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US 12,745,792 B2Granted
Reheatable food product
AssigneeLily's Toaster Grills, LLC
InventorsElana Berusch, John Darcy
Life of this patent
Estimating the term…
Abstract
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.
Claims20
A method, comprising:
- forming a butter mixture,
- wherein the butter mixture consists of:
- 70% to 80% of the butter by weight;
- 5% to 10% of maltodextrin by weight;
- and
- 10% to 16% of breadcrumbs by weight;
- obtaining a first slice of bread and a second slice of bread,
- wherein each of the first slice of bread and the second slice of bread comprises a first surface and an opposing second surface;
- spreading the butter mixture onto the first surface of the first slice of bread and the first surface of the second slice of bread,
- wherein the butter mixture, when applied to the first surface of the first slice of bread and the first surface of the second slice of bread, move into and fill pores of the slices of bread;
- applying 5 g to 70 g of a filling to the second surface of the first slice of bread;
- positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent to the filling, thereby forming a food product;
- grilling the food product on a direct thermal heat grilling apparatus, wherein the butter mixture in the pores of the slices of bread provide heat transfer from an exterior of the food product to the filling within the food product;
- compressing the food product while grilling to form a compressed food product;
- and
- freezing the compressed food product to a frozen state so as to result in a reheatable food product,
- wherein the reheatable food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and
- wherein the reheatable food product does not comprise a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread.
15 more elements
A method, comprising:
- forming a butter mixture,
- wherein the butter mixture consists of:
- 70% to 80% of the butter by weight;
- 5% to 10% of maltodextrin by weight;
- and
- 10% to 16% of breadcrumbs by weight;
- obtaining a first slice of bread and a second slice of bread,
- wherein each of the first slice of bread and the second slice of bread comprises a first surface and an opposing second surface;
- applying 5 g to 70 g of a filling to the second surface of the first slice of bread;
- positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent to the filling, thereby forming a food product;
- spreading the butter mixture onto the first surface of the first slice of bread and the first surface of the second slice of bread, wherein the butter mixture, when applied to the first surface of the first slice of bread and the first surface of the second slice of bread, move into and fill pores of the slices of bread;
- grilling the food product on a direct thermal heat grilling apparatus, wherein the butter mixture in the pores of the slices of bread provide heat transfer from an exterior of the food product to the filling within the food product;
- compressing the food product to a thickness of 0.6 inch to 1 inch while grilling to form a compressed food product;
- and
- freezing the compressed food product to a frozen state so as to result in a reheatable food product,
- wherein the reheatable food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and
- wherein the reheatable food product does not comprise a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread.
14 more elements
A method, comprising:
- providing a food product,
- wherein the food product comprises:
- a first slice of bread including:
- a first surface of the first slice of bread, and
- a second surface opposite the first surface of the first slice of bread,
- a second slice of bread including:
- a first surface of the second slice of bread, and
- a second surface opposite the first surface of the second slice of bread,
- a filling between the second surface of the first slice of bread and the second surface of the second slice of bread, and
- a butter mixture on the first surface of the first slice of bread and the first surface of the second slice of bread,
- wherein the butter mixture consists of:
- 70% to 80% fat from a dairy source by weight,
- 5% to 10% maltodextrin by weight, and
- 10% to 16% breadcrumbs by weight,
- wherein the butter mixture, when applied to the first surface of the first slice of bread and the first surface of the second slice of bread, move into and fill pores of the slices of bread;
- compressing the food product to form a compressed food product;
- grilling the compressed food product on a direct thermal heat grilling apparatus, wherein the butter mixture in the pores of the slices of bread provide heat transfer from an exterior of the food product to the filling within the food product;
- and
- freezing the grilled and compressed food product to a frozen state so as to result in a reheatable food product,
- wherein the food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and
- wherein the food product does not comprise a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread.
18 more elements
A method, comprising:
- providing a food product,
- wherein the food product comprises:
- a first slice of bread including:
- a first surface of the first slice of bread, and
- a second surface opposite the first surface of the first slice of bread,
- a second slice of bread including:
- a first surface of the second slice of bread, and
- a second surface opposite the first surface of the second slice of bread,
- a filling between the second surface of the first slice of bread and the second surface of the second slice of bread, and
- a butter mixture on the first surface of the first slice of bread and the first surface of the second slice of bread,
- wherein the butter mixture consists of:
- 70% to 80% fat from a dairy source by weight,
- 5% to 10% maltodextrin by weight, and
- 10% to 16% breadcrumbs by weight,
- wherein the butter mixture, when applied to the first surface of the first slice of bread and the first surface of the second slice of bread, move into and fill pores of the slices of bread;
- grilling the food product on a direct thermal heat grilling apparatus, wherein the butter mixture in the pores of the slices of bread provide heat transfer from an exterior of the food product to the filling within the food product;
- compressing the food product while grilling to form a compressed food product;
- and
- freezing the compressed food product to a frozen state so as to result in a reheatable food product,
- wherein the food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and
- wherein the food product does not comprise a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread.
18 more elements
A method, comprising:
- obtaining a first slice of bread and a second slice of bread,
- wherein each of the first slice of bread and the second slice of bread comprises
- a first surface and an opposing second surface;
- forming a butter mixture, wherein the butter mixture uses fat from a dairy source;
- wherein the butter mixture consists of:
- 70% to 80% of the fat by weight;
- 5% to 10% of maltodextrin by weight;
- and
- 10% to 16% of breadcrumbs by weight;
- applying 5 g to 70 g of a filling to the second surface of the first slice of bread;
- positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent to the filling, thereby forming a food product;
- spreading the butter mixture onto the first surface of the first slice of bread and the first surface of the second slice of bread, wherein the butter mixture, when applied to the first surface of the first slice of bread and the first surface of the second slice of bread, move into and fill pores of the slices of bread;
- grilling the food product on a direct thermal heat grilling apparatus, wherein the butter mixture in the pores of the slices of bread provide heat transfer from an exterior of the food product to the filling within the food product;
- compressing the food product to a thickness of 0.6 inch to 1 inch while grilling;
- and
- freezing the food product to a frozen state so as to result in a reheatable food product,
- wherein the reheatable food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and
- wherein the reheatable food product does not comprise a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread.
15 more elements
Dependencies are inferred from the claim text.