RU155057U1 - FOOD PRODUCT - Google Patents

Abstract

The technical result of the invention is to improve the quality of the food product and reduce heat consumption for its preparation. The technical result is obtained by a food product containing a closed outer shell made of food materials, inside of which one inner part of the product is coaxially located, and another part of the product is located in it. In the context of a food product, its shell and parts form the first, second, and nth layers, and the thermal conductivity η of the product layers is chosen different from the condition that η1> η2> ηn, where η1 is the thermal conductivity of the first layer, η2 is the thermal conductivity of the second layer, ηn is the thermal conductivity of the nth layer of the product.

Description

This technical solution relates to the food industry and is intended for its use in the manufacture of multilayer food products with fillings and without fillings, and similar food products that have at least closed shells and internal parts of the product located in them.

Chinese dumplings are known with a filling wrapped in a sheet of dough having cereal flour, starch, and flour is from 10 to 99 wt. %, and the starch content is from 0.1 to 40% by weight of the inhibitor. Dumplings may additionally contain a layer of oil and fat on the surface of the sheet of dough shell in contact with the filling. A method of manufacturing dumplings is provided, comprising a step of introducing a layer of oil and fat onto the surface of the dough sheet to be in contact with the filling (WO 2004004493 A1, A21D 13/00, 2004-01-15). Dumplings are made with double hemispheres, which consist of two hemispheres or one hemisphere. The preparation process includes dyeing dough, kneading it with water, forming matrices, combining the process of freezing and formwork.

Known food product, including the inner and outer shells, while the inner shell contains 80-90 parts of flour, 10-15 parts of glutinous rice flour, 5-10 parts of cornmeal, 2-3 parts of hawthorn powder, 2-3 parts of leaf powder lotus, 2-3 parts from brown algae powder, 2-3 parts from tremell powder, 2-3 parts from fleece flower root powder, 2-3 parts of black sesame powder and 2-3 parts of sunflower powder. The outer shell of the powder includes 80-90 parts of high gluten flour, 10-15 parts of buckwheat flour, 0.5 parts of sodium alginate, 5-10 parts of soy, 1 part of soya lecithin and 2-3 parts of peanut protein powder. The product has significant strength and is effectively used to make soup, and quick-frozen foods do not generate a muddy soup during the boil and have a certain therapeutic effect on blood diseases (CN103392976 (A) A23L1 / 00, 2013-11-20).

Food products with fillings for creating two different flavors are known, the products have a double filling and a double shell, the inner main part of the filling is wrapped with an additional part of the filling, rice dumpling, wrapped with a round additional filling (CN 201015394 Y, A21D 13/08 02/06/2008).

Known dumplings that facilitate the assimilation of the filling in the treatment, characterized by the presence of a double structure, which consist of an outer layer forming a test shell containing sticky rice flour, and parts of dumplings with a reduced content of flour properties for the purpose of prevention, while the inner layer is made of sticky rice flour the second level, and the content of the second level below the content of the first level (JP H0690690 A, A23L 1/10, 1994-04-05).

A double-coated food product is known, each of which includes a wheat flour dough layer, a gel and a modified starch that forms a layer separating the filling and the gel, which prevents the gel from interacting with the shell (TWI 260203 B, A21D 8/02, 08/21/2006 )

Known food products made from test shells and fillings, the shells are covered with layers of ice covering the outer surfaces of the shells, so that the frozen dumplings are isolated from the air during storage in order to preserve moisture in the shells and fillings, thereby reducing the rate of oxidation of fats and oils in fillings and, therefore, increase the degree of freshness of frozen dumplings for a long time (CN 202340776 U, A23L 3/36, 07/25/2012).

A known set of semi-finished food products intended for the joint use of its products after their joint final cooking in a vertical loading and unloading container, either in closed or sealed packaging or in frozen containers, the kit containing components that have been stored together for a long time temperature below 0 ° C in air or gas, the set is represented by basic elements - dumplings from the test shell and filling and auxiliary elements - cooked kami. In the set, the base element has a shape close to the shape of a barrel, or a crescent, or a pillow, or a ball, and the auxiliary elements are made in the form of a barrel, or a cube, or a ring, or a cone, or a parallelepiped, or a plate, or a pillow, or a crescent, or a torus, or a cylinder, or a ball, or an ellipsoid. The set also includes at least two types of dumplings, the first of which is made on the basis of lamb or pork, and the second on the basis of beef, while the dumplings of the first type are larger than the dumplings of the second, as well as at least two types of dumplings, the first of which made on the basis of vegetables, and the second - mushrooms, despite the fact that the first kind of dumplings are larger than the second dumplings, while the dumplings dough is white and the dumplings dough is yellow. The kit contains products included in its composition, which have approximately the same transverse or longitudinal dimensions, or weight, or external surface area (RU 2009109349/13, 09/27/2010).

A known method for the production of lazy dumplings, including the preparation of a mixture containing milk base, wheat flour, stabilizer, sugar, sand, salt, followed by rolling on a board or table, sprinkling flour, cut into strips 2.5 cm wide, from which pieces of any shape are cut weighing 10-15 g, boiling in salted boiling water at low boil for 3-5 minutes, moreover, to prepare the milk base, use cottage cheese with a mass fraction of fat of 5%, as a plant filler with a therapeutic and prophylactic effect use dietary fiber obtained from battle and sugar beet elements, and egg powder is used as a stabilizer, and the resulting mass is kept at 4-8 ° C for 1.5-2 hours and boiled for 2-3 minutes in the following ratio of components, wt . %: cottage cheese with mdzh 5% 70-75; flour 8-10; dietary fiber 2-3; egg powder 3-4; sugar 3-4; salt 1 and the rest water (RU 2246843 C2, 12.20.2004).

A known method of manufacturing dumplings, involving kneading the dough, holding it, preparing the filling, molding, while before kneading the dough, pre-heat the water to a temperature of 35-40 ° C, to which salt is added, then the flour, the resulting mass is divided into separate pieces, which are subjected to 2-3-fold kneading with a break of 10-15 minutes and an additional exposure for 15-20 minutes to obtain a homogeneous test consistency and swelling of gluten in each piece, in the manufacture of the filling it is poured with hot water, mixed with everything until a homogeneous mass is obtained, then chopped onion is added and the mass is mixed again, then separately chopped meat is added and the resulting mass is mixed until a filling is filled with a uniform thick consistency, the mass is cooled and the dumplings are formed with uniform pinching of the dumplings dough shell until the dough has the same thickness, both at the locations of the filling, and around the entire perimeter of the dumpling (RU 2140157 C1, 10.27.1999).

A known method of manufacturing dough products with various fillings, characterized in that they roll out a sheet of dough, put on it the first layer of filling, roll out the second sheet of dough and lay it on the first layer of filling, with at least one more layer of filling being put on the second sheet of dough and at least one more layer of pre-rolled dough, the resulting laminated preform is squeezed using a drum with protrusions, after which individual products are molded (RU 2221428 C1, 01.20.2004).

A known food product containing a test casing with fillings in them and a method of manufacturing a product from dough with filling, comprising kneading and laying out the dough in the form of tapes with the formation of a test partition placed inside the body of each product, and with the formation of a closed test shell with the same partition, dividing the internal space of the body of the product into the upper and lower chambers, filled with filling. Each product is given a layered form, for which it includes four test layers, namely the upper and lower layers of the shell and the first and second layers of the partition, and the content of the structural elements of the product by weight is taken as a percentage relative to each other, and formation the central chamber in such a way that the upper, central and lower chambers filled with the filling are distinguished in the inner space of the body of the product, the shape of the central chamber is assumed to be similar to the shape of the entire product (RU 2508643 C March 1, 2014).

Also known is a food product (product) containing a shell made of dough, in which the fillings are located and one of them surrounds the other filling. Essentially, the product contains two fillings in one test shell, with one filling covered by another filling (RU 2375875 C1, 12.20.2009, prototype). This product involves freezing, storage, and then heat treatment in boiling water.

In the process of preparing this product by boiling it in boiling water, often the shell and the external filling are boiled away from the excess of their perception of heat and a relatively large boiling time in order to boil the filling located in the center of the product. All this leads to a decrease in the quality of preparation of the product, as well as to the waste of heat spent on the preparation of the product.

The technical result of the invention is to improve the quality of the food product and reduce heat consumption for its preparation.

The technical result is obtained by a food product containing a closed outer shell made of food materials, inside which one inner part of the product is coaxially located, and the other part of the product is located in it, while in the context of the food product its shell and parts form the first, second and n- layers, and the thermal conductivity η of the product layers is chosen different from the condition that η1> η2> ηπ, where η1 is the thermal conductivity of the first layer, η2 is the thermal conductivity of the second layer, ηn is the thermal conductivity of the nth product layer.

In FIG. 1 shows a food product in section.

The food product (Fig. 1) contains a closed outer shell 1 made of food materials, inside of which the filling 2 is coaxially located - one part of the product, in which the filling 3 is located - the other part of the product, and the next filling or the next part of the product is located in the filling 3. In the context of a food product, its shell and parts form the first, second, and nth layers, and the thermal conductivity of η layers is different and meets the condition η1> η2> ηn, where η1 is the thermal conductivity of the first layer, η2 is the thermal conductivity of the second layer, ηn is thermal conductivity of the nth layer of the product. The utility model is illustrated by the example of dumplings or ravioli, a food product containing a shell 1 made of food materials (Fig. 1) and the fillings 2 and 3 enclosed in it. The shell and fillings are adjacent to each other, the filling 3 is located in the filling 2. This technical the solution provides that the fillings may be several, more than two, and they are all located one in the other. The thermal conductivity of the fillings 2 and 3 is selected decreasing towards the center A of the product. Another variant of the food product contains the features of the first variant, and the thermal conductivity of the shell 1 is chosen to be greater than the thermal conductivity of the external filling 2 adjacent to it. fillings, as well as the thickness of the shell. By changing the thickness of the layers of the food product, the materials from which the layers are made, the density of the layers, they change their thermal conductivity, which allows you to adjust the thermal conductivity of the product layers in a wide range. In the process of preparing the product by boiling it in water, the shell 1 is first boiled - the first layer of material from which it is made, then the filling 2 is boiled and after filling 2 the boiling is boiled 3. Due to the thermal conductivity of the shell 1 is greater than the thermal conductivity of the filling 2, and the thermal conductivity of the filling 2 is greater than the thermal conductivity of the filling 3, and also due to the fact that the thermal conductivity of the product layers (shell and fillings) are selected to decrease towards the center A of the food product, an accelerated and sequential boiling first shell 1, then filling 2 and then boiling filling 3. With an appropriate choice of shell thicknesses and fillings, their tensile strength, density and thermal conductivity, boiling of filling 3 is faster than swelling and destruction of shell 1 and filling 2. At the same time, minimum heat consumption for the preparation of the product.

Claims (1)

A food product containing a closed outer shell made of food materials, inside which one inner part of the product is coaxially located, and the other part of the product is located in it, while in the context of the food product its shell and parts form the first, second and nth layers, characterized in that the thermal conductivity ŋ of the product layers is chosen different from the condition that ŋ1>ŋ2> ŋn, where ŋ1 is the thermal conductivity of the first layer, ŋ2 is the thermal conductivity of the second layer, ŋn is the thermal conductivity of the nth product layer.

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