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  Batter-like compositions containing setting agent and methods of preparing and using sameUSPTO Application #: 20070065554Title: 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. (end of abstract)
Agent: General Mills, Inc. - Minneapolis, MN, US Inventors: Christine M. O'Connor, David J. Domingues, Karin C. Gaertner, James D. Fischer USPTO Applicaton #: 20070065554 - Class: 426549000 (USPTO) Related Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Basic Ingredient Is Starch Based Batter, Dough Product, Etc. The Patent Description & Claims data below is from USPTO Patent Application 20070065554. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application claims the benefit of priority under 35 U.S.C. .sctn.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 batter should be used by the consumer immediately to provide for optimum leavening action and because the batters are not microbiologically stable. [0004] Some of these issues have been overcome by preparing muffins and other batter-based baked goods from frozen batters, which require the consumer to thaw prior to baking the batter (a time consuming step). However, the refrigerated storage life of the thawed batter is typically short (often on the order of a few days). If the entire batch is not used relatively quickly, there is a risk that the unused portion of the batter will spoil and be wasted. [0005] There exist some premixed refrigerated doughs, such as bread dough, cookie dough, and the like. These doughs typically need to be hermetically sealed, stored under pressure and/or placed in modified atmosphere packaging (MAP) in order to provide good shelf stability properties under refrigerated storage conditions. As a result, after the consumer opens the packaging for initial use of the product, the refrigerated dough cannot be stored for long periods of time thereafter. SUMMARY OF THE INVENTION [0006] Generally, the invention provides batter-like compositions comprising flour or a flour replacement, sweetener, a fat component, a leavening system, water, and a setting agent such as gelatin, carrageenans, or other similarly propertied hydrocolloid or gum. One aspect of the invention allows one to form and cut the batter-like composition to create and maintain discrete, generally non-flowable, substantially non-sticky intermediate farinaceous product units (pieces) for storage and use by a consumer, as described in detail herein. The invention thus provides batter-like compositions that possess some of the desirable features of conventional batters (particularly when the batter-like compositions are exposed to baking temperatures), yet provide a unique intermediate product that is not indicative of batters (by being generally non-flowable and substantially non-sticky at temperatures below typical baking temperatures). [0007] The batter-like compositions include a setting agent that provides the unique handling properties described herein. 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. Upon baking, the setting agents soften, reverting the batter-like composition to an aqueous continuous phase akin to conventional batter systems that bake accordingly. [0008] In some aspects, the invention also provides intermediate farinaceous products that are formed from the batter-like compositions. According to these aspects, the intermediate farinaceous products are in the form of discrete, generally non-flowable units that can maintain a desired form and be handled by a manufacturer and consumer, even when the intermediate farinaceous product warms to temperatures above the freezing point of the batter-like composition. In some aspects, the intermediate farinaceous products are substantially non-sticky at temperatures below baking temperatures, such that they can be easily handled by a manufacturer or consumer (e.g., picked up and placed in appropriate bakeware). When used to describe the intermediate farinaceous products, the phrase "discrete units," refers to portions of the composition that possess a definite, generally non-flowable and individual form, as compared to indefinite length materials intended to be divided from one another at a subsequent time after preparation and packaging (for example, at the point of use, upon removal of the batter-like composition from storage for baking). The discrete units can be any defined size of batter-like composition that can be individually stored without the need for packaging to contain it in a particular shape, or packaged, although multiple discrete units can be packaged together, as described herein. [0009] Typically, the dimensions and/or shape of the discrete units is (are) selected based upon the final baked good to be prepared from the batter-like composition. For purposes of illustrating the shape of the inventive products, the discrete units will be referred to as "pucks" or individually shaped intermediate farinaceous product units (or intermediate product pucks). The "puck" shaped intennediate farinaceous product units generally have a round shape, such as what a hockey puck possesses. These discrete units can be removed from storage and baked as individual units (for example, to provide muffins or other such baked goods), or combined to provide larger baked products (for example, to provide cakes, coffee cakes, quick breads, brownies or other such baked goods). The intermediate products provide a discrete, generally non-flowable shape that can be retained during handling and storage, until application of elevated temperatures relative to ambient (such as baking temperatures). [0010] Unlike conventional batters, the intermediate farinaceous products of the invention are generally non-flowable and can maintain a discrete shape and/or structure at temperatures above the freezing point of the batter-like composition and below typical baking temperatures. For purposes of discussing the inventive compositions relative to such conventional batters, compositions in accordance with the invention are referred to as "batter-like." This phrase is meant to connote compositions that are non-flowable and capable of maintaining a discrete shape and/or structure at temperatures above storage temperatures (e.g., room temperature and/or below baking temperatures). Conventional batters are typically pourable at room temperature. In contrast, the inventive compositions are non-pourable at such temperatures. At the same time, however, the inventive compositions can possess some features that are comparable to conventional batters, such as water absorption, total moisture content, water activity, and/or pH. The inventive compositions can prepare baked goods possessing a cakey texture that historically has only been achievable from conventional, pourable batters. Despite these similarities to conventional batters (an in particular, the amount of water contained in the compositions), the inventive batter-like compositions can tie up water within the composition in a manner that provides structural features (non-flowable characteristics even at temperatures above storage temperatures) theretofore unachievable with conventional batters. In some aspects, the intermediate farinaceous products are substantially non-sticky and can maintain this properly even at temperatures above the freezing point of the batter and below typical baking temperatures. Thus, even if the intermediate products warn to temperatures above freezing, they are still easily handled by a consumer or manufacturer prior to baking. The invention thus provides systems and compositions for providing baked products that typically result from flowable batters, while providing improved handling features that have not been possible with such flowable batters. [0011] The batter-like compositions can be formed into intermediate farinaceous products that can be stored at refrigeration and/or frozen temperatures. For example, farinaceous pucks can be shipped refrigerated or frozen and stored refrigerated or frozen prior to use. [0012] In some aspects, the batter-like compositions can be formed into intermediate farinaceous products that can be stored at refrigeration temperatures. The intermediate products are capable of maintaining structural integrity at refrigeration temperatures (that is, temperatures less than about 65.degree. F. (18.3.degree. C.), or less than about 55.degree. F. (12.8.degree. C.), or less than about 45.degree. F. (7.2.degree. C.), yet above the freezing point of the batter-like composition), providing the consumer with the ability to select any number of discrete units to be baked by manually placing the selected units in or onto a desired baking sheet, pan, cup, or tray. In some aspects, the batter-like compositions can be formed into intermediate farinaceous products that can be stored at refrigeration temperatures in the range of about 30.degree. F. (-1.1.degree. C.) to about ambient temperature, or in the range of about 35.degree. F. (1.7.degree. C.) to about 45.degree. F. (7.2.degree. C.), or in the range of about 38.degree. F. (3.3.degree. C.) to about 45.degree. F. (7.2.degree. C.) for up to 90 days. [0013] Optionally, the batter-like compositions can be formed into intermediate farinaceous products that can provide freezer-to-oven ("FTO") frozen intermediate products. In these embodiments, the frozen intermediate products can be baked without thawing or slacking (allowing the composition to gradually increase in temperature). In some aspects, the FTO intermediate products can be baked without the need for one or more steps of: partially baking the intermediate products prior to freezing, thawing the frozen intermediate products between freezing and baking, and/or slacking the intermediate products between freezing and baking. [0014] After being frozen, intermediate farinaceous products can optionally be thawed at temperatures in the range of about 30.degree. F. (-1.1.degree. C.) to about room temperature (for example, to about 65.degree. F. (18.3.degree. C.)) or in the range of about 35.degree. F. (1.7.degree. C.) to about 45.degree. F. (7.2.degree. C.), or in the range of about 38.degree. F. (3.3.degree. C.) to about 45.degree. F. (7.2.degree. C.). For example, such thawing can be included when the products are not FTO products. [0015] The batter-like compositions can provide baked products that are similar in quality to those prepared either from scratch from conventional batters (for example, pancakes or muffins) or from dry mixes (for example, muffins). As discussed herein, the batter-like compositions can be utilized to prepare a wide variety of baked products; thus, one of skill in the art will readily appreciate that the density of the batter-like compositions and baked specific volume of baked goods prepared from the compositions can vary widely, depending upon the baked product to be prepared. [0016] The batter-like compositions are typically useful for preparing chemically-leavened farinaceous dough products. Baked products that can be prepared from the batter-like compositions can include, for example, muffins, pancakes, brownies, cakes, coffee cake, quick bread, corn bread, funnel cakes, and the like. [0017] Generally, the invention relates to setting agent preparations that typically include a setting agent and liquid (such as water). The novel setting agent preparations provide a water management feature to the inventive batter-like compositions. The setting agent preparations tie up water in a manner that allows the batter-like compositions to retain discrete structure below baking temperatures. The setting agent preparations release the water once baking temperatures are reached, in a manner that allows the batter-like compositions to bake up similar to conventional, flowable batters. The result is baked goods having a desirable cakey texture. As will be described, the invention relates to batter-like compositions including a setting agent preparation, non-flowable intermediate farinaceous products prepared from the batter-like compositions, and packaged intermediate farinaceous products. In its method aspects, the invention relates to methods of forming batter-like compositions, as well as methods for preparing intermediate farinaceous products utilizing the batter-like compositions. [0018] In some aspects, the invention provides generally non-flowable setting agent preparations comprising: [0019] (a) about 0.25 to about 1.5 weight percent setting agent, the setting agent selected from gums, hydrocolloids, or a combination thereof, and (b) about 80 to about 95 weight percent water, wherein the setting agent preparation is provided at a temperature of about 33.degree. F. (0.6.degree. C.) to about 80.degree. F. (26.7.degree. C.), and wherein the setting agent preparation has a yield value in the range of about 0.2 Ncm to about 3 Ncm at 40.degree. F. (4.4.degree. C.). Optionally, the setting agent can include a protein supplement. [0020] The setting agent can comprise one or more gums, hydrocolloids, or a combination thereof. In some embodiments, the setting agent is gelatin, carrageenan, or a combination of gelatin and carrageenan. The setting agent can be selected to have a melting point, setting point, and/or yield value of a desired level. In some aspects, for example, when the batter-like composition is intended to be stored at frozen temperatures, it has been found useful to select a setting agent such as gelatin. In other aspects, for example, when the batter-like composition is intended to be stored at refrigerated or ambient temperatures, it has been found useful to select setting agents that are hydrocolloids, such as carrageenans. When included, the protein supplement can be selected from dairy protein, egg protein, wheat protein, or combinations thereof. In some aspects, the protein supplement can be selected from caseinate, albumin, whey protein concentrate, nonfat dry milk, buttermilk, or a combination of any two or more of these. Continue reading... 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