MXPA06007889A - Pourable liquid dairy dessert - Google Patents

Abstract

A pourable dessert product, prepared without an emulsifier, comprising milk solids nonfat, fat, sweetener, stabilizer and flavoring agent.

Description

LIQUID DAIRY DESSERT. WASTE TECHNICAL FIELD The invention is an improved pourable dairy dessert product.

BACKGROUND OF THE INVENTION The dessert mixes, and particularly those of dairy ingredients, are well known and used both by the consumer of beverages and in the commercial food industry. A traditional dessert includes a pie soaked with a milk mixture made from a combination of three milks, known as "tres leches". The usual way to prepare the three milk mixture is through the mixture of three dairy products: whole milk, sweetened condensed milk and evaporated milk. Given the required freshness of the product, the preparation and storage of the traditional three-milk blend to maintain its integrity is a challenge for commercial-scale food products and suppliers. A commercial product is described in U.S. Patent No. 6,197,362 and its continuation, now U.S. Patent No. 6,569,485, both by Hussein, and assigned to Rich Products Corporation. The '362 patent and the' 485 patent both disclose a pourable liquid dessert product comprising a source of protein, fat, sweetener, flavoring agent and emulsifier. The two patents establish that "it is yet another object of this invention to provide a single pourable dessert liquid product that can be either dairy or non-dairy, is freezeable, is consistent in quality and above all improves sanitation and maintains quality. since only a single liquid is used without exposure to contamination, as in the case of mixing the three milk separately "(Column 1, lines 41 to 47). Both patents describe and claim the following ingredients: protein or protein source, fat, sweetener, stabilizer, flavoring agent and emulsifier.

There is no teaching or suggestion in any patent that any of these ingredients can be omitted. In addition, the "milk protein source" listed in the patents includes skim milk powder, whey protein and milk protein concentrate. There is no teaching or suggestion that the source of milk protein includes whole milk, evaporated milk, or cream as in the original formula of three milks. However, it has been discovered that it is possible to produce on a commercial scale, a pourable dairy base dessert without an emulsifier. The present invention is an improved pourable dairy dessert product, which maintains the flavor, texture and integrity of the product of three original milk base milks. Even in the absence of an emulsifier, the present product can be frozen and thawed for use, while maintaining the desired characteristics of taste, texture and soaking capacity required of products of this nature. Accordingly, there is a need for a pourable, improved, dairy-based dessert product that has more authentic flavor and texture than the original three-milk product, and prepared without an emulsifier.

BRIEF DESCRIPTION OF THE INVENTION According to one aspect of the invention, a pourable dessert product is provided. The dessert product comprises about 4.5 to 15.0% by weight solids s in g rasa (slsg); about 1.0 to 5.0% by weight of fat; about 10.0 to 25.0% by weight of sweetener; about 0.10 to 0.30% by weight of stabilizer and about 0.1 to 2.0% by weight of flavoring agents. In another aspect of the invention, a liquid dairy mixture composition without an emulsifier is provided. The liquid mixture composition comprises about 4.5 to 15.0% by weight of nonfat dairy solids; about 1.0 to 15.0% by weight of fat; about 10.0 to 25.0% by weight of sweetener; about 0.10 to 0.30% by weight of stabilizer and about 0.1 to 2.0% by weight of flavoring agents.

DETAILED DESCRIPTION OF THE INVENTION There are many possible embodiments of this invention. The description below describes in detail a preferred embodiment of the invention. It should be understood that the present disclosure should be considered as an example of the principles of the invention. The disclosure is not intended to limit the broad aspect of the invention to the illustrated modalities. The present invention is directed to a pourable, dairy-based dessert product, and more specifically, to a liquid mixture for the creation of the cake known as "three milks". The pourable dessert product is composed of fat, nonfat dairy solids, sweetener, stabilizer and flavoring agent, but eliminates the need for an emulsifier. The amount of nonfat dairy solids in the dessert product should be from about 4.50 to 15.00% by weight and preferably about 8.50% by weight. Examples of suitable sources of nonfat dairy solids include cream, milk, whey powder, condensed skim milk, sweetened condensed milk, whole milk powder, evaporated milk, nonfat dry milk, or sour milk powder. Preferred milk sources are milk, non-fat milk powder, condensed skimmed milk, cream and whey powder. The amount of fat in the dessert product should be about 1.0 to 15.0% by weight, preferably about 6.0% by weight. The origin of the fat is also milk fat, with butter fat being the preferred ingredient in the composition. Potential sources of butter fat include cream, milk, whole milk powder, evaporated milk, and sweetened condensed milk, with cream and milk being the preferred sources. The amount of sweetener should be about 10 to 25% by weight, preferably about 15.5% by weight. Examples of sweeteners are corn syrup, sucrose, fructose, high fructose corn syrup, dextrose, maltodextrin, invert sugar, lactose, maltitol or sorbitol. Preferred sweeteners include sucrose and corn syrup. The amount of stabilizer should be about 0.1 to 0.3% by weight, preferably 0.20% by weight. Examples of stabilizers include carrageenan, guar gum, locust bean gum, xanthan gum, cellulose, modified cellulose and hydrocolloids. Preferred stabilizers include carrageenan and carboxymethyl cellulose. The amount of the flavoring agent should be about 0.1 to 2.0% by weight, preferably about 0.6% by weight. Examples of the flavoring agents include conventional flavoring agents such as caramel, vanilla, kahlua, coffee, mocha, raspberry, strawberry, citrus fruits, and liquor flavor.

A preferred flavoring agent is caramel. It is considered that the pourable liquid dessert of the present invention will be used in the creation of a "three milk" cake. The cake of three milks is traditionally created using a spongy cake, on which the liquid mixture is poured and it is allowed in this way to penetrate but not completely through the cake. Therefore, to achieve the taste, texture and soaking characteristics required of the three milks mixture, the present formulation is, similar to the traditional mixture, a milky base mixture. The present formulation also does not require an emulsifier, an ingredient required in many non-dairy base mixtures made with non-dairy ingredients, such as vegetable oil. The dessert product can be manufactured and / or packaged in group or individual portions. The dessert product can be frozen, stored, distributed and thawed for later use and consumption. The dessert product can be prepared by conventional methods, including regular pasteurization (LTLT, HTST), Storage Duration Extended (DAE), sterilization at ultra high temperature (UHT) and in the container. In a modality, the liquid dessert mixture is prepared as a liquid mixture. Corn syrup, sucrose syrup and milk are added to a mixing tub, and mixed using a high speed blender. Powdered ingredients, such as non-fat milk powder, whey powder, and other ingredients, including stabilizer, salt, flavoring agent and coloring agent are dispersed in the liquid. Once the powders are completely mixed in the milk-sugar mixture, the mixture is transferred to a holding tank. The remnants of the sucrose syrup, milk and cream are infused through the mixing tub into the holding tub. The total batch is stirred at medium speed for five minutes to ensure uniform mixing. The mixture is pasteurized in an HTST pasteurizer by heating the mixture from 81.11 ° C to 83.33 ° C for 25 to 35 seconds. The homogenization is carried out at pressures between 200 and 5000 psig, with approximately 1500 psig being preferred, to prevent the fat from agglomerating, coagulating or separating. The mixture is cooled using a chiller section of the homogenizing unit from the pasteurization temperature of 8 1.11 ° C - 83.33 ° C to 1.67 ° C - 4.44 ° C for a period of time of 30 to 60 seconds. The resulting mixture can be frozen, stored, distributed and thawed, while maintaining the ideal characteristics of a pourable liquid texture and mixed consistency with adequate soaking times. The non-limiting examples of the invention are provided below. Example 1 is of the preferred embodiment.

EXAMPLE 1 Formulation of Verticable Dessert Products Batch Size: 4546 I (4149.52 kg) [1000 gallons (9148 Ibs)] Ingredients Quantity Required (Kg)% in Weight (solid basis) Cream 40% butter fat 389.18 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 2664.90 8.6% slsg Skim milk 0.3% butter fat 19.50 6.5% slsg Dehydrated 96.0% slsg Liquid sucrose 67.5% solids 845.05 13.75 Corn syrup , 42 80.3% solids 90.26 1.75 DE Milk Whey Powder 90.72 2.09 Stabilizer 8514-500 10.36 0.25 Sodium pyrophosphate 2.07 0.05 Salt 8.30 0.20 Caramel 70.5% solids 24.49 0.60 Caramel flavor 4.52 0.07 Scotch butter flavor 1.66 0.07 Anato color 0.12 0.003 Caramel Color 0.12 0.003 EXAMPLE 2 (highest protein level) Formulation of Verticable Dessert Products Batch Size: 4546 I (4258.39 kg) [1000 gallons (9388 Ibs)] Ingredients Quantity Required (Kg)% in Weight (solid basis) Cream 40% butter fat 426.38 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 2392.74 8.6% slsg Skim milk 0.3% butter fat 425.93 15.0% slsg Dehydrated 96.0% slsg Liquid sucrose 67.5% solids 867.38 13.75 Corn syrup , 42 80.3% solids 92.76 1.75 DE Milk Whey Powder Stabilizer 8514-500 10.64 0.25 Sodium pyrophosphate 2.12 0.05 Salt 8.52 0.20 Caramel 70.5% solids 25.13 0.60 Caramel flavor 4.64 0.07 Scotch butter flavor 1.70 0.07 Anato color 0.13 0.003 Caramel Color 0.13 0.003 EXAMPLE 3 (highest fat level) Formulation of Verticable Dessert Products Batch Size: 4546 I (4102.35 kg) [1000 gallons (9044 Ibs)] Ingredients Amount Registered (Kg)% in Weight (base solids) Cream 40% butter fat 1392.77 15.0% butter fat 5.6% slsg Milk 3.5% butter fat 1657.99 8.6% slsg Skim milk 0.3% butter fat 75.52 7.15 ° / Dehydrated 96.0% slsg Liquid Sucrose 67.5% solids 835.53 13.75 Corn syrup , 42 80.3% solids 89.35 1.75 DE Milk Powder Serum - Stabilizer 8514-500 10.25 0.25 Sodium pyrophosphate 2.05 0.05 Salt 8.20 0.20 Caramel 70.5% solids 24.20 0.60 Caramel flavor 4.47 0.07 Scotch butter flavor 1.64 0.07 Anato color 0.12 0.003 Color Candy 0.12 0.003 EXAMPLE 4 (Lower Protein) Formulation of Verticable Dessert Products Batch Size: 4546 I (4080.13 kg) [1000 gallons (8995 Ibs)] Ingredients Quantity Required (Kg)% in Weight (base solids) Cream 40% butter fat 450.87 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 1841.16 4.5% slsg 8.6% slsg Water 817.07 Liquid sucrose 67.5% solids 830.99 13.75 Corn syrup, 42 80.3% solids 88.90 1.75 SERUM Milk Powder Stabilizer 8514-500 10.20 0.25 Sodium pyrophosphate 2.04 0.05 Salt 8.16 0.20 Caramel 70.5% solids 24.08 0.60 Caramel flavor 4.44 0.07 Scotch butter flavor 1.63 0.07 Anato color 0.12 0.003 Caramel color 0.12 0.003 EXAMPLE 5 (lower fat) Formulation of Verticable Dessert Products Batch Size: 4546 I (4135.47 kg) [1000 gallons (9117 Ibs)] Ingredients Quantity Reguerida (Kg)% in Weight (base of solids) Milk 3.5% butter fat 1164.12 1.0% butter fat 8.6% slsg Skim milk 0.3% butter fat 203.66 7.15% slsg Dehydrated 96.0% slsg Water 1738.69 Liquid sucrose 67.5% solids 842.33 13.75 Corn syrup, 42 80.3% solids 90.26 1.75 Ut Milk Whey Powder Stabilizer 8514-500 10.33 0.25 Sodium pyrophosphate 2.06 0.05 Salt 8.26 0.20 Caramel 70.5% solids 24.40 0.60 Caramel flavor 4.50 0.07 Scotch butter flavor 1.65 0.07 Anato color 0.12 0.003 Caramel color 0.12 0.003 EXAMPLE 6 (lower sugars) Formulation of Verticable Dessert Products Batch Size: 4546 I (4036.58 kg) [1000 gallons (8899 Ibs)] Ingredients Quantity Required (Kq)% in Weight (base solids) Cream 40% butter fat 337.93 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 3057.80 8.6% slsg Skim milk 0.3% butter fat 7.01 7.15% slsg Dehydrated 96.0% slsg Liquid sucrose 67.5% solids 508.48 8.50 Syrup corn, 42 80.3% solids 75.29 1.50 DE Milk Whey Powder Stabilizer 8514-500 10.09 0.25 Sodium pyrophosphate 2.01 0.05 Salt 8.07 0.20 Caramel 70.5% solids 23.81 0.60 Caramel flavor 4.39 0.07 Scotch butter flavor 1.61 0.07 Color anato 0.12 0.003 Color Candy 0.12 0.003 EXAMPLE 7 (Higher Sugars) Formulation of Verticable Dessert Products Batch Size: 4546 I (4290.14 kg) [1000 gallons (9458 Ibs)] Ingredients Amount Registered (Kg)% in Weight (base solids) Cream 40% butter grease 454.41 6.0% gras; 5.6% slsg Milk 3.5% butter fat 2142.08 8.6% slsg Skim milk 0.3% butter fat 101.08 7.15% slsg Dehydrated 96.0% slsg Liquid Sucrose 67.5% solids 1271.21 20.00 Corn syrup, 42 80.3% solids 267.17 5.00 Milk Whey in Stabilizer powder 8514-500 10.72 0.25 Sodium pyrophosphate 2.14 0.05 Salt 8.58 0.20 Caramel 70.5% solids 25.31 0.60 Caramel flavor 4.67 0.07 Scotch butter flavor 1.71 0.07 Anato color 0.12 0.003 Caramel color 0.12 0.003 EXAMPLE 8 (lower stabilizer) Formulation of Verticable Dessert Products Batch Size: 4546 I (4123.67 kg) [1000 gallons (9091 Ibs)] Ingredients Quantity Required (Kq)% in Weight (base solids) Cream 4 400% g grraassaa dma mmaanntteeqquuiillllaa 379.48 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 2728.58 8.6% slsg Skim milk 0.3% butter fat 40.55 7.15% slsg Dehydrated 96.0% slsg Liquid sucrose 67.5% solids 839.97 13.75 Corn Syrup, 42 80.3% solids 89.85 1.75 DE Milk Whey Powder Stabilizer 8514-500 4.12 0.10 Sodium pyrophosphate 2.06 0.05 Salt 8.24 0.20 Caramel 70.5% solids 24.33 0.60 Caramel flavor 4.49 0.07 Scotch butter flavor 1.65 0.07 Color anato 0.12 0.003 Caramel Color 0.12 0.003 EXAMPLE 9 (highest stabilizer) Formulation of Verticable Dessert Products Batch Size: 4546 I (4126.85 kg) [1000 gallons (9098 Ibs)] Ingredients Quantity Required (Kg)% in Weight (base solids) Cream 40% butter fat 380.66 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 2720.82 8.6% slsg Skim milk 0.3% butter fat 41.41 7.15% slsg Dehydrated 96.0% slsg Liquid Sucrose 67.5% solids 840.65 13.75 Corn syrup , 42 DE 80.3% solids 89.92 1.75 Milk Whey Powder Stabilizer 8514-500 12.37 0.30 Sodium pyrophosphate 2.06 0.05 Salt 8.25 0.20 Caramel 70.5% solids 24.34 0.60 Caramel flavor 4.49 0.07 Scotch butter flavor 1.65 0.07 Anato color 0.12 0.003 Caramel Color 0.12 0.003 EXAMPLE 10 (lower flavor) Formulation of Verticable Dessert Products Batch Size: 4546 I (41 18.23 kg) [1000 gallons (9079 Ibs)] Ingredients Amount Registered (Kg)% in Weight (base solids) Cream 40% butter fat 376.48 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 2749.45 8.6% slsg Skim milk 0.3% butter fat 38.44 7.15% Dehydrated 96.0% slsg Liquid Sucrose 67.5% solids 838.93 13.75 Corn syrup, 42 DE 80.3% solids 89.74 1.75 Powder Milk Serum Stabilizer 8514-500 10.29 0.25 Sodium pyrophosphate 2.05 0.05 Salt 8.23 0.20 Caramel 70.5% solids Caramel flavor 4.11 0.10 Scotch butter flavor Anato color 0.12 0.003 Caramel color 0.12 0.003 EXAMPLE 11 (highest flavor) Formulation of Verticable Dessert Products Batch Size: 4546 I (4140.00 kg) [1000 gallons (9127 Ibs)] Ingredients Amount Registered (Kg)% in Weight (base solids) Cream 40% butter fat 387.05 6.0% butter fat 5.6% slsg Milk 3.5% butter fat 2669.66 8.6% slsg Skim milk 0.3% butter fat 46.60 7.15% slsg Dehydrated 96.0% slsg Liquid sucrose 67.5% solids 843.33 13.75 Corn syrup, 42 DE 80.3% solids 90.22 1.75 Milk Whey Powder Stabilizer 8514-500 10.35 0.10 Sodium pyrophosphate 2.06 0.05 Salt 8.27 0.20 Caramel 70.5% solids 82.21 1.40 Flavor Caramel Flavor of Scottish butter Color anatomy 0.12 0.003 Color Caramel 0.12 0.003 Eguipo reguerido HTST Pasteurizer Homogenizer 1000 Gallon Container Tub, with agitation 500 Gallon Mixer Tub with high speed agitation (blender)

Claims (18)

1. A pourable dessert product characterized in that it comprises about 4.5 to 15.0% by weight of nonfat dairy solids; about 1.0 to 15.0% by weight of fat; about 10.0 to 25.0% by weight of sweetener; about 0.10 to 0.30% by weight of stabilizer and about 0.1 to 2.0% by weight of flavoring agents

2. The dessert product according to claim 1, further characterized in that the source of nonfat dairy solids comprises cream, milk, powder whey, condensed skim milk, sweetened condensed milk, whole milk powder, evaporated milk, fat-free milk powder, or sour milk powder.

3. The dessert product according to claim 1, further characterized in that the fat comprises butter fat.

4. The dessert product according to claim 3, further characterized in that the fat is selected from the group consisting of cream, milk, whole milk powder, evaporated milk, and sweetened condensed milk, the preferred sources being cream and milk. milk.

5. The dessert product according to claim 1, further characterized in that the sweetener comprises sucrose, corn syrup or both.

The dessert product according to claim 1, further characterized in that the sweetener is selected from the group consisting of corn syrup, sucrose, fructose, high fructose corn syrup, dextrose, maltodextrin, invert sugar, lactose, maltitol or sorbitol.

7. The dessert product according to claim 1, further characterized in that the stabilizer is selected from the group consisting of carrageenan, guar gum, locust bean gum, xanthan gum, cellulose, modified cellulose and hydrocolloids.

8. The dessert product according to claim 1, further characterized in that the product is a milky mixture of three milks.

9. The dessert product according to claim 1, further characterized in that the product is a mixture that soaks a cake.

10. A liquid milk mixture composition absent in the presence of an emulsifier, characterized in that the composition comprises approximately

4. 5 to 15.0% by weight of nonfat dairy solids; about 1.0 to 15.0% by weight of fat; about 10.0 to 25.0% by weight of sweetener; about 0.10 to 0.30% by weight of stabilizer and about 0.1 to 2.0% by weight of flavoring agents. The milk mixture according to claim 10, further characterized in that the source of nonfat dairy solids comprises cream, milk, whey powder, condensed skim milk, sweetened condensed milk, whole milk powder, evaporated milk, milk powder without fat, or sour milk powder.

12. The milk mixture according to claim 10, further characterized in that the fat comprises butter fat.

13. The milk mixture according to claim 12, further characterized in that the fat is selected from the group consisting of cream, milk, whole milk powder, evaporated milk, and sweetened condensed milk, the preferred sources being cream and milk .

14. The milk mixture according to claim 10, further characterized in that the sweetener is selected from the group consisting of corn syrup, sucrose, fructose, high fructose corn syrup, dextrose, maltodextrin, invert sugar, lactose, maltitol or sorbitol.

15. The milk mixture according to claim 10, further characterized in that the sweetener comprises sucrose, corn syrup or both.

16. The milk mixture according to claim 10, further characterized in that the stabilizer is selected from the group consisting of carrageenan, guar gum, locust bean gum, xanthan gum, cellulose, modified cellulose and hydrocolloids.

17. The milk mixture according to claim 10, further characterized in that the product is a milky mixture of three milks.

18. The milk mixture according to claim 10, further characterized in that the product is a mixture that soaks a cake.