Formula and Process for Producing Frozen Sheeted Dough 机翻标题: 暂无翻译,请尝试点击翻译按钮。

公开号/公开日
US2016165901 A1 2016-06-16 [US20160165901] / 2016-06-16
申请号/申请日
2016US-15048068 / 2016-02-19
发明人
BHATIA SACHIN;MORAD MOHAMMED M;
申请人
RICH PRODUCTS;
主分类号
IPC分类号
A21D-002/16A21D-002/18A21D-002/34A21D-006/00A21D-010/02A21D-013/00A23L-035/00
摘要
(US20160165901) A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step.  The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough.  The frozen dough can be directly transferred to an oven without a proofing step.  The resulting baked product has desirable texture and taste.
机翻摘要
暂无翻译结果,您可以尝试点击头部的翻译按钮。
地址
代理人
代理机构
;
优先权号
2006US-60783090 2006-03-16 2007US-11724377 2007-03-15 2016US-15048068 2016-02-19
主权利要求
(US20160165901) 21. A frozen dough formulated to increase in height by at least 100% when baked as compared to a height of said frozen dough prior to baking, said frozen dough formed by the process of: (a) mixing flour, a lipid source, chemical leavening agent, yeast, dairy ingredient, dough conditioner and water to form a dough;   (b) adding shortening chips to said dough after the step of mixing;   (c) mixing said shortening chips in said dough for 30 seconds to 3 minutes such that said shortening chips are not fully disintegrated after said mixing, said shortening chips having a Mettler Dropping Point of between 130 deg. F. and 170 deg. F.;   (d) resting said dough for 5 to 50 minutes at 70 deg. F. to 80 deg. F. after said shortening chips have been mixed in said dough to allow said dough to rise;   (e) subjecting said rested dough to a high stress sheeting process, said high stress sheeting process including 2 to 5 compression steps to reduce a height of said rested dough prior to said high stress sheeting process by at least 80%; and,   (f) without proofing said dough after said sheeting process, freezing said dough to form said frozen dough. 1-20. (canceled) 22. The frozen dough as defined in claim 21, wherein said chemical leavening agents include delay action leavening agents, coated leavening agents, or combinations thereof so as to cause said chemical leavening agents to primarily react during said step of baking. 23. The frozen dough as defined in claim 21, wherein said dough has a gluten content of 10% to 20% by weight. 24. The frozen dough as defined in claim 22, wherein said dough has a gluten content of 10% to 20% by weight. 25. The frozen dough as defined in claim 21, wherein said dough conditioner includes hydrophillic colloids, said dough conditioner constituting 0.2% to 1.6% by weight of said dough, said hydrophillic colloids including one or more compounds selected from the group consisting of carrageenan, guar gum, locust bean gum, alginate, xanthan gum, methylcellulose, carboxy-methylcellulose, ethylcellulose, hydroxy-propylmethylcellulose, and microcrystalline cellulose. 26. The frozen dough as defined in claim 24, wherein said dough conditioner includes hydrophillic colloids, said dough conditioner constituting 0.2% to 1.6% by weight of said dough, said hydrophillic colloids including one or more compounds selected from the group consisting of carrageenan, guar gum, locust bean gum, alginate, xanthan gum, methylcellulose, carboxy-methylcellulose, ethylcellulose, hydroxy-propylmethylcellulose, and microcrystalline cellulose. 27. The frozen dough as defined in claim 21, wherein emulsifier is added to said dough prior to said step of resting said dough, said emulsifier content is 0.05% to 0.5% by weight of said dough, said emulsifier including one or more compounds selected from the group consisting of lecithin, hydroxylated lecithin, monoglycerides of fatty acids, diglycerides of fatty acids, polyglycerides of fatty acids, polyoxyethylene ethers of fatty esters of polyhydric alcohols, fatty esters of polyhydric alcohols, polyglycerol esters of monoglycerides, polyglycerol esters of dyglycerides, monoesters of glycols, diesters of glycols, propylene glycol monopalmitate, succinoylated monoglycerides, esters of carboxylic acids, glycerol lacto palmitate, glycerol lacto stearate, calcium stearoyl lactylates, sodium stearoyl lactylates, diacetyl tartaric esters of fatty acids, and diacetyl tartaric acid ester of monoglyceride. 28. The frozen dough as defined in claim 26, wherein emulsifier is added to said dough prior to said step of resting said dough, said emulsifier content is 0.05% to 0.5% by weight of said dough, said emulsifier including one or more compounds selected from the group consisting of lecithin, hydroxylated lecithin, monoglycerides of fatty acids, diglycerides of fatty acids, polyglycerides of fatty acids, polyoxyethylene ethers of fatty esters of polyhydric alcohols, fatty esters of polyhydric alcohols, polyglycerol esters of monoglycerides, polyglycerol esters of dyglycerides, monoesters of glycols, diesters of glycols, propylene glycol monopalmitate, succinoylated monoglycerides, esters of carboxylic acids, glycerol lacto palmitate, glycerol lacto stearate, calcium stearoyl lactylates, sodium stearoyl lactylates, diacetyl tartaric esters of fatty acids, and diacetyl tartaric acid ester of monoglyceride. 29. The frozen dough as defined in claim 21, wherein said dairy ingredient includes one or more ingredients selected from the group consisting of cheese, cheese substitute, whey, casein, and milk fat. 30. The frozen dough as defined in claim 28, wherein said dairy ingredient includes one or more ingredients selected from the group consisting of cheese, cheese substitute, whey, casein, and milk fat. 31. The frozen dough as defined in claim 21, further comprising 1.5% to 2% by weight bread crumb product. 32. The frozen dough as defined in claim 30, further comprising 1.5% to 2% by weight bread crumb product. 33. The frozen dough as defined in claim 21, wherein said dough product is topped with a topping or flavoring prior to freezing said dough. 34. The frozen dough as defined in claim 32, wherein said dough product is topped with a topping or flavoring prior to freezing said dough. 35. The frozen dough as defined in claim 21, wherein said dough after said sheeting process is rolled end to end before being frozen. 36. The frozen dough as defined in claim 34, wherein said dough after said sheeting process is rolled end to end before being frozen. 37. A frozen pizza dough formulated to increase in height by at least 100% when baked as compared to a height of said frozen dough prior to baking, said frozen dough formed by the process of: (a) mixing flour, a lipid source, chemical leavening agent, yeast, dairy ingredient, emulsifier, dough conditioner and water to form a dough, said dough having a gluten content of 10% to 20% by weight, said emulsifier content is 0.05% to 0.5% by weight of said dough, said dough conditioner constituting 0.2% to 1.6% by weight of said dough, said lipid source is in the form of an oil, said chemical leavening agent including encapsulated chemical leavening agent, said encapsulated chemical leavening agent coating with a material having a melting temperature that is greater than ambient temperature, said ambient temperature is 70 deg. F. to 80 deg. F., a time of said mixing is at least 4 minutes;   (b) adding shortening chips to said dough after the step of mixing, said shortening chips including a fully hydrogenated vegetable oil;   (c) mixing said shortening chips in said dough for 30 seconds to 3 minutes such that said shortening chips are not fully disintegrated after said mixing and are uniformly distributed in said dough, a time period mixing in step (c) less than a time period for mixing in step (a), said shortening chips having a Mettler Dropping Point of between 130 deg. F. and 170 deg. F.;   (d) resting said dough for 5 to 50 minutes at 70 deg. F. to 80 deg. F. after said shortening chips have been mixed in said dough to allow said dough to rise, said dough having a thickness of about 1.9 to 2 inches after said step of resting;   (e) subjecting said rested dough to a high stress sheeting process, said high stress sheeting process including 2 to 5 compression steps to reduce a height of said rested dough prior to said high stress sheeting process by at least 80%, said dough having a thickness of about 0.21 to 0.25 inches after said high stress sheeting process; and,   (f) without proofing said dough after said sheeting process, freezing said dough to form said frozen dough. 38. The frozen pizza dough as defined in claim 37, wherein said dough conditioner includes hydrophillic colloids, said hydrophillic colloids including one or more compounds selected from the group consisting of carrageenan, guar gum, locust bean gum, alginate, xanthan gum, methylcellulose, carboxy-methylcellulose, ethylcellulose, hydroxy-propylmethylcellulose, and microcrystalline cellulose. 39. The frozen pizza dough as defined in claim 37, wherein said emulsifier includes one or more compounds selected from the group consisting of lecithin, hydroxylated lecithin, monoglycerides of fatty acids, diglycerides of fatty acids, polyglycerides of fatty acids, polyoxyethylene ethers of fatty esters of polyhydric alcohols, fatty esters of polyhydric alcohols, polyglycerol esters of monoglycerides, polyglycerol esters of dyglycerides, monoesters of glycols, diesters of glycols, propylene glycol monopalmitate, succinoylated monoglycerides, esters of carboxylic acids, glycerol lacto palmitate, glycerol lacto stearate, calcium stearoyl lactylates, sodium stearoyl lactylates, diacetyl tartaric esters of fatty acids, and diacetyl tartaric acid ester of monoglyceride. 40. The frozen pizza dough as defined in claim 38, wherein said emulsifier includes one or more compounds selected from the group consisting of lecithin, hydroxylated lecithin, monoglycerides of fatty acids, diglycerides of fatty acids, polyglycerides of fatty acids, polyoxyethylene ethers of fatty esters of polyhydric alcohols, fatty esters of polyhydric alcohols, polyglycerol esters of monoglycerides, polyglycerol esters of dyglycerides, monoesters of glycols, diesters of glycols, propylene glycol monopalmitate, succinoylated monoglycerides, esters of carboxylic acids, glycerol lacto palmitate, glycerol lacto stearate, calcium stearoyl lactylates, sodium stearoyl lactylates, diacetyl tartaric esters of fatty acids, and diacetyl tartaric acid ester of monoglyceride. 41. The frozen pizza dough as defined in claim 37, further comprising 1.5% to 2% by weight bread crumb product. 42. The frozen pizza dough as defined in claim 40, further comprising 1.5% to 2% by weight bread crumb product. 43. The frozen pizza dough as defined in claim 37, wherein said dairy ingredient includes one or more ingredients selected from the group consisting of cheese, cheese substitute, whey, casein, and milk fat. 44. The frozen pizza dough as defined in claim 42, wherein said dairy ingredient includes one or more ingredients selected from the group consisting of cheese, cheese substitute, whey, casein, and milk fat. 45. The frozen pizza dough as defined in claim 37, wherein said dough after said sheeting process is rolled end to end before being frozen. 46. The frozen pizza dough as defined in claim 44, wherein said dough after said sheeting process is rolled end to end before being frozen. 47. The frozen pizza dough as defined in claim 37, wherein said dough comprises by weight percent flour:    Flour100%Gluten1-4%Compressed yeast2-10%en space (1/2-em)Deactivated yeast0.1-0.5% Sugar1-3%Vegetable oilup to 5% en space (1/2-em)Cheese and/or1-5%and/or imitation cheeseChemical leavening1-3%Salt1-3%Water45-75%.  48. The frozen pizza dough as defined in claim 46, wherein said dough comprises by weight percent flour:    Flour100%Gluten1-4%Compressed yeast2-10%en space (1/2-em)Deactivated yeast0.1-0.5% Sugar1-3%Vegetable oilup to 5% en space (1/2-em)Cheese and/or1-5%and/or imitation cheeseChemical leavening1-3%Salt1-3%Water45-75%.
法律状态
(US20160165901) LEGAL DETAILS FOR US2016165901  Actual or expected expiration date=2027-03-15    Legal state=ALIVE    Status=PENDING     Event publication date=2016-02-19  Event code=US/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=US US15048068  Application date=2016-02-19  Standardized application number=2016US-15048068     Event publication date=2016-02-19  Event code=US/AS  Event type=Change of name or address  Event type=Reassignment  Assignment OWNER: RICH PRODUCTS CORPORATION, NEW YORK  Effective date of the event=2007-03-12  ASSIGNMENT OF ASSIGNORS INTEREST ASSIGNORS:BHATIA, SACHIN MORAD, MOHAMMED M. REEL/FRAME:037776/0134     Event publication date=2016-02-19  Event code=US/AS  Event type=Change of name or address  Event type=Reassignment  Assignment  Effective date of the event=2007-03-12  ASSIGNMENT OF ASSIGNORS INTEREST ASSIGNORS:BHATIA, SACHIN MORAD, MOHAMMED M. REEL/FRAME:037776/0134     Event publication date=2016-06-16  Event code=US/A1  Event type=Examination events  Application published  Publication country=US  Publication number=US2016165901  Publication stage Code=A1  Publication date=2016-06-16  Standardized publication number=US20160165901
专利类型码
A1
国别省市代码
若您需要申请原文,请登录。

最新评论

暂无评论。

登录后可以发表评论

意见反馈
返回顶部