Dual-textured cookie products containing a unique saccharide mixture
AssigneeThe Procter & Gamble Company
InventorsPhillip F. Pflaumer, James P. Smith
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Abstract
Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture include a unique saccharide mixture which comprises monosaccharides, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose.
Claims21
A baked, sweetened food product in the form of a cookie, comprising a crumb-continuous matrix made from cookie ingredients, and characterized in having distributed therein discrete regions of crumb containing crystallized sugar and discrete regions of crumb containing uncrystallized sugar, said region containing uncrystallized sugar being characterized by from about 20 to about 60% of an uncrystallized saccharide mixture, which comprises, by weight of said saccharide mixture:
- (1) from about 25 to about 60% monosaccharides selected from the group consisting of glucose, fructose, and mixtures thereof;
- (2) from about 10 to about 50% glucose-based di- and trisaccharides selected from the group consisting of maltose, isomaltose, maltotriose and other isomers of glucose-based trisaccharides, and mixtures thereof;
- (3) from about 4 to about 9% glucose-based tetra- and higher saccharides;
- and
- (4) from about 15 to about 60% sucrose;
- whereby the product provides a storage-stable plurality of textures, the regions containing crystallized sugar providing a crisp texture and the regions containing uncrystallized sugar providing a chewy texture.
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 from about 20 to about 60% of a noncrystallizable saccharide component mixture comprising by weight of said saccharide mixture:
- (1) from about 25 to about 60% monosaccharides, selected from the group consisting of glucose, fructose, and mixtures thereof;
- (2) from about 10 to about 50% glucose-based di- and trisaccharides selected from the group consisting of maltose, isomaltose, maltotriose and other isomers of glucose-based trisaccharides, and mixtures thereof;
- (3) from about 4 to about 9% glucose-based tetra- and higher saccharides;
- and
- (4) from about 15 to about 60% sucrose;
- 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 a readily crystallizable sugar component.
A method for making a laminated dough structure comprising:
- (a) preparing a first cookie dough comprising from about 20 to about 60% of a noncrystallizable saccharide mixture, which comprises, by weight of said noncrystallizable saccharide mixture;
- (1) from about 25 to about 60% monosaccharides selected from the group consisting of glucose, fructose, and mixtures thereof;
- (2) from about 10 to about 50% glucose-based di- and trisaccharides selected from the group consisting of maltose, isomaltose, maltotriose and other isomers of glucose-based trisaccharides, and mixtures thereof;
- (3) from about 4 to about 9% glucose-based tetra- and higher saccharides;
- and
- (4) from about 15 to about 60% sucrose;
- and conventional amounts of flour and shortening;
- (b) preparing a second cookie dough comprising a readily crystallizable sugar component and conventional amounts of flour and shortening;
- and
- (c) applying a layer of said second dough to said first dough, thereby forming a laminated dough structure.
Dependencies are inferred from the claim text.