dd?'ll?'lii Patented Sept. 24, 1963 2 under the heat of frying. Other satisfactory ?llings are 3,104,976 pie ?llings, cream type ?llings, and peanut butter ?llings. PROCESS OF PRODUCHQG A FILLED A number of factors in?uence the frying operation, DOUGHNUT such as the composition of the dough or the temperature Howard B. Talley, Upper Montclair, NJ., assignor to of the frying medium. Hence, the period of immersion National Biscuit Company, a corporation of New of the ?lled doughnut in the frying medium may vary Jersey No Drawing. Filed Sept. 25, 1961, Ser. No. 140,247 from about one minute to three minutes. However, the 1 Claim. (Cl. 99-86) preferred period of frying is from one and a half to two minutes. This invention relates to an improved fried product, 10 The frying medium to be employed in the practice of and more particularly concerns a ?lled fried product such the invention ‘may be any suitable frying oil, fat or grease, as a ?lled doughnut or a ?lled fried pie. hydrogenated oils being preferred in the present invention. Filled doughnuts are well known in the art. They are The following examples are illustrative of the practice generally made from yeast-raised doughs that have been of the invention and are not intended to be restrictive of fried in oil, grease or fat for a suitable period of time. 15 the scope or practice of the invention. The ?lling operation is performed in a separate step after the doughnuts have been fried by individually injecting Example 1 them with the desired filling. This requirement for a sep A ‘cake doughnut batter of the same composition as‘ arate ?lling step is costly and time consuming. Up to 20 the previously described cake dough formula is placed now, there has been no attempt to ?ll the doughnut be in a doughnut machine having an annular die opening fore it is fried. The development of this technique would at the lower end thereof and a pressure tank for ?ller improve the quality of production and would lead to in material provided with a tubular opening mounted in creased popularity of ?lled doughnuts. the center of the annular die. Apple pie ?ller is placed It is therefore an important object of the present inven 25 in the pressure tank. When the machine is turned on, tion to provide a method of ?lling a doughnut prior to a sleeve of dough is extruded from the die surrounding the doughnut frying step. the proper amount of ?ller. When the sleeve of ?lling Another object of the invention is to provide a new is cut, it is dropped into a frying chamber where it is product comprising a ?lled ‘doughnut made by ?lling the fried for approximately two minutes. The resulting doughnut before frying. Other objects, features, and advantages of the present 30 product is a palatable fried product that is pleasing in invention will be apparent from the following detailed appearance, taste and texture. description of certain preferred embodiments thereof. Example 2 The objects of the invention are accomplished by pro viding an unbaked cake dough, as distinguished from a Example 1 is repeated using a pineapple ?lling. Sub yeast-raised dough, ?lling it with a suitable syrup, jelly stantially similar results are obtained. or preserve, and cooking the ?lled dough in a heated oil. From the foregoing description it will be seen that the The term, “cake dough,” as used herein is intended to process and product contemplated by this invention re apply to the doughs or dough batters which contain bak units from ?lling a cake dough before it is fried, thereby ing powder and do not depend upon a yeast action in the obviating the necessity of the present day inei?cient step forming of the ‘doughnuts. Cake doughs consequently of after-?lling the cooked doughnut. do not require time for proo?ng after the doughnut is It will be understood that modi?cations and variations formed and before it can be cooked. may be effected without departing from the spirit and To ?ll the doughnut of the invention, the ?lling can scope of the invention. be encased between two strips or sheets of cake dough 45 What is {claimed is: and placed in hot oil for frying. Alternatively, the ?ll Process of producing an edible ?lled doughnut from ing can be deposited along an elongated bottom strip of cake dough suitable for frying comprising extruding in cake dough and covered with a top layer of cake dough tubular form a batter of cake dough to form a collapsible to encase the ?lling. if the ?lling is spaced along the elongated cake dough sleeve, simultaneously extruding strip, a series of ?lled pockets will be formed which can 50 into said sleeve at least one deposit of a ?lling immedi either be fried as a unit or be severed to form individual ately prior to the collapse of said sleeve, thereby to en ?lled pockets and then tried. On the other hand, if the capsulate said ?lling in said sleeve, and frying said ?lled ?lling is deposited in linear fashion along the strip, then sleeve in heated oil. a single elongated ?lled pocket is formed. Preferably, the ?lled doughnut of the invention is made References Cited in the ?le of this patent - by forming a hollow sleeve of the cake dough around an 55 inner core of a ?lling. This may be accomplished by UNITED STATES PATENTS means of a concentric or compound die comprising a cen 651,829 Copland _____________ __ June 19, 1900 tral core die and a generally tubular outer die surround 1,596,652 Giovanneti __________ __ Aug. 17, 1926 ing the core die. Cake dough batter is extruded through 1,664,337 Vanderput ___________ __ Mar. 27, 1928 the outer annular die to form a doughnut sleeve which 1,706,491 Jenkins _____________ __ Mar. 26, 1929 receives and collapses around the core ?lling discharged 1,933,557 Kalvin _______________ __ Nov. 7, 1933 from the inner or central die. 2,855,305 Cella _________________ __ Oct. 7, 1958 In practice excellent results are secured by employing a cake dough containing approximately ?our 40 parts, OTHER REFERENCES sugar 14 parts, shortening 3 parts, eggs 1 part, leayen ing 1.2 parts, salt .6 part, ?avoring material .25 part, and “Everybody’s Cook Book,” 1937, by Lord, Harcourt, 26 parts water, although other cake dough formulas may Brace and ‘Co. (New York), pages 174, 175. be employed if so desired. “The United States Regional Cook Book,” 1947, by The doughnut may be ?lled with any suitable ?avoring Berolzheimer, published ‘by Culinary Arts Inst. (Chicago), or coloring as desired. Syrups, jams, and jellies are par pp. 109, 230. ticularly suitable as they do not coagulate or deteriorate “Baking Industry,” Mar. 8, 1958, page 74. .