ITVT20120008U1 - CLAY BROWSE FOR FOOD COOKING - Google Patents

Description

Description

Of a patent for a utility model entitled "Pastry clay for food cooking"

Field of application

The model conceived is generally placed in the field of cooking techniques, in particular food ones.

Technique Note

For centuries, man has used clay for cooking food, particularly for meats.

In the early Middle Ages, this technique had become commonly used also due to the easy availability of this product in nature; however with the passage of time and the progressive evolution of tastes this technique has been gradually neglected until almost forgotten.

The rediscovery of old flavors and the return to traditions, alongside the research work of great chefs, has led to the rediscovery of "clay cooking" even if, obviously, it is far from being considered a widespread technique and this also for the not easy availability of the raw material.

In fact, even if clay is present in nature, it is also true that nowadays it is not so easy to find and find quality suitable for food purposes. The increase in environmental risks associated with the various forms of pollution make it inadvisable to use the product as it can be found in nature without prior analysis aimed at avoiding any toxicity problem for humans.

Currently, clay for food use is available only in a few specialized stores and at very high costs from 12 to 20 € / kg; moreover it is only available in powder form, which makes it difficult to use both for the housewife and for all those who cannot devote time to the development of gastronomic techniques.

The main difficulty, in fact, consists precisely in creating "the ideal dough" to be used as a cooking "vehicle": this must have specific characteristics in terms of humidity, presence of air, particle size, thickness that can be used as a tool cooking, without prejudice, of course, to the aforementioned guarantees of non-toxicity of the product.

Detailed Description

Recognizing the value of this cooking system, in fact this technique allows you to completely eliminate fats while preserving the quality of the food and enhancing its intrinsic taste, with a consequent reduction in the use of salt, thus giving rise to important health benefits.

The present model aims to achieve a maximum simplification of said technique with a consequent reduction in costs given by production on an industrial scale.

Starting from a mixture of natural clays such as to comply with the hygienic and sanitary requirements, with the aid of special machinery, already known in the ceramic sector, this is filtered and mixed to uniform the particle size, then degassed to reach the optimal consistency, by said machinery, the mixture obtained is extruded in the form of a cylinder (Table 1 Fig. A), still large in size.

At this point, a special roller machine (Table 1 Fig. B), by pressing the initial cylinder, will produce a sheet of variable dimensions and thicknesses according to the needs (Table 1 Fig. C).

To the dough (Tab. 2 / A) thus obtained, a sheet of non-stick paper for food is applied on both sides (Tab. 2 / B) which will remain adherent to the clay thanks only to the humidity contained in the latter. .

The clay sheet thus protected is rolled up on itself (Table 3) and packaged with the already known protective atmosphere technique that will maintain all the characteristics of the clay, which we want to safeguard, for a longer time.

The use in this way will be very simple, in fact it is sufficient to unroll the sheet and place the food to be cooked on the visible side, with the paper that is on the sheet the food is completely wrapped and then the clay sheet is folded over the food until it is completely covered.

The second, underlying sheet of paper can be used to protect the pan, on which the food thus prepared will be baked in any domestic oven, to keep it clean even after cooking.

The package will contain recommendations for use and any recipes.

Claims (3)

CLAIMS 1. Packaging in a protective atmosphere of a cooking kit consisting of a sheet of natural mouldable clay (Tab. 2 / A) inserted between two sheets of non-stick paper for food use (Tab. 2 / B). 2. As per point one, the natural clay (Table 1 Fig. A), placed between the two sheets of non-stick food paper (Table 2 / B), is made in every format and dimension (Table 1 Fig. . C) based on the characteristics and dimensions of what it will contain. 3. As per points 1 and 2, the natural clay and the non-stick paper sheets for food use thus assembled (Table 2 / A + B) constitute a single object of sale.