US4154863A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Intermediate moisture, ready-to-use, frozen foods
Assignee: Rich Products Corp
•
Filing: 1978-01-24
•
Granted: 1979-05-15
•
Expires: 1998-01-24
Abstract
Abstract Microbiologically stable flour based batters which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content.
Inventors
- 👤 Marvin L. Kahn
- 👤 Kuttikandathil E. Eapen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 17:46
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/04; A21D10/045; A23; A23B; A23B2/00; A23C; A23C11/00; A23C11/02; A23C11/10; A23C11/103; A23F; A23F3/00; A23F3/16; A23F3/163; A23G; A23G9/00; A23G9/32; A23G9/34; A23L; A23L11/00; A23L11/60; A23L11/65; A23L17/00; A23L17/50; A23L27/00; A23L27/10; A23L33/00; A23L33/10; A23L33/115; A23L9/00; A23L9/10; A23L9/12; A23L9/20; A23P; A23P30/00; A23P30/40; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 54
Claim 1
Independent Claim
112 words
A microbiologically stable flour-based batter food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 2
Dependent Claim
112 words
A microbiologically stable flour-based batter food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 3
Dependent Claim
21 words
The product of claim 1 wherein the fat content comprises a polyunsaturated to saturated fat ratio (P/S) of about from 0.38-0.74.
Claim 4
Dependent Claim
17 words
The product of claim 1 which contains sugar in a ratio to water of about from 1-1.5:1.
Claim 5
Dependent Claim
20 words
The product of claim 3 in which the fructose comprises about from 10 to 65% of the total sugar content.
Claim 6
Dependent Claim
23 words
The product of claim 4 in which the amount of dextrose plus fructose is at least 75% based on the total sugar content.
Claim 7
Dependent Claim
114 words
A microbiologically stable cake batter, comprising about from 20 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the amount of fructose is about from 10 to 40% based on the sugar content and the product is spoonable at about 10° F.
Claim 8
Dependent Claim
114 words
A microbiologically stable cake batter, comprising about from 20 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the amount of fructose is about from 10 to 40% based on the sugar content and the product is spoonable at about 10° F.
Claim 9
Dependent Claim
9 words
A cake baked from the batter of claim 6.
Claim 10
Dependent Claim
19 words
The product of claim 7 which has a penetrometer value of at least 6 mm at about 0° F.
Claim 11
Dependent Claim
116 words
The product of claim 7 which has a topping and/or filling comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 12
Dependent Claim
15 words
The product of claim 6 comprising from about 0.5 to 5% of a polyhydric alcohol.
Claim 13
Dependent Claim
149 words
The product of claim 6 having as a topping and/or filling a microbiologically stable butter cream product comprising about from 25 to 45% water, sugar in a ratio to water of about from 1-1.5:1, and about from 10 to 30% fat, minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fructose is about from 15 to 65% based on the sugar content and the amount of dextrose is at least about 50% based upon the remaining total sugar content, the amount of fat is less than the amount of water and water soluble liquid phase, and the fat content comprises about from 10 to 60% unsaturated fat wherein the foregoing ingredients are adapted to provide a product which will flow at about 10° F.
Claim 14
Dependent Claim
129 words
The product of claim 6 having as a topping and/or filling microbiologically stable whipped cream comprising about from 25 to 45% water, sugar in a ratio to water of about from 1:1 to 1.5:1, and about from 10 to 30% fat, minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fructose is about from 15 to 65% based on the sugar content and the amount of dextrose is at least about 50% based upon the remaining sugar content, and the fat content includes about 40 to 60% unsaturated fat, wherein the foregoing ingredients are adapted to provide a flowable product at about 10° F.
Claim 15
Dependent Claim
142 words
The product of claim 6 having as a topping and/or filling a microbiologically stable low-fat whipped cream comprising about from 25 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 10 to 15% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the amount of fructose is about from 15 to 65% based on the sugar content, the fat content includes at least 10% unsaturated fat, and the foregoing ingredients are adapted to provide a product which is spoonable at about 10° F.
Claim 16
Dependent Claim
108 words
A microbiologically stable pancake batter, comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, about from 10 to 40% fructose based on the total sugar content and about from 50 to 100% dextrose based on the remainder of the sugar, and wherein the product is spoonable at about 10° F.
Claim 17
Dependent Claim
108 words
A microbiologically stable pancake batter, comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, about from 10 to 40% fructose based on the total sugar content and about from 50 to 100% dextrose based on the remainder of the sugar, and wherein the product is spoonable at about 10° F.
Claim 18
Dependent Claim
20 words
A pancake or waffle made from the batter of claim 14, and having a penetrometer reading above about 4 mm.
Claim 19
Dependent Claim
110 words
A microbiologically stable donut batter, comprising about 30 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, about from 10 to 40% fructose based upon the total sugar content, and wherein the product is spoonable at about 10° F.
Claim 20
Dependent Claim
110 words
A microbiologically stable donut batter, comprising about 30 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, about from 10 to 40% fructose based upon the total sugar content, and wherein the product is spoonable at about 10° F.
Claim 21
Dependent Claim
9 words
A donut made from the batter of claim 16.
Claim 22
Dependent Claim
116 words
The donut of claim 17 which has a topping and/or filling comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 23
Independent Claim
109 words
The method of making a microbiologically stable flour-based batter food product which is spoonable at freezer temperatures which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose; pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 24
Independent Claim
109 words
The method of making a microbiologically stable flour-based batter food product which is spoonable at freezer temperatures which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose; pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 25
Independent Claim
129 words
The method of making a microbiologically stable cake batter which is spoonable at freezer temperatures which comprises mixing together about from 20 to 40% water, sugarin a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based on the total sugar content, wherein the amount of fructose is about from 10 to 40% based on the sugar content; pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 26
Independent Claim
129 words
The method of making a microbiologically stable cake batter which is spoonable at freezer temperatures which comprises mixing together about from 20 to 40% water, sugarin a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based on the total sugar content, wherein the amount of fructose is about from 10 to 40% based on the sugar content; pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 27
Independent Claim
144 words
The method of making a microbiologically stable pancake batter which is spoonable at freezer temperatures which comprises mixing toether about from 15 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fructose plus dextrose is at least about 50% based on the total sugar content, wherein the sugar comprises about from 10 to 40% fructose based on the total sugar content and about from 50 to 100% dextrose based on the remainder of the sugar; pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 28
Independent Claim
144 words
The method of making a microbiologically stable pancake batter which is spoonable at freezer temperatures which comprises mixing toether about from 15 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fructose plus dextrose is at least about 50% based on the total sugar content, wherein the sugar comprises about from 10 to 40% fructose based on the total sugar content and about from 50 to 100% dextrose based on the remainder of the sugar; pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 29
Independent Claim
119 words
The method of making a microbiologically stable donut batter which is spoonable at freezer temperatures which comprises mixing together about from 30 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 10% fat, flour and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, about from 10 to 40% fructose based on the total sugar content, wherein the sugar comprises at least about 50% dextrose plus fructose, pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 30
Independent Claim
119 words
The method of making a microbiologically stable donut batter which is spoonable at freezer temperatures which comprises mixing together about from 30 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 10% fat, flour and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, about from 10 to 40% fructose based on the total sugar content, wherein the sugar comprises at least about 50% dextrose plus fructose, pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
Claim 31
Dependent Claim
103 words
A microbiologically stable batter comprising about from 15 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 25% fat, flour, and minor but effective amounts of leavening agent, egg products, salt, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based on the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 32
Dependent Claim
103 words
A microbiologically stable batter comprising about from 15 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 25% fat, flour, and minor but effective amounts of leavening agent, egg products, salt, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based on the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 33
Dependent Claim
14 words
The product of claim 23 wherein the emulsifier comprises about from 0.2 to 1.5%.
Claim 34
Dependent Claim
14 words
The product of claim 23 wherein the stabilizer comprises about from 0.1 to 0.5%.
Claim 35
Dependent Claim
14 words
The product of claim 23 wherein the salt comprises about from 0.1 to 1%.
Claim 36
Dependent Claim
13 words
The product of claim 23 which contains about from 0.3 to 3% protein.
Claim 37
Dependent Claim
23 words
The product of claim 23 which contains about from 2.5 to 20% unsaturated fat having an iodine value of about at least 100.
Claim 38
Dependent Claim
11 words
The product of claim 23 wherein said leavening agent is encapsulated.
Claim 39
Dependent Claim
10 words
The product of claim 23 wherein the fat is unsaturated.
Claim 40
Dependent Claim
23 words
The product of claim 23 wherein the amount of dextrose plus fructose is from 75 to 100% based upon the total sugar content.
Claim 41
Dependent Claim
15 words
The product of claim 23 wherein the fat content is about from 2 to 10%.
Claim 42
Dependent Claim
9 words
The product of claim 23 comprising non-fat milk solids.
Claim 43
Dependent Claim
7 words
The product of claim 23 comprising softeners.
Claim 44
Dependent Claim
18 words
The product of claim 30 comprising about from 10 to 40% fructose based on the total sugar content.
Claim 45
Dependent Claim
12 words
The product of claim 23 comprising about from 25 to 35% water.
Claim 46
Dependent Claim
12 words
The product of claim 36 comprising about from 8 to 12% fat.
Claim 47
Dependent Claim
18 words
The product of claim 37 comprising about from 10 to 40% fructose based on the total sugar content.
Claim 48
Dependent Claim
15 words
The product of claim 23 comprising from about 0.5 to 5% of a polyhydric alcohol.
Claim 49
Dependent Claim
153 words
A cake prepared from the batter of claim 31 having as a topping and/or filling a microbiologically stable butter cream product comprising about from 25 to 45% water, sugar in a ratio to water of about from 1-1.5:1, and about from 10 to 30% fat, minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fructose is about from 15 to 65% based on the sugar content and the amount of dextrose is at least about 50% based upon the remaining total sugar content, the amount of fat is less than the amount of water and water soluble liquid phase, and the fat content comprises about from 10 to 60% unsaturated fat wherein the foregoing ingredients are adapted to provide a product which will flow at about 10° F.
Claim 50
Dependent Claim
120 words
A microbiologically stable flour-based batter, comprising about from 20 to 40% water, water soluble solutes in a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is principally sugar and is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose in the sugar is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 51
Dependent Claim
120 words
A microbiologically stable flour-based batter, comprising about from 20 to 40% water, water soluble solutes in a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is principally sugar and is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose in the sugar is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 52
Dependent Claim
118 words
A batter in accordance with claim 41 which has a topping and/or filling comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10° F.
Claim 53
Dependent Claim
15 words
The product of claim 41 comprising 10 to 40% fructose based on the sugar content.
Claim 54
Dependent Claim
23 words
The product of claim 41 wherein the amount of dextrose plus fructose is from 75 to 100% based on the total sugar content.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-05-14 | 1982-11-13 | 1983-05-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-05-14 | 1986-11-13 | 1987-05-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-05-14 | 1990-11-13 | 1991-05-15 | $7700.00 | Window Closed / Lapsed |