Shortening particle compositions and dough products made therefrom
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23D-009/013
A23D-009/04
A23D-009/05
A21D-002/16
A21D-010/00
A23D-009/00
출원번호
US-0686301
(2015-04-14)
등록번호
US-9814250
(2017-11-14)
발명자
/ 주소
Erickson, Braden J.
Seibold, Jon D.
Oppenheimer, Alan A.
출원인 / 주소
General Mills, Inc.
대리인 / 주소
Crimmins, Esq., John L.
인용정보
피인용 횟수 :
0인용 특허 :
35
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▼
1. 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, the shortening particles comprising a shortening composition including: (i) an interesterified base oil including i
1. 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, the shortening particles comprising a shortening composition including: (i) an interesterified base oil including interesterified soybean oil, interesterified canola oil, or a combination thereof having a Mettler Drop Point (MDP) of 47.5° C. to 51.5° C.; and(ii) a hardstock fat comprising hydrogenated soy oil, hydrogenated canola oil, or a combination thereof, the hardstock fat having an iodine value (I.V.) of 5 or less and a MDP of 65° C. to 70° C.,wherein the shortening composition has less than 3% by weight trans fatty acids, an MDP of about 54° C. to about 62° C., and has a Solid Fat Content (SFC) profile that fits the equation: y=mx+b, where: y is SFC in % solids;m is an SFC profile slope that 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 temperature in ° C.; andb is a y-intercept. 2. The dough product of claim 1, wherein the dough product is laminated. 3. The dough product of claim 1, wherein the dough product is a biscuit, pizza crust, pot pie crust, or cinnamon roll. 4. The dough product of claim 1, wherein the dough product is developed or undeveloped. 5. The dough product of claim 1, wherein the dough product comprises from 7 to 20 weight percent shortening particles. 6. The dough product of claim 1, wherein the dough product comprises from 10 to 15 weight percent shortening particles. 7. The dough product of claim 1, wherein the interesterified base oil is interesterified soybean oil, and the hardstock is fully-hydrogenated soybean oil. 8. The dough product of claim 1, wherein b ranges from about 40 to about 74 (% solids). 9. The dough product of claim 1, wherein the shortening composition includes about 4% to about 25% by weight of the hardstock fat. 10. The dough product of claim 1, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. 11. The dough product of claim 1, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids. 12. A dry mix for a batter or dough composition comprising a shortening particle composition, the shortening particle composition comprising a shortening composition including: (i) an interesterified base oil; and (ii) a hardstock fat;wherein the shortening composition has less than 3% by weight trans fatty acids, an MDP of about 54° C. to about 62° C., and an SFC profile that fits the equation: y=mx+b, where:y is SFC in % solids;m is an SFC profile 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.;x is temperature in ° C.; andb is a y-intercept. 13. The dry mix of claim 12, wherein b ranges from about 40 to about 74 (% solids). 14. The dry mix of claim 12, wherein the SFC profile has an x-intercept of from about 42° C. to about 84° C. 15. The dry mix of claim 12, wherein the hardstock fat and the interesterified base oil comprise one or more non-tropical oil. 16. The dry mix of claim 15, wherein the interesterified base oil comprises interesterified soy oil, interesterified canola oil, or a combination thereof, and the hardstock fat comprises hydrogenated soybean oil, hydrogenated canola oil, or a combination thereof. 17. The dry mix of claim 16, wherein the hardstock fat comprises fully-hydrogenated soybean oil, fully-hydrogenated canola oil, or a combination thereof. 18. The dry mix of claim 15, wherein the interesterified base oil has an MDP of 47.5° C. to 51.5° C., and the hardstock fat has an I.V. of 5 or less and an MDP of 65° C. to 70° C. 19. The dry mix of claim 12, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. 20. The dry mix of claim 12, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids.
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