Loading patent…
OwnerCheryl Mitchell, Marian Schwartzinventors
Estimating the term…
Described are uncooked batters that have been effectively pasteurized and have no gelatinized starch. These batters are characterized as having low viscosity, a water activity of greater than 0.90, the absence of an active leavening agent, and a total plate count of less than 1000 per gram. There are two methods of manufacturing these pasteurized uncooked batters. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry; the other method uses a process of treating the whole grain at temperature and time conditions such that the exterior of grain is pasteurized followed by wet milling of the whole grain in a sterile aqueous liquid such that the slurry passes through a 20 mesh screen. In both methods, the farinaceous material remains uncooked and the starch has not been gelatinized. The pasteurized aqueous flour slurries, are then added to the pasteurized remaining ingredients of the batter in a sterile environment. Refrigerated Ready-to-Bake batters can be made by the addition of gas upon dispensing the batter from a container having the batter and a compressed gas such as carbon dioxide, nitrous oxide, or nitrogen.
A method for preparing a batter comprising the steps of combining whole grain that has been subjected to direct steam or hot water, immediate cooling, combination with sterile aqueous liquid, wet milling to produce a slurry without gelatinized starch, and combining with other batter components.
A method for preparing a batter comprising the steps of combining whole grain that has been subjected to direct steam or hot water followed by immediate cooling, combination with sterile aqueous liquid, other batter components and wet milling to produce a slurry without gelatinized starch.
A method for preparing a batter comprising the steps of irradiating flour for a time and intensity sufficient to sterilize the flour without causing undue changes in the taste of the flour, combining the irradiated flour with sterilized aqueous liquid to produce a slurry, and combining the slurry with other batter components.
A pasteurized uncooked batter comprising a batter having a viscosity consistent with the absence of gelatinized starch or a Bostwick consistency of greater than 18 cm/30 seconds;
A device for dispensing batter comprising a can containing an uncooked batter having a viscosity consistent with the absence of gelatinized starch or a Bostwick consistency of greater than 5 cm/30 seconds;
A Refrigerated ready-to-bake batter comprising a batter having a viscosity consistent with the absence of gelatinized starch or a Bostwick consistency of greater than 5 cm/30 seconds;
Dependencies are inferred from the claim text.