Note: Descriptions are shown in the official language in which they were submitted.
~'7'~3~i
This invention relates to a process for making a
fruit filling composition-containing dough product.
The invention particularly concerns a process or
making a fruit filling composition-containing dough
product which is cooked by deep-fat frying.
Although the process of th~ invention may be used
to make a wide variety of dough products which contain
a fruit filling composition, it will be primarily
discussed hereinafter with reference to Danish-type
pastry products, and it should be understood that the
scope of the invention is not limited to Danish-type
pastry products.
It is known in the art to make a pastry product
having a crust made from thin layers of dough on which
are superposed thin layers of solid shortening covered
with another thin layer of dough and so on to form a
multi-layered dough-shortening laminate. The laminate
may then be folded to multiply further the layers
present in the laminate. A fruit filling may also be
applied at some point on the surface of the folded
dough-shortening laminate. ~uch a laminate results in
a crust of unusual flakiness when baked. Products made
of such a laminate which are baked and then covered
with icing are known as Danish pastry.
Attempts have been made in the pas~ to produce a
food product of similar taste and texture to baked
Danish pastry more efficiently. One such method
involved frying a dough-shortening laminate product
containing a fruit filling on the interior. Frying has
3~ been found to be more economical due to, among other
things, the rapidity with which products are cooked
thereby, and the resulting saving in labor time and
increased output. Furthermore, fried products which
absorb sufficient amounts of oil are found to possess a
pleasing tenderness and freshness. However, such
products have in the past been unsuccessful owing,
among other things, to the inability of ~heir fruit
3~ -
fillings to withstand the severe conditions encountered
while frying in deep fat maintained at cooking
t~lperatures. At such temperatures, prior art fillings
were degraded and tended to destroy the integrity of
the product. Specifically,excessive water content in
the filling resulted in the formation of steam which
would create undesirable crust expansion and rupturing
causing "blow-out" of the food product exterior.
~lother problem resulted from "boil-out" of the fruit
filling composition from outside the crust into the
frying medium. "Blow-out" and "boil-out" also caused
leakage of the frying medium into the interior of the
snack product. The resulting con~act of the frying
medium with the interior filling composition promoted a
breakdown of the composition's starch content and
caramelization of its sugar content during frying. A
similar problem was caused by expansion of air trapped
inside the product which would also perforate and
fracture the crust during frying, with similar results.
The result o* such prior attempts was an excessively
oily product of inferior taste and contamination of the
frying medium.
Consequently, it has become apparent that there
is a need for a process of making a fruit composition-
filled food product which can be fried rather thanbaked and which will not be subject to '`blow-out" or
"boil-out" during cooking. A need also exists for a
process of making a snack product which contains a
filling composition that is imper~ious to the rigors of
deep frying, that is, maintains its integrity,
remaining congealed in a single mass withou-t
deleterious changes in flavor during cooking.
Accordingly, it is an object o~ the present
invention to provide a process for making a fruit
filling composition-containing, yeast-raised dough
product, capable of being fried, which by its
configuration is not susceptible to air or steam "blow-
,
36
--3
out" during cooking and hence retains a crust which isfree of perforate imperfections.
A further object of the invention is to provide a
-- process for making a fruit filling-cont~ining, yeast-
raised, dough product having a fruit filling whichretains its integrity under frying conditions, and
which will not "boil-out," even while in direct contact
with the frying medium.
A further object of the invention is to provide a
process for making a fruit filling-containing, yeast-
raised dough product capable of being fried, to which
icing may be applied before cooling to ambient
temperature.
A further object of the present invention is to
provide a process for making a fruit filling
composition-containing, yeast-raised, dough product,
approximating the tas~e and texture of Danish pastry.
Briefly, the invention in its broader aspects
comprehends a process for making a food product which
2~ comprises- forming a precursor product comprising an
envelope of a dough-containing material which is
capable of being cooked by frying, a fruit filling
composition enveloped within said envelope, said
composition being impervious to contact with a frying
medium under cooking conditions, wherein said envelope
has one or more perforations such as slits, furrows or
notches exposing said composition, and immersing at
least a portion of the precursor product in a frying
medium under cooking conditions for a time sufficient
to allow the frying medium to cook the envelope of
dough-containing material.
Further aspects of the invention comprise a
process for interleaving lengths of pastry-type dough
layers with layers of solid shortening-containing
compositions, folding the resulting dough-shortening
laminate to increase the number of layers present,
forming perforations such as slits, cuts, furrows or
73~
--4--
notches along one side of the dough-shortening laminate
length, depositing a portion of fruit filling composition
which is impervious to ho-t frying medium on the unperfor-
ated side at predetermined intervals, folding the perforated
side of the dough-shortening laminate over the filling com-
position and the unperforated side of the laminate, cutting
and sealing the edges of the dough, and proofing the cut
and sealed product under yeast-activating conditions. The
resulting proofed product is then suitable for frying.
Icing may be applled to the fried product if desired. The
resulting product approximates the taste and texture of
conventionally-produced Danish pastry.
For a fuller unders-tanding of the above aspects of
the invention, Figure 1 is provided, illustrating how a
sheeted dough laminate is perforated as taught herein.
The dough composition used in the process of the in-
vention can be any conventionally-known dough composition
suitable for frying. Such a composition can be made by
combining patent flour, that is, a high-grade wheat flour
of about 11.0% to about 12.5% protein content, preferably
about 11% to about 12% protein content, with yeast and water
and, optionally, additional modifying ingredients, in a mixer.
The dough can be mixed for a relatively short period of time,
about five minutes, in order to prevent over-development
which can result in an undesirable snappy, unworkable dough.
The dough is preferably always maintained at a temperature
ranging from about 58~ to about 65~F., up until the proofing
step. Such dough temperatures are maintained in order to
prevent premature fermentation and yeast activity.
Additional modifying ingredients which can be added
to the flour, water and yeast mix-ture prior to mixing are
added in order to impart desirable qualities to the result-
ing dough mixture. Such ingredients include dextrose, which
provides sweetness and desired crust color, as well as a nut-
rient source for yeast during fermentation, shortening for
lubricatlon and tenderness, milk solids for crust color and
richness,
.~
5 -
monoglycerides, diglycerides and lecithin asemulsifiers, salt for flavor and control of
fe~mentation, soy flour for tenderizing the wheat
flour, yellow corn flour for color, sodium phosphate,
. and sodium bicarbonate for- leavening and tenderizing,
sodium propionate as a preservative, and egg yolk for
added richness and flavor. A list of ingredients and
ranges for a dough composition containing such
additional ingredients which may be used in the process
of the invention is listed in Table I.
TABLE I
Invention % by Weight
-
Flour 50 - 55
Water 30 - 35
Yeast 2.0 - 2O5
Dextrose 2.3 - 3.3
Vegetable Oil 2.0 - 3.0
Skim Milk 0O5 - 1.0
Whey 0.7 - 1.4
Mono- and di-glycerides0.6 - 1.2
Sugar 0.4 - 1.0
Soy Flour 0.4 - 1.0
Salt 0.3 - 0.6
Yellow Corn Flour <0.3
Sodium Phosphate <0.3
Lecithin <0.2
Sodium Bicarbonate <0.2
Egg Yolk <0.2
Paprika <0.2
Turmeric <0.2
Sodium Propionate <0.2
Natural and Artifical Flavor <0.2
The fruit filling composition used in the process
of the invention itself is especially formulated for
'7'7~36
-- 6
this process in order to be impervious to frying medium
at cooking temperatures. The composition has a high
solids content which hinders the evolution of steam and
resulting "blow-out" when said composition is cooked.
In particular, fruit filling compositions having a
soluble solids content of from about 47% to about 51%
have been found to satisfactorily withstand the rigors
of contact with hot frying medium without evolving
excessive amounts of steam. The high solids content
of the filling is believed to increase the melting
point of the composition which prevents boil-out of
the composition when exposed to the heat of the frying
medium. In addition, the preferred composition,
regardless of which fruit flavoring agents it contains,
includes evaporated apples for the dual purpose of
adding to the solids content as well as stabilization
of available water during the cooking process. The
binding of available water decreases the possibility of
this water being released as steam to a sufficient
extent such that the composition may be directly
exposed to frying medium at cooking temperatures
without disintegrating.
Such fruit filling compositions can contain the
following ranges of ingredients by weight: 4.9 to 12.5%
evaporated apple, 2.0 to 7.3% other fruit, such as
cherries, blueberries, apricots and raspberries, 4.0 to
5.5% modified food starch, 36.0 to 45.4% water, 7.1 to
21.7% of a high fructose corn syrup having a dextrose
equivalent (D~) of 42, such as Staley Isosweet 5500,
Sodium Bicarbonate <0.2
Egg Yolk <0.2
Paprika <0.2
Turmeric <0.2
Sodium Propionate <0.2
Natural and Artifical Flavor <0.2
The fruit filliny composition used in the process
of the invention itself is especially formulated for
7~3~
' 7
sorbate, sodium benzoate, preferably in amounts of less
than 2% by weight~
A preferred method of preparing the fruit filling
composltions involves forming a mixture of the
ingredients which is less than or equal to about 35%
solids content and heating that mixture to a
temperature of about 180F. to about 200F. until the
starch thickens. ~he remaining corn syrup is added to
form a mixture containing up to about 45 to about 50%
solids, preferably about 48% solids. The resulting
composition has an overall moisture oontent of about 50
to about 55~, preferably about 52~. Examples of fruit
filling composition formulations are given in Table II.
TABLE II
Fruit Filling Compositions
Inyredients Cherry F~aspberry Bluebèrry Apricot
Evaporated
Apples12.5% 15.0% 12.5% 4.9%
Other Fruit 3.0% 2.0~ 2.0~ 7.3%
23 Modified
Food Starch 5.0% 4.0% 5.5% 5.4%
Water 37.5% 38.0% 36.0~ 42.8
High Fructose
Corn Syrup
(DE)=4420.0% 20.0% 21.7~ 19.5
Corn Syrup-~
44 (Amaizo)
(DE)=6219.0~ 20.2% 21.6% 19.5%
3~ :
-8-
The mixed dough composition can be formed into a
continuous elongated sheet, of dimensions such as, for
example, about eight inches wide and 8/16 inches thick.
A layer of shortening which is solid at room
temperature, can then be applied. The dough
subsequently may be layered by coiling in order to
produce a dough-shortening laminate containing as many
as 243 layers. A preferred number of layers for the
purposes of the present invention is about 108. Care
should be taken to assure that the product is
maintained at temperatures below the melting point of
the shortening laminate until it is cooked.
The resulting dough-shortening laminate is sirnilar
to that used in baXed Danish pastry-type products
except that the layers of shortening applied to the
dough are thinner in the process of the present
invention. This results in a dough-shortening laminate
of reduced shortening content. Such reduction in
shortening content is desirable since it results in a
fried product which is flaky, but not greasy~ ~ough-
shortening laminates of conventional shortening content
have been found to be excessively greasy when fried.
Conventional Danish pastr dough laminates generally
contain about 3-1/2 to about 4 ounces of shortening per
pound of dough, while dough laminates of the present
invention which are cooked by frying generally eontain
only about one to about two ounces, preferably about 1-
1/2 ounces of shortening per pound of dough.
The resulting coiled dough-shortening laminate
produced by the process of the invention is retarded by
exposure to a reduced temperature of about 36F to
about 38F. for a period o~ about 60 to about 120
minutes, preferably 75 to about 90 minutes~ The dough
is then folded, retarded under similar conditions for
another hour, folded again and subsequently retarded
frorn about 12 to about 24 hours, preferably about 16 to
about 18 hours. The retarding process serves to allow
'736
g
slow uniform development of the gluten present in the
dough.
The retarded dough~shortening laminate is then
rolled to a uniform thickness, for example by being
~S passed along a conveyor through sheeting rollers where
it is formed into long continuous sheets. Preferred
dumensions for the laminate at this stage are about 4
inches in width and about 3/32 inches in thickness. As
shown in Figure 1, the sheeted dough laminate ACFH is
perforated on one side ABG~ of the laminate length,
preferably by being transversely slotted. ~aid
perforations (a~, (b~, (c), (d) are preferably made in
a series of four, which are about 1-1/4 inches in
length and 3/4 inchPs apart. Every fourth perforation
(d) is preferably separated from its following
perforation by a distance of about 1-1/2 inches. Such
slots rnay be made by positioning over the larninate
sheet a revolving aisc-shaped slotting device which
contains per~orating blades arranged along its
perimeter in a series complementary to the slotting
pattern desired in such a way that the perforating
blades contact and perforate the dough sheet,
Referring again to Figure 1, after the perforating
step is completed, a portion of fruit filling
composition (e~ is deposited on the unperforated side
of the dough/shortenin~ laminate, BCFG. Preferably,
the filling composition can be placed in the center of
the unperforated side to avoid interference with
subsequent cutting and sealing operations. ~le amount
of filling composition deposited on the
dough/shortening laminate can range from about 80% to
about 120% by weight of the dough/shortening laminate
section on which the filling composition is placed. It
is preferred that the weight of the filling composition
deposited be approximately equal to that of the
laminate section receiving the filling composition.
'7~36
--10--
Referring once more to Figure 1, following the
placing of the fruit filling cornposition onto the dough-
shortening laminate, the perforated side (ABG~-I) of the
laminate is folded over the unperforated side (BCFG)
~5 along the longitudinal fold (BG3 so that the perforated
side of the laminate covers the deposited filling
composition and the unperforated side of the dou~h-
shortening laminate. A preferred means for
accomplishing this folding over step utilizes an
inverted funnel-shaped apparatus called a plow which
folds over the slotted side of the laminate by
positioning the perforated dough portion in matching
alignrnent edge-to-edge with the unperforated dough
portion. The longitudinal edges (AH) and (CF) of the
resulting product are sealed by moisture which is
applied along the longitudinal edge of the dough
surface in the form of a finely atomized mist or spray
made b~ forcing water through an atomizing spray nozzle
with compressed air.
Following the process of folding-over, the
reesultin~ product is transversely cut and
simultaneously sealed by a cutter at regular intervals
(AC), (JD), (IE~, et cetera. In the preferred
embodiment the transverse cut i5 made after every
`25 fourth per*oration (d) before the first member of the
next series of perforations (a). It is also preferred
that the transverse cuts and seals be centered between
the last perforation of the individual snack product
(d) and the first perforation of the succeeding
individual product (a). Thus, the breaks in the series
of slots serve as locations for the transverse cuts
which set off the dough products from one another. A
preferred way of performing the cutting and sealing
operation utilizes an apparatus which contains
transversely-placed blades which extend across the
entire width of the folded-over dough product. The
blades of the apparatus are preferably dull so that
~'7'~3~
they not only cut the dough product but crimp the
transverse edges of the resulting cut as well.
The resulting cut and sealed fruit filling
composition-containing dough products can be
rectangular-shaped with an unperforated bottom layer of
-- dough, a fruit filling composition in the~center and a
perforated layer of dough laid over the fruit filling
composition. The perimeters of the bottom layer and
the top layer may be sealed together so as to form an
envelope which surrounds the fruit filling composition.
The product ma~ be quick-frozen for storage at this
point.
The next step in the process of the invention is
to proof the resulting cut and sealed products.
1S Proofing involves subjecting such products prior to
cooking to temperature and humidity conditions which
activate the yeast present in the dough. It is
desirable to proof at temperatures which are about 2 to
about 5F. lower than the temperature at which the
solid shortening lamina present in the dough will meltO
Advantageous temperatures for proofing range from about
90F. to about 110F. Advantageous humidity for such
processes range from about 60% to about 80% humidity.
The duration of proofing is generally about 20 to 30
minutes. Preferred conditions for the process of the
present invention are found to be about 100 to about
110F. ai about 70% humidity for a period of about 25 to
about 30 minutes.
After proofing, the resulting precursor product may
be conducted directly to a frying medium which is
heated to a cooking temperature suitable for frying
dough. The proofed product is fried in the frying
medium, which can be a veyetable oil, preferably
soybean oil, for a period of from about 90 seconds to
about 150 seconds with the preferred frying time being
about 90 seconds. Suitable frying temperatures have
been found to range from 360F. to 390F., preferablv
375F. to 3~0F. The use of an automatic fryer large
-12-
enough to process 160 pieces per minute has been ~ound
to be advantageous. The pxecursor product may be
completely submerged in frying medium during cooking.
Another embodiment of the process exists wherein the
precursor product is partially immersed in frying
medium, one side at a time, the frying time for each
side being one-half the entire frying time for the
completely submerged products.
During the frying of the food product, the
following is believed to occur. The solid shortening
layers within the dough-shortening laminate melt into
the dough while the exterior surfaces of the laminate
are cooked to a golden brown. The fr~ing medium
furthermore passes through the perforations on the
upper layer of the product where it contacts the
interior surfaces of the dough-shortening la}ninate.
The perforations function during frying by providing an
outlet for expanding air or steam evolved within the
in~erior of the product during frying. In addition,
the perforations permit the hot frying medium to
contact portions of the interior sides of the dough-
short~ning laminate which results in the cooking of the
laminate from the inside as well as from the outside.
While the frying medium is present within the product
`25 intexior, the fruit filling composition is contacted by
the frying medium. It is a unique aspect of this
invention that the filling composition can withstand
the rigors of such contact with the frying medium
without degrading. The filling composition remains
congealed throughout the cooking process and remains
within the interior of the product.
After frying, the cooked product may be cooled to
a temperature suitable for packaging and subsequently
packaged for distribution. Product temperatures which
are amenable to the packaging of the product range from
80F to 100~., preferably about 90F. to 95F.
. .
'7~
-13-
Another embodiment of the process o~ the invention
lncludes the application of an icing composition to the
~ried product. Upon removal from the Eryer, -the
surface temperature o~ the product is about 170F. to
-5 190E'. The product is allowed to cool to a temperature
at which an icing composition may be advantageously
applied. It has been found that the surface
temperature o~ the product of the invention to which
icing may be advantageously applied ranges ~rom 90F.
10 to 130F., preferably about llO~F. to 115~F. During
the time required to suf~iciently cool the product,
~rying medium still on the sur~ace of the ~roduct is
all~wed to drain or be absorbed into the product
surface. When the excess ~rying medium has been
sufficiently drained and absorbed, and the product
suf~iciently conditioned, icing composition may be
applied to all or part of the partially-tempered
product surface. By selecting an icing composition
which may be applied prior to the product reaching
ambient temperature/ it has been found that substantial
reductions in cooling time and conveyor length can be
made.
The icing composition used in the processes of the
invention may be any conventional high-solids icing.
~2~ Conventional high-solids icing ingredients include
granulated sucrose, powdered sucrose, dextrose,
shortening, whey, agar, vegetable gums, corn syrup
solids, water and fat flakes. Such icing compositions
can be applied to the partially-cooled product by
conventional apparatus such as an icing-containing tank
dolly with an oscillating unit, such as a
Unive~sal Tee-Head. Such an apparatus is comprised o~
a holding tank which is water-jacketed to
thermostatically control temperatures, a pumping device
to ~orce the icing through the Tee-Head unit,
along with an eccentric motorized cam device to achieve
. .
~ 3
various icing patterns over the surface of the fried
food product.
After the icing is applied the product can then be
- further cooled to a temperature suitable for packaging,
that is, a temperature ranging from about 80F. to
about 100F., preferably about 90F. to 95F. The
resulting cooled product may then be packaged according
to conventional methods for distribution.
It is also possible to use the aforementioned
process of the invention to make a product from an
unlaminated dough composition. One such embodiment
would involve a dough composition such as that
described above to which about l to about 2 ounces of
shortening per pound of dough composition, preferably
about l-l/2 ounces of shortening per pound of dough
composition, is added. Such a dough composition can be
formed into unlaminated longitudinal sheets of dough
which can be perforated, folded, and otherwise
processed in the same way as the laminated dough~
shortening composition to produce a food product.
Although illustrative embodiments of the invention
have been described in detail herein with reference to
the accompanying drawing, it is to be understood that
the invention is not limited to the precise embodiments
and that various changes and modifications may be
effected therein without departing from the scope or
spirit of the invention.
'i'3~;
-15-
SUPPLEMENTARY DISCLOSURE
In addition to the embodiments o~ the invention
described in detail hereinabove, it has now been found
that the proces~ for rna~ing a fruit-filling composition-
containing dough product which is coated by deep-fat
frying rnay additionally incorporate a fruit-filling
composition containing the following ranges of
ingredients by weight: 12.2 to 15.0~ dehydrated fruit
present as 4.9 to 15.0% evaporated apple and 0.0 to 7.3
other dehydrated fruit, such as dehydrated cherries,
blueberries, apricots and raspberries, 4.0 to 5.5~
modified food starch, 36.0 to 45.4~ water, 7.1 to 21.7%
of a h~gh fructose corn syrup having a dextrose
equivalent (DE) of 42, such as Staley Isosweet 5500,
manufactured by Arthur E. Staley, Inc., 15.0 to 21.6~ of
a corn syrup characterized by a dextrose equivalent (DE)
of 62, such as Amaizo 44, manufactured ~by American Maize
Products, Inc. In addition, such compositions may
contain 2.0 to 3.0~ other fresh or processed hydrated
frui~ and minor amunts of natural or artificial flavoring
agents, as well as citric acid, sodium citrate, potassium
sorbate, sodium benzoate, preferably in amounts o~ less
than 2~ by weight.
A preferred method of preparing the fruit filling
compositions involves formin~ a mixture of the
ingredients which is less than or equal to about 35%
solids content and heating that mixture to a ternperature
of about laOF. to about 200F. until the starch
thickens. The remaining corn syrup is added to form a
mixture containing up to about 45 to about 50% solids,
preferably about 48~ solids. The resulting composition
has an overall moisture content of about 50 to about 55%,
preferably about 52%. Examples of fruit filling
composition formulations are given in Table IIIo
~. r~l.
3tîJ736
-16-
TABLE III
FRUIT FILLING COMPOSITIONS
Ingr dients Cherry Raspberry Blueberry Apricot Apple
Evaporated
Apples 12.5% 15.0% 12.5%4.9% 13.7%
Evaporated
Apricot 0 0 0 7.3% 0
.
Other Fruit 3.0~ 2.0%2.0~ 0 0
Modified
Food Starch 5.0% 4~0%5.5~ 5.4~ 5-0
Water 37.5% 38.0% 36.0~42.8~ 41.9%
High Fructose
Corn Syrup
(DE)-44 20.0~ 20.0~ 21.7~19.5~ 22.2
Corn Syrup-
44 (~maizo)
(DE)=62 19.0~ 20.2~ 21.6~19.5~ 15.0%
The additional fruit-filling compositions represented
by the embodiments presented within the Supplementary
Disclosure are not limitations to the invention in that
various changes and modifi.cations may be effected therein
without departing from the scope or spirit of the invention.
