Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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IMPROVED SOYBE~N OIL
FILLER CREAM COMPOSITIONS
FIELD OF THE INVENTION
This invention relates to filler creams for baked pro-
ducts, methods for making the filler creams, and to products
containing the filler creams.
BACKGRO~ND OF THE INVENTION
Filler creams have been used in baked goods and other
foods in a variety of ways. The common use is to insert a filler
cream into a baked pastry by injection. Another common method is
to use a filler cream as a laminate or "sandwich" material between
two cookie base cakes.
Filler cream compositions are generally comprised of
sucrose or sucrose in combination with other sugars, flavorings,
and oils or fats. Variations of the ingredients of a filler cream
composition can lead to significantly different properties in a
filler cream. Sugar combinations can cause a filler cream to be
too sweet for eating in large quantities or, if artificial sweet-
eners are used, the filler cream can be too bitter for consumeracceptance.
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The oil or fat used in filler creams can be a single oil
or fat or a mixture of oils or fats. For purposes of this inven-
tion any oil or fat or mixture thereof used in a filler composi-
tion is indenti~ied by the term "oleaginous composition".
Desirable oleaginous compositions used in filler creams for
sandwich cookies are firm, but soft or "spreadable" at ordinary
storage temperatures. Desirable oleaginous compositions must have
good whipping and creaming properties that develop a Eiller cream
with a light, consistent texture during whipping and aeration
process steps. Also, desirable oleaginous compositions have a
palatable flavor with little or no after taste and produce a
filler cream that dissolves rapidly at body temperature when
consumed. Oleaginous compositions used in commercial filler
creams must have good shelf storage properties.
It is desirable for a filler cream to have a short
"plastic range" in which there is a high solid fat content at low
temperatures and approxiamately no solid fat content above body
temperature. The term, plastic range, refers to the temperature
range in which a filler cream fat or oleaginous composition is
neither completely solid nor completely liquid. In this range,
the filler cream fat is pliable, but not completely fluid. A
typical filler cream is manufactured from a soybean oil based
oleaginous composition and sugar.
The whipping or aerating qualities of an oleaginous com-
position refer to the ability of that oleaginous composition to
hold air incorporated into it. Air is sparged into the oleaginous
composition as it is mixed at a temperature of about 95 degrees F.
The air is desirably retained by the filler cream at room tempera-
ture for several months. Desirable whipping or aerating qualities
in an oleayinous composition produce a filler cream that is
"light" on the palate when consumed. Light characteristics of a
filler cream are best understood by comparing a whipped cream
product to a solid fat product such as margarine. A solid fat
product melts slowly on the tongue and leaves an oleaginous
coating. A whipped cream product dissolves rapidlv and leaves
little or no oily after taste. Aeration also controls firmness of
the filler cream. Generally, increasing the aeration of a filler
cream increases its softness.
The characteristics of an oleaginous composition can be
altered without changing the source of the oils or fats in the
composition. This is done by altering the amount of hydrogenation
of the oils, the ratio of various oils to one another in the com-
position, and the amount of fractionation of the oils. Increased
hydrogenation or factionation usually imparts greater plasticity
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to an oleaginous composition. A reference detailing the proper-
ties of various food oils is Weis, Food Oils And Their Uses, The
AVI Publishing Company (2d ed. 1983).
Filler cream compositions known in the art of producing
cookies are usually made from inexpensive oils or fats such as
soYbean oil and are processed so as to achieve a stiff fi]ler
cream, which can be applied to base cakes of cookies without the
use of high temperatures. These filler creams are then quickly
solidified in cooling apparatuses and remain solid and firm
throughout three months or more o-f storage. Good storage or shelf
stability characteristics are frequen-tly achieved in a filler
cream at the sacrifice of desirable mouth feel characteristics.
As a result traditional filler creams made from inexpensive oils
or fats are used in sandwich cookies leave an oily or waxy after
taste and remain firm and partially solid at body temperature.
The shelf life of a filler cream can be improved by in-
corporating antioxidants into the oleaginous composition.
Antioxidants prevent the development of undesirable flavors and
odors associated with rancidity of fats or oils present in the
filler cream. A three to nine month shelf life is desirable for
commercial Eiller creams. Desirable shelf life or stability
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characteristics include resistance to structural, microbial,
flavor, and color degradation.
U.S. Patent Number 3,244,536 to Kidger discloses a pro-
cess for ma~inq a traditional filler cream used in sandwich
cookies. The oleaginous composition used in this invention con-
tains two components. The first component is a commercially
hydrogenated fat with a high content of C18 Eatty acids. The
second component, which is a vegetable oil containing component,
has a high proportion of lauric acid. These two components are
blended and subjected to intersterification. Any animal fats or
vegetable oils can be used as the first component for this inven-
tion. Tallow and lard are preferred for use as the second
component. The vegetable oils used for the first component are
indentified in the various embodiments as coconut oil and palm
kernel oil.
U.S. Patent Number 2,359,228 to Lloyd et al. discloses a
filler cream which has good storage properties that are achieved
b~ incorporating dried starch conversion syrup solids into the
cream. The substitution of dextrose with dry corn syrup stabil-
izes the moisture content within the final cookie product withoutproducing a "gritty" filler cream.
U.S. Patent Number ~,~10,552 to GafEeny et al. discloses
an example oE a filler cream. In this patent the filler cream is
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used for chocolate candies in which the oleaginous composition is
altered to improve and enhance '5mouth feel". The materials used
in this invention are a combination of fats, sugars, water~ and
colloid substances. This combination is mixed and whipped to-
gether into a semi-plastic mass. The cream filler that is obtain-
ed, it is taught, does not have a texture which is either sticky
or fatty-like.
U.S. Patent Number 4,310,557 to Suggs et al. discloses
Eood emulsifiers which are useful in producing filler creams and
other products. The emulsifiers can produce products that are
light in texture.
The present invention provides an inexpensive filler
cream suitable for use with sandwich cookies and other foods that
remains firm during stora~e, has a creamy, non-gritty texture and
quick "get away" characteristics when consumed. As used herein
"get away" characteristics means the perception of rate of
dissolution of the filler cream in the mouth. A filler cream with
"quick get away" characteristics is one which is perceived by an
expert taste panel as dissolving, melting, changing from solid to
liquid, or disappearing quickly or rapidly in the mouth, without a
waxy or oily after taste. In the filler creams of the present
invention, an oleaginous composition which changes Erom a Eirm
texture to a liquid within a narrow temperature
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range and which is essentially completely liquid at body or mouth
temperatures cluiekens the get-away eharacteristics of the filler
cream.
SUMMA~Y OF THE INVENTION
Accorcling to one aspect of the present invention there
is provided a filler eream for producing sandwieh cookies wherein
the filler eream is a laminate separating two cookie base eakes
sald cream comprising:
~a) an oleaginousl composi.tion containincl soyhean oil, the
oleayinous composition having a solid fa-t inclex of:
(i) about 46 to about 52 pereent solid at 50F.,
(ii) ahout 26 to about 33 pereent solid at 70F.,
(iii) about 9 to about 15 pereent solid at 80F.,
(iv) up to 5 pereent solid at 92F.,
(v) 0 percent solid at 104F., and
(b) a sugar mixed into said oleaginous eomposition, said filler
eream having a speeific yravit~ of between about 0.85 and about
0.95, and having a creamy, non-gritty texture and c~uiek get-away
charaeteristics while being sufficiently firm to resist being
sclueezed out from between sclicl base cakes upon eating.
Aeeording to a further aspeet of the present invention
there is provided a proce.ss for making a filler eream for
produeing sandwieh eookies wherein the filler eream remains firm
upon storage and i.s a lam:Lnate separating two eookie base eakes,
saicl process eomprislng:
(a) lleating an oleaginous composition containing .so~bean oil,
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the oleaginous composition having a solid fat index of:
(i) about 46 to about 52 percent solid at 50 F.,
(ii) about 26 to ahout 33 percent solid at 70F.,
(iii) about 9 to about 15 percent solid at 8~~.,
(iv) u.p to 5 percent solid at 92F.,
(v) 0 percent solid at 104 F.,
(b) blending a sugar and said oleaginous composition to form a
slurry, and
(c) aerating and mixing said slurry with simultaneous cooling to
a temperature belo~ about 78F. to form a filler cream having a
specific gravity of bet~1een about 0.85 and about 1.20, a creamy,
non-gritty tex-ture and quick get-away characteristics while being
sufficiently firm to resist being squeezed out from between said
base cakes upon eating.
This filler cream has enhanced quick get-away
properties. These properties are such that the filler cram has a
high solids content at normal storage temperatures to provide a
firm texture, but melts rapidly during consumption upon contact
with the tongue. The rapid melting of the oil composition
enables the sugar and any flavouriny inyredients to quickly coat
the tongue giving a rapid f:lavor sensation.
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DETAILED DE~SCRIPTION OF THE INV~:NTION
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The filler cream of this invention has a soybean oil
containing oleaginous composition having a solid fat index of from
about 26 to about 33 percent solid material at 70 degrees F and up
to about 5 percent solid material at 92 degrees F. This filler
cream also has a sugar mixed into the oleaginous composition. The
filler cream of this invention has a specific gravity between
about 0.85 and about 1.20. The oleaginous composition of this
invention is a mixture of soybean oil with one or more other oils
or fats. The sugar used is typically sucrose, but can be ~ com-
bination of sucrose with other sugars including fructose, dex-
trose, lactose, and mixtures thereof. The specific gravity of the
filler cream is achieved by aeration or whipping processes using
equipment which is standard in the art.
The filler cream of this invention remains firm at room
temperatures but has a "quick get away" property upon consumption.
This property causes the consumer to realize a quick burst of
sweetness and flavoring when the filler cream melts on the
consumer's tongue.
The flller cream of this invention can he prepared by
first heating the oleaginous compositlon to between about 105
degrees F and about 120 degrees F. Flavorings and ~ny non-sugar
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ingredients, such as non-fat dry milk powder, are added to the
heated oleaginous composition. Sugar is then added to this mix-
ture. The sugar is not dissolved in the oleaginous composition,
but is added with mixing to form a suspension.
The mixture of oil, sugar, and miscellaneous ingredients
is aerated and mixed simultaneously. As the air sparging or aera-
tion step begins, the temperature of the mixture is reduced to
below about 78 degrees F. The reduction in temperature of the
mixture occurs within approximately 5 minutes and is best per-
formed in a mixing machine having three or more distinct tempera-
ture reduction zones. Such mixing machines, by reducing the
temperature of the mixture or filler cream composition, produce a
high concentration of beta-prime fat crystals in the filler cream.
seta-prime fat crystals impart stable aerating properties to a
filler cream.
The step of air sparging, which includes mixing and
cooling the filler cream composition, is critical to producing a
filler cream with the desired properties of this invention. The
addition of sugar and the other ingredients to the heated
oleaginous composition lowers the temperature of the "slurry" or
filler cream composition to between 95 degrees F and 100 degrees
F. At this temperature the filler cream composition has a
specific gravity of between approximately 1.20 to approximately
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1.25. Upon air sparging and rapid mixing of the "slurry" a filler
cream specific gravity of between about 0.85 to about 1020 is
obtained. The most desirable specific gravity for the filler is
between 0.85 and 0.95. A high concentration of air in the filler
cream gives the filler cream a light "feel" or sensation on the
tongue during consumption.
The solid fat index of the oleaginous compos.ition is
critical to achieving the properties required for a soybean oil
containing filler cream according to this invention. The solid
fat index of the oleaginous composition is most critical between
storage temperatures of about 70 degrees F and body temperature of
about 92 degrees F. An oleaginous composition for use in this
invention has a solid fat index within the ranges presented in
Table I.
TABLE I
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SOLID FAT INDEX
Degrees F % Solid Range
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minimum maximum
46 to 52
26 to 33
9 to 15
92 0.0 to 5.0
104 0.0 to 0.0
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Oleaginous compositions having a solid fat index within
the above ranges produce a filler cream with improved "quick get
away" properties when compared to conventional soybean oil
containing filler creams. Filler creams according to this
invention also remain firm at storage temperatures.
Oleaginous compositions containing mixtures of s~ybean
oil and one or more other oils and having a solid fat index
according to the above ranges can be obtained from numerous
sources. Suitable oleaginous compositions can have numberous mix-
tures of either fractionated or unfractionated oils and oilshaving various degrees of hydrogenation.
The preferred oleaginous composition is a combination of
two oils each of which is partially hydrogenated, fractionated,
and interesterified. These oils are:
TABLE II
PREFERRED OLEAGINO~S COMPOSITION
Oil % Of Volume
:
Minimum Maximum
Palm Kernel 45 to 55
Soybean 55 to ~5
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The decreased concentration of soybean oil in this in~
vention when compared to conventional filler cream, decreases the
"waxy" mouth feel experienced with conventional soybean oil con-
taining filler creams.
Alternative embodiments include oleaginous compositions
in similar ratios to that listed in Table II, but substitutinq
palm oil, cotton seed oil, or coconut oil or mixtures thereof in
whole or in part for the palm kernel oil or soybean oil. Complete
replacement of the soybean oil is not preferred because of the
higher costs of other oils. The inclusion of palm oil, cotton
seed oil, coconut oil, or other edible oils can effect the organo-
leptic ~ualities of the filler cream without greatly varying the
"quick get away" properties.
Alternative embodiments of this invention can include an
oleaginous composition in combination with an emulsifier. For
example, polyglycerol esters in combination with soybean oil and
palm kernel oil are useful in producing a smooth filler cream with
a" quick get away". Generally, the emulsifiers assist in the
incorporation of sugar and other ingredients into an oleaginous
composition.
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Filler cream compositions containing less than about ~0
percent by weight oleaginous composition and more than about 60
percent by weight sugar, based upon the total weight of the sugar
and oleaginous composition are preferred because of: 1) the
relatively higer cost of the oleaginous composition and 2) the
risk of melting of the oleaginous composition during adverse
summertime storage and transportation temperatures. If any of the
oleaginous composition melts, there would be more s~gar available
to be coated to retain the oil and to retain the structure of the
filler cream and baked good.
~ owever, as the weight percent of the oleaginous com-
position decreases, the filler is generally preceived as less
creamier and more gritty as the particles size of the sugar
increases. To provide a creamy, non-gritty texture, at low weight
percentages of oleaginous compositions, the sugar may be preground
or the mixture of sugar and oleginous material may be ground. In
either case, it is desirable to obtain a particle size for the
sugar of less than 40 microns. These compositions may suitably
comprise from about 32% to about 38% by weight of the oleginous
compositions and from about 62~ to about 68% by weight of the
ground sugar, based upon the total weight of the ground sugar and
oleaginous composition. The percentages of sugar refer to sucrose
alone or to mixtures of sucrose with other sugars such as
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fructose, dextrose, or lactose. Although costs would be higher,
40% by weight or more of the oleaginous composition may be used
with coarser sugars during winter months to obtain filler creams
having a creamy texture and "quick get away". More than about 45
percent oleaginous composition in the cream filler generally
causes the cream filler to be too thick or "heavy" when consumed.
Alternative embodiments of the filler cream oE this in-
vention include a stiffener ingredient. A desirable stifEener is
non-fat milk powder which can be added in an amount between about
3 and about 10 percent based upon the weight of the Eiller cream.
Excessive amounts of non-fat milk powder cause the final texture
of the filler cream to have a "gritty" feel on the tongue of a
consumer. The absence of a stiffener does not adversely affect
the "quick get away" properties of the filler cream. A filler
cream made without a stiffener has the tendency to melt at near
room temperatures after prolonged periods of storage. Lecithin
can also be used as a processing aid to improve flow properties of
the slurry. Dextrose and/or edible fused silica can be used in
amounts up to about 10 percent by weight as a stabilizer for the
filler cream, based upon the weight of the filler cream. In
amounts above about 5 percent, dextrose tends to impart a
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cooling sensation to the filler cream during consumption.
Various flavorings can be added to the filler cream com-
position. Suitable amounts range up to about 1 part by weight of
flavoring, based upon the weight of the filler cream, Typical
flavorings which can be used are vanilla, chocolate, coffee, and
peppermint. Numberous suitable flavorings and extracts are com-
mercially available. ~'anilla is the preferred flavoring.
Sugar or sucrose is the primary ingredient of a Eiller
cream made according to this invention. The sugar is sifted into
the oleaginous composition before air spargin, mixiny, and cool-
ing. Commercially available sugars, such as fine granulated table
sugar, or AX, 6~, 10X, or 12X sugars or mixtures of sugars may be
used in the present invention. However, grinding of coarse sugars
to a finer particle size is more economical than the use of 10X or
finer sugars. The finer or powdered sugars tend to densify and
agglomerate upon storage prior to incorporation into the filler.
Grinding to a particle size of less than 40 microns, results in
non-gritty and significantly smoother filler cream textures,
particularly when the filler composition contains from about 33~
to about 38~ of the oleaginous composition, based upon the total
weight of the oleaginous composition and sugar.
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The base cakes or cookie pieces used with a filler
cream, according to this invention, need not be made from any
special formulas~ A soft base cake breaks apart more easily when
eaten by a consumer. A hard base cake tends to resist breakage
and can cause a filler cream to be squeezed out of the sides of a
sandwich cookie. The firmness of the filler creams made with soy-
bean oil according to this invention is sufficient to resist being
squeezed out from between the base cakes when a cookie is eaten.
With some base cakes an oil migration from the filler
cream into the cake can occur during prolonged storage. This
problem can be reduced or elinimated by altering the base cake
formula to include less shortening or oil. After manufacturing
the cookies the oil from the filler cream migrates into the base
cakes to produce an acceptable oil concentration in the base
cakes. This migration occurs over a period of a few days or
weeks. Alternatively, a film coating or wax coating can be
applied to the layer of a base cake that receives the filler
cream. These coatings act as a barrier to the oil migrating from
the filler cream.
The following examples further illustrate the present
invention. All pèrcentages and parts are by weight and all
temperatures are in degrees F unless otherwise indicated.
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EXAMPLE I
A filler cream may be prepared from the following
ingredients and their relative amounts.
INGREDIENTS QUANTITY
lbs. ozs.
Sugar 6X 137 0
Oleaginous
Composition 100 0
Vanilla 0 0.9
The oleaginous composition may be a mixture of 50~ by
weight soybean oil and 50% palm kernel oil. The composition may
have an SFI of 49% at 50 degrees F, 29% at 70 degrees F, 12~ at 80
degrees F, 2.5% at 92 degrees F, and 0% solids at 104 degrees F.
The oleaginous composition may then be heated to 110 degrees F
with mixing. Vanilla flavor can be added to the heated oils. The
6X powdered sugar may be sifted and added slowly to the mixture
with continued mixing. The resulting slurry may have a tempera-
ture oE between about 95 degrees F and about 100 degrees F and a
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specific gravity of about 1.20.
Upon suspension of the sugar in the oleaginous composi-
tion, air sparging begins in conjunction with rapid, simultaneous
mixing and cooling of the composition to below 75 degrees F. The
air sparging and mixing continue until the filler cream obtains a
specific gravity of 0~90. The aerating, mixing, and cooling may
be performed in a Votator icing mixing machine made by Anco
Votator* Division, Cherry Berrell Corporation, Louisville,
Kentucky. The filler cream may then be transported to a tempera-
ture controlled sandwich unit that applies the filler cream to
base cakes on a commercial sandwich cookie manufacturing line.
*Trade-mark
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EXAMPLE II
The ingredients and amounts which may be used to prepare
a filler cream can be:
INGREDIENTS QUANTITY
lbs. ozs.
Sugar 6X 127 0
Oleaginous Compositions
of Example I 100 0
Non-fat dry milk 10 0
Vanilla 0 0.9
The filler cream may be prepared as in Example I except
the non fat dry milk is added with the vanilla to the heated oils.
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EXAMPLE III
The ingredients and their relative amounts which may be
used to prepare a filler cream can be:
INGREDIENTS QUANTITY
lbs. ozs.
Sugar 6X 117 0
Soybean oil 45 0
Palm kernel oil 55 0
Dextrose 20 0
Vanilla 0 O.g
The soybean oil and the palm kernel oil may be
formulated to provide an oleaginous composition havin~ an SFI as
: in Example I. The filler cream may be prepared as in Example I
except the dextrose is added with the vanilla to the hot oils.
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EXAMPLE IV
A filler cream may be prepared with a more finely
granulated sugar to obtain a Eirmer but creamier or less gritty
mouthfeel than the filler of Example I. The procedure used may be
the same as that used in Example I. The ingredients and their
relative amounts may be:
INGREDIENTS QUANTITY
lbs. ozs.
Sugar 10X 137 0
Soybean oil 50 0
Palm kernel oil 25 0
Coconut oil 25 0
The soybean oil, palm kernel oil, and coconut oil may be
formulated to provide an oleaginous composition having an SFI as
in Example I.
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EXAMPLE V
A filler ~ream may be prepared using the procedure of
Example I except the ingredients and their relative amounts may
be:
INGREDIENTS PARTS BY WEIGHT
Preground sugar
(less than 40 microns) 66
Oleaginous Composition
of Example I 34
Vanilla 0.02
The preground sugar may be prepared by grinding a
commercially available fine granulated table sugar.
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