IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0880685
(2010-09-13)
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등록번호 |
US-8435592
(2013-05-07)
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발명자
/ 주소 |
- Erickson, Braden J.
- Seibold, Jon D.
- Oppenheimer, Alan A.
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출원인 / 주소 |
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
5 인용 특허 :
22 |
초록
▼
The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shorteni
The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
대표청구항
▼
1. A shortening particle composition comprising: a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified base oil; and (ii) a hardstock fat; wherein the shortening composition has a Solid Fat Content (SFC) profile having a sl
1. A shortening particle composition comprising: a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified base oil; and (ii) a hardstock fat; wherein the shortening composition has a Solid Fat Content (SFC) profile having a slope of about −0.45 to about −1.77 (% solids/° C.) based on linear regression of SFC values at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C.; and wherein the shortening composition has a Mettler Drop Point of about 54° C. to about 61° C. 2. The shortening particle composition of claim 1, wherein the shortening composition has an SFC profile having a slope of about −0.7 to about −0.9 (% solids/° C.). 3. The shortening particle composition of claim 1, wherein the shortening composition has a Mettler Drop Point of about 57° C. to about 61° C. 4. The shortening particle composition of claim 1, wherein the shortening composition comprises less than about 3% wt. total trans fatty acids. 5. The shortening particle composition of claim 1, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. 6. The shortening particle composition of claim 1, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids. 7. The shortening particle composition of claim 1, wherein the shortening particle composition has an SFC profile having an x-intercept ranging from about 42° C. to about 84° C. 8. The shortening particle composition of claim 1, wherein the shortening particle composition has and SFC profile having a y-intercept ranging from about 40% to about 74% solids. 9. The shortening particle composition of claim 1, wherein the interesterified base oil is selected from soybean oil, corn oil, canola oil, copra oil, cottonseed oil, peanut oil, safflower oil, olive oil, sunflower oil, peanut oil, palm oil, palm kernel oil, coconut oil, rice bran oil, rapeseed oil, low linolenic soybean oil, high oleic canola oil, high oleic soybean oil, and mixtures thereof. 10. The shortening particle composition of claim 1, wherein the interesterified base oil comprises soybean oil. 11. The shortening particle composition of claim 1, wherein the hardstock fat comprises a fully-hydrogenated vegetable oil having an iodine value (I.V.) of about 5 or less. 12. The shortening particle composition of claim 1, wherein the hardstock fat comprises hydrogenated soybean oil having an I.V. of 5 or less. 13. The shortening particle composition of claim 1, wherein the shortening particles are in the form of chips, flakes, rods, spheres, and other regular and irregular shapes. 14. The shortening particle composition of claim 1, wherein the interesterified base oil is present in an amount ranging from about 50% wt. to about 90% wt. of the shortening composition. 15. The shortening particle composition of claim 1, wherein the hardstock fat is present in an amount ranging from about 10% wt. to about 50% wt. of the shortening composition. 16. The shortening particle composition of claim 1, wherein the shortening composition comprises about 4% wt. to about 25% wt. hydrogenated soybean oil and about 75% wt. to about 96% wt. interesterified base oil. 17. A shortening particle composition comprising: a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified base oil; and (ii) a hardstock fat; wherein the shortening composition has a Solid Fat Content (SFC) profile that fits the equation: y=mx+b where: y is SFC in % solids;m ranges from about −0.45 to −1.77 (% solids/° C.) based on linear regression of SFC values at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C.;x is the temperature in ° C.; andb ranges from about 40 to about 74 (% solids);and wherein the shortening composition has a Mettler Drop Point of about 54° C. to about 61° C. 18. The shortening particle composition of claim 17, wherein the slope (m) ranges from about −0.7 to about −0.9 (% solids/C). 19. The shortening particle composition of claim 17, wherein the SFC profile has a y-intercept (b) ranging from about 43 to about 74 (% solids). 20. The shortening particle composition of claim 17, wherein the SFC profile has an x-intercept ranging from about 42° C. to about 84° C. 21. The shortening particle composition of claim 17, wherein the shortening composition comprises less than about 3% wt. total trans fatty acids. 22. The shortening particle dough product of claim 17, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. 23. The shortening particle composition of claim 17, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids. 24. A dough product comprising: a dough composition comprising flour, water, and a leavening agent; anda plurality of shortening particles distributed throughout the dough composition, wherein the shortening particles comprise a shortening composition according to claim 17. 25. The dough product of claim 24, wherein the dough product is laminated. 26. The dough product of claim 24, wherein the dough product is a biscuit, pizza crust, pot pie crust, or cinnamon roll. 27. The dough product of claim 24, wherein the dough product is developed or undeveloped. 28. A shortening particle composition comprising: a plurality of shortening particles comprising a shortening composition comprising (i) interesterified soybean oil; and (ii) fully-hydrogenated soybean oil;wherein the shortening composition has an SFC profile that is contained within the region bounded by an x-intercept between about 42° C. and about 84° C. and a y-intercept between about 40 (% solids/° C.) and about 74 (% solids/° C.), the SFC profile being based on linear regression of SFC values at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C. 29. The shortening particle composition of claim 28, wherein the shortening composition has an SFC profile that is contained within the region bounded by an x-intercept between about 43° C. and about 74° C. and a y-intercept between about 43 (% solids/° C.) and about 74 (% solids/° C.). 30. The shortening particle composition of claim 28, wherein the shortening composition has an SFC profile that is contained within the region bounded by an x-intercept between about 62° C. and about 74° C. and a y-intercept between about 54 (% solids/° C.) and about 74 (% solids/° C.). 31. The shortening particle composition of claim 28, wherein the shortening composition comprises less than about 3% wt. total trans fatty acids. 32. The shortening particle dough product of claim 28, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. 33. The shortening particle composition of claim 28, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids. 34. A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles distributed throughout the dough composition, wherein the shortening particles comprise a shortening composition according to claim 28. 35. The dough product of claim 34, wherein the dough product is laminated. 36. The dough product of claim 34, wherein the dough product is a biscuit, pizza crust, pot pie crust, or cinnamon roll. 37. The dough product of claim 27, wherein the dough product is developed or undeveloped. 38. A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles distributed throughout the dough composition, wherein the shortening particles comprise a shortening composition according to claim 1. 39. The dough product of claim 38, wherein the dough product is laminated. 40. The dough product of claim 38, wherein the dough product is a biscuit, pizza crust, pot pie crust, or cinnamon roll. 41. The dough product of claim 38, wherein the dough product is developed or undeveloped.
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