Patent US4582711A successfully refreshed from Google Patents.
US4582711A
Expired / Lapsed
US
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Storage stable, ready-to-eat cooked goods
Assignee: Pillsbury Co
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Filing: 1984-07-16
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Granted: 1986-04-15
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Expires: 2004-07-16
Abstract
Abstract Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, sugar and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.
Inventors
- 👤 Jack R. Durst
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 08:42
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14
Claims Analysis
Total Claims: 27
Claim 1
Independent Claim
134 words
A lower moisture, storage stable, ready-to-eat, cooked good which is either a cookie or a brownie, said cooked good being made from a flour containing base batter or dough mix, water, sugar and about 5% to about 15% by weight of said cooked good of a liquid edible polyhydric alcohol, said batter or dough mix having a water activity level sufficiently low to provide a high quality long shelf life cooked good: the water activity level (A w ) of said cooked good being equal to or less than 0.85, the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than 4.8, and the ratio of starch present in the flour of said cooked good to liquid polyhydric alcohol being equal to or less than 3.95.
Claim 2
Dependent Claim
134 words
A lower moisture, storage stable, ready-to-eat, cooked good which is either a cookie or a brownie, said cooked good being made from a flour containing base batter or dough mix, water, sugar and about 5% to about 15% by weight of said cooked good of a liquid edible polyhydric alcohol, said batter or dough mix having a water activity level sufficiently low to provide a high quality long shelf life cooked good: the water activity level (A w ) of said cooked good being equal to or less than 0.85, the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than 4.8, and the ratio of starch present in the flour of said cooked good to liquid polyhydric alcohol being equal to or less than 3.95.
Claim 3
Dependent Claim
20 words
The cooked good of claim 1 wherein the ratio of water to starch is equal to or less than 1.0.
Claim 4
Dependent Claim
20 words
The cooked good of claim 1 wherein the ratio of water to sugar is equal to or less than 0.75.
Claim 5
Dependent Claim
24 words
The cooked good of claim 1 wherein the water activity level A w of the cooked good is equal to or less than 0.85.
Claim 6
Dependent Claim
20 words
The cooked good of claim 1 wherein the ratio of water to starch is equal to or less than 0.75.
Claim 7
Dependent Claim
20 words
The cooked good of claim 1 wherein the ratio of water to sugar is equal to or less than 0.50.
Claim 8
Independent Claim
197 words
A method of making a lower moisture, high quality crumb-structured, ready-to-eat cooked good, said cooked good being made from a flour containing base mix, sugar and a liquid portion of water and a liquid edible polyhydric alcohol, said method comprising: using liquid edible polyhydric alcohol as a portion of the liquid to be mixed with a flour containing base mix to prepare a batter or dough, preparing a batter or dough from said flour containing base mix by mixing said water, sugar and said liquid edible polyhydric alcohol in a ratio of water to liquid polyhydric alcohol equal to or less than 4.8 in the finished cooked good, thereby forming a batter or dough having an A w sufficiently low to provide a high quality long shelf life cooked good, and heat processing said batter or dough to cook said good, the amount of said polyhydric alcohol being sufficient to provide in said cooked good an A w equal to or less than 0.85, a ratio of starch present in the flour to liquid polyhydric alcohol equal to or less than 3.95, and a ratio of water to liquid polyhydric alcohol equal to or less than 4.8.
Claim 9
Independent Claim
197 words
A method of making a lower moisture, high quality crumb-structured, ready-to-eat cooked good, said cooked good being made from a flour containing base mix, sugar and a liquid portion of water and a liquid edible polyhydric alcohol, said method comprising: using liquid edible polyhydric alcohol as a portion of the liquid to be mixed with a flour containing base mix to prepare a batter or dough, preparing a batter or dough from said flour containing base mix by mixing said water, sugar and said liquid edible polyhydric alcohol in a ratio of water to liquid polyhydric alcohol equal to or less than 4.8 in the finished cooked good, thereby forming a batter or dough having an A w sufficiently low to provide a high quality long shelf life cooked good, and heat processing said batter or dough to cook said good, the amount of said polyhydric alcohol being sufficient to provide in said cooked good an A w equal to or less than 0.85, a ratio of starch present in the flour to liquid polyhydric alcohol equal to or less than 3.95, and a ratio of water to liquid polyhydric alcohol equal to or less than 4.8.
Claim 10
Dependent Claim
50 words
The process of claim 7 wherein said heat processing is atmospheric steam cooking, and includes: filling a container and sealing said container, providing the container with a resealable vent, atmospheric steam cooking of the batter or dough, sealing the vent, and cooling to ready the sealed container for case packing.
Claim 11
Dependent Claim
93 words
The process of claim 7 wherein said batter or dough contains as said liquid edible polyhydric alcohol a mixture of glycerine and propylene glycol, with the absolute amount of propylene glycol in said cooked good not exceeding 2% by weight of the cooked good, and wherein said heat processing is conventional oven baking, and includes, filling a container with batter or dough, oven baking the batter or dough filled container to cook the batter or dough forming a cooked good, and cooling and wrapping the cooked good to ready it for case packing.
Claim 12
Dependent Claim
52 words
The process of claim 7 wherein said heat processing is oven cooking, and includes: filling a container with batter or dough and sealing said container, providing the container with a resealable vent, oven cooking of the batter or dough, sealing the vent, and cooling to ready the sealed container for case packing.
Claim 13
Dependent Claim
24 words
The process of claim 7 wherein the ratio of water to sugar in the dough or batter is equal to or less than 1.0.
Claim 14
Dependent Claim
24 words
The process of claim 7 wherein the ratio of water to starch in the dough or batter is equal to or less than 1.0.
Claim 15
Dependent Claim
24 words
The process of claim 7 wherein the ratio of water to sugar in the dough or batter is equal to or less than 0.8.
Claim 16
Dependent Claim
24 words
The process of claim 7 wherein the ratio of water to starch in the dough or batter is equal to or less than 1.20.
Claim 17
Dependent Claim
19 words
The process of claim 7 wherein the ratio of water to sugar is equal to or less than 1.0.
Claim 18
Dependent Claim
19 words
The process of claim 7 wherein the ratio of water to starch is equal to or less than 1.0.
Claim 19
Dependent Claim
19 words
The process of claim 7 wherein the ratio of water to sugar is equal to or less than 0.8.
Claim 20
Dependent Claim
55 words
The cooked good of claim 1, 2, 3, 4, 5 or 6 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than about 4.0 and the ratio of starch of said cooked good to liquid polyhydric alcohol being equal to or less than about 3.2.
Claim 21
Dependent Claim
55 words
The cooked good of claim 1, 2, 3, 4, 5 or 6 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than about 2.6 and the ratio of starch of said cooked good to liquid polyhydric alcohol being equal to or less than about 1.8.
Claim 22
Dependent Claim
48 words
The process of claim 7 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than about 4.0 and the ratio of starch of said cooked good to liquid polyhydric alcohol being equal to or less than about 3.2.
Claim 23
Dependent Claim
48 words
The process of claim 7 wherein the ratio of total water of said cooked good to liquid polyhydric alcohol being equal to or less than about 2.6 and the ratio of starch of said cooked good to liquid polyhydric alcohol being equal to or less than about 1.8.
Claim 24
Dependent Claim
23 words
The process of claim 7 wherein the ratio of water to starch in the cooked good is equal to or less than 1.0.
Claim 25
Dependent Claim
23 words
The process of claim 7 wherein the ratio of water to starch in the cooked good is equal to or less than 0.75.
Claim 26
Dependent Claim
25 words
The process of claim 22 or 23 wherein the ratio of water to sugar in the cooked good is equal to or less than 0.75.
Claim 27
Dependent Claim
23 words
The process of claim 24 wherein the ratio of water to sugar in the cooked good is equal to or less than 0.5.
References Cited (Backward Citations)
US3914445A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1989-04-14 | 1989-10-14 | 1990-04-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-04-14 | 1993-10-14 | 1994-04-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-04-14 | 1997-10-14 | 1998-04-15 | $7700.00 | Window Closed / Lapsed |