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
2000-10-12
2003-09-16
Tran, Lien (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.
C426S094000, C426S656000
Reexamination Certificate
active
06620450
ABSTRACT:
TECHNICAL FIELD
The invention relates to baked food products improved with a modified whey of novel composition to control microbial growth, and a process for improving the storage stability of baked goods by supplementing the dough or batter used to prepare them with the modified whey.
Baked goods tend to be susceptible to microbial growth. Mold growth is a severe problem, especially in moist products, such as bread, cake, donuts and moist cookies. Preservatives can be added to some foods, but generally add expense and are perceived as chemical adulterants by many consumers—they provide no nutritional improvement to a food substrate and are of no functional importance other than preservation.
While a number of efforts have been made to address these interrelated problems, the art is in need of effective solutions.
BACKGROUND ART
In developed nations, the incentive for food preservation is largely one of economics. In less-developed societies, life itself depends on the ability of man to avoid waste of food. There is a need for a preservation technology that is fully compatible with moist baked goods processing and, preferably, will have some other advantage such as to aid in reducing the amount of other ingredients.
Many food additives have been available as preservatives. For example, in U.S. Pat. No. 3,202,514, Burgess, et al., describe the use of sugars and other soluble food ingredients to provide shelf stability in intermediate moisture foods. This technology has been adapted to a wide variety of foods, including meats, vegetables, soups and stews, baked goods and others, typically having moisture contents of from about 15 to 50%. However, the use of anitmycotics is still considered necessary.
In U.S. Pat. No. 3,753,734, Kaplow, et al., describe the preparation of shelf stable pancake and waffle products. Because these products have such high moistures and water activities, the use of polyhydric alcohols constitute the principal source of water soluble solids. In addition, antimycotics such as sorbates are preferably employed.
In U.S. Pat. No. 4,154,863, Kahn, et al., describe a variety of intermediate moisture, ready-to-use, frozen foods. They assert that microbiologically stable flour based batters can be prepared which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time, by controlling their sugar/fat content. The batters are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect.
Many other food ingredients have been added for nutritional advantage or as cost-saving substitutions for other ingredients, but have not been recognized for preservation. For example, whey, as it is conventionally available, has been used as an ingredient for human and animal foods. Historically, it was used as a waste product and for animal feed products. More recently, economically attractive uses for whey have been found—not only for its own inherent nutrition, but also as a replacement for eggs, flour or fat. See for example, G. Ranhotra, “Use Of Whey And Whey Products In Baked Goods”, Technical Bulletin, Volume XVII, Issue 11, November 1995. Several modified forms of whey have been developed, principally by fractionating to obtain various fractions valuable for specific uses based on the concentration of nutritional or functional characteristics.
Conventionally-available whey products as described in the above reference have low protein, fat and ash contents. With typical, high concentrations of lactose, commercial sweet whey is often suggested for use in low amounts (2 to 6% of flour) in yeast-leavened bakery products to improve crust color, tenderize crumb and improve color. Baked goods containing it, however, are still highly-susceptible to mold growth.
In U.S. Pat. No. 4,301,179, Schmidt discloses a bread dough for standard white bread which incorporates whey and pea flour. Pea flour in a relatively small amount is said to act to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet not destroy the well recognized character of the baked product as standard white bread. The disclosure also relates to a milk substitute for use in bread that consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is said to be characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure.
In U.S. Pat. No. 4,421,777, Chung describes a process for preparing a chocolate flavored cake comprising mixing together and baking cake ingredients, and adding to the ingredients of about 3% to about 15% on a flour basis of (1) a defined whey protein-containing composition in combination with (2) an amount of sodium bicarbonate sufficient to elevate the pH of the cake crumb to a pH within the range of about 7.5 to about 9.
In U.S. Pat. No. 5,320,859, Namdari describe a high protein dough mix for a leavened bakery product, consisting essentially of, by weight, in unflavored form, a blend of up to 20% water, 10-80% of a protein containing material selected from the group consisting of soy products, gluten, milk products, whey products, egg products and nuts, 10-80% of a sweetener, up to 40% of a vegetable shortening, up to 50% flour, and up to 8% of a leavening agent. The dough mix may be baked and served as a cookie, a muffin, a cake, a brownie, or a snack bar.
In U.S. Pat. No. 4,501,757, Smith, et al., describe yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product. Particularly superior characteristics are reportedly obtained by adding an activating amount of fenugreek and a rancidity inhibiting amount of rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.
In distinction to conventional whey, a variety of modified whey products have been proposed for a number of food supplements.
As noted above, and in U.S. Pat. No. 3,791,283, to Moreno, et al., whey can be concentrated to improve its protein content to make it more suitable for use as a protein supplement. In the noted patent disclosure, the protein is also specially treated to make it more stable in an acid beverage. However, the microbiological stability of the product is not apparently improved.
Indeed, in U.S. Pat. No. 4,081,555 there are described whey concentrates stabilized against putrefying action using a combination of downward pH adjustment (to 2.5-4.2) and a preservative agent. The best results are obtained with benzoates and/or sorbates as the preservative agent.
In U.S. Pat. No. 5,262,187, Hahn discloses a low-fat dry mix, ready-to-use batter and baked compositions which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic material, non-fat milk solid or substitute, emulsifier, modified food starch, and a mixture of xanthan gum and guar or locust bean gum, preferably with lecithin and whey protein concentrate. The baked composition is reported as moist, tender, crumbly with good mouthfeel but contains, one-third fewer calories than a similar full-fatted composition.
In U.S. Pat. No. 4,109,025, Lauck discloses partially replacing the shortening requirement of leavened baked goods with a whey protein concentrate wherein the protein is substantially undenatured and non-oxidized. Protein enriched, lower fat content products such as biscuits are prepared.
In U.S. Pat. No. 4,214,010, Corbett discloses replacing up to 75% of the whole egg requirement of a custard using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. They report substantially no change in the food product conta
Davis Martin E.
Nelson Laurie
Olson Pauline M.
Davisco Foods International, Inc.
Schwegman Lundberg Woessner & Kluth P.A.
Tran Lien
LandOfFree
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