IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
|
| 국제특허분류(IPC7판) |
|
| 출원번호 |
US-0085696
(2005-03-21)
|
| 등록번호 |
US-8741369
(2014-06-03)
|
|
발명자
/ 주소 |
- Petrofsky, Keith E.
- Greiner, Steven P.
- Matusheski, Amy L.
- Tangprasertchai, Uraiwan
- Mirarefi, Samira
|
| 출원인 / 주소 |
- Kraft Foods Group Brands LLC
|
| 대리인 / 주소 |
Fitch, Even, Tabin & Flannery LLP
|
| 인용정보 |
피인용 횟수 :
0 인용 특허 :
53 |
초록
▼
Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effectiv
Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
대표청구항
▼
1. A microwavable dough product comprising: about 0.05 weight percent to about 20 weight percent methylcellulose, based on the weight of the dough;about 0.05 weight percent to about 20 weight percent fiber, based on the weight of the dough;about 0.05 to about 20 weight percent functional surfactant,
1. A microwavable dough product comprising: about 0.05 weight percent to about 20 weight percent methylcellulose, based on the weight of the dough;about 0.05 weight percent to about 20 weight percent fiber, based on the weight of the dough;about 0.05 to about 20 weight percent functional surfactant, based upon the weight of the dough; andabout 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, the fiber having a water holding capacity of at least about 100 percent and the methylcellulose, fiber, functional surfactant and hydrocolloid being present in relative amounts effective to provide a microwaved baked bread product with a penetration firmness of 2000 grams of force or less at 15 minutes after microwaving the dough. 2. The microwavable dough of claim 1 wherein the fiber has a water holding capacity of more than 100%. 3. The microwavable dough of claim 1 wherein the fiber is a dietary fiber selected from the group consisting of grain-based fiber, cellulosic fiber, leguminous fiber, fruit fiber, vegetable fiber and mixtures thereof. 4. The microwavable dough of claim 1 wherein the dough includes from 0.05 weight percent to 2.5 weight percent hydrocolloid, based on the weight of the dough. 5. The microwavable dough of claim 1 wherein the hydrocolloid is selected from the group consisting of ionic gums, neutral gums, modified starches, and mixtures thereof. 6. The microwavable dough of claim 1 wherein the dough includes from about 0.1 weight percent to about 10 weight percent methylcellulose, based on the weight of the dough. 7. The microwavable dough of claim 1 wherein the methylcellulose has a viscosity of 10 to 10,000 mPa-s. 8. The microwavable dough of claim 1 wherein the methylcellulose has an activation temperature of 90 F. to 200 F. 9. The microwavable dough of claim 1 wherein the methylcellulose is selected from the group consisting of methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, ethylcellulose, and mixtures thereof. 10. The microwavable dough of claim 1 wherein the dough includes from about 0.1 weight percent to 10 weight percent functional surfactant, based on the weight of the dough. 11. The microwavable dough of claim 1 wherein the functional surfactant is selected from the group consisting of SSL, CSL, DATEM, monoglycerides, mono and diglycerides, ethoxylated monoglycerides, succinylated monoglycerides, polysorbate emulsifiers, sucrose esters, lecithin, modified lecithins, and mixtures thereof. 12. A method for cooking a product in a microwave oven, the method comprising microwaving a dough from frozen to provide a cooked product, the dough including about 0.05 weight percent to about 20 weight percent fiber, based upon the weight of the dough, having a water holding capacity of at least about 100 percent, about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, about 0.05 weight percent to about 20 weight percent methylcellulose, based upon the weight of the dough, and about 0.05 weight percent to about 20 weight percent functional surfactant, based upon the weight of the dough, the methylcellulose fiber, functional surfactant and hydrocolloid being in relative amounts to provide a cooked dough having a firmness of 2000 grams of force or less at 15 minutes after microwaving. 13. The method of claim 12 wherein the dough includes from 0.1 weight percent to 10 weight percent fiber, based on the weight of the dough. 14. The method of claim 12 wherein the fiber has a water holding capacity of more than 100%. 15. The method of claim 12 wherein the fiber is a dietary fiber selected from the group consisting of grain-based fiber, cellulosic fiber, leguminous fiber, fruit fiber, vegetable fiber and mixtures thereof. 16. The method of claim 12 wherein the dough includes from 0.05 weight percent to 2.5 weight percent hydrocolloid, based on the weight of the dough. 17. The method of claim 12 wherein the hydrocolloid is selected from the group consisting of ionic gums, neutral gums, modified starches, and mixtures thereof. 18. The method of claim 12 wherein the dough includes from about 0.1 weight percent to about 10 weight percent methylcellulose, based on the weight of the dough. 19. The method of claim 12 wherein the methylcellulose has a viscosity of 10 to 10,000 mPa-s. 20. The method of claim 12 wherein the methylcellulose has an activation temperature of 90 F. to 200 F. 21. The method of claim 12 wherein the methylcellulose is selected from the group consisting of methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, ethylcellulose, and mixtures thereof. 22. The method of claim 12 wherein the dough includes from about 0.1 weight percent to 10 weight percent functional surfactant, based on the weight of the dough. 23. The method of claim 12 wherein the functional surfactant is selected from the group consisting of SSL, CSL, DATEM, monoglycerides, mono and diglycerides, ethoxylated monoglycerides, succinylated monoglycerides, polysorbate emulsifiers, sucrose esters, lecithin, modified lecithins, and mixtures thereof. 24. A method for producing a microwaveable dough product comprising: blending fiber, methylcellulose, functional surfactant, hydrocolloid and water to form a dough blend, the methylcellulose forming from about 0.05 to about 20 weight percent of the dough, the fiber comprising from about 0.05 to about 20 weight percent of the dough, the functional surfactant comprising from about 0.05 to about 20 weight percent of the dough, and the hydrocolloid comprising from about 0.1 to about 5 weight percent of the dough, and the fiber having a water holding capacity of at least about 100 percent;forming a dough from the dough blend, the fiber, hydrocolloid, methylcellulose, and functional surfactant in relative amounts effective to provide a microwaved cooked bread product having a firmness of 2000 grams of force or less at 15 minutes after microwaving. 25. The method of claim 24 wherein the hydrocolloid is selected from the group consisting of polyvinyl pyrrolidone, carbopols, ethylene oxide polymers, arabic gum, karaya gum, tragacanth gum, agar, alginates, carrageenans, furcellarines, arabino galactanes, guar gum, locust bean gum, psyllium seed gum, tamarind seed gum, xanthan gum and mixtures thereof. 26. The microwavable dough of claim 1 wherein the hydrocolloid is selected from the group consisting of polyvinyl pyrrolidone, carbopols, ethylene oxide polymers, arabic gum, karaya gum, tragacanth gum, agar, alginates, carrageenans, furcellarines, arabino galactanes, guar gum, locust bean gum, psyllium seed gum, tamarind seed gum, xanthan gum and mixtures thereof. 27. The method of claim 12 wherein the hydrocolloid is selected from the group consisting of polyvinyl pyrrolidone, carbopols, ethylene oxide polymers, arabic gum, karaya gum, tragacanth gum, agar, alginates, carrageenans, furcellarines, arabino galactanes, guar gum, locust bean gum, psyllium seed gum, tamarind seed gum, xanthan gum and mixtures thereof. 28. A microwavable dough product comprising: about 0.05 weight percent to about 20 weight percent methylcellulose, based on the weight of the dough;about 0.2 weight percent to about 5 weight percent fiber, based on the weight of the dough;about 0.2 to about 5 weight percent functional surfactant, based upon the weight of the dough; andabout 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, the fiber having a water holding capacity of at least about 100 percent and the methylcellulose, fiber, functional surfactant and hydrocolloid being present in relative amounts effective to provide a microwaved baked bread product with a penetration firmness of 2000 grams of force or less at 15 minutes after microwaving the dough. 29. A method for producing a microwaved product with a dough that includes about 0.2 weight percent to about 5 weight percent fiber, based upon the weight of the dough, having a water holding capacity of at least about 100 percent, about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, about 0.2 weight percent to about 5 weight percent methylcellulose, based upon the weight of the dough, and about 0.2 weight percent to about 5 weight percent functional surfactant, based upon the weight of the dough, the methylcellulose fiber, functional surfactant and hydrocolloid being in relative amounts to provide a cooked dough having a firmness of 2000 grams of force or less at 15 minutes after microwaving, the method comprising microwaving the dough to provide the microwaved cooked product.
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