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US5133984A
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Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
Assignee: Entenmanns Inc
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Filing: 1990-06-15
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Granted: 1992-07-28
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Expires: 2010-06-15
Abstract
Abstract Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.
Inventors
- 👤 Gregory B. Murphy
- 👤 William J. Entenmann
- 👤 Kevin W. Lang
- 👤 Barry N. Frake
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 12:43
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/346; A21; A21D; A21D13/00; A21D13/02; A21D2/00; A21D2/08; A21D2/14; A21D2/18; A21D2/24; A21D2/26; A21D2/36; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/076; A23C19/0765; A23G9/00; A23G9/52; A23J; A23J3/00; A23J3/22; A23J3/225; A23J3/227; A23L; A23L27/00; A23L27/60; A23L29/00; A23L29/20; A23L29/206; A23L29/238; A23L29/262; A23L29/269; A23L29/27; A23L33/00; A23L33/20; A23L33/21; A23C2250/00; A23C2250/25; A23G2200/00; A23G2200/06; A23G2200/08; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 39
Claim 1
Independent Claim
72 words
A method for preparing a baked good comprising the steps of hydrating polysaccharide hydrocolloid, insoluble fiber and protein materials, incorporating the hydrated materials into a flour-containing mixture selected from the group consisting of doughs and batters, wherein the level of addition of the polysaccharide hydrocolloid is from 0.1 to 4.0 parts hydrocolloid on a dry basis per 100 parts flour, and thereafter, baking the batter or dough to produce a baked good.
Claim 2
Independent Claim
72 words
A method for preparing a baked good comprising the steps of hydrating polysaccharide hydrocolloid, insoluble fiber and protein materials, incorporating the hydrated materials into a flour-containing mixture selected from the group consisting of doughs and batters, wherein the level of addition of the polysaccharide hydrocolloid is from 0.1 to 4.0 parts hydrocolloid on a dry basis per 100 parts flour, and thereafter, baking the batter or dough to produce a baked good.
Claim 3
Dependent Claim
20 words
The method of claim 1 wherein the level of addition of the polysaccharide hydrocolloid is from about 0.25 to 2.0.
Claim 4
Dependent Claim
18 words
The method of claim 1 wherein the hydrated materials are added in the form of an aqueous dispersion.
Claim 5
Dependent Claim
21 words
The method of claim 3 wherein the aqueous dispersion has a viscosity of at least 4.0 Brookfield units at 40° F.
Claim 6
Dependent Claim
10 words
The baked good produced by the method of claim 3.
Claim 7
Dependent Claim
13 words
The baked good of claim 5 wherein the baked good is essentially fat-free.
Claim 8
Dependent Claim
14 words
The baked good of claim 5 wherein the polysaccharide hydrocolloid consists of non-gelling gums.
Claim 9
Dependent Claim
18 words
The baked good of claim 5 wherein the polysaccharide hydrocolloid is comprised of anionic gum and galactomannan gum.
Claim 10
Dependent Claim
26 words
The baked good of claim 8 wherein the polysaccharide hydrocolloid consists of anionic gum and galactomannan gum at a weight ratio of from 1:4 to 4:1.
Claim 11
Dependent Claim
19 words
The baked good of claim 8 wherein the anionic gum contains a carboxylic acid group in its molecular structure.
Claim 12
Dependent Claim
13 words
The baked good of claim 10 wherein the anionic gum is xanthan gum.
Claim 13
Dependent Claim
15 words
The baked good of claim 10 or 11 wherein the galactomannan gum is guar gum.
Claim 14
Dependent Claim
35 words
The baked good of claim 5, 6 or 8 wherein the hydrated insolube fiber is present in the flour-containing mixture at a level of from 0.1 to 5.0 parts insoluble fiber per 100 parts flour.
Claim 15
Dependent Claim
21 words
The baked good of claim 13 wherein the fiber level is from 0.1 to 2 parts per 100 parts of flour.
Claim 16
Dependent Claim
21 words
The baked good of claim 13 wherein the weight ratio of polysaccharide hydrocolloid to fiber in the dispersion is from 1:0.8-6.
Claim 17
Dependent Claim
13 words
The baked good of claim 15 wherein the fiber is cereal grain fiber.
Claim 18
Dependent Claim
25 words
The baked good of claim 16 wherein the fiber is selected from the group consisting of oat fiber, soy fiber, wheat fiber and combinations thereof.
Claim 19
Dependent Claim
29 words
The baked good of claim 13 wherein hydrated protein is present in the flour-containing mixture at a level of from 0.1 to 8 parts per 100 parts of flour.
Claim 20
Dependent Claim
21 words
The baked good of claim 18 wherein the weight ratio of polysaccharide hydrocolloid to protein in the dispersion is from 1:1.1-4.5.
Claim 21
Dependent Claim
25 words
The baked good of claim 19 wherein the protein is selected from the group consisting of milk protein, egg albumen, wheat protein and combinations thereof.
Claim 22
Dependent Claim
25 words
The baked good of claim 8 or 9 wherein the weight ratio of polysaccharide hydrocolloid to insoluble fiber to protein in the dispersion is 1:0.8-6:1.1-4.5.
Claim 23
Dependent Claim
12 words
The baked good of claim 21 wherein the weight ratio is 1:0.8-3.5:1.5-3.5.
Claim 24
Dependent Claim
12 words
The baked good of claim 22 wherein the weight ratio is 1:1.5-2.0:2.0-3.0.
Claim 25
Dependent Claim
35 words
The baked good of claim 5 wherein the flour-containing mixture contains hydrated polysaccharide hydrocolloid, hydrated insoluble fiber and hydrated protein material at a weight ratio of polysaccharide hydrocolloid to insoluble fiber to protein of 1:0.8-6:1.1-4.5.
Claim 26
Dependent Claim
13 words
The baked good of claim 24 wherein the baked good is essentially fat-free.
Claim 27
Dependent Claim
21 words
The baked good of claim 5, 6, 24 or 25 wherein the baked good is a cake produced from a batter.
Claim 28
Dependent Claim
16 words
The cake of claim 26 wherein the flour in the cake batter consists of non-chlorinated flour.
Claim 29
Dependent Claim
17 words
The baked good of claim 5, 6, 24 or 25 wherein the baked good is a cookie.
Claim 30
Dependent Claim
19 words
The baked good of claim 5, 6, 24 or 25 wherein the baked good is a bread or roll.
Claim 31
Dependent Claim
21 words
The baked good of claim 5, 6, 24 or 25 wherein the baked good a sweet good produced from a dough.
Claim 32
Dependent Claim
23 words
The baked good of claim 5, 6, 24 or 25 wherein the baked good is a laminated sweet good produced from a dough.
Claim 33
Dependent Claim
52 words
An edible aqueous dispersion having a paste-like consistency and a Brookfield viscosity of at least 6 at 40° F. and comprising from 2 to 35% solids by weight of polysaccharide hydrocolloids, insoluble fiber and protein in water and wherein the weight ratio of polysaccharide hydrocolloid to insoluble fiber to protein is 1:0.8-6:1.1-4.5.
Claim 34
Dependent Claim
52 words
An edible aqueous dispersion having a paste-like consistency and a Brookfield viscosity of at least 6 at 40° F. and comprising from 2 to 35% solids by weight of polysaccharide hydrocolloids, insoluble fiber and protein in water and wherein the weight ratio of polysaccharide hydrocolloid to insoluble fiber to protein is 1:0.8-6:1.1-4.5.
Claim 35
Dependent Claim
24 words
The edible dispersion of claim 29 wherein the hydrocolloids are comprised of anionic gum and galactomannan gum at a ratio of 1:4 to 4:1.
Claim 36
Dependent Claim
15 words
The edible dispersion of claim 32 or 33 wherein the dispersion is free of emulsifiers.
Claim 37
Dependent Claim
24 words
The edible dispersion of claims 32 or 33 wherein the dispersion contains emulsifier at a level which is below the level of polysaccharide hydrocolloid.
Claim 38
Dependent Claim
24 words
The edible dispersion of claim 32 wherein the solids level of polysaccharide hydrocolloid, insoluble fiber and protein in water is from 5% to 30%.
Claim 39
Dependent Claim
24 words
The edible dispersion of claim 32 wherein the solids level of polysaccharide hydrocolloid, insoluble fiber and protein in water is from 9% to 25%.
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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) | 1995-07-28 | 1996-01-27 | 1996-07-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1999-07-28 | 2000-01-27 | 2000-07-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2003-07-28 | 2004-01-27 | 2004-07-28 | $7700.00 | Window Closed / Lapsed |