WO2023198780A1 - Process of producing packaged cookie dough pieces - Google Patents
Process of producing packaged cookie dough pieces Download PDFInfo
- Publication number
- WO2023198780A1 WO2023198780A1 PCT/EP2023/059566 EP2023059566W WO2023198780A1 WO 2023198780 A1 WO2023198780 A1 WO 2023198780A1 EP 2023059566 W EP2023059566 W EP 2023059566W WO 2023198780 A1 WO2023198780 A1 WO 2023198780A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cookie dough
- pieces
- extruder
- flour
- dough pieces
- Prior art date
Links
- 235000014510 cooky Nutrition 0.000 title claims abstract description 160
- 238000000034 method Methods 0.000 title claims abstract description 49
- 235000013312 flour Nutrition 0.000 claims abstract description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims description 28
- 230000000813 microbial effect Effects 0.000 claims description 16
- 235000019219 chocolate Nutrition 0.000 claims description 13
- 230000000694 effects Effects 0.000 claims description 8
- 235000012041 food component Nutrition 0.000 claims description 8
- 239000005417 food ingredient Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 2
- 239000008199 coating composition Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 235000011850 desserts Nutrition 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 38
- 235000019197 fats Nutrition 0.000 description 38
- 239000004615 ingredient Substances 0.000 description 15
- 239000000203 mixture Substances 0.000 description 15
- 244000299461 Theobroma cacao Species 0.000 description 10
- 235000015243 ice cream Nutrition 0.000 description 10
- 238000001125 extrusion Methods 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 238000004904 shortening Methods 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 244000062793 Sorghum vulgare Species 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 240000001592 Amaranthus caudatus Species 0.000 description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 2
- 240000006162 Chenopodium quinoa Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 244000043158 Lens esculenta Species 0.000 description 2
- 235000010804 Maranta arundinacea Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 244000145580 Thalia geniculata Species 0.000 description 2
- 235000012419 Thalia geniculata Nutrition 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 244000263375 Vanilla tahitensis Species 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 235000012735 amaranth Nutrition 0.000 description 2
- 239000004178 amaranth Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000021544 chips of chocolate Nutrition 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000113 differential scanning calorimetry Methods 0.000 description 1
- -1 diglycerides Chemical class 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000002327 glycerophospholipids Chemical class 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Definitions
- the present invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising:
- the present process enables the continuous production of packaged cookie dough pieces that do not require frozen distribution and storage.
- Chocolate chip cookie dough ice cream is a popular ice cream flavor in which unbaked chunks of chocolate chip cookie dough are embedded in vanilla flavored ice cream.
- Chocolate chip cookie dough ice cream is said to have originated in 1984 at the first Ben & Jerry's "scoop shop” in Burlington, Vermont, from an anonymous suggestion on their flavor suggestion board. In 1991 , Ben & Jerry's began selling pints of the flavor which quickly became popular with consumers. By 1992, chocolate chip cookie dough accounted for 20 percent of the company's total ice cream sales, and other ice cream manufacturers started making their own versions of the flavor.
- cookie dough used in cookie dough ice cream is pasteurized and distributed in frozen form before being mixed with ice cream. It would be highly advantageous if cookie dough could be provided in a form that does not require frozen distribution and storage, and that can be dosed easily during production of the cookie dough ice cream.
- WO 90/15540 describes a method for the production of cookies comprising: (a) heating ingredients comprising flour, and shortening or fat in a cooker extruder to form a heat treated mass,
- Heating in the cooker extruder is used to reduce post extrusion baking time and to promote Maillard browning and flavour development.
- US 5,079,012 describes a method for the continuous production of a shelf-stable, unleavened cookie composition, said method comprising:
- GB 2258383 describes a low water activity refrigerated cookie dough composition comprising coloured confectionery inclusions, e.g. candy coated chocolates.
- the dough composition has a water activity of not more than 0.75.
- the dough composition does not suffer from colour bleeding during refrigerated storage.
- Example 1 describes a dough having the following composition: wt.%
- the inventors have developed a process of producing a package comprising non-gelatinized cookie dough pieces that can suitably be distributed and stored under ambient or refrigerated conditions.
- the process utilizes an extruder to mix the cookie dough ingredients and to produce one or more strands of extruded cookie dough that is cut into cookie dough pieces, followed by packaging of these cookie dough pieces.
- the temperature of the cookie dough within the extruder is kept below the starch gelatinization temperature.
- the present invention provides a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising:
- the packaged cookie dough pieces obtained by the present process also provide the benefit that they do not need to be thawed before being applied in e.g. the production of cookie dough ice cream.
- Another aspect of the invention is a packaged cookie dough product comprising a sealed package holding a plurality of cookie dough pieces, the cookie dough pieces being obtained by the extrusion process of present invention, having a piece weight of 0.2 to 100 grams and comprising 80-100 wt.% of non-gelatinized cookie dough and 0-20 wt.% of pieces of confectionery, the non-gelatinized cookie dough comprising:
- a first aspect of the invention relates to a process of producing a package comprising nongelatinized cookie dough pieces, said process comprising:
- non-gelatinized cookie dough refers to a cookie dough in which the farinaceous flour component does not contain gelatinized starch.
- farinaceous flour refers to a ground or milled plant material that is rich in starch.
- sugar refers to carbohydrates selected from disaccharides, monosaccharides and combinations thereof.
- fat refers to glycerides, notably glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof. Unless indicated otherwise, at ambient temperature the fat may contain or consist of solid fat or it may be totally liquid.
- material temperature within the extruder refers to the temperature of the mass consisting of one or more dough ingredients at any stage of transportation of that mass through the extruder. Since dough ingredients may be introduced sequentially into the extruder, the composition of the mass may change as it is transported through the extruder.
- starch gelatinization temperature refers to the gelatinization temperature of the starch that is contained in the farinaceous flour. The starch gelatinization temperature may suitably be determined by means of differential scanning calorimetry (DSC).
- the farinaceous flour that is employed in the present process is preferably selected from wheat flour, corn flour, rice flour, tapioca flour, quinoa flour, potato flour, corn flour, amaranth flour, arrowroot flour, rice flour, buckwheat flour, sweet potato flour, lentil flour, bean flour, soy flour, barley flour, sorghum flour, millet flour, oat flour, rye flour and combinations thereof, more preferably the farinaceous flour is selected from wheat flour, oat flour, rye flour and combinations thereof, most preferably the farinaceous flour is wheat flour.
- the farinaceous flour employed in the process has been pretreated to reduce the microbial count.
- this pre-treatment comprises heating the farinaceous flour to a temperature of at least 60°C, more preferably to a temperature in the range of 65°C to 150°C, most preferably to a temperature in the range of 70°C to 120°C.
- the aforementioned pre-treatment preferably comprises contacting of the farinaceous flour with hot air, more preferably hot air having a temperature in excess of 100°C.
- the farinaceous flour that is introduced in the extruder preferably has a microbial count of not more than 500,000 cfu/gram, more preferably of not more than 200,000 cfu/gram, most preferably of not more than 100,000 cfu/gram.
- the water content of the farinaceous flour preferably is in the range of 2-8 wt.%, more preferably in the range of 3-7 wt.% and most preferably in the range of 4-6 wt.%.
- the farinaceous flour is mixed with sugar and optionally other dry ingredients to form a dry mix.
- dry ingredients include salt, leavening agents, emulsifiers, egg powder, spices, flavouring and combinations thereof.
- sugar Preferably 60-120 parts by weight of sugar, more preferably 75-115 parts by weight of sugar, most preferably 90-110 parts by weight of sugar are introduced into the extruder.
- the sugar employed in the present process is selected from sucrose, glucose, fructose, lactose and combinations thereof. Most preferably, the sugar employed is sucrose. It is noted that the sugar may be introduced after having been blended with other ingredients of cookie dough.
- the water is introduced into the extruder downstream of where the farinaceous flour is introduced.
- the fat is introduced into the extruder together with the water or downstream of where the water is introduced, more preferably, the fat is introduced into the extruder downstream of where the water is introduced. Even more preferably, the fat is introduced into the extruder downstream of where the water is introduced and the water is introduced into the extruder downstream of where the farinaceous flour is introduced.
- the fat that is employed in the present process preferably contains at least 75 wt.%, more preferably at least 85 wt.% and most preferably at least 90 wt.% triglycerides.
- the fat comprises one or more fats selected from milk fat, coconut oil, palm kernel oil, palm oil, sunflower oil, rapeseed oil, soybean oil, cottonseed oil, maize oil, olive oil, fractions of these fats and hydrogenated versions of these fats.
- the fat preferably has a solid fat content at 20°C (N20) of at least 10%, more preferably the fat has a solid fat content at 20°C (N20) of 12-50%, most preferably the fat has a solid fat content at 20°C (N20) of 16-30%.
- the process comprises introducing 0.5-60 parts by weight of pieces of confectionery into the extruder downstream of where the farinaceous flour, sugar, water and fat are introduced to produce a cookie dough containing confectionery inclusions. More preferably, 1-30 parts by weight of pieces of confectionery, most preferably 2-20 parts by weight of pieces of confectionery are introduced.
- the pieces of confectionery that are optionally introduced into the extruder preferably contain at least 80 wt.% of one or more components selected from chocolate, candy, fruit, nuts, sugar nibs, and baked cookie. According to a particularly preferred embodiment, the pieces of confectionery are chocolate pieces.
- one or more other ingredients may be introduced into the extruder.
- the material temperature within the extruder is preferably kept below 90°C, more preferably the material temperature within the extruder is kept below 75°C, most preferably the material temperature within the extruder is kept between 10 °C and 60 °C.
- the temperature of the dough with the extruder is preferably kept below 70°C, more preferably below 60°C and most preferably below 50°C.
- the extruder employed in the present process is preferably a single or double screw extruder, more preferably the extruder is a twin screw extruder.
- the extruder preferably extrudes at least 5 kg/h of cookie dough, more preferably at least 20 kg/h of cookie dough, most preferably at least 50-100,000 kg/h of cookie dough.
- the specific mechanical energy applied during extrusion is 5-30 Wh/kg, more preferably the specific mechanical energy applied during extrusion is 7.5-25 Wh/kg, most preferably the specific mechanical energy applied during extrusion is 10-20 Wh/kg.
- the extruder preferably has a length (L) to diameter (D) ratio between of at least 10, more preferably the L/D ratio is between 15 and 300, most preferably the L/D ratio is between 20 and 200.
- the cookie dough is expelled from the extruder in the form of one or more strands, each having an average diameter between 1-100 mm, more preferably between 1.5-60 mm and most preferably between 2-50 mm.
- the cookie dough pieces obtained by cutting the one or more strands of cookie dough preferably have a piece weight of 0.1 to 100 grams, more preferably a piece weight of 0.2to 80 grams, most preferably a piece weight of 0.2 to 60 grams.
- the cookie dough pieces preferably have a water activity of less than 0.9 at 25°C, more preferably the cookie dough pieces have a water activity in the range of 0.6-0.8 at 25°C.
- the cookie dough pieces have a density of 0.9-1.4g/cm 3 , more preferably a density of 0.95-1.35 g/cm 3 , most preferably a density of 1.0-1.3 g/cm 3 .
- the cookie dough in the cookie dough pieces preferably has a microbial count of less than 50,000 cfu/gram, more preferably a microbial count of less than 10,000 cfu/gram, most preferably a microbial count of less than 5,000 cfu/gram.
- the cookie dough pieces preferably have a microbial count of less than 50,000 cfu/gram, more preferably a microbial count of less than 10,000 cfu/gram, most preferably a microbial count of less than 5,000 cfu/gram.
- At least 100 g of the collected cookie dough pieces are introduced into a single package, more preferably at least 1 kg of the collected cookie dough pieces, most preferably 2-100 kg of the collected cookie dough pieces are introduced into the package.
- the closed package is kept at a temperature of at least 0 °C, more preferably at a temperature of 1-30 °C and most preferably at a temperature of 3-25 °C for at least 7 days, more preferably for at least 10 days and most preferably for 14-400 days before being opened.
- Another aspect of the invention relates to a process of preparing a food product, said process comprising a process of producing a package comprising non-gelatinized cookie dough pieces as described herein before, followed by the following steps:
- the combining of the cookie dough pieces with one or more food ingredients comprises mixing the cookie dough pieces with said one or more food ingredients to produce a food product selected from frozen confectionary, desserts and fillings.
- the combining of the cookie dough pieces with one or more food ingredients comprises coating the cookie dough pieces with a coating composition comprising chocolate and/or sugar.
- the package containing the cookie dough pieces is preferably kept at a temperature of more than 0°C, more preferably at a temperature of 2 to 30°C , most preferably at a temperature of 3 to 20°C , for at least 7 days, more preferably for at least 10 days, most preferably for 14 to 400 days, prior to removal of the dough pieces from the package.
- Another aspect of the invention relates to a packaged cookie dough product comprising a sealed package holding a plurality of cookie dough pieces, the cookie dough pieces being obtained by the extrusion process described herein before, having a piece weight of 0.2 to 100 grams and comprising 80-100 wt.% of non-gelatinized cookie dough and 0-20 wt.% of pieces of confectionery, the non-gelatinized cookie dough comprising:
- non-gelatinized cookie dough has a microbial count of not more than 50,000 cfu/gram and wherein the pieces of confectionery, if present, are homogenously distributed throughout the cookie dough pieces.
- the cookie dough has a microbial count of less than 20,000 cfu/gram, more preferably a microbial count of less than 10,000 cfu/gram, most preferably a microbial count of less than 5,000 cfu/gram.
- the cookie dough pieces in the packaged cookie dough product are preferably cookie dough pieces as described herein before.
- the sealed package preferably holds at least 0.1 kg of the cookie dough pieces, more preferably the sealed package holds 1-200 kg of the cookie dough pieces, most preferably the sealed package holds 2-100 kg of the cookie dough pieces.
- the cookie dough pieces preferably comprise 85-100 wt.% of non-gelatinized cookie dough, more preferably 88-99.7 wt.% of non-gelatinized cookie dough, most preferably 90-99 wt.% of non-gelatinized cookie dough.
- the cookie dough in the cookie dough pieces preferably comprises 33-39 wt.% farinaceous flour, preferably 34-38 wt.% of farinaceous flour.
- the farinaceous flour in the cookie dough pieces is preferably selected from wheat flour, corn flour, rice flour, tapioca flour, quinoa flour, potato flour, corn flour, amaranth flour, arrowroot flour, rice flour, buckwheat flour, sweet potato flour, lentil flour, bean flour, soy flour, barley flour, sorghum flour, millet flour, oat flour, rye flour and combinations thereof, more preferably the farinaceous flour is selected from wheat flour, oat flour, rye flour and combinations thereof, most preferably the farinaceous flour is wheat flour.
- the cookie dough in the cookie dough pieces preferably comprises 9-14 wt.% water, preferably 10-13 wt.% water.
- the cookie dough in the cookie dough pieces preferably comprises 31-39 wt.% sugar, preferably 32-38 wt.% sugar.
- the cookie dough in the cookie dough pieces comprises 11-19 wt.% fat, more preferably 12- 18 wt.% fat.
- the fat in the cookie dough preferably is a fat as specified herein before.
- the combination of farinaceous flour, water, sugar and fat constitutes at least 90 wt.%, more preferably at least 95 wt.% of the cookie dough.
- the cookie dough pieces preferably comprise 0-15 wt.% of pieces of confectionery, more preferably 0.3-12 wt.% of pieces of confectionery, most preferably 1-10 wt.% of pieces of confectionery.
- the pieces of confectionery in the cookie dough pieces preferably contain at least 80 wt.% of one or more components selected from chocolate, candy, fruit, nuts, sugar nibs, and baked cookie. According to a particularly preferred embodiment, the pieces of confectionery are chocolate pieces.
- Cookie dough pieces according to the present invention were prepared on the basis of the recipe that is shown in Table 1 .
- Table 1
- the dough pieces were prepared using a twin screw extruder.
- the extruder had a screw diameter of 43 mm, an L/D of 36 and a die comprising 3 circular openings with a diameter of 9 mm.
- the extruder was divided in 8 stages of equal length.
- a premix of all the dry dough ingredients, except for the butter fat was introduced in the first extrusion stage. Water was introduced at the beginning of the third extrusion stage and the butter fat at the end of that same stage. The chocolate chips were introduced at the seventh stage.
- the extruder was operated at a throughput of 400 kg/h and a specific mechanical energy of 0.013 kWh/kg.
- the maximum material temperature observed in the extruder was 45°C.
- the strand of dough that was expelled through the die was cut into dough pieces by a rotating cutter.
- the dough pieces had an average weight of approximately 1.0 grams.
- the dough pieces were collected in a bag which was subsequently sealed.
- Figure 1 shows an image of the cut dough pieces.
- the packaged dough pieces had a shelf-life at 20°C of more than 120 days. Comparative Example A
- Example 1 was repeated, except that the dough ingredients were mixed together in a Spiral mixer.
- the dough so obtained was extremely crumbly, as is evident from Figure 2. This crumbliness could not be removed by increasing the kneading time and/or the rotation speed of the hook.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising: • mixing the flour, sugar, water and fat in the extruder to produce a cookie dough; • expelling one or more strands of cookie dough from the extruder; • cutting the one or more strands of cookie dough into cookie dough pieces; • collecting the cookie dough pieces; • introducing a number of the collected cookie dough pieces into a package; and • closing the package; wherein the material temperature within the extruder is kept below 110°C and wherein, following the introduction of flour and water into the extruder, the temperature of the cookie dough within the extruder is kept below the starch gelatinization temperature. The package comprising non-gelatinized cookie dough pieces that is obtained by the present process can suitably be distributed and stored under ambient or refrigerated conditions. The invention also provides a packaged cookie dough product that can be obtained by the aforementioned process.
Description
PROCESS OF PRODUCING PACKAGED COOKIE DOUGH PIECES
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising:
• mixing flour, sugar, water and fat in an extruder to produce a cookie dough;
• expelling one or more strands of cookie dough from the extruder;
• cutting the one or more strands of cookie dough into cookie dough pieces;
• collecting the cookie dough pieces;
• introducing a number of the collected cookie dough pieces into a package; and
• closing the package.
The present process enables the continuous production of packaged cookie dough pieces that do not require frozen distribution and storage.
BACKGROUND OF THE INVENTION
Chocolate chip cookie dough ice cream is a popular ice cream flavor in which unbaked chunks of chocolate chip cookie dough are embedded in vanilla flavored ice cream.
Chocolate chip cookie dough ice cream is said to have originated in 1984 at the first Ben & Jerry's "scoop shop" in Burlington, Vermont, from an anonymous suggestion on their flavor suggestion board. In 1991 , Ben & Jerry's began selling pints of the flavor which quickly became popular with consumers. By 1992, chocolate chip cookie dough accounted for 20 percent of the company's total ice cream sales, and other ice cream manufacturers started making their own versions of the flavor.
Because of the health risks associated with the consumption of raw cookie dough, the cookie dough used in cookie dough ice cream is pasteurized and distributed in frozen form before being mixed with ice cream. It would be highly advantageous if cookie dough could be provided in a form that does not require frozen distribution and storage, and that can be dosed easily during production of the cookie dough ice cream.
WO 90/15540 describes a method for the production of cookies comprising:
(a) heating ingredients comprising flour, and shortening or fat in a cooker extruder to form a heat treated mass,
(b) reducing the temperature of said heat treated mass,
(c) admixing water with the heat treated mass to obtain a substantially homogeneous cookie dough-like mixture having a temperature of 100-212°F (38-100°C),
(d) forming the dough-like mixture into pieces, and
(e) leavening the pieces.
Heating in the cooker extruder is used to reduce post extrusion baking time and to promote Maillard browning and flavour development.
US 5,015,489 describes a method for producing cookies comprising:
(a) forming a substantially homogeneous dough-like mixture in a cooker extruder by heating ingredients comprising at least one flour and shortening or fat to a temperature of at least about 150°F under conditions to prevent substantial starch gelatinization,
(b) extruding the dough-like mixture,
(c) forming the extrudate into pieces, and
(d) leavening the pieces by subjecting them to post extrusion heating to obtain a crumb-like structure.
US 5,079,012 describes a method for the continuous production of a shelf-stable, unleavened cookie composition, said method comprising:
(a) admixing ingredients comprising flour, at least one sugar, and shortening or fat in a cooker extruder,
(b) heating ingredients comprising flour and shortening or fat in the extruder while continuously mixing at a temperature of at least 150°F (65.6°C) to promote browning and to form a heat treated, unleavened cookie composition, and
(c) extruding the unleavened cookie composition, wherein the unleavened cookie has a water activity of less than 0.7, and wherein the extruded cookie composition is leavenable by heating to a crumb-like structure.
GB 2258383 describes a low water activity refrigerated cookie dough composition comprising coloured confectionery inclusions, e.g. candy coated chocolates. The dough composition has a water activity of not more than 0.75. The dough composition does not suffer from colour bleeding during refrigerated storage. Example 1 describes a dough having the following composition:
wt.%
Flour 30.528
Water 3.214
Sugars (sucrose + molasses + corn syrup) 32.312
Fat (shortening + soybean oil) 15.421
Egg yolk solids 0.411
Soda 0.392
Other dough ingredients 1 .056
Candy pieces 16.666
US 2008/044542 describes a ready-to-eat, freezable cookie dough consisting of:
• one or more flours;
• one or more sugars;
• butter;
• water;
• chocolate chips;
• vanilla extract; and
• salt.
US 2016/120191 describes a method of manufacturing a raw dough product, the method comprising:
• combining rice flour, potato starch, a starch selected from the group consisting of tapioca starch, corn starch and combinations thereof, shortening, sucrose and water;
• forming a raw dough product; and
• packaging the raw dough product, wherein the raw dough product has a water activity of 0.82 or less.
SUMMARY OF THE INVENTION
The inventors have developed a process of producing a package comprising non-gelatinized cookie dough pieces that can suitably be distributed and stored under ambient or refrigerated conditions. The process utilizes an extruder to mix the cookie dough ingredients and to produce one or more strands of extruded cookie dough that is cut into cookie dough pieces, followed by packaging of these cookie dough pieces. In order to ensure that the cookie dough pieces retain a chewy texture, the temperature of the cookie dough within the extruder is kept below the starch gelatinization temperature.
More particularly, the present invention provides a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising:
• introducing 100 parts by weight of farinaceous flour, 40-130 parts by weight of sugar, 15- 50 parts by weight of water and 20-70 parts by weight of fat into an extruder;
• mixing the flour, sugar, water and fat in the extruder to produce a cookie dough;
• expelling one or more strands of cookie dough from the extruder;
• cutting the one or more strands of cookie dough into cookie dough pieces;
• collecting the cookie dough pieces;
• introducing a number of the collected cookie dough pieces into a package; and
• closing the package; wherein the material temperature within the extruder is kept below 110°C and wherein, following the introduction of flour and water into the extruder, the temperature of the cookie dough within the extruder is kept below the starch gelatinization temperature.
Besides offering the advantage of not requiring freezing, frozen distribution and frozen storage, the packaged cookie dough pieces obtained by the present process also provide the benefit that they do not need to be thawed before being applied in e.g. the production of cookie dough ice cream.
Another aspect of the invention is a packaged cookie dough product comprising a sealed package holding a plurality of cookie dough pieces, the cookie dough pieces being obtained by the extrusion process of present invention, having a piece weight of 0.2 to 100 grams and comprising 80-100 wt.% of non-gelatinized cookie dough and 0-20 wt.% of pieces of confectionery, the non-gelatinized cookie dough comprising:
• 32-40 wt.% farinaceous flour;
• 8-15 wt.% water;
• 30-40 wt.% sugar;
• 10-20 wt.% fat; wherein the non-gelatinized cookie dough has a microbial count of not more than 50,000 cfu/gram and wherein the pieces of confectionery, if present, are homogenously distributed throughout the cookie dough pieces.
DETAILED DESCRIPTION OF THE INVENTION
A first aspect of the invention relates to a process of producing a package comprising nongelatinized cookie dough pieces, said process comprising:
• introducing 100 parts by weight of farinaceous flour, 40-130 parts by weight of sugar, 15- 50 parts by weight of water and 20-70 parts by weight of fat into an extruder;
• mixing the flour, sugar, water and fat in the extruder to produce a cookie dough;
• expelling one or more strands of cookie dough from the extruder;
• cutting the one or more strands of cookie dough into cookie dough pieces;
• collecting the cookie dough pieces;
• introducing a number of the collected cookie dough pieces into a package; and
• closing the package; wherein the material temperature within the extruder is kept below 110°C and wherein, following the introduction of flour and water into the extruder, the temperature of the cookie dough within the extruder is kept below the starch gelatinization temperature.
The term “non-gelatinized cookie dough” as used herein refers to a cookie dough in which the farinaceous flour component does not contain gelatinized starch.
The term “farinaceous flour” as used herein refers to a ground or milled plant material that is rich in starch.
The term “sugar” as used herein refers to carbohydrates selected from disaccharides, monosaccharides and combinations thereof.
The term “fat” as used herein refers to glycerides, notably glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof. Unless indicated otherwise, at ambient temperature the fat may contain or consist of solid fat or it may be totally liquid.
The terminology “material temperature within the extruder” refers to the temperature of the mass consisting of one or more dough ingredients at any stage of transportation of that mass through the extruder. Since dough ingredients may be introduced sequentially into the extruder, the composition of the mass may change as it is transported through the extruder.
The term “starch gelatinization temperature” as used herein refers to the gelatinization temperature of the starch that is contained in the farinaceous flour. The starch gelatinization temperature may suitably be determined by means of differential scanning calorimetry (DSC).
The farinaceous flour that is employed in the present process, is preferably selected from wheat flour, corn flour, rice flour, tapioca flour, quinoa flour, potato flour, corn flour, amaranth flour, arrowroot flour, rice flour, buckwheat flour, sweet potato flour, lentil flour, bean flour, soy flour, barley flour, sorghum flour, millet flour, oat flour, rye flour and combinations thereof, more preferably the farinaceous flour is selected from wheat flour, oat flour, rye flour and combinations thereof, most preferably the farinaceous flour is wheat flour.
According to a particularly preferred embodiment, the farinaceous flour employed in the process has been pretreated to reduce the microbial count. Preferably, this pre-treatment comprises heating the farinaceous flour to a temperature of at least 60°C, more preferably to a temperature in the range of 65°C to 150°C, most preferably to a temperature in the range of 70°C to 120°C.
The aforementioned pre-treatment preferably comprises contacting of the farinaceous flour with hot air, more preferably hot air having a temperature in excess of 100°C.
The farinaceous flour that is introduced in the extruder preferably has a microbial count of not more than 500,000 cfu/gram, more preferably of not more than 200,000 cfu/gram, most preferably of not more than 100,000 cfu/gram.
The water content of the farinaceous flour preferably is in the range of 2-8 wt.%, more preferably in the range of 3-7 wt.% and most preferably in the range of 4-6 wt.%.
Preferably, before the farinaceous flour is introduced into the extruder, it is mixed with sugar and optionally other dry ingredients to form a dry mix. Examples of other dry ingredients that may be mixed into the dry mix include salt, leavening agents, emulsifiers, egg powder, spices, flavouring and combinations thereof.
Preferably 60-120 parts by weight of sugar, more preferably 75-115 parts by weight of sugar, most preferably 90-110 parts by weight of sugar are introduced into the extruder.
Preferably, the sugar employed in the present process is selected from sucrose, glucose, fructose, lactose and combinations thereof. Most preferably, the sugar employed is sucrose. It
is noted that the sugar may be introduced after having been blended with other ingredients of cookie dough.
Preferably 18-44 parts by weight of water, more preferably 21-38 parts by weight of water, most preferably 24-32 parts by weight of water are introduced into the extruder.
Preferably, the water is introduced into the extruder downstream of where the farinaceous flour is introduced.
Preferably 26-63 parts by weight of fat, more preferably 32-55 parts by weight of fat, most preferably 38-48 parts by weight of fat is introduced into the extruder.
Preferably, the fat is introduced into the extruder together with the water or downstream of where the water is introduced, more preferably, the fat is introduced into the extruder downstream of where the water is introduced. Even more preferably, the fat is introduced into the extruder downstream of where the water is introduced and the water is introduced into the extruder downstream of where the farinaceous flour is introduced.
The fat that is employed in the present process, preferably contains at least 75 wt.%, more preferably at least 85 wt.% and most preferably at least 90 wt.% triglycerides.
Preferably the fat comprises one or more fats selected from milk fat, coconut oil, palm kernel oil, palm oil, sunflower oil, rapeseed oil, soybean oil, cottonseed oil, maize oil, olive oil, fractions of these fats and hydrogenated versions of these fats.
The fat preferably has a solid fat content at 20°C (N20) of at least 10%, more preferably the fat has a solid fat content at 20°C (N20) of 12-50%, most preferably the fat has a solid fat content at 20°C (N20) of 16-30%.
According to a particularly preferred embodiment, the process comprises introducing 0.5-60 parts by weight of pieces of confectionery into the extruder downstream of where the farinaceous flour, sugar, water and fat are introduced to produce a cookie dough containing confectionery inclusions. More preferably, 1-30 parts by weight of pieces of confectionery, most preferably 2-20 parts by weight of pieces of confectionery are introduced.
The pieces of confectionery that are optionally introduced into the extruder, preferably contain at least 80 wt.% of one or more components selected from chocolate, candy, fruit, nuts, sugar
nibs, and baked cookie. According to a particularly preferred embodiment, the pieces of confectionery are chocolate pieces.
In the present process, besides farinaceous flour, sugar, water, fat and the optional pieces of confectionary one or more other ingredients may be introduced into the extruder. Preferably no more than 40 parts by weight, more preferably not more than 20 parts by weight of these one or more other ingredients are introduced into the extruder.
The material temperature within the extruder is preferably kept below 90°C, more preferably the material temperature within the extruder is kept below 75°C, most preferably the material temperature within the extruder is kept between 10 °C and 60 °C.
Following the introduction of flour and water into the extruder, the temperature of the dough with the extruder is preferably kept below 70°C, more preferably below 60°C and most preferably below 50°C.
The extruder employed in the present process is preferably a single or double screw extruder, more preferably the extruder is a twin screw extruder.
The extruder preferably extrudes at least 5 kg/h of cookie dough, more preferably at least 20 kg/h of cookie dough, most preferably at least 50-100,000 kg/h of cookie dough.
Preferably, the specific mechanical energy applied during extrusion is 5-30 Wh/kg, more preferably the specific mechanical energy applied during extrusion is 7.5-25 Wh/kg, most preferably the specific mechanical energy applied during extrusion is 10-20 Wh/kg.
The extruder preferably has a length (L) to diameter (D) ratio between of at least 10, more preferably the L/D ratio is between 15 and 300, most preferably the L/D ratio is between 20 and 200.
Preferably, the cookie dough is expelled from the extruder in the form of one or more strands, each having an average diameter between 1-100 mm, more preferably between 1.5-60 mm and most preferably between 2-50 mm.
The cookie dough pieces obtained by cutting the one or more strands of cookie dough preferably have a piece weight of 0.1 to 100 grams, more preferably a piece weight of 0.2to 80 grams, most preferably a piece weight of 0.2 to 60 grams.
The cookie dough pieces preferably have a water activity of less than 0.9 at 25°C, more preferably the cookie dough pieces have a water activity in the range of 0.6-0.8 at 25°C.
Preferably, the cookie dough pieces have a density of 0.9-1.4g/cm3, more preferably a density of 0.95-1.35 g/cm3, most preferably a density of 1.0-1.3 g/cm3.
The cookie dough in the cookie dough pieces preferably has a microbial count of less than 50,000 cfu/gram, more preferably a microbial count of less than 10,000 cfu/gram, most preferably a microbial count of less than 5,000 cfu/gram.
The cookie dough pieces preferably have a microbial count of less than 50,000 cfu/gram, more preferably a microbial count of less than 10,000 cfu/gram, most preferably a microbial count of less than 5,000 cfu/gram.
Preferably, at least 100 g of the collected cookie dough pieces are introduced into a single package, more preferably at least 1 kg of the collected cookie dough pieces, most preferably 2-100 kg of the collected cookie dough pieces are introduced into the package.
According to a particularly preferred embodiment, the closed package is kept at a temperature of at least 0 °C, more preferably at a temperature of 1-30 °C and most preferably at a temperature of 3-25 °C for at least 7 days, more preferably for at least 10 days and most preferably for 14-400 days before being opened.
Another aspect of the invention relates to a process of preparing a food product, said process comprising a process of producing a package comprising non-gelatinized cookie dough pieces as described herein before, followed by the following steps:
• removing the cookie dough pieces from the package; and
• combining the cookie dough pieces with one or more other food ingredients.
In one advantageous embodiment, the combining of the cookie dough pieces with one or more food ingredients comprises mixing the cookie dough pieces with said one or more food ingredients to produce a food product selected from frozen confectionary, desserts and fillings.
In another advantageous embodiment, the combining of the cookie dough pieces with one or more food ingredients comprises coating the cookie dough pieces with a coating composition comprising chocolate and/or sugar.
In the aforementioned embodiment, the package containing the cookie dough pieces is preferably kept at a temperature of more than 0°C, more preferably at a temperature of 2 to 30°C , most preferably at a temperature of 3 to 20°C , for at least 7 days, more preferably for at least 10 days, most preferably for 14 to 400 days, prior to removal of the dough pieces from the package.
Another aspect of the invention relates to a packaged cookie dough product comprising a sealed package holding a plurality of cookie dough pieces, the cookie dough pieces being obtained by the extrusion process described herein before, having a piece weight of 0.2 to 100 grams and comprising 80-100 wt.% of non-gelatinized cookie dough and 0-20 wt.% of pieces of confectionery, the non-gelatinized cookie dough comprising:
• 32-40 wt.% farinaceous flour;
• 8-15 wt.% water;
• 30-40 wt.% sugar;
• 10-20 wt.% fat; wherein the non-gelatinized cookie dough has a microbial count of not more than 50,000 cfu/gram and wherein the pieces of confectionery, if present, are homogenously distributed throughout the cookie dough pieces.
According to a particularly preferred embodiment, the cookie dough has a microbial count of less than 20,000 cfu/gram, more preferably a microbial count of less than 10,000 cfu/gram, most preferably a microbial count of less than 5,000 cfu/gram.
The cookie dough pieces in the packaged cookie dough product are preferably cookie dough pieces as described herein before.
The sealed package preferably holds at least 0.1 kg of the cookie dough pieces, more preferably the sealed package holds 1-200 kg of the cookie dough pieces, most preferably the sealed package holds 2-100 kg of the cookie dough pieces.
The cookie dough pieces preferably comprise 85-100 wt.% of non-gelatinized cookie dough, more preferably 88-99.7 wt.% of non-gelatinized cookie dough, most preferably 90-99 wt.% of non-gelatinized cookie dough.
The cookie dough in the cookie dough pieces preferably comprises 33-39 wt.% farinaceous flour, preferably 34-38 wt.% of farinaceous flour.
The farinaceous flour in the cookie dough pieces is preferably selected from wheat flour, corn flour, rice flour, tapioca flour, quinoa flour, potato flour, corn flour, amaranth flour, arrowroot flour, rice flour, buckwheat flour, sweet potato flour, lentil flour, bean flour, soy flour, barley flour, sorghum flour, millet flour, oat flour, rye flour and combinations thereof, more preferably the farinaceous flour is selected from wheat flour, oat flour, rye flour and combinations thereof, most preferably the farinaceous flour is wheat flour.
The cookie dough in the cookie dough pieces preferably comprises 9-14 wt.% water, preferably 10-13 wt.% water.
The cookie dough in the cookie dough pieces preferably comprises 31-39 wt.% sugar, preferably 32-38 wt.% sugar.
The cookie dough in the cookie dough pieces comprises 11-19 wt.% fat, more preferably 12- 18 wt.% fat. The fat in the cookie dough preferably is a fat as specified herein before.
Preferably, the combination of farinaceous flour, water, sugar and fat constitutes at least 90 wt.%, more preferably at least 95 wt.% of the cookie dough.
The cookie dough pieces preferably comprise 0-15 wt.% of pieces of confectionery, more preferably 0.3-12 wt.% of pieces of confectionery, most preferably 1-10 wt.% of pieces of confectionery.
The pieces of confectionery in the cookie dough pieces, preferably contain at least 80 wt.% of one or more components selected from chocolate, candy, fruit, nuts, sugar nibs, and baked cookie. According to a particularly preferred embodiment, the pieces of confectionery are chocolate pieces.
The invention is further illustrated by the following non-limiting examples.
EXAMPLES
Example 1
Cookie dough pieces according to the present invention were prepared on the basis of the recipe that is shown in Table 1 .
Table 1
Moisture content = 5 wt.%, microbial count = 20,000 cfu/g
The dough pieces were prepared using a twin screw extruder. The extruder had a screw diameter of 43 mm, an L/D of 36 and a die comprising 3 circular openings with a diameter of 9 mm. The extruder was divided in 8 stages of equal length.
A premix of all the dry dough ingredients, except for the butter fat was introduced in the first extrusion stage. Water was introduced at the beginning of the third extrusion stage and the butter fat at the end of that same stage. The chocolate chips were introduced at the seventh stage.
The extruder was operated at a throughput of 400 kg/h and a specific mechanical energy of 0.013 kWh/kg. The maximum material temperature observed in the extruder was 45°C.
The strand of dough that was expelled through the die was cut into dough pieces by a rotating cutter. The dough pieces had an average weight of approximately 1.0 grams. The dough pieces were collected in a bag which was subsequently sealed. Figure 1 shows an image of the cut dough pieces.
Analyses of the dough pieces showed that the water content was 10.95 wt.% and that the water activity was 0.7 at 25°C.
The packaged dough pieces had a shelf-life at 20°C of more than 120 days.
Comparative Example A
Example 1 was repeated, except that the dough ingredients were mixed together in a Spiral mixer. The dough so obtained was extremely crumbly, as is evident from Figure 2. This crumbliness could not be removed by increasing the kneading time and/or the rotation speed of the hook.
Sensory evaluation showed that the dough obtained from the Spiral mixer was dryer and more gritty (due to sugar crystals) than the dough pieces obtained from the extruder.
Claims
1. A process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising:
• introducing 100 parts by weight of farinaceous flour, 40-130 parts by weight of sugar, 15-50 parts by weight of water and 20-70 parts by weight of fat into an extruder;
• mixing the flour, sugar, water and fat in the extruder to produce a cookie dough;
• expelling one or more strands of cookie dough from the extruder;
• cutting the one or more strands of cookie dough into cookie dough pieces;
• collecting the cookie dough pieces;
• introducing a number of the collected cookie dough pieces into a package; and
• closing the package; wherein the material temperature within the extruder is kept below 110°C and wherein, following the introduction of flour and water into the extruder, the temperature of the cookie dough within the extruder is kept below the starch gelatinization temperature.
2. Process according to claim 1 , wherein the farinaceous flour has a microbial count of not more than 100,000 cfu/gram.
3. Process according to claim 1 or 2, wherein the farinaceous flour has a water content of 2- 8 wt.%.
4. Process according to any one of the preceding claims, wherein the fat is introduced into the extruder together with the water or downstream of where the water is introduced.
5. Process according to any one of the preceding claims, wherein the water is introduced into the extruder downstream of where the farinaceous flour is introduced.
6. Process according to any one of the preceding claims, wherein fat is introduced into the extruder downstream of where the water is introduced.
7. Process according to any one of the preceding claims, wherein the process comprises introducing 0-60 parts by weight of pieces of confectionery into the extruder downstream of where the farinaceous flour, sugar, water and fat are introduced to produce a cookie dough containing confectionery inclusions.
8. Process according to claim 7, wherein the pieces of confectionery contain at least 80 wt.% of one or more components selected from chocolate, candy, fruit, nuts, sugar nibs, and baked cookie.
9. A process of preparing a food product, said process comprising a process according to any one of the preceding claims, followed by the following steps:
• removing the cookie dough pieces from the package; and
• combining the cookie dough pieces with one or more other food ingredients.
10. Process according to claim 9, wherein the combining of the cookie dough pieces with one or more food ingredients comprises mixing the cookie dough pieces with said one or more food ingredients to produce a food product selected from frozen confectionary, desserts and fillings.
11 . Process according to claim 9, wherein the combining of the cookie dough pieces with one or more food ingredients comprises coating the cookie dough pieces with a coating composition comprising chocolate and/or sugar.
12. Process according to any one of claims 9-11 , wherein the package containing the cookie dough pieces is kept at a temperature of more than 0°C for at least 7 days, prior to removal of the dough pieces from the package.
13. A packaged cookie dough product comprising a sealed package holding a plurality of cookie dough pieces, the cookie dough pieces being obtained by a process according to any one of claims 1-8, having a piece weight of 0.2 to 100 grams and comprising 80-100 wt.% of non-gelatinized cookie dough and 0-20 wt.% of pieces of confectionery, the nongelatinized cookie dough comprising:
• 32-40 wt.% farinaceous flour;
• 8-15 wt.% water;
• 30-40 wt.% sugar;
• 10-20 wt.% fat; wherein the non-gelatinized cookie dough has a microbial count of not more than 50,000 cfu/gram and wherein the pieces of confectionery, if present, are homogenously distributed throughout the cookie dough pieces.
14. Packaged cookie dough product according to claim 13, wherein the pieces of confectionery contain at least 80 wt.% of one or more components selected from chocolate, candy, fruit, nuts, sugar nibs, and baked cookie.
15. Packaged cookie dough product according to any one of claims 13-14, wherein the cookie dough pieces have a water activity in the range of 0.6 to 0.8 at 25°C.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP22167942 | 2022-04-12 | ||
EP22167942.6 | 2022-04-12 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023198780A1 true WO2023198780A1 (en) | 2023-10-19 |
Family
ID=81307337
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2023/059566 WO2023198780A1 (en) | 2022-04-12 | 2023-04-12 | Process of producing packaged cookie dough pieces |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2023198780A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2024192313A1 (en) * | 2023-03-15 | 2024-09-19 | General Mills, Inc. | Dough-based inclusion for dairy products |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1990015540A2 (en) | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
US5015489A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
US5079012A (en) | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
GB2258383A (en) | 1991-08-08 | 1993-02-10 | Pillsbury Co | Improvements in or relating to dough |
US5340598A (en) * | 1993-10-15 | 1994-08-23 | Nabisco, Inc. | Method for producing spherical shaped baked goods |
US20080044542A1 (en) | 2006-08-21 | 2008-02-21 | Cole And Parks | Ready to eat cookie dough |
US7425344B2 (en) * | 2003-12-17 | 2008-09-16 | Conagra Foods Food Ingredients Company | Process for producing a milled whole-grain wheat flour and products thereof |
US20160120191A1 (en) | 2013-05-31 | 2016-05-05 | General Mills, Inc. | Ready-To-Bake Gluten-Free Cookie Dough |
-
2023
- 2023-04-12 WO PCT/EP2023/059566 patent/WO2023198780A1/en unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1990015540A2 (en) | 1989-06-07 | 1990-12-27 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
US5015489A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
US5079012A (en) | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
GB2258383A (en) | 1991-08-08 | 1993-02-10 | Pillsbury Co | Improvements in or relating to dough |
US5340598A (en) * | 1993-10-15 | 1994-08-23 | Nabisco, Inc. | Method for producing spherical shaped baked goods |
US7425344B2 (en) * | 2003-12-17 | 2008-09-16 | Conagra Foods Food Ingredients Company | Process for producing a milled whole-grain wheat flour and products thereof |
US20080044542A1 (en) | 2006-08-21 | 2008-02-21 | Cole And Parks | Ready to eat cookie dough |
US20160120191A1 (en) | 2013-05-31 | 2016-05-05 | General Mills, Inc. | Ready-To-Bake Gluten-Free Cookie Dough |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2024192313A1 (en) * | 2023-03-15 | 2024-09-19 | General Mills, Inc. | Dough-based inclusion for dairy products |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2258199B1 (en) | Mix for bakery food | |
US20090269452A1 (en) | Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products | |
RU2345533C2 (en) | Sugar cookie making method | |
CA2495239A1 (en) | Snack having a soft edible layer and method of making | |
US20180317502A1 (en) | Gluten-free biscuits comprising brassicaceae seed protein | |
US20140220225A1 (en) | High protein whipped collet extrusion crunchy snack product and manufacturing apparatus and process | |
US4948602A (en) | Filled cookie | |
US7029714B2 (en) | Cold formed food bars containing fragile baked inclusions | |
WO2023198780A1 (en) | Process of producing packaged cookie dough pieces | |
US20080044542A1 (en) | Ready to eat cookie dough | |
US20150064334A1 (en) | High protein egg product and manufacturing apparatus and process | |
RU2628402C2 (en) | Chocolate product | |
JP4655071B2 (en) | Soft baked goods with a crispy texture | |
WO1994028741A1 (en) | Low fat, low calorie fat substitute | |
US20110014346A1 (en) | Edible dessert products | |
KR102050018B1 (en) | A biscuit having dual-texture and a manufacturing method thereof | |
WO1995026641A1 (en) | Low fat, low calorie, fat substitute | |
JP3406243B2 (en) | Confectionery dough for food allergy patients, confectionery using the same, and method for producing the same | |
TWI856178B (en) | Method for producing crumb bread, method for producing bread dough for crumb bread, method for producing bread for crumb bread, flake-shaped fat composition for crumb bread, method for improving the texture of crumb bread, and method for omitting bread drying step in method for producing crumb bread | |
RU2341088C2 (en) | Method of sugar pastry manufacturing | |
US20210137127A1 (en) | Confectionery capable of assuming an ornamental shape, and apparatus and method for preparing the same | |
RU2601584C2 (en) | Butter cookies "seed" | |
WO2019182152A1 (en) | Confectionery dough, confection, confectionery composition, and production methods for confectionery dough, confection, and confectionery composition | |
US20130171313A1 (en) | Production of gelatin-containing confectionery | |
JP2023022783A (en) | Bakery food product composition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23718275 Country of ref document: EP Kind code of ref document: A1 |