Process of making filled boiled bagel product
Patent 5641527 Issued on June 24, 1997. Estimated Expiration Date: 
December 26, 2015. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
December 26, 2015. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 5236724 Breadfood freezing method Filled bagel dough product and method Patent #: 5514395 InventorApplicationNo. 577963 filed on 12/26/1995US Classes:426/94, Dough or batter type426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/62, Yeast containing426/283, Dough type preform426/499, Food product having an open-ended cavity, e.g., pretzel, etc.426/502, Including sheeting, laminating, or folding426/549Basic ingredient is starch based batter, dough product, etc.ExaminersPrimary: Tran, HienAttorney, Agent or FirmInternational ClassA21D 013/00AbstractA process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; pressing against the product to deform the product, either with or without penetration of the bagel dough shell, to thereby form the product into a semi-toroid, toroid, or platelet shape; proofing the product; optionally freezing the proofed product; boiling the frozen product, and browning the boiled product. Thereafter the product may be consumed or refrozen. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product with a distinctive New York bagel dough taste, with a fresh tasting cream cheese filler included inside the shell, and with toppings optionally provided on the upper surface.Field of SearchDough or batter typePreparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Including plant tissue other than wheat derived Basic ingredient is starch based batter, dough product, etc. Food product having an open-ended cavity, e.g., pretzel, etc. Dough is preform Including mixing or kneading DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF Yeast containing SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL Dough type preform Preform is tubular Including sheeting, laminating, or folding | |
