RU185809U1 - FOOD PRODUCT WITH CAVITY - Google Patents

Abstract

The utility model relates to the field of food industry and public catering and can be used as an edible shell for quick cooking of dishes with various fillings. Effect: increase the strength of the food product. Food flour product is a shell made in the form of a pocket, the cavity of which is bounded by two walls. The shell contains an outer and inner layer, each of which is made of a baked sheet test base. The shell is made with a bend, and parts of the shell located on opposite sides of the bend form the walls of the pocket. The peripheral regions of the sides of the opposite walls of the pocket are interconnected by means of a connecting seam so that the cavity between the inner layers of the walls of the pocket is open on one side. The product can be made in such a way that the fold of the shell forms the bottom of the pocket, and the cavity between the inner layers of the walls of the pocket is open from the side opposite to the fold of the shell. The thickness of the baked sheet test base may be 0.2-3 mm. As a baked sheet test base, Armenian pita bread or tortilla can be used. 4 s.p. f-ly, 3 ill.

Description

The utility model relates to the field of food industry and public catering, mainly “fast food”, in particular, to food products, namely, flour (bakery) products, the main component of which is flour of cereal crops (may also include cereal products and other additives), is an edible shell (packaging) intended for use in the process of quick cooking of culinary products (ready meals) with a variety of fillings, for example, meat, fish, ovo s, mushrooms, lettuce, herbs, cheese, with the addition of sauces. Such dishes are especially relevant and in demand in the assortment of restaurants and cafes for quick service of visitors in places of mass recreation, sporting and recreational events, etc. In addition, the claimed food product can be used as an independent bakery product without filling.

Nowadays, simple and quick to prepare snacks and hearty dishes with filling inside the edible shell are very popular. The preparation of such dishes most often takes place in the presence of the consumer, and the filling can be made to order of the client based on his individual culinary preferences within the existing range of products.

The formation of the edible shell can be carried out from the test base. A test base is understood to mean a thermally exposed test piece that does not contain a filling. When heated in a baking chamber, a baked test base is obtained.

In the modern fast food industry, in addition to buns for hamburgers or hot dogs, “Shu” buns from custard dough for more complex fillings, baked rolls or cups for salads, etc., bakery products are widely used to form an edible shell of culinary products enterprises with a variety of composition, size, shape, baked sheet substrates, the thickness of which is usually 0.2-10 mm.

As a sheet test basis for the shell, into which the filling of the culinary product is wrapped, use, for example, tortillas (sheets) of Armenian pita (for making shawarma), Mexican tortilla cakes (for making burritos) and other thin bread cakes that allow the formation of an edible shell. Pita is also widely used, having an internal cavity formed during baking. The pit is first incised or torn to provide access to the pocket-shaped cavity to fill it with the filling from the outside. Most often, cakes (sheets) of Armenian pita bread or similar products from flour of cereal crops are used as the basis, the main of which are wheat, rye, corn, oats. Pita bread, called Armenian, is the most common type of national bread in many Asian countries and is usually baked from wheat flour in the form of thin cakes (sheets). The traditional Armenian lavash baked by hand in tonir is a thin sheet, usually up to 2-3 mm thick, 90-110 mm long and 40-45 mm wide [Arutyunov S.A., Voronina T.A. Bread in folk culture: ethnographic essays. - "Science", 2004. - S. 201]. In industrial production, pita bread can be baked in any shape (round, oval, rectangular), and its size is determined by the modes and settings of the baking equipment. To prepare culinary dishes, thin pita leaves are used, which make it possible to form a shell from them into which the filling is placed, while the base, for example, is rolled up into a tube or wrapped, filling it from all sides, etc. Other thin breads and tortillas can also be used as the basis for the formation of the edible shell, including from various grain crops, for example, Mexican tortilla cakes made from wheat or corn flour, Indian naan wheat cakes, rye flour cakes, barley cakes and etc.

A wide variety of ingredients can be used as a filling, including ready-made products, for example, vegetables, salads, falafel, fried meat, fish, mushrooms, mashed potatoes and many other products, the choice and combination of which are determined by the skill of the cook and the taste preferences of visitors. Often add sauces. At the same time, the bread cake itself serves not only as a shell in which the filling is placed, but also is a tasty and healthy food product that well complements the full flavor range of the final culinary product.

In the fast food industry, with a large flow of visitors, it is important to minimize the time spent on each operation, as the speed of customer service directly affects the throughput and profitability of the enterprise. Street stalls, cafes and fast-food restaurants use, for example, frozen culinary products supplied in accordance with TU 10.85.19-152-37676459-2017 "Culinary flour products such as tortillas with fillings (shawarma, burrito, enchiladas, quesadillas)" [develop. LLC "Scientific and Production Center" Agropischeprom ", publ. 05/11/2017, the address of the Internet page: httr: //agritory.ru/products- flour-culinary-type-lepes-2/]. Products manufactured in accordance with the specified regulatory document are ready for use only after heating in thermal equipment. But the products used after thawing significantly lose in their taste qualities to freshly prepared products, especially this applies to fresh vegetables.

It should be emphasized that while eating on a walk, on a picnic, on the road or in the office, it is extremely important to maintain the integrity of the edible shell, in which the filling of the dish, which may contain pieces of juicy tomatoes and cucumbers, mashed potatoes, is juicy meat or fish, various sour cream, mayonnaise or tomato sauces, olive oil, etc. If the edible dough shell ruptures, for example, as a result of soaking it from the juice of products or sauce, the dish loses its aesthetic attractiveness for the consumer, and can also lead to contamination by the consumer of his hands and clothes, environmental objects and clothing of other people, and even to the loss of the filling, after which the dish is not suitable for use. The alternative way of serving a culinary product such as shawarma “on a plate”, laid out in the form of individual components, certainly finds its consumer, however, it is not in great demand, as a number of taste combinations are lost and the possibility of using a product, for example, “on the go” is excluded while walking. In addition, an important factor for the consumer is the compactness of the proposed product, using which you can continue to walk.

For the manufacture of culinary products with filling, intended mainly for sale in the fast food system, a huge variety of edible shells is used.

It is known the use of baked flour shell from custard dough [patent No. RU 2322809 C2 "Method for the manufacture of a food product", IPC A21D 13/00, date publ. 04/27/2008], which is to be stored at a temperature below 0 ° C and which should be filled with a filling immediately before using the product. This technical solution provides for filling the shell with the filling using a confectionery syringe, which imposes significant restrictions on the composition of the filling, and in addition, the shell of the custard dough provides only a single-layer execution, which leads to rapid soaking with wet filling.

Also known is a product - a bun, in which the formation of a cavity for the filling is carried out in an already prepared baked, and then cut bun [US Pat. application No.US 2018103651 Al "Bun Press And Sloppiless Bun", IPC A21C 15/02, A21D 13/32, date publ. 04/19/2018]. The cavity is made in the upper and lower half of the bun using a matrix or a set of matrices that compress the cavity in the prepared parts of the product. This shell has low strength and quickly gets wet when it gets sauce or juice of the product. Also, possible deviations, acceptable even within the same batch of bakery products, can lead to different shell thicknesses and damage to the walls of the product during cavity formation. In addition, in the known product, it is possible to form only one layer of the shell.

A product from dough with filling is known [patent No. 122845 U1 "Product from dough with filling", IPC A21D 13/08, date publ. December 20, 2012], in which a pancake sheet was used as a test basis for forming an edible shell into which the filling was wrapped. The pancake sheet is folded into a tube and contains two closed cavities, isolated among themselves and filled with filling. It should be noted that the pancake sheet should be baked immediately before use, which significantly increases the customer service time, in addition, the proposed shell design has low strength.

A product from dough is known according to patent No. RU 2544633 C1 ["Method for the preparation of dough products, a dough product and a rod-shaped holder for dough products", IPC A21B 5/02, A21D 6/00, date publ. 03/20/2015], which is an edible shell made in the form of a cup with a cavity for the filling. The cup is made of dough, preferably yeast-free, while the dough piece is formed of several plates with serrated edges, and the junction of the test plates is reinforced with an egg for hardening. The blanks are formed, frozen and delivered to catering points (street stalls, cafes), where they are baked in baking chambers before being sold to the consumer, after which the cup baked from the dough blank is filled with different fillings. As a disadvantage when using a known product, it is necessary to note the need to install additional technological equipment - baking chambers for baking products from frozen billets, as well as the additional time spent on baking, which is undesirable when organizing an enterprise for quick service of visitors. It should also be noted that the junction of test plates (seams), even reinforced with an egg, are nonetheless places that are primarily prone to getting wet and the liquid or jelly-like component of the filling to get wet through them.

In many countries, “fast food” dishes are very popular, the test basis of which is national bread cakes, in particular lavash. Known edible shell with a cavity for the filling [patent No.RU 36759 U1 "Device for the manufacture of fast food", IPC A21D 13/00, date publ. 03/27/2004]. The shell is made whole by compressing the outer surface of the mold with a dough workpiece for cakes with subsequent baking. The cavity of the shell is made in the form of a truncated cone. The edible shell can be baked from the dough pieces for pita bread. However, as production experience shows, the baking of hollow shells from dough blanks for pita bread type is accompanied by a high percentage of marriage and is a technologically complex process. Also in the known technical solution provides for the formation of only a single-layer shell, which reduces the strength of the product and increases the risk of leakage of the juice of the product of the filling or sauce.

Known edible shell of custard dough [patent No. 90971 U1 "Shell of custard dough and a food product containing this shell with a filling placed in it", IPC A23P 1/00, A21D 13/00, date publ. 01/27/2010], made in the form of a three-dimensional figure, inside which there is a cavity for the filling, a longitudinal section is made in the horizontal plane of a part of the wall with the formation of two half-shells connected by a bend. The inner surface of the walls is sealed with the ability to retain moisture and is formed by mechanical destruction of the porous membranes located in the cavity formed during baking of custard dough. Sealing the surface of the walls by destroying the membranes that are formed during baking, as practice shows, weakly prevents the walls of the shell from getting wet, especially when using sauces, and in addition, the weak point is the junction of the half-shells along the fold. Also, the known solution provides only a single layer execution of the shell.

Known bakery product [USSR patent No. SU 557731 A3 "Method for the production of bakery products with filling and device for its implementation", IPC A21C 15/02, A21B 5/02, date publ. 10.20.1977], which is an edible shell in the form of a hollow twisted product, the strength of which is ensured by its outer layer isolated on the lap surface with an overlapping coating layer, which complicates the diffusion of the filling in the finished culinary product. However, it should be noted that the cavity of such a shell, obtained by winding the test tape onto the rod so that each subsequent round partially overlaps the previous one, has a small volume (which is relevant only for a narrow assortment of fillings, for example, for cream fillings), and the connection of the turns themselves superimposed on each other, characterized by low strength.

Known food product is an edible food container with a cavity for placing the filling [patent No. CA 2301486 Al "Leak-proof edible containe", IPC A21D 13/32, date publ. 09/23/2000], which is made tubular, formed by an annular wall and has a closed lower end and an open upper one. The container is convenient for placement in the hand. A crust is formed on the inner and outer surface of the container, due to the technology of baking the product, in which the baking dish acts through the heated baking surface (sleeve, core) on both the external and internal surfaces of the container’s dough piece. Compaction of the inner surface of the container prevents the transfer of moisture from the filling to the walls of the shell, but not enough. The walls of such edible flour casings get wet, especially when dressing the filling with sauce. In addition, the design of the known edible container provides only its single-layer implementation.

Known edible flour product "Edible packaging of salad" [patent No. RU 76548 U1, IPC A23P 1/00, date publ. September 27, 2008], which is intended for use without the use of cutlery, when eating at points that are not equipped with seats or in the process of walking a person. Edible packaging is made in the form of a horn-shaped base made of dough, the wall of which, closed along the perimeter of the cross-section, limits the cavity to accommodate the salad filling, the horn narrows to one end, and from the other end contains an opening (providing access to the cavity) to place the salad slicing. The base includes 1 to 4 layers of dough. As a base test, use either dough for the production of wafers, or puff pastry, or dough for baking thin-layer products, or shortcrust pastry or bread dough. Part of the surface of the base baked from the dough is provided with stiffeners, which increases the strength of the edible packaging. However, the presence of stiffeners in the form of local thickenings complicates the design of the food product, prevents uniform filling of the base cavity with filling, and also worsens the organoleptic properties of the edible packaging as a food product.

Known patent No. US 5914140 A ["Food products having acoustic bonds between food layers", IPC A21D 6/00, date publ. 06/22/1999], in which a cereal food product made from flour dough is proposed. The product is an edible shell of two layers (test sheets), between which a filling can be placed. The test layers are interconnected by means of a continuous peripheral seam made by ultrasonic treatment to form acoustic bonds, which provide gluing of food product layers in the impact zone. The authors of the known method note that the use of acoustic welds can contribute to the creation of new consumer-friendly forms of ready-to-eat cereal products, snacks, deep-fried foods, etc. The ultrasonic seam is applicable both for joining (gluing) layers of dough pieces (blanks made from raw dough), which will later be subjected to heat treatment, and layers of finished products, for example, for connecting together sheets of a baked test base.

As the product (prototype), the closest in the aggregate of essential features to the claimed utility model, it is proposed to choose a food flour product known according to patent No. RU 2600001 C1 ["Method for making a bun for a sandwich and a bun obtained in this way", IPC A21D 13 / 00, date publ. 10/20/2016], which is a bakery product forming an edible shell with a filling cavity, the cavity being formed when baking a dough piece by placing a silicone insert between two parts of a bent dough piece. The product is made from wheat flour and / or other ingredients commonly used for baking bakery products. The dough is prepared by any method adopted in bakery for the manufacture of products from wheat flour. The dough piece is rolled into a flat cake (sheet, sheet dough piece), visually divided into two parts and a silicone insert is placed on one part so that its edge from the side of the holder extends beyond the borders of the workpiece (which subsequently allows you to remove the insert from the cavity of the finished product and provides in the finished product, the cavity is open), and the lateral edges of the liner did not overlap the boundaries of the dough piece, leaving peripheral areas (or zones) on the sides of the part of the piece on which kladysh, free for the subsequent joining by reduction with mating areas other part of the rolled preform. Then the workpiece is bent, covering the lower part on which the silicone insert is placed, with the upper part, thus forming two walls of the workpiece located on opposite sides of the bend, and on the sides adjacent to the bend, by crimping the dough, a connecting seam connecting the peripheral zones is formed the sides of the opposite walls of the workpiece, while the peripheral section between the upper and lower part of the workpiece, from which the silicone insert protrudes, remains unconnected. After baking the product, the liner is carefully removed. Thus, a baked edible flour product is obtained, which is an edible shell with a pocket-shaped cavity for filling. The shell is made in the form of a pocket, from a single-layer solid billet. The cavity is formed between two walls located on opposite sides of the bend of the workpiece and interconnected by means of a connecting seam along the peripheral zones of the sides. In this case, the cavity is made open opposite the bend, which makes it possible to fill it with the filling from the outside without the additional operation of cutting the shell, in comparison with traditional pita, known, for example, according to patent No. RU 40575 ["Grain bakery product" Pita ", IPC A21D 13/02 , date publ. September 20, 2004]. Baking a product with an already formed open cavity is accompanied by the formation of a crust on the inner surface of the walls, which reduces the swelling of the product, for example, when dressing with sauce.

However, it should be noted that when removing the silicone liner from the cavity formed during baking, the probability of damage to the integrity of the shell of the product is high, which leads to rejection of the product. It is also necessary to emphasize that the bending of the shell is carried out in a wet dough piece, subject to deformation even from a slight indentation force, as a result of which the bending point of the shell is the least durable part of the product, since it is this section that can be damaged from the edge of the silicone insert during the formation of the work bending around the liner. In addition, it should be noted that the known technical solution provides for the formation of only a single-layer shell of the product. These factors, both in combination and individually, lead to a decrease in the strength of the edible shell, and therefore to a soaking of the shell from the sauce or juicy products, damage to the integrity of the shell, leakage of the sauce or loss of filling.

The technical result, which is achieved by the claimed utility model, is to increase the strength of a food product intended for use as an edible shell in the preparation of a culinary product, which will ensure the preservation of the integrity of the shell of the culinary product.

To achieve the above technical result, an edible flour product is proposed, which is a shell made in the form of a pocket, the cavity of which is bounded by two walls. The shell contains an outer and inner layer, each of which is made of a baked sheet test base. The shell is made with a bend, and parts of the shell located on opposite sides of the bend form the walls of the pocket. The peripheral regions of the sides of the opposite walls of the pocket are interconnected by means of a connecting seam so that the cavity between the inner layers of the walls of the pocket is open on one side.

The implementation of the food flour product, which is a shell made in the form of a pocket, which, unlike the prototype, contains the outer and inner layers, each of which is made of a baked sheet test base, provides higher stability of the shell forming the walls and bottom of the pocket, to soaking as a result of contact of the surface of the shell with juicy filling ingredients and sauces, and therefore, provides increased strength of the claimed product. As noted above, during the heat treatment of a dough blank, its surface layer hardens, becoming more durable and resistant to wetting. In a baked sheet test base, both surfaces are hardened, which, in combination with the shell containing the outer and inner layer, significantly increases the strength of the inventive edible flour product when it is used as an edible shell filled with filling, and helps to preserve the integrity of the shell when consuming the product.

When filling the ready-made edible shell with the filling, the shell is usually held with the open part of the cavity upward, sequentially filling the cavity with ingredients, starting from the bottom of the pocket and then to the upper part, after which they are transferred to the consumer in an upright position. In this case, all the ingredients, under the action of gravity, tend to occupy a position as close to the bottom of the pocket as possible, and first of all, flowing ingredients appear on the bottom of the shell, as a result of contact with which the edible test shell is subject to soaking and damage. As the results of research of prototypes of the proposed food flour product showed when filling the cavity between the inner layers of the walls of the pocket with filling, including salad slices from juicy vegetables, ketchup and other ingredients, the strength of the fold zone of the shell containing the inner and outer layer is higher than the strength of the joint zone connecting layers of opposite walls, i.e. in contact with juicy foods, viscous dressings, sauces and other ingredients of the filling, the product zone by folding the layers of the shell (i.e. the zone formed by the whole layers of the baked test base) is less prone to getting wet and damage than the weld zone.

Given the above factors, the claimed food flour product can be made in such a way that the fold of the shell forms the bottom of the pocket, and the cavity between the inner layers of the walls of the pocket is open from the side opposite to the fold of the shell.

From the point of view of consumer preferences, the most popular are products whose edible shell is formed from several layers of a test base having a thickness of 0.2-3 mm, which corresponds to the range of bakery products presented in the retail and wholesale distribution network, which are intended for use including as a baked sheet test basis in the manufacture of culinary products with a variety of fillings. Given the noted factor, for the formation of each of the layers of the shell forming the inventive food flour product, a baked sheet test base with a thickness of 0.2-3 mm can be used.

As a baked sheet test basis of the claimed edible flour product, Armenian pita bread can be used, since this particular type of national thin bread in many countries of the world is one of the most popular products used in the fast food industry to form an edible shell.

As a baked sheet test basis of the inventive food flour product, tortilla can also be used - a very popular thin tortilla made from corn or wheat flour, which is the basis (edible test shell) of many Mexican dishes.

Graphic materials explaining the implementation of the inventive food product with a cavity for the filling, contain an example of the product. In FIG. 1 is a schematic illustration of the product, the main view, in FIG. 2 is a schematic illustration of the product, section AA (side view), in FIG. 3 is a schematic illustration of the product, top view.

Food flour product is a shell 1, made in the form of a pocket. In the presented example, the shell 1 is made with a fold 2 forming the bottom of the pocket. Parts of the shell located on opposite sides of fold 2 form walls 3 and 4 defining the cavity 5 of the pocket. The shell 1 in the above example is made two-layer, while the wall 3 is formed by the inner layer 6 and the outer layer 7, the wall 4 is formed by the inner layer 8 and the outer layer 9. Thus, the cavity 5 of the pocket is bounded by the inner surfaces of the inner layers 6 and 8 of the walls 3 and 4. The peripheral regions of the sides of the opposite walls 3 and 4 of the pocket are connected by means of a connecting seam, namely: the opposite walls 3 and 4 of the pocket are interconnected from one side by a connecting seam 10, from the other side by a connecting seam 11. P and that the peripheral regions of opposite sides walls 3 and 4 are connected to the pocket so that the cavity 5 between the inner layers 6 and 8 of the walls 3 and 4, the pocket is open on one side. The connecting seam 10 and / or 11 can be made either directly along the edge of each side of the connected walls, or indented from the edge. Moreover, the part 12 of the cavity 5, which is opposite the fold 2 (the bottom of the pocket), is open, i.e. on the part of the open part 12, it is possible to fill the cavity 5 with the ingredients of the filling. The layers of the shell 1 are made of a baked sheet test base.

As a baked sheet test basis, bakery products sold through a distribution network can be used, for example:

- “Bakery products: Armenian pita bread thin in packaging”, manufactured in accordance with STO 48005917-001-2017, manufactured by Armagan Group of Companies for Karavay OJSC;

- “Armenian Lavash”, manufactured in accordance with TU 9115-278-05747152-2003, manufacturer of “Riga bread” LLC;

- “Bakery products. Scones. Original wheat tortillas ”, manufactured in accordance with TU 9115-005-43302355-12, manufactured by CJSC“ Sun Mexico ”;

- “Bakery product: Wheat roll in packaging”, manufactured in accordance with STO 48005917-001, manufactured by Armagan Group of Companies for Karavay OJSC;

- "Derevensky Roll", manufactured in accordance with TU 9115-001-48005917-2013, manufacturer of "Armagan";

- “Pellets with rye flour“ Thin base ”in the package”, manufactured in accordance with TU 9115-091-31074127, manufacturer LLC Fazer.

When developing the inventive product, trial batches of products were manufactured and investigated using a baked sheet test base with a thickness of 0.2 mm to 10 mm in increments of 0.3-0.5 mm.

The choice of the thickness range of the test base from 0.2 mm to 10 mm is due to the following:

a base with a thickness of less than 0.2 mm is difficult to manufacture from a technological point of view, and also has unsatisfactory strength characteristics for the purpose of fulfilling the product of its functional purpose;

when using a base with a thickness of more than 10 mm, technological difficulties arise associated with the formation of the inventive product, namely the formation of "creases" in the bending of the shell, which entails a violation of the integrity of the product and, as a result, a decrease in its consumer characteristics (flowing flowing ingredients of the filling through the creases ").

According to the results of studies, the best organoleptic indicators were revealed in products obtained using a baked sheet test base with a thickness of 0.2 mm to 3 mm.

The sheets or cakes of the test base may have a different shape, for example, rectangular, oval, round. The pocket-shaped shell can be formed from a single solid base sheet, for example, of a rectangular shape, by twofold sequentially bending it in half in the same direction. It is also possible to form a pocket, for example, from two separate layers of a sheet test base superimposed on each other, by simultaneously bending the two layers. When using an oval or round base, if necessary, excess base at the edges of the product can be removed after the formation of the shell.

In the presented example, the fold of the shell forms the bottom of the pocket. Another embodiment is also possible, for example, in which the bend of the shell is made on the side of the pocket, and the walls of the pocket on the other side of the pocket and its base are connected using a connecting seam.

In addition, it should be noted that the shell can be formed by a large number of layers, which will increase the strength of the product, however, it is necessary to take into account the associated increase in the wall thickness of the product, which can lead to a decrease in consumer demand, since it can cause inconvenience when consuming a culinary product.

The connection of the sides of the opposite walls of the pocket can be carried out, for example, by performing a connecting seam by ultrasonic treatment of the layers to be joined, as described in the previous patent No. US 5914140 A [Food products having acoustic bonds between food layers, IPC A21D 6/00 , date publ. 06/22/1999]. In this case, the food layers to be connected are heated, as a result of which, between the layers, an “acoustic (or ultrasonic) weld” is formed. The implementation of thermal effects on the joined layers in order to form a connecting seam between them is possible by other methods other than ultrasonic treatment.

As a filling in the preparation of a culinary product, it is possible to use a wide variety of ingredients for filling the cavity of the shell: meat, fish, mushrooms, cutting vegetables and salad greens, cheese, sausages, ham, etc., as well as sauces and seasonings.

With various methods of forming a shell between the layers of one wall of the pocket, additional open cavities can be formed, which can also be used to fill the filling with additional solid ingredients, for example, a slice of hot cheese.

The inventive food product with a filling cavity can be used at fast food system catering enterprises as an edible shell for preparing cold snacks and hot dishes, including those whose filling requires additional heat treatment. The cavity of the edible shell is opened and layers of the filling are laid in it. The finished dish can be subjected to an additional short-term thermal effect in order to obtain a delicious crisp to give the dish a more attractive appearance and improve organoleptic properties. The composition of the filling for filling the edible shell can be formed in accordance with the taste preferences of the consumer according to his individual order, while the minimum time is spent on customer service, since the edible shell filled with the filling does not require separate preparation. It is convenient to pick up a finished culinary product, which is a filling placed in an edible shell in the form of a pocket, in your hand and to satisfy your hunger during a walk, in places of mass recreation, sports and entertainment events, etc. Moreover, the proposed implementation of the food product, which is a shell containing the outer and inner layer and made of a baked sheet test base, provides higher strength and resistance to wetting of the shell (bottom, pocket walls, places of connecting seams) in comparison with the prototype layer of the shell with pieces of juicy meat or fish, mashed potatoes, vegetables, sauces, butter and other products that make up the filling. Thus, the proposed implementation of the food product with a cavity for filling intended for use as an edible shell in the preparation of a culinary product, provides an increase in its strength and, therefore, ensures the integrity of the shell in the process of consumption of the culinary product, which, in turn, allows for the preparation of “fast food” dishes points of catering to ensure compliance with sanitary-hygienic rules of food consumption, as well as fast and high-quality service to visitors.

Claims (5)

1. A food flour product, characterized in that it is a shell made in the form of a pocket, the cavity of which is bounded by two walls, the shell contains an outer and inner layer, each of which is made of a baked sheet test base, the shell is made with a fold, and parts of the shell located on opposite sides of the bend form the walls of the pocket, while the peripheral areas of the sides of the opposite walls of the pocket are connected by means of a connecting seam so that the cavity between the inner and the layers of the pocket walls is open on one side. 2. The food flour product according to claim 1, characterized in that the fold of the shell forms the bottom of the pocket, and the cavity between the inner layers of the walls of the pocket is open from the side opposite to the fold of the shell. 3. The food flour product according to claim 1, characterized in that the thickness of the baked sheet test base is 0.2-3 mm. 4. The food flour product according to claim 1, characterized in that Armenian pita bread is used as the baked sheet test base. 5. A food flour product according to claim 1, characterized in that tortilla is used as a baked sheet test base.

Images