GB2290450A - Low fat muffin mix - Google Patents

Abstract

A low-fat muffin mix having excellent organoleptic characteristics and a non-chewy texture for muffins made thereof comprises : 20-98 wt.% of a soft, bleached flour with a protein content of 4-9 wt% 1-4 wt.% of an instant starch; 0.5-5.0 wt.% of an emulsifier system, comprising monoglycerides, propylene glycol mono-esters, and/or diacetyl tartaric-esters and/or lactylated monoglycerides, lecithin and sodium stearoyl lactylate; 0.1-4.0 wt.% of a thermal gelling gum; 0.5-5.0 wt.% of a leavener; 0-50 wt.% of a sugar; 0-20 wt.% of a bran; 0-5 wt.% of a fat; 0-10 wt.% of another conventional ingredient.

Description

MUFFIN MIX Muffin mixes providing good organoleptic characteristics, such as texture and mouthfeel in the baked muffins, are known; however, these mixes contain relatively high amounts of fats (i.e. 14-18 wt.t in the mix or 6-8 wt.% in the finished product). The moment the fat content of these mixes is reduced, the baked muffins become chewy, resulting in a "gummy" mouthfeel.

Moreover, it was noticed that such reduced-fat muffins could not be baked in a convection oven because of the muffins boiling over during baking. As convection ovens are widely applied nowadays, this boiling over is a serious drawback of such mixes.

We have studied how to overcome the above-mentioned problems. Therefore, our aims were the development of new muffin mixes with a reduced-fat content that had excellent organoleptic characteristics, were not chewy, while muffins could be baked therefrom in a convection oven without the batter boiling over.

A low fat muffin-mix is known from EP 536139. This mix comprises: a sweetened cereal grain ingredient base with a fat mimetic system of 0.1-15 wt.% of polydextrose, 0.1-15 wt.% of a cellulosic material; 0.1-8 wt.% of non-fat milk solids; 0.1-4 wt.% of an emulsifier, 0.1-4 wt.% of modified food starch and 0.1-2 wt.% of a mixture of xanthan gum and guar or locust bean gum. So this mixture requires the presence of polydextrose, while the cellulosic material is selected from microcrystalline cellulose, powdered cellulose and CNC with microcrystalline cellulose. The emulsifier can contain mono- and diglycerides, lecithin and PGME. We found that better results could be obtained, in particular with respect to boiling over during boiling in a convection-oven, when our mixes were used.

Our study has resulted in new muffin mixes with which all our aims can be achieved.

Therefore, our invention concerns a new muffin mix, which upon use in muffins leads to products with excellent organoleptic characteristics and a non-chewy texture, while the muffins can be baked in a convection oven without boiling over during baking, which muffin mix comprises: 20-98 wt.% of a soft, bleached flour with a protein content of 4-9 wt.%, preferably 6-8 wt.% (based on flour, containing 14 wt.% of water); 1-4 wt.% of an instant starch that increases the batter viscosity, preferably an instant corn starch; 0.5-5.0 wt.% of an emulsifier system comprising at least: (a) monoglycerides, in particular monoglycerides containing unsaturated monoglycerides; (b) propylene glycol mono-esters (= PGME), and/or diacetyl tartaric esters (= DATA-esters) and/or lacatylated monoglycerides; (c) lecithin; (d) sodium stearoyl lactylate; 0.1-4.0 wt.% of a gum having thermal gelling properties; 0.5-5.0 wt.% of a leavening system, in particular consisting of chemical leaveners; 0-50 wt.% of a sugar, preferably 15-45 wt.%; 0-20 wt.% of a bran; 0-5 wt.% of a fat, preferably 1-4 wt.%; 0-10 wt.% of one or more of the ingredients selected from thickeners, whey powder, skim-milk powder, vegetables, fruits, spices, flavours and colorants.

An essential ingredient of our new mix is the emulsifier system. This system should contain all ingredients (a), (b), (c) and (d). The total amount of emulsifier in our mix should range from 0.5-5.0 wt.%. It is preferred that the above-mentioned emulsifier system comprises 0.5-2.0 wt.% of monoglycerides, preferably a monoglyceride with 30-75 wt.% of unsaturated fatty acid residues; 0.1-0.6 wt.% of PGME; 0.3-1.0 wt.% of lecithin; 0.1-0.5 wt.% of sodium stearoyl lactylate.

Although any monoglyceride could be used, the best results were found to be obtained when our monoglycerides contain unsaturated monoglycerides (mainly oleic monoglycerides).

The amount of unsaturates is preferably 30-75 wt.%, in particular 40-60 wt.%, of the monoglycerides. These monoglycerides will improve the aeration properties of the batter made from our mixes. The presence of the propylene glycol mono-esters (PGME) improves the aeration properties even further. The lecithin is present in order to facilitate the removal of the baked muffins from the baking pan paper liner.

The stearoyl lactylate acts as a dough conditioner and controls the boiling over of the muffins in the convection oven.

Another essential component in our mixes is the thermal gelling agent. Different thermal gelling agents are known Those thermal gelling agents are chemically modified cellulose-derivatives, modifying groups being methyl-or hydroxy propylgroups in particular. Examples are: Benecel HPMC-043, ex Aqualon (i.e. a hydroxypropyl methyl cellulose) and Methocel, ex Dow Chemical (i.e. a methylcellulose or a hydroxypropyl methyl cellulose).

However, so far these agents have never been applied in muffin mixes and certainly not for achieving the advantages we found upon its use in low-fat muffin mixes containing our particular emulsifier system.

In particular, the use of the combination of Methocel and sodium 2-stearoyl lactylate leads to the unexpected "nonboiling-over" properties of our muffin batters.

The instant starch is added in order to control the batter viscosity and its moisture retention. Different instant starches could be applied (such as Instant Tender-Jel 479e ex A.E.Staley; Amylum F-3@ ex Amylum; Ultratex-2@ ex National Starch); however, we prefer the use of Instant Clear Gelt, which is an instant corn starch from National Starch.

The flour component of our mixes has a strong impact on the product properties. We found that the use of unbleached (= non-chlorinated) flour did not result in the required product properties. Nor did the use of flour with a higher protein content result in acceptable products.

In order to achieve some leavening of our muffins, it is necessary to add a leavener, preferably one containing a chemical leavener, such as NaHC03; acidic Na-Al-phosphate or anhydrous mono-calcium phosphate.

The other components that can be present in our mixes (i.e.

sugar, bran, fat, thickener, whey powder, skim-milk powder, flavours, spices, colorants etc.) are conventional ingredients and can be selected freely from the ingredients normally applied in muffin mixes.

We, however, have a preference for the use of guar gum as a thickener as this component gives the best products that contain a thickener. The preferred amount of guar gum is up to 2.0 wt.%.

In our mixes, vegetables or fuits, preferably in comminuted form, can also be present.

Part of our invention are also batters comprising water and our muffin mix, the preferred ratio of water : muffin mix being 1:1 to 1:2.

The low-fat muffins that are obtained after baking (preferably in a convection oven) are also part of the invention.

EXAMPLES Muffins were made from the following three low-fat muffin mixes. For this purpose, the following procedure was followed Preparation of the low-fat muffin mix 500 kg of low-fat muffin was prepared, using a ribbon blender, by the following process: STEP 1: Plate the emulsifiers on to sugar, using a 100 quart planetary mixer equipped with a paddle. 40 kg of sugar was placed in the bowl; each emulsifier (Durem 204k, Lecithin EC-25) was plated on to the sugar for approximately 5 minutes or until homogeneously blended.

STEP 2: A 500 kg horizontal ribbon blender was charged with the appropriate emulsifier pre-blends. All remaining dry ingredients were sifted through a #30 screen on a Sweco sifter into the mixer. Start mixer blend for 5 minutes.

STEP 3: Add shortening, if any in formula; blend until well incorporated for approximately 5 minutes.

STEP 4: Add flour through sifter while mixer is running.

Blend for 5 minuted after all flour is in.

STEP 5: Add bran, if any in formula. Blend for an additional 5 minutes.

STEP 6: In the case of carrot mix, add carrot just before mixing is complete. Blend until incorporated.

STEP 7: Discharge through a turbilizer finisher or Fitz mill into heat-sealable polyethylene-lined Kraft bags.

Using the above-mentioned procedure, low-fat muffin mixes A, B and C were obtained having the following compositions: Composition A

Ingredient N.L. Cake Flour 39.8 (New Life) Sugar 36.0 Carrot Strip 5.0 Fine Bran (HT) 4.0 Dextrose 3.0 Whey Powder 2.0 Instant Clear Jel 2.0 Sodium Bicarbonate 1.5 Monoglycerides 1.2 (50% unsaturated) Egg Albumen 1.0 Methocel K4M 0.8 (Dow Chemical) Sodium Aluminium 0.6 Phosphate Salt 0.5 Lecithin 0.4 Mono Calcium Phosphate 0.4 PGME mixed with lecithin 0.4 Sodium Stearoyl-2- 0.3 Lactylate Flavour 1.0 Guar Gum 0.1 Total 100.00 Composition B

I II Ingredient il N.L. Cake Flour 43.85 (New Life) Sugar 37.00 11 Maltodextrin 5.00 Dextrose 0 3.00 Skim Milk Powder 2.25 Instant Clear Jel 2.00 Monoglycerides 1.20 (50% unsaturated) 11 Egg Albumen 1.00 Sodium Bicarbonate 0.90 Methocel K-4M 0.80 (Dow Chemical) Sodium Aluminium 0.50 Phosphate Salt 0.50 Shortening 0.40 Lecithin 0.40 PGME, mixed with lecithin 0.30 Sodium Stearoyl-2- 0.20 Lactylate Mono Calcium Phosphate 0.20 Flavour 0.40 Guar Gum 0.10 Total 100.00 Composition C

Ingredient N.L. Cake Flour 36.3 (New Life) Sugar 34.6 Coarse Wheat Bran 12.0 Dextrose 3.0 Whey Powder 2.0 Dri Mol 2.0 Instant Clear Jel 2.0 Sodium Bicarbonate 1.4 Monoglycerides 1.2 (50% unsaturated) Egg Albumen 1.0 Methocel K4M 1.0 (Dow Chemical) Sodium Aluminium 0.6 Phosphate Salt 0.5 Shortening 0.4 Lecithin 0.4 Mono Calcium Phosphate 0.4 PGME, mixed with lecithin 0.3 Sodium Stearoyl-2- 0.2 Lactylate Flavour 0.4 Colorant 0.2 Guar Gum 0.1 Total 100.00 Preparation of muffins The dry compositions referred to above were mixed with water in the weight ratios indicated below A B C Mix 100 100 100 Water (18-210C) 66 60 67 A muffin was prepared by : 1. placing water in a planetary mixer bowl and adding the low-fat muffin mix; 2. mixing for 1 minute at low speed, using a paddle attachment; 3. scraping down bowl and paddle; 4. mixing additionally for 1.5 minutes at low speed; 5. depositing into lined muffin tins (in the case of carrot batter, allow to stand for 30 minutes); 6. baking in a convection oven for 15-25 minutes at 130-1500C until baked.

Muffins with excellent organoleptic properties were obtained without the muffins boiling over during baking.

Claims (8)

1. Muffin mix, which upon use in muffins leads to products with excellent organoleptic characteristics and a non-chewy texture, while the muffins can be baked in a convection oven without boiling over during baking, which muffin mix comprises: 20-98 wt.% of a soft, bleached flour with a protein content of 4-9 wt.%, preferably 6-8 wt.% (based on flour), containing 14 wt.% of water); 1-4 wt.% of an instant starch that increases the batter viscosity, preferably an instant corn starch; 0.5-5.0 wt.% of an emulsifier system, comprising at least: (a) monoglycerides, in particular monoglycerides containing unsaturated monoglycerides; (b) propylene glycol mono-esters (= PGME) and/or diacetyl tartaric esters (= DATA esters) and/or lactylated monoglycerides; (c) lecithin; (d) sodium stearoyl lactylate; 0.1-4.0 wt.% of a gum, having thermal gelling properties; 0.5-5.0 wt.% of a leavening system, in particular consisting of chemical leaveners; 0-50 wt.% of a sugar, preferably 15-45 wt.%; 0-20 wt.% of a bran; 0-5 wt.% of a fat, preferably 1-4 wt.%; 0-10 wt.% of one or more of the ingredients selected from thickeners, whey powder, skim-milk powder, vegetables, fruits, flavours, spices and colorants.

2. Muffin mix according to Claim 1, wherein the emulsifier system comprises: 0.5-2.0 wt.% of monoglycerides, preferably a monoglyceride with 30-75 wt.% of unsaturated fatty acid residues; 0.1-0.6 wt.% of PGME; 0.3-1.0 wt.% of lecithin; 0.1-0.5 wt.% of sodium stearoyl lactylate.

3. Muffin mix according to Claim 1, wherein the gum having thermal gelling properties is a Methocel.

4. Muffin mix according to Claim 1, wherein the instant starch is instant clear gel.

5. Muffin mix according to Claim 1, wherein the leavening system comprises one or more of the following chemical leaveners: NaHC03; acidic Na-Al phosphate and anhydrous mono-calcium phosphate.

6. Muffin mix according to Claim 1, wherein guar gum is present as a thickener in an amount of 0-2.0 wt.%.

7. Batter for muffins, comprising water and the muffin mix according to Claim 1.

8. Muffins, obtained after moulding and baking of the batter according to Claim 7.