Patent US4637101A successfully refreshed from Google Patents.
US4020184A
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US
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Method of making pizza bread analog
Assignee: Individual
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Filing: 1976-01-02
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Granted: 1977-04-26
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Expires: 1996-01-02
Abstract
Abstract A pizza ersatz in the form of a bread food product and process therefor. A dough is prepared using a tomato based formula providing pizza flavor ingredients for homogeneous distribution throughout a soft textured baked bread loaf. A charge of stabilized flavor intensifier is inserted into a preformed incision in the dough surface for limited migration during baking. The baking procedure also includes the introduction of a flowable cheese composition having a viscous consistency for containment within a confined area on the bread surface.
Inventors
- 👤 Jack B. Chesner
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 17:13
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/40; A21D13/41; A21D13/30; A21D13/31
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
157 words
A method for making a pizza flavored food product in the form of a bread analog comprising the steps of preparing a dough having a homogeneously distributed mixture of a tomato based formulation of flavoring ingredients, allowing the dough to ferment, releasing the gases formed during said fermentation, scaling the dough into desired shapes, proofing the dough, providing an incision penetrating an upper surface and extending interiorly into the dough, placing a liquefied charge of stabilized flavor intensifier into the incision, baking the dough in an oven for partial sealing of the incision and limited migration of the flavor intensifier to provide an included area having a soft moist texture, removing the dough from the oven prior to completion of the baking procedure, applying a flowable cheese sauce composition to the upper surface of the dough, reinserting the dough into the oven to complete the baking procedure wherein the sauce composition sets to form a surface lamina.
Claim 2
Independent Claim
157 words
A method for making a pizza flavored food product in the form of a bread analog comprising the steps of preparing a dough having a homogeneously distributed mixture of a tomato based formulation of flavoring ingredients, allowing the dough to ferment, releasing the gases formed during said fermentation, scaling the dough into desired shapes, proofing the dough, providing an incision penetrating an upper surface and extending interiorly into the dough, placing a liquefied charge of stabilized flavor intensifier into the incision, baking the dough in an oven for partial sealing of the incision and limited migration of the flavor intensifier to provide an included area having a soft moist texture, removing the dough from the oven prior to completion of the baking procedure, applying a flowable cheese sauce composition to the upper surface of the dough, reinserting the dough into the oven to complete the baking procedure wherein the sauce composition sets to form a surface lamina.
Claim 3
Dependent Claim
60 words
A method for making a pizza bread analog as claimed in claim 1 wherein the incision is in the form of a V-shaped slot and the upper surface of the dough is contoured to slope toward the incision with an outer dough boundary providing a peripheral shoulder for containment of the liquefied charge of stabilized intensifier and flowable sauce composition.
Claim 4
Dependent Claim
30 words
A method for making a pizza bread analog as claimed in claim 2 further including the step of proofing the dough in a steam chamber prior to providing the incision.
Claim 5
Dependent Claim
38 words
A method for making a pizza bread analog as claimed in claim 3 wherein the initial baking procedure is conducted under live wet steam injected into the oven under pressure for controlled development of a thin uniform crust.
Claim 6
Dependent Claim
41 words
A method for making a pizza bread analog as claimed in claim 4 wherein the baking procedure is completed by reinserting the dough into the oven and discontinuing the injection of live wet steam to permit the sauce composition to set.
Claim 7
Dependent Claim
39 words
A method for making a pizza bread analog as claimed in claim 5 wherein the dough is baked during the initial and final baking procedure in an oven at a temperature range of between 375° F. and 425° F.
Claim 8
Dependent Claim
34 words
A method for making a pizza bread analog as claimed in claim 6 wherein the charge of flavor intensifier includes a nonartificial tomato extract, and the flowable sauce composition includes a seasoned cheese preparation.
References Cited (Backward Citations)
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Cited
US2668117A
Cited
US2608485A
Cited
US2774316A
Cited
US3667963A
Cited
US3879564A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-04-25 | 1980-10-25 | 1981-04-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-04-25 | 1984-10-25 | 1985-04-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-04-25 | 1988-10-25 | 1989-04-26 | $7700.00 | Window Closed / Lapsed |