CA2011526A1 - Dessert food product - Google Patents
Dessert food productInfo
- Publication number
- CA2011526A1 CA2011526A1 CA002011526A CA2011526A CA2011526A1 CA 2011526 A1 CA2011526 A1 CA 2011526A1 CA 002011526 A CA002011526 A CA 002011526A CA 2011526 A CA2011526 A CA 2011526A CA 2011526 A1 CA2011526 A1 CA 2011526A1
- Authority
- CA
- Canada
- Prior art keywords
- cream
- food product
- content
- milk
- mixture
- 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.)
- Abandoned
Links
Landscapes
- Dairy Products (AREA)
Abstract
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.
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.
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 - . . ~: -~: . :
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 ' ~
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 : : :-: ~:. .:
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 - 3 ~
: :' ':
:
r- r~ ~ :
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.
~ "
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 .. :::, ~, 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.
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 - . . ~: -~: . :
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 ' ~
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 : : :-: ~:. .:
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 - 3 ~
: :' ':
:
r- r~ ~ :
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.
~ "
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 .. :::, ~, 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.
- 4 ~
5 ~
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. -
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. -
Claims (21)
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.
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.
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002011526A CA2011526A1 (en) | 1990-03-06 | 1990-03-06 | Dessert food product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002011526A CA2011526A1 (en) | 1990-03-06 | 1990-03-06 | Dessert food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2011526A1 true CA2011526A1 (en) | 1991-09-06 |
Family
ID=4144453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002011526A Abandoned CA2011526A1 (en) | 1990-03-06 | 1990-03-06 | Dessert food product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2011526A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2914823A1 (en) * | 2007-04-13 | 2008-10-17 | Bongrain Sa Sa | FRESH CHEESE FOOD PREPARATION AND METHOD OF MANUFACTURING THE SAME. |
| CN109329446A (en) * | 2018-12-21 | 2019-02-15 | 西北农林科技大学 | A kind of cream dessert and preparation method thereof |
-
1990
- 1990-03-06 CA CA002011526A patent/CA2011526A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2914823A1 (en) * | 2007-04-13 | 2008-10-17 | Bongrain Sa Sa | FRESH CHEESE FOOD PREPARATION AND METHOD OF MANUFACTURING THE SAME. |
| EP1982600A1 (en) * | 2007-04-13 | 2008-10-22 | Bongrain S.A. | Food preparation based on fromage frais and method of manufacturing same |
| CN109329446A (en) * | 2018-12-21 | 2019-02-15 | 西北农林科技大学 | A kind of cream dessert and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |