The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50° F.) and a melting point of 104° F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
|
1. A dry flour mix suitable for making a biscuit product, said mix comprising flour, a leavening agent, salt, an amount of an emulsifier effective to reduce the doughiness in the interior of the baked biscuit product and provide a crisp outer crust, an amount of protein source effective to provide a the biscuit having with a crisp outer layer and a tender interior and a shortening constituent, wherein said shortening constituent comprises a shortening having a melting point of about 104° F. or less, an sfi profile which has a slope of about -0.9 or greater and is present in a concentration which provides a mix resulting in a dough product of uniform baking properties and composition.
8. A high fat dough suitable for making a biscuit product, said dough comprising water, flour, a leavening agent, salt, an amount of protein source effective to provide a the biscuit having product with a crisp outer layer and a tender interior and a shortening constituent, an amount of emulsifier effective to reduce the doughiness in the interior of the baked biscuit product and provide a crisp outer crust, wherein said shortening constituent comprises a shortening having a melting point of about 104° F. or less, an sfi profile which has a slope of about -0.9 or greater and is present in a concentration which provides a mix resulting in a the dough product of with uniform baking properties and composition.
15. A high fat bakery biscuit product, said bakery biscuit product made from a dough, said dough comprising flour, a leavening agent, salt, an amount of protein source effective to provide a the biscuit having product with a crisp outer layer and a tender interior and a shortening constituent, an amount of emulsifier effective to reduce the doughiness in the interior of the baked biscuit product and provide a crisp outer crust, wherein said shortening constituent comprises a shortening having a melting point of about 104° F. or less, an sfi profile which has a slope of about -0.9 or greater and is present in a concentration which provides a mix resulting in a said dough product of with uniform baking properties and composition.
20. A frozen biscuit dough composition comprising by weight:
a. from about 43 35 percent to about 63 60 percent farinaceous material having a protein content of from about 0.5 wt-% to about 4 wt-%; b. from about 7 wt-% to about 28 wt-% shortening, wherein said shortening is comprised of from about 40 percent to about 100 percent shortening flakes, said shortening flakes having solids fat index values of about 61 at 50° F., about 48 at 70° F., and 39 at 80° F., about 16.5 at 92° F., and about 1.5 at 104° F. c. from about 20 wt-% to about 40 wt-% liquids; d. from about 1 wt-% to about 4.5 wt-% leavening agent; e. from about .[∅5 #x2205;3 wt-% to about 2 wt-% emulsifying agent; and f. from about 0.5 wt-% to about 4 wt-% protein supplement source.
2. The mix of
3. The mix of
4. The mix of
5. The mix of
6. The mix of
9. The dough of
10. The dough of
11. The dough of
12. The dough of
13. The dough of
16. The biscuit of
17. The biscuit of
18. The biscuit of
19. The biscuit of
21. The frozen biscuit dough composition of
22. The frozen biscuit dough composition of
23. The frozen biscuit dough composition of
24. The composition mix of
25. The composition mix of
26. The composition dough of
27. The composition dough of
28. The composition biscuit product of
29. The composition biscuit product of
30. The mix of
31. The composition dough of
32. The composition of
33. A dry flour mix suitable for making a dough which may then be made into a biscuit product, said mix comprising flour, a leavening agent, salt, an amount of protein source effective to provide the biscuit product with a crisp outer layer and a tender interior and a shortening constituent, wherein said shortening constituent comprises a shortening having a melting point of about 104° F., or less, and sfi profile which has a slope of about -0.9 or greater and is present in a concentration which provides the dough with uniform baking properties and composition.34. The mix of
ranging from about 1.25 wt-% to 4 wt-%.39. The mix of claim 33 additionally comprising an amount of emulsifier effective to reduce doughiness in the interior of the baked product and provide a crisp outer crust.40. The mix of claim 39 wherein said emulsifying agent is selected from the group consisting of a monoglyceride of a fatty acid, a diglyceride of a fatty acid, propylene glycol, a mono ester of a fatty acid, a diester of a fatty acid, a glycerol ester of a fatty acid, a lactose ester of a fatty acid, an ethoxylated monoglyceride, an ethoxylated diglyceride, a succinylated monoglyceride, a succinylated diglyceride, lecithin, a diacetyl tartaric acid ester of a monoglyceride, a diacetyl tartaric acid ester of a diglyceride, a sucrose ester of glycerol, and mixtures thereof.41. The mix of claim 40 wherein said emulsifying agent is present in a concentration ranging from about 0.7 to 1.2 wt-%.42. The mix of claim 33 wherein said shortening is in the form of a chip having an area ranging from about 40 to 370 mm2.43. A dough resulting from the mix of claim 33.44. A high fat dough for making a biscuit product, said dough comprising water, flour, a leavening agent, salt, an amount of protein source effective to provide the biscuit product with a crisp outer layer and a tender interior and a shortening constituent, wherein said shortening constituent comprises a shortening having a melting point of about 104° F., or less, an sfi profile which has a slope of about -0.9 or greater and is present in a concentration which provides the dough with uniform baking properties and composition.45. The dough of claim 44 wherein said shortening is present in a concentration ranging from about 7 wt-% to 28 wt-%.46. The dough of claim 45 wherein said shortening is present in a physical form selected from the group consisting of ribbons, chips, plasticized shortening, and mixtures thereof.47. The dough of claim 46 wherein said shortening comprises chips having a thickness ranging from about 0.08 cm to 0.2 cm.48. The dough of claim 44 wherein said protein source is present in a concentration ranging from about 0.5 wt-% to 4 wt-%.49. The dough of claim 48 wherein said protein source comprises caseinate in a concentration ranging from about 1.5 wt-% to 3.5 wt-%.50. The dough of claim 44 additionally comprising an amount of emulsifier effective to reduce doughiness in the interior of the biscuit product and provide a crisp outer crust.51. The dough of claim 50 wherein said emulsifying agent is selected from the group consisting of a monoglyceride of a fatty acid, a diglyceride of a fatty acid, propylene glycol, a mono ester of a fatty acid, a diester of a fatty acid, a glycerol ester of a fatty acid, a lactose ester of a fatty acid, an ethoxylated monoglyceride, an ethoxylated diglyceride, a succinylated diglyceride, lecithin, a diacetyl tartaric acid ester of a monoglyceride, a diacetyl tartaric acid ester of a diglyceride, a sucrose ester of glycerol, and mixtures thereof.52. The dough of claim 51 wherein said emulsifying agent is present in a concentration ranging from about 0.5 to 0.9 wt-%.53. The dough of claim 44 wherein said shortening is in the form of a chip having an area ranging from about 40 to 370 mm2.54. A biscuit resulting from the dough of claim 44.55. A high fat biscuit product, said biscuit product comprising flour, a leavening agent, salt, an amount of protein source effective to provide the biscuit product with a crisp outer layer and a tender interior and a shortening constituent, wherein said shortening constituent comprises a shortening having a melting point of about 104° F., or less, an sfi profile which has a slope of about -0.9 or greater and is present in a concentration which provides a biscuit product with uniform baking properties and composition.56. The biscuit of claim 55 wherein said shortening is present in a concentration ranging from about 7 wt-% to 28 wt-%.57. The biscuit of claim 56 wherein said shortening is present in a physical form selected from the group consisting of ribbons, chips, plasticized shortening, and mixtures thereof.58. The biscuit of claim 55 wherein said protein source is present in a concentration ranging from about 0.5 wt-% to 4 wt-%.59. The biscuit of claim 55 wherein said protein source comprises caseinate in a concentration ranging from about 1.5 wt-% to 3.5 wt-%.60. The biscuit of claim 55 additionally comprising an amount of emulsifier effective to reduce doughiness in the interior of the baked product and provide a crisp outer crust.61. The biscuit of claim 60 wherein said emulsifying agent is selected from the group consisting of a monoglyceride of a fatty acid, a diglyceride of a fatty acid, propylene glycol, a mono ester of a fatty acid, a diester of a fatty acid, a glycerol ester of a fatty acid, a lactose ester of a fatty acid, an ethoxylated monoglyceride, an ethoxylated diglyceride, a succinylated monoglyceride, a succinylated diglyceride, lecithin, a diacetyl tartaric acid ester of a monoglyceride, a diacetyl tartaric acid ester of a diglyceride, a sucrose ester of glycerol, and mixtures thereof.62. The biscuit of claim 60 wherein said emulsifier is present in a concentration ranging from about 0.6 to 1.5 wt-%.63. The biscuit of claim 62 wherein said shortening is in the form of a chip having an area ranging from about 40 to 370 mm2.64. A frozen biscuit dough composition comprising by weight: a. from about 35 percent to about 60 wt-% farinaceous material; b. from about 7 wt-% to about 28 wt-% shortening, wherein said shortening is comprised of from about 40 percent to about 100 percent shortening flakes, said shortening flakes having solids fat index values of about 61 at 50° F., about 48 at 70° F., about 39 at 80° F., about 16.5 at 92° F., and about 1.5 at 104° F.; c. from about 20 wt-% to about 40 wt-% liquids; d. from about 1 wt-% to 4.5 wt-% leavening agent; and e. from about 0.5 wt-% to 4 wt-% protein source.65. The frozen biscuit dough composition of claim 64 additionally comprising from about 0.5 wt-% to 2 wt-% emulsifying agent.66. The frozen biscuit dough composition of claim 64 wherein said shortening flakes have a melting point of about 104° F.67. The frozen biscuit dough composition of claim 65 wherein said emulsifying agent comprises diaceryl tartaric acid esters of mono- and diglycerides.68. The frozen biscuit dough composition of claim 64 wherein said shortening is comprised of about 100 percent shortening flakes.69. The frozen biscuit dough composition of claim 68 wherein said shortening is in the form of a chip having an area ranging from about 40 to 370 mm2. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||
This is a continuation of application Ser. No. 08/002,320, filed Jan. 8, 1993 of a Graco pump having a die used to form shortening noodles or pellets of a specific diameter. We have found that in extrusion, the less shear in this process, the better to provide a hardened shortening.
The noodles or pellets may then be added to the mixer along with the other dry ingredients. Generally, it is preferred that dough temperature be less than 75° F. with 60° F. being preferred. Noodle diameter can range from about 1/8" to 3/8". Lengths may vary around about one inch as the sticks or noodles are broken up in smaller chunks during the mixing and dry blending processes.
Preferably, the shortening constituent in the first preferred embodiment of the invention comprises about 50 wt-% of chip shortening as a percentage of total shortening having a melting point of 104° F. or less and preferably 102° F. The SFI profile for this product may be seen in FIG. 1 as shortening C (consistent with Working Examples 2-11). The other 50 wt-% of the shortening preferably comprises a plasticized shortening seen in FIG. 1 as shortening A (consistent with Working Examples 2-11) having the SFI profile depicted.
In the second preferred embodiment of the invention, the shortening comprises as much as 100 wt-% of chip shortening C (consistent with Working Examples 2-11) and with the SFI profile depicted in FIG. 1. This shortening has a melting point of preferably less than 104° F. and an SFI profile which has a slope for the preferred shortening generally ranges between -1.5 and -0.5 between 50° F. and 80° F., and -2.0 and -0.5 between 80° F. and 104° F., and preferably between -0.6 and -0.8 between 50° F. and 80° F. and -1.5 and -1.7 between 80° F. and 104° F. The preferred slope at 50° F. to 80° F. is about -0.70 and from 80° to 104° about -1.58. Overall, the shortening preferably has a slope of about -0.9 or greater, preferably -0.95 or greater, and most preferably about -0.975 or greater in slope.
In the preparation of dry mix as well as wet doughs for use in the preparation of biscuits, we have found that the addition of proteins including dairy proteins and milk solids substantially increases the ability to obtain biscuits having a crisp, brown outer surface as well as a biscuit having a tender interior which is moist but not doughy. Generally, proteins which may be used include any proteins or solids which provide the above-referenced characteristics.
Preferably, proteins which may be included in the dry mix and dough of the invention include proteins resulting from amino acids selected from the group of glycine, alanine, leucine, isoleucine, valine, phentolamine, turicine Tyrosine, tryptophan, proline, methionine, cystine, serine, threonine, asparagine, glutamine, histidine, aspartic acid, glutamic acid, lysine, and arginine.
Proteins which may result from these amino acids and found useful in the invention include α-keratin, collagen, fibroin, sclerolin, myosin, actin, carboxypeptidase, trypsin, ovalbumin, casein, and the like.
Preferably, proteins used in accordance with the invention include dairy proteins, egg proteins, and wheat proteins. Specifically preferred are dairy proteins including whey, soy protein, caseinate, as well as proteins resulting from buttermilk, buttermilk solids, and non-fat dry milk. Also useful are egg proteins such as albumin as well as wheat proteins such as those derived from flour or gluten. The most preferred protein supplements comprise caseinate, albumens, whey protein concentrate, non-fat dry milk, and buttermilk, among others.
The composition of the invention generally comprises a mix, which may be made into a dough formulated from the mix. The mix acts as a low bulk agent, almost a premix, for delivering the various agents to the dough. The dough may be formulated from the mix through any number of means known to those of skill in the art including that disclosed in U.S. Pat. No. 3,879,563 which is incorporated herein by reference. The dough acts to provide physical stability to the food-stuff while also providing the necessary consistency and thermal stability for a food-stuff which is first baked and then refrigerated or frozen before reheating. Additionally, the dough provides a medium which is preferably compatible with any other food stuff or topping with which it may be combined and is physically adequate to support and deliver and any other food stuff or topping.
The mix and dough may comprise any number of constituents consistent with this function. Generally, the dough of the invention comprises a processed or unprocessed flour which may either be a white flour or a whole grain constituent. Grains useful for defining the dough of the invention include grain constituents such as flours, germ, and brand from wheats, oats, rye, sorghum, barley, rice, millet, and corn among others.
Additionally, the dough of the invention may also comprise water. Water function to assist in melting the proteins, provides vapor for leavening, and generally provides a formulatory medium for solubilizing and activating the various constituents of the mix.
Along with other constituents, the mix and the dough of the invention may also comprise a leavening agent. Leavening agents useful in the invention include air, steam, yeast, and baking powder such as those containing sodium bicarbonate and the combination of one or more baking acids with sodium bicarbonate. Baking acids useful for chemical leavening and dough mixtures include monocalcium phosphate monohydrate, sodium aluminum sulfate, sodium acid pyrophosphate, sodium aluminum phosphate, dicalcium phosphate, glucano-deltalactone, potassium hydrogen tartrate, and mixtures thereof. One or more baking acids may be combined with the sodium bicarbonate to form the chemical leavening agent. Preferably, the dough of the invention comprises from about 0.7 wt-% to 1.5 wt-% sodium bicarbonate.
The invention may also comprise an emulsifier. Generally, the emulsifier functions with the shortening and protein supplement to reduce doughiness in the interior of the baked product and provide a crisp outer crust. The emulsifier, along with protein and shortening, provides an appealing tender texture to the interior portion of the baked product. Emulsifiers may also be incorporated into the dough to influence texture of homogeneity of the dough mixture, to increase dough stability, to improve eating quality, and to prolong palatability. Emulsifying agents which may be used include mono- and diglycerides of fatty acids, propylene glycol mono- and di-esters of fatty acids, glycerol-lactose esters of fatty acids, ethoxylated or succinylated mono- and diglycerides, lecithin, diacetyl tartaric acid esters or mono- and diglycerides, sucrose esters of glycerol, or equivalents thereof and mixtures thereof. Emulsifying agents may be used singly or in combination. Preferred emulsifiers include mixtures of diacetyl tartaric acid esters, and succinylated mono- and diglycerides. The mix and dough of the invention may also comprise any number of other constituents as known to those of skill in the art including sugar, salt, dyes, flavorants, and other constituents.
Enrichment nutrients which may be added to the dough may include thiamine, riboflavin, niacin, iron, calcium, and mixtures thereof. Other ingredients which may be optionally added to the dough mixture include dough seasonings, extenders, preservatives, and food colorings as desired.
The invention is a mix, dough, and resulting biscuit. The dough may be baked to provide a bakery product which is ready to serve or prebaked to provide a bakery product which is first refrigerated or frozen and then reheated for serving.
Generally, apart from flavorings such as sugar, and salts among other constituents, the concentrations of the various constituents found in the mix, dough, and biscuits may be found below in Table 3.
| TABLE 3 |
| ______________________________________ |
| Formulations (Wt-%) |
| Useful Working Preferred |
| ______________________________________ |
| Biscuit Mix |
| Flour 50-85 55-80 60-75 |
| Protein 0.5-5 1.25-4 2.5-4 |
| Supplements |
| Shortening 10-40 15-35 20-35 |
| Leavening 2-6 3-5 4-5 |
| Agents |
| Emulsifier 0-3 0-2.0 0.7-1.2 |
| Biscuit |
| Dough |
| Flour 35-60 35-55 40-50 |
| Protein 0.5-4 1.5-3.5 2-3 |
| Supplements |
| Shortening 7-28 10-24 14-24 |
| Leavening 1-4.5 1.5-3.5 2.0-3.2 |
| Agents |
| Emulsifier 0-2 0-1.5 0.5-0.9 |
| Liquids 20-40 24-35 28-32 |
| (Water/Milk) |
| Prebaked |
| Biscuits |
| Flour 38-65 40-60 45-55 |
| Leavening 1-4.5 1.5-3.5 2-3.2 |
| Agents |
| Shortening 7-28 10-24 14-24 |
| Protein 0.5-4 1-3 1.5-3 |
| Supplements |
| Liquids 15-35 20-35 20-30 |
| (Water/Milk) |
| Emulsifiers 0-2 0-1.5 0.6-1.5 |
| ______________________________________ |
The following examples further illustrate the invention. They are not meant to constitute implied or express limitations of the scope which is filly set forth in the foregoing text.
Compositions Were Then Formulated Using Various Shortening Compositions.
| ______________________________________ |
| Shortening Constituent |
| Working Examples |
| A* B** C*** D**** |
| ______________________________________ |
| 1 (Control) (30) (70) |
| 5.20% 12.10% |
| 2 (40) (60) |
| 6.92%% 10.38% |
| 3 (70) (30) |
| 12.10% 5.20% |
| 4 (60) (40) |
| 10.38% 6.92% |
| 5 (60) (40) |
| 9.60% 6.40% |
| 6 (50) (50) |
| 8.65% 8.65% |
| 7 (60) (40) |
| 10.38% 6.92% |
| 8 (50) (50) |
| 8.65% 8.65% |
| 9 (40) (60) |
| 6.92% 10.38% |
| 10 (30) (70) |
| 5.20% 12.10% |
| ______________________________________ |
| Total Shortening in Each Example = 17.30% |
| *AndersonClayton (soybean/cotton seed oil) shortening available under |
| Product Code No. 635 (SFI = 50° F., 39.5% ± 0.4% solids; |
| 70° F., 28% ± 3.5; 80° F., 24.5% ± 2.5; 92° F. |
| 15% ± 2; 100° F., 9% ± 2; 100° F., 5% MAX) |
| **AndersonClayton (100% soybean oil) shortening available under Product |
| Code No. 858 (SFI = 50° F., 65% ± 3; 70° F., 57% ± 3; |
| 80° F., 53% ± 3; 92° F., 36% 3; 104° F., 13% MAX) |
| ***AndersonClayton (soybean/cotten seed oil (20 wt%)) available under |
| Produce Code No. 1510 (SFI = 50° F., 61% ± 3; 70° F., 48 |
| ± 3; 80° F., 39% ± 3; 92° F., 16.5% ± 3; |
| 104° F., 1.5% MAX) |
| ****Same as in Shortening C in a cubed form which is extruded before |
| processing. |
| ______________________________________ |
| Working Example 1 |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 12.10 |
| Shortening Chip 5.20 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Dairy Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Working Example 2 |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 10.38 |
| Shortening Chip 6.92 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Dairy Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Working Example 3 |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 12.10 |
| Shortening Chip 5.20 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Diary Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Working Example 4 |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 10.38 |
| Shortening Chip 6.92 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Diary Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Working Example 5 |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.31 |
| Soft Flour 33.59 |
| Water 29.66 |
| Shortening (Plastic) |
| 9.60 |
| Shortening Chip 6.40 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Diary Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Working Example 6 |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 8.65 |
| Shortening Chip 8.65 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Diary Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 10.38 |
| Shortening Chip 6.92 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Diary Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 8.65 |
| Shortening Chip 8.65 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Diary Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 6.92 |
| Shortening Chip 10.38 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Dairy Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 11.11 |
| Soft Flour 33.00 |
| Water 29.15 |
| Shortening (Plastic) |
| 5.19 |
| Shortening Chip 12.11 |
| Buttermilk 2.97 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.30 |
| Caseinate 0.40 |
| Dairy Flavor 0.20 |
| ______________________________________ |
To decrease the tilt and control the height of the biscuits, a blend of chips and plastic shortening was used. The best product was Working Example 8, which maintained texture and appearance. This blend of plastic and chip shorting shortening reduced tilt without creating a pasty or greasy texture. Comments on various runs of the working examples may be found below in Table 4.
| TABLE 4 |
| ______________________________________ |
| Working |
| Example Comment Height Tilt |
| ______________________________________ |
| 3 Very little blow out, very good |
| 4.08 .83 |
| appearance, just slightly dry |
| 4 Minimal blow out, slightly more tilt, |
| 4.23 .88 |
| appearance, more moist, tender |
| 5 O.K. appearance, eats pasty and slightly |
| 4.16 1.2 |
| doughy |
| 6 Appearance O.K., eats O.K. |
| 4.22 1.05 |
| 7 Has more blow out in rebake, slightly |
| 4.08 1.9 |
| smooth crust |
| 8 Better appearance than Working |
| 4.22 1.2 |
| Example 3 |
| 9 Some blow out, eats greasier |
| 4.2 1.33 |
| 10 Looks better than Working Example 5, |
| 4.12 1.55 |
| eats greasy |
| 9 Some blow out, eats heavy and greasy |
| 4.08 .92 |
| 10 Crust color gets too dark, spotty, eats |
| 3.87 1.18 |
| very greasy, pasty |
| ______________________________________ |
The preferred shortening is the 50/50 blend of shortening (soft) and chips both C and A shortenings of Example 8. This shortening mixture (shortenings C and A) are the closest to Working Example 2 which is composed of shortenings D and B.
| ______________________________________ |
| Ingredient |
| ______________________________________ |
| Flour 33.08 |
| Water 31.16 |
| Hydrogenated Vegetable Shortening |
| 16.5 |
| Flour 8.17 |
| Buttermilk Solids Extra Grade |
| 2.88 |
| Granulated Sugar 1.75 |
| Bicarbonate of Soda Fine Granular |
| 1.4 |
| Salt, Medium Fine (Unfilled) |
| 1.03 |
| Sodium Aluminum Phosphate |
| 1.0 |
| Sodium Caseinate (Milk Protein) |
| 0.9 |
| Diacetyl Tartaric Acid Esters of |
| 0.8 |
| Diglycerides |
| Sodium Acid Pyrophosphate |
| 0.6 |
| Albumen 0.4 |
| Enzyme Modified Butter Flavor |
| 0.24 |
| Canola Oil 0.08 |
| ______________________________________ |
The resulting biscuit products proved to have a mild buttermilk flavor, normal fluffiness, medium to high doughiness, normal crispness, medium to high moisture, and heights ranging from 3.7 cm to 4.3 cm from dough compositions of about 60 grams. The tilt in the biscuits ranged from about 0.5 to 1.0 mm. Working Example 5 is somewhat "more cracker like", lighter and slightly dryer than the products made with the hard chip C. Working Example 8 is a "richer", heavier, just slightly greasy, and maintains good tilt with minimal blow out or side wall erosion.
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 22.00 |
| Soft Flour 22.00 |
| Water 29.26 |
| Shortening (Plastic) |
| 10.38 |
| Shortening Chip 6.92 |
| Buttermilk 2.47 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.00 |
| Caseinate 1.20 |
| Dairy Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 20.00 |
| Soft Flour 20.00 |
| Water 29.26 |
| Shortening (Plastic) |
| 5.00 |
| Shortening Chip 8.00 |
| Buttermilk 1.27 |
| Soda 1.09 |
| Sodium Acid 0.88 |
| Pyrophosphate |
| Sodium Aluminum 0.44 |
| Phosphate |
| Mono Calcium 0.19 |
| Phosphate |
| Sugar 1.24 |
| Corn Solids 0.74 |
| Salt 0.99 |
| Albumen 0.00 |
| Caseinate 1.00 |
| Dairy Flavor 0.20 |
| ______________________________________ |
| ______________________________________ |
| Ingredient Percent (Wt-%) |
| ______________________________________ |
| Hard Flour 12.00 |
| Soft Flour 33.15 |
| Water 27.69 |
| Shortening (Plastic) |
| 8.55 |
| Shortening Chip 8.65 |
| Buttermilk 2.97 |
| Soda 1.35 |
| Sodium Acid 1.09 |
| Pyrophosphate |
| Sodium Aluminum 0.62 |
| Phosphate |
| Sugar 1.34 |
| Corn Solids 0.50 |
| Salt 0.90 |
| Albumen 0.30 |
| Caseinate 0.60 |
| Dairy Flavor 0.20 |
| Canola Oil 0.07 |
| ______________________________________ |
The above specification, examples and data provide a complete description of the manufacture and use of the composition of the invention. Since many embodiments of the invention can be made without departing from the spirit and scope of the invention, the invention resides in the claims hereinafter appended.
Moder, Gregg J., Colson, Cynthia A.
| Patent | Priority | Assignee | Title |
| 10226051, | Jun 18 2014 | General Mills, Inc. | Method of producing a frozen dough, and related products |
| 10278399, | Jun 18 2014 | General Mills, Inc. | Method of producing a frozen dough, and related products |
| 6551640, | Aug 15 2000 | General Mills, Inc | Dough especially for baked goods and method for making |
| 6592925, | Aug 15 2000 | General Mills, Inc. | Dough especially for baked goods and method for making |
| 6649202, | Sep 12 2000 | Flat plate flaking device | |
| 6863915, | Oct 24 2001 | Cargill, Inc. | Aerated flake shortening |
| 6932996, | Sep 12 2000 | Cargill, Inc. | Coated flaked fats |
| 7037546, | Jul 18 2002 | FRITO-LAY NORTH AMERICA INC | Method for maintaining designed functional shape |
| 7763304, | Feb 21 2003 | FRITO-LAY NORTH AMERICA, INC | Methods for reducing acrylamide formation in thermally processed foods |
| 7763305, | Feb 21 2003 | FRITO-LAY NORTH AMERICA, INC | Method for reducing acrylamide formation in thermally processed foods |
| 7763306, | Feb 21 2003 | FRITO-LAY NORTH AMERICA, INC | Method for reducing acrylamide formation in thermally processed foods |
| 7767247, | Feb 21 2003 | FRITO-LAY NORTH AMERICA, INC | Method for reducing acrylamide formation in thermally processed foods |
| 7811618, | Sep 19 2002 | FRITO-LAY NORTH AMERICA, INC | Method for reducing asparagine in food products |
| 8110240, | Feb 21 2003 | FRITO-LAY NORTH AMERICA, INC | Method for reducing acrylamide formation in thermally processed foods |
| 8124160, | Feb 21 2003 | FRITO-LAY NORTH AMERICA, INC | Method for reducing acrylamide formation in thermally processed foods |
| 8158175, | Aug 28 2008 | FRITO-LAY NORTH AMERICA, INC | Method for real time measurement of acrylamide in a food product |
| 8284248, | Aug 25 2009 | FRITO-LAY NORTH AMERICA, INC | Method for real time detection of defects in a food product |
| 8486684, | Aug 13 2007 | FRITO-LAY NORTH AMERICA, INC | Method for increasing asparaginase activity in a solution |
| 9095145, | Sep 05 2008 | FRITO-LAY NORTH AMERICA, INC | Method and system for the direct injection of asparaginase into a food process |
| 9215886, | Dec 05 2008 | FRITO-LAY NORTH AMERICA, INC | Method for making a low-acrylamide content snack with desired organoleptical properties |
| 9241495, | Jul 19 2005 | General Mills, Inc | Dough compositions for extended shelf life baked articles |
| 9730459, | Jul 19 2005 | General Mills, Inc. | Dough compositions for extended shelf life baked articles |
| Patent | Priority | Assignee | Title |
| 1117012, | |||
| 1242883, | |||
| 1370272, | |||
| 1417893, | |||
| 2392833, | |||
| 2499586, | |||
| 3039878, | |||
| 3212903, | |||
| 3255016, | |||
| 3257213, | |||
| 3551166, | |||
| 3615684, | |||
| 3879563, | |||
| 3928646, | |||
| 4381315, | May 11 1981 | PILLSBURY COMPANY THE, A CORP OF DE | Refrigerated dough and method of manufacture |
| 4645673, | Oct 16 1985 | DEUTSCHE BANK TRUST COMPANY AMERICAS | Frozen pizza with low fat pastry crust |
| 4761290, | Jan 20 1987 | Nestec, LTD | Process for making dough products |
| 4891233, | Oct 06 1987 | PROCTER & GAMBLE OHIO BRANDS CO, THE | Flakes of baking shortening or lard |
| 5084288, | Oct 22 1985 | House Food Industrial Company Limited | Premix for cooking by a microwave oven and process of preparation thereof |
| 5110614, | Dec 14 1989 | MICROGOLD, INC | Process of making a microwaveable bakery product |
| 5178893, | Jan 09 1987 | Bestfoods | Product and process of making a room temperature storage stable dough |
| 5451417, | Apr 23 1993 | Pennant Foods Company | Just bake frozen dough |
| Executed on | Assignor | Assignee | Conveyance | Frame | Reel | Doc |
| Oct 08 1997 | The Pillsbury Company | (assignment on the face of the patent) | / | |||
| Mar 02 2003 | MULTIFOODS BRANDS, INC | CANADIAN IMPERIAL BANK OF COMMERCE, AS COLLATERAL AGENT | DOCUMENT PREVIOUSLY RECORDED AT REEL 14007 FRAME 0111 CONTAINED INCORRECT NATURE OF CONVEYANCE SECURITY AGREEMENT RE-RECORDED TO CORRECT ERROR ON STATED REEL FRAME | 014242 | /0016 | |
| Mar 02 2003 | MULTIFOODS BRANDS, INC | CANADIAN IMPERIAL BANK OF COMMERCE, AS COLLATERAL AGENT | ASSIGNMENT OF ASSIGNORS INTEREST SEE DOCUMENT FOR DETAILS | 014007 | /0111 | |
| Jun 18 2004 | Canadian Imperial Bank of Commerce | U S BANK NATIONAL ASSOCIATION | ASSIGNMENT OF ASSIGNORS INTEREST SEE DOCUMENT FOR DETAILS | 014754 | /0476 | |
| Jun 18 2004 | U S NATIONAL BANK ASSOCIATION | INTERNATIONAL MULTIFOODS | RELEASE OF SECURITY INTEREST | 014797 | /0461 | |
| Jul 11 2012 | General Mills Marketing, Inc | General Mills, Inc | ASSIGNMENT OF ASSIGNORS INTEREST SEE DOCUMENT FOR DETAILS | 029682 | /0075 |
| Date | Maintenance Fee Events |
| Mar 28 2003 | M1552: Payment of Maintenance Fee, 8th Year, Large Entity. |
| Apr 17 2007 | M1553: Payment of Maintenance Fee, 12th Year, Large Entity. |
| Apr 23 2007 | ASPN: Payor Number Assigned. |
| Date | Maintenance Schedule |
| Jul 18 2003 | 4 years fee payment window open |
| Jan 18 2004 | 6 months grace period start (w surcharge) |
| Jul 18 2004 | patent expiry (for year 4) |
| Jul 18 2006 | 2 years to revive unintentionally abandoned end. (for year 4) |
| Jul 18 2007 | 8 years fee payment window open |
| Jan 18 2008 | 6 months grace period start (w surcharge) |
| Jul 18 2008 | patent expiry (for year 8) |
| Jul 18 2010 | 2 years to revive unintentionally abandoned end. (for year 8) |
| Jul 18 2011 | 12 years fee payment window open |
| Jan 18 2012 | 6 months grace period start (w surcharge) |
| Jul 18 2012 | patent expiry (for year 12) |
| Jul 18 2014 | 2 years to revive unintentionally abandoned end. (for year 12) |