IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0525003
(2000-03-14)
|
우선권정보 |
EP-0105359 (1999-03-16) |
발명자
/ 주소 |
- Munz-Schaerer, Daniela Doris
- Jost, Rolf
|
출원인 / 주소 |
|
대리인 / 주소 |
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인용정보 |
피인용 횟수 :
1 인용 특허 :
4 |
초록
▼
The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and whey protein in an amount of about 4 to 10% by
The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and whey protein in an amount of about 4 to 10% by weight, wherein the compositions are suitable for making heat-set gelled food products. The invention also relates to a process for making such compositions by preparing an acid phase of an acid, the whey protein and water; preparing a neutral phase of the milk, sugar, egg and cream components; sterilizing the acid phase and neutral phase separately from one another; and then combining the sterilized acid phase and the sterilized neutral phase to obtain the compositions.
대표청구항
▼
1. A liquid, sterilized food composition consisting essentially of about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sweetener, and whey protein in an amount of about 4 to 10% by weight, w
1. A liquid, sterilized food composition consisting essentially of about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sweetener, and whey protein in an amount of about 4 to 10% by weight, wherein the composition is suitable for making heat-set gelled food products. 2. The composition of claim 1 wherein at least 10% by weight of the milk is skim milk, and the whey protein represents about 30 to 60% of the total protein. 3. The composition of claim 1, having a pH of between about 5 and 6 and including a sweetener. 4. The composition of claim 1, wherein the pH is between about 5.4 and 5.8 and the sweetener is a carbohydrate. 5. The composition of claim 4, wherein the sweetener is sucrose, lactose, maltodextrins, starch, or a combination thereof. 6. The composition of claim 1, having a solids content of between about 30 to 40%. 7. The composition of claim 1, obtained by a process which comprises: preparing an acid phase comprising an acid, the whey protein and water; preparing a neutral phase comprising a mixture of the milk, sugar, egg and cream components; sterilizing the acid phase and neutral phase separately from one another; and combining the sterilized acid phase and the sterilized neutral phase to obtain the composition. 8. The composition according to claim 7, wherein the acid phase has a pH of between about 2 and 5. 9. The composition of claim 7, which further comprises adding to the neutral phase at least one of skim milk powder, an alternative source of milk protein, or a combination thereof as part of the milk component. 10. The composition of claim 7, further comprising sterilizing the acid phase and the neutral phase separately using sterilization temperatures in the range of about 135 to 150° C. and at holding times of between about 2 and 20 sec. 11. The composition of claim 7 further comprising aseptically combining and packaging the sterilized acid and neutral phases. 12. The composition of claim 7, wherein the acid and neutral phases are combined in a mass ratio of the acid phase to the neutral phase of between about 1:1 and 1:2.5. 13. The composition of claim 7, wherein the acid phase further comprises at least one sweetener of sucrose, lactose, a maltodextrin, starch, or a combination thereof. 14. A heat-set gelled food product comprising the food composition of claim 1. 15. A ready-to-use food product formed of the composition of claim 1. 16. A pudding comprising the food composition of claim 1. 17. The food composition of claim 1, wherein the composition is storable and remains edible at room temperature for at least 6 months. 18. The food composition of claim 1, wherein the food composition is formed from the combination of an acid phase and a neutral phase comprising the milk, egg, cream and sugar, wherein the acid phase to neutral phase mass ratio is about 1:1 to 1:2.5. 19. A heat-set-gellable, ready-to-use food composition comprising: about 20 to 45% by weight of a milk; between about 10 to 20% by weight of egg; between about 10 to 20% by weight of cream; between about 15 to 30% by weight of a sweetener; and whey protein present in an amount sufficient to gel the food composition, wherein the composition is liquid and sterilized. 20. The food composition of claim 19, wherein the whey protein is present in an amount of about 4 to 10 weight percent of the composition.
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