Note: Descriptions are shown in the official language in which they were submitted.
~0705S~
This invention relates to a dry dessert mix. More parti-
cularly, it is concerned with an acidified dry dessert mix which
can be stored as a powder and quickly and simply reconstituted
by admixture with milk. Still more particularly, this invention
is directed to an acidified dry dessert mix which, when combined
with milk, is ready to serve in five minutes as a tangy instant
pudding or yoghurt-like product.
In recent years, instant pudding mixes which rely on the
use of thickeners and milk coagulating agents and coagulating
accelerators and thereby eliminate the need for cooking by the
housewife have become widely available and accepted. These
pudding mixes, however, are usually limited to the non-sour type
flavors such as dhocolate, vanilla, etc.
Further, although liquid yoghurt analogs and yoghurt-
like products may be made with direct acidification, this manu-
facture involves rather complex liquid phase processing and
results in a perishable product similar to commercial yoghurt.
Dry mix products, on the other hand, require either low levels
of acid or acidogens like glucono-~ -lactone. A major problem
with making a yoghurt-like product by direct addition of acid
to milk is the fact that the larger quantities of acid required
to give a yoghurt tartness results in the precipitation of the
milk protein (curds and whey).
It appears that due to curdling of milk when its pH is
lowered below the isoelectric point of milk protein, the prior
art restricts the use of an acidulent in a milk-based dessert,
particularly when a dry mix is to be employed.
10705Sl
The present invention is thus directed to an acidified
dry dessert mix which can be reconstituted quickly and simply
with cold milk without coagulation and curdling of the milk pro-
teins to produce a tangy or yoghurt-like dessert which will not
deteriorate on standing for relatively long periods of time after
preparation.
It has been found that a dessert mix of the desirable
characteristics set forth immediately above can be provided by
employing a unique combination of a pregelatinized and/or modi-
10 fied starch, an edible acid, and a hydrocolloid gum. Such a
dessert can be prepared by the consumer or housewife in about 5
minutes.
The combination of ingredients affords increased stability
to the finished dessert and enables cold milk to be added to a
dessert mix having an acid ingredient without coagulation and
curdling of the milk proteins. Although the acidity of the
dessert when prepared is reduced below the iso-electric point of
the milk, the desired taste and textural properties of tangy and
yoghurt-like desserts may be achieved.
The use of a modified and/or pregelatinized starch permits
rapid rehydration and quick setting thus preventing coagulation
and curdling of the milk proteins.
The addition of a hydrocolloid gum such as quar gum to the
mix improves setting characteristics.
This invention thus allows the incorporation of an acidu-
lent in milk-based desserts without coagulation of the milk protein
and allows the formulation of fruit-flavored puddings which are
-- 2 --
~07(~551
normally sour as well as products which simulate the flavor and
texture of yoghurt.
The acidified dry dessert mix of the present invention
generally comprises 5 to 2~/o by weight of a modified and/or pre-
gelatinized starch, 1 to 7% by weight of an edible acid and 0.1
to 2% by weight of a hydrocolloid gum. Sugar, 50 to 80% by
weight, is also an ingredient in the mix for providing sweetness
and bulk.
The dessert mix may also contain flavors in amounts up to
10 about 5% by weight to provide a flavor simulative of tangy fruits
or yoghurt.
The mix may also contain emulsifiers in amounts up to
about 3% by weight and food colors as desired.
Preferably, the dessert is prepared by reconstituting the
dry mix with cold milk and chilling it, if desired, for about
to 10 minutes.
A number of modified and/or pregelatinized starches will
function in the dessert mix system. A preferred starch is
Staley's "Nu Col"*, which is a modified pregelatinized tapioca
20 starch. However, Staley's "~edisol 88"*, a pregelatinized tapio-
ca starch, and National's "Ko-Set"*, a modified pregelatinized
tapioca starch may also be used. The type of starch used will
affect the texture of the prepared dessert and it has been found
that tapioca starches which are pregelatinized and modified
either prior to or subsequent to pregelatinization appear to be
most satisfactory in their rapid rehydration, quick setting and
generally bland flavor characteristics.
*Trademark
- 3 -
~070551
Among the edible acids which may be employed are citric,
tartaric, malic, lactic, fumaric, adipic and ascorbic acids.
Citric acid is usually the preferred acid with fruit-flavored
dessert mixes while lactic acid is preferred with those mixes
adapted to provide yoghurt-like products. While the dessert mix
may be made up at a pH ranging between 3 and 5, the preferred pH
is approximately 4. Accordingly, the amount of acid added will
be sufficient to bring about a pH of approximately 4 when the mix
is reconstituted with milk.
A hydrocolloid gum is added to aid in increasing the vis-
cosity when the mix is first reconstituted with milk and to pro-
vide body and texture to the finished dessert. Preferably, quar
gum is employed.
Sucrose is the preferred sugar to be used as a sweetener
although other sugars such as dextrose, corn syrup solids, lac-
tose, etc. may, of course, be used. Such sugars may be employed
singly or in combination. Moreover, artificial sweeteners such
as, for example, edible saccharin salts, dipeptide salts and the
like may be included in the dry mix to replace all or part of
20 the sugar.
An emulsifier may be incorporated in the dry mix dessert
although its useis not essential. Typical emulsifiers include
mono- and di-g~ycerides, propylene glycol esters of fatty acids,
and lecithin, but other food grade emulsifiers are also suitable.
A preferred emulsifier is Beatrice Foods' "Beatreme E-V"*
which is a mixture of mono- and di-glycerides. The emulsifier
*Trademark
1070551
appears to aid in rehydration and also to reduce foaming when the
mix is reconstituted with milk.
The acidified dry dessert mix usually contains fruit
flavors, natural or artificial, which, in combination with the
acid ingredient, provide tangy finished desserts simulating
citrus, berry and other fruit flavors. The mix may, however,
include flavors, such as, for example, sour cream, which are
adapted to produce yoghurt-like flavors in the finished dessert.
The dessert mix may be packaged in pouches, envelopes
10 and other protective cartons which afford moisture barrier
features.
A dessert is prepared from the dry mix by reconstituting
approximately 3-1/2 ounces of the mix with two cups of cold milk.
Hand whisks, egg beaters, electric mixers or similar means may be
used to combine the mix and milk and to disperse the mix thorough-
ly. Usually, about two minutes mixing time is required. There-
after, the dessert may be refrigerated for a period of about 5
to 10 minute.s prior to serving.
The following examples are given to further illustrate
20 the present invention. The scope of the invention is, however,
not meant to be limited to the specific details of the examples.
1~)705S~
EXAMPLE I
% by
Weiqht qm./pkq.
Sucrose 78.52 77.90
Pregelatinized Starch (Redisol 88*) 15O12 15.00
Citric Acid - anhydrous 4.03 4.00
Emulsifier (Beatreme E-V~) 0.91 0.91
Guar Gum 0.50 0.50
Flavor (Raspberry) 0.40 0.40
Flavor Enhancer 0.30 0.30
Flavor (Imitation Sour Cream) 0.18 0.18
Color 0,03 0,03
100.00 99.22
The dessert mix (99.22 grams) is reconstituted with cold
milk (2 cups). After it is mixed for two minutes with an electric
mixer, the prepared dessert is chilled for ten minutes. A tangy
dessert is obtained hauing good textural and flavor characteris-
tics. Coagulation of the milk, graininess in the dessert, and
syneresis upon standing and storage of the dessert are not appar-
ent.
EXAMPLE II
% by
Weightqm./pkq.
Sucrose 83.33 82.70
Pregelatinized Starch (~u Col*)10.08 10.00
Citric Acid 4,03 4,00
Emulsifier (Beatreme E-V*) 1.81 1.80
Guar Gum 0.50 0.50
Flavor (Peach) 0.22 0.20
Color 0 03 0 03
100.00 99.23
*Trademark
1~70551
The dessert mix (g9.23 grams) is reconstituted with cold
milk (2 cups). After it is mixed for two minutes ~ith an electric
mixer, the prepared dessert is chilled for ten minutes. A tangy
dessert is obtained having good textural and flavor characteris-
tics. Coagulation of the milk, graininess in the dessert, and
syneresis upon standing and storage of the dessert are not appar-
ent.
