WO1998004138A2 - Procede de production d'un produit alimentaire - Google Patents
Procede de production d'un produit alimentaire Download PDFInfo
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 title abstract description 12
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013580 sausages Nutrition 0.000 description 16
- 235000019692 hotdogs Nutrition 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000009423 ventilation Methods 0.000 description 4
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000008960 ketchup Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000012799 wholemeal bread Nutrition 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000004049 embossing Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
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)
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)
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 |
Family Cites Families (10)
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. |
DE2514163C3 (de) * | 1975-03-29 | 1978-11-09 | C.H. Boehringer Sohn, 6507 Ingelheim | Nahrungsmittel mit Vollkornbrotumhüllung |
WO1988003757A1 (fr) * | 1986-11-27 | 1988-06-02 | Graeme Ian Kendall Walliker | Petits pains ameliores |
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. |
-
1996
- 1996-07-25 DE DE19629984A patent/DE19629984A1/de not_active Ceased
-
1997
- 1997-07-10 WO PCT/IB1997/001320 patent/WO1998004138A2/fr active Application Filing
- 1997-07-10 AU AU46340/97A patent/AU4634097A/en not_active Abandoned
-
1998
- 1998-01-21 DE DE19802129A patent/DE19802129A1/de not_active Withdrawn
Cited By (2)
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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