Method for preparing starch-thickened compositions
View Patent ↗Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
1. A method for forming a starch-based soft gel composition, the method comprising the steps of:
combining one or more eggs and one or more dairy ingredients, in a blender container to form a base mixture;
blending the base mixture at a speed of from about 20,000 to about 30,000 rpm until the base mixture reaches a desired temperature of from about 130° F. to about 210° F., wherein said step of blending comprises blending for from about 5 to about 6 minutes;
adding a root starch to the base mixture after the base mixture has reached the desired temperature, where the desired temperature is approximately the gelatinization temperature of the starch;
continuing blending for about one minute; and
cooling the mixture to form a soft gel composition.
2. The method of claim 1 , wherein the root starch comprises tapioca starch, potato starch, or a combination thereof.
3. The method of claim 2 , wherein the gelatinization temperature is about 170° F.
4. The method of claim 1 , wherein said step of combining further comprises combining sugar.
5. The method of claim 1 , wherein said step of continuing blending further comprises adding one or more of vanilla and other volatile flavorings.
6. The method of claim 1 , wherein said step of blending comprises blending for about five minutes.
7. The method of claim 1 , wherein said step of combining further comprises combining one or more of butter, margarine, flour, salt, fruit juice, water, flavoring, and spice.
8. The method of claim 1 , wherein said soft gel composition is homogeneous.
9. A method of forming a starch-based soft gel composition, the method comprising:
creating a base mixture with at least one dairy ingredient and at least one other ingredient, wherein the base mixture only includes non-starch ingredients;
blending the base mixture for about 5 to about 6 minutes, at a high speed of from about 20,000 to about 30,000 rpm until the mixture reaches a first temperature, wherein the first temperature is from about 130° F. to about 210° F.;
after the first temperature has been reached, adding a starch to the base mixture;
and continuing blending the base mixture plus starch composition for about one minute.
10. The method of claim 9 , wherein the at least one other ingredient in the base mixture is selected from one or more of the following: eggs, sugar, vanilla extract or seeds, flour, salt, butter or margarine, and cocoa.
11. A method of forming a starch-based soft gel composition, the method comprising:
creating a base mixture with at least one wet ingredient and at least one dry ingredient, wherein the at least one wet and dry ingredients are selected from the following: eggs, sugar, vanilla extract or seeds, flour, salt, butter or margarine, and cocoa, and wherein the base mixture only includes non-starch ingredients;
blending the base mixture for about 5 to about 6 minutes, at a high speed of from about 20,000 to about 30,000 rpm, until the mixture reaches a first temperature, wherein the first temperature is from about 130° F. to about 210° F.;
after the first temperature has been reached, adding at least one starch ingredient to the base mixture; and continuing blending the base mixture plus starch composition for about one minute.