Multi-Layered Food Product and Method For Forming

Abstract

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

Description

RELATED APPLICATIONS[0001]This application is a continuation-in-part of U.S. patent application Ser. No. 15 / 296,088 filed Oct. 18, 2016, which in turn is a divisional of U.S. patent application Ser. No. 13 / 419,505 filed Mar. 14, 2012 (now U.S. Pat. No. 10,448,653; issued Oct. 22, 2019), which is a continuation-in-Part of U.S. patent application Ser. No. 12 / 958,313 filed Dec. 1, 2010 (now U.S. Pat. No. 10,457,804; issued on Oct. 29, 2019), which claims priority from U.S. Provisional Application Ser. No. 61 / 265,457 filed Dec. 1, 2009, now abandoned, wherein the entirety of each of the aforementioned applications is hereby incorporated by reference.TECHNICAL FIELD[0002]The disclosure relates generally to filled food products, particularly to a multi-layered food product and method for forming the multi-layered food product, more particularly to multi-layered food product that includes a filling, a dough layer about the filling, and optionally one or more toppings on the top surface of ...

AI Technical Summary

Benefits of technology

This patent describes a way to make a multi-layered food product with a dough layer that encapsulates the filling. The dough layer is made elastic and gluten-structured to stretch and support the filling, allowing it to be eaten by the user without falling apart. Topping is also applied to the wet batter layer to improve its bonding and adhesion to the topping. The technical effect is to create a superior multi-layered food product that is easy to eat and enjoy.

Problems solved by technology

While these types of snacks and meals can be quickly heated in a microwave oven, the types of meals and snacks that are suitable for heating in such ovens are, to some extent, limited.

For example, snacks of a type which have a filling surrounded by a crispy coating typically cannot be satisfactorily prepared in a microwave oven.

This is because steam, generated during the heating process by evaporation of water from the filling, is deleterious to organoleptic qualities of the coating.

Steam penetrates the outer coating rendering it moist, soggy, and unappetizing.

This considerably lengthens the time required to prepare such snacks, thus making them far less convenient to prepare.

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