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Title:
METHOD AND DEVICE FOR MAKING A SNACK, AS WELL AS A SNACK MADE BY THAT METHOD
Document Type and Number:
WIPO Patent Application WO/2005/110093
Kind Code:
A1
Abstract:
A device (1) for making a snack has a wheel (7) with elongated holders (9) attached along its periphery. The holders (9) are open at one end (11) and closed at the other end (13). The holders (9) are filled with lardy cake batter, position A. A lower part of the wheel (7) is situated in a receptacle (3) with hot oil (5), as a result of which the holders (9) enter the hot oil (5) and the outer layer of the viscous substance solidifies, position B. When the holders (9) enter the hot oil, the open end (11) is aimed upwards and then they leave the oil, the open end (11) is aimed downwards. The closed ends (13) of the holders (9) are provided with openings through which the portions (19) are blown out of the holders (9), position C. the portions then slide into the hot oil (5) where they are fried until ready, position D. After frying, the portions (19) are filled, for example, with pudding.

Inventors:
VAN NEERVEN PETRUS GERARDUS GO (NL)
Application Number:
PCT/NL2005/000360
Publication Date:
November 24, 2005
Filing Date:
May 11, 2005
Export Citation:
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Assignee:
VAN NEERVEN PETRUS GERARDUS GO (NL)
International Classes:
A21B5/08; A21D13/00; A21D13/08; A21D15/02; A23L1/164; A23P1/10; A47J37/04; A47J37/12; (IPC1-7): A21D13/08; A21B5/08; A23L1/164; A23P1/10; A47J37/04; A47J37/12
Foreign References:
US4421770A1983-12-20
US1993609A1935-03-05
US5052287A1991-10-01
FR2573628A11986-05-30
CA2245993A12000-02-26
US1259758A1918-03-19
BE1011768A72000-01-11
NL1023298C12004-11-01
Attorney, Agent or Firm:
Verhees, Godfridus Josephus Maria (De Pinckart 54, CC Nuenen, NL)
Download PDF:
Description:
METHOD AND DEVICE FOR MAKING A SNACK, AS WELL AS A SNACK MADE BY THAT METHOD

BACKGROUND OF THE INVENTION:

Field of the invention.

The invention relates to a method for making a snack comprising the portioning and then the deep-frying of a viscous substance composed of nutrients, preferably lardy cake batter.

Prior art.

Such a method is generally known and, among other things, is used for making lardy cakes. In this method, portions of liquid lardy cake batter are put into hot frying fat and fried into a solid substance with a deep-fried surface. The snack made in this known way is basically spherical.

Summary of the invention.

An objective of the invention is to provide a method of the type described in the preamble in which more attractive snacks can be made than is possible using the known method. For this purpose, the method according to the invention is characterized in that before the viscous substance is deep-fried, it is placed in an elongated holder in which it is heated and a solid layer is formed at least on its outer surface. In this way, elongated snacks are made which can be packed better and the consumption of which the consumer experiences as being more pleasant and tastier. Especially if the snack is provided with a filling along nearly its whole length. A favourable embodiment of the method according to the invention is characterized in that heating takes place by bringing the holder with the portion of lardy cake batter for a short period of time in hot fat or oil or by transporting the viscous substance in a holder situated in hot fat or oil. In order to prevent the snack from sticking to the holder's wall while it is being heated, a coating of cooking oil or fat is preferably applied to the holder's inner wall before the viscous substance is put into the holder. A further favourable embodiment of the method according to the invention is characterized in that after heating the viscous substance, it is removed from the holder after which the individual portions are fried in cooking oil or fat. The viscous substance can therefore be portioned after it has been heated and leaves the holder, for example, by transporting the viscous substance through a tubular holder in a receptacle with hot frying fat, where a crispy layer is formed on the viscous substance' s cylindrical surface in the heated holder, and when leaving the holder, the lardy cake batter which is at least partially solidified is cut to size. However, it is preferable to portion the viscous substance first, after which the portions are placed in holders, and the holders are then passed in and out of hot fat or oil along a curved path. Removing from the holder can be carried out, for example, by removing a cover and a bottom of the holder while it is in the oil or fat, as a result of which the portion leaves the holder due to its buoyancy. A more favourable way for removing the portions from the holder is characterized in that the portions are placed in holders which are open at one end and closed at the other, in which when the holder enters the fat or oil, it is oriented in such a way that the opening is aimed upwards and when leaving the fat or oil, it is oriented in such a way that the opening is aimed downwards. The viscous lardy cake batter is heavier than the hot cooking fat or oil in which the holder is put. For that reason, the holder's bottom should be at the lower side while the viscous substance is still fluid in order to prevent it from flowing out of the holder. When the viscous substance is solidifying, its volume increases and its specific gravity becomes less than that of the oil or fat as a result of which the now partially solidified portion wants to rise due to its buoyancy. However, at that moment, the holder's bottom is aimed upwards and prevents the portion from rising. Due to the hydrostatic pressure of the oil or fat, a portion is obtained with a solid uniform shape. In order to be able to fill the portions after frying easily with a filling, such as, for example, pudding or marmalade, still a further embodiment of the method according to the invention is characterized in that an elongated opening is made in the snack by providing the bottom of the holder's closed end with a pin which is perpendicular to the bottom. The heated portions can fall out of the holder when they come out of the fat or oil. In order to ensure that the portions leave the holders, a further method is characterized in that the portions by means of openings situated in the holder's closed end are blown out of it. Still a further favourable embodiment of the method according to the invention is characterized in that after the portion is fried, it is filled with a filling, such as, for example, marmalade or pudding, by injecting the filling into the elongated opening in the portion. Another favourable embodiment of the method for filling a portion is characterized in that after frying, the portion is filled with a filling, such as, for example, marmalade, pudding, cheese and/or meat by placing a piece of frozen filling in the portion by way of the opening in it. Finally, the snacks made are preferably frozen and then packed, for example, along with a number of additional portions. The invention also relates to a device for making a snack. As to the device the invention is characterized in that the device comprises an elongated holder for lardy cake batter, as well as a means of portioning in order to portion the viscous or partially solidified lardy cake batter, a means of heating and a means of deep-frying for heating and deep-frying respectively the viscous substance, as well as a means of transport for moving the holder from the means of portioning to the means of heating or for transporting the lardy cake batter through the holder. A favourable embodiment of the device according to the invention is characterized in that the means of transport comprises a revolving wheel and the device comprises various holders that are distributed along the periphery of the revolving wheel, where the lower part of the wheel passes through hot fat or oil by means of rotation. Preferably, the holders comprise cylinders closed at one end that are fixed to the wheel and when the holder enters the hot fat or oil, the open end is aimed upwards and when leaving the hot fat or oil, the open end is aimed downwards. In order to be able to remove the portions from the holders without damaging them, a further embodiment of the device is characterized in that the closed ends of the cylinders are provided with openings and the device has a means of blowing in order to blow through the openings the portions out of the cylinders. In order to be able to make a portion that is easy to fill with a filling, such as, for example, pudding or marmalade, a further embodiment of the device is characterized in that at the bottom of the closed end of the cylinder there is a pin which is perpendicular to the bottom. In order to be able to fill the portions made as described above, with a filling such as, for example, pudding or marmalade, a further embodiment of the device is characterized in that the device comprises a means of filling for placing a filling in an elongated opening situated in a portion of deep-fried lardy cake batter. Another favourable embodiment of the device for filling a portion is characterized in that the device comprises a means of filling in order to place a frozen filling in a deep-fried portion of lardy cake batter, which means of filling comprises a means of making an opening in the portion by way of which the frozen filling can be placed. Furthermore, the invention relates to a snack made in accordance with the method according to the invention. As to the snack, the invention is characterized in that the snack has an elongated shape and consists mainly of deep-fried lardy cake batter. The snack according to the invention is preferably filled with a filling made preferably of marmalade, pudding, cheese and/or ham.

Brief description of the drawings.

The invention will be elucidated more fully below by means of an example of an embodiment of the device, the method and the snack according to the invention shown in the drawings. In these drawings: Figure 1 shows a schematic representation of an embodiment of the device according to the invention for making a snack; and Figure 2 shows a cross-section of a snack made according to the method shown in figure 1.

Detailed description of the drawings.

In figure 1 an embodiment of the device according to the invention for making a snack is shown schematically. The device 1 has a means of heating and a means of deep-frying for heating and deep-frying respectively viscous substances. These means include receptacle 3 containing hot fat or hot oil 5. Furthermore, the device 1 has a wheel 7 with elongated holders 9 attached to it along its periphery. The wheel 7 is here a means of transport for moving the holders. The holders 9 are cylinders, one end 11 of which is open and the other end 13 is closed off by a bottom. There are a number of holders, for example, four situated next to each other at each position along the wheel's periphery. In position A, the holders 9 are filled with lardy cake batter by means of a filling device 15 that can be brought above the holders. The filling device 15 is also a portioning device because it places a portion of the viscous substance repeatedly in a holder. There is a coating of frying oil on the inner wall of the holders that remains after the holders have been hauled through the frying fat or oil in a previous cycle. The lower part of the wheel 7 is situated in the receptacle 3 with hot fat or oil 5 that is kept at approximately 180 0C by a means of heating (not shown). After the holders 9 have been filled, they go into the hot fat or hot oil 5 as wheel 7 rotates, where the outer layer solidifies and forms a crispy layer, position B. When the holders 9 enter into the hot fat or oil, the open end 11 is aimed upwards and when leaving the fat or oil, the open end 11 is aimed downwards. The portions get stuck in the holders because of the swelling of the viscous substance while solidifying. In order to be able to remove the portions from the holders without damaging them, the closed ends 13 of the holders 9 are provided with openings (not visible in the drawings) and the device has a means of blowing 17 in order to blow the portions 19 out of the holders 9 by means of the openings, position C. The portions fall onto a sloping plate 21 which is placed for a short period of time under the holders 9 and slide into the hot oil or the hot fat 5 where they are fried until they are ready, position D. A revolving drum 22 provided with protrusions then pushes the portions 19 out of the fat 5 onto a conveyor belt 23. This conveyor belt brings the portions to a means device 24 where they are then filled, frozen and packed in boxes 25. Filling the portions takes place, for example, by inserting a hypodermic needle in the portion's longitudinal direction and withdrawing the needle while inj ecting, for example, marmalade or pudding. Instead of this, they can also be filled with cheese and ham which are placed in the portions as frozen sticks. The filled portions are then quick-frozen, by a so-called 'shock freezer', and packed in boxes 25. A cross-section of a snack 27 is shown in figure 2, which has been made in the way described above. The main ingredient of the snack 27 consists of lardy cake batter 29. The outer layer 31 is formed while being deep-fried into a crispy crust. The snack 27 is elongated and nearly its whole length is filled in the core with, for example, pudding or marmalade or ham and cheese 33. Although in the above the invention is explained on the basis of the drawings, it should be noted that the invention is in no way limited to the embodiments shown in the drawings. The invention also extends to all embodiments deviating from the embodiments shown in the drawings within the context defined by the claims. Thus it is possible for a pin to be situated perpendicular to the bottom of the cylinder's closed end. Because of this a portion is made with an elongated opening which after being fried can be filled with a filling, such as, for example pudding or marmalade.