Organoleptically Enhanced Mixture for Baked Goods with Novel Properties

Abstract

A novel, multistep method of creating an organoleptically enhanced mixture for baked goods with novel properties, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or mouthfeel) are imparted to the baked goods created from the organoleptically enhanced mixture.

Claims

1. A method of preparing an organoleptically enhanced mixture for baked goods with novel properties, said method comprising the steps of: a) combining sugar, shortening, egg, and an organoleptic modifier to form a slurry and mixing said slurry with an air entraining rotary mixer at a speed not less than about 200 RPM for a time not less than about 7 minutes to form an organoleptic modifier; b) storing the organoleptic modifier for an arbitrary period of time before subsequent use; c) gently mixing pre-sifted flour and leavening agent into said organoleptic modifier to form an organoleptically enhanced mixture for baked goods; d) wherein said organoleptic modifier comprises a selection of at least one member of the group consisting of: a. peanut butter; b. cream cheese; c. sour cream; and, d. heavy cream; e) wherein said organoleptic modifier comprises less than about 7.0% of the total premixed volume of said organoleptically enhanced mixture without inclusions.

2. The method of claim 1 wherein said sugar comprises about 25.0% to about 35.0% of the total premixed volume of said organoleptically enhanced mixture without inclusions.

3. The method of claim 1 wherein said shortening comprises about 10.00% to about 20.0% of the total premixed volume of said organoleptically enhanced mixture without inclusions.

4. The method of claim 1 wherein said egg comprises about 3.00% to about 6.00% of the total premixed volume of said organoleptically enhanced mixture without inclusions.

5. The method of claim 1 wherein said pre-sifted flour comprises up to about 50.00% of the total premixed volume of said organoleptically enhanced mixture without inclusions.

6. The method of claim 1 wherein said leavening agent comprises up to about 1.00% of the total premixed volume of said organoleptically enhanced mixture without inclusions.

7. The method of claim 1 wherein said slurry further comprises coloring agents.

8. The method of claim 1 wherein said slurry further comprises flavoring agents.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0010] The following is a list of definitions for terms used herein:

[0011] Pre-mixed volume (without inclusions) or premixed volume of said organoleptically enhanced mixture without inclusions refers to the total of the dry or wet volumes in the organoleptically enhanced mixture minus inclusions, such substances specifically representing: flour, sugar, shortening, egg, flavoring (if any), leavening agent, and organoleptic modifier.

[0012] Formula % (w/o inclusions) refers to the dry or wet volume of the substance in question divided by the sum of the dry or wet volumes of all substances in the organoleptically enhanced mixture minus inclusions, such substances specifically representing: flour, sugar, shortening, egg, flavoring (if any), leavening agent, and organoleptic modifier. This value is expressed as a percentage.

[0013] Formula % (w/inclusions) refers to the dry or wet volume of the substance in question divided by the sum of the dry or wet volumes of all substances in the organoleptically enhanced mixture. This value is expressed as a percentage.

[0014] The organoleptic modifiers and organoleptically enhanced mixtures of the present invention may be packaged in a variety of formats including raw, refrigerated, or frozen. When baked as a cookie, the organoleptically enhanced mixtures of the present invention provide a cookie with the consistency and mechanical properties that simulate home or fresh baked cookies.

[0015] The flour can be soft or hard wheat flour with small portions, up to about 10% by volume, of a high-protein variety and/or starch. A typical flour used in such organoleptically enhanced mixtures is soft white winter wheat flour with a protein content of about 7.5% to 8.5%. Flours with higher fiber content may be used to prevent or limit cookie spread during baking or to preserve any ornamental imprint applied to the cookie during manufacturing process. The present invention includes flour in amounts ranging up to about 50.00% by pre-mixed volume (without inclusions). The embodiments disclosed contain flour in the range of about 39.91% to about 46.81% by pre-mixed volume (without inclusions).

[0016] The sugar can be sucrose or mixtures of sucrose with dextrose or fructose. The sugar can be refined or unrefined containing a residual amount of molasses and/or may contain additional admixed quantities of molasses. The present invention includes sugar in amounts ranging from about 25.00% to about 35.00% by pre-mixed volume (without inclusions). The embodiments disclosed contain sugar in the range of about 28.03% to about 30.92% by pre-mixed volume (without inclusions). Those having skill in the art will recognize that various non-nutritive or reduced-calorie sweeteners may be substituted for at least part of the sugar in the present invention. Such substances are well known in the art and include but are not limited to: sucralose and acesulfame potassium. Since these substances are far sweeter than sugar, the amount needed to practice the invention is greatly reduced, although preferably at least some sugar will be retained to give more conventional texturing characteristics to the finished product.

[0017] The shortening, or fat, can be solid, semi-solid, or liquid or any mixture thereof at room temperature. These shortening materials may be of any type including animal or plant derived including, for example, beef lard or tallow, butter, butter oil, canola oil, coconut oil, copra oil, corn oil, cotton oil, margarine, olive oil, palm oil, palm kernel oil, peanut oil, safflower oil, soybean oil, sunflower oil, or any combination thereof. The shortening may be emulsified or stabilized using a variety of suitable stabilizers known in the art, including but not limited to monoglycerides or diglycerides. The present invention includes shortening in amounts varying from about 10.00% to about 20.00% by pre-mixed volume (without inclusions). The embodiments disclosed contain shortening in the range of about 14.02% to about 15.46% by pre-mixed volume (without inclusions).

[0018] The organoleptically enhanced mixtures of the present invention contains egg or egg products including, for example, whole eggs, egg whites, egg substitute, or reconstituted (hydrated) egg-solid. The present invention includes egg or egg products in amounts ranging from about 3.00% to about 6.00% by pre-mixed volume (without inclusions). The embodiments disclosed contain egg or egg products in the range of about 4.09% to about 4.51% by pre-mixed volume (without inclusions).

[0019] The organoleptically enhanced mixtures of the present invention may contain flavoring agents including for example, cinnamon, cocoa powder, fruit flavoring, ginger, lemon, orange, mango, vanilla, and the like or any combination of these. Ordinarily, however, these flavorings will be present in smaller quantities so as not to interfere with the delicate taste imparted to the baked goods when manufactured in accordance with the teachings of the present invention. The present invention includes flavoring agents in amounts ranging up to about 1.00% by pre-mixed volume (without inclusions). The embodiments disclosed contain flavoring agents up to about 0.62% by pre-mixed volume (without inclusions).

[0020] The organoleptically enhanced mixtures of the present invention contains a leavening agent to provide acceptable rising and flow properties during the baking process to ensure the production of a baked product of the desired size and shape. The leavening agent can be any of the conventional ones used in the preparation of baked goods including for example, sodium bicarbonate or various phosphate compounds such as disodium dihydrogen pyrophosphate or sodium aluminum phosphate. Ordinary baking powder, comprising generally a bicarbonate or carbonate salt, some acidifying agent such as a low molecular weight organic acid like lactic acid, and a separating agent such as starch may also be used. The present invention includes leavening agents in amounts ranging up to about 1.00% by pre-mixed volume (without inclusions). The embodiments disclosed contain leavening agents in the range of about 0.37% to about 0.41% by pre-mixed volume (without inclusions).

[0021] The organoleptically enhanced mixtures of the present invention contains an organoleptic modifier. Such substances include, but are not limited to, peanut butter, cream cheese, sour cream, and heavy cream. These organoleptic modifiers are present in quantities far below those found in conventional baked goods: The present invention includes these substances in amounts ranging up to 7.00% by pre-mixed volume (minus inclusions). The embodiments disclosed contain organoleptic modifier in the range of about 6.21% to about 6.85% by pre-mixed volume (without inclusions).

[0022] The organoleptically enhanced mixtures of the present invention may contain inclusions as are well known in the art. Examples include caramel, chocolate pieces, fruit pieces, oat flakes, raisins, whole nuts or nut pieces (such as almonds, peanuts, pecans, walnuts, and the like), or combinations thereof. These inclusions may be of any suitable size and in any suitable amount.

[0023] The organoleptically enhanced mixtures of the present invention may contain coloring agents as are well known in the art. The present invention includes coloring agents in amounts ranging up to about 0.10% by pre-mixed volume (without inclusions). The embodiments disclosed contain up to about 0.02% by pre-mixed volume (without inclusions).

[0024] The organoleptically enhanced mixtures of the present invention may be prepared using any conventional handling or mixing and handling process. However, in all embodiments of the present invention, all the ingredients except the flour, leavening agent, and any inclusions are pre-mixed at high speedabove 200 RPMfor an extended period of time not less than 7 minutes to first form an organoleptic modifier. This extending mixing serves to denature the protein present in the egg such that the ordinarily tightly coiled chains of protein are elongated and are deposited on the surface of numerous bubbles of air that are formed in the slurry. The longer the slurry is mixed, the more aerated it becomes, the bubbles become smaller, and the slurry increases in volume. Simultaneously, the various organic compounds present in the organoleptic modifier are mechanically liberated from the organoleptic modifier as a vapor and become trapped in the air bubbles. This is an organoleptic modifier. The resulting organoleptic modifiers may be stored or used immediately. If stored, the resulting organoleptic modifiers may be packaged in a variety of formats including raw, refrigerated, or frozen.

[0025] After the flour, leavening agent, and any inclusions are folded in to form the organoleptically enhanced mixture of the present invention the mixture may be provided in any physical form, including without limitation: 1) Individual decoratively shaped or imprinted pieces formed by impression in a die; 2) Individual decoratively shaped pieces formed by extrusion and wire cutting; 3) A brick; or, 4) A sausage-like log. Similarly, the organoleptically enhanced mixture of the present invention may be supplied in any physical form, including without limitation, refrigerated or frozen forms.

[0026] The present invention takes advantage of recent research indicating that human beings can perceive various fatty acid compounds by sense of smell. For example, in several embodiments of the present invention using peanut butter as an organoleptic modifier, linoleic acid (C.sub.18H.sub.32O.sub.2), oleic acid (C.sub.18H.sub.34O.sub.2), palmitic acid (C.sub.16H.sub.32O.sub.2), and other fatty acids are released from the peanut butter as a vapor during high-speed mixing. These vapors become concentrated and trapped in the air bubbles that form in the sugar-shortening-egg slurry as it is beaten. After mixing for an appropriately extended amount of time, the remaining ingredients are then gently blended into the slurry so as to not disturb the bubbles and the vapor concentrated inside them. It is theorized that extended beating of the slurry is required to raise the concentration of vapor-phase linoleic and other fatty acids to a sufficient level that at least some of the linoleic and other fatty acids remain as a vapor as the baked product cools. This is a crucial step in practicing the present invention, because it has recently been discovered that human beings can detect vapor-phase linoleic and other fatty acids. Bryson Bolton & Bruce Halpern, Orthonasal and Retronasal but not Oral-Cavity-Only Discrimination of Vapor-Phase Fatty Acids, 35 Chem. Senses, 229 (2010). While there is no evidence that oral cavity detection via the trigeminal nerve is possible, it is clear that vapor phase fatty acids are orthonasally and/or retronasally detectable. As a result, baked goods made using the teachings of the present invention take advantage of this recently discovered human psycho-sensory ability to deliver a delicate and subtle flavor profile unavailable in the prior art.

[0027] A sensory panel evaluated test cookies made in accordance with Examples 8, 9, and 11 of the present invention. These chocolate, vanilla nut, and orange sorbet cookies, respectively, were compared with control cookies made using the same ingredients differing from the recipes of the present invention only in that the mixing time used to combine the flour, sugar, shortening (butter), egg, leavening agent (baking powder), and organoleptic modifier was limited to 3 minutes versus a minimum of 7 minutes as practiced by the present invention. The panel was asked to evaluate the aroma of the cookies using a provided list of suggested descriptive terms including: fragrant (as in a mix of flavors), rich, decadent, creamy, delicate, fresh, light, bland, unbalanced (with one ingredient predominating), powdery/nutty, and unpleasant. The panel was asked to evaluate the texture or mouthfeel of the cookies using a provided list of suggested descriptive terms including: velvety, savory, creamy, whipped, melt-in-the-mouth, smooth, soft, hard, crunchy, granular and rough.

[0028] Generally, in all three cases, over 90% of all members of the panel were able to qualitatively differentiate the test cookies and the control cookies. Also, in all three cases, slightly more than 10% of the panel members preferred the control cookie over the test cookie.

[0029] In the case of the chocolate cookie, the terms used most to describe the texture of test cookie were: 1) Whipped; 2) Velvety; and, 3) Savory. The terms used most to describe the control cookie were: 1) Crunchy; and 2) Granular. In the case of the vanilla nut cookie, the terms used most to describe the texture of the test cookie were: 1) Whipped; 2) Smooth; and, 3) Melt-in-the-mouth. The terms used most to describe the control cookie were: 1) Hard; and 2) Crunchy. In the case of the orange sorbet cookie, the terms used most to describe the texture of the test cookie were: 1) Whipped; 2) Smooth; and, 3) Soft. The terms used most to describe the control cookie were: 1) Hard; and, 2) Crunchy.

[0030] In the case of the chocolate cookie, the terms used most to describe the aroma of the test cookie were: 1) Fragrant (as in a mix of flavors); 2) Rich, and, 3) Decadent. In the case of the vanilla nut cookie, the terms used most to describe the aroma of the test cookie were: 1) Powdery/nutty; 2) Milky; and, 3) Creamy. In the case of the orange sorbet cookie, the terms used most to describe the aroma of the test cookie were: 1) Fragrant (as in a mix of flavors); 2) Delicate; 3) Fresh; and 4) Light. In all three cases the words used most to describe the control cookie were: 1) Bland and 2) Unbalanced (with one ingredient predominating).

[0031] The invention will be further described by reference to the following non-limiting preferred embodiments of the present invention:

EXAMPLE 1

Peanut Butter Organoleptically Enhanced Mixture with Novel Properties

[0032]

TABLE-US-00002 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.48 Sugar 30.92 Butter 15.46 Egg 4.51 Baking Powder 0.41 Peanut Butter 6.65

Process:

[0033] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, and peanut butter at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0034] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

EXAMPLE 2

Chocolate Chip Organoleptically Enhanced Mixture with Novel Properties

[0035]

TABLE-US-00003 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.23 31.54 Sugar 30.92 23.65 Butter 15.46 11.83 Egg 4.51 3.45 Vanilla Extract 0.62 0.47 Baking Powder 0.41 0.32 Peanut Butter 6.85 5.24 Chocolate Chips 23.65

Process:

[0036] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, vanilla extract, and peanut butter at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0037] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0038] 3. Blend in chocolate chips.

EXAMPLE 3

Strawberries and Cream Organoleptically Enhanced Mixture with Novel Properties

[0039]

TABLE-US-00004 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.23 Sugar 30.92 Butter 15.46 Egg 4.51 Strawberry Extract 0.62 Baking Powder 0.41 Cream Cheese 6.85

Process:

[0040] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, strawberry extract, and cream cheese at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0041] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

EXAMPLE 4

White Chocolate Macadamia Nut Organoleptically Enhanced Mixture with Novel Properties

[0042]

TABLE-US-00005 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 46.81 31.54 Sugar 28.08 20.43 Butter 14.04 10.22 Egg 4.10 2.98 Almond Extract 0.37 0.27 Baking Powder 0.37 0.27 Heavy Cream 6.23 4.53 White Chocolate Chips 13.62 Macadamia Nuts 13.62

Process:

[0043] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, almond extract, and heavy cream at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0044] 2. Gently blend in pre-sifted flour, baking powder to form the organoleptically enhanced mixture.

[0045] 3. Blend in white chocolate chips and macadamia nuts.

EXAMPLE 5

White Chocolate Peanut Organoleptically Enhanced Mixture with Novel Properties

[0046]

TABLE-US-00006 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 46.81 31.54 Sugar 28.08 20.43 Butter 14.04 10.22 Egg 4.10 2.98 Almond Extract 0.37 0.27 Baking Powder 0.37 0.27 Heavy Cream 6.23 4.53 White Chocolate Chips 13.62 Peanuts 13.62

Process:

[0047] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, almond extract, and heavy cream at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0048] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0049] 3. Blend in white chocolate chips and peanuts.

EXAMPLE 6

Pecan Dream Organoleptically Enhanced Mixture with Novel Properties

[0050]

TABLE-US-00007 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.23 34.17 Sugar 25.77 21.36 Brown Sugar 5.15 4.27 Butter 15.46 12.82 Egg 4.51 3.74 Caramel Extract 0.62 0.53 Baking Powder 0.41 3.4 Peanut Butter 6.85 5.68 Pecans 17.09

Process:

[0051] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, caramel extract, and peanut butter at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0052] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0053] 3. Blend in pecans.

EXAMPLE 7

Sugar Organoleptically Enhanced Mixture with Novel Properties

[0054]

TABLE-US-00008 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 46.81 Sugar 28.08 Butter 14.04 Egg 4.10 Vanilla Extract 0.37 Baking Powder 0.37 Heavy Cream 6.23

Process:

[0055] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, vanilla extract, and heavy cream at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0056] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

EXAMPLE 8

Heavenly Chocolate Organoleptically Enhanced Mixture with Novel Properties

[0057]

TABLE-US-00009 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 39.91 33.27 Sugar 29.93 24.95 Butter 14.97 12.48 Egg 4.37 3.64 Vanilla Extract 0.60 0.50 Baking Powder 0.40 0.33 Peanut Butter 6.64 5.53 White Chocolate Chips 16.64 Baker's Chocolate 2.66

Process:

[0058] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, vanilla extract, and peanut butter at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0059] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0060] 3. Blend in white chocolate chips and baker's chocolate.

EXAMPLE 9

Vanilla Walnut Organoleptically Enhanced Mixture with Novel Properties

[0061]

TABLE-US-00010 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.23 31.49 Sugar 30.92 23.62 Butter 15.46 11.81 Egg 4.51 3.44 French Vanilla Extract 0.62 0.47 Baking Powder 0.41 0.31 Peanut Butter 6.85 5.24 Walnuts 23.62

Process:

[0062] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, French vanilla extract, and peanut butter at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0063] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0064] 3. Blend in walnuts.

EXAMPLE 10

Cinnamon Roll Organoleptically Enhanced Mixture with Novel Properties

[0065]

TABLE-US-00011 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.23 40.23 Sugar 30.92 30.17 Butter 15.46 15.09 Egg 4.51 4.40 Cinnamon Extract 0.62 0.60 Baking Powder 0.41 0.40 Cream Cheese 6.85 6.69 Ground Cinnamon 2.41

Process:

[0066] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, cinnamon extract, and cream cheese at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0067] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0068] 3. Blend in ground cinnamon.

EXAMPLE 11

Orange Sorbet Organoleptically Enhanced Mixture with Novel Properties

[0069]

TABLE-US-00012 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 41.23 Sugar 30.92 Butter 15.46 Egg 4.51 Orange Extract 0.62 Baking Powder 0.41 Cream Cheese 6.85 Orange Food Coloring <0.02

Process:

[0070] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, orange extract, orange food coloring, and cream cheese at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0071] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

EXAMPLE 12

Oatmeal Raisin Organoleptically Enhanced Mixture with Novel Properties

[0072]

TABLE-US-00013 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 44.11 29.60 Sugar 24.50 16.44 Brown Sugar 4.90 3.29 Butter 14.70 9.87 Egg 4.29 2.88 Vanilla Extract 0.59 0.39 Baking Powder 0.39 0.26 Heavy Cream 6.52 4.37 Oats 19.73 Raisins 13.16

Process:

[0073] 1. Form the organoleptic modifier by thoroughly mixing sugar, brown sugar, butter, egg, vanilla extract, and heavy cream at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0074] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.

[0075] 3. Blend in oats and raisins.

EXAMPLE 13

Banana Pudding Organoleptically Enhanced Mixture with Novel Properties

[0076]

TABLE-US-00014 Formula % Formula % Ingredient (w/o inclusions) (w/inclusions) Flour 46.72 Sugar 28.03 Butter 14.02 Egg 4.09 Banana Extract 0.56 Baking Powder 0.37 Heavy Cream 6.21 Yellow Food Coloring <0.02

Process:

[0077] 1. Form the organoleptic modifier by thoroughly mixing sugar, butter, egg, banana extract, yellow food coloring, and heavy cream at high speedin excess of 200 RPMto target density (more than 7 minutes).

[0078] 2. Gently blend in pre-sifted flour and baking powder to form the organoleptically enhanced mixture.