FR2865903A1 - Filled food product has edible covering layer over filling that is joined to edges of leavened dough base - Google Patents
Filled food product has edible covering layer over filling that is joined to edges of leavened dough base Download PDFInfo
- Publication number
- FR2865903A1 FR2865903A1 FR0401112A FR0401112A FR2865903A1 FR 2865903 A1 FR2865903 A1 FR 2865903A1 FR 0401112 A FR0401112 A FR 0401112A FR 0401112 A FR0401112 A FR 0401112A FR 2865903 A1 FR2865903 A1 FR 2865903A1
- Authority
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- France
- Prior art keywords
- food product
- product according
- filled food
- edges
- filled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims description 29
- 239000006071 cream Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000014594 pastries Nutrition 0.000 claims abstract 2
- 239000011449 brick Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000013459 approach Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 2
- 238000000151 deposition Methods 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract description 5
- 239000006002 Pepper Substances 0.000 abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 5
- 244000270834 Myristica fragrans Species 0.000 abstract description 4
- 235000009421 Myristica fragrans Nutrition 0.000 abstract description 4
- 210000001015 abdomen Anatomy 0.000 abstract description 4
- 239000001702 nutmeg Substances 0.000 abstract description 4
- 235000015277 pork Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 abstract description 4
- 235000013351 cheese Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000001680 brushing effect Effects 0.000 abstract 1
- 235000015146 crème fraîche Nutrition 0.000 abstract 1
- 210000004124 hock Anatomy 0.000 abstract 1
- 235000012771 pancakes Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000013410 fast food Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 2
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 2
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 229910000679 solder Inorganic materials 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000011835 quiches Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
L'invention présentée concerne un produit alimentaire fourré à partir d'unThe invention presented relates to a food product filled with a
concept de fabrication: plat unique, d'accompagnement (légumes) et de dessert, avec une quantité de recettes non exhaustive, destiné à la restauration rapide de fabrication artisanale ou industrielle. Sont connus dans la restauration rapide actuelle des produits du type quiches, tourtes, feuilletés, manufacturing concept: single dish, accompaniment (vegetables) and dessert, with a non-exhaustive amount of recipes, intended for fast-food manufacturing or industrial production. Are known in the current fast food products quiches, pies, puffs,
pizzas. Ces produits ont la plupart du temps les inconvénients d'avoir: un dessèchement de la garniture, d'être friables, riches en pâte donc relativement lourd, difficiles à transporter pour dégustation à la main, difficiles à réchauffer et d'un look dépassé tel que la pizza, qui existe depuis plusieurs centaine d'année et dont la présentation n'a jamais évolué. pizza. These products have most of the time the disadvantages of having: a drying of the filling, to be friable, rich in dough so relatively heavy, difficult to carry for hand tasting, difficult to heat and look outdated such pizza, which has been around for a hundred years and whose presentation has never changed.
Le dessin annexé illustre l'invention: La figure 1 représente en coupe le dispositif de l'invention, ainsi qu'en (3) l'endroit de la soudure du couvercle (4) sur la pâte support (1). The accompanying drawing illustrates the invention: Figure 1 shows in section the device of the invention, and in (3) the place of the welding of the lid (4) on the support paste (1).
Le procédé de fabrication, objet du présent brevet ainsi que le produit obtenu permet de remédier à tous ces problèmes. En assurant un aliment moelleux car cuit au four à l'étouffé gardant ainsi sa saveur, léger grâce à sa pâte levée fine servant d'assiette support (1) aux différents ingrédients (2) et son couvercle en feuille de brick (4), qui facilite le transport et son stockage. La feuille de brick (4) peut être remplacée par une crêpe fine ou une galette de riz, sans sortir du cadre de l'invention. Grâce à sa forme il est facilement consommable, décoratif. et facile à réchauffer. Tous les avantages sont réunis pour la préparation et la distribution en restauration rapide. La consommation chaude ou froide selon qu'il s'agit d'un plat unique, d'accompagnement (légumes) ou d'un dessert. Le procédé de fabrication est décrit ci-après. The manufacturing method, object of this patent and the product obtained overcomes all these problems. By ensuring a soft food because baked in the oven smothered thus keeping its flavor, light thanks to its thin raised dough serving as a support plate (1) to the various ingredients (2) and its cover sheet brick (4), which facilitates transport and storage. The brick sheet (4) can be replaced by a thin crepe or a rice cake, without departing from the scope of the invention. Thanks to its shape it is easily consumable, decorative. and easy to warm. All the advantages come together for the preparation and distribution of fast food. Hot or cold consumption depending on whether it is a single dish, side dish (vegetables) or a dessert. The manufacturing process is described below.
Le produit est constitué d'une pâte levée (1); d'une garniture (2) et d'un couvercle en feuille de brick (4), l'ordre de réalisation préférentiel de l'invention et à titre d'exemple: On prépare en première étape une pâte (1) constituée d'une proportion de farine 150 gr, Huile végétale 7 cl, levure de boulanger 3gr.25, eau 12cl,.Sel %2 cuillère à café. Chaque pâte obtenue est sous forme de pâton que l'on recouvre d'un linge humide afin d'éviter le dessèchement Les quantités pondérales indiquées ci dessus sont à titre d'exemple et peuvent être modifiées sans sortir du cadre de l'invention. Il peut être incorporé dans la farine soit de l'anis en grains ou du thym, ou tout autres condiments, épices. Afin d'obtenir un goût particulier dans certaines recettes. The product consists of a leavened dough (1); of a lining (2) and a brick foil lid (4), the preferred embodiment of the invention and by way of example: A dough (1) consisting of a proportion of flour 150 gr, vegetable oil 7 cl, baker's yeast 3gr.25, water 12cl, .Sel% 2 teaspoon. Each paste obtained is in the form of dough which is covered with a wet cloth to prevent drying out. The weight amounts indicated above are by way of example and can be modified without departing from the scope of the invention. It can be incorporated into the flour either anise seeds or thyme, or any other condiments, spices. In order to obtain a particular taste in certain recipes.
Les différents pâtons sont laissés au repos, pendant environ 2 Heures pour subir une légère fermentation. The different dough pieces are left standing for about 2 hours to undergo a slight fermentation.
La garniture (2) peut être à titre d'exemple constituer d'un oeuf, de crème fraîche épaisse, poitrine de porc fumée, talon de jambon, échalotes, gruyère râpé, sel fin, muscade, piment de Cayenne ou poivre.(Les ingrédients sont la plupart du temps, coupés en petits morceaux, précuisinés donc précuits à la poêle ou autre ustensile de cuisine, avant d'être disposés sur la pâte support (1) .I1 peut être utile dans certaines recettes d'utiliser la fécule de pomme de terre comme épaississant. The filling (2) can be for example an egg, thick cream, smoked pork belly, heel of ham, shallots, grated gruyere, salt, nutmeg, pepper or pepper. Ingredients are most of the time, cut into small pieces, precooked then precooked in the pan or other kitchen utensil, before being placed on the dough support (1) .I1 may be useful in some recipes to use the starch of potato as thickener.
A titre d'exemple on utilisera les quantités pondérales suivantes: / uf 1 / Crème fraîche épaisse 160 gr. By way of example, the following weight amounts will be used: / uf 1/160 gr thick fresh cream.
/ Poitrine de porc fumée 25 gr./ Smoked pork belly 25 gr.
/ Talon de jambon 25 gr./ Heel of ham 25 gr.
/ Echalote 50 gr./ Shallot 50 gr.
/ Gruyère râpé 20 gr./ Gruyere grated 20 gr.
/ Beurre 25 gr./ Butter 25 gr.
/ Sel fin 1 Pincé / Muscade 1 Pincé / Piment de Cayenne ou Poivre 1 Pincé Technique de réalisation: Faire fondre l'échalote dans le beurre. / Fine salt 1 Pinch / Nutmeg 1 Pinch / Cayenne Pepper or Pepper 1 Pinch Method of realization: Melt the shallot in the butter.
Battre l'oeuf, la crème, l'assaisonnement (sel fin; muscade, piment de Cayenne ou poivre).Poser la poitrine de porc fumée, les talons de jambon, coupés en dés, l'échalote puis le gruyère sur la pâte support, arroser avec la préparation oeuf, crème, assaisonnement. Beat the egg, the cream, the seasoning (fine salt, nutmeg, cayenne pepper or pepper). Place the smoked pork belly, the ham heels, diced, the shallot then the cheese on the dough , sprinkle with egg mixture, cream, seasoning.
Les recettes non exhaustives de garnitures ainsi que les quantités pondérales, à base de différentes sortent de viandes, poissons, légumes, fruits découpés, hachés en petits morceaux ou non, peuvent être réalisés suivant la même technique, sans sortir du cadre de l'invention. Les différents constituants de la garniture (2) peuvent être placés dans un ordre défini ou pas et mélangés ou non entre eux. The non-exhaustive recipes of fillings as well as the quantities by weight, based on different kinds of meat, fish, vegetables, cut fruit, chopped into small pieces or not, can be made using the same technique, without departing from the scope of the invention. . The various constituents of the lining (2) can be placed in a definite order or not and mixed or not between them.
Description de la réalisation du produit alimentaire fourré: La pâte levée servant d'assiette support (1) est roulée de manière à constituer un disque d'un diamètre de 24 à 30 cm et d'une épaisseur de 4 à Imm. Description of the embodiment of the filled food product: The raised dough serving as a support plate (1) is rolled so as to constitute a disc having a diameter of 24 to 30 cm and a thickness of 4 to 1 m.
La forme du produit peut être carrée, rectangulaire ou de toutes autres formes, sans sortir du cadre de l'invention. The shape of the product can be square, rectangular or any other form, without departing from the scope of the invention.
Sur cette pâte servant d'assiette support (1) est déposé la garniture (2) d'une épaisseur de 2,5 à 4 cm au centre, l'épaisseur de celle-ci se réduisant au fur et à mesure que l'on se rapproche des bords extérieurs de ce disque, mais en réservant 1,5 à 2,5 cm de pâte nue (1) pour recevoir la soudure (3). On this paste serving as a support plate (1) is deposited the lining (2) of a thickness of 2.5 to 4 cm in the center, the thickness of which is reduced as and when approaches the outer edges of this disc, but reserving 1.5 to 2.5 cm of bare paste (1) to receive the weld (3).
Les ingrédients pour effectuer la soudure (3) sont constitués d'oeuf et de crème liquide battu. Ce mélange est ensuite appliqué (3) sur la partie ménagée de la pâte support nue (1) de 1,5 à 2,5 cm à l'aide d'un pinceau. On applique le couvercle alimentaire consommable en feuille de brick (4) diamètre 26 à 30 cm d'épaisseur 0,5 à 0,7 mm et vient recouvrir la garniture (2) en formant un léger arrondi. Il suffit de presser le couvercle alimentaire sur le pourtour (3) de 1,5 à 2,5 cm de la pâte support (1) à l'aide des doigts et du pinceau. La dernière opération consiste à terminer la soudure (3) en repassant une couche de la préparation sur le dessus du couvercle alimentaire (4), toujours sur le bord de 1,5 à 2,5 cm (3). Ce procédé assure la cuisson à l'étouffé des ingrédients de la garniture. The ingredients for making the solder (3) consist of egg and beaten cream. This mixture is then applied (3) to the formed part of the bare support paste (1) of 1.5 to 2.5 cm using a brush. The consumable food cover is applied in sheet of brick (4) diameter 26 to 30 cm of thickness 0.5 to 0.7 mm and comes to cover the lining (2) forming a slight rounding. Simply press the food cover on the perimeter (3) 1.5 to 2.5 cm of the support paste (1) using the fingers and the brush. The last operation is to finish the solder (3) by ironing a layer of the preparation on the top of the food cover (4), always on the edge of 1.5 to 2.5 cm (3). This process ensures the stuffing of the ingredients of the filling.
L'ensemble est ensuite cuit au four à une température de 200 à 240 C pendant 18 à 25 minutes. The whole is then baked at a temperature of 200 to 240 C for 18 to 25 minutes.
Le couvercle en feuille de brick (4) peut être repéré ou décoré à l'aide d'une peinture alimentaire ou autres moyens, pour différencier les plats uniques, d'accompagnements (légumes) et desserts. Dans le cas ou les produits alimentaires fourrés ne seraient pas consommés frais, il séjourneront pendant environ deux heures dans une cellule de refroidissement rapide pour baisser la température à coeur jusqu'aux environ de 10 C. Le conditionnement dans ce cas s'effectue sous gaz neutre ou sous vide dans des sachets en matériau plastique imperméable au gaz et à l'humidité et thermosoudé. The brick sheet lid (4) can be spotted or decorated with food paint or other means, to differentiate unique dishes, side dishes (vegetables) and desserts. In the case where the filled food products are not eaten fresh, they will stay for about two hours in a rapid cooling cell to lower the core temperature to about 10 C. The conditioning in this case is carried out under gas neutral or vacuum sealed in plastic bags impermeable to gas and moisture and heat sealed.
Le produit ainsi obtenu peut-être consommé pendant environ 20 jours après sa fabrication à condition d'être stocké à une température comprise entre 0 C et 3 C. Il possède de très grande qualité gustative grâce à sa cuisson à l'étouffé. Sa présentation en fait un produit facile à emporter et à consommer pour la restauration rapide. Il est également facile à réchauffer au four. The product thus obtained can be consumed for about 20 days after its manufacture provided it is stored at a temperature between 0 C and 3 C. It has very high taste quality thanks to its smothered cooking. Its presentation makes it an easy product to take away and consume for fast food. It is also easy to bake.
Claims (18)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0401112A FR2865903A1 (en) | 2004-02-05 | 2004-02-05 | Filled food product has edible covering layer over filling that is joined to edges of leavened dough base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0401112A FR2865903A1 (en) | 2004-02-05 | 2004-02-05 | Filled food product has edible covering layer over filling that is joined to edges of leavened dough base |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2865903A1 true FR2865903A1 (en) | 2005-08-12 |
Family
ID=34778536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR0401112A Pending FR2865903A1 (en) | 2004-02-05 | 2004-02-05 | Filled food product has edible covering layer over filling that is joined to edges of leavened dough base |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2865903A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009042994A1 (en) | 2007-09-28 | 2009-04-02 | Kellogg Company | Particulate filled edible product and process for making |
| US8173823B2 (en) | 2005-05-20 | 2012-05-08 | Solvay (Société Anonyme) | Method for making an epoxide |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5622742A (en) * | 1995-12-06 | 1997-04-22 | Carollo; Vincenzo | Method of making stuffed pizzas and/or stuffed sandwiches |
| CA2241577A1 (en) * | 1998-06-24 | 1999-12-24 | Fiera Foods Inc. | Double-crusted food product and method of preparation |
| US6048556A (en) * | 1997-07-21 | 2000-04-11 | Crestar Crusts, Inc. | Method for making a stuffed pizza crust |
| US20030096039A1 (en) * | 2001-09-12 | 2003-05-22 | Lauen Stacey M. | Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust |
-
2004
- 2004-02-05 FR FR0401112A patent/FR2865903A1/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5622742A (en) * | 1995-12-06 | 1997-04-22 | Carollo; Vincenzo | Method of making stuffed pizzas and/or stuffed sandwiches |
| US6048556A (en) * | 1997-07-21 | 2000-04-11 | Crestar Crusts, Inc. | Method for making a stuffed pizza crust |
| CA2241577A1 (en) * | 1998-06-24 | 1999-12-24 | Fiera Foods Inc. | Double-crusted food product and method of preparation |
| US20030096039A1 (en) * | 2001-09-12 | 2003-05-22 | Lauen Stacey M. | Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8173823B2 (en) | 2005-05-20 | 2012-05-08 | Solvay (Société Anonyme) | Method for making an epoxide |
| WO2009042994A1 (en) | 2007-09-28 | 2009-04-02 | Kellogg Company | Particulate filled edible product and process for making |
| EP2219462A4 (en) * | 2007-09-28 | 2015-05-06 | Kellog Co | EDIBLE PRODUCT WITH PARTICULATE TRIM AND METHOD OF MANUFACTURING THE SAME |
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