JPS5853901B2 - Purine composition and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to compositions useful for preparing instant puddings and methods of making the compositions.

Compositions for the preparation of instant pudding are well known and widely used.

Generally, puddings are prepared by mixing a dry mix of milk protein coagulants, hardening agents, and other ingredients with an aqueous medium, typically milk.

The interaction of milk proteins, primarily casein, and a coagulating agent, typically an alkali pyrophosphate salt, results in a gel whose stiffness is enhanced by the presence of a hardening agent.

It has been found that puddings can be prepared in a relatively short period of time and have most of the characteristics characteristic of puddings prepared from mixes that normally require cooking (cooking).

In addition to milk protein coagulants such as alkali pyrophosphates, the instant pudding composition may also contain alkali orthophosphates, soluble calcium salts or mixtures thereof.

The instant puri 7 composition can also contain pre-gelled starch as a hardening agent.

The starch is further modified by reaction with the phosphate(s) present, causing swelling of the starch when the mix is mixed with cold milk or water.

Instant pudding compositions of such type are described in U.S. Pat.
No. 07,692, No. 2,801,924, No. 2,829,
978, 2.961,355 and 3,231,3
It is described in No. 91.

This type of instant pudding has traditionally had several drawbacks.

Those purines are prone to syneresis;
It had less than optimal chewing properties and was prepared as a regular pudding or undercooked lump.

Such drawbacks have already been overcome by various attempts.

These advances include the treatment or use of certain starches and the incorporation of oils, surfactants, emulsifiers, defoamers, etc. into pudding mix compositions.

In addition to the several U.S. patents listed above, 2,500 U.S. patents
, No. 179, No. 2,554,143, 2.749,24
No. 4 and No. 3,326,696 describe such techniques.

U.S. Patents 3,619,208 and 3,619,209
describes the suitability of selected starch types and surfactants in pudding mixes.

However, the pudding mix compositions described in these patents are not instant puddings, but are used to prepare puddings that require cooking.

Therefore, certain problems to be overcome with instant pudding mix compositions do not directly apply when dealing with so-called cooked pudding mix compositions.

In other words, it is recognized that starch selectivity and the use of dispersants, surfactants, emulsifying antifoaming agents, etc. in various purine compositions are advances that are generally widely accepted. , to the best of the inventors' knowledge, is used to produce puddings in the shortest possible time, and the resulting puddings have minimal synergy and improved chewy properties, and furthermore, pyrophosphate alkaline milk protein coagulation NJ.

Instant pudding mix compositions with physical properties very similar to common cooked puddings based on starch hardeners, sugars and emulsifiers have not been fully realized.

It has been found that the disadvantages of instant pudding compositions consisting of alkali pyrophosphate and sugar components are overcome by incorporating liquid top and di-glycerides to coat the modified starch and sugar components.

Modified starches that have been found suitable for use in the instant pudding compositions of the present invention are modified cold water swellable food grade starches.

These particular starches are cold water swellable, likely because the process of denaturation keeps the starches in granular form until the formation of the final pudding product.

This is in contrast to starch that is roll dried.

This starch is made gelatinous in advance and made cold water swellable by crushing the starch particles with a heat drying roll.

These cold water swollen edible starches not only have the advantages of previously used pre-gelled starch products, but also have the excellent properties found in common starches.

The advantages of cold water-swellable starches are evident from their ability to be easily dispersed without lumping, have excellent anti-syneresis properties and have a smooth and crunchy texture.

Particularly preferred cold water swell modified starches which can be advantageously used in the instant pudding mix compositions of the present invention are hydroxypropyl corn scotch cross-linked with epichlorohydrin and treated with propylene oxide.

Such cold water swelling modified edible starches are commercially available and are manufactured by A. E. 5taley Manufacturing Company.
Starch sold under the trade name Nu-ColJ, commercially available from Illinois, USA, is particularly preferred.

The modified starch characterized by the cold water swelling mix composition is added to the instant pudding mix composition in an amount of 10 to 2% by weight based on the total weight of the composition.
Used in an amount of 5 parts by weight.

When the pudding mix composition is initially prepared as a dry mix from the various ingredients, it has been found preferable to use emulsifiers such as hepnotic and diglycerides which are in liquid form.

The emulsifier is believed to act as an antifouling agent in addition to its primary emulsifying effect, giving a final pudding with a low tendency to foam when rapidly mixing the dry mix with milk.

Although the method of addition of the liquid emulsifiers, i.e., mono- and di-glycerides, is not particularly critical, it is particularly preferred to coat the main component of the pudding mix composition, i.e., the sugar, with the liquid mono- and di-emulsifiers, so that the entire mix component is Alternatively, it is symmetrical to coating the starch component itself.

Liquid mono- and diglyceride emulsifiers may be applied to sugars in any of a number of ways.

However, it has been found that a conventional ribbon mixer allows the liquid emulsifier to be applied uniformly and quickly to the sugar, typically sucrose.

The amount of liquid glycerides and di-glycerides to be included in the dry instant pudding mix composition is about 0.
1 to about 0.5 weight excess and 0.12 to 0.72 weight excess based on the sugar into which the liquid emulsifier is distributed.

As mentioned above, the instant pudding mix composition of the present invention contains alkali pyrophosphate as a milk protein coagulant.

The amount of alkali pyrophosphate that can be used will be from about 1 to about 2 parts by weight of the composition.

In addition to the milk protein coagulant, alkali pyrophosphate, the pudding mix can also contain pro-coagulant agents such as alkali orthophosphate, edible calcium salts and/or mixtures thereof.

When such coagulation accelerators are used, they are used in an amount of about 1 to about 2 weight cakes based on the dry weight of the pudding mix composition.

The pudding mix composition further includes a sugar to which a liquid supernatant and diglyceride emulsifier is dispensed, coated, or otherwise attached.

Although sucrose is generally the preferred sugar in purine mix compositions, other sugars such as dextrose, lactose, fructose, etc. can be used alone or in various combinations.

Generally, the sugar will amount to about 70-85% by weight of the composition.

The pudding mix composition further contains flavoring and coloring agents.

The amount is generally determined from taste and aesthetic considerations.

Instant puddings are solidified by simply mixing the dry mix composition with milk, i.e. whole milk, skim milk, reduced fat milk or reconstituted dry milk, and then generally cooling the pudding at freezing temperatures for at least 5 minutes. Prepared by

Habo 451' (2 cups) of cold milk at about 85~113v
The dry mix composition is used in the preparation of pudding.

However, the proportions of coagulant, coagulation promoter and modified starch in the pudding mix can determine the exact amount of liquid, especially milk, used.

The composition of the dry, instant pudding mix composition of the present invention is shown below in terms of basic ingredients.

All components have weight φ.

To further illustrate the present invention, specific examples of methods for preparing dry instant pudding mix compositions of the present invention are provided, along with specific ingredients and their usage amounts and methods of preparing instant pudding from the mix compositions.

Example: 76.5 parts of sucrose was placed in a conventional ribbon mixer, and while the mixer was running, 0.3 parts of liquid mono- and diglyceride (trade name "Atoms 300 J") was slowly poured onto the sucrose. distributed on top.

For about 15 to 30 seconds, a predetermined amount of mono- and di-
Glycerides were added.

At this point, add 1.8 parts of tetrasodium pyrophosphate, 1.
8 parts disodium orthophosphate, 18 parts corn.
Modified cold water swellable starch based on (trade name: rNu C
o1J) and 0.8 parts salt, 0.6 parts flavor and 0
．． Two parts of colorant were introduced into the mixer.

The mixture was mixed for approximately 10 minutes and then removed from the mixer.

The mix was packaged in 1132 packets.

The 1131 packet was mixed with 451' (2 cups) of cold milk in a conventional cooking mixer for approximately 2 minutes.

The mixture was then poured into 4 containers and cooled at freezing temperature for at least 5 minutes.

The resulting pudding was found to be extremely smooth and its texture very similar to that of ordinary cooked pudding.

During pudding preparation, emulsifying agents, mono- and di-glycerides, reduced foaming and reduced soiling during mix preparation.

Virtually no syneresis occurred when the resulting instant pudding was left to stand.

Claims (1)

[Scope of Claims] 1. A dry instant pudding mix composition comprising an alkali pyrophosphate milk protein coagulant, modified starch, and 7-no- and di-glyceride-coated sugar. 2. The composition according to claim 1, which contains a coagulation accelerator in addition to the above-mentioned components. 3. Claim 1, wherein the modified starch is modified cold water-swellable hydroxypropyl corn starch.
The composition according to item 1 or 2. 4. The composition according to claim 1 or 2, wherein the modified starch is modified cold water-swellable tapioca starch. 5. A method for producing a dry instant pudding mix composition comprising coating sugars with liquid mono- and di-glycerides and admixing the coated sugars with an alkaline pyrophosphate milk protein coagulant and modified cold water swollen starch. 6. The manufacturing method according to claim 5, wherein the modified starch is modified cold water-swellable hydroxypropyl corn starch. 7. The manufacturing method according to claim 5, wherein the modified starch is modified cold water-swellable tapioca starch. 8. Claim 5.6 or 1, characterized in that the sugar is sucrose and the amount of di-glycerides is between 0.12 and 0.72 by weight based on the coated sugar. Manufacturing method described in section.