초록 ▼

Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gum, emulsifier,

Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gum, emulsifier, starch and water.

대표청구항 ▼

1. A gelatin dessert product that is freezer stable comprising gelatin, fiber, gum, emulsifier, fat, starch, 58.6-70 wt. % non-dairy liquid and sugar which combined weight of such ingredients represents at least 87.651 wt. % of said gelatin dessert product, said gelatin based on a non-dairy liquid,

1. A gelatin dessert product that is freezer stable comprising gelatin, fiber, gum, emulsifier, fat, starch, 58.6-70 wt. % non-dairy liquid and sugar which combined weight of such ingredients represents at least 87.651 wt. % of said gelatin dessert product, said gelatin based on a non-dairy liquid, said gelatin having a bloom of 250-275, wherein the gum comprises at least acacia gum and the fiber comprises at least inulin and wheat fiber, a weight percent of said inulin fiber is greater than a weight percent of said wheat fiber, said fiber constitutes 1.5 to 4.0 wt. % of said gelatin dessert product, said starch constituting at least 0.1 wt. % of said gelatin dessert product, wherein said gelatin dessert product can withstand freezing and thawing, and can be stored in the freezer for at least two months and upon thawing is a ready-to-use gelatin dessert with a soft and smooth texture and is stable in a gelled form for at least seven days after being thawed in refrigerated temperatures. 2. The gelatin dessert product of claim 1, wherein the fat is from 5 to 10 wt. %. 3. The gelatin dessert of claim 2, wherein the fat comprises palm kernel and coconut oil. 4. The gelatin dessert product of claim 1, wherein gelatin is from 1.5 to 3.5 wt. %. 5. The gelatin dessert product of claim 1, wherein the inulin is from 1.5 to 3.5 wt. % and wheat fiber is from 0.01 to 0.5 wt. % of said gelatin dessert product. 6. The gelatin dessert product of claim 1, wherein the gum is from 0.05 to 0.5 wt. %. 7. The gelatin dessert product of claim 1, wherein the emulsifier is from 0.05 to 0.2 wt. %. 8. The gelatin dessert product of claim 1, wherein the sugar is from 18-24 wt. %. 9. The gelatin dessert product of claim 1, wherein the fat is from 5 to 10%, gelatin is from 1.5 to 3.5 wt. %, fiber is from 1.5 to 4.0 wt. %, gum is from 0.05 to 0.5 wt. %, emulsifier is from 0.05 to 0.2 wt. %, and sugar is from 18-24 wt. %. 10. The gelatin dessert product of claim 1, which can be stored in the freezer for at least 2 months. 11. The gelatin dessert product of claim 10, which can be stored in the freezer for at least 12 months. 12. A gelatin dessert product comprising gelatin, fat, sugar, emulsifier, fiber, starch, 58.6-70 wt. % non-dairy liquid and stabilizer which combined weight of such ingredients represents at least 87.651 wt. % of said gelatin dessert product, wherein said stabilizer includes at least acacia gum, said fiber constitutes 1.5 to 4.0 wt. % of said gelatin dessert product, said starch constituting at least 0.1 wt. % of said gelatin dessert product, wherein said fiber includes inulin and wheat fiber, said gelatin dessert product can withstand freezing and thawing and can be stored in the freezer for at least two months and upon thawing is a ready-to-use gelatin dessert with a soft and smooth texture. 13. The gelatin dessert product as defined in claim 12, wherein said stabilizer includes a plurality of gums selected from the group consisting of guar gum, locust bean gum, acacia gum, carrageenan, methyl cellulose, and HPMC. 14. The gelatin dessert product as defined in claim 13, wherein a majority of said gum includes acacia gum. 15. The gelatin dessert product as defined in claim 13, wherein a content of said inulin is about 1.5 wt. % to 3.5 wt. % and a content of said wheat fiber is about 0.01 wt. % to 0.5 wt. % of said gelatin dessert product. 16. The gelatin dessert product as defined in claim 12, wherein said fat includes one or more edible fats selected from the group consisting of vegetable oil, palm kernel oil, coconut oil, hydrogenated palm kernel oil, partially hydrogenated coconut oil, soybean oil, canola oil, sunflower oil, corn oil, cottonseed oil, olive oil, peanut oil, rapeseed oil, safflower oil, babassu oil, and tucum oil. 17. The gelatin dessert product as defined in claim 16, wherein said fat includes palm kernel and coconut oil. 18. The gelatin dessert product as defined in claim 12, wherein said fat content is about 5 wt % to 10 wt %. 19. The gelatin dessert product as defined in claim 12, wherein said gelatin content is about 1.5 wt % to 3.5 wt %. 20. The gelatin dessert product as defined in claim 12, wherein said stabilizer includes gum, said gum is about 0.05 wt % to 1 wt %. 21. The gelatin dessert product as defined claim 12, wherein said emulsifier content is about 0.05 wt % to 0.2 wt %. 22. The gelatin dessert product as defined in claim 12, wherein said sugar content is about 18 wt % to 24 wt %. 23. A method for forming a gelatin dessert product that includes the steps of: a. mixing together gelatin having a bloom of 250-275, fat, sugar, emulsifier, 1.5-4 wt. % fiber, at least 0.1 wt. % starch, 58.6-70 wt. % non-dairy liquid and 0.05-1 wt. % stabilizer to form a mixture and which combined weight of such ingredients represents at least 87.651 wt. % of said mixture, said stabilizer includes at least acacia, said fiber includes soluble fiber and wheat fiber, said soluble fiber including inulin;b. heating said mixture during and/or after the mixing step to a temperature of about 65° C. to 75° C.; and,c. cooling said mixture until said mixture gels;d. freezing said mixture after said mixture has gelled, said frozen mixture stable for at least one month in a frozen state and stable in a gelled form for at least seven days after being thawed in refrigerated temperatures. 24. The method as defined in claim 23, wherein said mixture is UHT treated prior to freezing said mixture. 25. The method as defined in claim 23, wherein said mixture comprising by weight percent: gelatin1.5-3.5%sweetener18-24%fat5-10%emulsifier0.05-0.2%starch0.1-0.2%non-dairy liquid58.6-70%stabilizer0.05-1%soluble fiber1.5-3.5%wheat fiber0.01-0.5%. 26. The method as defined in claim 24, wherein said mixture comprising by weight percent: gelatin1.5-3.5%sweetener18-24%fat5-10%emulsifier0.05-0.2%starch0.1-0.2%non-dairy liquid58.6-70%stabilizer0.05-1%soluble fiber1.5-3.5%wheat fiber0.01-0.5%. 27. A gelatin dessert that is freezer stable for at least one month and smooth and creamy after thawing, said gelatin dessert comprising gelatin having a bloom of 250-275, sweetener, fat, emulsifier, at least 0.1 wt. % starch, 58.6-70 wt. % non-dairy liquid, 0.05-1 wt. % stabilizer, and 1.5-4 wt. % fiber which combined weight of such ingredients represents at least 87.651 wt. % of said gelatin dessert, said fiber including a plurality of fibers selected from the group consisting of soluble fiber and wheat fiber, said soluble fiber consisting of inulin, said stabilizer including hydrocolloids, said hydrocolloids including acacia gum. 28. The gelatin dessert as defined in claim 27, wherein said weight percent of soluble fiber is greater than said weight percent of said wheat fiber. 29. The gelatin dessert as defined in claim 27, wherein said fat includes one or more fats selected from the group consisting of palm kernel oil and coconut oil. 30. The gelatin dessert as defined in claim 28, wherein said fat includes one or more fats selected from the group consisting of palm kernel oil and coconut oil. 31. The gelatin dessert as defined in claim 27, wherein over 50 wt. % of said hydrocolloids includes acacia gum. 32. The gelatin dessert as defined in claim 30, wherein over 50 wt. % of said hydrocolloids includes acacia gum. 33. The gelatin dessert as defined in claim 27, comprising by weight percent: gelatin1.5-3.5%sweetener18-24%fat5-10%emulsifier0.05-0.2%starch0.1-0.2%non-dairy liquid58.6-70%stabilizer0.05-1%soluble fiber1.5-3.5%wheat fiber0.01-0.5%. 34. The gelatin dessert as defined in claim 32, comprising by weight percent: gelatin1.5-3.5%sweetener18-24%fat5-10%emulsifier0.05-0.2%starch0.1-0.2%non-dairy liquid58.6-70%stabilizer0.05-1%soluble fiber1.5-3.5%wheat fiber0.01-0.5%. 35. The gelatin dessert as defined in claim 27, wherein said hydrocolloids further include one or more compounds selected from the group consisting of guar gum, locust bean gum, carrageenan, methyl cellulose, and HPMC. 36. The gelatin dessert as defined in claim 34, wherein said hydrocolloids further include one or more compounds selected from the group consisting of guar gum, locust bean gum, carrageenan, methyl cellulose, and HPMC. 37. The method as defined in claim 23, wherein said weight percent of soluble fiber is greater than said weight percent of said wheat fiber. 38. The method as defined in claim 26, wherein said weight percent of soluble fiber is greater than said weight percent of said wheat fiber. 39. The method as defined in claim 23, wherein said fat includes one or more fats selected from the group consisting of palm kernel oil and coconut oil. 40. The method as defined in claim 38, wherein said fat includes one or more fats selected from the group consisting of palm kernel oil and coconut oil. 41. The method as defined in claim 23, wherein over 50 wt. % of said stabilizer includes acacia gum. 42. The method as defined in claim 40, wherein over 50 wt. % of said stabilizer includes acacia gum. 43. The method as defined in claim 23, wherein said stabilizer further include one or more compounds selected from the group consisting of guar gum, locust bean gum, carrageenan, methyl cellulose, and HPMC. 44. The method as defined in claim 42, wherein said stabilizer further include one or more compounds selected from the group consisting of guar gum, locust bean gum, carrageenan, methyl cellulose, and HPMC.