Refrigerated batter products and method for preparing same

Claim 1

The batter according to claim 1 wherein said farinaceous material provides a flour-protein content between about 5 and about 20 percent of the total farinaceous weight.

Claim 13

A method for preparing batters suitable for distribution in a pressurized container, said method comprising the steps of: A. providing a batter comprised of a uniform blend of: a. 100 parts by weight farinaceous material; b. from 50 to 200 parts by weight water; c. from about three to about 50 parts by weight of an edible humectant; d. from about 0.02 to about 25 parts by weight of a polysaccharide hydrophilic film forming agent; and, e. from about 0.7 to about 7.0 parts by weight chemical-leavening composition comprised of at least one leavening base and at least one leavening acid with at least 10 percent by weight but less than 30 percent by weight of the total chemical-leavening acid being capable of reacting with said batter leavening base in 60 minutes at a temperature of 60* F. and 760 millimeters pressure, the total amount of leavening acid being characterized as providing at least 0.0003 moles of carbon dioxide in 60 minutes when said acid is reacted with stoichiometric amounts of sodium bicarbonate at 60* F. and 760 millimeters pressure, said batter being further characterized as having a sufficient amount of polysaccharide hydrophilic film former in combination with the other batter ingredients to provide a batter having an ''''S-value'''' between 10 millimeters and 60 millimeters when 400 grams of said batter containing all of the batter ingredients excepting chemical-leavening composition is aerated in a 6-inch standard mixing bowl with a standard household mixer operated at 550 r.p.m. for 3 minutes at 20* C. with said batter exhibiting a maximum change in ''''S-value'''' readings no greater than 25 percent when ''''S'''' readings for said batter are determined at 15, 45, 140 and 180 minutes after said batter has been aerated and said edible humectant is sufficient to provide a batter having a water activity ranging from about 0.80 to 0.94. B. placing and sealing said batter in a container having exhaust venting means to permit the egression of gas therefrom. C. subjecting the batter sealed within said container to a temperature and for a period of time sufficient to enable at least 10 percent by weight but less than 30 percent by weight of the leavening composition provided within said batter to generate carbon dioxide whereby said batter expands and is confined within said container and thereby sealing said container from further egression of gas therefrom. D. storing said container with said expanded batter therein at a temperature of less than 50* F. and thereby maintaining the internal can pressure from about 10 p.s.i. to about 25 p.s.i.