Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
1999-04-02
2001-07-31
Cano, Milton (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S272000, C426S275000, C426S502000, C426S517000, C426S556000, C426S559000
Reexamination Certificate
active
06267998
ABSTRACT:
The present invention relates to an improved toaster product. More specifically, the present invention relates to an improved multi-layer toaster product having at least two dissimilar layers of dough.
Currently, toaster pastry technology only utilizes sheeted dough components. A typical example of the current toaster pastry technology is the KELLOGG's® POP-TARTs®. The POP-TART® toaster pastry utilizes a sheeted dough to form a bottom, structural layer onto which a filling is disposed. An additional layer of the sheeted dough is applied over the intermediate filling layer and is affixed to the bottom structural dough layer. Consequently, toaster products have been limited to those products which consist of only a layer or layers of structural sheeted dough or to products which include a dough shell surrounding and encasing a flavored filling material such as that disclosed in U.S. Pat. Nos. 4,612,198 and 4,623,542 both issued to Wallin et al., and assigned to the Pillsbury Company.
Many of the problems associated with the development of toaster products stem from the criteria or standards applied to toaster products in order to maintain uniformity and allow the products to be used in most standard vertical toasters. For example, certain physical requirements such as the dimension of the toaster product must be such that a user is not required to reach into the toaster to remove the toaster product. The weight of the toaster product must be below a prescribed maximum weight so that a toaster mechanism is able to raise the toaster product from the toasting area of the toaster. The thickness of the toaster product must be kept below approximately ¾″ so that it is below the minimum standard opening size of a toaster. The product must have sufficient structural integrity so as to not distort in shape while in the toaster. The product must also be structurally capable of being removed from the toaster intact and must not leak any of its contents into the toaster. A product that is too fragile will be difficult to remove from a toaster. A fragile product can fall apart as it is being removed from a toaster. For example, cookies soften when heated becoming too fragile to remove intact from a toaster. Additionally, it is desirable that the structural layer of the toaster product be able to dissipate heat quickly such that it can be handled by a user without causing undue discomfort to or burning of the user. This list of requirements for toaster products which are to be heated in a vertical toaster is not meant to be an exhaustive list of all of the criteria which must be met by all toaster products but are, however, illustrative of the difficulties which are encountered in the development of novel toaster products. Many of these criteria and standards are dictated in order to maintain uniformity among toaster products so that they can be used universally in most standard commercially available-vertical toasters.
It has long been desired to have a toaster product which possesses the characteristics of freshly baked cookies, cakes or desserts such as better taste and texture attributable to higher fat and/or sweetener and/or moisture containing doughs; however, several problems have hampered efforts in these areas. Typically, non-structural doughs, such as cookie dough, by themselves do not provide a product which is suitable for use in a vertical toaster. Typically, non-structural doughs are higher in fat, and/or sweetener, and/or moisture which makes these types of doughs more fragile than current sheeted pastry dough. Thus, a sheeted or extruded non-structural dough is unsuitable for use as a toaster product. Previous attempts to produce a sheeted or extruded cookie dough have failed to produce a toaster product which resists distorting and breaking during toasting, breaking during removal from the toaster and which overcome the deficiencies in other structural areas which make utilization of these doughs in toaster pastries difficult, if not impossible.
As stated above, previous toaster products have been constructed of a sheeted, structural dough having flavored intermediate layers or toppings disposed either therein or thereon, respectively. However, it would be desirable to have a toaster product in which a layer of non-structural or dissimilar dough or batter component having enhanced organoleptic properties is combined with a sheeted dough to provide a product having improved taste and texture characteristics that yield a toaster product which is more like a freshly based cookie, cake, and/or dessert and which is suitable for use in a vertical toaster.
SUMMARY OF THE INVENTION
A multi-layer toaster product is disclosed having a first layer and a second layer wherein the first layer and the second layer are made from dissimilar materials. Preferably, the first layer includes a structural, sheeted pastry dough and the second layer includes a non-structural layer possessing enhanced flavor, texture, and organoleptic properties. The invention also includes the use of a filling or frosting layer either between the dissimilar layers, disposed on one layer, or both.
There is also disclosed a method for making a multi-layered toaster product which includes the steps of providing a first layer of structural dough; disposing a second, dissimilar non-structural layer over the first structural dough layer; and, binding together the first layer and the second layer. The method also includes the steps of providing a filling or frosting layer disposed on one layer or both.
REFERENCES:
patent: 4612198 (1986-09-01), Wallin et al.
patent: 4618498 (1986-10-01), Thulin
patent: 4623542 (1986-11-01), Wallin et al.
patent: 4761290 (1988-08-01), Meraj et al.
patent: 5405626 (1995-04-01), Van Der Graaf et al.
patent: 5514397 (1996-05-01), Shapiro
patent: 2414177A1 (1975-09-01), None
patent: 9108671 (1991-06-01), None
patent: 9944428 (1999-09-01), None
Bauman Michael
Esterline Nancy Ann
Gobble Harold G.
Kauffman Hillis O.
Lippi Mark Steven
Cano Milton
Howard & Howard
Kellogg Company of W. K. Kellogg Institute
Mai Hao
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