CZ202027A3 - Method of making boxes - Google Patents

Abstract

The method of making a box consists in inserting into the square, rectangle, star, circle, drop mold gradually in individual layers a part of the food so that after filling the mold contains the whole food, the mold having an area of 1 to 5 cm2, height not exceeding 5 cm and a volume of 5 to 125 cm3.

Description

Method of making boxes

Field of technology

The present invention relates to a process for the production of meals for consumption in the form of cakes. The purpose of our food preparation concept in the form of Krabkostek is to enable people with swallowing difficulties to receive food so that they can consume it independently or with minimal assistance.

Prior art

Available food modifications are divided into the following forms:

1) food prepared according to the standard procedure in the appropriate diet regime corresponding to the target group of diners.

2) food ground or in any way ground so as to eliminate the problem of biting the bite,

3) mixed or mushy diet, ie. the food is cooked in the standard way in the appropriate diet, but before serving it is mixed or cut into a uniform mass.

The currently available options for eating food do not sufficiently address the issue of eating in people with difficulty swallowing. Currently, a mushy or mixed diet is accepted as an alternative for serving food to people with swallowing difficulties, but this diet suffers from major disadvantages in that it lacks the appearance aspect, lacks the aroma and taste of the original food and completely lacks a consistency solution. diet. This almost tasteless, and therefore inadequate nutrition for diners is related to the inability of the body's immune system to fight disease.

The concept of finger foods is well known in practice. It is actually a type of sandwich that is generally known. Its goal is to adjust the diverse range of hand-held foods, but this concept has the disadvantage that it does not primarily address the consistency of the food so that it can be swallowed by a person with swallowing difficulties.

Swallowing problems are increasingly encountered in people with mental or psychiatric illness. We have many years of experience in providing services to people with Alzheimer's disease. Neurodegenerative diseases significantly affect swallowing abilities. Limited swallowing ability affects the amount of calories ingested and their adequate amount is an important parameter of the immune system's ability to cope with the disease. Insufficient nutritional nutrition of malnutrition is an essential aspect for the body's ability to fight chronicity. For food preparation, the appearance is considered to be a crucial missing area of food preparation. It is necessary to assume that the food is attractive in appearance, smell and taste, and that it is properly prepared and easily acceptable to the diner, so that the diner accepts it with a pleasant feeling, not just as a necessity.

The essence of the invention

The purpose of our invention of food preparation in the form of boxes is to enable people with swallowing difficulties to serve food so that they can consume it independently or with minimal assistance. These boxes according to the invention solve the known problems of preparing and preparing food so that the diner in one bite. that is, in Krabkoska, he received all the parts of the food and that the bite was of such a consistency that it is well swallowable and retains all the parameters of taste, aroma and appearance of the food.

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The Krabkostek concept emphasizes the appearance and preservation of aromas and flavors. Furthermore, this concept solves the consistency of the food so that it is easy to swallow. Another advantage of this new product is the ability to measure calories consumed.

The aim of the present method of making Krabkostek is to prepare food in such a shape that a partial bite contains the entire spectrum of cooked food, is attractive to the eye, smells and tastes. This prevents nutritional deficiencies, which is essential for the body's immune system to cope with disease.

The essence of Krabkostek production is to have a shape in the cross section of the shape of a square, rectangle, star, circle, drop (Fig. 1-4), simply a shape that is not decisive for this production, but such that we obtain a shape whose area dimension is in the range 1- 5 cm, preferably 3-4 cm, and whose height does not exceed 5 cm. The shape is not decisive, the volume size is important, which is in the range of 5-125 cm ³ , preferably 25-65 cm ³ , according to the individual needs of the diners for which it is intended. The finished and prepared food is inserted into the mold in individual layers, all its parts. Before inserting the individual parts, the mold can be lined with confectionery paper, preferably transparent. The individual parts of the food are kept in the mold using an appropriate fixing agent, such as starch, preferably potato starch, gelatin, baby semolina and the mold. For consumption, we remove the mold and, if necessary, remove the confectionery paper. This gives a box that has the content and taste of the whole dish. The box is intended for people with such swallowing difficulties, where their level of self-service does not allow the use of cutlery, but allows you to grab the bite in your hand and give it into your mouth (either directly by the patient or with the help of a professional assistant).

For that. in order to be able to put the individual parts of the food into the mold, it is necessary to adjust the individual parts of the food.

To create a fine consistency of the meat, we can use various methods of meat preparation which are known to a person skilled in the art. For example, we can grind the meat in a meat grinder and then finish it with a stick mixer. Another way may be a milling machine that allows us to produce a fine creamy consistency of meat. Add baking or broth from the prepared meat to the meat mass as needed to achieve the desired consistency and taste.

To maintain the shape of the individual treatments, various thickeners are added to the dishes. Thus, for example, starch can be used, preferably potato starch, for example in sauces, baby semolina, for example in lentils, gelatin, for example in fruit purees. etc. Different thickeners can also be combined with each other in different ways.

Attachments must also be prepared for the preparation of Krabkostek. These modifications are known to the person skilled in the art. For example, potatoes require only minor final adjustments such as grating, squeezing, or grinding, etc. Mashed potatoes can be consumed without restriction for people with swallowing difficulties. Another example is dumplings. For example, after the standard preparation of bread dumplings, it is necessary to cut the dumpling into small cubes for preparation into Krabkostek and mix it with potato starch. This adjustment requires subsequent cooling for about 30 minutes in the refrigerator. An alternative to the use of bread dumplings can be, in suitable cases, semolina or Karlovy Vary dumplings or potato dumplings.

After preparing the box in the mold, the box with the box is allowed to cool. Before serving with food, the box is removed from the mold and, if necessary, heated.

In the form of cakes, according to the process of the present invention, one skilled in the art can prepare almost any type of food. Production Examples of Boxes are set forth in the following illustrative examples, which are intended as illustrative examples and not as limiting examples of the present invention.

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Explanation of drawings

Figure 1: Tomato box with dumplings.

Figure 2: A box of beef stew.

Figure 3: Box of fish fillet with potatoes and spinach.

Figure 4: A box of vegetable risotto.

Examples of embodiments of the invention

Example 1

Pepper chicken with dumplings (adjustment for 10 servings)

Cut bread dumplings into rental cubes approximately 4x4 mm. Add boiled potato starch (20 ml) and combine with gentle stirring with dumplings. We put into the prepared mold in the amount of about one third of the mold. We prepare mixed meat (or otherwise minced meat), which we dilute as needed with chicken broth and then put as another layer on the dumpling in the mold and fill about the second third of the mold. Add 15 g of potato starch to the finished sauce for 10 portions, which we mix separately in 50 ml of cold water - mix into the prepared sauce and cook. Put the sauce prepared in this way into the prepared mold as a third layer.

Let the food prepared in the form of a box to stand in the cold for at least 30 minutes (eg 10 ° C). Before serving, heat the food in the form, for example in a microwave oven (700 W, 2 x 30 sec) or in a combi oven (75 ° C for about 3 minutes). The food is then removed from the mold and the box is ready for use.

This example is an example of the preparation of a meal in the form of a box of stews. For example, a Spanish bird, a tomato with dumplings (Fig. 1), a hairy dumpling with onions or smoked meat, beef goulash (Fig. 2) and the like can be prepared in a similar manner.

Example 2

Znojmo roast with rice

For the final treatment in the form of Karbkostek, we can advantageously use sticky rice, such as Camaroli or Arborio. Put the cooked rice into the% mold and stuff it to a volume of about Ά mold. Create a hole in the middle of the mold with the help of a wooden spoon. Insert the pre-prepared minced meat into the created depression and pour the finished Znojmo sauce. Alternatively, the sauce can be thickened in the same way as in Example 1. The box prepared in this way can be removed from the mold and served immediately. Or the Krabostka is allowed to cool and warmed before serving.

This example is an example of preparing a meal from the category of baked food. For example, other dishes such as roasted cod, pork with dumplings and cabbage can be prepared in a similar manner, as described in Example 3, etc.

Example 3

Roast pork, dumplings, cabbage

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Cut dumplings (eg bread or Carlsbad) into rental cubes of approximately 4x4 mm. Add boiled potato starch (approx. 20 ml) and combine with gentle mixing with dumplings. We put it in the prepared mold for Krabkostka. To do this, add mixed meat (or otherwise minced meat), dilute as needed by baking the meat for better mincing. Then we place it on the dumpling in the mold and create a second layer according to the weight of the portion of meat. Grind the prepared cabbage, return this mixture to the pan and thicken with potato starch mixed in cold water. We apply the cabbage prepared in this way to the third layer of the given form. We take the Krabkostka prepared in this way out of the mold and we can serve it immediately. Or the box is allowed to cool and warmed before serving.

Example 4

Fish fillet with potatoes and spinach

Put the comminuted boiled potatoes (eg grated) into the required form in the weight of the portion. Put heat-treated spinach on this layer. On this layer we place crushed cod (fillet) according to the weight of the portion. Take the Krabkostka (Fig. 3) prepared in this way out of the mold and we can serve it immediately. Alternatively, the box in the mold is allowed to cool and warmed before serving.

This example is an example of the preparation of a meal in the form of a box of fried foods. In a similar manner, for example, fried pork chop with potatoes, fried cauliflower (or other fried vegetables such as broccoli, etc.) with potatoes, etc. can be prepared.

Example 5

Vegetable risotto

For the production of risotto, we preferably use sticky rice, such as Camaroli or Arborio. We put the produced risotto into the required mold for Krabkostka, in the middle of the mold we create a hole into which we pour mushroom cream, broccoli or cheese cream, etc., which we make according to a standard procedure known to experts. Concentrate this cream with starch before pouring it into the mold. Take the Krabkostka (Fig. 4) prepared in this way out of the mold and we can serve it immediately. Alternatively, the box in the mold is allowed to cool and warmed before serving.

Example 6

Vegetable lecho

We cut the vegetables into smaller cubes and heat-treat them in the standard way. During the preparation, 2 tablespoons of fine baby semolina are added to 10 portions, everything is mixed and the resulting mixture is combined with an egg and boiled. We insert the lecha prepared in this way into the required forms. We take the box out of the mold and serve it. Or the box is allowed to cool and warmed before serving.

Claims (7)

PATENT CLAIMS 1. A method of making a box, characterized in that a square, rectangular, star, circle, drop or other shape in the cross-section of the mold is such that the mold has an area dimension in the range of 1-5 cm and a height not exceeding 5 cm. and whose volume is 5-125 cm ³ inserted gradually in the individual layers of the food part so. that after filling the mold, this mold contains the whole food in the form of a box. The production method according to claim 1, characterized in that the mold has an area dimension of 3-4 cm and its volume is 25-65 cm ³ , The production method according to claim 1 or 2, characterized in that the individual layers of the inserted food are adjusted to a solidified state using a fixing agent. The production method according to claim 3, characterized in that starch, gelatin, baby semolina and the like are used as the fixing agent. Process according to Claim 4, characterized in that potato starch is used as starch. Method of production according to claims 1 to 5, characterized in that confectionery paper is inserted into the mold before the first part of the food is inserted. The production method according to claims 1 to 6, characterized in that the mold containing the box is allowed to cool and the box is removed from the mold and the confectionery paper is removed before use.