Batter compositions, packaged batter products, and related methods
AssigneeGeneral Mills, Inc.
InventorDavid J. Domingues
Life of this patent
Estimating the term…
Abstract
Described are flour-based oil-in-water emulsion compositions, packaged emulsion compositions, and related methods, the emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable.
Claims18
A packaged emulsion product comprising a package comprising a re-sealable closure and an internal volume that contains an edible oil-in-water emulsion comprising flour, sugar, acidic chemical leavening agent, basic chemical leavening agent, oil, water, an oxidoreductase enzyme and emulsifier, having a water activity below 0.93, and having a yield point of not greater than 20 Pascals, wherein the sugar consists essentially of di-saccharides and the package containing the oil-in-water emulsion, before opening the package, has less than 20 percent headspace, and wherein the package maintains a pressure of between 13 and 16 psi after opening and reclosing during a refrigerated storage period of at least 2, 4, or 6 weeks at a temperature of 38 to 45 degrees F.
A packaged emulsion comprising a package comprising a re-sealable closure and an internal volume that contains an edible oil-in-water emulsion comprising flour, sugar, acidic chemical leavening agent, basic chemical leavening agent, oil, water, an oxidoreductase enzyme and emulsifier, having a water activity below 0.93, 2-10 weight percent sugar and a sugar to water ratio in a range from 0.3/1 to 0.7/1, wherein the package containing the oil-in-water emulsion, before opening the package, has less than 20 percent headspace, and wherein the package maintains a pressure of between 13 and 16 psi after opening and reclosing during a refrigerated storage period of at least 2, 4, or 6 weeks at a temperature of 38 to 45 degrees F.
A method of using a packaged emulsion product, the packaged emulsion product comprising a package comprising a re-sealable closure and an internal volume that contains an edible oil-in-water emulsion comprising flour, sugar, acidic chemical leavening agent, basic chemical leavening agent, oil, an oxidoreductase enzyme, water, and emulsifier, in the form of a stable oil-in-water emulsion, wherein the sugar consists essentially of di-saccharides, with the edible oil-in-water emulsion having a water activity below 0.93 and a yield point of not greater than 20 Pascals and a sugar to water ratio in a range from 0.3/1 to 0.9/1, the method comprising:
- opening the package by opening the re-sealable closure,
- removing a portion of the edible oil-in-water emulsion from the package in a manner that increases headspace in the package,
- allowing air to fill the increased headspace,
- re-closing the re-sealable closure so the package contains the increased headspace filled with air, and
- storing the re-closed package at a refrigerated condition, wherein, before opening the package, the package has less than 20 percent headspace, and wherein the package maintains a pressure of between 13 and 16 psi after opening and reclosing during a refrigerated storage period of at least 2, 4, or 6 weeks at a temperature of 38 to 45 degrees F.
A packaged emulsion product comprising a package comprising a re-sealable closure and an internal volume that contains an edible oil-in-water emulsion comprising
- from 23 to 27 weight percent flour,
- from 3 to 7 weight percent sugar,
- from 9 to 13 weight percent non-sugar water-activity reducing agent,
- from 0.4 to 1 weight percent acidic chemical leavening agent,
- from 0.5 to 1 weight percent basic chemical leavening agent,
- from 6 to 10 weight percent oil,
- an oxidoreductase enzyme, and
- from 36 to 40 weight percent water, and
- having a water activity below 0.93 and having a yield point of not greater than 20 Pascals, wherein the package containing the oil-in-water emulsion has less than 20 percent headspace, and wherein the package maintains a pressure of between 13 and 16 psi after opening and reclosing during a refrigerated storage period of at least 2, 4, or 6 weeks at a temperature of 38 to 45 degrees F.
Dependencies are inferred from the claim text.