CA2238751A1 - Smoked baked products and process for the production thereof - Google Patents
Smoked baked products and process for the production thereof Download PDFInfo
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- CA2238751A1 CA2238751A1 CA002238751A CA2238751A CA2238751A1 CA 2238751 A1 CA2238751 A1 CA 2238751A1 CA 002238751 A CA002238751 A CA 002238751A CA 2238751 A CA2238751 A CA 2238751A CA 2238751 A1 CA2238751 A1 CA 2238751A1
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- baked product
- baked
- smoking
- lye
- smoke
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a corresponding new flavour and also a surprising improvement in the life and the quality of the product after crisping, in particular for soft smoked baked products made from pastry dipped in a sodium hydroxide solution before baking.
Description
22/05/98 17:53 ~NDRRE--FL~CA-Ho2l2r381<7N~jFll l998-0~-27 NR.2:38 D24 S~oked bakedlproducCs and processes for their I produceion The pre~enc invenrion relates to novel baked products in the fonm,of lye-treaeed baked productQ and sliced bread a~ well aQ smoked popcorn.
Baked products, in particular fresh baked product3 produced by bakeries, are as a rule produced according to ~raditional recipe6 and baking processes without the traditio~al producti,on steps being significantly varied.
However, by means of novel recipes, atte~pts are conseantly being made to produce baked products with new, appealin~
flavours or to increase the shelf life of traditional f~esh baked productq so t~at dis~ribution al~o over longer distances is possible.
One cype of baked products whose traditional recipes and who~e p~oduction have scarcely undergone any major change~ and which i~ still obtainable virtually exclusively as fxes~ baked products directly ~ro~ the producer comprise6 ~-oft or fresh lye-treated baked products, in particular in tho craditional form of pretzel3.
~ ye-creatéd baked products are known as criQp long-lasting baked products or as a ~oft baked product ~ho~e 22/05/98 17:53 f~NDR~E-FLf~(-cA-~o22r-3--8~7~'5l l998-05-273 5 NR. 238 D25 shaped dough is dipped in a sodium hydroxide solucion, e.g.
3 . 5 - 4~, before baking. The subsequent baking proces~ then re~ults in the formation of a smooth deep brown ~ur~ace and o~ rhe crusty ~aste typical of lye-~reated baked product~.
Such an lye-treate~ baked product is commercially available a~ a dried, indu5trially produced long-lasting bake~ product as a baked snack with a water content of le~s than 12~ but is aold by bakeries in particular as a ~oft, ~resh baked product in the form of pretzel~, stickQ or plaits or in the form of rolls. Soft lye-treated baked product~ sold as f~e~h products are traditional in particular in southern Germany (Schwaben, Bavaria). The pre~ent invention i6 described below in particular with reference to soft lye-created baked produc~ and has proved particularly advanta-geous in this producc area. However, it i~ al~o intended expressly also to include sliced rye bread and mixed bread and popcorn. Such applications are mentioned below in a rather cur~ory for~,~but it is intended that those em~odi-rnent~ o~ the present' invencion ~hich may al~o be used in applications other than the productio~ of lye-treated baked products are regarde~d a-~ embodiments of the present inven-t ion even when the bakery product produced i~ one of the o~her baked products mentioned.
An lye-treated baked product as descri~ed as a preferred baked product in ~he present application ia an lye-treated baked p~oduct produced with t~e use of a conven-tional mixcure of i~redients for dough preparation. The conventional baking'ingredients are flo~r, malted flour, lard and optionallylconventional baking maeerials. In the present invention, provided that the modifi~ations desc~ibed below and possible according to the invention are taken into account, all conventional recipes and Yhapes of an lye-treated baked product may be used Qince ~he present in~ention is not concerned with ~odification ~f the basic recipe or shape of the lye-created ~aked product.
Lye-treated baked products are apprecia~ed owing to their special ~nown co~ln~ n o~ s~oe~ dcep-b~own 22/~5/98 17:53 ~NDR~E-F~CA 02i38i'5-1 1~998 05-2-7l3 563 9869 NR.238 D26 ~, crust surface over a ~ale, soft and fairly neutral-ta~ting dough and owing to t~e savoury characteristic flavour o~ the surface layer. However, -~oft lye-treated baked product~
consumed as fresh baked productg are suitable for consu~p-tion ~or a very limited ci~e since the typical flavour o~
the fresh lye-treated baked product is very rapidly lost and the baked product dr~e9 up relati~ely quickly and, when it has free salt on che surface, tends to bind water. As a rule, rebaking lye-treated baked products giveq only unsa-tisfactory results as a 9ubstantial change o~ flavour to-ward~ ~stale bread" is detectable even after rebaking.
~ t ~.9 the object of the present invention to pro~ide a no~el baked product which, compared wieh a corresponding ~raditi~nal ~aked product, i~ distinguished by an i~proved shel~ li-e and constant flavour and/or by a novel appealing fla~our.
This objec_ is achieved by a baked product according to Patent Claims 1 to 4 as well a~ 8 or processes for their production according to Claim 5 to 7.
Further fe,.atures and advantages of the pre~ent invention are evident from the following de-~cription of the invention with reference co an embodiment which describes an embodimen~ o~ the ir~ention which i~ pre~ently preferred and is the best one according to the present stace of development 5.
The in~ention can be briefly characterized by stating ~hat che traditional c~nventional production of a baked product, in particular of a soft lye-trea~ed baked product, has been ex~ended to include a proces~ step which is ~ot customary in the bakery, namely a smoking step.
S~oking is o~e of the traditional methods for preser~ing food based on prot~in and optionally fat, s~ch as, for ¦ example, meat, fish and also cheese, buc the use of smokin~
in association wich'the produceion o~ baked products i9 unknown to us.
FR 26 31 783 A1 describe~ a baking process in w2~1Ct~ i~ iS ln~ende~l Co providG, in ~r~ ~lec~ric~ ~ren, the 2?/0s/98 17: 54 ~NDR~E-FL~CA b2i3gis1 1 9 9 8 - O 5 - 2 7L 3 563 9869 NR . 238 D27 atmosphere typical o~ a wood-fired oven by passing combuqtion ~ases from a wood-burning chamber coordinated with ehe electric oven through the electric ove~.
FR 26 31 7~ ~1 relates to the production of a bread which can be re~erred to as "wood-oven ~readl' and which by no means re~resent9 a smoked product. It doe~ not relate ~o the action of qmoke for s~oking purpo~es, i.e. an aerosol in the ~or~n of, for example, cold smoke, but to the action of clean hot co~bus~ion gaseQ, which are, according to a preferred em~od~ment, sUpplied in filtered form, i. e .
witho~t constituents of a smoke.
In the preqent invention, the s~oking step i~
preferably carried out directly after the conventional production o~ the baked product. However, owing to the surpri~ing advantage. and effect~ obtained in such a process, it is currently as~u~ed that the advantage~ o~ the process according to the invention can be achieved, at lea~t in part, by treating the dough prepared from conventional ingredients with smoke for smoking purposes, for example by ~ucking smoke for smoking p~rposes into the prepared ~oi~t dough with the use o~ a vacuum dough preparation apparatus.
Apare from lye-treated baked products, light smoking, in particul r with cold smoke, has also proved very advantageous in ehe ~a~e o~ fresh 61iced bread, in particular sliced bread based on rye flour o~ on mixed rye/wheat flour. Products having a very appealin~ taste and a good ~helf life can be obtained thereby.
In the ca~e of long-la~ting bak~d products, such as lye-treated bake~ product~, which are used as baked ~nacks, the po~sibility of producing a novel fla~our is fairly important. ~moked baked ~nacks enable the consumer who has a pre~e~enc~ for a smoked flavour to con~ume a ~moked food without having to rely on f ae~y or protein-rich produc~ which are unde~irable ~ro~ the point of view of dlet .
Light s~oking has proved to be an advantageous possibillty ror ~lavourin~ and ~or c~ ~ti~g n~l flauour~
22/05/98 17:54 ~NDRRE-FL ~ -02l238l7~i~l9l98llo5~27l3 563 9869 NR.238 ~28 . ' ' ' ~, I
also in the case of cri~p~read, which ~ay be regarded as a dry long-lasting qli~ed bread product.
For the purposes of the pre~ent application, popcorn, whic~ is "baked" and, like a ~aked product, is a predominantly carbohydrate-containing product with protein ingredients having a ~inding action, iQ also to be regarded as a baked product in a furt~er sen~e. Since popcor~ i~
produced from specia~ly pretreated maize grain~ which as such scarcely have an inten~e intrin~ic flavour, popcorn mu~t normally be subsequently flavoured externally, for example by addi~ion of 6ugar or ~alt or addition of other sea60nings. Acco~ding eO the pre~ent i~vention, a very appealing, uniform f_avo~r can al~o be imparted to a popcorn by light smoking, wh7ch fla~our may be found very appealing in particular by adult~ for con~umption in combination wieh an alcoholic drink, for example beer or e~en a dry wine.
According to the present invention, ~moked popcorn may be ~re6hly smoked or prepared as an industrially produced product packed in air-tight packaging. The prepared popcorn may be smoked subsequen~ly~ but smoking may also be carried out in the ~anner of, con~entional popcorn production ln the presence of a smoke.for smoking purpose~, i.e. in the form of popcorn prod~ction from mai~e in a ~moking cha~ber.
The s~oking of the fresh baked product, in parcicular of the prepared fresh lye-treated bak~d product or sliced bread, which is enviqa~ed in the present inven-tion, can be carriec out in principle with t~e use of the ~ame con~entional apparatuses, conditions and materials for the preparation of the smoke for smoking purpo~es aQ tho~e applied or used for the known smoki~g of meat and sausage pro~ucts. In chis context, reference may be made to the technical literatur~ of the meat-processing industry, but also to the summary in rele~tant text ~ooks o~ ~ood chemistry (e.~3. Schormuller, ~ehrbuch der Lebens~itcelchemie, 2nd Edi~i~n, 199~) or in Food Lexica (e.g. Rompp Lexikon Lebens-~ittelche~ie, edite:d by Prof. Dr. Gerhard Eisenbrand and Pro~. Dr. Pecer Sc~reibcr, ~3co~g Thicme Vr~rla~ Stut~art-New 22/135/98 17:55 R~ 0223875l 1998-O~i-2713 56~ 9869 NR. 238 D29 York, 1995, or "Lebensmittellexikon", ~ehr~ Verlag, Ham-burg). Reference is addicionally made to the seated techni-cal li~erature with régard to the meaning of the technical terms, such a~ 3moking, baked product~, lye-treated ~aked product, etc., ~sed in the usual ~ense.
In the present invention, smoking i~ carried out by means of a con~entional smoke for ~moking purpose~, and in principle all smo~ing proce~es known and appro~ed for the surface treaCment of meac and meat pr~ducts with s~oke for 6moking purposes may be u ed, namely a~ cold ~moking with so-called cold r moke (temperatures up to about 200C), or a~ warm smoking with a so-called warm smoke (temperatures up to about 45~C). Krown proces~e3 and smoke mixture~, which as a rule are mixtur~s of various wood meal~, are likewise used for smoke produ~tion~ However, the present invention al~o relates to the Lse of so-called friction smoke produced by friction.
For ehe purposes of the present invention, brief cold 6moking with co d smoke for a ~ime between 5 and 30 ~inute~, advantageou.-ly 10 to 20 minutes, ha~ proved ~ufficient and favou~able, in particular beca~se, as a resul~, there is no need additionally co take into account ehe ef~ect of high smoking temperatures on the ~aked product baked in the usual way, for example che lye-treated baked product.
It has bee~ found that not only does a fresh lye-treated baked produc~ cold-~moked in the usual man~er differ from a convencional lye-treated baked product through a pleasant, savo~ry ~m~ke flavour but that a smoked lye-crea-ted baked product al~o remains consumable for substantially longer, can be packed air-tight wiehout a trouble~o~e los~
of flavour and has ~ very appealing flavour without a typi-cal taste of "stale~bread" e~en on rebaking after air-ti~ht storage over a rela~i~ely long period. In addition to an appealing novel baked prod~ct having a particular flavour, the present inventicn al~ provide~ the possi~ility for lye-Created baked produc~e, in partie~lar ~o~t ~re6h lye-~reated 22/05/98 17:55 CA 0223875l l998-05-27~3 563 9869 NR.238 D30 , i baked products. such as pretzels, to be stored over a long period or dist~ibuted over long distribution di~tances without ~roublesome impairment o~ the congumabil~ty and withouc troublesome 109~1 O~ flavour. Ie ~as been found that the same applies to sliced bread, in particular fresh cliced rye bread.
The in~encion is illustrated in mo~e detail below with reference to a specific example:
Example:
A typical Schwabian pretzel is shaped in the usual manner from a dough comprising a conventional ~ixture o~
ingredients (~laur, malted flour, lard or ~thRr vegetable or ani~al fats, baking ~aterials), dipped in the baking lye (about 3.5-g~ sodium.hydroxide solution) a~d baked in the ~sual manner.
After cool~ng, the freshly baked pre~zels are treated for 5 ~in in'a conventional butchers' smoking chamber ~ith cold smoke at a smoking temperature of about 15~C. The cold smoke was produced by means of a com~ercial bucchers' s~oke mixture ~hich consisted of beech meal or a mixture o~ beech, fi- and oak meal.
After 6~0king for fi~e ~inutes, the pretzels obtained were subjected to a first ta~ting test and were found to have a plea~ant smoke ~lavour. A part of the smoked pretzels wa~,immediately packed air-tight, w~th the u~e of conventional,~ealing ~ilms, and s~ored o~er longer periods. At the ~ame time, pretzels o~cained in the conventional m~nn~r without the ~ubsequent s~oking step were treated identically.as a control.
At time intervals of 1 day, 3 days and 7 days, the packs were opened and ~arious pretzels eieher directly subjec~ed tO a tastlng test or, simultaneously, rebaked and cested in the rebaked s~ate. The res~lts were co~pared with the conve~tional pretzel~ which had been stored under identical condi~ions.
It wa~ fownd, surprisingly, that the decline in quality wa~ ~U~s~an~ y rcd~lc~d ~n ~he c~se ~f ~he smoked Z2/05/98 17:56 f:WDR~E-FLP~A-o22l387~ll 1998-0~-27 NR.238 ~31 '' . I
pretzels and that the ~moked preczels could be more readily rebaked and had an out~tandi~g flavour in the tasting. The s~oke fla~our declined slightly during 3torage and was only detectable as a flne nuance of a flavour after prolonged ~torage. However, ~he typical ~tale bread ta~te~ typical of re~aked pretzels a,ls~ did not occur in such a ca~e on rebaking.
Baked products, in particular fresh baked product3 produced by bakeries, are as a rule produced according to ~raditional recipe6 and baking processes without the traditio~al producti,on steps being significantly varied.
However, by means of novel recipes, atte~pts are conseantly being made to produce baked products with new, appealin~
flavours or to increase the shelf life of traditional f~esh baked productq so t~at dis~ribution al~o over longer distances is possible.
One cype of baked products whose traditional recipes and who~e p~oduction have scarcely undergone any major change~ and which i~ still obtainable virtually exclusively as fxes~ baked products directly ~ro~ the producer comprise6 ~-oft or fresh lye-treated baked products, in particular in tho craditional form of pretzel3.
~ ye-creatéd baked products are known as criQp long-lasting baked products or as a ~oft baked product ~ho~e 22/05/98 17:53 f~NDR~E-FLf~(-cA-~o22r-3--8~7~'5l l998-05-273 5 NR. 238 D25 shaped dough is dipped in a sodium hydroxide solucion, e.g.
3 . 5 - 4~, before baking. The subsequent baking proces~ then re~ults in the formation of a smooth deep brown ~ur~ace and o~ rhe crusty ~aste typical of lye-~reated baked product~.
Such an lye-treate~ baked product is commercially available a~ a dried, indu5trially produced long-lasting bake~ product as a baked snack with a water content of le~s than 12~ but is aold by bakeries in particular as a ~oft, ~resh baked product in the form of pretzel~, stickQ or plaits or in the form of rolls. Soft lye-treated baked product~ sold as f~e~h products are traditional in particular in southern Germany (Schwaben, Bavaria). The pre~ent invention i6 described below in particular with reference to soft lye-created baked produc~ and has proved particularly advanta-geous in this producc area. However, it i~ al~o intended expressly also to include sliced rye bread and mixed bread and popcorn. Such applications are mentioned below in a rather cur~ory for~,~but it is intended that those em~odi-rnent~ o~ the present' invencion ~hich may al~o be used in applications other than the productio~ of lye-treated baked products are regarde~d a-~ embodiments of the present inven-t ion even when the bakery product produced i~ one of the o~her baked products mentioned.
An lye-treated baked product as descri~ed as a preferred baked product in ~he present application ia an lye-treated baked p~oduct produced with t~e use of a conven-tional mixcure of i~redients for dough preparation. The conventional baking'ingredients are flo~r, malted flour, lard and optionallylconventional baking maeerials. In the present invention, provided that the modifi~ations desc~ibed below and possible according to the invention are taken into account, all conventional recipes and Yhapes of an lye-treated baked product may be used Qince ~he present in~ention is not concerned with ~odification ~f the basic recipe or shape of the lye-created ~aked product.
Lye-treated baked products are apprecia~ed owing to their special ~nown co~ln~ n o~ s~oe~ dcep-b~own 22/~5/98 17:53 ~NDR~E-F~CA 02i38i'5-1 1~998 05-2-7l3 563 9869 NR.238 D26 ~, crust surface over a ~ale, soft and fairly neutral-ta~ting dough and owing to t~e savoury characteristic flavour o~ the surface layer. However, -~oft lye-treated baked product~
consumed as fresh baked productg are suitable for consu~p-tion ~or a very limited ci~e since the typical flavour o~
the fresh lye-treated baked product is very rapidly lost and the baked product dr~e9 up relati~ely quickly and, when it has free salt on che surface, tends to bind water. As a rule, rebaking lye-treated baked products giveq only unsa-tisfactory results as a 9ubstantial change o~ flavour to-ward~ ~stale bread" is detectable even after rebaking.
~ t ~.9 the object of the present invention to pro~ide a no~el baked product which, compared wieh a corresponding ~raditi~nal ~aked product, i~ distinguished by an i~proved shel~ li-e and constant flavour and/or by a novel appealing fla~our.
This objec_ is achieved by a baked product according to Patent Claims 1 to 4 as well a~ 8 or processes for their production according to Claim 5 to 7.
Further fe,.atures and advantages of the pre~ent invention are evident from the following de-~cription of the invention with reference co an embodiment which describes an embodimen~ o~ the ir~ention which i~ pre~ently preferred and is the best one according to the present stace of development 5.
The in~ention can be briefly characterized by stating ~hat che traditional c~nventional production of a baked product, in particular of a soft lye-trea~ed baked product, has been ex~ended to include a proces~ step which is ~ot customary in the bakery, namely a smoking step.
S~oking is o~e of the traditional methods for preser~ing food based on prot~in and optionally fat, s~ch as, for ¦ example, meat, fish and also cheese, buc the use of smokin~
in association wich'the produceion o~ baked products i9 unknown to us.
FR 26 31 783 A1 describe~ a baking process in w2~1Ct~ i~ iS ln~ende~l Co providG, in ~r~ ~lec~ric~ ~ren, the 2?/0s/98 17: 54 ~NDR~E-FL~CA b2i3gis1 1 9 9 8 - O 5 - 2 7L 3 563 9869 NR . 238 D27 atmosphere typical o~ a wood-fired oven by passing combuqtion ~ases from a wood-burning chamber coordinated with ehe electric oven through the electric ove~.
FR 26 31 7~ ~1 relates to the production of a bread which can be re~erred to as "wood-oven ~readl' and which by no means re~resent9 a smoked product. It doe~ not relate ~o the action of qmoke for s~oking purpo~es, i.e. an aerosol in the ~or~n of, for example, cold smoke, but to the action of clean hot co~bus~ion gaseQ, which are, according to a preferred em~od~ment, sUpplied in filtered form, i. e .
witho~t constituents of a smoke.
In the preqent invention, the s~oking step i~
preferably carried out directly after the conventional production o~ the baked product. However, owing to the surpri~ing advantage. and effect~ obtained in such a process, it is currently as~u~ed that the advantage~ o~ the process according to the invention can be achieved, at lea~t in part, by treating the dough prepared from conventional ingredients with smoke for smoking purposes, for example by ~ucking smoke for smoking p~rposes into the prepared ~oi~t dough with the use o~ a vacuum dough preparation apparatus.
Apare from lye-treated baked products, light smoking, in particul r with cold smoke, has also proved very advantageous in ehe ~a~e o~ fresh 61iced bread, in particular sliced bread based on rye flour o~ on mixed rye/wheat flour. Products having a very appealin~ taste and a good ~helf life can be obtained thereby.
In the ca~e of long-la~ting bak~d products, such as lye-treated bake~ product~, which are used as baked ~nacks, the po~sibility of producing a novel fla~our is fairly important. ~moked baked ~nacks enable the consumer who has a pre~e~enc~ for a smoked flavour to con~ume a ~moked food without having to rely on f ae~y or protein-rich produc~ which are unde~irable ~ro~ the point of view of dlet .
Light s~oking has proved to be an advantageous possibillty ror ~lavourin~ and ~or c~ ~ti~g n~l flauour~
22/05/98 17:54 ~NDRRE-FL ~ -02l238l7~i~l9l98llo5~27l3 563 9869 NR.238 ~28 . ' ' ' ~, I
also in the case of cri~p~read, which ~ay be regarded as a dry long-lasting qli~ed bread product.
For the purposes of the pre~ent application, popcorn, whic~ is "baked" and, like a ~aked product, is a predominantly carbohydrate-containing product with protein ingredients having a ~inding action, iQ also to be regarded as a baked product in a furt~er sen~e. Since popcor~ i~
produced from specia~ly pretreated maize grain~ which as such scarcely have an inten~e intrin~ic flavour, popcorn mu~t normally be subsequently flavoured externally, for example by addi~ion of 6ugar or ~alt or addition of other sea60nings. Acco~ding eO the pre~ent i~vention, a very appealing, uniform f_avo~r can al~o be imparted to a popcorn by light smoking, wh7ch fla~our may be found very appealing in particular by adult~ for con~umption in combination wieh an alcoholic drink, for example beer or e~en a dry wine.
According to the present invention, ~moked popcorn may be ~re6hly smoked or prepared as an industrially produced product packed in air-tight packaging. The prepared popcorn may be smoked subsequen~ly~ but smoking may also be carried out in the ~anner of, con~entional popcorn production ln the presence of a smoke.for smoking purpose~, i.e. in the form of popcorn prod~ction from mai~e in a ~moking cha~ber.
The s~oking of the fresh baked product, in parcicular of the prepared fresh lye-treated bak~d product or sliced bread, which is enviqa~ed in the present inven-tion, can be carriec out in principle with t~e use of the ~ame con~entional apparatuses, conditions and materials for the preparation of the smoke for smoking purpo~es aQ tho~e applied or used for the known smoki~g of meat and sausage pro~ucts. In chis context, reference may be made to the technical literatur~ of the meat-processing industry, but also to the summary in rele~tant text ~ooks o~ ~ood chemistry (e.~3. Schormuller, ~ehrbuch der Lebens~itcelchemie, 2nd Edi~i~n, 199~) or in Food Lexica (e.g. Rompp Lexikon Lebens-~ittelche~ie, edite:d by Prof. Dr. Gerhard Eisenbrand and Pro~. Dr. Pecer Sc~reibcr, ~3co~g Thicme Vr~rla~ Stut~art-New 22/135/98 17:55 R~ 0223875l 1998-O~i-2713 56~ 9869 NR. 238 D29 York, 1995, or "Lebensmittellexikon", ~ehr~ Verlag, Ham-burg). Reference is addicionally made to the seated techni-cal li~erature with régard to the meaning of the technical terms, such a~ 3moking, baked product~, lye-treated ~aked product, etc., ~sed in the usual ~ense.
In the present invention, smoking i~ carried out by means of a con~entional smoke for ~moking purpose~, and in principle all smo~ing proce~es known and appro~ed for the surface treaCment of meac and meat pr~ducts with s~oke for 6moking purposes may be u ed, namely a~ cold ~moking with so-called cold r moke (temperatures up to about 200C), or a~ warm smoking with a so-called warm smoke (temperatures up to about 45~C). Krown proces~e3 and smoke mixture~, which as a rule are mixtur~s of various wood meal~, are likewise used for smoke produ~tion~ However, the present invention al~o relates to the Lse of so-called friction smoke produced by friction.
For ehe purposes of the present invention, brief cold 6moking with co d smoke for a ~ime between 5 and 30 ~inute~, advantageou.-ly 10 to 20 minutes, ha~ proved ~ufficient and favou~able, in particular beca~se, as a resul~, there is no need additionally co take into account ehe ef~ect of high smoking temperatures on the ~aked product baked in the usual way, for example che lye-treated baked product.
It has bee~ found that not only does a fresh lye-treated baked produc~ cold-~moked in the usual man~er differ from a convencional lye-treated baked product through a pleasant, savo~ry ~m~ke flavour but that a smoked lye-crea-ted baked product al~o remains consumable for substantially longer, can be packed air-tight wiehout a trouble~o~e los~
of flavour and has ~ very appealing flavour without a typi-cal taste of "stale~bread" e~en on rebaking after air-ti~ht storage over a rela~i~ely long period. In addition to an appealing novel baked prod~ct having a particular flavour, the present inventicn al~ provide~ the possi~ility for lye-Created baked produc~e, in partie~lar ~o~t ~re6h lye-~reated 22/05/98 17:55 CA 0223875l l998-05-27~3 563 9869 NR.238 D30 , i baked products. such as pretzels, to be stored over a long period or dist~ibuted over long distribution di~tances without ~roublesome impairment o~ the congumabil~ty and withouc troublesome 109~1 O~ flavour. Ie ~as been found that the same applies to sliced bread, in particular fresh cliced rye bread.
The in~encion is illustrated in mo~e detail below with reference to a specific example:
Example:
A typical Schwabian pretzel is shaped in the usual manner from a dough comprising a conventional ~ixture o~
ingredients (~laur, malted flour, lard or ~thRr vegetable or ani~al fats, baking ~aterials), dipped in the baking lye (about 3.5-g~ sodium.hydroxide solution) a~d baked in the ~sual manner.
After cool~ng, the freshly baked pre~zels are treated for 5 ~in in'a conventional butchers' smoking chamber ~ith cold smoke at a smoking temperature of about 15~C. The cold smoke was produced by means of a com~ercial bucchers' s~oke mixture ~hich consisted of beech meal or a mixture o~ beech, fi- and oak meal.
After 6~0king for fi~e ~inutes, the pretzels obtained were subjected to a first ta~ting test and were found to have a plea~ant smoke ~lavour. A part of the smoked pretzels wa~,immediately packed air-tight, w~th the u~e of conventional,~ealing ~ilms, and s~ored o~er longer periods. At the ~ame time, pretzels o~cained in the conventional m~nn~r without the ~ubsequent s~oking step were treated identically.as a control.
At time intervals of 1 day, 3 days and 7 days, the packs were opened and ~arious pretzels eieher directly subjec~ed tO a tastlng test or, simultaneously, rebaked and cested in the rebaked s~ate. The res~lts were co~pared with the conve~tional pretzel~ which had been stored under identical condi~ions.
It wa~ fownd, surprisingly, that the decline in quality wa~ ~U~s~an~ y rcd~lc~d ~n ~he c~se ~f ~he smoked Z2/05/98 17:56 f:WDR~E-FLP~A-o22l387~ll 1998-0~-27 NR.238 ~31 '' . I
pretzels and that the ~moked preczels could be more readily rebaked and had an out~tandi~g flavour in the tasting. The s~oke fla~our declined slightly during 3torage and was only detectable as a flne nuance of a flavour after prolonged ~torage. However, ~he typical ~tale bread ta~te~ typical of re~aked pretzels a,ls~ did not occur in such a ca~e on rebaking.
Claims (8)
1. Baked product in the form of a lye-treated baked product or a sliced rye bread or mixed bread, characterized in that it has an improved shelf life and/or a slight smoke aroma and that (i) it itself in at least one of the stages during its production in a bakery or thereafter or (ii) the dough made from conventional ingredients and used for its production was or were subjected to the action of a cold smoke or a warm smoke for smoking purposes.
2, Baked product according to Claim 1, characterized in that it is a sliced bread which, after the conventional dough preparation. shaping and baking process and optionally slicing, was subjected to smoking.
3. Baked product according to Claim 1, characterized in that it is a soft lye-treated baked product in the form of pretzels, sticks, plaits or rolls.
4. Baked product according to any of Claims 1 to 3, characterized in that it is present in air-tight packaging.
5, Process for the production of a baked product in the form of a lye-treated baked product or sliced bread according to any of Claims 1 to 4, characterized in that the dough prepared for the production of the baked product from conventional ingredients, or a baked product produced and baked in a conventional manner is subjected, in the freshly baked state and optionally after slicing, to an aftertreatment by smoking with cold smoke or warm smoke.
6. Process according to Claim 5, characterized in that smoking is carried out by smoking with cold smoke in a coventional smoking chamber.
7. Process according to either of Claims 5 or 6, characterized in that the smoked baked product is a soft lye-treated baked product or a sliced bread and is packed air-tight in the freshly baked and smoked state.
8. Popcorn, characterized in that has been subjected, during its preparation and/or thereafter, to smoking with cold smoke and that it is present in air-tight packaging.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19544916.9 | 1995-12-01 | ||
| DE19544916A DE19544916C2 (en) | 1995-12-01 | 1995-12-01 | Smoked baked goods and process for their manufacture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2238751A1 true CA2238751A1 (en) | 1997-06-12 |
Family
ID=7778974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002238751A Abandoned CA2238751A1 (en) | 1995-12-01 | 1996-11-21 | Smoked baked products and process for the production thereof |
Country Status (14)
| Country | Link |
|---|---|
| EP (1) | EP0869717A2 (en) |
| JP (1) | JP2000501291A (en) |
| KR (1) | KR19990071748A (en) |
| CN (1) | CN1207649A (en) |
| AU (1) | AU712739B2 (en) |
| CA (1) | CA2238751A1 (en) |
| CZ (1) | CZ167298A3 (en) |
| DE (1) | DE19544916C2 (en) |
| NO (1) | NO982396D0 (en) |
| NZ (1) | NZ322917A (en) |
| PL (1) | PL327077A1 (en) |
| SK (1) | SK72898A3 (en) |
| TR (1) | TR199800979T2 (en) |
| WO (1) | WO1997020471A2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE29710820U1 (en) * | 1997-06-20 | 1998-10-22 | Mayer, Elli, 73342 Bad Ditzenbach | Pasta |
| FR2900031B1 (en) * | 2006-04-20 | 2012-07-20 | Comptoir De Brenne | SALT FOOD PRODUCT BASED ON OAK BASED AND PROCESS FOR PREPARING BREAD OR MEAT SALTED WITH TASTE ENHANCED BY OAK |
| DE202010003978U1 (en) | 2010-03-22 | 2011-08-02 | Horst Zwicker | Lye composition for the production of lye pastry |
| KR101306113B1 (en) * | 2011-05-18 | 2013-09-09 | 신이슬 | smoked foods |
| DE202013100839U1 (en) | 2013-02-27 | 2014-06-02 | Horst Zwicker | Baked goods with smoked flavor |
| DE202013102280U1 (en) | 2013-05-27 | 2013-06-13 | Horst Zwicker | Popcorn with smoked flavor |
| KR101864966B1 (en) * | 2016-12-20 | 2018-06-05 | 영산대학교산학협력단 | Manufacturing Method of Pasta Seasoned with Salted Anchovy |
| KR102525056B1 (en) * | 2020-10-28 | 2023-04-21 | 전재봉 | The method for preparing smoked cake and smoked cake prepared by the same |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3503750A (en) * | 1966-08-05 | 1970-03-31 | Dubuque Packing Co | Method of making and prescoring shaped food products |
| US3845221A (en) * | 1970-06-09 | 1974-10-29 | Halped Corp | Hickory smoked french barbecue bakery products |
| JPS63164872A (en) * | 1986-12-26 | 1988-07-08 | Okonomi Foods Kk | Production of patty for okonomiyaki (japanese-style pancake) and apparatus thereof |
| FR2631783B1 (en) * | 1988-05-31 | 1991-09-27 | Michel Loiselet | COOKING PLANT, ESPECIALLY BREAD |
-
1995
- 1995-12-01 DE DE19544916A patent/DE19544916C2/en not_active Expired - Fee Related
-
1996
- 1996-11-21 CZ CZ981672A patent/CZ167298A3/en unknown
- 1996-11-21 SK SK728-98A patent/SK72898A3/en unknown
- 1996-11-21 EP EP96939884A patent/EP0869717A2/en not_active Withdrawn
- 1996-11-21 WO PCT/EP1996/005142 patent/WO1997020471A2/en not_active Application Discontinuation
- 1996-11-21 PL PL96327077A patent/PL327077A1/en unknown
- 1996-11-21 CA CA002238751A patent/CA2238751A1/en not_active Abandoned
- 1996-11-21 AU AU76959/96A patent/AU712739B2/en not_active Ceased
- 1996-11-21 KR KR1019980704026A patent/KR19990071748A/en not_active Application Discontinuation
- 1996-11-21 CN CN96199711A patent/CN1207649A/en active Pending
- 1996-11-21 NZ NZ322917A patent/NZ322917A/en unknown
- 1996-11-21 TR TR1998/00979T patent/TR199800979T2/en unknown
- 1996-11-21 JP JP9520922A patent/JP2000501291A/en active Pending
-
1998
- 1998-05-27 NO NO982396A patent/NO982396D0/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN1207649A (en) | 1999-02-10 |
| NO982396L (en) | 1998-05-27 |
| DE19544916A1 (en) | 1997-06-05 |
| AU712739B2 (en) | 1999-11-18 |
| WO1997020471A2 (en) | 1997-06-12 |
| DE19544916C2 (en) | 1997-09-04 |
| CZ167298A3 (en) | 1998-11-11 |
| WO1997020471A3 (en) | 1997-09-04 |
| PL327077A1 (en) | 1998-11-23 |
| NZ322917A (en) | 1998-12-23 |
| AU7695996A (en) | 1997-06-27 |
| EP0869717A2 (en) | 1998-10-14 |
| JP2000501291A (en) | 2000-02-08 |
| NO982396D0 (en) | 1998-05-27 |
| KR19990071748A (en) | 1999-09-27 |
| SK72898A3 (en) | 1999-02-11 |
| TR199800979T2 (en) | 1998-10-21 |
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