Claims
- 1. A substantially water-free confectionery creme comprising:
- (a) 50% to 80% of a carbohydrate having an average particle size of less than 30 microns;
- (b) 20% to 50% of a confectionery fat, said fat comprising coconut oil, said fat having a solid fat content ranging from about 10% to about 55% at 50.degree. F. and from about 3% to about 17% at 70.degree. F., fat having a complete melting point from about 80.degree. F. to about 98.degree. F.;
- (c) 0% to about 2% emulsifier; said creme being characterized by:
- (a) a back extrusion force of from about 0.3 to about 6 lbs. at 70.degree. F.;
- (b) a disordering temperature of less than 102.degree. F.; and
- (c) a melt rate of from about 15 seconds to about 75 seconds at 92.degree. F.
- 2. A confectionery creme according to claim 1 which has a density of between 0.7 to about 1.2 g/cc.
- 3. A confectionery creme according to claim 2 which has a melt rate of from about 15 seconds to about 60 seconds.
- 4. A confectionery creme according to claim 3 wherein the fat additionally comprises an oil selected from the group consisting of soybean oil, palm oil, cottonseed oil and mixtures thereof.
- 5. A confectionery creme according to claim 4 wherein the carbohydrate particle size distribution is:
- (a) 2% or less greater than 25 microns in size;
- (b) 15% or less 10 to 25 microns in size; and
- (c) 83% or less than 10 microns in size.
- 6. A confectionery creme according to claim 5 wherein the carbohydrate consists essentially of sucrose.
- 7. A creme according to claim 6 wherein the fat comprises from 20% to 40% of the creme.
- 8. A creme according to claim 5 wherein the carbohydrate comprises starch at a level of from 10% to about 25% of the creme.
- 9. A creme according to claim 8 wherein the fat comprises a mixture of coconut oil and soybean oil.
- 10. A creme according to claim 9 wherein the fat comprises from 20% to 40% of the creme.
- 11. A creme according to claim 10 wherein the disordering temperature is between 80.degree. F. and 98.degree. F.
- 12. A confectionery creme according to claim 1 wherein the solid fat content of the confectionery fat is:
- (1) from about 10% to about 55% at 50.degree. F.;
- (2) from about 3% to about 17% at 70.degree. F.;
- (3) from about 1% to about 5% at 80.degree. F.;
- (4) less than about 2% at 92.degree. F.; and
- (5) less than about 1% at 105.degree. F.
- 13. A confectionery creme according to claim 12 which has a density of between 0.7 to about 1.2 g/cc.
- 14. A confectionery creme according to claim 13 which has a melt rate of from about 15 seconds to about 60 seconds.
- 15. A confectionery creme according to claim 14 wherein the fat additionally comprises an oil selected from the group consisting of soybean oil, palm oil, cottonseed oil and mixtures thereof.
- 16. A confectionery creme according to claim 15 wherein the solid fat content of the confectionery fat is:
- (a) from about 15% to about 47% at 50.degree. F.;
- (b) from about 4% to about 12% at 70.degree. F.;
- (c) from about 2.5% to about 5% at 80.degree. F.;
- (d) from about 0% to about 2% at 92.degree. F.;
- (e) less than 0.5% at 105.degree. F.
- 17. A confectionery creme according to claim 16 wherein the carbohydrate particle size distribution is:
- (a) 2% or less greater than 25 microns in size;
- (b) 15% or less 10 to 25 microns in size; and
- (c) 83% or less than 10 microns in size.
- 18. A confectionery creme according to claim 17 wherein the carbohydrate consists essentially of sucrose.
- 19. A creme according to claim 17 wherein the fat comprises from 20% to 40% of the creme.
- 20. A creme according to claim 19 wherein the carbohydrate comprises starch at a level of from 10% to about 25% of the creme.
- 21. A creme according to claim 16 wherein the fat comprises a mixture of coconut oil and soybean oil.
- 22. A creme according to claim 21 wherein the fat comprises from 20% to 40% of the creme.
- 23. A creme according to claim 22 wherein the disordering temperature is between 80.degree. F. and 98.degree. F.
- 24. A confectionery creme according to claim 1 wherein the confectionery fat comprises a mixture of coconut oil and soybean oil containing from about 10% to about 60% coconut oil.
- 25. A confectionery creme according to claim 31 wherein the solid fat content of the confectionery fat is
- (1) from about 10% to about 55% at 50.degree. F.;
- (2) from about 3% to about 17% at 70.degree. F.;
- (3) from about 1% to about 10% at 80.degree. F.;
- (4) less than about 2% at 92.degree. F.; and
- (5) less than about 1% at 105.degree. F.
- 26. A confectionery creme according to claim 25 wherein the solid fat content of the confectionery fat is
- (1) from about 10% to about 55% at 50.degree. F.;
- (2) from about 3% to about 17% at 70.degree. F.;
- (3) from about 1% to about 5% at 80.degree. F.;
- (4) less than about 2% at 92.degree. F.; and
- (5) less than about 1% at 105.degree. F.
- 27. A confectionery creme according to claim 26 wherein the coconut oil constituent of the confectionery fat is hydrogenated to an IV ranging from about 1.5 to about 4 and wherein soybean oil which is present in the confectionery fat has IV ranging from about 35 to about 110.
- 28. A confectionery creme according to claim 27 wherein said creme is characterized by a back extrusion force of from about 0.3 to about 3 lbs. at 70.degree. F.
- 29. A sandwich cookie comprising:
- (a) base cake;
- (b) a substantially water-free confectionery creme comprising:
- (1) 50% to 80% of a carbohydrate having an average particle size of less than 30 microns;
- (2) 20% to 50% of confectionery fat, said fat comprising coconut oil, said fat having a solid fat content ranging from about 10% to to about 55% at 50.degree. F. and from about 3% to about 17% at 70.degree. F., said fat having a complete melting point from about 80.degree. F. to about 98.degree. F.;
- (3) 0% to about 2% emulsifier; said creme being characterized by:
- (i) a back extrusion force of from about 0.3 to about 6 lbs. at 70.degree. F.;
- (ii) a disordering temperature of less than 102.degree. F.; and
- (iii) a melt rate of from about 15 seconds to about 75 seconds at 92.degree. F.
- 30. A sandwich cookie according to claim 29 comprising two base cakes and a substantially water-free confectionery creme having 20% to about 40% fat and wherein the carbohydrate consists essentially of sucrose.
- 31. A sandwich cookie according to claim 30 wherein said fat consists of a mixture of coconut oil and soybean oil.
- 32. A sandwich cookie according to claim 31 wherein said fat has a solid fat content of:
- (a) from about 15% to about 47% at 50.degree. F.;
- (b) from about 4% to about 12% at 70.degree. F.;
- (c) from about 2.5% to about 5% at 80.degree. F.;
- (d) from about 0% to about 2% at 92.degree. F.;
- (e) less than 0.5% at 105.degree. F.
- 33. A sandwich cookie according to claim 32 wherein said carbohydrate has a particle size distribution of:
- (a) 2% or less greater than 25 microns in size;
- (b) 15% or less 10 to 25 microns in size; and
- (c) 83% or less than 10 microns in size.
- 34. A sandwich cookie according to claim 29 wherein the confectionery fat comprises a mixture of coconut oil and soybean oil containing from about 10% to about 60% coconut oil.
- 35. A sandwich cookie according to claim 34 wherein the solid fat content of the confectionery fat is
- (1) from about 10% to about 55% at 50.degree. F.;
- (2) from about 3% to about 17% at 70.degree. F.;
- (3) from about 1% to about 10% at 80.degree. F.;
- (4) less than about 2% at 92.degree. F.; and
- (5) less than about 1% to 105.degree. F.
- 36. A sandwich cookie according to claim 35 wherein the solid fat content of the confectionery fat is
- (1) from about 10% to about 55% at 50.degree. F.;
- (2) from about 3% to about 17% at 70.degree. F.;
- (3) from about 1% to about 5% at 80.degree. F.;
- (4) less than about 2% at 92.degree. F.; and
- (5) less than about 1% at 105.degree. F.
- 37. A sandwich cookie according to claim 36 wherein the coconut oil constituent of the confectionery fat is hydrogenated to an IV ranging from about 1.5 to about 4 and wherein soybean oil which is present in the confectionery fat has IV ranging from about 35 to about 110.
- 38. A sandwich cookie according to claim 37 wherein said creme is characterized by a back extrusion force of from about 0.3 to about 3 lbs. at 70.degree. F.
Parent Case Info
This application is a continuation-in-part, of application Ser. No. 626,182, filed 6/29/84, now abandoned which in turn is a continuation-in-part of application Ser. No. 512,043, filed July 7, 1983 now abandoned.
US Referenced Citations (36)
Foreign Referenced Citations (4)
Number |
Date |
Country |
0072212 |
Feb 1983 |
EPX |
1294426 |
Oct 1972 |
GBX |
2033721A |
May 1980 |
GBX |
1341963 |
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GBX |
Non-Patent Literature Citations (1)
Entry |
Cookie & Cracker Technology, 2nd Ed., Matz, S. A. and Matz, T. D., The AVI Pub. Co., Inc., Westport, CT (1978), pp. 196-198. |
Continuation in Parts (2)
|
Number |
Date |
Country |
Parent |
626182 |
Jun 1984 |
|
Parent |
512043 |
Jul 1983 |
|