US 4,592,919 AGrant
Souffle Compositions
Issue Date:1986-06-03
•5 Claims
Abstract
Dry souffle compositions having malto/Dextrin and Zanthan gum and wherein the resulting soufflees have an improved foam structure.
Metadata
Assignee
- Sandoz, Inc.
Inventor
- William C. Winters
Application Information
Application Number:US 6875254
Filing Date:1984-12-28
Priority Date:1984-12-28
Art Unit:132
Classifications
IPC:
A23L 1187A23L 132
Field of Search:
426568;578;564;658
Patent Drawings
This patent does not have any drawings.
Description
The invention relates to souffle compositions. In one particular aspect it relates to instant souffle compositions.
Prior art souffle compositions (under food service conditions) have been unable to hold up for an extended length of time after baking, without collapse of the foam structure. The prior art souffle compositions must be served directly after baking to avoid collapse of the foam structure during cooling. The souffle compositions of this invention provide foam structures that hold up for an extended length of time under food service conditions.
The souffle compositions of this invention may be dry mixes to which water or skim milk and flavoring ingredients may be added. The souffle dry mixes may have the following compositions
The souffle dry mixes may have the following preferred compositions
The souffle dry mixes may have the following most preferred compositions.
(1) Spray dried egg white solids
Henningsen Foods, Inc.
Omaha, NE
(2) Sanna, Inc., Nesper, WI
NDX-112V
Partially Hydrogenated Soy Oil,
Lactose, Sodium Caseinate,
Dipotassium Phosphate, Sodium
Silicoaluminate
(3) National Starches N-50B
(4) Corn syrup Solids, Grain Processing Corp.
(5) High Mol.WT Natural Polysaccharide from Xanthomonas Compestris, Kelco Div. of Merck & Co.
A souffle preparation may be prepared from the base souffle dry mixes of this invention as follows;
(1) Souffle base mix is combined with fluid skim milk and whipped until soft peaks form.
(2) Flavoring ingredients are blended into the base mix-milk mixture.
(3) The mixture is portioned into containers and baked.
Souffle's may be prepared using the souffle dry mix composition of this invention in conventional or convection ovens, or a water bath. Oven temperatures may be about 350.degree. F. for a conventional oven, and about 300.degree. F. for a convection oven. Oven times may be from about 25-70 minutes for a conventional oven, and from about 20-50 minutes for a convection oven, depending on pan or dish size used. Additional times of 10-20 minutes may be added for bake time in water baths.
Various flavoring agents may be used with the souffle dry mix compositions of this invention. Entree flavoring agents may include, for example, cheese, spinach, chicken or tuna. Dessert flavoring agents may include, for example, chocolate, strawberry, orange or raspberry.
Examples 1-6
In these examples various entree and dessert souffles are prepared as follows;
Examples 1 and 2 are base souffle dry mix compositions prior to the addition of milk and flavoring ingredients.
Claims
What is claimed is:
1. A souffle dry mix composition comprising, Egg White Solids 20-40% Powdered Vegetable Shortening 25-50% Modified Food Starch 8-12% Malto/Dextrin 5-15% Dextrose 0-15% Sucrose 0-15% Salt 0-3% Lactic Acid Powder 0-3% Potassium Bitartrate 0.5-2.5%, and Xanthan Gum 0.5-1.0%. ______________________________________
2. The souffle dry mix composition of claim 1 comprising, Egg White Solids 25-35% Powdered Vegetable Shortening 25-45% Modified Food Starch 9-11% Malto/Dextrin 8-12% Dextrose 0-10% Sucrose 0-10% Salt 0-2.75% Lactic Acid Powder 0-2.5% Potassium Bitartrate 0.5-2.0%, and Xanthan Gum 0.6-0.9%. ______________________________________
3. The souffle dry mix composition of claim 2 comprising, Egg White Solids 24.14-33.60% Powdered Vegetable Shortening 29.29-44.26% Modified Food Starch 10.46-10.61% Malto/Dextrin 9.61-9.72% Dextrose 0-9.24% Sucrose 0-9.61% Salt 0-2.64% Lactic Acid Powder 0-2.43% Potassium Bitartrate 0.85-1.57%, and Xanthan Gum 0.79-0.82%. ______________________________________
4. A souffle product comprising, a dry mix composition of claim 1, skim milk and flavoring ingredients.
5. A method of preparing a souffle product comprising, (1) combining a souffle dry mix of claim 1 with skim milk and whipping the mixture until soft peaks of souffle foam form, (2) blending flavoring ingredients into the blend of step 1, and (3) portioning the mixture of step 2 into containers and baking to form the souffle.