NZ516432A - A pastry - Google Patents

Abstract

A pastry with at least one pastry layer wherein the said layer has a powder thereon, such that handleability or cohesiveness or elasticity is improved. Optionally, the powder may be vegetable fat, bread-fat, egg powder, milk powder, shortening powder, ghee powder or butter powder. Processes of making such a pastry layer are also disclosed.

Description

Patents Form # 5 516432 NEW ZEALAND Patents Act 1953 COMPLETE SPECIFICATION AFTER PROVISIONAL # DATED : TITLE : 516432 24 December 2001 Pastry I, Devliotis, Jason Alexander Address: 15 Esmonde Road, Takapuna, Auckland, New Zealand Nationality: A New Zealand and Greek citizen do hereby declare the invention for which I pray that a patent may be granted to me and the method by which it is to be performed, to be particularly described in and by the following statement: PF05.JWP FEE CODE 1050 YELLTCTUAI. P"OPB:TY Crrice OF N.Z. 1 8 DEC 2C02 R EE C £ 3 V E D 2 This invention relates to a pastry. The invention is directed particularly, but not necessarily solely toward a filo pastry.

BACKGROUND OF THE INVENTION Pastry products are generally used as a base for covering pies, tarts and the like. Pastry 5 or baked paste is usually made up of a dough of flavour, fat or shortening, and water. Sometimes egg yolk is also used.

Pastry has a high fat content which can be in the range of 30% to 40%. However, some thin pastries have a much lower fat content. Thin pastries such as flaky or puff pastries which are designed to enlarge or puff and/or go brown in cooking can also have a high fat content. The flaky or puff pastries have an extra percentage of fat or oil to create the puff which in turn creates the high fat content.

However, another thin pastry which is used in Mediterranean countries such as Greece for the production of baklava or a spinach pie is called filo pastry. This pastry is made up of flour, oil and water and has a very low fat content. In use, people buy the filo 15 pastry in packets of several sheet layers. They are normally stored in the fridge rather than the freezer because of the problem of thawing very thin sheets. The thin sheets have to be separated when cooking which is very difficult to achieve.

When cooking, each layer has to be brushed with an oil, such as a vegetable oil or melted butter before it is baked. This oil enables the sheets to be separated and results in the familiar texture and taste of filo pastry when it is baked. When it is baked, this enables the pastry to puff a little and even to go brown. This process however is labour intensive and requires very delicate handling and patience. These problems tend to discourage its use even though filo has an extremely low fat content.

When making filo or any thin pastry, traditionally flour and water are mixed together to 25 form a dough which is then compressed and or stretched by throwing up into the air, followed by shaping or kneading. Often salt to assist in flavour and oil for workability, are added. This method has remained unchanged. It is well known that adding too much oil or fat during mixing for both flavour, browning and workability, can cs.doc/MM/da 3 drastically effect or reduce stretchability or workability to cause breaking etc. Also the melting point of most fats makes them unsuitable in anything other than very small quantities during any processing with or without heating. Therefore after making the thin pastry, brushing on fat or butter, has been found to be the only way of creating the 5 browning and flavouring of the pastry and workability needed during handling.

OBJECT OF THE INVENTION It is the object of the present invention to provide an improved pastry which will obviate or minimize the aforementioned problems in a simple yet effective manner or which will at least provide the public with a useful choice.

STATEMENT OF INVENTION Accordingly, in a first aspect the invention consists in a pastry layer consisting in at least one pastry layer wherein the said layer has a powder thereon, such that handlibility or cohesiveness or elasticity is improved.

Preferably the pastry layer is a thin paper-like pastry.

Alternatively the pastry is a filo pastry.

Preferably the powder is a vegetable fat.

Alternatively the powder is a bread-fat.

Alternatively the powder is an egg powder.

Alternatively the powder is a milk powder.

Alternatively the powder is a shortening powder.

Alternatively the powder is a ghee powder.

Alternatively the powder is a butter powder. cs.doc/MM/da Intellectual property office of HZ | I - 5 AUG 2003 I pcr,Fiv«=D 1 4 Accordingly, in a second aspect the invention consists in a pastry layer consisting in at least one pastry layer wherein the said layer has a powder therein, such that handlibility or cohesiveness or elasticity is improved.

Preferably the pastry layer is a thin paper-like pastry.

Alternatively the pastry is a filo pastry.

Preferably the powder is a vegetable fat.

Alternatively the powder is a bread-fat.

Alternatively the powder is an egg powder.

Alternatively the powder is a milk powder.

Alternatively the powder is a shortening powder.

Alternatively the powder is a ghee powder.

Alternatively the powder is a butter powder.

Accordingly, in a third aspect the invention consists in a process of forming a pastry layer by carrying out the following step wherein at least one pastry layer and powder is 15 provided to improve handlibility or cohesiveness or elasticity: Powder is dropped onto the layer of pastry.

The process as in the preceding paragraph wherein another pastry layer is placed over the last layer and a powder is dropped onto the said other layer.

Preferably the pastry layer is a thin paper-like pastry.

Alternatively the pastry is a filo pastry.

Preferably the powder is a vegetable fat.

Alternatively the powder is a bread-fat.

Alternatively the powder is an egg powder. cs.doc/MM/da intellectual proper1 office of N.Z - 5 AUG 2003 RECEIVED Alternatively the powder is a milk powder.

Alternatively the powder is a shortening powder.

Alternatively the powder is a ghee powder.

Alternatively the powder is a butter powder.

Accordingly, in a fourth aspect the invention consists in a process of making a pastry layer by carrying out the following steps wherein at least some flour and powder is provided to improve handlibility or cohesiveness or elasticity: Powder is added to flour.

The process as in the preceding paragraph wherein after adding the powder to the flour, water is added to form a dough mix.

The process as in the preceding paragraph wherein stretching and or compressing is carried out to form a thin pastry layer.

The process as in the preceding paragraph wherein further powder is dropped on to the thin pastry layer.

The process as in the preceding paragraph wherein another pastry layer is placed over the last layer and a powder is dropped onto the said other layer.

Preferably the pastry layer is a thin paper-like pastry.

Alternatively the pastry is a filo pastry.

Preferably the powder is a vegetable fat.

Alternatively the powder is a breadfat.

Alternatively the powder is an egg powder.

Alternatively the powder is a milk powder.

Alternatively the powder is a shortening powder. cs.doc/MM/da IN i ellectual PROPERTY | OPRCF OF N 7 I r /.i %r* " d a... j tco j Alternatively the powder is a ghee powder.

Alternatively the powder is a butter powder.

BRIEF DESCRIPTION OF THE DRAWINGS Preferred forms of the invention will now be described with reference to the 5 accompanying drawings in which: Figure 1 shows a cross section of a pastry layer of the invention.

Figure 2 shows a cross section of a pastry layer of a second embodiment of the invention.

Figure 3 shows a cross section of pastry mix with powder therein.

Figure 4 shows a cross sectional view of a pastry having powder as an outer layer and within the pastry mix.

DETAILED DESCRIPTION OF THE DRAWINGS In the present invention as shown in examples of figures 1 and 2, at least one pastry layer 1 may be part of a package of pastry layers. A powder 2 is shown in figure 1 and 15 2 as applied to the outside of each layer 1. Other alternatives for the addition of the powder are also disclosed. This can be seen in figures 3 and 4 whereby the powder is added to the pastry or dough mixture at any desired point. Powder can be applied in discreet masses. The layer of the pastry can be packaged together for sale to the consumer. The amount of powder to be added can be adjusted to suit particular 20 workability, cohesiveness or elasticity and/or taste and browning look required.

The pastry layers are very thin sheet like layers which traditionally can be called a filo pastry which is used in many Greek dishes. Filo pastry has a very low fat content when compared to the well known thick pastries used in pies and the like.

The powder can be any powder that can be applied to a pastry layer so that the 25 separation between the layers is achieved. Cohesiveness or elasticity and or workability cs.doc/MM/da 7 is directly influenced by the addition of the powder. Also the inclusion of the powder means that manoeuvrability and re-placement in cooking is greatly enhanced. Preferably the powder is a vegetable fat or bread-fat but it can also be a milk powder, an egg powder or a butter powder or it could even be a combination of any of these. These 5 fat powders can have a much higher melting point than traditional fats e.g. 60 degrees. This means that they will not melt at room temperature and will not exhibit normal fat properties and therefore will enhance workability, handlibility, cohesiveness and elasticity of the pastry thereby enabling the thinness of the pastry to be created and not break.

Traditionally a dry mix of flour is mixed with water to form the dough or wet mix. Salt can be added to the water mix. After forming the dough, one then feeds it into an extruder which partially forms the sheet or very thin layer. This is then fed by conveyor to at least one set of rollers to form the final pastry thickness. Heaters can be used at any point in the process to assist in workability and powder adhesion.

After production of the filo or thin pastry or purchase of filo depending on how you source the filo, at least one layer can be placed on a table such that a powder can be dropped or sprayed thereon. Alternatively the powder can be dropped on to the pastry layer when the pastry is on a conveyor or in the rollers. The powder then meltedly covers the layer. Another pastry layer is then placed over the last powdered layer and another powder drop is carried out. The layers may also be heated if not already warm enough to melt the powder. In another alternative, the package of pastry layers may be produced for use such that the ready made pack can be heated so enabling the powder to meltedly cover in between the pastry layers. This pack can be bought and taken home for instant use whereby the filo pastry layers can be easily separated and manoeuvred without the need to brush oil thereon.

Alternatively or in combination to adding the powder to the finished pastry layer(s), as shown in figure 3 one can also add powder 4 during the mixing process for example by adding to the dry mix and or to the wet mix 3. As shown in figure 4 this also can be done in combination with the adding by dropping on to the finished pastry layer 3 to 30 form at least one outer layer 5 method. The layer of powder need not be continuous but cs.doc/MM/da 8 depending on what is necessary for suitable browning, flavour and or workability or cohesiveness or elasticitiy, the amount can be varied to suit.

To those skilled in the art to which the invention relates, many changes in construction and widely differing embodiments and applications of the invention will suggest 5 themselves without departing from the scope of the invention as defined in the appended claims. The disclosures and the description herein are purely illustrative and are not intended to be in any sense limiting.

Throughout the description of this specification the word "comprise" and variations of that word, such as "comprising", are not intended to exclude other additives, 10 components, integers or steps.

ADVANTAGES The pastry has the following advantages: 1. Easy to handle in cooking. 2. Pastry sheets do not stick 15 3. No need to add brushed oil. 4. Instantly ready for cooking.

. Browns during cooking without brushing with oil. 6. Cohesiveness and or elasticity is greatly enhanced. 7. Workability and or handlibility is enhanced. 20 8. Lower fat levels than most pastries. cs.doc/MM/da

Claims (49)

0>H0E OF N.Z - 3 J t-oJO RECEIVED f-p^^riiMWCTr-1 !■■■ ii ■ WHAT I CLAIM IS:

1. A pastry layer consisting in at least one pastry layer wherein the said layer has a powder thereon, such that handlibility or cohesiveness or elasticity is improved.

2. The pastry layer as claimed in claim 1 wherein the pastry layer is a thin paper-like pastry.

3. The pastry layer as claimed in claim 2, wherein the pastry is a filo pastry.

4. The pastry layer as claimed in claim 3, wherein the powder is a vegetable fat.

5. The pastry layer as claimed in claim 3, wherein the powder is a bread-fat.

6. The pastry layer as claimed in claim 3, wherein the powder is an egg powder.

7. The pastry layer as claimed in claim 3, wherein the powder is a milk powder.

8. The pastry layer as claimed in claim 3, wherein the powder is a shortening powder.

9. The pastry layer as claimed in claim 3, wherein the powder is a ghee powder.

10. The pastry layer as claimed in claim 3, wherein the powder is a butter powder.

11. A pastry layer herein described with reference to the figures accompanying the drawings.

12. A pastry layer wherein the said layer has at least a powder therein, such that handlibility or cohesiveness or elasticity is improved.

13. The pastry layer as claimed in claim 12, wherein the pastry layer is a thin paperlike pastry.

14. The pastry layer as claimed in claim 13, wherein the pastry is a filo pastry.

15. The pastry layer as claimed in claim 14, wherein the powder is a vegetable fat.

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17. The pastry layer as claimed in claim 14, wherein the powder is an egg powder.

18. The pastry layer as claimed in claim 14, wherein the powder is a milk powder.

19. The pastry layer as claimed in claim 14, wherein the powder is a shortening powder.

20. The pastry layer as claimed in claim 14, wherein the powder is a ghee powder.

21. The pastry layer as claimed in claim 14, wherein the powder is a butter powder.

22. A pastry layer herein described with reference to the figures accompanying the drawings.

23. A process of making a pastry layer by carrying out the following steps wherein at least one pastry layer is provided and powder: The powder is dropped onto the layer of pastry such that enough powder adheres to the pastry to improve handlibility or cohesiveness or elasticity.

24. The process as claimed in claim 23 wherein another pastry layer is placed over the last layer and a powder is dropped onto the said other layer.

25. The process as claimed in claim 24, wherein the pastry layer is a thin paper-like pastry.

26. The process as claimed in claim 25, wherein the pastry is a filo pastry.

27. The process as claimed in claim 26 wherein the powder is a vegetable fat.

28. The process as claimed in claim 26, wherein the powder is a bread-fat.

29. The process as claimed in claim 26 wherein the powder is an egg powder.

30. The process as claimed in claim 26, wherein the powder is a milk powder.

31. The process as claimed in claim 26, wherein the powder is a shortening powder.

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g INTELLECTUAL PROPERTY | OFFICE OF N' ;

I- 5 AUG 2003 RECEIVED

32. The process as claimed in claim 26, wherein the powder is a ghee powder.

33. The process as claimed in claim 26, wherein the powder is a butter powder.

34. A process of making a pastry layer as claimed in claim 23 as herein described with reference to the figures accompanying the drawings.

35. A process of making a pastry layer by carrying out the following steps wherein at least flour and powder is provided: Powder is added to the flour such that handlibility or cohesiveness or elasticity is improved.

36. The process as claimed in claim 35 wherein after adding the powder to the flour, water is added to form a dough mix.

37. The process as claimed in claim 36 wherein stretching and/or compressing is carried out to form a thin pastry layer.

38. The process as claimed in claim 37 wherein further powder is dropped on to the thin pastry layer.

39. The process as claimed in claim 38 wherein another pastry layer is placed over the last layer and a powder is dropped onto the said other layer.

40. The process as claimed in claim 39, wherein the pastry layer is a thin paper-like pastry.

41. The process as claimed in claim 40, wherein the pastry is a filo pastry.

42. The process as claimed in claim 41, wherein the powder is a vegetable fat.

43. The process as claimed in claim 41, wherein the powder is a bread-fat.

44. The process as claimed in claim 41, wherein the powder is an egg powder.

45. The process as claimed in claim 41, wherein the powder is a milk powder.

46. The process as claimed in claim 41, wherein the powder is a shortening powder.

47. The process as claimed in claim 41, wherein the powder is a ghee powder.

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48. The process as claimed in claim 41, wherein the powder is a butter powder.

49. A process of making a pastry layer as claimed in claim 35 as herein described with reference to the figures accompanying the drawings.

PIPERS

Attorneys for the Applicant Jason Alexander Devliotis

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ABSTRACT

A pastry package consists in a plurality of pastry layers or at least one pastry layer wherein at least one layer has a powder thereon which enables easy separation of the 5 layers or better handling, cohesiveness or elasticity and browning. Alternatively or in combination, the pastry layer has powder in the dry or wet mix itself. In a process of making a pastry package a fat powder is dropped onto at least one layer of pastry. In an alternative process of making a pastry package, the powder is added to the dry mix or wet mix.

INTELLECTUAL PROPERTY GrriCE OF N.Z.

1 8 DEC ii02 REGS'VEO

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