Food product of dough shell with filling and such product manufacture method

FIELD: food industry.

SUBSTANCE: food product of dough shell with filling contains at least two spherical parts interconnected, along the perimeter, by way of the parts adherence to each other. The connected parts of the shell form a closed volume wherein the filling is placed, the filling including at least two portions having different composition and taste peculiarities. At least one of the portions includes one or several meltable or at least one or several finely chopped and mixed products. The portions contain liquid components, their surfaces contacting via the connective layer in the form of film formed of the filling portions liquid components. The product manufacture method envisages simultaneous moulding of the shell and filling made of at least two portions including liquid components and having various composition and taste peculiarities. The portions moulding is performed simultaneously with the shell moulding; in the process of the product moulding, filling portions are pressed towards each other until liquid components are released that form a connective layer between the filling portions.

EFFECT: invention allows to enhance the product consumer properties and decrease the product manufacture labour intensity.

2 cl, 1 dwg

 

This group of inventions relates to the food industry and is intended for the manufacture of food products, including a test wrapper and the stuffing in it, such as dumplings and similar food products (hereinafter - the product). The main requirements for this product are requirements that meet the conditions of product storage by freezing and the conditions of heat treatment prior to their use.

Known food product made of the test membrane and a variety of fillings, obtained by continuous extrusion of a test cover with a simultaneous discrete introduction to her two isolated toppings (EN 2125799 C1, 10.02.1999). This solution does not fully provide the opportunity to increase the filling volume of the test shell.

These shortcomings have such food, which is essentially a pair of combined dumplings (EP 0475911), two servings of toppings, each of which is located in its own cell.

These shortcomings also has a product in which the chamber is formed constituting the shell fragments of sheets of dough, spaced from each other to a considerable distance, the resulting product has a pair of spaced apart dumplings, United perepichka� of dough (EN 2143807 C1, 10.01.2000). Essential to ensure consumer qualities of the specified product is that eating it is impossible to achieve mixing of the taste characteristics of different portions of toppings, as there is mixing of fillings with the dough shell.

Known pie (46410 EN U1, 10.07.2005), which is a two-molded in the edge regions of the fragment of the sheets of dough for the shell, which include the filling further reinforced pre-boiled test layers. This cake before freezing for long term storage is subjected to a preliminary heat until fully cooked. The disadvantage of the pie is the uncertainty of the gap between layers and membrane, which does not allow to ensure, on the one hand, isolation from each other of the chambers formed by the seams and the shell, and on the other hand - dosed mixture of broth such cameras during the final cooking of the cake after thawing.

Closest to the claimed group of inventions is the technical solution presented in the patent RU103278U 1,10.04.2011, which describes the semi-finished food product comprising made of fragments of the test sheet membrane, which through partial connection of sheets is formed by at least two cavity chambers, PR�Dolgaya filling different fillings before the final full or partial closure, characterized in that it is made from molded blanks, which is a product of a test cover with stuffing, and contains at least one zone further performed after the closure of the chambers casts shell, located outside of the area adjoining chambers, despite the fact that the area of this zone exceeds 1-2 mm, whereas the camera semi-finished product are at close distance up to the contact.

In this technical solution has different options for its implementation, in particular, that the product weight is in the range from its minimum value up to 25 g. the thickness of the test membrane where it is the walls of the cameras selected in the range of 0.5-5 mm. as fillings use any pair of beef, selected from the list: meat/fish, vegetables, fruit, mushroom and dairy-based products. At least one of its chambers is obtained by deformation in the process additional casts of the shell of the sphere, or hemisphere, or Crescent-shaped object, or pincushion or barrel-shaped object. Each blank includes one camera, to obtain the final product, used at least two of the workpiece. Each of the workpieces has an individual part of a test shell, which is manifested in her appearance - in the color and/or texture, and/or in the presence of corpuscular�x inclusions. The product is made from billet triple including where preliminary casts of cameras, from a single test strip. The distance between the nearest internal fragments of various chambers of the workpiece is not more than 20 mm, whereby the distance between such fragments cameras the semi-finished product does not exceed 15 mm. the relative positioning of the pre-connection chambers and zones additional casts of the shell is such that the distance between them is selected in the range of 5-50 mm. made of Prefabricated blanks, which includes speakers test fragments - in any case there are speakers test fragments, through which was carried out for more of the cast, this has prefabricated poteplenie to the cameras place additional casts of the shell. The semi-finished product made of billet, which includes speakers test fragments, through which was carried out for more of the cast, resulting in a semi-finished product is acting on the cameras place additional casts of the shell. Speakers test fragments are located on one or both sides, resulting in additional casts his shell located on one or both sides of the camera. The workpiece includes speakers test fragments, which were located diameter�Central, resulting in in place of preliminary connection of the chambers of prefabricated test tape twisted. Prefabricated includes from 2 to 10 zones additional casts of the shell. The semi-finished product has at least one zone casts cameras in their fit. Area additional casts made prefabricated framing around the perimeter. Area additional casts has breaks. The total area of all zones additional casts of the shell does not exceed 1500 sq mm. the Distance between the nearest internal fragments of various cameras is in the range of 0.5-5 mm. Camera closed relative to each other so that the stuffing cannot come into contact with each other. At least one of its chambers, the aperture providing the contact possibility of its filling with the external environment. The number of cameras selected in the range from 2 to 5 (EN 103278 U1, 10.04.2011).

A method for manufacturing a food product with various toppings (EP 0236134A, 1988), according to which the semi-finished food product is made by extruding a variety of fillers evenly inside the incoming external test wrapper. Alternatively, continuously squeezing the tape consists of three separate materials: for example, the outer layer consists of puff pastry and not test two different fillings. Toppings can be max�governmental, fish, cheese, vegetable, fruit, etc. From the ejection of the tape by the transverse separation of the portions is made the semis, having the form of pads. This form of the product (with crimped edges) allows the fillings slightly out of the test shell. The resulting intermediate product is then cooked by known means, for example by frying in AME capacity. This method is suitable for the production of yeast and puff pastry foods such as crisp bread, ready meals and layer cakes. The disadvantage of this method is its adaptability, low productivity and quality of a food product, as in the preparation of this product is its deformation and leakage of fillings of the test shell.

From the patent RU 2375875 C1 is known a food product from a test of the shell with a filling containing at least two spherical parts, which are joined together along the perimeter by a molding of parts with each other, and the connected parts of the shell to form a closed volume which contains a filling comprising at least two portions having different composition and taste characteristics of at least one of the portions includes one or more fusible, or one or more finely chopped and mixed products.

In �shown the patent provides a method of manufacturing a product, namely, the fact that the product is manufactured by simultaneous molding of the shell and filling made of at least two different portions, with the liquid components of different composition and taste characteristics, wherein the molding portions of the filling is carried out simultaneously with the molding of the shell (RU 2375875 C1, 11.04.2008). this patent is adopted as the prototype of a group of inventions presented in this description.

As shown, when cooking these in the prototype EN 2375875 products, test jumper, encased in a dough coating, not always cooked, and if you increase the cooking time a product fall apart, partially or completely destroyed, which negatively affects the quality of consumer product. Another disadvantage of this invention is the complexity of the method of manufacturing a food product associated with a significant production costs in the manufacture of a product having the jumper.

The technical result presented in this invention the food product and method of its manufacture is the improvement of consumer qualities of the food product and reducing the complexity of manufacture of the product.

The technical result obtained food product from a test of the shell with a filling containing at least two spherical parts, �United among themselves on the perimeter by a molding of parts with each other, while the United part of the shell form a closed volume which contains a filling comprising at least two portions having different composition and taste characteristics of at least one of the portions includes one or more fusible, or one or more finely chopped and mixed ingredients, and the portions contain liquid components and contact between their surfaces through a connecting layer in the form of a film formed from the liquid components of the portions of toppings.

A method of manufacturing a product, consists in the fact that the product is manufactured by simultaneous molding of the shell and filling made of at least two different portions, with the liquid components of different composition and taste characteristics, wherein the molding portions of the filling is carried out simultaneously with the molding of the shell, and molded product portion of the filling is compressed towards each other to select one of the liquid components that form between portions of the filling of the connecting layer.

Fig.1 presents the product in a slit on the side view. The product includes a shell that includes a hemispherical portion 1, made from rolled strips of dough or dough sheet, with part of the shell 1 adjacent the contact surface 2 to the other part about 3�shell, made similarly to the first part. Every piece of product is in operating position has a hemispherical shape. Product parts are interconnected by means of modeling dough, from which they are made. Inside the shell is a portion of 4 toppings, connected by an intermediate connecting layer 5 with another portion of 6 toppings. Position 7 shows the casts of two sheets with each other. The portions of toppings contain a liquid component. As such a component can be used is water.

The product is a mix, due to deep freezing, storage and cooking. The product is made in the form of a rounded spherical inside the product formed by the test membrane, with part of the shell form in the area of their casts connecting flange 8.

The software product includes two portions 4 and 6, it may consist of multiple portions. The portions served in the shell separately from each other. As a result of separate flow portions of toppings, they are located in the cavity of the product separately from each other and they touch each other through an intermediate connecting layer 5. The connecting layer is characterized in that it has properties that ensure the highest possible density portions in the shell and at the same time, the properties of the separation of portions of their mixing, since the portions differ from each� taste smell and content.

If the filling contains many separate small portions, between them also formed the connecting layer. At least one pair of different portions has a different composition and palatability and at least one of the portions includes one or more fusible or more finely chopped and mixed products.

For the manufacture of shell used the dough of different composition. The composition of the test is determined by the flour coarse or fine grind and/or flour of different varieties and/or different origins. The dough can include rye flour, corn, wheat, oat, and/or with various additives: vegetable, salt, sugar, egg, and/or with additives of animal products and/or food coloring.

Product weight is selected in the range from 1.0 to 20.0 g, optimal mass limits of the product is 1.5 to 8 g, the ratio of the mass of product / mass of toppings selected in the range of 1.05-3,50, and the size of the product (excluding the connecting edges) is selected in the range of 6-50 mm thickness of the test membrane in contact with the filling up to 3 mm.

The product is carried out by simultaneous molding of the shell and toppings on special equipment. Separate portions of the filling, having a different composition, is introduced into the shell at the same time, but separately from each others�ha and in the process of molding the product portions are in contact with their surfaces through a thin film of the intermediate connection layer. This layer is a mixture of the two layers are mutually coupled at the molecular level with each other, eliminating from the product partition. The number of intermediate connecting layers may be different, it depends on the number of servings of toppings.

The functionality of the intermediate connecting layer are to prevent penetration into the array one portion of gustatory and olfactory characteristics of the other portions. Each portion has a separate flavor characteristics, which are disclosed in the process of use of the product by the consumer, in particular, in the process chewable product. At least one portion of the filling may be of animal origin. The shell of the product can have at least one hole designed for penetration into the product of the broth during cooking of the product.

The product is obtained as follows. Features a rolled strip of toppings rolled between test strips and submit them simultaneously to the forming area of the product rotating towards each other by the forming drums. Choose a variety in taste and content of the strip of filling. In this regard, served listed bands from different parsemetadata that come between these reels. Supply of test strips and strips filling in the forming area is performed simultaneously.�but why use two or more parcipitate in accordance with the program of manufacture of the product, which indicates the number of servings in the product. Test strips and strips of toppings served on a programme forming cells of the drums. Closing the forming drums in the course of their rotation is molded of test strips two parts of the shell, and from strips of toppings molded portions of toppings. Closing reels in the process of rotation is forced into the corresponding program of the cell drums received part of the shell and located between the portions of toppings. Simultaneously connect to the edges of the shell parts. The result is a self-contained test shell and the connecting flange 8 around the perimeter of the product. Simultaneously, the molded hole in the product for insertion through it of the broth during cooking.

To ensure the quality of the molding product calculate the mass of shells of the product and the weight of its toppings, disposable boxes drums. It is necessary that the portions of toppings, trapped in the shell, adjoined to each other and due to the pressure on the surfaces of cells was isolated from its liquid mixture compositions for the formation of the connecting layer 5 in the form of a film. Film is formed on the entire area of the contact portions 4 and 6 and she after cooling, and after freezing of the product thatwe�devet. As a result, the connecting layer 5 is more durable and airtight structure in comparison with the structures of the portions of toppings, which virtually eliminates the odor penetration and content of one portion of the stuffing in the other portion to the boiling point of the product and its consumption.

The deletion of the partition and replace it with the connecting layer is allowed to increase the volume of the cavity of the shell, to increase the proportion of the filling in the total mass of the product, enhanced in this regard, consumer product quality. The increase of the cavity shell also provided the possibility of increasing the number of servings in the total mass of the filling product, thereby creating a wider range of taste characteristics of the product and expanded the possibilities of choice of the product by the consumer. With the exception of partition walls made of the test is possible to significantly reduce the complexity of manufacturing of the product by reducing the processing steps associated with fabrication of the partition. During consumption of the product with different portions of toppings, with different tastes, there is a mixture of servings of toppings, this creates the possibility of separating different flavors of portions of the filling, and mixing them with the aim of extracting new joint taste. Essentially, the product allows you to save different gustatory features of pertinacity during its production, storage, transportation, final preparation and, most importantly, consumption. Created a dosed mixing of the broth, gained in various portions of toppings, and/or components from different portions of the filling during cooking. This created the possibility of increasing servings of toppings without increasing the mass of dough, increase the number of flavor variations and the creation of a broad base line of the taste characteristics of the product.

1. A food product from a test of the shell with a filling containing at least two spherical parts, which are joined together along the perimeter by a molding of parts with each other, and the connected parts of the shell to form a closed volume which contains a filling comprising at least two portions having different composition and taste characteristics of at least one of the portions includes one or more fusible, or one or more finely chopped and mixed product, wherein the portions contain liquid components and contact between their surfaces through a connecting layer in the form of a film formed from the liquid components of the portions of toppings.

2. A method of manufacturing a product, consists in the fact that the product is manufactured by simultaneous molding of the shell and filling made, of at least �Vuh different portions, having liquid components of different composition and taste characteristics, wherein the molding portions of the filling is carried out simultaneously with the molding of the shell, characterized in that the molded product portion of the filling is compressed towards each other to select one of the liquid components that form between portions of the filling of the connecting layer.



 

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Sandwich pizza // 2549770

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4 tbl, 2 ex

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3 tbl, 3 ex

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2 tbl

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EFFECT: produced dough does not require any additives introduction and allows to bake fermented frozen dough without an additional operation of proofing thus ensuring high quality bakery products manufacture.

24 cl, 27 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of wheat flour) 340-345 g of dietary wheat offal, a food fibres mixture including arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of food salt, 9-11 g of liquid soya lecithin, 4-6 g of a bread improver with components of malt, enzymes and glucose, 0.8-1 g of food soda and 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

9 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of the flour mixture containing 45-55 g of medium rye flour and 45-55 g of wheat flour), 455-465 g of wheat dietary offal, 340-345 g of food fibres mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source for bakery products, 20-22 g of a bakery improver including enzymes, an emulsifier, wheat gluten, fried wheat malt flour, 14.8-15 g of food salt, 9-11 g of lecithin, 0.8-1 g of culinary soda, 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

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