RU90971U1 - WELCOME TEST CASES AND FOOD PRODUCTS CONTAINING THIS CASING WITH A TOP - Google Patents

Abstract

1. A shell of choux pastry made in the form of a three-dimensional figure, inside which there is a cavity for the filling, and the cavity is bounded by the walls of the specified figure, characterized in that the three-dimensional figure has a longitudinal section in the horizontal plane of the wall with the formation of two half-shells, of which one the base, and the other is a hinged lid connected to the base along the longitudinal line of their bend, located on another part of the wall of the indicated figure opposite the cut line, each half-shell has a cavity to accommodate the beginning NCI, as a wall - a porous region bounded by the outer and inner surfaces of the walls of the sealed, wherein the compacted inner wall surface is adapted to retain moisture. ! 2. The shell of the custard dough according to claim 1, characterized in that the densified inner surface of the walls is formed by mechanical destruction of the porous membranes located in the cavity of each half-shell formed during baking of the custard dough. ! 3. A shell of custard dough according to claim 2, characterized in that each half-shell additionally contains spices. ! 4. A food product comprising a shell of custard dough and a filling, characterized in that the shell is a shell according to claim 1, and the filling is made in the form of crushed salad mass placed in the cavity of the shell, the components of the specified mass are mixed or placed in layers. ! 5. The food product according to claim 4, characterized in that the shell additionally contains spices.

Description

The group of utility models relates to the food industry and catering and can be used in the preparation of food products, in particular, custard pastry with salad filling.

From patent No. 76548 (publ. 02.04.2008), a food product is known including an edible package of dough and a filler, which is used as a salad. In accordance with this technical solution, the edible packaging is made in the form of a figuredly baked base of dough, which is a shell containing at least one hole for placing salad slices. As a test for its preparation, use bread dough, or dough for the production of wafers, puff pastry, or dough for baking thin-layer products, or shortcrust pastry can be used. Such a package is inconvenient to use, since the presence of an opening can lead to the salad falling out of the package. In addition, the technology for preparing such an edible shell is complex and time-consuming: the form has a complex configuration, and may take the form, for example, of a prism, a cube, a truncated pyramid, a cylinder, a truncated cone, or a combination thereof. The manufacture of such a shell requires additional labor, since before baking it must first be formed, giving a certain shape.

As a prototype, the technical solution according to UA patent No. 7883 was selected (publ. July 15, 2005). It describes the design of custard dough packaging. The design is a shell of custard dough, made in the form of a ball with an internal cavity filled with cream. The shell has a closed shape, and filling its cavity formed during baking is possible only using a special pastry bag or syringe. In addition, a food product made using such a cover is a sweet food and has a limited scope.

The second object of the claimed utility model is a food product containing an edible shell and a filling placed inside this shell.

Widely known products from various types of dough with a wide range of fillings prepared from any type of raw material.

For example, JP application No. 6030741 (publ. 08.02.1994) is known, which describes a food product, which is an edible container with filling (croquettes, curry sauce, cooked beans and mixtures sweetened with molasses, ice cream). The container is made in the form of a shell of two parts - a hollow base and a separate lid made from butter dough. The inner surfaces of the base and the lid of the container have water-retaining layers that prevent the shell from doughing quickly when using liquid or frozen fillings.

Known patent GB No. 2393097 (publ. 24.03.2004), which describes a food product - "one bite" - containing a container and a filler. The container is a shell in which there is a base and a lid. The shell is made on a cereal basis, vegetable or, for example, potato, and made in the form of a shell. For a tight connection of the base and the lid with each other, a layer of molten cheese can be used. The manufacturing process of such a food product as the previously mentioned product (according to the application JP No. 6030741) is quite time-consuming and time-consuming. When baking the base and lid of such a shell, strict observance of the dimension of food blanks is required: it is necessary that the diameter of the shell-lid be less than the diameter of the shell-base and at the same time that the edges of the lid, entering the inner part of the base, fit snugly against its walls.

Known RF patent No. 2073443 (publ. 02.28.1994), which describes a flour product, which is a shell of custard dough with filling, which is used as an apple powder mixed with gelatin, powdered sugar and condensed milk. The finished product has an oval or round one-piece shape with a patterned surface glazed with chocolate icing.

Known RF patent No. 2245048 (published on January 27, 2005), which describes a semi-finished product made from choux pastry and intended for the preparation of a confectionery product, in particular, a cake with a sweet Charlotte filling and coated with a coating in the form of lipstick. These custard dough products have an integral shell, so a syringe or a pastry bag is used to fill it, therefore, the filling should be a homogeneous homogeneous mass. In addition, these products have a limited scope, as they relate to sweet desserts.

As a prototype for the second object of the claimed utility model, the food product described in the patent of the Russian Federation No. 23232809 (publ. April 27, 2008) is selected. The food product is a shell of custard dough, which contains a filling prepared on the basis of meat, or soy, or vegetables with the addition of beans, mushrooms, cheese and spices. The flour shell is an integral one-piece shape made in the form of a nut, or a ring, or a tube. Bran was introduced into the custard dough of the shell, which, in the opinion of the authors of this solution, goes well with the filling. However, it should be noted that the addition of bran to the custard dough leads to a deterioration in its consistency, the dough becomes less uniform and viscous, does not rise enough and the cavity in some products may not form. Finished products are not of high enough quality, because when bran is added, the dough becomes stiff and rough. In this case, the shell becomes brittle and brittle, which leads to an increase in the number of low-quality products.

The objective of the claimed utility model for both objects is to create a custard food product with various, mainly salad fillings, which is technological and convenient to use, has high quality and attractive appearance, has high organoleptic properties.

The task in the first object is solved due to the fact that the shell of the custard dough, according to the claimed utility model, is made in the form of a three-dimensional figure, inside which there is a cavity for the filling. The cavity is bounded by the walls of the indicated figure, and the volumetric figure itself is made of two half-shells obtained by cutting a part of the wall in the horizontal plane while maintaining a longitudinal fold line on the opposite wall, at the level of the cut. As a result of the cut, a half-shell-base and a folding half-shell-cover are formed, interconnected along the fold line, thereby eliminating the displacement of the cover relative to the base. This ensures complete identity and compatibility of the base and cover, eliminates the possibility of loss of the cover as a result of tilting or careless handling when using the product. In addition, to fill a closed shell made in accordance with the prototype, the filling can only be done with a syringe or a special pastry bag, which means that the filling must be uniform. In the case of using the shell according to the proposed solution, it is possible to use not only a paste-like homogeneous filling, but also a filling of crushed products, which can be quite easily placed in the cavity.

Each half-shell has a cavity for accommodating the filling, and its walls have a porous region, which is limited by the outer and compacted inner surfaces of the walls. Moreover, the compacted inner surface of the walls is made by mechanical destruction of the porous membranes located in the cavity of each half-shell formed during baking of the custard dough and has the ability to retain moisture. Since the proposed shell for a food snack product involves placing in its cavity not only a dry filling, but also a filling containing various sauces, it is necessary that the walls have a compacted moisture-retaining inner surface. Such a surface is formed due to mechanical destruction of the membranes, the formation of which is the result of various physicochemical processes that occur during baking of the shell. Due to the presence of a compacted inner surface, when filling the cavity with salad filling, the walls do not soak and do not tear, and the components of the salad filling do not fall out and do not spread.

The problem in terms of the second object is solved due to the fact that the food product contains a shell of custard dough and a filling. The shell is the above-described design, while additionally containing spices, which in terms of taste are consistent with the filling. For example, in the manufacture of a snack product containing fish filling, white pepper and / or chopped lemon peel may be added to the dough of the shell. Since the choux pastry tastes neutral, the shell made on its basis goes well with various fillings, in particular, salad fillings, without affecting their taste. The addition of various spices in the dough of the shell, which is consistent in taste with the filling placed in it, increases the taste and aromatic properties of the food product.

In addition, the filling for the preparation of the food product is a chopped salad mass, placed in the cavity of the shell, and the components of the specified mass are mixed, or placed in layers.

In more detail, the claimed design is disclosed in the following implementation examples and is illustrated by drawings, which show the appearance of the product:

Figure 1 is a perspective view of a part of the product in accordance with the claimed solution (claim 1 of the formula);

Figure 2 is a cross section of the shell.

Figure 1 shows the shell 1, in which the walls are made of choux pastry, inside which there is a cavity 2. The shell is formed by two half-shells: a folding half-shell-lid 3 and a half-shell-base 4, which are formed by cutting in a horizontal plane part of the wall with its opposite part, at the level of the cut line 10, the longitudinal fold line 5. The half-shell-lid can move along the line F.

Figure 2 shows a cross section of the shell of the food product, where the positions indicated:

2 - the inner cavity of the shell 1;

5 - a longitudinal bend line of the half-shells 3 and 4;

6 - the porous part of the wall of the custard shell 1 of the food product;

7 - the outer surface is the crust of the wall of the shell 1;

8 - inner sealed surface of the wall of the shell 1;

9 - porous membranes formed during baking of the shell 1;

10 - cut line of part of the wall of the shell 1;

Preparation of a food product is as follows.

The food product is a semi-finished flour product in the form of a closed shell baked from custard dough. Various spices can be added to the composition of the dough, according to their taste properties consistent with the filling and improving the taste of the whole product. For the preparation of custard semi-finished products take wheat flour of the highest grade, baking soda, butter, chicken eggs, margarine, salt. Their quantitative values are selected depending on the variety and the recipe.

The filling is prepared on the basis of a different combination of pre-prepared crushed components:

- onions are cut into thin rings or strips, fried in sunflower oil;

- beef or liver is boiled, cooled, chopped or ground in a meat grinder;

- ham, half-smoked sausage cut;

- cheese, crab sticks finely grated or cut into plates of various shapes;

- carrots, potatoes are boiled, chopped or grated;

- herring, hot or cold smoked fish is cut into pieces;

- mushrooms are cut if necessary, boiled, then fried in sunflower oil;

- greens are crushed;

- garlic, apples, chopped cabbage or chopped.

To give a more pronounced taste, salt, spices, corn, olives are added to the salad filling. In addition, for dressing salads, a sauce made on the basis of mayonnaise, cottage cheese and finely grated cheese or only mayonnaise in the amount prescribed by the recipe can be used. The prepared components are mixed, in accordance with the formulations to obtain a salad mass, or taken in certain proportions for laying in a shell layer. The pre-baked casing 1, for example, in the form of an eclair, is cut (along the cut line 10) to obtain two half-shells 3 and 4 connected along the longitudinal fold line 5. In the cavity 2, porous membranes 9 are formed during baking, which are crushed using, for example, spoons, thereby obtaining a densified inner surface 8 of the walls of each half-shell 3 and 4 (in Fig. 2, the numerals 9 are the porous membranes formed by baking the casing 1, and the numeral 8 is the densified inner surface formed by creasing the membranes 9). Thus, in addition to the outer surface-crust 7, there is an inner sealed surface 8, which is an additional layer. It allows you to prevent soaking (in the case of using the sauce in the filling) of the loose structure of the dough walls and provides a food product with improved structural and mechanical properties, which retains an attractive and mouth-watering appearance for a long time. Prepared food products are packed in containers (from polymeric materials) with lids, a label is glued on the container and sent to consumers. Products are stored at a temperature of + 4 ± 2 ° С and relative humidity of air no more than 85%.

Preparation of the product is simple, does not require special forms. The product shell is a reliable container; it does not soak and retains its shape. When consuming the product, there is no inconvenience, since cutlery is not required, there is no likelihood of the filling falling out of the shell, since the shell has a half-base-base and half-shell-lid tightly adjacent to each other, connected to each other along a fold line. The proposed product can be used in various conditions - in cafes, eateries, to power passengers in any form of transport.

Claims (5)

1. A shell of choux pastry made in the form of a three-dimensional figure, inside which there is a cavity for the filling, and the cavity is bounded by the walls of the specified figure, characterized in that the three-dimensional figure has a longitudinal section in the horizontal plane of the wall with the formation of two half-shells, of which one the base, and the other is a hinged lid connected to the base along the longitudinal line of their bend, located on another part of the wall of the indicated figure opposite the cut line, each half-shell has a cavity to accommodate the beginning NCI, as a wall - a porous region bounded by the outer and inner surfaces of the walls of the sealed, wherein the compacted inner wall surface is adapted to retain moisture. 2. The shell of the custard dough according to claim 1, characterized in that the densified inner surface of the walls is formed by mechanical destruction of the porous membranes located in the cavity of each half-shell formed during baking of the custard dough. 3. A shell of custard dough according to claim 2, characterized in that each half-shell additionally contains spices. 4. A food product comprising a shell of custard dough and a filling, characterized in that the shell is a shell according to claim 1, and the filling is made in the form of crushed salad mass placed in the cavity of the shell, the components of the specified mass are mixed or placed in layers. 5. The food product according to claim 4, characterized in that the shell additionally contains spices.