Low-density food product comprised of honey mousse, and producti

Details Low-density food product comprised of honey mousse, and producti Low-density food product comprised of honey mousse, and producti

1988-03-28

1989-07-18

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426659, 426613, 426572, A23L 108

Patent

active

048492400

DESCRIPTION:

BRIEF SUMMARY
The invention relates to a light food product, specifically a honey mousse consisting of a stable dispersion of very small bubbles of air or of an inert gas in melted uncreamed honey containing at least one stabilizer and one expansion agent, this mousse having a density that is lower than 0.7. This mousse has a consistency that is firm, non-flowing, but soft and velvety, and can be spread easily, for example, on bread. The term "uncreamed" means that it is a liquid honey without any microcrystalline stage consisting of the sugar of crystallized honey. The invention also relates to a process for preparing this type of honey mousse.
It seems that this type of foamed honey is not found in prior art. Thus, U.S. Pat. No. 3,976,803 describes a mousse comprising approximately by weight 50% of a 3-97 : 97-3 mixture of syrup of glucose and of syrup of maltose and 50% dextrose or a mixture of dextrose and sucrose.
Moreover, the U.S. Pat. No. 1,686,556 text describes a honey emulsion (or substances similar to syrups) with egg whites, this emulsion occurring in the form of a cream or paste to be spread on crackers or slides of bread or to be used for the icing of cakes and for the filling of pastry. This type of creamy emulsion is obtained by beating honey with egg white, preferably at approximately 80.degree. C. (180.degree. F.). This egg white may be in the form of an aqueous, unbeaten egg white solution or in the form of an egg white that was first beaten stiff. The density of this cream, however, is not lower than 0.7 and furthermore, it is an emulsion that was obtained by beating honey in the egg white and not a mousse, as in the case of the present invention.
The U.S.-A 2,052,358 patent text describes a creamed honey mousse obtained by beating a honey containing microcrystals of dextrose with air, the formation of which is aided by a previous chilling. This is a light, solid product, similar to a fondant, of a density in the order of 0.75 which, in order to be used, can be softened by heating. It may, by the way, contain egg white and pectin and its water content is less than 20%.
The honey mousse according to the invention, in contrast, does not represent a rigid structure before being softened by heat. Its consistency, although firm, is soft and velvety even at temperatures that are lower than room temperature (for example, between 10 and 20.degree. C.), and it has no tendency to run like ordinary liquid honey. Its consistency appears somewhat like that of mayonnaise.
As a stabilizer of the present mousse, polysaccharides may be used as structure additives, for example, tragacanth, xanthane and other similar gums; pectin as well as polypeptides or proteins, such as gelatin. Generally, the amount of stabilizer used in the present mousse is in the order of 0.1 to 1.5 percent in weight, preferably 0.3 to 0.7%, but these amounts may be exceeded in one way or another, if this is necessary in certain special cases.
The present mousse contains one or several expanding and foaming agents to be selected among egg white and the hydrolysates of protein used in the food industry, for example, hydrolysates of vegetable proteins, such as those of the soybean, or hydrolysates of animal protein, such as casein. Foaming agents of this type may be procured under the names of Hyfoama [Ledering (The Netherlands)] or Biambel [BEL Industries, France], among other similar products. With respect to the egg white, powdered egg white that is dissolved in water according to conventional methods, or fresh egg white may be used. The amounts of foaming agents contained in the present honey mousse are in the order of 0.1 to 1.2% in weight of the dry product with respect to the original honey, preferably from 0.3 to 0.6%, although, if necessary, these amounts may be exceeded in certain special cases.
In the natural state, honey always contains a certain amount of water.
The present mousse preferably contains an amount of water (with respect to the solids of the original honey) in the order of 20 to 30%. If, in general and as a result of its

REFERENCES:
patent: 2052358 (1933-03-01), Lund
patent: 2295274 (1942-09-01), Walker
patent: 3366494 (1968-01-01), Bower
patent: 4004040 (1977-01-01), Puta
patent: 4232494 (1980-11-01), Blake

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