MXPA99001322A - Filled bagel product and method - Google Patents

Abstract

A process of making a filled or composite dough product (10). The product (10) has an outer crust (20) and an inner crumb (16) which surrounds a disk shape of cream cheese (22). The process comprises the steps of mixing and kneading a quantity of bagel dough including yeast, sealing a cream cheese within the shell of the dough, proofing the dough, setting the dough by steaming or boiling and baking or frying the dough to brown it. The product can be frozen after the steaming or browning steps. The process can be carried out by a coextrusion process and can be filled with toppings. The product can have concealed or exposed cream cheese. The product can have conventional platelet shape, can be of large size or can be a bite-size fried product.

Description

FILLED BAGEL PRODUCT AND DEVELOPMENT METHOD Field of the Invention The present invention relates to a unique food product, which consists of a "bagel" shell with materials conventionally used as "covers" of the "bagel", such as natural cream or imitation, partially or totally within of the shell. The product provides enjoyment of the distinctive flavor of "bagel" and cream cheese, without the requirement to cut or spread the cream cheese. The product can be frozen before or after being fixed by steam or boiling. The product is baked or fried before eating. The invention still relates to methods for the production of the bagel filling product.

BACKGROUND OF THE INVENTION Bageis is a round-shaped bakery product, having an outer hard crust and internal soft crumb that combines to provide a distinctive "bagel" flavor and feel. Traditionally, the dough is worked on a flour board and fixed in a hot place to swell, then kneaded again before being formed into rings. Swollen dough rings are formed, or by making a hole through the center of each ball or by rolling each ball on a long strip, forming the strip into a ring, and then joining the ends together. An important step in the traditional process of making "bageis" is to boil the yeast dough in water to close the pores of the dough and form a skin. Boiling is followed by boiling in a hot oven to turn the bark to a golden brown color. A favorite way to enjoy "bageis" is to slice them in half, and spread a coating, such as cream cheese, on the cut surfaces. The "bageis" are generally cut by their width at an angle perpendicular to the axis and the cover is then smeared on them. Due to the hard crust the cutting process requires a sharp knife, which can be risky. Further, due to the interior of the soft crumb, a dull knife will crush the hard crust inside the soft crumb, squeezing the inside, which diminishes the appearance and taste. In addition, such a flat cut is typically awkward and does not result in two equal halves. Spread the cream cheese in the "bagel" can also be tedious as it is stored cream cheese in a refrigerator and is very viscous until its temperature rises. It is known to include certain condiments or fillers in the "bagel" mass, such as onions, poppy seeds, salt, or raisins. These are materials that have substantially the same handling characteristics as "bagel" dough: they can resist heat when cooked, and are relatively stable at room temperature for extended periods of time. These materials are not what one would consider a cover. Although "bageis" and cream cheese go together during consumption, "bageis" and cream cheese are very different chemically, and require different storage and handling requirements. Cream cheese is perishable, sensitive to temperature, and easily contaminated, and that is why it is conventionally kept in a cold state until it is used. Cream cheese can not be frozen and thawed without separation of liquids and solids, nor can it be exposed to air at room temperature for extended periods, nor can it be subject to the high temperatures at which the bagel mass is cooked. Thus, for reasons of product preparation as well as for reasons of food storage and handling, it would be counterintuitive to incorporate cream cheese into a "bagel" shell. U.S. Patent # 5,236,724 titled "Bagel Stuffed Mass Product and Method", which was issued to the present inventor, was the first to describe a technique by which cream cheese can now be incorporated into a "bagel" shell. However, the product of the mass of the "bagel" filling is described as the shape of a ball. A product in the form of a ball has inherent limitations, both in the cooking process and in the consumption process. The ball-shaped product of the "bagel" dough, while having the advantages of being compact, relatively stable at room temperature, and easy to handle, is necessarily limited in size, since a "bagel" ball filled with cheese cream, if too big, can not be eaten easily by a consumer. Further, a sphere has a minimum outer surface area and a dome formed on the upper surface. These two factors make it quite difficult to spread covers on a "bagel" ball. While there is no suggestion for the production of a "bagel" product filled in a different form than a ball, the present inventor undertook to modify the form, and discovered that there are significant problems with the handling of an article of the "bagel" mass. "Crude full of cream cheese. These problems included the problem of stretching the shell of the "bagel" dough, and the problem of attaching a first bagel dough to a second dough of "bagel" after one or both surfaces had contacted cheese. cream and then connect them with a seal without filtration. So there is a need for a dough product of the "bagel" filling that represents an improvement of the "bagel" ball. There is also a need for methods of producing such improved products.

OBJECTIVES OF THE INVENTION One object of the present invention is a dough product of the "bagel" filled with cream cheese that provides enjoyment of the distinctive flavor of "bagel" and cream cheese, without the requirement to cut the "bagel" or understand the cream cheese. Another broader object of the invention is to provide a bagel dough product filled with cream cheese that can be stored for long periods of time in a freezer. It is still a broader object of the invention to provide a product of the "bagel" dough which has the shape and feel of a conventional bagel, and which still has a cream cheese filling. It is still a broader object of the invention to provide a "bagel" product in a form that has superior advantages to a "bagel" ball. It is also an object of the invention to provide a new product consisting of cream cheese, in which the cream cheese is partially exposed before being fixed as well as before baking or frying, in which the fixed product is easily stored and transported, and in which the fixed product can easily be cooked or fried and produce a different meal for parties, snacks, and breakfast. Furthermore, the product is compatible with a wide variety of seasonings and condiments, and can be adjusted to local tastes, eg, spicy Cajun, California herbal, etc. Despite the technical contradictions between the process of preparing the "Bagel" and the requirements of the handling of cream cheese, the present inventor discovered that a dough product of the "bagel" stuffing can be produced by a method that consists of sealing a quantity of cream cheese within a mass amount of " bagel "to form a stuffed" bagel "dough item (as well as a circle), testing the formed product, as an option the product formed and tested can be cooled to reduce the filling temperature, and then (1) vaporizing or boiling the product, freezing the product by storage for a long term, and subsequently cooking or frying or browning an appetizing crust; or (2) fix by steam or boiling the already frozen product, and cook, fry or brown the product. Particularly in the case that cream cheese is a heat-stable cream cheese, it is not necessary to seal the cream cheese completely in bagel dough, and part of the cream cheese may be exposed during the processes of fixing and browning (cook and fry). In the case of forming the product of the conventional "bagel", the filled form can be produced by any satisfactory technique such as combined expulsion, forming by hand, or by laminating half of one shell of the "bagel" to another half of the shell. "Bagel" with cream cheese filling filled in already. In the case of forming a product with the normal "bagel" figure, the filled shape can be produced by any satisfactory technique such as forming a full ball or other shape and compressing the shape, preferably a central higher degree than peripheral, or by a rolling process in which cream cheese is deposited in the shell of the "bagel" below, and one overlaps the top shell, the shell of the "bagel" below is laminated, sealing the cream cheese between the two layers, and if It is necessary, cutting or decorating the stuffed product to any desired shape. The step of fixing the product before cooking it forms an external and internal skin, fixes the yeast, and forms a moist crust. This means that, while the cheese inside the product is heated, steam is created, which heats the internal wall of the product. Surprisingly, the product of the invention can be stored in a freezer, where a traditional cream cheese could not be frozen because the raw cream cheese curdled in a freezer. Before being offered for sale the product can be fully cooked (even baked to brown the outer crust) or it can be partially cooked, and then frozen for long periods of time. The frozen product can be put directly into an oven, and when removed, it has the texture and flavor of a traditional bagel, only it is filled with cream cheese. The specific incarnations that follow can be easily used as a base by modifying designing other stuffed bread products for the same purposes of the present invention.

Brief Description of the Drawings Fig. 1 is a partial perspective of the product of the "bagel" filling mass formed by a combined ejection process. FIG. 2a is a view of the side of a hollow "bagel" ball before introducing the filling. FIG. 2b is a side view of a hollow bagel ball with cream cheese filling inside. FIG. 3 shows a filled bagel ball before deformation. FIG. 4 is the side view of the section of a "bagel". FIG. 5 is the view above of the "bagel" in Fig 4. Fig. 6 is a view of the Fig. 4, with the product exposing itself to steam. FIG. 7 is a view of the Fig. 4, with the product exposing itself to heat. FIG. 8 is a schematic diagram showing the automated production of a bagel dough product filled with cream cheese in the rolling process.

Detailed Description of the Invention The preferred ingredients for use in the invention are explained in detail below.

Filling The term "cream cheese," as used herein, is intended to refer to any product that can be incorporated into a "bagel" dough and that produces sufficient vapor in the steam swelling or cooking step explained below to form a skin on the inside surface of the stuffed bagel dough product. To facilitate the description of the term "cream cheese" is used in the specification, but it is understood that substitutes such as tofo, artificial or imitation cream cheese, jam, egg, etc. They can be used together, with, or instead of natural cream cheese. The cream cheese preferable for use in the present invention is a substantially pure, high-fat, heat-stable, and low-volume water. For example, the Philadelphia Fat Free Cream Cheese brand has 30 calories per 1 ounce served, of which 0 calories are fat, it is not a high fat cream cheese, stable in the heat. The "Light" Philadelphia Cream Cheese has 70 calories per 1 ounce served, of which 64 calories are fat, and neither is a high fat cream cheese, stable in the heat. The Philadelphia Cream Cheese that has 100 calories per 1 ounce served, of which 90 calories are fat, is a high-fat cream cheese and stable in the heat. The cream cheese according to the present invention can be mixed with other ingredients that do not alter the preceding characteristics of the cream cheese. For example, cream cheese can be intimately mixed with ingredients that are stable in the heat such as pepper, dried onion, sausage, or dried fish. Jellies or marmalades or chocolate may also be mixed, and these ingredients are marbled in the undiluted cream cheese or the cream cheese component altered, such that the cream cheese component is a discrete component recognizable as having the foregoing characteristics.

The characteristics of the favorite cream cheese are the following: at least 75 calories of fat per ounce, preferable 80 calories of fat per ounce, most preferable are 90 calories of fat per ounce; a volume of water less than 15% before cooking, preferable less than 10% before cooking, most preferably less than 5% before cooking; Stable in heat - a one-ounce bucket will not deform or denature when exposed to a dry heat of 550 degrees F or steam of 212 degrees F for 2 minutes, reaching a temperature in the center of at least 140 degrees F heat, preferable to be stable at temperatures in the center below 170 degrees F, and more preferable to be stable with heats in the heart with temperatures of 200 degrees F.

Preparation of 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 high protein swollen dough, as it is known to make "bagels" using conventional techniques. Such dough is similar to a thin dough of French bread, firm to the touch and easily handled on a surface with flour. The dough consists of a mixture of flour, water, yeast, salt, and, sometimes, sugar. The flour should be high gluten, such as a good wheat flour, spring clear with an amount of protein of typically 13.5-14% of the weight of the flour. Water should be added in an amount of typically 48-53% of the weight of the flour. The salt content should typically be between 1.5 and 2.2% of the weight of the flour. Yeast should be added in an amount of typically 0.5-2% of the weight of the flour. Sugar, which serves as a food for the yeast and not as a contributor to the conclusive product, must be a dextrose, corn syrup, high fructose, or other fermentable sugar, and up to 4% of the weight of the flour can be added . Residual sugar contributes to the browning of the crust during cooking.

Form the Product In accordance with the invention, a product of the filled bagel mass is produced by any number of processes. The process would start with a spherical deep cup or another form of hard dough with high gluten and yeast. A quantity of cream cheese is placed inside the cup. The edges of the dough are placed above and above and sealed around the cream cheese to form a full ball. This step of forming the ball can be done manually or mechanically as exemplified by, for example, US Pat. Nos. 4,334,464, 4,446,160 and 4,515,819 to Shinriki, in which a ball-shaped bakery product is automatically formed by depositing a ball of sticky edible material such as pasta (eg canned) to a layer of starch. After this, a sheet of the dough is gathered around the ball, enclosing it with dough. In accordance with the present invention, this filled form is tested fixed and frozen for shipment to restaurants where it is fried, seasoned, and served hot. By forming a normal "bagel" or small bites of filled "bagel", combined expulsion is preferred. Such a tube with a center of cream cheese and an exterior of bread can be formed in the form of a "bagel" or it can be sliced into small bites that can still be processed. The combined expulsion is well known in the art of the bakery product. For example, U.S. Pat. No. 4,251,201 to Krysiak illustrates an apparatus for the preparation of a stuffed pretzel. Such filled shapes are also contemplated within the invention. Even more, U.S. Pat. No. 4,882,185 to Hayashi, a vertical, tubular mass ejection of crust bread and jam material or center of cream material is cut and formed into two-layer balls without exposing the core material. Other methods of producing products from the filled dough are described in U.S. Pat. Nos. 4,794,009 and 4,882,185. The preferred form of the product of the filled "bagel" dough in the present invention, shown in Fig. 1, is made by hand or is done in an automated way, using satisfactory machinery, as shown in the Fig. 8 As shown in Fig. 1, the product of the mass of the filled bagel (10) is round in shape, and possibly has a shallow hole (12) inside the edges. The finished product of "bagel" (10) is a product of the mass of "bagel" steamed and gilded and has an outer crust (20) and an internal crumb (16) that surrounds a cream cheese disc shape ( 22). The invention also pertains to "bagel" balls, and to "bagel" products using ball form as intermediary forms in the formation of the final product. As shown in Fig. 2a, after the mass of "bagel" is mixed and blended to develop the gluten, it is formed in a cup (11), open at one end (14), exposing a hollow (18). As the Fig illustrates. 2b, a large ladle of cream cheese (22), such as MARK FILADELFIA ™ at a temperature of about 4-16 degrees C is inserted into the hollow (18) at the open end (14). The open end (14) is then closed to seal the cream cheese (22) inside the dough ball (11) as shown in the Fig. 3. The sealed ball (11) can be about the size of a 5-cent US coin) before being tested. Such a product will form a product about the size of a golf ball after being tested and exposed to steam. The size of the product would vary depending on the intended use. In one form the product would be the size of popcorn, and consumed in a single bite. In the event that the product is the size of a golf ball, two or more bites will be enough to consume the product. In the case of the product formed as a traditional "bagel" as discussed below, the product can also be quite large, such as 1-2 Kg., And in that case the product would serve as a complete meal, and be sliced in the manner of a pizza when consumed. The dough ball (11) as the Fig shows. 3, would be subject then one step further to be formed. It can be crushed to form a circle as the Fig shows. 1. The process for forming the formed bagel products according to the invention would be as varied as the same products. The products can have any variety of shapes and sizes. The product can be elongated, round, diamond-shaped, hexagonal, or equal to the shape of a pretzel. The product can have from about 5 gr. up to about 1 kg, and from about 1 cm in diameter to about 20 cm in diameter for each unit served, or larger for a pizza that serves several people.

Testing Place the filled bagel product to be tested inside a hot cupboard or an oven turned off for 25-90 minutes, preferably for 45-60 minutes at approximately 27-50 degrees C, preferably at 32-45 degrees C, which allows the yeast to swell the dough.

Subsequent cooling when swelling, the product is cooled before subjecting it to steam.

Cooling it is not necessary, particularly when using a low-cream cream cheese, which has been found to be stable in temperature, but to cool if it provides the cream cheese with an internal temperature that helps protect the cream cheese during the cream process. steam, eg, the cooling step should refresh the inside of the cream cheese enough to prevent the cream cheese from being denatured during the steam process, while effectively pasteurizing the cream cheese, giving it the characteristics that allow the cream cheese to freeze , as described above. The product (10) is cooled until the cream cheese (22) is approximately 4-10_C. This step prevents the cream cheese (22) from being denatured by the heat of the steam process, and thus retains texture and flavor.

Steam / Herbir The bagel dough product, stuffing, forming, tasting and chilling is steamed for about 3-10 minutes, preferably about 5 minutes, or boiled for a few minutes, in a cooking step that provides a crust wet. As the Fig shows. 6, the product (10) is placed in a steam apparatus for approximately 5 minutes, allowing the hot steam (26) to fix the bark yeast sufficiently to create a skin in the bark (20). The cream cheese (22) contributes to this step when it provides steam within the "bagel" shell that causes the inner surface of the "bagel" product (10) to form a skin (17). During this vapor step the product (10) can be supported by a deep mold, preferably of a porous material, to maintain its shape. The step of exposing the steamed cheese dumpling acts chemically to modify the cream cheese and allows the cheese to freeze, along with the "bagel" shell, so that the texture of the cheese, when overheated, is the same as if it had never frozen. Thus, the process of the invention not only provides a new bakery product that provides both "bagel" and cream cheese in a convenient, prepared combination package, but allows the cream cheese to be extended compared to what would normally be available separately. in "bageis" and cream cheese sold.

Cool It is preferable but not necessary that the product be slightly cooled before going into an oven. Cooling the product after the exterior is fixed by steam cools the cream cheese filling enough to prevent denaturation of the cream during cooking, while effectively pasteurizing the cream cheese and giving it the characteristics mentioned above. The product (10) is cooled until the cream cheese (22) is approximately 4-10 degrees C. This step prevents the cream cheese (22) from becoming denatured by the heat of the cooking process, and thus keeps its texture and taste. However, in the case of using a heat-stable cream cheese, this step of cooling before baking or frying it normally is not necessary.

Egg Washing The product (10) can be glazed with an egg wash before cooking and that wash can contain other products, such as poppy seeds, onions, etc., to reinforce the flavor and accommodate the specific flavors and desires of individual consumers.

Covered At any subsequent time to be tested, covered such as cheese, tomatoes, spinach, etc. can be applied on top of the "bagel" dough product, particularly the product with a normal "bagel" shape. Placing the cover before firing will result in the cover adhering to the product of the "bagel" better, which facilitates handling, transportation, packaging, and consumption.

Impinger Conveyor Oven The steamed and cooled [as option] product can then be placed in an oven for approximately 1-10 minutes to brown, preferably for approximately 2 minutes, depending on the temperature, type of oven, and size of the stuffed product . As the Fig shows. 7, the product (10) is browned by applied heat (28) in the impinger conveyor oven (similar to a commercial pizza oven) for approximately 2 minutes. Most likely the yeast is completely out of operation before the step of browning it, but any remaining active yeast would continue to ferment inside the crumb (16) for a short period to reduce the size of gas cells in the annular interior of the product cooked (10). The texture of the finished dough is compacted, as the crusts (16, 17) have already been fixed during the passage of the steam. It is an even more surprising discovery that a stuffed bagel product prepared according to the present invention can be cooked for an extended period of time to produce a product with a low volume of moisture, providing a "bagel" dough product very different in that it can be stored for long periods without freezing or cooling. This dry product is an ideal food for snacks.

Fry Another option is to take the product of the "bagel" stuffing and, instead of baking it in an oven, frying it in a conventional way and then bathe the product in sugar, making a type of confectionery of the "bagel" product or putting a layer with a seasoning to serve as a snack food. The cream cheese can be either completely encased in the dough, or, in the case of using a cream-stable cream cheese, the cream cheese can be partially exposed during the steaming or frying steps. A product made by simultaneously frying both the exposed bread dough and the exposed cream cheese is completely unique.

High Freezer The product (10) can be frozen at any time after testing it and subjecting it to steam or herbir. For consumption in the home, for the convenience of the consumer, the dough is preferably frozen after partial or complete browning. For fast food establishments serving fried foods, it is preferable to freeze the fixed product immediately after testing. You can store the product in a freezer for up to a year without deterioration, or up to a month in a refrigerator without deterioration. The inventive process produces cream cheese (22) which can be frozen and which would ordinarily congeal if frozen, or from which liquids would separate from solids during the thawing process. The passage of steam, as the Fig shows. 18, acts chemically to enable cream cheese (22) to freeze, along with the "bagel" shell. Even more, when reheating inside the "bagel" shell, the cream cheese (22) is restored to its original texture and flavor. Thus, the product (10) not only provides a "bagel" product filled with cream cheese (22) which, when overheated, is extremely tasty and provides the same enjoyment as heated conventional "bageis" that are cut, opened and filled with cream cheese, the product (10) is also allowed to lengthen the life of the cream cheese (22) by letting it freeze. The one-year storage period that this product allows greatly exceeds the storage capacity of conventional "bageis" and cream cheese sold separately.

Tying Any conventional packing process can be used.

Consumption The resulting product is a bagel dough product filled with cream cheese that can be fried or defrosted or heated to provide you with the distinctive flavor of "bagel" and cream cheese, without the requirement to cut or extend the cheese. The process of the invention enables the steamed product to ice, including cream cheese, for extended periods without deterioration in quality. The tested and steamed product can be sold to consumers in an icy state, and thawed, cooked in microwave or fried, cooked or browned in another way by the consumer before consuming it. The product does not require thawing before cooking, and can be microwaved or cooked while it is still frozen. The defrosted or ice cream is placed in a hot oven for approximately 1-10 minutes, preferably approximately 2 minutes, of browning (the time varies according to the size of the individual products). While browning the product, the steam coming out of the filling forms a skin inside the shell. The resulting product is a product of the "bagel" mass filled with cream cheese that provides the distinctive flavor of "bagel" and cream cheese, without the requirement to cut or extend the cheese. In an alternative embodiment of the invention, the product would be tested and chilled before being subjected to steam, and can be steamed subsequent to prolonged storage. Even more, the product can be grilled, even compiled in the same way that a grilled cheese sandwich is prepared. Such product has a medium hard and hot exterior and is soft inside, is low in fat, and can be sold directly in the same way that a slice of pizza is sold to the consumer. In still a larger incarnation, the filled balls or other forms are cooked to the point that the "bagel" shell and the cream cheese are dehydrated, forming a dry product that is stored without requiring freezing. This dry product has a sense in the mouth of being a little hard and can compete with chips, nachos, etc. The product would have been cooked or browned before being frozen and sold to the consumer, or it would have been frozen without cooking or with only partial cooking. In the event that the product is frozen without being cooked, the ice cream or thawed product is put in a hot oven by the consumer, and during the process of cooking the steam separated by the filling steams the inside of the shell and forms A skin. In the case that the product is browned or partially cooked before freezing it and selling it to the consumer, the filling of the stuffed "bagel" product produces steam during the cooking process, which forms a skin inside the shell wall of the dough of the "bagel". This skin gives room for cold storage of the product, and a secondary method for the consumer to cook it and form a crust outside the shell. Thus, the process not only provides a new bakery product that provides "bagel" and cream cheese in a convenient, ready-made combination package, but allows lengthening of cream cheese life beyond what is normally available when "bageis" and cheese cream are sold separately.

Variations The product of the filled dough, besides being filled with cream cheese, can also be covered with other traditional bagel covers, such as onions, poppy seeds, or salmon. The surface can be polished or glazed, if desired, with an egg or another wash.

Lamination Process The invention also includes a process that can be used to produce a product of the bagel dough stuffed in the traditional way, and preferably a relatively large product (half a pound) of bagel dough stuffed in its traditional form . According to this process, as the Fig shows. 8, a table with "bagel" mass (80) is transported with a conveyor belt (81) in the left direction to the right as shown in the Fig. 8. A quantity of cream cheese or other stuffing is deposited from the tank (82) by the apparatus (83) reaching a table below the "bagel" dough (80), preferably in the form of round fritters approximately 0.5 cm high and 10 cm in diameter. These fritters are formed by any technique, such as cutting the wire of an elongated tube with a diameter of 10 cm. While the dough advances to the right, a sheet or layer of "bagel" dough (85) is carried by the conveyor belt (86) and deposited on top of the lower bagel dough sheet (80) and the filling (84). An apparatus for cutting in the form of a drum is used to cut (87) around the perimeter of the filling, and at the same time to laminate the sheets of material of the "bagel" to each other in the area of the contact circumference. The material around the trimmed area is removed, and the trimmed laminate products are further processed as mentioned above. While the relatively flat-shaped product swells, it tends to grow upward rather than externally, so that a product of the dough grows while it swells but will remain about 12 cm in diameter. The advantage of the lamination technique is the ease of forming products of any desired shape, such as squares, hexagons, or decorative and ornamental shapes. The final consumer product is approximately 12 cm in diameter, approximately 0.25 Kg. And it is a new food item that has all the desirable characteristics described above, and can easily be applied to covers that are retained on the upper surface, and that beyond can serve as a snack or food for one or more people.

To permanently adhere the covers to the top surface, it is possible to add a baking step or melt it quickly. Although the bread product stuffed here was described in great detail with respect to an embodiment consisting of cream cheese filling a "bagel" shell, it is clear that the combination is capable of being used in several other applications. Although this invention has been described in its preferred form with some particularity with respect to the product of the "cream cheese-filled" bagel dough, it is understood that the present discovery of the preferred form has been made only as an example and numerous changes in the details and structures and composition of the combination can be made without departing from the spirit and scope of the invention.

Claims (17)

1. Novelty of the Invention 1. A process for manufacturing a filled dough product consists of the steps of: Mixing and kneading flour, salt, yeast, and agug to form a yeast dough; Form a composite product consisting of cream cheese and yeast dough; Test the composite product to activate said yeast to inflate the dough by means of fermentation; Fix the tested product when boiling or steaming to form a fixed product; and Cook or fry the fixed product.
2. 2. A process as in damanda 1, in which said composite product is formed by combined expulsion.
3. 3. A process like in damanda 1, in which the product is produced by said processes is in the form of a traditional round bagel.
4. 4. A process as in demand 1, in which said mass is a mass of "Bagel."
5. 5. A process as in demand 1, which still consists of cooking said product under conditions that produce a substantially dehydrated product.
6. 6. A process as in demand 1, consisting of the steps of: Mixing and kneading flour, salt, yeast and water to form a mass of "bagel" with yeast; Form a product composed of a shell of the mass of "bagel" with yeast around and completely enclosing a quantity of cream cheese, said quantity of cream cheese forming a center of filling material of cream cheese, said "bagel" shell has an outer surface and an internal surface; Test the composite product to activate said yeast to inflate the dough by means of fermentation; Fix the tested product when boiling or steaming it to form a fixed product; and Cook or fry said fixed product.
7. 7. A process as in demand 1, consisting of the steps of: Mixing and kneading flour, salt, yeast and water to form a yeast dough; Form a first layer of mass of said mass; Depositing a cream cheese filling material in said first layer of dough; Deposit a second layer of said dough on top of the first layer and the filling material; Compressing the first and second layers to laminate those first and second layers together in the area adjacent to the deposited fill material and seal said filling material between the first and second layers to form a laminated product; Test said rolled product to activate said yeast to inflate the dough via fermentation and to produce a tested product; and Fixing said product by steam or boiling.
8. 8. A process as in claim 7, wherein said second layer is formed on top of said first layer by bending at least part of the first layer on top of the second layer.
9. 9. A process as in demand 1, in which said process consists of: (a) selecting a cream cheese of high fat, and stable in heat; (b) preparing a raw dough selected from the group consisting of "bagel" dough, pizza dough, and bread dough; (c) forming a composite consisting of raw dough and a quantity of high-fat, heat-stable cream cheese, said cream cheese being completely or partially sealed by said dough; subjecting the composite product to steam to fix the dough; and (d) frying or cooking.
10. 10. A process like in demand 1, which still consists of freezing the product at any time before cooking or frying.
11. 11. A process as in demand 1, which still consists of a step of cooling the product to refresh the temperature of the center of the product at any time before steaming, boiling, cooking or frying.
12. 12. A process as in demand 1, which still consists of applying sugar or a layer of spices to said product after frying.
13. 13. A product produced by any of the demands in 1-12.
14. 14. A product as in demand 14, in which said product has exposed cream cheese.
15. 15. A product as in demand 14, in which said product is fried.
16. 16. A product as in demand 14, in which said product has the form and appearance of a traditional "bagel".
17. 17. A process as in damanda 14, in which said composite product is formed by combined expulsion and in which said compost product is divided after testing and before being fixed.