Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2000-06-15
2002-05-14
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S601000
Reexamination Certificate
active
06387433
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to a fluid emulsified shortening composition for use in yeast-raised food processing and a process for preparing such a fluid emulsified shortening composition. This invention also relates to yeast-raised food containing such a composition and to processes for the production of this yeast-raised food.
2. Related Art
Shortenings are useful in the preparation of yeast-raised food and bread-making processes. In the production of bread, they are used to soften crumb texture, retard staling and improve loaf volumes. Although plastic shortenings can be used for a variety of baking applications, since fluid shortenings can be transferred and stored as liquids at room temperature and can be pumped and metered to dough mixers, fluid shortenings are preferred over plastic or solid shortenings by commercial bakers. See Tubb, G., “The Use of Liquid Shortening in Bread,”
Proc. Am. Soc. Bakery Engineers
1966:102-106 (1966). Based on cost and convenience factors, it is common industry practice to use a fluid oil shortening in the production of white pan bread.
Dough conditioners, dough strengtheners, crumb softeners and emulsifiers are all terms describing ingredients used in the preparation of yeast-raised food to aid in production and/or improve certain quality factors. These ingredients interact with flour protein and are added to yeast-raised food to improve the dough's gas retention properties, to increase loaf volume, symmetry, texture and grain and/or to retard the rate of crumb firming or staling. When these terms are used to classify an ingredient, the term usually represents the predominant function of the ingredient, and not necessarily its only function. See Newbold, M., “Crumb Softeners and Dough Conditioners,”
Bakers Digest
50:37-40 (1976); Dubois, D. K., “Dough Strengtheners & Crumb Softeners: I. Definition & Classification,”
AIB Technical Bulletin,
Vol. I, Issue 4 (April, 1979); Dubois, D. K., “Dough Strengtheners & Crumb Softeners: II. Products, Types & Functions,”
AIB Technical Bulletin,
Vol. 1, Issue 5 (May, 1979).
Sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL) and diacetic tartaric acid esters of monoglycerides (DATEMS) are the most effective commercial dough conditioners emulsifiers. They are solid at room temperature and are used in powder or bead form. See, Flack, E. A. and Krog., N., “The Functions and Applications of Some Emulsifying Agents Commonly Used in Europe,”
Binsted's Food Trade Review
40:27-33 (1970).
Lecithins are also used as dough conditioners and are commercially available in fluid forms that can be easily pumped. In the production of bread, they can improve the dryness and extensibility of doughs, the shortening ability of fat, and also the volume, symmetry and shelf-life of the end product. See Aust, K., “Applications of Lecithin in Bakery Foods,”
AIB Technical Bulletin,
Vol. XV, Issue 12 (December, 1993).
Highly saturated distilled monoglycerides are the most effective commercial stale retarding emulsifiers. These crumb softening emulsifiers are added to bread to complex with starch to soften the crumb and retard staling due to starch retrogradation during storage. See Krog, N., “Dynamic and Unique Monoglycerides,”
Cereals Foods World
24:10-11 (1979). Since the highly saturated monoglycerides are solid at room temperature, they are used in a powder or a bead form.
U.S. Pat. Nos. 3,914,452 and 3,943,259 (Norris; SCM Corporation) disclose a stabilized fluid shortening having beta-fat crystals dispersed in liquid vegetable oil and comprising 4 to 14 weight parts of soft mono- and diglycerides derived from vegetable oil and having an Iodine Value (IV) of at least about 40; 2 to 8 weight parts of ester emulsifiers selected from ethoxylated monoglyceride, ethoxylated sorbitan, ethoxylated mannitans, ethoxylated monooleates, sodium stearoyl-1-lactylate, calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate, ethoxylated triglycerol monostearate, and succinylated monoglyceride; 2 to 8 weight parts of solid stearine; and about 40 to 100 weight parts of liquid vegetable oil. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.
U.S. Pat. No. 4,137,338 (Gawrilow; SCM Corporation) discloses a temperature stable fluid food emulsifier concentrate for yeast-raised products consisting essentially of a normally liquid partial glycerol ester food emulsifier vehicle in which an ethoxylated fatty acid ester is stably dispersed and a solid phase beta-crystalline food emulsifier component. The concentrate is mechanically dispersible into a comestible mixture for emulsification, and the proportions of ingredients are about 10% to about 70% liquid partial glycerol ester, about 15% to about 72% ethoxylated fatty acid ester and about 4% to about 54% solid phase beta-crystalline food emulsifier.
U.S. Pat. No. 4,226,894 (Gawrilow; SCM Corporation) discloses a temperature stable fluid shortening for yeast-raised products consisting essentially of an emulsifier concentrate comprising a normally liquid or soft partial glycerol ester emulsifier having an IV in the range of about 40-150, an ethoxylated fatty acid emulsifier, a solid beta-phase crystalline food emulsifier, and optionally soybean stearine in the proportions of about 4-10 parts glycerol ester, about 2-8 parts ethoxylated fatty acid ester, about 2-8 parts crystalline food emulsifier, and about 0-3 parts stearine; a liquid vegetable oil in the proportion of about 40-70 weight parts vegetable oil to about 8-29 parts emulsifier concentrate; and water which is emulsified with the oil and emulsifier concentrate in the proportion of about 45-75% water to about 25-55% lipoidal materials.
U.S. Pat. No. 4,234,606 (Gawrilow; SCM Corporation) discloses a stabilized fluid shortening for use in baking comprising about 4 to 10 weight parts of soft or hard mono- and diglycerides, about 2 to 8 weight parts of ethoxylated fatty acid ester emulsifier, about 2 to 8 weight parts of solid beta-phase crystalline food emulsifier selected from the group consisting of an alkali or alkaline earth metal salt of an acyl lactylate and a succinylated mono- and diglyceride, about 0 to 3 weight parts solid stearine, and about 40 to about 70 weight parts of liquid vegetable oil, wherein the fluid shortening is in a stabilized dispersion.
U.S. Pat. No. 4,335,157 (Varvil; SCM Corporation) discloses a stabilized fluid shortening having beta-fat crystals dispersed in liquid vegetable oil which comprises about 4 to about 10 weight parts of a soft or hard mono- and diglyceride, about 2 to about 8 weight parts of fatty acid esters of polyglycerol, about 2 to about 8 weight parts of a solid beta-phase fine crystalline food emulsifier component, and about 40 to about 100 weight parts of liquid vegetable oil.
U.S. Pat. No. 4,889,740 (Price; Beatrice/Hunt-Wesson, Inc.) discloses a pourable shortening comprising a suspension of solid fatty glyceride particles having a melting point greater than about 100° F. in a liquid glyceride oil having an IV from about 90 to about 130. The solid fatty glyceride particles have a maximum particle size of less than or equal to about 70 microns with at least 90% of the particles having a particle size less than about 45 microns and at least 80% having a particle size less than 30 microns, and at least 80% of the fatty glyceride particles are in the beta crystal phase. The pourable shortening has a total solids content ranging from about 2% to about 18% by weight, a viscosity from about 200 cps to about 25,000 cps, and is pumpable at ambient temperature after storage over the temperature range from about 0° F. to about 100° F. without undergoing separation or permanent loss of fluidity.
U.S. Pat. No. 5,211,981 (Purves et al.; The Procter & Gamble Company) discloses a process for making a liquid pourable shortening comprising preparing a melted base oil containing between about 96% and 100% melted partially hydrogenated edible oil having an
Archer-Daniels-Midland Company
Paden Carolyn
Sterne Kessler Goldstein & Fox PLLC
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