EP3691471A1 - Dough product - Google Patents

Dough product

Info

Publication number
EP3691471A1
EP3691471A1 EP18739720.3A EP18739720A EP3691471A1 EP 3691471 A1 EP3691471 A1 EP 3691471A1 EP 18739720 A EP18739720 A EP 18739720A EP 3691471 A1 EP3691471 A1 EP 3691471A1
Authority
EP
European Patent Office
Prior art keywords
dough product
edges
sides
dough
product according
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.)
Withdrawn
Application number
EP18739720.3A
Other languages
German (de)
French (fr)
Inventor
Iliyana Petrova BODUROVA
Dilyana Petrova BODUROVA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP3691471A1 publication Critical patent/EP3691471A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products

Definitions

  • the invention relates to a dough product, such as spaghetti, vermicelli, macaroni, noodles, etc., whose shape permits faster drying during the production process and quicker cooking for consumption.
  • the proposed dough product will be used in the manufacturing of dough products in the food industry.
  • Dough products of varying shape with respect to the section are known, such as circular, tubular, rectangular, etc., and with respect to the length, they are different in length, as well as rolled in a ball.
  • the objective of the invention is to create a dough product in an energy-saving form, which allows less energy consumption during its production and during preparation for consumption.
  • a dough product invented representing a body with a prismatic shape with edges and sides, and its length is limited by flat fronts.
  • the dough product with a prismatic body has a triangular section, whose sides have an outwardly arcuate shape of the same or . different length.
  • the sides of the arcuate shape of the dough product may be part of a circle, parabola, spiral or other geometric curve.
  • a variant of the prismatic body of the dough product is that one or more circular cross- sectional opening are placed in it, which are symmetrical in relation to its arcuate sides and are extended over the entire length of the body.
  • a variant of the prismatic body of the dough product is that along its entire length, there is an axial opening of triangular shape and arcuate sides, the opening being symmetrically disposed in relation to the arcuate sides of the doughproduct.
  • a variant of the prismatic body of the dough product is that more than one triangular-shaped openings are placed over its entire length, arranged symmetrically with respect to its arcuate sides.
  • a variant of the prismatic body f the dough product is that its arcuate sides are formed by more than one small arcs, extended along the entire length of the prismatic body in a triangle shape, with edges and sides in an arcuate shape.
  • a variant of the dough product is that it is bent by a triangle shaped baking band, with edges and sides of arcuate shape, with two of the arched edges, instead of a rim, forming a slit with fronts along the entire length of the body.
  • a variantof the doughproduct is that it is bent by a triangle shaped baking band, with arched sides and edges, one of the arched sides having a slit with fronts along the entire length of the body.
  • Variants of the prismatic body of the dough product are that the edges may be sharp, rounded, flat bevelled, rounded bevelled or concave.
  • a variant of the dough product is that the body is wavy-shaped on its entire length.
  • a variant of the dough product is that the body is twisted on a screwline.
  • a variant of the dough product is that the body is wound on a screwline.
  • prismatic dough product has a shape allows less energy consumption during drying, during manufacturing and during boiling forthe purpose of consumption.
  • Fig. 1 represents a common type of the prismatic dough product
  • Fig. 2 represents a triangular section on A-A of Fig. 1, with arcuate sides, of the common type of the dough product;
  • - Fig. 3 represents a triangular isection on A-A with a circular axial opening of the dough product
  • - Fig. 4 represents a triangular section on A-A with more than one circular opening of the dough product
  • - Fig. 5 represents a triangular section on A-A with an axial triangular opening, with arcuate sides of the dough product;
  • - Fig. 6 represents a triangular section on A-A with more than one triangular opening, with arcuate sides of the dough product;
  • - Fig. 7 represents a triangular section of A-A with arcuate sides, formed by a multiple of small arcs and the edges formed therefrom;
  • - Figures 8 represent a common type of a dough product, bent by adoughband, triangle- shaped, with edges and sides of arcuate shape, with two of the arched edges instead of a rim, forming a slit with fronts along the entire length of the body;
  • - Fig. 9 represents a triangular! section on C-C of Fig. 8, with a slitwith fronts along the entire length of one of the arcuate sides of the product;
  • Fig. 10 represents a sectional view, showing a sharp edge of the dough product
  • Fig. 11 represents a section with a rounded edge of the dough product
  • Fig. 12 represents a section of a flat bevelled edge of the dough product
  • - Fig. 13 represents a section of a rounded beveled edge of the dough product
  • Fig.' 14 represents a section of a concave edge of the dough product
  • Fig. 15 represents a common type of a corrugated undulated dough product
  • - Fig. 16 represents a common type of a twisted in a helix dough product
  • - Fig. 17 represents a common type of a wound in a helix dough product.
  • the dough product is better illustrated by the following examples.
  • the dough product 1 is prismatic-shaped, with edges 2 and sides 3, and its length is limited by flat fronts 4, Fig. 1.
  • the dough product 1 with a prismatic shape has a triangular section, whose sides 3 have an outwardly arcuate shape, which may be of the same or different length, Fig. 2.
  • the arcuate sides 3 of the prismatic dough product may be part of a circle, spiral, parabola, or other geometric convex curve.
  • a variant embodiment of the prismatic body 1 of the dough product is that it has an axial opening 5 with a circular cross-section along its whole length, and is symmetrically placed in relation to the arcuate sides 3, Fig. 3.
  • a variant embodiment of the prismatic body 1 of the dough product is that more than one openings 6 with a circular cross section are placed in the body 1.
  • the openings 6 are placed symmetrically with respect to its arcuate sides 3, along the entire length of the dough product 1, Fig. 4.
  • a variant embodiment of the prismatic body 1 of the dough product is that an axial opening 7 with a triangular shape is placed therein, along its entire length.
  • the sides 7a of the axial opening have an arcuate shape arid the opening 7 is symmetrically arranged with respect to the arcuate sides 3 of the dough product 1, Fig. 5.
  • a variant embodiment of the prismatic body 1 is that in its entire body, more than one openings 8 are placed, with a triangular section and arched sides.
  • the openings 8 with a triangular section are symmetrically disposed to the arcuate sides 3 of the dough product 1 , Fig. 6.
  • a variant embodiment of the prismatic body 1 is that the arcuate sides 3 of the triangular section are formed by a multiple of small arcs 9 and 10, extending along the entire length of the dough product 1, Fig. 7.
  • a variant embodiment of the dough product is that it is bent by a doughband la in the form of a triangle with edges 11 and arcuate sides 12, and two of the arcuate sides 12, instead of an edge, are forming a slit with frontk 13 and 14, along the entire length of the dough product la, Fig. 8.
  • Avariant embodiment of the dough product, bent by a dough band la is that the section B-B of Fig. 8 is a triangle-shaped with edges 11 and arcuate sides 15, 16 and 17, and one of the arcuate sides 15 having a slit with fronts 18 and 19 along the entire length of the dough product la, Fig. 9.
  • a variant embodiment of the prismatic body 1 and the band body la of the dough product is that the edges 2 and 11 of the dough products 1 and la are sharp, Fig. 10.
  • a variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 11 are rounded, Fig. 11.
  • a variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 11 are bevelled with a plane 2a and edges 2B, Fig. 12.
  • a variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 1 1 are bevelled with a rounded part 2c and edges 2e, Fig. 13.
  • a variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 11 are concave, with a recess 2k and edges 2p, Fig. 14.
  • a variation of the dough products 1 and la is that their bodies are undulatedly bent along their entire length, Fig. 15.
  • a variation of the dough products 1 and la is that the bodies are twisted along a screwline along their entire lengthy Fig. 16. '
  • a variation of the dough product 1 and la is that their bodies are wound along a screwline, Fig. 17.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)

Abstract

The dough product (1) has a triangular section with edges (2) and sides (3) which have an outwardly arcuate shape, the forming arcs being of the same or different length. In a fixed-length dough product (1), such as spaghetti and macaroni, its both sides end with flat fronts (4), and can be wound in a rollin a larger length, like vermicelli. The proposed dough product will be used in the production of spaghetti, vermicelli, macaroni and noodles in the food industry.

Description

Dough Product
Field of the Invention
The invention relates to a dough product, such as spaghetti, vermicelli, macaroni, noodles, etc., whose shape permits faster drying during the production process and quicker cooking for consumption. The proposed dough product will be used in the manufacturing of dough products in the food industry.
Background of the Invention
Dough products of varying shape with respect to the section are known, such as circular, tubular, rectangular, etc., and with respect to the length, they are different in length, as well as rolled in a ball.
All dough products are being dried during manufacturing, and need boilingto be ready for consumption.
Considerable energy consumption is used in their production and consumption for their drying and preparation for consumption.
Technical Nature
The objective of the invention is to create a dough product in an energy-saving form, which allows less energy consumption during its production and during preparation for consumption.
The objective is solved by the fact that a dough product invented, representing a body with a prismatic shape with edges and sides, and its length is limited by flat fronts. The dough product with a prismatic body has a triangular section, whose sides have an outwardly arcuate shape of the same or . different length. The sides of the arcuate shape of the dough product may be part of a circle, parabola, spiral or other geometric curve.
A variant of the prismatic body of the dough product is that one or more circular cross- sectional opening are placed in it, which are symmetrical in relation to its arcuate sides and are extended over the entire length of the body.
A variant of the prismatic body of the dough product is that along its entire length, there is an axial opening of triangular shape and arcuate sides, the opening being symmetrically disposed in relation to the arcuate sides of the doughproduct.
A variant of the prismatic body of the dough product is that more than one triangular-shaped openings are placed over its entire length, arranged symmetrically with respect to its arcuate sides. A variant of the prismatic body f the dough product is that its arcuate sides are formed by more than one small arcs, extended along the entire length of the prismatic body in a triangle shape, with edges and sides in an arcuate shape.
A variant of the dough product is that it is bent by a triangle shaped baking band, with edges and sides of arcuate shape, with two of the arched edges, instead of a rim, forming a slit with fronts along the entire length of the body.
A variantof the doughproduct is that it is bent by a triangle shaped baking band, with arched sides and edges, one of the arched sides having a slit with fronts along the entire length of the body.
Variants of the prismatic body of the dough product are that the edges may be sharp, rounded, flat bevelled, rounded bevelled or concave.
A variant of the dough product is that the body is wavy-shaped on its entire length.
A variant of the dough product is that the body is twisted on a screwline.
A variant of the dough product is that the body is wound on a screwline.
Advantage of the prismatic dough product is that its shape allows less energy consumption during drying, during manufacturing and during boiling forthe purpose of consumption.
Description of the Figures Attached
The invention is better illustrated with the accompanying figures, where:
Fig. 1 represents a common type of the prismatic dough product;
Fig. 2 represents a triangular section on A-A of Fig. 1, with arcuate sides, of the common type of the dough product;
- Fig. 3 represents a triangular isection on A-A with a circular axial opening of the dough product;
- Fig. 4 represents a triangular section on A-A with more than one circular opening of the dough product;
- Fig. 5 represents a triangular section on A-A with an axial triangular opening, with arcuate sides of the dough product;
- Fig. 6 represents a triangular section on A-A with more than one triangular opening, with arcuate sides of the dough product;
- Fig. 7 represents a triangular section of A-A with arcuate sides, formed by a multiple of small arcs and the edges formed therefrom;
- Figures 8 represent a common type of a dough product, bent by adoughband, triangle- shaped, with edges and sides of arcuate shape, with two of the arched edges instead of a rim, forming a slit with fronts along the entire length of the body; - Fig. 9 represents a triangular! section on C-C of Fig. 8, with a slitwith fronts along the entire length of one of the arcuate sides of the product;
- Fig. 10 represents a sectional view, showing a sharp edge of the dough product;
- Fig. 11 represents a section with a rounded edge of the dough product;
- Fig. 12 represents a section of a flat bevelled edge of the dough product;
- Fig. 13 represents a section of a rounded beveled edge of the dough product;
- Fig.' 14 represents a section of a concave edge of the dough product;
- Fig. 15 represents a common type of a corrugated undulated dough product;
- Fig. 16 represents a common type of a twisted in a helix dough product;
- Fig. 17 represents a common type of a wound in a helix dough product.
Exemplary Embodiments of the Invention
The dough product is better illustrated by the following examples.
The dough product 1 is prismatic-shaped, with edges 2 and sides 3, and its length is limited by flat fronts 4, Fig. 1. The dough product 1 with a prismatic shape has a triangular section, whose sides 3 have an outwardly arcuate shape, which may be of the same or different length, Fig. 2. The arcuate sides 3 of the prismatic dough product may be part of a circle, spiral, parabola, or other geometric convex curve.
A variant embodiment of the prismatic body 1 of the dough product is that it has an axial opening 5 with a circular cross-section along its whole length, and is symmetrically placed in relation to the arcuate sides 3, Fig. 3.
A variant embodiment of the prismatic body 1 of the dough product is that more than one openings 6 with a circular cross section are placed in the body 1. The openings 6 are placed symmetrically with respect to its arcuate sides 3, along the entire length of the dough product 1, Fig. 4.
A variant embodiment of the prismatic body 1 of the dough product is that an axial opening 7 with a triangular shape is placed therein, along its entire length. The sides 7a of the axial opening have an arcuate shape arid the opening 7 is symmetrically arranged with respect to the arcuate sides 3 of the dough product 1, Fig. 5.
A variant embodiment of the prismatic body 1 is that in its entire body, more than one openings 8 are placed, with a triangular section and arched sides. The openings 8 with a triangular section are symmetrically disposed to the arcuate sides 3 of the dough product 1 , Fig. 6. A variant embodiment of the prismatic body 1 is that the arcuate sides 3 of the triangular section are formed by a multiple of small arcs 9 and 10, extending along the entire length of the dough product 1, Fig. 7.
A variant embodiment of the dough product is that it is bent by a doughband la in the form of a triangle with edges 11 and arcuate sides 12, and two of the arcuate sides 12, instead of an edge, are forming a slit with frontk 13 and 14, along the entire length of the dough product la, Fig. 8.
Avariant embodiment of the dough product, bent by a dough band la is that the section B-B of Fig. 8 is a triangle-shaped with edges 11 and arcuate sides 15, 16 and 17, and one of the arcuate sides 15 having a slit with fronts 18 and 19 along the entire length of the dough product la, Fig. 9.
A variant embodiment of the prismatic body 1 and the band body la of the dough product is that the edges 2 and 11 of the dough products 1 and la are sharp, Fig. 10.
A variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 11 are rounded, Fig. 11.
A variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 11 are bevelled with a plane 2a and edges 2B, Fig. 12.
A variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 1 1 are bevelled with a rounded part 2c and edges 2e, Fig. 13.
A variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 11 are concave, with a recess 2k and edges 2p, Fig. 14.
A variation of the dough products 1 and la is that their bodies are undulatedly bent along their entire length, Fig. 15.
A variation of the dough products 1 and la is that the bodies are twisted along a screwline along their entire lengthy Fig. 16. '
A variation of the dough product 1 and la is that their bodies are wound along a screwline, Fig. 17.

Claims

1. A dough product, characteristic with a body (1) of prismatic shape with edges (2) and sides (3) and its length is limited by flat fronts (4), the body section (1) is triangular, and the sides (3) have an arcuate outwardly projecting form, wherein the arcs of the sides (3) can be of the same or different length and are part of a circle, spiral, parabola or other convex geometric curve.
2. A dough product according to claim 1, characterized by a prismaticbody (5) in which a circular axial opening(5) is placed (1), along the entire length of the body (1) of the dough product.
3. A dough product according to claim 1, characterized in that more than one opening (6) with a circular cross section are placed in the prismatic body (1), which are symmetrical in relation to its arcuate sides (3), along the entire length of the body (1) of the dough product.
4. Adough product according to claim 1, characterized in that an axial opening (7) of a triangular shape is placed in a prismatic body along its whole length, and the sides (7a) of the axial opening (7) have an arcuate shape, and the opening (7) is placed symmetrically with respect to the arcuate sides (3) of the dough product.
5. A dough product according to claim 1, characterized in that more than one opening (8) of a triangular section with arcuate sides, placed symmetrically to the arcuate sides (3) of the prismatic body (1) is placed along the entire length the dough product (1).
6. A dough product according to claims 1 to 5, characterized in that the arcuate sides (3) of the triangular section are formed by a multiple of small arcs with sides (9) and (10) along the whole length of the prismatic body (1).
7. A dough product according to claim 1, characterized in that the body of the dough product (1) is bent by a dough band (la) in the form of a triangle with edges (11) and arcuate sides (12), as two of the arcuate sides (12), instead of the edge, form a slit with fronts (13) and (14) along the entire length of the dough product (la).
8. Adough product according to claim 7, characterized in that the section B-B of the bent by a band dough product is a triangle-shaped with edges (1 1) and arcuate sides (15), (16) and (17), one of the arcuate sides (15) has a slit with fronts (18) and (19) along the entire length of the dough product (la).
9. A dough product according to claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are sharp.
10. A dough product according to claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are rounded.
11. A dough product according to; claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are planar bevelled with a plane (2a) and edges (2B).
12. A dough product according to claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are bevelled with a rounded part (2c) and edges(2e).
13. A dough product according toiclaims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are concave with a concave part (2κ) and edges 2(p).
14. A dough product according to claims 1 to 13, characterized in that the bodies of the dough products (1) and (la) are wavy-shaped.
15. A doug product according to claims 1 to 14, characterized in that the bodies of the dough products (1) and (la) are twisted in a helix shape.
16. A dough product according to claims 1 to 15, characterized in that the bodies of the dough products (1) and (la) are wound in a helix shape.
EP18739720.3A 2017-05-29 2018-05-25 Dough product Withdrawn EP3691471A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BG112513A BG67438B1 (en) 2017-05-29 2017-05-29 Pastry product
PCT/BG2018/000025 WO2018218316A1 (en) 2017-05-29 2018-05-25 Dough product

Publications (1)

Publication Number Publication Date
EP3691471A1 true EP3691471A1 (en) 2020-08-12

Family

ID=62874535

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18739720.3A Withdrawn EP3691471A1 (en) 2017-05-29 2018-05-25 Dough product

Country Status (3)

Country Link
EP (1) EP3691471A1 (en)
BG (1) BG67438B1 (en)
WO (1) WO2018218316A1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0292246A (en) * 1988-09-29 1990-04-03 Ishigaki Shokuhin Kk Production of instant extruded noodles
DK0697177T3 (en) * 1994-08-19 2001-08-27 Nestle Sa Food paste for quick cooking
DK0704158T3 (en) * 1994-09-29 2001-09-24 Nestle Sa extruder
JPH11113516A (en) * 1997-10-16 1999-04-27 Iwate Seimen:Kk Noodles of triangular cross section
CN102972689A (en) * 2007-01-25 2013-03-20 日清富滋株式会社 Grooved noodles and process for producing the same
US20100055284A1 (en) * 2008-08-28 2010-03-04 Jan Karwowski Production of extruded cheese crackers and snacks

Also Published As

Publication number Publication date
BG112513A (en) 2018-11-30
BG67438B1 (en) 2022-05-31
WO2018218316A1 (en) 2018-12-06

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