US4596714A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for making a baked filled snack product
Assignee: Procter and Gamble Co
•
Filing: 1983-11-17
•
Granted: 1986-06-24
•
Expires: 2003-11-17
Abstract
Abstract A peanut butter-filled snack product and the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. The filling is surrounded by a layer of dough comprising flour, water and at least about 21% fluid shortening by weight of the flour. The fluid shortening reduces oil migration during baking and storage so that the filling remains soft and lubricious.
Inventors
- 👤 William J. Brabbs
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 18:27
CPC Classifications
A; A23; A23L; A23L25/00; A23L25/10; A21; A21D; A21D13/00; A21D13/30; A21D13/31; A23L7/00; A23L7/10; A23L7/117; A23L7/122; A23P; A23P20/00; A23P20/20
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
83 words
A method for making a baked filled snack product, which comprises the steps of: (a) providing an edible, heat stable, lubricious filling having a fat content of from about 40 to about 70% by weight; (b) partially or completely surrounding the filling with a layer of dough containing water, flour and at least about 21% fluid shortening by weight of the flour, to form a raw filled snack product; and (c) baking the raw snack product to form a baked filled snack product.
Claim 2
Independent Claim
83 words
A method for making a baked filled snack product, which comprises the steps of: (a) providing an edible, heat stable, lubricious filling having a fat content of from about 40 to about 70% by weight; (b) partially or completely surrounding the filling with a layer of dough containing water, flour and at least about 21% fluid shortening by weight of the flour, to form a raw filled snack product; and (c) baking the raw snack product to form a baked filled snack product.
Claim 3
Dependent Claim
12 words
A method according to claim 1 wherein the filling is peanut butter.
Claim 4
Dependent Claim
32 words
A method according to claim 2 wherein the raw snack product is baked at a temperature of from about 350° to about 500° F. for from about 2 to about 12 minutes.
Claim 5
Dependent Claim
13 words
A method according to claim 1 wherein the filling is an oilseed butter.
Claim 6
Dependent Claim
30 words
A method according to claim 4 wherein the oilseed butter is selected from the group consisting of peanut butter, cashew nut butter, sunflower seed butter, soybean butter and mixtures thereof.
Claim 7
Dependent Claim
23 words
A method according to claim 5 wherein the oilseed butter has a fat content of from about 50 to about 60% by weight.
Claim 8
Dependent Claim
24 words
A method according to claim 4 wherein the dough layer comprises from about 21 to about 30% fluid shortening by weight of the flour.
Claim 9
Dependent Claim
24 words
A method according to claim 7 wherein the dough layer comprises from about 25 to about 38% fluid shortening by weight of the flour.
Claim 10
Dependent Claim
14 words
A method according to claim 4 wherein the dough layer completely surrounds the filling.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1989-06-23 | 1989-12-23 | 1990-06-24 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-06-23 | 1993-12-23 | 1994-06-24 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-06-23 | 1997-12-23 | 1998-06-24 | $7700.00 | Window Closed / Lapsed |