US20110280997A1 - Refrigerator-stable pancake & waffle batter in a pressurized can - Google Patents
Refrigerator-stable pancake & waffle batter in a pressurized can Download PDFInfo
- Publication number
- US20110280997A1 US20110280997A1 US13/189,011 US201113189011A US2011280997A1 US 20110280997 A1 US20110280997 A1 US 20110280997A1 US 201113189011 A US201113189011 A US 201113189011A US 2011280997 A1 US2011280997 A1 US 2011280997A1
- Authority
- US
- United States
- Prior art keywords
- batter
- approximately
- pressurized
- water
- food product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000012771 pancakes Nutrition 0.000 title claims abstract description 96
- 235000012773 waffles Nutrition 0.000 title claims abstract description 70
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 157
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 155
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 130
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 102
- 239000004615 ingredient Substances 0.000 claims abstract description 50
- 230000000694 effects Effects 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000013601 eggs Nutrition 0.000 claims description 14
- 239000001540 sodium lactate Substances 0.000 claims description 14
- 229940005581 sodium lactate Drugs 0.000 claims description 14
- 235000011088 sodium lactate Nutrition 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 13
- 239000008121 dextrose Substances 0.000 claims description 13
- 235000021485 packed food Nutrition 0.000 claims 20
- 235000013305 food Nutrition 0.000 abstract description 37
- 238000000034 method Methods 0.000 abstract description 32
- 230000008569 process Effects 0.000 abstract description 27
- 239000003795 chemical substances by application Substances 0.000 abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 132
- 239000000203 mixture Substances 0.000 description 115
- 239000000047 product Substances 0.000 description 93
- 239000004310 lactic acid Substances 0.000 description 67
- 229960000448 lactic acid Drugs 0.000 description 67
- 235000014655 lactic acid Nutrition 0.000 description 66
- 238000012360 testing method Methods 0.000 description 49
- 238000002156 mixing Methods 0.000 description 45
- 241000894006 Bacteria Species 0.000 description 41
- 239000007789 gas Substances 0.000 description 41
- 239000007921 spray Substances 0.000 description 37
- 239000000523 sample Substances 0.000 description 34
- 239000003755 preservative agent Substances 0.000 description 29
- 239000000843 powder Substances 0.000 description 28
- 238000005191 phase separation Methods 0.000 description 27
- 235000021262 sour milk Nutrition 0.000 description 27
- 238000003860 storage Methods 0.000 description 25
- 239000003380 propellant Substances 0.000 description 23
- 241000186779 Listeria monocytogenes Species 0.000 description 21
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 230000002335 preservative effect Effects 0.000 description 18
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 17
- 239000008256 whipped cream Substances 0.000 description 17
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 16
- 239000004302 potassium sorbate Substances 0.000 description 16
- 235000010241 potassium sorbate Nutrition 0.000 description 16
- 229940069338 potassium sorbate Drugs 0.000 description 16
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 15
- 239000002054 inoculum Substances 0.000 description 15
- 239000004334 sorbic acid Substances 0.000 description 15
- 235000010199 sorbic acid Nutrition 0.000 description 15
- 229940075582 sorbic acid Drugs 0.000 description 15
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 description 14
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 14
- 238000011049 filling Methods 0.000 description 12
- 230000009471 action Effects 0.000 description 11
- 239000000443 aerosol Substances 0.000 description 11
- 230000000813 microbial effect Effects 0.000 description 11
- 244000052769 pathogen Species 0.000 description 11
- 235000013599 spices Nutrition 0.000 description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 235000012970 cakes Nutrition 0.000 description 10
- 238000010411 cooking Methods 0.000 description 10
- 240000001817 Cereus hexagonus Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 235000012467 brownies Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000000926 separation method Methods 0.000 description 8
- 239000011734 sodium Substances 0.000 description 8
- 229910052708 sodium Inorganic materials 0.000 description 8
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 7
- 241000186805 Listeria innocua Species 0.000 description 7
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 235000014510 cooky Nutrition 0.000 description 7
- 229910052742 iron Inorganic materials 0.000 description 7
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 description 7
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 description 7
- 229960002216 methylparaben Drugs 0.000 description 7
- 230000002906 microbiologic effect Effects 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 230000001717 pathogenic effect Effects 0.000 description 7
- 239000004405 propyl p-hydroxybenzoate Substances 0.000 description 7
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 description 7
- 229960003415 propylparaben Drugs 0.000 description 7
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 241000245026 Scoliopus bigelovii Species 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 235000012432 gingerbread Nutrition 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 235000012459 muffins Nutrition 0.000 description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 6
- 239000004299 sodium benzoate Substances 0.000 description 6
- 235000010234 sodium benzoate Nutrition 0.000 description 6
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 239000001506 calcium phosphate Substances 0.000 description 5
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 5
- 229940038472 dicalcium phosphate Drugs 0.000 description 5
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000186781 Listeria Species 0.000 description 4
- 241000409198 Packera aurea Species 0.000 description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 4
- 238000013019 agitation Methods 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000002788 crimping Methods 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000011012 sanitization Methods 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 241000193155 Clostridium botulinum Species 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 229940050390 benzoate Drugs 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000006150 trypticase soy agar Substances 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001660259 Cereus <cactus> Species 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241001047198 Scomberomorus semifasciatus Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- RBLGLDWTCZMLRW-UHFFFAOYSA-K dicalcium;phosphate;dihydrate Chemical compound O.O.[Ca+2].[Ca+2].[O-]P([O-])([O-])=O RBLGLDWTCZMLRW-UHFFFAOYSA-K 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 230000002459 sustained effect Effects 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 231100000033 toxigenic Toxicity 0.000 description 2
- 230000001551 toxigenic effect Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000035859 Drug effect increased Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219492 Quercus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical class OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 150000004683 dihydrates Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000013101 initial test Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 229940001447 lactate Drugs 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000021084 monounsaturated fats Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000021085 polyunsaturated fats Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000009974 thixotropic effect Effects 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000001974 tryptic soy broth Substances 0.000 description 1
- 108010050327 trypticase-soy broth Proteins 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
- A21D10/045—Packaged batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B40/00—Preservation of flour or dough before baking
- A23B40/60—Preservation of flour or dough before baking by storage in an inert atmosphere
Definitions
- the present invention is directed to food products, specifically pre-mixed or ready to cook batters and dough.
- a number of different types of food products come in pressurized dispensers, including decorative icings, dessert toppings, whipping cream, whipped cream substitute and Cheez Whiz®, a thick sauce product made by Kraft Foods®.
- a cold process of preparing a food product to be provided in a pressurized can without the need for pasteurization of the ingredients results in a refrigeration stable product.
- a cold process of preparing a food product to be provided in a pressurized can without the need for pasteurization of all of the ingredients results in a refrigeration stable product.
- the ingredients include a browning agent which is used to control the appearance and texture of the product.
- the ingredients enable freezing and thawing of the product without phase separations.
- a browning agent is used which is compatible with the cold process and pressurized can application of the product.
- the ingredients used to allow freezing and thawing are compatible with one or more of the browning agent, the cold process preservation and pressurized can application of the product.
- the ingredients stored in the can include one or more preservative.
- different baking products including waffles, pancakes, muffins, cup cakes, ginger bread, cookies and brownies are formulated using the cold process into a ready to use pressurized can and dispensed directly into the cooking apparatus.
- the batter in the can be combined with gasses and a water-mixed dry batter recipe under pressure.
- FIG. 1 shows a flow chart outlining the steps involved in preparing the batter for dispensing
- FIG. 2 shows the Change in Pressure in Un-pressurized Cans (Dots—0.15% Sorbates, no N 2 Cap; Vertical Lines—0.15% Sorbates, N 2 Cap; Horizontal Lines—0.15% Sorbates, 1.0% Lactic acid, no N 2 Cap; Black—0.15% Sorbates, 1.0% Lactic acid, N 2 Cap);
- FIG. 3 shows the Change in Pressure in CO 2 Pressurized Cans (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid);
- FIG. 4 shows the Change in Pressure in N 2 Pressurized Cans (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid); and
- FIG. 5 shows a comparison between waffles ( 10 and 30 ) and pancakes ( 20 and 40 ), where the waffles and pancakes are baked using batter mixed and dispensed with carbon dioxide from a pressurized canister ( 10 and 20 ) or the batter is not mixed or dispensed with carbon dioxide but applied directly to the waffle iron or frying pan ( 30 and 40 ).
- a batter mix such as that which can be useful for making pancakes, waffles, muffins, cup cakes, ginger bread, cookies and brownies can be mixed with water and transferred to a can.
- an antibacterial agent can be added to the batter and transferred to a can.
- a can or container can be sealed and pressurized with a mixture of water soluble and non water-soluble gasses.
- the pressurized gasses are a mixture of N 2 and CO 2 .
- the pressurized gas is 100% CO 2 .
- the antibacterial agent can be cultured dextrose.
- the antibacterial agent is sodium lactate.
- the ingredients include a browning agent which is used to control the appearance and texture of the product.
- the ingredients enable freezing and thawing of the product without phase separations.
- a browning agent is used which is compatible with the cold process and pressurized can application of the product.
- the ingredients used to allow freezing and thawing are compatible with one or more of the browning agent, the cold process preservation process and the pressurized can application of the product.
- a dispenser suitable for use in storing and dispensing the batter provided therein is well known in the industry and to consumers alike, and includes a spout, which releases pressurized contents when an individual depresses the spout to expend the contents of the can.
- a spout which releases pressurized contents when an individual depresses the spout to expend the contents of the can.
- the inventors have empirically determined that providing a refrigeration-stable, bakable batter in a pressurized can, using the specified gas and pressure combinations set forth herein, produces a superior quality baked good when the product is cooked in a manner similar to current dry mix products stored in boxes or bags.
- the mix recipe can be used to create pancakes (single sided grilling) or waffles (double sided, patterned grilling).
- the resultant product yields fluffy pancakes and light crisp waffles.
- the fluffy nature of the pancakes can be a result of the partial pressures of the gasses used to pressurize the can.
- the fluffy nature of the pancakes can be a result of the partial pressure of the water soluble gasses used to pressurize the can.
- the fluffy nature of the pancakes can be a result of the incorporation of the water-soluble gas into the batter mix.
- the fluffy nature of the pancakes can be a result of the ratio of the water to batter mix.
- FIG. 1 shows a flow chart for assembling a charged batter-filled food in a pressurized container.
- the batter recipe will be blended at step 10, mixed with water and preservatives at step 12, inserted into a pressurized sealable container at step 14, the container sealed at step 16, and the container pressurized in accordance with well-known techniques at step 18.
- steps 10-14 are carried out in an inert atmosphere.
- steps 10-14 are carried out at between 32-48° F.
- steps 12-14 are carried out at between 38-44° F.
- the ingredients of the mix include wheat flour, sugar, nonfat dry milk, whole dried egg, salt, sodium bicarbonate, dicalcium phosphate dihydrate, xanthan gum, cultured dextrose and water.
- This recipe is mixed by blending all the dry ingredients, adding water at approximately 1° C. (34° F.) to the cultured dextrose and then this solution to the dry blend in an appropriate amount (set forth below) depending on the desired batter product while keeping the temperature of the batter below approximately 4° C. (40° F.).
- the batter can be stored in an inert atmosphere while being transferred to piston fillers used to dispense the batter into the aerosol line for filling the pressurized cans.
- the ingredients are certified organic.
- the organic ingredients of the mix include wheat flour, sugar, whole dried egg, powdered soy, salt, sodium bicarbonate, dicalcium phosphate dehydrate, sodium lactate and water.
- This recipe is mixed by blending all the dry ingredients, adding water at approximately 1° C. (34° F.) to the sodium lactate and then this solution to the dry blend in an appropriate amount (set forth below) depending on the desired batter product while keeping the temperature of the batter below approximately 4° C. (41° F.).
- the batter can be stored in an inert atmosphere while being transferred to piston fillers used to dispense the batter into the aerosol line for filling the pressurized cans.
- the pressurized gas (100% CO 2 ) is used as a preservative of the ingredients stored in the can.
- sodium lactate can be used as a preservative of the ingredients stored in the can.
- the pressurized gas (100% CO 2 ) and sodium lactate can be used as preservatives of the ingredients stored in the can.
- sorbic acid can be used as a preservative of the ingredients stored in the can.
- potassium sorbate can be used as a preservative of the ingredients stored in the can.
- propionic acid can be used as a preservative of the ingredients stored in the can.
- the mix utilized for the present invention can be a specially blended mix.
- the mix utilized for the present invention can be an organic batter blended mix.
- the product produced with an organic batter blended mix can be an organic product.
- other dry mix can be utilized for the present invention.
- other dry-mix products can be utilized with the present invention.
- the dry mix can be activated by a combination of water, milk or other fluids.
- Table 1.0 outlines the breakdown of the total calories in a 100 g (3.53 oz.) serving of the mixed pancake batter.
- a dry mixing vessel can be used to blend all the ingredients.
- water at approximately 1° C. (34° F.) can be added to the dry mix.
- the batter can be blended for approximately 5 to 7 minutes on a high sheer mixer.
- the batter can be blended until smooth without lumps on a high sheer mixer.
- the batter can be blended at less than 4° C. (40° F.) on a high sheer mixer.
- the batter can be stored in an inert atmosphere directly after mixing until being loaded in pressurized cans.
- the batter can be stored under nitrogen to prevent the sodium bicarbonate reaction for early leavening.
- the batter is not stored under nitrogen because the sodium bicarbonate is encapsulated. Encapsulated sodium bicarbonate does not release until it reaches 58-61° C. (136-142° F.) directly after mixing and before being loaded in the pressurized cans.
- the batter can be pumped to piston fillers on an aerosol line prior to being loaded in the pressurized cans.
- the blending of the ingredients can be carried out in a refrigerated production room. In an embodiment of the present invention, the blending of the water and the dry ingredients can be carried out in a chilled production room. In an embodiment of the present invention, the blending of the water and the dry ingredients can be carried out with refrigerated production equipment. In an embodiment of the present invention, the blending of the water and the dry ingredients can be carried out with refrigerated production equipment in a refrigerated production room.
- the batter temperature can be controlled to not exceed approximately 10° C. (50° F.). In an alternative embodiment of the present invention, the batter temperature can be controlled to not exceed approximately 4° C. (40° F.).
- the water coolant in a jacketed mixing tank the water coolant can be introduced at approximately 1 ⁇ 2° C. (34 ⁇ 2° F.).
- full scrape mix agitator can be utilized in mixing the ingredients.
- high shear cage agitator can be utilized in mixing the ingredients.
- the dry blend of ingredients can be slowly pumped into the mixing vessel with slow agitation for approximately 10 minutes.
- batter can be mixed for approximately 5 to 7 minutes on high shear speed, where the batter temperature is not allowed to exceed approximately 4° C. (40° F.).
- cultured dextrose (0.10-3.00%) can be added to the water to be mixed with the dry ingredients.
- sodium lactate (below approximately 1%) can be added to the water prior to agitation with the dry mix to minimize ‘off-flavor’.
- cultured dextrose (greater than approximately 0.5%) can be added to the water prior to agitation with the dry mix to insure 120 day refrigerated ‘shelf life’.
- cultured dextrose (0.50-1.00%) can be added to the water prior to agitation with the dry mix.
- sodium lactate and carbon dioxide can be added to the batter prepared with the cold process to a insure 120 day refrigerated ‘shelf life’.
- the water ranges from approximately 20% to approximately 80% of the dry batter weight (on a % by weight basis) for waffles, pancakes, muffins, cup cakes, and ginger bread, cookies and brownies formulations.
- a cookie mix can be made by mixing approximately 20% water with approximately 80% dry mix.
- a brownie mix can be made by mixing approximately 30% water with approximately 70% dry mix.
- a cup cake mix can be made by mixing approximately 30% water with approximately 70% dry mix.
- a pancake mix can be made by mixing approximately 50% water with approximately 50% dry mix.
- a waffle mix can be made by mixing approximately 60% water with approximately 40% dry mix.
- a moose mix can be made by mixing approximately 80% water with approximately 20% dry mix.
- the water can be 43% by weight of the mix for waffles, pancakes, muffins, cup cakes, ginger bread, cookies and brownies.
- the ratio of water to dry mix varies depending on the nature of the dry mix. All-purpose flour has lower levels of gluten and as a result requires less water. In contrast, pastry flour has higher levels of gluten, which requires more water to generate the same consistency mix.
- the water is 60% by weight for waffles using an ‘organic’ batter mix. In an embodiment of the present invention, the water is 40% by weight for waffles using a non-organic dry mix containing all-purpose flour.
- the water varies depending on the required consistency of the product.
- a pancake mix can be made by mixing approximately 50% water with approximately 50% dry mix.
- the pancake mix can vary between 40.5-52.5% by weight water depending on the required consistency.
- one mix can be used for both waffles and pancakes.
- the dry mix ingredients are greater than 95% organic. In an embodiment of the invention, there are no available substitute organic ingredients for the non-organic ingredients in the dry mix. In an embodiment of the invention, where the dry mix ingredients are greater than 95% organic and there are no available substitute organic ingredients for the non-organic ingredients, the food product can be certified as organic.
- an amount of sorbic acid can be used to adjust the pH of the batter mix.
- an amount of potassium sorbate can be used to adjust the pH of the batter mix.
- the inclusion of one or more ingredients to control the pH in the batter provides a stable product, requiring refrigeration at approximately 4 ⁇ 2° C. (40 ⁇ 2° F.).
- the water to be added to the dry mix can be provided with approximately 0.1% potassium sorbate and approximately 0.05% sorbic acid (by weight).
- an amount of potassium sorbate controls the growth of yeast and mold to keep the product stable.
- sodium lactate controls the growth of yeast, mold lactic acid and Listeria to keep the product stable.
- an amount of cultured dextrose controls the growth of yeast and mold to keep the product stable.
- the inclusion of one or more ingredients to control the growth of mold and bacteria in the batter provides a stable product, requiring refrigeration at approximately 4 ⁇ 2° C. (40 ⁇ 2° F.).
- batter can be pumped to a jacketed holding vessel, where the batter temperature is not allowed to exceed 4 ⁇ 2° C. (40 ⁇ 2° F.).
- batter can be pumped to a series of filling heads.
- sanitized lined cans can be introduced to the series of filling heads and filled with the batter.
- cans can be valved with tilt valve 2 ⁇ 0.0022 or vertical action valve 2 ⁇ 0.033 ⁇ 0.090 valves and the cans can be crimped and gassed to approximately 150 ⁇ 3 psi.
- Cans can be tipped, capped, packed and stored in cold storage at 4 ⁇ 2° C. (40 ⁇ 2° F.).
- different baking products including waffles, pancakes, muffins, cup cakes, ginger bread, cookies and brownies are formulated using the cold process into a ready to use pressurized can and dispensed directly into the cooking apparatus.
- the pressurizing step provides with different mixtures of a pressurized gas, depending on the particular application for the batter in the can.
- the gas can be nitrogen (N 2 ) and carbon dioxide (C0 2 ) mixed in a ratio of approximately 10% N 2 and approximately 90% C0 2 by weight, pressurized at 150 pounds per square inch (psi).
- N 2 and C0 2 mixed in a ratio of approximately 50% each gas by weight.
- the gas can be N 2 and C0 2 mixed in a ratio of approximately 55% N 2 and approximately 45% C0 2 by weight.
- the gas can be N 2 and C0 2 mixed in a ratio of approximately 85% N 2 and approximately 15% C0 2 by weight.
- the gas can be 100% carbon dioxide (C0 2 ), pressurized at 150 pounds per square inch (psi). See Table 14.2 for the weight of gas added in the can.
- the batter in a gas container can be pressurized with carbon dioxide (C0 2 ).
- C0 2 is a water miscible or soluble gas.
- the pressure drops considerably (up to approximately 40%) after canning because the CO 2 dissolves into the mixed batter in the can.
- the gas composition can include both nitrogen (N 2 ) and C0 2 .
- N 2 is largely a non water-soluble gas.
- N 2 and C0 2 are mixed in a ratio range of approximately 90% nitrogen and approximately 10% carbon dioxide to approximately 80% nitrogen and approximately 20% carbon dioxide, the N 2 will not be significantly absorbed by the batter mix, and the resulting total pressure can remain higher.
- this combination gives sufficient gas emulsification of the batter to generate a light and fluffy pancake or waffle, while maintaining sufficient gas pressure for the entire life of the can.
- Gas composition and ratios for muffins are similar to waffles.
- Gas compositions and ratios for ginger bread, cookies and brownies formulations are similar to pancakes.
- a bakable food product is any food product which requires heating prior to serving.
- Bakable includes processes such as frying, poaching, grilling, bar-b-q-ing, heating in a waffle iron, heating in a sandwich maker, heating in a boiler, heating in a conventional oven, heating in a gas convection oven, heating in a microwave oven and heating in a toaster.
- Aim to determine an acceptable pancake powder mix to water ratio; and determine suitable propellant(s) to make an aerosol packaged pancake batter.
- the batter dispensed was therefore denser and made thicker, sponge-like pancakes similar in appearance and texture to normal pancakes.
- the waffles produced were thicker and denser.
- the test candidate preferred the thin and crispy waffles over the denser ones.
- Aim to fine-tune the powder mix-to-water ratio and the amount of compressed gas to be used as propellant.
- the following samples were prepared: (i) 50 powder mix/50 water; in 214 ⁇ 804 can; filled at 16 oz; gassed with 3.9 g N 2 at 130 psi; (ii) 45 powder mix/55 water; in 205 ⁇ 604 can; filled at 4 oz; gassed with 2.7 g N 2 at 130 psi; and (iii) 40 powder mix/60 water; in 214 ⁇ 804 can; filled at 12 oz; gassed with 4.6 N 2 at 130 psi. Additionally, the following samples were prepared for test candidate testing: (iv) 50 powder mix/50 water; gassed with CO 2 ; (v) 47.5 powder mix/52.5 water; gassed with N 2 .
- sample (iv) that was 50/50 and gassed with CO 2 made thin, light and crispy waffles.
- Sample (v) that was 47.5% powder mix and 52.5% water was found to be less dense than sample (iv) and was easier to mix.
- Sample (v) also flowed faster and easier from the can gassed with N 2 and still made pancakes with attractive appearance, taste and texture. The quality of the pancake was comparable to sample (i) where the 50/50 formula was gassed with N 2 .
- Test candidate test result sample (iv) 50/50 with CO 2 —good for waffles; sample (v) 47.5/52.5 with N 2 —good for pancakes.
- Aim to conduct preliminary tests on different preservatives.
- Results The evaluation of the samples was limited to visual and olfactory testing. Based on these results, no preservative was suitable for the required batter applications. The results were almost identical in all the samples regardless of the preservative system used. All samples showed signs of phase separation, pressure built up and a sour odor was detected after a week. The phase separation was expected in such suspension with high level of water insoluble solids.
- the batter mixture can require an emulsifier or a suspending agent.
- the pressure build-up can have been due to: generation of CO 2 from bicarbonate leavening agent and/or microbial growth and/or possible fermentation. The souring of odor could have been due to fermentation or other microbial growth.
- the microorganisms can have come from powder mix.
- Aim to study the pressure build-up in pressurized and un-pressurized cans.
- Propellants (i) None; (ii) CO 2 ; (iii) N 2 . Fill: 8 oz. Hot process, 50° C. (120° F.) DI water+Elite Spice pancake mix. Preservative trials:
- the probable causes for the build up of pressure in the un-pressurized and N 2 pressurized cans can have been (i) evolution of CO 2 from the bicarbonate leavening agent and/or (ii) microbial growth/fermentation.
- the byproducts are ethanol and CO 2 . Some of the CO 2 is released to the headspace of the can. However, a portion of the CO 2 is dissolved in the water which, in effect, acidifies the batter. Additionally, other microorganisms such as lactic acid bacteria which can possibly be present in the mix (see Example 6), can produce acid byproducts such as lactic acid. Such byproducts can cause the batter to acidify. This acidification can then caused the sodium bicarbonate to release further CO 2 .
- the CO 2 due to microbial activity or bicarbonate decomposition in the un-pressurized cans produced the headspace pressure ( FIG. 2 ). But when the headspace of the can already had a positive pressure as in the N 2 pressurized samples (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid) ( FIG. 4 ), the production of CO 2 can have been restricted such that the pressure-build up was less than that in the un-pressurized samples.
- the CO 2 -pressurized cans exhibited reversed results and the pressure decreased after 60 days ( FIG. 3 ).
- One explanation is that some of the CO 2 molecules that were injected in the can were dissolved in the water in the mix over time. This explains why the pressure decreased from the day the samples were made.
- the CO 2 generation in these samples cannot have been enough to overcome the amount of CO 2 dissolved in the sample. Therefore, the pressure effects of CO 2 dissolution were more evident than the effects of CO 2 generation.
- the CO 2 can have natural anti-microbial action which impeded or slowed down microorganism growth.
- the CO 2 injected can have saturated the system retarding further CO 2 production from yeast.
- CO 2 made the environment undesirable for microbial growth.
- Aim to determine the shelf stability of the batter using trial preservatives. The tests were conducted by BETA Food Consulting, Inc.
- Pancake Batter 47.5/52.7 Elite Spice Pancake Mix/DI Water. Screw cap glass vials.
- V1, V3 V2, V4 Inoculants Y—yeast; LAB—lactic acid bacteria; SA— Staphilococcus Aureus ; LM— Lysteria Monocytogenes ; BC— Bacillus Cereus .
- the purpose of the study is to determine the fate of selected spoilage and surrogates for pathogenic microbial agents when inoculated into an aerosolized food product. Outgrowth of lactic acid bacteria and Listeria monocytogenes was problematic in a previous study completed in January, 2006. For this reason, they will be the only organisms studied on this formulation. A surrogate organism that is non-pathogenic will be used for L. monocytogenes to avoid the potential for contamination of your new facility. Listeria innocua will be used instead.
- the product variables to be studied include: 1) MicroGard 510 with CO 2 (waffle); 2) MicroGard CS150 with CO 2 (waffle); 3) MicroGard 510 with N 2 (pancake); and 4) MicroGard CS150 with N 2 (pancake).
- the intended shelf life is 45-60 days, minimum. No previous stability information had been gathered on the products. The study was continued for 105 days to determine whether a longer shelf life was possible.
- the pre-cooled batter was loaded into the cans after filling to minimize shifts in microbial loads.
- Empty cans were submerged in a 200 ppm chlorine solution for a minimum of 60 seconds prior to draining and permitting to air dry, for the purpose of disinfection.
- Cans were filled, inoculated, capped with valve tops and pressurized, chilled in an ice bath, and immediately placed into refrigeration temperatures of 40° C. (41° F.). Finished cans were stored for 1.5 days and transported in a refrigerated truck.
- Organisms The organisms for challenge represented those of potential safety and spoilage concern. The only pathogen of potential concern that was not represented was C. botulinum .
- Lactic acid bacteria was grown in sterile MRS broth. Other bacteria were grown in sterile trypticase soy broth. Yeast extract was added for the L. monocytogenes culture Bacteria were cultured for 24 hours at 35 C, then streaked on trypticase soy agar and incubated for 48 hours at 35° C. Yeast were cultured for 5 days at 24° C. on potato dextrose agar. Cell suspensions were prepared by harvesting cells into sterile 0.1% peptone water. Inoculum was adjusted to deliver a target initial load of 103-104 cfu/g (minimum 590,000 cfu/can in each 20 fl. oz. can).
- Inoculation was delivered with a 1 mL inoculum volume.
- the cans were inoculated in the ‘in-house’ R & D laboratory bench top capping unit at Follmer Development, located away from the processing area and not used for production.
- a Food Safety Solutions representative conducted the inoculation.
- Test Method Test methods for quantitation will be per FDA-BAM or AOAC. The changes in loads for each inoculum group will be measured at each test interval. Testing will be done in duplicate. Trend information about growth, death, or stasis will be available from the data.
- Test Interval Test intervals were spaced appropriately to represent the 105 day storage period. Testing was conducted on inoculated variables 1, 2, and 4 at day 2, 15, 30, 45, 60, 75, 90, and 105. Testing for inoculated variable 3 was conducted at day 2, 15, 30, and 45. Later test intervals for variable 3 were discontinued because inoculum loads significantly increased. Uninoculated controls were analyzed after 2 and 105 for variables 1 and 2. An additional 45 day test interval was added for variables 3 and 4 to determine midpoint shifts in background flora levels.
- Uninoculated control samples were analyzed for B. cereus, S. aureus, L. monocytogenes , lactic acid bacteria, yeast, mesophilic aerobic plate count, and mesophilic anaerobic spore former counts.
- variable 1 experienced an approximate 2 log 10 increase in lactic acid bacteria levels since the last interval (Day 15). All other results did not appreciably change. The net increase in lactic acid bacteria from the initial inoculum levels was about 2 logs, which was still considered acceptable. Variable 2 similarly experienced an increase in lactic acid bacteria, but only by approximately 1 log 10 . Listeria monocytogenes and lactic acid bacteria exhibited spikes (approximately 2 log) in counts in variables 3 and 4 (packaged in nitrogen). In order to determine whether the cause was related to background flora activity, the decision was made to test the uninoculated controls at the next test interval (Day 45). All results were considered acceptable after 30 days storage.
- variable 1 sustained an approximate 2 log overall increase in lactic acid bacteria levels, with 45 day average loads of 5.0 log 10 .
- the changes in populations were not unacceptable.
- Variable 2 experienced a 1 log increase in L. monocytogenes and sustained a 2 log increase in lactic acid bacteria loads. Overall results were acceptable after 45 days storage.
- Variable 3 experienced an increase of approximately 5 logs in lactic acid bacteria since Day 2, which was considered unacceptable.
- Listeria monocytogenes increased by 2-3 log 10 since initially inoculated.
- Counts in inoculated samples for Variable 4 did not change appreciably since the last interval (Day 30).
- Uninoculated control lactic acid bacteria levels were higher in uninoculated control variable 4 than in sample inoculated with lactics, reflecting that previous withdrawal of product from the container (uninoculated control) likely caused elevated counts due to fouling of the nozzle, not changes in the internal product itself. Since the results for Variable 3 were poor, testing of the inoculated sample was discontinued. Testing of the uninoculated control was continued, as for other controls. Testing for Variables 1, 2, and 4 were continued, as scheduled.
- L. monocytogenes increased by 1 log 10 in variable 2 and lactic acid bacteria increased by more than 2 log 10 .
- Staphylococcus aureus increased by approximately 1 log 10 within the same timeframe.
- Aroma defects observed in uninoculated controls after 105 days storage were associated with variables 3 and 4, which had higher loads. Lactic acid bacteria, aerobic plate counts, and anaerobic plate counts in the variables with N 2 used as a propellant were extremely high. In the control variables containing C0 2 as a propellant, aroma defects were not observed after 105 days storage. Indicator microbe loads were also markedly lower in those variables (1 and 2).
- variable 1 The spike in lactic acid bacteria (2.5 log 10 ) between 45 and 60 days for variable 1 indicates stability begins to decline. Since the organoleptic endpoint (uninoculated control) was beyond 105 days, a conservative endpoint for variable 1 could be set at 60 days.
- the microbiological shelf life endpoint for inoculated variable 3 was 30 days, based on marked changes in lactic acid bacteria levels after that time.
- the resident organism in the batter using Elite Spice Pancake Mix is lactic acid bacteria. This organism is not pathogenic and the only concern is aroma defect when present in high loads.
- Variable #2 (CS150 gassed with CO 2 ) was the most stable against spoilage organisms. None of the variables supported outgrowth of toxigenic pathogens over the 105 day storage period ( S. aureus, B. cereus ). Variables with N 2 propellant permitted faster outgrowth of L. monocytogenes , to higher levels but the use of CO 2 as a propellant appears to suppress Listeria growth, reducing risk of hazard from end-user under baking the product while cooking.
- the samples tested were pancake and waffle formulations with the pancake gassed with 3.5 g gas (30% CO 2 and 70% N 2 ) and the waffle gassed with 7.0 g CO 2 . All the samples were in 214 ⁇ 804 cans. The samples were kept at room temperature throughout the test.
- Aim to determine the effect of mixing time on the viscosity of the batter.
- Aim to determine delivery weight of batter in pressurized container.
- Total delivery weight from a 22 oz filled 214 ⁇ 804 can is approximately 18 oz. Spraying the product out of the can at once leaves approximately 18% in the can. This high retention weight is due to the viscosity of the batter. The flow of the product is slow and has the tendency to cling to the sides of the can. The propellant is exhausted even before most of the product is expelled from the can.
- Aim to determine the delivery weight of batter from a 211 ⁇ 713 can be filled at 18 oz.
- the product was dispensed while cold until gas starts to come out of the nozzle.
- the can was shaken to dispense more product.
- Total delivery weight from an 18 oz filled 211 ⁇ 713 can is approximately 440 g or 15.5 oz.
- Retention weight is approximately 2.5 oz.
- Aim to determine the delivery weight of Batter from a 211 ⁇ 713 can with a S63 3 ⁇ 0.030′′ tilt action valve filled with 23 oz high water ratio batter.
- Propellant (i) Pancake is gassed with ⁇ 2.2 g (50/50 CO 2 /N 2 ); Order of gassing: CO2 first to achieve 1.1 g, then N 2 with regulator set at 125 psi. At this pressure, 1.1 N 2 is injected in the can; (ii) Waffle is gassed with 4.3 g CO 2 with the regulator set at 170 psi.
- Aim to determine the spray rate of product using different valves.
- Propellant (i) for Valve 1, 4 g (50/50 CO 2 /N 2 ); Order of gassing: CO 2 first to achieve 2 g, then N 2 with regulator set at 125 psi. At this pressure, 2 g N 2 is injected in the can; (ii) for Valve 2, approximately 7.0 g CO 2 ; regulator pressure set at 170 psi; (iii) for Valve 3, 4 g (50/50 CO 2 /N 2 ); Order of gassing: CO 2 first to achieve 2 g, then N 2 with regulator set at 125 psi. At this pressure, 2 g N 2 is injected in the can.
- Aim to set the filling parameters of products using the gasser-crimper.
- Pancake and waffle products were filled at different fill weights and ran through the gasser-crimper (Terco, Inc.) varying gassing pressure and time and crimping pressure.
- the valves used were: (i) S63 3 ⁇ 0.030′′ Tilt Action Valve+Whipped Cream Actuator (Summit); (ii) 3400 2 ⁇ 0.045′′ ⁇ 0.037′′ Whipped Cream Valve and Actuator (Clayton); (iii) 5477 Unrestricted Flow Whipped Cream Valve and Actuator (Clayton).
- the mechanism of the gasser-crimper depends highly on the pressure of the propellant injected, the length of time of gassing, the headspace in the can available for the propellant, and the crimping pressure. Some of these parameters were varied and the results were very conclusive.
- CO 2 Pressure Due to the gasser-crimper's limitation, the CO 2 injection pressure was maxed at 150 psi to introduce the maximum amount of CO 2 into the headspace of the batter.
- Length of Time of Gassing This parameter was varied from 2 to 4 seconds. As the point of entry of the gas is through the wide-open 1-inch mouth of the can, there was no restriction in gassing and extending the length of time of gassing hardly increased the amount of CO 2 injected (Tables 14.1 and 14.3)
- Headspace of the Can In any can, the lesser the product contained in the can, the higher the headspace available. For the 214 ⁇ 804 can, filling the can with 18 oz of batter leaves about 400 mL headspace and filling it with 20 oz reduced the headspace by about 10% (355 ml). This is why 18 oz filled cans can hold about 5.7 g CO 2 while 20 oz filled cans can hold about 5.0 g CO 2 (Table 14.2)
- Crimping Pressure This is the pressure that counters the CO 2 or gassing pressure. Increasing the crimping pressure will prevent some of the CO 2 already situated in the headspace of the can from escaping. If this pressure is lower, some of the CO2 will evacuate the headspace until the countering crimp pressure is able to descend and fasten the valve on the can. (See Table 14.2 20 oz and table 14.4).
- Product was prepared as shown in Table 15.1.
- Product was stored at under 4° C. (40° F.). Sampling occurred everyday for 14 days.
- the product had a sour taste, off flavor, odor and a foamy texture.
- Product was prepared as shown in Table 15.2.
- Product was stored at under 4° C. (40° F.). Sampling occurred everyday for 14 days.
- Product was prepared as shown in Table 16.1. Product was stored at under 4° C. (40° F.). 20 oz. Cans 567.0 g product and 5.5 g CO 2 . Report from BETA Food Consulting, Inc.
- the purpose of the study is to determine the fate of selected spoilage and surrogates for pathogenic microbial agents when inoculated into an aerosolized food product. Outgrowth of lactic acid bacteria and Listeria monocytogenes was problematic in Example 4. For this reason, these organisms are studied in this formulation. A surrogate organism ( Listeria innocua ) that is non-pathogenic will be used instead of L. monocytogenes to avoid potential contamination of facility.
- the intended shelf life is 45-60 days, minimum The study will assess stability for as long as 120 days.
- the batter temperature is 7° C. (45° F.) or below at the time of filling the cans.
- Empty cans will be disinfected per the process set-up, with chlorine at 50-200 ppm. Filled cans will be removed from the line before installation of the gas valves. They will immediately be transported to the in-house laboratory for inoculation, before having the valve tops installed and gas applied. Finished cans will be stored and transported to Food Microbiological Laboratories by Follmer in a refrigerated truck.
- Organisms The organisms for challenge should represent those of potential safety and spoilage concern, as demonstrated in the previous study. No mesophilic spore former activity was noted in the previous study, indicating C. botulinum should not be problematic.
- test organism categories will include:
- Listeria innocua non-pathogenic surrogate organism for L. monocytogenes (gram positive non-spore former, psychrotroph).
- Lactobacillus fermentum Lactobacillus plantarum (combined inoculum of gram positive non-spore formers).
- Lactic acid bacteria will be grown as a lawn on sterile MRS agar.
- Listeria innocua will be grown on sterile trypticase soy agar with yeast extract.
- Bacteria will be cultured for 24 hours at 35° C., then streaked again on trypticase soy agar and incubated for 48 hours at 35° C.
- the cells will be prepared by harvesting cells into sterile 0.1% peptone water.
- Inoculum will be adjusted to deliver a target initial load of 103-104 cfu/g (minimum 590,000 cfulcan in each 20 fl. oz. can). Inoculation will be delivered with a 1 ml inoculum volume.
- the cans will be inoculated in the in-house laboratory at Follmer Development on the R & D laboratory bench top capping unit that is remote from the processing area and not used for production.
- a Food Safety Solutions representative will assist with inoculation at the facility in Thousand Oaks, Calif.
- Test Method Test methods for quantitation will be per FDA-BAM or AOAC. The changes in loads for each inoculum group will be measured at each test interval. Testing will be done in duplicate. Trend information about growth, death, or stasis will be available from the data
- Test Interval Test intervals will be spaced appropriately to represent a 120 day storage period. Testing will be conducted on inoculated variables at day 2, 30, 45, 60, 75, 90, 105 and 120. Uninoculated controls will be analyzed at 2, 45, 60, 75, 90, 105 and 120.
- Uninoculated control samples will be analyzed to determine background spoilage flora response, and also for absence of Listeria innocua . They will be analyzed for L. innocua , lactic acid bacteria, yeast, mesophilic aerobic plate count, and mesophilic anaerobic spore former counts.
- the Pathogenic Organisms detected in a product spiked with the organism and tested after a given number of days is shown in Table 16.2.
- the Pathogenic Organisms detected in a control sample not spiked with the organism and tested after a given number of days is shown in Table 16.3.
- Product was prepared in 20 oz cans, 567.0 g product and 5.5 g CO 2 ) or alternatively was a commercially available (Aunt Jemima) batter prepared according to the directions. Both products were stored at under approximately 4° C. (40° F.).
- the batter needs to flow at a certain rate for an optimal product. Thus it needs a certain viscosity.
- the CO 2 is used to insure that the product does not separate or degrade and the viscosity remains relatively stable as shown in Table 17.1.
- Viscosity test meters 13800 Viscosity test meter 16800 CO 2 gassed at 150 psi Stored at 40° F. CO 2 in can 6 grams Batter has nice consistency easy to Held at 40° F. pour. Day 15 Viscosity is at its highest point or Viscosity test meter 8400 thickest point before the Co2 can Bacteria growth and moisture saturate the batter. separation. Viscosity test meters 13000 Consistency is thin.
- FIG. 5 (black and white) and FIG. 6 (color) show a waffle ( 10 ) and a pancake ( 20 ) which were dispensed from a pressurized canister containing carbon dioxide.
- the same batter applied directly to the waffle iron ( 30 ) or frying pan ( 40 ) was baked for the same length of time at the same temperature.
- the carbon dioxide gas allows for the easy flow of the batter from the pressurized canister and also aerates the batter mix.
- the carbon dioxide results in a brownish appearance, crunchy texture and attractive taste to the food product.
- the carbon dioxide's attractive browning of the waffle or pancake thereby allows the food product to be baked more rapidly and efficiently.
- the carbon dioxide improves the taste experience of the person consuming the food product.
- Delivery Weight the total amount of product sprayed after all the pressure in the can is exhausted.
- Bakable including frying, steaming, toasting, boiling, grilling and cooking including cooking on a waffle iron, cooking on a frying pan and cooking in an oven.
- Browning refers to the color of the bakable food product upon baking and corresponds with the oxidation of one or more of the carbonaceous components in the composition.
- Propellant(s) compressed gas Carbon Dioxide (CO 2 ) or Nitrogen (N 2 ) or a combination of both.
- Resident Microorganism chief microbial flora or the microorganism normally existing in the product.
- Retention or Retention Weight the amount of product remaining in the can after all the pressure in the can is exhausted.
- Sponge-like having the characteristics of a sponge; bread with consistent size of air pockets as in sponge cake; a desirable characteristic of a pancake.
- Spray Rate amount of product sprayed out of a can at a given amount of time; typically in grams per 1 second spray.
- Water de-ionized water.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
An unpasteurized pancake and waffle batter is provided in a pressurized dispenser and can be used to bake a variety of food products. In embodiments of the present invention, raw ingredients including flour, sugar and egg are mixed with water in a cold process to create a batter having a water activity of approximately 0.96. The batter is sealed in a dispenser and pressurized with a gas such as carbon dioxide. The carbon dioxide reduces the viscosity of the batter to allow the batter to be dispensed for the life time of the product. The carbon dioxide aerates the food product giving light and fluffy baked products and also serves as a browning agent.
Description
- The present application claims priority to U.S. patent application Ser. No. 11/760,647 entitled “REFRIGERATOR STABLE PRESSURIZED BAKING BATTER” filed Jun. 8, 2007 which claims priority to U.S. Provisional Patent Application No. 60/812,674, entitled “REFRIGERATOR STABLE PRESSURIZED BAKING BATTER”, inventors: Sean Francis O'Connor and Nathan Steck, filed Jun. 9, 2006, both of which applications are incorporated herein by reference.
- The present invention is directed to food products, specifically pre-mixed or ready to cook batters and dough.
- A number of different types of food products come in pressurized dispensers, including decorative icings, dessert toppings, whipping cream, whipped cream substitute and Cheez Whiz®, a thick sauce product made by Kraft Foods®.
- Consumers have come to find foods provided in pressurized cans to be convenient to use. Hence, different foods provided in such a manner are advantageous. Typically, dough and batter used in baking comes in dry form or must be assembled from component ingredients from scratch.
- Although a number of inventors have proposed bakable batters in a pressurized can, there is no commercially successful product currently on the market. This reflects the problem in developing a batter that has an acceptable shelf storage life in a pressurized can, the ability to freeze store the product without deleterious separation of components, obtaining an attractively browned appearance, a palatable taste and light and fluffy texture when baked.
- In various embodiments of the present invention, a cold process of preparing a food product to be provided in a pressurized can without the need for pasteurization of the ingredients results in a refrigeration stable product. In various embodiments of the present invention, a cold process of preparing a food product to be provided in a pressurized can without the need for pasteurization of all of the ingredients results in a refrigeration stable product. In various embodiments of the present invention, the ingredients include a browning agent which is used to control the appearance and texture of the product. In various embodiments of the present invention, the ingredients enable freezing and thawing of the product without phase separations. In various embodiments of the present invention, a browning agent is used which is compatible with the cold process and pressurized can application of the product. In various embodiments of the present invention, the ingredients used to allow freezing and thawing are compatible with one or more of the browning agent, the cold process preservation and pressurized can application of the product. In various embodiments of the present invention, the ingredients stored in the can include one or more preservative. In various embodiments of the present invention, different baking products including waffles, pancakes, muffins, cup cakes, ginger bread, cookies and brownies are formulated using the cold process into a ready to use pressurized can and dispensed directly into the cooking apparatus. In various embodiments of the present invention, the batter in the can be combined with gasses and a water-mixed dry batter recipe under pressure.
- This application contains at least one drawing or photograph executed in color. Copies of this patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee.
- This invention is described with respect to specific embodiments thereof. Additional aspects can be appreciated from the Figures in which:
-
FIG. 1 shows a flow chart outlining the steps involved in preparing the batter for dispensing; -
FIG. 2 shows the Change in Pressure in Un-pressurized Cans (Dots—0.15% Sorbates, no N2 Cap; Vertical Lines—0.15% Sorbates, N2 Cap; Horizontal Lines—0.15% Sorbates, 1.0% Lactic acid, no N2 Cap; Black—0.15% Sorbates, 1.0% Lactic acid, N2 Cap); -
FIG. 3 shows the Change in Pressure in CO2 Pressurized Cans (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid); -
FIG. 4 shows the Change in Pressure in N2 Pressurized Cans (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid); and -
FIG. 5 shows a comparison between waffles (10 and 30) and pancakes (20 and 40), where the waffles and pancakes are baked using batter mixed and dispensed with carbon dioxide from a pressurized canister (10 and 20) or the batter is not mixed or dispensed with carbon dioxide but applied directly to the waffle iron or frying pan (30 and 40). - In an embodiment of the present invention, a batter mix such as that which can be useful for making pancakes, waffles, muffins, cup cakes, ginger bread, cookies and brownies can be mixed with water and transferred to a can. In an embodiment of the present invention, an antibacterial agent can be added to the batter and transferred to a can. In an embodiment of the present invention, a can or container can be sealed and pressurized with a mixture of water soluble and non water-soluble gasses. In an embodiment of the present invention, the pressurized gasses are a mixture of N2 and CO2. In an alternative embodiment of the invention, the pressurized gas is 100% CO2. In an embodiment of the present invention, the antibacterial agent can be cultured dextrose. In an alternative embodiment of the invention, the antibacterial agent is sodium lactate. In various embodiments of the present invention, the ingredients include a browning agent which is used to control the appearance and texture of the product. In various embodiments of the present invention, the ingredients enable freezing and thawing of the product without phase separations. In various embodiments of the present invention, a browning agent is used which is compatible with the cold process and pressurized can application of the product. In various embodiments of the present invention, the ingredients used to allow freezing and thawing are compatible with one or more of the browning agent, the cold process preservation process and the pressurized can application of the product. A dispenser suitable for use in storing and dispensing the batter provided therein is well known in the industry and to consumers alike, and includes a spout, which releases pressurized contents when an individual depresses the spout to expend the contents of the can. There are numerous variations on the shape and type of dispenser, suitable for use with the present invention. The inventors have empirically determined that providing a refrigeration-stable, bakable batter in a pressurized can, using the specified gas and pressure combinations set forth herein, produces a superior quality baked good when the product is cooked in a manner similar to current dry mix products stored in boxes or bags.
- The mix recipe can be used to create pancakes (single sided grilling) or waffles (double sided, patterned grilling). The resultant product yields fluffy pancakes and light crisp waffles. In an embodiment of the present invention, the fluffy nature of the pancakes can be a result of the partial pressures of the gasses used to pressurize the can. In an embodiment of the present invention, the fluffy nature of the pancakes can be a result of the partial pressure of the water soluble gasses used to pressurize the can. In an embodiment of the present invention, the fluffy nature of the pancakes can be a result of the incorporation of the water-soluble gas into the batter mix. In an embodiment of the present invention, the fluffy nature of the pancakes can be a result of the ratio of the water to batter mix.
- In an embodiment of the present invention,
FIG. 1 shows a flow chart for assembling a charged batter-filled food in a pressurized container. Generally, the batter recipe will be blended atstep 10, mixed with water and preservatives atstep 12, inserted into a pressurized sealable container atstep 14, the container sealed atstep 16, and the container pressurized in accordance with well-known techniques at step 18. In an embodiment of the present invention, steps 10-14 are carried out in an inert atmosphere. In an embodiment of the present invention, steps 10-14 are carried out at between 32-48° F. In an alternative embodiment of the present invention, steps 12-14 are carried out at between 38-44° F. - In an embodiment of the present invention, the ingredients of the mix include wheat flour, sugar, nonfat dry milk, whole dried egg, salt, sodium bicarbonate, dicalcium phosphate dihydrate, xanthan gum, cultured dextrose and water. This recipe is mixed by blending all the dry ingredients, adding water at approximately 1° C. (34° F.) to the cultured dextrose and then this solution to the dry blend in an appropriate amount (set forth below) depending on the desired batter product while keeping the temperature of the batter below approximately 4° C. (40° F.). The batter can be stored in an inert atmosphere while being transferred to piston fillers used to dispense the batter into the aerosol line for filling the pressurized cans.
- In an alternative embodiment of the invention, the ingredients are certified organic. The organic ingredients of the mix include wheat flour, sugar, whole dried egg, powdered soy, salt, sodium bicarbonate, dicalcium phosphate dehydrate, sodium lactate and water. This recipe is mixed by blending all the dry ingredients, adding water at approximately 1° C. (34° F.) to the sodium lactate and then this solution to the dry blend in an appropriate amount (set forth below) depending on the desired batter product while keeping the temperature of the batter below approximately 4° C. (41° F.). The batter can be stored in an inert atmosphere while being transferred to piston fillers used to dispense the batter into the aerosol line for filling the pressurized cans.
- In an embodiment of the present invention, the pressurized gas (100% CO2) is used as a preservative of the ingredients stored in the can. In an embodiment of the present invention, sodium lactate can be used as a preservative of the ingredients stored in the can. In an embodiment of the present invention, the pressurized gas (100% CO2) and sodium lactate can be used as preservatives of the ingredients stored in the can. In an alternative embodiment of the present invention, sorbic acid can be used as a preservative of the ingredients stored in the can. In an embodiment of the present invention, potassium sorbate can be used as a preservative of the ingredients stored in the can. In an embodiment of the present invention, propionic acid can be used as a preservative of the ingredients stored in the can.
- In an embodiment of the present invention, the mix utilized for the present invention can be a specially blended mix. In an embodiment of the present invention, the mix utilized for the present invention can be an organic batter blended mix. In an embodiment of the present invention, the product produced with an organic batter blended mix can be an organic product. In an embodiment of the present invention, other dry mix can be utilized for the present invention. In an embodiment of the present invention, other dry-mix products can be utilized with the present invention. In an embodiment of the present invention, the dry mix can be activated by a combination of water, milk or other fluids.
- Table 1.0 outlines the breakdown of the total calories in a 100 g (3.53 oz.) serving of the mixed pancake batter.
-
TABLE 1.0 Nutritional Analysis per 100 g Calories 130 cal Fat Calories 10 cal Sat Fat Calories 0 cal Total Fat 1 g Saturated Fat 0 g Stearic Acid 0 g Trans Fatty Acids 0 g Polyunsaturated Fat 0 g Omega 6 0 g Omega 3 0 g Monounsaturated Fat 0 g Cholesterol 15 mg Sodium 160 mg Potassium 0 g Total Carbohydrate 28 g Dietary Fiber 4 g Soluble Fiber 0 g Insoluble Fiber 0 g Sugars 4 g Sugar Alcohol 0 g Other Carbohydrate 20 g Protein 4 g Vitamin A 0% DV Vitamin A (RE) RE Vitamin C 0 % DV Calcium 2 % DV Iron 10% DV Vitamin D 0% DV Vitamin E 0% DV Vitamin K 0% DV Thiamin 0% DV Riboflavin 0% DV Niacin 0% DV Vitamin B6 0 % DV Folate 0% DV Vitamin B12 0% DV Biotin 0% DV Pantothenic Acid 0 % DV Phosphorous 0 % DV Iodine 0 % DV Magnesium 0 % DV Selenium 0 % DV Copper 0 % DV Manganese 0 % DV Chromium 0 % DV Molybdenum 0 % DV Chloride 0% DV - In an embodiment of the present invention, a dry mixing vessel can be used to blend all the ingredients. In an embodiment of the present invention, water at approximately 1° C. (34° F.) can be added to the dry mix. In an embodiment of the present invention, the batter can be blended for approximately 5 to 7 minutes on a high sheer mixer. In an embodiment of the present invention, the batter can be blended until smooth without lumps on a high sheer mixer. In an embodiment of the present invention, the batter can be blended at less than 4° C. (40° F.) on a high sheer mixer. In an embodiment of the present invention, the batter can be stored in an inert atmosphere directly after mixing until being loaded in pressurized cans. In an embodiment of the present invention, the batter can be stored under nitrogen to prevent the sodium bicarbonate reaction for early leavening. In an embodiment of the invention, the batter is not stored under nitrogen because the sodium bicarbonate is encapsulated. Encapsulated sodium bicarbonate does not release until it reaches 58-61° C. (136-142° F.) directly after mixing and before being loaded in the pressurized cans. In an embodiment of the present invention, the batter can be pumped to piston fillers on an aerosol line prior to being loaded in the pressurized cans.
- In an embodiment of the present invention, the blending of the ingredients can be carried out in a refrigerated production room. In an embodiment of the present invention, the blending of the water and the dry ingredients can be carried out in a chilled production room. In an embodiment of the present invention, the blending of the water and the dry ingredients can be carried out with refrigerated production equipment. In an embodiment of the present invention, the blending of the water and the dry ingredients can be carried out with refrigerated production equipment in a refrigerated production room. In an embodiment of the present invention, the batter temperature can be controlled to not exceed approximately 10° C. (50° F.). In an alternative embodiment of the present invention, the batter temperature can be controlled to not exceed approximately 4° C. (40° F.). In an embodiment of the present invention, in a jacketed mixing tank the water coolant can be introduced at approximately 1±2° C. (34±2° F.). In an embodiment of the present invention, full scrape mix agitator can be utilized in mixing the ingredients. In an embodiment of the present invention, high shear cage agitator can be utilized in mixing the ingredients. In an embodiment of the present invention, the dry blend of ingredients can be slowly pumped into the mixing vessel with slow agitation for approximately 10 minutes. In an embodiment of the present invention, batter can be mixed for approximately 5 to 7 minutes on high shear speed, where the batter temperature is not allowed to exceed approximately 4° C. (40° F.).
- In an embodiment of the present invention, cultured dextrose (0.10-3.00%) can be added to the water to be mixed with the dry ingredients. In an embodiment of the present sodium lactate (below approximately 1%) can be added to the water prior to agitation with the dry mix to minimize ‘off-flavor’. In an embodiment of the present invention, cultured dextrose (greater than approximately 0.5%) can be added to the water prior to agitation with the dry mix to insure 120 day refrigerated ‘shelf life’. In an embodiment of the present invention, cultured dextrose (0.50-1.00%) can be added to the water prior to agitation with the dry mix. In an alternative embodiment of the present invention, sodium lactate and carbon dioxide can be added to the batter prepared with the cold process to a insure 120 day refrigerated ‘shelf life’.
- In various embodiment of the present invention, the water ranges from approximately 20% to approximately 80% of the dry batter weight (on a % by weight basis) for waffles, pancakes, muffins, cup cakes, and ginger bread, cookies and brownies formulations. In an embodiment of the present invention, a cookie mix can be made by mixing approximately 20% water with approximately 80% dry mix. In an embodiment of the present invention, a brownie mix can be made by mixing approximately 30% water with approximately 70% dry mix. In an embodiment of the present invention, a cup cake mix can be made by mixing approximately 30% water with approximately 70% dry mix. In an embodiment of the present invention, a pancake mix can be made by mixing approximately 50% water with approximately 50% dry mix. In an embodiment of the present invention, a waffle mix can be made by mixing approximately 60% water with approximately 40% dry mix. In an embodiment of the present invention, a moose mix can be made by mixing approximately 80% water with approximately 20% dry mix. In an alternative embodiment of the present invention, the water can be 43% by weight of the mix for waffles, pancakes, muffins, cup cakes, ginger bread, cookies and brownies.
- In various embodiments of the invention, the ratio of water to dry mix varies depending on the nature of the dry mix. All-purpose flour has lower levels of gluten and as a result requires less water. In contrast, pastry flour has higher levels of gluten, which requires more water to generate the same consistency mix. In an embodiment of the present invention, the water is 60% by weight for waffles using an ‘organic’ batter mix. In an embodiment of the present invention, the water is 40% by weight for waffles using a non-organic dry mix containing all-purpose flour.
- In an embodiment of the present invention, the water varies depending on the required consistency of the product. In an embodiment of the present invention, a pancake mix can be made by mixing approximately 50% water with approximately 50% dry mix. In an embodiment of the present invention, the pancake mix can vary between 40.5-52.5% by weight water depending on the required consistency. In an embodiment of the invention, one mix can be used for both waffles and pancakes.
- In an embodiment of the present invention, the dry mix ingredients are greater than 95% organic. In an embodiment of the invention, there are no available substitute organic ingredients for the non-organic ingredients in the dry mix. In an embodiment of the invention, where the dry mix ingredients are greater than 95% organic and there are no available substitute organic ingredients for the non-organic ingredients, the food product can be certified as organic.
- In an embodiment of the present invention, an amount of sorbic acid can be used to adjust the pH of the batter mix. In an embodiment of the present invention, an amount of potassium sorbate can be used to adjust the pH of the batter mix. In an embodiment of the present invention, the inclusion of one or more ingredients to control the pH in the batter provides a stable product, requiring refrigeration at approximately 4±2° C. (40±2° F.). In an embodiment of the present invention, the water to be added to the dry mix can be provided with approximately 0.1% potassium sorbate and approximately 0.05% sorbic acid (by weight).
- In an embodiment of the present invention, an amount of potassium sorbate controls the growth of yeast and mold to keep the product stable. In an embodiment of the present invention, sodium lactate controls the growth of yeast, mold lactic acid and Listeria to keep the product stable. In an embodiment of the present invention, an amount of cultured dextrose controls the growth of yeast and mold to keep the product stable. In an embodiment of the present invention, the inclusion of one or more ingredients to control the growth of mold and bacteria in the batter provides a stable product, requiring refrigeration at approximately 4±2° C. (40±2° F.).
- In an embodiment of the present invention, batter can be pumped to a jacketed holding vessel, where the batter temperature is not allowed to exceed 4±2° C. (40±2° F.). In an embodiment of the present invention, batter can be pumped to a series of filling heads. In an embodiment of the present invention, sanitized lined cans can be introduced to the series of filling heads and filled with the batter. In an embodiment of the present invention, cans can be valved with
tilt valve 2×0.0022 orvertical action valve 2×0.033×0.090 valves and the cans can be crimped and gassed to approximately 150±3 psi. Cans can be tipped, capped, packed and stored in cold storage at 4±2° C. (40±2° F.). - In various embodiments of the present invention, different baking products including waffles, pancakes, muffins, cup cakes, ginger bread, cookies and brownies are formulated using the cold process into a ready to use pressurized can and dispensed directly into the cooking apparatus.
- The pressurizing step provides with different mixtures of a pressurized gas, depending on the particular application for the batter in the can. If the batter is to be used as a waffle mix, the gas can be nitrogen (N2) and carbon dioxide (C02) mixed in a ratio of approximately 10% N2 and approximately 90% C02 by weight, pressurized at 150 pounds per square inch (psi). For a pancake mix, the gas can be N2 and C02 mixed in a ratio of approximately 50% each gas by weight. For a cup cake mix, the gas can be N2 and C02 mixed in a ratio of approximately 55% N2 and approximately 45% C02 by weight. For a brownie mix, the gas can be N2 and C02 mixed in a ratio of approximately 85% N2 and approximately 15% C02 by weight.
- In an alternative embodiment of the invention, if the batter is to be used as a waffle mix, the gas can be 100% carbon dioxide (C02), pressurized at 150 pounds per square inch (psi). See Table 14.2 for the weight of gas added in the can.
- Different batter mixtures require various pressurizing reagents and compositions in order to provide the optimal consistency for baking of the food product. For example, the batter in a gas container can be pressurized with carbon dioxide (C02). C02 is a water miscible or soluble gas. After sealing the can, the pressure drops considerably (up to approximately 40%) after canning because the CO2 dissolves into the mixed batter in the can. For a waffle mix where the gas is 90% C02 this can have a significant impact on the final pressure. For a pancake mix, the gas composition can include both nitrogen (N2) and C02. In contrast, to C02, N2 is largely a non water-soluble gas. When N2 and C02 are mixed in a ratio range of approximately 90% nitrogen and approximately 10% carbon dioxide to approximately 80% nitrogen and approximately 20% carbon dioxide, the N2 will not be significantly absorbed by the batter mix, and the resulting total pressure can remain higher. By having approximately 10% to approximately 20% of the gas as C02, this combination gives sufficient gas emulsification of the batter to generate a light and fluffy pancake or waffle, while maintaining sufficient gas pressure for the entire life of the can. Gas composition and ratios for muffins are similar to waffles. Gas compositions and ratios for ginger bread, cookies and brownies formulations are similar to pancakes.
- The foregoing detailed description of the invention has been presented for purposes of illustration and description. It is not intended to be exhaustive or to limit the invention to the precise form disclosed. Many modifications and variations are possible in light of the above teaching. The described embodiments were chosen in order to best explain the principles of the invention and its practical application to thereby enable others skilled in the art to best utilize the invention in various embodiments and with various modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims appended hereto.
- A bakable food product is any food product which requires heating prior to serving. Bakable includes processes such as frying, poaching, grilling, bar-b-q-ing, heating in a waffle iron, heating in a sandwich maker, heating in a boiler, heating in a conventional oven, heating in a gas convection oven, heating in a microwave oven and heating in a toaster.
- Aim: to determine an acceptable pancake powder mix to water ratio; and determine suitable propellant(s) to make an aerosol packaged pancake batter.
- Mix: 50/50 Elite Spice Pancake Mix/DI Water (˜50° C.; ˜120° F.); Preservatives (0.05% Potassium sorbate and 0.05% sorbic acid); Fill: 16 oz; Can: 214×804, 3-piece, lined; Propellants Tested:
-
-
TABLE 1.1 Cook Test Results on the Aerosol Packaged Batter Amount Dispensed, g Appearance of Pancakes Samples gassed with 5.0 g CO2 32 thinner pancakes Samples gassed with 2.8 g N2 58 thicker, “sponge-like” pancakes - Although different amounts of batter were dispensed with the different propellants (see Tables 1.1 and 1.2), the samples made similar diameter pancakes. This is due to the CO2 dissolved (in water) in the CO2 sample that gave the batter more volume.
-
TABLE 1.2 Spray Rates of Aerosol Packaged Batter Pressure after 17 Spray days, psi Rate, g/s Samples gassed with 5.0 g CO 245 psi 10.8 Samples gassed with 2.8 g N2 95 psi 12.0 - Initial tests showed that the ratio of 50/50 Elite Spice powder mix-to-water ratio made a batter that produced good pancakes and waffles. The consistency was typical of a pancake batter.
- These samples were used to cook pancakes and waffles (using waffle iron). The sample gassed with CO2 was more suitable to make waffles. The waffles produced were light and crispy. Because CO2 is more soluble in water than N2, the batter dispensed from the CO2-gassed sample had dissolved CO2 in it. When cooked in the waffle iron, the CO2 escaped making the waffle light, thin and crispy. When this sample was used to make pancakes, the dissolved CO2 escaped the batter during the cooking process making the pancakes flat and thin. The sample gassed with N2 made better pancakes than the one gassed with CO2. The N2 pressurized the can, but did not really get absorbed or mixed in the water/batter. The batter dispensed was therefore denser and made thicker, sponge-like pancakes similar in appearance and texture to normal pancakes. When this sample was used to cook waffles, the waffles produced were thicker and denser. The test candidate preferred the thin and crispy waffles over the denser ones. On the other hand, they preferred the denser pancakes over the thin and flat ones. Summary of trial: samples gassed with CO2 made good waffles; samples gassed with N2 made good pancakes.
- Aim: to fine-tune the powder mix-to-water ratio and the amount of compressed gas to be used as propellant.
- The following samples were prepared: (i) 50 powder mix/50 water; in 214×804 can; filled at 16 oz; gassed with 3.9 g N2 at 130 psi; (ii) 45 powder mix/55 water; in 205×604 can; filled at 4 oz; gassed with 2.7 g N2 at 130 psi; and (iii) 40 powder mix/60 water; in 214×804 can; filled at 12 oz; gassed with 4.6 N2 at 130 psi. Additionally, the following samples were prepared for test candidate testing: (iv) 50 powder mix/50 water; gassed with CO2; (v) 47.5 powder mix/52.5 water; gassed with N2.
- Results: As in Example 1, sample (iv) that was 50/50 and gassed with CO2 made thin, light and crispy waffles. Sample (v), that was 47.5% powder mix and 52.5% water was found to be less dense than sample (iv) and was easier to mix. Sample (v) also flowed faster and easier from the can gassed with N2 and still made pancakes with attractive appearance, taste and texture. The quality of the pancake was comparable to sample (i) where the 50/50 formula was gassed with N2. Test candidate test result: sample (iv) 50/50 with CO2—good for waffles; sample (v) 47.5/52.5 with N2—good for pancakes.
-
TABLE 2.1 Cook Test Results on N2-Pressured Pancake Batter with Varying Powder Mix-to-Water Ratio. Powder Mix-to- Water ratio Can Fill, oz Propellant Results 50/50 214 × 804 16 3.9 g N2 gassed batter was dense; the at 130 psi pancakes were sponge- like as typical pancakes 45/55 205 × 604 4 2.7 g N2 gassed batter was less dense; at 130 psi cooked pancakes looked like typical pancakes (sponge-like with bigger air pockets) 40/60 214 × 804 12 4.6 g N2 gassed batter was thin and runny at 130 psi - Aim: to conduct preliminary tests on different preservatives.
- Mix: Pancake Batter: 47.5/52.7 Elite Spice Pancake Mix/DI Water. Screw cap glass vials. Primary Preservatives used: (i) 0.05% Sorbic Acid and 0.10% Potassium Sorbate; (ii) 0.10% Sorbic Acid and 0.20% Potassium Sorbate. Additional preservatives: EDTA, Sodium Benzoate, Methyl Paraben, Propyl Paraben and Lactic Acid All the samples were aseptically prepared. One set of vials were capped with N2 and one set was not. All the vials were stored in the dark at room temperature for 1 week.
- Results: The evaluation of the samples was limited to visual and olfactory testing. Based on these results, no preservative was suitable for the required batter applications. The results were almost identical in all the samples regardless of the preservative system used. All samples showed signs of phase separation, pressure built up and a sour odor was detected after a week. The phase separation was expected in such suspension with high level of water insoluble solids. The batter mixture can require an emulsifier or a suspending agent. The pressure build-up can have been due to: generation of CO2 from bicarbonate leavening agent and/or microbial growth and/or possible fermentation. The souring of odor could have been due to fermentation or other microbial growth. The microorganisms can have come from powder mix.
-
TABLE 3.1 Preservative Test Results on Pancake Batter in Glass Vials with 0.05% Sorbic Acid and 0.10% Potassium Sorbate After 1 Week Additional Preservatives Air Headspace N2 Headspace None no phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk odor 200 ppm EDTA beginning of phase phase separation separation pressure build-up pressure build-up sour milk odor sour milk odor 500 ppm EDTA no phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk odor 0.10% Na Benzoate beginning of phase phase separation separation pressure build-up pressure build-up sour milk odor sour milk odor 0.025% Methyl beginning of phase beginning of phase separation Paraben separation pressure build-up 0.075% Propyl pressure build-up sour milk odor masked by Paraben sour milk odor paraben odor 0.50% Lactic Acid phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk, rancid, off odor 1.00% Lactic Acid phase separation beginning of phase separation pressure build-up pressure build-up sour milk odor sour milk odor -
TABLE 3.2 Preservative Test Results on Pancake Batter in Glass Vials with 0.10% Sorbic Acid and 0.20% Potassium Sorbate After 170 Hrs. Additional Preservatives Air Headspace N2 Headspace None beginning of phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk odor 200 ppm EDTA beginning of phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk odor 500 ppm EDTA no phase separation beginning of phase pressure build-up separation sour milk odor pressure build-up sour milk odor 0.10% Na Benzoate beginning of phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk odor 0.025% Methyl phase separation no phase separation Paraben pressure build-up pressure build-up 0.075% Propyl sour milk odor masked by sour milk odor Paraben paraben odor masked by paraben odor 0.50% Lactic Acid phase separation phase separation pressure build-up pressure build-up sour milk odor sour milk odor 1.00% Lactic Acid phase separation beginning of phase pressure build-up separation no off odor pressure build-up sour milk odor Note: Pressure build-up was characterized by an audible pressure exhaust when the vial cap was unscrewed. - Aim: to study the pressure build-up in pressurized and un-pressurized cans.
- Propellants: (i) None; (ii) CO2; (iii) N2. Fill: 8 oz. Hot process, 50° C. (120° F.) DI water+Elite Spice pancake mix. Preservative trials:
- 1. Un-pressurized crimped 205×604 3-pc steel, EP coated cans with
a. 0.05% Sorbic Acid and 0.10% Potassium Sorbate combo
b. 0.05% Sorbic Acid and 0.10% Potassium Sorbate combo with N2 cap
c. 0.05% Sorbic Acid and 0.10% Potassium Sorbate combo+1.00% lactic acid (88%)
d. 5% Sorbic Acid and 0.10% Potassium Sorbate combo+1.00% lactic acid (88%) with N2 cap
2. Pressurized crimped 205×604 3-pc steel, EP coated cans with
a. 1.0% Sorbates (combination of 0.40% Sorbic Acid and 0.60% Potassium Sorbate)
b. a+200 ppm EDTA
c. a+500 ppm EDTA
d. a+0.1% Sodium Benzoate
e. a+0.075% Propyl Paraben+0.025% Methyl Paraben
f. a+0.5% Lactic Acid (88%)
g. a+1.0% Lactic Acid (88%) - Results: There was a significant pressure build-up in both un-pressurized samples (Dots—0.15% Sorbates, no N2 Cap; Horizontal Lines—0.15% Sorbates, 1.0% Lactic acid, no N2 Cap) and N2-pressurized samples (Vertical Lines—0.15% Sorbates, N2 Cap; Black—0.15% Sorbates, 1.0% Lactic acid, N2 Cap) after 60 days. On the contrary, CO2-pressurized samples dropped in pressure in the same time frame (Tables 4.1 and 4.2 and
FIG. 3 ). The pressure build-up was more pronounced in the un-pressurized samples (FIG. 2 ; ˜40 psi average after 60 days) than in the N2-pressurized samples (˜13 psi average after 60 days) (FIG. 4 ). And for the un-pressurized set, the samples with sorbates only (Dots—0.15% Sorbates, no N2 Cap) result in more than double the final pressure compared to the sample with sorbates+lactic acid preservative system (Horizontal Lines—0.15% Sorbates, 1.0% Lactic acid, no N2 Cap) (FIG. 2 ). - For the samples pressurized with CO2 (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid), the average pressure drop after 60 days was about 29 psi (
FIG. 3 ) - As discussed in Example 3, the probable causes for the build up of pressure in the un-pressurized and N2 pressurized cans can have been (i) evolution of CO2 from the bicarbonate leavening agent and/or (ii) microbial growth/fermentation.
- In fermentation of sugars, one of the ingredients of the powder mix, the byproducts are ethanol and CO2. Some of the CO2 is released to the headspace of the can. However, a portion of the CO2 is dissolved in the water which, in effect, acidifies the batter. Additionally, other microorganisms such as lactic acid bacteria which can possibly be present in the mix (see Example 6), can produce acid byproducts such as lactic acid. Such byproducts can cause the batter to acidify. This acidification can then caused the sodium bicarbonate to release further CO2.
- The CO2 due to microbial activity or bicarbonate decomposition in the un-pressurized cans produced the headspace pressure (
FIG. 2 ). But when the headspace of the can already had a positive pressure as in the N2 pressurized samples (Dots—1.0% Sorbates; Vertical Lines—1.0% Sorbates, 200 ppm EDTA; Horizontal Lines—1.0% Sorbates, 500 ppm EDTA; Diagonal Stripes LtoR—1.0% Sorbates, 0.1% Sodium benzoate; Black—1.0% Sorbates, 0.075% Propyl Paraben, 0.025% Methyl Paraben; Diagonal Stripes RtoL—1.0% Sorbates, 0.5% Lactic acid; White—1.0% Sorbates, 1.0% Lactic acid) (FIG. 4 ), the production of CO2 can have been restricted such that the pressure-build up was less than that in the un-pressurized samples. - On the other hand, un-pressurized and N2-pressurized samples preserved with sorbates combined with lactic acid had the least pressure build-up. And the more lactic acid added, the lower the pressure build-up (
FIGS. 2 and 4 ). Although the lactic acid efficacy cannot completely offset the bicarbonate decomposition due to acidity, it was significantly better as a preservative, in combination with sorbates, than the other preservative systems used. - The CO2-pressurized cans exhibited reversed results and the pressure decreased after 60 days (
FIG. 3 ). One explanation is that some of the CO2 molecules that were injected in the can were dissolved in the water in the mix over time. This explains why the pressure decreased from the day the samples were made. The CO2 generation in these samples cannot have been enough to overcome the amount of CO2 dissolved in the sample. Therefore, the pressure effects of CO2 dissolution were more evident than the effects of CO2 generation. Alternatively, the CO2 can have natural anti-microbial action which impeded or slowed down microorganism growth. For fermentation, the CO2 injected can have saturated the system retarding further CO2 production from yeast. For aerobic microorganisms, CO2 made the environment undesirable for microbial growth. -
TABLE 4.1 Pressure Build-up in Un-Pressurized Cans Can Pressure, psi Preservative System N2 Cap 12 Hrs 48 Hrs 1440 Hrs 0.15% Sorbates no 0.5-1.0 ~1.0 37 0.15% Sorbates yes ~1.0 ~1.0 42 0.15% Sorbates + 1.00% no ~1.0 ~2.0 16 Lactic Acid 0.15% Sorbates + 1.00% yes ~1.0 ~2.0 16 Lactic Acid -
TABLE 4.2 Pressure Changes in Pressurized Cans Pressure, psi 0 Hrs 72 Hrs 1440 Hrs Preservative CO2- N2- CO2- N2- CO2- N2- System pressurized* pressurized* pressurized pressurized pressurized pressurized 1.0% Sorbates** 126 107 115 109 100 121 1.0% Sorbates + 120 105 111 106 96 120 200 ppm EDTA 1.0% Sorbates + 118 112 109 112 87 126 500 ppm EDTA 1.0% Sorbates + 122 107 112 107 93 122 0.10% Na Benzoate 1.0% Sorbates + 122 107 112 107 89 120 0.075% Propyl Paraben + 0.025% Methyl Paraben 1.0% Sorbates + 121 107 112 107 92 117 0.5% Lactic Acid 1.0% Sorbates + 122 105 114 106 91** 111 1.0% Lactic Acid *Amount of propellant used: ~3.30 g CO2 and ~1.70 g N2 **1.0% Sorbates is a combination of 0.4% Sorbic Acid and 0.6% Potassium Sorbate - Aim: to study the pressure changes in the can pressurized with 50/50 CO2/N2 as a follow-up to Example 4.
-
TABLE 5.1 Sample* Description for the Pressure Build-Up test on Cans Pressurized with 50/50 CO2/N2 Combo. Sample Code Formula Propellant Fill, oz 06-023 Waffle formula (50/50 CO2/N2) 18 50.0% Water 2 g CO2 followed with 49.5% Elite Spice powder 2 g N2 @ ~120 psi mix (lot 2-27601) Total 4 g 0.5% Guardian CS1-50 (cultured dextrose) 06-024 Pancake formula (50/50 CO2/N2) 18 52.5% Water 2 g CO2 followed with 47.0% Elite Spice powder 2 g N2 @ ~120 psi mix (lot 2-27601) Total 4 g 0.5% Guardian CS1-50 *Samples were stored at room temp for the duration of the study. -
TABLE 5.2 Pressure Changes in Cans Pressurized with 50/50 CO2/N2 Combo Sample Pressure, psi Code 2 Hrs 72 Hrs 264 Hrs 400 Hrs 1700 Hrs Pressure 06-023 110 109 109 109 121 +11 06-024 109 108 107 107 118 +9 *For Time 0, the pressure reading was taken ~2 to 3 hours after the samples were made - Results: The pressure build up was similar to the N2-pressurized samples in Example 4 (see
FIG. 4.6 ), but the amount of product in the cans was increased in this trial. Some of the injected CO2 dissolved in the water but more CO2 (or other gaseous microorganism byproducts) can be generated, causing the pressure increase. - Aim: to determine the shelf stability of the batter using trial preservatives. The tests were conducted by BETA Food Consulting, Inc.
- Mix: Pancake Batter: 47.5/52.7 Elite Spice Pancake Mix/DI Water. Screw cap glass vials. Primary Preservatives used: MG510 gassed with CO2; CS1-50 gassed with CO2; MG510 gassed with N2; CS1-50 gassed with N2.
-
TABLE 6.1 Parameters of the micro-study Batch 2 (Pancake) 47.5/52.5 Batch 1 (Pancake) Elite Spice 50/50 Elite powder Spice powder mix/Water mix/Water Preservative (Cultured Microgard 510 (MG510) Guardian CS1-50 Dextrose Maltodextrin) (lot# 510-425301) (lot# FS-102) Preservative Dosage 0.75% 0.50% Fill 18.3 oz 18.3 oz Can 214 × 804 214 × 804 Temp of finished batch 65° F. 55° F. Nitrogen cap no yes Codes V1, V3 V2, V4 Inoculants: Y—yeast; LAB—lactic acid bacteria; SA—Staphilococcus Aureus; LM—Lysteria Monocytogenes; BC—Bacillus Cereus. - Results: Following is a study conducting a microbiological challenge on aerosolized food product. The pH of the aerosol food product is approximately 6.0 and the water activity is 0.96. Growth of Selected Spoilage and Pathogenic Organisms in an Aerosol Food Product
- Purpose: The purpose of the study is to determine the fate of selected spoilage and surrogates for pathogenic microbial agents when inoculated into an aerosolized food product. Outgrowth of lactic acid bacteria and Listeria monocytogenes was problematic in a previous study completed in January, 2006. For this reason, they will be the only organisms studied on this formulation. A surrogate organism that is non-pathogenic will be used for L. monocytogenes to avoid the potential for contamination of your new facility. Listeria innocua will be used instead.
- Product Variables: The product variables to be studied include: 1) MicroGard 510 with CO2 (waffle); 2) MicroGard CS150 with CO2 (waffle); 3) MicroGard 510 with N2 (pancake); and 4) MicroGard CS150 with N2 (pancake).
- The intended shelf life is 45-60 days, minimum. No previous stability information had been gathered on the products. The study was continued for 105 days to determine whether a longer shelf life was possible.
- Process: The pre-cooled batter was loaded into the cans after filling to minimize shifts in microbial loads. Empty cans were submerged in a 200 ppm chlorine solution for a minimum of 60 seconds prior to draining and permitting to air dry, for the purpose of disinfection. Cans were filled, inoculated, capped with valve tops and pressurized, chilled in an ice bath, and immediately placed into refrigeration temperatures of 40° C. (41° F.). Finished cans were stored for 1.5 days and transported in a refrigerated truck.
- Organisms: The organisms for challenge represented those of potential safety and spoilage concern. The only pathogen of potential concern that was not represented was C. botulinum. The test organism categories included: Bacillus cereus (gram positive spore former, thermo labile toxin); Staphylococcus aureus (gram positive non-spore former, thermo stable toxin); Listeria monocytogenes (gram positive non-spore former, psychrotroph); Zygosaccharomyces rouxii (yeast); Lactobacillus formentum; and Lactobacillus plantarum (combined inoculum of gram positive non-spore formers).
- Culture Preparation: Lactic acid bacteria was grown in sterile MRS broth. Other bacteria were grown in sterile trypticase soy broth. Yeast extract was added for the L. monocytogenes culture Bacteria were cultured for 24 hours at 35 C, then streaked on trypticase soy agar and incubated for 48 hours at 35° C. Yeast were cultured for 5 days at 24° C. on potato dextrose agar. Cell suspensions were prepared by harvesting cells into sterile 0.1% peptone water. Inoculum was adjusted to deliver a target initial load of 103-104 cfu/g (minimum 590,000 cfu/can in each 20 fl. oz. can). Inoculation was delivered with a 1 mL inoculum volume. The cans were inoculated in the ‘in-house’ R & D laboratory bench top capping unit at Follmer Development, located away from the processing area and not used for production. A Food Safety Solutions representative conducted the inoculation.
- Sixteen cans for each inoculum group were prepared. Two uninoculated controls were additionally prepared for each of the 4 product variables. Swabs of the bench, utensils, and rinsate from the filler unit were collected after cleaning and sanitization was complete to determine adequacy of cleaning. The unit was not be used before results were available.
- Test Method: Test methods for quantitation will be per FDA-BAM or AOAC. The changes in loads for each inoculum group will be measured at each test interval. Testing will be done in duplicate. Trend information about growth, death, or stasis will be available from the data.
- Test Interval: Test intervals were spaced appropriately to represent the 105 day storage period. Testing was conducted on inoculated
variables day day variable 3 were discontinued because inoculum loads significantly increased. Uninoculated controls were analyzed after 2 and 105 forvariables 1 and 2. An additional 45 day test interval was added forvariables - Uninoculated control samples were analyzed for B. cereus, S. aureus, L. monocytogenes, lactic acid bacteria, yeast, mesophilic aerobic plate count, and mesophilic anaerobic spore former counts.
- Storage Conditions: Products stored at 4° C. (40-41° F.).
- The Pathogenic Organisms detected in the product after 2-105 days are shown in Tables 6.2-6.9.
-
TABLE 6.2 Inoculated Variable 1 - MicroGard 510 with C02 waffle B. cereus S. aurues L. monocytogenes Lactic acid bacteria Yeast Average Average Average Average Average Variable I Log10 Log10 Log10 Log10 Log10 C02 (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g Initial 1500 14000 8100 4900 8800 (Theoretical) Day 21000 3.0791812 9400 3.9542425 140000 4.93701611 1000 2.9542425 26000 Day 21400 8600 33000 800 24000 4.39794001 Day 15900 2.8129134 5100 3.7363965 190000 5.11058971 340 2.8864907 10000 4 Day 15400 5800 68000 1200 10000 Day 30550 2.7520484 5000 3.744293 40000 4.34242268 95000 5.1222159 16000, 4.1903317 Day 30580 6100 4000 170000 15000 Day 45310 2.4771213 7200 3.6232493 63000 5.22141424 200000 5.0051805 12000 4.11394335 Day 45290 1200 270000 2400 14000 Day 60 160 2.3222193 1200 3.2671717 11000 4.31175366 25000000 7.5740313 2300 3.78887512 Day 60 260 2500 30000 50000000 10000 Day 75 20 1.4771213 8000 4.1139434 500 3.82930377 840000 7.5845574 5000 3.49831055 Day 75 40 18000 13000 76000000 1300 Day 90 230 2.20412 200 2.2787536 22000 4.04336228 <10000 8.2787536 7200 3.6180481 Day 90 90 180 100 190000000 1100 Day 105 340 2.469822 150 2.09691 38000 4.62324929 8000000 7.0791812 3900 3.56229286 Day 105 250 100 46000 16000000 3400 -
TABLE 6.3 Inoculated Variable 2 - MicroGard CS150 with C02 waffle B. cereus S. aurues L. monocytogenes Lactic acid bacteria Yeast Average Average Average Average Average Variable 2 Log10 Log10 Log10 Log10 Log10 C02 (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g Initial 8800 (Theoretical) Day 2500 2.845098 17000 4.0232525 27000 4.36172784 <100 2.30103 20000 4.21748394 Day 2900 4100 19000 200 13000 Day 15600 2.6532125 9000 3.7596678 33000 4.56229286 100 2.146128 11000 3.94939001 Day 15400 2500 40000 180 6800 Day 30430 2.6180481 2600 3.3891661 80000 4.66574174 2200 3.0569049 13000 4.06069784 Day 30400 2300 17000 80 10000 Day 45240 2.39794 600 3 3617278 320000 569897 120 3608526 8000 3.79239169 Day 45 260 4000 680000 8000 4400 Day 60 290 2.5740313 2000 3.0700379 13000 4.42324587 <100 2 0 8000 3.6946052 Day 60 460 350 40000 <100 1900 Day 75 210 2.4313638 2600 3.161368 29000 4.49136169 500 3.6283889 3500 3.41497335 Day 75 330 300 33000 8000 1700 Day 90 390 2.6283889 100 3.0413927 27 52000 4.83250891 40 1.544068 370 2.94694327 Day 90 460 2100 84000 30 1400 Day 105 390 2.5314789 800 2.9542425 1100000 6.04139269 12000 3.8864907 4300 3_51851394 Day 105 290 1000 1100000 3400 2300 -
TABLE 6.4 Inoculated Variable 3 - MicroGard 510 with N2 ancake B. cereus S. aurues L. monocytogenes Lactic acid bacteria Yeast Average Average Average Average Average Variable 3 Log10 Log10 Log10 Log10 Log10 N2 (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g Initial 1500 14000 8100 4900 8800 (Theoretical) Day 21100 2.90309 9 4000 3.5965971 520000 5.6580114 1000 2.7781513 14000 4.07918125 Day 2500 3900 390000 200 10000 Day 15900 2.8750613 5000 3.90309 2800000 6.62324929 330 2.6283689 23000 4.52504481 Day 15600 11000 5600000 520 44000 Day 30480 2.607455 2300 3.50515 250000000 8.30103 110000 5.462398 18000 4.23044892 Day 30330 4100 150000000 470000 16000 Day 45220 2.3222193 2800 3.4771213 82000000 7.91645395 81000000 7.9566486 13000 4.09691001 Day 45200 3200 83000000 100000000 12000 -
TABLE 6.5 Inoculated Variable 4 - MicroGard CS150 with N2 (pancake) B. cereus S. aurues L. monocytogenes Lactic acid bacteria Yeast Average Average Average Average Average Variable 4 Log10 Log10 Log10 Log10 Log10 N2 (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g (cfu/g) cfu/g Initial 1500 14000 8100 4900 8800 (Theoretical) Day 2500 2.7403627 6500 3.7853298 320000 5.35218252 <100 2 16000 4.38916608 Day 2600 5600 130000 100 33000 Day 15500 2.6532125 5100 3.6627578 7600000 6.68574174 80 1.9542425 22000 4.21748394 Day 15400 4100 2100000 100 11000 Day 30600 2.7075702 3500 3.4313638 760000000 8.83569057 110 4.2318517 28000 4.41497335 Day 30420 1900 610000000 34000 24000 Day 45250 2.3424227 2700 3.1903317 100000000 8.04139269 1900 3.3710679 18000 4.30103 Day 45190 400 120000000 2800 22000 Day 60 260 2.5314789 3300 3.7520484 30000000 7.60205999 150000 5.2671717 22000 4.26717173 Day 60 420 8000 50000000 220000 15000 Day 75 340 2.5118834 3200 3.3617278 7000000 6.87506126 2000000 6.062582 4800 3.44715803 Day 75 310 1400 8000000 310000 800 Day 90 380 2.5185139 28000 4.2900346 4800000 6.8573325 1200000 5.845098 7200 3.8920946 Day 90 280 11000 9600000 200000 8400 Day 105 250 2.3222193 160000 5.2304489 2300000 6.31175386 250000000 8.4771213 2400 3.98677173 Day 105 170 180000 1800000 350000000 17000 -
TABLE 6.6 Uninoculated Control Variable I - MicroGard 510 with C02 waffle Mesophilic anaerobic Lactic acid Aerobic Anaerobic sporeformer Variable 1 B. cereus S. aureus L. moncyfogenes bacteria Yeast plate count plate count plate count Control (cfu/g) (cfu/g) (cfu/g) (cfu/g) (cfu/g) (cfu/g) (cfu/g) (cfu/g) Day 2<10 <10 <10 <10 <10 210 <10 140 Day 2<10 <10 <10 <10 <10 310 <10 200 Day 105 <10 <10 <10 280000000 <10 160000000 170000000 <10 Day 105 <10 <10 <10 150000000 <10 8400000 10000000 <10 Sample aroma at 105 day interval was acceptable. -
TABLE 6.7 Uninoculated Control Variable 2 - MicroGard CS150 with C02 waffle Mesophilic Aerobic anaerobic Lactic acid plate Anaerobic sporeformer Variable 2 B. cereus S. aureus L. moncytogenes bacteria count plate count plate count Control (cfu/g) (cfu/g) (cfu/g) (cfu/g) Yeast (cfu/g) (cfu/g) (cfu/g) (cfu/g) Day 2<10 <10 <10 <10 <10 110 <10 150 Day 2<10 <10 <10 <10 <10 290 <10 120 Day 105 <10 <10 <10 40000 <10 1100 45000 <10 Day 105 <10 <10 <10 34000 <10 2000 50000 <10 Sample aroma at 105 day interval was acceptable. -
TABLE 6.8 Uninoculated Control Variable 3 - MicroGard 510 with N2 pancake Mesophilic anaerobic Lactic acid Aerobic Anaerobic spore Variable 3 B. cereus S. aureus L. moncytogenes bacteria plate count plate count count Control (cfu/g) (cfu/g) (cfu/g) (cfu/g) Yeast (cfu/g) (cfu/g) (cfu/g) (cfu/q) Day 2<10 <10 <10 <10 <10 390 <10 140 Day 2<10 <10 <10 <10 <10 310 <10 170 Day 45<10 <10 <10 2500000 <10 28000 300000 <10 Day 45<10 <10 <10 2000000 <10 45000 400000 <10 Day 105 <10 <10 <10 560000000 <10 280000000 560000000 <10 Day 105 <10 <10 <10 390000000 <10 500000000 390000000 <10 Sample aroma at 105 day interval was unacceptable (putrid). -
TABLE 6.9 Uninoculated Control Variable 4 - MicroGard CS150 with N2 pancake Mesophilic Lactic acid Aerobic Anaerobic anaerobic Variable 4 B. cerous S. aureus L. moncytogenes bacteria plate count plate count spore count Control (cfu/g) (cfu/g) (cfu/g) (cfu/g) Yeast (cfu/g) (cfu/g) (cfu/g) (cfu/g) Day 2<10 <10 <10 <10 <10 150 <10 130 Day 2<10 <10 <10 <10 <10 350 <10 130 Day 46 <10 <10 <10 39000 100 1000000 1500000 <10 Day 45<10 <10 <10 34000 150 550000 910000 <10 Day 105 <10 <10 <10 16000000 20 17000000 18000000 <10 Day 105 <10 <10 <10 80000000 100 80000000 52000000 <10 - At
day 15, no appreciable changes in inoculum loads were observed, with the exception of L. monocytogenes invariables - At
day 30, variable 1 experienced an approximate 2 log10 increase in lactic acid bacteria levels since the last interval (Day 15). All other results did not appreciably change. The net increase in lactic acid bacteria from the initial inoculum levels was about 2 logs, which was still considered acceptable.Variable 2 similarly experienced an increase in lactic acid bacteria, but only by approximately 1 log10 . Listeria monocytogenes and lactic acid bacteria exhibited spikes (approximately 2 log) in counts invariables 3 and 4 (packaged in nitrogen). In order to determine whether the cause was related to background flora activity, the decision was made to test the uninoculated controls at the next test interval (Day 45). All results were considered acceptable after 30 days storage. - After 45 days storage, variable 1 sustained an approximate 2 log overall increase in lactic acid bacteria levels, with 45 day average loads of 5.0 log10. The changes in populations were not unacceptable.
Variable 2 experienced a 1 log increase in L. monocytogenes and sustained a 2 log increase in lactic acid bacteria loads. Overall results were acceptable after 45 days storage.Variable 3 experienced an increase of approximately 5 logs in lactic acid bacteria sinceDay 2, which was considered unacceptable. Listeria monocytogenes increased by 2-3 log10 since initially inoculated. Counts in inoculated samples forVariable 4 did not change appreciably since the last interval (Day 30). Uninoculated control lactic acid bacteria levels were higher in uninoculated control variable 4 than in sample inoculated with lactics, reflecting that previous withdrawal of product from the container (uninoculated control) likely caused elevated counts due to fouling of the nozzle, not changes in the internal product itself. Since the results forVariable 3 were poor, testing of the inoculated sample was discontinued. Testing of the uninoculated control was continued, as for other controls. Testing forVariables - After 60 days of storage, a 2.5 and 2.0 login increases in lactic acid bacteria levels were observed in
variables 1 and 4, respectively. Results were not indicative of a product failure. No other appreciable changes in microbial loads were observed. - No appreciable changes occurred in microbial loads between 60 and 75 days storage.
- After 90 days storage, 0.5 log lactic acid bacteria increase was observed in variable 1. No other changes occurred.
- Between 90 and 105 days of storage, L. monocytogenes increased by 1 log10 in
variable 2 and lactic acid bacteria increased by more than 2 log10 . Staphylococcus aureus increased by approximately 1 log10 within the same timeframe. - None of the uninoculated controls had detectable pathogens isolated from them over the 105 day storage period.
- Chief flora associated with uninoculated controls were lactic acid bacteria. Mesophilic anaerobic spore former counts did not change during the 105 storage period, indicating no need to conduct a follow-up C. botulinum inoculation study.
- Aroma defects observed in uninoculated controls after 105 days storage were associated with
variables - The sum of observation results for aroma indicates the organoleptic endpoint for
variables 1 and 2 was beyond 105 days and forvariables - None of the variables supported outgrowth of toxigenic pathogens over the 105 day storage period (S. auneus, B — cereus). Variables with N2 propellant permitted faster outgrowth of L. monocytogenes, to higher levels. Use of C02 as a propellant appears to suppress Listeria growth, reducing risk of hazard from end-user under cooking.
- Overall, the formulation for
Variable 2, containing MicroGard CS150 with C02 (waffle), was most stable against spoilage organisms (uninoculated controls) and L. monocytogenes (inoculated samples). Spoilage bacterial levels never exceeded 104 cfu/g during the 105 day storage period in uninoculated controls. The marked spike (approximately 2 log10) between 90 days and 105 days in L. monocytogenes levels for the inoculatedsample variable 2 reflect the microbiological endpoint forvariable 2 could conservatively be set at 90 days. - The spike in lactic acid bacteria (2.5 log10) between 45 and 60 days for variable 1 indicates stability begins to decline. Since the organoleptic endpoint (uninoculated control) was beyond 105 days, a conservative endpoint for variable 1 could be set at 60 days.
- The microbiological shelf life endpoint for inoculated variable 3 was 30 days, based on marked changes in lactic acid bacteria levels after that time.
- The aroma for uninoculated variable 4 was objectionable after 105 days storage. The endpoint would have been sooner, but was not determined. Based on the microbiological results, a conservative endpoint for the lactic acid bacteria might be 60-75 days, based on substantial increases at those intervals.
- A mix of propellant gases (N2 and C02) would likely result in better stability than N2 alone
- The resident organism in the batter using Elite Spice Pancake Mix is lactic acid bacteria. This organism is not pathogenic and the only concern is aroma defect when present in high loads.
- Based on the data, Variable #2 (CS150 gassed with CO2) was the most stable against spoilage organisms. None of the variables supported outgrowth of toxigenic pathogens over the 105 day storage period (S. aureus, B. cereus). Variables with N2 propellant permitted faster outgrowth of L. monocytogenes, to higher levels but the use of CO2 as a propellant appears to suppress Listeria growth, reducing risk of hazard from end-user under baking the product while cooking.
- Aim: to monitor the weight losses in samples
- The samples tested were pancake and waffle formulations with the pancake gassed with 3.5 g gas (30% CO2 and 70% N2) and the waffle gassed with 7.0 g CO2. All the samples were in 214×804 cans. The samples were kept at room temperature throughout the test.
-
TABLE 7.1 Age of Samples Tested for Example 7 Out of the refrigerator Age, Description Prepared Date days 05-167 waffle formula with 7.0 g Sep. 29, 2005 Mar. 1, 2006 153 CO2 05-203 waffle formula with 7.0 g Dec. 14, 2005 Mar. 1, 2006 77 CO2 06-017 pan cake formula Feb. 16, 2006 Mar. 1, 2006 13 with 3.5 g gas (30% CO2 and 70% N2) 06-018 pan cake formula Feb. 16, 2006 Mar. 1, 2006 13 with 3.5 g gas (30% CO2 and 70% N2) -
TABLE 7.2 Weight Monitoring of Pancake and Waffle Aerosol Cans Weight, grams Day 0 2 5 9 13 Weight 05-167 642.0 641.9 641.8 641.5 641.5 −0.5 05-203 643.8 643.8 643.8 643.7 643.7 −0.1 06-017 637.6 637.6 637.5 637.6 637.5 −0.1 06-018 636.6 636.6 636.5 636.5 636.5 −0.1 - Results: After 13 days, there was no significant weight loss (or leak) from the can. The weight loss observed can have been due to leakage of gas when pressure readings were taken. The packaged batter does not pose any leaking problem. The valve, crimp and can specifications are appropriate for use in this application.
- Aim: to determine the density of the batters
- Formula: 47.5 powder mix/52.5 water; Cold process (water temperature is 50° F.; finished batter is 61° F.); Preservatives: 0.05% Sorbic Acid and 0.10% Potassium Sorbate combo; Graduated cylinder method.
- Results: Calculated density: 1.33 g/mL at ˜16° C. (61° F.). The suspended solids made the product denser. A cold process is more appropriate for the batter preparation. Higher temperature will cause the sodium bicarbonate to decompose and the leavening effect lost.
- Aim: to determine the effect of mixing time on the viscosity of the batter.
- Formula: 50/50 Elite Spice Pancake Mix 18636AO/Water. Viscosity measurements were taken throughout the mixing time of the batter. The viscometer used was Brookfield DV-II+ viscometer
-
TABLE 9.1 Effect of Time of Mixing to the Viscosity of the Batter Time, mins Viscosity, cP* Temperature, ° F. 2 15,000 60.0 4 16,000 6 15,000 8 14,500 10 13,500 61.3 12 13,300 14 12,750 63.0 Mixing stopped at 14 mins. Batter was stored at ~4± ° C. (40° F.) for 15 minutes. Timer is restarted 0 17,000 53.0 30 15,600 60.5 60 15,200 64.5 *RV Spindle #6 at 20 rpm, 1 minute - Results: The data show that the batter exhibits a non-Newtonian property which is thixotropic. As a result, shear (mixing) decreases the viscosity but recovers its original viscosity after the applied shear is reduced or removed. Accordingly, extended mixing of the batter to achieve homogeneity during process cannot be detrimental to the final mix.
- Aim: to determine delivery weight of batter in pressurized container.
- Fill: 22 oz; Pressure: 130 psi (2.6 g N2); Can: 214×804; Valve:
S63 3×022″ Summit Whipped Cream Valve (Summit)+Whipped Cream Actuator; the spray-out was not intermittent. - Results: Total delivery weight from a 22 oz filled 214×804 can is approximately 18 oz. Spraying the product out of the can at once leaves approximately 18% in the can. This high retention weight is due to the viscosity of the batter. The flow of the product is slow and has the tendency to cling to the sides of the can. The propellant is exhausted even before most of the product is expelled from the can.
- Aim: to determine the delivery weight of batter from a 211×713 can be filled at 18 oz.
- Formula: Waffle (50/50 Elite Spice Pancake Mix/Water); Can: 211×713, 3-piece Valve:
S63 3×0.022″ (tilt action) (Summit) Whipped Cream Valves+Whipped Cream Actuator; fill: 18 oz; Propellant: 3 g (50/50 CO2/N2); Order of gassing: CO2 first to achieve 1.5 g, then N2 with regulator set at 140 psi. At this pressure, 1.5 g N2 is injected in the can; Storage: Refrigerator at 4±2° C. (40±2° F.) for 2 days. - The product was dispensed while cold until gas starts to come out of the nozzle. The can was shaken to dispense more product.
-
TABLE 11.1 Delivery Weight of an 18 oz Batter Filled 211 × 713 Can Amount Delivered, g Condition 316 Gas comes out for the first time 434 After shaking; more product was dispensed until gas came out. 440 When consumer is likely to stop trying to dispense more product - Total delivery weight from an 18 oz filled 211×713 can is approximately 440 g or 15.5 oz. Retention weight is approximately 2.5 oz.
- Results: Contrary to the procedure carried out in Example 10, the delivery was maximized by shaking the can, the retention is still approximately 13%. This is due to the viscous characteristic of the batter (as discussed in Example 10).
- Aim: to determine the delivery weight of Batter from a 211×713 can with a
S63 3×0.030″ tilt action valve filled with 23 oz high water ratio batter. - Base formula: 40/60 Elite Spice Pancake Mix 18636A0/Water; Fill: 23 oz in 214×804 3-piece can; Valve:
S63 3×0.030″ tilt action valve+Whipped Cream Actuator (Summit) - Propellant: (i) Pancake is gassed with ˜2.2 g (50/50 CO2/N2); Order of gassing: CO2 first to achieve 1.1 g, then N2 with regulator set at 125 psi. At this pressure, 1.1 N2 is injected in the can; (ii) Waffle is gassed with 4.3 g CO2 with the regulator set at 170 psi.
-
TABLE 12.1 Delivery Weight of High Water Ratio Batter in a Can with a S63 3 × 0.030″ Valve Filled at 23 ozDelivery weight, g % Delivered Pancake 20.9 90.9 Waffle 19.8 86.1 - Results: Less viscous batter flowed better inside the can such that more product is expelled before the propellant is exhausted. This in effect increased the product yield from the can.
- Aim: to determine the spray rate of product using different valves.
- Can: 214×804, 3-piece; Fill: 18 oz
- Valves Tested: (i) SV-77/
HF 2×0.035″×0.090″ (vertical action) (Summit)+Whipped Cream Actuator; (ii)S63 3×0.030″(tilt action) Whipped Cream Valve (Summit)+Whipped Cream Actuator; (iii)S63 3×0.022″ (tilt action) Whipped Cream Valve (Summit)+Whipped Cream Actuator. - Formulas: (i) for Valve 1, Waffle (50/50 Elite Spice Pancake Mix/Water) with 0.75% Microgard MG510; (ii) for
Valve 2, Sample Code 06-159, 40/60 Elite Spice Pancake Mix 18636A0/Water; forValve 3, Waffle (50/50 Elite Spice Pancake Mix/Water) with 0.75% Microgard MG510. - Propellant: (i) for Valve 1, 4 g (50/50 CO2/N2); Order of gassing: CO2 first to achieve 2 g, then N2 with regulator set at 125 psi. At this pressure, 2 g N2 is injected in the can; (ii) for
Valve 2, approximately 7.0 g CO2; regulator pressure set at 170 psi; (iii) forValve 3, 4 g (50/50 CO2/N2); Order of gassing: CO2 first to achieve 2 g, then N2 with regulator set at 125 psi. At this pressure, 2 g N2 is injected in the can. - Storage: Refrigerator at 4±2° C. (40±2° F.) for 3 days. Spray rates were taken at 10 seconds per spray.
-
TABLE 13.1 Spray Rate of Waffle batter (i) Using the Valve SV-77/ HF 2 × 0.035″ × 0.090″ (vertical action) (Summit) Spray Rate, g/s First spray 21.7 Second spray* 21.2 The delivery weight for this sample is 12.5 oz** *Second spray lasted for only 6.5 seconds until air started to come out. **The delivery rate was not maximized. More product could be yielded by shaking the can. This was not done in this trial. -
TABLE 13.2 Spray Rate of Waffle batter (ii) Using the Valve S633 × 0.030″ (tilt action) whipped cream valve (Summit) Spray Rate, g/s First spray 16.1 -
TABLE 13.3 Spray Rate of Waffle batter (ii) Using the Valve S63 3 × 0.022″ (tilt action) Whipped Cream Valve (Summit) Spray Rate, g/s First spray 9.2 Second spray 7.6 Third spray 6.7 Fourth spray 6.0 Fifth spray*** 6.7 Sixth spray**** 6.1 The delivery weight for this sample is 13.6 oz***** **Fifth spray was 10 mins apart from the fourth spray while the can is left at room temperature. ***Sixth spray was 10 mins apart from the fifth spray while the can is left at room temperature. Sixth spray lasted for only 5 seconds until air started to come out. *****As in Table 13.1, the delivery rate was not maximized. More product could be yielded by shaking the can. This was not done in this trial. - Results: The wide open valve SV-77/
HF 2×0.035″×0.090″ (Table 13.1) delivered a faster spray rate but yielded only 12.5 oz of product (although this amount was not maximized by shaking the can). The spray rate through the valve overcame the product flow inside the can. Thevalve S63 3×0.022″ (Table 13.3) had a smaller orifice therefore having a slower spray rate but yielding around 1 oz more in delivery weight (also not maximized). The valve with slightly wider the orifice size to 3×0.030″ (Table 13.2) delivered a faster spray rate. This test only had one data point and no other parameters were tested. - Aim: to set the filling parameters of products using the gasser-crimper.
- Pancake and waffle products were filled at different fill weights and ran through the gasser-crimper (Terco, Inc.) varying gassing pressure and time and crimping pressure. The valves used were: (i)
S63 3×0.030″ Tilt Action Valve+Whipped Cream Actuator (Summit); (ii) 3400 2×0.045″×0.037″ Whipped Cream Valve and Actuator (Clayton); (iii) 5477 Unrestricted Flow Whipped Cream Valve and Actuator (Clayton). -
TABLE 14.1 Gasser-Crimper Data for Pancake batter (High Fill) Gassed with CO2 at 150 psi for 2 to 4 seconds with a Crimper Pressure of About 100 psi Initial Pressure Results and Fill, CO2 Gassing pressure, after 1 Spray rates, Sample # oz Valve injected, g time, sec psi day, psi g/s 01 23.0 3400 3.2 2 02 22.6 3400 3.4 2 03 22.5 S63 3 × 0.030″3.5 2 98 62 7.46 (shaken) 04 22.6 S63 3 × 0.030″3.4 2 90 (not shaken) 05 22.3 S63 3 × 0.030″3.6 2 06 22.3 S63 3 × 0.030″3.9 4 106 07 22.3 S63 3 × 0.030″3.9 4 08 21.8 S63 3 × 0.030″3.6 2 09 21.7 S63 3 × 0.030″3.6 2 10 22.2 S63 3 × 0.030″5.0 (Manual) 10.8 (refrigerated) 11 22.2 S63 3 × 0.030″7.0 (Manual) 13.0 (not refrigerated) -
TABLE 14.2 Gasser-Crimper Data for Waffle batter (Various Fill Weights) with S63 3 × 0.030″ Whipped Cream Valve (Summit) Gassed with CO2 at 150 psi for 4 seconds with a Crimper Pressure of About 110 psi Spray Initial Following rates, g/s, Sam- Fill, CO2 pressure, pressure and other ple # oz injected, g psi data, psi Results 12 18.0 5.9 13 18.0 5.8 125 106 (6 days) 14 18.0 5.4 Average: 5.7 15 19.0 5.1 16 19.0 5.2 120 17 19.0 5.3 18 19.0 5.2 12.75 (after 5 days) Average: 5.2 19 20.0 5.0 125 111 (overnight) Retention shaken to 68 weight: 1.3 oz 20 20.0 5.0 21 20.0 5.0 22 20.0 5.1 23 20.0 5.0 Average: 5.0 24 17.6* 6.0 25 21.0 4.6 26 21.0 4.7 Average: 4.6 -
TABLE 14.3 Gasser-Crimper Data for 20 oz Waffle with 3400 Clayton Valve Gassed with CO2 at 150 psi for 2 to 4 seconds with a Crimper Pressure of About 115 psi CO2 Gassing Sample # Fill, oz injected, g time, sec Spray rates, g/s 27 20.0 4.9 4 shaken: 22.0, 21.7 overnight: 12.5 28 20.0 5.1 4 overnight: 18.0 29 20.0 4.9 4 30 20.0 4.7 2 shaken, overnight: 13.0 Average: 4.9 -
TABLE 14.4 Gasser-Crimper Data for 20 oz Waffle batter with 5477 Clayton Valve Gassed with CO2 at 150 psi for 2 seconds with a Crimper Pressure of About 115 psi Sample # Fill, oz CO2 injected, g Spray rates, g/s 31 20.0 5.3 28.0 32 20.0 5.2 33 20.0 5.1 34 20.0 5.2 35 20.0 5.3 36 20.0 5.2 37 20.0 5.2 38 20.0 5.2 39 20.0 5.3 40 20.0 5.3 Average: 5.2 - Results: As the fill weight of the product is reduced, the more gas is accommodated in the can (Tables 14.1 and 14.2). The gassing capability of the plant maxes at around 5.2 g CO2 for can filled with 20 oz of batter. The desired fast/high delivery weight is achievable by using a high flow valve such as Clayton's 5477 (Table 14.4).
- The mechanism of the gasser-crimper depends highly on the pressure of the propellant injected, the length of time of gassing, the headspace in the can available for the propellant, and the crimping pressure. Some of these parameters were varied and the results were very conclusive.
- CO2 Pressure: Due to the gasser-crimper's limitation, the CO2 injection pressure was maxed at 150 psi to introduce the maximum amount of CO2 into the headspace of the batter.
- Length of Time of Gassing: This parameter was varied from 2 to 4 seconds. As the point of entry of the gas is through the wide-open 1-inch mouth of the can, there was no restriction in gassing and extending the length of time of gassing hardly increased the amount of CO2 injected (Tables 14.1 and 14.3)
- Headspace of the Can: In any can, the lesser the product contained in the can, the higher the headspace available. For the 214×804 can, filling the can with 18 oz of batter leaves about 400 mL headspace and filling it with 20 oz reduced the headspace by about 10% (355 ml). This is why 18 oz filled cans can hold about 5.7 g CO2 while 20 oz filled cans can hold about 5.0 g CO2 (Table 14.2)
- Crimping Pressure: This is the pressure that counters the CO2 or gassing pressure. Increasing the crimping pressure will prevent some of the CO2 already situated in the headspace of the can from escaping. If this pressure is lower, some of the CO2 will evacuate the headspace until the countering crimp pressure is able to descend and fasten the valve on the can. (See Table 14.2 20 oz and table 14.4).
- It was observed that a sample gassed with CO2 was also suitable to make light and fluffy pancakes. Previously (see Example 1) it was observed that the dissolved CO2 escaped the batter during the cooking process making the pancakes flat and thin. Previously, the sample gassed with N2 made better pancakes than the one gassed with CO2. The N2 pressurized the can, but did not really get absorbed or mixed in the water/batter. The batter dispensed was therefore denser and made thicker, sponge-like pancakes similar in appearance and texture to normal pancakes. By changing the recipe, including the water to powder ratio (43% water by weight) and charging the can with more carbon dioxide (5.5 g) it has been possible to obtain light and fluffy pancakes and light and crispy waffles with the same mix. The test candidate preferred the light and fluffy pancakes over the denser pancakes made with the nitrogen filled can and the older mix.
- Process Parameters: Product was prepared as shown in Table 15.1. Product was stored at under 4° C. (40° F.). Sampling occurred everyday for 14 days. On the 13th day the product had a sour taste, off flavor, odor and a foamy texture. Product was prepared as shown in Table 15.2. Product was stored at under 4° C. (40° F.). Sampling occurred everyday for 14 days. On the 119th day the product did not have a sour taste, off flavor, odor and a foamy texture.
- Conclusion: the temperature that the samples that were packed at materially affects the integrity of the product when stored for long durations at below 40° F. We speculate that the cold processing inhibits the transfer and or growth of bacteria prior to packaging in the cans.
-
TABLE 15.1 Process Preparation for integrity of storage study Waffle Pancake Mixing Amount 523.91 lbs 523.91 lbs Mixing Process Mixed in a 60 gal tank with a two Mixed in a 60 gal tank with a two blade mixer (manually varied blade mixer (manually varied height before circulating pump height before circulating pump was set up) was set up) Additional mixing with a lab- Additional mixing with a lab- mixer (hand held) mixer (hand held) Circulating pump Circulating pump Mixing Time Addition of ingredients (while Total mixing time including mixing): 60 mins addition of ingredients while Mixing (without circulating mixing and while circulating pump): 30 mins pump is on: 180 minutes Stand-by time (pump installation): 30 mins Circulating pump: 60 mins TOTAL: 180 minutes Sequence of addition of Water Water ingredients Powder Mix (dried whole egg, Powder Mix (dried whole egg, soybean powder, sodium soybean powder, sodium bicarbonate, salt, cultured bicarbonate, salt, cultured dextrose maltodextrin, dicalcium dextrose maltodextrin, dicalcium phosphate, xantham gum) phosphate, xantham gum) Sugar Sugar Wheat flour Wheat flour Mixing temperature 70° F. 70° F. Finished batch temperature 70° F. 75° F. Filling Fill 20 oz 20 oz CO weight 5.2 g average 5.4 g average Can Pressure ~130 (start) ~130 (start) ~115 (overnight, no shaking) ~115 (overnight, no shaking) -
TABLE 15.2 Cold Process Preparation for integrity of storage study Waffle Pancake Mixing Amount 523.91 lbs 523.91 lbs Mixing Process Mixed in a 60 gal tank with a two Mixed in a 60 gal tank with a two blade mixer (manually varied blade mixer (manually varied height before circulating pump height before circulating pump was set up) was set up) Additional mixing with a lab- Additional mixing with a lab- mixer (hand held) mixer (hand held) Circulating pump Circulating pump Mixing Time Addition of ingredients (while Total mixing time including mixing): 60 mins addition of ingredients while Mixing (without circulating mixing and while circulating pump): 30 mins pump is on: 180 minutes Stand-by time (pump installation): 30 mins Circulating pump: 60 mins TOTAL: 180 minutes Sequence of addition of Water Water ingredients Powder Mix (dried whole egg, Powder Mix (dried whole egg, soybean powder, sodium soybean powder, sodium bicarbonate, salt, sodium lactate, bicarbonate, salt, sodium lactate, dicalcium phosphate, rice bran) dicalcium phosphate, rice bran) Sugar Sugar Wheat flour Wheat flour Mixing temperature 39° F. 39° F. Finished batch temperature 40° F. 40° F. Filling Fill 20 oz 20 oz CO weight 5.2 g average 5.4 g average Can Pressure ~130 (start) ~130 (start) ~115 (overnight, no shaking) ~115 (overnight, no shaking) - Product was prepared as shown in Table 16.1. Product was stored at under 4° C. (40° F.). 20 oz. Cans 567.0 g product and 5.5 g CO2. Report from BETA Food Consulting, Inc.
- Following is a study conducting a microbiological challenge study on the revised formula of the aerosolized food product (Table 16.1). The pH of the aerosol food product is approximately 6.57.5 and the water activity is 0.96.
- Purposes: The purpose of the study is to determine the fate of selected spoilage and surrogates for pathogenic microbial agents when inoculated into an aerosolized food product. Outgrowth of lactic acid bacteria and Listeria monocytogenes was problematic in Example 4. For this reason, these organisms are studied in this formulation. A surrogate organism (Listeria innocua) that is non-pathogenic will be used instead of L. monocytogenes to avoid potential contamination of facility.
- Product Variable: The product to be studied is given in Table 16.1; the variable addressed is the use of sodium lactate with CO2.
- The intended shelf life is 45-60 days, minimum The study will assess stability for as long as 120 days.
- Process: The batter temperature is 7° C. (45° F.) or below at the time of filling the cans. Empty cans will be disinfected per the process set-up, with chlorine at 50-200 ppm. Filled cans will be removed from the line before installation of the gas valves. They will immediately be transported to the in-house laboratory for inoculation, before having the valve tops installed and gas applied. Finished cans will be stored and transported to Food Microbiological Laboratories by Follmer in a refrigerated truck.
- Organisms: The organisms for challenge should represent those of potential safety and spoilage concern, as demonstrated in the previous study. No mesophilic spore former activity was noted in the previous study, indicating C. botulinum should not be problematic.
- The test organism categories will include:
- 1. Listeria innocua (non-pathogenic surrogate organism for L. monocytogenes (gram positive non-spore former, psychrotroph).
2. Lactobacillus fermentum, Lactobacillus plantarum (combined inoculum of gram positive non-spore formers). - Culture Preparation: Lactic acid bacteria will be grown as a lawn on sterile MRS agar. Listeria innocua will be grown on sterile trypticase soy agar with yeast extract. Bacteria will be cultured for 24 hours at 35° C., then streaked again on trypticase soy agar and incubated for 48 hours at 35° C. The cells will be prepared by harvesting cells into sterile 0.1% peptone water.
- Inoculum will be adjusted to deliver a target initial load of 103-104 cfu/g (minimum 590,000 cfulcan in each 20 fl. oz. can). Inoculation will be delivered with a 1 ml inoculum volume. The cans will be inoculated in the in-house laboratory at Follmer Development on the R & D laboratory bench top capping unit that is remote from the processing area and not used for production. A Food Safety Solutions representative will assist with inoculation at the facility in Thousand Oaks, Calif.
- Sixteen cans for each inoculum group will need to be prepared. Sixteen Uninoculated control cans are also necessary. The customer will be responsible for adequate cleaning and sanitization of the bench top filling unit. Swabs of the bench, utensils, and rinsate from the valve application and gas charging unit will be collected after cleaning and sanitization is complete—The unit should not be used before results reflect inoculum organisms have been adequately ridded
- Test Method: Test methods for quantitation will be per FDA-BAM or AOAC. The changes in loads for each inoculum group will be measured at each test interval. Testing will be done in duplicate. Trend information about growth, death, or stasis will be available from the data
- Test Interval: Test intervals will be spaced appropriately to represent a 120 day storage period. Testing will be conducted on inoculated variables at
day - Uninoculated control samples will be analyzed to determine background spoilage flora response, and also for absence of Listeria innocua. They will be analyzed for L. innocua, lactic acid bacteria, yeast, mesophilic aerobic plate count, and mesophilic anaerobic spore former counts.
- Storage Conditions: Products will be stored at 4° C. (40-41° F.).
- Product: The constituents of the Product to be tested are shown in Table 16.1.
-
TABLE 16.1 Product Constituents Ingredients Batch % Target Batch # Equiv. Wt. g Water 40.3609% 8.88 4036-090 Wheat Flour 34.3302% 7.60 3453.020 (white, all-purpose, enriched, unbleached) Sugars. Granulated 12.3860% 2.72 1238.600 Egg, Whole, Dried 2.6075% 0.57365 260.750 Organic Soybean Powder 1.5645% 034419 156.45000 Bakeshire 187 (Sodium 1.1734% 0.26 117.340 Bicarbonate) Salt 0.6519% 0-14 63.190 SL.-75A Sodium 3.0000% 0.66000 300.000 Lactate (60%) Dicalcium Phosphate 3.5100% 0.77220 351.000 Dihydrate Ribus Nu-bake 0.1956% 0.04303 19.360 TOTALS: 100.0000% 22.00 10000.00 - The Pathogenic Organisms detected in a product spiked with the organism and tested after a given number of days is shown in Table 16.2. The Pathogenic Organisms detected in a control sample not spiked with the organism and tested after a given number of days is shown in Table 16.3.
-
TABLE 16.2 Pathogenic Organisms detected in spiked product Sodium lactate w/CO2 L. Innocua Lactic acid bacteria Test Average Average interval (cfu/g) Log10 cfu/g (cfu/g) Log10 cfu/g Initial 30000 170000 (Theoretical) Day 22600 3.38916608 7600 3.81291336 Day 2 2300 5400 Day 30830 3.04758468 Day 301500 -
TABLE 16.3 Pathogenic Organisms detected in unspiked product Mesophilic Lactic acid Aerobic anaerobic Variable 1 Listeria bacteria plate count spore former Control genus/25 g) (cfu/g) (cfu/g) count (cfu/g) Day 2Negative 280 230 <10 Day 2Negative 290 160 <10 - Product was prepared in 20 oz cans, 567.0 g product and 5.5 g CO2) or alternatively was a commercially available (Aunt Jemima) batter prepared according to the directions. Both products were stored at under approximately 4° C. (40° F.).
- The batter needs to flow at a certain rate for an optimal product. Thus it needs a certain viscosity. In an embodiment of the invention, the CO2 is used to insure that the product does not separate or degrade and the viscosity remains relatively stable as shown in Table 17.1.
-
TABLE 17.1 Comparison of Viscosity of Pressurized product with commercial pancake mix. Carbon Dioxide Aunt Jemima no gas Can date Feb. 24, 2007 Single can spray out 3 ounce per test Pour out 3 ounce per test Est. shelf life Chilled 120 days Freeze thaw product Day 1 Viscosity test meters 13800 Viscosity test meter 16800 CO2 gassed at 150 psi Stored at 40° F. CO2 in can 6 grams Batter has nice consistency easy to Held at 40° F. pour. Day 15Viscosity is at its highest point or Viscosity test meter 8400 thickest point before the Co2 can Bacteria growth and moisture saturate the batter. separation. Viscosity test meters 13000 Consistency is thin. CO2 has totally saturated the batter thus stabilizing the batter. Consistency is light and fluffy Day 30 Viscosity test meter 13200 Viscosity test meter 7600 Less batter in the can creates more Bacteria growth, off odor and head space for CO2 moisture separation Consistency is light and fluffy. Batter unusable. Day 45Viscosity test meter 13200 Test meter could not measure because Consistency light fluffy solids and liquid had separated. Day 60 Viscosity test meter 13100 N/A Consistency light fluffy Day 120 Viscosity test meter 13000 Consistency light fluffy End of the can has extra amount of CO2 pressure released Fill 200z 16 oz CO2 weight 6 g average 0 Can pressure ~150 (start) ~0 ~130 (overnight, no shaking) - Product was prepared as shown in Table 15.1 (20 oz cans 567.0 g product and 5.5 g CO2) or alternatively was a commercially available (Aunt Jemima) batter prepared according to the directions. Both products were stored at under approximately 4° C. (40° F.).
-
FIG. 5 (black and white) andFIG. 6 (color) show a waffle (10) and a pancake (20) which were dispensed from a pressurized canister containing carbon dioxide. In comparison, the same batter applied directly to the waffle iron (30) or frying pan (40) was baked for the same length of time at the same temperature. The carbon dioxide gas allows for the easy flow of the batter from the pressurized canister and also aerates the batter mix. Unexpectedly, the carbon dioxide results in a brownish appearance, crunchy texture and attractive taste to the food product. The carbon dioxide's attractive browning of the waffle or pancake thereby allows the food product to be baked more rapidly and efficiently. The carbon dioxide improves the taste experience of the person consuming the food product. - Clayton: Clayton Corporation; supplier of valves and caps.
- Delivery Weight: the total amount of product sprayed after all the pressure in the can is exhausted.
- Bakable: including frying, steaming, toasting, boiling, grilling and cooking including cooking on a waffle iron, cooking on a frying pan and cooking in an oven.
- Browning: refers to the color of the bakable food product upon baking and corresponds with the oxidation of one or more of the carbonaceous components in the composition.
- Light and Fluffy: easily cut with a plastic knife. Pancake or food product retains shape and form after being compressed. Does not require metal knife or excessive force to cut or slice food product. Food product is not heavy or dense and plastic knife does not permanently compress food product at a distance of 2 mm from the knife blade when cutting food product. Food product does not result in heavy feeling in stomach or other discomfort when eaten. See also sponge-like.
- Propellant(s): compressed gas Carbon Dioxide (CO2) or Nitrogen (N2) or a combination of both.
- Resident Microorganism: chief microbial flora or the microorganism normally existing in the product.
- Retention or Retention Weight: the amount of product remaining in the can after all the pressure in the can is exhausted.
- Sponge-like: having the characteristics of a sponge; bread with consistent size of air pockets as in sponge cake; a desirable characteristic of a pancake.
- Spray Rate: amount of product sprayed out of a can at a given amount of time; typically in grams per 1 second spray.
- Summit: Summit Packaging Systems, Inc.; supplier of valves and actuators.
- Water: de-ionized water.
- It is to be understood that other embodiments of the invention can be developed and fall within the spirit and scope of the invention and claims
Claims (20)
1. A packaged food product comprising:
an unpasteurized pancake and waffle batter including a plurality of raw ingredients mixed at a temperature below about 4° C., the batter having a water activity of approximately 0.96;
said batter sealed in a dispenser;
the dispenser pressurized with a gas;
the dispenser having a valve through which said batter can be manually dispensed;
wherein said batter, when sealed and pressurized in said dispenser, has a refrigerated shelf-life greater than approximately 120 days.
2. The packaged food product of claim 1 , wherein the said batter comprises: flour, sugar and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96.
3. The packaged food product of claim 1 , wherein said batter comprises: flour, sugar, sodium lactate, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96.
4. The packaged food product of claim 1 , wherein said batter comprises: flour, sugar, cultured dextrose, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96.
5. The packaged food product of claim 1 , wherein said batter has a viscosity greater than approximately 12000 cP.
6. The packaged food product of claim 1 , wherein said batter has a viscosity less than approximately 14000 cP.
7. The packaged food product of claim 1 , wherein said batter has a viscosity greater than approximately 12000 cP and less than approximately 14000 cP.
8. The packaged food product of claim 1 , wherein the batter has a pH of approximately 6.
9. The packaged food product of claim 1 , wherein said gas includes carbon dioxide.
10. The packaged food product of claim 1 , wherein said gas includes carbon dioxide and wherein the batter when pressurized with said gas is phase stable over a temperature range between:
a lower limit of approximately −5° C.; and
an upper limit of approximately 35° C.
11. A packaged food product comprising:
an unpasteurized pancake and waffle batter including a plurality of raw ingredients mixed at a temperature below about 4° C., the batter having a water activity of approximately 0.96;
said batter sealed in a dispenser;
the dispenser pressurized with a water soluble gas;
the dispenser having a valve through which said batter can be manually dispensed;
wherein said batter, when sealed and pressurized in said dispenser, has a refrigerated shelf-life greater than approximately 120 days.
12. The packaged food product of claim 11 , wherein the said batter comprises: flour, sugar and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96.
13. The packaged food product of claim 11 , wherein said batter comprises: flour, sugar, sodium lactate, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96.
14. The packaged food product of claim 11 , wherein said batter comprises: flour, sugar, cultured dextrose, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96.
15. The packaged food product of claim 11 , wherein said batter has a viscosity greater than approximately 12000 cP.
16. The packaged food product of claim 11 , wherein said batter has a viscosity less than approximately 14000 cP.
17. The packaged food product of claim 11 , wherein the batter has a pH of approximately 6.
18. The packaged food product of claim 11 , wherein said gas includes carbon dioxide.
19. The packaged food product of claim 11 , wherein said gas includes carbon dioxide and wherein the batter when pressurized with said gas is phase stabile over a temperature range between:
a lower limit of approximately −5° C.; and
an upper limit of approximately 35° C.
20. A packaged food product comprising:
an unpasteurized pancake and waffle batter including a plurality of raw ingredients including flour, sugar and egg, mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96;
said batter sealed in a dispenser;
the dispenser pressurized with a gas including carbon dioxide;
the dispenser having a valve through which said batter can be manually dispensed; and
wherein said batter, when sealed and pressurized in said dispenser has a viscosity greater than approximately 12000 cP and less than approximately 14000 cP, a refrigerated shelf-life greater than approximately 120 days, and wherein said batter is phase stabile over a temperature range between −5° C.; and 35° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13/189,011 US20110280997A1 (en) | 2006-06-09 | 2011-07-22 | Refrigerator-stable pancake & waffle batter in a pressurized can |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US81267406P | 2006-06-09 | 2006-06-09 | |
| US11/760,647 US8147893B2 (en) | 2006-06-09 | 2007-06-08 | Refrigerator stable pressurized baking batter |
| US13/189,011 US20110280997A1 (en) | 2006-06-09 | 2011-07-22 | Refrigerator-stable pancake & waffle batter in a pressurized can |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US11/760,647 Continuation US8147893B2 (en) | 2006-06-09 | 2007-06-08 | Refrigerator stable pressurized baking batter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US20110280997A1 true US20110280997A1 (en) | 2011-11-17 |
Family
ID=38822307
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US11/760,647 Expired - Fee Related US8147893B2 (en) | 2006-06-09 | 2007-06-08 | Refrigerator stable pressurized baking batter |
| US13/189,011 Abandoned US20110280997A1 (en) | 2006-06-09 | 2011-07-22 | Refrigerator-stable pancake & waffle batter in a pressurized can |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US11/760,647 Expired - Fee Related US8147893B2 (en) | 2006-06-09 | 2007-06-08 | Refrigerator stable pressurized baking batter |
Country Status (5)
| Country | Link |
|---|---|
| US (2) | US8147893B2 (en) |
| EP (1) | EP2037744A4 (en) |
| AU (1) | AU2007257755A1 (en) |
| CA (1) | CA2654742A1 (en) |
| WO (1) | WO2007146843A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015072942A1 (en) | 2013-11-18 | 2015-05-21 | Eti̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | Industrial food product with high water activity and filler and free of preservative, coloring agent and emulsifier |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2328210B1 (en) * | 2008-01-23 | 2010-09-23 | Marcelino Tejedor Gonzalez | PROCEDURE FOR THE MANUFACTURE OF GASIFIED MASS INTENDED FOR THE PREPARATION OF BREAD AND BOLLERIA, AND GASIFIED MASS OBTAINED WITH SUCH PROCEDURE. |
| WO2009106652A1 (en) * | 2008-02-29 | 2009-09-03 | Fundacion Azti-Azti Fundazioa | Container and method for obtaining an instant food product |
| US10149483B2 (en) | 2011-08-05 | 2018-12-11 | Kraft Foods Group Brands Llc | Ready-to-bake batter and methods of making the same |
| ITBO20120641A1 (en) * | 2012-11-26 | 2014-05-27 | Pizza & 1 S R L | PRODUCT FROM A FLOUR-BASED OVEN AND PROCEDURE FOR THE REALIZATION OF SUCH A BAKED PRODUCT. |
| JP6775289B2 (en) * | 2015-10-13 | 2020-10-28 | キリンホールディングス株式会社 | Food leavening agent |
| WO2023128825A1 (en) * | 2021-12-30 | 2023-07-06 | Общество С Ограниченной Ответственностью "Авангард Инновации" | Ready-made batter in an aerosol can |
Family Cites Families (34)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2849323A (en) * | 1957-03-04 | 1958-08-26 | Du Pont | Self-propelling food mixture |
| US3011896A (en) * | 1960-01-19 | 1961-12-05 | Glidden Co | Fluid shortening and process for making the same |
| US3272387A (en) * | 1964-10-06 | 1966-09-13 | Pillsbury Co | Selective dispenser |
| US3490923A (en) * | 1966-07-28 | 1970-01-20 | Du Pont | Aerosol propellant composition used in dispensing foods |
| US3472423A (en) * | 1967-10-13 | 1969-10-14 | Stanley I Kaplan | Means for dispensing separately stored substances |
| US3513886A (en) * | 1968-05-06 | 1970-05-26 | Pillsbury Co | Dispensing package with reactable propellant gas generating materials |
| US3710538A (en) * | 1969-01-31 | 1973-01-16 | L Lowy | Method for filling pressurized packages and aerosol dispensers |
| US3620763A (en) * | 1969-02-24 | 1971-11-16 | Pillsbury Co | Refrigerated batter products and method for preparing same |
| US3795183A (en) * | 1971-06-28 | 1974-03-05 | Dca Food Ind | Apparatus for making cakes |
| US3784710A (en) * | 1971-10-28 | 1974-01-08 | R Earle | Ready-to-use batter product |
| US3753734A (en) * | 1971-11-04 | 1973-08-21 | Gen Foods Corp | Shelf stable pancake and waffle products |
| US4022917A (en) * | 1972-12-07 | 1977-05-10 | Selenke William M | Process for preparing a storage stable premixed batter |
| GB1471108A (en) * | 1973-04-11 | 1977-04-21 | Unilever Ltd | Batter |
| US4353932A (en) * | 1981-02-11 | 1982-10-12 | The Quaker Oats Company | Refrigerator pourable and stable pancake batters for preparing stable pancakes and method for preparing |
| US4504510A (en) * | 1982-05-28 | 1985-03-12 | Stauffer Chemical Company | Method of preparing freeze-thaw and refrigerator stable pancake batter and product thereof |
| FR2672469A1 (en) * | 1991-02-08 | 1992-08-14 | Ruga Edouard | Method for preparing, packaging and preserving liquid food mixtures such as "pancake batter", "frying (fritter) batter", "waffle batter" |
| US5147665A (en) * | 1991-03-28 | 1992-09-15 | American Maize-Products Company | Process for improving the shelf life of baked goods |
| US5858440A (en) * | 1996-09-30 | 1999-01-12 | The Pillsbury Company | Method of preparing dough |
| US5989612A (en) * | 1996-10-11 | 1999-11-23 | Rodia Inc. | Foods including antimycotic agent |
| EP0868850B1 (en) * | 1997-04-04 | 2003-11-12 | Bestfoods Deutschland GmbH & Co. OHG | Ready-to-bake, shelf-stable cake dough and process for its manufacture |
| US6217929B1 (en) * | 1997-07-23 | 2001-04-17 | The Pillsbury Company | Spoonable, low water activity batters |
| AU9209898A (en) * | 1997-09-02 | 1999-03-22 | Ricex Company, Inc., The | A method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis |
| US6244528B1 (en) * | 1999-07-14 | 2001-06-12 | Loren Paul Wallis | Method and apparatus for producing fine powder from a legume or grain |
| AU2001284696A1 (en) * | 2000-08-03 | 2002-02-18 | Encapsulation Systems, Inc. | Ready-to-use food product |
| US20020039612A1 (en) * | 2000-08-21 | 2002-04-04 | Charles Gambino | Frozen filled waffle |
| SE0004108D0 (en) * | 2000-11-10 | 2000-11-10 | Ceba Ab | Coolable liquid batter with long shelf life for making pancakes and waffles, and methods for making it |
| WO2003024231A2 (en) * | 2001-09-19 | 2003-03-27 | Aurora Foods, Inc. | Extended shelf life bakery composition and bakery products |
| CH695922A5 (en) * | 2002-05-28 | 2006-10-31 | Panadoro Group Ag | Dough concentrate for yeast-leavened baked goods. |
| CA2431626C (en) * | 2002-06-11 | 2009-12-22 | Kibun Food Chemifa Co., Ltd. | Agent for improving dough for bread and doughnuts |
| US6787175B2 (en) * | 2002-10-04 | 2004-09-07 | Good Karma Food Technologies, Inc. | Process for preparing a storage stable premixed batter |
| DE60333553D1 (en) * | 2003-06-04 | 2010-09-09 | Nestec Sa | Production of liquid dough |
| US20050249843A1 (en) * | 2004-05-07 | 2005-11-10 | Loren Wallis | Low carbohydrate caramel corn composition |
| US20060251772A1 (en) * | 2005-05-05 | 2006-11-09 | O'conner Sean | Pressurized baking batter |
| US20070071862A1 (en) * | 2005-09-29 | 2007-03-29 | Mitchell Cheryl R | Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing |
-
2007
- 2007-06-08 EP EP07798350.0A patent/EP2037744A4/en not_active Withdrawn
- 2007-06-08 WO PCT/US2007/070813 patent/WO2007146843A2/en active Application Filing
- 2007-06-08 US US11/760,647 patent/US8147893B2/en not_active Expired - Fee Related
- 2007-06-08 AU AU2007257755A patent/AU2007257755A1/en not_active Abandoned
- 2007-06-08 CA CA002654742A patent/CA2654742A1/en not_active Abandoned
-
2011
- 2011-07-22 US US13/189,011 patent/US20110280997A1/en not_active Abandoned
Non-Patent Citations (1)
| Title |
|---|
| Chamberlain, Neal Rolfe. "Pasteurized Eggs Please!" Available online July 31, 1998. Retrieved from archive.suit101.com. Pages 1-2. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015072942A1 (en) | 2013-11-18 | 2015-05-21 | Eti̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | Industrial food product with high water activity and filler and free of preservative, coloring agent and emulsifier |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2007146843A3 (en) | 2008-02-21 |
| EP2037744A2 (en) | 2009-03-25 |
| CA2654742A1 (en) | 2007-12-21 |
| WO2007146843A2 (en) | 2007-12-21 |
| US20070286933A1 (en) | 2007-12-13 |
| US8147893B2 (en) | 2012-04-03 |
| EP2037744A4 (en) | 2013-05-22 |
| AU2007257755A1 (en) | 2007-12-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20110280997A1 (en) | Refrigerator-stable pancake & waffle batter in a pressurized can | |
| US3021220A (en) | Prepared batters | |
| US6261613B1 (en) | Refrigerated and shelf-stable bakery dough products | |
| US6132786A (en) | Long-term mold inhibition in intermediate moisture food products stored at room temperature | |
| US8673377B2 (en) | Method for extending mold-free shelf life and improving flavor characteristics of baked goods | |
| CN100407926C (en) | Liquid kneading batter with refrigerated extended shelf life and method for manufacturing same | |
| CA2556286A1 (en) | Ready to bake refrigerated batter | |
| WO2002011544A1 (en) | Ready-to-use food product | |
| US11206838B2 (en) | Batter compositions, packaged batter products, and related methods | |
| US20160100593A1 (en) | Batter compositions, packaged batter products, and related methods | |
| CA2522511C (en) | Preparation of liquid dough | |
| US20220225623A1 (en) | Dry sweet dough mix for home baked and cooked goods | |
| US20200367514A1 (en) | Ready-to-bake brownie batters and methods of preparing the same | |
| WO2003022062A1 (en) | A liquid pasteurised batter | |
| EP0009988B1 (en) | Specialty bread product containing preservative and method of preparing same | |
| US20060099315A1 (en) | Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat | |
| US20160278393A1 (en) | Dry sweet dough mix for home baked and cooked goods | |
| WO2023128825A1 (en) | Ready-made batter in an aerosol can | |
| JP4284134B2 (en) | Method for producing frozen or refrigerated dough for yeast fermented food and method for producing yeast fermented food using the dough | |
| BR102017013041A2 (en) | ready mass, process and production method | |
| EP1331851A1 (en) | Inert-gas based unleavened dough system | |
| JPH11103762A (en) | Compressed bread suitable for microwave heating | |
| JP2012235745A (en) | Uncooked dough inclusion body for chilled storage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |