DE202016001638U1 - To be kneaded dough releasable baking mix with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and bake bread - Google Patents
To be kneaded dough releasable baking mix with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and bake bread Download PDFInfo
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- DE202016001638U1 DE202016001638U1 DE202016001638.6U DE202016001638U DE202016001638U1 DE 202016001638 U1 DE202016001638 U1 DE 202016001638U1 DE 202016001638 U DE202016001638 U DE 202016001638U DE 202016001638 U1 DE202016001638 U1 DE 202016001638U1
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- baking
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- 235000008429 bread Nutrition 0.000 title claims abstract description 35
- 239000004615 ingredient Substances 0.000 title claims abstract description 6
- 239000000989 food dye Substances 0.000 title description 2
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 235000013570 smoothie Nutrition 0.000 claims abstract description 12
- 238000004040 coloring Methods 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 3
- 235000021307 Triticum Nutrition 0.000 claims abstract description 3
- 239000004480 active ingredient Substances 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 3
- 239000008267 milk Substances 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract description 3
- 210000004080 milk Anatomy 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 239000000975 dye Substances 0.000 claims abstract 2
- 239000003086 colorant Substances 0.000 claims description 11
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 235000021537 Beetroot Nutrition 0.000 claims description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 3
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 3
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 3
- 241000219122 Cucurbita Species 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000021029 blackberry Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 239000000049 pigment Substances 0.000 description 8
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BUHVIAUBTBOHAG-FOYDDCNASA-N (2r,3r,4s,5r)-2-[6-[[2-(3,5-dimethoxyphenyl)-2-(2-methylphenyl)ethyl]amino]purin-9-yl]-5-(hydroxymethyl)oxolane-3,4-diol Chemical compound COC1=CC(OC)=CC(C(CNC=2C=3N=CN(C=3N=CN=2)[C@H]2[C@@H]([C@H](O)[C@@H](CO)O2)O)C=2C(=CC=CC=2)C)=C1 BUHVIAUBTBOHAG-FOYDDCNASA-N 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Images
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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Als auszuknetender Teig lösbare Backmischung mit farbwirksamen Inhaltsstoffen sowie Farbstoffen, der durch Backen zu Brot formbar ist, dadurch gekennzeichnet, dass diese Anteile aus Weizenvollmehl, Wasser, Milch, Hefe, Salz und/oder Öl enthält und zur Erzeugung einer untypischen leuchtenden und prägnanten Farbgebung des Brotes als farbwirksame Inhaltsstoffe überwiegend natürlich farbwirksame Inhaltsstoffe in Form von dem zu knetenden Teig der Backmischung beigegebenem frischen, farbintensiven Obst oder Gemüse oder püriert daraus in Form frisch gemixter Smoothies.As Teig to be kneaded dough releasable baking mix with color effective ingredients and dyes, which is malleable by baking into bread, characterized in that it contains fractions of wheat flour, water, milk, yeast, salt and / or oil and to produce an untypical bright and concise coloring of Breads as color-effective ingredients predominantly naturally color-active ingredients in the form of fresh, color-intensive fruits or vegetables added to the dough to be kneaded, or pureed in the form of freshly mixed smoothies.
Description
Gegenstand der vorliegenden Neuerung ist eine mit Flüssigkeit zu auszuknetendem Teig lösbare pulverförmige Backmischung mit farbwirksamen Inhaltsstoffen und mit beigegebenen Färbemittel, der durch Backen in einer Brotbackform zu Brot formbar ist. Des weiteren ein Teig daraus, sowie spezielle Brote aus diesem.The subject matter of the present invention is a powdery baking mixture which can be dissolved with liquid to be kneaded dough and which has color-active ingredients and with added colorant which can be formed into bread by baking in a bread baking mold. Furthermore, a dough from it, as well as special breads from this.
Gemäß der
Gemäß der
Es werden insofern lediglich natürlich vorkommende Farbpigmente, also keine Färbemittel in Form synthetischer oder künstlicher Stoffe, insbesondere nicht in künstlichen chemischen Zusammensetzungen, wie die von natürlich vorkommenden Farbpigmenten verwendet. Die verwendeten natürlich vorkommenden Farbpigmente für Lebensmittel und für pharmazeutische Anwendungen sind wasserunlöslich und aus einer natürlichen Quelle abgeleitete Färbemittel. Somit müssen entweder in aufwendiger Weise die Färbemittel als Farbpigmente in reiner Form hergestellt werden oder sie werden Pflanzenmaterial oder tierischem Material mit einem Trägermaterial entnommen.In this respect, only naturally occurring color pigments are used, ie no colorants in the form of synthetic or artificial substances, in particular not in artificial chemical compositions, such as those of naturally occurring color pigments. The naturally occurring color pigments used for food and pharmaceutical applications are water-insoluble and color-derived from a natural source. Thus, either the colorants must be prepared as color pigments in pure form either in a complex manner or they are taken from plant material or animal material with a carrier material.
Die Herstellung derartiger Farbpigmentzusammensetzungen, insbesondere aus pflanzlichen und tierischen Material in Form wasserunlöslicher hydrophiler Färbemittel ist aufwendig. Des weiteren sind derartige Färbemittel nicht zur Verwendung in einem zu knetenden Teig aus einer Backmischung mit zuzuführendem Wasseranteil für die trockene pulverförmige als Fertigmischung vorliegende Backmischung geeignet.The preparation of such color pigment compositions, in particular from plant and animal material in the form of water-insoluble hydrophilic colorants, is complicated. Furthermore, such colorants are not suitable for use in a dough to be kneaded from a baking mixture with water content to be supplied for the dry powdery ready-mix mixture present as ready mix.
Die Aufgabe der vorliegenden Neuerung besteht somit darin, eine Backmischung und ein Färbemittel bereitzustellen, bei welcher ein einfaches Einfärben, insbesondere unter kräftiger Färbung bereits beim Auskneten des Teiges unter Zugabe des Färbemittels in der Backmischung oder beim auszuknetenden Teig möglich ist. Dabei soll beim Ausbacken des Teiges zu Brot die kräftige Färbung erhalten bleiben. Somit soll die Einfärbung des Brotes auch in untypischen, leuchtenden und prägnanten Farben möglich sein.The object of the present invention is thus to provide a baking mixture and a colorant, in which a simple coloring, especially under strong coloring already in the kneading of the dough with the addition of the colorant in the baking mixture or kneading dough is possible. It should be preserved during baking of the dough to bread the strong color. Thus, the coloring of the bread should also be possible in atypical, bright and succinct colors.
Eine untypische kräftige Farbgebung des Brotes soll ferner durch eine untypische Formgebung des Brotes in gleichmäßiger umlaufender geometrischer Form beim Backen ergänzbar sein, also unter Formgebung in einer im Querschnitt und/oder Längsschnitt runden, gleichseitig dreieckigen oder quadratischen Form.An untypical strong color of the bread should also be complemented by an atypical shape of the bread in a uniform circumferential geometric shape during baking, so under shaping in a round cross-section and / or longitudinal section, equilateral triangular or square shape.
Die neue Form- und Farbgebung des Brotes soll sich insofern von bekannten Broten und den aktuellen Gewohnheiten der Verbraucher stark unterscheiden, wobei untypische Farb- und/oder Formgebungen in den Vordergrund treten.The new shape and color of the bread should be so far different from known bread and the current habits of consumers, with atypical color and / or shapes come to the fore.
Dabei soll insofern auch eine Verwendung zu pädagogischen Zwecken z. B. in der spielerischen Farb- und Formenlehre in Kindergärten möglich sein und ferner ein besonderes kulinarisches neues Produkt gegeben sein.In this case, a use for educational purposes z. B. be possible in the playful color and morphology in kindergartens and also be given a special culinary new product.
Gelöst wird diese Aufgabe durch eine zu einem auszuknetenden Teig lösbare Backmischung, in welcher Färbemittel gemäß Anspruch 1 zugebbar sind, welche aus farbwirksamen Inhaltstoffen in Form von dem zu knetenden Teig beizugebenden frischem, farbintensivem Obst oder Gemüse oder daraus pürierten gemixten Smoothies bestehen, wobei die Backmischung Anteile aus Weizenvollmehl, Wasser, Milch, Hefe, Salz und/oder Öl enthält. Dieses frische Obst und Gemüse erweist sich beim Einfärben als besonders farbintensiv, wobei insofern keine Extrakte daraus oder daraus gewonnene Farbpigmente verwendet werden.This object is achieved by a dough to be kneaded dough mixture in which colorants are assignable according to claim 1, which consist of color effective ingredients in the form of the kneaded dough to be mixed fresh, color-intensive fruit or vegetables or mashed smoothies blended therefrom, the baking mixture Wheat flour, water, milk, yeast, salt and / or oil. This fresh fruit and vegetables proves to be particularly intense color when coloring, in which respect no extracts thereof or derived color pigments are used.
Gemäß Anspruch 2 wird zur Erzeugung einer blauen Farbgebung des Brotes Obst in Form von frischen Blaubeeren und/oder Brombeeren oder als Smoothies daraus püriert zugegeben.According to claim 2, fruit is added in the form of fresh blueberries and / or blackberries or pureed as smoothies to produce a blue coloring of the bread.
Gemäß Anspruch 3 werden zur Erzeugung einer roten Farbgebung des Brotes frische rote Beete, Rotkohl oder Tomaten oder Smoothies daraus zugegeben.According to claim 3 fresh red beets, red cabbage or tomatoes or smoothies are added to produce a red color of the bread.
Gemäß Anspruch 4 werden zur Erzeugung einer gelben Farbgebung des Brotes frische Honigmelonen, Mais oder Kürbisse oder Smoothies daraus zugegeben.According to claim 4 fresh honeydew melons, corn or pumpkins or smoothies are added to produce a yellow color of the bread.
Ferner werden gemäß Anspruch 5 zu Erzeugung einer grünen Farbgebung des Brotes frischer Spinat oder Smoothies daraus püriert zugegeben.Furthermore, according to claim 5 fresh spinach or smoothies are added pureed to produce a green color of the bread.
Gemäß Anspruch 6 ist eine geschlossene Brotbackform, die im Querschnitt gleichmäßig in quadratischer, dreieckiger oder in runder Form ausgebildet ist, beansprucht, die zum Backen des gekneteten Teigs mit dem zugegebenen frischen Obst oder Gemüse oder daraus pürierten Smoothies dient. Dabei ist vorzugsweise der Querschnitt der Brotbackform und somit des Brotes über der gesamten Kastenlänge gleich. According to claim 6 is claimed a closed bread baking mold, which is formed in cross section uniformly in square, triangular or round shape, which serves for baking the kneaded dough with the added fresh fruit or vegetables or pureed therefrom smoothies. In this case, preferably the cross section of the bread baking mold and thus of the bread is the same over the entire length of the box.
In den beigefügten Zeichnungen sind in der geschlossenen Brotbackform des Anspruches 6 aus einem gekneteten Teig einer Backmischung gemäß den Ansprüchen 1–5 gebackene einzelne Brote dargestellt. Diese weisen außer einer untypischen starken Farbgebung auch eine erkennbare untypische Formgebung in gleichmäßig umlaufender geometrischer Form auf.In the accompanying drawings, in the closed bread baking mold of claim 6 of a kneaded dough of a baking mixture according to claims 1-5 baked individual breads are shown. Apart from an untypical strong color scheme, these also have a recognizable atypical shape in a uniform circumferential geometric shape.
In
In
In
Es werden also insofern frisches Obst oder Gemüse in auffallenden Farben verwendet und unmittelbar dem zu knetenden Teig zugegeben, wobei keine Extrakte daraus oder aufwendig daraus hergestellte Farbpigmente verwendet werden.In this respect, fresh fruit or vegetables are used in striking colors and added directly to the dough to be kneaded, with no extracts thereof or color pigments produced therefrom being used in a complex manner.
ZITATE ENTHALTEN IN DER BESCHREIBUNG QUOTES INCLUDE IN THE DESCRIPTION
Diese Liste der vom Anmelder aufgeführten Dokumente wurde automatisiert erzeugt und ist ausschließlich zur besseren Information des Lesers aufgenommen. Die Liste ist nicht Bestandteil der deutschen Patent- bzw. Gebrauchsmusteranmeldung. Das DPMA übernimmt keinerlei Haftung für etwaige Fehler oder Auslassungen.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.
Zitierte PatentliteraturCited patent literature
- DE 202006015009 U1 [0002] DE 202006015009 U1 [0002]
- EP 0877562 B1 [0003] EP 0877562 B1 [0003]
Claims (10)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102016000966.7 | 2016-01-29 | ||
| DE102016000966.7A DE102016000966A1 (en) | 2016-01-29 | 2016-01-29 | As Teig to be kneaded dough releasable baking mixture with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and baked to bread and method for baking bread with such a baking mixture or dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE202016001638U1 true DE202016001638U1 (en) | 2016-04-19 |
Family
ID=55913815
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE102016000966.7A Withdrawn DE102016000966A1 (en) | 2016-01-29 | 2016-01-29 | As Teig to be kneaded dough releasable baking mixture with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and baked to bread and method for baking bread with such a baking mixture or dough |
| DE202016001638.6U Active DE202016001638U1 (en) | 2016-01-29 | 2016-03-12 | To be kneaded dough releasable baking mix with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and bake bread |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE102016000966.7A Withdrawn DE102016000966A1 (en) | 2016-01-29 | 2016-01-29 | As Teig to be kneaded dough releasable baking mixture with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and baked to bread and method for baking bread with such a baking mixture or dough |
Country Status (1)
| Country | Link |
|---|---|
| DE (2) | DE102016000966A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0877562B1 (en) | 1996-01-22 | 2003-09-03 | Chr. Hansen A/S | Water dispersible compositions containing natural hydrophilic, water-insoluble pigments, methods of preparing same and their use |
| DE202006015009U1 (en) | 2006-09-28 | 2006-11-23 | Kaczmarek, Stefan | Kneadable and shapeable baking mixture, useful for producing biscuits in shaped figure form, comprises flour, water and optionally sweetener, starch, protein and/or fat |
-
2016
- 2016-01-29 DE DE102016000966.7A patent/DE102016000966A1/en not_active Withdrawn
- 2016-03-12 DE DE202016001638.6U patent/DE202016001638U1/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0877562B1 (en) | 1996-01-22 | 2003-09-03 | Chr. Hansen A/S | Water dispersible compositions containing natural hydrophilic, water-insoluble pigments, methods of preparing same and their use |
| DE202006015009U1 (en) | 2006-09-28 | 2006-11-23 | Kaczmarek, Stefan | Kneadable and shapeable baking mixture, useful for producing biscuits in shaped figure form, comprises flour, water and optionally sweetener, starch, protein and/or fat |
Also Published As
| Publication number | Publication date |
|---|---|
| DE102016000966A1 (en) | 2017-08-03 |
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| Date | Code | Title | Description |
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| R207 | Utility model specification | ||
| R150 | Utility model maintained after payment of first maintenance fee after three years | ||
| R151 | Utility model maintained after payment of second maintenance fee after six years | ||
| R152 | Utility model maintained after payment of third maintenance fee after eight years |