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WO2019068150A1 - Produit de pâte - Google Patents

Produit de pâte Download PDF

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Publication number
WO2019068150A1
WO2019068150A1 PCT/BG2018/000038 BG2018000038W WO2019068150A1 WO 2019068150 A1 WO2019068150 A1 WO 2019068150A1 BG 2018000038 W BG2018000038 W BG 2018000038W WO 2019068150 A1 WO2019068150 A1 WO 2019068150A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough product
spheroidal
edges
bevelled
flatly
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/BG2018/000038
Other languages
English (en)
Inventor
Iliana Petrova BODUROVA
Dliana Petrova BODUROVA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2019068150A1 publication Critical patent/WO2019068150A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products

Definitions

  • the invention relates to a dough product, a type of a couscous with a varied oval shape with a maximum dimensional surface and will be used in the food industry.
  • Dough products of the couscous type with a circular intersection or with an elliptical-shape are known, the length of which in elliptical shape is not greater than the height of several sections.
  • the couscous dough products are dried, then cooled to room temperature, and boiled for consumption, whereby due to their shape and surface, a considerable amount of energy is consumed.
  • the object of the invention is to create a dough product whose shape and surface to be able to use a lower energy consumption for drying, cooling and cooking.
  • the problem is solved by having created a spheroidal tetrahedron-shaped dough product made up of four spheroidal protruding outward sides forming six edges and four vertices.
  • the length of the edges is equal to the radius of the spheroidal sides.
  • the outer surface of the spheroidal tetrahedron is greater by about ten percent of the outer surface of a sphere with the same volume.
  • a variant of a spheroidal tetrahedron-shaped dough product is that on one side there is a flat round part and the opposite tip is flat.
  • Another embodiment of the dough product is that it is composed of two triangular pyramids with spherical protruding outwardly forming edges and peaks with a common base.
  • a variant embodiment of the dough product is composed of two triangular pyramids with spheroidal protruding outwardly sides, projecting edges with a common base, the pyramid peaks being flatly beveled.
  • a variant embodiment of the dough product is composed of two triangular pyramids with spherical protruding sides, forming edges and peaks, and between the two triangular pyramids there is a prismatic part on their basis, whose section is a triangle with arched edges.
  • a variant embodiment of the dough product is composed of two triangular pyramids with spheroidal protruding sides forming edges, and between the bases of the two pyramids there is a prismatic part, whose section is a triangle with arched edges and the vertices of the triangular pyramids are flatly beveled.
  • Another embodiment of the dough product is that it is composed of a spheroidal cone with a convex outwardly projecting surface, a tip and a base with a circular shape and a protruding portion of a sphere.
  • a variant embodiment of the dough product is a spheroidal cone with a convex outwardly projecting surface, forming a tip, which is flatly bevelled and a circular-shaped base and a protruding portion of a sphere, having a flat circular portion opposite the flatly beveled tip.
  • a variant embodiment of the dough product comprises a spheroidal cone with a convex outer surface forming a tip and a base with a sphere portion and between the base of the spheroidal cone and the sphere portion there is a cylindrical portion formed.
  • a variant embodiment of the dough product comprises a spheroidal cone with a convex outwardly projecting surface forming a tip, which is flatly beveled and a circular-shaped base and a part of a sphere having a cylindrical portion arranged between them, and on the part of the sphere there is a flat circular portion, opposite to the flatly beveled tip.
  • Another embodiment of the dough product is that it is composed of two identical spheroidal cones with protruding outwardly forming surfaces formings tips and with a common base.
  • a variant embodiment of the dough product is composed of two identical spheroidal cones with protruding outwardly forming surfaces, forming tips with a common base, the vertices being flatly beveled.
  • a variant embodiment of the dough article is composed of two identical spheroidal cones with protruding outwardly forming surfaces forming vertices and bases having a cylindrical portion between their bases.
  • a variant embodiment of the dough product is composed of two identical spheroidal cones with protruding outwardly forming surfaces which are flat beveled and a cylindrical portion is arranged between the cone bases.
  • the edges of the sides and the unbevelled tips can be rounded.
  • the edges of the pasta sides may also be beveled.
  • a variant embodiment of the dough product is composed of two identical spheroidal cones with protruding outwardly forming surfaces which are flat beveled and a cylindrical portion is arranged between the cone bases.
  • the edges of the sides and of the unbevelled tips can be rounded.
  • the edges of the pasta sides may also be bevelled.
  • pasta products have a larger outer surface of up to ten percent compared to the analogical volume and mass pasta products of the couscous type, which allows quicker drying and cooling during the production and cooking for consumption with a smaller energy consumption.
  • Figure 1 is a front view of a spheroidal tetrahedron shaped beaker with spheroidal sides 1, edges 2 and vertices 3;
  • Figure 2 is a top view of the dough article of Figure 1 with spheroidal sides 1, edges 2 and vertices 3;
  • FIG. 3 is a front view of a spheroidal tetrahedron shaped pasta product with sides 1, edges 2 and vertices 3 with a flat circular portion 4 on one of the sides 1 and the opposite tip 5 is flatly bevelled;
  • FIG. 4 is a view of a dough product consisting of two triangular pyramids with spheroidal outwardly projecting sides 6, edges 7 and vertices 3 having a common base, a triangle 8 with arcuate sides;
  • FIG. 5 is a view of a dough product consisting of two triangular pyramids with spheroidal outwardly projecting sides 6 and edges 7 having a common base, a triangle 8 with arcuate sides, the pyramid peaks 9 being flatly bevelled;
  • FIG. 6 is a view of a dough product consisting of two triangular pyramids with spheroidally outwardly projecting sides 6, edges 7 and vertices 3, between which is a prism 10 with a face 8, the prism section 10 being a triangle with arcuate sides;
  • FIG. 7 is a view of a dough product consisting of two triangular pyramids with spheroidally outwardly projecting sides 6, edges 7 and flatly bevelled peaks 11, between which is there is a prism 10 with a face 8 whose section is a triangle with arcuate sides.
  • FIG. 8 is a dough product consisting of a spheroidal cone 12 with an outwardly projecting surface with a tip 15 and a base 13 and a sphere portion 14;
  • Figure 9 is a dough product consisting of a spheroidal cone 12 with a convex outwardly projecting surface and a base 13 and a spherical portion 14 having a flat round portion 16 of the spherical portion 14 located against the flat bevelled tip 17 of the spheroidal cone 12;
  • Figure 10 is a dough product having a cylindrical portion 18 situated between the base 13 of the spheroidal cone 12 and the sphericial portion 14;
  • Figure 1 1 is a dough product having a cylindrical portion 18 situated between the base 13 of the spherical cone 12 and the spherical portion 14, and a spherical portion 14 having a flat circular portion 16 opposite to the flat bevel 17;
  • FIG. 12 is a dough product consisting of two identical spheroidal cones 12 with an outwardly projecting surface with peaks 15 and a common base 13;
  • FIG. 13 is a dough product consisting of two identical spheroidal cones 12 with a convex outwardly projecting surface and flat bevelled peaks 17 and a common base 13;
  • FIG. 14 is a dough product consisting of two identical spheroidal cones 12 with an outwardly projecting surface and with peaks 15 and bases 13 having a cylindrical portion 18 between the bases 13;
  • FIG. 15 is a dough product consisting of two identical spheroidal cones 12 with a convex outwardly projecting surface and flatly bevelled peaks 17 and bases 13, having a cylindrical portion 18 between the bases 13.
  • the dough product is better illustrated by the following examples.
  • the formed dough product is in the form of a spheroidal tetrahedron composed of four spheroidal protruding outward sides 1 and forming six edges 2 and four vertices 3.
  • the length of the edges 2 is equal to the radius of the spheroidal sides 1.
  • the outer surface of the spheroidal tetrahedron is greater by about ten percent of the outer surface of a sphere of the same volume.
  • a variant of a spheroidal tetrahedron-like dough product is that on one of the sides 1 there is a flat round portion 4 and its opposite tip 5 is flatly bevelled.
  • Another embodiment of the dough product is that it is composed of two triangular pyramids with spheroidal outwardly projecting edges 6 forming edges 7 and vertices 3 with a common base 8.
  • a variant embodiment of the dough product is composed of two triangular pyramids with spheroidally projecting outwardly facing sides 6 forming edges 7 of a common base 8, with the pyramid peaks 9 are flatly bevelled.
  • a variant embodiment of the dough product is composed of two triangular pyramids with spheroidally protruding outwardly facing sides 6 forming edges 7 and vertices 3, whereas between the two triangle pyramids there is a base 8 where a prismatic part 10 is situated, which section is a triangle with arcuate sides.
  • a variant embodiment of the dough product is composed of two triangular pyramids with spheroidal protruding sides 6 forming edges 7 and between the bases 8 of the two pyramids there is a prismatic part 10 whose section is a triangle with arcuate sides and the vertices 11 of the triangular pyramids are flatly bevelled.
  • Another variant embodiment of the dough product is that it is composed of a spheroidal cone 12 with a protruding outwardly projecting surface, a tip 15 and a circular-shaped base 13 and an outwardly projecting portion of a sphere 14.
  • a variant embodiment of the dough product comprises a spheroidal cone 12 with a convex outwardly projecting surface forming a tip 17 which is flatly bevelled with a base 13 and an outwardly projecting portion of a sphere 14 having a flat round portion 16 opposite to the flatly bevelled tip 17.
  • a variant embodiment of the dough product comprises a spheroidal cone 12 with an outwardly projecting surface forming a tip 15 and a base 13 and a sphere portion 14 between which a base portion 13 and a sphere portion 14 is located a cylindrical portion 18.
  • a variant embodiment of the dough product is composed of a spheroidal cone 12 with a convex outwardly projecting tip 17, which is flatly bevelled and with a base 13 and a portion of a sphere 14 having a cylindrical portion 18 therebetween and a spheroidal portion 14 having a flat round portion 16 opposite to the flatly bevelled tip 17.
  • Another embodiment of the dough product is that it is composed of two identical spheroidal cones 12 with protruding outwardly forming tips 15 and a common base 13.
  • An alternative embodiment of the dough product is composed of two identical spheroidal cones 12 with outwardly projecting peaks forming tips 17 with a common base 13, the vertices 17 being flatly bevelled.
  • a variant embodiment of the dough product is composed of two spheroidal cones 12 with protruding outwardly forming tips 15 and bases 13 and a cylindrical portion 18 extending between the bases 13.
  • a variant embodiment of the dough product is composed of two identical spheroidal cones 12 with outwardly projecting surfaces forming peaks 17 and bases 13 with peaks 17 are flatly bevelled and a cylindrical portion 18 extending between the bases 13.
  • edges 2 and 7 and the vertex 3 and 15 of the dough products may also be rounded.
  • the edges 2 and 7 of the pasta product can be bevelled as well.
  • Advantage of our couscous pasta products is that they have a larger outer surface of up to ten percent compared to the volume and mass of the existing couscous-like pasta products, which allows quicker drying and cooling during the production and cooking for consumption, with lower energy consumption.
  • Figure 1 is a front view of a spheroidal tetrahedron shaped dough product with peaks 3, edges 2 and spheroidal sides 1 ;
  • FIG. 2 is a top plan view of the dough product of Figure 1 with peaks 3, edges 2 and sides 1;
  • FIG. 3 is a front view of a dough product with a spheroidal tetrahedron shape with peaks 3 and 5, edges 2, sides 1, flat spot 4 on one of the sides 1, and the opposite tip 5 is flatly bevelled;
  • FIG. 4 is a view of a dough product consisting of two triangular pyramids with spheroidal outwardly projecting sides 6, edges 7 and vertices 3 having a common base 8, a triangle with arcuate sides;
  • Figure 5 is a view of a dough product consisting of two triangular pyramids with spheroidal outwardly projecting sides 6 and edges 7 having a common base 8, a triangle with arcuate sides, the vertices 9 of the pyramids being flatly bevelled.
  • FIG. 6 is a view of a dough product consisting of two triangular pyramids with spheroidal outwardly projecting sides 6, edges 7 and vertices 3, between which there is a prism 10 with a face base 8, the cross-section of the prism 10 being a triangle of arcuate sides;
  • FIG. 7 is a view of a dough product consisting of two triangular pyramids with spheroidal outwardly projecting sides 6, edges 7 and flatly bevelled peaks 11, between which there is a prism 10 with a face 8 whose section is a triangle with arcuate sides;
  • FIG. 8 is a dough product consisting of a spheroidal cone 12 with an outwardly projecting surface with a tip 15 and a base 13 and a portion of an outwardly projecting sphere 14;
  • FIG. 9 is a dough product consisting of a spheroidal cone 12 with a convex outwardly projecting base 13 and a portion of a sphere 14 having a flat spot 16 of the spheroidal portion 14 located against the flatly bevelled tip 17 of the spheroidal cone 12;
  • FIG. 10 is a dough product having a cylindrical portion 18 situated between the base 13 of the spheroidal cone 12 and the spheroidal portion 14;
  • Figure 11 is a dough product having a cylindrical portion 18 disposed between the base 13 of the spheroidal cone 12 and the spheroidal part 14 with a flat spot 16 opposite to the flatly bevelled tip 17;
  • Figure 12 is a dough product consisting of two identical spheroidal cones 12 with peaks 15 and a common base 13;
  • Figure 13 is a dough product consisting of two spheroidal cones 12 with flatly bevelled peaks 17 and a common base 13;
  • Figure 14 is a dough product consisting of two identical spheroidal cones 12 with peaks 15 and bases 13 having a cylindrical portion 18 between them;
  • FIG. 15 is a dough product consisting of two identical spheroidal cones 12 with flatly bevelled peaks 17 and bases 13 having a cylindrical part 18 therebetween.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

L'invention concerne un produit de pâte ayant la forme d'un tétraèdre sphéroïdal qui est composé de quatre côtés sphéroïdaux faisant saillie vers l'extérieur (1) formant six bords (2) et quatre sommets (3). La longueur des bords (2) est égale au rayon des côtés sphéroïdaux (1). Dans le même volume, la surface extérieure du tétraèdre sphéroïde est plus grande que la surface extérieure d'une sphère du même volume. Les bords (2) et les sommets (3) et (15) peuvent également être arrondis. Le produit de pâte trouvera une application dans l'industrie alimentaire.
PCT/BG2018/000038 2017-10-05 2018-10-04 Produit de pâte Ceased WO2019068150A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BG112592 2017-10-05
BG112592A BG112592A (bg) 2017-10-05 2017-10-05 Тестено изделие

Publications (1)

Publication Number Publication Date
WO2019068150A1 true WO2019068150A1 (fr) 2019-04-11

Family

ID=64267404

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BG2018/000038 Ceased WO2019068150A1 (fr) 2017-10-05 2018-10-04 Produit de pâte

Country Status (2)

Country Link
BG (1) BG112592A (fr)
WO (1) WO2019068150A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998004155A1 (fr) * 1996-07-25 1998-02-05 Kuemmet Marcus Procede de preparation d'un produit alimentaire a section transversale triangulaire, produit alimentaire a section transversale triangulaire et son dispositif de preparation
JPH11113516A (ja) * 1997-10-16 1999-04-27 Iwate Seimen:Kk 三角麺類
US5935628A (en) * 1994-08-19 1999-08-10 Nestec S.A. Quick cooking pasta
EP2127537A1 (fr) * 2007-01-25 2009-12-02 Nisshin Foods Inc. Nouilles cannelées et leur procédé de fabrication

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5935628A (en) * 1994-08-19 1999-08-10 Nestec S.A. Quick cooking pasta
WO1998004155A1 (fr) * 1996-07-25 1998-02-05 Kuemmet Marcus Procede de preparation d'un produit alimentaire a section transversale triangulaire, produit alimentaire a section transversale triangulaire et son dispositif de preparation
JPH11113516A (ja) * 1997-10-16 1999-04-27 Iwate Seimen:Kk 三角麺類
EP2127537A1 (fr) * 2007-01-25 2009-12-02 Nisshin Foods Inc. Nouilles cannelées et leur procédé de fabrication

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 30 December 2016 (2016-12-30), ANONYMOUS: "N.26 Risoni Pasta", XP055545998, retrieved from www.gnpd.com Database accession no. 4522103 *

Also Published As

Publication number Publication date
BG112592A (bg) 2019-04-30

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