CA1305891C - Dry-mix for baked goods with pouched dried ingredients - Google Patents
Dry-mix for baked goods with pouched dried ingredientsInfo
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- CA1305891C CA1305891C CA000517528A CA517528A CA1305891C CA 1305891 C CA1305891 C CA 1305891C CA 000517528 A CA000517528 A CA 000517528A CA 517528 A CA517528 A CA 517528A CA 1305891 C CA1305891 C CA 1305891C
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Abstract
DRY-MIX FOR BAKED GOODS
WITH POUCHED DRIED INGREDIENTS
ABSTRACT
Disclosed are specially packaged dry mixes for baked goods. The dry mixes comprise a first, conventionally packaged fraction essentially comprising flour, sugar(s), shortening and leavening. The dry mixes further comprise a second, specially packaged fraction comprising dried fruit and/or vegetable material. The second package comprises an inner pouch fabricated from a porous material having wet strength. The inner pouch is then packaged within a moisture impermeable outer pouch. The inner pouch with the packaged material is immersed in water, rehydrated while the other ingredients are mixed with liquids to form a batter and then added to the batter, and then baked. The present invention allows for the utilization of larger sized dried fruit and vegetable material.
WITH POUCHED DRIED INGREDIENTS
ABSTRACT
Disclosed are specially packaged dry mixes for baked goods. The dry mixes comprise a first, conventionally packaged fraction essentially comprising flour, sugar(s), shortening and leavening. The dry mixes further comprise a second, specially packaged fraction comprising dried fruit and/or vegetable material. The second package comprises an inner pouch fabricated from a porous material having wet strength. The inner pouch is then packaged within a moisture impermeable outer pouch. The inner pouch with the packaged material is immersed in water, rehydrated while the other ingredients are mixed with liquids to form a batter and then added to the batter, and then baked. The present invention allows for the utilization of larger sized dried fruit and vegetable material.
Description
13~
DKY-MIX FOR ~AKED G~ODS
WITH PO~C~ DRIED INGREDIENTS
Patricia ~. Hart Charles N. Standing Glenn A. Corliss BA~KGRO~ND OF T~: INV~N~ON
1. Technical Field The present invention relates to packaged dry culinary mixes for baked goods, es~ecially layer cakes and muffins. More particularly, the present invention relates to packaged dry culinary mixes having a separately packa~ed portion comprising dehydrated fruits and/or vegetables, or other materials which could benefit from a rehydration step.
DKY-MIX FOR ~AKED G~ODS
WITH PO~C~ DRIED INGREDIENTS
Patricia ~. Hart Charles N. Standing Glenn A. Corliss BA~KGRO~ND OF T~: INV~N~ON
1. Technical Field The present invention relates to packaged dry culinary mixes for baked goods, es~ecially layer cakes and muffins. More particularly, the present invention relates to packaged dry culinary mixes having a separately packa~ed portion comprising dehydrated fruits and/or vegetables, or other materials which could benefit from a rehydration step.
2. The Prior ~rt The use of prepared mixes has received wide usage, particularly in home baking. These dry mixes provide convenience by eliminating the steps of ingredient selection, measurement and blending. To prepare batters from these dry mixes for baking, liquid materials such as water or milk, liquid shortening, eggs, etc. are added and the combination :is then mixed to form a homogeneous mlxture or batter and beaten to incor~orate a1r. rhe resultin~
batter is then typically transferred to a greased pan or tray and then baked to obtain finished baked goods.
Conventionally, these dry mixes comprise sugar, flour, shortening, flavors and leavening. Various recipes for baked goods, however, call for the addition of fruit or vegetable materials, e.g., applesauce, banana, carrot or zucchini to modify, for example, the cake texture and, incidentally, for flavor. Dry mixes for such baked goods ~ypically contain such material in one of three forms.
First, small dehydrated fruit or vegetable particles may be intimately mixed with the other dry ingredients (see for example, ~. S. 3,928,647 iss~ed Dec. ~3, 1975 to M. K.
~3(?S~
Gupta). In this case, the pieces must be very dry to prevent undesirable interaction with the other ingredients.
The particles must be small so as to be able to rehydrate within conventional preparation and baking times. Larger dried pieces would be desirable to use so as to be more visually evident, but such larger pieces cannot rehydrate adequately in the batter within normal baked goods preparation and baking times. Second, larger and more moist particles, if specially coated can be admixed wlth the dry mix (see, for example, U.S. 3 7 516,836 issued June 23, 197 to Shea). Un~ortunately, such coated pieces provided unreliable protection for extended periods. Third, large particles of high moisture level materials, especially fruits can be packaged in cans. Unfortunately, canned fruits are expensive to package and more expensive to transport.
Given the state of the art as described above, it would be desirable to be able to provide ~ry mixes for baked goods with the convenience and cost advantages of low moisture, small particles and further with the aesthetic advantages of larger pieces. It has been surprisingly discovered that the above advantages of dried material and larger pieces can both be provided by the specially packaged dry mixes of the present invention. The present packaged dry mixes compriæe a first, conventionally pouched dry mix of flour, sugar, leavening, shortening, flavors, colors and a second, specially pouched fraction comprising the dehydrated material. In its method aspect, the present invention relates to methods for preparing baked goods from such dry mixes including the step of rehydrating the dried material while still partially pouched.
SUMMARY OF T~E INV~NTION
The present invention relates to packaged dry mixes for baked goods which enable the preparation of baked goods having rehydrated fruit or vegetable materials including pieces of large size. In addition to the textural 13(~58~
batter is then typically transferred to a greased pan or tray and then baked to obtain finished baked goods.
Conventionally, these dry mixes comprise sugar, flour, shortening, flavors and leavening. Various recipes for baked goods, however, call for the addition of fruit or vegetable materials, e.g., applesauce, banana, carrot or zucchini to modify, for example, the cake texture and, incidentally, for flavor. Dry mixes for such baked goods ~ypically contain such material in one of three forms.
First, small dehydrated fruit or vegetable particles may be intimately mixed with the other dry ingredients (see for example, ~. S. 3,928,647 iss~ed Dec. ~3, 1975 to M. K.
~3(?S~
Gupta). In this case, the pieces must be very dry to prevent undesirable interaction with the other ingredients.
The particles must be small so as to be able to rehydrate within conventional preparation and baking times. Larger dried pieces would be desirable to use so as to be more visually evident, but such larger pieces cannot rehydrate adequately in the batter within normal baked goods preparation and baking times. Second, larger and more moist particles, if specially coated can be admixed wlth the dry mix (see, for example, U.S. 3 7 516,836 issued June 23, 197 to Shea). Un~ortunately, such coated pieces provided unreliable protection for extended periods. Third, large particles of high moisture level materials, especially fruits can be packaged in cans. Unfortunately, canned fruits are expensive to package and more expensive to transport.
Given the state of the art as described above, it would be desirable to be able to provide ~ry mixes for baked goods with the convenience and cost advantages of low moisture, small particles and further with the aesthetic advantages of larger pieces. It has been surprisingly discovered that the above advantages of dried material and larger pieces can both be provided by the specially packaged dry mixes of the present invention. The present packaged dry mixes compriæe a first, conventionally pouched dry mix of flour, sugar, leavening, shortening, flavors, colors and a second, specially pouched fraction comprising the dehydrated material. In its method aspect, the present invention relates to methods for preparing baked goods from such dry mixes including the step of rehydrating the dried material while still partially pouched.
SUMMARY OF T~E INV~NTION
The present invention relates to packaged dry mixes for baked goods which enable the preparation of baked goods having rehydrated fruit or vegetable materials including pieces of large size. In addition to the textural 13(~58~
3 2269~-1471 improvement of Einished baked goods through enhanced mouthfeel and better taste, the finished baked goods possesses greater aesthetic appeal due to the visibility of the larger pieces.
Accordingly, the presen~ invention provides a packaged dry mix for baked goods, comprising: A. a first paclcaged portion comprising a first portion having 1. about 20 to 80% by weight of the dry mix of flour, 2. about 10 to 60% by weight of the dry mix of sugar, 3. about 1 to 15% by weight of the dry mix of shortening, 4. about 0.5 to 5% by weight of the dry mix of leavening; B. a second packaged portion, comprising about 5 to 35%
by weight of the dry mix of a second portion having a first ingredient wherein said second packaged portion includes a first inner bag containing the second portion fabricated from a porous, inert wet strong packaging material, and wherein the first ingredient is selected from the group consisting of dehydrated fruits, dehydrated garden vegetables, rolled oats, bran cereal, nuts and mixtures thereof.
The present packaged dry mixes contain a first conventionally packaged fraction comprising flour, sugar, shortening which can include emulsifiers, and leavening, and can also contain flavor and/or colorants. The dry mixes additionally comprise a second specially-packaged fraction. The second package comprises an inner pouch or bag containing the second portion and is fabricated from a water-porous, inert packaging material having wet strength. The packagc additionally includes an outer bag fabricated from an inert, moisture-impermeabLe packaging material.
The Eirst fraction comprises about 20 to ~0~ by weight of the dry mix of flour; about 10 to 60% sugar, about 1 to 15%
shortening (which can include about 1% to 5% of the shortening as emulsifiers), 0.5 to 5% leavening and 0.1 to 10% flavors and colorants.
The second fraction comprises about 5% to 35% of the total weight of the two fractions together and is comprised of nominally dry ingredients which can benefit by rehydration, selected from the group consisting of dehydrated fruits, dehydrated garden vegetables, rolled oats, bran cereal, nuts and mixtures thereof.
In its method aspect, the present invention relates to -1305~3 3a 22694-1471 methods for preparing baked goods of superior organoleptic properties as well as appearance. The present method inc]udes the novel step of rehydrating dried fruit or vegetables, conveniently during batter preparation, while in the inner pouch. The present method provides a surprising enhanced perceived convenience in preparation of superior baked goods.
DETAILED DESCRIPTION OF THE INVENTION
In its product aspect, the present invention relates to packaged dry mixes for baked goods such as cakes, muffins, brownies and the like, especially layer cakes. The dry mixes comprise a first fraction conventionally bagged and a second specialty fraction comprising dried fruit and/or vegetable ma~erial or other ingredients which can benefit from a rehydration step. In its method aspect, the present invention relates to methods for preparing baked goods from dry mixes involving rehydrating the dried fruit or vegetable material while still partially packaged.
Each of these dry mix fractions as well as finished baked good preparation and use are further described in detail below.
Throughout the specification and claims, percentages and ratios are by weight and temperatures in degrees Fahrenheit unless otherwise indicated.
A. Dry Mix Fraction A fir~t fraction for the present packaged dry mixes for baked good~ comprises a ull or partial formulation for the desired baked goods compri~ing conventional ingredients at conventional levels. At a minimum, such dry mixes typically comprise flour, sugar, shortening, leavening, flavor and coloring. Optionally, the dry mixes can further include salt, non~fat dry milk solids or other dairy products, dried eggs and bran. Broadly, useful concentrations include:
Inaredient Weigh~ %
Flour 20 to 80 Sugar 10 to 60 Shortening 1 to 15 Leavening 0.5 to 5.0 Flavor and Color 0.1 to 15 Salt 0.1 to 2.0 Non-fat dry milk solids 0.5 to 5 Egg solids 1 to 10 Specifically, for example, dry mixes for layer cakes, muffins, bars and quick breads, respectively, can comprise:
~.
~5~
Ingredient Weight ~/O
Layer Cake Muffins Bars ~uick Breads Flour 20 to 50 30 to 6~ 15 to 4U 40 to 80 Sugar 15 to 60 ~0 to 50 ~5 to 70 5 to 35 Shortening 1 to 15 5 to 2~ 1 to 15 ~ to 15 Leavening 0.5 to 3.0 1 to 4 0 to 1.5 ~.5 to 5.0 Flavor and Color 0.1 to 5.0 0.5 to 10 ~.1 to 15 0.5 to 10.0 Salt 0 to 2.0 0 to ~.0 0 to 2.0 0 to 2.0 NFDMS 0.5 to 5.0 0.5 to 5.0 0.5 to 5.0 1 to 10.
Egg solids 1 to 10.0 1 to 10.0 1 to 10.0 1 to 10.0 The food art is replete with formulations which are useful in the realization of such baked goods as lay~r cakes, muffins, quick breads, and bars (high density ~aked goods such as brownies). Similarly, the art is replete with various particular flours, sugars and shortenings (which typically include 1 to 5/0 of the shortenin~ as emulsifier, leavening systems and flavors. The skilled artisan will have no difficulty selecting various materials for formulation of desired dry mixes.
The shortenings which can be employed in the dry mixes of this invention include solid or plastic as well as liquid or semi-fluid glyceride shortenings derived from animal, vegetable, or marine fats and oils including synthetically prepared shortenings. These glycerides can contain saturated or unsaturated long chain acyl radicals having from about 12 to about 22 carbon atoms such as lauroyl, lauroyleoyl, myristoyl, myristoleoyl, palmitoyl, palmitoleoyl, stearoyl, oleoyl, linoleoyl, linolenoyl, arachidoyl, arachidonoyl, behenoyl, erucoyl, and the like and are generally obtained from edible oils and fats such a cottonseed oils, soybean oil, coconut oil, rapeseed oil, peanut oil, olive oil, palm oil, palm kernel oils, sunflower seed oil, wallflower oil, menhaden, herring, whale, pilchard oil, lard, tallow and the like. These glycerides can also contain in part one or two short chain acyl groups havin~
from about 2 to about 6 carbon atoms such as acetyl, propanoyl, butanoyl, valeryl, and caproylj they can be prepared by random or low temperature interesterification l~C`S'B~l reactions of fatty triglyceride-containing oils and fats such as interesterified or rearranged cottonseed oil and lard; and they can be otherwise formed by various organic synthesis.
The shortening can be of the so-called emulsified variety, containing up to 5~%, and more normally about lr/~ to about 5% by weight of one or more suitable emulsifiers. The partially esterified polyllydric components having surface active properties are examples of appropriate emulsifiers.
This class of emulsifiers includes among others mono- and diglycerides of fatty acids such as monostearin, monopalmitin or rapeseed monoglyceride, partial fatty acid esters of glycols, such as propylene glycol monostearate and monobèhenate; higher fatty acid esters of sugars, such as the partial palmitic and oleic esters of sucrose, and phosphoric ana sulfuric acid esters such as dodecyl glyceryl ether sulfate and monstearin phosphate. Other examples are the partial esters of hydroxycarboxylic acids such as lactic, citric and tartaric acids with polyhydric compounds, for example, glyceryl lactopalmitate, and the polyoxyethylene ethers of fatty esters of polyhydric alcohols, such as polyoxyethylene ether of sorbitan, monostearate or distearate. Fatty acids alone or esterified with a hydroxy carboxylic acid, e.g., stearyl-2-Lactylate, are also useful.
The selection of a chemical leavellin~ system from among those known in the art poses no problem for one skilled in the formation of culinary mixes. In general, such systems are composed of baking soda, e.g., sodium, potassium or ammonium bicarbonate, on the one hand, and one or more phosphates or other common baking acids on the other. Suitable baking acids include monocalcium phosphate, dicalcium phosphate, sodium acid pyrophosphate, potasslum acid tartrate, monosodium phosphate, sodium aluminum phosphate, and sodium aluminum sulfate, among others. The amount of soda and the selected acids are so balanced as to achieve a pH in the resultant batter of from about ~ to ~3~S13~
about 10. Frequently, provision of a slight excess of soda is advantageous so as to assure absence of unreacted acid or to compensate for the acid tendency of some batter ingredients.
The first dry mix fraction can be conventionally dry blended, and may be conventionally packaged inasmuch as it is relatively insensitive to moisture pickup during storage. The first fraction, for example, rnay be packaged in glassine bags, lined paper or polyethylene pouches or the like.
The first fraction can even optionally include about 0.1% to 20% of small pieces of dehydrated fruit and/or vegetable material. By "small" herein as used in reference to the dried fruit or vegetable material is meant to refer to material such that 90% passes through a U.S. No.
Standard Si~e screen.
The dry mix fraction typically can have an Aw ranging from about 0.30 to 0.55.
B. Dehydrated Fruit/Ve~etable Fraction The present dry mixes additionally comprise an essential second packaged portion. The second portion holds a fraction of the dry mix which is subjected to a separate, hydration step before being admixed Wit~l the first fraction's ingredients for batter formation.
The second fraction essentially comprises about 5 to 357O of the total weight of the two fractions tog~ther and is comprised of previously dehydrated fruit and/or vegetable pieces, preferably about 10Uh to 20%~ or other ingredients which can benefit from a rehydration step. Exemplary preferred fruits include apples, raisins, apricots, cherries, dates, blueberries, bananas, strawberries, peaches, pineapple, figs, coconut and mixtures thereof.
Exemplary dry vegetables include corm~on garden variety vegetables especially carrots, zucchini, pumpkin, sweet potatoes, yams and potatoes.
~3~
In one preferred embodiment, the second fraction additionally com2rises abcut 5 to 50~/O of nutmeats such as pecans, walnuts, almonds, peanuts, cashews and mixtures thereof.
The particle size of the dehydrated material can range on the smaller size such that 90/O are retained on a U.S. No. 20 Standard size sieve. While at the large end, even pieces as large a 9~70 retained on a No. 4 screen can be used. The precise size will depend on several factors including the particular material. For apple pieces, for example, it is preferred that the particle size be such that:
2~% remain on No . 4 U.S. Standard Size ~% remain on No. 6 U.S. Standard Sizej l~O~/o remain on No . 8 U.S. Standard Size;
For carrots, for example, it is preferred that the particle size be such that:
15~/o remain on No. 4 U.S. Standard Size 50~/O remain on No. 6 U.S. Standard Size 80V/o remain on No. 8 U.S. Standard Size It is immediately clear from the above given particle size ranges that the present dry mixes allow for the use of fruit and vegetable pieces considerably larger than previously i~lcorporated into dry mixes. ~mployment of large size pieces allows for the realization of finished baked goods with the aesthetic advantage that the fruit or vegetable material is readily visible. Nonetheless, the ~ieces are fully hydrated and thus are not the hard, undesirable partially hydrated pieces which could result were the baked goods prepared from mixes where pieces of similar particle size distribution were mixed with the first fraction ingredients in a single package.
The fruit and vegetable material should be sufficiently low in moisture expressed as water activity ("Aw") such as to avoid non-enzyamatic browning over normal distribution storage periods. Suitable Aw values can range 13~
from about 0.20 to 0.70. Bet~-er results in terms of tradeoff between cost and stability are obtained when the Aw ranges from about 0.40 to 0.60.
Since the Aw of typical cake mixes range from about 0.3~ to ~.55, it can be appreciated that were the dried material mixed with the ingredients comprising the first fraction that the relatively more moist fruit/vegetable material would release moisture to the other ingredients.
The moisture pickup tends to accelerate leavening loss as well as both flavor and color loss.
The inner bag holding the second fraction can be fabricated from any approved food ~ackaging material whlch is inert, porous and has wet strength. By "wet strength"
herein it is meant that the material will not disintegrate and will hold the packaged second fraction even after prolonged exposure to hot water, e.g., one hour exposure to 212F. water. Selection of suitable materials from among those known in the art poses no problems for one skilled in the packaging of foods.
The inner pouch physical structure is not critical and any shape or construction conveniently can be used. It has been found useful herein to use a vertical fin seal pouch which is a rectangular shaped pouch. Equipment for fabrication of such pouch construction is widely available from, for example, ~layssen Manufacturing Co. (Ultima Ilm).
The inner bag or pOUCIl Inus t be porous, as explained more fully hereinafter, and it must be closed when the contained ingredients are ready for disposing in water in batter preparation. In this sense, "closed" only means that the inner bag is continuous to the extent that the ingredients will not spill from the inner bag when immersed in the water.
With regard to porosity, the pores of the inner bag can be constituted by natural openings in the resistant material. For example, the resistant material may be a hot water resistant paper and t~e pores are constituted by the natural openings of the paper. The pores of the inner bag ~3~
can be constituted by openings fabricated into the resistant material, for example where the resistant material is a woven or non-woven fabric and the openings are constituted by the openings inherently produced in fabricating the fabric. Preferably, fabrics of this nature are composed of synthetic yarns, e.g., polyethylene, polypropylene, nylon, dacron and the like. In other embodiments, the pores of the container can be constituted by openings perforated in a resistant material, for example where the resistant material is a film, e.g., a plastic film, and the openings are constituted by perforations through the film.
Various materials which constitute the resistant material from which the inner bag is fabricated will differ in their abilities to not substantially deteriorate for extended periods of time in the hot water. For example, the a~ove-noted paper materials will deteriorate much more rapidly than will, for example, fabrics made of synthetic yarns. This deterioration is not particularly critical since necessary rehydration times run only up to a few minutes, but in any event, the resistant material is preferably chosen so that it may be disposed in boiling water for up to one hour without substantial deterioration thereof to avoid difficulties occasioned by interruptions in baked goods preparation.
In one highly preferred embodiment, the inner bag material is fabricated from a film having perforations to provide the requisite porosity. In this embodiment the average pore diameter is less than about 2 mm. and more preferably is less than about 1 mm., although a pore diameter of less than about 0.5 mm. is preferred. On the other hand, usually there is no necessity to have pore sizes that are quite small and the average pore diameter will normally be greater than about O.l mm. and more usually greater than about O.~ mm., although these lower pore sizes are not narrowly criticaL.
The overall porosity of the container will, of course, vary with the pore size and number of pores. Since ~3~
the porosity of the container only affects the rate in which the water passes through the container, and since for most ordinary porous materials that rate will be more than necessary, the actual porosity of the container is not narrowly critical. However, commercially available porous films (polyethylene) normally have porosities of less than about 500 (by the modified ASTM air permeability method) and more uRually less than about 400, and these porosit.ies are quite satisfactory. On the other hand, these commercial films will normally have porosities of at least about 200, and more usually at least about 300 which is more than sufficient porosity. It should be fully appreciated, however, that the porosity i8 not critical and it is only nece~ary that there be sufficient porosity that enough water will pas~ through the container to hydrate the fruit or vegetable material in a reasonable time, e.g., from 30 second~ up to one hour. Beyond this the actual poro~ity is relatively immaterial. Thus, the poro~ity may vary from as great as that equal to an open netting or screening having openings ~ized ~ust small enough to contain the contained ingredients to as low a~ that equal to a water permeable plastic membrane, e.g., a foamed membrane.
Highly preferred for use herein i5 a perforated polyethylene material marketed under the trade name Vispore~. This material and its method of preparation are described in detail in U.S. Patent No's. 3,957,414, 3,966,383, 4,252,516, 4,317,792, 4,157,237, 4,~55,693,
Accordingly, the presen~ invention provides a packaged dry mix for baked goods, comprising: A. a first paclcaged portion comprising a first portion having 1. about 20 to 80% by weight of the dry mix of flour, 2. about 10 to 60% by weight of the dry mix of sugar, 3. about 1 to 15% by weight of the dry mix of shortening, 4. about 0.5 to 5% by weight of the dry mix of leavening; B. a second packaged portion, comprising about 5 to 35%
by weight of the dry mix of a second portion having a first ingredient wherein said second packaged portion includes a first inner bag containing the second portion fabricated from a porous, inert wet strong packaging material, and wherein the first ingredient is selected from the group consisting of dehydrated fruits, dehydrated garden vegetables, rolled oats, bran cereal, nuts and mixtures thereof.
The present packaged dry mixes contain a first conventionally packaged fraction comprising flour, sugar, shortening which can include emulsifiers, and leavening, and can also contain flavor and/or colorants. The dry mixes additionally comprise a second specially-packaged fraction. The second package comprises an inner pouch or bag containing the second portion and is fabricated from a water-porous, inert packaging material having wet strength. The packagc additionally includes an outer bag fabricated from an inert, moisture-impermeabLe packaging material.
The Eirst fraction comprises about 20 to ~0~ by weight of the dry mix of flour; about 10 to 60% sugar, about 1 to 15%
shortening (which can include about 1% to 5% of the shortening as emulsifiers), 0.5 to 5% leavening and 0.1 to 10% flavors and colorants.
The second fraction comprises about 5% to 35% of the total weight of the two fractions together and is comprised of nominally dry ingredients which can benefit by rehydration, selected from the group consisting of dehydrated fruits, dehydrated garden vegetables, rolled oats, bran cereal, nuts and mixtures thereof.
In its method aspect, the present invention relates to -1305~3 3a 22694-1471 methods for preparing baked goods of superior organoleptic properties as well as appearance. The present method inc]udes the novel step of rehydrating dried fruit or vegetables, conveniently during batter preparation, while in the inner pouch. The present method provides a surprising enhanced perceived convenience in preparation of superior baked goods.
DETAILED DESCRIPTION OF THE INVENTION
In its product aspect, the present invention relates to packaged dry mixes for baked goods such as cakes, muffins, brownies and the like, especially layer cakes. The dry mixes comprise a first fraction conventionally bagged and a second specialty fraction comprising dried fruit and/or vegetable ma~erial or other ingredients which can benefit from a rehydration step. In its method aspect, the present invention relates to methods for preparing baked goods from dry mixes involving rehydrating the dried fruit or vegetable material while still partially packaged.
Each of these dry mix fractions as well as finished baked good preparation and use are further described in detail below.
Throughout the specification and claims, percentages and ratios are by weight and temperatures in degrees Fahrenheit unless otherwise indicated.
A. Dry Mix Fraction A fir~t fraction for the present packaged dry mixes for baked good~ comprises a ull or partial formulation for the desired baked goods compri~ing conventional ingredients at conventional levels. At a minimum, such dry mixes typically comprise flour, sugar, shortening, leavening, flavor and coloring. Optionally, the dry mixes can further include salt, non~fat dry milk solids or other dairy products, dried eggs and bran. Broadly, useful concentrations include:
Inaredient Weigh~ %
Flour 20 to 80 Sugar 10 to 60 Shortening 1 to 15 Leavening 0.5 to 5.0 Flavor and Color 0.1 to 15 Salt 0.1 to 2.0 Non-fat dry milk solids 0.5 to 5 Egg solids 1 to 10 Specifically, for example, dry mixes for layer cakes, muffins, bars and quick breads, respectively, can comprise:
~.
~5~
Ingredient Weight ~/O
Layer Cake Muffins Bars ~uick Breads Flour 20 to 50 30 to 6~ 15 to 4U 40 to 80 Sugar 15 to 60 ~0 to 50 ~5 to 70 5 to 35 Shortening 1 to 15 5 to 2~ 1 to 15 ~ to 15 Leavening 0.5 to 3.0 1 to 4 0 to 1.5 ~.5 to 5.0 Flavor and Color 0.1 to 5.0 0.5 to 10 ~.1 to 15 0.5 to 10.0 Salt 0 to 2.0 0 to ~.0 0 to 2.0 0 to 2.0 NFDMS 0.5 to 5.0 0.5 to 5.0 0.5 to 5.0 1 to 10.
Egg solids 1 to 10.0 1 to 10.0 1 to 10.0 1 to 10.0 The food art is replete with formulations which are useful in the realization of such baked goods as lay~r cakes, muffins, quick breads, and bars (high density ~aked goods such as brownies). Similarly, the art is replete with various particular flours, sugars and shortenings (which typically include 1 to 5/0 of the shortenin~ as emulsifier, leavening systems and flavors. The skilled artisan will have no difficulty selecting various materials for formulation of desired dry mixes.
The shortenings which can be employed in the dry mixes of this invention include solid or plastic as well as liquid or semi-fluid glyceride shortenings derived from animal, vegetable, or marine fats and oils including synthetically prepared shortenings. These glycerides can contain saturated or unsaturated long chain acyl radicals having from about 12 to about 22 carbon atoms such as lauroyl, lauroyleoyl, myristoyl, myristoleoyl, palmitoyl, palmitoleoyl, stearoyl, oleoyl, linoleoyl, linolenoyl, arachidoyl, arachidonoyl, behenoyl, erucoyl, and the like and are generally obtained from edible oils and fats such a cottonseed oils, soybean oil, coconut oil, rapeseed oil, peanut oil, olive oil, palm oil, palm kernel oils, sunflower seed oil, wallflower oil, menhaden, herring, whale, pilchard oil, lard, tallow and the like. These glycerides can also contain in part one or two short chain acyl groups havin~
from about 2 to about 6 carbon atoms such as acetyl, propanoyl, butanoyl, valeryl, and caproylj they can be prepared by random or low temperature interesterification l~C`S'B~l reactions of fatty triglyceride-containing oils and fats such as interesterified or rearranged cottonseed oil and lard; and they can be otherwise formed by various organic synthesis.
The shortening can be of the so-called emulsified variety, containing up to 5~%, and more normally about lr/~ to about 5% by weight of one or more suitable emulsifiers. The partially esterified polyllydric components having surface active properties are examples of appropriate emulsifiers.
This class of emulsifiers includes among others mono- and diglycerides of fatty acids such as monostearin, monopalmitin or rapeseed monoglyceride, partial fatty acid esters of glycols, such as propylene glycol monostearate and monobèhenate; higher fatty acid esters of sugars, such as the partial palmitic and oleic esters of sucrose, and phosphoric ana sulfuric acid esters such as dodecyl glyceryl ether sulfate and monstearin phosphate. Other examples are the partial esters of hydroxycarboxylic acids such as lactic, citric and tartaric acids with polyhydric compounds, for example, glyceryl lactopalmitate, and the polyoxyethylene ethers of fatty esters of polyhydric alcohols, such as polyoxyethylene ether of sorbitan, monostearate or distearate. Fatty acids alone or esterified with a hydroxy carboxylic acid, e.g., stearyl-2-Lactylate, are also useful.
The selection of a chemical leavellin~ system from among those known in the art poses no problem for one skilled in the formation of culinary mixes. In general, such systems are composed of baking soda, e.g., sodium, potassium or ammonium bicarbonate, on the one hand, and one or more phosphates or other common baking acids on the other. Suitable baking acids include monocalcium phosphate, dicalcium phosphate, sodium acid pyrophosphate, potasslum acid tartrate, monosodium phosphate, sodium aluminum phosphate, and sodium aluminum sulfate, among others. The amount of soda and the selected acids are so balanced as to achieve a pH in the resultant batter of from about ~ to ~3~S13~
about 10. Frequently, provision of a slight excess of soda is advantageous so as to assure absence of unreacted acid or to compensate for the acid tendency of some batter ingredients.
The first dry mix fraction can be conventionally dry blended, and may be conventionally packaged inasmuch as it is relatively insensitive to moisture pickup during storage. The first fraction, for example, rnay be packaged in glassine bags, lined paper or polyethylene pouches or the like.
The first fraction can even optionally include about 0.1% to 20% of small pieces of dehydrated fruit and/or vegetable material. By "small" herein as used in reference to the dried fruit or vegetable material is meant to refer to material such that 90% passes through a U.S. No.
Standard Si~e screen.
The dry mix fraction typically can have an Aw ranging from about 0.30 to 0.55.
B. Dehydrated Fruit/Ve~etable Fraction The present dry mixes additionally comprise an essential second packaged portion. The second portion holds a fraction of the dry mix which is subjected to a separate, hydration step before being admixed Wit~l the first fraction's ingredients for batter formation.
The second fraction essentially comprises about 5 to 357O of the total weight of the two fractions tog~ther and is comprised of previously dehydrated fruit and/or vegetable pieces, preferably about 10Uh to 20%~ or other ingredients which can benefit from a rehydration step. Exemplary preferred fruits include apples, raisins, apricots, cherries, dates, blueberries, bananas, strawberries, peaches, pineapple, figs, coconut and mixtures thereof.
Exemplary dry vegetables include corm~on garden variety vegetables especially carrots, zucchini, pumpkin, sweet potatoes, yams and potatoes.
~3~
In one preferred embodiment, the second fraction additionally com2rises abcut 5 to 50~/O of nutmeats such as pecans, walnuts, almonds, peanuts, cashews and mixtures thereof.
The particle size of the dehydrated material can range on the smaller size such that 90/O are retained on a U.S. No. 20 Standard size sieve. While at the large end, even pieces as large a 9~70 retained on a No. 4 screen can be used. The precise size will depend on several factors including the particular material. For apple pieces, for example, it is preferred that the particle size be such that:
2~% remain on No . 4 U.S. Standard Size ~% remain on No. 6 U.S. Standard Sizej l~O~/o remain on No . 8 U.S. Standard Size;
For carrots, for example, it is preferred that the particle size be such that:
15~/o remain on No. 4 U.S. Standard Size 50~/O remain on No. 6 U.S. Standard Size 80V/o remain on No. 8 U.S. Standard Size It is immediately clear from the above given particle size ranges that the present dry mixes allow for the use of fruit and vegetable pieces considerably larger than previously i~lcorporated into dry mixes. ~mployment of large size pieces allows for the realization of finished baked goods with the aesthetic advantage that the fruit or vegetable material is readily visible. Nonetheless, the ~ieces are fully hydrated and thus are not the hard, undesirable partially hydrated pieces which could result were the baked goods prepared from mixes where pieces of similar particle size distribution were mixed with the first fraction ingredients in a single package.
The fruit and vegetable material should be sufficiently low in moisture expressed as water activity ("Aw") such as to avoid non-enzyamatic browning over normal distribution storage periods. Suitable Aw values can range 13~
from about 0.20 to 0.70. Bet~-er results in terms of tradeoff between cost and stability are obtained when the Aw ranges from about 0.40 to 0.60.
Since the Aw of typical cake mixes range from about 0.3~ to ~.55, it can be appreciated that were the dried material mixed with the ingredients comprising the first fraction that the relatively more moist fruit/vegetable material would release moisture to the other ingredients.
The moisture pickup tends to accelerate leavening loss as well as both flavor and color loss.
The inner bag holding the second fraction can be fabricated from any approved food ~ackaging material whlch is inert, porous and has wet strength. By "wet strength"
herein it is meant that the material will not disintegrate and will hold the packaged second fraction even after prolonged exposure to hot water, e.g., one hour exposure to 212F. water. Selection of suitable materials from among those known in the art poses no problems for one skilled in the packaging of foods.
The inner pouch physical structure is not critical and any shape or construction conveniently can be used. It has been found useful herein to use a vertical fin seal pouch which is a rectangular shaped pouch. Equipment for fabrication of such pouch construction is widely available from, for example, ~layssen Manufacturing Co. (Ultima Ilm).
The inner bag or pOUCIl Inus t be porous, as explained more fully hereinafter, and it must be closed when the contained ingredients are ready for disposing in water in batter preparation. In this sense, "closed" only means that the inner bag is continuous to the extent that the ingredients will not spill from the inner bag when immersed in the water.
With regard to porosity, the pores of the inner bag can be constituted by natural openings in the resistant material. For example, the resistant material may be a hot water resistant paper and t~e pores are constituted by the natural openings of the paper. The pores of the inner bag ~3~
can be constituted by openings fabricated into the resistant material, for example where the resistant material is a woven or non-woven fabric and the openings are constituted by the openings inherently produced in fabricating the fabric. Preferably, fabrics of this nature are composed of synthetic yarns, e.g., polyethylene, polypropylene, nylon, dacron and the like. In other embodiments, the pores of the container can be constituted by openings perforated in a resistant material, for example where the resistant material is a film, e.g., a plastic film, and the openings are constituted by perforations through the film.
Various materials which constitute the resistant material from which the inner bag is fabricated will differ in their abilities to not substantially deteriorate for extended periods of time in the hot water. For example, the a~ove-noted paper materials will deteriorate much more rapidly than will, for example, fabrics made of synthetic yarns. This deterioration is not particularly critical since necessary rehydration times run only up to a few minutes, but in any event, the resistant material is preferably chosen so that it may be disposed in boiling water for up to one hour without substantial deterioration thereof to avoid difficulties occasioned by interruptions in baked goods preparation.
In one highly preferred embodiment, the inner bag material is fabricated from a film having perforations to provide the requisite porosity. In this embodiment the average pore diameter is less than about 2 mm. and more preferably is less than about 1 mm., although a pore diameter of less than about 0.5 mm. is preferred. On the other hand, usually there is no necessity to have pore sizes that are quite small and the average pore diameter will normally be greater than about O.l mm. and more usually greater than about O.~ mm., although these lower pore sizes are not narrowly criticaL.
The overall porosity of the container will, of course, vary with the pore size and number of pores. Since ~3~
the porosity of the container only affects the rate in which the water passes through the container, and since for most ordinary porous materials that rate will be more than necessary, the actual porosity of the container is not narrowly critical. However, commercially available porous films (polyethylene) normally have porosities of less than about 500 (by the modified ASTM air permeability method) and more uRually less than about 400, and these porosit.ies are quite satisfactory. On the other hand, these commercial films will normally have porosities of at least about 200, and more usually at least about 300 which is more than sufficient porosity. It should be fully appreciated, however, that the porosity i8 not critical and it is only nece~ary that there be sufficient porosity that enough water will pas~ through the container to hydrate the fruit or vegetable material in a reasonable time, e.g., from 30 second~ up to one hour. Beyond this the actual poro~ity is relatively immaterial. Thus, the poro~ity may vary from as great as that equal to an open netting or screening having openings ~ized ~ust small enough to contain the contained ingredients to as low a~ that equal to a water permeable plastic membrane, e.g., a foamed membrane.
Highly preferred for use herein i5 a perforated polyethylene material marketed under the trade name Vispore~. This material and its method of preparation are described in detail in U.S. Patent No's. 3,957,414, 3,966,383, 4,252,516, 4,317,792, 4,157,237, 4,~55,693,
4,351,784 and 4,456,570. Generally, the material, before perforation, ranges in thickness from 1 mil to 2 mil and result~ from the co-extrusion of two grades of polyethylene.
After perforation, the "embossed thickness" ranges from about 8 to 20 mil. The film has about 300 to 5,000 holes/sq. in. with each hole about 5 to 30 mil, and preferably averaging about 20 mil.
In one highly preferred embodiment, the second packaged fraction fuxther includes an outer bag or pouch ,, !1~\.` .
~3~5239:~
housing the inner bag. The outer pouch is fabricated from any convenient food-grade, moisture-impermeable film, especially laminates, such as are available from high density polyethylene, polyproplylene, saran, polyester, and metallized polyester. The outer bag protects the fruit or vegetable material from moisture pickup and thus minimizes the degradation associated with such pickup. One laminated film found useful herein is comprised of a first layer comprisin~ a 48 gauge (i.e., 0.048 in.) polyester with both sides coated with polyvinylidene chloride (PVDC) extrusion laminated with 7-lb. low density polyethylene to a 1-1/2 mil low density polyethylene film manufactured by Guardian Packaging Co. The outer pouch construction also is not critical and any suitable constructed pouch can be used.
For example, a horizontal fin seal pouch construction can be used. Equipment for fabrication of such outer pouch construction also is widely available from Doboy Packagin~
Machinery, Inc., such as a Doboy Super Mustang~ and an FMC-WA-120~n horizontal Wrapper available from FMC Corp.
If desired, the outer pouch may also carry instructional graphics d~scribing the use of the two-pouch packaged second fraction.
In another embodiment, only a porous inner pouch is employed. In this embodiment, the moisture protection is provided to the fruit or vegetable material in an alternate manner. The material can, for example, be coated with a thin layer of a food coating material such as a fat, an emulsifier, edible shellac, and the like. The moisture protection can also be provided by packaging both the packaged first fraction and the porous bag containing the second fraction in a third container having a moisture/vapor barrier such as a foil-lined carton, a convolute canister or a metal can.
In another embodiment, fruit and/or vegetable p~eces which have had their total solids increased by the infusion of humectants such as glycerol and/or various sugars could be packaged in the two-pouch second fraction.
~3~5~
These infused ingredients with a shelf-life comparable to conventional dried fruits and vegetables could also benefit from immersion in water before addition to a batter. Such materials are described in U.S. 4,542,033 (issued Sep. 17, 1985 to Agarwala).
Method of Preparation The dry mixes of the present invention can be prepared by blending the essential and optional components together in such a conventional manner as to produce a free-flowing dry mix. In a preferred method of dry mix preparation, the flour, the sugar(s), the shortening, the leavening agent and any optional ingredients are blended in a ribbon blender for a period of about 8-20 minutes at a mix temperature below about 80~F. When a liquid oil is part of the ~hortening ingredient, then the oil is normally added during blending by means of an oil spray. Blending is continued after introduction of the oil until the mix is essentially lump-free, which can mean, for example, that only about 10~ to 15% by weight of the mix remains on a number 10 U.S. Standard sieve. Best results are obtained when the temperature of the mix after blending is below about 85F.
The mix is subsequently finished in a standard commercial finisher. Fini6her are devices or reducing shortening lump ~ize and for more intimately incorporating the shortening into a mix by impact mixing. Thus, finishing the mix in a finisher is highly preferred when the shortening component comprises a plastic shortening.
Commercially available finishers generally include an exposure on which are mounted rapidly rotating blades.
After fini~hing to in~ure reduction in lump count, smaller sized optional ingredients such as nuts and fruits are then blended into the mix. The present dry mixes are then packaged in a conventional manner in conventionally suitable containers which typically hold specific weights of the dry mix.
A
13~5~
DRY MIX GOMPOSITION USE
The present dry mixes are conveniently prepared into finished baked goods in conventional manner except for the additional step of hydrating the second fraction. The outer pouch, if employed, is first removed. Thereafter, the entire inner pouch with second fraction is immersed in water whether room temperature or above for at least 30 seconds, preferably about one minute or more. Conveniently, the first fraction can be formed into a batter by mixing the first fraction in a household electric mixer, for example, for two minutes on medium or high speed, after having added water or other aqueous liquid, optionally shortening, eggs or egg whites to the mixture while the first fraction is rehydrating. In addition to rehydrating in aqueous systems, the second fraction could be immersed in oil or other lipid-based materials to obtain a re-moisturizing effec~.
Thereafter, the second fraction is blended into the batter to form a loaded batter. The loaded batter is pour~d into a greased pan and baked, e.g., for 20 to 50 minutes at 350 to 425F.
While the present specially packaged fraction finds particular utility in the realization of superior baked goods, the present invention also contemplates other uses.
For example, in addition to the vegetable materiaL, other ingredients can be added, especially cereals such as rice and pasta which are usefully rehydrated. In these embodiments, the immersion times and temperatures can be adjusted as required. For example, with a mixture of dehydrated vegetables and pasta, the inner bag containing these ingredients can be immersed in hot water for 10 to 20 minutes to fully cook or rehydrate the materials. If desired, such as in the preparation of pasta salads, the cooked material can be immersed into a bath of cooling water while still in the inner bag to cool the materials.
Thereafter, the inner bag ~ay be opened and the contents then mixed with other ingredients, e.g., seasonings and dressings or sauces.
13~
The claims and specification describe the invention presented, and the terms that are employed in the claims draw their meaning from the use of such terms in the specification. Some terms employed in the prior art may be broader in meaning than specifically employed herein.
Whenever there is a question between the broader definition of such term as used in the prior art and the more specific use of the term herein, the more specific meaning is meant.
The following examples are offered to illustrate further but not to limit the invention disclosed herein.
A dry mix for baked goods of the present invention for an apple cake mix is prepared having the following formulation:
First Fractionl Weight ~/O
Cake Flour 40.00 Sugar 4~.81 Shortening 7.00 Dextrose 4.00 NFDMS 2.00 Leavening 1.94 Salt 0 75 Flavor 0.25 Color ~.15 Carboxymethyl Cellulose0.10 Second Fraction -Apple Chunks (0.30 Aw) Whole Raisins (0.60 Aw) 1. Aw 0.49 2. ~aving a particle size distribution such that 1~0% of the apple chunks remain on a U.S. No. 8 Screen ~ he first fraction is dry blended in conventional manner and packaged in a horizontal form/fill/seal pouch in 532 g. portions.
~3~
- lb -The second fraction is blended and is then packaged in 105 g portions in a first pouch fabricated from 1.75 mil.
mono-layer high/medium density polyethylene blend film with an average of 450 2~-mil. holes per square inch such as Vispore X-2723m manufactured by VisQueen'~ Film Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Rovema Model MVP 2~0 manu~actured by Rovema Corp. Thereafter, the inner pouch containing the apple chunks and raisins is packa~ed in an outer ~ouch fabricated from a lamination of ~8 ga. polyester (PV~C coated both sides)/7-lb. low density polyethylene 1-1/~ mil low density polyethylene film manufactured by Guardian Packaging Co. The film is fa'bricated into a horizontal fin seal pouch using an FMC WA-520~ horizontal wrapper available from fmc corp. the two pouches are then placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing an ap~le cake, the consumer first o~ens the outer pouch of the second fraction and immerses the inner pouch whole into a container of warm or hot water to allow rehydration of the apple pieces and raisins. Thereafter, the first fraction is mixed with e~gs, water and mixed to form a ~atter. The inner pouch is withdrawn from the wnter, opened and the rehydrated dry fruit material is added to form a loaded batter. The loaded batter is mixed at low speed to dis~erse the second fraction and the batter is then ~oured into a greased baking container and baked at 35~F. for ~0-35 minutes to form a finished baked cake. The finished cake is characterized by the enhanced moistness and taste of cakes containing fruit material that has been rehydrated to the extent that it does not compete with the other elements in the batter during mixing and baking. Additionally, both apple pieces and raisins are readily visi'ble in the cake body.
~ 17 -A dry mix for baked goods of the present invention for a carrot cake mix is prepared having the following formulation:
First Fractionl Weight ~/O
Cake Flour 38.05 Sugar 41.~5 Shortening 9.~0 Dextrose 4~00 NFDMS 2.00 Leavening 2. 05 Spices 1.~0 Salt 0. 85 Color 0.20 Carboxymethyl Cellulose 0.30 10() .
Second Fraction Carrot Shreds (~54 Aw) Whole Raisins (0.~ Aw) Walnut Pieces (0 n 65 Aw) 1. Aw 0~45 2. Having a particle size distribution of 80% of the dried carrot pieces remaining on a U.S. No.
8 S~andard Size sieve.
- The first fraction is dry blended in conventional manner and packaged in a vertical form/fill/seal pouch in 500 g. portions.
The second fraction is blended and is then packaged in 120 g portions in a first pouch fabricated from 1.~5 mil mono-layer high/medium density polyethylene blend film with an average of 1,400 11.5-mil holes per square inch such as Vispore X-3124~ manufactured by VisQueen~ Film Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Hayssen Ultima II~
manufactured by Hayssen Manufacturing Company. Thereafter, the inner pouch containing the carrot shreds, raisins and walnuts is packaged in an outer pouch fabricated from a lamination of 48 gauge polyester (PVDC coated both sides)/l-1/2 lb. adhesive/1-1/2 mil low density polyethylene film manufactured by Printpack, Inc. The film is fabricated into a horizontal seal fin pouch using a FMC WA-l20~ horizontal wrapper available from FMC Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing a carrot cake the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the carrot pieces and raisins. Thereafter, the first fraction is mixed with eggs, water and oil and mixed to form a battèr. Thè inner pouch is withdrawn from the water, opened and rehydrated dry fruit and vegetable material is added to form a loaded batter The loaded batter is mixèd at low speed to disperse the carrot pieces and raisins into the batter which is then poured into a greased 13 x 9 x 2 in.
rectangular container and baked at 350F. for 35-40 minutes to form a finished baked cake. The finished cake is characterized by the enhanced moistness of cakes containing fruit and vegetable material. Additionally, both carrot pieces and raisins are readily visible in the cake body.
A dry mix for b~ked goods of the presènt invention for an oatmeal m~lffin mix is prepared having the following formulation:
First Fraction Weight Flour - All-purpose baking43.36 flour having an average protein level of lOU/o Sugar 34.00 Shortening 12.0~
Dextrose 6.00 Leavening 1.74 Salt 0.80 Flavors & Seasonings 2.00 Color 0.10 100 . ()~
~3~
Second Fraction Rolled Oats (0.53 Aw)~
Whole Raisins (0.60 Aw) 1. Aw 0.40 2. Having a particle size distribution of 90% of the rolled oats remaining on a U.S. No. 8 Standard size sieve.
The fir6t fraction is dry blended in conventional manner and packaged in a horizontal form/fill/seal pouch in 260 g. portions.
The second fraction is blended and is then packaged in 125 g portions in a first pouch fabricated from 1.75 mil mono-layer high/medium density polyethylene blend film with an average of 324 24~mil holes per square inch such as Vispore X-6053~ manufactured by VisQueen~ Film Products, dlvision of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Triangle Pul~matic~
manufactured by Triangle Machinery Company. Thereafter, the inner pouch containing the rolled oats and raisins and walnuts is packaged in an outer pouch fabricated from a lamination of 48 ga. polyester (PVDC coated both sides)/7-lb. low density polyethylene/1-1/2 mil low density polyethylene film manufactured by Guardian Packaging Co.
The film is fabricated into a horizontal seal fin pouch using a FMC WA-522~ available from Doboy Packaging Machinery Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the prefient method for preparing an oatmeal muffin the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the rolled oat~ and raisins. Thereafter, the first fraction is mixed wlth one egg, and water and mixed to form a batter.
The inner pouch is withdrawn from the water, opened and the rehydrated dry vegetable and fruit material is added to form a loaded batter. The loaded batter is mixed by hand to blend the oats and raisins into the batter which is then poured into muffin cups, half full and baked at 400F. for ~\
13~513~
15-20 minutes to obtain finished baked muffins. The finished muffins are characterized by the enhanced moistness of muffins containing vegetable and fruit material.
Additionally, both oat pieces and raisins are readily visible in the muffins.
A dry mix ror baked goods of the present invention for raisin bran muffin mix is prepared having the following formulation:
First Fraction Weight %
All-purpose flour having an43.00 average protein level of 10~/o Sugar 30.17 Shortening 10.00 Dextrose 8.00 Leavening 1.98 Salt 0.70 Flavor 6.0 Color 0.15 1~)0 . 00 Second Fraction bran cereal (0.41 Aw) whole raisins (0.60 Aw) 1. Aw 0.43 2. Having a particle size distribution of 90~D of the bran cereal remaining on a U.S. No.
Standard size sieve.
lhe first fraction is dry blended in conventional manner and packaged in a vertical form/fill/seal pouch in 250 g. portions.
The second fraction is blended and is then packaged in 110 g portions in a first pouch fabricated from 1.75 mil mono-layer high/medium density polyethylene blend film with an average of 324 24-mil holes per square inch, such as Vispore X-2723~ manufactured by VisQueen~ Film Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Rovema Model MVP 220 manufacured by Rovema Corp. Thereafter, the inner pouch ~3~
containing the bran cereal and raisins is packaged in an outer pouch fabricated from a lamination of 48 gau~e polyester (PV~C coated both sides)/7-lb. low density polyethylene/l-l/2 mil low density polyethylene film manufactured by Guardian Packaging Co. The film is fabricated into a horizontal seal fin pouch using a FMC WA-120~ available from DoBoy Packaging Machinery Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparin~ a bran muffin the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the bran cereal and raisins. Thereafter, the first fraction is mixed with eggs, oil and water and mixed to ~orm a batter.
The inner pouch is withdrawn from the water, opened and the rehydrated dry cereal and fruit material is added to form a loaded batter. The loaded batter is mixed by hand to blend the cereal and raisins into the batter which is then poured into a muffin cup, half full and baked at 400F. for 18-22 minutes to obtain finished baked muffins. The finished muffin is characterized by the enhanced moistness and taste of muffins containing cereal and fruit that have been rehydrated to the extent that they do not compete with the other elements in the batter during mixing and baking.
A dry mix for baked goods of the present invention for a German Chocolate brownie mix is prepared having the following formulation;
First Fracti~nl Weight ~/O
Flour, All Purpose 26.52 Sugar 48.10 Shortening 9.60 Cocoa 8.65 Corn Syrup Solids 4.00 Dried Egg White 2.00 Leavening 0.30 Salt 0.50 Flavor 0.33 1~ . U(~
3. 3C~39~
Second Fraction Coconut Fla~es (0.55 Aw) Rolled Oats (0.53 Aw) l. Aw 0.39 2. Having a particle size distribution of 90/0 of the rolled oats remaining on a U.S. No. 8 Standard Size sieve.
The first fraction is dry blended in conventional manner and packaged in a horizontal form/fill/seal pouch in 600 g. portions.
The second fraction is blende~ and is then packaged in 90 g portions in a first pouch fabricated from 1.25 mil mono-layer high/medium density polyethylene blend film with an average of 1,400 11.5-mil holes per s~uare inch such as Vispore X-3124~ manufactured by Vis~ueen~ Eilm Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Triangle Pulsmatic manufactured by Triangle Package Machinery Corp.
Thereafter, the inner pouch containing the coconut flakes and rolled oats is packaged in an outer pouch fabricated from a lamination of 48 ga. polyester (PYDC coated both sides)l-1/2 lb. adhesive/1-1/2 mil low density polyethylene film manufacturecl by Printpack, Inc. The film is fabricated into a horizonta~ seal fin pouch using a ~oboy Super Mustang~ available from Do~oy Packaging Machinery Lnc. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing a brownie, the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the coconut shreds and rolled oats. Thereafter, the first fraction is mixed with eggs, oil and milk and mixed to form a batter.
The inner pouch is withdrawn from the water, opened and the rehydrated dry cereal and vegetable material is added to form a loaded batter. The loaded batter is mixed by hand to blend the cereal and coconut shreds into the batter which is then poured into a greased baking container ~3~
and baked at 350F. for 30 minutes to form a finished baked brownie. *he flnished brownie is characterizd by the enhanced moistness of brownies containing cereal and vegetable materials that have been rehydrated so as to not absorD moisture from the brownie batter. This results in a finished baked brownie with improved taste and texture. In addition, the oats and coconut pieces are readily visible in the finished brownie.
EXAMPL~ 6 A dry mix for baked goods of the present invention for a Hawaiian Quick Bread mix is prepared having the following formulation:
First Fraction1 Weight %
Flour, All Purpose 75.00 Sugar 14.10 NFMS 3.U0 ~ried Egg White 2.50 Shortening 2.~0 Leavening 1.80 Salt 0.80 Flavor 0.75 Color 0.05 " 100 . 00 Second ~raction Coconut Flakes (0.55 Aw) PineappLe Pieces2 (0.38 Aw) l. Aw 0.42 2. Having a particle size distribution of 80% of the pineapple pieces remaining on a U.S. No~
After perforation, the "embossed thickness" ranges from about 8 to 20 mil. The film has about 300 to 5,000 holes/sq. in. with each hole about 5 to 30 mil, and preferably averaging about 20 mil.
In one highly preferred embodiment, the second packaged fraction fuxther includes an outer bag or pouch ,, !1~\.` .
~3~5239:~
housing the inner bag. The outer pouch is fabricated from any convenient food-grade, moisture-impermeable film, especially laminates, such as are available from high density polyethylene, polyproplylene, saran, polyester, and metallized polyester. The outer bag protects the fruit or vegetable material from moisture pickup and thus minimizes the degradation associated with such pickup. One laminated film found useful herein is comprised of a first layer comprisin~ a 48 gauge (i.e., 0.048 in.) polyester with both sides coated with polyvinylidene chloride (PVDC) extrusion laminated with 7-lb. low density polyethylene to a 1-1/2 mil low density polyethylene film manufactured by Guardian Packaging Co. The outer pouch construction also is not critical and any suitable constructed pouch can be used.
For example, a horizontal fin seal pouch construction can be used. Equipment for fabrication of such outer pouch construction also is widely available from Doboy Packagin~
Machinery, Inc., such as a Doboy Super Mustang~ and an FMC-WA-120~n horizontal Wrapper available from FMC Corp.
If desired, the outer pouch may also carry instructional graphics d~scribing the use of the two-pouch packaged second fraction.
In another embodiment, only a porous inner pouch is employed. In this embodiment, the moisture protection is provided to the fruit or vegetable material in an alternate manner. The material can, for example, be coated with a thin layer of a food coating material such as a fat, an emulsifier, edible shellac, and the like. The moisture protection can also be provided by packaging both the packaged first fraction and the porous bag containing the second fraction in a third container having a moisture/vapor barrier such as a foil-lined carton, a convolute canister or a metal can.
In another embodiment, fruit and/or vegetable p~eces which have had their total solids increased by the infusion of humectants such as glycerol and/or various sugars could be packaged in the two-pouch second fraction.
~3~5~
These infused ingredients with a shelf-life comparable to conventional dried fruits and vegetables could also benefit from immersion in water before addition to a batter. Such materials are described in U.S. 4,542,033 (issued Sep. 17, 1985 to Agarwala).
Method of Preparation The dry mixes of the present invention can be prepared by blending the essential and optional components together in such a conventional manner as to produce a free-flowing dry mix. In a preferred method of dry mix preparation, the flour, the sugar(s), the shortening, the leavening agent and any optional ingredients are blended in a ribbon blender for a period of about 8-20 minutes at a mix temperature below about 80~F. When a liquid oil is part of the ~hortening ingredient, then the oil is normally added during blending by means of an oil spray. Blending is continued after introduction of the oil until the mix is essentially lump-free, which can mean, for example, that only about 10~ to 15% by weight of the mix remains on a number 10 U.S. Standard sieve. Best results are obtained when the temperature of the mix after blending is below about 85F.
The mix is subsequently finished in a standard commercial finisher. Fini6her are devices or reducing shortening lump ~ize and for more intimately incorporating the shortening into a mix by impact mixing. Thus, finishing the mix in a finisher is highly preferred when the shortening component comprises a plastic shortening.
Commercially available finishers generally include an exposure on which are mounted rapidly rotating blades.
After fini~hing to in~ure reduction in lump count, smaller sized optional ingredients such as nuts and fruits are then blended into the mix. The present dry mixes are then packaged in a conventional manner in conventionally suitable containers which typically hold specific weights of the dry mix.
A
13~5~
DRY MIX GOMPOSITION USE
The present dry mixes are conveniently prepared into finished baked goods in conventional manner except for the additional step of hydrating the second fraction. The outer pouch, if employed, is first removed. Thereafter, the entire inner pouch with second fraction is immersed in water whether room temperature or above for at least 30 seconds, preferably about one minute or more. Conveniently, the first fraction can be formed into a batter by mixing the first fraction in a household electric mixer, for example, for two minutes on medium or high speed, after having added water or other aqueous liquid, optionally shortening, eggs or egg whites to the mixture while the first fraction is rehydrating. In addition to rehydrating in aqueous systems, the second fraction could be immersed in oil or other lipid-based materials to obtain a re-moisturizing effec~.
Thereafter, the second fraction is blended into the batter to form a loaded batter. The loaded batter is pour~d into a greased pan and baked, e.g., for 20 to 50 minutes at 350 to 425F.
While the present specially packaged fraction finds particular utility in the realization of superior baked goods, the present invention also contemplates other uses.
For example, in addition to the vegetable materiaL, other ingredients can be added, especially cereals such as rice and pasta which are usefully rehydrated. In these embodiments, the immersion times and temperatures can be adjusted as required. For example, with a mixture of dehydrated vegetables and pasta, the inner bag containing these ingredients can be immersed in hot water for 10 to 20 minutes to fully cook or rehydrate the materials. If desired, such as in the preparation of pasta salads, the cooked material can be immersed into a bath of cooling water while still in the inner bag to cool the materials.
Thereafter, the inner bag ~ay be opened and the contents then mixed with other ingredients, e.g., seasonings and dressings or sauces.
13~
The claims and specification describe the invention presented, and the terms that are employed in the claims draw their meaning from the use of such terms in the specification. Some terms employed in the prior art may be broader in meaning than specifically employed herein.
Whenever there is a question between the broader definition of such term as used in the prior art and the more specific use of the term herein, the more specific meaning is meant.
The following examples are offered to illustrate further but not to limit the invention disclosed herein.
A dry mix for baked goods of the present invention for an apple cake mix is prepared having the following formulation:
First Fractionl Weight ~/O
Cake Flour 40.00 Sugar 4~.81 Shortening 7.00 Dextrose 4.00 NFDMS 2.00 Leavening 1.94 Salt 0 75 Flavor 0.25 Color ~.15 Carboxymethyl Cellulose0.10 Second Fraction -Apple Chunks (0.30 Aw) Whole Raisins (0.60 Aw) 1. Aw 0.49 2. ~aving a particle size distribution such that 1~0% of the apple chunks remain on a U.S. No. 8 Screen ~ he first fraction is dry blended in conventional manner and packaged in a horizontal form/fill/seal pouch in 532 g. portions.
~3~
- lb -The second fraction is blended and is then packaged in 105 g portions in a first pouch fabricated from 1.75 mil.
mono-layer high/medium density polyethylene blend film with an average of 450 2~-mil. holes per square inch such as Vispore X-2723m manufactured by VisQueen'~ Film Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Rovema Model MVP 2~0 manu~actured by Rovema Corp. Thereafter, the inner pouch containing the apple chunks and raisins is packa~ed in an outer ~ouch fabricated from a lamination of ~8 ga. polyester (PV~C coated both sides)/7-lb. low density polyethylene 1-1/~ mil low density polyethylene film manufactured by Guardian Packaging Co. The film is fa'bricated into a horizontal fin seal pouch using an FMC WA-520~ horizontal wrapper available from fmc corp. the two pouches are then placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing an ap~le cake, the consumer first o~ens the outer pouch of the second fraction and immerses the inner pouch whole into a container of warm or hot water to allow rehydration of the apple pieces and raisins. Thereafter, the first fraction is mixed with e~gs, water and mixed to form a ~atter. The inner pouch is withdrawn from the wnter, opened and the rehydrated dry fruit material is added to form a loaded batter. The loaded batter is mixed at low speed to dis~erse the second fraction and the batter is then ~oured into a greased baking container and baked at 35~F. for ~0-35 minutes to form a finished baked cake. The finished cake is characterized by the enhanced moistness and taste of cakes containing fruit material that has been rehydrated to the extent that it does not compete with the other elements in the batter during mixing and baking. Additionally, both apple pieces and raisins are readily visi'ble in the cake body.
~ 17 -A dry mix for baked goods of the present invention for a carrot cake mix is prepared having the following formulation:
First Fractionl Weight ~/O
Cake Flour 38.05 Sugar 41.~5 Shortening 9.~0 Dextrose 4~00 NFDMS 2.00 Leavening 2. 05 Spices 1.~0 Salt 0. 85 Color 0.20 Carboxymethyl Cellulose 0.30 10() .
Second Fraction Carrot Shreds (~54 Aw) Whole Raisins (0.~ Aw) Walnut Pieces (0 n 65 Aw) 1. Aw 0~45 2. Having a particle size distribution of 80% of the dried carrot pieces remaining on a U.S. No.
8 S~andard Size sieve.
- The first fraction is dry blended in conventional manner and packaged in a vertical form/fill/seal pouch in 500 g. portions.
The second fraction is blended and is then packaged in 120 g portions in a first pouch fabricated from 1.~5 mil mono-layer high/medium density polyethylene blend film with an average of 1,400 11.5-mil holes per square inch such as Vispore X-3124~ manufactured by VisQueen~ Film Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Hayssen Ultima II~
manufactured by Hayssen Manufacturing Company. Thereafter, the inner pouch containing the carrot shreds, raisins and walnuts is packaged in an outer pouch fabricated from a lamination of 48 gauge polyester (PVDC coated both sides)/l-1/2 lb. adhesive/1-1/2 mil low density polyethylene film manufactured by Printpack, Inc. The film is fabricated into a horizontal seal fin pouch using a FMC WA-l20~ horizontal wrapper available from FMC Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing a carrot cake the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the carrot pieces and raisins. Thereafter, the first fraction is mixed with eggs, water and oil and mixed to form a battèr. Thè inner pouch is withdrawn from the water, opened and rehydrated dry fruit and vegetable material is added to form a loaded batter The loaded batter is mixèd at low speed to disperse the carrot pieces and raisins into the batter which is then poured into a greased 13 x 9 x 2 in.
rectangular container and baked at 350F. for 35-40 minutes to form a finished baked cake. The finished cake is characterized by the enhanced moistness of cakes containing fruit and vegetable material. Additionally, both carrot pieces and raisins are readily visible in the cake body.
A dry mix for b~ked goods of the presènt invention for an oatmeal m~lffin mix is prepared having the following formulation:
First Fraction Weight Flour - All-purpose baking43.36 flour having an average protein level of lOU/o Sugar 34.00 Shortening 12.0~
Dextrose 6.00 Leavening 1.74 Salt 0.80 Flavors & Seasonings 2.00 Color 0.10 100 . ()~
~3~
Second Fraction Rolled Oats (0.53 Aw)~
Whole Raisins (0.60 Aw) 1. Aw 0.40 2. Having a particle size distribution of 90% of the rolled oats remaining on a U.S. No. 8 Standard size sieve.
The fir6t fraction is dry blended in conventional manner and packaged in a horizontal form/fill/seal pouch in 260 g. portions.
The second fraction is blended and is then packaged in 125 g portions in a first pouch fabricated from 1.75 mil mono-layer high/medium density polyethylene blend film with an average of 324 24~mil holes per square inch such as Vispore X-6053~ manufactured by VisQueen~ Film Products, dlvision of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Triangle Pul~matic~
manufactured by Triangle Machinery Company. Thereafter, the inner pouch containing the rolled oats and raisins and walnuts is packaged in an outer pouch fabricated from a lamination of 48 ga. polyester (PVDC coated both sides)/7-lb. low density polyethylene/1-1/2 mil low density polyethylene film manufactured by Guardian Packaging Co.
The film is fabricated into a horizontal seal fin pouch using a FMC WA-522~ available from Doboy Packaging Machinery Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the prefient method for preparing an oatmeal muffin the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the rolled oat~ and raisins. Thereafter, the first fraction is mixed wlth one egg, and water and mixed to form a batter.
The inner pouch is withdrawn from the water, opened and the rehydrated dry vegetable and fruit material is added to form a loaded batter. The loaded batter is mixed by hand to blend the oats and raisins into the batter which is then poured into muffin cups, half full and baked at 400F. for ~\
13~513~
15-20 minutes to obtain finished baked muffins. The finished muffins are characterized by the enhanced moistness of muffins containing vegetable and fruit material.
Additionally, both oat pieces and raisins are readily visible in the muffins.
A dry mix ror baked goods of the present invention for raisin bran muffin mix is prepared having the following formulation:
First Fraction Weight %
All-purpose flour having an43.00 average protein level of 10~/o Sugar 30.17 Shortening 10.00 Dextrose 8.00 Leavening 1.98 Salt 0.70 Flavor 6.0 Color 0.15 1~)0 . 00 Second Fraction bran cereal (0.41 Aw) whole raisins (0.60 Aw) 1. Aw 0.43 2. Having a particle size distribution of 90~D of the bran cereal remaining on a U.S. No.
Standard size sieve.
lhe first fraction is dry blended in conventional manner and packaged in a vertical form/fill/seal pouch in 250 g. portions.
The second fraction is blended and is then packaged in 110 g portions in a first pouch fabricated from 1.75 mil mono-layer high/medium density polyethylene blend film with an average of 324 24-mil holes per square inch, such as Vispore X-2723~ manufactured by VisQueen~ Film Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Rovema Model MVP 220 manufacured by Rovema Corp. Thereafter, the inner pouch ~3~
containing the bran cereal and raisins is packaged in an outer pouch fabricated from a lamination of 48 gau~e polyester (PV~C coated both sides)/7-lb. low density polyethylene/l-l/2 mil low density polyethylene film manufactured by Guardian Packaging Co. The film is fabricated into a horizontal seal fin pouch using a FMC WA-120~ available from DoBoy Packaging Machinery Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparin~ a bran muffin the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the bran cereal and raisins. Thereafter, the first fraction is mixed with eggs, oil and water and mixed to ~orm a batter.
The inner pouch is withdrawn from the water, opened and the rehydrated dry cereal and fruit material is added to form a loaded batter. The loaded batter is mixed by hand to blend the cereal and raisins into the batter which is then poured into a muffin cup, half full and baked at 400F. for 18-22 minutes to obtain finished baked muffins. The finished muffin is characterized by the enhanced moistness and taste of muffins containing cereal and fruit that have been rehydrated to the extent that they do not compete with the other elements in the batter during mixing and baking.
A dry mix for baked goods of the present invention for a German Chocolate brownie mix is prepared having the following formulation;
First Fracti~nl Weight ~/O
Flour, All Purpose 26.52 Sugar 48.10 Shortening 9.60 Cocoa 8.65 Corn Syrup Solids 4.00 Dried Egg White 2.00 Leavening 0.30 Salt 0.50 Flavor 0.33 1~ . U(~
3. 3C~39~
Second Fraction Coconut Fla~es (0.55 Aw) Rolled Oats (0.53 Aw) l. Aw 0.39 2. Having a particle size distribution of 90/0 of the rolled oats remaining on a U.S. No. 8 Standard Size sieve.
The first fraction is dry blended in conventional manner and packaged in a horizontal form/fill/seal pouch in 600 g. portions.
The second fraction is blende~ and is then packaged in 90 g portions in a first pouch fabricated from 1.25 mil mono-layer high/medium density polyethylene blend film with an average of 1,400 11.5-mil holes per s~uare inch such as Vispore X-3124~ manufactured by Vis~ueen~ Eilm Products, division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Triangle Pulsmatic manufactured by Triangle Package Machinery Corp.
Thereafter, the inner pouch containing the coconut flakes and rolled oats is packaged in an outer pouch fabricated from a lamination of 48 ga. polyester (PYDC coated both sides)l-1/2 lb. adhesive/1-1/2 mil low density polyethylene film manufacturecl by Printpack, Inc. The film is fabricated into a horizonta~ seal fin pouch using a ~oboy Super Mustang~ available from Do~oy Packaging Machinery Lnc. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing a brownie, the consumer first immerses the second fraction into a container of warm or hot water to allow rehydration of the coconut shreds and rolled oats. Thereafter, the first fraction is mixed with eggs, oil and milk and mixed to form a batter.
The inner pouch is withdrawn from the water, opened and the rehydrated dry cereal and vegetable material is added to form a loaded batter. The loaded batter is mixed by hand to blend the cereal and coconut shreds into the batter which is then poured into a greased baking container ~3~
and baked at 350F. for 30 minutes to form a finished baked brownie. *he flnished brownie is characterizd by the enhanced moistness of brownies containing cereal and vegetable materials that have been rehydrated so as to not absorD moisture from the brownie batter. This results in a finished baked brownie with improved taste and texture. In addition, the oats and coconut pieces are readily visible in the finished brownie.
EXAMPL~ 6 A dry mix for baked goods of the present invention for a Hawaiian Quick Bread mix is prepared having the following formulation:
First Fraction1 Weight %
Flour, All Purpose 75.00 Sugar 14.10 NFMS 3.U0 ~ried Egg White 2.50 Shortening 2.~0 Leavening 1.80 Salt 0.80 Flavor 0.75 Color 0.05 " 100 . 00 Second ~raction Coconut Flakes (0.55 Aw) PineappLe Pieces2 (0.38 Aw) l. Aw 0.42 2. Having a particle size distribution of 80% of the pineapple pieces remaining on a U.S. No~
5.6 mm screen.
The first fraction is dry blended in conventional manner and packaged in a vertical form/fill/seal pouch in 425 g. portions.
The second fraction is blended and is then packa~ed in 80 g portions in a first pouch fabricated from 1.75 mil mono-layer high/medium density ~olyethylene blend film with an average of ~25 24-mil holes per square inch such as Vispore X-60S3~ manufactured by VisQueen~ Film Products, ~3~5~
division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Hayssen Ultima II~
manufactured by Hayssen Manufacturing Co. Thereafter, the inner pouch containing the coconut flakes and pineapple pieces is packaged in an outer pouch fabricated from a lamination of 48 gauge polyester (PVDC coated ~oth sides)l-1/2 lb. adhesive/1-1/2 mil low density poly~thylene film manufactured by Printpack, Inc. The film is fabricated into a horizontal seal fin pouch using a FMC WA-520~ available from FMC Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing a quick br~ad the consumer first immerses the second fraction into a container of warm or hot wster to allow partial rehydration of the coconut shreds and pineapple pieces. Thereafter, the first fraction is mixed with eggs and water to form a batter. The inner pouch is withdrawn from the water, opened and the rehydrated dry fruit and vegetable material is added to form a loaded batter. The loaded batter is mixed to disperse the coconut and pineapple pieces into the batter which is then poured into a greased 8 x 4 in. loaf pan an~
baked at 350F. for 45-55 minutes to form a finished baked quick bread. The finished quick bread is characterized by the enhanced moistness of baked goods containing fruit material. Additionally, both pineapple and coconut pieces are readily visible in the quick bread.
The first fraction is dry blended in conventional manner and packaged in a vertical form/fill/seal pouch in 425 g. portions.
The second fraction is blended and is then packa~ed in 80 g portions in a first pouch fabricated from 1.75 mil mono-layer high/medium density ~olyethylene blend film with an average of ~25 24-mil holes per square inch such as Vispore X-60S3~ manufactured by VisQueen~ Film Products, ~3~5~
division of Ethyl Corp. The film is fabricated into a vertical seal fin pouch using a Hayssen Ultima II~
manufactured by Hayssen Manufacturing Co. Thereafter, the inner pouch containing the coconut flakes and pineapple pieces is packaged in an outer pouch fabricated from a lamination of 48 gauge polyester (PVDC coated ~oth sides)l-1/2 lb. adhesive/1-1/2 mil low density poly~thylene film manufactured by Printpack, Inc. The film is fabricated into a horizontal seal fin pouch using a FMC WA-520~ available from FMC Corp. The two pouches are then both placed into a single paperboard box for conventional distribution and sale.
In the present method for preparing a quick br~ad the consumer first immerses the second fraction into a container of warm or hot wster to allow partial rehydration of the coconut shreds and pineapple pieces. Thereafter, the first fraction is mixed with eggs and water to form a batter. The inner pouch is withdrawn from the water, opened and the rehydrated dry fruit and vegetable material is added to form a loaded batter. The loaded batter is mixed to disperse the coconut and pineapple pieces into the batter which is then poured into a greased 8 x 4 in. loaf pan an~
baked at 350F. for 45-55 minutes to form a finished baked quick bread. The finished quick bread is characterized by the enhanced moistness of baked goods containing fruit material. Additionally, both pineapple and coconut pieces are readily visible in the quick bread.
Claims (4)
1. A packaged dry mix for baked goods, comprising:
A. a first packaged portion comprising a first portion having 1. about 20 to 80% by weight of the dry mix of flour, 2. about 10 to 60% by weight of the dry mix of sugar, 3. about 1 to 15% by weight of the dry mix of shortening, 4. about 0.5 to 5% by weight of the dry mix of leavening.
B. a second packaged portion, comprising about 5 to 35% by weight of the dry mix of a second portion having a first ingredient wherein said second packaged portion includes a first inner bag containing the second portion fabricated from a porous, inert wet strong packaging material, and wherein the first ingredient is selected from the group consisting of dehydrated fruits, dehydrated garden vegetables, rolled oats, bran cereal, nuts and mixtures thereof.
2. The dry mix of Claim 1 wherein the first ingredient is remoisturizable by aqueous or lipid media.
3. The dry mix of claim 2 wherein the first ingredient is remoisturizable by aqueous media.
4. The dry mix of Claim 1 wherein the first ingredient is selected from the group consisting of dehydrated fruits, dehydrated garden vegetables, nuts and mixtures thereof.
5. The dry mix of Claim 3 wherein the second package portion additionally comprises a second dehydrated ingredient.
6. The dry mix of Claim 5 wherein the first ingredient is a fruit selected from the group consisting of apples, raisins, apricots, cherries, dates, blueberries, bananas, strawberries, peaches, pineapple, figs and coconut.
7. The dry mix of Claim 6 wherein the second ingredient is selected from the group consisting of dehydrated fruit pieces, dehydrated garden vegetable pieces, cereal grains and nuts.
8. The dry mix of Claim 7 wherein the dehydrated fruit pieces are fabricated fruit pieces from smaller fruit materials.
9. The dry mix of Claim 7 wherein the second packaged portion has a water activity of about 0.2 to 0.7 and wherein the first dehydrated ingredient has a particle size distribution ranging as much as 90% are retained on a U.S. No. 20 Standard size sieve to as much as 90%
are retained on a U.S. No. 4 Standard size sieve.
10. The dry mix of Claim 9 wherein the first packaged portion additionally comprises about 0.1% to 20% of small pieces of dehydrated fruit and/or vegetable material.
11. The dry mix of Claim 10 wherein the second packaged portion additionally comprises a second outer bag containing the inner bag fabricated from an inert, moisture impermeable packaging material.
12. The dry mix of Claim 11 wherein the second packaged portion comprises about 10% to 20% by weight of the dry mix.
13. The dry mix of Claim 13 wherein the first portion has water activity of about 0.3 to 0.55 and the second portion has a water activity of about 0.4 to 0.6.
14. The dry mix of Claim 13 wherein the second dehydrated ingredient is a vegetable.
15. The dry mix of Claim 14 wherein the first and second dehydrated ingredients are each coated with an edible water resistant coating.
16. The dry mix of Claim 15 wherein the first portion comprises about 20% to 50% by weight of flour, about 15% to 60% by weight of sugar, about 1% to 15% by weight of shortening, about 0.5% to 3% by weight of leavening, about 0.1% to 5% by weight of flavor and colorants, about 0.1% to 2% by weight of salt, about 0.1% to 5% by weight of non-fat dry milk solids, and about 1% to 10% by weight of egg solids.
17. The dry mix of Claim 10 wherein the first portion comprises about 30% to 60% by weight of flour, about 20% to 50% by weight of sugar, about 5% to 20% by weight of shortening, about 1% to 4% by weight of leavening, about 0.5% to 10% by weight of flavor and colorants, about 0% to 2.0% by weight of salt, about 0.5% to 5.0% by weight of non-fat dry milk solids, and about 1% to 10% by weight of egg solids.
18. The dry mix of Claim 10 wherein the first portion comprises about 15% to 40% by weight of flour, about 25% to 70% by weight of sugar, about 1% to 1.5% by weight of shortening, about 0% to 1.5% by weight of leavening, about 0.1% to 15% by weight of flavor and colorants, about 0% to 2.0% by weight of salt, about 0.5% to 5% by weight of non-fat dry milk solids, and about 1% to 10% by weight of egg solids.
19. The dry mix of Claim 10 wherein the first portion comprises about 40% to 80% by weight of flour, about 5% to 35% by weight of sugar, about 0% to 15% by weight of shortening, about 0.5% to 5% by weight of leavening, about 0.5% to 10% by weight of flavor and colorants, about 0% to 2% by weight of salt, about 1% to 10% by weight of non-fat dry milk solids, and about 1% to 10% by weight of egg solids.
20. A method for preparing a baked good comprising the steps of providing a packaged dry mix, having A. a first packaged portion comprising a first portion having
1. about 20 to 80% by weight of the dry mix of flour,
2. about 10 to 60% by weight of the dry mix of sugar,
3. about 1 to 15% by weight of the dry mix of shortening,
4. about 0.5 to 5% by weight of the dry mix of leavening.
B. a second packaged portion comprising about 5 to 35% by weight of the dry mix of a second portion having a first dehydrated ingredient wherein said second packaged portion includes a first inner bag containing the second portion fabricted from a porous, inert wet strong packaging material, a second outer bag containing said inner bag fabricated from an inert, moisture impermeable packaging material, removing the second outer bag, immersing the inner bag in water to rehydrate the second portion to form rehydrated ingredients, mixing the first portion with liquids to form a batter, opening the inner bag, adding the rehydrated ingredients to the batter, and baking the batter in a baking container at 300° to 450°F. for 20 to 50 minutes to form a finished baked good.
B. a second packaged portion comprising about 5 to 35% by weight of the dry mix of a second portion having a first dehydrated ingredient wherein said second packaged portion includes a first inner bag containing the second portion fabricted from a porous, inert wet strong packaging material, a second outer bag containing said inner bag fabricated from an inert, moisture impermeable packaging material, removing the second outer bag, immersing the inner bag in water to rehydrate the second portion to form rehydrated ingredients, mixing the first portion with liquids to form a batter, opening the inner bag, adding the rehydrated ingredients to the batter, and baking the batter in a baking container at 300° to 450°F. for 20 to 50 minutes to form a finished baked good.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US77328985A | 1985-09-06 | 1985-09-06 | |
| US773,289 | 1985-09-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1305891C true CA1305891C (en) | 1992-08-04 |
Family
ID=25097777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000517528A Expired - Lifetime CA1305891C (en) | 1985-09-06 | 1986-09-05 | Dry-mix for baked goods with pouched dried ingredients |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1305891C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10492500B1 (en) | 2018-08-31 | 2019-12-03 | Samuel Siwak | Dispensing baked good container assembly and method |
| CN112998070A (en) * | 2021-04-26 | 2021-06-22 | 路国廷 | Instant food and its making method |
-
1986
- 1986-09-05 CA CA000517528A patent/CA1305891C/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10492500B1 (en) | 2018-08-31 | 2019-12-03 | Samuel Siwak | Dispensing baked good container assembly and method |
| US10869486B2 (en) | 2018-08-31 | 2020-12-22 | Samuel Siwak | Dispensing baked good container assembly and method |
| CN112998070A (en) * | 2021-04-26 | 2021-06-22 | 路国廷 | Instant food and its making method |
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