Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods

Patent metadata

Field	Value
Publication number	US-9801392-B2
Application number	US-201314396168-A
Country	US
Kind code	B2
Filing date	Mar 22, 2013
Priority date	Apr 27, 2012
Publication date	Oct 31, 2017
Grant date	Oct 31, 2017

Abstract

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

First claim

The invention claimed is:

1. A dough composition comprising flour, water, fat, and flavorant salt, the dough composition comprising fat particles, the fat particles being anhydrous and consisting of solid fat and flavorant salt, the flavorant salt in the fat particles being in particle form and having a bulk density less than about 70 pounds per cubic foot or having a mean particle size in a range from about 1 to 100 micrometers, wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.

2. A dough composition according to claim 1 wherein the fat particles consist of
from 50 to 99 weight percent solid fat, and
from 1 to 50 weight percent flavorant salt,
based on total weight fat particles.

3. A dough composition according to claim 1 , wherein the flavorant salt is selected from the group consisting of: sodium chloride, potassium chloride, monosodium glutamate, S. herbacea (saltwort), L. japonica (sea tangle), and L. chinensis (kukoshi), and combinations thereof.

4. A dough composition according to claim 1 wherein the fat particles have from about 1 to about 8 weight percent flavorant salt based on total weight fat particles.

5. A dough composition according to claim 1 wherein the solid fat is a fat ingredient selected from the group consisting of: base oil, interesterified base oil, fractionated base oil, fully hydrogenated base oil, partially hydrogenated base oil, and mixtures thereof.

6. A dough composition according to claim 1 wherein the solid fat is a fat ingredient selected from the group consisting of:
base oil selected from the group consisting of natural or genetically modified soybean oil, corn oil, canola oil, copra oil, cottonseed oil, peanut oil, safflower oil, olive oil, sunflower oil, peanut oil, palm oil, palm kernel oil, coconut oil, rice bran oil, rapeseed oil and other vegetable nut/seed oils, butter, lard, tallow, fish oil,
interesterified base oil,
fractionated base oil,
partially hydrogenated base oil,
fully hydrogenated base oil,
and mixtures thereof.

7. A dough composition according to claim 1 wherein the solid fat includes a base oil that is selected from the group consisting of canola oil, soy oil, and combinations thereof.

8. A dough composition according to claim 1 wherein the solid fat consists essentially of non-tropical base oil fat ingredients.

9. A dough composition according to claim 1 wherein the flavorant salt is in the form of flavorant salt particles distributed uniformly throughout the solid fat.

10. A dough composition according to claim 1 wherein the flavorant salt is in the form of flavorant salt particles distributed non-uniformly within the solid fat and at a surface of the fat particles.

11. A dough composition according to claim 1 , comprising:
from about 20 to 55 weight percent flour,
from about 1 to about 40 weight percent fat,
from about 15 to about 45 weight percent water,
from about 0.1 to about 5 weight percent flavorant salt,

based on total weight dough composition,
wherein the amount of fat includes fat of the fat particles and dough fat, and the amount of flavorant salt includes flavorant salt of the fat particles and dough salt.

12. A dough composition according to claim 11 comprising from about 4 to about 28 weight percent fat based on total weight dough composition.

13. A dough composition according to claim 11 comprising from about 1 to about 40 weight percent fat particles based on total weight dough composition.

14. A dough composition according to claim 1 comprising from about 4 to about 28 weight percent fat particles based on total weight dough composition.

15. A dough composition according to claim 1 wherein fat particles exhibit a thickness dimension in a range from about 0.020 to about 0.100 inches, one more dimension that is at least 0.2 inch, and optionally a third dimension that is at least 0.2 inch.

Assignees

• Gen Mills Inc

Inventors

• Erickson Braden J
• Oppenheimer Alan A
• Seibold Jon Duke
• Wang Wenyi

Classifications

• A21D2/165

  Triglycerides · CPC title

• A21D8/06

  Baking processes · CPC title

• A23D7/0053

  Compositions other than spreads · CPC title

• A21D2/02 Primary

  by adding inorganic substances · CPC title

• A21D10/005 Primary

  Solid, dry or compact materials; Granules; Powders · CPC title