BE1022353B1 - Pastry production method using fluid oils - Google Patents

Abstract

The invention relates to a method for producing a product chosen from biscuits of the "petit beurre" type, shortbread, having a fat content greater than 5% by weight of said product and biscuits of the "breakfast" type having a fat content greater than 2% by weight of said product, shortbread dough, shortcrust pastry or pizza dough, comprising a step of adding a fluid oil-based mixture in the preparation of said product, said fluid oil-based mixture comprising or consisting of: - from 60 to 88%, advantageously from 70% to 85%, by weight of fluid oil relative to the mixture, - from 5% to 30%, in particular from 6 to 30%, advantageously from 8% to 15%, by weight of water relative to the mixture, - from 3% to 11%, advantageously from 4% to 7%, by weight of egg yolk relative to the mixture, - optionally less than 1.4% by weight of salt relative to the mixture for biscuits of the "small butter" type and shortbread or less than 7% by weight of salt relative to the mix for “breakfast” type biscuits, shortcrust pastry, shortcrust pastry or pizza dough.

Description

Pastry production method using fluid oils

The present invention relates to a method for producing pastries, especially biscuits, using fluid oils.

In pastry, especially biscuits, butter plays a very special role in the preparation of the dough: it waterproofs, during sanding, the flour particles between them and provides cohesion to the dough.

Since butter is relatively expensive and difficult to work on an industrial scale, the agri-food industry, particularly the pastry industry, has sought to replace butter with another concrete fat. Thus hydrogenated vegetable oils in concrete form, such as margarine, have been used in industry to substitute butter. The conventional method of producing margarine requires a step of partial hydrogenation of vegetable oils, which leads to the formation of trans fatty acids. The impact of the latter on health, especially on increased cardiovascular risk in the event of excess consumption, has begun to be seriously taken into consideration by the public health authority. Palm oil, because of its low cost and its concrete form at room temperature, is another fat substitute more and more often butter in the food industry. To date, palm oil is used in many food products, including pastry, biscuits and pastries. However, this oil, particularly rich in saturated fatty acids, especially palmitic acid, when consumed in excess, is deleterious to the cardiovascular system (for the American Heart Association, the consumption of the amount of saturated fatty acids should not exceed 7% of the daily calorie intake).

It is desirable to be able to use fluid oils, especially vegetable oils, in the biscuit and bakery industry, for several reasons: their relatively low costs, high levels of unsaturated fatty acids, and taste. However, the conventional production methods of certain types of biscuits, especially for biscuits such as "petit beurre", shortbread cookies, or biscuits of the "breakfast" type, do not make it possible to directly use the fluid oils.

It turns out that the use of fluid oil in place of concrete fat during the preparation of dough does not produce satisfactory finished products because of the following difficulties: the incorporation of difficult air during mixing of dough, the partially effective coating of the flour or sugar in the dough, the softness of dough and the exudation of the fat from the dough.

There is therefore a great need to develop a method compatible with the use of fluid oils for the industrial production of biscuits such as "petit beurre", shortbread, or "breakfast" type. The object of the invention is achieved by the implementation of a mixture based on fluid oil. Indeed, against all odds, said mixture based on fluid oil can fulfill the same technical functionalities as a concrete fat during the preparation of the dough. Without the need to add concrete fat, the use of said mixture during the preparation of the biscuit of the type "small butter", shortbread, or type "breakfast" or a paste, such as shortbread, short pastry or dough to pizza, makes it possible to obtain a dough having good cohesion and to produce, therefore, biscuits with a texture similar to those produced by conventional industrial methods using concrete fats, for example butter or oil of palm. The subject of the invention is therefore a biscuit production method, in particular a method for producing a product chosen from biscuits of the "petit beurre" type, shortbread biscuits, having a fat content greater than 5% by weight of said biscuit product and biscuits of the "breakfast" type having a fat content greater than 2% by weight of said product, a paste, such as a shortbread, a short pastry or a pizza dough, said method comprising a step of adding a fluid oil-based mixture to the preparation of said product, said fluid oil mixture comprising or consisting of: from 60 to 88%, advantageously from 70% to 85%, by weight of fluid oil relative to the mixture, from 5% to 30%, especially from 6% to 30%, advantageously from 8% to 15%, by weight of water relative to the mixture, from 3% to 11%, advantageously from 4% to 7% by weight of egg yolk with respect to the mixture, optionally less than 1.4% by weight of e salt in relation to the mixture for biscuits of the "petit beurre" type and shortbread biscuits or less than 7% by weight of salt in relation to the mixture for "breakfast" biscuits or pasta, such as shortbread pastry, broken pasta or pizza dough.

In a particular embodiment, the invention relates to a method of producing biscuits, in particular a method of producing a product chosen from biscuits of the "petit beurre" type, shortbread biscuits, having a fat content greater than 5 % by weight of said product and "breakfast" type biscuits having a fat content of greater than 2% by weight of said product, comprising a step of adding a fluid oil-based mixture in the preparation of said product said fluid oil-based mixture comprising or consisting of: - from 60 to 88%, advantageously from 70% to 85%, by weight of fluid oil relative to the mixture, - from 6 to 30%, advantageously from 8% to 15%, by weight of water relative to the mixture, of 3% to 11%, advantageously of 4% to 7%, by weight of egg yolk with respect to the mixture, less than 1.4% % by weight of salt relative to the mixture.

In another particular embodiment, the invention relates to a method for producing pasta, especially shortbread, broken pasta or pizza dough, comprising a step of adding a fluid-based mixture to the preparation of said product, said fluid oil-based mixture comprising or consisting of: from 60 to 88%, advantageously from 70% to 85% by weight of fluid oil relative to the mixture, from 5 to 30% , in particular from 6 to 30%, advantageously from 8% to 15%, by weight of water relative to the mixture, from 3 to 11%, advantageously from 4% to 7%, by weight of egg yolk relative to to the mixture.

For the purposes of the present invention, the term "biscuits of the kind" small butter "" a kind of biscuit such as the Petit Beurre brand LU.

For the purposes of the present invention, the term "shortbread" means a kind of biscuit such as the Sablé de Retz (Saint Michel brand).

For the purposes of the present invention, the term "biscuits of the" breakfast "type" means a kind of biscuit such as, for example, the Belvita biscuits Breakfast (LU brand).

In the context of the present invention, the term "paste" pasta as friable pasta (broken, sanded, sweetened and dark), bread dough, including pizza dough, leavened pasta.

According to the invention, said mixture is in the form of an oil-in-water emulsion. Its texture, especially its viscosity, brings it closer to a spreadable product.

The term "fluid oil" means food oils in liquid form at room temperature, especially at a temperature of 15 ° C to 20 ° C. An oil is considered fluid when its solids content is less than 1% at 15 ° C.

In the context of the present invention, a fluid oil may be chosen from liquid vegetable oils or mixtures of liquid vegetable oils, liquid animal oils, a liquid fraction of animal oil, or mixtures of liquid animal oils or of their liquid fractions.

According to the invention, the vegetable oil for implementing the invention is advantageously chosen from sunflower oil, oleic sunflower oil, rapeseed oil, oleic rapeseed oil, olive oil, grape seed oil, corn, soy, walnut, hazelnut, sesame, almond and peanut. By way of example, the animal oil enabling the implementation of the invention may be chosen from fish oils, shrimp oils, such as krill oil. By way of example, a liquid fraction of animal oil may be clarified butter.

According to a particular embodiment, the fluid-oil-based mixture used in the method of the invention may further comprise either at least one food additive, or at least one food ingredient other than the oil, the egg, water and salt, a mixture of at least one food additive and at least one food ingredient other than oil, egg, water and salt.

"Food additive" means a food additive interpreted within the meaning of Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 including Annexes I to V and the Corrigendum to Regulation (EC) No 1333 / 2008 of the European Parliament and the Council of 16 December 2008 on food additives of 27 April 2010.

In the context of the present invention, food additives are substances which are not normally used as foods, but which are deliberately added to foods for technological purposes, such as their preservation, for example. On the other hand, it is not considered a food additive, a substance used to give an odor and / or a taste or for a nutritional purpose, such as food flavorings, for example, or a substance considered as a foodstuff and likely to have a technological function, such as salt, nor food enzymes.

"Food ingredient" means any substance, other than food additives, used in the manufacture or preparation of a foodstuff and present in the finished product, such as sugar, vinegar, lemon juice, salt.

The food additives or food ingredients other than the oil, the egg, the water and the salt contained in the fluid-based mixture for the implementation of the invention may be chosen from preservatives, to lift, skim milk powder, glucose syrup, sugar, colorants, food flavorings, vinegars, thickeners, antioxidants, emulsifiers and mixtures of these various additives and ingredients.

The food additives contained in such a mixture based on fluid oil, such as preservatives, colorants, thickeners, antioxidants, emulsifiers, are food additives known to those skilled in the art and in particular those mentioned in the Regulations. (EC) No 1333/2008 of the European Parliament and of the Council including Annexes I to V and the Corrigendum to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives of 27 April 2010. As a non-exhaustive example, the preservatives can be chosen from acetic acid (E206), citric acid (E330), sorbic acid (E200), sodium sorbate (E201), sorbate potassium (E202), ascorbic acid (E300), and EDTA (E386); the thickeners may be selected from acid-treated starch (E1401), agar-agar (E406), sorbitol (E420 (i)), succistearin (E446); the antioxidants may be chosen from sodium ascorbate (E301), gamma-tocopherol (E308) and ascorbyl palmitate (E304); the emulsifiers may be chosen from lecithins (E322), potassium phosphate (E340), polyoxyethylene (8) stearate (E430), sorbitan trioleate (E496).

According to a particular embodiment, the method according to the invention is implemented by a fluid-based mixture containing no food additive.

According to a particular embodiment, the method according to the invention is implemented by a mixture based on a fluid oil consisting of: from 60 to 88%, advantageously from 70% to 85% by weight of fluid oil with respect to the mixture, from 5% to 30%, in particular from 6% to 30%, advantageously from 8% to 15%, by weight of water relative to the mixture, from 3% to 11%, advantageously by 4% at 7%, by weight of egg yolk with respect to the mixture, - possibly less than 1.4% by weight of salt relative to the mixture for biscuits of the "petit beurre" type and shortbread or less than 7% by weight of salt in relation to the mixture for "breakfast" type biscuits or pasta, such as shortbread, broken pasta or pizza dough, - lemon juice and / or vinegar, - sugar and / or glucose syrup.

According to another particular embodiment, said fluid oil-based mixture for application in the biscuit factory consists of from 70.0 to 80.0% by weight of fluid oil, from 4 to 6% by weight of egg yolk, 8 to 15% by weight of water, less than 1.1% by weight of salt and does not contain any food additive.

According to a particular embodiment, the fluid oil-based mixture used in the method of the invention is the sole source of fat of said product. Thus, with the mixture according to the invention, it is possible to prepare biscuits with only the fat content, the fluid oil contained in the mixture, for example biscuits containing only olive oil as fat which have not only a nutritional advantage but especially a taste advantage. With the mixture according to the invention, it is therefore possible to have in these biscuits high levels of oil (olive, hazelnut or rapeseed), for example 15% oil, conventional fat content of a shortbread, which is impossible if a fluid oil is used alone.

For carrying out a method of the invention, the fluid oil-based mixture can be added in the preparation of the dough at any time, that is to say before, after or at the same time as the addition of other food additives or food ingredients. The skilled person will know, in the light of his general knowledge, adapt the other stages of the method of the invention for the production of biscuits of the type "small butter", shortbread or "breakfast" type, or pasta shortbread, broken or pizza. Those skilled in the art will also be able to prepare such a mixture based on fluid oil by an appropriate method according to his general knowledge. The invention is further illustrated and in more detail in the examples below.

Example 1: Preparation of biscuit of the kind "little butter" with different fats

Three different fats, namely a fluid oil-based mixture according to the invention, palm oil and sunflower oil, are respectively used as the sole source of fat in the biscuit preparation. like "little butter". The fluid oil emulsion used in this example, designated MY70-85, comprises 87.60% fluid oil, 10.50% egg yolk, and 9.57% water. The emulsion is produced by strong shear until thickening and total inclusion of the fluid oil. Those skilled in the art will know how to use the apparatus suitable for this operation.

Said mixture is prepared before the preparation of dough.

The amounts and percentages of the ingredients of these three sets of biscuits are illustrated in Table I below.

Table I

The preparation of the paste is carried out at ambient temperature, that is to say at 20-25 ° C. The ingredients used in the preparation of the dough are also at 20-25 ° C.

When the dough is prepared with the fluid oil mixture (MY70-85) or palm oil, the dough is prepared according to the following method: - work the fat until an ointment is obtained - slowly add the sugar, salt, skimmed milk powder, and water in the oily fat by mixing, - then add the flour and the baking powder and continue mixing until a paste is obtained homogeneous.

When the dough is prepared with sunflower oil, the dough is prepared according to the following process: - slowly mix the oil, sugar, salt, skim milk powder and water, - then add the flour and the baking powder, and continue mixing until a homogeneous paste is obtained.

In both cases, the resulting paste is put into a ball and placed in a container covered with a stretch film which is immersed in a bath at 25 ° C for 45 minutes.

After rolling, pricking and brushing, the raw biscuits obtained are about 7 g each and having a size of 45 mm in diameter and 3.2 mm in thickness.

The biscuits are baked in a half-ventilated Frima oven with dry heat at 220 ° C for 10 minutes. After cooking, the cooling is carried out at 20 ° C for 30 minutes.

The visual and taste comparison of these biscuits shows that the use of the fluid oil mixture according to the invention makes it possible to produce biscuits having a texture, a color and a taste similar to those containing palm oil, although that the paste obtained with the mixture MY70-85 is a little softer than that obtained with palm oil.

In contrast, sunflower oil used as the only fat gives a softer dough and exuding oil. The biscuits obtained have a firm, brittle, fragile and less aerated texture.

Example 2 Comparison of Different Fluid Oil Mixing Compositions of the Invention

Two different compositions of fluid oil-based mixture according to the invention (the mixture MY775.5 and the mixture MY778) were used as sole source of fat in the preparation of biscuit of the kind "little butter" . Palm oil is used as a control.

The mixture designated MY775.5 comprises 78.4% fluid oil, 5.5% egg yolk, and 18.3% water.

The mixture designated MY778 comprises 79% fluid oil, 8% egg yolk, and 17.0% water.

The MY775.5 and MY778 mixtures are obtained according to the method described in Example 1 for the production of the MY70-85 mixture.

Both mixtures are prepared before the preparation of dough.

The amounts and percentages of the ingredients of these three sets of biscuits are illustrated in Table II below.

Table II

The biscuits are prepared according to the process described in Example 1.

The pastes obtained with the two fluid oil-based mixtures according to the invention are a little softer than that obtained with palm oil. However, there is no exudation of oil on the dough surface.

The texture of the biscuits obtained with these two mixtures based on fluid oil is very crisp and therefore similar to that obtained with palm oil.

Example 3 Preparation of Shortbread with Different Fats

Three different fats, namely two different fluid oil mixtures according to the invention (the mixture MYSU775.5 and the mixture MYSU778 whose composition is given below) and the palm oil as a control, are respectively used as the sole source of fat in the preparation of shortbreads.

The mixture designated MYSU775.5 comprises 78.4% fluid oil, 5.5% egg yolk, and 13.8% water.

The mixture designated MYSU778 comprises 79% fluid oil, 8% egg yolk, and 13.8% water.

The MYSU775.5 and MYSU778 mixtures are obtained according to the method described in Example 1 for the production of the MY70-85 mixture.

The amounts and percentages of the ingredients of these three sets of biscuits are illustrated in Table III below.

Table III

The preparation of the paste is carried out at ambient temperature, that is to say at 20-25 ° C. The ingredients used in the preparation of the dough are also at 20-25 ° C.

The dough is prepared according to the process comprising the following steps: - working the fat until obtaining an ointment, - then add the flour and the aluminosodium phosphate in the oily fat by mixing, - add the salt and sugar and continue mixing, - add the water in which the remainder of the baking powder is predispersed, while mixing and - recover the dough by scraping the walls.

The dough is then gathered into a ball and placed in a container covered with a stretch film which is immersed in a bath at 25 ° C for 60 minutes.

The respective temperatures of the pulp with palm oil, the slurry with the MYSU775.5 mixture and the slurry with the MYSU778 mixture are 22.5 ° C, 19.60 ° C and 19.4 ° C.

After rolling, pricking and brushing, the raw biscuits obtained are about 275 g each and having a size of 45 mm in diameter and 3 mm in thickness.

The dough prepared with palm oil has a good cohesion and a very good passage in a rolling mill. The biscuits obtained with this paste have a texture between sand and crisp.

The pasta obtained with the mixture MYSU775.5 and the mixture MYSU778 also have a good consistency and a good passage in the machine. The biscuits obtained with these pasta have a texture similar to that of control cookies prepared with palm oil.

Example 4: Preparation of shortbread pastes with various fluid oil mixtures of the invention

Two sandblasted pastes were prepared with two different fluid oil-based blends of the invention (Blend 1 and Blend 2), the composition of which is shown in Table IV below.

Table IV

These pasta have a homogeneous appearance and give a result equivalent to the palm.

Claims (6)

1. Method of producing a product chosen from biscuits of the "petit beurre" type, shortbread biscuits, having a fat content greater than 5% by weight of said product and "breakfast" type biscuits having a fat greater than 2% by weight of said product, a shortcrust pastry, a short pastry or a pizza dough, comprising a step of adding a mixture based on fluid oil in the preparation of said product, said mixture based on fluid oil comprising or consisting of: from 60 to 88%, advantageously from 70% to 85%, by weight of fluid oil relative to the mixture, from 5% to 30%, in particular from 6 to 30% preferably from 8% to 15%, by weight of water relative to the mixture, from 3% to 11%, advantageously from 4% to 7%, by weight of egg yolk with respect to the mixture, and possibly less 1.4% by weight of salt relative to the mixture for biscuits of the "petit beurre" type and shortbread or less than 7% by weight of salt compared to the mix for breakfast-type biscuits, shortbread, broken pasta or pizza dough. 2. Method according to claim 1, characterized in that said mixture based on fluid oil is the sole source of fat of said product. 3. Method according to claim 1 or 2, characterized in that the fluid oil in said mixture is selected from vegetable oils, vegetable oil mixtures, clarified butter, fish oils and all animal fluids oils. 4. Method according to any one of claims 1 to 3, characterized in that the vegetable oil is selected from sunflower oil, oleic sunflower, rapeseed, oleic rapeseed, olive, grape seed of corn, soy, nuts, hazelnut, sesame, almond and peanut. 5. Method according to any one of claims 1 to 4, characterized in that said mixture further comprises at least one food additive or food ingredient selected from preservatives, baking powder, skim milk powder, syrup of glucose, sugar, dyes, food flavorings, vinegars, thickeners, antioxidants, emulsifiers and mixtures of these various additives and ingredients. 6. Method according to any one of claims 1 to 5, characterized in that said mixture consists of 70.0 to 80.0% by weight of fluid oil, 4 to 6% by weight of egg yolk, from 8 to 15% by weight of water, less than 1.1% by weight of salt and does not contain any food additive.