CA2457068A1

CA2457068A1 - Convenient high protein sandwich and method for the production thereof

Info

Publication number: CA2457068A1
Application number: CA002457068A
Authority: CA
Inventors: Janusz Wojciak; Dinesh Bhatnagar
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-02-09
Filing date: 2004-02-09
Publication date: 2005-08-09

Abstract

The invention provides a novel sandwich that comprise a substrate of high protein material like cooked muscle meat, meat emulsion or plant protein mixed with spices and an outer shell imitating traditional ban or bread The sandwich has an oval, round or square shape of a hamburger, shape of a cylinder or a cylindrical ring. An edible cover of the sandwich is substantially a continuous wall forming an integral shell around the substrate portion. Formed frozen cooked substrate and a shell are creating a sandwich that is suitable for reheating in the microwave oven. The reheated for 2 to 3 minutes sandwich allows quick preparation before serving; it is cut horizontally with a knife in a bagel cutter and the bottom portion is covered manually with toppings or sour cream or other commonly used vegetables or sauces and the top part of the sandwich is placed on the condiments. The preparation time for consumption of a sandwich is very short and allowing serving in fast foods outlets with considerable savings of labour and time.

Description

FIELD OF THE INVENTION
The invention relates to a convenient sandwich that consist of a substrate of high protein material and a coating composition imitating ban or bread which permits the sandwich to be reheated before serving in the microwave oven, cut horizontally with a knife, filled up manually with toppings like onion, tomato, lettuce and/or condiments like mayonnaise, sour cream or other commonly used condiments.
DESCRIPTION OF THE PRIOR ART.
Different restaurants and retail grocery stores offer wide range of food products that are designed to satisfy basic nutritional needs of people that do not have time to prepare their own breakfast, lunch or dinner. The segment of the industry called fast food industry is supplying such ready meals or sandwiches in multiple public outlets.
Typically a sandwich created in such outlets comprises a bun, bread or other edible, manually prepared wrapping that is separated by knife, additionally utilizing devices like bagel cutter, then a flat meat portion, like grilled beef, pork or chicken patty is inserted between top and bottom part of a bun or bread. The meat portion is either a muscle part or it is ground and formed meat. Additionally, toppings are put on top of the meat portion. Slices of tomato, onion rings, lettuce, slice of cheese, bacon are placed at the bottom and/or on top of meat portion and covered with mayonnaise, sauces, salt and spices. Top part of a bun is placed on the bottom part and the sandwich is served. Other commercially available and homemade sandwiches are created by cutting horizontally bagels and spreading butter or cream cheese on the exposed surface. Bagels are commonly hard rolls, which are shaped like a donut i.e. cylindrical conformation with a hole in the center. They are made of raised dough in a process, which includes simmering in boiling water, which is followed by baking. The plain bagel has a glazed browned hard exterior over a firm white interior.
The disadvantage of this type of popular sandwich is that its preparation requires considerable time and excessive manual labor. The components of such sandwiches need to be purchased from multiple sources and are manufact<ued by various food processing companies that utilize considerable amount of energy, labor in the manufacturing process and transfer considerable cost throughout the distribution channels. These factors increase the total cost of final product i.e. sandwiches as all the components must be purchased from different sources, transported, stored and assembled into the final product on site, at the restaurant counter.
Known are hamburger products comprising two slices of bread having inserted a meat patty and a container, the container disposed on the top surface of the hamburger meat adapted to house a salad and structured to contain a concave configuration disposed at the bottom surface having circular edge portion for causing the container to tightly adhere to the meat product, described in the U.S. Patent No.4,765,998. Another example of a novel sandwich product is disclosed in the U.S. Pat. No. 1,807,189 where a food product such as a sandwich wherein a bun is split at its sides and bottom end to form a pocket and garnished filler made of edibles is inserted into the pocket The fillers often cons ist of a garnish in the form of lettuce, a meat product or ho~dogs, and further garnish or appetizer in the form of pickle slices. However, since the garnish is assembled together with the hot meat product recently cooked, the fresh lettuce and cold pickle in the pocket of this patent is converted to a warm salad. Furthermore, it is still difficult to insert fillers in all quantities into pockets described in this patent. Another example of an attempt to create a convenient sandwich is in the U.S. Pat. No. 6,599,545 wherein a method is described for inserting one foodstuff; such as sandwich fixings, into a section foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff.
The disadvantage of this type of sandwich is that its preparation requires complex mechanical device and the final look of the sandwich is not similar to a traditional sandwich.
The international patent application WO 94/09644 describes a sandwich and a method for producing it in which two bread slices and a sandwich filling layer are connected by means of an edible glue.1n addition, this arrangement can be compressed using roller elements so that the filling layer is pressed into the bread slices. Although this results in a sandwich, which holds together securely, the production process is complicated because of the application of glue. Moreover, as before some of the filling layer can reach the outside and can possibly soften the outside of the sandwich or make a plate or a serviette necessary for its consump tion.
Some efforts have been directed towards improving sandwiches, such as by sealing the contents of the sandwich in the bread, and providing baked shells, examples of which may be found in U.S. Pat. No. 6,004,596. It is believed that the baked shells lack popularity due to the large amount of crust, both on the outside and inside, that is produced. In addition, it is believed that sealing sandwich contents in the bread is only feasible for particular types of sandwich fixings, which prevent moisture finm reaching the bread, such as peanut butter. Despite these efforts, the vast majority of sandwiches are produce, both at home and commercially, with the traditional contents "sandwiched"
between two slices of bread.
Other food items have been developed, which are similar in many respects to sandwiches, and which may have been developed to address the drawbacks of typical sandwiches. For example, pocket-type food items have a layer of dough wrapped about a meat substance and backed or cooked. Some examples are shown in U.S. Pat. Nos. 5,622,742;
5,780,082;
and 4,888,192. It is believed that such types of food are limited to baked or cooked food, and are ill suited for many sandwiches, such as cold cuts.1n addition, it is believed that such pocket-type food items are unsuitable for typical sandwiches because the outer, dough layer has a crust consistency, and lacks a bread-like consistency.
In these respects, the convenient sandwich according to the present invention substantially departs from the conventional concepts and designs of the prior art, and in so doing provides a sandwich that can be prepared quickly and easy, saving time and reducing the mam>facturing, distribution and preparation cost.

OBJECTS AND SUMMARY OF THE INVENTION
It has been recognized that it would be advantageous to develop a sandwich with traditional texture and consistency, but without traditional messiness, high cost of components, excessive labor involved in preparation and serving. In addition, it has been recognized that it would be advantageous to develop a method for making such sandwich.
In addition, it has been recognized to develop a healthy, high protein formula for the sandwich substrate and a method of easy, convenient and quick preparation of such sandwich in the fast food restaurants and at home.
The invention provides a sandwich that consist of a substrate of high protein material like cooked muscle meat, meat emulsion or ~ plant protein mixed with spices having a an oval, round or square shape of a hamburger, shape of a cylinder or a cylindrical ring.
The substrate portion is surrounded by a cover created of carbohydrate materials like bread crumbs, flour and having a shape of the said substrate and a substantially continuous wall forming an integral shell and cavity that embraces and adhering to the aforementioned substrate.
In accordance with one aspect of the present invention, the sandwich is a fully cooked foodstuff that is frozen and stored in a freezer and defrosted in a microwave before final preparation. After a short time higlrenergy uniform microwave defrosting to a room temperature, the sandwich is cut across horizontally with a knife or is cut after being placed in a bagel cutter device and the symmetrical top and bottom portions are separated.
In accordance with another aspect of the invention, both top and bottom parts of the sandwich are symmetrical and maintain the same conforn~ation and consistence after separation. Both parts consist of outer cnrst that visually and by texture imitate a bun or bread and a substrate adhering to the crust. Final preparation of the sandwich before serving is accomplished by placing the condiments, depending on the preference, slices of tomato, onion, red or green pepper, slices of cheese or bacon etc. on top of the bottom part of the sandwich. In addition, the condiments are covered with mayonnaise, sauces, spices etc. and the top part of the sandwich is placed on top of the condiments and manually adjusted in order to close the sandwich.
I accordance with another aspect of the present invention, the finished and ready to serve sandwich consist of I ) bottom part of crust and substrate 2) layers of condiments, sauces and spices 3) top part of crust and substrate.
I accordance with another aspect of the present invention, the formulation of the substrate is done using high protein animal and plant origin materials, allowing to prepare substrate mixture that develops an advantageous texture after cooking, juiciness and palatability of the finished substrate along with healthy for humans, high protein, low carbohydrate and low fat characteristics.

Additional features and advantages of the invention will be set forth in the detailed description which follows, taken in conjunction with the accompanying drawings, which together illustrate by way of example, the features of the invention.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a schematic diagram of manufacturing steps illustrating die production method of convenient sandwich.
FIG. 2 is a schematic view illustiatixig the method of final px~aration of a convenient bagel sandwich.
FIG. 3 is a schematic view illustrating the method of final preparation of a convenient sandwich.
DESCRIPTION OF THE PREFFERED EMBODIMENTS
For the purposes of promoting an understanding of the principles of the invention, reference will now be made to the exemplary embodiments illus~ated in the drawings, and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended. Any alterations and further modifications of the inventive features illustrated herein, and any additional applications of the principles of the invention as illustrated herein, which would our to one skilled in the relevant art and having possession of this disclosure, are to be considered within the scope of the invention.
The exemplary formula used to manufactxu~e the healthy and convenient sandwich and detailed description of ingredients and their proportions is presented in Table 1.
A method of production illustrated in the FIG. 1. The first manufacturing step is the preparation of the substrate. Meat component is cut in a cutter or grinder (1) into smaller pieces and mixed in the mixer (2) with salt, spices, and marinades. Other ingredients that may be used are bacon chips, cheese etc. The preferred cutting size and shape of the meat pieces may vary between 2 mm and 25 mm, depending on the targeted texture of the cooked substrate and quality of the raw materials used. The species origin of meat may be poultry, pork, beef and mutton. In another embodiment, the substrate part is created from norrmeat ingredients like ground vegetables, soy protein, spices and various edible additives. In order to create portions of various preferred shapes, the substrate material must obtain xheological features of a visco-plastic body allowing easy forming. The temperature of the substrate mix must be maintained between 29°F (-1.7°C) and 40 ° F (-4.4 C) to allow good forming and maintaining the shape. The unifom~ly mixed substrate part is formed under pressure of 100 to 150 psi in a press or forming machine (3) into an oval, round or square shape of a hamburger, shape of a cylinder or a cylindrical ring.1n one embodiment, the substrate has a diameter of up 5 inches and thickness of up to 2 inches and weigh up to 5 oz (141.8 grams). In another alternative shape embodiment, the formed substrate has a cyli~ical hole of 1 inch diameter that is created by a circular knife or pressure piston cutter (4). The substrate weight in this conformation is 4.3 Oz.
( 123 grams). Such formed substrate is passed on a conveyor through the machine system that allows covering the subshxte with a cxust imitating bun or bread. An exemplary formula of a preferred embodiment is presented in table 1. In one embodiment, the fizst machine (5) disperse fine flour commercially named pre-dust that covers the whole surface of the substrate portion. The second machine (6) applies a batter that is composed of mix4are of water, flour, spices and other binding additives to the dusted surface of the substrate portions. The third machine (7) disperses breadcrumbs or sourdough breeder crumbs over the battered substrate's surface.
The set of one or more machines used commercially to create a breaded shell around a product e.g. set of Stein~ machines represent flow-through system that can be applied to develop a sandwich according to the present invention. Number of coating layers needed to achieve appropriate visual and composition of each layer and number of passing through the machines determines palatable texture. The proportion of weight of the breading cover to the weight of an uncooked sandwich is commercially called a breading pick-up.1n this invention the breading pick-up is critical to develop appropriate visual effect and to create attractive shell around the substrate that will imitate bread or bun in the finished sandwich In one embodiment, the most preferred overall pick-up for all three components of the shell is 47.4% for a cylindrical substrate weighing 5 oz the pick-up for layers of pre-dust, batter and bread crumbs is 3%, 21.2% and 11.1 %, respectively.
In the next processing phase, product is cooked in two step or one step cooking cycle. In the first machine (8) product is blanched in norrhydrogenated vegetable oil heated to temperature between 360 ° F (182.2°C) and 390°F
(199°C) for a 15 to 40 seconds.
Finally, product is cooked in the convection oven (9) for 8 to 14 minutes at temperatures between 450 ° F (232.2°C) to 500°F (260°C). In another embodiment, the cooking process is limited to heating the product in the convection oven (9) for 8 to 15 minutes until it reaches internal temperature of 165°F.
Cooked product is individually quickly finzen in the firing tunnel (10) where the cooling medium is liquid nitrogen released at temperature - 170°F (-112.2°C). The cooked product temperature is between 0°F ( 17.8°C) to 5°
F (-15°C) after passing it through the freezing tunnel ( 10). The frozen product is stored in the fi eezer ( 11 ) at - 20 °
F (-29°C).

Table 1. Exemplary formula of the convenient sandwich Sandwich Formula componentProportionsProcedures components Substrate Chicken meat, 75.25 Chicken breast ground pork or beef % in the grinder Seasoning 2.75 into 0.5 inch pieces.
% Meat mixed Soy protein 4.00 with water and other isolate % components for Water 18.00 3 minutes.
%

Layerl Wheat flour 100.00%Pre-dust Layer 2 Water 88.00 Soy Protein Concentrate % is mixed Soy Protein 12.00 thoroughly with water.
Concentrate %

Batter is created.

Layer 3 Bleached wheat 20.00 Covering the dusted flour % and battered Cultured wheat 60.00 substrate with the flour % bread crusts creates Sugar 1.00 outer shell.
%

Salt 1.00 Malic acid 0.50 Soy been oil 1.00 Yeast extract 0.50 Yeast 3.00

2.00 The frozen sandwich weighs between 6.7 Oz and 7.4 Oz. (190 -210 grams). The frozen bagel sandwich illushrated on Fig. 3. The sandwich (12) weighs between 5.6 Oz and 6.7 Oz. (160 -190 grams).
A method of preparation of a convenient sandwich is illustrated in the FIG. 2.
Frozen sandwich (12) is placed in the microwave oven (13) and heated for 2 to 3 minutes until the product temperature reaches 60° F to 70 ° F ( 15.5 °
C to 21.1 ° C). Subsequently, the sandwich (12) is placed in a bagel cutter (14) and cut with a knife (15) and a top portion ( 16) is separated from bottom portion ( 17). In order to finalize the sandwich arrangements, the condiments like slices of tomato ( 18), onion rings ( 19), lettuce (20), slice of cheese (21), bacon (22) are placed on the bottom of sandwich portion and covered with mayonnaise ), sauces , salt and spices (23). The top part of sandwich is put on top of the condiments and the sandwich is served to the consumer. In another embodiment depicted on Fig.3. the frozen bagel sandwich (24) having cylindrical cut-out (25) is placed in the microwave oven (13) and heated for 2 to 3 minutes until the product temperature reaches temperature about 60 °F to 70 °F (15.5 ° C to 21.1 ° C).
Subsequently, the sandwich (24) is placed in a bagel cutter (14) or cut with a knife (15) and a top portion (26) is separated from bottom portion (27). In order to finalize the sandwich arrangements, butter (28) or cream cheese is spread over the cut surface of the bagel sandwich. The top part of the bagel sandwich is put on the spread and the bagel sandwich is served to the consumer.
The sandwich preparation time is ca. 1 minute, which is a major advantage in fast-food restaurants allowing considerable labor and time saving. Since the sandwich may be kept frozen for extended period of time or may be refrozen again after defrosting, this type of sandwich is a convenient way of serving in the food service industry, restaurants, hotels,

Claims

What we claim, is

1. A convenient high protein sandwich, comprising:

a) a substrate of high protein maternal like lean meat emulsion or textured plant protein mixed with spices having a an oval, round or square shape of a hamburger, nugget, finger, cylinder or ring having a diameter of up 5 inches and thickness of up to 2 inches b) a cover created of carbohydrate materials like bread crumbs, flour or ground flax seed and having a shape of the said substrate and a substantially continuous wall forming an integral shell and cavity that embraces and adhering to the aforementioned substrate

2. Sandwich in accordance with claim 1, wherein:

a) the substrate is created by grinding and mixing food protein materials with spices and/or water until a cohesive emulsion is formed ate shaped into a preferentially~
circular, oval or cylindrical substrate weighing up to 6 oz.

b) the substrate contains between 70% and 76% of lean chicken breast, beef or pork meat, between 17% and 20% of water, minimum 3.5% of isolated soy protein and at least 2% of seasonings c) a substrate of high protein material, where in the protein content is at least 18% and fat content is not higher then 7%

d) on the substrate a shell is created by covering the substrate with a first layer of flour then a second layer of mixture of flour or soy protein concentrate and water and the third layer of dry flour and/or bread crumbs, ground flax set, wherein the cover is stabilized and crust consistency is created by heat treatment in a deep fat flyer for 10 to 30 seconds at a temperature from 360°F to 390 °F and/or baked in convection oven for 8 to 14 minutes at temperatures between 450 ° F to 500 ° F, until the temperature in the center of the substrate is 165°F and the product is individually quickly frozen.

e) a formed frozen substrate and shell creating together a sandwich weighing from 1.5 oz. to 6 oz. is repeated before serving in the microwave oven for 1 to 2.5 minutes, cut horizontally with a knife, filled up manually with toppings like onion, tomato, lettuce and/or condiments like mayonnaise, sour cream or other commonly used condiments.

3. ~A frozen food product in accordance with claim 1 suitable for reconstituting in microwave energy wherein a food substrate is about 50% to about 70% and a coat is about 30% to 50% of the total product weight.

4. ~A frozen food product of claim 1 wherein a food substrate comprises about 70% to 78% ground chicken and about 15% to 20% water and about 2% to 3% seasoning and about 3 to 8% soy protein isolate and said first, second and third coating layers comprise respectively: 2% to 5%, 20% to 25% 10% to 30% of the total food product.

5. ~A frozen food product of claim 1 wherein a food substrate comprises about 70% to 78% ground pork meat and about 15% to 20% water and about 2% to 3% seasoning~
and about 3 to 8% soy protein isolate and said first, second and third coating layers comprise respectively: 2% to 5%, 20% to 25% 10% to 30% of the total food product.

6. ~A frozen food product of claim 1 wherein a food substrate comprises about 70% to 78% ground beef and about 15% to 20% water and about 2% to 3% seasoning and about 3 to 8% soy protein isolate and said first, second and third coating layers comprise respectively: 2% to 5%, 20% to 25% 10% to 30% of the total food product.