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US 6,663,904 B2Granted
Shelf-stable soft pretzel
AssigneeRecot, Inc.
InventorsChristopher John Cornwell, Gregory Thomas West
Life of this patent
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Abstract
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
Claims8
A packaged soft pretzel comprising:
- a surface pH of less than 5.5;
- a methylcellulose top coat applied to the surface of said pretzel, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bath dip while also eliminating the development of stickiness on the pretzel surface after packaging;
- a fat encapsulated salt on said methylcellulose-coated surface of said soft pretzel;
- and at least one effective food preservative
- wherein said pretzel has a shelf life of at least six week.
2 more elements
A packaged soft pretzel, comprising:
- a surface pH of less than 5.5;
- a methylcellulose top coat applied to the surface of said pretzel, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bath dip while also eliminating the development of stickiness on the pretzel surface after packaging;
- and;
- wherein said pretzel and at least one effective food preservative;
- a shelf-life of at least six weeks.
2 more elements
A shelf-stable bread product made by a method comprising the steps of:
- (a) preparing a, pretzel dough;
- (b) exposing the pretzel dough to a hot water bath;
- (c) applying a water soluble browning agent on the surface of the pretzel dough;
- (d) baking the pretzel dough to make a bread product wherein the dough preparation yields a final surface pH of the bread product below 5.5;
- (e) applying a methylcellulose top coat to the surface containing the browning agent of the bread product, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bat dip while also eliminating the development of stickiness on the pretzel surface after packaging;
- (f) adhering a fat-encapsulated salt to the methylcellulose-coated surface of the bread product;
- and
- (g) drying the bread product at a temperature below 60° C.;
- wherein the bread product has a shelf life of at least six weeks.
6 more elements
A shelf-stable soft pretzel made by a method comprising the steps of:
- (a) preparing pretzel dough wherein the dough preparation yields a final surface pH of the pretzel below 5.5;
- (b) exposing the pretzel dough to a hot water bath;
- (c) covering the surface of the pretzel dough with a water soluble browning agent;
- (d) baking the pretzel dough;
- and
- (e) applying a methylcellulose top coat to the surface covered with browning agent of the pretzel, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bath dip while also eliminating the development of stickiness on the pretzel surface after packaging;
- wherein the pretzel has a shelf-life of at least six weeks.
4 more elements
Dependencies are inferred from the claim text.