WO1998048634A2 - Produit alimentaire a base de pate - Google Patents

Produit alimentaire a base de pate Download PDF

Info

Publication number
WO1998048634A2
WO1998048634A2 PCT/EP1998/002442 EP9802442W WO9848634A2 WO 1998048634 A2 WO1998048634 A2 WO 1998048634A2 EP 9802442 W EP9802442 W EP 9802442W WO 9848634 A2 WO9848634 A2 WO 9848634A2
Authority
WO
WIPO (PCT)
Prior art keywords
pasta
food
dough
smoke
smoking
Prior art date
Application number
PCT/EP1998/002442
Other languages
German (de)
English (en)
Other versions
WO1998048634A3 (fr
Inventor
Horst Zwicker
Elli Mayer
Original Assignee
Horst Zwicker
Elli Mayer
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 DE29707538U external-priority patent/DE29707538U1/de
Priority claimed from DE29710820U external-priority patent/DE29710820U1/de
Application filed by Horst Zwicker, Elli Mayer filed Critical Horst Zwicker
Priority to AU74319/98A priority Critical patent/AU7431998A/en
Publication of WO1998048634A2 publication Critical patent/WO1998048634A2/fr
Publication of WO1998048634A3 publication Critical patent/WO1998048634A3/fr

Links

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
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta

Definitions

  • the present application relates to a dough-containing food in the form of a pasta or in the form of a bakery product or a pasta which has a topping or a filling of ingredients based on cheese, vegetables and / or meat.
  • the invention thus relates on the one hand to a foodstuff which consists to a large extent of a dough component and is prepared for consumption by baking, but possibly also by baking in fat or cooking in hot water.
  • the present invention further relates to a typical pasta in the form of a fresh pasta or a typical dry pasta of any known shape or of any pasta used for pasta, which is modified in taste and in durability by a special treatment during its production.
  • Such foods contain topping or filling essentially non-sweet ingredients based on cheese, vegetables and / or meat, in particular tomatoes, cheese and other ingredients such as mushrooms, ham, sausage, fish or crab meat, olives, various vegetables and of course also spices or flavoring food products.
  • Sweet ingredients can also be used in small quantities, for example raisins, prunes or sweet fruit such as pineapples.
  • the foods of the type mentioned also include filled dumplings or casings in various forms and for various forms of final preparation, for example the donut-like buttons or filled pies, also in the form known as pierogi in Eastern Europe.
  • Such dumplings can be baked out in the manner of normal baked goods in a known oven, including a steam oven, but it is also within the scope of the invention to provide such dumplings for cooking by baking them in hot fat.
  • Pasta is generally a semi-finished dough-based product that is made ready for consumption by being cooked by placing it in hot water.
  • Pasta originating from Italian cuisine is particularly well known, so that the Italian term "pasta" has become a synonym for pasta in numerous languages.
  • the best known forms of pasta are dry pasta in the form of a pasta. They are formed by cutting thin sheets of dough or by extruding a suitable pasta dough under pressure through a molding die. Subsequent drying of the fresh pasta formed from the fresh dough then produces dry pasta or noodles. These are relatively hard, brittle dough products that are reconstituted by being placed in boiling water and brought into a ready-to-eat form. Dry pasta with particularly good reconstitution and cooking properties are the traditional Italian pasta based on durum wheat; however, there are numerous modifications that differ primarily in the raw materials used to prepare the dough.
  • flour pasta In addition to the pasta based on durum wheat semolina or semolina, flour pasta, gray flour pasta, egg pasta, whole grain pasta or starch pasta are all to be mentioned, all of which can be classified as noodles. Particularly well known forms of such pasta are ribbon pasta, macaroni, spaghetti, mussels and small pasta, as used as soup inlays.
  • a special group of traditional pasta is made up of pasta with filling, which is known for example as ravioli or tortellini and which contains fillings containing meat, cheese and / or spices in various shapes. Maultaschen can also be mentioned here. Filled pasta of the type mentioned are also sold to a limited extent as dry pasta, but in particular also as fresh pasta or canned fresh pasta in airtight packaging for consumption within a relatively short period of use.
  • Pasta which is primarily produced and sold as fresh pasta, also includes dumplings of the dumpling type, Italian gnocchi, which are known in various forms on the basis of flour, potatoes or also corn flour.
  • the pasta also includes those based on rice or starch, as are typical of Asian cuisine, e.g. the gluten-free Chinese noodle, starch noodle and rice noodle.
  • Typical pasta generally serve as a neutral side dish and generally do not have a distinctive flavor.
  • Pasta variations such as vegetable pasta with the addition of, for example, spinach, tomatoes or beetroot differ in color rather from normal pasta based on cereal flour, while the taste can still be classified as neutral. With filled pasta, the filling is always the flavor carrier. Attempts to vary the range of existing pasta not only in terms of shape and appearance, but in terms of taste are therefore rather rare.
  • the present invention thus relates on the one hand to "a foodstuff in the form of a bakery product which has a covering or comprises a filling of ingredients based on cheese, vegetables and / or meat, this foodstuff being characterized in that at least its dough component has been subjected to the action of smoking smoke at one of the stages of its manufacture or the manufacture of the finished foodstuff.
  • the present invention thus also relates to novel pasta which differ from previously known pasta in that they have been subjected to the action of smoking smoke at at least one of the stages in their production.
  • the pasta is exposed to the action of a smoke at the stage of dough preparation or in particular before, during or after the shaping of the finished fresh dough by methods of traditional pasta production or possibly also in connection with the subsequent drying of the pasta to produce a dry pasta.
  • the smoking can also take place before or after the filling or application of the topping to the dough component of a corresponding food. It is also within the scope of the invention to expose the smoke smoke during the final baking step of the dough component of a foodstuff with filling and / or used as pastry To perform topping.
  • the smoking smoke in any of the above cases may be any known smoking smoke approved for food smoking. Numerous variants of smoke and methods of producing it are known. In addition, reference is made to the relevant specialist literature, e.g. the literature citations cited in patent DE 195 44 916.
  • Smoking can thus be any known smoking method as was known in the prior art for fatty and / or protein-containing foods, for example smoking with cold, warm or hot smoke, so-called steam smoking or also smoking using those known as liquid smoke Products.
  • Pastry to be used in food e.g. in the form of a pizza base, with smoking smoke in the form of cold smoke is to be regarded as the preferred method in any case.
  • the present invention expressly does not relate to foods in which only all or part of the ingredients are used in a smoked manner, for example in the form of smoked ham, smoked sausage and the like, but in which otherwise an un-smoked conventional dough is used.
  • the procedure can be such that the traditionally produced fresh pasta is passed through a smokehouse in which it is exposed to smoked smoke for a relatively short time under empirically determined boundary conditions (smoking time, intensity of the smoking smoke), and that it is subsequently dried in the customary manner.
  • a suitable smoking smoke wherein in particular a very dry smoke should be used, as is obtained, for example, by the known friction smoking method.
  • the pasta can also be a fresh pasta, which is either sold directly to end users over the counter, as is customary in Italy, for example, or it can be a fresh pasta, which is in a chilled form in airtight packaging is sold as a fresh dish or a kind of "convenience food".
  • the pasta can also be any of the known dry pasta.
  • pasta of the Gnocchi type and pasta with fillings such as ravioli or Tortellini, which is more of a whole food character, falls within the scope of the present invention, in any case, it is the dough component used in smoked form.
  • the other ingredients for the fillings can be chosen arbitrarily and are not part of the present invention.
  • the food components used for the exit path do not differ significantly from the prior art. It has only been shown that an advantageous synergism is obtained if one uses at least some of the common salt used for dough preparation in the form of smoked salt, which is commercially available for butchery purposes. Surprisingly, it has been shown that the use of only smoked salt in the preparation of the dough, i.e. without the step of smoking with smoke according to the invention, has virtually no detectable influence on the taste of the food prepared from the dough.
  • dishes of the type Allgäu bacon noodles can be prepared, in which the bacon can be omitted, and which nevertheless have a taste that is expected for bacon noodles.
  • Excellent-tasting dishes are also obtained with other ingredients or sauces, such as olive oil and mint.
  • the pasta according to the invention is also outstandingly suitable for being used as a noodle component in new types of ready meals. They can also be combined with traditional pasta to create novel dishes. For example, in dishes such as lasagna, only parts of the pasta layers can be produced from the pasta according to the invention, or laminate-like pasta can be created which contain layers with smoked taste in addition to other fillings or ingredients.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Noodles (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention porte sur un produit alimentaire se présentant sous forme de pâte, ou bien de produit pâtissier ou de pâte garnie ou fourrée au fromage, aux légumes et/ou à la viande, ladite pâte - ou lesdits composants de pâte - du produit alimentaire garni ou fourré étant exposée, lors d'une étape de sa fabrication ou de la fabrication du produit alimentaire fini, à la fumée d'un fumoir, notamment d'un fumoir dégageant une fumée froide.
PCT/EP1998/002442 1997-04-25 1998-04-24 Produit alimentaire a base de pate WO1998048634A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU74319/98A AU7431998A (en) 1997-04-25 1998-04-24 Dough-containing foodstuff

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE29707538U DE29707538U1 (de) 1997-04-25 1997-04-25 Nahrungsmittel
DE29707538.1 1997-04-25
DE29710820U DE29710820U1 (de) 1997-06-20 1997-06-20 Teigware
DE29710820.4 1997-06-20

Publications (2)

Publication Number Publication Date
WO1998048634A2 true WO1998048634A2 (fr) 1998-11-05
WO1998048634A3 WO1998048634A3 (fr) 1999-02-04

Family

ID=26060268

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1998/002442 WO1998048634A2 (fr) 1997-04-25 1998-04-24 Produit alimentaire a base de pate

Country Status (2)

Country Link
AU (1) AU7431998A (fr)
WO (1) WO1998048634A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005034638A1 (fr) * 2003-10-14 2005-04-21 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Procede de production de produits de patisserie de type croissants contenant une farce de charcuterie et de fromage a la creme, avec incorporation d'huile d'olive dans la pate
ITGE20080067A1 (it) * 2008-08-01 2010-02-02 S I Ges S R L Pasta farcita e relativo procedimento di realizzazione.
CN105104998A (zh) * 2015-08-19 2015-12-02 安徽成祥面粉有限责任公司 一种烤肉风味挂面及其制作方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD57331A (fr) *
FR2631783A1 (fr) * 1988-05-31 1989-12-01 Michel Loiselet Installation de cuisson, notamment de pain

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DD57331A (fr) *
FR2631783A1 (fr) * 1988-05-31 1989-12-01 Michel Loiselet Installation de cuisson, notamment de pain

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005034638A1 (fr) * 2003-10-14 2005-04-21 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Procede de production de produits de patisserie de type croissants contenant une farce de charcuterie et de fromage a la creme, avec incorporation d'huile d'olive dans la pate
ITGE20080067A1 (it) * 2008-08-01 2010-02-02 S I Ges S R L Pasta farcita e relativo procedimento di realizzazione.
CN105104998A (zh) * 2015-08-19 2015-12-02 安徽成祥面粉有限责任公司 一种烤肉风味挂面及其制作方法

Also Published As

Publication number Publication date
WO1998048634A3 (fr) 1999-02-04
AU7431998A (en) 1998-11-24

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