DE9303745U1 - Dough pastries - Google Patents
Dough pastriesInfo
- Publication number
- DE9303745U1 DE9303745U1 DE9303745U DE9303745U DE9303745U1 DE 9303745 U1 DE9303745 U1 DE 9303745U1 DE 9303745 U DE9303745 U DE 9303745U DE 9303745 U DE9303745 U DE 9303745U DE 9303745 U1 DE9303745 U1 DE 9303745U1
- Authority
- DE
- Germany
- Prior art keywords
- dough
- potatoes
- ingredients
- base
- pastry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000014594 pastries Nutrition 0.000 title claims description 11
- 244000061456 Solanum tuberosum Species 0.000 claims description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 20
- 235000012015 potatoes Nutrition 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013550 pizza Nutrition 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 241000143060 Americamysis bahia Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 241000237536 Mytilus edulis Species 0.000 claims description 2
- 241000758706 Piperaceae Species 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims description 2
- 235000020638 mussel Nutrition 0.000 claims description 2
- 230000035939 shock Effects 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Description
DIPL-ING. HELMUT ARENDTDIPL-ING. HELMUT ARENDT
PATENTANWALT Bergiusstraße 2 c, 3000 Hannover 51PATENT ATTORNEY Bergiusstraße 2 c, 3000 Hannover 51
KartoffeIverarbeitung GmbH 3101 Sprakensehl-BokelPotato Processing GmbH 3101 Sprakensehl-Bokel
Die Erfindung betrifft ein flaches Teiggebäck, bestehend aus einem vorgeformten Teigboden und belegt mit Zutaten in Art einer Pizza.The invention relates to a flat dough pastry consisting of a pre-formed dough base and topped with ingredients in the style of a pizza.
Aufgrund ihres hohen ernährungsphysiologischen Wertes sind Kartoffeln ein wichtiges Nahrungsmittel. Sie enhalten neben dem für die Ernährung verwertbaren Hauptbestandteil Stärke hochwertige Proteine, Mineralstoffe und Vitamine, insbesondere Vitamin C. Trotz ihrer Bedeutung als hochwertiges Nahrungsmittel ging der Pro-Kopf-Verbrauch der Kartoffeln in den letzten Jahren erheblich zurück. Es wurde deshalb versucht, einen Ausgleich durch die Verarbeitung von Kartoffeln zu KartoffeIerzeugnissen, wie Pommes frites, tiefgefrorenen Produkten, Kartoffelchips und Kartoffels ticks, Knabbererzeugnissen, Trpckenprodukten zur Herstellung von Klößen, Püree u. a. zu- schaffen.Due to their high nutritional value, potatoes are an important food. In addition to starch, the main component that can be used for nutrition, they contain high-quality proteins, minerals and vitamins, especially vitamin C. Despite their importance as a high-quality food, the per capita consumption of potatoes has fallen considerably in recent years. Attempts have therefore been made to compensate for this by processing potatoes into potato products such as French fries, frozen products, potato chips and potato sticks, snack products, dried products for making dumplings, mashed potatoes, etc.
Der Erfindung liegt die Aufgabe zu Grunde, ein weiteres Nahrungsmittelprodukt auf der Basis von Kartoffeln zu schaffen, um entsprechend dem ernährungsphysiologischen Wert der Kartoffel ihren Pro-Kopf-Verbrauch weiter anzuheben. Die erfindungsgemäße Lösung zeichnet sich dadurch aus, daß das eingangs genannte Teiggebäck aus einem Teigboden aus einer KartoffeIteigmischung besteht.The invention is based on the task of creating a further food product based on potatoes in order to further increase the per capita consumption of potatoes in line with their nutritional value. The solution according to the invention is characterized in that the dough pastry mentioned at the beginning consists of a dough base made from a potato dough mixture.
Zur Herstellung des Teiggebäcks auf Kartoffelbasis werden zunächst rohe, geschälte Kartoffeln blanchiert, gerieben undTo make the potato-based pastry, raw, peeled potatoes are first blanched, grated and
mit Zutaten zu einem Teig zusammengemischt. Die Teigmischung wird sodann zu einem flachen Teigboden ausgeroLlt und beiwith ingredients to form a dough. The dough mixture is then rolled out into a flat dough base and
O &ogr;O &ogr;
185 - 190 C zwei bis drei Minuten fritiert. Der fritierte
Teigboden wird einseitig nachgebraten und anschließend mit Zutaten belegt. Der fertig belegte Teigboden wird sodann zum
Garen einer Oberhitze ausgesetzt und danach entweder zum Servieren
na
gefroren.185 - 190 C for two to three minutes. The fried dough base is then fried on one side and then topped with ingredients. The finished dough base is then exposed to top heat for cooking and then either
frozen.
vieren nacherhitzt oder zur Lagerung bei etwa - 30 C schock-four or shock-treated for storage at about - 30 C.
Zur Bildung des Teiges werden die geriebenen Kartoffeln vorzugsweise mit Zwiebeln, Gewürzen und Verdickungsmi11e In zusammengemischt. Die geriebenen Kartoffelstreifen weisen vorzugsweise einen Querschnitt von etwa A mm auf. Als Verdikkungsmittel werden vorzugsweise u. a. Guarkernmehl, Xanthan oder Johannisbrotkernmehl entweder jeweils allein oder gemeinsam mit wählbaren Anteilen verwendet.To form the dough, the grated potatoes are preferably mixed with onions, spices and thickening agents. The grated potato strips preferably have a cross-section of about 1 mm. Guar gum, xanthan gum or locust bean gum are preferably used as thickening agents, either alone or together in selectable proportions.
Der erfindungsgemäß hergestellte Teigboden eignet sich insbesondere aus geschmacklichen Gründen vorzüglich zum Belegen mit folgenden Zutaten:The dough base produced according to the invention is particularly suitable for taste reasons for topping with the following ingredients:
Pizzasoße, Zucchini, Tomaten, Paprika, Mais, Zwiebeln, Tomatensoße, Pilzen, Käse, Fleischerzeugnissen, Fischerzeuqnissen, Muscheln, Garnelen.Pizza sauce, zucchini, tomatoes, peppers, corn, onions, tomato sauce, mushrooms, cheese, meat products, fish products, mussels, shrimps.
Sie sind sowohl einzeln als auch unter Beachtung ihrer Geschmacksrichtungen kombiniert miteinander verwendbar. Andere Gemüsezutaten sind möglich.They can be used individually or combined with each other, taking their flavors into account. Other vegetable ingredients are possible.
Das erfindungsgemäß beschaffene Teiggebäck bildet ein pizzaähnliches Gericht, das sich durch einen kräftigen Geschmack auszeichnet und mit den genannten Zutaten geschmacklich außerordentlich gut harmoniert. Es ist einer üblichen Pizza, deren Basis ein Hefeteigboden aus Weizenmehl bildet, ernährungsphysiologisch überlegen.The dough product created according to the invention forms a pizza-like dish that is characterized by a strong flavor and harmonizes exceptionally well with the ingredients mentioned. It is nutritionally superior to a conventional pizza, the basis of which is a yeast dough made from wheat flour.
Durch die geschmacklich außerordentlich gut aufeinander abstimmbaren Anteile von Kart offe 11eigboden und Zutaten zumDue to the exceptionally well-balanced taste of the proportions of potato, dough and ingredients for
Belegen wird eine sehr gute MögIichkeit. geschaffen, den Pro-Kopf-Verbrauch von Kartoffeln anzuheben. Dabei wird der allgemeine Verbrauchertrend zum Kauf von Veredlungsprodukten berücksichtigt. This creates a very good opportunity to increase per capita consumption of potatoes. This takes into account the general consumer trend towards purchasing processed products.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE9303745U DE9303745U1 (en) | 1993-02-23 | 1993-02-23 | Dough pastries |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4305462A DE4305462C2 (en) | 1993-02-23 | 1993-02-23 | Pastries |
| DE9303745U DE9303745U1 (en) | 1993-02-23 | 1993-02-23 | Dough pastries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE9303745U1 true DE9303745U1 (en) | 1993-08-19 |
Family
ID=25923325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE9303745U Expired - Lifetime DE9303745U1 (en) | 1993-02-23 | 1993-02-23 | Dough pastries |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE9303745U1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0898892A1 (en) * | 1997-08-18 | 1999-03-03 | Leonardo Grieco | Food dough for pizza |
-
1993
- 1993-02-23 DE DE9303745U patent/DE9303745U1/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0898892A1 (en) * | 1997-08-18 | 1999-03-03 | Leonardo Grieco | Food dough for pizza |
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