| 摘要 |
Described are cook-stable ice cream fillings that are suitable for use in filled pastry products of the type that are pre-cooked, packaged, and frozen. In many embodiments, the cook-stable ice cream fillings of the invention display a texture, consistency, and mouth-feel that is similar to ice cream. In contrast to ice cream, however, the cook- stable ice cream fillings of the invention are more tolerant of heat exposure condition s that are typical when the filled pastry is pre-cooked by the manufacturer. For exampl e, in many embodiments, the cook-stable ice cream fillings do not melt-out or otherwise degrade during the pre-cooking operation. In addition, the cook-stable ice cream fillings of the invention remain substantially frozen when a frozen pastry product containin g a cook--stable ice cream filling of the invention is heated in a toaster or microwave oven under typical heating conditions. In many embodiments, the cook-stable ice cream fillings of the invention can be dispensed by the manufacturer as high viscosity liquids ont o an unbaked dough piece during the process of manufacturing the filled pastry products. Also described are toaster or microwave heatable pastries that comprise an outer pre-cooked (e.g., baked or fried) dough piece that surrounding and an inner fillinglaye r that comprises a cook-stable ice cream filling of the invention. Methods of making cooked filled pastry products including a cook-stable ice cream filling are also described. |
