Batter-like compositions containing setting agent and methods of preparing and using same

Abstract

The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority under 35 U.S.C. §119(e)(1) of a U.S. provisional patent application, Ser. No. 60 / 705,035, filed Aug. 3, 2005, which is incorporated herein by reference in its entirety.FIELD OF THE INVENTION

[0002] The invention relates to farinaceous batter-like compositions. The farinaceous batter-like compositions include a reversible setting agent. The invention further relates to methods of making such batter-like compositions, as well as baked goods made from such batter-like compositions. BACKGROUND OF THE INVENTION

[0003] Certain moist baked goods such as muffins, pancakes, cakes, brownies, and the like are typically made from scratch or from a dry mix, where consumers make a batter by adding liquids to dry ingredients and then bake the batter soon after mixing. While these methods can produce high quality baked goods, preparation of the batters can be time consuming and messy. Additionally, the b...

Examples

example 1

Overall Batter-Like Composition

[0205]

IngredientFormula %Water25Hydrocolloid0.6Non-fat Dry Milk3Fats13Sugar16Batter base (dry)30Flavoring0.4Particulates12Total100

Example 2

Batter-Like Composition for Muffin Preparation According to One Embodiment of the Invention

[0206]

FormulaIngredientFormula %Fats / SugarFat source15Sugar26Setting Agent PreparationWater20Hydrocolloid0.5Nonfat Dry Milk3.4Batter Base (dry)Flour (with enrichment)29Chemical Leavening1.7Minors2.7ParticulatesBlueberries6

Process—Setting Agent Preparation [0207] 1. Water for preparation of the setting agent preparation was heated to a temperature in the range of 150° F. to 160° F. (65.6° C. to about 71.1° C.). [0208] 2. Hydrocolloid and non-fat dry milk were added to the heated water while mixing under high shear using a Breddo or similar type mixer. Mix speed was in the range of 5-60 Hz. Ingredients were mixed until all were dissolved. [0209] 3. The slurry was cooled to a temperature in the range of 33° F. to 80° F. (0.6°...

example 2

Overall Batter-Like Composition

[0215]

IngredientFormula %Water20Hydrocolloid0.5Non-fat Dry Milk3.4Fats15Sugar24.5Batter base (dry)29.5Flavoring0.5Particulates6.0Total100

Evaluations

[0216] Various rheological properties of the prepared examples were observed as follows. Each example was analyzed for yield value and water activity.

Yield Value

[0217] Yield value measurements for Examples 1 and 2 were carried out on a Haake VT 550 viscometer, with an MVI rotor. The viscometer was run from 100 to 300 rpm. Yield value was measured at 70° F. (21.1° C.), 50° F. (10° C.), and 40° F. (4.4° C.). Results were as follows (Ncm =Newton centimeters):

Example70° F.50° F.40° F.10.141 Ncm0.268 Ncm0.595 Ncm20.176 Ncm0.304 Ncm0.697 Ncm

[0218] Results illustrate that Example 2, which included less setting agent, was more viscous than Example 1.

Yield Value—Setting Agent Preparation

[0219] The Setting Agent Preparations of Example 1 and Example 2 (products of Steps 1-3 above) were visually inspected f...

example 3

Overall Batter-Like Composition

[0232]

IngredientFormula %Water20Hydrocolloid0.8Non-fat Dry Milk0.93Glycerin3Fats8Sugar27Flour5Artificial Flour21.5Minors6Particulates7Total100

Evaluations

[0233] Water activity and Baked Specific Volume

CROSS-REFERENCES TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority under 35 U.S.C. §119(e)(1) of a U.S. provisional patent application, Ser. No. 60 / 705,035, filed Aug. 3, 2005, which is incorporated herein by reference in its entirety.FIELD OF THE INVENTION

[0002] The invention relates to farinaceous batter-like compositions. The farinaceous batter-like compositions include a reversible setting agent. The invention further relates to methods of making such batter-like compositions, as well as baked goods made from such batter-like compositions. BACKGROUND OF THE INVENTION

[0003] Certain moist baked goods such as muffins, pancakes, cakes, brownies, and the like are typically made from scratch or from a dry mix, where consumers make a batter by adding liquids to dry ingredients and then bake the batter soon after mixing. While these methods can produce high quality baked goods, preparation of the batters can be time consuming and messy. Additionally, the b...

Examples

example 1

Overall Batter-Like Composition

[0205]

IngredientFormula %Water25Hydrocolloid0.6Non-fat Dry Milk3Fats13Sugar16Batter base (dry)30Flavoring0.4Particulates12Total100

Example 2

Batter-Like Composition for Muffin Preparation According to One Embodiment of the Invention

[0206]

FormulaIngredientFormula %Fats / SugarFat source15Sugar26Setting Agent PreparationWater20Hydrocolloid0.5Nonfat Dry Milk3.4Batter Base (dry)Flour (with enrichment)29Chemical Leavening1.7Minors2.7ParticulatesBlueberries6

Process—Setting Agent Preparation [0207] 1. Water for preparation of the setting agent preparation was heated to a temperature in the range of 150° F. to 160° F. (65.6° C. to about 71.1° C.). [0208] 2. Hydrocolloid and non-fat dry milk were added to the heated water while mixing under high shear using a Breddo or similar type mixer. Mix speed was in the range of 5-60 Hz. Ingredients were mixed until all were dissolved. [0209] 3. The slurry was cooled to a temperature in the range of 33° F. to 80° F. (0.6°...

example 2

Overall Batter-Like Composition

[0215]

IngredientFormula %Water20Hydrocolloid0.5Non-fat Dry Milk3.4Fats15Sugar24.5Batter base (dry)29.5Flavoring0.5Particulates6.0Total100

Evaluations

[0216] Various rheological properties of the prepared examples were observed as follows. Each example was analyzed for yield value and water activity.

Yield Value

[0217] Yield value measurements for Examples 1 and 2 were carried out on a Haake VT 550 viscometer, with an MVI rotor. The viscometer was run from 100 to 300 rpm. Yield value was measured at 70° F. (21.1° C.), 50° F. (10° C.), and 40° F. (4.4° C.). Results were as follows (Ncm =Newton centimeters):

Example70° F.50° F.40° F.10.141 Ncm0.268 Ncm0.595 Ncm20.176 Ncm0.304 Ncm0.697 Ncm

[0218] Results illustrate that Example 2, which included less setting agent, was more viscous than Example 1.

Yield Value—Setting Agent Preparation

[0219] The Setting Agent Preparations of Example 1 and Example 2 (products of Steps 1-3 above) were visually inspected f...

example 3

Overall Batter-Like Composition

[0232]

IngredientFormula %Water20Hydrocolloid0.8Non-fat Dry Milk0.93Glycerin3Fats8Sugar27Flour5Artificial Flour21.5Minors6Particulates7Total100

Evaluations

[0233] Water activity and Baked Specific Volume

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