A CRISPY BAKED GOOD IN CAPSULE FORM WITH A CLOSED INTERNAL VOLUME AND ITS PRODUCTION METHOD.

Abstract

The invention relates to a filled crispy baked good in capsule form with a closed internal volume and its production method. The baked good is a filled food product in capsule form with a closed internal volume containing an internal cavity (5) inside the crispy baked good shell (1), a filling material (3) contained in this cavity, and an internal moisture barrier layer (2) which reduces moisture transfer from the filling. The invention also relates to the production method of this food product, which is based on shaping, baking, applying the internal moisture barrier layer, filling with the filling material (3) and sealing together two separate half-shells, the first half-shell (6) and the second half-shell (7).

Description

1 TARIFF A CRISPY BREAD WITH A FILLED CAPSULE IN A CLOSED, INNER VOLUME. PRODUCT AND ITS PRODUCTION METHOD Technical Field to Which the Invention Relates The invention relates to a filled crispy baked good in the form of a capsule with a closed internal volume, and its It is related to the production method. The bakery product in question is the crispy bakery shell (1) inside an internal cavity (5), the filling material (3) and the filling material kept in this cavity 10 to enclosed interior space containing internal moisture barrier layer (2) which reduces moisture transfer from source. It is a filled food product in capsule form. The invention also includes the first stage of this food product. two separate hemispheres, namely the first half of the shell (6) and the second half of the shell (7) shaping, baking, application of internal moisture barrier layer, filler (3) a production method based on filling and sealing It is related. 15 State of the Art The current technique involves baking crispy baked goods such as biscuits, crackers, rusks, and similar items. Combined with cream, chocolate, caramel, cheese-based mixture or similar fillings. There are various products in which it is brought. In these products, the filler material is usually two separate 20 It is spread between the crispy layers and injected into the product after cooking. or shaped with dough and baked. Between two crispy layers In products where filler is placed, the filler is located within a completely closed and controlled internal cavity. It is not present; it may remain exposed at the junction of the layers or It can come into direct contact with the outer environment of the product. After cooking, the filling 25 In injected products, a suitable filling is pre-formed within the shell. a space that can withstand the filling opening and the pressure generated during injection A crust structure is needed. In some applications, the inner cavity is required for cooking. Afterwards, the product is carved, drilled, cut, or material is extracted from the inside. It is created by removing it. These processes involve additional production steps, product 30 loss, risk of fracture, and variation in the shape and volume of the resulting internal cavity. This can lead to difficulties in standardization. The filling material mixed with the dough. In products where they are cooked together, the filling must be resistant to high temperatures. This is necessary. The change in the fluidity of the filling during heat treatment causes it to penetrate into the shell. 2 spreading, losing water, moistening the shell structure, or the shape of the product Deterioration may occur. This is especially true for heat-sensitive or high-temperature devices. It restricts the use of fillers containing moisture. Five of the main problems encountered in currently known filled crispbread baked goods using current techniques. One is that the moisture in the filler material seeps into the brittle shell over time. With filler... Moisture transfer occurring between the layers of the shell causes the shell to lose its brittleness. This leads to softening and a decrease in the perceived product quality by the consumer. This is possible. The absence of an effective barrier between the filler and the scab can only not only does it reduce brittleness, but it also improves the physical and chemical stability of the filler. This can also lead to deterioration. Especially high moisture or fluid fillings, Penetrating the porous structure of the bark, it causes staining, deformation, cracking, and leakage. This can occur. In known methods, the volume of the void within the product, The geometry and shell thickness are controlled with sufficient precision in each product. It may not be possible. Uncontrolled or irregular internal voids may result in insufficient filling quantity in the products. 15 the variation between them, the fact that the shell remains thin and brittle in some areas, and the product This can easily cause it to break apart during transport. After cooking... In injection methods, closing the filling opening prevents the filler from leaking out. Preventing and maintaining the integrity of the product presents additional technical challenges. If the injection pressure or the temperature of the filler is not properly controlled, 20 Cracks can form in the brittle shell, and the filler may not be homogeneous within the product. Distribution can become difficult. Excavation, drilling, or material removal from the internal cavity. In methods where the processes are carried out in this way, the production time is increased and additional equipment is required. This results in increased product waste. Furthermore, during these processes, the product becomes brittle. Damage to the shell, irregularity of the cavity geometry, and products in mass production 25 Dimensional differences may occur between them. Therefore, controlled methods are necessary in the technique. an internal cavity with a specific geometry can be created directly during production, and the filling it is kept sealed and airtight within this cavity, with a filling and shell. where moisture transfer between them is limited and the mechanical strength of the brittle shell is reduced. An integrated product structure is needed that is protected. 30 In a known state of the art, biscuits are described in patent application US4613508A. It is expanded during cooking, creating cavities inside, and the filling is cooked through. then the biscuit is punctured with an injection needle and the contents are injected under pressure. 3 This method involves puncturing the brittle shell for the filling process and then adding the filling. It needs to be injected under pressure in liquid form. The document mentions some biscuits... Due to its fragility, it breaks apart during mechanical injection molding in some products. However, it is clearly stated that a hole must be drilled beforehand. Therefore, the method a special shell structure resistant to injection pressure, additional drilling and filling 5 It requires equipment; also, the filling hole must be closed, and the filling must be leakproof. to maintain the shape and prevent moisture transfer between the filler and the shell It does not offer an integrated solution to these issues. In another known instance of the art, patent application US5000968A mentions 10 By adding proteolytic enzymes and leavening agents to the dough, it essentially becomes hollow during baking. A cracker is formed, then the surface of the cracker is punctured with a needle and the filling is injected into the cavity. It is injected. The method attempts to create a controlled cavity. The dough must have a specific composition, be prepared in multiple layers, and be long. fermentation processes and the shell being able to withstand the injection needle 15 This requires strengthening the surface. Also, the filling needs to be reinforced after cooking. Since this is done by puncturing the filling opening, closing the filling opening prevents possible leaks. prevention and provision of a moisture barrier between the high-moisture filling and the brittle shell. The problems persist. The limitations and inadequacies of current technological solutions; crispy baked goods moisture transfer occurring from the filling material to the brittle shell in the capsules Failure to adequately prevent this leads to brittleness and structural weakness of the crust over time. loss, the inability of the filler to be held securely and leak-proof within the product, internal The inability to standardize the shape and volume of the cavity, post-firing carving, drilling or 25 Additional processes such as injection molding can lead to breakage, product loss, and production complexity. Reasons such as these have made it necessary to make improvements in this area. Brief Description and Objectives of the Invention The invention is a filled crispy baked good in capsule form with a closed interior volume and 30 of these capsules. It is related to the production method. The bakery product in question is the crispy bakery crust (1) inside an internal cavity (5), the filling material (3) and the filling material kept in this cavity closed interior volume containing internal moisture barrier layer (2) which reduces moisture transfer from source It is a filled food product in capsule form. The invention also includes the first stage of this food product. 4 two separate hemispheres, namely the first half of the shell (6) and the second half of the shell (7) shaping, baking, application of internal moisture barrier layer, filler (3) a production method based on filling and sealing It is related. One purpose of the invention is to make the filling material in crispy baked goods containing fillings crispy. Moistening the product shell results in reduced brittleness, structural deterioration, and The aim is to reduce problems such as leakage of the filling. In the invention, the first semi-shell (1) and internal moisture barrier on the inner surface of two separate half shells, including the second half shell (2). layer (2) is applied, filler (3) is placed in the controlled internal cavity (5) 10 and the half shells are sealed together to form the filling (3) crispy flour The product is kept closed and stable inside its shell (1). Another aim of the invention is to create a device with a controlled internal volume and sufficient mechanical strength. The goal is to obtain a portable and long-term stable closed-fill product. The invention involves 15 The aim is to identify two separate hemispheres, namely the first hemisphere (1) and the second hemisphere (2). shaped to create an internal cavity with a predetermined mold geometry This is achieved by cooking. An internal moisture barrier is formed on the inner surface of the cooked semi-sacs. layer (2) is applied, filler material (3) is placed in the controlled internal cavity and The half shells are sealed together and the filling (3) crispy flour 20 The product is kept closed and stable inside its shell (1). Another purpose of the invention is to eliminate the moisture between the filling material and the crispy baked goods crust. By controlling its transfer, the product remains crisp during storage and transport. The aim is to contribute to the preservation of its structure and mechanical integrity. For this purpose, fill 25 an internal moisture barrier positioned between the inner material and the crispy baked goods crust The layer allows moisture from the filler material to pass into the shell structure. is restricted and the structural changes occur as the shell softens and loses its brittleness. The reduction in its strength is minimized. Another aim of the invention is to place the filling material inside the crispy baked goods crust at 30 to be kept within a predetermined indoor volume and isolated from the external environment The aim of the invention is to reduce the risk of the filling leaking out by providing different It allows the use of fillers with specific properties, and its production can be repeated. The goal is to provide a filled, crispy baked good with a controllable internal volume. Explanation of the Figures Figure 1. Filled crispy baked goods with a closed inner volume in the form of a cylindrical capsule. 5 Figure 2. Filled crispy baked goods with a closed inner volume in the form of a spherical capsule. a) exterior view, b) cross-sectional view Figure 3. Filled crispy baked goods with a closed inner volume in capsule form. longitudinal section view Figure 4. Two separate hemispheres, namely the first hemisphere (6) and the second hemisphere (7). appearance before merging Explanation of References in Figures 1) Crispy baked goods crust 2) Internal moisture barrier layer 3) Filler 15 4) Semi-crustal junction line 5) Internal space 6) First half of the crust 7) Second half of the crust Detailed Description of the Invention The invention relates to a filled crispy baked good in the form of a capsule with a closed internal volume, and its It is related to the production method. The bakery product in question is the crispy bakery crust (1) inside an internal cavity (5), the filling material (3) and the filling material kept in this cavity 25 in enclosed interior space containing internal moisture barrier layer (2) which reduces moisture transfer from source. It is a filled food product in capsule form. The invention also includes the first stage of this food product. two separate hemispheres, namely the first half of the shell (6) and the second half of the shell (7) shaping, baking, application of internal moisture barrier layer, filler (3) a production method based on filling and sealing It is related. 30 6 The invention describes a moisture-controlled, enclosed capsule-shaped filled crisp. baked goods; • a first semi-shell in which a cavity is created by mold geometry (6), • a second half-shell in which a cavity is formed by the mold geometry (7), 5 • obtained by combining a first half shell (6) and a second half shell (7) a crispy flour with an internal cavity (5) containing at least one filling (3) product shell (1), • located on the inner surface of the first half of the crust (6) and the second half of the crust (7), filling Moisture from substance (3) to crispy baked goods crust (1) 10 an internal moisture barrier layer that limits transfer (2), • where the first half shell (6) and the second half shell (7) are joined in a leak-proof manner semi-crustal junction line (4), It includes. In one application of the invention, crispy baked goods are coated with an outer layer of material. It includes coating material. The outer surface coating varies according to the product type. It can vary. In one application of the invention, the outer coating material is saline-filled. Seed-based edible coating materials for crispy baked goods, sesame seeds, nigella seeds Herbs or a combination thereof; chocolate, hazelnuts in sweet-filled crispy baked goods 20 cream, caramel, cocoa-based coating, sugar-based coating, or any of these. It is a combination. The outer coating is not a mandatory element of the product's basic structure. The outer casing material and the inner moisture barrier material do not have to be the same. moisture barrier layer (2), moisture from the filler (3) to the shell structure While applied to the inner surface to limit transfer, the outer coating material is 25 It is optionally applied to the outer surface of the product. In one application of the invention, crispy baked goods can be cylindrical, tubular, oval, triangular, square, It has a geometry with a polygonal or curved prismatic cross-section. The invention is one of them. In this application, the geometry of the product is preferably cylindrical or tubular. This situation, 30 The invention can be adapted to different design variations without being bound to a specific form. This indicates that it is tubular in shape. The term "tube-shaped" refers to a tube that extends along the length of the product and... It is used to describe the general geometry that includes an internal cavity. Tube-shaped. 7 a structure whose cross-section does not have to be circular; it can have an oval, polygonal, or irregular cross-section. It also includes extended geometries. In one application of the invention, the filling material in the crispy baked goods (3) the internal cavity in which it is placed (5) cylindrical, tubular, oval, triangular, square, polygonal or curved 5 It has a sectional geometry. The tubular geometry is the same along the length of the product. or may have a variable cross-sectional structure. Therefore, the invention is only applicable to regular cylindrical shapes. It is not limited to geometry. In one application of the invention, the length of the crispy baked goods is 3–15 cm, and the thickness of the outer crust is 10 The thickness ranges from 4–10 mm, the internal cavity volume from 2–20 ml, and the internal cavity diameter from 10–30 mm. Crispy. The amount of filling material (3) in the baked goods crispy baked goods This ratio is 15–45% of the total weight. These values ​​are not fixed limits and are related to the product. depending on the intended use, type of filler (3) and portioning needs It can be changed. 15 One application of the invention refers to crispy baked goods such as biscuits, crackers, and rusks. Crispy baked goods or cooked food products with a crispy texture. The subject of the invention is a crispy baked goods crust with a crispy and low-moisture texture. 20 It is a structure containing internal void (5) and filler material (3). In terms of product form The invention is suitable for both single-serving and multi-serving applications. The portioned form is designed as a single serving unit and is a single sealed-fill product. It is a structure that contains multiple individual sealed portions within the same package. It is the structure in which the filled product is presented. In both cases, each closed filled product contains 25 crispy baked goods crust (1), inner cavity (5), filler (3), inner moisture barrier layer (2) and semi-shell junction line (4) elements may be included. Single and multi-portion The main difference between the applications is that they are offered within the same packaging or consumption unit. It is the number of separate sealed products. The invention describes a crispy baked good that can be produced in small capsule form for single consumption. also in larger forms, such as structures that can contain multiple portions. It can be produced. The crispy baked good, which is the subject of the invention, is available both in packaged food form and... It can be evaluated in a short-term consumption form after fresh production. However, 8 in industrial applications in terms of shelf life, transport strength and filling stability The packaged product form offers a more suitable application area. The subject of the invention is the crispbread. The baked goods have two symmetrical halves, the first half crust (6) and the second half crust (7). from a multi-part integrated structure formed by joining the shell These semi-shells are formed by cavities that will create the internal cavity (5) geometry. They are produced separately in the molds that form them. The baked goods capsule that is the subject of this invention is designed to meet the intended number of servings, purpose of use, and It can be produced in different sizes according to the preferred product geometry. The invention is one of In this application, the length of the crispy baked goods capsule in question is 5–15 cm, and the outer diameter is 10 The dimensions are 1.5–3 cm in diameter, 0.8–2 cm in inner diameter, and 1–5 mm in shell thickness. These values ​​limit the invention. These are not mandatory measurements; they depend on the intended use and portioning of the product. It can be changed. The first half shell (6) and the second half shell (7) are joined together in a leak-proof manner. crust joining line (4), filling material (3) to crispy baked goods crust (1) It provides a seal that will prevent contact with the first half shell (6). second half shell (7) is mechanically brought into contact with each other along the junction line (4) and / or an edible binder or sealant suitable for food contact to the joint area The material is applied and joined together. The binding or sealing material is joined at 20°C. Solidification in the region results in continuity and filling between the semi-crusts. a closed and leakproof joint that restricts the escape of the substance (3) is created. The filler material (3) is placed in the open internal volume before the semi-shells are closed, 25 then an opening that provides access to the interior volume by joining the two half-shells. It is completely sealed off. As a result of this process, the crispy baked goods are removed from the outside. Upon closer inspection, it exhibits a structure in the form of a leak-proof, closed, and integral capsule. The shell is produced using a dough composition that has a basic dough structure. The dough composition mainly consists of flour, water, salt, vegetable oil, and leavening agents. It is formed. However, the dough composition used is not limited to a single recipe. This is not limited to different types of flour, fat percentages, fiber, protein, or nutritional supplements. It has a flexible formulation structure that can be applied with its components. The invention The important aspect in this context is not the specific chemical composition of the dough, but rather... 9 controlled porosity after cooking, sufficient mechanical strength and filling The goal is to create an outer shell with suitable fracture resistance for the application. (Filling) Article (3), open interior formed before joining of the semi-shells (6, 7). It is placed in at least one of the volumes. The filling is placed in only one half of the shell. This is sufficient; it is not necessary to apply the filler to each half of the skull separately. Furthermore, 5 then the half-shells are joined together to form a closed internal cavity surrounding the filling material (3) (5) is formed. The filler (3) is applied only to the inner surface of the first half of the shell (6), only the inner surface of the second half of the crust (7) or the inner surface of both half of the crust (6, 7) It is possible to apply it. It is sufficient to apply the filler to only one half of the scab. Both It is not necessary to apply it to the half shell. The main thing is that the half shells (6, 7) 10 The filling material (3) is kept inside the closed inner cavity (5) formed by combining. The inner moisture barrier layer (2) is preferably filled in both halves of the shell (6, 7). It is found on the inner surfaces that may come into contact with substance (3). However, the product Depending on the design and location of the fill, the barrier layer (2) is only the fill. It can also be applied to surfaces or areas that come into contact with the substance. Its primary function is filling. 15 moisture transfer between substance (3) and crispy baked goods crust (1) It is about limiting. The mechanical strength and crispness properties of the crispy baked goods crust (1) depend on the dough. moisture content, fat content, kneading conditions, shaping method and baking 20 It is controlled by its parameters. The invention has a low humidity level, but structure of crispy baked goods crust (1) which is not completely hard and brittle This ensures that the outer shell provides a crispy feel during consumption, while the two possible complications during semi-shell joining and filler injection It exhibits resistance to mechanical stresses. The fat content in the dough is 25%. It is an important parameter in maintaining the brittleness-fragility balance of the shell. Sufficient fat content results in a firmer, more crumbly texture after cooking, instead of a tough, easily broken-down texture. It ensures the formation of a crispy and durable crust that cracks in a controlled manner. Similarly dough moisture content, porosity after baking, and water vapor transfer It is being checked. The swelling and porosity structure of the shell is controlled by the amount of filler inside. suitable for transfer and protection of the barrier layer applied to the inner surface It is designed in such a way that the highly porous structure allows moisture from the filler to pass into the shell. It is not preferred because it can increase porosity, and it has lower and controlled porosity, internally. The goal is to create a stable shell structure on the surface. This can be achieved through filler injection or two shells. In order to prevent cracking during the joining of the parts, the shell must have a specific shape. It must possess a certain level of elasticity and fracture resistance. This property Adjusting the proportions of dough ingredients, optimizing the fat and moisture balance. This is achieved by ensuring proper preparation and determining appropriate cooking conditions. The invention describes a moisture-controlled, enclosed capsule-shaped filled crisp. Baked goods production method; i. The preparation of dough containing flour, water, salt, oil, and leavening agents. ii. The prepared dough is placed into two separate molds, and the molds are coated on the inner surfaces. to form a cavity by means of its geometry, the first half shell (6) and the second half 10 shaping in the form of a shell (7), iii. the brittle outer structure of the first half-crust (6) and the second half-crust (7) formed and baking to gain mechanical strength, iv. the first half crust (6) and the second half crust (7) cooked, inner moisture barrier during the creation of layer (2) and placement of filler (3) 15 by cooling until it gains a level of mechanical strength that prevents it from breaking stabilization, v. the inner half of the first half of the shell (6) and the second half of the shell (7) which are stabilized by cooling. food-compatible barrier to form an internal moisture barrier layer (2) on their surfaces application of materials, 20 vi. The interior of the barrier material is cooled or a solidification process is applied. making it into a moisture barrier layer (2), vii. The filling material (3) must be at least from the first half of the shell (6) and the second half of the shell (7). transferring into someone's open internal volume, viii. the first half shell (6) and the second half shell (7) a food compatible binder or 25 Sealing along the semi-shell joint line (4) using sealing material by combining them in this way, they form a capsule with a moisture-controlled, closed internal volume. Obtaining filled crispy baked goods, It includes the steps involved in the process. 11 In one application of the invention, the method in question is as follows: after process step (viii), ix. formed by joining the first half of the crust (6) and the second half of the crust (7), inner crispy baked goods crust with filling material (3) inside the cavity (5) (1) humidity controlled, enclosed interior by applying cooling or fixing process Obtaining a filled, crispy baked good in capsule form with a volume of 5 It includes the process step. In one application of the method described in the invention, the dough composition in process step (i) is determined as follows: The components are selected from suitable combinations that will make up 100% of the total weight of the components. In one application of the method described in the invention, the dough composition in step (i) is 10 It contains flour, water, oil, salt, and leavening agent. In an application of the method subject to the invention, the dough composition in step (i) of the process 60–75% flour by weight, 18–28% water, 3–8% fat, 0.5–2% salt, 0.5–2% leavening agent It includes. Within these ranges, the sum of the components will be 100% by weight, 15 Appropriate combinations of prescriptions are selected. In an application of the method subject to the invention, the process step (iii) is formulated semi-shells (6, 7), at a temperature range of 160–220 °C for 8–25 minutes It is cooked. In the preferred method, cooking takes place at a temperature of 180–200 °C for 12–18 minutes. It is carried out over a period of time. In an application of the method described in the invention, the semi-cooked in step (iv) of the process shells (6, 7), application of the inner moisture barrier layer and placement of the filler 25 hours during which sufficient mechanical strength will be provided at an ambient temperature of 20–30 °C. It is stabilized by cooling for 10–30 minutes. In an application of the method described in the invention, the internal step mentioned in step (v) Moisture barrier material; suitable for food contact and has the ability to restrict moisture penetration. Contains tempered chocolate, cocoa butter-based coating, and barrier-forming vegetable oil 30 one of the base coating or suitable food-grade oil-based coating compositions or It is a combination of these. The solidification process involves applying a fluid barrier. cooling of the material, leaving it at ambient temperature and / or the material itself 12 Enables it to transform into a solid or semi-solid layer depending on its physical properties. It is the application of appropriate process conditions. Cooling in step (vi) of the process in an application of the method subject to the invention. The process involves cooking the half-crusted pieces in a controlled manner at ambient temperature or via a barrier and 5 in its natural environment, in order to bring it to a suitable temperature level for filling application This can be achieved by applying a holding pattern and / or controlled airflow. In the method described in the invention, the binding and sealing materials are the same or different, and are compatible with food. These can be selected from compatible edible materials. These materials include chocolate, cocoa-based 10 coating, sugar-based coating, cocoa butter-based material or food contact suitable. Other binding sealing materials can be selected. Binding and The sealing material can be applied as a single material or a combination of different materials. It can also be applied sequentially. The main thing is to bring the two semi-shells together at the junction line. The goal is to achieve a junction that stabilizes and limits the leakage of the filling. 15 In an application of the method described in the invention, an additional step is obtained at the end of the processing steps. crispy bread with a moisture-controlled, sealed interior, capsule-shaped filling. The outer surface of the product is coated with an external coating material. This invention... In its application, the outer coating material is used in salt-filled crispy baked goods, seed 20 base coating material, sesame or nigella seeds; in crispy baked goods with sweet fillings The coating is chocolate, hazelnut spread, or caramel. The coating structure depends on the product type and intended use. It can be modified according to its purpose. An internal form apparatus is used in one application of the method described in the invention. Apparatus 25 If used, the internal form apparatus is controlled during the post-cooking cooling phase. In this alternative method, the apparatus is inserted into the center of the dough. It is positioned to create the gap and the dough will wrap around the outer surface of the apparatus. It is shaped in this way. The apparatus geometry is designed to achieve the desired internal structure of the crispy baked goods. 30 in cylindrical, tubular, oval, triangular, square or different cross-sections, depending on the volume. This is possible. If an internal form adapter is used, the adapter must be suitable for contact with food. The material is selected to be heat-resistant and have a surface that reduces adhesion. The surface of the apparatus is smooth or suitable to allow for easy separation of the dough. It may have coating properties. In tool-based production, removal of the tool, 13 This is done in the post-baking stage when the crust structure has gained sufficient strength. The extraction process involves controlled temperature and mechanical methods to prevent shell fracture. This is done by applying movement. The internal form apparatus is used in the creation of the internal cavity. This is an optional alternative application that can be used. If the device is used... The apparatus will create the geometry of the internal cavity during the shaping of the dough. It is positioned and the dough is shaped to wrap around the outer surface of the apparatus. After baking, the apparatus is removed in a controlled manner. In this process, the apparatus is placed in the mold. It is an alternative way of creating a cavity structure with its geometry, and the method It does not alter the filling, barrier, and bonding stages. In an application of the method that is the subject of the invention, the combination is in step (ix) of the process. The fixation of the binding or closing material in the line, the material used Depending on its properties, it solidifies spontaneously and / or through controlled cooling. This is being carried out. When controlled cooling is applied, the temperature is 5–25 °C, 15 The duration is between 5 and 30 minutes. In the preferred application of the method described in the invention. Cooking takes 12–18 minutes at a temperature of 180–200 °C, while cooling and setting takes 5–25 minutes. This is carried out at °C temperature for 5–30 minutes. In another application of the method described in the invention, the properties of the sealing material are 20 or a second firing is applied depending on the need to increase the strength of the bond. The second baking process is not a mandatory production step. The sealing material used... Depending on its properties, only cooling, solidification, or a suitable fixing process is required. That might be enough. The second cooking process, along with the crust structure of the coating material, will be more effective. 25 It can be used in alternative applications as desired. However, in the basic application of the invention... sealing, appropriate selection of sealing material and controlled joint area. This is achieved by creating the second cooking method. The second cooking step is not mandatory. The properties of the sealing material used or the mechanical nature of the joint line Depending on whether it is deemed necessary to increase the strength of the semi-shells, 30 It can be applied optionally after combination. The basis of the invention. In the application, the joint line must have sufficient mechanical strength and leak tightness. by the use of a binding or sealing material and its solidification Since this can be achieved, a second cooking process is not necessary. 14 In an application of the method described in the invention, in step (i) of the process mentioned The leavening agent is yeast, a chemical leavening agent, or a combination thereof. In the method described in the invention, the barrier material 5 is used to create the internal moisture barrier layer (2). application temperature depends on the melting and flow properties of the barrier material used. The application temperature of the filler depends on the viscosity and flow characteristics of the filler. It is determined that the moisture of the inner moisture barrier layer (2) filler (3) is brittle. By reducing the transfer of fat to the crust, the crispness and structural stability of the crispy baked goods are improved. It is one of the fundamental technical elements that contribute to its protection and the distinctive 10 of the invention. Among its features is the production method described in the invention, where the internal cavity consists of two symmetrical halves. It is obtained by creating the shell with a mold geometry, and the apparatus There is no compelling need for its use. Therefore, the most important technical aspect of the invention is... The elements have a brittle shell structure with internal void (5), stable within this structure. retained filler material (3) and internal moisture barrier regulating filler-shell interaction 15 The capsule-shaped filled crisp has a closed internal volume provided by the layer (2) together. It is a baked goods product. In the production method described in the invention, the internal cavity (5) is mechanically carved after firing, It is not created by drilling, cutting or similar processes. Internal cavity 20 During the cooking process, the two separate half-shells, with their predetermined internal geometry It is obtained directly by shaping it in molds. In this method, the outer shell The dough to be formed must be suitable for the mold surface which defines the internal cavity (5) geometry. The internal volume of the shell is shaped by the mold form during placement and cooking. is created. Thus, after cooking, there is no need to make any gaps, carve or 25 No material removal process is required. Each semi-shell is independent. They are produced in molds, and after baking, the two half-shells are joined together to form a closed inner volume. The volume, shape and dimensions of the inner cavity (5) are formed by the mold geometry, shell. It is controlled by its thickness and joint area dimensions. If the internal moisture barrier layer (2) is not used, water and moisture in the filling, By passing into a crispy baked goods crust (1), the crispness decreases over time, This can lead to softening and deterioration of product stability. Therefore, internally... The moisture barrier layer (2) forms a protective interface that reduces moisture transfer. The internal moisture barrier layer (2) is not limited to a single specific material and is compatible with food. oil-based material that is suitable for contact, has low moisture permeability, and provides shell-fill compatibility. or may consist of similar barrier materials. The invention is a In its application, the inner moisture barrier layer (2) is tempered chocolate, cocoa butter based 5 coatings, vegetable oil-based coating components, suitable food-grade oil blends, or They are coating materials that exhibit similar properties. Internal moisture barrier layer (2), filler a separate substance (3) that limits moisture transfer between the crispy baked goods crust (1) It is an internal interlayer. This layer is independent of the outer cladding material. Internal moisture Tempered chocolate for the barrier layer, cocoa butter-based coating, barrier-resistant 10 Vegetable oil-based coating or food-contact safe and low moisture permeability oil. Essential coating compounds can be used. The basic technical function of these materials is: The aim is to reduce moisture transfer from the filler material to the shell structure. Crispy baked goods crust (1) with inner moisture barrier layer (2), filler (3) 15 It is a separate layer located on the inner surface of the shell. Internal moisture barrier layer (2) on the surfaces of the internal cavity (5) in contact with the filler material It is applied. According to the product design, only the contact of the filler (3) While it is also possible to apply it to other areas, the main purpose is to apply it to the interior volume surface area of ​​20 The aim is to create a continuous and uninterrupted internal moisture barrier layer (2). Barrier application Pouring or spraying a fluidized coating material onto the interior surface, This can be achieved by spreading it on the surface or similar food coating methods. The thickness of the internal moisture barrier layer (2) depends on the barrier properties of the material used and the shell structure. and is optimized during the production phase depending on the targeted shelf life. Very 25 Thin layers may not provide adequate moisture protection, as may excessively thick layers. Since it can affect the sensory properties of the product, the appropriate thickness range is determined by the prototype. This was determined by studies between the inner moisture barrier layer (2) and the filler material (3). The aim is to avoid chemical incompatibility or unwanted reactions. The materials used must be food-compatible and in stable contact with the components of the filling. 30 This is considered the primary method. Barrier material can be applied by pouring, spraying, dipping, or applying to the interior surface. This can be achieved by one of the spreading methods. Internal humidity in an application of the invention. 16 The barrier layer (2) has a thickness range of 0.1–1 mm. Barrier and filler materials are food suitable for contact with each other, compatible with each other and without unwanted reactions or It is selected in a way that will not cause physical deterioration. The main function of the internal moisture barrier layer is: The goal is to limit moisture transfer from the filler material to the shell. This Thanks to the layer, direct contact between the filling and the shell is reduced, and the shell is 5 This helps to preserve its brittleness and mechanical integrity for a longer period. The filler material (3) is injected into the internal cavity by filling or a similar method. transferable, able to fill the internal volume sufficiently, and joining the two half-shells subsequently having a suitable fluidity level that can remain stable without leaking out 10 It is sufficient that the water activity, moisture content, fat content and pH value of the filler (3) These are important parameters in terms of product stability. Filler (3) food safety suitable in terms of, remaining physically and chemically stable in the internal cavity (5), fluid or They are different filler components with a semi-fluid structure. Filler (3) application temperature, The filler material (3) used is determined according to its flow properties. The invention is a 15 In the application, the filling material (3) is preferably applied to the inner cavity (5) of the room It is carried out at the temperature or at controlled warm temperatures. By heating. If a filler material (3) that needs to be fluidized is used, application temperature that the crispy baked goods crust (1) and inner moisture barrier layer (2) can withstand It is kept below the temperature values. In this way, the application of filler material (3) is 20 melting, dissolution, softening, or structural deformation of the barrier layer during this process This is prevented from happening. In the production method described in the invention, the filler material (3) is formed by joining two half-shells. It is placed in the open interior space created first. Therefore, in the main application, the product is 25 an injection hole, injection point, needle or No nozzle inlet area is present. Filler material (3) application from two half shells pouring, spreading, filling or suitable food filling while one's inner surface is open It is carried out by methods. The filler material (3) is placed inside the inner cavity (5). After being placed, it is sealed with a second half shell to obtain a closed and leak-proof structure. 30 In this method, the filling material (3) is placed through the open surface. because it is implemented as a single-point or multi-point injection system It does not require a sealant at the junction of the two halves of the shell. dough-based binder, tempered chocolate, cocoa butter, starch / egg-based 17 with binders or similar sealing materials suitable for contact with food This is possible. The binder material used solidifies into shell fragments. It creates a mechanical and leak-proof connection between them. If necessary, the connection can be made. Afterwards, controlled cooling or a suitable fixing process can be applied. Joining Afterwards, the cooling process is not a mandatory step in every case. This 5 together, solidifying at the joint of the binder or sealant used. The semi-shells must be secured and form a leak-proof joint. This fixation, spontaneous solidification in accordance with the physical properties of the material itself. and / or through controlled cooling. Implementation of controlled cooling. In this case, the process can be carried out at a temperature of 5–25 °C for 5–30 minutes. 10 The basic and preferred technical structure of the invention consists of a filler (3), two semi-shells (6, 7) It is placed in at least one of the open interior spaces before being assembled. and then it is sealed with the other half of the shell. Thus, the product has no visible surface afterward. an injection hole, injection point, needle or nozzle entry created 15 A closed capsule structure is obtained that does not require a separate area. This structure, The invention forms the basis of a manufacturing approach that does not require injection molding. 25

Claims

18 REQUESTS 1. Moisture-controlled, capsule-shaped filled crispy bread. It is a manufactured product and its characteristics are; • a first semi-shell with a cavity formed within it by the mold geometry 5 (6), • a second half-shell in which a cavity is created by mold geometry (7), • by combining a first half-crust (6) and a second half-crust (7) obtained, having an internal cavity (5) containing at least one filler (3). crispy baked goods crust (1), 10 • located on the inner surface of the first half of the crust (6) and the second half of the crust (7), from the filling (3) to the crispy baked goods crust (1) an internal moisture barrier layer that limits the moisture transfer that occurs (2), • the first half shell (6) and the second half shell (7) are sealed the semi-crustal junction line where it is joined (4), 15 It includes.

2. According to Claim 1, it is a crispy baked good, and its characteristic feature is that the crispy baked good's outer shell... It contains an external coating material to be applied to its surface.

3. According to claim 3, it is a crispy baked good whose characteristic is that the outer coating material is salty 20 Seed-based edible coating materials for filled crispy baked goods, sesame seeds, nigella seeds, or a combination thereof; crispy flour pastries with a sweet filling. Products contain chocolate, hazelnut cream, caramel, cocoa-based coating, and sugar-based ingredients. It is a coating or a combination thereof.

4. According to claim 1, the crispy baked goods are characterized by being cylindrical, 25 a tube-shaped, oval, triangular, square, polygonal or curved prismatic cross-section It has geometry.

5. According to Claim 1, it is a crispy baked good, and its characteristic is; the ingredients in the crispy baked good... The inner cavity (5) into which the filling material (3) is placed is cylindrical, tubular, oval, It has a geometric shape that is triangular, square, polygonal, or has a curved cross-section. 30 6. According to claim 1, it is a crispy baked good with the following characteristics: length of 3–15 cm, outer crust... shell thickness 4–10 mm, internal cavity volume 2–20 ml and internal cavity diameter It should be in the range of 10–30 mm. 19 7. Crispy baked goods according to claim 1, and their characteristic is the filling located in the inner cavity (5). the amount of substance (3) is 15–45% of the total weight of the crispy baked goods It should be at that rate.

8. According to claim 1, it is a crispy baked good with the following characteristics: length of 5–15 cm, outer shell... Its diameter should be 1.5–3 cm, its inner diameter 0.8–2 cm, and its shell thickness 1–5 mm. 5 9. According to Claim 1, it is a crispy baked good, characterized by the fact that it is a biscuit-like baked good. crackers, biscuits, crispy baked goods, or cooked crunchy food products It is the fact that.

10. Moisture-controlled, capsule-shaped filled crispy bread. The product's manufacturing method and its characteristic; 10 i. dough containing flour, water, salt, oil, and leavening agents preparation, ii. The prepared dough is placed into two separate molds, and the molds are coated on the inner surfaces. to form a cavity through its geometry first semi-shell (6) and shaping in the form of a second half shell (7), 15 iii. the first half-crust (6) and the brittle outer part of the second half-crust (7) that was formed baking to gain structural and mechanical strength, iv. the first half crust (6) and the second half crust (7) cooked, inner moisture barrier forming the layer (2) and placing the filler (3) until it gains a level of mechanical strength that will not break during this process 20 stabilization by cooling, v. first half-crust (6) and second half-crust stabilized by cooling (7) to form an internal moisture barrier layer (2) on the inner surfaces of food application of compatible barrier material, vi. Cooling or a solidification process of the barrier material 25 by applying it to make it into an internal moisture barrier layer (2), vii. the filling material (3), from the first half of the shell (6) and the second half of the shell (7) transfer of a small portion of it to the open internal volume, viii. a food-compatible binder of the first half shell (6) and the second half shell (7) or semi-shell joint line using closing material (4) 30 moisture-controlled, enclosed interior thanks to its leak-proof joining throughout. a filled crispy baked good in capsule form with volume being done, It includes the steps of the process.

11. It is a method according to claim 10 and its characteristic is; after step (viii), ix. formed by joining the first half of the crust (6) and the second half of the crust (7), crispy baked goods with filling material (3) inside the cavity (5) By applying a cooling or fixing process to its shell (1) the moisture content is 5 Crispy bread with a controlled, closed internal volume, filled in capsule form. obtaining the product, It includes the process step.

12. A method according to claim 10 or 11, characterized by the result obtained at the end of the processing step. Made with moisture-controlled, sealed capsule-shaped filled crisps. 10 It is the process of coating the outer surface of a baked good with an outer coating material.

13. A method according to claim 10 or 11, characterized by the external cladding material. sesame seeds or nigella seeds in savory-filled crispy baked goods; sweet-filled crispy bread The baked goods should contain chocolate, hazelnut spread, or caramel.

14. A method according to claim 10 or 11, characterized by the purpose of creating internal spaces. 15 The method involves using an internal form apparatus, and cooling the apparatus after cooking. It is the controlled removal of the material during this stage.

15. A method according to claim 10 or 11, characterized by; semi-shells It is the second cooking process after the ingredients are combined.

16. A method according to claim 10 or 11, and its characteristic is; in step (i) of the process 20 the aforementioned leavening agent is yeast, a chemical leavening agent or It is a combination of these.

17. A method according to claim 10 or 11, and its characteristic is; in step (i) of the process. The dough composition includes flour, water, oil, salt, and leavening agent.

18. A method according to claim 17, the characteristic of which is; in process step (i), dough 25 Its composition is 60–75% flour, 18–28% water, 3–8% fat, 0.5–2% salt, 0.5–2% by weight. It contains a leavening agent.

19. A method according to claim 10 or 11, and its characteristic is; in step (iii) of the process. The shaped semi-shells are heated in the temperature range of 160–220 °C for 8–25 minutes. It is cooked for a certain period of time. 30 20. It is a method according to claim 11, and its characteristic is that it is cooked in process step (iv). application of the inner moisture barrier layer of the semi-shells and filling 20–30 °C to ensure sufficient mechanical strength during placement It is stabilized by cooling at ambient temperature for 10–30 minutes. 21 21. A method according to claim 10 or 11, and its characteristic is; in step (v) of the process. The aforementioned internal moisture barrier material is suitable for food contact and prevents moisture penetration. Tempered chocolate with limiting properties, cocoa butter based. coating, barrier-type vegetable oil-based coating or suitable food-grade oil It is one of the essential coating compounds or a combination thereof. 5 22. A method according to claim 11, characterized by the fact that cooking takes place at a temperature of 180–200 °C. 18 minutes, cooling and setting time of 5–30 minutes at 5–25 °C. It is carried out over a period of time. 15 25

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