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WO1996004799A1 - Biscuit multi-cereales a faible teneur en matieres grasses et faible densite - Google Patents

Biscuit multi-cereales a faible teneur en matieres grasses et faible densite Download PDF

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Publication number
WO1996004799A1
WO1996004799A1 PCT/US1995/010120 US9510120W WO9604799A1 WO 1996004799 A1 WO1996004799 A1 WO 1996004799A1 US 9510120 W US9510120 W US 9510120W WO 9604799 A1 WO9604799 A1 WO 9604799A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
cereal
low density
low fat
wheat
Prior art date
Application number
PCT/US1995/010120
Other languages
English (en)
Inventor
Simon Van Dalsem
Laurentia Maria J. H. Driessen
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 AU32794/95A priority Critical patent/AU3279495A/en
Publication of WO1996004799A1 publication Critical patent/WO1996004799A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

Definitions

  • the present invention relates to a low fat, low density multigrain biscuit. Embedded into this biscuit is a low density, multigrain cereal topping.
  • the topped biscuit is prepared from a foam batter. The topping is combined with and embedded into the foam batter prior to baking. This ensures a shelf-stable, wholesome final topped biscuit product.
  • the present invention further relates to a process for preparing such a topped low fat, low density topped biscuit product.
  • biscuits prepared from batters are a popular breakfast item. Especially preferred are biscuits that can be dunked into a favored beverage such as coffee, tea, and hot chocolate. During dunking the biscuit absorbs the beverage, which provides a moist biscuit having a very desirable flavor and texture profile.
  • biscuits often are prepared from standard batters that have a high density and contain fats, such as oils or shortenings. Additionally, while some of these biscuits may have toppings, none have low density, mixed cereal toppings. However, to prepare a wholesome cereal product, it is preferred that the biscuits be topped with such low density, mixed cereal toppings. Unfortunately, it has been found that when standard batters are used to prepare the biscuits, low density, mixed cereal toppings will not properly adhere to the biscuits.
  • the present invention provides for such a biscuit.
  • U.S. Patent 3,343,965 issued September 26, 1967, to Gass, claims a method of preparing a baked cake and a topping thereon.
  • the claimed method comprises admixing, in the absence of moisture, topping ingredients comprising shortening, sugars, and a rapid acting water-binding agent selected from the group consisting of pregelatinized starch, carboxymethyl cellulose and sodium alginate, thereby forming a substantially water-free topping.
  • topping is then placed on top of an unbaked cake batter.
  • the cake batter and topping combination is then baked.
  • the rapid acting water-binding agent is present in an unhydrated state and in an amount sufficient to absorb substantially all the moisture which aggregates on top of the cake batter during baking.
  • U.S. Patent 5,215,774, issued June 1, 1993, to Moder et al. claims a method for preparing a self-topping cake which is baked in a microwave oven.
  • the claimed method comprises first forming a leavened cake batter. Next a substantially unleavened topping mixture is formed.
  • the topping mixture has a viscosity adjusted relative to the viscosity of the cake batter so that two distinct layers are formed when the cake batter and the topping mixture are baked using microwave energy.
  • the cake batter and topping mixture are then placed into a cooking utensil Finally, the cake batter and topping mixture are subjected to microwave energy for a time sufficient to set the crumb structure of the cake batter, and thereby form a cake with a topping portion and a cake portion.
  • the art also teaches the application of dry toppings to a dough product British Patent
  • the present invention relates to a low fat, low density, multigrain cereal biscuit product having an embedded low density cereal topping, wherein said cereal biscuit product comprises: (a) from about 40% to about 80% by weight of a low fat, low density multigrain biscuit base comprising:
  • the present invention further relates to a method for preparing a low fat, low density multigrain cereal biscuit product having an embedded low density cereal topping, said method comprising:
  • the present invention claims a low fat, low density, multigrain cereal biscuit product.
  • the claimed biscuit product has a low fat, low density cereal topping embedded into it.
  • the biscuit product comprises from about 40% to about 80%, preferably from about 45% to about
  • the biscuit base is prepared from a batter, and not a dough.
  • the batter is aerated, which provides for a low density batter, and corresponding low density biscuit product.
  • the cereal topping is applied to the batter while the batter is still wet.
  • the cereal topping is then pressed into to the batter, thereby at least partially embedding the cereal topping into the batter. This ensures the adherence of the cereal topping to the biscuit base in the final biscuit product.
  • the multigrain biscuit base comprises from about 10% to about 30%, preferably from about 10% to about 28%, more preferably from about 12% to about 26% by weight wheat flour, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product. It is important that wheat flour be used to prepare the biscuit base This is because the wheat flour acts to provide elasticity to retain air cells in the batter The air cells, in turn, provide for a low density batter Any type of wheat flour known to those skilled in the art may be used Examples of useful varieties of wheat flour include, but are not limited to, hard winter wheat flour, hard spring wheat flour, durum wheat flour, soft wheat flour, and mixtures thereof, with soft wheat flour being preferred.
  • the multigrain biscuit base comprises from about 10% to about 30%, preferably from about 10% to about 25%, more preferably from about 10% to about 20% by weight of a soluble fiber source, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product
  • the soluble fiber source is a grain, which provides for the multigrain character of the biscuit base and the final cereal biscuit product of the present invention Any grain soluble fiber source known to those skilled in the art may be used in the present invention may be used.
  • useful grain soluble fiber sources include, but are not limited to, oat flour, oat bran, oat bran concentrate, barley flour, barley bran, barley bran concentrate, and mixtures thereof, with oat flour, barley flour, and mixtures thereof being preferred, and a mixture of oat flour and barley flour being more preferred It is important that the grain soluble fiber source be in a form from which a batter can be prepared, e.g., flour
  • the multigrain biscuit base comprises from about 10% to about 30%, preferably from about 10% to about 25%, more preferably from about 10% to about 20% by weight oat flour, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product
  • the multigrain biscuit base comprises from about 10% to about 30%, preferably from about 10% to about 25%, more preferably from about 10% to about 20% by weight barley flour, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product
  • the multigrain biscuit base comprises from about 6% to about 18%, preferably from about 6% to about 15%, more preferably from about 6% to about 12% by weight oat flour, and from about 4% to about 12%, preferably from about 4% to about 10%, more preferably from about 4% to about 8% by weight barley flour, wherein said weight percentage is expressed as a percentage of
  • the multigrain biscuit base comprises from about 4% to about 10%, preferably from about 5% to about 9%, more preferably from about 6% to about 9% by weight of a heat- setting protein, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the heat-setting protein improves the texture of the final multigrain cereal biscuit product by providing structural strength.
  • the heat-setting protein is selected from the group consisting of vegetable protein, dairy protein, and mixtures thereof, and can be provided by any protein source of this type known to those skilled in the art.
  • protein sources useful as the heat-setting protein ingredient in the multigrain biscuit base include, but are not limited to, whey protein, soy protein, vital wheat gluten, peanut protein, sodium caseinate, calcium caseinate, egg albumin, and mixtures thereof, with soy protein being preferred.
  • the multigrain biscuit base comprises from about 10% to about 50%, preferably from about 25% to about 50%, more preferably from about 30% to about 50% by weight of a sweetener, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product. Any sweetener known to those skilled in the art as being capable of providing a low density product may be used to prepare the multigrain biscuit base.
  • Example of sweeteners useful in the biscuit base include, but are not limited to, fructose, high fructose corn syrup, sucrose, dextrose, maltodextrin, honey, and mixtures thereof, with sucrose, maltodextrin, and mixtures thereof being preferred, and a mixture of sucrose and maltodextrin being more preferred. At least some sucrose must be included in the sweetener to provide bulk and palatability. One skilled in the art can determine the amount of sucrose necessary to provide the desired bulk and sweetness.
  • the multigrain biscuit base comprises from about 10% to about 50%, preferably from about 25% to about 50%, more preferably from about 30% to about 50% by weight sucrose, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the multigrain biscuit base comprises from about 5% to about 40%, preferably from about 20% to about 36%, more preferably from about 20% to about 32% by weight sucrose, and from about 5% to about 30%, preferably from about 10% to about 25%, more preferably from about 10% to about 20% by weight maltodextrin, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the multigrain biscuit base comprises from about 0.5% to about 5%, by weight of a viscosity maintenance agent, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • viscosity maintenance agent refers to an agent capable of maintaining the viscosity of the batter during the baking process in which the biscuit base is prepared.
  • Viscosity maintenance agents useful herein can be selected from uncooked corn starch, uncooked potato starch, uncooked wheat starch, and mixtures thereof, and polysaccharide gums, with uncooked corn starch, uncooked potato starch, uncooked wheat starch, and mixtures thereof being preferred, uncooked corn starch, uncooked potato starch, and mixtures thereof being more preferred, and uncooked corn starch being most preferred.
  • the multigrain biscuit base comprises from about 1% to about 5%, preferably from about 2% to about 5%, more preferably from about 3% to about 5% by weight starch, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the viscosity maintenance agent is a polysaccharide gum
  • the multigrain biscuit base comprises from about 0.5% to about 1.5%, preferably from about 0.5% to about 1%, more preferably from about 0.5% to about 0.75% by weight polysaccharide gum, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the multigrain biscuit base comprises from about 0.1% to about 2%, preferably from about 0.5% to about 2%, more preferably from about 1% to about 2% by weight of a phase stabilizing agent., wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • phase stabilizing agents that can be used in the present invention include, without limitation, lecithin, egg yolk, and mixtures thereof, with lecithin being preferred. Although it can be used, egg yolk is not preferred because of its cholesterol and fat content, both of which are undesirable in the present invention.
  • the multigrain biscuit base comprises from about 0.5% to about 1.5%, preferably from about 0.7% to about 1.3%, more preferably from about 0.8% to about 1.2% by weight baking powder, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product. It is important that baking powder be used to prepare the biscuit base. This is because baking powder acts to release carbon dioxide during the initial stages of the baking process used to prepare the multigrain biscuit base. This helps achieve the desired low density for the biscuit base.
  • the multigrain biscuit base may optionally contain additional ingredients that provide for a low fat, low density biscuit base.
  • additional, optional ingredients are from about 5% to about 25%, preferably from about 10% to about 25%, more preferably from about 10% to about 20% by weight rice flour; from about 5% to about 25%, preferably from about 10% to about 25%, more preferably from about 10% to about 20% by weight rye flour; from about 0.1% to about 1.0%, preferably from about 0.2% to about 0.9%, more preferably from about 0.2% to about 0.8% by weight salt; from about 0.5% to about 3%, preferably from about 0.5% to about 2.5%, more preferably from about 0.5% to about 2% by weight molasses; from about 0.01% to about 0.5% by weight natural and artificial coloring agents; and from about 0.01% to about 0.5% by weight natural and artificial flavoring agents, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the multigrain biscuit base has a density in the range of from about 300 grams/liter to about 500 grams/liter, preferably from about 350 grams/liter to about 450 grams/liter, more preferably from about 375 grams/liter to about 425 grams/liter.
  • the low fat, low density, multigrain cereal biscuit product of the present invention further comprises from about 20% to about 60%, preferably from about 25% to about 55%, more preferably from about 30% to about 50% by weight of a low fat, low density cereal topping which is embedded into the low fat, low density, multigrain biscuit base, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • the cereal topping comprises individual particles of one or more cereal components selected from the group consisting of wheat, com, oats, rice, barley, rye, and mixtures thereof, and preferably selected from the group consisting of whole puffed wheat grain, comminuted puffed wheat, wheat flour, wheat bran, wheat starch, whole puffed com kernels, comminuted puffed com, com flour, com bran, com starch, whole oat groats, flaked oats, oat flour, oat bran, oat starch, whole puffed rice grain, comminuted puffed rice, rice flour, rice bran, rice starch, extruded cereals derived from wheat com, oats, rice, barley, and rye, and mixtures thereof, with puffed wheat, puffed rice, puffed com, extruded oats, rolled oats, rolled barley, and mixtures thereof being preferred, and p
  • Most preferred is a mixture of from about 8% to about 42% by weight rolled oats, from about 2% to about 12% by weight extruded oats, from about 2% to about 12% by weight puffed wheat, and from about 2% to about 12% by weight puffed rice.
  • the cereal component is preferably at least partially cooked, and more preferably substantially fully cooked.
  • cooked it is meant that the starch molecules in the cereal component are gelatinized.
  • the cereal component may be cooked by any method, and under the appropriate conditions, known to those skilled in the art. As will be appreciated by one skilled in the art, the conditions and methods necessary to cook the cereal component will depend upon the cereal components being utilized. For example, whole oat groats will require different processing methods and cooking conditions than barley flour
  • the cereal topping may comprise 100% of said cereal component, or may further comprise optional ingredients capable of producing a low fat, low density, cereal topping, including the optional ingredients discussed herein.
  • the cereal component of the cereal topping often is processed, for example by being flaked, steam rolled, drum dried, extruded, puffed, batch cooked, and mixtures thereof. If the cereal component is processed, the particular processing used will depend upon the cereal component. For example, often whole grains will be rolled, but flour and bran will not. Additionally, some cereal components may be processed in more than one way. For example, flour may be extruded and flaked, or extruded and puffed. As will be appreciated by one skilled in the art, such processing methods may act to cook the cereal component. For example, oat flour may be cooked in an extrusion operation, and then puffed in a puffing operation.
  • the cereal topping provides an aesthetically pleasing appearance when applied to the multigrain biscuit base.
  • the cereal component contained in the cereal topping forms an identifiable shape or form.
  • identifiable shape or form it is meant that the cereal component not appear as a finely ground substance, but instead appears as a grain, puffed cereal, flaked cereal, etc. Since flour, bran, and other finely ground cereals in their ground form do not form an identifiable shape or form, it is preferred that such components be further processed into an identifiable shape or form when they are used as the cereal component of the cereal topping of the present invention, especially when such components are used alone and without any whole grains or other identifiable shapes or forms.
  • the processing methods already described herein can be used to provide such identifiable shapes or forms, e.g., extrusion, flaking, puffing, etc.
  • the cereal topping may further comprise optional, additional ingredients that provide for a low fat, low density cereal topping.
  • additional, optional ingredients are from about 20% to about 50%, preferably from about 20% to about 40%, more preferably from about 25% to about 35% by weight of a syrup coating which is applied to the cereal component; from about 0.1% to about 1.0%, preferably from about 0.2% to about 0.9%, more preferably from about 0.2% to about 0.8% by weight salt; from about 0.01% to about 0.5% by weight natural and artificial coloring agents; and from about 0.01% to about 0.5% by weight natural and artificial flavoring agents, wherein said weight percentage is expressed as a percentage of the final multigrain cereal biscuit product.
  • optional ingredients for the biscuit base and for the cereal topping
  • optional ingredients can be included in both components of the final biscuit product of the present invention.
  • Such ingredients are added to provide a certain property to the final cereal biscuit product, and often there is no need to include such optional ingredients in both components when preparing the cereal biscuit product of the present invention.
  • care must be taken to avoid using so much of such ingredient that it imparts any undesirable properties to the final biscuit product.
  • salt is added to both the biscuit base and the cereal topping, one should avoid including so much salt so as to negatively impact the taste of the final cereal biscuit product.
  • the cereal topping is preferably dried after the coating is applied.
  • the symp coating preferably comprises ingredients which provide such adhesion.
  • the symp coating preferably comprises from about 5% to about 20%, more preferably from about 5% to about 15%, still more preferably from about 5% to about 10% by weight brown sugar; from about 10% to about 30%, more preferably from about 15% to about 30%, still more preferably from about 15% to about 25% by weight of a sweetener selected from glucose, fructose, sucrose, maltodextrin, honey, and mixtures thereof, with maltodextrin being the preferred sweetener; from about 0.05% to about 0.2%, more preferably from about 0.05% to about 0.15%, still more preferably from about 0.05% to about 0.10% by weight vitamins; from about 0.1% to about 2%, more preferably from about 0.2% to about 2%, still more preferably from about 0.3% to about 2% by weight flavoring agent; from about 1% to about 4%, more preferably from about 1% to about 3%, still more preferably from about 1% to about 2% by weight molasses; and from about 0.01% to about 0.1%, more preferably
  • the low fat, low density, multigrain cereal biscuit product of the present invention may be prepared by any method known to those skilled in the art which provides for a multigrain biscuit base prepared from a batter and a cereal topping embedded therein. The method described herein is preferred.
  • a sweetener from about 0.3% to about 4%, preferably from about 0.3% to about 3%, more preferably from about 0.3% to about 2.5% by weight of a viscosity maintenance agent; from about 0.1% to about 2%, preferably from about 0.1% to about 1.5%, more preferably from about 0.1% to about 1% by weight of a phase stabilizing agent; from about 0.5% to about 1.5%, preferably from about 0.5% to about 1.25%, more preferably from about 0.5% to about 1% by weight baking powder; and at least about 20%, preferably from about 20% to about 30%, more preferably from about 20% to about 27% by weight water is combined to form a low fat batter mixture.
  • the weight percentages are expressed as a percentage of the total low fat batter mixture weight, on a wet basis.
  • Each of the ingredients are as already described herein, including the preferred ingredients.
  • the low fat batter mixture comprises from about 8% to about 24%, preferably from about 10% to about 22%, more preferably from about 12% to about 20% by weight oat flour, wherein said weight percentage is expressed as a percentage of the low fat batter mixture.
  • the low fat batter mixture comprises from about 8% to about
  • the low fat batter mixture comprises from about 4.8% to about 14.4%, preferably from about 6% to about 13.2%, more preferably from about 7.2% to about 12% by weight oat flour, and from about 3.2% to about 9.6%, preferably from about 4% to about 8.8%, more preferably from about 4.8% to about 8% by weight barley flour, wherein said weight percentage is expressed as a percentage of the low fat batter mixture.
  • the low fat batter mixture comprises from about 11.2% to about 28%, preferably from about 14% to about 24.5%, more preferably from about 17.5% to about 24.5% by weight sucrose and from about 4.8% to about 12%, preferably from about 6% to about 10.5%, more preferably from about 7.5% to about 10.5% by weight maltodextrin, wherein said weight percentage is expressed as a percentage of the low fat batter mixture.
  • the low fat batter mixture comprises from about 0.5% to about 4%, preferably from about 1% to about 3%, more preferably from about 1.5% to about 2.5% by weight starch, wherein said weight percentage is expressed as a percentage of the low fat batter mixture.
  • the viscosity maintenance agent is a polysaccharide gum
  • the low fat batter mixture comprises from about 0.3% to about 1%, preferably from about 0.3% to about 0.75%, more preferably from about 0.3% to about 0.5% by weight polysaccharide gum, wherein said weight percentage is expressed as a percentage of the low fat batter mixture.
  • the low fat batter mixture may further comprise the additional, optional ingredients already described herein for the multigrain biscuit base of the low fat, low density, multigrain cereal biscuit product.
  • the amount of each additional, optional ingredient contained in the low fat batter mixture will be that amount necessary to provide for a concentration of that particular ingredient as already described herein for the final cereal biscuit product.
  • the low fat batter mixture is then blended at a sufficient speed and for a sufficient period of time to produce a low fat, low density, substantially homogeneous batter composition having a density no greater than about 600 grams/liter, and preferably in the range of from about 300 to about 600, more preferably from about 300 to about 550, still more preferably from about 300 to about 500 grams/liter.
  • blending refers to any agitation method known to those skilled in the art as being capable of providing the low density, substantially homogeneous batter composition of the present invention. Typically, this is agitation is accomplished by blending the low fat batter mixture with mechanical blending equipment.
  • the low fat batter mixture may be blended with any equipment known to those skilled in the art. Examples of useful blending equipment include, but are not limited to, high speed batch blending equipment, for example the equipment available from the manufacturer Hobart, located in Offenburg, Germany, and continuous blending equipment, for example the equipment available from the manufacturer Mondomix-Howedden, located in Nederhorst den Berg, Netherlands, with continuous blending being preferred.
  • the necessary speed and period of blending of the low fat batter mixture will depend upon the type of blending equipment utilized. For example, if a batch blender is used, then the low fat batter mixture is typically blended at a speed in the range of from about 100 to about
  • the low fat batter mixture is typically blended at a speed in the range of from about 200 to about 600, preferably from about 300 to about 600, more preferably from about 400 to about 600 RPM, for a period of time in the range of from about 0.1 to about 1, more preferably from about 0.1 to about 0.8, still more preferably from about 0.1 to about 0.6 minutes.
  • the low fat, low density cereal topping as already described herein, including optional ingredients, is prepared separately from the batter composition.
  • This cereal topping may be prepared by any method known to those skilled in the art, typically by combining the individual particles of the cereal component.
  • the cereal component of the cereal topping is processed by one of the methods already described herein as needed to provide a product having an identifiable shape and form, e.g., extrusion, flaking, puffing, steam rolling, etc.
  • the cereal component is preferably cooked by any method known to those skilled in the art. After the cereal component is prepared, it is coated with the symp coating already described herein.
  • the weight ratio of symp coating to cereal component is in the range of from about 0.2:1 to about 1 :1, preferably from about 0.2: 1 to about 0.8:1, more preferably form about 0.2: 1 to about 0.6: 1.
  • both are dried at a sufficient temperature and period of time to provide a coated cereal component wherein the individual particles of the cereal component are bound together and wherein the cereal topping has a moisture content in the range of from about 2% to about 6%, preferably from about 2% to about 5%, more preferably from about 2% to about 4% by weight.
  • This is typically accomplished by drying the coated cereal component at a temperature of from about 105°C. to about 150°C, preferably from about 110°C. to about 140°C, more preferably from about 120°C. to about 140°C, for a period of time in the range of from about 10 to about 60, preferably from about 20 to about 60, more preferably from about 20 to about 40 minutes.
  • the cereal topping After the cereal topping is prepared by combining its individual particles, it is dried to a moisture content in the range of from about 2% to about 6%, preferably from about 2% to about 5%, more preferably from about 2% to about 4% by weight.
  • the conditions necessary to provide a cereal topping having such a moisture content will depend upon the type of cereal component comprising the cereal topping.
  • the cereal topping is dried at a temperature of from about 105°C. to about 150°C, preferably from about 110°C. to about 140°C, more preferably from about 120°C. to about 140°C, for a period of time in the range of from about 10 to about 60, preferably from about 20 to about 60, more preferably from about 20 to about 40 minutes.
  • the cereal topping is dried under the conditions already described herein.
  • the low fat, low density batter composition is then deposited into a receiving vessel of a desired shape.
  • desired shape it is meant the desired shape of the final cereal biscuit product.
  • the receiving vessel is open on the top to accommodate the depositing of the batter.
  • the batter may be deposited into the receiving vessel by any means known to those skilled in the art. Examples of deposition methods include, but are not limited to, injection pumping and microdose depositors, with microdose depositors being preferred.
  • the low fat, low density cereal topping is deposited onto the top surface of the batter composition.
  • the weight ratio of cereal topping to batter composition is in the range of from about 0.25:1 to about 1.5: 1, preferably from about 0.25: 1 to about 1.25: 1, more preferably from about 0.33:1 to about 1.2: 1.
  • the cereal topping may be deposited onto the batter composition by any means known to those skilled in the art. Examples of deposition methods include, but are not limited to, weighband feeds, loss in weight screw feeders, vibratory feeders, with weighband feeders being preferred.
  • the cereal topping After the cereal topping has been applied to the top surface of the batter composition, it is at least partially embedded into the liquid batter composition, to form an uncooked, low fat, low density, multigrain cereal biscuit. This may be accomplished by any means known to those skilled in the art. If the cereal topping has a higher density than the batter composition, gravity will act to at least partially embed the cereal topping into the liquid batter. In such an event, care should be taken to avoid having the cereal topping become too immersed into the liquid batter so that the cereal topping will not appear to be a topping in the final product, but instead will be encased in the final cereal biscuit product.
  • a preferred method of embedding the cereal topping in the batter composition comprises using a cereal topping that has a lower density than the batter composition, and applying sufficient pressure to the top of the cereal topping to at least partially embedding the cereal topping in the liquid batter.
  • the pressure used is typically in the range of from about 0.1 to about 2, preferably, in the range of from about 0.1 to about 1, more preferably from about 0.1 to about 0.5 psig.
  • the pressure may be applied by any means known to those skilled in the art.
  • the pressure is applied by using a piston having an ending with a shape corresponding to the shape of the opening of the receiving vessel into which the batter is poured.
  • the uncooked, low fat, low density, multigrain cereal biscuit is then baked to a fully baked state, thereby producing a final, fully baked, low fat, low density, multigrain cereal biscuit.
  • the uncooked cereal biscuit may be baked under any conditions and in any equipment known to those skilled in the art.
  • the final cooked cereal biscuit is produced by heating the uncooked cereal biscuit at a temperature in the range of from about 105°C. to about 180°C, preferably from about 110°C. to about 160°C, more preferably from about 110°C. to about 140°C, for a period of time in the range of from about 10 to about 60, preferably from about 20 to about 60, more preferably from about 30 to about 60 minutes.
  • a low fat, low density product can be prepared wherein the low fat, low density topping of the biscuit product will adhere to the biscuit base.
  • the level of soluble fiber in the product of the present invention provides a higher viscosity batter when preparing said product. This in turn provides for greater physical support of the topping particles.
  • a batter is prepared by combining 8 grams of functional soy protein concentrate with 23 grams of water in a Hobart blender, thereby forming an initial mixture.
  • the protein and water mixture is blended until the protein is dissolved, thereby producing a blended initial mixture.
  • Twenty one and three tenths grams of sugar and 9.2 grams of maltodextrin are added to the blended initial mixture in the Hobart mixer, thereby forming a secondary mixture.
  • the secondary mixture is then blended and whipped in the Hobart mixer at a speed of 590 RPM for a period of 15 minutes, thereby producing a low density, blended secondary mixture.
  • a premix of 20.8 grams soft wheat flour, 8 grams oat flour, 6.2 grams barley flour, 2.6 grams co starch, and 0.9 grams baking powder is prepared. This premix is added to the low density, blended secondary mixture in the Hobart mixer to form a tertiary mixture. This tertiary mixture is blended in the Hobart mixer at a speed of 100 RPM for a period of 2 minutes, thereby producing a low density, blended tertiary batter mixture.
  • the low density, tertiary batter mixture has a density of 560 grams per liter.
  • This low density, tertiary batter mixture is injected into stainless steel molds having the desired shape and capacity.
  • the tertiary batter mixture is injected with a weight and volume check, thereby obtaining the desired weight and volume in the mold.
  • a coating symp for the multigrain cereal topping is separately prepared by dissolving 45 grams of maltodextrin and 13.5 grams of sucrose in 29.2 grams water to form an initial symp mixture, and then adding 7 grams molasses, 5 grams flavoring, 0.2 grams vitamins, and 0.1 grams preservatives to the initial symp mixture, thereby forming the final symp coating mixture.
  • the final symp coating mixture is heated to 80°C and then is applied to extmded oats in a ratio of 0.4 parts final symp coating to 1 part extmded oats.
  • the coated extmded oats are dried to a moisture content of 4% by weight by heating the coated extmded oats at a temperature of 130°C for a period of 15 minutes. After sufficient cooling, the coated extmded oats are blended with non-coated whole grain rolled oats at a ratio of 35 parts coated extmded oats to 65 parts whole grain rolled oats, thereby forming a cereal topping blend.
  • the cereal topping blend is applied to the surface of the low density, tertiary batter mixture contained in the stainless steel molds at a ratio of 80% low density, tertiary batter mixture and 20% cereal topping blend.
  • a piston having a facial shape the same as the mold opening shape is gently lowered and pressed onto the cereal topping blend at a pressure of 0.4 psig, causing the cereal topping blend to become partially immersed in the low density, tertiary batter mixture, and thereby forming an uncooked biscuit product.
  • the uncooked biscuit product is conveyed, in the molds, through a two-section oven, wherein the biscuit product is cooked.
  • the first section of the oven is heated at 130°C and has a residence time of 35 minutes.
  • the last section of the oven is heated at 105°C and has a residence time of 40 minutes.
  • the final baked, biscuit product is removed from the mold for intermediate storage prior to packaging.
  • Example 2 A batter is prepared by combining 8 grams of functional egg albumin with 23 grams of water in a Hobart blender, thereby forming an initial mixture. The protein and water mixture is blended until the protein is dissolved, thereby producing a blended initial mixture. Twenty one and three tenths grams of sugar and 9.2 grams of maltodextrin are added to the blended initial mixture in the Hobart mixer, thereby forming a secondary mixture. The secondary mixture is then blended in the Hobart mixer at a speed of 100 RPM for a period of 15 minutes, thereby producing a blended secondary mixture. A separate mixture of 20.8 grams soft wheat flour, 8 grams oat flour, 6.2 grams barley flour, 2.1 grams com starch, 0.5 grams lecithin, and 0.9 grams baking powder is prepared.
  • This separate mixture is added to the blended secondary mixture in the Hobart mixer to form a tertiary mixture.
  • This tertiary mixture is transferred to a Mondomix continuous mixer, and is then blended at a speed of 600 RPM for a period of 0.5 minutes, thereby producing a low density, blended tertiary batter mixture.
  • the low density, tertiary batter mixture has a density of 450 grams per liter.
  • This low density, tertiary batter mixture is injected into stainless steel molds having a longitudinal, oval shape with a rounded bottom to produce a boat-like biscuit, and having the desired capacity.
  • the tertiary batter mixture is injected with a weight and volume check, thereby obtaining the desired weight and volume in the mold.
  • a coating symp for the multigrain cereal topping is separately prepared by dissolving 45 grams of maltodextrin and 13.5 grams of sucrose in 29.2 grams water to form an initial symp mixture, and then adding 7 grams molasses, 5 grams flavoring, 0.2 grams vitamins, and 0.1 grams preservatives to the initial symp mixture, thereby forming the final symp coating mixture.
  • the final symp coating mixture is heated to 80°C and then is applied to extmded oats in a ratio of 0.4 parts final symp coating to 1 part extmded oats.
  • the coated extmded oats are dried to a moisture content of 4% by weight by heating the coated extmded oats at a temperature of 130°C for a period of 15 minutes.
  • the coated extmded oats are blended with non-coated whole grain rolled oats at a ratio of 35 parts coated extmded oats to 65 parts whole grain rolled oats, thereby forming a cereal topping blend.
  • the cereal topping blend is applied to the surface of the low density, tertiary batter mixture contained in the stainless steel molds at a ratio of 80% low density, tertiary batter mixture and 20% cereal topping blend.
  • a piston having a facial shape the same as the mold opening shape is gently lowered and pressed onto the cereal topping blend at a pressure of 0.4 psig, causing the cereal topping blend to become partially immersed in the low density, tertiary batter mixture, and thereby forming an uncooked biscuit product.
  • the uncooked biscuit product is conveyed, in the molds, through a two-section oven, wherein the biscuit product is cooked.
  • the first section of the oven is heated at 130°C and has a residence time of 35 minutes.
  • the last section of the oven is heated at 105°C and has a residence time of 40 minutes.
  • the final baked, biscuit product is removed from the mold for intermediate storage prior to packaging.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un biscuit multi-céréales à faible teneur en matières grasses et faible densité dans lequel est enrobée une garniture à faible densité contenant plusieurs céréales. On prépare un tel biscuit à partir d'une pâte mousseuse. La garniture est combinée et intégrée à cette pâte mousseuse avant cuisson, ce qui donne un produit fini prenant la forme d'un biscuit sain, comportant une garniture et à conservation stable. Cette invention concerne aussi un procédé permettant de préparer un tel biscuit à garniture, à faible teneur en matières grasses et à faible densité.
PCT/US1995/010120 1994-08-12 1995-08-08 Biscuit multi-cereales a faible teneur en matieres grasses et faible densite WO1996004799A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU32794/95A AU3279495A (en) 1994-08-12 1995-08-08 Low fat, low density multigrain biscuit

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US28996894A 1994-08-12 1994-08-12
US08/289,968 1994-08-12

Publications (1)

Publication Number Publication Date
WO1996004799A1 true WO1996004799A1 (fr) 1996-02-22

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Application Number Title Priority Date Filing Date
PCT/US1995/010120 WO1996004799A1 (fr) 1994-08-12 1995-08-08 Biscuit multi-cereales a faible teneur en matieres grasses et faible densite

Country Status (2)

Country Link
AU (1) AU3279495A (fr)
WO (1) WO1996004799A1 (fr)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1649752A1 (fr) * 2004-10-25 2006-04-26 Quaker Oats Company The Additif alimentaire et composition alimentaire riche en fribres cuite au four
EP1695632A1 (fr) * 2005-02-25 2006-08-30 BARILLA G. E R. FRATELLI S.p.A. Appareil et procédé pour la production des produits de boulangerie de pâte brisée, en particulier biscuits, ayant des particules comestibles
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
US8795754B2 (en) 2008-11-04 2014-08-05 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing a continuous cooker
US8802177B2 (en) 2008-11-04 2014-08-12 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing a continuous cooker
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
JP2015100358A (ja) * 2013-11-25 2015-06-04 ロッテ コンフェクショナリー カンパニー リミテッド 手につかないトッピング材がトッピングされたビスケットの製造方法、および手につかないトッピング材がトッピングされたビスケット
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
US10426181B2 (en) 2011-03-21 2019-10-01 The Quaker Oats Company Method for preparing high acid RTD whole grain beverages
EP3569071A3 (fr) * 2018-04-25 2020-01-29 Eti Gida Sanayi Ve Ticaret Anonim Sirketi Produit de boulangerie à faible activité d'eau présentant de meilleures caractéristiques de saveur et d'alimentation
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10913963B2 (en) 2016-03-22 2021-02-09 The Quaker Oats Company Method and apparatus for controlled hydrolysis
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber

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US3821443A (en) * 1972-08-28 1974-06-28 Gen Foods Corp Nutritious filling composition and product
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EP0392495A2 (fr) * 1989-04-12 1990-10-17 Institut für Getreideverarbeitung GmbH Procédé pour la préparation d'un biscuit grillé
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US3821443A (en) * 1972-08-28 1974-06-28 Gen Foods Corp Nutritious filling composition and product
EP0392495A2 (fr) * 1989-04-12 1990-10-17 Institut für Getreideverarbeitung GmbH Procédé pour la préparation d'un biscuit grillé
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GB2264035A (en) * 1992-01-28 1993-08-18 Pillsbury Co Applying dry toppings to dough products
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Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1649752A1 (fr) * 2004-10-25 2006-04-26 Quaker Oats Company The Additif alimentaire et composition alimentaire riche en fribres cuite au four
GB2419270B (en) * 2004-10-25 2009-10-21 Quaker Oats Co Baked food composition and method of manufacture, comprising an indigestible maltodextrin
EP1695632A1 (fr) * 2005-02-25 2006-08-30 BARILLA G. E R. FRATELLI S.p.A. Appareil et procédé pour la production des produits de boulangerie de pâte brisée, en particulier biscuits, ayant des particules comestibles
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US8802177B2 (en) 2008-11-04 2014-08-12 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing a continuous cooker
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10975404B2 (en) 2008-11-04 2021-04-13 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US8795754B2 (en) 2008-11-04 2014-08-05 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing a continuous cooker
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
US10426181B2 (en) 2011-03-21 2019-10-01 The Quaker Oats Company Method for preparing high acid RTD whole grain beverages
US20140205719A1 (en) 2011-06-20 2014-07-24 Generale Biscuit Healthy layered cookie
US10357041B2 (en) 2011-06-20 2019-07-23 Generale Biscuit Healthy layered cookie
US10306897B2 (en) 2011-06-20 2019-06-04 Generale Biscuit Breakfast biscuit with slowly available glucose
US9883679B2 (en) 2011-06-20 2018-02-06 Generale Biscuit Biscuit dough
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
JP2015100358A (ja) * 2013-11-25 2015-06-04 ロッテ コンフェクショナリー カンパニー リミテッド 手につかないトッピング材がトッピングされたビスケットの製造方法、および手につかないトッピング材がトッピングされたビスケット
US10913963B2 (en) 2016-03-22 2021-02-09 The Quaker Oats Company Method and apparatus for controlled hydrolysis
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
EP3569071A3 (fr) * 2018-04-25 2020-01-29 Eti Gida Sanayi Ve Ticaret Anonim Sirketi Produit de boulangerie à faible activité d'eau présentant de meilleures caractéristiques de saveur et d'alimentation

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