CHEESECAKE AND METHOD OF PRODUCING SAME

Abstract

The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.

Claims

1. A baked cheesecake, comprising a crust and a filling, wherein the filling comprises 2-7 wt. %, based on the dry weight of the filling, of whey protein.

2. The cheesecake according to claim 1, wherein whey protein is derived from a source comprising at least 34% whey protein by weight.

3. The cheesecake according to claim 1, wherein the source comprises whey protein concentrate and/or whey protein isolate.

4. The cheesecake according to claim 1, wherein the whey protein source comprises acid whey.

5. The cheesecake according to claim 1, wherein the filling further comprises 5-40 wt. %, based on the dry weight of the filling, vegetable oil.

6. A method for preparing a baked cheesecake according to claim 1, comprising: (a) mixing cream cheese and a powdered ingredient composition comprising a whey protein source to obtain a filling; (b) combining the filling with dough to obtain a pre-cheesecake composition; (c) baking the pre-cheesecake composition to obtain the baked cheesecake.

7. The method according to claim 6, wherein the whey protein source comprises at least 34% native whey protein by weight.

8. The method according to claim 7, wherein the cream cheese and powdered ingredient composition are used in such amounts that, based on the dry weight of the filling, the cream cheese provides for 25-50 wt. % of the solids in the filling, and the powdered ingredient composition provides for 45-65 wt. % of the solids in the filling.

9. A powdered ingredient composition suitable for preparing a cheesecake filling comprising, based on total weight of the composition: (a) 4-30 wt. % of a whey protein source, (b) 25-45 wt. % fat, and (c) 25-50 wt. % carbohydrates.

10. The powdered ingredient composition, wherein the whey protein source comprises at least 34% whey protein by weight.

11. The powdered ingredient composition according to claim 10, wherein the composition comprises 3-12 wt. % whey protein based on dry weight of the composition.

12. The powdered ingredient composition according to claim 9, wherein the whey protein source comprises a whey protein concentrate or whey protein isolate.

13. The powdered ingredient composition according to claim 9, wherein the whey protein is in essentially native state.

14. The powdered ingredient composition according to claim 9, further comprising 1-10 wt. % native starch.

15. The powdered ingredient composition according to claim 9, wherein the fat comprises vegetable oil.

16. The powdered ingredient composition according to claim 9, further comprising one or more components selected from the group of dried egg yolk powder, wheat flour, food grade acidulants, thickening agents, flavors, aromas and salt.

17. A method of reduction or prevention of cracks in filling of a baked cheesecake, comprising, adding to the filling native whey protein concentrate and/or whey protein isolate.

18. A method for preparing an unbaked pre-cheesecake composition, comprising: (a) mixing cream cheese and a powdered ingredient composition comprising a whey protein source to obtain a filling; (b) combining the filling with dough to obtain an unbaked pre-cheesecake composition.

19. An unbaked pre-cheesecake composition, comprising a crust and a filling, wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of native whey protein.

20. The method according to claim 19, wherein the whey protein source comprises at least 34% native whey protein by weight.

Description

DESCRIPTION OF FIGURES

[0140] FIG. 1: Baked cheesecake prepared according to the steps detailed in example 1 according to the invention.

[0141] FIG. 2: Baked cheesecake prepared according to the steps detailed in example 2A according to the invention.

[0142] FIG. 3: Baked cheesecake prepared according to the steps detailed in example 2B according to the invention.

[0143] FIG. 4: Baked cheesecake prepared according to the steps detailed in example 2C according to the invention.

[0144] FIG. 5: Baked cheesecake prepared according to the steps detailed in example 2D according to the invention.

[0145] FIG. 6: Baked cheesecake prepared according to the steps detailed in example 2E according to the invention.

[0146] FIG. 7: Baked cheesecake prepared according to the steps detailed in example 2F according to the invention.

[0147] FIG. 8: Baked cheesecake prepared according to the steps detailed in example 2G according to the invention.

EXPERIMENTAL SECTION

Materials and Methods

[0148] Thermometer (for measuring core temperature) : TD11 type T, probe length 108 mm, obtained from VWR, the Netherlands.
Oven type : MIWE Deck oven (MIWE, Germany).

Example 1

[0149] An example according to the invention was made as follows.

Ingredients:

[0150] 975 grams Philadelphia Cream Cheese 22 wt. % fat, 31.5 wt. % dry matter (KraftHeinz) [0151] 220 grams Water [0152] 574 grams of a powder mixture comprising [0153] 30 g Egg yolk powder [0154] 216 powdered sugar [0155] 0.5 g guar gum (Dupont) [0156] 0.025 g flavor [0157] 0.1 g salt [0158] 24 g native wheat starch [0159] 48 g NUTRI WHEY NATIVE , a native WPC80 prepared from acid whey (FrieslandCampina Ingredients) NSI=91.0% [0160] 250 g Vana Grasa 80 C 058 (palm oil based fat powder; composition: 80.5 wt. % refined palm oil, 17 wt. % glucose syrup, 2 wt. % sodium caseinate) [0161] 1.4 g Citric acid. [0162] Crust ingredients (conventional, made by crushing Bastogne cookies and mixing with melted butter- or equivalent).

Preparation:

[0163] Prepare the crust dough and press it in a suitable baking tin (diameter 27 cm). Mix the cream cheese with water using a Hobart mixer equipped with a butterfly stirrer until a smooth mixture is obtained.
Add the powder mixture to the cream cheese mix and stir for 2 minutes at medium speed. Fill the baking tin with the mix.
Bake at 115° C. in a MIWE deck over (MIWE, Germany) until a core temperature of the filling of 82-85° C. is obtained.
Cool the cheesecake to ambient temperature. Optionally, the cake can be frozen and stored at −20° C., and defrosted before consumption.

Results.

[0164] The cheesecake obtained from experiment 1 (containing 4.4 wt. % whey protein derived from WPC 80) based on dry matter of the filling) had a nice, smooth surface which did not show any cracks after baking (see FIG. 1), and neither after freezing at −20° C. nor after subsequent defrosting. No moisture was visible on the surface.

[0165] The cheesecake, in particular the filling, was evaluated for structural and sensory aspects: [0166] Structure: excellent structure, easy to cut, not crumbly, not too hard. [0167] Sensory: full, rich flavor, very good aftertaste, a feeling of indulgence; creamy mouthfeel.

Example 2

[0168] Further experiments were carried out with different whey protein sources, and without whey protein.
7 Different ingredient blends were prepared and combined with Philadelphia cream cheese, and subsequently baked as described in example 1.
As vegetable fat source, Vana Grasa 80B 065 (FrieslandCampina Ingredients) was used, which has the following composition: 80.2% refined rapeseed oil, 15.3 wt. % glucose syrup, 2.5 wt. % sodium caseinate, 1.9 wt. % anticaking agents and phosphates.
The compositions were as described in Table 1: compositions 2A-2C were according to the invention, 2D -2G were comparative examples.

TABLE-US-00001 TABLE 1 Composition of the fillings. 2A 2B 2C Ingredients: (grams) Philadelphia cream cheese 975 975 975 Water 220 220 220 Egg yolk powder 30 30 30 Sucrose 216 157 202 Guar gum 0.5 0.5 0.5 Citric acid 1.4 1.4 1.4 Flavor 0.025 0.025 0.025 Sodium Chloride 0.1 0.1 0.1 Native wheat starch 24 24 24 Vana Grasa 80B 065 200 250 250 NUTRI WHEY NATIVE 48 (WPC80) Hiprotal 35 (WPC 35)* 107 WPC 60** 62 Whey protein content on dry 4.8 4.3 4.3 matter of the filling (wt. %) *Obtainable from FrieslandCampina Ingredients **Obtainable from Havero Hoogwegt, The Netherlands.
Both WPC 35 and 60 are native whey proteins and are derived from cheese whey.
Comparative, not according to the invention:

TABLE-US-00002 2D 2E 2F 2G Ingredients (grams) Philadelphia cream cheese 975 975 975 975 Water 220 220 220 178 Egg yolk powder 30 30 30 0 Sucrose 139 216 127 216 Guar gum 0.5 0.5 0.5 0.5 Citric acid 1.4 1.4 1.4 1.4 Flavor 0.025 0.025 0.025 0.025 Sodium Chloride 0.1 0.1 0.1 0.1 Native wheat starch 24 24 24 24 Vana Grasa 80B 065 250 250 250 250 ESPRION 300 (WPC 30)* 125 Denatured WPC 80** 48 Cheese Whey Powder 136 Whole egg 120 Whey protein content on dry 4.2 4.4 1.7 0 matter of the filling (wt. %) *Available from FrieslandCampina Ingredients **prepared by heating (boiling) for 20 minutes a native WPC 80 (NUTRI WHEY NATIVE) solution and then drying; NSI < 30%.
The cheesecakes were prepared as described in Example 1.
After baking, the cheesecakes were inspected for cracks. It appeared that samples 2F (made with cheese whey) and 2G (made with whole egg and no whey protein) formed cracks, see FIGS. 7 and 8. These were unsuitable results and were not further evaluated on sensory aspects.
Samples 2A-2E did not show any cracks, and these were tested for sensory acceptance using a panel of 16 persons, who were given samples of the test cakes under a randomized 3 digit number—the panel members did not know what the cheesecakes contained. The panel was asked to rate the samples on a scale of 1 (dislike extremely)-9 (like extremely) for appearance, taste and mouthfeel. The panel members were also asked to provide comments. A rating of 5.5 or higher was found to be acceptable.

TABLE-US-00003 TABLE 2 Results of sensory assessment. Sample 2A 2B 2C 2D 2E Overall 5.8 6.1 5.7 5.2 3.8 liking on appearance, taste and mouthfeel Comments Sweet, Firm, not Shiny, full, Slimy, soft, Particles of panel creamy, too sweet, creamy, falls apart, present, members smooth, shiny, sweet, sticky sandy, balanced creamy, balanced grainy, fat taste, firm balanced droplets, taste, flat taste, smooth, off-taste neutral taste

[0169] The test showed the much better performance of cheesecake fillings comprising 2-7 wt. % of whey protein originating from a source wherein the whey protein is in the native form and/or wherein the whey protein source comprises at least 34 wt. % of whey protein