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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

Inactive Publication Date: 2002-05-16
KRAFT FOODS R & D INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the described procedure is inconvenient in that the f n will tend to gather at the end, where the bag is pulled out because the contents are squeezed during the pulling motion.
Furthermore, the described moisture barrier between components of a food product is not suitable for snack products, which are intended to be consumed "on the go", because the bag containing the filling is difficult to remove.
Since the pouch has to be taken off the filling, which is deposited between the surrounding food component, the mentioned feature will prevent the filling from being removed along with the pouch, which is undesirable.

Method used

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  • Food product and method of manufacturing a food product
  • Food product and method of manufacturing a food product
  • Food product and method of manufacturing a food product

Examples

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Embodiment Construction

[0040] As can be taken from FIG. 1, the inventive food product 10 is contained in an outer package 12. In the embodiment shown in the drawing, the inventive food product consists of a cracker roll 14, which is filled with creamy cheese 16. The cheese 16 is contained in a first pouch 18 comprising a first, closed end 20, which is located a the right side in the drawing of FIG. 1. The second, open end 22 of the first pouch 18 is turned back over the outside of the pouch 18 so as to form a double-layered pouch constituting a cuff.

[0041] At the open end 38 of the cuff thus formed, a second pouch 24 is attached to the cuff formed by the first pouch 18. The first, open end 26 is in the case shown in the drawing sealingly attached to the open end 38 of the cuff. Furthermore, the second (left) end of the second tubular pouch 24 is sealed in the region 28 and exposed to the outside of the food product 10. Also the open end 22 of she first pouch 18 is exposed to the outside. As mentioned abov...

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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.

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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Application Information

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IPC IPC(8): A21C15/00
CPCA21C15/007
Inventor KORTUM, OLAF
Owner KRAFT FOODS R & D INC
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