GB2182540A - Pastry - Google Patents

Abstract

A pastry comprising a pre-cooked particulate farinaceous product and water, also containing flour. In Examples, the pre-cooked farinaceous product is cracked wheat or rice.

Description

SPECIFICATION Food product The present invention relates to food products and in particulartothe provision of a pastry blend of a particulate wheat or rice product and water. Tradition al recipesforsuch pastry blends provide a pastry comprising a wheat or rice productwhich is cooked and usually bound with an egg, which is difficultto handle on a commercial scale, in particularthe pastry may lack coherence or beto sticky to allow moulding by commercial production methods.

The present invention provides a pastry comprising a pre-cooked particulate farinaceous product, water and flour. By adding theflour it has been found that the pastry has improved coherence and reduced tackiness, allowing for handling on a commercial scale.

The pastry has also been found to have improved appearance and lower adherence to moulds. The improved coherence means that the product will not break up during cooking, particularly deep frying.

Thefarinaceous product may be rice or a pearled and kibbled wheat of cracked wheat.

Preferably the ratio by weight offlourto the combined weight offarinaceous product and water is from about 1 :3to 1:5 and very preferably about 1:3.5.

Preferably the pastry comprises from 69 to 85%, more preferably about 73% to 80% by weight of farinaceous product and water.

The ratio offarinaceous product to water may be abouti :1.3to 1:1.4.

Preferablythe pastry comprises from about 10% to about 35% by weight of flour, more preferably from about 15% to about 30% byweightofflour, and more preferablyfrom 18% to 25% by weight offlour.

The pastry will preferably incorporate salt, preferably in an amount upto 5% by weight, more preferably from about 1% to 3.5%, more preferably from about 1.5% to about 3%.

Baking powder may be included in the pastry mix, preferably in an amount from 5% to 15% by weight of theflour, preferablyfrom about7% to 12% and more preferably about9% of theweightoftheflour.

Preferablythebaking powderisafastactingtype.

It has beenfound that mosttypes offlourare suitable,suchasa bakersflourforgeneralculinary purposes, bread or pastry making.

The pastry may incorporate sugar if a sweet product is desired.

Preferably the pastry is made by mixing the farinaceous product and water, allowing a soaking period, and then mixing in salt, if required, followed bytheflourand baking powder.

The ratio offarinaceous product and water to flour and baking powder is found to determine the con sistencyand handleabilityofthe mixed pastry.

The farinaceous product, such as rice or wheat, is pre-cooked before mixing. To avoid difficulties with microbiological growth or contamination the rice or wheat is preferably pre-cooked and cooled and then soaked in thewaterthen cooked. The pastry is found to resemble closelythe traditional product. Aeration ofthe pastry during cooking, by providing baking powder, is found to enhance the quality of the product.

Preferablythe pastry is mixed and then cut to shapes suitable forforming a casing which may be filled with a cooked, traditional ethnic product or other sweet or savoury filling. The pastry is preferably deep fried and then frozen. It may then bereheatedfor consumption. Alternatively the pastry may be frozen uncooked and then cooked, for example by deep frying or grilling, priorto consumption.

Example 1 Table 1 kg Pre-cooked cracked wheat 10.500 Water 15.000 Salt .840 White flour (Bakers Soft) 7.000 Baking Powder (Fast acting) 0.630 33.970 A wheat based pastry having the composition shown in Table 1 was prepared by soaking the cracked wheat in the water for about 30 to 60 minutes to absorb the water. The salt was blended in and then the whiteflourand baking powderwere added and mixed in until clear. A60 quart universal planetary type mixer with a dough aftachmentwas used.

Example 2 Table 2 kg Par boiled long grain rice 11.250 Water 15.000 Salt 0.600 White Flour (Bakers soft) 7.500 Baking Powder (Fast acting) 0.675 35.025 A rice based pastry having the formulation of Table 2 was prepared by soaking the rice in the waterfor at least two hours. The salt was blended in followed by theflourand baking powder, mixing as in Example 1.

The pastries were rolled to 3.5 mm (wheat based) or 4 mm (rice based) and then cut into 4" discs.

A dise 6 of pastry was placed on a lower die block 1 (Fig. 1 ),filled with approximately 40to 50 gm of precooked filling 5, such as chili concarne or curry, and then covered with a wetted disc 4 of pastry. An upper die block 2was used to compress the discs together, rim 3 being used to trim off excess pastry for reuse.

The product was then deep fried at 1 800C to 1 90"D for approximately 2 minutes following wh ich it was frozen for storage. The frozen product could be reheated in a microwave or oven or refried, preferably after thawing. The thawed produce may also be eaten cold.

Amendments to the claims have been filed, and havethefollowing effect: Claim 1 above has been deleted or textually amended.

New ortextually amended claims have been filed as follows: 1. Anessentiallyfat-free pastrycomprisinga pre-cooked particulate farinaceous product and water, also containing flour.

Claims (9)

1. Apastrycomprising a pre-cooked particulate farinaceous product and water, also containing flour.

2. A pastry according to claim 1, in which the ratio of the weight offlourto the combined weight of water and farinaceous product is from 1 to 1:5.

3. A pastry according to claim 2, in which the said ratio is about 1:3.5.

4. A pastry according to claim 1 or claim 2, comprising from 10% to 35% by weight of flour.

5. A pastry according to claim 4, comprising 15% to 30% by weight of flour.

6. A pastry according to claim 5, comprising 18% to 25% by weight of flour.

7. A pastry according to any ofthe preceding claims in which the weight ratio of farinaceous productto water is from 1 :1.3to 1:1.4.

8. Afood productcomprising ashell of pastry according to any of claims 1 to 7 which has been deep-fried.

9. A pastry orfood product substantially as described in eitherofthe Examples.