WO1998004138A2 - Procede de production d'un produit alimentaire - Google Patents

Procede de production d'un produit alimentaire Download PDF

Info

Publication number
WO1998004138A2
WO1998004138A2 PCT/IB1997/001320 IB9701320W WO9804138A2 WO 1998004138 A2 WO1998004138 A2 WO 1998004138A2 IB 9701320 W IB9701320 W IB 9701320W WO 9804138 A2 WO9804138 A2 WO 9804138A2
Authority
WO
WIPO (PCT)
Prior art keywords
dough
mold
support pins
producing
upper mold
Prior art date
Application number
PCT/IB1997/001320
Other languages
German (de)
English (en)
Other versions
WO1998004138A3 (fr
Inventor
Zoltán BERGER
Original Assignee
Berger Zoltan
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
Application filed by Berger Zoltan filed Critical Berger Zoltan
Priority to AU46340/97A priority Critical patent/AU4634097A/en
Publication of WO1998004138A2 publication Critical patent/WO1998004138A2/fr
Publication of WO1998004138A3 publication Critical patent/WO1998004138A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • 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
    • A23P30/10—Moulding

Definitions

  • the invention relates to a method for producing an item to be eaten from, with dough or the like. surrounding object intended for consumption, and a device therefor.
  • a method is known from WO 89/11800 in which dough is baked by means of two perforated mold halves and a filling is subsequently introduced between the two mold halves. The two halves of the mold are then folded together and the individual halves of the dough combine to form a finished product with the filling in between.
  • GB 2282 047 A describes how a food product is made from a base plate into which an embossing is pressed, a filling is introduced and closed with a lid. The lid and the base plate are then connected to each other.
  • DE 38 00 906 C2 discloses a process for producing spherically shaped foods and a device for carrying out the process, in which a filling is introduced between two dough bands. The dough strips are pressed together against each other using two mold halves. The filling prints the individual two halves of the dough into the mold, creating a round food product.
  • DE 25 14 163 shows a food with wholemeal bread wrapping, the wholemeal bread wrapping being produced by extrusion. A filling is introduced into this casing.
  • two separate halves of dough can be produced in individual shapes, between which the filling is then introduced after the halves of the dough have been produced.
  • the individual parts of the tea are then connected to a shaped body by means of syrup or the like.
  • the present invention has for its object to develop a method and an apparatus which simplifies the manufacture of food of the type mentioned above, minimizes the workload and improves the enjoyment.
  • the object is placed in a mold and the dough is poured into this mold and at least partially flows around the object, then heated or baked and the object is embraced by the baked dough.
  • ketchup and / or mustard or the like can be mixed into the dough at the same time, which mixes itself with the dough. It is possible to create different flavors according to the wishes of the buyer.
  • This method is carried out using a device consisting of two hinged mold halves which enclose an inner mold. The whole mold is opened and closed by means of an opening handle on the upper mold half.
  • Support pins are arranged in the inner shape, which are angular in the present exemplary embodiment. However, they can also have other shapes, such as, for example, round shapes or the like.
  • the sausage is placed on these support pins in order to then flow around with dough, which enters the inner mold via a filling funnel in the upper half of the mold.
  • the whole is subsequently heated by means of the heating elements which are arranged in the upper and / or lower mold half. So that the dough can rise in the inner form at all, ventilation holes must be made in the form. They are preferably located in the upper half of the mold. Now the dough around the sausage only has to be heated until it is baked.
  • the support pins conically in the inner shape. This is to prevent dough from sticking between and / or to the support pins when the hot dog is removed.
  • two or three support pins can be longer in the upper half of the mold. This causes the hot dog to adhere to the upper mold half after completion, thereby making it easier to remove the hot dog. It only has to be put under the finished hot dog with a napkin and this one from the Support pins are pulled off. This eliminates the complicated process of removing the hot dog from the lower half of the mold.
  • the support pins do not have to be fixedly mounted in the inner shape, but can also be screwed into them or can only be inserted or can be omitted entirely. This makes the shape very versatile. Depending on the size of the sausage, only the appropriate support pin has to be screwed in or inserted.
  • the dough does not have to be put into the inner mold through the hopper in the upper half of the mold after the mold has been closed. It is also possible to put the dough directly into the lower half of the mold before closing the mold, to place the sausage on it and then to continue in the usual way.
  • FIG. 1 shows a cross section through a device according to the invention for producing an item to be consumed from an object which is surrounded by dough and is intended for consumption.
  • Fig. 2 shows a cross section through the device of FIG. 1 in the open state.
  • FIG. 3 is a plan view of a lower half of the device of FIG. 1.
  • a device R for producing a food item from an object surrounded with dough and intended for consumption has an upper and a lower shape 1.1, 1.2 and an inner shape 2.
  • the two mold halves 1.1, 1.2 can be opened and are connected to one another via a hinge 3.
  • the inner mold 2 is arranged between these two mold halves 1.1, 1.2.
  • support pins 4 are assigned, which are preferably conical.
  • the upper mold half 1.1 has an opening handle 5, vent holes 7, 8 and a hopper 6.
  • An attachment or the like, not shown here, can be assigned to the filling funnel 6 in order to facilitate the filling of dough.
  • heating elements 9 are provided in one and / or other mold halves 1.1, 1.2. It works as follows:
  • Form 1 is opened by the opening handle 5, as shown in FIG. 2 shown.
  • An article 10 intended for consumption in the present exemplary embodiment a sausage, which is shown in dashed lines, is placed on the support pins 4 of the inner mold 2 of the lower mold halves 1.2, as shown in FIG. 3.
  • the mold 1, as shown in FIG. 1, is closed again by the opening handle 5. Then the dough is poured through the hopper 6 in the upper mold half 1.1 into the inner mold 2. The contents of the inner mold 2 are then heated by means of the heating elements 9 until the dough around the sausage has been baked.
  • the ventilation holes 7, 8 are provided in the upper mold half 1.1.
  • the openings of the filling funnel 6 and ventilation holes 7, 8 are closed by plugs, not shown here.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Food-Manufacturing Devices (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Procédé de production d'un produit alimentaire à partir d'un objet (10) destiné à être consommé, entouré de pâte ou analogue, procédé selon lequel l'objet (10) est placé, avant ou après addition de la pâte, dans un moule (1), la pâte s'écoulant au moins partiellement autour de l'objet (10), après quoi on procède à un chauffage ou à une cuisson.
PCT/IB1997/001320 1996-07-25 1997-07-10 Procede de production d'un produit alimentaire WO1998004138A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU46340/97A AU4634097A (en) 1996-07-25 1997-07-10 Process for producing a food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19629984.5 1996-07-25
DE19629984A DE19629984A1 (de) 1996-07-25 1996-07-25 Verfahren zum Herstellen eines Verzehrgutes

Publications (2)

Publication Number Publication Date
WO1998004138A2 true WO1998004138A2 (fr) 1998-02-05
WO1998004138A3 WO1998004138A3 (fr) 2000-08-17

Family

ID=7800776

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB1997/001320 WO1998004138A2 (fr) 1996-07-25 1997-07-10 Procede de production d'un produit alimentaire

Country Status (3)

Country Link
AU (1) AU4634097A (fr)
DE (2) DE19629984A1 (fr)
WO (1) WO1998004138A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8826540B2 (en) 2010-02-10 2014-09-09 Feintool Intellectual Property Ag Method and device for influencing the cut and functional face on fine-blanked finished parts
EP2923578A1 (fr) * 2014-02-10 2015-09-30 Herbert Ospelt Anstalt Sandwich et sa fabrication

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2343615B1 (es) * 2008-10-22 2011-06-10 Omar Vallortigara Aparato automatico para depositar salsa sobre bases de pizza o productos alimentarios.
CN104351936B (zh) * 2014-11-10 2016-03-16 福建安井食品股份有限公司 速冻调制食品成型定型一体线

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR364856A (fr) * 1906-04-02 1906-08-30 Emile Chaillet Fabrication de patisseries creuses fourrées
US1632115A (en) * 1925-02-02 1927-06-14 John A Burrichter Greaseless-doughnut machine
US1710369A (en) * 1927-10-15 1929-04-23 Martin Albert Means for ornamenting foodstuffs
CH145428A (de) * 1929-10-09 1931-02-28 Wehrle Josef Verfahren und Vorrichtung zur Herstellung eines Bananenfrucht enthaltenden Genussmittels.
WO1988003757A1 (fr) * 1986-11-27 1988-06-02 Graeme Ian Kendall Walliker Petits pains ameliores

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2514163C3 (de) * 1975-03-29 1978-11-09 C.H. Boehringer Sohn, 6507 Ingelheim Nahrungsmittel mit Vollkornbrotumhüllung
AT390868B (de) * 1987-01-20 1990-07-10 Unilever Nv Verfahren zur herstellung von kugelartig geformten nahrungsmitteln und vorrichtung zum durchfuehren des verfahrens
WO1989011800A1 (fr) * 1988-06-08 1989-12-14 Mohamad Fayad Alasaad Dandashi Article de fast-food
EP0641520A1 (fr) * 1993-09-03 1995-03-08 Sun Valley Poultry Limited Produit alimentaire, procédé et installation pour la préparation des produits alimentaires
FR2694870B1 (fr) * 1993-09-28 1995-06-09 Generale Sucriere Sa Procede et ustensile pour l'execution, par durcissement d'une pate fluide, d'une coque de piece culinaire avec une cavite a remplir d'une composition d'appareil.

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR364856A (fr) * 1906-04-02 1906-08-30 Emile Chaillet Fabrication de patisseries creuses fourrées
US1632115A (en) * 1925-02-02 1927-06-14 John A Burrichter Greaseless-doughnut machine
US1710369A (en) * 1927-10-15 1929-04-23 Martin Albert Means for ornamenting foodstuffs
CH145428A (de) * 1929-10-09 1931-02-28 Wehrle Josef Verfahren und Vorrichtung zur Herstellung eines Bananenfrucht enthaltenden Genussmittels.
WO1988003757A1 (fr) * 1986-11-27 1988-06-02 Graeme Ian Kendall Walliker Petits pains ameliores

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8826540B2 (en) 2010-02-10 2014-09-09 Feintool Intellectual Property Ag Method and device for influencing the cut and functional face on fine-blanked finished parts
EP2923578A1 (fr) * 2014-02-10 2015-09-30 Herbert Ospelt Anstalt Sandwich et sa fabrication

Also Published As

Publication number Publication date
DE19802129A1 (de) 1999-07-22
WO1998004138A3 (fr) 2000-08-17
AU4634097A (en) 1998-02-20
DE19629984A1 (de) 1998-01-29

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