Patent Application
20090017168
The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the formulation allows for commercial-scale processing, with few fines. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.
Granolas, processed and natural grains, doughs and fiber are known ingredients. Moreover, combination of these ingredients in the form of cookies and bars are known; U.S. Pat. No. 4,871,557 provides an example. Clusters of food particulates have also been made in the past. Previous clusters were made by use of sugar syrups, such as those typically used to make traditional popcorn balls, or by creaming sugar and fat into a paste. Two such processes are described in U.S. Pat. Nos. 5,413,805 and 7,169,422. The prior art does not disclose food particulates with a dough binder, nor do they describe or suggest the superior compositions or processes described at length herein.
As a result, there is a need in the food industry for improved compositions and processes in the field of ready-to-eat cereals, toppings, and snacks, particularly those with superior nutritional and flavor qualities.
The present invention provides crunchy, moisture-resistant food compositions comprising food particulates bound into clusters via dough binders. The food particulates are preferably a combination of whole grains, and optional inclusions, such as dried fruit or nuts, seeds, and/or fiber. The dough binder is preferably a sweet dough, most preferably a cookie dough. One embodiment of the present invention is a food composition comprised of puffed rice, rolled oats, dried fruit, fiber and nuts, bound into clusters by cookie dough binder.
Intermediate, unbaked food compositions are claimed herein, as are baked final products. Processes for making the intermediate food compositions and baked food compositions are also provided.
The present compositions are superior to granolas, low fat granolas, and other ready-to-eat cereals, toppings and snacks in several aspects, including: the foods herein taste better, have a better texture and mouth feel, can be lower in fat, and have an excellent shelf life. Surprisingly, the use of dough binders in the present invention does not result in an unbaked intermediate that is matted, as would be expected. Moreover, the present baked compositions are light and crunchy, even when immersed in a liquid, such as milk. The baked clusters remain intact for a longer time period when exposed to liquid compared to clusters made with either sugar syrup binder or fat/sugar binder, and without immediately becoming soggy as would a cookie. Furthermore, the present processes are superior to those currently available in several aspects, including: reduced wet material handling, fewer processing steps, and efficiency of material handling.
The present formulas result in food that is far less cohesive than particulate-containing cookies that are able to be processed on commercial-scale rotary cookie molder/formers, or wire cut cookie machines. The present invention includes the use of up to 50% particulates, which is compounded when puffed rice or rice bubbles are added as a portion of the particulates. The formulas are remarkable in that they bind initially into clumps, and stay bound despite the physical impediments. Because these formulas require processing different from both sugar-binder granolas, and high dough percentage cookies, the present invention includes novel methods for commercial-scale processing of the present formulas.
Accordingly, it is an object of the present invention to provide food products having improved texture, flavor, shelf life, marketability, salability, processing efficiency, and health benefits.
The present invention also provides fiber-enriched dough binders, comprising: inulin fiber; resistant dextrin; citrus fiber powder; and cookie dough, wherein said fibers are at least 10% by weight of said binder, with preferred embodiments comprising: 3 to 7% inulin fiber; 4.5 to 7% resistant dextrin fiber; and 2.5 to 6% citrus fiber powder.
Also provided are granola-like foods having particulates bound into clusters by a binder, comprising: the food particulates and binder, wherein the ratio of particulates to binder, by volume, is greater than 1:1, and wherein the food resembles granola, with preferred embodiments comprising, by volume, from 1.1:1 to 2:1.
Intermediate, or ready-to-bake products are also provided, comprising: particulates and cookie dough-based binder, wherein said particulates to binder ratio is greater than 1:1, by weight.
Also provided are ready-to-eat granola-like foods comprising: particulates and cookie-dough based binder, wherein said particulates to binder ratio is greater than 1.5:1 ratio, by weight; wherein said food product has a moisture content of less than 5%; and wherein the food resembles granola. Preferred are those wherein the binder comprises at least 10% fiber by weight. Most preferred are those wherein the food is selected from the group consisting of: a ready-to-eat cereal; a ready-to-eat topping; and a ready-to-eat snack.
Also provided are methods for making a food composition having crunchy and moisture-resistant attributes, comprising: a.) mixing particulates and cookie dough-based binder to form a mixture, b.) baking said mixture to less than 5% moisture, so as to result in a particulate to binder ratio of greater than 1:1, by weight, and so as to form a food composition resembling granola and having crunchy and moisture-resistant attributes.
Preferred are those methods wherein the binder comprises at least 10% fiber, based upon pre-baked weight. Most preferred are those wherein the food particulates comprise whole grain pieces, in particular those wherein the whole grain pieces comprise puffed rice, rolled oats; and grain bran.
Provided are granola-like foods, comprising: 10 to 50% unbaked cookie dough, used as a binder; 50 to 90% food particulates; wherein said percentages are by weight; with the particulates chosen so as to provide ease of processing and granola-like pieces when baked. After baking, the result is crunchy, surprisingly moisture resistant granola-like pieces, with optional functional attributes, such as nutritional enhancers and/or colors that attract consumers to the nutritionally-dense product.
These and other features and advantages of this invention will become more apparent to those skilled in the art from the definitions, drawings, detailed description, and examples provided herein.
“Cookie dough-based” means the use of any cookie dough as is known to those of ordinary skill in the art, including those doughs with leavening agents, and also including those with or without sugar or other sweetening ingredient, or any other ingredient that does not disturb the ability of the dough to bind to food particulates.
“Fiber” means any food ingredient fiber as that term is known to those of ordinary skill in the art, and includes soluble and insoluble fibers. In this application, “fiber” means food ingredient fibers having been purified/condensed/isolated compared to the natural state, whether 100% purified or any percentage up to that which is found in nature. For instance, “citrus fiber” does not include an orange, but does include orange pulp having residual juice. “Fiber” includes those from natural sources, such as from plants, as well as chemically engineered food fibers. The term fiber may also include mixtures of fibers in a variety of ratios.
“Particulate” means any food piece that is small enough to be eaten in one bite.
“Puffed grain” means any grain that has been popped, puffed, crisped, bubbled or otherwise forced to create a high surface area to weight ratio, including, but not limited to, traditional grain puffing, such as gun puffing, and direct expanded ready-to-eat cereal made from dough or grains.
“Unbaked” means not fully baked to a moisture content of less than 5%. Unbaked includes the conditions of never having been heated or those conditions where the food compositions are partially heated.
Throughout the specification and claims, percentages and ratios are by weight, and temperatures are in degrees Fahrenheit, unless otherwise indicated.
The present invention provides food compositions comprising food particulates bound into clusters via dough binders, as well as intermediates and processes relating to the food compositions. Food particulates useful in the present invention may be any of those known in the art, and may include puffed grains, whole grains, flaked grains, bumped grains, nut meats, seeds, candy pieces, fruit pieces, fruit rind pieces, direct expanded dough-based cereal pieces. Any suitable whole, flaked, bumped, or puffed grain can be used, such as oats, wheat, barley, rye, and triticale. Any suitable method can be used to process the grain into edible particulates. Oat flakes, wheat flakes, barley flakes, rye flakes, and triticale flakes can be obtained from their respective whole grain in any manner known to those skilled in the art and in any desired size range. Processes for puffing grains or dough are also known to those skilled in the art, including direct expansion, gun puffing, or any other process that results in a high surface area to weight ration, and the size of the puffed grain particulate can be manipulated according to known methods.
Moreover, the food particulates of the present invention may include any nut meats, and fruits, as well as pieces, ground pastes or powders, or mixtures thereof. Use of candy pieces, such as chocolate, butterscotch, mint or yogurt chips are also within the scope of the present invention. In addition, it is physically possible to add vegetable, cheese or meat pieces (or artificial substitutes for those pieces, such as a cheese-flavored corn bit) to these food compositions, particularly if the dough were to be flavored with savory flavorings and the product used as a snack or topping. Therefore, any particulates, whether sweet, spicy or savory are within the present invention.
Moreover, the present invention includes food compositions comprising various fibers. When fiber is used as an ingredient in the present compositions, the fiber can function as either a particulate or a flour. Such dietary fiber includes both soluble and insoluble fiber, as well as sources generally known to contribute insoluble fiber, such as citrus fiber, soy fiber, apple fiber, corn bran, wheat bran, oat bran, wheat fiber, cocoa fiber, bamboo fiber, oat bran, barley bran, rye bran, triticale bran, beta-glucan, resistant dextrin, resistant starch, cellulose, pea fiber, sugar beet fiber, and peanut fiber. Sources generally known to contribute soluble fiber include but are not limited to fructo-oligo saccharides, inulin, gum Arabic, gum ghatti, guar gumpectins, psyllium, carrageenans, xanthan, tragacanth, karaya, locust bean gum, agar, and alginates. Other fibers include polysaccharides, such as polydextrose and other complex sugar polymers or prebiotic fibers.
Fiber may be substituted for up to 100% of the flour in the dough binder, as shown in the Examples. When fiber is substituted, it preferably replaces 0-100% of the flour preferably 50-75%, most preferably 40-60%. In this sense, fiber may be considered a flour, but may also be used as a particulate.
The dough used in the present invention can be any type of edible dough including for example, cookie dough, cracker dough, bagel dough, bread dough, or any of the previous doughs including those with flavorings or colorings.
In general, all dough is made from flour, moisture, and fat, but often includes an emulsifier and/or salt. Some doughs optionally include leavening agents, flavorants, and/or nutritive enhancers. A dough is often classified as a cookie dough if it contains a discernible level of sweetening agent and a leavening agent. Moreover, cookie dough generally has more fat than a cracker dough and less moisture. However, any particular dough may be used in the present invention and a hybrid of dough types may be used in the present invention so long as the physical properties described herein are achieved.
For instance, a hybrid cookie/cracker dough could be used to make food composition Type A, and a bagel dough could be used to make food composition Type B, and A and B could be tossed together to make a final box of cereal, topping, or snack. In another example, a chocolate cookie dough could be used for food composition Type C and a cinnamon cookie dough could be used for food composition Type D and after baking each batch, C and D could be tossed together to make a final box of cereal, toppings, or snack. Three or more combinations of dough binders, as well as various combinations of the present food compositions with other foods, is contemplated as within the scope of the present invention.
Any flour or fine fiber is useful as the flour ingredient in the present invention. Preferred flours for use in the present invention are pastry flour, wheat flour, fine bamboo fiber, fine whole wheat fiber, fine oat bran, and fine cocoa fiber, and digestion-resistant maltodextrin. However, also preferred is a general all purpose flour.
The fat component in a dough of the present invention can be any edible fat, oil, or shortening, including those that are solid at room temperature and those that are liquid at room temperature. Liquid shortenings or oils are useable and provide an advantage of ease of incorporation. Solid shortening is useable and provides an advantage of desirable mouth feel upon consumption of the baked good. More commonly used are mixtures of liquid and solid shortenings. These mixtures are fluid or plastic depending, in part, on the level of solid fatty materials. Liquid shortening includes animal shortening, marine fat, vegetable or synthetic oil, such as sucrose polyesters, which are liquid at ordinary room temperature. The fat component of the present invention may comprise natural or hydrogenated oils, including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butter fat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
Sweeteners may optionally be added to the dough. Moreover, use of sweeteners is preferred in the dough binders of the present invention. Corn syrup and malt syrup are most preferred sweeteners for use in the present invention. However, according to the invention, any suitable sugar can be used in the present dough, including liquid or dry sugars. Typical sweeteners include corn syrup, high fructose corn syrup, maltose, malt syrup, malt syrup solids, honey, maple syrup, rice syrup, rice syrup solids, sorghum syrup, refiner syrup, corn syrup solids, dextrose, fructose, crystalline fructose, galactose, glucose, lactose, sucrose, brown or invert sugars, molasses, and other compositions that substantially comprise sugars, whether crystalline, syrup, or other physical form, and combinations thereof. Preferably, the dough of the present invention comprises sucrose as the form of granulated sugar. Sugar substitutes can also be used according to the invention including for example, saccharine, acesulfone K, aspartame, sucralose, d-tagalose, and the like. Sugar substitutes can be used in addition to, or as a substitute for, the sweetener.
The dough of the present invention also optimally comprises salt, for flavor and function. Any food grade salt is acceptable, although those in the art are aware that certain salts lend themselves to better results than others. For instance, the salt may be chosen from, but is not limited to, sodium chloride, potassium chloride, calcium chloride, naturally occurring sea or other salts, or combinations thereof.
Dough binders of the present invention may also comprise a leavening component. The present invention comprises, in a preferred embodiment, baking soda and/or ammonium bicarbonate.
The dough binders used in the present invention can be sweet or savory or some combination thereof. Sweet flavors are those wherein the primary ingredients are sugars or ingredients containing sugars such as fruit, and could additionally contain sugar complimenting herbs and/or spices, such as mint, cinnamon, or nutmeg. Examples of fruit flavorants include pineapples, lemons, oranges, peaches, pears, grapes, mangos, apples, tomatoes, bananas, plums, blueberries, raspberries, strawberries, blackberries, currants, cherries, and mixtures thereof. Preferred fruits are selected from the group consisting of cranberries, cherries, raspberries, strawberries, and mixtures thereof. Such fruit flavor qualities may be from fruit powder, drum dried fruit solids, freeze dried fruit solids, fruit juice, fruit puree, evaporated fruit puree, or fruit juice concentrate. Prefered sweet flavorants are vanilla, cocoa, artificial chocolate flavors, and orange or other citrus oils.
Optionally, the present dough binders may comprise savory flavorant components. Flavorants may be any of those known in the art and include, for example, cheese, cheese powder, yeast, spices, paprika, garlic, herbs, fruit flavor, etc.
Nutritive enhancers may be also be incorporated into the dough binders of the present invention, and may include vitamins and minerals, stanols, phytonutrients such as flavones, flavonols and flavanoids, phenols, and other antioxidants, as well as metabolic-enhancing agents, such as capsaicin, caffeine, and ginseng, for example. Moreover, protein enhancement via powdered milk, whey, whey protein concentrate, whey protein isolates, casein, soy protein concentrate, soy protein isolates, and the like are also contemplated as within the scope of the present invention.
Preferably, the food compositions of the present invention have a mean size of between about 0.1 inch at the widest portion, to 1 inch at the widest portion. More preferably, the food compositions have a mean size of between about 0.2 inch at the widest portion, to 0.6 inch at the widest portion. Ideally, the pieces resemble traditional granola, while providing added health benefits of fiber and better taste/texture perception.
The food compositions of the present invention preferably have a moisture content less than 5%, more preferably 2-3% after baking.
Modification of the present formulations so as to alter the cluster binding and size of cluster can be accomplished by either reducing the percentage of binder or increasing the percentage of higher surface area/weight ratio particulates used. For instance, low weight, high surface area particulates such as, for example puffed or crisp grains, such as rice bubbles or similar food particulates, may be used to decrease the amount of particulates used in each batch, or to achieve the desired cluster end-product. Approximately 5-10% rice bubbles, in a formula of particulates to dough having a 1:1 ratio, results in relatively light and less dense cluster.
Moreover, certain pre-treatments of particulates so as to render them less sticky to the binder, or more sticky, as the case may be, are within processing skills. For instance, sticky, dense particulates, such as cut fig or date pieces, could be tossed in oil to prevent binder from sticking to heavily and to avoid clumping. Other pieces, such as popped corn, could be pre-coated with binder, then mixed with the other particulates and dough so as to assure clumping.
In another instance, substantial amounts of smaller particles, such as bran particles, can be added in addition to the high surface area to weight particles, to increase the fiber in the end product. Soluble fiber presence as a particulate, in particular, such as inulin or other fructo-oligo saccharides, may be imperceptible in the presence of the quantities of particulates needed to achieve the granola-like properties of the present invention.
The invention described herein is a significant improvement over the products previously known and the processing methods previously known. In the most preferred embodiment, exemplified below, food particulates are mixed with cookie dough such that the dough acts as a binder. The dough binder coats the surface of the food particulates and causes the particulates to clump together in an irregular manner. The unbaked intermediate can not be processed according to traditional granola means, nor can it be processed via cookie-baking means. The resulting unbaked intermediate is arranged on a band conveyor or sheet pan so that it does not have large unbaked pieces when finished, and baked at 300-400 degrees Fahrenheit for 4-6 minutes, depending on browning desired. During the baking process, the particulates lose enough moisture to result in 3-5% moisture content. These clusters do not maintain a cookie structure or a bar structure, and compared to cookies and bars the baked end product retains superior physical properties for months.
These formulas and processes are a remarkable improvement over the prior granolas, in terms of the ability to maneuver the processing techniques and the formulations. Flexibility in food products is always beneficial, and this invention provides much greater flexibility compared to other cereal products.
Moreover, when the inventive food compositions are placed in a bowl with milk, the food compositions surprisingly remain crunchy, and do not immediately become soggy, as would be expected if a cookie or cookie bar were placed in a bowl of milk. The ability to withstand contact with moisture also makes the present food compositions superior as a topping and as a snack, as does the size of the pieces.
The invention allows for lower fat formulations, lower sugar formulations, enhanced protein and nutrients for better nutrition than traditional granolas, and therefore, broader consumer appeal. Table I and Table II provide further information regarding this invention, but are intended to be used in addition to the entire specification, including the examples and the claims, when interpreting the scope of this invention.
The following examples are provided, as further information, along with the specification and claims, in determining the scope of the present invention. No limitation is intended.
The first five ingredients were creamed in an electric mixer for three minutes on medium speed. The next four ingredients were added and mixed on low for one minute, and then medium for one and one-half minute. The ammonium bicarbonate was dissolved in the water and set aside. The pastry flour and baking soda were added to the mixing bowl, along with the dissolved ammonium bicarbonate, and mixed on low.
The first five ingredients were creamed in an electric mixer for three minutes on medium speed. The next four ingredients were added and mixed on low for one minute, and then medium for one and one-half minute. The ammonium bicarbonate was dissolved in the water and set aside. The pastry flour, bamboo fiber, and baking soda were added to the mixing bowl, along with the dissolved ammonium bicarbonate, and mixed on low.
The first five ingredients were creamed in an electric mixer for three minutes on medium speed. The next four ingredients were added and mixed on low for one minute, and then medium for one and one-half minute. The ammonium bicarbonate was dissolved in the water and set aside. The whole wheat flour, whole wheat fiber, and baking soda were added to the mixing bowl, along with the dissolved ammonium bicarbonate, and mixed on low.
The first five ingredients were creamed in an electric mixer for three minutes on medium speed. The next four ingredients were added and mixed on low for one minute, and then medium for one and one-half minute. The ammonium bicarbonate was dissolved in the water and set aside. The cocoa fiber, cocoa powder, (natural and black), chocolate cream flavor, and baking soda were added to the mixing bowl, along with the dissolved ammonium bicarbonate, and mixed on low.
The first five ingredients were creamed in an electric mixer for three minutes on medium speed. The next four ingredients were added and mixed on low for one minute, and then medium for one and one-half minute. The ammonium bicarbonate was dissolved in the water and set aside. The whole wheat flour, whole wheat fiber, soluble fiber, and flavorant (orange oil), and baking soda were added to the mixing bowl, along with the dissolved ammonium bicarbonate, and mixed on low.
350 grams of rice bubbles and 800 grams of rolled oats were mixed with a full batch of binder prepared according to Example 1, for one type of intermediate, and having a 1.2:1 ratio of rice and oats to binder. In that composition, the rice bubbles are approximately 16% of the total weight of dough and particulates. When 350 grams of rice bubbles and 800 grams of rolled oats were mixed with a full batch of binder prepared according to Example 5, for another type of intermediate, the ratio of rice and oats to binder is approximately 1.2:1, with the rice bubbles accounting for approximately 16% by weight of the total.
30 grams of flavor-infused cranberry pieces, 30 grams of almond slivers, 10 grams of candied orange rind, 300 grams of rice bubbles, and 800 grams of rolled oats were mixed with a full batch of dough binder prepared according to Example 5. The binder to particulate ratio was approximately 1.2:1, with the rice bubbles accounting for approximately 14% of the total weight.
Intermediates of Examples 6 and 7 were baked on a perforated pan in a Lincoln oven for six minutes at 335° F. The baked compositions are then stirred and dried for five to seven minutes at 200° F. in a convection range oven.
This application claims the benefit of application Ser. No. 60/949,014 filed on Jul. 11, 2007.
| Number | Date | Country | |
|---|---|---|---|
| 60949014 | Jul 2007 | US |
