466 Chapter 17
Selection of rice. Rice - based dairy des-
serts may be prepared from whole or broken
rice and grain fractions. Rice pudding con-
taining whole rice grains is popular. In the
production of rice pudding, the cooking
parameters are critical for the product quality.
In general, rice containing high amylopectin
content is avoided because amylopectin
fraction of starch leads to retrogradation and
the rice texture becomes too fi rm during
refrigerated storage of the pudding. Table
17.29 shows the composition of aseptically
processed rice pudding.
Cooking characteristics of rice. The
amount of water needed to cook rice is an
indication of the approximate increase in size
of the grain (swell). However, rice grain
increases more than twice in volume, even if
it is cooked in only twice its volume of water.
Long grain rice tends to swell more than
short grain rice, and parboiled rice swells less
than non - parboiled rice. Long grain rice
gives more intact kernels in rice pudding than
short grain rice. Short grain rice in ultrahigh
heat processing becomes less fi rm than long
grain rice, but may develop an excessively
mealy and grainy texture during refrigerated
storage. Brown rice or unpolished rice swells
somewhat less than polished rice. Rice swells
more when cooked in milk than in water. The
texture of the cooked rice is an important
determinant of its acceptability.frozen or refrigerated for use in the fi nal
product. Five liters of pre - mix is whipped,
mixed with 1.5 gallons of cream, and whipped
further. It is then mixed with a slurry consist-
ing of 300 ml of water at 80 ° C, 300 g cream
cheese, and 55 g of gelatin. The product is
reported to have a shelf life of six months in
frozen storage, and it exhibits a shelf life of
three weeks in refrigerated conditions (Flynn,
1999 ).
To manufacture lemon mousse, cream
cheese and sugar are mixed in a Hobart mixer
to the consistency of a paste. The paste is
whipped to obtain 25% overrun at 10 ° C
(50 ° F) and the cream is blended and whipped
further. At this point, lemon juice is added.
Gelatin is dissolved in hot water and blended
in. After mixing, the fi lling is ready for
parfait rolls, cheese cakes, or Swiss rolls.
For strawberry mousse manufacture,
sugar, cream cheese, and cream are blended
to a smooth consistency and whipped to
obtain 25% overrun at 10 ° C (50 ° F).
Strawberries are then blended into the mix.
The gelatin is dissolved in hot water (80 ° C,
176 ° F) and added to the aerated blend while
continuing the whipping process for 10 to 15
seconds. The mousse may be stored frozen
or refrigerated.
The vanilla product is made by blending
cream cheese and sugar in a Hobart bowl,
followed by the addition of condensed milk
and cream. The mix is whipped to 25%
overrun at 10 ° C (50 ° F). The gelatin solution
obtained by dissolving gelatin in hot water
(80 ° C; 176 ° F) is then blended along with
vanilla fl avor for 10 to 15 seconds. The
mousse is ready for packaging and storage
under frozen or refrigerated conditions.
Pudding with Particulates
Puddings with particulates such as rice and
tapioca require sterilizing conditions and pro-
cesses that are distinctly different from those
used in smooth, single - phase puddings in
which starches per se are used.
Table 17.29. Suggested formulation of asepti-
cally processed rice pudding.
Ingredient %
Water 62.7
Heavy cream 12.0
Nonfat dry milk 5.4
Sugar 11.2
Rice 7.0
Flavor/color 0.6
Carrageenan 0.5
Egg yolk 0.34
Sodium stearoyl lactylate 0.2
Trisodium pyrophosphate 0.04
Sodium acid pyrophosphate 0.02
Adapted from Lo et al. (2000) , Budinoff (2003)