Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
a technology of toaster pastry and rolled pastry, which is applied in the field of toaster pastry, can solve the problems of large contact area, large preparation, storage and stability, etc., and achieve the effect of good quality
Inactive Publication Date: 2005-04-21
BROWN MARY +4
View PDF0 Cites 11 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Benefits of technology
[0010] According to yet another aspect of the present invention, the combination of a filling formulation of this invention and a dough formulation of this invention provides a toaster pastry product of good quality and stability.
Problems solved by technology
The development of commercially-acceptable toaster pastry products poses a number of technical problems in preparation, storage and stability.
Although this might be expected to maximize the flavor of the product, it will cause problems in the stability of the product.
A large quantity of filling means that there is a relatively large area of contact between the filling and the interior surface of the dough of the pastry.
Migration of moisture from the high-moisture content filling to the dough causes sogginess in the dough.
In addition, acid migration from the filling, especially a fruit filling, to the dough results in a decrease in acidity of the filling, as well as color changes in the filling.
Both the dough and filling lose flavor and there is a degradation of structural integrity of the product.
However, the result is a product with a low flavor impact and poor feel in the mouth of the consumer.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
example 1
[0042] A series of flavored fillings were prepared. All fillings had a viscosity of at least 62,000 cps. and a pH of between 2.8 to 3.2.
[0043] A typical fruit flavored filling comprised water, sugar, fruit, corn syrup, modified starch, citric and / or other acids, gum such as agar-agar, stabilizers, flavors, and optionally preservatives, salt, hydrogenated vegetable oil and coloring. An example of a filling is a strawberry filling comprising 14.9% fruit, 34.0% water, 29.8% sugar, 13.5% corn syrup, 5.7% modified starch, 0.54% agar-agar, and 0.59% acids. The pH of the filling was measured and found to be 3.0. The viscosity was 64,000 cps, measured on a Brookfield Viscometer RVDV1, No. 7 spindle, 50 rpm at 21° C.
[0044] Another example of a filling is a cherry filling comprising 17.7% fruit, 34.2% water, 28.5% sugar, 11.8% corn syrup, 6.3% modified starch, 0.55% agar-agar, and 0.55% acids. The pH of the filling was measured and found to be 3.1. The viscosity was 64,000 cps, measured on ...
example 2
[0045] A dough for a toaster pastry was prepared. All percentages are by weight of the final dough mixture.
[0046] A mixture of a medium strength, bleached, enriched hard wheat flour (29.5% by weight of the ingredients), with a protein content of 11.0 to 12.0% by weight of the wheat flour; sugar (2.13% by weight of the ingredients); and all purpose shortening (1.71% by weight of the ingredients) were blended in a horizontal double sigma arm mixer for 3 minutes. Wheat farina (26.55% by weight of the ingredients) was added to the mixture, together with a pre-blended mixture of cornstarch (1.28% by weight of the ingredients), baking powder (0.92% by weight of the ingredients), salt (0.87% by weight of the ingredients), L-cysteine (0.02% by weight of the ingredients), dextrose (0.50% by weight of the ingredients) and dried egg yolk (1.03% by weight of the ingredients). The resultant mixture was blended in the mixer for a further 3 minutes.
[0047] A pre-blended mixture of dry instant yea...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough, wheat farina of from about 13 to about 35% by weight of ingredients for the dough, shortening of from about 1.5 to about 2.5% by weight of ingredients for the dough, and water of from about 25 to about 35% by weight of ingredients for the dough; adding puff pastry shortening in the form of cubes such that the amount of puff pastry shortening is in the range of from about 5 to about 15% by weight of the ingredients for the pastry; and blending the ingredients such that a heterogeneous mixture of the cubes of shortening in the remainder of the ingredients is obtained. In a preferred aspect, the method further comprises forming the dough into a layered structure, the layered structure comprising a single base sheet of the dough covered with a pastry filling, with a single top sheet of the pastry blend of the dough applied thereover.
Description
FIELD OF THE INVENTION [0001] The present invention relates to a toaster pastry. In particular, the present invention relates to a dough and filling for a toaster pastry and the method for making same. BACKGROUND TO THE INVENTION [0002] Toaster pastry products are known in the food industry, and some examples are known as strudels. The products may be prepared with a wide variety of fruit fillings, for example, apple, cherry, strawberry, blueberry, wild berry and the like. [0003] The development of commercially-acceptable toaster pastry products poses a number of technical problems in preparation, storage and stability. Such problems are discussed in Canadian Patent 1 248 406 of Wallin et al. [0004] A toaster pastry requires both a high flavor and storage stability. One method of developing a high flavor is to use a high moisture content product with a large quantity of interior filling. Although this might be expected to maximize the flavor of the product, it will cause problems in...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more
Patent Type & Authority Applications(United States)
Login to view more 
Login to view more