U.S. patent application number 17/022295 was filed with the patent office on 2020-12-31 for system and method for producing aerated food products under conditions requiring a decreased electrical and thermal load.
The applicant listed for this patent is Steuben Foods, Inc.. Invention is credited to Ajay Kaul, Ira Allen Nadel.
Application Number | 20200404942 17/022295 |
Document ID | / |
Family ID | 1000005090434 |
Filed Date | 2020-12-31 |
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United States Patent
Application |
20200404942 |
Kind Code |
A1 |
Nadel; Ira Allen ; et
al. |
December 31, 2020 |
SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER
CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD
Abstract
A system for creating an aerated food product, whereby a
decreased electrical and thermal load may be obtained is disclosed.
Furthermore, a method of producing an aerated food product
comprising the steps of separately preparing a first food product
portion and a second food product portion, transferring the first
food product portion to a first aseptic surge tank, transferring
the second food product portion to a second aseptic surge tank,
mixing a combination of the first food product portion and the
second food product portion to create a mixed food product,
aerating the mixed food product to create the aerated food product,
and dispensing the aerated food product from a filling apparatus
into a container is also disclosed. An aerated food product is also
disclosed.
Inventors: |
Nadel; Ira Allen;
(Getzville, NY) ; Kaul; Ajay; (Briarwood,
NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Steuben Foods, Inc. |
Elma |
NY |
US |
|
|
Family ID: |
1000005090434 |
Appl. No.: |
17/022295 |
Filed: |
September 16, 2020 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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15405530 |
Jan 13, 2017 |
10806162 |
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17022295 |
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13479413 |
May 24, 2012 |
9591864 |
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15405530 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
B01F 15/0479 20130101;
B01F 5/0601 20130101; B01F 3/04992 20130101; A23V 2002/00 20130101;
B01F 2003/04921 20130101; B01F 3/04446 20130101; A23G 3/38
20130101; A23G 3/52 20130101; B01F 2215/0014 20130101; A23G 3/0221
20130101; A23G 3/0012 20130101 |
International
Class: |
A23G 3/52 20060101
A23G003/52; B01F 3/04 20060101 B01F003/04; A23G 3/34 20060101
A23G003/34; A23G 3/02 20060101 A23G003/02; A23G 3/38 20060101
A23G003/38; B01F 15/04 20060101 B01F015/04 |
Claims
1. An aerated food product comprising: a first food product
portion; and a second food product portion; wherein the first food
product portion and the second food portion are separately
aseptically prepared and combined in a mixer, and aerated to create
the aerated food product; wherein the first food portion is a
mousse base comprising approximately 60-65% water, approximately
12-15% sugar alcohol, approximately 11-13% cream, approximately
0.5-0.85% gelatin, approximately 3.8-5% flavoring agents,
approximately 1.5-2.5% milk protein concentrate, approximately
0.15-0.25% emulsifying agents, approximately 0.1-0.25% sweetener,
and approximately 2-3.3% thickening agent.
2. The aerated food product of claim 1, wherein the sweetener is
selected from a group consisting of: Sucralose, Sunnette
(Acesulfame-K), and any combination thereof.
3. The aerated food product of claim 1, wherein the sugar alcohol
is selected from a group consisting of: Xylitol, Sorbitol, Malitol,
and any combination thereof.
4. The aerated food product of claim 1, wherein the flavoring
agents are selected from a group consisting of: cocoa, caramel,
dark chocolate, milk chocolate, strawberry, vanilla, and any
combination thereof.
5. The aerated food product of claim 1, wherein thickening agent is
selected from a group consisting of starch, starch resista, starch
pure food and any combination thereof.
6. The aerated food product of claim 1, wherein emulsifying agents
is sodium stearol lactylate.
7. The aerated food product of claim 9, wherein the second food
product portion is a gelatin solution.
8. The aerated food product of claim 7, wherein the gelatin
solution comprises approximately 90% water and 10% gelatin.
9. The aerated food product of claim 7, wherein the gelatin is a
kosher gelatin.
10. The aerated food product of claim 7, wherein a target aeration
of the aerated food product is approximately 70-75% overrun.
11. The aerated food product of claim 1, wherein a ratio of the
first food product portion to the second food product portion is
9:1.
12. The aerated food product of claim 1, wherein a first
temperature of the first food product portion is monitored and
controlled within a first aseptic surge tank and a second
temperature of the second food product portion is monitored and
controlled within a second aseptic surge tank to maintain a lower
viscosity of the first food product portion and the second food
product portion within the first aseptic surge tank and the second
aseptic surge tank, resulting in a decreased electrical and thermal
load.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a divisional application of U.S. patent
application Ser. No. 15/405,530, filed Jan. 13, 2017, and entitled
"A System and Method for Producing Aerated Food Products Under
Conditions Requiring a Decreased Electrical and Thermal Load,"
which is a divisional of U.S. patent application Ser. No.
13/479,413, filed May 24, 2012, and entitled, "A System and Method
for Producing Aerated Food Products Under Conditions Requiring a
Decreased Electrical and Thermal Load," the content of which are
incorporated herein by reference.
FIELD OF TECHNOLOGY
[0002] The present application generally relates to a food product
and more particularly relates to a method for creating an aerated
food product which may utilize a smaller thermal and electrical
load upon the equipment used in the production process.
BACKGROUND
[0003] Conventional food preparation methods of commercially
produced aerated food products may typically be created by
combining all of the ingredients together, followed by heat
treating and homogenization, then cooling the product prior to
aerating it. One of the potential drawbacks of this method is the
large amount of electrical and thermal load which may be necessary
to process the resulting food product prior to aerating it because
it may be more viscous in nature, therefore requiring more energy
to move the product through the necessary machinery. As a response
to these limitations, the method described herein discloses how to
reduce the electrical and thermal load necessary to process and
create aerated food products, particularly demonstrated using an
aerated Mousse as an example. Through the separation of the Mousse
base ingredients and the gelatin solution into less viscous
counterparts at cooler temperatures, a decreased electrical and
thermal load may be needed to process the separate components at
the desired temperature prior to combining and aerating them. It is
desirable to reduce electrical and thermal loads because some
manufacturing plants may be incapable of supporting conventional
processing methods. Some manufacturers may realize cost savings by
decreasing energy expenditure, and some manufacturers may be
incapable of affording the necessary equipment to use traditional
commercial methods.
[0004] Thus, a need exists for an apparatus and method capable of
creating an aerated food product, system, and method under
conditions that may be unable to support the conventional
commercial production apparatuses and methods.
SUMMARY
[0005] A first general aspect relates to a system for creating an
aerated food product, whereby a decreased electrical and thermal
load may be obtained, the system comprising a first aseptic surge
tank configured to receive a first food product portion, a second
aseptic surge tank configured to receive a second food product
portion, a mixer connected to the first aseptic surge tank and the
second aseptic surge tank, the mixer configured to mix the first
food product portion and the second food product portion to create
a mixed food product, and an aerator connected to the mixer, the
aerator configured to aerate the mixed food product to create the
aerated food product.
[0006] A second general aspect relates generally to a method of
producing an aerated food product comprising the steps of
separately preparing a first food product portion and a second food
product portion, transferring the first food product portion to a
first aseptic surge tank, transferring the second food product
portion to a second aseptic surge tank, mixing a combination of the
first food product portion and the second food product portion to
create a mixed food product, aerating the mixed food product to
create the aerated food product, and dispensing the aerated food
product from a filling apparatus into a container. By separating
the first food product portion from the second food product
portion, a decreased electrical and thermal load may be achieved
because a combined food product may be much more viscous than
separated portions blended at a later processing stage. A viscous
food product may require greater pump energy to move the product
and increased motor loads. Conversely, a separated food product may
be much less viscous therefore decreasing pump energy and motor
loads may be needed to move product or process the product.
[0007] A third general aspect relates generally to an aerated food
product comprising a first food product portion; and a second food
product portion, wherein the first food product portion and the
second food portion are separately aseptically prepared and
combined in a mixer, and aerated to create the aerated food
product.
BRIEF DESCRIPTION OF THE DRAWINGS
[0008] Some of the embodiments will be described in detail, with
reference to the following figures, wherein like designations
denote like members, wherein:
[0009] FIG. 1 depicts a schematic view of an embodiment of a system
for creating an aerated food product which requires a decreased
electrical and thermal load;
[0010] FIG. 2 depicts a schematic view of an embodiment of a method
combining a Mousse base and gelatin solution in metered proportions
to create an aerated mousse product; and
[0011] FIG. 3 depicts a flow chart of a method for creating an
aerated mousse product.
DETAILED DESCRIPTION
[0012] A detailed description of the hereinafter described
embodiments of the disclosed apparatus and method are presented
herein by way of exemplification and not limitation with reference
to the Figures. Although certain embodiments are shown and
described in detail, it should be understood that various changes
and modifications may be made without departing from the scope of
the appended claims. The scope of the present disclosure will in no
way be limited to the number of constituting components, the
materials thereof, the shapes thereof, the relative arrangement
thereof, etc., and are disclosed simply as an example of
embodiments of the present disclosure.
[0013] As a preface to the detailed description, it should be noted
that, as used in this specification and the appended claims, the
singular forms "a", "an" and "the" include plural referents, unless
the context clearly dictates otherwise.
[0014] Throughout the specification, references to percentages are
by weight and temperatures are in degrees Fahrenheit unless
otherwise indicated.
[0015] FIG. 1. depicts a system 100 for creating an aerated food
product, whereby a decreased electrical and thermal cooling load
may be obtained. Embodiments of system 100 may include a first
surge tank 103, a second surge tank 109, a mixer 117, an aerator
122, and a filling apparatus 127. Further embodiments of system 100
may include a first surge tank 103 configured to contain a first
food product portion, a second surge tank 109 configured to contain
a second food product portion, a mixer 117 connected to the first
surge tank 103 and the second surge tank 109, the mixer 117
configured to mix the first food product portion and the second
food product portion to create a mixed food product, an aerator 122
connected to the mixer 117, the aerator 122 configured to aerate
the mixed food product to create an aerated food product, and a
filling apparatus 127 connected to the aerator 122, the filling
apparatus configured to receive the aerated food product from the
aerator 122 and insert the aerated food product into a package or
container. Embodiments of the aerated food product may be the final
food product inserted into packages and containers for distribution
and consumption. Moreover, the first food product portion may be a
mousse base and the second food product portion may be a gelatin
solution, described in greater detail infra.
[0016] System 100 may achieve the decreased electrical and thermal
load by separating portions of matter desired to be combined into a
plurality of surge tanks, such as a first surge tank 103 and a
second surge tank 109. By separating the first food product portion
from the second food product portion, a decreased electrical and
thermal load may be achieved because a combined food product may be
much more viscous than separate components blended at a later
processing stage. A viscous food product, once cooled may require
greater pump energy to move the food product and increased motor
loads, typically requiring a larger powered pump to work with the
highly viscous products. Conversely, separating a food product into
first and second food product portions may be much less viscous
therefore decreasing pump energy and motor loads may be needed to
move product or process the product. Discharge from a surge tank
for low viscous products is typically accomplished by pressurizing
the vessel. Separation is not limited to two surge tanks, for
example, there may be any number of surge tanks used for containing
materials desired to be combined into a final product. Embodiments
of the first surge tank 103 and the second surge tank 109 may be
pressurized aseptic surge tanks promoting a sterile environment
within the tank and capable of being in contact with food
product(s). Surge tanks 103, 109 (sometimes referred to as "surge
drum") may be used to regulate one or more fluid levels in the
system 100. Regulation of fluids entering through the first surge
tank inlet 101 and the second surge tank inlet 110 may be regulated
by varying the flow rate from the thermal processors upstream of
first intake valve 102 and a second intake valve 111. Intake valves
102, 111 may be a flow regulator, flow controller, or similar
device that can be used as a means for regulating the flow of fluid
in which the flow rate may be user controlled. Surge tanks 103, 109
may act as storage reservoir which supplies excess fluid when
necessary to the rest of the system 100. Surge tanks 103, 109 may
have the ability to modify flow rate through a first output valve
106 operably associated with the first surge tank 103 and a second
output valve 113 operably associated with the second surge tank
109. The output valves 106, 113 may be a flow regulator, flow
controller, or similar device that can be used as a means of
controlling fluid output, which may be user controlled. The first
and second surge tanks 103, 109 may also be connected to a first
pump 108 and a second pump 115, respectively. The pumps 108, 115
may propel the contents of the first and second surge tanks 103,
109 to a desired location at a desired rate by varying the speed of
pumps 108 and 115; these may be relatively small powered pumps
compared to pumps used under conventional processing methods. Pumps
108 and 115 may be non-slip pumps so as not to interfere with the
controls of the aeration device 122. Embodiments of pump 108, 115
may vary depending on the contents of the surge tanks 103,109. For
instance, the first pump 108 may be a rotary lobe pump used when
the contents of the first surge tank 103 contain thick viscous
materials, solids, semi solids or slurries. Embodiments of the
second pump 115 may be a progressive cavity pump 115 used when the
second surge tank 109 contains liquids or compounds in solution.
Those having skill in the requisite art should understand that
system 100 is not restricted to these particular pumps, and any
pump capable of being connected to a surge tank may be used.
[0017] Referring still to FIG. 1, the first and second surge tanks
103, 109 may also control temperature. Embodiments of the first and
second surge tanks 103, 109 may be outfitted with a means to
increase or decrease the temperature inside them. These
temperatures may be regulated and monitored by a first thermostat
105 operably associated with the first surge tank 103 and a second
thermostat 112 operably associated with the second surge tank 109.
Embodiments of system 100 may include more than one thermostat
operably associated with the first or second surge tank 103, 109.
Heat treatment may occur separately prior to transferring the
contents to the surge tanks, or temperature control within the
surge tanks, such as the first surge tank 103 and the second surge
tank 109, may also be used to heat treat the contents of the surge
tanks. Heat treatment can be a process by which food is sterilized
at extremely high temperatures, for example, around 275.degree. F.
or greater for approximately a few seconds, but may be longer as
necessary to ensure the sterilization is properly complete.
Sterilization times may vary depending upon the quantity and type
of food product prepared. This process may also be referred to as
ultra-high temperature processing or ultra-heat treatment. The
result of this heat treatment process is a food product safely
sterilized for consumption, preventing the growth of pathogenic and
non-pathogenic bacteria such as E. coli and Clostridium.
[0018] Moreover, embodiments of the first surge tank 103 and the
second surge tank 109 may include a means to control pressure
within the tanks 103, 109. Pressure within the first tank 103 may
be controlled by an external sterile air supply (not shown in FIG.
1). Pressure inside the surge tanks 103, 109 may be monitored by a
first pressure sensor 104 operably associated with the first surge
tank 103 and a second pressure sensor 126 operably associated with
the second surge tank 109. By controlling the speed of pumps 108
and 115 from surge tanks 103 and 109, multiple parts of a food
product may be mixed in precise, metered proportions as desired by
the preparer of the food product.
[0019] With continued reference to FIG. 1, embodiments of system
100 may include a mixer 117 operably connected to the first surge
tank 103 and the second surge tank 109. Embodiments of the first
surge tank 103 may be in fluid communication with the mixer 117
through physical connection of the first output 107 of the first
surge tank 103 and the first intake 116 of the mixer 117.
Similarly, the second surge tank 109 may be in fluid communication
with the mixer 117 through the physical connection of the second
output 114 of the second surge tank 109 and the second intake 128
of the mixer 117. Those skilled in the art should appreciate that
although the first and second surge tanks 103, 109 are in fluid
communication with the mixer 117, solids, semi-solids, and the
like, may pass through the surge tanks 103, 109 to the mixer 117
through the intakes and outputs of the surge tanks 103, 109 and the
mixer 117. Embodiments of the mixer 117 may achieve proper mixing
of a first food product portion and a second food product portion
to form a mixed food product. However, the mixer 117 may receive
more than two food product portions, such as a plurality of food
product portions received by the mixer 117 from a plurality of
surge tanks. The food product portions may be portions of food
product, such as a mousse base and a gelatin solution, or any food
contents suitable for mixing. Furthermore, the mixer 117 may have
multiple intake ports, such as the first and second intake ports
116, 128, but may include two or more intake ports operably
connected to a surge tank forming part of the plurality of surge
tanks beyond the first surge tank 103 and the second surge tank
109. Because the mixer 117 may include at least two independent
flow rates received by intake ports 116, 128 of mixer 117, various
proportions of materials, food product portions, etc. can be
combined from multiple surge tanks (e.g. first surge tank 103 and
second surge tank 109). Embodiments of the mixer 117 may be any
mixer capable of interfacing with a surge tank or surge tank
pump.
[0020] A means for combining surge tank streams in metered
proportions may include equipping each surge tank 103, 109 with
outputs 107, 111, which may be a pipe, tubing, hoses or other
commonly known methods for displacing fluid or semi-solids within a
controlled fashion, through the use of valves 106 and 113 and/or
pumps, such as a rotary lobe pump 108 or a progressive cavity pump
115. The streams can be combined by linking the surge tank pipes,
tubing, hoses or other known fluid displacement methods into a
common location capable of holding the contents of both surge tank
streams, such as mixer 117. Alternatively, if mixing is not
required, the contents of the surge tanks may flow directly into an
aerator 122 or any other container capable of holding the desired
contents.
[0021] Once the contents of the first and second surge tanks 103,
109 have been combined, the contents of the mixer 117 may then be
expelled via the mixer's output means 118. The output means 118 for
a mixer may be any means capable of displacing the contents of the
mixer to a desired location. For instance, the output means 118 may
be piping, tubing, and the like, physically connecting the mixer
117 and the aerator 122. These means may be similar to the means
through which the surge tanks 103, 109 expel their contents. The
contents of the mixer 117 may be expelled into an aerator 122.
[0022] Referring still to FIG. 1, embodiments of the system 100 may
include an aerator 122 operably connected to the mixer 117.
Embodiments of the aerator 122 may receive the mixed food product
formed by the mixing of the first food product portion and the
second food product portion in the mixer 117. The aerator 122 can
aerate the expelled contents (e.g. the mixed food product) of the
mixer 117 by pumping the expelled contents of the mixer 117 with
gaseous molecules, which are absorbed by the expelled contents.
Embodiments of the aerator 122 may aerate the received mixed food
product using an aerator fluid, such as a gas, air, Oxygen,
Nitrogen, or Carbon Dioxide; however any suitable gaseous molecule
known to be safe or acceptable under governmental regulations in
the use of food aeration may be used. The aerator fluid may be
formed and distributed to the aerator 122 through an aerator fluid
generator 120, wherein the aerator fluid generator 120 is operably
connected to the aerator 120 such that they are in fluid
communication, and physically connected by at least one pipe, tube,
hose, etc, such as exhaust output 121. Embodiments of the aerator
fluid generator 120 may be a micro-filtered gas producing generator
or any other means for creating and distributing an aerator
fluid/gas to an aerator 122. The amount of aerator fluid
distributed to the aerator 122 may be controlled by an output valve
119 or any other means controlling the distribution and amount of
aerator fluid used in a controlled manner. The aerator gas, once
released may be directed into the aerator 122 through any known
means of controlling the flow of gas, such as connecting pipes,
tubing or hoses from the aerator fluid generator's 120 exhaust
output 121 to the aerator 122. Accordingly, the aerator 120 is
configured to aerate the mixed food product to form an aerated food
product, once the mixed product has been aerated by the aerator 120
to the desired amount.
[0023] The amount of aeration of the mixed product located within
the aerator 120 may be referred to as "percent overrun." Percent
overrun may be calculated by ((unaerated base weight-final aerated
weight)/final aerated weight).times.100. For example an aerated
product (e.g. final food product) containing an unaerated base
weight of 115 g and a final aerated weight of 65 g will have a
percent overrun of ((115-65)/65).times.100=77%. Additionally, the
percent overrun may have a variation of approximately 20%.
[0024] Embodiments of system 100 may further include a filling
apparatus 127 connected to the aerator 122, the filling apparatus
configured to receive the aerated food product from the aerator 122
and insert the aerated food product into a package or container.
Embodiments of the aerated food product may be the final food
product inserted into packages and containers for distribution and
consumption. Specifically, once the aerated food product has
reached a desired percent overrun, the aerated food product can be
transferred to the filling apparatus 127 via an aerator output
connection 123, which connects the aerator 122 to the filling
apparatus 127 maintains fluid communication therebetween.
Embodiments of the aerator output connection 123 may include a
purge valve 124, or any other known means for a user to bleed a
system. A purge valve, such as purge valve 124 may be used to bleed
the system of contents (e.g. the food product(s)) prior to reaching
the filling apparatus 127. Furthermore, embodiments of system 100
may have any multiple numbers of purge valves along its path and in
various locations. A purge valve, such as purge 124, allows the
user access to the contents of the system 100 at a point prior to
the system's completion proximate the filling apparatus 124.
[0025] Embodiments of the filling apparatus 124 may be a machine
capable of inserting food products, such as the aerated food
product transferred from the aerator 122, into packaging or
containers. For example, embodiments of the filling apparatus 127
may be a Hamba Filler, Hamba Cup Filler, and the like. Furthermore,
embodiments of the filling apparatus 127 may be able to sterilize
and seal the packaging and/or containers receiving the aerated food
product, or other final food product. The packaging and/or
containers may be composed of any known plastic, Styrofoam, glass,
porcelain, cardboard or any other known packaging material
formulations used in the food industry. Packaging or containers can
come in various shapes, volumes, designs, and sizes depending on
various needs. For example, the packaging and/or container
receiving the aerated food product, or other final food product,
can be a 4 oz. individual portion cup. Moreover, embodiments of the
packaging and/or containers may be sealed with a "heat seal." Heat
seals may be defined as a method for enclosing products in wrapping
or packaging wherein an airtight seal is created by applying an
external amount of energy such as heat to melt the sealant,
followed by applying pressure to fuse the edges of the wrapping
together. Heat seals may include, but are not limited to, such
examples constructed out of aluminum or plastics.
[0026] Referring still to the drawings, FIGS. 2 and 3 depict an
embodiment of a method 200 for producing aerated food products
under conditions requiring a decreased electrical and thermal load.
Embodiments of method 200 may include the steps of combining a
Mousse base and gelatin solution in metered proportions to create
an aerated food product using the system 100 described in
association with FIG. 1. Further embodiments of method 200 may
include the steps of separately preparing a first food product
portion and a second food product portion, transferring the first
food product portion to a first aseptic surge tank, transferring
the second food product portion to a second aseptic surge tank,
combining the first food product portion and the second food
product portion into a mixer, wherein the first food product
portion and the second food product portion is mixed to form a
mixed food product, transferring the mixed food product to an
aerator, aerating the mixed food product to form an aerated food
product, transferring the aerated food product to a filling
apparatus, and dispensing the aerated food product from the filling
apparatus into a container. By separating the Mousse base from the
gelatin solution a decreased electrical and thermal load may be
required because a combined product may be much more viscous than
separate components blended at later processing stage. A viscous
product may require greater pump energy to move the product and
increased motor loads. Conversely, a separated product may be much
less viscous therefore decreasing pump energy and motor loads may
be needed to move product or process the product. The step of
separately preparing the first food product portion and the second
food product portion may include the steps of homogenizing the
first food product portion and the second food product portion,
heat treating the first food product portion and the second food
product portion, cooling the first food product portion and the
second food product portion. The steps of heat treating and
homogenizing may be dependent upon the contents of each food
product portion, laws and regulation requirements for food
preparation as well as personal preferences of the food portion
preparer. Heat treating and homogenizing are independent processes
and the inclusion of heat treating may not automatically include
homogenizing a first or second food portion and vice versa.
Additional embodiments may include forgoing heat treating or
homogenizing steps altogether.
[0027] Embodiments of method 200 may include the step of separately
aseptically processing/preparing a first food product portion and a
second food product portion. In one embodiment, the first food
product portion is a mousse base 201, and the second food product
portion is a gelatin solution.
[0028] Embodiments of the mousse base 201 may be a combination of
ingredients which may form a mixture capable of being emulsified
and aerated. The ingredients may include water, sweetener, sugar
alcohol, gelatin, cream, thickening agents, salt, milk protein
concentrate, emulsifying agents and flavoring agents. The mousse
base 201 may include all of the listed ingredients, but all of the
ingredients may not be required in the Mousse base 201, as the
desired taste and consistency may be based upon personal
preferences. Embodiments of the gelatin solution 202 may include a
solution of a solvent and gelatin. Further embodiments of the
gelatin solution 202 may refer to a process of dissolving a gelatin
solute into a solvent whereby a solution is formed. Any solvent
capable of dissolving gelatin that is safe for human consumption
may be used. In an exemplary embodiment, the gelatin solution 202
comprises approximately 90% water and approximately 10%
gelatin.
[0029] Embodiments of a sweetener may refer to any sugar, either
real or artificially synthesized which may be used within in food
products and is capable of increasing the sweetness of the food
product. For example, the sweetener may include, but are not
limited to Sucrose, Sucralose, Aspartame, Acesulfame-K, Tagatose
and Saccharin.
[0030] Embodiments of a sugar alcohol may be defined as a
hydrogenated form of the carbohydrate sugar wherein the carbonyl
group has been reduced to a hydroxyl group. Sugar alcohols may be
used in combination with sweeteners. For example, the sugar alcohol
may be used interchangeably or in combination with each other, and
may include examples such as Sorbitol, Malitol, Glycerol, Xylitol,
Glycol, Mannitol, Lactilol, Arabitol, or any other known sugar
alcohol.
[0031] Embodiments of gelatin may be defined as a mixture of
peptides and proteins produced by partial hydrolysis of collagen
extracted from the boiled bones, connective tissues, organs and/or
some intestines of animals such as cattle, and horses. It may be
used as a gelling agent in food. Kosher gelatin may be substituted
for any gelatin that does not meet kosher standards. Kosher gelatin
may be derived from fish or cows rather than being derived from pig
sources. In addition, kosher gelatin-like products may also be
substituted. Gelatin-like products refer to substances with a
similar chemical behavior which may include food starch from
tapioca, chemically modified pectin, and carrageenan combined with
vegetable based gums.
[0032] Embodiments of a thickening agent may be defined as any
substances which increase the viscosity of a solution or
liquid/solid mixture without substantially modifying its other
properties. Thickening agents may be used in emulsions to improve
the structural stability of the product. For example, the
thickening agent may include, but is not limited to polysaccharides
such as starches, gums, and pectin or proteins such as collagen,
egg whites, and gelatin.
[0033] Embodiments of an emulsifying agent may be defined as
substances that are soluble in both fat and water and enable fat to
be uniformly dispersed in water as an emulsion, wherein an emulsion
may be defined as a mixture of two or more immiscible liquids. A
common example within the food industry is an oil and water
emulsion. For example, the emulsifying agent may include, but is
not limited to Sodium Stearol Lactylate or other fatty acid
derivatives such as polyglycerol esters, propylene glycol esters,
sucrose esters, sorbitan esters and polysorbates. Additionally
other emulsifiers may include lechtin, honey, mustard,
monoglycerides, and diglycerides.
[0034] Embodiments of a flavoring agent(s) may be a substance that
gives another substance flavor, altering the characteristics of the
solute, causing it to become sweet, sour, tangy, spicy, bitter, and
salty or any combination thereof. The act of altering flavor of
another substance may be conducted by modifying the taste or the
smell of the product. For example, the flavoring agent(s) used in
aerated food products may include, but are not limited to, cocoa,
dark chocolate, white chocolate, strawberry, vanilla, raspberry,
lemon, lime, cappuccino, coffee, peach, caramel or any other
commonly known flavoring agent. Flavoring agents may come in many
formulations and variations, natural or synthesized. Any known
variation of cocoa, dark chocolate, white chocolate, strawberry,
vanilla, raspberry, lemon, lime, cappuccino, coffee, peach, and
caramel could be used when synthesizing a flavored aerated Mousse
product. The resulting flavor is a matter of personal preference
and any possible variation could be used. In an exemplary
embodiment, the flavoring agent is De Zaan D-11-S.
[0035] Embodiments of a solution may be a homogeneous mixture
composed of only one phase. In a homogeneous mixture, a solute is
the substance being dissolved and the substance conducting the
dissolution is known as the solvent.
[0036] Referring again to FIGS. 2 and 3, embodiments of separately
aseptically preparing the first food product portion and the second
food product portion may include the step of homogenizing the first
food product portion, such as the mousse base 201. Embodiments of
the second food product portion, such as a gelatin solution, may be
homogenized; however, in at least one exemplary embodiment, the
gelatin solution 202 is not homogenized. Various homogenizing
methods known to those having skill in the requisite art may be
employed to blend or mix mutually related substances to form a
constant or uniform mixture.
[0037] Additionally, embodiments of separately aseptically
preparing the first food product portion and the second food
product portion may include the step of heat treating the first
food product portion and the second food product portion. In
embodiments where the first food product portion is a mousse base
201, the mousse base 201 can be heat treated at approximately
280.degree. F. In embodiments where the second food product portion
is a gelatin solution 202, the gelatin solution 202 can be heat
treated at approximately 280.degree. F.
[0038] Embodiments of separately aseptically preparing the first
food product portion and the second food product portion may
include the step of cooling the first food product portion and the
second portion. In embodiments where the first food product portion
is a mousse base 201, the mousse base 201 can be cooled at
approximately 45-50.degree. F. In embodiments where the second food
product portion is a gelatin solution 202, the gelatin solution 202
can be cooled at approximately 90-120.degree. F.
[0039] With continued reference to FIGS. 2 and 3, embodiments of
method 200 may include the step of transferring the first food
product portion to a first aseptic surge tank 203, transferring the
second food product portion to a second aseptic surge tank 204. For
instance, once the mousse base 201 and gelatin solution 202 have
been aseptically prepared/processed, the mousse base 201 may be
transferred to a first aseptic surge tank 203, and the gelatin
solution is transferred to a second aseptic surge tank 204.
Embodiments of the first and second aseptic surge tanks 203, 204
may share the same or substantially the same structural and
functional aspects as tanks 103, 109 described above. Transferring
the Mousse base 201 to a first aseptic surge tank 203 and
transferring the gelatin solution 202 to a second aseptic surge
tank 204 may be conducted in any manner commonly known in the art
capable of transporting a state of matter, such as food products,
from one location to a desired destination. The viscosity of the
Mousse base and gelatin solution may be approximately 5,000
centipoise (cP) and 3 cP respectively, as compared to a viscosity
of approximately 30,000 cP if the Mousse base and gelatin solution
were processed together by the conventional method. As depicted in
FIG. 1, food product(s) or other matter desired for storage in a
surge tank may be fed through a first surge tank inlet 101 and a
second surge tank inlet 110. Embodiments of inlets 101, 110 may
contain piping, tubing, or hoses through which the food separately
aseptically prepared food products portions are fed into the tanks
203, 204. Additionally the inlets 101, 110 may contain a funnel
and/or opening capable of receiving said matter desired for storage
in the surge tanks 203, 204. Embodiments of an aseptic surge tank,
such as tanks 203, 204 may contain all the properties of a surge
tank, while additionally maintaining food sterility while the food
products are held within the surge tanks. Accordingly, the mousse
base 201 may be stored in a first separate surge tank between
approximately 45-50.degree. F., prior to transferring to the first
aseptic surge tank 203. The separate surge tank may have all the
properties of surge tanks 103 and 109 described above. Similarly,
the gelatin solution 202 may be stored in the second separate surge
tank between approximately 90-120.degree. F. The second separate
surge tank may have all the properties of tanks 103 and 109.
[0040] Furthermore, embodiments of method 200 may include the step
of combining the first food product portion and the second food
product portion into a mixer 210, wherein the first food product
portion and the second food product portion is mixed to form a
mixed food product. Embodiments of the mixer 210 may share the same
or substantially the same structural and functional aspects as the
mixer 17 described above. For instance, from the first aseptic
surge tank 203, the mouse base 201 can be metered out by a first
metering device 205 to a desired proportion by controlling the flow
rate from the first aseptic surge tank 203 through the means of a
first pump 207, such as a rotary lobe pump, which feeds the
contents of the first aseptic surge tank 203 into the mixer 210 in
a controlled fashion. Embodiments of the mixer 210 may be a static
mixer. At the same time, or at a time reasonably close to the
transfer of the mousse base 201 from the first aseptic surge tank
203 to the static mixer 210, the gelatin solution 202 contained
within the second aseptic surge tank 204 may be transferred in a
controlled fashion to the mixer 210. The gelatin solution 202 may
be metered out by a second metering device 215 through the use of a
second pump 206, such as a progressive cavity pump, which can be
user controlled to moderate a flow to the mixer 210. In an
exemplary blend of the first food product portion and the second
food product portion in the mixer 210 is a blend of mousse base 201
to gelatin solution 202 is in the ratio of 9:1. An exemplary
temperature of the food product portions within the mixer 210 is
between approximately 50-55.degree. F. Once the mixer 210
thoroughly mixes the contents of the first and second aseptic surge
tanks 203, 204, the resultant food product may be referred to as a
mixed food product.
[0041] Embodiments of method 200 may further include the step of
transferring the mixed food product to an aerator 211 and aerating
the mixed food product to form an aerated food product. Embodiments
of the aerator 211 may share the same or substantially the same
structural and functional aspects of the aerator 122 described
above. Embodiments of the aerator may include a Mondomix Aeration
machine. The aerator 211 subsequently aerates the mixed food
product received from the mixer 210 using an aerator fluid, such as
nitrogen gas supplied by a micro-filtered nitrogen generator 212.
The nitrogen can be supplied in a controlled fashion to the aerator
211 until the mixed food product within the aerator 211 are aerated
to approximately 70% overrun. The resultant food product after
achieving a target percent overrun may be referred to as the
aerated food product.
[0042] Referring still to FIGS. 2 and 3, embodiments of method 200
may include the step of transferring the aerated food product to a
filling apparatus 214, and dispensing the aerated food product from
the filling apparatus 214 into a container. Embodiments of the
filling apparatus 214 may share the same or substantially the same
structural and functional aspects of the filling apparatus 127
described above; the filling apparatus 214 may be a Hamba Filler or
Hamba Cup Filler. Once the proper or target amount of aeration is
achieved, the aerated food product may be sent to the filling
apparatus 214 where the aerated food product can be dispensed,
filled, injected, etc., into a package or container, such as a
portion cup capable of being sealed by a heat seal. In an exemplary
embodiment, the aerated food product dispensed into the container
by the filling apparatus 214 is an aerated mousse. The aerated
mousse can be configured to be provided to a consumer in an
individual-sized portion.
[0043] With reference now to FIGS. 1-3, an aerated food product may
comprise a first food product portion and a second food product
portion, wherein the first food product portion and the second food
portion are separately aseptically prepared, mixed, and aerated to
create the aerated food product. The first food product portion may
be a mousse base, wherein the mousse base may contain approximately
60-65% water, 12-15% sugar alcohol, 11-13% cream, 0.5-0.85%
gelatin, 3.8-5% Cocoa, 1.5-2.5% milk protein concentrate,
0.15-0.25% emulsifying agents, less than 1% flavoring agents,
0.1-0.25% sweetener, and 2-3.3% thickening agent. The second food
product portion may be a gelatin solution, wherein the gelatin
solution may contain approximately 10% gelatin, and 90% water. The
mousse base may be separately homogenized and subsequently heat
treated at approximately 280.degree. F. The gelatin solution may
separately heat treated at approximately 280.degree. F.
Homogenization may be defined as a process by which a chemical
substance becomes uniformly the same throughout. When working with
a product containing both fats and water soluble ingredients, such
as the Mousse base, homogenization may prefer the formation of an
emulsion, in such a manner that the fats are broken down into tiny
droplets such that they no longer appear separated from the rest of
the ingredients. Upon the conclusion of the heat treatment, the
mousse base is allowed to cool to approximately 45-50.degree. F.
and may be stored at this temperature prior to transfer to a surge
tank. Additionally, at the completion of the heat treatment phase,
the gelatin solution is cooled to approximately 90-120.degree. F.
The Mousse base and gelatin solution are then sent to their
appropriate first and second surge tanks respectively. The
viscosity of the mousse base and gelatin solution may be
approximately 5,000 centipoise (cP) and 3 cP respectively, as
compared to a viscosity of approximately 30,000 cP if the Mousse
base and gelatin solution were processed together by the
conventional method. A more viscous product might require greater
pump energy to move the product. Additional motor loads may be
required in the scraper barrels, to move the equivalent amount of
product using a conventional method versus the ratio-blending
method of this application. From the first and second surge tanks,
the mouse base and gelatin solution are transferred to a mixer in
the ratio of approximately 9 parts mousse base to 1 part gelatin
solution. Upon mixing, the temperature of the combined Mousse base
and gelatin solution mixture should be approximately 50-55.degree.
F. Upon the conclusion of mixing, the mixture is sent to an aerator
wherein the newly combined mousse base and gelatin solution are
aerated, preferably with nitrogen to approximately 70-75% overrun.
Once the appropriate aeration is complete, the aerated food product
is created, and may then be sent to a filling apparatus to be
packaged and sealed.
[0044] While this invention has been described in conjunction with
the specific embodiments outlined above, it is evident that many
alternatives, modifications and variations will be apparent to
those skilled in the art. Accordingly, the preferred embodiments of
the invention as set forth above are intended to be illustrative,
not limiting. Various changes may be made without departing from
the spirit and scope of the invention as defined in the following
claims. The claims provide the scope of the coverage of the
invention and should not be limited to the specific examples
provided herein.
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