DE102020201121A1 - Process for the production of a frozen lango and frozen lango - Google Patents

Abstract

A process for the production of a frozen Längos comprises the following process steps: a) making a yeast dough, b) allowing the dough to rest, c) shaping it into the desired shape, in particular pulling it into a flat cake, d) partially prebaking it in hot oil, e) freezing it, especially shock freezing, f) bake in an oven to finish. A deep-freeze Längos is made with the above process.

Description

The present invention deals in general with the production of a Lángos, specifically relates to a method for producing a deep-frozen Lángos.

Lángos is a traditional Hungarian dish made from yeast dough. This is usually fried in hot oil after a certain rest period. After baking, the Lángos is usually placed on kitchen paper or in a draining rack so that the oil on the outside is soaked up or dripped off. The Lángos is then topped or coated with fresh ingredients and served fresh. In the traditional way it is rubbed with garlic oil and covered with sour cream and cheese. In addition to a large number of savory variants, there are also numerous sweet variants of how you can eat a lángos.

Yeast dough is generally an extremely delicate dough. The result of the baked goods is influenced by many factors. In practice, lángos have so far only been freshly prepared to order due to their short shelf life. The local conditions such as humidity, temperature and draft are extremely different and usually cannot be influenced. The dough temperature, resting time and temperature of the oil also vary greatly during preparation. In practice, the recipe of the dough is not adapted to the conditions mentioned, so that the result and the quality of the lángo are quite different. Lángos are often too dry, too greasy and / or tasteless.

Another problem arises in practice, i.e. in the classic preparation of a lángo, from the fact that the fresh yeast dough lingers in oil for a long time, i.e. until it is finished, which inevitably soaks the inside of the lángo with oil. Depending on the type and amount of oil used, this not only has disadvantages in terms of taste. Large amounts of cooking oil put a strain on the stomach and intestines. The great popularity of Lángos is often diminished by the well-known high number of calories and the high fat content in the dough. If you shorten the time that a lángos is fried in the oil, the lángos is almost raw and / or limp in its texture.

The necessary technical measures must relate in particular to the handling during the production of a lángo.

The present invention is therefore based on the object of offering a possibility of quickly, easily and reliably producing digestible lángos with increased durability and consistently high quality.

1. a) Herstellung eines Hefeteigs,
2. b) Teig ruhen lassen,
3. c) in gewünschte Form bringen, insbesondere in einen flachen Fladen ziehen,
4. d) in heißem Öl teilweise vorbacken,
5. e) einfrieren, insbesondere schockfrosten,
6. f) in einem Ofen fertig ausbacken.

The above object is achieved according to the invention by the features of claim 1. Then it is a deep-frozen Längos, the manufacturing process of which includes the following process steps:

1. a) making a yeast dough,
2. b) let the dough rest,
3. c) bring it into the desired shape, especially pull it into a flat cake,
4. d) partially prebake in hot oil,
5. e) freezing, especially shock freezing,
6. f) finish baking in an oven.

Furthermore, claim 11 claims a deep-frozen long loaf in the sense of a deep-frozen and baked-on intermediate product, which is produced with method steps a) to e) of claim 1 and according to one of claims 2 to 8. A deep-fried long-length loaf is claimed with claim 12, which is produced by the method according to one of claims 1 to 9.

In the manner according to the invention, it was first recognized that the quality of a lango is not only influenced by the quality of the raw materials used, but is also decisively determined by the processing method used. A good result depends on many factors. In addition to the processing temperature, the quality of a lango depends in particular on the air humidity, the dough structure and moisture, the resting time, the temperature of the oil in which a lango is baked and the duration of the baking. Only the right combination of optimal humidity, dough moisture, dough temperature, resting time of the dough, oil temperature and baking time lead to a high quality lángos. A lángos tastes best when the factors mentioned are optimally adjusted during production.

It is not necessary that the lángos are completely baked in oil and freshly prepared before serving. On the contrary, the invention takes a completely different approach, ideally the dough is only partially pre-baked in oil and then frozen, preferably shock-frozen, for gentle preservation to form a frozen dough dish. The pre-baked Lángos keeps its shape. With shock freezing, the temperature of the pre-baked dough is reduced to the required storage temperature within a very short time. The almost finished frozen Längos can be baked in an oven for consumption, ie fully baked and, if necessary, still freshly topped become. It then resembles a completely freshly prepared, high-quality lángos. By producing a frozen longitudinal loaf, optimal conditions can always be maintained and a standardized lango can be produced with consistently high quality.

By shortening the pre-baking, the dough absorbs less oil. During the freezing or its cooling phase, oil can advantageously escape from the dough. When baking or final baking in an oven, oil again escapes from the inside of the dough, which further reduces the fat content of the finished lángo. With the production process according to the invention, the fat content of the frozen lango can be reduced by an average of 35%. In addition, significantly less acrylamide is produced due to the reduced heat when baking. With longer rest periods and optimized temperatures, gluten can be better absorbed by the body through the fermentation process of the yeast. The Lángos is generally more digestible.

In an ideal way, the manufacturing process according to the invention allows anyone without any special knowledge to reliably prepare a high quality and at the same time fresh Lángos, whether in the private sector at home, in restaurants, snack stands, food trucks, etc. In particular, catering establishments can use the frozen product according to the invention Offer on demand without having to provide the fresh and perishable ingredients of the dough. The shelf life of the Lángos is ideally optimized. In the production of the deep-frozen Längos according to the invention, handling is particularly important in order to be able to guarantee the final baking of the highest quality on the part of the end processor, customer, catering business.

Consequently, the claimed teaching provides a way of quickly, easily and reliably producing digestible lángos with increased durability and consistently high quality.

Advantageously, the deep-frozen long loaf, but at least the dough, is produced while avoiding drafts. For example, preparing a lángo outdoors or opening a window during the resting phase so that the dough is exposed to drafts can have a noticeable effect on the quality of the lángo.

Furthermore, a temperature of the dough up to pre-baking of about 25 ° C promotes an optimal result.

The resting time of the dough is advantageously about 50 minutes. This can not only have a positive influence on the consistency and quality of the lángos, but also make the lángos more digestible as a whole.

It is particularly advantageous if the dough is prebaked in cooking oil, especially vegetable oil, at a temperature of around 165-175 ° C. It is conceivable that the dough is almost 80% baked through. The length of time the dough stays in the oil bath and an optimal time / heat ratio are particularly important. In order to ensure that the dough does not stay too long in the oil, but is still sufficiently pre-baked, it is particularly advantageous if it is pre-baked for a total of approx. 4 minutes. For even pre-baking it is conceivable that one side of the dough is pre-baked for 2.5 minutes and, after turning the dough, the other side is pre-baked for 1.5 minutes.

After prebaking, it is conceivable that the prebaked dough, but at least its outer skin, is freed from excess oil. This is conceivable, for example, by dabbing or placing it on an absorbent surface. As an alternative or in addition, the pre-baked dough for draining can preferably be arranged vertically, for example on a draining grid.

Before freezing, the pre-baked dough can go through an additional or alternative short cooling phase. During this cooling phase, oil can escape from the dough.

Freezing, in particular shock freezing, is advantageously carried out at at least -30 ° C. This again favors the preservation of the shape of the Lángo and its gentle conservation.

In order to ensure an optimal shelf life, it is particularly advantageous if the frozen Längos is packaged after shock freezing for storage and, if necessary, for transport, preferably in cardboard packaging and / or an airtight film. This means that the frozen Längos can be offered wholesalers for restaurants and bars as well as retail for end consumers.

Advantageously, the frozen Längos is baked in a preferably preheated oven at 150 ° C. to 170 ° C., ideally at 150 ° C., for a few minutes, preferably in about 7-8 minutes. The oven can preferably be a convection oven. In a catering convection oven (convection oven) the time can be reduced to 2-3 minutes.

In a preferred manner, the frozen Längos is provided with a hearty topping, in particular with garlic, sour cream, cheese or the like, and / or a sweet topping, after it has been baked. Alternatively or additionally, it is conceivable that this takes place at least partially before baking and / or already before shock freezing.

So that the frozen Längos according to the invention is just as tasty as a traditionally produced, i.e. completely fried in oil, the composition is advantageously adapted in such a way that the advantages of the shorter oil bath can be used and at the same time there is no loss of taste.

There are now various possibilities for designing and developing the teaching of the present invention in an advantageous manner. For this purpose, reference is made, on the one hand, to the claims subordinate to claim 1 and, on the other hand, to the following explanation of a preferred exemplary embodiment of the invention. In connection with the explanation of the preferred exemplary embodiment of the invention, generally preferred configurations and developments of the teaching are also explained.

In a preferred embodiment, a frozen Längos is produced using the following process steps: First, a yeast dough is produced and left to rest, which can also be a finished product. The yeast dough is preferably freshly prepared and left to rest for about 50 minutes. Then flat, flat cakes with a weight of approx. 180-200 g and a diameter of approx. 22-25 cm are drawn from the dough by hand or by machine. The dough flatbreads are placed in vegetable oil at a temperature of approx. 170 ° C and partially, i.e. almost 80%, pre-baked. The baking time of one side of the flatbread is approx. 2.5 minutes, that of the second side approx. 1.5 minutes. After the lángos has been lifted out of the oil, it is placed vertically in a draining rack with compartments to drain. The remaining oil in the pre-baked and drained flatbread is an advantage for later processing. After a short cooling phase, the Lángos is shock-frozen, then packaged and stored in the deep-freeze.

The frozen flatbread is intended, among other things, for wholesaling for catering establishments and for retailing for end consumers. Catering establishments or end consumers bake the frozen Längos for about 7-8 minutes, preferably in a convection oven preheated to 150 ° C. The finished flatbread is then classically hearty, for example with garlic, sour cream, salt and cheese, or with a sweet topping or spread and consumed fresh.

To avoid repetition, reference is made to the general part of the description with regard to features that cannot be inferred from the preferred exemplary embodiment.

Finally, it should be noted that the exemplary embodiment described above only serves to explain the claimed teaching by way of example, but does not restrict it to the exemplary embodiment.

Claims (12)

Process for the production of a frozen Längos, with the following process steps: a) making a yeast dough, b) let the dough rest, c) bring it into the desired shape, especially pull it into a flat cake, d) partially prebake in hot oil, e) freezing, especially shock freezing, f) finish baking in an oven. Procedure according to Claim 1 , characterized in that the frozen langos, but at least the dough, is made while avoiding drafts. Procedure according to Claim 1 or 2 , characterized in that the temperature of the dough is around 25 ° C until pre-baking. Method according to one of the Claims 1 until 3 , characterized in that the dough rest time is approximately 50 minutes. Method according to one of the Claims 1 until 4th , characterized in that the dough in about 165-175 ° C hot oil and / or approximately 80% and / or a total of about 4 minutes, preferably 2.5 minutes the first and 1.5 minutes the second side of the dough , is prebaked. Method according to one of the Claims 1 until 5 , characterized in that the pre-baked dough is frozen at at least -30 ° C, in particular shock-frozen. Method according to one of the Claims 1 until 6th , characterized in that the prebaked dough, but at least its outer skin, is freed from excess oil after prebaking. Method according to one of the Claims 1 until 7th , characterized in that the frozen Längos is packaged after freezing for storage and, if necessary, for transport, preferably in cardboard packaging and / or an airtight film. Method according to one of the Claims 1 until 8th , characterized in that the frozen Längos in a preferably preheated oven, especially in a convection oven at 150 ° C to 170 ° C in about 7-8 minutes. Method according to one of the Claims 1 until 9 , characterized in that the pre-baked dough is provided with a hearty topping, in particular with sour cream, cheese or the like, and / or a sweet topping, before freezing and / or immediately before and / or after baking. Frozen Längos in the sense of a frozen and baked-on intermediate product, which is processed with process steps a) to e) of the Claim 1 as well as after one of the Claims 2 until 8th is made. Fried deep-frozen Längos, which is produced using the method according to one of the Claims 1 until 9 is made.