CA1141231A - Dessert preparation - Google Patents
Dessert preparationInfo
- Publication number
- CA1141231A CA1141231A CA000343006A CA343006A CA1141231A CA 1141231 A CA1141231 A CA 1141231A CA 000343006 A CA000343006 A CA 000343006A CA 343006 A CA343006 A CA 343006A CA 1141231 A CA1141231 A CA 1141231A
- Authority
- CA
- Canada
- Prior art keywords
- food material
- dessert
- preparation
- coating
- chocolate
- 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
Links
Abstract
DESSERT PREPARATION ABSTRACT A dessert preparation which comprises a dessert base powder and a food material such as pieces of a starch-based material, which food material has a texture different to that of the dessert base powder and has thereon a coating which renders the food material substantially nonabsorptive of moisture. The preferred coating is chocolate, particularly couverture chocolate. The dessert preparation is suitable for making, using milk and/or water, a dessert product having contrasting textures which remain stable to the taste for a period of several hours.
Description
Description Dessert Preparation Technical Field The present invention relates to a dessert 05 preparation suitable for making, using milk and/or water, a dessert product having contrasting textures which remain stable to the taste for a period of several hours.
Background Art There are many instant dessert products avail-able in the marketplace that are dry powder mixes, which when reconstituted with milk/water and allowed to stand for a period of time, provide a stiff or viscous pudding~type product, and are smooth and creamy to the taste.
Such products, however, are uniformly textured, since the composition of the made-up product is identical in all portions.
It would be desirable to be able to provide a similar product, but which has a nonuniform or contrasting texture, derived from the inclusion of other differently textured food materials in the original dry powder mix, or made-up mix. The kind of contrasting texture especially in mind is 'crispness', provided by processed starch-based pieces or other expanded food materials.
t~f~
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Prior art suggests that while such conventional starch-based pieces can be readily placed in the made-up product or included in the dry mix product, they will very quickly absorb moisture and become 05 'soggy' (or lose crispness) in the made-up product.
Loss of crispness can occur after standing a few minutes to give an unattractive tasting product.
We have now found that precoating the food material, for example starch pieces, with a coating of a material which will render the food material sufficiently nonabsorptive of moisture in the instant dessert product, even on make-up with milk or water, a textured product which retains its contrasting texture for a considerable period of time, several hours, and which is a considerable convenience to the user and consumer, may be obtained.
Disclosure of Invention According to the present invention, there is provided a dessert preparation which comprises a dessert base powder and a food material, which food material has a texture different to that of said dessert base powder and has thereon a coating which renders said food material substantially nonabsorptive of moisture.
The invention also provides a dessert product which has a nonuniform texture and which contains a food material having thereon a coating which renders said food material substantially nonabsorptive of moisture.
Suitable coating materials include liquified chocolate, liquid high-fat toffee mixtures, and confectioner's varnish. By confectioner's varnish is meant a composition not only containing sugar and food gums, but also waxy rnaterials like edible shellac. The coating materials may be applied to the processed starch pieces, or pieces of other foodstuff material which provide a contrasting texture to the otherwise homogeneous basic dessert 05 mix, by a pan-coating process, either by manual addition or by spraying, or by enrobing methods. It is necessary to ensure that all the surface pores are covered and a sufficiently thick coating is applied. A coating having a thickness of from 0.5 - 1.0 mm has been found to be suitable. A
pre-coating by a sugar glaze is desirable but not essential to provide a suitable surface for a chocolate coating. The type of chocolate most suitable for coating use is that known as couverture chocolate.
A final finishing sugar glaze containing food gums may also be applied. However, since neither of these additional sugar-based coatings will contribute substantially to the water-proofing ~ualities, the chocolate layer should still have a thickness of from 0.5 - 1.0 mm.
The processed starch pieces can be of a number of conventional and commercial types, that is, those based on expanded or extruded cereals, such as rice, wheat or corn. The dessert base powder may be any dessert base powder which gives smooth homogeneous pudding-type textures on the addition of milk.
Conventional dessert base powders comprise essentially pre-gelatinized starch and milk-gelling agents. The invention is not limited to starch-like pieces, but may be of other carbohydrate materials susceptible to loss of texture character on moisture pickup.
Expanded nuts are a further example of this type.
Freeze-dried fruits or air-dried fruits, such as apple flakes, are yet further examples. The coated pieces may be either mixed with the dessert base powder and packaged together or the coated pieces and dessert base powder may be placed in separate packages within an outer package so that the 05 consumer may add the coated piece himself to the separate dessert powder after make-up with milk.
Best Mode for Car ~ the Invention .
The present invention is further illustra-ted by the following Examples.
EXAMPLE I
A carameli~ed sugar syrup was prepared by heating sugar with about 17% water at a temperature of 117C. A crisp puffed rice cereal was immersed in the sugar syrup with stirring. The coated rice cereal was removed and cooled.
After cooling, the sugar-coated rice cereal was placed in a pan coater and uniformly coated with twice its weight of a couverture chocolate (containing cocoa paste, added cocoa butter, and sugar, including 0.5% lecithin, and in which the total cocoa butter content was 32.5%). About half of the melted chocolate at a temperature of about 38-39C was gradually added to the tumbling rice to achieve maximum coating.
Cool dry air was blown onto the coated rice. This procedure was repeated to apply a second coat of chocolate. The thickness of this final layer was about 0.5 mm, and the procedure took 3-4 hours.
The coated rice cereal was then blended to the extent of l/20th to 1/5th the weight of blended product with an instant pudding base powder having a formulation conforming to within the range of the following ingredient levels by weight:
Sugar 42 - 51%
Starch 9.9 - 14.5%
Phosphates 2.0 - 2.2%
Vegetable fat 12.5 - 17.2%
Emulsifier 2.3 - 3.4%
Flavor 0.1 - 1.0%
r~,xA ~IPLE_II
The uniform blend of pudding base powder and coated rice cereal of Example I was further blended with milk to disperse the powder and evenly disperse 05 the coated rice cereal throughout the mixture. The mixture was then permitted to sit for approximately 10 minutes, after which it was ready for consumption.
Organoleptic evaluation of the reconstituted product showed the rice cereal particles to remain crisp for as long as four hours or more after preparation.
Background Art There are many instant dessert products avail-able in the marketplace that are dry powder mixes, which when reconstituted with milk/water and allowed to stand for a period of time, provide a stiff or viscous pudding~type product, and are smooth and creamy to the taste.
Such products, however, are uniformly textured, since the composition of the made-up product is identical in all portions.
It would be desirable to be able to provide a similar product, but which has a nonuniform or contrasting texture, derived from the inclusion of other differently textured food materials in the original dry powder mix, or made-up mix. The kind of contrasting texture especially in mind is 'crispness', provided by processed starch-based pieces or other expanded food materials.
t~f~
3~
Prior art suggests that while such conventional starch-based pieces can be readily placed in the made-up product or included in the dry mix product, they will very quickly absorb moisture and become 05 'soggy' (or lose crispness) in the made-up product.
Loss of crispness can occur after standing a few minutes to give an unattractive tasting product.
We have now found that precoating the food material, for example starch pieces, with a coating of a material which will render the food material sufficiently nonabsorptive of moisture in the instant dessert product, even on make-up with milk or water, a textured product which retains its contrasting texture for a considerable period of time, several hours, and which is a considerable convenience to the user and consumer, may be obtained.
Disclosure of Invention According to the present invention, there is provided a dessert preparation which comprises a dessert base powder and a food material, which food material has a texture different to that of said dessert base powder and has thereon a coating which renders said food material substantially nonabsorptive of moisture.
The invention also provides a dessert product which has a nonuniform texture and which contains a food material having thereon a coating which renders said food material substantially nonabsorptive of moisture.
Suitable coating materials include liquified chocolate, liquid high-fat toffee mixtures, and confectioner's varnish. By confectioner's varnish is meant a composition not only containing sugar and food gums, but also waxy rnaterials like edible shellac. The coating materials may be applied to the processed starch pieces, or pieces of other foodstuff material which provide a contrasting texture to the otherwise homogeneous basic dessert 05 mix, by a pan-coating process, either by manual addition or by spraying, or by enrobing methods. It is necessary to ensure that all the surface pores are covered and a sufficiently thick coating is applied. A coating having a thickness of from 0.5 - 1.0 mm has been found to be suitable. A
pre-coating by a sugar glaze is desirable but not essential to provide a suitable surface for a chocolate coating. The type of chocolate most suitable for coating use is that known as couverture chocolate.
A final finishing sugar glaze containing food gums may also be applied. However, since neither of these additional sugar-based coatings will contribute substantially to the water-proofing ~ualities, the chocolate layer should still have a thickness of from 0.5 - 1.0 mm.
The processed starch pieces can be of a number of conventional and commercial types, that is, those based on expanded or extruded cereals, such as rice, wheat or corn. The dessert base powder may be any dessert base powder which gives smooth homogeneous pudding-type textures on the addition of milk.
Conventional dessert base powders comprise essentially pre-gelatinized starch and milk-gelling agents. The invention is not limited to starch-like pieces, but may be of other carbohydrate materials susceptible to loss of texture character on moisture pickup.
Expanded nuts are a further example of this type.
Freeze-dried fruits or air-dried fruits, such as apple flakes, are yet further examples. The coated pieces may be either mixed with the dessert base powder and packaged together or the coated pieces and dessert base powder may be placed in separate packages within an outer package so that the 05 consumer may add the coated piece himself to the separate dessert powder after make-up with milk.
Best Mode for Car ~ the Invention .
The present invention is further illustra-ted by the following Examples.
EXAMPLE I
A carameli~ed sugar syrup was prepared by heating sugar with about 17% water at a temperature of 117C. A crisp puffed rice cereal was immersed in the sugar syrup with stirring. The coated rice cereal was removed and cooled.
After cooling, the sugar-coated rice cereal was placed in a pan coater and uniformly coated with twice its weight of a couverture chocolate (containing cocoa paste, added cocoa butter, and sugar, including 0.5% lecithin, and in which the total cocoa butter content was 32.5%). About half of the melted chocolate at a temperature of about 38-39C was gradually added to the tumbling rice to achieve maximum coating.
Cool dry air was blown onto the coated rice. This procedure was repeated to apply a second coat of chocolate. The thickness of this final layer was about 0.5 mm, and the procedure took 3-4 hours.
The coated rice cereal was then blended to the extent of l/20th to 1/5th the weight of blended product with an instant pudding base powder having a formulation conforming to within the range of the following ingredient levels by weight:
Sugar 42 - 51%
Starch 9.9 - 14.5%
Phosphates 2.0 - 2.2%
Vegetable fat 12.5 - 17.2%
Emulsifier 2.3 - 3.4%
Flavor 0.1 - 1.0%
r~,xA ~IPLE_II
The uniform blend of pudding base powder and coated rice cereal of Example I was further blended with milk to disperse the powder and evenly disperse 05 the coated rice cereal throughout the mixture. The mixture was then permitted to sit for approximately 10 minutes, after which it was ready for consumption.
Organoleptic evaluation of the reconstituted product showed the rice cereal particles to remain crisp for as long as four hours or more after preparation.
Claims (10)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A dessert preparation which comprises a mixture of a dessert base powder and a food material selected from the group consisting of expanded starch-based cereals, freeze-dried and air-dried fruits, and expanded nuts; the food material having a texture different from that of the dessert base powder and hav-ing thereon a coating selected from the group of coatings consist-ing of chocolate, high-fat toffee mixture and confectioner's varn-ish; the coating covering all of the surface pores of the food material and rendering the coated food material substantially non-absorptive of moisture.
2. A dessert preparation according to claim 1, wherein the expanded starch-based cereals are selected from rice, wheat and corn.
3. A dessert preparation according to claim 1 wherein the dessert base powder is an instant pudding powder.
4. A preparation as claimed in claim 1, 2 or 3, in which said coating has a thickness of from 0.5 to 1.0 mmn.
5. A preparation as claimed in claim 1, in which said coating comprises a first layer adjacent said food material of a sugar glaze, a second layer of chocolate, and a third layer of a finishing sugar glaze.
6. A preparation as claimed in claim 5, in which the second layer has a thickness of from 0.5 to 1.0 mm.
7. A preparation as claimed in claim 1, in which said coating is applied to said food material by a pan-coating or en-robing technique.
8. A preparation according to claim 1,5 or 6, wherein the coated food material comprises about 80 to 95% by weight of the preparation.
9. A preparation as claimed in claim 1, in which said dessert base powder and said food material are in separate packages within an outer package.
10. A dessert product comprising a mixture of an instant pudding powder and a food material, the food material being selected from the group consisting of expanded starch-based cereals, freeze-dried and air-dried fruits, and expanded nuts; the food material having a texture different from that of the instant pudding powder and having thereon a coating selected from the group of coatings consisting of chocolate, high-fat toffee mixture and confectioner's varnish; the coating covering all of the surface pores of the food material and rendering the coated food material substantially nonabsorptive of moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000343006A CA1141231A (en) | 1980-01-03 | 1980-01-03 | Dessert preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000343006A CA1141231A (en) | 1980-01-03 | 1980-01-03 | Dessert preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1141231A true CA1141231A (en) | 1983-02-15 |
Family
ID=4115964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000343006A Expired CA1141231A (en) | 1980-01-03 | 1980-01-03 | Dessert preparation |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1141231A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826698A (en) * | 2021-10-21 | 2021-12-24 | 蚌埠学院 | Process method of chocolate-coated double-layer milk frozen dessert |
-
1980
- 1980-01-03 CA CA000343006A patent/CA1141231A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826698A (en) * | 2021-10-21 | 2021-12-24 | 蚌埠学院 | Process method of chocolate-coated double-layer milk frozen dessert |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20000215 |