WO1997036505A1 - Produit de consommation en deux parties - Google Patents

Produit de consommation en deux parties Download PDF

Info

Publication number
WO1997036505A1
WO1997036505A1 PCT/EP1997/001601 EP9701601W WO9736505A1 WO 1997036505 A1 WO1997036505 A1 WO 1997036505A1 EP 9701601 W EP9701601 W EP 9701601W WO 9736505 A1 WO9736505 A1 WO 9736505A1
Authority
WO
WIPO (PCT)
Prior art keywords
receiving part
filling
frozen
product according
parts
Prior art date
Application number
PCT/EP1997/001601
Other languages
German (de)
English (en)
Inventor
Henning Buschmann
Stephan Schulz
Original Assignee
Sypa Gmbh Systeme-Patentverwertung
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE29611167U external-priority patent/DE29611167U1/de
Application filed by Sypa Gmbh Systeme-Patentverwertung filed Critical Sypa Gmbh Systeme-Patentverwertung
Priority to AU22929/97A priority Critical patent/AU2292997A/en
Priority to EP97915460A priority patent/EP0906035A1/fr
Publication of WO1997036505A1 publication Critical patent/WO1997036505A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the present invention relates to an at least two-part consumable product which consists of an essentially fully cooked receiving part and an essentially fully cooked filling part.
  • the receiving part encloses a cavity in which the filling part is received.
  • a food container can also be used to make handling and preparation easier.
  • the prefabricated consumables produced today in food technology are manufactured by using one or more different starting products.
  • the finished product is usually either airtight for preservation or stored as frozen goods.
  • the products are cooked, fried or baked, depending on their content, possibly with added ingredients or ingredients (sauces, icing sugar etc.) that are available in every household and then served.
  • ingredients or ingredients possibly with added ingredients or ingredients (sauces, icing sugar etc.) that are available in every household and then served.
  • ZA 8103984-A describes the production of a foodstuff which consists of a flexible, edible or non-edible casing which contains a cooked product based on cereals, vegetables, meat, poultry or fish.
  • this product can be heated in the casing and then, depending on the nature of the casing, consumed with or without it.
  • the casing improves the shelf life of the contents on the one hand and facilitates the preparation of the finished meal on the other. Neither is it indicated here that the casing and the contents are deep-frozen or otherwise preserved separately from one another, nor that the casings used for the intake of the food vary in taste in any way or could be used to improve the taste.
  • the fast food according to the invention consists of a pre-cooked or baked base material which - although not preferred - can be shaped into a cylinder which has a filling channel for receiving a round core of different contents.
  • the cylinder can - also not preferred - for easier handling, in particular in the hot state, can be accommodated in a waffle known per se.
  • an elongated, open top e.g. boat-like form of the base material, or for the purpose of simplification and cheaper, a coating of the cylinder or boat with a solid breading or layer of dough.
  • the filling (the core) can consist of meat, fish, poultry, vegetables, fruit, cheese, sauces, desserts, ice cream or the like. All parts of the fast food are prefabricated, combined with each other, and delivered as a ready meal that can be consumed without further preparation.
  • the present invention is now also a combination product in which a plurality of individual products can be combined to form a finished product (which is variable in this way).
  • the advantages are obvious: a hygienically perfect product with little or no repackaging waste, a high degree of variability in the basic product and a multitude of flavors.
  • the receiving parts are designed in different shapes or figures, pre- or ready-cooked, pre-fried or ready-fried, pre-fried or ready-to-eat products based on meat, for example, Fish, rice, pasta, potato mass, hash browns, vegetables, corn, algae, soybeans, cereal or dessert products.
  • the initial mass of the receiving parts is pressed in the form of an open cylinder, half cylinder, boat, oval, cuboid, triangle, rectangle, egg or hemisphere shape or in the form of a figure.
  • the receiving part has an upwardly open filling trough or a filling channel into or into which the filling part can be inserted.
  • a particularly simple to manufacture and advantageous in its handling form results if the receiving part has the shape of a half cylinder closed on both end faces, the opening of which lies in a plane parallel to the axis, or of a boat (boat).
  • the size, shape and diameter of the receiving part or parts can vary; for example, double molds, children's portions or the like can be produced.
  • a wide variety of filling parts can be inserted into the receiving part, which, depending on the basic shape of the receiving part, are introduced into the filling trough or into the filling channel and in turn are adapted to the shape of the receiving part.
  • the filling parts consist of pre-cooked and prefabricated consumption products based on sauces, meat, fish, poultry, cheese, etc., which may be bound or not bound in a jelly-like manner, or else dessert products and ice cream. These filling parts are shaped into a round or other packaging, preferably deep-frozen, or packed and preserved in liquid or jelly-like form. The shape of the filling part is adapted to the respective shape of the cavity provided in the receiving part.
  • a food waffle or a food container made from waffle or batter, from corn, cereals, vegetable starch or on cardboard can be used to facilitate handling when preparing, serving and eating the receiving part provided with an inserted filling part potato base or the like and is adapted to the respective shape of the receiving part.
  • edible dough or waffle containers can be added either tasteless or with different spices. In this case, for example, chilH, pepper, paprika and curry, as well as sweet waffles and types of dough can be used.
  • the invention also relates to a method and a mold for producing the consumable product and is explained in more detail below by way of example.
  • Example 1 production of the receiving parts:
  • a binder mixture is made for the receiving parts from the light sauce KQ CPC 3422 (trade name of Com Products Corp., sauce base made from flour, fat, protein, milk sugar and salt), milk and spices.
  • raw grated potatoes in three times the amount of water
  • rice or ribbon pasta in five times the amount of water
  • the resulting receiving part is first deep-frozen, then coated - preferably only on the outside - twice in succession with whole egg and breadcrumbs and finally deep-fried in 160 ° C hot fat. After cooling, it is again deep frozen - or otherwise preserved - and packaged.
  • Example 2 (Production of a "Bavarian Sauce” as Filling Part): First, water and milk are slightly warmed in a 1: 2 ratio, 3% dark sauce base KQ CPC 3423 (trade name of Com Products Corp.) is stirred in and heated to 95 ° C. with stirring . In addition, bacon and onions are roasted, mixed with pork hachee and mixed with the sauce together with herbs and mushroom pieces. The mixture is heated again to 85 ° C. for 3 to 5 minutes and poured into the desired one Filling part shape. After freezing, the filling part is removed from the mold and packaged.
  • KQ CPC 3423 trade name of Com Products Corp.
  • Example 3 (Production of an "Italian Sauce” as Filling Part): Beef Hachee is fried in fat, poured with water and mixed with tomato paste, heated to 90 ° C. Finely chopped herbs and small vegetables are added and everything is boiled again at 90 ° C. for 3 to 5 minutes. Then you pour into the desired filling part shape. After freezing, the filling part is removed from the mold and packaged.
  • Fig. L shows an embodiment of the invention in the form of a cylinder with filling channel and filling part
  • FIG. 2 shows a lower molded part for the production of a receiving part according to the invention in a perspective view.
  • FIG. 3 shows a shape for the production of a receiving part according to the invention in cross section (a) and longitudinal section (b), and a shape (c) for the production of a filling part according to the invention in longitudinal section;
  • FIG. 5 shows a receiving part according to the invention with an integrated outer skin, in cross section.
  • 1 shows a first — not preferred — exemplary embodiment of a consumable product according to the invention.
  • the individual parts ie a food container 1, for example in the form of a waffle, a receiving part 2 with a filling channel 4, each in longitudinal and cross section, and a filling part 3 in a longitudinal section are shown. If variants of different consistency are produced from at least one individual part, these can be combined as desired with the other parts of the consumable product. If, for example, a deep-frozen filling part is combined with a frozen part, if required, the consumable can be brought to eating temperature in about 50-100 seconds in a microwave oven or in a pan or oven.
  • a shape of the product according to the invention is preferred for handling when it is consumed.
  • the mixture intended for the production of the receiving part 2; 2 ' is filled into a lower mold part 5; 5' of semicircular (or circular segment-shaped, FIG. 4) cross-section, pressed with the aid of a cover 6; 6 'and then deep-frozen or gelled .
  • the mixture intended for its production which can usually be done without pressing, is poured into a mold 7, which may be open, the cavity of which corresponds to the shape of the desired filling part 3, and is also deep-frozen or gelled.
  • the filling part 3 can of course also be pressed into the lower mold part 7 by means of a cover (not shown), which may give shape.
  • FIG. 5 shows a receiving part 2 according to the invention with an integrated outer skin 8 made of breading or dough.
  • the finished consumable product according to the invention can also be treated in a preservative manner and stored in an airtight manner, for example in the manner of a diet dish packaged as a long-term preserve.
  • a jelly-like binding of the filling part 3 is of course important for this purpose in particular.
  • the receiving part 2, 2 'can also consist of relatively fried meat hachee - similar to a minced loaf - and be filled with a mushroom, vegetable or similar sauce as the filling part.
  • both the intake and the filling part can be formulated as a dessert or dessert, e.g. with fruit jelly, vanilla or chocolate sauce, poppy seed, quark or nut mass or the like. in the filling part.
  • the parts can also optionally be produced by extrusion and flash freezing.
  • the casing or outer layer which is integrated with the receiving part and which facilitates handling can in this case be made by coextrusion, or in the case of compression molding by inserting appropriate sheets of dough into the lower part of the mold or by spraying or brushing the inside with a suitable coating before filling with the a mixture intended for the production of the receiving part are formed.

Abstract

Ce produit de consommation comprend une partie creuse (2) cuite sensiblement à point avec une paroi d'au moins 5, de préférence 10 à 15 mm d'épaisseur qui renferme une cavité (4) de dimensions telles qu'elle peut recevoir une partie de remplissage (3) cuite sensiblement à point. Ce produit est notamment emballé sous vide et/ou surgelé afin de le conserver. Au moins la surface extérieure de la partie creuse (2) peut être enduite d'une couche comestible de renforcement (8), notamment d'une panure ou d'une pâte. Les deux parties peuvent être constituées de morceaux pressés de pomme de terre, de riz et/ou de pâtes, le cas échéant mélangés à un liant, ou de morceaux de viande, de poisson, de champignons et/ou de légumes. La partie de remplissage (3) est par exemple une sauce, le cas échéant liée de façon à former une gelée, ou sucrée pour former un dessert.
PCT/EP1997/001601 1996-03-29 1997-03-29 Produit de consommation en deux parties WO1997036505A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU22929/97A AU2292997A (en) 1996-03-29 1997-03-29 Food product in two parts
EP97915460A EP0906035A1 (fr) 1996-03-29 1997-03-29 Produit de consommation en deux parties

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE29611167.8 1996-03-29
DE29611167U DE29611167U1 (de) 1996-03-29 1996-03-29 Fertigbratling mit Befüllkanal zur Aufnahme eines Rundlings in einer Verzehrwaffel
DE9602087 1996-11-01
DEPCT/DE96/02087 1996-11-01

Publications (1)

Publication Number Publication Date
WO1997036505A1 true WO1997036505A1 (fr) 1997-10-09

Family

ID=25962862

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/001601 WO1997036505A1 (fr) 1996-03-29 1997-03-29 Produit de consommation en deux parties

Country Status (3)

Country Link
EP (1) EP0906035A1 (fr)
AU (1) AU2292997A (fr)
WO (1) WO1997036505A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0951845A1 (fr) * 1998-04-24 1999-10-27 Berry-Good Produit alimentaire et procédé de fabrication d'un tel produit
US6399125B1 (en) 1997-10-15 2002-06-04 Smtm Group, Llc. Method for pressure baking including a filling encapsulant
EP1219185A2 (fr) * 2000-12-27 2002-07-03 Gerardus Leonardus Mathieu Teeuwen Récipient comestible à base de riz ou pomme de terre
WO2003007720A1 (fr) * 2001-07-17 2003-01-30 Smtm Group Llc Encapsulant comestible et procede y relatif
EP1559329A3 (fr) * 2004-01-23 2006-04-12 Unilever Plc Produits de riz remplis et produits de pomme de terre remplis et procédé de fabrication
DE202008012103U1 (de) * 2008-09-12 2010-02-11 Karwendel-Werke Huber Gmbh & Co. Kg Brot, Snack und deren Verpackung
DE102016013118A1 (de) * 2016-10-31 2018-05-03 Michael Brückner Verfahren und Vorrichtung zur Herstellung von essbaren Formlingen

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1495626A (fr) * 1966-08-12 1967-09-22 Conditionnements pour préparations culinaires
DE2544905A1 (de) * 1975-10-07 1977-04-21 Boc Ltd Nahrungsmittel und verfahren zu seiner herstellung
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
FR2497067A1 (fr) * 1980-12-30 1982-07-02 Paris Gds Moulins Procede de preparation d'un produit alimentaire formant sandwich, dispositif pour la mise en oeuvre de ce procede, et produit ainsi obtenu
EP0152218A2 (fr) * 1984-02-03 1985-08-21 Witch Chips Ltd. Procédé de préparation d'une pomme de terre farcie et produit ainsi obtenu
FR2596958A1 (fr) * 1986-04-15 1987-10-16 Flodor Sa Procede de fabrication de demi-coques de pommes de terre farcies et demi-coques ainsi obtenues
DE3704192A1 (de) * 1987-02-11 1988-08-25 Otto Nockemann Gefuellte gebaecktasche
GB2208784A (en) * 1988-01-14 1989-04-19 Yasuaki Itoi Rice food container
WO1992015199A1 (fr) * 1991-02-28 1992-09-17 Otto Nockemann Patisseries creuses largement ouvertes sur une face, a parois minces, et elastiques
DE4117093A1 (de) * 1991-02-28 1992-11-26 Nockemann Otto Verfahren und zugehoerige einrichtungen zur rationellen befuellung von gebaecktaschen und hohlgebaecke
DE9308730U1 (fr) * 1993-06-11 1993-08-12 Ciccolella, Guerino, 71292 Friolzheim, De
EP0648431A1 (fr) * 1993-09-20 1995-04-19 Michel Oliver Préparation culinaire comprenant au moins deux sous-ensembles: une partie principale et une portion de sauce enrosée

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1495626A (fr) * 1966-08-12 1967-09-22 Conditionnements pour préparations culinaires
DE2544905A1 (de) * 1975-10-07 1977-04-21 Boc Ltd Nahrungsmittel und verfahren zu seiner herstellung
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
FR2497067A1 (fr) * 1980-12-30 1982-07-02 Paris Gds Moulins Procede de preparation d'un produit alimentaire formant sandwich, dispositif pour la mise en oeuvre de ce procede, et produit ainsi obtenu
EP0152218A2 (fr) * 1984-02-03 1985-08-21 Witch Chips Ltd. Procédé de préparation d'une pomme de terre farcie et produit ainsi obtenu
FR2596958A1 (fr) * 1986-04-15 1987-10-16 Flodor Sa Procede de fabrication de demi-coques de pommes de terre farcies et demi-coques ainsi obtenues
DE3704192A1 (de) * 1987-02-11 1988-08-25 Otto Nockemann Gefuellte gebaecktasche
GB2208784A (en) * 1988-01-14 1989-04-19 Yasuaki Itoi Rice food container
WO1992015199A1 (fr) * 1991-02-28 1992-09-17 Otto Nockemann Patisseries creuses largement ouvertes sur une face, a parois minces, et elastiques
DE4117093A1 (de) * 1991-02-28 1992-11-26 Nockemann Otto Verfahren und zugehoerige einrichtungen zur rationellen befuellung von gebaecktaschen und hohlgebaecke
DE9308730U1 (fr) * 1993-06-11 1993-08-12 Ciccolella, Guerino, 71292 Friolzheim, De
EP0648431A1 (fr) * 1993-09-20 1995-04-19 Michel Oliver Préparation culinaire comprenant au moins deux sous-ensembles: une partie principale et une portion de sauce enrosée

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6399125B1 (en) 1997-10-15 2002-06-04 Smtm Group, Llc. Method for pressure baking including a filling encapsulant
US6623778B2 (en) 1997-10-15 2003-09-23 Smtm Group Llc Method for pressure baking including a filling encapsulant system
EP0951845A1 (fr) * 1998-04-24 1999-10-27 Berry-Good Produit alimentaire et procédé de fabrication d'un tel produit
FR2777753A1 (fr) * 1998-04-24 1999-10-29 Francis Chene Produit alimentaire et procede de fabrication d'un tel produit
EP1219185A2 (fr) * 2000-12-27 2002-07-03 Gerardus Leonardus Mathieu Teeuwen Récipient comestible à base de riz ou pomme de terre
EP1219185A3 (fr) * 2000-12-27 2003-05-28 Gerardus Leonardus Mathieu Teeuwen Récipient comestible à base de riz ou pomme de terre
WO2003007720A1 (fr) * 2001-07-17 2003-01-30 Smtm Group Llc Encapsulant comestible et procede y relatif
EP1559329A3 (fr) * 2004-01-23 2006-04-12 Unilever Plc Produits de riz remplis et produits de pomme de terre remplis et procédé de fabrication
DE202008012103U1 (de) * 2008-09-12 2010-02-11 Karwendel-Werke Huber Gmbh & Co. Kg Brot, Snack und deren Verpackung
DE102016013118A1 (de) * 2016-10-31 2018-05-03 Michael Brückner Verfahren und Vorrichtung zur Herstellung von essbaren Formlingen

Also Published As

Publication number Publication date
AU2292997A (en) 1997-10-22
EP0906035A1 (fr) 1999-04-07

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