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EP0309029A1
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Cookies containing psyllium
Assignee: Procter and Gamble Co
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Filing: 1988-09-12
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Granted: —
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Expires: 2008-09-12
Abstract
Abstract Disclosed are cookie containing psyllium and a method for making those cookies. The cookies may additionally contain polyol polyesters. These cookies provide an effective method for introducing psyllium into the diet to treat gastrointestinal disorders, such as constipation or diarrhea, as well as a method for introducing psyllium and polyol polyesters into the diet to reduce blood cholesterol levels.
Inventors
- 👤 Phillip Floyd Pflaumer
- 👤 Edward Dewey Smith Iii
- 👤 Wilbur George Hudson
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 16:14
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/36; A21D2/14; A21D2/16; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
122 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from 3% to 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from 0.6% to 35%, by weight of the dough, of a dry ingredient component selected from the group consisting of sugar, flour, non-pre-gelatinized starch, egg solids, protein solids, and mixtures thereof; (b) combining from 10% to 35%, by weight of the dough, of a fluid shortening component with the mixtures of (a); and (c) combining the mixture of (b) with from 5% to 30%, by weight of the dough, of a psyllium component, and other conventional cookie components to form said dough.
Claim 2
Independent Claim
122 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from 3% to 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from 0.6% to 35%, by weight of the dough, of a dry ingredient component selected from the group consisting of sugar, flour, non-pre-gelatinized starch, egg solids, protein solids, and mixtures thereof; (b) combining from 10% to 35%, by weight of the dough, of a fluid shortening component with the mixtures of (a); and (c) combining the mixture of (b) with from 5% to 30%, by weight of the dough, of a psyllium component, and other conventional cookie components to form said dough.
Claim 3
Dependent Claim
29 words
The method according to Claim 1 which further comprises baking the cookie dough portions at a temperature of from 149°C to 190°C for from 5 minutes to 15 minutes.
Claim 4
Independent Claim
24 words
The method according to Claims 1 or 2 wherein from 10% to 100% of the shortening component comprises a premelted, nondigestible, nonabsorbable, polyol polyester.
Claim 5
Independent Claim
142 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from 3% to 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from 10% to 30%, by weight of the dough, of a sugar component; (b) combining from 10% to 35%, by weight of the dough, of a fluid shortening component with the mixture of (a); (c) mixing together from 0% to 30%, by weight of the dough, of a flour component, from 0% to 30%, by weight of the dough, of a starch component, from 0.1% to 2%, by weight of the dough, of a dry egg white component, and from 5% to 30%, by weight of the dough, of a psyllium component, and then combining this mixture with the mixture of (b).
Claim 6
Independent Claim
142 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from 3% to 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from 10% to 30%, by weight of the dough, of a sugar component; (b) combining from 10% to 35%, by weight of the dough, of a fluid shortening component with the mixture of (a); (c) mixing together from 0% to 30%, by weight of the dough, of a flour component, from 0% to 30%, by weight of the dough, of a starch component, from 0.1% to 2%, by weight of the dough, of a dry egg white component, and from 5% to 30%, by weight of the dough, of a psyllium component, and then combining this mixture with the mixture of (b).
Claim 7
Dependent Claim
27 words
The method according to Claim 4 wherein the cookie portions are baked at a temperature of from 149°C to 190°C for from 5 minutes to 15 minutes.
Claim 8
Independent Claim
28 words
The method according to Claims 4 or 5 wherein the sugar component comprises sucrose; the flour component comprises all-purpose wheat flour; and the starch component comprises pregelatinized starch.
Claim 9
Independent Claim
17 words
The method according to any of Claims 4-6 wherein the shortening component comprises a hydrogenated soybean-based shortening.
Claim 10
Independent Claim
24 words
The method according to any of Claims 4-7 wherein from 10% to 100% of the shortening component comprises a premelted, nondigestible, nonabsorbable, polyol polyester.
Claim 11
Independent Claim
30 words
The method according to any of Claims 4-8 wherein the polyol polyester is selected from the group consisting of sucrose octaoleate, sucrose octalinoleate, sucrose octapalmitate, sucrose octastearate and mixtures thereof.
Claim 12
Dependent Claim
75 words
A cookie comprising: (a) from 5% to 30% of psyllium; (b) from 10% to 35% of a shortening component comprising from 10% to 100% of a premelted, nondigestible, nonabsorbable polyol polyester; (c) from 25% to 50% of a sugar component; (d) from 0% to 30% of a flour component; (e) from 0% to 30% of a starch component; (f) from 0% to 15% of an egg component; and (g) the remainder being conventional cookie additives.
Claim 13
Dependent Claim
75 words
A cookie comprising: (a) from 5% to 30% of psyllium; (b) from 10% to 35% of a shortening component comprising from 10% to 100% of a premelted, nondigestible, nonabsorbable polyol polyester; (c) from 25% to 50% of a sugar component; (d) from 0% to 30% of a flour component; (e) from 0% to 30% of a starch component; (f) from 0% to 15% of an egg component; and (g) the remainder being conventional cookie additives.
Claim 14
Dependent Claim
19 words
The cookie according to Claim 10 wherein the shortening component comprises from 50% to 100% of the polyol polyester.
Claim 15
Dependent Claim
30 words
The cookie according to Claims 10 or 11 wherein the polyol polyester is selected from the group consisting of sucrose octaoleate, sucrose octalinoleate, sucrose octapalmitate, sucrose octastearate and mixtures thereof.
Claim 16
Dependent Claim
79 words
A cookie comprising; (a) from 8% to 25% of psyllium; (b) from 15% to 35% of a polyol polyester selected from the group consisting of sucrose octaoleate, sucrose octalinoleate, sucrose octastearate, sucrose octapalmitate and mixtures thereof; (c) from 30% to 45% of sucrose; (d) from 0% to 15% of an all-purpose wheat flour; (e) from 1% to 5% of pregelatinized starch; (f) from 0.1% to 2% of dry egg white solids; and (g) the remainder being conventional cookie additives.
Claim 17
Dependent Claim
79 words
A cookie comprising; (a) from 8% to 25% of psyllium; (b) from 15% to 35% of a polyol polyester selected from the group consisting of sucrose octaoleate, sucrose octalinoleate, sucrose octastearate, sucrose octapalmitate and mixtures thereof; (c) from 30% to 45% of sucrose; (d) from 0% to 15% of an all-purpose wheat flour; (e) from 1% to 5% of pregelatinized starch; (f) from 0.1% to 2% of dry egg white solids; and (g) the remainder being conventional cookie additives.
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