ES2327370A1 - Manufacture of containers spoons with peak or colin bread (piquitos) (Machine-translation by Google Translate, not legally binding) - Google Patents
Manufacture of containers spoons with peak or colin bread (piquitos) (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES2327370A1 ES2327370A1 ES200602284A ES200602284A ES2327370A1 ES 2327370 A1 ES2327370 A1 ES 2327370A1 ES 200602284 A ES200602284 A ES 200602284A ES 200602284 A ES200602284 A ES 200602284A ES 2327370 A1 ES2327370 A1 ES 2327370A1
- Authority
- ES
- Spain
- Prior art keywords
- bread
- manufacture
- colin
- translation
- peak
- 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.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Fabricación de piquitos (pan tostado tipo pico o colín) con forma de cuchara y/o tenedor.Manufacture of piquitos (toasted bread type spike or colin) shaped like a spoon and / or fork.
El producto de la invención que se trata de patentar se encuadra dentro del sector de la panadería, en concreto dentro de la conocida panadería de molde que utiliza pan de piquito para su elaboración y diseño.The product of the invention which is about patenting falls within the bakery sector, specifically inside the well-known mold bakery that uses piquito bread for its elaboration and design.
Si hay algún alimento que forma parte indiscutible de un buen menú alimenticio es por excelencia el pan. Este producto alimenticio se forma a través de la cocción o tostado de una masa previamente preparada a base de la adicción de una serie de ingredientes, a saber:If there is any food that is part Undisputed of a good food menu is par excellence. This food product is formed through cooking or toasting of a previously prepared dough based on the addiction of a series of ingredients, namely:
- 1)one)
- Harina (trigo, centeno, etc.) que constituye la parte básica de la masa que permite la contención de las bolsas de dióxido de carbono que se formarán como resultado de la fermentación. Flour (wheat, rye, etc.) that constitutes the basic part of the dough that allows the containment of the carbon dioxide bags that will be formed as a result of the fermentation.
- 2)2)
- Levadura (normalmente Saccharomyces cerevisiae) Es el componente esencial del pan. Utilizando los componentes de la harina (las amilasas), la levadura fermenta expulsando al medio dióxido de carbono y alcohol, lo que provoca la formación de unas bolsas de aire en el interior de la masa, lo que finalmente se convierte en la característica fundamental del pan. Yeast (usually Saccharomyces cerevisiae ) It is the essential component of bread. Using the components of the flour (the amylases), the yeast ferments by expelling carbon dioxide and alcohol into the medium, which causes the formation of air pockets inside the dough, which finally becomes the fundamental characteristic of the bread.
- 3)3)
- Sal. Este elemento tiene esencialmente la finalidad de actuar sobre el sabor de la masa aunque también actúa controlando la fermentación, la formación de microorganismos y la estabilidad de la masa (agregación proteica). Get out This element essentially has the purpose of acting on the taste of the dough although it also acts by controlling the fermentation, the formation of microorganisms and the stability of the dough (protein aggregation).
- 4)4)
- Leche. En ocasiones se adiciona a la masa ya que su principal proteína (caseína) incrementa la capacidad de absorción y firmeza de la masa. Milk Sometimes it is added to the dough since its main protein (casein) increases the capacity of absorption and firmness of the dough.
- 5)5)
- Agua. Da consistencia a la harina. Water It gives consistency to the flour.
Como se ha citado anteriormente, en la actualidad la fabricación de pan en general es realizada esencialmente a través de dos procedimientos:As mentioned above, in the Currently, bread manufacturing in general is carried out essentially through two procedures:
- a)to)
- Cocción en horno (horneado) de la masa. En esta modalidad de fabricación, la masa fermentada se hornea a unas temperaturas > 200º y provoca la generación de CO_{2} y la formación de aire en el interior de la masa.Baking (baking) the dough. In this manufacturing modality, the fermented dough is baked at temperatures> 200º and causes the generation of CO2 and the air formation inside the dough.
- b)b)
- Tostado de la masa. La masa fermentada se somete a tostado provocando una mayor pérdida de agua y menor generación de CO_{2}. El valor nutritivo de la masa es semejante en ambos casos, aunque la mayor pérdida de agua en el caso del pan tostado redunda en una mayor densidad nutritiva.Roasting the dough. Fermented dough it is roasted causing a greater loss of water and less CO2 generation. The nutritional value of the dough is similar in both cases, although the greatest loss of water in the case of bread roasting results in a higher nutritional density.
- La invención que tratamos de registrar utiliza la técnica del tostado de la masa creando un producto denominado pico o colín de pan aunque con unas característica diferenciales en cuanto a su formato y diseño.The invention that we try to register use the technique of roasting the dough creating a product called bread spout or but with some differential characteristics in terms of format and design.
La invención que pretendemos inscribir consiste en la fabricación de pan tostado del tipo pico o colín con la forma o formato de un tenedor y una cuchara de diferentes tamaños y composición (normal, integral, etc.).The invention that we intend to inscribe consists in the manufacture of toasted bread of the pico or colin type with the shape or format of a fork and a spoon of different sizes and composition (normal, integral, etc.).
La fabricación de este tipo de pan pico, que denominamos comercialmente, PIQUICUCHARA y PIQUITENEDOR va ha permitir obtener un tenedor o cuchara, en su caso, formada mediante pan del tipo pico o colín (pan tostado). La obtención de este pico-tenedor se hará mediante el tueste de una masa de pan con una dosis de levadura adecuada para la formación del pico con la singularidad de que la masa a tostar tendrá una forma similar a un tenedor o una cucharilla, de tal forma que el producto de panadería que finalmente obtengamos será un piquito o colín con dicha forma y totalmente comestible. El uso de este invento está orientado a la restauración de taperías, posibilitando la sustitución de la cubertería convencional (metálica o plástico) por una cubertería de pan piquito, que además de cumplir con la función del cubierto en cuestión (cucharita o tenedor) permitirá a la vez ir acompañando el plato con pan de piquito, hasta agotar la figura creada. Por tanto, con este invento conseguimos aunar la función de la cubertería convencional y el suministro de pan como complemento de la tapa.The manufacture of this type of peak bread, which we call commercially, PIQUICUCHARA and PIQUITENEDOR goes ha allow to obtain a fork or spoon, where appropriate, formed by bread of the pico or colan type (toasted bread). Obtaining this peak-fork will be done by roasting a dough of bread with a dose of yeast suitable for the formation of peak with the singularity that the dough to be roasted will have a shape similar to a fork or spoon, so that the product bakery that we finally get will be a piquito or colin with Said form and totally edible. The use of this invention is oriented to the restoration of taperías, making possible the replacement of conventional cutlery (metal or plastic) with a cutlery of piquito bread, which in addition to fulfilling the function of the covered in question (spoon or fork) will allow to go at the same time accompanying the plate with piquito bread, until the figure runs out created. Therefore, with this invention we managed to combine the function of conventional cutlery and bread supply as a complement of the lid.
Al considerarse por parte del solicitante la no necesidad de acompañar dibujos, gráficos o ilustraciones, no procede cumplimentar este epígrafe.When considered by the applicant the need to accompany drawings, graphics or illustrations, no this heading should be completed.
Como ejemplo mas ilustrativo de la invención podemos plantear la fabricación de una cucharilla y un tenedor de pan tipo pico o colín, con una longitud total de 10 centímetros, un ancho de bastón de 1 centímetro en forma cilíndrica y una cabeza de 2,5 centímetros (en caso de tenedor serian tres pinchos o en caso de cuchara un caso para recogida). En cualquier caso, con este ejemplo queremos llegar a la reproducción de la figura convencional de un tenedor y una cucharita de tamaño pequeño, de las empleadas habitualmente en los establecimientos dedicados a la tapería.As a more illustrative example of the invention we can propose the manufacture of a teaspoon and a fork of pico or colan bread, with a total length of 10 centimeters, a cane width of 1 centimeter in cylindrical shape and a head of 2.5 centimeters (in case of fork would be three skewers or in case of spoon a case for collection). In any case, with this example we want to get to the reproduction of the conventional figure of a fork and a small spoon, of the employees usually in establishments dedicated to tapería.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602284A ES2327370B1 (en) | 2006-08-22 | 2006-08-22 | MANUFACTURE OF FORK KNIVES WITH PICO PAN OR COLIN (PIQUITOS). |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602284A ES2327370B1 (en) | 2006-08-22 | 2006-08-22 | MANUFACTURE OF FORK KNIVES WITH PICO PAN OR COLIN (PIQUITOS). |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2327370A1 true ES2327370A1 (en) | 2009-10-28 |
| ES2327370B1 ES2327370B1 (en) | 2010-08-06 |
Family
ID=41202305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200602284A Withdrawn - After Issue ES2327370B1 (en) | 2006-08-22 | 2006-08-22 | MANUFACTURE OF FORK KNIVES WITH PICO PAN OR COLIN (PIQUITOS). |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2327370B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012098448A1 (en) * | 2011-01-17 | 2012-07-26 | Bakey's Foods Private Limited | Eco-friendly and biodegradable edible utensils including cutlery and chopsticks and methods of making them |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3840678A (en) * | 1970-06-03 | 1974-10-08 | Stick N Dip Inc | Edible spooning device |
| GB2266216A (en) * | 1992-04-14 | 1993-10-27 | Christakis Peleties | Edible chopsticks |
| WO1997035483A1 (en) * | 1996-03-22 | 1997-10-02 | Brian John Smith | Process and apparatus for treating cooked bread material |
| WO2003094621A2 (en) * | 2002-05-13 | 2003-11-20 | Sylvester Madison | Spaghetti twister and method of making same |
-
2006
- 2006-08-22 ES ES200602284A patent/ES2327370B1/en not_active Withdrawn - After Issue
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3840678A (en) * | 1970-06-03 | 1974-10-08 | Stick N Dip Inc | Edible spooning device |
| GB2266216A (en) * | 1992-04-14 | 1993-10-27 | Christakis Peleties | Edible chopsticks |
| WO1997035483A1 (en) * | 1996-03-22 | 1997-10-02 | Brian John Smith | Process and apparatus for treating cooked bread material |
| WO2003094621A2 (en) * | 2002-05-13 | 2003-11-20 | Sylvester Madison | Spaghetti twister and method of making same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012098448A1 (en) * | 2011-01-17 | 2012-07-26 | Bakey's Foods Private Limited | Eco-friendly and biodegradable edible utensils including cutlery and chopsticks and methods of making them |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2327370B1 (en) | 2010-08-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FA2A | Application withdrawn |
Effective date: 20080804 |
|
| EC2A | Search report published |
Date of ref document: 20091028 Kind code of ref document: A1 |
|
| FG2A | Definitive protection |
Ref document number: 2327370B1 Country of ref document: ES |
|
| FA2A | Application withdrawn |
Effective date: 20110208 |