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 Title: |
US4624856:
Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
[ Derwent Title ]
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| Country: |
US United States of America
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| Inventor: |
Vanderveer, Fred; Mahwah, NJ
Knipper, Aloysius; Ringwood, NJ
Straka, Robert; Pequannock, NJ
Squicciarini, Alex J.; Fair Lawn, NJ
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| Assignee: |
Nabisco Brands, Inc., Parsippany, NJ
other patents from NABISCO, INC. (390920) (approx. 589)
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| Published / Filed: |
1986-11-25
/ 1985-03-15
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| Application Number: |
US1985000712206
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| IPC Code: |
Advanced:
A21D 2/18;
A21D 13/08;
A23L 1/0532;
A23L 1/09;
Core:
A21D 2/00;
A21D 13/00;
A23L 1/052;
more...
IPC-7:
A21D 10/00;
A23L 1/04;
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| U.S. Class: |
Current:
426/549;
426/331;
426/573;
426/575;
426/653;
426/658;
Original:
426/549;
426/573;
426/575;
426/653;
426/658;
426/331;
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| Field of Search: |
426/549,573,575,331,321,560,555,653,658
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| Priority Number: |
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| Abstract: |
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.
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| Attorney, Agent or Firm: |
Kornutik, Richard ;
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| Primary / Asst. Examiners: |
Jones, Raymond N.; King, Elizabeth A.
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| Maintenance Status: |
E2 Expired Check current status
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| INPADOC Legal Status: |
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Family Legal Status Report
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| Parent Case: |
RELATED APPLICATIONS
This application is a continuation of U.S. application Ser. No. 580,365, filed Feb. 15, 1984, now abandoned, which in turn is a continuation-in-part of U.S. Ser. No. 293,924, filed Aug. 18, 1981, now U.S. Pat. No. 4,444,799.
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| Designated Country: |
BE DE FR GB IT
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| Family: |
Show 38 known family members
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First Claim:
Show all 41 claims |
What is claimed is:
1. A method for making an edible firm gel composition capable of being ground for producing soft-textured baked products from a dough, comprising mixing:
- (a) an edible viscous liquid;
- (b) from about 0.25 to about 4 parts by weight of an edible gum capable of being set by calcium ions, and
- (c) from about 0.1 to about 4 parts by weight of a calcium ion source for setting said gum,
said parts by weight being based upon 100 parts by weight of said edible viscous liquid, said mixing being under mixing conditions to substantially avoid the initial formation of lumps and to form a substantially homogeneous, lump-free blend.
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| Background / Summary: |
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| Drawing Descriptions: |
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| Description: |
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| Forward References: |
Show 36 U.S. patent(s) that reference this one
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