US4511585A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Storage stable, ready-to-eat baked goods
Assignee: Pillsbury Co
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Filing: 1983-05-06
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Granted: 1985-04-16
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Expires: 2003-05-06
Abstract
Abstract Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.
Inventors
- 👤 Jack R. Durst
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 04:04
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14
Claims Analysis
Total Claims: 35
Claim 1
Independent Claim
123 words
A lower moisture, storage stable, crumb-structured, ready-to-eat, cooked good, said cooked good being made from a flour containing base batter or dough mix, water, and about 5% to about 15% by weight of said cooked good of a liquid edible polyhydric alcohol said batter or dough mix having a water activity level sufficiently low to provide a high quality long shelf life cooked good: the water activity level (AW) of said cooked good being equal to or less than 0.85, the ratio of water of said cooked good to liquid polyhydric alcohol being equal to or less than 4.8, and the ratio of starch present in the flour of said cooked good to liquid polyhydric alcohol being equal to or less than 3.95.
Claim 2
Dependent Claim
123 words
A lower moisture, storage stable, crumb-structured, ready-to-eat, cooked good, said cooked good being made from a flour containing base batter or dough mix, water, and about 5% to about 15% by weight of said cooked good of a liquid edible polyhydric alcohol said batter or dough mix having a water activity level sufficiently low to provide a high quality long shelf life cooked good: the water activity level (AW) of said cooked good being equal to or less than 0.85, the ratio of water of said cooked good to liquid polyhydric alcohol being equal to or less than 4.8, and the ratio of starch present in the flour of said cooked good to liquid polyhydric alcohol being equal to or less than 3.95.
Claim 3
Dependent Claim
20 words
The cooked good of claim 1 wherein the batter or dough mix has an A w of less the 0.93.
Claim 4
Dependent Claim
13 words
The cooked good of claim 2 wherein said liquid polyhydric alcohol is glycerine.
Claim 5
Dependent Claim
14 words
The cooked good of claim 1 wherein said liquid polyhydric alcohol is propylene glycol.
Claim 6
Dependent Claim
19 words
The cooked good of claim 1 wherein said liquid polyhydric alcohol is a combination of glycerine and propylene glycol.
Claim 7
Dependent Claim
37 words
The cooked good of claim 1 wherein the amount of said liquid polyhydric alcohol is within the range of from about 7% by weight of said cooked product to about 10% by weight of said cooked product.
Claim 8
Dependent Claim
24 words
The cooked good of claim 1 wherein the water activity level (A w ) of the cooked good is equal or less than 0.80.
Claim 9
Dependent Claim
27 words
The cooked good of claim 1 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol is equal to or less than 4.0.
Claim 10
Dependent Claim
27 words
The cooked good of claim 8 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol is equal to or less than 2.6.
Claim 11
Dependent Claim
26 words
The cooked good of claim 1 wherein the ratio of starch of said cooked good to liquid polyhydric alcohol is equal to or less than 3.2.
Claim 12
Dependent Claim
26 words
The cooked good of claim 1 wherein the ratio of starch of said cooked good to liquid polyhydric alcohol is equal to or less than 1.8.
Claim 13
Dependent Claim
13 words
The cooked good of claim 1 wherein said cooked good is a cake.
Claim 14
Dependent Claim
13 words
The cooked good of claim 1 wherien said cooked good is bread like.
Claim 15
Dependent Claim
41 words
The cooked good of claim 5 wherein up to 40% of the total amount of the polyhydric alcohol content is propylene glycol, with the absolute amount of propylene glycol in said cooked good not exceeding 2% by weight of the product.
Claim 16
Independent Claim
200 words
A method of making a lower moisture, high quality crumb-structured, ready-to-eat cooked good, said cooked good comprising a flour containing base mix, and a liquid portion of water, and a liquid edible polyhydric alcohol said method comprising: using as a portion of the liquid to be mixed with a flour base mix to prepare a batter or dough from said liquid edible polyhydric alcohol, preparing a batter or dough from said flour containing base mix by mixing said water and said liquid edible polyhydric alcohol in a ratio of water to liquid polyhydric alcohol equal to or less than 4.8 in the finished cooked good, thereby forming a batter or dough having an A W sufficiently low to provide a high quality long shelf cooked good, and heat processing the batter or dough for a period of time sufficient to cook said good, whereby the amount of said polyhydric alcohol is sufficient to provide in said cooked baked good an A W equal to or less than 0.85, ratio of starch present in the flour to liquid polyhydric alcohol equal to or less than 3.95, and a ratio of water to liquid polyhydric alcohol equal to or less than 4.8.
Claim 17
Independent Claim
200 words
A method of making a lower moisture, high quality crumb-structured, ready-to-eat cooked good, said cooked good comprising a flour containing base mix, and a liquid portion of water, and a liquid edible polyhydric alcohol said method comprising: using as a portion of the liquid to be mixed with a flour base mix to prepare a batter or dough from said liquid edible polyhydric alcohol, preparing a batter or dough from said flour containing base mix by mixing said water and said liquid edible polyhydric alcohol in a ratio of water to liquid polyhydric alcohol equal to or less than 4.8 in the finished cooked good, thereby forming a batter or dough having an A W sufficiently low to provide a high quality long shelf cooked good, and heat processing the batter or dough for a period of time sufficient to cook said good, whereby the amount of said polyhydric alcohol is sufficient to provide in said cooked baked good an A W equal to or less than 0.85, ratio of starch present in the flour to liquid polyhydric alcohol equal to or less than 3.95, and a ratio of water to liquid polyhydric alcohol equal to or less than 4.8.
Claim 18
Dependent Claim
13 words
The method of claim 15 wherein said liquid edible polyhydric alcohol is glycerine.
Claim 19
Dependent Claim
18 words
The method of claim 15 wherein said liquid polyhydric alcohol is a combination of glycerine and propylene glycol.
Claim 20
Dependent Claim
37 words
The method of claim 15 wherein the amount of said edible liquid polyhydric alcohol is within the range of from about 5% by weight of the cooked product to about 15% by weight of the cooked product.
Claim 21
Dependent Claim
53 words
The process of claim 15 wherein said heat processing is atmospheric steam cooking, and includes: filling a batter or dough container and sealing said container, providing the container with a resealable vent, atmospheric steam cooking of the batter or dough, sealing the vent, and cooling to ready the sealed container for case packing.
Claim 22
Dependent Claim
85 words
The process of claim 15 wherein said batter contains as said liquid edible polyhydric alcohol a mixture of glycerine and propylene glycol, with the absolute amount of propylene glycol in said cooked good not exceeding 2% by weight of the baked good, and wherein said heat processing is conventional oven baking, and includes, filling a batter or dough container, oven baking the batter or dough filled container to cook the cooked good, and cooling and wrapping the cooked good to ready it for case packing.
Claim 23
Dependent Claim
50 words
The process of claim 15 wherein said heat processing is oven cooking, and includes: filling a batter or dough and sealing said container, providing the container with a resealable vent, oven cooking of the batter or dough, sealing the vent, and cooling to ready the sealed container for case packing.
Claim 24
Dependent Claim
34 words
The process of claim 15 wherein dough is employed and the processing steps include: forming said dough into desired shape; cooking said shaped dough, and thereafter cooling and wrapping said cooked, shaped dough product.
Claim 25
Dependent Claim
20 words
The cooked good of claims 2 wherein the batter or dough mix has an A w of less than 0.87.
Claim 26
Dependent Claim
20 words
The cooked good of claim 2 wherein the batter of dough mix has an A w of less than 0.80.
Claim 27
Dependent Claim
29 words
The cooked good of claim 2, 23 or 24 wherein the batter or dough mix has a ratio of total water of liquid polyhydric alcohol of less than 5.8.
Claim 28
Dependent Claim
29 words
The cooked good of claim 2, 23 or 24 wherein the batter or dough mix has a ratio of total water to liquid polyhydric alcohol of less than 4.8.
Claim 29
Dependent Claim
29 words
The cooked good of claim 2, 23 or 24 wherein the batter of dough mix has a ratio of total water to liquid polyhydric alcohol of less than 2.6.
Claim 30
Dependent Claim
27 words
The cooked good of claim 2, 23 or 24 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being less than 4.0.
Claim 31
Dependent Claim
27 words
The cooked good of claim 2, 23 or 24 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being less than 2.6.
Claim 32
Dependent Claim
26 words
The cooked good of claim 2, 23 or 24 wherein the ratio of starch of said cooked good to liquid polyhydric alcohol being less than 3.2.
Claim 33
Dependent Claim
26 words
The cooked good of claim 2, 23 or 24 wherein the ratio of starch of said cooked good to liquid polyhydric alcohol being less than 1.8.
Claim 34
Dependent Claim
46 words
The cooked good of claim 2, 23 or 24 wherein the ratio of starch of said cooked good to liquid polyhydric alcohol being equal to or less than 4.0 and the ratio of starch of said cooked good to liquid polyhydric alcohol being less than 3.2.
Claim 35
Dependent Claim
44 words
The cooked good of claim 2, 23 or 24 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being less than 2.6 and the ratio of starch of said cooked good to liquid polyhydric alcohol being less than 1.8.
References Cited (Backward Citations)
US3914445A
Cited
US4353932A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-04-15 | 1988-10-15 | 1989-04-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-04-15 | 1992-10-15 | 1993-04-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-04-15 | 1996-10-15 | 1997-04-16 | $7700.00 | Window Closed / Lapsed |