BE552744A - - Google Patents

Description

       

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   For a long time, it has been desired to produce puddings or the like in the cold, but the proposals which have hitherto been made for this purpose have not given a satisfactory solution to the problem.



   The present invention is based on the principle that the ability of solutions of soluble salts of alginic acid (sodium alinate, potassium and ammonium) to produce gels by their transformation into calcium salts is used for the preparation cold puddings. or the like.

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   For the practical implementation of the invention, the starting material is preferably milk powder. To the milk powder is added a soluble alinate powder, for example sodium alginate, as well as a small amount of a dietary calcium salt, or even of several calcium salts. In addition, it is also possible to add to the powder other materials suitable for the manufacture of desserts, for example sugar, small amounts of cooking salt, cocoa, flavorings, etc. It is important that all constituents. are in dry form and the powder is packaged and stored in such a way that it is protected against unwanted ingress of moisture.



   Such a powder may for example consist of approximately 40 g. whole milk powder, 6 gr. sodium alginate in powder form, 40 gr. of sugar, 1 gr. of calcium citrate and 1 gr. of cooking salt.



   The conversion of powdered mixtures of the kind mentioned above into pudding can be done in the simplest manner by stirring the powder mixture in a suitable amount of water with agitation. For the mixture of powders described above, it is possible to envisage the use of approximately for example 500 g. of water, after a fairly short time, for example in 5 to 15 minutes, the mass is transformed into gel. For the purpose of making a pudding, the mixture of solutions is poured, after short and vigorous stirring, into a pre-wet mold, -. After 5 to 15 minutes, a product is formed which can be which can be removed from the mold by inversion in the usual manner.



   It has been found that not all milk powder is equally suitable for carrying out the process. As a particular advantageous powder, mention may be made of

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 milk powder which has been produced in the application of the usual Krause process for.

   manufacturing 'of dry milk This Krause Process is carried out in practice by vaporizing whole milk until 40 or 45% dry milk substance is obtained, and the concentrate is atomized in a Krause tower by means of a rotating disc , which in order to obtain a fine product rotates at high speed (8,000 to 8,700 revolutions per minute) at an air counterflow temperature of 135 to 160, Ce,
According to the present invention, the milk used is first added a very small amount, for example 0.1 to.



  0.5%. calcium binding salt, for example sodium carbonate.



  The purpose of this addition is to prevent unwanted precipitation from occurring during '!. the use of alginates (alkaline alinates) with the 'calcium ions found' in milk powder.



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The whole milk is then vaporized until a dry substance content of about 50-55% is obtained and then it is atomized at a counterflow temperature which is only between about 12U and 150C, at a speed of rotation of the atomizing disc of about 5.

   000 to 6,000 revolutions only. A milk powder is thus obtained which, compared to the usual Krause milk powder, has a slightly coarser structure but which has the advantage of dissolving very quickly in water / thanks to the spray drying process which does not damage it, it is very natural. The excellent solubility of the milk powder thus obtained is fully maintained when the other constituents are added to the powder mixture which is used for the preparation of the meals.

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 Example.



   20 to 0C gr. of whole milk powder obtained as described above are mixed with j to 8 gr. an alkali alginate, for example sodium alginate. The most favorable amount of alginate addition depends on the quality of the alginate employed. To the mixture is added a small amount of a calcium salt which is suitable for the transformation of sodium algnate into calcium alginate. It has been found useful to add a rapidly soluble calcium salt, for example 0.02 to 0.05 g. calcium acetate, calcium formate or calcium phosphate, as well as a small amount of a calcium salt of low solubility, for example 0.5 to 2.0 gr. calcium citrate, calcium tartrate, calcium gluconate.

   As other additives it is possible to use customary additions, such as sugar, cocoa, flavorings, food coloring agents, etc., in customary amounts. The mixture of powders thus obtained is well mixed with half a liter of cold water and the mass which thickens rapidly is poured into a mold which has been thoroughly wet beforehand with water. After about 5 to 15 minutes a product has formed which can be cut and can be removed from the mold by inverting it.



  By adding small fractions of food organic acids the process can be further accelerated and improved.



   The formation of various layers which are harmful and which often produced on the surface during the preparation of puddings is completely suppressed by the cold preparation according to the present invention.



   The dishes prepared according to the invention are distinguished by irreproachable properties and excellent flavor.


    

Claims (1)

CLAIMS OR SUMMARY. 1. Process for the cold preparation of puddings or the like, characterized in that the raw material, for example milk powder or mixtures containing such a powder with additives such as sugar, cocoa, etc., in presence of water-soluble alginates, for example sodium, potassium or ammonium alginate, is transformed under the action of calcium salts when mixed with water, into a uniform gel which is sufficiently solid to be cut. 2A mixture of powders for the preparation of puddings or the like according to claim 1, consisting of a dry mixture of whole milk ponere, alkali alginate powder and a small amount of food calcium salts, and which may also contain other substances additives such as sugar, cocoa, cooking salt, etc. 3. Process for the preparation of puddings or analogues starting from mixtures of dry powders according to claim 2, characterized in that the mixture of powders is stirred with a suitable quantity of cold water and is poured into a wet mold of which the gel formed after a fairly short time, eg 5 to 15 minutes, can be removed. for example by reversal. 4. Galon method of claims 1 to 3, characterized by the use of a milk powder prepared starting from milk, to which, before its conversion into powder form, small amounts are added, for example 0.1 to 0, 5%, of salts binding the calceum. <Desc / Clms Page number 6> 5. Method according to claims 1 to 3, characterized by the use of a milk seam which, by application of the Krause process is produced in such a way that the milk to which preferably small amounts of salt capable of binding calcium are incorporated, is first vaporized to a dry substance content of about 50 to 55% and the concentrate thus obtained is atomized in a Krause tower with a rotational speed of (rotating disc of about 5,000 to 6,000 revolutions per minute at a counterflow air temperature between 120 and 130 G. 6. A process for the preparation of puddings and the like, substantially as described.