DE878464C - Process for the production of a dry product suitable for the preparation of desserts - Google Patents

Description

Process for the preparation of a for the preparation of desserts suitable dry product The invention is concerned with the manufacture of products, the housewife the possibility of yellow, in a simple way tasty, nutritious, Making desserts containing starch and milk protein. So far you essentially had to in the production of such desserts, including Heard pudding, so proceed, that you boil starch with milk, add the necessary amounts of sugar and if necessary loosens the whole thing up with a snow of egg white, transforming it into the familiar pudding shapes and when it has cooled down by turning over, the food is ready to serve as a pudding power.

To the making of these desserts too. one already has so-called pudding powder brought out, which is essentially made of starch with low There are lots of flavors and colors. Even so, the production of the Desserts described above with the help of the commercially available pudding powder still relatively awkward as it is necessary, except for the pudding powder still add various ingredients, especially milk and eggs, which are not are always at hand, but in any case specially measured and z. B. for the purpose of production a loosening protein snow must be processed accordingly.

According to the invention, the housewife can now have a product available all the ingredients of a pudding-like dessert already contains and on which in the simplest way, for. B. only by adding water, a ready-to-use pudding can be made.

Man; already has milk powder and. Starch powder mixed together and ready-to-use custard powder made from it. But show this pudding powder certain disadvantages that may already be attached to the milk powder, namely i.a. Insufficient solubility of the proteins or insufficient wetting ability and thus the milk is in a gritty condition, so that the end product meets the needs of the consumer not entirely sufficient. In addition, (e.g. due to excessive paste formation) the loose state desired in many cases for such dishes only through special ones additional measures., e.g. B. by adding a snow made of egg white caused will.

The invention has made it possible to avoid these disadvantages as well.

i. The lack of solubility is eliminated; 2. the foam effect is associated with the milk protein components; 3. milk can become semolina. do not occur as with the mixtures: from milk powder and starch, because milk and Starch are swollen with each other and act as protective colloids 4. is the full-bodiedness of the product due to its procedural advantages having the addition of lecithin and fruit kernel flour can be achieved.

The process consists essentially in the fact that milk or milk protein and strength are brought together and then these two main components of the Products are swollen together in such a way that the milk protein by pH Increase in value to a value above 7, expediently between 8.2 and 8.8, or by Additive; well-known means of dueling; such as B. Fruit kernel flour, kefir, kefir casein; swollen whereupon the liquid batch of milk protein and starch is transferred to a drying device is brought, on which under the action of heat there is a further swelling of milk protein and starch.

It is advisable to - the liquid approach also usual, i. H. to add starch not swollen. Particularly. good loosening ability Whipping or stirring the not yet dimensionally stable pudding mass is achieved when the swelling of the protein is caused by calcium hydroxide. Become at when carrying out the process, swelling or mucilage substances other than starch: namely fruit kernel flour, kefir, # K.efirkasein öd. @ the like., admittedly, it will be in the case drum drying achieves a particularly favorable film formation. The movie will even smoother, smoother and the product more full-bodied, if lecithin is also used is added.

In the commercial evaluation of the new process, strengths which is subjected to swelling, a mixture of different types of starch Origin, e.g. B. Potato and corn starch, used.

For example, the procedure is as follows: iooo 1 skimmed milk to about a third. thickened. The milk concentrate goes into a high-speed mixer, where 3.1kg of fruit kernel flour is added to it. After thorough mixing, be 37.5 kg of corn starch and 18.7 kg of potato starch were added. After further mixing i, i kg of calcium hydroxide is added, which was previously suspended in about 3 l of water became. This is followed by thorough mixing. Finally, with further mixing 54 g of butter color, and 50 g of ethyl vanillin and 60 g of table salt were added. Then come o,:. kg of lecithin added; possibly also in whey or milk was emulsified in order to promote the distribution in the approach.

The approach produced in this way is either heated to create another To cause swelling of the milk protein and the starch, or it will optionally fed to a drum dryer without heating, where then under the influence of the heat effect = g such a drying device: the desired further swelling of milk protein and starch and drying of the product is going on.

For the final completion of the product ig2 kg of the Product made in this way with 122 kg of corn starch in a suitable machine intimately processed with each other; the whole being a flavor concentrate consisting of flavored starch and table salt.

Claims (3)

PATENT CLAIMS: i. Method of making one for the preparation of desserts and the like. Suitable dry product, characterized in that Milk or milk protein and starch are brought together and then these two Main components of the product are swollen together, so that initially milk protein by increasing the pH value, for example with the help of calcium hydroxide or by adding known swelling agents or mucilages, such as: fruit seed flour, Kefir; Kefir casein, whereupon the liquid mixture of milk protein and Starch is brought to a drying device on which under action heat causes a further swelling of milk protein and starch. 2. Procedure according to claim i, characterized in that: that the process uses a mixture of starches of different origins, e.g. B. potato and corn starch is subjected. 3. Procedure according to claims i and 2, characterized in that the Ordinary (not swollen) starch mixed in with the product.