Rotary molded food product and methods of making

Patent metadata

Field	Value
Publication number	US-12089602-B2
Application number	US-201716613685-A
Country	US
Kind code	B2
Filing date	Jul 17, 2017
Priority date	Jul 17, 2017
Publication date	Sep 17, 2024
Grant date	Sep 17, 2024

Abstract

The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be used in a novel array of rotary molded shapes. Dough pieces and cooked rotary molded products having novel features and dimensions are also provided.

First claim

What is claimed is:

1. A method of making rotary molded dough pieces from a dough having a fat content of about 8% to about 30% by weight of the dough and a water content of about 0.5% to about 5% by weight of the dough, the method comprising:
a. providing an initial dough, the initial dough including water, sugar, flour, and a portion of fat that contributes up to 75% of the fat content of the dough from which the rotary molded dough pieces are made;
b. mixing the initial dough with an additional fat to produce the dough having a fat content of about 8% to about 30% by weight of the dough and a water content of about 0.5% to about 5% by weight of the dough; and
c. forming the dough having a fat content of about 8% to about 30% by weight of the dough and a water content of about 0.5% to about 5% by weight of the dough into pieces using a rotary molding machine,
wherein the dough pieces each have a height spanning a first surface and a second surface, the height being about 0.25 to 0.75 inches, the first surface having an indentation that has a depth at least 30% of the height of the dough pieces, and the indentation having a width that is greater than or equal to the depth of the indentation.

2. The method of claim 1 , wherein the portion of fat contributes up to 50% of the fat content of the dough from which the rotary molded dough pieces are made.

3. The method of claim 1 , wherein the sugar comprises a syrup, honey, crystalline sugar, or combinations thereof.

4. The method of claim 1 , wherein the method further comprises making the initial dough by first combining the sugar with the water, then adding the flour to the sugar and water.

5. The method of claim 1 , wherein the initial dough further comprises particulates.

6. The method of claim 1 , wherein the dough pieces each have a width that is no more than 300% the width of the indentation.

7. The method of claim 1 , wherein the dough pieces are cup-shaped or boat-shaped.

8. The method of claim 1 , wherein the indentation has a bottom that is substantially parallel to the second surface, and at least one wall adjoining the bottom to form an angle, the angle being between 90° and 120°.

9. The method of claim 1 , wherein the dough pieces each have at least one additional indentation.

10. The method of claim 1 , further comprising cooking the dough pieces.

Assignees

• Gen Mills Inc

Inventors

• Bechtold Roy A
• Nelson Adam Cory

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A21D8/02

  Methods for preparing dough; Treating dough prior to baking · CPC title

• A21C11/008

  by press-rolling · CPC title

• A21D13/22 Primary

  coated before baking · CPC title

• A21D13/32

  filled or to be filled after baking, e.g. sandwiches · CPC title