Method for preparing filled cooked dough product

Details Method for preparing filled cooked dough product Method for preparing filled cooked dough product

1985-05-22

1987-09-15

Yeung, George

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

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

426242, 426556, A21D 1308, A21D 1502

Patent

active

046938990

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.

REFERENCES:
patent: 2834677 (1958-05-01), Geisler
patent: 3532510 (1970-10-01), Zimmerman
patent: 3615678 (1971-10-01), Tangel
patent: 3615679 (1971-10-01), Tangel
patent: 3656967 (1972-04-01), Barton et al.
patent: 3719138 (1973-03-01), Blaetz et al.
patent: 4020188 (1977-04-01), Forkner
patent: 4171380 (1979-10-01), Forkner
patent: 4207348 (1980-06-01), Vermilyea et al.
patent: 4390555 (1983-06-01), Levinson
patent: 4400404 (1982-08-01), Persi

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