GB2182540A - Pastry - Google Patents
Pastry Download PDFInfo
- Publication number
- GB2182540A GB2182540A GB08626654A GB8626654A GB2182540A GB 2182540 A GB2182540 A GB 2182540A GB 08626654 A GB08626654 A GB 08626654A GB 8626654 A GB8626654 A GB 8626654A GB 2182540 A GB2182540 A GB 2182540A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pastry
- product
- weight
- water
- flour
- 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.)
- Granted
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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
A pastry comprising a pre-cooked particulate farinaceous product and water, also containing flour. In Examples, the pre-cooked farinaceous product is cracked wheat or rice.
Description
SPECIFICATION
Food product
The present invention relates to food products and
in particulartothe provision of a pastry blend of a
particulate wheat or rice product and water. Tradition
al recipesforsuch pastry blends provide a pastry
comprising a wheat or rice productwhich is cooked
and usually bound with an egg, which is difficultto
handle on a commercial scale, in particularthe pastry
may lack coherence or beto sticky to allow moulding
by commercial production methods.
The present invention provides a pastry comprising a pre-cooked particulate farinaceous product, water and flour. By adding theflour it has been found that the pastry has improved coherence and reduced tackiness, allowing for handling on a commercial scale.
The pastry has also been found to have improved appearance and lower adherence to moulds. The improved coherence means that the product will not break up during cooking, particularly deep frying.
Thefarinaceous product may be rice or a pearled and kibbled wheat of cracked wheat.
Preferably the ratio by weight offlourto the combined weight offarinaceous product and water is from about 1 :3to 1:5 and very preferably about 1:3.5.
Preferably the pastry comprises from 69 to 85%, more preferably about 73% to 80% by weight of farinaceous product and water.
The ratio offarinaceous product to water may be abouti :1.3to 1:1.4.
Preferablythe pastry comprises from about 10% to about 35% by weight of flour, more preferably from about 15% to about 30% byweightofflour, and more preferablyfrom 18% to 25% by weight offlour.
The pastry will preferably incorporate salt, preferably in an amount upto 5% by weight, more preferably from about 1% to 3.5%, more preferably from about 1.5% to about 3%.
Baking powder may be included in the pastry mix, preferably in an amount from 5% to 15% by weight of theflour, preferablyfrom about7% to 12% and more preferably about9% of theweightoftheflour.
Preferablythebaking powderisafastactingtype.
It has beenfound that mosttypes offlourare suitable,suchasa bakersflourforgeneralculinary purposes, bread or pastry making.
The pastry may incorporate sugar if a sweet product is desired.
Preferably the pastry is made by mixing the farinaceous product and water, allowing a soaking period, and then mixing in salt, if required, followed bytheflourand baking powder.
The ratio offarinaceous product and water to flour and baking powder is found to determine the con sistencyand handleabilityofthe mixed pastry.
The farinaceous product, such as rice or wheat, is pre-cooked before mixing. To avoid difficulties with microbiological growth or contamination the rice or wheat is preferably pre-cooked and cooled and then soaked in thewaterthen cooked. The pastry is found to resemble closelythe traditional product. Aeration ofthe pastry during cooking, by providing baking
powder, is found to enhance the quality of the product.
Preferablythe pastry is mixed and then cut to shapes suitable forforming a casing which may be
filled with a cooked, traditional ethnic product or other
sweet or savoury filling. The pastry is preferably deep
fried and then frozen. It may then bereheatedfor consumption. Alternatively the pastry may be frozen
uncooked and then cooked, for example by deep frying or grilling, priorto consumption.
Example 1
Table 1
kg
Pre-cooked cracked wheat 10.500
Water 15.000
Salt .840
White flour (Bakers Soft) 7.000
Baking Powder (Fast acting) 0.630
33.970
A wheat based pastry having the composition shown in Table 1 was prepared by soaking the cracked wheat in the water for about 30 to 60 minutes to absorb the water. The salt was blended in and then the whiteflourand baking powderwere added and mixed in until clear. A60 quart universal planetary type mixer with a dough aftachmentwas used.
Example 2
Table 2
kg
Par boiled long grain rice 11.250
Water 15.000
Salt 0.600
White Flour (Bakers soft) 7.500
Baking Powder (Fast acting) 0.675
35.025
A rice based pastry having the formulation of Table 2 was prepared by soaking the rice in the waterfor at least two hours. The salt was blended in followed by theflourand baking powder, mixing as in Example 1.
The pastries were rolled to 3.5 mm (wheat based) or 4 mm (rice based) and then cut into 4" discs.
A dise 6 of pastry was placed on a lower die block 1 (Fig. 1 ),filled with approximately 40to 50 gm of precooked filling 5, such as chili concarne or curry, and then covered with a wetted disc 4 of pastry. An upper die block 2was used to compress the discs together, rim 3 being used to trim off excess pastry for reuse.
The product was then deep fried at 1 800C to 1 90"D for approximately 2 minutes following wh ich it was frozen for storage. The frozen product could be reheated in a microwave or oven or refried, preferably after thawing. The thawed produce may also be eaten cold.
Amendments to the claims have been filed, and havethefollowing effect: Claim 1 above has been deleted or textually amended.
New ortextually amended claims have been filed as follows:
1. Anessentiallyfat-free pastrycomprisinga pre-cooked particulate farinaceous product and water, also containing flour.
Claims (9)
1. Apastrycomprising a pre-cooked particulate farinaceous product and water, also containing flour.
2. A pastry according to claim 1, in which the ratio of the weight offlourto the combined weight of water and farinaceous product is from 1 to 1:5.
3. A pastry according to claim 2, in which the said ratio is about 1:3.5.
4. A pastry according to claim 1 or claim 2, comprising from 10% to 35% by weight of flour.
5. A pastry according to claim 4, comprising 15% to 30% by weight of flour.
6. A pastry according to claim 5, comprising 18% to 25% by weight of flour.
7. A pastry according to any ofthe preceding claims in which the weight ratio of farinaceous productto water is from 1 :1.3to 1:1.4.
8. Afood productcomprising ashell of pastry according to any of claims 1 to 7 which has been deep-fried.
9. A pastry orfood product substantially as described in eitherofthe Examples.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB858527622A GB8527622D0 (en) | 1985-11-08 | 1985-11-08 | Food product |
Publications (3)
Publication Number | Publication Date |
---|---|
GB8626654D0 GB8626654D0 (en) | 1986-12-10 |
GB2182540A true GB2182540A (en) | 1987-05-20 |
GB2182540B GB2182540B (en) | 1990-03-21 |
Family
ID=10587954
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB858527622A Pending GB8527622D0 (en) | 1985-11-08 | 1985-11-08 | Food product |
GB8626654A Expired - Lifetime GB2182540B (en) | 1985-11-08 | 1986-11-07 | Pastry |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB858527622A Pending GB8527622D0 (en) | 1985-11-08 | 1985-11-08 | Food product |
Country Status (1)
Country | Link |
---|---|
GB (2) | GB8527622D0 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB510367A (en) * | 1938-02-16 | 1939-08-01 | Hans Ferdinand Bauer | Improvements in or relating to the production of edible products from gluten-containing flour |
US3692535A (en) * | 1970-06-01 | 1972-09-19 | Gen Mills Inc | Process for making a ready-to-bake pie crust |
US3769034A (en) * | 1971-01-19 | 1973-10-30 | Gen Mills Inc | Shelf stable, intermediate moisture, flake textured doughs and method for making same |
GB2147790A (en) * | 1983-10-05 | 1985-05-22 | Oetker Tiefkuehlkost | Shortcrust pastry dough |
-
1985
- 1985-11-08 GB GB858527622A patent/GB8527622D0/en active Pending
-
1986
- 1986-11-07 GB GB8626654A patent/GB2182540B/en not_active Expired - Lifetime
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB510367A (en) * | 1938-02-16 | 1939-08-01 | Hans Ferdinand Bauer | Improvements in or relating to the production of edible products from gluten-containing flour |
US3692535A (en) * | 1970-06-01 | 1972-09-19 | Gen Mills Inc | Process for making a ready-to-bake pie crust |
US3769034A (en) * | 1971-01-19 | 1973-10-30 | Gen Mills Inc | Shelf stable, intermediate moisture, flake textured doughs and method for making same |
GB2147790A (en) * | 1983-10-05 | 1985-05-22 | Oetker Tiefkuehlkost | Shortcrust pastry dough |
Also Published As
Publication number | Publication date |
---|---|
GB2182540B (en) | 1990-03-21 |
GB8626654D0 (en) | 1986-12-10 |
GB8527622D0 (en) | 1985-12-11 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19941107 |