US4431681A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing a high quality, reduced-calorie cake
Assignee: Entenmanns Inc
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Filing: 1982-03-08
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Granted: 1984-02-14
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Expires: 2002-03-08
Abstract
Abstract A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300° F.-450° F. (149°-232° C.) for a time sufficient to produce a bake loss of from 5 to 20%.
Inventors
- 👤 Elizabeth Hegedus
- 👤 John R. Frost
- 👤 Martin Glicksman
- 👤 Jerry E. Silverman
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 18:55
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/18; A21D13/00; A21D13/02; A21D2/36; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
135 words
A process for producing a high quality, 40% or greater calorie-reduced cake, with a moisture content of at least 40% which comprises: preparing a batter formulation, said batter formulation comprising from 40 to 65% water on a by weight basis, 5 to 30 % cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder; adjusting said batter formulation to fall within the range of 15,000 to 50,000 cps. as measured by a Brookfield Viscometer; and baking said adjusted batter formulation at a temperature within the range of from 300°-450° F. (149°-232° C.) for 10 to 60 minutes sufficient to produce a bake loss ranging from 5 to 20%.
Claim 2
Dependent Claim
135 words
A process for producing a high quality, 40% or greater calorie-reduced cake, with a moisture content of at least 40% which comprises: preparing a batter formulation, said batter formulation comprising from 40 to 65% water on a by weight basis, 5 to 30 % cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder; adjusting said batter formulation to fall within the range of 15,000 to 50,000 cps. as measured by a Brookfield Viscometer; and baking said adjusted batter formulation at a temperature within the range of from 300°-450° F. (149°-232° C.) for 10 to 60 minutes sufficient to produce a bake loss ranging from 5 to 20%.
Claim 3
Dependent Claim
20 words
The process according to claim 1 wherein the viscosity adjustment is obtained by adding an additional amount of water binder.
Claim 4
Dependent Claim
19 words
The process according to claim 1 wherein the viscosity adjustment is obtained by adding an additional amount of water.
Claim 5
Dependent Claim
57 words
The process according to claim 1 wherein said batter formulation comprises from 45 to 60% water, 9 to 25% cake flour, 8 to 20% sugar, 1 to 5% shortening, 1 to 6% egg white solids, 1.0 to 5.0% of a leavening agent and 0.1 to 2.0% of an emulsifier and 1 to 15% of a water binder.
Claim 6
Dependent Claim
15 words
The process according to claim 1 or 4 wherein the water binder is a gum.
Claim 7
Dependent Claim
32 words
The process of claim 5 wherein the gum is selected from the group consisting of carrageenan, guar, gum arabic, locust bean gum, traganth, karaya, hydroxypropylcellulose, methylcellulose, carboxymethylcellulose, xanthan, pectin, alginates and agar.
Claim 8
Dependent Claim
16 words
The process according to claims 1 or 4 wherein the water binder is a bulking agent.
Claim 9
Dependent Claim
33 words
The process according to claim 7 wherein the bulking agent is selected from the group consisting of citrus albedo, cellulose flour, sugar beet pulp, pineapple core, bran, sugar cane pulp, bran and polydextrose.
Claim 10
Dependent Claim
20 words
The process according to claims 1 or 4 wherein the water binder is a combination of bulking agents and gums.
Claim 11
Dependent Claim
37 words
The process according to claim 1 wherein the adjusted batter formulation is baked at a temperature within the range of from 325°-375° F. (163°-191° C.) for 30 to 40 minutes thereby producing a bake loss of 8-12%.
Claim 12
Dependent Claim
20 words
The process according to claim 1 wherein the adjusted batter formulation falls within the range of 20,000 to 30,000 cps.
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) | 1987-02-13 | 1987-08-15 | 1988-02-14 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-02-13 | 1991-08-15 | 1992-02-14 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-02-13 | 1995-08-15 | 1996-02-14 | $7700.00 | Window Closed / Lapsed |