GB1565216A

GB1565216A - Pudding composition and process for preparing same

Info

Publication number: GB1565216A
Application number: GB52652/76A
Authority: GB
Original assignee: GEN FOODS Ltd; General Foods Ltd
Current assignee: GEN FOODS Ltd; Mondelez UK Ltd
Priority date: 1976-01-07
Filing date: 1976-12-16
Publication date: 1980-04-16
Also published as: AU501903B2; AU2091576A; JPS5287271A; JPS5853901B2; CA1088804A

Description

(54) PUDDING COMPOSITION AND PROCESS FOR PREPARING SAME (71) We, GENERAL FOODS LIMITED, a Canadian Body Corporate, of 2200 Yonge Street, Toronto, Ontario, Canada, M5W lJ6, do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:- This invention relates to a composition useful for preparing an instant pudding and also to the process for preparing the composition.

Compositions useful for the preparation of instant puddings are well-known and have been widely accepted. Generally, the puddings are prepared by admixing a dry mix containing a milk protein coagulating agent, a stiffening agent and other ingredients with an aqueous liquid, typically milk. Due to the interaction between the milk protein, principally a casein, and the coagulating agent, typically an alkali metal pyrophosphate, a gel is obtained and the rigidity of the gel is enhanced due to the presence of the stiffening agent. The puddings are able to be prepared in relatively short periods of time and the puddings are usually found to have most of the characteristic properties of puddings prepared from mixes which require cooking. In addition to a milk protein coagulating agent such as an alkali metal pyrophosphate, the instant pudding composition may also contain a coagulation accelerator such as an alkali orthophosphate, a soluble calcium salt or mixtures thereof. The instant pudding composition may contain as a stiffening agent a pregelatinized starch which may become modified further due to the reaction with the phosphate or phosphates present thereby to produce swelling of the starch when the mix is made up with cold milk or water. Instant pudding compositions of the type just described are disclosed in U.S. Patents 2,607,692, 2,801,924, 2,829,978, 2,901,355, and 3,231,391.

Traditionally such instant puddings have had several shortcomings. They may be prone to syneresis, have less than optimum textural properties and lack complete physical resemblance to regular or cooked pudding products. Various attempts have been made in the past to overcome such disadvantages and these advances have included treatment of or the utilization of certain starches and the incorporation in the pudding mix compositions of certain ingredients such as oils, surface active agents, emulsifiers and foam depressants.

Among others, U.S. Patents 2,500,179, 2,554,143, 2,749,244 and 3,326,696, in addition to several of the previously listed patents, describe such techniques.

U.S. Patents 3,619,208 and 3,619,209 have indicated the desirability of selected starch types and surface active agents in pudding mixes. However, the pudding mix compositions described in these patents are for use in the preparation of cooked puddings not instant puddings. Thus, certain of the problems to be overcome with respect to instant pudding mix compositions are not directly encountered when dealing with so-called cooked pudding mix compositions. In other words, while starch selectivity and the utilization of dispersants, surface active agents, emulsifiers and foam depressants in various pudding compositions are generally recognized as being rather well accepted developments, insofar as we are aware an instant pudding mix composition which can be utilized to prepare a pudding in a minimum period of time such that the resulting pudding has minimum syneresis and improved textural properties and closely physically resembles a regular cooked pudding which is based on an alkali pyrophosphate milk protein coagulating agent, a starch stiffening agent, a sugar and an emulsifier does not appear to have been fully realized.

We have found that the disadvantages of such instant pudding compositions comprising an alkali pyrophosphate and a sugar ingredient may be overcome by including in the compositions a modified starch and liquid mono- and diglycerides which are coated on the sugar ingredient.

The modified starches which have been found suitable for use in the instant pudding composition of the present invention are modified cold water swelling food starches.

These particular starches are cold water swelling in that the process of modification appears to preserve the starch in its granular state until the final pudding product is made up. This is in contrast to starches which are roller dried and which are made cold water swelling or are pregelatinized by gelatinization and disruption of the starch granules by the hot drying rolls. These cold water swelling food starches possess the convenience of traditionally used pregelatinized starch products but also have the superior properties recognized in cookup or regular starches. The superiority of the cold water swelling starches becomes apparent in such properties as ease of dispersion without lumping, excellent resistance to syneresis and smooth, short texture. Of the cold water swelling modified starches which may be advantageously used in the instant pudding mix composition of the present invention a hydroxypropyl corn starch which is crosslinked with epichlorhydrin and treated with propylene oxide is especially preferred. Such cold water swelling modified food starches are commercially available and starches designated by the trade mark "Nu-Col" (which include corn and tapioca available from the A. E. Staley Manufacturing Company of Decatur, Illinois appear especially suitable.

A modified starch characterized by its cold water swelling properties may be employed in the dry instant pudding mix composition at levels ranging from 10 to 25 percent by weight of the total composition.

It has been found essential to employ an emulsifier such as mono- and diglycerides which are in liquid form when the pudding mix composition is first prepared as a dry mix from the various ingredients. The emulsifier seems to serve as an anti-dusting agent as well as an emulsifier and results in the final pudding being less prone to foaming when rapid admixture of the dry mix with milk takes place. While the mode of addition of the liquid emulsifier, that is, the mono- and diglycerides, would appear to be not especially critical it has been discovered that coating the major ingredient of the pudding mix composition, that is, a sugar with the liquid mono- and diglyceride emulsifier is essential as contrasted with coating either the starch ingredient itself or the total mix of ingredients. The liquid mono- and diglyceride emulsifier may be applied to the sugar in any of the number of ways. However, it has been found that the liquid emulsifier may be evenly and readily distributed over the sugar typically sucrose in a conventional ribbon type mixer. The amount of liquid mono- and diglyceride emulsifier which is to be included in the dry instant pudding mix composition may range from about 0.1 to about 0.5 percent based on the weight of the composition and from about 0.12 to 0.72 percent based on the weight of the sugar on which the liquid emulsifier is distributed.

As mentioned previously, the instant pudding mix composition of this invention includes an alkali metal pyrophosphate as a milk protein coagulating agent. The amount of alkali pyrophosphate which may be utilized will range from about 1 to about 2 percent basis the weight of the composition.

In addition to the alkali pyrophosphate milk protein coagulating agent, the pudding mix composition may also include a coagulation accelerator such as an alkali metal orthophosphate, an edible calcium salt and/or mixture thereof. In the event such a coagulation accelerator is employed the use level ranges from about I to 2 percent basis the dry weight of the pudding mix composition.

The pudding mix composition further includes a sugar upon which the liquid mono- and diglyceride emulsifier is distributed, coated, plated or otherwise deposited thereon. While sucrose is generally the sugar typically suitable for use in the pudding mix composition other sugars such as dextrose, lactose and fructose may be employed solely or in various combinations. The sugar ingredient generally comprises from about 70 to 85 percent by weight of the composition.

The pudding mix composition further includes flavor and coloring agents the levels of which are generally determined by taste and esthetic considerations.

An instant pudding is prepared from the dry mix composition by simply admixing the dry mix with a quantity of either whole, skim, low fat or reconstituted dry milk and thereafter allowing the pudding to set generally by permitting it to be chilled at refrigerator temperatures, e.g. from 35 to 45"F, for at least five minutes.

Approximately 454 grams (2 cups) of cold milk are utilized for the make-up of the pudding using a dry mix composition ranging in weight from about 85 to 113 grams. Obviously, however, the level of coagulating agent and the amount of coagulation accelerator as well as the percentage of modified starch in the pudding mix composition are determinative of the exact amount of milk which is utilized as the make-up liquid.

Formulas for preferred dry instant pudding mix compositions of the present invention are listed as follows with the ranges given for the principal ingredients and with all ingredients being listed in percent by weight: Ingredient 0,, Sugar 70 to 85 Modified Starch 10 to 25 Alkali metal pyrophosphate 1 to 2 Mono- and diglycerides (0.12 to 0.720/, mono- and diglycerides based on and coated on sugar) 0.1 to 0.5 Coagulation accelerator 1 to 2 Salt 0 to 2 Flavor 0.01 to 0.5 Color 0.01 to 0.5 In order to further describe the present invention, the following specific example of the process of preparing the dry instant pudding mix composition of the present invention is furnished as well as are specific details as to the ingredients and their amounts and also the process of preparing an instant pudding from the composition.

76.5 Parts by weight of sucrose are placed in a conventional ribbon-type mixer and the mixer is permitted to run while 0.3 part of liquid mono- and diglycerides (Atmos 300* Trade mark) are distributed over the sucrose by slowly pouring the liquid onto the sucrose while mixing. Over a period of approximately 15 to 30 seconds the required amount of mono- and diglycerides is added.

At this point, 1.8 parts of tetrasodium pyrophosphate, 1.8 parts of disodium orthosphosphate, 18 parts of a corn-based modified cold water swelling starch (Nu Col* Trade mark) and 0.8 parts of salt, 0.6 parts of flavor and 0.2 parts of color are introduced into the mixer. The total mix is blended for approximately 10 minutes and then discharged from the mixer. The mix is then packed into 113 gram packets.

A packet containing 113 grams is mixed in a traditional kitchen blender with 454 grams (2 cups) of cold milk for approximately 2 minutes. The mixture is then poured into four individual serving dishes and is allowed to chill at refrigerator temperatures for at least five minutes.

The pudding is noted to be exceptionally smooth and the texture of the instant pudding is found to be extremely close to the texture of a cooked pudding. During the preparation of the pudding. it is noted that the emulsifier, that is, the mono- and diglycerides, served to reduce foam and during the preparation of the mix itself dusting was reduced. On standing the resulting instant pudding was noted to be substantially free of syneresis.

WHAT WE CLAIM IS: 1 A dry instant pudding mix composition comprising an alkali metal pyrophosphate milk protein coagulating agent, a modified starch (as hereinbefore defined) and a sugar having an emulsifier which is a monoand/or diglyceride coated or deposited thereon.

2. A composition as claimed in claim 1, which composition further comprises a coagulation accelerator.

3. A composition as claimed in claim 2, wherein the coagulation accelerator is an alkali metal orthophosphate, an edible calcium salt or a mixture thereof.

4. A composition as claimed in claim 2 or claim 3, wherein the coagulation accelerator is employed in an amount of from 1 to 20 by weight based on the weight of the composition.

5. A composition as claimed in any one of the preceding claims, in which said modified starch is a modified cold water swelling hydroxypropyl corn starch.

6. A composition as claimed in claim 5, in which the hydroxypropyl corn starch is one which has been cross linked with epichlorhydrin and treated with propylene oxide.

7. A composition as claimed in any one of claims 1 to 4, in which said modified starch is a modified cold water swelling tapioca starch.

8. A composition as claimed in any one of claims 5 to 7 in which the cold water swelling starch is present within the range from 10 to 250, by weight of the composition.

9. A composition as claimed in any one of the preceding claims, in which the sugar is sucrose.

10. A composition as claimed in any one of claims 1 to 8, in which the sugar is dextrose, lactose or fructose, or mixtures thereof.

Il. A composition as claimed in any one of the preceding claims, wherein the sugar comprises from 70 to 850 by weight of the composition.

12. A composition as claimed in any one of the preceding claims, wherein the amount of the said mono- and/or diglyceride on said coated sugar is within the range 0.1 to 0.5 " by weight of the composition.

13. A composition as claimed in any one of the preceding claims, which contains sodium chloride in an amount up to 2% by weight on the weight of the composition.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **.

coagulating agent and the amount of coagulation accelerator as well as the percentage of modified starch in the pudding mix composition are determinative of the exact amount of milk which is utilized as the make-up liquid.

Formulas for preferred dry instant pudding mix compositions of the present invention are listed as follows with the ranges given for the principal ingredients and with all ingredients being listed in percent by weight: Ingredient 0,, Sugar 70 to 85 Modified Starch 10 to 25 Alkali metal pyrophosphate 1 to 2 Mono- and diglycerides (0.12 to 0.720/, mono- and diglycerides based on and coated on sugar) 0.1 to 0.5 Coagulation accelerator 1 to 2 Salt 0 to 2 Flavor 0.01 to 0.5 Color 0.01 to 0.5 In order to further describe the present invention, the following specific example of the process of preparing the dry instant pudding mix composition of the present invention is furnished as well as are specific details as to the ingredients and their amounts and also the process of preparing an instant pudding from the composition.

76.5 Parts by weight of sucrose are placed in a conventional ribbon-type mixer and the mixer is permitted to run while 0.3 part of liquid mono- and diglycerides (Atmos 300* Trade mark) are distributed over the sucrose by slowly pouring the liquid onto the sucrose while mixing. Over a period of approximately 15 to 30 seconds the required amount of mono- and diglycerides is added.

At this point, 1.8 parts of tetrasodium pyrophosphate, 1.8 parts of disodium orthosphosphate, 18 parts of a corn-based modified cold water swelling starch (Nu Col* Trade mark) and 0.8 parts of salt, 0.6 parts of flavor and 0.2 parts of color are introduced into the mixer. The total mix is blended for approximately 10 minutes and then discharged from the mixer. The mix is then packed into 113 gram packets.

A packet containing 113 grams is mixed in a traditional kitchen blender with 454 grams (2 cups) of cold milk for approximately 2 minutes. The mixture is then poured into four individual serving dishes and is allowed to chill at refrigerator temperatures for at least five minutes.

The pudding is noted to be exceptionally smooth and the texture of the instant pudding is found to be extremely close to the texture of a cooked pudding. During the preparation of the pudding. it is noted that the emulsifier, that is, the mono- and diglycerides, served to reduce foam and during the preparation of the mix itself dusting was reduced. On standing the resulting instant pudding was noted to be substantially free of syneresis.

WHAT WE CLAIM IS: 1 A dry instant pudding mix composition comprising an alkali metal pyrophosphate milk protein coagulating agent, a modified starch (as hereinbefore defined) and a sugar having an emulsifier which is a monoand/or diglyceride coated or deposited thereon.
2. A composition as claimed in claim 1, which composition further comprises a coagulation accelerator.
3. A composition as claimed in claim 2, wherein the coagulation accelerator is an alkali metal orthophosphate, an edible calcium salt or a mixture thereof.
4. A composition as claimed in claim 2 or claim 3, wherein the coagulation accelerator is employed in an amount of from 1 to 20 by weight based on the weight of the composition.
5. A composition as claimed in any one of the preceding claims, in which said modified starch is a modified cold water swelling hydroxypropyl corn starch.
6. A composition as claimed in claim 5, in which the hydroxypropyl corn starch is one which has been cross linked with epichlorhydrin and treated with propylene oxide.
7. A composition as claimed in any one of claims 1 to 4, in which said modified starch is a modified cold water swelling tapioca starch.
8. A composition as claimed in any one of claims 5 to 7 in which the cold water swelling starch is present within the range from 10 to 250, by weight of the composition.
9. A composition as claimed in any one of the preceding claims, in which the sugar is sucrose.
10. A composition as claimed in any one of claims 1 to 8, in which the sugar is dextrose, lactose or fructose, or mixtures thereof.
Il. A composition as claimed in any one of the preceding claims, wherein the sugar comprises from 70 to 850 by weight of the composition.
12. A composition as claimed in any one of the preceding claims, wherein the amount of the said mono- and/or diglyceride on said coated sugar is within the range 0.1 to 0.5 " by weight of the composition.
13. A composition as claimed in any one of the preceding claims, which contains sodium chloride in an amount up to 2% by weight on the weight of the composition.
14. A composition as claimed in any one

of the preceding claims, which contains a flavour in an amount of from 0.01 to 0.5% by weight on the weight of the composition.
15. A composition as claimed in any one of the preceding claims, which contains a colour in an amount of from 0.01 to 0.5"d by weight on the weight of the composition.
16. A dry instant pudding mix composition comprising sugar in an amount of 70 to 850,, a modified starch (as hereinbefore defined) in an amount of from 10 to 25 ,} by weight, an alkali metal pyrophosphate in an amount from I to 2% by weight, an emulsifier which is a monoand/or diglyceride in an amount of from 0.1 to 0.5 " by weight, that is in an amount of from 0.12 to 0.72% mono- and/or diglycerides based on and coated or deposited on the sugar, a coagulation accelerator in an amount of from 1 to 20/ salt in an amount of from 0 to 20;,, a flavour in an amount of from 0.01 to 0.5 ' and a colour in an amount of from 0.01 to 0.5%, the percentages (except in the case of the glyceride component based on the weight of the sugar) being based on the weight of the composition.
17. A composition as claimed in claim 1 and substantially as hereinbefore described in the specific Example.
18. A process for preparing a dry instant pudding mix as claimed in any one of the preceding claims, which process comprises depositing on a sugar or coating a sugar with an emulsifier which is a liquid mono- and/or diglyceride and blending an alkali metal pyrophosphate milk protein coagulating agent and a modified cold water swelling starch with the coated sugar.
19. A process as claimed in claim 18, substantially as hereinbefore described in the Example.
20. A dry instant pudding mix composition when prepared by the process claimed in claim 18 or claim 19.
21. A method of making an instant pudding in which a dry mix composition as claimed in any one of claims I to 17 is admixed with a quantity of whole, skimmed or low fat milk or reconstituted dry milk and thereafter allowing the pudding to set, for example by chilling it at from 35 to 450F for at least five minutes.
22. A method as claimed in claim 21, in which from 18 to 25 parts by weight of the dry mixed composition is used with 100 parts by weight of cold milk.
23. A method of making an instant pudding substantially as hereinbefore described in the specific Example.
24. A pudding when prepared by the method claimed in any one of claims 21 to 23.