Ready-to-use food product

Abstract

A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.

Description

RELATED APPLICATIONS [0001] This application is a continuation application and claims the priority of application Ser. No. 09 / 921,980, filed Aug. 3, 2001, entitled “READY-TO-USE FOOD PRODUCT”, which further claims priority of U.S. Patent Application Ser. No. 60 / 223,259, filed Aug. 3, 2000, entitled “READY TO USE LIQUID BATTER” and U.S. Patent Application Ser. No. 60 / 289,577, filed May 8, 2001, entitled “LIQUID BATTER”, the entire disclosures of which are each respectively hereby incorporated by reference herein as if being set forth in their respective entireties.FIELD OF INVENTION [0002] The present invention generally relates to culinary or food products, and more particular to ready-to-use food products, such as liquid batter or dough. BACKGROUND OF INVENTION [0003] Food preservation is an important consideration in the packaging of many food products. For example, it is often important, that for a food product which may be susceptible to spoilage through bacterial and / or mold gr...

AI Technical Summary

Benefits of technology

"The patent describes a ready-to-cook food product that includes a batter, leavening agent, and oil. The oil separates from the batter and leavening agent when stored, but mixing the batter, oil, and leavening agent causes them to at least partially mix. The technical effect of this is that it allows for a more uniform mixing of the batter and leavening agent, resulting in a better quality food product."

Problems solved by technology

However, as is well known, freezing requires substantially constant refrigeration from the time of packaging until the time of consumption.

Further, some products do not lend themselves well to freezing without some change in the properties of the product.

Further yet, required thawing of a product may be inconvenient or undesirable.

Recognized limitations of this process reside in that it is not suitable for use with products which do not tolerate these high temperatures well.

Thus, in some cases, retort canning may not be desirable for certain food products, particularly in cases in which the product is a batter, or the like, which is intended to be cooked immediately prior to consumption, for example.

In other cases, it may not be desirable to cook the product at all.

However, certain food products possess chemical properties which may be inconsistent with the conditions under which biostatic and fungistatic agents are effective.

However, in many cases a low pH level cannot be reasonably maintained in a food product due to inter-reaction of the ingredients of the product with acid.

Uneven or a lack of full mixing may affect taste, texture, and mouthfeel of the dough, for example.

Nonuniform dough mixing may also result in a variance in dough can pressure and, in turn, decreased shelf stability, and reduced performance of the eventual food product.

Another problem faced in the production or formulation of dough is that the viscoelastic properties of dough may change as the dough continues to develop and build viscosity.

However, these same constituents are often the most difficult to mix homogeneously within the developing dough.

Problems which may occur when the dough ingredients are not thoroughly mixed include less than adequate proofing and low specific volumes in final baked goods, for example.

Commercial doughs are typically packaged in cans for example, so a lack of uniform mixing can result in some cans having too much leavening, and therefore an excessively high can pressure, and other cans having too little leavening, and therefore an excessively low can pressure.

If the can pressure is too high the can might burst, leading to unusable product.

If the can pressure is too low, the dough might not be shelf stable, and might spoil because there was insufficient pressure to expel all of the oxygen from the can.

A non-uniform distribution of ingredients may also result in non-uniform final products or a final product with a lower specific volume.

This can result in an increased production time, decreased output capacity and, therefore, decreased manufacturing efficiency.

Longer mixing times may also cause the dough to attain a viscosity beyond its peak viscosity, adversely affecting the dough's viscoelastic properties.

However, Hans does not disclose a method to enhance the uniformity of the ingredients within the dough.

Such capsule sizes may tend to leave brown spots on dough and a poor appearance.

In addition, the large size of the microspheres may tend to lead to uneven leavening during the cooking process.

Further, many food approved coating materials used in sodium bicarbonate microspheres may tend to develop micro fissures, cracks or to dissolve when stored in the acidified batter over time, causing premature reaction and negating the antimicrobial or fungicidal function of the acid in the batter.

Kent is directed to a method for adding compatible ingredients, but does not offer a totally self-contained shelf stable batter product.

None of these known methods insure that the dough product will have an adequately mixed and shelf stable leavening system though.

Immersing the encapsulated sodium bicarbonate made from such shell materials may result in low shelf life, as the liquid batter is acidic, kept at a pH of 5.0 to 5.5 for example.

The acidic environment of the batter, used to keep microbial growth to a minimum during storage and to affect the chemical leavening reaction during baking, may also cause deterioration of the capsule shell materials used to form encapsulated bicarbonates.

This leads to a short shelf life as premature reaction forms carbon dioxide gas and swells the container in which the liquid batter is stored.

The premature reaction also minimizes the leavening effect upon baking and can reduce the effectiveness of the batter to act as an antimicrobial composition as the acidulant loses its potency.

As a result, products produced by the methods described above may not be uniform, due to uneven leavening action, suffer a short shelf life, and / or result in a baked good or dough product with poor appearance, uneven shape and / or a poor taste profile.

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