Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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FILLED BAGEL PRODUCT AND METHOD
The present: inventu:.on 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 i:or cutt~.ng or spreading cheese. The product
may be frozen either prior to or after setting by steaming or
x7oiling. The product is baked or fried prior to eating. The
invention further relate:; t:o methods for the production of the
frilled 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 worlted 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 ba:l_ls 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
~>ressing the end:a together .
An importar.'~ step i1i the traditional bagel making process
i.s boiling the yE~ast dough in water s.n order to close the pores
c>f the dough to form a s'4~i.n. Boiling is fiallowed 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 topp~.ng, such as cream cheese, on the cut
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surfaces. Bagels are characteristically cut open by slicing
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 unions, 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 dougr:~ shell.
U.S. Patent 5,236,76;4 entitled "Fi.lled 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 praduct is disclosed as being in the shape of a
:ball. A ball-shaped product has inherent limitations, both in
the cooking progress and in the consumption process. A bagel
dough ball product, whi=I_e having advantages of being compact,
relatively stab7.e at roam temperature, and easy to handle, is
necessarily limited in ~i~ze, since a cream cheese filled bagel
ball, if too 1<~rge, cavr not be easily eaten by a consumer.
Further, a sphere has a minimal outer surface area and a dome
shaped upper surface ar;~a.. These two factors make it rather
difficult to provide top::~ings 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 naodif:y the shape, and discovered that
there are signi:Eicant pz-o:blems 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 ~x 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 r:~eed for a filled bagel dough product
which represents an improvement over the bagel ball. There is
also a need fcr methods for the production of such improved
products.
The present i.ri~,re:ni= i..~:::1~ SErE-k:~ ' c pr_o~r~.de a scream chee:>e-
filled bagel c:lough pr~.;-duct which provides enjoyment of the
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distinctive bage l and cream cheese taste, with no requirement
for cutting or' spreadi:r_c~ th.e cheese. the invention further
seeks to provide a creaw cheese-filled bagel dough
product which can be motored for long periods of time in a
freezer.
The invention furt=~:.er seeks to provide a
bagel dough product which has the shape and feel of a
conventional toroidal ~:~agel,, yet which is provided with a cream
cheese filling.
The invention furt:.her seeks tc~ provide a
bagel product in a shape which has advantages over a. bagel
ball.
The invention furt'mer seeks to provide a novel
product which c~omprises~ cream cheese, wherein the cream cheese
is partially exposed :prior to setting as well as prior to
baking or frying, where-in the set product is easily stored an
transported, and wherein the set product can be readily baked
or fried to provide a distinct ~>arty food, snack food, or
breakfast food enjoyment. Further, the food product is
compatible wits, a wide ~sariety of seasonings and flavorings,
and can be adapted to t: he local taste, e.g., hot Cajun style,
herbal California style, :lox New York style, etc.
Despite th~~ apparent technical contradictions between the
bagel preparation pror.~ess and the cream cheese handling
requirements, the present inventor discovered that a filled
bagel dough product ca.~a 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) , ~:>roofing the shaped product, optionally
~~hilling the proofed, shaped product to reduce the filler core
v~emperature, and then ~;:L) , st:earning or boiling the product,
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i=reezing the product fo:fc~ long term storage, and ' subsequently
baking or frying or otherwise browning to form an appetizing
must; 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 pa3:~t of the cream cheese may be exposed
even during tine setta..n!y and browning (baking or frying)
processes.
According to one as~:ect of the present invention there
is provided a ~~rocess f:»:~ mak;~.ng a filled bagel dough
product, comprising the ~~teps of:
(a) mixing and k~.eadiYig flcrar, salt, yeast and water
to form a yeast ba.gc~l dough;
(b) forming a prc:~dact compri::ing a fil:Ling material
and yeast dough;
(c) proo:Eing the product to active said yeast to raise
said doug'.z throug:~. fermentation;
(d) chilling sai.:~ proofed product to cool said filler;
(e) steaming or i::>ciiing tlne chilled product of step (d)
to form a steamed product; and
( f ) baking or frwiri.ng steamed product in an oven.
According to a fu:uther aspect of t:he present invention
there is provided a pruc:ess for making a filled bagel dough
product; comprising the steps of:
(a) mixing and kne<~ding flour, water, salt and yeast
to form ~c yeast ba<~el dough;
(b) mea:~uring ar~_ amount of= a. filler material;
(c) forrning a filled bagel- dough shell by completely
enclosing said annownt of f_ill.er material within a shell
of bagel'dough produced in step (a), said bagel dough
shell having an c::~,:cter surface and an inner surface;
(d) pressing aga~.inst said ffilled bagel dough shell to
deform the shell ir_to a platelet shape, with said
filler material :::l.~placed radially outward without.
rupture of said :~hel 1. ;
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(e) proofing thE:~ product of step (d) to activate said
yeast to raise sc:~id bagel dough through fermentation;
(f) chilling thc::~ product of step (e) ;
(g) boiling the chilled product of step (f); and
(h) browning tha:~ boiled product of step (g) .
According to anot:.her aspect of the present invention
there is provided a p~~ocess for_ forming a cream cheese and
dough product., said p::~ocess compr_Lsing
(a) selecting a high-fat, heat-stable cream cheese;
(b) preparing a raw dough selected from the group
consisting of ba<::lel dough, pizza. dough, and bread
dough;
(c) forming a pa:-cduct by at least partially
surrounding a sta:-and of high-~-fat, heat-stable cream
cheese with said raw dough, wherein said product, an
area of said cre~:am cheese is exposed corresponding at
least to the cro~::~s-sectional area of said strand of
cream cheese;
(d) proofing those product of step (c) ;
(e) steaming thfe product to set the dough; and
( f ) baking the ~:~raduct .
According to a s;~il.l further aspect of t:he present
invention there is pr~::>v~l..ded a process for forming a cream
cheese and bagel doug:n c>r pizza dough product., said process
comprising:
(a) forming a product comprising a cyl-.:~nder of bagel,
pizza, or bread c:~ough circumscribing a strand of h.igh-
fat, heat-stable cream cheese, wherein in said product
an area of said ::ream cheese is exposed corresponding
at least to the crass-sectional area of said stand of
cream cheese;
(b) proof ing tht~ product ;
(c) steaming th~~ proof:ed product of step (b) to ~~et
the dough;
(d) freezing the product; and
(e) baking the ~:~roduct .
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According to anol:~her aspect of the present invention
there is provided a cc:mtinuous process for farming a cream
cheese and bagel dougl-~ or pizza dough product:, said
continuous process counprising:
(a) forming a cc.>ntinuous strip of dough;
(b) depositing t::~ continuous strand of high-fat, heat-
stable cream chee:~se on top of said continuous strip of
dough;
(c) rolling saic:~ continuous strip of dough around said
cream cheese to form a continuous filled dough tube
product;
(d) separating ~:~a.i.d dough into segments and proofing,
in order, such t?:ia.t in each segment, an area of cream
cheese is exposec:~ corresponding at least: to the cross-
sectional area ot: said strand of cream cheese;
(e) steaming thc~ product of step (d) to set said
dough; and
( f ) baking the product .
According to a fa.zrt:her aspect of the present invention
there is provided a p:rc~c:ess for forming a cream cheese and
dough product compris i_ro~
(a) forming inne r and outer longitudinally-extending
extrusion candui~:.s;;
(b) extruding a ruigh-fat, heat-stable cream cheese
through the innez~ of said extrusion conduits and
extruding a dough through the auger of said extrusion
conduits to form a continuous ext.rudate comprising a
cream cheese f ii red dough shell. ;
(c) separating true extrudate into segments such that
in each segment :gin area of cream cheese is exposed
corresponding at :i.east to the crass-sectional area of
said extruded cr_=~~rn cheese, and proofing the extrudate,
said separating ~:~nd proofing occurring in any order;
(d) steaming the' product of step (c) ; and
(e) baking the ~_.axvoduct: of step d) .
Accordir..g to yet another aspect of the present
invention there is provided a process for forming a cream
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cheese and doL.gh produc~t~, said process comprising:
(a) forming a product comprising a ring of dough
circumscribing a ;~t:rand of heat-- stable, high-fat cream
cheese, ~;uch that an area of cream cheese is exposed
corresponding at Least to the cross-sectional area of
said strand of cream cheese measured in the plane of
said rind, said p:rodurt having a maximum weight of 1
ounce;
(b) proc>fing the product of step a);
(c) steaming the product of_ step (b) to set the dough;
(d) washing at least part of the surface of the
product of step (c) with egg wash and coating the
washed surface wish a particulate material; and
(e) baking the product.
In the case of fe:rrrring the toroidal bagel product, the
filled shape c:an be produced by any suitable technique such
as co-extrusion, formi:ug by hand, or by laminating an upper
hemispherical bagel shel:L to a cream cheese f_.illed lower
hemispherical bagel sh~~~L:1.
In the c~~se of fcrrning a platelet shaped product, t:he
filled shape c:an be produced by any su:itable technique :such
as forming a filled bal:L or other shape and compressing the
shape, prefer~ibly 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 1<~:yer is superposed and laminated to
the lower bagel shell 1<~yer to seal cream cheese between the
upper and lower layer., and :if necessary, cutting or
trimming the f=filled product to any desired pattern or shape.
The step of setti.nc~ prior t:o cooking forms an external
and an interrral skin, sets the yeast, ;end forms a wet crust.
That is, as the cheese inside the product gets hot it gives
off steam which steam. 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 prc>duct which can be incorporated .in a bagel dough
and which gives of f suf ficient 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 tc:~rm "cream cheese" is used in the
specification, lout it a.s understood that substitutes such as
tofu, artificial ar im:it:atiorx cream cheese, marmalade, egg,
etc. may be used togetx-ier with or in place of natural cream
cheese.
The cream cheese most preferably used in the present
invention is a :~ubstantia:lly pure , high f at , heat stable ( i . a . ,
low water content) cream cheese.. For example, Philadelphia
Free Cream Chee:~e having 30 calories per 1 oz serving, of which
0 calories is from fat,. is not a high fat heat stable cream
cheese . Philade:Lphia Lic;ht 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 :L oz serving, of which 90 calories is
from fat, is a high fat heat stable cream cheese.
The cream ~~heese according t.o the present invention may be
in admixture with other ingredients which do not materially
alter the above characrteristics of the cream cheese. For
example, the cream chee:>e rnay be intimately mixed with heat
stable ingrediE:nts 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 f lour, 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 4% 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.
Steamina/Boilina
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.
Chi 11 i.nQ
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.
EQa 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.
Tonpings
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.
Impinaer Convenor 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.
FryinQ
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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CA 02259211 2003-04-23
in dough, or, in the case of using a heat stable cream cheese-,
the cream chee~;e may beA 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 daugh 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 ~;~x~oduct is preferably frozen immediately
after setting. The prc~dwct may be stored in a freezer for up
to one year w~_thout deyterioration, or up to one month. in a
refrigerator without det::erioration.
The inventive proc~e~ss produces freezable cream cheese 22
which ordinarily would curdle if frazen, or from which liquids
would separate from solids during thawing. The steaming step,
as shown in Fig. 7, act:> chemically to enable the cream cheese
22 to be frozen, togeth.e:r with the bagel shell. Further, upon
reheating within the bagel shell, the cream cheese 22 is
restored to its origina.:L texture and flavor. Thus, the. product
not only provides a freezable, cream cheese 22 filled bagel
product which, upon rehe;ating, 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 tr:~e shelf-life of the cream cheese 22
through allowing it tc:~ be frozen. The one year period of
storage far exceeds thaw storage capability of separately sold
conventional bagels and cream cheese.
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PackaQincr
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 filled 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.
Now that the invention has been described,
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