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A baked cookie is produced having a two phase interior filling. There is an oil based interior filling and a water based interior filling. The oil based interior filling coats at least part of the interior of the biscuit and enhances the taste of the cookie. Upon this cookie being heated in a microwave oven the water based filling expands and exudes out through the top of the cookie flowing down the exterior surfaces of the cookie and coating these surfaces. This cookie is produced by co-extruding a dough and the oil based filling. The dough piece is than baked whereby there is formed a hollow interior section. It is this hollow interior section that is then filled with the water based filling.

Inventors: Donald G. Boehm, Richard D. Fazzolare
Original Assignee: Nabisco Brands, Inc.
Primary Examiner: Mary S. Mims
Current U.S. Classification: 426/94; 426/237; 426/242; 426/243; 426/281; 426/283
International Classification: A21D 1500

View patent at USPTO
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Citations

Cited PatentFiling dateIssue dateOriginal AssigneeTitle
US1817114Sep 19, 1928Aug 4, 1931METHOD OF MAKING CONFECTION SHELLS
US3450538Sep 1, 1964Jun 17, 1969PROCESS FOR MAKING A READY-TO-EAT BREAKFAST
US3764715Feb 4, 19721973METHOD OF SIMULTANEOUSLY EXTRUDING
US3830948Jul 1, 1970Aug 20, 1974METHOD FOR IMPROVING SHELF-LIFE OF BAKED GOODS
US4104405Dec 5, 1977Aug 1, 1978Food product having expanded confection and method of manufacture
US4209536Aug 30, 1978Jun 24, 1980P. Ferrero & C. S.p.AFilled food product and method of making same
US4251551May 29, 1979Feb 17, 1981General Mills, Inc.Food composition and method for preparing cheese-coated, puffed snacks upon microwave heating
US4409250May 29, 1979Oct 11, 1983General Mills, Inc.Method for preparing sugar coated, puffed snacks upon microwave heating
US4525367Nov 2, 1983Jun 25, 1985Method for preparing an expanded food product
US4563358Jan 29, 1979Jan 7, 1986F. B. Mercer Limited
Cadbury Schweppes Limited		Composite food product and method for making the same
US4579744Jul 12, 1984Apr 1, 1986Nabisco Brands, Inc.Method for co-extrusing dough mass with particulate matter in the outer dough
US4596713May 10, 1984Jun 24, 1986Microwave food packets capable of dispersing a food additive during heating
US4613508Nov 4, 1983Sep 23, 1986Morinaga & Co., Ltd.Process for producing filled hard dough biscuits
US4693899May 22, 1985Sep 15, 1987Method for preparing filled cooked dough product
US4752494Mar 5, 1987Jun 21, 1988Frito-Lay, Inc.Thermostable edible creme
US4762723Jun 24, 1986Aug 9, 1988Nabisco Brands, Inc.Process for making coextruded filled cookies

Referenced by

Citing PatentFiling dateIssue dateOriginal AssigneeTitle
US5505971Dec 10, 1993Apr 9, 1996Meiji Seika Kaisha, Ltd.Process for the manufacture of expanded hollow confectionery
US5731020Feb 20, 1996Mar 24, 1998Discrete wafer assembled cookie and method of making same
US6607763Jan 4, 2001Aug 19, 2003The Pillsbury CompanyLeavened dough extrusion

Claims

1. A cookie comprising a baked dough-based shell containing therein at least two filters, said cookie having a weakened portion or at least one opening on its upper surface so that during a subsequent heating step at least one of said filters can flow from said weakened portion or opening and at least partially coat the outer surface of the cookie, at least one of said filters being an oil based filter and at least one of said filters being a water based filter.

2. A cookie as in claim 1 wherein said water based filter is located on said oil based filter and said water based filter exudes from the cookie upon heating.

3. A cookie as in claim 1 wherein said upper surface has at least one opening.

4. A cookie as in claim 1 wherein said oil based filter and said water based filter each contain a flavorant.

5. A cookie as in claim 4 wherein said flavorant is selected from the group consisting of vanilla, chocolate, fruits, nuts, mint and mixtures thereof.

6. A cookie as in claim 4 wherein said water based filter contains marshmallow.

7. A method of making cookies which contain fillers, said cookie having a weakened portion or at least one opening in the upper portion thereof, comprising subjecting said cookies to heat whereby at least one of said fillers within said cookies overflows through the upper weakened portion or at least one opening to thereby at least partially coat the outside surface of the cookies, at least one filler being an oil based filler and at least one filler being a water based filler.

8. A method as in claim 7 wherein primarily said water based filler exudes from the cookie during heating.

9. A method wherein said heat is provided by microwave energy.

10. A method as in claim 8 wherein said fillers contain a flavorant selected from the group consisting of vanilla, chocolate, fruits, nuts, mint and mixtures thereof.

11. A method as in claim 7 wherein said water based filler contains marshmallow.

12. A method of making a filled cookie comprising:

(a) co-extruding a dough and an oil based filler to form individual dough pieces;
(b) baking the individual dough pieces whereby the dough pieces expand to form additional space within the dough pieces and said oil based filler coats at least part of the interior surface of said dough pieces; and
(c) injecting a water based filler into the baked dough pieces.

13. A method as in claim 12 wherein the top of said baked dough pieces have at least one opening therethrough.

14. A method as in claim 12 wherein the top of said dough pieces have a weakened area on the upper surface thereof.

15. A method as in claim 12 wherein each of said fillers contains a flavorant.

16. A method as in claim 13 wherein said flavorant is selected from the group consisting of vanilla, chocolate, fruits, nuts, mint and mixtures thereof.

17. A method as in claim 14 wherein said dough is selected from the group consisting of vanilla doughs, chocolate doughs and graham doughs.

18. A method as in claim 12 wherein said water based filler contains marshmallow.