The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Nov. 26, 2013
Filed:
Feb. 19, 2003
Victor Huang, Brooklyn Center, MN (US);
Jalayne Martin, Roseville, MN (US);
Jeffrey Enz, Minneapolis, MN (US);
Jean Louis Weber, Plymouth, NH (US);
Lisa Kopas-lane, Excelsior, MN (US);
Victor Huang, Brooklyn Center, MN (US);
Jalayne Martin, Roseville, MN (US);
Jeffrey Enz, Minneapolis, MN (US);
Jean Louis Weber, Plymouth, NH (US);
Lisa Kopas-Lane, Excelsior, MN (US);
General Mills, Inc., Minneapolis, MN (US);
Abstract
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G' value of at least about 4,000 pascals, and a 80° C. G′ of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.