NO851444L - FILLED SNACK PRODUCT. - Google Patents
FILLED SNACK PRODUCT.Info
- Publication number
- NO851444L NO851444L NO851444A NO851444A NO851444L NO 851444 L NO851444 L NO 851444L NO 851444 A NO851444 A NO 851444A NO 851444 A NO851444 A NO 851444A NO 851444 L NO851444 L NO 851444L
- Authority
- NO
- Norway
- Prior art keywords
- filling
- casing
- shape
- shells
- snack product
- Prior art date
Links
- 235000011888 snacks Nutrition 0.000 title claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 235000015895 biscuits Nutrition 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 3
- 244000105624 Arachis hypogaea Species 0.000 description 10
- 235000020232 peanut Nutrition 0.000 description 10
- 235000017060 Arachis glabrata Nutrition 0.000 description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 description 7
- 235000018262 Arachis monticola Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 244000144725 Amygdalus communis Species 0.000 description 4
- 235000020224 almond Nutrition 0.000 description 4
- 235000007466 Corylus avellana Nutrition 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 230000006978 adaptation Effects 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 244000068645 Carya illinoensis Species 0.000 description 2
- 235000009025 Carya illinoensis Nutrition 0.000 description 2
- 241000723382 Corylus Species 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 241001049165 Caria Species 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Description
Foreliggende oppfinnelse gjelder fremgangsmåte for fremstilling av et snack-produkt som erkarakterisert vedat: - det dannes et hylster av to kjeksskall hvis form etterligner formen til et skall av en tørr frukt, og - en krem eller pasta fylles i hylsteret i kontakt med kjeksskallene. Det dannes på denne måte et snack-produkt som har smaks-egenskaper som er typiske for produkter som består av et fyll innelukket mellom to halv-skall av kjeks, sammen med de -attraktive egenskaper til visse tørre frukter (som f.eks. jordnøtter, hasselnøtter, mandler, osv.) som konvensjonelt anvendes som snacks av bitstørrelse. The present invention relates to a method for producing a snack product which is characterized by: - a casing is formed from two biscuit shells whose shape imitates the shape of a shell of a dry fruit, and - a cream or paste is filled into the casing in contact with the biscuit shells. In this way, a snack product is formed which has taste properties which are typical of products which consist of a filling enclosed between two half-shells of biscuits, together with the -attractive properties of certain dry fruits (such as peanuts, hazelnuts, almonds, etc.) which are conventionally used as bite-sized snacks.
Fyllet i produktet som fremstilles ifølge oppfinnelsen, kan bestå av en hvilken som helst i det vesentlige vannfri, kremaktig eller pastaformet næringsmiddelblanding, dvs. en blanding med et lavt fuktighetsinnhold som ikke vil gjøre kjeksskallene myke. Blant de produkter som er anvend-bare for fyllet i produktet som fremstilles ifølge oppfinnelsen, kan eksempelvis nevnes kremost, posteier og fett-blandinger som er smakssatt med pulverisert løk, pulverisert hvitløk, essensielle oljer og kryddere. The filling in the product produced according to the invention can consist of any essentially water-free, creamy or pasty food mixture, i.e. a mixture with a low moisture content which will not make the biscuit shells soft. Among the products that can be used for the filling in the product produced according to the invention, mention may be made, for example, of cream cheese, pâté and fat mixtures that are flavored with powdered onion, powdered garlic, essential oils and spices.
Fordelaktig kan fyllet bestå av en i det vesentlige vannfri pasta fremstilt fra tørr frukt, som f.eks. en pasta fremstilt fra jordnøtter, hasselnøtter, mandler, osv. Advantageously, the filling can consist of an essentially water-free paste made from dry fruit, such as e.g. a paste made from peanuts, hazelnuts, almonds, etc.
Ved bruk av et slikt fyll er det faktisk mulig å oppnå en slags tilpasning mellom smaken til fyllet og formen på det hylster som inneholder det. F.eks. kan et hylster som etterligner formen til et jordnøttskall, fylles med en pasta basert på jordnøtter. By using such a filling, it is actually possible to achieve a kind of adaptation between the taste of the filling and the shape of the casing that contains it. E.g. a casing imitating the shape of a peanut shell can be filled with a paste based on peanuts.
Fyllet kan også omslutte en spiselig kjerne bestående The filling can also enclose an edible core consisting of
av massen av en tørr frukt.of the pulp of a dry fruit.
Uttrykket "masse" skal bety den umiddelbart spiselige del av den tørre frukt som f.eks. kjernen i en valnøtt eller en jordnøtt. "Massen" av frukten er i sin tur innelukket i et "skall" som normalt kastes. The term "pulp" shall mean the immediately edible part of the dry fruit, such as e.g. the kernel of a walnut or a peanut. The "mass" of the fruit is in turn enclosed in a "shell" which is normally discarded.
Den spiselige kjerne i fyllet kan bestå av et fragment eller en del av massen av den samme tørre frukt som den hvis totale form etterlignes av formen av hylsteret til snack-produktet. The edible core of the filling may consist of a fragment or part of the mass of the same dry fruit as the overall shape of which is imitated by the shape of the casing of the snack product.
Oppfinnelsen skal nå beskrives med henvisning til de The invention will now be described with reference to them
medfølgende tegninger, i hvilke:accompanying drawings, in which:
fig. 1 viser et snack-produkt som er fremstilt ifølge fig. 1 shows a snack product which is produced according to
oppfinnelsen i perspektiv, ogthe invention in perspective, and
fig. 2 er et snitt etter linjen II-II i fig. 1.fig. 2 is a section along the line II-II in fig. 1.
På tegningene består et snack-produkt, generelt angitt med 1, i hovedsak av et kjekshylster 2 som inneholder et fyll av kremaktig eller pastaformig konsistens (fig. 2) . ■ In the drawings, a snack product, generally indicated by 1, essentially consists of a biscuit casing 2 containing a filling of creamy or pasty consistency (fig. 2). ■
Hylsteret 2 består av to konkave skall eller halv-skall 4, 5 av kjeks som sammen danner et lukket hulrom som inneholder fyllet 3. Fyllet 3 er i direkte kontakt med den indre overflate til de to kjeksskall. The casing 2 consists of two concave shells or half-shells 4, 5 of biscuits which together form a closed cavity containing the filling 3. The filling 3 is in direct contact with the inner surface of the two biscuit shells.
De sammenfallende kanter av de to skall 4, 5 forenesThe coincident edges of the two shells 4, 5 are united
i punkter eller kontinuerlig ved hjelp av en avsetning 6 av en fettblanding som normalt er fast ved omgivelsestempera-turer . in points or continuously by means of a deposit 6 of a fat mixture which is normally solid at ambient temperatures.
Dimensjonene til hylsteret 2 som avgrenser total-størrelsen av produktet 1, er typisk for en godbit eller snack. De mest relevante egenskaper ved hylsteret 2 er det faktum at dets form etterligner formen til skallet av en tørr frukt. The dimensions of the casing 2, which delimit the total size of the product 1, are typical for a treat or snack. The most relevant features of the casing 2 are the fact that its shape imitates the shape of the shell of a dry fruit.
Tegningene som foreliggende beskrivelse refererer til, illustrerer et hylster 2 med en form som etterligner formen til et jordnøttskall. Med bruken av to kjeksskall er det imidlertid mulig å danne hylstere hvis former etterligner formene til skall av andre tørre frukter som f.eks. valnøtten (Juglans regia), pecannøtten (Caria pecan), brasilnøtten - (Berthollettia excelsa), hasselnøtten eller mandelen. Fyllet 3 består av en i det vesentlige vannfri krem-eller pasta-næringsblanding, idet dette uttrykk skal bety en blanding med et fuktighetsinnhold som ikke vil forårsake mykning av kjeksskallene 4 og 5. Om dette ikke var til-felle, ville ikke produktet holde seg, i hovedsak på grunn av mugg, bortsett fra den ubehagelige organoleptiske virkning av et hylster som er blitt mykt. The drawings to which the present description refers illustrate a casing 2 with a shape that imitates the shape of a peanut shell. With the use of two biscuit shells, however, it is possible to form casings whose shapes mimic the shapes of shells of other dry fruits such as the walnut (Juglans regia), the pecan (Caria pecan), the Brazil nut - (Berthollettia excelsa), the hazelnut or the almond. The filling 3 consists of an essentially water-free cream or paste nutritional mixture, as this term should mean a mixture with a moisture content that will not cause softening of the biscuit shells 4 and 5. If this were not the case, the product would not keep , mainly due to mold, apart from the unpleasant organoleptic effect of a casing that has become soft.
Fyllet 3 kan bestå av et kremaktig fett med en salt- eller kryddersmak som f.eks. fløte som er tilsatt pulverisert løk eller hvitløk, essensielle oljer og kryddere. Behandlet ost, postei eller lignende produkter, en hassel-nøtt- eller mandel-basert krem eller pasta, osv., kan også anvendes i fyllet 3. The filling 3 can consist of a creamy fat with a salty or spicy taste such as e.g. cream to which powdered onion or garlic, essential oils and spices have been added. Processed cheese, poached egg or similar products, a hazelnut- or almond-based cream or paste, etc., can also be used in the filling 3.
Fortrinnsvis består fyllet 3 av en i det vesentlige Preferably, the filling 3 consists essentially of one
vannfri pasta fremstilt av en tørr frukt.anhydrous paste made from a dry fruit.
I den illustrerte utførelsesform hvor hylsteret 2 etterligner formen til en jordnøtt, er det mulig å anvende en jordnøtt-basert pasta som fyll 3 for å oppnå en tilpasning • mellom det totale utseende til produktet 1 og den smak som tilbys forbrukeren. In the illustrated embodiment where the casing 2 imitates the shape of a peanut, it is possible to use a peanut-based paste as filling 3 to achieve an adaptation • between the overall appearance of the product 1 and the taste offered to the consumer.
Endelig er en spiselig kjerne innført i fyllet 3 som angitt med 7. I den illustrerte utførelsesform består kjernen 7 av en halv jordnøtt. Når fyllet 3 består av en jordnøtt-basert pasta, er det således fullstendig tilpasning mellom smaken til produktet 1 og dets totale form. Det er mulig å plassere flere spiselige kjerner 7 i fyllet 3 for å øke smaken av kjernene som tilbys forbrukeren. Finally, an edible core is introduced into the filling 3 as indicated by 7. In the illustrated embodiment, the core 7 consists of half a peanut. When the filling 3 consists of a peanut-based paste, there is thus complete adaptation between the taste of the product 1 and its overall form. It is possible to place several edible kernels 7 in the filling 3 to increase the taste of the kernels offered to the consumer.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT8453458U IT8453458V0 (en) | 1984-06-05 | 1984-06-05 | STUFFED SNACK PRODUCT |
Publications (1)
Publication Number | Publication Date |
---|---|
NO851444L true NO851444L (en) | 1985-12-06 |
Family
ID=11282935
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO851444A NO851444L (en) | 1984-06-05 | 1985-04-11 | FILLED SNACK PRODUCT. |
Country Status (16)
Country | Link |
---|---|
AT (1) | AT391592B (en) |
AU (1) | AU581651B2 (en) |
BE (1) | BE902444A (en) |
CH (1) | CH662704A5 (en) |
DE (1) | DE3514841A1 (en) |
FI (1) | FI851420L (en) |
FR (1) | FR2565072B3 (en) |
GB (1) | GB2159688B (en) |
GR (1) | GR850920B (en) |
HK (1) | HK53593A (en) |
IT (1) | IT8453458V0 (en) |
LU (1) | LU85887A1 (en) |
NL (1) | NL8501044A (en) |
NO (1) | NO851444L (en) |
SE (1) | SE8501777L (en) |
ZA (1) | ZA852758B (en) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3715903C1 (en) * | 1987-05-13 | 1993-10-21 | Diehl Gmbh & Co | Ignition device for an underwater projectile |
AT391245B (en) * | 1987-12-11 | 1990-09-10 | Maresi Markenartikelvertrieb G | Baked cheese product and process for producing the same |
DE4131549A1 (en) * | 1991-09-21 | 1993-03-25 | Molkerei Huenfeld Niederjossa | Container for foodstuffs made of material digestible by animals or humans - used for e.g. portion packaging of butter in restaurants, etc. |
ES2068152B1 (en) * | 1993-06-24 | 1995-11-01 | Inst Recerca I Tecnologia Agroalimentaries | FOOD PRODUCT. |
CH690412A5 (en) * | 1996-10-07 | 2000-09-15 | Soremartec Sa | A food product, for example in the form of praline. |
GB0031308D0 (en) * | 2000-12-21 | 2001-01-31 | Nestle Sa | Shell-moulded fat-containing confectionery products with viscous filling |
US20020155197A1 (en) * | 2001-04-18 | 2002-10-24 | David Klug | Sugar wafer with confectionery filling and method for making same |
RU2246219C2 (en) * | 2002-04-04 | 2005-02-20 | Голованов Леонид Михайлович | Method for preparing of wafer product for fat-containing confectionery product |
ATE348533T1 (en) * | 2004-02-25 | 2007-01-15 | Barilla Flli G & R | METHOD FOR PRODUCING CRACKERS |
ITVI20040105A1 (en) * | 2004-05-03 | 2004-08-03 | Dolciaria A Loison Srl | SWEET AND PROCEDURE TO MAKE THIS SWEET |
US8486470B2 (en) | 2010-09-30 | 2013-07-16 | Neu Naturals, Llc | Ready-to-eat food product |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1080971A (en) * | 1911-04-07 | 1913-12-09 | Herbert M Isaacs | Food product. |
US3782966A (en) * | 1971-09-07 | 1974-01-01 | J Forkner | Method of making a bakery product having an expanded filling |
JPS5320584B2 (en) * | 1973-11-13 | 1978-06-27 | ||
DE2701765A1 (en) * | 1977-01-18 | 1978-07-20 | Matthias Schmidt | HONEY WAFFLE |
JPS603810B2 (en) * | 1979-05-10 | 1985-01-30 | 合資会社竹本菓子店 | New model monaka |
IT1144189B (en) * | 1981-04-24 | 1986-10-29 | Ferrero Spa | PASTRY PRODUCT WITH FILLING |
JPS57181645A (en) * | 1981-05-02 | 1982-11-09 | Masao Kishimoto | Monaka (jam-filled wafers) with pineapple jam filling |
IT1205369B (en) * | 1981-12-30 | 1989-03-15 | Ferrero Spa | PASTRY PRODUCT WITH FILLING AND PROCESS FOR ITS MANUFACTURE |
-
1984
- 1984-06-05 IT IT8453458U patent/IT8453458V0/en unknown
-
1985
- 1985-04-10 NL NL8501044A patent/NL8501044A/en not_active Application Discontinuation
- 1985-04-10 GR GR850920A patent/GR850920B/el unknown
- 1985-04-10 FI FI851420A patent/FI851420L/en not_active Application Discontinuation
- 1985-04-11 AU AU41041/85A patent/AU581651B2/en not_active Ceased
- 1985-04-11 NO NO851444A patent/NO851444L/en unknown
- 1985-04-11 SE SE8501777A patent/SE8501777L/en unknown
- 1985-04-11 GB GB08509316A patent/GB2159688B/en not_active Expired
- 1985-04-12 ZA ZA852758A patent/ZA852758B/en unknown
- 1985-04-23 CH CH1734/85A patent/CH662704A5/en not_active IP Right Cessation
- 1985-04-24 DE DE19853514841 patent/DE3514841A1/en not_active Ceased
- 1985-05-03 AT AT0132585A patent/AT391592B/en not_active IP Right Cessation
- 1985-05-08 LU LU85887A patent/LU85887A1/en unknown
- 1985-05-09 FR FR8507011A patent/FR2565072B3/en not_active Expired
- 1985-05-15 BE BE0/215033A patent/BE902444A/en not_active IP Right Cessation
-
1993
- 1993-06-03 HK HK535/93A patent/HK53593A/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
AT391592B (en) | 1990-10-25 |
AU581651B2 (en) | 1989-03-02 |
ATA132585A (en) | 1990-05-15 |
GB2159688A (en) | 1985-12-11 |
SE8501777L (en) | 1985-12-06 |
FR2565072A3 (en) | 1985-12-06 |
SE8501777D0 (en) | 1985-04-11 |
GR850920B (en) | 1985-11-25 |
FR2565072B3 (en) | 1986-09-12 |
NL8501044A (en) | 1986-01-02 |
DE3514841A1 (en) | 1985-12-05 |
ZA852758B (en) | 1985-12-24 |
GB2159688B (en) | 1988-02-24 |
BE902444A (en) | 1985-09-02 |
HK53593A (en) | 1993-06-11 |
IT8453458V0 (en) | 1984-06-05 |
CH662704A5 (en) | 1987-10-30 |
GB8509316D0 (en) | 1985-05-15 |
FI851420L (en) | 1985-12-06 |
AU4104185A (en) | 1985-12-12 |
FI851420A0 (en) | 1985-04-10 |
LU85887A1 (en) | 1986-01-14 |
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