CA1210633A - Process for making an improved dry instant pudding mix and product thereof - Google Patents
Process for making an improved dry instant pudding mix and product thereofInfo
- Publication number
- CA1210633A CA1210633A CA000444319A CA444319A CA1210633A CA 1210633 A CA1210633 A CA 1210633A CA 000444319 A CA000444319 A CA 000444319A CA 444319 A CA444319 A CA 444319A CA 1210633 A CA1210633 A CA 1210633A
- Authority
- CA
- Canada
- Prior art keywords
- starch
- microns
- weight
- less
- pregelatinized starch
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Grain Derivatives (AREA)
Abstract
ABSTRACT
PROCESS FOR MAKING AN IMPROVED
DRY INSTANT PUDDING MIX AND PRODUCT THEREOF
A process for producing a pudding with a speci-fied starch particle size distribution and the product thereof is disclosed. As a result of this process, a very uniform, fine starch particle distri-bution is produced. The pudding made from these starch particles has an improved texture and appearance.
PROCESS FOR MAKING AN IMPROVED
DRY INSTANT PUDDING MIX AND PRODUCT THEREOF
A process for producing a pudding with a speci-fied starch particle size distribution and the product thereof is disclosed. As a result of this process, a very uniform, fine starch particle distri-bution is produced. The pudding made from these starch particles has an improved texture and appearance.
Description
lZ11)~33 CAS~ 2982/2983 DESCRIPTION
PROCESS FOR MAKING AN IMPROVED
DRY INSTANT PUDDING MIX AND PRODUCT THEREOF
Technical Field - The present invention relates to a composition that, when hydrated, produces a smooth and creamy textured, glossy pudding.
Background Art In recent years there has been a pronounced trend towards convenience in food preparation.
Instant puddings -- i.e. a pudding that can be simply prepared from a dry mix without cooking --are illustrative of this trend. However, as this trend matured, a movement within the convenience food industry to improve the product quality of coNvenience foods has developed. U.S. Patent 4,361,592 issued to Carpenter et al., describes a pud-ding mix composition which, when combined-with milk, produces a desirable, creamy, glossy pudding.
Nonetheless, Carpenter et al. teach that it is critical to making a glossy, creamy pudding with fine particles of pregelatinized starch that less than a maximum of 1%, by weight, of the starch has a particle diameter greater than 63 microns, (i.e.
retained on a 230 mesh U.S. Standard screen~.
PROCESS FOR MAKING AN IMPROVED
DRY INSTANT PUDDING MIX AND PRODUCT THEREOF
Technical Field - The present invention relates to a composition that, when hydrated, produces a smooth and creamy textured, glossy pudding.
Background Art In recent years there has been a pronounced trend towards convenience in food preparation.
Instant puddings -- i.e. a pudding that can be simply prepared from a dry mix without cooking --are illustrative of this trend. However, as this trend matured, a movement within the convenience food industry to improve the product quality of coNvenience foods has developed. U.S. Patent 4,361,592 issued to Carpenter et al., describes a pud-ding mix composition which, when combined-with milk, produces a desirable, creamy, glossy pudding.
Nonetheless, Carpenter et al. teach that it is critical to making a glossy, creamy pudding with fine particles of pregelatinized starch that less than a maximum of 1%, by weight, of the starch has a particle diameter greater than 63 microns, (i.e.
retained on a 230 mesh U.S. Standard screen~.
- 2 - lZ~0~33 Commercial pregelatinized starch does not meet - the requirements of Carpenter et al. without further processing. ~ather, a substantial portion o the pregelatinized starch particles will, initially 9 05 exceed a 63 micron diameter -- typically 40% or more. These large starch particles must be re-peatedly ground and seived to ensure that less than 1% of the starch is retained on a 230 mesh screen (U.S. Standard size) (63 microns or greater3. If these strict guidelines are followed, then the improved product of Carpenter et al. is obtained.
It is noteworthy that, while the amount of starch that must be reground can be reduced by adjusting ~ either the pre~elatinization process or the grinders to produce very small particles, the usual result of these procedures is that more than 80% of the starch will be less than 38 microns in diameter (pass through a 400 mesh U.S. Standard screen). However, Carpenter et al. teach that it is also critical that 80% or less of the starch particles have a diameter less than 38 microns. Thus the Carpenter et al.
tolerances necessitate recycling the starch par-ticles -- seiving, and regrinding -- thereby in-creasing the cost of production. Consequently, there is a need for a more tolerant instant pudding composition which will still produce a pudding with improved textural properties characteristic of small starch paticles.
An alternative means for using fine starch particles in an instant pudding mix is provided by U.S. Patent 2,554,143 issued to Hinz et al. Hinz et al. teach that fine starch particles can be used in an instant puddi~g mix, only if their rate of hy-dration is retarded. Hinz et al. achieve the hydra-
It is noteworthy that, while the amount of starch that must be reground can be reduced by adjusting ~ either the pre~elatinization process or the grinders to produce very small particles, the usual result of these procedures is that more than 80% of the starch will be less than 38 microns in diameter (pass through a 400 mesh U.S. Standard screen). However, Carpenter et al. teach that it is also critical that 80% or less of the starch particles have a diameter less than 38 microns. Thus the Carpenter et al.
tolerances necessitate recycling the starch par-ticles -- seiving, and regrinding -- thereby in-creasing the cost of production. Consequently, there is a need for a more tolerant instant pudding composition which will still produce a pudding with improved textural properties characteristic of small starch paticles.
An alternative means for using fine starch particles in an instant pudding mix is provided by U.S. Patent 2,554,143 issued to Hinz et al. Hinz et al. teach that fine starch particles can be used in an instant puddi~g mix, only if their rate of hy-dration is retarded. Hinz et al. achieve the hydra-
-3- lZ1~33 tion rate retardation by coating the starch with a - hydrophobic material, such as a lipid or talc. The problem Hinz et al. recognized is that when fine starch particles hydrate, there is a tendency for S these particles to lump to the point where it is quite difficult to prepare a smooth pudding product.
Disclosure of the Invention -According to the present invention, the prob-lems of small starch particles lumping can be avoid-ed without either the critical hydrophobic coating of Hinz et al. or the critical 1% maximum of Carpen-ter et al.. The present invention is based upon the discovery that a newly recognized critical aspect can produce the highly desirable glossy, smooth and creamy texture characteristic of an instant pudding made from very fine starch particles. This new critical aspect is the total starch particle distri-bution. When the vast majority of the starch par-ticles have diameters smaller ~han 38 microns, between 1% and 10% of the starch may be greater than 63 microns in diameter if this 1 to 10 percent has a distribution that is greatly skewed in favor of 63 to 88 micron diameter starch particles.
Brief Description of the Drawings Figure 1 shows the distribution of the Example 1 starch particles within each of eight size frac-tions.
Figure 2 shows the distribution of the Example 2 starch particles within each of eight size frac-tions.
Figure 3 shows the distribution of the Example 1 starch particles having a diameter of at least 63 microns within each of four size fractions.
Figure 4 shows the distribution of the Example - 2 starch particles having a diameter of at least ~3 microns within each of four size fractions~
Figure 5 sho~s the effect of incorporating 05 starch particles with a diameter of 105 microns or greater into the instant pudding mix on the result-ing pudding gloss.
Fgure ~ shows the effect of incorporating s~arch particles with a diameter of between 63 and 74 microns into the instant pudding mix on the resulting pudding gloss.
~ igure 7 shows the effect of incorporating starch particles with a diameter of 63 microns or greater into the instant pudding mix on the result-ing pudding gloss.
Best Mode for Carrying Out the Invention A starch based dry instant pudding mix havingupon hydration an improved glossy, smooth and creamy texture and appearance is prepared by incorporating a pregelatinized starch and a sugar of a controlled, critical particle size. ~y critically controlling the distribution o~ the pregelatinized starch par-ticle size, as well as the sugar particle size, the ~5 unexpected and synergistic, recited, improved tex-tural and appearance characteristics are obtained.
The pregelatinized starch lemployed in the dry instant pudding mix is of a type that is co~mon in the pudding mix art. This can include chemically as well as physically modified pregelatinized starches from sources such as corn, waxy maize, tapioca, wheat, potato, etc.. Nonetheless~ it is more pre-ferred that the starch be tapioca. It is also preferred that if the starch is chemically modified, ~2~633 that the chemical modifiation be either a hydroxy-propylation, a cross-linking or a combination thereof.
Critically the pregelatinized starch has a particle size distribution wherein a minimum of 1% and a 05 maximum of 10%, by weight of the starch, is retained ¦
on a 230 mesh U.S. Standard screen, and at least a majority by weight of the starch passes through a 400 mesh U.S. Standard screen. Preferably, the starch has a particle size wherein 55 to 80% by weight of the starch passes through a 400 mesh U.S.
Standard screen. The controlled particle size of the starch in combination with the powdered sugar provide unexpected textural and appearance benefits ~as compared to a regular starch. A regular starch would generally have a particle size wherein less than 50% by weight of the starch particles pass through a 400 mesh U.S. Standard Screen, with sub-stantial amount of the starch being retained on a 230 mesh U.S. Standard screen (e.g. greater than 10%, usually greater than 35 50% by weight of the starch). A preferred physically pregelatinized starch for use in the present invention is prepared by the process of Pitchon, et al. disclosed in U.S.
Patent 4,280,851, ~5 The sugar particle size is also controlled.
The sugar component incorporates a powdered sugar which has a particle size wherein at least 90%~ by weight of the sugar, passes through a 200 mesh U.S.
Standard Screen. This powdered sugar comprises from 5 to 60% by weight of the total sugar in the dry instant pudding mix. Preferably the powdered sugar is incorporated at a level of 15% to 40% by weight of the total sugar for increased textural and appear-~2~V633 ance benefits. The minimum effective level of sugarto obtain the textural and appearance benefits is 5%
by weight of the total sugar, with 60% by weight of the total sugar being the maximum effective level of 05 powdèred sugar while still maintaining disperse-abilty and without lumping of the dry pudding mix upon hydration. This powdered sugar in combination with the controlled starch particle size distribu-tion provides unexpected textural and appearance benefits in view of sugar commonly employed in dry instant pudding mixes. ~he sugar commonly used in pudding mixes has a standard particle size, such that 70%, maximum by weight, is retained on a 60 ~ mesh screen, 10%, maximum by weight, passes through a 100 mesh U.S. Standard screen; and 0.5%, maximum by weight, passes through a 200 mesh U.S. Standard screen. The powdered sugar of the invention even provides substantial and unexpected benefits over a sugar with an intermediate particle size, as in U.S.
Patent No. 4,006,262, with the sugar having 85%
minimum by weight through a 70 mesh secreen with 35%
maximum by weight on a 10~ mesh U.S. Standard screen and 2% maximum by weight through a 200 mesh screen.
The sugar can be from any source available in dry crystalline from, such a sucrose and dextrose.
In an instant pudding mix, the key factor affecting pudding smoothness, creaminess and surface gloss is the pregelatinized starch. ~he more homo-genous sized the pregelatinized starch particles are in size, the smoother and creamier the texture and the glossier the appearance of the set pudding is.
Some pregelatinized starches contain agglomerates or granule fractions pasted together making the starch particle size distribution extremely non-homogenious -7- 12~ 633 Non-homogenous starch particles create a te~ture which is less smooth and creamy (compared to homo-genous starch particles) and reflect light unevenly from the surface reducing glossiness. Thus, it is 05 preferred that the starch particles used in the pudding mix exclude agglomerates.
The discovery that a pregelatinized starch with a particle size distribution such that at least 1%
and up to 10% of the starch consists of pregelatin-ized starch particles having diameter of 63 micronsor more would produce a creamy, smooth pudding was unexpected in light of the findings of Carpenter et al. However, it is critical that less than 1% of the starch 9 a~d preferably less than 0.5% of the starch, possesses a particle diameter of 105 microns or greater (retained on a 140 mesh screen). Further-more, it is also critical that less than 3% of the starch, and preferably less than 1.5% of the starch has particle diameters of 88 microns or greater (retained on a 170 mesh screen). Additionally, in the composition of the present invention, less than 7% of the starch, and preferably less than 6% of the starch possesses particle diameters of 74 microns or greater (retained on a 20d mesh screen). It is also preferred that at least 10%, more preferably at least 15%, and most preferably at least 20% of the starch is composed of starch particles with a diam-eter of 20 microns or less.
In addition to the above, it is preferred that the starch particle size distribution be s~ch that at least about 6% and not more than about 34%, by weight, be between 3~ and 44 microns (passing through a 325 mesh screen and being retained on a ~00 mesh screen). It is further preferred that between about ~ ~ -8-12~V633 6% and about 22% of the starch has particle diameters between 38 and 44 microns. Also, it is preferred that between about 3% and about 30%, by weight of the starch, is between 44 and 63 microns in diameter 05 (passing through a 230 mesh screen and being re-tained on a 325 mesh screen). It is more preferred that between about 3% and about 20% of the starch be in particles with a diameter between 44 and 63 microns.
As a consequence of the small starch particle sizes, there are an extremely large number of starch particles per unit weight. Moreover, it is difficult to rapidly and uniformly hydrate the instant dry pudding mix when the mix is composed of starch particles of this number and size. Nevertheless, it is necessary to rapidly and uniformly hydrate the mix to achieve the desirable pudding. If the ingre-dients are not adequately dispersed, the gel forma-tion traps some particles in non-uni~orm areas.
This invention uses powdered sugar to adequately disperse the starch particles. It is theorized that the powdered sugar disolves faster and provides a sufficient number of particles that effectively separate all the starch particles allowing each starch particle to swell independently and uniformly rather than lumping: one starch particle sticking to neighboring starch particles upon hydration. The combination of the starch particle distribution with the powdered sugar is critical to obtaining the improved texture and appearance while providing a dry instant pudding mix which will rapidly and uniformly, disperse and hydrate.
The pudding mix of this invention contains levels of the various ingredients as are common in 121()633 the art, for example: sugar at 25 to 85% (preferably 50 to 80%); pregelatinized st~rch at 5 to 2~% (pre-ferably 10 to 20%); setting agents at 1-5% (pre-ferably 2-4%); flavor at 0 to 3/O; optionally cocoa 05 at 0 to 25%; and optionally fat at 0 to 20%, all percents being by weight of the total composition.
The setting agents are preferably an alkali pyro-phosphate and an alkali orthophosphate.
The instant pudding mi~ is prepared by mixing the pudding mix with milk and allowing the mixtùre to set. For example, about 100 grams of mix is mixed with 2 cups (473 ml) of milk. The mix rapidly and uniformly disperses and hydrates resulting in a pudding which possesses an optimum creamy, smooth and glossy texture. In addition to expert and consumer evaluations of ~he pudding's texture and appearance characteristics 9 the following tests have been employed, as detailed below.
To measure-glossiness, a Gardner Glossgard*lla Gloss-Meter with a 60 angle was employed. The pudding is first prepared by mixing 99 gms of the dry pudding mix with two cups (473 ml~ of cold milk and blending in an electric mixer. Then the pudding is allowed to stand at room temperature to set. A
smooth, flat pudding surface is important to ob-taining an accurate pudding gloss measurement. The pudding is placed under the meter and the Gloss-Meter a photovolt reflection meter) is lowered as close as possible without actually touching the pudding to the pudding surface. Readings were taken on the pudding surface after 30 and 60 minutes, repeating each reading with a duplicate sample (total of 20 readings) and with a constant height setting for all puddings. The gloss meter operates by shining a -~ Trade M~rk - 10~ iu633 light on an object surface and measuring the amount of reflected light received at a detector~ Higher readings indicate glossier surfaces. The gloss meter readings were shown to correlate with eye 05 measurements of gloss by a panel of exper~s~
A preferred means of obtaining the starch particle size distribution of the present invention is to pregelatinize and dry the starch in any manner effective to produce a coarse starch material. ~his coarse starch material is then ground. Unexpected-ly, it was found that by grinding coarse starch, a very uniform distribution of starch particles, which conforms to the composition described above, is obtained.
It is preferred that the dry, pregelatinized starch before grinding has a particle size distri-bution such that between about 1% and about 25% of the starch is retained on an 80 mesh, U.S. Standard screen (diameter of 177 microns or greater), between about 25% and about 75% is retained on a 230 mesh screen and between about 10% and about 50% passes through a 400 mesh screen. It is more preferred that between about 1.5% and about 15% of the starch is retained on an 80 mesh screen, between about 45%
and about 60% is retained on a 230 mesh screen, and that between about 15% and about 40% passes through a 400 mesh screen. It is mos~ preferred ~hat be-tween about 1.5% and about 10% of the pregelatinized starch is retained on an 80 mesh screen, between about 45% and about 60% of the starch is retained on a 230 mesh screen, and that between about 20% and about 30% of the starch passes through a 400 mesh screen. Dry, pregelatinized starch with this size distribution isobtained by the spray-cook process of Z1~633 Pitchon et al. (U.S. Patent 4,280,851) when the - atomization orifice is increased. The preferred range of atomization orifice diameters for the present invention is from about 0.0635 to about 05 0.066 inches.
Next the dry, pregelatinized starch is ground.
It is preferred that the dry, pregelatinized starch be ground to produce a target particle size distri-bution wherein a trace of the starch is retained on an 80 mesh screen, up to about 2% of the starch is retained on a 230 mesh screen, and between about 55%
and about ~0%, but more preferedly between about 60%
and about 80% of the starch passes through a 400 mesh screen. Grinding the pregelatinized, coarse starch to a target within the preferred particle size distribution produces the desired, homogenous, tolerant starch particle size distribution.
The following examples are ~eant for illus-trative purposes only with the appended claims providing the definition of the invention.
EXAMPLE I
A coarse, dry, pregelatinized tapioca starch was prepared by spray cooking according to the method of Pitchon et al., U.S. Patent 4,280,851 wherein the atomizing nozzle had an orifice diameter of 0.0635 inches. This coarse, pregelatinized starch had the following particle size distribution:
50% was retained on a 230 ~esh screen, 23% passed through the 230 mesh but was retained on a 400 mesh screen; and 27% passed through the 400 mesh screen.
After being pregelatinized, the starch was then ground. The target particle size distribution for material exiting the grinder was: a trace of the 121~633 starch retained on an 80 mesh screen, 2% retained on a 230 mesh screen, and 65% passing through a 400 mesh screen. As a result of this process -- making coarse pregelatinized starch particle and grinding --05 the following starch particle size distribution, byweight, was obtaned: 24% had diameters between 0 and 20 microns; 41% had diameters between 20 and 38 microns; 19% had diameters between 38 and 44 microns;
14% had diameters between 44 and 63 microns, 2% had diameters between 63 and 74 microns; 1% had diameters between 74 and 88 microns; and only a trace of material had diameters between 88 and 105 microns, or in excess of lOS microns. This distribution data ~ is displayed in Figure 1.
~5 Furthermore, the distribution of this starch among ~ractions with part,icle diameters in excess of 63 microns was unexpected. Noticably, almost equal weights of starch had particle diameters either between 63 and 74 microns or between 74 and 88 microns. The larger diameter fractions accounted for 15% of the starch mass. This distribution --43% between 63 and 74 microns; 42% between 74 and 88 microns; 12% between 88 and 105 microns; and 3% in excess of 105 microns -- is displayed in Figure 2.
A dry instant pudding mix was formulated con-taining the following:
Ingredient mass (in gm) sugar 75.7 pregelatinized starch 18.0 (with the above described particle size distribution) sodium phosphate 3.5 12~Q~ii33 salt 0.5 mono and diglycerides 0.5 vegetable oil 0.4 flavor and color 0.6 ns This mix was then blended with 2 cups (473 ml) of cold milk by an electric mixer and allowed to set .
A dry, pregelatinized tapioca starch was pro-duced according to U.S. Patent 4,280,851 using the usual atomizing orifice of between 0.040 and 0.045 inches. This starch had the following particle size dis~ribution by weight: 1% was retained on an 80 mesh screen; 35% passed through the 80 mesh screen but was retained on a 230 mesh screen, 24% passed through the ~30 mesh screen but was retained on a 400 mesh screen; and 40% passed through the 400 mesh screen.
This dry, pregelatinized starch was then ground to conform to the critical parameters of U.S. Patent
Disclosure of the Invention -According to the present invention, the prob-lems of small starch particles lumping can be avoid-ed without either the critical hydrophobic coating of Hinz et al. or the critical 1% maximum of Carpen-ter et al.. The present invention is based upon the discovery that a newly recognized critical aspect can produce the highly desirable glossy, smooth and creamy texture characteristic of an instant pudding made from very fine starch particles. This new critical aspect is the total starch particle distri-bution. When the vast majority of the starch par-ticles have diameters smaller ~han 38 microns, between 1% and 10% of the starch may be greater than 63 microns in diameter if this 1 to 10 percent has a distribution that is greatly skewed in favor of 63 to 88 micron diameter starch particles.
Brief Description of the Drawings Figure 1 shows the distribution of the Example 1 starch particles within each of eight size frac-tions.
Figure 2 shows the distribution of the Example 2 starch particles within each of eight size frac-tions.
Figure 3 shows the distribution of the Example 1 starch particles having a diameter of at least 63 microns within each of four size fractions.
Figure 4 shows the distribution of the Example - 2 starch particles having a diameter of at least ~3 microns within each of four size fractions~
Figure 5 sho~s the effect of incorporating 05 starch particles with a diameter of 105 microns or greater into the instant pudding mix on the result-ing pudding gloss.
Fgure ~ shows the effect of incorporating s~arch particles with a diameter of between 63 and 74 microns into the instant pudding mix on the resulting pudding gloss.
~ igure 7 shows the effect of incorporating starch particles with a diameter of 63 microns or greater into the instant pudding mix on the result-ing pudding gloss.
Best Mode for Carrying Out the Invention A starch based dry instant pudding mix havingupon hydration an improved glossy, smooth and creamy texture and appearance is prepared by incorporating a pregelatinized starch and a sugar of a controlled, critical particle size. ~y critically controlling the distribution o~ the pregelatinized starch par-ticle size, as well as the sugar particle size, the ~5 unexpected and synergistic, recited, improved tex-tural and appearance characteristics are obtained.
The pregelatinized starch lemployed in the dry instant pudding mix is of a type that is co~mon in the pudding mix art. This can include chemically as well as physically modified pregelatinized starches from sources such as corn, waxy maize, tapioca, wheat, potato, etc.. Nonetheless~ it is more pre-ferred that the starch be tapioca. It is also preferred that if the starch is chemically modified, ~2~633 that the chemical modifiation be either a hydroxy-propylation, a cross-linking or a combination thereof.
Critically the pregelatinized starch has a particle size distribution wherein a minimum of 1% and a 05 maximum of 10%, by weight of the starch, is retained ¦
on a 230 mesh U.S. Standard screen, and at least a majority by weight of the starch passes through a 400 mesh U.S. Standard screen. Preferably, the starch has a particle size wherein 55 to 80% by weight of the starch passes through a 400 mesh U.S.
Standard screen. The controlled particle size of the starch in combination with the powdered sugar provide unexpected textural and appearance benefits ~as compared to a regular starch. A regular starch would generally have a particle size wherein less than 50% by weight of the starch particles pass through a 400 mesh U.S. Standard Screen, with sub-stantial amount of the starch being retained on a 230 mesh U.S. Standard screen (e.g. greater than 10%, usually greater than 35 50% by weight of the starch). A preferred physically pregelatinized starch for use in the present invention is prepared by the process of Pitchon, et al. disclosed in U.S.
Patent 4,280,851, ~5 The sugar particle size is also controlled.
The sugar component incorporates a powdered sugar which has a particle size wherein at least 90%~ by weight of the sugar, passes through a 200 mesh U.S.
Standard Screen. This powdered sugar comprises from 5 to 60% by weight of the total sugar in the dry instant pudding mix. Preferably the powdered sugar is incorporated at a level of 15% to 40% by weight of the total sugar for increased textural and appear-~2~V633 ance benefits. The minimum effective level of sugarto obtain the textural and appearance benefits is 5%
by weight of the total sugar, with 60% by weight of the total sugar being the maximum effective level of 05 powdèred sugar while still maintaining disperse-abilty and without lumping of the dry pudding mix upon hydration. This powdered sugar in combination with the controlled starch particle size distribu-tion provides unexpected textural and appearance benefits in view of sugar commonly employed in dry instant pudding mixes. ~he sugar commonly used in pudding mixes has a standard particle size, such that 70%, maximum by weight, is retained on a 60 ~ mesh screen, 10%, maximum by weight, passes through a 100 mesh U.S. Standard screen; and 0.5%, maximum by weight, passes through a 200 mesh U.S. Standard screen. The powdered sugar of the invention even provides substantial and unexpected benefits over a sugar with an intermediate particle size, as in U.S.
Patent No. 4,006,262, with the sugar having 85%
minimum by weight through a 70 mesh secreen with 35%
maximum by weight on a 10~ mesh U.S. Standard screen and 2% maximum by weight through a 200 mesh screen.
The sugar can be from any source available in dry crystalline from, such a sucrose and dextrose.
In an instant pudding mix, the key factor affecting pudding smoothness, creaminess and surface gloss is the pregelatinized starch. ~he more homo-genous sized the pregelatinized starch particles are in size, the smoother and creamier the texture and the glossier the appearance of the set pudding is.
Some pregelatinized starches contain agglomerates or granule fractions pasted together making the starch particle size distribution extremely non-homogenious -7- 12~ 633 Non-homogenous starch particles create a te~ture which is less smooth and creamy (compared to homo-genous starch particles) and reflect light unevenly from the surface reducing glossiness. Thus, it is 05 preferred that the starch particles used in the pudding mix exclude agglomerates.
The discovery that a pregelatinized starch with a particle size distribution such that at least 1%
and up to 10% of the starch consists of pregelatin-ized starch particles having diameter of 63 micronsor more would produce a creamy, smooth pudding was unexpected in light of the findings of Carpenter et al. However, it is critical that less than 1% of the starch 9 a~d preferably less than 0.5% of the starch, possesses a particle diameter of 105 microns or greater (retained on a 140 mesh screen). Further-more, it is also critical that less than 3% of the starch, and preferably less than 1.5% of the starch has particle diameters of 88 microns or greater (retained on a 170 mesh screen). Additionally, in the composition of the present invention, less than 7% of the starch, and preferably less than 6% of the starch possesses particle diameters of 74 microns or greater (retained on a 20d mesh screen). It is also preferred that at least 10%, more preferably at least 15%, and most preferably at least 20% of the starch is composed of starch particles with a diam-eter of 20 microns or less.
In addition to the above, it is preferred that the starch particle size distribution be s~ch that at least about 6% and not more than about 34%, by weight, be between 3~ and 44 microns (passing through a 325 mesh screen and being retained on a ~00 mesh screen). It is further preferred that between about ~ ~ -8-12~V633 6% and about 22% of the starch has particle diameters between 38 and 44 microns. Also, it is preferred that between about 3% and about 30%, by weight of the starch, is between 44 and 63 microns in diameter 05 (passing through a 230 mesh screen and being re-tained on a 325 mesh screen). It is more preferred that between about 3% and about 20% of the starch be in particles with a diameter between 44 and 63 microns.
As a consequence of the small starch particle sizes, there are an extremely large number of starch particles per unit weight. Moreover, it is difficult to rapidly and uniformly hydrate the instant dry pudding mix when the mix is composed of starch particles of this number and size. Nevertheless, it is necessary to rapidly and uniformly hydrate the mix to achieve the desirable pudding. If the ingre-dients are not adequately dispersed, the gel forma-tion traps some particles in non-uni~orm areas.
This invention uses powdered sugar to adequately disperse the starch particles. It is theorized that the powdered sugar disolves faster and provides a sufficient number of particles that effectively separate all the starch particles allowing each starch particle to swell independently and uniformly rather than lumping: one starch particle sticking to neighboring starch particles upon hydration. The combination of the starch particle distribution with the powdered sugar is critical to obtaining the improved texture and appearance while providing a dry instant pudding mix which will rapidly and uniformly, disperse and hydrate.
The pudding mix of this invention contains levels of the various ingredients as are common in 121()633 the art, for example: sugar at 25 to 85% (preferably 50 to 80%); pregelatinized st~rch at 5 to 2~% (pre-ferably 10 to 20%); setting agents at 1-5% (pre-ferably 2-4%); flavor at 0 to 3/O; optionally cocoa 05 at 0 to 25%; and optionally fat at 0 to 20%, all percents being by weight of the total composition.
The setting agents are preferably an alkali pyro-phosphate and an alkali orthophosphate.
The instant pudding mi~ is prepared by mixing the pudding mix with milk and allowing the mixtùre to set. For example, about 100 grams of mix is mixed with 2 cups (473 ml) of milk. The mix rapidly and uniformly disperses and hydrates resulting in a pudding which possesses an optimum creamy, smooth and glossy texture. In addition to expert and consumer evaluations of ~he pudding's texture and appearance characteristics 9 the following tests have been employed, as detailed below.
To measure-glossiness, a Gardner Glossgard*lla Gloss-Meter with a 60 angle was employed. The pudding is first prepared by mixing 99 gms of the dry pudding mix with two cups (473 ml~ of cold milk and blending in an electric mixer. Then the pudding is allowed to stand at room temperature to set. A
smooth, flat pudding surface is important to ob-taining an accurate pudding gloss measurement. The pudding is placed under the meter and the Gloss-Meter a photovolt reflection meter) is lowered as close as possible without actually touching the pudding to the pudding surface. Readings were taken on the pudding surface after 30 and 60 minutes, repeating each reading with a duplicate sample (total of 20 readings) and with a constant height setting for all puddings. The gloss meter operates by shining a -~ Trade M~rk - 10~ iu633 light on an object surface and measuring the amount of reflected light received at a detector~ Higher readings indicate glossier surfaces. The gloss meter readings were shown to correlate with eye 05 measurements of gloss by a panel of exper~s~
A preferred means of obtaining the starch particle size distribution of the present invention is to pregelatinize and dry the starch in any manner effective to produce a coarse starch material. ~his coarse starch material is then ground. Unexpected-ly, it was found that by grinding coarse starch, a very uniform distribution of starch particles, which conforms to the composition described above, is obtained.
It is preferred that the dry, pregelatinized starch before grinding has a particle size distri-bution such that between about 1% and about 25% of the starch is retained on an 80 mesh, U.S. Standard screen (diameter of 177 microns or greater), between about 25% and about 75% is retained on a 230 mesh screen and between about 10% and about 50% passes through a 400 mesh screen. It is more preferred that between about 1.5% and about 15% of the starch is retained on an 80 mesh screen, between about 45%
and about 60% is retained on a 230 mesh screen, and that between about 15% and about 40% passes through a 400 mesh screen. It is mos~ preferred ~hat be-tween about 1.5% and about 10% of the pregelatinized starch is retained on an 80 mesh screen, between about 45% and about 60% of the starch is retained on a 230 mesh screen, and that between about 20% and about 30% of the starch passes through a 400 mesh screen. Dry, pregelatinized starch with this size distribution isobtained by the spray-cook process of Z1~633 Pitchon et al. (U.S. Patent 4,280,851) when the - atomization orifice is increased. The preferred range of atomization orifice diameters for the present invention is from about 0.0635 to about 05 0.066 inches.
Next the dry, pregelatinized starch is ground.
It is preferred that the dry, pregelatinized starch be ground to produce a target particle size distri-bution wherein a trace of the starch is retained on an 80 mesh screen, up to about 2% of the starch is retained on a 230 mesh screen, and between about 55%
and about ~0%, but more preferedly between about 60%
and about 80% of the starch passes through a 400 mesh screen. Grinding the pregelatinized, coarse starch to a target within the preferred particle size distribution produces the desired, homogenous, tolerant starch particle size distribution.
The following examples are ~eant for illus-trative purposes only with the appended claims providing the definition of the invention.
EXAMPLE I
A coarse, dry, pregelatinized tapioca starch was prepared by spray cooking according to the method of Pitchon et al., U.S. Patent 4,280,851 wherein the atomizing nozzle had an orifice diameter of 0.0635 inches. This coarse, pregelatinized starch had the following particle size distribution:
50% was retained on a 230 ~esh screen, 23% passed through the 230 mesh but was retained on a 400 mesh screen; and 27% passed through the 400 mesh screen.
After being pregelatinized, the starch was then ground. The target particle size distribution for material exiting the grinder was: a trace of the 121~633 starch retained on an 80 mesh screen, 2% retained on a 230 mesh screen, and 65% passing through a 400 mesh screen. As a result of this process -- making coarse pregelatinized starch particle and grinding --05 the following starch particle size distribution, byweight, was obtaned: 24% had diameters between 0 and 20 microns; 41% had diameters between 20 and 38 microns; 19% had diameters between 38 and 44 microns;
14% had diameters between 44 and 63 microns, 2% had diameters between 63 and 74 microns; 1% had diameters between 74 and 88 microns; and only a trace of material had diameters between 88 and 105 microns, or in excess of lOS microns. This distribution data ~ is displayed in Figure 1.
~5 Furthermore, the distribution of this starch among ~ractions with part,icle diameters in excess of 63 microns was unexpected. Noticably, almost equal weights of starch had particle diameters either between 63 and 74 microns or between 74 and 88 microns. The larger diameter fractions accounted for 15% of the starch mass. This distribution --43% between 63 and 74 microns; 42% between 74 and 88 microns; 12% between 88 and 105 microns; and 3% in excess of 105 microns -- is displayed in Figure 2.
A dry instant pudding mix was formulated con-taining the following:
Ingredient mass (in gm) sugar 75.7 pregelatinized starch 18.0 (with the above described particle size distribution) sodium phosphate 3.5 12~Q~ii33 salt 0.5 mono and diglycerides 0.5 vegetable oil 0.4 flavor and color 0.6 ns This mix was then blended with 2 cups (473 ml) of cold milk by an electric mixer and allowed to set .
A dry, pregelatinized tapioca starch was pro-duced according to U.S. Patent 4,280,851 using the usual atomizing orifice of between 0.040 and 0.045 inches. This starch had the following particle size dis~ribution by weight: 1% was retained on an 80 mesh screen; 35% passed through the 80 mesh screen but was retained on a 230 mesh screen, 24% passed through the ~30 mesh screen but was retained on a 400 mesh screen; and 40% passed through the 400 mesh screen.
This dry, pregelatinized starch was then ground to conform to the critical parameters of U.S. Patent
4,361,592 -- less than 1% by weight, of the starch particles had a 63 microns or greater diameter and between 55% and 80% had diameters of 38 microns or less. As a result of grinding the starch to meet these criteria, a trace amount of the starch was composed of starch particles having a diameter of 63 microns or greater; 22% of this starch was particles with a diameter between 44 and 63 microns; 45% was particles with a diameter between 38 and 44 microns;
27% was particles-with a diameter between 20 and 38 microns; and 6% had diameters between 0 and 20 microns. The particle size distribution of this starch is displayed in Figure 3.
3~
~ 2 ~ ~ 6 3 3 After having produced the starch for a pudding - mix, the grinding process was continued until an appreciable quantity of starch with particle diam-eters of 63 microns or greater was accumulated.
05 Once this appreciable quantity was collected, this starch was seived to determine the partice size distribution of this starch. A plurality of this starch, 42% by weight, had particle diameters of 105 microns or more; 29% had particle diameters of 88 to 105 microns; 6% had particle diameters between 74 and 88 microns; and only 3% had diameters between 63 and 88 microns. This distribution is displayed in Figure 4 and is sloped in a direction inversP to ~ that exhibited by the Example 1 material as depicted in Figure 2.
The above described starch was substituted into the Example 1 formula for an instant pudding mix.
Thereafter this mix was also blended with 2 cups (473 ml) of cold milk and allowed to set.
The unground starch produced by the method of Pitchon et al. (U.S. Patent 4,280,851) was substi-tuted into the Example 1 pudding formula. This mix was blended with 2 cups (473 ml) of cold milk and allowed to set.
The set puddings of Examples 1, 2 and 3 were compared. While Examples 1 and 2 were significantly better than Example 3 in smoothness, creaminess and gloss, little textural difference was found through taste testing Fxamples 1 and 2.
12i~633 :
~ A quantity of starch was prepared according to Example 1. However 9 before this starch was incor-porated into ~he pudding mix, the starch was seived to remove all starch particles having a diameter of 63 microns or greater. Hereinafter, this starch having particle diameters of 63 microns or more is referred to as fraction A. A portion of fraction A
was further seived so as to produce 3 fractions.
These 3 fractions were composed of starch particles having diameters between 63 and 74 microns; between 74 and 105 microns; and 105 microns or greater. The starch particles with diameters between 74 and 105 microns were discarded. Hereinafter the starch fraction composed of particles with diameters be-tween 63 and 74 microns will be referred to as fraction B and the starch with diameters of 105 microns or larger is fraction C.
The starch without particles having a diameter of 63 microns or more was combined with between 1 and 20 percent of either starch fraction A or B or with between 1 and 15 percent of starch fraction C.
Once the starch without 63 microns or greater par-ticles was combined with one of the starch fractions containing only starch particles with a diameter of 63 microns or greater, the starch was well blended and mixed into the formula of Example 1. The result-ing mix was blended with 2 cups (473 ml) of cold milk and allowed to set. Once these puddings had set, the light reflectance from these samples was measured by a Glossmeter as described abo~e.
The readings from the Glossmeter are displayed in Table 1.
~Z~ 33 GLOSSMETER RE~DINGS
Amount of Starch Fraction Added Fraction Which 05(in percent by _ Was Added weight) C B A
59 ~2 59 The trends in these data can be more readily seen by reference to Figures 5, 6 and 7. Figure 5 shows the set pudding made with up to 5% of ~he starch having particle diameters of 105 microns or greater had an acceptable Glossmeter reading: greater than 60. In contrast, Figure 6 shows that the high gloss is still obtained in a pudding wherein 15% of the starch had particle diameters of 63 microns or - greater but less than 74 microns. When fraction A
was combined with the small starch particles, Figure 7 shows that the mix would produce a glossy pudding when up to 5/O of the starch, by weight, had particle diameters of 63 microns or more.
WS/fiA78e - 29Q07-D
27% was particles-with a diameter between 20 and 38 microns; and 6% had diameters between 0 and 20 microns. The particle size distribution of this starch is displayed in Figure 3.
3~
~ 2 ~ ~ 6 3 3 After having produced the starch for a pudding - mix, the grinding process was continued until an appreciable quantity of starch with particle diam-eters of 63 microns or greater was accumulated.
05 Once this appreciable quantity was collected, this starch was seived to determine the partice size distribution of this starch. A plurality of this starch, 42% by weight, had particle diameters of 105 microns or more; 29% had particle diameters of 88 to 105 microns; 6% had particle diameters between 74 and 88 microns; and only 3% had diameters between 63 and 88 microns. This distribution is displayed in Figure 4 and is sloped in a direction inversP to ~ that exhibited by the Example 1 material as depicted in Figure 2.
The above described starch was substituted into the Example 1 formula for an instant pudding mix.
Thereafter this mix was also blended with 2 cups (473 ml) of cold milk and allowed to set.
The unground starch produced by the method of Pitchon et al. (U.S. Patent 4,280,851) was substi-tuted into the Example 1 pudding formula. This mix was blended with 2 cups (473 ml) of cold milk and allowed to set.
The set puddings of Examples 1, 2 and 3 were compared. While Examples 1 and 2 were significantly better than Example 3 in smoothness, creaminess and gloss, little textural difference was found through taste testing Fxamples 1 and 2.
12i~633 :
~ A quantity of starch was prepared according to Example 1. However 9 before this starch was incor-porated into ~he pudding mix, the starch was seived to remove all starch particles having a diameter of 63 microns or greater. Hereinafter, this starch having particle diameters of 63 microns or more is referred to as fraction A. A portion of fraction A
was further seived so as to produce 3 fractions.
These 3 fractions were composed of starch particles having diameters between 63 and 74 microns; between 74 and 105 microns; and 105 microns or greater. The starch particles with diameters between 74 and 105 microns were discarded. Hereinafter the starch fraction composed of particles with diameters be-tween 63 and 74 microns will be referred to as fraction B and the starch with diameters of 105 microns or larger is fraction C.
The starch without particles having a diameter of 63 microns or more was combined with between 1 and 20 percent of either starch fraction A or B or with between 1 and 15 percent of starch fraction C.
Once the starch without 63 microns or greater par-ticles was combined with one of the starch fractions containing only starch particles with a diameter of 63 microns or greater, the starch was well blended and mixed into the formula of Example 1. The result-ing mix was blended with 2 cups (473 ml) of cold milk and allowed to set. Once these puddings had set, the light reflectance from these samples was measured by a Glossmeter as described abo~e.
The readings from the Glossmeter are displayed in Table 1.
~Z~ 33 GLOSSMETER RE~DINGS
Amount of Starch Fraction Added Fraction Which 05(in percent by _ Was Added weight) C B A
59 ~2 59 The trends in these data can be more readily seen by reference to Figures 5, 6 and 7. Figure 5 shows the set pudding made with up to 5% of ~he starch having particle diameters of 105 microns or greater had an acceptable Glossmeter reading: greater than 60. In contrast, Figure 6 shows that the high gloss is still obtained in a pudding wherein 15% of the starch had particle diameters of 63 microns or - greater but less than 74 microns. When fraction A
was combined with the small starch particles, Figure 7 shows that the mix would produce a glossy pudding when up to 5/O of the starch, by weight, had particle diameters of 63 microns or more.
WS/fiA78e - 29Q07-D
Claims (12)
1. A process for making an instant pudding mix comprising the following steps in the stated order:
a) pregelatinizing and drying a starch in a manner effective to produce a pregelatinized starch particle size distribution wherein at least 40% by weight of the starch has a particle size of about 63 microns or greater;
b) grinding and controling said dry, pregelatinized starch in a manner effective to pro-duce a ground starch particle size distribution wherein:
i) between at least 1% and up to 10%, by weight, of said pregelatinized starch has a particle size greater than about 63 microns, but A) less than about 1%, by weight, of said pregelatinized starch has particle sizes greater than about 105 microns, B) less than about 3%, by weight of said pregelatinized starch has particle sizes greater than about 88 microns, and C) less than about 6%, by weight of said pregelatinized starch has particle sizes greater than about 74 microns, ii) between about 55% and about 80%, by weight, of said starch has particle sizes less than about 38 microns, and at least 10%, by weight of said starch, has particle sizes less than about 20 microns;
c) apportioning a quantity of said ground, pregelatinized starch in a manner effective to constitute between about 5% and about 25%, by weight of the pudding mix;
d) combining said apportioned starch with sugar, setting, and flavoring components where-in:
i) said sugar component is between about 25% and about 35% by weight of the pudding mix, A) between 15% and about 40%
of said sugar component is powdered sugar, and B) at least about 90% of the sugar component has particle sizes less than 74 microns; and ii) said setting component is be-tween about 1% and about 5%, by weight of the pud-ding mix and said setting component consists essen-tially of an alkali pyrophosphate and an alkali orthaphosphate;
e) blending said combined components;
and f) packaging said blended, combined components.
a) pregelatinizing and drying a starch in a manner effective to produce a pregelatinized starch particle size distribution wherein at least 40% by weight of the starch has a particle size of about 63 microns or greater;
b) grinding and controling said dry, pregelatinized starch in a manner effective to pro-duce a ground starch particle size distribution wherein:
i) between at least 1% and up to 10%, by weight, of said pregelatinized starch has a particle size greater than about 63 microns, but A) less than about 1%, by weight, of said pregelatinized starch has particle sizes greater than about 105 microns, B) less than about 3%, by weight of said pregelatinized starch has particle sizes greater than about 88 microns, and C) less than about 6%, by weight of said pregelatinized starch has particle sizes greater than about 74 microns, ii) between about 55% and about 80%, by weight, of said starch has particle sizes less than about 38 microns, and at least 10%, by weight of said starch, has particle sizes less than about 20 microns;
c) apportioning a quantity of said ground, pregelatinized starch in a manner effective to constitute between about 5% and about 25%, by weight of the pudding mix;
d) combining said apportioned starch with sugar, setting, and flavoring components where-in:
i) said sugar component is between about 25% and about 35% by weight of the pudding mix, A) between 15% and about 40%
of said sugar component is powdered sugar, and B) at least about 90% of the sugar component has particle sizes less than 74 microns; and ii) said setting component is be-tween about 1% and about 5%, by weight of the pud-ding mix and said setting component consists essen-tially of an alkali pyrophosphate and an alkali orthaphosphate;
e) blending said combined components;
and f) packaging said blended, combined components.
2. A process according to claim 1 wherein less than about 0.5%, by weight of said pregelatin-ized starch, has a particle diameter greater than about 105 microns and less than about 2%, by weight of said pregelatinized starch, has a particle diameter greater than about 88 microns.
3. A process according to claim 1 wherein at least 10% by weight of said pregelatinized starch, has a particle diameter of less than about 20 microns.
4. A process according to claim 1 wherein between about 6% and about 34% by weight of said pregelatinized starch, has particle diameters be-tween about 38 and about 44 microns and between about 3% and about 30%, by weight of the said starch, has particle diameters between about 44 and 63 microns.
5. A process according to claim 1 wherein the starch is chosen from the group consisting of tapioca, corn, waxy maize, wheat, potato and combinations thereof.
6. A process according to claim 1 wherein the starch is pregelatinized by physical means.
7. A process according to claim 6 which further comprises the step of chemically modifying the starch before physically pregelatinizing the starch.
8. An improved dry instant pudding mix that disperses and hydrates in a rapid and uniform manner to produce a smooth and creamy textured, glossy pudding comprising:
A) a pregelatinized starch component wherein:
i) said pregelatinized starch is between about 5% and about 25%, by weight, of the pudding mix, ii) between at least 1% and up to 10%, by weight, of said pregelatinized starch has a particle size distribution greater than about 63 microns, but a) less than about 1%, by weight, of said pregelatinized starch component has particle sizes greater than about 105 microns, b) less than about 3%, by weight of said pregelatinized starch component has particle sizes greater than about 88 microns, and c) less than about 6%, by weight of said pregelatinized starch component has particle sizes greater than about 74 microns, iii) between about 55% and about 80%, by weight, of said starch component has particle sizes less than about 38 microns;
B) a sugar component wherein:
i) said sugar component is between about 25% and about 85%, by weight of the pudding mix, ii) between about 15% and about 40%
of said sugar component is powdered sugar, and iii) at least about 90% of the sugar component has particle sizes less than about 74 microns;
C) a setting component wherein between about 1% and about 5%, by weight of the pudding mix is said setting component and said setting component consists essentially of an alkali pyrophosphate and an alkali orthaphosphate; and D) a flavoring component
A) a pregelatinized starch component wherein:
i) said pregelatinized starch is between about 5% and about 25%, by weight, of the pudding mix, ii) between at least 1% and up to 10%, by weight, of said pregelatinized starch has a particle size distribution greater than about 63 microns, but a) less than about 1%, by weight, of said pregelatinized starch component has particle sizes greater than about 105 microns, b) less than about 3%, by weight of said pregelatinized starch component has particle sizes greater than about 88 microns, and c) less than about 6%, by weight of said pregelatinized starch component has particle sizes greater than about 74 microns, iii) between about 55% and about 80%, by weight, of said starch component has particle sizes less than about 38 microns;
B) a sugar component wherein:
i) said sugar component is between about 25% and about 85%, by weight of the pudding mix, ii) between about 15% and about 40%
of said sugar component is powdered sugar, and iii) at least about 90% of the sugar component has particle sizes less than about 74 microns;
C) a setting component wherein between about 1% and about 5%, by weight of the pudding mix is said setting component and said setting component consists essentially of an alkali pyrophosphate and an alkali orthaphosphate; and D) a flavoring component
9. A pudding mix according to claim 8 wherein between at least about 1.5% and up to 10%, by weight, of said pregelatinized starch particles have a diameter greater than about 63 microns.
10. A pudding mix according to claim 9 wherein less than about 0.5%, by weight of said pregelatin-ized starch, has a particle diameter greater than about 105 microns and less than about 2%, by weight of said pregelatinized starch, has a particle di-ameter greater than about 88 microns.
11. A pudding mix according to claim 9 wherein at least 10% by weight of said pregelatinized starch, has a particle diameter of less than about 20 microns.
12. A pudding mix according to claim 9 wherein between about 6% and about 34% by weight of said pregelatinized starch, has particle diameters be-tween about 38 and about 44 microns and between about 3% and about 30%, by weight of the said starch, has particle diameters between about 44 and 63 microns.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US456,685 | 1983-01-10 | ||
| US06/456,685 US4438148A (en) | 1983-01-10 | 1983-01-10 | Process for making an improved dry instant pudding mix |
| US06/456,684 US4469712A (en) | 1983-01-10 | 1983-01-10 | Dry instant pudding mix |
| US456,684 | 1983-01-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1210633A true CA1210633A (en) | 1986-09-02 |
Family
ID=27038333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000444319A Expired CA1210633A (en) | 1983-01-10 | 1983-12-28 | Process for making an improved dry instant pudding mix and product thereof |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1210633A (en) |
| GB (1) | GB2132869B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5242542A (en) * | 1992-08-17 | 1993-09-07 | Alain Masse | Solution and method for removing zinc from the surface of a galvanized metal |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3506513C1 (en) * | 1985-02-23 | 1986-06-26 | Maizena Gmbh, 2000 Hamburg | Food dry product reconstitutable with cold and hot aqueous liquids and process for its manufacture |
| CA2069021A1 (en) * | 1991-06-04 | 1992-12-05 | Jean L. Eng | Readily-dispersible, hydrocolloid-containing agglomerates and process therefore |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4361592A (en) * | 1981-02-04 | 1982-11-30 | General Foods Corporation | Dry instant pudding mix |
-
1983
- 1983-12-28 CA CA000444319A patent/CA1210633A/en not_active Expired
-
1984
- 1984-01-10 GB GB08400498A patent/GB2132869B/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5242542A (en) * | 1992-08-17 | 1993-09-07 | Alain Masse | Solution and method for removing zinc from the surface of a galvanized metal |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8400498D0 (en) | 1984-02-15 |
| GB2132869B (en) | 1986-12-03 |
| GB2132869A (en) | 1984-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4438148A (en) | Process for making an improved dry instant pudding mix | |
| US8114462B2 (en) | Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom | |
| AU2008302623C1 (en) | Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom | |
| AU2008302623B2 (en) | Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom | |
| US4469712A (en) | Dry instant pudding mix | |
| US4361592A (en) | Dry instant pudding mix | |
| JP4805720B2 (en) | Rice flower composition having improved processing resistance and dissolution stability | |
| CN105433082A (en) | Green bean vermicelli and manufacturing method thereof | |
| Šoronja‐Simović et al. | Quality, sensory and nutritional characteristics of cookies fortified with chestnut flour | |
| CA1210633A (en) | Process for making an improved dry instant pudding mix and product thereof | |
| DE69303529T2 (en) | Crunchy food and process for making it | |
| Tamaki et al. | Physico-ecological studies on quality formation of rice kernel: I. Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on quality of rice kernel | |
| EP3888474A1 (en) | Batter for fried food | |
| CA2215705C (en) | Method of flavoring and texturizing food particles and product thereof | |
| US3640728A (en) | Instant oat cereal product | |
| KR20210037342A (en) | Manufacturing method of rice cake with improved preservation using freekeh | |
| Brannan et al. | Sensory characteristics of grain sorghum hybrids with potential for use in human food | |
| Dahal et al. | Milk powder incorporation in the cereal-based Nepalese indigenous food and its quality assessment | |
| JP7460354B2 (en) | Formulation and manufacturing method of fried bakery food with soft and chewy texture | |
| Ezeocha et al. | Quality evaluation of cake from wheat, bambara groundnut (Vigna subterranean) and velvet tamarind (Dalium guineense) flour blends | |
| JP4607812B2 (en) | Production method of buckwheat | |
| Bookwalter et al. | Fortification of dry‐milled sorghum with oilseed proteins | |
| JPH07132A (en) | Bran-containing buckwheat noodle and its production | |
| Kravchenko et al. | Determining the rational concentration of dry demineralized whey in a formulation for marzipan pastes | |
| WO2023163198A1 (en) | Fried food batter material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20031228 |