Filling-containing, dough-based products, in particular fruit-filled cookies, having good eating quality and flavor release are disclosed. These products comprise a crumb or dough and a low water activity filling associated with this crumb or dough. The filling comprises an aqueous phase having sugar dissolved therein and a thixotropic cohesive network of fibrils and microfibrils dispersed therein. The network of fibrils and microfibrils functions as a flow control agent which permits the filling, and dough forming the crumb, to be co-baked.

TECHNICAL FIELD 
This application relates to fillings, in particular filling-containing, 
dough-based products having good eating quality such as fruit-filled 
cookies. 
Low water activities (i.e., below 0.6) are often needed in baked goods to 
keep them crisp and crunchy. However, crisp baked goods are often 
mouth-drying. Fat based creme fillings can be used to provide an 
additional lubriciousness during eating. An example of such products are 
sandwich cookies where the creme filling is positioned between two crisp 
cookie crumbs. 
Fat typically comprises about 33% of a creme filling. Replacement of fat 
with a nonfat ingredients could reduce the calories of such fillings by 15 
to 20% on a weight basis. In addition, the display of flavor volatiles 
from such fillings is usually affected by the presence of the fat. 
Fillings which do not contain fat can be more suitable for display of 
flavor volatiles from certain flavor systems. 
A prominent example of such nonfat systems are fruit fillings used in 
"thumb print" type cookies. These thumb print cookies comprise a fruit 
based material which fills a depression formed in the cookie crumb. 
Traditional fruit fillings for such cookies are made from fruit preserves 
or jellies. Unlike creme fillings, the flavor display from these aqueous 
solutions is controlled by gelling agents such as pectin. 
Preserves and jellies used in fruit fillings have a relatively high water 
activity and a relatively low viscosity. This results in a rapid 
dispersion of the filling in the mouth when eaten, thus providing a 
desirable eating quality. However, this can also cause the fruit filling 
to flow when co-baked with the dough that forms the cookie crumb. The 
crumb also becomes soft due to the release of liquid from the filling 
during and after baking. 
Starches or gums can be added to preserves or jellies used in fruit 
fillings for flow control during baking. However, the use of starches or 
gums as flow control agents creates a filling that is gummy and tacky 
after baking. This causes the filling to disperse much more slowly in the 
mouth. The result is reduced eating quality and flavor release in the 
fruit-filled cookie. Accordingly, it would be desirable to have a flow 
control agent for fruit fillings which does not reduce the eating quality 
of the fruit filled cookie after baking. 
The crispness of the cookie crumb can be increased by reducing the moisture 
content of the filling, thus lowering its water activity. However, in the 
case of preserves or jellies, this typically requires increasing the sugar 
content which can create a much higher viscosity filling. This relatively 
high viscosity filling disperses much more slowly in the mouth with a 
resulting reduced eating quality. In addition, these low moisture, low 
water activity fillings still need a flow control agent to enable them to 
be co-baked with the dough. Accordingly, it would be desirable to provide 
a low water activity fruit filling which also has a relatively low 
viscosity. 
BACKGROUND ART 
U.S. Pat. No. 4,341,807 to Turbak et al. (assigned to ITT), issued July 27, 
1982, describes food products containing a suspension of microfibrillated 
cellulose as a thickener, flavor carrier and suspension stabilizer. Food 
uses specifically taught include fillings, crushes, soups, gravies, 
puddings, dips, toppings and other food products. See in particular 
Example 6, which discloses the use of this microfibrillated cellulose in 
preparing fruit fillings and crushes. 
Turbak, "Microfibrillated Cellulose--A New Composition of Commercial 
Significance," Tappi, 1984 Non-Woven Symposium, page 121, describes the 
use of this microfibrillated cellulose in reduced calorie jams and 
jellies, reduced calorie foods, and low and reduced calorie spreads. This 
use in low calorie food products appears to be based on microfibrillated 
cellulose as a nondigestible thickener. 
DISCLOSURE OF THE INVENTION 
The present invention relates to flavored-fillings having an a.sub.w value 
of from about 0.2 to about 0.6. The fillings comprise: (1) an aqueous 
phase; (2) sugar dissolved in the aqueous phase; and (3) from about 0.1 to 
about 5% by weight of the filling of a thixotropic cohesive network of 
cellulosic fibrils and microfibrils dispersed in the aqueous phase. The 
present invention particularly relates to filling-containing, dought-based 
products such as fruit-filled cookies. These products comprise: (a) a 
crumb (or dough for forming this crumb) comprising flour, shortening and 
water; and (b) the flavored filling defined above associated with the 
crumb or dough. 
A key aspect of the present invention is the network of cellulosic fibrils 
and microfibrils present in the filling. This network of fibrils and 
microfibrils functions as a flow control agent in the filling. This 
permits the filling, and the dough forming the crumb, to be co-baked. Even 
after baking, the filling disperses rapidly in the mouth which results in 
a good flavor release. 
This network of fibrils and microfibrils is especially useful in fillings 
which optionally contain edible polyol humectants such as glycerol and/or 
certain edible hydrocolloids such as high methoxy pectins. Use of the 
polyol humectants provides fillings which have a low water activity and a 
relatively low viscosity. Use of certain hydrocolloids prevents syneresis, 
i.e. the physical "squeezing" or release of liquid from the filling during 
and after baking so that the crumb remains relatively crisp and firm. 
Because the network of fibrils and microfibrils imparts some stringiness 
to the filling as it is pulled apart, high methoxy pectins are preferred 
hydrocolloids since they reduce or prevent such stringiness when processed 
appropriately, as well as providing an eating quality essentially 
equivalent to preserves or jellies. 
The fillings of the present invention are particularly useful in 
dough-based products such as fruit-filled cookies. However, if desired, 
these fillings can also be used in other, nondough-based products which 
require a filling or jelly-type component. Examples of such products 
include chocolate enrobed filling products, peanut butter and jelly 
products, and the like.

B. DEFINITIONS 
As used herein, the term "dough" refers to a cohesive mass comprising at 
least flour, shortening and water which has not been baked. 
As used herein, the term "crumb" refers to a cohesive mass comprising at 
least flour, shortening and water which results from dough that has been 
baked. 
As used herein, the term "sugar" refers to a mono- or disaccharide, or a 
mixture of mono- and/or disaccharides. 
"Monosaccharides" and "disaccharides" as used herein are compounds well 
known in the art. Monosaccharides have the empirical formula (CH.sub.2 
O).sub.n where n is equal to or greater than 3. The carbon skeleton of the 
common monosaccharides is unbranched and each carbon except one bears an 
--OH group; the remaining carbon is generally combined in an acetal or 
ketal linkage. Disaccharides consist of two monosaccharides joined by a 
glycosidic linkage. 
By "baking" herein is meant radiant, conductive, or convective exposure to 
energy of a type which imparts thermal energy to the product being baked. 
It thus includes conventional, convection, dielectric and microwave oven 
baking. 
The term "water activity" (a.sub.w) is used herein in its usual context to 
mean the ratio of the fugacity of water in the system being studied (f) to 
the fugacity of pure water (f.sub.o) at the same temperature. The water 
activity of products herein can be measured using well-known 
physiochemical techniques and commercially available instruments. 
As used herein, the term "comprising" means various compatible components 
can be formulated together. The term "comprising" encompasses the more 
restrictive terms "consisting essentially of" and "consisting of". 
C. FILLING 
1. General Description and Sources 
Fillings used in the present invention basically comprise an aqueous phase 
in which are dissolved or dispersed various key components such as sugars 
and the thixiotropic network of fibrils and microfibrils, as well as 
optional components such as humectants, hydrocolloids, coloring, 
preservatives, acidulants (e.g., citric acid), fruit particles (e.g., 
seeds), etc. An important characteristic of this filling is its water 
activity (a.sub.w value). The water activity of the filling is determined 
by its moisture content, as well as various components dissolved or 
dispersed in the aqueous phase. The fillings of the present invention are 
generally characterized as having a relatively low water activity, i.e. 
below about 0.6. For fillings of the present invention, the a.sub.w values 
can range from about 0.2 to about 0.6. Preferably, the a.sub.w value of 
the filling is close to that of the dough (or crumb) to avoid the transfer 
of moisture therebetween. 
Another important characteristic of the fillings used in the present 
invention are their viscosity. The viscosity of the filling is important 
for eating quality because mouth moistness is inversely proportional to 
the viscosity. The fillings used in the present invention are generally 
characterized as having a relatively low viscosity. In this regard, the 
viscosity of the fillings used in the present invention usually ranges 
from about 5,000 to about 60,000 centipoise. Preferably, the viscosity of 
fillings used in the present invention ranges from about 10,000 to about 
40,000 centipoise. 
The viscosity values of fillings used in the present invention are based on 
rotational viscometry measurements at 10 seconds.sup.-1. This particular 
measurement was chosen as reflecting the shear forces in the mouth to 
which the filling is subjected during eating. A detailed description of 
the method for measuring the viscosity of fillings according to the 
present invention is as follows: 
A Rheometrics RFS 8400 fluids spectrometer is used for rotational viscosity 
measurements. The spectrometer is run in the parallel plate mode using a 
25 mm radius plate with a 2.00 mm gap setting in a 25.degree. C. water 
bath. A steady shear, rate scan from 0.1 to 100 sec.sup.-1 is also used. 
Five data points per decade of shear are collected. Each data point is an 
average of a reading in the clockwise and counterclockwise directions. 
Data for each reading is collected over a 0.1 min. period and is preceded 
by a 0.1 min. conditioning period. The reading at 10 sec.sup.-1 is taken 
as the viscosity of the filling. 
A particularly important component of fillings used in the present 
invention is sugar. In addition to providing sweetness, sugar controls, to 
a ceratin extent, the water activity and textural feel of the filling. 
Suitable sugars for use in fillings of the present invention include 
sucrose, dextrose, invert sugars, maltose, fructose, high fructose corn 
syrup and mixtures of these sugars. At low water activities (below about 
0.45), sugars such as sucrose tend to crystallize out of solution with a 
resulting undesirable textural feel. Accordingly, for fillings having 
relatively low a.sub.w values, fructose and high fructose corn syrup are 
preferred since these sugars tend not to crystallize out of solution. 
The amount of sugar present in fillings used in the present invention 
depends on a number of factors. A particularly important factor is the 
water activity of the filling. Generally, as the sugar content is 
increased, the water activity of the filling is lowered. Usually, sugar 
comprises from about 20 to about 80% by weight of the filling. Preferably, 
sugar comprises from about 55 to about 65% by weight of the filling for 
a.sub.w values closer to about 0.6 and from about 20 to about 50% by 
weight of the filling for a.sub.w values closer to about 0.2. 
The fillings used in the present invention are flavored with either 
naturally derived or synthetically derived materials. Basically, any 
suitable water-soluble or dispersible flavor can be used in the fillings 
of the present invention. These fillings can be non-fruit type, or 
preferably fruit-type flavors. Suitable non-fruit flavors include mint, 
barbeque, cheese, pizza, tomato sauce, etc. Suitable fruit flavors 
include, strawberry, raspberry, blueberry, boysenberry, apple, cherry, 
grape, orange, bananna, pineapple, Kiwi, mango, etc., The flavoring is 
present at a flavor-enhancing amount. What will constitute a 
"flavor-enhancing amount" will depend on the flavoring used, the flavor 
effects desired and like factors well within the skill of those 
knowledgeable in the art. 
The aqueous, sugar-containing compositions which comprise the fillings of 
the present invention can be derived from a number of sources. Natural 
sources of fillings typically provide, in addition to the aqueous 
sugar-containing composition, a flavoring material. However, suitable 
fillings can also be obtained by dissolving the appropriate amount of 
sugar in water and then adding suitable natural or synthetic flavoring(s). 
Fruit juices and fruit juice concentrates are a preferred source of 
fruit-fillings for the present invention. Although these juices and juice 
concentrates naturally contain sugars, additional sugar typically needs to 
be added. The aqueous sugar-containing compositions used in fruit-fillings 
of the present invention can also be obtained by boiling down a mixture of 
fruit and edible humectants. 
2. Network of fibrils and microfibrils 
In addition to sugar, the aqueous phase of the fillings used in the present 
invention has dispersed therein a thixotropic cohesive network of 
cellulosic, substantially water-insoluble fibrils and microfibrils. This 
network is shown at a magnification of 500.times. in FIG. 1 and is 
indicated by numeral 10. At this magnification, only fibrils indicated by 
numeral 12 are visible. The microfibrils which are present in network 10 
are visible only at magnifications much greater than 500.times.. 
A representation of what a portion of network 10 is believed to look like, 
at a magnification much greater than 500.times., is shown in FIG. 2. The 
fibrils which comprise this network are again indicated by numeral 12. The 
fibrils 12 basically constitute the "reinforcing rods" of network 10. The 
fibrils can vary in length, but are usually within the range of from about 
10 to about 1,000 microns. The majority of these fibrils typically have a 
length of from about 100 to about 250 microns. 
Fibrils 12 are comprised of rope-like bundles of microfibrils. The surface 
of the fibrils usually has exposed microfibrils which are indicated by 
numeral 14. It is believed that these exposed microfibrils 14 cause 
fibrils 12 to adhere together to form network 10. (It is believed that 
this adherence is due to hydrogen bonding between the fibrils and 
microfibrils.) Although the microfibrils are often still attached to the 
fibrils, it is believed that, in certain instances, unattached 
microfibrils can form portions of network 10. 
The microfibrils also vary in length, but are generally shorter than the 
fibrils. Typically, the microfibrils have a length of from about 1 to 
about 100 microns. Another key difference between the fibrils and 
microfibrils is their diameter. Fibrils typically have a diameter of from 
about 0.1 to about 2 microns. By contrast, microfibrils typically have a 
diameter of from about 0.025 to about 0.1 microns. 
This network of fibrils and microfibrils has a relatively large surface 
area. Generally, the surface area of this network is greater than about 
100 m.sup.2 /g. Typically, the surface area of this network ranges from 
about 100 to about 170 m.sup.2 /g. This relatively large surface area 
appears to be important to the flow control properties of this network in 
the filling. For example, freeze-drying of the fibrils and microfibrils, 
which reduces the surface area due to hydrogen bonding, causes the network 
to be poorly or nonfunctional as a flow control agent in the filling. 
The surface area of the fibrils and microfibrils is measured by a 
Quantasorb instrument (Quantachrome Company, Syosset, N.Y.). This 
measurement involves a monolayer nitrogen adsorption analysis of a dried 
sample at three different partial pressures, i.e. a three point B.E.T. 
analysis. The dried sample is obtained by drying an aqueous suspension of 
the fibrils and microfibrils with ethanol and acetone, followed by 
critical point drying with carbon dioxide. See Dawes, Biological 
Techniques for Transmission and Scanning Electron Microscopy (2d. Edition 
1979), pp 231-39, which describes techniques for critical point drying of 
materials. 
An important characteristic of this network of fibrils and microfibrils is 
the fact that it is thixotropic. In the absence of mechanical shear, the 
fibrils and microfibrils form a cohesive network in the filling. This 
network imparts a sufficiently high viscosity and yield point to the 
filling that is not affected at up to baking temperatures, i.e. up to 
about 100.degree. to about 120.degree. C. As a result, this network 
prevents flow of the filling during baking, i.e., the network functions as 
an effective flow control agent. 
By contrast, when subjected to even moderate mechanical shear, this network 
is easily disrupted with a resulting lowering of the viscosity of the 
filling. In particular, the shear forces generated in the mouth during 
eating of the filled products of the present invention is sufficient to 
disrupt this network. The resulting lowering of the yield point of the 
filling makes it disperse rapidly in the mouth and creates a desirable 
moistness impression. This rapid mouth dispersion also provides good 
flavor release from the filling. 
The cellulosic fibrils and microfibrils which form the thixotropic cohesive 
network can be obtained from various sources. A preferred source is 
microfibrillated cellulose prepared according to the method disclosed in 
U.S. Pat. No. 4,374,702 to Turbak et al, issued Feb. 22, 1983, which is 
incorporated by reference. In this method, cellulosic pump or other 
unregenerated fibrous cellulose is added to a liquid suspending media 
which swells the cellulose. This liquid suspension is repeatedly passed 
through a small diameter orifice in which the mixture is subjected to a 
large pressure drop (at least 3,000 psi) and a high viscosity shearing 
action, followed by a high viscosity decelerating impact. This converts 
the cellulosic starting material into a suspension of microfibrillated 
cellulose. See also U.S. Pat. Nos. 4,481,076 and 4,481,077 to Herrick, 
issued Nov. 6, 1984, which disclose other methods for obtaining 
microfibrillated cellulose and which are incorporated by reference. 
Microfibrillated cellulose can also be obtained commercially from ITT 
Rayonier, a subsidiary of the assignee of these patents, as a spray dried 
powder or moist cake which can optionally contain other ingredients such 
as dextrin, sucrose or sorbitol. 
Another method for obtaining cellulosic fibrils and microfibrils useful in 
the present invention is by bacterial fermentation of a sugar containing 
solution. Particularly suitable sugar containing solutions include coconut 
milt (Nata de Coco) or pineapple (Nata de Pina) solutions. A bacteria 
culture acts on the sugar solution to spin out a mat of cellulosic fibrils 
and microfibrils. This mat can then be redispersed in the aqueous phase of 
the filling to form the desired network of fibrils and microfibrils. 
The network of cellulosic fibrils and microfibrils is dispersed in the 
aqueous phase in an amount of from about 0.1 to about 5% by weight of the 
filling. At least about 0.1% by weight of this network is needed to 
provide an effective flow control agent for the filling when baked. At 
levels much above 5% by weight, this network can cause the filling to have 
too high a viscosity. Preferably, this network is dispersed in the aqueous 
phase in an amount of from 0.3 to about 2% by weight of the filling. 
3. Polyol Humectants 
An optional, but preferred component of fillings used in the present 
invention is an edible polyol humectant. As used herein, the term "edible 
polyol humectant" refers to a polyol compound, other than a sugar, which 
is safe for food use, has an affinity for water, and provides a 
stabilizing action on water present in fillings used in the present 
invention. Use of polyol humectants permits the fillings of the present 
invention to have a relatively low water activity without substantially 
increasing their viscosity. Suitable polyol humectants for use in fillings 
of the present invention include glycerol, sorbitol, propylene, glycol, 
and 1,3-butanediol. Sorbitol is a particularly preferred humectant for use 
in fillings of the present invention. 
The edible polyol humectant is dissolved in the aqueous phase in an 
appropriate amount. The amount of humectant used is primarily dependent on 
the water activity desired in the filling. For low water activity 
fillings, higher amounts of humectant are typically included. Generally, 
the humectant is included in an amount of from about 5 to about 50% by 
weight of the filling. Preferably, the humectant is included in an amount 
of from about 10 to about 35% by weight of the filling. 
4. Edible Hydrocolloids 
Another optional, but preferred component included in fillings used in the 
present invention are certain edible hydrocolloids. As used herein, the 
term "edible hydrocolloid" refers to long-chained polymers safe for food 
use which dissolve or disperse in water to give a thickening or 
viscosity-producing effect, i.e. gelling. Inclusion of these edible 
hydrocolloids prevent syneresis of liquid from the filling, especially 
after baking. This permits the crumb formed from the dough to remain 
relatively crisp or firm, rather than becoming soft or soggy. 
The hydrocolloids which have been found to be useful in the fillings of the 
present invention are starches, xanthan gum, and high methoxy pectins. The 
particularly preferred hydrocolloid for inclusion in fillings of the 
present invention are the high methoxy pectins. Pectins consist chiefly of 
galacturonic acids which are partially methoxylated and which are joined 
in long chains having a high molecular weight (M.W.), typically from about 
20,000 to about 40,000. Pectins are usually classified by their degree of 
methoxylation (D.M.). High methoxy pectins used in fillings of the present 
invention have D.M. values greater than about 50. 
The reason high methoxy pectins are preferred for use in fillings of the 
present invention is to reduce or prevent stringiness. It has been found 
that the network of cellulosic fibrils and micrfibrils used in fillings of 
the present invention impart some stringiness to it as it is pulled apart. 
This is believed to be the result of the fibrils and microfibrils adhering 
together into long strings due to hydrogen bonding forces under conditions 
of differential flow. It is believed that pectin gel domains that form in 
the filling interrupt such differential flow so that long strings of 
fibrils and microfibrils cannot be formed. 
The amount of hydrocolloid used in fillings of the present invention is 
dependent on various factors, including the particular hydrocolloid used. 
The amount included should be sufficient to prevent or retard syneresis of 
liquid from the filling after baking, as well as to optimize eating 
quality. However, the amount used should not be such that the viscosity of 
the filling is increased to the point where it substantially affects 
eating quality. Generally, the hydrocolloid is dissolved or dispersed in 
the aqueous phase in an amount of from about 0.1 to about 1% by weight of 
the filling. When high methoxy pectins are used as the hydrocolloid, they 
are preferably included in an amount of from about 0.2 to about 0.5% by 
weight of the filling. 
The hydrocolloid can be dissolved or dispersed so that the filling has an 
essentially homogeneous phase. However, when pectin is used, the 
hydrocolloid is preferably irregularly dispersed throughout the filling as 
a multiplicity of lumps or domains of pectin gel. When in the form of 
lumps, the pectin gel is particularly effective in reducing stringiness. 
These lumps of pectin gel typically have a size ranging from about 0.5 to 
about 3 mm. and many are sufficiently large so that they can be sensed by 
the tongue. These lumps give the desirable impression that the filling 
contains pieces of fruit and provide an eating quality essentially 
equivalent to preserves or jellies. 
D. DOUGH 
A major portion of the filling-containing products of the present invention 
is typically represented by a dough which forms a crumb on baking. This 
dough comprises at least flour, shortening, and water. Other optional 
ingredients such as emulsifiers (dough conditioners), leavening agents, 
corn syrup solids, sweetener, salt, and the like can also be included. 
Generally, cake (e.g., brownie), cookie and cracker-type doughs which 
provide, after baking, a low water activity (0.6 or less) crumb can be 
used in the filling-containing products of the present invention. However, 
preferred doughs are those which form a cookie-like texture upon baking. 
1. Flour 
Any type of flour which is suitable in cake, cookie and cracker-type doughs 
can be used in the present invention. For example, suitable flours include 
wheat flour, rye flour, corn flour, cottonseed meal, and sorghum flour. 
Preferably, wheat flour is used in preparing the dough of the present 
invention. This flour can be bleached or unbleached. Because the flour 
constitutes a major ingredient of the dough, the percentages of the 
remaining ingredients are referred to on a flour weight basis (FWB). 
2. Shortening 
In addition to flour, the dough comprises shortening. Fats which can be 
used as the shortening component can be any of the usual fat stocks 
employed in preparing liquid, fluid, plastic, or solid shortenings. 
Various fats such as cottonseed oil, soybean oil, lard, palm oil, and 
other vegetable, animal and marine fats, or mixtures thereof, either 
unhydrogenated or in various stages of hydrogenation, can be used. 
Suitable shortenings can also be formulated with nonabsorbable, 
nondigestible fatty acid esters of polyols, in particular surcrose 
polyesters, disclosed in U.S. Pat. No. 4,005,196 to Jandacek et al., 
issued Jan. 25, 1977, which is incorporated by reference. 
The amount of shortening used in the dough can vary widely depending upon 
the characteristics desired. Usually, the amount of shortening used is 
such that the dough of the filling-containing product, when baked, is not 
excessively tender. Usually, the amount of shortening present in the dough 
can range from about 30 to about 55% by FWB. Preferably, the amount of 
shortening ranges from about 40 to about 45% by FWB. 
3. Water 
In addition to flour and shortening, the dough also contains a suitable 
amount of water. Generally, the amount of water incorporated in the dough 
is such that the dough forms a cake-like, cracker-like, or preferably 
cookie-like, texture when baked. For cracker-type doughs, the amount of 
water present is such that the a.sub.w value of the baked crumb is 
typically from about 0.1 to about 0.5, and preferably from about 0.2 to 
about 0.3. For cookie-type doughs, this a.sub.w value can range from about 
0.25 to about 0.8, preferably from about 0.45 to about 0.6. Usually, the 
amount of water used in the dough ranges from about 20 to about 35% by 
FWB. 
4. Emulsifiers 
The dough also desirably includes emulsifiers. These emulsifiers are 
frequently referred to as "dough conditioners" because they are used to 
control the consistency of the dough. Suitable emulsifiers include mono- 
and diglycerides of fatty acids, sucrose partial fatty acid esters, 
sorbitan esters of fatty acids, polyoxyethylene sorbitan esters of fatty 
acids, propylene glycol esters, polyethylene glycol esters, ethoxylated 
mono- and diglycerides, fumarated esters of monoglycerides or their alkali 
metal salts, alkanoyl lactylates or their metal salts, lecithins, and the 
like. Preferred dough conditioners include sorbitan monostearate (Span 
60), polyoxyethylene sorbitan monostearate (Tween 60), propylene glycol 
monostearate, glycerol lactopalmitate, sodium stearoyl fumarate, calcium 
stearoyl-2-lactylate, ethoxylated monoglycerides and lecithin. The amount 
of emulsifier can be varied to obtain the dough properties desired. These 
emulsifiers are typically used at from about 0.1 to about 5% by FWB. 
However, higher or lower amounts can be used if desired. 
5. Leavening Agent 
The dough also can include a leavening agent. Non-yeast leavening agents 
include a source of carbon dioxide such as sodium bicarbonate or potassium 
bicarbonate, alone or in combination with a leavening acid such as 
monocalcium phosphate, dicalcium phosphate, sodium acid pyrophosphate, 
sodium aluminum sulfate, sodium aluminum phosphate, potassium acid 
tartrate and the like. Preferably, an active dry yeast is used as part of 
the leavening agent for cracker-type doughs. The amount of leavening agent 
used depends on the particular agent employed and the leavening 
characteristics desired. 
6. Sweetener 
Especially for cake and cookie dough systems, a sweetener is typically 
included. Suitable sweeteners include sucrose, invert sugar syrups, brown 
sugar, corn syrup solids, fructose, dextrose (glucose), honey, molasses, 
maple syrup and the like. Particularly preferred sweeteners are sucrose, 
fructose and corn syrup solids. The amount of sweetener included typically 
depends upon the type of dough desired (cookie dough, cake dough or 
cracker dough), as well as the sweetness desired. 
7. Optional Ingredients 
Other optional ingredients which can be included in the dough are milk 
products such as whole milk, skim milk, buttermilk, whey, concentrated 
milk products (condensed or evaporated milk), dried milk products, nonfat 
milk powder, dry whole milk, modified whole milk and the like, egg 
products, including egg whites and egg yolks, spices, cocoa products, 
flavors such as vanilla, salt, color additives, preservatives, 
antioxidants and the like. 
8. Dough Making 
The dough can be prepared by standard techniques in the art for making 
cookie, cake or cracker-type doughs. See Matz et al., Cookie and Cracker 
Technology (2d Ed. AVI Publishing Co., 1978), pp. 166-75, for standard 
techniques for preparing cracker doughs. Typically, the dry ingredients 
such as the flour, salt, corn syrup solids, etc. are mixed together. The 
shortening and emulsifiers are co-melted and the mixed with the dry 
ingredients. Any yeast, sweetener and water are then mixed in with the 
mixture of dry ingredients plus shortening-emulsifier to form the finished 
dough. 
Particularly suitable doughs for use in the present invention provide 
storage-stable, dual-texture cookie crumbs. The "laminated" version of 
these cookie doughs are disclosed in U.S. Pat. No. 4,455,333 to Hong et 
al., issued June 19, 1984, which is incorporated by reference. The 
laminated cookie doughs of Hong et al. combine different doughs to produce 
a cookie crumb having storage-stable, crisp and chewy textures. This is 
accomplished by distributing through the crumb-continuous matrix discrete 
regions of crumb containing readily crystallizable sugar and discrete 
regions of crumb containing a crystallization-resistant sugar. The result 
is a storage-stable plurality of textures, the regions containing 
crystallized sugar providing a crisp texture and the regions containing 
uncrystallized sugar providing a chewy texture. 
In addition, U.S. Pat. No. 4,503,080 to Brabbs et al., issued Mar. 5, 1985, 
(herein incorporated by reference), discloses a similar storage-stable, 
dual-textured cookie crumb where the discrete regions of chewy texture 
contain a readily crystallizable sugar, plus a polyol crystallization 
inhibitor. U.S. Pat. No. 4,344,969 to Youngquist et al., issued Aug. 17, 
1982, (herein incorporated by reference) discloses yet another method for 
preparing such cookie crumbs from a single-dough where sugar 
crystallization is controlled by enzyme activity. Manipulation of water 
activity is one means used for activating and inactivating the enzymes of 
selected portions of the cookie crumb. Thus, sugar and/or starches in the 
areas where the enzyme is active are converted into mixtures which are 
non-crystallizing, or crystallization-resistant, while the crystallization 
behavior of sucrose is preserved in those areas where the enzyme is 
inactive. The resulting dough and subsequent crumb areas after baking have 
storage-stable, crisp and chewy textures, respectively. 
The dough for providing these dual-texture cookie crumbs can be made by 
using any of the methods disclosed in the above Hong et al., Brabbs et 
al., and Youngquist et al. patents. The preferred cookie doughs are made 
by the process of preparing a first cookie dough from cookie ingredients 
containing a crystallization-resistant sugar such as sucrose, or solution 
thereof, optionally an effective amount of a sugar crystallization 
inhibitor for the sucrose, preparing a second cookie dough containing 
sucrose or solution thereof, and substantially enveloping the first dough 
within a layer of the second dough, thereby forming a ready-to-bake, 
laminated dough structure, which, when baked yields a dual textured cookie 
crumb. 
Sugar, flour, water and shortening, when combined in almost any reasonable 
proportions, will produce a dough that can be baked to form a cookie 
crumb--the classic "sugar cookie". Of course, the sweetness, texture and 
similar organoleptic properties of the cookie crumb will depend upon the 
ratio of sugar/flour/water/shortening. In general, any cookie recipe which 
produces an organoleptically acceptable cookie crumb can be used in the 
present invention. 
E. METHOD FOR MAKING FILLING-CONTAINING PRODUCTS 
The filling-containing, dough-based products of the present invention are 
formed by appropriate combination of the previously described 
flavored-fillings with a dough. The flavored-filling is formed from an 
aqueous sugar containing composition, which can optionally contain an 
edible polyol humectant. In the case of fruit fillings, juice concentrate 
plus added sugar is a preferred source for such aqueous sugar containing 
compositions. The cellulosic fibrils and microfibrils are dispersed in 
this sugar/humectant containing composition at high shear to form the 
appropriate thixotropic cohesive network. Hydrocolloids such as high 
methoxy pectins can be optionally dispersed or dissolved before, during or 
after the fibrils and microfibrils are dispersed in the filling. 
Alternatively, the sugar/humectant containing composition of cellulosic 
fibrils and microfibrils can be blended with a second sugar/humectant 
containing composition which has the hydrocolloid. Once the fibrils and 
microfibrils, and optional hydrocolloid, are dissolved or dispersed, the 
filling is then boiled to adjust its water activity to the desired value. 
After boiling, optional ingredients such as flavors, colors, fruit 
particles, edible acids, buffers, and the like can then be added. When 
formed, the filling typically has a pumpable consistency at a temperature 
from about 75.degree. to about 95.degree. F. (from about 24.degree. to 
about 35.degree. C.). 
In order to form lumps or domains of pectin gel in the filling, a different 
method from that described above needs to be used. In this method, the 
pectin is dissolved in an aqueous sugar/humectant composition and then 
permitted to gel. This gel is then broken up into lumps having the 
appropriate size. These pectin gel lumps are then gently blended or folded 
into a viscous sugar/humectant gel containing the cellulosic fibrils and 
microfibrils. Typically, from about 30 to about 70% by weight pectin gel 
lumps are blended with from about 70 to about 30% by weight of the 
fibril/microfibril gel. 
This pumpable filling can be used to prepare a variety of 
filling-containing, dough-based products by standard methods well known in 
the filled-cookie art. In the case of "thumb print" type cookie products, 
the dough is formed into appropriate pieces which are then stamped or 
imprinted with a depression for receiving the filling. The filling is then 
pumped or added to this depression. The filling of the present invention 
can also be used to prepare products where the dough partially surrounds 
the filling. For these products, the filling and dough are typically 
co-extruded such that the dough encloses the filling. Examples of such 
products are bar-type cookies of the "Fig Newton"-type. 
Once the filling is associated with the dough, this raw product can then be 
baked to form the finished (baked) filled product. Temperature conditions 
suitable for forming other baked goods can be used in preparing the baked 
filled products of the present invention. Typically, the raw filled 
product is baked at a temperature of from about 275.degree. to about 
400.degree. F. (from about 135.degree. to about 204.degree. C.), for from 
about 5 to about 15 minutes. Preferably, the raw filled product is baked 
at a temperature of from about 325.degree. to about 375.degree. (from 
about 163.degree. to about 191.degree. C.), for from about 8 to about 12 
minutes. The particular baking conditions employed depend upon the size of 
the filled product, the amount of doneness desired, the particular oven 
used, and like factors. If desired, the dough can be baked to form the 
crumb before the filling is included in the product. 
SPECIFIC METHODS FOR MAKING FRUIT-FILLED COOKIE PRODUCTS OF THE PRESENT 
INVENTION 
The following illustrates specific methods for preparing fruit-filled 
cookie products according to the present invention: 
Step 1: Forming Fruit-Filling 
EMBODIMENT 1 
A fruit filling is prepared by blending together two sugar/humectant 
containing compositions which have the following ingredients: 
______________________________________ 
First Second 
Ingredients Composition (g.) 
Composition (g.) 
______________________________________ 
Apple juice concentrate 
112 112 
Fructose (crystalline) 
153 153 
Sorbitol (crystalline) 
77 77 
MFC-VG sucrose* 
3.5 -- 
High methoxy pectin** 
-- 0.7 
Citric acid 1.75 1.75 
Natural strawberry flavor 
2.62 2.62 
Food color q.s. q.s. 
Total 349.87 347.07 
Water Activity 0.52 0.53 
______________________________________ 
*Microfibrillated cellulose, ITT Rayonier Forest Products 
**Herbstreith NS2, D.M. of 60-65%. 
The MFC-VG (or pectin) are mixed with 60 g. of the fructose and then 
stirred well. The apple juice concentrate is then added and the resulting 
composition brought to a boil. The remaining fructose and sorbitol are 
added and then mixed at the highest speed in an Osterizer mixer for 5 
minutes. The citric acid is then added and the resulting composition 
boiled in a microwave until the a.sub.w value is 0.53 (approximately 4 
minutes). The strawberry flavor and food color is then added and 
thoroughly mixed in. The two resulting compositions are blended together 
while above the pectin gelation temperature (approximately 170.degree. F. 
(77.degree. C.)) to form the filling. 
EMBODIMENT 2 
A fruit filling is prepared from the following ingredients: 
______________________________________ 
Ingredients Amount (g) 
______________________________________ 
Apple Juice Concentrate 
112 
Fructose (crystalline) 
152.4 
Sorbitol (crystalline) 
77 
MFC-VG sucrose* 3.5 
High Methoxy Pectin** 
0.7 
Citric Acid 1.8 
Natural Strawberry Flavor 
2.6 
Food Color q.s. 
Total 350.0 
Water Activity 0.53 
______________________________________ 
*Microfibrillated cellulose, ITT Rayonier Forest Products 
**Herbstreith NS2, D.M. of 60-65%. 
The MFG-VG and pectin are mixed with 60 g. of the fructose and then stirred 
well. The apple juice concentrate, sorbitol and remaining fructose is then 
added and the resulting composition brought to a boil in a microwave 
(approximately 2 minutes). This boiled composition is mixed at the highest 
speed in the Osterizer mixer for 5 minutes. The citric acid is then added 
and the resulting composition boiled in a microwave until the a.sub.w 
value is 0.53 (approximately 3 minutes). The strawberry flavor and food 
color is then added and mixed in thoroughly to form the filling. 
EMBODIMENT 3 
A fruit filling is prepared by blending together lumps of pectin gel with a 
viscous fibril/microfibril gel. These gels are prepared from the following 
ingredients: 
______________________________________ 
Fibril/Microfibril 
Ingredients Gel Pectin Gel 
______________________________________ 
Apple juice concentrate 
112 112 
Fructose (crystalline) 
149.6 151.3 
Sorbitol (crystalline) 
77 77 
MFC-VG sucrose* 3.5 -- 
High methoxy pectin** 
-- 1.8 
Citric acid 1.8 1.8 
Natural strawberry flavor 
2.6 2.6 
Water 26.2 35 
Food color q.s. q.s. 
Total 372.7 381.5 
______________________________________ 
*Microfibrillated cellulose, ITT Rayonier Forest Products 
**Herbstreith NS2, D.M. of 60-65%. 
The fibril/microfibril gel is prepared by adding the fructose, sorbitol, 
apple juice concentrate and water to a small mixing bowl and then stirring 
until blended. This blended mixture is heated in a microwave (highest 
setting) and stirred as follows: 
______________________________________ 
Approx. Temp. of Mixture 
Heat (min.) 
Stir (min.) (.degree.F.) 
(.degree.C.) 
______________________________________ 
2 0.5 130 54 
1 0.5 160 71 
1 0.5 190 88 
0.5 0.5 205 96 
0.5 0.5 217 103 
0.5 0.5 220 104 
______________________________________ 
The heated mixture is permitted to cool for 7 to 10 min. to a temperature 
of about 170.degree. to 180.degree. F. (about 77.degree. to 82.degree. 
C.). About half of this cooled mixture is poured into an Osterizer blender 
and then the MFG-VG is added. The remaining half of the cooled mixture is 
added to the blender and then the entire mixture is blended for 5 min. at 
the highest speed. The blended mixture containing the MGF-VG is poured 
back into the mixing bowl, heated for 30 sec. in the microwave, stirred 
for 30 sec., heated for 30 sec. in the microwave and then finally stirred 
for 30 sec. The citric acid is added to the mixture and stirred well, 
followed by the food color. The resulting mixture is cooled for about 15 
min. to a temperature of about 140.degree. to 150.degree. F. (about 
60.degree. to 66.degree. C.) before the strawberry flavor is added. After 
the flavor is added, the resulting mixture is stirred well and then 
permitted to set up as a viscous fibril/microfibril gel. 
The pectin gel is prepared by blending the sorbitol and pectin in a small 
mixing bowl. The apple juice concentrate and water are then added to the 
mixing bowl and stirred well. This stirred mixture is heated in a 
microwave (highest setting) and stirred as follows: 
______________________________________ 
Approx. Temp. of Mixture 
Heat (min.) 
Stir (min.) (.degree.F.) 
(.degree.C.) 
______________________________________ 
2 0.5 150 66 
1 0.5 190 88 
0.5 0.5 195 91 
0.5 0.5 200 93 
0.5 0.5 200 93 
______________________________________ 
The fructose is then added to the heated mixture, blended well and then 
heated and stirred as follows: 
______________________________________ 
Approx. Temp. of Mixture 
Heat (min.) 
Stir (min.) (.degree.F.) 
(.degree.C.) 
______________________________________ 
1 0.5 170 77 
0.5 0.5 186 86 
0.5 0.5 200 93 
0.5 0.5 217 103 
______________________________________ 
The citric acid and food color are then added and stirred well. The 
resulting mixture is permitted to cool for about 3 min. before the 
strawberry flavor is added. After the flavor is added, the resulting 
mixture is stirred well and then permitted to set up as a pectin gel. 
The pectin gel is broken up into small lumps. These pectin gel lumps and 
fibril/microfibril gel are blended together in a weight ratio of 60:40 at 
room temperature. The blended gel mixture is then heated in a microwave 
and stirred as follows: 
______________________________________ 
Approx. Temp. of Mixture 
Heat (sec.) 
Stir (sec.) (.degree.F.) 
(.degree.C.) 
______________________________________ 
30 30 100 38 
30 30 115 46 
30 30 135 57 
30 30 150 66 
______________________________________ 
After cooling to room temperature, filling is ready for use. 
Fruit-fillings according to Embodiments 1, 2 or 3 can also be made where 
high fructose corn syrup is substituted for crystalline fructose and where 
glycerol, propylene glycol or 1,3-butanediol is substituted for sorbitol. 
Step 2: Forming Cookie Dough 
A dual-texture cookie dough is formed from first and second doughs having 
the following compositions: 
______________________________________ 
Ingredient First Dough (g) 
Second Dough (g) 
______________________________________ 
Granulated sugar 
164.2 82.1 
Crisco .RTM. Shortening 
45.1 45.1 
Crisco .RTM. Oil 
45.1 45.1 
High Fructose -- 106.6 
Corn Syrup 
Whole Egg 48 -- 
Water 15 17.5 
Egg Yolk -- 18 
Dry Egg -- 3 
White Solids 
Vanilla Powder 
0.7 0.7 
Almond Extract 
3.8 3.8 
Butter Flavor 0.1 0.1 
Flour 156.4 156.4 
Salt 1.5 1.5 
Baking Soda 0.9 0.9 
Total 480.8 480.8 
______________________________________ 
The first dough is prepared by creaming together the sugar, shortening and 
oil in a Kitchen Aid mixer set at speed 1 for 1 minute. The whole egg and 
water are then added and blended for 45 sec. Finally, the vanilla powder, 
almond extract, butter flavor, flour, salt and baking soda are added and 
mixed for 1 minute to provide the first dough. 
The second dough is prepared by creaming together the sugar, shortening, 
oil and corn syrup for 1 minute similar to the first dough. The water, egg 
yolk and egg white solids are then added and blended for 45 seconds. 
Finally, the vanilla powder, almond extract, butter flavor, flour, salt 
and baking soda are added and mixed for 1 minute to provide the second 
dough. 
Step 3: Forming and Baking Fruit-Filled Cookie Product 
Hand made circular laminates are prepared from the first dough, the second 
dough and a fruit-filling made according to Embodiments 1, 2, or 3. These 
laminates are arranged in the following order to obtain raw fruit-filled 
cookie products: 
______________________________________ 
Laminate Amount (g) 
______________________________________ 
Top First Dough 3.0 
(center cut out to expose filling) 
Fruit-filling 3.0 
Second Dough 2.8 
Bottom First Dough 3.2 
______________________________________ 
The raw fruit-filled cookie products are baked for 10 minutes in a standard 
deck oven at 350.degree. F. (177.degree. C.) to provide baked fruit-filled 
cookie products.