DE102014014666A1 - Spice mixture and baking mixture containing it for a curry bread - Google Patents

Abstract

Spice mixture containing maize crispis, corn semolina, pumpkin, millet, linseed, maize flour, mustard seeds, coriander and turmeric and baking mixture containing the spice mixture wheat flour, bread stabilizer, a ready-to-use fine-particle mixture of extruded corn, corn flour, wheat flour, soy and sunflower seeds, salt, baking aids, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), acidity regulators such as acetic acid (E260) and sodium acetate (E262), yeast, seasoning oil with spices and monosodium glutamate (E621) and water, and a method of making baked goods, especially curry breads.

Description

Field of the invention

The present invention relates to a new spice mixture for a baking mix for baked goods, in particular for curry bread.

The present invention also relates to a new baking mix for bakery products, in particular for curry bread.

Moreover, the present invention relates to a process for the production of bakery products, in particular curry breads, using the spice mixture and the baking mixture.

State of the art

Baking mixes and recipes for the production of curry bread are known, for example, from the website »chefkoch.de/rezepte«. So will in http://www.chefkoch.de/rezepte/1532261258905834/Curry-Brot.html a baking mix for a chili bread, which consists of 500 g ready-made white bread mix, 300 ml lukewarm water, a tablespoon of curry, a handful of roasted pumpkin seeds, some chopped cilantro, a pinch of garlic powder, a level teaspoon of salt and a pinch of chilli or cayenne pepper. All ingredients are mixed with a dough hook. Then cover the dough and let it rest for 30 minutes. With floured hands, a loaf of bread is formed out of it and placed on a tray lined with baking paper. The loaf is allowed to rise in a warm place until the volume has increased significantly after about 20 to 40 minutes. The surface of the loaf of bread is brushed with water and pushed into a preheated to 230 ° C oven. A small refractory bowl of water is also placed in the oven. After about 10 minutes, the temperature is reduced to 200 ° C. The entire baking time is about 30 to 40 minutes.

Furthermore, in http://www.chefkoch.de/rezepte/370621122727746/Curry-Brot-mit-Zwiebeln.html

A baking mix for a curry bread with onions, containing 500g of wheat flour, a bag of dried yeast, 250g finely diced onions, two teaspoons of salt, one teaspoon of sugar, half a teaspoon of curry, some paprika powder, lukewarm milk and 50g of melted and chilled butter , From these ingredients, a yeast dough is created, but only added so much of the milk until a smooth, not too sticky dough is formed. This dough is allowed to rise in a warm place until it has visibly enlarged. Then the dough is kneaded vigorously with a little flour again and a loaf of it is formed, which is baked at 175 ° C.

Curry bread is a very popular food in Japan, Korea and China. It is, however, produced in a different way. So a certain amount of Japanese curry is taken in a dough. The dough is covered with breadcrumbs and then fried. Numerous recipes are described in Japanese, Korean and Chinese patents. Exemplary JP 2001231517 A . JP 2001299291 A . JP 2002345444 A . KR 20050023830 A . JP 2006254788 A and CN 102461638 A called.

The taste, texture and appearance of the previously known Currybrote must, however, be further improved.

Object of the present invention

Accordingly, it was the object of the present invention to find a spice mixture and a baking mix for a curry bread and a method for producing curry bread, which provides a curry bread in a simple manner and very reproducible, the taste, texture and appearance of the previously described currybreads.

Solution of the problem of the invention

Accordingly, the novel spice mixture has been found which contains corn syrup, corn semolina, pumpkin, millet, linseed, maize flour, mustard seed, coriander and turmeric and which is referred to below as "spice mixture according to the invention".

In addition, the novel baking mixture containing the inventive spice mixture, wheat flour, bread stabilizer, a ready-to-use fine-particle mixture of extruded corn, maize flour, wheat flour, soy and sunflower seeds, salt, baking aids, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), acid regulators was found such as acetic acid (E260) and sodium acetate (E262), yeast and water, and seasoning oil with spices and monosodium glutamate (E621).

In the following, the new baking mixture is referred to as "baking mix according to the invention".

• (A) Herstellen der erfindungsgemäßen Gewürzmischung,
• (B) Herstellen der erfindungsgemäßen Backmischung durch Zugabe der erfindungsgemäßen Gewürzmischung zu einer Mischung, enthaltend Weizenmehl, Brotstabilisator, eine gebrauchsfertige feinteilige Mischung aus extrudiertem Mais, Maismehl, Weizenmehl, Soja und Sonnenblumenkernen, Salz, Backhilfsmittel, eine gebrauchsfertige wässrige Mischung aus Wasser, Emulgator Monoglycerid (E471), Säureregulatoren wie Essigsäure (E260) und Natriumacetat (E262), Hefe und Wasser,
• (C) Gehenlassen des resultierenden Teigs,
• (D) Formen des Teigs
• (E) Aufstreichen des Würzöls auf die resultierenden Formteile und
• (E) Backen der resultierenden Formteile.

In addition, the new process for the production of bakery products, in particular curry bread, has been found, which is the process steps

• (A) preparing the spice mixture according to the invention,
• (B) producing the baking mixture according to the invention by adding the spice mixture according to the invention to a mixture containing wheat flour, bread stabilizer, a ready-to-use fine-particle mixture of extruded corn, maize flour, wheat flour, soy and sunflower seeds, salt, baking aid, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), acidity regulators such as acetic acid (E260) and sodium acetate (E262), yeast and water,
• (C) letting go of the resulting dough
• (D) forms of dough
• (E) spreading the wort oil on the resulting moldings and
• (E) baking the resulting moldings.

In the following, the new process for the production of bakery products, in particular curry bread, referred to as "inventive method".

Advantages of the solution according to the invention

In view of the prior art, it was surprising and unforeseeable for a person skilled in the art that the object underlying the present invention could be achieved with the aid of the inventive spice mixture, the baking mixture according to the invention and the method according to the invention.

In particular, it was surprising that baked goods, in particular curry breads, could be produced in a simple and reliably reproducible manner with the aid of the inventive spice mixture and the baking mixture according to the invention and with the aid of the method according to the invention.

The resulting baked goods, especially the resulting curry loaves, had an aesthetically pleasing, loose texture, a beautiful golden yellow color, a particularly spicy crust and an outstanding taste.

Detailed description of the invention

The spice mixture according to the invention contains maize crispis, corn semolina, pumpkin, millet, linseed, maize flour, mustard seed, coriander and turmeric.

In addition, the spice mixture according to the invention, other spices such as rosemary, allspice, caraway, oregano, lovage, basil, marjoram, garlic, anise, nutmeg, cloves, cinnamon, paprika, tarragon, thyme, sage, onion powder, and / or cumin in minor amounts contain.

In the context of the present invention, the property "subordinate" means that only so much more spices are added that the basic taste of baked goods, especially curry breads, produced using the baking mixture according to the invention is not adulterated, but varied in terms of taste.

The spice mixture according to the invention preferably consists of corn syrup, corn semolina, pumpkin, millet, linseed, maize flour, mustard seed, coriander and turmeric.

• – 10 bis 14 Gew.-% Maiscrispis,
• – 21 bis 27 Gew.-% Maisgrieß,
• – 21 bis 27 Gew.-% Kürbis,
• – 8 bis 12 Gew.-% Hirse,
• – 8 bis 12 Gew.-% Leinsaat,
• – 8 bis 12 Gew.-% Maismehl,
• – 8 bis 12 Gew.-% Senfsaat,
• – 0,05 bis 0,3 Gew.-% Koriander und
• – 0,3 bis 0,7 Gew.-% Kurkuma

The spice mixture according to the invention preferably contains, in each case based on its total amount,

• 10 to 14% by weight of corn syrup,
• - 21 to 27% by weight of corn semolina,
• 21 to 27% by weight of pumpkin,
• - 8 to 12% by weight of millet,
• - 8 to 12% by weight of flaxseed,
• 8 to 12% by weight cornmeal,
• - 8 to 12% by weight of mustard seed,
• - 0.05 to 0.3 wt .-% coriander and
• - 0.3 to 0.7 wt .-% turmeric

The spice mixture according to the invention particularly preferably consists of these ingredients in the stated amounts.

The baking mixture according to the invention comprises the inventive spice mixture, wheat flour, bread stabilizer, a ready-to-use, finely divided mixture of extruded corn, maize flour, wheat flour, soy and sunflower seeds, salt, baking aid, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), acidity regulators such as acetic acid ( E260) and sodium acetate (E262), yeast, seasoning oil with spices and monosodium glutamate (E621) and water. Preferably, the baking mixture according to the invention consists of the ingredients mentioned.

Preferably used as a ready-to-use finely divided mixture of extruded corn, maize flour, wheat flour, soybean and sunflower seeds Artipan ^® maize Dossche Mills, Netherlands and Belgium.

Preferably, as a ready-mix of water, emulsifier monoglyceride (E471), acidity regulator such as acetic acid (E260) and sodium acetate (E262), yeast, Würzöl with spices and monosodium glutamate (E621) ^® Delipan Unilever used. Preferably, calcium sulfate is used as a bread stabilizer to obtain the crimp and as an anti-clumping agent.

Baking or baking aids are liquid, creamy, powdery or pasty Substances that are added to the dough of bread or baked goods. Typical constituents of a baking agent for wheat pastries are swelling flours, swelling starches, hydrocolloids, emulsifiers, gluten, malt flour, sugar, phosphates, enzymes, ascorbic acid, acidifier, milk powder or whey powder.

Seasoning oils are vegetable oils that have been automated by adding spices and herbs. Through maceration, volatile aromas also pass into the oil, are bound and thus preserved.

• – 5 bis 10 Gew.-% der Gewürzmischung gemäß einem der Ansprüche 1 bis 3
• – 33 bis 37 Gew.-% Weizenmehl,
• – 0,5 bis 1,5 Gew.-% Brotstabilisator,
• – 15 bis 20 Gew.-% einer gebrauchsfertigen feinteiligen Mischung aus extrudiertem Mais, Maismehl, Weizenmehl, Soja und Sonnenblumenkernen,
• – 0,5 bis 2,5 Gew.-% Salz,
• – 0,5 bis 1,5 Gew.-% Backhilfsmittel,
• – 0,5 bis 1,5 Gew.-% einer gebrauchsfertigen wässrigen Mischung aus Wasser, Emulgator Monoglycerid (E471) sowie Essigsäure (E260) und Natriumacetat (E262) als Säureregulatoren,
• – 1 bis 2,5 Gew.-% Hefe und
• – 0,1 bis 3 Gew.-% Würzöl mit Gewürzen und Mononatriumglutamat (E621) und
• – 33 bis 37 Gew.-% Wasser.

The baking mixture according to the invention particularly preferably contains, in each case based on its total amount,

• - 5 to 10 wt .-% of the spice mixture according to one of claims 1 to 3
• From 33 to 37% by weight of wheat flour,
• 0.5 to 1.5% by weight of bread stabilizer,
• From 15 to 20% by weight of a ready-to-use fine-particle mixture of extruded corn, maize flour, wheat flour, soya and sunflower seeds,
• 0.5 to 2.5% by weight of salt,
• 0.5 to 1.5% by weight baking aid,
• 0.5 to 1.5% by weight of a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471) and acetic acid (E260) and sodium acetate (E262) as acidity regulators,
• 1 to 2.5% by weight of yeast and
• - 0.1 to 3 wt .-% seasoning oil with spices and monosodium glutamate (E621) and
• - 33 to 37 wt .-% water.

In particular, the baking mixture according to the invention consists of the ingredients mentioned in the stated amounts.

The spice mixture of the invention and the baking mixture according to the invention is preferably used for the production of baked goods, preferably in the form of loaves, rolls, baguettes, croissants, cookies, pigtails, curls, pretzels and croissants and especially in the form of curry bread.

• (A) Herstellen der vorstehend beschriebenen erfindungsgemäßen Gewürzmischung,
• (B) Herstellen der erfindungsgemäßen Backmischung durch Zugabe der erfindungsgemäßen Gewürzmischung zu einer Mischung, enthaltend Weizenmehl, Brotstabilisator, eine gebrauchsfertige feinteilige Mischung aus extrudiertem Mais, Maismehl, Weizenmehl, Soja und Sonnenblumenkerne, Salz, Backhilfsmittel, eine gebrauchsfertige wässrige Mischung aus Wasser, Emulgator Monoglycerid (E471), Säureregulatoren wie Essigsäure (E260) und Natriumacetat (E262), Hefe, Würzöl mit Gewürzen und Mononatriumglutamat (E621) und Wasser,
• (C) Gehenlassen des resultierenden Teigs,
• (D) Formen des Teigs,
• (E) Aufstreichen des Würzöls auf die resultierenden Formteile und
• (F) Backen der resultierenden Formteile.

Preferably, the baked goods are produced by the method according to the invention. The method according to the invention comprises the method steps

• (A) preparing the spice mixture according to the invention as described above,
• (B) producing the baking mixture according to the invention by adding the spice mixture according to the invention to a mixture containing wheat flour, bread stabilizer, a ready-to-use finely divided mixture of extruded corn, maize flour, wheat flour, soy and sunflower seeds, salt, baking aid, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), acidity regulators such as acetic acid (E260) and sodium acetate (E262), yeast, seasoning oil with spices and monosodium glutamate (E621) and water,
• (C) letting go of the resulting dough
• (D) forms of dough,
• (E) spreading the wort oil on the resulting moldings and
• (F) baking the resulting moldings.

In the method according to the invention, the mixing units and mixing methods customary and known in the bakery trade are used. In general, the rest time for the dough (process step C) is 10 to 60 minutes. In general, the baking temperatures are 180 to 250 ° C, preferably 200 ° C.

In the following the invention will be explained in more detail with reference to the example. The stated proportions are to be taken as a guide and are not intended to limit the scope of protection.

example

The production of a curry bread

A spice mixture of 5 kg of corn crispis, 10 kg of corn semolina, 10 kg of pumpkin, 4 kg of millet, 4 kg of linseed, 4 kg of cornmeal, 4 kg of mustard seeds, 0.075 kg of coriander and 0.2 kg of turmeric was prepared by mixing the ingredients.

For the preparation of the baking mix according to the invention was added 2.1 kg of the spice mixture according to the invention to a mixture of 10 kg of wheat flour, 0.2 kg of bread stabilizer 5 kg Artipan ^® corn, 0.333 kg of salt, 0.2 kg baking agent, 0.2 kg Delipan ^®, 0.5 kg of yeast and 10 L of water were added, after which the resulting mixture was homogenized and stirred into a dough.

The dough was allowed to rise for 30 minutes. During this time, the dough increased significantly in volume.

After the rest, baguette-shaped loaves were formed and spread with seasoning oil with spices and monosodium glutamate (E621).

The resulting dough pieces were baked for 45 minutes at 200 ° C. The finished breads were then allowed to cool.

This resulted in a tasteful curry bread with golden yellow color, airy and loose texture and a particularly spicy, crunchy crumb.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• JP 2001231517A [0007]
• JP 2001299291 A [0007]
• JP 2002345444 A [0007]
• KR 20050023830 A [0007]
• JP 2006254788 A [0007]
• CN 102461638 A [0007]

Cited non-patent literature

• http://www.chefkoch.de/rezepte/1532261258905834/Curry-Brot.html [0004]
• http://www.chefkoch.de/rezepte/370621122727746/Curry-Bru-mit-Zwiebeln.html [0005]

Claims (9)

Spice mixture containing maize crispis, corn semolina, pumpkin, millet, linseed, maize flour, mustard seeds, coriander and turmeric. Spice mixture according to claim 1, characterized in that it consists of corn syrup, corn semolina, pumpkin, millet, linseed, maize flour, mustard seeds, coriander and turmeric. Spice mixture according to claim 1 or 2, characterized in that they are in each case based on the total amount, - 10 to 14 wt .-% Maiscrispis, - 21 to 27 wt .-% maize semolina, - 21 to 27 wt .-% pumpkin, - 8 up to 12% by weight of millet, 8 to 12% by weight of linseed, 8 to 12% by weight of cornmeal; - 8 to 12 wt .-% mustard seed, - 0.05 to 0.3 wt .-% coriander and - 0.3 to 0.7 wt .-% turmeric contains. Baking mix containing the spice mixture according to one of claims 1 to 3, wheat flour, bread stabilizer, a ready-to-use fine-particle mixture of extruded corn, maize flour, wheat flour, soy and sunflower seeds, salt, baking aid, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), Acidity regulators such as acetic acid (E260) and sodium acetate (E262), yeast, seasoning oil with spices and monosodium glutamate (E621) and water. Baking mix according to claim 4, characterized in that it consists of the spice mixture according to one of claims 1 to 4, wheat flour, bread stabilizer, a ready-to-use finely divided mixture of extruded corn, corn flour, wheat flour, soy and sunflower seeds, salt, baking aid, a ready-mixed aqueous mixture Water, emulsifier monoglyceride (E471), acidity regulators such as acetic acid (E260) and sodium acetate (E262), yeast, seasoning oil with spices and monosodium glutamate (E621) and water. Baking mixture according to claim 4 or 5, characterized in that, in each case based on the total amount, - 5 to 10 wt .-% of the spice mixture according to one of claims 1 to 3 - 33 to 37 wt .-% wheat flour, - 0.5 to 1.5% by weight of bread stabilizer, 15 to 20% by weight of a ready-to-use fine-particle mixture of extruded corn, maize flour, wheat flour, soya and sunflower seeds, 0.5 to 2.5% by weight of salt, 0 From 5 to 1.5% by weight baking aid, from 0.5 to 1.5% by weight of a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471) and acetic acid (E260) and sodium acetate (E262) as acidity regulators, 1 to 2.5 wt .-% yeast and - 0.1 to 3 wt .-% seasoning oil with spices and monosodium glutamate (E621) and - 33 to 37 wt .-% water. Process for the production of bakery products, comprising the process steps (A) producing the spice mixture according to the invention according to one of claims 1 to 3, (B) preparing the baking mixture according to any one of claims 4 to 6 by adding the spice mixture according to one of claims 1 to 3 to a mixture containing wheat flour, bread stabilizer, a ready-to-use finely divided mixture of extruded corn, corn flour, wheat flour, soy and sunflower seeds, salt Baking improvers, a ready-to-use aqueous mixture of water, emulsifier monoglyceride (E471), acidity regulators such as acetic acid (E260) and sodium acetate (E262), yeast, seasoning oil with spices and monosodium glutamate (E621) and water, (C) letting go of the resulting dough (D) forms of dough (E) spreading the wort oil on the resulting moldings and (F) baking the resulting moldings. A method according to claim 7, characterized in that the shaped parts are loaves, rolls, baguettes, croissants, cookies, pigtails, curls, pretzels and croissants. A method according to claim 7 or 8, characterized in that the baked goods are curry breads.