초록 ▼

A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerate

A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45째 F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono-and diglycerides, and about 45 to about 60 pounds of water.

대표청구항 ▼

We claim: 1. A fully baked bread product comprising a fully baked bread prepared with a dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds

We claim: 1. A fully baked bread product comprising a fully baked bread prepared with a dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to about 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono-and diglycerides, and about 45 to about 60 pounds of water, wherein the fully baked bread is of a desired shape and has a water activity of about 0.80 to about 0.94 which gives the fully baked bread product a soft texture, wherein the soft texture can be maintained, when sealed in an inert atmosphere without the use of an anti-fogging agent and stored at refrigeration temperatures, for a period of at least 3 months. 2. The fully baked bread product as defined in claim 1, wherein the water activity is about 0.88 to about 0.93 and the period for which the soft texture can be maintained is at least four months. 3. The fully baked bread product as defined in claim 1, wherein the desired shape is a bread bowl from having a diameter of about 3 to about 7 inches and a thickness of about 2 to about 5 inches. 4. The fully baked bread product as defined in claim 2, wherein the desired shape is a bread bowl from having a diameter of about 4 to about 6 inches and a thickness of about 2.5 to about 4 inches. 5. The fully baked bread product as defined in claim 3, wherein the dough comprises in baker's percentages, about 100 pounds flour, about 1 to about 2.5 pounds salt, about 0.3 to about 0.6 pounds microbial inhibitor, about 0.1 to about 1.5 pounds gluten, about 2 to about 3.5 pounds leavening agent, about 0.2 to about 0.4 pound enzyme, about 11 to about 16 pounds high fructose corn syrup, about 4 to about 8 pounds shortening, about 0.8 to about 1.5 pounds mono-and diglycerides, and about 48 to about 56 pounds of water. 6. The fully baked bread product as defined in claim 4, wherein the dough comprises in baker's percentages, about 100 pounds flour, about 1 to about 2.5 pounds salt, about 0.3 to about 0.6 pounds microbial inhibitor, about 0.1 to about 1.5 pounds gluten, about 2 to about 3.5 pounds leavening agent, about 0.2 to about 0.4 pound enzyme, about 11 to about 16 pounds high fructose corn syrup, about 4 to about 8 pounds shortening, about 0.8 to about 1.5 pounds mono-and diglycerides, and about 48 to about 56 pounds of water. 7. The fully baked bread product of claim 5, wherein microbial inhibitor is selected from the group consisting of calcium propionate, sodium propionate, potassium sorbate, sorbic acid, nisin, natamycin, sodium benzoate, benzoic acid, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, monocalcium phosphate anhydrous, sodium acid pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate, dicalcium phosphate dihydrate, glucono-δ-lactone, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, xylanase, protease, lipase, dehydrogenase, and mixtures thereof. 8. The fully baked bread product of claim 6, wherein microbial inhibitor is selected from the group consisting of calcium propionate, sodium propionate, potassium sorbate, sorbic acid, nisin, natamycin, sodium benzoate, benzoic acid, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, monocalcium phosphate anhydrous, sodium acid pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate, dicalcium phosphate dihydrate, glucono-δ-lactone, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, xylanase, protease, lipase, dehydrogenase, and mixtures thereof. 9. The fully baked bread product of claim 7, wherein microbial inhibitor is selected from the group consisting of calcium propionate, potassium sorbate, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, sodium aluminum phosphate, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, dehydrogenase, and mixtures thereof. 10. The fully baked bread product of claim 8, wherein microbial inhibitor is selected from the group consisting of calcium propionate, potassium sorbate, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, sodium aluminum phosphate, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, dehydrogenase, and mixtures thereof. 11. A process for preparing a fully baked bread product having a desired shape and a water activity of about 0.80 to about 0.94 which gives the fully baked bread product a soft texture, wherein the soft texture can be maintained, when sealed in an inert atmosphere without the use of an anti-fogging agent and stored at refrigeration temperatures, for a period of at least 3 months, said a process comprising: (1) forming a dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to about 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono-and diglycerides, and about 45 to about 60 pounds of water; (2) relaxing the dough for about 10 to about 15 minutes at ambient temperature; (3) dividing the relaxed dough into individual dough balls of a size sufficient to obtain the desired shape; (4) proofing the dough balls at a relative humidity of about 80 to about 95 percent relative humidity at a temperature of about 85 to 110째 F. for about 30 to about 90 minutes; (5) forming the proofed dough balls into the desired shape; (6) baking the desired shaped dough balls at a temperature of about 350 to about 450째 F. until fully baked; (7) cooling the fully baked bread product; and (8) sealing the cooled fully baked bread product in the inert atmosphere, wherein the sealed fully baked bread product has a water activity of about 0.80 to about 0.94 which gives the fully baked bread product a soft texture, wherein the soft texture can be maintained, when sealed in the inert atmosphere and stored at refrigeration temperatures, for a period of at least 3 months. 12. The process as defined in claim 11, wherein the water activity is about 0.88 to about 0.93 and the period for which the soft texture can be maintained is at least four months. 13. The process as defined in claim 12, wherein the desired shape is a bread bowl from having a diameter of about 3 to about 7 inches and a thickness of about 2 to about 5 inches. 14. The process as defined in claim 13, wherein the dough comprises in baker's percentages, about 100 pounds flour, about 1 to about 2.5 pounds salt, about 0.3 to about 0.6 pounds microbial inhibitor, about 0.1 to about 1.5 pounds gluten, about 2 to about 3.5 pounds leavening agent, about 0.2 to about 0.4 pound enzyme, about 11 to about 16 pounds high fructose corn syrup, about 4 to about 8 pounds shortening, about 0.8 to about 1.5 pounds mono-and diglycerides, and about 48 to about 56 pounds of water. 15. The process of claim 14, wherein microbial inhibitor is selected from the group consisting of calcium propionate, sodium propionate, potassium sorbate, sorbic acid, nisin, natamycin, sodium benzoate, benzoic acid, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, monocalcium phosphate anhydrous, sodium acid pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate, dicalcium phosphate dihydrate, glucono-δ-lactone, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, xylanase, protease, lipase, dehydrogenase, and mixtures thereof. 16. The process of claim 15, wherein microbial inhibitor is selected from the group consisting of calcium propionate, potassium sorbate, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, sodium aluminum phosphate, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, dehydrogenase, and mixtures thereof. 17. The process of claim 12, wherein the fully baked bread product, prior to sealing, is precut to allow easy removal of an interior portion, thereby creating a cavity suitable for containing a complimentary food product. 18. A shelf stable kit for making a snack or meal, said kit comprising a carton, at least one fully baked bread bowl product; and one or more other food components; a plurality of containers within the carton to hermetically seal the bread bowl product and the one or more other food components from atmosphere external of the carton; wherein the bread bowl product is made from a dough formulation comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0. 1 to about 1 pound enzyme, about 9 to about 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono-and diglycerides, and about 45 to about 60 pounds of water; wherein the fully baked bread bowl product has a water activity of about 0.80 to about 0.94 which gives the fully baked bread bowl product a soft texture, wherein the soft texture can be maintained, when hermetically sealed and stored at refrigeration temperatures without the use of an anti-fogging agent, for a period of at least 3 months. 19. The shelf stable kit as defined in claim 18, wherein the bread bowl product and each of the one or more other food components are hermetically sealed in individual packages under an inert atmosphere or under inert gas flushed conditions. 20. The shelf stable kit as defined in claim 19, wherein the one or more other food components are selected from the group consisting of stews, soups, chili, dips, salads, savory fillings, and sweet fillings. 21. The shelf stable kit as defined in claim 20, wherein the kit is a multiple-serving meal kit containing a plurality of bread bowl products. 22. The shelf stable kit as defined in claim 19, wherein the water activity is about 0.88 to about 0.93 and the period for which the soft texture can be maintained is at least four months. 23. The shelf stable kit as defined in claim 22, wherein bread bowl product has a diameter of about 3 to about 7 inches and a thickness of about 2 to about 5 inches and wherein the bread bowl product is precut to have a removal inner core which, when removed, forms a cavity suitable for containing at least one of the other food components. 24. The shelf stable kit as defined in claim 23, wherein the dough formulation comprises in baker's percentages, about 100 pounds flour, about 1 to about 2.5 pounds salt, about 0.3 to about 0.6 pounds microbial inhibitor, about 0.1 to about 1.5 pounds gluten, about 2 to about 3.5 pounds leavening agent, about 0.2 to about 0.4 pound enzyme, about 11 to about 16 pounds high fructose corn syrup, about 4 to about 8 pounds shortening, about 0.8 to about 1.5 pounds mono-and diglycerides, and about 48 to about 56 pounds of water. 25. The shelf stable kit of claim 24, wherein microbial inhibitor is selected from the group consisting of calcium propionate, sodium propionate, potassium sorbate, sorbic acid, nisin, natamycin, sodium benzoate, benzoic acid, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, monocalcium phosphate anhydrous, sodium acid pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate, dicalcium phosphate dihydrate, glucono-δ-lactone, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, xylanase, protease, lipase, dehydrogenase, and mixtures thereof. 26. The shelf stable kit of claim 25, wherein microbial inhibitor is selected from the group consisting of calcium propionate, potassium sorbate, and mixtures thereof, wherein the leavening agent is selected from the group consisting of yeast, sodium bicarbonate, sodium aluminum phosphate, and mixtures thereof, and wherein the enzyme is selected from the group consisting of amylase, dehydrogenase, and mixtures thereof.