COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE

Abstract

The present invention relates to a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a gas.

Claims

1-59. (canceled)

60. A cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a gas.

61. The cooking composition of claim 60, wherein the edible porous particles are selected from E-number free carbohydrates, proteins, fats, and other E-number free ingredients or combinations thereof.

62. The cooking composition of claim 60, wherein the edible porous particles are substantially free of protein.

63. The cooking composition of claim 60, wherein at least 85 wt % of the edible porous particles is formed from one or more carbohydrate(s).

64. The cooking composition of claim 60, wherein the edible porous particles are selected from polyhydric alcohols, sugar alcohols, oligosaccharides, polysaccharides, starch, starch hydrolysis products, gums, soluble fibers, modified starches, modified celluloses, and mixtures thereof.

65. The cooking composition of claim 64, wherein the edible porous particles are selected from sugars, oligosaccharides, polysaccharides, starch, starch hydrolysis products, soluble fibers, and mixtures thereof.

66. The cooking composition of claim 64, wherein the edible porous starch is selected from one or more of corn, pea, potato, sweet potato, sorghum, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, and canna.

67. The cooking composition of claim 64, wherein the edible porous starch is tapioca maltodextrin.

68. The cooking composition of claim 64, wherein the starch hydrolysis products are selected from maltodextrins, glucose syrups, corn syrups, high-maltose syrups, and high-fructose syrups.

69. The cooking composition of claim 60, wherein the edible porous particle further comprises a gas maintained under pressure.

70. The cooking composition of claim 60, wherein the gas is selected from nitrogen, carbon dioxide, nitrous oxide, air, argon, oxygen, helium, hydrogen, or mixtures thereof.

71. The cooking composition of claim 70, wherein the gas is carbon dioxide.

72. The cooking composition of claim 60, wherein the edible porous particles are present in an amount of 0.1 to 10 wt %.

73. The cooking composition of claim 60, wherein the mean particle size of the edible porous particles is less than 250 m.

74. The cooking composition of claim 60, wherein the bulk density of the edible porous particles is less than 1 g/cm.sup.3.

75. The cooking composition of claim 60, wherein the edible porous particles are in the form of a hollow shell, a closed-cell porous particle, or an open-cell porous particle.

76. The cooking composition of claim 75, wherein the closed-cell porous particles or open-cell porous particles have a mean pore size of less than 98 m.

77. The cooking composition of claim 75, wherein the pores of the open-cell porous particles further comprise a restricted passage way.

78. The cooking composition of claim 77, wherein the restricted passage way has a diameter of less than 1 m.

79. The cooking composition of claim 60, wherein the edible porous particle further comprises a surface coating layer.

80. The cooking composition of claim 79, wherein the surface coating layer is selected from one or more of xanthan, alginates, carrageenans, guar, gellan, locust bean, hydrolysed gums, fats, and oils.

81. The cooking composition of claim 80, wherein the surface coating layer is a fat or an oil.

82. The cooking composition of claim 81, wherein the fat or oil is selected from one or more of lard, tallow, lauric fats, and interesterified and/or hydrogenated fats or oils.

83. The cooking composition of claim 60, wherein the composition further comprises an additive to delay starch gelatinization.

84. The cooking composition of claim 83, wherein the additive to delay starch gelatinization is selected from inulin, sugar, salt, a high molecular weight carbohydrate, an edible acid, and/or a monoglyceride.

85. The cooking composition of claim 83, wherein the additive to delay starch gelatinization is inulin.

86. The cooking composition of claim 83, wherein the additive to delay starch gelatinization is present in an amount of from 0.1 to 10 wt %.

87. The cooking composition of claim 60, wherein the composition does not comprise a biological leavening agent.

88. The cooking composition of claim 60, wherein the leavening agent is selected from either yeast or sourdough.

89. The cooking composition of claim 60, wherein the composition further comprises one or more of flour, milk powder, sugar, sugar substitutes, protein, emulsifiers, starch, salt, spices, flavor components, powdered colorants, cocoa, thickening and gelling agents, egg powder, enzymes, gluten, preservatives, sweeteners, oxidizing agents, reducing agents, anti-oxidants, and acidity regulators.

90. The cooking composition of claim 89, wherein at least part of the sugar is substituted with inulin.

91. The cooking composition of claim 90, wherein the inulin replaces up to 50 wt % of the sugar present in a baking composition without inulin.

92. The cooking composition of claim 60, wherein the composition further comprises one or more of eggs, water, liquid emulsifier, liquid sugar and syrups, milk, liquid flavors, liquid colorants, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, and liquid enzymes.

93. The cooking composition of claim 60, wherein the composition further comprises a fat or an oil, or emulsions thereof with water.

94. The cooking composition of claim 93, wherein the composition further comprises margarine or butter.

95. The cooking composition of claim 93, wherein the fat is vegetable-derived, animal-derived, or blends thereof.

96. A dough formed from the cooking composition of claim 60.

97. The dough of claim 96, wherein the dough comprises: 20 to 70% flour; 1 to 50% water; 0 to 50% sugar; 0 to 5% salt; 0.5 to 5% leavening agent; and 0 to 40% fat.

98. The dough of claim 96, wherein the leavening agent comprises a biological leavening agent.

99. A batter formed from the cooking composition of claim 60.

100. A process of forming a dough or batter comprising the steps of: (a) mixing wet components; (b) mixing dry components, including a leavening agent consisting essentially of edible porous particles which encapsulate and retain a gas; and (c) blending the wet components of step (a) and the dry components of step (b) until a dough or batter is formed.

101. A process of forming a dough or batter comprising the steps of: (a) mixing wet components, including a leavening agent consisting essentially of edible porous particles which encapsulate and retain a gas; (b) mixing dry components; and (c) blending the wet components of step (a) and the dry components of step (b) until a dough or batter is formed.

102. The process of claim 101, wherein the mixing of wet components comprises mixing a fat component with the leavening agent.

103. The process of claim 102, further comprising adding inulin.

104. A cooked food product formed from the dough of claim 96.

105. A process of forming a cooked food product, comprising the steps of: (a) forming a dough or batter, wherein the dough or batter comprises the cooking composition of claim 60; and (b) cooking the dough or batter.

106. The process of claim 105, wherein the cooking includes baking, frying, and/or microwaving.

107. The process of claim 105, wherein the cooking includes full and par-cooking.

108. A cooked food product produced by the process of claim 105.

109. The cooked food product of claim 108, wherein the product is a biscuit, muffin, donut, bread, pizza base, cookie, hardtack, pretzel, cut bread, wafer, sable, Langue du chat, macaroon, butter cake, sponge cake, cream puffed confectionery, fermentation pastry, western style fresh confectionery, sweet buns, French bread, stollen, panettone, brioche, Danish pastry, croissants, or crackers.

110. A precursor composition for forming the cooking composition of claim 60, wherein the precursor composition comprises a mixture of edible porous particles which encapsulate and retain a gas and inulin.

111. The precursor composition of claim 110, further comprising a fat.

112. An edible porous particle which encapsulates and retains a gas as a leavening agent in a cooking composition.

113. A composition consisting of an edible porous particle which encapsulates and retains a gas and inulin as a leavening agent in a cooking composition.

114. The edible porous particle of claim 112, wherein the leavening agent is pre-blended with a fat composition.

115. An edible porous particle which encapsulates and retains a gas as a chemical leavening agent substitute in a cooking composition.

Description

[0159] The present invention will now be described by way of example and with reference to the accompanying drawings in which:

[0160] FIG. 1 is a photograph showing the cookies resulting from test 12, 13, 14 and 15 (from left to right);

[0161] FIG. 2 is a Scanning Electron Microscopy (SEM) of edible porous particles Vana Cappa B01;

[0162] FIG. 3 is a Scanning Electron Microscopy (SEM) of Vana Cappa B01 coated with 15 wt % fully hydrogenated palm kernel oil; and

[0163] FIG. 4 is a Scanning Electron Microscopy (SEM) of Vana Cappa B01 coated with 29 wt % fully hydrogenated palm kernel oil.

EXAMPLES

Example 1

[0164] Example 1 illustrates the impact of traditional leavening agents on baking compositions. In this example hard sweet biscuits (type Marie, Petit Beurre) were made with and without baking powder.

[0165] The following ingredients were blended for 1 minute at first speed in a Diosna spiral kneader.

TABLE-US-00002 Components (g) Test 1 Test 2 Extruded shortening 500 500 Lecithin 10 10 Sugar 900 900 Invert sugar 100 100 Water (40 C.) 750 750 Salt 30 30 Sodium bicarbonate 25 0 Ammonium bicarbonate 20 0

[0166] Then the following ingredients were added and blended for 2 minutes at speed 1.

TABLE-US-00003 Wheat flour 3000 3000 Skimmed milk powder 60 60

[0167] Then the following ingredients were added and blended for 30 minutes at speed 2.

TABLE-US-00004 SAPP28 25 0 Proteinase Stern BK5020 1 0

[0168] The dough subsequently formed was sheeted with a Fritsch lamination table to 20 mm thickness, turned 90 and rolled out to 1.3 mm (gap opening between the rolls). The sheeted dough was given a resting time of 5 minutes and was then pinned heavily. Circles of dough were cut with a diameter of 50 mm and baked for 7 minutes on a perforated baking plate at 240 C. (up)/170 C. (down) in a deck oven (Wachtel Stamm).

[0169] The results of the baked biscuits are shown in the following Table:

TABLE-US-00005 Test 1 Test 2 Average thickness of 1.16 1.01 baked biscuit/weight of biscuit (mm/g) Specific volume of 2.16 1.78 baked biscuit (ml/g)

[0170] The specific volume of the baked biscuit was measured using the rapeseed displacement technique, which is well known in the art of bakery evaluation.

[0171] As shown from Example 1, both the thickness and the specific volume of the biscuit produced is increased due to the presence of a leavening agent.

Example 2

[0172] In this example the effect of the gas-containing edible particles as chemical leavening agents are examined for the production of hard sweet biscuits (type Marie, Petit Beurre). These results are compared with hard sweet biscuits produced without the use of any leavening agent. The results can also be compared to Example 1.

[0173] The following ingredients were blended for 1 minute at first speed in a Diosna spiral kneader.

TABLE-US-00006 Components (g) Test 3 Test 4 Extruded shortening 500 500 Lecithin 10 10 Sugar S1 900 900 Invert sugar 100 100 Water (40 C.) 750 750 Salt 30 30

[0174] After which, the following ingredients were added and blended for 2 minutes at speed 1 and another 30 minutes at speed 2.

TABLE-US-00007 Wheat flour 11.5/680 3000 3000 Skimmed milk powder 60 60 Vana Cappa B01.sup.1 0 200 .sup.1Foaming composition consisting of a maltodextrin matrix containing pressurised internal nitrogen gas (bulk density 350-550 g/l).

[0175] The dough subsequently formed was sheeted with a Fritsch lamination table to 20 mm thickness, turned 90 and rolled out to 1.3 mm (gap opening between the rolls).

[0176] The sheeted dough was given a resting time of 5 minutes and was then pinned heavily. Circles of dough were cut with a diameter of 50 mm and baked for 7 minutes on a perforated baking plate at 240 C. (up)/170 C. (down) in a deck oven (Wachtel Stamm).

[0177] The results of the baked biscuits are shown in the following Table:

TABLE-US-00008 Test 3 Test 4 Average thickness of baked 1.03 1.19 biscuit/weight of biscuit (mm/g) Specific volume of baked 1.79 2.00 biscuit (ml/g) Sodium content (%) 0.28 0.28

[0178] Test 4 clearly shows an increase in both the average thickness and the specific volume of the biscuits produced in comparison Test 3, which were formed without a leavening agent. The result of Test 4 is also very similar to the result of Test 1 (Example 1) wherein chemical leavening agents were used. In addition, the calculated sodium content in Test 1 (Example 1) is 0.55% whereas the calculated sodium content of Test 4 is only 0.28%. Thus, the absence of traditional chemical leavening agents in Test 4 results in a 49.1% reduction of the sodium content in the biscuit.

Example 3

[0179] This example compares the effect of using gas-containing edible particles (Vana Cappa B01) as a leavening agent with traditional leavening agents, such as baking powder, when forming short dough biscuits. The biscuits were produced according to the recipe and procedure below.

TABLE-US-00009 Components (g) Test 5 Test 6 Test 7 Flour 11.5/680 600 600 600 Sugar S1 348 348 348 Margarine.sup.1 240 240 240 Skimmed milk powder 15 15 15 Salt 5 5 5 Baking powder.sup.2 0 12 0 Vana Cappa B01.sup.3 0 0 40 Water 67 67 67 .sup.1Margarine with 17.8% moisture. .sup.2Baking powder composed of 45 wt % disodiumdiphosphate, 30 wt % sodium bicarbonate, 25 wt % modified starch. .sup.3Foaming composition consisting of a maltodextrin matrix containing pressurised internal nitrogen gas (bulk density 350-550 g/l).

[0180] The margarine and sugar were mixed in a Hobart with flat beater for 1 minute at speed 1 followed by mixing for 1 minute at speed 2, with intermediate scraping down of the cream.

[0181] The margarine/sugar mix was further mixed for 1 minute at speed 1 while slowly adding the water. The cream was scraped down and further mixed for 30 seconds at speed 2.

[0182] The flour, along with the other dry components (skimmed milk powder, salt, baking powder, Vana Cappa B01) were added and the composition was further blended for 1 minute at speed 1.

[0183] The dough was immediately rolled out to 5 mm thickness with a Fritsch lamination table.

[0184] Circles of dough were cut with a diameter of 50 mm and baked for 18 minutes in a Wachtel Stamm deck oven at 180 C. (up)/160 C. (down).

[0185] The final properties of the biscuits produced are shown below.

TABLE-US-00010 Test 5 Test 6 Test 7 Average diameter/baked 4.90 5.20 5.01 weight (mm/g) Average height/baked 0.66 0.72 0.75 weight (mm/g) Specific volume 1.53 1.81 1.66 (ml/g baked weight) Sodium content (%) 0.37 0.59 0.36

[0186] Test 7 clearly demonstrates that the use of gas-containing edible particles comprising pressurized gas in accordance with the present invention (i.e. Vana Cappa) causes an increase in the specific volume, height and diameter of the biscuits formed, and thus contributes to the rising of the dough composition. Accordingly, the gas-containing edible particles comprising pressurized gas provide an alternative method of creating volume and porosity in short dough biscuits. The absence of traditional chemical leavening agents results in a 40.0% reduction of the sodium content in the biscuit without significant loss of baked volume.

Example 4

[0187] In this example an optimum level of Vana Cappa B01 was determined in short dough cookies.

[0188] The cookies were produced according to the recipe and procedure below.

TABLE-US-00011 Components (g) Test 8 Test 9 Test 10 Test 11 Flour 11.5/680 600 600 600 600 Sugar S1 348 348 348 348 Extruded shortening.sup.1 192 192 192 192 Skimmed milk powder 15 15 15 15 Salt 5 5 5 5 Vana Cappa B01.sup.2 0 10 20 30 Water 115 115 115 115 .sup.1Palm based extruded shortening. .sup.2Foaming composition consisting of a maltodextrin matrix containing pressurised internal nitrogen gas (bulk density 350-550 g/l).

[0189] The margarine and sugar were mixed in a Hobart with flat beater for 1 minute at speed 1 followed by mixing for 1.5 minutes at speed 2, with intermediate scraping down of the cream.

[0190] The fat/sugar mix was further mixed for 1 minute at speed 1 while slowly adding the water. The cream was scraped down and further mixed for 30 seconds at speed 2.

[0191] The flour, along with the other dry components (skimmed milk powder, salt, Vana Cappa B01) were added and the composition was further blended for 1 minute at speed 1.

[0192] The dough was immediately rolled out to 5 mm thickness with a Fritsch lamination table.

[0193] Circles of dough were cut with a diameter of 50 mm and baked for 18 minutes in a Wachtel Stamm deck oven at 180 C. (up)/160 C. (down).

[0194] The final properties of the biscuits produced are shown below.

TABLE-US-00012 Test 8 Test 9 Test 10 Test 11 Average diameter/ 5.27 5.37 5.55 5.44 baked weight (mm/g) Average height/ 0.67 0.71 0.77 0.76 baked weight (mm/g) Specific volume 1.53 1.67 1.74 1.71 (ml/g baked weight)

[0195] The optimum level of Vana Cappa B01 was 20 g, or 1.54 wt % on dough weight.

Example 5

[0196] A fat coating was applied on the Vana Cappa B01 samples by fluidized bed. Experiments were performed on the ProCepT fluid-bed 1 L set-up equipped with the bifluid melt nozzle. The fluid-bed was connected to the nitrogen unit in order to cool the fluid-bed to temperatures below 0 C. in order to solidify the melt.

[0197] Vana Cappa B01 was coated with PK39 (fully hydrogenated palm kernel oil) which have a melting point of 40 C.

[0198] The biscuits were produced according to the recipe and procedure below.

TABLE-US-00013 Components (g) Test 12 Test 13 Test 14 Test 15 Flour 11.5/680 600 600 600 600 Sugar S1 348 348 348 348 Extruded shortening.sup.1 192 192 192 192 Skimmed milk powder 15 15 15 15 Salt 5 5 5 5 Vana Cappa B01 0 20 0 0 Vana Cappa B01 coated 0 0 23.5 0 with 15.0% PK39.sup.2 Vana Cappa B01 coated 0 0 0 28.1 with 28.7% PK39.sup.2 Water 115 115 115 115 .sup.1Palm based extruded shortening. .sup.2Weight percentage fat coating = weight of fat coating/(weight of fat coating + weight Vana Cappa).

TABLE-US-00014 Test 12 Test 13 Test 14 Test 15 Average diameter/ 5.18 5.21 5.44 5.24 baked weight (mm/g) Average height/ 0.68 0.74 0.76 0.76 baked weight (mm/g) Specific volume 1.56 1.70 1.72 1.74 (ml/g baked weight)

[0199] A higher amount of fat coating has a positive effect on specific volume. Without wishing to be bound by theory, it is believed that the fat coating prevents a too early release of the pressurized gas during the dough phase.

[0200] Secondly the fat coating improves the effect on porosity of the biscuit structure (see FIG. 1).

Example 6

[0201] Baking powders also heavily affect taste and colour due to its effect on pH and subsequently on Maillard reaction.

[0202] The purpose of this trial is to study if those changes can be compensated by certain amounts of sugars and proteins.

[0203] Fructose is known to improve the colour and taste of cookies in a positive way.

[0204] Whey protein isolates are very high in whey proteins (BiPro [Davisco] contains 93-95 g/100 g proteins; typically beta-lactoglobulin). Proteins are known to be important in Maillard reaction.

[0205] The cookies were produced according to the recipe and procedure below.

TABLE-US-00015 Components (g) Test 16 Test 17 Test 18 Test 19 Test 20 Flour 11.5/680 600 600 600 600 600 Sugar S1 348 348 248 348 248 Extruded shortening.sup.1 192 192 192 192 192 Skimmed milk powder 15 15 15 15 15 Salt 5 5 5 5 5 Baking powder 12 0 0 0 0 Fructose 0 0 100 0 100 BiPro 0 0 0 25 25 Water 115 115 115 115 115 .sup.1Palm based extruded shortening.

[0206] The cookies were evaluated with a BYK colour guide.

TABLE-US-00016 Test 16 Test 17 Test 18 Test 19 Test 20 L* 71.2 76.96 63.90 70.18 54.63 a* 7.14 3.87 12.01 9.49 15.22 b* 27.95 25.18 30.10 32.07 29.09 E* 7.2 9.0 4.8 18.5 L* = Lightness a* = +red/green b* = +yellow/blue E* = {square root over ((L*).sup.2+ (a*).sup.2+ (b*).sup.2)} defines the total color difference between Test X (trial) and Test 16 (reference)

[0207] It is possible to regulate the colour of the cookies by fructose and BiPro, indicated by the lower L* value of test 18, 19 and 20 compared to Test 17.

[0208] Test 19 is closest to Test 16, indicated by the lowest E* value.

Example 7

[0209] This example shows the combined effect of Vana Cappa B01 (coated with 28.7% PK39) and milk proteins (BiProwhey protein isolate) on leavening and colour.

[0210] The cookies were produced according to the recipe and procedure below.

TABLE-US-00017 Components (g) Test 21 Test 22 Flour 11.5/680 600 600 Sugar S1 348 348 Extruded shortening.sup.1 192 192 Skimmed milk powder 15 15 BiPro 0 15 Salt 5 5 Baking powder.sup.2 12 0 Vana Cappa B01 coated with 28.7% PK39.sup.3 0 28 Water 115 115 .sup.1Palm based extruded shortening .sup.2Baking powder composed of 45 wt % disodiumdiphosphate, 30 wt % sodium bicarbonate, 25 wt % modified starch .sup.3Weight percentage fat coating = weight of fat coating/(weight of fat coating + weight Vana Cappa)

[0211] The cookies were evaluated and results are shown in below Table:

TABLE-US-00018 Test 21 Test 22 Average diameter/ 5.6 5.3 baked weight (mm/g) Average height/ 0.72 0.76 baked weight (mm/g) Specific volume 1.80 1.77 (ml/g baked weight) L* 73.33 74.45 a* 6.09 5.45 b* 27.80 27.33 E* 1.38 L* = Lightness a* = +red/green b* = +yellow/blue E* = {square root over ((L*).sup.2+ (a*).sup.2+ (b*).sup.2)} defines the total color difference between Test 22 and Test 21 (reference)

[0212] A very similar result was obtained in terms of volume and colour creation in the cookies.