Extrusion baking of cookies having liposome encapsulated ingredients

• US 4,999,208 A
• Filed: 06/07/1989
• Issued: 03/12/1991
• Est. Priority Date: 06/07/1989
• Status: Expired due to Term

• Current Assignee: Kraft Foods Holdings Incorporated (The Kraft Heinz Company)
• Original Assignee: Nabisco Brands Incorporated (Mondelez International, Inc.)
• Inventors: Finley, John, Levine, Harry, Mathewson, Paul, Haynes, Lynn C., Otterburn, Michael S., Lengerich, Bernhard V.
• Primary Examiner(s): Cintins, Marianne
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/362,741
• Time in Patent Office: 643 Days
• Field of Search: 426/94, 426/549, 426/89, 426/243
• US Class Current: 426/549
• CPC Class Codes: A21C 11/163 Applying co-extrusion, i.e. extruding two or more plastic substances simultaneously, e.g. for making filled dough products; Making products from two or more different substances supplied to the extruder
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking

Abstract

A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture. The dough-like mixture is then extruded into shaped cookie pieces, and leavened by heating in an oven. The heat treating of the dough-like mixture in the cooker-extruder reduces the post extrusion baking time such that liposomes prepared from phospholipids having a high phase transition temperature substantially retain their structure integrity in the leavened cookie.

Claims

1. A method for the production of a cookie product having a liposome-encapsulated component uniformly dispersed therein comprising:

(a) forming a heat treated mass 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. to promote browning and flavor development,

(b) admixing water and at least one liposome-encapsulated component with the heat-treated mass with sufficient mixing to uniformly disperse the liposome-encapsulated component within the mass without rupturing a substantial portion of the liposomes in said cooker extruder to form a dough-like mixture, wherein the temperature of the heat treated mass is reduced to below about 140°

F. for admixing with the liposome component and wherein the amount of shortening or fat is at least about 12% by weight, based upon the weight of the dough-like mixture,

(c) extruding the mixture under sufficiently low pressure and temperature such that substantial rupture of the liposomes is inhibited,

(d) forming the mixture into pieces having at least one liposome-encapsulated composition uniformly dispersed therein, and

(e) leavening the pieces by subjecting it to post extrusion heating to obtain a crumb-like structure.

2. The method of claim 1 wherein the pieces are leavened by heating at a sufficiently low temperature and for a duration sufficiently short such that a substantial portion of the liposomes remain intact.

3. The method of claim 1 wherein said pieces are leavened by heating under conditions such that a substantial portion of the liposomes rupture and release the encapsulated composition.

4. The method of claim 1 wherein the flour and fat are heated at a temperature of at least 200°

F. for about 20 to 120 seconds to form the heat treated mass.

5. The method of claim 1 wherein said cookie dough-like mixture includes a chemical leavening agent selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, calcium carbonate, ammonium phosphate, tartaric acid, and mixtures thereof.

6. The method of claim 1 wherein said cookie mixture comprises about 30% to about 70% by weight flour, about 10% to 40% by weight sugar, about 12% to 40% by weight fat or shortening, and less than about 20% by weight water.

7. A method as claimed in claim 1 wherein the amount of water admixed with said heat treated mass is from about 0.5% by weight to about 10% by weight, based upon the weight of the dough-like mixture.

8. The method as claimed in claim 1 wherein said heat treated mass is cooled to a temperature of about 100°

F. to about 150°

F. prior to addition of said water.

9. A method as claimed in claim 1 wherein the temperature of said heat treated mass is reduced by at least about 35°

F. prior to said addition of the water to the heat treated mass.

10. The method of claim 1 wherein said dough-like mixture is extruded at a temperature of less than about 140°

F. and a pressure of less than about 5 bars whereby rupture of the liposomes and substantial fat separation are inhibited.

11. The method of claim 1 wherein said liposomeencapsulated component is a vitamin, flavor, fragrance, preservative, antioxidant, coloring agent, enzyme, edible acidulant, reducing sugar, or non-nutritive sweetener.

12. The method of claim 1 wherein said dough-like mixture includes an amount of the liposome-encapsulated composition such that the dough-like mixture contains about 0.01% to 1.0% by weight of the encapsulant, based on the total weight of the dough-like mixture.

13. The method of claim 1 wherein at least one reducing sugar is admixed with the flour and fat in an amount effective to promote Maillard browning during said heating to form said heat treated mass.

14. The method of claim 1 wherein said flour and fat include at least one protein source in an amount effective to promote Maillard browning during heating to form said heat treated mass.

15. A cookie product having a liposome-encapsulated component uniformly dispersed therein prepared by the method of claim 1.

16. The method of claim 1 wherein said liposomeencapsulated component is heat-activated to release the component from the liposomes.

17. The method of claim 1 wherein said liposomeencapsulated component is contained in an aqueous liposome dispersion and said dispersion is admixed with the heat treated mass at a temperature and pressure sufficiently low to substantially inhibit fat separation from the dough-like mixture.

18. The method of claim 1 wherein at least one sugar is admixed with the flour and fat and subjected to said heating to form said heat treated mass.

19. The method of claim 1 wherein at least one sugar is admixed with the heat treated mass.

20. A method as claimed in claim 1 wherein the shortening or fat content of said dough-like mixture is from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture.

21. A method for the production of a cookie product having a liposome-encapsulated component uniformly dispersed therein comprising:

(a) forming a dough-like mixture in a cooker extruder from ingredients comprising flour, water, at least one sugar, and shortening or fat, the amount of shortening or fat being at least about 12% by weight, based upon the weight of the dough-like mixture, wherein at least the flour and shortening or fat are heated to a temperature of at least about 150°

F. in said cooker extruder to form a heat-treated mass, and water and at least one liposome composition are admixed with the heat treated mass, said liposome composition including at least one liposome-encapsulated component and being admixed with the heat treated mass at a heat treated mass temperature of about 100°

F. to about 140°

F.,

(b) extruding the dough-like mixture from said cooker extruder at sufficiently low temperature and pressure to inhibit substantial liposome rupture,

(c) forming the dough-like mixture into pieces, and

(d) leavening the pieces in a post extrusion heater to obtain a crumb-like structure.

22. The method of claim 21 comprising admixing at least one source of water with the heat treated mass in an amount sufficient to form a dough-like consistency and at sufficiently low temperature and pressure to inhibit substantial fat separation.

23. The method of claim 21 wherein said dough-like mixture contains less than about 20% water and has a water activity of less than about 0.7.

24. The method of claim 21 comprising admixing at least one sugar with the heat treated mass.

25. The method of claim 21 comprising admixing at least sugar with the flour and fat and heating to form the heat treated mass.

26. A method as claimed in claim 21 wherein the shortening or fat content of said dough-like mixture is from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture.

27. A method as claimed in claim 21 wherein said pieces are leavened by heating under conditions such that a substantial portion of the liposomes rupture and release the encapsulated composition.