Hydrated fat compositions and dough articles

Patent metadata

Field	Value
Publication number	US-10004246-B2
Application number	US-201715790895-A
Country	US
Kind code	B2
Filing date	Oct 23, 2017
Priority date	Jan 22, 2007
Publication date	Jun 26, 2018
Grant date	Jun 26, 2018

Abstract

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

First claim

The invention claimed is:

1. A method of making a laminated dough comprising the steps of:
(a) combining a solid fat, a liquid oil, water, and an emulsifier to form a hydrated laminating fat composition in the form of a water-in-oil emulsion, the laminating fat composition exhibiting a Solid Fat Content of about 26 at 92 degrees Fahrenheit and comprising:
(i) a continuous phase consisting essentially of:
a mixture of a fully-hydrogenated vegetable oil having a melting point of from 50° C. to 80° C., and a stearine fraction of a vegetable oil having a melting point of from 50° C. to 80° C., in an amount ranging from about 20 wt. % to about 40 wt. % of the hydrated laminating fat composition; and
a non-hydrogenated liquid vegetable oil in an amount ranging from about 20 wt. % to about 70 wt. % of the hydrated laminating fat composition;
(ii) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 30 wt. % of the hydrated laminating fat composition; and
(iii) an emulsifier;

(b) cooling and crystallizing the hydrated laminating fat composition by passing the hydrated fat composition through a scraped surface heat exchanger;
(c) applying a layer of the hydrated laminating fat composition from a dispensing apparatus that is fed directly from the scraped surface heat exchanger, without a tempering step, to a layer of a dough composition that comprises flour and water to form a hydrated fat-coated dough layer; and
(d) by use of an automated dough making process, folding the hydrated fat-coated dough layer one or more times to form a refrigerator stable laminated dough comprising alternating layers of the dough composition and the hydrated laminating fat composition.

2. The method of claim 1 wherein the hydrated laminating fat composition comprises a mixture of fully-hydrogenated palm oil and palm stearine in an amount ranging from about 30 wt. % to about 40 wt. % of the hydrated laminating fat composition.

3. The method of claim 1 , wherein the hydrated laminating fat composition comprises the non-hydrogenated liquid vegetable oil in an amount ranging from about 60 wt. % to about 70 wt. % of the hydrated laminating fat composition.

4. The method of claim 1 , wherein the hydrated laminating fat composition contains less than about 30 weight percent saturated fatty acids.

5. The method of claim 1 , wherein the fully-hydrogenated vegetable oil has an iodine value of less than about 5.

6. The method of claim 1 , wherein the emulsifier comprises alpha-monoglyceride stearate (AMGS), sorbitan monostearate, diacetyl tartaric acid esters of monoglycerides (DATEM), polyglycerol monostearate (PGMS), polyglycerol polyricinoleate (PGPR), propylene glycol monoesters, sucrose esters, monos/dis, SSL, lecithin, phospholipids, polysorbate esters, monoglyceride blends, or combinations thereof.

7. The method of claim 1 , wherein the non-hydrogenated liquid vegetable oil comprises canola oil or soybean oil.

Assignees

• Gen Mills Inc

Inventors

• Staeger Michael A
• Folstad Jennifer E
• Enz Jeffrey F
• Garrity Karen Marie Mandl
• Olson Eric A
• Seibold Jon Duke

Classifications

• A21D13/16

  Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough · CPC title

• A23D7/0056

  Spread compositions · CPC title

• A23D7/001 Primary

  Spread compositions (characterised by ingredients other than fatty acid triglycerides A23D7/0056) · CPC title

• A21D2/165

  Triglycerides · CPC title

• A23D7/02

  characterised by the production or working-up {(kneading, forming A01J21/00)} · CPC title