Patent ID: 6537603
Filing Date: 2003-03-25
Classification: A23C,A23G,A23L,A23P

Abstract:
A method of forming a resilient, self-sustaining food product body comprising the steps of:providing a layer of particulate starch presenting an upper surface; forming a depression in said starch layer through said upper surface, said depression having a desired contour below said upper surface; filling said depression with a flowable mixture including non-gelatin protein, gelatin, water and fat, the non-gelatin protein content of the mixture comprising a quantity of dairy product-derived protein; causing said mixture to harden within said depression to form said self-sustaining body, said body presenting a surface complemental with said depression contour; and separating said body from said starch, said body including a non-gelatin protein content of from about 6-36% which comprises a quantity of dairy product-derived protein, a gelatin content of from about 4.5-12%, a water content of from about 30-60% and a fat content of from about 6-36%, wherein all percentages are by weight and are based upon the total weight of the body taken as 100% by weight, said body having a pH of from about 4.4-6.2, a water activity of from about 0.7-1.0 and a mass to surface area ratio of from about 0.05-5 g/cm2.