Note: Descriptions are shown in the official language in which they were submitted.
SHELF STABLE D~SSERT PRODUCT AND METIIOD
FOR ~NUF~CTURE THEREOF
l'he present invention relates generally to a
shelf stable fluid dessert product which has a reversi-
ble gel structure at refrigeration temperature. More
particularly, the present invention relates to a dessert
product for preparing a cheese cake type dessert wherein
the dessert product is a thixotropic fluid mixture which
is pourable at ambient temperature and which can be
gelled at refrigeration temperature.
Cheese cake is a dessert item which is conven-
tionally prepared using a soft, uncured cheese, such as
cream cheese, baker's cheese or cottage cheese as the
basis for a filling. The cheese is usually combined
with other cake ingredients such as flour, butter or
vegetable shortening, eggs, sugar and vanilla or other
flavorings and is filled into a shell. The filled
shell is then baked to provide the final cheese cake
product. Cheese cake desserts which do not require
baking are also known. These usually rely upon a com-
~;~ bination of gelatin and whipped egg whites or whipped
cream to provide a rigid structure at refrigeration
temperatures. Such non-bake cheese cakes are not
reversible to provide a pourable mixture at room temper-
ature and these cheese cakes are not shelf stable at
ambient temperature.
Various dry mixes have been proposed which can
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be reconstituted with water to provide a cheese cake
type dessert. One such dry mix is disclosed in United
States Patent No. 3,455,698 to Vakaleris. The Vakaleris
patent disclosed a dry food mix which is reconstitutable
as a cheese cake filling. ~he dry mix contains a major
portion of an acid coagulable protein source, sugarr
flour, cornstarch and an acidogen which is hydrolyr~ahle
in water to release an edible acid. After reconstitu-
tion with water, the acidogen reacts to release an acid
and to coagulate the protein after a batter is prepared
from the dry mix. The batter is then baked to provide
a traditional type cheese ca]ce product.
Inasmuch as the cheese which provides the base
for the cheese cake filling is a perishable food item,
the householder normally procures the cheese shortly be-
fore preparation of the cheese cake. The dry mixes, such
as proposed in the Vakaleris patent, were designed in an
effort to permit the householder to prepare cheese cake
at any time and without advance preparation, except ~or
the addition of household staples, such as eggs, milk,
butter or margarine. Heretofore, no product has been
offered to the householder which is immediately ready to
be placed into a filling to provide a cheese cake type
dessert and which can be stored at ambient temperatures
until required for use.
The product of the present invention is a novel
mixture of components required to provide a cheese cake
- which is fluid and pourable at ambient temperature hut
which sets to a gel at refrigeration temperature and is
reversible between the gel form and the pourable form.
The dessert product of the present invention is th~Dtropic
and can be made fluid even at refrigeration temperatures
by stirring or agitation.
Accordingly, it is a principal object of the
present invention to provide a shelf stable dessert prod-
uct which is pourable at ambient temperature and which
sets to a gel at refrigeration temperatureO
It is another object of the present invention
to provide a shelf stable dessert product for use as a
cheese cake filling which is complete and can be placed
directly into a mold or shell and which can be refrig-
erated to provide a gel structure.
It is a further objec~ of the present invention
to provide a thixotropic dessert product utilizable as a
cheese cake filliny which has a reversible gel structuxe
at refrigeration temperatures.
It is a still further object of the present in-
vention to provide a dessert product which is ready to
use as a cheese cake filling and which is shelf stable
at ambient temperatures for extended periods of time.
Other objects and advantages of the present
invention will become more apparent in the following de-
tailed description and the accompanying claims.
Generally, in accordance with the present in-
vention, a shelf stable dessert product which has arever-
sible gel structure at refrigera~ion temperatures is pre~pared by a method including the following steps:
A homogeneous, aqueous mixture of a particular
gel-forming gum, a sweetening agent, starch and a pro
teinaceous source is prepared. The proteinaceous source
is selected from the group consisting of cream cheese,
Neufchatel cheese r cottage cheese, casein, an edible
caseinate salt and an edible soy proteinate salt. The
fat content of the aqueous mixture is adjusted to within
the range of from about 15 to about 25 percent fat by
selection of proteinaceous source or by the addition of
a suitable fat source. The mixture is then heated to
a temperature and or a time sufficient to pasteurize
the mixture. The pH of the mixture is adjusted to belo~
about 4.6 and the mixture is cooled to ambient tempera-
ture. At ambient temperature, a thixotropic dessertproduct is provided which is shelf stable, which is
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pourable at ambient temperature and which is gelled at
refrigeration temperature. By "refrigeration tempera-
tures"is meant the temperature usually encountered in a
household refrigerator of from about 2C to abou-~ 10C.
Whi]e not wishing to be bound by any th~ory,
it is ~elieved that the interact.ion of the gel-forming
gum~ the starch, the sweetening agent and the prokein-
aceous source at the particular levels of use for each
component during the heating step o f the present in-
ven~ion provides a gel matrix which is reversible and
which is thixotropic. A synergistic effect occurs
which is believed to be the result of the choice of the
particular ingredients of the mixture and the level of
use of the ingredients in the finished product. The gel
matrix a~ ambient temperature is semi-fluid but pours
readily after slight agitation. The final form of the
product when refrigerated has a soft pleasing mouth
feel without the characteristic rubbery texture associated
with gel-forming gums, such as gelatin.
20 _ The gel-forming gums useful in the present in-
vention have utility in the preparation of the dessert
product of the invention apart from their function of
- contributing to the gel matrix of the dessert product.
The gel-forming gums also serve to improve the texture
and eating qualities of the dessert product. The gel-
forming gums are used in the formulation of the present
invention in an amount ranging from about 0.4 percent
to about 0.7 percent, preferably at a level ranging
from about 0.45 percent to about 0.55 percent.
A~ used herein, all percentayes are by weight
and all temp~ratures are C, unless specifically in-
dicated otherwise.
The gel forming gums useful in the present in-
vention are desirably selected from gelatin and mixtures
of xanthan gum and locust bean (carob) gum. The mixh~es
- of xanthan gum and locust ~ean gum have from about 60 to
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about 95 percent Y.anthan gum and have about 5 to about
40 percent locust bean gum. Particularly preferred is
pig or calf gelatin with a Bloom strength of 150-250.
It should be recognized that, while other gums have the
ability to form hard gels, which are defined as a rigid
structure that does not flow r such gums are not suitable
for use in the dessert product of the invention. Some
gums, such as tragacanth, form thick heavy pastes at
high concentrations that are sometimes called yels, but
are not true gels. Other gums, such as furcellaran, form
gels but are degraded when heated under acidic conditions
as are used in the process of the present invention.
Other gums, such as agar, form yels but have extreme
hysteris lag which is the ability to gel at temperatures
much lower than the gel-melting temperature. ~inor
amounts of such other gums may be used in combination
with gelatin on the xanthan/locust bean gum mixture to
provide slightly altered properties but such use is re-
stricted to less than about 25 percent of the total gum
present~
The starch usea in the dessert product of the
invention can be any food starch in its native or modi-
fied form. Native starches are produced by extraction
from the seeds~ of plants such as corn, wheat, sorghum
or rice; the tubers, or roots of plants, like cassaba
~tapioca), potato or arrowroot; and the pith of the sago
palm. Particularly preferred is cornstarch because of
~he co~nercial availability of cornstarch. The starch
can be either pre-gelatinized or non-gelatinized. If
3~ the starch is non-gelatinized, the heating step of the
invention must be sufficient to effect gelatinization
during the preparation of the dessert product9 The use
of pre-gelatinized starch is preferred to insure gela-
tinization oE starch in the dessert product. A particularly
preferred starch for use in the present invention is pre-
gelantinized waxy maize starch~ -
It is known that food starch has gelling
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properties, however, it should be understood that thestarch is used in the dessert product of the present
invention primarily as a stabiliæer for the fatty
emulsion which is present in the dessert product and
not for contribution to the gel structure except as
it interacts with the gel-~orming gum. It is well known
that gelled foods prepared from starch have syneresis
problems during storage and there is no syneresis
problem with the dessert product of the invention. The
starch is present in the dessert product at a level of
from about ,4 to about 2 percentl preferably from
about .S to about 1 percent. ~his level of use is
much lower than normally used for starch paste emul-
sion products, such as salad dressing.
The proteinaceous source is selected from
the group consisting of cream cheese, Neufchatel
cheese, cottage cheese, an edible caseinate salt, casein
and an edible soy proteinate salt. The proteinaceous
source is present at a level sufficient to provide from
about 2 to about 7 percent protein in the dessert
product. The preferred protein source is cream cheese
and Neufchatel cheese.
The dessert product of the invention desirably
has a fat content of from about 15 to about 25 percent~
It is preferred to use cream cheese as the protein-
aceous source in the dessert product of the present in~
vention. Cream cheese contains from about 30 to about
40 percent butker~at and when used at the desired level
for the proteinaceous svurce the fat of the cream cheese
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supplies all or most of the fat necessary for the dessert
product. When any of the other proteinaceous sources
are used, it is necessary to provide an additional source
of fat. The fat is preferably selected from butterfat,
cream, butter oil, coconut oil and partially hydro-
genated vegetable oils ha~ing an IV o~ from about 75
to about 100.
When a fat source other than cream cheese or
Neufchatel cheese is used in the dessert product o the
present invention, it is desirable to homogenize an
aqueous mixture containing the protein source and the
at source prior to the final heating step to provide
a fatty emulsion. Either single stage or double sta~e
homogenization can be used at pressures of from about
250 psig to about 5000 psig.
It is desirable to limit the level of lactose
in the dessert product to less than about 3 percent so
as to prevent the formation of lactose crystals or a
Maillard reaction during storage of the dessert product.
Accordingly, the proteinaceous source is selected from
the indicated group so as to provide less than about
3 percent lactose in the final dessert product.
It is also desirable to have at least some
edible caseinate salt in the dessert product. In a pre-
ferred embodiment of the present invention, sodium casei-
nate is present in the dessert product at a level of from
about .5 to about 3 percent without regard to any other
proteinaceous source present in the dessert product.
The presence of sodium caseinate aids in water binding
and in the cold set properties of the dessert product.
The sweetening agent is preferably a natural
sweetening agent, such as sucrose or dextrose. Natural
sweetening agents are used at a level of from about 10
to about 25 percent. Artificial sweeteners, such as
saccharin, can be used to replace a ma~imum of about
half of the natural sweetening agents.
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Natural or synthetic flavoring agents may he
used to impart a final desired flavor to the dessert
product. In general, flavoring agents are used at a
level of less than about one percent and any suitable
flavor can be used in the dessert product.
A homogeneous, aqueous mixture of the ingred-
ients is formed by any suitable method. In this con-
nection, it is generally desirable to heat the water
used in the preparation of the dessert product and to
add the other ingredients to the heated water~ 'rhe
dry ingredients are preferably added by suitable equip-
ment to prevent lumping of the dry ingredients. One suit-
able method for blending the dry ingredients with the water
is a tank containing a continuous piping loop through which
the water is recirculated by means of a centrifugal pump.
The dry ingredients are gradually fed into the loop prior
to passage of the water through the pump. If a fat source
is used in the preparation of the dessert product, the homo-
geneous, aq~eous mixture is homogenized prior to the final
heating step.
After a homogeneous, aqueous mixture o the
ingredients is formedl the mixture is heated to a tem-
peraturé sufficie~-t~to pasteurizë-the mixture. Suit-
able heating conditions are to a temperature of from
about 72 to about 90 C for a time of from about 15 to
about 5 minutes, the longer time corresponding to the
lower temperature and equivalent intermediate times
being used at intermediate temperatures. Ultra high
temperature short time (UHTST) conditions of about
100-110C for substantially no hold time can also be
used. If a non-gelatinized starch is used, the final
heating conditions are selected so as to be abo~e the
gelatinization temperature for the starch.
After the pasteurization heating step, the p~l
of the mixture is adjusted to below ahout 4.6 by the ad-
`' dition of a suitable edible acid. Suitable edible acids
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include but are not limited to citxic acid, lactic acid~
malic acid, acetic acid, phosphoric acid, hydrochloric
acid, glucona delta lactose, fumaric acid and mixture5
thexeof.
The dessert product of the invention is then
filled into containers and sea:Led. The dessert product
should be filled and sealed while at a temperature of
72C or above to insure adequa1e shelf life~
The dessert product of the present invention
gene.rally has the following level of components at the
indicated range of use.
Component Range
Protein 2-7
Fat 15-25
Sugar (other than 10-25
lactose)
Lactose :~3
Water (q s for 48-52
Final Product)
Starch .4-2
Gum 4~-7
~lavoring ~l.0
p~ ~.0-4.6
The following examples further illustrate
various features of the present invention but are not
; intended to in any way limit the scope of the invention
which is defined in the appended claims.
AMPLE 1
A cheese c ake filling in accordance with the
30 present invention was made using cream cheese as the pro-
tein and fat source. The *illing had the follo~ing in-
gredien~ts in the given amounts:
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Weight
In~redi~nts Percent
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Cream cheese 53 74
~-~- Granulated sugar ~sucxose)22.45
Water 20.71
Fresh curd sodium caseina~e 1.66
Vanilla extract 0.56
Pregelatinized waxy maize starch 0.56
Calfskin gelatin, 220 bloom 0,55
Lactic acid, 85~ 0.23
Lemon emulsion 0.04
lOO.Q0
A jacke-ted conical tank with controlled
temperature water circulating through the jacket and
having a motor-driven stainless s-teel propeller-type
impeller was used for heating and blending the ingred-
ientsO A recirculating loop with centrifugal pump and
hopper feeder was connected to the tank and the conten-ts
of the conical tank were circulated through the loop,
enabling dry ingredients to be added without undesirable
lump formation. Water was heated to 54CI and gelatin,
- sodium caseinate, ~nd starch were added. The disper-
sion was heated to 66C, and the sugar was added. The
cream cheese was added, and the tempera~ure raised
to 82C.Lac-tic acid and flavorings were added, and the
product was held at 82C. for ten minutes with agitation4
The p~ of the product was 4.3~, and was commercially
sterile as determined by standard bacteriological test-
ing. Product at 82C was packaged in a variety of air-
tight containers including glass jars, vinyl chloridetubes, p~lypropylene cups, aluminum cups, tinned cans,
and polyethylene/aluminum foil laminate flex packs~
These various packages were stored at 7C,
ambient room temperatures (24C), 30C, and 37C in the
absence of light and examined periodically for quality
changes. From a bacteriological standpoint, the cheese
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cake filling was highly acceptable as total counts were
reduced during the storage period. Refrigerated filling
(7C) was unchanged in flavor characteristics during the
eight-month test. At ambient room temperature, slight
yellowing of the product and development of a barely
detectable carameliæ~ taste occurred in eight months -
still highly acceptable. At 30C, browniny and
caramelized flavor development made the product unac-
ceptable in four to five months. At 37C, these same
factors resulted in unacceptable products in less than
two months. During the storage period, selected samples
were used to prepare cold set cheese cakes of good qual-
ity.
The product has been packaged in a variety oE
air tight containers including glass jars, vinyl chloride
tubes, polypropylene cups, aluminum CUp5 and polyethylen~
aluminum foil laminate flex packs. After sealing, the
container is cooled as rapidl~ as possible to a temper-
ature of about 20C and placed in storage and tested by
placing in a graham cracker crumb crust shell to evaulate
the taste and consistency. Further, samples are tested
for consistency using a Brookfield~viscometer Model R~E.
An acceptable viscosity using the F spindle at
0.5 rpm would be in the range of 5-9 at room temperature
-- ~ 25 or 28 to 36 at 7C. The most desirable Yiscosity for
this product is a Brookfield reading of 32-34 units.
EXAMPLE 2
A cheese cake filling in accordance with the
invention was made in accordance with the procedure of
Example 1 using the following formulation:
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Weight
In~redient Percent
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Cottage cheese curd
(17.6~ solids) 35010
Sugar (sucrose~ 22,34
Water 22.67
Butter oil 1~oO3
Pregelatinized waxy
maize starch 0.60
Vanilla extract 0.56
Pigskin gelatin O.Sl
Citric acid 0.15
Lemon emulsion 0.04
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100,00
The cottage cheese curd was dispersed in water
and warmed to 54C, the butter oil was added and the
mixture was homogenized using 2000 psig on the first
stage and 500 psig second stage. Gelatin and starch
were added to the viscous liquid and the mixture was
heated to 68C~ The sugar was added and the blend
heated to ~2~C for ten minutes. After cooling/ the pB
was 4.25. The filling was added to a graham cracker
crumb crust shell to prepare cheese cake having ~he
consistency and taste characteristics of cold set cheese
cake after one hour at refrigeration temperature of 1
10C. A second batch was made wherein one-third of the
citric acid was replaced by an equal weight of malic
acid to provide an equivalent pH and less "acid bite"
when consumedO
EXAMPLE 3
A formulation similar to that given in Example
1 was used to prepare a cheese cake filling using
Neufchatel cheese in place of cream cheese.
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Weight
In~redient Percent
Neufchatel cheese 53.74
Sugar (sucrose) 22.45
Water 21.47
Vanilla extract 0.56
Pregelatinized waxy
maize starch 1.00
Calfskin gelatin,
_ 220 bloom 0.50
Lactic acid, 85~ 0.24
Lemon emulsion 0.04
100. 00
The processing o~ Example 1 was followed giv-
ing a filling ha~ing a pH34.40 and providing a good qual-
ity cheese cake when set at refrigeration temperatures
of l-10C for about one hour.
EXAMPLE a
This example illustrates the use of sodium
caseinate and vegetable fat to prepare a shelf-stable
cheese cake filling.
Weight
Ingredient Percent
Water 50.13
Granulated sugar (sucrose) 22.41
Coconut oil, 75F 17.50
Fresh curd Sodium Caseinate 6.87
Pregelatinized waxy maize starch 1.00
Imitation vanilla~ flavor 0.56
Dry lemon powder 0.56
; Lactic acid, 88% 0.52
Pigskin gelatin, 250 ~loom 0O45
100 . 00
Sodium caseinate was added to the water which
was heated to 54C and the coconut oil was blended in.
The mixture was homogenized in a two-stage homogenizer
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at 2000 psig first stagc, 500 psig second stage. rrhe
emulsion was heated to 66C and gelatin, starchf and
granulated sugar were added. The blend was heated to
~2C and the dry flavorings were added. Lactic acid
was added to adjust the pH to 4.27 and the filling ~as
held at 82C for ten minutes~ Standard bacteriological
testing indicated the bacterial profile was desirably
low. The illing had acceptable shelf life and pro~ided
cold set cheese cake consistency on refrigeration.
EXAMPLE 5
This example illustrates the use of isolated
soy protein and vegatable fat to prepare a shelf-stable
cheese cake filling. The procedure of Example 1 was used.
Weight
Ingredient Percent
Water 50.13
Granulated sugar 22.75
Partially hydrogenated
~oybean oil, 82 I.V.19.00
Sodium soy proteinate5~50
Pregelatinized waxy maize starch 0.75
Imitation vanilla powder0.56
Dry lemon powder 0.56
Pigskin gelatin7 250 bloom 0.49
Phosphoric acid, 85~ 0.26
100.00
The soy proteinate was dispersed in 49C water
and the soybean oil was added. The mix was homogenized
two-stage at 2500 psig first stage and 500 psig second
stage. The gelatin and starch were added, the temper-
ature adjusted to 66C and the sugar added. The tem-
perature was adjusted to 82C and the dry flavorings
added. The phosphoric acid was added to a part of the
water to reduce the concentration to 20 percent and
added to the filling. The product was held at 82C for
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ten minutes and filled in glass jars which were tightly
- capped. the pH was 4.45 and had a suitable low bac
teriological profile. A second batch was made using
0~01 percent ascorbic acid or sodium ascorbate to pro-
vide a flavor note similar to that provided by dairy
protein and lactose. The filling sets on refricJeration
to give a cheese cake consistency and shelf life is
satisfactory.
EXAMPLE 6
Sucrose was replaced with corn syrup solids
as given in the following formulation:
Weight
Ingredient Percent
Cream cheese 53.74
63 D.E. corn syrup
(84~ solids) 26.72
Water 15.54
Fresh curd sodium caseinate 1.66
Vanilla extract 0.56
Pregelatinized waxy maize starch 0.56
Calfskin gelatin, 220 bloom 0.55
Lactic acid, 85% 0~23
Lemon emulsion 0.44
100 . 00
This formulation was processed in the same
equipment and in the manner as given in Example 1. The
cheese cake filling was similar in consistency and taste
to that provided in Example 1, but had a shorter shelf
life due to more rapid browning at 30C and 37C than
the formulation containing sucrose given in Example 1.
In like manner, 42 ~.E. corn:.sy.rup (81%
solids) was substituted for the sucrose in Example 1.
The sweetness of the filling was slightly reduced com-
pared to that provided in Example 1, the added flavors
were slightly masked, and browning proceeded more
rapidly at 30C and 37C~
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In a similar manner, lactose which had beenhydrolyzed to glucose and galactose to the extent of
about ~S~ and whi~h had been freeze-dried to remove
; water, was used as a replacement for sucrose in Example
1. Processing and properties of the fillinys were sub-
stantially as given in Example 1.
EXAMPLE 7
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A cheese cake filling was made with xanthan
gum and locust bean gum.
Weight
Ingredient Percent
Cream Cheese 53.74
Granulated sugar 22.70
Water 20.21
Fresh curd sodium caseinate 1~66
Vanilla extract 0.56
Pregelatinized waxy maize starch 0.56
Xanthan gum 0.25
Lactic acid, 85~ 0.23
Locust bean gum 0.05
- Lemon emulsion _ 0~04
100. 00
The procedure of Example 1 was used to provide
a cheese cake filling which was a reversible gel at re-
frigeration temperature.
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