Note: Descriptions are shown in the official language in which they were submitted.
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COATED COMPOSITION USED TO IMPROVE
COATED FRIE3 BAKERY PRODUCTS -
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TECHNICAL FIELD
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This invention relates to unique coating compositions for
coating fried bakery products to control moisture migration and to
improve fried bakery products which maintain its high quality over
extended periods of time.
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BACKGROUND OF THE INVENTION
A serious problem which has always existed in the bakery -~ ;~
industry relates to the matter-of staling as perceived by the
~15~ firming of the food product due to moisture loss. This is
especially true in a fried bakery product such as a donut because
of its low moisture and high fat content surface and high moisture
content inside the product.~ The moisture of the fried baked -~
product will migrate from the high vapor pressure area (inside the ---
~20 product) to the low vapor pressure area `(low moisture surface) - ~ ;
~; until equilibrium in the vapor pressure and moisture is reached.
As this process continues the inside portion of the product known
as the crumb has a decrease in moisture content which contributes
to the perceived staleness and hardening of the fried bakery
i5~ ~ product. Donuts contained in a storage box become firm and - ~;
~` ~ slightly mealy after 2 or 3 days. When a coating such as chocolate -~
or compound is applied to a fried bakery product, these products,
especially the donuts, firmed very rapidly and were less desirable
for eating after 1 to 2 days.~ The rapid firming is due to the
rapid moisture migration from the crumb of the fried bakery product .
to the coating of the~product.
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There have been many techniques suggested to overcome the
moisture migration in a fried bakery product. In Silva et al.,
U.S. Patent No. 4,293,572 the prior art describes many outer
coating compositions unrelated to the present invention. Silva et
al. describes a method of coating a multicomponent baked or fried
bakery food product with an edible effective moisture barrier.
This coating consisted of a mixture of saccharide, polysaccharide
or dextrin; water and an emulsified acetylated monoglycerides
triylycerides. The coating formed on the baked products apparently
was a satisfactory moisture barrier but the composition is
different than the more predictable composition used in the present
invention. Other satisfactory protective coating compositions
include McReynolds et al., U.S. Patent No. 3,784,714 which
~15 describes coating a bakery product with a chocolate product
~ containing calcium stearàte to retard moisture loss. Colten et
;~ al., U.S. Patent No. 3,784,713 describes a moisture barrier coatingfor baked products by incorporating into a chocolate coating a
minor amount of an alXali or alkaline earth metal derivative of
isolated soy protein. Lang et al., U.S. Patent No. 3,784,714
i~ describes a glaze composition for a bakery product as a moisture
barrier which comprises a dextrin component, water, chemical
preservative and an edible acid. In the present invention, a
unique coating composition has been discovered which controls a
~25 moisture migration for fried bakery products especially for
chocolate coated donuts which remain soft in texture and of stable
quality over extended periods of time.
SUM~ARY OF THE INVENTION
In accordance with the present invention, a unique
coating composition for a fried bakery product has been discovered
which has outstanding moisture control properties and can be
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predictably reproduced by controlling the relative humidity of the
coating by the addition of an aqueous soluble sugar-containing
syrup to the remaining ingredients of the coating. The unique
coating composition for a fried baXery product such as a donut,
other donut products, honey bun, crullers and the like for this
invention comprises:
(1) about 60 to about 95 weight percent of an edible
lipid such as a fat or shortening having a melting point above
about 99F;
(2) an amount of an aqueous soluble sugar-containing
syrup and/or water added to ingredient (1) to produce a moisture
content in the coating composition having a relative humidity of
about 63 to about 75% as measured in a sealed air-tight box having
a controlled starting headspace conditions of 70F/60% relative
~;~ humidity environment where 100 grams of said coating is spread
evenly onto a surface of a pan wherein the relative humidity is
recorded at five minute intervals until substantially equilibrated.
A preferred coating composition for this invention is the same
~20 composition as described above except that the edible lipid, having
a melting point above about 99~F in amounts from about 65 to about
88 weight percent and an edible fibrous-containing powder is
present in amounts from about 5 to about lS weight percent. An
additional aspect of this invention is an improved donut which
~2S ~ contains a substantially uniform coating of the above-descri~ed
compositions and additionally to an improved donut which is coated
with a chocolate coating or other suitable icings. The improved
donuts of this invention remain soft in texture and of stable
quality over extended periods of time.
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DETAILED DESCRIPTION OF THE INVENTION
The edible lipids such as fat or shortening used in the
compositions of this invention are those edible lipids such as fats
or oils which include palm oil, olive oil, oleic oil, coconut oil,
canola oil, palm kernel oil, soybean, corn oil, peanut oil, ~;
sunflower oil, cottonseed oil, safflower oil among others, mixtures
o~ these oils, hydrogenated or partially hydrogenated oils. It is
essential for purposes of this invention that the oils or
shortenings have a melting point above 99F and preferably above
1057F and more preferably 110F to 117F. The fats or shortening -
as used herein do not require emulsi~iers as long as constant -
agitation is maintained in the mixing. It is preferred to use
~15 emulsifiers such as mono- and diglycerides which are well known and
are used in acceptable amounts as an aid in the preparation of the ~-
coating composition of this invention. The amounts of a fat or
~; shortening used in the coatings of this invention can range from
about 60 to about 95 weight percent of the total composition. The
amounts of fat or shortening used with about 5 to about 15 weight
percent of an edible fibrous containing powder can range from about
65 to about 88 weight percent of the total composition.
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The amount of water added to the ingredients of the ~,
coating compositions will depend on the relative humidity of the
coating composition required.
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The aqueous soluble sugar-containing syrup used in the
coatings of this invention is dependent on relative humidity of the
coating achieving above about 60 to about 75%. This means that the
~ soluble sugar-containing syrup is mixed with the water and edible ~-
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lipids such as fat or shortening to form a coating having a
relative humidity above about 60% to about 75~ Amounts of the
aqueous soluble sugar-containing syrups used can range from 0 to
about 20 weight percent, preferably 0 to 10 weight percent. The
equipment used to determine relative humidity (vapor pressure)
developed by the coatings of this invention is an air tight plastic ;~
desiccant box measuring 8~" x 11" x 6" to provide a sealed
environment. This box is equipped with a temperature and relative
humidity measurement device (General Eastern Model 850 transmitter)
which is interfaced with a Hewlett Packard Data Collection system.
The apparatus is placed in a 70F/60% relative humidity
environment, to provide controlled starting headspace conditions
inside the sealed box. The procedure for relative humidity
determination includes one hundred grams of a coating to be tested
which is spread evenly onto the surface of a disposable aluminum
pan, having slightly less dimensions as the bottom of the
desiccator box (8" x 10"). Humidity measurements are recorded at
five minute intervals over the time needed to substantially
equilibrate the headspace relative humidity for a period of time
not exceeding two hours. The term "aqueous soluble sugar-
containing syrup" means that the soluble mono- and disaccharide
sugars used in the syrup are dissolved with a minimum amount of
water. If excess water is used to produce the syrup, it could
effect the relative humidity the coating exceeding the 75~ relative
humidity of where an effective coating for the fried bakery
products may not be achieved. The use of the relative humidity of
the coating to achieve success of an outstanding moisture control
for a fried bakery product is unique and novel.
The aqueous soluble-containing sugar syrup can contain up
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to 92% solids, preferably between about 50 to about 80~ total
solids. The preferred sugar syrup to be used is defined as 42
*LEVUDEX containing 30% fructose and 35% dextrose having 28~ water -
with a total solids of 72~. fnvert sugar is acceptable as well as
24 LE W DEX syrup. The amount of water in the above-described syrup -
can range from about 21 to about 30 weight percent.
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A preferred coating of this invention contains edible
fibrous-containing powder which acts as water binders. These
include fibrous powder which are soluble or insoluble fibers such
as cocoa, citrus peel, refined corn bran, citrus pectin, citrus
albedo and the like. The cocoa powder used can contain about 1 to
about 32 weight pércent cocoa butter fat, preferably about 10 to
about 12 weight percent butter ~at. The average particle sizes of
the fibrous powder can range from about 35 to about 170 microns.
The amounts of edible fibrous-containing powder can range from
about 5 to about 15 weight percent of the coating composition.
The donuts which are coated by the use of the coating of
this invention provide a moisture barrier which significantly
~ reduces the deterioration of the product over extended periods of
; time. Chocolate coated and icing coated donuts have accelerated
loss of moisture by the crumb and stale faster than any other type
~25 of donuts. The coating of the donut using the coating compositions
of this invention provides a method to retard moisture migration
;~ and staling of the crumb by placing this interfacial layer between
the crumb and the chocolate or icing coating. The interfacial
coatings in the donuts of this invention allows the reduction of
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firmness development in the crumb, improved quality and prolong
shelf life of chocolate coated or other icing coated donuts without
deterioration in the appearance of the coating. What has been
achieved is the substantial increase in the shelf life of the donut
from 2.5 days without the interfacial coating of this invention to
5.5 to 7.5 days due to the carefully designed interfacial layer
between the crumb and coatings. The staling of the product is
significantly retarded using the interfacial coating of this
invention.
The coatings of this invention are prepared by placing
the edible lipids into a mixing bowl, blending the free water with
the aqueous soluble sugar syrup and mixing the blend with the fat
~15 and shortening to provide a smooth and creamy product. Then
heating the mixture to 120F to about 140F. If an edible fibrous~
containing powder such as cocoa is used, it is combined with
portions of the edible lipids prior to the addition of mixing with
the aqueous soluble sugar syrup.
The coating is heated or maintained at temperatures of
115F to about 140~F and applied to the surface of the hot donut
made by a normal frying process. After the coating has set up, the
chocolate or icing top coating can be applied. Both of these
~25 coatings may be applied to the surface of the product by any
practical mechanical means such as dipping, spraying, brushing or
a water fall. It is important to remove the excess of the coating
to provide a substantially uniform coating by any practical means
such as air blowdown, mechanical vibration or centrifuging while at
the same time minimizing external markings due to the support of
the ~donut during drying or setting of the donut. The amount of
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interfacial coating can range from about 10 to about 25 weight
percent of the donut, preferably about 14 to about 22 weight
percent. The top chocolate or icing coating may range from about
525 to about 35 weight percent of the donut, preferably about 29 to
about 33 weight percent.
The following examples further illustrate the invention.
EXAMPLES 1-9
PREP~RATION OF INTERFACIAL COATING
EXAMPLE 1
Into a Hobar type mixing bowl, 73.7 pounds of a mixture
~15of soybean oil-cottonseed oil emulsified with mono- and
diglycerides having a melting point of 115F was blended at low
speed with 28 pounds of cocoa powder containing 10 to 12 weight
percent cocoa butter fat. 73.7 pounds additionally of a mixture of
soybean-cottonseed oil as described above was added to the blended
20cocoa-cottonseed oil-soybean oil mixture and blended until uniform.
Separately 4.6 pounds of water was thoroughly mixed with 20 pounds
of 42 LE W DEX containing 30% fructose and 36% dextrose (total
solids 72%) containing 28% bound water to produce the syrup. This
mixture was added to the cocoa-cottonseed oil-soybean oil mixture
~25and blended to a smooth and creamy texture. The relative humidity
of this coating as measured in the relative humidity apparatus,
previously described, was 65%.
The coating composition was placed in a water-fall
30coating unit used for glazing donuts. The temperature of the
~coating was maintained at 130F during the coating. 8 grams of a
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substantially uniform coating was applied to the entire surface o~
the donut. Xn a similar manner a chocolate coating was applied to ~ ~:
the entire surface of the donut.
5EXAMPLE 2
In a similar manner as in Example 1 except no cocoa was
blended in the mixture. The relative humidity o~ the coating was
73%. ~.
~10The following table summarizes the various coating : ~:
; compositions and chocolate coated donuts in additional Examples 3
through g utilizing a similar process as described in Example 1.
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In the above Table, it should be noted that high shelf ~:
life and low or acceptable stickiness donuts are obtained when the
5interface coating relative humidity ranges from 64 to 73~ and the .
moisture of the interface coating ranges from 3.2 to 5.3%.
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