Ready-to-bake batter and methods of making the same
AssigneeKraft Foods Group Brands LLC
InventorEleanore Brophy Eckstrom
Life of this patent
Estimating the term…
Abstract
A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.
Claims22
A method for preparing a ready-to-bake batter, the method comprising the steps of:
- combining cream cheese, cream, sweetener, and eggs to form a mixture;
- heating the mixture to a temperature in a range of about 140° F. to about 155° F. to create a heated mixture;
- injecting an inert gas into the heated mixture when the heated mixture has a temperature in a range of about 140° F. to about 155° F.;
- aerating and cooling the heated mixture concurrently to form a batter.
A method for preparing a ready-to-bake batter, the method comprising the steps of:
- combining cream cheese, cream, sweetener, and eggs to form a mixture;
- heating the mixture to a temperature in a range of about 140° F. to about 155° F. to create a heated mixture;
- and
- aerating and cooling the heated mixture concurrently to form a batter,
- wherein the temperature of the heated mixture at the beginning of the aerating and cooling step is in a range of about 140° F. to about 155° F.
A method for preparing a ready-to-bake batter, the method comprising the steps of:
- combining cream cheese, cream, sweetener, and eggs to form a mixture;
- heating the mixture to a temperature in a range of about 140° F. to about 155° F. to create a heated mixture;
- and
- aerating and cooling the heated mixture in a scraped surface heat exchanger to form a batter, wherein the aerating and cooling steps are performed concurrently;
- and
- wherein the heated mixture is maintained above 140° F. for less than 20 minutes to minimize cooking of the eggs and the temperature of the heated mixture at the beginning of the aerating and cooling step is in a range of about 140° F. to about 155° F.
A method for preparing a ready-to-bake batter, the method comprising the steps of:
- combining cream cheese, cream, sweetener, and eggs to form a mixture;
- heating the mixture to a temperature in a range of about 140° F. to about 155° F. to create a heated mixture;
- injecting an inert gas into the heated mixture when the heated mixture has a temperature in a range of about 140° F. to about 155° F.;
- aerating the heated mixture;
- and cooling the heated mixture to form a batter;
- and wherein the mixture includes at least about 10% eggs.
Dependencies are inferred from the claim text.