INSTANT CREAM FOR USE IN PASTRIES, CONTAINING ATOMISED PEA STARCH

Abstract

The present invention relates to the use of native pea starch precooked by atomisation for the production of creams for pastries.

Claims

1-11. (canceled)

12. A use of a leguminous plant starch, in particular of a native pea starch, precooked by atomization for the production of pastry creams.

13. The use according to claim 12, wherein the native leguminous plant starch precooked by atomization is introduced into a pastry cream formula containing a starch component to substitute 15 to 35% by weight, preferably 20 to 30% by weight, of said starch component.

14. The use according to claim 13, wherein the starch component is waxy corn starch or potato starch.

15. The use according to claim 14, wherein the potato starch component is precooked phosphate-cross-linked and acetate-stabilized potato starch.

16. A pastry cream composition containing a starch component comprising the native leguminous plant starch precooked by atomization and at least one starch other than a leguminous plant starch.

17. The composition according to claim 16, wherein 15 to 35% by weight, preferably 20 to 30% by weight of the starch component consists of the native leguminous plant starch precooked by atomization.

18. The composition according to claim 17, wherein the starch other than a leguminous plant starch is waxy corn starch or potato starch.

19. The composition according to claim 18, wherein the substituted potato starch is phosphate-cross-linked and acetate-stabilized potato starch.

20. A method for preparing a pastry cream comprising a starch component, wherein 15 to 35% by weight, preferably 20 to 30% by weight of the starch component of the pastry cream formula is substituted with native leguminous plant starch precooked by atomization.

21. The method according to claim 20, wherein the starch component of the pastry cream is waxy corn starch or potato starch.

22. The method according to claim 21, wherein the potato starch is phosphate-cross-linked and acetate-stabilized potato starch.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0120] Other features, details and advantages will appear from reading the following detailed description, and by analyzing the appended drawings in which:

[0121] FIG. 1 shows the Brookfield viscosity in mPa.Math.s between 0 and 24 h for different pastry creams analyzed in example 2.

EXAMPLES

Example 1: Preparation of the Pea Starches Precooked by Atomization

[0122] The pea starches are precooked by atomization in a multi-effect atomizer tower (of MSD or NIRO type) with the fines being recycled in the vibrating fluidized bed fitted with a single steam cooking nozzle, the product obtained is then sieved to eliminate any agglomerates.

[0123] An equivalent procedure is carried out for the products based on native potato starch (to obtain the control ATOMIZED STARCH 18 bar) or based on cross-linked/phosphate-stabilized/hydroxypropyl potato starch, sold by the Applicant company under the brand name CLEARAM® PR 05 10 (to obtain the control PR 05 10 ATOMIZED 24 bar).

[0124] The details of the parameters are presented in the following table for the production of the ATOMIZED PEA STARCH 16 bar and 18 bar:

TABLE-US-00001 TABLE 1 ATOMIZED PEA ATOMIZED PEA STARCH STARCH 16 bar 18 bar Preparation of the pea starch milk Starch milk (% solids) 30 30 Temperature of the starch milk (° C.) 20 20 Operating parameters of the atomizer Spraying system SK nozzle 46*28 46*28 Vapor pressure (bar) 16 18 Vapor flow rate (kg/h) 148 165 Atomization pressure (bar) 117 115 Starch milk flow rate (kg/h) 940 940 Upstream air flow rate (Nm3/h) 18,000 18,000 Upstream air temperature (° C.) 155 155 Static bed air flow rate (Nm3/h) 6000 65 Static bed air temperature (° C.) 90 90 Air temperature tower outlet (° C.) 72 75 Vibrating fluidized bed air flow rate 5500 5500 (Nm3/h) Vibrating fluidized bed air 15 15 temperature (° C.) Outlet of the atomizer tower 600 μm 600 μm Sieving

Example 2: Analyses of the Pastry Creams Produced

[0125] First pastry creams are produced with the starch without mixing.

[0126] Macroscopic observations made at t0 and at t.sub.24 h at 4° C.

[0127] At t0

TABLE-US-00002 TABLE 2 Reference Starch Visual characteristics A PASELLI ™ BC Short texture B PREGEFLO ® PJ20 Short texture C ATOMIZED STARCH 18 bar Long, very elastic texture D PR 50 10 ATOMIZED 24 bar Long, elastic texture E ATOMIZED PEA STARCH 18 bar Long, very elastic texture

[0128] At t.sub.24 h at 4° C.

TABLE-US-00003 TABLE 3 Reference Starch Visual characteristics A PASELLI ™ BC Gelled, melt-in-the-mouth texture B PREGEFLO ® PJ20 Gelled, melt-in-the-mouth texture C ATOMIZED STARCH 18 bar Very long, very elastic texture, not very gelled D PR 50 10 ATOMIZED 24 bar Quite thin, long, elastic texture E ATOMIZED PEA STARCH Brittle gel, highly gelled, not 18 bar melt-in-the-mouth PREGEFLO ® PJ 20 gives a slightly less gelled pastry cream than PASELLI ™ BC. ATOMIZED STARCH 18 bar gives relatively unsuitable results, with a long and elastic texture and no retrogradation after 24 h.

[0129] After storing overnight, the ATOMIZED PEA STARCH 18 bar gels too strongly.

[0130] By virtue of these first results, it seemed beneficial to test the incorporation of pea in the standard solution PREGEFLO® PJ20 to improve the texture of the pastry cream.

[0131] Mixtures were thus made with PREGEFLO® PJ20 and the ATOMIZED PEA STARCH 16 and 18 bar, with 10 mixtures being made containing 10, 20, 30, 40, and 50% weight/weight of substitution of PREGEFLO® PJ20 with the ATOMIZED PEA STARCH (16 and 18 bar).

[0132] Macroscopic observations at t0 and at t.sub.24 h at 4° C.

[0133] The observation scale is as follows:

“−” lack of elasticity or gelling
“++++”: for elasticity: optimal performance; for gelling: too high, brittle gel
“+”, “++”, “+++” reflect intermediate amplitudes.

TABLE-US-00004 TABLE 4 Elasticity at Gelling at t.sub.24 h at Substitution of PREGEFLO ® PJ 20 t0 +4° C. 10% ATOMIZED PEA STARCH 16 bar − + 20% ATOMIZED PEA STARCH 16 bar − ++ 30% ATOMIZED PEA STARCH 16 bar + +++ 40% ATOMIZED PEA STARCH 16 bar ++ ++++ 50% ATOMIZED PEA STARCH 16 bar +++ ++++ 10% ATOMIZED PEA STARCH 18 bar − + 20% ATOMIZED PEA STARCH 18 bar + ++ 30% ATOMIZED PEA STARCH 18 bar ++ +++ 40% ATOMIZED PEA STARCH 18 bar +++ ++++ 50% ATOMIZED PEA STARCH 18 bar ++++ ++++

[0134] A very good gelled texture of pastry cream appears with the mixture of PREGEFLO® PJ20+30% ATOMIZED PEA STARCH 16 and 18 bar. Moreover, the elasticity of these creams containing 30% pea starch is acceptable.

[0135] For greater percentages of pea, the gelling is too great and the elasticity becomes unacceptable.

[0136] Substituting part of the PREGFLO® PJ20 with ATOMIZED PEA STARCH therefore does indeed appear to correct the flaws of the pastry cream produced with PREGEFLO PJ20 alone.

[0137] These macroscopic observations will be validated with Brookfield viscosity measurements.

[0138] First viscosity measurements are taken at t.sub.24 h at +4° C. on pastry creams prepared with different starches without mixing.

[0139] The values obtained for the ATOMIZED PEA STARCH 16 bar or 18 bar, PREGEFLO® and PASELLI™ BC are thus compared.

[0140] The values measures are:

[0141] ATOMIZED PEA STARCH 18 bar: 900,000 mPa.Math.s

[0142] ATOMIZED PEA STARCH 16 bar: 600,000 mPa.Math.s

[0143] PREGEFLO® PJ20: 160,000 mPa.Math.s

[0144] PASELLI™ BC: 150,000 mPa.Math.s.

[0145] This thus gives the behavior observed for pastry creams when a single type of starch is used as ingredient.

[0146] The measurements were then taken on pastry creams prepared with a mixture of PREGEFLO® PJ20 and ATOMIZED PEA STARCH 16 bar or 18 bar.

[0147] After 24 h of storage, it is observed that the mixtures with 20 and 30% ATOMIZED PEA STARCH 18 bar give pastry creams having viscosities which are virtually the same and close to that of PASELLI™ BC.

[0148] Whereas the substitution at 40 and 50% leads to viscosities which are much too high. At 10% incorporation, the viscosity is lower than that of PREGEFLO® PJ 20, which is not the desired effect.

[0149] For the ATOMIZED PEA STARCH 16 bar, the viscosities after 24 h are all the same, except for the mixture containing 50%, for which the viscosity is higher.

[0150] Comparing the mixtures with ATOMIZED PEA STARCH 18 bar at 20 and 30% substitution and the mixture with ATOMIZED PEA STARCH 16 bar at 30% substitution, similar viscosities are observed.

[0151] The textures are gelled but remain melt-in-the-mouth.

[0152] The most suitable mixtures are therefore indeed:

[0153] PJ20+20% ATOMIZED PEA STARCH 18 bar

[0154] PJ20+30% ATOMIZED PEA STARCH 18 bar

[0155] PJ20+30% ATOMIZED PEA STARCH 16 bar

[0156] Very good properties are observed under cold conditions for these mixtures.

[0157] As for the beating tests, they demonstrate the good behavior of the pastry creams prepared with the mixtures.