TR201705658U - Baked product. - Google Patents
Baked product. Download PDFInfo
- Publication number
- TR201705658U TR201705658U TR2017/05658U TR201705658U TR201705658U TR 201705658 U TR201705658 U TR 201705658U TR 2017/05658 U TR2017/05658 U TR 2017/05658U TR 201705658 U TR201705658 U TR 201705658U TR 201705658 U TR201705658 U TR 201705658U
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- Prior art keywords
- bakery
- bakery product
- range
- product according
- foodstuffs
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 5
- 235000012045 salad Nutrition 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 206010039509 Scab Diseases 0.000 claims 3
- 235000013312 flour Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 235000015231 kebab Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- 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
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
İçine gıda maddelerini almak için, bu gıda maddelerini çevreleyen boşluk formunda bir iç kontura sahip bir unlu mamul gövdesi içeren bir unlu mamul olup, karakterize edici özelliği, gıda maddelerinin, ateşte ızgara edilmiş döner eti ile salata malzemeleri ve bir sos kombinasyonunun bir karışımından oluşması ve unlu mamul gövdesinin (1), bu gıda maddeleri karışımını (4) çepeçevre tamamen sarmasıdır.A bakery product comprising a bakery body having an inner contour in the form of a cavity surrounding these food items for receiving foodstuffs, characterized in that the foodstuffs are composed of a mixture of rotatable meat and salad ingredients grilled over fire and a sauce combination. The product body (1) completely surrounds this food mixture (4).
Description
TARIFNAME Teknik Alan Bilgisi Bu bulus, içine gida inaddelerini almak için, bu gida maddelerini çevreleyen bosluk formunda bir iç kontura sahip bir unlu mamul gövdesi içeren bir unlu mamulle ilgilidir. DESCRIPTION Technical Field Knowledge This invention uses these foodstuffs to contain food ingredients. a bakery product with an inner contour in the form of a surrounding space It relates to a bakery product containing the body.
Teknigin Son Durumu Giriste tarif edilen jenerik tipte unlu mainuller teknigin son durumu itibariyle farkli yapilarda yeterli ölçüde bilinmektedirler. Buradaki unlu mamuller esas olarak, tabakta sulu yemek olarak yenmeyip, daha ziyade bir büfeden paketlettirilerek alinan ve baska bir yerde ara ögün olarak tüketilen mamullerdir. State of the Art State of the art in the generic type flour mainuller described in the introduction they are sufficiently known in different structures. here Bakery products are not mainly eaten as a juicy dish on the plate, but rather than a snack bought from a kiosk and packed elsewhere. are consumed as products.
Bu tip unlu mamuller, örnegin, Berlin çöregi, elmali rulo ve çikolata veya meyve içerikli baska unlu mamullerin onyillardir satila geldigi firinci dükkânlarindan bilinmektedir. These types of baked goods, for example, Berlin muffins, apple rolls and chocolate or other bakery products containing fruit have been on sale for decades. It is known from bakery shops.
Bunlara ek olarak, bir tarafindan açilmis içi bosluklu hamur rulolarinin çesitli etli içeriklerle dolduruldugu hizli beslenme ürünleri uzun zamandir piyasada yer edinmistir. Bu baglamda, Hot Dog diye tabir edilen sosisli sandviçler, bunlarin yaninda açik hamur rulolara doldurulan yaprak döner ve Yunan döneri yeinekleri bilinmektedir. In addition to these, hollow dough opened on one side fast food products in which rolls are filled with various meaty ingredients It has been on the market for a long time. In this context, it's called Hot Dog. so-called hot dogs, besides these, open dough rolls stuffed leaf doner and Greek doner kebabs are known.
Içiiie et doldurulan bu tip hamur rulolariniii dezavantaji bunlarin büfelerde bizzat çalisan personel tarafindan yerinde doldurulmasinin gerekinesi olup, bu durum çalisan personelin becerilerine göre çok degisken kalitede ürünlerin ortaya çikmasina neden olur. Unlu mainullerin kalitesi, bunun yaninda, kullanilan diger içerik malzeinelerine de önemli ölçüde bagli olup, bu malzemeler, mainullerin farkli satis noktalarinda ayri ayri hazirlaninalarina bagli olarak büyük degisiklikler gösterebilir. Bu durumda, içerik malzeineleriyle ilgili olarak gida maddeleri mevzuatinda öngörülen sartlar genellikle ancak azami özen ve çaba gösterilerek karsilanabilir ve duruma göre denetleme yetkisine sahip otorite tarafindan kontrole tabi tutulur. The disadvantage of this type of dough rolls filled with meat is that they to be filled on-site by the personnel working in the kiosks themselves. is a necessity, this situation is very important according to the skills of the working personnel. It leads to the emergence of products of variable quality. Famous The quality of mainuls, as well as other content used are also significantly dependent on their materials, these materials, Depends on whether the mainuls are prepared separately at different points of sale. may show large variation. In this case, the content stipulated in the foodstuffs legislation regarding conditions can usually only be met with the utmost care and effort and, as the case may be, by the supervisory authority. is subjected.
Buna ek olarak, tarif edilen et dolgulu unlu mamüller, unlu iiiamulün boslugunda bulunan içerigin, özellikle de sivi bilesenleri ihtiva etmesi durumunda, doldurma agzindan disariya kaçinainasi ve duruma göre tasiyanin kiyafetini ve ellerini kirletmeinesi için satin alindiktan sonra çok daha dikkatli tasinmalidirlar. In addition, the meat-filled bakery products described are content contained in the space, especially liquid components case, it should be avoided from the filler neck and after it is purchased so that the carrier does not get his clothes and hands dirty they should be handled much more carefully.
Bulusun Amaci Yukarida tarif edilen teknigin son durumundan biliiien unlu mainullerin dezavantajlarindan hareketle, mevcut bulusun amaci, yüksek kalite standartlarini, bunun için daha yüksek bir maliyet yüküne katlanmaya gerek olmaksizin istikrarli olarak karsilayabilen, kolay tasinabilir olan ve tüketim asamasinda kiyafetlerin ve ellerin kirlenmesi gibi olumsuz yan etkileri ortadan kaldiran bir unlu mamulün ortaya konulmasidir. Purpose of the Invention Known from the last state of the above-described technique Starting from the disadvantages of mainuls, the aim of the present invention is to higher quality standards, a higher cost for it able to meet the load stably without having to bear the burden, clothes and hands, which are easily portable and at the consumption stage. a bakery that eliminates negative side effects such as soiling the presentation of the product.
Amaca ulasmak için basvurulan çözüm Tarif edilen amaçlara, istem 1'de ifsa edilen jenerik karakteristiklere sahip bir unlu mamulle baglantili olarak ana istemin karakterize edici kisminda tarif edilen teknik ögretiyle ulasilacaktir. Solution used to achieve the goal For the purposes described, the generic characteristics disclosed in claim 1 characterizing the main prompt in connection with a bakery product with It will be reached with the technical teaching described in the section.
Burada bulus açisindan 'Önem tasiyan husus, unlu mamul içinde uygulanan gidanin, ateste izgara edilmis döner eti ile salata malzeineleri ve bir sos kombinasyonunun bir bilesiminden olusmasi ve unlu mamul gövdesinin bu gida karisimini çepeçevre tamamen sarmasidir. Here, in terms of invention, 'The point of importance is that in bakery product. Salad with doner meat grilled on fire consisting of a combination of ingredients and a sauce combination and this food mixture of the bakery body completely all around is a wrap.
Unlu mamul gövdesinin olusturdugu kapali kilif, bulusa uygun unlu mainulün sorunsuz bir sekilde tasinmasina ve bu sirada unlu mainul gövdesinin iç tarafinda bulunan gida maddeleri bilesiminin disariya kaçmasinin 'Önlenmesine olanak verir. Böylece çepeçevre kilif, ayni zamanda, unlu mainulün bu is için bilhassa uygun olan makine tertibatlariyla endüstriyel olarak imal edilmesine de olanak verir, zira imalat sonunda unlu mamul sorunsuz bir sekilde ambalajlanabilir ve gönderilebilir. Endüstriyel hazir imalat, bulusa uygun unlu mamullerin üretiminde, istikrarli olarak yüksek kalitesini koruyan, test edilmis ve onaylanmis bilesenlerin kullanilmasina da olanak verir. Closed cover formed by the body of the bakery product, bakery product in accordance with the invention Allows the mainul to be moved smoothly and meanwhile the famous mainul of the composition of foodstuffs in the interior of the body Allows 'Prevention' of escaping. Thus, the all-around sheath At the same time, the flour machine is especially suitable for this job. It also allows it to be manufactured industrially with its At the end of the production, the bakery product can be packaged without any problems and can be sent. Industrial ready-made production of bakery products according to the invention in its production, it has been tested and It also allows the use of approved components.
Imalat maliyetleri dikkate alindiginda, unlu mamulün makineyle imalati, hamur rulolarinin bugüne degin geleneksel yollarla ayri satis noktalarinda tek tek doldurulinasindan dogal olarak daha avantajli olup, burada ilaveten, gereken hijyen standartlarinin karsilanmasi bakimindan da makineyle imalatin ayri satis noktalarinda hazirlamaya kiyasla muazzam avantajlara sahip oldugu göz önünde bulundurulmalidir, zira bu nokta genel olarak gida hijyeni testlerinde sürekli dogrulanmistir. Considering the manufacturing costs, the bakery product production, dough rolls are sold separately in traditional ways until today. It is naturally more advantageous than filling the points one by one. where, in addition, the required hygiene standards are met. In terms of machine manufacturing, it is necessary to prepare it at separate sales points. Considering that it has enormous advantages over should be kept, as this point is commonly used in food hygiene tests. constantly validated.
Istem 1”de tarif edilen unlu mamule iliskin teknik ögretiyi tainamlayici olarak, istein l”e bagli alt istemlerde tarif edilmis olan karakteristiklerden bulus konusunun ilave 'özel yapilari ortaya çikmaktadir. The technical instruction for the bakery product described in claim 1 as a supplement, the sub-claims of claim 1 Additional 'special structures' of the subject of the invention emerge from the characteristics. is coming out.
Unlu mamul gövdesinin içindeki boslugun daha kolay dolumu için, bunun, unlu mamulün hazir durumunda birbirine sikica baglanan bir üst kabuk ve bir alt kabul içerecek sekilde yapilandirilinasinin özellikle avantajli oldugu ortaya çikmistir. For easier filling of the cavity inside the bakery body, it is a piece of cake that is tightly connected to each other in the ready state of the bakery product. Configuring it to include a parent shell and a sub-accept turned out to be particularly advantageous.
Unlu mamul gövdesinin tarif edilen iki parçali yapisina alternatif olarak, özellikle unlu mainul gövdesinin uzunlamasina yapilandirildigi durumda, bunun bir uç bölgesinde bir dolum agzinin temin edilmesi ve unlu mamulün hazir oldugu durumda bu dolum agzinin bir kapakla kapatilmasi ve unlu mamul gövdesinin geri kalan bölümüne sikica bagli olmasi da avantajli olabilir. Alternative to the described two-piece structure of the bakery body specifically, where the mainul body of flour is configured lengthwise In this case, providing a filling nozzle in an end region thereof and in case the bakery product is ready, this filling nozzle should be covered with a lid. closure and tightly to the rest of the bakery body. may also be advantageous.
Unlu inamul gövdesinin uzunlamasina yapisi, özellikle ateste izgara edilmis döner eti, salata malzemeleri ve sos koinbinasyonunun karisiminiii onu çevreleyen unlu mamul gövdesiyle olan oransal iliskisi dikkate alindiginda avantajlidir, çünkü unlu mamul gövdesinin gida maddeleri karisimina göre hacim oraninin % 40 ilâ % 60 orani araliginda olmasi beklenir. The longitudinal structure of the floury inamul body, especially in the fire grill Combination of doner meat, salad ingredients and sauce proportion of the mixture to the surrounding bakery body It is advantageous when considering the relationship of the bakery product body. 40% to 60% of the volume fraction based on the foodstuff mixture is expected to be in the range.
Burada gida maddeleri karisiniinin lezzet özellikleri özellikle avantajli bir sekilde açiga çikarken, ayni zamanda burada tarif edilen hacim oraninda unlu mamulün kilifi bu unlu inamulün sorunsuz bir sekilde tasinmasi için yeterli bir stabiliteyi temin eder. Here the flavor properties of the foodstuff mixture are particularly advantageous. somewhat revealed, while at the same time the volume described here The cover of the bakery product is made of this bakery product without any problems. It provides sufficient stability for transport.
Tarif edilen hacim oranini optimal ölçüde hayata geçirebilinek için, uiilu mamul gövdesinin dis uzunlugunun 170 ilâ 180 mm araliginda, unlu mamul gövdesinin dis genisliginin 60 ilâ 80 mm araliginda ve unlu inamul gövdesinin dis yüksekliginin 30 ilâ 50 mm araliginda olmasinin bulus amacina özellikle uygun olacagi görülmüstür. Sonuç olarak bu durumda, unlu mamul gövdesinde avantajli bir sekilde 3 ilâ 6 mm araliginda bir duvar kalinligi elde edilir ve bu duvar kalinligi, uiilu mamul gövdesindeki lezzet bilesenlerinin gida maddesi içerigine göre yersiz bir sekilde ön plana çikmasina mahal vermeden, unlu mainul gövdesinin iç boslugunda bulunan gida maddesi bilesenleri için yeterli ölçüde bir stabiliteyi güvenceye alir. In order to realize the described volume ratio optimally, In the range of 170 to 180 mm of the outer length of the finished product body, in the range of 60 to 80 mm of the tooth width of the bakery body and Between 30 and 50 mm of the outer height of the floury inamul body It has been seen that it would be particularly suitable for the purpose of the invention. Conclusion In this case, advantageously 3 to 3 in the bakery body A wall thickness of 6 mm is obtained and this wall thickness is The flavor components in the finished product body are dependent on the foodstuff content. without allowing it to come to the fore unduly according to the food ingredients located in the inner cavity of the mainul body ensures a sufficient degree of stability for
Sekil tanimlari Asagida bulusa uygun bir unlu mamulün bir yapi örnegi tarifnameye eklenen iki çizim üzerinden daha ayrintili olarak açiklanmaktadir. Bu çizimlerde gösterilenler sunlardir: Sekil 1 Unlu inamulün uzunlamasina yönünün enine dogrultuda alinmis bir kesit ve Sekil 2 Iki parçali unlu inainul gövdesine sahip bir unlu mamulün üst parçanin alindigi durumda üstten görünüsü. Çizimlerden anlasildigi üzere bulusa uygun unlu mamul, bugday unundan veya tam bugday unu kisimlarindan hazirlanan ve bir hamur bilesimi hazirlamaya uygun baska uygun içerik malzemeleri içeren, çepeçevre kapali bir unlu mamul gövdesinden (l) meydana gelir. Bu uiilu mamul gövdesi (l) enine kesit olarak tercihen oval bir tasarima sahip olup, uzunlamasina yönde boyu eninden daha uzun yapilandirilmistir ve serbest uçlarinda (2 ve 3) yuvarlanmistir. Shape definitions Below is a construction example of a bakery product according to the invention. It is explained in more detail on the two attached drawings. This Shown in the drawings are: Figure 1 In the transverse direction of the longitudinal direction of the flour a cut and Figure 2 A bakery product with a two-piece flour inainul body. Top view of the upper part when taken. As can be seen from the drawings, the bakery product according to the invention, wheat a dough prepared from flour or portions of whole wheat flour and containing other suitable ingredients suitable for preparing the composition, It consists of a closed bakery product body (l). This The finished product body (1) preferably has an oval design in cross-section. has a longer length in the longitudinal direction than the width are structured and rounded at their free ends (2 and 3).
Yine sekillerden anlasildigi üzere, asagi yukari baget ekmegi formuna sahip olan unlu mamul gövdesi, duvar kalinligi itibariyle gida maddeleri karisimini (4) saracak sekilde üniform tasarlanmistir ve bu durumda duvar kalinligi avantajli bir sekilde 3 ila 6 mm araliginda Yine çizimlerden ilaveten anlasildigi gibi, gida maddeleri karisimi ateste izgara edilmis döner etinden, salata iiialzemelerinden ve bir sos kombinasyonundan olusmaktadir. Böyle bir karisim, gida endüstrisinin baska alanlarindan da pekâlâ yeterli ölçüde bilinmektedir. Bu noktada bulusun kendine has özelligi, tarif edilen bu gida maddeleri karisiminin, simdiye degin sadece tatli unlu mainullerde bilinen sekilde, tarif edilen unlu mamul gövdesi formunda tamamen kapali bir kilifla sarilmasindan ileri gelir. Bu sekilde unlu mainul sorunsuz bir sekilde tasinabilir. Again, as can be seen from the figures, it is more or less in the form of baguette bread. The bakery product body, which has It is designed uniformly to surround the mixture of substances (4) and this In this case the wall thickness is advantageously in the range of 3 to 6 mm. Again, as can be further understood from the drawings, the mixture of foodstuffs It consists of doner meat grilled on fire, salad ingredients and a sauce. consists of a combination. Such a mix, food adequately from other areas of the industry as well. known. At this point, the peculiarity of the invention is that this described food mixture, until now only sweet flour as is known in mainuls, in the form of the bakery body described it comes from being wrapped in a completely closed sheath. This is the flour mainul can be migrated without problems.
Bulusun bir diger muazzam avantaji, sorunsuz tasima olanagi sayesinde bulusa uygun unlu inamulün endüstriyel olarak kullanima hazir imal edilebilmesidir. Bu sekilde, imalat hijyenine, içerik malzemelerinin kalitesine ve üretim hizina dair özel üretim standartlari, bugüne kadar satis noktasinda geleneksel döner ekmekleri içinde tek tek yerinde hazirlama uygulamasina kiyasla çok daha iyi bir sekilde güvenceye alinabilir. Another enormous advantage of the invention is the possibility of trouble-free transport. industrial use of the inventive flour bakery thanks to ready to be manufactured. In this way, production hygiene, content Special production on the quality of materials and production speed standards, traditional doner breads at the point of sale until today in a much better way compared to the individual onsite preparation practice. can be secured in this way.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE202016102032.8U DE202016102032U1 (en) | 2016-04-18 | 2016-04-18 | bakery Products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR201705658U true TR201705658U (en) | 2017-10-23 |
Family
ID=56577048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2017/05658U TR201705658U (en) | 2016-04-18 | 2017-04-17 | Baked product. |
Country Status (6)
| Country | Link |
|---|---|
| DE (1) | DE202016102032U1 (en) |
| DK (1) | DK201700045U3 (en) |
| ES (1) | ES1183659Y (en) |
| FR (1) | FR3050097A3 (en) |
| PL (1) | PL126264U1 (en) |
| TR (1) | TR201705658U (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202017104103U1 (en) * | 2017-07-10 | 2018-10-12 | Waffelfabrik Meyer Zu Venne Gmbh & Co. Kg | Consumable hollow vessel, in particular ice container |
| DE202020102778U1 (en) | 2020-05-15 | 2020-05-25 | Mustafa Demirkürek | Edible food serving |
-
2016
- 2016-04-18 DE DE202016102032.8U patent/DE202016102032U1/en active Active
-
2017
- 2017-04-12 ES ES201730454U patent/ES1183659Y/en not_active Expired - Fee Related
- 2017-04-17 TR TR2017/05658U patent/TR201705658U/en unknown
- 2017-04-18 PL PL126264U patent/PL126264U1/en unknown
- 2017-04-18 DK DKBA201700045U patent/DK201700045U3/en not_active IP Right Cessation
- 2017-04-18 FR FR1753351A patent/FR3050097A3/fr active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| DK201700045U3 (en) | 2017-07-28 |
| ES1183659U (en) | 2017-05-24 |
| ES1183659Y (en) | 2017-08-14 |
| PL126264U1 (en) | 2017-10-23 |
| DE202016102032U1 (en) | 2016-07-15 |
| FR3050097A3 (en) | 2017-10-20 |
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