EP0138414A2
Expired / Lapsed
EP
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Method for manufacturing baked goods containing soft flavor chips
Assignee: Nabisco Brands Inc
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Filing: 1984-09-20
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Granted: —
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Expires: 2004-09-20
Abstract
Abstract A process is described for manufacturing flavor chip-containing baked goods, such as cookie products, wherein the flavor chips, although themselves normally solid at ambient conditions, develop within the product a soft texture which is maintained during extended storage. The process relies upon maintaining freshly-baked flavor chip-containing cookies at temperatures of from about 20°C to 50°C for a predetermined period of time before returning the cookies to normal temperature conditions encountered during storage.
Inventors
- 👤 Peter M. Bosco
- 👤 Michael M. Chrysam
- 👤 Turiddu Pelloso
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-03 00:46
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/80
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
131 words
A method for manufacturing flavor chip-containing flour-based baked products having a stable, soft chip texture after baking, comprising the steps of: (a) preparing a bakeable dough or batter comprising an admixture of substantially solid flavor chips, a sugar component, flour, water and a shortening component, said dough or batter being free of emulsifier and said shortening component comprising a mixture of a shortening which is fluid at temperatures at which baked products conventionally are stored and a shortening which is solid at said temperatures; (b) baking said dough or batter to produce a baked chip-containing product; and (c) thereafter conditioning the baked product at a temperature in the range of from about 25°C to about 50°C for a period of time in the range of from about 3 to 30 days.
Claim 2
Independent Claim
131 words
A method for manufacturing flavor chip-containing flour-based baked products having a stable, soft chip texture after baking, comprising the steps of: (a) preparing a bakeable dough or batter comprising an admixture of substantially solid flavor chips, a sugar component, flour, water and a shortening component, said dough or batter being free of emulsifier and said shortening component comprising a mixture of a shortening which is fluid at temperatures at which baked products conventionally are stored and a shortening which is solid at said temperatures; (b) baking said dough or batter to produce a baked chip-containing product; and (c) thereafter conditioning the baked product at a temperature in the range of from about 25°C to about 50°C for a period of time in the range of from about 3 to 30 days.
Claim 3
Dependent Claim
11 words
The method of claim 1 wherein the baked products are cookies.
Claim 4
Dependent Claim
22 words
The method of claim 2 wherein the shortening comprises about 20-50% by weight of a shortening which is fluid at about 10-15°C.
Claim 5
Dependent Claim
28 words
The method of claim 1 wherein the solid flavor chips incorporate about 28-34% fat and are selected from the group consisting of chocolate, butterscotch and peanut butter chips.
Claim 6
Dependent Claim
12 words
The method of claim 2 wherein the shortening comprises liquid triglyceride oil.
Claim 7
Dependent Claim
20 words
The method of claim 5 wherein the shortening comprises a mixture of a liquid triglyceride oil and a plastic shortening.
Claim 8
Dependent Claim
22 words
The method of claim 6 wherein the shortening comprises an about 75:25 mixture of the plastic shortening and the liquid triglyceride shortening.
Claim 9
Dependent Claim
20 words
The method of claim 2 wherein the weight ratio of the flavor chips to the shortening component is about 1:1.
Claim 10
Dependent Claim
12 words
The method of claim 2 wherein the conditioning temperature is about 30-50°C.
Claim 11
Dependent Claim
16 words
The method of claim 9 wherein the conditioning time period is at least about one week.
Claim 12
Independent Claim
110 words
A method for manufacturing flavor chip-containing flour-based baked products having a stable, soft chip texture after baking, comprising the steps of: (a) preparing a bakeable dough or batter comprising an admixture of substantially solid flavor chips, a sugar component, flour, water and a shortening component, said shortening component comprising, at least in part, a shortening which is fluid at temperatures at which baked products conventionally are stored; (b) baking said dough or batter to produce a baked chip-containing product; and (c) thereafter conditioning the baked product at a temperature in the range of from about 35°C to about 50°C for a period of time of at least about one week.
Claim 13
Independent Claim
110 words
A method for manufacturing flavor chip-containing flour-based baked products having a stable, soft chip texture after baking, comprising the steps of: (a) preparing a bakeable dough or batter comprising an admixture of substantially solid flavor chips, a sugar component, flour, water and a shortening component, said shortening component comprising, at least in part, a shortening which is fluid at temperatures at which baked products conventionally are stored; (b) baking said dough or batter to produce a baked chip-containing product; and (c) thereafter conditioning the baked product at a temperature in the range of from about 35°C to about 50°C for a period of time of at least about one week.
Claim 14
Dependent Claim
11 words
The method of claim 11 wherein the baked products are cookies.
Claim 15
Dependent Claim
12 words
The method of claim 12 wherein said dough is free of emulsifier.
Claim 16
Dependent Claim
16 words
The method of claim 2 wherein the fluid shortening comprises a pourable partially hydrogenated soybean oil.
Claim 17
Dependent Claim
24 words
The method of claim 2 wherein the shortening comprises about 20-50% by weight of a liquid triglyceride oil which is fluid at about 10-15°C.
Claim 18
Dependent Claim
13 words
The method of claim 2 wherein the conditioning time is about 3-30 days.
Claim 19
Dependent Claim
12 words
The method of claim 2 wherein the chips comprise about 28-34% fat.
References Cited (Backward Citations)
No citation records indexed.
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