EP4149268A1 - Enveloppe alimentaire comestible - Google Patents

Enveloppe alimentaire comestible

Info

Publication number
EP4149268A1
EP4149268A1 EP21726366.4A EP21726366A EP4149268A1 EP 4149268 A1 EP4149268 A1 EP 4149268A1 EP 21726366 A EP21726366 A EP 21726366A EP 4149268 A1 EP4149268 A1 EP 4149268A1
Authority
EP
European Patent Office
Prior art keywords
dough
edible food
dad
rch
pieces
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.)
Pending
Application number
EP21726366.4A
Other languages
German (de)
English (en)
Inventor
Mustafa Demirkürek
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.)
Alzarro Doenerworld GmbH
Original Assignee
Alzarro Doenerworld GmbH
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 Alzarro Doenerworld GmbH filed Critical Alzarro Doenerworld GmbH
Publication of EP4149268A1 publication Critical patent/EP4149268A1/fr
Pending 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 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the invention relates to an edible food casing based on yeast dough, consisting of at least two dough pieces rolled out in a round shape.
  • the baked goods are used to hold a meat, fish, sausage or cheese filling or some other such food filling.
  • the baked goods have a recess that is delimited by an inner contour and produced during the baking process.
  • the recess is matched to the dimensions of the food filling to be received in the baked goods.
  • the baked goods can be designed as a half-shell or half-shell.
  • the baked goods can have a flat edge surface or an edge surface with a stepped profile.
  • the baked goods therefore act as a heat insulator and as protection for their contents, so that the consumer can consume the fast food unit without getting dirty.
  • Also known from the utility model DE 203 04 477 U 1 is a baked good with a body that is covered on the outside by a first crust and has a pocket.
  • the pocket has at least one boundary wall which is formed by a second crust.
  • the boundary wall gives the well-known baked goods a greater firmness to the bite, that is to say, when the consumer bites into the baked good, the feeling that he is getting something between his teeth.
  • the crust inside the baked goods which delimits the pocket, forms a layer when biting, which the user has to penetrate with his teeth.
  • the first and the second crust merge into one another. This is an advantage when filling the pocket.
  • the body of the known baked goods is made of bread dough, which ensures a sufficient crust during the baking process.
  • a baked body which has a cavity-shaped inner contour surrounding the food.
  • a mixture of chilled kebab meat, salad ingredients and a sauce combination is used as food, i.e. as a filling for the baked goods.
  • the body of the baked goods should completely enclose the food mixture on all sides.
  • the closed casing makes it possible to transport the baked goods without any problems without the food contained inside the body of the baked goods being able to escape.
  • the object of the invention is achieved by an edible food casing based on yeast dough according to the combination of features according to claim 1, the subclaims representing at least useful embodiments and developments. It is therefore assumed that edible food packaging is based on yeast dough.
  • the food casing consists of at least two dough pieces rolled out in a round shape.
  • a first dough forms a support for a mixture of red cabbage, white cabbage, lettuce, tomato pieces, onions and possibly other vegetarian ingredients. Furthermore, the first dough piece forms a support for a cooked or grilled, that is to say edible piece of meat. This can be veal, chicken or the like.
  • the first dough piece takes up a quantity of a ready-made herbal sauce, with an edge area of the first dough piece remaining free of coating.
  • the second dough piece is arranged over the support quantity and a closure is formed over the edge area between the first and the second dough piece.
  • the food casing is subjected to a baking temperature treatment.
  • the dough used essentially consists of the ingredients flour, salt, yeast, oil, milk and an addition of water.
  • the prepared dough is left to rest. Afterwards, balls are formed from the dough and these are rolled out by machine or by hand to form the dough pieces. This is followed by a further rest period of the rolled out dough pieces of between 15 and 20 minutes, for example.
  • the herbal sauce used contains milk as essential components,
  • Yoghurt mayonnaise, sugar, salt, salad herbs, dill, basil, oil, especially olive oil and chopped parsley.
  • the second dough piece can be moistened with the prepared herb sauce.
  • a concave area is formed by treating the raw dough in order to fix the amount to be covered and to ensure that an edge area remains free of deposits.
  • the dough pieces are preferably circular with a diameter in the range of 5-15 cm.
  • the dough and thus the dough pieces contain oil, in particular a vegetable oil, here again in particular olive oil.
  • the mixture of the toppings can be freshly prepared as a raw cabbage salad in order to preserve valuable vitamins.
  • the mixture can also contain fresh or pickled cucumber.
  • the layer placed on the first dough piece can also be sprinkled with herbal salt.
  • a vegan substitute product for example made from soy, can also be used. so that very different groups of people are addressed with the product according to the invention.
  • the solid and stable casing created by baking protects the food inside from contamination and contains valuable components such as vitamins, trace elements and the like.
  • the fully baked product can be shock-frozen after the baking process and put on the market as a frozen product.
  • Different sizes of the food casing with a correspondingly adapted support or filling can be easily adapted to different needs and consumption habits.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne une enveloppe alimentaire comestible à base de pâte levée constituée de deux morceaux de pâte étalés en forme de cercle, un première morceau de pâte formant un reste pour certaines denrées alimentaires, et le second morceau de pâte étant disposé sur la quantité déposée, une fermeture étant produite entre les premier et second morceaux de pâte par l'intermédiaire de la région de bord, et les morceaux de pâte étant soumis à un traitement de température de cuisson pour durcir l'enveloppe et la fermeture.
EP21726366.4A 2020-05-15 2021-05-10 Enveloppe alimentaire comestible Pending EP4149268A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE202020102778.6U DE202020102778U1 (de) 2020-05-15 2020-05-15 Verzehrfähige Nahrungsmittelumhüllung
PCT/EP2021/062321 WO2021228764A1 (fr) 2020-05-15 2021-05-10 Enveloppe alimentaire comestible

Publications (1)

Publication Number Publication Date
EP4149268A1 true EP4149268A1 (fr) 2023-03-22

Family

ID=71079644

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21726366.4A Pending EP4149268A1 (fr) 2020-05-15 2021-05-10 Enveloppe alimentaire comestible

Country Status (6)

Country Link
US (1) US20230270124A1 (fr)
EP (1) EP4149268A1 (fr)
CA (1) CA3178781A1 (fr)
DE (1) DE202020102778U1 (fr)
WO (1) WO2021228764A1 (fr)
ZA (1) ZA202212660B (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4428504A1 (de) 1994-08-11 1996-02-15 Sina Industrieservice Gmbh Bit Backware, insbsondere Brötchen, für eine Fast-Food-Einheit
US20030044493A1 (en) * 2001-06-28 2003-03-06 Rettey David C. Container comprising edible manifold
DE20304477U1 (de) 2003-03-20 2003-05-15 Blumenhagen Roland Backware
DE202016102032U1 (de) 2016-04-18 2016-07-15 Kadriye Öztas Backware

Also Published As

Publication number Publication date
US20230270124A1 (en) 2023-08-31
DE202020102778U1 (de) 2020-05-25
CA3178781A1 (fr) 2021-11-18
ZA202212660B (en) 2024-04-24
WO2021228764A1 (fr) 2021-11-18

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