Process for preparing chocolate chip cookies containing low melting fat and product
October 10, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3459777 Single-dough cookies having storage stable texture Method of providing soft flavor chips in aged cookies and composition thereof Method and composition for producing soft edible baked products and an edible firm gel for use therein Doughs and cookies providing storage-stable texture variability Storage stable, ready-to-eat baked goods Doughs and cookies providing storage-stable texture variability Dough rolling apparatus for laminated cookies Storage stable, ready-to-eat baked goods Process for preparing baked goods with improved flavor and flavor chip texture InventorsAssigneeApplicationNo. 06/786097 filed on 10/10/1985US Classes:426/94, Dough or batter type426/549, Basic ingredient is starch based batter, dough product, etc.426/606Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc.ExaminersPrimary: Golian, JosephAttorney, Agent or FirmInternational ClassesA21D 13/00 (20060101)A21D 2/00 (20060101) A21D 2/16 (20060101) A21D 13/08 (20060101) AbstractA low-melting fat, which has a solid fat index of less than 13 at 80° F., and which is essentially completely liquid at about 100° F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.Other References
Field of SearchDough or batter typeSugar or carbohydrate containing Basic ingredient is starch based batter, dough product, etc. Flakes, chips, filaments, sheets, or pellets Fat or oil is basic ingredient other than butter in emulsion form Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc. | |
