U.S. patent application number 13/416648 was filed with the patent office on 2012-10-11 for baked goods-like texture without baking.
This patent application is currently assigned to KRAFT FOODS GLOBAL BRANDS LLC. Invention is credited to Zachary Caplan, Yeong-Ching Albert Hong, Richard Leshik, Jimbay P. Loh.
Application Number | 20120258207 13/416648 |
Document ID | / |
Family ID | 46827165 |
Filed Date | 2012-10-11 |
United States Patent
Application |
20120258207 |
Kind Code |
A1 |
Hong; Yeong-Ching Albert ;
et al. |
October 11, 2012 |
BAKED GOODS-LIKE TEXTURE WITHOUT BAKING
Abstract
Compositions and methods for preparing a multi-texture,
non-baked foodstuff having a first component with a first soluble
solids ratio; and a second component with a second soluble solids
ratio, wherein the second component is a non-baked foodstuff having
at least 1% weight fraction of particulate matter having a particle
size of about at least 100 .mu.m, including at least one setting
agent and at least one texture-modifying particulate ingredient and
having a gel strength of about at least 100 and a liquid weight
fraction of about at least 35%.
Inventors: |
Hong; Yeong-Ching Albert;
(Kildeer, IL) ; Leshik; Richard; (Brookfield,
CT) ; Caplan; Zachary; (Bronx, NY) ; Loh;
Jimbay P.; (Green Oaks, IL) |
Assignee: |
KRAFT FOODS GLOBAL BRANDS
LLC
Northfield
IL
|
Family ID: |
46827165 |
Appl. No.: |
13/416648 |
Filed: |
March 9, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61451936 |
Mar 11, 2011 |
|
|
|
Current U.S.
Class: |
426/103 ;
426/330; 426/474; 426/521; 426/576; 426/578 |
Current CPC
Class: |
A23G 1/44 20130101; A23G
3/42 20130101; A23G 3/50 20130101; A23L 7/157 20160801; A23L 25/30
20160801; A23G 3/54 20130101; A23L 29/20 20160801; A23G 1/54
20130101; A23V 2002/00 20130101; A23G 3/44 20130101; A23G 1/40
20130101; A23P 30/10 20160801; A23L 29/281 20160801; A23L 29/35
20160801; A23L 29/219 20160801; A23L 29/284 20160801; A23L 35/00
20160801 |
Class at
Publication: |
426/103 ;
426/521; 426/474; 426/330; 426/576; 426/578 |
International
Class: |
A23L 1/05 20060101
A23L001/05; A23L 1/0522 20060101 A23L001/0522; A23G 1/54 20060101
A23G001/54; A23L 1/0562 20060101 A23L001/0562 |
Claims
1. A method for preparing a non-baked foodstuff, the method
comprising (a) preparing a fluid composition comprising at least
one setting agent and at least one texture-modifying particulate
ingredient; (b) heating the fluid composition at a temperature and
time sufficient for pasteurization; and (c) allowing the fluid
composition to cool to form a non-baked foodstuff having at least
1% weight fraction of particulate matter having a particle size of
about at least 100 .mu.m and a gel strength of about at least
100.
2. The method of claim 1, wherein the fluid composition has a
viscosity of about less than 100,000 cps.
3. The method of claim 1, wherein the non-baked foodstuff has at
least 5% weight fraction of particulate matter having a particle
size of about at least 100 .mu.m.
4. The method of claim 1, wherein the cooled foodstuff has a water
activity of about at least 0.55 and a liquid weight fraction of
about at least 35%.
5. The method of claim 1, wherein the cooled foodstuff has about
less than 5% evaporation during or after processing.
6. The method of claim 1, wherein the cooled foodstuff has a
texture selected from the group consisting of a fudge texture, a
cake texture and a brownie texture.
7. The method of claim 1, further comprising an aeration step.
8. The method of claim 1, wherein the particulate ingredient is
selected from the group consisting of cereal-based crumbs, flakes,
pieces, or combinations thereof, wherein the non-baked foodstuff
contains at least 1% weight fraction of particulate matter having a
particle size of 100 .mu.m or greater after processing or in the
final product.
9. The method of claim 1, wherein the particulate ingredient is
selected from the group consisting of grain-based crumbs, flakes,
pieces, or combinations thereof, wherein the non-baked foodstuff
contains at least 1% weight fraction of particulate matter having a
particle size of about at least 100 .mu.m after processing or in
the final product.
10. The method of claim 1, wherein the particulate ingredient is an
agglomerated substance, wherein the non-baked foodstuff contains at
least 1% weight fraction of particulate matter having a particle
size of about at least 100 .mu.m after processing or in the final
product.
11. The method of claim 10, wherein the substance is selected from
the group consisting of flour, starch, fibers, hydratable food
materials, compressible food materials, and combinations
thereof.
12. The method of claim 1, wherein the fluid composition further
comprises at least one additional functional ingredient selected
from the group consisting of emulsifiers, stabilizers, thickeners,
foaming agents, nutrients, colors, and flavorings.
13. The method of claim 1, wherein the setting agent is selected
from the group consisting of a thermal setting agent, a chemical
setting agent, and an agent which is both thermal- and
chemical-setting.
14. The method of claim 13, wherein the setting agent is selected
from the group consisting of a thermal setting hydrocolloid, a
thermal setting lipid, a chemical setting hydrocolloid, and a
chemical setting protein, and any combination thereof.
15. The method of claim 1, wherein step (b) comprises an ultra high
temperature (UHT) step.
16. A foodstuff prepared according to claim 1.
17. A non-baked foodstuff having at least 1% weight fraction of
particulate matter having a particle size of about at least 100
.mu.m, comprising at least one setting agent and at least one
texture-modifying particulate ingredient and having a gel strength
of greater than 100.
18. The foodstuff of claim 17, further having a water activity of
about at least 0.55 and a liquid weight fraction of about at least
35%.
19. The foodstuff of claim 17, further comprising at least one
additional functional ingredient selected from the group consisting
of emulsifiers, stabilizers, thickeners, foaming agents, nutrients,
colors, flavorings.
20. The foodstuff of claim 17, further comprising a setting agent
selected from the group consisting of a thermal setting agent, a
chemical setting agent, and an agent which is both thermal- and
chemical-setting.
21. A method for preparing a multi-texture, non-baked foodstuff
comprising: (a) preparing a first component with a first soluble
solids ratio; (b) preparing a second component with a second
soluble solids ratio, wherein the second component is a non-baked
foodstuff having at least 1% weight fraction of particulate matter
having a particle size of about at least 100 .mu.m, comprising at
least one setting agent and at least one texture-modifying
particulate ingredient and having a gel strength of about at least
100 and a liquid weight fraction of about at least 35%; and (c)
combining the first and second components to form the
multi-texture, non-baked foodstuff.
22. The method of claim 21, wherein the first and second soluble
solid ratios have a relative difference of about 12 percent or
less.
23. A multi-texture, non-baked foodstuff comprising: (a) a first
component with a first soluble solids ratio; and (b) a second
component with a second soluble solids ratio, wherein the second
component is a non-baked foodstuff having at least 1% weight
fraction of particulate matter having a particle size of about at
least 100 .mu.m, comprising at least one setting agent and at least
one texture-modifying particulate ingredient and having a gel
strength of about at least 100 and a liquid weight fraction of
about at least 35%.
24. The foodstuff of claim 23, wherein the first and second soluble
solids ratios have a relative difference of about 12 percent or
less.
25. The foodstuff of claim 23, wherein the first and second
components are arranged in discrete layers to form the
multi-texture, non-baked foodstuff.
26. The foodstuff of claim 25, wherein the first and second soluble
solids ratios have a relative difference of about 12 percent or
less.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority of U.S. Provisional Patent
Application No. 61/451,936, filed Mar. 11, 2011, the entire content
of which is expressly incorporated herein by reference thereto.
BACKGROUND OF THE INVENTION
[0002] The present invention generally relates to food technology,
and more particularly, to non-baked foodstuffs having a desirable
texture, such as the texture of a baked good, and methods of
manufacturing the same.
BRIEF SUMMARY OF THE INVENTION
[0003] Disclosed herein is a method for preparing a non-baked
foodstuff, comprising preparing a fluid composition comprising at
least one setting agent and at least one texture-modifying
particulate ingredient; heating the fluid composition at a
temperature and time sufficient for pasteurization; and allowing
the fluid composition to cool to form a non-baked foodstuff having
at least 1% weight fraction of particulate matter having a particle
size of about at least 100 .mu.m and a gel strength of about at
least 100. Also disclosed herein is a non-baked foodstuff having at
least 1% weight fraction of particulate matter having a particle
size of about at least 100 .mu.m, comprising at least one setting
agent and at least one texture-modifying particulate ingredient and
having a gel strength of greater than 100.
[0004] In an embodiment, the method includes an aeration step. In
another embodiment, the method includes an ultra high temperature
(UHT) step.
[0005] In an embodiment, the fluid composition has a viscosity of
about less than 100,000 cps before setting.
[0006] In an embodiment, the non-baked foodstuff has at least 5%
weight fraction of particulate matter having a particle size of
about at least 100 .mu.m.
[0007] In an embodiment, the cooled foodstuff has a water activity
of about at least 0.55 and a liquid weight fraction of about at
least 35%.
[0008] In an embodiment, the cooled foodstuff has about less than
5% evaporation during and/or after processing.
[0009] In an embodiment, the cooled foodstuff has a texture
selected from the group consisting of a fudge texture, a cake
texture and a brownie texture.
[0010] In an embodiment, the particulate ingredient is selected
from the group consisting of cereal-based crumbs, flakes, pieces,
or combinations thereof, wherein the non-baked foodstuff contains
at least 1% weight fraction of particulate matter having a particle
size of 100 .mu.m or greater after processing or in the final
product. In another embodiment, the particulate ingredient is
selected from the group consisting of grain-based crumbs, flakes,
pieces, or combinations thereof, wherein the non-baked foodstuff
contains at least 1% weight fraction of particulate matter having a
particle size of about at least 100 .mu.m after processing or in
the final product. In an aspect of one embodiment, the particulate
ingredient is an agglomerated substance, wherein the non-baked
foodstuff contains at least 1% weight fraction of particulate
matter having a particle size of about at least 100 .mu.m after
processing and/or in the final product. The aglomerated substances
may be or may include substances that are selected from the group
consisting of flour, starch, fibers, hydratable food materials,
compressible food materials, and combinations thereof.
[0011] In an embodiment, the fluid composition further comprises at
least one additional functional ingredient selected from the group
consisting of emulsifiers, stabilizers, thickeners, foaming agents,
nutrients, colors, and flavorings.
[0012] In an embodiment, the setting agent is selected from the
group consisting of a thermal setting agent, a chemical setting
agent, and an agent which is both thermal- and chemical-setting. In
an aspect, the setting agent is selected from the group consisting
of a thermal setting hydrocolloid, a thermal setting lipid, a
chemical setting hydrocolloid, and a chemical setting protein, and
any combination thereof.
[0013] Also disclosed herein is a method for preparing a
multi-texture, non-baked foodstuff including preparing a first
component with a first soluble solids ratio; preparing a second
component with a second soluble solids ratio, wherein the second
component is a non-baked foodstuff having at least 1% weight
fraction of particulate matter having a particle size of about at
least 100 .mu.m, comprising at least one setting agent and at least
one texture-modifying particulate ingredient and having a gel
strength of about at least 100 and a liquid weight fraction of
about at least 35%. In an embodiment, the first and second
components are combined to form the multi-texture, non-baked
foodstuff. In an embodiment, the first and second soluble solid
ratios have a relative difference of about 12 percent or less.
[0014] Also disclosed herein is a multi-texture, non-baked
foodstuff including a first component with a first soluble solids
ratio; and a second component with a second soluble solids ratio,
wherein the second component is a non-baked foodstuff having at
least 1% weight fraction of particulate matter having a particle
size of about at least 100 .mu.m, comprising at least one setting
agent and at least one texture-modifying particulate ingredient and
having a gel strength of about at least 100 and a liquid weight
fraction of about at least 35%; wherein the first and second
components are arranged in discrete layers to form the
multi-texture, non-baked foodstuff and wherein the first and second
soluble solid ratios have a relative difference of about 12 percent
or less.
DETAILED DESCRIPTION OF THE INVENTION
[0015] One embodiment of the present invention provides, in part,
non-baked foodstuffs having a baked goods-like texture without the
need for baking the foodstuff, as well as methods of making such
foodstuffs without baking.
[0016] In one embodiment there is a water-containing, heat
processable, fluid composition including one or more setting agents
and one or more texture-modifying particulate ingredients. An
exemplary non-baked foodstuff is prepared from a blend of water, at
least one setting agent, and at least one texture-modifying agent.
Sweeteners and/or flavorings may be added to provide the desired
level of sweetness or desired flavor profile. Additional functional
ingredients may be added as desired, including emulsifiers,
stabilizers, thickeners, foaming agents, nutrients, colors, and the
like. Processing steps may include one or more of mixing,
homogenization, heating, filling, layering and cooling of a
non-baked foodstuff. It will be understood that the order of such
steps may be modified as necessary to prepare a desired product. In
one embodiment, a fluid composition is placed into a suitable
container for the cooling and/or setting steps.
[0017] In another embodiment, a method of preparing a non-baked
foodstuff is provided, wherein a water-containing, heat
processable, fluid composition, including one or more setting
agents and one or more texture-modifying particulate ingredients,
is prepared, processed, and subsequently allowed to set to prepare
the final non-baked foodstuff product.
[0018] In one embodiment, the fluid composition has a viscosity of
about less than 100,000 cps. In another embodiment, a fluid
composition has a viscosity of about less than 75,000 cps. In one
embodiment, the fluid composition has a viscosity of less than
100,000 cps. In another embodiment, a fluid composition has a
viscosity of less than 75,000 cps.
[0019] The liquid fraction of a non-baked foodstuff comprises one
or more of water, liquid polyols, and non-lipid ingredients which
are fluid at the processing temperature, as well as any combination
thereof. In an embodiment, the liquid fraction does not include any
lipid ingredients. In an embodiment, the liquid fraction includes
lipid ingredients. Examples of liquid polyols include, but are not
limited to, glycerol, propylene glycol, polyethylene glycols, and
the like, as well as suitable humectants. In an embodiment, a
liquid fraction comprises water and at least one liquid polyol. In
another embodiment, a liquid fraction comprises water. In another
embodiment, a liquid fraction is substantially entirely water. In
an embodiment, an exemplary non-baked foodstuff has a liquid weight
fraction of at least 15%, at least 20%, at least 25%, at least 30%,
at least 35%, at least 40%, at least 45%, at least 50%, at least
55%, at least 60%, at least 65%, at least 70%, or at least 75%. In
another embodiment an exemplary non-baked foodstuff has a liquid
weight fraction of about at least 15%, about at least 20%, about at
least 25%, about at least 30%, about at least 35%, about at least
40%, about at least 45%, about at least 50%, about at least 55%,
about at least 60%, about at least 65%, about at least 70%, or
about at least 75%. In one embodiment, a non-baked foodstuff has a
liquid weight fraction of about 35% to about 80%, about 35% to
about 75%, about 35% to about 70%, about 35% to about 60%, about
40% to about 75%, about 40% to about 70%, or about 40% to about
60%.
[0020] In one embodiment, there is about 5% or less evaporation of
water from an exemplary non-baked foodstuff during processing
and/or after processing. Preferably, a non-baked foodstuff has
substantially no evaporation during processing and/or after
processing. In an aspect, the final liquid weight fraction of a
non-baked foodstuff is about the same as the total amount of water
added during processing. In another embodiment, a non-baked
foodstuff has about 0.5% evaporation or less, about 1% evaporation
or less, about 2% evaporation or less, about 3% evaporation or
less, about 4% evaporation or less, about 5% evaporation or less,
about 6% evaporation or less, about 7% evaporation or less, about
8% evaporation or less, about 9% evaporation or less, or about 10%
evaporation or less during and after processing.
[0021] In an embodiment, an exemplary non-baked foodstuff has a
water activity of greater than 0.55 or greater than about 0.55. In
another embodiment, a non-baked foodstuff has a water activity of
greater than about 0.8 or great than 0.8. The water activity (Aw)
is defined as follows: Aw=P/Po, wherein P is the partial pressure
of water in the food product at temperature T, and Po is the
saturated water pressure of pure water at the given temperature T.
In an embodiment, an exemplary non-baked foodstuff has a water
activity of greater than about 0.6, greater than about 0.65,
greater than about 0.7, greater than about 0.75, greater than about
0.8, greater than about 0.85, greater than about 0.9, greater than
about 0.95, or up to about 1.0. In an embodiment, an exemplary
non-baked foodstuff has a water activity of greater than 0.6,
greater than 0.65, greater than 0.7, greater than 0.75, greater
than 0.8, greater than 0.85, greater than 0.9, greater than 0.95,
or up to 1.0. In an embodiment, the ratio of water, humectants and
soluble solids will affect the water activity in the finished
(i.e., set) product.
[0022] A non-baked foodstuff of one embodiment has a gel strength
of about at least 100. In another embodiment, a non-baked foodstuff
has a gel strength of about at least 150, about at least 200, about
at least 250, about at least 300, about at least 350, about at
least 400, about at least 450, about at least 500, about at least
600, about at least 700, about at least 800, about at least 900,
about at least 1000, about at least 1250, about at least 1500,
about at least 1750, or about at least 2000. In another embodiment,
a non-baked foodstuff has a gel strength of about at least 2500. In
another embodiment, a non-baked foodstuff has a gel strength of at
least 100, at least 150, at least 200, at least 250, at least 300,
at least 350, at least 400, at least 450, at least 500, at least
600, at least 700, at least 800, at least 900, at least 1000, at
least 1250, at least 1500, at least 1750, or at least 2000. In
another embodiment, a non-baked foodstuff has a gel strength of at
least 2500. In another embodiment, a non-baked foodstuff has a gel
strength of about 100, about 150, about 200, about 250, about 300,
about 350, about 400, about 450, about 500, about 600, about 700,
about 800, about 900, about 1000, about 1250, about 1500, about
1750, or about 2000. In another embodiment, a non-baked foodstuff
has a gel strength of about 2500.
[0023] Gel strength is a measure of the retention of a gel form,
based on the gel's resistance to shear. Gel strength is measured by
determining the ability of a non-baked foodstuff as set forth
herein to resist the pressure of a physical probe applied to the
surface of the foodstuff. Gel strength of a non-baked foodstuff is
measured using a texture analyzer (e.g., Texture Technologies
Corporation, TA-XT2 unit) with a one-half inch diameter round ball
probe in a compression test of 6.0 mm, at the speed of 1.0 mm per
second, on the sample of interest, in a cylindrical container
having dimensions of approximately three inches in diameter and
three inches in height. As will be understood by one of skill in
the art, the size and shape of the container holding the sample may
affect the results of the compression test. In an embodiment, the
cylindrical container is comprised of plastic. In an embodiment,
the gel strength is measured on a homogeneous sample of interest.
In an embodiment, the gel strength is measured on a sample of
interest comprising only one layer. In another embodiment, gel
strength is measured on a sample of interest comprising two or more
layers. In one embodiment, the two or more layers are of identical
gel strength. In another embodiment, the two or more layers are of
similar gel strengths. In another embodiment, the two or more
layers are of different gel strengths. It will be understood that
gel strength may be measured in other ways, using other methods,
and that comparisons made of two or more samples must be controlled
for the method of testing used in order to make the comparisons
meaningful. For example, it will be understood that the gel
strength of a single-layer product may be different than a
two-layer product, even if the products have identical top
layers.
[0024] In one embodiment, the non-baked foodstuff comprises one or
more setting agents. Such setting agents may include, but are not
limited to, thermal setting agents, chemical setting agents, and
agents which are both thermal- and chemical-setting. In one
embodiment, a thermal setting agent is thermal setting
hydrocolloid, a thermal setting lipid, or a combination thereof. In
another embodiment, a chemical setting agent is a chemical setting
hydrocolloid, a chemical setting protein, or a combination
thereof.
[0025] In one embodiment, the non-baked foodstuff comprises one or
more texture modifying agents. In an embodiment, a texture
modifying agent is a particulate ingredient. Particulate
ingredients may include, but are not limited to, cereal-based
crumbs, flakes, pieces, or other particulates, or combinations
thereof. Particulate ingredients also include grain-based crumbs,
flakes, pieces, or other particulates, or combinations thereof.
Non-limiting examples of particulate ingredients include, but are
not limited to, breadcrumbs, shredded wheat, shredded rice, and
rice crisps. In an aspect, particulate ingredients may be made from
one or more of flour, grain, leavening agents, salts, and other
additives known in the art to comprise such particulates. In one
embodiment, a texture modifying agent may be baked, cooked or
otherwise processed before addition of the texture modifying agent
to the mixture containing the ingredients for the non-baked
foodstuff. That is, a texture modifying agent may be baked, cooked,
extruded or otherwise processed before addition to the mixture that
is subject to further processing that does not include baking, such
as mixing, homogenization, heating, filling, layering and cooling
of a non-baked foodstuff into a suitable container.
[0026] Particle size is measured by dissolving and melting gelling
agent(s) in hot water solution without damaging the particles,
passing the dissolved and melted mixture containing the particulate
material through a sieve of known size and analyzing the particles
retained on the sieve. Particle size is also measured by dissolving
and melting gelling agent(s) in hot water solution without damaging
the particles, passing the dissolved and melted mixture containing
the particulate material through multiple sieves of known sizes and
comparing the particles retained on each sieve. The particulate
fraction retained on each sieve can then be blot dried and weighed
in order to calculate the particle size fraction for the foodstuff.
The measurements are performed on hydrated, blot-dried particles.
Some exemplary non-baked foodstuffs, when containing particulate
texture modifying agents, include about at least 1% weight fraction
of particulate ingredients, at least 1% weight fraction of
particulate ingredients, about at least 5% weight fraction of
particulate ingredients, and preferably, at least 5% weight
fraction of particulate ingredients. The weight fraction is
determined by determining the percentage of weight of particulate
matter as compared to the total weight of the foodstuff sample of
interest prior to processing for particle size determination. In an
embodiment, one layer of US #18 sieve on top and one layer of US
#140 sieve at the bottom are used to facilitate the separation
process. The weight fractions for each layer is then added together
to give the final weight fraction. In an embodiment, an exemplary
non-baked foodstuff containing particulate texture modifying agents
includes about at least 0.1%, about at least 0.5%, about at least
1%, about at least 2%, about at least 3%, about at least 4%, about
at least 5%, about at least 6%, about at least 7%, about at least
8%, about at least 9%, about at least 10%, about at least 15%,
about at least 20%, about at least 25%, about at least 30%, about
at least 40%, or about at least 50% weight fraction of particulate
texture modifying agents. In another embodiment, a foodstuff
includes greater than 50% weight fraction of particulate texture
modifying agents. In another embodiment, an exemplary non-baked
foodstuff containing particulate texture modifying agents includes
at least 0.1%, at least 0.5%, at least 1%, at least 2%, at least
3%, at least 4%, at least 5%, at least 6%, at least 7%, at least
8%, at least 9%, at least 10%, at least 15%, at least 20%, at least
25%, at least 30%, at least 40%, or at least 50% weight fraction of
particulate texture modifying agents. In another embodiment, an
exemplary non-baked foodstuff containing particulate texture
modifying agents includes about 0.1%, about 0.5%, about 1%, about
2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%,
about 9%, about 10%, about 15%, about 20%, about 25%, about 30%,
about 40%, or about 50% weight fraction of particulate texture
modifying agents.
[0027] In an embodiment, an exemplary foodstuff contains about less
than 55% weight fraction of particulate texture modifying agents.
In another embodiment, a foodstuff contains about less than 50%,
about less than 45%, about less than 40%, about less than 35%,
about less than 30%, about less than 25%, about less than 20%,
about less than 15%, about less than 10%, about less than 9%, about
less than 8%, about less than 7%, about less than 6%, about less
than 5%, about less than 4%, about less than 3%, about less than
2%, or about less than 1% weight fraction of particulate texture
modifying agents. In another embodiment, a foodstuff contains less
than 55%, less than 50%, less than 45%, less than 40%, less than
35%, less than 30%, less than 25%, less than 20%, less than 15%,
less than 10%, less than 9%, less than 8%, less than 7%, less than
6%, less than 5%, less than 4%, less than 3%, less than 2%, or less
than 1% weight fraction of particulate texture modifying
agents.
[0028] In an embodiment, a foodstuff contains about less than 25%
particulate texture modifying agents and about at least 1%
particulate texture modifying agents.
[0029] In one embodiment, particulate texture modifying agents are
selected based on their properties of agglomeration. In one
embodiment, particulate texture modifying agents used in the
preparation of a non-baked foodstuff comprise particulate
ingredients which agglomerate, wherein such particulate ingredients
persist in the agglomerated state throughout processing steps. In
an embodiment, agglomeration can be achieved by compressing,
extrusion, compacting, or other suitable means of processing, or
any combination thereof. In an embodiment, the particulate
ingredients maintain at least 90% of the agglomeration from start
to finish of the process of preparing the non-baked foodstuff
[0030] In another embodiment, particulate texture modifying agents
are selected based on their properties of hydration. In one
embodiment, the particulate ingredients are able to be hydrated. In
another embodiment, the particulate ingredients are hydrated before
adding to the formulation. As will be understood by the skilled
artisan, particulate ingredients of different structure and
composition will be hydratable to varying degrees. The ability of a
particulate ingredient to be hydrated may contribute to the ease
with which the particulate ingredients may be pasteurized or
sterilized.
[0031] In an embodiment, an exemplary non-baked foodstuff is
aerated prior to setting. Aeration of the foodstuff may be used to
enhance the final texture of the non-baked foodstuff. In one
embodiment, aeration provides a distinct and/or an enhanced
baked-goods like texture. In one embodiment, a method of making a
non-baked foodstuff includes aeration of the fluid mixture after
heating but prior to filling the final container in which the
product will be stored or sold. In an embodiment, one or more
homogenization steps precede any aeration steps.
[0032] In an embodiment, the fat used in the non-baked foodstuff
may be, for example, canola oil, cocoa butter, coconut oil, copra
oil, corn oil, cotton oil, olive oil, palm oil, palm kernel oil,
peanut oil, safflower oil, soybean oil, sunflower oil, and the
like, or combinations thereof. In an embodiment, the fats may be
animal fats. In another embodiment, the fat may be chemically
modified (e.g., hydrogenated or interesterified). In one
embodiment, a non-baked foodstuff comprises about 40 percent water
or greater, and about 5% to about 40% percent fat. By preparing a
water and fat emulsion using these ingredients, one can create a
non-baked foodstuff having a baked goods-like texture, but also
having a relatively high water content and a high water
activity.
[0033] The foodstuff can be heat pasteurized or sterilized under
ultra-high temperature (UHT) conditions and is useful as a
ready-to-eat foodstuff either alone or in combination with other
foodstuff components (e.g., pudding, mousse, ready-to-eat fudge,
and the like). Typically UHT treatment may be carried out under
conditions of high temperatures and short time periods (e.g., about
280.degree. F. for about 15 seconds) in order to kill potentially
dangerous microorganisms. Other temperature and time profiles
normally used for pasteurization and/or sterilization can also be
used so long as they provide the desired treatment of the
ingredients or foodstuff.
[0034] To provide a non-baked foodstuff, especially when combined
with other components such as pudding, mousse, and the like, the
foodstuff set forth herein preferably has a long shelf-life. To
achieve a non-baked foodstuff having a long shelf-life, the
non-baked foodstuff in one embodiment may be pasteurized or
sterilized at ultra-high temperatures. In another embodiment, the
non-baked foodstuff can additionally be prepared using aseptic
techniques. In an embodiment, the UHT processed non-baked foodstuff
has a shelf life of greater than about 6 months at ambient
temperatures for aseptically packaged products and greater than
about 3 months under refrigerated conditions for non-aseptically
packaged products. In one embodiment, the shelf life is at least 30
days. In another embodiment, the shelf life is at least 60 days. In
yet another embodiment, the shelf life is at least 90 days. In one
embodiment, the non-baked foodstuff can be stored at room
temperature. In another aspect, the non-baked foodstuff can be
stored under refrigeration.
[0035] A non-baked foodstuff of one embodiment may or may not
contain emulsifiers. In an embodiment, the foodstuff comprises one
or more emulsifiers. In an embodiment, one or more fats are
emulsified. A non-baked foodstuff of one embodiment may or may not
contain lecithin. In one embodiment, a non-baked foodstuff
comprises 0.1% to 3% lecithin. In one embodiment, a non-baked
foodstuff does not contain lecithin, and the resulting non-baked
foodstuff cools and sets to provide a resultant foodstuff of
desired composition and texture, and in an aspect, a texture and
composition as described herein. This is in contrast to the
previous understanding in the art that lecithin was required to
provide certain desired final foodstuff textures. In another
embodiment, a non-baked foodstuff contains substantially no
lecithin, and the resulting non-baked foodstuff cools and sets to
provide a resultant foodstuff of desired composition and texture,
and in an aspect, a texture and composition as described herein. In
still another embodiment, a non-baked foodstuff contain no added
lecithin, and the resulting non-baked foodstuff cools and sets to
provide a resultant foodstuff of desired composition and texture,
and in an aspect, a texture and composition as described
herein.
[0036] A non-baked foodstuff may comprise a single layer. In
another embodiment, a non-baked foodstuff may comprise two or more
layers. In one embodiment, when multiple layers are present, one or
more layers may comprise the same non-baked foodstuff. In another
embodiment, when multiple layers are present, various layers may be
comprised of two or more different non-baked foodstuff products. In
yet another embodiment, when multiple layers are present, one or
more layers may be comprised of a non-baked foodstuff, and one or
more layers may be comprised of a foodstuff other than a non-baked
foodstuff. As used herein, "layers" or "discrete layers" is
intended to include separate layers of the different components as
well as inclusions of one component in a layer of the other
component. Examples of components include puddings, gels, mousses,
custards, flans, yogurts, fudges, whipped toppings, chocolates,
chocolate chips or bits, jellies, sauces, cookies or pieces
thereof, cookie dough, fruits, nuts and the like whether imitation
or real. Generally, components formed from candies, chocolate chips
or bits, cookie dough, and/or fruits are in the form of
inclusions.
[0037] When two different layers, or a layer and an inclusion,
contact one another, substantial changes in texture and/or color
may occur over time if the textures and/or colors are appreciably
different. Texture stability between the layers, or between a layer
and an inclusion can be achieved by matching the soluble solids
ratio between the different components. Within each component
(e.g., layer, inclusion), the soluble solids ratio is defined as
the total weight of soluble solids in the layer, divided by the sum
of the weight of water and weight of soluble solids in that layer,
as shown in the following formula: Soluble Solids Ratio=(Soluble
Solids/(Wate +Soluble Solids))*100.
[0038] Two or more layers or components are considered to have
"matched" soluble solids ratios when the soluble solids ratio of
adjacent components are within about 12 percent of each other. In
another embodiment, two or more layers or components are considered
to have "matched" soluble solids ratios when the soluble solids
ratio of adjacent components are within about 6 percent of one
another. In another embodiment, two or more layers or components
are considered to have "matched" soluble solids ratios when the
soluble solids ratio of adjacent components are within about 1
percent of one another. In determining the difference in soluble
solid ratios between two adjacent components, it is the relative
difference rather than the absolute difference which is used. Thus,
by way of a non-limiting example, two adjacent layers having
soluble solid ratios of 22.4 percent and 23.7 percent,
respectively, have a relative difference of about 5.8 percent (as
opposed to the absolute difference of 1.3 percent between the two
layers). It will also be understood that two or more layers or
components are considered to have "matched" soluble solids ratios
when the soluble solids ratio of adjacent components are within
about 18 percent of one another, within about 15 percent of one
another, within about 12 percent of one another, within about 9
percent of one another, within about 6 percent of one another,
within about 3 percent of one another, within about 1 percent of
one another, or within about less than 1 percent of one
another.
[0039] In one embodiment, a method for preparing a non-baked
foodstuff includes preparing a first component with a first soluble
solids ratio, preparing a second component with a second soluble
solids ratio, the second component being a non-baked foodstuff as
described herein, and combining the first and second components.
The soluble solids ratios of such a product may preferably have a
relative difference of about less than twelve percent, as described
herein.
[0040] Taking into consideration the compositions and methods
exemplified herein, it will be understood that depending upon the
desired product and process, optional ingredients may be used.
Examples of optional ingredients include high-intensity sweeteners,
such as stevia, saccharin, sucralose, aspartame, and acesulfame,
and sweeteners such as fructose, glucose, dextrose, corn syrup,
corn syrup solids, honey, and the like.
[0041] In an exemplary embodiment, a non-baked foodstuff includes
at least one setting agent and at least 5% weight fraction of
particulate matter having a particle size of about at least 100
.mu.m, and has a gel strength of greater than 100 and a liquid
weight fraction of about at least 35%. In another exemplary
embodiment, a method for preparing a non-baked foodstuff comprises
preparing a fluid composition comprising at least one setting agent
and at least one texture-modifying particulate ingredient; heating
the fluid composition at a temperature and time sufficient for
pasteurization; and allowing the fluid composition to cool to form
a non-baked foodstuff having at least 5% weight fraction of
particulate matter having a particle size of about at least 100
.mu.m, a liquid weight fraction of about at least 35%, and a gel
strength of greater than 100.
[0042] The invention is further described by the following
examples. It should be recognized that variations based on the
inventive features are within the skill of the ordinary artisan,
and that the scope of the invention should not be limited by the
examples. To properly determine the scope of the invention, an
interested party should consider the claims herein, and any
equivalent thereof. In addition, all citations herein are
incorporated by reference, and unless otherwise expressly stated,
all percentages are by weight.
Example 1
Control Sample
[0043] This example describes the preparation of a control sample
of a non-baked foodstuff prepared without a texture modifying
ingredient. This method yielded a smooth chocolate fudge like
texture snack suitable for long-term storage.
[0044] A dry blend was prepared including 24 g of gelatin (240
bloom), 2.4 g of sodium stearoyl lactylate, 180 g of sugar, 120 g
of cocoa powder, and 6 g of modified starch (REZISTA, Tate and
Lyle, London, England). Water, 575.3 g, was placed into a THERMOMIX
blending and heating device (Vorwerk, Longwood, Fla.). The dry
blend and 112 g of liquid corn syrup were added to the THERMOMIX
and mixed well. The mixture was heated to about 160.degree. F., and
180 g of melted hydrogenated coconut and palm kernel oil was added
(NEUTRESCA 77-25, Aarhus Karlsham USA Inc., Malmo, Sweden). The
preparation was mixed and heated to 190.degree. F., and held at
190.degree. F. for about 3 minutes for pasteurization. The hot
pasteurized mix was placed into 8 oz. containers, and covers were
placed on the containers. The samples were cooled and kept under
refrigeration.
Example 2
Chocolate Brownie-Like Non-Baked Foodstuff
[0045] This example illustrates the preparation of a non-baked
foodstuff having a chocolate brownie like texture. The procedure
and formulation are similar to the control sample. However, six
weight percentages of Post GRAPE-NUTS cereal was added as a texture
modifying ingredient. The resulting sample had a textural attribute
similar to a brownie or a baked cake, and was more dense in texture
than the control in the Example 1.
[0046] A dry blend was prepared including 24 g of gelatin (240
bloom), 2.4 g of sodium stearoyl lactylate, 180 g of sugar and 120
g of cocoa powder. Water, 593.9 g, was placed into a THERMOMIX
blending and heating device. The dry blend, 27.7 g of liquid corn
syrup, and 72 g of Post GRAPE-NUTS cereal were added to the
THERMOMIX and mixed well. The mixture was heated to about
160.degree. F., and 180 g of melted hydrogenated coconut and palm
kernel oil (NEUTRESCA 77-25) was added to the mixture. The
preparation was mixed and heated to 190.degree. F., and held at
190.degree. F. for about 3 minutes for pasteurization. The hot
pasteurized mix was placed into 8 oz. containers, and covers were
placed on the containers. The samples were cooled and kept under
refrigeration.
Example 3
Non-Baked Cake Like Foodstuff
[0047] This example illustrates the preparation of a non-baked
foodstuff having a cake-like texture. The procedure and formulation
are similar to those for the control sample. However, nine weight
percentages of Japanese bread crumbs (B #66140, Newly Weds Foods
Inc., Chicago, Ill.) was added as a texture modifying ingredient.
The resulting sample has a textural attribute similar to a baked
cake.
[0048] A dry blend was prepared including 24 g of gelatin (240
bloom), 2.4 g of sodium stearoyl lactylate, 180 g of sugar, 36 g of
maltodextrin (STAR-DRI 100), 24 g of modified starch (REZISTA), and
87.6 g of corn syrup solids (STAR-DRI 240). Water, 600 g, was
placed into a THERMOMIX blending and heating device. The dry blend
and 90 g of Japanese bread crumbs were added to the THERMOMIX and
mixed well. The mixture was heated to about 160.degree. F., and 144
g of melted hydrogenated coconut and palm kernel oil (NEUTRESCA
77-25) was added to the mixture. The preparation was mixed and
heated to 190.degree. F., and held at 190.degree. F. for about 3
minutes for pasteurization. The hot mixture was placed into a
HOBART bowl and cooled to about 120.degree. F. The mixture was
whipped at setting #2 for 5 minutes. The whipped mix was placed
into 8 oz. containers and covers were placed on the containers. The
samples were cooled and kept under refrigeration.
Example 4
Non-Baked Cake-Like Foodstuff Prepared with UHT Processing
[0049] This example illustrates the preparation of a non-baked
foodstuff having cake like texture, prepared with a UHT processing
step. This formulation and procedure were manufactured in a pilot
plant setting. The procedure is similar to Example 4 except six
percent by weight Dry Japanese Bread Crumbs were added to the
mixture as a texture modifying ingredient. The resultant samples
have a cake like texture.
[0050] Hot water (145 f), 210 pounds, was batched with 0.84 pounds
of sodium stearoyl lactylate, 8.4 pounds of gelatin (240 bloom), 42
pounds of cocoa powder, 7.56 pounds of corn syrup solids (STAR-DRI
240), 63 pounds of sugar, and 63 pounds of melted coconut palm
kernel oil (NEUTRESCA 77-25). The mixture was homogenized in 2
stages at 500/2500 psi and collected. The mixture was then pumped
into a mixing chamber at 7.5 pounds/min. Dry Japanese bread crumbs
were added to the chamber at 0.53 pounds/min or at 6% of the
mixture. The combined product was pumped out of the mixing chamber,
heated to 285.degree. F. through scraped surface heat exchangers,
held for 2 seconds, and then cooled to 110.degree. F. through
scraped surface heat exchangers. The product was collected into
cups, sealed, and refrigerated.
Example 5
Particulate Fraction Measurement
[0051] In one aspect, the particulate fraction of a foodstuff
prepared as disclosed herein was measured by placing 100 g of
foodstuff sample into a 600 ml glass beaker with 400 g of hot water
(at about 140.degree. F.). The beaker was placed on a heated stir
plate with a 2'' long stir bar (2'' long), stirring at about 300
rpm, at 140 .degree. F. After 10 minutes, the hot sample was poured
through a stack of two sieves with US sieve #18 on top and US sieve
#140 at the bottom. Particulates were rinsed with running hot tap
water until all solution was removed. The particulate fraction was
obtained from both sieves and blotted dry with a paper towel. The
samples made according to the disclosure herein contained at least
1% of weight fraction as particulate fraction (i.e., particle size
greater than 0.1 mm) and preferably greater than 5%.
[0052] It will be appreciated by those skilled in the art that
changes could be made to the exemplary embodiments shown and
described above without departing from the broad inventive concept
thereof. It is understood, therefore, that this invention is not
limited to the exemplary embodiments shown and described, but it is
intended to cover modifications within the spirit and scope of the
present invention as defined by the claims. For example, specific
features of the exemplary embodiments may or may not be part of the
claimed invention and features of the disclosed embodiments may be
combined. Unless specifically set forth herein, the terms "a", "an"
and "the" are not limited to one element but instead should be read
as meaning "at least one".
[0053] The term "about" as used herein refers to a value that is
+/-10% of the value to which it refers, unless otherwise defined in
any particular embodiment or example. By way of a non-limiting
example, the term "about 50% water" refers to an amount of water
ranging from 45% to 55%.
[0054] It is to be understood that at least some of the
descriptions of the invention have been simplified to focus on
elements that are relevant for a clear understanding of the
invention, while eliminating, for purposes of clarity, other
elements that those of ordinary skill in the art will appreciate
may also comprise a portion of the invention. However, because such
elements are well known in the art, and because they do not
necessarily facilitate a better understanding of the invention, a
description of such elements is not provided herein.
[0055] Further, to the extent that the method does not rely on the
particular order of steps set forth herein, the particular order of
the steps should not be construed as limitation on the claims. The
claims directed to the method of the present invention should not
be limited to the performance of their steps in the order written,
and one skilled in the art can readily appreciate that the steps
may be varied and still remain within the spirit and scope of the
present invention.
* * * * *