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US 5,514,387 AGranted
Calcium-enriched baked good production and method of making
AssigneeNabisco, Inc.
InventorsEllen L. Zimmerman, Julia M. Carey, Louise Slade, Harry Levine
Life of this patent
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AssigneeNabisco, Inc.
InventorsEllen L. Zimmerman, Julia M. Carey, Louise Slade, Harry Levine
Estimating the term…
The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour. For making conventional or full-fatted baked goods such as crackers, the calcium enriched doughs of the present invention contain effective emulsifying amounts of: a) at least one polyoxyethylene sorbitan fatty acid ester, preferably polysorbate 60, and b) at least one stearoyl lactylate, preferably sodium stearoyl lactylate. The reduced fat, low-fat, and no-fat calcium enriched doughs of the present invention most preferably additionally contain at least one lecithin. Other full-fat, reduced fat, low-fat, and no-fat baked goods may be fortified with calcium in accordance with the present invention include cookies, brownies, snacks, snack chips, bagel chips, Melba toast, pretzels, and the like.
A dough for producing a calcium enriched baked good which provides at least about 10% of the 1000 mg U.S. R.D.A. of calcium per 15 gram serving, the dough comprising flour, water, from about 3% by weight to about 30% by weight of a calcium component for providing at least about 10% of the U.S. R.D.A. of 1,000 mg. of calcium per 15 gram serving, said weight percentages of the calcium component being based upon the weight of said flour, and an emulsifier composition which reduces hardness and dry mouthfeel of said baked good caused by said calcium component, said emulsifier composition comprising:
A cracker dough for producing a calcium enriched cracker which provides at least about 10% of the 1000 mg U.S. R.D.A. of calcium per 15 gram serving, the dough comprising flour, water, from about 3% by weight to about 30% by weight of a calcium component for providing at least about 10% of the U.S. R.D.A. of 1,000 mg. of calcium per 15 gram serving, said weight percentages of the calcium component being based upon the weight of said flour, and an emulsifier composition which reduces hardness and dry mouthfeel of said cracker caused by said calcium component, said emulsifier composition comprising:
A calcium enriched cracker which provides at least about 20% of the 1000 mg U.S. R.D.A. of calcium per 15 gram serving, said cracker comprising flour, water, from about 3% by weight to about 30% by weight of calcium carbonate, said weight percentages of calcium carbonate being based upon the weight of said flour, and an emulsifier composition which reduces hardness and dry mouthfeel of said cracker caused by said calcium carbonate, said emulsifier composition comprising:
A dough, for producing reduced-fat, low-fat or no-fat calcium enriched crackers which provide at least about 200 mg of calcium per 15 gram serving, comprising flour, water, from about 3% by weight to about 30% by weight of calcium carbonate, said weight percentages being based upon the weight of said flour, and effective amounts of polysorbate 60, lecithin, and sodium stearoyl lactylate, wherein the moisture content of the dough is less than about 50% by weight based upon the weight of the dough, the amount of polysorbate 60 is at least about 15% by weight, the amount of lecithin is at least about 5% by weight, and the amount of sodium stearoyl lactylate is at least about 20% by weight, said percentages of the emulsifiers adding up to 100% by weight.
A method for producing a calcium enriched baked good which provides at least about 10% of the 1000 mg U.S. R.D.A. of calcium per 15 gram serving, the method comprising admixing flour, water, from about 3% by weight to about 30% by weight of a calcium component for providing at least about 10% of the U.S. R.D.A. of 1,000 mg. of calcium per 15 gram serving, said weight percentages of calcium component being based upon the weight of said flour, and an emulsifier composition to form a machinable dough having a moisture content of less than about 50% by weight based upon the weight of the dough, said emulsifier composition reducing hardness and dry mouthfeel of said baked good caused by said calcium component, said emulsifier composition comprising:
A method for producing a reduced-fat, low-fat, or no-fat calcium enriched baked good having at least about 15% ungelatinized starch and which provides at least about 100 mg calcium per 15 gram serving, the method comprising admixing flour, water, a calcium component for providing at least about 10% of the U.S. R.D.A. of 1,000 mg. of calcium per 15 gram serving, and emulsifiers to form a machinable dough having a moisture content of less than about 50% by weight based upon the weight of the dough, wherein said emulsifiers comprise:
A method for producing calcium enriched soda crackers which provide at least about 200 mg of calcium per 15 gram serving comprising:
Dependencies are inferred from the claim text.