Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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FLAX EMULSION COMPOSITION FOR BAKED FOOD
FIELD
This patent application discloses a natural emulsifier and emulsion
composition
useful in baked food, such as cake and bread.
BACKGROUND
Emulsifiers are essential in order to mix fat and water in baked goods.
Propylene
glycol mono esters ("PGME") of fatty acids are one example of an effective and
widespread emulsifier. PGME has become less popular in commercial baked
goods. It is viewed negatively by some consumers who prefer natural
ingredients
over chemical additives. Some natural ingredients, such as eggs, can contain
allergens, so they are not suitable alternatives to PGME. Eggs are also
unappealing to vegans. Natural-based ingredients such as mono and dis/lecithin
also sound like synthetic chemicals to some consumers and may potentially
produce cakes with unsatisfactory properties, such as toughness.
SUMMARY
The disclosure relates to use of full milled flaxseed as an emulsifier in
baked food
or an emulsification composition. Another aspect of the disclosure relates to
baked goods, such as bread or cake containing the composition.
in an embodiment, the disclosure relates to an emulsion composition
comprising:
i) milled flax seed, ii) fat and iii) water, in a fat-in-water emulsion. The
water in the
emulsion is optionally referred to as "emulsion water". The fat in the
emulsion is
optionally referred to as "exogenous fat". The milled flax seed optionally
comprises milled flax seed, optionally partially- or full- milled flaxseed,
such as flat
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milled flaxseed. Optionally, the flax:fat:water are in the following ratio: 10-
30%
water: 3-10% flaxseed: 60-80% fat. In another embodiment, the flax:fat:water
are
in the following ratio: 20-30% water: 4-7% flaxseed: 60-80% fat. The fat
optionally
comprises shortening, such as vegetable shortening, animal shortening or bird
shortening. The fat optionally comprises oil, such as vegetable oil, for
example
comprises canola oil or soybean oil. The flaxseed optionally has a maximum
particle size of 30 mesh. The viscosity is optionally 4 to 6.5cm at 20 C and
30
seconds, as measured on a Bostwick consistometer. In an embodiment, the
viscosity reading for the hydrated flax and water is optionally 2100-6000 cp,
such
as 2325-2450, or 2380 cp, at 2Orpm on a Brookfield viscometer, or ii) 2100-
6000
cp at 2Orpm on a Brookfield viscometer. The milled flax seed, prior to use in
the
composition, optionally comprises the following properties: moisture: 4-10%;
fat:
37% ¨ 51%; and protein: 15% ¨ 25%. In another embodiment, the properties are
moisture about 6.5%; fat about 43%; and protein about 21%.
Another aspect relates to the use of milled flax seed described in this
application
as an emulsifier. The disclosure also relates to methods of preparing an
emulsion
composition, comprising:
blend water and full flat milled flaxseed, to form a slurry;
contacting oil with the slurry and blending the oil and slurry to form
the emulsion composition.
Optionally the oil and slurry are blended until there are no pockets of free
oil or
unblended flax and water. The water and flax seed are optionally blended in a
tank blender with shear less than 400rpm and the oil and slurry are mixed with
shear at 1500-1900rpm. The flaxseed typically has a maximum particle size of
30
mesh. The emulsion typically comprises fat globules in water. The emulsion
composition is typically blended with dry mix within 12 hours of preparation
of the
emulsion.
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The method optionally further comprises mixing the emulsion with emulsion-
receiving bread ingredients to form a bread dough; optionally further
comprising
cooking the bread dough to make a bread product. The emulsion composition
optionally comprises 2.5-4.5% by weight of the bread dough. The emulsion
viscosity reading is optionally 3200-3700 cp, such as 3375-3475 cp, or 3420
cp, at
2Orpm on a Brookfield viscometer. The method optionally further comprises
mixing the emulsion with emulsion-receiving cake ingredients to form a cake
batter; optionally further comprising cooking the cake batter to make a cake
product. The emulsion composition optionally comprises 13-21% by weight of the
cake batter.
Other advantages and uses of the emulsion composition will be readily apparent
from the detailed description.
DETAILED DESCRIPTION
The inventor has provided a new fat emulsification composition, based on a
flax
emulsifier. The emulsifier is a natural ingredient that provides an
alternative to
conventional chemical emulsifiers. The minimal ingredients of the emulsifier
composition are flax, fat and water. These ingredients form into a fat-in-
water
emulsion. The composition is useful for making baked foods, such as baked
cakes, muffins, scones and cinnamon buns. It is also useful for making yeast-
raised, baked foods, such as bread (e.g. bread loaf, pita bread, bread sticks,
buns,
flatbread, pizza crust and bagels). The composition is quite useful for making
microwavable foods such as microwaveable breads, for example, microwaveable
bread rolls, bread loaves, flatbreads or pizza crusts. Microwave breads are
formulated differently than conventional bread that is only baked in the oven.
Microwave breads contain cellulose gums and other ingredients that provide
moisture retention and a higher level of emulsification and blending. The
microwave breads resist drying that occurs to conventional breads in the
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microwave.
Microwave products are typically partially or fully baked then
packaged (frozen or unfrozen) for convenient microwave reheating at a later
time.
Emulsifier
Milled flaxseed is a useful emulsifier. Flat, full milled flaxseed is used in
certain
embodiments. Optionally, the emulsifier is a full flat milled flaxseed, such
as
OptiSol 5000 golden flaxseed (Linum usitatissimum) sold by Glanbia/Pizzeys.
The
use of OptiSol and other milled flaxes for combination with fats to make an
emulsifier composition is advantageously disclosed for the first time in this
application. Suitable full, milled flaxseed is disclosed in US 2010/0075012
which
is incorporated herein by reference. US 2010/0075012 describes a flaxseed
composition that is readily pre-hydratable. The flax is readily milled using
conventional milling techniques. Typically the flax will have a smooth, free
flowing
granulation. The flaxseed is typically sifted before use, such as through a US
30
mesh market grade sieve which produces a maximum particle size of US standard
30 mesh (0.595mm). Optionally, the particle size may be 25-30 mesh (0.71mm-
0.50mm). Optionally the flax has (prior to mixing in the composition):
= Moisture: 4-10%, such as 3.0 ¨ 7.5% (eg. about 6.5% or 6.6%; "about"
means plus or minus 10%);
= Fat: 37% min ¨ 51% max, such as 40%-45% (e about 43%); and
= Protein: 15% min ¨ 25% max protein, such as 19%-23% (eg. about 20% or
21%).
Moisture, fat and protein are optionally measured by the AOAC measurement
methods. ("Official Methods of Analysis", 18th Edition. Edited by George
Latimer.
AOAC International).
Flax has a sufficient mucilage for forming suitable
emulsions. The mucilage contributes to achieving the desired viscosity ranges
described in this application. A partially milled flax seed may also be used
where
in an emulsifier combination it achieves the viscosity and emulsion properties
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described herein. The amount of flax emulsifier to use varies for different
food
applications. The appropriate amount of emulsifier for a particular use will
be
readily apparent to one of skill in the art and determinable from this
application.
Fat
The term "fat" refers to exogenous fat that is combined with the milled flax.
The fat
is alternatively referred to as cooking fat, and it is readily available from
commercial manufacturers and suitable for baking. The terms fat and cooking
fat
do not include endogenous flax fat from the milled flax. The
emulsion
compositions will typically contain some endogenous flax fat. The fat is
typically a
vegetable fat. Suitable fats are readily selected based on the intended use.
In an
advantageous embodiment, baked goods made according to the present invention
do not have reduced fat compared to baked goods made with conventional
emulsifier compositions. Shortening is fat, typically saturated fat, that is
solid at
room temperature (20-25 C, optionally 22 C). Some vegetable fats and most
animal and bird fats are solid at room temperature. These solid fats are
typically
suitable for yeast raised baked goods. Optionally, beef tallow, pork lard or
duck fat
is used. Usage rates of shortening for yeast raised bread products vary, for
example, optionally 0.5-5% shortening by total bread ingredient weight, such
as
1.5-3% shortening by weight, in the total weight of ingredients to be used in
the
bread product.
Oils are fats that are liquid at room temperature. Oils are optionally a
mixture of
saturated and unsaturated fat (eg. polyunsaturated and monounsaturated fat).
It
has been determined that fats that are oils at room temperature, such as many
vegetable oils, are readily combined with milled flaxseed and water to make
emulsification compositions that produce high quality baked cakes and breads.
The oil is typically a cooking oil readily available from commercial
manufacturers
and suitable for baking. The oil is optionally a liquid vegetable oil, such as
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soybean oil, canola oil, sunflower oil olive oil or corn oil. Non-hydrogenated
unsaturated oils like canola, soybean and sunflower oil are useful in the
emulsion
compositions. Therefore, many baked foods previously only made with shortening
can now be made with oils. Oil typically produces a more tender product. Oil
may
produce a shorter bite (i.e. less chewy) than shortening, which is desirable
in
cakes. Oil usage rates in cakes optionally vary from 10-25% by weight,
optionally
15-20% of the entire cake batter ingredient weight.
Water
Any food-quality water is suitable for use. Typically, the composition is
mixed with
water at a pH about 7, optionally a pH between 6-8 or 6.5-7.5. Typically,
water is
combined with the milled flax emulsifier and fat at 15-25 C, such as 18-22 C,
17-
C or 18 C.
Emulsion Composition
The emulsion composition is formed by mixing the flax emulsifier and fat with
water to form the oil-in-water emulsion. The emulsion is a dispersion of small
droplets of fat within the water. The emulsifier described in this application
prevents the fat droplets from coalescing. The viscosity is optionally 4 to
6.5cm on
a Bostwick consistometer at 20 C at 30 seconds, typically 4.5 to 6.2cm or 5.3
to
5.9cm. The emulsion composition should be prepared shortly before it is to be
mixed into other food ingredients and cooked, typically the same day, such as
less
than: 6, 4, 2 or 1 hour(s) before mixing with other food ingredients. Prompt
mixing
into other food ingredients will reduce the rate of oxidation of the emulsion
composition and convert the emulsion composition into ingredients of the food
product.
The cake batter ingredients, not including the emulsion, are optionally
referred to
as the emulsion-receiving cake ingredients. The emulsion composition is often
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combined with dry food ingredients such as flour and other minor ingredients,
which may together be called a dry mix. For a cake, the dry mix optionally
includes: flour, sugar, salt, baking powder and milk ingredients. Additional
water
or eggs may be added to the dry mix. Variations are possible such as use of
milk
instead of milk ingredients or dry egg ingredients instead of egg. The
combination
of the emulsion with emulsion-receiving cake ingredients makes a cake batter
and
the cake batter is readily cooked to make the cake product (eg. cooking by
applying heat at least: 300, 350 or 400F).
For bread, the dry mix optionally includes ingredients such as: yeast, flour,
salt,
sugar and gluten. Additional water may be added to the dry mix as well as
other
ingredients such as lubricants. The non-emulsion bread ingredients are
referred
to as the emulsion-receiving bread ingredients. The combination of the
emulsion
with emulsion-receiving bread ingredients makes a bread dough and the bread
dough is readily cooked (typically after yeast-raising) to make the bread
product.
The combination of the emulsion with emulsion-receiving bread ingredients
makes
a bread dough and the bread dough is readily cooked to make the bread product
(e.g. cooking by applying heat at least: 300, 350 or 400F).
The emulsification composition produces food that is stable for an indefinite
period, optionally at least: 1 week, 1 month or 6 months. The emulsification
composition has a longer shelf life if frozen or if used in a frozen baked
good, such
as a frozen cake or bread. The emulsion composition is mixed with dry
ingredients using known techniques. Conventional dry ingredients for cakes or
breads, such as flour, are used to make the baked foods.
High Ratio Cake and Other Baked Goods
A high ratio cake is highly aerated, leavened cake with a high ratio of sugar
to
flour. High ratio cakes are moist and very sweet, due to the high sugar
content.
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Optionally the high ratio cake has a ratio of more than one part sugar to
three
parts flour, more than one part sugar to two parts flour, or at least as much,
or
more, sugar in the mixture as the amount of flour. Typically, high ratio cake
and
other baked goods are produced with a soft flour, such as a wheat flour. Soft
flour
is relatively low in gluten (e.g. 8-10%) and the lack of gluten produces a
fine or
crumbly food product texture. All purpose flour typically includes hard and
soft
wheat flour and is useful to make both cakes and breads All purpose flour has
higher gluten than soft flour (typically 9-12% gluten) so cakes can be made
from
all purpose flour, but they will be less tender.
In the high ratio cake, the emulsion composition is advantageous as a
replacement for PGME emulsifier. Surprisingly, it has also been determined
that
baked goods are readily made with oil that is emulsified by the milled flax in
water,
instead of requiring the emulsified shortening required with PGME and other
conventional emulsifiers. Most commercial cakes, particularly high ratio
cakes,
use either hydrogenated shortenings or shortenings made from hard stock such
as
palm or coconut oils. Prior to this invention, high ratio cakes could not be
made
without synthetic emulsifier in or on the fat in the cake mix. The present
disclosure
advantageously provides a high ratio cake made with emulsified oil, thereby
producing a lighter cake that includes healthier oils. The oil is optionally a
liquid
vegetable oil, such as soybean oil, canola oil, sunflower oil olive oil or
corn oil.
Usage rates in cake vary depending on the particular food application and are
readily determined by a baker. For example, oil has a usage rate optionally 7-
25%
by weight, 10-20% by weight, 15-20% by weight, optionally, 16%-18% on 100% by
weight of the ingredients to be used to make the entire cake.
In certain embodiments, a cake emulsion composition optionally includes 10-30%
water ("emulsion water"), 3-10% flaxseed and 60-80% fat by weight of the
emulsion. In other embodiments, a cake emulsion composition optionally
includes
15-25% water, 5-8% flaxseed and 65-75% fat by weight of the emulsion. In
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certain other embodiments, a cake emulsion composition optionally includes 23-
25% water, 4-6% flax emulsifier and 70-73% fat by weight of the emulsion. In
one
embodiment, the emulsion is made with, for example, 20kg (26%) water, 20kg
(5%) flax (e.g. Optisol 5000 flax, ambient temperature) and 267kg (69%) canola
oil
(18-20 C). One of skill in the art can readily determine suitable amounts of
other
cake ingredients to be combined with the emulsion composition.
Tables 1 and 2 exemplify cake recipes using such a composition. Cake emulsion
is optionally prepared as follows. Water at 20 C is blended with flax with low
shear (e.g. 35Orpm in a tank blender with impeller) until a homogeneous slurry
is
achieved. This hydrates the flax. Once the flax slurry has viscosity
approximately
5.6cm on a Bostwick consistometer at 20 C for 30 seconds (alternately 4.5 to
6.2cm), add the oil into the slurry with high shear. The ingredients can be
mixed in
the same tank blender with high shear, for example, at about 1500-1900RPM,
typically 1700RPM. High shear combines the mix of flax and water into the oil.
High shear takes fat glob size down, so it becomes more homogenous. The flax
emulsifier makes a stable water and oil emulsion by non-chemical means. The
product should be blended until there are no pockets of free oil or unblended
flax
and water. Once blended, the emulsion is ready to be mixed with the pre-
emulsion cake ingredients, typically starting with the dry mix ingredients of
the
cake. The flax is not mixed directly with dry mix, oil and water without first
making
the emulsion because if all ingredients are mixed together in one step, a
suitable
emulsion will not be formed and the ingredients will separate. One may
maintain a
temperature in the emulsion of 20-23 C before use. Typically one will pump the
fat portion to be blended for mixing with sugar prior to blending with other
dry
ingredients. In another embodiment, the emulsion is made with shortening, for
example, 100g water (23.8% by weight; optionally 18%-30%, such as 20-25% by
wt of emulsion) at 14 C is blended with flax (20g Optisol 5000 (4.76%);
optionally
3-8%, such as 4-6% by wt) by stirring. Then 300g shortening (71.43%;
optionally
60-80%, such as 65-75% by wt) is melted in a beaker at 60 C. Once the flax
slurry is viscous, fat is added into the slurry with high shear by a mixer.
Fat must
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be added quickly and shear applied before crystallization occurs as the
temperature of the fat decreases and begins to solidify.
In another embodiment, the disclosure relates to methods of using the
emulsions
to make yeast-raised bread or high ratio cake by combining the emulsion
composition with other food ingredients. The emulsion is optionally mixed with
pre-emulsion cake mix optionally includes: flour, sugar, salt, baking powder
and
milk ingredients, secondary water and eggs. For bread, the emulsion
composition
is optionally combined with pre-emulsion bread mix, comprising ingredients
such
as: yeast, flour, salt, sugar and gluten. The cake or bread is optionally
partially or
fully baked and then frozen. The disclosure also includes cake batters, cakes,
bread dough and bread prepared according to processes described herein.
Embodiments of the invention will be described by reference to examples below,
which are not intended to limit the scope of the disclosure.
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Example 1 ¨ Vanilla Cake
This example provides a recipe using the flax emulsifier and emulsification
compositions of the invention.
Vanilla Cake
Vanilla Cake % by weight GRAMS/BATCH
Granulated Sugar 29.142% 350.000
Water in emulsion ("emulsion
water") 4.413% 53.000
Flax 0.883% 10.600
Canola 11.774% 141.400
Pastry Flour 22.648% 272.000
Salt 0.749% 9.000
Baking Powder 1.415% 17.000
Skim Milk Powder 1.166% 14.000
Liquid Whole Eggs 13.655% 164.000
Water 14.155% 170.000
100.000% 1201.000
The emulsion in Example 1 is 205g, which is about 17% of the total ingredient
weight in the cake batter ingredients. The recipe provides a cooked cake with
good quality properties, such as taste, tenderness and mouth feel. The colour
was
light and acceptable.
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Example 2 ¨ Devil's Cake
Table 2 provides an example of a recipe using the flax emulsifier and
emulsification compositions of the invention.
Devils Chocolate Cake
Devils Cake % by weight GRAMS/BATCH
Granulated Sugar 26.290% 326.000
Emulsion water 4.169% 51.700
Flax 0.831% 10.300
Canola 11.129% 138.000
Skim Milk Powder 0.887% 11.000
Cocoa 4.435% 55.000
Baking Powder 0.323% 4.000
Baking Soda 0.645% 8.000
Salt 0.565% 7.000
Pastry Flour 19.758% 245.000
Whole Eggs 11.855% 147.000
Water 19.113% 237.000
100.000% 1240.000
Emulsion composition ingredients are noted in bold in the table. The emulsion
in
Example 2 is 200g, which is about 16.1% of the total ingredient weight in the
cake
batter ingredients.
The recipe provides a cake with good quality properties, such as taste,
tenderness
and mouth feel. The colour was a good dark brown devil's chocolate colour.
One of skill in the art will appreciate that the amounts of ingredients are
variable.
The amount of emulsion in Examples 1 and 2 may optionally be varied up to plus
or minus: 10% or 20% from the amount listed in the cake recipes. For example,
in
a cake batter, optionally the emulsion is 13-21% by weight of the cake batter,
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optionally 15-19%. The amounts of each individual ingredient used in the
emulsion may optionally each be varied up to plus or minus: 10% or 20%. The
emulsion water portion is typically 3-6% by weight of the cake batter,
optionally 4-
5%. The flax emulsifier is typically 0.5-1.5% by weight of the cake batter,
optionally 0.7-1.1%, or 0.8-0.9% by weight. The oil is typically 9-15% by
weight of
the cake batter, optionally 11-13%.
Bread
The emulsion composition provides better emulsification and helps extend bread
shelf life for bread dough formulas that use shortening or liquid oil. The oil
blend
from the flax seed and the coating of the flour particles from the emulsion
would
aid in retarding the staling of the bread. Usage rates for a particular
product are
readily determined by a baker. In another embodiment, the fat, such as the
shortening component or oil component, is optionally 55-85%, 65-75% or 66-72%
by weight of the emulsion composition. Usage rates of fat, such as shortening,
for
yeast raised bread products varies, for example, optionally 0.5-5% shortening
by
total bread dough ingredient weight, such as 1.5-3% shortening by weight, in
the
total weight of ingredients to be used in the bread product. In
another
embodiment, the fat shortening component or oil component, is optionally 5-20%
by weight, such as 10-15% by weight of the entire product ingredient weight.
Usage rates of fat or oil in the bread are typically up to 3% by wt of bread
dough
ingredients. Viscosity and composition of the emulsion would be similar to
that of
the emulsion composition described above for cakes, however, less of the
composition is necessary for bread than cake because bread is more lean. In
one
embodiment, flax emulsifier is 2-5% by wt, fat 2-5% by wt and emulsion water
20-
25% by wt of total bread dough ingredient weight.
The fat in water composition is mixed with conventional dry ingredients, such
as
flour. Hard flour or bread flour high in gluten (e.g. 12% to 14% by wt) is
typically
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used in bread. All purpose flour may also be used, if less chewy bread is
acceptable in the desired product.
One can use the dough containing the milled flax emulsifier as a microwavable
dough, that will resist drying in a microwave oven. Once baked and frozen, the
emulsion makes the bread product much more microwave friendly. On its own,
the flax has excellent moisture retention properties in dough but when the
emulsion is added to dough, the moisture retention is greatly improved. The
fat in
frozen bread may crystallize in the absence of emulsifier. This addition
replaces
the use of starches, cellulose gums and mono and diglycerides in microwave
breads. Usage rates are typically up to 3% fat by weight in the total weight
of the
ingredients used to make the bread product. Example 3 provides an example of a
microwave bread that is optionally partly or fully baked before use in the
microwave.
Example 3 ¨ Bread
Microwave Dough g/BATCH
Water in yeast composition 9.768% 20.000
Instant dry yeast 0.977% 2.000
Flax 0.176% 0.360
oil 2.344% 4.800
Emulsion water 0.879% 1.800
Water 24.419% 50.000
Hard Flour 58.605% 120.000
Salt fine 0.977% 2.000
Granulated sugar 0.977% 2.000
Inactive Yeast 0.440% 0.900
Gluten 0.440% 0.900
100.000% 204.760
Emulsion ingredients are noted in bold in the table.
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To prepare the bread, for example, slurry instant yeast with 20 kg water 38 C.
Allow to stand 10 minutes. Add the emulsion and 50kg water to the yeast. Form
slurry in the mixer. Then add flour and other ingredients to the mixer. Mix
two
minutes on low and 6.5 minutes on high.
The bread is optionally frozen. It has suitable properties (color and texture)
for
consumption, especially moisture retention providing suitable moisture
properties
in the product after heating in a microwave oven.
The total weight of the oil, water and flax in the emulsion in Example 3 is 7
grams.
This amount of emulsion may optionally be varied. As an example, the emulsion
is readily varied from 5g to 9g relative to other ingredients in the bread
dough,
optionally 5.5g to 8.5g or 6.3g to 7.7g. The emulsion is 3.4% by weight of the
total
product ingredients, so the corresponding percentages of variance are
optionally
2.7 to 4.1% by weight of the bread dough ingredients, optionally 3.1 to 3.7%.
The
emulsion in other bread products is optionally varied from 2.5 to 4.5% by
weight of
bread dough ingredients. One of skill in the art will appreciate that the
amounts of
ingredients within the emulsion are also variable. For example, the amounts of
individual ingredients used in the emulsion may optionally each be varied up
to
plus or minus: 10% or 20%. For example, flax may optionally be varied from
0.1%
to 2.5% by weight, water in the emulsion may be varied from 0.5 to 1.5% by
weight
and oil may be varied from 1.5% to 5% by weight. With respect to the above
Example 3, flax may typically be varied from 0.14% to 2.1% by weight,
optionally
0.15% to 0.19% by weight. Water may optionally be varied from .7% to 1.1% by
weight, optionally 0.8 to 1% by weight. Oil may be varied from 1.8% to 2.8% by
weight, optionally 2.1% to 2.6% by weight.
Other embodiments of the disclosure will be readily apparent. The invention is
not
limited to the disclosed examples. The disclosure covers various modifications
and equivalent arrangements included within the scope of the appended claims.
