WO1990000860A1

WO1990000860A1 - Method for producing differently flavoured, particularly quick-frozen and/or snack meals covered with an edible packing, especially with a product of the baking industry

Info

Publication number: WO1990000860A1
Application number: PCT/HU1989/000038
Authority: WO
Inventors: János BUDAI
Original assignee: HAMBI KFT
Current assignee: HAMBI KFT
Priority date: 1988-07-21
Filing date: 1989-07-19
Publication date: 1990-02-08
Anticipated expiration: 1991-01-21
Also published as: HU202081B

Abstract

A method for preparing differently flavoured, particularly quick-frozen and/or snack meals covered with an edible packing, especially with a product of the baking industry. In course of carrying out the method according to the invention the baker's product consisting of two halves and forming the covering is kneaded in a way known in itself, baked in a special baking form and filled with differently flavoured fillings. Proportion of covering and filling is kept within the range of 55-65 weight % and/or 35 to 45 %, respectively and than it is formed into a product being ready to consumption.

Description

METHOD FOR PRODUCING DIFFERENTLY FLAVOURED, PARTICULARLY QUICKFROZEN AND/DR SNACK MEALS COVERED WITH AN EDIBLE PACKING, ESPECIALLY WITH A PRODUCT OF THE BAKING INDUSTRY

Technical Field

The invention relates to a method for producing differently flavoured, particularly quick-frozen and/or snack meals covered with an edible packing, especially with a product of the baking industry.

Background Art

Development of quick-service business chains, in which meals can be consumed quickly, however, under cultured circumstances, should be considered as a naturally consequence of the intensified mode of life. Essential requirement of quick-servicing lies in that finished or semi-finished products should be available not requiring extra time for preparation, accordingly waiting time can be reduced to the minimum.

It goes without saying that in addition to quick- -service catering these types of products are requested in households too, wherein semi-finished quick-frozen product has become most popular.

In case of the aforementioned quick-service business chains the sort of products being offered for consumption is rather restricted. "Hamburgers" resp. foods similar to hamburgers, as well as pizzas are widely spread. As it is well known, hamburger consists of a previously seasoned fried meat-ball and different garnishings, so salads, onions, radish, ketchup etc. inserted into a baker's ware. The disadvantage lies in that assortment is limited, single components cannot take up the flavours of one another, additionally filling is slipping out of the bakers'ware.

Another well known type is the pizza, consisting of a dough made according to a special receipt and of differently flavoured filling mainly on meat basis and other completing materials, so the indispensable pizza- -sauce and other complementary seasonings.

The disadvantage lies in that - in particular with home-made pizzas - it does not always succeed to make a pizza in the desired quality and flavour, at the same time different flavours do not harmonize always with each other. - - -

A further disadvantage of the products sold in quick- -service networks lies in that the consumer is unable to state resp. to see the components included, as a consequence some foods of poor quality may result in losing confidence of the consumer in certain products.

Disclosure of Invention

Ever increasing demand led to the development of the method according to this invention; the aim lies in to produce a product consisting of differently flavoured fillings covered with an edible product of the baking industry, simultaneously the proportion of filling and covering - baker's ware - is predetermined and depends on the kind and quality of filling.

According to the invention, the aim set is realized by means of a method in course of which the covering

- preferably some baker's ware - consisting of two halves is processed in a known way, baked in a special form, thereafter it is filled with variously spiced filling, wherein weight proportion of the filling and baker's ware is kept in the range of 55 - 65% and 35 - 45%, respectivel finally it is formed to a product being suitable for consumption .

In a preferred mode of carrying out the invention the baker's ware forming the covering is prepared by using flour Bl-55 and BL-80 in a ratio of 4:1, 4% yeast, 1,5% salt,

3% citopan, 3% margarine, 1% sugar and 2% uni-baking powder O2, by kneading, forming, multiple rest and surfacial treating, wherein surfacial treating is performed by applying the mixture of pulverized egg and powdered lean milk in a ratio of 1:1. In course of another preferred carrying out the invention the baker's ware forming the covering is baked in a long-shaped baking form shaped as race- -course, provided on its middle part with a protrusion having the same shape as the outer .form, preferably in a baking space without steam for a period of 20 to 22 min.

With another preferred carrying out the invention the baker's ware forming the covering is filled with a filling on meat basis with different seasonings, so cheese, tomato, mushroom etc. while the product ready for consumption is baked expediently in a microwave oven .

Brief Description of Drawings The process according to the invention and the formation of the baking form will be described in detail with reference to the drawings enclosed, wherein

Fig. 1 is an axonometric top view of the baking form to be used according to the method as described.

Fig. 2 is a sectional view of the baking form according to Fig. 1.

Modes for Carrying Out the Invention The baker's ware according to the invention forming a covering is prepared, as follows:

Example 1

Material composition according to the present example relates to the preparation of 1000 pcs of baker's ware: flour BL 55 38,5 kg flour BL 80 9,5 kg yeast 1,92 kg salt 0,72 kg citopan 1,44 kg margarine 1,44 kg sugar 1,48 kg

"unisuf' -powder G₂ 0,96 kg

Surfacial treting requires 0,5 kg pulverized egg and 0,5 kg powdered lean milk, as well as 4 kg coocing-oil for lubricating the baking form and processing.

Raw materials as described above are prepared and kneaded. Processing and kneading are performed with an intense or quick kneadεr. For the sake of order it should be mentioned that all the components of the dough will be used in course of kneading.

Parameters of kneading are summarized in the following table

Table 1

Phase of Phase of kneading (min) dough measuring (min)

Intense kπεader 2,5 - 3 20 - 30

Quick-kneader 8 - 10 40 - 45

In both cases the temperature to be obtained is 30 to 32 °C.

The dough thus kneaded is distributed, formed and rounded manually and allow it to rest for 8 to 10 minutes.

After mechanized forming and allowing to rest for 8 to 10 minutes, the dough is cut to pieces, pre-rolled and placed into the baking form. Surfacial treating is performed by the suspension of pulverized egg and lean milk powder. Surfacial treating should be repeated in the 30th minute of leavening. Leavening lasts 40 to 45 minutes.

The leavened dough placed into the baking form is baked ready in an oven without steam for 20 to 22 minutes. Finished product has a mass of 60 - 5 g and fat content of 3% related to the dry substance.

Form of the finished product will be determined by the shape of the baking form, as it becomes obvious from Figs 1 and 2.

As it is to be seen, essentially the baking form has an elougated form - the shape of a race-course - provided on the middle part with a protrusion 2 being identical with the external shape. By the protrusion 2 it can be achieved that a "nest" (cavity) is formed for receiving the filling. Thereafter the finished baker's ware is filled in compliance with demands. In dependence of the substance and kind of the filling, in case of the product being ready for consumption proportion of the covering and the filling lies in the range between 55 to 65% and 35 to 45% respectively.

The advantage of the product prepared by the method according to the invention lies in the variety, additionally it becomes possible to maintain and popularize the flavours of Hungarian cuisine. Advantage of the baked product forming the covering lies in its neutral taste, accordingly, seasoning of the filling contained can prevail to the desired extent.

A further advantage lies in that it can be senved in warm and cold version equally.

The product prepared according to the invention, and particularly the product serving as a covering shows the additional favourable feature, in so far as it can be filled according to the wish of the consumer, who may select the optional filling and whether it should be served cold or warm.

In case of a quick-frozen product anybody may prepare the desired dish.

A further advantage of the method according to the invention lies in that marketing of the product becomes possible on an inconsiderable ground space and by un¬ skilled personnel, at the same time low and quickly remunerative costs can be reckoned with.

Claims

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1) Method for producing differently flavoured, particularly quick-frozen and/or snack meals covered with an edible packing, preferably with a product of the baking industry, c h a r a c t er i zed in that baker's product consisting of two halves and forming the covering is kneaded in a way known in itself, backed in a special form and filled with fillings with various seasonings, whereas proportion of filling and covering is kept in the range of weight-% of 55 to 65% and 35 to 45%, respectively, and than it is formed to a product being suitable for consumption.

2) Method as claimed in claim 1, c har a cter ize d in that the baker's ware forming the covering is processed from the mixture of flour BL 55 and BL 80, respectively, in a ratio of 4:1, 4% yeast, 1,5% salt, 3% citopan, 3% margarine, 1% sugar and 2% uni-baking powder Q~ by kneading, shaping and repeated rest as well as surfacial treatment.

3) Method as claimed in claim 2, ch ar acter i ze d in that surfacial treatment is performed with the mixture of pulverized egg and lean milk powder in the ratio of 1:1.

4) Method as claimed in any of the claims 1 to 3, char a ct e r i ze d in that the product is baked in a long-shaped form - like a race-course - having a protrusion (2) on its middle part having a form identical with the outer shape.

5) Method as claimed in any of the claims 1 to 4, ch ar a cteri zed in that the product orming the covering is baked in an oven without steam for 20 to 22 minutes. 6) Method as claimed in any of the claims 1 to 5, ch a r act er i z e d in that the baker's ware forming the covering is filled with differently flavoured filling on meat basis seasoned with cheese, tomato, mushroom etc.

7) Method as claimed in any of the claims 1 to 6, c h a r a c t e r i z e d in that the product is baked ready for consumption in a microwave oven.