DE10033733A1 - Production of shaped food products, e.g. fruit, vegetable or meat bars or slices, comprises baking at low temperature under reduced pressure - Google Patents
Production of shaped food products, e.g. fruit, vegetable or meat bars or slices, comprises baking at low temperature under reduced pressureInfo
- Publication number
- DE10033733A1 DE10033733A1 DE10033733A DE10033733A DE10033733A1 DE 10033733 A1 DE10033733 A1 DE 10033733A1 DE 10033733 A DE10033733 A DE 10033733A DE 10033733 A DE10033733 A DE 10033733A DE 10033733 A1 DE10033733 A1 DE 10033733A1
- Authority
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- Germany
- Prior art keywords
- product
- starting product
- baking process
- baked
- pieces
- 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.)
- Withdrawn
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren zur Herstellung eines Lebens- bzw. Genussmittelproduktes nach dem Oberbegriff des Anspruch 1 sowie ein mit diesem Verfahren hergestelltes Lebens- bzw. Genussmittelprodukt (im weiteren auch bezeichnet als Trockenbackware).The invention relates to a method for producing a life or Luxury product according to the preamble of claim 1 and one with this Processed food or luxury product (hereinafter also referred to as Dry bakery products).
Die Haltbarmachung von Lebensmitteln durch Backen und Trocknen ist eine jahrtausendalte Technik und ein wesentliches Element der menschlichen Kultur. Neben dem eigentlichen Ziel der Haltbarmachung von Produkten, die insbesondere später durch erneuten Wasserzusatz wieder in einen angenähert dem frischen Produkt entsprechenden Zustand gebracht werden, wird mit dem Trocknen seit langem auch das Ziel der Herstellung neuartiger Lebens- bzw. Genussmittel verfolgt, die sich vom Ausgangsprodukt stark unterscheiden und als Trockenprodukt genossen werden. Bekannte Beispiele hierfür sind Tabakprodukte oder bestimmte Arten von Obst und Gemüse.The preservation of food by baking and drying is thousands of years old Technology and an essential element of human culture. In addition to the actual goal the preservation of products, especially later by adding water again are brought back into a state approximately corresponding to the fresh product, drying has long been the goal of producing new types of life and Semi-luxury goods pursued, which differ greatly from the starting product and as Dry product can be enjoyed. Known examples of this are tobacco products or certain types of fruits and vegetables.
Ein weiterer, in der menschlichen Kultur fest verwurzelter Prozess der Herstellung eines Lebens- bzw. Genussmittels ist das Backen. Beim Backen entstehen beim Backen unter atmosphärischem Druck ist die Speisemasse hohen Temperaturen ausgesetzt. Beim klassische Backprozess gilt im allgemeinen folgende Reihenfolge: Strukturbildung und Verfestigung, Verkleistern der Stärke, Garen und Trocknen der Speisemasse.Another process of making one, deeply rooted in human culture Baking is food or luxury food. When baking arise when baking under Atmospheric pressure is the food mass exposed to high temperatures. At the The classic baking process generally applies in the following order: structure formation and Solidification, gelatinization of the starch, cooking and drying of the food mass.
Viele Zutaten wie Früchte, Gemüse, Fette oder Schokolade verändern durch die hohe Temperatur ihre Struktur, vermatschen oder verschmelzen mit den anderen Zutaten. Vitamine werden weitgehend zerstört und verlieren ihre Wirkung für den menschlichen Körper. Die Trocknung während eines klassischen Backprozesses erfolgt bei Brot, Brötchen und Backwaren auf ca. 30%-40% Restfeuchte nur bei speziellen Trockenbackwaren wie etwa Knäckebrot können nach überaus langen Backzeiten Restfeuchten um 6% erreicht werden. Hierzu zählen selbstverständlich auch spezielle Kekse die sogar auf etwa 2% Restfeuchte gebacken werden können.Many ingredients such as fruits, vegetables, fats or chocolate change due to the high Temperature their structure, mix or blend with the other ingredients. vitamins are largely destroyed and lose their effect on the human body. The Bread, rolls and bread are dried during a classic baking process Baked goods to approx. 30% -40% residual moisture only with special dry baked goods such as Crispbread can reach residual moisture levels of 6% after extremely long baking times. Of course, this also includes special cookies that even have about 2% residual moisture can be baked.
Ein weiteres in neuerer Zeit praktiziertes Verfahren zur Herstellung neuartiger Lebens- bzw. Genussmittel ist die Extrudation. Hierbei wird Speisemasse mechanisch hoch verdichtet und unter hohem Druck in atmosphärischen Umgebungsdruck expandiert. Die hierbei entstehende spontane Hitze bewirkt eine sofortige Strukturbildung, Garung und Trocknung des Produktes. Dieses Verfahren eignet sich allerdings nur für temperaturunempfindliche Rezepturen. Auch die Endprodukte sind gemäß Ihrer Herstellungstechnologie in ihrer Form und Größe stark eingeschränkt.Another method that has been practiced in recent times for producing novel living and The luxury is extrusion. Here, mass of food is mechanically compressed and expands under high pressure into atmospheric ambient pressure. The resulting one spontaneous heat causes immediate structure formation, cooking and drying of the product. However, this process is only suitable for temperature-insensitive formulations. Also the end products are strong in shape and size according to your manufacturing technology limited.
Ebenfalls zur Anwendung kommt neuerdings ein unter der Nr. 96 110 095.5 zum europäischen Patent angemeldetes Verfahren zur Herstellung von Lebens- oder Futtermittel- Halb- oder Endprodukt. Dieses Verfahren beschreibt die Herstellung eines Instandproduktes aus gegarten und ungegarten Zutaten. Hierbei werden pulverige Zutaten in einem Coatingprozess auf einen stückigen Träger aufgeteigt und anschließend zur Strukturbildung und Trocknung in einen Gefrier- bzw. Vakuumtrocknungsschritt getrocknet. Die dadurch entstehende Kapillarstruktur ermöglicht das angestrebte Instandverhalten derartiger Produkte.Also recently used under No. 96 110 095.5 European patent pending process for the production of food or feed Semi or final product. This process describes the manufacture of a service product from cooked and non-cooked ingredients. Powdery ingredients are combined in one Coating process applied to a lumpy support and then for structure formation and drying in a freeze or vacuum drying step. The result The resulting capillary structure enables the desired maintenance behavior of such products.
Der Erfindung liegt daher die Aufgabe zugrunde, ein zur Herstellung attraktiver Lebens- bzw. Genussmittelprodukte mit langer Haltbarkeit geeignetes Backverfahren anzugeben, welches insbesondere eine Möglichkeit aufzeichnet, temperaturempfindliche, Rohstoffe und Rohstoffformen in einen schonenden Backprozess zu integrieren. The invention is therefore based on the object of producing an attractive life or To indicate luxury products with long shelf life suitable baking process, which especially records a possibility, temperature sensitive, raw materials and Integrate raw material forms into a gentle baking process.
Diese Aufgabe wird durch ein Verfahren mit den Merkmalen des Anspruchs 1 gelöst.This object is achieved by a method with the features of claim 1.
Die Erfindung schließt den grundlegenden Gedanken ein, für ein Ausgangsprodukt durch den Backschritt im Vakuum mit möglichst niedrigen Kerntemperaturen ähnlich physikalische Backabläufe wie beim klassischen Backablauf unter atmosphärischem Druck erzielen zu können, ohne dabei auf Temperaturempfindliche Komponenten verzichten zu müssen und eine deutliche Verbesserung der Haltbarkeit zu erzielen.The invention includes the basic idea for a starting product through the Baking step in vacuum with the lowest possible core temperatures similar to physical ones To achieve baking processes like the classic baking process under atmospheric pressure can without having to do without temperature-sensitive components and to achieve a significant improvement in durability.
Hierzu kann in einem ersten Schritt eine Speisemasse in einem dafür geeigneten Mischer im Batch-, oder Kontiverfahren hergestellt werden. Je nach Bedarf kann dieser Schritt praktisch in unterschiedlichen Temperaturbereichen erfolgen. So ist es z. B. möglich, die Masse während oder nach dem Mischprozess zu garen bzw. zu entkeimen. Ebenso besteht die Möglichkeit die Masse in einem für wärmeempfindliche Rohstoffe unbedenklichen Bereich also etwa mit 4°C bis 10°C herzustellen. Aus technologischen Gründen (z. B. Quell- oder Fermentierzeit) kann diese Masse einer entsprechenden Abstehzeit vor der Weiterverarbeitung unterzogen werden.For this purpose, in a first step, a food mass in a suitable mixer in the Batch or continuous processes can be produced. Depending on your needs, this step can be practical take place in different temperature ranges. So it is z. B. possible the mass during or to cook or sterilize after the mixing process. There is also the possibility the mass in a range that is harmless for heat-sensitive raw materials 4 ° C to 10 ° C. For technological reasons (e.g. swelling or fermentation time) can this mass undergo a corresponding waiting time before further processing become.
Im Anschluss an diesen Schritt erfolgt eine Portionierung der Speisemasse welche dabei mittels geeigneter Portionieranlagen in Formen gefüllt oder Eingestrichen, bzw. auf Bänder oder Gutträger aufgetragen wird. Je nach Konsistenz der Masse kann eine Portionierung auch durch ablängen von Formsträngen erfolgen welche aus der Masse geformt wurden. Eine weitere Möglichkeit ist das gezielte Zerstreuseln bzw. Agglomerieren der Masse während des Mischprozesses etwa zu Cerealien- oder Snackteilchen.Following this step, the food mass is portioned filled into molds or coated with suitable portioning systems or on belts or good carrier is applied. Depending on the consistency of the mass, portioning can also be done by cutting to length mold strands which have been formed from the mass. A Another possibility is the targeted scattering or agglomeration of the mass during the Mixing process to cereal or snack particles.
Der nächste Verfahrensschritt beinhaltet den Backprozess im Unterdruck. Hierzu wird in einem Schritt die portionierte Speisemasse in einem geeigneten Vakuumbackgerät batchweise oder kontinuierlich eingebracht. Je nach Temperatur, Zusammensetzung und Beschaffenheit der Speisemasse erfolgt die gewünschte Strukturbildung meist schon während der Druckabsenkung im Vakuumbackgerät bzw. der Vakuumschleuse bei kontinuierlichen Anlagen. Verschiedentlich wird die gewünschte Strukturbildung allerdings erst durch zusätzliche Einbringung von Wärme- bzw. Strahlungsenergie eines Mikrowellenfeldes erreicht. Während dieses Vorganges wird durch die druckabhängige Siedepunktverschiebung spontan verstärkt Wasserdampf gebildet welcher durch seine Expansion eine Volumenzunahme und damit Strukturbildung der Speisemasse bewirkt.The next process step involves the baking process in negative pressure. For this, in the portioned food mass in a suitable vacuum baking device introduced batchwise or continuously. Depending on temperature, composition and Texture of the food mass, the desired structure formation usually takes place during the pressure reduction in the vacuum baking device or the vacuum lock for continuous Investments. In various cases, however, the desired structure formation is only achieved by additional introduction of heat or radiation energy from a microwave field reached. During this process, the pressure-dependent boiling point shift spontaneously increased water vapor is formed which due to its expansion Volume increase and thus structure formation of the food mass causes.
Das Ende dieser Strukturbildung ist dann erreicht wenn die Verdampfungsrate wegen der unterdruckbedingten Temperaturabsenkung der Speisemasse und/oder der spontanen Abnahme der Restfeuchte wieder abnimmt und die Oberfläche der Speisemasse ausgetrocknet und damit stabilisiert ist.The end of this structure formation is reached when the evaporation rate due to the lowering of the food mass and / or the spontaneous temperature caused by negative pressure Decrease in the residual moisture decreases again and the surface of the food mass dried out and thus stabilized.
Je nach Trockenmasse und Zusammensetzung der Speisemasse folgt nun der eigentliche Vakuumbackprozess. Erst durch die Abnahme der Restfeuchte kann sich die Speisemasse erwärmen. Die Zusammensetzung der Speisemasse gibt die max. Produkttemperatur vor. Zum Beispiel können Speisemassen mit Zusätzen von Schokoladenteilchen nur bis etwa 30°C erwärmt werden Der Vakuumbackprozess dauert dann eben erheblich länger als Speisemassen mit unempfindlichen Zusammensetzungen die 70° oder gar 80°C vertragen können. Der Vakuumbackprozess ist dann beendet wenn die Speisemasse eine Restfeuchte <5% bevorzugt <3% und einen aw-Wert <0,5 erreicht hat. Depending on the dry matter and composition of the food, the actual one follows Vacuum baking process. Only when the residual moisture has decreased can the food mass heat. The composition of the food mass gives the max. Product temperature. To the Example, food masses with additions of chocolate particles only up to about 30 ° C. The vacuum baking process then takes considerably longer than Food compositions with insensitive compositions that tolerate 70 ° or even 80 ° C can. The vacuum baking process is finished when the food mass has a residual moisture <5% preferably <3% and has reached an aw value <0.5.
Nach abgeschlossenem Vakuumbackprozess kann die Speisemasse entweder als fertiges Endprodukt in den Verzehr gebracht oder als Teilprodukt beliebig weiterverarbeitet werden. Die Produkte können nach der Entformung gecoatet, gefüllt oder bestrichen werden. Auch eine Wasserabweisende Oberflächenbehandlung ist möglich. Geometrische Formen können aus Platten gesägt, geschnitten oder gestanzt werden.After the vacuum baking process is complete, the food mass can either be prepared The end product is brought into consumption or can be further processed as a partial product. After removal from the mold, the products can be coated, filled or coated. Also a water-repellent surface treatment is possible. Geometric shapes can sawn, cut or punched from panels.
Beispiele für erfindungsgemäß hergestellte Lebens- bzw. Genussmittelprodukte sind ein aus einer Gemüsezubereitung (z. B. Gemüsezubereitung mit Stücken) hergestellter Gemüseriegel oder Schnittenboden für eine gefüllte Gemüseschnitte, ein aus einem Zucker- oder zuschlagstoffhaltigen Fruchtpüree hergestellter Fruchtriegel oder Fruchtschnitten-Boden bzw. ein entsprechendes Dessertstückchen etwa in Form einer Himbeere mit Schokostückchen oder ein Snack mit Fleischgeschmack (Gulaschriegel), der aus einer Fleischzubereitung, mit Gemüsestückchen, hergestellt ist.Examples of food or luxury products manufactured according to the invention are from a vegetable bar (e.g. vegetable preparation with pieces) or cut bottom for a filled vegetable slice, one from a sugar or fruit puree made from aggregates, fruit bar or fruit slice base or a corresponding dessert piece in the form of a raspberry with chocolate pieces or a meat-flavored snack (goulash bar) made from a meat preparation with Vegetable pieces, is made.
Die Ausführung der Erfindung ist nicht auf diese Beispiele und die oben als bevorzugte Varianten dargestellten Verfahrensschritte und -parameter beschränkt, sondern ebenso in vielfältigen Abwandlungen möglich - abhängig davon, welche Geschmacksnote und Konsistenz bzw. Struktur ein jeweils gewünschtes Produkt haben soll.The practice of the invention is not based on these examples and those preferred above Process steps and parameters shown in the variants are limited, but also in diverse variations possible - depending on which flavor and Consistency or structure should have a desired product.
Claims (15)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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DE10033733A DE10033733A1 (en) | 2000-07-12 | 2000-07-12 | Production of shaped food products, e.g. fruit, vegetable or meat bars or slices, comprises baking at low temperature under reduced pressure |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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DE10033733A DE10033733A1 (en) | 2000-07-12 | 2000-07-12 | Production of shaped food products, e.g. fruit, vegetable or meat bars or slices, comprises baking at low temperature under reduced pressure |
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DE10033733A1 true DE10033733A1 (en) | 2002-01-24 |
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DE10033733A Withdrawn DE10033733A1 (en) | 2000-07-12 | 2000-07-12 | Production of shaped food products, e.g. fruit, vegetable or meat bars or slices, comprises baking at low temperature under reduced pressure |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2459575A (en) * | 2008-05-02 | 2009-11-04 | Cranswick Plc | A meat-based snack food product and method of manufacture |
ITVR20090119A1 (en) * | 2009-08-04 | 2011-02-05 | Negroni S P A | FOOD PRODUCT AND PROCEDURE FOR THE REALIZATION OF THE SAME |
EP2346354A1 (en) * | 2008-10-17 | 2011-07-27 | Frito-Lay North America, Inc. | Fruit and vegetable snacks |
WO2016142957A1 (en) * | 2015-03-10 | 2016-09-15 | Villa Food S.R.L. | Method for processing a food product and corresponding processing apparatus |
-
2000
- 2000-07-12 DE DE10033733A patent/DE10033733A1/en not_active Withdrawn
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2459575A (en) * | 2008-05-02 | 2009-11-04 | Cranswick Plc | A meat-based snack food product and method of manufacture |
GB2459575B (en) * | 2008-05-02 | 2011-02-09 | Cranswick Plc | A novel snack-food product |
EP2346354A1 (en) * | 2008-10-17 | 2011-07-27 | Frito-Lay North America, Inc. | Fruit and vegetable snacks |
EP2346354A4 (en) * | 2008-10-17 | 2012-05-09 | Frito Lay North America Inc | Fruit and vegetable snacks |
ITVR20090119A1 (en) * | 2009-08-04 | 2011-02-05 | Negroni S P A | FOOD PRODUCT AND PROCEDURE FOR THE REALIZATION OF THE SAME |
WO2016142957A1 (en) * | 2015-03-10 | 2016-09-15 | Villa Food S.R.L. | Method for processing a food product and corresponding processing apparatus |
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