RU2508643C2 - Method for manufacture of dough products with filling and dough product manufactured by such method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to production of pelmeni and similar products. Proposed is a method envisaging dough kneading and placement in the form of strips so that to form a dough partition located inside each product body with formation of an enclosed dough shell with the same partition separating the body inner space into the upper and the lower chamber stuffed with filling. A layered shape is imparted to each product; for this purpose four dough layers are included in the composition, namely - the upper and the lower shell layers and the first and the second partition layers, the weight content of structural elements is assumed to be as follows: upper shell layer - 15, upper chamber filling - 20, first partition layer - 15, second partition layer - 15, lower chamber filling - 20, lower shell layer - 15 or upper shell layer - 20, upper chamber filling - 15, first partition layer - 10, second partition layer - 10, lower chamber filling - 25, lower shell layer - 20 or upper shell layer - 15, upper chamber filling - 25, first partition layer - 10, second partition layer - 10, lower chamber filling - 25, lower shell layer - 15 or upper shell layer - 10, upper chamber filling - 25, first partition layer - 8, second partition layer - 10, lower chamber filling - 35, lower shell layer - 12 or upper shell layer - 10, upper chamber filling - 30, first partition layer - 10, second partition layer - 10, lower chamber filling - 30, lower shell layer - 10. The method additionally envisages a central chamber formation so that an upper, a central and a lower chambers stuffed with filling are differentiated within the product body inner space. The central chamber shape is assumed as similar to that of the whole product; for this purpose the first partition layer is designed as bulged upwards with the second layer downwards, the resultant walls curvature replicating that of the corresponding shell layers; the weight percentage of the product structural element is assumed as: upper shell layer - 15, upper chamber filling - 15, central chamber first layer - 15, central chamber filling - 10, central chamber second layer - 15, lower chamber filling - 15, lower shell layer - 15 or upper shell layer - 20, upper chamber filling - 10, central chamber first layer - 10, central chamber filling - 20, central chamber second layer - 10, lower chamber filling - 10, lower shell layer - 20 or upper shell layer - 10, upper chamber filling - 15, central chamber first layer - 10, central chamber filling - 15, central chamber second layer - 10, lower chamber filling - 20, lower shell layer - 20 or upper shell layer - 10, upper chamber filling - 20, central chamber first layer - 10, central chamber filling - 20, central chamber second layer - 10, lower chamber filling - 20, lower shell layer - 10 or upper shell layer - 12, upper chamber filling - 15, central chamber first layer - 8, central chamber filling - 20, central chamber second layer - 8, lower chamber filling - 25, lower shell layer - 12. Additionally proposed is a product manufactured by the said method where the both layers of the partition and/or the central chamber have perforation in the form of round holes with diameter equal to 0.3-3 mm, the number of holes assumed within the range of 1 - 12, depending on the corresponding layers thickness. Such holes are through or single, uniformly arranged across the area of the partition and/or central chamber layers surface. In case of single design the holes arrangement order is assumed as symmetrical to that of their arrangement in the first layer. As filling for all the chambers one uses meat, fish mushroom or combined mince; alternatively, mince is placed but in a single chamber with the other stuffed with potato puree and/or variegated vegetable mixture.

EFFECT: invention is aimed at ensuring versatility and cost efficiency of the products manufacture technology as well as great variety of their taste properties and tones for increase of consumers' demand for such products.

4 cl, 3 dwg, 2 tbl

Description

The invention relates to the food industry, namely to the production of semi-finished dough with filling, in particular, dumplings of various modifications and similar to them in purpose, content and technology of manufacturing products.

Known dumplings "Moscow Region", "Klinsky", "Zavolzhsky" method of their production (patent RU 2212145, А21В 13/00, Dumplings "Moscow region", "Klinsky", "Zavolzhsky" and methods of their production / Fedoseev A.V., 20.09 .2003), involving kneading dough using flour, egg products, salt, water, pressing minced meat from pork and beef in a predetermined proportion, adding onions, salt, spices and water.

The disadvantages of the known technical solutions include the complexity, multi-stage and laboriousness of the technology of production of dumplings, the cumbersomeness of the equipment used in this case and the lack of diversity in the spectrum of flavoring shades of manufactured products.

A known method of manufacturing dumplings "Happy" (RF patent 2140157, A21C 9/06, A method of manufacturing dumplings "Happy" / MV Zhdanova, 10.27.1998), including operations for heating water. adding salt and flour, preparing the dough with dividing into pieces and then kneading it, pouring boiling water and packaging, which includes packing in each package, with dumplings, another variety of one “happy” dumpling created using the described technology.

However, the known method is also complex, multi-stage, time-consuming, not economical enough and does not have the ability to control the taste of the dumplings made.

Known universal food product (patent RU 2390999, A21C 9/06, Universal product, nutrition / Gavrilov A.Yu., Saltykov B.G., 10.06.2010), including in its manufacture a dough made from four varieties of flour or their combinations with wheat flour, dough aging, preparation and use of water, minced meat or fish fillings, dressings and spices.

At the same time, the well-known product is not versatile and is characterized by complexity, multi-stage, laborious and uneconomical manufacturing, as well as the inability to form a wide range of acceptable tastes for consumers.

As the closest to the claimed technical solution as a prototype adopted device and composition of ravioli and methods for their manufacture (patent RU 2375875, A21D 13/00, Device. Composition of ravioli and methods for their manufacture / A. Gavrilov, A. N. Kuprii, Shamaev A.N., December 20, 2009), providing for kneading and layout of the dough in the form of ribbons with the formation of a partition placed inside the body of each product and with the formation of a closed test shell with the same partition that divides the internal space of the product into chambers, filled with Coy.

However, the design of the known device and its composition are excessively complicated, including the unjustified expansion of their field of application and, in particular, the overestimation of the number of cameras, which should not be more than three, otherwise in the factory the implementation of such semi-finished products is impossible, which together complexity, multi-stage, laboriousness, unreliability, low efficiency, and insufficient demand for the known method.

The objective of the proposed invention is to ensure the versatility and cost-effectiveness of the technology of manufactured products, as well as a greater variety of their taste and shades, which provides for an increase in consumer demand for such products and ways of exporting them.

This technical result is achieved by the fact that in the claimed method of manufacturing products from dough with filling, which involves kneading and laying out the dough in the form of ribbons 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 products on cameras filled with filling, each product is given a layered form, for which it includes four test layers, namely the peripheral upper and lower layers of the shell and the inner first and second layers of the partition, and the content of structural elements by mass is accepted,%: the upper layer of the shell 15, the filling of the upper chamber 20, the first layer of the partition 15, the second elephant of the partition 15, the filling of the lower chamber 20, the lower layer of the shell 15, or the upper layer of the shell 20, the filling of the upper chamber 15, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the lower layer of the shell 20, or the upper layer of the shell 15, the filling of the upper chamber 25, the first layer of the partition 10, the second layer of the partition 10 filling the bottom kame 25, the lower layer of the shell 15, or the upper layer of the shell 10, the filling of the upper chamber 25, the first layer of the partition 8, the second layer of the partition 10, the filling of the lower chamber 35, the lower layer of the shell 12, or the upper layer of the shell 10, the filling of the upper chamber 30, the first layer of the septum 10, the second layer of the septum 10, the filling of the lower chamber 30, the lower layer of the shell 10.

In addition, the inventive method additionally provides that in the inner space of the body of the product allocate filling, the upper, central and lower chambers, and the shape of the Central chamber take a similar shape to the whole product, for which the first layer of the partition is made concave up, and the second layer is curved down with the curvature of the walls formed in this case, repeating the curvature of the corresponding layers of the shell, and the content of the structural elements of the product by mass is taken,%: upper layer of the shell 15, the filling of the upper cameras 15, the first layer of the central chamber 15, the filling of the central chamber 10, the second layer of the central chamber 15, the filling of the lower chamber 15, the lower layer of the shell 15, or the upper layer of the shell 20, the filling of the upper chamber 10, the first layer of the central chamber 10, the filling of the central chamber 20, a second layer of the central chamber 10, the filling of the lower chamber 10, the lower layer of the shell 20, or the upper layer of the shell 10, the filling of the central chamber 15, the second layer of the central chamber 10, the filling of the lower chamber 20, the lower layer of the shell 20, or the upper layer of the shell 10, top cam filling Step 20, the first layer of the central chamber 10, the filling of the central chamber 20, the second layer of the central chamber 10, the filling of the lower chamber 20, the lower layer of the shell 10, or the upper layer of the shell 12, the filling of the upper chamber 15, the first layer of the central chamber 8, the filling of the central chamber 20, the second layer of the Central chamber 8, the filling of the lower chamber 25, the lower layer of the shell 12.

In a dough product with a filling made by the claimed method, both layers of the partition and (or) the central chamber are equipped with perforations in the form of round holes with a diameter of 0.3 ... 3 mm, the number of which is taken in the range from 1 to 12 depending on the thickness of these layers , such holes are made through or single and are located uniformly over the surface area of the septum layers and (or) the central chamber, moreover, with single execution, the order of the holes is assumed to be symmetrical to the order of their location in ervom layer.

At the same time, the same raw materials are used for the filling of all chambers - meat, fish, mushroom or combined minced meat, or the latter is placed in only one chamber, and the others are filled with such raw materials as mashed potatoes and (or) vegetable mixes of different contents.

The composition of the many varieties of culinary products that fall into the field of practical use of the claimed technology includes the vast majority of modifications of dumplings known today, as well as food products close to them in terms of design, including such as dumplings, barracks, sundries, dumplings, dumplings, khinkali, ravioli, manti, pakora, etc. The listed products are produced on dumplings and similar machines and manually according to the established rules, including through the application of pre-mixed seasoned and seasoned dough and toppings prepared from fish meat, mushroom, vegetable, other, or combined forcemeat. With the molding of the body of each product, the main stage of the technological chain of production of such semi-finished products ends, in which in addition to the indicated ingredients, water, salt, oil, additives, dressings and spices are used, and grinding, crushing, mixing, pressing, extrusion, molding are used in the manufacturing process, freezing and packaging.

The essence of the alleged invention is illustrated in the drawing, where Fig. 1 shows a section of a two-chamber dough product with a filling provided with a two-layer partition, Fig. 2 is a section of a three-chamber product, also with a two-layer partition, the first layer of which is convex upward, and the second layer convex downward, and Fig. 3 shows a top view of the same products in the plane of the partition or edge with one of the options for arranging the holes of the perforation systems of the partition walls and / or layers of the central chamber.

The composition of the described products according to figures 1, 2, 3 includes the body (1) of the product, the upper and lower layers of the peripheral shell (2), the upper (3) chamber, perforation (4), a partition (5) consisting of the first and second layer, lower (6) chamber, central (7) chamber and edge (8).

During the manufacture of such products using automatic machines, test tapes are first produced, and then the entire internal and external surroundings of these semi-finished products are created. In this case, an inner two-layer partition (5) or a central (7) chamber is formed, arranged by bending the first layer of the partition with convexity upward, and the second with convexity downward. At the same stage, the cavity of the central (7) chamber is filled with one or another type of filling. Next, a continuous two-layer partition (5) or the central (7) chamber with the filling are enveloped with other portions of the filling and placed inside the body (1) of the product with the formation of the upper (3) and lower (6) chambers filled with the filling or fillings. The edge sections of the upper and lower layers of the peripheral shell (2) of the body (1) of the product are connected at this stage with the edge sections of the first and second layers of the partition (5) or central (7) of the chambers, forming a single layer of the edge (8) of the product. As an additional option in the production of both types of products, perforation of the first and second layers of the partition (5), as well as the shell of the central (7) chamber is used by arranging round holes with a diameter of 0.3 to 3 mm in them. In this case, the holes are made in the partition (5) both through and single-layer. It has been established that perforation provides the best cooking conditions for products during their preparation before eating. In addition, the method of single-layer perforation of the first layer symmetrically to the second layer of the partition (5) provides greater rigidity and strength of the body of the products and thereby its optimal architectonics. The number of holes is selected according to experimental data in the range from 1 to 12, and the order of their location, given for their maximum number, is 9 in the first layer (highlighted by a dark background) and 12 in the second layer (highlighted by a light background) of the partition (5), shown in figure 3. As can be seen from the drawing, the holes are located in one layer symmetrically to their order in another layer. The inventive technology also allows you to significantly expand the range of tactile and taste characteristics of dough products with filling by combining intended for the production of the latter from high-quality raw materials. A special effect on the market of culinary delicacies is provided by the principle of multilayer products and individual elements of their body (1). In this case, this principle is provided by four test layers, including 2 in the peripheral shell (2) and 2 in the partition (5) or in the layers of the inner central (5) chamber. The variety of choice of fillings that are combined in each individual product is also considered important. In this case, the presence in the body (1) of the product of 2 ... 3 chambers makes it possible to vary the whole complex of various raw materials, thereby providing the best conditions for the production of semi-finished products of the highest quality variety. Experimental verification of the proposed method in laboratory and field conditions showed that the content of structural elements by weight for two-chamber products should be taken according to one of the five options of the table,%:

Items Options one 2 3 four 5 1. The top layer of the shell fifteen twenty fifteen 10 10 2. Top chamber filling twenty fifteen 25 25 thirty 3. The first layer of septum fifteen 10 10 8 10 4. The second layer of septum fifteen 10 10 10 10 5. The filling of the lower chamber twenty 25 25 35 thirty 6. The lower layer of the shell fifteen twenty fifteen 12 10

The same with respect to the mass of structural elements, which should be chosen for three-chamber products according to one of the five options of the table,%:

Items Options one 2 3 four 5 1. The top layer of the shell fifteen twenty 10 10 12 2. Top chamber filling fifteen 10 fifteen twenty fifteen 3. The first layer of the central chamber fifteen 10 10 10 8 4. The filling of the central chamber 10 twenty fifteen twenty twenty 5. The second layer of the Central chamber fifteen 10 10 10 8 6. Stuffing the lower chamber fifteen 10 twenty twenty 25 7. The lower layer of the shell fifteen twenty twenty 10 12

By experimental tasting of the manufacturing results of the described two- and three-chamber products, the fact of achieving an extreme taste sensations in the tongue and in the person’s mouth was established precisely at the time of biting the multilayer element of the semi-finished product, as well as at the moments of “breaking” the walls of the chambers and septum with their teeth, followed by chewing and combining previously disparate ingredients start km into a single whole. This is apparently due to the restructuring, synectics and increased return of taste buds of the tactile system of food perception, which provokes the maximization of taste sensations. And the above-mentioned design features and the range of performing techniques, confirmed by research, just provide direct access to the implementation of the best taste sensations when using the claimed products for food. The universality of the technology for their manufacture is confirmed by the versatility of the techniques and structural detailing provided for in this case, as well as by the scale of their field of application, and the economy — greater freedom to choose the mass of the dough in comparison with the mass of the filling and the possibility of variation when choosing the mass and dimensions of each structural element of the product.

Claims (4)

1. A method of manufacturing products from dough with filling, comprising kneading and laying out the dough in the form of ribbons 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 that divides the inner space of the product body into the upper and lower chambers filled with a filling, characterized in that each product is given a layered shape, 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 structural elements by mass is accepted,%: the upper layer of the shell 15, the filling of the upper chamber 20, the first layer of the partition 15, the second layer of the partition 15, the filling of the lower chamber 20, the lower layer of the shell 15 or the upper layer of the shell 20, the filling of the upper chamber 15, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the lower layer of the shell 20, the filling of the upper chamber 25, the filling of the upper chamber 25, the first layer of the partition 10, the second layer of the partition 10, the filling of the lower chamber 25, the lower layer of the shell 15 , or top layer of both tray 10, the filling of the upper chamber 25, the first layer of the partition 8, the second layer of the partition 10, the filling of the lower chamber 35, the lower layer of the shell 12, or the upper layer of the shell 10, the filling of the upper chamber 30, the first layer of the partition 10, the second layer of the partition 10, the filling the lower chamber 30, the lower layer of the shell 10. 2. The method according to claim 1, characterized in that it further provides for the formation of a central chamber in such a way that the upper, central and lower chambers filled with filling are isolated in the inner space of the body of the product, the shape of the central chamber taking on a similar shape to the whole product, for which the first layer the partitions are curved up, and the second layer is curved down with the curvature of the walls formed in this case, repeating the curvature of the corresponding layers of the shell, and the content of the structural elements of the product by weight accept,%: the upper layer of the shell 15, the filling of the upper chamber 15, the first layer of the central chamber 15, the filling of the central chamber 10, the second layer of the central chamber 15, the filling of the lower chamber 15, the lower layer of the shell 15 or the upper layer of the shell 20, the filling of the upper chamber 10 , the first layer of the central chamber 10, the filling of the central chamber 20, the second layer of the central chamber 10, the filling of the lower chamber 10, the lower layer of the shell 20, the upper layer of the shell 10, the filling of the upper chamber 15, the first layer of the central chamber 10, the filling of the central chamber 15, second layer central chamber 10, the filling of the lower chamber 20, the lower layer of the shell 20, or the upper layer of the shell 10, the filling of the upper chamber 20, the first layer of the central chamber 10, the filling of the central chamber 20, the second layer of the central chamber 10, the filling of the lower chamber 20, the lower layer of the shell 10, or the upper layer of the shell 12, the filling of the upper chamber 15, the first layer of the central chamber 8, the filling of the central chamber 20, the second layer of the central chamber 8, the filling of the lower chamber 25, the lower layer of the shell 12. 3. A dough product with a filling made by the method according to claim 1 or 2, characterized in that both layers of the partition and / or the central chamber are equipped with perforations in the form of round holes with a diameter of 0.3-3 mm, the number of which is taken in the range from 1 to 12, depending on the thickness of these layers, such holes are made through or single and are evenly distributed over the surface area of the layers of the partition and / or central chamber, and in single execution, the arrangement of the holes is assumed to be symmetrical DKU their location in the first layer. 4. The product according to claim 3, characterized in that the same raw materials are used for the filling of all chambers - meat, fish, mushroom or combined minced meat, or the last is placed in only one chamber, and the others are filled with such raw materials as mashed potatoes and / or vegetable mixture of various contents.

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