Note: Descriptions are shown in the official language in which they were submitted.
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FILLED BAGEL PRODUCT AND METHOD
The present invention relates to a unique food product
comprising a bagel shell with materials conventionally used as
bagel toppings, such as natural or imitation cream, partially
or fully enclosed within the shell. The product provides
enjoyment of the distinctive bagel and cream cheese taste, with
no requirement for cutting or spreading cheese. The product
may be frozen either prior to or after setting by steaming or
boiling. The product is baked or fried prior to eating. The
invention further relates to methods for the production of the
filled bagel product.
Bagels are a toroidally shaped bakery product having a
hard outer crust and soft inner crumb portion which combine to
provide a distinctive "bagel" taste and feel. Traditionally,
the dough is worked on a flour board and set in a warm place to
rise, then kneaded again before being formed into rings. The
rings are formed from balls of risen dough, either by poking a
hole through the center of each ball or by rolling each ball
into a long strip, shaping the strip into a ring, and then
pressing the ends together.
An important step in the traditional bagel making process
is boiling the yeast dough in water in order to close the pores
of the dough to form a skin. Boiling is followed by baking in
a hot oven to turn the crust golden brown.
A favorite way of enjoying bagels is- to slice them in
half, and spread a topping, such as cream cheese, on the cut
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surfaces. Bagels are characteristically cut open by slic
them across their width on a plane perpendicular to the axis of
the toroid, and the topping is then spread on them. Because of
the hard crust, the cutting process requires a sharp knife
which can be hazardous. Further, due to the soft crumb
interior, a slightly dull knife will crush the hard crust into
the soft crumb interior, compacting the interior, which
detracts from appearance and taste. Moreover, such planar cut
is typically awkward and does not result in two planar halves.
Spreading the cream cheese on the bagel may also be tedious as
the cream cheese is stored in a refrigerator and is very
viscous until it warms.
It is known to include certain flavorings or fillers on or in
bagel dough, such as onions, sesame seeds, poppy seeds, salt, or raisins.
These are materials which have substantially the same handling
characteristics as bagel dough: they can withstand the heat of
cooking, and are relatively stable at room temperature for
extended periods of time. These materials are not what one
would consider a "topping".
Although bagels and cream cheese go together during
consumption, bagels and cream cheese are very different
chemically, and have different storage and handling
requirements. Cream cheese is perishable, thermally sensitive,
and easily contaminated, and is thus conventionally maintained
in a chilled state until use. Cream cheese can not be frozen
and thawed without separation of liquids and solids, nor can it
be left exposed to air at room temperature for extended
periods, nor can it be subject to the high temperatures at
which bagel dough is cooked. Thus, for reasons of product
preparation as well as for reasons of food storage and
handling, it would be counter-intuitive to incorporate cream
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cheese into a bagel dough shell.
U.S. Patent 5,236,724 entitled "Filled Bagel Dough Product
and Method" which issued to the present inventor was first to
describe a technique by which cream cheese could actually be
incorporated into a bagel dough shell. However, the filled
bagel dough product is disclosed as being in the shape of a
ball. A ball-shaped product has inherent limitations, both in
the cooking process and in the consumption process. A bagel
dough ball product, while having advantages of being compact,
relatively stable at room temperature, and easy to handle, is
necessarily limited in size, since a cream cheese filled bagel
ball, if too large, can not be easily eaten by a consumer.
Further, a sphere has a minimal outer surface area and a dome
shaped upper surface area. These two factors make it rather
difficult to provide toppings on a bagel ball.
While -there is no suggestion for the production of a
filled bagel product in a shape other than a ball,. the present
inventor undertook to modify the shape, and discovered that
there are significant problems with the handing of a raw bagel
dough article filled with cream cheese. These problems
included the problem of stretching the bagel dough shell, and
the problem of joining a first bagel dough surface to a second
bagel dough surface after one or both surfaces had been
contacted by cream cheese to for a tight, non-leaking seal.
There is thus a need for a filled bagel dough product
which represents an improvement over the-bagel ball. There is
also a need for methods for the production of such improved
products.
The present invention seeks to provide a cream cheese-
filled bagel dough product which provides enjoyment of the
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distinctive bagel and cream cheese taste, with no requirement
for cutting or spreading the cheese. The invention further
seeks to provide a cream cheese-filled bagel dough
product which can be stored for long periods of time in a
freezer.
The invention further seeks to provide a
bagel dough product which has the shape and feel of a
conventional toroidal bagel, yet which is provided with a cream
cheese filling.
The invention further seeks to provide a
bagel product in a shape which has advantages over a bagel
ball.
The invention further seeks to provide a novel
product which comprises cream cheese, wherein the cream cheese
is partially exposed prior to setting as well as prior to
baking or frying, wherein the set product is easily stored an
transported, and wherein the set product can be readily baked
or fried to provide a distinct party food, snack food, or
breakfast food enjoyment. Further, the food product is
compatible with a wide variety of seasonings and flavorings,
and can be adapted to the local taste, e.g., hot Cajun style,
herbal California style, lox New York style, etc.
Despite the apparent technical contradictions between the
bagel preparation process and the cream cheese handling
requirements, the present inventor discovered that a filled
bagel dough product can be produced by a method comprising
sealing a quantity of cream cheese within a quantity of bagel
dough to form a shaped, filled bagel dough article (such as a
toroid or a platelet), proofing the shaped product, optionally
chilling the proofed, shaped product to reduce the filler core
temperature, and then (1), steaming or boiling the product,
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freezing the product for long term storage, and subsequently
baking or frying or otherwise browning to form an appetizing
crust; or (2) steaming or boiling the chilled product, and
baking or frying or browning the product. Particularly in
the case that the cream cheese is a thermally stable cream
cheese, it is not necessary that the cream cheese be
completely sealed in bagel dough, and part of the cream
cheese may be exposed even during the setting and browning
(baking or frying) processes.
According to one aspect of the invention of the parent
application there is provided a process for making a filled
bagel dough product, comprising the steps of: (a) mixing and
kneading flour, salt, yeast and water to form a yeast bagel
dough; (b) forming a product comprising a filling material
and yeast dough; (c) proofing the product to active said
yeast to raise said dough through fermentation; (d) chilling
said proofed product to cool said filler; (e) steaming or
boiling the chilled product of step (d) to form a steamed
product; and (f) baking or frying steamed product in an
oven.
According to a further aspect of the invention of the
parent application there is provided a process for making a
filled bagel dough product comprising the steps of: (a)
mixing and kneading flour, water, salt and yeast to form a
yeast bagel dough; (b) measuring an amount of a filler
material; (c) forming a filled bagel dough shell by
completely enclosing said amount of filler material within a
shell of bagel dough produced in step (a), said bagel dough
shell having an outer surface and an inner surface; (d)
pressing against said filled bagel dough shell to deform the
shell into a platelet shape, with said filler material
displaced radially outward without rupture of said shell;
(e) proofing the product of step (d) to activate said yeast
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to raise the bagel dough through fermentation, (f)
chilling the product of step (e), (g) boiling the chilled
product of step (f), and (h) browning the boiled product
of step (g).
In accordance with one aspect of the present
invention, there is provided a process for forming a
cream cheese and dough product, the process comprising
(a) selecting a high-fat, heat-stable cream cheese, (b)
preparing a raw dough which is bagel dough, pizza dough
or bread dough, (c) forming a product by at least
partially surrounding the high-fat, heat-stable cream
cheese with the raw dough, wherein in the product an area
of the cream cheese is exposed, (d) proofing the product
of step (c), (e) steaming the product to set the dough
followed by freezing the product so obtained, and (f)
baking the product.
In accordance with another aspect of the present
invention, there is provided a process for forming a
cream cheese and dough product, the process comprising
(a) selecting a high-fat, heat-stable cream cheese, (b)
preparing a raw yeast bagel dough, (c) forming a product
by at least partially surrounding the high-fat, heat-
stable cream cheese with the raw dough, wherein in the
product an area of the cream cheese is exposed, (d)
proofing the product to activate the yeast to raise the
dough through fermentation, (e) steaming the product of
step (d) to set the dough followed by freezing the
product so obtained, and (f) baking the product.
In accordance with a further aspect of the present
invention, there is provided, a process for forming a
cream cheese and bagel dough or pizza dough product, the
process comprising (a) forming a product comprising a
cylinder of bagel, pizza, or bread dough circumscribing a
portion of high-fat, heat-stable cream cheese, wherein in
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the product an area of the cream cheese is exposed, (b)
proofing the product, (c) steaming the proofed product of
step (b) to set the dough, (d) freezing the product, and
(e) baking the product.
In accordance with yet a further aspect of the
present invention, there is provided a continuous process
for forming a cream cheese and bagel dough or pizza dough
product, the continuous process comprising (a) forming an
elongated shaped dough product having a center made of
high-fat, heat-stable cream cheese surrounded by a dough
exterior, (b) separating the dough product into segments
and proofing such that in each segment, an area of the
cream cheese is exposed, (c) steaming the product of step
(d) to set the dough followed by freezing the product so
obtained, and (d) baking the product.
In accordance with yet a further aspect of the
present invention, there is provided a process for
forming a cream cheese and dough product comprising (a)
forming inner and outer longitudinally-extending
extrusion conduits, (b) extruding a high-fat, heat-stable
cream cheese through the inner longitudinally-extending
extrusion conduit and extruding a dough through the outer
longitudinally-extending extrusion conduit to form a
continuous extrudate comprising a cream cheese filled
dough shell, (c) separating the extrudate into segments
such that in each segment an area of the cream cheese is
exposed, and proofing the extrudate, the separating and
proofing occurring in any order, (d) steaming the product
of step (c) followed by freezing the product so obtained,
and (e) baking the product of step (d).
In accordance with yet another aspect of the present
invention, there is provided a process for forming a
cream cheese and dough product, the process comprising
(a) forming a product comprising a ring of dough
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circumscribing a strand of heat-stable, high-fat cream
cheese, such that an area of the cream cheese is exposed,
the product having a maximum weight of 1 ounce, (b)
proofing the product of step (a), (c) steaming the
product of step (b) to set the dough followed by freezing
the product so obtained, (d) washing at least part of the
surface of the product of step (c) with egg wash and
coating the washed surface with a particulate matter, and
(e) baking the product.
In accordance with yet another aspect of the present
invention, there is provided a process for forming a
cream cheese and dough product, the process comprising
(a) selecting a high-fat, heat-stable cream cheese having
at least 100 calories per 1 oz. serving, of which 75-90
calories are from fat, (b) preparing a raw bagel dough
comprised of flour having a weight and protein content of
13.5-14% of flour weight, a water content of 48-50%, a
salt content of 1.5-2.2% of flour weight, 0.3-2.5% sugar,
and a yeast content of 0.5-2% of flour weight, (c)
forming a product by at least partially surrounding the
high-fat, heat-stable cream cheese with the raw dough,
wherein in the product an area of the cream cheese is
exposed, (d) proofing the product to activate the yeast
to raise the dough through fermentation, (e) steaming the
product of step (d) to set the dough followed by freezing
the product so obtained, and (f) baking the product of
step (e).
In further preferred embodiments said product prior
to steaming weighs about 8 ounces, is separated after
steaming, and after baking, weighs about 3 ounces; and
said particulate material is poppy seeds, sesame seeds,
salt or dried onion.
In the case of forming the toroidal bagel product,
the filled shape can be produced by any suitable
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technique such as co-extrusion, forming by hand, or by
laminating an upper hemispherical bagel shell to a cream
cheese filled lower hemispherical bagel shell.
In the case of forming a platelet shaped product,
the filled shape can be produced by any suitable
technique such as forming a filled ball or other shape
and compressing the shape, preferably to a greater extent
centrally than peripherally, to form a platelet, or by a
laminating process wherein cream cheese is deposited onto
a lower bagel shell layer, an upper shell layer is
superposed and laminated to the lower bagel shell layer
to seal cream cheese between the upper and lower layers,
and if necessary, cutting or trimming the filled product
to any desired pattern or shape.
The step of setting prior to cooking forms an
external and an internal skin, sets the yeast, and forms
a wet crust. That is, as the cheese inside the product
gets hot it gives off steam which steams the inside wall
of the bagel product.
Surprisingly, the product of the invention can be
freezer stored, where traditional solid cream cheese
could not be freezer stored because the uncooked cream
cheese curdles.
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Prior to being offered for sale the food product may be
fully cooked (including baking to brown the outer crust) or may
be partially cooked, and may be frozen for long periods of
time. The frozen product may be put directly into an oven, and
when removed, has the texture and taste of a traditional bagel,
except that it is filled with cream cheese.
It the specific embodiments which follow may be readily
utilized as a basis for modifying or designing other filled
bread products for carrying out the same purposes of the
present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a partial cut-away perspective view of the
filled bagel dough product formed by an extrusion process.
Fig. 2a is a side view of the open-ended hollow bagel
dough ball before insertion of the filling.
Fig. 2b is a side view of the open-ended hollow bagel
dough ball with the cream cheese filling placed within the
hollow.
Fig. 3 shows a filled bagel ball prior to deformation.
Fig. 4 is a side sectional view of a platelet.
Fig. 5 is a top view of the platelet Fig. 4.
Fig. 6 is a cross-sectional view of Fig. 4, with the
product receiving steam.
Fig. 7 is a cross-sectional view of Fig. 4, with the
product receiving heat.
Fig. 8 is a schematic diagram showing the automated
production of a cream cheese filled bagel dough product in a
lamination process.
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The preferred ingredients to be used in the invention will
be discussed in detail.
Filler
The term "cream cheese", as used herein, is intended to
refer to any product which can be incorporated in a bagel dough
and which gives off sufficient steam in the steaming or baking
step of the processes discussed below for forming a skin on the
interior surface of the filled bagel dough product. For ease
of description the term "cream cheese" is used in the
specification, but it is understood that substitutes such as
tofu, artificial or imitation cream cheese, marmalade, egg,
etc. may be used together with or in place of natural cream
cheese.
The cream cheese most preferably used in the present
invention is a substantially pure, high fat, heat stable (i.e.,
low water content) cream cheese. For example, Philadelphia M
Free Cream Cheese having 30 calories per 1 oz serving, of which
0 calories is from fat, is not a high fat heat stable cream
cheese. Philadelphia Light Cream Cheese having 70 calories per
1 oz serving, of which 64 calories is from fat, is also not a
high fat heat stable cream cheese. Philadelphia Cream Cheese
having 100 calories per 1 oz serving, of which 90 calories is
from fat, is a high fat heat stable cream cheese.
The cream cheese according to the present invention may be
in admixture with other ingredients which do not materially
alter the above characteristics of the cream cheese. For
example, the cream cheese may be intimately mixed with heat
stable ingredients such as pepper, dried onion, sausage, or
dried fish. It may be displaced by jellies or jams or
chocolate, i.e., these ingredients may be marbled into the
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cream cheese without diluting or materially altering the cream
cheese component, such that the cream cheese component is a
discrete component recognizable as having the above
characteristics.
The characteristics of the preferred cream cheese are as
follows:
at least 75 fat calories per ounce, preferably 80 fat
calories per ounce, most preferably 90 fat calories per ounce;
water content less than 15% prior to cooking, preferably
less than 10% prior to cooking, most preferably less than 5%
prior to cooking;
heat stable - a one ounce cube will not deform or denature
when exposed to 550 F dry heat or 212 F steam for 2 minutes,
reaching a core temperature of at least 140 F, preferably heat
stable at core temperatures below 170 F, most preferably heat
stable to core temperatures of 200 F.
Preparing bagel dough
Although the present invention is not limited to bagel
dough, bagel dough is preferred and the invention will be
illustrated with examples using bagel dough. The term "bagel
dough" as used herein refers to a very turgid, high protein
dough, such as known to make bagels using conventional bagel-
making techniques. Such dough is similar to a lean French
bread dough, being firm to the touch and easily rolled upon a
floured surface. The dough is comprised of a mixture of flour,
water, yeast, salt, and, sometimes, sugar. The flour should be
a high gluten flour, such as a good clear spring wheat flour
with protein content of typically 13.5-14% of flour weight.
Water should be added in a quantity of typically 48-53% of
flour weight. Salt content should typically be 1.5-2.2% of
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flour weight. Yeast should be added in a quantity of typically
0.5-2% of flour weight. Sugar, which serves as a food for the
yeast and not as a contributor to the final product, should be
a dextrose, corn syrup, high fructose or other fermentable
sugar, and can be added up to 4t of flour weight. Residual
sugar contributes to the browning of the crust during baking.
Shaping the product
In accordance with the invention, a filled bagel dough
product may be produced by any number of processes.
The process may begin with a hollow spherical cup or other
shape of stiff, high gluten yeast dough. A quantity of cream
cheese is deposited within the cup. The dough edges are
brought up and over and sealed around the cream cheese to form
a filled ball. This ball forming step may by a manual step or
may be a mechanical step as exemplified by, for example, U.S.
Patent Nos. 4,334,464, 4,446,160 and 4,515,819 to Shinriki,
wherein a ball-shaped encrusted bakery product is automatically
formed by depositing a ball of sticky edible paste material
(e.g. jam) onto a starch film. Thereafter, a dough sheet is
gathered around the ball to enclose it with dough. In
accordance with the present invention, this filled shape is
proofed, set and frozen for shipment to fast food outlets where
it is fried, seasoned, and served hot.
For forming a torroidal bagel or small bite sized bagel
bits, coextrusion is particularly preferred. Such a tube with
a cream cheese center and a bread product exterior can be
shaped into a bagel shape or can be sliced into bite-sized bits
which can be further processed. Coextrusion is well know in
the bakery product art. For example, U.S. Patent No. 4,251,201
to Krysiak illustrates an apparatus for the preparation of a
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filled pretzel. Such filled shapes are also within the
contemplation of the invention. Further, U.S. Patent No.
4,882,185 to Hayashi, a vertical tubular extrusion of bread
dough crust material and jam or cream core material is cut and
formed into two-layered balls without exposure of the core
material. Other methods of production of filled dough products
are described in U.S. Patent Nos. 4,794,009 and 4,882,185.
The preferred form of the filled bagel dough product of
the present invention, shown in Fig. 1, may be made by hand or
may be made in an automated fashion, using suitable machinery,
such as shown in Fig. 8.
As shown in Fig. 1, the filled bagel dough product 10 is
.platelet shaped, possibly having a shallow recess 12 inside the
edges. The finished bagel product 10 is a steamed and browned
bagel dough product having an outer crust 20 and an inner crumb
16 which surrounds a disk shape of cream cheese 22.
The invention also pertains to ball shaped bagels, and to
products using ball shaped bagels as intermediate shapes in the
forming of the final products. As shown in Fig. 2a, after the
bagel dough is mixed and kneaded to develop the gluten, it is
shaped into a cup 11, open on one end 14, exposing a hollow 18.
As illustrated in Fig. 2b, a scoop of cream cheese 22,
such as PHILADELPHIA BRAND (TM) at about 4-16 C is inserted
into the hollow 18 through the open end 14. The open end 14 is
then closed to hermetically seal the cream cheese 22 within the
dough ball 11 as shown in Fig. 3. The round sealed ball 11 may
be about the size of a nickel prior to proofing. Such a
starting product will form a food product approximately the
size of a golf ball following proofing and steaming. The size
of the food product may vary depending upon intended use. In
one form, the final food product may be the size of popcorn,
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and may be consumed in a single bite. In the case that the
food product is the size of a golf ball, two or more bites may
be sufficient to ingest the food product.
In the case of platelet shaped food products as discussed
below, the product may also be rather large, such as 1-2 Kg.,
in which case a single food product may serve as a meal, and
may be sliced in the manner of a pizza prior to consumption.
The dough ball 11 as shown in Fig. 3 may then be subject
to a further forming step. It may be flattened to form a
platelet as shown in Fig. 1.
The process for forming the shaped bagel products
according to the invention may be as varied as the products
themselves- The products may be in any of a variety of shapes
and sizes. The product may be elongated, circular, diamond
shaped, hexagonal, or even in the shape of a pretzel. The
product may be anywhere from about 5 gm. to about 1 Kg., and
from about 1 cm in diameter to about 20 cm in diameter for a
single serving size, or larger for a multi-serving "pizza" type
product.
Proofing
The filled bagel product is then placed to proof within a
warm cabinet or unheated oven for 25-90 minutes, preferably 45-
60 minutes at approximately 27-50 C, preferably 32-45 C, which
permits the yeast to raise the dough.
Chilling
Subsequent to proofing, the product may be chilled before
steaming. Chilling is not necessary, particularly when using
low water content cream cheese which has been discovered to he
thermally stable, but chilling provides the cream cheese with a
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cool internal temperature which helps protects the cream cheese
during steaming, i.e., the chilling step should cool the
internal cream cheese enough to prevent denaturalization of the
cream during steaming, while effectively pasteurizing the cream
cheese and giving the cream cheese freezable characteristics as
discussed above.
The product 10 is chilled until the cream cheese 22 is
about 4-10 C. This step prevents the cream cheese 22 from
becoming denaturalized by the heat of the steaming process,
thus, preserving texture and taste.
Steaming/Boiling
The filled, shaped, proofed and chilled bagel dough
product may be steamed for approximately 3-10 minutes,
preferably about 5 minutes, or boiled for a few minutes, in a
cooking step to provide a wet crust.
As shown in Fig. 6, the product 10 is placed in a steamer
preferably for about 5 minutes to enable the hot steam 26 to
set the yeast of the crust 20 sufficiently to skin the outside
crust 20. The cream cheese 22 contributes to this step as it
provides steam within the bagel shell which causes the inner
surface of the bagel product 10 to form a skin 17. During this
steaming step the product 10 may be supported by a hollow mold,
preferably of a porous material, to maintain its shape.
The step of steaming the cheese-filled dough ball acts
chemically to modify the cream cheese and enable the cheese to
be frozen, together with the bagel shell, so that the texture
of the cheese, upon reheating, is the same as if it had never
been frozen. Thus, not only does the process of the invention
provide a novel bakery product that provides both bagel and
cream cheese in a conveniently packaged, prepared combination,
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but it enables lengthening of the cream cheese shelf-life over
what would normally be available for separately sold bagels and
cream cheese.
Chilling
Prior to placing in an oven, the product is preferably,
but not necessarily, slightly chilled. Chilling the product
after the outside had been set by steaming cools the cream
cheese filling enough to prevent denaturalization of the cream
during baking, while effectively pasteurizing the cream cheese
and giving the cream cheese freezable characteristics as
discussed above. The product 10 is chilled until the cream
cheese 22 is about 4-10 C. This step prevents the cream cheese
22 from becoming denatured by the heat of the baking process,
thus, keeping its texture and taste.
However, in the case of using a heat stable cream cheese,
this chilling step prior to baking or frying is usually not
necessary.
Egg wash
The product 10 may be glazed with egg wash prior to the
baking step and may be filled with other products, such as
poppy seeds, onion, etc., to enhance the flavor and to
accommodate the tastes and specific desires of individual
consumers.
Toppings
At any time subsequent to proofing, toppings such as
cheese, tomatoes, spinach, etc. may be applied to the top of
the bagel dough product, particularly the platelet shaped
product. Topping prior to baking results in the topping being
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more firmly adhered to the bagel product, which facilitates
handling, transporting, packaging, and consumption.
Impinger Conveyor Oven
The steamed and optionally chilled product may next be
placed in an oven for approximately 1-10 minutes, preferably
about 2 minutes, of browning (depending upon temperature, type
oven, and size of filled product).
As shown in Fig. 7, the product 10 is browned through
applied heat 28 in an impinger conveyor oven (similar to a
commercial pizza oven) for approximately 2 minutes.
The yeast is most likely fully deactivated prior to the
browning step, but any remaining active yeast may continue to
ferment within the crumb 16 for a short period to reduce the
size of gas cells in the annular interior of the baked product
10. The finished dough texture becomes compacted, since the
crusts 16, 17 have already been set during the steaming step.
It is yet a further surprising discovery that a filled
bagel product prepared in accordance with the present invention
may be baked for an extended period of time to produce a
product with a low moisture content, providing a non-
traditional bagel dough product which can be stored for long
periods without freezing or refrigeration. This dried product
is an ideal snack food.
Frying
Another option is to take the filled bagel product and,
instead of baking in an oven, frying in a conventional manner
and then dipping the product in sugar to make a confectionery
type of bagel product or coating with a seasoning to serve as a
snack food. The cream cheese may either be encased completely
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in dough, or, in the case of using a heat stable cream cheese,
the cream cheese may be partially exposed during the steaming
and baking or frying steps. A product made by simultaneously
frying both the exposed bread dough and exposed cream cheese is
completely unique.
Blast Freezer
The product 10 may be frozen at any time after proofing
and steaming or boiling. For home consumption, for the
convenience of the consumer, the dough preferably frozen after
the partial or complete browning step. For retail outlets such
as fast food establishments in the business of serving fried
foods, the proofed set product is preferably frozen immediately
after setting. The product may be stored in a freezer for up
to one year without deterioration, or up to one month in a
refrigerator without deterioration.
The inventive process produces freezable cream cheese 22
which ordinarily would curdle if frozen, or from which liquids
would separate from solids during thawing. The steaming step,
as shown in Fig. 7, acts chemically to enable the cream cheese
22 to be frozen, together with the bagel shell. Further, upon
reheating within the bagel shell, the cream cheese 22 is
restored to its original texture and flavor. Thus, the product
not only provides a freezable, cream cheese 22 filled bagel
product which, upon reheating, is extremely tasty and provides
the same enjoyment as conventional heated bagels which are cut
open and filled with cream cheese, the product 10 also allows
the lengthening of the shelf-life of the cream cheese 22
through allowing it to be frozen. The one year period of
storage far exceeds the storage capability of separately sold
conventional bagels and cream cheese.
CA 02535084 1997-06-09
Packaainv
Any conventional packaging process may be used.
Consumption
The resulting product is a cream cheese-filled or bearing
bagel dough product which can be fried or defrosted or heated
to provide enjoyment of the distinctive bagel and cream cheese
taste, with no requirement for cutting or spreading the cheese.
The process of the invention enables the steamed product to be
frozen, including the cream cheese, for extended periods with
no deterioration in quality.
The proofed, steamed product may be sold to consumers in a
frozen state, and may be thawed, micro-waved or, preferably,
fried, baked or otherwise browned by the consumer prior to
consumption. The product need not be thawed prior to baking,
and may be microwaved or baked while still frozen. The thawed
or frozen product is placed in a hot oven for approximately 1-
10, preferably about 2 minutes, of browning (the time varying
according to the mass of the individual products). During
browning the steam given off by the filling steams and forms a
skin on the inside of the shell. The resulting product is a
cream cheese-filled bagel dough product which provides
enjoyment of the distinctive bagel and cream cheese taste, with
no requirement for cutting or spreading the cheese.
In an alternative embodiment of the invention, the product
may be proofed and frozen prior to steaming, and may be steamed
subsequent to prolonged storage.
Further, the product may even be grilled in much the same
way that a grilled cheese sandwich is prepared. Such a product
is crunchy outside, warm and soft inside, low-fat, and can be
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sold directly to the consumer in much the same way that slices
of pizza are currently being sold.
In yet a further embodiment, the filled balls or other
shapes may be baked to the point that the bagel shell and cream
cheese are dehydrated, forming a dry product which may be
stored without requiring freezing. This dried product has a
crunchy mouth-feel and can compete with potato chips, nachos,
etc.
The product may have been baked or browned prior to being
frozen and sold to the consumer, or may have been frozen
without baking or with only partial baking.
In the case that the product is frozen without having been
baked, the frozen or thawed composite is placed in a heated
oven by the consumer, and during baking the steam given off by
the filling steams and forms a skin on the inside of the shell.
In the case that the product is browned or partially baked
prior to freezing and selling to the consumer, the filling in
the filled bagel product gives of steam during the baking
process, which forms a skin in the inside wall of the bagel
dough shell. This skin allows for cold storage of the
composite, and for secondary baking by the consumer to further
form a crust on the outside of the shell.
Thus, not only does the process provide a novel bakery
product that provides both bagel and cream cheese in a
conveniently packaged, prepared combination, but it enables
lengthening of the cream cheese shelf-life over what would
normally be available for separately sold bagels and cream
cheese.
Variations
The filled dough product, in addition to being filled with
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cream cheese, may also be f illed with other traditional bagel
topping, such as onions, poppy seeds, or lox. The surface may
be shined or glazed, if desired, with an egg or other wash.
Lamination Process
The invention further includes a process which can be used
to produce a platelet shaped filled bagel dough product, and
preferably a relatively large (half pound) platelet shaped
filled bagel dough product.
In accordance with this process, as shown in Fig. 8, a
sheet of bagel dough 80 is conveyed along conveyor belt 81 in
the direction from left to right as shown in Fig. 8. A
quantity of cream cheese or other filler is deposited from
reservoir 82 through outlet 83 onto the lower sheet of bagel
dough 80, preferably in the shape of circular paddies about 0.5
cm high and 10 cm in diameter. These paddies may be formed by
any technique, such as wire cutting of a solidified elongate
tubular 10 cm diameter cream cheese feed. As the dough
advances further to the right a top sheet or layer of bagel
dough 85 is conveyed by conveyor belt 86 and deposited over the
lower sheet of bagel dough 80 and filler 84. A drum shaped
cookie-cutter type cutting device 87 is used to cut around the
perimeter of the filling, and at the same time to laminate the
upper and lower sheets of bagel material to each other at the
circumferential area of contact. The material around the cut
out area is removed, and the cut out laminated products are
further processed as discussed above. As the relatively planar
shape proofs, it tends to grow upwardly rather than outwardly,
so that a 12 cm diameter dough product will rise while proofing
but will remain close to 12 cm in diameter.
The advantage of the lamination technique is the ease of
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forming products of any desired shape, such as squares,
hexagons, or decorative ornamental shapes.
The end product for consumption is an approximately 12 cm
in diameter, approximately 0.25 Kg. novel food item which has
all the desirable characteristics described above, and permits
toppings to be easily applied and retained to the upper
surface, and which further can serve as a snack or meal for one
or more people.
In order to permanently adhere the toppings to the upper
surface, it is possible to add a quick baking or melting step.
Although the filled bread product was described herein
with great detail with respect to an embodiment comprising
cream cheese filled in a bagel shell, it will be readily
apparent that the combination is capable of use in a number of
other applications. Although this invention has been described
in its preferred form with a certain of particularity with
respect to a cream cheese filled bagel dough product, it is
understood that the present-disclosure of the preferred form
has been made only by way of example and that numerous changes
in the details of structures and the composition of the
combination may be resorted to without departing from the
spirit and scope of the invention.
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