DE4305462C2 - Pastries - Google Patents
PastriesInfo
- Publication number
- DE4305462C2 DE4305462C2 DE4305462A DE4305462A DE4305462C2 DE 4305462 C2 DE4305462 C2 DE 4305462C2 DE 4305462 A DE4305462 A DE 4305462A DE 4305462 A DE4305462 A DE 4305462A DE 4305462 C2 DE4305462 C2 DE 4305462C2
- Authority
- DE
- Germany
- Prior art keywords
- dough
- base
- grated
- ingredients
- potatoes
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
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
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Die Erfindung betrifft ein Verfahren zur Herstellung eines flachen Teiggebäcks aus einem vorgeformten Kartoffelteigbo den und belegt mit Zutaten in Art einer Pizza.The invention relates to a method for producing a flat pastries from a preformed potato batter and topped with pizza-style ingredients.
Aufgrund ihres hohen ernährungsphysiologischen Wertes sind Kartoffeln ein wichtiges Nahrungsmittel. Sie enthalten neben dem für die Ernährung verwertbaren Hauptbestandteil Stärke hochwertige Proteine, Mineralstoffe und Vitamine, insbeson dere Vitamin C. Trotz ihrer Bedeutung als hochwertiges Nah rungsmittel ging der Pro-Kopf-Verbrauch der Kartoffeln in den letzten Jahren erheblich zurück. Es wurde deshalb versucht, einen Ausgleich durch die Verarbeitung von Kartoffeln zu Kartoffelerzeugnissen, wie Pommes frites, tiefgefrorenen Pro dukten, Kartoffelchips und Kartoffelsticks, Knabbererzeug nissen, Trockenprodukten zur Herstellung von Klößen, Püree u. a. zu schaffen.Because of their high nutritional value Potatoes are an important food. They contain alongside the main component of starch that can be used for nutrition high quality proteins, minerals and vitamins, in particular Another vitamin C. Despite its importance as a high-quality Nah the per capita consumption of potatoes went into the in recent years. It was therefore tried compensation through the processing of potatoes Potato products, such as French fries, frozen pro products, potato chips and potato sticks, snack food nits, dry products for making dumplings, puree u. a. to accomplish.
Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren zur Herstellung eines weiteren Nahrungsmittelproduktes auf der Basis von Kartoffeln zu schaffen, um entsprechend dem ernäh rungsphysiologischen Wert der Kartoffel ihren Pro-Kopf-Ver brauch weiter anzuheben. Die erfindungsgemäße Lösung zeichnet sich durch ein Herstellungsverfahren mit den kennzeichnenden Merkmalen des Anspruchs 1 aus. Danach werden zunächst rohe, geschälte Kartoffeln blanchiert, gerieben und mit Zutaten zu einem Teig zusammengemischt. Die Teigmischung wird sodann zu einem flachen Teigboden ausgerollt und bei 185°-190°C zwei bis drei Minuten fritiert. Der fritierte Teigboden wird einseitig nachgebraten und anschließend mit Zutaten belegt. Der fertig belegte Teigboden wird sodann zum Garen einer Oberhitze ausgesetzt und danach entweder zum Ser vieren nacherhitzt oder zur Lagerung bei etwa -30°C schock gefroren.The invention has for its object a method for Production of another food product on the To create a base of potatoes in accordance with the diet The physiological value of the potato per capita ver need to raise further. The solution according to the invention draws through a manufacturing process with the distinctive Features of claim 1. After that, raw, peeled, grated and grated potatoes mixed with ingredients to a dough. The batter mix is then rolled out to a flat base and at Deep fried at 185 ° -190 ° C for two to three minutes. The fried one The dough base is fried on one side and then with Ingredients topped. The finished dough base then becomes Exposed to top heat and then either to Ser fours reheated or shock for storage at about -30 ° C frozen.
Zur Bildung des Teiges werden die geriebenen Kartoffeln vor zugsweise mit Zwiebeln, Gewürzen und Verdickungsmitteln zu sammengemischt. Die geriebenen Kartoffelstreifen weisen vor zugsweise einen Querschnitt von etwa 4 mm² auf. Als Verdickungs mittel werden vorzugsweise Guarkernmehl, Xanthan oder Johannisbrotkernmehl entweder jeweils allein oder ge meinsam mit wählbaren Anteilen verwendet.Grated potatoes are used to form the dough preferably with onions, spices and thickeners mixed together. The grated potato strips show preferably a cross section of about 4 mm². As a thickening guar gum, xanthan gum are preferred or locust bean gum either alone or ge used together with selectable proportions.
Der erfindungsgemäß hergestellte Teigboden eignet sich insbe
sondere aus geschmacklichen Gründen vorzüglich zum Belegen
mit folgenden Zutaten:
Pizzasoße, Zucchini, Tomaten, Paprika, Mais, Zwiebeln,
Tomatensoße, Pilzen, Käse, Fleischerzeugnissen, Fischer
zeugnissen, Muscheln, Garnelen.The dough base produced according to the invention is particularly suitable for taste reasons, particularly for topping with the following ingredients:
Pizza sauce, zucchini, tomatoes, peppers, corn, onions, tomato sauce, mushrooms, cheese, meat products, fishery products, mussels, shrimps.
Sie sind sowohl einzeln als auch unter Beachtung ihrer Ge schmacksrichtungen kombiniert miteinander verwendbar. Andere Gemüsezutaten sind möglich.They are both individual and taking their ge into account flavors can be used in combination. Other Vegetable ingredients are possible.
Das erfindungsgemäß beschaffene Teiggebäck bildet ein pizza ähnliches Gericht, das sich durch einen kräftigen Geschmack auszeichnet und mit den genannten Zutaten geschmacklich außer ordentlich gut harmoniert. Es ist einer üblichen Pizza, de ren Basis ein Hefeteigboden aus Weizenmehl bildet, ernäh rungsphysiologisch überlegen.The dough made according to the invention forms a pizza similar dish, characterized by a strong taste distinguished and with the ingredients mentioned taste except neatly harmonized. It is a common pizza, de forms a yeast base from wheat flour superior in physiology.
Durch die geschmacklich außerordentlich gut aufeinander ab stimmbaren Anteile von Kartoffelteigboden und Zutaten zum Belegen wird eine sehr gute Möglichkeit geschaffen, den Pro- Kopf-Verbrauch von Kartoffeln anzuheben. Dabei wird der all gemeine Verbrauchertrend zum Kauf von Veredlungsprodukten be rücksichtigt.The taste is extremely good tunable proportions of potato batter and ingredients for Evidence creates a very good opportunity to Increase head consumption of potatoes. The all general consumer trend for the purchase of finishing products be considered.
Claims (6)
- a) rohe, geschälte Kartoffeln blanchiert und gerieben werden,
- b) die geriebenen Kartoffeln mit Zutaten zu einem Teig zusam mengemischt werden,
- c) die Teigmischung zu einem flachen Teigboden ausgeformt und bei 185°C-195°C zwei bis drei Minuten fritiert wird,
- d) der fritierte Teigboden einseitig nachgebraten und an schließend mit den Zutaten belegt wird,
- e) der fertig belegte Teigboden zum Garen einer Oberhitze aus gesetzt und anschließend entweder zum Servieren nacherhitzt oder zur Lagerung bei etwa -30°C schockgefroren wird.
- a) raw, peeled potatoes are blanched and grated,
- b) the grated potatoes are mixed together with ingredients to form a dough,
- c) the dough mixture is formed into a flat base and deep fried at 185 ° C-195 ° C for two to three minutes,
- d) the deep-fried dough base is roasted on one side and then the ingredients are topped,
- e) the ready-to-use dough base is set to cook an upper heat and then either reheated for serving or snap-frozen for storage at about -30 ° C.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE9303745U DE9303745U1 (en) | 1993-02-23 | 1993-02-23 | Dough pastries |
DE4305462A DE4305462C2 (en) | 1993-02-23 | 1993-02-23 | Pastries |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4305462A DE4305462C2 (en) | 1993-02-23 | 1993-02-23 | Pastries |
Publications (2)
Publication Number | Publication Date |
---|---|
DE4305462A1 DE4305462A1 (en) | 1994-12-15 |
DE4305462C2 true DE4305462C2 (en) | 1996-10-31 |
Family
ID=6481082
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE4305462A Expired - Lifetime DE4305462C2 (en) | 1993-02-23 | 1993-02-23 | Pastries |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE4305462C2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2794943B1 (en) * | 1999-06-17 | 2002-04-19 | Dominique Moins | FILLED POTATO GALETTE. |
ES2337975B1 (en) * | 2008-09-22 | 2011-02-11 | M. Del Carmen Barrull Sistac | PROCEDURE FOR THE ELABORATION OF A FOOD PRODUCT. |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3602062A1 (en) * | 1986-01-24 | 1987-08-13 | Gastronomische Betriebe Karl S | Production of a potato pancake having a coating |
-
1993
- 1993-02-23 DE DE4305462A patent/DE4305462C2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
DE4305462A1 (en) | 1994-12-15 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
OP8 | Request for examination as to paragraph 44 patent law | ||
D2 | Grant after examination | ||
8363 | Opposition against the patent | ||
8330 | Complete disclaimer |