Pourable premix for bakery applications

Abstract: Pourable premixes for bakery applications comprising: 20-60 wt% of sugars 5-35 wt% of whole egg 4-40 wt% of fat 1-5 wt% of a water binder 1-10 wt% of a gas generating system with deferred gas generating properties 0.1-10 wt% of water, which premix displays a water activity Aw = 0.7-0.92

Description: All known cake mixes that are in the market now are based on powdered mixtures, wherein dry ingredients only are present. These mixtures have a number of draw backs, such as the fact that these mixtures require a long preparation time, while also a number of fresh ingredients such as eggs, milk and/or butter and/or margarine need to be incorporated before they can be applied prior to baking of the end product. Therefore these known mixes do not fulfil the requirements for a convenience mix that consumers demand nowadays. Therefore we studied whether we could develop a totally new concept for a composition that could be applied on a commercial scale for the preparation of bakery products, such as the preparation of cake batters e.g. for Margherita cake, cocoa cake, flavoured cakes with particular components such as nuts or fruit etc. This new composition should be pourable and have a shelf life of a number of weeks, simultaneously this new composition should contain a leavener system, that would survive the storage time in a wet medium, while upon use it still would be able to provide sufficient volume to the bakery product upon baking. The mixture according to the invention should be pourable and should therefore not contain the flour component of the batter. The flour will be added to the mixture prior to its use. The fact that the premix according to the invention is pourable will increase its convenience because the mix will be easier to handle than any powdered mix known so far. Another advantage obtained by our new mixes is that the preparation times will be very short for the user, because all the user needs to do is to mix our mix with the correct amount of flour (and eventually: starch). Therefore our invention concerns a pourable storage stable premix for bakery applications that does not contain flour, comprising: 20-60 wt of carbohydrates, preferably sugars 5-35 wt % of pasteurised or sterilised whole egg 4-40 wt% of fat or oil 1-10 wt% of a waterbinder, preferably mono-or poly-alcohols, more preferably alcohol or glycerol 1-5 wt% of a gas generating system with deferred gas generating properties 0.1-10 wt% water, which premix displays a water activity Aw=0.7-0.92. The sugars herein are used for flavour purposes and to decrease the Aw value of the total mix. Preferred amounts are 25-50 wt % and in particular 30-45 wt%. The whole egg component needs to be pasteurised or sterilised in order to obtain the required shelf life. The egg component provides structure, colour and flavour to the end product. Preferred amounts are 10-30 wt %, most preferably 15-25 wt %. The fat component provides softness and structure to the end product. Preferred amounts of fat are 6-35, most preferably 10-25 wt %. The fat component can be added as fat or oil per se or as an emulsion in water, e.g in the form of margarine. The waterbinder is added as a component that regulates the Aw value of the mixture. Moreover some of the waterbinders that we can apply, such as alcohol also act as preservative. The amounts of waterbinder is preferably 1.5-4, more preferably 2-3,5 wt %. An important component for obtaining good product properties, such as specific volume is the gas generating system. This system normally will consist of two components that can react with each other, if in contact with a system that contains water, such as a dough or batter. In order to avoid a reaction between the two components it is useful to embed the two components in an inert third component. In this way it is possible that the gas generating system with deferred gas generating properties is a system that displays after storage for 6 months at ambient temperature at least 50 %, preferably at least 80% of the theoretical gas generating properties of the freshly made gas generating system. Very useful systems are obtained if it comprises an acidic component and a basic component that are separated by the inert component. The acidic component can be selected from the group consisting of: salts of pyrophosphate, citric acid, tartaric acid, salts of citric acid, salts of tartaric acid, diphosphates, glucon delta lacton and aluminium phosphates, while the basic component is selected from the group consisting of hydrogen carbonates and carbonates. Suitable inert components are fatty components with a melting point above the temperature applied during the process of preparation of the total mix and below the temperature applied to the premix in the final baking stage. Preferred fatty components are selected from the group consisting of mono-, di-and triglycerides. More preferably the fatty components are saturated monoglycerides from fatty acids. A most preferred gas generating system with deferred gas generating properties is a spray cooled mix as disclosed in WO 98/38869. This system is preferably applied in amounts of 3-6 wt%. The gas generating system according to this Danish patent application can comprise an acidic component (A), a basic component (B) and at least one inert component (C). The acidic component (A) can be encapsulated in the inert component (C), but it also possible to encapsulate the basic component (B) in this inert component (C). In a preferred embodiment both components (A) and (B) are encapsulated in an inert material (C). It is in this instance also possible to encapsulate materials (A) and (B) in two different inert materials (C1) and (C2). According to another embodiment of the invention it is also possible to encapsulate (A) and/or (B) with material (C) to mix the encapsulated (A) and/or (B) with the other ingredient (A) or (B) either encapsulated or not and to encapsulate the mix so obtained with further encapsulating inert material (C), which can be the same or different as the material used for the encapsulation of (A) and/or (B). Suitable examples af encapsulating materials (C) are water soluble compounds such as carbohydrate hydrocolloids (cellulose, amylose, pectin, carrageenan, alginate, agar, dextrane, locust bean gum, guar gum, amylopectin, gum arabic, CMC, modified starch etc) and gelatin. Most suitable however are fatty substances such as mono-, di- or triglycerides but also polyglycerols or waxes could be applied. In a preferred embodiment of the invention these components are used in a a beta crystal form. This crystal form can be obtained by making the encapsulated products in a state wherein the encapsulating material is liquid and then subjecting the encapsulated product to conditions wherein the fatty component is solidified and transformed into the beta crystal form. These fatty materials can have melting points of 20-100 oC, preferably 40-80 and most preferable 50-70 oC. The encapsulating material can also be made of a compound that degrades under the influence of enzymes, in particylar enzymes that are present in the pourable premix or that can be added to it. The thickness of the encapsulating material is in general such that the encapsulating material represents more than 25 wt% of the encapsulated product. The encapsulated products are in general solids with an avarage particle size of 50-1000 microns. The encapsulated product is suitably made by admixing the acidic and/or basic components with the encapsulating material in liquid or dissolved state followed by subjecting the mixture to process steps that result in a solidification of the liquid encapsulating material. Processes that can be applied are spray drying, spray cooling or chemical treatment whereby the encapsulating component becomes a coherent solid layer around the acidic and/or basic component. In a preferred procedure the acidic and the basic components are encapsulated separately with a saturated monoglyceride, whereupon the two encapsulated products are mixed under stirring so that the fat phase is still melted. Subsequently the mix obtained is spray cooled and the monoglyceride is permited to go over into the beta crystal form. This system in particular comprises 40-60 wt% saturated monoglycerides; 10-30 wt% NaHCO 3 and 20-40 % disodium-pyrophosphate. Our premix also contains some water, preferred amounts of water being 0.1-8 wt % and more preferably 2-6 wt %. The amount of water indicated represents the total amount of water present but not including the water in the egg component, so it includes the free water and the water that is part of the other ingredients other than the egg-components. The wateractivity of our premix is preferably adjusted to 0.75-0.85. In our premixes a number of optional components can be present as well. Therefore our pourable premix can also contain one or more of the following components in the amounts indicated: up to 20 wt% of egg yolk or egg yolk powder or fermented egg yolk up to 10 wt% emulsifier up to 5 wt% preservatives up to 1 wt% salt up to 0.5 wt% flavours up to 20 wt% cocoa or cocoa powder up to 50 wt% of nuts up to 30 wt% chocolate up to 50 wt% fruit pieces or fruit skin up to 30 wt% fruit puree. up to 30 wt% yoghurt up to 30 wt% dairy or non-dairy cream up to 20 wt% milk up to 10 wt% liquid coffee up to 10 wt% coffee granules up to 5 wt% spirit up to 15 wt% honey up to 10 wt% spices The egg yolk improves the cake development and is preferably present in amounts of 5-15 wt %. The emulsifier can be any food grade emulsifier, however a mixture of mono and diglycerides performs very well. Other advantageous emulsifiers are data esters. Preferred amounts of emulsifier are 1-7 wt %. The preservatives are the common food grade preservatives. Sorbates however are preferred, in particular in amounts of 0.5-3 wt %. Although salt could be absent an amount of 0.1-0.8 wt % is preferred. Flavours can be added in amounts of preferably 0.05-0.3 wt %. All food grade flavours can be used, but a preference exists for the use of fruit flavours. Cocoa or cocoa powder can be added in preferred amounts of 2-15 wt %. Nuts can be applied in order to provide a nutty taste to the products. Preferred amounts being 10-40 wt %. Fruit pieces or fruit skins can also be added, preferably in amounts of 10-40 wt %. However it also possible to use fruit puree in stead, preferably in amounts of 5-25 wt %. Yoghurt or dairy or non-dairy cream can also be added. Preferred amounts being 5-25 wt %. The preferred amount of milk that is applied ranges from 3-15 wt %. In stead of milk also coffee milk can be used. The preferred amounts being then 2-8 wt %. Liquid coffee or coffee granulates can be incorporated in preferred amounts of 2-8 wt %. In order to increase taste it is possible to incorporate spirit (preferably 1-4 wt %), honey (preferably 2-12 wt %) or spices (preferably 2-8 wt %) in the products according to the invention. Part of the invention also is a bakery batter comprising 40-80, preferably 50-70 wt % of the premix according to the invention and 20-60, preferably 30-50 wt % of flour. Also cakes obtained after baking of an amount of batter, preferably after filling a mould with our batter are part of our invention. According to a last embodiment of our invention our invention also concerns a process for the preparation of a pourable premix for bakery application with the composition according to claim 1, wherein a mix is made of all ingredients in the appropriate amounts at a temperature below 45 oC, whereupon the mix is passed through a Votator comprising several, in particular 1-4 cooling units and the premix formed is packed at a temperature below 20 oC. EXAMPLES I. A blend with the following composition was made: component wt% blend Gradina® 13.3 flavour 0.05 whole egg 22.9 egg yolk 9.8 sugar 41.7 gas generating system 5.0 ethanol 3.0 emulsifier 1.0 water 3.0 In a cooled tank at about 10 oC the egg components were mixed. In another tank at 30 oC the fat (=Blend Gradina) were mixed with the flavour components ,the water, the sugar, the emulsifier and the gas generating system. The egg mixture was introduced in the fat mixture and the mixture obtained was recirculated. The alcohol was added to the recirculated mixture and the premix so obtained was pumped at 30 oC into a feeding tank for a Votator processing unit. The mixture was passed through 3 A-Cooling Units while being stirred and the mixture left the last cooling unit at a temperature of 5-15oC. The mixture was led to a packaging equipment with a throughput of 2500 - 4000 kg/h and tubs of 500g were filled with the end composition. II. 500 g of above pourable premix were mixed with 250 g of flour and the batter so obtained was transferred to a mould and baked for 40 min at 180 oC in an electric oven. III. In a similar process as disclosed in example I a premix was made for a chocolate cake batter. The recipe in this case was: component wt % blend Gradina(=fat emulsion) 12.7 flavours 0.04 whole egg 21.5 egg yolk 9.3 sugar 39.2 gas generating system 5.0 ethanol 3.3 water 3.0 emulsifier 1.0 cocoa powder 5.0 IV. 500 g of the pourable mix of example III were mixed with 230 g of flour and the batter so obtained was transferred to a mould and baked at 185 oC for 45 min.

Claims: Pourable storage stable premix for bakery applications that does not contain flour, comprising: 20-60 wt% of carbohydrates, preferably sugars 5-35 wt% of pasteurised or sterilised whole egg 4-40 wt% of fat 1-5 wt% of a waterbinder, preferably mono-or poly-alcohols, more preferably alcohol or glycerol 1-10 wt% of a gas generating system with deferred gas generating properties 0.1-10 wt% water, which premix displays a water activity Aw = 0.7-0.92. Premix according to claim 1, wherein the premix also comprises at least one of the following compounds in the amount indicated: up to 20 wt% of egg yolk or egg yolk powder or fermented egg yolk up to 10 wt% emulsifier up to 5 wt% preservatives up to 1 wt% salt up to 0.5 wt% flavours up to 20 wt% cocoa or cocoa powder up to 50 wt% of nuts up to 30 wt% chocolate up to 50 wt% fruit pieces or fruit skin up to 30 wt% fruit puree. up to 30 wt% yoghurt up to 30 wt% dairy or non-dairy cream up to 20 wt% milk up to 10 wt% liquid coffee up to 10 wt% coffee granules up to 5 wt% spirit up to 15 wt% honey up to 10 wt% spices Premix according to claims 1-2, wherein the fat and water are present as an emulsion, preferably as a margarine. Premix according to claims 1-3, wherein the gas generating system with deferred gas generating properties is a system that displays after storage for 6 months at ambient temperature at least 50 %, preferably at least 80% of the theoretical gas generating properties of the freshly made gas generating system. Premix according to claims 1-4, wherein the gas generating system with deferred gas generating properties comprises an acidic component and a basic component that are separated from each other by an inert component. Premix according to claim 5, wherein the acidic component is selected from the group consisting of: salts of pyrophosphate, citric acid, tartaric acid, salts of citric acid, salts of tartaric acid, diphosphates, glucon delta lacton and aluminium phosphates, while the basic component is selected from the group consisting of hydrogen carbonates and carbonates. Premix according to claims 5-6, wherein the inert component is a fatty component with a melting point below the temperature applied to the premix in the final baking stage, and above the temperature used in the process, of preparation of the total mix. Premix according to claims 5-7, wherein the inert component is selected from the group consisting of mono-, di-and triglycerides, preferably saturated monoglycerides from fatty acids. Premix according to claims 5-8, wherein the gas generating system with deferred gas generating properties is a spray cooled mix. Process for the preparation of a pourable storage stable premix for bakery application with the composition according to claim 1, wherein a mix is made of all ingredients in the appropriate amounts at a temperature below 45 °C, whereupon the mix is passed through a Votator comprising several, preferably 1-4 cooling units and the premix formed is packed at a temperature below 20 °C.

Inventors: ALBISU ITZIAR, DI GIOIA MARIA TERESA, ALBISU, ITZIAR, DI GIOIA, MARIA TERESA
Applicants: CSM NEDERLAND BV, CSM NEDERLAND B.V.
Application year: 1998
Main classification: A21D10
IPC codes: A21D10, A23L1