Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1999-02-03
2000-09-05
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426519, 426522, 426583, 426589, A23C 2106
Patent
active
061139696
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a water continuous dairy base product and to a process for preparing such product.
In the past decades, large groups of the population have changed their eating habits. Consumption of products such as mayonnaise, dressings, ice cream, dips, fancy desserts, spreads and cheeses, etc has increased dramatically while consumption of many more conventional foods has reduced. In parallel, physical activity has generally become less. As a result of these developments the diet of many people is more rich in fat and calories than is desirable.
One product, for example, the use of which has strongly increased, is creme fraiche. It is used for preparing e.g. dressings, dips, spreads and desserts as well as many warm dishes e.g. sauces. Although it is very suitable for such purposes from a sensoric point of view, it typically contains about 35% fat, while its protein content is only about 3%. It is an objective of the present invention to provide a product that can be used for similar purposes but that has a more balanced nutritional composition, i.e. more protein, less fat and less calories.
Such a product should be such that it can easily be stirred into food preparations and that it is easily spoonable.
Ideally it should not have syneresis. It is furthermore desirable for the product to be as natural as possible, containing little or no additives such as emulsifiers or stabilizers. The presence of such additives would limit the scope of applications for legal reasons and also because many customers do not appreciate the presence of such additives. We found that these requirements are difficult to meet. Products similar to creme fraiche tend to have high fat and dry matter contents and thereby high caloric values. Products with lower fat contents, like low fat fresh cheese type products, we found, did not give sensorically satisfactory results, in particular with respect to the mouthfeel of the products. Also the taste of such products tended to be too pronounced, notably too sour.
U.S. Pat. No. 4,655,127 describes a continuous process for producing products like Ricotta or cottage cheese comprising e.g. 20-30% dry matter, 10-13% protein and 4-13% fat. An ultrafiltration retentate from milk and/or whey is heated to the coagulation temperature, depending on the type of cheese to be made. After the heating, coagulant is dosed in line, e.g. lactic acid, at a pressure of 0.5 to 2.5 bar above atmospheric pressure. The pH then normally is 5.5-6.1. The resulting composition is mixed by subjecting it to an abrupt pressure drop, to atmospheric pressure, by means of a back-pressure regulator. The acidification step is combined with the drop in pressure. This causes cheese grain formation to occur. After the pressure drop the product is partially cooled, preferably to 60-70.degree. C. in about 20 seconds, packed, and cooled further. At the packing stage the product is a non-homogeneous mixture of liquid and grains.
U.S. Pat. No. 4,497,834 describes a process for preparing a processed cheese like dairy-based food product. Milk is condensed to the proportion of milk solids and water desired in the end product. The lactose content is reduced. Further fat may be added as well as other ingredients, e.g. acids e.g. to obtain a pH of 4.5-7.0, preferably 5.3-5.8. The mixture is gelled by heating but rennet may also be incorporated. Typically heating for 2-5 minutes at 80.degree. C. (175.degree. F.) is sufficient but longer heating may be applied. The product contains emulsifiers such as phosphates and/or citrates to prevent fat separation. To prevent moisture separation it is further desirable to include stabilizer, e.g. carrageenan, guar gum, etc. Subsequent to the heating, the product can be cooled and packed. Dairy food product thus prepared should be of semi-soft consistency that is capable of being sliced and retain its form. The moisture content of the product is typically 35-55% and the fat content 10-30%, but a wide variety of non-dairy materials may be incorporated in the product, e.g. honey, peanutbut
REFERENCES:
patent: 5358730 (1994-10-01), Dame-Cahagne et al.
Bodor Janos
de With Axel
Pratt Helen
Unilever Patent Holdings BV
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