Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1977-07-18
1979-10-09
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426100, 426138, 426289, 426302, 426439, 426440, 426502, A23L 101
Patent
active
041706595
ABSTRACT:
A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable outer crust with a plurality of blisters having generally hemispherical upwardly extending domed upper surfaces. The blisters usually contain one or more cavities substantially larger in size than the pores of the dough. The blisters are spaced apart from one another laterally and ligaments of dough are located between the blisters to connect the upper and lower surfaces of the crust for the purpose of unifying the crust and preventing the top portion of the crust from becoming delaminated from the lower portion during the frying process. After the crust has cooled, a topping, such as a pizza topping, sugar or glaze, fruit, cheese, egg, custard, etc. is applied to the top surface of the crust which is then usually frozen.
REFERENCES:
patent: 1646921 (1926-09-01), Loose
patent: 3376806 (1968-04-01), Magnusson
patent: 3379141 (1968-04-01), Groth
patent: 3539356 (1970-11-01), Benson
patent: 3608474 (1971-09-01), Liepa
patent: 3615678 (1971-10-01), Tangel et al.
patent: 3615679 (1971-10-01), Tangel et al.
patent: 3635149 (1972-01-01), Smith et al.
patent: 3722400 (1973-03-01), Jimenez
patent: 3733202 (1973-05-01), Marmor
patent: 3845219 (1974-10-01), Federico
patent: 3851569 (1974-12-01), Madrid
patent: 3879564 (1975-04-01), Cocozzella
patent: 3922370 (1975-11-01), Prakash
patent: 3928638 (1975-12-01), Stickle
patent: 3937848 (1976-02-01), Campbell
patent: 3950550 (1976-04-01), Katayama
patent: 3966983 (1976-06-01), Dexter et al.
patent: 3989858 (1976-11-01), Williams
Luigi Carnacina's Great Italian Cooking, M. Sonimo, 1968, p. 197.
Italian Food, Elizabeth David, 1958, p. 146.
Italian Family Cooking, E. Giobbi, 1971, p. 232.
Italian Cooking Home Style, Paulene Banese, 1974, p. 165.
Behnke James R.
Keller Richard L.
Totino Rose W.
Westover Jack D.
Ellwein Michael D.
Hatcher Elizabeth A.
Jones Raymond N.
Matthews Mart C.
The Pillsbury Company
LandOfFree
Fried dough product and method does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Fried dough product and method, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Fried dough product and method will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1965405