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US 5,595,774 AGranted
Reduced fat shredded wafers and process
AssigneeNabisco, Inc.
InventorsKevin J. Leibfred, Diane L. Hnat, Angel D. Ferrer, Henry M. Andreski
Life of this patent
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AssigneeNabisco, Inc.
InventorsKevin J. Leibfred, Diane L. Hnat, Angel D. Ferrer, Henry M. Andreski
Estimating the term…
Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries. The discrete, gum coated berries or grains may be continuously formed into layers of strands or integral net-like sheets which may be continuously laminated. The laminates may be cut to form pieces which are baked to obtain shelf stable wafers or biscuits. Shortening or fat may, for example, be applied to the baked product by spraying in amounts which result in a fat content of less than about 12% by weight.
A reduced-, low- or no-fat wafer comprising a plurality of laminated net-like sheets comprising filamentous, shredded whole grain and from about 0.15% by weight to about 1.5% by weight of at least one hydrocolloid gum incorporated into and onto each of said sheets by coating said whole grain with said at least one hydrocolloid prior to shredding, wherein at least substantially all of the strands or shreds of the wafers contain said at least one hydrocolloid gum to provide a smooth or slippery mouthfeel and enhanced lubricity to the wafer throughout the mastication and swallowing of the wafer.
A method for substantially reducing the topically applied shortening or fat content of shredded baked goods without impairing shreddability of whole berries or grains on a continuous, mass production basis comprising replacing at least a substantial portion of the shortening or fat which is topically applied to the baked, shredded product with at least one hydrocolloid gum, said gum providing a lubricous mouthfeel to the baked product and being incorporated into the product prior to shredding of the whole berries or grains by blending the gum with cooked berries or grains to obtain discrete, individual, free-flowing gum coated berries or grains, forming the coated berries or grains into strands or net-like sheets in a shredding mill, baking the strands or sheets to obtain baked goods which exhibit a smooth, lubricous, or slippery mouthfeel during initial mastication as well as subsequent mastication and swallowing.
A method of making a reduced fat, low-fat or no-fat wafer or biscuit product, said method comprising:
A method for producing reduced fat, low fat, or no fat shredded wafers or biscuits comprising:
Dependencies are inferred from the claim text.