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Filling food, related semi-processed food and its production method and apparatus

A semi-processed and food technology, applied in the field of producing the food and semi-processed food, can solve the problems of clothes scalding, weak sealing joint, dirtying consumers, etc.

Inactive Publication Date: 2007-01-17
PYCONO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For calzones, the limited adhesion of the edges results in a weak sealing joint that cannot withstand the mechanical stresses that occur when consumed without a support
Also, for rolled piadina, no joint is formed and the filling overflows freely
Spillage of the filling often presents unpleasant drawbacks; for example, the risk of soiling the consumer's clothes or even scalding the consumer, especially if the food has just been cooked and if the filling has a lot of moisture

Method used

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  • Filling food, related semi-processed food and its production method and apparatus
  • Filling food, related semi-processed food and its production method and apparatus
  • Filling food, related semi-processed food and its production method and apparatus

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Embodiment Construction

[0030] Refer to attached figure 1 and 2 , where 1 generally indicates semi-processed foods.

[0031] Such semi-processed foods include doughs obtained by partial cooking (partial cooking) or pre-cooking of a mixture comprising flour and water. In a preferred embodiment, the mixture also includes organic yeast. In another embodiment, the mixture includes a chemical foaming agent instead of organic yeast. In another preferred embodiment, the mixture also includes table salt (NaCl).

[0032] The expression "partial cooking" both above and below refers to the thermal process which, while keeping the coloring of the mixture substantially unchanged, causes the proteins of the flour to coagulate (defined below) and the organic yeast to - If present - cessation of vital activity (defined below). In other words, in semi-processed, partially cooked products, the gluten and starch structure of the flour is such that the mixture as a whole is able to retain the shape it has been give...

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PUM

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Abstract

The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single whole piece of dough. Such dough consists of a partially cooked mixture of water and flour. The semi-processed product (1) is formed into a goblet-like shape, has an axis (c-c) and an opening which defines a plane (PI). The axis (c-c) is inclined and oblique with respect to the plane (PI) of the opening. The finished food product (7) is obtained by the filling and the cooking of the semi-processed product (1).

Description

technical field [0001] The present invention relates to a stuffed food, a related non-filled semi-processed food, and methods and apparatus for producing the same and the semi-processed food. Background technique [0002] Dough-based food products containing supported fillings known as pizza, open piadina, etc. are popular and well known. However, this food product has certain drawbacks. The shape and firmness of the dough base is such that the consumer cannot consume without using a suitable support, usually a board, and therefore has to stay and, in fact, sit down at the table. [0003] Other food products are also known which can be obtained from the above-mentioned food products by closing the dough base in order to achieve ease of consumption without the need for a support. By folding the pizza and joining adjacent sides together before cooking, a food product known as a "calzone" is obtained. On the other hand, the piadina is often rolled so that the filling is cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C15/02A21B5/02A21D13/00A21C15/00A23L35/00
CPCA21D13/007A21B5/026A21C15/025A21C15/007A21D13/0029A21D13/33A21D13/41
Inventor R·博斯科洛
Owner PYCONO
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