Multiple texture food

Patent metadata

Field	Value
Publication number	US-9456618-B2
Application number	US-201514597066-A
Country	US
Kind code	B2
Filing date	Jan 14, 2015
Priority date	Apr 9, 2009
Publication date	Oct 4, 2016
Grant date	Oct 4, 2016

Abstract

The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a w ) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.

First claim

What is claimed is:

1. A process for the manufacture of multiple texture product comprising:
providing a dairy material,
freezing the dairy material by cooling it to a temperature of −2° C. or less,
aerating the frozen dairy material,
shaping the aerated, frozen dairy material to form a solid slice, slab, or block of the aerated, frozen dairy material, and cutting said solid slice, slab, or block;
providing at least one tub having an interior;
depositing at least one layer of a dairy food material distinct from the dairy material into the interior of the at least one tub, wherein said distinct dairy food material is selected from the group consisting of cream cheese, processed cheese, curd and combinations thereof; and
depositing and pushing down the solid slice, slab, or block of the shaped, aerated, frozen dairy material into the at least one layer of the dairy food material in the interior of the at least one tub to fully enrobe the solid slice, slab, or block of the shaped, aerated, frozen dairy material by the at least one layer of the dairy food material in the interior of the tub; and
cooling the tub containing the fully enrobed aerated dairy material to form the multiple texture product,
wherein the fully enrobed solid slice, slab, or block of the shaped, aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a w ) of 0.90 or more.

2. The process of claim 1 , wherein the aerated, frozen dairy material is selected from the group consisting of cream cheese, processed cheese, curd and combinations thereof.

3. The process of claim 1 , wherein the frozen dairy material is aerated to an overrun in the range of from 10 to 150%.

4. The process of claim 1 , wherein the freezing, aerating and shaping of the frozen dairy material is carried out in a continuous freezer extruder.

5. The process of claim 1 , the process further comprising thawing or allowing the solid slice, slab, or block of the shaped, aerated, frozen dairy material to thaw.

6. The process of claim 1 , wherein the depositing of the solid slice, slab, or block of the shaped, aerated, frozen dairy material into the at least one layer of the distinct dairy food material includes depositing the solid slice, slab, or block of the shaped, aerated, frozen dairy material into the distinct dairy food material in the interior of the at least one tub when the at least one layer of the distinct dairy food material is liquefied and at a temperature of at least about 70° C.

7. The process of claim 6 , wherein the depositing of the solid slice, slab, or block of the shaped, aerated, frozen dairy material step comprises bringing at least a portion of the solid slice, slab, or block of the shaped, aerated, frozen dairy material into contact with the liquefied at least one layer of the distinct dairy food material to solidify at least a portion of the liquefied distinct dairy food material contacting the at least a portion of the solid slice, slab, or block of the shaped, aerated frozen dairy material and to thaw the at least a portion of the solid slice, slab, or block of the shaped, aerated, frozen dairy material coming into contact with the at least a portion of the liquefied distinct dairy food material.

8. The process of claim 7 , further comprising blending at least one thickening agent, at least one bulking agent, or combinations thereof into the dairy material prior to the freezing of the dairy material.

9. The process of claim 1 , wherein the providing the at least one tub having an interior further comprises lining said interior with at least one layer of paper prior to the depositing of the at least one layer of the distinct dairy food material into the interior.

10. The process of claim 1 , wherein the fully enrobed solid slice, slab, or block of the aerated dairy material has a Stevens firmness of from 20 to 80 at a temperature in the range of from 5 to 10° C., and wherein the distinct dairy food material is nonaerated and has a Stevens firmness of 100 to 150 at a temperature in the range of from 5 to 10° C.

11. The process of claim 1 , wherein the solid slice, slab, or block of the aerated, frozen dairy material formed by the shaping step substantially retains its shape after the depositing of the solid slice, slab, or block of the shaped, aerated, frozen dairy material into the at least one layer of the distinct dairy food material in the interior of the at least one tub to fully enrobe the solid slice, slab, or block of the shaped, aerated, frozen dairy material by the at least one layer of the distinct dairy food material in the interior of the tub.

Assignees

• Kraft Foods R & D Inc
• Kraft Foods R&D Inc

Inventors

• Kortum Olaf C
• Ramstoetter Richard
• Sudyatma Patricia Kemalasari
• Hoffmann Jelena

Classifications

• A23P30/40

  Foaming or whipping · CPC title

• A23C19/084

  Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C19/093) · CPC title

• A21D13/10

  Multi-layered products · CPC title

• A23P30/20

  Extruding · CPC title

• A23C19/0908

  Sliced cheese; Multilayered or stuffed cheese; Cheese loaves · CPC title