Cheesecake filling mix and process
AssigneeBlanke Baer/BoweyKrimko Corp.
InventorJames V. Nolte
Life of this patent
Estimating the term…
Abstract
A complete, ready-to-use cheesecake filling mix that is storable for long periods of time at refrigerated or frozen temperatures prior to use without degradation of the mixture product, and which, upon aeration by whipping and upon baking, produces a premium quality cheesecake dessert filling, comprising a homogeneous mixture of milk, cream, whole eggs, sugar, nonfat dry milk, sodium caseinate, salt, modified starch, locust bean gum, xanthan gum, mono and diglycerides, sodium tripoly phosphate, citric acid, phosphoric acid, acetic acid and water.
Claims9
A process for producing a cheesecake filling mix, comprising the steps of
- (a) providing an agitated mixture of cream, sugar, milk, and nonfat dry milk, in which the amount of cream is equal to at least one third of the weight of the final product, and additionally providing eggs in said mixture;
- (b) adding to said mixture an effective amount of a premixed stabilizing composition which includes sodium caseinate, salt, modified starch, locust bean gum, mono and diglycerides, xanthan gum, sodium tripoly phosphate, and potassium sorbate;
- (c) pasteurizing said mixture,
- (d) homogenizing said mixture,
- (e) cooling said mixture to ambient temperature subsequent to said homogenizing step,
- (f) acidifying said cooled mixture with an effective amount of an acidifying composition including citric, phosphoric and acetic acids in water:
- (g) agitating said mixture for a sufficient additional period of time and degree to impart a smooth consistency to said mixture;
- and
- (h) refrigerating or freezing said mixture after said agitating until ready for use.
A complete, ready-to-use cheesecake filling mix product that upon aeration by whipping and upon baking produces a premium quality cheesecake dessert filling, comprising a homogeneous mixture of milk, cream, whole eggs, sugar, nonfat dry milk, sodium caseinate, salt, modified starch, locust bean gum, xanthan gum, mono and diglycerides, sodium tripoly phosphate, citric acid, phosphoric acid, acetic acid and water that is storable for long periods of time at refrigerated or frozen temperatures prior to use without degradation of the mixture wherein the constituents of said mixture are present in about the following weight percentages:
- ______________________________________ Milk (3.25% Butter Fat Content) 15.80 Nonfat Dry Milk 4.63 Cream (40.00% Butter Fat Content) 53.73 Suqar (dry) 13.82 Whole eggs 7.75 Sodium Caseinate 1.79 Salt 0.37 Modified Starch 0.27 Locust Bean Gum 0.18 Mono & Diglycerides 0.11 Xanthan Gum 0.05 Sodium Triplyphosphate 0.02 Water 0.58 Citric Acid 0.30 Phosphoric Acid 0.23 Acetic Acid 0.08 ______________________________________
A process for producing a cheesecake filling mix, which does not require the use of pretreated milk products such as sour cream, cream cheese, or the like and comprising the steps of
- (a) providing an agitated mixture of cream, sugar, milk, and nonfat dry milk, in which the amount of cream is equal to at least about one half of the weight of the final product, and additionally providing eggs in said mixture;
- (b) adding to said mixture an effective amount of a premixed stabilizing composition which includes sodium caseinate, salt, modified starch, locust bean gum, mono and diglycerides, xanthan gum, sodium tripoly phosphate, and potassium sorbate;
- (c) pasteurizing said mixture,
- (d) homogenizing said mixture,
- (e) cooling said mixture subsequent to said homogenizing step, and
- (f) acidifying said cooled mixture with an effective amount of an acidifying component including citric, phosphoric and acetic acids in water.
Dependencies are inferred from the claim text.