Patent US3917856A successfully refreshed from Google Patents.
US3917856A
Expired / Lapsed
US
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Refrigerated corn bread dough
Assignee: Pillsbury Co
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Filing: 1973-12-05
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Granted: 1975-11-04
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Expires: 1993-12-05
Abstract
Abstract A refrigerated corn bread dough that is storage stable at refrigerated temperatures for at least 45 days is provided herein. The corn bread dough is divided into biscuit-like dough pieces and packed in refrigerated dough containers. Each biscuitlike dough piece is comprised of a top and bottom layer of a first dough and an inner layer of a second dough. The first dough is divided equally between the top and bottom layers and comprises from 10% to 30% by weight of the total dough piece. This first dough is substantially undeveloped but is sufficiently cohesive to form a dough sheet. The second dough comprises from 70% to 90% by weight of the total dough piece and contains a substantial amount of cornmeal. The second dough is undevelopable because of the large amount of particulate matter contained therein. The first dough which partially enrobes the second dough is used to maintain the integrity of the biscuit-like dough piece and facilitates separation of the dough pieces upon removal from the refrigerated dough container. A process for preparing the corn bread dough is also disclosed herein. In this process, the layers are sequentially extruded, one on top of the other. In this process, the doughs must be substantially undeveloped to be extruded yet the first dough must be sufficiently cohesive to form a dough sheet and maintain the integrity of the biscuit-like dough pieces.
Inventors
- 👤 Carl Y Wong
- 👤 William L Murphy
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 12:38
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/04; A21C; A21C3/00; A21C3/04; A21C9/00; A21C9/06; A21C9/066; A21D13/02; A21D13/043; A21D13/047; A21D13/10; A21D13/11; A21D13/13; A21D13/20; A21D13/22; A21D13/40; A21D6/00; A21D6/001; A21D8/00; A21D8/02; Y; Y10; Y10S; Y10S426/00; Y10S426/811
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
99 words
FRESH CORN READ DOUGH HAVING A TOP AND BOTTOM LAYER OF A FIRST DOUGH AND AN INNER LAYER OF A SECOND DOUGH, SAID FIRST DOUGH COMPRISING FROM 10% TO 30% BY WEIGHT OF SAID CORN BREAD DOUGH AND SAID SECOND DOUGH COMPRISING FROM 70% TO 90% BY WEIGHT OF SAID CORN BREAD DOUGH, SAID FIRST DOUGH BEING SUBSTANTIALLY UNDEVELOPED HAVING A MINIMUM FARINOGRAPH VALUE OF FROM 200 TO 550 BU AND A TIME-TO-PEAK DEVELOPMENT OF AT LEAST 15 MINUTES, AND COMPRISING FLOUR, SHORTENING AND WATER, AND, SAID SECOND DOUGH BEING SUBSTANTIALLY UNDEVELOPABLE AND COMPRISING FLOUR, CORNMEAL, SHORTENING AND WATER.
Claim 2
Dependent Claim
99 words
FRESH CORN READ DOUGH HAVING A TOP AND BOTTOM LAYER OF A FIRST DOUGH AND AN INNER LAYER OF A SECOND DOUGH, SAID FIRST DOUGH COMPRISING FROM 10% TO 30% BY WEIGHT OF SAID CORN BREAD DOUGH AND SAID SECOND DOUGH COMPRISING FROM 70% TO 90% BY WEIGHT OF SAID CORN BREAD DOUGH, SAID FIRST DOUGH BEING SUBSTANTIALLY UNDEVELOPED HAVING A MINIMUM FARINOGRAPH VALUE OF FROM 200 TO 550 BU AND A TIME-TO-PEAK DEVELOPMENT OF AT LEAST 15 MINUTES, AND COMPRISING FLOUR, SHORTENING AND WATER, AND, SAID SECOND DOUGH BEING SUBSTANTIALLY UNDEVELOPABLE AND COMPRISING FLOUR, CORNMEAL, SHORTENING AND WATER.
Claim 3
Dependent Claim
33 words
The fresh corn bread dough of claim 1 wherein said first dough, has a minimum Farinograph value of from 200 to 550 BU and a time-to-peak development of from 15 to 50 minutes.
Claim 4
Dependent Claim
46 words
The fresh corn bread dough of claim 2 wherein the second dough requires a work of extrusion of from 200 to 850 inch-pounds when said second dough, at about 60* F., is extruded through a 3/8 -inch orifice at the rate of 5 inches per minute.
Claim 5
Dependent Claim
20 words
The fresh corn bread dough of claim 3 which has a separating agent applied to at least one surface thereof.
Claim 6
Dependent Claim
32 words
The fresh corn bread dough of claim 4 wherein said first dough comprises from 43 to 53 parts flour, from 12 to 21 parts shortening and from 23 to 30 parts water.
Claim 7
Dependent Claim
44 words
The fresh corn bread dough of claim 5 wherein said second dough comprises from 26 to 35 parts flour, from 16 to 26 parts cornmeal, from 6 to 23 parts shortening, from 2 to 11 parts sugar and from 18 to 29 parts water.
Claim 8
Dependent Claim
39 words
The fresh corn bread dough of claim 6 wherein the shortening used in said second dough is comprised of melted shortening and shortening chips in a weight ratio of melted shortening to shortening chips of from 70:30 to 50:50.
Claim 9
Dependent Claim
73 words
A PROCESS FOR PREPARING A LAYERED DOUGH SHEET SUITABLE FOR CUTTING INTO DOUGH PIECES AND PACKING IN REFRIGERATED DOUGH CONTAINERS COMPRISING THE STEPS OF: A EXTRUDING A BOTTOM LAYER OF A SUBSTANTIALLY UNDEVELOPED FIRST DOUGH IN A THICKNESS OF FROM ONE-SIXTEENTH INCH TO ONE-FOURTH INCH ON A CONVEYING MEANS, SAID FIRST DOUGH HAVING A MINIMUM FARINOGRAPH VALUE OF FROM 200 TO 550 BU AND A TIME-TO-PEAK DEVELOPMENT OF FROM 15 TO 50 MINUTES,
Claim 10
Dependent Claim
73 words
A PROCESS FOR PREPARING A LAYERED DOUGH SHEET SUITABLE FOR CUTTING INTO DOUGH PIECES AND PACKING IN REFRIGERATED DOUGH CONTAINERS COMPRISING THE STEPS OF: A EXTRUDING A BOTTOM LAYER OF A SUBSTANTIALLY UNDEVELOPED FIRST DOUGH IN A THICKNESS OF FROM ONE-SIXTEENTH INCH TO ONE-FOURTH INCH ON A CONVEYING MEANS, SAID FIRST DOUGH HAVING A MINIMUM FARINOGRAPH VALUE OF FROM 200 TO 550 BU AND A TIME-TO-PEAK DEVELOPMENT OF FROM 15 TO 50 MINUTES,
Claim 11
Dependent Claim
20 words
The process of claim 8 wherein the minimum Farinograph value of said first dough, is from 290 to 400 BU.
Claim 12
Dependent Claim
19 words
The process of claim 9 wherein said first dough has a time-to-peak development of from 20 to 30 minutes.
Claim 13
Dependent Claim
20 words
The process of claim 10 wherein said first dough has a maximum Farinograph value of from 400 to 850 BU.
Claim 14
Dependent Claim
43 words
The process of claim 11 wherein said second dough requires a work of extrusion of from 200 to 850 inch-pounds wherein said second dough, at about 60* F., is extruded through a 3/8 -inch orifice at the rate of 5 inches per minute.
Claim 15
Dependent Claim
16 words
The process of claim 12 wherein the maximum Farinograph value is from 500 to 650 BU.
Claim 16
Dependent Claim
86 words
The process of claim 8 wherein said first dough comprises from 43 to 53 parts flour, from 12 to 21 parts shortening and from 23 to 30 parts water and wherein said second dough comprises in parts by weight: a. from 26 to 35 parts of wheat flour; b. from 16 to 26 parts of cornmeal; c. from 6 to 23 parts of shortening; d. from 2 to 11 parts of sugar; e. water in an amount sufficient to provide a dough; and, f. chemical leavening.
Claim 17
Dependent Claim
78 words
The process of claim 8 wherein said first dough comprises from 46 to 49 parts flour, from 16 to 20 parts shortening and from 23 to 30 parts water and having a flour-to-water ratio of from 1.5:1.8 and wherein said second dough comprises from 28 to 33 parts flour, from 16 to 26 parts cornmeal, from 3 to 10 parts sugar, from 6 to 23 parts shortening, from 20 to 27 parts water and 2.5 parts chemical leavening.
Claim 18
Dependent Claim
30 words
The cornbread dough of claim 1 divided into dough pieces and packed in refrigerated dough containers, said dough pieces being stable under refrigerated storage conditions for at least 45 days.
Claim 19
Dependent Claim
30 words
The cornbread dough of claim 4 divided into dough pieces and packed in refrigerated dough containers, said dough pieces being stable under refrigerated storage conditions for at least 45 days.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-03 | 1979-05-05 | 1979-11-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-03 | 1983-05-05 | 1983-11-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-03 | 1987-05-05 | 1987-11-04 | $7700.00 | Window Closed / Lapsed |