DE4106376A1 - METHOD AND RELEVANT DEVICES FOR THE PRODUCTION OF SINGLE-SIDED WIDE OPEN CUTTERS - Google Patents

Abstract

The baked item disclosed is made from good-biteability baked material or a suitable foodstuff composition and can be filled with edible fillings and, following filling, shaped to give a kind of sandwich. In the process and devices for the production of the baked item disclosed, the dough is moulded in chambers and, after the dough has risen, it is consolidated in the chambers by the action of heat. One side of the mould is then removed from the moulded, consolidated dough and baking of the open item is completed.

Description

Manufacturing processes and associated equipment of hollow pastries wide open on one side with thin uniform walls made of elastic, tasty Pastries that can be served in an edible form.

There is one in the so-called fast food or snack market Term "finger food" as a term for dishes, that are eaten out of hand. The most famous product this market area is Hamburg.

Already with the hamburger it is difficult to consume it like this ren that in particular the sauce additions not laterally between the halves of the bun and soiling the fingers or clothes of those who eat.

Pieces of food can be cut from a slice Buns cannot be eaten without loss.

So-called flatbreads are either like the Arabic Flat bread, through a specific baking process inside hollow or, like the Turkish Greek pita bread self-contained bread flatbread. The Arabian flatbread is cut open on part of its circumference and then forms a deep pocket while the pita bread through deep side incisions to a pocket is opened. In these open flatbreads Fillings also from chunky dishes and / or dishes offered with sauce portions.

These previously known pocket breads have the disadvantage that either because of the specific baking process need to be baked out of a dough that goes into one Pastry leads, which becomes chewy very quickly or that the Cuts in the pita bread not even, thin Let walls arise. Via side openings or  very thin wall spots then occur parts of the filled and spoil the food. Furthermore there are filling openings in these pocket breads next only from a gap that has only been through for pressing on the circumference of the pocket bread must be widened to create an opening, through the also bulky, chunky dishes in depth the bag can be filled evenly. In such narrow openings given equal amounts of filling several components of a dish requires Dexterity and leads to the fact that the anyway uneven Chen bags to the detriment of the provider or the customer be filled with different amounts of food.

It has therefore been proposed (DE-PS 32 00 050) Hollow pastries in the form of pastry bags make that upright inner mold with a batter layer covered and this fermented on the inner molds and then baked. After baking display these pastries subtracted from the inner forms a pocket in the shape of the inner forms. Even very firm yeast dough slips during fermentation from these upright inner forms. These Pastry bags therefore have the place where they are after filling the food the amount of drained have to absorb liquid food, the smallest Wall thickness and break at this particularly stressed Put it through easily. This leads to losses and defilement tongues.

In PCT / DE 90 00 056 it is shown that pastry bags with uniform wall thickness and specified volume be made by using light internal shapes between there are two flat pieces of dough, except for the later ones Openings to be connected to each other on the outside. After this  Cheeks leave the pulled out inner forms bags of the same shape in the pastries.

With the help of these light interior shapes you can after This process only produces flat bags because the fermenting dough is thicker over high edges Internal forms flow away, even if they are very rounded are, and therefore the pastries are thinner at these points and becomes more fragile.

In U.S. Patent 3,290,154 dated December 6, 1966, a method is disclosed for the production of a baked cup-like edible Product described from bread or cake batter. The far open hollow pastries made using this procedure crust on both sides, have rigid walls, those down and on the bottom of the cup made of denser pastries exist because the rising fermenting dough becomes sticky and even more so on the closely spaced walls the baking molds get stuck, the smaller the distance is between these walls. The product shown can only be eaten after filling so that about the top edge into the pastry wall and the filled food is bitten. It cannot be avoided the upper lip and nose of those who eat, even with mouth wide open, in contact with food come. Because the walls of this edible food mug are rigid they can’t form a sandwich be pressed. In addition, the exact shape is on the inside and on the outside a disadvantage because the consumer is used to it is, open-baked pastries with those in this market area to eat usual dishes. Consumers don't want one Serving cups too, but want products that more or less a sandwich or one See sandwich similar.

The invention is therefore based on the object of methods  and associated facilities for the manufacture of hollow pastries wide open on one side with thin, specify even walls that are simple also with bulky, lumpy dishes from several compos elements in even layers down to the depths can be filled in the cavity and the same moderately structured, dense walls made of thin, soft Pastries have an open baked surface on the outside, but are so elastic that after filling the Food can be deformed into a sandwich.

This object is achieved in that one concave and one convex at a distance from it Dough mold a mold chamber in the shape of the to forming hollow pastries, the inner walls of which are very are smooth and abhesive and so much in this molding chamber Batter is poured in so that it can rise after rising full and everywhere with the required wall thickness fills and the fermented shaped batter in the Molding chamber is heated to 60-80 ° C, after which the concave Dough form, the contact surface with the batter through Release agent is particularly abhesive, from the risen, shaped batter hardened by heating lifted off and the exposed molded and solidified Bake either immediately on the convex batter shape baked or frozen off the dough mold and temporarily frozen until baked becomes.

Further features of the invention are through the patent claims marked.

The advantages of the invention are that the adhesive formation of all surfaces with come into contact with the dough during fermentation and / or rising during the warming phase  sticks to the closely spaced walls so that the Loosening of the batter even in thin pastry walls done everywhere evenly and to an elastic Pastry leads, while the hollow pastries in any one can be made to expand the mold, as well as getting surfaces through the open baking, which in taste and appearance meet the expectations of Consumers regarding pastries in the snack area correspond.

In the drawings, embodiments of the Invention shown schematically. Show it:

Fig. 1 each a longitudinal section through two not yet assembled dough forms.

Fig. 2 shows the assembled dough shapes of FIG. 1.

Fig. 3 the turned dough shapes in FIG. 2.

Fig. 4 is a view from above of the possible opening of a hollow pastry.

Fig. 5 shows a cross section through a hollow AB pastries according to Fig. 4.

Fig. 6 shows a longitudinal section through two joined dough forms mainly for flowable batter.

Fig. 6 shows a convex dough shape with batter layer after shaping.

In Fig. 1, the batter 3 is filled into the concave dough shape 1 and lies as a largely unformed mass at the lowest point of the concave dough shape 1 . The inner surface 4 of the concave dough shape 1 is very smooth and has an adhesive coating. In order to facilitate later shaping, the inner surface 4 can additionally be treated with separating agents before filling the batter 3 .

The outside 5 of the upper convex dough shape 2 is also coated with an adhesive and is inserted in the center of the arrow 6 in the lower concave dough shape 1 and locked in the fit 7 .

Fig. 2 shows that between the concave dough mold 1 and the inserted smaller convex dough mold 2, the molding chamber 8 has been created. It has the shape of the hollow pastries to be produced. The batter 10 has spread through the pressure of the inserted convex dough mold 2 into the mold chamber 8 and is dimensioned in such a way that it fills the mold chamber 8 after fermentation and rising by heating. The air displaced by the batter 10 rising in the molding chamber 8 escapes through the gas-permeable fit 9 . The fermented batter 10 is then heated to 60-80 ° C. in the molding chamber 8 . Due to the heating, it expands and fills the molding chamber 8 . One achieves a particularly uniform upper edge of the hollow pastry if the convex dough shape 2 in the fit 9 is connected to the concave dough shape 1 in such a way that it centers on the pressure of the rising batter 10 in the direction of the arrow up to a resistance or a limitation not shown 11 evades.

By heating the protein body of the adhesive in the batter 10 is stabilized and go into a solidified state.

After completion of this heating phase according to the invention, the assembled dough forms 1 and 2 with the enclosed, in the molding chamber 8 , th raised and consolidated batter 10 are turned together by 180 °.

In Fig. 3, the turned dough forms 1 and 2 are shown. The now concave dough mold 1 is lifted in the direction of arrow 12 from the shaped, solidified batter 10 , so that it lies on the convex batter shape 2 after molding as a molded, solid batter layer 13 , see FIG. Fig. 7, and so either immediately baked or frozen off the convex dough mold 2 and deep-frozen until it is baked.

The shaping of the dough layer 13 is additionally facilitated in that the concave dough form 1 either consists of finely perforated perforated plate or small openings are distributed over its surface in a manner not shown, through which the concave dough form 1 is heated from the dough layer 13 as needed when the concave dough form 1 is lifted Air or steam is introduced with a slight excess pressure.

The increase in volume of the batter 8 or 10 by fermentation and rising in the mold chamber 8 only leads to a loosened pastry uniformly everywhere if the surfaces 4 and 5 of the two batter molds 1 and 2 with which the batter 10 in the mold chamber 8 come into contact comes, are very smooth and abhesive, so that the rising batter 10 is not prevented from sticking by gluing to the closely spaced walls of the molding chamber 8 ( FIG. 5).

In Fig. 6 an alternative method of dough shaping according to the Invention is shown. The concave dough shape 14 is already in the upper position. There is therefore no need to turn the assembled dough forms. The assembled dough molds 14 and 15 form the mold chamber 16 , which is open at the top. In the fit 17 , the uniform distance on all sides of the dough forms 14 and 15 to each other and thus the uniform wall thickness of the hollow pastries to be produced is secured. This function can also be taken over by a construction (not shown) of a dough molding plant which can form a larger number of layers of batter 13 at the same time.

Flowable batter 19 is poured into the molding chamber 16 through the opening 18 . The displaced air escapes through the gas-permeable fit 17th The amount of batter 19 is such that it fills the mold chamber 16 to about line 20 after fermentation and rising by heating. Then proceed as shown above.

Fig. 4 shows in the view from above the opening of a hollow pastry such as can be produced for example according to the inventive method. In such or similar wide opening of a hollow pastry, the depth of which is shown in section AB in Fig. 5, both larger solid dishes such as. B. sausages, sausage slices, meat slices, slices of steamed fish etc. as well as bulky lumpy dishes such as salads, sliced meat, gyros etc. are each filled with sauce or flowable ingredients in even amounts and layers to the depth of the hollow pastries.

After filling, the elastic side walls of the hollow pastries are pressed together in the direction of arrows 21 and 22 . In this way, the filled hollow pastry is turned into a finger food product that can be easily bitten off like a sandwich over the entire height of the lower pastry wall, filling and upper pastry wall.

The surface of the hollow pastry gets the appearance of an open-baked pastry, the lower the temperature of the formed and solidified dough is, which is sufficient for it to be shaped by lifting off the concave dough form 1 or 14 as an unchanged layer on the convex dough form 2 or 14 to hold together. Gases are enclosed in fermented batter, which expand with increasing temperature and loosen the batter and the baked goods made from it. Since the protein compounds of the adhesive have different solidification temperatures, batter is often firm enough at a temperature of 70 ° C to be shaped by the method according to the invention. However, they only reach their final solidification above 80 ° C. While the temperature of the batter 13 rises from the molding temperature of e.g. B. 70 ° C to the temperature of z. B. 85 ° C at which the batter 13 finally solidifies, the gases enclosed in the dough expand considerably and give the surface of the hollow pastry a shape that makes it appear like an open pastry. Since, according to the method according to the invention, the baking heat acts directly on the open surface of the batter 13 or 19 , flavors are formed in the crust, which are typical of open-baked pastries and are not achieved in closed baking tins.

This will add extra after molding improved by adding baking agents to the dough, if baking agents are used that are only above the Release the molding temperature of the gases.

In a further variation of the method according to the invention, the dough forms 1 and 2 consist of finely perforated perforated sheet metal and are also coated in an abhesive manner. A mass of raw and / or boiled potatoes is filled into the molding chamber 8 . Raw potato mass is cooked in this molding chamber 8 in boiling water or steam and then baked out in hot oil or after an intermediate storage in the deep-frozen state. Potato mass from cooked or predominantly cooked potatoes is baked in oil immediately after filling or molding in the molding chamber. This method is applicable to all masses and doughs which are advantageously shaped and cooked in such mold chambers.

It can be advantageous in many cases that the hollow pastries have no crust on the inside in order to be able to suck up liquid parts of the filled-in food. In this case, the convex dough forms 2 and 16 consist of closed, insulated or insulating material.

Claims (8)

1. The method and associated devices for the production of hollow pastries wide open on one side with thin, uniform walls made of elastic, tasty pastries, which can be served in an edible form, characterized in that a concave dough shape ( 1 , 14 ) and a spaced to match smaller convex dough form ( 2 , 15 ) form a mold chamber ( 8 , 16 ) in the shape of the hollow pastry to be produced, the inner walls of which are very smooth and adhesive and that so much batter ( 3 , 10 , 19 ) is filled into this mold chamber ( 8 , 16 ) is that he fills them completely and everywhere evenly after rising by fermentation and heating, after which the fermented, shaped batter ( 10 , 19 ) in the molding chamber ( 8 , 16 ) to over 60 ° C, preferably to 60-80 ° C. is heated and then the concave dough form ( 1 , 14 ), whose contact surfaces with the batter ( 10 , 19 ) is particularly abhesive by means of a release agent, from the risen, shaped and solidified baking dough ( 10 , 19 ) is lifted off and the exposed molded and solidified baking dough ( 13 ) is either immediately baked on the convex dough form ( 2 , 15 ) or lifted off the dough form ( 2 , 15 ) when frozen and temporarily stored frozen until later baking becomes. 2. The method according to claim 1, characterized in that the batter ( 3 ) in the upwardly open concave dough mold ( 1 ) and molded by inserting the convex dough mold ( 2 ) in the resulting molding chamber ( 8 ), and after fermenting as Shaped, fermented batter ( 10 ) in the molding chamber ( 8 ) is heated to 60-80 ° C, after which both assembled dough forms ( 1 ) and ( 2 ) are turned together by 180 ° and the now concave dough form ( 1 ) from the risen, shaped and solidified batter ( 10 ) is lifted, the Ausfor men is facilitated by the fact that at the moment of molding through openings in the concave dough mold ( 1 ) air or steam with a slight excess pressure between the dough mold ( 1 ) and Batter ( 10 ) is introduced. 3. The method according to claim 1, characterized in that the batter ( 19 ) through an opening ( 18 ) on the apex of the concave dough mold ( 14 ) is filled in such an amount in the mold chamber ( 16 ) that it the apex or The apex surface of the convex dough shape ( 15 ) after rising and heating to 60-80 ° C is covered with the necessary dough layer. 4. Device according to claims 1, 2, 3, characterized in that a plurality of dough forms ( 1 , 14 and 2 , 15 ) are each connected in a correspondingly deeply profiled collecting form so that with one operation the batter ( 10 , 19th ) is shaped for several hollow pastries at the same time and the precise fitting is brought about by the construction of a dough molding system. 5. Device according to claims 1, 2, 3, 4, characterized in that the concave dough forms ( 1 , 14 ) are each grouped into several in a heatable solid form, the rapid heating or constant heating to the solidification of the batter ( 10 , 19 ) required temperature is carried out by electrical resistors. 6. Device according to claims 1, 2, 3, 4 characterized in that each of several concave dough forms ( 1 , 14 ) are made of a suitable plastic material, so that the heating of the raised, shaped batter by metered Irradiation with microwaves can take place. 7. The method and equipment according to claims 1, 2, 3, 4, characterized in that the dough forms ( 1 , 14 and 2 , 15 ) consist of finely perforated perforated sheet and the molding chambers ( 8 , 16 ) are filled with doughs or masses whose consistency and / or surface tension prevents them from escaping through the perforations and these doughs or masses being cooked in the molding chambers ( 8 , 16 ) in water, steam and / or oil. 8. The method according to claims 1, 2, 3, 4, 5, 6, characterized in that batter are used, which were fermented before filling in the mold chambers ( 8 , 16 ) in containers so that they after Pour into the mold chambers ( 8 , 16 ) either immediately or after a shorter second fermentation.