GB2261357A

GB2261357A - Food material coated with minced vegetables

Info

Publication number: GB2261357A
Application number: GB9123787A
Authority: GB
Inventors: Brian Ivor Perrett
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-11-08
Filing date: 1991-11-08
Publication date: 1993-05-19
Anticipated expiration: 2011-11-08
Also published as: GB9123787D0; GB2261357B

Abstract

There is disclosed a food product which comprises an edible filling (2) and a layer (1) containing minced vegetable which is folded about the filling (2) so as to enclose it. The food product is unsupported and may be baked without a dish, in a manner typically employed to a pastry. <IMAGE>

Description

VEGETABLE PRODUCT This application relates to vegetable-containing food products.

Conventionally known pasties take the form of a pie having a filling of meat, fruit, jam which is enclosed in a flour-based generally known as pastry and baked without a dish.

According to the present invention there is provided a food product which comprises an edible filling and a layer containing minced vegtables which is folded over the filling so as to enclose it.

In a similar fashion to a covontional pastry the food product according to the present invention is unsupported and baked without a dish.

Although tie encasing layer. may consist ent;irely of minced vegetables, it is preferable if it inclides other ingredients, particularly those able to bind the minced vegetable to allow it t;o be easily manipulated for folding around the filling. Examples of suitable binders include risk, soya, eggs, potatoes and flour. A single binder or combinations of suitable binder may be used. The type and amount of binder used will depend on the type and condition of the minced vegetables being used, as well as to a certain extent on the filling to be enclosed, and will be easily determinable by the skilled man.Other Ingredients wiit:h may be used in tiie minced vegetable containing layer include flavourings and seasonings, such as salt and pepper.

Th minted vegetable containing layer preferably contains from 70-90o/0 vegetable and 10-30% other ingredients, and more preferably about 80% meat and 20% other ingredients.

The edible filling may comprise any edible food product and is preferably chosen to complement tire minced vegetable containing layer in which it is to be encased. The filling, for example, comprise two fillings which complement the minced vegetable containing layer. Two such suitable fillings are tomato and beans. Other examples of suitable fillings include sauce, fr-uit, stuffings, rice, cereals and eggs. More specifically the edible filling may comprise one or more of the following : beans, peas, onion, tomatoes, apples, blackcurrants, apple sauce, bilberry sauce, cranberry sauce, tartare sauce, curry sauce and curried vegetables.

The food product of tile present invention may be provided with an outer coating of crumbs, for example breadcrumbs.

The size of the food product is not critical to the invention but it is prefereably of such a size as to provide an adequate individual snack or meal.

The-thickness of the minced vegetable containg layer is also not limited, but preferably is up to 2 cm thick, and more preferably is from 0.5 to 1.5 cm thick.

The shape of the food product of the present invention is also not limited. Possibilities include traditional pastry shapes and substantially semi-circular or rectangular shapes.

The food product according to the present invention may be prepared by folding a minced vegetable containing layer over a filling. Where the filling is for example, placed on a part of a substantially flat lying layer of minced vegetable another part of the layer can be folded through more than 90 so as to cover the filling. Parts of the layer will have been folded 1 through substantially 1800. More specifically the food product may be prepared by treating a minced vegetable so that it is of a consistency at which it may be rolled out to a layer of a desired thickness. The treatment may take the form of kneading the minced vegetable or of mixing it with one or more suitable binder. When at a suitable consistency the minced vegetable, including any binders, is rolled out into a substantially flat layer.Rollers of industrial apparatus used for the preparation of the food product of the present invention may be provided with a suitable non-stick coa-ting such as polytetrafluoroethylene (PTF E) to prevent adherence of the ingredients and to allow for ea. of rolling out. A filling is then placed on a part of the minced vegetable layer which has been rolled out. The rolled out minced vegetable may be of such size as to form a single product, or alt?rnatively a large layer of minced vegetable may be provided onto which several portions of filling may be applied with division of the layer onto individual sized portions being carried out later on in the process. After addition of the filling a part of the minced vegetable layer is folded over the filling so as to enclose it entirely.

The edges of the food product are then preferably sealed together. The sealing may be called by presstrrn alone, e.g. by pressing on the overlapping parts of the minced vegetable layer, or prcssur e in combination with the use of an edible sealant. Alternatively an edible sealant could be used on its own. It has been found that if flour is used to aid rolling ollt of the minced vegetable layer it hinders the formation of a good seal at the edges of the product and is therefore to be avoided.

The following examples are given for the purpose of illustration, and are not to be considered as limiting tie invention.

Table 1 MINCED VEG CASING Fillings Beans Apple Stuffing Peas Bilberries Cranberry 0 nThrs Thick sauces Curry Rice For a better understanding of the present invention and to show how the same may be put into effect reference will now be made for t;he purpose of illustration only to the accon paning draw logs in which Figure 1 shows a first embodiment of the present invention during preperation; Figure 2 shows the embodiment of figure 1 in finished form; Figllre 3 shows a second embodiment during preperation;; Figure 4 shows tire embodiment of figtrre 3 in finished form; Figure 5 shows a third embodiement during prepartion; and Figrrr'e ( shows tire embodiment of figure 5 in finished form.

In figure 1 is shown a circular layer' of minced vegetable 1 being provided with a portion of semi-circrjlar shape of smaller radius than the circular minced vegetable layer 1 so teat a semi-circular border 3 of the minced vegetable layer 1 is found around the semi-circular edge of the filling 2. The minced vegetable containing layer 1 is folded about the lire 4 so as to form a semi circular finished product 5. The edges of the finished product 5 are sealed by pressure into the traditional crimped pasty-type edge 6.

Figures 3 and 4 show a second embodiment in which the minced vegetable contaning layer 7 is rectanglllar in shape leading to a rectangular finished product 8.

In figures 5 and 6 a third embodiment is shown in which the minced vegetable containing layer 9 is a large rectangle in shape, which is able to accom modate two seperate portions of filling 10a, 10b. When the large rectangular minced vegetable containing layer 9 is folded around the line 4 a rectangular finished product 11 is obtained having two enclosed fillings.

Claims

1 A food product which comprises an edible filling and a layer containing minced vegetable which is folded about the filling so as to enclose it.

2 A food product according to any preceding claim, wherein the encasing layer consists entirely of minced vegetable.

3 A food product according to any one of claims 1 to 3 wherein the encasing layer includes a binder.

4 A food product according to claim 2 wherein the binder is selected from rusk, soya, eggs, potatoes and flour, or combinations thereof.

5 A food product according to any of claims 1 to 5 and 4 wherein the encasing layer also contains a flavouring or seasoning.

6 A food product according to claim 5 wherein the seasoning is salt or pepper.

7 A food according to any one of claims 1,2,3 wherein the minced veg containing layer contains from 70 - 90% vegetable and 10 - 30% other ingredients.

8 A food product according to claim 7 wherein the edible filling comprises one or more of the following: beans, peas, onion, tomatoes, apples, blackcurrants, apple sauce, bilberry sauce, cranberry sauce, tartare sauce, curry sauce and curried vegetables.

9 A food product according to any preceding claim, wherein the thickness of the minced vegetable containing layer is up to

2 cm.

10 A food product according to claim 9 wherein the thickness of the minced veg containing layer is from 0.5 to 1.5 cm.

11 A food product according to any preceding claim, which in plan view, has a generally rectangular or semi-circular shape.

12 A food product according to claim 1, having a combination of minced vegetable and filling as given in any one of the foregoing Tables I.

13 A process for producing a food product according to claim 1, which comprises folding a minced vegetable containing layer over a filling.

14 A process according to claim 13 wherein the filling is placed on a part of a substantially flat lying layer of minced vegetable and another part of the layer is folded through more than 90 degrees so as to cover the filling.

15 A process according to claim 13 or 14, which includes treating a minced vegetable so that it is of a consistency at which it may be rolled out to a layer of a desired thickness.

16 A process according to claim 13, 14, or 15, wherein the minced veg is rolled, and the rolled out minced vegetable is of such size as to form a single product.

17 A process according to claim 13, 14, or 15, wherein a large layer of minced vegetable is rolled out, onto which several portions of filling may be applied with division of the layer into individual sized portions being carried out subsequently.

18 A process according to any one of claims 13 to 15, wherein after the addition of the filling, a part of the minced vegetable layer is folded about the filling so as to enclose it entirely, and the edges of the food product are then sealed together.

19 A process according to claim 18, wherein the sealing is effected by pressure alone, i.e. by pressing on the overlapping parts of the minced vegetable layer, or pressure in combination with the use of an edible sealant, or by the use of an edible sealant on its own.