GB2116414A - Instant rice pudding mix - Google Patents
Instant rice pudding mix Download PDFInfo
- Publication number
- GB2116414A GB2116414A GB08306636A GB8306636A GB2116414A GB 2116414 A GB2116414 A GB 2116414A GB 08306636 A GB08306636 A GB 08306636A GB 8306636 A GB8306636 A GB 8306636A GB 2116414 A GB2116414 A GB 2116414A
- Authority
- GB
- United Kingdom
- Prior art keywords
- weight
- pudding mix
- instant rice
- rice pudding
- powder
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 235000011962 puddings Nutrition 0.000 title claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000008187 granular material Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 239000005862 Whey Substances 0.000 claims abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 3
- 239000008139 complexing agent Substances 0.000 claims abstract description 3
- 230000001681 protective effect Effects 0.000 claims abstract description 3
- 235000013339 cereals Nutrition 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000002960 lipid emulsion Substances 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical group [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000001099 ammonium carbonate Substances 0.000 claims description 2
- 235000012501 ammonium carbonate Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 5
- 239000007789 gas Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 238000000641 cold extrusion Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000011932 dessert puddings Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
An instant rice pudding mix comprises a mixture of a powder comprising 15 to 35% by weight of a finely divided sugar, 25 to 40% by weight of a starch, 5 to 20% by weight of a finely divided fat; 5 to 25% by weight of a dried skim-milk powder; up to 3% by weight of an emulsifier and 0 to 4% by weight of an edible gum; and granules formed by the extrusion of a dough formed from 87 to 100% by weight of rice flour, up to 4.0% by weight of a starch- complexing agent, up to 5% by weight of an aerating agent and up to 4.0% of dried skim milk powder and/or dried whey powder mixed with a proportion of water sufficient to produce an extrudable dough. The pudding mix of the invention may conveniently be made up by the addition of hot or boiling water to produce a product having the texture of a traditional rice pudding. The pudding mix of the invention may be packed in pouches, envelopes or other protective cartons which afford moisture-barrier features.
Description
SPECIFICATION
Instant rice pudding mix
The present invention relates to an instant rice pudding mix and, in particular, to a rice pudding mix which, when mixed with hot or boiling water rehydrates rapidly to provide a dessert pudding with the texture and appearance of a traditional rice pudding.
European Patent Specification No. 0016649 (Application No. 80300890.3) describes a process for producing a reformed rice product by the cold extrusion of a dough formed from a composition comprising a mixture of pregelatinised and ungelatinised flour, sodium chloride and fat in powder form, to obtain simulated rice grains and then drying the simulated rice grains at an elevated temperature.
The reformed rice product produced in this manner rehydrates in water in about three minutes and the time required for the preparation of a simulated rice from such a product is thus significantly reduced.
We have now developed an instant rice pudding mix which is a mixture of granules preformed from rice flour by extrusion and a powder containing a starch which provides the overall body of the pudding on rehydration of the pudding mix with hot or boiling water. An instant rice pudding mix of this type would not, however, be formed from the reformed rice product disclosed in European Patent Specification No.
0016649.
Accordingly, the present invention provides an instant rice pudding mix which comprises a mixture of a powder comprising 15 to 35% by weight of a finely divided sugar, 25 to 40% by weight of a starch, 5 to 20% by weight of a finely divided fat: 5 to 25% by weight of a dried skimmilk powder; up to 3% by weight of an emulsifier and 0 to 4% by weight of an edible gum and granules formed by the extrusion of a dough formed from 87 to 100% by weight of rice flour, up to 4.0% by weight of a starch-complexing agent, up to 5% by weight of an aerating agent and up to 4.0% by weight of dried skim-milk powder and/or dried whey powder mixed with a proportion of water sufficient to produce an extrudable dough.
The rice pudding mix of the present invention preferably comprises from 55 to 80% by weight of the powder and from 20 to 45% by weight of the granules.
The finely divided sugar which is used in the pudding mix of the invention may be glucose, corn syrup solids, fructrose or most preferably, sucrose.
Artificial sweetening aids may be included in the composition, if desired.
The starch which is used in the pudding mix of the invention is preferably waxy rice starch. The starch is a powder, 99% by weight of which passes through a 105 micron sieve.
The finely divided fat used in the pudding mix of the invention can preferably be provided by the use of a spray-dried fat emulsion which includes the emulsifier component therein.
The edible gum used in the pudding mix of the invention is preferably guar gum of xanthan gum.
The granules may be formed by the extrusion of the dough at an elevated temperature preferably in the range of from 700 to 1 400C. The granules are dried in a manner known per se, for example by air drying or microwave heating at an elevated temperature. Alternatively and preferably, a thick rope may be extruded which is then dried as described above and subsequently reduced in size to granules. The granules preferably have the size and appearance of rice grains (i.e. about 2mm - 4mm).
The rice flour used in the formation of the granules is preferably formed by the grinding of
long grain rice, although rices with other grain
lengths may be used.
The dough may contain up to 5% by weight of an aerating agent which will release a gas during extrusion to develop an aerated structure. Suitable gas forming agents include sodium bicarbonate,
ammonium carbonate, solid carbon dioxide and baking powder, which is the preferred aerating agent. In an alternative embodiment of the invention the aerating agent may be omitted from the composition or the amount thereof
significantly reduced if a gas such as carbon
dioxide or nitrogen is injected into the dough
during the extrusion process to provide the dough
with an aerated structure.
Flavouring and colouring materials may be
included in the rice pudding mix, as desired, as an
ingredient of either or both components.
The present invention is further illustrated by the following Example.
Example
A dough was formed by the addition of 28% by weight of water to the following dry mixture of
ingredients.
Medium grain rice flour 97.1 5% Baking Powder 2.00%
Glyceryl monostearate 0.75% Xanthangum 0.10%
This dough was extruded at a temperature of 660C through a single screw extruder to form a rope which was dried at 1 21 0C in an air-flow oven for 20 minutes. The dried extrudate was then comminuted to form granules of the size and appearance of rice grains.
A powder was formed by blending the following dry ingredients.
Pulverised sucrose 25.00%
Waxy rice starch 33.00%
Dried fat emulsion 32.00%
Dried skim-milk powder 8.50%
Colour and Flavouring 1.50%
A pudding mix was prepared by compounding 20% by weight of the granules with 80% by weight of the powder.
The rice pudding mix of the invention is typically made-up by the addition of 430 ml of hot (minimum temperature 800C) or boiling water to 100 grams of the mix. The texture of the product is typical of that of a traditional rice pudding. This would not be achieved by the separate addition of hot or boiling water to each of the granules and powder components and subsequently combining them, since the grains would then lose their discrete nature.
The rice pudding mix of the present invention may be packed in pouches, envelopes and other protective cartons which afford moisture-barrier features.
Claims (11)
1. An instant rice pudding mix which comprises a mixture of a powder comprising 1 5 to 35% by weight of a finely divided sugar, 25 to 40% by weight of a starch, 5 to 20% by weight of a finely divided fat; 5 to 25% by weight of dried skim-milk powder; up to 3% by weight of an emulsifier and 0 to 4% by weight of an edible gum; and granules formed by the extrusion of a dough formed from 87 to 100% by weight of rice flour, up to 4.0% by weight of a starch-complexing agent, up to 5% by weight of an aerating agent and up to 4.0% by weight of dried skim-milk powder and/or dried whey powder mixed with a proportion of water
sufficient to produce an extrudable dough.
2. An instant rice pudding mix as claimed in claim 1 which comprises from 55 to 80% by weight of the powder and from 20 to 45% by weight of the granules.
3. An instant rice pudding mix as claimed in claim 1 or claim 2 wherein the finely divided sugar is glucose, corn syrup solids, fructose or sucrose.
4. An instant rice pudding mix as claimed in any one of the preceding claims wherein the starch is waxy rice starch.
5. An instant rice pudding mix as claimed in any one of the preceding claims wherein the finely divided fat is a spray-dried fat emulsion which includes the emulsifier therein.
6. An instant rice pudding mix as claimed in any one of the preceding claims wherein the edible gum is guar gum or xanthan gum.
7. An instant rice pudding mix as claimed in any one of the preceding claims wherein the rice flour used in the formation of the granules is formed by the grinding of the long grain rice.
8. An instant rice pudding mix as claimed in any one of the preceding claims wherein the starchcomplexing agent is glyceryl monostearate.
9. An instant rice pudding mix as claimed in any one of the preceding claims wherein the aerating agent is sodium bicarbonate, ammonium carbonate, solid carbon dioxide or baking powder
10. An instant rice pudding mix substantially as hereinbefore described with reference to the
Example.
11. An instant rice pudding mix as claimed in any one of the preceding claims which is packed in a pouch or an envelope or another protective carton which affords moisture-barrier features.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08306636A GB2116414B (en) | 1982-03-12 | 1983-03-10 | Instant rice pudding mix |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8207231 | 1982-03-12 | ||
| GB08306636A GB2116414B (en) | 1982-03-12 | 1983-03-10 | Instant rice pudding mix |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8306636D0 GB8306636D0 (en) | 1983-04-13 |
| GB2116414A true GB2116414A (en) | 1983-09-28 |
| GB2116414B GB2116414B (en) | 1986-03-19 |
Family
ID=26282232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08306636A Expired GB2116414B (en) | 1982-03-12 | 1983-03-10 | Instant rice pudding mix |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2116414B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2145319A (en) * | 1983-07-27 | 1985-03-27 | Gen Foods Corp | Rehydratable rice product |
| CN1041457C (en) * | 1993-02-18 | 1998-12-30 | 蓬塔穆松公司 | Piping element for burried conduit, corresponding burried conduit, and method for protecting said piping element |
| EP1208753A2 (en) * | 2000-11-21 | 2002-05-29 | Kraft Foods Holdings, Inc. | Refrigerated ready to eat aseptically produced rice pudding |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1474394A (en) * | 1973-06-21 | 1977-05-25 | Isochem Sa | Processes for cooking extruding and expanding food mixtures |
| GB1534101A (en) * | 1975-02-24 | 1978-11-29 | Staley Mfg Co A E | Edible starch product for tapioca-style puddings |
| GB2031260A (en) * | 1978-09-07 | 1980-04-23 | Gen Foods France | Dessert preparation |
| EP0016649A1 (en) * | 1979-03-22 | 1980-10-01 | Unilever Plc | Reformed rice product and process for producing it |
-
1983
- 1983-03-10 GB GB08306636A patent/GB2116414B/en not_active Expired
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1474394A (en) * | 1973-06-21 | 1977-05-25 | Isochem Sa | Processes for cooking extruding and expanding food mixtures |
| GB1534101A (en) * | 1975-02-24 | 1978-11-29 | Staley Mfg Co A E | Edible starch product for tapioca-style puddings |
| GB2031260A (en) * | 1978-09-07 | 1980-04-23 | Gen Foods France | Dessert preparation |
| EP0016649A1 (en) * | 1979-03-22 | 1980-10-01 | Unilever Plc | Reformed rice product and process for producing it |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2145319A (en) * | 1983-07-27 | 1985-03-27 | Gen Foods Corp | Rehydratable rice product |
| CN1041457C (en) * | 1993-02-18 | 1998-12-30 | 蓬塔穆松公司 | Piping element for burried conduit, corresponding burried conduit, and method for protecting said piping element |
| EP1208753A2 (en) * | 2000-11-21 | 2002-05-29 | Kraft Foods Holdings, Inc. | Refrigerated ready to eat aseptically produced rice pudding |
| EP1208753A3 (en) * | 2000-11-21 | 2003-06-04 | Kraft Foods Holdings, Inc. | Refrigerated ready to eat aseptically produced rice pudding |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2116414B (en) | 1986-03-19 |
| GB8306636D0 (en) | 1983-04-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |