CS258615B1 - Friable mixture for creams and charges preparation - Google Patents
Friable mixture for creams and charges preparation Download PDFInfo
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- CS258615B1 CS258615B1 CS857619A CS761985A CS258615B1 CS 258615 B1 CS258615 B1 CS 258615B1 CS 857619 A CS857619 A CS 857619A CS 761985 A CS761985 A CS 761985A CS 258615 B1 CS258615 B1 CS 258615B1
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- Czechoslovakia
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- starch
- preparation
- creams
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- 239000000203 mixture Substances 0.000 title claims abstract description 23
- 239000006071 cream Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 3
- 239000004368 Modified starch Substances 0.000 claims abstract description 3
- 241000209140 Triticum Species 0.000 claims abstract description 3
- 235000021307 Triticum Nutrition 0.000 claims abstract description 3
- 239000000084 colloidal system Substances 0.000 claims abstract description 3
- 235000013373 food additive Nutrition 0.000 claims abstract 2
- 239000002778 food additive Substances 0.000 claims abstract 2
- 239000000576 food coloring agent Substances 0.000 claims abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims 1
- 235000002864 food coloring agent Nutrition 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 8
- 235000014121 butter Nutrition 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 244000299461 Theobroma cacao Species 0.000 abstract description 2
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 2
- 235000019871 vegetable fat Nutrition 0.000 abstract description 2
- 206010033307 Overweight Diseases 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 102000036770 Islet Amyloid Polypeptide Human genes 0.000 description 2
- 108010041872 Islet Amyloid Polypeptide Proteins 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000019545 cooked cereal Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
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- Grain Derivatives (AREA)
Abstract
Sypká zmes pozostávajúca z 25 až 40 hmotnostných dielov pšeničného, tepelne modifikovaného škrobu, z 5 až 20 hmotnostných dielov enzymaticky degradovaného škrobu, z 15 až 50 hmotnostných dielov práškového cukru, z 10 až 35 hmotnostných dielov sušených mliečnych produktov, z 0,05 až 2,0 hmotnostných dielov vysokovázného koloidu, z 0,05 až 0,2 hmotnostných dielov potravinářského farbiva a z 0,5 až 2,0 hmotnostných dielov aromatické] potravinárskej přísady. Hotový krém, alebo náplň sa připraví zmiešaním 100 hmot. dielov sypké] zmesi so 140 až 180 hmot. dietami vody a vhodného podielu masla, alebo rastlinného tuku. Takto připravený krém sa může dalej upravit prídavkom kakaa, jadrovín, ovocia a podobné.Loose mixture consisting of 25 to 40 parts by weight of wheat, heat modified starch, from 5 to 20% by weight enzymatically degraded starch, from 15 to 50 parts by weight powdered sugar, from 10 to 35% by weight parts of dried milk products, from 0.05 up to 2.0 parts by weight of high-weight colloid, from 0.05 to 0.2 parts by weight food colorant and from 0.5 to 2.0 weight percent aromatic parts food additives. The finished cream or filling is prepared by mixing 100 wt. loose parts] mixtures with 140 to 180 wt. diets of water and a suitable proportion of butter or vegetable fat. The cream thus prepared may be further adjust by adding cocoa, pome fruits, fruits etc.
Description
Vynález sa týká sypkej zmesi na přípravu krémov a náplní.The invention relates to a free-flowing composition for the preparation of creams and fillings.
Instantné zmesi na výrobu krémov a pudingov sa pripravujú najčastejšie zmiešaním jednotlivých komponentov, hlavně natívneho škrobu, cukru, tuku, emulgátorov a anorganických solí a následnou tepelnou úpravou tejto zmesi vo vlhkom stave. Po usušení a rozomletí sa získá sypká zmes, ktorá rehydratuje v studenej vodě (PAT USA 4440794). Důležitým znakom je vzájomný poměr jednotlivých komponentov v zmesi.Instant mixtures for the production of creams and puddings are prepared most often by mixing the individual components, mainly native starch, sugar, fat, emulsifiers and inorganic salts, and then heat treating the mixture in a wet state. After drying and grinding, a free-flowing mixture is obtained which rehydrates in cold water (PAT USA 4440794). An important feature is the mutual ratio of the individual components in the mixture.
Iný sposob výroby instantných zmesí spočívá v samostatné) úpravě škrobové) zložky, najčastejšie chemickou cestou, s následným zmazovatením a zmiešaním s dalšími komponentami suchou cestou. Súčasne používané instantné zmesi vyžadujú poměrně presne stanovený podiel frakcii škrobu, a cukru podfa zrnitosti jednotlivých čiastičiek napr. podiel frakcie škrobu s čiastočkami váčšími ako 88 mikrometrov nesmie byť váčší ako 3 hmot. % podiel cukru s čiastočkami menšími ako 74 mikrometrov musí byť aspoň 90 hmot. % (PAT USA 4438148, PAT USA 4469712). Iné spůsoby přípravy vyžadujú použitie zmesí emulgátorov, mono a diglyceridov pre dosiahnutie požadovaných vlastností (PAT USA 4504512).Another method of making instant blends is to separate the starch component, most often by chemical means, followed by greasing and dry blending with other components. The instant compositions currently used require a relatively precise fraction of the starch fraction, and the sugar according to the particle size of e.g. the fraction of the starch fraction with particles greater than 88 micrometers shall not be greater than 3% by weight. the percentage by weight of sugar with particles less than 74 micrometres must be at least 90% by weight. % (PAT US 4438148, PAT US 4469712). Other methods of preparation require the use of mixtures of emulsifiers, mono and diglycerides to achieve the desired properties (PAT USA 4504512).
Uvedené nedostatky odstraňuje sypká zmes na přípravu krémov a náplní podfa vynálezu, ktorého podstata spočívá v tom, že sa připraví sypká zmes podlá receptúry zo pšeničného, tepelne modifikovaného škrobu s obsahom 30 hmot. % sacharózy, zo zemákového, enzymaticky degradovaného škrobu so stupňom scukornenia DE 5—7 hmot. °/o z práškového cukru bez špecifických požiadaviek na zrnitost, sušených mliečnych výrobkov, vysokovázného koloidu farbiva a arómy, připadne povrchovo aktívnej látky napr. monoglyceridu.The above-mentioned drawbacks are overcome by the free-flowing composition for the preparation of creams and fillings according to the invention, which is based on the preparation of a free-flowing composition according to the recipe of wheat, heat-modified starch containing 30 wt. % of sucrose, from potato, enzymatically degraded starch with an encapsulation degree of DE 5-7 wt. % Of powdered sugar without specific grain size requirements, dried dairy products, high viscosity colloid dye and flavor, optionally surfactants e.g. monoglycerides.
Základná pudingová hmota sa připraví zmiešaním instantnej zmesi s receptúrnym množstvem vody v priebehu 2 až 3 minút. Krém možno připravit primiešaním masla, alebo rastlinného tuku. Tento sa může ďalej modifikovat prídavkom šlehačkovej náplně, kakaového prášku, mletej kávy, ovocných pretlakov a džemov, sušeného práškového ovocia, kompotového alebo čerstvého ovocia, ovocných alebo cukrových sirupov, jadrovín, tepelne upravených obilnin, gaštanovej hmoty alebo zmesami vyššie uvedených přísad alebo sa tieto upravujúce přísady miešajú súčasne so sypkou zmesou podlá vynálezu.The base custard is prepared by mixing the instant mixture with a recipe of water for 2 to 3 minutes. The cream can be prepared by mixing butter or vegetable fat. This may be further modified by the addition of whipped cream, cocoa powder, ground coffee, fruit purées and jams, dried powdered fruit, compote or fresh fruit, fruit or sugar syrups, pulses, cooked cereals, chestnuts or mixtures of the above ingredients The conditioning ingredients are mixed simultaneously with the bulk composition according to the invention.
Výhodné je připravit vačšie množstvo sypkej zmesi v suchom stave, z ktorej sa pre přípravu krémov a náplní navažuje stanovené množstvo.It is advantageous to prepare a larger amount of the free-flowing mixture in a dry state, from which a predetermined amount is weighed for the preparation of creams and fillings.
Příklad 1Example 1
Homogénna sypká zmes sa připraví zmiešaním zložiek v suchom stave:A homogeneous bulk mixture is prepared by mixing the ingredients in the dry state:
hmotnostných dielov tepelne modifikovaného pšeničného škrobu s obsahom 30 % hmot. sacharózy (AMYLÍN PM 30) hmotnostných dielov enzymaticky degradovaného zemiakového škrobu so stupňom scukornenia DE 5—7 % hmot. (KMS-X) hmotnostných dielov práškového cukru — sacharózy hmotnostných dielov sušeného odtučneného mliekaparts by weight of thermally modified wheat starch with a content by weight of 30%. sucrose (AMYLIN PM 30) parts by weight of enzymatically degraded potato starch with a degree of saccharification of DE 5-7% by weight. (KMS-X) parts by weight of sucrose powdered parts by weight of skimmed-milk powder
1,5 hmotnostných dielov karboxymetyleelulózy1.5 parts by weight of carboxymethyl cellulose
1,5 hmotnostných dielov arovanilínu1.5 parts by weight of arovanillin
Príklad2Example 2
Homogénna sypká zmes sa připraví zmiešaním zložiek v suchom stave:A homogeneous bulk mixture is prepared by mixing the ingredients in the dry state:
hmotnostných dielov tepelne modifikovaného pšeničného škrobu s obsahom 30 % hmot. sacharózy (AMYLÍN PM 30) hmotnostných dielov enzymaticky degradovaného zemiakového škrobu so stupňom scukornenia DE 5—7 % hmot. (KMS-X) hmotnostných dielov práškového cukru — sacharózy hmotnostných dielov sušeného odtučneného mliekaparts by weight of thermally modified wheat starch with a content by weight of 30%. sucrose (AMYLIN PM 30) parts by weight of enzymatically degraded potato starch with a degree of saccharification of DE 5-7% by weight. (KMS-X) parts by weight of sucrose powdered parts by weight of skimmed-milk powder
1,5 hmotnostných dielov karboxymetylcelulózy1.5 parts by weight of carboxymethylcellulose
Základná pudingová hmota sa připraví zmiešaním 100 hmotnostných dielov sypkej zmesi podlá příkladu 1 alebo 2 so 140 až 180 hmotnostnými dielami pitné} vody.The pudding composition is prepared by mixing 100 parts by weight of the bulk mixture according to Example 1 or 2 with 140 to 180 parts by weight of drinking water.
Na přípravu základného máslového krému sa naváži 23 hmotnostných dielov sypkej zmesi podlá příkladu 1 alebo 2, 38 hmotnostných dielov vody teplej 22 až 25 °C. Po miešaní 1 až 2 minúty sa přidá do vymiešanej hmoty 40,4 hmotnostných dielov rozkrájeného, mierne zmaknutého masla. Hmota sa vyšlahá za 2 až 3 minúty na hladký krém, ktorý je možno dalej prichucovať různými přísadami ako je uvedené vyššie.23 parts by weight of the bulk mixture according to Example 1 or 2, 38 parts by weight of 22-25 ° C water are weighed to prepare the butter butter base. After stirring for 1 to 2 minutes, 40.4 parts by weight of sliced, slightly softened butter are added to the blended mass. The mass is beaten in 2 to 3 minutes to a smooth cream which can be flavored with various ingredients as described above.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS857619A CS258615B1 (en) | 1985-10-24 | 1985-10-24 | Friable mixture for creams and charges preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS857619A CS258615B1 (en) | 1985-10-24 | 1985-10-24 | Friable mixture for creams and charges preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS761985A1 CS761985A1 (en) | 1987-12-17 |
| CS258615B1 true CS258615B1 (en) | 1988-09-16 |
Family
ID=5425690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS857619A CS258615B1 (en) | 1985-10-24 | 1985-10-24 | Friable mixture for creams and charges preparation |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS258615B1 (en) |
-
1985
- 1985-10-24 CS CS857619A patent/CS258615B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS761985A1 (en) | 1987-12-17 |
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