Microwaveable batter composition and a method for preparing same
AssigneeHotbake Systems (Proprietary) Limited
InventorGregory Mark Poulos
Life of this patent
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Abstract
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.
Claims11
A method for producing a multi-layered cooked product, comprising the steps of:
- a) providing a frozen-microwaveable composition comprising:
- a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and
- a paste component, and
- b) microwave cooking the frozen composition at a power output of between about 800 W and about 2100 W for about 50 seconds or less from a frozen state to a multi-layered cooked product.
A method of producing a microwaveable composition comprising the steps of:
- a) preparing a batter component comprising the steps of:
- producing a first pre-mix comprising from about 5 wt % to about 15 wt % of vegetable shortening and from about 5 wt % to about 25 wt % of castor sugar, by weight of the batter component, adding the first pre-mix to a mixer and mixing,
- producing a second pre-mix comprising from about 10 wt % to about 45 wt % of flour, and from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, by weight of the batter component, adding the second pre-mix to the mixer and mixing,
- producing a third pre-mix comprising from about 1 wt % to about 5 wt % invert sugar, and from about 0.01 wt % to about 2 wt % flavourants, by weight of the batter component, adding the third pre-mix to the mixture, and mixing,
- adding from about 10 wt % to about 20 wt % whole egg, by weight of the batter component, to the mixer and mixing,
- adding from about 10 wt % to about 35 wt % of water, by weight of the batter component, to the mixer and mixing,
- further mixing to form the batter component,
- b) adding a paste component to a microwaveable container,
- c) adding the batter component to the microwaveable container, and
- d) freezing the composition.
Dependencies are inferred from the claim text.