Refrigerator-stable pancake & waffle batter in a pressurized can

Abstract

An unpasteurized pancake and waffle batter is provided in a pressurized dispenser and can be used to bake a variety of food products. In embodiments of the present invention, raw ingredients including flour, sugar and egg are mixed with water in a cold process to create a batter having a water activity of approximately 0.96. The batter is sealed in a dispenser and pressurized with a gas such as carbon dioxide. The carbon dioxide reduces the viscosity of the batter to allow the batter to be dispensed for the life time of the product. The carbon dioxide aerates the food product giving light and fluffy baked products and also serves as a browning agent.

1 . A packaged food product comprising:
 an unpasteurized pancake and waffle batter including a plurality of raw ingredients mixed at a temperature below about 4° C., the batter having a water activity of approximately 0.96;   said batter sealed in a dispenser;   the dispenser pressurized with a gas;   the dispenser having a valve through which said batter can be manually dispensed;   wherein said batter, when sealed and pressurized in said dispenser, has a refrigerated shelf-life greater than approximately 120 days.   
     
     
         2 . The packaged food product of  claim 1 , wherein the said batter comprises: flour, sugar and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96. 
     
     
         3 . The packaged food product of  claim 1 , wherein said batter comprises: flour, sugar, sodium lactate, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96. 
     
     
         4 . The packaged food product of  claim 1 , wherein said batter comprises: flour, sugar, cultured dextrose, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96. 
     
     
         5 . The packaged food product of  claim 1 , wherein said batter has a viscosity greater than approximately 12000 cP. 
     
     
         6 . The packaged food product of  claim 1 , wherein said batter has a viscosity less than approximately 14000 cP. 
     
     
         7 . The packaged food product of  claim 1 , wherein said batter has a viscosity greater than approximately 12000 cP and less than approximately 14000 cP. 
     
     
         8 . The packaged food product of  claim 1 , wherein the batter has a pH of approximately 6. 
     
     
         9 . The packaged food product of  claim 1 , wherein said gas includes carbon dioxide. 
     
     
         10 . The packaged food product of  claim 1 , wherein said gas includes carbon dioxide and wherein the batter when pressurized with said gas is phase stable over a temperature range between:
 a lower limit of approximately −5° C.; and   an upper limit of approximately 35° C.   
     
     
         11 . A packaged food product comprising:
 an unpasteurized pancake and waffle batter including a plurality of raw ingredients mixed at a temperature below about 4° C., the batter having a water activity of approximately 0.96;   said batter sealed in a dispenser;   the dispenser pressurized with a water soluble gas;   the dispenser having a valve through which said batter can be manually dispensed;   wherein said batter, when sealed and pressurized in said dispenser, has a refrigerated shelf-life greater than approximately 120 days.   
     
     
         12 . The packaged food product of  claim 11 , wherein the said batter comprises: flour, sugar and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96. 
     
     
         13 . The packaged food product of  claim 11 , wherein said batter comprises: flour, sugar, sodium lactate, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96. 
     
     
         14 . The packaged food product of  claim 11 , wherein said batter comprises: flour, sugar, cultured dextrose, and egg mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96. 
     
     
         15 . The packaged food product of  claim 11 , wherein said batter has a viscosity greater than approximately 12000 cP. 
     
     
         16 . The packaged food product of  claim 11 , wherein said batter has a viscosity less than approximately 14000 cP. 
     
     
         17 . The packaged food product of  claim 11 , wherein the batter has a pH of approximately 6. 
     
     
         18 . The packaged food product of  claim 11 , wherein said gas includes carbon dioxide. 
     
     
         19 . The packaged food product of  claim 11 , wherein said gas includes carbon dioxide and wherein the batter when pressurized with said gas is phase stabile over a temperature range between:
 a lower limit of approximately −5° C.; and   an upper limit of approximately 35° C.   
     
     
         20 . A packaged food product comprising:
 an unpasteurized pancake and waffle batter including a plurality of raw ingredients including flour, sugar and egg, mixed with water at a temperature below about 4° C., the batter having a water activity of approximately 0.96;   said batter sealed in a dispenser;   the dispenser pressurized with a gas including carbon dioxide;   the dispenser having a valve through which said batter can be manually dispensed; and   wherein said batter, when sealed and pressurized in said dispenser has a viscosity greater than approximately 12000 cP and less than approximately 14000 cP, a refrigerated shelf-life greater than approximately 120 days, and wherein said batter is phase stabile over a temperature range between −5° C.; and 35° C.