US 4,609,555 A · Topical flavoring composition for baked products

Abstract

Flavoring compositions for topical, prebake application to baked dough products are produced by mixing a comminuted baked dough product, a low density oil absorbing starch hydrolysate, and flour to produce a dry ingredient mixture; mixing the dry ingredient mixture with a first melted fat having a Wiley melting point below about 120.degree. F.; mixing water with the dry ingredient mixture and first melted fat; mixing a second melted fat having a Wiley melting point above about 124.degree. F. with the dry ingredient mixture, first melted fat and water; and mixing at least one flavoring agent with the ingredients in one or more or the other steps. The method of the invention produces discrete particles of flavoring composition which can be topically applied to the surface of an unbaked dough such as a cracker preform, and baked to obtain a baked dough product having excellent flavor and texture variety.

Claims28

Dependent claims

A flavoring composition for topical prebake application to a baked dough product in the form of discrete particles produced by the process which comprises mixing from about 7 weight percent to about 17 weight percent of a comminuted, baked dough product, from about 10 weight percent to about 20 weight percent of a low bulk density oil absorbing starch hydrolysate, and from about 5 weight percent to about 50 weight percent flour to produce a dry ingredient mixture;

mixing the dry ingredient mixture with from about 7 weight percent to about 12 weight percent of a first melted fat having a Wiley melting point below about 120.degree. F.;
mixing from about 4 weight percent to about 10 weight percent water with the dry ingredient mixture and first melted fat;
mixing from about 2 weight percent to about 10 weight percent of a second melted fat having a Wiley melting point above about 124.degree. F. with the water, first melted fat and dry ingredient mixture while maintaining the temperature of the first fat below its melting point;
and mixing from about 5 weight percent to about 50 weight percent of at least one flavoring agent with the ingredients in one or more of the other mixing steps, the weight percentages being based on total weight of the composition.

1 more element

A method for producing a flavoring composition for topical prebake application to a backed dough product which comprises mixing from about 7 weight percent to about 17 weight percent of a comminuted, baked dough product, from about 10 weight percent to about 20 weight percent of a low bulk density oil absorbing starch hydrolysate, and from about 5 weight percent to about 50 weight precent flour to produce a dry ingredient mixture, mixing the dry ingredient mixture with from about 7 weight percnet to about 12 weight percent of a first melted fat having a Wiley melting point below about 120.degree. F.;

mixing from about 4 weight percent to about 10 weight percent water with the dry ingredient mixture and first melted fat;
mixing from about 2 weight percent to about 10 weight percent of a second melted fat having a Wiley melting point above about 124.degree. F. with the water, first melted fat and dry ingredient mixture while maintaining the temperature of the first fat below its melting point;
and mixing from about 5 weight percent to about 50 weight percent of at least one flavoring agent with the ingredients in one or more of the other mixing steps, the weight percentages being based on total weight of the composition.

A method of producing a baked dough product having flavor and texture variety which comprises:

(a) topically applying to an unbaked dough product a flavoring composition in the form of discrete particles produced by the process which comprises mixing from about 7 weight percent to about 17 weight percent of a comminuted, baked dough product, from about 10 weight percent to about 20 weight percent of a low bulk density oil abosrbing starch hydrolysate, and from about 5 weight percent to about 50 weight percent flour to produce a dry ingredient mixture;
mixing the dry ingredient mixture with from about 7 weight percent to about 12 weight percent of a first melted fat having a Wiley melting point below about 120.degree. F.;
mixing from about 4 weight percent to about 10 weight percent water with the dry ingredient mixture and first melted fat;
mixing from about 2 weight percent to about 10 weight percent of a second melted fat having a Wiley melting point above about 124.degree. F. with the water, first melted fat and dry ingredient mixture while maintaining the temperature of the first fat below its melting point;
and mixing from about 5 weight percent to about 50 weight percent of at least one flavoring agent with the ingredients in one or more of the other mixing steps, the weight percentages being based on total weight of the composition.

2 more elements

Dependencies are inferred from the claim text.

Topical flavoring composition for baked products

Life of this patent

Topical flavoring composition for baked products

Life of this patent

Abstract

Claims28