AU659688B2

AU659688B2 - Dish for producing a food product consisting of a base and filling, a process for the production of the food product and the final product obtained

Info

Publication number: AU659688B2
Application number: AU27311/92A
Authority: AU
Inventors: Alain Gueroult
Original assignee: Frisco Findus AG
Current assignee: Frisco Findus AG
Priority date: 1991-11-11
Filing date: 1992-10-23
Publication date: 1995-05-25
Anticipated expiration: 2012-10-23
Also published as: BR9204355A; NO924255L; FI924977A0; DE69119229T2; FI924977A; CA2082597A1; ES2087949T3; EP0541834A1; AU2731192A; NO924255D0; DE69119229D1; DK0541834T3; NO301149B1; GR3020344T3; MX9206444A; ATE137387T1; EP0541834B1

Abstract

In order to prepare a food product made up of a base made from food-grade dough 9 and topping 7, the topping is placed in a plate, the lateral wall of which has, at its upper part, a first lower collar 3 and a second upper collar 4, until it reaches the level of the lower collar 3. Then a sheet of food-grade dough is placed above the plate and cut out by a punch action against the upper collar 4, thus producing the base 9 of the food product. <IMAGE>

Description

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AUSTRALIA

PATENTS ACT 1990 C OM P L E T E SPECIFICATIO N FOR A STANDARD PATENT

ORIGINAL

f0t 0 o 0 Name of Applicant: 0 0 00 00000 Actual Inventor: Address for Service: FRISCO-FINDUS AG Alain Gueroult SHELSTON WATERS Clarence Street SYDNEY NSW 2000 Invention Title: "DISH FOR PRODUCING A FOOD PRODUCT CONSISTING OF A BASE AND FILLING, A PROCESS FOR THE PRODUCTION OF THE FOOD PRODUCT AND THE FINAL PRODUCT OBTAINED"

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The following statement is a full description of this invention, including the best method of performing it known to us:la The present invention relates to a dish for the production of a food product consisting of a base and a filling, to the process for the production of the food product and to the final product obtained.

Food products consisting of a base and filling, such as pizzas, are normally produced in the following manner.

A sheet of edible dough is cut to form the base of the pizza and the filling is disposed on the base; the base being placed on a support. There are significant problems in distributing the filling over the base. In fact, it is practically impossible to obtain a homogeneous and even distribution of the filling over the base. More particularly, the filling tends to spread out and thus not be equidistant from the rim of the base. Sometimes the filling may overflow and run onto the support on which the base is laid.

The object of the present invention is therefore to produce a food product, such as a pizza, in a manner which allows even distribution of the filling on the *base.

It has been found that it is possible to achieve :-°-this object by using a dish of a particular shape.

The present invention thus relates to a dish for 25 the production of a food product consisting of an edible dough base and a filling, having a bottom and a lateral S..6 wall, the upper part of which has a first bottom flange, extending in the external radial direction, and a second top flange, higher than the first, the inner edge of 30 which is radially external with respect to the outer edge of the first flange, connected to the first flange by a side, and wherein the top flange is extended downwards by a wall which extends as far as the level of the bottom of the dish.

The present invention also relates to a process II I I for the production of a food product, consisting of an edible dough base and a filling, wherein the filling is disposed in a dish of the type described above until it reaches the level of the bottom flange of the dish, a sheet of edible dough is then placed on top of the dish and pressed against the top flange of the dish until the sheet of edible dough is cut by stamping, thus producing the base of the food product which rests on the bottom flange of the dish, wherein, when the sheet of edible dough is stamped, a ring is positioned underneath the top flange.

Finally, the present invention relates to a food product consisting of a filling and an edible dough base placed in a dish of the type described above, wherein the filling is situated in the lower part of the dish, the upper face of the filling being at the level of the bottom flange, the edible dough base being situated above the filling, the edge of the base being limited radially by the side of the dish connecting the bottom and top flanges.

By means of the invention it is thus possible to .obtain a finished product in which the filling does not overflow the edible dough base. In addition, as the finished product, for example a pizza, may be 25 deep-frozen, it is protected by the dish in its packaging and permits easier handling and storage.

.ake The finished product is designed, after being taken out of its dish, to be cooked in an oven.

Other characteristics and advantages will be 30 clear from the following description given with ~reference to the accompanying drawings presented solely by way of non-limiting example, in which: t' p "Fig 1 shows a cross-sectional view of the dish i AL Uj 6h.J iiA Li.q it e1w -o 4'.

3 according to the invention, Fig 2 shows a diagrammatic cross-sectional view of the production of a pizza in the dish according to the invention, Fig 3 shows a cross-sectional view of a pizza contained in a dish according to the invention.

As can be seen in Figure 1, a dish according to the invention consists of a bottom 1 and a lateral face 2.

Preferably the dish is made from a plastics material such as PVC. If the dish is intended only for the manufacture of the product, the frozen food product subsequently a 15 being packaged without the dish, the dish is preferably made from metal. At the upper part of this lateral face 2, a first bottom flange 3 is provided which extends in the external radial direction. Above this bottom flange 3, a second top flange 4 is provided, the inner edge of which is radially external with respect to the outer edge 1 of the bottom flange 3. The two flanges, bottom 3 and top 4, are connected by a side 5 which is preferably angled.

25 According to the principal embodiment of the invention, the top flange 4 is extended downwards by a wall 6 which o extends as far as the level of the dish bottom 1. This wall 6 is preferably angled, the diameter of its bottom being greater than the diameter of its top.

As can be seen, the dish is preferably produced in the form of a sheet which may be formed by pressing to obtain the desired shape, but it is obvious that the dish could have already been shaped.

To implement the process according to the invention, a filling 7, for example a tomato sauce, is disposed in the

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dish until the top level of the filling comes close to' the bottom flange 3. A sheet 8 of edible dough is then disposed over the dish 1 and pressed against the top flange 4. This can be achieved by any known means, for example by means of a cylinder 10. By stamping the sheet 8 against the top flange 4, the sheet 8 is cut and thus forms the base 9 of the pizza which rests on the top face of the filling 7 and the bottom flange 3 as illustrated in Figure 2.

A pizza disposed in a dish is thus obtained, wherein the filling 7 is situated at the bottom of the dish and the edible dough base 9 is bordered by the side 5 of the lateral face 2 of the dish. as shown in Figure 3.

According to a variant of the invention, where the dish does not have a vertical wall 6 extending the top flange 4 or where the material forming the dish is not sufficiently rigid, a ring 11, for example made from metal, is positioned underneath the top flange 4 in order .to avoid any deflection of the dish during the stamping.

.The ring 11 is illustrated in Figure 2.

The final product obtained may be frozen, the pizza 25 remaining in its dish, and then disposed in its final packaging.

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Claims

1. Dish for the production of a food product consisting of an edible dough base and a filling, having a bottom and a lateral wall, the upper part of which has a first bottom flange extending in the external radial direction and a second top flange, higher than the first, the inner edge of which is radially external with respect to the outer edge of the bottom flange, connected to the bottom flange by a side, and wherein the top flange is extended downwards by a wall which extends as far as the level of the bottom of the dish.

2. Process for the production of a food product, consisting of an edible dough base and a filling, wherein the filling is disposed in a dish according to Claim 1, in order to reach the level of the bottom flange of the dish, a sheet of edible dough is placed on top of the dish and is pressed against the top flange of the dish until the edible dough sheet is cut by stamping, thus producing the base of the food product which rests on the bottom flange of the dish, wherein, 20 when the sheet of edible dough is stamped, a ring is positioned underneath the top flange.

3. Food product consisting of a filling and edible dough base placed in a dish according to Claim 1, 2 wherein the filling is situated at the bottom part of the dish, the top face of the filling being at the level of the bottom flange of the dish, the edible dough base being situated above the filling, the edge of the base being bordered radially by the side of the dish connecting the bottom and top flanges.

4. A dish for the production of a food product substantially as herein described with reference to the accompanying drawings. A process for the production of a food product substantially as herein described with reference to the accompanying drawings.

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6. A food product substantially as herein described with reference to the accompanying drawings. DATED this 17th day of March 1995 FRISCO-FINDUS AG Attorney: LEON K. ALLEN Fellow Institute of Patent Attorneys of Australia of SHELSTON WATERS qA1,* V I I I I'I ABSTRACT To produce a food product consisting of an edible dough base and a filling the filling is disposed in a dish, the lateral wall of which has, at its top part, a first bottom flange and a second top flange until it reaches the level of the bottom flange A sheet of edible dough is then placed on top of the dish and cut by stamping against the top flange thus producing the base of the food product. Fig. 3 F i ft