CH685590A5 - Dry dessert powders of high stability - Google Patents
Dry dessert powders of high stability Download PDFInfo
- Publication number
- CH685590A5 CH685590A5 CH992/93A CH99293A CH685590A5 CH 685590 A5 CH685590 A5 CH 685590A5 CH 992/93 A CH992/93 A CH 992/93A CH 99293 A CH99293 A CH 99293A CH 685590 A5 CH685590 A5 CH 685590A5
- Authority
- CH
- Switzerland
- Prior art keywords
- product according
- fat
- modified starch
- gelling agent
- powder
- Prior art date
Links
- 239000000843 powder Substances 0.000 title claims abstract description 18
- 235000021185 dessert Nutrition 0.000 title claims description 10
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 229920000881 Modified starch Polymers 0.000 claims abstract description 12
- 239000004368 Modified starch Substances 0.000 claims abstract description 12
- 239000003349 gelling agent Substances 0.000 claims abstract description 12
- 235000019426 modified starch Nutrition 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 6
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 6
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical group [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 5
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 3
- 241001465754 Metazoa Species 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000011850 desserts Nutrition 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000004088 foaming agent Substances 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
- 235000019800 disodium phosphate Nutrition 0.000 claims description 4
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 229920000107 Acetylated distarch adipate Polymers 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 2
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- 235000014103 egg white Nutrition 0.000 abstract 2
- 210000000969 egg white Anatomy 0.000 abstract 2
- 244000007835 Cyamopsis tetragonoloba Species 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 abstract 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 abstract 1
- 235000011180 diphosphates Nutrition 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 241000195940 Bryophyta Species 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000011929 mousse Nutrition 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 244000290333 Vanilla fragrans Species 0.000 description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000011962 puddings Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 244000017106 Bixa orellana Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 239000010362 annatto Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23C9/1546—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 in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/02—Foamed, gas-expanded or cellular products
Landscapes
- 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
Description
CH 685 590 A5 CH 685 590 A5
Beschreibung description
Die vorliegende Erfindung betrifft ein trockenes Nahrungsmittelprodukt, insbesondere zur Herstellung von Dessertpulvern. The present invention relates to a dry food product, in particular for the production of dessert powders.
5 Aus der Schweizer Patentschrift CH 650 647 ist ein festes oder pastenförmiges Produkt bekannt, das mit Flüssigkeit zu einer Dessert-Mousse aufschlagbar ist. Dieses Produkt besteht im wesentlichen aus einer Mischung von Fett, einem Bindemittel, einem Emulgator, einem Süssmittel, Gelatine, Guar-Mehl und Eiweisspulver. Die Verwendung dieses Produktes ist sehr einfach. Dieses Produkt wurde jedoch speziell zur Herstellung einer Dessert-Mousse entwickelt, so dass es nicht ohne weiteres zur Herstel-10 iung anderer Sorten hochqualitativer Nachspeisen geeignet ist. 5 A solid or pasty product is known from the Swiss patent specification CH 650 647, which can be whipped with liquid to form a dessert mousse. This product essentially consists of a mixture of fat, a binder, an emulsifier, a sweetener, gelatin, guar flour and protein powder. Using this product is very easy. However, this product was specially developed for the production of a dessert mousse, so that it is not easily suitable for the production of other types of high-quality desserts.
Es ist daher Aufgabe der vorliegenden Erfindung eine trockene Nahrungsmittelzusammensetzung zu schaffen, die es gestattet, verschiedene Sorten von hochqualitativen Nachspeisen vorzubereiten. It is therefore an object of the present invention to provide a dry food composition which allows various types of high quality desserts to be prepared.
Diese Aufgabe wird erfindungsgemäss durch die im Anspruch 1 angegebene Zusammensetzung gelöst. Der Vorteil einer solchen Zusammensetzung ist, dass aus ein und derselben Grundmasse ver-15 schiedene Sorten von hochqualitativen Nachspeisen vorbereitet werden können, die zudem eine sehr grosse Stabilität aufweisen. According to the invention, this object is achieved by the composition specified in claim 1. The advantage of such a composition is that different types of high-quality desserts can be prepared from one and the same basic mass, which also have a very high level of stability.
Weitere vorteilhafte Ausgestaltungen der Erfindung sind in weiteren Ansprüchen angegeben. Further advantageous embodiments of the invention are specified in further claims.
Die Herstellung von pulverförmigen Trockenprodukten zur Zubereitung von puddingartigen Nachspeisen ist in den Fachkreisen allgemein bekannt. Die Qualität eines solchen Trockenproduktes ist jedoch 20 sehr stark abhängig von den Zutaten und den Mengen, in denen sie vorhanden sind. Optimale Rezepte können nur durch langwierige Versuche ermittelt werden. Im allgemeinen ist zudem jedes Rezept speziell für eine ganz konkrete Verwendung geeignet. Demgegenüber wurde durch die Erfindung die Erkenntnis gewonnen, dass eine Zusammensetzung nach dem folgenden Rezept: The production of powdered dry products for the preparation of pudding-like desserts is generally known in the specialist circles. However, the quality of such a dry product is very dependent on the ingredients and the quantities in which they are present. Optimal recipes can only be determined through lengthy trials. In general, each recipe is also particularly suitable for a very specific use. In contrast, the invention gave the knowledge that a composition according to the following recipe:
A) A)
Aufschlagmittel Foaming agents
20 bis 60 Kg 20 to 60 kg
B) B)
Geliermittel Gelling agent
2 bis 5 Kg 2 to 5 kg
C) C)
Stabilisatorsalze Stabilizer salts
1 bis 5 Kg 1 to 5 kg
D) D)
modifizierte Stärke modified starch
5 bis 20 Kg 5 to 20 kg
(Insgesamt (All in all
28 bis 90 Kg) 28 to 90 kg)
eine Grundmasse oder ein Grundprodukt zur Herstellung eines trockenen Fertigproduktes darstellt, das in vorzüglicher Weise zur Zubereitung von kaltanrührbaren Dessertcremen, aufschlagbaren Mous-sen, Kochpuddings, Kochcremen, Gefrierdesserts aus Mousse und dergleichen geeignet ist. represents a basic mass or a basic product for the production of a dry finished product, which is excellently suitable for the preparation of cold-mixable dessert creams, openable mousse, cooking puddings, cooking creams, frozen desserts made from mousse and the like.
Eine bevorzugte Zusammensetzung nach dem angegebenen Rezept ist beispielsweise proportional zu den folgenden Gewichtsverhältnissen: A preferred composition according to the recipe given is, for example, proportional to the following weight ratios:
A') A ')
Aufschlagmittel Foaming agents
30 bis 45 Kg 30 to 45 kg
B') B ')
Geliermittel Gelling agent
2 bis 4 Kg 2 to 4 kg
C') C ')
Stabilisatorsalze Stabilizer salts
1 bis 3 Kg 1 to 3 kg
D') D ')
modifizierte Stärke modified starch
5 bis 15 Kg 5 to 15 kg
(Insgesamt (All in all
38 bis 67 Kg) 38 to 67 kg)
In weiterer Ausgestaltung der Erfindung kann eine solche Grundmasse ein Aufschlagmittel umfassen bestehend aus: In a further embodiment of the invention, such a basic mass can comprise a whipping means consisting of:
50 50
A1) A1)
Fett fat
30 bis 70 Kg 30 to 70 kg
A2) A2)
Emulgator Emulsifier
10 bis 30 Kg 10 to 30 kg
A3) A3)
Eiweiss Protein
5 bis 20 Kg 5 to 20 kg
A4) A4)
Zusatz additive
0 bis 35 Kg 0 to 35 kg
(Insgesamt (All in all
45 bis 155 Kg) 45 to 155 kg)
wobei das Fett vorzugsweise ein hydriertes Pflanzenfett ist, das gegebenenfalls auch durch ein tieri-60 sches oder pflanzliches Eiweiss ersetzt werden kann, und wobei der fakultative Zusatz ein Magermilchpulver sein kann. wherein the fat is preferably a hydrogenated vegetable fat, which can optionally also be replaced by animal or vegetable protein, and wherein the optional additive can be a skimmed milk powder.
Eine bevorzugte Zusammensetzung eines solchen Aufschlagmittels ist beispielsweise proportional zu den folgenden Gewichtsverhältnissen: A preferred composition of such a whipping agent is, for example, proportional to the following weight ratios:
2 2nd
CH 685 590 A5 CH 685 590 A5
A11) A11)
Fett fat
40 bis 55 Kg 40 to 55 kg
A21) A21)
Emulgator Emulsifier
15 bis 25 Kg 15 to 25 kg
5 5
A31) A31)
Eiweiss Protein
10 bis 15 Kg 10 to 15 kg
A41) A41)
Stabilisator stabilizer
0,2 bis 3 Kg 0.2 to 3 kg
A42) A42)
Zusatz (Rest) Addition (rest)
2 bis 35 Kg 2 to 35 kg
10 10th
(Insgesamt (All in all
67,2 bis 133 Kg) 67.2 to 133 kg)
In weiterer Ausgestaltung der Erfindung kann eine solche Grundmasse ein Aufschlagmittel umfassen bestehend aus: In a further embodiment of the invention, such a basic mass can comprise a whipping means consisting of:
einem handelsüblichen Aufschlagmittel z.B. «Lamequick D 179» oder CP 1, CE 1, AS 370 15 In weiterer Ausgestaltung der Erfindung kann eine solche Grundmasse ein Geliermittel umfassen bestehend aus: a commercial whipping agent e.g. "Lamequick D 179" or CP 1, CE 1, AS 370 15 In a further embodiment of the invention, such a base composition can comprise a gelling agent consisting of:
Gelatine und/oder Carrageenextrakt (E 407) und/oder einem anderen Algenextrakt (E 406) und/oder Guar-Mehl bzw. Guar-Kernmehl (E 412) Gelatin and / or carrageenan extract (E 407) and / or another algae extract (E 406) and / or guar flour or guar gum (E 412)
In weiterer Ausgestaltung der Erfindung kann eine solche Grundmasse Stabilisatorsalze wie folgt um-20 fassen: In a further embodiment of the invention, such a base mass of stabilizer salts can be as follows:
Phosphatsalze (E 339, E 450a-c), beispielsweise Natriumhydrogenphosphat und/oder Natriumpyro-phosphat. Phosphate salts (E 339, E 450a-c), for example sodium hydrogen phosphate and / or sodium pyrophosphate.
In weiterer Ausgestaltung der Erfindung kann die in dieser Grundmasse verwendete modifizierte Stärke eine chemisch modifizierte Wachsmaisstärke, beispielsweise ein acetyliertes Distärkeadipat sein. Aus 25 der erwähnten Grundmasse kann ohne weiteres beispielsweise ein Vanille-Präparat mit Vanille-Aroma und gegebenenfalls mit Aromen und Farbstoffen E 101 und E 160 b oder ein Schokoladen-Präparat beispielsweise mit fettarmem Kakaopulver und gegebenenfalls mit Aromen und Stabilisator hergestellt werden. Entsprechendes gilt für andere Aromen, wie Nuss- oder Fruchtaromen, insbesondere jedoch für Bananen- oder Haselnussaromen. In a further embodiment of the invention, the modified starch used in this base mass can be a chemically modified waxy maize starch, for example an acetylated distarch adipate. From 25 of the above-mentioned base mass, for example, a vanilla preparation with a vanilla aroma and optionally with flavors and colorants E 101 and E 160 b or a chocolate preparation with, for example, low-fat cocoa powder and optionally with flavors and stabilizer can be produced. The same applies to other flavors, such as nut or fruit flavors, but especially for banana or hazelnut flavors.
30 Die Grundmasse kann selbstverständlich mit Zucker oder vorzugsweise im Hinblick auf eine Anwendung für Diabetiker mit Fruktuose und/oder Aspartam gesüsst werden. 30 The basic mass can of course be sweetened with sugar or preferably with a view to its use for diabetics with fructose and / or aspartame.
In den folgenden Beispielen wird die Zuammensetzung in Gewichtprozenten - mit einer Toleranz von z.B. 10% - von zwei pulverförmigen Dessert-Produkten angegeben: In the following examples, the composition in percent by weight - with a tolerance of e.g. 10% - given by two powdered dessert products:
35 Beispiel 1: Vanille-Pulver 35 Example 1: Vanilla powder
A) A)
Aufschlagmittel Foaming agents
38,0% 38.0%
B) B)
Geliermittel (Carrageen) Gelling agent (carrageenan)
3,5% 3.5%
C1) C1)
Natriumhydrogenphosphat Sodium hydrogen phosphate
0,7% 0.7%
C2) C2)
tetra-Natriumpyrophosphat tetra sodium pyrophosphate
1,2% 1.2%
D) D)
modifizierte Stärke modified starch
7,0% 7.0%
Magermilchpulver Skimmed milk powder
29,445% 29.445%
Fruktose Fructose
18,0% 18.0%
Aspartam Aspartame
0,21% 0.21%
Vanille-Aroma, natürlich Vanilla aroma, of course
1,9% 1.9%
Riboflavin (Farbstoff) Riboflavin (dye)
0,03% 0.03%
Annatto (Farbstoff) Annatto (dye)
0,015% 0.015%
60 60
65 65
3 3rd
5 5
10 10th
15 15
20 20th
25 25th
30 30th
35 35
40 40
45 45
50 50
55 55
60 60
65 65
CH 685 590 A5 CH 685 590 A5
Beispiel 2: Schokolade-Pulver Example 2: Chocolate powder
A) A)
Aufschlagmittel Foaming agents
32,0% 32.0%
B) B)
Geliermittel (Carrageen) Gelling agent (carrageenan)
3,3% 3.3%
C1) C1)
Natriumhydrogenphosphat Sodium hydrogen phosphate
0,7% 0.7%
C2) C2)
tetra-Natriumpyrophosphat tetra sodium pyrophosphate
1,2% 1.2%
D) D)
modifizierte Stärke modified starch
10,0% 10.0%
Magermilchpulver Skimmed milk powder
10,55% 10.55%
Fruktose Fructose
18,0% 18.0%
entfettetes Kakaopulver defatted cocoa powder
20,0% 20.0%
Guarkernmehl Guar gum
2,0% 2.0%
Aspartam Aspartame
0,35% 0.35%
Schokoladen-Aroma Chocolate aroma
1,9% 1.9%
Dabei können für beide Pulversorten dieselben, lagermässig gehaltenen Zusammensetzungen für das Aufschlagmittel, das Geliermittel, die Stabilisatorsalze und die modifizierte Stärke verwendet werden, die somit eine Grundmasse bzw. ein Grundprodukt darstellen, aus dem verschiedene Sorten von hochqualitativen Nachspeisen hergestellt werden können, wobei ein solches Grundprodukt mit anderen Zusätzen beliebig verdünnt werden kann, und zwar grundsätzlich ohne Änderung der Zusammensetzung des Grundproduktes. The same, stored compositions for the whipping agent, the gelling agent, the stabilizer salts and the modified starch can be used for both types of powder, which thus represent a basic mass or a basic product from which different types of high-quality desserts can be produced, one of which Base product can be diluted as desired with other additives, and basically without changing the composition of the base product.
Die Zubereitung der Desserts aus Vanille oder Schokolade kann wie folgt erfolgen: Vanilla or chocolate desserts can be prepared as follows:
Mousse: Mousse:
Dosierung: 18 g (VA gehäufte Esslöffel) pro dl (100 ml) Milch. Dosage: 18 g (VA heaping tablespoons) per dl (100 ml) milk.
Zubereitung: Pulver in möglichst kalte Milch einrühren und ca. 3 Minuten mit Elektro-Handrührgerät auf höchster Stufe aufschlagen. Preparation: Stir the powder into milk that is as cold as possible and beat for approx. 3 minutes at the highest level with an electric hand mixer.
Kochpuddina: Cooking puddina:
Dosierung: 12 g (1 gehäufter Esslöffel) pro dl (100 ml) Milch. Dosage: 12 g (1 heaping tablespoon) per dl (100 ml) milk.
Zubereitung: Pulver in die Milch geben, unter ständigem Rühren kurz, beispielsweise 1 Minute, aufkochen, in Förmchen füllen und möglichst schnell abkühlen. Der Pudding ist nach vollständigem Erkalten sturzfähig. Preparation: Pour the powder into the milk, bring to the boil briefly, for example for 1 minute, while stirring constantly, pour into molds and cool as quickly as possible. The pudding is fallable after it has cooled completely.
Kochcreme: Cooking cream:
Zubereitung: wie Kochpudding; nach dem Erkalten Hautschicht entfernen und den Pudding cremig rühren. Preparation: like cooking pudding; after cooling, remove the skin layer and stir the pudding until creamy.
Creme Kalt; Cream cold;
Dosierung: 18 g (VA gehäufter Esslöffel) pro dl (100 ml) Milch. Dosage: 18 g (VA heaping tablespoons) per dl (100 ml) milk.
Zubereitung: Pulver in die Milch mit Elektro-Handrührgerät (niedrigste Stufe) einrühren und etwa 10-15 Minuten stehenlassen. Preparation: Stir the powder into the milk with an electric hand mixer (lowest setting) and let it stand for about 10-15 minutes.
4 4th
CH 685 590 A5 CH 685 590 A5
10 10th
15 15
20 20th
25 25th
30 30th
35 35
40 40
45 45
50 50
Bs: Bs:
Zubereitung: wie Mousse; in kleine Formen geben und einfrieren. Preparation: like mousse; Put in small molds and freeze.
Die erfindungsgemässen Zusammensetzungen ergeben eine ausgezeichnete Verträglichkeit der Rohstoffe untereinander, insbesondere beim Erhitzen bzw. Kochen, so dass dadurch Koagulationen, Trennungen usw. vermieden werden, was üblicherweise ein grosses Problem darstellt. The compositions according to the invention result in excellent compatibility of the raw materials with one another, in particular when heating or boiling, so that coagulation, separations etc. are avoided as a result, which is usually a major problem.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH992/93A CH685590A5 (en) | 1993-03-31 | 1993-03-31 | Dry dessert powders of high stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH992/93A CH685590A5 (en) | 1993-03-31 | 1993-03-31 | Dry dessert powders of high stability |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH685590A5 true CH685590A5 (en) | 1995-08-31 |
Family
ID=4199938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH992/93A CH685590A5 (en) | 1993-03-31 | 1993-03-31 | Dry dessert powders of high stability |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH685590A5 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1810579A1 (en) * | 2006-01-20 | 2007-07-25 | Kraft Foods Holdings, Inc. | Thickening system for products prepared with milk |
| NL2001576C2 (en) * | 2008-05-14 | 2009-11-17 | Friesland Brands Bv | Whipping composition. |
-
1993
- 1993-03-31 CH CH992/93A patent/CH685590A5/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1810579A1 (en) * | 2006-01-20 | 2007-07-25 | Kraft Foods Holdings, Inc. | Thickening system for products prepared with milk |
| US7758906B2 (en) | 2006-01-20 | 2010-07-20 | Kraft Foods Global Brands Llc | Thickening system for products prepared with milk |
| NL2001576C2 (en) * | 2008-05-14 | 2009-11-17 | Friesland Brands Bv | Whipping composition. |
| EP2119364A1 (en) * | 2008-05-14 | 2009-11-18 | Friesland Brands B.V. | Whippable composition |
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