EP0098642A2
Expired / Lapsed
EP
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Doughs and cookies providing storage-stable texture variability
Assignee: Procter and Gamble Co
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Filing: 1983-06-27
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Granted: —
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Expires: 2003-06-27
Abstract
Abstract Cookie products having a storage-stable plurality of textures, comprising 1) discrete regions providing a stable, crisp texture; and 2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.
Inventors
- 👤 William John Brabbs
- 👤 Charles Andrew Hong
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-02 16:19
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D13/00; A21D13/80
Claims Analysis
Total Claims: 40
Claim 1
Independent Claim
93 words
A sweetened food product in the form of a cookie dough preform, which, when baked, provides a storage-stable plurality of textures, comprising a crumb-continuous matrix made from cookie ingredients, and characterized in having distributed therein discrete regions of dough containing readily crystallizable sugar, and discrete regions of dough containing readily crystallizable sugar and a sugar crystallization inhibitor for the readily crystallizable sugar, whereby the product, when baked, provides a storage-stable plurality of textures, the regions containing crystallization inhibitor providing a chewy texture, and the regions not containing crystallization inhibitor providing a crisp texture.
Claim 2
Dependent Claim
93 words
A sweetened food product in the form of a cookie dough preform, which, when baked, provides a storage-stable plurality of textures, comprising a crumb-continuous matrix made from cookie ingredients, and characterized in having distributed therein discrete regions of dough containing readily crystallizable sugar, and discrete regions of dough containing readily crystallizable sugar and a sugar crystallization inhibitor for the readily crystallizable sugar, whereby the product, when baked, provides a storage-stable plurality of textures, the regions containing crystallization inhibitor providing a chewy texture, and the regions not containing crystallization inhibitor providing a crisp texture.
Claim 3
Dependent Claim
30 words
A product according to Claim 1 wherein the readily crystallizable sugar is sucrose or a mixture of sucrose and other mono- or disaccharides comprising at least 75% sucrose by weight.
Claim 4
Dependent Claim
14 words
A produet-according to Claim 2 wherein the sugar crystallization inhibitor is a food-compatible polyol.
Claim 5
Dependent Claim
33 words
A product according to Claim 3 wherein the sugar crystallization inhibitor is a member selected from the group consisting of sugar esters, sugar alcohols, sugar polymers, glycols, polyglycerols, polyglycerol esters, and starch hydrolysates.
Claim 6
Dependent Claim
13 words
A product according to Claim 4 wherein the sugar crystallization inhibitor is glycerol.
Claim 7
Dependent Claim
14 words
A product according to Claim 4 wherein the sugar crystallization inhibitor is sucrose mono-oleate.
Claim 8
Dependent Claim
13 words
A product according to Claim 4 wherein the sugar crystallization inhibitor is sorbitol.
Claim 9
Dependent Claim
13 words
A product according to Claim 4 wherein the sugar crystallization inhibitor is polydextrose.
Claim 10
Dependent Claim
15 words
A product according to Claim 4 wherein the sugar crystallization inhibitor is a starch hydrolysate.
Claim 11
Dependent Claim
37 words
A product according to Claim 1 wherein the sugar crystallization inhibitor is present at a level equal to from about 10% to about 100% by weight of the readily crystallizable sugar contained in the chewy texture regions.
Claim 12
Dependent Claim
37 words
A product according to Claim 12 wherein the sugar crystallization inhibitor is present at a level equal to from about 25% to about 90% by weight of the readily crystallizable sugar contained in the chewy texture regions.
Claim 13
Dependent Claim
32 words
A product according to Claim 1 wherein the weight ratio of dough providing a chewy crumb to dough providing a crisp crumb is in the range from about 0.2:1 to about 5:1.
Claim 14
Dependent Claim
19 words
A product according to Claim 12 wherein the weight ratio of doughs is from about 0.7:1 to about 2:1.
Claim 15
Dependent Claim
31 words
A product according to Claim 1 which 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
Dependent Claim
103 words
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, comprising: a) a discrete body of a first cookie dough which comprises i) a sugar crystallization inhibitor 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 17
Dependent Claim
103 words
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, comprising: a) a discrete body of a first cookie dough which comprises i) a sugar crystallization inhibitor 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 18
Dependent Claim
27 words
A laminated dough structure according to Claim 15 wherein the lamina of second cookie dough is superposed continuously across the entire surface of said first cookie dough.
Claim 19
Dependent Claim
18 words
A laminated dough structure according to Claim 15 wherein the sugar crystallization inhibitor comprises a food compatible polyol.
Claim 20
Dependent Claim
38 words
A laminated dough structure according to Claim 15 wherein the readily crystallizable sugar is a member selected from the group consisting of sucrose, and mixtures of sugars containing greater than about 75% sucrose by weight, and solutions thereof.
Claim 21
Dependent Claim
9 words
A baked, laminated dough structure according to Claim 15.
Claim 22
Independent Claim
61 words
A method for making a laminated dough structure comprising: preparing a first cookie dough from typical cookie ingredients comprising a sugar crystallization inhibitor component and flour and shortening; preparing a second cookie dough comprising a readily crystallizable sugar component and flour and shortening and applying a layer of said second dough to said first dough, thereby forming a laminated dough structure.
Claim 23
Independent Claim
61 words
A method for making a laminated dough structure comprising: preparing a first cookie dough from typical cookie ingredients comprising a sugar crystallization inhibitor component and flour and shortening; preparing a second cookie dough comprising a readily crystallizable sugar component and flour and shortening and applying a layer of said second dough to said first dough, thereby forming a laminated dough structure.
Claim 24
Dependent Claim
80 words
A baked, sweetened food product in the form of a cookie, comprising a crumb-continuous matrix made from cookie ingredients, and characterized in having distributed therein discrete regions of crumb containing crystallized sugar and discrete regions of crumb containing uncrystallized readily crystallizable sugar and a sugar crystallization inhibitor for the readily crystallizable sugar, whereby the product provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture and the regions containing uncrystallized sugar providing a chewy texture.
Claim 25
Dependent Claim
80 words
A baked, sweetened food product in the form of a cookie, comprising a crumb-continuous matrix made from cookie ingredients, and characterized in having distributed therein discrete regions of crumb containing crystallized sugar and discrete regions of crumb containing uncrystallized readily crystallizable sugar and a sugar crystallization inhibitor for the readily crystallizable sugar, whereby the product provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture and the regions containing uncrystallized sugar providing a chewy texture.
Claim 26
Dependent Claim
30 words
A product according to Claim 21 wherein the readily crystallizable sugar is sucrose or a mixture of sucrose and other mono- or disaccharides comprising at least 75% sucrose by weight.
Claim 27
Dependent Claim
14 words
A product according to Claim 22 wherein the crystallization inhibitor is a food-compatible polyol.
Claim 28
Dependent Claim
33 words
A product according to Claim 23 wherein the sugar crystallization inhibitor is a member selected from the group consisting of sugar esters, sugar alcohols, sugar polymers, glycols, polyglycerols, polyglycerol esters, and starch hydrolysates.
Claim 29
Dependent Claim
37 words
A product according to Claim 23 wherein the sugar crystallization inhibitor is present at a level equal to. from about 10% to about 100% by weight of the readily crystallizable sugar contained in the chewy texture regions.
Claim 30
Dependent Claim
37 words
A product according to Claim 23 wherein the sugar crystallization inhibitor is present at a level equal to from about 25% to about 90% by weight of the readily crystallizable sugar contained in the chewy texture regions.
Claim 31
Dependent Claim
32 words
A method for making a cookie having a shelf-stable cross-sectional texture variability typical of freshly baked cookies, according to Claim 20, which method further comprises the step of baking said laminated structure.
Claim 32
Dependent Claim
66 words
A method for making a cookie according to Claim 21 comprising the steps of: 1) forming a portion of dough, which, when baked, provides a stable, crisp texture; 2) forming a portion of dough, which, when baked, provides a stable, chewy texture; 3) separately baking the dough portions; and 4) adherently contacting the baked dough ' portions substantially immediately after baking, to form a single cookie.
Claim 33
Independent Claim
29 words
A method for inhibiting crystallization of a readily crystallizable sugar contained in a dough-based food product comprising adding an effective amount of a sugar crystallization inhibitor to the dough.
Claim 34
Independent Claim
29 words
A method for inhibiting crystallization of a readily crystallizable sugar contained in a dough-based food product comprising adding an effective amount of a sugar crystallization inhibitor to the dough.
Claim 35
Dependent Claim
17 words
A method according to Claim 29 wherein the sugar crystallization inhibitor is added after baking the dough.
Claim 36
Dependent Claim
30 words
A method according to Claim 29 wherein the readily crystallizable sugar comprises sucrose or a mixture of sucrose and other mono- or disaccharides comprising at least 75% sucrose by weight.
Claim 37
Dependent Claim
15 words
A method according to Claim 29 wherein the crystallization inhibitor comprises a food compatible polyol.
Claim 38
Dependent Claim
31 words
A method according to Claim 32 wherein the sugar crystallization inhibitor is added at a level equal to from about 10% to about 100% by weight of the readily crystallizable sugar.
Claim 39
Dependent Claim
31 words
A method according to Claim 33 wherein the sugar crystallization inhibitor is added at a level equal to from about 25% to about 90% by weight of the readily crystallizable sugar.
Claim 40
Dependent Claim
34 words
A method according to Claim 32 wherein the sugar crystallization inhibitor is a member selected from the group consisting of sugar esters, sugar alcohols, starch hydrolysates, glycols, polyglycerols, polyglycerol esters, polydextrins and cellulose. NSM/fm/3033R
References Cited (Backward Citations)
No citation records indexed.
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