Method for preparing filled cooked dough product
US4693899A · kind A · utility
Inventors
Key dates
| Filing date | May 22, 1985 |
| Grant date | Sep 15, 1987 |
| Priority date | — |
| Expiry date | May 22, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/31
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A composite filled uncooked dough product is prepared by completely enclosing a yeast-leavened, sugar-containing dough around a cooked freeze/thaw stable viscous filling comprised of particulate food ingredients and a sauce therefor containing a water-binding carbohydrate. The product is cooked for consumption to a degree sufficient to develop in the dough a firm crust and a tender interior crumb structure. The cooked product is particularly adapted to be frozen for reheating at the time of consumption. A reheating procedure comprised of conventional oven heating either simultaneous with or following microwave heating returns the frozen product to the appearance and texture of the freshly-cooked product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.