Patent Application
20130059040
The present disclosure relates to novel and advantageous food products, such as filled sticks or bites and methods of making the same, which are packaged for a grab-and-go sales environment, and to a method for heating such products on a roller grill to an eating temperature without degrading the quality of the product.
The convenience store industry is a multi-billion dollar a year industry. Increasingly, convenience stores have become a quick, easy, and relatively cheap source for consumers to purchase grab-and-go food. For example, many convenience stores sell grab-and-go foods such as pizza, prepared sandwiches, hot dogs and/or brats. Hot dogs, brats or other like products may typically be cooked and/or warmed on a hot dog steamer, hot dog broiler, or hot dog roller grill. In the typical roller grill, a plurality of elongate cylindrical rods are mounted in parallel relationship so as to support an object, such as a hot dog, between the rods. The rods are heated to a desired temperature and continuously rotated. As the rods rotate, the hot dogs rotate in an opposite direction in the space created between the rods. As a result of the rotation, the hot dogs remain hot without becoming burned, as would be the case if they were heated on a grill without rotation.
More modern roller-type grills offer a variety of specialized features. For example, the front rollers may be heated to a first temperature with the back rollers heated to a second higher temperature (or vice versa). The front rollers may then be employed to heat a first food product that requires less heating than a second food product placed on the back rollers. More recently, such roller grill units have been utilized to heat food products other than hot dogs in a vending situation. For example, burrito products have been manufactured to roll on and be heated by a roller grill. Such other products, however, have not been very successful because of the relatively short product life experienced by such products.
Another problem with roller grills exists with the products themselves. In the case of non-hot dog products, heating the food product on a roller grill can improve heating uniformity. However, it has also been found that rolling can adversely affect the structural quality of the food product by breaking down the shell and/or drying portions of the food product that may have less innate structural stability or flexibility than, for example, a hot dog. A need exists, therefore, for a variety of grab-and-go food products that may retain their integrity and textural appeal during heating with a roller heating device, for example, that moves the product as it is being heated. A need also exists, for a variety of grab-and-go food products that may retain their integrity during consumption.
The present disclosure relates to novel and advantageous food products comprising, a filling and a starch layer surrounding the filling. The food product also includes a batter and breading layer surrounding the starch layer, wherein the food product is cylindrically shaped, and wherein the food product maintains its shape when the food product is held at one end.
While the specification concludes with claims particularly pointing out and distinctly claiming the subject matter that is regarded as forming the various embodiments of the present disclosure, it is believed that the disclosure will be better understood from the following description taken in conjunction with the accompanying Figures, in which:
The present disclosure relates to novel and advantageous food products, such as filled sticks or bites and methods of making the same, which are packaged for a grab-and-go sales environment, and to a method for heating such products to an eating temperature without degrading the quality of the product.
The embodiments described herein and the various features and advantages of the embodiments are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processes and manufacturing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments disclosed herein may be practiced and to further enable those of skill in the art to practice the embodiments described. Accordingly, the examples provided should not be construed as limiting the scope of the claimed invention.
In one embodiment of the present invention, a food product may be comprised of a plurality of layers surrounding a filling. As may be seen in
The filling 104 of the food product 100 may generally be any suitable edible material. In some embodiments, the filling may be selected such that the flavor and taste of the food product 100 is best when cooked and/or eaten hot. Some non-limiting examples of fillings include: buffalo chicken; pizza; sloppy joe mix; hamburger; cheeseburger; fajita; smothered steak; Italian (e.g. pepperoni, salami, ham, cheese); chicken bacon ranch; sausage, peppers and onions; turkey club; barbeque pork; honey mustard chicken; chipotle flavored filling; Philly cheese steak; ham and swiss; chicken pesto; beef, bacon and cheddar; asiago chicken; chili; breakfast skillet (e.g. egg, sausage, cheese, onions, and peppers); loaded potato (e.g. bacon, cheddar, cream cheese and green onions); macaroni and cheese; jalapeno cheddar; or any other desired filling; and/or combination of fillings. The filling may be suitable in some embodiments to be eaten for breakfast, while in other embodiments, the filling may be suitable to be eaten for lunch, dinner, snacks, and/or desert.
The starch layer 106 may surround the filling 104. In some embodiments the starch layer 106 may be the primary functional layer that provides integrity to the food product 100 during the cooking process, as well as the heating, handling, and eating process. In one embodiment, the starch layer 106 may include a blend of starch, gum, and methocelulose combined with mashed potato. Additives may also be included in some cases, such as additional starch, dairy product(s), seasonings, vitamins, minerals, and/or any other additive that may provide flavor and/or textural attributes, for example. While this layer is referred to as a starch layer 106 herein, it will be understood that in some embodiments starch may not be included in the starch layer 106. The starch layer 106 may include any suitable edible product that may provide integrity to the food product 106, such as, but not limited to: any suitable starch base; masa; cornmeal; short-grain rice; polenta; sticky/sushi rice; small pasta (e.g. acini de pepe, orzo); mashed vegetables (e.g. broccoli, cauliflower, carrot, rutabaga, parsnip, turnip, peas, spinach); arborio rice/risotto; grits; sweet potato/yam; red skin potatoes, or any other potato variety; plantain; couscous; bulgar wheat; quinoa; millet; oatmeal; tapioca; semolina; hushpuppy; granola/meusli; gelatin/jell-o; cream cheese; mousse; pudding; fruit; cheese; or any other suitable ingredient, or combination of ingredients. In addition to the aforementioned ingredients being used in the starch layer 106, in some embodiments, some of the ingredients, or a combination of the ingredients may be used, or may also be used as a filling 104.
The breading layer(s) 108 may include a batter and/or breading. For example, in some embodiments, a pre-made batter and/or breading may be used, while in other embodiments any suitable batter and/or breading may be used. The batter and/or breading layer may also include spices, nuts, vitamins, minerals, and/or any other ingredients that my add flavor and/or texture.
The food product 100 of the present disclosure in some embodiments may be made by the process 200 shown in
Following the batter and breading process 210, 212, the product may be processed through a roller 214 that may shape the product into a desired shape, whether that shape is generally cylindrical or spherical. After the product has been suitably shaped in the roller 214, the product may be cooked in a fryer 216. In some embodiments, the potato base layer may be activated by heat. Accordingly, the cooking temperature in some embodiments may desirably be at least 185 degrees Fahrenheit in order to allow the starch layer to serve as a structural support layer for the food product. The product may be heated a suitable amount of time to ensure that the ingredients are properly cooked. Following heating/cooking, the food product may be packaged and/or frozen 218. The frozen food product may then be shipped to stores, restaurants or other consumers or establishments.
In one embodiment, the finished food product may have the following approximate composition by percentage of total weight: starch layer 26%; filling 42%; batter 22%; crumb/seasoning blend 8%; fry oil 2%. The foregoing percentages may be altered in other embodiments without departing from the general spirit and scope of the present disclosure, but the foregoing percentages of ingredients in combination with the foregoing process for making the food product have been shown to result in a food product that may withstand heating and handling without the food product losing its general shape and structural integrity. One advantage of some embodiments of the present disclosure may be that the food product may be warmed and/or heated on a roller grill that may traditionally be used for cooking and/or warming hotdogs, for example, at convenience stores, bowling alleys, bars, amusement parks, carnivals, parades, etc. Accordingly, the food products of the present disclosure may be sold wherever hotdogs warmed and/or cooked on roller grills may be sold, thereby offering a wider variety of grab-and-go food products to consumers. It will be understood, however, that while some embodiments of food products of the present disclosure may be heated on roller grills, other embodiments may be packaged so that the food product may be heated in the microwave, in the oven, or on the stove top, for example.
Although the present invention has been described with reference to preferred embodiments, persons skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.
