Cold-mixed pie crust having reduced saturated fats and zero...

Details Cold-mixed pie crust having reduced saturated fats and zero... Cold-mixed pie crust having reduced saturated fats and zero...

A - Human Necessities

21

D

A21D 13/00 (2006.01)

Patent

CA 2502962

A cold-mixed pie crust comprises flour, water, and a frozen oil/fat system as its major constituents. The frozen oil/fat system is a frozen long-chain, naturally occurring oil having at least sixteen carbon atoms; and is chosen from the group consisting of canola oil, flaxseed oil, sunflower oil, corn oil, olive oil, soybean oil, peanut oil, cottonseed oil, safflower oil, and palm oil, and mixtures and combinations thereof. A method of making the cold-mixed pie crust mixture comprises the steps of (a) cooling a naturally occurring long-chain oil having at least sixteen carbon atoms to a freezing temperature in the range of +5 ° C to -35 ° C, so as to obtain a frozen oil/fat system; (b) cooling water to a temperature in the range of 0 ° C to +15 ° C; and (c) mixing flour, cooled water, and the frozen oil/fat system to form a cold- mixed pie crust mixture.

Mélange froid de croûte à tarte comprenant principalement de la farine, de l'eau et un corps gras congelé. Le corps gras congelé est une huile naturelle à longue chaîne comprenant au moins 16 atomes de carbone. Il peut s'agir d'huile de canola, d'huile de lin, d'huile de tournesol, d'huile de maïs, d'huile d'olive, de l'huile de soya, d'huile d'arachide, d'huile de coton, d'huile de carthame, d'huile de palme ou d'un mélange de ces huiles. La méthode de fabrication du mélange froid de croûte à tarte comprend les étapes suivantes : (a) le refroidissement de l'huile naturelle à longue chaîne comprenant au moins 16 atomes de carbone à une température de congélation de 5 °C à - 35 °C de manière à obtenir un corps gras congelé; (b) le refroidissement de l'eau à une température de 0 °C à 15 °C; (c) le mélange de la farine, de l'eau refroidie et du corps gras congelé pour faire un mélange froid de croûte à tarte.

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