ES2274740B1 - PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED. - Google Patents
PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED. Download PDFInfo
- Publication number
- ES2274740B1 ES2274740B1 ES200602853A ES200602853A ES2274740B1 ES 2274740 B1 ES2274740 B1 ES 2274740B1 ES 200602853 A ES200602853 A ES 200602853A ES 200602853 A ES200602853 A ES 200602853A ES 2274740 B1 ES2274740 B1 ES 2274740B1
- Authority
- ES
- Spain
- Prior art keywords
- base
- cheese
- dough
- yeast
- sugar
- 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 - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 235000013351 cheese Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 240000002129 Malva sylvestris Species 0.000 claims description 2
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 1
- 235000008960 ketchup Nutrition 0.000 abstract 1
- 241000227653 Lycopersicon Species 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- A21D13/007—
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Procedimiento para la fabricación de una base alimenticia y base obtenida.Procedure for manufacturing a base food and base obtained.
Este procedimiento comprende la realización de una masa con clara de huevo pasteurizada, yema de huevo, levadura y azúcar, mezclados de forma homogénea y sin grumos, la extensión de dicha masa sobre una placa o molde sensiblemente plano, opcionalmente la aplicación de queso rallado sobre la masa extendida previamente, el horneado de la masa a una temperatura comprendida entre 170 y 200 grados centígrados durante un periodo de tiempo entre 3 y 8 minutos y la aplicación en la superficie superior de masa ya horneada una capa de salsa de tomate y queso. La base obtenida incluye en su composición básica: clara de huevo pasteurizada, yema de huevo, levadura y azúcar, pudiendo incluir en su parte superior una capa de queso fundido y una cobertura de salsa de tomate y queso.This procedure includes performing a dough with pasteurized egg white, egg yolk, yeast and sugar, mixed homogeneously and without lumps, the extent of said dough on a substantially flat plate or mold, optionally the application of grated cheese on the extended dough previously, baking the dough at a temperature included between 170 and 200 degrees Celsius for a period of time between 3 and 8 minutes and the application on the upper surface of Baked dough a layer of tomato sauce and cheese. Base obtained includes in its basic composition: egg white pasteurized, egg yolk, yeast and sugar, and can be included in its top a layer of melted cheese and a cover of ketchup and cheese
Description
Procedimiento para la fabricación de una base alimenticia y base obtenida.Procedure for manufacturing a base food and base obtained.
La presente invención se refiere a un procedimiento para la fabricación de una base alimenticia y a la base alimenticia obtenida.The present invention relates to a procedure for the manufacture of a food base and the food base obtained.
Actualmente es habitual la utilización de bases
alimenticias de pan o similar, para el posicionamiento de unos
ingredientes troceados de cobertura superior, que pueden comprender
verduras y hortalizas, carnes y productos cárnicos, quesos, salsa
de tomate, hierbas aromáticas, especias y otros, de uso a
discreción según el gusto que se le desee dar. Este tipo de bases
alimenticias, utilizadas por ejemplo en las pizzas, incluyen en su
composición un elevado porcentaje de harina, lo que impide su
consumo por parte de los celiacos y a su vez tiene un elevado
número de
calorías.Currently, the use of food bases of bread or similar is common, for the positioning of chopped ingredients of superior coverage, which can include vegetables and meat, meat and meat products, cheeses, tomato sauce, aromatic herbs, spices and others, of Use at discretion according to the taste you wish to give. These types of food bases, used for example in pizzas, include in their composition a high percentage of flour, which prevents their consumption by celiacs and in turn has a high number of
calories
En el caso de las pizzas, empanadillas y similares la masa de la base se elabora preferentemente con harina, aceite u otra grasa, levadura, agua, sal y un poco de azúcar. Estos ingredientes se mezclan y se amasan hasta obtener una masa homogénea. La masa de la base se extiende y sobre ella se deposita preferentemente una capa de salsa de tomate y opcionalmente un poco de queso que recibe los ingredientes de la cobertura.In the case of pizzas, empanadillas and similar, the base dough is preferably made with flour, oil or other fat, yeast, water, salt and a little sugar. These ingredients are mixed and kneaded until a dough is obtained homogeneous The mass of the base extends and is deposited on it preferably a layer of tomato sauce and optionally a little of cheese that receives the cover ingredients.
El procedimiento para la fabricación de una base alimenticia y la base alimenticia obtenida según esta invención presenta unas particularidades destinadas a conseguir nuevos sabores y texturas.The procedure for manufacturing a base food and food base obtained according to this invention presents some peculiarities destined to get new flavors and textures.
El procedimiento para la elaboración de la base alimenticia comprende los pasos o fases siguientes:The procedure for the preparation of the base Food includes the following steps or phases:
a) la realización de una masa con clara de huevo, yema de huevo, levadura y azúcar, mezclados de forma homogénea y sin grumos,a) the realization of a dough with clear egg, egg yolk, yeast and sugar, mixed together homogeneous and lump free,
b) la extensión de dicha masa sobre una placa o molde sensiblemente plano,b) the extension of said mass on a plate or noticeably flat mold,
c) opcionalmente, la aplicación de queso rallado sobre la masa extendida previamente,c) optionally, the application of grated cheese over the previously extended mass,
d) un primer horneado de la masa a una temperatura comprendida entre 170 y 200 grados centígrados durante un periodo de tiempo entre 3 y 8 minutos, Yd) a first baking of the dough to a temperature between 170 and 200 degrees Celsius during a period of time between 3 and 8 minutes, AND
e) la aplicación en la superficie superior de la base de salsa de tomate y queso.e) the application on the upper surface of the Tomato and cheese sauce base.
Esta base sirve para colocar los ingredientes de
cobertura que conjuntamente con la base deben ser
sometidos
a un horneado final.This base is used to place the covering ingredients that together with the base must be
subjected to a final baking.
La base puede ser utilizada de forma inmediata para su consumo o ser congelada o ultra congelada para garantizar su larga conservación.The base can be used immediately for consumption or be frozen or ultra frozen to ensure Its long conservation.
Esta congelación o ultra congelación puede llevarse a cabo después del primer horneado con o sin ingredientes añadidos, obteniéndose una base preparada lista para recibir su horneado final, por ejemplo, a una temperatura entre 170 y 200 grados centígrados durante un plazo de tiempo entre 3 y 8 minutos.This freezing or ultra freezing can be carried out after the first baking with or without ingredients added, obtaining a prepared base ready to receive your final baking, for example, at a temperature between 170 and 200 degrees Celsius for a period of time between 3 and 8 minutes
La base alimenticia objeto de la invención incluye en su composición básica: clara de huevo pasteurizada, yema de huevo, levadura y azúcar, pudiendo incluir en su parte superior una capa de queso fundido y una cobertura de salsa de tomate.The food base object of the invention includes in its basic composition: pasteurized egg white, yolk of egg, yeast and sugar, being able to include in its upper part a layer of melted cheese and a covering of tomato sauce.
Los porcentajes el peso de los ingredientes de la composición básica se encuentran comprendidos entre los valores siguientes: yema de huevo entre 10 y 12%, levadura entre 1,5 y 2,5%, azúcar entre 0,5 y 1,5, siendo el porcentaje restante de clara de huevo pasteurizada.The percentages the weight of the ingredients of the basic composition are included between the values following: egg yolk between 10 and 12%, yeast between 1.5 and 2.5%, sugar between 0.5 and 1.5, with the remaining percentage of pasteurized egg white.
En un ejemplo concreto de realización, para obtener la base alimenticia se realiza una mezcla homogénea con 1000 gramos de clara de huevo pasteurizada, 125 gramos de yema de huevo, 20 gramos de levadura y 10 gramos de azúcar.In a specific embodiment, for to obtain the food base a homogeneous mixture is made with 1000 grams of pasteurized egg white, 125 grams of egg yolk, 20 grams of yeast and 10 grams of sugar.
Esta mezcla, o una porción de la misma, se extiende en una placa o molde plano para su horneado a una temperatura de 190 grados centígrados durante 5 minutos. Antes del horneado y de forma opcional se puede espolvorear queso rallado sobre la mezcla, para obtener una base más gruesa y esponjosa, con un sabor ligeramente más salado.This mixture, or a portion thereof, is Spread on a flat plate or mold for baking to a temperature of 190 degrees Celsius for 5 minutes. Before the Baked and optionally you can sprinkle grated cheese over the mixture, to obtain a thicker and spongy base, with A slightly more salty taste.
Una vez horneada la base se completa con una capa de salsa de tomate y queso.Once baked the base is completed with a layer of tomato sauce and cheese.
La base así preparada queda lista para recibir los ingredientes que el consumidor desee añadir como cobertura, debiendo ser sometido el conjunto de la base y de los ingredientes, antes de su consumo, a un horneado final a 190 grados centígrados durante 5 minutos aproximadamente.The base thus prepared is ready to receive the ingredients that the consumer wishes to add as coverage, the whole base and ingredients must be submitted, before consumption, at a final bake at 190 degrees Celsius for about 5 minutes.
Una vez descrita suficientemente la naturaleza de la invención, así como un ejemplo de realización preferente, se hace constar a los efectos oportunos que los materiales, forma, tamaño y disposición de los elementos descritos podrán ser modificados, siempre y cuando ello no suponga una alteración de las características esenciales de la invención que se reivindican a continuación.Once nature is sufficiently described of the invention, as well as a preferred embodiment, for the appropriate purposes that the materials, form, size and arrangement of the elements described may be modified, as long as this does not imply an alteration of the essential features of the invention claimed in continuation.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602853A ES2274740B1 (en) | 2006-11-10 | 2006-11-10 | PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602853A ES2274740B1 (en) | 2006-11-10 | 2006-11-10 | PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2274740A1 ES2274740A1 (en) | 2007-05-16 |
| ES2274740B1 true ES2274740B1 (en) | 2008-02-01 |
Family
ID=38326611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200602853A Expired - Fee Related ES2274740B1 (en) | 2006-11-10 | 2006-11-10 | PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2274740B1 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2420686B (en) * | 2005-11-22 | 2006-10-18 | Marcella Di Mare | Method for preparing gluten-free dough and batter |
-
2006
- 2006-11-10 ES ES200602853A patent/ES2274740B1/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
|---|
| Base para pizza. Milady. 25.07.2006 [en línea] [recuperado el 23.04.2007] Recuperado de Internet <URL:http://www.dietaatkins.com/archive/index.php/t-17993.html. * |
| Bizcocuelo sin harina dietético (base de tartas) 27.05.2006 [en línea] [recuperado el 23.04.2007] Recuperado de Internet <URL:http://www.mujerdeelite.com/mi\_mujerdeelite/recetas/receta. php?id=743&cat=8. * |
| Pizza. Mirna. 09.08.2005 [en línea] [recuperado el 23.04.2007] Recuperado de Internet <URL:http://www.dietaatkins.com/archive/index-php/t-10813.html. * |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2274740A1 (en) | 2007-05-16 |
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