Microwaveable sponge cake
First Claim
1. A microwaveable mesophase gel-containing cake comprising a cake batter comprising about 5 to about 15 percent of a mesophase gel;
- about 10 to about 30 percent maltodextrin;
about 10 to about 30 percent cake flour;
about 1.0 to about 5.0 starch, about 5 to about 20 percent sugar;
about 0.5 to about 5.0 percent egg product;
about 0.5 to about 2.0 percent salt;
0 to about 1.0 percent flavoring; and
about 25 to about 45 percent water, wherein the cake batter does not contain a conventional leavening agent and wherein the cake batter, when cooked in a microwave oven, rises and forms a cake.
3 Assignments
0 Petitions
Accused Products
Abstract
Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
16 Citations
14 Claims
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1. A microwaveable mesophase gel-containing cake comprising a cake batter comprising about 5 to about 15 percent of a mesophase gel;
- about 10 to about 30 percent maltodextrin;
about 10 to about 30 percent cake flour;
about 1.0 to about 5.0 starch, about 5 to about 20 percent sugar;
about 0.5 to about 5.0 percent egg product;
about 0.5 to about 2.0 percent salt;
0 to about 1.0 percent flavoring; and
about 25 to about 45 percent water, wherein the cake batter does not contain a conventional leavening agent and wherein the cake batter, when cooked in a microwave oven, rises and forms a cake. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8)
- about 10 to about 30 percent maltodextrin;
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9. A sponge cake made by the method comprising:
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(a) forming a dry mixture containing about 10 to about 30 percent maltodextrin;
about 10 to about 30 percent cake flour;
about 1.0 to about 5.0 percent starch;
about 5 to about 20 percent sugar;
about 0.5 to about 2.0 percent salt;
(b) forming a mesophase gel-maltodextrin mixture by adding about 1 to about 3 percent maltodextrin to a mesophase gel;
(c) forming a mesophase gel-sugar mixture by mixing about 5 to about 15 percent mesophase gel-maltodextrin mixture;
about 5 to about 20 percent sugar;
about 25 to about 45 percent water; and
about 0 to about 1.0 percent vanilla flavoring together;
(d) adding the mesophase gel-sugar mixture to the dry mixture to form a sponge cake batter; and
(e) pouring the sponge cake batter into cake pans;
wherein the cake batter does not contain a conventional leavening agent and wherein the sponge cake batter, when heated using a microwave oven, rises and forms a sponge cake. - View Dependent Claims (10, 11, 12)
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- 13. The sponge cake of claim wherein the mesophase gel comprises about 10 to 60 percent of a high HLB emulsifier which has an HLB of between about 12 and 25, about 1 to about 40 percent of a medium HLB emulsifier which has an HLB of between about 6 and about 10, and about 20 to about 60 percent of a low HLB emulsifier which has an HLB of between about 2 and about 6.
Specification
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- Resources
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Current AssigneeKraft Foods Group Brands LLC (The Kraft Heinz Company)
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Original AssigneeKraft Foods Holdings Incorporated (Altria Group, Inc.)
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InventorsAkashe, Ahmad, McPherson, Andrew E., Chen, Weizhi, Miller, Miranda
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Primary Examiner(s)TRAN, LIEN THUY
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Application NumberUS09/679,483Time in Patent Office629 DaysField of Search426/94, 426/549, 426/496, 426/552, 426/553, 426/237US Class Current426/549CPC Class CodesA21D 13/50 Solidified foamed products,...
