Food product and method of manufacturing a food product

a technology of food products and manufacturing methods, applied in the field of food products and methods of manufacturing food products, can solve the problems of inconvenient process and unsuitable moisture barrier between components of food products, and achieve the effect of improving the quality of food products and reducing the cost of production
US20020058091A1Inactive Publication Date: 2002-05-16KRAFT FOODS R & D INC
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Patent Information

Authority / Receiving Office
US Β· United States
Current Assignee / Owner
KRAFT FOODS R & D INC
Publication Date
2002-05-16
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

A food product (10) comprises at least two components (14, 16) with different moisture and / or fat contents and at least one pouch (18, 24), at least partially enclosing one of the components (16), preferably a high-moisture component, and is characterized in that the open end (22) of the pouch (18) is turned back so as to form a cuff and so as to be exposed to the outside of the food product (10). In a method of making a food product comprising at least two components with different moisture and / or fat contents and at least one pouch at least partially enclosing one of the components, preferably a high-moisture component, the open end of the pouch is turned back so as to form a cuff, the component is filled into the pouch, and the pouch is enclosed with another component so as to seal the pouch and expose the open end of the pouch to the outside of the food product.
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Description

[0001] The invention relates to a food product according to the preamble of claim 1 and a method of manufacturing a food product.

[0002] Multi-component food products, in particular snacks comprising more than one component, are usually composed of components which differ with regard to their moisture and / or fat content. For example, a cracker, which is filled with a creamy cheese or the like, has a remarkably lower moisture content than the cheese filling. In order to prevent moisture migration, which endangers the crispy constitution of the component having the lower moisture content, it is necessary to provide a barrier between the components preventing moisture migration.DESCRIPTION OF THE PRIOR ART

[0003] A food product according to the preamble of claim 1 is known from EP 0 893 952 A1. In this known food product, the filling having a comparably high moisture content is contained in a bag, which is placed within the component having a lower moisture content, for example, halves o...

Claims

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