Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1996-10-31
1999-08-17
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426570, 426573, 426576, 426586, A23C 9154
Patent
active
059391260
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND AND SUMMARY OF THE INVENTION
This invention relates to a food product and a method of making a food product.
The type of food product to which this invention is directed can be referred to as a settable dessert or a dessert product or it sometimes can be referred to as a mousse but while being similar the product of this invention is in fact none of these although for convenience it will be referred to as a dessert type product.
Many dessert type products are available in ready-to-use form but these have limitations either in relation to their long keeping ability, their ability to be frozen and refrozen without losing their structure and/or their ability to accept and integrate with fruit products which may have high acidity without losing their structure. Furthermore such existing commercial dessert type products do not have a richness or quality taste to be used directly in high class restaurants or to be sold in shops as a high class dessert.
It is an object of this invention to provide a food product and a method of manufacture of a food product generally of dessert type which at least to some extent reduces one or more of the problems expressed above or provides the public with a useful alternative.
This invention in one form can be said to reside in a method of making a food product which comprises the steps of aerating while cold one or more of the ingredients selected from cream, thickened cream, artificial cream or cream cheese to an extent that there is by reason of aeration a substantial overrun of the original volume of the selected ingredients, then adding dissolved gelatine as a hot solution to the cold aerated ingredients and mixing the aerated product with the hot gelatine solution and then allowing the resultant mixture to set.
In preference the method includes adding further ingredients selected at least from sugar, flavouring, fruit, fruit juice and water.
In preference the method can be further characterised in that the extent of overrun is within the range of from 10% to 40% of the volume of the original unaerated volume.
It is sometimes difficult to get up to 40% overrun but approximately 25% overrun is found to be ideal.
Best methods of manufacture of a food product in accord with this invention will now be given it being emphasised that the specific performance is not intended to illustrate the only way in which the invention can be achieved.
It will be useful to discuss the invention in general before the specific description will be given.
It has been previous conventional practice not to add hot gelatine solution to a cold aerated mix. I think this was on the presumption that such a step would result in a collapse of the aerated mix. What I have found instead is that with careful selection of quantities and proportions that the gelatine can set in a way which is different to anything I have previously known and there are significant advantages from this different result.
I think that the gelatine solution will initially follow the path of the existing cold ingredients which flow around the air bubbles. If the gelatine sets before the aeration collapses then the gelatine will have to have set with a structure that may resemble a fractured sponge so that the gelatine may be sinuous and tortuous.
In other words by introducing a hot (approximately 80 degrees Centigrade) gelatine solution into the aerated form of the cold (approximately 10 degrees Centigrade after the hot gelatine solution is added) mix of cream or cream like materials means that the gelatine while still unset can be distributed so as to follow the cellular shapes of the aerated materials and as such when it sets its structure will be perhaps sinuous and tortuous as a result.
This different structure of set gelatine from our experiments offers a number of advantages. If the resultant product is frozen then if as would be expected the liquid components of the mixture expand upon being frozen but with the body structure of the gelatine being sinuous and tortuous this means that such an action may not, unlik
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Australian Co-operative Foods Limited
Paden Carolyn
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