Process for making a fried fruit filling composition-containing food product

Claim 2

A process for making a fried fruit filled, yeast dough product which comprises: forming a fruit filled, yeast dough product by enveloping a fruit filling in an envelope of a yeast dough which is capable of being cooked by frying, said fruit filling being impervious to contact with a frying medium under cooking conditions and having a soluble solids content of about 47% to about 51% by weight and about 12.2 to about 15.0% dehydrated fruit, at least a portion of which is evaporated apple, said yeast dough envelope having one or more perforations exposing said fruit filling, and immersing at least a portion of the fruit filled, yeast dough product in a frying medium under frying conditions for a time sufficient to allow the frying medium to fry said yeast dough envelope.

Claim 3

The process of claim 1 wherein the fruit filling includes from about 4.9 to 15.0% evaporated apple and 0.0 to 7.3% other dehydrated fruit selected from the group consisting of dehydrated cherries, blueberries, apricots and raspberries.

Claim 4

The process of claim 2 wherein the fruit filling includes from about 2.0 to 3.0% fresh or processed fully hydrated fruit.

Claim 5

The process of claims 1, 2 or 3 wherein the yeast dough is a Danish pastry dough-shortening laminate containing about 1 to 2 ounces of shortening per pound of yeast dough.

Claim 6

A process for making a fried fruit filled, yeast dough product comprising: interleaving lengths of yeast dough sheets with layers of shortening composition to form a dough-shortening laminate containing about 1 to 2 ounces of shortening per pound of dough; forming perforations along one side of the dough-shortening laminate length; depositing a portion of fruit filling at predetermined intervals along the unperforated side of the dough-shortening laminate length; said fruit filling being impervious to contact with a frying medium under frying conditions and having a soluble solids content of about 47% to about 51% by weight and about 12.2 to about 15.0 % dehydrated fruit, at least a portion of which is evaporated apple; folding the perforated side of the dough-shortening laminate over the filling and the unperforated side of the dough-shortening laminate; cutting and sealing across the length of the filled dough-shortening laminate to form an individual fruit filled, yeast dough product; proofing the individual fruit filled, yeast dough product under yeast-activating conditions, thereby forming a proofed individual fruit filled, yeast dough product, and finally frying said proofed individual fruit filled, yeast dough product.

Claim 7

A process for making a fried fruit filled, yeast dough product comprising: interleaving lengths of yeast dough sheets with layers of shortening composition to form a dough-shortening laminate containing about 1 to 2 ounces of shortening per pound of dough; forming perforations along one side of the dough-shortening laminate length; depositing a portion of fruit filling at predetermined intervals along the unperforated side of the dough-shortening laminate length; said fruit filling being impervious to contact with a frying medium under frying conditions and having a soluble solids content of about 47% to about 51% by weight and about 12.2 to about 15.0 % dehydrated fruit, at least a portion of which is evaporated apple; folding the perforated side of the dough-shortening laminate over the filling and the unperforated side of the dough-shortening laminate; cutting and sealing across the length of the filled dough-shortening laminate to form an individual fruit filled, yeast dough product; proofing the individual fruit filled, yeast dough product under yeast-activating conditions, thereby forming a proofed individual fruit filled, yeast dough product, and finally frying said proofed individual fruit filled, yeast dough product.

Claim 8

A process for making a fried fruit filled, yeast dough product with icing comprising: interleaving lengths of yeast dough sheets with layers of shortening composition to form a dough-shortening laminate containing about 1 to 2 ounces of shortening per pound of dough; forming perforations along one side of the dough-shortening laminate length; depositing a portion of fruit filling at predetermined intervals along the unperforated side of the dough-shortening laminate length; folding the perforated side of the dough-shortening laminate over the fruit filling and the unperforated side of the dough-shortening laminate; said fruit filling being impervious to contact with a frying medium under frying conditions and having a soluble solids content of of 47 to about 51% by weight and about 12.2 to about 15.0% -dehydrated fruit, at least a portion of which is evaporated apple; cutting and sealing across the length of the filled dough-shortening laminate to form an individual fruit filled, yeast dough product, proofing the resulting individual fruit filled, yeast dough product under yeast-activating conditions; frying the proofed individual fruit filled, yeast dough product and applying icing to the external surface of the fried product.

Claim 9

A process for making a fried fruit filled, yeast dough product with icing comprising: interleaving lengths of yeast dough sheets with layers of shortening composition to form a dough-shortening laminate containing about 1 to 2 ounces of shortening per pound of dough; forming perforations along one side of the dough-shortening laminate length; depositing a portion of fruit filling at predetermined intervals along the unperforated side of the dough-shortening laminate length; folding the perforated side of the dough-shortening laminate over the fruit filling and the unperforated side of the dough-shortening laminate; said fruit filling being impervious to contact with a frying medium under frying conditions and having a soluble solids content of of 47 to about 51% by weight and about 12.2 to about 15.0% -dehydrated fruit, at least a portion of which is evaporated apple; cutting and sealing across the length of the filled dough-shortening laminate to form an individual fruit filled, yeast dough product, proofing the resulting individual fruit filled, yeast dough product under yeast-activating conditions; frying the proofed individual fruit filled, yeast dough product and applying icing to the external surface of the fried product.

Claim 10

The process of claims 1, 5 or 6 wherein frying is conducted at temperatures of about 375° F. to about 380° F.

Claim 11

The process of claims 4 or 5 wherein said yeast-activating conditions comprise exposure of the individual fruit filled, yeast dough product to temperatures of 90° F. to 110° F. at 60% to 80% humidity for a period of about 25 to about 30 minutes.

Claim 12

The process of claim 8 wherein said yeast-activating conditions comprise exposure of the individual fruit filled, yeast dough product to temperatures of 100° F. to 110° F. at about 70% humidity for a period of about 25 to about 30 minutes.

Claim 13

The process of claims 1, 5 or 6 wherein the fruit filling comprises the following. ingredients: evaporated apple, about 4.9 to about 15.0% by weight; dehydrated cherries, blueberries, apricots, or raspberries, about 0.0 to about 7.3% by weight; high fructose corn syrup having a dextrose equivalent (DE) of 42, about 7.1 to about 22.2% by weight; corn syrup having a dextrose equivalent (DE) of 62, about 15.0 to about 21.6%; and water exclusive of that contained in the other ingredients, about 36.0 to about 45.4%.

Claim 14

The process wherein the fruit filled, yeast dough product of claim 1 or wherein the proofed individual fruit filled, yeast dough product of claims 5 or 6 is fried for about 90 to about 150 seconds.

Claim 15

The process wherein the fruit filled, yeast dough product of claim 1 or wherein the proofed individual fruit filled, yeast dough product of claims 5 or 6 is completely immersed in frying medium drying frying.

Claim 16

The process wherein the fruit filled, yeast dough product of claim 1 or wherein the proofed individual fruit filled, yeast dough product of claims 5 or 6 is partially immersed in frying medium, one side at a time.