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Title:
DUAL-TEXTURED SNACK WITH FIBER BLEND
Document Type and Number:
WIPO Patent Application WO/2015/070033
Kind Code:
A1
Abstract:
A dual-textured foodstuff comprising a total fiber content of about 2.5g to about 5.0g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1; about 40 wt% to about 60 wt% of the total fiber content; and a crispy texture throughout the shelf life of the foodstuff; along with a baked filling component present in an amount of about 35 wt% to about 60 wt% of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having a soft texture throughout the shelf life of the foodstuff; a relative humidity of about 0.6 to about 0.8.

Inventors:
KINO, Alan (200 Deforest Avenue, East Hanover, NJ, 07936, US)
MAZZACCARO, Dawn, R. (200 Deforest Avenue, East Hanover, NJ, 07936, US)
GOLDEN, Marty (200 Deforest Avenue, East Hanover, NJ, 07936, US)
BEAVER, Michelle, D. (200 Deforest Avenue, East Hanover, NJ, 07936, US)
HAYNES, Lynn, C. (200 Deforest Avenue, East Hanover, NJ, 07936, US)
ERRANDONEA, Francois (200 Deforest Avenue, East Hanover, NJ, 07936, US)
SMITH, Julie (200 Deforest Avenue, East Hanover, NJ, 07936, US)
SIRIS, Supapong (200 Deforest Avenue, East Hanover, NJ, 07936, US)
Application Number:
US2014/064580
Publication Date:
May 14, 2015
Filing Date:
November 07, 2014
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
INTERCONTINENTAL GREAT BRANDS LLC (200 Deforest Avenue, East Hanover, NJ, 07936, US)
International Classes:
A21D13/00
Foreign References:
EP0372596A21990-06-13
US20130101698A12013-04-25
US4698232A1987-10-06
Other References:
See also references of EP 3065553A4
Attorney, Agent or Firm:
KOLESAR, Dana et al. (Morgan, Lewis & Bockius LLP,1701 Market Stree, Philadelphia PA, 19103, US)
Download PDF:
Claims:
CLAIMS

We claim:

1. A dual-textured foodstuff comprising:

(a) a total fiber content of about 8 wt% to about 17 wt% of the dual-textured foodstuff;

(b) a baked dough-based component including:

(i) a dough-based component fiber blend comprising soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1;

(ii) about 40 wt% to about 60 wt% of the total fiber content; and

(iii) a crispy texture throughout the shelf life of the foodstuff;

(c) a baked filling component present in an amount of about 35 wt% to about 60 wt% of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having:

(i) a soft texture throughout the shelf life of the foodstuff;

(ii) a relative humidity of about 0.6 to about 0.8; and

(iii) a filling component fiber blend comprising soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1;

(d) an overall relative humidity of about 0.50 to about 0.70.

2. The dual-textured foodstuff of claim 1, wherein the dough-based component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 3 : 1 to about 1 : 1.

3. The dual-textured foodstuff of claim 1, wherein the filling component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 3 : 1 to about 1 : 1.

4. The dual-textured foodstuff of claim 1, wherein the dough-based component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 2: 1.

5. The dual-textured foodstuff of claim 1, wherein the filling component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 2:1.

6. The dual-textured foodstuff of claim 1, wherein the soluble fiber of the dough- based component fiber blend comprises soluble corn fiber and resistant maltodextrin in a ratio of about 1 : 1 to about 9: 1.

7. The dual-textured foodstuff of claim 1, wherein the soluble fiber of the filling component fiber blend comprises soluble corn fiber and resistant maltodextrin in a ratio of about 1 : 1 to about 9: 1.

8. The dual-textured foodstuff of claim 1, wherein the soluble fiber comprises dextrin, glucomannan, psyllium, resistant maltodextrin, soluble corn fiber, polydextrose, fructooligosaccharide, oligosaccharide, and combinations thereof.

9. The dual-textured foodstuff of claim 1, wherein the insoluble fiber comprises cereal bran, resistant starch, fruit pomace, and combinations thereof.

10. The dual-textured foodstuff of claim 1, wherein the dough-based component includes the dough-based component fiber blend in an amount of about 1 wt% to about 20 wt% of the dough-based component.

11. The dual-textured foodstuff of claim 1 , wherein the filling component includes the filling component fiber blend in an amount of about 1 wt% to about 20 wt% of the filling component.

12. The dual-textured foodstuff of claim 1, wherein the filling component has a higher moisture content than the dough-based component.

13. The dual-textured foodstuff of claim 1, wherein the dough-based component completely encloses the filling component.

14. The dual-textured foodstuff of claim 1, wherein the baked dough-based component is an extruded dough-based component.

15. The dual-textured foodstuff of claim 1, wherein the foodstuff is prepared by extrusion.

16. A method for producing a dual-textured foodstuff comprising:

(a) forming an unbaked dough comprising a dough-based component fiber blend that includes soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1, the unbaked dough including about 40 wt% to about 60 wt% of a total fiber content of the dual-textured foodstuff;

(b) adding a filling component in direct contact with the unbaked dough to form an unbaked foodstuff, the filling component having a relative humidity of about 0.6 to about 0.8, and the filling component including a filling component fiber blend comprising soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43: 1;

(c) baking the unbaked foodstuff to obtain a foodstuff having a dual texture including:

(i) a baked filling component present in an amount of about 35 wt% to about 60 wt% of the dual-textured foodstuff, the baked filling component having a soft texture maintained throughout the shelf life of the foodstuff;

(ii) a baked dough-based component having a crispy texture maintained throughout the shelf life of the foodstuff;

(iii) a total fiber content of about 8 wt% to about 17 wt% of the foodstuff;

(iv) an overall relative humidity of about 0.50 to about 0.70.

17. The method of claim 16, wherein the dough-based component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 3 : 1 to about 1 : 1.

18. The method of claim 16, wherein the filling component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 3 : 1 to about 1 : 1.

19. The method of claim 16, wherein the dough-based component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 2:1.

20. The method of claim 16, wherein the filling component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 2: 1.

21. The method of claim 16, wherein the soluble fiber of the dough-based component fiber blend comprises soluble corn fiber and resistant maltodextrin in a ratio of about 1 : 1 to about 9: 1.

22. The method of claim 16, wherein the soluble fiber of the filling component fiber blend comprises soluble corn fiber and resistant maltodextrin in a ratio of about 1 : 1 to about 9: 1.

23. The method of claim 16, wherein the soluble fiber comprises dextrin,

glucomannan, psyllium, resistant maltodextrin, soluble corn fiber, polydextrose, fructooligosaccharide, oligosaccharide, and combinations thereof.

24. The method of claim 16, wherein the insoluble fiber comprises cereal bran, resistant starch, fruit pomace, and combinations thereof.

25. The method of claim 16, wherein the dough includes the dough-based component fiber blend in an amount of about 1 wt% to about 20 wt% of the dough-based component.

26. The method of claim 16, wherein the filling component includes the filling component fiber blend in an amount of about 1 wt% to about 20 wt% of the filling component.

27. The method of claim 16, comprising completely enclosing the filling component within the dough.

28. The method of claim 16, comprising coextruding the dough and the filling. The method of claim 16, wherein forming an unbaked foodstuff comprises

Description:
TITLE

Dual-Textured Snack with Fiber Blend

(CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Patent Application No. 61/901,897 filed November 8, 2013 entitled "Dual-Textured Snack With Fiber Blend", which is incorporated by reference herein in its entirety.

BACKGROUND OF THE INVENTION

[0002] The present invention generally relates to food products that have a dual texture. It is desirable to develop a food product that has a first texture that is crispy or both crispy and crunchy and a second texture that is soft. It is also desirable that such a product retain its dual texture characteristics even after a long shelf life period. Such products are difficult to achieve in certain baked goods because, for example, moisture migration from a soft portion (such as a filling) to an outer shell crispy portion (e.g., a dough-based casing) has a tendency to reduce the moistness of the filling and the crispness of the outer shell and degrade the dual texture qualities of the product.

BRIEF SUMMARY OF THE INVENTION

[0100] According to some embodiments of the present invention, a dual-textured foodstuff includes a total fiber content of about 8 wt% to about 17 wt% of the dual- textured foodstuff; a baked dough-based component; and a baked filling component present in an amount of about 35 wt% to about 60 wt% of the foodstuff, the baked filling component being in direct contact with the baked dough-based component. In some embodiments, the dough-based component includes: a dough-based component fiber blend having soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1; about 40 wt% to about 60 wt% of the total fiber content; and a crispy texture throughout the shelf life of the foodstuff. In some embodiments, the baked filling component includes: a soft texture throughout the shelf life of the foodstuff; a relative humidity of about 0.6 to about 0.8; and a filling component fiber blend comprising soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43 : 1. In some embodiments, the dual- textured foodstuff has an overall relative humidity of about 0.50 to about 0.70. [0003] In some embodiments, the dough-based component fiber blend has soluble fiber and insoluble fiber in a ratio of about 3 : 1 to about 1 : 1 ; or about 2: 1. In some embodiments, the soluble fiber of the dough-based component fiber blend includes soluble corn fiber and resistant maltodextrin in a ratio of about 1 : 1 to about 9:1. In certain embodiments, the dough-based component includes the dough-based component fiber blend in an amount of about 1 wt% to about 20 wt% of the dough-based component.

[0004] In certain embodiments, the filling component fiber blend comprises soluble fiber and insoluble fiber in a ratio of about 3 : 1 to about 1 : 1 ; or about 2: 1. In some embodiments, the soluble fiber of the filling component fiber blend includes soluble corn fiber and resistant maltodextrin in a ratio of about 1 : 1 to about 9: 1. In certain

embodiments, the filling component includes the filling component fiber blend in an amount of about 1 wt% to about 20 wt% of the filling component.

[0005] In certain embodiments, the soluble fiber includes dextrin, glucomannan, psyllium, resistant maltodextrin, soluble corn fiber, polydextrose, fructooligosaccharide, oligosaccharide, and combinations thereof. In some embodiments, the insoluble fiber includes cereal bran, resistant starch, fruit pomace, and combinations thereof.

[0006] In some embodiments, the filling component has a higher moisture content than the dough-based component. In some embodiments, the dough-based component completely encloses the filling component. In certain embodiments, the baked dough- based component is an extruded dough-based component. In some embodiments, the foodstuff is prepared by extrusion.

[1000] According to some embodiments of the present invention, a method for producing a dual-textured foodstuff includes: forming an unbaked dough comprising a dough-based component fiber blend that includes soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1, the unbaked dough including about 40 wt% to about 60 wt% of a total fiber content of the dual-textured foodstuff; adding a filling component in direct contact with the unbaked dough to form an unbaked foodstuff, the filling component having a relative humidity of about 0.6 to about 0.8, and the filling

component including a filling component fiber blend comprising soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43 : 1 ; and baking the unbaked foodstuff to obtain a foodstuff having a dual texture including: a baked filling component present in an amount of about 35 wt% to about 60 wt% of the dual-textured foodstuff, the baked filling component having a soft texture maintained throughout the shelf life of the foodstuff; a baked dough-based component having a crispy texture maintained throughout the shelf life of the foodstuff; a total fiber content of about 8 wt% to about 17 wt% of the foodstuff; and an overall relative humidity of about 0.50 to about 0.70.

[0007] In some embodiments, the method includes completely enclosing the filling component within the dough. In some embodiments, the method includes coextruding the dough and the filling. In certain embodiments, forming an unbaked foodstuff includes extruding.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

[0008] The foregoing summary, as well as the following detailed description of certain embodiments of the food product will be better understood when read in conjunction with the following exemplary embodiments, the appended drawing and the appendices.

[0009] Figs. 1 and 2 are views of an exemplary embodiment of a baked foodstuff of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0010] Methods and compositions of the present invention relate to a shelf-stable, dual-textured foodstuff. In one embodiment, the foodstuff has a soft portion (e.g., a filling) and a crispy and/or crunchy dough-based portion (e.g., a casing). The foodstuff may maintain a multiple texture (e.g. a dual texture) for an extended period of time after cooking (e.g., baking, frying) and, in some embodiments, throughout the shelf life of the foodstuff. The foodstuff may be generally prepared by forming dough, adding a soft- textured portion, such as a filling, to create an unbaked foodstuff, and baking and/or drying to form the dual-textured foodstuff having a crispy dough-based portion and a soft filling portion. The dough-based portion may be formed to at least partially and in some instances, completely or substantially completely, surround the filling portion. In some embodiments, the filling portion is in direct contact with the dough-based portion of the foodstuff. In some embodiments, the dual texture of the foodstuff is maintained over a prolonged period of time by formulating the dough-based portion and/or filling portion to include a fiber blend. [0011] In one embodiment, the foodstuff includes a dough-based portion (e.g., a casing or a layer) that affects moisture migration from an adjoining soft filling portion. The dough-based portion of the foodstuff may affect moisture migration from the adjoining filling portion such that the moisture equilibrates at a point where a dual- texture is maintained even when the filling portion has a high relative humidity (e.g., about 0.6 to about 0.8), when the foodstuff has a high percentage of filling (e.g., about 35 wt% to about 60 wt% of the foodstuff), and/or when the foodstuff has an overall relative humidity of about 0.5 to about 0.7.

[0012] In some embodiments, it is desirable to produce a dual-texture product that contains fiber. In some cases, it is preferable to include a good source of fiber (e.g., at least 2.5 g/serving) or higher (e.g., an excellent source of fiber, at least 5 g/serving). A variety of challenges may exist in producing such products that deliver good consumer perceptions of taste and texture while maintaining high enough levels of fiber to be a good source of fiber or higher. Products such as filled dough-based products that have low filling levels can be perceived by consumers as too dry, too crunchy, or too crispy. That perception could be magnified when one adds levels of fiber (e.g., to the filling, to the casing or to both) to deliver a good source or higher. Filled dough-based products with high levels of filling can be perceived by consumers as too soft and/or delivering a first bite that is not desirable. Adding a higher level of fiber to such high filling level products may reduce the softness of the product, particularly if the high levels of fiber are added to the casing. Higher fiber levels in the filling and/or casing can also degrade taste and/or deliver a texture experience that is not desirable (e.g., to deliver a filing texture that is too stiff for a palatable consumer experience.

[0013] In some embodiments, the addition of fiber under the appropriate conditions can deliver consumer palatable dual-texture dough-based filled products over a prolonged shelf- life of the product. Indeed, in some embodiments, the foodstuffs impact on moisture migration and equilibration in order to maintain its dual-texture for a prolonged period of time may be related to the inclusion of fiber, such as a fiber blend in the dough- based portion and/or the filling portion. Without wishing to be bound by theory, it is believed that selection of an appropriate fiber component and fiber level may help to retain the moisture in the respective portions, prevent the moisture from migrating and/or control moisture equilibrium between a filling and a casing. In some embodiments, moisture can migrate between the dough-based portion and the filling portion and equilibrate at a point which still maintains a dual texture of the foodstuff, due to unique properties resulting from factors such as: i) the type of fiber used; ii) the ratio of insoluble to soluble fiber used; iii) the distribution of the fiber (e.g., in the casing, the filling, or both); iv) the relative amount of fiber in the casing versus the filling; iv) the filling level of the product; v) the fiber level in the product; and vi) combinations of one or more of the foregoing. The foodstuff, the fiber component, and the ability to maintain a dual texture throughout the shelf life of the foodstuff will be discussed in further detail below.

[0014] Fiber Blend

[0015] In some embodiments, a foodstuff includes a fiber component, such as a fiber blend, in the dough-based portion and/or the filling portion of the foodstuff. The foodstuffs ability to deliver an appropriate texture, taste and fiber level (e.g., to meet a "good source of fiber" health claim or higher) for a prolonged period of time may be affected by one or more factors related to the included fiber in the product, including: i) the total amount of fiber blend in the foodstuff; ii) the apportionment of the fiber blend(s) in the dough-based portion versus the filling portion of the foodstuff; iii) the

apportionment of the total amount of fiber per serving in the dough-based portion versus the filling portion of the foodstuff; iv) the ratio of soluble to insoluble fiber in the fiber blend; v) the specific types and amounts of fibers included in the soluble fiber portion of the fiber blend; vi) the specific types and amounts of fibers included in the insoluble fiber portion of the fiber blend and vii) combinations of one or more of the foregoing.

Embodiments of some fiber blends of the present invention may be desirable because, in addition to affecting moisture migration, moisture equilibrium, and/or relative humidity of the product, the fiber blends do not negatively impact the flavor and/or texture of the dough-based component or the filling component of the foodstuff.

[0016] In some embodiments, a fiber blend may contain one or more types of fiber. In some embodiments, the fiber blend in the dough-based portion and in the filling portion of the foodstuff may be the same or substantially the same fiber blend. In other embodiments, the fiber blend in the dough-based portion and in the filling portion of the foodstuff may be formulated differently. As used herein, unless specified otherwise the term fiber blend can refer to either the dough-based portion fiber blend or the filling portion fiber blend.

[0017] The fiber blend may include both soluble and insoluble fiber. Suitable soluble fiber may include but is not limited to dextrin, glucomannan, psyllium, resistant maltodextrin, soluble corn fiber, polydextrose, fructooligosaccharide, oligosaccharaide, and combinations thereof. Suitable insoluble fiber may include but is not limited to fruit pomace and cereal bran such as oat, resistant starch, corn wheat, etc, and combinations thereof. In some embodiments, the fiber blend includes soluble and insoluble fiber in a ratio of soluble to insoluble fiber of about 10:1 to about 0.2:1; about 9:1 to about 0.4:1; about 9:1 to about 0.43:1; about 8:1 to about 0.5:1; about 7:1 to about 0.6:1; about 6:1 to about 0.8:1; about 5:1 to about 1:1; about 4:1 to about 1.2:1; about 3:1 to about 1.4:1; about 3:1 to about 1:1; about 2.3:1 to about 1.5:1; about 2:1 to about 1.8:1; about 10:1; about 9:1; about 8:1; about 7:1; about 6:1; about 5:1; about 4:1; about 3:1; about 2.3:1; about 2:1; about 1:1; about 1.8:1; about 1.5:1; about 1.4:1; about 1.2:1; about 0.8:1; about 0.6:1; about 0.5:1; about 0.43:1; about 0.4:1; or about 0.2:1.

[0018] In some embodiments, the soluble fiber in the fiber blend includes a combination of more than one type of soluble fiber. For example, in one embodiment, the soluble fiber in the fiber blend includes soluble corn fiber and resistant maltodextrin. In some embodiments, the soluble fiber in the fiber blend includes soluble corn fiber and resistant maltodextrin in a ratio of soluble corn fiber to resistant maltodextrin of about 1 : 1 to about 9:1; about 2 : 1 to about 8:1; about 3 : 1 to about 7:1; about 4 : 1 to about 6:1; about 1:1; about 2:1; about 3:1; about 4:1; about 5:1; about 6:1; about 7:1; about 8:1; or about 9:1.

[0019] In some embodiments, the foodstuff includes a total amount of fiber per serving of about 1 g to about 7 g; about 1.5 g to about 6.5 g; about 2 g to about 6 g; about 2.5 g to about 5.5 g; about 2.5 g to about 5 g; about 3 g to about 4.5 g; about 1 g; about 1.5 g; about 2 g; about 2.5 g; about 3 g; about 3.5 g; about 4 g; about 4.5 g; about 5 g; about 5.5 g; about 6 g; about 6.5 g; or about 7 g. In some embodiments, a serving is about 20 g to about 40 g; about 25 g to about 35 g; about 20 g; about 25 g; about 30 g; about 35 g; or about 40 g. In some embodiments, the foodstuff includes fiber in an amount of about 5 wt% to about 20 wt% of the foodstuff; about 6 wt% to about 19 wt% of the foodstuff; about 7 wt% to about 18 wt% of the foodstuff; about 8 wt% to about 17 wt% of the foodstuff; about 9 wt% to about 16 wt% of the foodstuff; about 10 wt% to about 15 wt% of the foodstuff; about 11 wt% to about 14 wt% of the foodstuff; about 12 wt% to about 13 wt% of the foodstuff; about 5 wt% of the foodstuff; about 6 wt% of the foodstuff; about 7 wt% of the foodstuff; about 8 wt% of the foodstuff; about 9 wt% of the foodstuff; about 10 wt% of the foodstuff; about 11 wt% of the foodstuff; about 12 wt% of the foodstuff; about 13 wt% of the foodstuff; about 14 wt% of the foodstuff; about 15 wt% of the foodstuff; about 16 wt% of the foodstuff; about 17 wt% of the foodstuff; about 18 wt% of the foodstuff; about 19 wt% of the foodstuff; or about 20 wt% of the foodstuff.

[0020] In some embodiments, the dough-based portion of the foodstuff contains about 35 wt% to about 65 wt% of the total fiber of the foodstuff; about 40 wt% to about 60 wt% of the total fiber of the foodstuff; about 45 wt% to about 55 wt% of the total fiber of the foodstuff; about 35 wt% of the total fiber of the foodstuff; about 40 wt% of the total fiber of the foodstuff; about 45 wt% of the total fiber of the foodstuff; about 50 wt% of the total fiber of the foodstuff; about 55 wt% of the total fiber of the foodstuff; about 55 wt% of the total fiber of the foodstuff; about 60 wt% of the total fiber of the foodstuff; or about 65 wt% of the total fiber of the foodstuff. Likewise, in some embodiments, the filling portion of the foodstuff contains about 35 wt% to about 65 wt% of the total fiber of the foodstuff; about 40 wt% to about 60 wt% of the total fiber of the foodstuff; about 45 wt% to about 55 wt% of the total fiber of the foodstuff; about 35 wt% of the total fiber of the foodstuff; about 40 wt% of the total fiber of the foodstuff; about 45 wt% of the total fiber of the foodstuff; about 50 wt% of the total fiber of the foodstuff; about 55 wt% of the total fiber of the foodstuff; about 55 wt% of the total fiber of the foodstuff; about 60 wt% of the total fiber of the foodstuff; or about 65 wt% of the total fiber of the foodstuff. In some embodiments, the fiber in the dough-based portion and the fiber in the filling portion is present in a ratio of fiber in the dough-based portion to fiber in the filling portion of about 35 :65 to about 65:35; about 40:60 to about 60:40; about 45:55 to about 55:45; about 35:65; about 40:60; about 45:55; about 50:50; about 55:45; about 60:40; or about 65:35. [0021] In some embodiments, the dough-based portion fiber blend and the filling portion fiber blend are present in the foodstuff in a ratio of dough-based portion fiber blend to filling portion fiber blend of about 35:65 to about 65:35; about 40:60 to about 60:40; about 45:55 to about 55:45; about 35:65; about 40:60; about 45:55; about 50:50; about 55:45; about 60:40; or about 65:35.

[0022] In some embodiments, the filling component fiber blend is present in the filling portion in an amount of about 1 wt% to about 14 wt% of the filling portion; about 2 wt% to about 13 wt% of the filling portion; about 3 wt% to about 12 wt% of the filling portion; about 4 wt% to about 11 wt% of the filling portion; about 5 wt% to about 10 wt% of the filling portion; about 6 wt% to about 9 wt% of the filling portion; about 7 wt% to about 8 wt% of the filling portion; about 1 wt% of the filling portion; about 2 wt% of the filling portion; about 3 wt% of the filling portion; about 4 wt% of the filling portion; about 5 wt% of the filling portion; about 6 wt% of the filling portion; about 7 wt% of the filling portion; about 8 wt% of the filling portion; about 9 wt% of the filling portion; about 10 wt% of the filling portion; about 11 wt% of the filling portion; about 12 wt% of the filling portion; about 13 wt% of the filling portion; or about 14 wt% of the filling portion.

[0023] In some embodiments, the dough-based portion fiber blend is present in the dough-based portion in an amount of about 1 wt% to about 14 wt% of the dough-based portion; about 2 wt% to about 13 wt% of the dough-based portion; about 3 wt% to about 12 wt% of the dough-based portion; about 4 wt% to about 11 wt% of the dough-based portion; about 5 wt% to about 10 wt% of the dough-based portion; about 6 wt% to about 9 wt% of the dough-based portion; about 7 wt% to about 8 wt% of the dough-based portion; about 1 wt% of the dough-based portion; about 2 wt% of the dough-based portion; about 3 wt% of the dough-based portion; about 4 wt% of the dough-based portion; about 5 wt% of the dough-based portion; about 6 wt% of the dough-based portion; about 7 wt% of the dough-based portion; about 8 wt% of the dough-based portion; about 9 wt% of the dough-based portion; about 10 wt% of the dough-based portion; about 11 wt% of the dough-based portion; about 12 wt% of the dough-based portion; about 13 wt% of the dough-based portion; or about 14 wt% of the dough-based portion. [0024] In one exemplary embodiment, the foodstuff includes a total fiber content per serving of about 2.5 g to about 5.0 g of fiber; a dough-based portion including about 40 wt% to about 60 wt% of the total fiber content, with a dough-based portion fiber blend having soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1; and a filling portion fiber blend including soluble fiber and insoluble fiber in a ratio of about 9: 1 to about 0.43: 1.

[0025] Foodstuff

[0026] The foodstuffs ability to resist moisture migration, as well as its ability to provide and maintain a desirable dual-texture for a prolonged period of time may also be affected by one or more factors related to properties of the foodstuff including, for example, the total relative humidity of the foodstuff and/or the amount of dough-based portion and filling portion in the foodstuff.

[0027] In some embodiments, the foodstuff has a relative humidity of below about 0.8; below about 0.7; below about 0.6; below about 0.5; about 0.3 to about 0.9; about 0.4 to about 0.8; about 0.5 to about 0.7; about 0,3; about 0.4; about 0.5; about 0.6; about 0.7; about 0.8; or about 0.9. Such relative humidity values may correlate with a foodstuff having a desirable amount of high water activity soft filling, while still having a crispy, lower water activity dough-based portion to provide a dual-textured product.

[0028] The proportions of dough-based portion and filling portion may be selected to provide a desired taste and texture profile. In some embodiments, the foodstuff includes a filling portion in an amount of about 30 wt% to about 60 wt% of the foodstuff; about 35 wt% to about 55 wt% of the foodstuff; about 40 wt% to about 50 wt% of the foodstuff; about 30 wt% of the foodstuff; about 35 wt% of the foodstuff; about 40 wt% of the foodstuff; about 45 wt% of the foodstuff; about 50 wt% of the foodstuff; about 55 wt% of the foodstuff; or about 60 wt% of the foodstuff. In some embodiments, the foodstuff includes a dough-based portion in an amount of about 40 wt% to about 70 wt% of the foodstuff; about 45 wt% to about 65 wt% of the foodstuff; about 50 wt% to about 60 wt% of the foodstuff; about 40 wt% of the foodstuff; about 45 wt% of the foodstuff; about 50 wt% of the foodstuff; about 55 wt% of the foodstuff; about 60 wt% of the foodstuff; about 65 wt% of the foodstuff; or about 70 wt% of the foodstuff. In some embodiments, a percentage of filling portion towards the higher end of the range results in a foodstuff having a softer-textured dough-based portion and higher flavor from the filling portion. In some embodiments, a percentage of filling portion towards the lower end of the range results in a foodstuff having a crisper-textured dough-based portion and less flavor from the filling portion.

[0029] Dough-based portion

[0030] In some embodiments, a dough-based portion may be prepared in a process that includes combining flour (e.g., a starch-based flour such as whole wheat flour, enriched flour, corn flour, potato flour, rice flour, oat flour, barley flour, and the like), water, salt, sweetener, and other additives.

[0031] In some embodiments, additional ingredients may be included in the dough- based portion based on, for example, desired taste, nutrition, texture, and visual appeal of the dough-based portion. Exemplary additional ingredients include, but are not limited to, whole grains, non-whole grains, flavor and/or texture inclusions, dough salt, protein, colors, fruits, vegetables, cheese, flavors, soy pieces, meat pieces, seeds, nuts, and combinations thereof.

[0032] In some embodiments, the dough-based portion includes additional ingredients such as sweeteners or flavors, to produce a desired taste. In some

embodiments, additional ingredients, such as starch, may be included to produce a desired texture. In some embodiments, the dough-based portion includes ingredients such as, but not limited to, sugar, pre-gelatinized starch, potato starch, and/or additives such as sodium acid pyrophosphate, calcium phosphate monobasic, and/or sodium bicarbonate.

[0033] In addition to, or in substitution of one or more of the foregoing, the dough- based portions employed in some embodiments of the present invention may include other additives conventionally employed in crackers and cookies. Such additives may include, for example, dairy by-products, enzyme modified milk powder, whey, egg or egg by-products, cocoa, peanut butter, vanilla or other flavorings, flour substitutes or bulking agents, such as polydextrose, hemi-cellulose, microcrystalline cellulose, mixtures thereof, and the like, as well as inclusions or particulates such as nuts, raisins, coconut, flavored chips such as chocolate chips, butterscotch chips, white chocolate chips, peanut butter chips, caramel chips, and the like in conventional amounts. In embodiments of the invention, these additives, such as chocolate chips or other flavor chips, may be employed in amounts up to about 25% by weight, for example from about 10% by weight to about 20%) by weight, based upon the weight of the dough-based portion.

[0034] A source of protein, which is suitable for inclusion in baked goods, may be included in the dough-based portions of the present invention. In one embodiment, the inclusion of protein promotes Maillard browning. The source of protein may include non-fat dry milk solids, dried or powdered eggs, mixtures thereof, and the like. Also, protein concentrates and isolates from various sources, such as rice, soy, and/or dairy, may be included in the dough-based portion. The amount of the proteinaceous source may, for example, range up to about 20 wt%>, based upon the weight of the dough-based portion.

[0035] The dough-based portions of the present invention may contain a leavening system. The leavening system may be included in an amount of up to about 2.5 wt% of the dough, based upon the weight of the dough before baking. Exemplary chemical leavening agents or pH-adjusting agents which may be used include alkaline materials and acidic materials such as sodium bicarbonate, ammonium bicarbonate, calcium acid phosphate, sodium acid pyrophosphate, diammonium phosphate, tartaric acid, mixtures thereof, and the like. The leavening agent may include yeast alone or in combination with chemical leavening agents.

[0036] Enzymes conventionally used in cracker production, such as amylases and proteases, may be included in the dough-based portion in conventional amounts in embodiments of the present invention.

[0037] The dough-based portion of the present invention may include antimycotics or preservatives, such as calcium propionate, potassium sorbate, sorbic acid, and the like. Exemplary amounts may range up to about 1%> by weight of the dough-based portion, to assure microbial shelf-stability. In some embodiments, the dough-based portion of the present invention has a low water activity and therefore does not include or require preservatives.

[0038] Emulsifiers may be included in effective, emulsifying amounts in the dough- based portions of the present invention. Exemplary emulsifiers which may be used include mono- and di-glycerides, polyoxyethylene sorbitan fatty acid esters, lecithin, stearoyl lactylates, and mixtures thereof. Exemplary of the polyoxyethylene sorbitan fatty acid esters which may be used are water-soluble polysorbates such as

polyoxyethylene (20) sorbitan monostearate (polysorbate 60), polyoxyethylene (20) sorbitan monooleate (polysorbate 80), and mixtures thereof. Examples of natural lecithins which may be used include those derived from plants such as soybean, rapeseed, sunflower, or corn, and those derived from animal sources such as egg yolk. Soybean- oil-derived lecithins are preferred. Exemplary of the stearoyl lactylates are alkali and alkaline stearoyl lactylates such as sodium stearoyl lactylate, calcium stearoyl lactylate, DATEM and mixtures thereof. Exemplary amounts of the emulsifier which may be used range up to about 3% by weight of the dough-based portion.

[0039] In some embodiments, a dough is admixed with one or more processing aids before baking. In some embodiments, processing aids may be desirable to improve the consistency of the dough for forming, for example, a casing or outer layer of the foodstuff. For example, oil may be admixed to the dough as a processing aid. In addition to providing physical benefits to processing, oil may contribute improved taste to the finished product. Oils useful in the present methods and products may include high oleic canola oil, soybean oil, safflower oil, and/or solid fats such as shortening.

[0040] The inclusion of any amount of any additional ingredients, such as those described above, to the dough before baking may be optimized according to the desired taste and texture of the baked dough-based portion. For example, leavening and starch may be included in order to produce a blistering effect of the dough-based portion upon baking.

[0041] Once all ingredients are incorporated, the dough may be formed into the dough-based portion by, for example, dough extrusion, coextrusion with a filling, sheeting or any other known method, as discussed herein. In some embodiments, the dough-based portion exhibits desirable strength characteristics such as elasticity and/or viscosity.

[0042] Filling Portion

[0043] As discussed above, foodstuffs of the present invention may include a soft filling portion. In some embodiments, a soft filling portion may include commercially available fillings. The soft filling portion may be savory or sweet. In some embodiments, a suitable soft filling portion is bake-stable. A filling portion suitable for the present invention may have a soft texture. In some embodiments, a filling portion maintains its soft texture after baking, and maintains its soft texture throughout the shelf life of the foodstuff product.

[0044] The filling employed may be produced in a conventional manner and may generally include invert sugar, sugar or sucrose, apple powder, fruit puree and water. Modified food starch and gums, such as pectin, may be added to aid texture and control spread in the oven during baking. Natural and artificial flavor, food acids and salt may be used as flavorings. Glycerin may also be used as a humectant to soften filler texture and control relative humidity (RH) or water activity (A w ). A preservative such as sodium benzoate may also be used in the filling composition. In some embodiments, the edible filling or filler, includes commercially available fillers, that are modified or selected to meet one or more of the the criteria set forth herein and the following criteria for moisture, relative humidity and bakability:

*The bake spread test consists of cooking the filler for 10 minutes at 210°C in a 35 mm diameter ring that is 5 mm high, and then measuring the distance and inputting into the formula: Bake spread = 100 - ((P - 3.5)/3.5) * 100, where P is the average baked diameter from duplicate tests.

[0045] Exemplary fillings which may be employed are one or more fruit fillings, such as apple, apple-cinnamon, strawberry, raspberry, mixed berry, peach, cherry, banana, and orange fillings, vegetable fillings, such as broccoli, cauliflower, carrot, green bean, and mixed vegetable fillings, cheese fillings, meat fillings, peanut butter fillings, jam fillings, and jelly fillings. [0046] In some embodiments, a suitable filling has a high water activity. In some embodiments, a suitable filling has relative humidity of about 0.5 to about 0.9; about 0.6 to about 0.8; about 0.5; about 0.6; about 0.7; about 0.8; or about 0.9.

[0047] In some embodiments, a filling portion is bake-stable in that the filling portion does not boil during baking.

[0048] Preparation

[0049] A foodstuff of the present invention may include a dough-based portion and a filling portion. Multiple variations of combinations of dough-based portion(s) and filling portion(s) are possible. The dough-based portion and the filling portion may be combined in the form of a casing and filling respectively. The foodstuff of the present invention may also be in the form of a sandwich, an enclosed pocket, a layer of exposed filling portion on the dough-based portion, or any other suitable combination of a dough- based portion and a filling portion.

[0050] Before baking, a filling portion may be added to the dough in any suitable manner. In some embodiments, the dough is extruded or sheeted. In some embodiments, the dough may be extruded, such as under low pressure and shear conditions. In some embodiments, the filling and dough can be coextruded. In some embodiments, the filling and dough are extruded in a cooking extruder. The coextruded dough and filling may be cut or crimped to form individual unbaked pieces. In some embodiments, the pieces are cut or crimped in such a way that the dough-based portion completely surrounds the filling portion.

[0051] In some embodiments, a filling portion is deposited on a layer of dough. In some embodiments, a filling is sandwiched between two layers of dough. In some embodiments, the filling is exposed on the edges of the foodstuff. In some embodiments, the filling is completely enclosed within the dough. In some embodiments, the dough is crimped to partially or completely enclose the filling.

[0052] In some embodiments, the assembled foodstuff does not include an added barrier layer (e.g., a fat migration barrier, a moisture migration barrier) between the filling portion and the dough. [0053] In some embodiments, the filling portion may be added to the dough-based portion after baking. The filling portion may be added to the baked dough-based portion in any suitable manner.

[0054] Assembled foodstuff of the present invention may be dried and/or baked using any suitable oven or conventional drying method. In some embodiments, the foodstuff is assembled in a cooking extruder and is subsequently dried. Drying may be conducted by any suitable method, including convection or dielectric dryer.

[0055] In some embodiments, the foodstuff is dried at temperatures of about 100°F to about 400°F and times of about 5 minutes to about 30 minutes. In some embodiments, assembled foodstuffs are baked at a temperature of about 425°F to about 525°F, or about 450°F to about 500°F. In some embodiments, the assembled foodstuffs are baked for about 3 to about 8 minutes, about 4 minutes to about 7 minutes, or about 5 minutes to about 6 minutes.

[0056] In some embodiments, the foodstuffs are dried and/or baked to produce a foodstuff having a moisture content of about 1% to about 20%; about 5% to about 15%; about 8.5% to about 10%, about 1%; about 5%; about 8.5%; about 10%; about 12.5%; about 15%; or about 20%>, as measured by the Karl Fischer analysis.

[0057] In some embodiments, after drying or baking, additional oil and/or salt/seasoning may be applied.

[0058] By way of example reference is now made to Figures 1-2. Foodstuff 100 may be prepared according to methods described herein. Foodstuff 100 includes dough-based casing 110. Dough-based casing 110 has a crispy, crunchy texture, and is prepared according the methods described herein. Dough-based casing 110 completely encloses filling 200, as described herein. Filling 200 has a soft texture, and is in direct contact with dough-based casing 110.

[0059] Foodstuff 100 may have a rounded, pillow shape. As shown in Figures 1-2, foodstuff 100 exhibits a rounded, pillow shape, with casing top portion 120 and casing bottom portion 130 having convex shapes.

[0060] Dual Textured Foodstuff

[0061] The baked foodstuff of the present invention may exhibit a dual texture including a crispy dough-based portion, such as a casing, and a soft portion, such as a filling. In some embodiments, the dough-based portion exhibits a cracker- or pretzel-like texture. In some embodiments, the dual texture is maintained throughout the shelf life of the foodstuff. In some embodiments, a baked foodstuff maintains its dual texture for at least 1 month, for at least 2 months, for at least 3 months for at least 6 months, for at least 1 year and/or for at least 2 years.

[0062] In some embodiments, the properties of the foodstuff affect moisture equilibrium between the dough-based portion and the filling portion, in order to maintain the dual texture of the foodstuff. In some embodiments, moisture can migrate between the dough-based portion and the filling portion and equilibrate at a point which still maintains a dual texture of the foodstuff, due to unique properties resulting from factors such as: i) the type of fiber used; ii) the ratio of insoluble to soluble fiber used; iii) the distribution of the fiber (e.g., in the casing, the filling, or both); iv) the relative amount of fiber in the casing versus the filling; v) the filling level of the product; vi) the fiber level in the product; and vii) combinations of one or more of the foregoing. As a result, the inclusion of and the nature of the fiber blend in the filling portion and/or the dough-based portion of the foodstuff may affect the equilibrium distribution of moisture between dough-based portion and filling portion of the foodstuff during preparation, drying, and/or throughout a shelf-life of the foodstuff. The dough-based portion of the foodstuff may affect moisture migration from the adjoining filling portion such that the moisture equilibrates at a point where a dual-texture is maintained even when the filling portion has a high relative humidity, such as about 0.6 to about 0.8, despite the foodstuff including a high percentage of filling, such as about 35 wt% to about 60 wt% of the foodstuff, and despite the foodstuff having an overall relative humidity of about 0.5 to about 0.7. While not wishing to be bound by theory, the inclusion of the fiber blend in the dough-based portion may help to retain crispiness by enhancing the development of a matrix, such as a wall structure around air cells.

[0063] A foodstuff prepared from a dough-based portion and a filling portion according to embodiments of the present invention may provide maintenance of acceptable moisture levels in the filling portion during baking and throughout a shelf-life of the foodstuff. Such maintenance of moisture levels may allow for a more distinct dual texture, with the filling being soft and moist and the dough-based portion being crispier and drier. The texture of the foodstuff may be characterized, for example, by

determining the amount of work, defined as force (g*millimeter per sec 2 ), to penetrate the dough-based portion.

[0064] Examples

[0065] Example 1

[0066] A dough was prepared from the following formulation:

[0067] A filling was prepared according to the following formulation:

The dough and filling were coextruded in a ratio of 55% dough and 45% to product an unbaked foodstuff. The baked product displayed desirable dual texture (having a soft moist filling and a crispy dough-based casing) that resisted moisture migration.

[0069] Example 2

[0070] Dough-based portions were prepared and tested with different fiber blends, according to the formulations below:

[0071] The ratios listed in the table above represent the ratio of soluble fiber to insoluble fiber. Formula 1 included soluble fiber (soluble corn fiber and resistant maltodextrin) in a ratio of 3 : 1. Formula 2 included soluble fiber to insoluble fiber in a ratio of 9: 1 , and Formula 3 included soluble fiber to insoluble fiber in a ratio of 0.43 : 1.

[0072] Products for formulae 1 , 2 and 3 described above were analyzed in a qualitative panel. The panel found that the texture of the foodstuffs prepared with the fiber blends of Formulae 1, 2, and 3 were each deemed acceptable, as they exhibited a dual texture having a crispy dough-based portion and a soft filling.

[0073] The results also demonstrated that the fiber ranges impact the texture and processing of the dough-based portion. Formula 3 resulted in a foodstuff with a dough- based portion that was softer, while Formula 2 resulted in a foodstuff with a dough-based portion that was drier. Formula 1 resulted in a foodstuff with a dough-based portion that was in between the textures of the foodstuffs including Formula 2 and Formula 3.

[0074] Example 3

[0075] Foodstuffs were prepared with varying fiber blend levels in the filling and in the dough, and with varying amounts of filling in the foodstuff, as follows:

[0076] It was observed that the foodstuffs with less filling had crispier dough-based portions and less taste from the filling, while the foodstuffs with more filling had less crispy dough-based portions and fuller flavor from the filling. Additionally, the foodstuffs including fiber in both the filling and the dough-based portion demonstrated a crispier texture, which remained crispier over time.

[0077] Example 4

[0078] Foodstuffs were prepared with varying fiber blend levels in the filling and in the dough, and with 40-45% filling in the foodstuff, as follows:

6 8 0 40 0.487

7 0 0 45 0.505

8 8 8 45 0.53

9 8 8 40 0.52

10 4 4 42.5 0.515

11 Add-on Add-on Add-on 0.532

12 Add-on Add-on Add-on 0.529

[0079] It was observed that the foodstuffs with less filling had crispier dough-based portions and less taste from the filling, while the foodstuffs with more filling had less crispy dough-based portions and fuller flavor from the filling. Additionally, the foodstuffs including fiber in both the filling and the dough-based portion demonstrated a crispier texture, which remained crispier over time. Sample 8 demonstrated the best combination of a full flavor and crispy dough-based portion.

[0080] It will be appreciated by those skilled in the art that changes could be made to the exemplary embodiments shown and described above without departing from the broad inventive concept thereof. It is understood, therefore, that this invention is not limited to the exemplary embodiments shown and described, but it is intended to cover modifications within the spirit and scope of the present invention as defined by the claims. For example, specific features of the exemplary embodiments may or may not be part of the claimed invention and features of the disclosed embodiments may be combined.

[0081] It is to be understood that at least some of the figures and descriptions of the invention have been simplified to focus on elements that are relevant for a clear understanding of the invention, while eliminating, for purposes of clarity, other elements that those of ordinary skill in the art will appreciate may also comprise a portion of the invention. However, because such elements are well known in the art, and because they do not necessarily facilitate a better understanding of the invention, a description of such elements is not provided herein.

[0082] The claims directed to the method of the present invention should not be limited to the performance of their steps in the order written except where expressly stated, and one skilled in the art can readily appreciate that the steps may be varied and still remain within the spirit and scope of the present invention.