Process for preparing a food product having a food content and a dough for enveloping the food content

• US 4,814,194 A
• Filed: 02/03/1988
• Issued: 03/21/1989
• Est. Priority Date: 03/10/1986
• Status: Expired due to Fees

• Current Assignee: Taiyo Fishery Company Limited (Maruha Nichiro Corporation)
• Original Assignee: Taiyo Fishery Company Limited (Maruha Nichiro Corporation)
• Inventors: Itou, Noriko
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US07/153,528
• Time in Patent Office: 412 Days
• Field of Search: 426/138, 426/139, 426/140, 426/549, 426/94, 426/95
• US Class Current: 426/549
• CPC Class Codes: A21D 13/31 filled before baking
• CPC Class Codes: A21D 2/34 Animal material

Abstract

A process for preparing a dough for enveloping food by mixing ground fish meat together with cereal flour powder and/or starch as well as oils and fats, and kneading the mixture to obtain a dough.

Claims

1. A process for preparing a food product, comprising:

mixing 1-30% by weight of ground fish meat, 10-60% by weight of at least one of cereal flour and starch, and 20-70% by weight of oil materials,

kneading the mixture and forming a dough for edible containers, and

enveloping a food content by the dough, when the food content is enveloped, forming no cracks due to elasticity and extensibility of the dough.

2. A process according to claim 1, further comprising adding, while mixing, at least one of baking powder, yeast powder, table powder, table salt, sweetener, milk, spice and seasoning.

3. A process according to claim 2, wherein the oil materials are oils and fats.

4. A process according to claim 3, wherein the ground fish meat is at least one of ground white fish meat and ground lean fish meat.

5. A process according to claim 1, further comprising cooking the dough with the food content, whereby the dough inflates moderately.

6. A process according to claim 1, further comprising freezing the dough with the food content, and defrosting and cooking the dough with the food content when served, whereby the appearance and taste of the dough with the food content after defrosting and cooking are substantially the same as those without freezing.

7. A process according to claim 1, wherein the food materials to be enveloped by the dough are gratin, doria, pilaf, meat sauce and cream croquette.