DE1642561A1 - Process for the production of a bakable jelly as a pouring for fruit cakes and tarts, for fruit and jelly-filled baked goods and long-life baked goods, etc. - Google Patents

Description

PATENT APPLICATION Class 2c

Applicant: Bruno Pietschmann, businessman

2 Hamburg 19, Fruchtallee 34 b

Process for the production of a bakable jelly as a casting for fruit cakes and tarts, for fruit and jelly-filled baked goods and "long-life baked goods, etc."

Fruit cakes or pies are known to consist of one more or less strong, baked-off cake bases and a topping of sugared cake or blanched compote fruits with a crystal clear, sweetened and stiff jelly are covered.

The production of such fruit cakes or fruit pies has so far been carried out in the way that first the cake base is made and baked became.

After cooling, this cake base was freed from the juice with the Compote fruits topped. To make the jelly, the The juice of the compote fruits - possibly a little diluted - boiled with the addition of sugar and various thickeners, e.g. agar-agar, Tapioca starch, gelatin, pectin, etc. added. With this The topping of fruits becomes a liquid, hot or warm mass Pour over the cake until the fruit is perfect and even are covered with the boil. This thickens after cooling to a stiff, crystal clear and transparent jelly.

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The production of such a fruit cake or tart requires At least two, chronologically separate operations, namely the production of the cake base ^ as well as the production of the topping and the application of the jelly.

Jelly fillings have always been used in certain long-life baked goods, e.g. used with so-called "dominoes". These have the shape small cubes and consist of two layers of brown gingerbread dough with a layer of fruit jelly between them is made with the addition of finely divided fruit components and flavors. The finished product is mainly covered with chocolate (couverture).

In the production of this and similar long-life baked goods with jelly filling So far one has proceeded in such a way that large gingerbread und.Geleeplatten produced in previous, separate operations are placed on top of each other and pressed, which then by longitudinal and Cross-sections are split into the cubes.

Here, too, the dough and jelly layers had to be made take place in separate work steps.

Fruit tarts and cakes are preferred in the warm season manufactured. Then the fresh fruits that arise during this time of the year are usually used as a topping (e.g. strawberries). Topping and jelly pouring are particularly prone to spoilage. The spoilage is caused, among other things, by the high water content of the jelly and the fruits, and strengthened by the sugar content, Mold growth occurs predominantly on the fruits and on the Separating layer between the cake base and jelly or fruit.

So far it was common in the pastry shops and bakeries that for to produce these tarts or cakes used in stock, in order to make the fruit tarts or -making cake. The use of a chemical preservative for pouring jelly is not permitted under food law and is also not customary in the trade. So far, the only means of preventing spoilage has been storage JLn. Refrigerators.

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The production of the cake bases in advance, however, favors In the interim storage, a reinfection of the surface of the baked goods, which was largely low in germs due to the baking process, e.g. with Schinraiel pathogens. Also be Fresh fruits are also used as toppings, which do not require a heating process have experienced so * that a decrease in the Germ content on the surface of the fruit also not has occurred.

Long-life baked goods - such as the mentioned "dominoes" with Jelly fillings, which are mainly bought and consumed during the Christmas season - require one with this short season early manufacture. Longer storage times are therefore for not to bypass the individual layers. Thereby are already good preconditions for spoilage more or less quickly of the finished product created. .

It was therefore natural to think of extending the shelf life of all these products by reducing germs through the action of heat, because other measures to delay spoilage are not possible for technical and food law reasons. An important precondition for the extension of the shelf life is also the reduction of the possibilities for a reinfection after the production of the partly used baked goods. Heretofore, methods for preparing such fruit pies, or -torten in a single operation, namely by applying the fruits and Geleegußes before. not yet known about chopping off the dough. Such a process must inevitably lead to a reduction in the germ content at the interface between the dough mass and the jelly or fruit topping at the increased temperatures of the baking process, with the surface of the fruit and the jelly pouring also having to be germ-free as a result of the action of heat.

The present method enables the production of fruit cakes or pies and baked goods with jelly or fruit jelly intermediate layers in or between dough masses in one operation before the baking process.

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As a result, not only is the germ content of the fruit and the jelly poured greatly reduced in the manner described by the action of heat during baking, but also a considerable rationalization of production is brought about.

The production in one operation is e.g. as follows possible:

Fruit tarts:

After the dough has been put into the mold, it becomes As usual, the surface was smoothed out. The surface of the dough is then immediately covered with the fruit. It has It has been found to be advantageous to cover the surface of the dough beforehand with a baking wafer of the same size.

Up until now it was sometimes common to use the baked cake base Before applying the fruit, use a powder made from ground baking wafers or a similar swelling agent, to achieve a separating effect on the cake base and to prevent moisture penetration.

After application of the fruit ^1, the dough surface, or the covered dough surface is immediately applied to the Geleeguß. It is particularly advantageous for handling if this is not in a liquid, but in a thickened form, so it can be tipped up and distributed with a large knife and smoothed a little.

The fruit tart or the fruit tart is then baked, as is otherwise the case with the production of cake bases alone is common. The dough bakes normally under the influence of heat in the oven (approx. 200 ° C). Simultaneously the jelly cast applied in pasty form becomes a little thinner, whereby the surface runs smoothly. The composition of the jelly must prevent boiling and boiling of the jelly pour during baking.

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The baking time of the dough mass is extended with this one practically not new procedures. You can through preliminary tests can be determined with the dough mass alone (without topping). In factory production, the baking time is through the Easy to regulate the running speed of the mesh belt. It is not necessary to reduce the top heat.

After cooling and removing the mold, the cake is already ready for sale. He does not need any further treatment, The labor savings determined are more than 50% compared to the previous manufacturing process in separate work sganges.

A further saving in labor also results from that the jelly used can now be made from the fruit juice without a boiling process. This requires the use cold swelling thickener. As such, swelling starches, alginates, etc. are suitable. The amount used must make sure the juice thickens enough to make the jelly becomes spreadable.

However, the viscosity of these cold-swelling thickeners increases with increasing temperatures, on the one hand due to the effect of heat, on the other hand by hydrolysis phenomena *, as a result the content of fruit acids in the fruit juice. The jelly is / are therefore expediently (a) further thickener (s) added, which (s) only at higher temperatures thick / thick. This can also be achieved through suitable starch products.

Example:

l-loo parts of swelling starch -

l-loo parts of alginate

8-2OO parts of carrageenan

3oo-lo parts guar flour

2-5o parts taploka starch

50-2 parts phosphorylated starch

9A0 2 8 7

1 b 4 2 p

2-lo parts of citric or tartaric acid, loo-ISO parts of sugar

To make the bakable jelly depending on the thickness of the cold and warm thickening agents used, 5o-l2o g in one Liters of the possibly slightly diluted Fruit juice is used to mix the jelly, adding another loo-400 g of sugar, depending on your taste and sugar content of the fruits used.

Application example in bakeries and pastry shops

The application for the production of common fruit cakes and cakes happens as already described above: On the one in the mold The drained fruits are dough mass, if necessary with the use of a separating baking object. late, hung up. A corresponding amount of the thickened jelly is applied to the fruit Applied fruit juice and, if necessary, spread it with a spatula or knife. The baking of the Dough mass takes place as usual. The bakable jelly results after the baking process and cooling a stiff, crystal clear and transparent jelly with a smooth surface. The finished cakes can be sold and transported immediately.

In addition to this application of the bakable jelly In confectioneries and bakeries, particularly labor-saving processes have already been developed in the industrial production of baked goods, which lead to products which partially without this bakable jelly industrially in would not be economically feasible.

All of these products meet today's consumer demands for a juicy yet durable pastry.

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ORIGINAL INSPECTED

■■■ 1B42561

As far as filled baked goods or intermediate layers acts, the limited shelf life of such products, because of the bacterial susceptibility, manufactured by conventional methods, an industrial production oppose at all, mostly industrially produced Baked goods are well known because of the longer sales route require greater durability.

Examples for the application from the industrial bakery production r

Crumble cacke:

A round or square shape is expediently used as the shape Aluminum foil with a raised edge used in which the cake is equal to the consumer can remain.

A batter, for example, becomes even in this form brushed high and completely covered with a cut wafers. The amount of dough aligns according to the desired thickness of the dough base. The drained fruits are placed on the baking wafers on top, skewed baking jelly and spread. The baking jelly layer will be more or less thick Topped with crumble and the cake baked normally. ,

For smaller fruits or cut into smaller pieces Larger fruits can also be processed in such a way that fruits or fruit parts before application already mixed with baking jelly and thereby set. Thus it is possible to have fruits and Apply the jelly to the dough mass in one go, also by machine.

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Filled sand or pound cake in loaf pan i =

A similarly shaped aluminum foil, parchment paper or similar blank used and charged with sand or batter in the usual way. on the dough is placed in the middle of a strip of baking wafer, which is almost the length of the mold, but is only about a third of the width. The length described above is now applied to this strip over its entire length Mixture of small fruits or pieces of fruit and the baking jelly applied or sprayed on.

When the dough is baked, it rises on both sides of the strip that has been placed on it, and this one at the same time sinks into the dough that closes over the fruit.

The bakable jelly thus allows, applied in this or an analogous manner, the production of fruit-filled jelly Cakes or baked goods in one operation. This will make that Subsequent slicing and filling of the cake is unnecessary, which is not only an additional operation, but also avoids a subsequent possibility of infection of the inside of the cake and significantly increases the shelf life.

Another, applied variant of the use of baking jelly allows the fruit to be "glazed" with a baking jelly coating. The fruits, depending on the desired thickness of the jelly coating, are placed in a cold or warmed up, Thick jelly mass prepared according to the recipe introduced and finally the fruit with a large fork-like or perforated siphon, easier with a coarse sieve, from the separated excess jelly mass.

109819/0267 originally inspected

iö42561

Depending on the consistency of the mass, remains on the fruit a more or less strong, "all-round, bakable jelly layer.

Fruits prepared in this way, e.g. strawberries, cherries, apricots, etc., are placed in baking molds that have not yet been baked already coated dough masses (e.g. sand mass on a thin shortcrust pastry mass), so they sink when Baking process in this one. How far this should be done can be determined by the consistency of the dough mass and the baking speed to be determined.

Even if in this application form, which allows a dense or even isolated filling, fruits still partially protrude from the dough mass, they are covered on all sides by a layer of baking jelly. This coating prevents both a "4usschmoren ^M (drying up) of the fruit in the baking process, and a soaking of the back work with the juice of the fruit until consumption.

In practice, it has proven to be beneficial for the production of baking jelly from fruit pulps, fruit syrups, etc. proved the amount of water present to be gelled Medium to make the starting point for the calculation of the amount of baking jelly powder to be used. The dry matter, j or the water content can be easily and with sufficient Determine accuracy with a handheld refractometer ...

The amount of water determined in this way is calculated as 5 - 12% Baking jelly powder, depending on the desired firmness. Suffice it to work in the powder evenly, since it is already cold swells. Should heating or heating for further processing be desirable from a technological point of view this can easily be done.

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_Λ „■ ORIGINAL INSPECTED

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IA2

Unsweetened fruit pulp or pulp, steamed fruit, etc. initially receives a sufficient amount of added sugar. the Using equal amounts of fruit pulp or pulp and sucker has proven to be beneficial.

For use in the bakery industry it has also been shown that an increase in the sugar concentration the shelf life of the jelly layers and fillings produced in this way is additionally extended.

Here the effects of the resulting increase in the boiling point of the aqueous phase overlap the killing of germs favors, with the increase in the osmotic Pressure that prevents spores that have not been killed from germinating. For this purpose disacharides, e.g. Sacherose and / or Monosacheride, e.g. glucose (grape sugar) suitable.

In the case of fresh fruits, for example, this can be done in the usual way by blanching in a strong sugar solution - as well with canned fruit that has not been sweetened, etc. This also improves the consistency of the fruit.

In general, a higher sugar content causes such Preparations also include the addition of fruit acids to correct the taste.

For long-life baked goods, such as the so-called already mentioned "Dominoes" are made in the same way, by first placing the jelly layer on the lower dough sheet is painted and then a further layer of dough, optionally after covering with a wafer layer, is applied to this. Then it is baked.

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ORIGJNALiNSPECTED 109819/026 7

Example of a filling for dominoes (Ap fine filling)

Principle: ratio of sugar to apples (fruit content) 1: 1, let the juice steep or boil, season with fruit acid. Refractometric determine the water content. Based on this, add 8-12% baking jelly powder and evenly stir in.

The advantages of the method presented over the previous one Production method in at least two, chronologically separate work steps saves a considerable amount of time, a labor saving of over 5p% and a significantly increased shelf life of the finished fruit cake, or -cakes or baked goods, which by the germ reduction of the fruits and'-the jelly by the action of heat is conditional in the baking process.

Claims (7)

Patent claims: 1.) Process for the production of fruit cakes and pies or biscuits made from baked dough, a topping of fruit and a covering layer of jelly exist, characterized in that the jelly layer and the fruit already before Baking the dough mass applied and baked. 2.) Process for the production of baked goods filled with fruit and jelly or with fruit jelly, characterized in that coated (glazed) with bakable jelly or with bakable jelly Bound, whole or chopped and mixed fruits on or in the dough before Baking process are brought and are baked off with this. 109819/026 1 1 ΒΛ2561 3.) Method according to claim 1 and 2, characterized in that the for the production of the bakable jellies produced, dry premix both cold swelling, as well as through Contains thickeners that swell under the influence of heat. 4.) Method according to claim 1, 2 and 3, characterized in that the dry premix is already present of the bakable jelly fruit acids to lower the I »value of the finished Contains bakable jellies to reduce the germs caused by the action of heat when chopping off to favor the jelly mass and the fruit and thereby the shelf life of the increase finished baked goods. 5.) Method according to claim 4, characterized in that the dry premix or the bakable jelly or the fruits themselves Increase in the boiling point and osmotic pressure mono- and / or disaccharides (e.g. glucose and sucrose), about the taste necessity addition, are added. 6.) Method according to claim 1, characterized in that that the application of the bakable jelly already in gelled, pasty form after production Fruit juice, syrup, syrup or raw, cooked, sterilized or preserved fruit, jam, pulp he follows. 7.) Method according to claim 1, characterized in that that before the application of the fruit and the jelly to the not yet baked dough, an insulation is made by placing a baking wafer on top will. 1098t9 / 02 67