Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
2001-01-04
2003-08-19
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S283000, C426S516000, C426S559000
Reexamination Certificate
active
06607763
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention relates to an extrusion process for the formation of leavened dough products. The invention further relates to leavened dough products with improved characteristics.
Businesses involved in commercial food production and distribution generally must use efficient production processes to provide food at a reasonable cost. In addition, these businesses consider the food characteristics such that the food is desirable to a significant number of consumers. While consumers desire food with appealing taste and texture, they also demand food products that are simple and fast to prepare.
Extrusion processes for the formation of food products offer an efficient and cost effective approach for the formation of both cooked (hot extrusion) and raw (cold extrusion) food products. Raw extruded food products may be subsequently cooked following extrusion. Traditional products produced by cold extrusion include, for example, pasta. Extrusion processes, however, necessarily have certain characteristics that suggest the types of products that can be effectively produced by way of extrusion. In particular, extrusion processes push the ingredients, often under significant pressure, while moving the food product up to and through a die. Thus, extrusion processes are particularly suitable for the processing of dense products. Because of high pressures in the extrusion process, extrusion generally is not suitable for the production of less dense, breadier doughs. These products generally are most successfully prepared by conventional cooking approaches such as boiling, baking and frying.
With respect to approaches for preparing food, microwave reheating is an approach that is desirable to consumers because of its speed and convenience. However, reheating of products in a microwave oven can result in alteration of the texture of the product relative to the texture produced by conventional cooking and heating approaches. In particular, dough products generally experience altered texture upon microwave reheating.
SUMMARY OF THE INVENTION
In a first aspect, the invention pertains to a method of forming a leavened dough product comprising extruding a mixture including flour, water and chemical leavener, the chemical leavener comprising a leavening acid and a salt having an anion selected from the group consisting of carbonate and bicarbonate, the extrusion temperature being less than about 145° F. (62.8° C.), the chemical leavener releasing sufficient carbon dioxide from the formation of the mixture through the extrusion to decrease the density of the extruded dough by at least about 5 percent relative to the corresponding extruded dough without the chemical leavener.
In a further aspect, the invention pertains to a method of forming a leavened dough product comprising extruding a mixture comprising flour, water and chemical leavener, the leavener comprising a leavening acid and a salt having an anion selected from the group consisting of carbonate and bicarbonate, the extrusion temperature being less than about 145° F. (62.8° C.), the extruded uncooked dough having a density less than about 1.12 g/cc.
In another aspect, the invention pertains to a method of forming a leavened dough product, the method comprising:
forming a mixture comprising flour and a chemical leavener, the leavener comprising a leavening acid and a salt having an anion selected from the group consisting of carbonate and bicarbonate;
combining the mixture with an aqueous liquid to form a premix; and
extruding the premix to form a dough product.
In addition, the invention pertains to a fried filled food product comprising a filling having a water activity greater than about 0.9, the food product having a dough around the filling with an inner, dense high moisture layer that extends through no more than about 25 percent of the thickness of the cooked dough.
In a further aspect, the invention pertains to a cooked filled dough product which is capable of withstanding reheating in a microwave oven without the cooked dough portion significantly changing its texture, wherein the cooked dough portion of the dough product comprises a by product of a leavening acid and a soda. Unleavened extruded dough products upon microwave reheating become tougher and chewier and have a more leathery texture.
Moreover, the invention pertains to a cooked filled dough product wherein the filling has a water activity greater than about 0.9, the cooked filled dough product being capable of withstanding a freeze thaw cycle without exhibiting a significant change in its texture. After a freeze thaw cycle, unleavened extruded filled dough products lose rigidity and structural integrity, and become soggy.
REFERENCES:
patent: 3554762 (1971-01-01), Craig et al.
patent: 3615679 (1971-10-01), Tangel et al.
patent: 3830948 (1974-08-01), Fischer
patent: 3922353 (1975-11-01), Bernotavicz
patent: 4388335 (1983-06-01), Schiffmann et al.
patent: 4469711 (1984-09-01), Seltzer
patent: 4495214 (1985-01-01), Seltzer et al.
patent: 4721622 (1988-01-01), Kingham et al.
patent: 4741907 (1988-05-01), Furuhashi
patent: 4948602 (1990-08-01), Boehm et al.
patent: 4966782 (1990-10-01), Heidolph et al.
patent: 5015488 (1991-05-01), Van Lengerich et al.
patent: 5015489 (1991-05-01), Van Lengerich et al.
patent: 5015490 (1991-05-01), Van Lengerich et al.
patent: 5030468 (1991-07-01), Van Lengerich et al.
patent: 5035904 (1991-07-01), Huang et al.
patent: 5059433 (1991-10-01), Lee et al.
patent: 5071668 (1991-12-01), Van Lengerich et al.
patent: 5077074 (1991-12-01), Van Lengerich
patent: 5120559 (1992-06-01), Rizvi et al.
patent: 5194271 (1993-03-01), Yasosky
patent: 5225226 (1993-07-01), Thomas et al.
patent: 5385746 (1995-01-01), De Almeida
patent: 5409724 (1995-04-01), Heidolph et al.
patent: 5417992 (1995-05-01), Rizvi et al.
patent: 5520937 (1996-05-01), Yasosky et al.
patent: 5750170 (1998-05-01), Daouse et al.
patent: 5773068 (1998-06-01), Heidolph et al.
patent: 5897895 (1999-04-01), Bongiovanni
patent: 5976586 (1999-11-01), Feller
patent: 6180151 (2001-01-01), Geng et al.
patent: 6299916 (2001-10-01), Dally et al.
patent: 0 826 306 (1998-03-01), None
patent: 2 118 016 (1983-10-01), None
patent: WO 97/25880 (1997-07-01), None
patent: WO 98/05214 (1998-02-01), None
patent: WO 99/02039 (1999-01-01), None
Junge, R. C. et al. 1983. Effect of Surfactants on air incorporation in dough and the crumb grain of bread. Cereal Chemistry (1981) 58(4) 338-342.*
Banwart, 1981. Basic Food Microbiology. AVI Publishing Co. , Westport, CT, p. 78-83, 380.*
Jay, 1978. Modern Food Microbiology, 2ndedition. D. Van Nostrand Co., New York, p. 34, 239-245.*
Chung, 1992. Bakery Processes, Chemical Leavening Agents, Kirk-Othmer Encyclopedia of Chemical Technology. John Wiley & Sons, Inc. online article posted Dec. 4, 2000, p. 1-5. www.mrw.interscience.wiley.com/kirk/articles/chemchun.a01/sect14.html.
Geng Qinghuang
Hayes-Jacobson Susan M.
Kagan Binder PLLC
Paden Carolyn
The Pillsbury Company
LandOfFree
Leavened dough extrusion does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Leavened dough extrusion, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Leavened dough extrusion will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3095585