• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a sausage sandwich made with molded dough of the type used for flour pancakes or pancakes. The name given to this sandwich, "panchuque", comes from the combination of "pancho" and "panqueque" names with which hot dogs and crepes are known in some south american countries. The panchuque mass is basically composed of flour, water, mustard and butter, as a lubricant, although it admits variants that give it other flavors. The cooking of the dough is produced by a specific plate called "panchuquera"; it is formed by two articulated blocks for its opening and closing (1, 2), equipped with molds in whose cavities (3) the dough is poured and a sausage is placed inside it. These molds give the dough once cooked, a geometry similar to that of hot dog bread. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2631878A1
    申请号:ES201700472
    申请日:2017-03-10
    公开日:2017-09-05
    发明作者:José Guillermo FILIPPONE CAPLLONCH
    申请人:José Guillermo FILIPPONE CAPLLONCH；
    IPC主号:
    专利说明:

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    DESCRIPTION
    SAUSAGE SQUARE MANUFACTURED WITH MOLDED MASS BREAD AND DEVICE FOR MANUFACTURING
    TECHNICAL SECTOR
    The present invention is part of the food sector.
    BACKGROUND OF THE INVENTION
    Sausage sandwiches (or sandwiches or sandwiches) are known and very popular worldwide. Mainly Frankfurt (frankfurter) or Viennese (wiener) sausages and a type of bread or bun specific, soft and fluffy, are used for its elaboration, although other versions have been developed in some countries. These snacks are usually accompanied by various sauces (mainly mustard and ketchup), cheeses and other supplements.
    These snacks are known in Spain with the name of "hot dog." Practically literal translation of its name in English "hot dog" (hot dog), popular all over the world. In some countries these snacks receive particular names. In Argentina, and other South American countries, they are known as “pancho”.
    Another product well known throughout the world are different versions of flour pancakes. These consist of a flat dough, whose main ingredients are wheat flour, egg and milk, oil or butter. With this mixture thin discs are formed on a greased flat pan, in which they are cooked until golden brown. They are usually eaten with sweets or savory supplements, such as cheese, ham, etc.
    This recipe in Anglo-Saxon countries is called a pancake. For this variant, flour with yeast is usually used, which gives these pancakes a characteristic fluffiness. A similar product is the crepe (of trance origin, crepe), although in this case flour is used without yeast, which allows to obtain thinner and more compact discs. In several countries of South America, crepes are called "pancake",
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    castellanizacion of the pancake
    From the combination of these two concepts the idea of the panchuque arises: a hot dog sandwich, for which a dough similar to that of the pancakes (or pancake or pancake) is used. In keeping with its hybrid origin, its name also comes from the combination of both terms: pancho and pancake.
    For its fabrication, an iron is used, which can have an electric heater, gas or any other appropriate means. This plate is called panchuquera.
    EXPLANATION OF THE INVENTION
    Elpanchuque
    This invention is based on the idea of forming a hot dog-like sausage sandwich using a flour dough similar to that of flour pancakes (crepes or pancakes). To make the panchuque you can use all kinds of sausages; in particular, the well-known cooked frankfurt or Viennese sausages.
    The dough is basically composed of a mixture of flour and water. To this mixture other components can be added that allow to confer particular flavors or textures to the panchuque. In particular, the addition of mustard gives the dough a slightly bitter aroma and flavor that adapts very well to the sausage flavor. To prevent the dough from sticking to the mold and enhancing its flavor, melted butter is used as a lubricant.
    For the preparation of the dough, a mixture of the aforementioned components will be used in an approximate proportion of:
    - 1 kg of flour.
    - 1.3 liters of water,
    - Butter, as a mold lubricant.
    Various options can be added based on these components, such as:
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    - Mustard or other flavors,
    - Salt and pepper.
    - Egg.
    - Water can be partially or totally substituted by milk.
    The panchuquera
    For the baking of the dough and, in short, shaping the panchuque, an iron called panchuquera is used. It is formed by two metal blocks, a fixed lower one that rests on the work surface (table) and another upper one that It is articulated on the former by hinges or other appropriate mechanisms, which facilitates the opening and closing of the mold. These blocks house the molds whose objective is to shape the dough during cooking, giving them an approximate geometry to the bread for hot dogs.
    The molds have practiced one or more cavities, in each of which the dough is poured and a sausage is placed. To hold the sausage and ensure that it is centered in the mold, the holes of the upper mold include some projections, as a stud, that keep it in position, preventing its flotation. The amount of dough that is placed must be sufficient so that, a! close the upper mold against the other, distribute the dough completely filling the hole.
    The panchuquera will incorporate heating devices that allow the iron to heat up to produce the cooking of the dough. Once on e! This heater must provide enough heat to cook the dough. The cooking must take place to a point where, when the mold is opened, the totally solidified pancake can be extracted and with the desired browning, without the dough being adhered to the mold or overcooked and Burn
    To ensure even and thorough cooking, melted butter is used as a lubricant. This component also helps to give the product a better taste and superficial appearance.
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    Processing Procedure
    For the preparation of the panchuque dough, the mixture of the ingredients for the preparation of the dough, in the approximate proportion described above, in the panchuque, will proceed first. Mixing can be done by hand using an appropriate container, or using a mechanical mixer.
    To prevent dough adhesions and ensure uniform and thorough cooking, melted butter will be used as a mold lubricant. Melted butter should be applied in sufficient quantity to completely and generously cover the surface of the mold, distributing it, after heating the panchuquera, by brush, brush or other appropriate method.
    Once lubricated, the molds will be filled. For this, the mold must be sufficiently hot. When the mold has reached the appropriate temperature, approximately 150 ° C, the dough described above will be poured into the mold cavities, placing a sausage in each of them. The panchuque will be subjected to the effect of the high temperature long enough to obtain the complete baking of the dough, until the desired texture and golden browning are obtained.
    BRIEF DESCRIPTION OF THE DRAWINGS
    To complement the above description and in order to help a better understanding of the features of the invention, an set of drawings is attached as an integral part of said description, where, with an illustrative and non-limiting nature, the following has been represented :
    Figure 1.- Perspective view of the device of the invention, the panchuquera, in open position. It is appreciated: (1), the lower part or block and (2) the upper part. This image shows an articulated realization on the short side, open a certain angle. The joint could also be placed on the other side. In both blocks are the cavities of the molds (3), half in each part.
    Figure 2.- Mold cavity. In this detail the teton located in the
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    bottom of each cavity, for fastening the sausage.
    Figure 3 - Elevation, section and detail of a six-cavity panchuquera. The section and approximate dimensions of the cavity are appreciated.
    PREFERRED EMBODIMENT OF THE INVENTION
    Panchuquera architecture
    In a preferred embodiment, each of the two parts of the panchuquera can be constructed in the form of housings, or boxes, of stainless steel sheet (Figure 1). Both housings are articulated by hinges or other appropriate devices, to allow opening and closing. These housings must be able to house the molds, heating devices and controls inside. The use of stainless steel in the construction of the housings is convenient to facilitate cleaning and ensure hygiene.
    The molds can be built using a cast aluminum alloy, with a thickness sufficient to ensure its mechanical strength and thermal stability. Each mold will be attached to the inside of the housing by screws or other procedures. In the mold they will practice the cavities in which the panchuque will be molded, using the dough described above. Each cavity is distributed half in each of the blocks, or which guarantees an easy opening of the mold. The number of mold cavities may be one or more, depending on the production sought. The teat located at the bottom of the cavities of the upper box (Figure 2) prevents the sausage from floating, so that it remains centered on the mold.
    The shape of the mold cavity will print the geometry outside the panchuque. This is similar to hot dog bread (or hot dog). The approximate geometry of the mold cavity is shown in Figure 3. This admits different geometries, although it is advisable not to move more than two or three millimeters away from the shapes of the sausage, to ensure proper cooking of the dough.
    The aluminum surface of the mold provides adequate performance from the point of view of its surface integrity and, conveniently lubricated, low
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    adhesion of the dough. However, in other preferred embodiments, the surface in contact with the dough could carry some type of non-stick coating; for example, PTFE (polytetrafluoroethylene), or other appropriate ones.
    In the preferred embodiment shown in Figures 1 and 3, the upper and lower parts of the mold are articulated on the side parallel to the length of the sausages. In another preferred embodiment both parts can be articulated on the side perpendicular to the previous one.
    Other preferred embodiments would be simplified versions of those described above, suitable to be heated directly in the kitchen fire, or inside an oven. In this case, no own heating systems and ignition and temperature control systems are necessary.
    Heating device
    The panchuquera must be provided with a heating device capable of providing sufficient thermal energy for cooking the dough. The preferred form for the heating function, due to its simplicity, cost and effectiveness, is through the use of electrical resistors. In this embodiment, the resistances must be distributed both by the upper and the lower case, so that a temperature as uniform as possible is guaranteed for all mold cavities. This is a simple and economical method, which supports simple and durable regulation systems.
    The approximate power for a six-cavity panchuquera is about 1,000 watts, although this power must be adjusted according to the construction characteristics of each case.
    In other preferred embodiments, cooking can be resolved by other heating solutions. They can also be based on electrical systems (such as induction heating), or by applying other principles (for example, gas combustion).
    In the case of electric heating, the basic device should be provided with a switch to turn the device on and off. This must be robust enough
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    to withstand not only the electric charge, but against possible blows, splashes or spills of portions of dough.
    In addition, you should bring a thermostat that maintains the temperature of the cooking surface at a suitable value for cooking the dough. This temperature is of the order of 150 ° C. The thermostat can be of fixed value, for example, using a bimetallic, or by any other appropriate procedure.
    Although variable temperature regulation is not essential, it may be convenient for reasons such as energy savings in times of low production, avoiding having to turn the appliance on and off according to demand, or to adjust the cooking to! type of flour, sausage size, etc. Other preferred embodiments could then include temperature regulating devices, such as capillary bulb thermostats, or other appropriate methods.
    For safety reasons, to prevent the contact of hot surfaces with the skin, it is convenient that the device is provided with a light that indicates when it is on. It is even advisable that the luminous device, even when switched off, can warn of the risk while it remains warm; for example, by changing the color of the light.
    Also to ensure safe utilization, the apparatus must be provided with grounding and the electrical installation to which it is connected must preferably be provided with a circuit breaker or differential switch.
    权利要求:
    Claims (5)
    [1]
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    1. Sausage sandwich made with molded dough, which is called “panchuque”. The dough will have the approximate shape of a hot dog's bread or hot dog. For its manufacture, a mass characterized by the basic composition described below will be used:
    • 1 kg of flour,
    • 1.3 liters of water,
    • Butter, as a mold lubricant.
    On the basis of these basic components various options can be added, such as:
    • Mustard and other flavors.
    • Salt and pepper.
    • Egg.
    • Water can be partially or totally substituted by milk.
    [2]
    2. Sausage sandwich, according to claim 1, for which a specific plate called "panchuquera" will be used for cooking; This is characterized by being formed by two blocks {1 and 2), equipped with one or more cavities (3) to mold the dough with the desired shape. The molds incorporate some lugs (4) that guarantee to keep the sausage in a centered position
    The panchuquera includes several devices to guarantee its operation. First, a heating device for cooking dough, capable of providing enough heat to raise the temperature to an approximate value of 150 ° C. This device can be electric, by means of resistors or any other principle that allows the generation of heat.
    In the case of electric heating, the panchuquera must be provided with
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    a switch, for its on and off, and a thermostat that allows to maintain the cooking temperature. Although it is not essential, the thermostat may include some device that allows the cooking temperature to vary, such as a capillary bulb sensor.
    They can also use other heating systems, taking advantage of other methods to produce heat, such as gas combustion. or receive heat from an external source, such as a kitchen fire or homo. In the latter case, regulation devices would not be necessary,
    [3]
    3. Process of making the panchuque, described in claim 1. For the cooking of the panchuque, the panchuque will be used, which is described in claim 2, following the procedure described below. The manufacturing process involves at least three processes;
    1. Mix of the ingredients for the preparation of the dough. It can be done by hand or using a mechanical mixer, until a smooth and homogeneous mass is obtained.
    [2]
    2. Lubrication of the mold. Melted butter will be used in sufficient quantity to fully and generously coat the surface of the mold in contact with the dough. For this purpose, once the panchuquera is heated, the butter will be distributed using a brush or brush.
    [3]
    3. Filling the molds. The mold being sufficiently hot, at a temperature of approximately 150 ° C, the dough described in claim 1 will be poured into the cavities of the mold of claim 2, placing a sausage in each of them. The panchuque will be subjected to the effect of the high temperature long enough to obtain the complete baking of the dough, until the desired texture and golden browning are obtained.
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    同族专利:
    公开号 | 公开日
    ES2631878B1|2018-06-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2003572A6|1986-12-03|1988-11-01|Pietschmann Bruno|Baking mould for hot dog|
    US20060249506A1|2004-06-14|2006-11-09|Ruairidh Robertson|Grill with interchangeable cooking plates|
    US20070186785A1|2006-02-14|2007-08-16|Eli Cohen|Cooking appliance|
    JP2015062434A|2015-01-08|2015-04-09|有限会社二鶴堂|Bream-shaped pancake crust baking device|
    法律状态:
    2018-06-13| FG2A| Definitive protection|Ref document number: 2631878 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180613 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201700472A|ES2631878B1|2017-03-10|2017-03-10|Sausage sandwich made with bread dough and device for its manufacture.|ES201700472A| ES2631878B1|2017-03-10|2017-03-10|Sausage sandwich made with bread dough and device for its manufacture.|
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