CN1207649A - Smoked baked products and process for production thereof - Google Patents
Smoked baked products and process for production thereof Download PDFInfo
- Publication number
- CN1207649A CN1207649A CN96199711A CN96199711A CN1207649A CN 1207649 A CN1207649 A CN 1207649A CN 96199711 A CN96199711 A CN 96199711A CN 96199711 A CN96199711 A CN 96199711A CN 1207649 A CN1207649 A CN 1207649A
- Authority
- CN
- China
- Prior art keywords
- baked product
- smoke
- smoking
- baking
- baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- 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)
- Grain Derivatives (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
The present invention relates to the new baked product of all types, preferred alkali lye processing type baked goods and sliced bread.
The fresh baked product that baked goods, particularly bakery are produced is to defer to conventional formulation and with the traditional mode of production step, does not have the baking method of significant change to produce.But by new prescription, people attempt constantly to produce and make new advances, and the baked product of pleasant fragrance is arranged, the storage life that perhaps prolongs traditional fresh baked goods, thus can transport farther place to.
There are conventional formulation, processing seldom to carry out any material change, and one type baked product always can directly buying specially as fresh baked product from producer, comprise soft fresh alkali treatment baked product, concrete knot shape cake as traditional type.
Alkali treatment baked product is called the baked product that keeps crisp for a long time, or soft baked product, before baking, the dough of its moulding is placed on dipping in the sodium hydroxide solution (for example 3.5-4%).Toast processing then, form smooth dark brown surface, and have the distinctive crisp taste of alkali treatment baked product.This kind alkali treatment baked product is as the baked goods of dryness, industrial-scale production, energy long term storage, can buy from market, only sell as containing the baking dessert of moisture below 12% by bakery, concrete as knot shape, bar-shaped, pigtail shape, or the soft fresh baked product of drum.It is a kind of traditional approach that soft alkali treatment baked product sells as fresh products, and particularly in German south (Schwaben, Bavaria).Mask body is introduced with regard to soft alkali treatment baked product under the present invention, and has proved in this goods field and occupy unique advantage.But also attempt to comprise other baked products clearly, the baked product that mask body is mentioned under the rye bread of particularly cutting into slices etc. is as long as their application also belongs to this field practice.Only rough introduction the below this kind is applied in, but even bakery product be not alkali treatment baked product, can be applicable to the specific embodiments of the present invention beyond the alkali treatment baked product so, also should be counted as embodiment of the present invention.
The alkali treatment baked goods of being introduced as preferred baked product among the application is the alkali treatment baked goods of producing with the dough that conventional compound is made.Conventional baking mixed material is that flour, malt flour, lard and optional routine are smoked and used raw material.If according to the present invention following modification and possibility are taken in, then the conventional formulation of all alkali treatment baked products and shape all can be used among the present invention, because the present invention does not consider basic recipe and shape correct to alkali treatment baked product.
Alkali treatment baked product, owing to cover the crisp epidermis of smooth dark brown on its pure white, soft, pure natural flavour mountaineous dough, and its top layer gives out peat-reek and gains great popularity.Yet soft alkali treatment baked product is very limited as the suitable time of enjoying of fresh baked product, because the generally very fast disappearance of the fragrance of this fresh baked goods, dried also very soon, if the surface has free salt also can absorb water.Usually, if it is heavy roasting, also spoiled substantially, become in " stiff bread " and can not be satisfactory because of it.
The purpose of this invention is to provide new baked product,, and keep fragrance and/or have new gratifying fragrance with the apparent in view period of storage of having improved of corresponding traditional baked product.
By the baked product of this patent claim 1 to 6, or the preparation method of claim 7 to 9 reaches above-mentioned purpose.
Other characteristics of the present invention and advantage can be confirmed with reference to the detailed introduction of following specific embodiments of the present invention, and this specific embodiments is by preferred version of being developed of the present invention and preferred plan.
Feature of the present invention can reduce simply, with the conventional baked product of tradition production process, and especially soft alkali treatment baked product production process, the unconventional step of experience a loaf of bread room processing is promptly smoked step.Sootiness is that to pickle with albumen be a kind of conventional method that fatty food is appointed on the basis, and described protein food for example is meat, fish, cheese etc., but the relevant baked product of smoking is unknown by the people.
FR 26 31 783 A1 have introduced a kind of baking method, this method will from the burning gases of the supporting burning firewood compartment of electric furnace by electric furnace, in electric furnace, provide the atmosphere of symbolistic burning firewood with this.
FR 26 31 783 A1 we can say and relate to the bread production that is referred to as " firewood boiler face bag ", and never product is smoked in representative.It is not related to the sootiness effect (promptly for example with the spraying of cold smoke form) of the purpose of smoking, but it relates to the method with filter type supplying clean burning gases, does not promptly smoke.
The sootiness step is preferably directly carried out after the routine of baked product is produced among the present invention.But in order to obtain amazing advantage and effect with the method, by following measure, can imagine advantage of the present invention can partly reach at least: (i) adopting the sootiness preliminary treatment to use the suitable conventional material of baked product's production up to small part, and/or (ii) with the ready dough of smoke treated for the purpose of smoking, for example, use vacuum dough preparation facilities, to be drawn into for the smog of the purpose of smoking in the ready wetted surface group by swabbing action, and/or the smog that (iii) is blown at least frequently in bake process to the purpose of smoking advances in the baking oven.Relevantly smoke pretreated material and mean and smoke flour, malt flour or the optional material of fatty usefulness that fire-cures, essentially under each situation note the relevant state food rules of using the smoking food additive.
The invention still further relates to method to crust (usually particularly for black bread) " glazing ", the present invention smears the roasting method of starch solution on the fresh cook bread of heat to routine and is improved, promptly use the starch solution that fire-cures in advance, for example pass through spray means in this step.This processing and choose wantonly during toasting or baking after cooperate other sootiness step, can not only improve fragrance, and reduce the possibility of rye bread or mixed black rye bread mildew, go mouldy always from the baked product surface.
Except alkali treatment baked product, slight sootiness, particularly cold smoke be smoked proved fresh cut slice bread very useful, particularly based on rye flour or mix the sliced bread of rye/wheat flour.Can obtain taste that tool is popular and the product of good storage period with this.
For the baked product of long-time placement, for example be used for making the alkali treatment baked product of baking dessert, the possibility that produces new fragrance is considerable.The consumer that the biscuit that fire-cures can make hobby smoke fragrance enjoys smoking food, and need not eat the goods that are rich in fat and albumen, and these goods are unsuitable from the viewpoint of fat-reducing.
For crisp bread, slight sootiness is also useful to producing fragrance and giving new fragrance, and it can be considered as the long-time sliced bread goods of placing of dryness.
As the purpose of the present invention's application,, be the product of main carbohydrate containing, and contain the protein ingredient that the cooperation of signing an undertaking is used also as baked product by the popcorn of " baking ", therefore also be regarded as baked product in broad terms.Because popcorn is made by the iblet of special pre-treatment, the intrinsic fragrance of nothing almost must outer subsequently perfuming, for example adds sugar, salt and other condiment.According to the present invention, by slight sootiness, also can give the even fragrance that popcorn is popular, find this kind fragrance with alcoholic beverage beer for example, even sack when edible together the spy liked by the adult.According to the present invention, the sootiness popcorn can now be smoked, and maybe can be the industrial products in the secluding air packaging bag of being packaged in that prepare.The popcorn for preparing can be smoked subsequently, can in the presence of smog, be undertaken by production popcorn usual manner for the purpose of smoking but smoke also, promptly in smoking workplace with the quick-fried one-tenth popcorn of corn.
By the designed fresh baked product of the present invention, the fresh soda that particularly prepared is handled the process of smoking of baked products or sliced bread, and the conventional identical processing unit (plant), condition, material smoked that can adopt in principle that known smoked meat and sausage goods etc. are adopted waits and carry out.Can be with reference to relevant meat packing professional technique document herein, also can be with reference to (the Schorm ü ller for example of the outline in the related food chemical textbook, Lehrbuch der Lebensmittelchemie, second edition, 1994) or food compilation (R mpp Lexikon Lebensmittelchemie for example, edited by Prof.Dr.Gerhard Eisenbrand and Prof.Dr Peter Schreiber, GeorgThieme Verlag Stuttgart-New York, 1995, or " Lebensmittellexikon ", Behr ' s Verlag, Hamburg).In addition also with reference to the meaning of relevant technologies term in the above-mentioned technical literature, for example smoke, the meaning commonly used of baked product, alkali treatment baked product etc.
Among the present invention, smoke and adopt conventional smog to carry out for the purpose of smoking, all known smoking process to prepare in principle, and allly all can adopt to smoke with the surperficial receptible method of smoke treated meat and meat products, promptly with so-called cold smoke mist cold smoking system (temperature is the highest about 20 ℃), with warm the smoking of the warm smog of what is called (temperature is the highest 45 ℃), and carry out so-called hot smoking (temperature to up to about 90 ℃) with hot smog.Routinely, known process is various wood chip mixtures with smoking mixture, produces used identical with sootiness.But the present invention also relates to application by fricative so-called friction smog.
For reaching the present invention's purpose, with the of short duration cold smoking system of cold smoke mist 5 to 30 minutes, just can come into force in preferred 10 to 20 minutes obtained good result, particularly need not the influence of considering that (for example alkali treatment baked goods) smokes the high-temperature baking goods in the conventional baking method like this.
Have found that not only the fresh soda of cold smoking system in the usual way handle baked product welcome smoke aspect the fragrance different with conventional alkali treatment baked products, and this to smoke product can the time of enjoying much longer, can be airtight ground do not packed and can be lost fragrance, even baking again after the airtight storage for a long time also has the fragrance of liking and does not have the taste of " stiff bread ".Except the new baked product that peat-reek likes is arranged, the present invention also provides acquisition energy long term storage, also long-distance transport, edibility can not suffer damage, also can not lose the alkali treatment baked product of fragrance, the possibility of especially soft fresh alkali treatment baked product (for example knot shape).Found that also the present invention is applicable to sliced bread too, particularly fresh section rye bread.
The present invention refers now to specific embodiment and more explains detailedly.
Embodiment
Make common Schwabian knot shape by dough in a usual manner, this dough is conventional ingredient mixture (flour, malt flour, lard or other vegetable oil or an animal oil, the baking raw material), with its dipping in baking alkali lye (about 3.5-4% sodium hydroxide solution), and by the commonsense method baking.
After the cooling, this cake is smoked in the workplace at common meat products, smoked the temperature cold smoking with 15 ℃ and handled 5 minutes.This cold smoke mist is produced with vapor mixture by commercially available meat products, and it is by the beech wood chip, or is made up of beech wood chip, fir wood chip and oak bits.
After smoking 5 minutes, carry out the taste test first time, find to have charming sootiness fragrance with this cake.This cake part with conventional diaphragm seal gas-impermeable packing immediately, and is stored the long period.Simultaneously, will handle equally without smoking the cake that step makes thereafter in a usual manner, in contrast.
The time interval with 1 day, 3 days and 7 days opens the package, and various cakes are directly carried out taste test, or baking more simultaneously, and tastes and toast cake again.This cake of routine that gained result and the same terms are stored down compares.
Make us finding uncannily that quality decline situation is inhibited substantially for smoking cake, and this smoke cake easier again the baking, tasting has outstanding fragrance.Lay up period sootiness fragrance has reduction slightly, can only detect trickleer fragrance difference after prolonging storage period.And under the situation of baking again, " the stiff bread taste " of the also not general volume of baking again cake.
Claims (9)
1. baked product, it is characterized in that (i) this baked product itself, during bakery processing, or carry out at least one step thereafter, (ii) use it to produce used material and (iii) will stand smog effect with the dough that these materials make for the purpose of smoking at bakery.
2. according to the baked product of claim 1, it is characterized in that it is an alkali treatment baked product, or the section rye bread, or mix bread, or popcorn.
3. according to the baked product of claim 1 or 2, it is characterized in that dough, moulding and the baking of preparing routine makes it to smoke after processing, also cutting into slices arbitrarily.
4. according to the baked product of claim 2, it is characterized in that it is the soft alkali treatment baked product of knot shape, clavate, pigtail shape or tubular.
5. according to each baked product of claim 1-4, it is characterized in that placing with gas-impermeable packing.
6. according to each baked product of claim 1-5, it is characterized in that it has period of storage and/or the slight sootiness fragrance that is improved.
7. each the production method of alkali treatment baked product of the production method of baked product, particularly claim 1-6 is characterized in that:
A) production method by conventional separately baked product prepares dough, and used at least partial material adopts by sootiness preliminary treatment form, and/or
B) baked product's baking in the presence of the smog of the purpose that is used to smoke at least off and on, and/or
C) baked product that produces in the usual way and be baked into is at its fresh baking state, after the perhaps optional section, smoke post processing.
8. according to the method for claim 7, it is characterized in that smoking of fresh baked product, is to smoke workplace in routine, carries out with cold smoke mist, warm smog or hot smoke cured.
9. according to the method for claim 7 and 8, it is characterized in that the described baked product of smoking is soft alkali treatment baked product or sliced bread, carry out gas-impermeable packing with its fresh baking and the state of smoking.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19544916A DE19544916C2 (en) | 1995-12-01 | 1995-12-01 | Smoked baked goods and process for their manufacture |
| DE19544916.9 | 1995-12-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1207649A true CN1207649A (en) | 1999-02-10 |
Family
ID=7778974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96199711A Pending CN1207649A (en) | 1995-12-01 | 1996-11-21 | Smoked baked products and process for 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 KR KR1019980704026A patent/KR19990071748A/en not_active Application Discontinuation
- 1996-11-21 JP JP9520922A patent/JP2000501291A/en active Pending
- 1996-11-21 PL PL96327077A patent/PL327077A1/en unknown
- 1996-11-21 CN CN96199711A patent/CN1207649A/en active Pending
- 1996-11-21 WO PCT/EP1996/005142 patent/WO1997020471A2/en not_active Application Discontinuation
- 1996-11-21 SK SK728-98A patent/SK72898A3/en unknown
- 1996-11-21 CZ CZ981672A patent/CZ167298A3/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 TR TR1998/00979T patent/TR199800979T2/en unknown
- 1996-11-21 EP EP96939884A patent/EP0869717A2/en not_active Withdrawn
- 1996-11-21 NZ NZ322917A patent/NZ322917A/en unknown
-
1998
- 1998-05-27 NO NO982396A patent/NO982396D0/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE19544916A1 (en) | 1997-06-05 |
| JP2000501291A (en) | 2000-02-08 |
| TR199800979T2 (en) | 1998-10-21 |
| AU712739B2 (en) | 1999-11-18 |
| WO1997020471A3 (en) | 1997-09-04 |
| PL327077A1 (en) | 1998-11-23 |
| NO982396L (en) | 1998-05-27 |
| AU7695996A (en) | 1997-06-27 |
| NO982396D0 (en) | 1998-05-27 |
| WO1997020471A2 (en) | 1997-06-12 |
| CZ167298A3 (en) | 1998-11-11 |
| KR19990071748A (en) | 1999-09-27 |
| SK72898A3 (en) | 1999-02-11 |
| NZ322917A (en) | 1998-12-23 |
| DE19544916C2 (en) | 1997-09-04 |
| EP0869717A2 (en) | 1998-10-14 |
| CA2238751A1 (en) | 1997-06-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |