Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Reexamination Certificate
2000-12-07
2003-09-02
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
C426S589000
Reexamination Certificate
active
06613375
ABSTRACT:
FIELD OF THE INVENTION
The present invention is directed to a culinary product with creaming power that exhibits high stability when subject to industrial and/or home freezing/thawing and/or heating processes. The invention is also directed to the process for manufacturing the culinary product.
BACKGROUND OF THE INVENTION
EP 0173646 describes a thickening food product provided in a form that can be divided into portions in the sterilized state. The process for manufacturing the product involves preparing a roux by sterilizing a mixture of fat and starchy product, wherein the starch is not pregelatinized, and then homogenizing the roux with a sufficient quantity of sterile water.
EP 832566 describes a sauce based on cheese and starch and a process to manufacture the sauce. In the process the ingredients are homogenized at a temperature less than the temperature for gelatinization of starch.
JP 63007757 describes a method for manufacturing a creamy emulsion having good heat resistance. The emulsion contains an emulsifier and a freezing agent.
GB 2220125 describes a deep-frozen creamy product consisting of a starch-containing aqueous phase and a dispersed fatty phase. The product contains at least one freezing point depressant and one water activity depressant and the size of the fat particles is set at a maximum of 10 microns.
JP 63267250 describes a process for manufacturing a sauce by high pressure homogenization of a mixture containing starch and fat but requiring emulsifiers to confer good stability on the product.
WO 9848639 describes a method of reducing calories and/or fat in a food product by applying a sudden and brutal variation in pressure to the food product. The aim and result of the process are different and far removed from the production of a creamy product.
WO 9831240 describes a process for preparing a texturing agent composed of a mixture of starch, water, and protein. The mixture is heated to gelatinize the starch and at least partially denature the proteins. The resulting mixture is then subjected to a mechanical treatment to reduce the size of the particles. The process does not use fat and does not involve an emulsion. Indeed, it is a problem to ensure the stability of mixtures when they include fat.
Until now, creamy and/or unctuous food/culinary products of the sauce or cream type were obtained using flavoring and texturing ingredients such as butter, creme fraiche, eggs, cheese and the like. The use of such ingredients results in sauces that have a rich and unctuous texture and a high fat content. The production cost of the ingredients, however, is high. Moreover nutritional considerations have made it desirable to try and reduce the amount of fat by replacing it, in part, with substitutes such as modified starches and other hydrocolloids that have organoleptic properties similar to fat. Moreover, emulsifiers are often added in order to facilitate the emulsification of oil-in-water or water-in-oil type sauces and to confer increased stability on them.
Furthermore, during various industrial and/or home technological treatments such as freezing, thawing, and heating, traditional products (i.e., those with a high content of fat of the butter and/or cream type) do not have sufficient stability and syneresis, precipitation, and aggregation can occur which are not acceptable to consumers who use the products. Accordingly, by reducing in the quantity and quality of the fat, using modified starches, and, in particular, using dietary emulsifiers and surfactants it is possible to partially remedy such defects.
SUMMARY OF THE INVENTION
The invention relates to a process for manufacturing a food product with creaming power. The process involves combining pregelatinized starch, fat, water and vegetable or animal pulp without added emulsifiers to provide a mixture; and subjecting the mixture to at least one high-shearing mechanical treatment at a homogenization pressure of about 150 to 600 bar to provide a food product having a fluid and unctuous texture.
The starch may be a modified starch and the process may further include freezing the food product. The freezing may be conducted simultaneously with the high-shearing mechanical treatment or after the high-shearing mechanical treatment.
The fat may be present in an amount of about 1 to 25 percent by weight, the pregelatinized starch in an amount of about 2.5 to 14 percent by weight, and the vegetable or animal pulp in an amount of up to about 55 percent weight. The process may further include the step of adding to the mixture one or more of non-fat milk solids in an amount up to about 10 percent by weight, egg white or yolk solids in an amount up to about 5 percent by weight, or cheese in an amount up to about 40% by weight or one or more of proteins in an amount up to about 20 percent by weight, fibers in an amount up to about 10 percent by weight, or minerals in an amount of up to about 2 percent by weight. The protein may be one or more of caseins, serum proteins, proteins of leguminous plants, or plant protein isolates and the fibers may be one or more of inulin, oligofructose, or vegetable meal.
The water contained in the food product may be added in a first amount before the high-shearing mechanical treatment and in a second amount after the high-shearing mechanical treatment. All or part of the water may be replaced with one or more other aqueous based fluids.
The fat may be one or more of groundnut oil, sunflower oil, olive oil, palm oil, butter oil, butter, or margarine and the starch may be one or more starches obtained from wheat, maize, potato, yam, cassava, or rice. The plant pulp may be obtained from one or more of carrots, onions, tomatoes, green beans, sweet peppers, mushrooms, maize seeds, cabbage, broad beans, apples, pears, grain, nuts, or hazelnuts and the animal pulp may be obtained from one or more of beef, lamb, pork, ham, chicken, anchovy, salmon, or sardine.
The invention further relates to a food product prepared according to the method of the invention. The food product may have a degree of overrun of about 40 to 120 percent.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention provides a process for manufacturing a culinary or food product with creaming power using inexpensive basic ingredients such as oil, vegetable or animal pulp, starch, and water, whose fat content is reduced compared with similar standard products. The food product of the invention exhibits improved stability to freezing/thawing and/or heating and the product does not include emulsifying agents and/or other emulsion stabilizers.
The phrase “improved stability to freezing/thawing and/or heating,” as used herein means that there is no texture modification and that the emulsion is stable after several freezing/thawing cycles or heating/cooling cycles.
The phrase “emulsifying agents and/or other emulsion stabilizers,” as used herein means any material that can be added to a mixture of two immiscible liquids to form a stable dispersion of the one liquid in the second immiscible liquid. Representative emulsifiers include, for example, mono and diglycerides and fatty acids esters.
The phrase “creaming power,” as used herein means that the product shows a texture, thickness, and, in particular, mouthfeel, similar to a product containing fat in an amount of about 40 to 50 percent and, in particular, when the fat is in the form of one or more of butter, cream, egg, or cheese. Typically, with the culinary product of the invention this creaming power can be obtained with a fat or oil content as low as about 5 to 6 percent.
The process for manufacturing a culinary product with creaming power involves subjecting a mixture of pregelatinized and/or swollen starch, vegetable or animal pulp, fat, and water to at least one high-shearing mechanical treatment until an unctuous and creamy texture is obtained. The product of the invention is a homogeneous matrix without any visible or mouth-perceptible particles; the fat is perfectly emulsified and stabilized by the pregelatinized starch and fibere resulting from vegeta
Monnois Sophie
Moreau Jean
Hendricks Keith
Nestec S.A.
Winston & Strawn
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