IT202000020968A1 - SLICED FOOD PRODUCT FOR THE APPLICATION OF A SPREADABLE PRODUCT - Google Patents

Description

Description of the invention entitled:

"SLICED FOOD PRODUCT FOR THE APPLICATION OF A SPREADABLE PRODUCT"

FIELD OF APPLICATION

The present invention relates to a sliced food product. Pi? precisely it refers to a sliced food product on which to spread another food product, for example of the type of butter, jam, spreadable creams or the like.

By sliced food product, in the context of the present description, we mean a food product of limited thickness, typically separated from a mass by cutting.

The sliced food product ? preferably of the cereal-based type, in particular cereal flour, in particular a bakery product. It can be of the type of rusk, sliced bread, cracker and the like, or also of the type of wafer, biscuit, rice or corn cake and the like.

STATE OF THE ART

A variety of ready-to-eat sliced food products have long been available. Such sliced foodstuffs are usually highly valued for the convenience of cooking. of? use, as ? just take one of them out of its packaging to be able to consume it.

This type of food, in addition to being consumable as well? as they are proposed, pu? can also be enriched, or embellished, from a gustatory point of view, by spreading one or more? food products, for example of the type of butter, jam, sweet or savory spreadable creams, or the like.

The example pi? spread of sliced food product of the type described here ? the biscuit. It ? mainly consumed at breakfast or as a snack, and usually spread on jam or spreadable creams, possibly on a first layer of butter previously spread on one of the two sides of the rusk.

A drawback of rusks? relating to their fall when they have a coated surface. It occurs too often that the rusks fall on the spread surface, which enters as well. in contact with the ground or other objects. There? obviously involves various inconveniences, such as first of all the loss of the rusk and the spread product, but also the dirt of the ground or object involved and the consequent loss of time for cleaning.

Another drawback of known rusks also lies in their fragility. It is in fact very common for them to break while the spreadable ingredient is being applied.

Even the breaking of the rusks has unpleasant consequences, including the scattering of crumbs, or the fact of having pieces of rusks with very small dimensions, which increases the difficulty of cooking. to spread butter or jam, as well as? the probability? of fall.

The friability? some biscuits? due to their internal structure, which includes, for example, a plurality? of air cells in a material that ? relatively thin and dry. Known rusks have, in fact, a relatively homogeneous internal structure, and therefore have a substantially uniform internal consistency

Is there therefore a need? to perfect a sliced food product which can overcome at least one of the drawbacks of the art.

In particular, an object of the present invention ? that of making a sliced food product that is more? resistant and that it does not break when you spread another ingredient on it.

Another aim of the present invention ? that of providing a sliced food product which possibly falls with a predetermined orientation, i.e. with a predetermined face against the ground.

To obviate the drawbacks of the prior art and to obtain these and other objects and advantages, the Applicant has studied, tested and implemented the present invention.

DISCOVERY DISPLAY

The present found ? expressed and characterized in the independent claims. The dependent claims disclose other characteristics of the present invention or variants of the idea of the main solution.

In accordance with the aforementioned purposes, a sliced food product is described below which overcomes the limits of the prior art and eliminates the defects present therein.

In accordance with embodiments, ? foreseen a sliced food product, in particular on which ? intended to spread another spreadable food product, such as butter, jam and/or other spreadable creams or substances.

As sliced, the food product according to the present description has a substantially flat body with limited thickness, and comprising two opposite faces, preferably parallel to each other, delimited by at least one peripheral edge. The body has at least one first density.

According to embodiments, the peripheral edge of the body has its own density? device that can? be equal to the first density?, or different from it.

The thickness of the sliced product? to be understood as the distance that separates its two faces. With limited thickness, in the context of the present description, we mean a thickness which is at most equal to half? of the major dimension of the surfaces of the food product, preferably less than one third of the major dimension of the surfaces of the food product.

The idea behind the invention ? to provide one or more? areas with density? differentiated from the rest of the body, in order to strengthen the structure of the sliced food product. Also, Luna or pi? areas with density? different can? be placed in such a way as to move the center of gravity of the food product with respect to its geometric centre, with the aim of influencing the dynamics of its fall so that? is considerably reduced the probability? falling onto the coated surface. For this purpose, the sliced food product comprises at least one area with a density of differentiated, integrated into the body of the product itself, and with a second density? different than the first density? of the body of the sliced food product.

Preferably, the variation of density? ? made along the thickness of the body, or the density? varies from a first face of the body to the second face along its thickness.

In the context of this description, the term density? takes on the standard meaning in the technical field, i.e. the mass to volume ratio of a material.

According to embodiments, the second density? ? greater than the first density?. The increase in density? of some areas compared to the rest of the food product it also causes an additional strengthening of the latter, and therefore also makes it less subject to breakage during its handling, for example while another food product is spread on it.

Favorably, the area has at least one face extending longitudinally to the faces of the body, and at least one peripheral edge of its own which delimits the face. Preferably, the face surface of the area with density? differentiated ? equal to at least 20% of the surface of the faces of the body, more? favorably, ? equal to at least 30% of the surface of the faces of the body, even more? favorably, ? equal to at least 50% of the surface of the faces of the sliced food product.

Preferably, the area with density? differentiated has a thickness equal to at least 5% of the thickness of the body of the sliced food product.

According to embodiments, the zone at density? differentiated ? placed in correspondence with at least part of only one of the faces of the body of the sliced food product. That is, the area with density? differentiated has a face that coincides with at least part of a single face of the body.

In accordance with embodiments, the zone with density? differentiated has the form of a longitudinal layer, internal or superficial, of the sliced food product. By longitudinal layer is meant a layer of the body oriented longitudinally with respect to the faces of the body, preferably parallel to the faces of the body. This layer can cover only any part of the surface of the faces of the sliced food product, or more? parts, or its entirety, depending on the needs?. Advantageously, the area with density? differentiated ? a complete longitudinal layer of the body, i.e. does it have a face whose surface is ? equal to the surface area of the faces of the body.

Preferably, the sliced food product comprises two zones with density differentiated, each having the form of a longitudinal layer of the body and placed in contact with each other. Pi? preferably one of these areas with density? differentiated has a face that coincides with a face of the body. even more preferably, at least one of these areas with density? differentiated ? a complete layer of the body, i.e. has the same lateral dimensions as the body.

According to one aspect, ? also provided is a method for making a sliced food product, comprising a step for making at least one area with density? differentiated from the rest of the sliced food product.

Advantageously, this area has a second density? that ? different than the first density? of the body of the sliced food product. Preferentially, the second density? ? greater than the first density?.

According to embodiments, the zone with density? differentiated ? made using compacting and/or bisque finishing techniques. For example, the realization of the area with density? differentiated takes place through partial superficial burning of the body of the food product. The superficial burn can be performed using laser beams.

ILLUSTRATION OF THE DESIGNS

These and other aspects, characteristics and advantages of the present invention will become clear from the following description of embodiments, provided by way of non-limiting example, with reference to the accompanying drawings in which:

- fig. 1 ? a perspective view of a sliced food product according to disclosed embodiments;

- fig. 2 ? a perspective view of a sliced food product according to embodiments described herein;

- figs. 3, 4, 5 and 6 are cross-sectional views of a sliced food product according to embodiments described herein, taken along the transverse plane illustrated in FIG. 1;

- fig. 7 ? a perspective view of a sliced food product according to further embodiments described herein, e

- fig. 8 ? a side and sectional view of the food product of fig. 7, taken along the VIII- VIII transverse plane.

For ease of understanding, identical reference numerals have been used wherever possible to identify identical commonalities in the figures. It should be understood that elements and features of one embodiment may be conveniently combined or incorporated into other embodiments without further specification.

DESCRIPTION OF EMBODIMENTS

Will it be done? now reference in detail to the possible embodiments of the invention, of which one or more? examples are illustrated in the attached figures by way of non-limiting example. Even the phraseology and terminology used here? for non-limiting example purposes.

With reference to the figures, embodiments of a sliced food product are represented, indicated as a whole with the reference numeral 10.

In general, since the food product is sliced, it comprises a substantially flat body 11 with two opposite faces 12 delimited by at least one peripheral edge 13. The body 11 is a sliced food product. also of limited thickness S1, the thickness being understood as the distance between the faces 12, taken perpendicular to them (fig. 1).

With limited thickness, it is meant in the present description that the thickness S1 ? typically less than 50% of the largest dimension of a face 12 of the food product 10. Pi? preferably, the thickness S1 ? less than 30%, even more? preferably 20%, of the largest dimension of the 12 faces.

With the largest dimension of the faces 12, we mean the distance pi? between two opposite edges 13 of the faces 12, or two opposite zones of the same edge 13, taken in the plane of the faces 12. For example, in the case of faces 12 of a rectangular shape (fig. 1), or of any shape which can describe with a length L1 and a width L2, the greater distance? the length L1 of the faces 12. In the case of faces 12 of circular shape (fig. 2), the greater distance corresponds to the diameter D.

The sliced foodstuff 10 can? be, for example, of the type of rusk, or sliced bread, rice or corn biscuits or even crackers, as long as? allow the spreading of another spreadable food product, for example butter, jams, marmalades, sweet or savory spreads, or sauces in the thickened liquid form, foams or emulsions.

In fig. 1 ? shown is a sliced food product 10 of the rusk type, with the two faces 12 having a substantially rectangular shape, externally delimited by four peripheral edges 13. By way of example, the rusk can have a length L1 and a width L2 of the order of 4 -6 cm, with different or equal values, and a thickness of the order of half a centimetre. Obviously, the food product 10 can? have dimensions other than those mentioned above.

Does the body 11 of the food product 10 have a first density? pre-established. The food product 10 comprises, in its body 11, a zone 14 with a density differentiated with respect to the rest of the body 11, or with a second density? different than the first density?.

It should be noted that the area 14 with density? differentiated ? integral part of the body 11.

It should be noted that, in general, the peripheral edges 13 have their own density peripheral, which can? be different from or equal to the first density? of the body 11, understood as the density? of the body part 11 placed inside the peripheral edges 13.

In the event that the density? device is different with respect to the density? of the central part of the body 11, which corresponds to the first density? as indicated above. In that case, zone 14, which ? to be understood as different from only the peripheral edges 13 of the body 11, has a density? different than the first density? of the body 11, but not necessarily different from the density? peripheral of peripheral edges 13.

To this end, favorably, the area 14 with density? differentiated has at least one of its parts that ? placed in the internal part of the body 11, i.e. which extends from the peripheral edge 13 (or from the peripheral edges 13) towards the inside of the body 11 of the food product 10, in the longitudinal direction to the faces 12.

Preferentially, as in the example of fig. 1, the area 14 with density? differentiated ? totally included in the body 11, cio? at? interior of the peripheral edges 13 and spaced therefrom. Alternatively, zone 14 can? include at least partially one or more? of the peripheral edges 13.

In fig. 2 ? on the other hand, a disc-shaped food product 10 is represented, for example of the type of corn or rice cake, or even of the type of rusk. In this case, as explained above, the largest dimension of the faces 12 corresponds to the diameter D of the body 11, which comprises a single continuous peripheral edge 13.

As illustrated in FIG. 2, the food product 10 comprises, in its body 11, two zones 14, 15 with density? differentiated, separated from each other and both spaced from the peripheral edge 13. The two areas 14, 15 with density? differentiated can have the same density?, or have two densities? different from each other, and still different from the first density? of the body 11. It should be noted that the two zones 14, 15 can have any shape and size, identical or different from each other, according to requirements.

Although figures 1 and 2 respectively show a body 1 1 with a rectangular plan in which there is? a single zone 14, and a body 11 with a circular plan in which there are two zones 14 with a density differentiated, ? obvious for the technician of the branch that ? possible to predict otherwise? a body 11 with a rectangular plan and two or more? zones 14, 15 at density? differentiated and, vice versa, a body 11 with a circular plan and a single area 14 with density? differentiated.

Note that the second density? of? at least an area 14 with density? differentiated, can be less than the first density? or greater than the density, depending on the needs. Advantageously the second density? ? greater than the first density?, to increase the strength of the body 11. To this end, the area 14 with density? differentiated advantageously covers a central region of the body 11. By central region of the body 11, we mean a region which includes the geometric center of the body 11, or the transversal axis of the body 11 which includes the geometric centre. By transversal axis we mean an axis perpendicular to the faces 12.

Always with the aim of making the food product 10 pi? robust, ? preferable to provide that the area 14 with density? differentiated is at least partially superimposed on a central part of the faces 12, so as to strengthen this part where breakage often occurs during handling.

It is specified that the area 14 with density? differentiated comprises two faces 14A placed longitudinally to the faces 12 of the body 11, at least one of its own peripheral edges 14B (fig. 1) and has its own thickness S2. This thickness S2 ? preferably less than the thickness S1 of the body 11, but pu? also be equal. Pi? preferably the thickness S2 of the zone 14 ? equal to at least 5% of the thickness S1 of the body 11, even more? preferably ? equal to at least 10% of the thickness S 1.

The faces 14A of the region 14 have a surface which ? also less than or equal to the surface of the faces 12 of the body 11. The sum of the surfaces of the faces 14A, 15A of the at least one area 14, 15 with density? differentiated ? advantageously greater than at least 20% of the surface of the faces 12 of the body 11, plus? advantageously ? greater than 30% of the surface of the faces 12, even more? advantageously ? greater than 50% of the surface of the faces 12. With reference to fig. 3 , a side sectional view of a sliced food product 10 according to embodiments is shown. In the illustrated example, zone 14 ? placed inside the body 11, or ? distanced from both faces 12, as well as? from the peripheral edges 13 of the body 11.

Zone 14 can? be placed at a median height between the two faces 12, or pu? be placed more close to one of the two faces 12, as illustrated in fig. 3. In this way, in addition to the strengthening of the body 11, there is a shift of the center of gravity with respect to the geometric center of the body 11. In this way, in the event of a fall, the probability? that the sliced food product 10 reaches the ground with a unique and predetermined spatial orientation, in this case with the lower face 12 oriented towards the ground.

It is also noted that in the example shown in fig. 3, the area 14 to density? differentiated has a substantially planar shape, as if it were an internal and partial layer of the sliced food product 10. This shape has the advantage of allowing to have a greater planar coverage than the body 11, which further favors its robustness.

In accordance with other embodiments, an example of which is ? illustrated in fig. 4, can you? provide that the area 14 is a complete layer of the body 11, i.e. that it extends up to all the peripheral edges 13 of the body 11. In this case, the peripheral edges 14B coincide with the peripheral edges 13 of the body 11, and the surface of the faces 14A ? equal to the surface of the faces 12 of the body 11.

Pi? advantageously, the stratiform zone 14 ? placed in correspondence with one of the two faces 12 of the body 11 (fig. 4 and 5), so? to move the center of gravity further towards this face 12. In other words, the zone 14 has a face 14A which coincides with a face 12 of the body 11. ? It is also possible to provide for the addition of a second stratiform zone 15, preferably in the same half? of the thickness S of the body 1 1. Pi? preferably, the second layered zone 15 ? placed in contact with the first zone 14 (fig. 5), ie they have a face 14A, 15A in common.

In the example of fig. 5 the faces 14A, 15A of the two stratiform zones 14, 15 have the same surface as the faces 12, but ? possible to provide that they have different surfaces, for example with one having the same surface as the faces 12 of the body 11, or the same surface but different shapes, and/or placed in two different parts, so that they only cover each other partially, or even that they do not cover themselves. The two zones 14, 15 can also have thicknesses S2 equal to each other or different from each other.

For example in f?g. 6 shows a sliced food product 10 comprising two zones 14, 15 with density? differentiated with faces 14A, 15A of different shapes and sizes, and also of different thicknesses S2. In particular, the first area 14 has the same thickness as the body 11, ie both its faces 14A partially coincide with the faces 12 of the body 11. The second area 15, however, is? placed at a single face 12 of the body 11, has a thickness S2 smaller than the thickness S of the body 11, and the surface of its faces 15A ? reduced and different from the first zone 14.

According to embodiments, the second density? of the at least one area 14 with density? differentiated ? greater than the first density? of at least 25%, pi? preferably at least 50%.

In accordance with embodiments, ? It is possible to differentiate visually or aesthetically from each other the face 12 for spreading and the face 12 for coming into contact with the ground in case of falling of the sliced food product 10.

For example, can you provide a sign 16 recognizable on one of the two faces 12, preferably on the face 12 intended for spreading another food product (figs. 7 and 8). The sign 16 can? be done in any way as long as? is easily visible to users.

Can you? for example providing a mark 16 in the form of a shaped recess on the spreading face 12 (fig. 8). This recess can have a simple geometric shape, such as a rectangle, a square, a circle or other, or pu? be shaped like a typographical or alphanumeric sign, or represent an object or logo. Obviously, various recesses 16 can be provided which, if shaped and positioned in an appropriate manner, can for example represent a word or a number.

The following describes a method by which you can? produce the above sliced food product 10. The method ? based on known methods of producing such a sliced food product, irrespective of its type.

The method according to the invention provides for a step for making at least one area 14 with a second density? differentiated with respect to the first density? of the rest of the body 11. Advantageously, the second density? from zone 14? different from the first density?, more? advantageously it? greater than the first density? in order to further increase the solidity? of the body 11.

The phase of realization of the zone 14 with density? differentiated can be performed locally by means of compacting and/or biscuiting techniques to create zones 14, 15 with a predetermined shape and location.

For example, area 14 with density? differentiated ? achieved by partial superficial burning of the body 11. This embodiment allows to easily obtain the sliced food product 10 with zone 14 having a density differentiated in the form of a layer and located at a predetermined face 12.

Taking rusks as an example, in a generic way, the known methods can provide for a step of preparing a dough to be cooked, which in turn includes sub-steps of kneading, shaping of the dough, kneading and leavening of the dough, preferably in a loaf. Subsequently ? a phase of first cooking of the prepared dough is foreseen. Once cooked, the dough? left to cool, and then ? cut into slices. We proceed with a second cooking phase, during which the slices are cooked again.

The construction phase of the at least one area 14, 15 with density? differentiated can take place during or after the second cooking phase, cio? when the slices are already? been cut. In this case, the area 14, 15 with density? differentiated is advantageously performed by partial superficial burning of the body 11.

Alternatively, ? It is also possible to predict that the construction phase of the at least one area 14, 15 with density? differentiated takes place before the first cooking, the cio? during the dough preparation phase, for example during one or more of the sub-phases of kneading, forming and leavening mentioned above. Can you? for example giving the dough a particular shape, which determines a non-homogeneous leavening. In this way a dough to be cooked is obtained, in the form of a loaf, with an area of density differentiated from the rest of the dough, which will be? then cooked a first time, sliced, and cooked a second time.

It is clear that modifications and/or additions of parts or phases can be made to the sliced food product and to the method for its production described up to now, without thereby departing from the scope of the present invention as defined by the claims.

In the claims that follow, the references in brackets have the sole purpose of facilitating the reading and must not be considered as limiting factors as regards the scope of protection implied in the specific claims.

Claims (10)

1. Sliced food product (10) comprising a body (11), having a first density, composed of two faces (12) opposite each other, characterized in that it comprises at least one area (14, 15) with a second density? , different from deta first density?, integrated in deto body (1 1). 2. Sliced food product (10) as in claim 1, characterized in that the second density? ? greater than the first density?. 3. Sliced food product (10) as in any one of the preceding claims, characterized in that at least one area (14, 15) extends at least partially from the peripheral edge (13) of the body (11) towards the inside of the body (11). 4. Sliced food product (10) as in any one of the preceding claims characterized in that it detaches at least one area (14, 15) with density? differentiated comprises at least one face (14A, 15A) extended longitudinally with respect to said faces (12) and delimited by at least one peripheral edge (14B, 15B), said face (14A, 15A) having a surface equal to at least 20% of the surface of certain faces (12). 5. Sliced food product (10) as in any one of the preceding claims characterized in that it detaches at least one area (14, 15) with density? differentiated has a thickness (S2) equal to at least 5% of the thickness (S1) of the body (11). 6. Sliced food product (10) as in any one of the preceding claims characterized in that it dictates at least one area (14, 15) with density? differentiated ? a longitudinal layer of the body (11). 7. Sliced food product (10) as in any one of the preceding claims characterized in that it dictates at least one area (14, 15) with density? differentiated has a face (14A, 15A) which coincides with at least a part of a face (12) of the body (11). 8. Sliced food product (10) as in any one of the preceding claims characterized in that it comprises, in correspondence with a single face (12) of the body (11), an identification sign (16). 9. Method for making a sliced food product (10) as in any one of the preceding claims, comprising a step for making at least one area (14, 15) with density? differentiated in the body (11) of said sliced food product (10). 10. Method as in claim 9 characterized by the fact that the step of making at least one area (14, 15) with density? differentiated ? performed by at least partial superficial burning of the body (11).