Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2001-03-12
2003-09-02
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S662000, C426S811000, C106S243000, C106S244000, C134S002000, C134S003000, C134S025200, C134S040000, C134S041000, C510S197000, C510S437000, C510S476000, C510S483000, C510S491000
Reexamination Certificate
active
06613376
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The subject invention relates to pan release coatings for use in cooking that can be stored for extended periods of time without refrigeration or a sealed container. The invention also relates to a pan coating that in use promotes the removal of carbon build-up in baking equipment and that can be used as a cooking surface cleaner.
2. Description of Prior Art
Pan release coatings have long been used in cooking. Pan release coating for products such as bread, rolls, pastries and the like are described in U.S. Pat. Nos. 4,547,388 and 4,339,465. These patents show liquid pan releases having a liquid emulsifier containing monoglycerides, diglycerides, polysorbate, citric acid and water. However, such products had a short shelf life of 30 to 90 days at room temperature. There is a need for improved pan release coatings for use in baking that have a long storage life.
Cooking surfaces can be difficult to clean. Often highly caustic compositions containing sodium hydroxide are used. There is a need for improved cooking surface cleaning compositions, that are nontoxic, nonflammable and easy to use.
SUMMARY OF THE INVENTION
The present invention relates to a storage stable pan release coating for use in cooking particularly in baking and to a pan release coating that can also be used as a cooking surface cleaner.
The pan release coating according to the invention includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in the amount of 0.3 to 1% by weight, citric acid in the amount of 0.02 to 1% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, monoglycerides and diglycerides in the amount of 2 to 8% by weight and polysorbate in the amount of 2 to 7% by weight. Desirably, lecithin is also included. According to the invention, the resulting product has a pH of 4.5 or below, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. The product has a shelf life of 12 months or longer at room temperature, without refrigeration or a sealed container and without exhibiting any significant growth of microorganisms, that often spoil these types of products. The product is storage stable after the container has been opened without refrigeration.
According to the invention a thin layer of the product is applied to a cooking surface. Desirably, the product is sprayed on the cooking surface, particularly the surface of an oven or pan for use in a commercial baking facility. The result is a baked product that can be easily removed from the cooking surface. In addition, there is little or no build-up of gummy residue on the cooking surface. Pans and the like can often be cleaned with a damp cloth. When the pan coating according to the invention is used on an already carbonized cooking surface, the carbon is removed during use.
In another aspect of the invention, the composition can be used to clean barbecue grills and other broiling surfaces.
It is an object of the inventor to provide a pan release coating for use in cooking, having improved storage stability at room temperature.
It is an object of the inventor to provide a pan release coating for bakery products, having improved storage stability at room temperature.
It is an object of the inventor to provide an improved pan release coating for barbecue and broiling grills.
It is an object of the inventor to provide an improved barbecue and broiling grill cleaner.
It is an object of the invention to provide a pan release coating which in use will remove the carbon build-up on baking pans, ovens and other cooking surfaces.
Other and further objects will become apparent from the appended specification drawing and claims. It should be understood that there are numerous embodiments contemplated by the subject invention. Every embodiment of the invention does not necessarily achieve every object of the invention.
The preferred embodiment of the present invention is illustrated in the drawings and examples. However, it should be expressly understood that the present invention should not be limited solely to the illustrative embodiment.
DETAILED DESCRIPTION
The present invention relates to a storage stable pan release coating for use in cooking, particularly in baking, and to a pan release coating that can also be used as a cooking surface cleaner. The pan release coating is particularly desirably for use in bakery products such as bread, bagels, waffles and fruit pastries.
Pan release agents are products used to facilitate the removal of baked goods from baking pans or hearth oven surfaces. They are typically sprayed, under pressure, onto the baking surfaces. When repeatedly used in the typical baking process, these release agents have a tendency to build up on the baking surfaces (pans or hearth ovens, for example). Further, the high heats used in the baking process have a tendency to cause the organic compounds in the release agents to degrade. These degradation compounds and the normal components of baked goods (oils, flour, sugar, etc.) plus newly added release agents can then combine to produce a medium to dark coating on the baking surfaces.
Over time, these coatings reduce the effectiveness of the pan release agent and result in the need to chemically or mechanically clean the buildup off the baking surface. In addition, in glazing baking pans, these degradation compounds also can destroy the glaze coating, ultimately necessitating an expensive re-glazing of the baking pan. Further, these compounds can build up on oven working parts and increase the risk of fires in the oven itself.
The present invention relates to a water based pan release agent which, when applied, not only does not build up on baking surfaces, but will also aggressively, but safely, remove accumulated buildup from baking surfaces and keep it from coming back. When the subject invention is used, the baking surface can be returned to a “like new” condition. In the case of hearth type ovens (with either plate or woven mesh screen baking surfaces), this means that expensive mechanical or chemical cleaning can be eliminated. In the case of glazed baking pans, this means that the degradation products which reduce glaze life are minimized or eliminated, greatly increasing glaze life. The lack of buildup also greatly reduces fire danger in the baking environment.
The pan release coating according to the invention includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Optionally, lecithin can be included in the composition. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in an amount of 0.3 to 1% by weight, citric acid in an amount of 0.02 to 1.0% by weight, preferably 0.1 to 0.3% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, preferably 0.2 to 0.1% by weight, monoglycerides and diglycerides in an amount of 2 to 8% by weight and polysorbate in an amount of 2 to 7% by weight. The polysorbate component is preferably derived from the reaction of the ethylene oxide and the sorbitan ester of the stearic acid, e.g., polyoxyyethylene (20) sorbitan monostearate. This particular polysorbate is commercially known as polysorbate 60. Desirably, lecithin is also included in an amount of 1 to 8% desirably 4% or greater more desirably 4 to 7% by weight. According to the invention, the resulting product has a pH below 4.5, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. Optionally, potassium sorbate is added. An antioxidant, for example, propyl gallate, TBHQ, BHT or BHA are added. Organic or silicone antifoaming agents are desirably included in the composition to reduce foam. For example, dimethyl polysiloxane in an amount of about 2 to 70 ppm or organic antifoaming agent for example HODAG FG2101K supplied by L
Smith Robert M.
Starr John P.
Paden Carolyn
Par-Way Group, Inc.
Quinton, Esq. James A.
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