PRODUIT ALIMENTAIRE POUR DESSERT

DESSERT FOOD PRODUCT

Abrégé anglais

ABSTRACT
An improved dessert food product is prepared by a blending
and mixing of no-salt cottage cheese, cream, 2% milk, a
stabilizer, a sweetener, raw vanilla and flavouring such
as honey, strawberries, cherries or blueberries can be
used.

Revendications

CLAIMS
The embodiments of the invention in which an exclusive
property or privilege is claimed is defined as follows:
1. A dessert food product composition by weight
comprising: 50% to 55% no-salt cottage cheese, 18%
to 36% cream, 0% to 18% milk, 0.9% to 1.3%
stabilizer, 0.4% to 0.5% gelatine, 8% to 12%
sweetening agent, .08% to .12% raw vanilla and 0%
to 2% pure honey.
2. The dessert food product as claimed in claim 1
wherein the no-salt cottage cheese is of a high
moisture content and the milk is of 2% butter fat
content
3. The dessert food product as claimed in claim 2
wherein the sweetener is 10% to 12% sugar and there
is 0.0% pure honey
4. The dessert food product as claimed in claim 3
wherein there is a 34% to 36% cream content and a
0.0% to 2% milk content.
5. The dessert food product as claimed in claim 3
wherein there is a 26% to 28% cream content and an
8% to 10% milk content.
6. The dessert food product as claimed in claim 3
wherein there is a 16% to 20% cream content and a
16% to 20% milk content.
7. The dessert food product as claimed in claims 3,
4, 5 or 6 wherein the sugar is white granulated
sugar.

8. The dessert food product as claimed in claim 2
wherein the sweetening agent is 8% to 10% granulated
white sugar and 1.5% to 2% pure honey is added.
9. The dessert food product as claimed in claim 8
wherein there is a 34% to 36% cream content and a
0.0% to 2% milk content.
10. The dessert food product as claimed in claim 8
wherein there is a 26% - 28% cream content and an
8% to 10% milk content.
11. The dessert food product as claimed in claim 8
wherein there is a 16% to 20% cream content and a
16% to 20% milk content
12. A dessert food product composition by weight comp-
rising: 52% no-salt high moisture content cottage
cheese, 27% cream, 9.5% of 2% milk, 1.1% whipping
cream stabilizer, .5% gelatine, 8% white granulated
sugar, .1% raw vanilla, 1.8% pure honey.
13. A dessert food product as claimed in claim 7 wherein
the stabilizer is a whipping cream stabilizer.
14. A dessert food product as claimed in claim 8, 9,
10 or 11 wherein the stabilizer is a whipping
cream stabilizer.
15. A dessert food product as claimed in claim 2, 3,
4, 8 or 12 wherein preferably fruit or mostly pure
natural juices have been added to desired taste.
16. A dessert food product composition by weight
comprising 50% to 55% no-salt high moisture content
I

cottage cheese, 18% to 36% cream, 0% to 18% milk,
1% to 1.5% stabilizer, 8% to 12% sweetening agent,
.8% to .12% raw finely ground vanilla and 0% to
2% pure honey.
17. A dessert food product as claimed in claim 16
wherein the sweetening agent is icing sugar.
18. A method for making an improved dessert food
product comprising: providing a no-salt substantially
high moisture content cottage cheese, blending said
cottage cheese to a smooth texture, wherein the
cottage cheese has a 2% to 4% fat content, providing
a mixture of cream with stabilizer added and 2% milk,
blending this mixture together, providing a sweetener
and vanilla mixture wherein the vanilla is in the raw
form and is very finely ground, blending said
sweetener vanilla mixture with said cream, milk,
stabilizer mixture then blending this mixture with
the blended no-salt high moisture content cottage
cheese.
19. A method for making the dessert as claimed in claim 18
wherein the cream, milk mixture is in a 3:1 ratio,
the stabilizer is a whipping cream stabilizer the
sweetener is granulated white sugar, and further of
provicing gelatine which is added to the cream, milk
mixture, and further providing honey for additional
sweetening and a more distinct flavour.
20. A method for making an improved dessert food
comprised of no-salt substantially high moisture
content cottage cheese, cream, stabilizer, gelatine,
granulated white sugar and raw vanilla wherein the

method comprises: blending a first mixture of said
mo-salt cottage cheese, wherein -the cottage cheese
has a 2% to 9% fat content blending a second
mixture of cream, a stabilizer and gelatine, mixing
the granulated white sugar with the raw, finely
ground vanilla to form a third mixture, blending
said third mixture with the said second to form a
fourth mixture and wherein said fourth mixture is
blended with said first mixture.
21. A method as claimed in claim 18, 19 or 20 wherein
preferably raw fruit and/or mostly pure natural
juices are added for a desired taste.

Description

2 ~ 2 ~
This invention relates in general to a food product and
a process for making it and more particularly to a food
product using basically milk and milk products.
Prior to the present invention many types of dairy food
desserts were on the market especially a dessert known
as "Yogurt", which is milk that has been allowed to
ferment to a semisolid consistency Various types of
fruit and flavours have been added to it to make it more ~-
desirable to many consumers since it normally has a
distinct acidic flavour More recently there has been
an upsurge in the use of yogurt type desserts especially
in the United States. As a result of this trend many new
products are arriving on the scene, applicant's instant
invention being considered as the best thus far with
its unique texture and flavour.
In view of the competitive nature in all aspects of food
preparation today there has-evolved a host of desserts
as previously mentioned, the closest prior art known to
applicant are Canadian Patents 1107126, 1044946 and
United States Patents 4765995, 4567047, 4163806, 3830947, ;
3591390, 3506456 4623551.
Canadian Patent 1107126 relates to an egg white substitute
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and is considered only as of interest in that the protein
is derived from a cottage cheese whey. Canadian patent
1044946 relates to a dessert composition of a powder
mix and milk and optionally a yogurt powder. It does
not contain all of the ingredients of applicant's product
nor is it made by the same process.

2 B ~
On considering the United States patents it was found
that patent 4623551 described a cheese foamed by air
bubbles dispersed therein, patent 4567047 described a ~
hard cheese coating applicable to various substrates, ~ -
patent 4163806 describes an unbaked cheese ca~e which
did contain cheese, non-dairy whipped topping and powdered
sugar, patent 3830947 describes a method of making creamed
cottage cheese with a larger shelf life by adding a
creaming mix to dry cottage cheese curd, the creaming mi~ ; ~-
being made by adding a colloid former to cream and
acidifying it to a PH below 5, patent 3591390 describes
a method for treating cottage cheese by adding a specific
agent in concentrations of 0.1 - 0.9% by weight, patent
3506456 describes a creamed cottage cheese improved by
the addition of a natural stabilizing agent derived from
dairy products, while patent 4765995 describes a tofu
product where all natural ingredients are used to make a
product resistant to water separation
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It is an object of the present invention to produce a
dessert food product that can be varied in weight
: :,
percentages and types of some of the components and yet
present a smooth texture and fluffy appeara~nce.
It is a further object of the present invention to
produce a dessert food product that can be varied in
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weight percentages of some of the components and
therefore present a product suitable for those on calorie
- ~ : : . :, :
reduced diets.
It is a further object of the present invention to produce
a dessert food that can accept a variety of flavour or
fruit additives to satisfy the taste of most all people.

2 ~ 3 2 i~
It is a still further object of the present invention -t~
produce a dessert food that can be adjusted to enable
its use as a topping, cake icing, cookie filler and
others.
In order to satisfy the above objectives of the present
invention there is provided a dessert composition which
comprises 50% to 55% by weight of a no salt high moisture
content cottage cheese having a 2% to 4% butterfat
content, 18% to 36% cream, 0% to 18% of 2% milk, 0 9%
to 1 3% whipping cream stabilizer, 0.4% to 0.5% gelatine,
8% to 12% sweetening agent, 0 8% to .12% raw vanilla
said raw vanilla ground very finely and 0% to 2% honey.
In producing the novel product of the present invention
a cottage cheese that cannot be purchased across the
: :-
counter must be used. It is a specially made cheesewith no salt added and is produced only~the creamery
with 2% to 4% fat content. The reason for the no salt
is that salt gives the product a bitter taste. The
. .
cottage cheese preferably has a high moisture content
which is required for blending to a smooth texture. Dry
.
cottage cheese is not acceptable since it does not give
the same, smooth, silky looking texture and leaves a
powdery taste. The cottage cheese must be blended to a
very smooth texture.
In a separate container place the cream or cream and
milk depending on the taste richness and calorie content
desired. The more cream the richer and smoother the ;~
taste. the more light and fluffy the appearance. Mix
with this, a whipping cream stabilizer and gelatine to
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:

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keep the product firm yet thickened and with a smooth
silky appearance. "Whip it~ is also an acceptable
stabilizer. The stabilizer must be mixed with the cream
first if cream and milk are used.
In a separate container place the sweetener, with it -
mix in the raw vanillaf usually in the stick form, ground
very finely. The sweetener is preferably white and could
be such as granulated white sugar or icing sugar. The
white being to maintain the white color of the cottage :
cheese mixture. Vanilla in the liquid form completely
changes the taste which is then very sharp and unpleasant
and unacceptable.
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The mix of cream or cream milk, whipping cream stabilizer :~
and gelatine when well mixed is placed in with the ~-
-: .
sweetener and vanilla mix, this is mixed well and then ~ -~
the blended cottage cheese is added to this and all
mixed well.
A lesser amount of sweetener may be used by adding some
pure honey which retains the proper amount of sweetness
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and gives a distinct flavour.
:~ :,. :
Various other flavours may be had by adding an amount
according to desired taste to the basic ingredients;
Some of the various flavours are strawberry, cherry and
blueberrv. This addition is preferably in the form of
raw fruits. If the fruits are in the liquid form the
unadulterated natural juices are preferred.
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EXAMPLES
As a specific example of the present invention the
rollowing ingredients were used according to the above
disclosure.
60 Kg no-salt high moisture cottage cheese
30 Kg cream
10 Kg 2% milk
1.2 Kg whipping cream stabilizer
.5 Kg gelatine
10 Kg granulated white sugar
'~ . . . :. ,
.1 Kg raw, Einely ground vanilla
2 Kg pure honey - -
As a further specific example of the present invention
the following ingredients were used.
60 Kg no-salt high moisture cottage cheese
40 Kg cream ;
1.2 Kg whipping cream stabilizer
.5 Kg gelatine
12 Kg granulated white sugar
.1 Kg raw, finely ground vanilla
The above lists of ingredients is by way of example
only with the limitations and bounds of the invention
being defined in the following claims. -