IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0017942
(2011-01-31)
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등록번호 |
US-8518470
(2013-08-27)
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발명자
/ 주소 |
- Erickson, Braden J.
- Seibold, Jon D.
- Oppenheimer, Alan A.
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출원인 / 주소 |
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대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
5 인용 특허 :
6 |
초록
▼
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. 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
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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 interesterified base oil and the hardstock fat are prepared from non-trop
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 interesterified base oil and the hardstock fat are prepared from non-tropical base oils;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.; andwherein the shortening composition has a Mettler Drop Point of about 54° C. to about 62° 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 58° C. to about 62° 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 an SFC profile having an x-intercept ranging from about 95° C. to about 102° C. 9. 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. 10. The shortening particle composition of claim 1, wherein the interesterified base oil is prepared from a base oil composition comprising one or more non-tropical base oil selected from the group consisting of soybean, rapeseed (canola), sunflower, peanut, hazelnut, walnut, cottonseed, olive, corn, grapeseed, rice bran, sesame, safflower, linseed/flax, oat, wheat germ, triglyceride oils that are derived from microorganisms, animals, plants, and mixtures thereof. 11. The shortening particle composition of claim 1, wherein the interesterified base oil comprises soybean oil. 12. The shortening particle composition of claim 1, wherein the hardstock fat is prepared from a base oil composition comprising one or more non-tropical base oil selected from the group consisting of soybean, rapeseed (canola), sunflower, peanut, hazelnut, walnut, cottonseed, olive, corn, grapeseed, rice bran, sesame, safflower, linseed/flax, oat, wheat germ, triglyceride oils that are derived from microorganisms, animals, plants, and mixtures thereof. 13. 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. 14. The shortening particle composition of claim 1, wherein the hardstock fat comprises hydrogenated vegetable oil having an iodine value (I.V.) of 5 or less. 15. The shortening particle composition of claim 1, wherein the hardstock fat comprises a non-hydrogenated vegetable oil having an iodine value (I.V.) of 35 or less. 16. A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles of claim 1 distributed throughout the dough composition. 17. The dough product of claim 16, wherein the dough product is laminated. 18. The dough product of claim 16, wherein the dough product is a biscuit, pizza crust, pot pie crust, or cinnamon roll. 19. The dough product of claim 16, wherein the dough product is developed or undeveloped. 20. The dough product of claim 16, wherein the dough product comprises from 7 to 20 weight percent shortening composition. 21. The dough product of claim 16, wherein the dough product comprises from 10 to 15 weight percent shortening composition. 22. 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. 23. The shortening particle composition of claim 1, wherein the interesterified base oil is present in an amount ranging from about 50% wt. to about 98% wt. of the shortening composition. 24. The shortening particle composition of claim 1, wherein the hardstock fat is present in an amount ranging from about 2% wt. to about 50% wt. of the shortening composition. 25. 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. 26. A dry mix for a batter or dough comprising the shortening particle composition of claim 1. 27. 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 interesterified base oil and the hardstock fat are prepared from a base oil composition comprising one or more non-tropical base oils;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); andwherein the shortening composition has a Mettler Drop Point of about 54° C. to about 62° C. 28. The shortening particle composition of claim 27, wherein the shortening particle composition has a Mettler Drop Point of about 58° C. to about 62° C. 29. The shortening particle composition of claim 27, wherein the slope (m) ranges from about −0.7 to about −0.9 (% solids/C). 30. The shortening particle composition of claim 27, wherein the SFC profile has an x-intercept ranging from about 42° C. to about 84° C. 31. The shortening particle composition of claim 27, wherein the SFC profile has an x-intercept ranging from about 95° C. to about 102° C. 32. The shortening particle composition of claim 27, wherein the shortening composition comprises less than about 3% wt. total trans fatty acids (TFA). 33. The shortening particle dough product of claim 27, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. 34. The shortening particle composition of claim 27, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids. 35. A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles of claim 27 distributed throughout the dough composition.
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