BG67438B1 - Pastry product - Google Patents

Abstract

The pastry product (1) has a triangular section with edges (2) and sides (3) having an archwise convex outward shape, as the arcs thus formed have the same or different length. For a fixed-length pastry product (1), such as spaghetti and pasta, both sides end with flat fronts (4), and those with longer lengths can be rolled up into a ball like vermicelli noodles. The pastry thus presented will find application in the production of spaghetti, vermicelli, pasta and noodles in the food industry.

Description

(54) PASTA PRODUCT

Field of technique

The invention relates to a pasta product of the type spaghetti, vermicelli, macaroni, noodles, etc., the shape of which allows faster drying during the production process and faster cooking for consumption. The proposed pasta product will find application in the production of pasta products in the food industry.

Prior art

There are known pasta products with different shapes in terms of cross-section, such as round, tubular, rectangular, etc., and they have different lengths in terms of length, as well as rolled into a ball.

All pasta products are dried in their production, and boiled in preparation for consumption.

During their production and consumption, a significant expenditure of energy is used for their drying and preparation for consumption.

Technical essence of the invention

The task of the invention is to create a dough product with an energy-saving form, which allows less energy consumption during its production and during preparation for consumption.

The task was solved by creating a dough product representing a prismatic body with edges and sides, and its length is limited by flat faces. The dough product with a prismatic body has a triangular cross-section, the sides of which have an outwardly convex arc shape of equal or different lengths. The arcuate sides of the dough product may be part of a circle, parabola, spiral, or other geometric curve.

A variant of the prismatic body of the dough article is that it has one or more openings of circular cross-section which are symmetrically placed with respect to its arcuate sides and are along the entire length of the body.

A variant of the prismatic body of the dough article is that along its entire length there is an axial opening with a triangular shape and arcuate sides, and the opening is located symmetrically with respect to the arcuate sides of the dough article.

A variant of the prismatic body of the dough article is that there are more than one triangular-shaped openings along its entire length, located symmetrically to its arcuate sides.

A variant of the prismatic body of the dough article is that its arcuate sides are formed by many small arcs located along the entire length of the prismatic body in the form of a triangle with arcuate edges and sides.

A variant of the dough product is that it is bent from a strip of dough into a triangle shape with arcuate edges and sides, with two of the arcuate sides instead of an edge forming a slot with faces along the entire length of the body.

A variant of the dough product is that it is bent from a strip of dough into a triangle shape with arcuate sides and edges, one of the arcuate sides having a slit with a forehead along the entire length of the body.

Variations of the prismatic body of the dough article are that the edges can be sharp, rounded, flat-beveled, rounded-beveled or concave.

A variant of the dough product is that the body has a wavy shape along its entire length.

A variant of the dough product is that the body is twisted along a helical line.

A variant of the dough product is that the body is wound along a helical line.

An advantage of the prismatic dough product is that its shape allows less energy consumption during drying during its production and during cooking for consumption.

Explanation of the attached figures

The invention is better explained with the attached figures, where:

figure 1 is a general view of the prismatic dough article;

figure 2 is a triangular section along AA, from fig. 1, with arcuate sides, of the general appearance of the dough product;

figure 3 represents the triangular section along A-A with a circular axial opening of the dough article;

figure 4 represents the triangular cross-section along AA with more than one circular opening of the test article;

figure 5 represents the triangular section along A-A with an axial triangular opening with arcuate sides of the dough article;

figure 6 represents the triangular section along AA with more than one triangular opening with arcuate sides of the dough article;

figure 7 represents the triangular section along A-A with arcuate sides formed by a plurality of small arcs and the edges formed by them;

Figure 8 is a general view of a dough strip-bent dough product in the form of a triangle with edges and arcuate sides, two of the arcuate sides instead of an edge forming a slot with faces along the entire length of the body;

figure 9 is a triangular section along B-B, from fig. 8, with a frontal notch along the entire length in the middle of one of the arcuate sides of the article;

Figure 10 is a section showing a sharp edge of the dough article;

figure 11 is a section with a rounded edge of the dough article;

figure 12 is a section of a flat beveled edge of the dough article;

figure 13 is a section of a rounded beveled edge of the dough article;

figure 14 is a section of a concave edge of the dough article;

Figure 15 is a general view of a pleated corrugated dough article;

figure 16 is a general view of a helically twisted dough product;

Figure 17 is a general view of a helically wound dough product.

Examples of implementation of the invention

The test article is better explained with the following examples.

The dough product 1 has a prismatic shape with edges 2 and sides 3, and its length is limited by flat faces 4, Fig. 1. The dough product 1 with a prismatic shape has a triangular cross-section, the sides 3 of which have an arcuate shape protruding outwards, which can be of the same or different lengths, Fig. 2. The arcuate shaped sides 3 of the prismatic pastry may be part of a circle, spiral, parabola or other geometric convex curve.

A variant embodiment of the prismatic body 1 of the dough article is that an axial opening 5 with a circular cross-section is located in it along its entire length and is located symmetrically with respect to the sides 3 with an arc-shaped shape, Fig. 3.

A variant embodiment of the prismatic body 1 of the dough article is that more than one holes 6 with a circular cross-section are located in the body 1. The openings 6 are located symmetrically with respect to its arcuate sides 3 along the entire length of the dough product 1, Fig. 4.

A variant embodiment of the prismatic body 1 of the dough article is that an axial opening 7 with a triangular shape is located in it along its entire length. The sides 7a of the axial opening have an arcuate shape, and the opening 7 is located symmetrically with respect to the arcuate sides 3 of the dough article 1, Fig. 5.

A variant embodiment of the prismatic body 1 is that more than one openings 8 with a triangular cross-section and arcuate sides are located in its body along its entire length. The openings 8 with a triangular cross-section are located symmetrically with respect to the arcuate sides 3 of the dough product 1, Fig. 6.

A variant embodiment of the prismatic body 1 is that the arcuate sides 3 of the triangular section are formed by a plurality of small arcs 9 and 10 located along the entire length of the dough article 1, Fig.7.

A variant embodiment of the dough product is that it is bent from a dough strip 1a in the form of a triangle with edges 11 and arcuate sides 12, and two of the arcuate sides 12 instead of an edge form a slit with faces 13 and 14 along the entire length of the dough product 1a, Fig. 8.

A variant embodiment of the dough strip-bent dough product 1a is that the section along B-B, from Fig. 8, is a triangle with edges 11 and arcuate sides 15, 16 and 17, one of the arcuate sides, side 15, being slotted with faces 18 and 19 along the entire length of the dough article 1a, Fig. 9.

A variant embodiment of the prismatic body 1 and the strip body 1a of the pasta is that the edges 2 and 11 of the pasta 1 and 1a are sharp, Fig. 10.

A variant embodiment of the prismatic body 1 and the strip body 1a of the dough product is that the edges 2 and 11 are rounded, Fig. 11.

A variant embodiment of the prismatic body 1 and the strip body 1a of the dough article is that the edges 2 and 11 are chamfered with a plane 2a and edges 2c, Fig. 12.

A variant embodiment of the prismatic body 1 and the strip body 1a of the dough article is that the edges 2 and 11 are chamfered with a rounded section 2c and edges 2e, Fig. 13.

A variant embodiment of the prismatic body 1 and the strip body 1a of the dough product is that the edges 2 and 11 are recessed with a recess 2k and edges 2p, Fig. 14.

A variant of pasta products 1 and 1a is that their bodies are bent wavy along their entire length, Fig. 15.

A variant of pasta products 1 and 1a is that their bodies are twisted along a helical line along their entire length, Fig. 16.

A variant of the test article 1 and 1a is that their bodies are wound along a helical line, Fig. 17.

Claims (1)

Pastry product, characterized in that it consists of a body (1) with a prismatic shape with edges (2) and sides (3), and its length is limited by flat foreheads (4), the cross section of the body (1) being triangular, and the sides (3) have an arcuate convex outward shape, whereby the arcs of the sides (3) may be of the same or different length and be part of a circle, spiral, parabola or other convex geometric curve