Thermostable creme
AssigneeFrito-Lay, Inc.
InventorsJiann-Yuh Chen, Dennis W. Koerner
Life of this patent
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Abstract
Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion; aerating the dispersion; and cooking the dipersion. These cremes exhibit excellent texture while offering the advantages of an extended shelf life.
Claims36
A thermostable edible creme having a water activity of about 0.7 or less which is produced by the process which comprises dispersing a hydrocolloid in corn syrup thereby forming a colloidal dispersion;
- dispersing in the colloidal dispersion albumin and a modified starch selected from the group consisting of pre-gelatinized starches, non-gelatinized cold water hydratable starches and non-gelatinized starches having a Brabender viscosity from about 100 to about 500 Brabender units, wherein the dispersion comprises from about 50 to about 90 percent by weight of corn syrup, from about 0.5 to about 4 percent by weight of hydrocolloid, from about 2 to about 6 percent by weight of modified starch, and from about 0.1 to about 5 percent by weight of albumin;
- aerating the dispersion;
- and cooking the dispersion for about five minutes to one hour at a temperature of from about 60.degree. C. to 80.degree. C.
A cooked aerated thermostable edible creme comprising a colloidal dispersion containing from about 50 to about 90 percent by weight of corn syrup, from about 2 to about 6 percent by weight of a modified starch selected from the group consisting f pre-gelatinized and non-gelatinized starches, from about 0.5 to about 4 percent by weight of a hydrocolloid, and from about 0.1 to about 5 percent by weight of albumin, which creme exhibits a water activity of 0.7 or less.
A shelf-stable comestible product comprising a cooked dough containing, as a filling material, a cooked aerated thermostable edible creme comprising a colloidal dispersion containing from about 50 to about 90 percent by weight of corn syrup, from about 2 to about 6 percent by weight of a modified starch selected from the group consisting of pre-gelatinized and non-gelatinized starches, from about 0.5 to about 4 percent by weight of a hydrocolloid, and from about 0.1 to about 5 percent by weight of albumin, which creme exhibits a water activity of 0.7 or less.
Dependencies are inferred from the claim text.