MXPA97006593A - Easy dispersible dry food mixture and proc - Google Patents

Abstract

The present invention relates to a sugar-containing food mixture, easily dispersible by applying a coating of glycerin and polysorbate on the surface of the sugar and then liquefying with the remaining ingredients. The coating should contain at least 60% glycerin and at least 5% polysorbate and applied to the sugar at a level of at least 0.6% in pe

Description

MBZC ^ nq ftMMgMTQg DRY I QIIiKBKI * npVRBKB B Y PROCESS BACKGROUND OF THE INVENTION Dry dry food mixtures, which contain sugar, are well-known for B G dispersed in aqueous liquids by the consumer to produce a finished foodstuff. These mixtures provide an economical means to provide food products. to consumers, compared to the distribution and sale of food products ready to eat or ready to drink. However, one issue with the use of dry food blends is the difficulty of rapidly dispersing the ingredients in the aqueous fluid, particularly in cold fluids, such as water and milk. Dry mixes for producing instant desserts or instant beverages in dissolving portions alone are usually intended to be dispersed in the aqueous fluid by stirring with a spoon in a relatively small container (e.g., a bowl or a cup). Therefore, dry mixtures intended to be reconstituted in an aqueous fluid in individual service quantities, such that the food product is prepared and consumed in an individual service container, must be more easily discharged than if the mixture reconstitute in a large bowl where a wire whisk or electric mixer can be used to facilitate rapid dispersion. The dispersibility of dry food blends, including beverage mixes, becomes even more difficult when the mixture contains cocoa powder as an ingredient. S? He knows that cocoa powder is a material that is difficult to disperse. It is known that the use of cocoa with lysitin is to improve the problem; without However, there is still a need to improve the dispersibility of mixtures of dry products, particularly food mixtures containing cocoa powder. DB IA IMVBHCIO COMPENDIUM »The dispersibility of dry food mixtures qu? contain sugar is improved by applying a liquid mixture to the surface of the granular sugar, the mixture comprising at least 60% glycerin and at least 5% polysorbate. The particular components are then mixed with the coated granular sugar so that most of the particles adhere to the refolded sugar pellets. The particulate components should have an average particle size that is lower than that of sugar. The sugars will be the main component in the dry mix and the particulate components are each of the secondary components of the dry mix. The sugar should constitute at least 40% of the dry mix and typically will be at least about the BO% of the dry mix. The process of the invention is extremely economical, since it can be done in existing mixing equipment and it will be necessary to buy very little additional equipment. The process, together with the improvement of the dry mix diaper- ability, will also reduce segregation within the dry mix and reduce the y state of the dry mix. The liquid mixture that is applied to the surface of the granular sucrose can be sprayed using conventional means, such as spray nozzles. This can be done inside a blender, such as a ribbon blender. According to such a process, the sugar is introduced into the blender and while the sugar is subjected to liquefaction, the liquid mixture is sprayed as a drizzle or poured about the sugar material. After the introduction of the liquid mixture has finished, the particulate components are introduced into the blender, either together or in any desired order. If the dry mix should contain other granular ingredients or ingredients that may be adversely afflicted by prolonged liquefaction, such as agglomerated starch in the case of an instant dessert mix or spray dehydrated cream in the case of hot beverage mixes., it would be desirable to introduce these ingredients in the blender at the end of the liquefaction cycle. The glycerol-polysorbate mixture should be coated on the surface of the sugar at a level of at least 0.6% by weight of the sugar, the range of 1-4% being typical. The preferred polysorbate is polysorbate 60, otherwise known as polyoxyethylene (20) sorbitan monostearate. Polysorbates can be broadly described as fatty acid esters obtained by polyoxyethylene sorbitol ßsterifisación with one or three molecules of a fatty acid under conditions that cause the dissociation of water from sorbitol. The granular sugar component should be digested in such a way that at least 40%, preferably at least 50%, of the material is retained in a standard U.S. No. 60. The particulate components should desirably have an average particle size of less than 149 microns. Unless otherwise indicated, all percentages indicated in the description and the claims are percentages by weight. This invention is further described with specific reference to mixtures of instant desserts and hot beverage mixes.; however, the invention is not limited to them.

DESCRIPTION OF LAB PREFERRED EMBODIMENTS The dry mixes of this invention typically contain about 50% granular sugar. The sugar component is coated with from 0.3 to 3% of a glycerin-polysorbate mixture containing this mixture at least 60% glycerin and at least 5% polysorbate. Preferred levels for the mixture are from 0.5 to 2%, more preferably from 0.6 to 1% by weight of sugar. Preferred compositions for the mixture are at least 70% glycerin and at least% polysorbate, with a composition of about 80% glycerin and about 20% polysorbate being more preferred. The preferred polysorbate is polysorbate 60. Other polyethobates would also work satisfactorily, such as polysorbate 20 (polystyrene 20 sorbitan monolase), polysorbate 40 (polyethylene 20 orbitan monopalmitate), polysorbate 60 (polyethylene sorbitan tristearate), polysorbate BQ. { polyethylene) 20 sorbitan ono-oleate and polysorbate 85 (polyethylene) 20 eorbitan trioleats. The gylcysteine-polysorbate mixture may also contain an amount of monoglycerides in order to substantially eliminate the foaming that will occur when the dry mixture is dispersed in the aqueous fluid. Commercial emulsifiers containing a mixture of mono and diglycerides are suitable for this purpose. The level of use of the monoglycerides is typically up to about 1% by weight of the sugar. The food mixes will typically contain other functional ingredients such as flavor and color agents, flow agents, tampons, gums, and the like. In the case of instant dessert mixes, together with the aforementioned pregelatinized starch, Be will also include phosphate buffer salts in the formulation, as is well known in the art. safjp io i Ingredient Parts in oeio In terva preferred Granular sugar 66, 8 50-80% Agglomerated starch 19, 4 12-28% Cocoa powder with lecittiinna 7, 2 3-15% Phosphate salts 3, 9 2-5% Glycerin 0, 64 0, 4-3% * Polysorbate 60 0, 16 0, 03-0, 7% * Agents / aroma and color salts 1,8 (as desired) (* - weight of sugar) A chocolate-flavored instant, spoon-dietary dessert mix is prepared using the above ingredients at the indicated weight-part levels and following the procedure indicated below. The granular sugar, which has a particle size where at least 50% by weight of the material is retained in a standard U.S. Ne 60, is placed in a ribbon blender. With the blender in operation, the glycerin / polysorbate mixture (ratio 80:20) is sprayed onto the sugar and the liquefaction is continued for 7 minutes. Then the color and aroma agents and BT lican are added for 2 minutes, then 1 cocoa powder is added and liquefied for 7 minutes; then the salts are added and the liquefaction is continued for an additional 10 minutes. Finally, the agglomerated starch is added and liquefied for five minutes. The resulting mixture (27.6 g) could be dispersed in a cup containing cold milk with 2% fat (118 ml) by shaking with a spoon during about a minute until it was even. The mixture was then refrigerated for five minutes resulting in an amount of a chocolate flavored dessert service, which had a uniform texture and a desirable glossy surface. A second chocolate dessert formulation was prepared using as above glycerin and polysorbate 60 (ratio 95 r 5) at levels of 0.75 to 0.04 parts by weight, respectively. The prepared dessert showed no visible clumps of undispersed material, although in general it was somewhat less preferred than the first sample. A third chocolate dessert formulation, again using a ratio of gliserinβ: polysorbate 35: 5, but at a level of only 0.43 parts by weight produced a dessert showing visible lumps. Therefore, it is seen that the polysorbate at a level above about 0.02% (approximately 0.03% by weight of the sugar) is critical for this invention. The use of a mono-diglyceride emulsifier as a 1: 1 substitution of the polysorbate 60 in the first dessert formulation results in a dessert also showing lumping.

-B-iwmplo 3 A study was conducted to test the application of various coatings applied to the surface of the sugar component of a chocolate-flavored dessert mixture with the following formulation. ingrgfliíffltff Granular sugar Agglomerated starch Cocoa powder with lecithin Phosphate salts Coating variants Aroma / salt / color / spasificant The dessert mixture was prepared in batches of 1000 g in a Hobert 5-quart mixer using a procedure comparable to that described in Example i. The various coatings evaluated were the following! Ha d »shows Coatings 1, Glycerin (72.9%), polybromide 60 (18.2%), mono-, liquefied diglycerides (8,9 *) 2. Acetylated distilled monoglycerides 3. Hydrogenated soybean oil (71.5%), liquefied mono-, diglycerides (28.5%) 4. Distilled monoglycerides (content> 90% alpha mono ester) 5. Sodium styaroyl lactylate 6. Monsglycerides ethoxylates 7. Glycerin (80%), sodium stearoyl lactylate (20) 8. Glycerin (80%), ethoxylate monoglycerides (20 $) 9. Glycerin (80%), polysorbate 80 (20%).

The dessert mixes were evaluated for ease of dispersion by stirring 27.7 g of the mixture in 118 ml cold milk, with 2% fat in a 266 ml plastic cup. Stirring was performed with a spoon for a period of one minute. The desserts were fully stabilized in a refrigerator and Subsequently, the existence of lumps on the surface and inside the stabilized dessert was evaluated. The results were the following: Samples AP rien j * surface 1. 8, 9 Light, with 162 spots 2, 3 Several small spots 5, 6, 7 Many large spots 4 Cover with small spots 1 Uniform 3, 4, 9 Fairly even 2, s, 6, 7, 8 Something thick Based on the above observations, the coating of glycerin polysorbate 60 (sample 1) was considered the best and the coating of glycerin-polysorbate 80 (sample 9) was considered as the second best.

Example 3 Ingrediente Partea en peso Preferred interval Sugar, granular 969.6 30-60% Non-dairy creamer dehydrated by spraying 749.4 25-50% Soluble coffee solids 13.42 3-15% Trisodium citrate 27.8 0.5-3% Glissenin 16.0 0.4-3% * Polysorbate 60 4, 0 0.03-0.7% * Natural and artificial flavors ß 114.6 (as desired) Silicon dioxide 4.6 0.1-0.8% (* - in step e sugar) A vanilla flavored French soluble coffee blend was prepared using the above ingredients at the indicated weight level levels following the procedure described below. A ribbon liner containing the sugar was started and the gliserin / polysorbate mixture 60 was sprayed in the form of drizzle over the sugar. After 10 minutes of mixing, the sucrose became sticky. The coffee solids, trisodium citrate, aromas and silicon dioxide were added and liquefied for 5 minutes. Finally, the non-dairy cream was added and liquefied for 10 minutes. 13 g of the resulting mixture were agitated in 236 ml of warm water (at least 82 ^) using a spoon and minimal agitation. Compared to a dry liquified mixture of the above solid ingredients, the agglomerated mixture of this Example had a dissolution rate of 23 seconds versus 46 seconds of the dry liquified mixture. The rate of dissolution was determined as the time necessary to dissolve ol 90% of the material at 82 ° C using a standard agitation protocol. Having described the invention, what is claimed is:

Claims (13)

1. kClOHB 1. A method for making a dry food mixture contains sugar, easily dispersible, comprising the steps of: a) add granular sugar to a mixer; b) applying a liquid mixture to the surface of the granular sugar, said mixture comprising at least 60% glycerin and at least 5% polysorbate; after c) adding particulate components to the mixer, said components having in parti- cular a mean particle size smaller than that of the granular sugar; Y d) mixing the mixture of step s) in order to adhere the particulate components on the surface of the sugar granules.
2. 2. The method of claim 1, wherein the liquid mixture consists of glycerin and polysorbate.
3. 3. The method of claim 1, wherein the liquid slurry contains at least 70 * glycerin and the 10% polysorbate mianos.
4. 4. The method of claim 1, wherein the liquid mixture contains about 80% glycerin and I about 20% polysorbate 60.
5. The method of claim 1, wherein the liquid mixture is applied to the sugar at a level of less 0, 6% by weight of the sugar. !
6. 6. The method of claim 5, wherein the liquid slat is sprayed onto the surface of the sugar. !
7. 7, The method of claim 1, wherein the sugar has a particle size distribution where at least 40% is retained on a standard U.S. of mesh Ne 60.
8. 8, The method of claim 7, wherein the 5 particulate components have an average particle size of less than 149 microns.
9. The method of claim 1, wherein the dry food mixture is a dry instant dessert mix, and after step d) a dry mix is added.
10. 10 agglomerated starch material, pregelatinized to the mixer and mixed. The method of claim 1, wherein the dry food mixture is a blend of soluble coffee with aroma and after step d) a material is added 15 of dehydrated cream by aspersion to the mixer and mixed.
11. 11, The instant dessert mixture prepared according to claim 9, comprising: 50 - SO% granular sugar 20 12-28% agglomerated starch, pregelatinized 2-5% phosphate salts 0.4-3% glycerol (by weight of sugar) 0.03-0.7% of polysorbate 60 (by weight of sugar).
12. 12. The instant dessert mixture of the indication n, which contains additional 3-154 cocoa powder with lesitin.
13. 13. The mixture gives soluble coffee with aroma prepared according to claim 10, which 30 -. 30 -comprende: 30-60 * granular sugar 25-50 i dehydrated cream by aspersion 3-25% soluble coffee solids 0.4-3% gllcerol (in sugar step) 35 0.03-0.7% polyßrbafco (by weight of sugar) ? lPFP "