초록 ▼

A filler cream containing soybean oil is disclosed which has an improved “get away”property resulting in a rapid burst of flavor when consumed. The filler cream ingredients are mixed, aerated, and cooled simultaneously to obtain a specific gravity of between about 0.85 and about 1.20. The resulting

A filler cream containing soybean oil is disclosed which has an improved “get away”property resulting in a rapid burst of flavor when consumed. The filler cream ingredients are mixed, aerated, and cooled simultaneously to obtain a specific gravity of between about 0.85 and about 1.20. The resulting filler cream is utilized as a filler for sandwich cookies or other baked goods.

대표청구항 ▼

A filler cream for producing sandwich cookies wherein the filler cream is a laminate separating two cookie base cakes, said cream comprising: (a) an oleaginous composition containing soybean oil, the oleaginous composition having a solid fat index of: (i) about 46 to about 52 percent solid at 50°F.,

A filler cream for producing sandwich cookies wherein the filler cream is a laminate separating two cookie base cakes, said cream comprising: (a) an oleaginous composition containing soybean oil, the oleaginous composition having a solid fat index of: (i) about 46 to about 52 percent solid at 50°F., (ii) about 26 to about 33 percent solid at 70°F., (iii) about 9 to about 15 percent solid at 80°F., (iv) up to 5 percent solid at 92°F., and (v) 0 percent solid at 104°F., and (b) a sugar mixed into said oleaginous composition, said filler cream having a specific gravity of between about 0.85 and about 0.95, and having a creamy, non-gritty texture and quick get-away characteristics while being sufficiently firm to resist being squeezed out from between said base cakes upon eating.