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US H561 HGranted
Cold process fruit filling
AssigneeA. E. Staley Manufacturing Division of Staley Continental, Inc.
InventorsCheryl C. Brown, John H. Woerman
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AssigneeA. E. Staley Manufacturing Division of Staley Continental, Inc.
InventorsCheryl C. Brown, John H. Woerman
Estimating the term…
A cold process fruit filling for pastry and bakery products is prepared ug two different starch components. The first starch component is a cold water swelling granular starch, while the second starch component is a pregelatinized starch. Such a combination of starches provided a means to produce a fruit filling without heating. The filling possesses heat stability to maintain the desired properties when the bakery product containing the filling is cooked.
An edible fruit filling composition for incorporation within a pastry dough sheath comprising:
Dependencies are inferred from the claim text.
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No related US applications are recorded in the indexed filing history.
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This invention relates to cold process fruit fillings for pastry and bakery products and to processes for preparing such fruit fillings.
Fruit fillings have traditionally been used as a component for bakery and pastry products. U.S. Pat. No. 3,676,151 issued July 11, 1972 (Scharschmidt) is an example of a disclosure of a fruit filling designed to be incorporated into a dough. The dough is then oven baked. The finished product is stored until ready for use, at which time it is placed in a toaster. A difficulty with such product is that its filler is not heat stable. If the pastry dough is not adequately sealed, the filler has a tendency to run out when heated thus playing havoc with the toaster, to say nothing of the loss of the filler. Such patent teaches the use of a combination of apple powder and invert syrup, which is a mixture of dextrose and fructose, but the proportions are low. Such patent also teaches the use of a high percentage of granular sugar.
U.S. Pat. No. 3,833,741 (Katz, et al.) teaches the production of a heat stable filling by production of a two-phase filling, that is, a disperse phase of relatively small fat globules suspended in a polar matrix composed of protein, water and a mono or disaccharide. Heat coagulable proteins, such as soy, and even gelatin are used as a heat stabilizing ingredient--such patent asserts having produced a filler that resists flow upon being heated. The process of preparation for such a filling requires the application of considerable external heat. For example, in a typical preparation, the mixture is heated to 110.degree. to 120.degree. F. The heat is probably necessary because such filling uses a considerable portion of fat in its preparation.
The present invention is further illustrated, without limiting the invention, by the following examples thereof. In this specification, all ratios, parts and percentages, unless otherwise specified, are on a weight basis and all temperatures are stated in .degree.C.
This example describes the test used to measure the cold water solubility of a starch.
The following equipment is used in the test: