Batter-like compositions containing setting agent and methods of preparing and using same
AssigneeGeneral Mills, Inc.
InventorsYang Kou, James R. Baeten, Jill Conley, Anita Fishbach, Christine M. O'Connor
Life of this patent
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Abstract
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
Claims12
A method for preparing a non-flowable batter-like composition comprising steps of:
- (a) providing a liquid slurry comprising about 1% to about 3% setting agent and about 97% to about 99% liquid, wherein the liquid slurry comprises a suspension of the setting agent in the liquid and wherein the setting agent comprises xanthan gum and locust bean gum;
- (b) providing a creamed composition comprising sweetener and fat source;
- (c) combining the liquid slurry with the creamed composition to form a mixture;
- (d) combining the mixture with flour or a flour replacement ingredient to form the non-flowable batter-like composition, wherein the non-flowable batter-like composition is non-flowable at a temperature below baking temperature of the batter-like composition, wherein the non-flowable batter-like composition comprises about 10% to about 30% by weight of the liquid slurry, and wherein prior to step (c) the liquid slurry is maintained at a temperature of about 33° F. to about 50° F. (0.6° C. to 10° C.) and has a viscosity in the range of from about 3000 cps to about 8000 cps;
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- (e) extruding and cutting the non-flowable batter-like composition to form discrete product units.
A method for preparing discrete, non-flowable product units, wherein the method comprises the steps of:
- (a) providing a liquid slurry comprising about 1% to about 3% setting agent and about 97% to about 99% water, wherein the liquid slurry comprises a suspension of the setting agent in the liquid, wherein the setting agent comprises xanthan gum and locust bean gum, and wherein the liquid slurry has a viscosity in the range of from about 3000 cps to about 8000 cps;
- (b) providing a creamed composition comprising sweetener and fat source;
- (c) combining the liquid slurry with the creamed composition to form a mixture;
- (d) combining the mixture with flour or a flour replacement ingredient to form a non-flowable batter-like composition, wherein the non-flowable batter-like composition is non-flowable at a temperature below baking temperature of the batter-like composition, wherein the non-flowable batter-like composition comprises about 10% to about 30% by weight of liquid slurry, and wherein prior to step (c) the liquid slurry is maintained at a temperature of about 33° F. to about 50° F. (0.6° C. to 10° C.);
- and
- (e) extruding and cutting the non-flowable batter-like composition into discrete, non-flowable product units.
Dependencies are inferred from the claim text.