CS258615B1 - Loose mixture for creams and fillings - Google Patents

Abstract

A loose mixture consisting of 25 to 40 parts by weight of heat-modified wheat starch, 5 to 20 parts by weight of enzymatically degraded starch, 15 to 50 parts by weight of powdered sugar, 10 to 35 parts by weight of dried milk products, 0.05 to 2.0 parts by weight of high-weight colloid, 0.05 to 0.2 parts by weight of parts of food coloring and from 0.5 to 2.0 parts by weight of aromatic] food additive. The finished cream or filling is prepared by mixing 100 mass. parts loose] mixtures with 140 to 180 wt. diets of water and a suitable proportion of butter or vegetable fat. The cream prepared in this way can be further adjusted by adding cocoa, kernels, fruit and the like.

Description

The invention relates to a free-flowing composition for the preparation of creams and fillings.

Instant mixtures for the production of creams and puddings are prepared most often by mixing the individual components, mainly native starch, sugar, fat, emulsifiers and inorganic salts, and then heat treating the mixture in a wet state. After drying and grinding, a free-flowing mixture is obtained which rehydrates in cold water (PAT USA 4440794). An important feature is the mutual ratio of the individual components in the mixture.

Another method of making instant blends is to separate the starch component, most often by chemical means, followed by greasing and dry blending with other components. The instant compositions currently used require a relatively precise fraction of the starch fraction, and the sugar according to the particle size of e.g. the fraction of the starch fraction with particles greater than 88 micrometers shall not be greater than 3% by weight. the percentage by weight of sugar with particles less than 74 micrometres must be at least 90% by weight. % (PAT US 4438148, PAT US 4469712). Other methods of preparation require the use of mixtures of emulsifiers, mono and diglycerides to achieve the desired properties (PAT USA 4504512).

The above-mentioned drawbacks are overcome by the free-flowing composition for the preparation of creams and fillings according to the invention, which is based on the preparation of a free-flowing composition according to the recipe of wheat, heat-modified starch containing 30 wt. % of sucrose, from potato, enzymatically degraded starch with an encapsulation degree of DE 5-7 wt. % Of powdered sugar without specific grain size requirements, dried dairy products, high viscosity colloid dye and flavor, optionally surfactants e.g. monoglycerides.

The base custard is prepared by mixing the instant mixture with a recipe of water for 2 to 3 minutes. The cream can be prepared by mixing butter or vegetable fat. This may be further modified by the addition of whipped cream, cocoa powder, ground coffee, fruit purées and jams, dried powdered fruit, compote or fresh fruit, fruit or sugar syrups, pulses, cooked cereals, chestnuts or mixtures of the above ingredients The conditioning ingredients are mixed simultaneously with the bulk composition according to the invention.

It is advantageous to prepare a larger amount of the free-flowing mixture in a dry state, from which a predetermined amount is weighed for the preparation of creams and fillings.

Example 1

A homogeneous bulk mixture is prepared by mixing the ingredients in the dry state:

parts by weight of thermally modified wheat starch with a content by weight of 30%. sucrose (AMYLIN PM 30) parts by weight of enzymatically degraded potato starch with a degree of saccharification of DE 5-7% by weight. (KMS-X) parts by weight of sucrose powdered parts by weight of skimmed-milk powder

1.5 parts by weight of carboxymethyl cellulose

1.5 parts by weight of arovanillin

Example 2

A homogeneous bulk mixture is prepared by mixing the ingredients in the dry state:

parts by weight of thermally modified wheat starch with a content by weight of 30%. sucrose (AMYLIN PM 30) parts by weight of enzymatically degraded potato starch with a degree of saccharification of DE 5-7% by weight. (KMS-X) parts by weight of sucrose powdered parts by weight of skimmed-milk powder

1.5 parts by weight of carboxymethylcellulose

The pudding composition is prepared by mixing 100 parts by weight of the bulk mixture according to Example 1 or 2 with 140 to 180 parts by weight of drinking water.

23 parts by weight of the bulk mixture according to Example 1 or 2, 38 parts by weight of 22-25 ° C water are weighed to prepare the butter butter base. After stirring for 1 to 2 minutes, 40.4 parts by weight of sliced, slightly softened butter are added to the blended mass. The mass is beaten in 2 to 3 minutes to a smooth cream which can be flavored with various ingredients as described above.

Claims (1)

A free-flowing mixture for the preparation of creams and fillings consisting of starch, sugar, dairy products, binding substances, coloring matter and flavoring, characterized in that it consists of 25 to 40 parts by weight of wheat heat-modified starch containing 25 to 35% by weight of sucrose; up to 20 parts by weight of enzymatically degraded potato starch, from 15 to 50 parts by weight of powdered sugar, from 10 to 35 parts by weight of milk products, from 0.05 to 2 parts by weight of high-yield colloid, from 0.05 to 0.2 parts by weight of the food coloring agent and up to 0.5 to 2 parts by weight of the flavoring food additive.