Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
1998-12-10
2001-09-04
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
Reexamination Certificate
active
06284303
ABSTRACT:
FIELD OF INVENTION
The present invention relates to a vegetable based creamy food formulation and process. More particularly, it relates to a formulation of a universal creamy food, such as a condiment, utilizing vegetable matter, such as, for example, pumpkin, as a base.
BACKGROUND
In recent years, consumer trends show concern over health issues, such as fat content, etc., and a decrease in home preparation/consumption of meals utilizing high fat foods, such as condiments of the mayonnaise type.
Commercially available creamy foods, such as spreads, condiments, and the like, are formulated with combinations of oil, eggs, starches, gums, vinegar, etc. to provide for creamy texture, pleasant flavor and mouthfeel. Bosco et al., U.S. Pat. Nos. 4,273,790 and 4,273,795 disclose low-fat spreads which may use small amounts of pumpkin as an optional flavoring ingredient. However, no commercially available, and especially no shelf-stable, condiments formulated with vegetable matter as the main component, which is responsible for the product texture and mouthfeel are known to exist. For example, no creamy food using, specifically, pumpkin base, is known to exist commercially.
Therefore, there is a need for commercially available creamy foods using vegetable matter as a base, which is both low in fat and high in vitamins, all important parts of a healthy diet. For example, a vegetable based condiment as an alternative to conventional mayonnaise and other high fat spreads would be well accepted by the health conscious consumer. Moreover, a vegetable based creamy food that is texturally and organoleptically comparable to its conventional counterparts would be welcomed by consumers.
More specifically, there is a need for a commercially available creamy condiment, which uses vegetable matter as the main component, due to its low-fat and nutritionally rich qualities.
Accordingly, it is an object of the present invention is to provide a universal creamy food using vegetable matter as the main component imparting textural and organoleptic characteristics to the food.
Another object of the present invention is for the creamy food to be capable of being stored in fresh, refrigerated, frozen, or shelf-stable form.
Another object of the present invention is to provide a universal condiment spread utilizing vegetable matter, including but not limited to, pumpkin, squash, zucchini, tomato, potato, and beans as the primary ingredient.
Another object of the present invention is to provide a product with similar functionality of a creamy food, such as a condiment, but with nutritional benefits not currently available.
Another object of the present invention is to provide a condiment spread which is creamy and spreadable.
A further object of the present invention is to provide a low-fat and nutritionally rich vegetable base for a variety of food applications.
Other objects and features of the present invention will become apparent to one skilled in the relevant art by reference to the specification.
In the present specification and claims, all parts and percentages are by weight, unless otherwise specified.
SUMMARY OF THE INVENTION
These and other objects are achieved according to the present invention, which provides a vegetable based creamy food and a process for its production. The vegetable matter, which may be used in natural form, as puree, or as powder, is used as the main texture and mouthfeel imparting component. Vegetables such as pumpkin, squash, beans, zucchini, tomato, and potato may be used. The vegetable matter is preferably present in amounts of up to 78 weight %. The creamy food may further comprise oil and stabilizers and is suitable for storage in refrigerated, frozen, and shelf-stable form. Condiments, spreads, dips, dressings, sauces, marinades, vegetable toppings, pates, fillings for baked goods, beverages, soups, and soup enhancers are included among the creamy foods contemplated by the present invention.
Preferably, the creamy food is a universal pumpkin based creamy condiment, which in its broad aspects comprises pumpkin, oils, and stabilizers. The composition may further include one or more other vegetables such as squash, cucumber, zucchini, pepper, tomato, potato, beans, onions, and lettuce.
The process for producing a pumpkin based condiment comprises combining vegetable matter, fats, and stabilizers using means for allowing water to be released from the vegetables so as to evenly hydrate these and additional components. The process can be carried out in a kettle, colloid mill, press, or homogenizer and is preferably performed in a kettle with continuous recirculation.
DETAILED DESCRIPTION OF INVENTION
The vegetable based creamy food of the present invention is a product, prepared by the process of the present invention, which is made from main ingredients which are low or non-fat and nutritious. Creamy foods of the present invention include, but are not limited to, a wide variety of condiments, spreads, dips, dressings, sauces, marinades, vegetable toppings, pates, fillings for baked goods, beverages, soups, soup enhancers and bases or ingredients for a wide variety of other foods. Moreover, the invention enables the production of a wide variety of novel spreads and other creamy food products, which are not simulations of known products. The creamy foods of the present invention are intended to be made available commercially, and thus to be commercially processed. Surprisingly, it has been found that a condiment containing vegetable matter provides a healthier alternative without compromising functionality. Vegetable matter, as used herein, is intended to encompass vegetable matter including, but not limited to, pumpkin, squash, cucumber, zucchini, pepper, tomato, potato, onions, lettuce, and beans, including all varieties of these vegetables.
Various vegetables were evaluated for their smooth texture, creamy mouthfeel, ability to be flavored, and nutrition contributions. Vegetables including pumpkin, squashes of all types, including winter squash and butternut squash, cucumbers, zucchini, beans, white potatoes and sweet potatoes, as well as tomatoes were found to be acceptable for use as a base for creamy foods and suitable for imparting their texture to the food. These vegetables may be used individually or in combination with other vegetables. The vegetable matter may be used in fresh, retorted, or dehydrated form. The use of vegetable matter as the primary ingredient in combination with a low oil and starch content provides for a unique creamy texture and pleasant mouthfeel while providing positive nutrition.
The fat will preferably be present in amounts within the range of from about 0 to 40 percent based on the weight of the final product, such as a spread, and most preferably in an amount of from 10 to 20 percent of the weight of the spread. The term “fat” as used herein is intended to include all edible, fatty acid triglycerides regardless of origin or whether they are solid or liquid at room temperature. Typical of the vegetable oils, which are included, are the usual vegetable oils such as soybean oil, corn oil, cottonseed oil, peanut oil, safflower oil, sunflower oil, palm oil, and rapeseed oil. The preferred fats for use in the invention will comprise soybean oil, olive oil, corn oil, and butter. Most preferred fats are soybean oil and olive oil. The oils provide lubricity to the composition and keep the total moisture content low, which helps control or balance the acid and salt effects on microstability.
The use of stabilizers is essential to provide the necessary texture. These can be any of those known to the art for this purpose and will preferably be starches, gums, polysorbate 60 (an emulsifier), and the like and mixtures of these. Rice starch is the preferred starch, which acts as a binder and thickener. Examples of gums that may be used are xanthan gum and carageenan, which serve as thickeners. The stabilizer can be employed in any amount effective under the conditions of processing and with the particular ingredients. It has been found, however, that le
Liedl Frank
Rowe Ellen Harkabus
Tancibok Krystyna U.
Bestfoods
Hendricks Keith
Plotkin Ellen
LandOfFree
Vegetable based creamy food and process therefor does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Vegetable based creamy food and process therefor, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Vegetable based creamy food and process therefor will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2500285