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
1995-12-26
1997-06-24
Tran, Lien
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 19, 426 62, 426283, 426499, 426502, 426549, A21D 1300
Patent
active
056415273
ABSTRACT:
A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; pressing against the product to deform the product, either with or without penetration of the bagel dough shell, to thereby form the product into a semi-toroid, toroid, or platelet shape; proofing the product; optionally freezing the proofed product; boiling the frozen product, and browning the boiled product. Thereafter the product may be consumed or refrozen. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product with a distinctive New York bagel dough taste, with a fresh tasting cream cheese filler included inside the shell, and with toppings optionally provided on the upper surface.
REFERENCES:
patent: 5236724 (1993-08-01), Burger
patent: 5346715 (1994-09-01), Fertel
patent: 5514395 (1996-05-01), Burger
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