Cold-set cheesecake filling

Abstract

Milk-fat based, ready-to-use liquid composition suitable as cold set cheesecake filling, its preparation and use.

Description

[0001] COLD-SET CHEESECAKE FILLING

[0002] The present invention relates to a cold setting liquid composition suitable for making a layered food product such as a cheesecake or cheesecake-like product. The invention further relates to a method for preparing such liquid composition, and its use in making cold-set layered food products.

[0003] Cheesecakes are popular with the general public due to their texture, consistency, flavour, and acidity. Cheesecakes generally comprise a batter layer resting on a base layer. Cheesecake batters are typically prepared either by baking or cold-setting. The baking method is typically used to produce a dense, crumbly type of product, whereas the cold-set method produces a lighter, more mousse-like product.

[0004] Cold-set cheesecake is generally prepared by whipping cream and then mixing this whipped cream with cream cheese, gelatin, and flavourings in the right ratios.

[0005] The object of the present invention is the provision of a ready-to use liquid mixture that only needs whipping and cold setting. In addition, this ready-to-use liquid mixture contains milk fat as the main fat source, and preferably has a low fat content.

[0006] In addition, the ready-to use liquid mixture desirably results in cheesecake with a better taste and consistency than cheesecakes made with to so-called cheesecake powders. Such powders generally consist of a mixture of gelatin, starch, vegetable fat powder, and sugar.

[0007] The present invention provides a cold-setting liquid composition, preferably a heat- sterilized cold-setting liquid composition, comprising:

[0008] • 5-30 wt% milk fat,

[0009] • 1 .5-6.0 wt% milk protein,

[0010] • 5-30 wt% carbohydrate,

[0011] • 0.1 -5.0 wt% of at least one cold-set gelling agent,

[0012] • 0.05-1 .0 wt% of at least one whipping emulsifier,

[0013] • 0.05-5.0 wt% of at least one acidulant, and

[0014] • 0.1 -1 .0 wt% of at least one cellulose-derived thickener,

[0015] • water. The invention further provides a method for the manufacture of such liquid composition comprising the steps of:

[0016] • preparing a liquid mixture comprising the following components:

[0017] - liquid dairy cream and skim milk in amounts that result in a milk fat concentration in the liquid mixture in the range 5-30 wt%,

[0018] - 5-25 wt% at least one carbohydrate source,

[0019] - 0.1 -5.0 wt% of at least one cold-set gelling agent,

[0020] - 0.05-1 .0 wt% of at least one whipping emulsifier,

[0021] - 0.05-5.0 wt% of at least one acidulant, and

[0022] - 0.1 -1 .0 wt% of at least one cellulose-derived thickener,

[0023] • homogenizing and heat sterilizing the liquid mixture.

[0024] Unless indicated otherwise, weight percentages are based on the total weight of the liquid composition, mixture, or product; not on solids weight.

[0025] The invention also relates to the use of the liquid composition for preparing a cold-set food product, preferably a cold-set layered food product, more preferably a cold-set cheesecake or cheesecake-like product, by storing the liquid composition at a temperature in the range 2-10°C, preferably in the range 4-10°C, most preferably in the range 4-7°C, after an optional whipping of said liquid composition, and / or its deposition on a base layer

[0026] The liquid composition of the present invention advantageously allows the production of a (layered) food product having similar texture and consistency as conventional cold-set cheesecakes in an easy and quick manner.

[0027] The present invention relates to a cold-setting liquid composition and its use in preparing a cold-set food product.

[0028] A cold-setting liquid composition is defined as a liquid composition that is able, when cooled below the setting temperature - typically below 20°C, preferably in the range 2-10°C, more preferably in the range 4-10°C, most preferably in the range 4-7°C - to form a self-supporting consistency. A cold-set product is a product formed by cooling a cold-setting liquid composition below the setting temperature - typically below 20°C, preferably in the range 2-10°C, more preferably in the range 4-10°C, most preferably in the range 4-7°C.

[0029] A cold-set layered product is a product comprising at least two layers: a base layer and a self-supporting layer formed by cooling a cold-setting liquid composition below the setting temperature - typically below 20°C, preferably in the range 2-10°C, more preferably in the range 4-10°C, most preferably in the range 4-7°C.

[0030] The term ‘self-supporting’ - also referred to as self-sustaining or dimension-stable - refers to the ability to maintain shape when put on a horizontal surface without further support from the sides or top of the matter, at ambient conditions (1 bar / 20°C). In other words, a self-supporting’ material is not visibly fluid.

[0031] The cold-setting liquid composition according to the present invention preferably is a heat-sterilized composition, preferably an UHT-treated composition.

[0032] This allows the composition to be preserved for at least six months, potentially even

[0033] 9-12 months, before being used to make a cold-set (layered) product.

[0034] The liquid composition comprises 5-30 wt%, preferably 10-30 wt%, more preferably

[0035] 10-25 wt%, most preferably 10-20 wt% milk fat. In contrast to vegetable fats, milk fat provides a creamy taste.

[0036] Preferably, milk fat is introduced into the composition via liquid bovine cream.

[0037] The liquid composition comprises 1.5-6.0 wt%, preferably 2.0-5.0 wt%, more preferably 2.5-4.5 wt% milk protein. Milk protein contributes to the formation of a texture similar to that of a conventional cheesecake.

[0038] The milk protein comprises at least micellar casein, and preferably is a combination of micellar casein and whey protein. In an even more preferred embodiment, the casein to whey protein weight ratio is similar to that in bovine milk, i.e. in the range 75:25- 85:15.

[0039] The liquid composition comprises 5-30 wt%, preferably 5-25 wt%, more preferably I Q- 20 wt% carbohydrate. This carbohydrate content refers the amount of carbohydrate(s) other than the cellulose-derived thickener and the cold-set gelling agent referred to below. One of the carbohydrates present in the liquid composition is lactose. The lactose content of the liquid composition is preferably in the range 1.0-5.0 wt%, more preferably 1 .0-4.0 wt%, most preferably 2.5-4.0 wt%.

[0040] In addition to lactose, the composition preferably contains at least one additional carbohydrate. The additional carbohydrate is preferably selected from the group consisting of sucrose, dextrose / glucose, fructose, and combinations thereof; sucrose being a preferred additional carbohydrate.

[0041] The term “cold-set gelling agent” is used herein for a substance that, when present in an aqueous solution or dispersion, forms a gel when cooled below its setting temperature. Above the setting temperature, the dispersion or solution is non-gelled. The setting temperature depends on the specific gelling agent, but generally is above 20°C, in particular above 30°C, more in particular above 40°C.

[0042] The cold-setting liquid composition comprises 0.1 -5.0 wt%, preferably 0.5-5.0 wt%, and most preferably 1.0-2.5 wt% of at least one cold-set gelling agent. This gelling agent ensures setting upon cold storage in order to obtain a stable, self-sustaining, and sliceable consistency.

[0043] Suitable cold-set gelling agents include gelatin, citrus fibers, cold-set gelling polysaccharides such as gellan, agar, pectin, or carrageenan, and combinations thereof. In a preferred embodiment, the cold-set gelling agent is selected from gelatin, citrus fibers, and combinations thereof. Even more preferably, gelatin is the sole coldset gelling agent in the liquid composition.

[0044] The liquid composition comprises 0.05-1.0 wt%, preferably 0.05-0.7 wt%, most preferably 0.1 -0.5 wt% of at least one whipping emulsifier.

[0045] Preferred whipping emulsifiers are lactic acid esters of mono- and / or diglycerides (LACTEM; E472b), acetic acid esters of mono- and / or diglycerides (ACETEM; E472a), citric acid esters of mono- and / or diglycerides (CITREM; E472c), non-ionic mono- and / or diglycerides of fatty acids (E471 ), and combinations thereof, preferably selected from LACTEM and combinations of LACTEM and at least one non-ionic mono- and / or diglyceride of fatty acids.

[0046] The whipping emulsifier allows the incorporation of air upon whipping and contributes to the smoothness and lightness in the food product. The liquid composition comprises 0.05-5.0 wt%, preferably 0.05-2.5 wt%, and most preferably 0.1-1 .0 wt% of at least one acidulant.

[0047] The acidulant may be any suitable food-grade acid. Preferred is a food-grade organic acid. Examples of such acids are lactic acid, citric acid, malic acid, succinic acid, adipic acid, tartaric acid, phosphoric acid, and combinations thereof. More preferably, the acidulant is citric acid, in view of its favourable taste characteristics.

[0048] The liquid composition preferably has a pH in the range 4.0-6.0, more preferably 4.5- 5.5, most preferably 4.7-5.5.

[0049] The liquid composition comprises 0.1 -1.0 wt%, preferably 0.1 -0.8 wt%, and most preferably 0.2-0.6 wt% of at least one cellulose-derived thickener.

[0050] The cellulose-derived thickener should, evidently, be a food-grade cellulose-derived thickener (E466). It is preferably selected from micro crystalline cellulose, carboxymethyl cellulose, and combinations thereof. The most preferred cellulose- derived thickener is carboxymethyl cellulose (CMC).

[0051] Examples of suitable commercially available food-grade CMCs are Akucell®, Cekol® (available from Nouryon), and Texturecel™ (Dupont).

[0052] Compared to other thickeners - such as sodium alginate, locust bean gum, guar gum, xanthan gum, modified starches, etc. - cellulose-derived thickeners can be added in significantly smaller concentrations for achieving similar consistency and mouthfeel of the final food product.

[0053] The liquid composition is preferably essentially free from thickeners other than cellulose-derived thickeners. This means that the liquid composition is most preferably free from thickeners other than cellulose-derived thickeners, but if present, they are present in a total concentration not higher than 0.1 wt%, more preferably not higher than 0.05 wt%, even more preferably not higher than 0.01 wt%.

[0054] If so desired, the cold-setting liquid composition may further contain additional ingredients. Examples of such additional ingredients are colorants, flavourings, cream cheese (powder), chocolate, toffee, fruit purees, pistachio pastes, salt, and the like. For instance, the addition of salt gives a full-bodied taste and a pleasant sweet-and- sour balance.

[0055] If cream cheese is present in the mixture, it is preferably combined with the other ingredients in the form of a cream cheese powder; not in the form of native cream cheese. As explained in JP 2004-236588A, the presence of native cream cheese in a cold gelling liquid mixture requires a thermal step to melt the cheese and may further require the addition of melting salts (such as trisodium citrate or sodium phosphates, pyrophosphates, polyphosphates, or metaphosphates), making industrial production of the liquid composition more complex, introducing more ingredients, and running the risk of aggregation and clogging in industrial equipment.

[0056] The cold-setting liquid composition further contains water, introduced via skim milk and cream.

[0057] The solids content of the cold-setting liquid composition is preferably in the range 12- 65 wt%, more preferably 15-55 wt%, even more preferably 20-50 wt%, more preferably 25-45 wt%, and most preferably 30-40 wt%.

[0058] The solids content is the total dry matter content remaining (relative to initial weight) after removal of moisture by drying. Drying is typically effected by heating the composition in an oven at 105°C until a constant weight is achieved.

[0059] The cold-setting liquid composition can be prepared by first preparing a liquid mixture, subjecting the liquid mixture to sterilization, and homogenizing the sterilized liquid mixture.

[0060] The liquid mixture can be prepared by combining liquid dairy cream, skim milk, 5-25 wt% of an additional carbohydrate source (meaning: a carbohydrate source other than dairy cream and skim milk), 0.1 -5.0 wt% of at least one cold-set gelling agent, 0.05- 1.0 wt% of at least one whipping emulsifier, 0.05-5.0 wt% of at least one acidulant, and 0.1-1 .0 wt% of at least one cellulose-derived thickener.

[0061] The amounts of skim milk and liquid dairy cream depend on the fat content of the dairy cream and should be chosen such that the resulting milk fat concentration in the liquid mixture is in the range 5-30 wt%, preferably 10-30 wt%, more preferably 10-25 wt%, most preferably 10-20 wt%.

[0062] Liquid dairy cream is the liquid fat fraction separated from whole milk of mammals, preferably bovines, most preferably cows. Separation of the fat from the milk may be done with, for example, a centrifuge. The liquid dairy cream to be used in the present invention preferably has a milk fat content in the range 30-45 wt%, more preferably 35-45 wt%, most preferably 40-44 wt%. The skim milk that is used to make the mixture may be skim milk as such, skim milk concentrate diluted with water, or rehydrated skim milk powder. Alternatively, skim milk concentrate or skim milk powder are, respectively, diluted or rehydrated when present in the mixture.

[0063] The additional carbohydrates, i.e. carbohydrates other than lactose present in the skim milk and dairy cream, can be added to the mixture as carbohydrate powder or crystals or in the form of a carbohydrate syrup.

[0064] The mixture may be prepared using any suitable mixing apparatus. Preferably, the ingredients are mixed at a temperature in the 40-70°C, preferably 50-65°C, more preferably 55-65°C, in order to prevent the gelling agent from gelling during this mixing.

[0065] The resulting mixture is heat-sterilized, preferably using an UHT (ultra high temperature) treatment. This sterilization treatment ensures complete dispersion of the gelling agents and emulsifiers and contributes to the microbiological safety of the product. It also assists in coagulation of the milk protein, which helps to produce a texture similar to that of conventional cheesecakes.

[0066] The UHT process is preferably carried out at a temperature of 135-150°C, more preferably 140-145°C. Preferably, the heating process is carried out for 1 -8 seconds, more preferably 2-6 seconds, most preferably 3-5 seconds.

[0067] The liquid mixture is homogenized. Homogenization reduces the fat globule size and improves the fat globule dispersion, thereby generating a smooth and creamy consistency.

[0068] Any conventional homogenizer can be used. Preferably, a continuous homogenizer is used. The homogenisation step may be performed before or after the heat sterilization step. In a preferred embodiment, the heat sterilization is performed prior to homogenization, because that gives better emulsion stability and a longer shelf life. Furthermore, homogenisation can be effected more easily when the mix is at an elevated temperature following heat sterilization. Typically, the homogenisation step is carried out at a temperature of 50-80°C.

[0069] Homogenisation may be performed in one or in multiple stages. A two-stage homogenization is preferred, for example a two-stage homogenization at 100 / 20 bar. The liquid composition according to the present invention can be used to make a food product, such as a layered food product. Typical examples of such layered food products are cheesecake and cheesecake-like products, in which the liquid composition is layered on top of a base layer.

[0070] The production of such (layered) food product involves an optional whipping of the liquid composition, an optional deposition of the (whipped) composition as a layer on the base layer, and the storage of the resulting product at a temperature that allows the formation of a self-sustaining material.

[0071] Examples of suitable base layers are prebaked biscuit bases or sponge bases. If desired, fruit, chocolate, or other particulates may be incorporated in the liquid composition prior to deposition.

[0072] Whipping is preferably performed as it aerates the liquid composition and contributes to the formation of a pleasant texture. Any suitable whipping equipment may be used. Examples of such equipment are Hobart™, and Mondomix™ machines and whisks.

[0073] Whipping is preferably performed to a level of approximately 40% to 60% overrun. Lighter textures can be achieved by increasing this up to 120% overrun, or denser textures may be achieved by reducing the level to 0% overrun.

[0074] Overrun is the commonly accepted measure of aeration of a whipped composition. Overrun (expressed as a percentage) is determined according to the equation:

[0075] Overrun = 100 x [weight of 1 litre of composition before whipping - weight of 1 litre of whipped composition] I weight of 1 litre of whipped composition

[0076] The resulting (layered) product is then cooled at a temperature below the setting temperature of the cold-set gelling agent, preferably at a temperature in the range 2- 10°C, more preferably 2-7°C, in order to allow the liquid composition to set and stabilize. Typically, setting will take at about 2 to 4 hours.

[0077] EXAMPLES

[0078] Liquid compositions were prepared by mixing the ingredients listed in the table below, heat sterilizing at 143°C, 4 seconds, and homogenizing in a two-stage homogenizer (100 / 20 bar).

[0079] The compositions were whipped and the overrun was determined. The whipped compositions were subsequently cold stored at 4°C for 2 hours.

[0080] The firmness of the whipped compositions was determined before said cold storage and after 2 hours of storage. The firmness was determined using a Texture Analyser (Stable Micro Systems TA-XT Plus). The device inserts a cylinder (Perspex, 25 mm diameter and 40 mm height) with a constant speed (1 mm / s) and a distance (20 mm) into the composition. The maximum force required by the apparatus to penetrate the composition - expressed in grams - reflects the firmness of the composition.

[0081] Before cold storage, the firmness should be between 100 and 150 g to ensure proper processing. Below 100 g, the composition is too soft to remain in shape.

[0082] After cold storage for 2 hours, the firmness should have increased to above 200 g in order to give a satisfactory cheesecake.

[0083] Mouthfeel and physical texture of the final cheesecakes were judged by a nonprofessional tasting panel.

[0084] A negatively judged mouthfeel (‘-‘) refers to a watery and / or coarse mouthfeel.

[0085] A positively judged mouthfeel ('+') refers to a creamy and / or smooth mouthfeel.

[0086] A negatively judged texture (‘-‘) refers to either an insufficient or a too gelatinous structure.

[0087] A positively judged texture ('+') refers to a perfect gelatinous structure.

[0088] Example 1 , which is in accordance with the invention, shows that the use of cellulosederived thickener results in an improved cheesecake compared to the use of modified starch or the absence of a thickener.

Claims

CLAIMS1 . Cold-setting liquid composition comprising• 5-30 wt% milk fat,• 1 .5-6.0 wt% milk protein,• 5-30 wt% carbohydrate,• 0.1 -5.0 wt% of at least one cold-set gelling agent,• 0.05-1 .0 wt% of at least one whipping emulsifier,• 0.05-5.0 wt% of at least one acidulant, and• 0.1 -1 .0 wt% of at least one cellulose-derived thickener,• water.

2. Liquid composition according to claim 1 wherein the at least one cold-set gelling agent is selected from the group consisting of gelatin, citrus fibres, gellan, agar, pectin, carrageenan, and combinations thereof.

3. Liquid composition according to claim 1 or 2 wherein the at least one whipping emulsifier is selected from the group consisting of lactic acid esters of mono- and / or diglycerides (LACTEM), acetic acid esters of mono- and / or diglycerides (ACETEM), citric acid esters of mono- and / or diglycerides (CITREM), non-ionic mono- and / or diglycerides of fatty acids, and combinations thereof, preferably selected from LACTEM and combinations of LACTEM and at least one nonionic mono- and / or diglyceride of fatty acids.

4. Liquid composition according to any one of the preceding claims wherein the at least one acidulant is selected from the group consisting of lactic acid, citric acid, malic acid, and combinations thereof, and preferably is citric acid.

5. Liquid composition according to any one of the preceding claims wherein the at least one cellulose-derived thickener is selected from the group consisting of micro crystalline cellulose, carboxymethyl cellulose, and combinations thereof, and preferably is carboxymethyl cellulose.

6. Liquid composition according to any one of the preceding claims comprising 10-20 wt% milk fat.

7. Liquid composition according to any one of the preceding claims wherein the liquid composition has a solids content in the range 30-45 wt%.

8. Liquid composition according to any one of the preceding claims wherein the carbohydrate is selected from the group consisting of sucrose, dextrose, lactose, glucose, fructose, and combinations thereof.

9. Liquid composition according to any one of the preceding claims wherein the liquid composition is a milkfat-in-water emulsion.

10. Liquid composition according to any one of the preceding claims wherein the liquid composition is a heat sterilized packaged cold-setting liquid composition.11 . Method for preparing the cold setting liquid composition according to any one of the preceding claims comprising the steps of:• preparing a liquid mixture comprising the following components:- liquid dairy cream and skim milk in amounts that result in a milk fat concentration in the liquid mixture in the range 5-30 wt%,- 5-25 wt% at least one additional carbohydrate source,- 0.1 -5.0 wt% of at least one cold-set gelling agent,- 0.05-1 .0 wt% of at least one whipping emulsifier,- 0.05-5.0 wt% of at least one acidulant, and- 0.1 -1 .0 wt% of at least one cellulose-derived thickener,• homogenizing and heat sterilizing the liquid mixture.

12. Method according to claim 11 wherein the liquid mixture is subjecting to heat sterilization before being homogenized.

13. Method according to claim 10 or 12 wherein the liquid mixture is prepared at a temperature in the range 40-70°C, preferably 50-65°C, more preferably 55- 65°C.

14. Use of the liquid composition according to any one of claims 1 -10 for preparing a cold-set product, preferably a cold-set layered food product, more preferably a cold-set cheesecake or cheesecake-like product, by storing the layered product at a temperature in the range 2-10°C, preferably in the range 4-10°C, most preferably in the range 4-7°C, after an optional whipping of said liquid composition, and / or its deposition on a base layer.

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