Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1985-09-09
1987-03-03
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426613, 426586, 426491, 426492, A23C 1314
Patent
active
046474650
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a whippable, non-homogenised cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, for its preparation.
It has been known for many decades that cream having a fat content of at least 30% by weight can be whipped to give whipped cream. Although, because inter alia of the great dependence of the whipping device used, there are no standard requirements in respect of the whipping properties of fresh whipping cream, it is nevertheless generally assumed that a cream of this type should have the following properties: 7.degree. C., not more than 10 g after 3 hours
Market research has revealed that there is a need for a whippable cream having a fat content of 20 to 30% by weight, the properties of which after whipping meet the above requirements as far as possible.
"Deutsche Molkerei-Zeitung" 1742-1743 (1973) discloses a method in which a whippable cream with a whipping percentage of at least 100% and in which very little serum separation takes place after standing for 2 hours, is obtained by mixing 2 parts of cream having a fat content of 34% by weight and a pH of 6.6 to 6.7 with 1 part of skim-milk which has a pH of 6.5 to 6.6 and which is inoculated with a lactic acid-forming acid starter and incubated till a pH of 5.6 was achieved.
The fat content of the mixture then was 23 to 23.5% by weight, while the pH was 6.16 to 6.22.
According to this publication, seven (A up to and incl. G) tests have been carried out. Of these, Tests A up to and incl. D are not suitable for use on a commercial scale since the use of unpasteurised cream and/or of skim-milk in a commercial product seems unjustifiable. Tests E up to and including G have been carried out by mixing soured skim-milk which was obtained by inoculating and incubating at 45.degree. C. with a deep-frozen yoghurt culture, to a pH of 5.7, with cream having a fat content of 41.2% by weight. Said mixture had a fat content of 25% by weight and a pH of 6.2. Variants E up to and incl. G were prepared by using this mixture. Blank (cream+non-soured skim-milk), 10 minutes at 60.degree. C., thereafter brief heating at 90.degree. C., followed by cooling. heating at 90.degree. C., followed by cooling. cooling. cooling.
RESULTS
After storage at 7.degree. C. for 3 days, the samples were whipped using a Philips handmixer HM 3060 (Setting 2). product could not be whipped. whipped cream was much too soft and too light. The taste of the whipped cream was unacceptable. that of sample E. Taste as for E.
Accordingly, the whipping properties of a cream obtained by this method are not comparable with those of whipped cream. Moreover, the taste of the soured cream was different.
It has been found that a whipped cream having a fat content of 20 to 30% by weight and properties which are well comparable with those of whippable creams having a fat content of more than 30% by weight can be obtained by dispersing at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, a binder based on starch, at least one organic and physiologically acceptable acid and a carragheenate as a stabiliser, in milk, while stirring thoroughly, and by combining amounts of this dispersion(s) with an amount of non-homogenised cream such, that the mixture has the desired fat content of 20 to 30% by weight, the content of emulsifying agent and of binder is 0.2 to 0.4% by weight in each case, the content of stabiliser is 0.03 to 0.06% by weight and the pH is at the desired value.
The method is preferably carried out as follows: stirrer; that the fat content of the cream is standardised to 25%; pasteurized for 30 seconds at 115.degree. C. in a blade pasteuriser, and cooled to below 10.degree. C.; it is packaged into beakers and st
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Provily Zeger
van de Ven Martinus J. M.
Hunter Jeanette
Melkunie Holland B.V.
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