AT505172A1 - PASTRY - Google Patents

Description

15 · · · «· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · 15:38:50 08-05-2007 4/19 -1 -

The invention relates to baked goods or intermediates for baking in a microwave oven from a dough comprising flour and water, and a method for their completion.

An important feature of a food to the consumer is its ease of preparation, with the quality of the finished product playing a role in the re-purchase. The preparation in the microwave for heating food has found widespread use, since this is currently the fastest way to prepare hot food.

Microwave processing offers advantages over conventional oven heating for some food products because it provides rapid product warming without excessively high surface temperatures. However, this type of heating behaves in opposition to the conventional cooking of foods in terms of moisture and heat transfer.

Convenience is a major factor in the popularity of microwave ovens. Along with the growth in the enforcement of microwave ovens in homes, there has been a demand for microwaveable foods.

There has been a strong expansion in the number of microwave foods available on the market. While this led to the inclusion of microwave ovens, problems remained in the preparation of food with structural properties in microwave ovens. Especially in the field of bread-type foods, small improvements in structural properties have been achieved, if at all, in commercially available products. It has therefore not been desirable to heat or bake such products in a microwave oven. N2007 / 06900 08/05 2007 DI 16:35 [SE / EM NR 6388] @ 004 .15 15:39:02 08-05-2007 5/19 • • • • • • • • • • • Baked and unbaked products can exhibit excessive toughness and strength when exposed to microwave radiation.

Also less successful on the market are preparations which have not inconsiderable proportions of dough, since the microwaves can act only so briefly that it does not lead to a complete warming and a soft structure or with longer exposure times a retrogradation of the strength sets in which expressed in an increasing toughness and thus quality reduction of the finished pastry.

A significant technical difficulty for microwave treatment of bread-type products is the development of the previously discussed unacceptable structure (toughness, strength). The expressed crust layer can become so tough that it is difficult to tear such a product. It can be very difficult to chew the inner crook. Likewise, the structural quality during the cooling process may deteriorate much faster than that of a conventionally oven baked product. Baking in a microwave oven can make the problem worse.

In order to solve these problems, for example, US Pat. No. 4,560,559 proposes the addition of starch grains having an average size of less than about 20 μm. It is described that fat in combination with other substances reduces toughness in microwaveable dough-based articles.

US 4,419,377 relates to a culinary mixture for use in the preparation of baked goods, especially cakes. This mixture uses a lipophilic emulsifier and a high level of acidulant. Toughness can be defined and valued in sensory terms as a leathery and rubbery eating structure. Strength can be defined and evaluated in sensory terms as the force required to bite through the sample without tearing or pulling. A dough-based product may be characterized as being firm, while fresh bread is not considered firm immediately after conventional baking. N2007 / 06900 08/05 2007 Tue 16:35 [SE / EH NE 6388] 12) 005 15 15:39:17 08-05-2007 6/19 • · «· · · · · · · · ··· · · • · · · · · · · · · · · · · · · · · · ·

Whether a product is tough or firm, or more accurate, objectionably tough or solid, depends on the nature of the product and the consumer. For example, the expectation for bread and biscuits is that it should be soft but crusty and not tough.

If bread had the structure of a bagel, it would be objectionable because of its toughness. However, it is not objectionable to a bagel although it is tough as the expectation for a product is that it has a tough texture. Therefore, the nature of the product and the consumer will set the standard which degree of toughness or strength is objectionable or desirable.

One of the complicated factors in dealing with bread-type systems is that minor changes in the formula or manufacturing process can alter product identity from one product to another product. Therefore, a careful balance must be made in the preparation and formulation in order to avoid product problems and not to change the product identity.

The object of the present invention is therefore to bake biscuits, in particular unfilled biscuits, in a household microwave oven without changing its product identity.

The object of the invention is in each case independently solved by a baked product or intermediate product, wherein the dough yield of the dough is selected from a range with a lower limit of 152 and an upper limit of 162 and the dough is pre-baked, with a packaging with openings pre-baked Dough surrounds at least partially and a method for producing a ready-to-bake baked microwaveable or intermediate product, in particular unfilled baked good or intermediate, comprising the steps i) formation of a dough at least flour and water with a dough yield selected from a range with a lower Limit of 152 and an upper limit of 162, ii) production of an intermediate of this dough in an oven at a temperature selected from a range with a lower limit of 220 ° C and an upper limit of 330 ° C, iii) optionally packing the Intermediate in a package with Ö (iv) intermediate storage of these products at a temperature lower than - 40 ° C and upper limit of -12 ° C, (v) baking of the intermediate product ready for use N2007 / 06900 08/05 2007 TED 16:35 [SE / EH NR 6388] @ 006 15 15:39:33 08-05-2007 7/19

». · · · 9 · fl · · ·· ··· ·· -4-

Bakery products with microwaves with a power selected from a range with a lower limit of 500 W and an upper limit of 1400 W. It proves advantageous that the selection of the dough yield the formation of the necessary Rösche is achieved in conventional ovens, the Freezing process and storage survives, then ready to be baked in the microwave and the baked goods is still crispy. It also proves to be advantageous that the baked good not only remains crisp in the microwave oven after completion of the baking process, but that it is even kept soft and crispy over a longer period of at least 2 to 3 hours.

According to the invention it is provided that the baked good or the intermediate product is unfilled, whereby it is now also possible to finish unfilled pastry or unfilled bakery products or intermediate products in the microwave oven, whereby the time required for the completion of the pastry can be significantly reduced and thus corresponds to the current lifestyle. As unfilled one can also look at biscuits with spreading material regularly distributed over the entire mass, such as cheese or ham. Filled pastries are, for example, Nusskipferl or spring rolls, where the fullness is contained as a compact coherent mass.

Yeast may be present in the dough, whereby the dough can be prepared by conventional means and thus incur no extra cost for expensive additives or alternatives. Furthermore, it proves to be an advantage that products stored in a bakery as standard can also be used for the production of the intermediate products or bakery products which can be baked or oven-baked in microwave ovens.

In a further development of the invention it is provided that the packaging is formed as a film, paper or cardboard, which may be coated, whereby on the one hand a very small footprint for the storage of the packaging in the manufacturing company or bakery is needed and on the other hand optimal results regarding the rye of the baked good.

The film can also be formed as a shrink film, whereby a very close contact between the intermediate product or the baked good and the film is given and thus N2007 / 06900 08/05 2007 DI 16:35 [SE / EM NR 6388] 121007 15 15: 39:48 08-05-2007 8/19 • · • · • ·

• ···· 5 better baking results can be achieved with the ruffle. The shrink film can be closed, perforated or have openings of larger dimensions.

It proves to be advantageous that the openings in the package are arranged at least approximately opposite, whereby an optimal circulation of the air or the required exchange of moisture within the package is given against air in micro-wave oven interior and thus the intermediate product or the baked good over the entire preparation period in the microwave oven interior is subject to approximately the same conditions and thereby optimal results can be achieved.

The openings may be formed as Längsöffhungen or slots, which can be optimally controlled and regulated by the longitudinal extent or opening width, the release of moisture in the package during the final baking in the microwave oven.

In an alternative embodiment, the openings may also have other shapes or a plurality of micro-orifices arranged to allow for optimal regulation of moisture in the package.

In a further development it is provided that the packaging has at least one spacing means, which allows a spaced storage of the baked good or the intermediate product of the surface of the microwave oven bottom, whereby the removal of the liquid in the region of the bottom of the baked good or the intermediate product is ensured. Furthermore, it proves to be advantageous that a circulation of the air is also made possible within the packaging, because even below the packaging air can flow into the microwave oven space and thus can reach the baked goods or the intermediate product from below.

Furthermore, it proves to be advantageous that the openings in a tubular or tubular packaging in oppositely disposed regions, in particular in the region of the bottom and lid or side walls arranged opposite each other, whereby optimal mixing of the air in the microwave oven space and within the packaging for the intermediate product or the baked good can be achieved in order to achieve the required Rösche. N2007AXW00 08/05 2007 Tue 16:35 [SE / EM NR 6388] @ 008 15 ·· ··· «······ ____ - 15:40:04 08-05-2007 9/19 • · · · · · · · · · · · · · · · # · · · · · · · · · · · ·······································

-6-

In an alternative Ausfuhrungsfonn is provided that the openings of the tubular or tubular packaging are arranged distributed over the lateral surface with approximately round cross-section, whereby also an optimal circulation or optimal exchange of air in the packaging interior with the air in the microwave oven space is made possible.

It should be noted at this point that both the package and the openings may have any cross-section, i. that the packaging can be rectangular as well as round, oval or have an irregular cross-section and the openings can be elongated, round, irregular, etc.

Furthermore, the tubular or tubular packaging can be closed on at least one end face, whereby an approximately closed space for the baked good or the intermediate product within the microwave oven space arises. Furthermore, this also creates an approximately enclosed space in the frozen storage or during transport of the baked goods or intermediate product and thus is easier to meet the hygiene requirements for food.

Furthermore, it is envisaged that the humidity in the area of the baked good or the intermediate product is selected from a range with a lower limit of 50% and an upper limit of 95% during the microwave baking process, whereby the required Rösche is achieved and after a longer period after Completion of the baked goods can be maintained.

The humidity may be selected on average inside the package from a range with a lower limit of 30% and an upper limit of 85% during the microwave baking process, whereby at least a certain amount of Rösche can be achieved, for example even in the absence of packaging.

It is envisaged that the intermediate product will be ready-baked for a period of time selected from a range with a lower limit of 30 seconds and an upper limit of 5 minutes with a quantity of 1 to 3 pieces of biscuits in the microwave oven, whereby, as already mentioned Pastries remain crunchy on the surface even after completion and remain soft on the inside. N2007 / 06900 08/05 2007 Tue 16:35 [SE / EM NR 6388] @ 009 15

15:40:19 08-05-2007 10/19 ························································································· «· · ·· ··· ·· f»

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Furthermore, it is envisaged that the water content of the intermediate product or the baked good is kept constant until baking within a fluctuation range of ± 2.5%, because the liquid content of the intermediate product or the baked goods is a critical factor in the completion of the product for achieving the required Rösche and this is guaranteed by the minimal fluctuations.

The preparation of the intermediate product is carried out by traditional baking in an oven during a baking process with a temperature between 220 ° C and 330 ° C, preferably a temperature of 250 ° C to 320 ° C, in particular a temperature of about 300 ° C is used , which is prepared by the application of very high temperatures, the intermediate product or the baked good accordingly to the ready baking in the microwave oven.

Furthermore, it is envisaged that the intermediate product for microwave irradiation remains in the package, whereby the desired crust can be produced and toughness can be avoided.

The invention will be explained in more detail below with reference to the embodiments.

ISÜS1H

By way of introduction, it should be noted that in the differently described embodiments or forms of the same parts are provided with the same component names, the revelations contained in the entire description can be mutatis mutandis transferred to the same parts with the same component names. Also, the location information chosen in the description, such as top, bottom, side, etc. related to the embodiment described immediately above and are to be transferred to the new situation in a change in position mutatis mutandis. Furthermore, individual features or combinations of features from the different exemplary embodiments shown and described can also represent independent, inventive or inventive solutions.

The examples given below are intended to aid in a better understanding of the invention, but in no way should be taken as limiting the scope of the invention.

Examples: N2007 / 06900 08/05 2007 DI 16:35 [SE / EM NR 6388] @ 010 15 15:40:33 08-05-2007 11/19 15 15:40:33 08-05-2007 11/19 * · • · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ···························································.

An embodiment for producing a pastry according to the claims may contain the following ingredients: For the dough about 50 parts by weight of wheat flour, 25 parts by weight of water, 1 part by weight of yeast or baking powder, 1 to 1.5 parts by weight of salt, and the rest by other ingredients such as sugar or artificial sweeteners, fat, starch, spices, etc. added. From these ingredients, a dough is made. The dough is placed in the appropriate shape of the particular pastry and in the case of using yeast as a leavening a suitable fermentation is possible. The baking process in the traditional oven runs at a temperature of about 300 ° C. The duration of the baking process in the traditional oven depends on the size and the amount of dough in the oven or made from it.

After baking and cooling, the intermediate product now produced is packaged in a package with openings and preferably stored at a temperature of -40 ° C to -16 ° C, especially at -18 ° C.

To complete the product, a baking of the intermediate product in the package is carried out with openings in a microwave oven, depending on the number of biscuits, especially the small biscuit pieces, the duration and the power of the microwave according to the invention is selected according to the invention. For example, the baking time for two pieces of Salzstangerl at a power of 1100 W is about 50 s. If the pastry is not baked long enough, it will not be crispy or frozen inside, and it will harden and dry out very quickly.

In a further embodiment, for the dough is about 54 parts by weight of rye flour, 32 parts by weight of water, 5 parts by weight of yeast or baking powder, 0.5 parts by weight of salt, and the rest by other ingredients such as sugars, fat, starch, spices, etc. added. From these ingredients, a dough is made. The dough is placed in the appropriate shape of the particular pastry and in the case of using yeast as a leavening a suitable fermentation is possible. The baking process in the rack oven takes place at a temperature of approx. 300 ° C. The duration of the baking process is about 10 minutes for round pastry. N2007 / 06900 08/05 2007 DI 16:35 [SE / EH NR 6388] @ 011 15 15:40:49 08-05-2007 12/19 • ♦ · • ♦ · • ♦ · • · · · ♦

9 gangs in a traditional oven is generally dependent on the size and the amount of dough in the oven or made from it small garbage.

After baking and cooling, the intermediate product now produced is packaged in a package with openings and stored preferably at a temperature of -18 ° C and transported to the customer.

To complete the product, a baking of the intermediate product in the package is carried out with openings in a microwave oven, wherein, depending on the number of biscuits, especially the small biscuit pieces, the period and the power of Mik-rowelle is selected according to the invention. The baking time for the completion of 3 round biscuits - breadcrumbs - is about 2 min at a power of about 900 W. If the pastry is not baked long enough, it will not be crispy or frozen inside, and it will harden and dry out very quickly.

Of course it is also possible, the intermediate after baking with other assignments, such as sauces or other components, such as vegetables, fruits, cocoa products, meat components, cheese, seeds, spices, herbs, etc. and mixtures thereof to prove and einzulagem or refrigerate.

In an alternative embodiment, the intermediate product can also be stored deep-frozen outside the packaging and can be placed in the packaging only immediately prior to introduction of the intermediate product into the microwave oven space, but in the frozen state, and optionally provided with additional coverings.

As a baked good according to the invention all possible variants and shapes of biscuits come into consideration.

The invention includes all biscuits made from yeast, junk, puff pastry and beer dough.

In the case of a bakery product produced according to the invention, it has surprisingly been found that the above-described negative effects of toughening or inadequate heating do not occur, but the product has a high crispiness and remains distortable and soft over several hours. N2007 / 06900 08/05 2007 Tue 16:35 [SE / EH NR 6388] 12) 012 15:41:04 08-05-2007 13/19 ····· · · # · · · · · ··· ························································

With the method according to the invention, it is thus possible to finish or bake unfilled biscuits in the microwave. All statements on ranges of values in the description of the present invention should be understood to include any and all sub-ranges thereof, e.g. the indication 1 to 10 should be understood to include all sub-ranges, starting from the lower limit 1 and the upper limit 10, i. all subregions begin with a lower limit of 1 or greater and end at an upper limit of 10 or less, e.g. 1 to 1.7, or 3.2 to 8.1 or 5.5 to 10.

The exemplary embodiments show possible embodiments of the baked good or the intermediate product and method for its production, it being noted at this point that the invention is not limited to the specifically illustrated embodiments thereof, but rather also various combinations of the individual embodiments are possible with each other and these Variability due to the teaching of technical action by objective invention in the skill of those working in this technical field is the expert. So are all conceivable embodiments, which are possible by combinations of individual details of the illustrated and described embodiment variant, includes the scope of protection.

The problem underlying the independent inventive solutions can be taken from the description.

Above all, the embodiments shown in the individual embodiments may form the subject of independent solutions according to the invention. The relevant objects and solutions according to the invention can be found in the detailed descriptions of the exemplary embodiments. N2007 / D6900 08/05 2007 Tue 16:35 [SE / EH NR 6388] @ 013

Claims (20)

15 15:41:16 08-05-2007 * • • • • • • • • • • • • • • • • • • • • • • • 1. Bakery product or intermediate product for baking in a microwave oven from a dough comprising flour and water, characterized in that the dough yield of the dough from a range with a lower limit of 152 and an upper limit of 162 is selected and the dough is pre-baked, with a package with openings at least partially surrounding the pre-baked dough. 2. Baking product or intermediate product according to claim 1, characterized in that it is unfilled. 3. bakery product or intermediate product according to 1 or 2, characterized in that yeast is contained in the dough. 4. Back would be or intermediate product according to one of claims 1 to 3, characterized in that the package as a film, paper or cardboard, in particular coated paper or cardboard, is formed. 5. bakery product or intermediate product according to one of claims 1 to 4, characterized in that the film is formed as a shrink film. 6. bakery product or intermediate product according to one of claims 1 to 5, characterized in that the packaging is tubular or tubular and optionally formed with openings, wherein the openings in the packaging are arranged at least approximately opposite one another. 7. Baking product or intermediate product according to one of claims 1 to 6, characterized in that the openings as longitudinal openings, slots, micro-openings, etc. N2007 / 06900 08/05 2007 DI 16:35 [SE / EM NR 6388] 0014 15 15 : 41: 27 08-05-2007 15/19 15 15:41:27 08-05-2007 15/19 ♦ • · · · · · · · · · # ··· · · · · »· · · · · ♦ · · · «· · · · ···« -2-. 8. bakery product or intermediate product according to one of claims 1 to 7, characterized in that the packaging has at least one spacing means which allows a spaced storage of baked goods from the surface of the microwave oven bottom. 9. bakery product or intermediate product according to one of claims 1 to 8, characterized in that, in the region of a bottom of the baking film in addition to the at least one spacing means and openings are arranged. 10. bakery product or intermediate product according to one of claims 1 to 9, characterized in that the openings in a tubular or tubular packaging in approximately mutually opposite regions, in particular in the region of the bottom and lid or arranged opposite each other side walls arranged is. 11. bakery product or intermediate product according to one of claims 1 to 10, characterized in that the openings of the tubular or tubular packaging with approximately circular cross-section distributed over the lateral surface are arranged. 12. bakery product or intermediate product according to one of claims 1 to 11, characterized in that the tubular or tubular packaging is formed at least partially closed at least one end face. 13. bakery product or intermediate product according to one of claims 1 to 12, characterized in that the humidity in the baked good or the intermediate product is selected from a range with a lower limit of 50% and an upper limit of 95% during the microwave baking process , 14. Baking product or intermediate product according to one of claims 1 to 13, characterized in that the humidity in the middle inside the package from N2007 / 06900 08/05 2007 DI 16:35 [SG / EH NR 6388] @ 015 15:41 : 39 08-05-2007 16/19 ·· ·· ···· ···· ···· · t ·········································································· · ♦ · ·. A range with a lower limit of 30% and an upper limit of 85% is selected during the microwave baking process. 15. A process for producing a ready-to-bake baked product or an intermediate product, in particular unfilled baked good or intermediate, comprising the steps i) forming a dough at least from flour and water with a dough yield selected from a range with a lower limit of 152 and an upper limit of 162, ii) preparing an intermediate of this dough in an oven at a temperature selected from a range having a lower limit of 220 ° C and an upper limit of 330 ° C, iii) optionally packaging the intermediate into a package with openings, iv) intermediate storage of this intermediate at a temperature with a lower limit of -40 ° C and an upper limit of -12 ° C, v) baking of the intermediate to ready-to-eat baked goods with microwaves having a performance selected from a range with a lower one Limit of 500 watts and an upper limit of 1400 watts. 16. The method according to claim 15, characterized in that the intermediate product is baked for a period of time with a lower limit of 30 seconds and an upper limit of 5 minutes with a quantity of 1 to 3 pieces of biscuits in the microwave oven. 17. The method according to claim 15 or 16, characterized in that the water content of the intermediate product is kept constant until baking within a fluctuation range of ± 2.5%. 18. The method according to any one of claims 15 to 17, characterized in that the preparation of the intermediate product is carried out by traditional baking. 19. The method according to any one of claims 15 to 18, characterized in that the intermediate product for microwave irradiation remains in the packaging or is given in this. N2007 / 06900 08/05 2007 DI 16:35 [SE / EM NR 6388] lg] 016 15 ·· 09 0909 ····································································· • i · »· · · · • · · · 0 0 ·· ·· ·· ·· ♦ ·· · 15:41:52 08-05-2007 17/19 -4- 20. Use of the baked good or the intermediate product according to one of claims to 1 to 14 for ready baking under microwave effect. Otto Brandstätter through N2007 / 06900 08/05 2007 Tue 16:35 [SE / EM NR 6388] 0017 ····· ················································································ 1. A kit comprising a baked product or intermediate product made from a dough comprising flour and water and a packaging, characterized in that the dough is pre-baked, wherein the dough yield of the dough consists of a dough Is selected with a lower limit of 152 and an upper limit of 162 and the packaging, which at least partially surrounds the pre-baked and unfilled dough, having openings and the baked good or the intermediate product in the package is suitable for baking in a microwave oven. 2. Kit according to claim 1, characterized in that yeast is contained in the dough. 3. Kit according to claim 1 or 2, characterized in that the packaging is designed as a film, paper or cardboard, in particular coated paper or cardboard. 4. Kit according to any one of claims 1 to 3, characterized in that the film is formed as a shrink film. 5. Kit according to one of claims 1 to 4, characterized in that the packaging is tubular or tubular and optionally formed with openings, wherein the openings are arranged in the packaging at least approximately opposite. 5. A kit according to any one of claims 1 to 6 to 5, characterized in that the openings as Längsöffhungen, slots, micro-openings, etc. are formed. 7. Kit according to one of claims 1 to 6, characterized in that the packaging has at least one spacing means which allows a spaced storage of the baked goods from the surface of the microwave oven bottom. 8. Kit according to one of claims 1 to 7, characterized in that, in the region of a bottom of the baking sheet in addition to the at least one spacing means and openings are arranged. 9. Kit according to one of claims 1 to 8, characterized in that the openings in a tubular or tubular packaging in approximately oppositely disposed regions, in particular in the region of the bottom and lid or oppositely disposed side walls, is arranged. 10. Kit according to one of claims 1 to 9, characterized in that the openings of the tubular or tubular packaging are distributed with approximately circular cross section over the lateral surface. 11. Kit according to one of claims 1 to 10, characterized in that the tubular or tubular packaging is formed at least partially closed at least one end face. 12. Kit according to any one of claims 1 to 11, characterized in that the humidity in the baked goods or the intermediate product is selected from a range with a lower limit of 50% and an upper limit of 95% during the microwave baking process. 13. A process for the preparation of a ready-to-bake unbaked baked good or an intermediate product comprising the steps of i) formation of a NACHGEFeayr ····· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · Dough of at least flour and water with a dough yield selected from a range with a lower limit of 152 and an upper limit of 162, ii) production of an intermediate from this dough in an oven at a temperature selected from a range having a lower limit of 220 ° C and an upper limit of 330 ° C, iii) packaging the intermediate in an orifice package, iv) storing this intermediate at a temperature having a lower limit of -40 ° C and an upper limit of -12 ° C, v) baking the intermediate to ready-to-eat baked goods with microwaves selected from a range with a lower limit of 500 Watts and an upper limit of 1400 watts. 14. The method according to claim 13, characterized in that the intermediate product is baked for a period of time with a lower limit of 30 seconds and an upper limit of 5 minutes with a quantity of 1 to 3 pieces of biscuits in a microwave oven. 15. The method according to claim 13 or 14, characterized in that the water content of the intermediate product is kept constant until baking within a fluctuation range of ± 2.5%. 16. The method according to any one of claims 13 to 15, characterized in that the preparation of the intermediate product is carried out by traditional baking. 17. The method according to any one of claims 13 to 16, characterized in that the intermediate product for microwave irradiation remains in the packaging or is given in this. 18. The method according to any one of claims 13 to 17, characterized in that the humidity is selected on average in the interior of the package from a range with a lower limit of 30% and an upper limit of 85% during the microwave baking process. NACHGERgö ^ ·················································································································································································································· a baked good or an intermediate product according to one of claims 1 to 12 for ready-baking under microwave action. Otto Brandstätter by Dr > Secklehner NACHGEF «yT