Improved production of alcoholic food products
AssigneeCreamCol Ltd
InventorsIrena GELLER, Tomer GELLER
Life of this patent
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Abstract
The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.
Claims29
An alcohol-containing cream-type food product, comprising 4-30% by weight protein, 30-48% by weight water, and 6-30% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said product, following storage at a temperature between the range of −10° C. to −25° C., may be maintained for 0.5-2 hours at room temperature without apparent melting signs and without phase separation.
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A process for preparing an alcohol-containing cream-type food product comprising:
- a) preparing a cream-type product mix comprising at least 50% by weight water,
- b) at a temperature within the range of 60-79° C., adding a protein composition, and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy, and
- c) adding ethyl alcohol, and mixing while maintaining the temperature within the range of 4-60° C.,
- wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.
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A method for stabilizing a cream-type food product, comprising
- a) preparing a cream-type product mix comprising at least 50% by weight water,
- b) at a temperature within the range of 40-79° C., adding a protein composition, and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy, and
- c) adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60° C.,
- to thereby enhance the resistance of said product to shear stress and/or enhance the freeze-thaw stability of said product,
- wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.
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Dependencies are inferred from the claim text.