DE202019001951U1 - biscuits - Google Patents

Abstract

Pastries of a base dough of flour, sugar, butter or margarine, whole egg and salt and at least laurel and / or juniper and / or allspice and / or black pepper and / or ginger and / or hops in powdered form as additive and powdered spruce seeds or powdered Spruce hack as another addition.

Description

The invention relates to a pastry, which can be prepared from a base dough with the addition of aroma-forming or aroma-enhancing agents and can be referred to in general parlance as a biscuit.

The state of the art in the field of baked goods, especially biscuits, consists of a large number of proposed solutions, with the help of which bakery products are to be given special properties for health promotion, for flavor characterization and for nutritional value reduction. In some cases, various food additives are used, both to enhance a taste contained in the base material and to give the product a certain taste that is not present in the base material. It is also known to use additives if one wishes to mask an undesirable taste, especially if it is a matter of different vitamin products. Such flavor additives may have a nutritional value, such as. As sugar, or without nutritional value, such as. Salt.

So will in the DE 19 751 081 A1 describes a snack product based on a common food, especially flour containing a powdered birch leaves and possibly also juniper needles and / or juniper berries containing flavor additive.

In the DE 43 22 421 A1 is a biscuit from wheat flour, fat, whole milk, salt and a leavening agent described. The cookie is said to have a health-promoting effect by being baked from a dough sweetened exclusively with bee honey.

In the DE 10 2017 004 251 A1 A food is described for the achievement of positive health effects, by which only the same amount of food in conjunction with vitamins and minerals is supplied to the body, as is necessary to prevent a need for further food intake arises. In this way a permanent weight reduction should be supported. It is also an object of this invention to improve the uptake of the active ingredients by promoting digestion and to achieve further positive health effects. According to the invention, the claimed food product contains St. John's Wort or St. John's Wort extract ingredients, a spice blend of cumin, turmeric, black pepper, chilli and ginger and at least one ingredient selected from green tea and guarana.

The in the DE 20 2006 016 711 U1 The recipe described relates to bakery products whose consumption promotes a healthy diet and serves to provide the body with one or more substances selected from L-carnitine, taurine or Egyptian black cumin oil, which are difficult to absorb by ingesting foods naturally containing these substances. can be covered. In the DE 20 2006 016 711 U1 it is also described that it may be useful to add other substances to the dough of the baked goods, for example amino acids, anise, arnica, valerian, wild garlic, folic acid, ginseng, glutamine, oats, hemp, millet, hops, milk thistle, lemon balm, menthol, Rosemary, sage, sea buckthorn, yarrow, sesame, soy, ribwort, stinging nettle, chitosan, spelled, thistle, echinacea, psyllium, ginger, jasmine, St. John's wort, cocoa butter, chamomile, cardamom, silica, garlic, coriander, pumpkin seed oil, salmon oil, lecithin, Evening primrose oil, oregano, Passiflora, parsley, peppermint, marigold, tea tree oil, thyme, Jerusalem artichoke, frankincense, wormwood and cinnamon.

The proposed solutions of the prior art are characterized by a variety of exotic components, the health-promoting effect is at least in some cases previously suspected. For other described additions, the procurement costs are comparatively high.

There is therefore a need for a health-promoting pastry whose ingredients to be added to the known dough exhibit proven effects, can be obtained inexpensively and have stimulating aromas for consumption.

This object is achieved by a pastry with the features of the main claim 1. Advantageous embodiments of the biscuit according to the invention are described in the dependent claims.

The essence of the invention is that the pastry is made from a base dough consisting of flour, sugar, butter or margarine, whole egg, salt and vanilla or lemon, at least laurel and / or juniper and / or allspice and / or blacks Contains pepper and / or ginger and / or hops in powdered form and spruce seeds or spruce in powdered form. The addition of spruce seeds or spruce chaff not only gives the biscuits a characteristic taste combined with a health-promoting effect of the biscuit after consumption, it also surprisingly improves baking technological properties of the dough from which the biscuits are baked. The dough has a dimensional stability of the molded and then to be baked pastry blank improving consistency. This advantage achieved by the addition of spruce seeds or spruce is complemented by the advantage of extended shelf life of the biscuit in terms of long-term aromatic stability.

The invention will be further explained in an embodiment.

The accompanying drawing shows the schematic representation of a pastry in the form of a historic framework details having biscuit.

According to the drawing, the biscuit has a rectangular basic shape 1 on, on the sublime areas 2 and deep-shaped areas 3 represent the model of a historic half-timbered detail.

• - 3000 Gramm Mehl 550,
• - 1500 Gramm Zucker,
• - 1590 Gramm Butter,
• - 150 Gramm Vollei,
• - 10 Gramm Salz,
• - eine gemahlene Vanillestange und
• - dem Saft einer Zitrone.

The pastry was made from a base dough with the following composition:

• - 3000 grams of flour 550 .
• - 1500 grams of sugar,
• - 1590 grams of butter,
• - 150 grams of whole egg,
• - 10 grams of salt,
• - a milled vanilla bar and
• - the juice of a lemon.

Added to the base dough is a flavor mixture consisting of equal parts by weight of bay powder, juniper powder, allspice powder, finely ground black pepper, ginger powder and hop powder in a total mass of 20 grams. In addition, the base dough 20 Grams of spruce seed powder mixed.

• Die gekühlte Butter wird mit dem Zucker verrührt. Anschließend wird die Butter-Zucker-Mischung mit dem Vollei und dem Zitronensaft im langsamen Gang der Teigmaschine zu einer glatten Masse gemischt. Dieser glatten Masse werden anschließend das Mehl, die Aromamischung, das Salz, das Vanillepulver und das Fichtensamenpulver beigegeben. In der Teigmaschine wird die Teigmasse so lange gedreht, bis alles gut vermischt und ein geschmeidiger Teig entstanden ist. Dabei werden an der Wandung des Rührbehälters aufsteigende Teigmasseanteile regelmäßig wieder in Richtung Hauptteigmasse gekratzt.

The dough ingredients, the flavor mixture and the spruce seed powder are processed in a dough machine as follows:

• The cooled butter is mixed with the sugar. The butter-sugar mixture is then mixed with the whole egg and the lemon juice in the slow course of the dough machine to a smooth mass. To this smooth mass are then added the flour, the flavoring mixture, the salt, the vanilla powder and the spruce seed powder. In the dough machine, the dough mixture is rotated until everything is well mixed and a smooth dough is formed. In this case, rising dough pieces of mass on the wall of the stirred tank are regularly scraped again in the direction of the main dough mass.

In order to keep the temperature rise as low as possible and thus to avoid slackening of the dough, the dough is no longer rotated, as is necessary to achieve a good mixing.

The dough is stored until cool, but not in a cold storage room. Before processing, the dough is kneaded briefly in a planet mixer.

The further processing of the dough is done in a cookie cutter. For this purpose, dough plates are formed in the width of the dough supply opening of the cookie cutter from the prepared dough. The dough sheets have a thickness of about 8 - 15 millimeters, wherein the thickness of the dough sheets depends on the strength of the dough piece.

In the exemplary embodiment, a dough sheeter is used as the cookie cutter, in which the shaping of the biscuits takes place by means of rotating forming rolls, under which the dough sheets are passed through in a pressing manner.

After inserting the roller in the sheeter, the sheeter is preheated for half a minute with a heating power of 2000 watts. After this preheating time, the heating power for the further processing of the dough is reduced by 50%, that is to 1000 watts.

Then the dough sheets are fed into the sheeter until the feed roll is completely battered.

The emerging at the output of the sheeter after the rolling process and filled with cookie blanks baking tray is then baked for 10 to 12 minutes at 200 degrees Celsius depending on the size and thickness of the biscuits.

The ready-baked biscuits have by the addition of spruce seed powder an aromatic characterization, which also produces an emotional component in the consumption of biscuits according to the invention in addition to the culinary aspect of the original and novel and wholesome spruce flavor. The spruce flavor of the biscuit, in conjunction with the shape of the biscuits with half-timbered details, is reminiscent of traditional timber construction. Therefore, these biscuits are not only a healthy and delicious food, but they can also be used as a marketing tool for timber-framed cities or areas.

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

• DE 19751081 A1 [0003]
• DE 4322421 A1 [0004]
• DE 102017004251 A1 [0005]
• DE 202006016711 U1 [0006]

Claims (3)

Pastries of a base dough of flour, sugar, butter or margarine, whole egg and salt and at least laurel and / or juniper and / or allspice and / or black pepper and / or ginger and / or hops in powdered form as additive and powdered spruce seeds or powdered Spruce hack as another addition. Pastries after Claim 1 in which the base dough additionally contains milled vanilla bar and / or lemon juice. Pastries after Claim 1 or 2 , having a flat basic shape (1), on the raised areas (2) and deep-shaped areas (3) represent the model of a historic half-timbered detail.

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