CA1329509C - Coating composition used to improve coated baked bakery products - Google Patents

Abstract

COATING COMPOSITION USED TO IMPROVE
COATING BAKED BAKERY PRODUCTS
ABSTRACT
A unique coating composition is described for coating a baked bakery product such as a cake to prevent the significant deterioration of the quality of the cake on standing at ambient temperature as well as to maintaining the integrity of the fondant icing of the exposed surface of the cake over extended periods of time.

Description

`~--_~ Case 3647 1 32q50q CO~TEO I~A~D 3A~ P}~O~UC:~S

5Thi~ invalltion relat~s to unique coating compo~itions for coat~IIg baked bak~ry prQduct~ to control moisture 7 migrdtion and to improv~ baked b~kery product~ ~hich maintain its high quality over ~tended period~ of time.

BAC~;RO~ ~:?F ~E INVE~rION
.~1 A serious problem which ha~ always esisted in the bakery in~u~try r~lates to the matter of staling as ~:
13 p~rceived by the firming of ~he food product due to moi~ture 108~. Thi~ i~ especially true in a baked ba}sery 15 produ~:t sueh as a~ iced or coated cak0 becau~ of its hlgh mo~tur~ content i~sidq th~a productO The water 17 cos te~t o~ th~ ba~ed bakery product will migrat~ from the high ~a~or ~ressur~ area (i~si~e tha product~ ~o ~he low 19 ~apor pr~a~ure aroa ~baked ~urface) until eguilibrium in 'ch~ vapor pre~sure and moisture i~ reached. As thi 21 prQCe~ ~ontinue3 the inside portion of the product known a~ th~ crunb ha~ a decrease in mvisture cont~nt which 23 co~tributQ~ to the perc~ ed 8tE~llene88 arld hard~ning of the bak~d bakery product ana i. the bakery pro~uct 25 cont~in~ an icing the wat~r ca~ accumulate in the int~arface and th~ icing will kegln to flow an~ run off 27 the product. Whe~rl a fondant coating ~uch a~ chocolate or ~. `

- ~ ~

. - 2 ~32q5oq 1 other icing such a8 marshm~llow, whit~, fudge, German chocolat~, and th~ like i~ applied to a baked bakery 3 produ~t, thes~ products ~ere u~ati~factory for eatin~ in 1 to 8 ~ay~ primarily because icing ran from ths sur~ace 5 of the product sspecially after thawing the frozen i~ed cak~. This spoilage i~ due to moi~ture migration from 7 the fo~dant icing of the bak~d bakery product to the cake product.
g There ha~ been many t~chniques suggested to overcome the moi~ture migration in a baked bakery product. In 11 ~ilva et al., U.S. Patent No . 4,293,572 the prior art disc?~ssion describe~ many outer coati~g compo~it~ons 13 u~r~lat~d to the present invention. Silva et al.
de~cribe~ a method of coating a ~lticomponent bak~d or 15 ~ried baksry food product with an ~dible eff~cti~e moi~ture barrier. Th~r coating consisted of a mi~turo 17 of saccharide, polysaccharide or de~trin; wator and an emul~ified acetylated monoglycerid~ triglycerides. The 19 coatlng ormed on the baked product~ apparently was a satisfactory ~oisture barri~r but Silva ~t al. ~ever 21 recognized an icing run of4 problem. The Silva et al.
composition i~ di~f~r~nt than tha m~re predictable 23 co~po~ition U8Qd i~ the pre~t in~ntio~. O~her ~ati~fac~ory pro~ctiv~ coa~i~g composition~ include 25 ~c~ynolas et al., U.~. Pat~nt ~o. 3,784,714 ~hich ~esc~ibo~ coating a bak~ry product ~ith a chocola~e 27 ~roau~t conta~nin~ calcium ~tearate to re~ard moistur~
108~. Colt2~ et al., U.S. Pa~nt ~o. 3,784,713 describes 29 a moi~ture barrier coating for bak0a ~roducts by incorporating into a chocolat~ coati~g a minor amount of 31 an alkali or alkali~e earth m~tal derivative of isolated so~ protQin. hang et al., U.S. Pa~nt ~o. 3,784,714 33 d~scribe$ a glaz~ compo~ition for a bakery ~roduct as a moi~tur~ barrl~r which compri~e~ a de~trin component, 35 water, che~ical preservative and an edible acid. In the , : ' '~ .
, . ! . , . ~

;` . ' , , ' ', "

1 32950q 1 presen~ invention~ a uniqu~ coating composition ha~ been diseov~rad which proYi~es a moi~ture control for baked 3 bakery product~ ~especially products co~taining fondant icing) which remain ~o~t i~ te~ture and o~ stable quality S over e~tended periods o~ time while snaintai~ing its icing layer in th~ s~8 appearan~e a~ ~hen originally made 7 especially a~ter fre~zing and thawing.

9 5~
In accordance with the pre~nt inY~tion, a unique 11 coating com~o~ition for a bak~d ~akery product has been di~covered whi~h ha~ outstanding moi8ture control 13 prop~rties and ~an be predictably reproduc~d by controlli~g th~ relative humidit~ o~ th~ coating by the 15 addition of an aqueou8 soluble sugar-containing ~yrup to the remainin~ ingredients of the coating. Th~ u~.igue 17 coating composition for a bakad bakery product such as a cake, cup cake, and th~ e for this ln~entio~ comprises:
19 ~13 about 60 to about 90 weight percent of edible lipids ~uch as fat or shortening haYing a melting point 21 abov~ about 99~F; and

(2) an amou~t o an aqu~ous solubl~ sugar-containing 23 syrup and~or water added to ingredient ~ o produce a mo~stur~ cont~t in th~ coating ~o~po~itio~ having a 25 r~latiY~ hu~iaity oÇ about 40 to about 68% a~ measured in a ~10a ~ir-t~ght bo~ having a co~trolled startiny 27 h~ad~p~c~ ~ond~tions o~ 70F~60~ relativ0 humidi~y ~vironment whar~ 100 grams cf 3ai~ coating i~ ~pread 29 ~nly onto a surface of a pan wh~rain th~ relative huni~ity recorded at fiv~ minut0 int~r~al until 31 substantially ~quilibrated. A preferred ~oating composition ~or thi~ invention i8 the sam~ composition as 33 describ~ ~bove ~xcept tha~ the ~lble lipid, having a m~lting point ~bove about 99F in amount~ ~ro~ about 65 35 to about 88 weight perce~t and an edibls :

., 1 fibrou~-containi~g po~der i8 pre~nt in amounts from about 5 to about 15 wei~ht pereent. An additional aspect

3 o~ this inv~nkion i~ an improYe~ cake which contaîn~ a sub~tantially unior~ coating o~ the above described 5 compo~itions and additionally to a~ improved iced cake which i~ ~oated with ~uitable iein~s. Th~ impro~ed cakes 7 of this inventio~ r~main soft in te~turo, mai~tain it8 icing layer and ar~ of stable gualit~y o~er ~t~nded 9 period~ of tim~.

The edible lipias ~uch as fats OE ~hortenings u~a in 13 the ~o~position~ o ~hi~ inv~ntion ar~ tho~e edible fats or oil~ which include palm oil, oliv~ oil, ol~ic oil, lS coconu~ oil, canola oil, p~lm ~ornel oil, soyboan, co~n oil, p~anut oil, sun10wer oll, cottonneed oil, saf~lower 17 oil among other3, mi~ture~ of thes~ oils, hydrogenated or partially hydrogenated oils. It ia e~sent~al for 19 purpos~ o~ thi~ invention that th~ oil~ or shortenings have a m~lting point abov~ 99J and preferably abov~
21 105F and more pref~rably llO~F to 117F. Th~ fats or ~horten~ng a~ U8~ her~ o not r~quire emul~f~ers as 23 long as const~t a~itation i8 ~intai~ad in ~h~ mising, It i~ pre~rred ~o use emul~ srs ~uch as mono and 25 diglyc~rid~ wh~h are well k~o~ a~d are used in acc~tablo a~ounts as a~ ai~ i~ the ~reparation of the 27 co~ti~g compo~tion of this in~ntio~. The amount~ of a -fat o~ ~hort~ning used in the coating~ o~ thi~ invention 29 can rang0 fro~ about 60 to about 90 w~ight percent of the total ~o~po~ition. Th~ amount~ o~ ~ fat or short~ning 31 u3e~ wi~h about 5 to a~o~t 15 w~ight percent o~ 3n edible ibrou~ con~a~ning powder can rang~ from about h5 to 33 about 88 w~ight p~rcent of th~ tot~l ~ompositio~.

; , ; , . .

, . , , -': .

~ ~ 5 ~ ~32~509 1 The amount of water added to the in~redients of the coating compositions will depend on the relative humidity 3 of the coating composition required.
The aqueous soluble sugar-containing syrup used in 5 the coatings of this invention is dep~ndent on relative humidity of th~ coatin~ achieving above about 40 to about 7 65%. Thi~ means that t~ soluble ~ugar-containing syrup i~ mi~ed with the ~ater and th~ edible lipid to for~ a 9 coating havinq a relati~e humidity above about 40~ to about 65~. Amsunts of the agueou~ ~olubl~
11 sugar-containinq syrup~ used can rango ~rom 0 to about 20 weight percent, preferably 0 to 10~ weight parcent. The 13 equi~ma~t ussd to determiAe relativ~ humidity (vap~r pressur~) de~eloped by tho coating~ o~ this inve~tion is 15 an air tight plastic de~iccant bo~ ~ea~urinq 8X~ 6~ to provide a $ealed environm~nt. This bo~
17 i~ equipped with a temperature and ralativs humidity measurement d~rice (*General Eastern Model 850 19 transmitter) which i~ i~ter~aced with a Hewlett Packard Data Collection system. The apyaratu~ i~ placed in a 21 70F/60% relative humidity environment, to provide controlled tarting headspace condition~ in~ide the 23 seale~ bos. The p~ocsdure ~or relative humidity d~ter~i~atîon include~ on~ hundred g~ams of a coating to 25 be tested ~hich i8 spread evenly onto the surfac~ of a ai~po~able alu~i~um pa~, ha~ing slightly less dimensions 27 a~ th~ botto~ o the desiccator bos (8~ s 10~ umidity ~ea~urements are recorded at five minute intervals over 29 the tim~ needed to equilibra~ the head~ace relative humidity for a period of time not ~sceedi~g two hours.
31 The t~rm ~aqueous soluble sugar-containing syru2~ means that th~ soluble mon and disaccharide sugars us~d in the 33 syrup ar~ di3solved with a minimum amou~t of water. If e~ces~ water is used to produce the ~yrup, i~ could 35 effect the relati~e humidity the coating e~ceedi~g the *Trade mark ~A-.~ . ~ . ~ . ,.

- . ~ . .

~ - 6 - .
1 32q50q 1 68% ralative humidity o~ where an effective coating for the baked bakery products may not be achieved. The use 3 of the relative humidity o~ the coatin~ to achieve success of an outstanding moisture barrier for a baked 5 bakery product i uni~ue and novel.
The aqueou~ soluble-contai~ing sugar syrup can 7 contain up to 92% solid~, preferably between about 50 to about 80~ total solid~. The preferred sugar syrup to be 9 used is defined AS 4~ *LE W DEX containing 30~ fructose 36% de~trose ha~ing 28~ ~ater with a total solids of 11 72%o In~ert sugar is acceptable a~ w~ll 24 ~EVUDEX
syru~. The amounS of water i~ th~ above de~cribed syrup 13 can range from about 21 to about 30 weight percent.
A pre~erred coating o~ thi~ invention contain~ edible 15 fibrous-containing powder which acts a~ water bind~r~.
These include ~ibrou~ powder which are soluble or 17 insoluble ~ibers ~uch a3 cocoa, citru~ peel, refined corn bran, citrus pectin, citrus albsdo and the like. The 19 cocoa powder used can contain about 1 to about 32 weight perc~nt cocoa hutter fat, pr~orably about 10 to about 12 21 weight percsnt butt~r fat. The averaqe particle sizes o~
the fibrou~ powd~r can rang~ ~rom about 35 to abou~
23 170 micron~. T~ amounts o~ edibl~ fibrQus-containing powder ca~ range from about 5 to about 15% weight percent 25 of thfi coating compo~itio~. .
T~e ~o~dant iced cakes as claimed herein produced by 27 using the coati~g composition of thi~ invention are i~pro~ed i~ quality and prolonged shel~ life stored at 29 ambient temp~ratures. Another advantage of this in~ention ic~d cakes o this in~ention can be frozen and 31 thawed without losing the icing ~y running off the cake after a short period of time at ambient temperatures and 33 also having a prolonged shelf life.
Ths coating~ o this invention are prepared by 35 placing ~he edible lipids such as fat or shortening into J A
*Trade mark , .

, ~ .
.

~ - - 7 - 1 32~ 5 09 1 a mixing bowl, blend;ng the free water ~ith th~ aqueous ~olu~le ~ugar syrup and mi~ing the blend with the fat and 3 shortening to provide a smooth and creamy product. Then heating the mi~ture to 120F to about 140F. If an 5 edibla ibrous-con~aining powder such a~ cocoa i~ used, it i3 combined with portions of the fat or shortening 7 prior to the addition of mi~ing with the agueous soluble sugar-containing ~yrup.
9 The coating u~ed in th~ inter~ac:ial layer i~ h~ated or maintained at temp~ratur~s of 115~F to about 140F and 11 applied to the ~posed ~urf aca o f the cak~ to be iced.
Ater th~ coating ha~ been ~et up~ th~ fon~ant ici~g is 13 applied ov~r the coating. ~oth of thq icir~ ~nd coating can ba applied to th0 e~po~ed ~urf~c0 of th~ cake by 15 spraying, brushing or knife speading. It i8 ~mportant, in most instances, to remov~ the exc~B of the coating to 17 pro~ide a ~u~stantially uniform coating of th~
interfacial layer while the icing cover ths interfacial lg layer can be any thicknes~ d~pend~ng on tha decorative ef~ect de3irsa.
21 The following esamples furtheE illustrate the invsntion.

~ 6 27 I~to a Hobart ~yp~ mi~ing bo~l, 182.5 pounds o a mistur~ o 30yb~an oil-cotto~eed oil, emulsifi~d with 29 moao- and diglyc~ride~ having a ~lting point of 115F
wa~ ~lended ~ith S2.5 pound~ of cocoa contai~ing la to 31 12 ~eight p~rce~t cocoa butt~r fat. 91.25 pou~d~
additio~ally of a mis~ure o~ ~oyb~an oil-co~ton~ed oil 33 mixtur~, a~ de wribed above, wa8 aa~e~ to the ble~ded cocoa-cotton~ea oil-soybea~ o~l ~isture and bl2nded 35 until the misture was uniform. Separat~ly, 7~5 pounds of : : . . ..
~
.

: . ' ' ' ' 1 water was thoroughly mi~e~l with 37.5 poundR of LE~UDE~
contai~ing 30% fructo~ and 36~ de~tro~ ~total solids 3 72~) cQIltaining 28~ bourld water t:o produce the syru~.
Thi~ mi2:ture was added to the eocoa-cotton~eed 5 oi l-~oybean oi 1 misture an~ blended ~o a smooth and c:rean~ testure. The relatlYe humidity of this coating as 7 measured in the relati~ humi~ity apE~aratu~, previously de~crib0d was 659c.
9 Thi~ coating composition was placl3d on the esposed sur acR of a cak~ ~ ith a eoa~ing appl.icator (~pinning 11 disc f ruit glazing machin~) maintaining th~ coating at 120-130~F ~urin~ th~ applicatio~. ~ to 12 grams o~
13 coating wa~ ap}~lied to th~ top sur4ac6~ in tha eake. The co~ting wa~ plac~d on th~3 surfac~ o~ a ~ubstantially 15 uniform coating. After the coating cooled, a laye~r of fondant chocolat~ icing was placed over the top of the 17 coa~lng o~ tha cak2. The icing had the following compo3ition:

t. 9;

Fondant 65 . 2 23 gl~ ~uga~
gÇ~ ~at~r 27 Y~g~3tabl~ shortening 3 . 6 Xci~g ba~ 20.7 29 co~o~ 60~
~oybear~ oi 1 20 31 but~r 10 ~g~tabl~ shortening 8 . O
33 f la~o~ 2 . O
~ter 5 . 7 buttor 3 . 6 emulsl~i~r o . 5 37 stal3~ liser 0,7 39 Other~type~l of icing~ which can b~ u~ed ir~clud~
mar~hmellow, ~hit~, ~udge, Ger~na~ Choc:olate al~d the like.

.:

:, `, '' .

. .

1 ~he cake wa~ stored at ambient t0mperature3 for periods of time while perisdically determininy cake icing 3 31ippage. A Mechanical ~pectrometer wa3 use~ to measure the torque require~ to promote con~tant slippage of the 5 fro~ting or icing on the ca~e suracl3 during rotational shear. Ths crumb or cake ~ectio~ i~ held securely within 7 a specially designed cu~ contai~i~g ~srtical pin~ that prevent it from turning. The cup in turn is ~astened to 9 the tran~ducer ~ith a thread~d collar. Rotatio~al shear i~ a~plied to ths frosting or icing using an abra~ive 11 flat disc attached to the upp~r drivle spindle of ~he instrument. Th~ ~teady ~tate torque resuired to promote 13 slippage of th~ frostin~ or icing on th~ crumb or cake is re~ortsd in term~ of gra~ per ~entim~ters. T~ various 15 ic0d cake~ were te~ted ater 3, S ana 7 ~ays an~ compared with a control cake having no int~rfacial layer. ~ter 17 3 ~ay8 the torque of the icin~ of th~ control cake was reduced from 120 gm/cm to 56 qm~cm which is an 19 un~a~i~fac~ory slippage number. The compositions of this invention u8e~ a~ the interfaci~l lay~r for cake~ with a 21 chocolata icing ~tanding at ambi0nt temp~ratures aft~r 3 day~ ha~ ~lippag~ torgue nu~b~r~ ranqin~ fro~ 140 to ~3 175 g~c~ an~ ater 7 aays 70 to lS0 g~c~. ~h~se numbor~ ar~ ~ignificantly bett~r than th~ com~arable 25 control ~ak~. The following tabl~ ~um~arizes the various es~mple~ yroduced made in th~ ~i~ilar ~nner as described 27 a~ove. lt 3hould be noted that when the e~posed surface of tho ~ake wa~ coated with an int~rfacial layer of 29 co~o~ on described in E~ample~ 1, 3, ~, 5 & 6 where the int~rfaci~l composition ha~ a relatir~ humidity 31 ra~ging fro~ abou~ 40 to 68~ an~ the~ iced with the chocolate icing, the eakes maintain~a it3 hish ~uality 33 ov~r e~tended products of time.

'~, " ' ` ~

;~------ lo - 1 32 9 5 09 o .; ~, x ~ æ ~
o V

~ O~
O :~

.
O~ ~
" " 1~ ; 3 ~

U ~ o ~ ~ ~ ~ .o J ~ ~ ~ O _ ~ N
r--c ~ ~ O u~ In æ
, ,~ ~ ~ N O O O ~ O
n ~!3 . , ~ ~ W ~
~1~ ' ~
Cl e ~J
1:~ --8 C~ O r-- Ci~
,_ ,2 . ?~ ,~

i 5 ~ L ~r ;~ o !3 j~- o r r-- _ r~

, '~
;

' -, ~

Claims (16)

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A coating composition for a baked bakery product which comprises:
(1) about 60 to about 90 weight percent of an edible lipid having a melting point above about 99°F;
and (2) an amount of an aqueous soluble sugar-containing syrup and/or water added to ingredient (1) to produce a moisture content in the coating composition having a relative humidity of about 40 to about 60% a measured is a sealed air-tight box having a controlled starting headspace conditions of 70°F/60% relative humidity environment of a 100 grams of said coating spread evenly onto a surface of a pan, said measurement recorded at five minute intervals until the substantially equilibrated relative humidity is obtained.

2. The coating composition of claim 1 wherein:
(1) an edible lipid having a melting point above about 99°F is present in amounts of about 65 to about 88 weight percent and (2) an edible fibrous-containing powder present in amounts from about 5 to about 15 weight percent.

3. The coating composition of claim 1 wherein the edible lipid is a mixture of cottonseed oil-soybean oil having a melting point of 115°F and the aqueous soluble sugar-containing syrup having up to 92% solids and about 21 to about 25 weight percent water.

4. The coating composition of claim 2 wherein:
(a) the edible lipid is a mixture of cotton seed-soybean oil emulsified with mono- and diglycerides having a melting point of 115°F;
(b) the edible fibrous-containing powder is cocoa containing 6-32 weight percent cocoa butter fat and (c) the aqueous soluble sugar-containing syrup is a fructose corn syrup having up to 92% solids and about 21 to about 30 weight percent water.

5. An improved caked coated on its surface with a substantially uniform coating by the composition of claim 1.

6. An improved cake coated on its surface with a substantially uniform coating by composition of claim 2.

7 . An improved l cake coated on its surface with a substantially uniform coating of the composition of claim 1 wherein:
(a) the shortening of the coating is a mixture of cottonseed-soybean oil having a melting point of 115°F and (b) the aqueous soluble sugar-containing syrup is a fructose corn syrup having up to 92% solids and about 21 to about 30 weight percent water

8. An improved cake coated on its surface with a substantially uniform coating of the composition of claim 2 wherein:
(a) the shortening is a mixture of cottonseed oil-soybean oil emulsified with mono- and diglycerides having a melting point of 115°F.
(b) the edible fibrous-containing powder is cocoa containing 10 to 12 weight percent cocoa butter fat and (c) the aqueous soluble sugar-containing syrup is a fructose corn syrup having about 50 to about 80%
total solids and about 21 to about 30 weight percent water.

9. An improved iced cake comprising:
(a) a baked cake bale;
(b) a substantially uniform coating over said baked cake base comprising:

(1) about 60 to about 90 weight percent of an edible lipid having a melting point above about 99°F; and (2) an amount of an aqueous soluble sugar-containing syrup and/or water added to ingredient (1) to produce a moisture content in the coating composition having a relative humidity of about 40 to about 65% as measured in a sealed air-tight box having controlled starting headspace conditions of 70°F/60%
relative humidity environment of a 100 grams of said coating spread evenly onto a surface of a pan, said measurement recorded at five minute intervals until the substantially equilibrated relative humidity is obtained; and (c) a fondant icing spread over the coated cake base of coating (b).

10. the improved iced cake of claim 9 wherein the coating of (b) contains about 65 to about 85 weight percent of an edible lipid emulsified with mono and diglycerides and having a melting point of 115°F and containing are edible fibrous-containing powder present in amounts from about 5 to about 15 weight percent.

11. the improved iced cake of claim 9 wherein the coating of (b) contains:
(1) about 65 to about 85 weight percent of a mixture of cottonseed oil-soybean oil emulsified with mono and diglycerides having amelting joint of 115°F;
(2) the edible fibrous-containing powder is cocoa-containing about 10 to about 12 weight percent cocoa butter fat and (3) the aqueous soluble sugar-containing syrup has up to 92% solids and about 21 to about 30 weight percent water.

12. The improved fondant iced cake of claim 9 wherein the icing is a chocolate-containing icing.

13. The improved fondant iced cake of claim 10 wherein the icing is chocolate-containing icing.

14. The improved fondant iced cake of claim 10 wherein the icing is a marshmellow icing.

15. The improved fondant uced cake of claim 10 wherein the icing is fudge icing.

16. The improved fondant iced cake of claim 10 wherein the icing is white icing.