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WO1999035919A1 - Preparation de cremes-desserts et cremes-desserts - Google Patents

Preparation de cremes-desserts et cremes-desserts Download PDF

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Publication number
WO1999035919A1
WO1999035919A1 PCT/US1999/000931 US9900931W WO9935919A1 WO 1999035919 A1 WO1999035919 A1 WO 1999035919A1 US 9900931 W US9900931 W US 9900931W WO 9935919 A1 WO9935919 A1 WO 9935919A1
Authority
WO
WIPO (PCT)
Prior art keywords
pudding
modified whey
content
starch
whey
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1999/000931
Other languages
English (en)
Inventor
Martin E. Davis
Pauline M. Olson
Robert W. Wood
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Davisco Foods International Inc
Original Assignee
Davisco Foods International Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Davisco Foods International Inc filed Critical Davisco Foods International Inc
Priority to AU22318/99A priority Critical patent/AU2231899A/en
Publication of WO1999035919A1 publication Critical patent/WO1999035919A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Definitions

  • the invention relates to preparation of creamy, pudding products
  • Puddings are a popular snack and dessert food, typically comprising starch, milk, sweetener and flavor. They are characterized by a creamy texture and a sweet taste. Cooked puddings employ the gelling properties of starch to provide the desired texture, while instant puddings employ various phosphate salts to simulate the cooked starch texture without the need to cook. Sometimes other gelling or thickening agents are added to improve the outhfeel and/or processability.
  • Milk is an essential ingredient, but has a significant cost associated with its use.
  • the use of specialized starches can also add to the cost of the end product.
  • the present invention provides a process for preparing a pudding having an improved texture, comprising: mixing milk, starch and sweetener with a modified whey characterized, on an as is basis, by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%; holding the resulting mixture at refrigerator temperature for a time effective to gel the pudding.
  • the invention also provides a cooked pudding, preferably asepticaliy- packaged, comprised of a cooked mixture of starch, sweetener, milk and modified whey characterized, on an as is basis, by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%.
  • the pudding can be fat-free or can further comprise fat and an emulsifier.
  • a mix for preparing the pudding is also provided.
  • a dry mix for an instant pudding comprising: dry milk solids, sweetener, starch, and modified whey characterized, on an as is basis, by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%.
  • modified whey which is defined as a whey fraction characterized, on an as is basis, by a calcium content of at least 3%, protein content of from 10 to 20% (more narrowly, 12 to 18%), and a phospholipid content of at least 2%.
  • the calcium content is in highly soluble form and is homogeneously dispersed therein, as can be obtained by codrying a mixture containing the calcium, protein, fat and sugar components separated in these amounts to form the whey fraction. Calcium in this form is distinguished from calcium added as a salt that is simply mixed in dry form with whey.
  • Preferred forms of modified whey are further characterized as conforming to the following analysis, based on a 100-gram sample.
  • modified whey differs greatly from either sweet whey or whey protein concentrates and isolates, principally in the noted characterizing features set out above, and the ratios given directly below.
  • Typical calcium to phosphorous ratios are within the range of from about 2: 1 to about 10:1 , e.g., about 5:2.
  • typical calcium to protein ratios are within the range of from about 1 :4 to about 4:5, e.g., about 1 :3.
  • typical calcium to fat (essentially as phospholipid) ratios of from about 3: 1 to about
  • Modified whey defined in this manner, derived from dairy products by fractionation, is believed to have its superior affects on pudding prepared in accord with the invention because the high calcium content is complexed with other dairy components.
  • Modified whey products of this type are commercially available, for example, under the trademark VersaPRO® (e.g., grades B, C, D, E, M, N, S) from Davisco Foods International, Inc., Le Sueur, MN.
  • a modified whey of this type is employed in an amount effective to improve the creaminess of the final pudding. It can be used in addition to the milk or in partial replacement of it, preferably at levels of 10% or more. Also, it can be used in partial replacement of the starch ingredient, Preferred amounts will be at least about 0.25% based on the total weight of the formulation, and preferably within the range of from about 0.5 to about 15%. Preferred levels in cooked products are lower than in the instant products.
  • the milk is selected from any of the sources suitable and approved by the regulations, mixed with the modified whey and other ingredients such as flavors, sweeteners and stabilizers.
  • the source of the milk can be any of those sources as by tradition, regulation or standard have come into favor. Principal among these are milk from cows, sheep, goats, buffalo, and the like.
  • the milk can be fresh or in other suitable form, including milk mixes with non-fat dry milk or the like.
  • the milk can be of any fat content and in any suitable form, dry or liquid. It is an advantage of the invention that a significant amount of the milk can be replaced by the modified whey as defined above. Milk solids will typically comprise from about 10 to about 20 % of the formulation on a dry basis.
  • starch component Essential to the puddings of the invention is a starch component.
  • the type will differ depending on whether the pudding will be cooked or instant.
  • the starch it is important that the starch be of a type that quickly builds a stable viscosity that is not easily lessened by further processing and heating.
  • the starch should be able to hydrate easily and form a smooth, thick texture upon cooling.
  • the starches can be derived from any suitable source, including arrowroot, corn, potato, rice, sago, tapioca, whe ⁇ t, or the like, or mixtures of two or more of these.
  • modified whey not only provides textural and mouthfeel advantages, but it permits reducing the amount of starch by significant amounts, e.g., of 10% or more, up to about 25%, typically less than 15%. See Examples 5 and 6 in this regard.
  • phosphate salts are known to be useful for instant puddings, i.e, puddings that do not require cooking to gel the starch.
  • a combination of disodium phosphate and tetrasodium pyrophosphate is known to be effective at levels of from about 0.25 to 1.5 % for the former and about 0.15 to about 1.0 % for the latter.
  • Other effective phosphate salts include alkali metal pyrophosphates, such as tetra potassium pyrophosphate, which can form a gel along with the protein and the calcium present in solution.
  • alkali metal pyrophosphate it is meant to include all water- soluble, edible alkali metal pyrophosphates. Principal among these are the di- and tetra-sodium and potassium pyrophosphates.
  • a sweetener is also employed, but the type is optional. It can be a sugar, sugary material or other sweetener, such as any of the high intensity sweeteners known to the art.
  • sugars are the mono-saccharides, di-saccharides and polysaccharides and their degradation products; e.g., pentoses, including aldopentoses, methylpentoses, keptopentoses, like xylose and arabinose; a deoxyaldose like rhamnose, hexoses and reducing saccharides such as aldo hexoses like glucose, galactose and mannose; the ketohexoses, like fructose and sorbose; disaccharides, like lactose and maltose; non-reducing disaccharides such as sucrose and other polysaccharides such as dextrin and raffinose; and hydrolyzed starches which contain as their constituents oligosaccharides.
  • Corn syrup and corn syrup solids of various DE values can be employed for sweetness and body.
  • the sweetener is sucrose, it is typically employed in an amount of from about 10 to 30% of the weight of the mix on a dry basis.
  • the intense sweeteners are acesulfame-K, aspartame, cyclamates, dihydrochalcone, saccharin, stevioside, thaumatin and the like.
  • low-intensity, low-calorie sweeteners such as sorbitol and erythritol can be employed.
  • the invention can provide that also, When a fat is added it is then useful to add an emulsifier to help disperse the fat in small globules throughout the pudding.
  • the fats are preferably of the usual vegetable sources, such as soybean, corn, rapeseed, Canola, and the like, Preferably the fat will be at least partially hydrogenated, e.g., to an iodine value of 75 or less, e.g., 10 to 50.
  • the emulsifier can be of any type effective for forming oil-in-water emulsions.
  • Fat when employed is added in small amounts, e.g., less than 10%, and preferably from 1 to 5%. Typically the more suitable emulsifiers will have hydrophile to lipophile balances of 8 or more.
  • One emulsifier that is effective due to its action in the presence of both fat and starch is sodium stearoyl-2-lactylate. In some instances, as can be seen from the examples, it is advantageous to add other emulsifiers such as mono and diglycerides.
  • ingredients may also be employed to impart their characteristic effects to the compositions of the present invention.
  • Typical of such ingredients are flavoring agents, colorants, vitamins, minerals, and the like.
  • Various flavors can be added directly to the milk prior to final mixing or afterwards if they would.
  • Suitable flavoring agents can be employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit and other flavors.
  • stabilizers can also be added for the purpose of enhancing smoothness and decreasing syneresis during long periods of storage.
  • Typical of the stabilizers are proteinaceous materials such as gelatin, pectin, and whey protein concentrate, natural and synthetic hydrophilic colloids, such as carboxymethyl cellulose, vegetable gums such as locust bean gum, carob bean gum, guar gum, carageenans and alginates and various starches and modified starches in addition to those employed as the major starch ingredient.
  • proteinaceous materials such as gelatin, pectin, and whey protein concentrate
  • natural and synthetic hydrophilic colloids such as carboxymethyl cellulose
  • vegetable gums such as locust bean gum, carob bean gum, guar gum, carageenans and alginates
  • various starches and modified starches in addition to those employed as the major starch ingredient.
  • Supplemental nutrients can be added if desired. It is noted that the substitution of 1 gram of the modified whey in accord with the invention for 1 gram of milk solids, will provide an increase of 38 mg of highly-bioavailable calcium. Other nutrients such as vitamins (e.g., vitamins A, D, or the like) and minerals (e.g., iron or trace minerals) to improve the food value of the products can be useful.
  • vitamins e.g., vitamins A, D, or the like
  • minerals e.g., iron or trace minerals
  • the dry mixes for the cooked and instant puddings can be prepared by dry blending all dry ingredients and conveniently packaging the resulting dry blends in bags, bags in a box, plastic tubs or other known package types.
  • Aseptic packaging of cooked puddings can be by any method effective to provide at least one month shelf life at room temperature. Preferably, the stability will be for a minimum of three months.
  • the cooked pudding is heated to over about 90°C and maintained there for a period of time sufficient to kill all pathogens and spoilage microorganisms. This can be accomplished by what is known in the art as a UHT (ultra high temperature) process.
  • the sterilized mixture is then poured into suitable containers, e.g., cans, jars or plastic cups, and sealed, Techniques and equipment are available to package the cooked pudding either before or after cooling.
  • suitable containers e.g., cans, jars or plastic cups
  • vanilla-flavored instant pudding of conventional formulation (control) and one according to the invention, from the following ingredients.
  • Each of the puddings was prepared by mixing 79.7 grams portion of each of the respective mixes with 214 grams of water. The mixture was mixed for thirty seconds with a wire whip, poured into serving dishes and chilled in a refrigerator for 4 hours.
  • the pudding prepared according to the invention had a creamier texture and thicker mouthfeel, even though the viscosities were the same.
  • the flavor of the product of the invention was equally pleasant as the control, but slightly different,
  • This example describes the preparation of a chocolate-flavored instant pudding of conventional formulation (control) and one according to the invention, from the following ingredients.
  • This example describes the preparation of a sucrose-free, vanilla- flavored instant pudding of conventional formulation (control) and one according to the invention, from the following ingredients.
  • This example describes the preparation of a sugar-free, chocolate- flavored instant pudding of conventional formulation (control) and one according to the invention, from the following ingredients.
  • the puddings were prepared and tested as described in Example 1 , but only 58.45 grams of mix was added to 214 grams of water. Again, the pudding prepared according to the invention had a creamier texture and thicker mouthfeel, even though the viscosities were the same, the flavor of the product of the invention was equally pleasant as the control but slightly different.
  • This example describes the preparation of a cooked, aseptically- packaged, chocolate-flavored pudding of conventional formulation (control) and one according to the invention, from the following ingredients.
  • the ingredients were thoroughly blended with high shear mixing in a Waring Blendor to fully emulsify the fat.
  • the resulting blended mixture was then heated to boiling and held there for 30 seconds, a treatment effective for aseptic packaging, but more severe than the usual UHT procedure.
  • Viscosities were measured using a Brookfield viscometer with a helipath stand.
  • the pudding of the invention had a creamier texture and a slightly thicker mouthfeel than the control, despite exhibiting the same viscosity.
  • the f ⁇ ct that less starch was needed was determined by plotting percent starch against measured viscosity values for various cooked and cooled pudding formulations. In this manner, it was determined that the starch content could be reduced by 12%, a significant reduction in terms of raw material cost.
  • This example describes the preparation of a cooked, fat-free, aseptically-packaged, chocolate-flavored pudding of conventional formulation (control) and one according to the invention, from the following ingredients.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne un procédé de préparation de crèmes-desserts dans lequel une forme de concentré protéique de lactosérum caractérisée par une teneur en calcium d'au moins 3 %, une teneur en protéines de 10 à 20 % et une teneur en phospholipides d'au moins 2 % est capable de conférer une texture crémeuse aux crèmes-desserts tout en permettant de réduire la quantité de lait et, dans certains cas, d'amidon. L'invention se rapporte également à des formulations de crèmes-desserts conditionnées sous atmosphère aseptique et à des poudres permettant de préparer des crèmes-desserts à cuire et instantanées.
PCT/US1999/000931 1998-01-15 1999-01-15 Preparation de cremes-desserts et cremes-desserts Ceased WO1999035919A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU22318/99A AU2231899A (en) 1998-01-15 1999-01-15 Pudding preparation and products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US778398A 1998-01-15 1998-01-15
US09/007,783 1998-01-15

Publications (1)

Publication Number Publication Date
WO1999035919A1 true WO1999035919A1 (fr) 1999-07-22

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Family Applications (1)

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PCT/US1999/000931 Ceased WO1999035919A1 (fr) 1998-01-15 1999-01-15 Preparation de cremes-desserts et cremes-desserts

Country Status (2)

Country Link
AU (1) AU2231899A (fr)
WO (1) WO1999035919A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1506714A1 (fr) * 2003-08-11 2005-02-16 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Mélange sec pour la préparation de desserts mis en vente dans les distributeurs automatiques et processus de fabrication du produit final
WO2013107465A1 (fr) * 2012-01-17 2013-07-25 Yiotis S.A. Crème solide ou semi-solide, kit à dessert et leur procédé de préparation
CN113383906A (zh) * 2020-03-12 2021-09-14 内蒙古伊利实业集团股份有限公司 一种酸性大米布丁及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110558383A (zh) * 2018-06-06 2019-12-13 内蒙古蒙牛乳业（集团）股份有限公司 一种牛奶营养布丁及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4214009A (en) * 1978-01-11 1980-07-22 Stauffer Chemical Company Replacement of egg albumen in food compositions
US4710387A (en) * 1984-11-09 1987-12-01 Melkunte Holland B.V. Nutritional supplement preparation intended for pregnant and breast-feeding women based on milk constituents as well as a process for preparing it

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4214009A (en) * 1978-01-11 1980-07-22 Stauffer Chemical Company Replacement of egg albumen in food compositions
US4710387A (en) * 1984-11-09 1987-12-01 Melkunte Holland B.V. Nutritional supplement preparation intended for pregnant and breast-feeding women based on milk constituents as well as a process for preparing it

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"CALCIUM SOURCE BOASTS HIGHER ABSORPTION.", FOOD PRODUCT DESIGN, WEEKS PUBLISHING, NORTHBROOK, IL, US, vol. 07., no. 03., 1 June 1997 (1997-06-01), US, pages 05 + 129., XP002920802, ISSN: 1065-772X *
SHERWIN C.: "USE OF WHEY AND WHEY PRODUCTS IN BAKED GOODS.", RESEARCH DEPARTMENT TECHNICAL BULLETIN, XX, XX, vol. 17., no. 11., 1 November 1995 (1995-11-01), XX, pages 01 - 06., XP002920803 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1506714A1 (fr) * 2003-08-11 2005-02-16 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Mélange sec pour la préparation de desserts mis en vente dans les distributeurs automatiques et processus de fabrication du produit final
DE10336880A1 (de) * 2003-08-11 2005-06-02 Dr. August Oetker Nahrungsmittel Kg Trockengemisch zur Zubereitung von Fertigdesserts im Automatenbetrieb und Verfahren zur Herstellung daraus zubereiteter Endprodukte
WO2013107465A1 (fr) * 2012-01-17 2013-07-25 Yiotis S.A. Crème solide ou semi-solide, kit à dessert et leur procédé de préparation
CN113383906A (zh) * 2020-03-12 2021-09-14 内蒙古伊利实业集团股份有限公司 一种酸性大米布丁及其制备方法
CN113383906B (zh) * 2020-03-12 2023-04-11 内蒙古伊利实业集团股份有限公司 一种酸性大米布丁及其制备方法

Also Published As

Publication number Publication date
AU2231899A (en) 1999-08-02

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