US4774099A
Expired / Lapsed
US
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Process for making brownies containing cellulosic fiber
Assignee: RALPH C HAGEN (USA) CORP 50 HAMPDEN ROAD MANSFIELD MASSACHUSETTS A CORP OF MASSACHUSETTS
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Filing: 1986-05-30
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Granted: 1988-09-27
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Expires: 2006-05-30
Abstract
Abstract The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.
Inventors
- 👤 Robert D. Feeney
- 👤 Robert L. Prosise
- 👤 Joseph McGrady
- 👤 Raymond L. Niehoff
- 👤 David A. Volker
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 06:52
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/002; A21D10/005; A21D2/00; A21D2/08; A21D2/14; A21D2/18; A21D2/188; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 46
Claim 1
Independent Claim
212 words
A method for preparing a dry mix for baked goods selected from a group consisting of brownies, bar cookies, and chewy granola or snack bars, having a final moisture content of about 5% to about 20%, the mix comprising: (i) from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber; (ii) from about 45% to about 65% sugar; (iii) from about 15% to about 35% flour; (iv) from about 3% to about 18% shortening; (v) from about 0% to about 12% cocoa; (vi) from about 0% to about 4% starch; (vii) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; said method comprising: (a) passing at least about 50% of the cellulosic fiber and at least about 25% of the sugar through a multi-impact mill to form a co-milled mixture, said mill causing a size reduction and co-action of the sugar and fiber particles by impact of particles with hard surfaces and/or with each other without the use of metal to metal contact or liquid suspensions; and then (b) admixing the remaining dry mix ingredients with the co-milled sugar and fiber.
Claim 2
Independent Claim
212 words
A method for preparing a dry mix for baked goods selected from a group consisting of brownies, bar cookies, and chewy granola or snack bars, having a final moisture content of about 5% to about 20%, the mix comprising: (i) from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber; (ii) from about 45% to about 65% sugar; (iii) from about 15% to about 35% flour; (iv) from about 3% to about 18% shortening; (v) from about 0% to about 12% cocoa; (vi) from about 0% to about 4% starch; (vii) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; said method comprising: (a) passing at least about 50% of the cellulosic fiber and at least about 25% of the sugar through a multi-impact mill to form a co-milled mixture, said mill causing a size reduction and co-action of the sugar and fiber particles by impact of particles with hard surfaces and/or with each other without the use of metal to metal contact or liquid suspensions; and then (b) admixing the remaining dry mix ingredients with the co-milled sugar and fiber.
Claim 3
Dependent Claim
19 words
A method according to claim 1 wherein the dry mix comprises from about 0.2% to about 4% cellulosic fiber.
Claim 4
Dependent Claim
44 words
A method according to claim 1 wherein the cellulosic fiber of the dry mix is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, citrus pulp and vesicle solids, apples, apricots, and watermelon rinds, and mixtures thereof.
Claim 5
Dependent Claim
34 words
A method according to claim 3 wherein the cellulosic fiber of the dry mix is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, and mixtures thereof.
Claim 6
Dependent Claim
18 words
A method according to claim 3 wherein the dry mix comprises from about 0.1% to about 4% fiber.
Claim 7
Dependent Claim
18 words
A method according to claim 5 wherein the dry mix comprises from about 0.2% to about 2% fiber.
Claim 8
Dependent Claim
29 words
A method according to claim 1 wherein the cellulosic fiber of the dry mix has an absorbency between about 8 g water/g fiber and about 15 g water/g fiber.
Claim 9
Dependent Claim
24 words
A method according to claim 1 wherein the baked goods comprise brownies and the dry mix comprises from about 2% to about 12% cocoa.
Claim 10
Dependent Claim
36 words
A method according to claim 1 wherein the cellulosic fiber of the dry mix has a particle size such that at least about 80% of the fiber particles have a diameter less than about 300 microns.
Claim 11
Dependent Claim
42 words
A method according to claim 1 wherein at least about 50% of the fiber has been co-milled in a multi-impact mill with at least about 25% of the sugar and wherein the product comprises combined fiber-sugar particles along with size-reduced fiber particles.
Claim 12
Independent Claim
242 words
A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising: (a) first making a dry mix comprising: (i) from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber; (ii) from about 45% to about 65% sugar; (iii) from about 15% to about 35% flour; (iv) from about 3% to about 18% shortening; (v) from about 0% to about 12% cocoa; (vi) from about 0% to about 4% starch; (vii) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; by passing at least about 50% of the cellulosic fiber and at least about 25% of the sugar through a multi-impact mill to form a co-milled mixture, said mill causing a size reduction and co-action of the sugar and fiber particles by impact of particles with hard surfaces and/or with each other without the use of metal to metal contact or liquid suspensions; and next admixing the remaining dry mix ingredients with the co-milled sugar and fiber; and then (b) combining from about 65% to about 88% of the resulting dry mix of (a) with (i) from about 0.5% to about 6% egg solids; (ii) from about 0% to about 15% oil; and (iii) from about 10% to about 25% water.
Claim 13
Independent Claim
242 words
A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising: (a) first making a dry mix comprising: (i) from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber; (ii) from about 45% to about 65% sugar; (iii) from about 15% to about 35% flour; (iv) from about 3% to about 18% shortening; (v) from about 0% to about 12% cocoa; (vi) from about 0% to about 4% starch; (vii) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; by passing at least about 50% of the cellulosic fiber and at least about 25% of the sugar through a multi-impact mill to form a co-milled mixture, said mill causing a size reduction and co-action of the sugar and fiber particles by impact of particles with hard surfaces and/or with each other without the use of metal to metal contact or liquid suspensions; and next admixing the remaining dry mix ingredients with the co-milled sugar and fiber; and then (b) combining from about 65% to about 88% of the resulting dry mix of (a) with (i) from about 0.5% to about 6% egg solids; (ii) from about 0% to about 15% oil; and (iii) from about 10% to about 25% water.
Claim 14
Dependent Claim
22 words
A method according to claim 11 wherein the dry mix of Step (a) consists of about 0.2% to about 4% cellulosic fiber.
Claim 15
Dependent Claim
43 words
A method according to claim 11 wherein the cellulosic fiber of Step (a)(i) is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, citrus pulp and vesicle solids, apples, apricots, and watermelon rinds, and mixtures thereof.
Claim 16
Dependent Claim
33 words
A method according to claim 13 wherein the cellulosic fiber of Step (a)(i) is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, and mixtures thereof.
Claim 17
Dependent Claim
22 words
A method according to claim 13 wherein the dry mix of Step (a) consists of from about 0.2% to about 4% fiber.
Claim 18
Dependent Claim
22 words
A method according to claim 15 wherein the dry mix of Step (a) consists of from about 0.2% to about 2% fiber.
Claim 19
Dependent Claim
28 words
A method according to claim 11 wherein the cellulosic fiber of Step (a)(i) has an absorbency of about 8 g water/g fiber and about 15 g water/g fiber.
Claim 20
Dependent Claim
27 words
A method according to claim 11 wherein the baked goods comprise brownies and the dry mix of Step (a) comprises from about 2% to about 12% cocoa.
Claim 21
Dependent Claim
35 words
A method according to claim 11 wherein the cellulosic fiber of Step (a)(i) has a particle size such that at least about 80% of the fiber particles have a diameter less than about 300 microns.
Claim 22
Dependent Claim
48 words
A method according to claim 11 wherein at least about 50% of the fiber of Step (a)(i) has been co-milled in a multi-impact mill with at least about 25% of the sugar in Step (a)(ii), and wherein the product comprises combined fiber-sugar particles along with size-reduced fiber particles.
Claim 23
Dependent Claim
49 words
A method according to claim 11 wherein from about 68% to about 85% of the dry mix of Step (a) is mixed with (i) from about 1% to about 4% egg solids; (ii) from about 2% to about 10% oil; and (iii) from about 12% to about 22% water.
Claim 24
Independent Claim
175 words
A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising: (a) first prehydrating from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber with from about 10% to about 25% water; and then (b) making a dry mix comprising: (i) from about 45% to about 65% sugar; (ii) from about 15% to about 35% flour; (iii) from about 3% to about 18% shortening; (iv) from about 0% to about 12% cocoa; (v) from about 0% to about 4% starch; (vi) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; and then (c) mixing the prehydrated fiber of Step (a) with from about 65% to about 88% of the dry mix of Step (b) with (i) from about 0.5% to about 6% egg solids; and (ii) from about 0% to about 15% oil.
Claim 25
Independent Claim
175 words
A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising: (a) first prehydrating from about 0.1% to about 10% cellulosic fiber having an absorbency between about 2 g water/g fiber and about 25 g water/g fiber with from about 10% to about 25% water; and then (b) making a dry mix comprising: (i) from about 45% to about 65% sugar; (ii) from about 15% to about 35% flour; (iii) from about 3% to about 18% shortening; (iv) from about 0% to about 12% cocoa; (v) from about 0% to about 4% starch; (vi) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; and then (c) mixing the prehydrated fiber of Step (a) with from about 65% to about 88% of the dry mix of Step (b) with (i) from about 0.5% to about 6% egg solids; and (ii) from about 0% to about 15% oil.
Claim 26
Dependent Claim
28 words
A method according to claim 22 where in Step (a) from about 0.2% to about 4% cellulosic fiber is prehydrated with from about 10% to about 25% water.
Claim 27
Dependent Claim
43 words
A method according to claim 22 wherein the cellulosic fiber of Step (a) is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, citrus pulp and vesicle solids, apples, apricots, and watermelon rinds, and mixtures thereof.
Claim 28
Dependent Claim
33 words
A method according to claim 24 wherein the cellulosic fiber of Step (a) is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, and mixtures thereof.
Claim 29
Dependent Claim
27 words
A method according to claim 24 where in Step (a) from about 0.1% to about 4% fiber is prehydrated with from about 10% to about 25% water.
Claim 30
Dependent Claim
27 words
A method according to claim 26 where in Step (a) from about 0.2% to about 2% fiber is prehydrated with from about 10% to about 25% water.
Claim 31
Dependent Claim
28 words
A method according to claim 22 wherein the cellulosic fiber of Step (a) has an absorbency of about 8 g water/g fiber and about 15 g water/g fiber.
Claim 32
Dependent Claim
27 words
A method according to claim 23 wherein the baked goods comprise brownies and the dry mix of Step (b) comprises from about 2% to about 12% cocoa.
Claim 33
Dependent Claim
35 words
A method according to claim 23 wherein the cellulosic fiber of Step (a) has a particle size such that at least about 80% of the fiber particles have a diameter less than about 300 microns.
Claim 34
Dependent Claim
59 words
A method according to claim 22 wherein the fiber of Step (a) is prehydrated with from about 12% to about 22% water and is then mixed with (i) from about 68% to about 85% of the dry mix of Step (b); (ii) from about 1% to about 4% egg solids; and (iii) from about 2% to about 10% oil.
Claim 35
Independent Claim
184 words
A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising: (a) first prehydrating from about 0.1% to about 10% cellulosic fiber having an absorbency between 2 g water/g fiber and about 25 g water/g fiber with from about 3% to about 40% of an intermediate moisture medium; (b) making a dry mix comprising: (i) from about 45% to about 65% sugar; (ii) from about 15% to about 35% flour; (iii) from about 3% to about 18% shortening; (iv) from about 0% to about 12% cocoa; (v) from about 0% to about 4% starch; (vi) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; and then (c) mixing the prehydrated fiber of Step (a) with from about 33% to about 86% of the dry mix of Step (b) and with (i) from about 0.5% to about 6% egg solids; (ii) from about 0% to about 15% oil; (iii) from about 0% to about 24% water.
Claim 36
Independent Claim
184 words
A method for preparing a batter for baked goods having a moisture content of about 5% to about 20%, the method comprising: (a) first prehydrating from about 0.1% to about 10% cellulosic fiber having an absorbency between 2 g water/g fiber and about 25 g water/g fiber with from about 3% to about 40% of an intermediate moisture medium; (b) making a dry mix comprising: (i) from about 45% to about 65% sugar; (ii) from about 15% to about 35% flour; (iii) from about 3% to about 18% shortening; (iv) from about 0% to about 12% cocoa; (v) from about 0% to about 4% starch; (vi) the balance being conventional additives selected from the group consisting of leavening agents, flavors, colors, nutrients, antioxidants, antimicrobial agents, flavor chips, nuts, fruit pieces, and mixtures thereof; and then (c) mixing the prehydrated fiber of Step (a) with from about 33% to about 86% of the dry mix of Step (b) and with (i) from about 0.5% to about 6% egg solids; (ii) from about 0% to about 15% oil; (iii) from about 0% to about 24% water.
Claim 37
Dependent Claim
31 words
A method according to claim 32 where in Step (a) from about 0.2% to about 4% cellulosic fiber is prehydrated with from about 3% to about 40%of an intermediate moisture medium.
Claim 38
Dependent Claim
43 words
A method according to claim 32 wherein the cellulosic fiber of Step (a) is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, citrus pulp and vesicle solids, apples, apricots, and watermelon rinds, and mixtures thereof.
Claim 39
Dependent Claim
30 words
A method according to claim 34 wherein the cellulosic fiber is selected from the group consisting of citrus whole peel fiber, citrus albedo fiber, sugar beet pulp, and mixtures thereof.
Claim 40
Dependent Claim
32 words
A method according to claim 34 where in Step (a) from about 0.1% to about 4.0% cellulosic fiber is prehydrated with from about 3% to about 40% of an intermediate moisture medium.
Claim 41
Dependent Claim
32 words
A method according to claim 36 where in Step (a) from about 0.2% to about 2% cellulosic fiber is prehydrated with from about 3% to about 40% of an intermediate moisture medium.
Claim 42
Dependent Claim
28 words
A method according to claim 32 wherein the cellulosic fiber of Step (a) has an absorbency of about 8 g water/g fiber and about 15 g water/g fiber.
Claim 43
Dependent Claim
27 words
A method according to claim 32 wherein the baked goods comprise brownies and the dry mix of Step (b) comprises from about 2% to about 12% cocoa.
Claim 44
Dependent Claim
36 words
A method according to claim 32 wherein the cellulosic fiber of Step (a) has a particle size such that at least about 80% of the fiber particles have a diameter of less than about 300 microns.
Claim 45
Dependent Claim
30 words
A method according to claim 32 wherein the intermediate moisture medium of Step (a) is selected from the group consisting of corn syrup and invert sugar syrup, and mixtures thereof.
Claim 46
Dependent Claim
69 words
A method according to claim 32 wherein the fiber of Step (a) is prehydrated with from about 3% to about 17% intermediate moisture medium and is then mixed with (i) from about 56% to about 83% of the dry mix of Step (b); (ii) from about 1% to about 4% egg solids; (iii) from about 2% to about 10% oil; and (iv) from about 7% to about 21% water.
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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) | 1991-09-27 | 1992-03-28 | 1992-09-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1995-09-27 | 1996-03-28 | 1996-09-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1999-09-27 | 2000-03-28 | 2000-09-27 | $7700.00 | Window Closed / Lapsed |