Batter-like compositions containing setting agent and methods of preparing and using same
AssigneeGeneral Mills, Inc.
InventorsChristine M. O'Connor, David J. Domingues, Karin C. Gaertner, James D. Fischer
Life of this patent
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Abstract
The invention provides batter-like compositions including flour or a 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 puck 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.
Claims20
A method comprising:
- (a) hydrating a setting agent comprising xanthan gum and locust bean gum with a liquid under conditions sufficient to provide a non-flowable setting agent preparation comprising about 0.25 to about 1.5 weight percent setting agent and about 80 to about 95 weight percent water and having a yield value in the range of about 0.2 Newton centimeters to about 3 Newton centimeters at 40° F. (4.4° C.);
- (b) combining the setting agent preparation comprising about 80 to about 95 weight percent water with flour or flour replacement ingredient, sweetener, and fat source to form a non-flowable batter-like composition, wherein the setting agent preparation is present in an amount in the range of about 10 to about 30 weight percent of the non-flowable batter-like composition, and in the form of a continuous phase throughout the non-flowable batter-like composition;
- and
- (c) extruding the non-flowable batter-like composition to form substantially non-sticky discrete units.
A method comprising:
- (a) heating a setting agent comprising xanthan gum and locust bean gum and a liquid to provide a non-flowable setting agent preparation comprising about 0.25 to about 1.5 weight percent setting agent and about 80 to about 95 weight percent water;
- (b) combining the setting agent preparation comprising about 80 to about 95 weight percent water with flour or flour replacement ingredient, sweetener, and fat source to form a non-flowable batter-like composition, wherein the setting agent preparation comprises about 15 to 30 weight percent of the non-flowable batter-like composition and is present in the form of a continuous phase throughout the non-flowable batter-like composition;
- and
- (c) forming the non-flowable batter-like composition into substantially non-sticky discrete units.
Dependencies are inferred from the claim text.