Puree Batter Composition with Reduced Water Activity for Refrigerated Storage
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Solution Overview
Problem
Existing fruit and vegetable-based batters for quick breads and muffins are not microbiologically stable when refrigerated, leading to phase separation, reduced leavening action, and susceptibility to microbial growth, requiring immediate use and lacking shelf stability.
Innovation Solution
Formulating batters with reduced water activity (aw ≤ 0.85), including fruit and vegetable puree, flour, sugar, fat, and an oxidoreductase enzyme, without hydrocolloids or gums, to create a stable emulsion that maintains rheology and microbial stability during refrigerated storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If batter is prepared from scratch with high water activity, then cooking quality and leavening action are optimal, but microbial growth susceptibility increases and shelf life decreases
Solution Approach 1:
The patent applies parameter changes by modifying the water activity level of the batter from high (typical fresh batter) to reduced (aw ≤ 0.85). This parameter modification enables the batter to maintain both cooking quality and microbial stability during refrigerated storage, resolving the contradiction between optimal cooking performance and susceptibility to microbial growth.
2Reliability
If batter is prepared from scratch, then cooking properties are optimal, but storage stability during refrigeration is poor
Solution Approach 1:
The patent changes the water activity parameter to reduced levels (aw ≤ 0.85), which fundamentally alters the stability characteristics of the batter. This parameter change enables the batter to maintain its composition and properties during refrigerated storage while preserving cooking qualities, thus resolving the contradiction between optimal cooking properties and storage stability.
Solution Approach 2:
The patent introduces an oxidoreductase enzyme as an intermediary substance that facilitates the formation of a stable emulsion. This enzyme acts as a mediator between the ingredients, enabling the batter to maintain homogeneity and stability during refrigeration while preserving cooking properties, thereby resolving the contradiction between storage stability and cooking quality.
3Reliability
If batter is prepared from scratch, then leavening action is optimal, but phase separation occurs during storage
Solution Approach 1:
The patent introduces an oxidoreductase enzyme as an intermediary that promotes the formation of a stable emulsion. This enzyme mediates between the ingredients to prevent phase separation during storage while preserving the leavening action, thus resolving the contradiction between optimal leavening and resistance to phase separation.
Solution Approach 2:
The patent modifies the water activity parameter to reduced levels, which stabilizes the emulsion and prevents phase separation during refrigerated storage. This parameter change maintains the leavening action while improving compositional stability, resolving the contradiction between optimal leavening and phase separation resistance.
4Stability of the object's composition
If hydrocolloid or gum ingredients are added to improve stability, then storage stability increases, but rheology and cooking properties deteriorate
Solution Approach 1:
The patent uses an oxidoreductase enzyme as an intermediary to achieve stable emulsion formation without requiring hydrocolloids or gums. This enzyme-mediated approach provides storage stability while preserving the natural rheology and cooking properties of the batter, resolving the contradiction between stability improvement and property maintenance.
Solution Approach 2:
The patent changes the water activity parameter to reduced levels, which provides storage stability without the need for stabilizing additives like hydrocolloids or gums. This parameter modification achieves the desired stability while maintaining the batter's natural rheological properties and cooking performance, resolving the contradiction between stability and property preservation.
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
The formulated batters exhibit refrigerated storage stability for up to 120 days, retaining desired rheology and cooking properties, similar to freshly made batters, with no phase separation and effective microbial resistance.
Implementation Method 1
can include an oxidoreductase enzyme
Implementation Method 2
oxidoreductase enzyme
Implementation Method 3
can be formulated to exhibit a reduced water activity, can be prepared to form a stable emulsion
Implementation Method 4
can be prepared to form a stable emulsion
Data Source
AI summary
Described are packaged batter compositions, and related methods, the batter compositions being refrigerator stable in a non-pressurized package. The compositions include a fruit and/or vegetable puree and are suitable for making quick bread and/or muffins. The compositions preferably exclude gums and/or hydrocolloids.