초록 ▼

A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The li

A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture. The dough-like mixture is then extruded into shaped cookie pieces, and leavened by heating in an oven. The heat treating of the dough-like mixture in the cooker-extruder reduces the post extrusion baking time such that liposomes prepared from phospholipids having a high phase transition temperature substantially retain their structure integrity in the leavened cookie.

대표청구항 ▼

A method for the production of a cookie product having a liposome-encapsulated component uniformly dispersed therein comprising: (a) forming a heat treated mass in a cooker extruder by heating ingredients comprising at least one flour and shortening or fat to a temperature of at least about 150°F. t

A method for the production of a cookie product having a liposome-encapsulated component uniformly dispersed therein comprising: (a) forming a heat treated mass in a cooker extruder by heating ingredients comprising at least one flour and shortening or fat to a temperature of at least about 150°F. to promote browning and flavor development, (b) admixing water and at least one liposome-encapsulated component with the heat-treated mass with sufficient mixing to uniformly disperse the liposome-encapsulated component within the mass without rupturing a substantial portion of the liposomes in said cooker extruder to form a dough-like mixture, wherein the temperature of the heat treated mass is reduced to below about 140°F. for admixing with the liposome component and wherein the amount of shortening or fat is at least about 12% by weight, based upon the weight of the dough-like mixture, (c) extruding the mixture under sufficiently low pressure and temperature such that substantial rupture of the liposomes is inhibited, (d) forming the mixture into pieces having at least one liposome-encapsulated composition uniformly dispersed therein, and (e) leavening the pieces by subjecting it to post extrusion heating to obtain a crumb-like structure.