Refrigerated and shelf-stable bakery dough products
AssigneeGeneral Mills, Inc.
InventorsVenkatachalam Narayanaswamy, George V. Daravingas
Life of this patent
Estimating the term…
Abstract
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature range and a core comprised of a leavening agent. The leavening agent is either a chemical leavening agent or a yeast-based leavening agent or a combination of a chemical leavening agent and yeast-based leavening agent. The batter or dough is preserved in a flowable condition by using a combination of acidic pH, control of water activity, and refrigerated storage temperature against microbial spoilage further assured by using preservatives such as potassium sorbate or calcium propionate.
Claims49
A batter or dough, comprising:
- a plurality of capsules, each capsule comprising a shell comprised of a lipid melting at a preselected temperature between 35° C.-51.7° C. and a core comprised of a leavening agent;
- and
- a cookable fluid wherein the plurality of capsules are dispersed within the fluid, the cookable fluid having a pH of 3.8 to 6.3.
An article comprising:
- a batter or dough comprising a plurality of capsules that each comprise a shell comprised of a lipid that melts at a preselected temperature between 35° C.-51.7° C. and a core comprised of a leavening agent and a cookable fluid wherein each of the capsules is dispersed within the fluid;
- and
- an unpressurizable container for containing and storing the batter.
A method for preparing a dough or batter that is storable without pressurization, comprising:
- providing a plurality of capsules that each comprise a shell made of a lipid melting at a preselected temperature between 35° C.-51.7° C. and a core comprised of a leavening agent;
- providing a cookable fluid that has a pH within a range effective for minimizing microbial activity;
- and
- adding the plurality of capsules to the cookable fluid to form the dough or batter.
A capsule comprising a core that comprises a leavening agent and a shell that comprises a lipid in a beta form or a beta prime form.
A method for making a yeast leavened bread from stored dough, comprising:
- providing a plurality of capsules that each comprise a core that comprises yeast and a shell that melts at a temperature within a range of about 40 to 55 degrees Centigrade;
- providing a cookable fluid;
- adding the capsules to the cookable fluid to form a storable dough;
- adding the storable dough to a container which is not pressurized;
- storing the dough at a refrigeration temperature;
- proofing the dough at a temperature within a range of about 40 to 55 degrees C;
- and
- baking the dough to make a leavened bread.
A method for making pancakes from stored batter, comprising:
- providing a plurality of capsules that each comprise a core comprising sodium bicarbonate and a shell that melts at a temperature of about 35 to 44 degrees C;
- providing a cookable fluid;
- adding the capsules to the cookable fluid to form a pancake batter;
- storing the batter in a container that is free of pressurization at a refrigeration temperature;
- and
- cooking the batter to make a pancake.
A method for preserving a batter or dough in a flowable condition during storage, comprising:
- preparing a batter or dough that has an acidic pH and a water activity;
- maintaining the water activity within a range effective to retard microbial growth;
- adding preservatives to the batter or dough effective at an acidic pH;
- and adding a plurality of capsules, each capsule comprising a shell comprised of a lipid melting at a preselected temperature between 35° C.-51.7° C. and a core comprised of a leavening agent.
A batter or dough, comprising:
- a cookable fluid that has an acidic pH;
- at least one preservative effective at an acidic pH that is dispersed in the cookable fluid;
- water at a concentration effective to impart a water activity to the cookable fluid effective to retard microbial growth;
- and a plurality of capsules, each capsule comprising a shell comprised of a lipid melting at a preselected temperature between 35° C.-51.7° C. and a core comprised of a leavening agent.
A method for testing integrity of batter or dough in storage, comprising:
- providing a batter or dough;
- storing the batter or dough at a refrigeration temperature;
- measuring pH of the batter or dough;
- and
- discarding the batter or dough if the pH is outside of a range of 3.8 to 6.3.
A dry mix, comprising:
- a plurality of capsules, each capsule comprising a shell comprised of a lipid melting at a preselected temperature below a cooking temperature and a core comprised of a leavening agent;
- and
- one or more of flour, sugar, shortening, salt, milk solids, egg solids, flavoring, and coloring.
Dependencies are inferred from the claim text.