Batter-like compositions containing setting agent and methods of preparing and using same

Abstract

The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

1 - 21 . (canceled) 
     
     
         22 . A non-flowable batter-like composition comprising:
 (a) flour or flour replacement ingredient;   (b) a creamed composition comprising sweetener and fat source;   (c) about 20% to about 40% moisture content; and   (d) about 10% to about 20% liquid slurry, the liquid slurry comprising about 1% to about 3% setting agent and about 97% to about 99% liquid, wherein the setting agent comprises xanthan gum and locust bean gum.   
     
     
         23 . The non-flowable batter-like composition according to  claim 22  further comprising an additional setting agent selected from gums, hydrocolloids, or a combination of one or more gums and one or more hydrocolloids. 
     
     
         24 . The non-flowable batter-like composition according to  claim 23  wherein the additional setting agent comprises polysaccharide gum, polysaccharide hydrocolloid, or a combination thereof. 
     
     
         25 . The non-flowable batter-like composition according to  claim 22  further comprising a chemical leavening system. 
     
     
         26 . The non-flowable batter-like composition according to  claim 22  wherein the non-flowable batter-like composition is frozen or refrigerated. 
     
     
         27 . A packaged food product comprising:
 (a) a package comprising a plurality of material sheets contained within the package; and   (b) a plurality of individual product units positioned on each material sheet, the product units comprising the non-flowable batter-like composition according to  claim 22 .   
     
     
         28 . The packaged food product according to  claim 27  wherein each product unit maintains a discrete shape without the support of packaging or containment. 
     
     
         29 . The packaged food product according to  claim 27  wherein the product units are frozen. 
     
     
         30 . The packaged food product according to  claim 27  wherein the product units are refrigerated. 
     
     
         31 . A non-flowable batter-like composition comprising:
 (a) a structure-providing amount of flour or flour replacement ingredient;   (b) a creamed composition comprising sweetener and fat component; and   (c) about 10% to about 20% setting agent preparation comprising a liquid slurry comprising about 1% to about 3% setting agent and about 97% to about 99% liquid, the setting agent comprising xanthan gum and locust bean gum,   wherein the non-flowable batter-like composition is non-flowable at a temperature above freezing temperature and below baking temperature of the batter-like composition.   
     
     
         32 . The batter-like composition according to  claim 31  having a density of about 0.4 to about 1.3 g/cc. 
     
     
         33 . The batter-like composition according to  claim 31  wherein the setting agent further comprises polysaccharide gum, polysaccharide hydrocolloid, or a combination thereof. 
     
     
         34 . The batter-like composition according to  claim 31  further comprising a chemical leavening system.