Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2002-12-24
2003-09-16
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S580000, C426S662000, C426S663000, C426S664000, C426S519000, C426S522000
Reexamination Certificate
active
06620451
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to cream formulations, and particularly it relates to recombined cream formulations which may be used in the commercial manufacture of frozen cream-based sweet confections such as, particularly, ice cream. The present invention provides both a formulation and a method of making the same.
BACKGROUND OF THE INVENTION
The present invention lends itself particularly to the commercial production of frozen desserts such as ice cream. The recombined cream formulation of the present invention may also find utility in other frozen dessert products that are cream-based—such as soft ice cream toppings, bakery whips, and the like.
The history of ice cream is long, and colourful. It has been suggested that ice cream was introduced to Europe in 1295, when Marco Polo returned to Italy from the far east carrying a recipe for a frozen dessert that included milk. In 1813, Dolly Madison served ice cream at the Inaugural Ball of her husband, United States President James Madison. Commercial production of ice cream was begun in the United States in 1851, when a Baltimore milk dealer, Jacob Fussell, established an ice cream factory. The first commercial ice cream factory in Canada was established in 1893, in Toronto, by William Neilson.
The standards of the United States food and drug administration require the ice cream shall contain at least 10% milk fat by weight, and at least 9% of non-fat milk solids. Typically, ice cream will contain 10% to 16% by weight of fat and from 9% to 12% by weight of nonfat milk solids, together with 11% to 17% sucrose or equivalent for sweetness. Emulsifiers are used, such as egg yolk, and other stabilizers such as corn starch may also be employed. A principal constituent of ice cream is air. The presence of air means that ice cream has a lower specific gravity, or lower density, than the components from which it is made; and typically the increase in volume is referred to as overrun, and may be in the range of from about 80% for high quality products, up to about 200% for low priced, economy or “no name” ice cream products.
That is, a formulation to determine overrun such as the percent calculation of a measurement of the volume of the ice cream minus the volume of the mix divided by the volume of the mix, will result in a calculation showing overrun.
For example, 100 liters of an ice cream mix would make 180 liters of ice cream, with an overrun calculation of 80%.
Another calculation for overrun is made by determining the net weight of the mix minus the net weight of the product divided by the net weight of the product—when the net weight of the mix and the net weight of the product have been carefully determined in exactly the same volume—which again provides a calculation of overrun which is typically expressed in percentage.
For example, 500 ml of ice cream mix may weigh 550 g; and the weight of 500 ml of the manufactured ice cream might be 305.6 g. The difference in weight is 244.5 g; and it will be seen that the calculation of 244.5/305.6, expressed in percentage terms, gives an overrun value of 80%.
A typical formulation for vanilla ice cream might be as follows:
3.4% milk
52.1% by weight
30% cream
27.3% by weight
NFDM milk
3.9% by weight
granulated sugar
16.1% by weight
stabilizer/emulsifier
0.4% by weight
extract of vanilla
0.2% by weight
The milk fat contribution from the milk is 1.8% by weight, and of the cream is 8.2% by weight, giving a milk fat constituent of 10%. The MSNF component is provided by the milk (3.4%), by the cream (1.7%), and by the NFDM milk (3.8%); for a total MSNF constituent of 10%.
Note:
MSNF means Milk Solids Not Fat.
NFDM means Non Fat Dry Milk.
In commercial preparation of ice cream, the ice cream mix may be prepared in advance of the actual manufacture of the ice cream, including its freezing. Since ice cream is one of the food products for which a complete listing of the ingredients is not required on the package label, there may be considerable variance among ice cream mix formulations depending on their richness, their flavouring ingredients to some extent, and the source and reputation of the manufacture.
However, for consistency of ice cream production, and so as to comply with FDA and Canadian regulations and requirements—which are similar if not identical, in many respects—careful preparation of the ice cream formulation is necessary.
Because there is a tendency of hydrocolloids to form lumps, the use of such products as commercial stabilizers is such that the sugar and stabilizer may be dry blended before the formulation is mixed. However, stabilizers work best if they are permitted to hydrate in water for a short time before being added to a mix; and thus, sugar syrups work well for controlled hydration of stabilizers.
Typical stabilizers which are commercially employed include fermentation products such as xanthan, curdlan, and dextran; natural tree exudates and extracts such as gum arabic, gum karaya, and gum tragacanth; seed extracts such as algintas, agar, carrageenan, and furcellaran; plant and seed extract such as pectin, locust bean gum, and guar gum; and synthetic cellulose and derivatives of cellulose including carboxymethylcellulose and methylcellulose.
In ice cream formulations, the MSNF component contains the proteins (caseins and whey proteins), and the carbohydrates (lactose) which are found in milk.
Typically, 55% to 64% of the ice cream formulation is water, which comes from the milk constituent—usually skim milk.
Thus, typical commercial production of ice cream calls for a composition which includes: a concentrated source of milk fat, usually cream or butter; a concentrated MSNF component, usually evaporated skim milk or skim milk powder; sugars including sucrose and “glucose solids” which may be derived from the partial hydrolysis of corn starch; and milk.
The fat component adds richness of flavour, it contributes to a smooth texture of the ice cream, and lubrication to the palate as the ice cream is consumed. The MSNF component also contributes to the flavour, but particularly its purpose is to provide body and texture of ice cream by contributing body and enhancing the ability of the ice cream to hold air. Of course, sugars provide sweetness and palatability, and may enhance the perception of various fruit flavours if added. As well, sugars, which include the lactose from milk components, will contribute to a depressed freezing point so that the ice cream will, in fact, have some unfrozen water associated with it even at low temperatures in the range of −15° C. to −18° C. Otherwise, the ice cream is too hard to scoop.
Commercial manufacturers of ice cream have found it to be price advantageous—contributing to lower cost of production and therefore either to higher profits, lower market prices, or both—to use butter together with skim milk as the principal constituents of their ice cream formulations. In such circumstances, typically the butter is melted and introduced to a mixture of milk solids or condensed skim milk together with additional flavours, fruit, sugars, stabilizers, and so on.
However, it has been noted that there is a limitation to the amount of butter that can be added as a percentage of total fat in an ice cream formulation, because the cream may curdle due to a lack of inappropriate emulsifier in the formulation.
Accordingly, emulsifiers such as egg yolk may occasionally be used, especially in so-called French Vanilla ice creams and the like.
Of course, the use of lecithin—a naturally occurring phospholipid—as an emulsifier, is well known. However, when skim milk or condensed skim milk is employed in the production of commercialized cream, which is a common occurrence, there is very little, and usually no naturally occurring phospholipid present in the ice cream formulation because it has been removed during the preparation of the skim milk or condensed skim milk. Moreover, lecithin appears only in very small quantities, in butter; the lecithin becomes a component of churned buttermilk, which is a natural by
(Marks & Clerk)
Wong Leslie
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