AU3402684A - Cheese substitute - Google Patents

Description

0 COMMONWtiALTH of AUSTRALIA PATENTS ACT 1952

340 26 PPLICATION FOR A STANDARD PATENT y

We K.L. BAL1LANTYNE PROPRIETARY LIMITED, of "'95-303 Grant Street, South Melbournei in the State of Victoria, Commonwealth of Australia

hereby apply for the grant of a Standard Patent for an invention entitled: "COMESTIBLE PRODUCT",

f provisional 2? 4 .44 which is described in the accompanying specification. -4 4 4 44 4 4

Details of basic application(s):-

4 44.4 4 14 Number Convention Country ,Date 44$ 44

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Dated this 7t 1 day of OCTOBER, 198 3

STo: THE COMMISSIONER OF PATENTS (a 'member of the firm oDAVIES CIOLLISON for and on behalf of the Applicant).

Davies Collison Melbourne and Canberra.

COIWMONWEALTO OF AUSTRACIA PATIENTS A"T 1952

S02 DECLARATION IN SUPPORT OF CONVENTION- OR NON-CONVENTION APPLICATION FOR A PATENT

In support of the Application made for a patent for an invention entitled: "COMESTIBLE PRODUCT"

Insert full namlets) ani sddrew(es) Me STEPHEN RICHARD PILE, capt(e) or pteaoonls) authorized to of -295-303 Grant Street, sign on be half of an applicant comnipy. South Melbourne.- in the State of Victoria, Commonwealth of Australia

out whiclhev'r of paragraphs Cpross d3i solemnly and sincerely declare as follows: I or I1(b) does not apply reltesn to application made .(a)xjxKbxW§mbxx~

1(b) relates to' application made or I am authorized by by company; insert name of appicanit comnpany. K.L. BALLANTYNE PROPRIETARY'LIMITED

the app ltiant its behalf. for the patent to make this declaration on Ituxx Cross out whichever of par agrahs 2(p) or 2(t) does not apply 2(a) rceu.to application mrrade 2.(a)4xX. XX )4X4Q( X by inventor(s) 2(b) relates 'to applicationt made John J. Wood, of -ompany(s) or person(s) 'who 51 Asling Street,. Brighton, *.by

are not inventor(s); insert full name(s) and addriess(es) of 'inven. Victoria, Commonwealth of Australia Basil N. Buckeridge, of 395 Beach Road, Beaumaris, Victoria, Commonwealth 'of Australia

aethe actual inventot orthe invention and the facts upon which the applicant Is ~entitled to make the application areas follows The applicant would, if a patent were granted upon state manner inswhich applicant(s), an application made by the said actual inventors, dativ~e title froca'inventor(s) be entitled to have the patent assigned to it.

Cross out paragraphs 3 and 4 for 'non-cotventiofl applications. in on 0.he For' convention Applications, insort bnAk. country(s) followed by date(s) and basic apPliessit~s). on the by

by

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(19) AU (11) AO-A-34026/84

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j~ii~ (54) CHEESE SUBSTITUTE (71) K.L. BALLANTYNE PROPRIETARY LIMITED :lw (21) 34026/84 (22) 7.10.83 (23) 8.10.84 (24) 7.10.83 _3 (43) 18.4.85 pBa 3 (51) A23C 20/00 A23D 5/00 (72) JOHN J. WOOD AND BASIL N. BUCKERIDGE Y i'" (74) DM -i- (57) Claim 1. A comestible comprising a food substrate with a I:~la full or partial coating of a cheese-flavoured coverture, which is of solid consistency below about and of a mean thickness of at least 0.5 mm.

13. A cheese-flavoured food composition comprising cheese flavouring, edible filler and compatible vegetable fat.

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C O MM ON W E A LT H OF AUS T R A LI A

PATENTS ACT 1952

COMPLETE SPECIFICATION

(Original)

FOR OFFICE USE

Class Int. Class

Application Number: e+ 02/ t. Lodged:

Complete Specification Lodged: Accepted: Published:

Priority:

.oRelated Art:

e* a.: m

S Name of Applicant: K.L. BALLANTYNE PROPRIETARY LIMITED

Address of Applicant: 124 York Street, South Melbourne, Victoria, 3205 Commonwealth of Australia

Actual Inventor(s): John J. WOOD, Basil N. BUCKERIDGE

Address for Service: DAVIES COLLISON, Patent Attorneys, 1 Little Collins Street, Melbourne, 3000.

Complete specification for the invention entitled:

"COMESTIBLE"

The follQwing statement is a full description of this invention, including the best method of performing it known to us

1US

Davies Collison. Melboume and Canberra.

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"COMESTIBLE"

This in-ention relates to a novel comestible, to a method of preparing the comestible, and to a related food composition. One of the features of the .dairy industry has been the relatively limited range of new or derivative products for either the food manufacturing or consumer markets. This is particularly so in the case of Scheese in which significant innovation has been confined, over a period of many years, to the production of processed cheddar cheese and of cheese powder for flavouring. The latter product has been used to produce, inter alia, cheese flavoured biscuits and potato crisps. A possible reason for the lack of S:derivative cheese products is that important elements in the enjoyment of eating cheese are the texture and Sthe associated sharp nature of the taste: an observation borne out by the less satisfying taste of cheese flavoured biscuits and crisps in comparison to plain biscuits topped with cheese pieces. Some consumers complain of a tendency to eat too many cheese flavoured biscuits at the one sitting, a factor

V,'4 .li ih heepeeSm .icistpe

onsmes cmplinof tedecy o~et oo an which they relate to lack of both taste and, appetite satisfaction: it is said that cheese on biscuits is much more filling than cheese flavoured biscuits. Finally, it is held by some that cheese flavoured biscuits do not match well with the strong tasting foods which are normally eaten with cheese, for example tomato. Also known are shaped food pieces sprayed with an emulsion of cheese flavouring and oil, but the resultant fine film cannot be seen or discretely tasted and such products exhibit the same disadvantages as the abovementioned products containing cheese fi-ro.uring. It is an object of the invention to at least in 2 15 part overcome these objections to cheese flavoured products without having to resort to the actual use of cheese, with its attendant problems related to shelf life and storage environment. The present inventors have appreciated that this object can be achieved by not incorporating the cheese flavouring in a solid food product but instead providing it in a compound coverture for application as a coating to the product. The inventors have further appreciated that a food composition according to the invention suitable as a 25 cheese flavoured coverture has constituents similar in some respects to so-called compound chocolate known in the confectionery art and typically including cocoa and cocoa derivatives and vegetable fat. However, it is believed surprising that the technology of the confectionery art could be adaptable to the mantfacture of cheese flavoured products.

SThe invention accordingly provides a comestible Scom prising a food substrate with a full or partial Scoating of a cheese-flavoured coverture, which is of S* solid consistency below 30 0C and of a mean thickness 1 5 of at least 0.5 mm. The food substrate may conveniently comprise a bincuit, especially a water cracker or other cracker biscuit of the type traditonally eaten with pieces of 1 cheese, a pretzel, a wafer or a nut. 0 The coverture is preferably of a colour similar to cAhese, and advantageously includes vegetable fat "or oil\, most preferably vegetable fat, as a constituent. The invention also affords a cheese-flavoured food composition comprising cheese flavouring, edible filler and compatible vegetable fat. T le vegetable fat preferably includes a highly refined deodorized natural vegetable fat of a type selected for maximum shelf life of the product and maximum resistance to bloom, i.e. discolouration in extreme temperature conditions. The fat is also 4 chosen to have a melting point at or just below human i blood temperature (370 C) so as to melt in the mouth of a person eating the food composition or comestible. Suitable fats include hydrogenated palm kernel and/or coconut oils: it may be necessary to mix two commercial fats for optimum resuts. The coverture or composition advantageously Sfurther includes one or more of cheese powder as a cheese flavouring constituent, whey powder and/or skim milk powder as a filler constituent, and a matching covert emulsifier. The emulsifier is necessary as the a mean coverture/composition will normally include water either as a constituent of the other products or as added water and it is necessary to include the emulsifier to achieve' proper mixing of the water and fat and so give a smooth running product. i For application as a coverture to crackers or simult o other biscuits, a suitable food composition comprises The co cheese powder flavouring 35-45%, an edible filler 10 for ex 25-35% and vegetable fat 25-35%, all percentages being by weight. For other food substrates, the cheese covert I 'ii" flavouring may be varied from this range to reduce or simult simu i conchi A enhance the strength or nature of the cheese taste, A*4 Ab I 4> whereas a different fat proportion mae be required to A AC 15 and 24 4ft0'

*U 6. 15 vary the flowability or hardness of the coverture. covert The emulsifier, which may for example be soya propor A lecithin, may typically be present to the extent of accord 'I 0.2 to 1.0% by weight. be app A) A

The coverture prepared for application to the A ft la V 20 rough s 4, AC 20 substrate may further include a component to reduce might 1 Ar: 4 Aa

surface tension and. thereby facilitate spreading of passin .C the coverture on the substrate. The commercially covert available additive ADMUL is a suitable component for Sengros this purpose, and may typically be present to the 25 solid c ft A 25 extent of 0.1 to 0.5% by weight. Af success ua A 4 Ai The coverture is preferably of a mean thickness ca ft in the range 0.5 to 3 mm, most preferably about 1 mm. Example The invention still further provides a method of preparing a cheese flavoured comestible comprises c TI applying to a food substrate a cheese-flavoured comestji

Scoverture, which is of solid consistency below 30 C to 0

a mean thickness of at least 0.5 mm. The method preferably includes the steps of preparing a mixture of the constituents of the coqyerture and then mixing, refining and conching the mixture for a predetermined period of time. The latter three steps may conveniently be carried out simultaneously with suitable agitation and aeration. The conching preferably includes heating the mixture, for example to between 400 and 600 C, to drive off volatile acids which might otherwise leave the coverture with an excessably sharp taste. As a simultaneous operation, the mixing, refiijing and conching may be carried out for a period between 15 and 24 hours. The result is a smooth ru;hning uniform n coverture of a viscosity which is determined by the Sproportion of constituents and which might vary according to the product to which the coverture is to be applied. For example, relatively more porous or rough surface items such as biscuits and pretzels might be enrobed with a more fluid coverture by passing them through a descending curtain of the coverture, while items such as nuts would be panned or Sengrossed, entailing gradual application of a more r'i 25 solid or pasty coverture by build-up of the coating in successive thin layers.

Example

The drawing illustrates, in cross-section, a comestible 10 according to the invention. The

it i 1f 1 W 3434--";I 34 F^ IR'| comestible 10 comprises a water cracker 12 as a food substrate wholly coated or encased in a coating 14 of a cheeso flavoured coverture. The coverture is of a mean thickness of 1 mna and is of a solid consistency below 30°C. The coverture was of the follcwing composition: by weight Spray dried whey powder Cheddar cheese powder 28 Blue cheese powder 12 MKL hydrogentated fat (high CEBES 30-08 hydrogenated fat (low 14 Soya lecithin ADMUL 0.2 Salt (NaC1) 0.3

MKL AND CEBES 30-08 hydrogenated fats include palm kernel oil and coconut oil, and are respectively marketed by Vegetable Oils (Vi) Pty. Ltd. and Arkaaus of Denmark. To produce the coverture, the two hydrogenated fats were melted and placed in a refiner conch. The cheese powders, whey powder, salt and half the soya lecithin were added and the mix then brought to 49 0C. The refiner conch was operated, for 14 hours, at which 25 time the balance of the soya lecithin and the ADMUL were added. Aftet a further two hours of conching, the mix was puped out, held in a heated stirred kettle for as lcng as necessary, and then transferred to an enrober of the type employed for applying chocolate coating. The temperature was stablized at 39C and biscuit crackers successively passed through

iI r 5 7 a cutin '6fthe -mix, the resultant comestible being 1thert coo]led and4 packed. The -illustrated and "Just described comestible was found tcu be highly edible, with a,,sharp and satisfying taste, especially as it was chewed in the mouth. Therta was 'a good sensation of texture, in. the taste of the coverture. The cov.Ierture substantially meltedlin the'mouth and there was no sersatiioa of fatty cagulate.-

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Claims (1)

1. THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS: 1. A comestible comprising a food substrate with a full or partial coating of a cheese-flavoured coverture, which is of solid consistency below about 0C and of a mean thickness of at least 0.5 mm.

   2. A comestible according to claim 1 wherein the coverture is of a colour similar to cheese.

   3. A comestible according to claim 1 wherein the coverture comprises a mixture of cheese flavouring, edible filler, compatible vegetable fat or oil, and a matching emulsifier.

   4. A comestible according to claim 1 wherein the coverture includes vegetable fat as a constituent.

   A comestible according to claim 4 wherein the vegetable fat includes hydrogenated palm kernel oil and/or hydrogenated coconut oil.

   6. A comestible according to claim 4 wherein the vegetable fat has a melting point at or just below human blood temperature (37°C) so as to melt in the mouth of a person eating the comestible.

   7. A comestible according to claim 1 wherein the coverture includes cheese powder as a cheese flavouring constituent.

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   8. A comestible according to claim 1 wherein the A coverture includes whey powder and/or skim milk powder the .e as a filler constituent. odl and

   9. A comestible according to claim 1 wherein the 16. A food substrate is selected from the group consisting the che of crasker biscuits, pretzels, wafersand nuts. 44

   A comestible according to claim 1 wherein the 4li

   coverture comprises cheese powder flavouring in the V

   range 35 to 45% by weight, edible filler in the range 18. A to 35% by weight, and vegetable fat in the range 25 includi to 35% by weight. 19. A 11. A comestible according to claim0l wherein the the ;vec coverture is of a mean thickness between 0.5 and 3 mm. human b mouth c 12. A method of preparing a cheese flavoured S4.r 4. 4. -r

   comestible comprises applying to a food substrate a 4' 44 20. A cheese-flavoured coverture, which is of solid the cov S consistency below 30°C, to a mean thickness of at the ran least 0.5 mm. 0 range 2 .44..g

   range 2 13. A cheese-flavoured food composition comprising cheese flavouring, edible filler and compatible 21. Th 4.

   vegetable fat,. referre 4

   0.4 claims 14. A food composition according to claim 13 wherein and any the composition is of a colour similar to cheese. steps o

   DATED

   BA By its DAVIES

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   A fod composition according to claim 13 wherein :theI egetable fat includes hydrogenated palm kernel o1 nd//or hydrogenated coconut oil.

   16. A food composition according to claim 13 wherein the cheese flavouring is cheese powder.

   i17- A food composition according to claim 13 wherein ','iller is whey powder and/or skim milk powder.

   18. A food composition according to claim 13 further including a matching emulsifier.

   S* 19. A food composition according to claim 13 wherein the vegetable fat has a melting point at or just below S* hum3n blood temperature (37°C) so as to melt in the mouth of a person eating the food ccmposition.

   A food composition according to .claim 13 wherein the coverture comprises cheese powder flavouring in the range 35 to 45% by weight, edible filler in the range 25 to 35% by weight, and vegetable fat in the Srange 25 to 35% by weight.

   21. The steps, features, compositions and compounds Sreferred to or indicated in the specification and/or claims of this application, individually or collectively, and any and all combinations of any two or more of said steps or features.

   S- DATED this 8th day of October 1984

   BALLANTYNE PROPRIETARY LIMITED By its Patent Attorneys DAVIES COLLISON

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