Pertanyaan Buat Kamu

Consumers like baked food products with whipped or aerated fillings (foams) such as pastries. Foam fillings can be as tasty as dense fillings, but less caloric - due to the fact that smaller mass of whipped or aerated fillings is required to fill the whole volume of the baked product. Foam fillings can provide a favorable visual appearance for filling perception by consumers, yet the mass required is less than dense fillings.

Manufacturing and storing such products, however, meet with significant difficulties.

In baked food applications, whipped or aerated fillings are typically injected after baking. Post-bake filling injection has the advantage of avoiding high heat baking. Also, when whipped or aerated fillings are injected after baking they are not completely sealed, which results in a typically short shelf life, usually no longer than 2-5 weeks. The equipment required for post-bake injection of fillings into dough products is significantly more expensive than pre-bake injection equipment. Including high quantities of fat and/or sugar in the fillings would help extending the products' shelf life. Consumers, however, would reject this approach because it adds too many calories to the product.

Reduced density fillings (foams) could be applied onto or injected into pastries prior to baking. Unfortunately, during baking, the aerated filling loses volume -- presumably due to structural breakdown of the foam with the application of heat. The resulting foam (once cooled) has a dense, rather than aerated, texture; in addition, the baked product now has an internal cavity and exhibits an uneven partially filled pastry. A baked pastry that contains a filling with full volume, no voids, whipped appearance and light texture is desirable.

The Seeker of this challenge is looking for a technology that would allow fillings to be aerated (whipped) to needed density prior to baking and be resistant to the subsequent heat processing. Another option is that the filling aerates as it heats. It is desirable that the filling will contain a matrix of air cells that are uniform in size and distribution. The Seeker expects that the final product - a baked, filled product - will contain a full-volume of filling with no voids and that the texture of the whipped filling will preserve the characteristic "marshmallow-like" texture and appearance (other definitions could be "mousse-like" or "nougat-like").

he following is an example of how an aerated (whipped) "marshmallow-like" filling could be prepared.

The ingredients for the filling are:



* 2½ tablespoons of unflavored gelatin
* 1½ cups of granulated sugar
* 1 cup of light corn syrup
* ¼ teaspoon of salt
* 2 tablespoons of pure vanilla extract
* Confectioners' sugar for dusting



Follow the procedure below:

1. Combine gelatin and 1/2 cup cold water in a mixer with whisk attachment. Let stand for 30 minutes.
2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small, heavy saucepan. Place over low heat and stir until sugar has dissolved.
3. Raise heat to high. Cook syrup without stirring until it reaches the firm-ball stage (~240-250°F). Immediately remove the pan from heat.
4. With mixer on low speed, slowly pour syrup into the softened gelatin. Increase speed to high and beat until mixture is very thick and white and has almost tripled in volume (it'll take about 15 minutes). Add vanilla and beat to incorporate.
5. Generously dust an 8 by12 inch glass baking pan with confectioner's sugar. Pour the marshmallow mixture into pan. Dust top with confectioners' sugar; wet hands and pat it smooth. Dust with confectioners' sugar.
6. Let stand overnight, uncovered, to dry out.

The texture and appearance of the resulting mixture is what the Seeker means by "marshmallow-like." However, when this product is incorporated into dough (like pie dough) and baked for about 7 minutes at 500°F (and filling temperature that can reach up to 250°F), the texture and appearance are lost as described above.

The essence of this challenge is therefore to identify potential ingredients or technologies that can prevent the above mixture from losing its "marshmallow-like" texture and appearance upon baking at 500°F for about 7 minutes (and filling temperature that can reach up to 250°F). It is also the Seeker's objective that the shelf-life of baked products containing the aerated fillings is up to 9 months.

The proposed approach (ingredient or technology) should meet the following Solution Requirements :

1. The proposed approach should provide an ingredient or technology that would make the"marshmallow-like" texture and appearance of the described above mixture resistant to baking at 500°F for 7 minutes (and filling temperature that can reach up to 250°F).
2. The proposed solution should provide packaged shelf stability for 9 months of storage: at 85°F and 50% relative humidity for the first 10 weeks and 75°F and 50% relative humidity for the remainder of the term. The shelf stability includes the maintenance of the original flavor, texture, and appearance.
3. Any acceptable solution must meet all standards and regulations of the food industry. For example, all ingredients must be registered GRAS ("Generally Recognized as Safe", see http://www.cfsan.fda.gov/~rdb/opa-gras.html)
Flavor ingredients are also acceptable provided they are listed as Generally Recognized as Safe in a reliable published industry association (FEMA) list, and/or are approved for use in a regulation of the Food and Drug Administration.
4. The proposed solution should maintain the Specific Gravity of the filling at 0.70 or less, preferably at 0.40-0.50.
5. The proposed solution should maintain the water activity of the filling at 0.65 or less.
6. The proposed solution should provide bland flavor, neutral color, and light soft texture.
7. The proposed method should offer the Seeker "freedom to practice" without infringing the patent rights of any third party in the U.S.A. There should be no patent art preventing the use of specific material or technology for their commercial application unless the relevant patent(s) is owned or controlled by the Solver.
8. The Seeker reserves the right to award only a solution that delivers on all the key parameters and provides the lowest cost option.

The Solvers will first have to provide a detailed description of their approaches addressing - ideally, point by point - all 8 specific Solution Requirements. Special attention must be paid to the Requirement #2: the Solvers need to present compelling arguments that their approaches will ensure the shelf stability of the product for 9 months.

The Solvers will then have to provide experimental validation of their approaches using the "marshmallow-like" mixture (or equivalent) described above. If the solution is of "ingredient type", then the appropriate amount of the ingredient should be added to the mixture followed by baking the mixture with the ingredient (alongside with the control mixture) at 500°F for 7 minutes (and filling or internal temperature up to 250°F).

If the solution is of "process type", then the mixtures should be processed alongside the original and modified processes followed by baking the mixtures at 500°F for 7 minutes (and filling or internal temperature up to 250°F).

In either case, digital pictures of the control and test mixtures should be taken before and after baking. In addition, both control and test mixtures should be packaged and kept at 85°F and 50% relative humidity with pictures of the mixtures taken weekly for up to 10 weeks.

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