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(12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon Et Al

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(12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon Et Al US 2005O226985A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon et al. (43) Pub. Date: Oct. 13, 2005 (54) METHOD OF PRODUCING A HEAT STABLE Publication Classification OIL-IN-WATER EMULSION AND THE PRODUCTS MADE THEREFROM (51) Int. Cl." ..................................................... A23C 15/00 (52) U.S. Cl. .............................................................. 426/581 (75) Inventors: Todd Landon, Mound, MN (US); William Joseph Fox, Shoreview, MN (57) ABSTRACT (US) A method of forming a heat Stable oil-in-water emulsion comprises providing a Selected amount of an aqueous com Correspondence Address: ponent comprising more than 50 weight percent water. The WESTMAN CHAMPLIN & KELLY, PA. aqueous component is optionally heated and a Selected SUTE 1600 - INTERNATIONAL CENTRE amount of a Solids component is added to the aqueous 900 SECOND AVENUE SOUTH component under agitation to form a first intermediate. A MINNEAPOLIS, MN 55402-3319 (US) Selected amount of a milk fat containing component is heated to a temperature Sufficient to predominantly melt the (73) Assignee: Land O'Lakes, Inc., Arden Hills, MN fat prior to being to the first intermediate to form a Second (US) intermediate. The Second intermediate is optionally heated for a Selected period of time. The Second intermediate is (21) Appl. No.: 10/823,480 homogenized at between about 250 psig and 5000 psig to form the heat Stable oil-in-water emulsion comprising at (22) Filed: Apr. 13, 2004 least 20 weight percent milk fat. US 2005/0226985 A1 Oct. 13, 2005 METHOD OF PRODUCING A HEAT STABLE becomes unusable due to churning out, creaming, or com OIL-IN-WATER EMULSION AND THE PRODUCTS plete breakdown of the food Sauce emulsion into a discrete MADE THEREFROM aqueous phase and a discrete fat component containing phase. Therefore a full Service restaurant has to expend a BACKGROUND OF THE INVENTION Significant amount of time and resources to produce the food 0001. The present invention relates to a food composition Sauces on demand to Satisfy its customer's food Selections. and method of producing the food composition. More par ticularly the present invention relates to a base for a food SUMMARY OF THE INVENTION Sauce or the completed food Sauce and a method of making 0006 The present invention includes a method of form the base for the food Sauce or the food Sauce. ing a heat Stable oil-in-water emulsion. The method includes 0002 Food sauces such as hollandaise sauce and alfredo providing a Selected amount of an aqueous component Sauce are typically made to meet demand at full Service comprising at least 30 weight percent water. A Selected restaurants. What is meant by food Sauce is a Sauce having amount of a Solids component is added to the aqueous as principle ingredients edible fat or oil, water and Solids in component under agitation to form a first intermediate. A an oil-in-water emulsion where the fat or oil may be added Selected amount of a fat containing component is heated to Separately, or as a component of any ingredient having fat or melt the fat and is added to the first intermediate to form a oil as a component. Many of the preferred Sauces are dairy Second intermediate. The Second intermediate may be based food Sauces. What is meant by dairy based Sauce is a heated to between about 130 F. and 150 F. for a selected Sauce having as principle ingredients milk fat, water and period of time. The Second intermediate is homogenized at Solids in an oil-in-water emulsion where the milk fat may be between about 250 psig and 5000 psig to form the heat stable added Separately, or as a component of cream, milk, half & oil-in-water emulsion comprising at least 20 weight percent half, butter milk Solids, butter or any other ingredient having fat. milk fat as a component. What is meant by fat is an edible lipid or blend containing lipids having Sufficient Solid fat to DETAILED DESCRIPTION OF THE resist flowing at room temperature. What is meant by oil is PREFERRED EMBODIMENTS an edible lipid or blend containing lipids having Sufficient 0007. The present invention includes a heat stable oil-in liquid fat to be fluid (flow at room temperature). Edible water emulsion that may be used as a base for a food Sauce lipids or lipid blends being difficult to classify as resisting or a completed sauce. A preferred embodiment of the heat flow or fluid at room temperature are included in either the Stable oil-in-water emulsion is a base for a dairy based term fat or the term oil. Sauce. The oil-in-water emulsion and completed Sauces 0003) Full service restaurants spend a significant amount therefrom are useful in the food Service industry and par of time and skilled labor preparing the food Sauces. The food ticularly in a full Service restaurant. The present invention Sauces require the correct oil-in-water emulsion having a also includes a method of producing the heat Stable oil-in high Volume of the dispersed oil component in the continu water emulsion that may be used as a base for a variety of ous water component to be Satisfactory to the diners. dairy based Sauces, Such as, but not limited to, an alfredo 0004 Achieving the desired oil-in-water emulsion with Sauce, a hollandaise Sauce, a Buerre blanc, and a heavy the Selected high Volume of the fat or oil component requires CC SalCC. experimentation and skill. Even after developing a Standard 0008. The heat stable oil-in-water emulsion includes an ized recipe there is no guarantee of Success because the oil phase that is emulsified within a continuous water phase oil-in-water emulsion may invert and become an water-in made up of an aqueous component. Suitable aqueous com oil emulsion which is unsatisfactory to diners. When a batch ponents include, but are not limited to, water-containing of the dairy based Sauce is unacceptable, additional time is Solutions or emulsions or Suspensions or Solutions or Slur required to meet the demand for the Sauce, potentially ries. Often, aqueous components further may include emul causing StreSS on the restaurant Staff and unnecessary delay sifiers, such as lecithin, Polysorbate 60, or Complemix 100, to the diner. or proteins, Such as aqueous components comprising milk, liquid buttermilk, cream, concentrated milk, concentrated 0005. Many of the preferred food sauces are not tem cream. Alternative components Suitably optionally included perature Stable. Therefore, large, made from Scratch batches in an aqueous component include, but are not limited to, of the food Sauce cannot be pre-made for use throughout a Solutions of plant proteins, Such as Soy proteins or other dining period. Furthermore, when the food Sauce is cycled oilseed proteins, cocoa proteins, vegetable proteins, pow between ambient temperature and a refrigerated tempera dered buttermilk; milk protein concentrates, and hydrolyZ ture, many food Sauces have a tendency of “churning out'. ates of any of these. Other Suitable aqueous components What is meant by churning out is an emulsion inversion include oil-in-water emulsions made by rehydrating dried where the Sauce becomes a water-in-oil emulsion where a dairy products. Aqueous components may optionally be portion of the water Separates from the emulsion. Further more, when the food Sauces are cycled between a refriger cultured with a Suitable food-grade organism. The emulsion ated temperature or ambient temperature and an elevated preferably has a greater percentage of an oil phase compared cooking temperature the Sauces have a tendency of coalesc to a water phase on a weight percentage basis. ing or “creaming. By creaming is meant the Separation of 0009. The oil phase or fat containing component, such as oil from the water phase where the fat floats on the emulsion. milk fat, contributes between about 20 weight percent and Furthermore, many restaurant food Sauces do not exhibit 70 weight percent of the total weight of the oil-in-water freeze-thaw stability. What is meant by freeze-thaw stability emulsion. Preferably, the oil component contributes between is that when the food Sauces are frozen, the food Sauce about 39 weight percent and 55 weight percent of the total US 2005/0226985 A1 Oct. 13, 2005 weight of the emulsion. The oil phase or fat containing as Soybean oil or palm oil, hydrogenated oil, interesterified component is provided as a fluid fat containing component oil, fractionated oil. A typical composition of butter includes which may be obtained by using oil, Such as Vegetable oil or 80 weight percent milk fat, 16 weight percent water, 0.85 a liquid fraction of a fractionated milk fat, or by providing weight percent protein, 0.06 weight percent lactose, 2.11 Sufficient heat to a fat containing component, Such as lard, weight percent ash and about 1 weight percent Salt. In order milk fat or hydrogenated vegetable oil, to melt a Sufficient to increase the fat concentration of the oil-in-water emul amount of the fat containing component So that the fat Sions the fat containing component must have a greater containing component becomes fluid. The fat containing weight percent fat than the aqueous or cream component. component may include emulsifiers, including but not lim ited to lecithin, monoglycerides, diglycerides, and mixtures 0013 The heat stable oil-in-water emulsion also contains of these. Solids including proteins that may be contained within both the oil phase and the water phase. Suitable Solids include 0.010 Water is primarily provided in the emulsion with a materials containing non-fat dry milk, buttermilk Solids, cream component that also contributes milk fat to the oil milk protein concentrates, dried whey, whey protein con component.
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