MX2008003529A - Frozen filled yeast-leavened bread product and a method for making the product - Google Patents

Abstract

A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough;shaping the filled, unrisen yeast-bread dough into a consistent flattened shape;proofing, baking, cooling, enrobing, grilling and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.

Description

PRODUCT OF FERMENTED BREAD WITH YEAST, FILLED AND FROZEN AND METHOD OF ELABORATION OF THE SAME Background of the Invention During the last decade, a dramatic change in consumer food patterns has been observed. Longer working hours, changing family structures and the search for a healthier lifestyle are all factors that have influenced food buying decisions. As a result, consumers typically look for foods that have a fresh taste, that require a minimum preparation time, also, that can be heated or cooked in a microwave oven, in addition, that are conveniently packaged and / or can be carried in the hand. The use of cooking is a food process that is well known to food manufacturers as a preparation vehicle for foods that meet the aforementioned characteristics. For example, the baking industry, which usually manufactures cup-shaped baked cookies, cookies, and bars, has experienced phenomenal growth since consumers now incorporate these cooked foods during their meal needs. In fact, the snack food industry, which gave birth to the baking industry, is thriving because of sales of foods that taste fresh and are packaged conveniently and can be carried in the hand. One area of the baking industry that will still be fully developed is the creation of high-quality products of leaven, portable bread that can be carried by hand, such as pizzas, sandwiches or any bread-type product. with a finishing and / or filling that can be carried in the hand. The lack of high quality products in this area is partly due to the fact that the manufacture of yeast-leavened bread products that can be carried in the hand is usually challenging due to a number of variables. For example, fermented bread products with yeast undergo fermentation by yeast, which is a fermentation process that is a function of factors such as viability, temperature, pH, starch concentration and / or humidity of the yeast. Therefore, the control of each of these factors is difficult, since the quality of the product varies frequently from one day to the next day. In addition, the incorporation of fillings, such as tomato sauces, cheese sauces, peanut butter, fruit jam (preserves), jellies or creams in yeast-leavened bread products, is also a challenge because the filling could escaping or leaving the interior of the yeast fermented bread product, and therefore, could destroy all of the organoleptic qualities of the yeast fermented bread product. The inconsistency of the texture properties within the bread portion is another obstacle that food manufacturers must overcome, especially if the application of heat is required, particularly the heat of a microwave oven to complete the Preparation of the yeast fermented bread product. Another challenge is the manufacture of a high-quality food product that has a tactile perception of freshness and make at home, which appeals to the palates of consumers. In the past, food manufacturers have incorporated non-fermented pasta or dough products into pasta or dough-based food products, and have avoided yeast-leavened bread products. Clearly, there is a need in the baking industry to manufacture portable, leavening fermented bread products that can be carried in the hand and that meet the growing consumer demand.

SUMMARY OF THE INVENTION The present invention includes a method for the manufacture or processing of a yeast, stuffed and frozen fermented bread product, such as a stuffed and frozen panini (the panini is a very thin type of Italian bread that is made with pizza dough) by the step of co-extruding a non-inflated dough of yeast bread and filling through an extruder which is capable at least of enclosing the filling with the uninflated dough of yeast bread to form a dough not inflated bread with yeast and stuffed; furthermore, the configuration step of the uninflated mass of leaven and stuffed bread eliminates the exit or escape of the filling; and finally, it comprises the confirmation steps (ie, the step that causes the dough to inflate due to the addition of yeast), cooking, cooling, garnishing, roasting and freezing of the bread dough filled with yeast to form a product of fermented bread with yeast stuffing, cooked and frozen. The present invention further includes the step of extruding the uninflated yeast bread dough through a single configuration of a double nozzle with an obturator adjustment that substantially eliminates all the escape of the filling from the fermented bread product with yeast, stuffing and frozen. The configuration of the nozzle in relation to a conveyor belt allows the bread filling product to be configured in a flattened round shape. The additional flattening is achieved by passing the bread filling product between two converging conveyor belts. In a preferred embodiment of the present invention, a bread dough and a filling are coextruded through an extruder and the coextruded bread dough and filling are compressed into discrete units in order to form a filled and closed bread dough without no substantial leakage from the filling of the bread dough. The stuffed bread dough is confirmed (inflated), in addition, it is cooked, cooled and decorated with an oil component in order to form a yeast bread product and filling with an extended shelf life both inside and outside. Prior to the freezing and packaging processes, the filled bread product could be marked with the footprint of the grill that provides the bread product with the appearance of having been cooked on a grill.

Brief Description of the Figures Figure 1 is a schematic view of a process of making a fermented bread product with filled and frozen yeast according to the present invention. Figure 2 is a side view of the extrusion and forming apparatus. Figure 3 is a view of the toasting apparatus.

Detailed Description of the Preferred Modes In general, the present invention relates to a yeast, stuffed and frozen fermented bread product, such as a stuffed panini and to a method of making this yeast fermented bread product. The present invention also relates to a method of extruding a non-inflated dough of leaven and stuffed bread. A process for making a fermented bread product with filled and frozen yeast, which will be described with reference to a filled and frozen panini 38 for this embodiment, is represented, generally, at 10 in Figure 1. In the process 10, a non-inflated dough of leaven bread 12, hereinafter referred to as an uninflated dough 12, together with a filling 14 are fed into an extruder. At 16, the extruder co-extrudes the uninflated mass 12 and the filling 14, enclosing the filling 14 within the non-inflated mass 12, so that all the substantial leakage of the filling 14 is eliminated. The unfilled inflated mass 18, which will be referred to as a filled panini 18 for this embodiment, is transferred from the extruder 16 to at least one set of rollers that are capable of forming the filled panini 18 into a round shape flattened by 20. The shaped filled panini 22 is transferred from the rollers towards a confirmation (inflated) apparatus at 24 which allows the yeast inside the non-inflated dough to sponge the shaped filled panini 22. Next, the confirmation filled panini 26 is transferred from the confirmation apparatus to a cooking appliance in the oven. 28 that performs the cooking process of the panini filled with confirmation 26 and then transforms the dough into a bread. Then, the filled and cooked panini 30 is cooled in a cooling apparatus in 31. After the cooling process in 31, the filled and cooled panini 33 is transferred from the cooling apparatus to an ornamentation apparatus in 32 which places the cover or adornment in the panini stuffed and cooled 30 with an oil or similar ingredient. The stuffed and garnished panini 34 is then transferred to a roasting apparatus at 35. The stuffed and roasted panini 37 is then transferred to a freezing apparatus at 36 to reduce the temperature of the stuffed, garnished and toasted panini 37. Then, the panini Filling and freezing 38 is discharged from the freezing apparatus. At this time, the stuffed and frozen panini 38 could be sent to the packaging process at 40 to be wrapped. It has been found that the preparation of a filled and frozen yeast leavened bread product in accordance with the present invention results in a fully enclosed high quality yeast fermented bread product, such as a stuffed panini sandwich that has no substantial leakage and It has a long and extended shelf life both inside and outside. In addition, the yeast fermented bread product of the present invention is portable and capable of withstanding the heat of the microwave oven when the heat of the microwave oven is used to prepare the product for consumption. In fact, the yeast-leavened bread products of the present invention do not undergo negative changes in their texture, such as bread hardening and / or filling portion when heat from the microwave oven is applied. The flattened form of the panini has several advantages such as: faster cooking and cooling times that result in a better quality food, a more complete reheating process of the food product when it is cooked or heated in the microwave oven and better structural stability which allows juice fillings to be used (such as fruit or with a higher sauce content). Uninflated dough 12 could include one or more flour component (s), one or more component (s) of liquid, one or more component (s) of yeast, one or more component (s) of fat and one or more optional additives. The components of the non-inflated mass 12 could be supplied as individual components, or could be provided in various mixtures prepared from two or more components that are combined, substantially, to form the un-inflated mass 12. Generally, before the extrusion process, the concentration of the flour component (s) in the non-inflated mass 12 is at least about 60 percent by weight, based on the total weight of the uninflated mass 12; the concentration of the liquid component (s) in the non-inflated mass 12 is at least about 30 percent by weight, based on the total weight of the uninflated mass 12; the concentration of the yeast component (s) is at least about 1.7 percent by weight and more preferably at least about 1.9 percent by weight, based on the total weight of the uninflated mass 12; the concentration of the fat component (s) in the uninflated mass 12 is at least 3 percent by weight, based on the total weight of the uninflated mass 12; and the concentration of the optional additives could fluctuate from about 3.0 to 5.0 percent by weight, based on the total weight of the uninflated mass 12. An example of the fluctuations of the component concentration for a preferred formulation of the uninflated mass 12 is presented in Table 1 below: TABLE 1 * based on the total weight of the uninflated mass 12. In general, any conventional mixing and kneading apparatus (not shown), such as the Shaffer Model 302.1 horizontal bar mixer available from Horizon Equipment in St. Paul Minn., Which is suitable for the homogeneous mixing and kneading of the flour component (s), the liquid component (s), the yeast component (s), the grease component (s) and the optional additives, such as a dough conditioner, could be used to configure the non-inflated dough 12 and subsequently, to transfer the un-inflated dough 12 to a hopper at 11. Preferably, the un-inflated dough 12 is mixed and kneaded for a sufficient time that originate a homogeneous mass. If the uninflated mass 12 was mixed and kneaded too long, it would have a gummy or sticky consistency. A tool that determines if the uninflated mass 12 has been properly prepared in an amp meter, in a dough mixer, such as the amp meter, in a Moline spiral mixer. The amp meter, could be used to observe if a generally consistent pro is being prepared from batch to batch. A mixing and kneading guidance time of approximately two minutes at a low speed could be used, followed approximately for 7:15 minutes at a rapid speed. The time of mixing and kneading for the development of the dough could vary based on the initial concentration of water in each of the ingredients. For example, the variation in the storage environment for the different ingredients could change the moisture content of those ingredients. Preferably, the final temperature of the dough is approximately 22.22 to 25.56 ° C (72 to 78 ° F). The temperature of the liquid component could be adjusted to compensate for variations in the temperature of the flour component to reach the desired final temperature. The flour component included as part of the non-inflated dough 12 could comprise a variety of different flours. Preferably, the flour component (s) is derived from flours capable of supporting fermentation with the yeast, in addition, they support the filling 14 and also support the expansion of the filled and cooked panini leaving the cooking appliance. Some examples of suitable flours that could be incorporated into the non-inflated dough 12 include wheat flour, gluten flour, potato flour, decoupled flour, rye flour, buckwheat flour, wheat and rye hybrid cereal flour, flour of rice, amaranth flour, whole wheat flour, bread flour, all-purpose flour, pasta flour, cake flour, instant flour, soybean meal, cornstarch, cornmeal, or any combination of any of these. The flour component could be supplied as an individual flour or through individual flours or through several preparations of two or more flours. Preferably, wheat flour, such as wheat flour manufactured by Pillsbury, is used for the practice of the present invention. The liquid component included as part of the uninflated mass 12 is, generally, liquid water. The liquid water is added to the flour component (s), the yeast component (s), the fat component (s) and the optional additives to form the uninflated mass 12. The amount of liquid water added is a function of the initial concentration of the water in the yeast component (s), also, of the process feed rate of the non-inflated mass 12 through the extruder 16 and of the desired characteristics of the final pro of the uninflated mass 12. Preferably, the concentration of water in the uninflated mass 12 ranges from about 26 to 34 percent by weight, based on the total weight of the uninflated mass 12. More preferably, the concentration of water added to the non-inflated mass 12 fluctuates approximately 30 to 31 percent by weight, based on the total weight of the uninflated mass 12. The moisture content of the uninflated mass 12 affects the taste of the final pro and the functionality of the uninflated mass 12.

The yeast component included as part of the non-inflated dough 12 could comprise compressed yeast, active dry yeast, instant dry instant quick-dry active yeast, liquid yeast, or an initiator, or any combination thereof. As used herein, an initiator is a mixture of any liquid, yeast, sugar and flour to form a thin pastry mix or mixture containing yeast that is at least capable of supporting fermentation of the yeast for a period of time before of incorporation into a mass. Generally, when dry yeast, such as compressed yeast, active dry yeast or active instant dry instant yeast, is included as part of the non-inflated dough 12, the dry yeast is rehydrated in water and so Subsequently, it is added to the flour component (s), the liquid component (s), the fat component (s) and the optional additives. Preferably, the 'Red Star' Compressed Yeast Crumbs or the 'Red Star' Yeast Crumbs are the yeast component that is used for the practice of the invention. The component (s) of fat included as part of the uninflated mass 12 could be oil, such as sunflower oil, soybean oil, cottonseed oil, peanut oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, margarine, edible fat, butter, hydrogenated fats, omega-3 fatty acids, lard, or any of these in any combination. Normally, the fat component is mixed homogeneously in the non-inflated mass 12 together with the flour component (s), the liquid component (s), the yeast component (s) and the optional additives. Preferably, olive oil, such as that which is supplied by All Natural Foods, is used for the practice of the present invention. Some non-exhaustive examples of optional additives that could be included in the non-inflated mass 12 are salt; sugar; natural and / or artificial flavorings; fiber; isoflavones; antioxidants and other nutritional supplements; herbs, spices, colors, dough conditioners; or any combination of these. The optional additives could be supplied as individual components or could be provided in various mixtures prepared from two or more components that are subsequently combined for incorporation into the non-inflated mass 12. Preferably, a dough conditioner, such as Paratos S500, is included in the non-inflated dough 12. The dough conditioner is added to the total quality of the dough and improves the capacity of the final product to withstand the heating of the microwave oven without hardening.

The fill 14 could include any number of components. The components of the filling 14 could be supplied as individual components or could be provided in various mixtures prepared from two or more components that are subsequently combined to form the filling 14. In general, any conventional mixing and cooking apparatus that is suitable for mixing and homogeneous cooking of the filling components (not shown) could be used to form the filling 14 and subsequently, to transfer the filling 14 to a hopper at 13. It is desirable that the various components of the filling 14 maintain an adequate identity of the product after the mixing and cooking processes. For example, if there were a meat component in the stuffing 14, it might be desirable to cut the meat into pieces large enough so that the meat component retained an adequate product identity throughout the entire process. In addition, it is desirable that a convenient combination of the filler components be chosen, so that the total moisture content of the filler 14 is not too high. If too many ingredients with a high humidity were used, the jetting of the filling 14 of the final product will happen as the consumer eats the final product, and the consumer will feel that the filling 14 drips or drips. An example of component concentration ranges for a preferred formulation of the fill 14 is presented in Table 2 below: TABLE 2 * based on the total weight of the filling 14. At 16, the extruder coextrudes the uninflated mass 12 and the filling 14, as shown in Figure 1, at a mass temperature of approximately 25.56 to 28.89 ° C (78 to 84) ° F). The extruder 42 extrudes in the vertical direction and encloses the filling 14 within the non-inflated mass 12. The extruder extrudes the filling 14 and the uninflated mass 12 to form a substantially spherical shape which can then be flattened into a filled and rounded panini. Alternately, the double nozzle configuration connected to the discharge end of the extruder 42 can configure the filled panini 18 as the filled panini 18 exits the extruder 42. A suitable example of the extruder is Rheon® Head Cornucopia Encruster Machine which is available from Rheon USA of Irvine, CA. This type of extruder has a three speed mixing setting that allows the compensation of changes in the rheological profile of the uninflated mass portion of the filled panini during the extrusion process. As shown in Figure 2, by locating the discharge end of the extruder 42 adjacent the forming surface 44, the filled panini 18 formed therebetween will form a flattened circular shape instead of a spherical shape. A flattened oval shape could also be obtained by moving the forming surface 44 in a transverse direction relative to the extruder 42 as the uninflated mass 12 and the filling 14 are being extruded. The prior configuration of the filled panini 18 between the extruder 42 and the forming surface 44 requires less copying to be substantially realized. A shaped minor allows a larger mass range to be used, such as those that have lower levels of gluten such as whole flour. The use of the double nozzle configuration in the present invention maximizes the expansion of the dough while substantially eliminating all the exhaust from the filling of the non-inflated dough 12. Preferably, the dual nozzle configuration has a ratio of extrusion of the filling 14 approximately 34 to 36 millimeters with the uninflated mass 12 approximately 14 to 16 millimeters, for a panini having a diameter of 11.43 centimeters (4.5 inches). There are no particular limits on the total size of the filled panini 18. However, it is preferred that the filled panini 18 has a weight percentage of 40-65 of filling 14 approximately up to a percentage by weight of 60-35 of the non-inflated mass. 12, more preferably, about 55 percent by weight of 45 percent by weight filling of non-inflated dough 12. The ratio of the filling 14 with the non-inflated dough 12 affects not only the taste of the final product, but also the functionality of the product. For example, if too much filling 14 existed in relation to the amount of uninflated mass 12, leakage of the filling 14 from the final product could occur, especially if the filling 14 included large pieces of food, such as meat, within the filling 14 The escape of the fill 14 from the product is undesirable due to a number of reasons including that the net total weight of the final product will be reduced causing an inconsistent size of the product, the product will be more messy to eat and the product will seem less desirable to the consumers. The filled panini 18 leaves the double nozzle configuration which is connected at the discharge end of the extruder 42 through a shutter adjustment (not shown) such as an iris diaphragm, which cuts or compresses the filled panini 18 to the desired length. It has been found that when the iris diaphragm is used to cut the filled panini 18, it has the ability to push less the filling 14 which is placed upright within the uninflated mass 12 outside the edges of the uninflated mass 12 to eliminate the escape of the filling 14. The iris diaphragm is also able to tighten or compress the edges of the uninflated mass 12 to further prevent the escape of the filling 14 from the uninflated mass 12 and furthermore, forms a seamless closed panini filling. The filled panini 18 is transferred from the extruder 42 to at least one set of rollers and / or conveyor belts 46 in 20, as shown in Figure 1, for the additional configuration of the filled panini 18 as shown in Figure 2. conveyor belt rollers 46 converge for flattening of the filled panini 18. Then, the filled panini 18 is transferred from the conveyor belt 46 to a confirmation (inflated) apparatus at 24. As used herein, the confirmation apparatus (inflated), such as a Baxter Tester, is an apparatus that is at least capable of supporting fermentation of the yeast sufficiently to sponge the non-inflated mass. Preferably, the confirmation (inflated) apparatus is operated for approximately 20-35 minutes at an approximate temperature of 37.78 to 40.56 ° C (100 to 105 ° F) at an approximate humidity of 60-75% to sufficiently swell the mass not inflated 12 and forming the filled confirmation mass 26. The level of humidity and the temperature level that is used while the confirmation is made, substantially affects the moisture level of the final product. In general, any conventional apparatus and technique that is suitable for mass transfer, such as a conveyor belt, could be used to transfer the filled panini 18 from the extruder 16 to the rollers and / or conveyor belts 46 for forming into a blank. , and of the rollers and / or conveyor belts 42 towards the confirmation apparatus for effecting the confirmation at 24. Confirmation 24 (ie, the step causing the dough to be inflated due to the addition of yeast) aerates the dough product. This aeration process in combination with the dough conditioners used to make it, allows the final product to be heated by the consumer without causing the product to harden while heating. An aerated product offers a more desirable taste to the consumer. Aeration also helps the end product have a longer shelf life inside. The confirmation 24 also improves the total color of the final product and its size. The length of time in which the product is confirmed or inflated is important, so that an explosion or air bubbles do not form in the product when it is heated. The degree of liquid inherent in the ingredients that make up the filler could cause the formation of gas based on heating. If the mass is less inflated, it will not acquire sufficient elasticity to expand when the formation of the gas occurs. In this way, the escape of the filling could happen. Also, if the dough was inflated excessively, the final product could not be adjusted to the standard size packaging for the product. Excessive confirmation or inflation could also cause the escape because it could cause the mass to expand too much and experience an explosion. The filling confirmation mass 26 is transferred from the confirmation apparatus to a cooking appliance 28 which increases the temperature and decreases the moisture content of the filling confirmation mass 26 to form a filled and cooked panini 30. The apparatus of cooking could be any conventional cooking apparatus that is suitable for baking a yeast fermented bread product. A suitable example of the cooking appliance is the Baxter Convection Oven ('Baxter Convection Oven'), such as the Revent Rotary Rack Oven ('Revent Rotating Rack Oven'), which is available from Horizon Equipment of St. Paul, Minn. This oven could be adjusted to deflect the air flow to allow even cooking. The cooking appliance is operated at a temperature of approximately 232.22 to 260 ° C (450 to 500 ° F) for about six to eight minutes. In another preferred embodiment, steam could be injected into the cooking apparatus 28 to increase, optionally, the temperature of the filled and cooked panini (not shown) in order to optionally increase the moisture content, the glossy and bread-crust appearance formed on the surface of the baked-in panini and to cover with gelatin, optionally the component (s) of flour of the stuffed and cooked panini. An excess supply of steam to the product will cause the product to harden. Next, the filled and cooked panini 30 is cooled in a cooling apparatus at 31 to a temperature of approximately 37.78 to 54.44 ° C (100 to 130 ° F). Then, the filled and cooled panini 30 is transferred from the cooling apparatus to a decoration apparatus 32, as shown in Figure 1. Any standard decorating apparatus could be used to perform the function of covering or decoration. In the decorating apparatus, optional additives, such as liquid oil, may be applied to the surface of the filled and baked panini by means of liquid sprays, brush coating, roller coating, dip coating, immersion, submersion, or the like. Preferably, olive oil is applied to the surface of the filled and cooled panini 33 in the decorating apparatus. This additive allows the final product to have a longer shelf life outside. An additive, such as oil, helps to protect the product from drying in the freezer. In addition, an additive such as oil, contributes to a product with a better taste with a desirable shiny appearance on the bread crust. Once the stuffed and cooled panini 33 is covered or decorated, the product could be roasted in a roasted appliance to be marked with the grill's fingints, forming a stuffed and toasted panini 37. Traditional techniques can also be used. toasted. However, the preferred toasting apparatus 50 is shown in Figure 3. The toasting apparatus 50 includes at least one hot element 52 on at least one of the first belt 54 and the second belt 56. Preferably, multiple are provided hot elements 52 separated in a regular manner. The hot elements 52 could be wires or bars placed on at least one of the straps 54, 56. Preferably, the hot elements 52 are placed in a longitudinal position and in parallel on the belt, although they could be placed in any desired direction and pattern. on the strap. The hot elements 52 could also be segmented shapes placed on the belt. If wires placed in longitudinal position were used as the hot elements 52, the wires would define the belt by themselves without the need for an additional support structure and connection between the wires. A portion of each of the two belts 54, 56 is placed parallel to the other, between which the filled and decorated panini 37 passes as the belts move continuously around a set of rollers. Preferably, the hot elements 52 are located on or comprise each belt 54, 56 for marking with the footprint of the grill on both sides of the food product. The hot elements 52 make the marks within the outer mass of the food product and brown those marked areas of dough. Before coming into contact with the mass, the hot elements 52 are raised in their temperature by a heater 58. The heat input through the heater 58 is controlled by a temperature sensor 60. Preferably, the temperature of the hot elements 52 is maintained at approximately 260 ° C (500 ° F). This temperature is substantially lower than most common toasting devices, and browns the dough instead of carbonizing the dough since it can leave an undesirable taste in the food product. The lower temperature of the hot elements 52 also allows Teflon® and other types of release coatings to be used on the hot elements 52 to prevent adhesion of the food product therein. Any number of grill marks could be formed on the food product. Nevertheless, it is preferred that about seven linear and parallel grill marks be formed on a panini of 11.43 centimeters (4.5 inches) in diameter, and that approximately three linear and parallel grill marks be formed on a panini of 5.08 centimeters (2 inches) of diameter. Then, the filled and roasted panini 37 is transferred from the roasting apparatus to a freezing apparatus that lowers the temperature of the filled and roasted panini 37 to form a filled and frozen panini 38. The filled and roasted panini 34 is frozen at 36 before its packaging at 40 to ensure that there is no moisture trapped in the container after the packaging procedure. However, once the filled and roasted panini 37 is frozen at 36, it is desirable that the wrapping or packaging of the filled and frozen panini 38 occur quickly. If the stuffed and frozen panini 38 were frozen in 36 too long without the wrap at 40, the stuffed and frozen panini 38 could experience drying in the freezer. In general, any conventional apparatus and technique that is suitable for freezing a bread product, such as the use of a static ammonia freezer, a continuous freezer, a nitrogen tunnel, a spiral freezer or an automatic in-line freezer , it could be used to reduce the temperature of the stuffed and roasted panini 37 to form the stuffed and frozen panini 38. For example, one type of convenient freezer is an ammonia freezer, such as the Northfield Spiral Freezer ('Northfield Spiral Freezer' ). The temperature of the filled and roasted panini 37 could be decreased rapidly in a suitable freezer to a lower temperature of approximately -6.67 ° C (20 ° F), resulting in a total freezing time before packing for approximately one hour. To prepare the filled and frozen panini 38 for consumption, the consumer could heat the filled and frozen panini 38 in any suitable heating apparatus, such as a microwave oven, a conventional oven or a toaster oven. Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that numerous changes in form and detail could be made without departing from the spirit and scope of the invention.

Claims (19)

1. CLAIMS 1. A method of manufacturing a stuffed bread dough product, characterized in that it comprises the steps of: co-extruding an uncooked bread dough and a filling from an extruder, wherein the filling is extruded into the dough. bread; compress the extruded bread dough and the filling in discrete units, so that the filling is enclosed by the bread dough; configure the discrete units in a flattened form; and forming grill marks on at least one side of the stuffed bread dough product. The method according to claim 1, characterized in that the shaping of the discrete units is performed by passing each discrete unit between two converging surfaces, then moving them substantially at the same speed with each other at the closest point of contact. The method according to claim 2, characterized in that the two converging surfaces are at least one of a roller and a conveyor belt. The method according to claim 1, characterized in that the shaping of the discrete units is carried out, at least partially, by locating a discharge end of the extruder in close proximity to a forming surface, so that the mass and the Coextruded fillers are extruded in a lateral direction between the discharge end of the extruder and the forming surface, forming the flattened shape. The method according to claim 1, characterized in that the formation of the grill marks is performed by passing the bread dough product between a parallel portion of two belts that move substantially at the same speed and direction, at least one of the belts includes at least one hot element that marks the bread dough product with a grill trace. 6. The method according to claim 5, characterized in that multiple hot elements separated in a regular manner on the belt in a longitudinal direction are provided. The method according to claim 5, characterized in that at least one hot element is at least one of a wire, a bar and a shape segment. The method according to claim 5, characterized in that at least one hot element is heated to a temperature of approximately 260 ° C (500 ° F). The method according to claim 1, characterized in that the compression of the bread dough and the filling extruded in discrete units is carried out by a sealing adjustment in the extruder, which pushes the filling out of the edges of the dough of bread and tighten the edges of the bread dough to form a stuffed and closed bread dough. The method according to claim 1, further characterized in that it comprises the steps of: confirming or inflating the stuffed bread dough product; and bake the stuffed bread dough product. The method according to claim 1, further characterized in that it comprises the steps of: cooling the stuffed bread dough product after cooking; decorating the bread dough product filled with an oil component; freeze the product of stuffed bread dough; and packing the product with bread dough stuffing. The method according to claim 1, characterized in that the stuffed bread dough product is configured in the form of a round panini. 13. A roasting apparatus, characterized in that it comprises: a first belt and a second belt, a portion of the first belt is placed in parallel and adjacent to a portion of the second belt, with a gap located between the parallel portions of the belts; and at least one hot element located on the first belt; wherein the parallel portions of the belts move substantially at the same speed and direction; wherein the separation is formed and configured so that a food product passes therein. 14. The roasting apparatus according to claim 13, characterized in that at least one hot element comprises at least one of a wire, a bar and a segment shape. 15. The roasting apparatus according to claim 13, characterized in that at least one hot element comprises multiple wires located in a longitudinal position and spaced in a regular manner on the first belt. The roasting apparatus according to claim 13, characterized in that at least one hot element is also placed on the second belt. 17. The roasting apparatus according to claim 13, further characterized in that it comprises a heater that maintains at least one hot element at an elevated temperature. The roasting apparatus according to claim 17, further characterized in that it comprises a temperature sensor that monitors the elevated temperature of the hot element and controls the amount of heat input through the heater. The roasting apparatus according to claim 17, characterized in that the elevated temperature of at least one hot element is maintained at approximately 260 ° C (500 ° F).