Precooked farinaceous foods adapted for microwave heating and a syrup topping therefor

• US 3,983,256 A
• Filed: 02/10/1975
• Issued: 09/28/1976
• Est. Priority Date: 02/10/1975
• Status: Expired due to Term

• Current Assignee: The Pillsbury Company (General Mills Incorporated)
• Original Assignee: The Pillsbury Company (General Mills Incorporated)
• Inventors: Andreas, David W., Niemand, Carolyn M., Norris, Helen R.
• Primary Examiner(s): Lutter, Frank W.
• Assistant Examiner(s): Cuchlinski, Jr., William
• Application Number:
  US05/548,320
• Time in Patent Office: 596 Days
• Field of Search: 426/613, 426/658, 426/659, 426/660, 426/573, 426/576, 426/570, 426/106, 426/107, 426/109, 426/112-115, 426/122, 426/124, 426/128, 426/130, 426/234, 426/237, 426/94
• US Class Current: 426/94
• CPC Class Codes: A21B 3/13 Baking-tins; Baking forms
• CPC Class Codes: A21D 13/10 Multi-layered products
• CPC Class Codes: A21D 13/24 coated after baking
• CPC Class Codes: A21D 13/32 filled or to be filled after baking, e.g. sandwiches
• CPC Class Codes: A21D 13/44 Pancakes or crêpes
• CPC Class Codes: B65D 2581/3405 Cooking bakery products
• CPC Class Codes: B65D 2581/3429 Packages containing a secondary product to be cooked and discharged over the primary product
• CPC Class Codes: B65D 81/3453 Rigid containers, e.g. trays, bottles, boxes, cups

Abstract

Stacked pancakes or other farinaceous griddle food is described. Between adjacent pancakes is a layer of sugar syrup in a plastic but non-fluid condition and preferably whipped to provide a foam structure. The stack is packaged within a container such as a six sided box having an odor and flavor blocking exterior overwrap. A syrup barrier is provided on the inside of the box to prevent the syrup from soaking into the box.

Claims

1. A packaged food product adapted to be heated in a microwave oven comprising a stack of cooked breakfast griddle food units selected from the group consisting of pancakes, waffles and french toast having a soft porous crumb structure, a layer of syrup topping at least on top of the top food unit in the stack, the topping comprising sugar in the amount of from 35 to 65 percent by weight from about 8 to 45 percent by weight of water, and 10 to 40 percent fat by weight, said topping being in a nonfluid condition and being meltable to the fluid condition by the application of the heat from a microwave oven and a semi-rigid combination shipping and heating container enclosing the stack.

2. The product of claim 1 wherein the food unit is pancakes and the topping has a maple syrup flavor.

3. The product of claim 1 wherein the container includes lining means comprising a plastic film within the bottom thereof to prevent the syrup from being absorbed by the container during heating and the package is enclosed in a wrapper means formed from a material resistant to the transmission of odors.

4. The food product of claim 1 wherein the stack of breakfast griddle food units comprises french toast.

5. The product of claim 1 wherein the container comprises a folded paper carton having a bottom wall, four vertically disposed sidewalls, centrally folded integral webs between the side walls, a top wall integral with one of the side walls and secured at its free end to the opposite side wall.

6. The food product of claim 1 wherein the shipping and heating container comprises a paperboard carton with a plurality of panels having a rip strip in one panel thereof adapted to be removed manually to facilitate quick opening of the package after heating.

7. The product according to claim 6 wherein the carton has applied over it a wrapper formed from flexible plastic sheet material resistant to the transmission of odors for reducing the absorption of odors and flavors during storage.

8. The food product of claim 1 wherein the topping comprises sugar solids about 50-55 percent by weight, water about 26-30 percent by weight, and fat about 18-22 percent by weight.

9. The product of claim 1 wherein the topping is whipped.

10. The product of claim 1 wherein the topping is rendered non-fluid by the incorporation therein a gelling agent comprising an edible hydrophilic colloid.

11. The food product of claim 1 wherein the food units comprise pancakes and the syrup topping comprises a syrup composed of about 30 percent by weight margarine, about 1/2 of 1 percent by weight gelatin, about 2/10 of 1 percent by weight carboxymethylcellulose, about 9 percent by weight water, about 60 % by weight, syrup, comprising mono and di saccharides and the syrup is whipped to incorporate air therein to thereby convert the syrup to a stable foam.

12. The food product of claim 1 wherein the shipping and heating container comprises a paperboard carton having a liner means comprising a polyester plastic film adhered to the inner surface thereof on at least the bottom portion of the carton to prevent the syrup from being absorbed by the paperboard during the heating thereof, the carton includes a horizontal bottom wall, four vertically disposed side walls, inwardly extending web folds at the corners thereof between the mutually adjacent side walls thereof, a hinged top wall integral with one of the side walls and a means for securing the free end of the top wall to the upper end of the opposite side wall.

13. The product of claim 1 wherein the shipping and heating container comprises a paperboard carton having a bottom wall, side walls, top wall hinged to the upper edge of one of the side walls and the top wall is removable to provide a serving container to hold the food product while it is being eaten after the top wall has been removed therefrom.

14. The packaged food product of claim 1 wherein the topping is in a non-fluid condition at room temperature and is melted to a fluid condition within the oven when heat is applied to bring the food product to a temperature on the order of that of freshly prepared pancakes.

15. The food product of claim 1 wherein the a_w of the finished food product is between about 8.8 and 9.6.

16. The packaged food product of claim 15 wherein the a_w of the syrup topping is substantially equal to the a_w of the food product.