• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
    A method for preparing a ready-to-eat gastronomic preparation, particularly for retail catering, in which: bases are prepared, in particular potatoes or other edible tubers, already precooked and having a clean cut and a cavity dug out of the cut face ; a filling ready for consumption is prepared separately; the preparation is assembled by inserting a predetermined amount of said filling into said cavity of the bases; a respective food package for large-scale distribution comprises one or more bases ready for use and at least one filling which can be packed separately.
    公开号:CH714364A2
    申请号:CH01426/17
    申请日:2017-11-24
    公开日:2019-05-31
    发明作者:Attanasio Riva Carlo
    申请人:Attanasio Riva Carlo；
    IPC主号:
    专利说明:

    Description
    Field of application [0001] The present invention relates to the field of food products. The invention relates in particular to a gastronomic preparation ready for consumption that can be proposed in the context of large-scale distribution or fast food, as well as a method for its realization.
    Background of the invention [0002] In the field of catering, an expanding phenomenon of great interest is represented by the fast food proposals that include the activities generally called Street food. With this term, as is known, fast food take-away proposals are indicated that are inspired by the tradition of food purchased and consumed on the street, by small mobile kiosks.
    [0003] Currently this sector is in strong growth and attracts the attention of many exhibitors, in particular young people who can open an activity with a limited investment. In particular, Street food activities prove to be profitable in areas with heavy traffic, such as historic centers, squares, especially on the occasion of markets, waterfront or lakefront, etc. In the sector there is a tendency to also revisit traditional dishes, offering them in a version suitable for quick consumption: following this trend, the offer evolves from simple products until now associated with take-away consumption, such as sandwiches, small pizzas and the like , towards more complex preparations that propose dishes normally consumed in the restaurant, but in a version suitable for fast and takeaway consumption.
    [0004] However, it is not always easy to rework traditional recipes and make them suitable for this type of consumption. In particular, we must try to reduce or completely avoid the use of plates or cutlery, which make consumption more laborious and also introduce an environmental impact for their disposal (generally being disposable plastic objects); moreover, the proposal must be structured in such a way as to reduce the risk for the consumer to get dirty or burned. The greatest difficulties are encountered with preparations in liquid or semi-liquid form that are obviously more difficult to manage if you are not sitting at the table.
    [0005] The dish must also sometimes be reworked taking into account recent nutritional trends. For example, the traditional supply of food for fast consumption is based on supports essentially based on bread or derivatives that sometimes have a considerable caloric intake, of oils or fats and / or salt, which is not optimal from the point of view of nutrition .
    [0006] Also in the field of large-scale distribution there is a rediscovery of traditional preparations, and there is a constant effort by producers to offer ready-made dishes that follow more or less faithfully the original recipes, sometimes even rather elaborate. This objective is achieved, for example, quite satisfactorily with frozen foods, which however, although being easy to prepare, still require a cooking step.
    [0007] A significant example of a dish so far considered difficult to propose in the field of fast takeaway catering, or in large-scale distribution, is represented by radette and / or fondue with cheese.
    [0008] As is known, the term "radette" refers to a cheese originating in the canton of Vailese with a protected designation of origin. To be precise, the protected names are, in French and German, "Radette du Valais" and "Walliser Radette" respectively. The same term of "radette" commonly also means the typical dish, also originating in Vailese but now widespread throughout Switzerland, which is prepared by cutting a cheese, exposing it to a suitable heat source, typically a burning fire , until the surface melts, and scraping (hence the term radette) the mass of cheese melted on a plate. Everything is typically accompanied by bread or boiled potatoes. The cheese used is preferably the namesake with a protected name, however there are other cheeses produced in other parts of Switzerland, or sometimes in other countries including France, which have characteristics suitable for the purpose (including semi-hard pasta and adequate melting capacity) and which are marketed as radette cheeses.
    [0009] If you do not have a fire on, you can use an electric heater: there are various types of read tournaments specifically made for the radette and which can be brought directly to the table. For example, there are apparatuses in which the cheese is heated and melted, already cut into slices, on special pans, and larger appliances which can accommodate a portion of shape, for example half-shaped, and which therefore are closer to the traditional preparation . Currently there are kiosks of radette that use the aforementioned electric cookers serving the melted cheese on a slice of bread. However, this offer is not yet very practical for this type of consumption.
    [0010] In the large-scale retail trade one can of course buy the cheese for radette, possibly already cut into slices for greater practicality above all by using the heaters with pans, but until now a proposal that is really ready for consumption is missing.
    [0011] Similar problems are encountered with other recipes or preparations, especially when they have a liquid part. In general, all the dishes that have a liquid component are difficult to offer in a ready-to-eat version, especially in the fast food sector.
    Summary of the invention [0012] The invention aims to provide a formulation of a food / gastronomic preparation that meets the needs set out above in the field of fast food and large-scale distribution. In particular, a problem addressed by the invention is to find a formulation that allows to propose traditional recipes, possibly also with a liquid component, in a version suitable for fast and takeaway consumption, as well as to be marketed in the context of large-scale distribution , in a ready-to-use packaging without requiring cooking but only a possible heating. For example, a specific problem faced by the invention is to find a formulation that can recreate in the consumer the perception of the typical Swiss dish «radette» complying with the above requirements.
    [0013] The idea behind the invention is to use a precooked edible tuber as the basis of the gastronomic preparation. For example, you can use a potato. A tuber is formed in the tuber which can accommodate a filling to taste. For example, this filling may be based on melted cheese, recreating the gustatory perception of the radette in the consumer. In other variants the filling may comprise different ingredients.
    [0014] According to the above, a first aspect of the invention is a method comprising: - providing bases, in which each base comprises, or consists of, a precooked edible tuber, in which each precooked tuber has a non-cavity through-hole dug into the tuber paste, - prepare a filling ready for consumption separately, - assemble the ready-to-eat preparation by inserting a predetermined quantity of said filling into the said cavity of a base.
    [0015] Preferably each base has a clear cut of the tuber which defines an essentially flat cut face and the cavity is dug into the tuber paste starting from said cut face.
    [0016] The method can comprise the steps of heating the bases and / or the filling, together or separately, before inserting the filling itself into the cavities purposely dug into the bases. Alternatively, the method may include the step of heating the finished product, i.e. after inserting the filling into the base.
    [0017] The edible tuber used for the bases is preferably a potato (especially Solarium tuberosum) masi may use other edible tubers such as the topinambour (tuber of the species Helianthus tuberosus), the sweet potato or American potato (Ipomoea batatas) or others.
    [0018] By the term "ready to eat", it is meant that the filling does not require cooking for consumption, or it is pre-cooked if cooking is necessary.
    [0019] Preferably, the filling, when introduced into the appropriate cavities of the bases, is in a liquid or semi-liquid state (for example a pasty or cream state). This state can be reached, for example, with a suitable heating of the filling itself, before assembling the preparation.
    [0020] Preferably in the finished product resulting from the preparation, i.e. comprising a complete filling base, the weight of the base is about 2/3 and the weight of the filling is respectively approximately 1/3 of the total weight of the finished product. For example, in a particularly preferred embodiment the overall weight of the finished product is about 36 g, the weight of the base (preferably formed by a potato) is about 24 g and the weight of the filling is about 12 g.
    [0021] One aspect of the invention is to use tubers having a uniform size. More preferably the gauge is between about 30 mm and 40 mm which is optimal for convenience of consumption.
    [0022] Another aspect provides that the cut face of the bases is present at a predetermined and constant distance when the bases are placed on the same supporting surface. In this way the bases, once resting on a flat reference surface, which can be a work table or a means of transport in the context of a production process, are all provided with a flat face substantially cut at the same height with respect to called flat support surface.
    [0023] The fact of having these flat faces at the same height, with respect to a common supporting surface, facilitates the operations necessary to create the filling cavity and for its subsequent filling, whether these operations take place manually within a small laboratory or kiosk, whether they take place mechanically within a production line. In this second case, for example, a mechanized drop-down drilling head can be provided, with a predetermined working stroke, the head being equipped with a tool or a plurality of tools so as to dig a plurality of bases for every job run. The fact of having the faces cut at the same height, as well as the tubers of essentially constant caliber, allows to obtain uniformity of the depth of the filling cavities and of their volume, therefore uniformity of the filling content for each finished product.
    [0024] The filling cavity is preferably cylindrical, more preferably with a diameter between 15 mm and 25 mm and a depth of about 30 mm. Preferably, said depth is measured starting from the cut face of the base. Even more preferably, the diameter of the cavity is 20 mm or about 20 mm.
    [0025] Pre-cooking of the bases is preferably carried out with steam and even more preferably cooking is carried out under vacuum. The preferred cooking method is a low temperature cooking, preferably at a temperature not higher than 85 ° C. The cooking time will be determined according to the tuber used and its size.
    [0026] The filling can be of various types. The filling in particular can be of any type edible. A preferred aspect of the invention is to use a stuffing based on melted cheese. More preferably, the filling comprises a radette cheese. By this term we mean a cheese having characteristics suitable for the preparation of the radette. Even more preferably, the filling contains, at least in part, the cheese with the protected designation "Radette du Valais / Walliser Radette" which represents a valuable ingredient. More preferably, this filling is proposed in combination with bases formed from potatoes.
    [0027] With this combination the preparation is able to give the consumer the olfactory and gustatory sensation of the radette which, as mentioned above, is normally served in restaurants accompanied by boiled potatoes. Thanks to the invention, this traditional Swiss dish is offered in a modern version, suitable for fast consumption, which does not require laborious preparation. Other types of stuffing may include a goulash-like preparation (semi-liquid preparation based on meat, vegetables, herbs) or reproduce other typical preparations appreciated by many consumers such as eggplant parmigiana, curry chicken, etc. Clearly these examples are exemplary and non-limiting.
    [0028] The method object of the invention is interesting, first of all, for fast catering in a kiosk. For this purpose, in fact, it is possible to prepare the already cut and excavated bases, suitably vacuum-packed in a protective atmosphere and / or refrigerated. More preferably the bases are refrigerated but not frozen. It is also possible to prepare the filling, for example based on melted cheese, also packaged and / or refrigerated in an appropriate manner.
    [0029] For administration and sale it is sufficient to: heat the filling by bringing it to a liquid or semi-liquid state, fill the bases, possibly after heating, and serve the product.
    [0030] As can be seen, the procedure lends itself to being implemented in a small or self-propelled kiosk, such as those typically used in Street food activities.
    [0031] It should be noted in particular that the choice of a tuber, for example a potato of about 30-40 mm in size, as a base for preparation, has numerous advantages for takeaway consumption. In fact, in this way there is also an edible support, represented precisely by the cut and hollowed tuber, which can be easily held in the hand, thus minimizing the need for disposable saucers and cutlery; moreover, the tuber paste has an adequate consistency to contain and retain a liquid or semi-liquid filling for the time sufficient for consumption. Consumption becomes so easy even without saucers or cutlery.
    [0032] The invention more generally provides a practical way to propose preparations or recipes that normally do not lend themselves to quick and standing consumption. With the choice of adequate tuber size, the product is offered in portions that are easy to consume even with one hand. Furthermore, the caloric intake of the tuber itself is limited and less for example than other bases such as bread, focaccia, pizza base, etc. and therefore the invention also meets the needs of a diet attentive to calories and nutritional values and of people sensitive to allergens, being able to be made without gluten and lactose.
    [0033] Another aspect of the invention is represented by a package, particularly for large-scale distribution, comprising: - at least one base, comprising or represented by a precooked tuber, presenting and a non-through-stuffing cavity made in the tuber paste starting from said cut face, - at least one filling ready for consumption already inserted in the bases, or packaged separately and insertable, possibly after heating and melting, in said filling cavity.
    [0034] Advantageously, the base (precooked tuber) has a clean cut which defines an essentially flat cut face and the cavity is dug into the tuber paste starting from a cut face.
    [0035] Advantageously, the package may contain a certain number of precooked and cut bases, for example six, twelve, etc. according to various formats. The filling can be packaged separately in a special container or small glass, for example with a tear-open lid. In some embodiments, the package may contain a plurality of fillings individually packaged. The bases can be accommodated in a suitable tray and the package will have a rigid or flexible wrapper applying the known technique of food packaging.
    [0036] The filling can already be inserted in the bases, making the preparation immediately ready for consumption. However, an embodiment in which the filling is packaged separately is preferred, which improves the shelf life. In particular, the separate packaging of bases and filling on the one hand allows the filling to be best preserved, on the other hand it prevents the filling from altering the organoleptic and / or structural properties (eg compactness) of the base itself.
    [0037] The preferred characteristics which have been set forth above with reference to the method are applicable analogously to said food package. The consumer can find the bases in the form of precooked and cut tubers and the filling, ready to assemble the preparation, without requiring cooking but only heating. Consequently, the invention provides the consumer with the possibility of setting up a ready-to-eat dish in a practical and fast way.
    [0038] The advantages of the present invention will emerge even more clearly with the help of the detailed description which follows and which concerns a preferred embodiment.
    Description of the figures [0039]
    Fig. 1 shows, sectioned, a basis for a food preparation according to one of the ways of carrying out the invention.
    Fig. 2 shows, still in section, a food preparation, according to a way of carrying out the invention, comprising the base of fig. 1 complete with filling.
    Detailed description [0040] In fig. 1 shows a base 1 represented by a potato inserted in a tray or "pirotti no" for food use 2. The base 1 for example is contained in a package for large-scale distribution, according to one of the ways of carrying out the invention. The tray 2 is preferably made of paper.
    [0041] The potato forming the base 1 is precooked and has a clean cut that defines an essentially flat cut face 3. The cut can be performed before or after cooking. Preferably, the cut is made «guillotine» and removes a part of the potato leaving the face 3 uncovered.
    [0042] The base 1 also has a non-through-stuffing cavity 4 made by removing part of the potato paste. The cavity is preferably performed after firing.
    [0043] Fig. 1 shows the height h of the face 3 with respect to a supporting plane 5 on which the tray 2 rests.
    [0044] Within the production process, it is advantageous to maintain said height Ai at an essentially constant value. This can be achieved for example by choosing potatoes (or other tubers) of homogeneous size and with appropriate cutting of the surface 3. The support surface 5 can be a work surface or a conveyor belt. A uniform value of the height h facilitates the processing of the cavity 4 in different bases, for example with a tool with a predefined working stroke, which digs the tuber paste, removing a part to define the said cavity.
    [0045] Preferably the height h is between 30 and 50 mm, more preferably the height h is equal to 40 mm. The cavity 4 preferably has a diameter between 15 mm and 25 mm.
    [0046] The cut and excavated base of fig. 1 can be provided inside a package also containing a filling (not shown) intended for insertion into the cavity 4 to compose the gastronomic preparation. The package can comprise a plurality of bases ready for use substantially as in fig. 1.
    [0047] The product which can be obtained is shown in fig. 2. In said figure, the cavity 4 of the base 1 is filled with a filling 6. The filling 6 preferably completely fills the cavity 4 and forms an accumulation 7 above the cut face 3. On the surface 8 a decoration can be placed, which may also include flavorings, spices, etc.
    [0048] For example, in a preferred embodiment, the filling 6 is based on melted cheese and the decoration on the surface 8 comprises a mixture of spices for radette or nutmeg. In this way the product of fig. 2 proposes a taste experience similar to the typical Swiss radette.
    [0049] The invention can be usefully applied to large-scale retail trade or fast food (Street food).
    [0050] In the first case, that is for large retailers, a package will be commercially available which comprises a tray in which one or (preferably) several bases, as in fig. 1, that is already precooked and cut, ready for the insertion of the filling. The same package will contain one or more fillings, preferably packed separately, in a suitable packaging. The consumer can therefore heat the bases (potatoes or other tubers) and the filling (if required by the recipe, making it melt) and complete the product as shown in fig. 2 adding the filling. Note that the procedure is very simple and the product is actually ready for consumption, requiring only (possibly) to be heated to reach optimal conditions for consumption, but does not require cooking.
    [0051] In the field of fast food or street food, think of the operator who operates with a small mobile vehicle, which could be a van or a suitably equipped cart. The operator will have at his disposal a certain number of ready-to-use bases, represented for example by pre-cooked and cut potatoes as in fig. 1, and one or more fillings also ready for use. The fillings for example will be kept warm in one or more heated containers and possibly re-mixed so as to keep them at the right temperature and consistency / fluidity. The operator can quickly heat the bases, tap the right amount of filling and compose the preparation according to customer requests.
    [0052] From the above it is understood that the invention achieves the above-stated purposes.
    权利要求:
    Claims (22)
    [1]
    1. A method for preparing a ready-to-eat food preparation comprising: - providing one or more bases (1), in which each base comprises, or is constituted by, a precooked edible tuber, and has a cavity (4) not hollowed out in the tuber paste, - prepare a filling ready for consumption separately, - assemble one or more ready-to-eat preparations respectively by inserting a predetermined quantity (6) of said filling into the said cavity of the base or bases (1).
    [2]
    2. Method according to claim 1, wherein each base has a clean cut which defines an essentially flat cut face (3), and said cavity (4) is dug into the tuber paste starting from said cut face.
    [3]
    3. Method according to claim 1 or 2, comprising: heating the base and / or the filling, together or separately, before inserting the filling.
    [4]
    4. Method according to claim 1 or 2, comprising: heating the finished product after inserting the filling into the base.
    [5]
    5. Method according to any one of the preceding claims, in which the filling ready for consumption does not require cooking or is pre-cooked if cooking is necessary for consumption.
    [6]
    6. Method according to any of the previous claims, wherein the bases are made with tubers having a uniform size, for example of about 30-40 mm.
    [7]
    7. Method according to any one of Claims 2 to 6, in which the cut face (3) of the bases is at a predetermined and constant height (h) when the bases are placed on the same supporting surface (5).
    [8]
    8. Method according to claim 7, wherein said height (h) is between 30 mm and 50 mm, preferably 40 mm or about 40 mm.
    [9]
    9. Method according to any of the previous claims wherein: in the finished product, comprising the base and the filling, the weight of the base is about 2/3 and the weight of the filling is respectively approximately 1/3 of the total weight of the finished product.
    [10]
    10. A method according to Claim 9, in which the total weight of the finished product is about 36 g, the weight of the base is about 24 g and the weight of the filling is about 12 g.
    [11]
    11. Method according to any one of the preceding claims, in which the filling cavity (4) hollowed out in the base has a cylindrical shape and a diameter of between 15 mm and 25 mm, preferably about 20 mm.
    [12]
    12. Method according to any one of the preceding claims, in which the filling is based on melted cheese.
    [13]
    13. A food preparation comprising a base and a filling, obtained with the method of any of the claims from 1 to 12.
    [14]
    14. A packaged food preparation, particularly for large-scale distribution, the package comprising: - at least one base (1), comprising or represented by a precooked edible tuber, having a cavity (4) not passing through dug into the tuber paste, - a predetermined quantity of at least one filling ready for consumption inserted in the cavity of the base or bases, or packaged separately.
    [15]
    15. A packaged food preparation according to claim 14, wherein said at least one base has a clean cut which defines an essentially flat cut face (3), and the cavity is hollowed starting from said flat face.
    [16]
    16. A packaged food preparation according to claim 14 or 15, in which: - the filling is packaged separately, the package being destined to obtain a food preparation which provides for the insertion of the filling (6), possibly after heating and melting of the filling itself, in the said cavity of the base.
    [17]
    17. A packaged food preparation according to any of the claims from 14 to 16, containing a plurality of bases and an adequate amount of filling, or more fillings, for as many food preparations as there are bases.
    [18]
    18. A packaged food preparation according to any one of claims 14 to 17, wherein said at least one filling ready for consumption does not require cooking or is pre-cooked if cooking is necessary for consumption.
    [19]
    19. A packaged food preparation according to any of the claims from 14 to 18, wherein the bases are made with tubers having a uniform size, preferably of about 30-40 mm.
    [20]
    20. A packaged food preparation according to any one of Claims 15 to 19, in which the cut face (3) of the bases occurs at a predetermined and constant distance (/ ) When the bases are placed on the same supporting surface.
    [21]
    21. A packaged food preparation according to any of the claims from 14 to 20 in which: the cavity (4) excavated in each base has a cylindrical shape and a diameter between 15 mm and 25 mm, preferably about 20 mm.
    [22]
    22. A packaged food preparation according to any of the claims from 14 to 21, in which at least one filling is based on melted cheese and preferably comprises, among the ingredients, a cheese from radette or cheese fondue.
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    同族专利:
    公开号 | 公开日
    CH714364B1|2021-10-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH01426/17A|CH714364B1|2017-11-24|2017-11-24|Food preparation suitable for fast food and takeaway, and respective method of realization.|CH01426/17A| CH714364B1|2017-11-24|2017-11-24|Food preparation suitable for fast food and takeaway, and respective method of realization.|
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