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WO1997015197A1 - Produits alimentaires sans matiere grasse et a faible teneur en matiere grasse a flaveur amelioree - Google Patents

Produits alimentaires sans matiere grasse et a faible teneur en matiere grasse a flaveur amelioree Download PDF

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Publication number
WO1997015197A1
WO1997015197A1 PCT/US1996/017101 US9617101W WO9715197A1 WO 1997015197 A1 WO1997015197 A1 WO 1997015197A1 US 9617101 W US9617101 W US 9617101W WO 9715197 A1 WO9715197 A1 WO 9715197A1
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WO
WIPO (PCT)
Prior art keywords
fat
food product
accordance
counterpart
reduced
Prior art date
Application number
PCT/US1996/017101
Other languages
English (en)
Inventor
Zohar Mohamed Merchant
Susie Adlawan Sadural
Shu Guang Greg Cheng
Joanne William-Prince
Deborah Diane Barber
Original Assignee
Kraft Foods, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods, Inc. filed Critical Kraft Foods, Inc.
Priority to AU74739/96A priority Critical patent/AU7473996A/en
Publication of WO1997015197A1 publication Critical patent/WO1997015197A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings

Definitions

  • the present invention relates generally to a reduced fat food product which has a high fat emulsion counterpart, and to a method for manufacture thereof. More particularly, the method includes the steps of providing an initial reduced fat product having less fat than that desired or permitted in the final food product. The initial reduced fat food product is then combined with an effective amount of a high fat emulsion counterpart to provide a final reduced fat food product with improved flavor.
  • a food product In accordance with the Standards of Identity of the Food and Drug Administration, to be labeled fat free, a food product must have less than 0.5 gram of fat per serving.
  • the serving size depends on the type of food product and, consequently, the percentage level of fat permitted varies with the type of food product to be marketed as a fat-free food product.
  • Food products having less than 1.68 grams of fat per ounce may be marketed as a low-fat food product. This corresponds to a fat content in the food product of less than 6% by weight.
  • the present invention is directed to a no-fat or low-fat food product having from about 0.5% fat to less than 6% fat.
  • U.S. Patent No. 4,244,983 to Baker and U.S. Patent 4,379,175 to Baker disclose imitation cream cheese products and a method for their manufacture having butterfat content of less than about 5%, preferably less than about 2% and which have about 60 calories per serving.
  • U.S. Patent 4,724,152 to Baker that, while the very low butterfat content of these products is desirable, the products do not closely duplicate the creamy and full-bodied consistency of full fat cream cheese.
  • U.S. Patent No. 4,724,152 to Baker describes a method for making a low fat cream cheese product.
  • the method includes the steps of admixing milk, a fat- containing carrier and no-fat dry milk solids to form a dressing mixture.
  • the dressing mixture is pasteurized and homogenized and is thereafter heated to a temperature in the range of from about 145° F. to about 195° F., preferably 165° F. to 190° F. , with constant agitation.
  • a stabilizer is admixed into the mixture.
  • soft unripened cultured cheese curd such as cottage or baker's cheese curd is added to the stabilizer-containing dressing mix.
  • the admixture is pumped to a homogenizer where it is homogenized under conventional elevated pressure conditions of 500 to 5000 psig, preferably 1500 to 3000 psig.
  • the imitation cream cheese product at temperatures of at least 40° F. , is packaged into convenient packages.
  • the Baker patent provides a cream cheese product with reduced fat, i.e., a fat level in the range of 2 to 9% by weight, the Baker patent does not provide a no-fat cream cheese product.
  • U.S. Patent No. 5,202,146 to Singer, et al. is directed to a flavor delivery system for low-fat food products which include cream cheese type products.
  • U.S. Patent No. 5,180,604 to Crane, et al. and 5,079,024 to Crane are directed to no-fat cream cheese having less than about 1.5% fat.
  • the teachings of these patents, which are incorporated herein by reference, are essential.
  • the Crane and Crane, et al. patents describe methods for combining concentrated skim milk sources, such as a skim milk retentate, other no-fat milk protein sources and a bulking agent with an emulsifying salt and various gums in a series of steps to produce a no-fat cream cheese that resembles a reduced fat or full-fat cream cheese in texture, taste and mouthfeel.
  • U.S. Patent No. 5,011,701 to Baer, et al. is directed to a method for preparing a substantially fat free food product, such as pourable and viscous dressings.
  • the method utilizes microreticulated microcrystalline cellulose (MRC) as a fat mimetic.
  • MRC microreticulated microcrystalline cellulose
  • U.S. Patent No. 5,215,778 to Davison, et al. is directed to providing substantially fat free cheese slice products utilizing MRC as a fat mimetic.
  • the present invention is directed to producing reduced fat food products with improved flavor.
  • reduced fat food product as used herein is meant to include both those food products which qualify for being labeled fat free (less than 0.5 grams of fat per serving) and those food products which qualify for being labeled low fat (less than 1.68 grams of fat per ounce) .
  • an initial reduced fat food product is provided.
  • the initial reduced fat food product has a fat content below that required for a fat free food product or a low fat food product.
  • the initial reduced fat food product is blended with a high fat emulsion counterpart of the reduced fat food product to provide a final reduced fat food product with improved flavor.
  • the high fat emulsion counterpart is added to the initial reduced fat food product at levels such that the final reduced fat food product still qualifies to be labeled either a fat free food product or a low fat food product.
  • High fat emulsion food products have a blend of fat, protein, emulsifiers and other aqueous phase components which result in the appropriate partitioning of the components contributing to flavor between the fat phase and aqueous phase.
  • the desired flavor release perception is attained.
  • the absence of significant amounts of fat leads to alteration in the partitioning/release and lack of a cultured and creamy flavor. This leads to a perception of fruity, chemical, artificial off-flavors and harshness resulting in an undesirable flavor.
  • the significant and novel discovery of the present invention is that the addition of low levels of a high fat emulsion counterpart to a reduced fat food product which has a high fat emulsion counterpart imparts a disproportionate and highly enhanced flavor improvement.
  • the reduced fat emulsion is prepared with a level of fat which is less than desired or permitted in the final reduced fat food product.
  • the high fat emulsion counterpart is then combined with the initial reduced fat food product at a level which is effective to provide a final reduced fat food product that still qualified to be labeled either a fat free food product or a low fat food product.
  • the high fat emulsion counterpart may have the same fat level, a lower fat level or higher level of fat and may have the same flavor level, an enhanced flavor level or a reduced flavor level as compared to the normal fat and flavor of the high fat emulsion counterpart.
  • the high fat emulsion counterpart provides a vehicle wherein flavors are partitioned and equilibrated between the fat phase and the water phase of the emulsion.
  • the principle of adding a small amount of a high fat emulsion counterpart to a reduced fat food product can be applied to a diverse number of reduced fat food products, which have full-fat emulsion counterparts.
  • the fat in the high fat emulsion counterpart can be any suitable vegetable oil or hard fat. Suitable fats and oils include soybean oil, hydrogenated soybean oil, corn oil, cottonseed oil, palm kernel oil, coconut oil, cocoa butter, olive oil, rape seed oil, sunflower oil, neobee oil, butterfat, butterfat fractions and mixtures thereof.
  • the emulsifiers in the high fat emulsion counterpart can be any suitable well known emulsifier. Such known emulsifiers can be protein based, lipid based or carbohydrate based.
  • the proposed mechanism of flavor perception is determined by several aspects, namely, the nature and amounts of partitioning of the volatile odor and non ⁇ volatile taste components present and availability of these components to the sensory system as a function of time. This is dependent on (a) breakdown through mastication, (b) convective transport of the released volatiles via the respiratory cycle, (c) binding to the components present in the food matrix, and (d) diffusion through the food matrix.
  • the non ⁇ fat and low fat food products of the present invention may be made using any of the known fat mimetics. These include protein/gum systems, microcrystalline cellulose, protein based carbohydrate based and lipid based fat mimetics either individually or in combination.
  • U.S. Patent 5,202,146 to Singer, et al. discloses a flavor delivery system comprising fat globules into which elevated levels of fat soluble flavor compounds have been loaded. The flavor delivery system is incorporated into no-fat and low-fat food products so that fat soluble flavor compounds are released.
  • the use of a high fat emulsion counterpart which provides in -si tu generation of the flavor within the full-fat emulsion counterpart provides significant advantages and significantly superior flavors for application in reduced fat food products which have a high fat emulsion counterpart versus the addition of fat soluble flavors in a fat globule delivery system. Additionally, the high fat emulsion counterpart allows superior oil/water/vapor partitioning of flavor, interaction with the matrix components and stable microenvironment for the flavor components. The net effect upon equilibration is desired flavor. Hence the high fat emulsion counterpart serves not only as a source of flavor, but also as a carrier/modulator of the flavor.
  • the high fat emulsion counterpart can also serve as a vehicle to enhance or accelerate generation of flavors through application of heat or mechanical working.
  • the flavor generation can be further enhanced by adding from about 0.02% to about 0.1% of a sulfur containing amino acid (such as cysteine or methionine) to the high fat emulsion and heating the final reduced fat food product to a temperature of from about 110° F. to about 190° F.
  • a sulfur containing amino acid such as cysteine or methionine
  • a flavor enhanced high fat emulsion counterpart such as mayonnaise- ype salad dressings which deliver increased oil, egg and dairy flavor attributes was prepared.
  • the level of flavor was such that the enhanced flavor full-fat emulsion counterpart was unpalatable and could not be consumed on an as-is basis.
  • a high fat salad dressing which contained a starch base was made. This imparted a different flavor perception.
  • a high fat emulsion counterpart was made with some of the flavors reduced for use in reduced fat food products having a full fat emulsion counterpart.
  • Example 1 Conventional high fat cream cheese is a soft, mild acid-coagulated uncured cheese made of cream from a mixture of cream and milk. Cream cheese is stored under refrigeration conditions and the body of cream cheese is smooth and butter-like. The texture and body of cream cheese at refrigeration temperatures is such that the cream cheese can be sliced and spread. After processing, the finished cream cheese has a butterfat content of from about 33% to about 35% by weight. Reduced fat cream cheese has a butterfat content of from about 18% to about 24%.
  • sweet whole milk and/or skim milk and sweet cream are blended in pre-selected proportions to form a cream cheese mix.
  • the cream cheese mix normally has a butterfat content of from about 10% to about 14%.
  • the cream cheese mix is pasteurized and homogenized after which it is cooled, usually to a temperature between 62° F. and 92° F. and is then inoculated with a lactic acid culture. Rennet may be used to aid the coagulation of the mix.
  • the mix is held at the inoculation temperature until it has ripened and a coagulum is formed.
  • the acidity of the coagulum is from about 0.6% to about 0.9% (calculated as percent equivalent lactic acid) .
  • the curd is separated from the whey and is thereafter packaged.
  • One well known process for making cream cheese and separating cream cheese curd from whey includes a mechanical separation of the curd. This process is disclosed in U.S. Patent No. 2,387,276 to Link.
  • the coagulum is heated to an elevated temperature to break the viscosity of the mix. Thereafter, the heated mix is centrifuged at the elevated temperature to separate the curd from the whey to provide the high fat cream cheese.
  • An initial reduced fat cream cheese was prepared in accordance with the invention using the following method of U.S. Patent No. 5,079,024 to Crane.
  • Skim milk retentate was retained in a holding tank at a temperature of 72° F.
  • the retentate was inoculated with a culture of S. lactis and was fermented for a period of 16 hours until a pH of 5.0 was reached. 1474.9 pounds of the fermented skim milk retentate were then transferred to a Breddo TM mixer having a capacity of
  • the final reduced fat cream cheese product resulting from the sequence of heating and addition steps described hereinabove was then homogenized in a Gaulin homogenizer at a pressure of 5,000 psig. After homogenization, the final reduced cream cheese product was transferred through a vacuum deaerator and was filled into suitable size packages.
  • the resulting final reduced fat cream cheese product had a fat level of about 1.25% and had the characteristics, mouthfeel and organoleptic properties of a cream cheese product that contains a substantial level of fat.
  • the total butterfat contributed by the conventional high fat cream cheese was 0.68%.
  • the resulting reduced fat cream cheese product had a distinctly improved flavor compared to a no-fat cream cheese, but which lacked the small amount of full-fat cream cheese.
  • first mixer 1942 pounds of the fermented skim milk retentate is then introduced into a first mixer.
  • the first mixer is a Groen kettle. Dry curd cottage cheese, at a level of 2086 pounds is added to first mixer 13 and 50 pounds of sodium citrate are also added.
  • the agitating means of first mixer is turned on and the mixture is pumped through the first recirculating loop. Steam injection is commenced and the mixture of fermented retentate cottage cheese curd and sodium citrate are heated to a temperature of 145° F. Such heating takes place over a period of 15 to 30 minutes.
  • the mixture After being heated to a temperature of 145° F., the mixture is transferred to a second mixer, which is a Breddo mixer, and 27.5 pounds of xanthan gum are introduced into the heated mixture while the mixture is being agitated. The mixture is retained under agitating conditions in the Breddo mixer for a period of 5 minutes after addition of the xanthan gum. The mixture is then transferred to a surge tank 31 and is then homogenized at a pressure of 2500 psig in a Gaulin homogenizer.
  • a second mixer which is a Breddo mixer
  • 27.5 pounds of xanthan gum are introduced into the heated mixture while the mixture is being agitated.
  • the mixture is retained under agitating conditions in the Breddo mixer for a period of 5 minutes after addition of the xanthan gum.
  • the mixture is then transferred to a surge tank 31 and is then homogenized at a pressure of 2500 psig in a Gaulin homogenizer.
  • Conventional high fat cream cheese having a butterfat level of 34% is added to the initial reduced fat cream cheese in the third mixer when the temperature is 185° F. to produce a final cream cheese product.
  • the conventional high fat cream cheese is added at a level of 3% of the total mixture to provide a final reduced fat cream cheese product having a total fat content of 1.3%.
  • the mixture from the third mixer is then homogenized in a second Gaulin homogenizer at a pressure of 5,000 psig.
  • the homogenized mixture is then passed through a VersatorTM deaerator manufactured by Cornell Machine Co., maintained at a pressure of -26 in. Hg. During passage through the deaerator, the mixture cools to a temperature of 165° F.
  • Example 3 The procedure of Example 1 was repeated except that 9.2 pounds (0.5%) of high fat cream cheese powder was used to replace the high fat cream cheese. The flavor was similar to that of the reduced fat cream cheese of Example 1 which contained the high fat cream cheese.
  • Example 5 A reduced fat cream cheese was prepared in accordance with Example 1 having the following ingredients at the indicated levels:
  • Example 6 Reduced Fat Viscous Dressings of the Mayonnaise or Salad Dressing Type
  • a high fat viscous dressing of mayonnaise or salad dressing type was made by a standard procedure. In a typical procedure for making viscous dressings of mayonnaise or salad dressing type; eggs, water, preservatives, sugar, salt, spices and flavors are mixed in a Hobart blender and soybean oil is added to form a coarse high fat viscous dressing.
  • a high shear device such as a colloid mill or other high shear device to provide a uniform high fat viscous dressing product.
  • This may be used as is (mayonnaise type) or mixed with a starch base (salad dressing) .
  • the reduced fat salad dressing can be prepared as shown in U.S. Patent 5,011,701 to Baer, et al.
  • the reduced fat viscous dressing of the salad dressing type are prepared using microreticulated microcrystalline cellulose, as described in the Baer, et al. patent.
  • a starch base and a premix containing the high fat emulsion flavor product are combined.
  • the starch base is prepared from the following components: Ingredients Wt. % (6a) Wt. % (6b)
  • starch base water is added to a jacketed vessel with sweep type agitator under agitation. The remaining ingredients were added under agitation to provide a slurry. The slurry is heated to a temperature of 190° F, and held for 1 minute. The slurry is cooled prior to use.
  • the reduced fat viscous dressing pre-mix is prepared as follows with composition as shown in the table below:
  • the reduced fat viscous dressing pre-mix was prepared by the following method. Water is added to a mixing vessel under agitation followed by vinegar, sugar, spices, colors, followed by MRC, high fat viscous dressing, preservatives, vitamins, salt and xanthan until well dispersed and homogeneous. The homogeneous pre-mix is passed through a high shear device.
  • the finished reduced fat salad dressing products are made by combining the appropriate reduced fat dressing pre-mix and starch base at levels of 54 or 56 weight percent of reduced fat viscous dressing pre-mix and 46 or 44 weight percent starch base and mixing to provide a homogeneous blend. The product has texture and flavor which is closer to a higher fat product.
  • Example 7 Two high fat emulsion products with high flavor levels having compositions as shown in the table below are prepared in a Hobart blender, to which water, eggs (can be whole eggs, egg yolks, egg whites, salted or unsalted, liquid or dried, reduced cholesterol, enzyme treated, individually used or in combinations), spices, flavors are added and mixed at speed 3. Soybean oil is added slowly to form an oil-in-water emulsion. Vinegar is added last and the mixture stirred for 1 minute.
  • the high fat emulsion flavor can be used as is or can be subjected to shear to get desired droplet size which can vary from ⁇ l ⁇ to >40 ⁇ .
  • the shear device can be a Scott Turbine mixer, Gaulin homogenizer, Rannie homogenizer, high shear short time pump, colloid mill, centrifical pump, etc. Ingredients Wt. % (7a) Wt. % (7b)
  • the high fat emulsion flavor can be used as is (mayonnaise type) or combined with a starch base (salad dressing type) .
  • a starch base comprised of the following ingredients was prepared similar to that described previously in Example 6.
  • the high fat emulsion flavor (7a) from above is blended with the starch base (7a) with low shear mixing (high fat emulsion 81.350% and starch base 18.650%) .
  • the finished high fat emulsion flavor products are next incorporated into the reduced fat viscous dressing as described in Example 6, except that the reduced fat viscous dressing has the compositions shown below: Reduced Fat Product Premix
  • Flavor 1 Flavor 1 , spices, vitamins & preservatives 10.2565 8.5898
  • the reduced fat viscous dressing pre-mix is then combined with a starch base having the composition of the table below.
  • the viscous dressing pre-mix is used at a level of 54% and the starch base at a level of 46%.
  • Reduced Fat Viscous Dressing Starch Base Ingredients Wt. % (7a) Wt. % (7b) Water 75.1500 74.6904
  • a starch base was prepared as described in Example 6 with the following components. Ingredients Wt. % (8a)
  • the high fat emulsion flavor (8a) is mixed with the starch base at a level of 80% high fat emulsion flavor to 20% starch base.
  • the high fat emulsion flavor products are then added to a reduced fat viscous dressing at an appropriate level as shown in the table below.
  • Reduced Fat Viscous Dressing Premix Ingredients Wt. % (8a) Wt. % (8b) Water 69.5083 69.8790
  • the reduced fat viscous dressing pre-mix is then combined with a starch base having the composition of the table below.
  • the viscous dressing pre-mix is used at a level of 54% and the starch base at a level of 46%.
  • Reduced Fat Viscous Dressing Starch Base Ingredients Wt. % (8a) Wt. % (8b)
  • Example 9 Pourable buttermilk type dressings were prepared utilizing a microreticulated microcrystalline cellulose dispersion as described in U.S. Patent No.
  • the high fat emulsion counterparts were prepared as follows. To a mix tank, add water, cooked buttermilk slurry (when used) , flavor, stabilizer and eggs. Mix and then add xanthan gum (when used) mixed with part of the soybean oil to the mixture. Add remaining soybean oil. After all the soybean oil has been added, add vinegar. The coarse oil-in-water emulsion is either used as is or is passed through a high shear device to form a fine oil-in-water high fat emulsion flavor. This is now added to the reduced fat pourable dressing as one of the flavors. Reduced fat pourable dressings were prepared with the compositions shown below.
  • buttermilk slurry dry and liquid ingredients are added under high speed mixing and allowed to mix.
  • This mixture is blended with MRC under high shear conditions.
  • the resulting reduced fat buttermilk type pourable dressing exhibits a flavor profile closer to the high fat buttermilk type dressing, i.e., they have a well rounded, creamy attribute, making them taste closer to a high fat pourable dressing.
  • Example 10 A reduced fat thousand island dressing with a high fat emulsion counterpart was prepared in the same manner as the buttermilk pourable dressing of Example 9.
  • the thousand island dressing has the following composition for a high fat emulsion counterpart and the finished product.
  • a reduced fat frozen whipped topping was prepared using the following formulation and process.
  • Palm Kernel Oil 50:50
  • Emulsifying agents 1.95
  • Palm Kernel Oil (50:50) 4.46
  • a flavor concentrated version of an emulsion preblend of the high fat counterpart of the reduced fat frozen topping was prepared as follows.
  • the water, flavors and water soluble emulsifying agents were first blended in a Hobart blender.
  • the oil soluble emulsifier and the sodium caseinate were mixed with an aliquot of the melted hydrogenated coconut/palm kernel oil and immediately added to the Hobart blender.
  • the rest of the melted hydrogenated coconut palm kernel oil was then added to the Hobart blender under brisk agitation.
  • the unflavored reduced frozen whipped topping was prepared as follows.
  • the water, hydrogenated coconut/palm kernel oil, emulsifying agents, sodium caseinate, colors, soluble carbohydrates, polysaccharide gums and sodium bicarbonate were batch stirred and submitted to pasteurization (160° - 165° F. for 15 minutes) .
  • the flavor concentrated high fat emulsion counterpart was added to the reduced fat emulsion preblend.
  • the mixture was passed through a two-stage homogenizer (8,000 psig first stage and 500-600 psig second stage) .
  • a starch base containing 4% modified waxy maize starch, 40% corn syrup and 56% water was prepared and held at 190° - 195° F. for 10 minutes, cooled to 40° F. and combined with the homogenized emulsion mixture to provide a reduced fat frozen topping product.
  • Two parts of the emulsion mixture were used per one part of the starch base.
  • the total formulation was cooled to 40° F. and held in a stirred aging tank at 40° - 44° F. for 60 minutes.
  • the aged emulsion was then fed to a continuous recycle mixer (1000 rpm) where sufficient air was introduced to produce an overrun of about 291% in the reduced fat whipped topping product.
  • the pressure out of the mixer was about 63 psig.
  • the product was then fed to a series of two, cooled, scraped-surface heat exchangers at a flow rate of about 4 pounds per minute where it was whipped and from which it exited at a temperature of about 58° F.
  • the pressure of the whipped emulsion was reduced to atmospheric pressure by passage through a piping system which is insulated to maintain product temperature.
  • the product was then put in containers and frozen to a temperature of 0° F.
  • the product was judged to be freeze-thaw stable and the thawed product was judged to have higher flavor intensity and be an improved product compared to a control reduced fat whipped topping of the same formulation but without the high fat emulsion counterpart.
  • Example 12 A reduced fat process cheese product was prepared in accordance with the method of U.S. Patent No. 5,215,778 to Davison, et al. , with skim milk cheese and the composition shown below.
  • the skim milk cheese was blended with the aqueous MRC, the various dry components and wet mix components (with exception of water condensate which is added during cooking) using the composition shown in the table hereinbelow.
  • Two cheese slice products which contained less than 1.67 weight percent fat based on the total weight of the processed cheese product were prepared [ (a) control with no high fat natural aged Cheddar cheese, (b) experimental containing high fat natural aged Cheddar cheese] . Sensory evaluation was performed on the control and experimental samples with a trained panel. The panel data showed that the experimental process cheese product was superior having less off-flavors and bitterness while maintaining the cheese flavor.
  • Example 13 Reduced Fat Natural Cheese A reduced fat cheddar-type natural skim curd cheese was prepared by introducing 37.48 pounds of pasteurized skim milk (0.06% butterfat, 9.5% total solids) and 16 grams butterfat into a cheese vat and heating to 88° F. (31.1° C). An amount of a mesophilic lactic acid starter culture was added to the milk substrate sufficient to cause the pH of the milk to drop to 61.66 after about 60 minutes at 88° F. (31.1° C). The acidified milk was coagulated by the addition of rennet (0.2 to 0.4 ounces of single strength rennet per 100 pounds of milk) to obtain a firm coagulum. The coagulum was then cut and the mixture of curds and whey was cooked to a temperature of 102° F. (38.9° C.) in 30 minutes.
  • rennet 0.2 to 0.4 ounces of single strength rennet per 100 pounds of milk
  • Salt at a level of 36 g was evenly sprinkled over the surface of the cheese and the cheese was packaged in accordance with conventional practices and stored at 40° F. (4.4° C).
  • a second batch of cheese was prepared in an identical fashion except the butterfat was omitted and instead 57.6 g of ground conventional Cheddar cheese (34% fat, 25% protein, 35.5% moisture, 64.5% total solids) was sprinkled evenly over the surface of the curd along with the salts.
  • the two no fat natural cheeses had the following overall composition.

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  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne la production de produits alimentaires à teneur réduite en matière grasse d'une flaveur améliorée. Le terme 'produit alimentaire à teneur réduite en matière grasse' utilisé ici concerne les produits alimentaires présentant les qualités requises pour porter la mention sans matière grasse (moins de 0,5 grammes de matière grasse par portion), et les produits alimentaires présentant les qualités requises pour porter la mention faible teneur en matière grasse (moins de 1,68 grammes de matière grasse par once). Le procédé de l'invention permet d'obtenir un produit alimentaire initial à teneur réduite en matière grasse. Le produit alimentaire initial à teneur réduite en matière grasse présente une teneur en matière grasse inférieure à celle requise pour un produit alimentaire sans matière grasse ou un produit alimentaire à faible teneur en matière grasse. On mélange le produit alimentaire initial à teneur réduite en matière grasse avec un équivalent en émulsion à teneur élevée en matière grasse du produit alimentaire à teneur réduite en matière grasse afin d'obtenir un produit alimentaire final à teneur réduite en matière grasse d'une flaveur améliorée. On ajoute l'équivalent en émulsion à teneur élevée en matière grasse au produit alimentaire initial à teneur réduite en matière grasse à des niveaux tels que le produit alimentaire final à teneur réduite en matière grasse présente toujours les qualités requises d'un produit alimentaire portant la mention soit sans matière grasse soit à faible teneur en matière grasse.
PCT/US1996/017101 1995-10-27 1996-10-23 Produits alimentaires sans matiere grasse et a faible teneur en matiere grasse a flaveur amelioree WO1997015197A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU74739/96A AU7473996A (en) 1995-10-27 1996-10-23 No-fat and low-fat food products with improved flavor

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US54924995A 1995-10-27 1995-10-27
US08/549,249 1995-10-27
US73478696A 1996-10-22 1996-10-22
US08/734,786 1996-10-22

Publications (1)

Publication Number Publication Date
WO1997015197A1 true WO1997015197A1 (fr) 1997-05-01

Family

ID=27069061

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/017101 WO1997015197A1 (fr) 1995-10-27 1996-10-23 Produits alimentaires sans matiere grasse et a faible teneur en matiere grasse a flaveur amelioree

Country Status (3)

Country Link
AU (1) AU7473996A (fr)
CA (1) CA2233545A1 (fr)
WO (1) WO1997015197A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001064042A1 (fr) * 2000-02-28 2001-09-07 Subak Jan Produit alimentaire a base de proteines de fromage et de lait et son procede de fabrication
EP2346356A1 (fr) 2008-10-24 2011-07-27 N.V. Nutricia Composition liquide de protéines à haute teneur en matières grasses
CN102197846A (zh) * 2010-03-26 2011-09-28 光明乳业股份有限公司 一种低能量、低脂肪的片状或块状再制干酪及其制备方法
WO2014205340A1 (fr) * 2013-06-21 2014-12-24 Kraft Foods Group Brands Llc Produits fromagers crémeux à tartiner à haute teneur en protéines et procédés pour les fabriquer

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4379175A (en) * 1979-02-06 1983-04-05 The Pro-Mark Companies Preparation of low fat imitation cream cheese
US5180604A (en) * 1991-07-30 1993-01-19 Kraft General Foods, Inc. Non-fat cream cheese product and method for manufacture thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4379175A (en) * 1979-02-06 1983-04-05 The Pro-Mark Companies Preparation of low fat imitation cream cheese
US5180604A (en) * 1991-07-30 1993-01-19 Kraft General Foods, Inc. Non-fat cream cheese product and method for manufacture thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001064042A1 (fr) * 2000-02-28 2001-09-07 Subak Jan Produit alimentaire a base de proteines de fromage et de lait et son procede de fabrication
EP2346356A1 (fr) 2008-10-24 2011-07-27 N.V. Nutricia Composition liquide de protéines à haute teneur en matières grasses
CN102197846A (zh) * 2010-03-26 2011-09-28 光明乳业股份有限公司 一种低能量、低脂肪的片状或块状再制干酪及其制备方法
WO2014205340A1 (fr) * 2013-06-21 2014-12-24 Kraft Foods Group Brands Llc Produits fromagers crémeux à tartiner à haute teneur en protéines et procédés pour les fabriquer
CN105228458A (zh) * 2013-06-21 2016-01-06 卡夫食品集团品牌有限责任公司 可铺展的高蛋白奶油干酪产品及其制备方法
AU2014284210B2 (en) * 2013-06-21 2018-01-04 Kraft Foods Group Brands Llc Spreadable high protein cream cheese products and methods of making the same

Also Published As

Publication number Publication date
CA2233545A1 (fr) 1997-05-01
MX9803212A (es) 1998-09-30
AU7473996A (en) 1997-05-15

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