Warning: fopen(111data/log202009300831.log): failed to open stream: No space left on device in /home/pde321/public_html/header.php on line 107

Warning: flock() expects parameter 1 to be resource, boolean given in /home/pde321/public_html/header.php on line 108

Warning: fclose() expects parameter 1 to be resource, boolean given in /home/pde321/public_html/header.php on line 113
SAHNEERSATZ, WELCHER BUTTER ENTHÄLT - Dokument EP1109460
 
PatentDe  


Dokumentenidentifikation EP1109460 18.05.2006
EP-Veröffentlichungsnummer 0001109460
Titel SAHNEERSATZ, WELCHER BUTTER ENTHÄLT
Anmelder Société des Produits Nestlé S.A., Vevey, CH
Erfinder CHERIAN, George, Lewisville, TX 75057, US;
JACOBSON, Randolph, Mark, New Milford, CT 06776, US;
VADEHRA, Vir, Dharam, New Milford, CT 06776, US
Vertreter derzeit kein Vertreter bestellt
DE-Aktenzeichen 69930754
Vertragsstaaten AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LI, LU, NL, PT, SE
Sprache des Dokument EN
EP-Anmeldetag 14.06.1999
EP-Aktenzeichen 999279706
WO-Anmeldetag 14.06.1999
PCT-Aktenzeichen PCT/EP99/04077
WO-Veröffentlichungsnummer 0000011966
WO-Veröffentlichungsdatum 09.03.2000
EP-Offenlegungsdatum 27.06.2001
EP date of grant 05.04.2006
Veröffentlichungstag im Patentblatt 18.05.2006
IPC-Hauptklasse A23L 1/19(2006.01)A, F, I, 20051017, B, H, EP

Beschreibung[en]

The present invention relates to a cream substitute, especially one which can be used in food products normally containing cream, to methods of making the cream substitute and to various foodstuffs prepared with the cream substitute in place of some or all of the cream such foodstuffs typically are prepared with.

Cream substitutes are known which may be added to other ingredients of food products normally containing cream such as culinary products, e.g., sauces, gravies, soups, etc. or cream-containing desserts, e.g., cream-filled pastries, etc. Some of these cream substitutes contain gelatin to provide texture and/or as a stabilizer but the use of gelatin is undesirable not only because of concerns about bovine spongiform encephalopathy (i.e., "BSE" or "mad-cow disease"), but also for the vegetarian population, as well as for certain ethnic groups who have concerns about the nature of meat used in certain food products and/or who observe certain dietary constraints concerning the consumption of meat and dairy products.

We have developed a cream substitute which does not contain gelatin, which is stable to heat, high acid (i.e., pH ≤ 5) and alcohol (e.g., wine, liquor, etc.), which gives a high yield, and which has superior emulsifying properties when compared with known cream substitutes.

According to the present invention, there is provided a cream substitute comprising from 15% to 35% by weight of butter, from 0.05% to 2% by weight of a food acceptable acid, from 0.25% to 5% by weight of a thickening agent from 0.25% to 4% by weight of a food protein, based on the weight of the cream substitute, with water making up the remainder up to 100% by weight.

The amount of butter in the cream substitute of the invention is preferably from 20% to 30% by weight based on the weight of the cream substitute.

Any acid commonly acceptable in the food preparation field for use with food, i.e., referred to herein as a "food acceptable acid", may be used to reduce the pH and to impart microbiological stability as well as other functionalities, depending upon the acid chosen. For example, lactic acid, citric acid, malic acid, fumaric acid, tartaric acid or succinic acid or any mixture of such acids may be used. The amount, of such acid included in the cream substitute may be from 0.05% to 2.0% by weight and preferably from 0.05% to 0.50% by weight based on the total weight of the cream substitute.

The thickening agent may be a suitable starch including modified and unmodified starches, depending upon the desired functionality of the material, e.g., its viscosity, heat resistance, shear resistance, the amount of retorting and the like it will undergo, or any gum acceptable for use with food, i.e., referred to herein as a "food acceptable gum", e.g., xanthan gum, guar gum, gum arabic, carrageenan, gellan gum, locust bean gum, gum ghatti, gum tragacanth, agar, algin, sodium alginate, potassium alginate or propylene glycol alginate, or any mixture thereof. The amount of thickening agent may be from 0.25% to 5% by weight and preferably from 1% to 3% by weight based on the total weight of the cream substitute.

The protein component, which may include soy, rice, pea and/or milk protein, is preferably a dairy protein such as whey protein concentrate or isolate, casein in its various forms, e.g., acid casein, rennet casein, or sodium, potassium or calcium caseinate. The amount of protein used may be varied according to the nature and concentration of the protein contained in the components of the cream substitute, as well as in the functionalities desired for the product during its initial processing and final use. These proteins, and the useful amounts thereof, would be readily determinable by one of ordinary skill in the food art without the need for any undue experimentation. Preferably, the amount of protein used varies from 0.25 to 4 wt % and more preferably between 0.25 and 2 wt %.

The cream substitute of the invention may be prepared by mixing the solid ingredients with water, e.g., at a temperature of from 120°F to 200°F (49°C to 93°C), preferably with agitation. The butter is then added and the pH is adjusted. The resulting mixture is preferably homogenized by various means familiar to those of ordinary skill in the art, e.g., with a homogenizer, a colloid mill, etc.

The cream substitute may be refrigerated, frozen, dehydrated, pasteurized or retorted and canned. The pasteurisation may be carried out by a high temperature/short time ("HTST") technique, which is well known to those of ordinary skill in this art, e.g., at 282°F. (139°C) for 10 seconds. The cream substitute normally has a viscosity that enables it to be spoonable at room temperature.

The cream substitute of the invention may be used in food products normally containing cream and/or butter or margarine as well as a fat or oil in an emulsified form, such as culinary products, e.g., sauce, gravy or soup, in desserts, e.g., cream-filled pastry, in drinks, as a component of salad dressings, particularly the so-called "creamy dressings", as well as fillings in pies, crepes and "pockets". These products are collectively referred to herein as "foodstuffs".

The present invention therefore is also directed to a "foodstuff" comprising a cream substitute of the present invention. The cream substitute of the present invention may replace some or preferably all of the cream that is normally present in such a foodstuff.

The amount of cream substitute present in the foodstuff may be from 1% to 80% by weight, preferably from 5% to 45% by weight and more preferably from 10% to 40% by weight based on the weight of the foodstuff.

The cream substitute of the present invention is stable in the presence of acids and alcohol, e.g., some products contain lemon juice or wine. It is also heat stable, that is, there is no evaporation on boiling and a skin or film does not readily form on the surface of the food product. In addition, the cream substitute of the present invention is an excellent emulsifier, e.g. it is capable of emulsifying three times its own weight in butter and it does not destabilize when moisture is released by frozen or fresh foods during baking, broiling, etc.

EXAMPLES

The following Examples further illustrate the present invention. The percentages given are by weight unless otherwise noted.

Example 1

A cream substitute according to the invention is prepared by blending the following ingredients in the manner described below: butter 24% citric acid 0.1% xanthan gum 0.5% guar gum 0.2% potassium sorbate (an antimicrobial agent) 0.2% whey protein concentrate 1.0% (80% protein) sodium caseinate 0.75% water balance to 100%

To prepare the cream substitute, the gum component and the protein component are mixed for five (5) minutes in water at approximately 150°F (66°C), followed by the addition of the potassium sorbate and the citric acid. The mixture is then stirred for three (3) minutes, after which the butter is added and allowed to melt, followed by mixing for seven (7) additional minutes. The mixture is then homogenized in a two stage homogenizer (2,000/500 psi) and pasteurized at 185°F (85°C) for 30 seconds. The product is thereafter cooled to 40°F (4°C) and packaged.

When used at room temperature, the cream substitute is spoonable, stable to acid and heat and has excellent emulsifying properties which are superior to cream substitutes containing gelatin.

Example 2

Another cream substitute according to the invention is prepared by blending the following ingredients in the manner described in Example 1: butter 25% potassium sorbate 0.2% citric acid 0.1% xanthan gum 0.7% guar gum 0.25% whey protein concentrate 0.6% (80% protein) diglyceride of tartrate 0.3% (emulsifier) water balance to 100%

The cream substitute produced according to Example.2 has properties identical to those of Example 1.

Example 3

Still another cream substitute according to the invention is formed by blending the following ingredients in the manner described in Example 1: butter 25% potassium sorbate, 0.2% citric acid 0.1% xanthan gum 0.7% guar gum 0.3% rennet casein 0.8% water balance to 100%

The cream substitute according to the example had properties in keeping with those described for the substitutes prepared according to Examples 1 and 2.

Example 4

This example illustrates a food product, i.e., Fiesta Alfredo Sauce, containing the cream substitute described in Example 1: vegetable oil 1/2 cup chopped garlic 2 tablespoons green onion 1 cup sliced white mushroom 1R cup sliced oyster mushroom 1x cup spinach 1S cup white wine S cup basil 2 tablespoons diced tomato 3 cups cream substitute of Example 1 5 pounds parmesan cheese 1R cup chicken base (concentrate) 2 tablespoons

The ingredients are blended in the order given to provide a sauce which can be served over pasta, rice, meat or seafood.


Anspruch[de]
Sahneersatz, der von 15 bis 35 Gew.-% Butter, von 0,05 bis 2 Gew.-% einer für Lebensmittelzwecke geeigneter Säure, von 0,25 bis 5 Gew.-% eines Verdickungsmittels und von 0,25 bis 4 Gew.-% eines Lebensmittelproteins, bezogen auf das Gesamtgewicht Sahneersatzes, zusammen mit einer ausreichenden Menge an Wasser für insgesamt 100 Gew.-% aufweist. Sahneersatz nach Anspruch 1, wobei die für Lebensmittelzwecke geeignete Säure ausgewählt ist aus Milchsäure, Citronensäure, Äpfelsäure, Fumarsäure, Weinsäure, Bernsteinsäure oder Mischungen daraus. Sahneersatz nach Anspruch 1 oder Anspruch 2, wobei die für Lebensmittelzwecke geeignete Säure in einer Menge von 0,05 bis 1,5 Gew.-%, bezogen auf das Gesamtgewicht des Sahneersatzes, vorhanden ist. Sahneersatz nach irgendeinem der Ansprüche 1 bis 3, wobei das Verdickungsmittel eine Stärke oder irgendein für Lebensmittelzwecke geeigneter Gummi ist. Sahneersatz nach Anspruch 4, wobei der für Lebensmittelzwecke geeignete Gummi ausgewählt ist aus XanthanGummi, Guar-Gummi, Gummi arabicum, Carrageenan, Gellan-Gummi, Johannisbrotkernmehl, Ghatti gummi, Tragant, Agar, Algin, Natriumalginat, Kaliumalginat, Propylenglykolalginat oder Mischungen daraus. Sahneersatz nach irgendeinem der Ansprüche 1 bis 5, wobei das Verdickungsmittel in einer Menge von 0,25 bis 4 Gew.-%, bezogen auf das Gesamtgewicht des Sahneersatzes, vorhanden ist. Sahneersatz nach irgendeinem der Ansprüche 1 bis 6, wobei das Lebensmittelprotein ausgewählt ist aus Soja-, Reis-, Erbsen- oder Milchprotein. Sahneersatz nach irgendeinem der Ansprüche 1 bis 7, wobei das Lebensmittelprotein ein Molkereiprotein ist. Sahneersatz nach Anspruch 8, wobei das Molkereiprotein ausgewählt ist aus Molkenproteinkonzentrat, Molkenproteinisolat oder Casein. Sahneersatz nach irgendeinem der Ansprüche 1 bis 9, wobei das Lebensmittelprotein in einer Menge von 0,5 bis 2 Gew.-% vorhanden ist. Verfahren zur Herstellung eines Sahneersatzes nach irgendeinem der Ansprüche 1 bis 10, das das Schmelzen der Butter, der für Lebensmittelzwecke geeigneten Säure, des Verdickungsmittels und des Proteins unter Bildung einer Mischung und dann das Vermischen dieser Mischung mit Wasser umfasst. Verfahren nach Asnpruch 1, das außerdem während der Vermischungsstufe das Rühren der Mischung umfasst. Verfahren nach Anspruch 11 oder Anspruch 12, wobei der Sahneersatz gekühlt, gefroren, entwässert, pasteurisiert oder hitzebehandelt und in Dosen verpackt ist. Verwendung des Sahneersatzes nach irgendeinem der Ansprüche 1 bis 10 bei der Herstellung eines Lebensmittels. Verwendung nach Anspruch 14, wobei die Menge an Sahneersatz, die in dem Lebensmittel vorhanden ist, im Bereich von 1 bis 80 Gew.-%, bezogen auf das Gewicht des Lebensmittels, liegt.
Anspruch[en]
A cream substitute comprising from 15% to 35% by weight of butter, from 0.05% to 2% by weight of a food acceptable acid, from 0.25% to 5% by weight of a thickening agent, and from 0.25% to 4% by weight of a food protein based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight. The cream substitute according to claim 1 wherein the food acceptable acid is selected from lactic acid, citric acid, malic acid, fumaric acid, tartaric acid, succinic acid or mixtures thereof. The cream substitute according to claim 1 or claim 2 wherein said food acceptable acid is present in an amount of from 0.05% to 1.5% by weight based on the total weight of the cream substitute The cream substitute according to any of claims 1 to 3 wherein the thickening agent is a starch or any food acceptable gum. The cream substitute according to claim 4 wherein the food acceptable gum is selected from xanthan gum, guar gum, gum arabic, carrageenan, gellan gum, locust bean gum, gum ghatti, gum tragacanth, agar, algin, sodium alginate, potassium alginate, propylene glycol alginate or mixtures thereof. The cream substitute according to any of claims 1 to 5 wherein the thickening agent is present in an amount of from 0.25% to 4% by weight based on the total weight of the cream substitute. The cream substitute according to any of claims 1 to 6 wherein said food protein is selected from soy, rice, pea or milk protein. The cream substitute according to any of claims 1 to 7 wherein said food protein is a dairy protein. The cream substitute according to claim 8 wherein said dairy protein is selected from whey protein concentrate, whey protein isolate or casein. The cream substitute according to any of claims 1 to 9 wherein the food protein is present in an amount of from 0.25%-2% by weight. A process of preparing a cream substitute according to any of claims 1 to 10 which comprises melting the butter, the food acceptable acid, the thickening agent and the protein to form a mixture and then blending said mixture with water. The process according to claim 11 which further comprises agitating the mixture during said blending step. The process according to claim 11 or claim 12 wherein the cream substitute is refrigerated, frozen, dehydrated, pasteurized or retorted and canned. Use of the cream substitute according to any of claims 1 to 10 in the preparation of a foodstuff. Use according to claim 14 wherein the amount of cream substitute present in the foodstuff ranges from 1% to 80% by weight based on the weight of the foodstuff.
Anspruch[fr]
Succédané de crème, comprenant de 15 % à 35 % en poids de beurre, de 0,05 % à 2 % en poids d'un acide acceptable au niveau alimentaire, de 0,25 % à 5 % en poids d'un agent épaississant, et de 0,25 % à 4 % en poids d'une protéine alimentaire sur la base du poids total du succédané de crème, associés à une quantité suffisante d'eau jusqu'à un total de 100 % en poids. Succédané de crème selon la revendication 1, dans lequel l'acide acceptable au niveau alimentaire est choisi entre l'acide lactique, l'acide citrique, l'acide malique, l'acide fumarique, l'acide tartrique, l'acide succinique, ou des mélanges de ceux-ci. Succédané de crème selon l'une quelconque des revendications 1 ou 2, dans lequel ledit acide acceptable au niveau alimentaire est présent en une quantité de 0,05 % à 1,5 % en poids sur la base du poids total du succédané de crème. Succédané de crème selon l'une quelconque des revendications 1 à 3, dans lequel l'agent épaississant est un amidon ou toute gomme acceptable au niveau alimentaire. Succédané de crème selon la revendication 4, dans lequel la gomme acceptable au niveau alimentaire est choisie entre la gomme xanthique, la gomme de guar, la gomme arabique, la carragénine, la gomme Gellan, la gomme de caroube, la gomme Ghatti, la gomme adragante, l'agar-agar, l'algine, l'alginate de sodium, l'alginate de potassium, l'alginate de propylène-glycol, ou des mélanges de ceux-ci. Succédané de crème selon l'une quelconque des revendications 1 à 5, dans lequel l'agent épaississant est présent en une quantité de 0,25 % à 4 % en poids sur la base du poids total du succédané de crème. Succédané de crème selon l'une quelconque des revendications 1 à 6, dans lequel ladite protéine alimentaire est choisie entre le soja, le riz, le pois ou la protéine du lait. Succédané de crème selon l'une quelconque des revendications 1 à 7, dans lequel ladite protéine alimentaire est une protéine laitière. Succédané de crème selon la revendication 8, dans lequel ladite protéine laitière est choisie entre le concentré de protéine lactosérique, l'isolat de protéine lactosérique ou la caséine. Succédané de crème selon l'une quelconque des revendications 1 à 9, dans lequel la protéine alimentaire est présente en une quantité de 0,25 % à 2 % en poids. Méthode de préparation d'un succédané de crème selon l'une quelconque des revendications 1 à 10, qui comprend les étapes consistant à faire fondre le beurre, l'acide acceptable au niveau alimentaire, l'agent épaississant et la protéine pour former un mélange, puis à mélanger ledit mélange à l'eau. Méthode selon la revendication 11, qui comprend en outre l'agitation du mélange pendant ladite étape de mélange. Méthode selon l'une quelconque des revendications 11 ou 12, dans laquelle le succédané de crème est réfrigéré, congelé, déshydraté, pasteurisé ou mis dans un autoclave, et mis en conserve. Utilisation du succédané de crème selon l'une quelconque des revendications 1 à 10 pour préparer un aliment. Utilisation selon la revendication 14, dans laquelle la quantité de succédané de crème présente dans l'aliment varie entre 1% et 80 % en poids sur la base du poids de l'aliment.






IPC
A Täglicher Lebensbedarf
B Arbeitsverfahren; Transportieren
C Chemie; Hüttenwesen
D Textilien; Papier
E Bauwesen; Erdbohren; Bergbau
F Maschinenbau; Beleuchtung; Heizung; Waffen; Sprengen
G Physik
H Elektrotechnik

Anmelder
Datum

Patentrecherche

Patent Zeichnungen (PDF)

Copyright © 2008 Patent-De Alle Rechte vorbehalten. eMail: info@patent-de.com