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Patent Searching and Data


Title:
DOUGH PRODUCT
Document Type and Number:
WIPO Patent Application WO/2018/218316
Kind Code:
A1
Abstract:
The dough product (1) has a triangular section with edges (2) and sides (3) which have an outwardly arcuate shape, the forming arcs being of the same or different length. In a fixed-length dough product (1), such as spaghetti and macaroni, its both sides end with flat fronts (4), and can be wound in a rollin a larger length, like vermicelli. The proposed dough product will be used in the production of spaghetti, vermicelli, macaroni and noodles in the food industry.

Inventors:
BODUROVA ILIYANA PETROVA (BG)
BODUROVA DILYANA PETROVA (BG)
Application Number:
PCT/BG2018/000025
Publication Date:
December 06, 2018
Filing Date:
May 25, 2018
Export Citation:
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Assignee:
BODUROVA ILIYANA PETROVA (BG)
BODUROVA DILYANA PETROVA (BG)
International Classes:
A23L7/109; A23P30/20
Foreign References:
EP0704158A11996-04-03
EP2163157A12010-03-17
JPH11113516A1999-04-27
US5332592A1994-07-26
EP0697177A11996-02-21
EP2127537A12009-12-02
Other References:
DATABASE GNPD [online] MINTEL; 28 March 2017 (2017-03-28), ANONYMOUS: "Penne Prisma Italian Pasta", XP055502603, retrieved from www.gnpd.com Database accession no. 4713929
DAWE P R: "PASTA SHAPE DESIGN", PASTA AND SEMOLINA TECHNOLOGY, XX, XX, 1 January 2001 (2001-01-01), pages 119 - 157, XP001184737
DE TEMMERMAN ET AL: "Drying model for cylindrical pasta shapes using desorption isotherms", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 86, no. 3, 30 October 2007 (2007-10-30), pages 414 - 421, XP022397934, ISSN: 0260-8774
Attorney, Agent or Firm:
DUNCHEV, Nikolay Stoyanov (BG)
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Claims:
CLAIMS

1. A dough product, characteristic with a body (1) of prismatic shape with edges (2) and sides (3) and its length is limited by flat fronts (4), the body section (1) is triangular, and the sides (3) have an arcuate outwardly projecting form, wherein the arcs of the sides (3) can be of the same or different length and are part of a circle, spiral, parabola or other convex geometric curve.

2. A dough product according to claim 1, characterized by a prismaticbody (5) in which a circular axial opening(5) is placed (1), along the entire length of the body (1) of the dough product.

3. A dough product according to claim 1, characterized in that more than one opening (6) with a circular cross section are placed in the prismatic body (1), which are symmetrical in relation to its arcuate sides (3), along the entire length of the body (1) of the dough product.

4. Adough product according to claim 1, characterized in that an axial opening (7) of a triangular shape is placed in a prismatic body along its whole length, and the sides (7a) of the axial opening (7) have an arcuate shape, and the opening (7) is placed symmetrically with respect to the arcuate sides (3) of the dough product.

5. A dough product according to claim 1, characterized in that more than one opening (8) of a triangular section with arcuate sides, placed symmetrically to the arcuate sides (3) of the prismatic body (1) is placed along the entire length the dough product (1).

6. A dough product according to claims 1 to 5, characterized in that the arcuate sides (3) of the triangular section are formed by a multiple of small arcs with sides (9) and (10) along the whole length of the prismatic body (1).

7. A dough product according to claim 1, characterized in that the body of the dough product (1) is bent by a dough band (la) in the form of a triangle with edges (11) and arcuate sides (12), as two of the arcuate sides (12), instead of the edge, form a slit with fronts (13) and (14) along the entire length of the dough product (la).

8. Adough product according to claim 7, characterized in that the section B-B of the bent by a band dough product is a triangle-shaped with edges (1 1) and arcuate sides (15), (16) and (17), one of the arcuate sides (15) has a slit with fronts (18) and (19) along the entire length of the dough product (la).

9. A dough product according to claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are sharp.

10. A dough product according to claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are rounded.

11. A dough product according to; claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are planar bevelled with a plane (2a) and edges (2B).

12. A dough product according to claims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are bevelled with a rounded part (2c) and edges(2e).

13. A dough product according toiclaims 1 to 8, characterized in that the edges (2) and (11) of the prismatic bodies (1) and (la) are concave with a concave part (2κ) and edges 2(p).

14. A dough product according to claims 1 to 13, characterized in that the bodies of the dough products (1) and (la) are wavy-shaped.

15. A doug product according to claims 1 to 14, characterized in that the bodies of the dough products (1) and (la) are twisted in a helix shape.

16. A dough product according to claims 1 to 15, characterized in that the bodies of the dough products (1) and (la) are wound in a helix shape.

Description:
Dough Product

Field of the Invention

The invention relates to a dough product, such as spaghetti, vermicelli, macaroni, noodles, etc., whose shape permits faster drying during the production process and quicker cooking for consumption. The proposed dough product will be used in the manufacturing of dough products in the food industry.

Background of the Invention

Dough products of varying shape with respect to the section are known, such as circular, tubular, rectangular, etc., and with respect to the length, they are different in length, as well as rolled in a ball.

All dough products are being dried during manufacturing, and need boilingto be ready for consumption.

Considerable energy consumption is used in their production and consumption for their drying and preparation for consumption.

Technical Nature

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

The objective is solved by the fact that a dough product invented, representing a body with a prismatic shape with edges and sides, and its length is limited by flat fronts. The dough product with a prismatic body has a triangular section, whose sides have an outwardly arcuate shape of the same or . different length. The sides of the arcuate shape 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 product is that one or more circular cross- sectional opening are placed in it, which are symmetrical in relation to its arcuate sides and are extended over the entire length of the body.

A variant of the prismatic body of the dough product is that along its entire length, there is an axial opening of triangular shape and arcuate sides, the opening being symmetrically disposed in relation to the arcuate sides of the doughproduct.

A variant of the prismatic body of the dough product is that more than one triangular-shaped openings are placed over its entire length, arranged symmetrically with respect to its arcuate sides. A variant of the prismatic body f the dough product is that its arcuate sides are formed by more than one small arcs, extended along the entire length of the prismatic body in a triangle shape, with edges and sides in an arcuate shape.

A variant of the dough product is that it is bent by a triangle shaped baking band, with edges and sides of arcuate shape, with two of the arched edges, instead of a rim, forming a slit with fronts along the entire length of the body.

A variantof the doughproduct is that it is bent by a triangle shaped baking band, with arched sides and edges, one of the arched sides having a slit with fronts along the entire length of the body.

Variants of the prismatic body of the dough product are that the edges may be sharp, rounded, flat bevelled, rounded bevelled or concave.

A variant of the dough product is that the body is wavy-shaped on its entire length.

A variant of the dough product is that the body is twisted on a screwline.

A variant of the dough product is that the body is wound on a screwline.

Advantage of the prismatic dough product is that its shape allows less energy consumption during drying, during manufacturing and during boiling forthe purpose of consumption.

Description of the Figures Attached

The invention is better illustrated with the accompanying figures, where:

Fig. 1 represents a common type of the prismatic dough product;

Fig. 2 represents a triangular section on A-A of Fig. 1, with arcuate sides, of the common type of the dough product;

- Fig. 3 represents a triangular isection on A-A with a circular axial opening of the dough product;

- Fig. 4 represents a triangular section on A-A with more than one circular opening of the dough product;

- Fig. 5 represents a triangular section on A-A with an axial triangular opening, with arcuate sides of the dough product;

- Fig. 6 represents a triangular section on A-A with more than one triangular opening, with arcuate sides of the dough product;

- Fig. 7 represents a triangular section of A-A with arcuate sides, formed by a multiple of small arcs and the edges formed therefrom;

- Figures 8 represent a common type of a dough product, bent by adoughband, triangle- shaped, with edges and sides of arcuate shape, with two of the arched edges instead of a rim, forming a slit with fronts along the entire length of the body; - Fig. 9 represents a triangular! section on C-C of Fig. 8, with a slitwith fronts along the entire length of one of the arcuate sides of the product;

- Fig. 10 represents a sectional view, showing a sharp edge of the dough product;

- Fig. 11 represents a section with a rounded edge of the dough product;

- Fig. 12 represents a section of a flat bevelled edge of the dough product;

- Fig. 13 represents a section of a rounded beveled edge of the dough product;

- Fig.' 14 represents a section of a concave edge of the dough product;

- Fig. 15 represents a common type of a corrugated undulated dough product;

- Fig. 16 represents a common type of a twisted in a helix dough product;

- Fig. 17 represents a common type of a wound in a helix dough product.

Exemplary Embodiments of the Invention

The dough product is better illustrated by the following examples.

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

A variant embodiment of the prismatic body 1 of the dough product is that it has an axial opening 5 with a circular cross-section along its whole length, and is symmetrically placed in relation to the arcuate sides 3, Fig. 3.

A variant embodiment of the prismatic body 1 of the dough product is that more than one openings 6 with a circular cross section are placed in the body 1. The openings 6 are placed 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 product is that an axial opening 7 with a triangular shape is placed therein, along its entire length. The sides 7a of the axial opening have an arcuate shape arid the opening 7 is symmetrically arranged with respect to the arcuate sides 3 of the dough product 1, Fig. 5.

A variant embodiment of the prismatic body 1 is that in its entire body, more than one openings 8 are placed, with a triangular section and arched sides. The openings 8 with a triangular section are symmetrically disposed 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 multiple of small arcs 9 and 10, extending along the entire length of the dough product 1, Fig. 7.

A variant embodiment of the dough product is that it is bent by a doughband la in the form of a triangle with edges 11 and arcuate sides 12, and two of the arcuate sides 12, instead of an edge, are forming a slit with frontk 13 and 14, along the entire length of the dough product la, Fig. 8.

Avariant embodiment of the dough product, bent by a dough band la is that the section B-B of Fig. 8 is a triangle-shaped with edges 11 and arcuate sides 15, 16 and 17, and one of the arcuate sides 15 having a slit with fronts 18 and 19 along the entire length of the dough product la, Fig. 9.

A variant embodiment of the prismatic body 1 and the band body la of the dough product is that the edges 2 and 11 of the dough products 1 and la are sharp, Fig. 10.

A variant embodiment of the prismatic body 1 and the bandbody la 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 bandbody la of the dough product is that the edges 2 and 11 are bevelled with a plane 2a and edges 2B, Fig. 12.

A variant embodiment of the prismatic body 1 and the bandbody la of the dough product is that the edges 2 and 1 1 are bevelled with a rounded part 2c and edges 2e, Fig. 13.

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

A variation of the dough products 1 and la is that their bodies are undulatedly bent along their entire length, Fig. 15.

A variation of the dough products 1 and la is that the bodies are twisted along a screwline along their entire lengthy Fig. 16. '

A variation of the dough product 1 and la is that their bodies are wound along a screwline, Fig. 17.