DE202014001030U1 - Feed biscuit and feed biscuit obtainable from methods - Google Patents

Abstract

Food biscuit (100) comprising: - a dough casing (16), the dough casing (16) enclosing a cavity (14) and the cavity (14) surrounding at least one dough ball (20) which is movable relative to the cavity (14).

Description

The present invention relates to a food biscuit and a food biscuit obtainable from a process. The feed biscuit according to the invention is suitable as an animal food product, in particular for dogs, cats and the like. Inside the food biscuit according to the invention are individual pieces of dough, so that when moving the feed biscuit a rattling noise arises.

In the prior art so-called rattles are known, for example from the DE 20 2007 006 346 , The dog chatter biscuit disclosed therein, the content of which, when shaken, produces a clacking noise, demanding the animal's attention and surprising the animal with a delicious filling while eating.

From the German patent application 10 2008 020 974 A1 is also a rattle biscuit known, this is produced in a three-stage baking process at least. The known in the art rattling biscuits have over the Futterkeks according to the present invention significant disadvantages. Both rattle biscuits comprise a bead-shaped seam on their outer surface, as known for example from ravioli. Due to the bead-shaped seam, it is not possible to roll the rattle biscuit over a surface. The area may be formed, for example, through the floor of a room, a dirt road, or a road to roll over the food biscuit. By rolling the food biscuit according to the invention over a surface, an odor trace perceptible to the animal is laid. This can be tracked for the animal tracks. With the rattle biscuits in the prior art, the laying of tracks is not possible.

In addition, the feed biscuit of the present invention is buoyant. Thus, designed scents or tracks can also extend into shallow or stagnant waters, such as ponds, ponds and so on. Next known in the art rattling biscuits have the disadvantage that the baking process disclosed for their preparation is very complex and according to the DE 10 2008 020 974 A1 disclosed baking process in particular comprises three baking stages. Thus, the production of rattle biscuit is very complex and therefore less economically interesting.

The present invention has therefore set itself the task of providing a Futterkeks that overcomes the known from the prior art disadvantages.

3A shows an embodiment of the known from the prior art rattle biscuit 300 , Clearly visible is the bead 320 the rattling biscuit 300 circulates. 3B shows a cross section through the rattle biscuit 300 according to the prior art. It is in 3B to realize that two dough halves 310a and 310b the shell of the rattle biscuit 300 form by the bead in each one edge section 320 form. Inside the rattle biscuit 300 there are fillings 340 when moving the rattle biscuit 300 make a rattling noise.

The present invention discloses a food biscuit with a pastry shell. The dough casing encloses a cavity. The cavity contains at least one dough ball that is movable relative to the cavity. The dough balls that are movable in the cavity of the dough dough have the advantage that they produce a rattling noise when the food biscuit is moved. The term dough ball is used in this disclosure representative of a small amount of dough. In this case, a dough ball must not be exactly spherical, as well as it may be without limitation oval, cylindrical or angular.

The food biscuit may be configured such that the dough wrap comprises a first dough plate and a second dough plate, wherein first and second dough plates are substantially connected by a bead-free seam. The bead-free seam has the advantage that results in a substantially smooth outer surface of the feed biscuit. In addition, the food biscuit invention is easily rollable on a surface.

The food biscuit can continue to float. In addition, the at least one dough ball and / or the dough casing of the food biscuit according to the invention may be formed from the same dough. Without limitation, only one of the first and second dough sheets could be formed of the same dough as the dough ball.

An embodiment of the food biscuit according to the invention has the advantage that the baking process is further simplified in comparison with the prior art, since according to the invention only one type of dough has to be provided for the production of the complete food biscuit.

The food biscuit according to the invention can be designed so that the cavity envelops the at least one dough ball substantially airtight.

The feed biscuit according to the present invention may be made from a dough comprising wholemeal spelled flour, water, banana, spelled bran and rapeseed oil. In particular, the dough may preferably be about 49% by weight spelled whole grain flour, about 25% by weight water, about 10% by weight banana, about 9% by weight Spelled bran and 7% by weight rapeseed oil. The person skilled in the art will understand that due to the statement of "round × weight percent" minor deviations of the respective shares are included.

The food biscuit according to the invention is also obtainable by the following method. In a first step, a first dough sheet is provided. In a further step, the first dough sheet is filled with at least one dough ball. Then the filled first dough sheet is covered with a second dough sheet. In one step of cutting out, at least one feed biscuit blank is cut out. Without restriction, the Ausstechschritt could also be designed so that more than one Futterkeksrohling be gouged out at the same time. Finally, the food biscuit blank is baked in a baking step at a temperature. In contrast to the prior art, the baking method according to the invention thus requires only one temperature for baking the dough balls and the dough casing. This results in the advantage that the baking is less expensive.

The provision of the first dough sheet may include providing the first dough sheet with moisture of a first surface that is higher than moisture of a second surface of the first dough sheet. If necessary, the first dough sheet can be formed, such as by corresponding first half-shells of a cookie cutter. The step of positioning may include positioning the at least one dough ball on the first dough plate. Preferably, the dough ball to be positioned may be an already baked dough ball.

The step of covering with the second dough sheet may further comprise providing the second dough sheet with a first surface having a higher moisture than a second surface of the second dough sheet. More preferably, the covering of the filled first dough plate with the second dough plate may be done so that the first surface of the second dough plate faces the at least one dough ball. Preferably, therefore, surfaces of the dough plates with higher moisture inside the Futterkekses.

The step of punching may include forming a seam that connects the first dough plate to the second dough plate substantially without beads, thereby forming a food biscuit preform. The Futterkeksrohling may preferably be designed such that the cavity of the at least one Futterkeksrohlings is hermetically sealed.

The step of baking the Futterkeksrohlings may preferably be carried out in a preheated oven at a temperature of 150 to 180 ° C, more preferably 165 to 175 ° C.

The first dough plate and / or the second dough plate may preferably be provided between 1, 2 and 3 millimeters thick, more preferably about 1.8 to 2.2 millimeters thick.

The baking method further comprises a step of providing a dough from which the first dough plate, the second dough plate, and / or the dough balls are made.

The person skilled in the art will immediately understand that the individual embodiments of the food biscuit according to the invention can be combined. In addition, the food biscuit according to the invention can be characterized both by its structural features and by the method from which it is obtainable. The method described herein results in a feed biscuit having the described structural characteristics.

The invention will be explained below with reference to the attached figures. It shows:

1A a food biscuit 100 according to the present invention,

1B a schematic sectional view through the Futterkeks according to 1A .

2A a dough plate 10a , b on a base,

2 B the joining of first and second dough plate 10a . 10b .

2C a cut out of a food cookie blank,

3A a rattle biscuit according to the prior art,

3B a sectional view of the rattle biscuit after 3A , and

4 schematically a flow of a method according to the invention.

Detailed description of the invention

1A shows a perspective view of the food biscuit according to the invention 100 , The feed biscuit according to the invention 100 is formed from a first dough plate 10a and a second dough sheet 10b , How out 1A further seen, are the first dough plate 10a and the second dough plate 10b connected by a seam 12 However, in contrast to the prior art according to 3A and 3B no bead-shaped seam 320 represents. Therefore it gets through the feed biscuit 100 According to the present invention possible, the feed biscuit 100 to roll over a surface, such as a floor of a room, a dirt road, a paved road, a meadow or the like. Of course, the food biscuits 100 The present invention also rollable on other surfaces.

1B shows a cross section through the feed biscuit 100 according to 1A , It can be clearly seen that the first dough plate 10a and the second dough plate 10b through a slim seam 12 be joined together. As in 1B seen, enclose the first dough sheet 10a and the second dough plate 10b an interior or cavity 14 by adding the first dough plate 10a and the second dough plate 10b a pastry case 16 form. Preferably, the dough wrap 16 airtight trained. This results, on the one hand, from the airtight properties of the baked dough. In addition, in the diet biscuit produced according to the invention 100 no opening exists from the cavity 14 through a support section of the dough wrap 16 steps outward. It will be explained below that the airtight forming of the cavity 14 is of interest to a sufficient rise of the feed biscuit 100 to achieve while baking.

It is beneficial to use the first dough sheet 10a and / or the second dough sheet 10b roll out thinly. This can be done for example by a pasta machine or the like. Preferably, the first dough plate 10a and / or the second dough sheet 10b a thickness of about 0.5 to 3 millimeters, more preferably 1.8 millimeters to 2.2 millimeters. According to the present invention are first dough plate 10a , second sheet of dough 10b and / or the at least one dough ball 20 (please refer 1B ) made from the same dough. For example, the dough can be made from the following basic recipe: 200 grams of wholemeal spelled flour mixed with 100 milliliters of water, 40 grams of banana, 35 grams of spelled bran and 30 milliliters of rapeseed oil.

Of course, this ratio of the individual ingredients to one another can be scaled to the particular desired amount of dough. It is advantageous to first mix the spelled bran with rapeseed oil and let this mass draw for about 5 minutes. In this mass, the shredded banana is given and again waited for a waiting time to pull through. This time can be in the range of 5 minutes, for example. Then water is added and after further waiting time, the flour is mixed in. It is advantageous to let the dough rest for about 30 minutes. From this dough can be about 2 grams of heavy food biscuits 100 produce.

Preferably, the food biscuit comprises 100 three dough balls 20 , The diameter of the feed biscuit is, for example, between 28 millimeters, the height of the feed biscuit 100 in a range of 18 to 24 millimeters for a food biscuit 100 with about 2 grams of weight, it being apparent to one skilled in the art that also other dimensions for the dimensions of the feed biscuit 100 as well as for starches of the first dough plate and / or second dough plate are conceivable.

It has been shown that the dough plates 10a . 10b , as in 2A shown, during unrolling or intermediate storage on a base, in each case a lower layer or bottom 113a the first dough plate 10 or a bottom 113b the second dough plate 10b form. Likewise, each of the dough plates comprises an upper side 111 the first dough plate 10a or a top 111b the second dough plate 10b , When placing the dough plates 10a . 10b on the surface remains the bottom 113a . 113b moister than the top 111 . 111b , This is due, inter alia, to the evaporation of moisture on the respective upper side 111 . 111b the dough plates 10a . 10b is easier than for the undersides 113a . 113b , During the production of the feed biscuit 100 results in a certain length of time of the individual dough sheets 10a . 10b , so that automatically creates a moister bottom 113a . 113b already can result from the laytime.

It is an advantage if the two subpages 113a . 113b the dough plates 10a . 10b be superimposed so that the respective underside 113a . 113b the dough plates 10a . 10b the cavity 14 of the food biscuit to be formed 100 are facing. Experiments have shown that the increased humidity of the undersides 113a . 113b relative to the tops 110a . 110b the effect is that it vaporizes moisture during baking, and a rising of the feed biscuit 100 supported.

Of course, it would be alternatively or additionally possible without restriction, one side of the dough sheets 10a . 10b specifically to moisten, for example by spraying with steam or a water atomizer. Corresponding methods are known to the person skilled in the art, so that no further explanation is required at this point.

2 B shows a half shell 400 a mold in or over which the first dough sheet 10a is placed. As in 2 B easy to recognize, follows the first dough plate 10a at least in sections, the contours of the half shell 400 , Therefore, depressions form in the first dough sheet 10a , respectively the depressions within the half shell 400 correspond. It is an advantage, the first dough plate 10a so over the half shell 400 to arrange that the moister bottom 113a the first dough plate 10a pointing up So the interior or the cavity 14 of the food biscuit to be formed 100 will be turned. In the on the first dough plate 10a trained hollows will do some dough balls 20 placed. For the dough balls 20 can use the same dough as for the dough plates 10a . 10b be used. In particular, the dough balls can 20 be pre-baked, which is a sticking of the dough balls 20 on the first dough plate 10a and / or the second dough sheet 10b makes less likely. On the with the dough balls 20 filled first dough plate 10a becomes a second dough plate 10b placed. It is advantageous the second dough sheet 10b arrange in such a way that their moistier underside 113b in contact with the bottom 113a the first dough plate 10a that comes in the interior of the between the two dough plates 10a and 10b formed cavity 14 available moisture a rising of the feed biscuit 100 relieved when baking. As dough balls in particular small dough residues can be used by an earlier baking passage, already as small dough balls 20 ready baked, so prebaked when they are on the first dough plate 10a be laid as described above. 2C shows a section of the lower half shell 400 in which the first dough layer 10a and the second layer of dough 10b with the dough balls 20 are arranged. Once the first layer of dough 10a and the second layer of dough 10b can contact each other using a cookie cutter 500 a Futterkeksrohling be formed, so that the first dough plate 10a and the second dough plate 10b by a substantially bead-free seam 12 are connected.

It can be beneficial in the cookie cutter 500 an opening 510 Provide so that the inside of the cookie cutter 500 with compressed air, can be applied, so that a pricked Futterkeksrohling (not shown) from the cookie cutter 500 can be driven out and stored comfortably on a baking tray, for example, a baking sheet. The person skilled in the art knows how the expulsion of the food biscuit blank can be technically implemented, for example by blowing out or using compressed air.

Preferably, the Futterkeksrohlinge be baked in a preheated oven, such as at temperatures of 165 ° C to 175 ° C. The baking time is for these temperatures and the previously mentioned dimensions of the feed biscuit 100 for example 8 to 12 minutes. If temperatures of about 160 ° C are used, the rise of the food cookie blanks is somewhat reduced. On the other hand, if temperatures of 180 ° C and more are used, the baking time and for the food biscuits thus obtained is shortened 100 It may be necessary to dry them outside the oven.

Instead of the dough for the dough balls 20 identical as for the first and second dough plate 10a . 10b Another filling could be used, but the use of the same dough is advantageous because it simplifies the baking process and, moreover, does not create durability problems such as meat fillings.

It may happen that the pre-baked dough balls 20 on an inside of the cavity 14 fixed bake. This is however by a first shaking of the Futterkekses 100 usually removable after baking. After shaking, results according to experience for the diet biscuit produced as described 100 a rattling behavior as soon as the free-moving dough balls 20 to the pastry 14 bump.

Experiments have also shown that it may be advantageous to pass the spelled bran through a sieve before adding it to the dough. This improves the appearance of the dough, because larger pieces of bran can be sorted out so easily, but the sticking forces of the spelled bran persist. Sieving results in fewer spots in the dough sheets 10a . 10b through which due to the coarse grain of the larger pieces of glue air into the interior, ie the cavity 14 can penetrate. In addition, fewer holes are formed in the dough for the filtered bran, which also results in holes in the food biscuit 100 could lead.

It has been shown that the food biscuit invention 100 as described, is also substantially determined by the baking method according to the invention. Ie. the feed biscuit according to the invention 100 Alternatively, it can be characterized by the process for its preparation.

4 shows by way of example a flow chart of a method according to the invention, according to which a Futterkeks 100 is available. In one step 1000 becomes a first dough plate 10a provided. In one step 1100 becomes the first dough plate 10a with at least one dough ball 20 filled. Likewise, of course, two, three or more dough balls 20 on the first dough plate 10a to be ordered. This is especially true for a situation like in 2 B shown. When deploying 1000 it is an advantage, the first dough plate 10a with a second surface 111 the first dough plate 10a to provide a higher humidity than a first surface 113a the first dough plate 10a , such as in 2A shown. Deploying 1000 In addition, a form can also 1050 the first dough plate 10a as in 2 B shown.

It is advantageous, troughs in the first dough sheet 10a provide, in which the dough balls 20 can be placed comfortably. Finally, the filled first dough sheet 10a in one step 1200 with a second dough plate 10b covered. According to the invention, the second dough plate 10b from the same dough as the first dough plate 10a be formed. It may be of interest to make sure that first and second dough sheet 10a . 10b outside the cavity to be formed 14 Touch to close the cavity tightly 14 through the seam 12 to reach.

When covering 1200 the filled first dough sheet 10 with the second dough plate 10b It is recommended to use the second dough sheet 10b such that the second dough sheet 10b a first surface 113b with a higher humidity than its second surface 111b having. Following this, in one step 1220 the filled first dough plate 10a so with the second dough plate 10b be covered, that the first surface 113b the second dough plate 10b the at least one dough ball 20 is facing. In other words, it may be advantageous if the first surface 113b the second dough plate 10b and the first surface 113a the first dough plate 10a facing each other.

In a step of cutting out 1400 At least one forage cookie blank is made. This can be like in 2C shown done. The step of punching out forms a substantially bead-free seam 12 , which is the first dough plate 10a with the second dough plate 10b connects, reducing the cavity 14 the at least one Futterkeksrohlings is hermetically sealed.

The step of cutting out 1400 Optionally, blow out the food cookie blank from the cookie cutter 500 include, as related to 2C explained. In a step of baking 1500 the Futterkeksrohling is preferably baked in a preheated oven, and at a temperature of about 150 to 180 ° C, in particular 165 to 175 ° C.

The described step 1000 the provision of the first / and / or the second dough sheet 10a . 10b may obviously also comprise providing the dough as described above. According to the present invention, the first dough sheet can thereby 10a , the second dough sheet 10b and / or the dough balls 20 be made of the same dough. This simplifies the production of the feed biscuit 100 according to the present invention further.

LIST OF REFERENCE NUMBERS

100

Futterkeks

10a

first dough plate

10b

second dough plate

12

seam

14

cavity

111

Top of the first dough plate

113a

Bottom of the first dough plate

111b

Top of the second dough plate

113b

Bottom of the second dough sheet

300

Biscuit,

310a

first layer of dough

310b

second dough sheet

320

bead

340

filler

400

Half shell of a mold

500

Cookie cutter or punching tool

510

opening

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 202007006346 [0002]
• DE 102008020974 A1 [0003, 0004]

Claims (18)

Food biscuit ( 100 ) comprising: - a dough wrap ( 16 ), whereby the dough 16 ) a cavity ( 14 ) and the cavity ( 14 ) at least one dough ball ( 20 ), which relative to the cavity ( 14 ) is movable. Food biscuit ( 100 ) according to protection claim 1, wherein the dough wrap ( 16 ) a first dough plate ( 10a ) and a second dough plate ( 10b ) formed by a substantially bead-free seam ( 12 ) are connected. Food biscuit ( 100 ) according to one of the preceding claims, wherein the food biscuit ( 100 ) is rollable over a pad, preferably the dough wrap ( 16 ) of the feed biscuit ( 100 ) is rollable over the pad. Food biscuit ( 100 ) according to one of the preceding claims, wherein the food biscuit ( 100 ) is buoyant. Food biscuit ( 100 ) according to one of the preceding claims, wherein the at least one dough ball ( 20 ) the same dough as the first dough plate 10a and / or the second dough sheet 10b includes. Food biscuit ( 100 ) according to one of the preceding claims, wherein the cavity ( 14 ) the at least one dough ball ( 20 ) wrapped substantially airtight. Food biscuit ( 100 ) according to one of the preceding claims, wherein the dough comprises wholemeal spelled flour, water, banana, spelled bran and rapeseed oil. Food biscuit ( 100 ) according to any one of the preceding claims, wherein the dough preferably comprises about 49% by weight spelled wholemeal flour, about 25% by weight water, about 10% by weight banana, about 9% by weight spelled bran and 7% by weight rapeseed oil. Food biscuit ( 100 ) obtainable by the following procedure: - providing ( 1000 ) a first dough plate ( 10a ), - Fill ( 1100 ) of the first dough plate ( 10a ) with at least one dough ball ( 20 ), - Cover ( 1200 ) of the filled first dough plate ( 10a ) with a second dough plate ( 10b ), - cut out ( 1400 ) at least one forage cookie blank; and - baking ( 1500 ) of the food biscuit blank at a temperature. Food biscuit ( 100 ) according to claim 9, wherein said providing ( 1000 ) of the first dough plate ( 10a ) comprises: - providing ( 1010 ) of a first surface ( 113a ) of the first dough plate ( 10a ) with a higher humidity than a second surface ( 111 ) of the first dough plate ( 10a ). Food biscuit ( 100 ) according to claim 9 or 10, wherein the method further comprises a molding step ( 1050 ) of the first dough plate ( 10a ). Food biscuit ( 100 ) according to any one of claims 9-11, wherein the filling ( 1100 ) a step of positioning ( 1110 ) the at least one dough ball ( 20 ) on the first dough plate ( 10a ), especially on the first surface ( 113a ). Food biscuit ( 100 ) according to claim 12, wherein the positioning step ( 1110 ) the at least one dough ball ( 20 ) positioning an already baked dough ball ( 20 ). Food biscuit ( 100 ) according to any one of claims 9 to 13, wherein the step of covering ( 1200 ) with the second dough plate ( 10b ) further comprises: - providing ( 1210 ) a second dough plate ( 10b ) with a first surface ( 113b ) which has a higher humidity than a second surface ( 111b ) of the dough plate ( 10b ), and - covering ( 1120 ) of the filled first dough plate ( 10a ) with the second dough plate ( 10b ), so that the first surface ( 113b ) of the second dough plate ( 10b ) the at least one dough ball ( 20 ) is facing. Food biscuit ( 100 ) according to one of claims 9 to 14, wherein the cutout ( 1410 ) comprises: - training ( 1410 ) a seam ( 14 ), which is substantially free of beads, the first dough plate ( 10a ) with the second dough plate ( 10b ), whereby the cavity ( 14 ) of the at least one Futterkeksrohlings is hermetically sealed. Food biscuit ( 100 ) according to any one of claims 9 to 15, wherein the baking ( 1500 ) of the Futterkeksrohlings preferably in a preheated oven at a temperature of 150 to 180 ° C, more preferably 165 to 175 ° C. Food biscuit ( 100 ) according to one of claims 9 to 16, wherein the first dough plate ( 10a ) and or the second dough sheet ( 10b ) are preferably provided between 1.2 and 3 millimeters thick, more preferably about 1.8 millimeters to 2.2 millimeters thick. Food biscuit ( 100 ) according to one of claims 9 to 17, further comprising a step of providing ( 500 ) of a dough for providing ( 1000 ) of the first dough plate ( 10a ), to provide the second dough plate ( 10b ) and / or for producing the at least one dough ball ( 20 ) is used.

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