Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Toaster pastry

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

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

No 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
no application Login to View More
Patent Type & Authority Applications(United States)
IPC IPC(8): A21C9/06A21D13/00A21D13/08
CPCA21C9/066A21D13/0064A21D13/0022A21D13/31A21D13/19
Inventor BROWN, MARYMITCHELL-HANNA, AMANDAPEROG, DERRY-ANNEZABARCHUK, SANDRASHAH, HARINDER
Owner BROWN MARY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com