WO2010059945A1 - Articles cuits d’avoine complet pouvant passer aux micro-ondes - Google Patents

Articles cuits d’avoine complet pouvant passer aux micro-ondes Download PDF

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Publication number
WO2010059945A1
WO2010059945A1 PCT/US2009/065342 US2009065342W WO2010059945A1 WO 2010059945 A1 WO2010059945 A1 WO 2010059945A1 US 2009065342 W US2009065342 W US 2009065342W WO 2010059945 A1 WO2010059945 A1 WO 2010059945A1
Authority
WO
WIPO (PCT)
Prior art keywords
batter
microwavable
whole grain
whole
oats
Prior art date
Application number
PCT/US2009/065342
Other languages
English (en)
Inventor
Jim Hansa
Andrew Sleyko
Original Assignee
The Quaker Oats Company
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by The Quaker Oats Company filed Critical The Quaker Oats Company
Priority to BRPI0920769-4A priority Critical patent/BRPI0920769B1/pt
Priority to CN2009801414919A priority patent/CN102186353A/zh
Priority to MX2011004004A priority patent/MX340454B/es
Priority to RU2011125348/13A priority patent/RU2468584C1/ru
Priority to EP09760060.5A priority patent/EP2358207B1/fr
Priority to CA2741000A priority patent/CA2741000C/fr
Priority to US13/130,207 priority patent/US20110256278A1/en
Publication of WO2010059945A1 publication Critical patent/WO2010059945A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • This invention relates to microwavable baked items prepared with whole grains, and in particular whole oats.
  • a first embodiment of the invention is directed to a combination of microwavable whole grains and a bakery system comprising leavening and texturizing ingredients.
  • the whole grains, leavening, and texturizing ingredients are combined with water and stirred into a batter to create a convenient microwavable warm whole grain baked analog.
  • the whole grain is oats, wheat, corn, barley, and mixtures thereof.
  • the microwaved product has a soft tender texture like a muffin or a variety of textures, i.e. cookies, cakes, and breads.
  • a benefit is that less sugar and fats are needed for a good tasting product.
  • a microwavable whole grain batter comprises whole grains, at least one leavening agent, at least one texturizing agent, and water.
  • the whole grains may be whole oats, whole wheat, corn, barley, and mixtures thereof.
  • the whole grains comprise at least 10 wt%, at least 20 wt%, or at least 30 wt% of the total batter weight, for instance, 30 wt% to 50 wt %, or 40 wt% to 50 wt% based on total weight of the batter.
  • the type(s) of milled grains will affect the texture. Milled grains may be fine pieces of flakes to whole flakes. The flakes are added in suitable amounts to provide appropriate cake density and whole grain piece identity.
  • Two or more types of milled grains may be combined such as quick oats and baby oat flakes such as, for example, a combination of 50/50 ratio using a quick oat and baby oat flakes.
  • the quick oat flake has a flake thickness of about 0.016 inches to about 0.020 inches, typically about 0.018 inches, flaked from a cut groat 1/3 - 1/6 its original size, and a baby instant oat with a flake thickness of about 0.013 inches to 0.020 inches, typically about 0.0175 inches, and piece size of the oat flake 1/9 - 1/36 the original size of the native oats kernel.
  • Suitable leavening agents include, but are not limited to, baking powder, baking soda, monocalcium phosphate, potassium bitatrate (cream of tarter) and the like. Suitable amounts of acids are about 0.1% to about 0.4 wt% based on total weight of the batter.
  • An acid such as citric acid, may be included to initiate a reaction with the leavening agents (e.g. sodium bicarbonate) prior to microwaving to increase leavening thus lightening cake density.
  • the leavening agents e.g. sodium bicarbonate
  • Suitable amounts of acids are about 0.1% to about 0.4 wt%, typically about 0.2 wt%, based on total weight of the batter.
  • Suitable texturizing agents include starches, modified starches (e.g gelatinized starches), gum acacias, alginates, carrageenans, carboxymethylcellulose, gelatin, guar gum, locust bean gum, pectin, and xanthan gum.
  • Suitable instant starches include, but are not limited to, corn starch and rice starch.
  • the texturizing agents systems are used in amounts to produce the proper level of cake moistness and density through proper water adsorption. Suitable amounts of texturizing agents are about 0.1% to about 0.4 wt% based on total weight of the batter.
  • the batter may include flour, sugar, proteins, and various other ingredients typically found in baked products such as nuts and chips.
  • Suitable flours include, but are not limited to, cake flour, wheat flour, corn flour, and oat flour.
  • Suitable sugars include, but are not limited to, white sugar and brown sugar.
  • Suitable proteins include, but are not limited to, eggs, egg whites, sodium caseinate, whey, wheat gluten, and the like.
  • Fruit pieces or nuts or chips such as chocolate chips or butterscotch chips, for example, may be included.
  • Flavors, colors, and other minor components also may be added.
  • flavors may be added to enhance or complement fruits or nuts already present, or simply as the sole flavor component.
  • fruit and nut flavors be added, but also herbs and spices such as cinnamon, cloves, nutmeg, and the like may be used.
  • Maple and other flavors also can be added. Suitable flavors are known to skilled practitioners.
  • a batter is prepared by combining, for example, whole grains, leavening agents, texturizing agents, flour, sugar, emulsifiers, and proteins, to form a dry mixture. Water and other moist ingredients are added to the dry mixture to form a batter.
  • the whole grains may be prepared by first removing the hulls from the whole grains.
  • the grains are thermally processed to deactivate enzymes and provide desired hydrating and flavor properties.
  • the grains may be cut into 3-5 pieces and then cooked.
  • the cooked grains are flaked.
  • the flaked grains including all of the broken and small pieces are used in the product
  • the amount of fruit and fiber can be higher than an average baked item containing no whole grains and the amount of sugar and fat can be lower than an average baked item containing no whole grains. This provides a much healthier alternative to off the shelf muffin mixes.
  • Microwave energy is then used to produce fresh nutritious bakery item.
  • the item is baked for 1 to 2 minutes, more typically, 1 to 1.5 minutes in a 1000 watt oven.
  • the present invention allows for the consumption of considerable amounts of whole grains, for example 20 to 30g per 56 g serving in a fresh baked form for consumers who desire the health benefits of whole grains, but do not like the texture or taste of oatmeal porridge, for example.
  • the baked product may include a crusted topping.
  • the topping is applied pre- microwaving.
  • Suitable toppings include oat flakes, granola, breadcrumbs, and crisps. These may be combined with sugar, butter or shortening, and a spice or flavor.
  • a suitable non-limiting example would be 3.5 wt% oat flakes, 3.8 wt% brown sugar, 0.9 wt% cinnamon, and 2.5 wt% shortening based on the total weigh of the baked product.
  • the topping may be a dry crunchy top.
  • the process of making the microwaved baked product creates a fresh baked muffin with much lower fat and sugar and higher fiber and protein than traditional muffins.
  • the product offers shelf-life advantages over traditional muffins, since it can be maintained for longer periods of time without the use of preservatives.
  • the product offers a conveniently short preparation time over a traditionally baked muffin. For example, 1 to 2 minutes.
  • the bakery system allows uniform distribution of water throughout the baked item as well as a properly expanded texture.
  • the grains are processed to allow for visual piece identity in the finished product without the creation of pastiness or chewiness.
  • shaped items may be prepared in the microwave as the formulations will expand to the size of the cooking vessel and hold its form after completion.
  • One example would be a muffin shaped container.
  • the viscous nature and property due to trapped steam of the cooked whole grain coupled with the gas generating leavening system combine to give a significant volume increase creating a light cell structure when microwaved.
  • the items can be eaten in the cooking vessel or can easily be removed for in-hand consumption.
  • the product made in accordance with the present invention may be muffins, cookies, mini-loaves, cakes, coffee cakes, quick breads, corn bread, cookies, sweet rolls, and cobblers.
  • the levels of the ingredients are adjusted to create desired textures.
  • a fruit filling can be created from a dry mix through the combination of freeze-dried or air dried fruit (12.5%) and a pre-gelatinized starch (1.75%) and the addition of 2 tsps of water.
  • the filling can be used to bake a cobbler when the cobbler batter is poured on top and microwaved for 1 min. This technique can also be used to create gravies, sauces, soups to be used in combination with the microwaved batter.
  • whole oat groats are whole hulled oat grains that have been processed before flaking.
  • Oat groats are the kernel product resulting from the cleaning and drying of oats, which removes the hulls.
  • the processed oats useful in the present invention are prepared from whole oat groats.
  • the whole oat groats are steamed to deactivate enzymes and then processed in a kiln, or dryer, to develop flavor and to at least partially cook starch in the groat.
  • the groat then is steamed again to condition the groat in preparation for flaking.
  • the flakes then are dried to the desired moisture content.
  • the conditions under which these processes typically are carried out are known to a skilled practitioner.
  • the groats are subjected to high temperature treatment in, for example, a kiln or a dryer, until the whole oat groats have reached a temperature of from about 225° to about 315° F, preferably from about 275°F to about 285° F, and a moisture content of from about 2 to about 8 percent.
  • This treatment is used to develop flavor and can occur in any commercially available hot air oven or dryer or other suitable available apparatus.
  • This drying step also called toasting, typically requires a period of about 4 minutes to about 120 minutes, preferably from about 15 to about 25 minutes.
  • the whole oat groats are continually agitated in order to prevent overheating of any particular portion of the oat groats.
  • the oat groats must be cooled rapidly to below 150 0 F in order to stop the toasting operation and prevent overtoasting.
  • the cooled, toasted oat groats then may be pearled to remove the outer layer (sometimes called the pericarp) of the oat groats.
  • the pearling of the oat groats can be performed by any well-known and commercially available abrasive roll.
  • the pearled groats then are steamed prior to being flaked.
  • the steaming process is a means of reducing the amount of fines and breakages in the flaked product.
  • the oats are heated utilizing steam at a temperature of from about 190° to about 210 0 F, preferably about 205 0 F for a period of from about 2 minutes to about 5 minutes, preferably about 3 minutes.
  • the oats then have a moisture content of from about 13 to about 16 percent, preferably about 15 percent.
  • the resultant product is a tasty whole grain product appreciated by consumers for both its organoleptic properties and characteristics and its quick and easy method for preparation.
  • the product also is healthy and nutritious, as it is a whole grain product.
  • Bakery Blend (whey, propylene glycol monoesters, mono triglycerides, sodium caseinate, sodium stearoyl lactylate, di sodium phosphate)* (3-5%)
  • Stabilizer Blend (carrageenan, guar, lecithin)* [39]
  • the dry ingredients are combined in a container and mixed. Water is added and the batter is stirred until nice and homogenous.
  • the batter is added to muffin mold and then microwaved in a 1000 watt microwave for 1:15 minutes. The muffins are cooled for 1 minute and then discharged from mold.
  • the ingredients are mixed together.
  • the batter is added to muffin mold and then microwaved.
  • the muffins are cooled and then discharged from mold.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne un produit cuit de céréales complètes pouvant passer aux micro-ondes préparé à partir d’une pâte comprenant des céréales complètes, au moins un agent levant, au moins un agent texturant, et de l’eau.
PCT/US2009/065342 2008-11-21 2009-11-20 Articles cuits d’avoine complet pouvant passer aux micro-ondes WO2010059945A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
BRPI0920769-4A BRPI0920769B1 (pt) 2008-11-21 2009-11-20 Integral grain oatmeal that can be baked in a microwire oven, its method of preparation, baked product, and method of forming a baked product
CN2009801414919A CN102186353A (zh) 2008-11-21 2009-11-20 全燕麦可微波烘焙产品
MX2011004004A MX340454B (es) 2008-11-21 2009-11-20 Articulos horneados para microondas de avena entera.
RU2011125348/13A RU2468584C1 (ru) 2008-11-21 2009-11-20 Выпеченные изделия из цельного овса, приготавливаемые в микроволновой печи
EP09760060.5A EP2358207B1 (fr) 2008-11-21 2009-11-20 Articles cuits d'avoine complet pouvant passer aux micro-ondes
CA2741000A CA2741000C (fr) 2008-11-21 2009-11-20 Articles cuits d'avoine complet pouvant passer aux micro-ondes
US13/130,207 US20110256278A1 (en) 2008-11-21 2009-11-20 Whole oat microwavable baked items

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11675208P 2008-11-21 2008-11-21
US61/116,752 2008-11-21

Publications (1)

Publication Number Publication Date
WO2010059945A1 true WO2010059945A1 (fr) 2010-05-27

Family

ID=41560887

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2009/065342 WO2010059945A1 (fr) 2008-11-21 2009-11-20 Articles cuits d’avoine complet pouvant passer aux micro-ondes

Country Status (8)

Country Link
US (1) US20110256278A1 (fr)
EP (1) EP2358207B1 (fr)
CN (1) CN102186353A (fr)
BR (1) BRPI0920769B1 (fr)
CA (1) CA2741000C (fr)
MX (1) MX340454B (fr)
RU (1) RU2468584C1 (fr)
WO (1) WO2010059945A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012120156A3 (fr) * 2011-06-20 2012-11-08 Generale Biscuit Pâte à biscuit

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696710B (zh) * 2012-04-28 2013-07-10 临泉县金禾面粉有限公司 一种降糖强化营养饼干粉及其制备方法
CN103300105A (zh) * 2013-06-08 2013-09-18 丁素珍 一种纯燕麦饱胃饼干
RU2655822C1 (ru) * 2017-03-27 2018-05-29 Ксения Петровна Исаева Кондитерское изделие, композиция для теста и способ изготовления кондитерского изделия
DE102018000902A1 (de) 2018-01-29 2019-08-01 Anna Helgert Behälter mit Vorrichtung zum Durchmischen des Packgutes
CN108967902A (zh) * 2018-05-03 2018-12-11 桂林旅游学院 一种烘焙型全燕麦粒的制备方法及其应用
USD864516S1 (en) 2018-05-14 2019-10-29 Intercontinental Great Brands Llc Thin food cluster
CN111053246B (zh) * 2020-01-07 2023-01-24 广州大学 一种代糖组合物及其应用
CN115500455B (zh) * 2022-09-30 2024-03-26 江南大学 一种物理协同生物处理提高燕麦全谷物总酚含量的方法

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US4950140A (en) 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
US5015486A (en) 1989-09-11 1991-05-14 General Mills, Inc. Dry mix for microwave muffins with psyllium and method of preparation
US5147665A (en) * 1991-03-28 1992-09-15 American Maize-Products Company Process for improving the shelf life of baked goods
US5417665A (en) 1993-10-19 1995-05-23 Cordis Corporation Intravascular cannula
JPH08159A (ja) * 1994-06-17 1996-01-09 Sanwa Denpun Kogyo Kk 電子レンジ調理用ケーキ組成物
US5554402A (en) 1993-12-28 1996-09-10 The Quaker Oats Company Process for preparing baked food products having little or no fat using an oat component as a fat replacement
WO2006025112A1 (fr) * 2004-08-30 2006-03-09 Powder Techno Corporation Ltd. Composition premelangee en poudre pour gateau de savoie cuite au four micro-ondes
US20060246198A1 (en) 2004-08-27 2006-11-02 Mingus J D Whole grain products made with whole grain durum wheat

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* Cited by examiner, † Cited by third party
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US4950140A (en) 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
US5015486A (en) 1989-09-11 1991-05-14 General Mills, Inc. Dry mix for microwave muffins with psyllium and method of preparation
US5147665A (en) * 1991-03-28 1992-09-15 American Maize-Products Company Process for improving the shelf life of baked goods
US5417665A (en) 1993-10-19 1995-05-23 Cordis Corporation Intravascular cannula
US5554402A (en) 1993-12-28 1996-09-10 The Quaker Oats Company Process for preparing baked food products having little or no fat using an oat component as a fat replacement
JPH08159A (ja) * 1994-06-17 1996-01-09 Sanwa Denpun Kogyo Kk 電子レンジ調理用ケーキ組成物
US20060246198A1 (en) 2004-08-27 2006-11-02 Mingus J D Whole grain products made with whole grain durum wheat
WO2006025112A1 (fr) * 2004-08-30 2006-03-09 Powder Techno Corporation Ltd. Composition premelangee en poudre pour gateau de savoie cuite au four micro-ondes

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ANONYMOUS: "Microwave Oatmeal cake recipe", 31 March 2008 (2008-03-31), pages 1 - 2, XP002566112, Retrieved from the Internet <URL:http://web.archive.org/web/20080331234753/http://www.tasteofhome.com/Recipes/Microwave-Oatmeal-Cake> [retrieved on 20100127] *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012120156A3 (fr) * 2011-06-20 2012-11-08 Generale Biscuit Pâte à biscuit
WO2012120154A3 (fr) * 2011-06-20 2012-11-08 Generale Biscuit Biscuit sain
CN103619181A (zh) * 2011-06-20 2014-03-05 大众饼干公司 健康饼干
CN103619180A (zh) * 2011-06-20 2014-03-05 大众饼干公司 饼干料团
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
CN103619180B (zh) * 2011-06-20 2017-04-12 大众饼干公司 饼干料团
US9883679B2 (en) 2011-06-20 2018-02-06 Generale Biscuit Biscuit dough
US10306897B2 (en) 2011-06-20 2019-06-04 Generale Biscuit Breakfast biscuit with slowly available glucose
US10357041B2 (en) 2011-06-20 2019-07-23 Generale Biscuit Healthy layered cookie

Also Published As

Publication number Publication date
BRPI0920769A2 (pt) 2015-08-18
US20110256278A1 (en) 2011-10-20
BRPI0920769B1 (pt) 2017-09-12
CA2741000C (fr) 2014-02-11
MX340454B (es) 2016-07-08
EP2358207B1 (fr) 2017-03-01
CA2741000A1 (fr) 2010-05-27
CN102186353A (zh) 2011-09-14
RU2468584C1 (ru) 2012-12-10
EP2358207A1 (fr) 2011-08-24
MX2011004004A (es) 2011-05-19

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