Dry mix for preparation of pie and pastry fillings

A dry particulate mix comprised of a sugar component, a starch component and additional minor amounts of appropriate flavorants, colorants, acidulants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, gel formation and gel strength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.

BACKGROUND OF THE INVENTION 
The present invention relates to the preparation of pies and other filled 
pastry products and, in particular, to the provision of a dry mix which 
can be utilized by a consumer for making a filling for such products 
without the need for cooking steps. 
Pies and other like filled pastry products such as tarts have for many 
years been favored dessert and snack items. These products generally 
comprise a baked pie shell or pastry shell in which a flavored filling is 
poured and which may thereafter be topped with either a crust, cream 
topping, fruit topping, or the like. In certain instances, the completely 
assembled pie thereafter requires baking while in other cases the filling 
itself is pre-cooked before being poured into the shell. 
A particularly favored class of pies are those in which the filling is a 
starch-based, gelled or set pudding-like mass. Examples of such pies are 
lemon pies, lemon meringue pies, coconut cream pies, chocolate cream pies, 
vanilla cream pies, banana cream pies and the like. These pies are 
characterized by the fact that the filling has a pleasant smooth eating 
texture while also possessing sufficient strength and rigidity to enable 
it to cut cleanly for the serving of individual pie pieces and to enable 
individual pie pieces to stand on their own without excessive running or 
collapse of the filling. 
In typical recipe preparations of such pies, a filling is prepared by 
cooking (boiling) a mixture of sugar, starch and water (together with 
flavorants and/or colorants and other additives peculiar to the particular 
pie in question as, for example, the use of egg in lemon pie fillings to 
contribute to the unique texture thereof), during which process the starch 
granules undergo progessively increasing stages of water absorption, 
swelling and loss of birefringence, along with leaching out of soluble 
portions of the starch. The aqueous mixture increases greatly in viscosity 
and, upon cooling (i.e., after pouring into a pie shell) sets to a firm 
gel structure. 
In this present age of consumer convenience, efforts constantly are being 
made to provide products which can be prepared and consumed with a minimum 
of effort. In the field of pies, tarts and the like, these efforts have 
been directed toward presentation to the consumer of, for example, frozen 
complete products requiring no more than thawing or heating prior to 
consumption. Another form of convenience pie product of the starch- based 
filling type is predicated upon the provision of a dry filling mix 
containing the full complement of sugars, starch, flavorings, etc. which 
can be admixed with water or other aqueous medium and cooked to provide a 
filling which can be poured into a pie shell and which will set upon 
cooling. 
Still further, it has been perceived as desirable to provide the consumer 
with a mix which can be reconstituted to form a set or gelled starch-based 
filling without any need for cooking, i.e., using ordinary tap water, cold 
water, cold milk or the like. Products of this type present the ultimate 
consumer convenience, but pose difficult formulation problems. This is 
particularly true with respect to the starch component of the filling 
since, absent some form of manufacturing or post-manufacturing 
modification, typical native starch is incapable of achieving the 
requisite degree of swelling, absorption, and loss of birefringence in 
unheated media to produce a viscous gelled or set product in any 
reasonable period of time required for convenience food items. 
Starches are, of course, known which, through means of modification, can 
form relatively viscous mixtures in aqueous media without need for 
extensive cooking. Some starches of this type have been employed in 
so-called instant pudding products, but these products nevertheless rely 
upon an independent gelling system based upon milk proteins and alkali 
metal (e.g., calcium) pyrophosphates, orthophosphates and the like. It 
would be most desirable to be able to provide a pie or tart filling mix 
which could be reconstituted without cooking and without need for an 
independent gelatin system to form a firm gelled or set product in a 
relatively short period of time. 
Another difficulty in preparing products of the type in question is the 
fact that even if starches are provided which are capable of achieving 
sufficient absorption and swelling in cold or room temperature media to 
form a set product, the very modifications required to achieve this result 
can adversely affect other desired textural properties sought to be 
imparted by the starch. 
A still further difficulty relates to the interaction of ingredients which 
occurs when a complete filling mix is sought to be provided. Starches 
which may possess the capability of forming a set gel in admixture with 
aqueous media per se could lose this property (or exhibit it to a lesser 
degree) when the admixture further contains additional ingredients. This 
is particularly true for fillings which contain acidic ingredients such as 
found in lemon, lime or other citrus-flavored fillings. 
With respect to the above-mentioned lemon, lime or other citrus-flavored 
fillings, another difficulty is encountered with respect to the desirable 
textural attributes contributed by eggs. Thus, in conventional recipes for 
cooked lemon fillings (e.g., for preparing lemon meringue pies), eggs are 
included to provide a desired rich, thick filling. As is well known, 
however, great care and special steps must generally be taken in order to 
avoid curdling of the egg in the presence of the acidic components of the 
recipe. In formulating a complete dry mix for preparing a lemon filling, 
therefore, a dried egg component might be included to provide the texture 
achieved in homemade fillings. However, dried egg products generally do 
not have keeping qualities of the type required for use in a dry filling 
mix and, moreover, hydration of the dry mix for preparation of the filling 
may lead to the noted curdling problem. 
SUMMARY OF THE INVENTION 
It is an object of the present invention to provide a starch-based, 
substantially dry mix which can be mixed with water or other aqueous media 
and, without need for cooking the admixture, result in a firm gelled 
product suitable for use as a pie or tart filling. 
A further object of the invention is to provide a starch-based mix of the 
type described which achieves a firm gelled state without need for the 
additional presence of an independent gelation system. 
Still a further object of the invention is to provide a starch-based mix of 
the type described which achieves a firm gelled state within a reasonably 
short time after admixture with aqueous medium. 
Yet another object of the present invention is to provide a starch-based 
mix of the type described which produces a firm gelled pie filling which 
exhibits a required degree of smoothness in texture and eating qualities 
while at the same time exhibiting sufficient viscosity, strength and 
firmness to produce a clean cutting ability and individual piece 
stability. 
A further object of the present invention is to provide a starch-based mix 
of the type described which exhibits the desired gelling and textural 
properties in the presence of acidic ingredients. 
An additional object of the invention is to provide a substantially dry, 
starch-based mix for use in preparing the filling portion of a lemon pie. 
These and other objects are attained by the provision of a substantially 
dry mixture of particulate ingredients comprising a sugar component and a 
starch component, the starch component itself comprising a particular 
starch hereinafter described in detail, along with optional flavoring and 
coloring ingredients, which mixture possesses the capability of being 
mixed with an aqueous medium to provide, without need for heating, a 
thickened, gel-like mass suitable for use as a pie, tart or other pastry 
filling. 
Particular further aspects of the invention include a dry mixture of 
particulate ingredients as defined above and further comprising one or 
more acidic ingredients which make the resultant thickened gel-like mass 
prepared therefrom particularly suitable for use as a filling in 
citrus-flavored pies, tarts or other pastry products. 
The starch component of the filling mix is a rapid gelling, cold-water 
swelling starch, preferably a corn starch, which possesses the following 
characteristics: 
formation of a gel within approximately fifteen (15) minutes in a 
well-stirred mixture (held at about 70.degree. F. to 75.degree. F. after 
mixing) consisting of about 6% of the starch, about 70% water at room 
temperature and about 24% of a sugar component which comprises a high 
fructose corn syrup (55% fructose; pH 3.5; 77% solids) (percents by 
weight); 
utilizing the foregoing sample mixture, attainment of a gel strength (as 
defined hereinafter) of at least about 90 grams and, preferably, from 
about 110 to about 130 grams, after about fifteen (15) minutes; 
a percentage of cold-water solubles of at least about 70% by weight; and 
a pH in the range of from about 4.0 to about 6.0 for a 10% 
solution/suspension of the starch in room temperature distilled water. 
It has been found that a starch which meets these criteria is particularly 
well-suited for use as a component in dry mixes capable of being formed by 
addition thereto of an aqueous medium, into firmly set pie or tart 
fillings without need for cooking, wherein the starch is present in the 
dry mixture in an amount which produces a filling having from about 3.0% 
to about 10% of the starch by weight of the total ingredient weight of the 
filling (including aqueous ingredients), and preferably from about 4% to 
about 7% starch on the same basis. 
The composition of the dry mix per se generally will constitute from about 
55 to about 85% of a sugar component, 10 to about 35% (preferably 15 to 
about 25%) of the starch component, and various amounts of appropriate 
flavors, colors and other functional ingredients as described hereinafter. 
As used herein, "dry" or "substantially dry", when characterizing 
compositional mixtures, is intended to describe compositions having a 
sufficiently low moisture content so as to be capable of prolonged storage 
without spoilage and also so as to remain in a substantially free-flowing 
particulate form over extended storage periods. Typically, the moisture 
content of such compositions will be about 5% or less (generally from 
about 1% to 3%) on a weight basis. 
Pie or tart fillings made from the dry mixes of the invention are 
characterized by an extremely smooth eating texture which is neither gummy 
nor slimy, while at the same time possessing excellent cutting ability and 
structural integrity. 
In view of the quick-setting nature of the filling, the making of pies or 
tarts therefrom is greatly facilitated not only from the point of view of 
rapid preparation of the filling portion of the pie, but also the ability 
to place a topping thereon within a short time after addition of the 
filling to a pie or pastry shell without concern for undesired intermixing 
of filling and topping. 
While the preferred emobodiment of the invention contemplates hydration of 
the pie filling mix with cold or room temperature water, it of course is 
possible to utilize hot or boiling water or other aqueous medium should 
this be desired by the consumer. 
Further details regarding the present invention are set forth in the 
succeeding sections of this application, including formulation of a 
particularly preferred lemon pie filling which does not require the use of 
egg. As will be appreciated, many of the details presented are simply for 
the purpose of aiding understanding of the invention and illustrating the 
breadth of its applicability, and are not to be taken as limiting the 
otherwise expressed scope of the invention. 
DETAILED DESCRIPTION OF THE INVENTION 
According to the present invention, a dry mix for preparing a pie or tart 
or other pastry filling is provided which comprises a particulate mixture 
of a sugar component, a starch component and other appropriate flavorants, 
colorants, acidulants or the like. The mix is adapted to be hydrated in an 
aqueous medium, preferably water, at a temperature of from about room 
temperature (approximately 70.degree. F.) down to about 40.degree. F., to 
directly and rapidly form a viscous mass which, without aid of an 
independent gelling system and without need for heating or cooking, will 
set up as a firm gelled product suitable for use as a pie or tart pastry 
filling. The transformation of the hydrated mixture to a firm gelled 
structure, while rapid, is progressive and thus permits sufficient time to 
pour or otherwise add the mixture into a suitable pie or pastry shell 
before the mixture thickens and sets to a point where such pouring or 
addition would be difficult to effect. 
The starches which are suitable for use in the present invention, and which 
result in the desirable setting and texture benefits achieved upon 
hydration of the dry mix, are characterized by possession of a number of 
properties which can be tested independent of the entirety of the filling 
mix. 
A first property of the starch is that a 10% slurry or suspension thereof 
in room temperature distilled water have a pH in the range of from about 
4.0 to about 6.0, a measurement which can be made utilizing any standard 
pH meter. 
In addition to the foregoing, the starch employed should have a cold-water 
solubles content of at least about 70% by weight. The method employed for 
determining this parameter involves intimately mixing a known weight of 
starch with a known volume of cold (50.degree. F.) distilled water and 
centrifuging the mixture for fifteen (15) minutes at about 3000 rpm. A 
fixed volume of supernatant is then evaporated to dryness, and the residue 
then calculated as soluble solids. 
The essential hydration, thickening and gelling properties of the starch 
are tested using a mixture of about 70% water, about 24% of a sugar 
consisting of high fructose corn syrup (55% fructose; pH 3.5; 77% solids), 
and about 6% of the starch. In such mixtures, using water at 70.degree. 
F., the starch for use in the present invention must produce a gel (held 
at from about 70.degree. F. to 75.degree. F.) having a gel strength of at 
least about 90 grams (and preferably from about 110 to about 130 grams) 
within about fifteen (15) minutes after mixing of the ingredients. 
As utilized herein, "gel strength" is a measure of the yield point of the 
starch gel prepared as set forth above, and is determined utilizing a 
Voland/Stevens LFRA Texture Analyzer using a 1/2 inch AOAC spindle, a 
penetration distance of 20 mm and a speed of 1 mm/second. In this test, 
the force required to achieve the noted degree of penetration of the 
spindle in the gel in the noted amount of time is recorded as deflections 
on a chart in terms of gram weight. The weight in grams at the point of 
highest deflection is taken as the gel strength. 
As earlier noted, these properties are tested independent of the filling of 
the present invention, using standardized ingredient mixtures. The 
ingredients (and their proportions) of these standardized mixtures are not 
intended to be limitations with respect to the composition of the filling 
mix claimed herein. 
Starches possessing the foregoing characteristics are commercially 
available. One particularly preferred starch of this type is a corn starch 
manufactured by A. E. Staley Manufacturing Company, Decatur, Illinois, 
under the designation MIRA-GEL F4-463. 
As earlier noted, the quantity of starch in the dry filling mix is such 
that the eventual gelled filling contains from about 3% to about 10% of 
the starch by weight of the overall weight of all ingredients (including 
aqueous ingredients) of the filling, and preferably in the range of from 
about 4% to about 7% by weight. In general, increased levels of starch 
will produce a firmer filling (high gel strength) and levels above about 
10% generally will be found to produce fillings which are undesirably firm 
to the point where they set or thicken too rapidly and their eating 
properties do not produce the desired smooth texture. Starch levels below 
about 3% generally will be found to result in insufficient thickening of 
the filling and consequent poor cutting ability and individual piece 
structural integrity. 
Apart from the starch relied upon for gelation of the filling, the dry mix 
may also contain additional thickening or stabilizing agents such as 
pregelatinized starches, hydrophilic colloids and the like. Generally, 
however, use of these materials is not desired since they make control 
over gelation and thickening somewhat more difficult and increase the cost 
of the product. 
The sugar component of the dry filling mix of this invention can be any 
mono-, di-, or oligosaccharide, or mixtures thereof, capable of providing 
the desired degree of sweetness and body to the filling and capable of 
being used in a form compatible with the substantially dry, free-flowing, 
particulate nature of the mix. The sugar component also aids in dispersing 
the various ingredients in the aqueous medium and promotes rapid mixing 
free of lumps. Among the suitable sugars are sucrose, dextrose, highly 
converted dry corn syrup solids, high fructose corn syrup solids and other 
sugars of commerce, as well as mixtures thereof. Artificial sweeteners 
also may be employed in the dry mix to provide some or all of the desired 
sweetness in the filling. Use of such sweeteners (e.g., aspartame, 
saccharin) will require that suitable non-sweet bulking agents be employed 
to replace solids lost by substitution of these sweeteners for all or part 
of the sugar. 
In terms of the dry filling mix, the sugar component (sugars per se or 
combination of non-sweet bulking agents and artificial sweeteners) will be 
present in an amount of from about 55 to 85% by weight of the overall dry 
mix, and preferably from about 70 to 80% by weight. In terms of the 
filling itself (including aqueous ingredients) the sugar component will be 
present in an amount of from about 10% to about 35% by weight of the 
filling. The ratio of gelling starch component to sugar in the filling 
will preferably be in the range of from about 1:7 to 1:3. 
The most preferred filling mix of the present invention will be one which 
employs sucrose as the sugar component. As discussed in further detail 
hereinafter, the ability to form a rapid, firm, gelled filling from an 
aqueous sucrose/starch mixture without cooking and without need for an 
independent gelation system is of significant importance and surprising. 
The dry filling mix of the present invention will also contain suitable 
amounts of flavorants, colorants and the like as may be required to 
produce a filling of a particular type, for example, lemon filling, lime 
filling, vanilla filling, coconut filling, banana filling, and the like. 
For fillings such as lemon, lime or other citrus filling, the dry mix 
typically will contain a suitable amount of a food-grade acidulant for 
purposes of producing the characteristic tartness of such fillings. A 
particularly preferred acid is adipic acid which can be employed, based on 
the overall weight of the filling (including aqueous ingredients), at 
levels of from about 0.5 to about 2.0% by weight. Other suitable additives 
are citric acid or salts (e.g., sodium) of citric acid. It also may be 
useful to provide in the mix minor amounts of oils or emulsifiers to aid 
in dispersion of the dry ingredients in the aqueous medium and to provide 
additional textural benefits. 
With respect to the fillings containing acidic ingredients, it has 
surprisingly been found that the dry mixes of the present invention can be 
made egg-free (as well as, e.g., milk-free) and yet still provide fillings 
having a desired rich, thick texture closely approximating cooked, 
homemade fillings made using egg (and/or milk). As a consequence, it is 
possible to eliminate potential problems with respect to the interaction 
of egg or milk and the acidic components during preparation of the 
fillings, as well as with respect to the stability qualities of dried egg 
or milk products. 
Wholly apart from the functionality of acidulants in terms of the provision 
of the tartness required for particular types of flavored fillings, the 
presence in the fillings of acids (and/or the attainment of a particular 
pH value through use of acids or acid/buffer systems) is at present 
believed to be of importance in terms of the gelation and textural 
characteristics attained using the starch component employed in the 
present invention. In particular, it is at present preferred to formulate 
the dry filling mix (using suitable acids and, if necessary, buffers) so 
as to achieve a final filling product having a pH in the range of from 
about 2.0 to about 5.0, and most preferably from about 3.5 to about 4.5. 
Our findings to date indicate that attainment of these values may be of 
particular importance when the sugar employed in the dry mix is sucrose. 
Another important finding is that, contrary to the action of many starches 
in the presence of acids, the gelled mass prepared employing a starch 
according to the present invention exhibits excellent resistance to 
weeping or syneresis for extended periods of time. 
Thus, in the preferred execution of the invention, the dry mix will contain 
sufficient acid (generally from about 0.5% to about 2.0% by weight, based 
on the overall filling weight (including aqueous ingredients)) and, if 
required, food-grade buffer, to produce a final filling pH as earlier set 
forth. 
The dry filling mix of the present invention is in particulate or 
finely-divided form in order to promote free-flowability and more rapid 
dispersion upon addition to aqueous media. Typically the individual 
ingredients of the mix are each individually sub-divided to the 
appropriate size and then dry blended to form the filling mix. Any liquid 
components (e.g., oils, flavors) can be plated onto one or more of the 
individual components (e.g., the sugar) prior to dry blending or can be 
sprayed, plated or otherwise admixed to a mixture of all other solid 
components. It also is possible to first pre-blend all ingredients, 
regardless of particle size, and thereafter sub-divide the entire mixture 
to a suitable form. Generally, the particle size distribution of all 
individual ingredients will be relatively the same if possible in order to 
minimize particle segregation in the package and promote even 
dispersibility. A typical particle size of the ingredients will be such 
that at least 90% thereof is capable of passing through a No. 30 U.S. 
Standard Screen. 
In a particularly preferred embodiment of the invention, a lemon or 
lime-flavored filling mix is provided containing sucrose and the 
earlier-described starch component along with a suitable lemon or lime 
flavor and yellow or green colorants, food-grade acidulants, and a 
food-grade buffer salt. As earlier-noted, the most preferred form of a 
product of this type is one which does not contain any egg or milk 
ingredients. 
The preferred filling mix of the present invention also is characterized by 
the properties of viscosity and texture attained when the mix is hydrated 
in an aqueous medium. Thus, the hydrated mix will exhibit penetration 
values (product temperature=50.degree. F.; cone weight=29.8 grams) of less 
than about 230 (mm) when measured two hours after initial mixing; less 
than about 260 (mm) when measured one hour after initial mixing; and less 
than about 300 (mm) when measured thirty minutes after initial mixing. 
Particularly preferred fillings will exhibit values of from about 240 to 
290 mm after thirty minutes, from about 210 to about 250 mm after one 
hour, and from about 190 to about 220 mm after two hours. 
The hydrated mix will exhibit viscosity values, again measured at thirty 
minutes, one hour and two hours, of at least about 4,000 cp, 26,000 cp and 
46,000 cp, respectively (measured at 50.degree. F. with a Brookfield 
Helipath Viscometer, Model RVT, using a 2.0 cm T-bar (type "D") and a 
speed setting of 10 rpm). Particularly preferred mixes will produce 
hydrated mixtures having viscosity values, again measured at thirty 
minutes, one hour and two hours, of at least about 16,000 cp, 40,000 cp 
and 60,000 cp, respectively. 
Preferred embodiments of the invention are illustrated in the following 
example:

EXAMPLE 
The ingredients listed below, in the weight percentage ranges indicated, 
are blended together to form dry mixes for preparing lemon pie fillings. 
Granular Sugar: 75-80 
Corn Starch (F4-463): 15-19 
Acid: 2-3 
Natural Lemon Flavors: 1-1.5 
Sodium Citrate: 0.40-0.70 
Vegetable Oil: 0.10-0.15 
Colorants: Balance 
The contents of the mix (total weight, 212 grams) are blended together with 
two cups of cold (50.degree. F.) water using an electric mixer for about 
four (4) minutes, and the mixture is then poured into a 9-inch 
pre-prepared, baked pie shell. While the filling and shell are set aside 
for fifteen (15) minutes, a meringue topping is prepared 
The topping is then spooned over the surface of the filling in the pie 
shell, and the completed pie is then chilled for about three (3) hours. 
A lemon meringue pie prepared in this manner closely resembles the taste 
and textures of a homemade cooked starch pie, and exhibits excellent 
eating characteristics as well as excellent clean cutting characteristics 
and structural integrity. In terms of the filling itself, the pH thereof 
is about 4.2; penetration values are about 207 mm, 234 mm and 267 mm at 
two hours, one hour and thirty minutes; and viscosity values are about 
20,000 cp, 48,000 cp and 72,000 cp at thirty minutes, one hour and two 
hours. 
In the foregoing description of the invention, the dry mix is set forth as 
being a "complete" mix in the sense that all that is required for 
preparation of the pie or pastry filling is the addition of aqueous 
medium. As will be well appreciated by those of skill in the art, however, 
it is possible to formulate the dry mix such that the as-sold or 
as-distributed package thereof contains less than all the ingredients (or 
amounts thereof) contemplated for making the pie or pastry filling. For 
example, it may be desirable to package and sell to consumers a dry mix 
containing less than the required or desired amount of sugar, with 
directions to the consumer to add additional sugar when adding the dry mix 
ingredients into an aqueous medium to form the pie or pastry filling. In 
such cases, of course, the various ingredients or percentages of 
ingredients of the dry mix according to the invention--which are based 
upon a complete mix--will not necessarily be reflected in the as-sold or 
as-distributed package, but will correspond to the ingredients and 
percentages based upon the complete ingredients (from the package plus 
added ingredients) admixed with aqueous medium.