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1. 发明授权

US5204132A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
公开(公告)号：US5204132A
公开(公告)日：1993-04-20
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.

2. 发明授权

US4828853A Leavener-containing dough compositions bakeable to a moist matrix 失效
标题翻译：含有发酵剂的生面团组合物可湿润基质
公开(公告)号：US4828853A
公开(公告)日：1989-05-09
申请号：US6254
申请日：1987-01-12
申请人： Lori J. Banks , Robert R. Thulin , Robert E. Ross , Walter E. Schaeder
发明人： Lori J. Banks , Robert R. Thulin , Robert E. Ross , Walter E. Schaeder
IPC分类号： A21D2/02
CPC分类号： A21D2/02
摘要： The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.
摘要翻译：本申请中公开的发明涉及含有发芽剂的生面团组合物，制备这种组合物的方法和由其制备的具有储存稳定的软和塑料碎屑基质的焙烤组合物。所述组合物包含可与耐热织构织物混合的面粉基面团，其与热活化的膨松剂混合，当所述面团在烘焙期间达到膨松剂的活化温度时释放出有效量的发酵气体。发酵剂的活化温度使得发酵剂在面团的烘烤期间的阶段释放有效量的发酵气体，在该阶段，面团的成分被组装形成碎屑基质。

3. 发明授权

US5223292A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
标题翻译：用于制作稳定的柔软或耐嚼饼干的方法和面团组合物
公开(公告)号：US5223292A
公开(公告)日：1993-06-29
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0038
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.
摘要翻译：在整个饼干中具有延长的货架稳定的柔软或耐嚼纹理的饼干通过共挤出可粘贴到柔软或耐嚼纹理的内部粘附饼干面团和可烘烤成柔软或耐嚼纹理的外部非粘合饼干面团来制备。内部面团包括一种液体保湿剂，其量足以赋予烤制的外部曲奇饼面团上的保持稳定的柔软或耐嚼纹理，超过通过将外部面团单独烘烤到可以达到的同样稳定的柔软或耐嚼纹理水分含量。将共挤出物切成片，以将内部的曲奇饼面团引入，并且将这些碎片烘烤至至少约6重量％的饼干的含水量。外部非贴壁的曲奇饼面团在可烘烤到柔软的耐嚼质地的同时，具有足够的内聚力和坚固度，从而使共挤出物可以大规模成型为饼干面团片。使用非粘附的曲奇饼面团来吸收粘附填料面团，避免了粘贴在饼干面团上的饼干面团加入烘箱和饼干面团切割设备。

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