Food product in form of doughs and cookies and method of making thereof

Claim 2

A sweetened food product in the form of a cookie dough preform, or the like, comprising a matrix made from typical cookie ingredients, and being characterized in having distributed therein discrete regions which, when baked, provide a crumb having a storage-stable crisp texture, and discrete regions which, when baked, provide a crumb having a storage-stable chewy texture.

Claim 3

A product according to Claim 1 characterized in that the regions providing a crisp crumb provide a crumb having a stiffness:plasticity ratio of at least 5, and the regions providing a chewy crumb provide a crumb having a stiffness: plasticity ratio of at most 0.2.

Claim 4

A baked sweetened food product in the form of a cookie, or the like, comprising a substantially crumb-continuous matrix, and being characterized in having, at a time after reaching substantial textural equilibrium, discrete regions of crumb providing a crisp texture, and discrete regions of crumb providing a chewy texture.

Claim 5

A baked sweetened food product in the form of a cookie, or the like, comprising a substantially crumb-continuous matrix, and being characterized in having, at a time after reaching substantial textural equilibrium, discrete regions of crumb providing a crisp texture, and discrete regions of crumb providing a chewy texture.

Claim 6

A product according to Claim 3 characterized in having, at a time after reaching substantial textural equilibrium, a of at least 1.75.

Claim 7

A sweetened food product in the form of a cookie dough preform, or the.like, comprising a matrix made from typical cookie ingredients, and being characterized in having distributed therein discrete regions containing readily crystallizable sugar and discrete regions containing crystallization-resistant sugar, whereby the product, when baked, provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture, and the regions containing crystallization-resistant sugar providing a chewy texture.

Claim 8

A sweetened food product in the form of a cookie dough preform, or the.like, comprising a matrix made from typical cookie ingredients, and being characterized in having distributed therein discrete regions containing readily crystallizable sugar and discrete regions containing crystallization-resistant sugar, whereby the product, when baked, provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture, and the regions containing crystallization-resistant sugar providing a chewy texture.

Claim 9

A baked, sweetened food product in 'the form of a cookie or the like comprising a crumb-continuous matrix made from typical cookie ingredients, and being characterized in having distributed therein discrete regions containing crystallized sugar and discrete regions containing crystallization-resistant sugar, whereby the product provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture, and the regions containing crystallization-resistant sugar providing a chewy texture.

Claim 10

A baked, sweetened food product in 'the form of a cookie or the like comprising a crumb-continuous matrix made from typical cookie ingredients, and being characterized in having distributed therein discrete regions containing crystallized sugar and discrete regions containing crystallization-resistant sugar, whereby the product provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture, and the regions containing crystallization-resistant sugar providing a chewy texture.

Claim 11

A dough-based, ready-to-bake, sweetened food product in the form of a laminated dough structure, which, when baked, has a substantially homogeneous cross-section with respect to flavor and appearance and a shelf-stable cross-sectional texture variability typical of freshly baked cookies, characterized by: a) a discrete body of a first cookie dough which comprises i) a crystallization resistant sugar component and ii) flour, water and shortening and b) a lamina of a second cookie dough superposed on at least a portion of the surface of said first cookie dough, said second cookie dough comprising i) a readily-crystallizable sugar component, and ii) flour, water and shortening.

Claim 12

A dough-based, ready-to-bake, sweetened food product in the form of a laminated dough structure, which, when baked, has a substantially homogeneous cross-section with respect to flavor and appearance and a shelf-stable cross-sectional texture variability typical of freshly baked cookies, characterized by: a) a discrete body of a first cookie dough which comprises i) a crystallization resistant sugar component and ii) flour, water and shortening and b) a lamina of a second cookie dough superposed on at least a portion of the surface of said first cookie dough, said second cookie dough comprising i) a readily-crystallizable sugar component, and ii) flour, water and shortening.

Claim 13

A product according to Claim 7 characterized in that the lamina of second cookie dough is superposed continuously across the entire surface of said first cookie dough.

Claim 14

A baked laminated product according to Claim 7 or 8.

Claim 15

A product according to any of Claims 5 to 9 characterized in that it further comprises a member selected from the group consisting of cereals, nutmeats, peanut butter, cocoa, raisins, chocolate chips, and butterscotch chips, and mixtures thereof.

Claim 16

A product according to any of Claims 5 to 9 characterized in that the crystallization resistant sugar is a member selected from the group consisting of fructose, dextrose, and mixtures of sugars of which fructose and dextrose together comprise at least 15% by weight, and solutions thereof.

Claim 17

A product according to Claim 11 characterized in that the crystallization resistant sugar is selected from high fructose corn, syrup, honey and invert sugar.

Claim 18

A product according to any of Claims 5 to 9 characterized in that the readily crystallizable sugar is a member selected from the group consisting of sucrose, and mixtures of sugars containing greater than 75% sucrose by weight, and solutions thereof.

Claim 21

A method for making a cookie having a shelf stable cross-sectional texture variability typical of freshly baked cookies, according to Claim 14. characterised by the further step of baking said laminated structure.