Claims:
We claim:
1. A dough for bakable sweet eatables comprising:
a) 5-10% by weight fructose syrup;
b) 15-25% by weight sucrose;
c) 30-35% by weight shortening;
d) 30-40% by weight flour;
e) 0.05-0.15% by weight soy lecithin
f) 0.01-0.03% by weight tocopherol; and
g) taste and flavour enhancing ingredients.

2. The dough as claimed in claim 1, wherein the fructose syrup is tapioca fructose syrup.

3. The dough as claimed in claim 1, wherein the shortening comprises palm shortening.

4. The dough as claimed in claim 1, wherein the flour is maida.

5. The dough as claimed in claim 1, wherein the taste and favour enhancing ingredients include one or more of salt, milk powder, edible flavours and bitter masking agent.

6. The dough as claimed in claim 5, wherein the edible flavours include butter flavour, and cookie and cream flavour.

7. The dough as claimed in claim 1, wherein the sucrose includes one or more of white sugar and coconut sugar.

8. The dough as claimed in claim 1, wherein the dough is for making cookies.

9. The dough as claimed in claim 1, wherein the dough has a shelf life of at least 6 months.

10. The dough as claimed in claim 1, comprising 0.007-0.015% by weight Nisin.

11. A method of making dough for bakable sweet eatables as claimed in claim 1 or claim 9, the method comprising:
pre-roasting the flour in an oven at 80°C for 6-10 minutes;
making a blend with a portion of the sucrose, with the soy lecithin and fructose syrup;
mixing the shortening with the blend;
mixing the flour and the remaining portion of sucrose to the blend;
mixing tocopherol and one or more edible flavours in the blend.

12. The method as claimed in claim 11, wherein the step of mixing the flour and remaining portion of sucrose includes mixing one or more of salt, nisin, bitter masking agent and whole milk powder therewith.

13. The method as claimed in claim 11, wherein the sucrose includes 25-35% by weight coconut sugar and 65-75% by weight white sugar.

14. The method as claimed in claim 11, wherein the shortening is palm shortening.

15. The method as claimed in claim 11, comprises grinding the sucrose upto at least 250 microns before use.

Dated this 2nd Day of February 2022.
GAURAV CHOUBEY
of Choubey & Co.
Agent for the Applicant
IN/PA/2369
Digitally Signed and filed through E-filing , Description:FORM 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003
COMPLETE SPECIFICATION
(See section 10, rule 13)

DOUGH AND METHOD OF MAKING DOUGH FOR BAKABLE SWEET EATABLES

Sheltic Foodworks Pvt. Ltd.
an Indian Company,
of 8, Beck Bagan Row, Kolkata, West Bengal, 700017

The following specification particularly describes the invention and the manner in which it is to be performed.
Technical Field
The present disclosure generally relates to food products and to their methods of preparation. Specifically, the present disclosure relates to the dough for making sweet bakery products. More specifically, the present disclosure provides for dough and a method of making a dough with a desirable shelf life.
Background
Doughs are one of the basic food preparation materials for grain-based food products. Apart from the grain flour, which is one of the main ingredients in the dough, there may be several other ingredients such as oil, water, salt, sugars, eggs, milk, etc., which are used as required for intended food preparation. Freshly prepared doughs are generally not shelf-stable and have a limited shelf life of a few hours to a few days at room temperature. Therefore, doughs are required to be prepared fresh for food preparation.
Ready-made doughs are increasingly popular for making bakery products at home and as a commercial product for restaurants, food outlets and bakery product manufacturers. Ready-made doughs save the overall cooking time and simultaneously provide for enjoying freshly cooked food.
Ready-made doughs available in the market have limited shelf life and are generally required to be kept refrigerated or frozen for avoiding spoiling of the dough. This requirement leads to greater cure required during packaging, shipping and storing at the shops, which lead to overall costs in the shipment of the dough to end consumers. Moreover, end consumers also are required to keep such doughs refrigerated till they are cooked and consumed. Furthermore, the dough may need to be thawed before it can be used for cooking.
There are ready-made doughs available that do not require refrigeration. However, the shelf life of such doughs is often limited to a few weeks. Preservatives and other such chemical substances may be used to increase the shelf life of ready-made doughs. However, such methods may make the dough less suitable for human consumption and thus undesirable for people who prefer healthy and preservative-free foods.
The present disclosure is directed to address the abovementioned problems and other problems associated with the art.
Summary
The present disclosure overcomes one or more shortcomings of the prior art. It provides additional advantages through the dough and method of making the dough as described in the present disclosure. Additional features and benefits are realised through the techniques of the present disclosure. Other embodiments and aspects of the disclosure are described in detail herein and are considered a part of the claimed disclosure.
A dough for bakable sweet eatables is disclosed. The dough is made by 5-10% by weight of fructose syrup, 15-25% by weight of sucrose, 30-35% by weight of shortening, 30-40% by weight of flour, 0.05-0.15% by weight soy lecithin, 0.03-0.08% by weight of tocopherol, and taste and flavour enhancing ingredients.
In an aspect, the fructose syrup may be tapioca fructose syrup.
In an embodiment, the shortening includes palm shortening.
In an aspect, the flour is Maida.
In an embodiment, the taste and favour enhancing agents include one or more of salt, milk powder, edible flavours and bitter masking agent.
In an aspect, the sucrose includes one or more of white sugar and coconut sugar.
In an aspect, the dough is adapted for making cookies.
In an aspect, the dough has a shelf life of at least six months.
In an aspect, the dough may have 0.007-0.015% by weight Nisin.
Further, a method for making dough for bakable sweet eatables is disclosed. The method includes a step of grinding the sucrose up to 250 microns. The method further comprises the step of pre-roasting the flour in the oven at 80°C for 6-10 minutes. In another step, the method includes making a blend with a portion of the sucrose with the soy lecithin and fructose syrup. In another step, the method includes mixing the shortening with the blend. In the next step, the method includes mixing the flour and the remaining portion of sucrose to the blend. In a further step, the method includes mixing tocopherol and the taste and flavour enhancing agents in the blend.
In an aspect of the method, the sucrose includes 25-35% by weight coconut sugar and 65-75% by weight of white sugar.
In an aspect of the method, the shortening is palm shortening.
The foregoing summary is illustrative only and is not intended to be in any way limiting. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features will become apparent by reference to the following detailed description.
Brief Description of Drawings
The novel features and characteristics of the disclosure are set forth in the appended claims. The disclosure itself, however, as well as a preferred mode of use, further objectives and advantages thereof, will best be understood by reference to the following detailed description of an illustrative embodiment when read in conjunction with the accompanying drawings. One or more embodiments are now described, by way of example only, with reference to the accompanying drawings wherein like reference numerals represent like elements and in which:
FIG. 1 illustrates a method of making dough in accordance with an embodiment of the present disclosure.
The figure depicts the embodiment of the disclosure for purposes of illustration only. One skilled in the art will readily recognise from the following description that alternative embodiments of the methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Description
While the embodiments in the disclosure are subject to various modifications and alternative forms, specific embodiments will be described below. It should be understood, however, that it is not intended to limit the disclosure to the particular forms disclosed, but on the contrary, the disclosure is to cover all modifications, equivalents, and alternatives falling within the scope of the disclosure.

It is to be noted that a person skilled in the art would be motivated from the present disclosure of dough, which may vary based on the intended use of the dough. However, such modifications should be construed within the scope of the disclosure. Accordingly, the specification includes only those specific details that are pertinent to understanding the embodiments of the present disclosure so as not to obscure the disclosure with details that will be readily apparent to those of ordinary skill in the art having the benefit of the description herein.

The terms “comprises”, “comprising”, or any other variations thereof used in the disclosure, are intended to cover a non-exclusive inclusion, such that an embodiment comprises a list of components that does not include only those components but may include other components not expressly listed or inherent to such product. In other words, one or more ingredients in dough proceeded by “comprises… a” does not, without more constraints, preclude the existence of other elements or additional elements in the system or device.

The present disclosure provides for dough for making sweet bakery items. The dough as disclosed herein has a shelf life of at least six months when kept non-refrigerated. The present disclosure further provides for a method of making dough.

The shelf life of the dough, as disclosed herein, is achieved by the use of palm shortening instead of butter. The dough further consists of tocopherol, which acts as an anti-oxidant to prevent or delay the decay of the dough.

The dough as disclosed may have :
a) 5-10% by weight fructose syrup. Preferably, the fructose syrup may be in the range of 7-8% by weight. Yet preferably, the fructose syrup may be 7.8% by weight of the dough. In an embodiment, the fructose syrup may be tapioca fructose syrup.
b) 15-25% by weight of sucrose. Preferably, the sucrose may be 18-22% by weight of the dough. More preferably, the sucrose may be 20% by weight of the dough. In an embodiment, the sucrose may include coconut sugar and white sugar. The white sugar may constitute about 70% of the total sucrose, and the coconut sugar may constitute the remaining 30%. Coconut sugar is derived from the coconut palm tree and may be more nutritious and lower on the glycemic index than white sugar.
c) 30-35% by weight shortening. Preferably, shortening may be 32-34% weight of the dough. More preferably, the shortening may be 33.3% by weight of the dough. In an embodiment, Palm shortening may be used for making the dough. Yet in an embodiment, a mix of different kinds of shortenings may be used. There are various commercially available shortenings that may be used. For example, palm shortening with trade name Marvo Lite or Marvo Ultra may be used. The dough may contain Marvo Lite by 20-25% of the weight and Marvo Ultra with about 8-12% by weight. Preferably, Marvo lite may be 23.5% and Marvo Ultra may be 9.8% by weight of the dough.
*The trade names mentioned above do not belong to the applicant and are used for the purpose of providing an example of ingredients only.
d) 30-40% by weight flour. Preferably, 30-35% by weight of the overall composition of dough may be used. More preferably, 33.5% by weight of the overall composition of the dough may be used. The flour may be white flour, also referred to as Maida or all-purpose flour.
e) 0.05-0.15% by weight soy lecithin. Preferably 0.01% soy lecithin by weight of the overall dough composition may be used. The soy lecithin acts as an emulsifier and a leavening agent for the dough.
f) 0.01-0.03% by weight tocopherol. Preferably, 0.02% tocopherol by weight may be used.
g) 0.007-0.015% by weight nisin. Preferably 0.012% by weight nisin may be used.
h) taste and flavour enhancing ingredients such as Vanilla flavour, salt, butter flavour, etc. . For example, for making a cookie, flavour and taste-enhancing ingredients may include butter flavour, milk powder, bitter masking agent, cookie and cream flavour, salt, etc. Any suitable edible flavours may be used as desired.

Maida may be used as a base material for the preparation of the dough. White sugar, coconut sugar and tapioca fructose syrup are used as sweeteners for the dough. Sorbitol is used as a humectant in the dough. Sorbitol helps in absorbing and retaining moisture. Sorbitol may also be potentially beneficial for the digestive and oral health of the consumers of the dough. Palm shortening is used for its fat content. Palm shortening may be a trans-fat free source for fat content in the dough. Further, soy lecithin acts as an emulsifier for proper mixing of the ingredients and retaining the form and texture in the dough.

The whole milk powder, cookie and cream flavour, butter flavour, and salt are used taste-making or taste-enhancing ingredients. Their inclusion and portion in the overall dough may be selected, as suitable, for achieving the desired taste. It may be understood that the individual or overall portion of the taste-making ingredients may be altered as appropriate. The butter flavour and cookie and cream flavour are used as edible flavours in the dough. Any other suitable edible flavours may be used. The present disclosure provides a list of these ingredients only as an example, and any other suitable list of and combination of the taste-making ingredients may be used.

Tocopherol is used as an anti-oxidant. Tocopherol helps in preventing or slowing down damage to the cells in the human body. Simultaneously, the tocopherol helps in extending the shelf life of the dough by preserving the dough for a longer time.

The dough also may have nisin. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin, soy lecithin, tocopherol and palm shortening act as natural preservatives that contribute to extending the shelf life of the dough.

The following Table 1 provides an example of a list of ingredients required for making dough for making cookies in accordance with the present disclosure:
S.No. INGREDIENTS %
1. Maida 34.160
2. White Sugar 14.020
3. Coconut Sugar 6.000
4. Tapioca Fructose syrup 8.000
5. Sorbitol 3.415
6. Palm shortening 33.965
7. Vanilla Flavor 0.200
8. soya lecithin 0.100
9. Salt 0.010
10. Cookie and Cream Flavor 0.050
11. Bitter Masking Agent 0.010
12. Butter Flavor 0.020
13. Whole Milk Powder 0.019
14. Tocopherol 0.019
15. Nisin 0.012
Total 100.00
Table 1
Cookie dough may be made using the list of ingredients as listed above. The cookie dough made using these ingredients may have at least six months of shelf life.

Further, a method (100) of making the dough is disclosed. FIG. 1 illustrates a method in accordance with the present disclosure. The method (100) is disclosed may be used for the ingredients as listed in Table 1. The method may be used for batch production. The ingredients may be taken for one batch at a time.

In a first step (102), the sucrose may be ground to a particle size that can pass through a 200-300 micron, preferably 250 microns, sieve. For the list of ingredients as provided in Table 1, the white sugar and the coconut sugar may be ground to powder form with particle size to pass through a 250 microns sieve or mesh.

In another step (104), white flour or Maida may be pre-heated or pre-roasted in an oven. The Maida may be pre-roasted for 6-10 minutes at 70-90°C. Preferably, the white flour may be pre-roasted for about 8 minutes. Preferably, the flour or Maida may be pre-heated at 80°C.

In the next step (106), the ingredients coconut sugar, half of the white sugar, tapioca fructose syrup, sorbitol and soy lecithin may be mixed together. A planetary mixer may be used for mixing the ingredients. A planetary mixer may be run at about 180 rpm for about one minute for blending these ingredients together.

In the next step (108), palm shortening is added to the blend and mixed in the planetary mixer at about 150 rpm for about 30-45 seconds for achieving a uniform cream-like texture in the blend.

In a further step (110), Maida, the remaining half of white sugar, salt, bitter masking agent, nisin and whole milk powder, as listed in Table 1, may be added to the blend in the planetary mixer. The planetary mixer may be run at about 150-180 rpm for about 45 seconds to obtain a smooth blend of all the ingredients.

In the next and final step (112), the dough obtained in the previous step may be added with the tocopherol, the cookie and cream flavour, butter flavour, vanilla flavour, or any other flavour, and the planetary mixer may be run at 150-180 rpm for about another 30 seconds to obtain the dough.

The dough obtained with the abovementioned ingredients and using the abovementioned method has a shelf life of at least six months at normal room temperature. Moreover, the dough as disclosed herein can be eaten directly or after baking as suitable. The dough as disclosed herein may be used as a ready-made dough for cookies or other sweet edible bakery products.

The dough of the present disclosure can be used by the end consumers for saving the overall time required in preparing the bakery products. The dough also leads to saving of costs that may be incurred in transportation and storage of the dough in the supply chain as the dough is stable at room temperature. Further, as refrigeration is not required, it may also be convenient for the end consumers for buying, storing and using the dough.

With respect to the use of substantially any plural and/or singular terms herein, those having skill in the art can translate from the plural to the singular and/or from the singular to the plural as is appropriate to the context and/or application. The various singular/plural permutations may be expressly set forth herein for the sake of clarity.

It will be understood by those within the art that, in general, terms used herein, and especially in the appended claims (e.g., bodies of the appended claims) are generally intended as "open" terms (e.g., the term "including" should be interpreted as "including but not limited to," the term "having" should be interpreted as "having at least," the term "includes" should be interpreted as "includes but is not limited to," etc.). For example, as an aid to understanding, the following appended claims may contain usage of the introductory phrases "at least one" and "one or more" to introduce claim recitations. However, the use of such phrases should not be construed to imply that the introduction of a claim recitation by the indefinite articles "a" or "an" limits any particular claim containing such introduced claim recitation to inventions containing only one such recitation, even when the same claim includes the introductory phrases "one or more" or "at least one" and indefinite articles such as "a" or "an" (e.g., "a" and/or "an" should typically be interpreted to mean "at least one" or "one or more"); the same holds true for the use of definite articles used to introduce claim recitations.

While various aspects and embodiments have been disclosed herein, other aspects and embodiments will be apparent to those skilled in the art. The various aspects and embodiments disclosed herein are for purposes of illustration and are not intended to be limiting, with the true scope and spirit being indicated by the following claims.