U.S. patent application number 09/781907 was filed with the patent office on 2002-05-23 for microwaveable sponge cake.
This patent application is currently assigned to KRAFT FOOD HOLDINGS, INC.. Invention is credited to Akashe, Ahmad, Chen, Weizhi, McPherson, Andrew E., Miller, Miranda.
Application Number | 20020061353 09/781907 |
Document ID | / |
Family ID | 24727077 |
Filed Date | 2002-05-23 |
United States Patent
Application |
20020061353 |
Kind Code |
A1 |
McPherson, Andrew E. ; et
al. |
May 23, 2002 |
Microwaveable sponge cake
Abstract
The present invention relates to microwaveable sponge cakes,
which when heated in a microwave oven, rise in a manner similar to
conventionally baked sponge cakes. Such sponge cakes are mesophase
gel-containing. Moreover, such mesophase-containing sponge cakes,
when microwaved, do not only rise as is observed with conventional
sponge cakes, but microwave treatment of these sponge cakes results
in highly palatable and light sponge cakes, similar to those that
are conventionally prepared. The mesophase gels formed herein for
use in sponge cake are highly viscous, even in the absence of
polymeric protein or polysaccharide thickening or bulking agents.
The mesophase gels is formed using two emulsifiers and an aqueous
phase. The addition of the mesophase gel to the other sponge cake
components results in a leavening action, and contributes to the
palatability and lightness of the resulting sponge cake.
Inventors: |
McPherson, Andrew E.; (Mt.
Prospect, IL) ; Chen, Weizhi; (Northfield, IL)
; Akashe, Ahmad; (Mundelein, IL) ; Miller,
Miranda; (Arlington Heights, IL) |
Correspondence
Address: |
FITCH EVEN TABIN AND FLANNERY
120 SOUTH LA SALLE STREET
SUITE 1600
CHICAGO
IL
60603-3406
US
|
Assignee: |
KRAFT FOOD HOLDINGS, INC.
|
Family ID: |
24727077 |
Appl. No.: |
09/781907 |
Filed: |
February 9, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
09781907 |
Feb 9, 2001 |
|
|
|
09679483 |
Oct 4, 2000 |
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Current U.S.
Class: |
426/549 ;
426/241 |
Current CPC
Class: |
A21D 13/50 20170101 |
Class at
Publication: |
426/549 ;
426/241 |
International
Class: |
A21D 013/00 |
Claims
We claim:
1. A microwaveable mesophase-containing cake comprising about 5 to
about 15 percent of a mesophase gel; about 10 to about 30 percent
maltodextrin; about 10 to about 30 percent cake flour; about 1.0 to
about 5.0 starch, about 5 to about 20 percent sugar; about 0.5 to
about 5.0 percent egg product; about 0.5 to about 2.0 percent salt;
0 to about 1.0 percent flavoring; and about 25 to about 45 percent
water, wherein the cake, when cooked in a microwave oven, rises and
obtains a light and palatable texture.
2. The cake of claim 1, wherein the cake is a sponge cake and
wherein the mesophase gel comprises a high HLB emulsifier which has
an HLB of between about 11 and about 25 and a medium HLB emulsifier
which has an HLB of between about 6 and 10.
3. The cake of claim 2, wherein the high HLB emulsifier is selected
from the group consisting of mono-, di-, and tri-fatty acid esters
of sucrose polyglycerol fatty acid esters, polyglycerol fatty acid
esters, decaglycerol monostearate, and sodium stearoyl lactylate;
and wherein the medium HLB emulsifier is selected from the group
consisting of diacetyl tartaric acid esters of a monoglyceride,
sorbitan monopalmitates, sorbitan monolaurates, and polyoxyethylene
stearic acid monoesters.
4. The cake of claim 3, wherein the high HLB emulsifier is sodium
steroyl lactylate and the medium HLB emulsifier is diacetyl
tartaric acid ester of a monoglyceride.
5. The cake of claim 1, wherein the mesophase gel comprises about
10 to 60 percent of a high HLB emulsifier which has an HLB of
between about 11 and about 25, about 1 to about 40 percent of a
medium HLB emulsifier which has an HLB of between about 6 and about
10, and about 20 to about 60 percent of a low HLB emulsifier which
has an HLB of between about 2 and about 6.
6. The cake of claim 5, wherein the high HLB emulsifier is sodium
stearoyl lactylate, the medium HLB emulsifier is diacetyl tartaric
acid ester of a monoglyceride, and the low HLB emulsifier is
monoglyceride.
7. The cake of claim 2, wherein the cake comprises about 6 to about
12 percent of a mesophase gel; about 15 to about 22 percent
maltodextrin; about 12 to about 18 percent cake flour; about 2 to
about 4.5 percent starch; about 10 to about 17 percent sugar; about
1.5 to about 4 percent egg product; about 1 to about 2 percent
salt; 0 to about 0.75 percent flavoring; and about 30 to 40 percent
water.
8. The cake of claim 5, wherein the cake comprises about 6 to about
12 percent of a mesophase gel; about 15 to about 22 percent
maltodextrin; about 12 to about 18 percent cake flour; about 2 to
about 4.5 percent starch; about 10 to about 17 percent sugar; about
1.5 to about 4 percent egg product; about 1 to about 2 percent
salt; 0 to about 0.75 percent flavoring; and about 30 to 40 percent
water.
9. A method for making a microwaveable cake which can be heated in
a microwave oven, said method comprising: (a) forming a dry mixture
containing about 10 to about 30 percent maltodextrin; about 10 to
about 30 percent cake flour; about 1.0 to about 5.0 percent starch;
about 5 to about 20 percent sugar; about 0.5 to about 2.0 percent
salt; (b) forming a mesophase-maltodextrin mixture by adding about
1 to about 3 percent maltodextrin to the mesophase gel; (c) forming
a mesophase-sugar mixture by mixing about 5 to about 15 percent
mesophase-maltodextrin mixture; about 5 to about 20 percent sugar;
about 25 to about 45 percent water; and about 0 to about 1.0
percent vanilla flavoring together; (d) adding the mesophase-sugar
mixture to the dry mixture to form a sponge cake batter; and (e)
pouring the sponge cake batter into cake pans; wherein the
microwaveable cake batter, when heated using a microwave oven,
rises and forms a palatable cake.
10. The method of claim 9, wherein the cake is a sponge cake and
wherein the mesophase gel comprises a high HLB emulsifier which has
an HLB of between about 11 and about 25 and a medium HLB emulsifier
which has an HLB of between about 6 and 10.
11. The method of claim 10, wherein the high HLB emulsifier is
selected from the group consisting of mono-, di-, and tri-fatty
acid esters of sucrose polyglycerol fatty acid esters, polyglycerol
fatty acid esters, decaglycerol monostearate, and sodium stearoyl
lactylate; and wherein the medium HLB emulsifier is selected from
the group consisting of diacetyl tartaric acid esters of a
monoglyceride, sorbitan monopalmitates, sorbitan monolaurates, and
polyoxyethylene stearic acid monoesters.
12. The method of claim 11, wherein the high HLB emulsifier is
sodium steroyl lactylate and the medium HLB emulsifier is diacetyl
tartartic acid ester of monoglyceride.
13. The method of claim 9, wherein the mesophase gel comprises
about 10 to 60 percent of a high HLB emulsifier which has an HLB of
between about 11 and about 25, about 1 to about 40 percent of a
medium HLB emulsifier which has an HLB of between about 6 and about
10, and about 20 to about 60 percent of a low HLB emulsifier which
has an HLB of between about 2 and about 6.
14. The method of claim 13, wherein the high HLB emulsifier is
sodium stearoyl lactylate, the medium HLB emulsifier is diacetyl
tartaric acid ester of a monoglyceride, and the low HLB emulsifier
is monoglyceride.
15. The method of claim 9, wherein the cake comprises about 6 to
about 12 percent of a mesophase gel; about 15 to about 22 percent
maltodextrin; about 12 to about 18 percent cake flour; about 2 to
about 4.5 percent starch; about 10 to about 17 percent sugar; about
1.5 to about 4 percent egg product; about 1 to about 2 percent
salt; 0 to about 0.75 percent flavoring; and about 30 to 40 percent
water.
16. A sponge cake made by the method comprising: (a) forming a dry
mixture containing about 10 to about 30 percent maltodextrin; about
10 to about 30 percent cake flour; about 1.0 to about 5.0 percent
starch; about 5 to about 20 percent sugar; about 0.5 to about 2.0
percent salt; (b) forming a mesophase-maltodextrin mixture by
adding about 1 to about 3 percent maltodextrin to the mesophase
gel; (c) forming a mesophase-sugar mixture by mixing about 5 to
about 15 percent mesophase-maltodextrin mixture; about 5 to about
20 percent sugar; about 25 to about 45 percent water; and about 0
to about 1.0 percent vanilla flavoring together; (d) adding the
mesophase gel-sugar mixture to the dry mixture to form a sponge
cake batter; and (e) pouring the sponge cake batter into cake pans;
wherein the microwaveable sponge cake batter, when heated using a
microwave oven, rises and forms a palatable sponge cake.
17. The sponge cake of claim 16, wherein the mesophase gel
comprises a high HLB emulsifier which is sodium stearoyl lactylate
and the medium HLB emulsifier is diacetyl tartaric acid ester of
monoglyceride.
18. The sponge cake of claim 16, wherein the high HLB emulsifier is
selected from the group consisting of mono-, di-, and tri-fatty
acid esters of sucrose polyglycerol fatty acid esters, polyglycerol
fatty acid esters, decaglycerol monostearate, and sodium stearoyl
lactylate; and wherein the medium HLB emulsifier is selected from
the group consisting of diacetyl tartaric acid esters of a
monoglyceride, sorbitan monopalmitates, sorbitan monolaurates, and
polyoxyethylene stearic acid monoesters.
19. The sponge cake of claim 18, wherein the sponge cake comprises
about 6 to about 12 percent of a mesophase gel; about 15 to about
22 percent maltodextrin; about 12 to about 18 percent cake flour;
about 2 to about 4.5 percent starch; about 10 to about 17 percent
sugar; about 1.5 to about 4 percent egg product; about 1 to about 2
percent salt; 0 to about 0.75 percent flavoring; and about 30 to 40
percent water.
20. The sponge cake of claim 16, wherein the mesophase gel
comprises about 10 to 60 percent of a high HLB emulsifier which has
an HLB of between about 12 and 25, about 1 to about 40 percent of a
medium HLB emulsifier which has an HLB of between about 6 and about
10, and about 20 to about 60 percent of a low HLB emulsifier which
has an HLB of between about 2 and about 6.
21. The sponge cake of claim 20, wherein the high HLB emulsifier is
sodium stearoyl lactylate, the medium HLB emulsifier is diacetyl
tartaric acid ester of a monoglyceride, and the low HLB emulsifier
is monoglyceride.
Description
FIELD OF THE INVENTION
[0001] The present invention relates generally to sponge cakes
which can be cooked in a microwave oven in a satisfactory manner.
More particularly, the present invention relates to a
mesophase-containing sponge cake which rises and forms a palatable,
light sponge cake when prepared in a microwave oven. The present
invention provides snack food-type products which can easily be
prepared by the consumer.
BACKGROUND OF THE INVENTION
[0002] Sponge cakes are a desirable dessert products. Generally,
oven-rising sponge cakes are limited to those for use in a
conventional oven and are not as convenient as desired. Microwaved
cereal products such as breads and cakes are generally not pleasing
to the palate. Microwave heating is generally uneven and,
therefore, promotes the rapid onset of staleness and toughness in
such cereal products.
[0003] Microwaved sponge cakes and products are especially
desirable as snack foods (e.g., after school snacks). Such sponge
cake batters could be sold directly in, for example, cupcake cups
and stored in the freezer until until prepared in a microwave oven.
Such products would be attractive to the consumer and convenient to
use. Indeed, such sponge cake products could be easily prepared by
children.
[0004] In order to rise properly, sponge cake must generally
contain a substantial amount of trapped air or gas. Such trapped
air or gas is introduced in conventional breads and cakes through
the use of yeast or chemical leavening agents. The amount of
aeration of such bread-like products such as sponge cake is
normally described by the term "overrun." Overrun is the
relationship of the volume of the aerated food product to that of
the unaerated food product and can be calculated with the following
formula: 1 Overrun = ( Aerated Volume - Initial Volume ) .times.
100 Initial Volume
[0005] Thus, an overrun of 100 indicates that the volume of the
aerated food product is twice as much as the volume of the
unaerated food product (i.e., an increase in volume of 100
percent).
[0006] The present invention is directed to providing a sponge cake
comprising a mesophase-gel and conventional sponge cake components
which, when cooked or baked in a microwave oven, rises in a manner
similar to conventional oven-baked sponge cake. The present
invention does not rely on conventional leavening agents, such as
yeast or chemical leavening agents. Rather, a mesophase gel
incorporated into the sponge cake batter allows the cake to rise
and provides a palatable and light cake when baked in a microwave
oven. Moreover, the sponge cake remains palatable for a significant
period of time (i.e., about 1 to about 2 hours or longer) after
baking.
[0007] The present invention provides a sponge cake composition
which can be used to provide palatable sponge cake when prepared or
heated in a microwave oven. This invention further provides a
method for preparation of a microwaveable sponge cake which results
in a cake that, upon heating in a microwave oven, (1) rises, (2) is
light and palatable, and (3) remains light and palatable for at
least 1 hour after heating. These and other advantages of the
present invention will be apparent upon a consideration of the
present specification.
SUMMARY OF THE INVENTION
[0008] The present invention relates to microwaveable sponge cakes,
especially microwaveable sponge cakes, which, when heated in a
microwave oven, rise in a manner similar to conventionally-baked
sponge cakes or other baked goods. The sponge cakes of the present
invention contain mesophase gels. Moreover, such mesophase-gel
containing sponge cakes, when microwaved, rise in a manner similar
to that observed with conventional sponge cakes, and also form
highly palatable and firm sponge cakes, similar to conventionally
sponge cakes. Such mesophase-gel containing compositions for use in
sponge cake include mesophase-containing dispersions for use in
fat-free, low-fat, and full-fat sponge cakes.
[0009] The mesophase gels formed herein for use in sponge cake are
highly viscous, even in the absence of polymeric protein or
polysaccharide thickening or bulking agents. The mesophase
compositions described herein may be used to prepare desirable
sponge cakes which have characteristics such as lightness and
airiness when baked in a microwave oven. The mesophase gels have
the ability to act as leavening agents in the cakes so that the
cake batter rises within about 45 to about 60 seconds for cupcakes,
and about 3 to about 10 minutes for regular sponge cake during
heating the cake in the microwave oven. The basic
mesophase-containing compositions are more fully described in U.S.
Pat. No. 6,068,876 (May 30, 2000) entitled "Mesophase-stabilized
Emulsions And Dispersions For Use in Low-fat And Fat-free Food
Products"; U.S. Pat. No. 6,025,006 (Feb. 15, 2000) entitled "Foam
Inducing Compositions and Method for Manufacturing Thereof"; U.S.
patent application Ser. No. 09/258,759, filed Feb. 26, 1999,
entitled "Use of Mesophase-stabilized Compositions For Delivery of
Cholesterol-reducing Sterols And Stanols in Food Products"; and
co-pending U.S. Patent Application entitled "Microwaveable Pizza
Crust" filed on the same day as this present application, all of
which are owned by the present assignee and all of which are hereby
incorporated by reference in their entireties.
[0010] The present invention includes mesophase-containing sponge
cakes comprising about 5 to about 15 percent of a mesophase gel or
foam; about 10 to about 30 percent maltodextrin; about 10 to about
30 percent cake flour; about 1.0 to about 5.0 percent starch; about
5 to about 20 percent sugar; about 0.5 to about 5.0 percent egg
white; about 0.5 to about 2.0 percent salt; about 0 to about 1.0
percent vanilla flavoring; and about 25 to about 45 percent water,
wherein the sponge cakes rise and are baked to a light and
palatable state in a microwave oven.
[0011] The present invention also includes methods for making such
mesophase-stabilized sponge cakes for use in microwave ovens. One
such method comprises (a) forming a dry mixture containing about 10
to about 30 percent maltodextrin, about 10 to about 30 percent cake
flour, about 1.0 to about 5.0 percent starch, about 5 to about 20
percent sugar, about 0.5 to about 2.0 percent salt, (b) mixing
about 5 to about 15 percent mesophase gel (which has about 20 to
about 40 percent maltodextrin and/or sugar and about 20 to 40
percent water added), about 25 to about 45 percent water, and 0 to
about 1 percent vanilla flavoring into the dry mixture to form a
cake batter, and (c) pouring the cake batter into one or more cake
pans; wherein the microwaveable sponge cake batter, when heated
using a microwave oven, rises and forms a palatable sponge
cake.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
[0012] The present invention relates to microwaveable cakes,
especially microwaveable sponge cakes. Such sponge cakes, when
heated in a microwave oven, rise in a manner similar to
conventionally-baked goods. In addition, such sponge cakes, when
subjected to microwave treatment, not only rise, but result in
highly palatable and light sponge cakes, which resemble those that
are conventionally prepared. Moreover, such sponge cakes maintain
their palatable texture for at least 1 hour after baking. The
sponge cakes utilize a mesophase structure for leavening and
palatable texture of sponge cake baked in microwave ovens. The
mesophase-containing sponge cakes described herein are prepared by
combining a mesophase gel and conventional ingredients of sponge
cake, in the absence of conventional leavening agents such as yeast
or chemical leavening agents.
[0013] Although not required, conventional microwave susceptors can
be used with the present microwaveable cakes if desired. The use of
such microwave susceptors can provide a firmer and/or criper
product. Generally, however, it is preferred that microwave
susceptors not be used with the present invention.
[0014] Mesophase gels formed using two or more emulsifiers can be
used. Such mesophase gels have been described in U.S. Pat. No.
6,068,876 (May 30, 2000) entitled "Mesophase-Stabilized Emulsions
and Dispersions For Use in Low-fat and Fat-free Food Products";
U.S. Pat. No. 6,025,006 (Feb. 15, 2000) entitled "Foam Inducing
Compositions and Method for Manufacturing Thereof"; and U.S. patent
application Ser. No. 09/258,759, filed Feb. 26, 1999, entitled,
"Use of Mesophase-stabilized Compositions For Delivery of
Cholesterol-reducing Sterols and Stanols in Food Products."
Preferably, an aqueous mesophase composition is formed using two
emulsifiers or esters, i.e., a mixture of a first ester or a high
HLB emulsifier having an HLB above about 10 and a melting point
above about 37.degree. C. and a second ester or a medium
hydrophilic/lipophilic balance (HLB) emulsifier selected from the
group consisting of diacetyl tartaric esters of a monoglyceride,
sorbitan monopalmitates, sorbitan monolaurates, and polyoxythelene
stearic acid monoesters, preferably diacetyl tartaric ester of
monoglyceride. For purposes of this invention, high HLB emulsifiers
have HLB values greater than about 10 and preferably from about 11
to about 25, and medium HLB emulsifiers have HLB values from about
6 to about 10 and preferably from about 6 to about 9. The second
ester or high HLB emulsifier can be selected from the group
consisting of mono-, di-, and tri-fatty acid esters of sucrose
polyglycerol fatty acid esters, polyglycerol fatty acid esters,
decaglycerol monostearate, and sodium stearoyl lactylate. An
aqueous mixture containing the select emulsifier systems is
subjected to heat in a range of about 80 to about 95.degree. C. and
high shear at a range of about 5000 to about 50,000 sec.sup.-1. The
process results in a mesophase gel which is useful in the
manufacture of microwaveable sponge cake. In important embodiments
of the invention, the medium HLB emulsifier is a diacetyl tartaric
acid ester of monoglyceride (DATEM), and the high HLB emulsifier is
sodium stearoyl lactylate or sucrose stearate.
[0015] Mixtures of emulsifiers and water can form a number of
different physical structures depending on emulsifier to water
ratios, types of emulsifiers (including their HLB values), amounts
of emulsifiers, and process variables (e.g., temperature, shear
rates, order of component additions, and the like). Such mixtures
are generally opalescent dispersions referred to as liquid crystals
or mesophases. Mesophase structure may be manifested in several
forms such as lamellar, vesicular, cubic, and hexagonal forms,
depending upon the emulsifiers used, the emulsifier to water
ratios, and the process conditions used.
[0016] Preferably, the emulsifiers used to form the mesophase gels
of this invention have melting points above about 37.degree. C.
Such melting points allow these emulsifiers to be added in powder
form to the liquid phases in forming the mesophase. These
emulsifiers should also easily crystallize upon cooling to
temperatures below their melting point. With such characteristics,
the lamellar nature of the mesophase dispersions and
mesophase-stabilized emulsions can be stabilized upon cooling. The
fatty acid groups can be modified or changed in the various
emulsifiers to obtain the desired characteristics.
[0017] HLB values for illustrative emulsifiers useful in this
invention are as follows: diacetyl tartaric acid monostearate
glyceride or DATEM, HLB 8; sucrose monostearate, HLB 16;
decaglycerol monostearate, HLB 13; sodium stearoyl lactylate, HLB
21. It should be noted that HLB for charged residues depend on the
ionic strength of the aqueous phase. Therefore, although the
calculated HLB for sodium stearoyl lactylate is 21, an
experimentally derived HLB would be closer to 12. The sucrose
esters are mixtures of molecules with various degrees of
esterification. Although the monoesters have HLB values of 16 or
more, as the length of the ester group is increased, the esters
become more lipophilic and the HLB value decreases. Thus, a wide
range of HLB values can be obtained from 0 to 18 depending on the
number and chain length of the esters. The sucrose esters most
preferred for this invention are those with HLB values greater than
10.
[0018] Key considerations for the fatty acid ester substituent of
the emulsifier components are melting point and crystallization.
For example, emulsifiers containing typical cis unsaturated fatty
acids often have very low melting points (e.g., below about
30.degree. C.) and are generally not suitable for incorporation in
mesophase gels intending to be stored under refrigeration
conditions (i.e., not frozen). Such very low melting emulsifiers
might disrupt the crystal packing and destroy the lamellar nature
of the mesophase complexes which appear to be present in such
mesophase gels unless they are handled and stored at very low
temperatures. However, for some applications such low melting
emulsifiers could, if desired, be used, and, in some cases, may
even be preferred. On the other hand, trans unsaturated fatty acids
have high melting points and are expected to work well under
frozen, refrigerated and room temperature conditions.
[0019] The preparation of sucrose fatty acid esters useful in the
present invention is described in U.S. Pat. No. 5,565,557. The
preparation of polyglycerol fatty acid esters useful in the present
invention is described in U.S. Pat. No. 3,637,774. Both of these
patents are incorporated by reference.
[0020] The fatty acid of the diacetyl tartaric acid mono fatty acid
glyceride ester (DATEM) is selected from the group consisting of
saturated and unsaturated C.sub.6-C.sub.22 fatty acids. Preferred
saturated fatty acids are stearic acid and palmitic acid. Preferred
unsaturated fatty acids are long chain (C.sub.16-C.sub.22) trans
unsaturated fatty acids. The fatty acid of the sucrose fatty acid
and polyglycerol fatty acid esters is also selected from the group
consisting of saturated and unsaturated C.sub.6-C.sub.22 fatty
acids. The preferred saturated fatty acids for the sucrose fatty
acid esters and polyglycerol fatty acid esters are stearic acid and
palmitic acid. Preferred unsaturated fatty acids are long chain
(C.sub.6-C.sub.22) trans unsaturated fatty acids. Key
considerations in selection of fatty acids are the melting point
and crystallization of the fatty acid esters. The preferred fatty
acids all result in emulsifiers which have melting points above
37.degree. C. and which easily crystallize upon cooling to
temperatures below their melting point. The most preferred fatty
acids for all esters are long chain (C.sub.16-C.sub.22) saturated
fatty acids.
[0021] The mixture of emulsifiers to provide the ester vesicles or
the mesophase gel contains diacetyl tartaric acid mono fatty acid
glyceride ester, or DATEM, at a level of from about 25 to about 75
percent by weight. The second ester is also present at a level of
from about 25 to about 75 percent by weight. The preferred mixture
contains from about 60 to about 40 percent of each of the first
ester and second ester.
[0022] Alternatively, mesophase systems prepared using three
emulsifiers or esters can be used in the present invention. In such
a 3-emulsifier system, the first emulsifier or ester has a high HLB
number, in the range from about 11 to about 25. Examples of such
emulsifiers include, but are not limited to, sucrose monostearate,
sodium stearoyl lactylate, sucrose monolaurate, polyoxyethylene
sorbitan monopaimitate, or polyoxyethylene stearic acid monoester.
Preferably the first emulsifier is sodium stearoyl lactylate. The
second emulsifier or ester of the 3-emulsifier system has an
intermediate HLB number ranging from about 6 to about 10. Examples
of such emulsifiers include, but are not limited to, a diacetyl
tartaric acid ester of monoglyceride (DATEM), sorbitan
monopalmitate, sorbitan monolaurate, and polyoxyethylene stearic
acid monoester. Preferably, the second emulsifier is DATEM. The
third emulsifier or ester of the 3-emulsifier system has a low HLB
number, i.e., in the range of about 2 to about 6. Examples of such
emulsifiers include, but are not limited to, monoglyceride,
glycerol monostearate, sucrose distearate, sorbitan monostearate,
glycerol monolaurate, and ethylene glycol monostearate. Preferably,
the third emulsifier is monoglyceride.
[0023] To prepare the aqueous compositions of the invention,
whether based on a 2- or 3-emulsifier system, it is important to
provide a well blended homogeneous mixture of the dry powdered
emulsifiers, or esters, prior to dispersing the emulsifiers or
esters in water. If necessary, when the emulsifier or ester is not
a dry powder at ambient temperature, the ester may be frozen and
ground to a powder while frozen. Adding the emulsifiers
individually to the water phase generally does not form the desired
aqueous gel. The mixture of esters are present in the water at a
level of from about 2 to about 20 percent. The dispersion is
stirred with a suitable mixer (e.g., propeller mixer) while heating
to a temperature of from about 80 to about 95.degree. C. over a
period of from about 10 to about 30 minutes. The heated dispersion
is then cooled to about 55 to about 65.degree. C. within 30 minutes
while stirring. The mixture can then be permitted to cool to
ambient temperature without stirring. For small batches (i.e.,
generally less than about 1000 grams), stirring can be discontinued
as soon as it reaches the desired elevated temperature. For larger
batches, it is generally preferred that stirring is essentially
continuous. At the elevated temperature, the composition is a white
milky fluid which gels upon cooling. The mixture of emulsifiers
forms a complex in the form of multilamellar vesicles upon cooling
to refrigeration temperatures. This complex is the mesophase gel.
The ester vesicles are dispersed as a matrix in the aqueous medium.
The vesicles, which form the mesophase lamellar matrix, generally
range in size from about 1 micron to about 20 microns.
[0024] The mesophase gel can also be used to prepare very stable
foams having a high overrun of from about 200 to about 1200. The
foams are especially suitable for forming microwaveable sponge
cakes. The foams are stable enough to be frozen and thawed without
undergoing syneresis. The foams can be used as is or can be
combined with other food products to provide an aerated food
product. The microwaveable sponge cake is a suitable food product
for incorporation of the mesophase gel or mesophase foams as
described herein, because the foaming aspect of the composition
gives aeration to the resulting sponge cake.
[0025] The foams are prepared by diluting the aqueous gel, if
necessary, with additional water to provide a foam base having from
about 1 to about 5 percent ester mixture. The foam base is then
whipped with a suitable mixer (e.g., a Hobart.TM. food mixer
provided with a wire whip) until the desired level of overrun is
obtained. When very low levels of the ester mixture (i.e., from
about 1 to about 3 percent) are present in the foam base, it is
desirable to provide a bulking agent in the foam base. The bulking
agent may be any of the commonly used food bulking agents. The
bulking agent, if used, is present in the foam base at levels of
from about 20 to about 40 percent. Preferably, however, the bulking
agent is sugar.
[0026] The above-disclosed mesophase gels or foams may be used to
form the desired mesophase-containing sponge cake. Such sponge cake
may be formed by forming a dry mixture containing about 10 to about
30 percent maltodextrin, about 10 to about 30 percent cake flour,
about 1 to about 5 percent starch, about 5 to about 20 percent
sugar about 0.5 to about 2.0 percent salt; mixing about 5 to about
15 percent mesophase gel (which has about 20 to about 40 percent
maltodextrin and/or sugar and about 20 to 40 percent water added),
about 25 to about 45 percent water and 0 to about 1.0 percent
vanilla flavoring into the dry mixture to form a cake batter, and
pouring the cake batter into cake pans. The sponge cake batter is
then cooked using a microwave oven. For normal cupcake-size sponge
cakes, a cooking time of about 45 to about 60 seconds is usually
sufficient in a conventional microwave oven. For
conventionally-sized sponge cake, a cooking time of about 3 to
about 10 minutes is usually sufficient in a conventional microwave
oven. The microwaved sponge cake rises in a manner similar to a
conventionally baked sponge cake and has texture and mouthfeel
similar to conventionally baked sponge cake.
[0027] While not wishing to be limited by theory, it is believed
that the foaming aspects of the mesophase gel, wherein air is
trapped within the gel and or sponge cake batter in the form of air
bubbles, provides the ability of the mesophase-containing sponge
cake to rise when cooked in a microwave oven. It is believed that
the trapped air bubbles of the mesophase are trapped within the
sponge cake batter, and upon heating in a microwave oven, cause the
batter to rise to a point wherein the batter is palatable after
baking. It is also believed that the mesophase-trapped air bubbles
or the components of the mesophase themselves cause the sponge cake
to achieve palatability and lightness upon baking in a microwave
oven. These organoleptic properties are in contrast to conventional
cereal products prepared in a microwave oven which generally have a
tough and stale texture which is not palatable to the consumer.
[0028] In furtherance of the present invention, the mesophase gel
and the dry ingredients may be packaged in separate pouches for use
in a kit. The contents of the two pouches, along with water, may be
combined and mixed, to yield the mesophase-containing sponge cake
batter suitable for baking in the microwave as described
herein.
[0029] The batter (including mesophase gel, dry ingredients, and
water) may also be manufactured and sold directly to consumers.
Such mesophase sponge cake batter could be poured into a
cupcake-type container and frozen. Such a frozen product would
allow school-age children to remove the cupcake cups from the
freezer, place them in the microwave, bake for 45 to 60 seconds,
see their treat rise and take shape, and eat the sponge cupcakes
after the treat cools down.
[0030] Toppings and/or additives can be used with and/or
incorporated into the sponge cakes of the present invention. For
example, jam could be placed on top of the batter. Alternatively,
chocolate frosting or pudding in the cupcake cup first and then
covered with the sponge cake batter. Desserts having multiple
layers of fillings and sponge cake could also be prepared.
Alternatively, cream cheese, fruit pie filling, or other dessert
ingredients could be placed in the cupcake cup along with the
sponge cake batter to generate a desirable treat. Alternatively,
the sponge cake may be baked and then topped with fresh fruit,
whipped cream, or other dessert toppings.
[0031] The sponge cake of the present invention may be frozen for
long term storage. Such mesophase-containing sponge cake batters
are stable at frozen temperatures for at least about 6 months.
Frozen mesophase-containing sponge cake batters may be cooked in a
microwave oven as described herein. Alternatively, the
mesophase-containing sponge cake is stable at refrigerated
temperatures for about 1 month. Again, the sponge cake may be baked
in a microwave oven as described herein.
[0032] Except for the mesophase, conventional ingredients normally
used in preparing sponge cake (except, of course, yeast or
conventional leavening agents are not needed) can be used.
Flavorants may be added via the mesophase; addition of flavorants
via the mesophase provides homogeneous dispersion through the final
product. The mesophase gel and the batter composition are mixed to
form a mesophase-containing batter which may be poured into cake
pans and/or cupcake cups to form the sponge cakes. Sponge cakes of
conventional and non-conventional shapes can be formed. Such
conventional shape styles include, for example, cupcakes,
loaf-shaped cakes, layer cakes, tubular pan-shaped cakes, and the
like. Flavorings that may be used in manufacture of the sponge
cakes described herein are any flavorings that are desirable in
sponge cake, especially butter, vanilla, chocolate, lemon, lime,
strawberry, other fruit flavorings, nuts and the like.
[0033] Other ingredients including, but not limited to, water,
maltodextrin, cake flour, sugar, water, starch, egg products, salt,
and flavorings can be added or incorporated into the
mesophase-containing gel to form a palatable sponge cake. Egg
products may be used in any of the embodiments of the present
invention and may comprise egg yolk, salted egg yolk, whole eggs,
liquid egg product, spray-dried egg yolk, spray-dried whole egg, or
any other form of egg product.
[0034] The flour that may be used may be any edible flour, such as
cake flour, bleached or unbleached hard to soft white flour, whole
wheat flour, soy flour, rice flour, corn flour, and the like. Other
edible flours may also be used. A single edible flour or mixtures
of such edible flours may be used.
[0035] The following example is intended to illustrate the
invention and not to limit it. Unless otherwise indicated, all
percentages are by weight. All patents, patent applications, and
literature references cited herein are hereby incorporated by
reference.
EXAMPLE
[0036] A mesophase-containing sponge cake was prepared using the
following components:
1 Mesophase Gel Components diacetyl tartaric acid ester of 15.0 g
monoglyceride sodium stearoyl lactylate 15.0 g water 470.0 g Sponge
Cake Components Salt 4.0 g Egg white 10.0 g Cake flour 60.0 g
Maltodextrin M040 (a low DE 65.0 g maltodextrin Sugar 50.0 g Waxy
Corn Starch 13.0 g (dual modified) Water 125.0 g Flavor Vanilla 0.5
g Meso Foam 30 g (10 g mesophase gel, 10 g malodextrin/sugar, 10 g
water)
[0037] The "meso foam" was prepared by blending mesophase gel
(formed from the mesophase components), additional
malodextrin/sugar, and additional water in a 1:1:1 ratio.
[0038] The mesophase gel or foam may be used to manufacture a
desirable sponge cake cupcake. The mesophase gel was formed by
mixing 15.0 g sodium steroyl lactylate, 15.0 g diacetyl tartaric
acid ester of monoglyceride, and 470 g water and subjecting the
mixture to 10,000 sec.sup.-1 shear at about 95.degree. C. for about
15 minutes. The mixture was then cooled to room temperature with
agitation. The resulting mesophase gel is viscous. The mesophase
gel (9.0 g) is combined with 9.0 g maltodextrin and 9.0 g water
with gentle mixing to form a mesophase-maltodextrin mixture. The
mesophase-maltodextrin mixture (30.0 g) is combined with 30.0 g
sugar and 30.0 g water with gentle mixing to form a mesophase-sugar
mixture.
[0039] The dry ingredients, salt, cake flour, maltodextrin, sugar,
and starch are blended. The water, flavoring and dry ingredients
are added to the mesophase-sugar mixture and mixed until
homogeneous. The resulting batter is poured into cupcake cups and
frozen until baked in a microwave oven. The organoleptic properties
are similar to those of a traditionally prepared sponge cake.
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