Patent Grant
7658962
The invention relates to cooking creams. More particularly, the invention relates to non-dairy creams that are stable at cooking temperatures. Preferably, the cooking creams are whippable.
Cooking creams have become popular substitutes for dairy creams in part because a large number of people are either unable or unwilling to consume dairy products. Cooking creams also offer certain advantages over dairy creams, such as better shelf life and consistent quality and price. Cooking creams also commonly lack high temperature stability, which is an important characteristic for creams that are used in cooking.
The invention is a cooking cream that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.
The invention relates to edible oil-in-water cooking creams comprising about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.
A “cooking cream” composition, as the term is used herein, describes a cream that can be used for cooking at elevated temperatures; however, the term is not limited to creams of the invention that are used for other purposes, such as a cream used as a whip topping.
An “effective amount” of emulsifier is one that is capable of inducing the formation of a stable emulsion. Preferably, it also improves the rate and total aeration obtained. Preferably, the amount of emulsifier is about 0.1 to 2% by weight of the cream.
An “effective amount” of stabilizer is one that is capable improving the body and texture of toppings. Preferably, it can also reduce separation and aid in providing freeze-thaw stability. Preferably, the amount of stabilizer is about 0.01 to 2% by weight of the cream.
An “effective amount” of buffer is one that is capable of controlling the pH. Preferably, it also increases the stability of the cream. Preferably, the amount of buffer is about 0.05 to 2% by weight of the cream.
Preferably, a cream according to the invention comprises the following components:
More preferably, the cream comprises the following components:
More preferably, the cream comprises the following components:
The cream preferably contains about 10% to about 60% total solids, more preferably about 20% to about 45% total solids, more preferably about 30% total solids.
The protein component may also be selected from numerous sources. Sources include non-fat dry milk (low heat), non-fat dry milk (high heat), caseinates, whey protein isolates, butter milk powder, soy proteins, and milk protein concentrate. Preferred protein sources include non-fat dry milk, caseinates and butter milk powder. More than one protein component may be selected as desired.
The fat component may be selected from numerous sources. The term fat is not intended to exclude oils or to impart any meaning as to the physical state (i.e., liquid or solid) of the component used as the fat. The fat component may be selected from plant oils, such as soybean oil, sunflower oil, canola oil, palm oil, palm kernel oil, coconut oil, safflower oil, corn oil, olive oil, peanut oil and cottonseed oil; it may also be selected from animal fats, such as, lard, tallow, and dairy fat. Combinations of more than one fat is also possible in the present invention.
The fat may also be modified for use in the present invention. The possible modification includes fractionation, complete hydrogenation, partial hydrogenation and interesterification. Such modifications are well known in the art.
The stabilizer may also be selected from numerous sources. Sources include carageenan, locust bean gum, guar gum, xanthan gum, sodium alginate, carboxy methylcellulose, hydroxy propyl methyl cellulose, hydroxy propyl cellulose and modified cellulose. Preferred stabilizer sources include guar gum, locust bean gum and xanthan gum.
Numerous emulsifiers may be used in the present invention. Preferred emulsifiers include polysorbate 60, polysorbate 65, polysorbate 80, lecithin, steryl lactalates, monoglycerides, diglycerides, polyglycerides, sorbitan monosterate and diacetyl ester of tartaric acid. As is demonstrated in the examples given below, it is often preferable to use more than one emulsifier.
The starch component may also be selected from numerous sources. Sources of starch include corn, potato, maize, wheat, rice, tapioca and sorghum. One of ordinary skill in the art will appreciate that it is common practice to modify starches to enhance characteristics such as storability or purity. More than one starch may be used in the present invention.
Numerous buffers may also be used in the present invention. Preferred buffering salts include disodium phosphate, dipotassium phosphate, disodium hexaphosphate, and sodium citrate. More than one buffer may be used in the present invention.
In one embodiment of the invention, the cream is used as a cooking cream. In this embodiment, the invention is stable at about 90° C. for at least 5 minutes, preferably at least 10 minutes. The cooking cream is not only stable at high temperatures as an end-product, but also as it is being processed. The cooking cream is able to withstand an ultra high temperature (UHT) treatment of about 280-290° F. Production using UHT increases many favorable attributes, such as a longer shelf life. It should be apparent that the present invention may be made using means other than UHT, such as pasteurization, but may not have a marked increase in attributes.
In another embodiment of the invention, the cream is used as a whip topping. This aspect of the invention may consist of a base composition that is substantially free of sugar. Alternatively, the whip topping could contain sugar or other sweeteners. For the base composition, it is envisioned that consumers would add sugar to achieve desired sweetness and the whipped product would have an overrun of at least about 210%. Preferably, the topping is capable of an overrun of about 210-290%.
There are numerous components whose levels and types may be changed or added to the present invention to tailor it to the desires of the end user. Such components include emulsifiers to control overrun and whipping time, stabilizers to stabilize the emulsion and to achieve the desired texture, starch to give consistency to the cream, proteins for the dairy flavor and emulsification and buffer to control pH. pH is preferably maintained in the range of about 6.5-7.
In a preferred embodiment, the present invention is also either free of, or substantially free of, dairy fat.
The following examples are not intended to be limiting, but rather illustrative of some approaches taken and, of course, which may be varied in accordance with the spirit and scope of this description.
A 600 kg quantity of the above-described finished product was prepared according to the following procedure. A 437 kg quantity of water was metered into a steam-jacketed kettle with a medium agitator speed. 17 kg of premix (the premix contained (w/w) 35.39% starch, 46.02% maltodextrin, 5.31% guar gum, 7.08% mono and diglycerides, 2.65% locust bean gum and 3.54% disodium phosphate) were dispersed completely into the water. To this solution, 24 kg of butter milk powder and 1.2 kg of polysorbate 60 was added with a thorough mixing. 120 kg of melted palm kernel oil (165° F.) was then pumped into the kettle and mixed thoroughly. 0.9 kg of lecithin was then added. The resultant mixture was brought to 150° F.
This mixture was then preheated in a tube heat exchanger to a temperature of about 170-200° F. before UHT treatment of about 280-290° F., using either a steam injection or a tube heat exchanger. The mixture was flash cooled and homogenized in a two stage homogenizer (first stage: about 500 psi; second stage: about 1000 psi) and then finally cooled in two stages in a tube heat exchangers to a temperature of about 50 to 60° F. prior to packaging for storage at about 40 to 60° F.
The resulting product from Example 1 has creamy yellow/off white color, pourable consistency and creamy mouth feel. The product has (w/w) 27.9% total solids, 6.5 pH, 1.021 specific gravity, 475 Cp viscosity.
The product was tested for the performance on a refrigerated cake and in a refrigerated container. Product performed well for 5 days, according to typical standards known and used in the art, such as stability and spreadability. Additionally, rosettes were formed at an interval of 15 minutes for 1 hour and were observed for its sharpness, smoothness and firmness. Rosettes remained good for one hour.
The product was stable in cooking applications at 90° C. for 10 minutes. Moreover, the product has a shelf life of 180 days at 5-10° C. and 30 days at 27° C.
The following whipping test results were obtained:
A 600 kg quantity of the above-described finished product was prepared according to the following procedure. A 346 kg quantity of water was metered into a steam-jacketed kettle with a medium agitator speed. 17 kg of premix (the premix is comprised of (w/w) 35.39% starch, 46.02% maltodextrin, 5.31% guar gum, 7.08% mono and diglycerides, 2.65% locust bean gum and 3.54% disodium phosphate) were dispersed completely into the water. To this solution, 24 kg of butter milk powder and 1.2 kg of polysorbate 60 was added with a thorough mixing. 210 kg of anhydrous milk fat was then pumped into the kettle and mixed thoroughly. 0.9 kg of lecithin was then added. The resultant mixture was brought to 150° F.
This mixture was then preheated in a tube heat exchanger to a temperature of about 170-200° F. before UHT treatment of about 280-290° F., using either a steam injection or a tube heat exchanger. The mixture was flash cooled and homogenized in a two stage homogenizer (first stage: about 500 psi; second stage: about 1000 psi) and then finally cooled in two stages in a tube heat exchangers to a temperature of about 50 to 60° F. prior to packaging for storage at about 40 to 60° F.
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