Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
1992-10-13
2001-05-22
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S120000, C426S128000, C426S549000, C426S552000, C426S555000, C426S556000
Reexamination Certificate
active
06235334
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to cakes, and more particularly pertains to an improved no fat, no cholesterol cake. For health reasons, there is an increasing interest in no fat and no cholesterol bakery products. In order to produce such products, particularly cakes, the prior art has proposed various cake mixes in which the conventional shortening components are replaced with alginate and other fillers and chemicals. Many individuals have found such chemical and filler laden cakes to be unacceptable, both for reasons of their unnatural ingredients, as wells as for their poor taste and mouth feel. Accordingly, there is an interest in and need for an improved no fat, no cholesterol cake consisting entirely of natural ingredients, and possessing good flavor and mouth feel characteristics.
SUMMARY OF THE INVENTION
In order to achieve these and other objects of the invention, the present invention provides an improved no fat, no cholesterol cake which includes a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.
There has thus been outlined, rather broadly, the more important features of the invention in order that the detailed description thereof that follows may be better understood, and in order that the present contribution to the art may be better appreciated. There are, of course, additional features of the invention that will be described hereinafter and which will form the subject matter of the claims appended hereto. In this respect, before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details set forth in the following description. The invention is capable of other embodiments and of being practiced and carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting. As such, those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention. It is important, therefore, that the claims be regarded as including such equivalent constructions insofar as they do not depart from the spirit and scope of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT(S)
For the purposes of this disclosure and the appended claims, the terms “no fat” and “no cholesterol” are used as defined by the U.S. Food and Drug Administration. A food product may be labeled as “no fat” pursuant to U.S. Food and Drug Administration regulations if it does not contain more than 0.5 grams of fat per 100 grams. A food product may be labeled as “no cholesterol” pursuant to U.S. Food and Drug Administration regulations if it does not contain more than 2 mg. of cholesterol per 100 grams.
A dry premix used as a starting mixture for making each of the example cakes according to the present invention consists of:
DRY PREMIX
2.25 cups of flour
2.00 cups of sugar
2.00 teaspoons of baking soda
Thus, on a volumetric basis, the dry premix consists of 54 parts flour, 48 parts sugar and 1 part baking soda, or on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. While the above flour, sugar, baking soda ratio is preferred, the ratio may be varied in the ranges 45% to 55% flour, 40% to 50% sugar, and 0.5% to 2.5% baking soda, without departing from the scope of the present invention.
In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. No shortening, fillers, or unnatural ingredients are employed.
To the dry premix, along with the other wet mix ingredients specified in the examples below, four (4) egg whites are added to form a cake batter. As an alternative to fresh egg whites, an equivalent quantity of egg white solids may also be employed, and thus egg white solids are considered to be within the scope of the term “egg whites” as employed in the appended claims. The content breakdown of the dry premix combined with the four (4) egg whites are specified in the table below:
CONTENT BREAKDOWN
Weight: 786.25 grams
Calories: 2506.25
Cholesterol: 0.0
Fat: 2.025 grams total, 0.2576 grams fat/100 grams
Various wet mix ingredients to be added to the dry premix to make various different example cakes according to the present invention are set forth below. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized. In each example, the listed ingredients are added to the dry premix along with the four (4) egg whites.
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Samuel A. Matz, PH.D.; Formulas and Processes for Bakers, Pan-Tech International, Inc. 1987, pp. 102-105.*
California Prune Board Research Report, pp 1-7. Utilization of Dried Plums in Reduced-Fat Cholesterol-Free Bakery Products, 1992.*
Dobbin et al. Low Cholesterol Diet, Doubleday & Co. Inc 1951 N.Y p 242.*
Black, The Low Calorie Cookbook, Galahad Books, N.Y. 1962 pp. 150-151.*
Entenmann's Takes the Cake, Judith S. Riddle in Supermarket News, Monday Mar. 9, 1992.
Dried Plum (Prune) Puree recipe, California Prune Board California Prune Board Food Technology Technical Bulletin “Dried Plums: A Natural Preservative Improvement”, Feb., 1992.
PruneTec California Prune Board Plum Line . . . “Malic Acid . . . Dried Plum's Natural Secret To Superior Flavor” Nov., 1992.
California Prune Board Technical Bulletin, Sep., 1993.
California Prune Board Food Technology Marketing Bulletin “Dried Plums Naturally Reduce Fat And Improve Consumer Perception” Rev. Jan., 1993.
PruneTec California Prune Board Food Technology Plum Line . . . “Multi-Functional Dried Plums: The Natural Way To N.L.E.A. Compliance”, Jul., 1993.
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American Society of Bakery Engineers Bulletin No. 228 “Dried Plums: A Multi-Functional Bakery Ingredient”, By Scott W. Sanders, Ph.D., Sep., 1993
Pizarro Ramon L.
Pratt Helen
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