NL8303365A - Food stabilised against microbial decay - contains dextrose and fructose, at least equal sugar and water content and smaller fat content (BE 27.7.78) - Google Patents

Abstract

Food stabilised against microbial decay contains 15-45% water, sugar in wt. ratio sugar water 1-2:1, 2.5-30% fat and small but effective quantities of salts, emulsifiers, stabilisers and flavouring agents. The fat quantity is smaller than the water quantity. The dissolved material content leads to water activity 0.8-0.9. Dextrose and fructose make up >=50 wt.% of total sugar content. the compsn. contains at least one of fructose and dextrose components and unsatd. fats. The prod. can be spooned at -12 degrees C. The fats pref. consist of unsaturated and saturated fats in ratio 0.38-0. 74:1. The foods have a flexible consistency, can be stored at deep freeze temps. but are easily handled and used on removing from freezer, without thawing. Stabilisation allows storage at room temp. Foods stabilise include oil-in-water emulsions, e.g. butter-creams, whipped cream, milk mixes, coffee creamers; filled ro coated pastries; sauces, puddings, gravies, spreads, pancake syrup, ice-cream, soup concentrates, beverage concentrates, meat-fish-, fruit and vegetable prods.

Description

* ♦ VO 4878 -1-

Title: Microbiologically stable milk-based batter and products obtained therefrom by baking.

The invention relates to a microbiologically stable food preparation consisting of a mixture of water and fat in the form of a stable o / w emulsion as well as sugar and minor but effective amounts of salt, emulsifier, stabilizer and flavoring agent, with the proviso that the sugar is present in an amount by weight which is at least equal to the amount by weight of water and the total content of dissolved material is such that the product has a water activity of about 0.8-0.9.

Such a food preparation is known from US patent 3,958,033.

These known nutritional preparations, which are used, inter alia, as whippable dessert toppings and as whiteners for coffee drinks, are extremely stable emulsions due to the presence of certain emulsifiers, such as sodium stearoyl fumarate and sodium stearoyl-2-lactylate. Furthermore, they are not subject to microbial attack due to the high sugar content (reducing the water activity to a value of about 0.8) and do not contain any protein.

A drawback of these known food preparations is that their low moisture content can negatively influence the taste and texture.

Therefore, insofar as products with a low moisture content (due to a high sugar content) have been used for the preparation of foodstuffs, they have generally been unsuitable for human consumption (see, inter alia, U.S. Patent 3,202,514).

A further drawback is that these known nutritional preparations, although resistant to microbial attack (including also attack by yeasts and molds), are not perishable (for example up to a year). Although storage at freezing temperatures (-12 C to -20 C) meets this drawback, the products are not immediately ready for use when removed from the freezer and must first be thawed (which generally takes several hours). .

There was therefore a need for a product that is both microbiologically stable and remains spoonable at a temperature of -12 ° C.

-V T "" ’" "* -2-

* V

The microbiologically stable food preparation according to the invention is now characterized in that the food preparation is a flour-based batter, the amount of water is 15-45%, the sugar is present in an amount approx. 1-1.5 x the amount of water the sugar is at least 50% glucose plus fructose, the fat content is 2.5-25% and is less than the amount of water and fructose and / or unsaturated fat.

The nutritional compositions of the invention remain liquid (pourable) at temperatures of about -12 ° C and are immediately usable when removed from the freezer, remaining microbiologically stable once returned to room temperature for 12-72 hours. Furthermore, the preparations stored for a reasonable time at room temperature do not show any signs of rancidity, caramelization (Maillard reaction) or denaturation.

The batter according to the invention can for instance be a cake, pancake or donut batter.

The invention also relates to the cake, pancake or donut prepared using a batter according to the invention.

Preferably, the ratio of polyunsaturated fat to saturated fat (P / S) of the fat is about 0.38-0.74 and the sugar consists of about 10-40% fructose and most preferably at least 75% glucose plus fructose. Preferably, the sugar contains a fructose glucose syrup.

For example, the preparation may be a cake batter containing 20-40% water and 2.5-25% fat, the sugar of which consists of about 10-40% fructose. Preferably the water content is 25-30% and the far content 5-25%.

The preparation may also be a pancake batter, the fat content of which is 2.5-10%; 10-40% fructose based on the total sugar content is present and about 50-100% glucose, based on the rest of the sugar, and the invention also relates to the pancake baked using the above batter.

Finally, the composition may also be a donut batter containing about 30-40% water and about 2-10% fat, while about 10-40% fructose based on the total sugar content.

The cake and donut can be icing and / or filling. _, ". "Vs. > .a * Λ Λ -3- consisting of the whipped preparation as defined in claim 2 of patent application 7801039.

All amounts in the following description are by weight unless otherwise stated. In the examples, the amounts reported are based on a 100 basis. Percentages are based on the total weight of the composition, unless another basis is stated.

The requirement for spoonability refers to the texture or flexibility (creaminess) of the product and to the property of being able to be consumed when the product has frozen temperature. The property of being spoonable, as used in this description, means that the product yields a satisfactory value when tested with a standard penetrometer and / or with a standard flow test, as described in further detail. Pourable products have a greater fluidity and they are tested for their flow properties.

The spoonable products of the present invention yielded penetrometer values greater than about 3 mm, and when they are also pourable, the products yielded a flow value of about 20 mm.

3 20 30 cm / min and larger during the first 15 min after being taken out of the freezer. These values are of great significance when compared to those of standard frozen products currently on the market.

The freezing and melting points of a number of products 25 were determined using a Perkin-Elmer Scanning Calorimeter 1B.

Since this calorimeter is a dynamic measuring instrument, definitions used for static systems have been established for this probing system. The measurements were made under conditions where the temperature was varied at 10 ° C / min. During the cooling cycle, the temperature at which the maximum change in heat occurs was defined as the freezing point and, conversely, during the heating cycle, the maximum was defined as the melting point (Mp.).

35 The values obtained are not intended for connection with points measured according to other standard methods, but they correspond proportionally to each other according to this system. Thus it was ^ _ * '- **. -T * -4- determined freezing point for water -26 ° C and the melting point was 5.0 ° C. The values for the products are listed below.

Commercial standard Recipe from example Vp. Mp. Vp. Mp. Example

5 pancakes- -17.0 -3.0 -35.0 -12.0 III

batter

The products according to the invention have always proved to be very important to deviate from those according to commercial recipes and from water itself; the freezing and melting points had decreases with vein

O

10 8.3 to more than 55.6 C.

The flowability measuring device was made of stainless steel and consisted essentially of a 35.6 cm x 30.5 cm holder with a movable floor part of the same dimensions for vertical and angle adjustment.

The floorboard was equipped with a spirit level and protractor, while the leading edge was provided with a wire support to hold the vessel containing the sample.

The following method was used to obtain the flow data: Samples were placed in graduated 600 cc cylinders and frozen at -15.0 ° C for at least 24 hours. The frozen samples were taken from the freezer, immediately placed on the floorboard in a horizontal (0 °) position, and the exiting liquid was collected in graduated cylinders, measuring the volume intermittently. Temperatures were monitored using a Honeywell recorder. The temperatures of the samples in the freezer ranged from -15.6 to -13.9 ° C over a 4 week period, but did not vary more than 0.6 ° C over an 8 hour period, while the temperature in the freezer ranged from -15.0 to -9.4 C -30 o each time the door was opened.

o o

Room temperature varied approx. 1.1 C at an average temperature of 22.2 C, while the temperatures of the samples in the original container rose from 10.6 to 7.8 ° C over the 15 min period after being removed from the freezer.

35.

The penetrometer test used and the device used are standard. The penetrometer is manufactured by Labline Instrument Co., Inc., Chicago, Illinois. The instrument measures the penetration into the sample from the tip of an ebonite cone with ^ · * Λ * Λ * 0 * -5- weighing 12 g and a top of 38.1 mm and a diameter of 38.1 mm at the foot. The inverted cone is carried by a free-sliding position weighing 48 g. For all measurements, the sample was placed in a freezer at -21.7 ° C, then taken out of the freezer and immediately tested.

The products according to the invention have a freeze / thaw storage stability. The products were stored in a supermarket type freezer unit (as briefly referred to as a freezer unit) with a six-day cycle between refrigeration to freeze the product and heating to thaw the unit. Under these conditions, the products remained acceptable and usable. The whipped products were tested as follows: The samples were placed in containers of 3.8 dm 3 for 3 days at -17.8 ° C, then brought to a temperature of 4.4 ° C and at this temperature maintained for 2 days.

The product was examined and the cycle was repeated. The products withstood at least two such cycles and were thus considered freeze / thaw stable.

The liquid emulsions were examined by dipping a spatula 20 into the emulsion, draining the spatula and checking whether the residual film was smooth and uniform or whether particles were present, indicating destabilization. These emulsions were also evaluated for their intended use.

The herds were tested for their ability to properly rise and / or be baked.

A preferred method for preparing an emulsion according to the invention consists in mixing all components in the desired mutual proportions. Usually most of the non-fat components are dispersed in the water. The ingredients 30 are heated before or during mixing. For example, heating can begin during the mixing of the non-fat ingredients and then the emulsifiers and the fats are added. The fat part can also be preheated and then mixed. The ingredients are pasteurized by maintaining them at elevated temperature for a few minutes, for example, at 82.2 ° C for 5 minutes.

> · '* · N' Λ

V

* * -6-

The mixed ingredients are then passed through a homogenizer of the type commonly used in the dairy industry. Although homogenized in one stage, the best results are obtained in two stages. Preferably, the pressure during the first stage is maintained at a 2 minimum of about 140 kg / cm and a maximum of about 700 kg / cm, with 2 most preferred about 210 kg / cm, and the pressure during the 2 2 second stage at about 35 to 70 kg / cm, preferably about 35 kg / cm.

The mixture is usually maintained at a temperature of approx.

60 to 75 ° C during homogenization. The emulsion is cooled to a temperature of about 0 to 25 ° C and passed through a whipper to introduce air or an inert gas, for example, nitrogen, carbon dioxide, nitrogen oxide or the like. The whipping device can be of conventional construction, such as eg a Hobart mixer, or a continuous Oakes mixer, which makes it possible to cool the emulsion to temperatures of about 5 to 15 ° C, preferably 10 ° C, during the beating. The emulsion can be whipped to an "overrun" of approx.

100 to 500%, after which it is packed and frozen. The class of water-soluble non-sugar solids which can be added includes certain inorganic salts used in amounts compatible with the taste of the final product, eg sodium chloride and potassium chloride.

Diols and polyols, propylene glycol, sorbitol, glycerol and the like, which have a different function, namely that of antifungal agent and / or texturizing agent for the soluble solids (or dissolved materials) can be added further.

The relative weight amount of these water-soluble solids with respect to the moisture content of the total product, as they are incorporated into the product during its preparation and prior to packaging, determines the final action of the solids to provide of the required bacteriostatic effect. The water-soluble solids content can be varied as can the content of the originally absorbed moisture within the aforementioned limits.

However, when varying these levels, the ratio between the water-soluble solids in solution and the water should be controlled to obtain the desired osmotic pressure.

** *, r-r «« w ·· - · * & Q ·, η V w v v »· * -7- m

Foods with a high sugar content tend to brown non-enzymatically. This phenomenon is caused by complex reactions between the amino groups of proteins and the keto groups of sugars and is known as the Maillard reaction. This non-enzymatic browning leads to an undesired dark coloring of the food as well as to undesirable smells and flavors. These reactions can also reduce the nutritional value of the foods. Sugars such as glucose are known to be used at levels less than sucrose to achieve an equivalent bacteriostatic effect, but they are reducing saccharides that are subject to the unwanted reactions of the Maillard type. Fructose is even more susceptible to browning. However, this reaction and other oxidative reactions are progressively retarded as the temperature of room temperature is lowered through freezer temperatures to freezer temperatures. Because the preparations according to the invention are generally stored at refrigerator temperatures and freezer temperatures, the high levels of glucose and fructose are therefore no problem.

The sugars useful according to the invention include the monosaccharides, disaccharides and polysaccharides and their degradation products; for example pentoses, including aldopentoses, methyl pentoses, keptopentoses, such as xylose and arabinose; a deoxyaldose such as rhamncse, hexoses and reducing saccharides such as aldohexoses such as glucose, galactose and mannose; the ketohexoses, such as fructose and sorbose; disaccharides, such as lactose and maltose; non-reducing disaccharides such as a saccharode and other polysaccharides such as dextrin and raffinose; and hydrolysed starches containing constituents of saccharaccharides. For example, commercially available invert sugar mixtures containing glucose and ivulose, as well as maltoses and corn syrup solids, are used. The sugars should have a low molecular weight so as to have a large effect on the osmotic pressure of the sugar solution. Polyvalent alcohols can replace some of the sugars used according to the invention and are therefore covered by this term, i.e. about 0.5 to 5% of the recipes may consist of a polyvalent alcohol such as glycerol and the like.

c- '': ', - * ·. ✓ ✓ * · »* -8-

The nutritional preparations according to the invention may further contain an antifungal agent in an amount sufficient to prevent the growth of yeasts and fungi. Sorbate salts, such as, for example, potassium sorbate, as well as sorbic acid, can be used individually or in combination. Propylene glycol, which can be used alone or in conjunction with other humectants, such as sorbitol, to soften the product can also serve as an antifungal. The amount of the antifungal agent is selected to obtain the desired results and to be present in a minor amount, about 0.1% or more, depending on the agent chosen and the special product composition, although even smaller amounts of the order of 50 ppm can be used in the case of some antifungals, such as pimarcine. Potassium sorbate dissolved in water can be sprayed on the surface of the food or the food can be dipped in the solution; other antifungals are suitable for being applied to the surface in this way, e.g. esters of the parabets (p-hydroxybenzoate), such as propyl and methyl parabens (methyl p-hydroxybenzoate). Cellophane and other wraps for the foodstuff 20 may be spray-coated with a layer of sorbic acid solution, but impregnation or pulverization with sorbic acid or potassium sorbate is preferred. Antifungals that may be commonly used are benzoic acid, sodium benzoates, propionic acid, sodium and calcium propionate, sorbic acid, potassium and calcium sorbate, propylene glycol, diethyl pyrocarbonate and menadione sodium bisulfite (Vitamin K).

Other ingredients known to those skilled in the art may also be added to impart a characteristic effect of the compositions of the invention. Typical examples of such ingredients are aromatizers, dyes, vitamins, minerals, etc. Suitable aromatizers can be used to give the product the taste and aroma of vanilla, cream, chocolate, coffee, maple syrup, spices, mint, butter, caramel, fruits or other flavors. and give smells. In addition, certain polyols, such as sorbitol and mannitol, can be used to modify the feel of the product in the mouth. Furthermore, use can be made of other additives, such as phosphates and the like, because of functions known to him. Different types of components used are described below.

Highly unsaturated fats are safflower oil, corn oil, soybean oil, cottonseed oil and sunflower oil. These include fats, 20 having an iodine value of at least about 50, which include the partially hydrogenated fats and the more unsaturated fats having an iodine value greater than about 100. These fats are recommended for dietetic reasons. /

The saturated fats include the hydrogenated oil products from coconut, cottonseed, corn, soybeans, groundnuts, olives, etc. Fats having a melting point of 32.2 - 34.4 ° C are preferred, ie the melting point should be lower than the body temperature.

A wide variety of emulsifiers can be used in amounts of the same order as the o / w -30 emulsions of the prior art, e.g., from about 0.1-5%, preferably from about 0.2 -1.5%. They promote a stable emulsion and improve the beating ability, in particular its degree. More suitable emulsifiers include hydroxylated lecithin, mono-, di- or polyglycerides of fatty acids, such as monostearin and monopalmitin; polyoxyethylene ethers of fatty acid esters of polyhydric alcohols, such as polyoxyethylene ethers of sorbitan monostearate (cyysorbate-60) or the polyoxyethylene ethers of sorbitan distearate; - ». * * -10 fatty acid esters of polyhydric alcohols, such as sorbitan monostearate; glycol mono and diesters such as propylene glycol mono stearate and propylene glycol monopalmitate, succinoylated mono glycerides and the esters of carboxylic acids such as lactic acid, citric acid and tartaric acid with the mono and diglycerides of fatty acids such as glycerol lactopalmitate and glycerol -lactostearate. The fatty acids used in the preparation of the emulsifiers include those derived from talc and coconut oil, cottonseed oil, palm oil, groundnut oil, soybean oil and marine oil. Many mixtures of emulsifiers are used on a commercial scale and are readily available according to known techniques. For example, it may be desirable to provide a controlled hydrophilic-lipophilia (HLB) balance, eg, with a lipophilic emulsifier, such as glyceryl monostearate or sorbitan monostearate, with a hydrophilic material, such as polysorbate-60.

The compositions of the invention also contain one or more stabilizers or hydrophilic colloids to improve the bulkiness and texture of garnishes and to aid in providing freeze / thaw stability. These stabilizers are natural, ie vegetable or synthetic gums, and may include, for example, carrageenan, guar gum, alginate, xanthan gum and the like, or methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose ("Methocel 65 HG"), microcrystalline cellulose, etc. and mixtures thereof. For example, a gum or combination of gums with a sugar, eg glucose, is used as the carrier. The amount of these stabilizers can be varied within wide limits, according to the amounts required in the known blends, generally from about 0-2%, preferably from 0.1-0.5%.

Protein concentrates and isolates are useful to improve the nutritional properties of the composition and to promote and maintain a whipped structure. Protein also promotes emulsification and flavor. Protein concentrates with a neutral taste and with a fiber content within broad limits, neutral flavored soy proteins, milk powder and food proteins are all useful, generally in concentrations of about 0-10%, preferably of about 0 , 3-3%. Use can also be made of a protein such as sodium or calcium caseinate, which is common in whipped garnishes, or as a substitute thereof a protein hydrolyzate in an appropriate amount.

Many types of salts are used in the compositions of the invention for imparting flavor, including table salt (sodium chloride), sodium or potassium phosphates, citrates, chlorides and the like in amounts of 0-5%, but preferably 10 of approx. 0.1-1%.

Antioxidants, such as butylated hydroxytoluene, butylated hydroxyanisole and tert-butylhydroquinone, can be used in minor amounts (eg, "Tenox 22" as an antioxidant).

Consumable acidifying agents such as, for example, phosphoric, tartaric, malic, citric, fumaric, hydrochloric and the like edible food acids are suitable for giving the composition a particular acid, controlling the pH or serving as a preservative.

Below is a list of the components that can be used according to the invention.

The corn starch used is a highly modified waxy starch derived from amylopectin and marketed under the trademarks (A) "Amaizo Polar Gel 10" by American Maize-25 Products Co., New York, New York, and (b) "F4-283 Starch" by AE Staley Manufacturing Co., Decatur, Illinois.

The fructose-glucose syrup ("Isosweet") useful according to the invention contains 29% water and 71% sugars (50% glucose, 42% fructose, 1.5% maltose, 1.5% isomaltose and 5% higher saccharides).

30 A concentrated fructose glucose syrup contains 23.5% water and the rest consists of 55% fructose and 45% glucose. A fructose concentrate is an aqueous syrup with 80% sugar, 90% of which is fructose and the rest is glucose.

The corn syrup used has a moisture content of 22.5% 35 and a glucose equivalent of 29.0 (8.4% glucose, 14.6% maltose, 8.6% trisaccharides and 68.4% tetrasaccharides and more) and is marketed under the trademark "Amaizo Lodex C Corn Syrup" by American Maize-Products Co., New York, New York.

. * V

-12-

Soy protein concentrate is prepared from soy flakes extracted with a solvent system, immobilizing the main protein reaction and removing the water-soluble carbohydrates, minerals and other minor ingredients. The extracted product is dried and ground. The concentrate is marketed under the trademark "Promsoy-100" by Central Soya, Whey Protein Concentrate is marketed under the trademark "Empro-50", which is 53.6 parts. protein and 26.5 parts. contains lactose. A whey-10 protein liberated from lactose can also be used.

Soybean oil type 106 is a 100% soybean oil, which is slightly hydrogenated to an iodine value of 106.

Type-106 hard butter is a mixture of 45% palm kernel oil, which has been rearranged with 5% palm oil and 50% palm kernel oil hydrogenated to a Wiley melting point of 41.1 ° C and which has an iodine value of maximum 1.5 .

A standard mixture of mono- and diglycerides is used in many recipes. It is marketed under the trade name "Drewmulse 20" by PVO International, Inc., Boonton, New Jersey, 20 and has a α-mono constituent content of 43%. It has an iodine value of 2.5, a melting point of 60.0 ° C and is prepared by glycerolysis of animal or vegetable fats.

"Tenderex" emulsifier is a mixture containing Polysorbate-60 (11.9%), sorbitan monostearate (31.6%), mono- and diglycerides of fatty acids (2.3%), propylene glycol (9.5%) and water (44.3%).

-13-

The invention is further elucidated by means of the examples below.

Example I

A microbiologically stable cake batter and cake and 3 other bakery products were prepared which retain their characteristic texture at freezing temperature. The cake batter is suitable for industrial and household applications, when sustainability is an important factor in storage. The batter core is stored in a freezer and is always ready for use. The cake comb 10 is cut and served immediately after removal from the freezer. The cake can of course be made with fillings and icings, which also retain a softer texture and are microbiologically stable.

The cake batter contains about 20-30% water, sugar in a ratio to water of about 1-1.5: 1, and preferably about 2.5-10% fat, and up to 25% fat. The sugar preferably contains fructose in an amount of about 10-40%, based on the sugar content, the remainder mainly consisting of glucose (50-100%). The type of fat can be varied widely between saturated and unsaturated depending on the type of cake desired and the desired texture. An unsaturated fat provides better flow and nutritional properties. Other conventional ingredients are used in their normal proportions, such as eg protein, skimmed milk powder, flour, emulsifiers or emollients, such as eg glyceryl monostearate, salt, preservative, colorant and flavoring agent.

The cake batter was prepared from the following ingredients:

Ingredients: Amount (1) of water 15.0 30 (2) protein (88% water) 8.75 (3) sugar (12x) 8.75 (4) glucose 18.75 (5) fructose glucose syrup 15.0 (6) "Tenderex" emulsifier 1.4 35 (7) baking powder 1.3 (8) vegetable oil 2.5 (9) vanilla 0.2 «· ** · --- · * v · - · · '' -14- (continued table)

Ingredients Quantity (10) salt 0.72 (11) coloring 0.13 (12) skimmed milk powder 2.5 5 (13) cake flour 25.0 100.0

The water content of the batter is 27.67% and the sugar content 38.15% (fructose 4.47%, glucose 24.08% and other sugars 9.6%).

10 The water (1), the proteins (2), and the sugars (3 to 5) are mixed thoroughly. The emulsifiers (6), the baking powder (7), the vegetable oil (8) and the vanilla (9) are added and the assembly is mixed until a uniform mixture is obtained. The other ingredients (10 to 13) are then mixed in.

The batter was frozen and then examined on a penetrometer to give a value of 19.8 compared to 4.1 for a conventional batter. A cake prepared from this batter was frozen and gave a penetrometer value of 6.9, compared to 4.2 for a conventional cake. The cake had a moisture content of 25.2%.

A glaze layer of the composition as prepared according to Example 1 of patent application 7801039 was applied to the cake. The finished cake was placed in a freezer for 1 day and then removed therefrom. The glaze and cake had retained their texture and could be eaten immediately. Example II

A further recipe was developed for a cake batter, which was particularly suitable for sale from supermarket freezers to the final consumer, who would bake and consume the product. This batter has excellent flow properties at deep-freeze temperatures. It can be used immediately after removal from the freezer and any remaining batter can be returned to the freezer for storage.

The product does not contain any of the conventional chemicals, preservatives and emulsifiers found in cakes, since the batter has been developed for use by the final consumer, who bakes the cake, and will consume it without great time. The batter according to this recipe has the additional advantage of being%: ·;

• 's' 'j /' V

-15- can obtain a cake, which retains its soft and edible texture at frozen temperature. This batter is also suitable for preparing other products, such as pancakes and the like.

The batter contains about 20-40% water, preferably 25-30% water, sugar in a ratio to water of about 1-1.5: 1, and about 5-25% fat, preferably about 8-12% fat. The sugar present preferably consists of about 10-40% fructose, while the remainder mainly consists of glucose, i.e. about 50-100% of the remainder.

The batter recipe is as follows: 10 Ingredients Quantity (1) water 10.3 (2) protein (88% water) 10.0 (3) glucose 9.7 (4) fructose glucose syrup 30.0 15 (5) baking powder 2.0 (6) vegetable oil 10.0 (7) vanilla 0.1 (8) salt 0.4 (9) skimmed milk powder 2.5 20 (10) cake flour 25.0 100.0

The water content of the batter is 25.4% and the sugar content 31% (fructose 8.95%, glucose 20.35% and other sugars 1.7%). The product was prepared according to the procedure of Example I. The batter was frozen and then tested for its flow properties to obtain the following results (at the 3 o 3

temperatures): 190 cm after 1 minute (-12.2 C), 425 cm after 3 min (-6.7 ° C), 480 cm after 5 min (-5.6 ° C) and 575 cm ^ after 10 min. (-2.2 ° C). Example III

A pancake batter was prepared according to the invention, which flows freely at freezing temperatures to be poured or squeezed from a vessel. The product can be stored indefinitely in a freezer and after removal therefrom it can be poured, without thawing, onto a skillet for baking pancakes in the usual manner. The pancakes baked from this batter can be frozen and stored indefinitely, but remain soft at frozen temperature. Thus, the pancakes can be used straight from the freezer by quick heating, unlike conventional frozen pancakes, which must be thawed or subjected to extensive heating to soften them through and through. The pancakes and wafers can be stored at room temperature or at refrigerator temperature for many days without spoiling.

The pancake batter according to the invention contains approx. 15-45% water, but preferably approx. 30-40% water, sugar in a ratio to water of approx. 1-1.5: 1, approx. 2.5-10% fat, minor amounts of conventional salts and leavening agents and other conventional additives, the remainder consisting of flour, usually an egg and / or milk product. The wide choice of flour types available for ordinary pancakes is useful according to the invention, such as, for example, the bread flour mentioned below or a combination of wheat flour, bleached or unbleached, with a minor amount of corn flour and / or rice flour. The stated amounts can be varied as desired as a function of the known properties of the ingredients and as further explained herein, to maintain the desired properties of the product. Preferably sugars of a substantially small molecular weight are used. For example, 10-40% of the sugar may consist of fructose, with about 50-100% of the rest of the sugar in the recipe being glucose. A small portion of the sugar used can be replaced with an amount of polyhydric alcohols such that it is sufficient to provide an equivalent osmotic effect, eg glycerol (see US Patent No. 3,753,734). Edible oils or baking fats can be used, preferably an unsaturated fat. A pancake batter was prepared from the following ingredients in the indicated amounts.

Ingredients Quantity 30 (1) liquid protein 32.26 (2) glucose fructose syrup 19.42 (3) salt (NaCl) 0.58 (4) glucose 20.33 (5) bread flour 19.42 35 (6) acid sodium pyrophosphate 0.82 (7) sodium bicarbonate 0.60 (8) soybean oil, Type 106 6.47 '-; 100.00 -17-

The liquid protein contains 87.6% water and this, in combination with the water content of 29% of the glucose-fructose syrup, gives a total water content of 33.98%. The fructose content of the recipe was 5.79% and the glucose content was 27.22%, while the total sugar content of the batter was 34.11%.

The batter was prepared by placing the liquid proteins in a Norman mixer, adding the salts (3) and (6), adding the glucose fructose syrup with dosing and stirring, adding the glucose (4) and the bread flour add the speed of the mixer at a high speed, add the soybean oil and finally add the sodium bicarbonate and mix all ingredients for 5 min. The resulting mixture is then pumped to a cooled storage vessel from where it passed through a "Votator" to cool it to -3.9 to -2.2 ° C and from which it is pumped to another cooled storage vessel.

From this product, pancakes were baked on a greased and covered baking tray or skillet, then the pancakes were frozen and examined on a penetrometer compared to pancakes obtained from conventional batter. The frozen pancake obtained from the batter according to the invention gave a penetrometer reading of 5.1 mm, while the frozen standard pancakes gave readings of 1.1 mm. The pancake had a moisture content of 25.2%.

The product of the recipe of this example flows at about -6.7 ° C. The flow properties of this product and the other compositions of the invention could be improved by using encapsulated sodium bicarbonate and acid sodium pyrophosphate to prevent gas evolution until heat was applied. This technique is used when a stronger fluid mixture is desired, because the development of carbon dioxide from the leavening agents in the product has a thickening effect. The encapsulation technique is also more important when a long shelf life is required for storage. The said batter is equally useful for baking wafers and the like, although it is often desirable, especially for wafers, to increase the fat content to twice that of pancakes, to avoid sticking to the baking tray or skillet.

By controlling the amount of sugar in the pancake batter, the end product can be made sufficiently sweet, so that a syrup or other sweetener is unnecessary. In addition, due to the high sugar content, the addition of a small amount of water to the finished pancake may result in a syrupy coating, since the water contains sweetener and flavoring agent. from the pancake. A maple syrup or butter flavor can be added to the pancake to enhance this effect.

Example IV

A donut batter and donuts were prepared according to the processes of the invention. These have the properties of the previously discussed batters or baking products. A particularly useful product is a donut with a filling and / or garnish obtained according to patent application 7801039. The smoothness of the donut batter allows the user to form the donut after removing the batter from the freezer. That the donut can be stored at frozen temperature provides its long shelf life while being maintained in an immediately consumable state.

The donut batter contains about 15-30% water, sugar in a ratio to water of about 1-1.5: 1 and about 2-10% fat. The sugar preferably contains some fructose; for example, about 10-40% of the total sugar may be fructose, while about 50-100% of the rest of the sugar will be glucose. The fat is preferably unsaturated. The batter also contains salts, flavoring agent and flour.

An example of a donut recipe is as follows: 25 Ingredients Quantity (1) ginger 0.19 (2) nutmeg 0.14 (3) xanthan gum 0.05 (4) calcium phosphate 0.81 30 (5) iron (IlDorthophosphate 0.03 (6) magnesium phosphate 0.29 (7) egg powder 1.29 (8) acid sodium pyrophosphate 0.61 - (9) sodium bicarbonate 0.44 35 (10) salt 0.57 (11) bread flour 28.17 (12) cake flour 4 , 78 (13) corn oil 3.82> -. ·. - »η ''. R \ '' yy -19- continued table

Ingredients Amount (14) Dye 0/01 (15) Protein (88% Water) 23.9 (16) Glucose 11.0 5 (17) Fructose Glucose Syrup 23.9 100.0

The amount of water in the mixture according to the above recipe was 27.95% and the amount of sugar 27.96% (7.13% fructose, 19.48% glucose and 1.36% higher sugars).

The batter was prepared by placing the proteins (15) in a Hobart mixer, adding the glucose (16) and completely dispersing it with the paddle mixer, then adding the syrup (17) and thoroughly mixing the assembly. to blend. A pre-prepared mixture of ingredients (1) to (14) was then added and mixed first at a slow speed for 1 minute and then at a medium speed for 2 minutes. After the batter had stood for 10 minutes, the donuts baked in the usual way. A partially hydrogenated shortening fat with an iodine number of 70 was used. The donut absorbed about 20% shortening.

The donut was placed in a freezer at -21.7 ° C for 24 hours and after being removed from it, it could be consumed immediately. The penetrameter reading was 3.1 mm, compared to that of a conventional 1.7 mm donut. After standing at room temperature for 15 minutes, the donut obtained according to the above yielded a penetrometer reading of 6.3 mm (the usual donut 2.8 mm). These values are significant given that the baking of the donut results in a crispy and firm outer crust with a softer interior.

Claims (15)

1. Microbiologically stable food preparation consisting of a mixture of water and fat in the form of a stable O / W emulsion, as well as sugar and minor but effective amounts of salt, emulsifier, stabilizer and flavoring agent, provided that the sugar is present in an amount by weight which is at least equal to the amount by weight of water and the total content of dissolved material is such that the product has a water activity of about 0.8-0.9, characterized in that the nutritional composition is a flour-based batter the amount of water is 15-45%, the sugar is present in an amount that is about 1-1.5x the amount of water, the sugar is at least 50% glucose plus fructose, the fat content 2.5- 25% and less than the amount of water and fructose and / or unsaturated fat present. Microbiologically stable food preparation according to claim 1, characterized in that in the fat the ratio of multiplicity of unsaturated fat to saturated fat (P / S) is approx. 0.38-0.74. Microbiologically stable food preparation according to claim 1, characterized in that the sugar consists of about 10-40% fructose. Microbiologically stable food preparation according to claim 1, characterized in that the sugar consists of at least 75% glucose plus fructose. Microbiologically stable food preparation according to claim 1, characterized in that the preparation is a cake batter containing 20-40% water and 2.5-25% fat and the sugar consists of approximately 10-40% fructose. Microbiologically stable food preparation according to claim 5, characterized in that the water content is 25-30% and the fat content 5-25%. Cake baked using a batter according to claims 5-6. Cake according to claim 7, characterized in that it has a glaze and / or filling, consisting of the whipped preparation as defined in claim 2 of patent application 7801039. Microbiologically stable food preparation according to claim 5, characterized in that the sugar is a fructose glucose syrup ^ V *. - * ··· «-» F * J. "J V w - Λ -21- '1 · ^, ............ 7 * contains. Microbiologically stable food preparation according to claim 1, characterized in that the preparation is a pancake batter, the fat content is 2.5-10%, approx. 10-40% fructose based on the total sugar content is present and approx. 50-100% glucose based on the rest of the sugar. Microbiologically stable food preparation according to claim 9, characterized in that the water content is approx. 30-40%. A pancake or wafer baked using the batter of claim 10. Microbiologically stable food preparation according to claim 1, characterized in that the preparation is a donut batter containing about 30-40% water and about 2-10% fat, while about 10-40% fructose based on the total sugar content is present. Donut baked using the batter according to claim 13. Donut according to claim 14, characterized in that it contains a glaze and / or filling, consisting of the whipped preparation as described in claim 2 of patent application 7801039. * *. > 'J V