US4444799A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method and composition for producing soft edible baked products and an edible firm gel for use therein
Assignee: Intercontinental Great Brands LLC
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Filing: 1981-08-18
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Granted: 1984-04-24
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Expires: 2001-08-18
Abstract
Abstract Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.
Inventors
- 👤 Fred Vanderveer
- 👤 Aloysius J. Knipper
- 👤 Robert Straka
- 👤 Alex J. Squicciarini
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 22:22
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/18; A21D13/00; A21D13/80; A21D2/183; A23; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/256; A23L29/30
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
136 words
An edible firm gel composition capable of being ground for producing soft-textured baked products from a dough, said gel composition comprising a firm gel formed from a mixture or blend of: (A) 100 weight parts of an edible viscous liquid; (B) from 0.25 to 4.0 weight parts of an edible gum capable of being set by calcium ions; (C) an effective amount up to 7 weight parts of a humectant-dispersing agent for said edible gum; (D) from 1 to about 4 weight parts of a calcium ion source for setting said gum and (E) an effective amount up to about 3 weight parts of a humectant-dispersing agent for said source of calcium ions; the percentage set forth in subparagraphs B, C, D, and E, being based upon 100 parts by weight of said edible viscous liquid.
Claim 2
Dependent Claim
136 words
An edible firm gel composition capable of being ground for producing soft-textured baked products from a dough, said gel composition comprising a firm gel formed from a mixture or blend of: (A) 100 weight parts of an edible viscous liquid; (B) from 0.25 to 4.0 weight parts of an edible gum capable of being set by calcium ions; (C) an effective amount up to 7 weight parts of a humectant-dispersing agent for said edible gum; (D) from 1 to about 4 weight parts of a calcium ion source for setting said gum and (E) an effective amount up to about 3 weight parts of a humectant-dispersing agent for said source of calcium ions; the percentage set forth in subparagraphs B, C, D, and E, being based upon 100 parts by weight of said edible viscous liquid.
Claim 3
Dependent Claim
16 words
Composition as claimed in claim 1 wherein the edible viscous liquid is a high-fructose corn syrup.
Claim 4
Dependent Claim
44 words
Composition as claimed in claim 2 wherein said edible gum is sodium, potassium or ammonium alginate; said edible humectant-dispersing agent for said gum is glycerine; said edible source of calcium ions is calcium sulfate dihydrate; said humectant-dispersing agent for said source is propylene glycol.
Claim 5
Dependent Claim
38 words
Composition as claimed in claim 1 wherein said edible gum and said source of calcium ions is calcium alginate and said edible humectant-dispersing agent for said source of calcium ions is said edible humectant-dispersing agent for said gum.
Claim 6
Dependent Claim
21 words
Composition as claimed in claim 1 wherein said edible viscous liquid and said edible humectant-dispersing agent for said gum is glycerine.
Claim 7
Dependent Claim
85 words
Composition as claimed in claim 1 wherein, based on 100 weight parts of said edible viscous liquid, the edible gum is present in an amount of about 0.25 to about 4.0 weight parts; the humectant-dispersing agent for said gum is present in the amount of about 0 to 7 or more weight parts; the calcium ion source is present in the amount of 0 to about 4 weight parts; and said humectant-dispersing agent is present in the amount of 0 to about 3 weight parts.
Claim 8
Dependent Claim
84 words
Composition as claimed in claim 3 wherein, based on 100 weight parts of high fructose corn syrup, the edible gum is present in an amount of about 0.25 to about 4; the edible humectant-dispersing agent for said gum is present in an amount of about 2 to about 7 weight parts; the calcium ion source is present in an amount of about 1 to about 4 weight parts; and said humectant-dispersing agent is present in an amount of 0.5 to about 3 weight parts.
Claim 9
Dependent Claim
44 words
Composition as claimed in claim 7 comprising about 100 weight parts of high fructose corn syrup; about 1.25 weight parts of sodium alginate; 3 weight parts of glycerine; about 1.25 weight parts of calcium sulfate dihydrate; and about 1 weight part of propylene glycol.
Claim 10
Dependent Claim
101 words
Method of making the gel composition claimed in claim 1 comprising mixing said edible gum and said humectant-dispersing agent for said gum to form a substantially uniform first blend, mixing said first blend with said edible viscous liquid to form a substantially uniform second blend; mixing said calcium ion source with said humectant-dispersing agent for said source to form a substantially uniform third blend; mixing said second and third blends to form a substantially uniform fourth blend; dividing said fourth blend into portions; and allowing said portions to stand and set into said edible firm gel compositions capable of being ground.
Claim 11
Dependent Claim
22 words
Soft cookie or snack dough composition containing about 2 to about 50 weight percent of the gel composition claimed in claim 1.
Claim 12
Dependent Claim
23 words
Baked products having a moist, soft texture and an extended shelf-life prepared by shaping and baking the dough composition claimed in claim 10.
Claim 13
Dependent Claim
20 words
The dough composition of claim 10, wherein the gel contained in said dough composition is in beadlet or ground form.
Claim 14
Dependent Claim
28 words
The dough composition of claim 10, wherein said gel contained in the dough composition is a mixture of granulated sugar and set gel in the form of beadlets.
Claim 15
Dependent Claim
13 words
The dough composition of claim 13, wherein the beadlets are approximately 1/32" diameter.
Claim 16
Dependent Claim
47 words
A method of making dough for soft-textured baked products comprising: premixing the edible firm gel composition of claim 1 with granulated sugar until beadlets form; adding sweeteners, shortening and water; and mixing until smooth consistency results; and blending in flour and baking powder to form said dough.
Claim 17
Dependent Claim
41 words
A method of making dough for soft-textured baked products comprising: grinding the firm gel composition of claim 1, adding sweeteners, shortening and water: and mixing until a smooth consistency results, and blending in flour and baking powder to form said dough.
Claim 18
Dependent Claim
52 words
A method of making dough for producing soft-textured baked products comprising: grinding the firm gel composition of claim 1, mixing said gel composition with dough ingredients including flour to form a dough of smooth consistency, the amount of said gel composition being about 2 to about 50 weight percent of said dough.
Claim 19
Dependent Claim
59 words
A method of making dough for producing soft-textured baked products comprising: premixing the firm gel composition of claim 1 with granulated sugar until beadlets form, mixing said beadlets gel with dough ingredients including flour to form a dough of smooth consistency, the amount of said beadlets gel composition being about 2 to about 50 weight percent of said dough.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-04-24 | 1987-10-24 | 1988-04-24 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-04-24 | 1991-10-24 | 1992-04-24 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-04-24 | 1995-10-24 | 1996-04-24 | $7700.00 | Window Closed / Lapsed |