MXPA06004371A - A filled food product, related semi-processed product, and methods and plants for prodicing same - Google Patents

Abstract

The present invention relates to a filled food product, the semi-processed product from which the food product is obtained and the methods and plant for producing the same. The semi-processed product consists of a single whole piece of dough. Such dough consists of a partially cooked mixture of water and flour. The semi-processed product is formed into a goblet-like shape, has an axis c-c and an opening which defines a plane n. The axis c-c is inclined and oblique with respect to the plane&pgr;of the opening. The finished food product is obtained by the filling and the cooking of the semi- processed product.

Description

- i -. A FILLED FOOD PRODUCT: SEMI-RELATED PROCESSED PRODUCT, AND METHODS AND PLANTS TO PRODUCE THEM The present invention relates to a stuffed food product; to the related semi-processed product, without filling, and to the methods and plants to produce them. Food products comprising a dough base supporting a filling, which have the name of pizza, open piadina and the like, are well appreciated and known. However, said food products present some drawbacks. The shape and consistency of the dough base makes them such that the consumer can not consume them without adequate support, typically a dish; and therefore, he is forced to stop and actually sit at the table. It is also known that other food products can be obtained from the previous ones by closing the dough base in order to facilitate consumption without the need for support. By folding the pizza before cooking it and joining the adjacent edges together, you get a food product known as "calzone". On the other hand, the piadina is often rolled up in order to enclose the filling it has and leave the dough outside. In this way, the consumption without any support becomes much easier for the calzone and for the rolled piadina, than for the pizza and the open piadina, respectively. However, even these closed food products have some drawbacks. In fact, the problem related to the runoff of the filling is still present. With the calzone, the limited adherence of the edges gives rise to a joint that has a weak seal, which does not tolerate the mechanical stresses that occur during consumption without support. Additionally, with the piad ina rolled, no type of joint is provided and the filling can drain freely outwards. The run-off of the filling frequently causes unpleasant drawbacks, for example, the risk of staining consumers' clothes or even causing them to burn, in particular if the cooking of the food product has only recently been completed, and if the filling is very watery. . Therefore, the demand for a food product that consists of a dough base and a filling can be felt, which can be eaten comfortably in the absence of any support without, however, risking runoff from the filling with all the drawbacks this implies. At the center of the present invention are the problems of studying and providing a semi-processed food product that allows the creation of a finished food product having such structural, functional and organoleptic characteristics that satisfy the needs imposed by the market. and, at the same time, which allows to solve the above drawbacks, with reference to known food products. Another problem at the center of the present invention is to define the methods and plants for the manufacture of the semi-processed food product, and the finished food product. Said problems are solved by means of a semi-processed food product according to claim 1; by means of a method and a plant for manufacturing said semi-processed food product, in accordance with claims 29 and 77, respectively. These problems are solved by means of a finished food product in accordance with the claim twenty-one; by means of a method and a plant for manufacturing said finished food product, in accordance with claims 43 and 93, respectively. Other characteristics and advantages of the food product, of the method and of the plant for its manufacture, according to the present invention, will be obtained from the description that comes further from some of its preferred modalities of example, which is given as an indication not restrictive, with reference to the appended figures, in which: Figure 1 represents a perspective view of a modality of the semi-processed food product. Figure 2 represents a sectional view of a modality of the semi-processed food product. Figure 3 represents a view of one embodiment of the finished food product.

Figure 4 represents a sectional view of one embodiment of the finished food product. Figure 5 represents, by means of a block diagram, the manufacturing method for the semi-processed food product. Figure 6 represents, by means of a block diagram, the manufacturing method for the finished food product. Figures 7a and 7b represent two sectional views of the mold for manufacturing the semi-finished food product. Figure 8 represents a side elevational view of the molding station of the semi-processed food product, with the molds open. Figure 9 represents a side elevational view of the molding station of the semi-processed food product, with the molds closed. Figure 10 represents a plan view of the central section of the production plant for the semi-processed food product. Figure 11 represents a front view of the production plant for the semi-processed food product. Figure 12 represents a side elevational view of the production plant for the semi-processed food product. Figure 13 represents, by means of a block diagram, the production plant for the semi-processed food product. Figure 14 represents a perspective view of the oven for the production of the finished food product. Figure 15 represents a perspective view of the finished product that comes out of the oven of figure 14. Figure 16 represents a plan view, with cross section, of a detail of the oven of figure 14. Figure 17 represents a Perspective view of the counter to store finished food products. Figure 18 represents a view of the bank of the figure 17, in cross section, taken along the line XVII I. Figure 19 represents, by means of a block diagram, the plant for manufacturing the finished food product. With reference to the attached figures 1 and 2, the semi-processed food product is indicated, in its generality, with 1. Said semi-processed product consists of a dough obtained by means of the partial cooking, or precooking, of a mixture comprising flour and water. In a preferred embodiment, the mixture also comprises organic yeast. In another embodiment, the mixture comprises a chemical lifting agent, in place of the organic yeast. In yet another preferred embodiment, the mixture also comprises cooking salt (NaCl). With the expression "partial cooking" it has been meant, and hereinafter is meant, a thermal process by which, while maintaining the color of the mixture more or less without alteration, the coagulation of the proteins is induced of the flour (defined later) and the cessation of the vital activity of the organic yeast, if present (defined below). In other words, in the semi-processed product, partially cooked, the gluten and starch of the flour are structured in such a way that the mixture in its generality is able to maintain, under the effect of its own weight, the shape He has conferred Additionally, after the partial cooking process, the semi-processed product maintains a color that differs only slightly from the color of the raw mixture. Finally, in the semi-processed product, partially cooked, the organic yeast, in case it is present, has ceased its vital activity. The partial cooking process occurs through the transmission of heat to the mixture, and can be achieved by any or any of the known systems for food preparation. Preferably this will occur by direct contact of the mixture with a hot surface. Partial cooking can also be carried out, if the specific requirements suggest it, by heating the mixture with hot air (for example, in the form of convection flows or forced flows) or by means of irradiation (for example, by infrared rays or by microwaves). The effects of partial cooking develop from the area of the mixture that first receives the heat transfer and spreads from there to the rest of the mass of the mixture. By the term "flour" it has been meant and hereinafter referred to as a ground product intended for human consumption, in particular of the type obtained from cereals, but also from tubers, legumes or other materials food, and / or by mixing these various types, even in extremely different proportions. According to a preferred embodiment of the invention, the most commonly used type of flour comes from ground wheat. By the expression "organic yeast" it has been meant, and it is meant in the following the identification of one or more species of microorganisms that are capable of feeding on the components (sugars) of the flour present in the mixture, and of producing various compounds (for example, ethyl alcohol) and gas (CO2), which increases the volume of the mixture, giving rise to what is called the phenomenon of "lifting" the mass. Such microorganisms, known per se, for example, can be of the family of saccharomycetes. According to a preferred embodiment, the yeast used, in its most significant percentage, is of the type called "beer yeast" (Saccharomyces cerevisiae). With the expression "chemical lifting agent" or "mineral lifting agent" it has been meant and it is meant in the following that one or more chemical species are indicated which, during cooking, release carbon dioxide, which swells the mass . According to a preferred embodiment of the invention, the chemical lifting agent comprises sodium carbonate, ammonium carbonate and potassium bitartrate. The semi-processed product, as can be clearly seen from figures 1 and 2, is formed as a three-dimensional cup. It is manufactured in a single piece completely of dough, in which a base 2 and a side wall 3 can be identified. In other words, the semi-processed product 1 does not comprise any junction between the adjacent edges of the dough or any overlap of the edges of the dough; but it is a single whole piece of dough. The mutual arrangement of the side walls 3 and of the base 2 creates a cavity 4, provided with an opening 5, which puts it in communication with the outside. The opening 5 and its edge 15 unambiguously define a plane p, while the cup-like shape unambiguously defines an axis c-c. According to a preferred embodiment, the three-dimensional cup-like shape is that of a cone, preferably of a more or less circular cross-section. In fact, it has been observed that this form offers the consumer a particularly comfortable hold. According to additional embodiments, the axis c-c is inclined and is oblique with respect to the plane p of the opening 5, at the tip of the cone itself. The axis c-c forms, with the perpendicular p to the plane p, an angle a comprised between 10 ° and 34 ° and, even more preferable, between 18 ° and 25 °. In fact, it has been observed that this inclination has proved to be particularly comfortable for the consumer. The side wall 3 of the semi-processed product has a more or less constant and relatively thin thickness, with respect to the total dimensions of the semi-processed product itself; in particular, it has a predetermined thickness. Two surfaces can be observed: an internal 3 'and an external 3"The fact that the thickness is predetermined, and that both surfaces 3' and 32 have been in contact with the hot surfaces, allows the effects of the partial cooking are observable in a more or less homogeneous manner within the whole mass, and can be obtained in predetermined times, useful for industrial production In accordance with a preferred embodiment the base 2 has, on the other hand, a thickness variable, whose minimum is substantially equal to that of the side walls to which it is attached In another preferred embodiment, the thickness of the side wall 3 comprises between 3.5 and 10 millimeters, preferably between 4 and 8, and still more preferably, between 5 and 7 millimeters In yet another preferred embodiment, the maximum thickness of the base 2 is greater than that of the side walls 3, in a factor comprised between 2 and 7, preferably between 4 and 5. Such proportions of the thicknessthey have proven to be particularly advantageous since they allow partial homogenous cooking to be obtained, at times that are convenient for industrial production. With reference to the appended figures 3 and 4, the finished food product in its generality is indicated with the number 7. Said finished product is obtained by means of the cooking of a semi-processed product 1 and a filling 8. With the term "cooking" has been meant and hereinafter means a thermal process that, without appreciably changing the characteristics of the distributed mass on the internal thickness of the semi-processed product, gives a more intense and golden brown color on its outer surface (caramelization of sugars), and a crispier consistency. The cooking process also takes the filling to a temperature and a consistency that are optimal for consumption. The cooking process occurs by means of heat transfer to the dough, and can be carried out by means of one or more of the known systems for the preparation of feed materials. Preferably it will occur when heat is supplied to the mixture simultaneously by hot air and infrared irradiation. Cooking may also occur, if specific needs suggest it, by supplying heat to the mixture by direct contact of the dough with a hot surface, or by means of microwave irradiation. According to another preferred embodiment, the filling comprises tomato and a spiced rennet cheese, preferably of the type commonly indicated by the name of mozzarella cheese. The filling ingredients are present in the form of small cubes, in julienne, in thin strips or similar, or even in the form of a cream, a sauce or the like. In accordance with another additional preferred embodiment, the tomato is present in the form of a sieved tomato layer 6, which covers the interior of the side wall 3, in a more or less uniform manner. With reference to the attached figure 5, the method for the production of a semi-processed food product as described above, in accordance with the present invention, will be described in what follows. In figure 5 the steps indicated by dashed lines are useful alternatives for carrying out the method according to variants of their modalities. The method first provides the step of measuring the ingredients for the mixture. Depending on the particular mode, the proportions between flour and water present in the mixture can vary within a rather wide range, without departing from the scope of the invention. For example, it is possible, while maintaining the traditional proportions used for the pizza dough, to opt for obtaining a mixture with greater consistency, mixing flour and water in the proportions indicative of 1 to 0.5 by weight (for example, for each 100 kg of flour, 50 kg of water are added). On the other hand, it is possible to choose to obtain a more fluid mixture, mixing flour and water in the indicative proportions of 1 to 1 by weight (for example, for every 1 00 kg of flour, 100 kg of water are added). Obviously it is possible to select any of the intermediate proportions and, in such a way, to adapt the consistency of the mixture to any possible specific need. It is then possible to add organic yeast, chemical lifting agents, salt and / or other specific ingredients known to the mixture, which may be considered suitable, according to specific requirements. When all the ingredients have been measured according to the requirements, it is necessary to go to the mixing step, in order to obtain the appropriate mixture in the form of a single homogeneous mass. In accordance with a preferred embodiment, at this point the mixture needs to be kept at a controlled temperature (between 20 ° C and 40 ° C, preferably between 25 ° C and 35 ° C), and to be left rest, so that the organic yeast can develop and perform its function. Then the single mass of the mixture must be divided into individual quantities whose weight, determined in a known manner, is considered adequate for the requirements. According to a preferred embodiment, the individual amounts of the mixture will have a weight between about 80 grams and about 100 grams. In a particular embodiment, the order of the two steps of lifting and dividing or cutting can be reversed, such that the mixture is made to rise when it is already divided into individual quantities. While it is preferable that the mixture lift in a single mass, for the more fluid mixtures, it is preferable that it be raised in individual quantities for the mixtures having greater consistency. Each of the individual amounts of mixture must then be formed in such a way that they assume a three-dimensional cup-like shape, according to what was previously described here. This forming step can be obtained by molding a mixing block, stretching a mixing disk, or by means of any other procedure that allows obtaining the semi-processed product 1, which has no joint between the adjacent edges of mass or overlap one of the edges of dough, but it is a single piece of dough. The partial cooking step follows the molding step. According to a particular embodiment of the method, each individual semi-processed product is subjected to a temperature of approximately 210 ° C for approximately 3 minutes, in such a way as to induce the coagulation of the flour proteins and the cessation of activity vital of organic yeast. it's possible, without this meaning leaving the scope of the invention, obtain analogous effects by means of different combinations of times and temperatures. In general, in order to obtain similar partial firing effects, the application of slightly lower temperatures (for example, approximately 180 ° C) for slightly longer periods of time (for example, approximately 5 minutes) should be prolonged. ) and vice versa; the application of slightly higher temperatures (for example, approximately 250 ° C) should be extended for slightly shorter periods of time (for example, approximately two minutes). According to a preferred embodiment, partial cooking can take place by means of direct contact of hot surfaces with the external 3 'and internal 3"surfaces of the semi-processed product In accordance with other embodiments, partial cooking occurs by heating mixing with hot air (for example, in the form of convection flows or forced flows), or by means of irradiation (for example, infrared rays or microwave beams) In accordance with a preferred embodiment, one step of cooling to the partial cooking step of the semi-processed product In this step the temperature of the semi-processed product is decreased from about 21 0 ° C of the partial cooking step to the room temperature. intense freezing step follows the cooling step of the semi-processed product, and this step is intended to allow the preservation of its organoleptic characteristics optics over time. In this step the temperature of the semi-processed product is lowered to a temperature below -18 ° C, by means of the circulation of a gas at a temperature comprised between about -30 ° C and about -40 ° C. In spite of being conceptually different, the steps of cooling and intense freezing can be contiguous and, therefore, in practice, they are difficult to distinguish. In accordance with other alternative embodiments, after the cooling step, instead of the intense freezing step, other steps known per se, which are intended to obtain the preservation of the organoleptic characteristics of the semi-processed product, may come through time . The cooling step, for example, may be followed by freezing steps, packing under modified atmosphere or vacuum packing. In spite of being conceptually different, the steps of cooling and freezing, or the modification of the packaging atmosphere can be contiguous and, therefore, in practice, can be distinguished with difficulty. With reference to the attached figure 6, the method for the production of a finished food product, as described above, according to the invention, is described in the following. In figure 6 the step indicated by dotted lines is an alternative, useful to implement the method according to a variant of the modality. The method certainly provides the step of filling the semi-processed product. According to one embodiment, the filling comprises tomato and spiced rennet cheese, preferably of the type commonly referred to as mozzarella. The filling ingredients are present in the form of small cubes, in julienne, in small strips or similar; or even in the form of a cream, a sauce or the like. The cooking step follows the filling step. According to a particular embodiment of the method, each individual semi-processed product, filled, is subjected to a temperature of about 320 ° C for about three minutes; in such a way that, without appreciably changing the characteristics of the dough, distributed by the inner thickness of the semi-processed product, its outer surface is given a more intense golden brown color and a more intense crunchy characteristic. Additionally the cooking process takes the filling to a temperature and to a consistency that is considered to be optimal for consumption. It is possible, without departing from the invention, to obtain effects by means of different combinations of times and temperatures. In general, in order to obtain similar cooking effects, the slightly lower temperatures should be extended (for example, approximately 280 ° C), during slightly longer periods of time (for example, approximately 5 minutes) and vice versa, the application of slightly higher temperatures (for example, approximately 350 ° C) should be extended for slightly shorter periods of time (for example, approximately for two minutes). According to a preferred embodiment, the cooking is carried out by simultaneously heating the dough and the filling by means of contact with hot air and by means of irradiation with infrared rays. According to other modalities, cooking occurs by direct contact with hot surfaces or by means of microwave irradiation. After the cooking step, there is a short cooling step at room temperature, sufficient to bring the outside temperature of the finished product 7 to a value which is considered acceptable for manipulation by the operator and the consumer. In accordance with one embodiment of the method, after the cooking step, the step of maintaining the finished product 7 at a temperature which is considered ideal for consumption is provided. Said temperature, preferably, is between approximately 60 ° C and approximately 80 ° C.; more preferable, between about 65 ° C and 75 ° C. Thus, in case it is not possible to consume the finished product 7 immediately after the cooking and cooling steps, the product itself is maintained under optimal conditions for consumption during the waiting time before the actual consumption.

With reference to the appended figure 7, the mold is indicated with 10 to produce the semi-processed production, described previously. The mold 10 comprises a male mold means 11 and a female mold means 12. The male mold means 12 consists of at least two parts movable relative to one another, in a way that can be opened in order to help remove the mold. semi-processed production. The two moldlets are arranged in such a way that, once joined, they are left in a half-space that has a cup-like shape, as described here with precedence. Both the male mold means 11 and the female mold means 12 comprise their own means suitable for locally heating the mold 10. According to the particular embodiment shown in FIG. 7, the means for heating the mold 10 comprise channels 13 for the circulation of the mold. a fluid heats up near the in-center space 14. Said heated fluid, preferably, is a diapherical oil; But in other modalities it can be over-pressure water, steam or other fluids that can better meet the specific requirements. According to other embodiments, the means for heating the mold comprise elementary elements, wound close to the inner space 14. As described earlier, the mold 10 comprises an in-center space 14 of a cup-like shape, in which it can be idenified. a lower space 15 and a lateral space 16. Said shape resembling a cup defines a cc axis. According to a preferred embodiment, the idimensional, cup-like shape of the inner space 14 is that of a cone, preferably with a more or less circular transverse section. According to a further embodiment, in the female mold means 12 and in the male mold means 11 are disposed corners 17 and 17 ', respectively, which involve clamping in the upper part of the intermediate space 14. The cc axis is inclined and is oblique with respect to the plane p comprising the corners 17 and 17 '. The c-c axis forms an angle a, included enire 5th and 45th, with the perpendicular p to the plane p, preferably between 10 ° and 34 °, and still more preferable, turn 18 ° and 25 °. The labyrinth space 16 of the inner space 14 had a thickness more or less constrictive and relatively thin with respect to the general dimensions of the inner space itself. According to a preferred embodiment, the lower space 15 is rather a variable thickness, the minimum of which is substantially equal to that of the space 16 with which it is joined. In another preferred embodiment, the thickness of the space 16 is comprised between 3.5 and 10 millimeters, preferably between 4 and 8 millimeters and, more preferably, between 5 and 7 millimeters. In a preferred additional embodiment, the maximum thickness of the lower space 15 is greater than that of the light space 16, in a facer comprised of 2 and 7, preferably 4 and 5. With reference to the attached figures 8 and 9, it is indicated with the number 20 an esfación consisting of a plurality of molds 10 to produce the semi-processed production 1. The molding spout 20 comprises a first sub-aisation 21 which, in turn, comprises a plurality of half male molds 1 1 and a second sub-sizing 22 which, in turn, comprises a plurality of female half molds 12. As described Here again, each of the half female molds 12 is formed of at least two pieces, movable one with respect to the other. The design of all the sub-session 22 must be of the same nature, that these pieces can be moved in order to obtain the aperi- tion of the half female molds and, in this way, help the re-emergence of the semi-processed product. The sub-station 21 comprises means for moving the plurality of male half-molds 1 1. According to one of the modalities, said means comprise at least one piece 26 which allows each of the male molds to be attached 1 1, with the respecíve half female mold 12 and, respectively, that he laughs at him. According to a preferred embodiment, the jacks 25 and 26 are of the hydraulic or pneumatic type, and are connected to a hose that fed them using a fluid under pressure. Both the substructure 21 and the sub-station 22 comprise connections for feeding suitable means for locally heating each of the molds 10. Said means are present in the half male molds 11 comprised within the sub-frame 21, as in the female molds 12 , included within the sub-session 22. Said connections, not shown in the figure, are made in a known manner and are of the nature that allow the free movement contemplated for each of the blocks 24 and for the sub-session 21. According to a preferred embodiment, in which the means for heating the molds 10 comprise the channels 13 for the circulation of a hot fluid, said connections comprising flexible tubes. Said heated fluid is preferably a diathermic oil; but in other modalities, the hot fluid can be supercooled water under pressure. In this last case, the tubes will have to be both flexible and resistant to high internal pressures. According to other embodiments, in which the means for heating the mold comprise elementary elements, the connections comprise electric wires. With reference to the appended figures 10, 11, 12 and 13, it is indicated with the number 30, for example, a particular modality of all the plañe to produce the semi-processed production 1. In figure 13 the indications indicated with punched lines they are useful tools for designing the plan according to the variani of the invention. Lamina 30 comprises a plurality of substances 31 which contain water, flour and, according to other modalities, organic yeast or chemical preservatives, cooking salt (NaCl) and other ingredients that are considered to be useful in the preparation of the preparation. mixture. The folios also include 32 usable media, and are adapted to measure the ingredients of the ingredients, according to the proportions described above. For example, it is possible, by keeping the proportions traditionally used for the pizza dough, to regulate said means 32 in a manner in which a mixture of great consistency is obtained, by mixing flour and water in the indicated proportions of 1 to 0.5 by weight ( for example, for every 100 kg of flour, 50 kg of water are added). In addition, it is possible to regulate said means so that a more fluid mixture is obtained by mixing flour and water in the indicated proportion of 1 to 1 by weight (for example, for every 1 00 kg of flour, 100 are added). kg of water). Obviously it is possible to select any of the initial adjustments and, in a way, to adapt the consistency of the mixture to any possible specific requirement. After the inserts 31 there is a mixer 33 of a known type, which is capable of producing a homogeneous mixture of the ingredients described above.

According to a particular embodiment of the pan, after the mixer 33 there is a run-up chamber 34, which is capable of maintaining the container which contains the mixture at a controlled temperature (between 20 ° C and 40 ° C). Preference is given to 25 ° C and 35 ° C, so that the organic yeast can develop and perform its function.After the storage chamber 34 there is a deposition or dosing machine 36. This machine is capable of dividing the a single mass of the mixture at individual rates of a predetermined weight, which is considered suitable for the requirements In accordance with a preferred embodiment, the individual blend size will have a weight ranging from approximately 80 to approximately 100 grams. , the depositing or dosing machine 36 'is provided with means that allow it to reach each of the stages 20, which will be described here in In accordance with another modality of the plan, after the mixer 33 there is rather a running machine 36". After the coriadora machine, the chamber of levaníam ienío, in such a way, that the levavaníamienío of the mixture is carried out once it is already divided to individual quantities. In this case, the campaign will also understand means 37 for transferring the individual mass quantities from the camera of moment 34 to the stations 20, which will be described here in what follows. Although it is preferred to use the mixture during a single dough, in order to make the most fluid mixtures, the flavor that carries out the dough in individual quantities is preferable for mixtures of a higher consistency. The plan 30, after the machinery described above has produced the mixture, has divided it into individual portions and, possibly, has caused it to rise, provides one or more molds 10 or one or more of the 20 scenarios, described herein with aniriority These formations comprise a plurality of molds 10 and, therefore, are capable of receiving a plurality of mixing potentials, to form them into cup-like shapes and carry them until the precooking or partial cooking process is completed. According to a particular embodiment of the plan, each individual mold 10 is suscepible of maintaining an individual mixing rate at an approximate temperature of 210 ° C during the minutiae, in such a way as to induce the coagulation of the proteins. of the flour and the cessation of the vital activity of the organic yeast. It is possible, without departing from the scope of the invention, to obtain similar effects by means of different combinations of periods and femperafuras. In general, in order to obtain similar partial cooking effects, the application of slightly lower temperatures (for example, approximately 180 ° C) should be effected for slightly longer periods of time (for example, approximately for 5 minutes) and vice versa, The application of slightly larger images (for example, approximately 250 ° C) should be carried out for slightly shorter periods of time (for example, approximately 2 minutes). Preferably the stations 20 are serially arranged. It is further preferred that they be fixed and disposed in such a way that the metering machine 36 'self-propelled or the means 37 use, in order to complete a cycle of filling all the molds of all the processes, a time sub- ordinarily equal to that which use the same stages 20, in order to complete the partial cooking of the semi-processed product 1. In this way, it is possible to isolate a coninuous cycle of production, without any idle time. The plan 30 comprises a plan for supplying thermal energy to the means for heating the molds 10 of the spans 20. According to a particular embodiment, the means for heating the molds 10 comprise channels 1 3 for the circulation of a hot fluid. Said heated fluid, preferably diathermic oil, is heated by a boiler of a known type, and is circulated within the conditions that will dissipate it to stations 20, and which allows the free movement provided for each one of them. the blocks 24 and for the substation 21.

In other modalities, instead of the diathermic oil, the heated fluid may be pressurized supernatant or other fluids that may better meet the specific requirements. In those cases, the hot fluid distribution plans will be made in a known manner, conceptually similar to the one described above. According to modalities, the means to heat the molds comprise elementary elements. In that case, the supply plant or the means for heating the molds comprise electrical cables and connectors of the known type. The plan 30 also includes means for moving the male molds and moving the paris that make up the female molds. According to one embodiment, the plan 30 comprises a feeding plan for the means for moving the blocks 24, which comprise the subsessions 22, and for moving the sub-sessions 21. According to one of the modalities, the means for moving the blocks comprise piles 25 and 26. According to a preferred embodiment, the piles 25 and 26 are of the hydraulic type or of the pneumatic type, and the pineapple, which is of one type. known, and to which they are connected, must be able to feed them with a fluid under pressure, typically oil or air. The above described embodiments lie on top of a conveying band 38, in such a way that when the partial cooking process is completed and the female half-molds 12 are opened, the semi-processed products 1 are separated by gravity from the half-molds. males 11 and are picked up by the transporting band 38. The transporting band 38 transports the semi-processed product along a cooling path 39. In this passage, the temperature of the semi-processed product is decreased from about 210 ° C. from the partial cooking step, to the ambient temperature. According to a preferred embodiment of the plan, after cooling chill 39 there is an indent freezing stack 40 for semi-processed production; where the semi-processed production temperature is lowered, in a few minutes, from the ambient temperature to an ambient temperature below -18 ° C, through the circulation of gas at an approximate temperature of -30 ° C and approximately - 40 ° C. In spite of being conceptually dissimilar, the idea of cooling 39 and the freezing incense 40 may be coniiguous and, by the fancy, in practice, are difficult to distinguish. According to other alternate modalities, after the idea of cooling 39 there may be, instead of the infensa freezing stack 40, you will hear known machines, designed to irrigate the semi-processed production in such a way that it allows the preservation of its characteristics. Organolepics last the time. After the cooling process there may be, for example, a freezing tunnel, a machine to pack in a modified atmosphere, or a vacuum packing machine. In spite of being conceptually discrete, the cooling path and the freezing point or the machine to effect the modification of the packing atmosphere may be coniiguous and, therefore, in practice, are difficult to dissolve. With reference to the appended figures 14, 16 and 19, the number 60 is indicated by a parficular modality of the plan to prepare the finished production 7. In figure 19 the pattern indicated by puncture lines is useful for designing the plant in accordance with a variant of the invention. The plane 60 comprises a filling station, an oven 61 that there is an aberration of enclave 68 and an exit aberration 69, a cooling logo and a chain of fraction 62, which moves with a velocity along a closed line that runs along the line. A plurality of cesias 63 may be located on the chain of fraction 2, adapted to contain the semi-finished production 1 and / or the finished production 7, in such a way that the filling 8 does not come off and of those which are not isolated. The semi-finished product 1 and the filler 8 are processed thermally. The tensile chain drives the cesias 63 and the semi-finished products 1, which are supported by them, through the opening of the enamel 68, into the furnace 61; where the means to produce heat are located. According to a preferred embodiment, said known means for producing heat are capable of heating the air contained within the furnace 61, and irradiating directly the semi-finished product 1 and the filler 8. They comprise, for example, elementary elements. and quartz lamps. According to other modalities, said means for heating the air and / or irradiating the product comprise wood combustion chambers, gas burners, microwave generators or other known means which satisfy the specific requirements better. According to additional embodiments, said means are capable of heating the semi-processed product by direct contacio with hot surfaces, and comprise, for example, heated plates by electrical elements. The means for producing heat must be capable of carrying out the firing of the semi-processed product and the filling is carried out to completion within the time used for each cessation to cross the furnace at a speed with which it is carried by the chain. In accordance with a particular modality of plan 60, each individual basket and the related filling, and each semi-processed product, are subjected to an approximate temperature of 320 ° C for about three minutes, in a manner which, without allying Significantly, the char- acteristics of the dissimilar mass on the inferno thickness of the semi-processed product confers a more golden golden brown coloration and a more crunchy con- sistency to its surface. In addition, plañe 60 carries the filling 8 to an emperature and a consistency considered as optimal for consumption. It is possible, without departing from the invention, to obtain similar effects by means of different combinations of times and imperators. In general, in order to obtain similar cooking effects, the application of slightly lower temperatures (for example, approximately 280 ° C) should be ex- tended for slightly longer periods (for example, approximately 5 minutes) and vice versa, the application of Slightly higher temperaments (eg, approximately 350 ° C) should be ex- tended for periods of time slightly longer (eg, approximately two minutes). According to a preferred embodiment, the cesias 63 define a ss axis, which is first coincided with the cc axis of the semi-processed production 1, and then with the finished production 7. The ply 60 comprises means 64 adapted to make the cranks 63 rotate around the ss axis, at least during its passage from the furnace 61. Said means 64 comprise, for example, a dented wheel 65, siphoned at the base of each cesia 63, and adapted to be ini- tiated with a rack 66, which runs along the chain 62, at least in a gap running through the chain. furnace chain 61 In this way, when each cessation 63, which is soporized by the chain so that it is free to rotate around its own axis ss, is carried into the furnace, the sprocket 65 engages with the rack 66 and is forced to rotate by this movement, carrying the entire basket 63 and the semi-processed product filled with denin of it. In this way, the means for the production of heat, in parficular those that emit infrared radiation, can acíuar of more uniform way on iodo the production. When the basket 63 leaves the furnace 61 through the outlet opening 69, the product it supports has been transformed, for all purposes, into the finished production 7, previously described. In other words, its outer surface has acquired a golden brown coloration and a crunchy consistency, which clearly distinguish it from semi-processed production 1; and the filling contained in it has now reached the temperature and consistency considered optimal for consumption. According to a preferred embodiment, the inlet openings 68 and outlets 69 of the oven are made in such a way that they are contemplated to be chamfered. As you can see in figure 1 6, the part of the opening on the inner side of the oven is larger than on the outer side. In this way it is possible to check, at least partially, the air flows that may occur between the inside and the outside of the furnace, due to the different temperalure and pressure conditions that are established during the operation of the means for heat production. According to another preferred embodiment, the oven 61 comprises a transparent wall 70, which allows consumers to follow the cooking steps of the product.

According to a preferred embodiment, the cooling path comprises a thin plate 67, which runs along the fraction chain 62, on which the missing wheel 65 of the cesia 63 depends. In this way, the operator can not reir the cessation as soon as it has left the furnace 61; that is, at the moment when its time is maximum and potentially dangerous. The thin plate 67 prevents the removal of the cessation 63 during such a stretch, which, at the speed with which the chain is moving, is sufficient to reduce the ex-terior temperature of the finished production 7 to a value considered acceptable to be handled by the operators and by the consumers. When the finished product 7 is removed from the cesia 63, a new semi-processed product 1, previously filled with the filling 8, can be inserted into the basket. In this way, it is possible to obtain a coninuous cycle of production, without any idle time. It is obvious that optimum cooking times can be predetermined, depending on the length of the furnace 61 and its infernal operation, and regulating the speed with which the chain moves 62. It is also possible to predetermine the cooling times, depending on the temperature. it had the length of the thin plate 67 and the temperature of the vicinity. In accordance with one embodiment, and with reference to the accompanying figures 17 and 18, a heated mosier 70 is provided adjacent to plan 60 to maintain the finished product 7 at a temperature considered ideal for consumption. Said temperature, preferably, is comprised between approximately 60 ° C and approximately 80 ° C; Still more preferable, cool approximately 65 ° C and approximately 75 ° C. Thus, in case it is not possible to consume the finished product immediately after the cooking and cooling steps, the product itself is kept in the optimum conditions for its consumption during the waiting time before it is consumed. The heat generator 70 comprises cavities 71 which are complementary to the finished production 7. The finished products, lyses for consumption, are partially inserted into the cavities 71 and are maintained in such a position that the filling does not leak out and so that the finished products themselves can be easily held for as long as necessary, and then removed from the respective cavity. For this purpose, for example, the cavity 71 houses the lower part of the finished product 7, leaving the upper part, which can be held by the operator to take out the product, protruding upwards. The hot counter 70 comprises means for maintaining the temperature comprised between about 60 ° C and about 80 ° C; more preferably, between about 65 ° C and about 75 ° C. According to a preferred embodiment, said known means comprise electrical elements 72, which surround the cavity 71. Said electrical elements 72 are controlled, for example, by means of a thermostat 73, which is regulated by the operator. According to other embodiments, said known means comprise circuits for the circulation of hot fluids, such as water, air or steam. The supply of such circuits is controlled by means which are regulated by the operator, for example, by means of electrovalves connected to a temperature sensor. Thanks to the disposition of the characteristics described in claim 1 which comes later, it is easy to obtain a semi-processed product, which, once filled and cooked, will result in a food product that is free and easy to maintain. to say, that it is capable of resisting the mechanical efforts that intervene during consumption without soporie. Additionally, the paricular form demonstrates that it is particularly convenient for the consumer. As can be appreciated, therefore, the food production according to the present invention allows the satisfaction of the previously mentioned needs., to be eaten conveniently in the absence of any support, but without the risk of the filling being left, with the inconvenience that this could bring. Finally, it should be understood that the invention described solves the problems and drawbacks of the prior art. Whoever has experience in the field can contribute to the preferred embodiments of the invention described above, and in order to satisfy specific and specific needs, numerous modifications, adjustments and replacements of elements by others that are functionally effective, without departing from them. hence the scope of the claims that follow. For any aspect of the invention, some of said modifications are suggested within the description. It should be understood that they can be combined in different ways, in order to adapt the invention, in each case, to the specific requirements.

Claims (101)

1. - A semi-processed food product, characterized in that it consists of a single piece of enriched dough, formed to a cup-like shape, and having a cc axis and an opening defining a plane consisting of said dough of a partially cooked mixture comprising water and flour; where the c-c axis is inclined and is oblique with respect to the p plane of the aberration.

2. The semi-processed food production according to claim 1, further characterized in that the mixture additionally comprises a lifting agent.

3. The semi-processed food production according to claim 2, further characterized in that the lifting agent is a chemical lifting agent.

4. The semi-processed food production according to claim 2, further characterized in that the levator organizer is organic yeast.

5. The semi-processed food production according to claim 4, further characterized in that the organic yeast is primarily brewer's yeast. { Saccharomyces cerevisiae).

6. The semi-processed food product according to any of the preceding claims, further characterized in that the mixture additionally comprises cooking salt (NaCl).

7. The semi-processed food product according to any of the preceding claims, further characterized in that the cup-like shape is the shape of a cone.

8. The semi-processed food product according to claim 7, further characterized in that the cone is a cone with a substantially circular cross section.

9. The semi-processed food production according to any of the preceding claims, further characterized because the axis c-c forms a previously defined angle, with the perpendicular p to the plane p.

10. The semi-processed food product according to claim 9, further characterized in that the angle a is comprised between 5 ° and 45 °.

11. The semi-processed food production according to claim 9, further characterized in that the angle is comprised between 10 ° and 34 °.

12. The semi-processed food production according to claim 9, further characterized in that the angle a is comprised between 16 ° and 25 °.

13. The semi-processed food product according to any of the preceding claims, further characterized in that the cup-like shape comprises a lamellar wall of a constant predefined thickness, and is thin with respect to the general dimensions of the semi-processed product. .

14. The semi-processed food product according to claim 13, further characterized in that the thickness of the side wall is comprised between 3.5 mm and 10 mm.

15. The semi-processed food product according to claim 13, further characterized in that the thickness of the side wall is between 4 mm and 8 mm.

16. The semi-processed food product according to claim 13, further characterized in that the thickness of the side wall is comprised between 5 mm and 7 mm.

17. The semi-processed food product according to any of the preceding claims, further characterized in that the cup-like shape comprises a base having a variable thickness.

18. The semi-processed food production according to claims 13 and 17, further characterized in that the minimum value of the thickness of the base is equal to the value of the thickness of said laminar wall.

19. The semi-processed food production according to claim 18, further characterized in that the maximum value of the thickness of the base is from 2 to 7 times the value of the thickness of the side wall.

20. - The semi-processed food production according to claim 18, further characterized in that the maximum value of the thickness of the base is 4 to 5 times the value of the thickness of the side wall.

21. The food product characterized in that it comprises a semi-processed product according to any of claims 1 to 20, and a filling contained within the semi-processed product; where the semi-processed product and the stuffing are cooked.

22. The food production according to claim 21, further characterized in that the filling comprises tomafe.

23. The food product according to claim 22, further characterized in that the omate is present in the form of a sieve layer, which covers the inside of the wall.

24. The food production according to any of claims 21 to 23, further characterized in that the filling comprises cheese.

25. The food product according to claim 24, further characterized in that the cheese is spun rennet cheese.

26. The food product according to claim 25, further characterized in that the spun rennet cheese is of the type commonly known as mozzarella.

27. The food product according to any of claims 21 to 26, further characterized in that the filling comprises a plurality of ingredients in the form of small cubes, julienne or as small strips.

28. The food product according to any of claims 21 to 27, further characterized in that the filling comprises a plurality of ingredients in the form of a cream or sauce.

29. A method for the production of a semi-processed food product according to claim 1, characterized in that said method comprises the steps of: measuring the ingredients comprising previously defined amounts of water and flour; mix the measured ingredients, so that a homogenous mass of the mixture is obbligated; measure the mass of the mixture at individual rates; forming the individual amounts of mixture to cup-like forms; said form having an axis c-c and an opening defining a plane p; said axis being inclined and oblique with respect to the plane p of the aberration; cooking partially the quantities of the semi-processed dough mixture; cool the semi-processed dough. 30.- The method according to claim 29, further characterized because in the step of measuring the agenan levator. 31. The method according to claim 30, further characterized in that the lifting agent is a chemical lifting agent. 32. The method according to claim 30, further characterized in that the lifting agent is organic yeast. 33. The method according to claim 32, further characterized in that the organic yeast is predominantly beer yeast (Saccharomyces cerevisiae). 34. The method according to claim 32, further characterized in that it comprises additionally a lifting step between the steps of mixing and measuring. The method according to claim 32, further characterized in that it additionally comprises a lifting step between the steps of measuring and forming. 36. The method of conformity with any of claims 29 to 35, further characterized in that the step of measuring the flour and water is carried out at a weight ratio comprised between 1: 0.5 and 1 .1. 37. The method according to any of claims 29 to 36, further characterized in that the partial cooking takes place at a temperature comprised between 1 80 ° C and 250 ° C, during a time comprised in 2 minutes and 5 minutes. 38. The method according to any of claims 29 to 37, further characterized in that partial cooking occurs at a temperature of approximately 210 ° C, for an approximate time of 3 minutes. 39. The method according to claim 29, further characterized in that it further comprises the step of intensively freezing the semi-processed product. 40.- The method in accordance with claim 29, further characterized in that it additionally comprises the step of freezing the semi-processed product. 41.- The method according to claim 29, further characterized by additionally comprising the step of packing the semi-processed produce into a modified almósfera. 42. The method according to claim 29, further characterized in that it additionally comprises the step of vacuum packing the semi-processed product. 43.- A method for producing a food product, characterized in that it comprises the steps of: providing a semi-processed product according to any of claims 1 to 20; fill the semi-processed product; cook the semi-processed product and the filling; cool the finished product. 44. The method according to claim 43, further characterized in that cooking takes place at a temperature comprised between 280 ° C and 350 ° C for a time comprised between 2 minutes and 5 minutes. 45. The method according to any of claims 43 or 44, further characterized in that the cooking is carried out at a temperature of approximately 320 ° C and for an approximate time of 3 minutes. 46. The method according to any of claims 43 to 45, further characterized in that it further comprises the step of maintaining the food production at a temperature comprised between 60 ° C and 80 ° C. 47. The method according to any of claims 43 to 46, characterized in that it additionally comprises the step of maintaining the food production at a temperature between 65 ° C and 75 ° C. 48. A mold for producing a semi-processed product according to claim 1, characterized in that it comprises a male mold means and a female mold means comprising at least two parts that are movable one with respect to the other; said male mold means and said female mold means comprise their own means, adapted to locally heat the mold, and are configured in such a way that, once coupled, there remains an intermediate space between them, which has a cup-like shape; said form having an axis c-c and an opening defining a plane p; said axis c-c being inclined and oblique with respect to the plane p of the opening. 49. The mold according to claim 48, further characterized in that the axis c-c forms an angle a with the perpendicular p with respect to the plane p. 50. The mold according to claim 49, further characterized in that the angle a is comprised between 5 ° and 45 °. 51. The mold according to claim 49, further characterized in that the angle is comprised between 10 ° and 34 °. 52. The mold according to claim 49, further characterized in that the angle a is included between 18 ° and 25 °. 53. The mold according to any of claims 48 to 52, further characterized in that the intermediate space comprises a lateral space with a constant thickness, and that it is thin with respect to the general dimensions of semi-processed production. 54.- The mold according to claim 53, further characterized in that the thickness of the lateral space is between 3.5 mm and 10 mm. 55. The mold according to claim 53, further characterized in that the thickness of the laminar space is comprised between 4 mm and 8 mm. 56.- The mold according to claim 53, further characterized in that the thickness of the lamellar space is between 5 mm and 7 mm. 57. The mold according to any of claims 48 to 56, further characterized in that the intermediate space comprises a bottom space having a variable thickness. 58. The mold according to any of claims 53 to 57, further characterized in that the minimum value of the thickness of the bottom space is equal to the value of the thickness of the side space. 59. The mold according to claim 58, further characterized in that the maximum value of the thickness of the bottom space is equal to 2 to 7 times the value of the thickness of the lateral space. 60.- The mold according to claim 58, further characterized in that the maximum value of the thickness of the bottom space is equal to 4 to 5 times the value of the thickness of the lateral space. 61.- The mold according to any of claims 48 to 60, further characterized in that the shape of the intermediate space, similar to a cup, is a cone shape. 62.- The mold according to claim 61, further characterized in that the cone is a cone with a substantially circular cross section. 63.- The mold according to any of claims 48 to 62, further characterized in that the proper means, suitable for locally heating the mold, comprise channels for the circulation of a hot fluid. 64.- The mold according to any of claims 48 to 63, further characterized in that the proper means for heating the mold comprise channels for the circulation of hot diathermic oil. The mold according to any of claims 48 to 64, further characterized in that the proper means for heating the mold comprise channels for the circulation of superheated water under pressure. 66.- The mold according to any of claims 48 to 63, further characterized in that the proper means for heating the mold comprise electrical elements. 67.- A station for producing a semi-processed product according to claim 1, characterized in said station because it comprises a plurality of molds according to claim 5; means for moving the at least two parts constituting each female mold means, and for moving each half male mold; and connections to feed their adequate means to locally heat each of the molds. 68. The station according to claim 67, further characterized in that the plurality of molds is arranged in two parallel lines. 69. The station according to claim 68, further characterized in that the plurality of half female molds is consiiluida by a central block and two layeral blocks. The station according to claim 68, further characterized in that the means for moving the at least two parts constituting each female mold means comprise gaios. 71. The station according to claim 68, further characterized in that the means for moving each male mold means comprise at least one jack. 72.- The station according to claim 70 or 71, further characterized in that the jacks are hydraulic jacks. 73. The station according to claim 70 or 71, further characterized in that the jacks are pneumatic cats. The station according to claim 68, further characterized in that the connections for feeding the proper means for locally heating the molds are adapted to allow the movement of the half molds and the movement of the parts that constitute the molds. females 75.- The station according to claim 74, further characterized in that the connections comprise flexible tubes. 76.- The station according to claim 74, further characterized in that the connections comprise electric cables. 77.- A plant for producing a semi-processed product according to claim 1, characterized said plant because it comprises: hoppers that contain water and flour, and that include measuring devices; a mixing machine; a dosing machine; at least one mold according to any one of claims 48 to 66, or at least one mold station according to any of the claims 67 to 76; a feeding plant for means for moving the at least two parts of said female half-molds and for moving the half male molds; a supply plant for the proper means to locally heat each of the molds; a cooling path. 78. The plant according to claim 77, further characterized in that it additionally comprises a hopper containing the lifting agent and comprising a measuring device. 79. The plan according to claim 78, further characterized because the levanador agent is an agent of chemical reaction. 80. The plan according to claim 78, further characterized in that the levatoring agent is an organic yeast. 81. The plan according to claim 80, further characterized in that the organic yeast is predominantly beer yeast (Saccharomyces cerevisiae). 82. The plan according to claim 80, further characterized in that it comprises a lifting chamber. mix the mixing machine and the dosing machine. 83. The plan according to claim 80, further characterized in that it additionally comprises a lifting chamber between the dosing machine and the mold station. 84. The plant according to any of claims 77 to 83, further characterized in that the measuring devices are adapted to measure the flour and water in a proportion by weight between 1: 0.5 and 1: 1. 85.- The plant according to any of claims 77 to 84, further characterized in that the mold station is adapted to maintain an temperature between 180 ° C and 250 ° C, and to remain in a closed position for a time understood between 2 minutes and 5 minutes. 86.- The plant according to any of claims 77 to 85, further characterized in that the mold station is adapted to maintain an approximate temperature of 210 ° C, and to remain in a closed position for an approximate time of 3 min. The plant according to any of claims 77 to 86, further characterized in that it additionally comprises a tunnel for intensively freezing the semi-processed product. 88.- The plant according to any of claims 77 to 87, further characterized in that it additionally comprises a tunnel for freezing the semi-processed product. 89. The plan according to any of claims 77 to 88, further characterized in that it additionally comprises a machine for packaging the semi-processed product in a modified atmosphere. 90.- The plant according to any of claims 77 to 89, further characterized in that it comprises a machine for vacuum packaging the semi-finished product. 91.- The plant according to any of claims 77 to 90, further characterized in that it comprises a plurality of stations in accordance with claim 67. 92.- The plant according to claim 91, further characterized in that the plurality of stations is arranged in series, in such a way, that the dosing machine completes a cycle of filling the molds of all the stations at a time substantially equal to that used by said stations to carry out the partial cooling of the semi-finished product.; establishing in this way a cycle of continuous production, devoid of downtime. 93. An apparatus for producing a food product according to claim 21, according to the method according to claim 43, characterized said apparatus because it comprises a filling stage, a cooking stage and a cooling path. 94. The apparatus according to claim 93, further characterized in that the cooking station comprises an oven. 95.- The apparatus according to claim 94, further characterized in that the furnace comprises means for producing heat, selected from the group comprising electric elements, quartz lamps, wood combustion chambers, gas burners and microwave generators. 96. The apparatus according to any of claims 93 to 95, further characterized because the cooking process comprises hot plates. 97. The apparatus according to claim 94, further characterized in that it additionally comprises a traction chain that constitutes a closed trajectory.; The said filling esiation, said cooking stage and said cooling path are averaging the fray. 98.- The set according to claim 97, further characterized in that it additionally comprises a plurality of baskets adapted to contain a semi-finished product according to claim 1, and / or a product according to claim 21; the baskets defining an s-s axis and being adapted to be transported by the traction chain along the closed path. The apparatus according to claim 98, further characterized in that it comprises means adapted to cause the baskets to rotate about the axis s-s at least along the section that is inside the oven. 100.- The apparatus according to claim 99, further characterized in that the means adapted to rotate the baskets comprise a gear wheel fixed to each basket, and adapted to be coupled with a rack fixed to the apparatus. 101. The apparatus according to any of claims 93 to 100, further characterized in that the cooling path comprises a thin plate that sits on the side of the traction chain, from which the baskets partially hang, and which prevents the Removal in a section immediately following the furnace. 1 02. The apparatus according to claim 94, further characterized in that the furnace comprises an inlet opening and an outlet opening; each opening comprising a chamfered part; the chamfered portion being arranged such that the section of the openings on the inner side is larger than the section of the openings on the outer side. 103. The apparatus according to any of claims 93 to 102, further characterized in that it comprises additionally a hot counter comprising at least one complementary cavity of a food product according to claim 21, and means for maintaining the ideal temperature for consumption. 1 04.- The device in accordance with the claim 103, further characterized in that the temperature is between about 60 ° C and about 80 ° C. 105. The apparatus according to claim 103, further characterized in that the temperature is between approximately 65 ° C and approximately 75 ° C. 1 06.- The apparatus according to claim 1 03, further characterized in that the means for maintaining the temperature comprise electrical elements. 107. The apparatus according to claim 1, further characterized in that the means for maintaining the lemperafura comprise circuits for the circulation of hot fluids.