TR2022018832A2 - CLOSED FILLING SANDWICH - Google Patents
CLOSED FILLING SANDWICHInfo
- Publication number
- TR2022018832A2 TR2022018832A2 TR2022/018832 TR2022018832A2 TR 2022018832 A2 TR2022018832 A2 TR 2022018832A2 TR 2022/018832 TR2022/018832 TR 2022/018832 TR 2022018832 A2 TR2022018832 A2 TR 2022018832A2
- Authority
- TR
- Turkey
- Prior art keywords
- sandwich
- sweet
- salty
- sandwiches
- closed
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 abstract description 24
- 239000000463 material Substances 0.000 abstract description 20
- 235000008429 bread Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000011890 sandwich Nutrition 0.000 description 38
- 238000004519 manufacturing process Methods 0.000 description 9
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 244000166550 Strophanthus gratus Species 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021491 salty snack Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000011270 sweet biscuits Nutrition 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Abstract
Buluş, hazır gıda sektöründe mevcut üretilen klasik formdaki baget veya iki ekmek dilimi arasına yerleştirilen iç dolgu malzemeleri farklılık gösterebilen sandviçlerden farklı olarak, içi tatlı /tuzlu tatlarda dolgu malzemeleri ile doldurularak dört tarafı da kapalı formda üretilen sandviç ürünü ile ilgilidir.The invention is related to the sandwich product produced in a closed form on all four sides, filled with filling materials in sweet / salty flavors, unlike the classic baguette produced in the ready-made food industry or sandwiches placed between two slices of bread, the filling materials of which may vary.
Description
TARIFNAME KAPALI DOLGULU SANDVIÇ TEKNIK ALAN Bulus, hazir gida sektöründe mevcut üretilen klasik formdaki baget veya iki ekmek dilimi arasina yerlestirilen iç dolgu malzemeleri farklilik gösterebilen sandviçlerden farkli olarak, içi tatli /tuzlu tatlarda dolgu malzemeleri ile doldurularak dört tarafi da kapali formda üretilen sandviç ürünü ile ilgilidir. Bulus özellikle, arzu edilen tatli/tuzlu tatlarda iç dolgu malzemelerinin kullanilarak çesitliligi artirilmis sekilde dört tarafi da kapali formda üretilen sandviç ürünü ile ÖNCEKI TEKNIK Günümüzde hazir gidalarin tüketimi büyük bir artis göstermektedir. Gelisen teknoloji, kentlesme, kadinin is hayatina katilimi, bireylerin besin seçimi ve yemek yeme aliskanliklarini büyük ölçüde etkilemektedir. Ev disi ugraslari artan aile bireyleri, beslenmeye daha az zaman ayirmakta, gereksinimlerini genellikle ayaküstü veya atistirmalik besinlerle gidermektedir. Son yillarda dünyada bisküvi, kek, gofret, sandviç vb. üretimi ve çesitliligi hizla artmistir. Çesitlilik, kolay ve uzun süre muhafaza edilebilirlik ve kolay erisilebilirlik bu ürünlerin herkes tarafindan kabul görmesini ve tüketilmesini saglamaktadir Sandviç çesitleri günün her saatinde tüketilebilen atistirmaliklarin basinda gelir. Özellikle içerik açisindan çesitlilik barindirmalari, yogun is temposunda kisilerin en iyi besin alternatifi olarak tercih edilmelerini saglamistir. Dolayisiyla üretimlerde sabah kahvaltisi ya da gece yemegi olarak, market zincirlerinde ise sandviç stantlarindaki gibi soguk sandviç satisi olan cafe, kantin ve benzeri her alanda essiz lezzet içeren sandviçlere ulasmakta kolaylik saglamaktadir. Ancak halihazirda piyasada yer alan sandviçlerin tümü, iki ekmek diliminin arasina tercih edilen dolgu malzemelerinin konularak ekmeklerin arasinin açik olarak dolgu malzemesinin görülebildigi sekilde hazirlanmaktadir. Ton balikli, hindi fümeli, sosisli, sucuklu, kasarli gibi sandviç çesitleri uzun bir liste seklinde siralanabilir. Bu listede yer alan çesitli klasik sandviçlerin hiçbiri, dört kenari kapali formda bir sandviç çesidi degildir. Halihazirda piyasada yer alan sandviç ürünlerdeki tuzlu tatlara ek olarak tatli iç dolgu malzemeli bir sandviç alternatifi olmayisi, tuzlu ile birlikte tatli lezzetlere de yönelimi olan her yas grubunu sandviç disindaki ürünlere yöneltmektedir. Sonuç olarak; artan hazir gida tüketimine karsin tüketici tarafindan tatli ve tuzlu atistirmalik ögün arayisi artmistir. Piyasada sandviç formda tuzlu alternatifler bulunurken, tüketime hazir tatli sandviç bulunmamaktadir. Bulusumuz ile elde edilen tatli/tuzlu kapali dolgulu sandviç ile sektördeki bu arayisa çözüm saglanmistir. Tatli atistirmalik olarak sektörde çikolata, kek, kraker gibi seçenekler bulunmaktadir, bulusumuz ile üretilen kapali formda tatli/tuzlu sandviç ile yogurt mayali eksi hamurlu beyaz ve çavdar unlu ekmek çesitleri içerisine balli kremali meyveli, cheesecake- limonlu, karamelli kremali, çikolatali orman meyveli ve labne gibi tatli/tuzlu dolgu çesitleri kullanilarak +4C muhafaza ile bu seçeneklere farkli alternatif olusturulmustur. Bulusun diger bir özelligi; tatli /tuzlu olarak her iki dolgu malzemesine de sahip sandviçin hem soguk , hem de sicak tüketilebilmesi ve de ekmek kizartma makinesinde, isitmadan - kizartmaya kadar farkli derecelerde tutularak, çok lezzetli disi çitir , içi akiskan ve sicak olarak da tüketilebilir olmasidir. Bulus konusu ürün, sadece tatli bisküvi yerine degil, geleneksel sicak tost yerine de tüketilebilecek saglikli ve pratik bir sandviçtir. Bulusun diger klasik sandviçlerden farkli yönü ise; sekil olarak tamamen kapali formda olmasi elde edilmesini saglayan bir üretim yönteminin uygulanmasidir. BULUSUN AMACI Bulus, hazir gida sektöründe mevcut üretilen sandviçlerden farkli olarak, pasta ve pasta muadili olan diger unlu mamuller içerisinde kullanilan tatli/tuzlu dolgu girdilerinin gelistirilen ekmek içerisinde kullanilmasi ile tatli/tuzlu kapali formda üretilen sandviç ile ilgilidir. Bulusun amaci; halihazirda tatli/tuzlu lezzetler olarak üretilen sandviçler yerine, yogurt mayali eksi hamurlu beyaz ve çavdar unlu ekmek çesitleri içerisine balli kremali meyveli, cheesecake-limonlu, karamelli kremali, çikolatali orman meyveli ve labne gibi dolgu kullanilarak üretilen tatli/tuzlu kapali dolgulu sandviçlerin piyasaya sunulmasidir. Halihazirda piyasada yer alan klasik sandviç seklinin yerine, içerisinde iç dolgu malzemesi olan kapali sekilde üretilen bir özellige sahiptir. Bulustaki tatli/tuzlu iç dolgu malzemelerinin kullanilmasi ve her tarafi kapali formda üretilmesi kendi kategorisinde muadilleri içerisinde bir ilk olma özelligini tasimaktadir. Bulusun bir amaci da, iç dolgusu tatli ve kapali görünümde üretilen bir sandviç çesidi ile tüketiciye saglikli ve tatli türünü tercih edenlere yönelik atistirmalik bir ürün arzinin saglanmis olmasidir. Bulusumuzun bir diger amaci, tatli /tuzlu olarak her iki dolgu malzemesine de sahip sandviçin hem soguk , hem de sicak tüketilebilmesi ve de ekmek kizartma makinesinde, isitmadan - kizartmaya kadar farkli derecelerde tutularak, çok lezzetli disi çitir , içi akiskan ve sicak olarak da tüketilebilir olmasidir. Söz konusu bulus, mevcut dört kenari kapali ve içi tatli/tuzlu malzeme girdileri ile dolu olan saglik, lezzet ve kolay tüketim açisindan talep edilen bir ürün haline gelecektir. Sandviç üretim sektörüne saglikli ve de farkli bir lezzet kazandirilmis olunacaktir. BULUSUN DETAYLI AÇIKLAMASI Bulus, hazir gida sektöründe mevcut üretilen klasik formdaki baget veya iki ekmek dilimi arasina yerlestirilen iç dolgu malzemeleri farklilik gösterebilen sandviçlerden farkli olarak, içi tatli /tuzlu tatlarda iç dolgu malzemeleri ile doldurularak dört tarafi da kapali formda üretilen sandviç ile ilgilidir. Bulus konusu içi tatli /tuzlu tatlarda iç dolgu malzemeleri ile doldurularak kapali formda elde edilen sandviçin üretim asamasi iki adimdan olusmaktadir. Bulus konusu sandviçin üretim yönteminde; ilk adim olarak yogurt mayali eksi hamurlu beyaz ve çavdar unundan ekmek çesitlerinin üretilmesidir. Bu ekmeklerin elde edilme asamasindan sonrasinda üretim asamasinda ikinci adima geçilerek, üretilen ekmekler kapali sandviç makinasindan otomatik olarak verilerek 2 dilim ekmek arasina depozitör ile tatli/tuzlu iç dolgu harçlari konulmaktadir. Iç dolgu malzemelerinin içinde süt, seker, yumurta, bal, köpük krema, nisasta, vanilya, limon püresi, kakao ezmesi, karamel, labne, orman meyveleri kullanilmaktadir. Iç dolgu malzemelerinin konulmasindan sonra ekmeklerin dört kenarindan baski yapilarak kenarlari kapatilmaktadir ve kapali kare formda sandviç elde edilmektedir. Bulusun en önemli özelligi kapama islemi yapilirken herhangi bir isil uygulama yapilmadan direkt makinenin çenesi yardimiyla press yapilarak ekmegin dört tarafinin yapistirilmasidir. Elde edilen kapali formda sandviçler modifiye atmosferde flowpack kapatilarak raf ömrü süresince +4C,de muhafaza edilebilmektedir. TRDESCRIPTION CLOSED FILLED SANDWICH TECHNICAL FIELD The invention relates to sandwich products that are filled with filling materials in sweet/salty flavors and produced in a closed form on all four sides, unlike the classic form of baguette or sandwiches placed between two slices of bread that are currently produced in the ready-made food sector, which may have different filling materials. The invention is particularly related to sandwich products that are produced in a closed form on all four sides, with increased variety by using filling materials in desired sweet/salty flavors. PREVIOUS TECHNOLOGY Today, the consumption of ready-made foods is increasing significantly. Developing technology, urbanization, women's participation in business life greatly affect individuals' food choices and eating habits. Family members, whose activities outside the home increase, spend less time on nutrition and generally meet their needs with fast food or snack foods. In recent years, the production and variety of biscuits, cakes, wafers, sandwiches, etc. have increased rapidly in the world. Variety, easy and long-term preservation and easy accessibility ensure that these products are accepted and consumed by everyone. Sandwich varieties are at the forefront of snacks that can be consumed at any time of the day. Especially their variety in terms of content has made them the best nutritional alternative for people with a busy work tempo. Therefore, in production, it is easy to reach sandwiches with unique flavors in cafes, canteens and similar areas where cold sandwiches are sold, such as sandwich stands in market chains. However, all sandwiches currently on the market are prepared by placing the preferred filling materials between two slices of bread and making the filling material visible between the breads. Sandwich varieties such as tuna, smoked turkey, sausage, sucuk, kashar can be listed as a long list. None of the various classic sandwiches in this list are sandwich varieties with four sides closed. The fact that there is no sandwich alternative with sweet filling material in addition to the salty flavors in the sandwich products currently on the market directs every age group that is inclined to sweet flavors along with salty to products other than sandwiches. As a result; despite the increasing consumption of ready-made food, the search for sweet and salty snacks by the consumer has increased. While there are salty alternatives in sandwich form on the market, there are no ready-to-eat sweet sandwiches. The sweet/salty closed-filled sandwich obtained with our invention has provided a solution to this search in the sector. There are options such as chocolate, cake, crackers in the sector as sweet snacks, with our invention, sweet/salty sandwiches in closed form and yogurt leavened sour dough white and rye flour bread varieties are used with sweet/salty filling varieties such as honey cream fruit, cheesecake-lemon, caramel cream, chocolate forest fruit and labneh and different alternatives are created to these options with +4C storage. Another feature of the invention is that the sandwich with both filling materials as sweet/salty can be consumed both cold and hot and can be consumed as very delicious, crispy on the outside, fluid on the inside and hot by keeping it in the toaster at different degrees from heating to toasting. The product in question is a healthy and practical sandwich that can be consumed not only instead of sweet biscuits but also instead of traditional hot toast. The difference of the invention from other classic sandwiches is the application of a production method that provides a completely closed form. PURPOSE OF THE INVENTION The invention is related to the sweet/salty closed sandwich produced by using the sweet/salty filling materials used in pastry and other bakery products equivalent to pastry in the developed bread, unlike the sandwiches currently produced in the ready-made food sector. The purpose of the invention is to introduce sweet/salty closed filled sandwiches produced by using fillings such as honey cream fruit, cheesecake-lemon, caramel cream, chocolate forest fruit and labneh in yogurt leavened sour dough white and rye flour bread varieties instead of the sandwiches currently produced as sweet/salty flavors. Instead of the classic sandwich shape currently on the market, it has a feature that is produced in a closed form with inner filling material inside. The use of sweet/salty filling materials in the invention and its production in a closed form on all sides is a first in its category among its equivalents. Another purpose of the invention is to provide a snack product for the consumer who prefers healthy and sweet types with a sandwich type produced with a sweet and closed filling. Another purpose of our invention is that the sandwich with both filling materials as sweet/salty can be consumed both cold and hot and can be consumed as very delicious crispy outside, fluid inside and hot by keeping it in different degrees from heating to frying in the toaster. The invention in question will become a product demanded in terms of health, taste and easy consumption with its existing four-sided closed and filled with sweet/salty material inputs. A healthy and different taste will be provided to the sandwich production sector. DETAILED DESCRIPTION OF THE INVENTION The invention is related to the sandwich produced in the ready food sector, which is filled with filling materials in sweet/salty flavors and produced in a closed form on all four sides, unlike the classic form of baguette or sandwiches placed between two slices of bread, which can have different filling materials. The production phase of the sandwich obtained in a closed form by filling with filling materials in sweet/salty flavors, which is the subject of the invention, consists of two steps. In the production method of the sandwich subject to the invention; the first step is to produce bread varieties from white and rye flour with sour dough and yogurt yeast. After the production phase of these breads, the second step is taken in the production phase, the produced breads are automatically given from the closed sandwich machine and sweet/salty filling materials are placed between 2 slices of bread with a depositor. Milk, sugar, egg, honey, foam cream, starch, vanilla, lemon puree, cocoa paste, caramel, labneh, forest fruits are used in the filling materials. After the filling materials are placed, the edges of the bread are closed by pressing from four edges and a closed square sandwich is obtained. The most important feature of the invention is that the four sides of the bread are glued by pressing directly with the help of the machine's jaw without any heat application during the closing process. The closed sandwiches obtained can be stored at +4C for the duration of their shelf life by closing the flowpack in a modified atmosphere. TR
Publications (1)
Publication Number | Publication Date |
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TR2022018832A2 true TR2022018832A2 (en) | 2024-06-21 |
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