FIELD OF THE INVENTION

The present invention generally relates to the field of pastries, and more specifically to a puff pastry.

BACKGROUND OF THE INVENTION

Puff pastry, also known as pate feuilletee, is a flaky light pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the detrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the detrempe. The resulting paton is repeatedly folded and rolled out before baking.

It is desired to produce a puff pastry with significantly less fat, and find an alternative to the solid fat (such as butter or margarine) combined with the dough. However, replacing a portion of the solid fat with a non-fat material may result in a moist blend resembling shortcrust pastry, or a blend that is too dry after baking.

SUMMARY OF THE INVENTION

The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein of at least about 5% by weight of the protein component.

In some cases, the puff pastry composition further comprises cocoa butter. In some cases, the puff pastry composition further comprises humectants. In some cases, the humectants comprise glycerin. In some cases, the humectants is present in the composition in an amount of between about 0.4% to about 5% by weight of the composition.

In some cases, the fat composition further comprises an emulsifier. In some cases, the emulsifier is present in the fat composition in an amount of between about 0.1% to about 2% by weight of the fat composition. In some cases, the emulsifier is selected from a group consisting of sucrose ester, lecithin, an ester of monoglycerides of fatty acids, monoglycerides of fatty acids, and diglycerides of fatty acid.

In some cases, the fat composition further comprises flavor or flavor enhancers. In some cases, the flavor or flavor enhancers comprise at least one of butter buds, concentrate of butter fatty acid and aroma components. In some cases, the flavor or flavor enhancers are present in the fat composition in an amount of between about 0.1 % to about 2% by weight of the fat composition.

In some cases, the protein component is selected from a group consisting of yogurt, cheese, cream, sour cream, milk and a combination thereof. In some cases, the protein component comprises casein. In some cases, the protein component is present in the fat composition in an amount of between about 15% to about 30% by weight of the composition.

In some cases, the fat component is selected from a group consisting of butter, margarine, coconut oil, cocoa butter and a combination thereof. In some cases, the fiber is a plant derived fiber. In some cases, the fiber is present in the fat composition in an amount of between about 0.1 % to about 2% by weight of the fat composition.

In some cases, the fat component has a margarine-like texture in a temperature range of 10-30 degrees Celsius. In some cases, the fiber binds the fat component and the protein component in a manner that enables liquid release when heating the puff pastry composition. In some cases, the fat component has a margarine -like texture in a temperature range of 10-30 degrees Celsius. In some cases, the dough further comprises olive oil. In some cases, the olive oil is present in the dough in an amount of between about 0.02% to about 1.5% by weight of the dough.

In some cases, the dough further comprises salt. In some cases, the salt is present in the dough in an amount of between about 0.04% to about 2% by weight of the dough. In some cases, the dough further comprises vinegar. In some cases, the vinegar is present in the dough in an amount of between about 0.01% to about 0.6 by weight of the dough.

In some cases, the dough is present in the puff pastry composition in an amount of between about 65% to about 90% by weight of the puff pastry composition. In some cases, the fat composition is present in the puff pastry composition in an amount of between about 10% to about 35% by weight of the puff pastry composition. In some cases, the fat is present in the puff pastry composition in an amount of between about 8% to about 12% by weight of the puff pastry composition.

In some cases, the dough further comprises vitamin C. In some cases, the puff pastry composition further comprises a filling.

DETAILED DESCRIPTION OF THE INVENTION

The present invention discloses a puff pastry composition having significantly less fat than prior art puff pastries. The puff pastry composition comprises a protein component that replaces at least a portion of the solid fat used to make the puff pastry. This way, the puff pastry has about 8-12% of fat in the puff pastry component. The fat ratio may depend on the presence of a filling in the puff pastry composition, in the ratio between the dough and the fat component and the ratio between the protein component and the fat in the fat component. The filling may comprise methylcellulose (mc) or Hydroxypropyl methyl cellulose, for example in the range of 0.1-3% by weight of the filling.

The puff pastry composition of the present invention comprises a dough and a fat component. The fat component comprises fat being solid at temperature of 10-25 degrees Celsius and a protein component comprising milk protein of at least about 5% by weight of the protein component. The fat component of the invention is solid at room temperature and liquid when heated. Thus, the fat component disclosed in the present invention provides a healthier substitute to margarine and butter. The present invention provides a balance between the protein component, the fat and the dough, in a manner that maintains the puff pastry qualities and does not resemble a shortcrust pastry, or a blend that is too dry after baking.

The puff pastry compositions of the invention advantageously present the following attributes:

1. About 30-40 percent less fat than margarine and butter.

2. Significantly less saturated fat than known puff pastries.

3. Proteins as an integral part of the puff pastry.

The present invention discloses a puff pastry composition, comprising a dough comprising flour and water, a fat component comprising fat being solid at temperature of 10-25 degrees Celsius and a protein component comprising milk protein of at least about 5% by weight of the protein component. The ratio between the dough and the fat component may vary as desired by a person skilled in the art. For example, lKg (one kilogram) of the puff pastry composition may be made of 800 grams of the dough and 200 grams of the fat component. In some other cases, lKg (one kilogram) of the puff pastry composition may be made of 670 grams of the dough and 330 grams of the fat component. The fat component comprises solid fat and a protein component. The solid fat may be margarine, butter, coconut oil or any other fat that is solid at temperature of 10-25 degrees Celsius. The protein component may be yogurt, cheese, cream, sour cream, milk and a combination thereof. In some exemplary cases, the protein component is yogurt and comprises milk caseins at about 8%-10% by weight of the protein component and/or starch.

The fat component may be in solid state at temperature of 10-25 degrees Celsius. In such a case, the fat component may be selected from butter, margarine, coconut oil, cocoa butter and a combination thereof. Additional fat products and materials may be used, as long as the fat component has at least 70% by weight of fat.

According to some embodiments, the fat component is present in the fat composition at about 60% to about 95% by weight of the fat composition, about 60% to about 90% by weight of the fat composition, about 60% to about 85% by weight of the fat composition, about 60% to about 80% by weight of the fat composition, about 60% to about 75% by weight of the fat composition, about 60% to about 70% by weight of the fat composition, about 65% to about 95% by weight of the fat composition, about 65% to about 90% by weight of the fat composition, about 65% to about 85% by weight of the fat composition, about 65% to about 80% by weight of the fat composition, about 65% to about 75% by weight of the fat composition, about 70% to about 95% by weight of the fat composition, about 70% to about 90% by weight of the fat composition, about 70% to about 85% by weight of the fat composition, about 75% to about 95% by weight of the fat composition, or about 80% to about 92% by weight of the fat composition. Each possibility represents a separate embodiment of the invention.

The protein component may be selected from a group consisting of yogurt, cheese, cream, sour cream, milk, protein powder, milk powder and a combination thereof. In some cases, at least about 5% by weight of the protein component is milk proteins. The milk proteins may comprise caseins. The protein component may be in solid state at temperature of 10-25 degrees Celsius. In some other cases, the protein component may be in liquid state at temperature of 10-25 degrees Celsius.

According to some embodiments, the protein component is present in the fat composition at about 2% to about 30% by weight of the fat composition, about 5% to about 30% by weight of the fat composition, about 5% to about 25% by weight of the fat composition, about 5% to about 15% by weight of the fat composition, about 12% to about 32% by weight of the fat composition, about 12% to about 25% by weight of the fat composition, or about 17% to about 30% by weight of the fat composition. Each possibility represents a separate embodiment of the invention. According to some embodiments, the protein component is present in the fat composition, in an amount the does not exceed about 30%, about 25%, about 20%, about 15%, about 10%, about 5%, about 3%, about 2% or about 1% by weight of the fat composition. Each possibility represents a separate embodiment of the invention.

The protein component comprise a milk protein. The milk proteins may include caseins or other milk proteins desired by a person skilled in the art. According to some embodiments, the milk protein is present in the protein component at about 2% to about 10% by weight of the protein component, about 4% to about 6% by weight of the protein component, about 5% to about 8% by weight of the protein component, about 5% to about 15% by weight of the protein component, or about 4.5% to about 20% by weight of the composition. Each possibility represents a separate embodiment of the invention.

The fat composition may also comprise a fiber used to bind the protein component and the fat component. As used herein the term "fiber" is interchangeable with the term "fibers" or "dietary fibers". Fibers are typically referred to as the indigestible portion of food derived from plants. Fibers according to some embodiments of the invention are soluble fibers. Soluble fibers absorb water to form a gel, and may be fermented by bacteria within the large intestine. Increasing the amount of soluble dietary fiber in the diet may increase the feeling of fullness, or satiety, and contribute to weight management. As used herein the term "source of fiber" means the source from which the fiber is obtained or derived, for example, an extract of the source of fiber (for example a certain plant) having a particular degree of purification. Typical fiber sources include oats, peas, beans, lentils, fruits such as apples, oats, potatoes and some green vegetables. Exemplary soluble fibers include, but are not limited to, corn dextrin (such as Nutriose® 06), oligofructose (such as Orafti® P95 or L95), inulin, cyclodextrin or a combination thereof. According to some embodiments, the fibers are prebiotic. The fiber may be a citrus fiber (CF). The expanded internal surface area allows citrus fibers to tightly bind large amounts of oil and water and replace synthetic ingredients such as stabilizers and complex gum systems. The citrus fibers reduce moisture migration during storage, use crystal formation and syneresis upon thawing. In some cases, the fat composition comprises two or more distinct fibers, or two or more different fiber types.

According to some embodiments, the fiber is present in the fat composition at about 0.1% to about 4% by weight of the fat composition, about 0.1% to about 3% by weight of the fat composition, about 0.2% to about 2% by weight of the fat composition, about 0.2% to about 1.5% by weight of the fat composition, about 0.5% to about 4% by weight of the fat composition, about 0.01% to about 3% by weight of the fat composition, or about 0.5% to about 2% by weight of the fat composition. Each possibility represents a separate embodiment of the invention. According to some embodiments, the fiber is present in the fat composition, in an amount the does not exceed about 3%, about 2%, about 1.5%, about 1% or about 0.5 by weight of the fat composition. Each possibility represents a separate embodiment of the invention.

In some cases, the fat composition of the present invention further comprises flavor or flavor enhancers. In some cases, the flavor enhancers comprise butter buds. In some embodiments, the flavor enhancers comprise butter extracts. In some cases, the flavor enhancers comprise plant derived flavors. According to some embodiments, the flavor enhancers are present in the fat composition at about 0.02% to about 1.5% by weight of the fat composition, about 0.5% to about 4% by weight of the fat composition, about 0. 1% to about 0.8% by weight of the fat composition, or about 0.1% to about 1% by weight of the fat composition. Each possibility represents a separate embodiment of the invention.

In some cases, the fat composition of the present invention further comprises humectants. In some cases, the humectants comprise glycerin. In some embodiments, the humectants comprise honey. According to some embodiments, the humectants are present in the fat composition at about 0.02% to about 1.5% by weight of the fat composition, about 0.5% to about 4% by weight of the fat composition, about 0. 1% to about 0.8% by weight of the fat composition, or about 0.1% to about 1% by weight of the fat composition. Each possibility represents a separate embodiment of the invention.

In some cases, the fat composition of the present invention further comprises an emulsifier. The emulsifier used may be natural or synthetic. The emulsifiers may comprise sucrose ester (such as Sisterna® PS750), lecithin, esters of monoglycerides of fatty acids, esters of diglycerides of fatty acids, egg yolk emulsifying agent lecithin, soy lecithin, calcium stearoyl dilaciate (CSL), polyglycerol ester (PGE), sorbitan ester (SOE), pg ester (PGME), monoglyceride (MG), acetylated monoglyceride (AMG), and lactylated monoglyceride (LMG). Each possibility represents a separate embodiment of the invention.

According to some embodiments, the emulsifier is present in the fat composition at about 0.02% to about 0.5% by weight of the fat composition, about 0.2% to about 1.3% by weight of the fat composition, about 0. 4% to about 2.8% by weight of the fat composition, or about 0.1% to about 0.7% by weight of the fat composition. Each possibility represents a separate embodiment of the invention.

The puff pastry is made of dough mixed or folded with the fat composition. The basic version of the dough comprises only water and flour. According to some embodiments, the water may be present in the dough at about 20% to about 50% by weight of the dough, about 25% to about 50% by weight of the dough, about 30% to about 40% by weight of the dough, or about 20% to about 30% by weight of the dough. Each possibility represents a separate embodiment of the

The flour may be any type of grain grinded into powder. The grain may be corn, wheat, barley, oats, or any other grain or cereal or a combination thereof desired by a person skilled in the art. According to some embodiments, the flour may be present in the dough at about 60% to about 80% by weight of the dough, about 55% to about 75% by weight of the dough, about 70% to about 80% by weight of the dough, or about 60% to about 75% by weight of the dough. Each possibility represents a separate embodiment of the invention.

In some cases, the dough of the present invention further comprises oil. The oil may be a plant derived oil, for example olive oil, canola oil, sunflower oil or any other edible oil desired by a person skilled in the art. According to some embodiments, the oil is present in the dough at about 0.02% to about 1.5% by weight of the dough, about 0.05% to about 0.4% by weight of the dough, about 0.01% to about 0.2% by weight of the dough, or about 0.3% to about 1% by weight of the dough. Each possibility represents a separate embodiment of the invention.

In some cases, the dough of the present invention further comprises salt. According to some embodiments, the salt is present in the dough at about 0.02% to about 2% by weight of the dough, about 0.05% to about 0.2% by weight of the dough, about 0.01% to about 0.08% by weight of the dough, or about 0.3% to about 2% by weight of the dough. Each possibility represents a separate embodiment of the invention.

In some cases, the dough of the present invention further comprises vinegar. The vinegar may be a plant derived vinegar, for example apple vinegar, oil vinegar or any other edible vinegar desired by a person skilled in the art. According to some embodiments, the vinegar is present in the dough at about 0.01% to about 0.7% by weight of the dough, about 0.05% to about 0.08% by weight of the dough, about 0.005% to about 0.02% by weight of the dough, or about 0.03% to about 0.05% by weight of the dough. Each possibility represents a separate embodiment of the invention. The fat composition may be required to be kept frozen because of the protein component. In some cases, the dough of the present invention further comprises vitamins, for example vitamin C.

Examples

The invention will be described in greater detail by way of specific examples. The following examples are offered for illustrative purposes and are not intended to limit the invention in any manner. Many variations will suggest themselves and are within the full intended scope. Those of skill in the art will readily recognize a variety of non-critical parameters which can be changed or modified to yield essentially the same results. The term 'about', as used herein, refers to ±10 % of the stated numerical value.

Table I. A fat composition

Table II. A fat composition with emulsifier and cocoa butter

Table III. A fat composition with flavor enhancers and humectants

Ingredient (w/w%) A fat component 50%-63%

A protein component 35%-48% fiber 0.3%-0.8% flavor enhancers 0.45%

1%-1.2%

humectants

Table IV. A dough composition

Ingredient (w/w%) flour 62% -70% water 30%-38%

Table V. A puff pastry composition without filling

Ingredient (w/w%)

48%

flour water 26% salt 1.35%

Olive oil 0.8%

0.5%

Vinegar (5%)

12%

Fat component

8%

Yogurt (0-12% fat)

0.2%

Fiber

1.6%

Cocoa butter

Glycerin 0.25%

Lecithin 0.16% It should be noted that the fat component is about 12% of the puff pastry without filling, and should be about 8-10% after adding the filling. Additionally, when using margarine as the fat component, the puff pastry of the present invention may be made by mixing the ingredients of the fat components as the protein component may be added last after the other ingredients rest together for some time. The dough ingredients are mixed. Then, the dough is opened on a working surface such as a table or a plate. The fat composition is mounted on the dough, while the fat component is in solid state. Then, the dough is folded according to the type and design and recipe of the puff pastry. Preparation of the puff pastry may be performed in a temperature ranged between 4 and 25 degrees Celsius.

Although exemplary embodiments and methods for use have been described in detail above, those skilled in the art will understand that many variations are possible without departing from the spirit and scope of the invention, which is limited only by the appended claims.

While the disclosure has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings without departing from the essential scope thereof. Therefore, it is intended that the disclosed subject matter not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but only by the claims that follow.