WO2017114982A1

WO2017114982A1 - Method for producing food products that can be consumed with a stick, and food product produced by means of said method

Info

Publication number: WO2017114982A1
Application number: PCT/ES2015/070966
Authority: WO
Inventors: Ana Isabel GARCELAN VAZQUEZ
Original assignee: Garcelan Vazquez Ana Isabel
Priority date: 2015-12-30
Filing date: 2015-12-30
Publication date: 2017-07-06

Abstract

The invention relates to a method for producing food products that can be consumed with a stick, such as any food that can be bonded around a holding element, due to the nature thereof, comprising the known phases (1) of the ingredients for making the recipe of the food, creating (2) a bonded mass (M) of the food, cooling (3) the bonded food, positioning (4) the holding stick, shaping (5) the food, and adding (6) a wrapping mass (S) for the bonded food. The invention also relates to a food product that can be consumed with a stick, created by means of said method, comprising a bonded food, a wrapping mass (S) around same and a holding stick, wherein the bonded food is formed by known ingredients and a bonded mass (M) thereof, and the resulting food product has a defined shape.

Description

PROCEDURE OF ELABORATION OF FOOD PRODUCTS

SUSCEPTIBLE TO CONSUME WITH A STICK AND PRODUCT

FOOD OBTAINED BY MEANS OF THIS PROCEDURE DESCRIPTION Technical field of the invention

The present invention corresponds to the technical field of the elaboration of food products for its consumption by means of a stick, wrapped in mass, specifically of the process of said elaboration. The stick presented by these food products facilitates its grip and allows its consumption easily without the need to sit and use cutlery. The foods with which this type of presentation is possible are those that by their nature allow their agglutination around a gripping element.

Background of the Invention

Currently there is a wide variety of foods and recipes that generate a wide culinary offer to enjoy.

The food can be differentiated between those destined for a quiet consumption, by means of cutlery and sitting around a table and those more informal, which do not require the use of said cutlery and are more oriented to their consumption of standing or doing other activities such as walking, work, play in the case of children ...

Given the current pace of life, in which more and more people cannot afford to dedicate the time required by the meal, the number of people who must resort to these types of meals that allow more than one task to be carried out is increasing. same time and are faster to prepare and consume.

Thus, in addition to the sandwich, which is the most typical and common within this food group, new forms have been appearing that increase the variety for This type of consumer. Among them for example, the slice of pizza, sweet or savory crepes ...

However, there is an inconvenience for consumers of this more informal type of food and it is the limited number of foods that are allowed to be consumed through a snack, pizza or crepe.

Thus, the person who for work has to eat this type of fast food several days in a row, ends up missing the traditional flavors of a good recipe, of homemade food, or at least of different flavors, but that due to its limitations of time cannot be allowed.

Another case is that of those people who are touring a city and not wanting to leave anything in the city without enjoying and without contemplating, do not have time to sit at a table and taste the typical dishes of the place or any recipe more elaborate In these cases, these tourists do not have a variety of flavors when choosing fast food, and they are eager to try the typical dishes or, those who have already tried and would love to remember their flavors that they liked so much .

Description of the invention

The process of manufacturing food products that can be consumed with a stick wrapped in dough, such as any food that by its nature allows its agglutination around a gripping element proposed here, comprises some stages of execution.

The first phase consists of precooking the ingredients for the preparation of the recipe of the food in question.

The next phase is the realization of a mass of agglutination of the food, to then perform the cooling of the agglutinated food. The fourth phase, once it has cooled down, consists of placing the clamping stick.

With the stick already in place, the food is shaped in a fifth phase and then a wrapping mass of the agglutinated food is added.

According to a preferred embodiment, this process for preparing food products further comprises a phase of freezing the agglutinated food, which takes place after the fifth phase consisting of shaping the food previously placed in the holding stick.

According to another preferred embodiment, the process for preparing food products also comprises a freezing phase of the product, which in this embodiment takes place after the sixth phase consisting of the addition of a wrapping mass of the agglutinated food.

In this preferred and preferred embodiment, it also comprises an additional phase of cooking the product, prior to said freezing phase thereof.

According to a preferred embodiment, in any of the above cases, the process further comprises a bagging and labeling phase (7) of the food product, after the phase of adding (6) a wrapping mass of the agglutinated food.

In the preferred embodiment in which there is a phase of freezing of the agglutinated food after the phase of shaping the food, preferably the phase of adding the wrapping mass of the agglutinated food comprises the pouring of said wrapping mass into molds of a cooking machine, the placement of the frozen agglutinated food on it and a simultaneous process of cooking the wrapping and defrosting mass of the agglutinated food, the next phase being the consumption of the food product. According to a preferred embodiment, the precooking of the ingredients for the preparation of the food is carried out by means of a thermal treatment by a cooking that can be boiled, steamed, stewed, braised, glazed, tapped, roasted, sauteed, baked, fried, bleached, microwave, iron, charcoal or gratin.

According to a preferred embodiment, the cooling of the agglutinated food is carried out by slow freezing, either by freezers by natural convection or by means of refrigeration and freezing cellars.

According to another preferred embodiment, the cooling of the agglutinated food is carried out by rapid freezing, either by indirect contact freezers, plate freezers, immersion freezers, continuous scraped surface freezers, forced air convection, air blast freezers, freezers semi-continuous loads, by linear freezing tunnels, by spiral freezing tunnels, by fluidized bed tunnels, by immersion or sprinkling with direct contact with the cooling medium.

According to another preferred embodiment, the cooling of the agglutinated food is carried out by means of hydrocooling.

Also in another preferred embodiment, said cooling is performed by vacuum cooling. In cases where there is a freezing phase, either after the phase consisting in shaping the food or after the phase of placing a wrapping mass of the agglutinated food, said freezing according to a preferred embodiment is carried out by means of a system of Indirect contact freezing by means of a plate freezer.

According to another preferred embodiment, said freezing phase is carried out by means of a direct contact freezing system, by means of a brine spray, nitrogen spray freezer or an immersion and spray freezer. According to a preferred embodiment, the wrapping dough of the agglutinated food consists of puff pastry, brioch, breaded, sponge cake, bread, crepe or the like. According to a preferred embodiment, the agglutination dough of the food product consists of bechamel, jam, cheese, farce or the like and the addition of a thickener, gelatin or gelling agent.

This report also presents a food product that can be consumed with a stick, made using the manufacturing procedure defined above.

Said food product comprises an agglutinated food, a wrapping dough around it and a holding stick partially inserted into the agglutinated food.

Said agglutinated food is formed by precooked ingredients and by an agglutinated dough thereof. Likewise, the food product resulting from the union of these with the wrapping dough has a definite shape.

With the process of manufacturing food products that can be consumed with a stick and the food product thus obtained as proposed herein, a significant improvement in the state of the art is obtained. This is because it offers the opportunity to get a wide variety of flavors and types of food that can be tasted dynamically and informally, while walking through a city sightseeing, while working ...

Therefore, the variety currently available in terms of food of this type is greatly expanded and, in addition, a safe, clean and convenient way of picking up, transporting and eating said product made with this procedure is achieved. Likewise, with this procedure a quality meal is achieved, such as that which can be eaten with a traditional recipe, which thanks to the agglutination allows this presentation in a gripping element, which facilitates that which can be eaten while other activities are performed.

Brief description of the drawings

In order to help a better understanding of the features of the invention, according to a preferred example of practical implementation thereof, an integral part of said description is provided, a series of drawings where, for illustrative and non-limiting purposes, represented the following:

Figure 1 shows a block diagram representative of the process for preparing food products that can be consumed with a stick, for a first preferred embodiment of the invention.

Figure 2.- Shows a block diagram representative of the process for preparing food products that can be consumed with a stick, for a second preferred embodiment of the invention.

Figure 3.- Shows a block diagram representative of the process for preparing food products that can be consumed with a stick, for a third preferred embodiment of the invention. Detailed description of a preferred embodiment of the invention

In view of the figures provided, it can be seen that in a first preferred embodiment of the invention, the process for preparing food products that can be consumed with a stick, such as any food that by its nature allows its agglutination around a grip element presented here, comprises the execution phases that can be observed in said Figure 1. As shown in said Figure 1, the first phase is the precooking 1 of the necessary ingredients for the preparation of the concrete food. This food can be for example a paella, a beef stew, a stew, some spaghetti Bolognese, carbonara ...

Precooking 1 of the food ingredients is done by heat treatment T with some type of cooking.

In this preferred embodiment of the invention, the food is considered to be Bolognese spaghetti, therefore, this first phase consists of precooking 1 by boiling T1 of spaghetti, frying T2 of meat, onion and the fried tomato and the mixture of this sauce with the spaghetti.

Next, the second phase of the process consists in the realization 2 of an agglutination mass M of the food which in this first preferred embodiment of the invention is formed by a cheese M1 and a thickener N1, until the appropriate density of the food is achieved. and then the third cooling phase 3 of said agglutinated food.

In this first preferred embodiment of the invention, cooling 3 of the agglutinated food is carried out by forced air convection E1.

Once the food is already cold, the fourth phase is carried out consisting of the placement 4 of a support stick thereof.

Next, the fifth phase consists in shaping the food with the clamp stick already in place.

In this first preferred embodiment of the invention, the process comprises an additional phase after this fifth phase, consisting of a freezing phase C of the agglutinated food. Freezing is carried out, in this first preferred embodiment of the invention, by means of a direct contact freezing system by means of a C1 nitrogen spray freezer.

Then, with the frozen food, the addition 6 of a wrapping mass S of the agglutinated food takes place, which in this first preferred embodiment of the invention is a breach S1.

Finally, bagging and labeling 7 of the product is carried out.

By means of this process for preparing food products that can be consumed with a stick, for this first preferred embodiment of the invention, a food product is obtained which is likewise protected by the present specification.

This product thus obtained comprises an agglutinated food, a wrapping dough thereof and a clamping stick partially introduced into the agglutinated food.

Said agglutinated food is formed by precooked ingredients and a mass of agglutinated thereof. In this first preferred embodiment of the invention, the precooked ingredients are formed by the ingredients of spaghetti Bolognese and the dough is an M1 bechamel and an N1 thickener. The food product thus obtained as a union of the agglutinated food and a wrapping dough, has a defined shape.

A second preferred embodiment of the invention is shown in Figure 2.

In this second mode, as can be seen in said Figure 2, the first phase is again the precooking 1 of the food by heat treatment T with some type of cooking. In this second mode, a food different from the previous one is cooked, in this case a meat stew, therefore the heat treatment is carried out by means of a T3 stew. The second phase as shown in Figure 2 is likewise the embodiment 2 of an agglutination mass M of the food, which in this second embodiment of the invention is formed by a bechamel M2 and a thickener N1, and the third phase, cooling 3 of the agglutinated food. In this second preferred embodiment of the invention, the cooling thereof is carried out by vacuum cooling E2.

Next, the next phase is the placement 4 of a holding stick in the agglutinated food and then the phase of shaping said food agglutinated with the stick.

The next phase, as can be seen in Figure 2, is the addition 6 of a wrapping mass S around the agglutinated food, which in this second preferred embodiment of the invention is a puff pastry S2.

In this second preferred embodiment of the invention, a product 8 is then cooked by frying T2 thereof and after cooking, a freezing phase C of the product is carried out. Freezing C is carried out, in this second embodiment, by a direct contact freezing system by nitrogen spraying C1.

Finally, bagging and labeling 7 of the food product is carried out.

The food product obtained in this second preferred embodiment of the invention is similar to the first embodiment described, except that the precooked ingredients are those that are part of the recipe for a meat stew.

A third preferred embodiment of the invention is presented herein, which is shown in Figure 3.

In this third preferred embodiment of the invention, the process for preparing food products that can be consumed with a stick It presents a first precooked phase 1, by means of a heat treatment with a type of cooking, which in this third embodiment is the T4 roast of meat such as chicken. The second phase as shown in said Figure 3 is the embodiment 2 of an agglutination mass M of the food which in this third preferred embodiment is formed by a bechamel M2 together with a jelly N2, and the third phase, cooling 3 of the agglutinated food. In this third preferred embodiment of the invention, cooling 3 thereof is carried out by E3 plate freezers.

The next phase is the placement 4 of a holding stick in the agglutinated food and then the phase of shaping said food agglutinated with the stick.

This third preferred embodiment of the invention then comprises an additional freezing phase C of the agglutinated food, which takes place after the phase consisting of shaping the food previously placed in the holding stick. This freezing phase is carried out by means of a C2 plate freezer.

Then, as can be seen in Figure 3, the addition 6 of a wrapping mass S is made around the agglutinated food, which in this third preferred embodiment of the invention is formed by a crepe S3.

Also, in this third preferred embodiment of the invention, this phase of addition 6 of the wrapping mass S of the agglutinated food comprises the pouring 9 of said wrapping mass S, that is, the crepe mass S3, in molds of a cooking machine. Next, the frozen agglutinated food is placed on said crepe mass S3 in the molds and a simultaneous process of cooking of the wrapping mass S 1 and thawing of the agglutinated food is initiated. Finally, direct consumption 12 of the food product is made. The food product obtained in this second preferred embodiment of the invention is similar to that of the first and second embodiment set forth, except that the precooked ingredients are those that are part of the recipe for a roast chicken.

With the process of manufacturing food products that can be consumed with a stick and the food product thus obtained, which is presented in these three preferred embodiments of the invention, these being also informative but in no way limiting, significant improvements are achieved with respect to to the state of the art, both from the point of view of comfort, hygiene and quality of the product obtained and from that of the simplicity of the manufacturing process, which manages to provide a wide variety of consumable products informally and therefore is improved in this way the food of the people who choose this type of food either for pleasure or for necessity.

Claims

1- Procedure for the production of food products that can be consumed with a stick, such as any food that by its nature allows its agglutination around a gripping element, characterized in that it comprises the following phases

precooked (1) of the ingredients for preparing the food recipe;

realization (2) of a mass of agglutination (M) of the food;

- cooling (3) of the agglutinated food;

placement (4) of the clamping stick;

shape (5) the food, and

added (6) of a wrapping dough (S) of the agglutinated food. 2- Process for preparing food products that can be consumed with a stick, according to claim 1, characterized in that it comprises a freezing phase (C) of the agglutinated food, after the phase of shaping (5) the food placed on the stick clamping 3- Process for preparing food products that can be consumed with a stick, according to claim 1, characterized in that it comprises a freezing phase (C) of the product, after the phase of adding (6) a wrapping dough (S) of the agglutinated food. 4- Process for preparing food products that can be consumed with a stick, according to claim 3, characterized in that it comprises an additional cooking phase (8) of the product, after the addition phase (6) of a wrapping dough (S ) of the agglutinated food and prior to the frozen phase (C) thereof.

5- Process for preparing food products that can be consumed with a stick, according to claim 2, characterized in that the addition (6) of the wrapping mass (S) of the agglutinated food comprises the pouring (9) of said wrapping mass (S) in molds of a machine cooked, the placement (10) of the frozen agglutinated food on it and a simultaneous process (1 1) of cooking of the wrapping dough (S) and defrosting of the agglutinated food, the next phase being the consumption (12) of the food product .

Process for preparing food products that can be consumed with a stick, according to any one of claims 1, 2 or 3 and 4, characterized in that it comprises a bagging and labeling phase (7) of the food product, after the addition phase (6 ) of a wrapping dough (S) of the agglutinated food.

Process for preparing food products that can be consumed with a stick, according to any of the preceding claims, characterized in that the precooking (1) of the ingredients for the preparation of the food is carried out by means of a heat treatment (T) by boiling (T1), steamed, stewed (T3), braised, glazed, grilled, roasted (T4), sauteed, baked, fried (T2), bleached, microwave, iron, charcoal or gratin.

Process for preparing food products that can be consumed with a stick, according to any of claims 1 to 7, characterized in that the cooling (3) of the agglutinated food is carried out by slow freezing, either by freezers by natural convection, or by cavas refrigeration and freezing.

Process for preparing food products that can be consumed with a stick, according to any of claims 1 to 7, characterized in that the cooling (3) of the agglutinated food is carried out by rapid freezing, either by indirect contact freezers, plate freezers ( E3), immersion freezers, continuous scraped surface freezers, forced air convection (E1), air blast freezers, load and semi-continuous freezers, by linear freezing tunnels, spiral freezing tunnels, by fluidized bed tunnels, by immersion or sprinkling with direct contact with the cooling medium.

10. Process for preparing food products that can be consumed with a stick, according to any of claims 1 to 7, characterized in that the cooling (3) of the agglutinated food is carried out by means of hydrocooling.

1 1- Process for preparing food products that can be consumed with a stick, according to any one of claims 1 to 7, characterized in that the cooling (3) of the agglutinated food is carried out by vacuum cooling (E2).

12- Process for preparing food products that can be consumed with a stick, according to any of claims 2 or 3, characterized in that the freezing (C) is carried out by means of an indirect contact freezing system, by means of a plate freezer (C2 ).

13. Process for preparing food products that can be consumed with a stick, according to any of claims 2 or 3, characterized in that the freezing (C) is carried out by means of a direct contact freezing system, by means of a brine spray freezer , nitrogen spray (C1) or an immersion and spray freezer.

14- Process for preparing food products that can be consumed with a stick, according to any of the preceding claims, characterized in that the wrapping mass (S) of the agglutinated food consists of puff pastry (S2), brioch, breaded (S1), sponge cake, bread, crep (S3) or similar.

15- Process for preparing food products that can be consumed with a stick, according to any of the preceding claims, characterized in that the agglutination mass (M) of the food product is formed by bechamel (M2), jam, cheese (M1), farce or the like and the addition of a thickener (N1), gelatin (N2) or gelling agent.

16- Food product that can be consumed with a stick, carried out by means of the elaboration process defined in claims 1 to 15, characterized in that it comprises an agglutinated food, a wrapping mass (S) located around it and a clamping stick introduced partly in said agglutinated food, where the agglutinated food is formed by pre-cooked ingredients and an agglutinated dough (M) thereof and the food product resulting from the union of the agglutinated food with the wrapping mass (S) has a defined shape .