Patent Application
20080032026
The novel features which are believed to be characteristic of the present invention, as to its structure, organization, use and method of operation, together with further objectives and advantages thereof, will be better understood from the following discussion.
The formulation of the precursor for a whippable dessert topping or filling in keeping with present invention has been provided above. However, to reiterate what that formulation is, for purposes of the present discussion, it is as follows:
Some discussion of each of the constituent components of the formulation is now given. First, it has been noted that the water phase of the formulation in keeping with present invention may comprise bovine-derived water which is typically skim milk, whole milk, or buttermilk which has been derived from a butter chum. Mixtures and combinations of those may also be employed. Alternatively, it has been noted that the water phase may be substituted by specially treated water which has been so treated so as to have a pH and mineral content similar to the water constituent of bovine-derived water, and to which skim milk or buttermilk solids have been added to the same extent as they will occur in ordinary skim milk. It is this water phase to which the other ingredients which comprise the dairy fat/solids phase are mixed and blended. In all events, the water phase has 3% to 12% by weight of dissolved skim milk or buttermilk solids therein.
The dairy fat constituent of the dairy fat/solids phase is chosen from the group consisting of butterfat, dairy cream, and mixtures thereof, and will provide SFI characteristics similar to those of natural butterfat, namely:
Thus, the dairy fat constituent will have significant solids content at 10° C. and zero solids content at 40° C. Accordingly, the remaining constituents which comprise the dairy fat/solids phase of the formulation in keeping with present invention may be melted and dissolved into the water phase at elevated temperatures. Then, upon homogenization and cooling, a whippable product which, upon whipping, will have a mouth feel similar to that of whipped cream, is provided.
It is a provision of the present invention, therefore, no matter what the source of dairy fat may be the butterfat constituent thereof will be standardized so as to provide the SFI characteristics noted above. In other words, if the water phase comprises whole milk—which typically has about 3.5% fat as opposed to dairy cream which may have up to 35% fat—a suitable adjustment which is well known to those skilled in dairy fat arts would be made so as to arrive at a formulation which comprises 12% up to 35% by weight of dairy fat. Also, as noted, the dairy fat constituent may be derived from butterfat—typically, unsalted butter—or dairy cream, and combinations thereof, so that of the dairy cream is derived from whole milk it will enter into the calculation of the formulation so as to result in a standardized fat content. As to be noted hereafter, that fat content may be chosen so as to provide so-called “low fat” formulations, or formulations that emulate real whipping cream having 35% butterfat content.
The addition of the remaining solids provides for the necessary sweetness, flavor, stability, and shelf life of the precursor formulation and/or the whipped dessert topping or filling which is produced therefrom. The purpose of the sugar and salt, and flavor, is self-evident; the purpose of the lecithin, gums, and emulsifier is to provide for shelf life and stability. These additional constituents, however, do not affect the storing or eating characteristics of the product. Moreover, the specific choice of flavor, gums, and emulsifier, is beyond the scope of the present invention but it will be evident to those skilled in the art that any suitable flavor such as vanilla extract or the like, and any suitable gums such as guar, carrageenan, xanthan, and mixtures and combinations thereof, may be employed. The emulsifier must be such that it is compatible with the non-fat milk solids, dairy fat, and other constituents that are employed in formulations according to the present invention.
It has been noted that the dairy fat constituent may be in a range of from 12% up to 35%. Typical “low fat” formulations of whipped toppings, and whipping cream sold in aerosol containers, comprise from 17% to 22% fat composition, but may be somewhat lower in some circumstances. In that case, it may be appropriate to add additional skim milk solids; and particularly, it may be appropriate to add condensed skim milk in order to provide for the addition of the further solids which might be required. If so, then condensed skim milk will form part of the water phase of the formulation of the present invention. Moreover, modified milk solids may be added, if required, to provide a higher calcium content than would otherwise occur; it being noted, however, that the additional calcium content is natural, and has been milk-derived.
Real whipping cream typically comprises approximately 35% butterfat, and the intention of the present invention is to emulate that fat content, particularly in circumstances where richness of the dessert topping or filling is desired.
Still further, the fat composition constituent of the formulations in keeping with present invention may be structured having a full comprehension of the polymorphic behavior of the fats in the formulation in order to create emulsion stability and to control the latent heat release of the product when it is cooled; and particularly, when it is frozen. Otherwise the air holding capacity and stability of the whipped product may be compromised.
It will be appreciated by those skilled in the art that when non-fat milk solids are added to a dairy fat system, in keeping with present invention, each incremental addition of solids will affect the firmness of the fat system in such a manner that the increasing firmness is essentially logarithmic in nature.
In carrying out the method of the present invention, it is noted that the first step is to mix all the ingredients of the formulation together and to heat the same to at least 78° C., so as to melt and dissolve the fat and solids ingredients. At same time, all the constituents are blended together. Then, the blended ingredients will be pasteurized at a temperature of at least 80° C. While the blended ingredients are still hot, at least above 75° C., they are then homogenized at a homogenization pressure of at least 1000 psi up to 7000 psi. All of those steps and the machinery that is used for them are well known to those skilled in the dairy arts, and particularly to those having experience with the production of whipped dairy products.
After the first homogenization step the product is then cooled to a temperature of 25° C. to 45° C. Thereafter, it is once again homogenized while at that lower temperature; and once again it is homogenized at pressures of 1000 psi to 7000 psi.
After the second homogenization step, the homogenized precursor formulation may then be packaged or placed in suitable containers and kept at temperatures not below 10° C. and not above 45° C. This homogenized precursor formulation finds a very ready market with commercial bakeries, hotels, and restaurants. There, the product will be used in the preparation of various desserts and baked goods which require a whipped topping or a whipped filling which will emulate the appearance, flavor, and mouth feel, of real whipped cream.
Other consumers of the homogenized precursor formulation may be producers of a whipped dessert topping of the sort sold in the retail market to household consumers.
Thus, appropriate containerization for the homogenized precursor formulation when in its unwhipped condition may be such as tanks or drums in which large quantities may be delivered. On the other hand, the homogenized precursor formulation may also be placed into aerosol cans to be dispensed as a whipped topping, in particular; in which case it may find customers in both the commercial and retail markets.
At this time comment must be emphasized that because the formulation does not employ any fat system apart from fats that are derived from milk, any product in keeping with present invention that is applied to any bakery, commercial, or retail customer, may be labeled as being “all dairy” or other such terminology which will teach and imply that the product has no vegetable oils of any sort in its formulation.
When the product is whipped by being aerated in such as a Votator™ or other whipping machine, typically air is entrained into the product. If so, then it may be desirable for the whipped product to be packaged in individual small packages such as plastic tubs which are then sealed and treated in such a manner that the temperature of the packaged product is quickly reduced to below 0° C. This assures that surface area of the whipped product, and thus its overrun with respect to the original volume of the homogenized precursor formulation, remains stable; and the increased surface area of the whipped product decreases the freezing time.
The homogenized precursor formulation of the present invention may also be treated by infusing the formulation with a cryogenic gas—typically, carbon dioxide—in which case the presence of a cryogenic gas assists in freezing the product. Moreover, the use of a cryogenic gas will assure control of the overrun and air intake into the whipped product. Thus, freezing time will be less due to the presence of the cryogenic gas, but it may be dependent on the size of the air/gas bubbles in the product. As before, this product may be packaged in individual small packages such as plastic tubs which are sealed and stored at temperatures below 0° C.
A precursor formulation in keeping with present invention had the following specific formula:
The formulation was manufactured in keeping with the steps of the present invention, as described above. The homogenization pressure at each of the hot and cool homogenization steps was 6000 psi.
The formulation had very good whippability and mouth sense, and was no different in any subjective test than real whipping cream. The whipped product exhibited excellent air entertainment and stability, and could be substituted for whipped cream in eating tests.
There has been described typical formulations for a whippable dessert topping or filling which comprises milk solids and dairy fats, and which emulates real whipping cream as to color, taste, and mouth feel. The precursor formulation of the present invention will provide a whipped product which emulates real whipped cream. It will be understood and appreciated that other modifications and variations to the formulations in keeping with present invention, and its method of production, will be evident to those skilled in the art and may be employed without, however, departing from the spirit and scope of the present claims.
Throughout this specification and the claims which follow, unless the context requires otherwise, the word “comprise”, and variations such as “comprises” or comprising, will be understood to imply the inclusion of a stated integer or step or group of stated integers or steps, but not to the exclusion of any other integer or step or group of integers or steps. It will also be understood that phrases such as “similar to” and “to the same extent” imply properties and ranges which are not dissimilar to those to which they have been compared, but which are not necessarily exactly the same.
