Doughs and cookies providing storage-stable texture variability
AssigneeThe Procter & Gamble Company
InventorsCharles A. Hong, William J. Brabbs
Life of this patent
Estimating the term…
Abstract
Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.
Claims48
A sweetened food product in the form of a cookie dough preform, comprising a matrix made from cookie ingredients, and being characterized in having distributed therein discrete regions of dough containing readily crystallizable sugar, comprising a mono- or di-saccharide or mixture thereof that readily and spontaneously crystallizes at the water content and water activity conditions encountered in the dough, when baked;
- and discrete regions of dough containing crystallization resistant sugar, comprising a mono- or di-saccharide or mixture thereof which crystallizes, at the water content and water activity encountered in the dough, when baked, substantially more slowly than sucrose under the same conditions, whereby the product, when baked, provides a storage-stable plurality of textures, the regions containing readily crystallizable sugar providing a crisp texture, and the regions containing crystallization resistant sugar providing a chewy texture, and further characterized in that the regions providing a crisp crumb and the regions providing a chewy crumb provide crumbs having a
- [log max(stiffness/plasticity)--log min(stiffness/plasticity)]
- of at least about 1.75.
A baked, sweetened food product in the form of a cookie, comprising a crumb-continuous matrix made from cookie ingredients and being characterized and having distributed therein discrete regions of crumb containing crystallized sugar and discrete regions of crumb containing crystallization resistant sugar comprising a mono- or di-saccharide or mixture thereof, which crystallizes, at the water content and water activity of the cookie substantially more slowly than sucrose under the same conditions, whereby the product provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture in the regions containing crystallization resistant sugar providing a chewy texture and having a
- [log max(stiffness/plasticity)--log min(stiffness/plasticity)]
- of at least about 1.75.
A dough-based, ready-to-bake, sweetened food product in the form of a laminated dough structure, which, when baked, has a substantially homogeneous cross-section with respect to flavor and appearance and a shelf-stable cross-sectional texture variability typical of freshly baked cookies, comprising:
- (a) a discrete body of a first cookie dough which comprises
- (i) a crystallization resistant sugar component comprising a mono- or di-saccharide or mixture thereof which crystallizes substantially more slowly than sucrose at the water content and water activity conditions of the baked cookie and
- (ii) flour, water and shortening and
- (b) a lamina of a second cookie dough superposed on at least a portion of the surface of said first cookie dough, said second cookie dough comprising
- (i) a readily crystallizable sugar component comprising a mono- or di-saccharide or mixture thereof which readily and spontaneously crystallizes at the water content and water activity of the baked cookie and
- (ii) flour, water and shortening.
A method for making a laminated dough structure comprising:
- preparing a first cookie dough from cookie ingredients comprising a crystallization resistant sugar component comprising a mono- or di-saccharide or mixture thereof that crystallizes substantially more slowly than sucrose at the water content and water activity conditions encountered in semi-moist cookies of the home-baked type;
- and flour and shortening;
- preparing a second cookie dough comprising a readily crystallizable sugar component comprising a mono- or di-saccharide or moisture thereof which readily and spontaneously crystallizes, at the water content and water activity encountered in semi-moist cookies of the home-baked type;
- and flour and shortening and applying a layer of said second dough to said first dough, thereby forming a laminated dough structure.
A method for making a cookie and characterized in having, at a time after reaching substantial textural equilibrium, a
- [log max(stiffness/plasticity)--log min(stiffness/plasticity)]
- of at least about 1.75, comprising the steps of:
- (1) forming a first cookie dough from cookie ingredients comprising a readily crystallizable sugar component comprising a mono- or di-saccharide or mixture thereof which readily and spontaneously crystallizes, at the water content and water activity encountered in semi-moist cookies of the home-baked type;
- and flour and shortening, which, when baked, provides a stable, crisp texture;
- (2) forming a second cookie dough, from cookie ingredients comprising a crystallization resistant sugar component comprising a mono- or di-saccharide or mixture thereof that crystallizes substantially more slowly than sucrose at the water content and water activity conditions encountered in semi-moist cookies of the home-baked type;
- and flour and shortening, which, when baked, provides a stable, chewy texture;
- (3) separately baking the dough portions;
- and
- (4) adherently contacting the baked dough portions substantially immediately after baking, to form a single cookie.
A method for making a ready-to-serve cookie having the eating qualities of fresh home-baked cookies in storage-stable form comprising the steps of:
- (1) preparing an inner cookie dough from cookie ingredients comprising crystallization-resistant sugar of which at least 25% by weight is fructose and dextrose, flour and shortening;
- (2) preparing an outer cookie dough from cookie ingredients comprising readily crystallizable sugar which comprises more than 85% by weight sucrose, flour and shortening;
- (3) substantially enveloping said inner dough with said outer dough;
- (4) baking the combined doughs and tempering the baked product to produce a crumb-continuous cookie having a chewy interior associated with the presence of uncrystallized sugar and a crisp exterior associated with the presence of crystallized sucrose, said crisp and chewy crumb portions having a texture difference of at least about 2 as determined by the formula
- [log max(stiffness/plasticity)--log min(stiffness/plasticity)].
A ready-to-serve chocolate chip cookie having the eating qualities of fresh home-baked cookies, comprising:
- a continuous cookie crumb having a crisp exterior and a chewy interior made from two separate doughs comprising cookie ingredients, said doughs containing different sugar compositions, the sugar of said crisp exterior crumb region comprising crystallized sucrose and the sugar of said chewy interior crumb region comprising a crystallization resistant sugar containing at least about 25% by weight fructose and dextrose, the balance of each of the separate doughs comprising flour and shortening.
A ready-to-serve cookie having the eating qualities of fresh home-baked cookies comprising:
- a storage-stable continuous cookie crumb composed of an exterior crumb region having a crisp texture produced by crystallized sucrose distributed therein and an interior crumb region having a chewy texture produced by uncrystallized sugar distributed therein, said uncrystallized sugar being at least 25% by weight fructose and dextrose, said crisp and chewy crumb regions being made from two separate doughs comprising, in addition to said sucrose and said uncrystallized sugar, flour and shortening, and said cookie having a textural dichotomy of at least about 2 as determined by the formula
- [log max(stiffness/plasticity)--log min(stiffness/plasticity)].
Dependencies are inferred from the claim text.