CA1070551A - Dry dessert mix composition and process - Google Patents
Dry dessert mix composition and processInfo
- Publication number
- CA1070551A CA1070551A CA198,775A CA198775A CA1070551A CA 1070551 A CA1070551 A CA 1070551A CA 198775 A CA198775 A CA 198775A CA 1070551 A CA1070551 A CA 1070551A
- Authority
- CA
- Canada
- Prior art keywords
- dessert
- mix
- milk
- weight
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
ABSTRACT
A dry dessert mix composition for use in preparing a tangy or yoghurt-like dessert by reconstitution of the mix with milk and comprising a pregelatinized starch, an edible acid and a hydrocolloid gum.
A dry dessert mix composition for use in preparing a tangy or yoghurt-like dessert by reconstitution of the mix with milk and comprising a pregelatinized starch, an edible acid and a hydrocolloid gum.
Description
~0705S~
This invention relates to a dry dessert mix. More parti-cularly, it is concerned with an acidified dry dessert mix which can be stored as a powder and quickly and simply reconstituted by admixture with milk. Still more particularly, this invention is directed to an acidified dry dessert mix which, when combined with milk, is ready to serve in five minutes as a tangy instant pudding or yoghurt-like product.
In recent years, instant pudding mixes which rely on the use of thickeners and milk coagulating agents and coagulating accelerators and thereby eliminate the need for cooking by the housewife have become widely available and accepted. These pudding mixes, however, are usually limited to the non-sour type flavors such as dhocolate, vanilla, etc.
Further, although liquid yoghurt analogs and yoghurt-like products may be made with direct acidification, this manu-facture involves rather complex liquid phase processing and results in a perishable product similar to commercial yoghurt.
Dry mix products, on the other hand, require either low levels of acid or acidogens like glucono-~ -lactone. A major problem with making a yoghurt-like product by direct addition of acid to milk is the fact that the larger quantities of acid required to give a yoghurt tartness results in the precipitation of the milk protein (curds and whey).
It appears that due to curdling of milk when its pH is lowered below the isoelectric point of milk protein, the prior art restricts the use of an acidulent in a milk-based dessert, particularly when a dry mix is to be employed.
10705Sl The present invention is thus directed to an acidified dry dessert mix which can be reconstituted quickly and simply with cold milk without coagulation and curdling of the milk pro-teins to produce a tangy or yoghurt-like dessert which will not deteriorate on standing for relatively long periods of time after preparation.
It has been found that a dessert mix of the desirable characteristics set forth immediately above can be provided by employing a unique combination of a pregelatinized and/or modi-10 fied starch, an edible acid, and a hydrocolloid gum. Such a dessert can be prepared by the consumer or housewife in about 5 minutes.
The combination of ingredients affords increased stability to the finished dessert and enables cold milk to be added to a dessert mix having an acid ingredient without coagulation and curdling of the milk proteins. Although the acidity of the dessert when prepared is reduced below the iso-electric point of the milk, the desired taste and textural properties of tangy and yoghurt-like desserts may be achieved.
The use of a modified and/or pregelatinized starch permits rapid rehydration and quick setting thus preventing coagulation and curdling of the milk proteins.
The addition of a hydrocolloid gum such as quar gum to the mix improves setting characteristics.
This invention thus allows the incorporation of an acidu-lent in milk-based desserts without coagulation of the milk protein and allows the formulation of fruit-flavored puddings which are ~07(~551 normally sour as well as products which simulate the flavor and texture of yoghurt.
The acidified dry dessert mix of the present invention generally comprises 5 to 2~/o by weight of a modified and/or pre-gelatinized starch, 1 to 7% by weight of an edible acid and 0.1 to 2% by weight of a hydrocolloid gum. Sugar, 50 to 80% by weight, is also an ingredient in the mix for providing sweetness and bulk.
The dessert mix may also contain flavors in amounts up to 10 about 5% by weight to provide a flavor simulative of tangy fruits or yoghurt.
The mix may also contain emulsifiers in amounts up to about 3% by weight and food colors as desired.
Preferably, the dessert is prepared by reconstituting the dry mix with cold milk and chilling it, if desired, for about to 10 minutes.
A number of modified and/or pregelatinized starches will function in the dessert mix system. A preferred starch is Staley's "Nu Col"*, which is a modified pregelatinized tapioca 20 starch. However, Staley's "~edisol 88"*, a pregelatinized tapio-ca starch, and National's "Ko-Set"*, a modified pregelatinized tapioca starch may also be used. The type of starch used will affect the texture of the prepared dessert and it has been found that tapioca starches which are pregelatinized and modified either prior to or subsequent to pregelatinization appear to be most satisfactory in their rapid rehydration, quick setting and generally bland flavor characteristics.
*Trademark ~070551 Among the edible acids which may be employed are citric, tartaric, malic, lactic, fumaric, adipic and ascorbic acids.
Citric acid is usually the preferred acid with fruit-flavored dessert mixes while lactic acid is preferred with those mixes adapted to provide yoghurt-like products. While the dessert mix may be made up at a pH ranging between 3 and 5, the preferred pH
is approximately 4. Accordingly, the amount of acid added will be sufficient to bring about a pH of approximately 4 when the mix is reconstituted with milk.
A hydrocolloid gum is added to aid in increasing the vis-cosity when the mix is first reconstituted with milk and to pro-vide body and texture to the finished dessert. Preferably, quar gum is employed.
Sucrose is the preferred sugar to be used as a sweetener although other sugars such as dextrose, corn syrup solids, lac-tose, etc. may, of course, be used. Such sugars may be employed singly or in combination. Moreover, artificial sweeteners such as, for example, edible saccharin salts, dipeptide salts and the like may be included in the dry mix to replace all or part of 20 the sugar.
An emulsifier may be incorporated in the dry mix dessert although its useis not essential. Typical emulsifiers include mono- and di-g~ycerides, propylene glycol esters of fatty acids, and lecithin, but other food grade emulsifiers are also suitable.
A preferred emulsifier is Beatrice Foods' "Beatreme E-V"*
which is a mixture of mono- and di-glycerides. The emulsifier *Trademark appears to aid in rehydration and also to reduce foaming when the mix is reconstituted with milk.
The acidified dry dessert mix usually contains fruit flavors, natural or artificial, which, in combination with the acid ingredient, provide tangy finished desserts simulating citrus, berry and other fruit flavors. The mix may, however, include flavors, such as, for example, sour cream, which are adapted to produce yoghurt-like flavors in the finished dessert.
The dessert mix may be packaged in pouches, envelopes 10 and other protective cartons which afford moisture barrier features.
A dessert is prepared from the dry mix by reconstituting approximately 3-1/2 ounces of the mix with two cups of cold milk.
Hand whisks, egg beaters, electric mixers or similar means may be used to combine the mix and milk and to disperse the mix thorough-ly. Usually, about two minutes mixing time is required. There-after, the dessert may be refrigerated for a period of about 5 to 10 minute.s prior to serving.
The following examples are given to further illustrate 20 the present invention. The scope of the invention is, however, not meant to be limited to the specific details of the examples.
1~)705S~
EXAMPLE I
% by Weiqht qm./pkq.
Sucrose 78.52 77.90 Pregelatinized Starch (Redisol 88*) 15O12 15.00 Citric Acid - anhydrous 4.03 4.00 Emulsifier (Beatreme E-V~) 0.91 0.91 Guar Gum 0.50 0.50 Flavor (Raspberry) 0.40 0.40 Flavor Enhancer 0.30 0.30 Flavor (Imitation Sour Cream) 0.18 0.18 Color 0,03 0,03 100.00 99.22 The dessert mix (99.22 grams) is reconstituted with cold milk (2 cups). After it is mixed for two minutes with an electric mixer, the prepared dessert is chilled for ten minutes. A tangy dessert is obtained hauing good textural and flavor characteris-tics. Coagulation of the milk, graininess in the dessert, and syneresis upon standing and storage of the dessert are not appar-ent.
EXAMPLE II
% by Weightqm./pkq.
Sucrose 83.33 82.70 Pregelatinized Starch (~u Col*)10.08 10.00 Citric Acid 4,03 4,00 Emulsifier (Beatreme E-V*) 1.81 1.80 Guar Gum 0.50 0.50 Flavor (Peach) 0.22 0.20 Color 0 03 0 03 100.00 99.23 *Trademark 1~70551 The dessert mix (g9.23 grams) is reconstituted with cold milk (2 cups). After it is mixed for two minutes ~ith an electric mixer, the prepared dessert is chilled for ten minutes. A tangy dessert is obtained having good textural and flavor characteris-tics. Coagulation of the milk, graininess in the dessert, and syneresis upon standing and storage of the dessert are not appar-ent.
This invention relates to a dry dessert mix. More parti-cularly, it is concerned with an acidified dry dessert mix which can be stored as a powder and quickly and simply reconstituted by admixture with milk. Still more particularly, this invention is directed to an acidified dry dessert mix which, when combined with milk, is ready to serve in five minutes as a tangy instant pudding or yoghurt-like product.
In recent years, instant pudding mixes which rely on the use of thickeners and milk coagulating agents and coagulating accelerators and thereby eliminate the need for cooking by the housewife have become widely available and accepted. These pudding mixes, however, are usually limited to the non-sour type flavors such as dhocolate, vanilla, etc.
Further, although liquid yoghurt analogs and yoghurt-like products may be made with direct acidification, this manu-facture involves rather complex liquid phase processing and results in a perishable product similar to commercial yoghurt.
Dry mix products, on the other hand, require either low levels of acid or acidogens like glucono-~ -lactone. A major problem with making a yoghurt-like product by direct addition of acid to milk is the fact that the larger quantities of acid required to give a yoghurt tartness results in the precipitation of the milk protein (curds and whey).
It appears that due to curdling of milk when its pH is lowered below the isoelectric point of milk protein, the prior art restricts the use of an acidulent in a milk-based dessert, particularly when a dry mix is to be employed.
10705Sl The present invention is thus directed to an acidified dry dessert mix which can be reconstituted quickly and simply with cold milk without coagulation and curdling of the milk pro-teins to produce a tangy or yoghurt-like dessert which will not deteriorate on standing for relatively long periods of time after preparation.
It has been found that a dessert mix of the desirable characteristics set forth immediately above can be provided by employing a unique combination of a pregelatinized and/or modi-10 fied starch, an edible acid, and a hydrocolloid gum. Such a dessert can be prepared by the consumer or housewife in about 5 minutes.
The combination of ingredients affords increased stability to the finished dessert and enables cold milk to be added to a dessert mix having an acid ingredient without coagulation and curdling of the milk proteins. Although the acidity of the dessert when prepared is reduced below the iso-electric point of the milk, the desired taste and textural properties of tangy and yoghurt-like desserts may be achieved.
The use of a modified and/or pregelatinized starch permits rapid rehydration and quick setting thus preventing coagulation and curdling of the milk proteins.
The addition of a hydrocolloid gum such as quar gum to the mix improves setting characteristics.
This invention thus allows the incorporation of an acidu-lent in milk-based desserts without coagulation of the milk protein and allows the formulation of fruit-flavored puddings which are ~07(~551 normally sour as well as products which simulate the flavor and texture of yoghurt.
The acidified dry dessert mix of the present invention generally comprises 5 to 2~/o by weight of a modified and/or pre-gelatinized starch, 1 to 7% by weight of an edible acid and 0.1 to 2% by weight of a hydrocolloid gum. Sugar, 50 to 80% by weight, is also an ingredient in the mix for providing sweetness and bulk.
The dessert mix may also contain flavors in amounts up to 10 about 5% by weight to provide a flavor simulative of tangy fruits or yoghurt.
The mix may also contain emulsifiers in amounts up to about 3% by weight and food colors as desired.
Preferably, the dessert is prepared by reconstituting the dry mix with cold milk and chilling it, if desired, for about to 10 minutes.
A number of modified and/or pregelatinized starches will function in the dessert mix system. A preferred starch is Staley's "Nu Col"*, which is a modified pregelatinized tapioca 20 starch. However, Staley's "~edisol 88"*, a pregelatinized tapio-ca starch, and National's "Ko-Set"*, a modified pregelatinized tapioca starch may also be used. The type of starch used will affect the texture of the prepared dessert and it has been found that tapioca starches which are pregelatinized and modified either prior to or subsequent to pregelatinization appear to be most satisfactory in their rapid rehydration, quick setting and generally bland flavor characteristics.
*Trademark ~070551 Among the edible acids which may be employed are citric, tartaric, malic, lactic, fumaric, adipic and ascorbic acids.
Citric acid is usually the preferred acid with fruit-flavored dessert mixes while lactic acid is preferred with those mixes adapted to provide yoghurt-like products. While the dessert mix may be made up at a pH ranging between 3 and 5, the preferred pH
is approximately 4. Accordingly, the amount of acid added will be sufficient to bring about a pH of approximately 4 when the mix is reconstituted with milk.
A hydrocolloid gum is added to aid in increasing the vis-cosity when the mix is first reconstituted with milk and to pro-vide body and texture to the finished dessert. Preferably, quar gum is employed.
Sucrose is the preferred sugar to be used as a sweetener although other sugars such as dextrose, corn syrup solids, lac-tose, etc. may, of course, be used. Such sugars may be employed singly or in combination. Moreover, artificial sweeteners such as, for example, edible saccharin salts, dipeptide salts and the like may be included in the dry mix to replace all or part of 20 the sugar.
An emulsifier may be incorporated in the dry mix dessert although its useis not essential. Typical emulsifiers include mono- and di-g~ycerides, propylene glycol esters of fatty acids, and lecithin, but other food grade emulsifiers are also suitable.
A preferred emulsifier is Beatrice Foods' "Beatreme E-V"*
which is a mixture of mono- and di-glycerides. The emulsifier *Trademark appears to aid in rehydration and also to reduce foaming when the mix is reconstituted with milk.
The acidified dry dessert mix usually contains fruit flavors, natural or artificial, which, in combination with the acid ingredient, provide tangy finished desserts simulating citrus, berry and other fruit flavors. The mix may, however, include flavors, such as, for example, sour cream, which are adapted to produce yoghurt-like flavors in the finished dessert.
The dessert mix may be packaged in pouches, envelopes 10 and other protective cartons which afford moisture barrier features.
A dessert is prepared from the dry mix by reconstituting approximately 3-1/2 ounces of the mix with two cups of cold milk.
Hand whisks, egg beaters, electric mixers or similar means may be used to combine the mix and milk and to disperse the mix thorough-ly. Usually, about two minutes mixing time is required. There-after, the dessert may be refrigerated for a period of about 5 to 10 minute.s prior to serving.
The following examples are given to further illustrate 20 the present invention. The scope of the invention is, however, not meant to be limited to the specific details of the examples.
1~)705S~
EXAMPLE I
% by Weiqht qm./pkq.
Sucrose 78.52 77.90 Pregelatinized Starch (Redisol 88*) 15O12 15.00 Citric Acid - anhydrous 4.03 4.00 Emulsifier (Beatreme E-V~) 0.91 0.91 Guar Gum 0.50 0.50 Flavor (Raspberry) 0.40 0.40 Flavor Enhancer 0.30 0.30 Flavor (Imitation Sour Cream) 0.18 0.18 Color 0,03 0,03 100.00 99.22 The dessert mix (99.22 grams) is reconstituted with cold milk (2 cups). After it is mixed for two minutes with an electric mixer, the prepared dessert is chilled for ten minutes. A tangy dessert is obtained hauing good textural and flavor characteris-tics. Coagulation of the milk, graininess in the dessert, and syneresis upon standing and storage of the dessert are not appar-ent.
EXAMPLE II
% by Weightqm./pkq.
Sucrose 83.33 82.70 Pregelatinized Starch (~u Col*)10.08 10.00 Citric Acid 4,03 4,00 Emulsifier (Beatreme E-V*) 1.81 1.80 Guar Gum 0.50 0.50 Flavor (Peach) 0.22 0.20 Color 0 03 0 03 100.00 99.23 *Trademark 1~70551 The dessert mix (g9.23 grams) is reconstituted with cold milk (2 cups). After it is mixed for two minutes ~ith an electric mixer, the prepared dessert is chilled for ten minutes. A tangy dessert is obtained having good textural and flavor characteris-tics. Coagulation of the milk, graininess in the dessert, and syneresis upon standing and storage of the dessert are not appar-ent.
Claims (5)
1. A dry dessert mix composition for use in preparing a yoghurt-like dessert by reconstitution with milk comprising a pregelatinized starch in an amount of from 5 to 20%
by weight, an edible acid in an amount of from 1 to 7% by weight and sufficient to bring the pH of the milk-reconstituted mix to 3 to 5, said acid being selected from the group consisting of citric, tartaric, malic, lactic, fumaric, adipic and ascorbic acids, and a hydrocolloid gum in an amount of from 0.1 to 2% by weight.
by weight, an edible acid in an amount of from 1 to 7% by weight and sufficient to bring the pH of the milk-reconstituted mix to 3 to 5, said acid being selected from the group consisting of citric, tartaric, malic, lactic, fumaric, adipic and ascorbic acids, and a hydrocolloid gum in an amount of from 0.1 to 2% by weight.
2. The composition of Claim 1 in which said pregelatinized starch is a modified tapioca starch and is present in an amount of from 5 to 20% by weight.
3. The composition of Claim 1 or 2 in which said hydrocolloid gum is guar gum and is present in an amount of from 0.1 to 2% by weight.
4. The composition of claim 1 or 2, further comprising sugar, flavor, and an emulsifier.
5. A process for preparing a dessert which comprises reconstituting the dessert mix composition of Claim 1 with milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA198,775A CA1070551A (en) | 1974-05-02 | 1974-05-02 | Dry dessert mix composition and process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA198,775A CA1070551A (en) | 1974-05-02 | 1974-05-02 | Dry dessert mix composition and process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1070551A true CA1070551A (en) | 1980-01-29 |
Family
ID=4099872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA198,775A Expired CA1070551A (en) | 1974-05-02 | 1974-05-02 | Dry dessert mix composition and process |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1070551A (en) |
-
1974
- 1974-05-02 CA CA198,775A patent/CA1070551A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |