Claims
- 1. A method of making a frozen cheesecake product which is edible when its temperature ranges about from -10.degree. F. to 30.degree. F., the method comprising:
- (a) forming a first mixture of sour cream 17.2%, cream 20.5%, corn syrup 9.9%, sugar 4.5%, cinnamon 0.21%, flavor 3%, water 11.52%, lemon juice 1.7%, and egg yolk 4.1% all by volume of a later combined mixture;
- (b) forming a second mixture of cream cheese 27.1% and a stabilizer 0.27%, also by volume of the later combined mixture in a rapid mixer at about 110.degree. F. to form a slurry;
- (c) combining both the first mixture and the second mixture slurry to form a combined mixture that is then pasturized and homogenized at a temperature with the range from about 165.degree. F. to 185.degree. F. for a time period within a range from about 145 second to 165 seconds to obtain a thick viscous batter;
- (d) pre-cooling the batter to establish a base for aeration;
- (e) crystalization freezing and aerating of the precooled batter having a temperature range of about 21.degree. F.-23.5.degree. F. to freeze water therein and obtain a semi-frozen product with a shortening-like appearance to achieve viscosity for forming an extrudible composition; and
- (f) extruding the semi-frozen product having a temperature range from about 21.degree. F. to 23.degree. F. to form a self-supporting composition for thoroughly freezing to -45.degree. F.
- 2. A method as in claim 1 wherein forming the second mixture is further comprised of liquifying the cream cheese, combining the cream cheese with a stabilizer and slurrying in a non-acid medium.
- 3. A method as in claim 1 wherein pasteurizing is accomplished by a high temperature short time process of cooking the batter at 180.degree. F. for 160 seconds to effect an extremely viscous cheesecake batter.
- 4. A method as in claim 1 wherein homogenizing is accomplished in a single stage homogenizer at a pressure of about 150 psi.
- 5. A method as in claim 1 wherein fruit is added to the batter.
- 6. A method as in claim 1 wherein the cream is an artificial cream cheese.
- 7. A method as in claim 1 wherein the sour cream is an artificial sour cream.
- 8. A method as in claim 5 wherein the fruit is natural.
- 9. A method as in claim 1 which further comprises inserting a stick into the combined mixture prior to thoroughly freezing so the frozen cheesecake is mobile.
- 10. A method as in claim 9 which further comprises covering the frozen cheesecake with a chocolate covering after thoroughly freezing.
- 11. A method as in claim 10 wherein a dry coating is applied to the chocolate.
- 12. A method according to claim 1 wherein said pasteurizing, precooling and freezing steps are carried out in a closed system to prevent exposure of the product to ambient air.
- 13. A method according to claim 1 wherein said mixing steps preceding said pasteurizing step are carried out in covered mixers.
- 14. A method of making a frozen cheesecake product which is edible when its temperature ranges about from -10.degree. F. to 30.degree. F., the method comprising:
- (a) forming a first mixture of sour cream, corn syrup, sugar, cinnamon, flavoring, water lemon juice, and egg yolk;
- (b) forming a second mixture of cream cheese and a stabilizer;
- (c) combining both the first mixture and second mixture to form a combined mixture.
- (d) pasteurizing the combined mixture to obtain a viscous batter;
- (e) homogenizing the batter to obtain a substantially uniform product;
- (f) precooling the batter to establish a base for aeration;
- (g) aerating the batter;
- (h) crystalization freezing and further aerating of the precooled batter having a temperature range of about 21.degree. F.-23.5.degree. F. to freeze water therein and obtain a semi-frozen product with a shortening-like appearance to achieve viscosity for forming an extrudable composition; and
- (i) extruding the semi-frozen product having a temperature range from about 21.degree. F.-23.degree. F. to form a self-supporting composition for thoroughly freezing to -45.degree. F.
- 15. A method as in claim 14 wherein forming the second mixture is further comprised of liquifying the cream cheese, combining the cream cheese with a stabilizer and slurrying in a non-acid medium.
- 16. A method as in claim 14 wherein pasteurizing is accomplished by a high temperature short time process of cooking the batter at a temperature range from about 165.degree. F. to 185.degree. F. for a time period in the range of about 145 seconds to 165 seconds to effect a viscous cheesecake batter.
- 17. A method as in claim 14 wherein homogenizing is accomplished in a single stage homogenizer at a pressure of about 150 psi.
- 18. A method as in claim 14 wherein fruit is added to the batter.
- 19. A method as in claim 14 which further comprises inserting a stick into the combined mixture prior to thoroughly freezing so the frozen cheesecake is mobile.
- 20. A method as in claim 14 which further comprises covering the frozen cheesecake with chocolate coating after thoroughly freezing.
RELATED APPLICATION
This application is a continuation-in-part of my pending application Ser. No. 06/892,329 filed Aug. 4, 1986 now abandoned.
US Referenced Citations (5)
Number |
Name |
Date |
Kind |
3669687 |
D'Ercole |
Jun 1972 |
|
4163806 |
Callen et al. |
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|
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Topalian et al. |
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|
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Non-Patent Literature Citations (1)
Entry |
Beard, J. A. "Everybody Loves Cheesecake", Woman's Day-Encylopedia of Cookery; Fawcett Publ. Inc., NY (vol. 3) 1966, pp. 364-369. |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
892329 |
Aug 1986 |
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