Composition and process for a one minute fresh baked cookie
OwnerRichard Schofieldinventor
Life of this patent
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Abstract
Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.
Claims11
A process for preparing a candy-coated cookie, comprising:
- coating the upper surface of a cookie with a sugar syrup, wherein the cookie has an initial moisture content of less than 6 wt % water, and wherein the syrup has an initial concentration of at least 40 wt % sugars, and wherein the syrup makes up between 10% and 25% of the initial weight of the syrup-coated cookie;
- placing the syrup-coated cookie in a microwave oven with a microwave power level of at least 20 Watts per gram of syrup-coated cookie;
- heating the syrup-coated cookie in the microwave oven until the syrup reaches its boiling temperature and begins to boil;
- and
- continuing to heat the syrup-coated cookie in the microwave oven until the syrup has boiled for 10 to 25 seconds, causing the syrup to attain a temperature of 250 to 350° F. thereby transforming it into a non-flowable coating of candy on top of the cookie.
A process for preparing a candy-coated cookie, comprising:
- 1) coating the upper surface of a cookie with a sugar syrup, wherein the cookie has an initial moisture content of less than 4 wt % water, and wherein the syrup has an initial concentration of at least 50 wt % sugars, and wherein the syrup makes up between 12% and 20% of the weight of the syrup-coated cookie;
- 2) placing the syrup-coated cookie in a microwave oven with a microwave power level of at least 40 Watts per gram of syrup-coated cookie;
- 3) heating the syrup-coated cookie in the microwave oven until the syrup reaches its boiling temperature and begins to boil;
- and
- 4) continuing to heat the syrup-coated cookie in the microwave oven until the syrup has boiled for 10 to 25 seconds, causing the syrup to attain a temperature of 270 to 340° F. thereby transforming it into a non-flowable coating of candy on top of the cookie.
Dependencies are inferred from the claim text.