WO2019054897A1 - Semi-finished food product - Google Patents
Semi-finished food product Download PDFInfo
- Publication number
- WO2019054897A1 WO2019054897A1 PCT/RU2018/000410 RU2018000410W WO2019054897A1 WO 2019054897 A1 WO2019054897 A1 WO 2019054897A1 RU 2018000410 W RU2018000410 W RU 2018000410W WO 2019054897 A1 WO2019054897 A1 WO 2019054897A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- semi
- food product
- finished
- finished food
- product
- Prior art date
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Classifications
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to food industry, can be used for individual nutrition or public catering at production of fast food products out of semi-finished food products including frozen semi-finished food products for the production of which raw animal-based or plant-based materials or their mixtures are used. More exactly the present invention relates to a semi-finished food product. According to the present invention disclosed is a semi-finished food product produced of raw animal-based or plant-based material or their mixture formed as a tube, the internal diameter d of which is larger than three thicknesses h of the wall of the tube, i.e. d > 3h. The frying of such semi-finished food product requires less time and heating energy consumption, which in the outcome leads to saving of electric energy or other heating sources, for example, cooking gas.
Description
Semi-finished food product
Description
The present invention refers to food industry, it can be used in the field of individual nutrition or for public catering services at production of fast food products from semi-finished food, including frozen semi-finished food, for manufacturing of which raw animal - based or vegetable-based materials or their mixes are used. More exactly the present invention refers to semi-finished food product.
Known is semi-finished food product, utility model patent RU 106502 U1 , intended to be kept in frozen form and being cutlet formed forcemeat, on the peripheral part of which there is a bead, the internal part of which limits the working cavity having the internal volume not less than 5% of the forcemeat volume. This semi-finished product has a via opening in its central part, at this the following condition is fulfilled 1 mm < d≤ D, where D is the largest size of the projection of the semi-finished product on the surface adjacent to the base of the semi-finished product, or, if it is difficult to be determined, then it is the largest size of the transverse section of the semi-finished product, or, if it is difficult to be determined, then it is simply the largest transverse size of the semi-finished product, and d - is the smallest size of the transverse section of the opening, or if it is difficult to be determined, then it is simply the smallest size of the opening.
The disadvantage of the semi-finished food product disclosed in frames of RU 106502 U1 is its complex form that is unprofitable in case of mass production.
Known is also semi-finished food product, utility model patent RU 106827 U1, intended to be kept in frozen form and then fried for final cooking treatment, and being cutlet formed forcemeat. This semi-finished product has outside its peripheral part at least one opening into which circumference with diameter d can be inscribed, at this the ratio is fulfilled d < 3h, where h is a minimal distance between the internal and external side surfaces of the semi-finished product, while diameter D of the circumference that can run along the external side surface of the semi-finished product, ranges from 40 mm to 160 mm, and the length of the semi-finished product t ranges from 5 mm to 40 mm, at this the semi-finished product includes two front and at least two side surfaces, where one of the last mentioned is an external surface and at least one is an internal surface.
The semi-finished food product according to RU 106502 U1 is constructively similar with the semi-finished food product claimed in frames of the present patent application. Incurring from this, the Applicant considers the semi-finished food product disclosed in frames of RU 106502 U1 as the closest analogue - a prototype.
The disadvantage of the semi-finished food product according to RU 106502 U1 is that its frying, i.e. bringing the semi-finished food product to the ready-to-eat condition, requires an unjustifiably large quantity of heat, besides the time of frying is very long, and the outcome of the above stated is that in mass production the frying of the semi-finished food product according to RU 106502 U1 requires high electric energy consumption or high consumption of other energy sources, i.e. of cooking gas. This disadvantage is especially revealed in mass production of food products out of semi-finished products manufactured according to RU 106502 U1.
In the basis of the present invention lies the aim to make a semi-finished food product for the production of which raw animal-based or plant-based materials or their mixes are used, and which construction in combination with the size ratio could allow to fry it as quickly as possible and at minimum consumption of electric or other type of energy, i.e. of cooking gas.
This aim is achieved in the semi-finished food product, made of raw animal- based or plant-based materials or their mixes that is formed as a tube the internal diameter d of which is larger than three thicknesses h of a wall of the tube, i.e. d > 3h.
The practice of cooking food products out of semi-finished products revealed that the duration of frying of the semi-finished food product depends mostly on the size of the semi-finished food product surface area being under heat treatment and on its minimal thickness. The more the heat treated surface size of the semifinished product is, and the thinner the semi-finished product is, then the quicker the semi-finished product is fried, and less heating energy is spend. If the semi-finished product is tube-formed then the duration of frying will basically depend on the thickness of the wall of the tube, at this the thinner this wall is, the quicker the frying will be performed, in other words - reduction of the thickness of the wall of the semifinished product brings to reduction of the consumption of heating energy spend on
the frying of the semi-finished product. In mass production the semi-finished product is made of food material of strictly set weight and volume. Maximum overall dimensions of the semi-finished product should also be constant and not exceeding the set amount. In a tube-formed semi-finished product the maximum overall dimension is the external diameter of the wall of the tube, it is exactly this size that should be constant. The reduction of thickness of the wall of the tube - formed semi-finished product with its maximum lineal size and volume being preserved brings to enlargement of its length in longitudinal direction, and as a result, to enlargement of the surface area of the semi-finished product being under heat treatment during the frying. In other words according to the present invention the claimed semi-finished food product is shaped as a short tube with a thin wall. The reduction of the thickness of the wall of the semi-finished product and the enlargement of its surface area being under heat treatment brings to a quicker frying of the semi-finished product at a lower heating energy consumption. This brings to the reduction of the consumption of electric energy or other types of energy, i.e. cooking gas.
In support of the above stated below are provided mathematical calculation formulas of
- dependence S(h) of the surface area S of the tube-formed semi-finished food product from the thickness h of the wall of the semi-finished food product at constant volume V and external diameter D of the semi-finished food product
S(0) = 2TT(D - 0)0 + ^
- dependence t(h) of the length t of the wall of the tube-formed semi-finished food product from the thickness h of the wall of the semi-finished food product at constant volume V and external diameter D of the semi-finished food product tr =
1 J (Tr(D-ft)ft)
as well as
- dependence of ratio a(h) of the internal diameter d of the tube-formed semifinished food product to the thickness h of its wall, from the thickness h of the wall of
the semi-finished food product at constant volume V and external diameter D of the semi-finished food product
a(B0 = ^
If the volume V of the semi-finished food product amounts to 25,0 sm3, and external diameter D of the semi-finished food product amounts to 6,0 sm, the following amounts will be obtained
- the thickness h of the wall of the semi-finished food product,
- the ratio a of the internal diameter d of the semi-finished food product to the thickness h of its wall,
- the surface area S of the semi-finished food product,
- the length t of the wall of the semi-finished food product, shown in below given Table Ns 1 Table N° 1
The data given in Table 1 evidently demonstrate that with volume V and external diameter D of the semi-finished food product being kept constant, enlargement of thickness h of the semi-finished food product wall leads to
- enlargement of ratio a of internal diameter d of the semi-finished food product to thickness h of its wall,
- enlargement of surface area S of the semi-finished food product that is exposed to heating energy treatment,
- enlargement of the length t of the food product wall; that reduce the energy consumption and the time of frying of the semi-finished food product implemented according to the present invention.
For the semi-finished food product implemented according to RU 106502 U1 with volume V being 25,0 sm3 and internal diameter D being 6,0 sm, the above mentioned mathematical formulas will show the following amounts provided in below given Table 2.
Table 2
Comparison of Tables 1 and 2 evidently demonstrates that frying of semifinished food product implemented according to RU 106502 U1 will be performed with more energy and time consumption, since compared with the semi-finished food product according to the present invention its surface area S=77,85 sm2 being heat treated is smaller, and thickness h=1 ,2 sm of its wall is larger.
Correspondingly according to the claimed invention with volume V of the semi-finished food product being 40,0 sm3 and external diameter D of the semifinished food product being 6,0 sm the following amounts of h, a, S and t given in Table 3 will be obtained.
Table 3
V, sm3 D, sm h, sm a=d/h S, sm2 t, sm
40,00 6,0 1 4 111 ,42 2,55
40,00 6,0 0,75 6 131 ,4 3,23
For the semi-finished food product implemented according to RU 106502 U1 with volume V being 40,0 sm3 and internal diameter D being 6,0 sm, the above mentioned mathematical formulas will show the following amounts provided in below given Table 4.
Table 4
Comparison of Tables 3 and 4 evidently demonstrates that frying of the semifinished food product implemented according to RU 106502 U1 will be performed with more energy and time consumption, since compared with the semi-finished food product according to the present invention its surface area S=102,86sm2 being heat treated is smaller, and thickness h=1 ,2 sm of its wall is larger.
Correspondingly according to the claimed invention with volume V of the semi-finished food product being 50,0 sm3 and external diameter D of the semifinished food product being 8,0 sm the following amounts of h, a, S and t given in Table 5 will be obtained.
Table 5
V, sm3 D, sm h, sm a = d/h S, sm2 t, sm
50,00 8,0 1 ,4 3,71 129,48 1 ,72
50,00 8,0 1 ,2 4,67 134,6 1 ,95
50,00 8,0 1 ,0 6,0 144,0 2,27
50,00 8,0 0,9 6,89 151 ,26 2,5
50,00 8,0 0,8 8,0 161 ,2 2,76
For the semi-finished food product implemented according to RU 106502 U1 with volume V being 40,0 sm3 and external diameter D being 8,0 sm, the above mentioned mathematical formulas will show the following amounts provided in below given Table 6.
Table 6
Comparison of Tables 5 and 6 evidently demonstrates that frying of the semifinished food product implemented according to RU 106502 U1 will be performed with more energy and time consumption, since compared with the semi-finished product according to the present invention its surface area S=126,84sm2 being heat treated is smaller, and thickness h=1 ,6 sm of its wall is larger.
Thus the above provided data prove that frying of the semi-finished product according to the present invention compared with the semi-finished product disclosed in RU 106502 U1 requires less time and energy consumption that in the outcome leads to saving of electric energy or other heating sources, for example, cooking gas.
Claims
1. A semi-finished food product produced from raw animal-based or plant-based material or their mixture formed as a tube with an internal diameter (d) which is more than three thicknesses (h) of a wall of the tube, i.e. d > 3h.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2017131932 | 2017-09-13 | ||
| RU2017131932 | 2017-09-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2019054897A1 true WO2019054897A1 (en) | 2019-03-21 |
Family
ID=65723053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/RU2018/000410 WO2019054897A1 (en) | 2017-09-13 | 2018-06-21 | Semi-finished food product |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2019054897A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2254000C2 (en) * | 1999-06-16 | 2005-06-20 | Нептун С.А. | Fish-based food product comprising pasty material and fibrous material (versions), method and apparatus for producing the same |
| RU106502U1 (en) * | 2011-01-14 | 2011-07-20 | ООО "Транс-колор" | SEMI-FINISHED FOOD (OPTIONS) |
| RU106827U1 (en) * | 2010-12-30 | 2011-07-27 | ООО "Сибдел ПП" | SEMI-FINISHED FOOD |
| KR20170089793A (en) * | 2017-07-12 | 2017-08-04 | 농업회사법인 주식회사 금돈 | Pork Cutlet Using Unpolished Rice and Lotus Root and the Method of Manufacturing Thereof |
-
2018
- 2018-06-21 WO PCT/RU2018/000410 patent/WO2019054897A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2254000C2 (en) * | 1999-06-16 | 2005-06-20 | Нептун С.А. | Fish-based food product comprising pasty material and fibrous material (versions), method and apparatus for producing the same |
| RU106827U1 (en) * | 2010-12-30 | 2011-07-27 | ООО "Сибдел ПП" | SEMI-FINISHED FOOD |
| RU106502U1 (en) * | 2011-01-14 | 2011-07-20 | ООО "Транс-колор" | SEMI-FINISHED FOOD (OPTIONS) |
| KR20170089793A (en) * | 2017-07-12 | 2017-08-04 | 농업회사법인 주식회사 금돈 | Pork Cutlet Using Unpolished Rice and Lotus Root and the Method of Manufacturing Thereof |
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