Microwaveable flour-starched based food product

• US 5,104,669 A
• Filed: 07/15/1991
• Issued: 04/14/1992
• Est. Priority Date: 12/28/1990
• Status: Expired due to Fees

• Current Assignee: Mark Wolke, Michael Zakin
• Original Assignee: Mark Wolke, Michael Zakin
• Inventors: Wolke, Mark, Zakin, Michael
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US07/730,580
• Time in Patent Office: 274 Days
• Field of Search: 426/243, 426/391, 426/549, 426/622, 426/94, 426/241
• US Class Current: 426/94
• CPC Class Codes: A21D 10/04 Batters
• CPC Class Codes: A21D 13/047 from cereals other than rye or wheat, e.g. rice
• CPC Class Codes: A21D 13/16 Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
• CPC Class Codes: A21D 13/40 Products characterised by the type, form or use
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A21D 13/44 Pancakes or crêpes
• CPC Class Codes: A21D 2/186 Starches; Derivatives thereof

Abstract

The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.

The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.

The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.

Claims

1. A flour-starch mixture comprising in admixture from about 85% to about 35% by weight flour, from about 15% to about 60% by weight of high amylose starch, and from about 0.25% to about 5% by weight of high amylopectin starch.

2. The flour-starch mixture of claim 1 comprising from about 59% to about 47% by weight flour, from about 40% to about 50% by weight high amylose starch, and from about 1% to about 3% by weight high amylopectin starch.

3. The flour-starch mixture of claim 2 comprising about 45% by weight of high amylose starch.

4. The flour-starch mixture of claim 2 or 3 wherein said high amylose starch is a single starch.

5. The flour-starch mixture of claim 1 comprising from about 1% to about 3% by weight of high amylopectin starch.

6. The flour-starch mixture of claim 5 comprising about 2% by weight of high amylopectin starch.

7. The flour-starch mixture of claim 5 or 6 wherein said high amylopectin starch is a member of the group consisting of waxy maize starch, waxy corn starch, modified waxy maize starch, modified waxy corn starch, and a starch wherein over about 80% by weight of the starch is amylopectin.

8. A flour-starch based food product that is made with the flour-starch mixture of claim 1.

9. The flour-starch based food product of claim 8 in association with a microwave susceptor.

10. The flour-starch based food product of claim 8 wherein the product is a member of the group consisting of a croissant, a bread, and a bagel.

11. The flour-starch based food product of claim 9 wherein the product is a member of the group consisting of a waffle, a pancake, and a toast.

12. The flour-starch based food product of claim 9 wherein the product is a pizza crust.

13. The flour-based food product of claim 9 wherein said product is frozen.

14. A method for preparing a flour-starch mixture comprising:

combining in any order from about 85 to about 35 parts by weight flour, from about 15 to about 60 parts by weight high amylose starch, and from about 0.25 to about 5 parts by weight of high amylopectin starch to form a flour-starch mixture.

15. The method of claim 14 comprising from about 59 to about 47 parts by weight flour, from about 40 to about 50 parts by weight high amylose starch, and from about 1 to about 3 parts by weight high amylopectin starch.

16. The method of claim 15 comprising about 45% by weight of said high amylose starch.

17. The method of claim 15 wherein said high amylose starch is a single starch.

18. The method of claim 15 wherein said high amylopectin starch is a single starch.

19. The method of claim 18 comprising about 2% by weight of said high amylopectin starch.

20. The method of claim 18 wherein said high amylopectin starch is a member of the group consisting of waxy maize starch, waxy corn starch, modified waxy maize starch, modified waxy corn starch, and a starch having over 80% by weight amylopectin.

21. A method for preparing a flour-starch based food product comprising the steps of:

(a) converting a flour-starch mixture into a dough, said flour- starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight of a high amylose starch, and from about 0.25% to about 5% by weight of a high amylopectin starch; and

(b) cooking said dough to form said flour-starch based food product.

22. The method of claim 21 further comprising the step:

(c) freezing said flour-starch based food product to form a frozen flour-starch based food product that is capable of heating substantially evenly when subjected to microwave energy.

23. The method of claim 22 further comprising the step of:

(d) associating said frozen flourstarch based food product with a microwave susceptor.

24. The method of claim 21 wherein said flour-starch mixture of Step (a) comprises from about 59% to about 47% by weight of said flour, from about 40% to about 50% by weight of said high amylose starch, and from about 1% to about 3% by weight of said high amylopectin starch.

25. The method of claim 24 wherein said high amylopectin starch is a member of the group consisting of waxy maize starch, waxy corn starch, modified waxy maize starch, modified waxy corn starch, and a single starch having over about 80% by weight amylopectin.

26. The method of claim 21 wherein the ratio of said amylose to said amylopectin in the flour-starch mixture is from about 0.58:

I to about 0.9;

1.

27. A flour-starch mixture comprising from about 85% to about 35% by weight flour and from about 15% to about 65% by weight starch wherein the ratio of amylose to amylopectin in said starch is from about 0.58:

1 to about 0.9;

1.

28. The flour-starch mixture of claim 27 wherein said starch is derived from a single species.

29. The flour-starch mixture of claim 28 wherein said starch is derived from a single genetically modified species.