Batter-like Composition with Setting Agent for Frozen Storage
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Solution Overview
Problem
Conventional farinaceous batter-based baked goods require immediate use and have short refrigerated storage life, leading to spoilage and inefficiencies in preparation and handling.
Innovation Solution
Development of batter-like compositions incorporating a setting agent that maintains a non-flowable, discrete form at temperatures below baking temperatures, allowing for storage and easy handling, and reverts to a flowable state upon baking, using ingredients like gelatin, carrageenans, or other hydrocolloids to manage water and provide structural integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional batters are prepared from scratch or dry mixes, then high quality baked goods are produced, but preparation is time consuming and the batter is not microbiologically stable with short refrigerated storage life
Solution Approach 1:
The batter is prepared in advance, formed into discrete units, and frozen for later use. This preliminary action allows the batter to be ready before the actual baking process, eliminating the need for last-minute preparation while maintaining quality through the unique property of baking directly from frozen state
Solution Approach 2:
The invention changes the physical state parameters of the batter by freezing it into discrete units. This parameter change (from liquid batter to frozen solid units) provides microbiological stability and extends storage life, while the baking process reverses this change to achieve the desired baked good quality
2Reliability
If frozen batters are used, then storage life is extended, but the consumer must thaw prior to baking which is time consuming
Solution Approach 1:
The invention utilizes the parameter change of freezing the batter into discrete units to achieve storage stability. The key innovation is that these frozen units can be baked directly without thawing, as the freezing process creates a structure that bakes effectively from the frozen state, eliminating the time-consuming thawing step
Solution Approach 2:
The batter is formulated as a composite material with specific ingredients and proportions that allow it to maintain structure when frozen and then bake properly from the frozen state. This composite formulation enables both storage stability and direct-from-frozen baking capability
3Reliability
If hermetically sealed refrigerated doughs are used, then shelf stability is improved, but the dough cannot be stored for long periods after opening and requires special packaging
Solution Approach 1:
The batter is divided into discrete, individual units that can be stored separately. This segmentation allows each unit to be independently packaged and stored without requiring hermetic sealing of the entire batch. After opening, individual units can be used or stored without affecting the rest of the batch
Solution Approach 2:
The invention changes the physical state of the batter to frozen discrete units, which provides inherent stability without requiring hermetic sealing or modified atmosphere packaging. This parameter change (to frozen state) eliminates the need for complex packaging requirements
4Reliability
If batter is prepared immediately before use, then optimum leavening action is achieved, but the batter must be used immediately and cannot be stored
Solution Approach 1:
The batter is prepared in advance and frozen into discrete units, allowing leavening agents to be pre-positioned in the batter structure. When baked from frozen, the leavening action occurs during the baking process itself, achieving optimum leavening performance while allowing extended storage of the frozen units
Solution Approach 2:
The invention uses parameter changes (freezing) to pause the leavening process while maintaining the batter's chemical integrity. The frozen state preserves the leavening agents until baking, when the temperature increase activates the leavening action for optimum performance
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables extended storage (up to 90 days) and improved handling of baked goods, maintaining quality and texture comparable to conventionally prepared products, with the ability to bake directly from frozen or refrigerated state without thawing, reducing waste and preparation time.
Implementation Method 1
The setting agent comprises a continuous phase throughout the batter-like composition at temperatures below the melting point of the setting agent, thereby imparting rheological properties akin to a solid and/or semi-solid (non-fluid) material
Implementation Method 2
Upon baking, the setting agents soften, reverting the batter-like composition to an aqueous continuous phase akin to conventional batter systems that bake accordingly
Data Source
AI summary
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.