Process for preparing a storage stable premixed batter
OwnerWilliam M. Selenkeinventor
Life of this patent
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Abstract
Storage stable aqueous batters are provided for use in the preparation of leavened culinary products. To the batter is added a quantity of powdered edible acid sufficient to maintain the pH at an acid level below about 5 to inhibit microbial growth. Particles of alkaline leavening agent, encapsulated in a water insoluble coating are also added to the batter. The alkaline leavening agent is capable of dispersing in the batter ingredients at a cooking temperature safely above the storage temperature to release the leavening agent into the acid batter mixture, thereby neutralizing the acid, and leavening the product. The batter premixture is storable with preservation against microbial growth, and the acid-base leavening system isolated to avoid pre-reaction prior to preparing a leavened product.
Claims9
A method for preparing a storage stable culinary product comprising the steps of
- (a) forming an aqueous unleavened batter,
- (b) adding to said batter a sufficient amount of an edible acid so as to lower the pH thereof to below about 5, and
- (c) adding to said batter an edible alkaline leavening agent encapsulated in a normally water-insoluble, edible material, said alkaline leavening agent in a quantity sufficient to raise said pH to a level in the range of approximately 6 to 7, whereby said acid inhibits bacterial growth for preservation of said batter and is isolated from said leavening agent by said encapsulation.
Dependencies are inferred from the claim text.