EP0163496A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Soft flavor chips containing dairy butterfat
Assignee: Nabisco Brands Inc
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Filing: 1985-05-23
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Granted: —
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Expires: 2005-05-23
Abstract
Abstract Improved storage stable flavor chips and methods of making and using same are disclosed, said chips comprising sugar, fat, flavoring and a softening fat such as dairy butterfat. When said softening fat-containing chips are incorporated into baked goods such as cookies, they attain and maintain an increased degree of softness in comparison to conventionally formulated flavor chips.
Inventors
- 👤 Turiddu A. Pelloso
- 👤 Michael M. Chrysam
- 👤 Peter M. Bosco
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-02 21:37
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/56; A21; A21D; A21D13/00; A21D13/80; A23G1/04; A23G1/042; A23G1/047; A23G3/00; A23G3/34; A23G3/346; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 24
Claim 1
Independent Claim
29 words
A storage stable flavor chip comprising: sugar, fat, flavoring, and a suffficient quantity of softening fat to produce a soft storage stable chip when incorporated into a baked product.
Claim 2
Dependent Claim
29 words
A storage stable flavor chip comprising: sugar, fat, flavoring, and a suffficient quantity of softening fat to produce a soft storage stable chip when incorporated into a baked product.
Claim 3
Dependent Claim
29 words
The storage stable flavor chip recited in claim 1, wherein the proportions of ingredients are: 45-75% wt. sugar; 23-33% wt. fat: 10-20% wt. flavorings; and 2-9% wt. softening fat.
Claim 4
Dependent Claim
28 words
'3. A storage stable flavor chip, comprising: sugar about 55.6% wt.; fat about 21.5% wt.; flavoring about 16.4% wt.; softening about 6% wt.; and less than 0.6% emulsifier.
Claim 5
Dependent Claim
28 words
'3. A storage stable flavor chip, comprising: sugar about 55.6% wt.; fat about 21.5% wt.; flavoring about 16.4% wt.; softening about 6% wt.; and less than 0.6% emulsifier.
Claim 6
Dependent Claim
43 words
The storage stable flavor chip recited in claim 3, wherein: the sugar is sucrose the fat is cocoa butter fat, the flavoring is cocoa powder; the softening fat is dairy butterfat and the emulsifier is lecithin in the amount of about 0.375% wt.
Claim 7
Dependent Claim
27 words
The storage stable flavor chip recited in claim 4, wherein: the cocoa powder and a portion of the cocoa butter fats comprise, a single ingredient cocoa liquor.
Claim 8
Dependent Claim
25 words
The storage stable flavor chips recited in claim 2, wherein: the percent weight of the fat and softening fat taken together is between 25-35% wt.
Claim 9
Dependent Claim
25 words
The storage stable flavor chips recited in claim 2, wherein: the percent weight of the fat and softening fat taken together is between 27-29% wt.
Claim 10
Dependent Claim
29 words
The storage stable flavor chip recited in claim 1,, 2, 3, 4, 5, 6 or 7, wherein: at least a portion of the sugar is a crystallization resistant sugar.
Claim 11
Dependent Claim
28 words
The storage stable flavor chip of claim 8, wherein: the cryustalization resistant sugar is dextrose is about 2-7% wt. and fructose is about 0-1% wt. of the sugar.
Claim 12
Independent Claim
139 words
A method for manufacturing storage stable chocolate chips, comprising: grinding a mixture of chocolate liquor- containing cocoa butter fat and sugar until the average particle size is reduced to about 3-5 microns; mixing additional cocoa butter fat and a softening fat with the ground mixture to increase the total fat content of the mixture by about 3-4% wt.; drying the mixture at about 60°C until substantially all of the moisture is removed; adding a melted mixture of additional fat, softening fat and an emulsifier to the dried mixture to complete the storage stable chip composition; cooling the complete storage stable chip composition slowly to less than about 35°C; forming chips of a desired size and shape; rapidly cooling the formed chips to produce a solid chip having sufficient structural integrity to be incorporated into baked products without significant breakage.
Claim 13
Independent Claim
139 words
A method for manufacturing storage stable chocolate chips, comprising: grinding a mixture of chocolate liquor- containing cocoa butter fat and sugar until the average particle size is reduced to about 3-5 microns; mixing additional cocoa butter fat and a softening fat with the ground mixture to increase the total fat content of the mixture by about 3-4% wt.; drying the mixture at about 60°C until substantially all of the moisture is removed; adding a melted mixture of additional fat, softening fat and an emulsifier to the dried mixture to complete the storage stable chip composition; cooling the complete storage stable chip composition slowly to less than about 35°C; forming chips of a desired size and shape; rapidly cooling the formed chips to produce a solid chip having sufficient structural integrity to be incorporated into baked products without significant breakage.
Claim 14
Dependent Claim
58 words
The method for manufacturing storage stable chocolate chips recited in claim 10, wherein: the chocolate liquor comprises about 35% wt.; the sugar about 56% wt.; the additional cocoa butter is about 3% wt.; the softening fat is dairy butterfat in the amount of about 6% wt.; and the emulsifier is lecithin in the amount of about 0.375% wt.
Claim 15
Dependent Claim
51 words
A composition for preparing baked products, which comprises: a soft dough composed of flour 35-45% wt.; water 7-13% wt.; sugar 13-21% wt.; whey 0-1.0% wt.; leavening 0.2-1.4% wt.; flavoring 0.1-10% wt.; and shortening 10-20% wt.; and storage stable flavor chips comprising sugar, fat, flavoring and an effective amount of softening fat.
Claim 16
Dependent Claim
51 words
A composition for preparing baked products, which comprises: a soft dough composed of flour 35-45% wt.; water 7-13% wt.; sugar 13-21% wt.; whey 0-1.0% wt.; leavening 0.2-1.4% wt.; flavoring 0.1-10% wt.; and shortening 10-20% wt.; and storage stable flavor chips comprising sugar, fat, flavoring and an effective amount of softening fat.
Claim 17
Dependent Claim
31 words
The compositon for preparing baked products recited in claim 12, wherein: the storage stable flavor chips are 45-75% wt. sugar; 10-20% wt. fat; 23-33% wt. flavoring; and 2-9% wt. softening fat.
Claim 18
Dependent Claim
40 words
The composition for preparing baked products recited in claim 12, wherein: the storage stable flavoring chips are about 55.6% wt. sugar; 21.5% wt. fat; 16.4% wt. flavoring; 6% wt. softening fat and further comprising less than about 0.6% wt. emulsifier.
Claim 19
Dependent Claim
38 words
The composition for preparing baked products recited in claim 14, wherein: the sugar is sucrose; the flavoring is cocoa powder; the softening fat is dairy butterfat and the emulsifier is lecithin in the amount of about 0.375% wt.
Claim 20
Dependent Claim
47 words
A baked product comprising: a soft dough composed of flour 35-45% wt.; water 7-13% wt.; sugar 13-21% wt.; whey 0-1.0% wt.; .leavening 0.2-1.4% wt.; flavoring 0.1-10% wt.; and shortening 1-30% wt.; and storage stable flavor chips comprising sugar, fat flavoring and an effective amount of softening fat.
Claim 21
Dependent Claim
47 words
A baked product comprising: a soft dough composed of flour 35-45% wt.; water 7-13% wt.; sugar 13-21% wt.; whey 0-1.0% wt.; .leavening 0.2-1.4% wt.; flavoring 0.1-10% wt.; and shortening 1-30% wt.; and storage stable flavor chips comprising sugar, fat flavoring and an effective amount of softening fat.
Claim 22
Dependent Claim
28 words
The baked product recited in claim 16, wherein: the storage stable flavor chips are 45-75% wt. sugar; 10-20% wt. fat; 23-33% wt. flavoring and 2-9% wt. softening fat.
Claim 23
Dependent Claim
38 words
The baked product recited in claim 16, wherein: . the storage stable flavoring chips are about 55.6% wt. sugar; 21.5% wt. fat; 16.4% wt. flavoring; 6% wt. softening fat and further comprising less than about 0.6% wt. emulsifier.
Claim 24
Dependent Claim
35 words
The baked product recited in claim 18, wherein: the sugar is sucrose, the flavoring is cocoa powder; the softening fat is dairy butterfat and the emulsifier is lecithin in the amount of about 0.375% wt.
References Cited (Backward Citations)
No citation records indexed.
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