Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Sugar or carbohydrate containing
Reexamination Certificate
1996-10-15
2001-03-20
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Sugar or carbohydrate containing
C426S089000, C426S100000, C426S101000, C426S104000, C426S293000, C426S302000, C426S306000, C426S307000, C426S572000
Reexamination Certificate
active
06203831
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to multi-layered food compositions and production thereof and particularly to a multi-layered dessert composition having a plurality of components including a heat-treated component inclusive of a mousse, creme, jelly and/or sauce.
In the chilled sector, multi-layer desserts are already available. They comprise various components, such as mousse and creme, which lie on top of one another.
It also already is known to coat bakery products with a chocolate layer. German Pat. No. 2 239 986 and its U.S. counterpart, U.S. Pat. No. 3,470,831, already relate to a process of this type. However, the apparatus which is used in accordance with this technology is a two-component nozzle, i.e., a nozzle which is operated by compressed air, and the process does not relate to multi-layer dessert technology.
SUMMARY OF THE INVENTION
The object underlying the present invention is to offer a multi-layer food composition, particularly a dessert, which comprises at least one heat-treated food component which comprises mousse, creme, jelly and/or sauce and which additionally comprises at least one brittle thin fat-containing composition layer, e.g., a chocolate, in order that the consumer, during consumption, on the one hand, experiences a cracking on penetrating the fat layer with a spoon and on the other hand, experiences a novel mouth-feel due to the parts of the fat-containing composition layer.
Accordingly, the present invention provides a process for preparing a multi-layer food composition, particularly a dessert, which is packaged in a container under ultrahygienic or aseptic conditions with ultrahygienic or aseptic machinery characterized in that in the packaging, a heat-treated food component having a Bostwick viscosity below 8 cm, which comprises a mousse, creme, jelly and/or sauce, is introduced into the container so that a portion of the container is filled, and a layer of a sterilized fat-containing composition mass, e.g. a chocolate mass, is applied onto the component by spraying the fat-containing composition mass under a pressure between 5 and 200 bar and at a temperature of between 20° C. and 60° C. to obtain a continuous fat-containing composition mass layer having a thickness of between 0.1 and 3 mm on the food component. The fat-containing composition mass may be a chocolate composition, and a further food component may be introduced onto the fat-containing composition mass layer so that two food components are separated by the fat-containing composition mass layer.
The present invention also provides a multi-layer food composition, particularly a dessert, comprising at least one heat-treated food component, which comprises a mousse, creme, jelly and/or sauce, and having a surface upon which is a continuous sterilized layer of a fat composition mass, including a chocolate mass, of a thickness between 0.1 and 3 mm, or two or more layers of the food components are separated by a continuous sterilized layer, or separate layers, of the fat-containing composition, e.g., a chocolate, of a thickness between 0.1 and 3 mm, and the food components have a Bostwick viscosity below 8 cm.
The product of the invention is intended to be offered in the chilled sector, and it should be consumed within 4 to 6 weeks of the date of manufacture.
DETAILED DESCRIPTION OF THE INVENTION
Various versions of the multi-layer dessert are to be contemplated, e.g. a first version, where there is only one food component which is layered with the fat-containing composition mass. The layer of fat-containing composition mass, e.g., a chocolate, is continuous, so that breaking of the layer can effectively take place during consumption. In a second version, for example, it is possible to have a layer of mousse and then a layer of chocolate, a layer of jelly, a new layer of chocolate and finally, the same mousse as mentioned above. All variations with various components are possible. In this case, it is necessary to have a continuous layer, so that the separation of the various components continues to be ensured even during storage and so that an additional cracking experience or mouth-feel results.
The thickness of the fat or chocolate composition layer is also critical. An excessively thin layer gives no feeling of breakage, and an excessively thick layer leads to too great an effort to break the layer with a spoon. It is therefore envisaged to have the thickness of the layer between 0.1 and 3 mm. Preferably the layer has a thickness of approximately 1 mm.
“Mousse” herein means a whipped milk fresh product. “Creme” herein means a milk phase containing gelating agents, such as a blancmange. “Jelly” herein means a fruit jam, and “sauce” denotes a milk phase or water phase which contains fruit and/or flavourings, such as vanilla.
All possible combinations, such as mousse/creme, mousse/sauce/mousse, pudding/sauce/pudding, come within the scope of the invention.
The food components must be heat-treated, i.e., they are either sterilized or pasteurized.
The respective food components must have a certain viscosity, in order that the layer of a chocolate or other fat-containing composition applied does not penetrate into this lower-lying component. The viscosity must also not be too high, otherwise smooth (even) filling is not possible. The Bostwick viscosity of the food components is below 8 cm. Bostwick viscosity is taken to mean the measurement of the flow path of a product on an inclined plane for 120 sec. at 20° C. This measurement is performed with an instrument from Kinematica AG (Littau, Switzerland). In the case of sauce, the Bostwick viscosity is in the vicinity of 8 and in the case of mousse, rather in the region of 2.
The fat-containing composition comprises vegetable fat, and if appropriate, cocoa powder, sugar and flavourings. Vegetable fat, e.g. a cocoa butter or hardened coconut fat, is present in the mixture in an amount of from 50 to 90%, that percentage, as are all percentages herein, being by weight. A chocolate composition used comprises a mixture of cocoa butter, cocoa powder or chocolate liquor, sugar and flavourings. The content of the cocoa butter is from 50 to 90% of the mixture.
The proportion of sugar in the chocolate or other fat-containing composition is up to 17%, including between 1 and 17%, and is preferably in the range from 2 to 3%. The sugar is liquid sugar.
In the case of the first version for preparing the multi-layer dessert, the filling line comprises a conveyor belt to feed the sterilized cups, a mousse filling station, a spraying station for the chocolate layer and a station for sealing the lid. In the case of the second version, in comparison with the above-mentioned line, additional stations must be provided for packaging the further mousse layers. In addition, a further spraying station must be included.
The chocolate or other fat-containing composition mass must be liquid during application, and for this reason, the temperature of this mass must be above the melting point, i.e., between 20 and 60° C. High pressure is employed, so that the spraying proceeds uniformly. The pressure must also not be too high, because of penetration and overspray. A pressure below 80 bar is preferably employed, and preferably, a pressure between 70 and 80 bar and a temperature of from 30° to 40° C. is employed.
Obviously, the entire line is under ultrahygienic or aseptic conditions.
The chocolate or other fat-containing composition mass is prepared by mixing the various ingredients of the composition to obtain a mixture. The mixture is dispersed and sterilized, usually at a temperature of approximately 125° C. for 5-10 min. The sterilized mass is then fed by a pump to a colloid mill or to a homogenizer to comminute the cocoa powder agglomerate. Filtration then follows.
The chocolate mass or fat-containing composition mass is then ready to be fed to the spraying system. In order to permit perfect spraying, care must be taken to ensure that a temperature above the melting point of the mass is always ensured in the feed system.
The spraying per
Eder Hans-Christian
Elhaus Bernd
Liebenspacher Franz
Nestec S.A.
Tran Lien
Vogt & O'Donnell, LLP
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