General Mills, Inc.

Other

Richard K Knutson

Jon R Blake

Glenn J VanHulle

Deon L Strommer

Mathew F Langenfeld

Keith A Evenson

Lydia T Midness

Glenn J Van Hulle

Robert A Fedor

Food product

Disclosed is a pudding component comprising a conventional instant pudding in granulated form. The granulated pudding component has also been formed into larger sized pieces referred to herein as 'nuggets.' The granules of the pudding component are essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. The granules are mixed with a heated sugar solution to form a matrix of sugar and pudding granules.

Pudding mix

Disclosed are dry mixes for cakes, especially layer type, for the provision of finished cakes having a discontinuous pudding phase. The present dry mixes require no batter mixing or aeration but merely require the addition of measured amounts of water and baking. The present mixes comprise a cake component comprising a conventional full formulation dry mix for cakes in a particular physical form referred to as 'granulated.' Additionally, the mixes comprise a pudding component comprising a granulated form. The granules of both the cake and pudding components are each essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. For the layer cake component the particle size of the layer cake granules essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to 0.64. The density essentially ranges from about 0.45 to 0.70 g./cc. The rates of initial moisture absorption essentially range (at 70.degree. F.) from about 0.055 to 0.075 gram of water per gram of mix per second. The moisture content is less than about 5%. For the pudding component, the particle size essentially ranges from about 2.8 to 3.4 mm; the bulk porosity ranges from about 0.50 to 0.65; the density ranges from about 0.5 to 0.7 g./cc; the initial rate of moisture absorption from about 0.060 to 0.080 g. H.sub.2 O/g. mix-sec., and a moisture content of less than about 5%. Conventional agglomeration equipment and techniques employing moisture as the binding agent are useful herein for preparing the granulations of the present invention.

No-stir dry mix with pudding granules for cake with discontinuous

Disclosed are dry mixes for cakes, comprising conventional full formulation dry mixes in a particular physical form. The present granulated dry mixes can be used to prepare finished cakes by conventional baking but without requiring such steps as mixing to form a batter, or batter aeration or coating the baking container. The granulated dry mixes are characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. The particle size essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to 0.64. The density essentially ranges from about 0.45 to 0.70 g./cc. The rates of initial moisture absorption essentially range (at 70.degree. F., 21.degree. C.) from about 0.055 to 0.075 gram of water per gram of mix per second.

Preparation of cakes and no-stir dry mix for their preparation

Disclosed are dry mixes for the provision of finished cakes, especially layer type, having a discrete and discontinuous pudding phase characterized by large sized pudding regions. The present dry mixes require no batter mixing or aeration but merely require the addition of measured amounts of water and baking. The present mixes comprise a cake component comprising a conventional full formulation dry mix for cakes in a particular physical form referred to as 'granulated.' Additionally, the mixes comprise a pudding component comprising a conventional instant pudding also in granulated form. The granulated pudding components have also been formed into larger sized pieces referred to herein as 'nuggets.' The granules of both the layer cake and pudding components are each essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. Conventional agglomeration equipment and techniques employing moisture as the binding agent are useful herein for preparing the granulated pudding and layer cake fractions of the present invention. Providing the pudding component in the form of nuggets overcomes problems of insufficient rehydration in the provision of layer cakes with large pockets of a discontinuous pudding phase.

No-stir dry mix with pudding nuggets for cake with discontinuous pudding

Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, from about 12% to about 28% of a nutritive carbohydrate sweetening agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. After homogenization of the dessert compositions, an aerated frozen, soft serve dessert having a density of 0.2 to 0.95 g./cc. can be prepared in conventional aerated frozen dessert equipment.

Composition for aerated frozen desserts containing uncooked fruit puree

Non-dairy dessert compositions suitable for the preparation of aerated frozen desserts by either commercial agitated freezing or by at-home static freezing. The compositions comprise from about 35% by weight to about 80% of a specially prepared cooked fruit base, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.05% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%.

Composition for aerated frozen desserts containing fruit puree and

The present invention describes a fabricated bacon product made primarily from comminuted meat and comprises a lean portion and a white portion. The product prepared by the present invention excellently simulates the taste, appearance and cooking characteristics of real bacon.

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Corcoran, MN, United States of America

Richard K Knutson