Baked goods-like texture without baking

Abstract

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

1 . A method for preparing a non-baked foodstuff, the method comprising (a) preparing a fluid composition comprising at least one setting agent and at least one texture-modifying particulate ingredient; (b) heating the fluid composition at a temperature and time sufficient for pasteurization; and (c) allowing the fluid composition to cool to form a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm and a gel strength of about at least 100. 
     
     
         2 . The method of  claim 1 , wherein the fluid composition has a viscosity of about less than 100,000 cps. 
     
     
         3 . The method of  claim 1 , wherein the non-baked foodstuff has at least 5% weight fraction of particulate matter having a particle size of about at least 100 μm. 
     
     
         4 . The method of  claim 1 , wherein the cooled foodstuff has a water activity of about at least 0.55 and a liquid weight fraction of about at least 35%. 
     
     
         5 . The method of  claim 1 , wherein the cooled foodstuff has about less than 5% evaporation during or after processing. 
     
     
         6 . The method of  claim 1 , wherein the cooled foodstuff has a texture selected from the group consisting of a fudge texture, a cake texture and a brownie texture. 
     
     
         7 . The method of  claim 1 , further comprising an aeration step. 
     
     
         8 . The method of  claim 1 , wherein the particulate ingredient is selected from the group consisting of cereal-based crumbs, flakes, pieces, or combinations thereof, wherein the non-baked foodstuff contains at least 1% weight fraction of particulate matter having a particle size of 100 μm or greater after processing or in the final product. 
     
     
         9 . The method of  claim 1 , wherein the particulate ingredient is selected from the group consisting of grain-based crumbs, flakes, pieces, or combinations thereof, wherein the non-baked foodstuff contains at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm after processing or in the final product. 
     
     
         10 . The method of  claim 1 , wherein the particulate ingredient is an agglomerated substance, wherein the non-baked foodstuff contains at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm after processing or in the final product. 
     
     
         11 . The method of  claim 10 , wherein the substance is selected from the group consisting of flour, starch, fibers, hydratable food materials, compressible food materials, and combinations thereof. 
     
     
         12 . The method of  claim 1 , wherein the fluid composition further comprises at least one additional functional ingredient selected from the group consisting of emulsifiers, stabilizers, thickeners, foaming agents, nutrients, colors, and flavorings. 
     
     
         13 . The method of  claim 1 , wherein the setting agent is selected from the group consisting of a thermal setting agent, a chemical setting agent, and an agent which is both thermal- and chemical-setting. 
     
     
         14 . The method of  claim 13 , wherein the setting agent is selected from the group consisting of a thermal setting hydrocolloid, a thermal setting lipid, a chemical setting hydrocolloid, and a chemical setting protein, and any combination thereof. 
     
     
         15 . The method of  claim 1 , wherein step (b) comprises an ultra high temperature (UHT) step. 
     
     
         16 . A foodstuff prepared according to  claim 1 . 
     
     
         17 . A non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, comprising at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of greater than 100. 
     
     
         18 . The foodstuff of  claim 17 , further having a water activity of about at least 0.55 and a liquid weight fraction of about at least 35%. 
     
     
         19 . The foodstuff of  claim 17 , further comprising at least one additional functional ingredient selected from the group consisting of emulsifiers, stabilizers, thickeners, foaming agents, nutrients, colors, flavorings. 
     
     
         20 . The foodstuff of  claim 17 , further comprising a setting agent selected from the group consisting of a thermal setting agent, a chemical setting agent, and an agent which is both thermal- and chemical-setting. 
     
     
         21 . A method for preparing a multi-texture, non-baked foodstuff comprising:
 (a) preparing a first component with a first soluble solids ratio;   (b) preparing a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, comprising at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%; and   (c) combining the first and second components to form the multi-texture, non-baked foodstuff.   
     
     
         22 . The method of  claim 21 , wherein the first and second soluble solid ratios have a relative difference of about 12 percent or less. 
     
     
         23 . A multi-texture, non-baked foodstuff comprising:
 (a) a first component with a first soluble solids ratio; and   (b) a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, comprising at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.   
     
     
         24 . The foodstuff of  claim 23 , wherein the first and second soluble solids ratios have a relative difference of about 12 percent or less. 
     
     
         25 . The foodstuff of  claim 23 , wherein the first and second components are arranged in discrete layers to form the multi-texture, non-baked foodstuff. 
     
     
         26 . The foodstuff of  claim 25 , wherein the first and second soluble solids ratios have a relative difference of about 12 percent or less.