Filled food product and method of making same

Details Filled food product and method of making same Filled food product and method of making same

1978-08-30

1980-06-24

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426 98, 426281, 426283, 426559, 426560, 426568, A21D 1300

Patent

active

042095360

ABSTRACT:
A substantially spherical filled food product comprising an outer closed shell of pastry enclosing a soft filling. The shell is seamless and consists of an oven-baked yeast-less pastry having a humidity content not exceeding 1 wt.%. The shell has a coarse-cellular inner structure, with the cell size decreasing towards the exposed outer surface of the shell, said outer surface being substantially impervious to air and humidity. No yeast is used in the dough for the shell; the cellular structure-building aid in the dough is the white of egg. The outer diameter of the shell is from 10 mm to 20 mm, while the weight ratio of the filling to the shell is at least 2:1. The product is buoyant in commestible aqueous liquids such as fruit juice or milk.

REFERENCES:
patent: 2919986 (1960-01-01), Johnson
patent: 3108003 (1963-10-01), Powers

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