WO1992019109A1

WO1992019109A1 - Comestible formulations

Info

Publication number: WO1992019109A1
Application number: PCT/GB1992/000838
Authority: WO
Inventors: Anthony James Locke
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-05-08
Filing date: 1992-05-08
Publication date: 1992-11-12
Anticipated expiration: 1993-11-08
Also published as: GB9109936D0; JPH06510179A; CA2102610A1; AU1685792A

Abstract

A fat-free baking formulation, which comprises a composition comprising oats intimately mixed with water or skimmed milk, and cereal flour, such that the mix has a pasty consistency. The oats and flour are converted to a creamy consistency on mixing with the water or skimmed milk before baking.

Description

Comestible Formulations

The present invention is concerned with comestible formulations and in particular such formulations which are suitable for forming cooked products, for example, by baking.

There are a large number of different types of pastry, which can be used for a wide variety of baked products, such as pies, flans, tarts, pasties, sausage rolls, vol-au- vents, bread, buns, pizzas or sweet pastries (such as cream horns, cakes, biscuits, tarts, eclairs or the like). All the various pastries are based on flour together with fat (which may be butter, margarine, lard, beef suet or the like) and other optional ingredients such as sugar, seasoning, egg yolk, milk, raising agents etc.

Other bakable materials, known as "crusts", are produced by mixing cooked carbohydrate-based material (such as boiled rice or cold mashed potato) with cereal flour, fat (such as butter) and a raising agent (and optionally eggs and liquid such as milk). Similar types of bakable formulation are used to make products such as potato scones.

We have now devised a substantially fat-free bakable comestible formulation, and a method of production thereof using a composition comprising oats as one of the starting materials.

The formulation according to the invention comprises a bakable, substantially fat-free formulation comprising a homogeneous, intimate mixture of cereal flour and a finely divided powdered oat composition, and sufficient potable aqueous liquid to impart a pasty consistency to the mixture, the intimate mixture and aqueous liquid being mechanically mixed and converted to a material with the consistency of cream prior to baking.

The term "pasty consistency" is used herein to denote a highly viscous fluid which can be shaped by conventional culinary techniques (such as rolling, kneading or the like).

The oat composition may consist essentially of oats, alternatively it may comprise a mixture which typically comprises the following ingredients:- oats, nuts, water, gelatine, lemon juice, salt and sugar. The present invention further comprises a method of producing a bakable comestible formulation, which method comprises preparing an intimate mixture of cereal flour and a finely divided powdered oat composition, and sufficient potable aqueous liquid to impart a pasty consistency to the mixture, wherein the intimate mixture and aqueous liquid are mechanically mixed and converted to a material with the consistency of cream prior to baking.

In a preferred embodiment, the oats are mixed with the aqueous liquid to produce a material with the consistency of cream prior to mixing with the flour.

It is preferred that the oat composition comprises finely divided powdered oats of sieve size not greater than about BS30. It is further preferred that the oats are initially passed through a BS52 sieve and subsequently through a BS30 sieve to produce powdered oats of a desired sieve size.

A minor amount of an edible preservative may be added to the oat composition before or during the mechanical mixing, if wished. Examples of such preservatives are lemon juice, citric acid, vinegar and salt.

When little or no raising agent is used, the amount of potable liquid in the formulation is generally such that the resulting mix has a consistency resembling that of pastry, such that it can be rolled out and shaped in the usual way.

When a raising agent is used, the amount of potable liquid is generally such that the resulting mix has a consistency resembling that of dough, such that it can be kneaded in the usual way.

The mechanical mixing is typically mechanical liquidisation at sufficiently high intensity, with high speed blades, to produce a material with the consistency of cream prior to baking.

The cereal flour employed in the formulation according to the invention is generally flour derived from wheat, although other cereals may be employed in some circumstances; the flour may be gluten-free. Examples of suitable flours for use according to the invention include flour obtained from sorghum, rice flour, cornflour, or the like. Mixtures of such flours, may also be employed, if wished. The potable liquid may be, for example, water or skimmed milk.

In the formulation according to the invention where the oat composition consists essentially of oats, the oats and the cereal flour are preferably present in the amounts of 1 to 2 parts by weight of the oats per 4 parts by weight of flour, together with about 5 to 6 parts by weight of the potable liquid. Typically the oats are present in the form of flour, oatmeal or flakes.

The formulation according to the invention is, as indicated, substantially fat- free; a minor amount of fat (such as no more than 4% by weight of the formulation) may be employed in some circumstances, but generally the formulation is substantially entirely fat- free. Since there is fat in egg yolk, then the formulation according to the invention is preferably free of whole egg yolk or whole egg solids (although egg white or egg solids from which fat has been removed may be used). Similarly, the formulation is preferably free of whole milk or whole milk solids (although skimmed milk or skimmed milk solids may be employed, if wished).

The formulation according to the invention may contain further ingredients. For example, in the case where the formulation is to be used for the production of a savoury baked product, it may contain one or more ingredients selected from the following list: (i) seasoning (salt, pepper, spices);

(ii) dairy solids (preferably substantially fat-free);

(iii) egg solids (again preferably substantially fat-free); and

(iv) non-cereal flours, such as buckwheat or soy flour.

When the formulation is to be used for the production of a sweet baked product, it may contain one or more ingredients selected from the following list: (i) sweetening agents, such as sugar;

(ii) spices of the type normally used in sweet products (such as cinnamon, nutmeg or the like); (iii) dairy solids (preferably substantially fat-free);

(iv) egg solids (again preferably substantially fat-free);

(v) finely ground nut solids (preferably defatted such that the formulation remains substantially fat-free); (vi) non-cereal flours, such as buckwheat or soy flour.

In either case, the formulation may contain raising agents, such as yeast, bicarbonate of soda or the like. Any further ingredients present in the formulation should, of course, be such that they can be intimately mixed with the remainder of the formulation and such that the formulation remains substantially fat-free. The formulation is preferably free of emulsifiers or other surface-active agents.

In accordance with yet a further aspect of the invention, there is provided a baked product derived from a formulation according to the invention (or produced by the method according to the invention), optionally together with sweet or savoury baked material

(such as a fruit pie filling, a pastry filling or the like).

The formulation may, in some embodiments of the invention, be suitable for making pasta-like products, for example, when the cereal flour comprises semolina or the like.

The present invention will now be further illustrated by the following examples which do not limit the scope of the invention in any way.

EXAMPLE 1

Cake lOoz of self raising flour, 5oz of sugar, 6oz of pre-soaked dried fruit, 1 teaspoon of baking powder and 2 teaspoons of mixed spice were mixed together. 5oz of oat flour was placed in a mechanical liquidiser or high speed mixer and liquidised for approximately 2 minutes; 14oz of water being added to the oat flour at intervals during the liquidisation process until the liquidised mixture had a cream like consistency. 1 teaspoon of baking powder was added to the liquidised oat product which was then mixed with the above mixture of self raising flour, sugar and fruit. The product was cooked for 1 hour and 10 minutes on gas mark 4. EXAMPLE 2 Pastry (Sweet or Savoury)

16oz of wholemeal flour (for sweet pastry) or 16oz of self raising flour (for savoury pastry) was mixed with 4oz of sugar, salt and pepper. 6oz of oat flour was placed in a mechanical liquidiser or high speed mixer and liquidised for approximately 2 minutes; 12oz of water being added to the oat flour at intervals during the liquidisation process until the liquidised mixture had a cream like consistency. 1 teaspoon of baking powder was added to the liquidised oat product which was then mixed with the flour and sugar. The product was rolled out and baked on gas mark 4 for approximately 20 to 25 minutes.

The following Examples involve the use of an oat composition prepared as follows as one of the starting materials :-

3oz of oats together with 3oz of nuts (e.g. peanuts, almonds or the like) were mechanically liquidised in a mechanical liquidiser or high speed mixer, 19oz of water being added to the oat/nut mixture at intervals during the liquidisation process. 1 desert spoon of lemon juice, 1.5 desert spoons of gelatine, 1 teaspoon of salt and 1.5 teaspoons of sugar were mixed with the liquidised oat/nut mixture. The product is hereinafter referred to in the Examples as the oat composition. EXAMPLE 3 Pastry

8oz of the oat composition and 4oz of water were mechanically liquidised until the mixture had a cream like consistency. The liquidised product was then mixed with lib of self raising flour and half a teaspoon of baking powder. The resulting product was then baked for 20 to 25 minutes on gas mark 4. EXAMPLE 4 Cake

6oz of the oat composition and 6 to 8oz of water were mechanically liquidised in a mechanical liquidiser until the mixture had a cream like consistency. 12oz of self raising flour, 6oz of dried fruit, 5oz of sugar, 2 teaspoons of mixed spice and 2 teaspoons of baking powder were mixed together and added to the liquidised product. The mixture was then baked for 1 hour and 10 minutes on gas mark 4. EXAMPLE 5 Sponge

6oz of the oat composition and 6oz of water were mechanically liquidised in a mechanical liquidiser until the mixture had a cream like consistency. 6oz of self raising flour, 6oz of sugar and 1 teaspoon of baking powder were mixed together and added to the liquidised product. The resulting mixture was then baked for 20 to 25 minutes on gas mark 4. EXAMPLE 6 Wholemeal Bread

180g of oats and 360g of water were mechanically liquidised. The liquidised product was then mixed with 32kg of wholemeal flour, 25kg of water, 3.2kg of wheatbran, 0.7kg of sugar, 0.64kg of a raising agent (a suitable agent being commercially available under the trade mark FACET), 0.28kg of a vitamin mix, 0.48kg of gluten, 0.9kg of yeast, and 0.55kg of salt.

The product was then divided into separate batches and baked for 10 minutes on gas mark 7. EXAMPLE 7 Doughnuts

750g of oats and 1500g of water were mechanically liquidised and then mixed with 16kg of flour, 1.17kg of yeast, 3kg of a doughnut concentrate (such as the material commercially available under the trade mark ARKADY SILK) and 8kg of water. The resulting dough was then shaped to produce individual doughnuts which were then fried at approximately 180- 190°C for about 2 minutes either side.

Claims

CLAIMS:

1. A bakable, substantially fat-free comestible formulation, which comprises a homogeneous intimate mixture of cereal flour and a finely divided powdered oat composition, and sufficient potable aqueous liquid to impart a pasty consistency to the mixture, the intimate mixture and the aqueous liquid being mechanically mixed and converted to a material with the consistency of cream prior to baking.

2. A formulation according to claim 1, in which the oats and flour are present in amounts of 1 to 2 parts by weight of the oats per 4 parts by weight of the flour.

3. A formulation according to claim 1 or 2, which is substantially free from dairy or egg solids.

4. A formulation according to any of claims 1 to 3, in which the cereal flour is derived from wheat.

5. A formulation according to any of claims 1 to 4, which contains a raising agent.

6. A formulation according to any of claims 1 to 5, wherein said oats are mixed with said aqueous liquid prior to mixing with said flour.

7. A formulation according to any of claims 1 to 6, wherein said oat composition comprises finely divided powdered oats of sieve size not greater than BS30.

8. A method of producing a bakable comestible formulation, which method comprises preparing an intimate mixture of cereal flour and a finely divided powdered oat composition, and sufficient potable aqueous liquid to impart a pasty consistency to the mixture, wherein the intimate mixture and aqueous liquid are mechanically mixed and converted to a material with the consistency of cream prior to baking.

9. A method according to claim 8, wherein said oats are mixed with said aqueous liquid prior to mixing with said flour.

10. A method according to claim 8 or 9, wherein said oat composition is passed through a BS52 sieve and subsequently through a BS30 sieve to produce powdered oats of a desired sieve size.

11. A baked product produced by shaping a bakable formulation according to any of claims 1 to 7, or produced according to any of claims 8 to 10, and baking the shaped formulation.