphate, and EDTA, or indeed any other suitable sequestrant.
Almost certainly, many creams according to the present invention will have additional fat chosen, for example, by the additional of animal fat, vegetable fat or indeed vegetable oil. Again, additional protein such as chosen from one or more of whey protein concentrate, sodium caseinate, potassium caseinate, soya protein, egg albumin and hydrolysed gelatins may be added.
In many instances, an emulsifier will be added to the cream and suitable emulsifiers are, for example, sodium stearyl lectylate (SSL), lacithin, lecithin derivatives, and glycerol monostearate (GMS).
Further, the invention provides a method of preparing a cream comprising adding to liquid milk containing saturated fat, a fluid galling agent and then, forming a gel and subsequently shearing the gel to form a liquid. Depending on the type of gelling agent, it may or may not have to be hydrolysed prior to mixing with the milk. Emulsifiers may be used prior to formation of the gel. Suitable emulsifiers have been listed above.
Ideally, the gel is homogenised and subsequently the cream product is pasteurised or subject to ultra high temperature heat treatment (UHT). In formation of the cream product, sequestrant is often added which sequestrant can be chosen from very suitable sequestrants. Again, additional fats and protein can be added in the manufacturing process.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The invention will be more clearly understood by way of example with reference to the following description and examples.
The cream is made in two separate operations or parts. In Part 1, the gelling solution is made separately to the rest of the product and added as a hot liquid to the rest of the solutions prior to UHT heat treatment or pasteurisa

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