CN106472687A - Improved food liftout - Google Patents
Improved food liftout Download PDFInfo
- Publication number
- CN106472687A CN106472687A CN201510523867.XA CN201510523867A CN106472687A CN 106472687 A CN106472687 A CN 106472687A CN 201510523867 A CN201510523867 A CN 201510523867A CN 106472687 A CN106472687 A CN 106472687A
- Authority
- CN
- China
- Prior art keywords
- liftout
- edible
- compositionss
- weight
- hydrogenated
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
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 THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- 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 THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/30—Whipping, foaming, frothing or aerating dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Oil, Petroleum & Natural Gas (AREA)
Abstract
A kind of dumpable edible liftout compositionss under refrigerated storage temperature and room temperature.This edible liftout compositions comprises non-hydrogenated/hydrogenated oil and fat, milk product and sweeting agent, extender.This edible liftout compositions can be dismissed, and the form of dismissing has smooth, non-greasy quality and do not have waxy mouth feel.
Description
The present invention relates generally to edible composition field, in particular to the edible liftout compositionss with improved local flavor, and relate more specifically to have improved local flavor and can be as liftout and the edible liftout compositionss that can dismiss on cake and other sweets, or it can be used as milk products (creamer), there is smooth quality, required Consistency and new fresh milk taste.
Background of invention
Non-dairy liftout is very popular, because this kind of liftout has the taste similar with breast liftout processed, but generally has longer shelf life compared with milk product.Although non-dairy product has many advantages, consumer still persistently requires this kind of non-dairy product to have the taste very similar with breast liftout processed.Similarly, persistently need to prepare a kind of food liftout, its have the many of non-dairy liftout or advantageous and also there is the taste very similar with breast liftout processed.
Content of the invention
The present invention relates to a kind of edible liftout compositionss with improved local flavor, it can above be used as liftout at food (as cake and other sweets etc.), it can be dismissed or can be used as milk products (creamer), have smooth quality, required Consistency and new fresh milk taste.This edible liftout compositions is the impurity of breast liftout processed and non-dairy liftout, and wherein this edible liftout compositions comprise butterfat and non-dairy fat simultaneously.This edible liftout compositions contains milk so that its taste and taste are close to breast liftout processed or consistent with newborn liftout processed.Because this edible liftout compositions provides new fresh milk taste and the natural milk fat local flavor of tradition breast liftout processed, the edible liftout compositionss of the present invention can be used as top class breast (dairy-like) liftout of food.Similarly, the edible liftout compositionss of the present invention provide milk taste and class breast liftout for bakery, these bakeries also partly or entirely use breast butter processed and it needs to dismiss, from existing breast blend processed or non-dairy, the edible liftout compositionss that liftout upgrades to the present invention in cake production.The edible liftout compositionss of the present invention comprise milk product (such as milk, butter, low fat milk, butterfat, milk powder, dry cream (cream powder), whey powder etc.), non-hydrogenated (NH oil/or hydrogenated oil and fat) and sweeting agent.In a non-limiting embodiment of the present invention, this edible liftout compositions comprises milk product (such as milk, butter, low fat milk, butterfat, milk powder, dry cream, whey powder etc.), NH oil/or hydrogenated oil and fat, water, sweeting agent (such as sugar, syrup, artificial sweetening agent etc.) and less than one or more optional compositions (such as other newborn prepared materials, milk proem or soybean protein, emulsifying agent, thickening agent, salt, phosphate, flavoring agent, coloring agent, preservative etc.).
The invention provides a kind of edible liftout compositionss, it comprises milk product and oil in water emulsion simultaneously, it can easily be beaten under refrigerated storage temperature (i.e. 33-45 °F) and room temperature or ambient temperature (i.e. 60 °F -80 °F), and can beat the concoction (confection) for having improved organoleptic attribute.This edible liftout compositions has smooth and the quality of non-greasy, non-waxy mouthfeel and pleasant organoleptic attribute.It is dumpable for not dismissing food under refrigerated storage temperature and room temperature, therefore can easily beat to obtain concoction (including sugar-coat, liftout, filler etc.).Dismissing food is smooth and non-greasy, is thus susceptible to disperse expect and be easy to remove to prepare decoration.
Present invention also offers a kind of method preparing edible liftout compositionss.The method includes heating the milk product of edible liftout compositionss, the step adding the other compositions of described edible liftout compositionss then to this milk product.This can be dismissed product and be in a liquid state and can be frozen.
Present invention also offers a kind of obtain, by edible liftout compositionss, the method dismissing concoction.Can be formed by conventional method whipping product known in the art and dismiss concoction.
One non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it comprises milk product and oil emulsion, and it has improved taste, smooth quality, required Consistency and has new fresh milk taste.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss containing milk so that its taste and local flavor are close to breast liftout processed or consistent with newborn liftout processed.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it provides the new fresh milk taste of tradition breast liftout processed and natural milk fat local flavor.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, it comprises milk product (such as milk, butter, low fat milk, butterfat, milk powder, dry cream, whey powder etc.), NH oil/or hydrogenated oil and fat, and sweeting agent, and optional one or more following component (such as other newborn materials, milk proem or soybean protein, emulsifying agent, thickening agent, salt, phosphate, flavoring agent, coloring agent, preservative etc.).
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it can easily be beaten under refrigerated storage temperature and room temperature, and can beat the concoction for having improved organoleptic attribute.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it has smooth and the quality of non-greasy, non-waxy mouthfeel and pleasant organoleptic attribute.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it is dumpable under refrigerated storage temperature and room temperature, therefore can easily beat to obtain concoction (including sugar-coat, liftout, filler etc.).
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it is smooth and non-greasy, is thus susceptible to disperse expect and be easy to remove to prepare decoration.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it is in a liquid state and can freeze or cool down or ambient temperature storage.
Another non-limiting purpose of the present invention is to provide a kind of edible liftout compositionss, and it can be beaten to be formed by conventional method known in the art and dismiss concoction.
It is clearly understood that these and other purposes and advantage from description below and accompanying drawing.
Brief Description Of Drawings
Now accompanying drawing is illustrated, which show the non-limiting embodiment of the present invention, wherein：
Fig. 1 shows the non-limiting method of the edible liftout compositionss for manufacturing the present invention.
Fig. 2 shows another kind of non-limiting method of the edible liftout compositionss for manufacturing the present invention.
Non-limiting embodiment describes in detail
With reference now to accompanying drawing, the purpose of wherein accompanying drawing is to show the non-limiting embodiment of the present invention rather than be limited, and Fig. 1 shows the non-limiting method of the edible liftout compositionss for manufacturing the present invention.
The present invention relates to a kind of edible liftout compositionss with improved local flavor, it can be used as liftout on food, and it can be dismissed or can be used as milk products, have smooth quality, required Consistency and new fresh milk taste.This edible liftout compositions contains milk so that its taste and local flavor are close to breast liftout processed or consistent with newborn liftout processed.Similarly, the edible liftout compositionss of the present invention provide milk taste and class breast liftout.
The edible liftout compositionss of the present invention comprise milk product (such as milk, butter, low fat milk, butterfat, milk powder, dry cream, whey powder etc.), NH oil/hydrogenated oil and fat, and sweeting agent (sugar, syrup etc.).Generally, the NH oil/hydrogenation oil content of this edible liftout compositions is at least about 10 weight %, and water content is at least about 15 weight %, and milk product content is at least about 15 weight %, and levels of sweetener is at least about 5 weight %.In this edible liftout compositions, the combined wt percentage ratio of NH oil or hydrogenated oil and fat, water, milk product and sweeting agent is at least about 80 weight %.Generally, the NH oil/hydrogenation oil content of this edible liftout compositions, water content and the respective content of milk product are above the levels of sweetener of this edible liftout compositions.In a non-limiting embodiment of the present invention, the NH oil content of this edible liftout compositions is about 10 weight % to 45 weight % (and all numerical value therebetween and scope), normally about 20 weight % to 35 weight %, more typically from about 25 weight % are to 30 weight %.In another non-limiting embodiment of the present invention, the water content of this edible liftout compositions is about 15 weight % to 55 weight % (and all numerical value therebetween and scope), normally about 20 weight % to 35 weight %, more typically from about 22 weight % are to 28 weight %.In another non-limiting embodiment of the present invention, the milk product content of this edible liftout compositions is about 15 weight % to 45 weight % (and all numerical value therebetween and scope), normally about 20 weight % to 40 weight %, more typically from about 25 weight % are to 35 weight %.In another non-limiting embodiment of the present invention, the levels of sweetener of this edible liftout compositions is about 1 weight % to 30 weight % (and all numerical value therebetween and scope), normally about 5 weight % to 25 weight %, more typically from about 10 weight % are to 20 weight %.In another non-limiting embodiment of the present invention, in this edible liftout compositions, the combined wt percentage ratio of non-hydrogenated or hydrogenated oil and fat, water, milk product and sweeting agent is about 80 weight % to 100 weight % (and all numerical value therebetween and scope), normally about 90 weight % to 100 weight %, more typically from about 95 weight % are to 98 weight %.
Can be used for the hydrogenated oil and fat of this edible liftout compositions or fat includes hydrogenated coconut oil, oil with hydrogenated soybean, hydrogenated palm oil, hydrogenated palm kernel oil.Can be used for the NH oil of this edible liftout compositions or fat includes Oleum Cocois, cotton seed oil, Semen Maydis oil, soybean oil, Oleum Arachidis hypogaeae semen, olive oil, Petiolus Trachycarpi oil, palm-kernel oil, safflower oil, Oleum Helianthi, American Avocado Tree oil, mustard oil, Oleum Arachidis hypogaeae semen, Testa oryzae oil and/or Oleum sesami.In a non-limiting embodiment, this non-hydrogenated or fat are palm-kernel oil.
The sweeting agent that can be used for this edible liftout compositions includes sugared (such as monosaccharide, disaccharide and polysaccharide).This sweeting agent can be made up of one or more sugar, for example sucrose, Fructose, dextrose, syrup (as corn syrup, dextrose syrup, maple sugar syrup, golden syrup, high-fructose corn syrup etc.), such as high-fructose corn syrup；And/or strengthening sweeting agent, such as cyclamate, acesulfame potassium, alitame, saccharin, cyclamate and sucralose.Can be containing extender to provide extra solid simultaneously for foaming structure provider in said preparation.Typical extender is maltodextrin, dextrosan, polydextrose, xylitol, Mannitol and Sorbitol.For recipe calculation it is believed that all these extender is included in sweetener component.In a non-limiting embodiment, this sweeting agent includes sucrose or sucrose-fructose combination.In another non-limiting embodiment, this sweeting agent includes sugar and syrup.
The milk product that can be used for this edible liftout compositions includes milk (such as low fat milk, 1% fat milk, 2% fat milk, whole milk etc.), butter, Yoghourt, sour cream, butterfat, milk powder, dry cream, whey powder etc..In a non-limiting embodiment, this milk product is milk or comprises milk.
This edible liftout compositions optionally comprises one or more emulsifying agent.During use, this one or more emulsifying agent is present in edible liftout compositionss with the amount of at least about 0.01 weight %.In this edible liftout compositions, the content of one or more emulsifying agent is typically not greater than 5 weight % (such as 0.01-5 weight % and all numerical value therebetween and scope).Specified according to FDA, generally, during use, this emulsifying agent is present in edible liftout compositionss with the amount of about 0.2 weight % to 2.5 weight % (and more generally 0.2 weight % to 1.5 weight %).The non-limiting example of one or more emulsifying agent that can use includes：Sorbitan monostearate polyoxyethylene ether (polysorbate60) and sorbitan monooleates polyoxyethylene ether (polysorbate80)；Arlacel-20, Arlacel-40, Arlacel-60, Arlacel-80, lecithin；Hydrolyzed lecithin；Glycerine monofatty ester, two glyceride or polyglycerol esters, the such as monoglyceride of stearin and tripalmitin and two glyceride；Polyol fat ester APEO, or remove water sorbitan distearate polyoxyethylene ether；The fatty ester of polyhydric alcohol, such as sorbitan monostearate；The double stearate of monoglyceride and the polyglycerin ester of double glyceride, such as six glycerol；The monoesters of glycol and dibasic acid esters, such as propylene glycol monostearate, and propylene glycol monopalmitate, succinoylated monoglycerides；The ester (as glycerol breast cetylate and glycerol breast stearate) being formed with glycerine monofatty ester and two glyceride with carboxylic acid (as lactic acid, citric acid and tartaric acid) and all members of sodium stearoyl lactate or CSL and its sucrose ester family, the kind of the diacetyl tartaric ester of all fatty acids, " DATEMS ", etc., and their mixture.In a non-limiting embodiment, during use, this emulsifying agent comprises polysorbate60 and/or polysorbate80.
This edible liftout compositions optionally comprises one or more stabilizer.During use, this one or more stabilizer is present in edible liftout compositionss with the amount of at least about 0.01 weight %.In this edible liftout compositions, the content of one or more stabilizer is typically not greater than 5 weight % (such as 0.01-5 weight % and all numerical value therebetween and scope).Specified according to FDA, generally, during use, this stabilizer is present in edible liftout compositionss with the content of about 0.2 weight % to 2.5 weight % (and more generally 0.2 weight % to 1.5 weight %).The non-limiting example of one or more stabilizer that can use includes hydrophilic colloid.These hydrophilic colloids can be natural gum (as plant gum) or rubber polymer and can be such as carrageenin, guar gum, alginate, xanthan gum, locust bean gum, arabic gum, gellan gum, pectin etc., or semisynthetic, such as methylcellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose (HPMC) and Microcrystalline Cellulose.In a non-limiting embodiment, during use, this stabilizer includes carrageenin, guar gum, alginate and/or xanthan gum.
This edible liftout compositions optionally comprises one or more salt.During use, this one or more salt is present in edible liftout compositionss with the amount of at least about 0.01 weight %.In this edible liftout compositions, the content of one or more salt is typically not greater than 1 weight % (such as 0.01-1 weight % and all numerical value therebetween and scope).Be applied to the present invention salt be without interference with other compositions or produce disagreeable taste any edible salt.Salt is usually implemented as buffer agent and/or as flavoring agent and/or preservative.The example of useful salt is Sal (sodium chloride), sodium phosphate or potassium, citrate, chloride, phosphate, sorbate etc..
This edible liftout compositions optionally comprises one or more starch or modified starch.During use, this one or more starch is present in edible liftout compositionss with the amount of at least about 0.1 weight %.In this edible liftout compositions, the content of one or more starch is typically not greater than 5 weight % (such as 0.1-5 weight % and all numerical value therebetween and scope).The non-limiting starch that can use includes the starch available from Rhizoma Solani tuber osi, Maninot esculenta crantz., Semen Maydiss, rice, Semen Tritici aestivi, Glutinous Semen Maydis, Sorghum vulgare Pers., glutinous sorghum etc. or modified starch.
This edible liftout compositions optionally comprises one or more protein.During use, this one or more protein is present in edible liftout compositionss with the content of at least about 0.1 weight %.In this edible liftout compositions, the content of one or more protein is typically not greater than 5 weight % (such as 0.1-5 weight % and all numerical value therebetween and scope).The non-limiting protein that can use includes milk proem (as detached sodium caseinate, potassium or calcium), it is possible to use the protein being provided with defatted milk, defatted milk powder, milk proem concentrate, Lactalbumin concentrate, alpha lactalbumin and β lactalbumin form.Also vegetable protein can be used, including but not limited to：Soybean protein, Semen Pisi sativi protein, wheat protein, cotton seed albumen, Semen arachidis hypogaeae protein and zein.The meat protein of the soluble protein form being produced by meat processing operation can also be used for implementing the present invention.
This edible liftout compositions optionally comprises one or more acidulant.During use, this one or more acidulant is present in edible liftout compositionss with the amount of at least about 0.01 weight %.In this edible liftout compositions, the content of one or more acidulant is typically not greater than 1 weight % (such as 0.01-1 weight % and all numerical value therebetween and scope).Acidulant can be added to give tart flavour, to control pH and/or the preservative as edible liftout compositionss.The non-limiting example of the acidulant that can use includes phosphoric acid, tartaric acid, malic acid, citric acid, fumaric acid etc..
This edible liftout compositions optionally comprises one or more other compositions, such as flavoring agent, coloring agent, vitamin, mineral milk powder, dry cream etc..Suitable flavoring agent can be adopted to give Rhizoma et radix valerianae, cheese, chocolate, coffee, maple, spice, Herba Menthae, butter, caramel and other local flavors.During use, this flavoring agent is present in edible liftout compositionss with the content of at least about 0.01 weight %.In this edible liftout compositions, the content of flavoring agent is typically not greater than 1 weight % (such as 0.01-1 weight % and all numerical value therebetween and scope).During use, this coloring agent is present in edible liftout compositionss with the amount of at least about 0.001 weight %.In this edible liftout compositions, the content of coloring agent is typically not greater than 0.5 weight % (such as 0.001-0.5 weight % and all numerical value therebetween and scope).
The non-limiting example of this edible liftout compositions as expressed in weight percent is as follows：
Embodiment 1
Embodiment 2
Embodiment 3
Embodiment 4
This edible liftout compositions do not dismissed under state are in a liquid state under refrigerated storage temperature and ambient temperature.Therefore, this edible liftout compositions can easily be toppled at room temperature and be can be used for equipment to produce the factory of liquid.This edible liftout compositions can be made into dismisses liftout.Do not dismiss this edible liftout compositions under state can frozen more than 1 year or can store under refrigerated conditions at least be up to nine months.This edible liftout compositions dismissed under state can under refrigerated conditions stable at least 12 hours, typically at least 24 hours, more generally at least 2 days, and more generally at least one week.Dismiss the performance in terms of swelling degree, storage stability, operation and decoration of this edible liftout compositions under state at least suitable with the butter frosting (vegetable oil-based butter icings) based on vegetable oil.Under the state of dismissing, this edible liftout compositions has the quality of non-greasy and can readily dispersed and easily remove.Dismissing this edible liftout compositions under state and being beaten as swelling degree is at least about 150%, typically at least about 200%, and more generally up to or exceed about 300%.
Referring now to Fig. 1, it shows the non-limiting method of the edible liftout compositionss for forming the present invention.NH oil or hydrogenated oil and fat (as edible fat), water, sweeting agent, optional emulsifying agent, optional stabilizer, optional salt, optional flavoring agent, optional coloring agent and any other optional compositions are placed in blending tank and mix until uniform mix.Can make in mixture, there is no obvious agglomerate using high-shear mixer.Generally before mixing, heat the mixture to the temperature of about 55-85 DEG C (as 65-75 DEG C) during or after.Hereafter, the milk product (as milk) being heated to about 55-75 DEG C (as 65 DEG C) adds, to the mixture of heating and at a temperature of about 55-75 DEG C (as 65 DEG C), the mixture of milk product and heating is mixed thoroughly for a minimum about 2 minutes and typically less than 60 minutes (as 10 minutes) to form breast blend processed.Edible high-shear mixer is forming this breast blend.
At a temperature of 55-90 DEG C (as 65-75 DEG C), generally carry out pasteurization or the UHT process of at least 5 minutes and generally less than about 60 minutes (as 20 minutes).
After blend processed to breast carries out pasteurization or UHT, this breast blend is homogenized.For example, the one-level being 1000-7000psi or secondary pressure this breast blend can be homogenized using gross pressure.Homogenising process referring to U.S. Patent number 6,203,841, it is totally incorporated herein by reference.
Subsequently blend processed for homogenized breast is cooled to the temperature of usually less than 20 DEG C (as 0-10 DEG C).The cooling of homogenized breast blend processed can be carried out by heat exchanger；But also can be using cooling means alternatively or additionally.
After cooling down blend processed for homogenized breast, the product of cooling is in a liquid state, and available or packaging.If product is packaged, packaging can be on shelf, in cold storage environment or stored frozen.The product of freezing generally can thaw at refrigerated temperatures, and available thereafter.
The edible liftout compositionss of the present invention can be formed as dismissing liftout by using any machinery, and this machinery uses high shear mechanical force, such as blade, agitator, conventional batch blender, continuous mixing device etc..
Multiple aseptic process (as heat treatment) can be carried out to not dismissing edible liftout compositionss to generate commercial aseptic product.This kind of course of processing is well known to those skilled in the art and includes (HTST) between high temperature, short time, the pot-life extending and superhigh temperature (UHT) heat treatment, homogenizes, cools down and pack.Can be prepared by this edible liftout compositions and multiple dismiss concoction.This kind of concoction of dismissing includes：Can be used for the stuffing material of the food such as cake, pie, cookiess, frosting, facing material, decoration etc..
In a non-limiting embodiment of the present invention, this edible liftout compositions comprises milk, palm-kernel oil, water, sugar, syrup and less than one or more optional compositions (such as emulsifying agent, thickening agent, salt, phosphate, flavoring agent, coloring agent, preservative etc.).
The invention provides a kind of edible liftout compositionss, it comprises milk product and oil-in-water emulsion, and it can be dismissed under refrigerated storage temperature and room temperature (i.e. about 60 °F -80 °F), and can beat the concoction for having improved organoleptic attribute.This edible liftout compositions has quality, non-waxy mouthfeel and the pleasant organoleptic attribute of smooth and non-greasy.It is dumpable for not dismissing food under refrigerated storage temperature and room temperature, therefore can easily beat to obtain concoction (including sugar-coat, liftout, filler etc.).Dismissing food is smooth and non-greasy, is thus susceptible to disperse expect and be easy to remove to prepare decoration.
Present invention also offers a kind of method preparing edible liftout compositionss.The method includes heating the milk product of edible liftout compositionss, the step adding the other compositions of edible liftout compositionss then to this milk product.Do not dismiss product to be in a liquid state and can frozen or cold preservation or ambient temperature storage.
Therefore, it should be understood that above-mentioned object effectively can obtain from those being substantially obtained by being previously described, and above-mentioned structure can be carried out with some change without departing from the spirit and scope of the present invention it means that all the elements that comprise in described above and display in accompanying drawing should be understood that there is illustrative rather than restrictive, sense.Already in connection with preferably invention has been described with alternative embodiment.Those skilled in the art read and understand present invention provided herein detailed Description Of The Invention after will become apparent from modifications and changes.The invention is intended to comprising all described modifications and changes, as long as it is within the scope of the present invention.It is also contemplated that the claim of the present invention is intended to cover whole general featuress of invention as described herein and whole statements of special characteristic and the scope of the invention, its problem due to language and be referred to as falling into wherein.Already in connection with preferred implementation, invention has been described.These and other modification of preferred implementation and other embodiments of the invention will be by this disclosure it is clear that therefore illustrative above content be interpreted as only illustrating the present invention without limiting the present invention.It is intended to including all described modifications and changes, as long as it is within the scope of the appended claims.
Claims (21)
1. a kind of dumpable edible liftout compositionss under refrigerated storage temperature and room temperature, described edible liftout
Compositionss comprise at least about 10 weight % non-hydrogenated/hydrogenated oil and fat, at least about 15 weight % milk product, at least
About 15 weight % water and at least about 5 weight % sweeting agents, non-hydrogenated described in described edible liftout compositionss
The combined wt percentage ratio of oily, described water, described milk product and described sweeting agent is at least about 80 weight %,
Described milk product in described edible liftout compositionss, water content, non-hydrogenated content each exceed described
The levels of sweetener of edible liftout compositionss, and described edible liftout compositionss can dismiss and beat
The form of sending out has smooth and non-greasy quality, and does not have waxy mouth feel.
2. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss described
Non-hydrogenated/hydrogenation oil content is about 15 weight % to 45 weight %, the institute of described edible liftout compositionss
Stating water content is about 15 weight % to 45 weight %, and the described milk product of described edible liftout compositionss is
About 15 weight % to 45 weight %, and the described levels of sweetener of described edible liftout compositionss is about 1
Weight % is to 30 weight %, non-hydrogenated, described water, described milk described in described edible liftout compositionss
The described combined wt percentage ratio of product and described sweeting agent is at least about 85 weight %.
3. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss described
Non-hydrogenated/hydrogenation oil content is about 20 weight % to 35 weight %, the institute of described edible liftout compositionss
Stating water content is about 20 weight % to 35 weight %, and the described milk product of described edible liftout compositionss is
About 20 weight % to 40 weight %, and the described levels of sweetener of described edible liftout compositionss is about 5
Weight % is to 25 weight %, non-hydrogenated, described water, described milk described in described edible liftout compositionss
The described combined wt percentage ratio of product and described sweeting agent is at least about 90 weight %.
4. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss described
Non-hydrogenated content is about 25 weight % to 30 weight %, and the described water of described edible liftout compositionss contains
Amount is about 22 weight % to 28 weight %, and the described milk product of described edible liftout compositionss is about 25 weights
Amount % to 35 weight %, and the described levels of sweetener of described edible liftout compositionss is about 10 weight %
To 20 weight %, non-hydrogenated/hydrogenated oil and fat described in described edible liftout compositionss, described water, described
The described combined wt percentage ratio of milk product and described sweeting agent is at least about 95 weight %.
5. edible liftout compositionss as claimed in claim 1, described hydrogenated oil and fat comprises being selected from the group
Plant or multiple oil：Hydrogenated coconut oil, oil with hydrogenated soybean, hydrogenated palm oil, hydrogenated palm kernel oil.
6. edible liftout compositionss as claimed in claim 1, described non-hydrogenated comprises to be selected from the group
One or more oil：Oleum Cocois, cotton seed oil, Semen Maydis oil, soybean oil, Oleum Arachidis hypogaeae semen, olive oil, Petiolus Trachycarpi
Oil, palm-kernel oil, safflower oil, Oleum Helianthi, American Avocado Tree oil, mustard oil, Oleum Arachidis hypogaeae semen, Testa oryzae oil and Semen Sesami
Oil.
7. edible liftout compositionss as claimed in claim 1, described non-hydrogenated comprises palm-kernel oil.
8. edible liftout compositionss as claimed in claim 1, described sweeting agent comprises selected from sugar and syrup
One or more component.
9. edible liftout compositionss as claimed in claim 1, described extender comprises being selected from the group
Plant or various ingredients：Maltodextrin, dextrosan, polydextrose, xylitol, Mannitol and Sorbitol.
10. edible liftout compositionss as claimed in claim 1, described sweeting agent comprises sugar and sugar simultaneously
Slurry.
11. edible liftout compositionss as claimed in claim 1, described milk product comprises to be selected from the group
One or more component：Defatted milk, 1% fat milk, 2% fat milk, whole milk, butter, Yoghourt, acid
Butter, butterfat, milk powder, dry cream, whey powder.
12. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss comprise
One or more emulsifying agent, described emulsifying agent with the amount of about 0.01 weight % to 5 weight % be present in described can
In edible liftout compositionss.
13. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss comprise
One or more stabilizer, described stabilizer with the amount of about 0.01 weight % to 5 weight % be present in described can
In edible liftout compositionss.
14. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss comprise
Following substances by weight percentage：
15. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss comprise
Following substances by weight percentage：
16. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss comprise
Following substances by weight percentage：
17. edible liftout compositionss as claimed in claim 1, described edible liftout compositionss comprise
Following substances by weight percentage：
A kind of 18. methods preparing edible liftout compositionss, described edible liftout compositionss are in cold preservation temperature
Dumpable under degree and room temperature, methods described includes：
Non-hydrogenated/hydrogenated oil and fat, water and sweeting agent are provided；
Described non-hydrogenated/hydrogenated oil and fat, water and sweeting agent are mixed to form non-dairy blend；
Milk product is provided；
Described milk product is heated at least about 55 DEG C；
The milk product of described heating is added to described non-dairy blend；
Mix the milk product of described heating and described non-dairy blend with shape at a temperature of at least about 55 DEG C
Become breast blend processed, described breast blend processed comprises at least about 10 weight % non-hydrogenated/hydrogenated oil and fat, at least
About 15 weight % milk product, at least about 15 weight % water and at least 5 weight % sweeting agents, described breast system blends
Non-hydrogenated/hydrogenated oil and fat described in thing, the combined wt percentage of described water, described milk product and described sweeting agent
Ratio is at least about 80 weight %, and the described milk product in described breast blend processed, water content, non-hydrogenated contain
Amount each exceedes the levels of sweetener of described breast blend processed；
To the blend processed HTST/UHT/ pasteurization of described breast；
Homogenize described breast blend processed；And
Blend processed for described homogenized breast is cooled to below about 20 DEG C of temperature.
19. methods as claimed in claim 17, methods described includes packing and subsequently freeze described cooling simultaneously
The step of homogenized breast blend processed.
A kind of 20. methods preparing the liftout dismissed, methods described includes：
A kind of dumpable edible liftout compositionss under refrigerated storage temperature and room temperature, described edible top are provided
Feed composition comprises at least about 10 weight % non-hydrogenated/hydrogenated oil and fat, at least about 15 weight % milk product, extremely
Few about 15 weight % water and at least about 5 weight % sweeting agents, non-hydrogen described in described edible liftout compositionss
Carburetion, the combined wt percentage ratio of described water, described milk product and described sweeting agent are at least about 80 weight %,
Described milk product in described edible liftout compositionss, water content, non-hydrogenated/hydrogenation oil content each surpass
Cross the levels of sweetener of described edible liftout compositionss；And
Beat described edible liftout compositionss to there is smooth, non-greasy quality and do not have wax-like to be formed
Mouthfeel dismiss product, described product of dismissing has at least 150% swelling degree and cold under the form of dismissing
Stable at least 24 hours under the conditions of Tibetan.
21. methods as claimed in claim 20, described edible liftout compositionss with freezing state provide and
Methods described includes following additional step：
Thaw before the described whipping of described edible liftout compositionss described freezing edible liftout combination
Thing.
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523867.XA CN106472687A (en) | 2015-08-24 | 2015-08-24 | Improved food liftout |
| PCT/CN2015/092051 WO2017031817A1 (en) | 2015-08-24 | 2015-10-16 | Improved food topping |
| TW104134085A TWI677287B (en) | 2015-08-24 | 2015-10-16 | Improved food topping |
| MYPI2015703719A MY193936A (en) | 2015-08-24 | 2015-10-16 | Improved food topping |
| AU2015406654A AU2015406654B2 (en) | 2015-08-24 | 2015-10-16 | Improved food topping |
| SG10201508632TA SG10201508632TA (en) | 2015-08-24 | 2015-10-19 | Improved food topping |
| KR1020150150104A KR20170023694A (en) | 2015-08-24 | 2015-10-28 | Improved food topping |
| AU2021212083A AU2021212083A1 (en) | 2015-08-24 | 2021-08-05 | Improved food topping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523867.XA CN106472687A (en) | 2015-08-24 | 2015-08-24 | Improved food liftout |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106472687A true CN106472687A (en) | 2017-03-08 |
Family
ID=58099554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510523867.XA Pending CN106472687A (en) | 2015-08-24 | 2015-08-24 | Improved food liftout |
Country Status (7)
| Country | Link |
|---|---|
| KR (1) | KR20170023694A (en) |
| CN (1) | CN106472687A (en) |
| AU (2) | AU2015406654B2 (en) |
| MY (1) | MY193936A (en) |
| SG (1) | SG10201508632TA (en) |
| TW (1) | TWI677287B (en) |
| WO (1) | WO2017031817A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1761407A (en) * | 2003-03-20 | 2006-04-19 | 里奇产品有限公司 | Non-dairy whippable food product |
| CN1787746A (en) * | 2003-05-14 | 2006-06-14 | 里奇产品有限公司 | A whippable food product having improved stability |
| CN101647496A (en) * | 2009-08-31 | 2010-02-17 | 广东轻工职业技术学院 | Plant lipid cream and production method thereof |
| CN102791138A (en) * | 2009-12-17 | 2012-11-21 | 里奇产品有限公司 | Yogurt topping |
| JP2016086739A (en) * | 2014-11-05 | 2016-05-23 | 株式会社Adeka | Foamable oil-in-water-type emulsified oil and fat composition |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1119935B (en) * | 1979-09-11 | 1986-03-19 | Ferrero & C Spa P | SWEET PROTEIN FOOD PRODUCT IN FOAMED PLASTIC MASS FORM |
| CH690351A5 (en) * | 1996-07-08 | 2000-08-15 | Soremartec Sa | A food composition in the form of mass foamy plastic. |
| EP1639899A1 (en) * | 2004-08-23 | 2006-03-29 | Friesland Brands B.V. | Powdered, cold-water soluble/dispersible, foamable composition |
| MX2007007540A (en) * | 2004-12-21 | 2008-01-11 | Nestec Sa | Shelf stable mousse. |
| US20080038435A1 (en) * | 2006-08-01 | 2008-02-14 | Van Miller | Precursor Formulation for Whippable Topping or Dessert Filling |
| CN103355418B (en) * | 2012-03-31 | 2015-07-15 | 上海海融食品工业有限公司 | Non-dairy cream of mixed milk fat and preparation method thereof |
| PE20150596A1 (en) * | 2012-07-30 | 2015-05-06 | Rich Products Corp | REFRIGERATED VERTIBLE LIQUID PRODUCT CONCENTRATE FOR DESSERTS |
-
2015
- 2015-08-24 CN CN201510523867.XA patent/CN106472687A/en active Pending
- 2015-10-16 MY MYPI2015703719A patent/MY193936A/en unknown
- 2015-10-16 AU AU2015406654A patent/AU2015406654B2/en active Active
- 2015-10-16 WO PCT/CN2015/092051 patent/WO2017031817A1/en active Application Filing
- 2015-10-16 TW TW104134085A patent/TWI677287B/en active
- 2015-10-19 SG SG10201508632TA patent/SG10201508632TA/en unknown
- 2015-10-28 KR KR1020150150104A patent/KR20170023694A/en not_active Application Discontinuation
-
2021
- 2021-08-05 AU AU2021212083A patent/AU2021212083A1/en not_active Abandoned
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1761407A (en) * | 2003-03-20 | 2006-04-19 | 里奇产品有限公司 | Non-dairy whippable food product |
| CN1787746A (en) * | 2003-05-14 | 2006-06-14 | 里奇产品有限公司 | A whippable food product having improved stability |
| CN101647496A (en) * | 2009-08-31 | 2010-02-17 | 广东轻工职业技术学院 | Plant lipid cream and production method thereof |
| CN102791138A (en) * | 2009-12-17 | 2012-11-21 | 里奇产品有限公司 | Yogurt topping |
| JP2016086739A (en) * | 2014-11-05 | 2016-05-23 | 株式会社Adeka | Foamable oil-in-water-type emulsified oil and fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI677287B (en) | 2019-11-21 |
| KR20170023694A (en) | 2017-03-06 |
| WO2017031817A1 (en) | 2017-03-02 |
| AU2021212083A1 (en) | 2021-08-26 |
| AU2015406654B2 (en) | 2021-05-06 |
| MY193936A (en) | 2022-11-02 |
| SG10201508632TA (en) | 2017-03-30 |
| TW201707567A (en) | 2017-03-01 |
| AU2015406654A1 (en) | 2018-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1787746B (en) | A whippable food product having improved stability | |
| CN108289473A (en) | The whipping food cosmetics dispensing of improvement | |
| CN102791138B (en) | Yoghourt liftout | |
| TWI418310B (en) | Stable protein-free whippable food product | |
| CN101815440A (en) | Stable whippable and whipped food products | |
| JP6052810B2 (en) | Foamable oil-in-water emulsion and method for producing the same | |
| JP2017514498A (en) | Liquid compositions for frozen confectionery, methods of manufacture and preparation | |
| JP4535654B2 (en) | Method for producing oil-in-water emulsion composition | |
| JP6671172B2 (en) | Method for producing marshmallow and mixed powder | |
| JP2009232805A (en) | Dough for baked confectionery | |
| JPS6236649B2 (en) | ||
| JP5398178B2 (en) | Oil-in-water emulsified oil and fat composition or method for producing the same | |
| CN106472687A (en) | Improved food liftout | |
| JP5961578B2 (en) | Method for producing aerated baked food | |
| JP2022019844A (en) | Frozen confectionery | |
| JP2970908B2 (en) | Method for producing foamed foods that are stable for a long time at low temperatures | |
| JP2003180280A (en) | Whip cream | |
| JPH069477B2 (en) | Low-fat foaming oil-in-water emulsion | |
| JP2003102386A (en) | Water-containing chocolate | |
| KR20240125592A (en) | Vegetable Milk Whipping Emulsion | |
| JP2003000146A (en) | Dessert | |
| JP2013172668A (en) | Method for producing dough for cake | |
| JP2005198650A (en) | Stabilizing composition for soft cream mix | |
| JP2002345409A (en) | Insoluble solid food-containing frozen dessert | |
| JP2018174783A (en) | Foamable oil-in-water emulsified fat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1230876 Country of ref document: HK |
|
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |